Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I believe you will find something in today's issue that rings your dinner bell. You may also get a chuckle or two, and maybe have a reason to pause in thought. I hope so because that's why I send these out to you!

We had a busy week as my youngest kids had TAKS testing and doctor appointments. I did take time to have a wonderful lunch with my oldest, Joanna. We usually meet at an Olive Garden restaurant near her home for a relaxing chat. As a matter of fact, look in the Publisher's Choice section for a recipe from Olive Garden that I have enjoyed. Yum! I have prepared the dish at home and it is really good.

Some of you have been nice enough to email me, inquiring about that nasty cold I got last week. I'd like to say it has left me but it has been reduced to merely a pesky cough and chest congestion. With a little help from Nyquil, I am getting some rest. Maybe after all these 12-hour shifts I can settle in and hibernate like a bear and get better!

The monthly theme topic of Heirloom Recipes is still open and I am looking for your favorites to pop up in the recipe inbox. Oh, have you forgotten already? Well, let this little reminder get you into high gear. Please visit the Monthly Theme section to read all about it and find the handy link that will ensure your recipes reach me. Before I forget, you need to make sure your recipe has a title and that you include your name and location for posting. I have been playing email tag with a few of you in order to place your recipes in the theme issue. Maybe you can save us both some time, lol.

Linda has been on the ball and forwarded her notes to me for next Wednesday's issue. Man... are you in for a treat! And our Fancy is back and doing great! I am blessed to have these fine ladies in my corner. My thanks to them both!

We'll see you again on Wednesday. Until then, please be careful and try to do something nice for a stranger. You never know... your actions may be just what they need to get through a difficult time in their lives. We're here on this earth for more than paying taxes; we are here to make a difference in the lives of others. I hope I've made a difference in yours!

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
~Emily Post

Appearance and Reality

Shared by Treva, Eastern TN

To appear wise, one must talk;
To be wise, one must listen.

To appear to do good, one must be busy;
To do good, one must know when to stand aside.

To appear to lead, one must put oneself first;
To lead, one must put oneself last.

To appear caring, one must give advice;
To be caring, one must give space.

To appear to love, one must know how to give;
To love, one must know also how to receive.

To appear happy, one must smile;
To be happy, one must be free with tears.


One Liners

Shared by Jim, WA

Don't let your worries get the best of you; remember, Moses started out as a basket case.

Some people are kind, polite, and sweet-spirited until you try to sit in their pews.

Many folks want to serve God, but only as advisors.

It is easier to preach ten sermons than it is to live one.

The good Lord didn't create anything without a purpose, but mosquitoes come close.

When you get to your wit's end, you'll find God lives there.

People are funny; they want the front of the bus, the middle of the road, and the back of the church.

Opportunity may knock once, but temptation bangs on your front door forever.

Quit griping about your church; if it was perfect, you couldn't belong.

If the church wants a better pastor, it only needs to pray for the one it has.

God Himself does not propose to judge a man until he is dead. So why should you?

Some minds are like concrete thoroughly mixed up and permanently set.

Peace starts with a smile.

I don't know why some people change churches; what difference does it make which one you stay home from?!

A lot of church members who are singing "Standing on the Promises" are just sitting on the premises.

We were called to be witnesses, not lawyers or judges.

Be ye fishers of men. You catch them - He'll clean them.

Coincidence is when God chooses to remain anonymous.

Don't put a question mark where God put a period.

Don't wait for 6 strong men to take you to church.

Forbidden fruits create many jams.

God doesn't call the qualified, He qualifies the called.

God grades on the cross, not the curve.

God loves everyone, but probably prefers "fruits of the spirit" over "religious nuts!"

God promises a safe landing, not a calm passage.

He who angers you, controls you!

If God is your Co-pilot - swap seats!


Prayer:

Don't give God instructions -- just report for duty!

The task ahead of us is never as great as the Power behind us.

The Will of God never takes you to where the Grace of God will not protect you.

We don't change the message, the message changes us.

You can tell how big a person is by what it takes to..........discourage him.

The best mathematical equation I have ever seen: 1 cross + 3 nails= 4 given.

New Uses for Everyday Things

Shared by Jean, Syracuse, NY

USE ZIPLOC BAGS TO:

1. Knead dough. Place dough in a Ziploc bag so your fingers don't get sticky. Or slip your hand into the bag and wear it like a glove.
2. Store panty hose. Nude, Tan, Nearly Naked -- they look the same out of the package. Tear off the corner of the package listing the brand, size, and color, then slip it into a bag. Store each pair in its own bag to keep hose organized and prevent snags. 
3. Remove chewing gum or candle wax from a tablecloth, a couch, or carpeting. Gently rub gum or wax with a Ziploc bag filled with ice cubes until the substance hardens. Shatter gum with a blunt object, then vacuum up the chips. Carefully peel off frozen wax with a plastic spatula. 
4. Pipe frosting. Snip off a tiny corner to use a Ziploc as a pastry bag. 
5. Store homemade soup. Fill up bags, then lay them flat in the freezer. When the bags of soup freeze flat, you'll be able to pile them up like stacked books for easy, space-saving storage. 
6. Protect precious cargo. No bubble wrap? Slip a straw into the top of a nearly closed Ziploc bag and inflate. Remove the straw and seal to make a cushion. (Heirlooms, however, should wait for that bubble wrap.) 
7. Break up graham crackers or vanilla wafers to make a piecrust. Fill a bag with the cookies, then roll a rolling pin over it. 
8. Prevent a handbag from turning into a snow globe. Store pressed powder and other compacts in Ziploc bags. 
9. Gather herbs from the garden. Before winter frost sets in, wash, pat dry, and freeze the herbs in Ziploc bags. 
10. Ice an injury. Fill a bag with ice cubes to create a cold compress.

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 !

Repairman

Shared by Don G., GA

Mr. Gable had a leak in the roof over his dining room, so he called a repairman to take a look at it. 

"When did you first notice the leak?" the repairman inquired. 

Mr. Gable scowled. "Last night, when it took me 2 hours to finish my soup!"



If My Body Were A Car

Shared by Lou, FL

If my body were a car, this is the time I would be thinking about trading it in for a newer model.

I've got bumps and dents and scratches in my finish and my paint job is getting a little dull, but that's not the worst of it.

My headlights are out of focus and it's especially hard to see things up close.

My traction is not as graceful as it once was. I slip and slide and skid and bump into things even in the best of weather.

My whitewalls are stained with varicose veins.

It takes me hours to reach my maximum speed.

My fuel rate burns inefficiently.

But here's the worst of it -- almost every time I sneeze, cough or sputter.....either my radiator leaks or my exhaust backfires!



AL, BILL, AND HILLARY GO TO HEAVEN

Shared by Pam, OH

God addresses Al first; "Al, what do you believe in?" 

Al replies, "Well, I believe I won that election, but that it was your will that I did not serve. And I've come to understand that now." 

God thinks for a second and says, "Okay, very good. Come and sit at my left." 

God then addresses Bill. "Bill, what do you believe in?" 

Bill replies, "I believe in forgiveness. I've sinned, but I've never held a grudge against my fellow man, and I hope no grudges are held against me. 

God thinks for a second and says, "You are forgiven, my son. Come and sit at my right." 

God then addresses Hillary. "Hillary, what do you believe in?" 

Hillary replies, "I believe you're in my chair."

CAESAR MARGARITA SALAD

~Submitted by Vicki, Sarasota, FL

Salad:
Lime wedges, optional
Kosher or Margarita Salt, optional
1 large head romaine, torn
1 cup Monterey Jack cheese, shredded
1 red bell pepper, cut into thin strips
1/4 cup fresh cilantro, finely chopped

Margarita Dressing:
1/3 cup canola or safflower oil
1/4 cup lime juice, fresh
2 tbsp. egg substitute
1 1/2 tbsp. tequila
1 1/2 tsp. orange flavored liqueur
1 garlic clove, minced
1 serrano pepper, seeded and minced
1/4 tsp salt
1/4 tsp. ground cumin

Tortilla Triangles:
6 6inch corn tortillas cut into small triangles
1/2 cup canola oil
Margarita salt

RUB rims of 6 chilled salad plates with lime wedges and roll edges in salt. Set aside.

COMBINE lettuce, cheese, bell pepper and cilantro in bowl. Add margarita dressing and toss gently.

ARRANGE Salad on plates and sprinkle with tortilla triangles. Garnish with lime wedges.

DRESSING Combine all ingredients and whisk well. Cover and chill. Yield about 1 cup.

TORTILLA TRIANGLES 
FRY in hot canola oil in a small skillet til golden, drain on paper towels, and sprinkle with salt while hot. 

VICKI's notes...
I have used a real egg, and its fine, and also cheated with store bought tortilla chips. Also fine... But it is good!!


DOUBLE CHERRY PIE

~Submitted by Larry Holmes, Ontario, Canada

? cup miniature semisweet chocolate pieces
5 tablespoons butter
? cup quick-cooking or regular rolled oats
? cup all-purpose flour
? cup packed brown sugar

1 16-ounce can reduced-calorie cherry pie filing
1 16-ounce can pitted tart red cherries (water pack) drained
? teaspoon almond extract
? cup all-purpose flour
2 tablespopons brown sugar
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons butter, softened
? cup miniature chocolate pieces

Grease a 10-inch pie plate; set aside. For crust, melt the ? cup chocolate pieces and the 5 tablespoons butter in a medium saucepan. Remove from heat; stir in the ? cup oats, the ? cup flour and the ? cup brown sugar. Press onto bottom and sides of prepared pie plate to form a firm crust. Bake in a 350° F. oven for 10 minutes.

Meanwhile, for filling, combine pie filling, cherries and almond extract in a medium mixing bowl. Pour into the baked crust.

