Good morning to everyone and welcome to your Sunday edition of A to Z Recipes.

We've been busy here in Texas. My kids have had many school-related functions to attend. Angela is trying a new aspect of theater by directing her first play. She is very excited, even though she discovered she must learn everyone's lines, lol. Trey is doing really well in school and is making new friends. What a wonderful thing to see with his special needs.

Besides work, I have been busy planning a special get-away in celebration of Angela's 17th birthday. I will take her and 3 of her "bestest" friends to the Kemah Boardwalk next weekend. We will have a blast! Their dad will come to our house to spend the weekend with Trey so they can do the "guy" thing while we are away. Looks like we'll have cool temperatures and maybe some rain, but when you are with someone you love, the weather is not an obstacle.

You'll notice advertising in A to Z Recipes issues. There are two very special ones I would like for you to consider as they are owned and operated by members of our very own a2z family. Eric (a fellow Texan) owns Zilch (delicious sugar-free Margarita mixers!). Lucy (OH) owns Ohio Honey (I love honey, so do my kids!). We should take care of family. I hope you will visit their sites and, if you choose, support their businesses. If you own a business and would like to be considered for this free advertising, please contact me using this email link.

Another reminder...please try to share some recipes in our Monthly Theme called Lighten Up! I am hoping for some exciting recipes to share with you in the theme issue that will be posted February 5th. Since eating more healthy is something many of us are trying to do, now is a great time to add to your recipe collection. Visit the Monthly Theme section for details and the special link for emailing your recipes to me for posting. Thanks.

Oh, before I forget... I would like to congratulate Kieto, the publisher of a recipe newsletter and web site for whipping the pants off of A to Z Recipes in the voting. Kieto seems like a wonderful guy, and works very hard at what he does so well. Rather than be sad that this publication has lagged in the votes, I am truly happy for someone who deserves the recognition. I know doing a newsletter is hard work and if I were to choose someone to top our votes, it would be him.

Today's issue is filled with recipes and goodies to make you laugh and think. I appreciate the help from all who participated. We'll see you here Wednesday when Linda will tease your taste buds and tickle your funny bone. Have a wonderful day.

I wonder if the cabbage knows, he is less lovely than the Rose; Or does he squat in smug content, a source of noble nourishment.

Ten Commandments for Getting Along With People

Shared by Angelique, TX

Relationships are truly the spice of life. When we get to the end of our life who wants to be the richest man in the cemetery? Not me, but I do want to be rich in loving relationships. I have no idea who the author is but I just read the following commandments for getting along with people.

1. Speak to people. There is nothing as nice as a cheerful word of greeting.
2. Smile at people. It takes seventy-two muscles to frown and only fourteen to smile.
3. Call people by name. The sweetest music to anyone's ears is the sound of his or her name.
4. Be friendly and helpful. If you would have friends, be friendly.
5. Be cordial. Speak and act as if everything you do is a genuine pleasure [make sure that it is].
6. Be genuinely interested in people. You can find something interesting about every person.
7. Be generous with praise ... and cautious with criticism.
8. Be considerate of the feelings of others. It will be appreciated.
9. Be thoughtful of the opinion of others. There are three sides to a conversation/argument: yours, the other person's, and the right one!
10. Be alert to give service. What you do for others is important.

Keep This on the Fridge

Shared by Carol, Upstate NY

-Did You Know That? Drinking two glasses of Gatorade can relieve headache pain almost immediately -- without the unpleasant side effects caused by traditional "pain relievers."
-Did you know that Colgate toothpaste makes an excellent salve for burns.
-Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints. They'll clear up your stuffed nose.
-Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil, for instant relief for aching muscles.
-Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria.
-Cure urinary tract infections with Alka-Seltzer . Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly -- even though the product was never been advertised for this use. (Note: Alka-Seltzer Plus Cold Medicine is not the same..and contains aspirin, which can cause stomach bleeding if you have ulcers.)
-Honey remedy for skin blemishes... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.
-Listerine therapy for toenail fungus... Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.
-Easy eyeglass protection... To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.
-Coca-Cola cure for rust... Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.
-Cleaning liquid that doubles as bug killer... If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly.
-Smart splinter remover...just pour a drop of Elmer's Glue-All over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.
-Hunt's tomato paste boil cure....cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.
-Balm for broken blisters...To disinfect a broken blister, dab on a few drops of Listerine ... a powerful antiseptic.
-Heinz vinegar to heal bruises... Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process.
-Kills fleas instantly. Dawn dish washing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Goodbye fleas.
-Rainy day cure for dog odor... Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh.
-Eliminate ear mites... All it takes is a few drops of Wesson corn oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.
-Quaker Oats for fast pain relief....It's not for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

