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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

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope this finds you at the peak of health and enjoying good weather. As you read this, we should be in warm temperatures and plenty of sunshine. I should be enjoying the day with all my children and grandchildren. This doesn't happen often so it is a pretty special time around here. We're spending a few days on the Kemah Boardwalk on Galveston Bay. It is just far enough away from home to make a perfect extended weekend get-away. I am away at this time and have scheduled this issue to post in my absence. Goodness but I hope it does. I can just imagine my inbox filling up with complaint emails otherwise. Maybe it will post without a hitch or everyone will go to the a2z web site to see it.. Oh My Goodness! The response from readers regarding the Potato Chip issue was amazing. Not a fusspot in the lot, either. Yeppers, that Patricia in Michigan may be finding herself a hot commodity 'round these parts. I recall when my e-sis, Linda in Michigan, did her first one. Lordy! There was no stopping her and she went full steam with every Wednesday issue. That's why she is often referred to as NJW Linda "not just Wednesday Linda". She did Wednesday newsletters until her health worsened. By the way, she has been in the hospital but is due out soon. Keep her in your prayers, please. Any-hoo, many thanks again to Patricia for her help. I will not make any promises about future issues from her but - I recall seeing what looked like another on the horizon! A few of you have shown your approval of my Monthly Theme topic: "Egg-ceptional Recipes" by sending in yours. I am grateful for them and hope others will join in the fun of sharing. Please remember this topic is not dedicated to breakfast - there are wonderful recipes which feature eggs as a key ingredient. Send any and all you want to the link found in the Monthly Theme - Recipe Submission section of this newsletter. Thanks! I mention the a2z QT (Quick-Topic) Forum from time to time. You never know what you'll find there. Usually we're sharing experiences, cooking, recipes, but always in a friendly manner. I sure hope you'll drop by there for a visit. It won't take but reading a few messages before you'll feel right at home and know who is whom. Some of us have nicknames, mainly from some of the goofy things we do or say, but it is all in fun. Our get-togethers are often formed and discussed there so, who knows? You do not have to sign in, sign up, nada. Just click on the link and you're reading our escapades! Visit us soon and often, okay? Thanks. Today, we're finishing up on the remaining recipes from our Monthly Theme topic of "Eat Your Veggies!" Please join me in thanking the following for their help: Mary S., Nashville, TN Luanne, FL Treva, NC Kim, Pflugerville, TX Kim, IA Ann, FL Rosie, WI Pat, Minden, NV Pammie, Swanton, OH Jean, OH Leasa, IA Larry Holmes, Toronto, Canada Jessica, Corfu, Greece Doe, Oliver, B.C. Patricia, Charlevoix, MI Shirley, WA State Johnny, LA Jean, Syracuse, NY Jim, WA State Linda H., Rosharon, TX  We'll see you here again on Wednesday (I have a "Dublin-y" good issue planned for you to "peep" into), God willing. PS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops: GNWE.

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

Some folks are so eager to find fault, you'd think there was a reward. 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

BE CAREFUL WHAT YOU PLANT If you plant honesty, you will reap trust. If you plant goodness, you will reap friends. If you plant humility, you will reap greatness. If you plant perseverance, you will reap victory. If you plant consideration, you will reap harmony. If you plant hard work, you will reap success. If you plant forgiveness, you will reap reconciliation. If you plant openness, you will reap intimacy. If you plant patience, you will reap improvements. If you plant faith, you will reap miracles. But If you plant dishonesty, you will reap distrust. If you plant selfishness, you will reap loneliness. If you plant pride, you will reap destruction. If you plant envy, you will reap trouble. If you plant laziness, you will reap stagnation. If you plant bitterness, you will reap isolation. If you plant greed, you will reap loss. If you plant gossip, you will reap enemies. If you plant worries, you will reap wrinkles. If you plant sin, you will reap guilt. So be careful what you plant now,  It will determine what you will reap tomorrow,  The seeds you now scatter,  Will make life worse or better, Your life or the ones who will come after.  Yes, someday, you will enjoy the fruits,  Or you will pay for the choices you plant today. 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?

Broccoli Shared by Mary S., Nashville, TN This vegetable is either delightful or appalling, depending on how it's prepared. Too many people cook it to mush, in which case the only thing to say about it is, "Ick!" Broccoli is a variation on cabbage, reflected in the several definitions of the word: It can be what I mean by broccoli, a thick juicy stem bearing a large cluster of tiny green flower buds; it can be a type of cauliflower (also a cabbage derivative); or it can mean an edible cabbage flower stalk. We grew broccoli one year, but couldn't keep up with the output and I didn't have room in the freezer. Left unpicked, those tiny green buds open into charming little yellow flowers. Broccoli was probably developed by the Romans or possibly by their fore-runners, the Etruscans. It was known in Colonial America, but disappeared until it was "discovered" in the late 1920s, when it added a new horror to the plates of American children. Raw, lightly cooked or stir-fried, though, "trees" are a favorite of my #2 grandson. Website at http://www.marianallen.com  Carnation Nonfat Dry Milk Shared by Luanne, FL * Paint your house. Mix one and a half-cups Carnation Nonfat Dry Milk and one-half cup water until it is the consistency of paint. Blend in water-based color to make the desired hue. Thin the paint by adding more water, thicken the paint by adding more powdered milk. Brush on as you would any other paint. Let the first coat dry for at least twenty-four hours before adding a second coat. Let the second dry for three days. Early American colonists made their milk paint from the milk used to boil berries, resulting in an attractive gray color. This paint is extremely durable. To strip milk paint, apply ammonia, allow it to dry for about four days, then apply bleach Make sure you are stripping the paint in a well-ventilated area.  * Remove makeup. Mix a teaspoon of Carnation Nonfat Dry Milk with warm water, apply with a cotton ball, wipe clean, and rinse.  * Thaw frozen fish. Mix one and one-third cup Carnation Nonfat Dry Milk in three and three-quarters-cup water. Place the frozen fish in a pan and cover with the milk solution. Milk eliminates the frozen taste ,returning the fresh-caught flavor.  * Soothe poison ivy, insect bites, and sunburn. Mix ten ounces Carnation Nonfat Dry Milk and twenty-five ounces water in a quart container. Fill up the container by adding ice cubes and two tablespoons salt. Apply to infected area with a cloth for twenty minutes, three or four times daily.  * Take a milk bath. Add one-half cup Carnation Nonfat Dry Milk to warm water for a soothing bath.  * Make a slight crack in a dish or plate disappear. Mix one and one-third cup Carnation Nonfat Dry Milk with three and three-quarters cups water. Place the dish or plate in a pan, cover with the milk solution, then bring to a boil and simmer for forty-five minutes at low heat. In most cases, the crack will vanish.  * Clean plant leaves. Mix one and one-third cup Carnation Nonfat Dry Milk with seven and three-quarters cups water, and using a soft cloth, wipe the leaves.  * Substitute whipped cream. Whip one cup Carnation Nonfat Dry Milk in a cup of ice water for five minutes. Use immediately.  * Clean silver. Mix five ounces Carnation Nonfat Dry Milk, twelve ounces water, and one tablespoon Heinz White Vinegar or Real Lemon juice. Let silver stand overnight in the mixture, then rinse clean and dry thoroughly. 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

