A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It has been so hot here in Texas. We're all ready to respond to the shtick about "how hot is it?"... frying eggs on the sidewalk, chickens laying hardboiled eggs, etc. We're due for some rain today. Many of you have been long overdue for rain. When the weathermen in Texas forecast it, you better buy a boat. There's no shortage of heat or rain in these parts. We're also abundantly grateful for being spared the wrath of a hurricane or a drought. Life is good. Consider the alternative.

As you may recall, some of us are going to meet in Michigan and Toronto in October. My daughter and I are very excited about it as are the other a2z'ers who plan to attend. And we're burning the midnight oil to pay for it. Having a common goal can bring people together and this certainly has. Lots of folks here are on fixed incomes and it takes some planning to make a trip like this. I feel really lucky that I have the ability to put in some extra hours and/or cut back on some frivolous items to make it possible. I sure hope we have some others jump on the bandwagon and join us for lunch either in Michigan or Toronto. What a thrill it will be to finally meet some of you. You can read more about our Great Northern Escape gathering by visiting the web site.

Friday is the deadline for our current Monthly Theme topic of Bountiful Breakfast. Please make sure to read all about it in the Monthly Theme - Recipe Submissions section. You'll find the handy email links for sending in all your goodies for posting there, as well as the requirements. I've had to send a few things back - boy, do I hate doing that! The rules are fairly simple: send recipes and items like what you normally see here. We don't "borrow" from other newsletters, and we use recipes in a standard format (none of the "do this... do that... no measurements", etc.).

Goodness sake! We have the recipes gathered today, as well as some other fun stuff. I am grateful to the following folks for helping make this issue possible:

Mary H., Montreal, Canada
Treva, Knoxville, TN
Mary S., Nashville, TN
Ann, FL
Patricia, Charlevoix, MI
Luanne, FL
Linda H., Rosharon, TX
Beverley, Montreal, Canada
Johnny, LA
Marty B., Tell City, IN
Jessica, Corfu, Greece
Donna, Elkhorn, WI
Shirley, WA State
Barbara, Chula Vista, CA
Millie T., N. Syracuse, NY
Leasa, IA
Aafrin, Pune, India
Larry Holmes, Toronto, Canada
Brenda, AL
Robyn, Auckland, New Zealand
Jean, Syracuse, NY

We'll see you here again on Wednesday, 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.

"Sniglets" are clever definitions of words that are not in the dictionary - but should be! My daughter, Emily G., discovered this site!

http://bertc.com/sniglets.htm

Shared by Mary H., Montreal, Canada

Being A Container, Holding Space For Others

Shared by Treva, Knoxville, TN

We have all been called upon at one time or another to help a loved one through a difficult time. When the help required consists of concrete actions, such as running errands or making phone calls, we know what to do. But sometimes we are called simply to hold space for the person as they go through whatever they need to go through. They may need to express anger or grief; they may need to talk or be silent. They may need us to hold their hand; they may need us to give them time alone. Whatever the case, when we hold space for someone, we offer ourselves up as a container for the overwhelming feelings they may be encountering due to their circumstances. 

When we offer ourselves in this way, the more centered and grounded we are, the better. Our steadiness allows our companion to lean into us for support, as our presence provides an environment in which they can be free to move. We can also help by being responsive, allowing them to dictate the flow of action from talking to not talking, from anger to grief, and back again. By being aware and open, we can help them confront their feelings when that feels right, and back off from them when they need a break. Holding space requires humility, conscientiousness, and the ability to step out of the way, to honestly understand that this is not about us. 

When we love someone in this way, we provide a space in which they can simply be. Able to feel what they need to feel without worrying about how they are being perceived. We can provide this offering in person, over the phone, or even from a distance, through meditation. However we do it, when we hold space for someone in need, we are offering a gift of the highest nature.

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!

Zucchini 

Shared by Mary, Nashville, TN

Squashes are native to the Americas, and are among the foods Columbus brought back to Italy. In Italy, the squashes were called by the same generic name as gourds--zucche. Then, a mutation occurred or was encouraged, and the result was called zucchini. In England they're called vegetable marrows, and the French call them courgettes. My husband doesn't care for them much, but I love the stuff. I pick them small and roast or steam them or bread and fry them. If I miss one and it gets big, I core it and stuff it. If one gets REALLY big, I give it to our oldest daughter--she makes the best zucchini bread ever. In case you haven't had it, this is a sweet bread (zucchini is, after all, actually a fruit), usually made with nuts. The zucchini plant is huge and, if the cutworms don't get it, prolific. It produces large flowers of a beautiful yellow, which can be stuffed or breaded and fried or cooked in soups.

