Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. It has been unusual at our house as it has been quiet. Since the flu flew through here recently, we are just sitting back, happy to be feeling better. Of course, the flu is still making the rounds with everyone at work and school. We're praying we've seen the end of it (this season) for us.

As you know, we made some changes at A to Z Recipes. We reduced the delivery schedule, we added a new section called Food for Thought, but we kept all the things so many of you like. That would include the Monthly Theme section. I had considered eliminating that, as I am privy to something, as publisher, that you are not. You see, the recipes for themes usually come in to me when you are reminded of the theme topic often, or that it is soon to close for the month. Only receiving an issue twice a week means the reminders are few, which means the recipes could be few. It is mid-month and I have had only 3 readers submit recipes so far. If you have forgotten, or you simply want to contribute to the great topic, please do so. Let's work together to keep the monthly theme a part of this publication, OK?

In today's issue you will find a great assortment of recipes for saving and sharing with friends and family. Yes, I love it when you share the recipes you find in these issues. Unlike a lot of publications, I send this out to share with others, and I am not fussy about what you do with any of it. You need not worry about me whining when I see the recipes posted elsewhere. I consider it a compliment when what you find here is good enough to you that you would share it with others. We also have something to make you think and laugh. I hope your upcoming week is filled with good food, thoughtful moments, and lots of laughter. We'll see you here on Wednesday when Linda in Michigan takes her turn in sharing.

"No one need be ashamed of plain dinners if given with a hearty welcome."

Shared by Angelique, TX

To: YOU 
Date: TODAY 
From: GOD 
Subject: YOURSELF 
Reference: LIFE 

This is God. Today I will be handling All of your problems for you. I do Not need your help. So, have a nice day. 

I love you. 

P.S. 

And, remember...

If life happens to deliver a situation to you that you cannot handle, do Not attempt to resolve it yourself !! Kindly put it in the SFGTD (something for God to do) box. I will get to it in MY TIME. All situations will be resolved, but in My time, not yours.

Once the matter is placed into the box, do not hold onto it by worrying about it. Instead, focus on all the wonderful things that are present in your life now.

If you find yourself stuck in traffic, don't despair. There are people in this world for whom driving is an unheard of privilege.

Should you have a bad day at work; Think of the man who has been out of work for years.

Should you despair over a relationship gone bad; Think of the person who has never known what it's like to love and be loved in return.

Should you grieve the passing of another weekend; Think of the woman in dire straits, working twelve hours a day, seven days a week to feed her children.

Should your car break down, leaving you miles away from assistance; Think of the paraplegic who would love the opportunity to take that walk.

Should you notice a new gray hair in the mirror; Think of the cancer patient in chemo who wishes she had hair to examine.

Should you find yourself at a loss and pondering what is life all about, asking what is my purpose? Be thankful. There are those who didn't live long enough to get the opportunity.

Should you find yourself the victim of other people's bitterness, ignorance, smallness or insecurities; Remember, things could be worse. You could be one of them!

Should you decide to send this to a friend; Thank you, you may have touched their life in ways you will never know! 

Now, you have a nice day.

Helpful Hints

Shared by Carol (from way up in frigid northern NY)

In an effort to become more efficient in 2006, I have developed an new method of preserving my AtoZ recipes. (Thank you, Maggie, for clustering them all together in each issue.)

I copy the recipes and paste them to a Word Perfect blank document, number the pages, and print them out! I can then keep them in a file folder, stapled together, until the time comes when I can "test drive" them. Once I have tried them, if they are good, I enter them into my Master Cook personal cookbook, print them off and put them in plastic protective sheets in a 3-ring binder! There are no recipes in my personal cookbook that are not tried and true!

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 !

Erma Bombeck Philosophy

Shared by Larry, Ontario, Canada

My kids always perceived the bathroom as a place where you wait it out until all the groceries are unloaded from the car.

I don't know why no one ever thought to paste a label on the toilet-tissue spindle giving 1-2-3 directions for replacing the tissue on it. Then everyone in the house would know what Mom knows.

