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A to Z Recipes Newsletter
May 27, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning and welcome to your Friday issue of A to Z Recipes. I hope your week went well and that you have big plans for the (USA) Memorial Day
celebration. I will have a special issue dedicated to Memorial Day on Sunday.
We have TWO birthday babies to announce today:
Jeremy, who turned 17 yesterday, lives in Tillson, NY. Since you are an a2z'er, I assume you like to cook. I have a few
goodies for you today, Jeremy. And then there's Leasa from Holstein, IA who celebrates her birthday today. Leasa attended
the Le Cordon Bleu culinary program in Minneapolis. She recently married and has a "picky eater" for a hubby. Nothing spicy - and no green peppers, mushrooms,
broccoli, cauliflower, onions. She also mentioned enjoying the best ever Jerk Chicken on their honeymoon in Jamaica. And the restaurant wouldn't share the recipe!
I hope the recipes I have selected will please them both.
Please drop by the A to Z Discussion Forum to send them a personal wish.
Today is the final day to get in your recipes to be included in the Monthly Theme issue which will be posted on June 5th. We have some great Mexican Recipe
Favorites to share but can use more. The next theme topic will be announced in Monday's (5-30) issue. Please use the special link found in the Monthly Theme
section for your submissions. Thanks!
I will be having my grandchildren all next week, starting with a Memorial Day cookout. I plan to have the a2z issues delivered to you uninterrupted but - who knows?
Those three kiddos can keep me pretty busy so bear with me. Maybe they will give Nana a long enough breather to get some work done. Maybe not!
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A WOMAN SHOULD HAVE...
Shared by Carol, NY
(For Leasa)
A WOMAN SHOULD HAVE
a set of screwdrivers, a
cordless drill, and a black
lace bra...
A WOMAN SHOULD HAVE
one friend who always
makes her laugh...
and one who
lets her cry...
A WOMAN SHOULD HAVE
a good piece of furniture
not previously owned by
anyone else in her family...
A WOMAN SHOULD HAVE
eight matching plates,
wine glasses with stems,
and a recipe
for a meal that will make
her guests feel honored..
A WOMAN SHOULD HAVE
a feeling of control over
her destiny...
EVERY WOMAN SHOULD KNOW...
how to fall in love
without
losing herself...
EVERY WOMAN SHOULD KNOW...
HOW TO QUIT A JOB,
BREAK UP WITH A LOVER,
AND CONFRONT A FRIEND
WITHOUT RUINING THE
FRIENDSHIP...
EVERY WOMAN SHOULD KNOW...
when to try harder... and
WHEN TO WALK AWAY...
EVERY WOMAN SHOULD KNOW...
that she can't change the
length of her calves, the
width of her hips, or the
nature of her parents...
EVERY WOMAN SHOULD KNOW...
that her childhood may
not have been perfect...but
its over...
EVERY WOMAN SHOULD KNOW...
what she would and
wouldn't
do for love or more...
EVERY WOMAN SHOULD KNOW...
how to live alone... even if
she doesn't like it...
EVERY WOMAN SHOULD KNOW..
whom she can trust,
whom she can't,
and why she shouldn't
take it personally...
EVERY WOMAN SHOULD KNOW...
where to go...
be it to her best friend's kitchen table...
or a charming inn in the
woods...when her soul
needs soothing...
EVERY WOMAN SHOULD KNOW...
what she can and can't
accomplish in a day...
a month...and a year...
Some Good Advice
Shared by Bette, CA
(For Jeremy)
ONE. Give people more than they expect and do it cheerfully.
TWO. Marry a man/woman you love to talk to. As you get older, their conversational skills will be as important as any other.
THREE. Don't believe all you hear, spend all you have or sleep all you want.
FOUR. When you say, "I love you," mean it.
FIVE. When you say, "I'm sorry," look the person in the eye.
SIX. Be engaged at least six months before you get married.
SEVEN. Believe in love at first sight.
EIGHT. Never laugh at anyone's dreams. People who don't have dreams don't have much.
NINE. Love deeply and passionately. You might get hurt but it's the only way to live life completely.
TEN. In disagreements, fight fairly. No name calling.
ELEVEN. Don't judge people by their relatives.
TWELVE. Talk slowly but think quickly.
THIRTEEN. When someone asks you a question you don't want to answer, smile and ask, "Why do you want to know?"
FOURTEEN. Remember that great love and great achievements involve great risk.
