A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I hope this finds you and yours well. We are feeling very blessed here in Texas for the path taken by Hurricane Dean. We were spared its wrath and pray for those profoundly affected.

Please remember that the current Monthly Theme of Bountiful Breakfasts will close next week. We already have some really tasty recipes but still have room for more. Also, we can use more recipes and other interesting items for the regular issues. If you haven't seen a recipe of yours posted lately, it is because I am fresh out of them. Now is an excellent time to join in the fun of sharing by sending in some goodies. You can visit the Monthly Theme - Recipe Submissions section for the handy link to use for sending in your items. Thanks!

The recipes in today's issue are absolutely all keepers, friends. And we have the following folks to thank for everything you see here today:

Luanne, FL
Marilyn, Canton, OH
Lisa H., Belmont, NC
Treva, Knoxville, TN
Mary H., Montreal, Canada
Dorine Houston, Philadelphia, PA
Linda H. , Rosharon, TX
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Aafrin, Pune, India
Shirley, WA State
Millie T., N. Syracuse, NY
Beverley, Montreal, Canada
Mary S., Nashville, TN
Leasa, IA
Robyn, Auckland, New Zealand
Johnny, LA
Bill Anatooskin, Burnaby, B. C., Canada
Barbara, Chula Vista, CA
Joan, Savona, B.C., Canada

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

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

The pessimist may be right in the long run, but the optimist has a better time during the trip.

Shared by Luanne, FL

Recipe For Friendship

Fold two hands together
And express a dash of sorrow
Marinate it overnight
And work on it tomorrow

Chop one grudge in tiny pieces
Add several cups of love
Dredge with a large sized smile
Mix with the ingredients above

Dissolve the hate within you
By doing a good deed
Cut in and help your friend
If he should be in need

Stir in laughter, love, and kindness
From the heart it has to come
Toss with genuine forgiveness
And give your neighbor some

The amount of people served
Will depend on you
It can serve the whole wide world
If you really want it to 

~ Author Unknown ~

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

Cleaning Tips

Shared by Marilyn, Canton, OH

* For quick cleanup, spray the blades of your food processor with nonstick spray before using. 

* To cut grease and odor on dishes, add a tablespoon of vinegar to your hot soapy water. 

* To clean your microwave, heat a bowl of water on high power for 5 to 10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water, then wipe the walls of the oven. 

* To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily. 

* Once a week, clean, disinfect and deodorize wood cutting blocks. Rub them with baking soda, then spray on full strength distilled white vinegar. Let sit for 5 minutes, then rinse in clear water. It will bubble and froth as these two natural chemicals interact. 

* Immediately after using your blender, add a couple drops of dish washing soap and fill halfway with hot water. Cover and turn on for a moment. Rinse. 

* When I make a new pot I take the old filter and grounds and dump them in an ice cream bucket. When the bucket is full I dig a couple of holes in the garden and dump them in. Cover it up and it disappears. Coffee has nitrogen and ads organic material to your soil. The worms love it. What do you do with your grounds?

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

One Liners for Life

Shared by Lisa H., Belmont, NC

Marriage changes passion...suddenly you're in bed with a relative.
I saw a woman wearing a sweat shirt with "Guess" on it...so I said "Implants?"
I don't do drugs anymore 'cause I find I get the same effect just standing up fast.
Sign in a Chinese Pet Store: "Buy one dog, get one flea..."
I have my own little world. But it's OK...they know me here.
Money can't buy happiness, but it sure makes misery easier to live with.
I got a sweater for Christmas...I really wanted a screamer or a moaner.
If flying is so safe, why do they call the airport the terminal?
I don't approve of political jokes...I've seen too many of them get elected.
The most precious thing we have is life. Yet it has absolutely no trade-in value.
If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Mary's. But if it deals you a truckload of hand grenades... now THAT'S a message!
I love being married. It's so great to find that one special person you want to annoy for the rest of your life.
Shopping tip: You can get shoes for 85 cents at the bowling alley.
I am a nobody, and nobody is perfect; therefore I am perfect.
I married my wife for her looks...but not the ones she's been giving me lately!
Everyday I beat my own previous record for number of consecutive days I've stayed alive.
If carrots are so good for the eyes, how come I see so many dead rabbits on the highway?
How come we choose from just two people to run for president and 50 for Miss America?
Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?
Why is it that most nudists are people you don't want to see naked?
Snowmen fall from Heaven unassembled.
Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been!"



Clean the Refrigerator!

Shared by Treva, Knoxville, TN

It is time to clean out the refrigerator when something closes the door from the inside. 



These were culled from last Friday's Montreal Gazette

Shared by Mary H., Montreal, Canada

The "underground city" refers to the m?tro, or subway, system. The "Big O" refers to the Olympic Stadium.

