A2ZRecipes.net

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

As you can imagine, the folks here in the Gulf states are making plans for what might be a very rough road ahead. Having the threat of a deadly hurricane is bad enough but, for many, the rains that accompany one could be devastating, even if we're lucky enough not to get a direct hit. Many areas have had enormous amounts of rain lately. There just isn't any room for more. I hope you will keep these folks in your thoughts and prayers.

My daughter and I have been making other plans lately, too. We are making sure our work and school schedules are clear for the long-awaited Great Northern Escape. That is the gathering of fellow A to Z Recipes readers in Frankenmuth, Michigan in October. We had hoped the air fares would go down (our gas prices have... slightly) but it seems the current prices are as low as they're going to get. So we're booking our flights. As is the custom in a2z, the group is sharing, and some of us will be pooling resources by sharing a room, car, etc. It is going to be so wonderful to meet many of you then but there is room for more. If you can see your way clear, we sure hope you will join us, even if only for lunch. Here is the link to read more about the gathering. Ya'll come now, ya hear?

Today's issue contains more than enough tasty recipes to please your family. We've also thrown in plenty to make you think and laugh. I hope you enjoy all we've put together for you. Let's give our generous contributors a big 'thanks!':

Luanne, FL
Treva, Knoxville, TN
Patricia, Charlevoix, MI
Lisa H., Belmont, NC
Johnny, LA
Charlie Jones, Mobile, AL
Carol, Tupper Lake, NY
Shirley, WA State
Jean, Syracuse, NY
Aafrin, Pune, India
Barbara, Chula Vista, CA
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Leasa, IA
Robyn, Auckland, New Zealand
Beverley, Montreal, Canada
Marilyn, Canton, OH

We'll see you here again on Wednesday, God and hurricane 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 for 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.

When you carry out acts of kindness you get a wonderful feeling inside. It is as though something inside your body responds and says, "Yes, this is how I ought to feel." 
- Harold Kushner

Never Had It So Good 

Shared by Luanne, FL

When I was a kid, adults used to bore me to tears with their tedious diatribes about how hard things were when they were growing up; what with walking twenty-five miles to school every morning .... uphill BOTH ways .. yadda, yadda, yadda 

And I remember promising myself that when I grew up, there was no way in hell I was going to lay a bunch of bull like that on kids about how hard I had it and how easy they've got it! 

But now that... 

I'm over the ripe old age of thirty, I can't help but look around and notice the youth of today. You've got it so easy! 

I mean, compared to my childhood, you live in a damn Utopia! 

And I hate to say it but you kids today you don't know how good you've got it! 

I mean, when I was a kid we didn't have The Internet. If we wanted to know something, we had to go to the damn library and look it up ourselves, in the card catalog! 

There was no email! ! We had to actually write somebody a letter ... with a pen! Then you had to walk all the way across the street and put it in the mailbox and it would take like a week to get there! 

There were no MP3s or Napsters! You wanted to steal music, you had to hitchhike to the damn record store and shoplift it yourself. 

Or you had to wait around all day to tape it off the radio and the DJ'd usually talk over the beginning and @#*% it all up! 

We didn't have fancy stuff like Call Waiting! If you were on the phone and somebody else called they got a busy signal, that's it! 

And we didn't have fancy Caller ID Boxes either! When the phone rang, you had no idea who it was! It could be your school, your mom, your boss, your bookie, your drug dealer, a collections agent, you just didn't know!!! You had to pick it up and take your chances, mister! 

We didn't have any fancy Sony Playstation video games with high-resolution 3-D graphics! We had the Atari 2600! With games like "Space Invaders" and "asteroids" and the graphics sucked ! 

Your guy was a little square! You actually had to use your imagination! And there were no multiple levels or screens, it was just one screen forever! 

And you could never win. The game just kept getting harder and harder and faster and faster until you died! . Just like LIFE. 

When you went to the movie theater there no such thing as stadium seating! All the seats were the same height! If a tall guy or some old broad with a hat sat in front of you and you couldn't see, you were just screwed. 

Sure, we had cable television, but back then that was only like 15 channels and there was no onscreen menu and no remote control! You had to use a little book called a TV Guide to find out what was on. 

You were screwed when it came to channel surfing! You had to get off your bum and walk over to the TV to change the channel and there was no Cartoon Network either! You could only get cartoons on Saturday Morning. Do you hear what I'm saying!?! We had to wait ALL WEEK for cartoons, you spoiled little fools! 

And we didn't have microwaves, if we wanted to heat something up, we had to use the stove or go build a frigging fire ... imagine that! 

If we wanted popcorn, we had to use that stupid JiffyPop thing and shake it over the stove forever like an idiot. 

That's exactly what I'm talking about! You kids today have got it too easy. You're spoiled. 

You guys wouldn't have lasted five minutes back in 1980! 

Regards, The over 30 Crowd

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!

Spice It Up

Shared by Treva, Knoxville, TN

Flavor doesn't necessarily have come from a lot of excess fat, salt, or sugar. The real secret can be summarized in one word: spice. Herbs and spices add flavor without adding a lot of calories or other unhealthy elements to your meals.

Here's how a few simple additions can make your food more delicious without making it less healthy.

Basil: In Mediterranean cuisine, this fragrant herb is common in pasta and tomato-based sauces and with fish. In Asia, it's a common part of stir-fried dishes. While dried herbs are fine in a pinch, basil is especially good when used fresh.

