A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Thanks for joining in today. I may sound like a broken record here but, we have some great recipes for you today. A few of them are the very last ones I have from certain readers. I guess folks are busy with summer plans and all. Seems the request for recipe submissions is never ending. If you have ever wanted to join in the fun, now is a great time. Or, if you haven't sent anything in for a while, please do. As you can expect, it takes a lot of folks helping to pull one of these things off twice weekly.

We're about 2 months away from our Great Northern Escape. We have a good-sized group planning to meet up in Frankenmuth come October. There is room for more, and some folks have room for a rider (or to share a room) so look over the little notice in red that follows this Publisher's Desk. I would love to meet ALL of you!

The current Monthly Theme is Bountiful Breakfast and it is going rather well. I knew when Luanne in Florida suggested it that we were looking at a winner. I plan to share some really good recipes for breakfast items that can be prepared in advance. Having something to pop into the oven while the coffee brews is a lifesaver around my house. Please share some of your own breakfast recipes, won't you? Just visit the Monthly Theme - Recipe Submissions section for the (required) email link to use.

Okay, I did some bragging already about this issue, but it is all true. And guess who helped make it all possible? These fine folks, that's who!

Tracey L., Newmarket, Ontario, Canada
Luanne, FL
Leasa, IA
Donna, Elkhorn, WI
Mary, Nashville, TN
Johnny, LA
Carol, Tupper Lake, NY
Barbara, Chula Vista, CA
Aafrin, Pune, India
Treva, Knoxville, TN
Tena, MO
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Carrie D., Merrillville, IN
Brenda, AL
Beverley, Montreal, Canada
Dorine Houston, Philadelphia, PA

We'll see you here again on Sunday for our final installment of Picnic Perfection theme recipes, 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.

In any moment of decision the best thing you can do is the right thing, the next best thing is the wrong thing, and the worst thing you can do is nothing.
~ Theodore Roosevelt

Shared by Tracey L., Newmarket, Ontario, Canada

The Clothesline Said So Much

Shared by Luanne, FL

A clothesline was a news forecast 
To neighbors passing by. 
There were no secrets you could keep 
When clothes were hung to dry. 

It also was a friendly link 
For neighbors always knew 
If company had stopped on by 
To spend a night or two. 

For then you'd see the fancy sheets 
And towels on the line; 
You'd see the company table clothes 
With intricate design. 

The line announced a baby's birth 
To folks who lived inside 
As brand new infant clothes were hung 
So carefully with pride. 

The ages of the children could 
So readily be known 
By watching how the sizes changed 
You'd know how much they'd grown. 

It also told when illness struck, 
As extra sheets were hung; 
Then nightclothes, and a bathrobe, too, 
Haphazardly were strung. 

It said, "Gone on vacation now" 
When lines hung limp and bare. 
It told, "We're back!" when full lines sagged 
With not an inch to spare. 

New folks in town were scorned upon 
If wash was dingy gray, 
As neighbors raised their brows, 
And looked disgustedly away. 

But clotheslines now are of the past 
For dryers make work less. 
Now what goes on inside a home 
Is anybody's guess. 

I really miss that way of life. 
It was a friendly sign 
When neighbors knew each other best 
By what hung on the line! 

Author: Marilyn K. Walker

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!

Dryer Tip

Shared by Leasa, IA

I know this isn't food related, but thought I would pass this info on.

How many of you have had the heating unit burn up in your dryer? The source might just be those dryer sheets we all love! Everyone knows to empty the lint trap after every load, but those dryer sheets leave a buildup on the lint screen. Try this test: take out the screen and run water over it. If it pools on top of the screen, just think, no air can get through either! A repairman suggests that you remove the screen and wash it with hot soapy water using an old toothbrush or veggie brush. Rinse thoroughly. Voila! Extends the life of your dryer and reduces your electric bill too!


Quick Hard Boiled Eggs

Shared by Donna, Elkhorn, WI

Had this great tip from my sister. Wanted to share!

For quick hard boiled eggs for egg salad or potato salad, use an egg poacher. In minutes, you?ll have hard- cooked eggs without the time-consuming and tedious job of boiling water and peeling shells.

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 !

2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
23rd Lisa in Belmont, North Carolina
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California

SMILE, DARN YA!

All Shared by Mary, Nashville, TN

The Bible According to Kids

The following statements about the Bible were written by children and have not been retouched or corrected (i.e., bad spelling has been left in.) 

- In the first book of the Bible, Guinesses, God got tired of creating the world, so he took the Sabbath off. 

