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

What a gorgeous day it will be here in Texas. As this is written, it is not even daybreak, but we are forecast for sunny skies, warm temperatures, lots of breeze, and a perfect day for a picnic. I plan to take my teens to a park at a nearby pond (with some of their friends) and enjoy a picnic lunch. We will have sandwiches on whole wheat rolls, deli slaw, chips and cookies. I will also make fruit dip and take some fresh fruit. With some hand-wipes, we should be in good shape for the star of the picnic: kite flying! Yes, we will use the breeze in some old-fashioned fun. You have no idea how many teens have never flown a kite. I found some great ones at the dollar store. My kids have always enjoyed it, and love showing their pals how to put one together and keep it sailing. Imagine not knowing how to fly a kite!

Before we get on with the theme issue, I thought I would remind you of the current theme topic of Heirloom Recipes. This could be a great issue and I am hoping you will share some recipes that have been passed down to you (or some you have collected over the years). Please visit the Monthly Theme section to read more about it and use the handy link found there to join in the fun.

The Cheese, Please! theme topic was an absolute success. So many participated and this final installment contains some true keepers. I thank each participant, and encourage all to make this your newsletter by sharing recipes. You will find other goodies, too, which round things out for a pleasant way to spend a few minutes of this day. We'll see you here again on Wednesday with Linda. She has an issue prepared that will please the masses!

“But I, when I undress me 
Each night upon my knees 
Will ask the Lord to bless me, 
With apple pie and cheese”

Eugene Field (American poet and journalist)

"Slow Down Therapy" 
(Author Unknown)

Shared by Aafrin, Pune, India

1. Slow down; God is still in heaven. You are not responsible for doing it all yourself right now. 

2. Remember a happy, peaceful time in your past. Rest there. Each moment has richness that takes a lifetime to savor. 

3. Set your own pace. When someone is pushing you, it's OK to tell them they're pushing. 

4. Take nothing for granted: watch water flow, the corn grow, the leaves blow, your neighbor mow. 

5. Notice the sun and the moon as they rise and set. They are remarkable for their steady pattern of movement, not their speed. 

6. Quit planning how you're going to use what you know, learn, or possess. God's gifts just are; be grateful and their purpose will be clear. 

7. When you talk with someone, don't think about what you'll say next. Thoughts will spring up naturally if you let them. 

8. Talk and play with children. It will bring out the unhurried little person inside you. 

9. Create a place in your home...at your work...in your heart...where you can go for quiet and recollection. You deserve it. 

10. Allow yourself time to be lazy and unproductive. Rest isn't a luxury; it's a necessity. 

11. Talk slower. Talk less. Don't talk. Communication isn't measured by words. 

12. Give yourself permission to be late sometimes. Life is for living, not scheduling. 

13. Take time just to think. Action is good and necessary, but it's fruitful only if we muse, ponder, and mull. 

14. Make time for play - the things you like to do. Whatever your age, your inner child needs re-creation. 

15. Listen to the words you speak, especially in prayer. 

16. Learn to stand back and let others take their turn as leaders. There will always be new opportunities for you to step out in front again. 

17. Divide big jobs into little jobs. If God took six days to create the universe, can you hope to do any better? 

18. Take time to read the Bible and inspiring words. Thoughtful reading is enriching reading. 

19. Direct your life with purposeful choices, not with speed and efficiency. The best musician is one who plays with expression and meaning, not the one who finishes first. 

20. Take a day off alone; make a retreat. You can learn from monks and hermits without becoming one. 

21. Pet a furry friend. You will give and get the gift of now. 

22. Work with your hands. It frees the mind. 

23. Once in a while, turn down the lights, the volume, the throttle, the invitations. Less really can be more. 

24. Let go. Nothing is usually the hardest thing to do - but often it is the best. 

25. Take a walk - but don't go anywhere. If you walk just to get somewhere, you sacrifice the walking. 

26. Count your friends. If you have one, you are lucky. If you have more, you are blessed. Bless them in return. 

27. Count your blessings - one at a time and slowly.

Interesting site regarding the origin of first names:

First Names



Healthy Kitchen Tips

Shared by Treva, Eastern TN

-To get rid of leftover glue from the stickers kids stick to the refrigerator, put some peanut butter on a cloth and rub the glue off. Amazing how this works. 
-To remove the odor after cutting an onion, rub your hands over a stainless steel spoon or a stainless steel kitchen faucet. 
-Keep flour in the bag and wrap it in a grocery sack. This keeps it from getting weevils and it stays fresh for much longer. 
-When using only part of a bell pepper, cut it from the bottom or the sides, leave the seeds attached because they hold the moisture. You can put the rest in a resealable plastic bag and use it up to 4 days later. It won't be mushy. 
-Make two cups of tea with your "gourmet" teabag - and put one cup in the refrigerator for iced tea later. 
-Some recipes call for half an onion. We sometimes lose the other half because it was forgotten in the frige and dries out. Chop and freeze the other half right away, and it's saved and ready for the next recipe. 



Some Useful Information

Shared by Rusty, FL

Keep brown sugar soft. Ever notice how brown sugar seems to harden overnight once you’ve opened the bag? Next time you open a bag of brown sugar, add a few marshmallows to the bag before closing it. The marshmallows will add enough moisture to keep the sugar soft for weeks.

There are 6 to 8 medium carrots or 3 cups shredded carrots in a pound. For 1 cup of sliced carrots, you’ll need 2 medium carrots. One uncooked medium carrot has about 30 calories. A half-cup serving of cooked sliced carrots has about 35 calories.

Source: Taste of Home, April 2006


Mind Benders

Shared by Vicki, Sarasota, FL

This is a quiz for people who know everything! I found out in a hurry that I didn't. These are not trick questions. They are straight questions with straight answers.

1. Name the one sport in which neither the spectators nor the participants know the score or the leader until the contest ends.

2. What famous North American landmark is constantly moving backward?

3. Of all vegetables, only two can live to produce on their own for several growing seasons. All other vegetables must be replanted every year. What are the only two perennial vegetables?

4. What fruit has its seeds on the outside?

5. In many liquor stores, you can buy pear brandy, with a real pear inside the bottle. The pear is whole and ripe, and the bottle is genuine; it hasn't been cut in any way. How did the pear get inside the bottle?

6. Only three words in standard English begin with the letters "dw" and they are all common words. Name two of them.

7. There are 14 punctuation marks in English grammar. Can you name at least half of them?

8. Name the only vegetable or fruit that is never sold frozen, canned, processed, cooked, or in any other form except fresh.

9. Name 6 or more things that you can wear on your feet beginning with the letter "S."



Answers To Quiz:

1. The one sport in which neither the spectators nor the participants know the score or the leader until the contest ends: boxing

2. North American landmark constantly moving backward . Niagara Falls (The rim is worn down about two and a half feet each year because of the millions of gallons of water that rush over it every minute.)

3. Only two vegetables that can live to produce on their own for several growing seasons: asparagus and rhubarb.

4. The fruit with its seeds on the outside...strawberry.

5. How did the pear get inside the brandy bottle? It grew inside the bottle. (The bottles are placed over pear buds when they are small, and are wired in place on the tree. The bottle is left in place for the entire growing season. When the pears are ripe, they are snipped off at the stems.)

6 Three English words beginning with dw . Dwarf, dwell and dwindle.

7. Fourteen punctuation marks in English grammar: period, comma, colon, semicolon, dash, hyphen, apostrophe, question mark, exclamation point, quotation marks, brackets, parenthesis, braces, and ellipses.

8. The only vegetable or fruit never sold frozen, canned, processed, cooked, or in any other form but fresh: lettuce.

9. Six or more things you can wear on your feet beginning with "s": shoes, socks, sandals, sneakers, slippers, skis, skates, snowshoes, stockings, stilts.

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You know it's going to be a BAD DAY when...

Shared by Larry, Ontario, Canada

* You wake up face down on the pavement. 

* You jump out of bed in the morning and miss the floor. 

* You turn on the morning news, and they're showing emergency routes out of your city. 

* Your bar of Ivory soap sinks. 

* You put both contact lenses in the same eye. 

* The bird singing outside your window is a vulture. 

* Your horn gets stuck when you're following a group of Hell's Angels on the freeway. 

* You get to work and there's a 60 Minutes news team waiting in your outer office. 

* Your four-year-old wakes you up with the news that it's almost impossible to flush a grapefruit down the toilet. 

* Your boss tells you not to bother to remove your coat. 

* Your pet rock snaps at you. 

* Your twin sister forgets your birthday. 

* You wake up to discover that your waterbed broke, and then realize that you don't have a waterbed. 

* Your i-n-c-o-m-e tax refund check bounces. 

* Your doctor tells you that you're allergic to chocolate. 