Frequently asked questions by tourists in Montr?al 
If this is a world-famous underground city, then where are all the caves and the cave-dwellers who inhabit them?
Where are the underground hotels and condominiums, and the people who inhabit them?
Where is the underground city?
Is it dangerous to go down to the underground city? I'm claustrophobic.
Is a headlamp needed to explore the city beneath the street?
Did early explorers decide to install their first settlements above the ground, or did they opt to live in underground cities right away?
Do you speak English? Do you speak American?
Do you get American TV?
Can I use my Canadian Tire card to withdraw money from an ATM machine?
Where is the Gay Quarter? Do you have gays behind glass for people to look at?
Where do you keep the Indians?
Do you heat your roads to avoid ice and snow buildup?
Can I buy tickets to Celine Dion's show in Las Vegas?
Where can I go to see polar bears? Not in a zoo, I want to see the ones that wander into the city.
(At a tourist centre.) Are you open? Where can I go for tourist information?
(At the Eaton Centre.) Where is Eaton's?
How many trees are there in Canada?
Do you use the Euro here?
Where can I buy clothes for professional wrestling?
Where is the Nostradamus Cathedral?
Do you hold ski jumping competitions at the Big O during the winter Olympics?
Is there a funicular connecting the Olympic Stadium's tower to Mount Royal?
Do you have the same Pope as we have?
How did the large fountain next to City Hall work before the days of electricity?
Can I catch fish in the St. Lawrence River in the Old Port and then bring them live to L'Accueil Bonneau homeless shelter for men?

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!

BAKED FILET OF FLOUNDER THE DRAKE

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

Philadelphia is known for its grand classic hotels built in the 19th and early 20th centuries where great local cuisine based on the rich variety of local ingredients from both farms and fishing vessels drew epicures to dine. The Drake was was one of those hotels, its elegant building still standing downtown on Spruce Street but converted into condominiums. The Drake is one of the most beautiful examples of ornate architecture in the city. The hotel had a theater where many of the greatest actors of the late 19th and early 20th centuries performed; it is now used by theater and majors at university of the Arts for their performances. In addition, the Drake had a wonderful restaurant that was still in operation into the early 1980s; my husband and I enjoyed dining at its heavy, medieval-looking tables on its comfortable chairs upholstered in dark red velvet. The huge fireplace used to have a roaring fire on cold nights. The cuisine was classic upper crust Philadelphia, and this baked filet of flounder was one of the Drake's dishes.

1 1/2 lbs. filets of flounder
6 oz. mushrooms, sliced
8 oz. dry sauterne
1 cup medium white sauce
1/2 oz. chopped shallots
6 oz. butter
1/2 cup heavy cream, whipped without anything added
Salt and pepper to taste

Cut filets into portions and wash in cold water. Put 2 oz. butter in a skillet and add shallots, filets, mushrooms, sauterne and seasoning, Bring to a boil; simmer 10 minutes, covered. Remove filets and put on a deep platter. Reduce stock by half. Add white sauce, boil again, take off heat and add remaining butter, stirring constantly. Add whipped cream. Pour over filets and set under hot broiler to brown. Serve at once, garnished with fresh tarragon or flat-leaf parsley.

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!

EASY ASIAN APPETIZER

~Submitted by Linda H. , Rosharon, TX

This appetizer has been around since the fifties. I grew up with lots of "army brats" and their moms had lots of unusual recipes. This is one. Everyone enjoys it. Hope you do too!

1 8oz block of cream cheese or Neufchatel for lower fat
1/4 cup soy sauce
1-2 Tbsp Sesame seeds

Place the cream cheese in a shallow dish. Pour the soy sauce over.

Sprinkle with Sesame seeds. Serve with crackers or celery sticks.


LIME PHILLY FREEZE

~Submitted by Larry Holmes, Toronto, Canada

1 1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
2 packages Philadelphia Cream Cheese, softened
1 can frozen limeade concentrate, thawed
1 tub Cool Whip Topping, thawed, divided
2 teaspoons grated lime peel

Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix baking crumbs and butter; press firmly onto bottom of prepared pan.

Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 3 1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.

Freeze 3 hours or until firm. Remove from freezer 15 minutes before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1 1/2 teaspoon of the remaining whipped topping. Sprinkle with lime peel.

Makes 16 servings.

Variation: Prepare as directed using frozen raspberry, lemonade, fruit punch or grape concentrate.


KFC POT PIE

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

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and MSG

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be t hick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butte r. Bake in a 375 F oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.


