A2ZRecipes.net

I apologize for the delayed posting of this issue. There was some unknown problem with Zinester, our newsletter hosting service.

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Here in the States, we celebrate Labor Day on the first Monday of September. Much to our liking and style, we make it a three-day weekend (don't you love those?) and, to me, it no longer resembles the purpose for which it was intended, a day of rest for the working man. Rather than all businesses closing down to enable the laborers to have one day away from the gruel of their jobs, it has become anything but that to many. Just imagine going to fuel up for that trip and no gas stations being open, or to the store to stock up on cook-out supplies and finding Wal-Mart closed. No, many of us must work on this day. As for me, knowing that some will enjoy this time away from work is reward enough. Getting them to behave so we public safety employees didn't have to work harder is another matter all together!

Our Monthly Theme topic of Bountiful Breakfast has ended. I am quite pleased with the response and I know you will be, too, when the issue is posted next Sunday. I am introducing the newest Monthly Theme topic today, so be sure to visit the Monthly Theme - Recipe Submissions section to read all about it. I think you will agree that all the excuses for not sending in recipes are null and void. Everyone will be able to participate in this one!

Recently I stopped the use of all those ads in A to Z Recipes Newsletters. Some of you joked that you haven't missed them. Well, for the most part, I haven't either. I've felt better knowing that you'd have more pure content here and a lot less to skim over while looking for the recipes and other goodies you've come to expect from this publication. And, I'll toot my own horn here: this is a pretty good publication! No, we haven't won a slew of awards because I don't use fancy-schmancy publicity companies. We're pretty much word-of-mouth here, and it has worked out really well. Sadly, without the publicity or the ads, I am totally reliant on my own financial resources to get the publication and web site bills paid. And the day will never come when I charge for this service. I'll quit first. However, you will see a little campaign of my own (it is in blue following this section) twice a year (October and April). That's when the big bills come due and I scrape together the funds from my family budget. I know there are people who are not only willing to help, but can afford it. It is my hope they'll step up to the plate and help me keep this newsletter going. Please, to the many who are on fixed or limited incomes, I do not expect anything from you. I do not wish to cause anyone any discomfort during this time (I am uncomfortable enough for all of us just asking). And writing me to tell me you can't or won't is not good for either of us. All I ask is that if you can, please do. Otherwise, I'll keep tootling along as in the past. Thanks for your time. Back to the recipes!

In today's issue, I have given you the day off. You will find recipes from my own files that are suitable for this Labor Day celebration (interspersed are regular, heart healthy, diabetic and recipes for two). Since most folks will be cooking out, there is great focus on that. However, for some like myself, no charcoal will hit the old grill this weekend, as I must work. But - we can still put together a special meal for our family, so I've provided some recipes that can be done in the kitchen. There are even a few that require no cooking at all. I hope you enjoy the day off from sending as much as I enjoyed the labor of love putting this issue together. I would like to thank the following, whose special touches helped round out the issue today:

Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Joanna, TX (my oldest daughter)

Have a wonderful Labor Day and please be safe. We'll see you here again on Wednesday, God willing.

PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two months with the biggest expenditures are October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.

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 in Frankenmuth or Sunday the 14th in Toronto. Use this handy link for more information: Great Northern Escape. I hope to see you there!

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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.

Shared by Patricia, Charlevoix, MI

Americans should be ashamed.

We've eaten so many billions of Buffalo wings that many kids today

...have never seen a buffalo fly.

~A comment in the Atlanta Constitution newspaper~

I've Learned

Shared by Larry Holmes, Toronto, Canada

Written by Andy Rooney, a man who has the gift of saying so much with so few words.

I've learned...
That the best classroom in the world is at the feet of an elderly person.

I've learned...
That when you're in love, it shows.

I've learned...
That just one person saying to me, "You've made my day!" makes my day.

I've learned...
That having a child fall asleep in your arms is one of the most peaceful feelings in the world.

I've learned...
That being kind is more important than being right.

I've learned...
That you should never say no to a gift from a child.

I've learned...
That I can always pray for someone when I don't have the strength to help him in some other way.

I've learned...
That no matter how serious your life requires you to be, everyone needs a friend to act goofy with.

I've learned...
That sometimes all a person needs is a hand to hold, and a heart to understand.

I've learned...
That simple walks with my father around the block on summer nights when I was a child, did wonders for me as an adult.

I've learned...
That life is like a roll of toilet paper - the closer it gets to the end, the faster it goes.

I've learned...
That we should be glad God doesn't give us everything we ask for.

I've learned...
That money doesn't buy class.

I've learned...
That it's those small daily happenings that make life so spectacular.

I've learned...
That under everyone's hard shell, is someone who wants to be appreciated and loved.

I've learned...
That the Lord didn't do it all in one day - What makes me think that I can?

I've learned...
That to ignore the facts does not change the facts.

I've learned...
That when you plan to get even with someone, you are only letting that person continue to hurt you.

I've learned...
That love, not time, heals all wounds.

I've learned...
That the easiest way for me to grow as a person is to surround myself with people smarter than I am.

I've learned...
That everyone you meet deserves to be greeted with a smile.

I've learned...
That there's nothing sweeter than sleeping with your babies and feeling their breath on your cheek.

I've learned...
That no one is perfect until you fall in love with them.

I've learned...
That life is tough, but I'm tougher.

I've learned...
That opportunities are never lost; someone will take the ones you miss.

I've learned...
That when you harbor bitterness, happiness will dock elsewhere.

I've learned...
That I wish I could have told my Mom that I love her one more time before she passed away.

I've learned...
That one should keep his words both soft and tender, because tomorrow he may have to eat them.

I've learned...
That a smile is an inexpensive way to improve your looks.

I've learned...
That I can't choose how I feel, but I can choose what I do about it.

I've learned...
That when you're newly born grandchild holds your little finger in his little fist, that you're hooked for life.