Marriage has no guarantees. If that's what you're looking for, go live with a car battery.

Why is it when you want a nice souvenir, you find a great shell in a gift shop, but some yo-yo has affixed a ten-cent thermometer to it?

Kids have little computer bodies with disks that store information. They remember who had to do the dishes the last time you had spaghetti, who lost the knob off the TV set six years ago, who got punished for teasing the dog when he wasn't teasing the dog and who had to wear girls boots the last time it snowed.

I remember buying a set of black plastic dishes once, after I saw an ad on television where they actually put a blowtorch to them and they emerged unscathed. Exactly one week after I bought them, one of the kids brought a dinner plate to me with a large crack in it. When I asked what happened to it, he said it hit a tree. I don't want to talk about it.

My theory on housework is, if the item doesn't multiply, smell, catch on fire or block the refrigerator door, let it be. No one cares. Why should you?

Everyone is guilty at one time or another of throwing out questions that beg to be ignored, but mothers seem to have a market on the supply. "Do you want a spanking or do you want to go to bed?" "Don't you want to save some of the pizza for your brother?" "Wasn't there any change?"

The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, "Could I get you your check?" and we answered, "How about the menu first?"

When your mother asks, "Do you want a piece of advice?" it's a mere formality. It doesn't matter if you answer yes or no. You're going to get it anyway.


Little Johnny

Shared by Don G., GA

A Sunday school teacher was teaching her class about the difference between right and wrong.

"All right children, let's take another example," she said.

"If I were to get into a man's pocket and take his billfold with all his money, what would I be?"

Little Johnny raises his hand, and with a confident smile, he blurts out, "you'd be his wife!"


Breakfast?

Shared by Linda, Iberia, MO

There was a mamma mole, a papa mole, and a baby mole. They lived in a hole outside of a farm house out in the country.

The papa mole reached his head out of the hole and said, ???Mmmmm, I smell sausage.???

The mama mole reached her head outside of the hole and said ???Mmmmmm, I smell pancakes.???

The baby mole tried to reach his head outside the hole but couldn't because of the two bigger moles. The baby mole said, 

???The only thing I can smell is molasses.???


Teen Poverty in America
(Written by grandmothers everywhere)

We just spent several hours observing teenagers hanging out at our local mall. We came to the conclusion many teenagers in America today are living in poverty. Most young men we observed didn't even own a belt; there was not one among the whole group.

But that wasn't the sad part. Many were wearing their daddy's jeans. Some jeans were so big and baggy they hung low on their hips, exposing their underwear. I know some must have been ashamed their daddy was short, because his jeans hardly went below their knees. They weren't even their daddies' good jeans, for most had holes ripped in the knees and a dirty look to them.

It grieved us, in a modern, affluent society like America, there are those who can't afford a decent pair of jeans. I was thinking about asking my church to start a jeans drive for "poor kids at the mall." Then on Christmas Eve, we could go Christmas caroling and distribute jeans to these poor teenagers.

But here is the saddest part...it was the girls they were hanging out with that disturbed us most. Never, in all of our lives, have we seen such poverty-stricken girls. These girls had the opposite problem of the guys. They all had to wear their little sister's clothes. Their jeans were about 5 sizes too small! I don't know how they could get them on, let alone button them up. Their jeans barely went over their hipbones. Most also had on their little sister's top; it hardly covered their midsections. Oh, they were trying to hold their heads up with pride, but it was a sad sight to see these almost grown women wearing children's clothes.

However, it was their underwear that bothered us most. They, like the boys, because of the improper fitting of their clothes, they had their underwear exposed. We had never seen anything like it. It looked like their underwear was only held together by a single piece of string.

We know it saddens your heart to receive this report on condition of our American teenagers. While we go to bed every night with a closets full of clothes nearby, there are millions of "mall girls" who barely have enough material to keep it together. We think their "poorness" is why these 2 groups gather at the mall; boys with their short daddies' ripped jeans, and girls wearing their younger sisters' clothes. The mall is one place where they can find acceptance. So, next time you are at the mall, doing your shopping, and you pass by some of these poor teenagers, would you say a prayer for them?

