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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

We had an unexpected visitor last night: a tornado. My son and I were home (Angela was away and safe) and we heard that baby zing the shrubs along the little creek by our house, then the trees and, the stop sign on the corner. We heard lots of clatter, then a ferocious rain. All is fine but we were without power for a while. We had no cable or internet service until just a few minutes ago. Thank God we had no major damage. Sorry about this issue being late, folks! Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. It is great to be back in the swing of things and publishing twice weekly. I had a wonderful Valentine's Day, spent with my kids. My son bought carnations for his sister and me (our favorite flower) and really surprised us. We shared a nice meal together which made it just perfect. I hope your day was spent with loved ones, too. The Great Washington Escape - GWE - is really starting to take shape. Pam H. in OH is taking care of the Washington leg of the trip, while Bill A. in B.C. is cranking things up for the Vancouver side. We have a few couples who will be making the trip so make this a special time for you and hubby by joining in the fun. Our trip dates are August 12 - 19. Some will stay in Bellingham, others in their RV's in nearby areas, and some in Vancouver. It will be a lovely time of year, so please drop me a line using this email link if you'd like information as it develops: GWE. I ask that you send in recipes as I need them for regular issues. I'll admit, I do send out a lot of recipes and could probably send fewer and not need recipes as often. However, I think doing an issue only twice weekly should enable me to send out some recipe-packed issues. Looks like I'm beating around the bush here but... I need your help. I have recipes from 8 readers left (and a whole bunch of them from 3 of those readers). Seems to me with several thousand readers that we should have a greater surplus of recipes - and from more folks. Please spend a few moments over the next few days to share some recipes with everyone here. One person can make this newsletter more special: you. Since I have your ear... we have a grand total of ONE recipe thus far for the current Monthly Theme topic: Eat Your Veggies! I want to continue with the theme issues but sure need some help. Even folks who are not great fans of health food eat vegetables. Let's get busy so we'll have a great issue for the month. I offer things in issues that appeal to readers. If the Monthly Theme issues do not receive better response, maybe we should end them. Your participation tells me know what you think, okay? I would like to thank Larry in Toronto and an Anonymous Reader for their generous donations. Every penny helps keep this publication going, and these two folks do it regularly. Thanks so much! Some of you guys have outdone yourselves this time (I did use up the very last recipes from many here). The recipes, funnies, and reasons for thought are superb. Here's the backbone of this publication: Tracey L., Newmarket, Ontario, Canada Carrie J. Gamble, Doylestown, PA Lucy Wellhausen, Kirtland, Ohio Roslyn, IL Mary H., Montreal, Canada Linda, MI Michael H., NY Linda H., Rosharon, TX Kim T., IA Mary S., Nashville, TN Barbara, Chula Vista, CA Treva, NC Larry Holmes, Toronto, Canada Leasa, IA Pammie, OH Chris M., NM Brenda, AL Jean, Syracuse, NY Pat, Minden, NV Johnny, LA Beverley, Montreal, Canada Dorie, IL Aafrin, Pune, India Patricia, Charlevoix, MI We'll see you here again on Wednesday, God willing.

Just a Pinch of Kindness

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. 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. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Shared by Tracey L., Newmarket, Ontario, Canada Painful as it may be, a significant emotional event can be the catalyst for choosing a direction that serves us -- and those around us -- more effectively. Look for the learning. ~Eric Allenbaugh Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Recipes to Warm Your Heart & Your Soul By Carrie J. Gamble  This time of year most of us are thinking of ways to keep warm. What could be better than recipes which come straight out of our grandmother's kitchen? Whether you are a star chef, culinary arts student, home cook or foodie your passion for delicious food most likely stems from childhood memories of grandmother's cooking. Nowadays it is referred to as “comfort food” and it is just that. It is food that will comfort us and nurture us. Let's face it, at the end of our busy days all of us could use a little of both. For many it is easy to rush home from a busy day and throw something in the microwave for a quick meal to serve the family. But there is something about cooking up a pot of homemade soup and baking fresh biscuits which just can't be beat. It may take a little longer to get dinner on the table, but in the end it is worth it and your family will thank you for it. Perhaps the soup could be made on a Sunday afternoon and will be ready to eat come Monday. When the aromas of home cooking fill the air our bodies begin to relax and are soothed by it. So in a sense home cooking nourishes us in two ways: it nourishes our soul by soothing us and nourishes our bodies when it is eaten. I don't know about you, but I love to reminisce about being in my grandmother's kitchen. She could whip up a pot of Vegetable Soup with Dumplings with no effort and bake a tray of Buttermilk Biscuits with her eyes closed! It was a treat to watch and of course, always a treat to eat in grandmother's kitchen! Wouldn't you love to create those kinds of memories for your own family? With that thought in mind, I want to share with you my grandmother's Vegetable Soup with Dumplings and Buttermilk Biscuits recipes. They are sure to warm your heart and your soul! Enjoy! Vegetable Soup with Dumplings 1/2-3/4 lb. Beef Shin Meat with Marrow Bone 2 Carrots, Diced 1 Piece of Turnip 2 Stalks of Celery, Diced 1 Large Fresh Tomato, Diced or 1/2 Cup Stewed Tomatoes 1 Medium Onion, Diced 1 Clove Garlic, Diced 1 Bay Leaf 3 Cloves 3 Cabbage Leaves cut into Bite Sized Pieces 1/2 Green Pepper, Diced 1 Packaged Mixed Frozen Vegetables 1 Tablespoon Salt Dash of Pepper 2 Tablespoons of Barley or Rice 1 Tablespoon Chopped Parsley Put the meat into a 4 qt. pot. Fill with water and cook until boiling. Turn down to simmer. Add all other ingredients, except parsley. Let it all simmer together for at least 2-3 hours. Take meat out and cut into bite sized pieces and place back into the soup. When it's done, add the dumplings. For the Dumplings: 1 Cup Flour Pinch of Salt 1 Egg Enough water to make a stiff dough Mix all of the ingredients in a small bowl until it forms a ball and makes a stiff dough. Take a teaspoon and cut off ½ teaspoon size of dough and drop into the soup. Cook about 5 minutes until they rise and are done. Cut the meat into bite sized pieces and put back into the soup. Sprinkle the chopped parsley on top before serving. This soup is a meal in itself. Buttermilk Biscuits 2 Cups Flour 1/2 Teaspoon Salt 1 Tablespoon Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/4 Cup Butter 3/4 Cup Buttermilk Sift dry ingredients into a bowl. Cut ½ stick (¼ cup) of butter into it with a knife or use your hands. Then add the buttermilk. Blend into a ball. Roll out 1/2” thick. Cut into rounds using a cookie cutter or a glass. Bake at 400 degrees for 12 to 15 minutes or until bottoms are golden brown. Carrie J. Gamble is the co-author, editor and publisher of Grandmother's Cookbook, a collection of her own grandmother's best recipes. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. Visit the site and download free recipes and “A Family Love Letter” chapter at www.grandmotherscookbook.com. Carrie J. Gamble Carrie J. Gamble, Inc. www.grandmotherscookbook.com Publisher of: Grandmother's Cookbook, Simple Pleasures,  an illustrated book about life's greatest gift - nature. P.O. Box 66 - Doylestown, PA 18901 Telephone: 215-340-0381 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!