I've learned...
That everyone wants to live on top of the mountain, but that all the happiness and growth occurs while you're climbing it.

I've learned...
That it's best to give advice only in two circumstances; when it's requested, and when it's a life threatening situation.

I've learned...
That the less time I have to work with, the more things I get done.

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!

Labor Day is a United States federal holiday that takes place on the first Monday in September. The holiday began in 1882, originating from a desire by the Central Labor Union to create a day off for the "working man". It is still celebrated mainly as a day of rest and marks the symbolic end of summer for many. Labor Day became a national holiday by Act of Congress in 1894.

Labor Day has been celebrated on the first Monday in September in the United States since the 1880s. The form that the observance and celebration of Labor Day should take were outlined in the first proposal of the holiday - a street parade to exhibit to the public "the strength and esprit de corps of the trade and labor organizations" of the community, followed by a festival for the recreation and amusement of the workers and their families. This became the pattern for the celebrations of Labor Day. Speeches by prominent men and women were introduced later, as more emphasis was placed upon the economic and civic significance of the holiday. Still later, by a resolution of the American Federation of Labor convention of 1909, the Sunday preceding Labor Day was adopted as Labor Sunday and dedicated to the spiritual and educational aspects of the labor movement.

Today Labor Day is often regarded simply as a day of rest and, unlike the May 1 Labor Day celebrations in most countries, parades, speeches or political demonstrations are rare. Forms of celebration include picnics, barbecues, fireworks displays, water sports, and public art events. Families with school-age children take it as the last chance to travel before the end of summer. Some teenagers and young adults view it as the last weekend for parties before returning to school. However, of late, schools have begun well before Labor Day, as early as the 24th of July in many urban districts, including Nashville and Atlanta. In addition, Labor Day marks the beginning of the season for the National Football League and NCAA College Football. The NCAA usually plays their first games the weekend of Labor day, with the NFL playing their first game the Sunday following Labor Day.

Current dates

Labor Day (United States) will fall on the following dates in the next few years:

2007 - September 3 
2008 - September 1 
2009 - September 7 
2010 - September 6 
2011 - September 5

Source: Various internet

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!

A to Z Recipes Handy Links for Diabetics

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.
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1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
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18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California

Normalcy

Shared by Larry Holmes, Toronto, Canada

It doesn't hurt to take a hard look at yourself from time to time, and this should help get you started.

During a visit to the mental asylum, a visitor asked the Director what the criterion was which defined whether or not a patient should be institutionalized.

"Well," said the Director, "we fill up a bathtub, then we offer a teaspoon, a teacup or a bucket to the patient and ask him or her to empty the bathtub."

"Oh, I understand," said the visitor. "A normal person would use the bucket because it's bigger than the spoon or the teacup."

"No." said the Director, "A normal person would pull the plug. Do you want a bed near the window or the door?"



Home Depot

Shared by Joanna, TX (my oldest daughter)

Charlie was fixing a door and he found that he needed a new hinge, so he sent his wife Mary to Home Depot.

While at Home Depot, Mary saw a beautiful teapot on a top shelf while she was waiting for John, the manager, to finish waiting on a customer.

When John was finished, Mary asked "How much for the teapot?

John replied, "That's silver and it costs $300."

"My goodness that sure is a lot of money!" Mary exclaimed.

Then she proceeded to describe the hinge that Charlie had sent her to buy and John went to the back room to find it. From the back room John yelled, "Mary, you wanna screw for that hinge?"

Mary replied, "No, but I will for the teapot."

This is why you can't send a woman to Home Depot.

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!

MARGARITA PIE

I hope y'all have a wonderful Labor Day feast. Here is a terrific ending to your meal. This one bakes up beautifully (which makes me happy since it contains eggs).

1 (14 oz.) can sweetened condensed milk
2 egg yolks
3/4 cup sugar, divided
1/3 cup fresh lime juice
1/4 cup tequila
1/4 cup Cointreau or triple sec
2 egg whites
1 (9-inch) graham cracker crust
1 (8 oz.) carton heavy, whipping cream
Lime slices for garnish

Preheat oven to 325 degrees F.

In mixing bowl, combine sweetened condensed milk, egg yolks, 1/2 cup sugar, lime juice, tequila and Cointreau (or triple sec) and mix well.

Beat egg whites until slightly stiff and fold into egg-sugar mixture.

Spoon mixture into pie crust, bake for 25 minutes or until set. Cool.

Beat whipping cream, add 1/4 cup sugar and spread over cooled pie. Chill several hours or overnight. 

When ready to serve, slice lime very thin and make cut to center of each lime slice, twist and place on each serving for garnish.

Source: Classic Tex-Mex and Texas Cooking by Sheryn Jones

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!

CRAB BALLS

These are really good. You can use canned crab and make these puppies for your family without much work.

Ingredients:
2 lbs crab meat
2 cups bread crumbs
handful of minced onion
juice of one lemon
some parsley
some dill
1/4 cup white wine
1/2 lbs thinly sliced bacon

Directions:
Pick over crabmeat and remove any shell or cartilage. In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, and enough wine to moisten the mixture. Mix thoroughly and shape into walnut-size balls. Cut bacon slices in half crosswise and wrap each crabmeat ball in a half slice of bacon, covering crab mixture completely. Secure bacon to crab balls with toothpicks. Broil on a rack in middle of oven about 15 minutes, turning frequently, or until bacon is crispy on all sides.

Makes about 40 appetizer crab balls.