Egg-ceptional Recipes Here's the scoop on the current theme: Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, 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 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 Egg-ceptional Recipes. 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: Egg-ceptional Recipes 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: Egg-ceptional Recipes. 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 Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008. Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes 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 March Birthday Babies: 1st Trudy R. in Midwest City, Oklahoma 2nd Robyn B. in Algies Bay, New Zealand 2nd Lolade in Shomolu, Lagos 3rd Zuliaht in Onike, Lagos 6th Nora in Opelika, Alabama 8th Shirl W. in Mililani, Hawaii 9th Cindy in Jesup, Georgia 10th Gerryl Ann M. in Penetanguishene, Ontario, Canada 11th Pamela in Andover, Maine 11th Judi J. in Indian Orchard, Massachusetts 12th Shirley I. in Washington State 12th Karen D. in Chicago, Illinois 13th Ron in Dartmouth, Nova Scotia 15th Linda M. in Columbia City, Indiana 17th Debbie L. in Erie, Pennsylvania 17th Frankie A. in Dierks, Arkansas 17th Joyce in Scarborough, Ontario, Canada 17th Cookie H. in San Jose, California 19th Lisa S. in Lindsay, Ontario, Canada 20th Joyce S. in Yulee, Florida 21st Gloria in Sunnyvale, California 22nd Christie D. in Shevlin, Minnesota 22nd Elaine V. in Farmington, New Mexico 23rd Gloria C. in Notre Dame, New Brunswick, Canada 23rd Marty in Tell City, Indiana 25th Lori on Staten Island, New York 25th Teresa W. in Winder, Georgia 25th Sheryl B. in San Diego, California 25th Marianne S. in Yellville, Arkansas 28th Cathy on Staten Island, New York 29th Tammy in Altoona, PA 31st Gloria in Barrie, Ontario, Canada Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Man's Best Friend Shared by Treva, NC A dog is truly a man's best friend. If you don't believe it, just try this experiment. Put your dog and your wife in the trunk of the car for an hour. When you open the trunk, which one is really happy to see you? Great Dog Quotations "If your dog is fat, you aren't getting enough exercise" --Unknown  "Some days you're the dog; some days you're the hydrant." -- Unknown  "Whoever said you can't buy happiness forgot about puppies." -- Gene Hill  "In dog years, I'm dead." -- Unknown  "To his dog, every man is Napoleon; hence the constant popularity of dogs." -- Aldous Huxley  "A dog teaches a boy fidelity, perseverance, and to turn around three times before lying down." -- Robert Benchley  "Did you ever walk into a room and forget why you walked in? I think that's how dogs spend their lives." -- Sue Murphy "I loathe people who keep dogs. They are cowards who haven't got the guts to bite people themselves." -- August Strindberg "No animal should ever jump up on the dining room furniture unless absolutely certain that he can hold his own in the conversation." -- Fran Lebowitz "Ever consider what they must think of us? I mean, here we come back from a grocery store with the most amazing haul -- chicken, pork, half a cow. They must think we're the greatest hunters on earth!"  -- Anne Tyler "I wonder if other dogs think poodles are members of a weird religious cult." -- Rita Rudner "My dog is worried about the economy because Alpo is up to 99 cents a can. That's almost $7.00 in dog money." -- Joe Weinstein "If I have any beliefs about immortality, it is that certain dogs I have known will go to heaven, and very, very few persons." -- James Thurber "You enter into a certain amount of madness when you marry a person with pets." -- Nora Ephron  "Don't accept your dog's admiration as conclusive evidence that you are wonderful." -- Ann Landers "Women and cats will do as they please, and men and dogs should relax and get used to the idea." -- Robert A. Heinlein "In order to keep a true perspective of one's importance, everyone should have a dog that will worship him and a cat that will ignore him." -- Dereke Bruce, Taipei, Taiwan "Of all the things I miss from veterinary practice, puppy breath is one of the most fond memories!" -- Dr. Tom Cat "There is no psychiatrist in the world like a puppy licking your face." -- Ben Williams "When a man's best friend is his dog, that dog has a problem." -- Edward Abbey "Cat's motto: No matter what you've done wrong, always try to make it look like the dog did it." -- Unknown "Money will buy you a pretty good dog, but it won't buy the wag of his tail." -- Unknown "No one appreciates the very special genius of your conversation as the dog does." -- Christopher Morley "A dog is the only thing on earth that loves you more than he loves himself." -- Josh Billings "Man is a dog's idea of what God should be." -- Holbrook Jackson "The average dog is a nicer person than the average person." -- Andrew A. Rooney "He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion." -- Unknown "If you pick up a starving dog and make him prosperous, he will not bite you; that is the principal difference between a dog and a man." -- Mark Twain "Things that upset a terrier may pass virtually unnoticed by a Great Dane."  -- Smiley Blanton "I've seen a look in dogs' eyes, a quickly vanishing look of amazed contempt, and I am convinced that basically dogs think humans are nuts." -- John Steinbeck 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

TEXAS CREAMED CORN (Slow cooker) ~Submitted by Maggie, TX INGREDIENTS: 1 1/2 (16 ounce) packages frozen corn kernels 1 (8 ounce) package cream cheese  1/2 cup butter 1/2 cup milk 1 tablespoon white sugar 1 tsp salt 1/4 tsp pepper DIRECTIONS: 1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper, or to taste.  2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours. Note: I like to heat the ingredients (except for the corn) in a pan and then place in slow cooker to mix in with the corn. It makes it more smooth. Servings Per Recipe: 12 Amount Per Serving Calories: 192 Total Fat: 15g  Cholesterol: 42mg  Sodium: 146mg  Total Carbs: 13.7g  Dietary Fiber: 1.3g  Protein: 3.4g  Source: my adaptation of a recipe found in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. 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

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 CREAMED NEW POTATOES AND PEAS ~Submitted by Kim, Pflugerville, TX Do Potatoes count as veggies??!! Although this isn’t a low-fat vegetable recipe, it is sure yummy! 1 ½ lbs. tiny New Potatoes 1 to 1 ½ lbs. fresh garden peas 3 TBSP sliced green onion ¼ cup butter ¼ cup all-purpose flour 1 cup milk ¼ tsp salt Pepper to taste  Wash potatoes and peel a thin strip around the center. Cook potatoes, covered, in a boiling salted water 10 – 15 minutes or until tender. Drain.  Shell and wash peas (frozen peas may be used). Add peas and onion to a small amount of boiling salted water. Reduce heat; cover and cook 8 – 10 minutes until peas are tender. Drain.  Melt butter in a heavy sauce pan over low heat; blend in flour. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine vegetables and top with sauce.  Serves 4 – 6 EASY GARDEN BAKE Shared by Kim, IA, in the a2z Yahoo Recipe Forum Of course you can have pie for dinner! When fresh vegetables, cheese, eggs and Bisquick® mix are baked in a pie, that is! Prep: 15 min - Bake: 35 min - Cool: 5 min 1 cup chopped zucchini  1 large tomato, chopped (1 cup) 1 medium onion, chopped (1 cup)  1/3 cup grated Parmesan cheese  1/2 cup Reduced Fat Bisquick® mix  1 cup fat-free (skim) milk  1/2 cup fat-free cholesterol-free egg product or 2 eggs 1/2 teaspoon salt  1/8 teaspoon pepper 1. Heat oven to 400�F. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.  