* Your blind date turns out to be your ex-spouse.



Texas to English Translations

Shared by Angelique, TX

The engine's runnin' but ain't nobody driving.
Translation: Not overly-intelligent.

Saying: Tighter than bark on a tree.
Translation: Not very generous.

Saying: Big hat, no cattle.
Translation: All talk and no action.

Saying: We've howdied but we ain't shook yet.
Translation: We've made a brief acquaintance, but not been formally introduced.

Saying: He thinks the sun come up just to hear him crow.
Translation: He has a pretty high opinion of himself.

Saying: As welcome as a skunk at a lawn party.
Translation: (self-explanatory).

Saying: She's got tongue enough for 10 rows of teeth.
Translation: Talks a lot.

Saying: It's so dry the trees are bribin' the dogs.
Translation: We really could use a little rain around here.

Saying: Just because a chicken has wings don't mean it can fly.
Translation: Appearances can be deceptive.

Saying: This ain't my first rodeo.
Translation: I've been around awhile.

Saying: He looks like the dog's been keepin' him under the porch.
Translation: Not the most handsome of men.

Saying: They ate supper before they said grace.
Translation: Living in sin.

Saying: As full of wind as a corn-eating horse.
Translation: Rather prone to boasting.

Saying: You can put your boots in the oven, but that don't make 'em biscuits. 
Translation: You can say whatever you want about something, but that doesn't change what it is.



Pedro

Shared by Pat, Minden, NV

Pedro was driving down the street in a sweat because he had an important meeting and couldn't find a parking place.

Looking up toward heaven, he said "Lord, take pity on me. If you find me A parking place I will go to Mass every Sunday for the rest of my life and give up tequila."

Miraculously, a parking place appeared.

Pedro looked up again and said "Never mind. I found one."

CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

Biltmore Estate, Asheville, North Carolina
Makes 4 servings

4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
? cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
? cup finely chopped onion
1? cups heavy cream
4 fresh sage leaves, chopped, optional
? cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
? cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or blue cheese
? cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

Serve with a tossed greens salad and a sparkling white wine.


CHICKEN WITH PROSCIUTTO AND MOZZARELLA

~Submitted by Ann, Montreal, Quebec, Canada

4 boneless, skinless chicken breasts
2 Tbsp. butter
1 tsp. dried oregano
Salt & Pepper
4 slices prosciutto
4 slices Mozzarella cheese
1/4 c. chicken broth

Season chicken with salt, pepper, and oregano. Melt butter in a large skillet. Add the chicken and saut? until brown, about 4 minutes per side. 

Place a slice of ham and then cheese on each breast. Drizzle broth over chicken. Cover skillet and cook until cheese is melted and chicken is cooked through, about 5 minutes.


SHRIMP AND SNAPPER CASSEROLE

~Submitted by Shirley, WA State

1 1/4 lb. Red Snapper fillets
1/2 lb. Shrimp
2 1/2 oz. Noodles
2 tbl. Butter
2 tbl. Flour
1 2/3 c. Milk
1 tsp. Salt
1/8 tsp. Pepper
1/4 tsp Paprika
1/2 c. Cheddar Cheese grated
1 tsp. Worcestershire sauce
2 tbl. Lemon Juice
1 c. Cheddar Cheese grated
1 1/2 c. Bread Crumbs

Poach Snapper in boiling salted water. Flake and combine with Shrimp.

Cook noodles in boiling salted water till al-dente. Drain and rinse.

Make sauce with butter, flour and milk. Add seasonings and 1/2 c. cheese. Stir and cook till smooth. Add Worcestershire sauce and lemon juice. Combine with fish and pour into a greased baking dish. Sprinkle with remaining cheese and cover with breadcrumbs. Bake at 325F oven for one hour or until nicely brown.

4 servings.

Source: Adapted from Dogwood Life Member Cook Book [1988]


"A.B.C." BAKE (APPLE, BACON, CHEDDAR BAKE)

~Submitted by Pat, Minden, NV

Source: Specialties of the House
A Country Inn and Bed & Breakfast Cookbook (Hardcover)
by Julia M. Pitkin

2 cups sliced, peeled Granny Smith apples
2 tablespoon sugar 2 cups grated Cheddar cheese
1/3 cup bacon bits
2 cups milk
6 eggs
2 cups biscuit mix
Maple syrup

Layer the apples, sugar, cheese, and bacon bits in this order in a greased 9x13-inch baking dish

In a blender combine the milk, eggs, and biscuit mix beat just until mixed well. Pour the batter over the apples and cheese. Bake in preheated 375 degree oven for 40 minutes or until firm to the touch and lightly browned. Serve with maple syrup.


CHEDDAR-BACON BISCUITS

~Submitted by Pat, Minden, NV

3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, chilled
1 cup shredded Cheddar cheese
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder and salt. Using pastry blender, cut in butter. Add cheese and bacon. Add milk. Stir until blended.

Divide among cups of muffin pan. Spray muffin pan with oil and bake until golden brown, about 30 minutes. Let cool for 15 minutes.


CHEESE MOLD SALAD

~Submitted by Pat, Minden, NV

1 package lemon gelatin
2 cups boiling water
1/2 cup heavy cream, whipped
1 cup chopped nuts
1 cup grated American cheese
1 cup canned crushed pineapple
1/2 cup sliced stuffed olives

Dissolve gelatin in boiling water and chill until it begins to thicken. Whip until fluffy and fold in next 5 ingredients. Pour into a ring mold and chill until firm.


CHEESY CRESCENT APPLE SNACKS

~Submitted by Pat, Minden, NV

1 cup (1 medium) peeled, chopped apple
1/2 cup (2 oz.) shredded Cheddar cheese
1/4 cup sugar
1/4 cup chopped nuts
1 tablespoon flour
1 teaspoon cinnamon
8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls

Glaze

1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Preheat oven to 375 degrees. In small bowl, combine first 6 ingredients, Separate crescent dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise to form 8 squares. Spoon 2 heaping tablespoons apple mixture into center of each square. Pull 4 corners of dough to top center of apple mixture, twist slightly and seal edges. Bake on ungreased cookie sheet 12 to 18 minutes until golden brown. In small bowl, combine Glaze ingredients; drizzle over snacks. Remove from pan immediately. Serve warm.


GERMAN POTATO CHEESE SOUP

~Submitted by Bill Anatooskin, Burnaby, B. C.
Author of the world-renown cookbook From Uncle Bill's Kitchen

Servings 12

This recipe has a combination of 3 cheese that gives the soup a very smooth texture and a very nice taste.

4 cups water
2 1/2 cups vegetable broth or chicken broth
4 Tbsp. chicken soup base or 4 chicken bouillon cubes
1/2 tsp. white pepper
2 large carrots, peeled and diced
3 large potatoes, peeled and cubed 1/2 inch
1 large onion, chopped small
2 large celery ribs, chopped small
1 large sweet red pepper, seeded and finely diced
1 cup mayonnaise (Kraft Miracle Whip preferred)
1/2 lb. processed cheese (Kraft preferred)
1/2 lb. sharp cheddar cheese, grated
1/4 lb. Swiss cheese, grated
4 Tbsp. instant potato flakes (Idaho preferred)

In a large cooking pot, add water, vegetable broth, chicken soup base, white pepper and bring to boil.

In the meantime, prepare vegetables. Add diced carrots, cubed potatoes, chopped onions, and bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are near tender, stirring occasionally. Add celery, sweet red pepper and simmer for 5 more minutes.

Gradually add mayonnaise to soup, whisking until smooth. Reduce to medium heat, add processed cheese, sharp cheddar cheese and Swiss cheese, stir well and simmer for 5 minutes or until cheese melts and soup is creamy; whisking constantly. Add instant mashed potatoes and stir well. Adjust seasonings to taste.

Let soup sit for 5 minutes before serving. Refrigerate any unused portion.


100% PARMESAN CHICKEN BREASTS

~Submitted by Angelique, TX

Yield: 6 Servings
Preparation Time: 0:30

Ingredients:
6 x Chicken breasts without skin
2 tbl Shedd's spread country crock
1/2 cup Parmesan cheese, grated
1/4 cup Dry bread crumbs
1 tsp Oregano
1 tsp Parsley
1/4 tsp Paprika
1/4 tsp Salt
1/4 tsp Black pepper

Method:
Heat oven to 400F.

Spray 15x10x1" baking pan with no-stick cooking spray.

Dip chicken in Shedd spread; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.

Source: Food Down Under


2-CHEESE AND BEER DIP

~Submitted by Angelique, TX

Ingredients:
1 cup Cottage cheese, small curd
3 oz Cream cheese
2 1/4 oz Deviled ham
1/4 cup Beer, New Glarus Solstice
1/2 tsp Hot sauce
1 dash Salt
Parsley, for garnish

Method:
Put all ingredients except parsley into a mixing bowl and beat until smooth. Place in bowl and garnish with parsley.