Did You Know?

A Coincidence???? Shared by Lucy Wellhausen, Kirtland, Ohio Owner of Ohio-Honey A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye...and science shows that carrots greatly enhance blood flow to and function of the eyes.  A Tomato has four chambers and is red. The heart is red and has four chambers. All of the research shows tomatoes are indeed pure heart and blood food.  Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are also profound heart and blood vitalizing food.  A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds are on the nut just like the neo-cortex. We now know that walnuts help develop over 3 dozen neuron-transmitters for brain function.  Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.  Celery, Bok Choy, Rhubarb and more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.  Eggplant, Avocadoes and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how profound is this? ... It takes exactly 9 months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).  Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.  Olives assist the health and function of the ovaries.  Onions look like body cells. Today's research shows that onions help clear waste materials from all of the body cells They even produce tears which wash the epithelial layers of the eyes. 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!

Monthly Theme, Recipe Submissions

Eat Your Veggies! Here's the scoop on the current theme: Eat Your Veggies! Do I sound like your mother? More than moms have realized the value of eating vegetables. The USDA Food Guide Pyramid suggests 5 to 7 servings each day. That's a lofty goal for anyone especially without some delicious recipes to make them taste better for our families. We're looking for recipes featuring vegetables this month, folks. These recipes can use fresh vegetables (always best, of course), frozen or canned. Share your recipes using vegetables, whether it be a side dish or a main course with other ingredients added in to make it a family favorite. And don't forget that veggies are an ingredient in some tasty desserts and baked goods, too! We love sharing recipes here, sure, but it takes your help to keep it going. And the Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes! Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Eat Your Veggies!. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Eat Your Veggies! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Eat Your Veggies!. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Promised Recipes has a deadline of February 29, 2008, and will be posted on March 9, 2008. Please use this email link to submit a recipe for theme recipes: Eat Your Veggies! As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our February Birthday Babies: 1st Linda L. in Lenexa, Kansas 2nd Troy S. in Dayton, Ohio 3rd Emily in Coconut Creek, Florida 3rd Mary K. in Niceville, Florida 3rd Sharon B. in Lindside, West Virginia 4th Gail in Greenville, Ohio 5th Jim D. in Washington State 5th Angela S. in Charleston, South Carolina 8th Carolann in Sharpsburg, Georgia 8th Sheila K. in Clanton, Alabama  8th Dixie K. in Delaware, Ohio 9th Delorese S. in Dayton, Ohio 10th Sally P. in Menifee, California 11th Ruthie in Ypsilanti, Michigan 12th Bette T. in Stockton, California 13th Liz in Port Royal, Pennsylvania 14th Debbie M. in McKeesport, Pennsylvania 14th Alysia in Amston, Connecticut 16th Hal R. in Eaton, Ohio 16th Shawntel R. in Rockingham, North Carolina 16th Myrna R. in Jacksonville, Florida 16th Linda L. in Hong Kong 17th Diane in Natick, Massachusetts 18th Michelle S. in Morgan County, Tennessee 19th Rob W. in Dartmouth, Nova Scotia 20th Delores M. in St. Louis, Missouri 21st Deborah H. in Denton, TX 21st Cheri W. in Ocala, Florida 21st Cindy in Beaver Dams, New York 22nd Joyce S. in Lake Placid, Florida 22nd Barbara H. in Portland, Tennessee 23rd Jim H. in Calgary, Alberta, Canada 23rd Dee C. in Kissimmee, Florida 26th RJ in Denver, Colorado 26th Kathy J. in Bethalto, Illinois 26th Amal, Shomolu, Lagos-Nigeria 29th Mary M. in Cameron, Ohio Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

DOG PROPERTY LAWS Shared by Roslyn, IL If I like it, it's mine. If it's in my mouth, it's mine. If I had it a little while ago, it's mine. If I saw it first, it's mine. If you are playing with something and you put it down, it automatically becomes mine. If it's broken, it's yours. Shared by Mary H., Montreal, Canada Oh weary mothers, mixing dough Don't you wish that food would grow? Your lips would smile I know to see A cookie bush or a doughnut tree... ~Anonymous 6 Truths of Life Shared by Linda, MI 1) You cannot touch all of your teeth with your tongue. 2) All idiots, after reading the first truth, try it. 3) The first truth is a lie. 4) You're smiling now cause you are an idiot.  5) You will soon forward this to another idiot.  6) There's still a stupid smile on your face 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!