2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings High Altitude (3500-6500 ft): Increase Bisquick mix to 3/4 cup and bake time to 35 to 40 minutes.  Nutritional Info Per 1 Serving:  Calories 105 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 5mg; Sodium 460mg; Potassium 260mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 7g Diet Exchanges: 1/2 Starch; 1/2 High-Fat Meat; 1 Vegetable SKILLET CAULIFLOWER GRATIN ~Submitted by Treva, NC Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins. Makes 4 servings, about 1 cup each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 4 cups 1-inch cauliflower florets (about 1/2 large head)  1 1/2 cups nonfat milk, divided 1/4 teaspoon salt 1/2 cup dry breadcrumbs, preferably whole-wheat  3/4 cup shredded sharp Cheddar cheese, divided  1/2 teaspoon extra-virgin olive oil 2 tablespoons all-purpose flour 1 tablespoon chopped fresh chives 1 teaspoon Dijon mustard 1/4 teaspoon white pepper 1. Position rack in upper third of oven; preheat broiler.  2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.  3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes. NUTRITION INFORMATION: Per serving: 185 calories; 8 g fat (5 g sat, 2 g mono); 24 mg cholesterol; 17 g carbohydrate; 11 g protein; 2 g fiber; 366 mg sodium; 314 mg potassium.  Nutrition bonus: Vitamin C (35% daily value), Calcium (30% dv). 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1 high-fat meat PAN-GRILLED VEGGIE & CHEESE SANDWICHES ~Submitted by Treva, NC Prep/Cook Time: 20 minutes Serves: 4 Meaty portobello mushrooms and eggplant are sautéed with sweet red pepper and served on whole wheat bread with melted mozzarella cheese. Healthy, quick and delicious! Vegetable cooking spray  2 portobello mushrooms, cut into 1/2" slices 1 red pepper, cut into strips 2 slices onion, 1/2" thick each 8 slices eggplant, 1/4" thick each Garlic powder (optional) 1/2 cup shredded fat-free mozzarella cheese  8 slices Pepperidge Farm® 100% Whole Wheat Natural Whole Grain Bread * 2 tbsp. balsamic vinegar  SPRAY nonstick grill pan or nonstick skillet with vegetable cooking spray. Heat over medium heat. ADD mushrooms, pepper and onion to one side of pan. Add eggplant. Sprinkle garlic powder over all. Cook until browned and tender. Sprinkle eggplant with cheese and cook until melted. ARRANGE eggplant slices on 4 slices bread. Toss mushrooms, pepper and onion with vinegar. Top eggplant with mushroom mixture and remaining bread.  TIP: *Also delicious with Pepperidge Farm® Multi-Grain Natural Whole Grain Bread.  Nutritional Values per Serving: Calories 277,Total Fat 4g, Saturated Fat 0g, Cholesterol 3mg, Sodium 467mg, Carbohydrates 49g, Fiber 9g, Protein 14g Source: Pepperidge Farms PASTA PRIMAVERA ~Submitted by Treva, NC 8 ounces uncooked linguine  1 cup thinly sliced fresh broccoli  1 medium carrot, thinly sliced  1/2 cup sliced green onion  1 garlic clove, minced  1/4 cup butter  1-1/2 cups sliced fresh mushrooms  1 teaspoon dried basil  1/2 teaspoon salt  1/4 teaspoon pepper  6 ounces fresh or frozen snow peas (about 2 cups), thawed  1/4 cup dry white wine  1/4 cup shredded Parmesan cheese  DIRECTIONS Cook linguine according to package directions. Meanwhile, in a large skillet, cook the broccoli, carrot, onions and garlic in butter for 3 minutes. Add the mushrooms, basil, salt and pepper; cook for 1 minute. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender. Drain linguine; add to skillet and toss to coat. Sprinkle with Parmesan cheese.  Yield: 4 servings. Nutrition Facts One serving: (1 cup) Calories: 376 Fat: 14 g Saturated Fat: 8 g Cholesterol: 34 mg Sodium: 514 mg Carbohydrate: 49 g Fiber: 5 g Protein: 13 g SPINACH SOUFFLÉ ~Submitted by Mary, Nashville, TN An easy and tasty dish.  Ingredients:  1 can (10 oz.) cream of celery soup 3 eggs, separated  1 cup finely chopped, drained cooked spinach 1/4 cup grated onion 1/8 teaspoon nutmeg 1/2 cup grated cheddar cheese Directions:  Heat the soup (undiluted) to just below boiling. Remove from heat. Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg. Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese. Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately. Makes 4 servings. POTATOES IN CONSOMMÉ SAUCE ~Submitted by Mary, Nashville, TN 2 lb. (about 12 small) new potatoes, scraped, halved 1/3 cup sliced green onions 1 can condensed beef consommé 1 tbsp. each butter or margarine, flour to taste salt, pepper Directions Simmer potatoes and green onions in consommé until done; drain, reserving liquid. Melt butter in saucepan; blend in flour, gradually stir in hot consommé. Cook, stirring constantly, until thick. Season to taste with salt and pepper. Pour sauce over vegetables. If desired, garnish with snipped green onion tops. HONEY ROASTED CARROTS ~Submitted by Mary, Nashville, TN Yield: 6 servings  3-4 bunches (depending on size) of fresh carrots, peeled 2 Tbsp extra-virgin olive oil 2 Tbsp honey Salt and freshly ground black pepper, to taste Preheat oven to 450 degrees. Cut the carrots into thirds, crosswise on a sharp diagonal. Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking pan in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl. Yield: 6 servings  FRESH SQUASH CASSEROLE ~Submitted by Mary, Nashville, TN 3 cups zucchini or yellow squash, sliced  1/4 cup onion, chopped  4 tablespoons margarine  2 eggs, beaten  1/4 cup milk  1/2 teaspoon salt  1/2 teaspoon pepper  1 cup sharp cheese, grated  1 cup Ritz crackers, crushed  Tips from our test kitchen: For a lower fat version of this recipe, hold the cheese and top casserole with cracker crumbs only. Preheat oven to 350 degrees. Saute squash and onions with the margarine until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9-by-13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes. Servings: 4 WINTER VEGETABLE CASSEROLE ~Submitted by Mary, Nashville, TN This is a good thing to eat for dinner with a green salad or steamed spinach. 1 1/2 lbs. russet potatoes, peeled and cut into 1 inch chunks 1 1/2 lbs. rutabaga, peeled and cut into 1 inch chunks 1 small Savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices 1/2 lb. peeled carrots, thinly sliced 1 lb. cream cheese, preferably natural, cut into small pieces 1/2 cup freshly grated Parmesan cheese Salt and pepper to taste 2 tbsp. unsalted butter Butter a 9 by 13 inch baking dish and preheat the oven to 350 F. Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 15-20 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed. Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8. VEGETABLE RICE MEDLEY ~Submitted by Rosie, WI Taste of Home Recipe - TNT 1 cup uncooked long grain rice 2-1/4 cups water 2 to 3 tablespoons onion and vegetable soup mix 1/4 teaspoon salt 2 cups frozen corn, peas or mixed vegetables In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. Yield: 4-6 servings. STRING BEANS WITH GARLIC AND BACON ~Submitted by Pat, Minden, NV This delicious recipe is from my husband's soon-to-be published cookbook. 