A2ZRecipes.net

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

The weather has been pretty good here, especially if you're a mosquito. It has been very hot with just enough rain to make favorite pastimes perfect (you know... breeding and feeding). For us humans, it hasn't been all bad, either. There's been no major flooding and the rain has been interspersed with enough sunshine to keep us happy.

The newest Monthly Theme topic "Easy Does It" was introduced in Sunday's issue (which wasn't posted until Monday because of some unknown snafu with Zinester... I asked what the problem was but they have remained silent). Any-hoo, for those of you who are daunted by the cooking skills of our veteran cooks, here's your chance to shine. Sometimes the simplest recipes produce the best results. If you don't know baklava from bouquet garni, or you just enjoy meals that come together quickly, please share in the theme. There is absolutely no one who can possibly beg off on this great Monthly Theme topic. It was made for you so dig in and send out those recipes. You can visit the Monthly Theme - Recipe Submissions section to read more about it and the handy link for all submissions. I thank you in advance.

You will certainly find something worth keeping in today's recipe collection. Of course, there's more here than cooking, so maybe a smile or thought will make your day. Here are the fine folks who helped out, and just for you:

Lisa H., Belmont, NC
Treva, Knoxville, TN
Marilyn, Canton, OH
Millie, TX
Jim, WA State
Johnny, LA
Cathy L., Staten Island, NY
Luanne, FL
Jean, Syracuse, NY
Leasa, IA
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Beverley, Montreal, Canada
Marty B., Tell City, IN
Linda H., Rosharon, TX
Donna, Elkhorn, WI
Aafrin, Pune, India
Barbara, Chula Vista, CA

We'll see you here again on Sunday with our huge Monthly Theme issue with recipes for Bountiful Breakfast, 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 of the biggest expenditures are in October 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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Diet Soda

A drink you buy at a convenience store to go with a half pound bag of M&M's.

Shared by Lisa H., Belmont, NC

Open Your Heart

Shared by Treva, Knoxville, TN

Whenever we open our heart to another, we will find that joy surges through our soul. Even when our lives are overflowing with activity, even when we are so lonely or bored that all we can do is feel the ache of emptiness, even when we are in the midst of despair as deep as a bottomless canyon, even when we feel as aimless and meaningless as a mosquito. Whenever---wherever---we open our heart to another, we will find that joy surges through our soul. 

When we open our heart to someone, we allow God's Spirit within us to welcome God's Spirit in another. We are taken beyond the walls of our own lives and placed in a space of holy love---a space too mystical for words to describe. It is like the still space between the night and dawn, the still space as the budding flower opens its petals, the still space between sleep and wakefulness. In that space, there is a holy encounter, and in that encounter nothing exists but that moment and that person and that space. And yes, joy surges through our soul, as if it were a kite leaping into the sky. 

O God, let me know that in the mystical moment when my heart greets the heart of another, I will see your face. 

-Ren?e Miller-

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!

Need to Freshen Pillows and Bedding?

Shared by Marilyn, Canton, OH

Try this quick hint:
Put them into the dryer on AIR ONLY or FLUFF. Then add an extra special relaxing fragrance:
Put a couple of drops of an essential oil, like lavender, onto a paper towel and toss in with the pillows or bedding.

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.
F-R-E-E SHIPPING ON ALL ORDERS !

1st Cindy W. in New Hampshire
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3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
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7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
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10th Laurie G. in Prairieville, Louisiana
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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

My Yearly Physical

Shared by Millie, TX

Yesterday I went to the doctor for my yearly physical. My blood pressure was high, my cholesterol was high, I'd gained some weight, and I didn't feel so hot. 

My doctor said eating right doesn't have to be complicated and it would solve my physical problems. He said just think in colors. Fill your plate with bright colors: greens, yellows, reds, etc.

I went right home and ate an entire bowl of M&M's and sure enough, I felt better immediately. I never knew eating right could be so easy.


My Kind of Grandma

Shared by Jim, WA State

There were protesters on the train platform handing out pamphlets on the evils of America. I politely declined to take one.

An elderly woman was behind me getting off the escalator and a young (20'ish) female protester offered grandma a pamphlet, which she politely declined.

The young protester put her hand on the grandma's shoulder as a gesture of friendship, and in a very soft voice said, "Lady, don't you care about the children of Iraq ?"

The old woman looked up at her and said, "Honey, my father died in Germany during World War II, I lost my husband in the Korean War, and a son in Vietnam. All three died so you could have the right to stand here, and bad mouth our country. If you touch me again I'll stick this umbrella up your A$$ and open it."

