Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. I think you'll be pleased you dropped in because we have some great recipes and something to make you think and laugh. I say that pretty often but feel it is the very basis for a good publication. I strive to give it to you in each issue.

Recipes are helpful to many cooks. Like some of you, I look at a recipe with anticipation that it will provide me with a different way to prepare good food for my family. More often than not, I will look at it, take what I like, change what I don't, and go from there. Yes, there are some recipes that seem to be perfect so I will follow them to the letter. However, when cooking for the family on a daily basis, I normally prepare recipes that I have customized (and memorized). Sometimes I look through my spices and what is in the refrigerator and come up with a feast. Usually it is because of something I saw in a recipe before and the thought hits me to try it. Regardless, many of the ideas come from what is posted here... from readers who participate in the sharing. I hope you will become one of those readers. I post recipes in direct proportion to the number each reader submits. It takes no more than a cursory glance to see who sends in the most recipes, or most often. If its been a while since you've sent in a recipe to share, now is a great time to submit. I thank you in advance!

We have received some yummy submissions for our current theme of Cheese, Please! There is still some time before the deadline but while you are perusing your own recipes for daily issues, how about sending in some for the Theme Issue while you're at it? Just about everybody loves cheese and there are some terrific recipes where cheese is the key player. My teens will eat cheese on cheese, they love it so much! Look for the email links found in the Monthly Theme, Recipe Submissions section.

As I mentioned, there is a lot for you to enjoy in this issue. In the Ramblings you will find a piece that I read to my daughter, Angela. I cried as I did. It is a thought-provoking item, especially if you have children. I thank God every day that my children are safe and happy in their lives. Yes, we have our trials, but all in all we have been blessed. Reminds me of my favorite saying: Angela keeps me on my toes, Trey keeps me on my knees (in prayer), lol. Make sure you read it, ok?

I hope you have a great day. I will see you here again on Sunday, God willing.

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.

Midnight Phone Call

Shared by my pal Pat in Nebraska

We all know what it's like to get that phone call in the middle of the night. This night's call was no different. Jerking up to the ringing summons, I focused on the red illuminated numbers of my clock. Midnight. Panicky thoughts filled my sleep-dazed mind as I grabbed the receiver. 

"Hello?"

My heart pounded; I gripped the phone tighter and eyed my husband, who was now turning to face my side of the bed. "Mama?" I could hardly hear the whisper over the static. But my thoughts immediately went to my daughter. When the desperate sound of a young crying voice became clearer on the line, I grabbed for my husband and squeezed his wrist.

"Mama, I know it's late, but don't...don't say anything, until I finish. And before you ask, yes! I've been drinking. I nearly ran off the road a few miles back and..." I drew in a sharp shallow breath, released my husband and pressed my hand against my forehead. Sleep still fogged my mind and I attempted to fight back the panic. Something wasn't right. "And I got so scared. All I could think about was how it would hurt you if a policeman came to your door and said I'd been killed. I want...to come home. I know running away was wrong. I know you've been worried sick. I should have called you days ago, but I was afraid...afraid..."

Sobs of deep-felt emotion flowed from the receiver and poured into my heart. Immediately I pictured my daughter's face in my mind and my fogged senses seemed to clear. "I think--"

"No! Please let me finish! Please!" she pleaded, not so much in anger but in desperation. I paused and tried to think of what to say. Before I could go on, she continued, "I'm pregnant, Mama. I know I shouldn't be drinking now...especially now, but I'm scared, Mama. So scared!"

The voice broke again and I bit into my lip, feeling my own eyes fill with moisture. I looked at my husband who sat silently mouthing, "Who is it?" I shook my head and when I didn't answer, he jumped up and left the room, returning seconds later with the portable phone held to his ear.

She must have heard the click in the line because she continued, "Are you still there? Please don't hang up on me! I need you. I feel so alone."

I clutched the phone and stared at my husband, seeking guidance. "I'm here, I wouldn't hang up," I said.

"I know I should have told you, Mama. But when we talk, you just keep telling me what I should do. You read all those pamphlets on how to talk about sex and all, but all you do is talk! You don't listen to me. You never let me tell you how I feel. It is as if my feelings aren't important. Because you're my mother, you think you have all the answers. But sometimes I don't need answers. I just want someone to listen".

I swallowed the lump in my throat and stared at the how-to-talk-to-your-kids pamphlets scattered on my night stand. "I'm listening," I whispered.