1 lb. green beans, cleaned and cut in 2 inch pieces 4 slices bacon, chopped 1/2 cup (1 stick) butter or margarine 1 teaspoon garlic powder Salt to taste Cook bacon until slightly crisp. Place beans in large saucepan and add enough water to cover. Cover and bring to a boil; reduce heat and cook 5 to 8 minutes until beans are fork-tender. Drain beans and return to saucepan. Add butter, garlic powder, bacon and salt. Toss to combine. Continue to cook over low heat until butter melts, stirring frequently. CABBAGE PARMESAN ~Submitted by Pat, Minden, NV 1/4 cup slivered almonds 1 medium head green cabbage 1/4 cup (1/2 stick) butter or margarine 1 garlic clove, minced 1 teaspoon Italian herb seasoning  Salt and pepper 1/3 cup grated Parmesan cheese Brown the almonds in a skillet over low heat, stirring occasionally to prevent burning. Cut the cabbage into 1/2-inch slices and discard the core. Separate the cabbage into strips. Layer the cabbage in saucepan with the butter, garlic, seasoning, and salt and pepper to taste. Cook over medium-high heat until tender, stirring frequently. Garnish with the cheese and toasted almonds. Source: Hometown Cookbook CANNED CORN CASSEROLE ~Submitted by Pat, Minden, NV 1 (15-1/4 ounce) can whole-kernel corn, drained 1 (14-3/4 ounce) can cream-style corn 1 (8-1/2 ounce) box Jiffy corn muffin mix 1/2 cup sugar 2 eggs, well beaten 1/2 cup (1 stick) margarine, melted 1 cup sour cream Preheat the oven to 350 degrees. Generously grease a 13 x 9-inch baking dish. Mix together the kernel corn, cream-style corn, muffin mix, and sugar. Add the eggs, margarine, and sour cream. Pour into the prepared dish. Bake for 45 minutes to 1 hour, or until the center is firm. Source: Hometown Cookbook FRESH SQUASH CASSEROLE ~Submitted by Pat, Minden, NV 1/4 cup (1/2 stick) margarine 3 cups sliced zucchini or yellow squash 1/4 cup chopped onion 2 eggs, beaten 1/4 cup milk 1/2 teaspoon slat 1/2 teaspoon black pepper 1 cup grated sharp Cheddar cheese 1/ cup crushed Ritz crackers Preheat the oven to 350 degrees. Heat the margarine over medium heat, and saute the squash and onions until tender. Drain. Add the eggs, milk, salt, and pepper. Spoon the mixture into a 12 x 9-inch casserole dish, and top with the cheese and crackers. Bake for 20 minutes. Source: Hometown Cookbook SHREDDED POTATO CAKE WITH EGG, CHEESE, AND BACON ~Submitted by Pammie, Swanton, OH 1/2 pound slab or other good bacon, cut into 1/4-inch chunks  3 or 4 potatoes, about 1 1/2 pounds Salt and pepper to taste At least 1 cup shredded cheese Cheddar  6 to 8 eggs  1. Begin to crisp bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes  2. When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; add salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, adjust heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up. Cook about 5 minutes.  3. Turn on broiler while potatoes brown on the bottom.  4. Mix the eggs and cheese and pour over potatoes. Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.  Yield: 4 to 8 servings. SAUERKRAUT BALLS ~Submitted by Pammie, Swanton, OH Hube (Pam's Dad) found this one in the paper and tried it. They were delicious so we kept it! (Even though he said they were a #$%&! to make.) (and he's right in his assessment!) 1/2 pound bulk pork sausage, hot and finely crumbled (Hube used Bob Evans.) 1/4 cup finely chopped onion 1-14 ounce can sauerkraut, well drained and snipped with shears 3 ounces softened cream cheese 2 Tablespoons snipped parsley, or parsley flakes 1/4 teaspoon garlic salt 1/8 teaspoon prepared mustard 2 Tablespoons fine dry bread crumbs 2 well beaten eggs combined with 1/4 cup milk 1/4 cup flour 3/4 cup fine dry bread crumbs  Sauté sausage and onion until sausage is browned; drain. Add sauerkraut and the 2T bread crumbs.  In a separate bowl, combine the cream cheese, parsley, garlic salt, pepper, and mustard. Stir in the sauerkraut/sausage mixture blending all ingredients thoroughly.  Chill for a couple of hours.  Shape into walnut sized balls. Coat with flour. Roll balls in egg/milk mixture, then in bread crumbs.  Deep fry at 375 F. for 6 minutes, or until golden brown.  Serve with mustard sauce or curry sauce.  MUSTARD SAUCE: combine equal parts of mayonnaise and hot spicy mustard. CURRY SAUCE: Combine 1/2 cup sour cream with 1/2 teaspoon curry powder. For a large party (makes 120 or so) use: 4 pound sausage  2 cups onions  #10 can sauerkraut  24 ounces cream cheese  1 1/4 cup parsley  2 teaspoons garlic powder 1 teaspoon pepper 3 Tablespoons mustard 1 1/4 cups bread crumbs 12 eggs with 1 1/2 cups milk 2 cups flour 6 cups bread crumbs to roll balls in VIDALIA ONION & RICE CASSEROLE ~Submitted by Pammie, Swanton, OH  Stolen without remorse from What Can I Bring? published by the Junior League of Northern Virginia. (At least we did buy the book!) Any comments added are ours; don’t blame the Junior League for those.  This makes an excellent complement to either a backyard barbecue or a potluck dinner. By using Vidalia® brand, the distinct onion flavor that is produced is both delicate and delectable.  Start by obtaining:  1/2 cup butter 2 1/2 pounds Vidalia® onions, peeled and thinly sliced (almost shredded)* 1 cup uncooked rice 2 cups water 1 1/2 cups (6 ounces) shredded natural baby Swiss Cheese 1 1/3 cups half-and-half  *STOP RIGHT HERE - If you’re not going to bother getting genuine Vidalia® onions, then forget the whole thing and go get a damned bucket of chicken to take instead!  Preheat your oven to 325° F. and go grease a 9 x 13 x 2 baking dish.  Melt the butter in a skillet over medium heat; add onion slices and sauté about 12 minutes or until tender.  Bring the rice and water to a boil in a saucepan; cover and boil 15 minutes. Drain well.  Combine the onion, rice, cheese, and half-and-half and pour the whole mess into the greased 9 x 13 x 2 baking dish.  Bake at 325°F. for 1 hour. BLACK BEAN SALSA ~Submitted by Pammie, Swanton, OH  This came from Linda Bredenkamp. Pam likes it so we put it in. (Bill tried it; wouldn’t eat it again on a bet.)  1 can (15 oz.) black beans, drained and rinsed 1/3 c. sliced green onion 1 clove of garlic, minced 2 Tblsp. fresh lime juice 2 Tblsp. vegetable oil 1/4 tsp. salt 1/8 tsp. black pepper 1/4 tsp. cumin 1/4 tsp. ground red pepper  Mix ingredients in the order listed and serve. STUFFED CUCUMBERS ~Submitted by Jean, OH This one will need Bill's corer! 2 medium cucumbers 2 slices white bread 1 1/2 # cooked ground beef 1/2 cup heavy cream salt, pepper, and garlic powder to taste 4 slices bacon 2 tbs chopped dill fronds, or 1 tsp dried dill 2 cups beef broth (may need a little more) Peel and hollow the cukes, then cook in boiling water for 2 minutes and drain well. Dampen bread and squeeze dry. Mix bread, meat, dill and seasonings. Stuff cukes and wrap each in bacon slices. Place in flat casserole. Add beef broth to almost cover. Bake in 350* oven 1 hour. Drain, plate and slice. Stir cream into juices and pour over slices. LOU'S ZUCCHINI PANCAKES ~Submitted by Jean, OH When her kids were all at home, Sis would double or triple this recipe. Six hungry kids ate them faster than she could cook them. We serve them with sour cream and applesauce. 1 medium Zucchini about 6 inches long 2 eggs, beaten 1 tsp salt pepper to taste 1/2 cup milk 1/4 cup shredded Parmesan cheese 2/3 cup flour Wash and shred zucchini Mix all together. Fry in hot fat to coat skillet several minutes on a side, or until a golden brown. These remain slightly moist inside when cooked. A bit of minced onion could be added if you choose. CELERY PARMESAN ~Submitted by Jean, OH 1 bunch fresh crisp celery, cleaned, and sliced on a thin diagonal 1/4 cup onion slivers 1 medium clove garlic, pressed, 1 cup chicken broth 4 slices crisp, crumbled bacon, or 1/2 cup minced ham 1 cup shredded Swiss cheese 2 tbs grated parmesan cheese Wash and slice celery on the diagonal into medium thin slices. Mix with onion and garlic. Simmer in broth about 10 minutes until tender crisp. Drain, but save 2 tbs broth. Turn into flat casserole, top with bacon or ham and cover with Swiss cheese. Sprinkle Parmesan over all. Bake at 350* for 10 to 15 minutes. Sprinkle with Paprika when out of oven. Heat darkens Paprika and this keeps it bright red. A good side dish with roast pork or chops. STIR-FRIED OKRA WITH SPICES ~Submitted by Luanne, FL 1 lb Fresh okra, trimmed and sliced into 1/2" thick rounds 1 cup thinly sliced onion 2 tbs Canola or olive oil 1 1/2 tsp Lemon juice 1/2 tsp Ground cumin 1/4 tsp Ground fennel 1/8 tsp Cayenne pepper 1/2 tsp salt Fry okra, onion in oil, stirring occasionally, for 15 minutes. If okra looks dry, add 3 tablespoons water and/or cover the pan during cooking.  When vegetables are soft, stir in lemon juice. Lower heat and sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2 minutes, or until flavors are blended. SWEET AND SOUR BRUSSELS SPROUTS ~Submitted by Luanne, FL 8 pieces of bacon; diced 3 pk (10 oz) fresh or frozen; (thawed) Brussels sprouts 1/2 onion; minced 2 tbs cider vinegar 1 tbs sugar 1/2 tsp salt 1/4 tsp dry mustard 1/2 tsp pepper In a 5 quart Dutch oven or 4 quart saucepan over medium low heat, cook diced bacon until brown. With a slotted spoon remove the bacon pieces to drain on paper towels.  