COOL-AS-A-CUCUMBER DRESSING

Prep time: 5 minutes
Yield: 2 cups

1/2 pound cucumber (about 1/2 large cucumber or 2 small)
2 green onions
1/2 cup nonfat or lowfat yogurt
1/2 cup reduced-fat cream cheese
3 tablespoons white distilled vinegar
2 to 3 tablespoons honey, to taste (of course, Maggie uses only OhioHoney.com)
1/2 teaspoon dried dill, crushed
1/2 teaspoon salt
1/2 teaspoon white pepper, or to taste

1. Peel, seed, and coarsely chop the cucumber into large chunks. 

2. Coarsely chop the green onions. 

3. In a blender or food processor, process the cucumber, green onions, yogurt, cream cheese, vinegar, honey, dill, salt, and white pepper until pureed. The mixture will be light and airy, like the foam on an ocean wave. This dressing lasts four days in the refrigerator. 

Vary It! For an Indian-inspired cold soup, mix 2 cups of the dressing with 1 cup of defatted chicken broth and serve chilled with fresh mint. For a healthy and refreshing summer drink and after-school snack, blend with ice. Pour it on grilled fish as a sauce, or serve instead of tartar sauce. Coarsely chop the vegetables, replace the dill with cilantro and add chopped chiles and tomatoes for a salsa. Toss it with melon balls for a fruit salad. And of course, you can always serve it as a dressing for a simple green salad.

Source: Cooking With Kids For Dummies by Kate Heyhoe


BOURBON BALLS

Look, Mom... no baking! Of course, these are for the adults.

Ingredients:
1 cup crushed vanilla wafers
1 cup finely chopped pecans
1 1/2 cup confectioners' sugar, divided
2 tbsp unsweetened cocoa
2-4 ounces of bourbon
1 1/2 tablespoons light corn syrup

Directions:
Combine vanilla wafer crumbs, chopped pecans, and confectioners' sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners' sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. 

Makes about 3 dozen.


CRUNCHY SUMMER VEGETABLE SALAD

2 1/2 cups (415 g) fresh corn kernels, about 5 medium ears 
2 cups (320 g) fresh or frozen peas 
8 ounces (240 g) jicama, peeled and julienned 
8 ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced 
1 large red bell pepper, 8 ounces (240 g), seeded and julienned 
1/2 pound (240 g) fresh bean sprouts 

Dressing: 
2 shallots, minced 
2 tablespoons (30 ml) white wine or champagne vinegar 
3 tablespoons (45 ml) grape seed or canola oil 
1/4 cup (12 g) snipped fresh chives 
salt (optional) and freshly ground pepper to taste

In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl. 

Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve. 

Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once. 

Serves 12.
Per serving: 102 calories (33% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 14 mg sodium 
Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat 

Source: Diabetic Recipes


JAMAICAN JERK CHICKEN

The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste. 

Servings: 4
Serving Portion: 1/4 chicken
Prep Time: 15 minutes
Cook Time: 45 minutes

3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs 
1 onion 
2 cloves garlic 
1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes 
2 teaspoons allspice 
2 teaspoons black pepper 
1 teaspoon nutmeg 
1/2 teaspoon cinnamon 
1 tablespoon fresh thyme or 1 teaspoon dried 
2 teaspoons salt 
3 tablespoons vegetable oil 
3 tablespoons lime juice 
3 tablespoons soy sauce 

In a food processor, mix all ingredients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours. 

To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes). 

TIP: Can also be cooked in an oven: preheat to 400F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.


STRAWBERRIES AND CREAM

This makes a large baking dish full so it is perfect for family gatherings. Make the night before for best results. You can easily lighten things up by using reduced-fat and sugar-free ingredients.

1 cup butter, softened 
1 1/2 cups all-purpose flour 
1 cup chopped pecans 
1 (8 ounce) package cream cheese, softened 
2 1/2 cups confectioners' sugar 
1 (12 ounce) container frozen whipped topping, thawed 
1 1/2 quarts fresh strawberries, halved 
1 (8 ounce) jar ready-to-use strawberry glaze

Preheat oven to 350 degrees F (175 degrees C). 

Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish. Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. 

In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight. Top with strawberries and drizzle with glaze to serve, cut into 16 squares.

Amount Per Serving:
Calories: 424
Total Fat: 27.4g
Cholesterol: 46mg
Sodium: 179mg
Total Carbs: 42.9g
Dietary Fiber: 2.4g
Protein: 3.7g


MUSHROOMS STUFFED WITH CRABMEAT AND GRUYERE

1/2 pound crabmeat -- flaked 
5 tablespoons butter 
3 tablespoons onion -- chopped 
3 tablespoons flour 
1 cup milk 
1/8 teaspoon salt pinch cayenne pepper 
2 tablespoons parmesan cheese -- grated 
2 tablespoons bread crumbs -- dried 
1 tablespoon parsley -- chopped 
24 medium mushrooms -- stems removed 
2 tablespoons dry sherry 
6 tablespoons gruyere cheese -- grated 

Preheat oven to 350 degrees. 

Carefully pick over the crabmeat to remove any cartilage and shell fragments. 

Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat. 

Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. 

Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool. 

Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. 

Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve hot. 

Serves 4 as an appetizer, and more as an hors d'oeuvre.

Source: The Red Lion Inn Cookbook


BROCCOLI-GRAPE SALAD

I use sunflower seeds in this. The flavors and textures are unbelievable. We usually serve this with broiled meats. So good!

SALAD INGREDIENTS: 
2 bunches fresh broccoli, cut into bite sized pieces 
1 1/2 cups celery, chopped 
1 bunch green onions, chopped 
1 1/2 cups red grapes, halved 
1 cup raisins 
1/2 pound bacon, cooked crisp and crumbled 
1 cup nuts, optional (pine nuts, sunflower seeds, sliced almonds) 

DRESSING INGREDIENTS: 
1 1/2 cups light mayonnaise 
1/4 cup sugar 
3 tablespoons vinegar 
3 tablespoons milk 

Directions:

Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl. 

In a small bowl, combine dressing ingredients. 

Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors. 

Add nuts just before serving. 

This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion. 

TIME SAVING TIP: Buy pre-cut broccoli, celery, and onions, as well as pre-cooked bacon.


