A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. What a great day here in Texas. Yes, it's very hot and quite humid but everyone is healthy so there are no complaints from me. I'll keep praying things continue just the way they are. I'm sure to open that bottle of "whine" sooner or later. Later would be perfect.

Speaking of perfect... the current Monthly Theme topic is Picnic Perfection. There have been some really good picnicking recipes hit the old recipe email inbox. Looks like I'm not the only one who loves a picnic. Whether you go for simple or have to bring yours in a pickup truck (like me!), I hope you'll share some recipes with us here. Please visit the Monthly Theme - Recipe Submissions section to read about and. You'll find the email link to use for sending in your recipes there, too.

In today's issue we have plenty of recipes to keep you going, as well as something to make you think and laugh. These generous folks took the time to make this issue a winner:

Joanna, TX (Maggie's daughter)
Treva, Knoxville, TN
Marilyn, Canton, OH
Lisa H., Belmont, NC
Beverley, Montreal, Canada
Larry Holmes, Toronto, Canada
Johnny, LA
Luanne, FL
Donna, Elkhorn, WI
Aafrin, Pune, India
Carol, Tupper Lake, NY
Mary S., Nashville, TN
Barbara, Chula Vista, CA
Robyn, Auckland, New Zealand
Rita, Niceville, FL
Linda, Rosharon, TX

We'll see you here again on Sunday, God willing.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape. I hope to see you there!

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

Click to join A2ZRecipes Yahoo Group

THIS IS INTERESTING!

http://www.poodwaddle.com/worldclock.swf

Shared by Joanna, TX (Maggie's daughter)

True Friendship's Recipe

Shared by Treva, Knoxville, TN

Ingredients

2 heaping measures of trust
2 well rounded scoops of respect
2 generous portions of affection
2 equal amounts of sharing

Directions

Stir together until lumps and bumps are dissolved.

~ Author Unknown

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Reducing Recipes

Shared by Marilyn, Canton, OH

I run across this while strolling through some cooking info links. Thought you might like to share and use.

Half of a Recipe
If recipe calls for: Use:
1/4 cup 2 Tablespoons
1/3 cup 2 Tablespoons and 2 teaspoons
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 Tablespoons
1 Tbsp. 1 and 1/2 teaspoons
1 tsp 1/2 teaspoon
1/2 tsp 1/4 teaspoon

Third of a Recipe
If recipe calls for: Use:
1/4 cup 1 Tablespoon and 1 teaspoon
1/3 cup 1 Tablespoon and 1 and 1/3 teaspoons
1/2 cup 2 Tablespoon and 2 teaspoons

I printed it out and taped to the front of my cookbook I use the most or even the inside of a kitchen cabinet door.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?AtoZ? to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan 
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky

'Out of Office' Replies

Shared by Lisa H., Belmont, NC

1. I am currently away from my desk, beating my head against the wall. Your message will be replied to once I have reached a level of numbness sufficient to cloud my vision to the point I am able to formulate an appropriate response to your request.

2. I am currently out at a job interview and will reply to you if I fail to get the position. Be prepared for my mood.

3. You are receiving this automatic notification because I am out of the office. If I was in, chances are you wouldn't have received anything at all.

4. I will be unable to delete all the unread, worthless emails you send me until I return on April 1st. Please be patient and your mail will be deleted in the order it was received.

5. Thank you for your email. Your credit card has been charged $5.99 for the first ten words and $1.99 for each additional word in your message.

6. The e-mail server is unable to verify your server connection and is unable to deliver this message. Please restart your computer and try sending again. (The beauty of this one is that when you return, you can see how many in- duh-viduals did this over and over).

7. Thank you for your message, which has been added to a queuing system. You are currently in 352nd place, and can expect to receive a reply in approximately 19 weeks.

8. I've run away to join a different circus.

9. I will be out of the office for the next 2 weeks for medical reasons. When I return, please refer to me as 'Martha' instead of 'Martin'.


