Good morning to everyone and welcome to your Wednesday edition of A to Z Recipes newsletter. Linda in Michigan is normally here for you but she is taking it easy right now. She got her computer back from the doc but ended up in the hospital herself. No, she did not have a virus like her computer. She went in for testing and to get some blood work done. She is back home, safe and sound, but must start taking some extra time out for rest. So, whenever she can get an issue out, you will find her here. Otherwise... you're stuck with me. I know you join me in wishing her improved health. She is such a doll and we will miss her here on Wednesdays, but she sends her love to you all.

As you know, I have cut back on the frequency at which A to Z Recipes newsletter is posted. While this has had an adverse affect on the votes (we've dropped in the ratings at the Cumuli Ezine Finder site) and the number of recipes being submitted (fewer folks are sending in even fewer recipes), it is not all bad. You see, this has been very good for me, as it has given me time for my family. And I am cooking more, actually sitting down for meals with my kids, and so much more. I have rediscovered some joys that we take for granted. I plan to start reading again (I have books on loan that must be returned!!!), and I have begun listening to music again. Speaking of which, in the shopping section I share a link to my newest favorite group called Il Divo. Their music and voices are divine, friends. If you click on the Amazon link, you can actually sample one or all of the selections in their newest CD named Ancora (which I bought for myself with Christmas gift money... yes!!!). While it would be grand if you decided to purchase the CD from my link, no matter... just get it somewhere. They are four remarkable entertainers from different countries, and not too shabby for the eyes to behold either! My children and I have thoroughly enjoyed listening to the CD as we go about our normal routine. What a treat.

OK, enough of the idle chatter and on to the recipes. You will find so many keepers in today's issue. Of course, we aim to make you laugh and think, too. Enjoy and have a wonderful day.

"What produce item was also used as the original pacifier for babies? Boy, you would be surprised with this one. Before the potato came along, this vegetable was the "potato" of Europe. It still would be if the spud had stayed away. People loved this vegetable. They even made pie from it. And when babies cried, they could snap off the end and let baby suck on it. It was soft and sweet. You'll never look at this vegetable the same again. The first pacifier was...the Parsnip!"

Mean Mothers

Shared by my friend Jimmy

Someday when my children are old enough to
understand the logic that motivates a parent, I will
tell them, as my Mean Mom told me: I loved you
enough . . . to ask where you were going, with whom,
and what time you would be home.

I loved you enough to be silent and let you
discover that your new best friend was a creep.

I loved you enough to stand over you for two hours
while you cleaned your room, a job that should have taken 15
minutes.

I loved you enough to let you see anger,
disappointment, and tears in my eyes. Children must
learn that their parents aren't perfect.

I loved you enough to let you assume the
responsibility for your actions even when the
penalties were so harsh they almost broke my heart.

But most of all, I loved you enough . . . to say
NO when I knew you would hate me for it.

Those were the most difficult battles of all. I'm
glad I w-o-n them, because in the end you w-o-n, too.
And someday when your children are old enough to
understand the logic that motivates parents, you will tell them.

Was your Mom mean? I know mine was. We had the
meanest mother in the whole world! While other kids
ate candy for breakfast, we had to have cereal, eggs, and toast.

When others had a Pepsi and a Twinkie for lunch, we had to eat
sandwiches.

And you can guess our mother fixed us a dinner that was
different from what other kids had, too.

Mother insisted on knowing where we were at all
times. You'd think we were convicts in a prison. She
had to know who our friends were, and what we were
doing with them. She insisted that if we said we
would be gone for an hour, we would be gone for an hour or less.

We were ashamed to admit it, but she had the nerve
to break the Child Labor Laws by making us work. We
had to wash the dishes, make the beds, learn to
cook, vacuum the floor, do laundry, empty the trash
and all sorts of cruel jobs. I think she would lie
awake at night thinking of more things for us to do.

She always insisted on us telling the truth, the
whole truth, and nothing but the truth. By the time
we were teenagers, she could read our minds and had
eyes in the back of her head. Then, life was really tough!

Mother wouldn't let our friends just honk the horn
when they drove up. They had to come up to the door
so she could meet them. While everyone else could
date when they were 12 or 13, we had to wait until we were 16.