And one more thing...
Will you pray the guys' pants won't fall down, and the girls' strings won't break?

SUPREME PORK CHOPS

~Submitted by Donna R., Elkhorn, WI

4 Center cut pork chops
1/4 cup chopped onion
1/4 cup chopped green (bell) pepper
1/4 cup chopped celery
1 can tomato soup (do not dilute)
1-2 cups crushed corn flakes

Brown chops on both sides. Season with pepper and garlic powder.

Transfer chops to casserole dish. Put all 3 vegetables over chops. Top with soup. Cover and bake 350* for 45 mins. Uncover. Put cereal over the top of casserole. Bake 15 more minutes.

The sauce is wonderful on mashed potatoes!


RING-A-LINGS

~Submitted by Donna, TX

1 cup sifted flour
dash of salt
?? cup (1 stick) margarine
3 tablespoons confectioner??™s sugar
1 cup finely chopped pecans
1 teaspoon vanilla
Jams and Jellies

1. Sift flour and salt onto waxed paper

2. Cream butter or margarine with powdered sugar until well blended.

3. Stir in dry ingredients one half at a time blending well to make soft dough.

4. Stir in pecans and vanilla.

5. Chill several hours, overnight or until firm enough to handle.

6. Roll dough, a teaspoon at a time, into marble size balls. Place two inches

apart on ungreased cookie sheet.

7. Make a hollow in center of each with thumb; fill with about ?? teaspoon jelly or jam.

8. Bake in slow oven (300 degrees) for 20 minutes or until delicately brown.

9. Remove from cookie sheet; cool completely on wire racks.

Makes 4 dozen.


HERB AND CHEESE STUFFED CHICKEN THIGHS

~Submitted by Treva, Eastern TN

If you cannot find boneless thighs with the skin left on you can ask the butcher to bone them for you. Otherwise you can bone them yourself from the underside leaving the skin intact. The thighs can be assembled up to a day ahead of time and kept in the refrigerator until you are ready to pop them in the oven. 

3/4 cup fresh breadcrumbs from a crusty bakery loaf 
1/2 cup freshly grated Parmesan cheese 
1/3 cup asiago or provolone cheese 
1/4 cup flat leaf Italian parsley, coarsely chopped 
1 tablespoon fresh rosemary, chopped fine 
1 tablespoon fresh thyme, chopped fine 
1 teaspoon finely grated lemon zest (optional) 
1 large egg 
1/4 teaspoon salt plus additional salt for finishing the thighs 
Freshly ground black pepper to taste 
8 boneless skin-on chicken thighs (about 4-5 ounces each) 

Heat the oven to 450 degrees and adjust a rack to the center position. In a medium bowl combine the breadcrumbs, Parmesan, asiago, parsley, rosemary, thyme, optional zest, egg, salt and pepper and mix with your hands until well combined. 

Place a chicken thigh skin side down on a work surface. Grab approximately1/4 cup stuffing and gently squeeze in the palm of your hand to form a cohesive cigar-shaped lump and place in the center of the thigh. Pull up the meat of either side and fasten with either a couple of lengths of kitchen string or a wooden skewer that has been cut in half. You should assemble the thighs so the elongated stuffing lump fits in the same general direction and space as the removed bone. Repeat with the remaining thighs and stuffing.

Place the stuffed thighs skin side up on a rimmed baking sheet and season with salt and freshly ground black pepper. Roast until the thighs are crisp and golden brown and a thermometer inserted into the thickest part reaches 165 degrees, 30 to 35 minutes. 

If you have made the thighs ahead and are roasting them directly from the refrigerator you may need to allow for an extra five minutes or so. Let cool for five minutes, cut away the kitchen string or remove the skewers and serve immediately. 

Serves 4 to 6.