DRIED APRICOT CHUTNEY WITH STAR ANISE

~Submitted by Aafrin, Pune, India

1/4 cup any vinegar 
1/2 cup water 
1/4 cup sugar, honey, or other sweetener 
Salt 
1/4 teaspoon freshly ground black pepper 
1 small dried hot red chile, or to taste 
3 star anise 
1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger 
1/2 cup minced onion 
20 dried apricots, cut into 4 or 8 pieces each 

Combine all ingredients except the apricots in a small saucepan and turn the heat to medium. Bring to a boil, stirring occasionally, then lower the heat and cook for 5 minutes. 

Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not "jammy," or the apricots not quite tender, add a little more water and cook some more. Taste and adjust seasoning as necessary; you may add more of anything you like. Use within a few days and serve hot, warm, or at room temperature. 

Yield: about 2 cups 

Source: How to Cook Everything by Mark Bittman 



SPAGHETTI WITH CLAMS & CORN

~Submitted by Treva. Knoxville, TN

Makes 4 servings, 1 & 1/2 cups each

6 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
3 cups diced sweet onion 
1 teaspoon salt 
1 cup fresh corn kernels (about 2 ears)
6 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
2/3 cup dry white wine, such as Pinot Grigio
1 pound fresh minced clams or chopped clam strips
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 lemon, cut into wedges

1. Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve 1/4 cup of the cooking liquid; drain the pasta. 

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and salt, stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from the heat. 

3. When the pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges.

Nutrition Information 
Per serving: 427 calories; 9 g fat (1 g sat, 6 g mono); 39 mg cholesterol; 58 g carbohydrate; 24 g protein; 9 g fiber; 665 mg sodium; 807 mg potassium. 

Nutrition bonus: Iron (100% daily value), Vitamin C (70% dv), Potassium (23% dv), Magnesium (21% dv), Zinc (20% dv).


QUICK SLOPPY JOES

~Submitted by Shirley, WA State

I do believe sister Helen gave me this recipe.

1 lb. lean hamburger
1/2 c. sweet red bell peppers chopped fine
1/2 c. chopped onion
1 c. cabbage slaw in package from deli
1 8-oz can of tomato sauce
1/2 c. barbeque sauce
6 hamburger buns
cheese optional

In skillet brown meat. Add the rest of the vegetables. Lift off any extra fat with a lettuce leaf or a paper towel. Stir in the tomato sauce and barbeque sauce. Simmer while toasting the buns in the oven. Spoon mixture over bottoms. Add cheese if desired and top with bun tops. Enjoy!


FUDGIES

~Submitted by Millie T., N. Syracuse, NY

This recipe was in our local paper, The Post Standard. I have made it and the bars are delicious. If you love chocolate, you will love this recipe.

1 cup less 4 tsp. canola oil 
3/4 cup cocoa 
2 eggs 
2 cups sugar 
2 1/2 cups flour 
1 tsp. baking soda 
1 tsp. salt (optional) 
1 tsp. vanilla 
1 1/2 cups water 
6 oz. chocolate chips 
1 cup chopped nuts 

In a mixing bowl, place oil, cocoa, eggs, sugar, flour, baking soda, salt, vanilla and cold water. Beat until thoroughly blended. Batter will be thin. Pour into ungreased 11 x 17 inch pan or a 13 x 9 inch pan. Sprinkle with chips and nuts. Bake 30 minutes at 350. Test for doneness. In the 13 x 9 pan, it takes longer but they are nice and thick and moist. Cool, frost if you like with chocolate frosting or leave plain. Cool and cut into bars and serve right from the pan. 

Makes 36 bars in larger pan.

**Fudgies are a cross between a cookie and a cake and are great to bring to a picnic, since they can be served from the pan. Enjoy!!


PEPPERED MEATLOAF
(Crockpot)

~Submitted by Beverley, Montreal, Canada

A tangy sweet and sour sauce tops this meatloaf cooked in the crockpot. You can make it the night before and refrigerate before turning it on in the morning. For those watching their carb intake, feel free to omit the crackers (or replace with Parmesan cheese) and brown sugar (or use a sugar substitute), and use a low-carb ketchup.

INGREDIENTS:

Sauce: 
1 cup ketchup 
2 Tbsp brown sugar 
1-1/2 teaspoons dry mustard 
1/2 teaspoon ground allspice or nutmeg 

Mealoaf: 
2 pounds ground beef chuck 
1/2 pound bulk sausage, crumbled 
1 large onion, finely chopped 
3 garlic cloves, minced 
1/4 cup diced bell pepper (any color is fine) 
1 (8-ounce) can tomato sauce 
1/2 cup ketchup 
3/4 cup crushed saltine crackers 
2 eggs 
2 teaspoons Worcestershire sauce 
2 teaspoons seasoned salt 
1/4 teaspoon seasoned pepper 

PREPARATION:

Combine ketchup, sugar, mustard, and allspice, mixing well. 