Because of our mother we missed out on lots of
things other kids experienced. None of us have ever
been caught shoplifting, vandalizing other's
property or ever arrested for any crime. It was all her fault.

Now that we have left home, we are all educated,
honest adults. We are doing our best to be mean
parents just like Mom was.

I think that is what's wrong with the world today.
It just doesn't have enough mean moms!

PASS THIS ON TO ALL THE MEAN MOTHERS YOU KNOW.
(And Their Kids!!!)

Food Aesthetics

Food is more than fuel, and eating should be a pleasure, appealing to all the senses. This article considers some basic principles.

Sight
The appearance of food can be a major contribution to enjoyment. Arrange the food on the serving with the same care you would use in creating a work of art, balancing colors and forms in a harmonious arrangement. To show off the food and put everyone at ease about cleanliness, use bright white (not yellowish) lighting with pure white dishes and clear glasses. Obviously, this does not apply for a romantic meal for two, where flickering candlelight, soft music and a steady, loving gaze across the table are more important than the food.

Taste
The tongue recognizes five basic flavors: salt, sweet, umami*, bitter and sour. One of the keys to a successful meal is to balance these, both within individual dishes and across different courses. For example, it is usual to finish a formal meal with a sweet dessert, which in some way marks the psychological end of the event.

Smell
The most important sense in preparing and cooking food is the sense of smell. It adds subtlety to the experience, which the tongue itself cannot recognize. The smell of food being prepared is one of the greatest stimulators of appetite. Anyone who has ever given up meat will know how the smell of bacon cooking is an exquisite torture.

Sound
Think about the acoustic environment. Many meals in big restaurants are ruined because it's just too noisy. A shared meal should encourage conversation, and too much background noise can ruin that. Rule of thumb: the more people at the meal, the louder the background noise can be. If you're going to have background music, match the mood to the food. A classic bouillabaisse, for example, is likely to taste better to a soundtrack of Georges Brassens.

Touch
Eating with your fingers is sensuous and s-exy. If you've ever seen the film Tom Jones you'll know that playing with your food is an easy way to signify your c-arnal intentions. Chicken legs or wings, small pastries, and many other foods give you the justification to lick your lips and fingers in a quite unambiguous way.

Temperature
The temperature at which a food is served can affect the way it is experienced. Generally, sweet foods can be served cold (like ice cream), while for more subtle and aromatic foods a warmer temperature releases more of the flavor.

Source: Excerpted from Wikibooks, the open-content textbooks collection

*Note from Maggie: Umami (pronounced YOU-MAH??™-ME) is the Japanese word applied to the savory or brothy taste prevalent in many Japanese dishes. It is associated with glutamate (an amino acid) and is present in MSG, monosodium glutamate.

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 !

Oops!

Shared by Jean, Syracuse, NY

Two elderly women were eating breakfast in a restaurant one morning. Ethel noticed something funny about Mabel's ear and she said, '"Mabel, did you know you've got a suppository in your left ear?"

Mabel answered, "I have a suppository?" She pulled it out and stared at it. Then she said, "Ethel, I'm glad you saw this thing. Now I think I know where my hearing aid is." 



The Elderly

Shared by Pam. OH

1... An elderly gentleman had serious hearing problems for a number of years. He went to the doctor and the doctor was able to have him fitted for a set of hearing aids that allowed the gentleman to hear 100%. The elderly gentleman went back in a month to the doctor and the doctor said, "Your hearing is perfect. Your family must be really pleased that you can hear again." The gentleman replied, "Oh, I haven't told my family yet. I just sit around and listen to the conversations. I've changed my will three times!" 

2...Two elderly gentlemen from a retirement center were sitting on a bench under a tree when one turns to the other and says . . . "Slim, I'm 83 years old now and I'm just full of aches and pains. I know you're about my age. How do you feel?" Slim says, "I feel just like a newborn baby." "Really!? Like a newborn baby!?" "Yep. No hair, no teeth, and I think I just wet my pants. 