- Adam and Eve were created from an apple tree. 

- Noah's wife was called Joan of Ark because Noah built the ark, which the animals came to in pears. 

- Lot's wife was a pillar of salt by day, but a ball of fire by night. 

- The Jews were a proud people and throughout history they had trouble with unsympathetic Genitals. 

- Samson was a strong man who let himself be led astray by a Jezebel like Delilah. 

- Samson slew the Philistines with the axe of the Apostles. 

- Moses led the Hebrews to the Red Sea, where they made unleavened bread, which is bread without any ingredients. 

- The Egyptians were all drowned in the dessert. 

- Afterwards, Moses went up to Mount Cyanide to find the ten commendments. 

- The first commandment was when Eve told Adam to eat the apple. 

- The seventh commandment is "Thou shalt not admit adultery". 

- Moses died before he ever reached Canada. 

- Then Joshua led the Hebrews in the battle of Geritol. 

- The greatest miracle in the Bible is when Joshua told his son to stand still and he obeyed him. 

- David was a Hebrew king skilled at playing the liar. He fought with the Finkelsteins, a race of people who lived in Biblical times.



Dog's Life

My wife agrees that I do indeed lead a "dog's life". 

The way she puts it though is: "He comes in with muddy feet, makes himself comfortable by the fire, and expects to be fed." 



Three-legged Chicken

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken was speeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn't catch up to the accelerating chicken. 

Seeing it turn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of the chickens had three legs. 

The farmer came out of his house, and Juan said, "Three-legged chickens? That's astonishing!" 

The farmer replied, "Yep. I bred 'em that way because I love drumsticks." 

Juan was curious. "How does a three-legged chicken taste?" 

The farmer smiled. "Dunno. Haven't been able to catch one yet."

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!

CREAMY SPINACH AND SHRIMP ENCHILADAS

~Submitted by Johnny, LA

This is Alan "Big Al" Staub's recipe for creamy spinach and shrimp enchiladas, his adaptation of an Emeril Lagasse recipe for Crespelle alla Fiorentina. The tortillas substitute for crepes.

Makes 10 main-dish servings 

3 (10-ounce) packages frozen chopped spinach 
2 large eggs, lightly beaten 
? to ? pound peeled small gumbo shrimp 
1 ? to 2 (8-ounce) packages shredded mozzarella cheese 
? cup grated parmesan cheese 
2 teaspoons salt, divided 
1/3 teaspoon plus ? teaspoon ground black pepper, divided 
4 pinches ground nutmeg, divided 
6 tablespoons butter, divided, plus butter for baking dish 
4 tablespoons flour 
2 cups milk 
2 pinches garlic salt 

Preheat oven to 350 degrees. Cook spinach according to package instructions. Drain and press out as much moisture from spinach as possible, and place in large mixing bowl with eggs, shrimp, cheeses, 1 teaspoon salt, 1/3 teaspoon black pepper, and 2 pinches nutmeg, mixing thoroughly. (This filling can be made up to 8 hours ahead; keep refrigerated.) 

Butter one or two casserole dishes that have the same width as the diameter of the tortillas. To assemble each enchilada, spoon about ? cup of the filling down center of tortilla, and roll tortilla into a fairly tight cylinder. As they are filled and rolled, place enchiladas seam-down in greased casserole dish, packing them snugly in a single layer; set aside. 

In a 2-quart saucepan, melt 5 tablespoons butter. Stir in flour until roux is smooth, and cook over medium heat until bubbly but not yet beginning to brown, about 1 minute, stirring constantly. Slowly add milk, stirring until all is added and mixture is smooth. 

Cook over medium-low to low heat, until sauce is creamy thick, 15 to 20 minutes, stirring frequently and scraping pan bottom well. Remove from heat and add 1 teaspoon salt, ? teaspoon black pepper, and 2 pinches nutmeg. Slowly drizzle sauce over enchiladas, and drizzle with 1 tablespoon melted butter. Bake uncovered until bubbly around edges and top is just barely browned, about 20 minutes. Remove from oven, and sprinkle lightly with garlic salt. Serve warm. 

Source: The Times-Picayune

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!