"You know, back there on the road, after I got the car under control, I started thinking about the baby and taking care of it. Then I saw this phone booth and it was as if I could hear you preaching about people shouldn't drink and drive. So I called a taxi. I want to come home."

"That's good, Honey," I said as relief filled my chest. My husband came closer, sat down beside me and laced his fingers through mine. I knew from his touch that he thought I was doing and saying the right thing.

"But you know, I think I can drive now."

"No!" I snapped. My muscles stiffened, and I tightened the clasp on my husband's hand. "Please, wait for the taxi. Don't hang up on me until the taxi gets there."

"I just want to come home, Mama."

"I know. But do this for your mama. Wait for the taxi, please."

I listened to the silence in fear. When I didn't hear her answer, I bit into my lip and closed my eyes. Somehow I had to stop her from driving.

"There's the taxi, now."

Only when I heard someone in the background asking about a Yellow Cab did I feel my tension easing.

"I'm coming home, Mama." There was a click and the phone went silent.

Moving from the bed with tears forming in my eyes, I walked out into the hall and went to stand in my sixteen-year-old daughter's room. The dark silence hung thick. My husband came from behind, wrapped his arms around me and rested his chin on the top of my head. I wiped the tears from my cheeks. "We have to learn to listen," I said. He pulled me around to face him. "We'll learn. You'll see." Then he took me into his arms and I buried my head in his shoulder. I let him hold me for several moments, and then I pulled back and stared back at the bed. He studied me for a second, and then asked, "Do you think she'll ever know she dialed the wrong number?" I looked at our sleeping daughter, then back at him. "Maybe it wasn't such a wrong number."

"Mom, Dad, what are you doing?" The muffled young voice came from under the covers. I walked over to my daughter, who now sat up staring into the darkness.

"We're practicing," I answered.

"Practicing what?" she mumbled and laid back on the mattress, her eyes already closed in slumber.

SMART COOKING

Shared by Treva, Eastern, TN

Sometimes a recipe can do double duty. The next time you make Spaghetti and Meatballs--set some of the Meat Balls aside, along with some sauce; label and designate packages for Meat Ball Sandwiches

To keep meatballs from sticking together when frozen--freeze individually on cookie sheets. Once frozen, pop as many as you need into a bag, label, and return to freezer.

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 !

My Yearly Physical

Shared by Pam, OH

I went to the doctor for my yearly physical. The nurse starts with certain basics.

How much do you weigh?" she asks.

"125," I say.

The nurse puts me on the scale. It turns out my weight is 150.

The nurse asks, "Your height?"

"5 foot 8," I say.

The nurse checks and sees that I only measure 5' 5". She then takes my blood pressure and tells me it is very high.

"Of course it's high!" I scream, "When I came in here I was tall and slender! Now I'm short and fat!"

They put me on Prozac.



Zen Sarcasm

Shared by Jessica, Corfu, Greece

1. Do not walk behind me, for I may not lead. Do not walk ahead of me, for I may not follow. Do not walk beside me either. Just pretty much leave me the hell alone.

2. The journey of a thousand miles begins with a broken fan belt and leaky tire.

3. It's always darkest before dawn. So if you're going to steal your neighbor's newspaper, that's the time to do it.

4. Don't be irreplaceable. If you can't be replaced, you can't be promoted.

5. Always remember that you're unique. Just like everyone else.

6. Never test the depth of the water with both feet.

7. If you think nobody cares if you're alive, try missing a couple of car payments.

8. Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.

9. If at first you don't succeed, skydiving is not for you.

10. Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat and drink beer all day.

11. If you lend someone $20 and never see that person again, it was probably worth it.

12. If you tell the truth, you don't have to remember anything.

13. Some days you're the bug; some days you're the windshield.

14. Everyone seems normal until you get to know them.

15. The quickest way to double your money is to fold it in half and put it back in your pocket.

16. A closed mouth gathers no foot.

17. Duct tape is like 'The Force'. It has a light side and a dark side, and it holds the universe together.

18. There are two theories to arguing with women. Neither one works.

19. Generally speaking, you aren't learning much when your lips are moving.

20. Experience is something you don't get until just after you need it.

21. Never miss a good chance to shut up.

22. Never, under any circumstances, take a sleeping pill and a laxative on the same night.



Show and Tell

Shared by Don G., GA

A kindergarten teacher gave her class a "show and tell" assignment. Each student was instructed to bring in an object to share with the class that represented their religion.

