A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter.

You may notice something different in today's issue. I have removed just about every paid sponsor's ad. You will see the ads that I post for free for merchants who are subscribers to this publication. I will never charge for those, nor do I make any profit from them. You see, keeping up with advertisers is very time-consuming. It can also be profitable, however, this is not always the case as I have made very little money. Certainly not enough to justify the time I spend in research and making sure they are current and useable links. So, for the time being, I will not be using ads. I will continue to offer a link to certain books and items mentioned in posted recipes (at Amazon), as their links are less likely to require updating (although I made a whopping $0.45 last month - double-check that amount - it is 45 cents, not enough to meet their minimum requirement for payment). I have 2 readers who send me a donation (via PayPal) just about every month, a handful who send something when they know the Homestead website or Zinester publishing bills are due, and for that I am so very grateful. I've done this publication for so many years that I doubt I'll abandon it because of the expense. I have pretty much grown accustomed to it, and take it from my family's budget. So, this is not a complaint folks, by any means. As some readers have reminded me, if I can't afford the expense, then I should stop. Well, phooey to those folks. I will continue... but I must make it easier so that I can justify the expense in my own mind (and heart). You'll have fewer useless ads to clutter the issues and I'll have less unnecessary work. Thanks for listening.

The newest Monthly Theme topic is being announced today. I hinted that it was an absolute favorite of mine and one that hasn't been featured in a long time. I hope you'll visit the Monthly Theme - Recipe Submissions section to read all about it. You'll also find the handy link (required) to use in sending in your recipes. Thanks.

If you're looking for something different for dinner this week, or a special meal for company this weekend, you've come to the right place. We have some great recipes here, as well as something to make you think and laugh. Don't forget to click on the links found in the "Just a Pinch of Kindness" to give you something to feel good about. Helping others is what we're all about at A to Z Recipes. These are the fine folks who helped with today's issue:

Marilyn, OH
Lisa H., Belmont, NC
John, TX
Bill Anatooskin, Burnaby, BC, Canada
Brenda, AL
Jean, Syracuse, NY
Mary S., Nashville, TN
Treva, Knoxville, TN
Carrie D., Merrillville, IN
Larry Holmes, Toronto, Canada
Barbara, Chula Vista, CA
Aafrin, Pune, India
Johnny, LA
Luanne, FL
Joan, Savona, B.C.
Beverley, Montreal, Canada

We'll see you here again on Sunday with our Picnic Perfection Monthly Theme issue, 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!

Click to join A2ZRecipes Yahoo Group

Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.

To help yourself, help others. The good you do travels a circle and returns to you many times over?but remember, life isn't about what you get, it's about what you become. 
~ Dennis Gaskill

WHEN YOU PUT THE DEVIL OUT, PLEASE MAKE SURE HE TAKES HIS BAGS

Never quite looked at it like this before....

You got out of a bad relationship because it was bad, but you are still resentful, and angry (you let the devil leave his bags).

You got out of financial debt, but you still can't control the desire to spend on frivolous things (you let the devil leave his bags).

You got out of a bad habit or addiction, but you still long to try it just one more time (you let the devil leave his bags).

You said, I forgive you, but you can't seem to forget and have peace with that person (you let the devil leave his bags).

You told your unequally yoked mate that it was over, but you still continue to call (you let the devil leave his bags).

You got out of that horribly oppressive job, but you're still trying to sabotage the company after you've left (you let the devil leave his bags).

You cut off the affair with that married man/woman, but you still lust after him/her (you let the devil leave his bags).

You broke off your relationship with that hurtful, abusive person, but you are suspicious and distrusting of every new person you meet (you let the devil leave his bags).

You decided to let go of the past hurts from growing up in an unstable family environment, yet you believe you are unworthy of love from others and you refuse to get attached to anyone (you let the devil leave his bags).

WHEN YOU PUT THE DEVIL OUT, PLEASE MAKE SURE HE TAKES HIS BAGS!!

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!

I found this recently and thought your readers would appreciate. 
~Marilyn, OH

Rule for Spicing

The magical power of herbs are such
That one's eagerness prompts one to use too much;
but 'tis wiser to taunt than to tire the taste,
And a nice moderation guards against waste.

A good rule to follow in seasoning, therefore,
Is a scant quarter-teaspoon to each serving for four;
And you soon will discover that herbs used with care,
Will glorify all that you cook or prepare.

Dishes that simmer, or bubble, or stew
For long patient hours - like soup or ragout-
Should be given their herbs the last hour or so,
For too lengthy cooking lets herb flavors go.

But dishes that cook while you hurry and fix,
Should receive their herb quota right in the mix;
While cold things - like cocktails - really should sleep
Overnight with their herbs to allow them to steep.