PINEAPPLE PORK ROAST

~Submitted by Carol, Tupper Lake, NY

1 small onion, sliced
1/4 c. sliced celery
1/4 c. sliced carrots
1 3 pound boneless pork roast
Salt and Pepper
1 bay leaf, crumbled
1/2 c. pineapple juice
1/4 c. soy sauce
1/4 c. apricot or plum preserves
1 tsp cornstarch 

Arrange vegetables in a greased roasting pan. Season roast with salt, pepper, and bay leaf. Place roast over vegetables., fat side up. Bake at 325? for 45 minutes or until browned, turn roast over and bake 30 minutes more, to brown bottom side. Turn again and pour off drippings. Combine pineapple juice and soy sauce. Pour over roast. Bake 1/2 hour or more until roast is done. Combine preserves and cornstarch and drippings. Cook, until thickened. Place vegetables on platter, topped with sliced roast. Pour sauce over all. Serve with white rice or mashed potatoes. 


HUMMINGBIRD CAKE

~Submitted by Johnny, LA

3 cups all-purpose flour 
2 cups sugar 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1 teaspoon salt 
3 large eggs, beaten 
1 ? cups vegetable oil 
1 (8-ounce) can crushed pineapple, undrained 
2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use) 
2 cups chopped bananas 
1 ? teaspoons vanilla extract 
Icing (recipe follows) 

Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside. 

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla. 

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely. 

Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top.

Makes 10 to 12 servings.

Icing: Combine 2 (8-ounce) packages of cream cheese with 1/2 pound (2 sticks) butter, both at room temperature. Add 2 (16-ounce) boxes of powdered sugar, sifted; beat until light and fluffy. Add 2 teaspoons vanilla extract. 


APPLEBEE'S? TEQUILA LIME CHICKEN

~Submitted by Barbara, Chula Vista, CA 

It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side. 

Marinade:
1 cup water 
1/3 cup teriyaki sauce 
2 tablespoons lime juice 
2 teaspoons minced garlic 
1 teaspoon mesquite liquid smoke flavoring 
1/2 teaspoon salt 
1/4 teaspoon ground ginger 
1/4 teaspoon tequila 

4 chicken breast fillets 

Mexi-Ranch Dressing:
1/4 cup mayonnaise 
1/4 cup sour cream 
1 tablespoon milk 
2 teaspoons minced tomato 
1 1/2 teaspoons white vinegar 
1 teaspoon minced canned jalapeno slices (nacho slices) 
1 teaspoon minced onion 
1/4 teaspoon dried parsley 
1/4 teaspoon Tabasco pepper sauce 
1/8 teaspoon salt 
1/8 teaspoon dried dill weed 
1/8 teaspoon paprika 
1/8 teaspoon cayenne pepper 
1/8 teaspoon cumin 
1/8 teaspoon chili powder dash garlic powder dash ground black pepper 

1 cup shredded cheddar/monterey jack cheese blend 
2 cups crumbled corn chips or fried tortilla strips (see tidbits) 

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 

2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 

3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. 

4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 

5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.

Serves 4.

Tidbits:
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.


PEAR CHUTNEY

~Submitted by Aafrin, Pune, India 

3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced 
1 pound brown sugar 
2 cups cider vinegar 
1 medium onion, chopped 
1 cup golden raisins 
1/4 cup diced, preserved ginger 
1 clove garlic, minced 
1/2 teaspoon cayenne pepper 
2 teaspoons salt 
1/2 teaspoon cinnamon 
1/2 teaspoon cloves 
2 teaspoons mustard seed 

Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour. Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks. 

Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers. 

Yield: 5 half-pint jars 

Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen) 


FANTASY FUDGE

~Submitted by Treva, Knoxville, TN

1/2 cup Butter 
2 1/2 cup Sugar 
5 oz. Evaporated Milk (one small can) 
12 oz. Semi-Sweet Chocolate Chip
6-7 oz. Marshmallow Creme/Fluff (may substitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag
1 tsp Vanilla Extract

Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). 

Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. 

Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235?F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds). 

Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. 

Add walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. 

Remove from pan, remove foil, cut into squares.


BAGELS

~Submitted by Tena, MO
Owner of Recipe Riot

Sponge
1 teaspoon yeast
4 cups bread flour
2 1/2 cups water, at room temperature

Dough
1/2 teaspoon yeast
3 3/4 cups bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder or 1 tablespoon malt syrup, honey or brown sugar

To finish
1 tablespoon baking soda
Cornmeal
Sesame seeds, poppy seeds, kosher salt, etc

Sponge
Combine yeast and flour. Add water until it forms a smooth, sticky batter like pancake batter. Cover the bowl with plastic wrap and leave at room temperature for about 2 hours, until mixture is foamy and bubbly. 