Regional Recipes

MARYLAND NONNIE'S MARYLAND CRAB CAKES ~Submitted by Linda H., Rosharon, TX Nonnie was my grandmother and a native of Maryland. These are the BEST! 1lb crabmeat – Regular and claw 2 slices bread, crumbled, not too fresh 2 beaten eggs 1 Tbsp Worcestershire sauce 1 Tbsp prepared mustard Sprinkle of parsley Old Bay Seasoning  Beat together the eggs, Worcestershire and mustard. Stir into the crab and crumbled bread. Add seasonings and lightly stir with a fork. Make patties but not too tight. Fry in hot oil. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

I sent out a special recipe to a select few friends for Valentine's Day. I got the nicest review from one of them that I'd like to share with you. You'll also find the recipe, the subject of the review. Reviewer: Michael H., NY Recipe: "Cheater's Seafood Pasta" Submitter: Maggie, TX I was one of the many guys out there wondering what to do for Valentine's Dinner. Well, imagine my good fortune when I received an email, called, "Cheater's Seafood Pasta". I was in luck, my wife loves seafood and I was talented enough to pull this one off. Everything was simple to prep and easy to put together. My variation from the original recipe was that I just poured it over the cooked pasta as a sauce and served. My Valentine's Dinner was a success and I was, A Very Happy And Lucky Man For Valentine's Day! I highly recommend this recipe for anyone looking for that special dinner! Enjoy!  CHEATER'S SEAFOOD PASTA A great Valentine's Day dinner entree, regardless of the name (it comes from the fact that you "cheat" using canned soup!). Takes less than 30 minutes, leaving more time for... whatever! Ingredients: 16 ounces uncooked linguine 1 can (18.5-oz. size) New England clam chowder 1 cup milk 1/2 cup shredded Parmesan cheese 2 cloves garlic, minced 2 tablespoons olive oil 1 1/2 pound uncooked deveined shelled large shrimp, tail shells removed 3 cups sliced fresh mushrooms 4 medium green onions, chopped 1/4 teaspoon crushed red pepper flakes (or to taste) 1/2 cup chopped fresh parsley Salt and pepper to taste, if desired 1/2 cup shredded Parmesan cheese, if desired for topping Directions: In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.  Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.  In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Salt and pepper to taste.  Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with shredded Parmesan cheese.  Serves 6. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind GREEN CHICKEN ENCHILADAS This recipe was posted in the a2z Yahoo Forum by Kim T., IA Ingredients 6 cups cooked chicken, shredded 12 corn tortillas 6 oz. chopped green chile 1/2 cup chopped onion 4 oz. cream cheese 1/4 cup black olives 8 oz. cheddar (longhorn) cheese, shredded 2 tablespoons vegetable oil 1 tsp. chile powder 1 tsp garlic powder 2 cans enchilada sauce 1 tsp. cumin 1/2 cup bottled salsa To prepare enchiladas, heat oven to 350 degrees, wrap tortillas (6ea. X 2) in foil and heat in oven until warm and soft. Meanwhile, saute onion in oil for 3 to 4 minutes using a large heavy saucepan or cast iron skillet. Add spices, green chile and cream cheese. Cook over low heat to melt cheese. Add Mexican salsa and chicken, increase heat to medium and stir until hot. Remove from heat.  Using one large or 2 smaller baking dishes, spread about 1/4 cup of enchilada sauce on bottom of dish. Place even amounts of chicken mixture in each tortilla, roll up and place in baking dish seam-side down. Pour remaining sauce over top and sprinkle with cheese. Bake at 350 degrees 15 to 20 minutes or till hot and cheese is bubbly. AMISH TOMATO FRITTERS ~Submitted by Mary S., Nashville, TN 1 cup of all purpose flour  1 teaspoon of baking powder  1 teaspoon of sugar  3/4 teaspoon of salt  1/4 teaspoon of dried basil One 28 ounce can of whole tomatoes, drained  1 tablespoon of finely minced onion  1/2 teaspoon of Worcestershire sauce  2 eggs Vegetable oil for frying  In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix. In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.  Makes 26 fritters or 4 to 6 servings. MRS. FIELDS PEANUT BUTTER CREAM-FILLED COOKIES ~Submitted by Barbara, Chula Vista, CA Cookies 1 1/2 c All-purpose flour  1/2 ts Baking soda  1/2 ts Ground cinnamon  1 c Quick oats (not instant)  1 c Light brown sugar, firmly - packed  1/2 c Salted butter, softened  1 lg Egg  1 ts Pure vanilla extract Filling 3/4 c Smooth peanut butter  1/4 c Salted butter, softened  2 tb Half-and-half  1 ts Pure vanilla extract  1 1/2 c Confectioners sugar  Preheat oven to 325-degrees F.  In medium bowl combine flour, soda, cinnamon and oats. Mix well with a wire whisk. Set aside.  Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix.  Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch apart for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. CARAMEL APPLE PECAN BREAD (Bread machine recipe) ~Submitted by Treva, NC 1 cup water 2 tablespoons butter, softened 3 cups Gold Medal Better for Bread bread flour 1/4 cup packed brown sugar 3/4 teaspoon ground cinnamon 1 teaspoon salt 2 teaspoon bread machine or quick active dry yeast 1/2 cup chopped unpeeled apple 1/3 cup coarsely chopped pecans, toasted Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack. COLD CUCUMBER & BEET SOUP WITH NEW POTATOES ~Submitted by Larry Holmes, Toronto, Canada 1 quart buttermilk 2 cups sour dream or plain yogurt 2 large bets, cooked, peeled and diced 2 cucumbers, peeled, seeded and diced 3 green onions, sliced 1 1/2 teaspoons salt 1/4 freshly ground black pepper 1/4 cup chopped fresh dill, or 1 teaspoon dried 12 new potatoes, halved and cooked In a large bowl, blend buttermilk and sour cream until smooth. Add remaining ingredients except potatoes and mix well. Allow to chill at least 2 hours, but not more than 4. Place potatoes in each bowl and pour soup over them.  Serves 8 TURNIP AND RUTABAGA BAKE ~Submitted by Leasa, IA, by way of Pammie, OH In response to my request in QT for turnip recipes, Pammie came through with this one. Oh boy, is it yummy! The turnips had a very mild flavor and the bacon gave the dish a nice touch. 4 slices bacon, diced (I used 5) 1/4 C chpd onion 1 C water 1 lb rutabagas, peeled and diced 1/2 lb turnips, peeled and diced (I used all turnips) Salt and pepper to taste 4 T chpd parsley Fry the bacon until crisp. Remove from pan, drain, crumble. Remove and discard all but 1 tablespoon of the bacon grease. Cook the onion in the remaining bacon grease over medium heat for about 5 mins, until tender and translucent. Add the water and bring to a boil, stirring to loosen bits in skillet.  Combine turnips, rutabagas and bacon in a 2 qt casserole dish. Add the onion and water mixture, salt and pepper to taste. Bake in a preheated 350° oven for 1 hour. Sprinkle top with parsley. Makes about 6 servings OLD FASHIONED POTATO CANDY ~Submitted by Chris M., NM An old favorite, simple to make, and tasty!  List of Ingredients  1/2 (or 1 small) boiled potato  1 tablespoon butter or margarine  1/2 teaspoon vanilla extract  About 2 cups powdered sugar  1/2 cup peanut butter  Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough. Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter. Roll dough up (as for jellyroll) to make a log. Cut into pieces, let air dry for about an hour. Store in air tight container.  Makes about 2 dozen confections. FRIED PORK CHOPS WITH CREAM GRAVY ~Submitted by Treva, NC 1 cup all-purpose flour 1 teaspoon Cajun seasoning 1/4 teaspoon garlic powder 1/4 teaspoon pepper 8 (4-ounce) boneless center-cut pork chops 1 cup nonfat buttermilk Vegetable cooking spray 3 tablespoons vegetable oil 1 cup fat-free milk 1/4 teaspoon salt Garnish: coarse ground pepper Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish. Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture. Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray. Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels. Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired. CALORIES 267 (42% from fat); FAT 12.3g (sat 3.7g,mono 4.9g,poly 2.6g); PROTEIN 26.2g; CHOLESTEROL 267mg; CALCIUM 63mg; SODIUM 250mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 11.2g  Source: Southern Living, JANUARY 2003 STRAWBERRY SALAD ~Submitted by Brenda, AL This is another posted in the QT by Brenda, AL. She found it while reading her local paper on-line. Everyone at the QT raved over it. 1 small package strawberry Jell-O 1 cup boiling water 1 10-ounce package frozen strawberries 1 small can crushed pineapple 1 3-ounce package cream cheese 1/2 cup chopped nuts  Dissolve gelatin in boiling water. Add strawberries, stirring until thawed.  Add pineapple to mixture. Pour into an 8x8x2-inch pan. Refrigerate.  While this mixture sets, gradually add a little milk to the cream cheese and beat until consistency of whipped cream. Add nuts.  When gelatin mixture is thoroughly set, spread cream cheese mixture over top. Cover dish to keep cream cheese moist. MEXICAN CASSEROLE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1 1/2 cups crushed tortilla chips  1 pound shredded cooked chicken meat  1 can (15 1/2 ounces) garbanzo beans, drained  1 can (15 1/2 ounces) kidney beans, drained  1 can (15 1/4 ounces) corn kernels, drained  1 can (8 ounces) tomato sauce  1 cup prepared salsa  1 cup chopped red onion  1 green bell pepper, cut into 1/4-inch dice  1/4 cup chopped fresh cilantro leaves  1 tablespoon minced garlic Salt and freshly ground black pepper, to taste  6 ounces grated Monterey Jack cheese  6 ounces grated sharp Cheddar cheese Garnishes:  2 cups diced (1/4-inch) ripe tomatoes  1 cup sour cream  1/2 cup chopped fresh cilantro leaves  Preheat oven to 350 F. Grease a 13 x 9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.  Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture. Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese over the top.  Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro. CROCKPOT POT ROAST ~Submitted by Pat, Minden, NV Use either a 7-bone chuck or boneless chuck... these are the most tender and moist. 