PEPPER FISH STEAKS

~Submitted by Larry Holmes, Ontario, Canada

2 pounds salmon steak (1/2-inch thick) fresh or thawed*
?? cup flour
2 teaspoons freshly ground black pepper
?? cup butter
2 tablespoons vegetable oil
1 teaspoon salt
?? cup dry white wine

Dredge steaks with flour. Press pepper firmly into the flesh on both sides. Heat 2 tablespoons of butter and the oil in a frying pan. Pan-fry fish, turning once during cooking. Allow 10 to 12 minutes per inch of thickness or cook until flesh is opaque and flakes easily. Season and transfer to heated platter. Add remaining butter and the wine to pan and stir quickly. Pour over fish and serve.

Makes 6 servings.

*Or halibut, swordfish


PRAWN AND MUSSEL PASTA (MARINARA)

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

1 tablespoon olive oil
1 red onion, finely sliced
2 cloves garlic, crushed
1 long red chilli, thinly sliced
1 cup white wine
1 tablespoon finely grated lemon rind
1 x 400g can crushed tomatoes
1kg mussels, cleaned
1kg medium green prawns, peeled and tails intact
1 ?? cups chopped parsley

Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.

Drain and keep warm.

Heat a medium, deep frying pan over medium heat.

Add the oil, onion, garlic and chilli and cook for 2 minutes or until the onion is tender.

Add the white wine, lemon rind and tomatoes and cook for 1 minute.

Add the mussels and cook for 2-3 minutes, then add the prawns and cook for 5 minutes or until the prawns are cooked through and mussels have opened (discard any unopened mussels).

Stir through the parsley and serve with the pasta.


CHOCOLATE PRALINE FUDGE CAKE

~Submitted by Angelique, TX

CAKE:

1 cup unsalted butter
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 tsp baking soda
1 tsp vanilla
2 cups sugar
2 cups flour
1/2 tsp salt

Preheat oven to 350?°. Grease bottoms of three 8-inch cake pans; line with wax paper. Grease & flour wax paper and sides of pans. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. Cool.

Beat buttermilk, eggs, baking soda and vanilla at medium speed with an electric mixer until smooth. Add butter mixture beating until blended. Combine sugar, flour and salt. Gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake 20 to 22 min or until wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 min. Remove from pans; remove wax paper. Cool completely on racks.

GANACHE:

2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup unsalted butter, cut into pieces

Microwave chocolate and cream in a glass bowl on 50% power 2 to 3 min or untl chocolate is melted, stirring after 1 1/2 min; whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often, about 25 min or until spreading consistency.

Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake. Do not frost top. Chill cake 30 min.

PRALINE FROSTING:

This will harden fast so do not make ahead.

1/4 cup unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans, toasted

Bring first 3 ingredients to a boil in a 2 qt saucepan over medium heat, stirring often; boil 1 min. Remove from heat; whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 3 to 5 min or until frosting begins to cool and thicken slightly. Pour frosting immediately over top of cake, spreading to edges and allowing some to run over sides of cake. (Can be frozen. Thaw at room temperature 4 to 6 hours.)


CHICKEN BREAST IN FRAGRANT GINGER BROTH

~Submitted by Heidi, Australia

Serves 3 as a meal, or 4 as an entr?©e.

This soup is a meal in itself and the fragrance it releases is wonderful. It is also more delicious the next day (if you have any leftovers).

1 Litre Chicken Stock
1 Teaspoon Sesame Oil
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
3 Cloves Garlic ??“ minced
1 Tablespoon Ginger ??“ grated
1 Cinnamon Stick
4 ??“ 5 Star Anise pieces
1 Slice Orange Rind (can use Lemon)
1 ??“ 2 Bunches Boy Choy - shredded
4 Mushrooms - chopped
2 Chicken Breasts ??“ sliced in large strips
* Other vegetables to your taste

Add oil to large saucepan (over low heat). Add garlic, ginger, soy and oyster sauces, ginger, orange peel, cinnamon and star anise. Saut?© gently while the flavours begin to release.

Add chicken stock and very slowly bring to the boil while the flavours infuse. Once boiling, add chicken and simmer for 2 minutes. Turn heat off, cover pan and allow the chicken to finish cooking in the hot broth (about 10 mins).