God Bless Grandma, and God Bless America!

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!

OHIO STATE FAIR WINNING COCONUT CAKE

~Submitted by Marilyn, Canton, OH

2 1/2 cups cake flour 
1/2 teaspoon baking soda 
1/2 teaspoon baking powder 
1 teaspoon salt 
3/4 cup shortening 
1 2/3 cups sugar 
1 teaspoon clear vanilla 
1 teaspoon coconut extract 
4 egg whites 
1 1/4 cups buttermilk 
3 cups coconut 

Preheat oven to 350. Grease and flour two round cake pans or one large pan for a single layer cake. Sift together flour, baking powder, baking soda and salt. Cream shortening; beat in sugar. Blend in vanilla and coconut extracts. Beat in egg whites. Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean. Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting. 

Frosting:
5 Tbsp. Wondra Flour 
1 cup milk 
1/2 cup unsalted butter 
1/2 cup shortening 
1/2 teaspoon salt 
1 cup confectioners' sugar 
1 teaspoon clear vanilla 

Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool. In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy. 

Frost cake. Sprinkle with coconut. Store in refrigerator.

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!

CAJUN FRIED POTATOES

~Submitted by Johnny, LA

4 large white potatoes, unpared and scrubbed
Boiling salted water
1/2 tsp salt
1/4 ground white pepper
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp cayenne pepper
About 2 cups oil, for frying

Cut the potatoes into 1-inch cubes. Add to boiling water. Cook just until fork tender, but not mushy, about 7 minutes. Drain and cool. In a bowl, combine the salt, peppers, onion and garlic powders, cumin and cayenne pepper. Add the potatoes to the spices. Toss to coat all pieces evenly. Heat about 1 inch of oil in a wok or deep skillet to about 350? or until a piece of potato sizzles when added to oil. Add the potatoes. Fry until golden brown on all sides, turning frequently with wire spatula. Remove from oil. Drain on paper towels, serve immediately.



BAKLAVA

~Submitted by Cathy L., Staten Island, NY

Serves: 12

Ingredients:
2 cups walnuts
1 cup almonds
3 slices toasted bread
1/3 cup sesame seeds
1/4 cup sugar
1 teaspoon ground cinnamon
1 (16-ounce) package phyllo leaves
Oil or melted unsalted margarine, as needed

For syrup:
3 cups sugar
1/2 cup honey
1/2 teaspoon fresh lemon juice

Directions:
Preheat oven to 350°F. Brush 13x9 inch pan with oil.

Grind nuts in processor with toasted bread and sesame seeds; add sugar and cinnamon. Mix well.

Take phyllo leaves from package and lay out on table. Cover with damp towel so they will not dry out.

Layer 2 phyllo sheets in prepared pan and brush with oil. Layer on another 2 sheets; brush again with oil and sprinkle with some of the nut mixture. Continue layering in this manner until pan is filled to within 4 sheets of the top.

Take 2 of the last 4 sheets, lay them on top, and brush with oil. Then lay on the last 2 sheets and brush with oil. Trim off any excess phyllo from sides. Without cutting all the way through, cut lengthwise into strips 1 1/2 –inch wide, then diagonally to make diamond shapes.

Spray lightly with water before baking – it will keep the phyllo from curling. Bake 30 minutes, or until golden.

Make syrup: Combine sugar with 3 cups of water. Bring to a boil and cook 15 minutes, until slightly thick, adding honey and lemon juice while still boiling. Remove from heat.

Remove baklava from oven and pour hot syrup evenly over. Let cool in pan on wire rack overnight, then cut through into diamonds.

Source: Recipe from Cora Levy, Rochester Hadassah, New York.

Excerpted from The Hadassah Jewish Holiday Cookbook edited by Joan Michel


CROCKPOT POT ROAST

~Submitted by Luanne, FL

With summer here and the heat upon us, this is good for those week night dinners. You can come home from work, mix up cucumber and onions and make up a box of Hungry Jack potatoes. No extra oven heat in your house.

Ingredients 
3 1/2 pound pot roast
1 large clove of garlic
1 (1 ounce) packet dry onion soup mix
2 (10.75 oz) cans condensed cream of mushroom soup
1 1/4 cups water

Directions 
Combine soup, dry soup mix and water in a slow cooker. Add the roast and coat with mixture. Cook on High setting for 3-4 hours, or Low for 8-9 hours. Remove, and serve.