3 to 3-1/2 lb. chuck roast 1 red onion, sliced 2 (10 oz.) cans beef broth garlic powder  lemon-pepper Place half the onion slices on bottom of crock pot. Sprinkle both sides of meat with garlic powder and lemon-pepper. Place roast on top of onions, place remaining onion on top of meat. Pour beef broth over meas. Cook on LOW for 8 to 9 hours. STUNNING STUFFED APPLES ~Submitted by Treva, NC Enjoy this year-round fruit at its peak. Take a bite out of any of these amazing recipes, and you'll never take apples for granted again. They're powerhouse ingredients. Change the flavor of a dish by switching the variety of the apple used or mixing several different types. A handy hint: Round-bottomed apples are for baking, while those with bumps at the base are eaten out of hand or tossed in salads. When shopping, remember the best apples are free from bruises, feel firm to a light squeeze, and are deeply colored. Store in the produce drawer of the refrigerator, and they'll stay fresh for a week.  Here's a Trick You can toss apple pieces in a mixture of ¼ cup water and 1 Tbsp. lemon juice to prevent pulp from turning brown. Or for an even simpler option, toss in lemon-lime soft drink. Remove apples from liquid; pat dry on paper towels.  Easy Cornbread-Sausage Stuffed Apples Prep: 25 min.,  Cook: 18 min.,  Bake: 40 min.  Place crumbled foil around apple cups in baking dish to prevent them from tipping.  1 (6-oz.) package cornbread stuffing mix 1/2 (1-lb.) package ground pork sausage 1 tablespoon lemon juice 5 Rome apples 1 medium-size sweet onion, chopped 1 & 1/2 tablespoons chopped fresh parsley 1 cup cider vinegar Garnishes: apple peel strips, fresh parsley sprigs 1. Prepare stuffing mix according to package directions.  2. Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.  3. Stir together lemon juice and 1/4 cup water.  4. Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.  5. Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.  6. Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.  7. Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.  Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.  Yield: Makes 10 servings PORK CHOP TRATTORIA ~Submitted by Johnny, LA Pork Chops have been dished up, dry and tough for many years. This is because they get pan fried, baked or broiled to death. Today's pork products are not like those of years ago. You can actually have a pork chop cooked medium and not have any trouble. 4 12-ounce pork chops, boneless  2 tablespoons olive oil  1 tablespoon fresh rosemary, chopped  1 tablespoon fresh thyme, chopped  1 tablespoon onion powder  1 tablespoon garlic powder  1 teaspoon salt  1 teaspoon dry mustard  1 teaspoon black pepper  1 teaspoon fennel seed, crushed  Preheat grill. Brush pork chops with olive oil. Combine all herbs and spices and spread evenly over the pork chops. Place chops on very hot grill and cook for 1 minute per side. Reduce heat or move to a cooler portion of the grill and continue grilling for about 3 minutes per side or until done. PAN-FRIED GAME HENS WITH MUSTARD AND TARRAGON ~Shared by Larry Holmes, Toronto, Canada 3 game hens (Cornish hens) salt and pepper 2 tablespoons minded fresh tarragon or 2 teaspoon dried 2 tablespoons strong mustard 2 tablespoons hot-sweet mustard 1 egg 1/4 cup heavy cream 2 cups dry bread crumbs oil for frying Make small slits in the skin of the hens with point of small knife and blot dry; season with salt and pepper. Mix half the tarragon and mustards, egg, and cream. Spread this mixture on both sides of hen halves. Mix remaining tarragon with bread crumbs. Coat both sides of hens with the bread crumb mixture. Place on a large plate in 1 layer and refrigerate for 3 to 6 hours. Heat 1 1/2 inches of oil in a pan large enough to hold all hen pieces. Fry about 20- minutes, turning every so often until hens are golden brown and crispy. Drain on paper toweling and serve immediately. Serves 6 PINWHEEL ITALIAN CALZONES (rated 5* at AllRecipes) ~Submitted by Beverley, Montreal, Canada "Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce! Original recipe yield: 16 pinwheels INGREDIENTS 1/2 cup ricotta cheese  1 teaspoon Italian seasoning  1/4 teaspoon salt  1/4 cup grated Parmesan cheese  1/2 cup shredded mozzarella cheese  1/2 cup chopped pepperoni  1/4 cup finely chopped fresh mushrooms  1/4 cup finely chopped green bell pepper  2 tablespoons finely chopped onion  1 (8 ounce) can refrigerated crescent roll dough  1 (14 ounce) jar pizza sauce or salsa  DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C).  In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.  Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.  Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce (or salsa). Serve the pinwheels with pizza sauce (salsa) in small cups for dipping.  Servings Per Recipe: 4 CINNAMON-CARAMEL APPLE DUMPLINGS WITH GOLDEN RAISINS ~Submitted by Treva, NC Prep: 30 min.,  Bake: 25 min.  We baked these in cast-iron skillets, but a 13- x 9-inch baking dish works just as well. 1 (15-oz.) package refrigerated piecrusts 6 large Rome or Granny Smith apples, cored 6 tablespoons golden raisins 1 large egg, beaten 1/2 cup butter, melted 1 cup firmly packed light brown sugar 1/4 cup corn syrup 1/2 cup apple juice 1 teaspoon ground cinnamon 6 cinnamon sticks Garnish: golden raisins 1. Unroll piecrusts onto a lightly floured surface; cut dough into 12 (10- x 1-inch) strips, reserving dough scraps for later use. Crisscross 2 strips of dough on surface, forming an "X". Place 1 apple in center of "X". Spoon 1 Tbsp. raisins into apple core, pressing raisins to compact. Pull strips up and over apple, pressing dough into core; trim off excess, if necessary. Repeat with remaining piecrust strips, apples, and raisins. 2. Reroll remaining dough scraps. Cut leaf shapes from dough using a paring knife. Gently score designs in leaves using knife. 3. Stir together egg and 1 Tbsp. water; brush dough strips on apples with egg mixture. Gently press leaves onto dough strips at top of apples; brush leaves with egg mixture. 4. Whisk together melted butter and next 4 ingredients; pour mixture into 6 (6-inch) cast-iron skillets. Place 1 apple in center of each skillet. 5. Bake at 425° for 20 to 25 minutes or until pastry is golden brown, shielding apple tops with aluminum foil after 15 minutes to prevent excessive browning, if necessary. Remove from oven. Press 1 cinnamon stick into center of each apple to resemble a stem. Drizzle sauce in skillets over apples. Garnish, if desired. To bake in a 13- x 9-inch baking dish: Prepare recipe as directed through Step 3. Whisk together melted butter and next 4 ingredients; pour mixture into baking dish. Place apples in baking dish. Proceed with recipe as directed.  Yield: Makes 6 servings Southern Living, SEPTEMBER 2007 SMOKY PASTA AND BEAN SOUP ~Submitted by Mary S., Nashville, TN 6 slices lean smoked bacon -- diced 1 small onion -- finely chopped 1 rib celery -- finely chopped 1 medium carrot -- peeled and grated 2 cloves garlic -- peeled and crushed 1/8 teaspoon crushed hot red pepper 2 cups crushed tomatoes 2 1/2 cups drained canned white beans 6 cups chicken broth 3/4 cup macaroni or other small pasta shape Freshly grated Parmesan cheese -- optional In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 more minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is tender, but still firm, about 15 minutes. Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature. Serves 8. LOUISIANA SAUSAGE COFFEE CAKE ~Submitted by Dorie, IL A2Z Yahoo Forum Moderator 1 lb. sausage  1/2 C. chopped green onion 1/4 C. grated Parmesan cheese 1/2 C. grated Swiss cheese 1 egg beaten 2 T. chopped parsley 2 C. Bisquick 3/4 C. milk 1/4 C. mayonnaise 1 egg yolk 1 T. water Brown sausage and onions and drain. Add next 4 ingredients. In a separate bowl mix the Bisquick, milk and mayo. Spread half the batter in a 9x9x2 greased pan. Pour in the sausage mixture. Spread the remaining Bisquick batter on top. Mix egg yolk and water, brush on top. Bake at 400 for 25-30 minutes or until edges leave pan. Cool 5 minutes before cutting. CREAMY CARAMEL FLAN ~Submitted by Aafrin, Pune, India "This recipe is a cross between egg custard and cheesecake. Rich and delicious." Yields 1 10 inch round. Prep Time: 15 Minutes  Cook Time: 1 Hour 15 Minutes  Ready In: 8 Hours  3/4 cup white sugar  1 (8 ounce) package cream cheese, softened  5 eggs  1 (14 ounce) can sweetened condensed milk  1 (12 fluid ounce) can evaporated milk  1 teaspoon vanilla extract  1 Preheat oven to 350 degrees F (175 degrees C).  2 In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.  3 In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.  4 Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.  Nutrition Info Servings Per Recipe: 10  Amount Per Serving  Calories: 346  Total Fat: 16.3g  Cholesterol: 154mg  Sodium: 183mg  Total Carbohydrates: 40.6g  Dietary Fiber: 0g  Protein: 10.2g Source: AllRecipes.com APPLE-WALNUT SALAD ~Submitted by Treva, NC Prep: 20 min.,  Bake: 10 min.,  Chill: 6 hr. 1 cup chopped walnuts 2/3 cup mayonnaise 1/2 cup lemon curd 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 1/2 teaspoons grated lemon rind 2 Gala apples, chopped 2 Granny Smith apples, chopped 2 Red Delicious apples, chopped 3/4 cup thinly sliced celery 1 cup dried fruit mix 1. Place walnuts in a single layer in a shallow pan. 2. Bake at 350° for 8 to 10 minutes or until lightly toasted, stirring once after 5 minutes. 3. Stir together mayonnaise, next 4 ingredients, and 1/2 tsp. lemon rind in a large bowl. Add apples, celery, fruit mix, and 3/4 cup walnuts; toss well. Cover and chill 6 hours. Sprinkle with remaining 1/4 cup walnuts and 1 tsp. lemon rind. Note: For testing purposes only, we used Sun-Maid Fruit Bits.  Yield: Makes 6 to 8 servings Source: Southern Living, September 2007 CHOCOLATE CHERRY CORDIAL DROPS ~Submitted by Patricia, Charlevoix, MI  1 pkg (17.5 oz) Chocolate Cookie Mix 1 egg 2 t water 1/4 c chopped maraschino cherries 1/4 c coconut 1 1/2 c chopped pecans Heat oven to 375 degrees. Combine cookie mix, egg and water in large bowl. Stir until thoroughly blended. Stir in cherries and coconut. Shape into 36 balls. Roll in nuts. Place 2" apart on ungreased cookie sheet. Bake for 11-12 minutes until cookies are set and lightly browned. Cool for 1 minute on baking sheet before removing. ORANGE-GLAZED PECANS ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 4 cups pecan halves 1/2 cup frozen orange juice concentrate, undiluted 1 1/2 cups sugar 1/4 teaspoon ground cinnamon Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.  Bring juice concentrate, sugar, and cinnamon to a boil in a heavy saucepan; boil, stirring constantly, 1 minute. Remove from heat; stir in toasted pecans.  Drop pecans 1/2 inch apart onto an aluminum foil-lined baking sheet. Let stand until firm.  Yield: 4 cups Source: Southern Living, October 1997 Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