The first student got up in front of the class and said, "My name is Benjamin and I am Jewish and this is a Star of David."

The second student got up in front of the class and said, "My name is Mary. I'm a Catholic and this is a Rosary."

The third student got in up front of the class and said, "My name is Tommy. I am Baptist, and this is a casserole."

NO-COOK CHEESE PIE

~Submitted by Angelique, TX

1 pkg. already pie crust
1 lb. bag strawberries, sliced
2 ripe bananas, sliced (dip in lemon juice to prevent browning)
1 bag blueberries
1/2 c. lemon juice
1 1/2 tsp. vanilla extract
1 can condensed milk
1 8-oz.container cream cheese
Graham cracker crust or pastry shell
1 jar red glaze or light corn syrup

Have cheese soft at room temperature. Beat cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pie crust.

Arrange strawberry slices on top of pie in a circle, overlapping each slice. Next make a circle of blueberries and a circle of banana slices (overlap). Brush red glaze over all fruit. Refrigerate



SMOKY BEEF CHOWDER

~Submitted by Ann, Montreal, Quebec, Canada

1 stalk celery, finely chopped
1 medium onion, finely chopped
2 tbsp. butter or margarine
3 tbsp. flour
salt to taste
1/4 tsp. dried basil
1 3 oz. package thinly sliced smoked beef, chopped up
3 cups milk
3/4 cup shredded American cheese
1 tbsp. chopped parsley

In a medium saucepan, cook chopped celery and onion in butter until the onion is tender.

Blend in flour, salt and basil. Stir in smoked beef. Add milk all at once. Cook, stirring, until thick and bubbly. Stir in the shredded cheese until melted. Stir in parsley and heat through.

Makes about 4 servings.



APPLE CHICKEN SALAD

~Submitted by Treva, Eastern TN

Here is a nutritious, frugal salad. To make it even easier (but less frugal), you can used canned chicken.

2 Cups cubed cooked chicken
1/2 Cup chopped celery
1/2 Cup chopped walnuts
1 Sweet Apple (like Red Delicious) Chopped
1/2 Cup Swiss of Cheddar cheese, cubed
3/4 Cup mayonnaise

Mix first 5 ingredients. Add enough mayonnaise to moisten. Chill. To make it more filling, serve it over a starch, like rice or chow mein noodles. For less calories, use shredded lettuce.



TERIYAKI SEAFOOD STUFFED MUSHROOMS

~Submitted by Barbara, Chula Vista, CA

48 (1 1/2 to 2 inch) fresh whole mushrooms, washed
2 garlic cloves, minced
2 1/4 cups water
1 (10 ounce) bottle teriyaki sauce
1/3 cup chopped imitation crabmeat (surimi)
1/3 cup chopped water chestnuts
1 tablespoon chopped fresh chives

Remove stems from mushrooms, discard or reserve for a future use.

In a Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to boil over medium high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.

Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.

Meanwhile in a medium bowl, combine imitation crabmeat and water chestnuts; mix well.

Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

Yield: 48 appetizers.

NOTE: Recipe can be cut in half and you make 24 appetizers.

This is for those on a low carb diet.



GRILLED BALSAMIC MAPLE VEGETABLES

~Submitted by Larry Holmes, Ontario, Canada

1 pound thick asparagus spears
2 zucchini
1 each sweet rd and yellow peppers
1 large red onion
1 bunch carrots (about 8 ounces), peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/2 teaspoon each salt and pepper
1/2 cup balsamic vinegar
1/4 cup maple syrup

Snap off woody ends of asparagus. Cut zucchini lengthwise into thirds. Seed and core red and yellow peppers; cut each into 8 wedges. Set onion on root end; cut into 8 wedges, leaving end intact. Place asparagus, zucchini, red and yellow peppers, onion and carrots in bowl; toss with oil, thyme, salt and pepper.

Place vegetables on greased grill over medium high heat. Close lid and cook 3 minutes for asparagus, 6 minutes for zucchini, pepper and onion; and 7 minutes for carrots, rotating one quarter turn halfway through to make crosshatched grill marks. Turn over; repeat rotating and cooking until tender-crisp.

Meanwhile, in small saucepan, bring vinegar and maple syrup to boil; boil until thickened, about 2 minutes. Brush one-quarter of glaze over vegetables; turn over and brush again. Transfer to serving platter; brush with remaining glaze. 