If you send this to 10 people and only one of them doesn't know about this, then it was worth it.

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 !

Rodeo Exhibit

A man took his wife to the rodeo and one of the first exhibits they stopped at covered breeding bulls.

They went up to the first pen and there was a sign attached that said,

"This bull mated 50 times last year."

The wife playfully nudged her husband in the ribs and said, "He mated 50 times last year."

They walked to the second pen which had a sign attached that said,

"This bull mated 120 times last year."

The wife gave her husband a healthy jab and said, "That's More than twice a week! You could learn a lot from him."

They walked to the third pen and it had a sign attached that said, in capital letters,

"This bull mated 365 times last year."

The wife, so excited that her elbow nearly broke her husband's ribs, said "That's once a day. You could REALLY learn something from this one."

The husband looked at her and said, "Go up and ask him if it was with the same cow."

NOTE: The husband's condition has been upgraded from critical to stable and he should eventually make a full recovery.



Sound Advice

Never read the fine print. There ain't no way you're going to like it.

If you let a smile be your umbrella, then most likely your butt will get soaking wet.

The only two things we do with greater frequency in middle age are urinate and attend funerals.

The trouble with bucket seats is that not everybody has the same size bucket.

To err is human, to forgive - highly unlikely.

Do you realize that in about 40 years, we'll have millions of old ladies running around with tattoos?

Money can't buy happiness -- but somehow it's more comfortable to cry in a Porsche than a Kia.

Drinking makes some husbands see double and feel single.

After a certain age, if you don't wake up aching somewhere, you may be dead.



Neologisms

Shared by Pam, OH

The Washington Post's Style Invitational once again asked readers to take any word from the dictionary, alter it by adding, subtracting, or changing one letter, and supply a new definition. Here are this year's winners: 

1. Intaxication: Euphoria at getting a tax refund, which lasts until you realize it was your money to start with. 

2. Reintarnation: Coming back to life as a hillbilly. 

3. Bozone (n.): The substance surrounding stupid people that stops bright ideas from penetrating. The bozone layer, unfortunately, shows little sign of breaking down in the near future. 

4. Cashtration (n.): The act of buying a house, which renders the subject financially impotent for an indefinite period. 

5. Giraffiti: Vandalism spray painted very, very high. 

6. Sarchasm: The gulf between the author of sarcastic wit and the person who doesn't get it. 

7. Inoculatte: To take coffee intravenously when you are running late. 

8. Hipatitis: Terminal coolness. 

9. Osteopornosis: A degenerate disease. (This one got extra credit.) 

10. Karmageddon: It's like, when everybody is sending off all these really bad vibes, right? And then, like, the Earth explodes and it's like, a serious bummer. 

11. Decafalon (n.): The grueling event of getting through the day consuming only things that are good for you. 

12. Glibido: All talk and no action. 

13. Dopeler effect: The tendency of stupid ideas to seem smarter when they come at you rapidly. 

14. Arachnoleptic fit (n.): The frantic dance performed just after you've accidentally walked through a spider web. 

15. Beelzebug (n.): Satan in the form of a mosquito that gets into your bedroom at three in the morning and cannot be cast out. 