For topping: stir together the ? cup flour, the 2 tablespoons brown sugar and the 2 tablespoons oats in a small mixing bowl. Cut in the 3 tablespoons butter till mixture resembles coarse crumbs. Stir in the ? cup chocolate pieces. Sprinkle over filling.

Bake in 350°F oven for 35 minutes. Cool on a wire rack.

Makes 10 servings.

Per serving: 
304 calories; 14 g total fat (3 g saturated fat); 12 mg cholesterol; 91 mg sodium; 43 g carbohydrates, 1 g dietary fiber, 4 g protein.


OATMEAL PIE (Mock Pecan Pie)

~Submitted by Treva, Eastern TN

As it bakes, the oats form a chewy, nutty crust on top. Because it is rich, many people mistake it for a pecan pie.

1/4 cup butter or margarine
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup brown corn syrup
3 eggs
1 cup quick-cooking oats
1 unbaked 9-inch pie crust

In a large bowl, cream butter and sugar until fluffy. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in oats. Pour into pie shall and bake at 350 degrees about 1 hour, or until knife inserted in center comes out clean.


TRIPLE CHOCOLATE FUDGE BROWNIE MIX

~Submitted by Fancy, Aurora, NE

Source: Land O Lakes

This brownie mix is the perfect gift for REAL chocolate lovers on your holiday list.
Preparation 10 min. 
Baking 30 min. 

Ingredients:

* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsweetened cocoa
* 1 1/4 cups sugar
* 1/2 cup real semi-sweet chocolate chips
* 1/3 cup white baking chips
* 1/2 cup chopped walnuts
* 1/2 cup LAND O LAKES® Butter, melted
* 3 eggs, slightly beaten
* 2 teaspoons powdered sugar, if desired

Instructions:

Combine flour, baking powder and salt in small bowl. Spoon flour mixture into 1-quart decorative jar. Layer with cocoa, sugar, chocolate chips, white baking chips and walnuts. Place lid on jar. Include the following directions with jar of brownie mix.

Baking Directions: Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Combine 1/2 cup melted butter and 3 slightly beaten eggs in medium bowl. Add brownie mix from jar. Stir just until moistened. Spread batter evenly into prepared pan. Bake for 30 to 40 minutes or until brownies begin to pull away from sides of pan. (DO NOT UNDERBAKE.) Cool completely. Sift 2 teaspoons powdered sugar over top of cooled brownies, if desired.

TIP: Chocolate and cocoa powder both come from beans that grow in pods on trees in the tropics. The beans are harvested from the pods and fermented. After the beans are dried, roasted and cracked, cocoa butter is extracted. This leaves a dark brown paste which is dried and ground to make unsweetened cocoa powder.

Yield: 16 brownies

Nutrition Facts (1 brownie), Calories: 230, Fat: 12 g, Cholesterol: 55 mg, Sodium: 115 mg, Carbohydrates: 29 g, Dietary Fiber: 2 g, Protein: 4 g 


MUSHROOM AND BEEF SKILLET STEW

~Submitted by Treva, Eastern TN

Rather than simmering for hours, like traditional stew, Mushroom and Beef Skillet Stew is a streamlined version ready in less than 20 minutes. The secret? Start with flank steak, a cut that can be speedily pan seared. Mushrooms and other readily available produce -- bell peppers, zucchini and garlic - also cook in a flash.

1 pound flank steak
salt and ground black pepper, to taste
1 tablespoon olive oil
1pound small white mushrooms or medium-sized white mushrooms cut in halves (about 6 cups)
1 large yellow or red bell pepper, cut in 1 inch squares
1 medium zucchini, halved lengthwise, sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1 can (14-1/2 ounces) diced tomatoes with Italian seasonings

Season steak on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 teaspoons of the oil over medium heat. Add steak; saut? just until well browned on both sides but no more than medium-rare inside, about 3minutes per side. Remove to a cutting board; let stand for 3 minutes. Meanwhile, heat remaining 1-1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini and garlic; cook and stir until mushrooms begin to release juices, about 3 minutes; stir in tomatoes and cook, stirring occasionally, until mushrooms are just tender, about 5 minutes. On a board, slice steak thinly on the diagonal and cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately.

Serves 4.


LAS CRUCES LASAGNA ROLLS

~Submitted by Angelique, TX

12 pieces lasagna, uncooked
15 oz. part-skim Ricotta cheese
2 eggs or egg substitute
3 Tbs. fresh cilantro or 1 Tbs. dried cilantro, chopped
1 cup Monterey Jack cheese

SAUCE:
1 medium onion, chopped
2 Tbs. fresh cilantro or 2 tsp. dried cilantro, chopped
1 Tbs. chili powder
32 oz. low-sodium stewed tomatoes
4 oz. chopped green chiles
2 Tbs. vegetable oil
1 clove garlic, minced
1-1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. oregano

Prepare pasta according to package directions, drain. To prepare sauce, in a large skillet, saut? onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approximately 15 minutes. Remove from heat. Reserve approximately 1 cup of sauce to accompany finished dish.