Dill: The fine, feathery leaves of the dill plant have a fresh, wonderful taste, especially when paired with fish, potatoes, eggs, and cheese.

Cumin: This intense, earthy-tasting spice is common in Indian, Vietnamese, and Mexican cuisine. Try it in chili and bean dishes, or toss it onto raw veggies or popcorn for an added kick.

Cayenne: This fiery red spice is the perfect match for fish, cheese, and eggs. It's made from the whole pepper, including the seeds and membranes, which impart the signature heat.

Cardamom: One of the most popular spices in the world, cardamom is used around the globe in both sweet and savory dishes. For an entirely new taste, try mixing a little bit into your ground coffee!

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
30th Sharon B. in Prescott, Ontario, Canada
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

Haven't you ever had the urge to loose control when ordering that burrito or burger and drink combo?

Shared by Patricia, Charlevoix, MI

1. Ask for last month's specials. 

2. Place your order in three different languages if you don't know any, make them up. 

3. When they repeat your order totally change it. Repeat as desired. 

4. Order a whopper from McDonalds, when they say they don't have whoppers insist that they do. If they still argue demand to see a manager then when you talk to them order a normal meal and say i don't know what's up with kids these days. 

5. Go to any burger joint and order Chinese. 

6. When ordering in the drive through, ask if its happy hour on draft beer. 

7. In summer turn stereo up full volume to Christmas music while ordering in drive through. 

8. Drive in the drive through, park, then go inside and order. 

9. Go through the drive through in reverse, again. 

10. Wait for the busiest time of day, after paying get out of car, get jack out of trunk and proceed to rotate tires. 

11. Check oil in drive through, possibly touch up the windscreen with some glass cleaner. 

12. Walk up to drive through window with hands in the air like your holding onto a steering wheel. 

13. Go through drive through and ask for directions to the place you're at. 

14. Go through drive through naked, excluding the rabbit slippers of course! 

15. Go inside and ask in a loud voice if they got rid of the Ebola problems they've been having.

16. Argue with your passenger (that's not there) and continue until you pay. 

17. When they ask if that will be all tell them to hold on, your dog won't make up his mind. 

18. After eating half your meal return it and say you got the wrong thing and ask for a refund. 

19. As you're pulling away and they say "Have a nice day!" (with that retarded smile) put the car in reverse and ask them what the hell that's supposed to mean. 

20. Order something from one fast food place then go to another drive through when they give you your food take one bite and say "No thank you this tastes better (pointing to bag from other place), may i have my money back." 

21. Play name that tune with person taking the order. 

22. Pretend your deaf and order in sign language. 

23. Go through Taco Bell order the 7 layer burrito. When they repeat your order ask if each layer of the burrito is sold separately. 

24. When they ask how you are today proceed by telling them about your diarrhea problems, most likely due to the burger you bought from them yesterday and the day before that. 

25. Go through a drive through after they tell you to pull to the window drive past it and go inside to get your order.



(SOME OF) THE BEST OF GEORGE CARLIN
Family Friendly Version

Shared by Lisa H., Belmont, NC

Swimming is not a sport. Swimming is a way to keep from drowning.

If the Cincinnati Reds were really the first major league baseball team, who did they play?

Honesty may be the best policy, but apparently, by elimination, dishonesty is the second-best policy.

If it's true that our species is alone in the universe, then I'd have to say that the universe aimed rather low and settled for very little.

"I am" is the shortest sentence is the English language. Could "I do" be the longest sentence?

As soon as someone is identified as an unsung hero, he no longer is.

I put a dollar in a change machine. Nothing happened.

Don Ho can do autographs 3.4 times faster than Efram Zimbalist, Jr.

George Washington's brother was the Uncle of Our Country.

I have a problem with people who say, "Can I ask you a question?" Didn't really give me a choice there, did ya, buddy?

All property is theft. No one can actually "own" anything because when you die, it all stays here.

Boxing is a more sophisticated form of hockey.

Cloud Nine gets all the publicity, but Cloud Eight actually is cheaper, less crowded, and has a better view.

I'm always relieved when someone is delivering a eulogy and I realize I'm listening to it.

"Meow" means "Woof" in cat.

So far, this is the oldest I've been.

I have as much authority as the Pope. I just don't have as many people who believe it.

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!

AUTHENTIC TEXAS CHILI

~Submitted by Johnny, LA

2 oz (55 g) dried whole chiles such as pasilla, guajillo, or New Mexico chiles 
2 tsp (10 ml) cumin seed, toasted in a dry skillet and ground 
Salt and freshly ground pepper to taste 
1/4 cup (60 ml) lard or vegetable oil 
2 lbs (900 g) beef chuck, trimmed of excess fat and cut into 3/4-inch (2 cm) cubes 
1 onion, finely chopped 
2-4 cloves garlic, finely chopped 
2 cups (500 ml) beef stock 
2 cups (500 ml) water 
2 Tbs (30 ml) masa harina* 
1 Tbs (15 ml) brown sugar 
1 Tbs (15 ml) white vinegar 
Sour cream for garnish (optional) 

* Available in the flour section of most supermarkets and Hispanic grocery stores 

Toast the chiles in a dry skillet over moderate heat just until they change color and become fragrant. Place in a bowl, cover with hot water, and soak for 30 minutes. Drain the chiles and remove the stems and seeds. Place in an electric blender with the cumin, salt, and pepper and puree to make a thick paste, adding a little of the soaking liquid or water if necessary. Set the chile paste aside. 