Makes 8 servings.



WARM CARAMEL BANANAS

~Submitted by Treva, Eastern TN

A friend sent me this and is sounds sooooo good! I think she meant to ruin my diet. LOL It didn't work; but, I am saving this for the future.

2 Tbsp. butter or margarine
1/3 cup firmly packed brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1 square semi-sweet baking chocolate, melted
1/2 cup thawed Cool Whip

Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute. Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce. Spoon bananas into 4 dessert dishes; top with remaining sauce from skillet. Drizzle chocolate on top of bananas. Top with whipped topping.



PARCHESI

~Submitted by Luanne, FL

This is my version of a casserole we have fixed since Hector was a pup. My grandchildren request it now !!!

1 1/2 lbs of hamburger
1 medium onion, diced
1 small green pepper, diced
1 clove of garlic, diced
salt and pepper

Brown all in skillet.

Cook macaroni from a box of macaroni and cheese. When cooked al-dente, drain (do not rinse ) and put in pan with the meat. Add 1/2 cup chopped green olives, 1 cup of cubed cheese, the cheese mix from the box and 2 cans of tomato soup. Mix well and bake in casserole for 45 minutes at 350*

Note: I usually add a dash of oregano to this. Do not add any water to the soup.

You may lay cheese on top or sprinkle with parmesan before baking.



PINEAPPLE BARS

~Submitted by Treva, Eastern TN

20 oz crushed pineapple
2 cup chopped dates
3 cup oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
3/4 tsp salt
1 & 1/4 cup orange juice
1/4 cup oil

Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts, and salt. Stir in juice and oil. Press half of the oat mixture in a greased 9 x 13-inch pan. Spread the pineapple mixture on top, then sprinkle on the rest of the oat mixture. Press down lightly. Bake at 350 degrees F for 30 minutes or until lightly browned. Cool. Cut into squares. 

Makes 32.



AUSTRALIAN 'BISCUITS'

~Submitted by Tena, MO

1 cup butter
1 cup brown sugar
2 egg yolks
2 tablespoons light cream
2 teaspoons soda
2 teaspoons vinegar
3 1/2 cups sifted flour
1 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
1 1/4 cups raisins, coarsely chopped

Cream butter and sugar until fluffy. Beat in egg yolks, cream, soda and vinegar. Add flour, nutmeg, cinnamon and salt. Add raisins. Put dough in plastic bag and chill for several hours to harden. Roll out to 1/8" thick and cut with 2" cookie cutter. Bake at 350F for about 10 minutes. While cookies are warm, sprinkle with sugar.

Makes about 50.

Source: Gourmet Feb 1964



QUICK & EASY CHEESE OR CHICKEN ENCHILADAS

~Submitted by Angelique, TX

1 large can Enchilada sauce
1 Pkg corn or small flour tortillas
Chicken breast, cut in small pieces
Jack cheese, grated
Cheddar cheese, grated

Spray a 9" x 13" baking dish with Pam. Place small amount of sauce in pan. Heat corn tortillas in microwave to soften. Fill tortillas with chicken, cheese or both. Fold over and place in pan, seam side down. Cover with remaining sauce and sprinkle with cheese(s). Bake for 45 minutes at 350F.

Serves 6

Source: Chef2Chef




CHILI-RONI BAKE

~Submitted by Treva, Eastern TN

This casual casserole is a cross between chili and spaghetti.

1 pound extra lean ground beef
1 large (1 cup) onion, chopped
1 tablespoon chili powder
1 teaspoon salt
3 cups tomato vegetable juice
1 (15 & 1/2-ounce) can chili beans in sauce
1 (14.5-ounce) can zesty chili-style chunky tomatoes
7 ounces (2 cups) uncooked dried cavatappi pasta*
1 tablespoon Worcestershire sauce
4 oz. (1 cup) LAND O LAKES?® Deli American Cheese, shredded 

Heat oven to 350?°F. Spray 13x9-inch (3-quart) baking dish with no-stick cooking spray.

Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, until browned (4 to 6 minutes). Drain off fat. Add onion, chili powder and salt; continue cooking, stirring occasionally, until onion is softened (5 to 6 minutes). Spoon beef mixture into prepared dish.