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!

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17th Jeri K. in Brooklyn, New York
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31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California

MOM'S BROWNIE RECIPE 

Shared by Lisa H., Belmont, NC

Remove teddy bear from oven and preheat oven to 375.
Melt 1-cup margarine in saucepan.
Remove teddy bear from oven and tell JR. "no, no."
Add margarine to 2 cups sugar.
Take shortening can away from JR. and clean cupboards.
Measure 1/3-cup cocoa.
Take shortening can away from JR. again and bathe cat.
Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail.
Assemble 4 eggs, 2-tsp. vanilla, and 1-1/2 cups sifted flour. 
Take smoldering teddy bear from oven and open all doors and windows for ventilation.
Take telephone away from Billy and assure party on the line the call was a mistake.
Call operator and attempt to have direct dialed call removed from bill.
Measure 1-tsp. salt & a cup nuts and beat all ingredients well.
Let cat out of refrigerator.
Pour mixture into well-greased 9x13-inch pan.
Bake 25 minutes.
Rescue cat and take razor away from Billy.
Explain to kids that you have no idea if shaved cats will sunburn. 
Throw cat outside while there's still time and he's still able to run away. 

FROSTING

Mix the following in saucepan:
1 cup sugar
1 oz unsweetened chocolate
1 cup margarine

Take the teddy bear out of the broiler and throw it away-far away.
Answer the door and meekly explain to nice police officer that you didn't know JR. had slipped out of the house and was heading for the street.
Put JR. in playpen.
Add 1/3-cup milk, dash of salt, and boil, stirring constantly for 2 minutes. 
Answer the door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.
Tie Billy to clothesline.
Remove burned brownies from oven.
Start on dinner!



The Wife - Wise Sayings

Shared by John, TX

When a man steals your wife, there is no better revenge than to let him keep her.
Sacha Guitry

After marriage, husband and wife become two sides of a coin; 
they just can't face each other, but still they stay together.
Hemant Joshi

By all means marry. If you get a good wife, you'll be happy. 
If you get a bad one, you'll become a philosopher.
Socrates

Woman inspires us to great things, and prevents us from achieving them.
Dumas

The great question... which I have not been able to answer... is:
"What does a woman want?
Sigmund Freud

I had some words with my wife, and she had some paragraphs with me.
Anonymous

"Some people ask the secret of our long marriage.
We take time to go to a restaurant two times a week.
A little candlelight, dinner, soft music and dancing. 
She goes Tuesdays, I go Fridays."
Henny Youngman

"I don't worry about terrorism. I was married for two years."
Sam Kinison

"There's a way of transferring funds that is even faster than 
electronic banking. It's called marriage."
James Holt McGavran

"I've had bad luck with both my wives.
The first one left me and the second one didn't."
Patrick Murray

Two secrets to keep your marriage brimming:
1. Whenever you're wrong, admit it,
2. Whenever you're right, shut up.
Nash

The most effective way to remember your wife's
birthday is to forget it once...
Anonymous

You know what I did before I married?
Anything I wanted to.
Henny Youngman

My wife and I were happy for twenty years.
Then we met.
Rodney Dangerfield

A good wife always forgives her husband when she's wrong.
Milton Berle

Marriage is the only war where one sleeps with the enemy.
Anonymous

A man inserted an 'ad' in the classifieds: "Wife wanted".
Next day he received a hundred letters.
They all said the same thing: "You can have mine."
Anonymous

First Guy (proudly): "My wife's an angel!"
Second Guy: "You're lucky, mine's still alive."

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!

Venezuela is the sixth largest country in South America lying at the northern end of the continent. It is bordered by Colombia to the West, Brazil to the South, Guyana to the East, and the Caribbean Sea to the North and really, is as much a Caribbean country as a South American one. The largest meal in Venezuela is eaten between 12 and 3pm and many Venezuelans return home for lunch. The evening meal usually consists of a light supper at around 8pm or later.

MEAT AREPAS
Arepas Rellenas Con Guiso De Carne 

Ingredients:
1 tbsp Oil 
100g/4oz Minced Beef 
100g/4oz Minced Pork 
? Onion, chopped 
1 small Garlic Clove, crushed 
1 small Green Chilli, finely chopped 
1 large Tomato, chopped 
? teasp Ground Cumin 
? teasp freshly chopped Thyme 
Salt
? tbsp Capers 

For the dough:
300ml/10fl.oz. Warm Water
? teasp Salt
225g/8oz Masa Harina Flour

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Heat oil in a medium saucepan, add the meat, onions, garlic, chilli, tomato, cumin, thyme, and salt, and cook over a medium heat, for 30 minutes, stirring from time to time. 