Heat the lard in a large pot over high heat and brown the beef in batches, transferring it to a plate as it is done. When all the beef has been browned, reduce the heat and saute the onion and garlic to the same pot until lightly browned, about 5 minutes. Add the reserved beef, beef stock, water, masa harina, and the reserved chili paste, stirring to combine. Bring to a boil, reduce the heat to the lowest setting and simmer uncovered for 2 hours, stirring occasionally. Stir in the brown sugar and vinegar. At this point there should be about 2 cups of liquid. Let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining liquid. The sauce should be thick and barely fluid, and it may be adjusted with a little more masa harina if it is too thin, and with a little water or beef stock if you think it is too thick. Adjust the seasoning with cumin, salt, pepper, brown sugar, or vinegar as needed. Reheat before serving, topped with a dollop of sour cream if desired.

Serves 4 to 6.

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

CROCKPOT SPAGHETTI SAUCE

~Submitted by Charlie Jones, Mobile, AL

1 pound ground beef 
Chopped onion -- to taste 
2 (1 lb.) cans tomatoes -- cut up 
1 (8 oz.) can tomato sauce 
1 (12 oz.) can tomato paste 
1 cup beef broth (bouillon) 
2 tablespoons parsley 
1 tablespoon brown sugar 
1 teaspoon dried oregano leaves 
1 teaspoon dried basil leaves 
1 teaspoon salt 
1/4 teaspoon pepper 

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.


MOMMY'S LEMON CAKE

~Submitted by Carol, Tupper Lake, NY

1 pkg yellow cake mix
3 - 5/8 oz pks instant lemon pudding (dry)
4 eggs
3/4 c. water
1/2 c. salad oil

Beat eggs 5 mins. Add the rest of the ingredients. Pour into ungreased 10 tube pan. Bake at 350° for 50 minutes. Remove from pan while hot. Prick with tines of a fork on top. Spread glaze on top and sides. 

Glaze:
2 c. confectioner's sugar
1/3 cup lemon juice


SEVERAL LAYER HOT DISH DINNER

~Submitted by Shirley, WA State

1 c. uncooked rice
1 can whole kernel corn, drained
1 tsp. salt
1/4 tsp pepper
2 c. tomato juice
1 large onion, chopped
1 red pepper , chopped
1 1/2 pounds lean ground beef uncooked
salt and pepper to your taste, again
2 more cups of tomato juice
strips of bacon for top

In a 3quart casserole layer as given. 4cups of tomato juice is called for and you do 2 c. at a time and continue filling each layer. Top with bacon layer. Bake at 350°F. for 90 minutes covered with foil lid and 30 more minutes uncovered.

Source: Cooking with Elsa.


TROPICAL PUMPKIN PIE

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

Makes: 8 servings (1 slice pie and a serving of Reddi-whip each)

Ingredients 
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 eggs
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 cup shredded coconut
1 unbaked pastry shell (9 inch)
1 can (8 ounces) crushed pineapple, un drained
1 teaspoon cornstarch
1/2 cup shredded coconut, toasted
Reddi-whip® Original Whipped Light Cream

Directions
Preheat oven to 425°F. Combine sugar, cinnamon, ginger and salt in small bowl. Beat eggs in large bowl with wire whisk. Stir in pumpkin and sugar mixture. Gradually stir in milk until blended. Stir in coconut. Pour into pastry shell. 

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 45 minutes, or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. 

Meanwhile, combine pineapple and cornstarch in small microwave able bowl or measuring cup until well blended. Microwave on High 1 minute, or until thickened and bubbly, stirring after 30 seconds. Cover; refrigerate while pie is cooling. Spoon evenly onto center of cooled pie, leaving some pumpkin around edge visible. Sprinkle with toasted coconut. Serve immediately or refrigerate until ready to serve. 

Cut pie into 8 slices. Top each slice with a serving of Reddi-whip, just before serving. 


BAKED ASPARAGUS TOAST WITH ZESTY CHEESE SAUCE

~Submitted by Treva, Knoxville, TN

This amazing high-piled open-face sandwich really has it all -- except meat. 

Servings: 4

Ingredients:

2 tablespoons butter 
2 tablespoons flour 
1 cup milk 
1 cup (4 ounces) finely shredded cheddar cheese 
1/2 teaspoon dry mustard 
Salt to taste 
1/8 teaspoon cayenne, or to taste 
4 slices whole-wheat bread or 2 whole-wheat English muffins, halved 
Mustard for spreading 
12 asparagus spears (16 or 20 if the asparagus is very thin) 
1 tablespoon butter 
1 tablespoon olive oil 
3 cups (15 ounces) sliced cremini mushrooms 
4 (1/2-inch-thick) tomato slices 
Dash sweet paprika, preferably Hungarian 

Directions:

To begin: Preheat the oven to 350 degrees F. Lightly coat an 8-by-10-inch baking pan with cooking spray.

To make the sauce: Melt the butter in a medium nonstick saucepan over medium heat. Add the flour and stir constantly until the mixture is smooth and bubbly. Gradually add the milk, whisking constantly until the sauce is smooth and thickened, about 3 minutes. Reduce the heat to low; add the remaining sauce ingredients (through cayenne pepper). Stir constantly until the cheese is melted. Remove from the heat. Taste and adjust the seasoning. Cover and set aside.