RIB EYE STEAK WITH SPICY RUB

Ingredients 

2 tablespoons brown sugar 
1 1/2 tablespoons fresh cracked black pepper 
1 1/2 tablespoons paprika 
1 tablespoon ground cumin 
1/2 tablespoon salt 
4 thick cut rib eye steaks - 1 inch thick or sirloin steak - cut 1 inch thick 

Directions 

Combine sugar, pepper, paprika, cumin and salt on a platter. Coat steaks evenly with the mixture. Let sit in the refrigerator for 30 minutes, then bring to room temperature. 

Grill steaks over direct heat for 4-5 minutes on each side for medium rare, 6 minutes on each side for medium, 7 minutes on each side for medium well, more time for desired doneness. 

Remove steaks from grill and cover with foil, allow the steaks to rest for 2-3 minutes. 

Serve warm. 


SHRIMP SALAD TARTS

A perfect appetizer that may be made before guests arrive (up to about 2 hours). Low fat versions of mayo, sour cream and cheese may be used.

1 pound medium sized shrimp - cooked and shelled 
1/4 cup mayonnaise 
1/4 cup sour cream 
1 tablespoon grated lemon zest 
2 teaspoons lemon juice 
2 teaspoons Old Bay Seasoning 
1/3 cup celery - diced 
2 tablespoons green onion - thinly sliced 
Grated parmesan cheese and parsley to garnish if desired
Purchased (or home made) mini tart shells

Coarsely chop shrimp. 

In a medium bowl, stir together the mayo, sour cream, zest and lemon juice. Add in the shrimp, celery and green onions. 

Fill each tart shell with a heaping tablespoon of mixture. Garnish if desired with chopped parsley and grated parmesan cheese.

Serve chilled.

Makes about 2 dozen mini tarts.


LEMON SQUARES

Ingredients
Crust
1 cup all-purpose flour
1/4 cup confectioners' sugar
6 tablespoons margarine or butter, softened
1/2 (3-ounce) package cream cheese (3 tablespoons), softened

Lemon Filling
2 lemons
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 tablespoon confectioners' sugar

Directions
1. Preheat oven to 350 degrees F. Line 8" by 8" metal baking pan with foil; grease foil. 

2. Prepare crust: In large bowl, with mixer at low speed, beat flour, confectioners' sugar, margarine or butter, and cream cheese until blended. Increase speed to medium; beat until dough forms, occasionally scraping bowl with rubber spatula. 

3. With fingertips, press dough onto bottom of pan. Bake crust 30 minutes or until lightly browned. 

4. Meanwhile, prepare lemon filling: From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In small bowl, with wire whisk, mix granulated sugar, flour, baking powder, salt, eggs, lemon peel, and lemon juice until smooth. 

5. Pour filling over warm crust. Bake 25 minutes or until filling is set and light golden. Transfer pan to wire rack. Place confectioners' sugar in sieve; sprinkle over warm filling. Cool completely in pan on wire rack. 

6. When cool, transfer with foil to cutting board; run knife between edge of dessert and foil to separate. Cut into 4 strips, then cut each strip crosswise into 4 squares. To store, cover pan and refrigerate.

Yields 16 squares 
Nutritional Information (per serving) 
Calories 145 
Total Fat 6 g 
Saturated Fat 2 g 
Cholesterol 30 mg 
Sodium 120 mg 
Carbohydrates 22 g 
Protein 2 g 

Source: Good Housekeeping Magazine


GRILLED BUFFALO CHICKEN WINGS

Servings: 6 to 8 servings
Prep Time: 5 min.
Cook Time: 20 min.

INGREDIENTS:

2 1/2 lbs. chicken wings 
3/4 cup Frank's REDHOT Buffalo Wing Sauce 

DIRECTIONS:

1. GRILL wings over medium heat 20 to 25 min. until cooked and crispy. 

2. BASTE with Buffalo Wing Sauce while grilling.

Source: Frank's Redhot


OLD FASHIONED LEMONADE

This recipe, from chef Curtis Aikens, uses a simple syrup, which is important for thorough mixing and correct sweetness in cold drinks. Ever had the last drink from a glass and had pure sugar in it? Yuk! This makes about 2 quarts of lemonade.

1 cup sugar 
1 cup water 
Peel of 1 lemon, cut into strips 
Juice of 6 lemons 
Fresh mint sprigs and lemon slices, for garnish

In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a mint sprig.

Source: Curtis Aikens, Food Network


STEAKHOUSE STEAK

FOR THE RUB:
1 tbsp. whole black peppercorns
1 tsp. kosher salt
1 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. dried thyme

REMAINING INGREDIENTS:
1 (1 lb.) flank steak, trimmed
Cooking spray
Chopped fresh parsley (optional)

To prepare rub, heat a small skillet over medium heat. Add peppercorns, cook 1 minute or until fragrant. Transfer toasted peppercorns to a spice grinder, grind until fine. Combine ground peppercorns, salt, mustard, garlic powder and thyme in a small bowl. Rub peppercorn mixture evenly over steak. Let stand for 10 minutes.

Heat a nonstick grill pan over medium-high heat. Coat the flank steak with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Let stand 5 mins. before slicing. Garnish with chopped parsley if desired. Yield: 4 servings (serving size 3 oz. of meat.)

Calories 171, fat 6.5 g. (sat. 2.4 g, mono 2.4 g, poly 0.3 g) protein 25 g, carb 1.6 g, fiber 0,5 g, chol 37 mg, iron 2 mg, sodium 533 mg, calcium 36 mg.

Source: Cooking Light Jan/Feb 2006


GOAT CHEESE STUFFED EGGS

6 large eggs, hard-boiled and peeled 
3 tablespoons goat cheese 
3 tablespoons mayonnaise 
2 tablespoons chutney 
2 tablespoons finely chopped pecans 
2 tablespoons finely chopped celery 
Salt and freshly ground black pepper 
Chopped parsley leaves, optional 
Additional goat cheese and pecans, optional

Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with fork and stir in goat cheese, mayonnaise, chutney, pecans and celery. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with parsley, goat cheese and pecans, if desired.