Set aside. 

In a large bowl, mix together ground beef chuck, sausage, onion, garlic, bell pepper, tomato sauce, ketchup, saltine crackers, eggs, Worcestershire, seasoned salt, and seasoned pepper until combined. Do not over-handle. Form into a round meatloaf. 

Position a rack in the bottom of a slow-cooker. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 to 10 hours, removing the lid during the last hour. 

Yield: 6 to 8 servings

Source: About.com


SEAFOOD PASTA SALAD

~Submitted by Mary S., Nashville, TN

1 pound Medium Shells, Elbow Macaroni or other medium pasta shape -- uncooked 
2 6 1/8-ounce cans white albacore tuna -- packed in water, drained 
1 10-ounce package frozen peas -- thawed 
2 cups snow peas trimmed and blanched in boiling water for 30 seconds OR 
1 10-ounce package frozen snow peas -- thawed 
3 stalks celery -- halved lengthwise and sliced 
1 8-ounce can water chestnuts -- drained and chopped 
1 tablespoon seafood seasoning 
1/2 cup 1%-fat buttermilk 
1/4 cup non-fat or low-fat sour cream 
1/4 cup reduced-calorie mayonnaise 
1/4 cup lime juice 
1 drop hot sauce (1-4 drops)
Salt and pepper -- to taste 

Cook pasta according to package directions; drain. In a large mixing bowl, combine the pasta, tuna, peas, snow peas, celery and water chestnuts. In a small mixing bowl, mix together the remaining ingredients. Mix dressing with pasta mixture and stir to combine. Serve chilled. 


MILK CHOCOLATE POPCORN

~Submitted by Treva. Knoxville, TN

Kids of every age will love these crunchy treats! Loaded with chocolate and peanuts they make great snacks.

12 cups popped corn
1 can (12 oz.) salted peanuts
1 & 3/4 cups (11.5-oz. pkg.) NESTL?® TOLL HOUSE® Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine

PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with wax paper.

COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.

BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.


RED, WHITE AND BLUE SALAD

~Submitted by Leasa, IA

I got this recipe from a chef site I subscribe to. A very yummy salad, easily doubled for larger gatherings and placing on one very large platter.

4 large ripe tomatoes, about 1 1/4 lbs
2 med size red onions (or your choice, Walla Walla is good)
1 T sherry wine vinegar
1/2 t finely chpd garlic
3 T extra virgin olive oil (EVOO)
sea salt and freshly ground black pepper to taste (I use kosher)
1/4 lb blue cheese, at room temperature
2 T finely chpd chives and/or basil (or tarragon!)

Core the tomatoes and use a serrated knife to make thick slices. Peel the onions and slice about 1/4 inch thick. Arrange, alternate and slightly overlapping sliced tomatoes and onions on 4 serving plates.

Combine the vinegar, garlic, EVOO, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add it into the dressing (which should be lumpy). Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.

Makes 4 servings

Source: Chef June Jacobs


CHOCOLATE PEPPERMINT SLICE

~Submitted by Robyn, Auckland, New Zealand

Makes about 24 pieces

250g chocolate ripple biscuits
150g unsalted butter, melted
2 ? cups (360g) pure icing sugar
? teaspoon peppermint essence
1 tablespoon vegetable oil
2 tablespoons milk, approximately
200g dark eating chocolate, melted
2 teaspoons vegetable oil, extra 

Grease a 20cm x30cm lamington pan. 

Process the biscuits until fine. 

Combine the biscuit crumbs and butter in a medium bowl.

Press the mixture evenly into the prepared pan.

Cover and refrigerate for about 30 minutes or until the mixture is firm. 

Sift the icing sugar into a medium bowl; stir in the essence, oil and enough of the milk to make a firm, spreadable paste.

Spread the paste evenly over the base. Stand until set. 

Spread combined melted chocolate and extra oil evenly over peppermint layer.

Refrigerate until firm. 

Cut into about 24 pieces with a large, hot knife.


SASSY ITALIAN SAUSAGES

~Submitted by Johnny, LA

Serve these Italian sausages as a sauce for pasta or rolls, or put on thick slices of bread, top with cheese and broil.

INGREDIENTS:
4 to 6 Italian sausages
2 tablespoons tomato paste
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano leaves
4 to 6 medium tomatoes, diced
2 onions, halved and sliced
1 small green bell pepper, cut in strips
dash cayenne pepper, more or less to taste
salt and pepper to taste
sliced mozzarella cheese, if desired

PREPARATION:
In a medium saucepan, simmer sausages in water for about 20 minutes; drain and transfer to slow cooker/Crock Pot. Add remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve on crusty rolls or finish with a topping of mozzarella cheese and place under the broiler until cheese is melted and bubbly.