16. Caterpallor (n.): The color you turn after finding half a grub in the fruit you're eating. 

And the pick of the literature: 

17. Ignoranus: A person who's both stupid and an *sshole.

MOCHA RICOTTA CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

2 cups vanilla wafer crumbs
3 tablespoons unsweetened cocoa powder
1 tablespoons instant coffee powder
4 tablespoons butter

1 quart part-skim Ricotta cheese
4 eggs
?? cup sugar
?? cup flour
1/3 cup boiling water
1 teaspoon instant coffee powder
1 tablespoon unsweetened cocoa powder
2 tablespoons coffee flavored liqueur
1 teaspoon vanilla extract

Combine wafer crumbs, cocoa, coffee and butter. Stir until blended and moistened. Press into bottom and two-thirds up the sides of a well-buttered 9-inch springform pan. Chill.

In mixer bowl beet Ricotta cheese until smooth. Beat in eggs, sugar and flour. Stir coffee powder and cocoa into boiling water until dissolved. Stir coffee mixture into Ricotta mixture; add liqueur and vanilla.

Pour into prepared pan. Bake in 350?°F oven 1 hour until set. Cool to room temperature. Chill thoroughly before slicing into wedges.

Makes 12 servings.



STRAWBERRY DESSERT

~Submitted by Treva, Eastern TN

Box of vanilla wafers, crushed 
1-1/2 cups chopped nuts 
3 tablespoons sugar 
1 stick butter, melted 
8 ounces cream cheese, room temperature 
1 can sweetened condensed milk 
?? cup lemon juice 
2 quarts strawberries, cleaned and sliced 
2 3-ounce packages strawberry gelatin 
1 8-ounce container whipped topping

Mix together vanilla wafers, nuts, sugar and butter. Reserve ?? cup of mixture and press the rest of the mixture into a 13 by 9 baking dish that has been sprayed with non-stick cooking spray. Bake for 5 minutes at 400 degrees. Allow to cool thoroughly.

Beat cream cheese with a mixer. Add sweetened condensed milk and lemon juice and beat until creamy. Pour on top of cooled crust.

Mix together thoroughly strawberries and gelatin. Spread on top of cream cheese mixture. Spread on top of that whipped topping and sprinkle on top of that reserved crust mixture. Keep refrigerated until time to serve.



BLENDER BROCCOLI SOUP

~Submitted by Angelique, TX

1/2 c Water
2 ts Instant beef bouillon granules
10 oz Broccoli, frozen, chopped
1 c Milk
1 c Light cream
1/4 ts Onion salt
1/2 ts Onion salt
1 ds Pepper
1 ds Ground nutmeg

In saucepan heat water and bouillon granules to boiling; add broccoli. Cover and simmer mixture for 3 minutes. Do not drain.

In blender container or food processor combine half the broccoli mixture and half the milk. Cover and blend till broccoli is very fine. Add half the cream, the onion salt, pepper, and nutmeg, Cover and chill.

Stir before serving. If desired garnish with sour cream and snipped chives.

Makes 6 to 8 servings.

Source: Just Vegetable Recipes



LAYERED CRAB SALAD

~Submitted by Treva, Eastern TN

4 cups torn lettuce
2 cups (1/2 lb.) fresh pea pods, cut into 1-inch pieces
1 & 1/2 cup chopped red peppers
2 cups chopped cucumber
1 & 1/2 cup crabmeat or 1 pkg. (8 oz.) imitation crabmeat
1 cup mayonnaise
1 tbsp. sugar
1 tsp. dried dill weed or 1 tbsp.
chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs

In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. 

Yield: 6 servings



CRANBERRY BRISKET

~Submitted by Beverley, Canada

(Note from Maggie: I got this from Beverley when she participated in an e-mail recipe swap with me.)

This tangy, sweet brisket recipe makes a wonderful main dish, or a fabulous appetizer when paired with crackers or bread rounds. Can also be prepared in a slow cooker. Enjoy! (Have also used dried cranberries and dried cherries.)

INGREDIENTS:
1 (3 pound) beef brisket 
1 cup Catalina salad dressing 
1 (1 ounce) envelope dry onion soup mix 
1 (12 ounce) package fresh cranberries 

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.

In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.

Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked.



CHUCKWAGON CARROTS

~Submitted by Treva, Eastern TN

3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar 
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper

In 2 quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes. 

Serves 4.