3... An elderly couple had dinner at another couple's house, and after eating, the wives left the table and went into the kitchen. The two gentlemen were talking, and one said, "Last night we went out to a new restaurant and it was really great. I would recommend it very highly." The other man said, "What is the name of the restaurant?" The first man thought and thought and finally said, "What is the name of that flower you give to someone you love? You know... the one that's red and has thorns." "Do you mean a rose?" "Yes, that's the one," replied the man. He then turned towards the kitchen and yelled, "Rose, what's the name of that restaurant we went to last night?" 

4... Hospital regulations require a wheelchair for patients being discharged. However, while working as a student nurse, I found one elderly gentleman already dressed and sitting on the bed with a suitcase at his feet who insisted he didn't need my help to leave the hospital. After a chat about rules being rules, he reluctantly let me wheel him to the elevator. On the way down I asked him if his wife was meeting him. "I don't know," he said. "She's still upstairs in the bathroom changing out of her hospital gown."

MIXED NUT BARS

~Submitted by Shirley, WA State

There was an ingredient missing from this recipe posted 2-19-2006, so I am posting the corrected version for you here. ~Maggie

I play cards with my sister and some other ladies and these were a big hit today.

1 1/2 c. all purpose flour
1 1/2 c. brown sugar
1/4 tsp. salt
1/2 c. plus 2 tbs. cold butter, divided
1 can (11 1/2 oz) mix nuts or use straight peanuts
1 c. butterscotch bits
1/2 c. light corn syrup (Karo)

In a bowl, combine the flour, sugar and salt. Cut in 1/2 c. butter until like corn bread crumbs. Press in greased, 9X13X2 pan. Bake at 350F. for 10 minutes.

Remove from oven and sprinkle on nuts. Melt the butterscotch chips with the corn syrup and the remaining 2 tbs. butter. Mix well and then pour over nuts. Bake 10 minutes more.

Cool and cut in 1 1/2 inch squares.


FOCACCIA

~Submitted by Tena, MO

5 cups bread flour
2 teaspoons salt
2 teaspoons yeast
6 tablespoons olive oil
2 cups water at room temperature
1/4 to 1/2 cup Herb Oil

Herb Oil (makes enough for 2 recipes)
1 cups olive oil
1/2 cup chopped fresh herbs such as basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory and sage in any combination (can substitute 2 T dried herbs)
1 teaspoon kosher salt
1/4 teaspoons coarsely ground black pepper
2 cloves garlic, pressed
Can also add 1/4 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon fennel seeds, 1/4 teaspoon onion powder or 1 teaspoon dried minced onions.

Combine flour, salt and yeast. Add the oil and water and mix on low speed. Switch to the dough hook and mix on medium speed for 5-7 minutes until dough is smooth and sticky. Let rest 5 minutes on floured surface. Stretch, shape and fold dough into rectangle. Mist with oil and cover with plastic wrap. Let rest for 30 minutes. Stretch and fold again, mist with spray oil and cover. After 30 minutes, repeat this one more time. Let rise for 1 hour.

Prepare 12x17 sheet pan with parchment paper and drizzle 1/4 cup olive oil over paper. Transfer dough to pan, maintaining rectangular shape. Spoon half of the herb oil over the dough. Dimple the dough with your fingertips and spread it to fill the pan. Loosely cover with plastic wrap and refrigerate overnight, up to 3 days. Remove pan 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. Add any other desired toppings. Proof for 3 hours or until the dough doubles in size.

Preheat oven to 500F, insert pan and lower to 450F. Bake for 10 minutes, rotate and bake for another 5-10 minutes. Cool 20 minutes before serving.

Source: Bread Baker's Apprentice


STEAK STEW

~Submitted by Treva, Eastern TN

1 (16 oz) can sliced carrots
1 (16 oz) can wax beans
1 (16 oz) can stewed tomatoes
1 (10 & 3/4 oz) can cream potato soup
1 (10 & 3/4 oz) can golden mushroom soup
2 lbs steak
salt
pepper
red cayenne pepper

Mix all can goods in double boiler. Add salt and peppers to taste. Fry steak in frying pan till tender in butter. Keep double boiler over heat for 1 hour or more. Make sure the stew is warm before you add the steak. Cut steak in small pieces and put them in double boiler. Then cook for another hour or so.