Arrange the bread or English muffin halves in a single layer in the baking pan. Toast in the oven for about 2 minutes, or until the top surfaces are lightly browned. Lightly spread each with mustard.

To make the filling: Steam the asparagus over boiling water in a covered pot for about 4 minutes, or until crisp-tender. Drain well.

Melt the butter with the oil in a medium nonstick skillet over medium-high heat; add the mushrooms. Cook, stirring occasionally, until tender, about 5 minutes.

Top each bread slice or muffin half with a tomato slice. Add a layer of mushrooms and asparagus spears to each. Pour the cheese sauce over the sandwiches; sprinkle with paprika. Bake the sandwiches for about 8 minutes, or until the cheese sauce is bubbly.

Source: Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps and Rolls by Paulette Mitchell


TURKEY SALAD IN MANGO CHUTNEY MAYONNAISE

~Submitted by Aafrin, Pune, India

The Mayonnaise 

1/3 cup plus 1 tablespoon mayonnaise 
3 tablespoons chopped mango chutney 
2 tablespoons fresh lemon juice 
1 teaspoon snipped fresh chives 

The Salad 

3 cups bite-sized or thinly sliced cooked turkey or chicken 
3 tablespoons raisins or currants 
1 cup red or green seedless grapes, cut in half 
1 tablespoon butter 
1/3 cup slivered almonds 
Assorted greens (watercress, red leaf lettuce, etc.) 
1 ripe avocado, peeled and thinly sliced (optional) 

Prepare the mayonnaise: In a small bowl, mix the mayonnaise, chutney, lemon juice, and chives. 

Prepare the salad: In a large bowl, mix the turkey, currants, and grapes. Gently fold in the mayonnaise. In a small skillet over moderate heat, melt the butter. Saut? the almonds until lightly golden, about 4 minutes, stirring often so they don't burn, and drain on paper towels. Toss the almonds into the turkey salad. Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it. 

Yield: 4 servings 

Source: Leftovers by Kathy Gunst (Harper Collins)


MRS. FIELDS' MARBLES

~Submitted by Barbara, Chula Vista, CA

Yield: 30 servings 

2 c All purpose flour 
1/2 ts Baking powder 
1/4 ts Salt 
1/2 c Light brown sugar 
1/2 c White sugar 
1/2 c Salted butter; softened Egg 
1/2 c Sour cream 
1 ts Vanilla 
1 c Chocolate chips 

Preheat oven 300. In med bowl, combine flour, baking powder, and salt with wire whisk. Set aside. Combine sugars in a lg bowl using an electric mixer set at med speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla, and beat at med speed until light and fluffy. Scrape bowl. Add flour mixture and blend at low speed until just combined. Do not overmix. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. OR, microwave, stirring every 20 sec until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough. Drop by rounded T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown. Quickly transfer cookie to a cool surface.


HONEY-GINGER GRILLED SALMON

~Submitted by Mary S., Nashville, TN

Honey and ginger provide a sweet and spicy flavor combination for salmon. The marinade is just as delicious on boneless skinless chicken breast halves. 

1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Garlic Powder
1 green onion, chopped
1 1/2 pounds salmon fillet

1. Mix all ingredients, except salmon, in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. 
2. Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.

Makes 4 servings.


OOEY-GOOEY COOKIES

~Submitted by Luanne, FL

Ingredients 
8 oz cream cheese, softened
? cup butter
1 egg
? tsp vanilla
1 pkg. yellow or chocolate cake mix

Directions 
Cream the butter and cream cheese together

Add the egg, vanilla and cake mix and blend until smooth

Scoop out dough into 1" balls on a cookie sheet and place into refrigerator for 15 minutes

Roll balls into powdered sugar and return to refrigerator for another 15 minutes

Preheat oven to 350 degrees and bake cookies for about 11-12 minutes (do not let them get brown)

Cook until they slightly crackle or if they start to puff up in about 10 minutes remove from oven or they will cook too long and be flat


CRAB CAKES

~Submitted by Treva, Knoxville, TN

Prep: 10 min; Chill: 1 & 1/2 hr; Cook: 5 min 

1 lb crabmeat, cooked, cartilage removed and flaked (2 & 1/2 to 3 cups)
1 & 1/2 cups soft white bread crumbs (without crusts)
2 tablespoons margarine or butter, melted
1 teaspoon ground mustard (dry) 
1/2 teaspoon salt 
1/8 teaspoon pepper 
2 large egg yolks, beaten
Vegetable oil 

1. Mix all ingredients except oil. Shape mixture into 4 patties, each about 3 & 1/2 inches in diameter. Cover and refrigerate about 1 & 1/2 hours or until firm 

2. Heat oil (1 inch) in deep fryer or 10-inch skillet to 375 degrees. Fry patties in oil 4 to 5 minutes, turning once, until golden brown on both sides. Drain on paper towels 

Makes 4 servings 

1 Serving: Calories 465 (Calories from Fat 235); Fat 26g (Saturated 5g); Cholesterol 220g; Sodium 1000mg; Carbohydrate 30g (Dietary Fiber 1g Protein 29g 

Lighter Crab Cakes:
For 7 grams of fat and 290 calories per serving, decrease margarine to 1 tablespoon and substitute 1/4 cup fat- free cholesterol-free egg product for the 2 egg yolks. Omit vegetable oil. Spray 10-inch skillet with nonstick cooking spray and heat over medium-high heat. Pan-fry crab cakes about 5 minutes, turning once, until light brown on both sides 


GARLIC HERB POTATOES

~Submitted by Larry Holmes, Toronto, Canada

4 tablespoons butter
4 tablespoons olive oil
2 garlic cloves, chopped
4 large potatoes, peeled and sliced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint leaves, chopped

In a heavy skillet, heat butter and oil over medium heat. Add garlic. Saute for 2 minutes, until golden. Remove garlic and discard.