2. Meanwhile, place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Leave to stand for 5 minutes.

3. Knead the dough for a couple of minutes then form into 4 balls. Flatten with the palm of your hand so they measure about 7.5cm/3-inches in diameter and are about 18mm/?-inch thick.

4. Heat a little oil in a large frying pan, add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or four times. 

5. Remove them from the pan and drain on kitchen paper then transfer to a baking sheet and bake in the oven for about 15 minutes. 

6. Stir the capers into the meat mixture.

7. To serve ? split the Arepas in two, place on serving plates and top with the meat mixture. Serve very hot.

Serves 4.


CARACAS CHICKEN

Ingredients:
90ml/3fl.oz. Olive Oil
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
? teasp Ground Turmeric
? teasp Ground Cumin 
1 tbsp of Sugar
1 tbsp of Ginger Paste
420ml/14fl.oz. Coconut Milk
120ml/4fl.oz. Water 

4 Chicken Breasts, cut into bite size pieces
4 Bay Leaves
Salt

Instructions:
1. Heat the oil in a large saucepan, add the onion and saut? gently until soft and transparent.

2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth. 

3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time. 

5. Remove the bay leaves before serving. 

Serves 4.


CARNE ESMECHADA

Ingredients
675g/1 ? lb Beef Steak (e.g. rump, sirloin)
3 Bay Leaves 
Water or Stock
2 tbsp Oil
1 Onion, chopped 
4 Garlic Cloves, chopped 
1 Green Capsicum (Sweet Pepper), deseeded and chopped 
6 Tomatoes , chopped
Salt
? tsp Wine Vinegar 
1 tbsp Adobo 

Directions
1. Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender. 

2. Remove the beef from the pan and when cool enough to handle, shred into pieces. 

3. Heat the oil in a large saucepan, add the onion and garlic and saut? for 5 minutes until softened. 

4. Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil.

5. Reduce the heat, cover and simmer for about 30 minutes. Serve hot.

Serves 4.

Source: Various internet

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!

VEGETARIAN SAMOOSAS

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"

Serves 12 

PASTRY 
3 cups all-purpose flour 
2 tsp. salt 
1/4 tsp. baking powder 
3 tsp. extra virgin olive oil 
1 cup lukewarm water 

FILLING 
4 Tbsp. extra virgin olive oil 
1 1/2 cups finely chopped onions 
4 large garlic cloves, very finely chopped 
2 tsp. finely grated fresh ginger root 
1/2 tsp. turmeric powder 
1/4 tsp. ground cumin 
1 Tbsp. finely chopped green chili peppers or Jalapeno 
2 cups diced small, peeled potatoes, about 1/4 inch dice 
1/2 cup chopped small carrot, peeled 
1 Tbsp. chicken soup base or 2 chicken bouillion cubes 
1/2 cup warm water 
1/4 cup finely chopped fresh coriander 
1/2 cup frozen petite peas, thawed 
1 Tbsp. lemon juice freshly squeezed 
1/4 tsp. black pepper 
1 1/2 cups vegetable oil for cooking, Canola is good 

TO MAKE PASTRY Sift flour, salt and baking powder into a large mixing bowl. In a separate bowl, whisk together 3 teaspoons of olive oil with 1 cup of warm water. Pour onto the flour mixture and mix to a pliable dough. Knead for 10 - 15 minutes or until dough is elastic. Cover with plastic wrap and set aside in a warm place for about 1/2 hour. 

TO MAKE FILLING In a large frying pan, add 4 tablespoons of olive oil, chopped onions, garlic, grated ginger root and fry on medium heat until onions are softened, about 5 minutes. Add turmeric, cumin, chili pepper and continue to fry for 5 minutes, stirring occasionally. Stir in finely diced potatoes and chopped carrots. In a small bowl, whisk together chicken soup base with 1/2 cup warm water and add to frying pan, mixing well. Add coriander and peas, cover and cook for about 10 minutes, stirring frequently. Add more water if necessary to prevent vegetables from sticking. When vegetables are tender, remove from heat. Add lemon juice and pepper to taste. Allow to cool before using. While the vegetable mixture is cooling, knead the dough one more time for 5 minutes. Break off small pieces the dough to roll into the size of a golf ball. On a lightly floured surface, roll out the dough to a circle about the size of a regular saucer, about 5 inches diameter. Cut the circle in half and place a teaspoon of the filling mixture on one side of each half circle. Moisten the edges with water, fold over into triangular shapes and press edges firmly to seal. Repeat the process until all the dough is used. Heat 1 1/2 cups of canola oil to medium-high heat. Fry 3 or 4 samoosas at a time to a rich golden brown on both sides, about 1 1/2 minutes on each side. Remove samoosas from pan onto paper toweling to drain. NOTE: For beef samoosas, follow the same procedure as above, adding lean minced beef to the mixture right after the onions are softened. Remember, the filling should be cool before commencing to make samoosas. Also, the kneading is very important to have a nice, crispy dough. 