A delicious meal with a tossed salad. 

Serves 4.


CINNAMON COFFEE BARS

~Submitted by Luanne, FL

Really good with a glass of iced coffee at 4 P M

Ingredients:

1/4 cup shortening 
1 cup brown sugar, firmly-packed 
1/2 cup strong, good-quality hot coffee 
1-1/2 cups all-purpose flour, sifted 
1 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
1-1/4 teaspoons cinnamon 
1/2 cup raisins 
1/2 cup almonds or pecans, chopped 

Ingredients for frosting:

1 cup powdered sugar, sifted 
1/4 teaspoon salt 
1/2 teaspoon vanilla extract 
2 tablespoons milk 

Preheat oven to 350 degrees. 

Grease a 9 x 13-inch baking pan. 

In a large bowl, cream together shortening and brown sugar. Stir in coffee. In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Stir into sugar mixture. Blend in raisins and nuts. 

Spread into prepared pan. Bake in a 350-degree oven for 20 minutes. Cut into bars. 

FOR FROSTING: 
Blend together powdered sugar and salt Mix in vanilla and milk. Spread frosting over cooled bars.


CHICKEN JUBILEE

~Submitted by Treva, Knoxville, TN

"PLUS" means this ingredient in addition to the one on the next line, often with divided uses

Ingredients:
1 pound chicken cutlets
2 tablespoons unbleached flour PLUS
2 teaspoons unbleached flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoon canola oil
1 can (6 ounce size) dark cherries in water -- reserve juice
2 teaspoons cherry preserves
2 tablespoons brandy

Directions:

In a plastic bag, combine the chicken cutlets with the flour, salt, and pepper. Shake to coat well. Heat the oil in a skillet over medium high heat. Add the chicken cutlets and cook on each side for about 4-5 minutes. Add the cherries, cherry juice, preserves, and brandy. Bring to a boil and boil 1 minute. Spoon the cherry juice over the chicken and serve.

Serves/makes 4


ICED CITRUS CRACKLE COOKIES

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

Makes about 24 cookies

DOUGH 
3/4 cup butter, softened ? cup granulated sugar 
1 Tbsp. finely grated lemon zest 
2 large egg yolks at room temperature 
1 tsp. lemon extract 
1/4 tsp. orange extract 
2 cups all-purpose flour 
1/4 tsp. baking soda 
1/4 tsp. fine salt 

ICING 
1 cup confectioners' sugar 
2 Tbsp. colored sanding sugar, yellow, orange, green 
1 Tbsp. finely grated lemon zest 
3 Tbsp. lemon juice, freshly squeezed 

Preheat oven to 375 F. 

Line 2 baking sheets with parchment paper. 

In a medium bowl, using an electric mixer, beat butter until smooth. 

Add sugar and zest and continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, 1 at a time, beating well after each addition. 

Beat in lemon and orange extracts. 

In a bowl, whisk together flour, baking soda and salt. Stir into the the wet mixture, mixing at low speed to make a soft dough. 

Scoop the dough into rounded heaping tablespoons with a cookie scoop or a measuring spoon onto the parchment lined cookie sheets, spacing about 2" apart. Freeze for at least 30 minutes. 

Bake the cookies straight from the refrigerator in the preheated 375 F oven for 15 to 17 minutes. Transfer to a wire rack to cool. 

If using more than one color of colored sugar, divide the icing. 

In a medium bowl, mix together confectioners' sugar, colored sugar, lemon zest and lemon juice using an electric mixer to make a firm but pourable icing. Dip the rounded side of the cookies into the icing and return to the wire rack to set. 

Store in an airtight container.


ARBY'S HORSEY SAUCE 

~Submitted by Barbara, Chula Vista, CA

1 c Mayo 
3 tb Bottled horseradish cream Sauce 
1 tb Sugar -- or 
2 pk Equal 

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.


BASIC BREAD FROM A BATTER

~Submitted by Joan, Savona, B.C., Canada

4 lg eggs
2 tbsp oil
2 tbsp water
1/2 cup soy protein isolate
1/2 tsp salt
1 tsp baking powder

Beat eggs with oil and water. Stir dry ingredients together and beat into egg mixture until blended some lumps may remain.

Bake in greased 7x11" 175x275mm pan at350°F-175°C for 8-10 minutes, just until top is set.

Do not let it brown, it will dry too much. 

Leftover batter freezes well for later use.