FIFTEEN. Say "bless you" when you hear someone sneeze.
SIXTEEN. When you lose, don't lose the lesson.
SEVENTEEN. Remember the three R's: Respect for self; Respect for others; and responsibility for all your actions.
EIGHTEEN. Don't let a little dispute injure a great friendship.
NINETEEN. When you realize you've made a mistake, take immediate steps to correct it.
TWENTY. Smile when picking up the phone. The caller will hear it in your voice.
TWENTY-ONE. Spend some time alone.
A true friend is someone who reaches for your hand and touches your heart. I hope you pass this on.
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A QUIZ FOR PEOPLE WHO KNOW EVERYTHING
Shared by Angelique, TX
(1) There's one "sport" in which neither the spectators nor the participants know the score or the leader until the contest ends. What is it?
(2) What famous North American landmark is constantly moving backward?
(3) Of all vegetables, only two can live to produce on their own for several growing seasons. All other vegetables must be replanted every year. What are the only
two perennial vegetables?
(4) Name the only sport in which the ball is always in possession of the team on defense, and the offensive team can score without touching the ball?
(5) What fruit has its seeds on the outside?
(6) In many liquor stores, you can buy pear brandy, with a real pear inside the bottle. The pear is whole and ripe, and the bottle is genuine; it hasn't been cut in any
way. How did the pear get inside the bottle?
(7) Only three words in standard English begin with the letters "dw." They are all common. Name two of them.
(8) There are fourteen punctuation marks in English grammar. Can you name half of them?
(9) Where are the lakes that are referred to in the "Los Angeles Lakers?"
(10) There are seven ways a baseball player can legally reach first base without getting a hit. Taking a base on balls-a walk-is one way. Name the other six.
(11) It's the only vegetable or fruit that is never sold frozen, canned, processed, cooked, or in any other form but fresh. What is it?
(12) Name six or more things that you can wear on your feet that begin with the letter "S."
Scroll down for the answers. Don't cheat!
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"Answers To Quiz"
1. Boxing.
2. Niagara Falls. The rim is worn down about two and a half feet each year because of the millions of gallons of water that rush over it every minute.
3. Asparagus and rhubarb.
4. Baseball.
5. Strawberry.
6. The pear grew inside the bottle. The bottles are placed over pear buds when they are small, and are wired in place on the tree. The bottle is left in place for the
whole growing season. When the pears are ripe, they are snipped off at the stems.
7. Dwarf, dwell, and dwindle.
8. Period, comma, colon, semicolon, dash, hyphen, apostrophe, question mark, exclamation point, quotation marks, brackets, parenthesis, braces, and ellipses.
9. In Minnesota. The team was originally known as the Minneapolis Lakers and kept the name when they moved west.
10. Batter hit by a pitch; passed ball; catcher interference; catcher drops third strike; fielder's choice; and being designated as a pinch runner.
11. Lettuce.
12. Shoes, socks, sandals, sneakers, slippers, skis, snowshoes, stockings.
...Well, now you know! Feel any smarter?
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Mexican Recipe Favorites
Here's the scoop on the current theme:
There is one type of food that usually gets grandioso reviews: Mexican. During the month of May, we are searching high and low for the best Mexican Recipe
Favorites. Send us those family keepers and restaurant taste-likes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by
the rules section to ensure your submissions are acceptable.
Here's a sampler for you:
SOFT CHEESE NACHOS
Source: Better Homes and Gardens
Makes 3 to 4 snack servings
Start to Finish: 20 minutes
I chose these for today's theme sampler because I thought Jeremy might enjoy something he can fix for himself (or
sweet-talk Mom into fixing, lol).
Ingredients
4 7- to 8-inch flour tortillas
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup salsa or taco sauce
Dairy sour cream (optional)
Directions
1. Preheat the oven to 450 degree F. Stack tortillas and cut into 4 wedges. On a 12-inch pizza pan arrange tortillas in a single layer, overlapping slightly if
necessary. Bake in the 450 degree F oven for 7 to 9 minutes or just until brown.
2. Sprinkle cheeses over tortillas on pan. Return to oven about 2 minutes more or until cheeses melt.
3. Drizzle with salsa or taco sauce. Dollop with sour cream, if desired. Makes 3 to 4 snack servings.
Nutritional Information
Nutritional facts per serving
calories: 267, total fat: 15g, saturated fat: 8g, cholesterol: 36mg, sodium: 424mg, carbohydrate: 21g, fiber: 1g, protein: 12g, vitamin A: 9%, vitamin C: 2%, calcium:
32%, iron: 9%
Please use this email link to submit a recipe for theme recipes: Mexican Recipe
Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday 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 are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Mexican Recipe Favorites has a deadline of today, May 27, 2005, and will be posted on Sunday, June 5, 2005.