Dough
Add additional yeast to the sponge then add 3 cups of the flour, salt and malt. Mix on low speed with the dough hook until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough. Knead for at least 10 minutes by hand, or 6 minutes by machine. Divide dough into 4 1/2 ounce pieces and form into rolls. Cover with damp towel and let rest for 20 minutes. Shape into bagels and place on greased sheet pans. Mist lightly with oil and cover with plastic wrap. Let sit for 20 minutes. Fill small bowl with cool water and place bagel in water. If it floats within 10 seconds of being dropped, place rolls in refrigerator overnight. Bring large pot of water to a boil and add the baking soda. Remove bagels from refrigerator and gently drop them into the water. Boil for 1 minute on one side, flip and boil on the other side for another minute. Place on greased, cornmealed pan. Place topping choice on bagels and bake at 500F for 5 minutes. Rotate pans, lower oven to 450F and bake for 5 more minutes. Remove and let cool. 

Makes 12 large bagels.


DOUBLE CHERRY PIE

~Submitted by Mary S., Nashville, TN

4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over browning.

Dried cherries add a tangy flavor to traditional cherry pie.


TRIPLE MEATLOAF WITH SPICY SAUCE

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

1 lb. ground, cooked ham
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs, beaten
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/8 tsp. Pepper
2 tbsp. Shortening
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
3 tbsp. parsley, finely minced
3/4 c. soft bread crumbs
3/4 c. apple juice

Combine 3 meats with eggs, salt, nutmeg, mustard and pepper. Melt shortening in a skillet and saute onion, green pepper and parsley briefly. Add to meat mixture and toss to blend. Add soft bread crumbs and apple juice; mix lightly, but thoroughly. Turn into a greased, 9 x 5 x 3-inch loaf pan and flatten top. Bake for 1 hour at 350 degrees.

SAUCE:
3/4 c. brown sugar
1 tsp. dry mustard
1 tsp. ground allspice
2/3 c. apricot nectar
4 tsp. Cornstarch
3 tbsp. lemon juice
2 tsp. Vinegar

Blend brown sugar, cornstarch, mustard and allspice in a small saucepan. Add apricot nectar, lemon juice and vinegar. Bring to boil and cook, stirring meantime, for 2 minutes. Reduce heat and simmer for 10 minutes. Remove meatloaf from oven and carefully drain off any fat - carefully. Invert meatloaf into a shallow baking pan or oven-proof serving platter. Spoon sauce over loaf. Bake for 30 more minutes at 350 degrees. Garnish as desired with parsley and apple slices, if desired. Hot German potato salad goes well with it. 


TOFFEE SLICES

~Submitted by Larry Holmes, Toronto, Canada

Base:
1/2 cup brown sugar
1/2 cup butter, softened
1 1/2 cups all purpose flour

Top Filling:
1 can (14 ounces) sweetened condensed milk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon vanilla

Chocolate Drizzle:
3 ounces bittersweet chocolate, broken into pieces

BASE: Using electric mixer, beet sugar, butter until fluffy. Gradually beat in flour until well combined. Press mixture over base of 8-inch square baking pan. Bake in 325-cegree F. oven 30 minutes until golden brown. 

TOFFEE FILLING: While base is baking, mix condensed milk, butter, corn syrup; cook, stirring, over medium-low heat 5 minutes or until bubbly. Remove from hat; stir in vanilla. 

Pour toffee over baked base. Cool completely. 

DRIZZLE: Melt chocolate until smooth . Drizzle over filling. Chill. Cut into bars.

Makes about 24 slices.


EXTRA-NUTTY NUT 'N RAISIN BREAD

~Submitted by Treva, Knoxville, TN

This nut bread goes great with a cup of coffee or tea or a glass of milk. The canola oil*, walnuts, sunflower seeds and flaxseed make it a heart-healthy choice. Plus -- it's an easy recipe!

1/2 cup canola oil (*I use olive oil)
1 & 1/2 cups sugar
3 eggs
1 & 1/2 cups of milk with 1/4 cup of lemon juice
1 & 1/2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts
1/4 cup sunflower seeds
1/4 cup flaxseed
1 cup raisins

Measure out the milk and add the 1/4 cup lemon juice. Set aside. Measure the remaining ingredients into a large mixing bowl. Add the milk. Using an electric mixer, stir on slow speed for 2 minutes and then on high speed for 2 to 3 minutes. Add chopped walnuts, sunflower seeds, flaxseed and raisins. Stir on low speed until nuts and raisins are blended in. Divide the batter between 2 regular-sized greased loaf pans. Bake at 350 degrees Fahrenheit for 60 minutes. Allow nut bread to cool for 10 minutes before removing from the pans. 