To prepare filling, mix ricotta cheese, beaten eggs and cilantro in bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and combine well.

To assemble, cover bottom of 10x6" or 1-1/2 quart oblong baking dish with 1/4 of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese. Cover and bake at 350 for approximately 45 minutes. Remove from oven. Pass reserved sauce to pour on as desired.

Source: National Pasta Association


SALSA CHICKEN BAKE

~Submitted by Treva, Eastern TN

4 skinless, boneless chicken breast halves 
1 cup chunky salsa (your favorite brand) 
1 cup shredded Cheddar cheese 
2 tablespoons sour cream

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve immediately. 


JAKE'S CASSEROLE

~Submitted by Barbara, Chula Vista, CA

2 cans Oregon's Choice Gourmet Albacore (break up tuna and juice in bowl)
1 (12 ounces) pkg. medium egg noodles (cooked)
3 hard boiled eggs (sliced)
2 cans cream of mushroom soup
1 tablespoon onion soup mix
1 (4 1/2 ounces) can sliced dark olives (drained)
1 1/2 soup can of 2% milk
1 pound Monterey Jack cheese (grated or shredded)
1 or 2 teaspoon salt

In medium sauce pan, blend mushroom soup, onion soup mix, milk, and salt until it comes to a boil, set aside. In long buttered baking dish (12 x 9), lay a layer of noodles. Spread tuna over noodles. Lay sliced eggs over tuna. Sprinkle olives over eggs. Sprinkle small amount of grated cheese over olives. Pour about 1/2 soup mixture over this layer. Cover mixture completely with more noodles and add rest of soup mix. Sprinkle rest of cheese over mixture. You may want to sprinkle some paprika over cheese.

Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture is bubbling at side of dish and cheese is melted.

Source: oregonschoice.com


VITELLO TONNATO

~Submitted by Larry Holmes, Ontario, Canada

3 ? pound boneless rolled leg of veal
1 large onion, cut in quarters
2 carrots, cut in 2-inch pieces
2 celery stalks with leaves, cut into 2-inch pieces
2 sprigs parsley
2 cloves garlic, crushed
1 can (7 ounces) tuna
1 can (2 ounces) flat anchovy fillets with oil
2 cups dry white wine
2 bay leaves
1 teaspoon rosemary
5 peppercorns
1 cup mayonnaise
? cup lemon juice
salt to taste
sliced black olives, pimiento bits, lemon slices, watercress

Place meat in large heavy pot or Dutch oven. Add vegetables, parsley, garlic, tune and anchovies with oil, wine herbs and peppercorns. Cover pot securely and simmer approximately 2 hours, until meat is quite tender. Remove meat form pot and cool. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. Reduce sauce in pot by boiling gently uncovered until it is half as much. Force through a fine sieve or better whiz in a blender until smooth. Chill.

Before serving blend in mayonnaise into sauce and season to taste with lemon juice/ Slice veal thinly, on a slant. Arrange on serving dish, overlapping slices slightly. Mask with sauce. Decorate with garnishes. 

Makes 6 servings.

Suggestion: Serve with Risi Risi Salad* and French Bread.

*RISI RISI SALAD
(Rice Salad with Peas)

1 cup long grain rice 
1 teaspoon salt
bay leaf
1 clove garlic
1 slice lemon
1 ? cups cooked green peas
? cup chopped green onions
? cup diced green pepper
? cup diced, drained canned pimiento
2 tablespoons minced parsley
? cup vinaigrette
hearts of chicory or escarole
? cup pine nuts
3 hard-cooked eggs
3 small tomatoes

Cook rice by package directions adding salt, bay leaf, garlic and lemon to cooking water. Fluff. Add peas, green onions, green pepper, pimiento and parsley. Mix gently, with just enough vinaigrette to season well and coat rice, but re rather sparing. Pack into deep bowl, cover and chill. Turn out on salad platter and circle with sprays of chicory or escarole. Sprinkle top with pine nuts. Stand thick slices of egg and tomato wedges around base.

Makes 4 or 5 servings.

Source: Serve it Cold! June Crosby and Ruth Conrad (1968)


WILD RICE MEATLOAF

~Submitted by Treva, Eastern TN

Despite the long ingredient list, this is very easy to make and goes together quickly. . 

* 2 Tbsp. olive oil 
* 1 onion, finely chopped 
* 1 cup cooked wild rice 
* 1 jalapeno pepper, seeded and minced, if desired 
* 2 eggs, beaten 
* 1/2 cup tomato juice 
* 1/2 cup milk 
* 1/2 tsp. dried basil leaves 
* 1/2 tsp. dried thyme leaves 
* 1 & 1/2 lbs. lean ground beef 
* 1 & 3/4 lbs. lean ground pork 
* 3 Tbsp. chili sauce 
* 1 Tbsp. Dijon mustard 
* 1/8 tsp. smoked paprika 
* 3 slices bacon

Preheat oven to 375 degrees F. In heavy skillet, heat olive oil and add minced onion. Cook and stir until tender, about 5 minutes. Pour into large bowl and add cooked wild rice, hot pepper, beaten eggs, tomato juice, milk, basil, and thyme. Mix thoroughly. Add ground beef and ground pork and mix gently but thoroughly until combined. Form into a loaf on a slitted broiler pan. 