Serves 12.

Source: Paula Deen


MIXED GREENS WITH TOMATO-GINGER DRESSING

1 large plum tomato, seeds squeezed out, roughly chopped 
1/4 cup chopped oil-packed sun-dried tomatoes 
1 tablespoon minced fresh ginger 
2 garlic cloves, peeled 
1 to 2 tablespoons balsamic vinegar 
1/2 cup water 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
6 cups washed mixed greens (any combination of romaine, red leaf, Bibb, Boston lettuce, mustard greens, spinach)

In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth. 

Divide greens evenly among 4 salad plates and spoon dressing over top.

Serves 4.
Nutrition Information 
Nutritional Analysis Per Serving Calories 38 
Total fat 1g Saturated fat 0g 
Cholesterol 0mg Sodium 173mg 
Carbohydrates 6g Protein 1.5g 
Fiber 2.5g 

Source: Quick Fix Meals by cookbook author, nutritionist, and food journalist Robin Miller


GRILLED PORK TENDERLOIN

This is another recipe from one of my favorite cooks, Paula Deen.

Marinade: 
1/2 cup soy sauce 
2 oranges, juiced 
1 lime, juiced 
1/2 cup tamarind concentrate 
1 tablespoon Dijon mustard 
1 teaspoon ground ginger 
1 clove garlic, crushed 
1 tablespoon chopped scallions 
1 pork tenderloin (about 12 ounces) 
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. 

Preheat an outdoor grill or preheat oven to 350 degrees F. 

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. 

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Serves 2.

Source: Paula Deen


RED POTATO SALAD WITH ASPARAGUS AND ARTICHOKE HEARTS 

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3-inch] potatoes) 
1 pound fresh asparagus, 1 inch trimmed off the base and, if stalks are thicker than a pencil, peeled
4-1/2 tablespoons cider vinegar 
1 tablespoon Dijon mustard 
1-1/2 teaspoons honey (of course, Maggie uses only OhioHoney.com)
3/4 teaspoon sea salt, plus more to taste 
6 tablespoons extra-virgin olive oil 
1 14-ounce can whole artichoke hearts, drained, each heart cut vertically into eighths 
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled 
2 tablespoons chopped fresh dill (optional)
Freshly milled black pepper 
Fresh arugula or spinach (optional) 

Place potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a for, 15 to 20 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl. 

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes. 

Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creamy. Add the artichokes and dressing to the potatoes and toss lightly. 

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste, and adjust seasoning with more salt, pepper, and/or blue cheese to taste. 

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired. 

VARIATION: No-Frills Red Potato Salad -- Omit the asparagus, artichoke hearts, and blue cheese. The dill can be omitted. Add 1/4 medium red onion, diced, and 1 large celery rib, diced. 

Source: 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey and Nancy O'Hara


ARUGULA SALAD WITH CHERRY TOMATOES AND SHAVED PARMESAN

With cancer fighting arugula, this salad is a wonderful side-dish accompaniment to grilled foods. We enjoy it with pasta, too.

6 cups (3 bunches or about 4 1/2 ounces, 135 g) fresh arugula leaves 
1 2-ounce (60 g) chunk of Italian Parmigiana-Reggiano cheese 
12 large cherry tomatoes, stems removed and cut in half 
3 tablespoons (45 ml) olive oil 
3 tablespoons (45 ml) fresh lemon juice 
freshly ground pepper 

Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves. Drain well on paper towels. Remove and discard the tough stem ends. 

Using a vegetable peeler, shave the Parmesan into long, thick strips. Place half of the cheese in a salad bowl. Top with cherry tomatoes and arugula. Chill until ready to serve. 

When ready to serve, whisk together the olive oil and lemon juice. Pour over the arugula and toss lightly. Top with the remaining cheese shavings and a generous grinding of fresh pepper. Serve at once. 

Serves 12.
Per serving: 58 calories (73% calories from fat), 2 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohydrate, trace dietary fiber, 4 mg cholesterol, 92 mg sodium 
Exchanges: 1 fat 

Source: Diabetic Recipes


LONDON BROIL

INGREDIENTS
3 cloves garlic, minced 
1/2 cup soy sauce 
2 tablespoons vegetable oil 
2 tablespoons ketchup 
1 teaspoon dried oregano 
1 teaspoon ground black pepper 
1 (2 pound) flank steak or round steak

DIRECTIONS
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.

Preheat grill for medium-high heat. 

Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 22
Total Fat: 9.1g
Cholesterol: 75mg
Sodium: 1334mg
Total Carbs: 4.1g
Dietary Fiber: 0.5g
Protein: 29.8g

Source: Tried & True - All Season Grilling & BBQ Cookbook


CORKSCREW AND TOMATO SALAD

This is one salad that is best prepared right before dinner and served at room temperature. The twists and turns of the corkscrew pasta are ideal for trapping the tasty dressing. Just be sure to rinse the cooked pasta under cold running water before adding the other ingredients. Otherwise, it will continue to cook in the oil and vinegar, and turn mushy. 

1 lb. corkscrew pasta 
1/2 cup olive oil 
1/4 cup balsamic vinegar 
1 small garlic clove, peeled 
1/2 cup walnuts 
1 tsp. salt 
Fresh pepper, to taste 
4 medium tomatoes 
1 can (16 oz.) white beans, drained and rinsed 

Step 1 
Cook the pasta "al dente" in 4 quarts of boiling salted water. Drain, then cool the pasta under running water. 

Step 2 
In a blender or food processor, puree the olive oil, balsamic vinegar, garlic and walnuts until smooth. Season with salt and pepper. 