SOUTHERN FRIED CHICKEN LIVERS

~Submitted by Leasa, IA

I just love chicken livers, and all they seem to fix here in Podunk is chicken gizzards - yuk! So I did some digging and found this great recipe!

1 lb chicken livers
1/2 C all purpose flour
1 t garlic salt (I used Mrs. Dash garlic and herb)
freshly ground black pepper
1/4 C vegetable oil

Rinse the livers and cut into bite size pieces. Place the livers in a resealable plastic bag with the flour, garlic salt and pepper to taste. Shake until all the pieces are coated with flour and spices.

Heat the oil in a skillet. When quite hot, arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutess, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.

(I dip these in blue cheese ranch dressing)

Source: Adapted from cdkitchen


PEANUT BUTTER PUDDING CAKE

~Submitted by Luanne, FL

This is a dream to eat. The first time I made it I didn't have the nuts and didn't find them that necessary. Second time I did and still didn't think it necessary.

INGREDIENTS: 
1 cup all-purpose flour 
1 1/4 cups light brown sugar, packed, divided 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/2 cup milk 
1/3 cup peanut butter 
1/4 cup chopped roasted peanuts, optional 
2 tablespoons vegetable oil 
1 teaspoon vanilla 
1 1/2 cups hot water 

PREPARATION:
In a bowl, combine flour, 3/4 cup of the brown sugar, baking powder, and salt. Stir in the milk, peanut butter, peanuts, oil, and vanilla. Stir until blended. Spread batter in a greased 8-inch square baking dish. < Sprinkle with remaining 1/2 cup brown sugar. Slowly pour hot water over the top. Bake in a preheated 350?? oven for 45 minutes.. Serve peanut butter pudding cake warm with a scoop of vanilla ice cream.. 


HEARTY LASAGNA SOUP

~Submitted by Carrie D., Merrillville, IN

1 1/2 lbs. lean ground beef
6 cans Swanson's reduced sodium beef broth
16 oz. can diced tomatoes (do not drain)
4 c. mafalda noodles (mini lasagna noodles)
3 T. garlic powder 
3 T. Italian seasoning
3 T. oregano
black pepper 
Parmesan cheese 
French bread

Brown beef in stock pot (do not drain off fat). Add seasoning and tomatoes. Simmer 15 minutes over medium heat. Add broth and pasta and bring to a boil (until noodles are tender). Serve in large bowls, and sprinkle with parmesan cheese. Dip bread into soup and eat.

*I have given this recipe to so many people with great results. DELICIOUS and hearty!*


MOTHER'S QUICK CHOCOLATE PUDDING

~Submitted by Brenda, AL

Hi Maggie and all 'Z' friends.. here is a chocolate pudding recipe from the Alabama Home Economics. A very good chocolate pudding.

2/3 cup cocoa powder
2 cups sugar
2/3 cup flour
1/2 cup milk
5 egg yolks (save whites for meringue)
2 Tablespoons butter
2 cups boiling water

Mix cocoa, sugar and flour well. Add milk and stir. Beat egg yolks until light in color, slowly add to dry mixture while beating constantly. Add butter and boiling water, stir until well mixed. Pour into buttered baking dish (probably a casserole dish). Bake at 325? for 30 minutes or until set. 

Meringue:
5 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla

Beat whites with salt and cream of tartar until they stand in peaks. Add sugar a little at a time and vanilla and beat until stiff peaks form. Spread on cooled pudding being sure to go to the edges of dish. Bake until golden brown. 


HAWAIIAN PINEAPPLE DESSERT

~Submitted by Treva, Knoxville, TN

Here is a great summertime dessert!

1 Package Refrigerated Cookie Dough (Sugar Cookies)
1 Large Package Vanilla Pudding Mix (Non-Instant)
1/8 teaspoon Salt
2 (20 Oz.) Cans Crushed Pineapple
1 Tbsp. Butter or Margarine

Slice Cookie Dough into 1/4 inch slices. Line the bottom of a 12 x 18 inch cookie sheet (ungreased) with the cookie dough. Bake at 375 degrees until lightly browned (9-12 minutes).

Meanwhile, combine pudding mix and salt in saucepan. Drain juice off pineapple and add water to juice to equal 1 Cup. Blend into pudding mix, add pineapple, and cook over medium heat. Stir constantly until mixture comes to a full boil. Stir in Butter. Spread filling over cookies. Let cool slightly than refrigerate. Cut into squares. Garnish with whipped cream sprinkled with coconut. 