Remove chicken from pan and slice into bite sized pieces then divide between your bowls. Meanwhile return soup to heat and add vegetables, simmer until cooked to your liking. Remove star anise & orange rind, then ladle soup over chicken and enjoy. 

I have also added some rice noodles to this soup for a bigger meal, along with some baby corn, capsicum, Chinese cabbage and grated carrot. It can be as simple as you like, or as healthy. Just adjust your seasoning and add a little more chicken stock.


SLAW DRESSING

~Submitted by Jessica, Corfu, Greece

1/2 c. vinegar
1/2 c. sugar
1 tsp. celery seeds
1 tsp. salt
1 tsp. dry mustard
3/4 c. salad oil
1 sm. onion, grated or dried onion

Mix the first 5 ingredients in a small saucepan and boil for 1 minute. Cool and add the oil and onion. This dressing keeps forever in the refrigerator.


STARBUCK'S CHOCOLATE FUDGE SQUARES WITH MOCHA GLAZE

~Submitted by Judy, MI

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar 
1 egg 
1 cup all-purpose flour 
1/4 teaspoon baking powder 
2 ounces unsweetened chocolate, melted 
1/2 cup milk 
1 teaspoon vanilla 
1/2 cup chopped walnuts

Glaze: 
1 generous cup powdered sugar 
1 tablespoon unsalted butter, at room temperature 
1 ounce unsweetened chocolate, melted 
1 teaspoon vanilla 
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. 

To make fudge squares: In a large bowl, cream the butter with the sugar and egg.

In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla and walnuts, stirring just to blend. 

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze. 

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla. Stir in the coffee and whisk until smooth. 

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.


LASAGNE WITH GREEN GARLIC SAUCE

~Submitted by Tena, MO

1 pound lasagne noodles
1 cup grated Parmesan cheese

Green Garlic Sauce:
3 cloves garlic, peeled
3 tablespoons minced sweet basil
3 tablespoons grated Parmesan or Romano cheese
1 tablespoon chopped pinenuts or walnuts
1/4 teaspoon salt
4-6 tablespoons olive oil
1 tablespoon chopped fresh parsley

Green Garlic Sauce: In a mortar, mix garlic, basil, cheese, nuts, and salt. Grind mixture with a pestle to a smooth paste. Still grinding, add very gradually enough olive oil to make a smooth sauce. Stir in parsley. 

Lasagne: Cook lasagne noodles according to package directions. Drain. Alternate layers of lasagne, sauce, and cheese in a 2-quart baking dish. Bake at 425F for 15-20 minutes or until hot.

Source: Culinary Arts Institute Italian Cookbook


CALIFORNIA BARTLETT PEAR COFFEE CAKE

~Submitted by Treva, Eastern TN

3 cups unbleached all-purpose flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
4 eggs
2 tsps vanilla extract
1 1/4 cups sour cream
3 medium firm but ripe California Bartlett pears, cut into bite-sized chunks
3/4 cup light brown sugar
1 tsp ground ginger
1 cup medium-chopped walnuts 

Preheat oven to 350?°F. Generously butter a 10-inch round cake pan or Bundt pan and set aside. Combine flour, baking powder, baking soda and salt and set aside. In a mixer, cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Then add the vanilla extract and the sour cream and mix just until the ingredients are incorporated. With the mixer on slow speed, gradually add the flour mixture until thoroughly incorporated. Batter will be sticky. With a rubber spatula or large spoon, carefully fold the pear chunks into the batter. Set aside. 

In a small bowl, combine the brown sugar, ginger and walnuts. Place one-third of the batter in the bottom of the prepared cake pan. Sprinkle with one-third of the brown sugar mixture. Repeat layers twice more, ending with the brown sugar mixture. Bake for 60 to 70 minutes, until top is firm and a cake tester comes out clean. 

Makes 8 servings. 

Nutrients per serving: calories 779.5; protein 13.35g; fat 36.9g; carbohydrate102.7g; dietary fiber 3.6g; cholesterol 168.8 mg; sodium 462.7 mg.