In same Dutch oven, in bacon drippings, cook Brussels sprouts with the rest of the ingredients until tender-crisp, about 10 minutes, stirring occasionally.  Stir bacon into Brussels sprouts mixture. Reheats just fine. CARROT CAKE ~Submitted by Luanne, FL This is a recipe I have made several times and it is a KEEPER !! Serving size: 16 (HA HA !) 1 box yellow cake mix 2 cups fresh carrots, grated 8 ounces crushed pineapple, undrained 1/3 cup water 3 eggs 1/2 cup oil 1/2 cup nuts, finely chopped 2 teaspoons cinnamon Combine all ingredients, beat on low speed until moistened. Beat at medium speed for 2 minutes. Pour batter into greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes. Cool in pan and frost with cream cheese icing and garnish with chopped nuts.  Note--- Can be done in a bundt pan also. I buy the carrots already shredded if I am out of them. CABBAGE WITH HERB BUTTER ~Submitted by Leasa, IA This is really tasty and easy too! 1 medium head cabbage (about 2 lbs) cut into wedges 1/2 C butter or margarine, melted 1/2 C minced chives 1/4 C thinly sliced green onions 1/4 C fresh minced parsley (I used dried and cut in half) 1 T lemon juice 1/2 t dried thyme 1/4 C shredded cheddar Place cabbage in Dutch oven, cover with water. Bring to a boil. Reduce heat, cover and cook for 8-10 mins until tender. Meanwhile, combine the butter, chives, onions, parsley, lemon juice and thyme. Drain cabbage, transfer to a serving platter. Drizzle with the herb butter, sprinkle with cheese. 6 servings GINGERED BAKED PUMPKIN ~Submitted by Larry Holmes, Toronto, Canada 2 pounds fresh pumpkin or winter squash 1/4 cup butter 1/4 cup brown sugar 2 tablespoons chopped preserved ginger 1/8 teaspoon salt 1/8 teaspoon ground white pepper 3 tablespoons hot water Remove and discard seed and fiber from pumpkin or winter squash. Peel and cut pumpkin into 1 ½-inch squares. Score each square. Combine the next 5 ingredients and mix with pumpkin. Turn into a buttered 8x8x3-inch baking pan. Pour in hot water. Cover and bake in preheated oven (350 degrees, F.) for 45 minutes. Remove cover and bake 15 minutes longer or until pumpkin is tender, basting frequently with pan juices. Makes 6 servings. POTATOES LORETTE ~Submitted by Larry Holmes, Toronto, Canada 1 pound (about to 4 medium) potatoes 1 inch boiling water 1/2 teaspoon salt 1 tablespoons butter 1 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 3 large eggs 1 egg yolk 1/2 cup water 1 tablespoon butter 1/4 teaspoon salt 1/2 cup sifted all-purpose flour Peel, dice and cook potatoes 12 to 15 minutes or until tender in boiling water and the 1/2 teaspoon salt in a covered saucepan. Drain well and mash until smooth. Evaporate excess moister from potatoes by shaking pan over low heat. Stir in the next 4 ingredients. Beat the 1 egg with egg yolk and add to potatoes. Beat until fluffy. Heat the 1/2 cup water with remaining tablespoon butter and salt to boiling point. Stir in all the flour at one time. Mix until well blended and mixture leaves the sides of pan. Remove from heat and beat in 2 remaining eggs, 1 at a time. Continue to beat until mixture is smooth and leaves sides of pan.  Blend with potatoes. Drop mixture from a teaspoon into deep fat preheated to 375 degrees F. Fry until puffed and browned. Drain on paper towels. Serve as the potatoes dish for dinner. Makes 2 dozen balls. EGGPLANT A LA RUSSE ~Submitted by Larry Holmes, Toronto, Canada 1 medium-size (1 pound) eggplant 1 cup flour 1 teaspoon salt 1/4 teaspoons ground black pepper 6 tablespoons salad or olive oil 1/4 cup butter 2 tablespoons flour 2 cups sour creamy ¼ \teaspoon garlic powder 1/4 cup grated Parmesan cheese Wash eggplant and cut into crosswise slices, 1 inch thick and remove peel from each. Dip in flour mixed with salt and pepper. Heat 3 tablespoons of the salad oil in a 9 or 10-inch skillet. Add eggplant and saute until golden, add in more oil as needed. Place in a 16x10x2-inch baking dish or in 6 individual casseroles. Set aside. Melt butter in a saucepan. blend in 2 tablespoons flour. Stir and cook until bubbly. Add sour cream and garlic powder. Heat sauce and spread over eggplant, being sure each slice is entirely covered. Sprinkle with cheese. Broil 7 minutes or until browned. Yield: 8 servings. GARLIC MASHED POTATOES ~Submitted by Jessica, Corfu, Greece 1 large head garlic, split in half horizontally 1 t olive oil 3 large potatoes -- peeled & quartered 3 T unsalted butter (more as needed) milk as needed salt -- to taste white pepper Preheat oven to 350 degrees. Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day before.) Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, butter, salt, pepper - add milk as needed. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes are fluffy and light but still hold shape.  CUBAN-STYLE BLACK BEANS & RICE ~Submitted by Jessica, Corfu, Greece Try this easy-to-follow recipe and enjoy one of Cuba's most famous plates. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish. For the Brown Rice:  2 cups brown rice  4 cups spring water  1/2 teaspoon sea salt  For the Black Beans:  1 tablespoon olive oil  1 large onion, chopped  1 red bell pepper, chopped  5 cloves garlic, minced  1/2 teaspoon chili powder  1 can (14.5 ounce) diced tomatoes with their liquid  3 cups (cooked) black beans, drained sea salt, to taste ground pepper, to taste chopped, fresh cilantro as a garnish, optional  1 lime, cut in 4 - 6 wedges for garnish, optional Place rice in a strainer and rinse under cool running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic. Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225F oven for one hour. Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and saute for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to saute for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper. Serve beans over brown rice with cilantro and lime wedges. Serves 4 -6 Nutrition Information for 6 servings Per serving (About 15oz/441g-wt.): 360 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 11g protein, 70g total carbohydrate (9g dietary fiber, 5g sugar), 0mg cholesterol, 830mg sodium Source: Whole Foods Market website HONEY-MUSTARD MARINATED VEGGIES ~Submitted by Doe, Oliver, B.C. 1/2 lb fresh whole green beans  1 1/2 c baby carrots  1 1/2 c cauliflower florets 1/3 c honey mustard salad dressing  1/4 tsp dried dill weed  1/8 tsp salt 1 c fresh whole small mushrooms  1 small red pepper in thin strips  lettuce leaves Bring about 5c water to boil. Add green beans, cook 3 minutes. Add carrots & cauliflower return to boil, boil 2-3 minutes or just until blanched. Drain, rinse with cold water to cool. In small bowl, combine salad dressing, dill & salt. Blend well. In large non-metal bowl, combine blanched veggies, mushrooms and small pepper. Add dressing mix, toss to coat. Cover, chill at least 30 minutes or until serving time. To serve- line platter with lettuce leaves, arrange veggies over lettuce. Serve with cocktail forks. Makes 8 servings CHEDDAR BROCCOLI BAKE ~Submitted by Doe, Oliver, B.C. Makes 8 servings Casserole- 1 can cheddar soup  1 c sharp cheddar, shredded  1/2 c milk 1/4 tsp hot sauce  14 oz pkg frozen broccoli florets, thawed, drained Topping-  2 tbsp butter, melted  1 c crushed Ritz crackers Heat oven to 350. Spray 1 1/2qt casserole with Pam. In large bowl, combine soup, cheese, milk and hot pepper sauce. Blend well. Add thawed broccoli, stir gently to mix. Pour into sprayed casserole. In small bowl, combine topping ingredients, mix well. Sprinkle over top of casserole. Bake at 350 for 35-40 minutes until bubbly. HONEY MUSTARD VEGGIES ~Submitted by Doe, Oliver, B.C. Makes 8 servings 1 lb pkg frozen broccoli florets, carrots, & cauliflower  2 tbsp brown sugar  3 tbsp butter 2 tbsp honey  1 tbsp Dijon  1/8 tsp salt Cook veggies as directed on pkg. Drain, cover to keep warm. In small micro safe bowl, combine