BANANA CREAM PIE

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

Servings: Makes one (8- or 9-inch) pie

Ingredients 
3 tablespoons cornstarch 
1/4 teaspoon salt 
1 2/3 cups water 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
3 egg yolks, beaten 
2 tablespoons butter or margarine 
1 teaspoon vanilla extract 
3 medium bananas, divided 
Lemon juice 
1 (8- or 9-inch) prepared graham cracker or baked pie crust 
1 cup (1/2 pint) whipping cream, whipped 

Instructions 
In heavy saucepan, dissolve cornstarch and salt in water; stir in EAGLE BRAND® and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly.

Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover.

Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Store leftovers covered in refrigerator.


HAZELNUT CHOCOLATE BREAD PUDDING
WITH CARAMELIZED BANANAS AND VANILLA SAUCE

~Submitted by Treva, Knoxville, TN

Bread Pudding Custard ingredients 

4 teaspoons egg yolks 
6 ounces heavy cream 
1/4 vanilla bean, split 
2 tablespoons granulated sugar 

Bread Pudding ingredients 

2 croissants 
2/3 cup Bread Pudding Custard (see ingredients above)
2/3 ounce hazelnut chocolate, large dice 
Vegetable oil spray, as needed 
Granulated sugar, as needed

Cr?me Anglaise ingredients 

2/3 cup half-and-half 
1/4 vanilla bean, split 
1/3 cup egg yolks 
1/3 cup granulated sugar 

Garnish ingredients 

1/2 banana, split length-wise granulated sugar, as needed 
whipped cream, as needed 
1 spring fresh mint cocoa powder, as needed 

1) To prepare the bread pudding custard mix, scrape the insides of 1/4 vanilla bean into bowl, add the remaining custard mix ingredients, and blend well with a wire whisk.

2) Cut croissants into 1-inch cubes and place in a large mixing bowl.

3) Add the custard that you prepared earlier and mix well. Allow the mixture to stand for 10 minutes.

4) Spray one ceramic soup cup with vegetable oil spray and coat with sugar.

5) Fill soup cup halfway with the bread pudding mixture and add the chocolate.

6) Top with remaining croissant/custard mixture.

7) Bake in a water bath at 350 degrees until the custard is cooked and firm. (A water bath is a cooking pan with about one inch of water in it.)

8) For the Cr?me Anglaise: Split the vanilla bean and scrape 1/4 of the insides out into a large saucepot.

9) Add half and half to saucepot and bring the mixture to a simmer.

10) In a small mixing bowl whisk the egg yolks and sugar together.

11) Temper the egg mixture with a little of the half-and-half and vanilla bean mix and then add the remainder of the mix.

12) Return mixture to the saucepot and place on a stove over medium low heat, stirring continuously with a rubber spatula.

13) Cook until thickened to sauce consistency being very careful to not overcook.

14) Strain into a small bowl through a chinois (a conical mesh sieve for straining sauces), and then cool in an ice bath.

15) To serve, microwave bread pudding for 2 minutes.

16) Dress the plate with anglaise and caramelize the cut side of the banana by sprinkling with granulated sugar and placing under the broiler in the oven at high heat (500 degrees) for 30-45 seconds.

17) Place bread pudding on the anglaise and top with caramelized banana. Garnish with whipped cream, a mint sprig and cocoa powder.


SUPER EASY HAM AND CHEESE MUFFINS 

~Submitted by Leasa, IA

Great for a Sunday brunch table or with a bowl of potato soup!

2 C self-rising flour
1/2 t baking soda
1 C milk
1/2 C mayonnaise (NOT Miracle Whip)
1/2 C chpd cooked ham (smoked is way better)
1/2 C shredded Cheddar cheese (I personally like Sharp)
1 T green onion, chpd fine if desired

In a large bowl, combine flour and baking soda. Combine remaining ingredients, stir into dry ingredients just until moistened. Fill paper lined muffin cups 2/3 full. Bake at 425° for 16-18 mins or until golden brown on top.