MOROCCAN PORK TENDERLOIN WITH DRIED PLUMS

~Submitted by Treva, Eastern TN 

This recipe serves: 6
Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients 

For the marinade:
1/2 cup cider vinegar
1/2 teaspoon cayenne pepper powder
1/2 teaspoon cumin
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
3 pork tenderloins, cleaned of silver skin

For the dried plums:
1 tablespoon butter
1 cup chopped onions
1 shallots, finely chopped
1 teaspoon fresh, chopped thyme or parsley
salt and pepper to taste
1 cup dried plums (prunes), pitted and chopped
1 cup apple cider

Cooking Instructions 

1. In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator. 

2. While the pork is marinating, melt the butter in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan. 

3. Preheat the oven to 350?°F. 

4. Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes. 

5. Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing. 

6. Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes. 

7. Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.

Nutrition Facts:
Serving Size 3-4 slices 
Amount Per Serving 
Calories 436 
Total Fat 11 g 
Saturated Fat 6 g 
Protein 48 g 
Total Carbohydrate 26 g 
Dietary Fiber 3 g 
Sodium 298 mg 
Percent Calories from Fat 30% 
Percent Calories from Protein 45% 
Percent Calories from Carbohydrate 24% 

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BROWNED BUTTER FROSTED PUMPKIN BARS

~Submitted by Treva, Eastern TN

Tangy cranberries stud these luscious, spicy pumpkin bars.

Preparation 20 min. 
Baking 20 min. 

Bar Ingredients:

1 1/2 cups all-purpose flour 
1 1/4 cups sugar 
2 teaspoons baking powder 
2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/2 teaspoon ground ginger 
3/4 cup LAND O LAKES?® Butter, melted* 
1 (15-ounce) can pumpkin 
3 eggs 
3/4 cup chopped sweetened dried cranberries

Frosting Ingredients:

1/2 cup LAND O LAKES?® Butter* 
4 cups powdered sugar 
1 teaspoon vanilla 
1/4 to 1/3 cup milk 
Ground cinnamon, if desired 

Instructions:

Heat oven to 350?°F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.

Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into medium bowl; cool 5 minutes. 

Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars.

*Substitute LAND O LAKES?® Soft Baking Butter with Canola Oil. 

Yield: 60 bars 

Nutrition Facts (1 bar), Calories: 110, Fat: 4 g, Cholesterol: 20 mg, Sodium: 80 mg, Carbohydrates: 17 g, Dietary Fiber: 0 g, Protein: 1 g


STRAWBERRY-PRETZEL SQUARES

~Submitted by Angelique, TX

2 cups finely crushed pretzels
1/2 cup sugar, divided 
2/3 cup butter or margarine, melted 
12 oz. (1-1/2 [ 8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened 
2 Tbsp. milk 
1 cup thawed COOL WHIP Whipped Topping 
2 cups boiling water 
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin 
1-1/2 cups cold water 
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350?°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool. 

BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use. 

MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

KRAFT KITCHENS TIPS

Healthy Living
Trim 2 grams fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, fat free milk and COOL WHIP LITE Whipped Topping.

Great Substitute
Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Brand Strawberry Gelatin

Calories: 200 -- Fat: 13 gr -- Fiber: 1 gr -- WWpts: 5

Source: KRAFT

VEGGIE SPREAD FOR BAGELS

~Submitted by Jean, Syracuse, NY

8 oz reduced-fat cream cheese, softened
1/2 carrot, washed & shredded
1 Tbsp. dry onion
2 Tbsp. minced fresh green pepper
1/2 tsp. minced garlic
1/2 tsp. seasoned salt
1/4 cup finely diced fresh cucumber

Combine all ingredients in a small bowl. Refrigerate in a covered container and use with plain bagels. This spread is best chilled for 2 hours and will keep for 1 week.

8 Servings (1/4 cup each).
Per Serving (without bagel): 25 Cal; 0g Fat; 2g Carb; 3g Protein; 1mg Cholesterol; 85mg Sodium.