website at http://www.marianallen.com

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
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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
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19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
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26th Janet E. in North Little Rock, Arkansas
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30th Tom W. in Amesbury, Massachusetts
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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

Bosses Day

Some employees bought their boss a gift for Bosses Day. Before opening the gift, the boss shook it slightly, and noticed that it was wet in the corner. Touching his finger to the wet spot and tasting it, he asked, “A bottle of wine?” His employees replied, “No.” Again, he touched his finger to the box and tasted the liquid. “A bottle of scotch?” His employees replied again, “No.” Finally the boss asked, “I give up. What is it?” His workers responded, “A puppy.”



British Humor

Shared by Ann, FL

Q: WHAT does DAM stand for?
A: Mothers Against Dyslexia.


TWO brooms were hanging in the closet and after a while they got to know each other so well, they decided to get married. One broom was, of course, the bride broom, the other the groom broom.

The bride broom looked very beautiful in her white dress. The groom broom was handsome and suave in his tuxedo. The wedding was lovely.

After the wedding, at the wedding dinner, the bride-broom leaned over and said to the groom-broom: "I think I am going to have a little whisk broom!!!"

"IMPOSSIBLE!" said the groom broom. "WE HAVEN'T EVEN SWEPT TOGETHER YET!"


Q: WHAT'S the difference between a goldfish and a mountain goat? 
A: A goldfish mucks about in the fountains. 


A WOMAN filed for divorce from her husband because she asked for something for her birthday, any style or colour, that would go from 0-200 fast. 
So he gave her a set of bathroom scales.


THE Matchmaker goes to see Mr. Avery, a confirmed bachelor for many years.

"Mr. Avery, don't leave it too late. I have exactly the one you need. You only have to say the word and you'll meet and be married in no time!" says the Matchmaker.

"Don't bother," replies Mr. Avery, "I've two sisters at home who look after all my needs."

"That's all well and good, but all the sisters in the world cannot fill the role of a wife."

"I said 'two sisters'. I didn't say they were mine."

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!

History of Cranberries

~Submitted by Patricia, Charlevoix, MI

The cranberry, along with the blueberry and Concord grape, is one of North America's three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye and healing agent, and American whalers and mariners carried the fruit to prevent scurvy as they sailed the seas.

Cranberry cultivation began in the early 1800 when Captain Henry Hall of Massachusetts, noticed wild cranberries grew better when sand blew over them. Captain Hall began transplanting his cranberry vines, fencing them in, and spreading sand on them himself. When others heard of Hall's technique, it was quickly copied. Continuing throughout the 19th century, the number of growers increased steadily. and today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

GINGER-CRAN LEEK GLAZED SALMON

Ingredients:
2 cups whole cranberries
1/2 cup brown sugar
1 tablespoon fresh ginger/or 1/2 teaspoon dried
1 leek, clean well and cut in rings
1 tablespoon olive oil
1 lb. salmon

Method:
Gently cook cranberries, sugar, ginger, until cranberries are soft (5 - 10 minutes). Saute leek in oil. Add leek and cranberries together. Ladle over salmon. Broil salmon to your liking (best if cooked medium rare). Can serve with rice.

Source: Massachusetts Cranberry Harvest Festival Recipes 1997, Second Place, Suzanne Robertson

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!

SWEET & SOUR SAUCE

~Submitted by Luanne, FL

Note from Maggie: Today is Luanne's birthday. Happy birthday, Luanne!!!

This is a quick dipping sauce for any meat or breaded appetizer. Goes great with chicken nuggets.

1 cup Apricot preserves
2 Tbs. brown sugar
1 tsp. dry mustard
1/2 tsp Ginger
2 Tbs. cider vinegar

Mix all ingredients in a small pan. Simmer on low heat until sugar is melted.

This works with pineapple preserves also, but the Apricot gives a better flavor.

Makes 1 &1/2 cups of sauce.


FINDLEY'S FAMOUS TOMATO PUDDING

~Submitted by Linda H., Rosharon, TX

From my aunt in Findlay, Ohio - the place that was flooding this week!

2 cups small bread cubes
? stick melted oleo
1(10 oz.) can tomato puree
? cups hot water
3 tsp. brown sugar
? tsp. salt 

To prepare:

Combine bread cubes with melted oleo in 8x8 casserole.

Combine and bring rest of ingredients to a boil: Pour over buttered bread cubes. Cover and bake at 350 degrees about 30 minutes.