Combine vegetable juice, beans, tomatoes, pasta and Worcestershire sauce in large bowl. Pour bean mixture over beef mixture in baking dish. Cover tightly with aluminum foil; bake for 50 to 60 minutes or until pasta is tender. Uncover; sprinkle with cheese. 

*Substitute 2 cups uncooked dried elbow macaroni or rotini. Decrease baking time by 10 minutes.

TIP: Substitute plain chili beans in sauce if a milder flavor is preferred or add 1/2 teaspoon hot pepper sauce if more heat is desired.

TIP: Serve this casserole with cornmeal muffins to complete the meal. Sprinkle with cilantro for a Mexican flavor. 

Yield: 8 (1-cup) servings 

Nutrition Facts (1 serving) Calories: 330, Fat: 11 g, Cholesterol: 35 mg, Sodium: 1170 mg, Carbohydrates: 36 g, Dietary Fiber: 5 g, Protein: 22 g 



SLOW-GRILLED RIBS

~Submitted by Larry Holmes, Ontario, Canada

5 pounds pork back ribs
1/4 cup packed brown sugar
2 tablespoons each paprika and ground coriander
1 teaspoon each cumin, salt and ground fennel or anise seeds
1 teaspoon each cayenne pepper, cinnamon, nutmeg and pepper
3/4 teaspoon ground cloves

Sauce:
2 tablespoon vegetable oil
1 onion minced
5 cloves garlic, minced
1/3 cup minced coriander
1 tablespoon grated gingerroot
1 to 2 tablespoons minced hot peppers
1 cup ground tomatoes
1/4 cup fancy molasses
2 tablespoon soy sauce
1 1/2 teaspoon grated lime or lemon rind
1/4 cup lime or lemon juice

Trim any visible fat from ribs and remove membrane from underside. Place ribs in large shallow dish. Stir together sugar, paprika, coriander, cumin, salt, fennel, cayenne, cinnamon, nutmeg, pepper and cloves; rub all over ribs. Cover and refrigerate for at least 24 hours or up to 3 days.

Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until lightly browned, about 7 minutes. Add coriander, ginger and hot peppers; cook, stirring, for 2 minutes. Stir in tomatoes, molasses and soy sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by about one-third, about 20 minutes. Stir in lime or lemon rind and juice; set aside.

Set foil drip pan under 1 rack of two-burner barbecue or under center of 3-burner barbecue. Set ribs on greased grill over drip pan; heat remaining burner(3) to medium. Close lid and cook until tender and bones are visible at ends, about 1 ?? hours. Brush bone side of ribs with half of the sauce; cook for 10 minutes. Turn and brush with remaining sauce; cook until glazed, about 15 minutes. Cut between the bones into single rib pieces.

Makes 6 to 8 servings.

Per serving: 508 calories; 30 g protein; 34 g total fat (11 g sat.fat); 23 g carb; 2 g fiber; 70 mg cholesterol; 1,226 mg sodium.

Note: These ribs can be baked on a rack in a 350?°F oven (the timing remains the same).



APPLE BUTTER COOKIES

~Submitted by Treva, Eastern TN

1/4 cup softened butter
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbs milk
1/2 cup nuts, chopped
1/2 cup raisins

In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Chill well. drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15 minutes.

Note: Freeze baked cookies in tins or freezer bags for the months ahead.



APPLE BACON DRESSING

~Submitted by Ann, FL

Another one from my friend Barbara in Canada. Adapted from an M&M Meat Shops recipe. BTW, M&M Meats is a chain of frozen foods stores here, and they're pretty good -- bulk frozen entrees, soups, stuffed chicken breasts, beef Wellington, various fruit packs, cobblers, crisps, pies, etc.

1/2 lb (225 g) bacon slices, cut crosswise into thin strips 
1/4 cup unsalted butter 
1 onion, diced 
2 inner stalks celery with leaves, diced 
1 clove garlic, minced 
2 Granny Smith apples, unpeeled, cored, shredded 
1-1/2 tbsp chopped sage leaves 
1 tbsp chopped thyme leaves 
1/4 tsp ground nutmeg 
6 cups crustless, 1/2- to 1-inch cubes cut from day-old French bread (about 1 lb/450 g) 
1/2 cup chicken stock 
1 egg, lightly beaten 
Salt + pepper to taste

Fry bacon in large skillet on medium-high heat until crisp, 5 to 7 minutes. Remove with slotted spoon and drain on paper towel.