Serve with ketchup or a nice yogurt sauce. 

To make this recipe is time consuming, but worth every moment while making the samoosas. 

DIPPING SAUCE 
1 cup plain yogurt 
1/4 tsp. salt 
1 small Jalapeno pepper, seeded and finely chopped 
3 Tbsp. finely chopped fresh parsley 

Mix all ingredients together in a bowl, refrigerate to cool for about 1/2 hour before using.


CHOCOLATE-CHOCOLATE CHUNK MUFFINS

~Submitted by Brenda, AL

INGREDIENTS: 
6 tablespoons unsalted butter 
4 ounces bittersweet chocolate, coarsely chopped 
2 cups flour 
2/3 cup sugar 
1/3 cup unsweetened cocoa powder, sifted 
1 tablespoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1-1/4 cups buttermilk 
1 large egg 
1 teaspoon pure vanilla extract 

PREPARATION: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. 

Place the muffin pan on a baking sheet. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough ? a few lumps are better than over-mixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds. 

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. 

Makes 12 muffins.

Source: Dorie Greenspan's cookbook - Baking From My Home to Yours, Houghton Mifflin 2006.


CAULIFLOWER-BACON SOUP 

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

4 cans (about 14oz each) chicken broth 
1 head of cauliflower, cut into florets 
1 medium onion, finely chopped 
1 tsp dried thyme leaves 
1/2 lb bacon, chopped 
1 cup shredded Cheddar cheese 

Combine broth, cauliflower, onion, and thyme in large pot & bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until cauliflower is tender. 

While cauliflower is cooking, fry bacon until crisp; drain on paper towels and crumble bacon. Add it to broth mixture; 

Simmer 3 to 5 minutes. Season to taste with salt and ground black pepper. 

Ladle into bowls and sprinkle with cheese. 

Serves 8.


CHAMPAGNE CHOPS

~Submitted by Mary S., Nashville, TN

8 2-ounce boneless center loin chops -- about 1/2 -inch thick 
2 tablespoons flour 
1/2 teaspoon salt Dash white pepper 
1 teaspoon butter -- melted 
1 teaspoon olive oil 
3/4 cup champagne OR 
3/4 cup dry white wine 
1/4 cup sliced fresh mushrooms 
1/2 cup heavy cream 

Combine flour, salt and pepper. Lightly dredge chops in flour mixture. Heat oil and butter in nonstick skillet; add chops and saut? about 2 minutes on each side. Add champagne; cook over medium heat about 4-5 minutes. Remove chops, set aside and keep warm. Add mushrooms and cream to skillet; cook over low heat, stirring constantly, just until thickened. Return chops to pan, cook just to reheat and serve immediately. 


CARAMEL POPCORN

~Submitted by Treva, Knoxville, TN

1 cup butter 
2 cups brown sugar 
1/2 cup corn syrup 
1 teaspoon salt 
1/2 teaspoon baking soda 
1 teaspoon vanilla extract 
5 quarts popped popcorn 

Preheat oven to 250F. Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.


OH SO GOOD STRAWBERRY DREAM CAKE

~Submitted by Carrie D., Merrillville, IN

This is a perfect summer time cool down recipe.

Ingredients:
1 pkg White Cake Mix
1/2 tub cool whip
1 pkg Jell-O brand instant vanilla pudding
1 pkg Jell-O brand strawberry gelatin
1 C. fresh sliced strawberries

Preheat oven to 325 degrees F. Prepare cake mix as directed on box, omitting egg yolks. Bake cake and then chill for approx 1 hr. Prepare gelatin as directed. Poke numerous holes in the cake, and pour gelatin over the top, filling in all holes. Chill for 1 hr. Once set, prepare pudding as directed and spread over cake. Chill for 30 min. Spread cool whip over top, then garnish with strawberries. Chill again before serving.


SWEETBREADS WITH MUSHROOMS AND CREAM

~Shared by Larry Holmes, Toronto, Canada

(Serve with light vegetables such as creamed or boiled new potatoes and green beans.)