Serves 20-24.


CHICKEN "GIANNI"
(from Nick Stellino's Kitchen - on PBS)

~Submitted by Beverley, Montreal, Canada

Haven't made this yet, but I look forward to doing it. This looked SO incredibly good when he made it on the show and I don't think there's a dish I don't love when it's got seasonings like nutmeg, cinnamon & ginger.. yummmmm!!)

3 pounds chicken thighs
1 cup white wine
2 tablespoon chopped rosemary
2 tablespoon chopped sage
3/4 tablespoon salt
1/2 tablespoon pepper
3/4 teaspoon nutmeg
1/2 stick cinnamon
1 tablespoon Tabasco or 1/4 cup of Harissa sauce or 1/2 cup of Chinese chili sauce
2 cloves
8 whole garlic cloves
2 tablespoons chopped ginger
1 tablespoon parsley
3 green bell pepper, broiled peeled and cut in 1 julienne strips
2 carrots, peeled, diced
2 onions, sliced
1/2 cup olive oil
2 pound white button mushrooms, cut in quarters
3 cups rice, cooked al dente ( preferably Arborio)
1/4 teaspoon saffron or turmeric

Marinate the chicken in the wine, with 1 tablespoon of rosemary and 1 tablespoon of sage for a minimum of 1 hour.

Preheat oven to 400?.

Drain the chicken from the marinade, discard the marinade.

In a large stainless steel bowl, mix together the chicken, salt and pepper, nutmeg, cinnamon, Tabasco, cloves, garlic cloves, ginger, rosemary, sage, bell peppers, carrots, onions, olive oil and mushrooms. 

Place all ingredients in a baking casserole and bake at 375? for 1 hour, and the chicken ,skin side up. Take the chicken out of the casserole and set aside. Mix the rice with all the ingredients and juices in the casserole, add the saffron diluted with 2 tablespoons of water to the rice mixture and mix well. 

Place the chicken on top of the rice and return to the oven and cook for 15-20 more minutes at 350?.


HERBED ASPARAGUS

~Submitted by Mary S., Nashville, TN

Springtime fresh asparagus dish is accented by a perfectly flavored herb butter that is so easy to prepare. 

1 pound asparagus, ends trimmed
1 teaspoon McCormick? Parsley Flakes
1/2 teaspoon McCormick? Basil Leaves
1/8 teaspoon McCormick? Ground Black Pepper
3 tablespoons butter, melted
2 plum tomatoes, seeded and chopped
1 to 2 tablespoons grated Parmesan cheese

1. Cook asparagus 5 minutes or until tender-crisp. Drain well. Place on serving dish. 

2. Stir parsley, basil and pepper into melted butter. 

3. Pour butter mixture over hot asparagus. Sprinkle with chopped tomatoes and Parmesan cheese.

Serves 4.

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BARLEY-RICE VEGETABLE BAKE

~Submitted by Treva, Knoxville, TN

2 cups vegetable broth
1/2 cup brown rice, raw
1/2 cup barley, raw
1/2 teaspoon oregano
dash of ground black pepper
1 (10-oz) pkg. frozen lima beans and corn
1-2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/2 cup fresh grated Parmesan cheese, if desired

In a large saucepan pour vegetable broth; stir in rice, barley, oregano and pepper. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until grains are tender. In another saucepan steam lima beans and corn; add celery, carrot and onion. Cook until crisp-tender, about 5-7 minutes. Spoon barley-rice mixture into a 2-quart casserole dish, pressing mixture evenly on bottom and up the sides of the dish (like a pie shell). Add vegetable, evenly distributed. Bake at 350 degrees, uncovered, for 15 minutes; or microwave on high for 7-8 minutes, covered. Sprinkle with grated cheese, if desired. Bake 3-5 minutes (or microwave 2-3 minutes) until cheese melts.

6 servings.


SPINACH STRAWBERRY SALAD

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

Ingredients:
8 ounces fresh spinach, stemmed
? cup fresh strawberries, hulled and sliced
1 tablespoons red onion, chopped
? cup radishes, sliced
1 tablespoon walnuts, toasted and chopped
? cup low-fat raspberry vinaigrette

Mix spinach, onion and radishes together. Top with strawberries and chopped walnuts. (Leave walnuts off for even lower fat salad.) Top with vinaigrette.

Makes 4 servings.

Nutritional Analysis:
Calories 59 (not including dressing)
Total fat 2.5g.
Saturated fat 0 g.
Sodium 49 mg.
Cholesterol 0 mg.