Discard fat and wipe skillet. On medium heat, melt butter until foamy. Add onion and celery. Cook, stirring occasionally, until onions are golden, about 5 minutes. Add garlic. Cook, stirring, 1 minute. Add apple. Cook until most of liquids have evaporated, 5 to 8 minutes. Remove from heat. Stir in sage, thyme and nutmeg.

Put bread in large bowl. Pour apple mixture over top. Add bacon, stock, egg, salt and pepper. Stir to blend well.

Pour into greased, 8-inch square baking dish. Cover with foil. Bake in preheated 350F oven 20 minutes. Remove foil. Bake 10 to 15 minutes, or until top starts to brown.

Makes 6 servings.



BANANA MUFFINS WITH SOUR CREAM

~Submitted by Treva, Eastern TN

4 cups flour 
1 teaspoon baking soda 
4 teaspoons baking powder 
1 teaspoon salt 
1/2 cup soft butter 
1 cup brown sugar 
4 bananas, mashed 
1 cup sour cream 
4 eggs 
1 teaspoon vanilla 

Mix the dry ingredients together in a large bowl. In a separate bowl, cream the butter and brown sugar, then on low speed, beat in the sour cream, eggs and vanilla. Stir the butter mixture into the dry ingredients, mixing lightly only until blended. If desired, add one cup chocolate chips and/or 1/2 cup chopped nuts. With an ice cream scoop, spoon into greased muffin tins. Bake at 375 about 20 min. or until firm. 

Makes 12 jumbo or 24 medium muffins



SALMON WELLINGTON

~Submitted by Ann, Montreal, Quebec, Canada

2 lbs salmon fillets
1/3 cup whipping cream
1/2 tsp salt
1/8 tsp pepper

1 tbsp butter
1/2 cup onion, minced

1 tbsp flour
1 tbsp unsalted butter, softened
1/4 tsp salt
pinch finely ground pepper

1 tbsp butter
1/2 cup mushrooms, sliced
1/2 cup whipping cream
2 tsp lemon Juice
Salt and Pepper

2 7-oz pkgs puff pastry, enough for a 2-crust pie
5 hard-cooked eggs, halved lengthwise
1 egg, beaten

Divide salmon into two portions of 1 1/2 and one-half pounds and put the smaller portion through a meat grinder or chop finely, then blend with whipping cream, salt and pepper. Cut the larger portion into very thin slices.

Melt butter in a frying pan and saut?© onion until soft but not brown. Remove from heat and set aside.

Prepare beurre manie by combining flour, butter. salt and pepper. Blend well.

Melt butter in a frying pan and saut?© mushrooms. Add whipping cream and cook over medium heat, stirring constantly, until the liquid is reduced by half. Stir in the beurre manii and simmer for five minutes. Add lemon juice. Season with salt and pepper to taste. Remove from heat and set aside.

Roll out puff pastry into two pieces, each 12 by 6 inches. Place one piece on a buttered baking sheet. Along the centre of the pastry, arrange a layer of half the salmon slices. Top with the saut?©ed onions, then with half of the mushroom mixture. Cover with remaining salmon slices. Top with two rows of hard cooked egg halves. Spread with remaining mushroom mixture. Cover with minced salmon mixture.

Place the second piece of pastry over the layers, brush the edges with beater, and seal well. Brush the top of the pastry with beaten egg and use a fork to punch several holes in the pastry in a decorative pattern.

Preheat oven to 400F and bake for 25 minutes. Make sherry mushroom cream sauce (see recipe below) to accompany this dish.

Serves four generously.

Sherry-Mushroom Cream Sauce

2 tbsp butter
1 1/2 cups mushrooms, sliced
2 tbsp flour
1 cup light cream
2 tbsp whipping cream
2 tbsp sherry
Salt and pepper

Melt the butter in a saucepan and saut?© mushrooms for two to three minutes. Stir in flour, then gradually pour in the light cream stirring continuously over medium heat until thickened. Stir in the whipping cream and sherry, and season with salt and pepper to taste.

Makes about 2 1/2 cups.