CRISPY OVEN-FRIED FISH

~Submitted by Treva, Eastern TN

Sauce:
1/4 cup nonfat or light mayonnaise 
1 tablespoon finely chopped capers 
2 teaspoons finely chopped onion

Rest of recipe: 
4 cod, orange roughy, flounder, or other white fish fillets (5 ounces each) 
1/4 cup plus 2 tablespoons fat-free egg substitute 
1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs 
1/4 cup grated Parmesan cheese 
1/2 teaspoon dried Italian seasoning 
Olive oil cooking spray 

Preheat oven to 450 degrees F. To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well. Set aside.

Rinse the fish with cool water and pat it dry with paper towels. Set aside.

Place the egg substitute in a shallow dish. Place the cereal crumbs, Parmesan cheese, and Italian seasoning in another shallow dish and stir to mix well.

Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well.

Coat a medium-sized baking sheet with the cooking spray and arrange the fish fillets on the sheet. Spray the tops lightly with the cooking spray and bake for 12 to 15 mins, until the outside is crisp and golden and the fish flakes easily with a fork.

Serve hot, accompanied by the sauce. 

4 servings

Nutritional Info Per Serving (1/4 of recipe): Cals: 194, Carb 9 g, Chol: 65 mg, Fat: 3 g, Sat Fat: 1.2 g, Fiber: 0.4 g, Protein: 31 g, Sod: 457 mg, Calcium: 106 mg 

Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch


SAVORY FRESH PEACH SALAD

~Submitted by Jean, Syracuse, NY

This quick-fix savory salad highlights the amazing versatility of peaches.

1 cup plain nonfat yogurt
2 tsp. fresh lemon juice
2 tsp. honey
1 tsp. Dijon mustard
2 large fresh peaches, peeled and chopped
1 celery stalk, chopped
2 tsp. sesame seeds
1 Tbsp. minced fresh parsley
1 Tbsp. minced fresh cilantro
2 Tbsp. minced onions
4 dried apricots, minced

In a small bowl or measuring cup, combine the yogurt, lemon juice, honey and mustard. In a large mixing bowl, toss together the peaches, celery, sesame seeds, parsley, cilantro, onions and apricots. Add the yogurt mixture and toss again. Chill for at least 3 hours before serving.

Makes 4 Servings.

Per Serving: 95 Cal; 1g Fat; 18g Carb; 5g Protein; 0 Cholesterol; 61mg Sodium. Exchanges: 1/2 Milk; 1/2 Fruit.

WINTER VEGETABLE SOUP

~Submitted by Jean, Syracuse, NY

1/2 cup sliced green onions
1 Tbs vegetable oil
1 (14 1/2 oz) can chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1 14oz can sliced tomatoes
1/4 tsp dried thyme
1 cup broccoli florets
1/4 tsp salt, optional
1/8 tsp pepper

In a medium saucepan, saut?© the onions in oil until tender. Add the next four ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 7 minutes or until vegetables are tender. 

Makes 2 servings. 

(I also throw in left over chicken or beef mixed veggies can be added.)


BAKED MEATLOAF FOR ONE

~Submitted by Jean, Syracuse, NY

2/3 cup hamburger
2 Tablespoons bread crumbs
2 teaspoons dry onion soup mix
1 egg
1/8 teaspoon sage
dash of pepper
2 teaspoons catsup for topping (optional)

Combine ingredients, except for catsup. Place in greased mini casserole. Bake at 350 degrees for 30 minutes or until meat is no longer pink.

Serves 1


ORIENTAL CHICKEN SALAD

~Submitted by Jean, Syracuse, NY

This is a recipe for one, but it is a fairly large salad. 

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
1 cup vegetable oil (for frying)
1/4 cup chopped romaine lettuce
1/4 cup red cabbage
1/4 cup green cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

DIRECTIONS:
Preheat oil in deep fryer or deep pan over medium heat (aproximately 350 degrees). Blend together all ingredients for dressing in a small bowl with an electric mixer, then refrigerate. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. 

Yield: Single generous meal serving