GARDEN POTATO SALAD ~Submitted by Treva, NC Low-fat cottage cheese is the secret to the dressing in this delicious salad that is low in fat, cholesterol, and sodium. 3 lb (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes  1 Cup chopped celery 1/2 Cup sliced green onion 2 Tbsp chopped parsley  1 Cup low-fat cottage cheese  3/4 Cup skim milk 3 Tbsp lemon juice 2 Tbsp cider vinegar 1/2 tsp celery seed  1/2 tsp dill weed 1/2 tsp dry mustard  1/2 tsp white pepper  In a large bowl, place potatoes, celery, green onion, and parsley. Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.  Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.  Yield: 10 servings--Serving Size: 1 cup  Each serving provides: Calories: 151; Total fat: less than 1 g; Saturated fat: less than 1 g; Cholesterol: 2 mg; Sodium: 118 mg GRILLED CHICKEN WITH TOMATO-AVOCADO SALSA ~Submitted by Maggie, TX This recipe serves: 4  Preparation time : 20 minutes  Cooking time : 15 minutes  Ingredients For the salsa 4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved 1/2 small red onion, finely chopped 1 jalapeño chili pepper, seeded and diced 2 tablespoons chopped fresh cilantro 1/4 cup fresh lime juice 1/2 avocado For the chicken 1/2 cup non-fat, plain yogurt 1/2 small red onion 1/4 cup fresh lime juice 1/4 cup fresh cilantro 4 boneless, skinless chicken breasts, about 4 to 6 ounces each salt to taste freshly ground black pepper Cooking Instructions For the salsa:  1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.  2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)  For the chicken: 1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.  2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.  3. Preheat the grill to medium-high.  4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.  5. Serve the chicken with tomato-avocado salsa.  Nutrition Facts Serving Size 1 chicken breast with salsa  Amount Per Serving Calories 283  Protein 43 g  Total Carbohydrate 16 g  Dietary Fiber 4 g  Soluble Fiber 0 g Insoluble Fiber g  Sugar 8 g  Total Fat 6 g  Saturated Fat 1 g  Monounsaturated Fat 1 g Source: FoodFit.com Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