CREAMY CHICKEN-PASTA SOUP

~Submitted by Jean, Syracuse, NY

3 tablespoons butter 
4 ounces button mushrooms, sliced 
1 cup sliced celery 
1 cup shredded carrots (about 2 medium) 
1 medium onion, chopped 
3 tablespoons all purpose flour 
6 cups chicken stock or canned low-salt chicken broth 
1 1/2 cups half and half 
2 tablespoons chopped fresh parsley 
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces 
1 cup penne pasta 
1/4 pound sugar snap peas, halved diagonally 
3 tablespoons fresh lemon juice 

Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. 

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. 


BLUEBERRY TORTE

~Submitted by Treva, Eastern TN

Crust:
15 graham crackers, crushed
1/4 cup. melted butter
1/2 cup. powdered sugar

Mix together and pat into a greased 8X8" pan.

Filling: 
1 (8-oz) pkg cream cheese
1/2 cup. sugar
2 eggs

Beat well and pour over the crust. Bake at 350 degrees for 30 minutes or until filling is set. Let cool then pour a can of blueberry pie filling over the top.


CHOCOLATE HAZELNUT MINI CAKES

~Submitted by Robyn, Auckland, New Zealand

1 x 200g block dark chocolate, chopped
150g butter, chopped
?? cup cocoa powder
1/3 cup hot water
1 ?? cups caster sugar
1 ?? cups hazelnut meal
4 eggs, separated
extra 50g dark chocolate, melted
2 x 150g punnets (small basket) raspberries
icing-sugar mixture and fresh mint to decorate 

Grease a 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper. 

Place chocolate and butter in a small heatproof bowl. Place over a pan of simmering water; stir until smooth. 

Transfer to a large bowl. Blend cocoa with hot water in a small jug; stir into chocolate until smooth.

Add sugar, hazelnut meal and egg-yolks; stir until combined. 

Beat egg whites in a small bowl until soft peaks form; fold into chocolate mixture, in two batches. Spoon mixture into prepared pan. 

Cook in a slow oven, 150??C, for about 40 minutes, or until firm. Stand cake for 15 minutes before turning out onto a wire rack to cool. 

Using a 5cm round cutter, cut out rounds from cake. Top each cake round with extra melted chocolate, then raspberries. 

To serve, dust cakes with sifted icing sugar mixture and decorate with fresh mint. 

Makes 24.

Source: The ???Australian Woman??™s Day??™ magazine


BAKED ONION DIP

~Submitted by Treva, Eastern TN

1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded Swiss cheese
Minced fresh parsley, optional
Assorted crackers

In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish. Bake, uncovered, at 325* for 40 minutes.

Sprinkle with parsley if desired. Serve with crackers. 

Yield: 2 cups.


T.G.I. FRIDAY'S JACK DANIEL'S MARINADE

~Submitted by Judy, MI

1/4 cup Jack Daniel's whiskey (note: the alcohol evaporates when cooked)
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 tsp. salt
Dash of Worcestershire sauce
Pepper to taste

Combine all ingredients. Blend well. Use to marinade shrimp or scallops for one hour, or beef, chicken, or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled.

Makes about 1-1/4 cups.

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DATE-WALNUT TURNOVERS 

~Submitted by Treva, Eastern TN

These tasty turnovers could be a special treat for morning coffee.

Preparation 25 min. 
Baking 12 min. 

Ingredients:

1 cup chopped walnuts 
1 (8-ounce) package (1 & 1/2 cups) chopped dates 
1/4 cup LAND O LAKES?® Butter, softened* 
2 tablespoons all-purpose flour 
2 tablespoons sugar 
1 teaspoon ground cardamom 
1 (17.3-ounce) package frozen puff pastry sheets, thawed 
Ice cream or LAND O LAKES?„? Heavy Whipping Cream, whipped, if desired 

Instructions:

Heat oven to 400?°F. Place walnuts and dates in food processor bowl fitted with metal blade. Cover; process until finely chopped (1 minute). Add butter, flour, sugar and cardamom; process until well mixed (30 seconds to 1 minute).

Roll out each sheet of puff pastry on lightly floured surface into 10 1/2-inch square. Cut each into nine (3 1/2-inch) squares. Divide date mixture evenly among squares. (If necessary, brush edges lightly with water before sealing.) Starting with one corner, fold each square diagonally in half to form triangle. Seal edges together with fork. 