HOW TO PROPERLY PLACE NEW EMPLOYEES

Shared by Beverley, Montreal, Canada

1. Put 400 bricks in a closed room.

2. Put your new hires in the room and close the door.

3. Leave them alone and come back after 6 hours.

4. Then analyze the situation:

a. If they are counting the bricks, put them in the Accounting Department.

b. If they are recounting them, put them in Auditing.

c. If they have messed up the whole place with the bricks, put them in Engineering.

d. If they are arranging the bricks in some strange order, put them in Planning.

e. If they are throwing the bricks at each other, put them in Operations.

f. If they are sleeping, put them in Security.

g. If they have broken the bricks into pieces, put them in Information Technology.

h. If they are sitting idle, put them in Human Resources.

i. If they say they have tried different combinations, they are looking for more, yet not a brick has been moved, put them in Sales.

j. If they have already left for the day, put them in Marketing.

k. If they are staring out of the window, put them in Strategic Planning.

l. If they are talking to each other, and not a single brick has been moved, congratulate them and put them in Top Management.

Finally, if they have surrounded themselves with bricks in such a way that they can neither be seen nor heard from, put them in Congress.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TOURTIERE

~Submitted by Larry Holmes, Toronto, Canada

A favorite meat pie from Quebec.

Pastry:
2 cups flour
1 1/3 teaspoons baking powder
? teaspoon salt
5 1/3 ounces lard, butter or vegetable shortening, cut into chunks
1/3 cup boiling water
1 teaspoon lemon juice
1 large egg, beaten

Filling:
2 pounds pork butt, trimmed and finely chopped
1 medium onion, peeled and finely chopped
1 clove garlic, crushed
1/4 cup water
1/4 cup cognac or rye whiskey
1/4 teaspoon celery salt
1/4 teaspoon cloves
salt and freshly ground pepper
1/4 cup dry breadcrumbs

To make pastry, mix flour, baking powder and salt, then cut in two-thirds of the lard. Place remaining lard in boiling water that has been taken off the heat, and allow to melt. Then add lemon juice and egg. Add to dry ingredients. Knead briefly into a circle. Wrap dough in plastic, and refrigerate for at least 4 hours.

To make filling, put all ingredients , except breadcrumbs, in a saucepan, and simmer until meat is tender, about 20 minutes. Stir in breadcrumbs, and cool.

Roll out half the dough on a floured surface, and place in bottom of a 9-inch pie pan; trim dough leaving a 1/2-inch overhang. Fill pan with pork filling, and smooth top. Roll out remaining dough, cut a vent hole in the center and drape over filling. Roll edges under and crimp decoratively . Bake at 350 degrees for 35 minutes or until nicely browned. Let set for 5 minutes before serving. The tourtiere freezes very well.

Serves 6.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

COLD SUMMER FRUIT SOUPS

~Submitted by Marilyn, Canton, OH

The fact that it?s summer is no excuse to stop eating soup, as far as I?m concerned. In fact, warm days and lush produce combine to make it possible to enjoy uncooked soups, those that don?t require a single burner to be turned on. Cold fruit soups are often overlooked. They make a nice first course, or a refreshing light dessert, particularly nice after a spicy meal.

Strawberry Colada Soup

This super-quick no-cook soup is delicious enough to serve as a dessert.

1 quart ripe, sweet strawberries, washed and trimmed and cut into approximately 1/2-inch chunks 
1 cup strawberry juice 
One 15-ounce can coconut milk 
3 Tbsp. granulated sugar or agave nectar, more or less to taste 
1/4 teaspoon cinnamon 
Fresh mint leaves for garnish, optional 

Cut the strawberries into approximately 1/2-inch chunks. Crush a scant cup of the strawberries, then combine them with the cut strawberries and the remaining ingredients, except for the mint leaves, in a serving container. Refrigerate for an hour or so before serving. If desired, garnish each serving with a few mint leaves. Yield - 6 servings


Chilled Cantaloupe Soup

It takes minutes to make this sweet soup. Try serving it after a meal rather than before-it?s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks , divided 
1 1/2 cups mango nectar or orange-mango juice 
1 Tbsp. lime juice 
2 to 3 Tbsp. agave nectar or maple syrup, to taste 
Pinch each: cinnamon and nutmeg 
1 cup berries, any variety 
Mint leaves for garnish, optional 

Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, syrup, optional wine, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.

Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for at least an hour before serving. Garnish each serving with some berries, and 2 or 3 mint leaves if desired. Yield - 6 servings


Vanilla Fruit Cup Soup 

Requiring no cooking or blending, this soup takes full advantage of the lush fruits of midsummer. 