Please use this email link to submit a recipe for theme recipes: Mexican Recipe
Favorites
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
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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.
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Show your support by voting for this ezine.
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
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Show your support by voting for this ezine.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
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THINGS TO PONDER
Shared by Lillian, FL
Why do we press harder on a remote control when we know the batteries are getting weak?
Why do banks charge a fee on "insufficient funds" when they know there is not enough?
Why does someone believe you when you say there are four billion stars, but check when you say the paint is wet?
Why doesn't glue stick to the bottle?
Why do they use sterilized needles for death by lethal injection?
Why doesn't Tarzan have a beard?
Why does Superman stop bullets with his chest, but ducks when you throw a revolver at him?
Why do Kamikaze pilots wear helmets?
Whose idea was it to put an "S" in the word "lisp"?
If people evolved from apes, why are there still apes?
Why is it that no matter what color bubble bath you use the bubbles are always white?
Is there ever a day that mattresses are not on sale?
Why do people constantly return to the refrigerator with hopes that something new to eat will have materialized?
Why do people keep running over a string a dozen times with their vacuum cleaner, then reach down, pick it up, examine it, then put it down to give the vacuum one
more chance?
Why is it that no plastic bag will open from the end you first try?
How do those dead bugs get into those enclosed light fixtures?
When we are in the supermarket and someone rams our ankle with a shopping cart then apologizes for doing so, why do we say, "It's all right?" Well, it isn't all right
so why don't we say, "That hurt, you stupid idiot?"
Why is it that whenever you attempt to catch something that's falling off the table you always manage to knock something else over?
In winter why do we try to keep the house as warm as it was in summer when we complained about the heat?
How come you never hear father-in-law jokes?
If at first you don't succeed, shouldn't you try doing it like your wife told you to do it?
And obviously if at first you don't succeed, then don't take up sky diving!
And my FAVORITE.....
The statistics on sanity are that one out of every four persons is suffering from some sort of mental illness. Think of your three best friends, if they're okay, then
it's you.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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JAMAICAN JERK CHICKEN
Makes 6 servings
This is less labor-intensive than most jerk recipes. If the onion is grated (using a regular grater) it will be perfect. Also, using smaller cuts of chicken works better
so split the breasts (reduce cooking time accordingly). I hope Leasa will enjoy this one!
1/2 tsp cinnamon, ground
1 1/2 tsps allspice, ground
1 1/2 tsps black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, crushed, dried
2 tsps oregano, crushed
2 tsps thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup onion, pur?©ed or finely chopped
1/4 cup vinegar
3 Tbsps brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1. Preheat oven to 350F.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
3. Marinate in the refrigerator for 6 or more hours.
4. Evenly space chicken on nonstick or lightly greased baking pan.
5. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away
from the bone with a fork. The drumsticks may require less cooking time than the breasts.
Serving size: 1/2 breast or 2 small drumsticks
Calories 199
Fat 4 g
Saturated fat 1 g
Cholesterol 81 mg
Sodium 267 mg
PECAN PIE
Yield: Serves 6-8
One 9" Pie Crust Pre-baked for 12 minutes at 350 degrees
1 Cup Brown sugar
3 Tbsp. Sugar
3/4 Cup Butter
1/2 Cup Honey
1/2 Cup Heavy Cream
1/4 Tsp. Vanilla
3 Cups Pecans (Toasted and Chopped)
Method:
Combine sugars, butter, and honey in a heavy bottom sauce pot; cook over a medium heat, and stir only until melted.
Heat until mixture reaches 240 degrees on a candy thermometer.
Remove from heat and stir in heavy cream, vanilla and pecans (mixture will bubble slightly).
Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool.
Note: Pie will set completely when cooled.
PORK AND FETTUCINE ALFREDO CASSEROLE
Serves 6
For Leasa
4 boneless pork chops, thinly sliced
1 teaspoon olive oil
8 ounces fettucine or medium egg noodles
1/4 cup butter
1/4 cup flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan or Romano cheese, divided
Cooking Directions
Heat oven to 350 degrees F. In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside. Cook fettucine according to package
directions; drain well; set aside. In a large saucepan melt butter, stir in flour, basil and lemon pepper. Add the milk; cook and stir until thickened and bubbly.