Place potatoes in skillet. Cook, stirring occasionally, for 8 to 10 minutes, until potatoes are tender and golden brown. Season with salt and pepper. 

Remove potatoes from skillet and place in a serving dish. Sprinkle with paprika and parsley.

Serve hot.

Makes 4 servings.

Per serving: Calories 250; Protein 1 g; Carbohydrates 6 g; Fat 25 g ; Cholesterol 31 mg; Sodium 745 mg.


ZUCCHINI WITH THYME AND WHITE WINE

~Submitted by Leasa, IA

This time of year, seems like the zucchini is in overabundance! I know mom has tons, so I sent her this recipe and she rated it a definite 5 star keeper!

"This healthy dish is very simple to make and goes well with chicken"

1 1/2 lbs fresh zucchini, sliced into bite size pieces
2 cloves garlic, minced (we use jarred)
1/3 C extra virgin olive oil (EVOO)
1 large onion, diced
2 T fresh parsley, minced
1 t dried thyme
1/2 C dry white wine
salt and pepper to taste

Saute zucchini, garlic and onion in oil in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine, salt and pepper. Simmer over very low heat covered for about 20 mins.

(Mom tossed in a small yellow squash too)

Source: Recipe4Living


GOOSEBERRIES WITH SABLE BISCUITS AND HONEY CREAM

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

250g plain flour
50g ground almonds
75g caster sugar
pinch salt
180g butter, cubed
1 egg
1 egg yolk
1 cup cream
2 tablespoons runny honey
8 ripe gooseberries per person
icing sugar 

In the bowl of a food processor put the flour, almonds, sugar and salt and whiz for a few seconds to combine. 

Add the butter and after 5 seconds add the egg and yolk.

Stop the machine as soon as the mix starts to hold together. 

Form the dough into a cylinder, wrap in plastic wrap and refrigerate for 1 hour. 

Preheat the oven to 180?C, remove the dough from the fridge, line a tray with baking paper.

Remove the plastic wrap and cut slices into circles about 5mm thick.

Place on baking tray allowing some room for spreading.

Bake for 10 minutes or until starting to colour, cool a little then transfer to a rack. 

Whip the cream and fold in the honey.

To serve, layer a biscuit with cream then berries and repeat, dusting with icing sugar to finish.


PIRATES' PORK CHOPS

~Submitted by Beverley, Montreal, Canada

"Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice. A favorite growing up!"

INGREDIENTS
1 tablespoon vegetable oil 
4 (3/4 inch) thick pork chops 
1 (15 ounce) can pineapple chunks with juice 
1/4 cup golden syrup 
1/4 cup ketchup 
1/2 teaspoon curry powder 
1/4 teaspoon ground ginger 
1/2 teaspoon salt 
1/8 teaspoon ground black pepper 
3 tablespoons raisins 

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender. 

When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.

Source: AllRecipes


BEST BROCCOLI CASSEROLE

~Submitted by Treva, Knoxville, TN

2 cups chopped broccoli 
1/2 cup chopped onion 
1/2 cup chopped green pepper 
1 cup to 2 cups (4 to 8 ounces) shredded sharp cheddar cheese 

Sauce: 
1 & 1/2 cups milk 
3/4 cup self-rising flour or baking mix (such as Bisquick) 
3 whole eggs 
1 teaspoon salt 
1/4 teaspoon black pepper 

Blanch broccoli in boiling water for 5 minutes, then cool quickly in cold water. Drain. Preheat oven to 400 degrees. Spray a baking dish (about 10 by 10 inches) with cooking-oil spray. 

Spread broccoli in bottom of dish. Spread onion and green pepper over the broccoli, then sprinkle the cheddar evenly over dish. 

For the Sauce, place milk, flour, eggs, salt and pepper in a medium bowl, and whisk together until blended. Pour sauce mixture over the vegetables and cheese in the baking dish. 

Bake 35 to 40 minutes until well browned.


STRAWBERRY CREAM PUFF RING

~Submitted by Marilyn, Canton, OH

PUFF 
6 Tbsp. butter 
3/4 cup water 
3/4 cup all-purpose flour 
1/4 teaspoon salt 
3 eggs 

Heat oven to 400 degrees F. Grease cookie sheet; set aside. In medium saucepan, combine margarine and water; bring to a boil over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves sides of pan in smooth ball. 

Remove from heat. Add eggs one at a time, beating vigorously after each, until mixture is smooth and glossy. Form ring by placing 8 to 10 spoonfuls of batter, sides touching on prepared cookie sheet to form an 8-inch circle. Bake at 400 degrees F. for 40 to 50 minutes or until golden brown. Remove from oven; prick puff with sharp knife. Cool. 