CORIANDER CHOPS

~Submitted by Mary S., Nashville, TN

1/4 cup coriander seeds 
2 teaspoons cracked black pepper 
1 cup diced onions 
1/2 cup diced celery 
1/2 cup diced carrot 
1 large clove garlic -- minced 
2 sprigs fresh rosemary OR 
1/2 teaspoon dry rosemary 
2 bay leaves 
4 butterfly pork chops -- about 1-inch thick 
1 tablespoon vegetable oil 
1/4 cup white wine 
1 cup pork broth 
2 teaspoons cornstarch 
2 teaspoons white wine Fresh cilantro or parsley (optional) 

Brown coriander seeds in fry pan over medium heat. Cool. Crush or grind; mix with pepper and set aside. Combine vegetables, rosemary and bay leaves, set aside. Sprinkle both sides of chops with crushed coriander and pepper. Heat oil in heavy fry pan, add chops and brown on both sides. Add vegetables, wine and broth to fry pan; cover and simmer 12-15 minutes. Remove chops and keep warm. Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired. 


SAUT?ED RED AND YELLOW PEPPERS

~Submitted by Larry Holmes, Toronto, Canada

2 tablespoons olive oil
2 large sweet pepper & 2 large sweet red peppers cut in half, seeds removed, then cut in thin lengthwise strips
1 to 2 cloves garlic, to taste, minced
? teaspoon fresh thyme
salt and freshly ground pepper to taste

Heat the oil in a large skillet or wok and add the pepper and the garlic. Saut? over medium-high heat until crisp tender, 10 to 15 minutes. Add the thyme, salt and pepper to taste and serve as a side dish.

Serve 4 to 6


SOUTHERN STUFFED SWEET POTATOES

~Submitted by Beverley, Montreal, Canada

Tex-Mex food, for some strange reason, simply doesn't turn me on. Spotted this recipe, however, and right away thought, "Oooooh.. sounds soooooo goooooooood!" Enjoy! :~)) 

4 large sweet potatoes 
1 Tbsp. vegetable oil 
1 cup each onion, celery and green pepper, chopped 
1 Tbsp. chili powder 
19-oz. can diced tomatoes 
19-oz. can black beans, rinsed and drained 
1 cup corn kernels 
Garnishes: shredded Monterey Jack cheese, sour cream, thinly sliced green onions, coriander sprigs 

Pierce sweet potatoes all over and arrange on a plate. Microwave on high until potatoes are very tender, about 15 minutes. Set aside. 

Meanwhile, in deep skillet, heat oil over medium heat; cook onion, celery, green pepper and chili powder until onions are tender, about 5 minutes. Reduce heat, stir in tomatoes with their juice, beans and corn; simmer until heated through, about 10 minutes. 

Divide potatoes among 4 bowls. Split in half lengthwise and expose flesh. Top with bean mixture. Sprinkle with cheese, sour cream, green onion and coriander.

Source: the Calgary Sun newspaper


ROAST CORNISH HENS

~Submitted by Treva, Knoxville, TN

4 Cornish game hens
Lemon juice
Garlic cloves, crushed
1/2 tsp. garlic salt
1/4 tsp. white pepper
1 tsp. poultry seasoning

Clean hens with lemon juice and pat dry. Rub with crushed garlic cloves and season, inside and out, with garlic salt, pepper, and poultry seasoning. Place hens in roasting pan in 1/4 inch water, wine or chicken broth. Cook in preheated 450 degree oven for 15 minutes, reduce heat to 375 degrees and cook for 30 additional minutes or until juices run clear.

Serves 4.


CRACKER JACKS

~Submitted by Marty B., Tell City, IN

3 qt. popped corn
1 c. brown sugar
1/2 c. butter
1/4 c. corn syrup
1/2 tsp. salt
1/8 tsp. cream of tartar

Cook all except popped corn over medium heat to 260 degrees or hard ball. Boil slowly. Pour over popped corn. Put in 200 degree oven for 1 hour. Stir 3 times during the hour. Let cool. I add dry roasted peanuts to the popcorn before pouring the syrup over and continue as directed.


CURRY DIP FOR VEGGIES

~Submitted by Linda H., Rosharon, TX

1 pint mayo
3 Tbsp. grated onion (Important to grate and not chop) 
3 Tbsp. ketchup 
3 Tbsp. honey 
3 tsp lemon juice
3 tsp. curry powder
3 drops Tabasco 

Mix all and chill before serving with veggies.

Not sure where this originated - could be Hellman's but it is delicious and even people who don't like curry, like this.


OLD SCHOOL CAFETERIA PEANUT BUTTER CANDY

~Submitted by Donna, Elkhorn, WI

1 pound graham crackers
2 pounds peanut butter
1 pound powdered sugar
2 tablespoons butter, softened

Break crackers into large pieces in bowl. Add remaining ingredients. Beat 5 minutes. Form into 3-inch diameter logs. Roll in chopped nuts or powdered sugar. Chill.

Slice into 3/8-inch slices.