TRIPLE NUT CARAMEL BARS

~Submitted by Treva, Eastern TN

1 cup walnuts, coarsely chopped
1 cup pecan halves, coarsely chopped
1 cup hazelnuts, coarsely chopped

Dough:
1 & 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup (1 stick) salted butter, cut into chunks
2 tablespoons heavy cream

Caramel layer:
1 cup heavy cream
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter
2/3 cup packed light brown sugar
2 teaspoons vanilla extract
2 cups (12 oz.) butterscotch morsels, or a mixture of 1 cup butterscotch morsels and 1 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease or coat a 9-by-13-inch baking pan with nonstick spray. Line the pan with aluminum foil, letting foil overhang the two narrow ends by about 2 inches. Spray the foil with nonstick spray.

Mix the nuts, spread on a rimmed baking sheet, and toast in the oven until lightly browned, about 6 to 8 minutes. Let cool and set aside. (Leave oven on.)

To make the dough: In a medium bowl, thoroughly mix the flour and sugar. Using a pastry blender or fork, cut in the butter until the mixture is the consistency of cornmeal. Sprinkle the cream over the flour mixture. Lightly stir to mix in. Gently knead until the mixture holds together. (The dough can also be done in a food processor.)

Press the dough in an even layer into the baking pan. Refrigerate for 20 minutes. Bake in the middle of the oven for 20 to 25 minutes or until lightly browned. When the crust layer is done, set it aside to cool while you make the caramel layer.

To make the caramel layer: In a heavy saucepan, thoroughly stir together the cream, corn syrup, butter and sugar. Bring to a boil over high heat, stirring occasionally, for about 5 minutes, or until slightly thickened. Reduce the heat to a simmer and insert a candy thermometer into the mixture, being careful that the tip does not touch the bottom of the pan. Cook, stirring occasionally to prevent burning, until the thermometer reads 245 degrees.

Immediately remove the pan from the heat. Stir in the vanilla and 2 cups of the nuts (reserve 1 cup for sprinkling over the top later) then immediately spread the caramel nut mixture evenly over the baked crust, all the way to the edges.

Immediately sprinkle the morsels evenly over the caramel layer. Let the morsels melt, then, using a table knife, spread the melted morsels over the caramel layer. Sprinkle the remaining nuts over the melted morsels, pressing in lightly.

Refrigerate until completely cooled. Using the overhanging foil as handles, transfer the slab to a cutting board. Carefully peel off and discard the foil. Using a large knife, cut the slab into 48 bars. Store in an airtight container for up to 1 & 1/2 weeks.

Makes 48 bars



EASY CHEESY CHILI DIP

~Submitted by Barbara, Chula Vista, CA

1 pkg. (8 oz.) cream cheese
1 can (10.5 oz.) chili
1/2 cup shredded Cheddar cheese
2 tablespoons chopped cilantro

Place unwrapped block of cream cheese on microwavable plate, top with chili and cheese. Microwave on HIGH 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro. Serve with assorted crackers.

Makes 24 (2 tbsp.) servings.

Source: Philadelphia cream cheese package



TOMATO AND RICE CASSEROLE

~Submitted by Treva, Eastern TN

4 tsp butter
1/2 cup uncooked rice
1 cup liquid from canned tomatoes
1 & 3/4 cup canned tomatoes, drained
2 tsp chopped parsley
1 & 1/2 tsp salt
1/2 tsp pepper
4 Tbs grated Parmesan cheese
Chopped chives

Saut?© rice in butter in fry pan until rice is golden brown. Put in crockpot. Pour tomato liquid, tomatoes, parsley, salt & pepper into pot. Mix well. Cover & cook on low 6-8 hours. Sprinkle with parmesan cheese & chopped chives before serving.



PORK AND PEAR SALAD

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

200g green beans, trimmed and blanched
100g mixed salad leaves
1 Lebanese cucumber, sliced
1 nashi pear, sliced
1/4 cup mint leaves
4 pork cutlets
oil for brushing
sea salt 

DRESSING

2 1/2 tablespoons lime juice
1 1/2 tablespoons vegetable oil
3/4 teaspoon soy sauce
cracked black pepper 

To make the dressing, combine the lime juice, oil, soy sauce and pepper.

Combine the beans, salad leaves, cucumber, pear and mint leaves. Set aside.

Heat a frying pan over medium-high heat.

Brush the pork cutlets with oil and sprinkle with salt.

Cook for 4 minutes each side or until cooked to your liking.

Serve the pork with the salad and drizzle with dressing.