FILLING 
3 1/8-oz pkg. vanilla pudding and pie filling mix (not instant) 
1 1/2 cups milk 
1 cup frozen whipped topping, thawed 
1 pint fresh strawberries, sliced 

In medium saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover; cool 1 hour. Fold whipped cream into cooled pudding. 

To assemble, place puff on serving plate; slice in half horizontally. Spoon pudding mixture into bottom half of puff. Top with strawberries. Replace top of puff. 

GLAZE 
2 ounces semi-sweet chocolate 
2 Tbsp. butter 
2/3 cup powdered sugar 
2 Tbsp. milk 

In small saucepan, combine chocolate and butter; cook over medium heat until melted. Stir in powdered sugar and milk; blend until smooth. Drizzle over puff. Refrigerate leftovers. 

Yield - 8 to 10 servings.

Note: I have also made this with fresh raspberries.


TWICE-BAKED SPINACH POTATOES

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

You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Sliced green onions (optional)

Preheat oven to 400°. 

Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired. 

Yield: 6 servings (serving size: 1 potato half)

CALORIES 349 (26% from fat); FAT 10g (satfat 5.8g, monofat 1.8g, polyfat 0.4g); PROTEIN 17.5g; CARBOHYDRATE 49g; FIBER 4.7g; CHOLESTEROL 34mg; IRON 3.5mg; SODIUM 501mg; CALCIUM 414mg


CHERRY OATMEAL MUFFINS

~Submitted by Mary S., Nashville, TN 

1 cup old-fashioned or quick-cooking oats -- uncooked 
1 cup all-purpose flour 
1/2 cup firmly packed brown sugar 
1 1/2 teaspoons baking powder 
1/4 teaspoon ground nutmeg 
3/4 cup buttermilk 
1 egg -- slightly beaten 
1/4 cup vegetable oil 
1 teaspoon almond extract 
1 cup frozen tart cherries -- coarsely chopped 

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter). Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a preheated 400? oven 15 to 20 minutes.

Yield: 12 muffins

NOTE: 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1 cup frozen tart cherries.


BOW TIES WITH HERB SAUCE AND OLIVES

~Shared by Larry Holmes, Toronto, Canada

2 cups fresh basil, firmly packed
2 cups fresh parsley, firmly packed
4 garlic cloves
1 cup Parmesan cheese, freshly grated
1 cup pitted black olives, coarsely chopped
4 ounces smoked salmon, diced
1 tablespoon lemon juice
salt and pepper
pinch nutmeg
1 pound bow tie pasta, cooked and drained

In food processor, combine basil, parsley, garlic and Parmesan cheese. In a steady stream, add oil to food processor, blending until mixture thickens. Stir in olive, smoked salmon and lemon juice. Season to taste with salt and pepper.

Heat mixture gently over low heat for 4 to 5 minutes to blend flavors.

Add pasta to saucepan, tossing to coat with sauce.

Serve with toasted bread rounds or bread sticks

Makes 6 servings

Per serving: Calories 680; Protein 19 g; Carbohydrates 48 g; Fat 48 g; Cholesterol 18 mg; Sodium 968 mg


RICE O'BRIEN

~Submitted by Treva, Knoxville, TN

2 & 1/2 tablespoons green onions, sliced
2 & 1/2 tablespoons green pepper, diced
4 teaspoons butter or margarine
1 cup cooked rice
1 tablespoon pimientos, diced
2 & 1/2 tablespoons pitted ripe olives, sliced, optional

Saut? onions and pepper in butter until tender crisp. Stir in rice, pimientos and olives. Season to taste. Heat thoroughly. Toss lightly with a fork.


CRAWFISH DIP

~Submitted by Johnny, LA

1 bunch green onions, chopped
2 (8-oz.) blocks cream cheese
Tony Chachere’s Original Seasoning, to taste 
1 stick butter
1 large onion, chopped
1 bell pepper, chopped
1 lb. crawfish tails
1 (10.5-oz.) jar Louisiana brand r?moulade sauce

1. Combine chopped green onions with cream cheese and Tony Chachere’s Original Seasoning to taste. Place in a small mold that has been sprayed with nonstick vegetable spray and refrigerate overnight. (Any small glass baking dish works well as a mold).

2. Melt butter and saut? onions and bell pepper until tender. 

3. Add crawfish tails and cook for about 5 minutes. Add Tony Chachere’s Original Seasoning to taste. Let cool and refrigerate overnight.

4. When ready to serve, flip cream cheese mixture onto serving tray and top with crawfish mixture, then top with r?moulade sauce. 

5. Serve with crackers or Wheat Thins.

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

BLUEBERRIES WITH LEMON CREAM

~Submitted by Treva, Knoxville, TN

Makes 4 servings, 1/2 cup each

4 ounces reduced-fat cream cheese (Neufchatel)
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh blueberries

1. Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.

2. Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

Tips: 
Cover and refrigerate for up to 8 hours.