Remove from heat and stir in pork, vegetables and 1/2 cup cheese, turn mixture into 5-quart casserole. Sprinkle with remaining cheese; bake uncovered for 30
minutes.
Tip: Make casserole a day or two in advance; increase baking time to 45 minutes.
Serving Suggestions
Rich with flavor and bright with colors, this casserole will be an instant favorite. Make ahead for weeknight dinner, keep refrigerated and just pop into the oven,
increasing baking time slightly. Serve with a green salad and hot bread.
Nutrition Facts
Calories 480 calories; Protein 31 grams; Fat 22 grams; Sodium 470 milligrams; Cholesterol 100 milligrams; Saturated Fat 11 grams; Carbohydrates 39 grams
Recipe courtesy of National Pork Board.
NEW POTATO GRATIN
The rich creaminess of this traditional dish gets an added flavor kick from cilantro. A perfect side dish for any spring celebration, this dish is a natural partner
for ham or lamb main courses and brunch buffets.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 6 (2/3 cup) servings
Ingredients:
1 1/2 pounds new potatoes, sliced 1/4-inch thick
2 teaspoons McCormick?® Cilantro Leaves
1 teaspoon McCormick?® Ground Mustard
1/2 teaspoon salt
1/4 teaspoon McCormick?® Ground Black Pepper
3/4 cup freshly shredded Parmesan cheese
1 cup heavy cream
Directions:
1. Preheat oven to 375?°F. Layer half of the potatoes in a buttered, 1 1/2-quart shallow casserole.
2. Combine cilantro, ground mustard, salt and pepper. Sprinkle half of spice mixture over potatoes. Layer remaining potatoes on top. Sprinkle remaining spice
mixture over all. Top with cheese. Slowly pour cream over potatoes.
3. Bake 45-50 minutes or until potatoes are soft and top is golden brown.
Nutritional Information:
Per One Serving: About 222 Calories, Fat 18g, Protein 7g, Carbohydrates 8g, Cholesterol 63mg, Sodium 404mg, Fiber 3g
Recipe from McCormick?® - Spices & Seasonings
RISI BISI
Serves 4
Try this delicious Northern Italian dish as a main course. Let's hope that picky hubby will ask for seconds, Leasa. A veggie he
enjoys may be substituted for peas (no broccoli, lol).
1 1/3 cup Italian Arborio or pearl rice
2 cups frozen peas
1/4 teaspoon pepper
2 3/4 cups low fat, low sodium chicken broth
1/8 teaspoon salt
2 tablespoons Parmesan cheese
Bring chicken stock to boil in saucepan. In separate saucepan, place about 1/3 cup of heated stock. Add rice and stir until all liquid has been absorbed. Keep adding
stock in 1/3 cup increments, stirring after each addition until the liquid is absorbed, until all stock is used. In a medium sized pan, stir together 2 cups peas and 2
cups cooked rice. Season with salt and pepper. Add Parmesan cheese, stir and serve.
This is an official 5 a Day recipe, and provides four people with one serving of vegetable each.
Nutritional Analysis
Calories: 370
Fat: 2 g
Cholesterol: 5 mg
Fiber: 5 g
Sodium: 283 mg
SEAFEST SANDWICH
Yield: 4 servings
1 cup cooked, flaked shark (or comparable fish)
1/2 cup drained sauerkraut
1/4 cup dill pickle cubes
1/4 cup mayonnaise
1 tablespoon horseradish mustard
8 slices rye bread
4 slices processed Swiss cheese
2 tablespoons butter
Combine fish, sauerkraut, pickles, mayonnaise and mustard in 2-quart mixing bowl; mix well.
Spread 1/4 mixture on each four slices of bread; cover each with cheese slices and top with remaining bread.
Melt butter in skillet; grill sandwiches on each side until golden brown.
Per serving: calories 410, calories from fat 220, total fat 24g, saturated fat 9g, cholesterol 60mg, total carbohydrate 28g, protein 21g.
APPLE BROWN BETTY
Source: American
Classics by Editors of Cook's Illustrated Magazine
Serves 4 TO 6
This dessert should be served warm, ideally with a scoop of vanilla ice cream.