Source: Food Down Under


2-CHEESE CHEESE BALL

~Submitted by Angelique, TX

Yield: 8 Servings

Ingredients:
16 oz Cream cheese, softened
1 cup Grated sharp cheddar cheese
1 pkt Hidden Valley Original Ranch Dressing (small size)
Walnuts or Pecans

Method:
Blend together cheeses and Hidden Valley dressing package contents with hands and shape into ball or log. Roll in walnuts or pecans. Refrigerate.

Source: Food Down Under


3-CHEESE GARDEN PIZZA

~Submitted by Angelique, TX

Yield: 1 Pizza

Ingredients:
1 pkt Refrigerated pizza crust
1 med Tomato -- sliced
1 med Zucchini -- sliced
1 sm Onion -- sliced
1 cup Mushrooms -- sliced
2 x Cloves garlic -- pressed
1 cup Mozzarella cheese -- Shredded
1 cup Cheddar cheese -- shredded
1 tsp Italian seasoning
1/4 cup Parmesan cheese -- grated

Method:
Preheat oven to 400. Roll out pizza crust onto 15-inch Baking Stone using Dough and Pizza Roller. Bake crust 5-7 minutes or until lightly browned.

Meanwhile, prepare your vegetables. Finely slice tomato, zucchini and onion using Grater-Slicer. Thinly slice mushrooms using Egg Slicer.

Press garlic over par-baked crust with Garlic Press; spread with Skinny Scraper.

Cover crust with Mozzarella cheese and Cheddar cheese. Top cheese with sliced tomato; sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Grate Parmesan cheese over top using Cheese Grater. Bake an additional 15-18 minutes. If desired, pass Magic Mop over pizza to absorb excess oil.

Source: Food Down Under


ATHENIAN SHRIMP IN TOMATO AND FETA SAUCE

~Submitted by Angelique, TX

Serves 4

Ingredients:
2 tbl olive oil
1 med onion chop
1 x garlic clove minced
1 can tomatoes in thick puree - (28 oz)
6 oz tomato paste
1/4 cup dry wine or vermouth
2 tbl chopped parsley
1 tsp dried oregano
1/4 tsp freshly-ground black pepper
1 1/2 lb medium shrimp peeled, deveined
2 oz feta cheese in 1/4" cubes

Method:
Heat oil in a saut? pan and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes. Transfer to a 3 1/2-quart slow cooker. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper. Cover and
cook for 6 to 8 hours on LOW.

Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately.

This recipe yields 4 servings.

Source: Food Down Under


AUBERGINE SANDWICH WITH TOMATOES AND FETA

~Submitted by Angelique, TX

Yield: 4

Ingredients:
Cooking spray as needed
1 tbl Caesar salad dressing
1 sm aubergine
4 x wheat Kaiser rolls split
1/4 cup plain nonfat yogurt
1 lrg tomato cut 8 thin slices
1/2 med red onion cut 4 thin slices
8 x finely-chopped basil leaves
2 oz feta cheese crumbled
4 x romaine lettuce leaves

Method:
Preheat the grill. Coat a grill rack with cooking spray and place on the grill.

Cut aubergine into 16 thin slices. Drizzle or lightly brush the Caesar salad dressing over one side of each aubergine slice. Arrange the slices, dressing-side up, on the grill rack. Grill just until lightly browned on the bottom, juicy on the top and tender, about 15 minutes.

Arrange the rolls, cut-sides down, on the grill; toast for 3 minutes. Using a spatula or tongs, remove to a platter. Spread the yogurt on the cut sides of the rolls. Layer the aubergine, tomatoes, onions, basil and feta cheese on half of the roll, starting and ending with the aubergine. Top with the lettuce and remaining roll. Serve immediately.

This recipe yields 4 servings.

Comments: The aubergine may be peeled or left unpeeled, as desired. Some cooks prefer the skin left on; others find it has a bitter taste. Judging when aubergine slices are done is tricky, so test early; if undercooked, they can always be returned to the grill for a few more minutes.

Source: Food Down Under


EGYPTIAN FETA SALAD

~Submitted by Angelique, TX

Ingredients:
----------------- SALAD ----------------
2 lrg Cucumbers, peeled
Salt
2 tbl Chopped fresh mint
----------------- DRESSING ----------------
6 oz Feta
1/4 cup Finely chopped scallions
2 tbl Lemon juice or white wine vinegar
1 tbl Olive oil
Freshly ground black pepper to taste

Method:
1. If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.

2. Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.

3. In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.

4. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint. It can sit in the refrigerator before serving, but try not to hold it more than an hour or so or it will get watery.

Source: Food Down Under


APPLE BRIE PIZZA

~Submitted by Angelique, TX

Yield: 24 Wedges

Ingredients:
----------------- PIZZA CRUST ----------------
1 1/4 cup All-purpose flour
1 tsp Instant yeast
1/4 tsp Salt
1/2 cup Hot water
4 tsp Cooking oil
2 tsp Cornmeal
----------------- TOPPING ----------------
7 oz Brie cheese, with rind, softened
2 tbl Sour cream
1/4 tsp Dill weed
1 tsp Sherry (or alcohol-free sherry)
1 med red apple, with peel, cut into paper-thin wedges
3 x Bacon slices, cooked crisp and crumbled (or 2 tbsp. real bacon bits)
2 tsp Grated Parmesan cheese

Method:
Pizza Crust: Measure flour, yeast and salt into food processor. With lid in place and machine running, pour hot water and cooking oil through food chute. Process for about 50 seconds until a ball is formed. Remove and wrap in plastic wrap. Let rest for 10 minutes. Divide dough into 2 equal portions. Sprinkle 1 tsp. cornmeal on working surface. Roll 1 portion of dough over cornmeal to 10 inch diameter. Repeat with second portion of dough. Place on greased baking sheet. Poke holes all over dough with fork. Bake on bottom rack in 450 F oven for about 10 minutes. You can bake these 1 at a time. Cool.

Topping: Mash Brie cheese, sour cream, dill weed and sherry with fork on large plate. No need to mash until smooth but rather to coarsely mix. Divide between crusts. Arrange apple slices in single layer over each. Sprinkle with bacon. Sprinkle with Parmesan cheese. Bake in center of 450 F oven for about 5 minutes until crust is crisp and surface is beginning to turn golden. Cut each pizza into 12 wedges, for a total of 24 wedges.

Source: Food Down Under


APPLE PIE IN CHEDDAR CRUST

~Submitted by Angelique, TX

Serves: 6

Ingredients:
----------------- CHEDDAR CRUST ----------------
2 cup Unbleached Flour, Sifted
1 1/4 cup Cheddar, Md, Shredded
1/2 tsp Salt
2/3 cup Vegetable Shortening
1 x Water, Iced
----------------- FILLING ----------------
7 cup Apples, *
1/2 cup Sugar
1/2 tsp Cinnamon, Ground
1 x Egg Yolk, Lg, Beaten
2 tbl Unbleached Flour
2 tbl Butter Or Regular Margarine
1 tbl Water

Method:
* Use tart cooking apples such as Macs or Granny Smith's. Core, pare

CHEDDAR CRUST:
Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball.

FILLING:
Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.

Source: Food Down Under


VARAVARA'S UKRAINIAN CIRNIKI
Ukrainian Fried Cheese Patties

~Submitted by Dorine H., Philadelphia, PA
Subscribe to her daily free recipe ezine, The Global Epicure 

Cheese is a wonderful food! I love he many ways they do it in the Balkans and Middle East, and enjoyed a lovely dish made by the woman in whose apartment I stayed during a visit to Ukraine last autumn. She made a traditional Russian and Ukrainian cirniki (pronounced SEER nee kee) and taught me how, I have made it since returning home, and have also learned how Eastern European immigrants substituted their favorite cheese before it became available here. 

1/2 kg Ukrainian peasant cheese (tvorog)* (18 oz.)
1 egg, beaten
1 soupspoonful sugar
1/4 teacupful flour

Mix with a spoon until smooth. Coat a skillet with melted butter. Make the cheese mixture into balls about the size of a tangerine, roll and pat ito a patty about 1 to 1.5 cm thick. Place in the skillet and cook until brown on one side; turn and brown on the other side. Eat topped with sour cream (smetana).

*I thought tvorog looked like ricotta, but my friend Doc told me you get something much closer by using large-curd cottage cheese (not small curd or low fat) and squeezing it in a cheesecloth bag.

We ate these for the second course at dinner (which is always served at noon in Ukraine) after bowls of borscht or schii. We had cups of tea and chocolates for dessert. 