2 cups berries, as desired (blueberries, raspberries, or chopped strawberries, or a combination) 
1/2 medium cantaloupe, cut into 1/2-inch dice 
2 cups pitted watermelon, cut into 1/2-inch dice 
1 1/2 cups green seedless grapes, left whole if small, or halved if large 
2 peaches or nectarines, cut into 1/2-inch dice 
2 cups lemon or vanilla yogurt 
1 teaspoon vanilla extract 
1/4 teaspoon ground ginger 
1 1/2 cups white grape juice, or as needed 
1 to 2 Tbsp. agave nectar or maple syrup, optional 

Combine all the ingredients except the last two in a serving container. Add enough juice to achieve a slightly thick consistency. Taste, and if you want extra sweetness, add nectar to your liking. Cover and chill for two hours or so before serving. Yield - 6 servings


CATFISH SPICY PUFFS 

~Submitted by Johnny, LA

Serves: 6

Ingredients:
1/2 cup all-purpose flour 
3/4 teaspoon baking powder 
1/4 teaspoon salt 
1/8 teaspoon ground cayenne pepper 
2 eggs 
1/4 cup milk 
1 tablespoon vegetable oil 
1/4 teaspoon hot pepper sauce 
1/2 cup shredded jalapeno cheese 
1 cup cooked flaked Louisiana catfish 
1 1/2 cups cooked rice 
1/4 cup minced green pepper 
1/4 cup minced celery 
1/4 cup minced onion 
vegetable oil for deep fat frying 

Sift together dry ingredients. Beat together egg yolks, milk, oil, and hot pepper sauce. Add to dry ingredients and mix just until blended. Fold in cheese, catfish, rice, green pepper, celery and onion. Beat egg whites until stiff but not dry. Fold into batter. Drop batter by tablespoons into deep, hot fat (350? F). Fry until golden brown. Serve immediately. May be served with cocktail sauce. 

Source: Chef: Marsha Fanning


DATE NUT SQUARES

~Submitted by Luanne, FL

This is a good moist cookies, but better served on a plate with whip cream.

Ingredients
1 cup packed light brown sugar
1/2 cup margarine or butter (1 stick)
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup pecans, chopped
1 cup pitted dates, chopped
2 large eggs

Directions
1. Preheat oven to 350 degrees F. Grease 9" by 9" metal baking pan. In 3-quart saucepan over medium-low heat, heat brown sugar and margarine or butter until melted and smooth, stirring occasionally. Remove saucepan from heat. 

2. With spoon, beat in flour, baking soda, pecans, dates, and eggs until well mixed. Spread batter evenly in pan. 

3. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack. When cold, cut into 9 squares.

Yields: 9 squares 


BROILED TOMATO CUPS 

~Submitted by Treva, Knoxville, TN

6 lg. tomatoes 
6 T. olive oil, divided 
1 c. seasoned bread crumbs 
3 green onions, finely chopped 
3 garlic cloves, minced 
1 T. chopped fresh basil leaves 
1 tsp. finely chopped fresh parsley Grated Parmesan cheese 

Cut off the top third of each tomato. Scoop out pulp from the bottom two-thirds of tomato to form a cup; chop pulp and set aside. Brush tomato cups inside and out with a small amount of the olive oil. Bake in a preheated 350F (175C) for 15 minutes in a shallow pan. Remove pan from oven and turn tomato cups upside down to drain. Meanwhile, combine chopped tomato pulp, bread crumbs, green onions, garlic, basil, parsley and remaining olive oil in a casserole dish. Mix well and bake in oven for 10 minutes. Fill each tomato cup with baked filling and sprinkle with Parmesan cheese. Broil away from heat until topping is golden (4 to 5 minutes). 

Yields 6 servings.


SWISS STEAK QUICK & EASY

~Submitted by Donna, Elkhorn, WI

Yields: 6 servings 

"Pounded cube steaks are lightly coated in flour and fried, then cooked with mushrooms, onions, brown gravy, and stewed tomatoes. Serve over a bed of egg noodles or rice with a hunk of thick, crusty bread."

INGREDIENTS:
1 tablespoon vegetable oil
2 pounds cube steaks, pounded thin and cut into bite-size pieces
1 1/2 tablespoons all-purpose flour
1 medium onion, chopped
1 pound mushrooms, sliced 
salt and pepper to taste
1 (1.2 ounce) package brown gravy mix
2 (14.5 ounce) cans stewed tomatoes
1 (12 ounce) package egg noodles 

DIRECTIONS:
1. Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes. 