Source: Farm Journal's Homemade Breads


PEAR GINGER CHUTNEY

~Submitted by Aafrin, Pune, India

10 cups (5 pounds) peeled, sliced, firm, ripe pears 
1/2 cup finely chopped green bell peppers 
1-1/2 cups seedless raisins 
4 cups sugar 
1 cup chopped crystallized ginger 
3 cups cider vinegar 
1/2 teaspoon salt 
1/2 teaspoon whole allspice berries 
1/2 teaspoon whole cloves 
3 cinnamon sticks (2 inches long) 

Place the pears, peppers, raisins, sugar, ginger, vinegar, and salt in a saucepan. 

Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon. 

Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices. 

Ladle into hot, sterilized jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands. 

Process in a boiling-water-bath canner for 10 minutes. 

Yield: About 10 half-pints 

Source: 500 Treasured Country Recipes by Martha Storey & Friends


CAJUN WINGS

~Submitted by Treva, Knoxville, TN

2 pounds chicken wings, cut in half at joint, 
1/4 cup butter 
1/3 cup Louisiana hot sauce or cayenne pepper 
1/3 cup catsup 
3 teaspoons Cajun seasoning

Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste.

Serve with celery and blue cheese dip.


NIEMAN MARCUS CHOCOLATE CHIP COOKIE

~Submitted by Barbara, Chula Vista, CA

To dispel the urban legend of the $250 recipe, as told in the text of the infamous chain letter recipe, Neiman Marcus created an actual recipe for chocolate chip cookies and displayed it on the Neiman Marcus Web site...for a limited time only. I recently went to take another look at the recipe, and it was gone. 

1/2 cup unsalted butter, softened 
1 cup brown sugar 
3 tablespoons granulated sugar 
1 egg 
2 teaspoons vanilla extract 
1/2 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 3/4 cups flour 
1 1/2 teaspoons instant coffee, slightly crushed 
8 oz. semisweet chocolate chips 

1. Cream the butter with the sugars until fluffy. 

2. Beat in the egg and the vanilla extract 

3. Combine the dry ingredients and beat into the butter mixture. 

4. Stir in the chocolate chips. 

5. Drop by large spoonfuls onto a greased cookie sheet. 

6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.

Makes 15 large cookies. 


LOUISIANA HICKORY-SMOKED ANDOUILLE

~Submitted by Johnny, LA

1 (2 3/4-pound) pork shoulder, butt portion
(do not trim fat), cut into large chunks
4 teaspoons granulated sugar
1 tablespoon coarse kosher salt
2 tablespoons coarsely ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried thyme
1 tablespoon hot paprika
3/4 cup hickory chips

Put pork through a meat grinder, using disc with the largest holes. Add sugar, salt, peppers, thyme and paprika. Mix thoroughly. Cover and refrigerate for at least 1 hour. 

Lay a 20 x 10-inch single thickness of cheesecloth on a countertop. Paint a 4-inch wide strip along the long side of the cheesecloth with vegetable oil. Arrange 1 cup of the pork into a long thin strip along the inner border of the oil. Fold oiled cheesecloth over the pork and roll the strip back and forth to form an even sausage about 12 inches long. Roll the sausage up in the cheesecloth and tie each end in a knot or secure with string. Repeat with four more pieces of cheesecloth and remaining meat until you have 5 sausages. 

Soak hickory chips in water for 30 minutes. 

Put a rectangular metal pan in the center of the bottom rack of a kettle grill and mound 15 charcoal briquettes on each side. Open the bottom vents on the grill. Light the charcoal and allow the fire to burn until the briquettes are ashen and glowing. 

Drain hickory chips and distribute them over the charcoal. Place sausages on the grilling rack so that they are over the pan. Cover the grill, open the cover vents, and smoke the sausages for about 1 hour and 10 minutes, until they reach an internal temperature of 160 degrees F. Move the sausages to the edges of the grill, directly over the charcoal. Cook for 3 minutes, flip the sausages over, and cook for 3 minutes more on the other side. Remove the sausages from the grill. When they have cooled enough to handle, peel off the cheesecloth. 

When cooked, this sausage can be kept in the refrigerator for 5 days and in the freezer for up to 6 months.


CRANBERRY PECAN PIE

~Submitted by Mary S., Nashville, TN

2 cups fresh cranberries
OR
2 cups frozen cranberries
1 cup orange juice
1/2 cup honey
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon orange extract
1 (9-inch) baked pie shell

PECAN TOPPING
1/2 cup honey
3 tablespoons butter or margarine
1 3/4 cups pecan halves

Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Pur?e cranberry mixture in blender; return to saucepan. Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture. Bake in preheated 350?F oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Pecan Topping: Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated.