MOCHA BROWNIES

~Submitted by Beverley, Montreal, Canada

Haven't tried these yet, but I surely will! :~))

2/3 cup butter 
1/3 cup unsweetened cocoa powder 
1 teaspoon instant coffee crystals 
1 cup granulated sugar 
2 eggs 
1 teaspoon vanilla 
3/4 cup all-purpose flour 
1/2 cup semisweet chocolate pieces or chopped semisweet chocolate 
1 teaspoon grated tangerine or orange zest 
Powdered sugar (optional)

Instructions:

Take a 8x8x2-inch baking pan and grease then set aside. Melt butter in a medium saucepan then stir in cocoa powder and coffee crystals. Remove the mixture from hear and stir in the granulated sugar, then stir in the eggs one at a time and vanilla. Beat the mixture lightly with your hand until the ingredients are combined, then stir in the flour, and then chocolate pieces and shredded peel. 

Spread the mixture into prepared pan and bake for 30 minutes in a 350? oven. Cool the brownies in the pan on a wire rack, and sift powdered sugar over the top if desired, and then cut brownies into bars.

Nutritional Information:

Calories: 123, Protein: 1g, Carbohydrates: 13g, Fat: 7g, Saturated: 2g, Cholesterol: 24mg, Sodium: 52mg

Source: DLife


POBLANO CHILE SAUCE FOR PORK OR CHICKEN

~Submitted by Johnny, LA

Beautiful and flavorful, poblano chile sauce lends itself nicely to pork chops, thinly sliced pork roast or skinless chicken breasts. Cooked in a sauce pan and pureed in a blender, this sauce is smooth and delicious. 

INGREDIENTS

4 red poblano chiles (try to find 3 to 4 inch poblanos)
1 cup cream or evaporated milk
3/4 cup chicken broth 
1 Tblsp butter 
1 clove garlic, finely chopped 
1/2 to 3/4 tspn chile powder
1 small onion, chopped 
Salt and pepper to taste
Cilantro (optional)

DIRECTIONS

Prepare poblano chiles by roasting under broiler or over flame until they are fully blistered. Put in a brown paper bag to steam for 10 to 15 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.

1. Melt butter in skillet over medium-low flame to keep butter from burning; add garlic and onion and saute until garlic starts to brown. Stir in chicken broth, evaporated milk and chile powder, heat to boiling. Lower heat and simmer sauce until it starts to reduce and thicken.

2. Add chopped poblano peppers and simmer for two minutes to release flavor and oils. Allow mixture to cool a bit before placing into blender and puree. Remove small cap of blender lid and place towel over opening to keep hot mixture from possible bursting from pressured steam. Taste puree, and add salt and pepper if necessary. For a finer sauce, strain sauce before returning to skillet. 

3. Spoon poblano sauce over chicken breast, pork roast or pork chops. Garnish with cilantro. Serve with refried beans and rice.

Hint
*These mildly spicy heart-shaped chiles are perfect for stuffing with sharp cheese, refried beans, seasoned rice or ground beef. Blanch chiles until pliable, slice one side open, remove seeds and stuff. Try stuffing with brie cheese. Yum!
*Pour a little poblano sauce over scrambled eggs or top a hot baked potato with chopped green onions and poblano sauce.
*You will see these peppers in different ranges of color from green to a very deep almost black hue.


BIG DEAL BANANA CREAM PIE

~Submitted by Treva, Knoxville, TN

1 small pkg instant white chocolate pudding mix
8 oz sour cream
3/4 cup milk
2 bananas, peeled and sliced crosswise
1 8" graham cracker pie crust
1 8 oz carton whipped topping, thawed

Mix the pudding mix with the sour cream, milk, and one cup of the whipped topping. Stir until smooth. Cover the bottom of the pie crust with banana slices. Top with half of the pudding. Repeat with bananas and pudding. Cover top with the remaining whipped topping and chill before serving.

Source: Chef Walter at Volunteer TV


HOMEMADE CONDENSED OR EVAPORATED MILK 

~Submitted by Marty B., Tell City, IN

(Makes 1-1/4 cups)

2/3 cup sugar
1 cup non fat dry milk
1 cup boiling water
3 T. melted margarine

Mix together all ingredients in a blender and process until the mixture is smooth.


PEANUT NOODLES WITH ORIENTAL GRILLED SHRIMP

~Submitted by Jessica, Corfu, Greece

My son Andrew made this for me and I fell in love with it... This is great "vegetarian" but it also tastes marvelous tossed with some of my Oriental Grilled Shrimp (next recipe) which I improvised when I made it in Corfu for some friends.