FILLING
1 1/2 pounds Granny Smith apples (about 3 medium)
1 1/2 pounds Mclntosh apples (about 3 medium)
1 1/2 tablespoons lemon juice
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon all-purpose flour
TOPPING
6 slices (about 6 ounces) firm white sandwich bread (such as Pepperidge Farm)
1/4 cup packed (1 3/4 ounces) plus 2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
1. FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Peel, quarter, core, and cut the apples into 1-inch chunks. Mix
the apples with the lemon juice, sugar, and flour in a medium bowl.
2. FOR THE TOPPING: Tear the bread into large pieces and pulse in a food processor to yield 3 cups of very coarse crumbs. (Most pieces should be about the size
of a peanut.) Toss the bread crumbs, sugars, cinnamon, and melted butter in a medium bowl. Rub with your fingers to combine.
3. TO ASSEMBLE AND BAKE THE BETTY: Place the apple filling in a 9-inch square pan. Sprinkle the topping evenly over the fruit, making sure that all the fruit is
covered. Cover with aluminum foil and bake until the apples in the center of the pan are tender when pierced with the tip of a knife, 45 to 50 minutes. Remove the
foil and increase the oven temperature to 400 degrees. Bake until the topping is browned and the juices bubble, about 10 minutes. Cool slightly on a rack and serve
warm.
THREE-INGREDIENT PEANUT BUTTER COOKIES
These are incredibly easy. Maybe Jeremy will whip up a batch?
1 egg
1 cup sugar
1 cup peanut butter
Combine all ingredients until mixed. Roll mixture into 1 inch balls. Place on ungreased cookie sheet and flatten each ball with a fork. Bake at 350F for 8-10 minutes.
Cool for 5-7 minutes then place on wire rack.
Makes about 10 cookies
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HEART HEALTHY CLASSIC MACARONI AND CHEESE
Low fat cheese and skim milk help to make this favorite dish heart-healthy. Leasa, if you grate the onions, even a picky eater
will enjoy this!
Makes 8 servings
2 cups macaroni
1/2 cup chopped onions
1/2 cup evaporated skim milk
1 medium egg, beaten
1/4 tsp black pepper
1 1/4 cups sharp cheddar cheese (4 oz), finely shredded, low fat
nonstick cooking oil spray
1. Cook macaroni according to directions. (Do not add salt to the cooking water.) Drain and set aside.
2. Spray a casserole dish with nonstick cooking oil spray.
3. Preheat oven to 350F.
4. Lightly spray saucepan with nonstick cooking oil spray.
5. Add onions to saucepan and saut?© for about 3 minutes.
6. In another bowl, combine macaroni, onions, and the remaining ingredients and mix thoroughly.
7. Transfer mixture into casserole dish.
8. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Serving size: 1/2 cup
Calories 200
Fat 4 g
Saturated fat 2 g
Cholesterol 34 mg
Sodium 120 mg
Source: National Institutes of Health
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CHEDDAR BACON SANDWICH
Serving Size : 2 (or one teenager, Jeremy)
INGREDIENTS:
4 ounces Cheddar; Sharp, Shredded (1 cup)
1/8 teaspoon Garlic Powder
1/8 teaspoon Paprika
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Lime Juice -- Fresh
1 dash Cayenne pepper
6 each Bacon; Slices -- *
4 each Whole Grain Bread slices
Tomato slices
Alfalfa or Radish Sprouts
1 each Avocado, peeled & sliced
DIRECTIONS:
*Note: Bacon slices should be cooked until crisp and then crumbled.
Beat the cheddar, lime juice, worcestershire sauce, paprika, garlic powder, and cayenne pepper until mixed thoroughly.
Sprinkle the crumbled bacon on the bread slices.
Spread 2 Tbls of the cheese mixture on each slice of bread.
Top one slice with tomato slices.
Grill open faced under broiler, or cook in large saute pan sprayed with oil pan spray. When browned, remove from heat, add some sprouts and avocado slices.
Place halfs together to make sandwich, slice and serve.
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BACON-CHEDDAR FRIES
My kids love these. I am hoping Jeremy will, too!
1 package frozen French fries -- (32oz)*
1 cup shredded cheddar cheese
1/2 cup green onion -- thinly sliced
1/4 cup bacon -- cooked and crumbled**
Ranch Salad Dressing
Cook French fries as package directs. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions, and bacon. Broil for 1-2 minutes or until cheese is
melted. Serve with ranch dressing.
*We use the seasoned fries and bake them on baking sheets lined with parchment paper.
**Bottled "bacon bits" may be used for real bacon.
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