In small bowl, combine chili sauce, mustard and paprika. Spread over the meatloaf. Then lay the bacon slices on top. 

Bake at 375 degrees for about 1 & 1/2 hours, until internal temperature reaches 160 degrees. You may need to reduce the heat to 350 degrees if the loaf is getting too brown. Let stand, covered, 10 minutes before slicing. 

Serves 6-8


GEORGE`S WILSON HOUSE SEAFOOD WELLINGTON

~Submitted by Ann, Montreal, Quebec, Canada

Serves 4

8 tablespoons butter
8 large shrimp, shelled, deveined
30 small scallops
8 ounces boneless salmon fillet, cut in chunks
12 ounces lobster meat, cut in chunks
4 frozen puff pastry sheets, thawed, each rolled to about 1/8-inch thick and trimmed to 5-inch squares
Freshly chopped parsley to garnish
Finely diced red bell pepper to garnish
8 purple kale leaves to garnish
salt & pepper to taste

SAUCE:
1 cup sweet champagne
1/2 cup whipping cream
Cornstarch or flour and water (optional)
salt & pepper to taste

In small saucepan, melt butter and add all of seafood & salt & Pepper. Cook 2 to 3 minutes to partially cook seafood. Cool slightly. 

Preheat oven to 450 degrees. 

Place one-fourth of seafood, and a few tablespoons of liquid in pan, to center of each puff pastry sheet. Pull up pastry square, corner to corner; crimp edges to seal. 

Turn filled pastries upside down on non-stick baking sheets or cookie sheets sprayed with non-stick vegetable cooking spray. Immediately bake 13 to 17 minutes or until pastry is golden brown and puffs up slightly. 

Meanwhile, prepare sauce. 

Place 1 to 2 pieces of kale on each plate; top with a little of sauce. Put pastry over sauce. Spoon a little more sauce over half of each pastry to garnish. Makes 4 servings. 

SAUCE: 
Put champagne in small saucepan; bring to boil. Reduce heat to simmer; add cream and continue to heat, stirring frequently, but do not let mixture boil. Add salt & pepper to taste. Cook 10 to 15 minutes, or until thickened and reduced. 

A mixture of small amount of cornstarch or flour and water may be added to thicken, if desired. Sauce should flow without being too thick.


5 CAN CASSEROLE

~Submitted by Treva, Eastern TN

Prep time: 5 minutes, Cook time: about 15 minutes

1 large can chunk white chicken
1 can chicken and rice soup
1 can cream of mushroom soup
1 can (5 oz.) evaporated milk
1 can (5 oz.) chow mein noodles

Mix all ingredients together and pour into a glass (11 x 7 x 2) baking dish that has been lightly greased. Bake at 350 degrees until hot, about 15-20 minutes. 

Serve with a salad and hot rolls.


STARBUCK'S STREUSEL-CRUMB COFFEE CAKE

~Submitted by Judy, MI

Streusel: 
1 1/2 cups graham cracker crumbs 
3/4 cup finely chopped walnuts 
3/4 cup brown sugar, firmly packed 
1 teaspoon ground cinnamon 
1/4 teaspoon ground cardamom 
1/2 cup unsalted butter, melted 

Cake: 
2 cups cake flour 
1 cup sugar 
2 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/2 cup unsalted butter, room temperature 
2 eggs 
1 1/2 teaspoons vanilla extract 
1 cup milk 

Preheat oven to 350 degrees.

Butter and flour a 10-inch tube pan, a 9-inch springform pan or an 8-inch-square baking pan.

To make the streusel, combine all the ingredients and blend well; set aside.

To make the cake, sift the flour, sugar, baking powder and salt into a large bowl. Add the butter, eggs, vanilla and milk. Beat vigorously until smooth and quite thick, about 1 minute. Spread half the batter in the prepared pan and sprinkle with half the streusel mixture. Spoon the remaining batter over the streusel; top with the remaining streusel. Bake until a toothpick inserted in the middle comes out clean, about 50 minutes. Cool 20 minutes before removing from the pan.

Serves 10 to 12.


STRAWBERRY SHORTCAKE POPSICLES

~Submitted by Treva, Eastern TN

4 cups strawberries, hulled
1 cup fat-free vanilla yogurt
1/2 cup fat-free sweetened condensed milk
3 cups corn flakes, crushed (or equivalent flakes cereal with dried berries)

In a food processor, pulse strawberries until pur?ed, about 2 minutes.