Step 3 
Halve the tomatoes, remove the seeds and chop into bits. Combine with the beans and dressing in a bowl. Pat the pasta dry and add it to the other ingredients. Mix well. Marinate for 30 minutes.

Serves 8. 

Source: FamilyFun Magazine


NO-BAKE PEACHES AND CREAM CHEESECAKE

A luscious cheesecake with all the satisfaction of a baked one, without turning on the oven. We used ripe peaches, nectar, and preserves for triple-good peach flavor.

Ingredients
2 envelopes unflavored gelatin
2 cups peach nectar
1/2 cup sugar
4 large egg yolks
2 packages (8 ounces each) cream cheese, softened
1 container (8 ounces) sour cream
1 teaspoon vanilla extract
1/3 cup peach preserves
3 ripe medium peaches (about 1 pound), peeled and thinly sliced
2 tablespoons fresh lemon juice
1/2 cup pistachio nuts, shells removed (about 1/4 cup)

Directions
1. In small bowl, evenly sprinkle gelatin over 1 cup cold water. Let stand at room temperature 2 minutes to soften gelatin slightly.

2. In 3-quart saucepan, with wire whisk, mix 1 cup peach nectar with sugar and egg yolks until blended. Cook over medium heat 5 minutes or until slightly thickened and temperature on instant-read thermometer reaches 160 degrees F, stirring constantly (do not boil). Reduce heat to low; whisk in softened gelatin and heat 3 minutes, just until dissolved.

3. Pour gelatin mixture into medium bowl; stir in remaining cup peach nectar. Set bowl with gelatin mixture in larger bowl filled halfway with ice water. With rubber spatula, stir gelatin mixture occasionally until it just begins to set, about 20 minutes. Remove gelatin mixture from bowl of ice water.

4. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until very smooth, about 3 minutes. Add sour cream and vanilla, and beat 5 minutes or until blended, scraping bowl often with rubber spatula.

5. Gradually beat gelatin mixture into cream-cheese mixture; beat until smooth.

6. Pour cream-cheese mixture into 9-inch springform pan; with spatula, smooth top. Cover with plastic wrap and refrigerate at least 3 hours or overnight, until set.

7. Up to 2 hours before serving, after cheesecake is set, heat preserves in small saucepan over low heat until melted. Press preserves through fine sieve into bowl; cool slightly.

8. When preserves are cool, toss peach slices with lemon juice. Arrange slices on top of cheesecake; brush with preserves. Cover and refrigerate cheesecake until ready to serve.

9. Meanwhile, set aside 1 tablespoon pistachios; finely chop remaining nuts.

10. To serve, loosen cheesecake from side of pan with knife; remove side. Place cheesecake on cake stand or dessert platter. Sprinkle whole pistachios over top of cheesecake. Using cupped hand or flat wide spatula, press remaining pistachios onto side of cake.

Serves 16.

Each serving: About 230 calories, 5 g protein, 20 g carbohydrate, 15 g total fat (9 g saturated), 1 g fiber, 90 mg cholesterol, 115 mg sodium. 

Source: Good Housekeeping Magazine


FLAME-COOKED CHICKEN SALTIMBOCCA

So simple, yet so flavorful; this will quickly become a part of your outdoor repertoire. Remember, cutlets are thin, so make sure you don't overcook them.

Ingredients
2 tablespoons fresh lemon juice
1 tablespoon olive oil
8 chicken cutlets or skinless, boneless chicken-breast halves with tenderloins removed (2 pounds)
24 large fresh sage leaves
8 thin slices prosciutto (4 ounces)

Directions
1. Lightly grease grill. In large bowl, with fork, mix lemon juice and olive oil. Add chicken and toss to coat.

2. Lay 3 sage leaves on each chicken cutlet. Wrap a slice of prosciutto around each cutlet. Grill cutlets 8 minutes, turning once, until juices run clear when thickest part is pierced with tip of knife. Arrange chicken on platter. 

Servings 8, each provides:
Calories 195 
Total Fat 7 g 
Saturated Fat 2 g 
Cholesterol 83 mg 
Sodium 410 mg 
Carbohydrates 1 g 
Protein 31 g 

Source: Susan Westmoreland, food editor of Good Housekeeping magazine


QUICK AND EASY WATERMELON PIE

Ingredients: 
1 can sweetened condensed milk 
4 ounce container refrigerated non-dairy topping, thawed 
1/4 cup lime juice 
2 cups watermelon balls 
9-inch graham cracker crust 

Instructions: 
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 more hours before serving. 

Servings: Makes 1 pie 

Source: National Watermelon Promotion Board


CHEESEBURGERS WITH SPICY RANCH SAUCE

The sauce truly makes these burgers an absolute for Labor Day. I did not find it too spicy, so for fellow chile-heads, add more green jalapeno hot pepper sauce. Using crumbles of bleu cheese instead of American cheese is also a taste bud treat.

2 pounds ground beef 
8 slices American cheese 
8 hamburger buns split 
Romaine lettuce leaves 
Tomato slices 

Spicy Ranch Sauce: 
1/2 cup prepared ranch salad dressing 
2 tablespoons fresh cilantro 
2 tablespoons canned, chopped green chilies 
1 tablespoon green jalapeno hot pepper sauce 

Combine Spicy Ranch Sauce ingredients in medium bowl; cover and refrigerate until ready to use. 

Lightly shape ground beef into eight 3/4-inch patties. Place patties on grid over medium, ash-covered coals.

Grill, uncovered, 11 to 13 minutes to medium (160F) doneness, until no longer pink in center and juices show no pink color, turning occasionally. About 1 minute before burgers are done, top with cheese slices. 

Line bottom of each bun with lettuce and tomato, as desired; top with burger. Spoon sauce evenly over burgers. Close sandwiches. 

