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A to Z Recipes
Newsletter
June 20, 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 Monday morning to everyone. I hope all our Dads had a great day yesterday.
One day is simply not enough thanks for all you do for us. We have quite a few
recipes in today's issue that some of you shared. In the Publisher's Choice,
I was looking through recipes trying to find something for my veggie-loving
daughter. I share a few of my choices with you there. You'll also find something
to make you think and laugh. That's what A to Z Recipes is all about.
Good friends and good, clean fun.
I find that acquaintances may come and go but friends stay forever. Sometimes
friends leave your sight, but they remain in your heart. Tomorrow is the
birthday of a friend of mine. She has been out of sight for a couple of years,
but she shall remain in my heart forever. To Cindy in
Nebraska... you remain my friend, even if circumstances placed you
back in Nebraska and out of my sight. Me and the kids love you dearly and wish
for you the happiest of birthdays!
Have a great day. Join us here again on Wednesday when Linda treats you to
another dose of her wonderful humor.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Live A Life That Matters
Shared by Don G., GA
Ready or not, someday it will all come to an end.
There will be no more sunrises, no minutes, hours or days.
All the things you collected, whether treasured or forgotten, will pass
to someone else. Your wealth, fame and temporal power will shrivel to
irrelevance.
It will not matter what you owned or what you were owed.
Your grudges, resentments, frustrations, and jealousies will finally
disappear.
So, too, your hopes, ambitions, plans, and to-do lists will expire. The
wins and losses that once seemed so important will fade away.
It won't matter where you came from, or on what side of the tracks you
lived, at the end.
It won't matter whether you were beautiful or brilliant.
Even your gender and skin color will be irrelevant.
So what will matter?
How will the value of your days be measured?
What will matter is not what you bought, but what
you built; not what you got, but what you gave.
What will matter is not your success,
but your significance.
What will matter is not what you learned,
but what you taught.
What will matter is every act of integrity,
compassion, courage or sacrifice that enriched,
empowered or encouraged others to emulate
your example.
What will matter is not your competence,
but your character.
What will matter is not how many people you knew,
but how many will feel a lasting loss when you're gone.
What will matter is not your memories,
but the memories that live in those who loved you.
What will matter is how long you will be remembered,
by whom and for what.
Living a life that matters doesn't happen by accident.
It's not a matter of circumstance but of choice.
Choose to live a life that matters.
Author Unknown
Help make us NUMBER ONE !
Dryer Screen
Shared by Judy, MI
Was sent this and I tried it and sure works.
I had a wonderful morning, the heating unit went out of my dryer! Why does
everything seem to fall apart this time of year!???
The guy that fixes things went in to the dryer and pulled out the lint filter.
It was clean. We always clean the lint from the filter after every load of
clothes. He told us that he wanted to show him something. He took the filter
over to the sink and ran hot water over it. Now, this thing is like a mesh - I'm
sure you know what your dryer's lint filter looks like - WELL......the hot water
just laid on top of the mesh!!! It didn't go through it at all!!!
He told us that dryer sheets cause a film over that mesh and that's what burns
out the heating unit. You can't SEE the film, but it's there. He said the best
way to keep your dryer working for a very long time (and to keep your electric
bill lower) is to take that filter out and wash it with hot soapy water and an
old toothbrush (or other brush) at least every six months. He said that makes
the life of the dryer at least twice as long! How about that???!!!! Learn
something new everyday!
I certainly didn't know dryer sheets would do that. So, thought I'd share!
Note: I went to dryer and tested my screen by running water on it. The water
collected a little but ran though the screen. I dried it off and was ready to
put it back in the dryer since the water ran through it but, I thought was the
heck it won't hurt to wash it while I had it out. Warm soap water and a nylon
brush and I had it done in 30 seconds.
I then ran the water over the screen and what a difference the water just gushed
through it with no puddling at all and this time I was running the water at a
faster rate. That repairman knew what he was talking about.
NOTE FROM ME.....Had to go try this myself. By golly, it was true! Water puddled
and hardly went thru my 'clean' screen.....filled the sink with water/soap and
brush brush brush and voila! Water straight thru.....think maybe those dryer
sheets were invented by the Maytag guys just to finally give them some work?
ROFLOL
Help make us NUMBER ONE !
Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day?
How about recipes that allow you to "plan" for leftovers? What recipes do you
use that enable you to cook once and eat twice? If you double up on the meatloaf
when you prepare it, what's your special recipe for using it in another meal?