brown sugar, butter, honey, mustard, and salt. Micro high for 1 min, 'til butter is melted. Stir to blend. Pour butter over veggies to coat. Note- this sweet-piquant sauce is also good brushed over grilled chicken or fish. GREEN BEAN-MUSHROOM ALFREDO ~Submitted by Doe, Oliver, B.C. Makes 8 servings 1 tbsp margarine  1/4 c sliced almonds  1 lb pkg frozen cut green beans  1/4 c chopped sweet red pepper 2 tbsp water  8 oz can mushroom pieces & stems, drained  3/4 c Alfredo sauce, jarred Melt margarine in small pan over med heat. Add almonds, cook 3-4 minutes or until golden brown, stirring occasionally. Take from pan, Set aside. Meanwhile in 11/2qt micro safe casserole, combine green beans, sw pepper and water. Cover, micro on high for 11-14 minutes until veggies are crisp tender, stirring once halfway through cooking ,drain. Add mushrooms & Alf redo sauce to veggies, mix gently. Sprinkle with toasted almonds. Micro uncovered, on high 2-3 minutes until bubbly around edges. SWEET POTATO CUSTARD ~Submitted by Patricia, Charlevoix, MI 3 cooked sweet potatoes 2 eggs 1/3 tsp salt 1/4 tsp grated nutmeg 1/2 cup brown sugar 3 cups milk Mash sweet potatoes well then add well beaten eggs, salt, nutmeg, brown sugar and milk. Mix thoroughly and pour into a buttered baking dish. Bake in a slow oven, 325 deg, until firm.  Note: This is a dish to be served hot, as a vegetable and not dessert. However, this same recipe is also delicious used as pie filling and covered with meringue or marshmallows. If using as pie filling, add 2 tsp granulated sugar. BROCCOLI WITH ALMOND SAUCE OR WITH CHICKEN SLICES ~Submitted by Shirley, WA State Wash broccoli. Cut off tough end of stalks and split stem so they will cook as rapidly as the tender top portion. Cook, uncovered till tender. I steam mine with a lid. Do not over cook. Drain and serve with a sauce made by adding 1/4 c. shredded, toasted almonds to 1/2 c. melted butter, or by layering the cooked broccoli in a shallow casserole; Add a layer of sliced chicken; cover with a cream sauce made with equal parts of chicken broth and cream as the liquid. Sprinkle with grated cheese and bake till bubbly. MINUTE CREAM CABBAGE ~Submitted by Shirley, WA State  3 c. milk 6 c. shredded cabbage 3 Tbl. butter 3 Tbl. flour ½ tsp. salt dash of pepper  Heat 2 cups of milk to boiling; add the cabbage and cook, uncovered, for 2 minutes. In a small saucepan, melt butter and blend in the flour; add remaining milk and cook, stirring constantly, until sauce is thickened and smooth; add salt and pepper. Stir sauce into cabbage and milk; cook gently 5 minutes longer. SWEET-SOUR CABBAGE ~Submitted by Shirley, WA State 1 Med sized head red cabbage 3 Tbl. bacon fat or butter 2 med sized apples 5 whole cloves salt and pepper to taste 4 Tbl. vinegar 2 Tbl. sugar  Shred the cabbage, rinse and drain. Melt bacon grease in heavy fry pan and add cabbage, apples that are sliced thin, the cloves and salt and pepper to taste. Cover and simmer slowly for 20-25 minutes or till cabbage is tender. Stir in the vinegar and sugar. Simmer 5 min more. Serves 6 DELICATE CORN CAKES ~Submitted by Shirley, WA State ¼ c. flour 1 tsp. baking powder ¼ tsp salt 2 large eggs 1 c. canned cream corn baking drippings or butter  Note I double this so there is no left over corn. Mix and sift dry ingredients. Beat eggs until light and foamy; stir in corn and dry ingredients. Mix well. Drop mixture by spoonfuls onto a hot skillet or griddle which has been well greased with butter or baking drippings (fats). Fry cakes until golden brown on one side then turn over and brown other side. This recipe make 14 dollar-size fritters. Use as a side dish or serve for breakfast with syrup. Sausage is delicious with them. FRIED POTATOES ~Submitted by Johnny, LA 1 heaping teaspoon black pepper (coarse grind) 1/2 teaspoon cayenne pepper 3/4 - 1 teaspoon salt 1/2 - 3/4 teaspoon onion powder 1/2 teaspoon ground cumin 1 teaspoon garlic powder. 5 or 6 potatoes, about 1/2 - 3/4 inch cubes I put the spices in a Ziploc bag and added the cubed potatoes, shook them around & rubbed the spices in a bit and left them in the frig for about 30-45 minutes.  I heated about 1/4" oil in the 10" Dutch oven and got it hot enough that the potatoes sizzled when I added them. We just fried them until they were done! We stirred them quite a bit, to keep them from sticking. AMERICAN LEGION FUNERAL HOT DISH ~Submitted by Johnny, LA 1 lb ground beef 1/2 onion chopped 1 cup frozen sliced carrots 1 cup frozen cauliflower 1 can cream of mushroom soup 3-4 stalks celery chopped 2 TBS soy sauce 1/2 tsp white pepper 1 12-ounce bag chow mein noodles Preheat oven to 325 F. Fry hamburger and onion breaking up hamburger into small pieces.  Drain and place in large baking pan. Mix vegetables, soup, celery, soy sauce and pepper, then combine with meat in pan. Fold in 2/3 of chow mein noodle (8oz), cover and bake for about an hour. Sprinkle remaining chow mein noodles on top. Put cover back on and bake another 15 minutes.  SWEET POTATO WEDGES ~Submitted by Johnny, LA Serves 4 to 6.  4 medium-size sweet potatoes, sliced 1/4 cup butter, melted 1/2 cup brown sugar 1 Tbl. cinnamon 1. Slice sweet potatoes into large strips. Place in slow cooker. 2. Pour melted butter over potatoes and sprinkle with brown sugar and cinnamon. 3. Cook on Low for 4 hours or until potatoes are done. RHUBARB SQUARES ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1-1/2 cup brown sugar 1/2 cup butter 1 egg 2 up. flour 1 tsp. baking powder 1 cup sour cream 1 tsp. salt 1-1/2 cup rhubarb, cut in small pieces TOPPING: 1/2 cup sugar 1/2 cup nuts 1 tbs. melted butter 1 tsp. cinnamon Combine ingredients. Bake at 350 degrees for 45-50 minutes in greased pan. Cool. Cut into squares, serve with vanilla ice cream if desired BROCCOLI SALAD ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1 bunch raw broccoli crowns washed and cut into small pieces  10 slices of bacon fried and crumbled  1/2 Cup chopped sweet onion  1 Cup raisins  Mix together in a bowl. Dressing: 1 Cup mayonnaise (I've used fat free)  1/4 Cup sugar (I use Splenda) 2 Tbsp. red wine vinegar (do NOT substitute)  Mix dressing and stir into other ingredients. Chill and serve. If it sits overnight the raisins get plump.  MARINATED VEGGIES ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1 bunch broccoli 1 head cauliflower 4 oz. sliced mushrooms (if using canned-drained) 1 med. green pepper, chopped 3 ribs celery, diced 1 small onion, diced or minced 1/2 cup vinegar 2 Tbsp. poppy seeds 1 cup sugar (diabetics could substitute sweetener) 2 tsp. dry mustard 1 tsp. salt 1 & 1/2 cups canola oil ( I use 3/4 cup oil and 3/4 cup water) Cut floweret’s off broccoli, discard stalk. Cut floweret’s into bite sized pieces. Cut cauliflower into bite sized pieces. Cook Cauliflower until just barely tender. Combine all veggies. Mix remaining ingredients together and add to veggies. Mix until well blended. Chill overnight before serving. Keep refrigerated. Makes approx. 10 to 12 servings, each having about 100 calories. This recipe is very flexible. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are the basics. CREAMY RANCH POTATOES ~Submitted by Jim, WA State 2 pounds small red potatoes, quartered 1 8 oz. pkg., cream cheese, softened 1 envelope buttermilk ranch dry salad dressing mix 1 can condensed cream of potato soup Place potatoes in a 3 1/2 quart crockery cooker. In a small bowl, combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes. Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. Stir to blend before serving. Makes 6 servings SWEET POTATO-SPINACH LASAGNE (With Celery Soup) ~Submitted by Linda H., Rosharon, TX Makes 6 servings. 10 oz can condensed cream of celery soup 1/2 cup sour cream 1/4 cup shredded onion 2 boxes 10 oz each frozen chopped spinach, squeezed dry 1/4 tsp nutmeg 2 1/2 pounds sweet potatoes, sliced 1 1/2 cups Monterey Jack cheese, shredded HEAT OVEN TO 350 DEGREES. Coat a shallow baking dish with nonstick spray. Mix first 3 ingredients in large bowl. In 2nd bowl, mix spinach, nutmeg, and 3/4 cup soup mixture. Add potatoes to large bowl and toss to coat. Layer 1/2 the potatoes over bottom of baking dish. Sprinkle with 1/2 the cheese, and top with the spinach mixture, 1/2 the remaining cheese and all the remaining potatoes. Cover dish with foil. Bake 1 hour 20 min. or until potatoes are tender. Uncover and sprinkle with remaining cheese. Bake 5 min. to melt cheese. SERVE WITH GARLIC BREAD.* Source: Don't remember source SQUASH CASSEROLE ~Submitted by Linda H., Rosharon, TX  6 cups large-diced yellow squash and zucchini Vegetable oil -- as needed 1 large onion -- chopped 4 tablespoons butter 1/2 cup sour cream 1 teaspoon House Seasoning -- (or garlic powder, salt and pepper) 1 cup grated cheddar cheese 1 cup crushed butter crackers, (Ritz recommended)  Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. In a medium-size skillet, sauté the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.  This recipe yields 6 servings. Source: "PAULA'S HOME COOKING" with Paula Deen 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