GOURMET LAYERED DIP

~Submitted by Larry Holmes, Ontario, Canada

1 tub ricotta cheese, placed in a sieve to drain in refrigerator overnight.
1 tablespoon fresh lemon zest, grated
salt and pepper to taste
? cup blue cheese, crumbled
? cup pesto
? cup sun dried tomatoes in oil, drained and roughly chopped
1 tablespoons toasted pine nuts (optional)

Add lemon zest, salt and pepper to drained ricotta. 

To assemble: on a 10-inch serving plate spread ricotta cheese evenly to edges of plate. Thinly spread ;pesto onto center. Rim pesto to edge with crumbled blue cheese and rim outer edge of ricotta with sun dried tomatoes. Sprinkle with toasted pine nuts.

Makes 3 ? cups.


QUATRO FORMAGGGII PIZZA

~Submitted by Larry Holmes, Ontario, Canada

1 ball of store made fresh pizza dough
? cup mozzarella shredded cheese
3.4 cup piave cheese, shredded
? cup asiago shredded cheese
? cup Danish blue cheese, crumbled
variety of fresh hers, e.g., basil. Oregano, thyme, sage for garnish
olive oil for drizzling
flour and cornmeal for dusting

Preheat oven to 450°F.

Cut ? of the fresh pizza dough and set aside. On a lightly floured surface roll our remaining dough into a ball; using a rolling pin flatten the dough to a 12-inch circle; pinch edges of dough to form a raised rim. Sprinkle a round pizza pan with cornmeal; place dough on prepared pan. Roll remaining dough into a large rope; cut into two pieces and place on dough to make four quadrants for cheese. Carefully place cheese in individual quadrants and sprinkle randomly with herbs.

Drizzle with oil and bake for 45 minutes.

Makes 8 servings.


TIRAMISU PAVLOVA

~Submitted by Larry Holmes, Ontario, Canada

3 egg whites, room temperature
pinch salt
1 cup extra fine granulated sugar
1 teaspoon cornstarch
1 teaspoon lemon juice or white vinegar
cornstarch for dusting pan
? cup whipping cream
3/4 cup mascarpone cheese
3 tablespoons granulated or extra fine sugar
1 teaspoon freshly ground coffee beans
1 teaspoon vanilla extract
unsweetened cocoa powder for dusting
12 chocolate covered espresso beans (optional)

Preheat oven to 250°F.

In a large clean bowl beat egg whites until soft peaks form; add sugar gradually continue beating. Add salt and vinegar and cornstarch gradually and continue beating until mixture is very glossy and stiff. Lightly dust a 9x12-inch cookie sheet with cornstarch. Pour the meringue mixture onto the an and spread into a 9-inch diameter, leaving a slight indentation in the middle. Bake for 35-40 minutes and let cool in oven.

In medium bowl beat whipping cream, mascarpone cheese, sugar, ground coffee beans and vanilla until light and fluffy. Gently spread filling onto meringue. Dust with cocoa powder and top with espresso beans.

Makes 12 servings.


LEMON-YOGURT CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

Crust:
1 cup graham cracker crumbs
? cup gingersnap crumbs
1//3 cup crushed walnuts
1/3 cup vegetable oil or melted butter
? teaspoon cinnamon
? teaspoon ginger
1 tablespoon honey

Cheesecake:
8 ounces low-fat cream cheese
8 ounces yogurt
2 cups yogurt cheese (recipe follows)
1 cup sugar
1 tablespoon grated lemon zest
2 tablespoon lemon juice
4 eggs at room temperature, beaten until thick

Topping:
1 pint fresh strawberries, hulled and sliced in half
? cup sugar

To make crust: butter and chill an 8-inch springform pan. Mix all ingredients together. Press into the bottom and partway up the side of the pan. Chill at least 15 minutes.

To make cheesecake: beat together cream cheese, yogurt, sugar, lemon zest and juice with an electric mixer. Stir in eggs. Spoon mixture carefully into the crust-lined pan.

Bake in 300°F oven for 1 hour and10 minutes or until the center is set. Cool in the oven, with the door ajar, for 1 hour. Refrigerate for 3 hours or more, then remove sides from pan. 

To make topping: mix strawberries and sugar; let stand for 1 to 2 hours then spoon over cheesecake.

Serves 8.

Yogurt Cheese:
Line a colander with a large cotton tea towel or a double thickness of cheesecloth. And place the colander in the sink. Pour in 48 ounces yogurt. After 15 minutes, transfer colander to a bowl. Cover with plastic wrap and refrigerate overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to 
to a separate container. Refrigerate until ready to use. Keeps for up to 1 week.

Makes 2 cups.


CHEESE QUESADILLAS

~Submitted by Larry Holmes, Ontario, Canada

4 tablespoons vegetable oil, divided
8 small flour tortillas (7 or 8 inches in diameter)
8 ounces Cheddar cheese, coarsely grated, (3 cups) divided
1 can (4 ounces) chopped green chilies, drained, divided
1 small ripe avocado
1/3 cup prepared thick-style salsa

In a large skillet or griddle, heat 1 tablespoons oil over moderate heat. Put one flour tortilla in the skillet and sprinkle with ? cup cheese and one-quarter of the green chilies. Place another tortilla on top and press it gently to seal the tortillas together.

Cook the tortilla sandwich or quesadilla, turning it once with a broad spatula, until the cheese begins to melt, about 5 minutes. Transfer the quesadilla to a cutting board and cut it into four wedges. Repeat to cook the remaining quesadillas.

Transfer the quesadillas to a serving platter. Peel and pit avocado and cut it into 16 thin slices. Garnish each quesadilla wedge with the avocado and about 1 teaspoons of tomato salsa. Serve immediately. 

Makes 16 wedges.

One wedge: 152 calories; 5 g protein; 110 carbs; 11 g fat; 15 mg cholesterol; 172 mg sodium


CHEDDAR CHEESE FRITTERS

~Submitted by Larry Holmes, Ontario, Canada

1 cup all-purpose flour
1 teaspoon baking powder
? teaspoon salt
1/8 teaspoon cayenne pepper
1 large egg
? cup milk, divided
4 ounces sharp Cheddar cheese, coarsely grated (1 cup)
vegetable oil for frying

In a medium-size bowl, using a wire whisk, combine flour, baking powder, salt and cayenne pepper until well mixed. Form a well in the center and crack egg open into the well.

Pour ? cup of the milk into the well in the flour mixture; stir until it is smooth. Add just enough of the remaining milk until the mixture is soft enough to drop from a spoon. Stir in the grated Cheddar cheese until the batter is well mixed. 

In a large saucepan or deep fryer, heat 2 inches of oil to 375° F.*. Drop tablespoons of the mixture, 6 to 8 at a time, into the hot oil and fry 0until golden brown on all sides, 1 to 2 minutes. Drain the fritters on paper towels, transfer them to a platter, and serve immediately.

*Tip: Be sure the cooking oil is at the correct temperature before you begin frying the fritters, so they turn out light and crispy.

Makes 12 fritters.

Per fritter: 99 calories; 4 g protein; 90 carbs; 5 g fat; 29 mg cholesterol; 138 mg sodium


PINEAPPLE CHEESE BAGELS

~Submitted by Larry Holmes, Ontario, Canada

2 cans (8 ounces each) sliced pineapple in juice
1 container (8 ounces) cream cheese
3 tablespoons raisins
4 large pumpernickel bagels (or plain bagels)
3 tablespoons toasted sliced almonds

Place 2 tablespoons juice from pineapple in a medium-size bowl and set aside. Drain the pineapple slices and pat them dry in paper towels; set aside. Stir cream cheese and raisins into the reserved pineapple juice until well mixed.

Cut each bagel tin half horizontally and toast in a toaster or toaster oven. Spread the cut surfaces of the bagels with equal amounts of the cheese mixture. Top each with a pineapple slice and some almonds. Serve immediately.

Makes 4 servings.

Per serving: 657 calories; 20 g protein; 96 g carbs; 25 g fat; 60 mg cholesterol; 773 mg sodium


VEAL PARMIGIANA

~Submitted by Larry Holmes, Ontario, Canada

8 slices veal scaloppini (about 1 ? pounds)
1 large egg
3 tablespoons water
? cup all-purpose flour
? cup seasoned bread crumbs
4 tablespoons olive oil, divided
2 cloves garlic, finely chopped
? cup white wine
2 cups prepared plain spaghetti sauce
4 ounces mozzarella cheese, cut into 8 slices
? cup grated Parmesan cheese
1 tablespoons finely chopped parsley

Using a mallet, pound each veal slice until it is about 1/8 inch thick. In a pie plate, combine egg with water. On each of two separate sheets of wax paper, place flour and bread crumbs. Coat the scaloppini first with the flour, then with the egg mixture, then the crumbs.