2 tablespoons vegetable oil
2 tablespoons butter
12 pearl onions, peels
2 pairs calf sweetbreads, prepared 
1 tablespoon flour
salt and freshly ground black pepper
2 tablespoons brandy
1 1/4 cups dry white wine or dry white wine and chicken stock, mixed
1 bouquet garni
? pound mushrooms, cleaned and sliced
2/3 cup heavy cream
chopped fresh parsley to finish

Heat the oil and butter in a frying pan. Add the onions and fry gently until golden. Add the sweetbreads and fry until golden-brown, stirring constantly. Stir in the flour and sprinkle with the seasoning. Pour in brandy and set it aflame.

Add the wine or wine and stock, stirring well. Bring slowly to the boil, then lower the heat. Add the bouquet garni, cover the pan and simmer gently for 45 minutes or until the sweetbreads are tender. Add the mushrooms 5 minutes before end of cooking time and discard the bouquet garni.

Stir in cream. Be careful not to let the sauce boil or the cream will curdle. Adjust seasoning. Transfer to a hot serving platter, sprinkle with a little parsley and serve immediately.

Serves 6 to 8


MRS. FIELDS MAPLE PECAN BUTTERBALLS

~Submitted by Barbara, Chula Vista, CA

Yield: 24 servings 

1 1/4 c Flour 
1/2 ts Soda 
1 ts Cinnamon 
3/4 c Pecans; finely ground in Food processor or blender 
1/2 c Butter; softened 
2/3 c Sugar 
1/4 c Maple syrup 
1 lg Egg 

Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter until slightly browned. Mix ingredients well with a wire whisk and set aside. In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined. Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls. Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface.


HONEY ROASTED PORK LOIN

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

2 lbs. pork loin (boneless) 
salt and pepper, to taste
1/4 cup honey 
2 tablespoons orange juice 
2 tablespoons olive oil 
1/2 teaspoon thyme 
1/2 cup chicken broth

Preheat the oven to 375F. Season the pork with salt and pepper and place in a roasting pan. In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork. Add the broth to the pan. Bake until internal temperature reaches 150F (45-60 minutes). Baste frequently. Strain the pan juices into a saucepan. Reduce until slightly thickened. Serve over the sliced pork.



CHOCOLATE PEANUT JUMBLES

~Submitted by Treva, Knoxville, TN

Salted peanuts and white baking chips are added to these brownie-like cookies.

3/4 cup granulated sugar 
1/3 cup LAND O LAKES? Soft Baking Butter with Canola Oil 
1 large egg 
2 teaspoons vanilla extract
2 (1-oz.) squares unsweetened baking chocolate, melted, cooled 
3/4 cup all-purpose flour 
1/4 teaspoon baking powder 
1/2 cup salted peanuts, coarsely chopped* 
1/2 cup white baking chips 

Heat oven to 350?F. Combine sugar, Soft Baking Butter with Canola Oil, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; stir in melted chocolate. Add flour and baking powder; beat until well mixed. Stir in chopped peanuts and white baking chips by hand. 

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets. 

Makes 2 & 1/2 dozen cookies.

*Substitute 1/2 cup coarsely chopped pecans or walnuts.

Nutrition Facts (1 cookie)
Calories: 90 
Fat: 5 g 
Cholesterol: 10 mg 
Sodium: 40 mg 
Carbohydrates: 10 g 
Dietary Fiber: <1 g 
Protein: 2 g


GRILLED PEACHES WITH PEACH WALNUT CHUTNEY

~Submitted by Aafrin, Pune, India

Grilled Peaches: 
2 cups water 
2 cups sugar 
1/2 vanilla bean, split lengthwise 
1 cinnamon stick 
2 whole cloves 
1 whole allspice 
4 ripe peaches, peeled, pitted and halved 
Four 1/4-inch-thick slices walnut bread 
4 Tbsp unsalted butter at room temperature 

Peach Walnut Chutney: 
1 Tbsp unsalted butter 
1/2 cup diced onion 
1 Tbsp minced fresh ginger 
1/4 cup raisins 
1/2 small tomato, peeled, seeded, and chopped 
1 large peach, peeled and diced 
1/2 cup vanilla syrup reserved from poached peaches 
1/2 cup dry red wine 
1/4 cup balsamic vinegar 
1/2 tsp salt 
1/4 cup coarsely chopped walnuts, toasted 

For the grilled peaches: 

Combine the water and sugar in a medium non-aluminum saucepan and bring to a boil over medium heat. Add the vanilla bean, cinnamon, cloves, and allspice and simmer for 15 minutes. Add the peach halves and simmer them for 3 to 10 minutes, or until they are tender; the amount of time will depend on the ripeness of the peaches. Remove the pan from heat and let the peaches cool in the syrup. 