STARBUCKS ORANGE OATMEAL FLAT SCONES

~Submitted by Judy, MI

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze:
milk, sugar, orange zest

Line a large baking sheet with parchment paper (double two sheets if you have them ??” one inside the other). Preheat oven to 425 F.

In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.

Bake until nicely browned ??” about 14 minutes.



MINT CHOCOLATE WAFFLE SUNDAES

~Submitted by Treva, Eastern TN

1 box chocolate cake mix 
1 tsp. mint extract 
1/3 to 1/2 cup water 
2 pints mint chocolate chip ice cream 
16 oz. hot fudge sauce or chocolate syrup 
2 cups heavy cream, whipped

Step 1 
Prepare the cake mix according to package directions. Add the mint extract plus 1/3 to 1/2 cup water more than instructed, making a thick, flowing batter. 

Step 2 
Heat the waffle iron and spray the grids lightly with nonstick vegetable spray. Use a 1/4 cup measure to pour a puddle of batter in the center of each grid. Cook the waffles until they have stopped steaming and are firm enough to remove from the waffle iron. Cool the waffles on a wire rack. 

Step 3 
Place one waffle on a rimmed plate. Top with a scoop of ice cream, drizzle with hot fudge sauce or chocolate syrup and a dollop of whipped cream. Repeat with remaining waffles.

Makes 8 servings.



MYSTERY CHICKEN (1957)

~Submitted by Luanne, FL

Make a white sauce using 4 Tbs of butter, 4 Tbs of flour and 2 cups of milk. Add 2 tsp of chicken bouillon to sauce, then add 2/3 cup of mayonnaise, 1/2 cup of sliced almonds, 1 can of Chinese noodles, 1 tsp black pepper, 1/4 cup diced pimentos, 2 cups of cooked white meat chicken, diced. Mix well and pour in a greased mold or flat baking dish. Bake at 350* for 50 minutes. Serve with a mushroom sauce or 1 can of cream of mushroom soup thinned with 1/4 cup of water or milk.



PLUM AND ONION GLAZED PORK FILLET WITH SNOW PEAS

~Submitted by Robyn, Auckland, New Zealand

Serves 4

1 tablespoon vegetable oil
1 medium brown onion, sliced
450g pork fillet, trimmed and sliced
1 teaspoon grated ginger
1 garlic clove, crushed
?? cup chicken stock
1/3 cup plum jam
1 tablespoon soy sauce
?? teaspoon five-spice powder
200g snow peas, trimmed and halved
steamed rice to serve 

Heat the oil in a wok or large frying pan over high heat.

Place the onion in the pan and cook for 2 minutes.

Add the pork and cook in batches for 3 minutes.

Remove the onion and pork and set aside.

Add the ginger, garlic, stock, jam, soy sauce and five-spice to the pan and cook, stirring, for 1-2 minutes or until the jam is melted.

Return the pork and onion to the pan, add the snow peas and cook for 1 minute or until the snow peas are tender.

Serve with the rice.



SCALLOPED POTATOES WITH SWEET MARJORAM AND PARMESAN CHEESE

~Submitted by Treva, Eastern TN

1/2 c. parmesan cheese, freshly grated
1 tbsp. dried whole marjoram
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground nutmeg
1/4 tsp. coarsely ground pepper
4 lg. baking potatoes, peeled and thinly sliced (about 3 lbs.)
2 tbsp. parmesan cheese, freshly grated
2 c. whipping cream
1/2 c. water
Fresh parsley sprigs, for garnish

Combine first six ingredients in a small bowl. Set aside. Layer 1/3 potatoes in a lightly greased 12" x 8" x 2" baking dish. Sprinkle half of seasoning mixture over potatoes. Repeat layers with potatoes and seasonings, ending with potatoes. Sprinkle with remaining parmesan cheese. Combine whipping cream and water; pour over potatoes. Cover with foil and bake at 350 degrees for 1 1/2 hours. Uncover and bake 30 minutes longer. Let stand 10 minutes before serving.