FISH AND CORN CHOWDER ~Submitted by Mary S., Nashville, TN Yield: 4 servings Serving Size: 1-1/2 cups with 3 to 4 ounces fish INGREDIENTS - 1 tablespoons olive oil - 1 (10 ounce) package frozen corn - 3/4 cup chopped carrot - 3/4 cup chopped zucchini - 2 stalks celery, chopped - 1 medium onion, chopped - 2 cloves garlic, chopped - 2 teaspoon fresh marjoram - 2 teaspoon minced fresh dill - 1/4 cup flour - 1 pound frozen cod or white fish, defrosted and cut into 2-inch cubes - 1 (12 ounce) can evaporated fat-free milk - 1 cup low-fat milk - 2 cups water - Salt and fresh ground pepper to taste DIRECTIONS In a large sauce pot over medium-high heat, heat the olive oil. Add the corn and saute for 5 minutes, until the corn is defrosted. Add the carrot, zucchini, celery, onion, and garlic and saute for 5 minutes.  Add the marjoram and dill. Saute for 2 minutes. Add the flour and stir to coat the vegetables.  Add the fish, evaporated skim milk, low-fat milk, and water. Bring to a simmer. Simmer for 5 to 10 minutes until slightly thickened. Season with salt and pepper. Source: "Express Lane Diabetic Cooking" by Robyn Webb SUGAR FREE COOKIES ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1 cup flour 1/2 tsp. baking soda 1 1/2 cup quick oatmeal 1/2 to 3/4 cup Sugar Twin 1 tsp. vanilla 1 cup raisins 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 egg whites, slightly beaten 1/2 cup skim milk 1/3 cup oil 1/2 cup nuts Sift dry ingredients all but oats. Add oats. Add rest of ingredients, mix. Drop by teaspoon on greased cookie sheets. Bake at 375 degrees for 12-15 minutes  FETTUCCINE FLORENTINE TIMBALE ~Submitted by Mary S., Nashville, TN Yield: 10 servings INGREDIENTS - Vegetable cooking spray - 3 tablespoons dry unseasoned bread crumbs - 1 package (1.8 ounces) white sauce mix - 2-1/4 cups fat-free milk - 1-1/4 cups (5 ounces) shredded reduced-fat Italian 6-cheese blend, divided - 12 ounces florentine, or spinach, fettuccine, cooked - 1 package (10 ounces) frozen chopped spinach, thawed, well drained - 1 cup fat-free cottage cheese - Salt and pepper, to taste - 1/2 cup roasted red peppers, drained DIRECTIONS Spray 9-inch springform pan with cooking spray; coat with bread crumbs. Make white sauce mix in large saucepan according to package directions, using milk; stir in 1/2 cup shredded cheese. Stir in fettuccine; spoon 1/2 the fettuccine mixture into prepared pan.  Mix spinach, 1/2 cup shredded cheese, and cottage cheese; season to taste with salt and pepper. Spoon spinach mixture evenly over pasta in pan. Arrange red peppers over spinach mixture; top with remaining pasta mixture.  Bake, uncovered, at 375 degrees F. until golden,  55 to 60 minutes, sprinkling with remaining 1/4 cup shredded cheese during last 10 minutes of baking time. Let stand 10 minutes; loosen side of pan with sharp knife and remove. Cut into wedges.  Nutritional Information Per Serving (1/10 of recipe): Calories: 190, Fat: 2.9 g, Cholesterol: 43.1 mg, Sodium: 399 mg, Protein: 14.4 g, Carbohydrate: 26.4 g Diabetic Exchanges: 1 Fruit, 1-1/2 Bread, 1 Meat Source: "1,001 Delicious Recipes For People with Diabetes" Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