Nutrition Information: 
Per serving: 156 calories; 7 g fat (4 g sat, 0 g mono); 22 mg cholesterol; 19 g carbohydrate; 6 g protein; 2 g fiber; 151 mg sodium.
Serving Exchanges: 1 fruit, 1 fat (saturated)


CHINESE SESAME NOODLES

~Submitted by Maggie, TX 

1 tablespoon peanut butter 
2 tablespoons lite soy sauce 
1 teaspoon sesame oil 
3 garlic cloves, minced 
1 teaspoon grated ginger 
2 cups cooked thin spaghetti noodles 
1/2 cup thinly sliced red pepper 
1/2 cup thinly sliced carrots 
1/4 cup minced scallions 
1/4 cup bean sprouts 
Red pepper flakes 

In a small saucepan, combine the peanut butter, soy sauce, sesame oil, garlic, and ginger. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Combine the remaining ingredients and pour the hot peanut sesame dressing over the pasta vegetable mixture. Serve immediately, or chill and serve cold. 

Yield: 6 servings

Nutrition Information Per Serving (1 cup): Calories: 102, Fat: 2 g, Cholesterol: 0 mg, Sodium: 219 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 3 g Diabetic Exchanges: 1 Starch, 1/2 Fat

Source: "200 Healthy Recipes in 30 minutes or Less!" by Robyn Webb 


SPANISH RICE

~Submitted by Treva, Knoxville, TN

Prep: 15 min; Cook: 35 min 

2 tablespoons vegetable oil 
1 cup uncooked regular long grain rice 
1 medium onion, chopped (1/2 cup) 
2 & 1/2 cups water 
1 & 1/2 teaspoon salt 
3/4 teaspoon chili powder 
1/8 teaspoon garlic powder 
1 small green bell pepper, chopped (1/2 cup) 
1 can (8 ounces) tomato sauce 

1. Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender 

2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender 

Makes 6 servings, about 2/3 cup each 

1 Serving: Calories 180 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 770mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 3g 

VARIATION: Spanish Rice With Beef 
Stir in 1 pound cooked ground beef with the remaining ingredients in step 2.

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

LEMON BARBECUED CHICKEN 

~Submitted by Mary S., Nashville, TN

Yield: 6 servings 
Serving size: 1 breast half or 1 leg and 1 thigh 

INGREDIENTS 

- 2 teaspoons Worcestershire sauce 
- 1 teaspoon grated lemon zest 
- 1 teaspoon salt 
- 1/2 teaspoon dry mustard 
- 1/2 teaspoon dried oregano 
- 1/2 cup fresh lemon juice 
- 1/2 cup olive, canola, or corn oil 
- 1 green onion with green top, chopped 
- 6 chicken breast halves, or 6 legs and 6 thighs (2-1/2 to 3 pounds) 

DIRECTIONS 

Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions. 

Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours. 

Prepare a charcoal grill. 

Remove the chicken from the marinade and place skin side down on the grill. Set 3 to 6 inches from charcoal that has reached the light gray ash stage. Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes. 

Nutritional Information Per Serving: Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 27 g Diabetic Exchanges: 4 Lean Meat 

Source: "The New Family Cookbook for People With Diabetes"


GINGERBREAD COOKIES

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

These yummy tasting cookies are very easy to prepare. We've omitted the icing to further reduce calories, however, you may decorate as desired.

2 cups (500 ml) all-purpose flour 
2 tsp. (10 ml) ginger 
1 1/2 tsp. (7 ml) cinnamon 
1/2 tsp. (2 ml) cloves 
1/4 tsp. (1 ml) baking soda 
1/4 tsp. (1 ml) salt 
2/3 cup (150 ml) shortening 
2 eggs 
2 tbs. (25 ml) molasses 
2 tbs. (25 ml) milk 
2/3 cup (150 ml) Splenda Granular

1. Mix together flour, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in Splenda. Gradually add flour mixture until blended. ( If necessary, blend in additional 1/4 cup (50 ml) flour by hand to form stiff dough). Refrigerate several hours or overnight.

2. Divide dough in half. Between sheets of wax paper, roll out each half to 1/8 inch (1 cm) thickness. Remove top sheet and cut dough with gingerbread man cutter. Place on lightly greased cookie sheets. Reserve dough scraps for re rolling. Using metal skewer, 'draw' design in cookies, as desired. Bake at 350°F for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in airtight container in refrigerator.

Makes about 20 (5 inch) gingerbread cookies.
12.1 G carbohydrate.20 G protein 7.3 G fat 123 calories (per cookie)


TERIYAKI TOFU KABOBS 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings (2 skewers per serving)

INGREDIENTS 

- 8 bamboo skewers 
- 3/4 pound extra firm tofu, drained and cut into 32 cubes 
- 1 red pepper, cut into 16 squares 
- 1 cup canned pineapple chunks, reserve 1/2 cup juice 
- 1 tablespoon lite soy sauce 
- 1 clove garlic, minced 
- 2 teaspoon minced ginger 

DIRECTIONS 

Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers. 

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes. 

Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers. 

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice. 

Nutritional Information Per Serving (2 kabobs): Calories: 107, Fat: 2 g, Cholesterol: 0 mg, Sodium: 147 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 14 g, Protein: 7 g Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat 

Source: "The Diabetes Food and Nutrition Bible"

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

CHEESY TEXAS TOAST FOR TWO

~Submitted by Treva, Knoxville, TN

Serves 2

2 Tbsp. butter, softened
4 slices French bread (1-inch thick)
1/4 to 1/2 t. garlic powder
1 c. (4 oz.) shredded mozzarella cheese
Chopped green onions or parsley, optional

Spread butter over bread. Sprinkle with garlic powder and cheese.