Makes 4 servings

Source: Cattlemen's Beef Board


BEER CAN CHICKEN WITH MEMPHIS RUB

We call this Beer Butt Chicken here in Texas. Well... where does the can actually go? Body cavity, my eye!

1 (4 to 5 lb) whole chicken
3 Tablespoons Memphis Rub
1 1/2 cups mesquite chips, soaked in water 1 hr and drained
1 (12-oz) can beer

Remove and discard fat inside body cavities of chicken. Remove giblets and set aside for another use. Rinse chicken inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tbl. Memphis Rub inside body and neck cavities, then rub another tbl. on skin of bird. If you wish, rub another 1/2 tbl. between skin and flesh of bird. Refrigerate covered while you prepare the grill.

Set up grill for indirect grilling, placing a drip pan in center. If using charcoal, heat it to med. If using a gas grill, place wood chips in smoker box (or wrap in foil and place on heat source( and preheat grill to high; when smoke appears, lower heat to med.

Pop tab on beer can. Using a "church key" can opener, make 6 or 7 hole in top of can. Pour out top inch of beer, then spoon remaining dry rub through holes into beer. Holding chicken upright, with opening of body cavity down, insert beer can into cavity. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand chicken up in center of grate, over the drip pan. Spread out the legs to form a sort of tripod to support bird. Cover grill and cook chicken until fall off the bone tender, 2 hrs. If using charcoal, add 10-12 fresh coals per side and remaining wood chips after an hr.

Using tongs, lift bird to a cutting board or platter, holding a large metal spatula underneath beer can for support. Let stand 5 min. before carving meat off upright carcass.

Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons flavor enhancer -- optional
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 3 tsp cayenne

Combine all ingredients in a jar; twist the lid on airtight and shake to mix. Store away from heat and light for as long as 6 months. Makes about 1/2 cup, enough for 6-8 lbs. of meat, poultry or seafood.

Source: Barbecue Bible


BALSAMIC CHICKEN

Not everyone will fire up the grill this holiday. Here is a great recipe to cook in the oven broiler.

1/3 cup balsamic vinegar
1/3 cup tomato juice
1 tbsp olive oil
2 tsp ground thyme 
2 tbsp Dijon mustard
1 tbsp sugar
2 cloves garlic
4 chicken breasts with the skin removed

Sauce - In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic.

Bring to boil over med-high heat. Boil, whisking occasionally for 5 minutes or until thick enough to coat the back of a wooden spoon.

Set aside 1/2 to 2/3 of the sauce to serve with the chicken.

Score the chicken breasts 3 times each. Place on broiler pan. Coat with some of the remaining sauce.

Broil, turning and brushing with sauce once, for 12 to 15 minutes or until no longer pink inside.

Serve with reserved sauce.

Source: adaptation of recipe found in Canadian Living magazine


PORK TENDERLOIN WITH CHIPOTLE-MAPLE SAUCE

Another recipe for the oven but wonderful for Labor Day.

2 teaspoons ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 pork tenderloins, each about 12 ounces, silver skin removed*
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper

FOR THE CHIPOTLE-MAPLE SAUCE:
1/4 cup pure maple syrup
2 tablespoons sherry vinegar
2 teaspoons chipotle chile hot sauce
1/2 teaspoon kosher salt

Position a rack closest to the broiler and preheat to high.

Combine the coriander, garlic powder and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper to taste.

Lay the pork on a small, shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)

MEANWHILE, TO MAKE THE CHIPOTLE-MAPLE SAUCE: 
Whisk the syrup, vinegar, hot sauce and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. 

Return to the broiler and cook, turning once, until a rich deep brown, about 2 to 3 minutes. Set the meat aside for 5 minutes to rest before slicing. 

Serve the sliced pork with the reserved sauce for drizzling over the meat.

*Be sure to remove the silver skin, the membrane covering part of the meat, before cooking the tenderloin; otherwise, the meat will curl. To do it, lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate. Continue down the length of the tenderloin, pulling and slicing until silver skin is completely removed.

Servings: 4

Source: Making It Easy by Food Network Kitchens 


EGGPLANT PARMESAN LASAGNA

Just looking this recipe over, it appears to be a lot of work. However, it really isn't. And the eggplant in it is soooo good. Spray the underside of the foil to make sure all the gooey cheese doesn't stick.

12 uncooked lasagna noodles

FOR THE EGGPLANT:
2 large egg whites
1 large egg
1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
3 tablespoons all-purpose flour
1 cup Italian-seasoned breadcrumbs
Cooking spray

FOR THE FILLING:
2 cups (8-ounces) shredded part-skim mozzarella cheese, divided use
5 tablespoons (1 1/4 ounces) grated fresh Parmesan cheese, divided use
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15-ounce) carton part-skim ricotta cheese
1 (12-ounce) carton 1 percent low-fat cottage cheese
1 large egg white

TO ASSEMBLE:
1 (26-ounce) bottle fat-free tomato-basil pasta sauce

Cook pasta according to package directions, omitting salt and fat. Drain.

TO PREPARE THE EGGPLANT:
Preheat oven to 450 degrees F. Coat a baking sheet with nonstick cooking spray. Coat a 13x9-inch baking dish with nonstick cooking spray.

Combine 2 egg whites and egg in a small bowl, stirring with a whisk.

Place flour and breadcrumbs on separate plates.

Dredge each eggplant slice in flour. Dip each in egg mixture, and dredge in breadcrumbs. Place slices in a single layer on the prepared baking sheet. Coat tops of slices with cooking spray. 

Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from pan; cool.

Reduce oven temperature to 375 degrees F.

TO MAKE THE FILLING:
Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese and 1 egg white in a large bowl.

TO ASSEMBLE:
Spread 1/4-cup pasta sauce in bottom of the prepared baking dish.

Arrange 4 lasagna noodles, slightly overlapping, over pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with the remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese.

Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes before serving.