Light a fire in a charcoal grill. Rub the peaches and the slices of walnut bread with softened butter. When the coals are lightly covered with gray ash, grill the peaches (reserving syrup for chutney), cut-side-down, for 2 minutes; turn them gently with tongs and grill for an additional 1-1/2 minutes. Grill the bread on the edge of the grill rack for 30 to 45 seconds on each side, or until it is toasted. 

For the chutney: 

Melt the butter in a medium saute pan or skillet over medium-high heat. Add the onion and ginger, and saute for 2 to 3 minutes, stirring constantly. Add all the remaining ingredients except for the walnuts. Bring the mixture to a boil, reduce heat to low, and simmer the chutney for about 20 minutes, or until thickened; stir frequently, especially towards the end of the cooking time to ensure against scorching. Add the walnuts and simmer for 5 minutes. Makes 1-1/4 cups. 

Note: The chutney may be made up to 1 week in advance without the addition of the walnuts. Refrigerate, tightly covered. 

Yield: 4 servings 

Source: Chef Stan Frankenthaler, Blue Room, Cambridge, Massachusetts 
Great Chefs of the East by Ellen Brown (Great Chefs Publishing)


SPECIAL LOBSTER BISQUE

~Submitted by Mary S., Nashville, TN

6 tablespoons butter 
6 tablespoons all-purpose flour 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
1/2 teaspoon celery salt 
4 1/2 cups milk 
1 1/2 cups chicken stock 
3 tablespoons minced onion 
3 cups cooked lobster meat -- shredded 
1 tablespoon paprika 
1/2 cup light cream 

Prep time: 10 Min; Cook time: 25 Min; Ready in: 35 Min 

Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve. 


7-UP LAYER CAKE WITH COCONUT-PINEAPPLE FROSTING

~Submitted by Johnny, LA

2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
1 tsp. lemon extract
3 c. all-purpose flour
7 oz. bottle 7-UP, room-temperature

Cream butter, shortening and sugar together. Add eggs one at a time, beating well after each addition. Add lemon extract. Add portions of 7-UP and flour alternately, beating well after each addition. Bake in greased 10-inch tube pan at 300 degrees for 1 1/2 hours or until cake tests done. Top cake with coconut frosting while hot. Serve cake hot or cold.

COCONUT-PINEAPPLE FROSTING:

1 (16 oz.) can crushed-pineapple, undrained
1/2 c. butter
1 1/2 c. sugar
3 tbsp. flour
2 eggs, beaten
1 can coconut

Put all ingredients into a saucepan. Cook together, stirring frequently as it thickens. Remove from heat. Add coconut and blend well.


SPICY MEXICAN SALAD

~Submitted by Luanne, FL

Now here is one that could be fixed in a jiffy and sounds mighty good altho I have not made it yet. I would use chick peas instead of the black beans. No cooking at all and that is my idea of a good summer recipe.

Ingredients:

1 (10 ounce) package chopped romaine lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.

Add the corn chips and enough dressing to coat; toss and serve.


JAMAICAN RICE PILAF

~Submitted by Treva, Knoxville, TN

This recipe serves: 4
Preparation time: 10 minutes 
Cooking time: 20 minutes 

1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce 
salt to taste
freshly ground black pepper

1. Preheat the oven to 350?F. 

2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown. 

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. 

4. Add the stock and the jerk sauce, and bring to a boil over high heat. 

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. 

6. Add the salt, pepper, and fluff with a fork.

Nutrition Facts: Serving Size: 2/3 cup
Calories 136; Total Fat 1 g; Saturated Fat 1 g Protein 3 g; Total Carbohydrate 28 g; Dietary Fiber 1 g Sodium 276 mg
Percent Calories from Fat 9%; Percent Calories from Protein 8% ;Percent Calories from Carbohydrate 83%

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BANANA-BERRY FREEZER POPS

~Submitted by Treva, Knoxville, TN

Stay cool this summer and save with homemade Berry-Banana Freezer Pops. Blend your own fresh mixture of strawberries, yogurt and bananas, and freeze for a cool and refreshing inexpensive treat! 

Prep Time:5 min
Start to Finish:8 hr 5 min 
Makes:10 pops 

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained 
1 container (6 ounces) Yoplait? Original strawberry yogurt 
1 small banana, mashed 
10 wooden sticks with rounded ends 

1. Place strawberries, yogurt and banana in blender. Cover and blend until smooth. 

2. Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours. 

Nutrition Information: 1 Serving: Calories 80 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 10 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 1 g 

Source: Betty Crocker


VEGETARIAN POCKET SANDWICHES

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

Ingredients
3 tbsp. peanut butter 
1 c. plain low-fat yogurt 
2 c. shredded lettuce 
1 medium tomato, coarsely chopped 
1 medium cucumber, coarsely chopped 
1 small onion, coarsely chopped 
4 pocket breads (2 oz. each), 1 inch cut off each 
1 c. alfalfa sprouts

Preparation
1. In a small bowl, beat peanut butter and yogurt until well mixed.