We're going for recipes, so please don't send in a meatloaf recipe and say "fix
sandwiches the next day". We're looking for creativity and originality, ok? Send
us those family keepers for dual-meal recipes 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:
ROAST PORK
4 lb. pork loin roast
1/2 c. prepared mustard
1/2 c. brown sugar
Preheat the oven to 375 degrees. Place the pork roast, making sure that the fat
side is up, in a shallow baking pan.
Using your hands, gently pat the mustard over the top of roast. Then sprinkle
the brown sugar over the mustard.
Bake the pork for 2 hours or until it is beginning to become fork tender.
Transfer the roast to a serving platter; let it stand for about 15 minutes
before carving.
Garnish with fresh herbs, if desired. Save leftovers for Chow Mein.
CHOW MEIN FROM LEFTOVER MEAT
Leftover pork, beef or chicken
1 lg. onion, sliced thin
6 stalks celery, cut in diagonal slices
2 c. bouillon
1 can bean sprouts
Cornstarch
Boil onion and celery 5 minutes in bouillon. Add leftover meat and bean sprouts.
Add soy sauce to taste, thickened with cornstarch. Serve over chow mein noodles
or rice.
Please use this email link to submit a recipe for theme recipes:
Cook Once, Eat Twice
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 Cook Once, Eat Twice has a deadline of June 24, 2005,
and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes:
Cook Once, Eat Twice
As usual, only recipes are to be sent to:
A to Z Recipes Inbox.
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Please send your request using
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your
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interests and make new friendships. Because of time constraints, only birthdays
shared using the appropriate link and basic information
will be considered.
Help make us NUMBER ONE !
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
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NOTE:
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easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out
Leslie and Rusty's pics from
December 2004. The most recent
gathering was held May
2005.
Help make us NUMBER ONE !
Hilarious Signs Of The Times
Shared by Larry Holmes, Ontario, Canada
A funny sign in a Norwegian cocktail lounge:
"Ladies are requested not to have children in the bar."
In a Zurich hotel:
"Because of the impropriety of entertaining guests of the opposite sex
in the bedroom, it is suggested that the lobby be used for this purpose."
In a Bangkok dry cleaner's:
"Drop your trousers here for best results."
In an Acapulco hotel:
"The manager has personally passed all the water served here."
Outside a Hong Kong tailor shop:
"Ladies may have a fit upstairs."
In a Czechoslovakian tourist agency:
"Take one of our horse-driven city tours - we guarantee no miscarriages."
In a Rome laundry:
"Ladies, leave your clothes here and spend the afternoon having
a good time."
In a Copenhagen airline ticket office:
"We take your bags and send them in all directions."
A sign posted in Germany's Black Forest:
"It is strictly forbidden on our black forest camping site that people
of different sex, for instance, men and women, live together in one
tent unless they are married with each other for that purpose."
Note at the bottom of the menu of a German restaurant:
"After the main course we suggest that you sample the tart of the house"
In a Paris hotel elevator:
"Please leave your values at the front desk."
In a Japanese hotel:
"You are invited to take advantage of the chambermaid."
In a Leipzig elevator:
"Do not enter the lift backwards, and only when lit up."
In the office of a Roman doctor:
"Specialist in women and other diseases."
In a Bucharest hotel lobby:
"The lift is being fixed for the next day. During that time
we regret that you will be unbearable."
In a Tokyo shop:
"Our nylons cost more than common, but you'll find they are
best in the long run."
On the door of a Moscow hotel room:
"If this is your first visit to the USSR, you are welcome to it."
In an East African newspaper:
"A new swimming pool is rapidly taking shape since the contractors
have thrown in the bulk of their workers."
In a Tokyo bar:
"Special cocktails for the ladies with nuts."
In a Yugoslavian hotel:
"The flattening of underwear with pleasure is the job of the chambermaid."
In a hotel in Athens:
"Visitors are expected to complain at the office between the hours
of 9 and 11 A.M. daily."
In a Hong Kong supermarket:
"For your convenience, we recommend courageous, efficient self-service."
In the lobby of a Moscow hotel across from a Russian Orthodox monastery:
"You are welcome to visit the cemetery where famous Russian and Soviet
composers, artists, and writers are buried daily except Thursday.
At a Budapest zoo:
"Please do not feed the animals. If you have any suitable food,
give it to the guard on duty.
Advertisement for donkey rides in Thailand:
"Would you like to ride on your own ass?"
In a Japanese hotel room:
"Please to bathe inside the tub."