Servings: 9

Source: adaptation from All-new Complete Cooking Light Cookbook


JOE'S CRAB SHACK'S BLUE CRAB DIP

This is Joe's Crab Shack's most popular appetizer.

8 oz. cream cheese - softened
2 dashes dry mustard
2 splashes Tabasco sauce
3 Tbls. heavy whipping cream
1/2 tsp. Old Bay Seasoning
2 tsps. white wine
1 Tbls. grated Parmesan cheese
2 tsps. shrimp base
2 tsps. diced onion
2 tsps. diced red bell pepper
2 tsps. diced green bell pepper
2 tsps. diced Roma tomatoes
2 tsps. diced green onion
5 1/3 ozs. canned crab meat - drained

1 Tbls. grated Parmesan cheese - for garnish
tortilla chips

Fold together all ingredients, except Parmesan for garnish and tortilla chips.

Spread evenly into oven-proof baking dish.

Microwave on medium power for 4 minutes.

Transfer to oven and broil until top is slightly browned.

Garnish with Parmesan and serve with tortilla chips for dipping.


POTATO SALAD LOAF

1 lb. deli potato salad (firm type)
2 cups frozen green peas, thawed
2 hard cooked eggs, sliced
fresh chives

Line 9x5-inch glass loaf pan with clear plastic wrap, hanging over sides. Arrange hard cooked egg slices in bottom of prepared pan. Garnish with fresh chives. Spread half of potato salad over eggs. Spread thawed and drained peas over potato salad. Cover with remaining potato salad. Fold plastic wrap over and chill thoroughly. When ready to serve, unmold and remove plastic wrap.

Source: RecipeLink.com


ALL-AMERICAN BAKED BEANS

1 pound dried navy or Great Northern beans
8 ounces slab smoked bacon, cut into 1/4-inch cubes
1 cup onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 1/2 cups dark brown sugar, packed
2 cups ketchup
6 tablespoons maple syrup
6 tablespoons dark molasses
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pick through the beans and soak overnight in a large pot of water. 

Rinse well under cold water and place in a heavy saucepan. Cover with water, bring to a boil. Skim any foam. Reduce heat, simmer until tender, 45 minutes to one hour. Drain, reserving the cooking liquid.

Preheat oven to 300 degrees F.

Place a 2-quart flame-proof casserole dish over medium heat and saute bacon until slightly crisp and fat is rendered, 5 minutes. 

Add onions and garlic, cook until wilted, 5 to 10 minutes. 

Add brown sugar, stir over medium-low heat until dissolved. Stir in ketchup, syrup, molasses, Worcestershire sauce, salt and pepper. Add drained beans, mix well. Cover casserole, transfer to the oven. 

Bake, stirring occasionally, for 2 1/2 to 3 1/2 hours, until beans are at desired doneness. 

Add 3/4 cup of reserved bean liquid, recover, bake 30 minutes. 

Remove cover and bake until sauce is thick and syrupy, another 5 to 10 minutes, stirring once. 

Serve hot.

Servings: 10-12

Source: New Basics Cookbook by Julee Rosso and Sheila Lukins


CORN SALAD

Dressing:
1/2 cup sugar
1/2 cup white wine vinegar
1/8 tsp. garlic powder

Combine dressing ingredients and stir until sugar dissolves.

1 can whole kernel corn, drained
1 can white whole kernel corn, drained
1/2 cup finely chopped onion (I grate it for finicky eaters)
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1 jar of diced pimientos, drained

Pour dressing over veggies in large bowl. Toss gently, cover tightly and chill 8 hours or overnight.


BEST EVER PEACH PIE

Makes 2 pies.

1 can sweetened condensed milk
1/4 cup lemon juice
1 (8 oz.) container whipped topping
1 can (16 oz) peaches, drained, and cut up
1 can (7 oz) coconut
1/2 c. chopped pecans
2 graham cracker crusts

Mix milk, lemon juice, and whipped topping together gently with spoon. Add remaining ingredients and pour into 2 pie shells. Top with coconut and pecans. Keep refrigerated.

Source: Cook's Corner, Alpha Omega Circle - First Presbyterian Church


CORNBREAD SALAD

1 (8 1/2 ounce) package cornbread mix
1 (1 ounce) package Ranch-style dressing mix
1 cup (8 ounces) fat-free sour cream
1 cup mayonnaise 
3 vine-ripened tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped green onions with tops
1 (15.5 ounce) can pinto beans, drained and rinsed
1 cup (4 ounces) shredded cheddar cheese
5 thick bacon slices, cooked crisp and crumbled
1 (15.25 ounce) can whole kernel corn, drained

Prepare the cornbread as directed on the package, cut in 6 pieces and cool, or use leftover cornbread; set aside.

Combine ranch dressing mix, sour cream and mayonnaise, refrigerate.

Mix the tomatoes, peppers and onion; set aside. 

Crumble 1 piece of cornbread into a 2-quart bowl. Top with half of each of the ingredients: beans, vegetable mixture, cheese, bacon and corn. Spread 1/4 to1/3 of the dressing over the corn. Repeat the layers. Cover with plastic wrap and refrigerate. Serve cold.

Servings: 12

Source: Northarvest Bean Growers Association


HONEY-CHIPOTLE BARBECUE CHICKEN SANDWICHES

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey (of course, Maggie uses only OhioHoney.com)
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; saute 3  minutes or until just beginning to brown. Add 1 teaspoon cumin; saute 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste-like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately. 

Yield: 4 sandwiches (serving size: 1 sandwich)

CALORIES 424 (25% from fat); FAT 11.8g (sat 3.9g,mono 4.7g,poly 1.9g); PROTEIN 34.5g; CHOLESTEROL 78mg; CALCIUM 211mg; SODIUM 765mg; FIBER 2.6g; IRON 3.6mg; CARBOHYDRATE 45.1g 

Source: Cooking Light, MAY 2005

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