2. About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain. 

3. Serve Swiss steak over noodles.

Source: AllRecipes.com


SOUR CREAM CHICKEN CASSEROLE

~Submitted by Lisa H., Belmont, NC

3 cups cooked, diced chicken
1 8 ounce bag noodles
1 small can mushrooms
2 cans cream of chicken soup
1 16 ounce container sour cream
8 ounces shredded Swiss cheese

Cook and drain noodles. Combine all ingredients except Swiss cheese. 

Place in greased 9 x 13 inch baking dish; top with Swiss cheese. Bake at 350F for 45 minutes.

This is wonderful in the crock pot too. (Cook on low for 2 hours)


GOAN FISH CURRY

~Submitted by Aafrin, Pune, India

1 kg promfret or any other fish 

Grind to paste:
1 grated coconut 
1-heaped tsp cumin 
4 dry red chillies 
? tsp turmeric powder

Crush together:
3-4 chillies 
1 larger chopped onion 
?-cup tamarind water (made with lime-sized ball of tamarind) 
? inch piece ginger
Salt to taste

Mix the masala paste and the crushed masala together in a pan and cook, adding water whenever necessary, For about 20 minutes. Then add the cleaned and cut fish to which salt has been added and simmer till fish is cooked.

Note
In the case of prawns use 1 kg or ? kg cleaned and shelled prawns.

Note: This is really hot - fiery curry


MOLASSES OATMEAL COOKIES

~Submitted by Carol, Tupper Lake, NY

1 c. flour
1/4 tsp baking soda 
1 tsp salt
1 1/2 tsp baking powder
1 tsp ginger 
1 tsp cinnamon
1 tsp nutmeg
2 tbs. milk
2 c. quick rolled oats
1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1 tsp vanilla
1 tsp grated orange rind
1 egg
1/2 c. raisins
1/2 c. chopped nuts

Heat oven to 375?. Sift together dry ingredients. Mix with oats. Cream shortening and sugar, add molasses, vanilla and orange rind. Beat in egg. Add milk, raisins and nuts. Stir in flour mixture. Drop from teaspoon onto greased cookie sheet. Bake 12 minutes or until top springs back when touched lightly with finger. 


MAPLE SYRUP PIE

~Submitted by Treva, Knoxville, TN

1/2 cup melted butter 
4 eggs lightly beaten
1 cup heavy maple syrup 
1 1/2 cup pecan halves
1/2 cup firmly packed brown sugar
1/8 teaspoon salt 
1 - 9in unbaked pie shell
Sweetened whipped cream

Preheat oven to 350? Blend together butter, maple syrup, brown sugar, and salt. Stir in eggs mixing until well blended Add pecans and pour into unbaked pie shell bake for 40-45 minutes or until firm serve with sweetened whipped cream. 


CREAMY THYME POTATO GRATIN

~Submitted by Mary S., Nashville, TN

Rich layers of potatoes seasoned with savory cream cheese, thyme and garlic and topped with a crunchy Parmesan bread crumb topping is perfect as a special occasion side dish. 

4 medium potatoes, peeled and thinly sliced (about 4 cups)
2 tablespoons butter, melted
1 teaspoon McCormick? Thyme Leaves
1/2 teaspoon McCormick? Garlic Salt
1/8 teaspoon McCormick? Ground White Pepper
4 ounces (1/2 package) cream cheese, softened
1/2 cup heavy cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

1. Preheat oven to 375?F. Toss potatoes with melted butter, thyme, garlic salt and white pepper in medium bowl. 

2. Mix cream cheese and cream until well blended. Layer 1/3 of potato mixture in 1 1/2-quart baking dish. Spread 1/2 of the cream cheese mixture evenly over potatoes. Repeat layers, ending with potatoes. Mix Parmesan cheese and bread crumbs in small bowl. Sprinkle over potatoes. Cover with foil.

3. Bake 40 minutes. Remove foil. Bake 15 minutes longer or until potatoes are tender and top is golden brown. Makes 6 servings.