In a large skillet (preferably with nonstick coating), heat 2 tablespoons oil over moderately high heat. Add enough veal slices to cover the bottom of the skillet without crowding. Cook until they are slightly browned on both sides, about 1 ? minutes on each side.

Transfer the cooked veal to a plate and keep warm. Add the remaining 2 tablespoon oil to the skillet, cook the remaining veal slices, and transfer them to the plate.

Add garlic to the skillet; saut? 10 seconds. Add wine, stirring and scraping the skillet. Add spaghetti sauce; bring to boil.

Return the veal and any accumulated juices to the skillet. Top each veal slice with a slice of mozzarella; sprinkle with Parmesan. Reduce the heat to low, cover, and cook until the cheeses are melted, about 5 minutes. Sprinkle the veal with parsley and serve.

Makes 4 servings.

Per serving: 631 calories; 45 g protein; 36 g carbs; 33 g fat; 201 mg cholesterol; 1366 sodium


ROTELLE WITH CHEESE & WALNUTS

~Submitted by Larry Holmes, Ontario, Canada

1 pound rotelle or fusilli (wheel-shaped or screw-shaped pasta)
1 tablespoons butter
1 cup walnut pieces
? cup half-and-half
1 cup canned reduced-sodium chicken broth
4 ounces mascarpone or cream cheese, softened
ground black pepper to taste
2 tablespoons chopped parsley

In a stockpot, bring 4 quarts of water to a boil. Cook pasta in the boiling water according to package directions or until it is tender but firm to the bite.

Meanwhile, in a small saucepan, melt butter over low heat. Add walnuts and saut? until lightly toasted, about 1 minute. Add half-and-half and chicken broth. Increase the heat to moderately high and gently bring to boil.

Reduce the heat. Add the cheese to the half-and-half mixture and whisk until the liquid is smooth. Season with pepper and stir in chopped parsley

Drain the pasta thoroughly and transfer it to a serving bowl. Pour the sauce over the pasta and toss gently. Serve immediately.

Makes 4 servings.

Per serving: 527 calories; 13 g protein; 41 g carbs; 35 g fat; 50 mg cholesterol; 22 2 mg sodium.


THREE CHEESE CHARLOTTE

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon butter
6 slices day-old or lightly toasted whole wheat bread
4 large eggs, separated, at room temperature
1 can (5 ounces) evaporated milk
2 ounces Fontina or Gouda cheese, coarsely grated
2 ounces Jarlsberg or Swiss cheese, coarsely grated
1 ounce blue cheese, crumbled
1/8 teaspoon ground white pepper
pinch ground nutmeg

Preheat oven to 350° F. In a medium-size saucepan, heat milk over moderate heat until scalded, stirring frequently. Grease a shallow oval 12-by 9-inch baking dish with 1 tablespoon butter.

Cut four slices of bread in half diagonally; cut the remaining two slices in small cubes. Using a spatula, briefly dip the bread halves into the scalded milk and line the sides of the baking dish with them, overlapping the edges. Add the bread cubes to the remaining milk. Let the bread cubes stand to absorb as much milk as possible.

In a large bowl, beat egg yolks, evaporated milk, the bread cubes and any remaining milk, and the cheeses. Stir in pepper and nutmeg.

In a medium-size bowl, using an electric mixer, beat the egg whites until stiff but not dray. Fold the whites into the cheese mixture. Pour the mixture over the bread. Bake the charlotte until golden and a knife inserted in the center comes out clean, 25 to 30 minutes. Serve.

Makes 4 servings.

Per serving: 469 calories; 27 g protein; 35 g carbs; 25 g fat; 281 mg cholesterol; 719 mg sodium


BAKED CHEESE & SAUSAGE

~Submitted by Larry Holmes, Ontario, Canada

1 pound red potatoes, halved
8 ounces Gruy?re cheese
8 ounces kielbasa or other cooked smoked garlic sausage
pinch ground black pepper
gherkins or cocktail-size pickled onions

In a large saucepan, bring 2 inches of water to a boil over high heat. Reduce the heat to low. Add potatoes, cover, and cook just until fork tender, about 15 minutes.

Meanwhile, cut and discard rind from cheese. Cut the cheese into ?-inch thick slices. Remove the casing from kielbasa. Cut the sausage diagonally into ?-inch-thick slices.

Preheat oven to 375° F. In a 9- or 10-inch shallow baking dish, arrange the cooked potatoes, cut sides up, around the edge of the dish. Place the kielbasa in the center of the dish. Arrange the cheese over the potatoes overlapping the slices if necessary.

Bake until the cheese is completely melted and the sausage is heat through, 10 to 15 minutes. Sprinkle the cheese with a pinch of black pepper garnish with gherkins or pickled onions. Serve immediately.

Makes 4 servings.

Per serving: 498 calories; 28 g protein; 21 g carb; 34 g fat; 100 mg cholesterol; 815 mg sodium


CHEESE COVERED OLIVES

~Submitted by Leasa, Holstein, IA

I use jalapeno stuffed green, but I don't see why you can't use your favs!!

1 C shredded SHARP cheddar
1 T butter
1/2 C flour
dash of cayenne pepper (I used hot sauce)
25 med olives, well drained

Cream butter and cheese. Add flour and pepper. Wrap about 1 t batter around each olive. Bake 15 mins at 400 degrees.


GREEN CHILI CHEESE SQUARES

~Submitted by Leasa, Holstein, IA

1 4oz can chpd green chilies
1 C shredded Monterey Jack
1 C shredded sharp cheddar
1/4 C minced onion
1/4 C crumbled potato chips
8 eggs, slightly beaten
1/2 milk
dash cayenne
chopped cilantro or parsley

Mix chilies, cheeses and onion, put in bottom of well greased 8 inch square baking pan. Sprinkle pot chips over all. Combine eggs, milk and cayenne, pour over chips cheese and chilies. Back at 325 for 45-50 mins til set. Cool 5 mins. Cut into shapes and serve with toothpicks. Garnish w/parsley or cilantro. Serve warm or at room temp. Makes about 3 doz appetizers.


CHEESE DANISH

~Submitted by Lou, FL

Here is an excellent dessert which can be done a couple of ways.

Ingredients:
2-8 ounce cans of crescent rolls
1-8 ounce package of cream cheese ( not low-fat )
1 cup sugar
1 egg
1 tsp almond or vanilla extract
cinnamon and sugar

Filling:
Beat together cream cheese, egg, sugar and extract.

Butter or spray a 9x13 and spread a can of the rolls in prepared pan and up the sides, being sure to close all seams. Pour filling into the crust and then cover with the other can of crescent rolls. This is a little tricky and I roll them out on wax paper. Seal well and sprinkle with the cinnamon and sugar. Bake at 350* for about 20 minutes.

Variations:
My one sister doubles the filling. I use Nutella and swirl it in. I have also used strawberry jam swirled in. Try your favorite jam or maybe flavored chips.


SIDE DISH CHILI RELLENO

~Submitted by Margo, CO

I got this one about 30 years ago and have been using ever since :) - great

Can of whole green chilis
1 egg
flour
American cheese

Mix egg and flour to a rather thick sauce - if you let it set for a little while it melds together better.

Slice green chilies up one side, and empty of seeds. Take a slice of American cheese and cut to size of half of chili. Close chili and dip chili in sauce. Fry in hot oil until egg mixture turns a mild brown and cheese melts.

Great with tacos.


BAKED MACARONI & CHEESE

~Submitted by Pam, OH

2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) Velveeta cheese
2 cups (8 ounces-dry) elbow macaroni
1/4 cup bread crumbs 

In a saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, broken into small pieces. Heat until melted, stirring constantly. Cook macaroni as directed and drain. Combine with sauce in a 2 quart casserole, tope with remaining cheese and bread crumbs. Bake at 3500F. for 20 to 25 minutes until nicely browned. Makes four servings as a main dish. More than that as a side order. Serve with optional garnish of catsup. 

OPTIONAL: MACARONI TERHUNE Van DEWATER 

Follow the above recipe with the addition of cubed ham, diced green pepper, and sliced fresh mushrooms for a delightful main course. (Onions are OK, too). This variation was originated by the master chef whose nom de' plume it bears.


~Submitted by Pam, OH

These are from the South Beach Diet, I tweaked them a little, they make a great snack. ~Pam

MOCHA RICOTTA CR?ME 

2 cups part-skim ricotta cheese
1 Tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
1 Tablespoon Splenda®
? teaspoon instant coffee or espresso powder
2 Tablespoons sugar-free chocolate morsels (Hershey’s sweetened with Splenda®)
Dash of cinnamon (one crank from my spice carousel)

DIRECTIONS:
Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder, dash of cinnamon, and sprinkled with the mini chocolate chips.