Serves 8.


MELON IN SWEET WINE

~Submitted by Larry Holmes, Toronto, Canada

1/3 small ripe cantaloupe, seeded
? ripe honeydew melon, seeded
? ripe casaba melon, seeded
1 cup sweet white wine (Sauterne, Anjou, etc.)
1 teaspoon minced crystallized ginger

Scoop out melon balls using 1-inch diameter melon baller (you should have about 1 ? cups of each). Transfer to 4- or 5-cup container. Add wine and ginger and mix well. Cover and chill overnight. To serve, arrange fruit on plates and spoon liquid over.

Makes 6 servings.


BUTTERMILK PIE

~Submitted by Treva, Knoxville, TN

2 cups sugar
1/2 cup flour
1/2 cup butter, melted
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
1 unbaked pastry shell

Combine sugar and flour; stir in butter. Add eggs, buttermilk, and vanilla and stir until well-combined. Pour into unbaked pastry shell. Bake in a 350 degrees F oven 30 minutes. Reduce oven temperature to 300 degrees F. Bake 20 more minutes or until knife inserted off-center comes out clean. Cool.

Makes 8 servings.

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

FRUIT SMOOTHIE

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

1 cup fresh strawberries, sliced and hulled 
20 oz. pineapple chunks in juice, drained 
1 medium banana, peeled and chopped 
1 cup skim milk 
8 oz. fat-free strawberry yogurt 
1/4 cup honey 
1 teaspoon lime juice 

In a food processor or blender, combine strawberries, pineapple chunks, bananas, milk, yogurt, honey, and lime juice. Process until smooth. Pour into glasses. 

6 servings; 166 Calories; less than one gram Fat (2% calories from fat); 4g Protein; 40g Carbohydrate; 1mg Cholesterol; 55mg Sodium


RAISIN-LACED SPICE CAKE

~Submitted by Larry Holmes, Toronto, Canada

3/4 cup butter, softened
1 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoons cinnamon
1 tablespoon allspice
1 cup lukewarm milk
1 tablespoon white vinegar
1/2 cup molasses
1 cup raisins

Preheat oven to 350 degrees F.

Grease a 9-inch square baking pan.

Using an electric mixer, cream together butter and sugar in a large bowl. Beat until light and fluffy. Add egg. Beat until combined. 

In a medium bowl, sift together flour, baking soda, cinnamon and allspice.

Ina small bowl, combine milk and vinegar. Let stand for 5 minutes.

Stir flour mixture into cream butter mixture. Stir in molasses and milk in two batches, mixing well after each addition. Add raisins and stir until combined.

Spoon batter into prepared baking pan. Bake for 45 to 50 minutes, until a wooden pick inserted into center of cake comes out clean.

Cool cake in pan for 5 minutes and then invert onto a wire rack and cool.

Makes 20 servings.

Per serving: Calories 270; Protein 3 g; Carbohydrates 35 g; Fat 8 g; Cholesterol 34 mg; Sodium 112 mg


GINGERED STIR-FRY

~Submitted by Maggie, TX

Stir fry dishes are a great way to get more vegetables in your diet. You can use up the fresh vegetables in your refrigerator or buy one of the many fresh or frozen stir fry combinations in your grocery store.

3 cups cooked brown rice
1 tsp vegetable oil 
1 Tbsp minced garlic 
1 Tbsp minced fresh ginger root 
? cup sliced green onion
1 pound (about 4 cups) fresh or frozen stir fry vegetable mix (celery, carrots, broccoli, snow peas, mushrooms, bean sprouts)

Sauce: 
? cup orange juice
2 Tbsp light soy sauce
1 Tbsp sesame oil
2 tsp corn starch
pinch cayenne pepper or red pepper flakes

Heat a large non-stick skillet over medium-high heat. Add the vegetable oil. Saut? the garlic, ginger and green onion until golden brown, about 1-2 minutes. Add the rest of the vegetables and saut? until crisp tender, about 5 minutes. 

Meanwhile, combine the ingredients for the sauce in a small mixing bowl and mix well. Pour the sauce over the vegetables and cook until the mixture thickens slightly, bubbles and turns clear. Serve this stir fry dish over cooked brown rice or pasta.