REAL HONEST SOUTHERN FRIED CHICKEN

~Submitted by Tena, MO

Secret Marinade
1 gallon plus 2 cups cold water
6 tablespoons chicken base
2 tablespoons salt
2 teaspoons fine ground black pepper
1 teaspoon cayenne
1 tablespoon liquid hickory smoke

Fried Chicken
6 pounds chicken (2 3-pounders)
1 gallon Secret Marinade
5 cups flour
5 tablespoons Famous Dave's Steak seasoning
1 tablespoon black pepper
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon cayenne
8 cups cold water
Peanut oil
1/2 cup butter

Secret Marinade
Prepare 2 days before frying chicken. Bring 2 cups of water to a boil. Add chicken base and dry ingredients. Mix well and remove from heat. Add hickory smoke and immediately add to 1 gallon water. Let marinade stand overnight before using.

Fried Chicken
The night before serving, cut chicken up; rinse. Pour the marinade over the chicken in a large bowl, turning to coat. Marinate, covered, in the refrigerator for 8
hours--no more, no less; drain. Rinse the chicken and refrigerate until ready to fry. Mix flour, steak seasoning, black pepper, salt, paprika and cayenne in a bowl. Add chicken to flour mixture. Knock the chicken together to shake off the excess flour. Dunk in the cold water and shake. Return chicken to flour mixture. This begins a series of lifting the chicken out of the flour mixture and letting it fall back. Do this about 5 times, tapping chicken pieces together several times to knock off the excess flour. Add enough peanut oil to a heavy skillet to measure 3/4 inch. Add the butter. Heat the mixture to 350F. Fry chicken in the oil for 15 minutes or until golden brown, turning the chicken frequently. Pay close attention to the temperature of the oil as the addition of the cold chicken will cool the oil. Adjust the temperature as needed.

Makes 4 servings.

Source: Famous Dave's Backroads & Sidestreets



CHICKEN BLT SANDWICHES

~Submitted by Treva, Eastern TN

2 teaspoons vegetable oil 
4 boneless skinless chicken breast halves 
1/4 cup tomato bacon salad dressing or thousand island dressing 
4 whole-wheat buns 
8 slices tomatoes 
4 slices cooked bacon 
lettuce 

Heat oil in 10-inch skillet over med-high heat. Cook chicken in oil 15 to 20 min, turning once, until juice is pink when centers of the thickest pieces are cut. 

Spread dressing on cut sides of buns. Layer dressing on cut sides of buns. Layer chicken, tomato, bacon and lettuce on bottoms of buns. Top with tops of buns. (The buns are really good if toasted or grilled.)

To Grill: Brush chicken with oil. Cover and grill chicken 4 to 6 inches from med coals 15 to 20 min, turning once, until juice is no longer pink when centers of the thickest pieces are cut.

FROZEN BANANA CREAM PIE

~Submitted by Treva, Eastern TN

2 cups chocolate wafer cookie crumbs
5 ripe bananas
1 tablespoon vanilla extract or dark rum
1 teaspoon fresh lemon juice
2 to 3 tablespoons sugar
1 pint vanilla frozen yogurt or low-fat ice cream, slightly softened
1/2 cup heavy cream
1 teaspoon confectioners' sugar 

1. Line an 8 or 9-inch pie pan with 1 3/4 cups of the cookie crumbs. Place the pan in the freezer and reserve the remaining crumbs for decorating.

2. Puree the bananas, vanilla or rum and lemon juice in a food processor. Add the sugar to taste. (This will depend on how ripe the bananas are.) 

3. In a large bowl, mix the banana mixture with about 1/2 cup of the frozen yogurt or ice cream until it is thoroughly combined. Fold in the rest of the frozen yogurt or ice cream quickly. Spread this on top of the cookie crumbs in the pie pan and freeze for at least 2 hours.

4. When ready to serve, remove the pie from the freezer and set aside. (The pie needs to soften a bit before slicing it. If the pie has been in the freezer overnight, leave it at room temperature for about 5 minutes before serving.)

5. Whip the cream and confectioners' sugar to soft peaks. Decorate the top of the pie with the whipped cream, topped with the remaining cookie crumbs. Cut into wedges and serve.