2. In a large bowl, combine lettuce, tomato, cucumber and onion.

3. Fill each pocket bread with vegetable mixture, peanut-yogurt dressing and sprouts.

Yield: 4 servings

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APPLE FRITTERS 
(Low carb) 

~Submitted by Joan, Savona, B.C. 

1 Egg -- slightly beaten 
1/4 tsp Salt 
1 tsp Baking Powder 
1/2 cup Milk 
1/2 cup Almond Meal -- or Vital Wheat Gluten 
? cup Soy Flour 
1/2 cup Splenda 
4 med. Apples -- (or bananas)

In a medium mixing bowl, combine the egg, salt, baking powder, milk, almond meal and soy flour to make a batter. Put at least 1" of vegetable oil in a deep pan and heat until hot (deep fryers are best for this, but you can do it in any heavy pan on your stove top). Dip slices fruit into the batter and deep fry in the oil until crispy. Drain hot slices on paper towels, then sprinkle with Splenda and set aside to cool. 

*These are great for breakfasts, or even dessert, when served with low-carb ice cream! 

Per Serving (excluding unknown items): 140 Calories; 5g Fat (27.3% calories from fat); 8g Protein; 20g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 191mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


WILD RICE MUFFINS

~Submitted by Mary S., Nashville, TN

Yield: 12 muffins (1 per serving)

Note: Wild rice adds crunchy texture and a nutritional boost to these hearty muffins.

INGREDIENTS

- 1/2 cup uncooked wild rice
- 2 cups water
- 1 teaspoon salt, divided
- 1 cup fat-free milk
- 4 tablespoons margarine, melted
- 1 egg, beaten
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons baking powder
- 1 tablespoon sugar

DIRECTIONS

Heat rice, water, and 1/2 teaspoon salt to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender, 45 to 50 minutes. Drain, if necessary, and cool. 

Mix milk, margarine, egg, egg whites, and rice. Add combined all-purpose and whole wheat flour, baking powder, sugar and remaining 1/2 teaspoon salt, mixing just until dry ingredients are moistened. 

Spoon batter into 12 greased muffin cups. Bake at 400 degrees until muffins are browned, 20 to 25 minutes. Remove from pans and cool on wire racks.

Nutritional Information Per Serving (1 muffin):
Calories: 136, Fat: 4.5 g, Cholesterol: 18.1 g,
Sodium: 494 mg, Protein: 4.6 g, Carbohydrate: 19.4 g
Diabetic Exchanges: 1-1/2 Bread, 1/2 Fat

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

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ASPARAGUS-STUFFED CHICKEN BREASTS

~Submitted by Beverley, Montreal, Canada

(Rated 5 stars at AllRecipes. Reviewers baked this in the oven rather than microwave and one used a Knorr Hollandaise Sauce mix.. all turned out delicious! I'll bake it in the oven, too.)

"Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than these Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. TIP: Serve with Mandarin orange sections to round out the meal."

Original recipe yield: 2 servings

INGREDIENTS
2 (6 ounce) skinless, boneless chicken breast halves 
1 tablespoon Dijon mustard 
1 green onion, finely chopped 
10 asparagus spears, trimmed 
3 tablespoons crushed butter-flavored crackers 

HOLLANDAISE SAUCE: 
1/4 cup butter, cubed 
2 egg yolks 
2 teaspoons lemon juice 
1 teaspoon water 
1/8 teaspoon salt 
1/4 cup sliced almonds, toasted 

DIRECTIONS
Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. 

Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm. 

For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160 degrees F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks. 

This recipe was tested in a 1,100-watt microwave

Source: AllRecipes


EGG SALAD DIP WITH CARROTS, CELERY AND CRACKERS

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

3 large eggs
3 tablespoons mayonnaise
2 tablespoon Dijon mustard
Kosher salt to taste
Pepper to taste

TO SERVE:
8 baby carrots
2 celery sticks
8 crackers

Place eggs in a pot of cold water with enough water to cover the eggs. Heat until boiling, then remove from heat. Let eggs sit, covered, 18 minutes.

Run pot under cold water. Remove eggs, peel and chop coarsely.

In a small bowl, combine mayonnaise, mustard and spices to taste. Add chopped egg and fold gently to combine. Adjust seasonings to taste. Serve as a "dip" with carrots, celery and crackers.

Serves 2

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BAKED PASTA FLORENTINE

Paula Deen is such a great role model. Of course, she can cook up a storm, but to have worked so hard (and from scratch) with 2 kids to feed, accomplish the American dream. This is from one of her book sets I own.