Add yogurt and milk; stir to mix. Pour into 2-ounce Popsicle molds or divide among small paper cups. If you use paper cups, cover with aluminum foil and poke a Popsicle stick through foil into center of each cup. Freeze 4 hours.

Remove from molds. Coat each pop with 1/4 cup of crushed cereal. Wrap and freeze any pops you are not immediately eating.

Serves: 12


PEANUT BUTTER AND JELLY PINWHEELS

~Submitted by Pat, Minden, NV

1 cup Butter Flavor Crisco All Vegetable Shortening or 1 Butter Flavor Crisco Stick
1 cup Jif Creamy Peanut Butter
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup Smucker's Seedless Red Raspberry Jam
2/3 cup finely chopped peanuts

Combine Butter Flavor Crisco, Jif Peanut Butter, granulated sugar and brown sugar in large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla.

Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.

Cut parchment paper to line 17 x11-inch pan. Press dough out to edges of paper. Spread with jam to within 1/2 inch of edges.

Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam.

Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts.

Wrap in paper. Place in plastic bag. Refrigerate overnight.

Heat oven to 375 degrees.

Line baking sheet with foil or parchment paper.

Unwrap dough. Cut into 1/2 inch slices. Place 2 inches apart on prepared baking sheet. 

Bake at 375 degrees for 10 to 12 minutes or until set.

Cool about 5 minutes on baking sheet before removing to new foil. If desired. top with additional jam before serving.

Source: Jif


PEPPERMINT ICE CREAM MUD PIE

~Submitted by Treva, Eastern TN

1 egg, beaten*
1 1/4 cups milk
2/3 cup sugar
Dash salt
1 1/2 cups heavy cream
1/2 cup crushed peppermint candies, divided
2 cups crushed Oreo cookies
Chocolate syrup
Whipped cream, optional
Mint leaves 

Combine beaten egg, milk, sugar and salt in small saucepan. Cook ice cream custard,* stirring constantly over low heat, until mixture is slightly thickened and coats a metal spoon. Cool completely. Stir in heavy cream and 1/3 cup crushed peppermint candies; place in ice cream freezer and freeze according to manufacturers directions. 

Press 1 3/4 cups crushed Oreo cookies against sides and bottom of 9” pie plate. Spoon frozen ice cream into prepared pie crust. Cover and freeze until firm. 

To serve, sprinkle slices with remaining crushed cookies and peppermint candies, drizzle with chocolate syrup, add a dollop whipped cream and garnish with a mint leaf.

* NOTES: Egg, as an ingredient in ice cream, creates a smoother, richer taste. All ice creams made with egg should be cooked before freezing to prevent possible food poisoning. Time to prepare this recipe maybe made shorter by eliminating the egg and cooking. Combine milk, sugar, cream and salt; continue with recipe directions as written. 

Recipe portions are for a small ice cream maker; for larger crowds, double or triple ingredients and freeze in large electric or hand crank ice cream freezer according to manufacturer’s directions. 


SWEET POTATO SOUP WITH GOAT’S CHEESE

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

1 tablespoon olive oil
1 brown onion, chopped
1 sweet potato, peeled and chopped
1 litre chicken stock
150g goat’s cheese, sliced
basil leaves to serve
crusty bread to serve 

Heat a medium saucepan over high heat.

Add the oil, onion and sweet potato and cook for 2-3 minutes or until the onion is tender.

Add the stock, bring to the boil and cook for 12-15 minutes or until the sweet potato is tender when tested with a skewer.

Using a hand-held stick mixer, blend the soup until smooth.

Ladle into bowls and top with goat’s cheese and basil and serve with the bread.


GREEN CHILI CHEESE DIP

~Submitted by Treva, Eastern TN

5 oz. cream cheese softened
3/4 Cup sour cream
1 Cup picante sauce
1 (7 oz.) can green chilies chopped and drained
1 (4 oz.) jar diced pimento drained
3 Cups cheddar cheese shredded
2 cloves garlic minced
dash of hot pepper sauce
1 tsp. chili powder

Add cream cheese and sour cream to your food processor bowl. Blend together until smooth. Add remaining ingredients and mix well. Taste to adjust seasonings if necessary.

Serve as a dip with nacho chips.


WILD RICE RISOTTO

~Submitted by Tena, MO

1 1/2 cups wild rice
1/4 cup butter
3 tablespoons onion, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons mushrooms, finely chopped
1 1/2 cups beef or chicken stock 
1 bay leaf
1/4 teaspoon thyme
salt and pepper to taste

Wash rice in several changes of cold water and drain. Cook rice in 3 quarts boiling salted water for 5 minutes and drain and dry thoroughly. Melt 1/4 cup butter in flameproof casserole, stir in onion, celery and mushrooms and saut? for 3 minutes until tender but not brown. Add the rice and stir it with a fork until each grain is coated with butter. Add beef or chicken stock and add bay leaf, thyme, and salt and pepper. 

Cover casserole with wax paper and a lid and bake at 350F for 30-35 minutes or until it is tender and the liquid absorbed. Discard bay leaf, and toss with 2 forks to serve.