Nutrition Facts
Serves 8
Serving Size 1 piece 
Amount Per Serving 
Calories 226 
Total Fat 8 g 
Saturated Fat 3 g 
Protein 3 g 
Total Carbohydrate 37 g 
Dietary Fiber 2 g 
Sodium 28 mg 
Percent Calories from Fat 30% 
Percent Calories from Protein 5% 
Percent Calories from Carbohydrate 64%



BOSTON BAKED BEANS, SLOW-COOKER STYLE

~Submitted by Treva, Eastern TN

* 1 pound dry small white beans 
* Water 
* 1 medium onion, chopped 
* 4 slices bacon (about 3 ounces), chopped 
* 1/4 cup light (mild) molasses 
* 1/4 cup packed dark brown sugar 
* 2 teaspoons dry mustard 
* 1/4 teaspoon coarsely ground black pepper 
* 1/8 teaspoon ground cloves 
* 1-1/2 teaspoons salt 
Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-quart sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

In 4 1/2- to 5 1/2-quart slow-cooker pot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.

Cover slow-cooker with lid and cook beans on low setting as manufacturer directs, about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.

Makes about 7 cups or 10 accompaniment servings.
Each serving: About 285 calories, 12 gm protein, 39 gm carbohydrate, 9 gm total fat (3 gm saturated), 7 gm fiber, 10 mg cholesterol, 475 mg sodium. 



HOME-BAKED BREAD STICKS

~Submitted by Larry Holmes, Ontario, Canada

1 pound frozen bread dough, thawed
1 egg white, lightly beaten

For savory toppings:
2 tablespoons of any of the following:
poppy seeds, sesame seeds, caraway seeds,
Italian herbs, Cajun spice, Parmesan cheese,
coarse salt, garlic powder, wheat germ

chunky salsa

For sweet toppings:
2 tablespoons of any of the following:
cinnamon sugar, chocolate sprinkles
or colored sugar

Spray 2 nonstick baking sheets with vegetable cooking spray. Set aside.

Cut dough into 24 equal pieces. On a lightly floured surface, roll each piece of dough into a 12-inch rope.*# Place 1 inch apart on prepared baking sheets.

Cover baking sheets with kitchen towels and let rise in a warm place for 20 minutes.

Preheat oven to 350?°F. Brush dough lightly with egg white. Sprinkle with desired toppings. 

Bake until golden, about 15 minutes. Place baking sheets on a wire rack and cool for 10 minutes. Transfer bread sticks to rack and cool completely. For savory 
bread sticks, serve with salsa.

*For easier handling, allow frozen dough to thaw to room temperature ??“ it will be more pliable. Roll dough with floured hands to form ropes.
#For spiral sticks, roll 12-inch ropes lightly in flour. Wrap around oiled wooden chopsticks. Let rise and bake as directed. Cool on chopsticks; remove gently.

Variations: Try combinations of toppings. For example, combine 1 tablespoon of Parmesan cheese, 2 teaspoons of mixed Italian herbs and 1 teaspoon of garlic 
powder. Sprinkle mixture over dough and bake as directed.

Makes 24 bread sticks.

Per stick: Calories 62; Carbohydrates 11 g; Protein 2 g; Sodium 94 mg; Fat 1 g; Cholesterol 1 mg

CRUSTLESS CHEESY QUICHE

~Submitted by Jean, Syracuse, NY

Prep Time: 10 min
Total Time: 55 min
Makes: 6 servings

2 cups cholesterol-free egg product 
4 frozen BOCA Meatless Breakfast Links, cut into 1/2-inch-thick slices 
6 fresh asparagus spears, trimmed, cut into 1/2-inch lengths 
1/2 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese 
1/4 cup finely chopped onion 
1 Tbsp. GREY POUPON Dijon Mustard 

PREHEAT oven to 350?°F. Spray 9-inch pie plate with cooking spray. 

MIX all ingredients until well blended; pour into prepared pie plate. 

BAKE 40 to 45 minutes or until center is puffy and top is golden brown. 