1 lb. whole wheat pasta (regular pasta works too, but whole wheat is really good)
1 cup peanut butter (crunchy or creamy)
1/2 cup warm water
Juice of 1 lime (try adding just half the juice first, then tasting)
some grated lime 
3 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 Tbsp. sesame oil
2-3 clove garlic, minced
1 inch cube fresh ginger, grated
1 Tbsp. crushed red pepper (or more if you like things spicier)
1 big bunch of fresh broccoli (or 1lb. bag of frozen chopped broccoli (thawed))
1 fresh sweet red pepper chopped
1 Tbsp. vegetable oil (I like olive oil) for saut?ing garlic and ginger
a bit of cayenne to taste

Cut up the broccoli or thaw the frozen broccoli (microwave is good for this). Chop sweet red pepper. Bring water to boil for pasta, and cook as directed. Meanwhile, mix the peanut butter, water, lime juice, sauces, and crushed red pepper together in a bowl with a whisk. In a large saucepan, heat up the oil over medium-high heat and saut? the garlic and ginger for 2 minutes. Add the peanut sauce mixture and stir for a minute or two. If too thick, add additional water. Taste and season with cayenne. Add the broccoli and sweet red peppers and continue cooking for 5 minutes. By now the pasta should be about done. Lower the heat on the sauce to medium-low. Drain the pasta, and stir in the pasta to the sauce pan. Garnish with herbs of your choice.

Serves 2-4.


ORIENTAL GRILLED SHRIMP

~Submitted by Jessica, Corfu, Greece

1 thawed package of medium shrimp (cleaned and precooked)

Marinade:
1 smashed and chopped clove garlic
grated ginger
2 T sesame oil
2 T soy sauce
1/4 t sugar

Place the shrimp and the marinade in a sealable baggie and let marinate in the fridge for at least an hour. 

Cook on skewers on the grill or cook on "shrimp grill" on the barbeque. (They cook fast, but you want them to have the grilled flavor to toss with the peanut pasta.)


CABBAGE PATCH STEW

~Submitted by Donna, Elkhorn, WI

1 pound ground meat - beef, turkey, venison 
2 medium onions, thinly sliced 
1 1/2 cups coarsely chopped cabbage 
1/2 cup chopped celery 
1 (16 ounce) can stewed tomatoes 
1 (15 ounce) can kidney beans 
1 cup water 
1 teaspoon salt 
1/4 teaspoon pepper 
1 to 2 teaspoons chili powder
Bisquick dumplings

Cook and stir ground meat in Dutch oven until browned. Drain. Add onions, cabbage and celery. Cook, stirring, until vegetables are light brown. Stir in tomatoes, and kidney beans (with liquid), water, salt, pepper and chili powder. Heat to boiling, then reduce heat and simmer until cabbage is tender.

Meanwhile, prepare Bisquick dumplings. Drop by spoonfuls into boiling stew. Cook uncovered 10 minutes. Cover and cook another 10 minutes. Serve.


TASTY TUNA ROLL-UPS

~Submitted by Treva, Knoxville, TN

2 (6 oz) cans good tuna, drained well
8 oz cream cheese
4 or 5 8" tortillas
1/4 cup fresh chives, cut crosswise into thin slices
1/4 tsp garlic powder

Mix the tuna, cream cheese, chives and garlic powder thoroughly. Divide this mixture evenly among the tortillas spreading to about 1 “ of the edge all around. Roll up tightly and hold in place with a toothpick. Chill. Slice crosswise to serve. If you want a slightly different taste, run at high in the microwave about 30 seconds before slicing.


FAMILY CASSEROLE

~Submitted by Shirley, WA State

1 lb. bag of frozen mixed vegetables, regular or Calif. blend.
3 lbs hamburger, cooked and well drained
1 medium onion, chopped fine
1 large bag of frozen hash browns
1 can of cream of mushroom soup
1c. milk
2 c. Velveeta cheese, grated
dash of hot sauce
salt and pepper to taste.

Mix all together and place in sprayed baking pan. Bake for about 35-45 minutes in a 350°F oven. I makes a lot but leftovers are good.


BAKED BEANS LIKE BOSTON CHICKEN 

~Submitted by Barbara, Chula Vista, CA

1/4 c Dried Onions Reconstitute in 1/4 c hot Water 5 minutes 
24 Oz-Jar Great Northern Beans 
1 c Hunt's Ketchup 
1/2 c Open Pit Hickory Flavored BBQ Sauce 
1 lg Can Baked Beans 

While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months. 