Place on ungreased baking sheet. Bake at 400 degrees for 5 to 7 minutes or until cheese is melted. Sprinkle with onions or parsley, if desired. Serve warm.

Wonderful with any pasta dish. 


BUTTERNUT SQUASH BONANZA

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

1/2 small butternut squash, cut in half
1 tablespoon water
2 tablespoons apple juice, from frozen concentrate, thawed in microwave
dash cinnamon

Pour water onto a microwave safe plate. Place squash, cut side down on plate. 

Microwave on high for 10 minutes, or until squash is completely soft. 

Turn over with fork and mash pulp. Pour apple juice concentrate over pulp and dust with cinnamon. 

Return to microwave for 1 minute. Serve. 

Servings: 1


LASAGNA ROLL-UPS

~Submitted by Mary S., Nashville, TN

2 Lasagna noodles
1 1/2 cups Spaghetti Sauce
3/8 cup Mozzarella Cheese -- shredded
1 tablespoon Parmesan Cheese -- freshly grated

Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of small greased baking dish, spread about 1/4 of sauce. Spread about 1/4 sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 degree F oven for 30 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5 - 6 minutes or until cheese melts and top is lightly browned.

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

PARMESAN CRUSTED CHICKEN

Serving: 4

4 chicken breast fillets
2 egg whites, lightly beaten
2 cups finely grated Parmesan cheese
Cracked black pepper

Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad. Note: You must use good quality Parmesan for a crunchy crust.

Source: The Instant Cook by Donna Hay


GREENS WITH PORK HOCKS

2 smoked pork hocks
6 cups water
3 lbs. collard greens
1 tsp. salt
Pinch of sugar
8 small white potatoes, peeled

Place pork hocks in 6 quart saucepot. Add 6 cups water or enough to cover Cover pot. Bring to a boil; reduce to low heat. Simmer 1 1/2 hours. 

Break off stems of collard greens. Wash leaves thoroughly. Slice large leaves into bite size pieces by rolling several leaves together and slicing in 1/4 inch strips (if greens are bitter, place 6 cups water in separate saucepot; bring to a boil. Add greens and boil 5 minutes; drain.)

Add parboiled or fresh greens, salt, sugar, and potatoes to pork hocks. Cook 25 to 30 minutes or until done. 

TO SERVE:
Cut pork into 1 inch pieces. Combine pork pieces with greens and top with potatoes. 

Makes 10 to 12 servings. 


PASTA CARBONARA SALAD 

24 ounces shell pasta, uncooked 
1 tablespoon oil 
1 tablespoon salt 
2 cups parmesan cheese 
1 2/3 cups mayonnaise or Miracle Whip 
4 tablespoons milk 
1/2 teaspoon garlic powder 
1/2 teaspoon ground black pepper 
1 (15 ounce) can peas, drained (or 4 chopped hardboiled eggs) 
6 pieces bacon (crumbled) 

Cook pasta according to package directions with the oil and salt added to the cooking water; drain. Rinse with cold water to cool quickly. (I rinsed twice and returned to cooled pasta pot.) 

In a large bowl combine cheese, mayonnaise, milk, garlic powder and pepper. Stir mixture into pot. (I transferred some of the pasta back to the bowl to mix, making sure I had soaked up all of the mixture.) 

Add crumbled bacon and drained peas. Refrigerate. 

Servings: 12

Source: Adapted from a Skinner Pasta package recipe.


POTATO AND CARAMELIZED ONION CASSEROLE

3/4 cup butter, divided
1/4 cup olive oil
5 lbs. sweet onions, diced
1 T. sugar
4 lbs. baking potatoes, peeled and cubed
4 cups chicken broth
1 cup fat free half and half
1 cup light sour cream
4 large eggs, lightly beaten
1/2 t. salt

Melt 1/4 cup butter in a large skillet over medium heat. Add olive oil, onions and sugar. Cook, stirring often, 45 to 50 minutes or until onions are caramel colored (a deep golden brown). Remove from heat and set aside. Bring potatoes and chicken broth to a boil in a Dutch oven; cook 20 minutes or until tender. Drain. Add remaining 1/2 cup butter to potatoes; mash with a potato masher until smooth. Whisk together half and half and next 3 ingredients; add to potato mixture. Stir until blended. Spoon half of potato mixture into a lightly greased 13 x 9" baking dish. Spoon caramelized onions evenly over potatoes in dish. Spoon remaining potatoes evenly over onions. Cover and chill up to 2 days if desired. Remove casserole from refrigerator and let stand 30 minutes before baking. Bake casserole, uncovered for 30 to 35 minutes or until golden. If casserole was chilled, bake about 15 minutes more. Serves 10 to 12

Source: Christmas at Home - Time-Life Magazines


CINNAMON BUBBLE BREAD

Yield: 12 servings

2 loaves frozen bread dough (I use Rhodes)
1 cup sugar 
2 tablespoon cinnamon 
1/2 cup melted margarine (I use butter)
1/2 cup nuts (optional)

Knead thawed loaves about 5 minutes till smooth. Make 24 balls. Mix cinnamon and sugar. Roll balls in melted butter and then roll in cinnamon and sugar mixture. Put in greased pan. Drizzle on excess butter and sprinkle with leftover cinnamon mixture and throw on nuts if used. Let rise. Bake 30 - 35 minutes at 350 degrees Fahrenheit.