VARIATIONS:

Sweet Variations 
-Add chopped nuts to batter. Bake and cool slightly, then brush top with melted butter and sprinkle with cinnamon and artificial sweetener.
-If you use a heat-stable sweetener, you could add some to the batter.
-Add lemon extract and poppy seeds to batter; sprinkle with artificial sweetener after baking Add almond extract to batter. Bake and cool slightly. Make a frosting with 3 oz softened cream cheese and artificial sweetener. Spread and top with sliced almonds.

Savory Variations
-Add 1 tsp garlic powder and 1 tsp finely ground herbs to batter.
-Top with 4 oz grated mild cheese.
-Add 2 tsp chili powder to batter; top with 4 oz grated sharp cheese.
-Brown some sausage and cook with mushrooms and onions. Put a layer in 7x11 pan and top with basic batter.

Holiday Stuffing or Dressing
-Add sage or poultry seasoning to basic batter. Bake ahead and substitute for bread crumbs in your favorite dressing recipe.

Per Serving (excluding unknown items): 63 Calories; 6g Fat (32.2% calories from fat); 26g Protein; 1g Carbohydrate; 0g Dietary Fiber; 94mg Cholesterol; 222mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.


PORK STUFFED BAKED APPLES

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

2 tablespoons raisins
8 apples, peeled
lemon juice, fresh
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled, finely chopped
1 ? lb ground pork, lean
salt
1 dash ground cinnamon
? teaspoon lemon zest, grated
? cup dry white wine
2 tablespoons pecans, coarsely chopped
1/2 cup broth, chicken
1 each large whole eggs, lightly beaten
? teaspoon granulated sugar

Soak the raisins in warm water for 10 minutes. Drain. Hollow out the apples leaving a 1/4-inch shell. Sprinkle with lemon juice. Save several scraps of apple to cover the pork filling as it bakes.

In a skillet, heat the oil and saut?, the onion and carrots for a minute or two. Cover and continue cooking very slowly 15 minutes. Add the meat, turn up the flame, and cook until the meat loses its color.

Stir in the salt, cinnamon, and grated lemon zest, then add 1/3 of the wine and cook away. Add the pecans, raisins, and 1/2 the broth. Simmer 10 minutes. Turn off the flame, cool slightly, then stir in the egg.

In a shallow casserole, combine the remaining broth, the remaining wine, and the sugar. Fill the apples with the pork mixture (about 5 tablespoons filling in each), and cover each with a scrap of apple. Bake at 350* F (177°C) for about 50 minutes, or until the apples have softened.



RATATOUILLE SALAD

~Submitted by Treva, Knoxville, TN

Traditional ratatouille ingredients—eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs—are even better when tossed as a salad! 

Prep Time:30 min 
Start to Finish:4 hr 40 min 
Makes:8 servings 

1 small eggplant (1 pound) 
1 cup water 
1/4 teaspoon salt 
1/3 cup olive or vegetable oil 
2 tablespoons lemon juice 
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 
1/2 teaspoon salt 
1/2 teaspoon ground mustard 
1/8 teaspoon pepper 
2 medium tomatoes, chopped (1 1/2 cups) 
1 medium zucchini, thinly sliced (2 cups) 
1 small onion, sliced and separated into rings 
1 small green bell pepper, chopped (1/2 cup) 
1/3 cup chopped fresh parsley 

1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain. 

2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled. 

Nutrition Information: 
1 Serving: Calories 105 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 230 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 1 g Percent 

Source: Betty Crocker

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CREAMY BLUE CHEESE DRESSING

~Submitted by Treva. Knoxville, TN

Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way. 

Servings: 1 1/4 cups
Total Time: 10 minutes

1/3 cup reduced-fat mayonnaise 
1/3 cup nonfat buttermilk or nonfat milk 
1/3 cup nonfat plain yogurt 
2 tablespoons tarragon vinegar or white vinegar 
1 tablespoon Dijon mustard mustard 
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1/4 cup crumbled blue cheese (1 ounce) 

1: Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.

Nutrition: (Per 2-tablespoon serving)
Calories - 38
Carbohydrates - 2
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 1
Cholesterol - 4
Dietary Fiber - 0
Potassium - 8
Sodium - 215

Cover and refrigerate for up to 1 week. Stir before using.


HEART-HEALTHY REFRIGERATOR ROLLS

~Submitted by Maggie, TX

Serving Size : 36 

2 egg whites -- slightly beaten 
1/2 cup oil -- * see note 
1/2 cup sugar 
1 package yeast -- not instant 
1 teaspoon salt 
4 cups flour 

Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes to soften. 

Using a large mixing bowl, beat egg whites slightly and add the oil and sugar; blend. Add yeast, salt and 1 cup warm water. Stir in flour gradually, using a wire whisk or wooden spoon to mix well. 