Nutrition (per serving)
Calories 150 Total fat 6g Saturated fat 2g Cholesterol 10mg Sodium 460mg Carbohydrate 5g Dietary fiber 1g Sugars 3g Protein 18g Vitamin A 10%DV Vitamin C 0%DV Calcium 20%DV Iron 15%DV



CHICKEN AND ASPARAGUS STIR-FRY

~Submitted by Jean, Syracuse, NY

1 cup uncooked rice
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut
into 1/2-inch-wide strips
2 medium red bell peppers, cut into thin strips
1/2 pound fresh asparagus,* cut diagonally into 
1-inch pieces
1/2 cup bottled stir-fry sauce 
Cook rice according to package directions. Keep hot. 

Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is no longer pink in center. 

Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice. Stir in sauce. Serve immediately with rice. 

*For stir-frying, select thin stalks of asparagus and cut them on the diagonal--they will cook more quickly. 

Prep and Cook Time 18 minutes 

Nutrients per Serving:
Calories 416
% calories from fat 22%
Total Fat 11 g
Sat. Fat 2 g
Protein 31 g
Carbohydrates 48 g
Cholesterol 69 mg
Sodium 1128 mg
Dietary Fiber 2 g 

Dietary exchanges:
2-1/2 Starch
3 Meat
2 Vegetable 

Makes 4 servings



STEAK WITH SUN-DRIED TOMATO-GARLIC SAUCE

~Submitted by Jean, Syracuse, NY

Phase 1, 2, and 3

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

4 beef tenderloin steaks, 1 inch thick (4 oz. each) 
1/4 tsp. salt 
1/8 tsp. pepper 
1/4 cup chopped sun-dried tomatoes (not oil-packed) 
1 Tbsp. vegetable oil 
3 cloves garlic, minced 
1/2 cup ready-to-serve beef broth 
1/4 cup A.1. CARBWELL Steak Sauce 

HEAT large nonstick skillet on medium heat. Add steaks; cook 10 to 13 minutes for medium-rare to medium doneness, turning occasionally. Season with salt and pepper. Remove steaks from skillet; cover to keep warm.

ADD tomatoes, oil and garlic to skillet; cook 1 minute. Stir in beef broth. Increase heat to medium-high; cook and stir 5 minutes or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.

SERVE sauce over steaks. 

Nutrition (per serving)
Calories 180 Total fat 10g Saturated fat 3g Cholesterol 55mg Sodium 580mg Carbohydrate 3g Dietary fiber 0g Sugars 2g Protein 19g Vitamin A 0%DV Vitamin C 4%DV Calcium 0%DV Iron 15%DV

MICRO POTATO BAKE

~Submitted by Heidi, Australia

Serves 2

2 Medium Potatoes
2 Tablespoons Light Sour Cream 
1 ?? Cups Skim Milk
1 Packet French Onion Soup Mix (dry)
2 Rashers Bacon ??“ finely chopped

Dice potatoes into small pieces and place in the bottom of your micro proof baking dish. Sprinkle with chopped bacon.

Mix together soup mix, sour cream and milk until well combined. Pour over potatoes and stir through.

Cover with lid, and microwave on high for approx. 12 -15 minutes (I do mine in 5 minute lots to stir and check doneness). Let sit for a 2 minutes to thicken, then serve.

* I have also used sweet potato and added onions for a heartier dish. Depending on your taste, you may prefer to use only ?? envelope of soup mix if its too strong.



TRIFLE FOR TWO

~Submitted by Jean, Syracuse, NY

This delightful dessert combines chocolate chips, cubed pound cake and a rich cappuccino-flavored topping for winning results in minutes.

1 package (3 ounces) cream cheese, softened 
4 teaspoons instant cappuccino powder or other flavored sweetened instant coffee powder 
2 teaspoons sugar 
1 cup whipped topping 
2 slices pound cake or cake of your choice, cut into cubes 
1/4 cup semisweet chocolate chips 
Additional whipped topping and chocolate chips, optional

In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired.

Yield: 2 servings.



FRENCH GREEN BEANS

~Submitted by Jean, Syracuse, NY

Frozen green beans get tasty herb flavor from rosemary and basil while toasted almonds add crunch.