MARDI GRAS PAN-FRIED OYSTER BLT ~Submitted by Johnny, LA Serves one  Time: 15 minutes  Ingredients:  6 freshly shucked Louisiana oysters  1 egg white, lightly beaten  2 tsp aioli  1 pinch micro greens  1 sliced brioche, toasted  1/4 cup mixed red, yellow and green grape tomatoes, peeled  1 tsp extra virgin olive oil  1 dash 25-year-old balsamic vinegar  1 pinch minced chive  1/4 cup cornmeal  1/4 cup seasoned flour  1 pinch cayenne  2 pinch celery salt  2 pinch onion powder  2 pinch garlic powder  2 sprigs freshly picked thyme  1 tsp freshly chopped parsley  1/4 cup canola oil  3 slices crispy apple smoked bacon  Salt and pepper to taste  Method:  In a sauté pan heat the canola oil over a medium high flame. Season the oysters with salt and pepper, dip into the egg whites and toss into a mixture of seasoned flour, cornmeal, spices and herbs. Place the oysters into the hot canola oil and allow cooking for about 15 seconds on each side. Season the tomatoes with salt, pepper, vinegar, chives and extra virgin olive oil. Place the tomatoes over a well-toasted brioche crouton and place onto a serving plate. Crumble the bacon over the tomatoes. After cooking the oysters, remove prom the pan and allow them to drain over some absorbent towels for a moment. Place the oysters over the tomatoes and top them with a dollop of aioli, which you in turn cover with a pinch of micro greens or any lettuce sprout.  To serve:  Garnish the plate with additional chopped chives, chive oil and beet juice if you please.  IMPOSSIBLY EASY CHEESEBURGER BAKE FOR TWO (Cooking for 2)  ~Submitted by Maggie, TX Bisquick Heart Smart® recipe! Get all the great taste of a cheeseburger magically baked in one pan.  Prep Time: 10 min  Start to Finish: 30 min  Makes: 2 servings  1/4 lb extra-lean (at least 90%) ground beef  1/4 cup chopped onion  1/3 cup shredded reduced-fat Cheddar cheese  1/4 cup Bisquick Heart Smart® mix  1/4 teaspoon salt  1/2 cup fat-free (skim) milk  1/4 cup fat-free egg product or 2 egg whites 1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray.  2. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Spread in pan; sprinkle with cheese. In small bowl, stir together remaining ingredients. Pour into pan.  3. Bake about 20 minutes or until knife inserted in center comes out clean.  High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving: Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 710mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 6g); Protein 22g Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat  Carbohydrate Choices: 1  Source: Bisquick Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