Place turnovers onto ungreased large baking sheets. Bake for 12 to 15 minutes or until turnovers are lightly browned. 

To serve, top with ice cream or whipped cream, if desired. 

*Substitute LAND O LAKES?® Soft Baking Butter with Canola Oil right from the refrigerator. 

TIP: Freeze baked turnovers. To reheat, thaw turnovers. Heat oven to 350?°F. Bake for 10 to 15 minutes or until heated through. 

Yield: 18 turnovers 

Nutrition Facts (1 turnover), Calories: 260, Fat: 17 g, Cholesterol: 5 mg, Sodium: 95 mg, Carbohydrates: 25 g, Dietary Fiber: 2 g, Protein: 4 g 


CUCUMBER SHELL SALAD

~Submitted by Luanne, FL

Here is salad recipe that has turned out well.

8 oz shell pasta, cooked
8 oz frozen peas (thawed)
1 cup diced cucumber
1/2 cup diced red onion
1/2 cup Ranch dressing

Toss all ingredients to coat, cover and chill well.

If you use fat free Ranch dressing, 3/4 of a cup is a good diabetic exchange for 2 starches.


GREEN CHILE CASSEROLE

~Submitted by Treva, Eastern TN

1 pound ground beef, browned and drained
1/2 pound Colby cheese, shredded
1/2 pound brick cheese, shredded
1 large onion, minced
2 cans green chiles, chopped
1 can cream of mushroom soup
1 can milk
1 package corn tortillas (12)

Mix milk and soup. Layer spoonful of mixture on bottom of 13 x 9 pan, then tortillas, then layer some beef, onions, chiles, and a little of both cheeses.

Continue layering. Top with leftover cheeses and soup.

Bake 40-60 minutes at 350F until cheeses are all melted.


SOLE WITH TARTAR SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

1 lb Sole Fillets, cut to serve 
1/2 tsp slat 
1 ds pepper 1 tbsp lemon juice 
1 tsp onion, finely chopped 

Tartar Sauce: 
1 cup mayonnaise or salad dressing 
2 tbsp dill pickle, finely chopped 
1 tbsp fresh parsley, snipped 
2 tsp Pimento, chopped 
1 tsp onion, grated

Heat the oven to 400 degrees F.

Prepare the Tartar Sauce.

Mix all of the ingredients for Tartar Sauce together and refrigerate.

Arrange the sole fillets in an ungreased baking dish, 8 X 8 X 2-inches and sprinkle with the salt and pepper. Mix the butter, lemon juice, and onion together and drizzle over the fish. Bake, uncovered, for 25 to 30 minutes or until the fish flakes easily with a fork. Serve with Tartar Sauce.

Serves 4


GOLDEN SHRIMP CASSEROLE

~Submitted by Treva, Eastern TN

5 slices bread, cut into 1/2-inch cubes 
1/4 cup butter 
1/2 cup sliced mushrooms 
2 cups shrimp, peeled, cooked and deveined 
2 cups shredded American cheese 
3 eggs, beaten 
2 cups milk
Salt and pepper, to taste
Dash paprika, optional

In a skillet over medium low heat, melt butter; brown bread cubes. Remove from skillet and set aside. Saut?© mushrooms in butter for about 7 to 10 minutes.

In a buttered 1 & 1/2-quart casserole dish, alternate layers of bread cubes, mushrooms, shrimp, and cheese. Combine eggs, milk, and seasonings; pour over layers.

Place casserole dish in a pan of hot water and bake at 350 degrees F for about 1 hour and 15 minutes, or until set.

Serves 4


MOCK GARLIC MASHED POTATOES

~Submitted by Barbara, Chula Vista, CA

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/4 teaspoon minced fresh garlic
1/2 teaspoon chicken base OR bouillon
1/8 teaspoon freshly ground black pepper
1/8 teaspoon chopped fresh OR dried chives, for garnish
3 tablespoon unsalted butter

Bring a large pot of water to a boil over high heat.

Clean and cut the cauliflower into small pieces. Cook in the boiling water for about 6 minutes, until well done.