1 package (9 ounces) frozen French-style green beans 
1 jar (4-1/2 ounces) sliced mushrooms, drained 
3 tablespoons butter or margarine, melted 
1/4 teaspoon dried rosemary, crushed 
1/4 teaspoon dried basil 
Toasted slivered almonds

Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds.

Yield: 2 servings.



HAMBURGER CASSEROLE FOR ONE

~Submitted by Jean, Syracuse, NY

1/4 cup dry macaroni
1/2 cup hamburger
2 Tablespoons chopped onion
1/4 teaspoon seasoned salt
1/8 teaspoon Italian seasoning
dash of garlic salt, dash of pepper
2 Tablespoons salsa
2 Tablespoons sour cream
1/4 cup shredded Mozzarella cheese

In a small pan, bring 1 cup of water to a boil. Add macaroni, reduce heat and cook 10 minutes, stirring frequently. Drain in colander and set aside. While macaroni is cooking, brown hamburger with onion and seasonings; drain. Remove from heat; stir in salsa, sour cream and macaroni. Place in greased mini casserole. Top with cheese. Bake 20 minutes at 350 degrees.

Serves 1

CHICKEN GOOD ENOUGH FOR COMPANY

Serves 4

I found a recipe on the internet a few years ago and changed it up to suit my family's tastes. This is definitely good enough for company!

2 tablespoons unsalted butter 
8 ounces mushrooms, sliced
2 cups chicken broth 
4 skinless chicken breast halves (bone-in)
1 (10 ounce) can artichoke hearts, drained and sliced 
1/2 cup unsalted butter 
1/2 cup all-purpose flour 
1 1/2 cups half-and-half cream 
1 cup grated Parmesan cheese 
1 teaspoon dried rosemary 
1/2 teaspoon salt 
1/4 teaspoon pepper 

Preheat the oven to 325 degrees F (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Saut?© mushrooms in butter until tender. Remove from the skillet, and set aside.

Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.

Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place saut?©ed mushrooms on the top.

Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.



COBBLE HOUSE PECAN COOKIES

Yield: 4 dozen cookies

This recipe is over 50 years old.

1 package pecan halves (6 ounces) 
2-1/2 cups all-purpose flour 
1 cup butter, at room temperature 
3/4 cup light brown sugar, packed 
1 teaspoon vanilla 
1/2 teaspoon baking powder
Finely chop 1/2 cup pecans and set aside. Reserve remaining pecan halves for garnish. In a large bowl, mix chopped pecans, flour, and remaining ingredients until well blended and dough holds together. 

Preheat oven to 350 degrees F. Between two sheets of waxed paper, roll half the dough 1/2 inch thick. With a 2-inch cookie cutter (any shape), cut dough into cookies. Gently move cookies to ungreased cookie sheet. Top with reserved pecan halves (one per cookie). Bake for 10 minutes, until lightly browned.



FAMILY ENCHILADA CASSEROLE

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce 
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.

In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375?° for 35 to 40 minutes. Let stand for 10 minutes before serving. 

Great topped with sour cream and chopped jalapeno peppers.



EASY PORK CHOP-POTATO BAKE

6 pork chops, 3/4 to 1-inch thick
vegetable oil
seasoned salt
1 can (10 3/4 ounces) condensed cream of mushroom or cream or celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon ground black pepper
1 teaspoon dried parsley flakes
1 bag, (24 ounces) frozen hash brown potatoes, Southern style, shredded, or O'Brien
1 cup shredded Cheddar cheese
1 can (2.8 ounces) French fried onion rings

Heat a small amount of oil in a large skillet; brown chops on both sides. Sprinkle pork chops with the seasoned salt and set aside. In a large bowl, combine soup, milk, sour cream, pepper, parsley, and 1/2 teaspoon of seasoned salt. Stir in thawed potatoes, 1/2 cup of the shredded cheese, and 1/2 can of the French fried onions. Spoon mixture into a lightly greased 13x9x2-inch baking dish. Arrange pork chops on the potatoes. Cover with foil and bake at 350?° for 1 1/2 hours. Top with remaining shredded cheese and French fried onions and bake for 5 to 10 minutes longer.

Serves 6. 

Source: About.com