MRS. FIELDS' APPLESAUCE OATIES 

~Submitted by Barbara, Chula Vista, CA 

1 3/4 c Quick oats 
1 1/2 c Flour 
1 tsp Baking powder 
1/2 tsp Soda 
1/2 tsp Salt 
1 tsp Cinnamon 
1/2 tsp Nutmeg 
1 c Lt brown sugar -- packed 
1/2 c Sugar 
1/2 c Butter -- softened 
1 lg Egg 
3/4 c Applesauce 
1 c Semisweet chocolate chips 
1 c Raisins 
1 c Chopped walnuts 

Preheat oven to 375*F. In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.


PORK AND BEAN STIR-FRY 

~Submitted by Robyn, Auckland, New Zealand

Serves 4

1 tablespoon vegetable oil 
100g shitake mushrooms, sliced 
1 red onion, sliced 
1 long red chilli, seeds removed and sliced 
1 clove garlic, sliced 
300g pork mince 
2 tablespoons plum sauce 
? cup soy sauce
200g green beans, trimmed 

Heat a wok or large non-stick frying pan over high heat. 

Add the oil, mushrooms and onion and cook for 2-3 minutes. 

Add the chilli, garlic and pork and cook for 4-5 minutes or until the pork is well browned. 

Stir in the plum sauce and soy. 

Add the beans, cover and cook for a further 2-3 minutes or until the beans are tender. 

Divide between bowls to serve.


SPARERIBS SOYA

~Submitted by Rita, Niceville, FL

5 lbs spareribs (country-style)
? cup flour
1 tbsp. shortening
1 tbsp. ground ginger
? cup soy sauce
? cup water
Juice of 1 lemon (2 tbsp)
2 garlic cloves, crushed

Cut spareribs into 2-rib portions. Roll in flour. Melt shortening in Dutch oven and grown spareribs, a few pieces at a time (you may need a little more shortening), When all are browned, transfer ribs to an ovenproof dish. Mix ginger, soy sauce, water, lemon juice and garlic. Pour over ribs. Cover; bake at 325 degrees for 2 ? hours, basting with the sauce several times. 


CUT-OUT COOKIES

~Submitted by Treva, Knoxville, TN

3 sticks ( 1 & 1/2 c.) butter or margarine
2 & 1/4 cup granulated sugar
6 tsp. vanilla
3 eggs
3 Tbsp. milk or cream
3 tsp. baking powder
6 cups flour

Mix milk, eggs, sugar, butter, and vanilla. Add baking powder and flour, gradually chill the dough (by covering) in fridge 2 to 3 hours ? or overnight. Roll dough generously with flour to 1/4 - inch thickness. 

Cut out into favorite shapes and bake at 375 degrees for 8 minutes. Frost with powdered sugar and milk glaze (1 Cup powdered sugar to 1 tablespoon milk ? make it thin but not runny.) Use various food colorings in frosting for Christmas or other holiday flair! 

Makes 4 ? 6 dozen cookies.


"FIGHTING-MAD" SAUCE FOR PENNE

~Submitted by Larry Holmes, Toronto, Canada

This is a well-known sauce for the Italian dish penne (quills) all?arrabbiata made with a quick-cooking tomato sauce laced with hot peppers.

3 tablespoons olive oil or mixture olive oil and butter
3 large cloves garlic, peeled and quartered or lightly crushed
2 pounds fresh, ripe tomatoes, peeled, seeded and chopped OR
1 can (28 ounces) undrained
2 ? 3 small, dried hot red pepper, crushed and seeded
a few fresh basil leaves, torn, plus extra for garnish
salt and freshly ground pepper
2 to 4 tablespoons freshly grated Parmesan cheese plus extra for garnish

In a large, wide non-aluminum skillet, heat oil until not quite smoking. Quickly brown garlic, and remove with a slotted spoon. Add tomatoes, pepper and basil. Season lightly with salt and pepper. Bring to a boil, and simmer, uncovered for 15 to 20 minutes, stirring frequently and crush the tomatoes with a wooden spoon. The sauce should be just slightly thickened, still runny enough to slurp nicely in to the hollows of the pasta.

Just before serving, toss the sauce and the pasta together with cheese. Garnish with more basil and pass extra cheese at the table.

Makes 2 to 3 cups.

Click if you have a submission for the Favorites section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

ALMOND-COATED CHOCOLATE TRUFFLES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Using baking fat replacement trims a third of the fat from these wonderful chocolate bites. The rich candies make a perfect gift for Valentine's Day or another special occasion.