PARMESAN ZUCCHINI This is really good served with Easy Parmesan-Garlic Chicken (recipe follows). I have also substituted green beans for the zucchini. Yum! Makes: 6 servings 4 medium zucchini (about 1 lb.), thinly sliced  8 oz. mushrooms, thinly sliced  1 cup spaghetti sauce  1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese  1/3 cup KRAFT 100% Grated Parmesan Cheese  PREHEAT oven to 400°F. Toss zucchini with mushrooms in large bowl. Add spaghetti sauce; mix lightly.  PLACE in 13x9-baking dish sprayed with cooking spray.  BAKE 25 minutes; sprinkle with cheeses. Bake an additional 5 minutes or until mozzarella cheese is melted. Calories 120 Total fat 6 g  Saturated fat 3.5 g  Cholesterol 15 mg  Sodium 390 mg  Carbohydrate 8 g  Dietary fiber 2 g  Sugars 4 g  Protein 9 g  Diet Exchange1-1/2 Vegetable,1 Meat (VL),1 Fat Source: Kraft Foods EASY PARMESAN-GARLIC CHICKEN I use this recipe often (and some of the variations listed below) for a quick meal for my family. Makes: 6 servings 1/2 cup KRAFT 100% Grated Parmesan Cheese  1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix  1/2 tsp. garlic powder  6 boneless skinless chicken breast halves (2 lb.)  PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.  MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.  BAKE 20 to 25 min. or until chicken is cooked through (165°F).  Calories 230  Total fat 7 g  Saturated fat 3 g  Cholesterol 100 mg  Sodium 680 mg  Carbohydrate 2 g  Dietary fiber 0 g  Sugars 1 g  Protein 37 g Jazz It Up For a golden appearance, after chicken is cooked through set oven to Broil. Place, 6 inches from heat source. Broil 2 to 4 min. or until chicken is golden brown. Variations Prepare as directed, choosing one of the following flavor combinations:  Mediterranean Parmesan Chicken: Substitute 1 Tbsp. grated lemon peel and 1 tsp. dried oregano leaves for the garlic powder.  Parmesan-Onion Chicken: Substitute 2 Tbsp. minced onion flakes for the garlic powder.  Spicy Parmesan Chicken: Substitute ground red pepper (cayenne) for the garlic powder.  Parmesan Pizza Chicken: Substitute 1 tsp. dried basil leaves and 1/4 tsp. crushed red pepper for the garlic powder. Source: Kraft Foods KATHY CASEY'S ARTICHOKE & CRAB STUFFED POTATOES Kathy Casey Food Studios Description: Everyone loves that artichoke and crab dip, so, hey let's make a meal of it. Washington Russets make a perfect foil for stuffing and a little jalapeño adds just the right kick!  Makes: 4 servings  Ingredients  4 large Washington Russet potatoes  3 oz. cream cheese  1/4 cup milk  1/4 cup mayonnaise  1/3 cup green onions, thinly sliced  1 Tbsp. minced pickled jalapeños (less if you don't like it spicy)  2 tsp. minced fresh garlic  3/4 cup high-quality shredded parmesan cheese  1 lb. crab meat  1 can (13-14 oz.) artichoke heart quarters, drained well and coarsely chopped  Extra shredded parmesan cheese for sprinkling Instructions  Preheat oven to 400 degrees F.  1. Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.  2. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.  3. After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.  4. Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.  5. Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.  Kathy's Notes: If you want to make these in advance, bring them to room temperature for 45 minutes before baking. Nutritional Analysis (Per Serving)  Calories 749  Protein 46.6 g  Fat 32.3 g  % Calories from fat 37%  Carbohydrates 74.8 g  Cholesterol 130 mg  Fiber 8.0 g  Sodium 1388 mg Source: Washington State Potato Commission MILLION $ PIE Ingredients: 1 (9 inch) prepared graham cracker crust 1 (14 ounce) can sweetened condensed milk 1/2 cup lemon juice  1 (8 ounce) can crushed pineapple, drained 1/2 cup chopped pecans 1 (16 ounce) package frozen whipped topping, thawed  Directions: 1. In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping.  2. Pour mixture into prepared crust. Chill before serving.  STUFFED PIZZA BAKE This is an adaptation of a recipe from Betty Crocker. The pizza crust is a short-cut that I truly need when time is short and hungry mouths are long. 1/2 pound bulk Italian sausage (I use all hamburger with a little Italian seasoning added) 1/2 pound lean ground beef  1/4 cup onion, finely chopped 3 1/3 cups Bisquick mix  3/4 cup cold water  3 cups shredded mozzarella cheese (12 ounces)  1 jar (14 to 15 ounces) pizza sauce  1 cup sliced fresh mushrooms (3 ounces) (good without, too) 1/4 cup chopped green bell pepper  Heat oven to 450ºF. Grease rectangular baking dish,13x9x2 inches. Cook sausage, ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.  Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.  Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.

A to Z Readers' Family-Owned Business Guide

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. 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 !

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