Refrigerate dough at least overnight, but it may be left in refrigerator for several days. Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours. 

Preheat oven to 375 degrees and bake rolls for 10 minutes (longer if you have made larger rolls). Serve immediately. 

Per serving: 90 Calories (kcal); 3g Total Fat; (31% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 63mg Sodium 

Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates 

* Canola or safflower oil is preferred. For a healthier roll, use half wheat flour and half all-purpose flour.

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TUNA RICE PIE 

~Submitted by Mary S., Nashville, TN

Yield: 1 pie (6 servings)

INGREDIENTS 

- 1/3 cup uncooked white rice 
- 1/4 teaspoon salt 
- 1 teaspoon margarine 
- 2 large eggs, or 1/2 cup egg substitute - One 6-1/2- ounce can water-packed tuna or salmon, drained and flaked 
- 3/4 cup fat-free milk 
- 1-1/2 cups fresh or thawed frozen peas 
- 1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried parsley flakes 
- 1/4 teaspoon freshly ground pepper 
- 1/8 teaspoon ground nutmeg 
- 4 slices (4 ounces) reduced-fat Swiss or reduced-fat Colby cheese 

DIRECTIONS 

Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with nonstick pan spray. 

Combine the rice, 1 cup water, and the salt in a small saucepan; bring to a boil, cover and simmer 14 minutes. Separate the rice grains with a fork. 

Beat 1 egg in a small bowl. Stir the margarine and beaten egg (or 1/4 cup egg substitute) into the rice mixture. Press the rice against the sides and bottom of the pie pan to make a crust. Spread the tuna or salmon evenly over the rice. 

In a saucepan, heat the milk and peas to a simmer. Add the parsley, pepper, and nutmeg. Beat the remaining egg and stir it into the milk mixture. Pour over the tuna. 

Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in 6 equal wedges. 

Nutritional Information Per Serving (1 wedge): Calories: 190, Fat: 5 g, Cholesterol: 86 mg, Sodium: 322 mg, Carbohydrate: 16 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 19 g Diabetic Exchanges: 1 Starch, 2 Lean Meat 

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


CARROT-ACORN SQUASH

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

Makes 6 servings

2 squash, acorn (approximately 1 1/2 pounds each) 
2 cups carrot, cooked, sliced 
1 tablespoon lemon juice, fresh 
1/4 teaspoon mace, ground 
1/4 teaspoon nutmeg, ground 
1 tablespoon orange zest, grated 

I could never get my younger son to eat acorn squash until I served it like this.

1. Preheat oven to 350?F.

2. Cut squash in half lengthwise and remove seeds. Place cut side down on baking sheet and bake for 40-45 minutes, until tender.

3. Scoop out squash pulp. Put squash and carrots, juice, spices, and zest in blender or food processor. Whirl briefly. Don't let it turn to complete mush, or you lose the value of the fiber in the vegetables. Serve warm.

Variation

The quickest version of the recipe above is to make it without the carrots. Put the squash pulp in the blender or processor with 1/8 teaspoon nutmeg, 1/8 teaspoon mace, and 1 tablespoon orange zest.

Food exchanges per ?-cup serving: 1 bread, 1 vegetable
Food exchanges Variation per serving: 1bread

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SIMPLE WHITE CAKE WITH CHOCOLATE GLAZE

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

Makes 4 servings
Prep: 10 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
2/3 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/3 cup milk
1 egg or 1 egg white
2 tablespoons margarine or butter, softened
1/2 teaspoon vanilla
2 squares (2 ounces) semisweet chocolate, cut up
1 tablespoon margarine or butter
3/4 cup sifted powdered sugar
1 tablespoon hot water

Directions
1. Grease and lightly flour an 8x4x2- or 7-1/2x3-1/2x2-inch loaf pan. Set pan aside. 

2. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add the milk, egg or egg white, 2 tablespoons margarine or butter, and vanilla. Beat with an electric mixer on low to medium speed about 30 seconds or until combined. Beat on medium to high speed for 1 minute. Pour batter into prepared pan. 

3. Bake in a 350 degree F oven 20 to 25 minutes for the 8-inch pan or 25 to 30 minutes for the 7-1/2-inch pan or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Remove cake from pan. Cool thoroughly on a wire rack.

4. For chocolate glaze, in a small saucepan melt chocolate and 1 tablespoon margarine or butter over low heat, stirring frequently. Remove from heat. Stir in the powdered sugar and hot water. Stir in additional hot water, if needed, to make glaze of drizzling consistency. 