In a Tokyo Hotel:
"Is forbitten to steal hotel towels please. If you are not person to do
such thing is please not to read notis."
Outside a country shop:
"We buy junk and sell antiques."
In a loan company window:
"Now you can borrow enough money to get completely out of debt."
In the window of a Travel Agency:
"Please Go Away!"
In a funeral parlor:
"Ask about our layaway plan."
In an ad for a swimwear store:
"Our bikinis are exciting. They are simply the tops!"
Advertisement at a gas station, between San Francisco and Los Angeles on
Interstate 5:
"Kids with gas eat free!"
In a clothing store:
"Wonderful bargains for men with 16 and 17 necks."
In a Tacoma, Washington men's clothing store:
"15 men's wool suits, $10. They won't last an hour!"
In a Pennsylvania cemetery:
"Persons are prohibited from picking flowers from any but their own graves."
At the dry cleaners:
"We do not tear your clothing with machinery. We do it carefully by hand."
On a shopping mall marquee:
"Archery Tournament -- Ears pierced"
In a repair shop:
"We will oil your sewing machine and adjust tension in your home for $1."
In a department store:
"Stock up and save!
Limit one per customer."
In the window of an Oregon store:
"Why go elsewhere and be cheated when you can come here?"
On a Tennessee highway:
"When this sign is under water, this road is impassable."
On an Atlantic City hotel restaurant:
"Have your next affair here."
In a Maine restaurant:
"Open 7 days a week and weekends."
On the grounds of a public school:
"No trespassing without permission."
On a radiator repair garage:
"Best place to take a leak."
In the vestry of a New England church:
"Will the last person to leave please see that the perpetual light is
extinguished."
On a roller coaster:
"Watch your head."
Advertisement for lawn sprinkler system:
"Dew it yourself."
In front of a New Hampshire car wash:
"If you can't read this, it's time to wash your car."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
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BANANA SPLIT CAKE
~Submitted by Richard, Bradenton, FL
Source: Betty Crocker?®
16 servings
1 package Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
2 to 3 bananas
1 tub Betty Crocker Pour & Frost chocolate frosting
1 can (7 oz) whipped cream topping
candy sprinkles
16 maraschino cherries with stems, if desired
Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan, or spray bottom
with cooking spray.
In large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat
on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips.
Pour into pan.
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Cut bananas. Cut cake into 16 pieces; top with banana slices. Microwave frosting
uncovered on High 20 seconds. Stir thoroughly 20 times or until smooth. Spoon
frosting over cake squares. Top with whipped topping and candy sprinkles.
Garnish each with 1 cherry.
FISH FILLETS IN WINE SAUCE
~Submitted by Ann, Montreal, Quebec, Canada
Create suspense and surprise at your table by serving fish baked en papillote.
This time-honored method steams fish in greased parchment paper so that the fish
emerges cooked but still moist. Do this as you prepare a delectable sauce to
serve once the paper envelope is split.
1 1/2 pounds fish fillets
4 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, peeled and diced
1/2 cup white wine
1/2 cup dry sherry
3 tablespoons minced sun-dried tomatoes marinated in oil
1 cup heavy cream
Preheat the oven to 400F.
Place each fillet on an 11' piece of aluminum foil. Dot each with 1 teaspoon
butter and season lightly with salt and pepper. Fold the foil over and seal the
edges to form a packet. Place the packets on a baking sheet. Bake on the middle
oven rack for 15 minutes.
Meanwhile melt 1 tablespoon butter in a skillet. Add the shallot and saut?© for 2
minutes. Add the wine and sherry; bring to a boil. Boil until the liquid is
reduced to about 1/4 cup (about 5 minutes).
Stir in the minced tomatoes. Add the cream and simmer over high heat (do not
boil) until sauce is reduced by half (about 5 minutes).
Remove fish from foil and place on warmed serving plates. Pour sauce over fish.
Serve at once.
Makes 4 servings.
Cook's Note: Sea bass, haddock, turbot and red snapper are all good fish
choices.
LEMON TARTLETS WITH LEMON CREAM
~Submitted by Robyn, Auckland, New Zealand
2 sheets pre-rolled frozen puff pastry
300g ricotta cheese
150g caster sugar
grated zest of 2 lemons
3 eggs, at room temperature
1/4 cup strained lemon juice
icing sugar
TO SERVE
150ml cream
1/4 cup Limoncello liqueur
Cut 12 or more rounds of pastry and line into tartlet tins (a shallow muffin
tray works well). Chill for 30 minutes.