ROASTED VEGETABLE LASAGNA ~Submitted by Treva, NC Heart-healthy ingredient: Tomatoes Why: Red tomatoes are rich in lycopene, a powerful antioxidant that can defend against heart disease (as well as prostate and other cancers). They're also high in vitamin C and beta-carotene, two other heart-protective chemicals. Makes 10 servings  Prep: 1 hour  Start to Finish: 3 hours 15 minutes  Ingredients  Olive oil cooking spray, for pans and baking dish  6 garlic cloves, unpeeled  3 pounds plum tomatoes, halved lengthwise  4-1/2 teaspoons chopped fresh rosemary  2 cans (15 oz. each) crushed tomatoes in thick puree  1 package (10 oz.) white mushrooms, sliced  1 package (8 oz.) baby Bella mushrooms, quartered  6 ounces small (1/2 inch in diameter) cremini mushrooms, quartered  1-3/4 pounds eggplant, cut lengthwise into 1/4-inch-thick slices  3/4 cup part-skim ricotta  2 large egg whites  12 (7 oz.) oven-ready (no-boil) lasagna sheets  6 ounce medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices  1 tablespoon finely grated fresh Parmigiano-Reggiano  Directions  1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly coat a large shallow baking pan with cooking spray.  2. Wrap garlic in foil, sealing tightly, and place in one corner of prepared pan. Arrange tomato halves, cut sides up, in same pan; season with pepper. Roast in upper third of oven, without turning, until garlic is softened and tomatoes are golden brown, about 30 minutes.  3. Carefully unwrap garlic, peel and transfer to a food processor fitted with a blade. Add roasted tomatoes and 2-1/2 teaspoons rosemary; pulse until tomatoes are chopped. Transfer to a large saucepan and stir in crushed tomatoes with puree. Simmer, stirring occasionally, until slightly thickened and reduced to 6-3/4 cups, about 15 minutes, for sauce. Remove from heat and keep warm, covered.  4. Meanwhile, lightly coat another large shallow baking pan with cooking spray. Arrange mushrooms, in a single layer, in prepared pan and roast in lower third of oven, stirring occasionally, until golden brown and tender, about 15 minutes. Transfer mushrooms in pan to rack to cool.  5. Meanwhile, preheat broiler and arrange rack 5 to 6 inches from heat. Lightly coat a large shallow baking pan with cooking spray. Arrange half of eggplant slices, in a single layer, in prepared pan and season with pepper. Broil, turning once, until golden brown, about 6 minutes. Transfer to a plate and repeat with remaining eggplant slices.  6. Stir together ricotta, egg whites, and remaining 2 teaspoons rosemary in a bowl; season with pepper. Set aside.  7. Preheat oven to 375 degree F and arrange rack in center. Lightly coat a 13-by-9-by-2-inch baking dish with cooking spray. Evenly spread 1-1/2 cups sauce in bottom of dish and cover with 4 lasagna sheets, overlapping slightly if necessary. Evenly spread ricotta over lasagna and cover with half of mushrooms. Cover with half of eggplant slices, then spread evenly with 1-1/2 cups sauce. Continue layering with 4 lasagna sheets, 1 cup sauce, remaining mushrooms, and eggplant. Cover with remaining 4 lasagna sheets and top with remaining 2-3/4 cups sauce, spreading evenly. Arrange zucchini slices, in a single layer, over top.  8. Cover with nonstick foil and bake until lasagna sheets are tender and sauce is bubbling, about 40 minutes. Remove foil and sprinkle with Parmigiano-Reggiano; season with pepper. Bake, uncovered, until zucchini is golden and tender, about 15 minutes. Remove from oven; let stand 20 minutes before cutting and serving. Makes 10 servings.  Nutrition facts per serving: calories: 200 total fat: 3.5g saturated fat: 1g cholesterol: 6mg sodium: 189mg carbohydrate: 36g fiber: 5g protein: 10g SPINACH AND FETA CHEESE SCRAMBLE ~Submitted by Leasa, IA Ingredients: 3 C chopped fresh spinach 1/2 t ground black pepper 1 carton (15oz) Egg Beaters with yolk 1/2 C crumbled reduced fat feta cheese Chopped fresh tomatoes (optional) Spray a medium skillet with cooking spray. Heat over med-high heat. When hot, add spinach and pepper. Cook 2-3 minutes or until spinach is wilted. Add Egg Beaters and cheese. Reduce heat to medium, cook 1 minute without stirring. Then stir occasionally until eggs are set, about 2-3 minutes. Serve immediately. Garnish with tomatoes if desired. Calories: 83 Saturated fat: 1 g Cholesterol: 65 mg Sodium: 419 mg Carbs: 1 g Dietary fiber: 1 g Protein: 11 g Makes 5 servings, 1 cup each. Source: ConAgra Foods COMPANY BROCCOLI THREE-CHEESE BAKE ~Submitted by Treva, NC Have a crowd to feed? Arm yourself with five easy ingredients, including Green Giant® veggies. A few minutes of prep, and you'll have a delicious veggie casserole in the oven.  Prep Time:10 min  Start to Finish:1 hr  Makes:14 servings (1/2 cup each)  INGREDIENTS 1 can (2.8 oz) French-fried onions  2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce  1 package (3 oz) cream cheese, cut into cubes  1/4 cup chopped red bell pepper, if desired  1/2 teaspoon red pepper sauce  DIRECTIONS 1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.  2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.  3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer. High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.  Nutrition Information:  1 Serving: Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2%  Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2  *Percent Daily Values are based on a 2,000 calorie diet.  Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time to heat thoroughly.  TIP: Freeze leftovers in individual portions. 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

ZUCCHINI FROM PUEBLA ~Submitted by Mary S., Nashville, TN Yield: 6 servings INGREDIENTS - Vegetable cooking spray - 1 cup chopped onion - 2 pounds zucchini, cut diagonally into 1/4-inch slices - 4 roasted red peppers, cut into strips (about 1 cup) - 1/2 cup reduced-sodium fat-free chicken broth - 1/2-1 teaspoon ground cumin - 1/2 cup fat-free milk - Salt and pepper, to taste - 2 tablespoons crumbled Mexican white cheese or farmer's cheese DIRECTIONS Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion until tender, 5 to 8 minutes; stir in zucchini, roasted peppers, broth, and cumin.  Heat to boiling. Reduce heat and simmer, covered, just until the zucchini is crisp tender, 5 to 8 minutes.  Add milk; cook until hot, 1 to 2 minutes. Season to taste with salt and pepper. Spoon zucchini into serving bowl; sprinkle with cheese. Nutritional Information Per Serving (1/6 of recipe): Calories: 100, Fat: 0.4 g, Cholesterol: 2.6 g, Sodium: 36 mg, Protein: 5.1 g, Carbohydrate: 20.3 g Diabetic Exchanges: 4 Vegetable Source: "1,001 Recipes For People with Diabetes" by Surrey Books BRUSSELS SPROUTS WITH WALNUT-LEMON VINAIGRETTE ~Submitted by Maggie, TX Makes 4 servings, about 3/4 cup each Ingredients 1 pound Brussels sprouts, trimmed and quartered 2 tablespoons walnut oil  1 tablespoon minced shallot ¼ teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 teaspoon whole-grain or Dijon mustard ¼ teaspoon salt Freshly ground pepper to taste Instructions 1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes. 2. Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat. Nutrition Information  Per serving: 108 calories; 7 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrate; 3 g protein; 3 g fiber; 188 mg sodium; 405 mg potassium. Nutrition bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).  1/2 Carbohydrate Serving  Exchanges: 1 1/2 vegetable, 1 1/2 fat 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