ALMOND RICOTTA CR?ME

2 cups part-skim ricotta cheese
1 teaspoon almond extract
1 Tablespoon Splenda®
2 Tablespoons slivered, toasted almonds 

Mix together the ricotta, almond extract, and sugar substitute in a dessert bowl. Sprinkle almonds on top of chilled dessert to serve.

VANILLA RICOTTA CR?ME 

2 Cups part-skim ricotta cheese
2 teaspoons vanilla extract
1 Tablespoon Splenda®

Mix together the ricotta, vanilla extract, and sugar substitute in a dessert bowl. Chill.


POTATO CHEESE BISCUITS

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst

Serves 4-6 

? cup seasoned, cooked and mashed potatoes
? cup grated cheese
? teaspoon dry mustard
5 tablespoons rolled oats
salt and pepper
chopped parsley for garnish 

Combine all ingredients and mix to a stiff dough.

Roll out thinly on floured board. Cut into rounds.

Refrigerate for 30 minutes.

Place on a well greased plate over hot coals. Turn over after 4 minutes and brown other side.

Serve with bacon and garnish with chopped parsley.


CHEESE & GARLIC POTATOES

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst 

Serves 6-12 

6 large potatoes
1 cup cottage cheese
? cup grated mild cheese
2 cloves garlic 

Bake potatoes in jackets. Cut each in half and scoop out inside.

Mash potato and add the cottage cheese, grated cheese and thinly sliced garlic.

Pile back into jackets and wrap each in greased tin foil.

Place in hot coals of barbecue to heat through.


ASPARAGUS, POACHED EGG & CHEESE SAUCE

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst 

Serves 4

1 bunch asparagus
2 tablespoons butter
2 tablespoons flour
1 cup milk
? cup grated cheese
salt and pepper
4 eggs
4 slices buttered toast
parsley for garnish 

Cook asparagus in salted water until tender, then drain. Keep hot while preparing sauce.

Heat butter, then add flour and cook 3 minutes.

Add milk, slowly stirring all the time. Add cheese and cook 2 minutes. Season. Keep warm.

Poach the eggs and make 4 rounds toast and butter.

On each plate place buttered toast. Place quarter of asparagus on toast, place a poached egg on top.

Cover with cheese sauce.

Sprinkle with pepper and garnish with parsley.


BAKED 3 CHEESY MACARONI

~Submitted by Fancy, Aurora, NE

1 - 16 oz ctn cottage cheese
3/4 cup sourcream
8 oz macaroni cooked
1 egg - slightly beaten
5 oz colby cheese shredded
5 oz american cheese shredded
1 tsp salt

Bake in 350 preheated oven until bubbly (20-30 min)


GINNY'S SMOKEY ALBACORE SPREAD

~Submitted by Barbara, Chula Vista, CA

Source: oregonschoice.com.

1 (7 3/4 ounces) can Oregon's Choice Gourmet Alder Smoked
Albacore (drained)
1 (3 ounces) pkg. softened cream cheese (low fat O.K.)
1 or 2 chopped green onions
1 teaspoon lemon juice
lemon pepper to taste

Mix all ingredients and serve with crackers.

NOTE: Regular albacore can be substituted for alder smoked albacore. You can add a couple of drops of liquid smoke (or leave plain) - both ways are delicious!


HOT CHEESY SPINACH DIP

~Submitted by Barbara, Chula Vista, CA

2 tablespoons butter
1/4 cup chopped onion (about 1/4 medium)
2 cloves garlic, minced (1 teaspoon)
1 tablespoon all purpose flour
1 3/4 cups half and half
2 packages (9 ounces each) frozen chopped spinach, thawed and well drained.
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix (I used Knorr)
1/4 cup shredded Parmesan cheese

Makes 8 servings

Preheat oven to 425 F. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

Stir in flour; cook and stir an additional minute. Add half and half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix. Spoon dip into a 1 quart casserole or gratin dish. Sprinkle with Parmesan.

Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.

Note: I served this with homemade French bread. Baked in a long roll. Sliced and lightly toasted in the toaster oven. The rounds of bread were small and just right for dipping.


BROILED PEAR AND SWISS CHEESE SANDWICH

~Submitted by Barbara, Chula Vista, CA

Yield: 6 servings.

6 slices Sandwich bread
6 slices Swiss cheese (1 oz. each)
2 medium pears, pared, cored and sliced
1 tablespoon sugar
1/2 teaspoon Cinnamon

Toast bread. Place a cheese slice on each piece of toast. Arrange sliced pears on cheese. Mix sugar and cinnamon. Sprinkle on pears. Broil 10 minutes or until lightly browned. Serve hot.

Note: I peel the pears. Recently I fixed these for some young children that I was watching for some friends. I was amazed at how much the 2 year old ate. Needless to say that I would fix this again for young children.


SPINACH SUPREME

~Submitted by Jean, Syracuse, NY

Makes 8 servings

2 10-ounce packages frozen leaf spinach 
2 cups white rice, cooked 
2 cups cheddar cheese, shredded 
4 eggs beaten 
4 tablespoons margarine softened 
2/3 cup milk 
1/4 cup onion chopped 
1 tablespoon Worcestershire sauce 
2 teaspoons salt 
1 teaspoon rosemary crushed 

Cook spinach and drain well. Combine rice with remaining ingredients. Stir in spinach. Pour mixture into greased casserole dish. Bake at 350 degrees F. for 35 minutes.


CORN PUDDING

~Submitted by Jean, Syracuse, NY

Like a souffl? but less temperamental, this pudding can be served either straight from the oven or at room temperature. Don't worry if you can't find fresh corn; frozen kernels work just fine.

1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4- pounds piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup fresh (from about 2 ears) or frozen corn kernels
1 1/2 cups half-and-half
6 eggs
1 1/2 teaspoons sugar
1/8 teaspoon cayenne
1/4 pound Monterey jack, grated (about 1 cup)

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.

2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly. 

3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes. 

Variations: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding. 

Serves 4.


CHEESY CHICKEN FLORENTINE

~Submitted by Jean, Syracuse, NY

2 (12-oz.) packages Stouffer's frozen Spinach Souffl?, defrosted
6 boneless, skinless chicken breast halves,
salt and pepper
2 tablespoons vegetable oil
2 cups cooked white rice
1 cup milk
1 cup shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup coarse fresh breadcrumbs
2 tablespoons butter or margarine, melted

Season chicken breasts with salt and pepper; saut? in vegetable oil until both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffl?, rice, milk, 1/2 cup Swiss cheese, onion, mustard and salt in large bowl; stir well. Spread into bottom of a 9x13-inch baking pan; place chicken on top of spinach mixture.

Combine breadcrumbs, butter and remaining Swiss cheese in small bowl; sprinkle mixture evenly over casserole.

Cover casserole with aluminum foil. Bake in preheated 375F oven for 25 minutes; remove cover. Continue baking for 35 to 40 minutes or until spinach mixture is set and chicken is no longer pink in the center.


BAKED THREE-CHEESE EGG CASSEROLE

~Submitted by Jean, Syracuse, NY

7 large eggs 
1 cup milk 
2 teaspoons sugar 
4 cups ( 1 pound) shredded Monterey Jack (or cheese of your choice) 
4 ounces cream cheese, cubed 
1 (16-ounce) container small curd cottage cheese 
2/3 cup butter or margarine, melted 
1/2 cup all-purpose flour 
1 teaspoon baking powder

1. Preheat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside.

2. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.

3. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.

Serves 12.

Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes.


TACO NOODLE BAKE

~Submitted by Judy, MI

Home Style Egg Noodles (12 Oz)
1 lb. lean ground beef 
l large onion, chopped 
3/4 cup water 
1 pkt. dry taco seasoning mix 
1 can (11 oz.) Mexican corn, drained 
8 oz. Mexican style processed cheese spread, cut into 1" chunks 
1 jar (6 oz.) chunky salsa 
to taste black olives, sliced and pitted (optional) 
1 bag tortilla chips (optional) 
2 tomatoes, cut into wedges 

* Miscellaneous: Reames Golden Ribbon Egg Noodles may be substituted for Homestyle.

Preparation: Cook noodles according to package directions, drain and set aside. Meanwhile, in a large skillet, cook ground beef and onion until meat is brown; drain fat. Stir water and taco seasoning into ground beef mixture, then cover. Bring to boiling; reduce heat. Simmer for one minute; stir. Add noodles, corn, salsa, and cheese. Cook over medium heat, stirring frequently until cheese is melted and mixture is heated through. Serve with tortilla chips, tomato wedges and black olives, if desired.


FRIED CHEESE STICKS

~Submitted by Treva, Eastern TN

4 oz mozzarella cheese sticks (string cheese)
1/2 cup parmesan cheese, grated
1 whole egg, beaten
2 cup olive oil

Cut the string cheeses in half.