The filling is quickly made in a food processor. Alternatively, use a hand-held
electric beater. Process ricotta to break it up then, with machine running, pour
in caster sugar. Process until well blended then add lemon zest. With machine
running, drop in eggs one at a time. Process until amalgamated, scraping sides
of bowl if necessary. Blend in lemon juice.
Pour mixture into tartlet tins and bake for 15 minutes in an oven preheated to
200C, or until pastry is cooked and custard is just set and lightly golden. Cool
tartlets for 5 minutes before sliding out on to a cooling rack.
Once tartlets are cool, they??™re ready to serve. Lightly whip cream and blend
through lemon liqueur. Serve with tartlets.
PECAN-CRUSTED CHICKEN & SHRIMP
~Submitted by Jean, Syracuse, NY
Summer sizzles with this crunchy treat that pairs beautifully with a fresh
crispy salad! Chefs Carrie Levin and James Brockman combine her saut?©ing
expertise with his love of Texan pecans. To saut?© batter-dipped chicken, Carrie
says, keep your fat hot and the pan continually moving. Also, make sure you take
the pan off the heat in-between batches to avoid burning the butter.
Serves 6
Ingredients:
4 (8 oz.) chicken breasts
1 lb. shrimp (size 16/20, peeled with the tails on)
1 cup buttermilk
3 eggs
Breading:
3/4 cup flour
3/4 cup cornmeal
2 teaspoon salt
2 teaspoon white pepper
1 Tablespoon paprika
1 teaspoon dry mustard
1 3/4 cups pecans, ground
5 Tablespoon butter for saut?©ing
Honey-Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup honey
Directions:
1. Beat the eggs together with the buttermilk with a fork until pale yellow.
2. Grind the pecans in the food processor. Place in a bowl and mix with the
flour, cornmeal, salt, pepper, paprika, and dry mustard.
3. With your finger tips, dip the chicken in the egg/milk mixture, then press
both sides into the pecan mix. Place breasts on a plate.
4. Dip the shrimp into the egg/milk mixture; press both sides into the pecan mix
and place on a plate.
5. Melt the butter in a skillet on medium high heat.
6. Cook the chicken breasts on both sides for a total of about 7 minutes (less
if you are using cutlets, which are thinner).
7. Saut?© the shrimp to a nice brown on both sides for about 3 minutes.
8. To make the sauce, stir the mustard and honey together until completely
combined and serve on the side as a condiment.
Tip: If you are allergic to nuts, leave them out and put a 1/4 cup of grated
Parmesan cheese into the flour mix as a substitute.
LUCHOW HAMBURGER 1954
~Submitted by Ann, FL
3 Pounds Beef
1/2 Pound veal kidney fat or beef suet
4 or 5 Slices white bread soaked in a little water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
Mix meat and fat. Squeeze as much water as possible from bread. Add bread to the
meat; mix smoothly. Add seasonings and eggs. Combine well. Shape in large
patties. Broil or cook in a little fat in a hot pan until browned and done as
desired.
Serves 8.
[Authors Note: When Fritz Kreisler dines here the Luchow Hamburger is one
of his favorite dishes. For their dessert, Mr. and Mrs. Kreisler enjoy one
of the great German Pancakes.
Frank Sullivan, whose humor has delighted thousands of magazine readers
for many years, is another Luchow Hamburger enthusiast. And so are Dorothy
and Lillian Gish, Eddie Cantor, Linda Darnell, Helen Hayes, and H. L. Mencken.]
SOURCE: LUCHOW'S GERMAN COOKBOOK
The Story and the Favorite Dishes
of America's Most Famous German Restaurant
By Leonard Jan Mitchell
6th Printing January 4, 1954
Copyright 1952 by Leonard Jan Mitchell
ROASTED SQUASH SOUP
~Submitted by Larry Holmes, Ontario, Canada
1 butternut squash (2 ?? pounds), peeled, seeded, cut into 2-inch chunks
1 celery root (celeriac), peeled, cut into 2-inch chunks
2 carrots, peeled, cut into chunks
2 leeks, white part only, chopped
2 whole cloves garlic, peeled
10 cups vegetable or chicken stock
1 bay leaf
1/2 teaspoon each dried thyme and rosemary
4 to 5 slices bacon, fried crisp, finely diced
salt and pepper to taste
On large, lightly oiled baking sheet, place squash, celery root, carrots, leeks
and garlic. Roast in preheated oven 400?°F about 45 minutes, turning once. Place
vegetables in stockpot or Dutch oven along with stock, bay leaf, thyme,
rosemary. Bring to boil, reduce heat and simmer about 30 minutes. Remove bay
leaf.