INGREDIENTS

6 ounces semisweet chocolate, coarsely chopped
3 tablespoons confectioners' sugar
1/3 cup baking fat replacement*
1 tablespoon butter (no substitutes
1 tablespoon half-and-half cream
2 tablespoons ground almonds

DIRECTIONS

Place chocolate and confectioners' sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot.

With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.

Shape chilled mixture into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm. Yield: 16 truffles. *Editor's Note: This recipe was tested with Sun sweet Lighter Bake. Look for it in the baking aisle of your grocery store.

Makes 16 servings.

Nutritional Analysis: One truffle equals 80 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 10 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. 
Diabetic Exchanges: 1 fat, 1/2 starch.


SALMON IN PARCHMENT

~Submitted by Treva, Knoxville, TN

8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned 
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets of parchment paper 

1. Heat oven to 400 degrees. 

2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley. 

3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one. 

4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it. 

5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating. 

4 servings 

Nutritional Information Per serving: 533 calories; 14.9 g total fat (2.8 g sat); 76 mg cholesterol; 52 g carbohydrate; 46 g protein; 5 g fiber; 696 mg sodium

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DIABETIC SUCCOTASH

~Submitted by Linda, Rosharon, TX

(This was originally posted in the A to Z Recipes Yahoo Group.)

Yield: 4 servings

INGREDIENTS

1 small onion, chopped
1 tablespoon margarine
2 cups frozen baby lima beans
2 cups fresh, or frozen, whole-kernel corn
1/2 cups reduced-sodium vegetable broth
1/2 cup fat-free half-and-half or fat-free milk
Salt and pepper, to taste

DIRECTIONS

Saut? onion in margarine in medium saucepan until tender, 5 to 8 minutes. Stir in lima beans, corn, broth, and half-and-half; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 146, Fat: 2.1 g, Cholesterol: 0 mg, Sodium: 69 mg, Protein: 6.6 g, Carbohydrate: 26.7 g
Diabetic Exchanges: 1-1/2 Bread/Starch, Fat: 1/2 Fat

Source: "1,001 Delicious Recipes for People with Diabetes"


CHINESE PEPPER STEAK

~Submitted by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS 

- 1 teaspoon sesame oil
- 1/2 medium onion, sliced (1 cup)
- 2 medium green bell peppers, sliced (about 3 cups)
- 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
- 3 medium cloves garlic, crushed
- 1/2 pound sirloin steak, cut into 2x1/2-inch strips
- 2 tablespoons lite soy sauce

DIRECTIONS

Heat sesame oil in wok. When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes. Add meat and stir-fry 1 minute.

Add soy sauce and stir-fry 3 minutes. Remove to a plate. Do not wash work; use it to stir-fry cooked rice.

Nutritional Information Per Serving (1/2 of recipe): Calories: 242, Fat: 8 g, Cholesterol: 64 mg, Sodium: 661 mg, Carbohydrate: 19 g, Dietary Fiber: 4 g, Sugars: 11 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 3 Vegetable

Source: "Mix 'n Match Meals in Minutes"

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CHINESE BEEF AND RICE

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

2/3 cup rice
2 tablespoons vegetable oil
1 1/2 teaspoons salt (use less)
1 1/2 cups boiling water
1 bouillon cube
2 teaspoons soy sauce
1 medium onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 1/2 cups diced cooked beef

Cook rice in hot oil over medium heat until golden brown.

Add salt, water, bouillon cube, and soy sauce. Cover; simmer 20 minutes.

Add rest of ingredients. Cover tightly and simmer 10 minutes more. It may be necessary to add a little more water. All water should be absorbed at end of cooking time. If not, remove cover and allow to evaporate.

Servings: 2


STUFFED CHICKEN THIGHS

~Submitted by Mary S., Nashville, TN

4 boneless, skinless chicken thighs 
8 toothpicks 
about a half a stick of margarine 
1 tablespoon cornstarch 

For the marinade:

1/3 cup of Worcestershire sauce 
1/3 cup of lemon juice 
1/3 cup of packed brown sugar 

For the stuffing:

1 tablespoon margarine 
1/2 cup plain dry bread crumbs 
1/4 cup parmesan cheese 
1/4 cup pasteurized egg substitute 
2 teaspoons chives 
2 teaspoons dried onions 
1/4 teaspoon nutmeg 
1/2 teaspoon basil 
1/2 teaspoon parsley 
dash of salt 
dash of pepper 

Place the chicken thighs in a plastic zipper bag (I use the one-quart size). Mix the marinade ingredients together (the exact measurements aren't that important), and then pour them into the plastic zipper bag with the chicken thighs. Squeeze out the air and seal the bag. Leave it in the refrigerator for at least four hours, or as long as several days.