Serves 6.


ROMANCE BARS

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

I used to make these for my husband for Valentine's Day when he was alive. These came from a magazine that I get. These are delicious!

1 cup flour
1 tbl. white sugar
1/2 cup melted butter
1 cup brown sugar
2 tablespoons flour
1 tsp. baking powder
2 eggs, beaten
1 tsp vanilla extract
2/3 cup chopped walnuts
1 cup flaked coconut
1/2 cup chopped maraschino cherries
3 tablespoons softened butter
1 cup confectioners sugar
1 tablespoon boiling water
1 tablespoon milk
1/2 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 300. In a medium bowl, mix together 1 cup flour and 1 tablespoon white sugar. Stir in melted butter. Spread thinly over the bottom of a 9 x 13 inch pan. Bake for 20 minutes in the preheated oven or until firm. In a medium bowl, stir together the brown sugar, 2 tablespoons flour and baking powder. min in the eggs and 1 tsp vanilla until well blended. Stir in the nuts, coconut and maraschino cherries. Pour over prepared crust. Bake for 20-25 minutes in preheated oven, until the top is light brown. Cool completely before frosting. To make the frosting, mix together 3 tablespoons butter and confectioners sugar. Beat in water, milk, almond extract and vanilla extract until smooth. Spread over cooled bars. Let stand till firm, then slice into squares.


ITALIAN BISCUIT RING

~Submitted by Leasa, IA

For those canned biscuit lovers (and you know who you are), here is a clever alternative to plain old garlic bread.

1 (7.5 oz) can refrigerated buttermilk biscuits
1/4 C fat-free Italian dressing (zesty is good)
1/4 C grated Parmesan cheese
1/3 C shredded Mozzarella cheese
1 t dried parsley

Preheat oven to 425°. Spray a 9 inch pie plate with olive oil flavored Pam. Separate biscuits. Cut each into 2 pieces. Dip pieces in Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into 6 wedges.

Tip: sub low fat/reduced fat cheeses for a healthier recipe.



GRILLED STEAKS WITH CHIPOTLE BUTTER

~Submitted by Treva, Knoxville, TN

Prep Time: 20 min 
Makes: 4 servings 

Create a stampede with grilled beef topped with a kickin' butter.

5 tablespoons butter, softened 
1 small chipotle Chile in adobo sauce (from 7-oz. can), chopped 
1/4 teaspoon adobo sauce 
4 (8-oz.) beef top loin steaks (New York, Kansas City or strip steaks) 
1/4 teaspoon salt 
1/4 teaspoon pepper 

1 . Heat grill. In small bowl, combine butter, Chile and adobo sauce; blend well. 

2 . When ready to grill, sprinkle both sides of steaks with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until of desired doneness, turning once. Serve steaks with Chile butter.

Note
To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.


EASY TIRAMISU

~Submitted by Aafrin, Pune, India

Makes 12 to 16 servings

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup granulated sugar
? cup milk
2 tablespoons butter
1/3 cup granulated sugar 
2 tablespoons instant espresso powder or instant coffee crystals
1/3 cup water 
2 tablespoons rum 
2 (8-ounce) packages cream cheese, softened
? cup sifted powdered sugar
1 teaspoon vanilla extract
2 ounces semi-sweet chocolate, grated
1 cup whipping cream
2 tablespoons coffee liqueur
? cup semi-sweet chocolate, grated

Preheat oven to 350°F. Grease and flour a 9x9x2-inch-baking pan.

In a small bowl, combine flour and baking powder; set aside. In a large mixing bowl, beat eggs on high speed for about 4 minutes or until thick. Gradually add 1 cup granulated sugar, beating on medium speed for 4-5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.

In a small saucepan, heat and stir the milk and butter until the butter melts; add mixture to batter, beating until combined. Pour batter into the prepared pan.

Bake cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan; remove cake from pan. Cool cake completely. 

Meanwhile, in a small saucepan, combine granulated sugar, espresso powder, and water. Cook over medium heat to boiling; boil for 1 minute. Remove from heat and stir in rum; cool completely. In a medium bowl, stir together cheese, powdered sugar, and vanilla. Stir in 2 ounces grated chocolate.

To assemble, cut cake horizontally into 3 layers. Return a cake layer to the baking pan. Brush the bottom layer with 1/3 of the syrup and spread with half of the filling; top with second cake layer. Brush second cake layer with 1/3 of the syrup and spread with the remaining filling. Place third cake layer on top and brush with remaining syrup.