Serves 4. 
Each serving:
Nutrient Analysis: 
261 calories 
6 g fat
1 g satu­rated fat
0 mg cholesterol
286 mg sodium
46 g car­bohydrate
3.5 g fiber
7 g sugars
6 g protein

Source: WellSpan Health

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WILD MUSHROOMS IN COGNAC 

~Submitted by Mary S., Nashville, TN

Yield: About 2 cups (4 servings) 

INGREDIENTS 

- 1 ounce dried porcini, shiitake, or other dried wild mushrooms 
- 1 clove garlic, minced 
- 1 tablespoon margarine 
- 2 cups sliced white mushrooms (8 ounces) 
- 1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme 
- 2 tablespoons mushroom soaking liquid (strained to remove dirt) 
- 1 tablespoon Cognac or brandy 
- 1/4 teaspoon salt - Pinch of freshly ground pepper 

DIRECTIONS 

Soak the dried mushrooms in enough warm water to cover for 
30 minutes. Drain (reserve the soaking liquid) and slice. 

Saut? the garlic in margarine in a medium nonstick skillet over medium heat for 1 minute. Add the rehydrated and fresh mushrooms and sprinkle with thyme. Saut? until mushrooms release their liquid and most of the liquid is absorbed, about 5 minutes. 

Add 2 tablespoons of the soaking liquid, the Cognac, salt, and pepper; continue cooking 2 minutes longer. 

Nutritional Information Per Serving (about 1/2 cup): Calories: 62, Fat: 3 g, Cholesterol: 0 mg, Sodium: 180 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 2 g Diabetic Exchanges: 2 Vegetable, 1/2 Fat 

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


SWEET POTATO BISCUITS

~Submitted by Maggie, TX

Makes about 18 biscuits.

butter-flavored cooking spray or baking parchment paper 
2 1/2 cups (312.5 g) sifted unbleached all-purpose flour 
2 tablespoons (24 g) spoonable brown sugar substitute 
2 teaspoons (10 ml) baking powder 
1 teaspoon (5 ml) baking soda 
1/2 teaspoon (2.5 ml) ground nutmeg 
1/2 teaspoon (2.5 ml) salt 
1/2 teaspoon (4 g) granulated sugar 
1/4 cup (59 ml) canola oil 
3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk 
3/4 cup (180 g) mashed cooked sweet potato 

Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper. 

In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar. 

In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). 

Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet. 

Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm. 

Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium 

Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat 


ASPARAGUS POLENTA BAKE

~Submitted by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

- 6 ounces Portobello mushrooms, thinly sliced 
- 8 ounces asparagus, cut into 1-inch pieces 
- 1-2 teaspoons olive oil 
- 1 package (16 ounces) prepared Italian-Herb polenta 
- 1 cup water 
- 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced 
- 1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese 

DIRECTIONS

Saut? mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.

Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.

Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.

Tip: If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.

Nutritional Information Per Serving (1/6 of recipe): Calories: 110, Fat: 2.2 g, Cholesterol: 4.2 g, Sodium: 94 mg, Protein: 5.4g, Carbohydrate: 16.7 g Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1/2 Fat

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A to Z Recipes Handy Links for Diabetics

CHICKEN SOUP

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

2 cups chicken stock
1/4 cup cooked chicken, chopped
1 tablespoon diced pimiento
2 tablespoons uncooked rice
salt
pepper 

Heat the chicken stock to a boil. Add chopped chicken, pimiento and rice. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Season with salt and pepper to taste.


HONEY DIJON PORK

~Submitted by Mary S., Nashville, TN

2 boneless pork loin chops (1/2-in. thick)
1/4 tbsp. salt
dash pepper
1 tbsp. all-purpose flour
1/2 cup orange juice, divided
1/2 cup honey
1 tbsp. Dijon mustard
1/4 tbsp. dried basil
2 medium carrots, cut into 1-in. pieces
1 small onion, cut into eighths
1/2 small green pepper, chopped
1/2 small sweet red pepper, chopped

Sprinkle pork chops with salt and pepper, place in a heavy ovenproof skillet.

In a small bowl, whisk flour and 2 tbsp. orange juice until smooth, whisk in honey, mustard, basil, and remaining orange juice. Pour over chops.

Place carrots and onion around chops. Cover and bake at 350?F. for 30 minutes.

Add peppers, cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

Yield: 2 servings.


CRABBY'S GRILLED CHEESE

~Submitted by Maggie, TX

I think this would be perfect for lunch or dinner. A nice salad or soup would round things out perfectly.