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Dinner for a Hot Summer Evening: Korean Mool Naeng Myun
? Dorine Houston, 2007, all rights reserved

~Submitted by Dorine Houston, Philadelphia, PA
Subscribe to The Global Epicure

When you have diabetes, you sometimes get the impression that you are doomed to bland, boring food for the rest of your life. Nothing could be further from the truth. It?s true that you may want to lose the sweet tooth and come to appreciate other tastes, but bland is not a requirement. Traditional Korean cuisine has a lot to recommend it for people with diabetes, especially the emphasis on fresh produce in hot weather. I learned how to make naeng myun many years ago from a Korean woman living in the US to take care of her daughter who was in a school for the musically gifted here. You will find this a delightfully refreshing and healthy dinner on a hot summer evening. The whole family will enjoy the pretty colors and the sparkling flavor combination. This is a good time to take the beef broth or beef and chicken broth out of the freezer that you made back in the winter to warm your house! 

6 cups/1500ml beef broth, divided use (you can keep some of it frozen)* 
6 cloves garlic, finely chopped 
8 oz./225g very lean beef brisket, cut into strips (or leftover roast beef 
6 oz./175g very thin buckwheat noodles, more or less according to your family?s appetites 
2 T./30ml dark sesame oil 
2 T./30ml nuoc mam or other fermented fish sauce 
2 T./30ml rice vinegar (more to taste) 
2 tsp./10ml mustard oil 
1 T./15ml soy sauce 

2-3 carrots, cut into very thin julienne strips about 2?/5cm long 
2-3 kirbies, unpeeled sliced into rounds about 1mm thick and then into matchsticks 
1/2 bunch watercress (or more to taste), well washed and tough stems removed 
Handful cilantro (coriander, Chinese parsley), well washed and tough stems removed 
4-6 scallions (green onions), white and green parts, sliced and tossed together 
2-3 hard boiled eggs, cut vertically onto 6 wedges each 
1-2 Korean or Asian pears, very thinly sliced, optional 
Red pepper paste to taste 

*According to some Koreans, the most traditional broth for mool naeng myun is 1/3 beef broth, 1/3 chicken broth and 1/3 brine from the kimchi jar. 

Bring 2 cups/500ml of the broth to a boil and add the garlic and beef; simmer 5 minutes or until the beef is done but not overcooked. Keep remaining broth chilled. Remove to a plate with a slotted spoon and chill. Drop buckwheat noodles into the boiling broth; cook 3 minutes. Remove from heat. Remove noodles to a bowl and toss with the sesame oil and 1 cup/250ml of the chilled broth. Set aside. 

Away from the heat, add remaining chilled (or even icy) broth to the hot broth and whisk in the nuoc mam, rice vinegar, mustard oil and soy sauce. Chill 30 minutes if needed, but if you are in a hurry, you can stir in some ice cubes. 

Divide the noodles among 4-6 very large soup bowls (Koreans use large round bowls the size of our serving bowls, like the ones the Chinese use for their noodle soups) and pour on the broth. Add ice cubes if you like. Stir to loosen noodles. 

Decorate the top of each bowl by arranging the remaining ingredients in wedges around the top. Put the green items, the watercress and the cilantro, opposite each other. Place the white (cucumber) opposite the orange (carrot) Place the scallion between the carrot and watercress and the egg opposite; save a wedge of space for the beef strips. Put about 1 T./15ml (or to taste) red pepper paste (or Sriracha sauce if that is easier to find) in the center of each bowl. 

Serve kimchi on the side. Set the table with soupspoons and chopsticks for each person. 

The quantities of watercress and cilantro on each bowl should be generous. This is meant to be a kind of salad green, not a mere garnish. 

The generous amount of raw vegetables topping this soup tastes delightful and refreshing in hot weather, is abundant in vitamins and minerals, and is very low in calories. 

If the weather has been very hot and especially if you have had to be outside, you may want to use more than the amount of cold broth indicated to replenish your body fluids and salts. Using kimchi brine would be very good for restoring your electrolyte balance.

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CHILI

~Submitted by Mary S., Nashville, TN

half a cup of chopped onions 
3 tablespoons margarine 
a couple squirts of bottled lemon juice 
half a pound of ground beef (approximate) 
1 can kidney beans, with juice 
1 can tomato soup 
1 teaspoon salt 
1 tablespoon flour 
1.5 tablespoons chili powder (or more if you like it hotter) 
2 tablespoons water 
half a cup of frozen corn (optional) 

Saute the onions in the margarine and lemon juice until soft. Add the ground beef and brown. Drain. Add the kidney beans (with their juice) and tomato soup, and set to simmer over medium heat. Make a paste of the salt, flour, chili powder, and water, and add to the chili. Simmer for 45 minutes, adding water as necessary to maintain the right consistency. Add corn a few minutes before serving. Serve with shredded cheddar cheese, sour cream, chopped onions, etc.