In a medium chilled mixing bowl, combine whipping cream and liqueur. Beat with chilled beaters on medium speed until soft peaks form. Spread whipped cream over top cake layer; sprinkle with ? ounce grated chocolate. Refrigerate at least 4 hours before serving.


DEEP FRIED SCALLOPS

~Submitted by Larry Holmes, Toronto, Canada

1 1/2 pounds fresh scallops
1/4 teaspoon Tabasco sauce
`11/4 teaspoon Worcestershire saucer
2 tablespoons lemon juice
1/2 cup flour
2 eggs, beaten with 1 teaspoon oil
1 cup bread crumbs
oil for deep frying

Preheat peanut oil in deep fryer to 350 degrees F.

Place scallops in bowl. Add Tabasco sauce, Worcestershire sauce and lemon juice. Marinate 10 to 15 minutes.

Dredge scallops in flour. Dip in beaten eggs and coat with bread crumbs.

Deep fry 3 minutes or until done to taste.

Serve with baked sweet potatoes

Serves 4.


FRUIT COOKIES

~Submitted by Brenda, AL

Hi Maggie and 'Z' friends. Brenda from Alabama here. I usually make these at Christmas time but are good any time. You can make them and freeze them too!

7 cups pecans
2 pounds fruitcake fruit (found in produce section)
8 oz dates
2 sticks butter
3 cups cake flour (I never tried with any other flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup milk
1 cup brown sugar, packed
3 eggs, beaten

Chop fruit and nuts into small pieces. Mix fruit with 1 cup of the flour and add nuts. Cream butter and sugar. Add eggs and mix well. Add cinnamon and soda to the remaining 2 cups flour. Add milk and flour mixture alternately to batter, Add fruit and nuts and mix well. Drop by spoonfuls on greased or sprayed cookie sheet. Bake 20 to 30 minutes at 350°. Place on wire racks to cool. Makes 12 to 15 dozen and freezes well. 


SMOKED SALMON & PASTA SALAD

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

250g spiral pasta
100g smoked salmon, sliced
100g snow peas, trimmed, blanched, sliced
1 green capsicum, seeded thinly sliced
2 teaspoons finely grated orange rind
2 teaspoons pink peppercorns, lightly crushed
2 tablespoons toasted pine nuts
mixed salad leaves, to serve 

YOGHURT DRESSING

? cup low-fat yoghurt
2 tablespoons orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped mint 

Cook pasta in a large pan of boiling, salted water for 10-12 minutes, according to packet instructions. Drain well.

YOGHURT DRESSING. Meanwhile, in a jug, whisk together all ingredients. Season to taste.

Return pasta to pan with salmon, snow peas, capsicum, rind and peppercorns.

Toss Yoghurt Dressing through pasta.

Sprinkle with pine nuts and serve with salad.


BACON-WRAPPED PORK AND APPLE PATTIES

~Submitted by Mary S., Nashville, TN

1 pound lean ground pork 
3/4 cup quick-cooking rolled oats 
1/2 teaspoon ground sage 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon dried thyme -- crushed 
1/3 cup applesauce 
1 egg -- slightly beaten 
1/4 cup minced green onion 
4 slices bacon 
1 large tart green apple -- cored and cut in thin wedges 
1/2 medium onion -- cut in small wedges 
1 tablespoon olive oil 

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side. Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.

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GROUND BEEF LO MEIN

~Submitted by Treva, Knoxville, TN

Prep Time: 25 min ; Start to Finish: 25 min

A frozen meal starter kicks off a meal ready in 20 minutes. 

Ingredients: 
1/2 lb lean (at least 80%) ground beef 
1 bag (1 lb 5 oz) Green Giant® Create A Meal!® frozen lo mein stir-fry meal starter 
1/3 cup water 
2 tablespoons hoisin sauce 
1 cup fresh bean sprouts 

Preparation Directions: 
1 . In large skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. 

2 . Add frozen sauce from packet in meal starter, water and hoisin sauce; mix well. Reduce heat to medium; cover and cook 3 to 4 minutes, stirring occasionally, until sauce is thawed. 

3 . Stir in frozen vegetables and noodles from meal starter. Cover; cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender. 

4 . Stir in bean sprouts. Cook 2 to 3 minutes longer, stirring occasionally, until sprouts are tender. 