In food process or blender, pur?©e soup in batches until smooth. Return to pot.
Add bacon, salt and pepper. This soup may be served immediately but is even
better the next day after flavors
have blended.
Makes 8 to 10 servings.
Help make us NUMBER ONE !
CROCKPOT LOWFAT CHICKEN & CORN CHILI
~Submitted by Angelique, TX
Source: anitasrecipes.com
8 servings
1 lb ground chicken breast, skinless
10 oz frozen corn kernels, thawed
1/2 c onions, chopped
15 oz canned dark red kidney beans, undrained 1/2 c bell peppers, chopped
1 tbsp chili powder
6 oz no-salt-added tomato paste
1/2 tsp salt
3/4 c water
1/8 tsp black pepper
14 1/2 oz Italian style tomatoes, diced
In a large saucepan, cook chicken, onions, and bell peppers until chicken is no
longer pink. Transfer mixture to a 3 1/2-quart cooker. In a small bowl, combine
tomato paste and water. Add tomato paste mixture, tomatoes, corn kernels, beans,
chili powder, salt, and black pepper to cooker . Mix well. Cover and cook on low
for five hours.
Nutritional Analysis per serving (8 servings total)
Calories 179
Total Fat 2 g
%CFF 7 %
Cholesterol 28 mg
Protein 17 g
Sodium 692 mg
Carbohydrates 25 g
Fiber 5.4 g
Help make us NUMBER ONE !
CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO
~Submitted by Jean, Syracuse, NY
1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken
in butter about 15 minutes, turning once, until juice of chicken is no longer
pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in
remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in
the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium
heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze
is thickened. Pour over chicken.
Help make us NUMBER ONE !
TASTY GREEN BEANS
Makes 4 servings
INGREDIENTS:
2 pounds fresh green beans, rinsed and trimmed
1/2 cup margarine
1/2 onion, chopped
1 tablespoon minced garlic
1/2 cup soy sauce
2 tablespoons beef bouillon
1/4 cup water
salt and pepper to taste
DIRECTIONS:
Bring a large pot of water to a boil. Add green beans and cook for 5 minutes.
Drain and rinse with cold water.
Melt margarine in a large saucepan over high heat. Mixing well, add green beans,
onions and garlic. Stir in soy sauce. While stirring, add bouillon and water.
Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season
with salt and pepper to taste.
SCALLOPED CORN
1 (16 oz.) can cream corn
1 c. crushed soda crackers
2 eggs, beaten
1/2 c. celery, chopped
1/4 c. onions, chopped
1/4 tsp. paprika
1/4 tsp. salt
1 c. milk
1 c. cheese, grated
2 tbsp. melted butter
1 (16 oz.) can whole kernel corn (optional)
Bake at 350 degrees until brown. Time varies upon oven temperatures. After 45
minutes, check every 10 minutes.
BROCCOLI ROYALE
32 Ritz crackers, crushed
1/4 c. melted butter
16 oz. broccoli, cooked and drained
12-16 oz. processed cheese
Mix crackers with butter and set aside. Reserve 1/2 cup. Butter an 8x8 inch or
11x7 inch glass pan and press layer of crumbs in bottom. Spread broccoli over
crust. Spread shredded or sliced cheese over top of broccoli and sprinkle
remaining crumbs on top. Bake at 350 degrees for 30 minutes.
CREAMED NEW POTATOES AND PEAS
1 1/4 lb. sm. new potatoes, unpeeled
1 tsp. salt
SAUCE:
1/4 c. butter or margarine
1/4 c. all-purpose flour
3/4 c. chicken broth
1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 c. fresh peas or 1 pkg. (10 oz.) frozen peas, cooked & drained
2 tbsp. chopped parsley
In large saucepan combine potatoes and salt. Add water to cover and bring to a
boil over high heat. Cook until fork-tender, about 15-20 minutes. Drain. Sauce:
In medium saucepan melt butter over low heat. Stir in flour and whisk until
smooth. Cook 2-3 minutes, stirring occasionally. Gradually stir in chicken
broth, milk, salt and pepper. Cook over medium heat until thick and smooth,
stirring frequently, about 5 minutes. Add peas and parsley; heat through. Spoon
potatoes into serving dish.
Makes 6 servings, about 245 calories each.
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