1 (10 ounce) package frozen chopped spinach 
1 tablespoon) plus 1/2 cup vegetable oil, divided use
1 1/2 pounds ground beef 
1 medium onion) chopped 
1 clove garlic, minced 
1 (15 ounce) jar pasta sauce with mushrooms 
1 (8 ounce) can tomato sauce 
1 (6 ounce) can tomato paste 
1/2 teaspoon salt 
Pinch of pepper 
1 (8 ounce) package seashell macaroni, uncooked
1 cup shredded sharp cheese 
1/2 cup breadcrumbs 
2 eggs, well beaten 

Cook the spinach according to package directions; drain, reserving the liquid and adding enough water to measure 1 cup; set aside.

In a large, heavy pot, heat the 1 tablespoon of oil over medium heat. Brown the ground beef, onion, and garlic in the oil, stirring well to crumble the beef. Drain off the fat. 

Stir the spinach liquid, pasta sauce, tomato sauce, tomato paste, salt, and pepper into the meat mixture. Simmer for 10 minutes, then cover and set aside. 

Cook the macaroni according to package directions; drain and return the macaroni to the pot. Add the spinach, cheese, breadcrumbs, eggs, and the 1/2 cup of oil; stir gently to mix well. Spread the mixture evenly in a lightly greased 13 1/2 x 8-3/4 inch baking dish. Top with the meat sauce.

Bake at 350 degrees F for 30 minutes.

Serves 8

Source: The Lady & Sons Savannah Country Cookbook Set - Paula Deen


GOLDEN CORRAL BOURBON CHICKEN

I'm not sure how widespread the Golden Corral Buffet Restaurants are any more. My kids loved eating there when they were very young. The one close to us closed down, but sometimes we'll see one in the Houston-Galveston area and I'll hear "oh, let's go there to eat!". They have your standard buffet fare, but their soft dinner rolls served with honey butter and a few main-course dishes are really tasty. This is one of them.

1 pound chicken leg or thigh meat, cut into bite-size chunks 
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder 
1 teaspoon powdered ginger 
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey 
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.


JALAPENO CORN PUDDING

2 cans (15 ounces each) creamed corn
1 cup yellow cornmeal
1 cup butter, melted
3/4 cup buttermilk
2/3 cup chopped onion 
2 eggs, beaten
1/2 teaspoon baking soda
1 teaspoon sugar

FOR THE MIDDLE LAYER:
2 cups grated sharp Cheddar cheese
3 jalapeno chiles (fresh or canned), diced

Preheat oven to 350 degrees F. Grease a 9-inch-square baking pan.

Combine first 8 ingredients in a large bowl and mix well. Turn 1/2 batter into pan. Cover evenly with 1/2 cheese, then chiles, then remaining cheese. Top with remaining batter. 

Bake 1 hour. Let cool 15 minutes. Cut into squares.

Makes 8 servings

Source: Parade Thyme Cookbook by The Battle of Flowers Association of San Antonio, Texas 


PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA 

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce. 

Pork
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins

Sauce
1 1/2 cups plain Greek yogurt or whole-milk yogurt
2 tablespoons chopped seeded tomato
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar

6 7-inch-diameter pita breads
1 red onion, halved, thinly sliced
24 large arugula leaves 

For pork:
Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.

For sauce: 
Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.

Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145?F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.

Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately. 

Makes 12.

Source: Bon App?tit -June 2006


ORANGE-BANANA CHEESECAKE 

I think I got this one from an Eagle Brand Sweetened Condensed Milk insert. If you want to impress family or friends, go the extra mile and prepare the Orange Glaze and garnish prettily with the fruits.

Ingredients 
1 1/2 cups vanilla wafer crumbs (about 45 wafers) 
1/4 cup butter or margarine, melted 
3 (8-ounce) packages cream cheese, softened 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 
1 banana, mashed (about 1/2 cup) 
1/4 cup frozen orange juice concentrate, thawed 
3 eggs 
1 teaspoon grated orange rind Fresh orange sections and banana slices
Orange Glaze (optional, recipe follows)

Instructions 
Preheat oven to 300?F. Combine wafer crumbs and butter; press firmly on bottom of 9-inch springform pan. 

In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add banana, orange juice concentrate, eggs and rind; mix well. Pour into prepared pan. Bake for 55 to 60 minutes or until set. Cool.

Top with orange sections and banana slices then Orange Glaze (optional). Chill. Store leftovers covered in refrigerator.

Orange Glaze: In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch. Add 1/2 cup orange juice and 1/4 teaspoon grated orange rind; mix until thickened. Remove from heat; cool slightly.