3 servings (1 1/3 cups each) 

NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Serving Calories 330 Calories from Fat 100 Total Fat 11g 17% Saturated 4g 20% Cholesterol 45mg 15% Sodium 1160mg 48% Total Carbohydrate 36g 12% Dietary Fiber 5g 20% Sugars 14g Protein 20g 
Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Vegetable; 2 Medium-Fat Meat; 1/2 Fat 


HEALTHY SHRIMP CREOLE

~Submitted by Maggie, TX

1 1/2 pounds Medium Shrimp, peeled and veined 
2 - 16 oz. Cans Diced Tomato 
3 Tablespoons Creole Spice Blend 
2 cups long-grain white rice, steamed 
1 teaspoon Canola oil 

Steam rice with 6 cups water. Combine one Tablespoon of Creole spice with shrimp. Heat a medium saut? pan with Canola oil. Sear the shrimp till translucent. Remove from the pan and add the tomatoes and remaining Creole spice. Cook for ten minutes. Add the shrimp back to the pan. Serve over rice. Serves 6 

Per serving: 306.8 Calories; 2.9g Fat (8.7% calories from fat) 23.8g Protein; 45.0g Carbohydrate; 173mg Cholesterol; 177mg Sodium

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DATE NUT SQUARES

~Submitted by Luanne, FL

INGREDIENTS:

1 cup Chopped dates 
3/4 cup Chopped pitted prunes 
1/2 cup Dark raisins 
1 1/4 cup Water 
8 tbsp Margarine, cut into pieces 
2 each Eggs 
1 tsp Vanilla 
1 cup All-purpose flour 
5 1/2 tsp Equal "Measure" OR 
18 package Equal sweetener 
1 tsp Baking soda 
1/4 tsp Salt 
1/2 tsp Ground cinnamon 
1/4 tsp Ground nutmeg 
1/4 cup Chopped walnuts 

DIRECTIONS:

Combine dates, prunes, raisins, and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed about 10 minutes. Remove from heat and add margarine, stirring until melted; cool. Mix eggs and vanilla into fruit mixture, mix in combined flour; Equal Measure, baking soda, salt, cinnamon and nutmeg. Spread batter evenly in greased baking dish, 11x7x2, sprinkle with walnuts. Bake in preheated 350F oven until cake springs back when touched lightly, 30 to 35 minutes. Cool on wire rack, cut into squares. Makes 24 squares. 

Nutrition Information per Square: Calories: 117 Nutritive Values: 2 g Prot; 17 g carb; 5 g fat; 18 mg Chol; 126 mg Sodium 
Diabetic Food Exchanges: 1/2 Fruit; 1/2 Bread; 1 Fat 
15% calorie reduction from traditional recipe


TOMATO-CHEESE MELT 

~Submitted by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS 

- 2 slices whole-wheat bread 
- 2 tablespoons shredded reduced-fat cheddar cheese 
- 1 small tomato, sliced 

DIRECTIONS 

Sprinkle cheese on bread slices. Top with tomato slices and place in toaster oven or under boiler for 2-3 minutes or until cheese melts. Serve with smoothie. 

Nutritional Information Per Serving (1/2 of recipe): Calories: 100, Fat: 3 g, Cholesterol: 5 mg, Sodium: 213 mg, Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 5 g Diabetic Exchanges: 1 Starch, 1 Fat 

Source: "Mix 'n Match Meals in Minutes"

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BONELESS PORK CHOPS WITH MUSHROOMS

~Submitted by Treva, Knoxville, TN

Makes 2 servings

2 (5-oz) boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced 
1 & 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Tips 
To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

Nutrition Information
Per serving: 350 calories; 16 g fat (5 g sat, 8 g mono); 83 mg cholesterol; 4 g carbohydrate; 31 g protein; 1 g fiber; 420 mg sodium.
Nutrition bonus: Selenium (71% daily value); Potassium (17% dv), Zinc (17% dv).

Source: Eating Well



CORN SALSA OVER CHICKEN

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

Note from Maggie: I bet our birthday baby Charlie in Mobile, AL would love preparing this for his bride, Mavis!

Makes 2 servings
Prep: 10 minutes
Chill: 1 hour
Cook: 45 minutes

Ingredients
1/3 cup loose-pack frozen corn
1 small tomato, peeled and chopped (about 1/2 cup)
1 jalapeno pepper, finely chopped, or 2 tablespoons canned diced green chili peppers, drained
1 tablespoon finely chopped onion
1 tablespoon snipped cilantro or parsley
1 tablespoon lemon or lime juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 chicken drumsticks and 2 chicken wings, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1 tablespoon olive oil or cooking oil

Directions
1. Cook the corn according to package directions. Drain well. 