Dip into the beaten egg and then coat with parmesan cheese.

Fry in oil until browned

You can also use the same method substituting mushrooms, zucchini slices etc.



BAKED PARMESAN FISH WITH PASTA

~Submitted by Treva, Eastern TN

Here's a great recipe. But I'll tell you something I do with this when the pasta is done. I take about 2 tablespoons of butter and Parmagianno and toss well before plating.

4 servings

4 ounces Angel Hair Pasta, cooked 
1/3 cup nonfat Parmesan cheese, grated
1 teaspoon flour 
3 thyme sprigs, crushed without the stems 
4 (6 oz. ea) white fish fillets (ie. cod, orange roughy, etc.)
1 yellow onion, chopped 
1 cup mushroom caps, halved 
1/2 cup green onions, finely sliced
2 cloves garlic, crushed 
1/8 teaspoon salt 
1/8 teaspoon ground black pepper

Cook your pasta according to package directions. 

Preheat oven to 350F.

Place the Parmesan cheese, flour, and thyme in a paper bag. Individually coat the fish by gently shaking the fillets in the bag; reserve the coating ingredients in the paper bag.

Place fillets in a baking pan with rack, bake for 20 minutes. The fish fillets are done when they flake apart with a fork. 

Heat a large, nonstick skillet over medium-high heat. Saut? the yellow onion, mushrooms, green onions and garlic until the onions are tender; stir frequently. Seasoned with salt and pepper according to taste. 

Place cooked pasta on oven-warmed plates. Attractively arrange the fish fillets on the pasta. Serve with mushroom medley over the fish and pasta. Garnish the dish with fresh thyme.


BEER CHEESE FONDUE

~Submitted by Treva, Eastern TN

1 clove garlic, split in half 
2 cups beer (non alcoholic is fine) 
1 pound sharp Cheddar cheese, shredded 
1 pound mild Colby cheese, shredded 
2 tablespoons. ketchup 
1 tablespoon Dijon mustard 
2 teaspoons Worcestershire sauce 
1 onion, chopped 
1 tablespoon olive oil 
1/2 teaspoon hot red pepper sauce 

Rub fondue pot with garlic and discard garlic. Pour beer into pot and heat over low heat until steam begins rising from surface. 

In heavy skillet cook onion in olive oil until tender. Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended. You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including cubes of your favorite breads and vegetables.


BAKED BRIE WITH FRESH HERBS

~Submitted by Treva, Eastern TN

Ingredients:
1/4 cup sun dried tomatoes, chopped
1/2 cup fresh basil leaves
2 tablespoons grated parmesan cheese
2 tablespoons toasted pecans or walnuts
1 tablespoon olive oil
1 clove garlic, peeled
1/8 teaspoon freshly ground pepper
salt to taste
16 ounces Brie cheese

In bowl of food processor combine tomato, basil, cheese, nuts, oil, garlic and pepper. Process to form a fine paste. Season with salt. Scrape into a bowl, cover and refrigerate until ready. Bring to room temperature. Trim the white crust from the Brie and cover the top of the cheese with the herb mixture. Place Brie on a baking sheet and bake at 375 degrees F oven for about 5 minutes until the cheese is beginning to melt. Transfer to serving plate and surround with crackers. Serve immediately.


PASTA WITH FOUR CHEESES

~Submitted by Treva, Eastern TN

6 tablespoons butter, divided
1/4 cup flour
3 & 1/3 cups half and half
4 ounces fontina cheese, shredded
4 ounces gruyere cheese, shredded
4 ounces gorgonzola cheese, crumbled
1 package (16 ounces) corkscrew pasta
1/4 cup grated parmesan cheese
1/4 teaspoon pepper 

Melt 4 tablespoons of the butter in a saucepan. Add the flour and cook over low heat 2 to 3 minutes. Gradually stir in half and half. Bring to a boil, reduce heat and add fontina, gruyere and gorgonzola cheese. Stir until smooth.

Cook pasta in boiling, salted water until just tender, 8-10 minutes. Drain and toss with remaining 2 tablespoons butter. Pour sauce over pasta. Sprinkle with parmesan cheese and pepper. Toss.

Makes 8 servings.


CHEESY TREASURE MUFFINS

~Submitted by Treva, Eastern TN

1 egg, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup sugar
2 cups self-rising cake flour, unsifted
1/4 cup green onions, chopped
4 slices bacon, cooked, drained and crumbled
1/2 cup Swiss cheese, shredded
1/2 cup sharp cheddar cheese, shredded
8 ounces jalape?o jack or colby jack cheese, cut into 3/4-inch cubes

Preheat oven to 400. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, Swiss cheese and 1/4 cup cheddar cheese. Fill muffin compartments 1/3 full. Place one cube of jalape?o jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm.


RICOTTA PIE

~Submitted by Tena, MO

Source: Culinary Arts Institute Italian Cookbook

Crust
2 cups flour
1/2 teaspoon salt
1 cup shortening
2 egg yolks, slightly beaten
1 to 2 tablespoons cold water

Filling
1 1/2 pounds ricotta
1/4 cup flour
2 tablespoons grated orange peel
2 tablespoons grated lemon peel
1 tablespoon vanilla extract
1/8 teaspoon salt
4 eggs
1 cup sugar
2 tablespoons powdered sugar

Crust
Combine flour with salt. Cut in shortening until it is the size of small peas. Gradually sprinkle egg yolks over mixture; mix until thoroughly combined. Stir in just enough water to hold dough together. Shape into a ball and flatten on a lightly floured surface. Roll out to form a circle about 11 inches in diameter and 1/8 inch thick. Fit dough into a 9" round layer cake pan. Trim dough, leaving a 1/2" border around top of pan. Pinch dough between index finger and thumb to make it stand about 1/4" high around edge; set aside.

Filling
Combine cheese, flour, orange peel, lemon peel, vanilla, and salt; set aside. Beat eggs until foamy. Gradually add sugar, and continue beating until eggs are thick and pile softly. Stir eggs into ricotta mixture until well blended and smooth. Pour filling into pastry. Bake at 350F for about 50-60 minutes, or until filling is firm and pastry is golden brown. Cool, and dust powdered sugar over top before serving.

CREAMY SEAFOOD PASTA

~Submitted by Maggie, TX

16 oz uncooked linguine 
1 can (18.5 oz) Progresso® Traditional New England clam chowder 
1 cup milk 
1/2 cup shredded Parmesan cheese (2 oz) 
2 cloves garlic, minced 
2 tablespoons olive oil 
1 1/2 lb uncooked peeled deveined large shrimp, tails peeled 
1 package (8 oz) sliced fresh mushrooms (3 cups) 
4 medium green onions, chopped (1/4 cup) 
1/4 to 1/2 teaspoon crushed red pepper flakes 
1/2 cup chopped fresh parsley 
Salt and pepper to taste, if desired 
1/2 cup shredded Parmesan cheese (2 oz), if desired

1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.

2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.

3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.

4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.

5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

Serves 8.
1 Serving: Calories 410 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 130mg; Sodium 740mg; Total Carbohydrate 55g (Dietary Fiber 4g; Sugars 4g); Protein 27g
% Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 30%
Exchanges: 3 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 Fat
Carbohydrate Choices: 3 1/2

Source: Betty Crocker

SUGAR-FREE STRAWBERRY CHEESECAKE

~Submitted by Jean, Syracuse, NY

Ingredients:

1 pg low fat cream cheese 
1 pg sugar free Strawberry Banana Jell-O 
2 cups sugar free low fat whipped topping 
Fresh Strawberries (add bananas if you like) 
1 graham cracker crust made with any granulated diabetic sweetener 

Preparation: 
Dissolve Jell-O with 1/2 cup boiling water.

Mix into cream cheese until there aren't any lumps. Fold the whipped topping into this mix.

Cut your strawberries (and bananas) length wise, so the cuts are flat.

Line the bottom of your crust with the fruit. Cover with the cheesecake mix.

If you want to add another layer of fruit in the middle, that's fine. Top with fresh strawberries quartered. Refrigerate until firm.


CHOCOLATE CHEESECAKE

~Submitted by Maggie, TX

Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

Preheat oven to 350 degrees. With margarine, lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary. With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top. Slice with a knife which has been warmed in hot water.

Serves 12.
Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium
Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat
Cholesterol: 50 mg per serving


CHICKEN CORDON BLEU

~Submitted by Maggie, TX

6 (4 ounce) boneless, skinless chicken breast halves
4 ounces sliced fat-free Swiss cheese 
3 ounces lean smoked ham
All-purpose flour 
2 egg whites, beaten 
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray

Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with wooden picks. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes. Place chicken in baking pan. Bake at 350 degrees F, uncovered, until cooked through, about 30 minutes.