Drain well. Do not let cool. Pat the cooked cauliflower very dry between several layer of paper towels (otherwise your "potatoes" will fall apart).

In a bowl with an immersion blender, or in a food processor, pulse the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives and serve hot with pats of butter.

NOTE: Try adding a little roasted garlic or chopped fresh rosemary for a whole new taste.

Source: Advertisement for THE GOOD COOK book club.


CALYPSO BARS

~Submitted by Treva, Eastern TN

2 & 1/2 squares unsweetened chocolate
2/3 cup hot water
1 & 1/2 cup granulated sugar
1 & 1/2 cup (1 pkg.) chopped dates
1 cup butter or margarine
1 tsp. vanilla
1 & 3/4 cup brown sugar, packed
1 & 1/2 cup sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup chopped nuts
1 & 1/2 cup quick cooking oats

Melt chocolate in hot water over low heat. Add granulated sugar; stir until dissolved. Add dates. Cook over low heat 5 minutes. Blend in 1/4 cup butter. Add vanilla. Cool. Cream 3/4 cup butter and brown sugar until fluffy. Sift together flour, salt and soda. Add to creamed mixture; blend well. Add nuts and oats. Mix until crumbly. Press 1/2 onto bottom of greased 13 x 9 x 2 inch pan. Add date mixture. Top with remainder of nut mixture. Bake at 350 degrees for 30 minutes. Serve warm or cool.

Makes 30 squares.

ARTICHOKE DIP

~Submitted by Angelique, TX

Prep Time: 15 Minutes

Ingredients 
9-ounce package frozen no-salt-added artichoke hearts, thawed, drained 
4 ounces fat-free or low-fat cream cheese, room temperature 
1/2 cup plain nonfat or low-fat yogurt 
1/4 cup thinly sliced green onions (green part only) 
1-1/2 teaspoons cream sherry 
1 teaspoon salt-free Italian herb seasoning 
1/8 teaspoon salt 

Directions 
Blot artichokes dry on paper towels. Chop into small pieces.

In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.

Cover and refrigerate for at least 1 hour to allow flavors to blend. Stir before serving. 

Servings: 14; 2 tablespoons per serving

Calories: 20
Protein: 2 g
Sodium: 79 mg
Carbohydrates: 3 g
Exchanges: 1/2 Low-Fat meat

Source: The New American Heart Association Cookbook


PASTA DELIGHT

~Submitted by Jean, Syracuse, NY

Ingredients:
8 ounces angel hair pasta
1/4 cup olive oil
2 garlic cloves
1 inch ginger root??”peeled and finely chopped
1 red bell pepper
4 ounces snow peas
4 green onions
6 ounces cooked shrimp (peeled)
3 sprigs cilantro (finely chopped)
1/4 teaspoon lemon powder
4 ounces bean sprouts
1 teaspoon ketchup
1 teaspoon Chinese chili sauce

In a large saucepan of boiling water cook noodles according to package. Drain and toss with 1 tablespoon of oil. Heat wok and add remainder of oil. Add garlic and ginger. Stir fry for 1 minute. Add bell pepper, snow peas. Stir fry 1 minute.

Add green onions, cilantro, shrimp, lemon powder and bean sprouts. Stir in ketchup, chili sauce and ?? cup of water. Bring to boil. Add noodles. Stir fry until covered in sauce. Serve hot.

Makes 4 servings.

Nutritional Analysis:
Calories ??“ 385
Total fat ??“ 14.5 g.
Saturated fat ??“ 1.3 g.
Sodium ??“ 150 mg.
Cholesterol ??“ 83 mg.

HOMEMADE CREAM SOUP

~Submitted by Joan, Savona, B.C.

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Variations will serve two.

Ingredients:

2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup instant chicken (or Vegetable if you prefer) Bouillon
2 Tbsp Dried onion flakes
1 tsp Basil leaves
1 tsp Thyme leaves
1/2 tsp Pepper

Directions:

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. 