5. Spoon glaze over cake, allowing excess to drip down the sides.

Nutritional Information
Nutritional facts per serving
Calories: 390, total fat: 16g, saturated fat: 5g, cholesterol: 55mg, sodium: 201mg, carbohydrate: 61g, protein: 5g 


TOMATO BASIL CHICKEN MILANO

~Submitted by Mary S., Nashville, TN

2 Chicken breasts -- boneless skinless
1 tablespoon olive or vegetable oil
1 14 1/2 oz. can diced tomatoes
1 1/4 cups water
1 6.8 oz package rice pilaf mix
1 1/2 teaspoons basil 

If using individually fresh frozen chicken, remove protective ice glaze by holding under cool running water for 1 - 2 minutes. Heat oil in a large skillet. Add chicken, cook over medium high heat 8 - 10 minutes or until lightly browned. Add tomatoes, water and rice with contents of seasoning packet. Bring to a boil. 

Cover, reduce heat and simmer 15-18 minutes or until internal juices of chicken run clear and liquid is absorbed. (Internal temperature should read 170 degrees.) Stir in basil. Slice chicken and serve over rice.


HAM AND RICE BAKE

~Submitted by Maggie, TX

1/2 (10 1/2 oz.) can cream of mushroom soup
2/3 c. water
1 c. cubed ham (use leftovers)
2/3 c. minute rice
1 (8 oz.) can green beans, drained
1 tbsp. chopped onions
3 tbsp. fine dry bread crumbs
1 tbsp. butter, melted

Combine all ingredients except crumbs and butter in a saucepan. Heat until boiling. Pour into 1 quart casserole. Toss crumbs with butter and sprinkle over casserole. Bake at 400 degrees for about 20 minutes.

Makes 2 servings.

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BAKED CHICKEN PARMESAN

4 boneless chicken breast halves
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 (26 oz.) jar Ragu Old World Style Pasta Sauce 
1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 400 degrees F. 

Dip chicken in egg, then bread crumbs. Arrange chicken in 13x9-inch baking dish. 

Bake uncovered 20 minutes.

Pour sauce over chicken; top with cheese. 

Bake 10 more minutes or until chicken is no longer pink. 

Serve with hot cooked pasta.

Servings: 4

Source: Ragu


CRUSTLESS BUTTERMILK PIE

1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix
1/3 cup melted margarine
3 eggs
1 tsp. vanilla

Preheat oven to 350 degrees F.

Mix ingredients with electric mixer. Pour in well-greased 9-inch pan. 

Bake at 350 degrees for 30 minutes or until firm.


CREAM OF BROCCOLI SOUP
WW Recipe

1 medium onion, chopped 
1 medium garlic clove, minced 
2 pounds broccoli, tough ends removed, stems and florets chopped 
4 cups chicken broth, or vegetable broth 
1 cup fat-free evaporated milk 
1/8 tsp hot pepper sauce 
1/8 tsp table salt, or to taste 
1/8 tsp black pepper, or to taste

Instructions

Put onion and garlic in a 2-quart (2l) saucepan with 1/4 cup water and simmer until onion is soft, 10 minutes. 

Add broccoli and stock to pan and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pan as broccoli is cooking or it will turn gray.

Remove soup from heat and blend until smooth. Add evaporated milk and hot pepper sauce, and season with salt and pepper.

Yields about 1 1/2 cups per serving.
Serves 4
POINTS per serving 2


CHICKEN TORTILLA CASSEROLE

Ingredients:
6 x Corn tortillas
1/2 cup Milk
1/2 lb Cheddar cheese, shredded
1 can Green chili salsa
1 can Cream of mushroom soup
1 can Cream of chicken soup
3 x Chicken breasts, cooked, cut up

Method:
Cut or tear the tortillas in 1/2" squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours. Bake at 350 F for 45 min. Uncover for the last 15 minutes to brown.


EGGPLANT MONTE CRISTO

Yield: 3 servings

1 pound Long, Thin Eggplants, Peeled
Salt 
1 cup Flour 
2 Eggs 
1 tablespoon Oil 
Warm Water 
9 ounces Feta Cheese 
3 tablespoons Capers, Drained 
1/4 teaspoon Garlic Powder 
Oil For Frying 
Sliced stuffed olives for garnish 

Cut eggplants crosswise into 1/2- inch slices. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel. Combine flour, eggs, oil and enough warm water to make a thick batter. Combine cheese, capers and garlic powder. Heat oil. Make a sandwich with a thin layer of cheese mixture between two slices of eggplant. Press together and spear with a fork. Dip into batter. Cook 3- 4 minutes in very hot oil. Place on paper towels to drain. Repeat with remaining ingredients. Cut in half and garnish with olives. Serve hot.

Source: Essentially Eggplant, by Nina Kehayan, Fisher Books, 1996