2. For salsa, in a medium mixing bowl stir together the corn, tomato, jalapeno pepper or green chili peppers, onion, cilantro or parsley, lemon or lime juice, 1 tablespoon olive oil or cooking oil, and garlic. Cover and chill for at least 1 hour. 

3. In a medium skillet cook chicken, uncovered, in 1 tablespoon hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 25 minutes. Uncover; cook for 5 to 10 minutes more or until the chicken is tender and no pink remains. Drain on paper towels. 

Or, to grill, omit olive oil. Place chicken pieces, skin side down, on the rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken and grill 15 to 25 minutes more or until the chicken is tender and no pink remains. 

4. To serve, transfer chicken to individual plates. Spoon salsa over chicken. Serves 2. 

Menu Idea: Patty pan squash, orange wedges, and crusty hard rolls are great accompaniments to the salsa-topped chicken. 

Nutritional facts per serving
Calories: 369, total fat: 26g, saturated fat: 5g, cholesterol: 77mg, sodium: 143mg, carbohydrate: 9g, protein: 24g

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FRUIT AND NUT SLAW

Wonderfully refreshing! We served this with grilled chicken.

1 (8 ounce) can crushed pineapples 
1 tablespoon lemon juice 
1 medium banana, sliced 
3 cups finely shredded cabbage 
1 cup thinly sliced celery 
1 (11 ounce) can mandarin orange sections, drained
1/2 cup chopped walnuts 1/4 cup raisins 
1 (8 ounce) carton orange flavored yogurt or 1 cup non dairy whipped topping 
plus 1 teaspoon frozen orange concentrate
1/2 teaspoon salt 

Drain the pineapple, reserving 2 tablespoons of the syrup. Combine the reserved syrup with the lemon juice and then toss the banana slices with 1 tablespoon of the juice mixture; setting aside the remaining juice. In a large bowl combine the pineapple, banana, cabbage, celery, oranges, nuts and raisins. In another bowl combine the reserved juice mixture with the yogurt (or topping mixture and orange juice concentrate) and salt to taste. Add the dressing to cabbage and fruit mixture; toss gently to coat and then cover and chill the mixture for at least 1 hour.

Serves 8 to 10

Source: Perfectly Pareve by Eileen Goltz


OLD ALLIGATOR GRILL CAJUN KISSES

8 fresh jalapeno peppers 
8 peeled, de-veined and cooked medium-size shrimp
Monterey jack or mozzarella cheese 
8 strips bacon
Sour cream

Cut tops off of jalapeno peppers and scoop out seeds (discard seeds and tops). Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with strip of bacon (use toothpick to secure in place). Place each "kiss" on a broiler pan. Broil until bacon is crispy. (you can also deep fry, but this version is less greasy) Drain on paper towel and serve on plate with sour cream for dipping.

Source: Old Alligator Grill, Austin, Texas


CABBAGE LASAGNA 

1 pound extra lean ground beef 
1 small to medium head of cabbage 
1/2 cup ricotta cheese 
1 tablespoon Parmesan cheese 
1/4 cup green onions, chopped 
1 tablespoon parsley flakes 
1 tablespoon Italian seasoning 
1 tablespoon garlic powder 
1 jar spaghetti sauce 
4 ounces low-fat mozzarella cheese, grated 

Brown ground beef, draining excess fat. 

Cook cabbage until tender, drain well. 

Mix ricotta cheese with ground beef; add Parmesan cheese, green onions, parsley, Italian seasoning and garlic powder. 

Spray casserole dish with non-stick cooking spray and line bottom of dish with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour spaghetti sauce over cabbage and top with mozzarella cheese. Bake at 350 degrees F for approximately 1 hour.


RICE PATTIES

The kids eat these with ketchup. Leftover gravy is good on them, too.

1 1/2 cups leftover cooked rice 
2 eggs, blended with 2 tablespoons water 
2 teaspoons instant onion soup mix 
1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil.

Makes 8 to 9 patties.


BAKED CORN CASSEROLE

There are a gazillion corn casserole recipes but this is one we use often. You can add cheese, jalapenos, grated onion, whatever melts your butter.

1 (8 1/2 ounce) package corn muffin mix 
1 (15 3/4 ounce) can whole-kernel corn, drained 
1 (14 3/4 ounce) can cream-style corn 
1 cup sour cream 
1/4 cup (1/2 stick) butter, softened 
1 egg

Heat the oven to 350 degrees F. Butter a 2-quart casserole dish or spray with nonstick cooking spray.

In a large bowl, combine all the ingredients. Mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden.

Serves 4 to 6