Source: Gourmet September 1963


CHICKEN PROVEN?AL

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoon olive oil
4 whole chicken legs, (about 2 pounds)
1 medium-size yellow onion
2 cloves garlic
? teaspoon saffron threads (optional)
2 cup canned reduced-sodium chicken broth
? cup dry white wine
1can (14 ? or 16 ounces) whole, peeled tomatoes, drained and halved
1 teaspoon dried rosemary, crumbled
1 bay leaf
2 small zucchini
? cup small pitted black olives
salt and ground black pepper to taste

In a 5-quart Dutch oven or large, deep skillet, heat oil over moderate heat. Add chicken and cook until well browned on all sides, about 15 minutes. Meanwhile, cut onion into 8 wedges; finely chop the garlic.

Transfer the chicken to a plate; drain all but 2 tablespoons of the drippings. Combine the onion, garlic and saffron, if desired, in the Dutch oven; saut? for 3 minutes.

Add broth and wine to the onion mixture. Increase heat to high and bring the mixture to a boil Stir in tomatoes, rosemary, and bay leaf. Add the chicken; cover the Dutch oven, reduce heat to moderate, and cook for 10 minutes.

Meanwhile, slice zucchini. Stir zucchini and olives into the chicken and cook for 5 minutes. Uncover the pan and continue cooking until the chicken juices run clear, about 5 minutes more. Season the mixture with salt and pepper; discard the bay leaf and serve.

Makes 4 servings.

MEATLESS BAKED BEANS

~Submitted by AJ, Ontario, Canada

1 lb. dried navy beans 
6 cups water 
1 small onion, chopped 
3/4 cup low sodium ketchup 
3/4 cup brown sugar 
3/4 cup water 
1 tsp. dry mustard 
2 tbsps. dark molasses 
1 tsp. salt 

Soak beans in 6 cups water overnight in large soup kettle. Cook beans in water until soft approximately 1 1/2 hours. Drain, discarding bean water. Mix together all ingredients in slow cooker. Cover and cook on low for 10 to 12 hours.

Makes 8 servings.
Calories 310, Fat 1g, Cholesterol 0mg, Carbohydrate 65g, Fiber 14g.
Points 5.


LOW FAT ZUCCHINI-PEPPER SKILLET

~Submitted by Jean, Syracuse, NY

1 lb. zucchini (about 4 small)
1 onion, thinly sliced
1 small green pepper, chopped
2 T. vegetable oil (or less)
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
2 tomatoes, cut into wedges

Wash zucchini, remove stem and blossom ends but don't pare the "skin" off. Cut the zucchini into 1/4" slices. Cook and stir zucchini, onion, green pepper, oil, garlic, salt, and pepper in 10" skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes. Sprinkle with parsley and grated cheese, if desired. 

Serves 4.


LOW FAT SPICY BAKED CATFISH

~Submitted by Treva, Eastern TN

1 pound catfish filets 
2 tablespoons light mayonnaise 
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce 
1/4 teaspoon onion powder 
1/4 teaspoon garlic powder
1/8 teaspoon cayenne 
paprika to taste

Preheat oven to 500°F. Rinse catfish and pat dry. 

In a small dish, combine remaining ingredients, except paprika, mixing well. Lay catfish in oblong baking dish coated with cooking spray. Spread mayonnaise mixture over fillets. Marinate for 30 minutes. Sprinkle with paprika.

Bake for 10-15 minutes or until fish flakes easily with a fork. 

Serves 4
Per Serving:
145 calories; 65 mg cholesterol; 6.0 g fat; 37.3 % of calories from fat

DIABETIC BANANA BREAD

~Submitted by Jean, Syracuse, NY

2 cups all-purpose flour
2 teaspoons low-sodium baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups slice bananas (3 ripe bananas)
1 egg
1/3 cup canola oil
2 Tablespoons sugar
1/2 cup unsweetened orange juice
Nonstick cooking spray

Preheat oven to 350F. Combine the flour, baking powder, baking soda, and cinnamon in a bowl. Stir to blend. Puree the bananas in a blender. Add the bananas and remaining ingredients and mix well.

Pour into a loaf pan that has been sprayed with nonstick cooling spray. Bake for 40 to 50 min. Cool on a wire rack. Makes 1 loaf

Serving size: 1/2 inch slice
Yield: 1 loaf
Exchanges: 1 Fat, 1/2 Fruit, 1 Starch
Nutrition: 141 Calories (34% from fat), 2.4 g Protein, 21.2 g Carbo, 5.4 g Fat


CRANBERRY SAUCE MUFFINS

~Submitted by Treva, TN

No fresh cranberries? No problem. Just use canned cranberry sauce. 