Serves 6
Calories: 210 Protein: 34.6 g Sodium: 540 mg Cholesterol: 73.2 mg Fat: 3.9 g Carbohydrates: 6.3 g
Exchanges: 4 Meat 

Source: 1,001 Recipes For People with Diabetes

COTTAGE SCRAMBLED EGGS

~Submitted by Jean, Syracuse, NY

4 eggs, beaten
1/4 cup milk
1/4 cup cottage cheese
salt and pepper to taste
1 tablespoon oil

Beat eggs together in a small bowl. Add milk, salt and pepper, and cottage cheese and stir. Pour oil in a large skillet, then add the egg mixture. Let cook for a few minutes, then use a spatula to lift and stir constantly until well cooked. Make sure you don't burn the cottage cheese.

Warming Tip: To keep French toast, waffles, and pancakes warm until you serve them, put them in a casserole dish or in an "oven safe" plate and place them in a 300F degree oven until breakfast is served.

Serves 2.


CREAMY FETTUCCINE

~Submitted by Maggie, TX

6 oz fettuccine, uncooked
1/4 cup butter or margarine
2 tbs all-purpose flour
1/2 cup half-and-half (or light cream)
1/2 cup water
1/2 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
1/2 tsp coarsely ground black pepper
1/2 tsp garlic powder
1/2 tsp poppy seeds
1/4 tsp salt

Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately.

Serves 2.

PASTITSIO

Serves 8

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 pound lean ground beef
Two (14-ounce) cans diced tomatoes, drained
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 3/4 teaspoons coarse salt, plus more for cooking macaroni
1/4 teaspoon freshly ground pepper
1/2 pound elbow macaroni
3 tablespoons unsalted butter, plus more for baking dish
1/3 cup all-purpose flour
4 cups (1 quart) whole milk
2 large eggs
1 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese

1. Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 7 minutes. Stir in beef, breaking it up with a wooden spoon, and cook until browned, about 7 minutes. Drain all but 1 tablespoon fat. Add tomatoes, oregano, cinnamon, 1 teaspoon salt, and pepper; bring to a boil, then reduce to a simmer and cook, covered, for 15 minutes. Uncover, and simmer for 15 minutes more. Remove from heat; set aside. 

2. Meanwhile, bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain macaroni; set aside. 

3. Melt butter in large saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Increase heat to high, and while continuing to whisk, add milk and remaining 3/4 teaspoon salt. Bring to a boil, and remove from heat. 

4. Beat eggs in a small bowl. Slowly whisk in 1 cup of hot cream sauce, being careful not to scramble eggs, then beat egg mixture back into cream sauce. Whisk in 3/4 cup Parmesan. 

5. Brush a 9-by-13-inch baking dish with butter. Add half of the macaroni. Cover with 1 1/2 cups cheese sauce. Spread beef mixture evenly over. Layer with remaining macaroni; sprinkle with feta cheese. Top with remaining cheese sauce, and sprinkle with remaining 1/4 cup Parmesan. Bake in oven until golden and bubbling, 35 minutes. Let stand until firm, about 15 minutes. 

Source: "At Home Caf?" by Leslie Carpenter and Helen DeFrance


EASY CHEESE BREAD

1 package (16 oz.) hot roll mix, plus ingredients to make mix 
1/4 cup sun-dried tomatoes (chopped) 
1 tablespoons green onion (sliced) 
8 oz. Jalape?o-Jack cheese (cubed)

Make hot roll mix according to package directions, adding sun-dried tomatoes and green onion; knead cheese into dough. Divide dough in half; shape into 2 round or oval loaves on a greased cookie sheet. Let rise (covered), in warm place until doubled in size, 30 to 40 minutes. Bake at 375° F until golden, about 20 minutes. Makes 2 loaves.

Calories Per Serving: 96
Protein: 3.4 g
Fat: 4.6 g
Carbohydrate: 10 g

TIP: The bread can be stored in the freezer.


PARMESAN AND POPPY SEED STICKS

Makes 40

To keep the "twist" in the cheese straws, it is essential that they be very cold when they go into a very hot oven. The standard size for one sheet of frozen puff pastry from a grocery-store box is ten by ten inches. If your puff pastry is not this size, cut the width to measure ten inches. If the length is longer than ten inches, you will get more straws per sheet and might need more cheese and poppy-seed mixture.

1 ten-by-ten-inch sheet frozen puff pastry (one sheet from a 17.3-ounce package) 
1 to 2 ounces Parmesan cheese, grated on the small holes of a box grater to yield about 1/3 cup
1 teaspoon cayenne pepper
3 tablespoons sesame seeds, lightly toasted
3 tablespoons poppy seeds
1 1/2 teaspoons coarse salt
1 large egg, lightly beaten

1. Thaw puff pastry according to package instructions, just until it is soft enough to cut. (This should take about 20 to 30 minutes at room temperature). Puff pastry should still be very cold. Preheat oven to 425° with two racks.

2. In a small bowl, mix to combine cheese and cayenne pepper. In a second small bowl, combine sesame and poppy seeds with salt, and set aside.

3. Arrange cold puff pastry on work surface. Cut puff pastry lengthwise into two equal 5-inch-wide halves. Brush each half with beaten egg. Sprinkle one half with cheese mixture and other half with seed mixture. Using a pastry cutter or knife, cut each half crosswise into twenty 1/2-inch strips.

4. Working one at a time, twist each strip into a double spiral, and transfer to parchment-lined baking sheets, 1/2 inch apart. Using your thumb, press the ends of the strips down into the parchment to prevent unraveling. Transfer to freezer, and chill until very firm, about 20 minutes. (Refrigerator may be used for chilling but will take at least twice as long.) Check dough while chilling to make sure it stays twisted.

5. Transfer the straws to the oven, and bake until golden, rotating baking sheets halfway through cooking time for even browning, 10 to 15 minutes. Cool the straws on a cooling rack. Straws may be made 1 day ahead and kept, in an airtight container, at room temperature.

Source: Martha Stewart Living


CAMEMBERT ASPARAGUS BREAD PUDDING

A delightful side dish; great served with roasted turkey breast or chicken.

Serves 8

1 1/2 tablespoons unsalted butter plus more for dish 
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper 
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms
1 small Vidalia or Spanish onion peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs room temperature

Heat oven to 350°. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.

Fill a large straight-sided saut? pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.

Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.

Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.

Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.

To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.

Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.

Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.


ROQUEFORT DRESSING

Serves 4 

1 tablespoon Dijon mustard
3 tablespoons champagne vinegar or white wine vinegar
4 ounces Roquefort cheese, crumbled
Coarse salt and freshly ground pepper 
1/2 cup extra-virgin olive oil

Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper. 


CHICKEN ENCHILADAS

Serves 4; Prep time: 20 minutes; Total time: 50 minutes 

For the Sauce: 
1 tablespoon canola oil 
1 small onion, finely chopped
1 garlic clove, minced
1 jalape?o pepper, finely chopped (remove seeds for milder flavor if desired)
1/4 teaspoon chili powder
1 (28-ounce) can whole peeled tomatoes, in pur?e
1 teaspoon fresh lime juice
Coarse salt and freshly ground pepper 

For the Enchiladas: 
8 (6-inch) corn tortillas 
12 ounces shredded cooked chicken (skin removed)
12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
2 tablespoons pickled jalape?os, minced (optional)
Sour cream, for serving (optional) 
Fresh cilantro leaves, for serving (optional) 

Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalape?o, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper. 

Preheat oven to 450°. 

Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalape?os, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.

Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.

Per serving: 667 calories; 36.3 grams fat; 48.7 grams protein; 37.3 grams carbohydrates; 6.4 grams fiber


TREASURE CHEESE HAM

(Shared by my buddy Johnny, LA)

2 full cut slices of smoked Ham bone in 
1 small can pineapple tidbits*
1 cup shredded pizza cheeses usually three or four blend in a bag 
1 cup sliced mushrooms 
1/4---1/2 cup brown sugar 
toothpicks

In a 9 X 13 covered oven dish spray the bottom of dish with non stick baking spray--place one slice of ham on bottom of pan. Sprinkle mushrooms over slice--spread pineapple tidbits over mushrooms--cover with cheese. Place second slice of ham on top of cheese and using toothpicks secure both slices together all around. Mix brown sugar with warm water* and stir making a thin glaze---pour over ham letting excess go to bottom of pan. Cover and bake at 350 until ham is tender when stuck with a fork---about 35-45 minutes. slice and serve securing each slice with a toothpick before removing from the pan. Your guest will rave about the goodies inside the ham.

*Note from Maggie-- I would use some of the pineapple tidbits juice, warmed, with the brown sugar to make a glaze.

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