BEEF VEGETABLE STIR-FRY FOR TWO

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

Why take-out when you can create a colorful, flavorful stir-fry at home in just minutes?

1 cup uncooked instant white rice 
1 cup water 
1/4 lb. extra-lean ground beef 
1 small onion, sliced 
1 1/2 cups Green Giant Select? Frozen Broccoli Florets, thawed 
1/2 red bell pepper, cut into thin bite-sized strips 
2 tablespoons purchased stir-fry sauce 
2 tablespoons water 
1/2 teaspoon grated gingerroot

1. Cook rice in 1 cup water as directed on package. 

2. Meanwhile, in medium nonstick skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. 

3. Add all remaining ingredients; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Serve vegetable mixture over rice.

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JALAPENO POPPERS

These are a must-have for barbecues and potlucks in Texas. Seasoned bread crumbs are best to use. Don't forget the freezing procedure as this will keep the cheese from oozing out before poppers are fully browned. You can flash-freeze these (uncooked), then seal in a Ziploc freezer bag. Then take them out, and fry 'em up, for those times you need a quick appetizer. We use ranch dressing to dip these in for serving.

12 large jalapenos, seeded and cut in half 
2 cups Monterey Jack cheese shredded 
1 large egg 
2 tablespoons milk 
1 tablespoon flour 
1 teaspoon Parmesan - grated or Locatelli or Romano cheese 
salt and pepper 
1 1/2 cup bread crumbs - seasoned or unseasoned 
vegetable oil for deep frying 

Wash jalapenos, cut in half and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, parmesan, milk, salt and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumbs will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumbs will give your coating more of a firm consistency when fried.

VARIATIONS: Use jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.



GRILLED BRUSCHETTA CHICKEN

This is from Kraft and for my buddy Charlie in Mobile, AL.

Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided 
4 small boneless skinless chicken breast halves (1 lb.) 
1 medium tomato, finely chopped 
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170?F).

Serving Suggestion 
Serve with buttered egg noodles and grilled or steamed vegetables.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 200 Total fat 7g Saturated fat 2.5g Cholesterol 75mg Sodium 280mg Carbohydrate 3g Dietary fiber 1g Sugars 2g Protein 28g 
Vitamin A 10%DV Vitamin C 4%DV Calcium 10%DV Iron 6%DV 


APPLE COBBLER

Makes 10 servings

1 1/2 pounds (270 g) tart apples 
2 tablespoons (30 ml) fresh lemon juice 
1/2 teaspoon (2.5 ml) ground cinnamon 
refrigerated butter spray 
1 pie crust 
1 tablespoon (6 g) sugar 

Preheat oven to 350? F (180? C). Peel and core the apples. Slice thin lengthwise. Sprinkle with lemon juice and cinnamon. Roll out dough (recipe follows) into a large circle about 14 inches (35 cm) . Place into an 8 inch round oven proof baking dish that is at least 2 inch deep, allowing excess pastry to drape over the edge. Place the apples in the prepared dish, mounding slightly in the middle, Bring the pastry up and over the fruit. (It will not cover all of the apples.) Sprinkle with sugar. Bake for 45 minutes or until the crust is brown and the filling bubbling. 


TEXAS FIRECRACKER GRILLED SALMON

Serves: 4

Ingredients:

4 (4 to 6 oz) Alaska Salmon steaks or fillets, thawed if necessary
1/4 cup peanut oil
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 Tbsp green onions, chopped
1-1/2 tsp brown sugar
1 clove garlic, minced
3/4 tsp grated ginger
1/2 tsp red chili flakes (or more to taste)
1/2 tsp sesame oil
1/8 tsp salt

Method:

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Source: Food Services of America


CROCK POT MEXICAN SUPPER

Ingredients:
1 lb ground beef or turkey
Chili powder to taste
Garlic powder to taste
6 x corn or flour tortillas in pieces
1 can ranch-style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with juice
8 oz Velveeta cubed

Method:
In a skillet , brown the beef or turkey with chili and garlic powders to taste; drain.

Place the browned meat and the remaining ingredients, in the order given, into your crock pot. Cook 3 to 4 hours on LOW. Serve with salad.