LAMB CUTLETS WITH SOY BEAN SALAD

~Submitted by Robyn, Australia

2 teaspoons lemon juice
1 teaspoon olive oil
1/2 teaspoon dried rosemary leaves
salt and pepper to taste
3 lamb cutlets, trimmed of fat
lemon wedges to serve 

SOY BEAN SALAD

1 x 125g can soy beans, rinsed, drained
1 small tomato, finely chopped
2 spring onions, finely chopped
1 small Lebanese cucumber, finely chopped
1/4 cup coarsely chopped fresh parsley
2 teaspoons lemon juice
2 teaspoons olive oil
salt and pepper to taste 

Combine juice, oil and rosemary in a small bowl; season with salt and pepper. Add cutlets; toss to coat in rosemary mixture.

SOY BEAN SALAD

Combine all ingredients in a medium bowl; mix well.

Cook cutlets on a heated, oiled grill pan until browned on both sides and cooked as desired.

Serve cutlets with salad and lemon wedges.

DIABETIC CHICKEN STIR-FRY

~Submitted by Treva, Eastern TN

12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil 
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
1/2 pound fresh mushrooms, sliced 
4 green onions, cut into 1-inch pieces 
2 tablespoons low-sodium soy sauce 
3 tablespoon dry sherry 
1 teaspoon finely minced fresh ginger 
1 teaspoon cornstarch dissolved in 2 tablespoons water 
1/4 teaspoon sesame oil 
1/4 cup dry-roasted peanuts 

Trim any fat from chicken and thinly slice diagonally into 1-inch strips.

In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm. 

Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes. 

Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.

Makes 4 servings.
Nutrition information per serving: Calories 256, fat 10 g, cholesterol 72 mg, Protein 30 g, carbohydrate 9 g, sodium 30 mg.
Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables.

APRICOT-AND-ALMOND STUFFED STEAK

~Submitted by Jean, Syracuse, NY

Ingredients
1 8-ounce beef top loin steak, cut 1 to 1-1/2 inches thick
1/8 teaspoon pepper
4 dried apricot halves or 2 dried peach halves, finely snipped
1 tablespoon toasted sliced almonds
1/3 cup apricot or peach nectar or orange juice
4 dried apricot halves or dried peach halves, finely snipped
1 tablespoon thinly sliced green onion
1/2 teaspoon cornstarch
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 tablespoon toasted sliced almonds (optional)

Directions
1. Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick.

2. To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.)

3. Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.)

4. Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

5. To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds.

Makes 2 servings. 

Menu Idea: Drizzle whole green beans or asparagus spears with melted Mustard-Sage Butter or Sesame Butter and serve red grapes to complete your meal. 

Nutritional Information
Nutritional facts per serving
calories: 251, total fat: 9g, saturated fat: 3g, cholesterol: 65mg, sodium: 286mg, carbohydrate: 16g, protein: 26g

ASIAN GRILLED CHICKEN BREASTS

1/4 cup olive oil
1 tablespoon soy sauce
2 cloves garlic, crushed
1 tablespoon minced ginger
1 tablespoon Dijon mustard
salt, to taste
freshly ground black pepper
6 skinless, boneless chicken breasts

1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at least 30 minutes or overnight. 

2. Preheat the grill. 

3. Grill the breasts for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.

Nutrition Facts
Serving Size 1 breast
Amount Per Serving
Calories 316 
Total Fat 9 g 
Saturated Fat 2 g 
Protein 55 g 
Total Carbohydrate 0 g 
Dietary Fiber 0 g 
Sodium 207 mg 
Percent Calories from Fat 27% 
Percent Calories from Protein 72% 
Percent Calories from Carbohydrate 1% 

Source: Great Adventures in Food by Ellen Haas



BEEF ARBUCKLE SALAD

Yield: 4 to 6 servings

Very quick and easy, and a great way to add variety to leftovers.

1/2 to 3/4 pound leftover cooked roast beef, cut in strips 
2 tablespoons fresh lemon juice 
2 tablespoons minced onion 
1-1/2 cups sour cream 
1 garlic clove, minced 
2 teaspoons Dijon-style prepared mustard 
Salt and pepper to taste 
4 to 6 ripe beefsteak tomatoes, sliced

In a large bowl, combine the beef with the lemon juice, onion, sour cream, garlic, mustard, and salt and pepper. Arrange the tomatoes on a large serving platter and spoon the beef mixture on top.



BOW TIES WITH SAUSAGE, TOMATO AND CREAM

I got this from my pal Johnny in Shreveport, LA

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly browned. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.