Preheat oven to 375 degrees. Melt the 1 tablespoon of margarine in a bowl, then combine the other stuffing ingredients with it. Remove the chicken from the bag and dry it off on a paper towel, but save the marinade. Wrap each chicken thigh around a fourth of the stuffing, pull the sides together so that they overlap, and stick a toothpick into each side to hold it together (the stuffing should still be visible from the top). Each thigh should be roughly bowl-shaped. Melt another tablespoon of margarine in the bottom of a covered casserole dish. Place each chicken thigh in the casserole dish, stuffing side up. Place a thin slice of margarine on top of each chicken thigh, and drop a couple other tablespoons of margarine between the chicken pieces. Cover the casserole and bake for 25 minutes.

While the chicken is cooking, pour the marinade into a small saucepan and bring to a boil over high heat, stirring occasionally (it will splatter). Combine the cornstarch with about 2 tablespoons of water. I use a small creamer for this -- it's just big enough to fit a spoon in it to stir, and it has a nice pouring spout. Pour about half of the cornstarch into the marinade, and stir while it thickens. If it isn't thick enough for your taste, add a little more. Remember that the sauce will thicken further as it cools. Serve the sauce on the side with the chicken.

Click if you have a submission for the For Two section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

MOSTACCIOLI ALFREDO

This is an excellent recipe and my kids even fix it for dinner when I am at work. They use 2% milk (instead of heavy cream) which tastes excellent (and something we always have on hand) and dried parsley. I opt for the heavy cream and fresh parsley.

16 ounces mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese (use fresh!)
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon garlic powder 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 

Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately. 


EASY BROCCOLI CHEESE CASSEROLE

1/2 stick butter or margarine
1 can cream of onion soup or onion soup
1 can cream of mushroom soup
1 c. minute rice
8 oz. jar Cheese Whiz
2 boxes frozen broccoli 

Mix all in crockpot and cook for 2 to 3 hours on high.


BAKED PARMESAN FISH
WW Recipe

Serves 4

1/3 cup Parmesan cheese
2 Tbsp. flour
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 egg
2 Tbsp. milk
4 Orange Roughy or Catfish fillets (4 oz. each)

In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. Beat egg and milk. Dip fish in egg mixture, then coat with the cheese mixture. Arrange in a greased pan. Bake uncovered in a 350 degree oven for 25 to 30 minutes or until fish flakes easily with a fork. 

(Prepared with 2% milk) 154 calories, 5 grams fat, trace of fiber.
(WW pt = 4.4)


AZTEC CORN SOUP

Yield: 4 Servings

Ingredients:
1/4 cup Butter
3 & 1/2 cups Fresh Corn, cut from cob (I use frozen)
1 clove Garlic, minced or pressed
1 cup Chicken Stock
2 cups Milk
1 tsp Oregano Leaves
4 oz Can Green Chilies, diced
4 oz Jack Cheese, shredded
Salt
1 large Tomato, cored and diced
1/4 cup Fresh Cilantro, chopped

Method:
In a 5-6 qt pan, melt butter over med. heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min).

Remove from heat. Whirl stock and 2 c of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan.

Stir in milk, oregano and chilies; bring to a boil over med. heat stirring constantly. Remove from heat and stir in cheese .

Season to taste with salt . Garnish individual servings w/ tomato and cilantro.

Makes 4-6 servings.


SOUTHERN POUND CAKE

I don't know where I got this one but it is very good.

3-sticks of butter or margarine
3-cups sugar
6-eggs
3-cups plain flour
1-teaspoon baking powder
1/4-teaspoon salt
1-cup canned milk (regular milk won't do)
1-teaspoon lemon extract
1-can of coconut 

Cream butter and sugar; and then add eggs, one at a time. Sift together dry ingredients and add to creamed mixture alternately with milk. Then add lemon extract and coconut. Bake in greased and floured tube 10-inch pan at 325 degrees for 1 1/4 hours or until cake test is done. Turn out onto a pretty cake plate to cool.

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