1 & 1/2 cups Flour
1/2 cup Sugar
2 tsp. Sodium Free Baking Powder
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 cup Unsalted Butter
1 Egg
1/2 cup Cranberry Sauce, Whole Berry
1/2 cup Orange Juice 

Stir together dry ingredients. Cut in butter until mixture resembles crumbs. Combine egg, cranberry sauce and juice. Add to dry ingredients and stir until just mixed. Spoon into greased or paper lined muffin tins. Bake at 400 for 19 to 20 mins. 

Yield: 12 Servings 

Per Serving: 187 Cals, 2 g Protein, 8 g Total Fat, 5 g Sat Fat, 0 g Polyunsat Fat, 2 g Monounsat Fat, 26 g Carbs, 0.6 g Fiber, 12 mg Sod, 133 mg Potassium, 41 mg Chol 
Diabetic Exchanges 1 Starch, 0 Fruit, 0 Milk, 0.5 Other Carbs, 0 Vegetable, 0 Lean Meat, 0 Very Lean Meat, 2 Fat

LEMON VEAL

~Submitted by Luanne, FL

1 tbsp. all-purpose flour
1 tsp. chicken-flavored bouillon granules
1 tsp. paprika
1/2 tsp. chopped fresh parsley
1/4 tsp. dried rosemary
1/2 tsp. pepper
1/2 lb. or 4-5 veal cutlets, trimmed & cut into 1-in. slices
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine ( apple juice )
1/4 cup water
1 tbsp. lemon juice
2 cups hot cooked rice cooked with 1 cup chicken broth

Instruction:
Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned.

Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice.

Yield: 2 servings

I like to toss in some broccoli with this.


ASPARAGUS SALAD

~Submitted by Jean, Syracuse, NY

Asparagus salad recipe is made with cooked asparagus, a mustard vinaigrette, a little onion, and chopped roasted red peppers.

INGREDIENTS:
1 pound fresh asparagus, cooked and drained 
1/2 teaspoon salt 
1 1/2 teaspoons prepared mustard 
2 tablespoons salad oil 
2 tablespoons vinegar 
2 1/2 tablespoons finely chopped onion 
lettuce 
1 to 2 tablespoons chopped roasted red bell pepper

PREPARATION:
Place asparagus in a shallow dish. In bowl, combine salt, mustard, oil, vinegar, and minced onion. Pour over asparagus. Cover and chill for 1 to 2 hours. Drain off marinade and serve asparagus on lettuce-lined plates with a sprinkling of roasted red pepper.

TUSCAN GARLIC CHICKEN

This is an Olive Garden recipe and is easy to prepare and delicious. This recipe is from the Olive Garden web site and the results are an exact duplication of taste and appearance of what is served in their restaurants. Oh... there is a video of this dish being prepared by Chef Paolo on the Tony Danza Show so check their site for it!

Cook: 30 min(s) 

Ingredients 

3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated

Procedures 

Preparing the Chicken:

- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. 

Preparing the Pasta:

- Cook pasta al dente (or according to package instructions).

- Drain and set aside until needed.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Preparing Tuscan Garlic Chicken Entree:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.


CHICKARITOS

This is a nice appetizer but can be served as a main dish with a salad and vegetable. I like it because it is baked, not fried. I have served it main-dish style with refried beans and Pico de Gallo. It never serves as many as the recipe states because my kids scarf them up!

3 c. finely chopped cooked chicken
1 (4 oz.) can diced green chilies
1/2 c. finely chopped green onions
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 (17 1/4 oz.) box frozen puff pastry sheets, thawed*
Water
Salsa
Guacamole

*Or can use pie pastry for double-crust 10-inch pie.

In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.

Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9x12 inch rectangle. Cut into 9 small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat. Bake at 425 degrees for 20-25 minutes or until golden brown.

Serve warm with salsa and guacamole.

Yield: 18 appetizers or 6-8 main-dish servings.


CHEESE FILLED COFFEE CAKE

1 pkg. yeast
1/4 c. warm water
1 tsp. sugar
1 egg, lightly beaten
2 c. flour
1/4 tsp. salt
3/4 c. margarine
2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. lemon juice

Mix yeast, water, and 1 teaspoon sugar. Let stand 10 minutes and add egg. Cut butter into flour and salt. Mix well. Add yeast mixture. Roll dough on waxed paper into 12 x 15 inches.

Make filling by combining cream cheese, lemon juice and 1 cup sugar. Spread filling within 1 inch of edge. Fold each long edge toward middle. Make sure edges overlap. Fold ends up 1 1/2 inches.

Flip onto greased baking sheet so folds are down. Bake immediately at 350 degrees for 30 minutes. Cool and sprinkle with powdered sugar.


EGG FOO YUNG CASSEROLE

If you enjoy Egg Foo Yung (I do!) you will enjoy the simplicity of this casserole.

CASSEROLE:
8 eggs, beaten
1 1/2 c. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. nonfat dry milk powder
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. ground pepper

MUSHROOM SAUCE:
2 1/2 tbsp. cornstarch
1 1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 (4 oz.) can drained, sliced mushrooms
2 tbsp. sliced green onions

Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce.

Makes 6 servings.

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