CARROTS AU GRATIN ~Submitted by Mary S., Nashville, TN Onion lovers can double the amount called for in this recipe. 3 medium carrots, sliced 2 tablespoons chopped onion 5 teaspoons butter or margarine, divided 1 tablespoon all-purpose flour 1/4 teaspoon salt Dash pepper 1/2 cup milk 1/3 cup shredded cheddar cheese 1 tablespoon minced fresh parsley 2 tablespoons crushed cornflakes Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until carrots are almost tender. Meanwhile, in a small saucepan, sauté onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce. Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350°F for 15-20 minutes or until bubbly and golden brown. Serves 2  COLORFUL ZUCCHINI SPEARS ~Submitted by Maggie, TX 1 bacon strip, cut into 1-inch pieces 1 medium zucchini 1/8 teaspoon salt 1/8 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1 plum tomato, halved and sliced 1/4 cup sliced onion 1/4 cup shredded reduced-fat sharp cheddar cheese In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove bacon to paper towels to drain. Cut zucchini in half widthwise; cut halves lengthwise into quarters. Place in an ungreased shallow 1-quart baking dish. Combine the salt, oregano, garlic powder and pepper; sprinkle half over the zucchini. Top with tomato, onion, remaining seasonings and bacon.  Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5-10 minutes longer or until zucchini is tender. Servings: 2 Adapted from source: Reader's Digest EGGPLANT PARMESAN LASAGNA FOR TWO (with planned-overs) ~Submitted by Maggie, TX 9 lasagna pieces, uncooked 1 medium eggplant, about 3/4 pound olive oil-flavored cooking spray 2 teaspoons dried basil 2 tablespoons grated low-sodium parmesan cheese 1 (26 ounce) jar low-fat marinara sauce 1/2 teaspoon Italian seasoning 1 (15 ounce) container light ricotta cheese 8 ounces low-sodium shredded mozzarella cheese 1/4 cup chopped fresh basil (or 1/4 cup chopped fresh parsley) (optional) Cook lasagna pieces according to package directions.  Meanwhile, Heat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray.  Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes.  Preheat oven to 375 degrees F. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8x8x2-inch baking pans.  Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of Ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with3 more lasagna pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal.  Bake remaining lasagna 40 minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. TO REHEAT FROZEN LASAGNA: Thaw in refrigerator overnight or at least 8 hours. Bake as directed above. Servings: 2 (2 times - planned leftovers) Source: National Pasta Association 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

CARROT CAKE COOKIES WITH CREAM CHEESE FILLING (These are great sandwich cookies and perfect for Easter pot-luck dinners.) FOR THE COOKIES: 1 cup packed light brown sugar 1 cup granulated sugar 1/2 pound (1 cup) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour, as needed 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups rolled oats 1 1/2 cups shredded carrots 1 cup raisins FOR THE CREAM CHEESE FILLING: 8 ounces cream cheese, room temperature 8 tablespoons unsalted butter, room temperature 1 cup confectioner's sugar 1 teaspoon vanilla extract TO MAKE THE COOKIES: Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper, and set aside.  In the bowl with an electric mixer, combine the brown sugar, granulated sugar, and 1 cup butter; beat until light and fluffy, about 2 minutes. Add the eggs and 1 teaspoon vanilla, and beat on medium speed until well combined.  In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator for 30 minutes.  TO BAKE: Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.  Transfer to oven, and bake until browned and crisped, 10 to 12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough.  Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Store in an airtight container for up to 3 days in the refrigerator.  TO MAKE THE CREAM-CHEESE FILLING: Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add the 8 tablespoons butter, and continue beating until smooth and well blended. Sift in the confectioners' sugar, and continue beating until smooth. Add 1 teaspoon vanilla, and stir to combine. Makes about 2 cups Makes: 45 Source: Martha Stewart Living ALL-IN-ONE VEGGIE MAC AND CHEESE We don't do boxed mac and cheese around here any more. I recall using it when the kids were very young, but homemade from scratch is so much better. However, I used to make this recipe for the kids, and it is an excellent way to get them to eat their veggies. It comes from Kraft, makers of the famous mac and cheese in the blue box. Prep Time: 5 min Total Time: 15 min Makes: 8 servings 1-1/2 cups water  1 cup fat-free milk  1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese  3 cups frozen mixed vegetables, thawed  1 Tbsp. margarine  BRING water and milk just to boil in saucepan on medium heat. Add Macaroni; reduce heat to low. Simmer 6 min. or until Macaroni is tender.  ADD vegetables; cover. Cook 3 min. until liquid is almost absorbed and vegetables are heated through.  STIR in Cheese Sauce and margarine until well blended.  Kraft Kitchens Tips Substitute: Fresh vegetables can be substituted for the frozen. Make sure to cut the harder vegetables into smaller pieces to ensure even cooking.  Calories 190  Total fat 4 g  Saturated fat 1.5 g  Cholesterol 10 mg  Sodium 490 mg  Carbohydrate 29 g  Dietary fiber 2 g  Sugars 6 g  Protein 8 g  Vitamin A 25 %DV  Vitamin C 30 %DV  Calcium 15 %DV  Iron 8 %DV  Healthy Living Information Good source of calcium Good source of vitamin A or C Generally Nutritious Diet Exchange: 2 Starch,1/2 Fat Nutrition Bonus Pair this with your favorite entree for a creamy, delicious side dish that provides vitamin C from the mixed vegetables and calcium from the KRAFT Deluxe Macaroni & Cheese Dinner Made with 2% Milk Cheese. As a bonus, the mixed vegetables are also an excellent source of vitamin A! VEGGIE SALAD 6 slices bacon, cooked, drained, crumbled 4 cups broccoli florets 1 cup chopped celery 1 (10 ounce) package frozen green peas, thawed, drained 1 cup sweetened dried cranberries 1/2 cup chopped green onions 1 cup seedless green grapes  1 cup seedless red grapes 1/2 cup slivered almonds 1/4 cup white sugar (can use sweetener, I do) 1 teaspoon salt 1/4 cup white wine vinegar 2 tablespoons grated onion 1/4 cup grated Parmesan cheese (use fresh!) 1 1/2 cups mayonnaise (can use low-fat but I don't) In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.  Serves 12. ASPARAGUS AND CHICKEN CASSEROLE Ingredients 1 pkg. (10-oz.) frozen asparagus  1/2 C. flour  1/8 tsp. salt  1/8 tsp. ground black pepper  1/8 tsp. paprika  6 (4-6-oz.) fresh boneless, skinless chicken breasts  1/4 C. butter  1 can (10.75-oz.) condensed cream of mushroom soup  1 C. whipping cream  1/4 C. chopped pimiento  1/4 tsp. salt  1/8 tsp. hot pepper sauce  1/4 C. grated Parmesan cheese Directions Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees. In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of asparagus.  In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly. Serving Size: 6

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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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to email@domain.com. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).