1 tablespoon cracked black pepper 
1 tablespoon butter, extra for spreading 
4 slices Italian or Vienna bread 
2 slices Muenster cheese, halved 
2 slices Monterey Jack cheese, halved 
1/4 cup flaked white or blue crabmeat, fresh and/or canned 
2 thin slices red onion 

Saut? pepper in 1 tablespoon butter in skillet. 

Butter each slice of bread on one side. Place 2 bread slices, buttered side down, on top of pepper in skillet.

On each slice of bread, layer 1/2 slice Muenster cheese, 1/2 slice Monterey Jack cheese, 2 tablespoons crabmeat, and half of the onions. Top each with remaining 1/2 slice Muenster cheese, 1/2 slice Monterey Jack cheese and bread, buttered side up.

Grill over medium-low heat, turning carefully, until golden brown. 

Servings: 2 

Source: American Dairy Association

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PECAN DREAMS

1 1/2 cups confectioners' sugar 
1 cup all-purpose flour 
1 8-ounce package cream cheese, at room temperature 
1/2 cup (1 stick) butter, at room temperature 
1 cup chopped pecans 

Topping: 
1 cup heavy cream 
2 tablespoons granulated sugar 
1 cup Heath Bits O' Brickle Toffee Bits

Preheat oven to 350 degrees F. Lightly grease a 9-inch square pan. 

Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely. 

For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator.

Source: Paula Deen's The Lady & Sons Just Desserts


SPICY SOUTHWEST CHICKEN SANDWICH WITH AVOCADO AND BACON

Serves: 4

Ingredients:
6 oil-packed sun-dried tomatoes, chopped 
1 canned chipotle chile, plus 2 tablespoons of the adobo sauce 
2 tablespoons water
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon light brown sugar
Kosher salt and freshly ground black pepper
1 ripe avocado, pitted
1/4 cup chopped fresh cilantro
Juice of 1 lime 
2 1/2 cups thinly sliced leftover chicken
4 thick slices bacon, cooked until crisp
1 large ripe tomato, cored and thinly sliced
1/2 red onion, thinly sliced 
8 slices focaccia or sourdough bread, lightly toasted 

Directions:
1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.

2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste. 

3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

Source: 150 Things to Make with Roast Chicken by Tony Rosenfeld


EGG FOO YUNG WITH SAUCE

This should serve four. Of course, if you have heartier appetites present, make a double batch. Use just about any (drained) leftover meats and veggies in this. Very good!

Ingredients 

EGG FOO YUNG: 
5 eggs 
1 cup bean sprouts - well drained 
1/4 cup green onion - finely chopped 
1/4 cup water chestnuts - chopped 
1/3 cup mushrooms- chopped 
1 teaspoon soy sauce 
1/8 teaspoon black pepper 
1/2 teaspoon salt 
3/4 cup cooked pork - chopped small 

SAUCE: 
3/4 cup chicken broth 
3 teaspoons corn starch 
1 teaspoon vinegar 
1 teaspoon soy sauce 
1/4 teaspoon salt - or to taste 

Directions 

EGG FOO YUNG: 

In a large bowl, whisk eggs and salt together. 

Add vegetables, meat, soy sauce, and pepper. Stir to combine. 

In a large skillet over medium high heat, add a small amount of oil. 

Add approximately 1/2 cup of egg mixture to the skillet, cook until browned on the under side. 

Turn egg over and brown on the other side. 

The amount of egg mixture that you use will determine how many this recipe makes. Using 1/2 cup of mixture will make 4 egg foo yung. 

SAUCE: 

Combine all of the sauce ingredients together in a small sauce pan, whisk until combined. 

Over medium heat, bring the mixture to a boil, reduce heat and continue cooking until slightly thickened. 

Serve over the egg foo yung.


CRAB CIRCLES

2 cans (6-ounce each) crab, or fresh crabmeat if available
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup mayonnaise
3 cups grated Jarlsberg or Swiss cheese
6 English muffins, halved and toasted
Paprika

Preheat oven to 375 degrees. 

Mix crab, celery, onion, mayonnaise and 1 cup cheese. Mound mixture on lightly toasted English muffin halves. Top with remaining cheese. 

Bake until cheese is almost bubbling. 

Sprinkle with paprika and serve with soup for lunch.

NOTE FROM SOURCE:
This is also nice for breakfast with kiwi fruit and melon. Or serve it as an hors d'oeuvre, like a little pizza.

Servings: 6

Source: Store to Shore Cookbook by Jan Robinson