Variations: 
Mushroom Soup: Add 1/2 cup finely chopped mushrooms 

Celery Soup: Add 1/2 cup minced celery 

Potato Soup: Add 1 cup diced potatoes, cooked 

Chicken Soup: Add 1/2 cup diced chicken, cooked 

Vegetable Soup: Add 3/4 cup mixed vegetables, cooked 

Broccoli Soup: Add 1 cup chopped broccoli, cooked 

Asparagus Soup: Add 1 cup chopped asparagus, cooked

AVOCADO-GLAZED CHICKEN BREAST

~Submitted by Jean, Syracuse, NY

1/4 cup all-purpose flour
Vegetable oil 
1/4 teaspoon salt 
1 teaspoon tarragon 
1 teaspoon pepper 
1 teaspoon basil 
1 large whole chicken breast, boned, halved (skin on) 
2/3 cup white wine 
1 tablespoon sweet butter 
1 egg, beaten 
1 small ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.

Heat a thin layer of oil in skillet. Saut?© chicken skin side down until golden. Turn and saut?© other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.

Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.

Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.

Serv 83532/120072_AppleEnvelope.jpg //www.a2zrecipes.net/AppleEnvelope.jpg" alt="Apple Envelope">
APPLE ENVELOPE

~Submitted by Treva, Eastern TN

If you're in a rush, opt to use a frozen puff or phyllo pastry. The flavorings are all very basic. If you like, you can add 1/2 teaspoon each of ground nutmeg and ginger; replace the allspice with 1 teaspoon cinnamon; or add grated orange or lemon zest. 

3 medium baking apples, tart or sweet 
1/4 cup raisins
2 Tbsp. honey
1 tsp ground allspice
Pastry for a single 9-inch piecrust
Milk
Sugar 

Preheat oven to 400?°F. Grease a large baking sheet. 

Peel, core, and cut the apples into 1/4-inch slices. In a medium-sized bowl, combine the apples with the raisins, honey, and allspice. 

Roll out the pastry to a circle approximately 10 inches in diameter. Spoon the apple mixture over half the dough, leaving a 1-inch border. Fold the other half over the apples, moisten the edges with milk, and seal. Crimp the edges with the tines or the handle of a fork. Place on the baking sheet, brush with milk, and sprinkle with sugar. Bake for 45 minutes.

Makes 2 servings.

TANTALIZINGLY TANGY MEATLOAF

Prep Time: 15 Minutes
Cook Time: 30 Minutes 
Ready In: 45 Minutes
Yields: 8 servings 

INGREDIENTS:
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste 
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves 

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.

3. Bake in preheated oven for 30 to 50 minutes.

4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Source: My Allrecipes "Tried & True Favorites" cookbook


CHEESE POTATOES

I got this from a lady named Kristina when I participated in an e-mail recipe swap.

2 Bags of Southern style diced potatoes
6 oz bacon bits 
1/4 cup minced garlic
12 oz sour cream
1 can cream of mushroom soup
24 oz shredded sharp cheddar cheese
3/4 cup of butter (divided use)
3 cups of cornflakes

Melt 1/2 cup of butter & add to thawed potatoes.

Mix mushroom soup, sour cream, bacon bits, minced garlic, and shredded cheese together.

Place potatoes in pan.

Melt 1/4 cup of butter and mix with cornflakes, sprinkle over top of potatoes.

Bake at 350 for 50 minutes.


SPAGHETTI WITH BACON AND PEAS

You can't eat like this every day, but this is a great once-in-a-while treat for the family.

4 slices bacon
1 medium onion, finely chopped
1 pound thin spaghetti or vermicelli
1 package (10 ounces) frozen peas
1 container (15 ounces) part-skim ricotta cheese
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

1. In large saucepot, prepare pasta in boiling salted water as label directs.

2. Meanwhile, in 12-inch skillet, cook bacon over medium heat until browned. Transfer to paper towels. Pour off all but 1 tablespoon bacon fat from skillet. Add onion and cook until tender and golden, 8 to 10 minutes.

3. During last 2 minutes of pasta cooking time, add frozen peas. When pasta is cooked to desired doneness, remove 1 cup pasta cooking water. Drain pasta and peas. Return to saucepot and toss with ricotta, Romano, salt, pepper, and reserved pasta cooking water. Crumble in bacon and toss again.

Each serving: About 745 calories, 37 g protein, 103 g carbohydrate, 20 g total fat (10 g saturated), 54 mg cholesterol, 880 mg sodium.