Good morning to everyone and welcome to your Sunday edition of A to Z Recipes newsletter. This special topic issue was great fun to put together and much easier than many I've done in the past. I'll tell you why. You see, every day when I open my recipe inbox, I find recipes from Treva in eastern Tennessee. Her name is a familiar one to many in the recipe circuit. And she makes putting together a special issue so much easier. I would like to thank her for all the help she gives me. I will get into greater detail about the special topic of this issue in just a few.

I suppose many of you know that I live in Texas. While I am a bit biased in my opinion, I believe the Lone Star state offers me and my family about the best there is. We have good weather (opinion changes during hurricane season, lol), treasures of nature (mountains, rivers, lakes, caves, meadows, forests, etc.) and some of the nicest people you could ever meet. We tend to be social and sociable here. Of course, we can't take credit for it all as lots of the nice folks who make up our population came here from other states and countries (they got here as soon as they could, lol). I believe there is a certain mentality in Texas that goes beyond the fodder for jokes (bigger is better). Surely you would argue that your state or country is the finest in the land. However, I believe wherever you live, you make it better by being the very best you can be. And I raise my children to be their very best, and hopefully you do, too. There's a chance my kids will move away from Texas (can't imagine why, but its possible, lol) and I hope they will make their new state as great as their old one. But, they will take a bit of Texas with them. Now... why am I mentioning all this about Texas and whatever state or country you happen to call home? The answer will become more clear as the new Monthly Theme topic is announced soon. It's going to be bigger and better than any before. I promise!

The Birthday Babies list for May is growing! Other months are being added to and every day one or two is added. I hope you will participate in this fun aspect of A to Z Recipes. I believe April was our biggest month for birthdays but May could come close. Let us help honor your birthday by joining the Birthday Babies today. Visit the Birthday Babies section for details and a special link you must use to join. Please remember your (first) name, day and month of birth (year not necessary and will not be posted), and your location (city/state) are required. It takes a lot of time playing email tag so please include the required information in your submission email.

One last thing before we get to today's issue... our current theme topic of Heirloom Recipes ends today. The theme issue will be posted on Sunday, May 7th. Please visit the Monthly Theme section for information and the special link to be used. Thanks!

Alrighty! Today's issue is girlie recipes. Kidding! They are recipes suitable for bridal showers, baby showers, ladies luncheons, etc. I found a treasure trove of recipes from Treva that were ideal for functions where the majority of attendees are female. That does not mean men wouldn't clean the trays if not watched carefully! We just tend to select more genteel foods when serving our gal pals. I must admit to chuckling when I wrote that last sentence as the very first recipe suggests "spearing the fruit", lol. Sorry guys! Hey, your day is coming when we'll be cooking up a storm for sports functions (can you say World Series, NBA Playoffs, Super Bowl?). I hope you will join me in thanking Treva for her help. I also appreciate the others whose items are posted here. I threw in my own goodies for good measure.

I hope your day is peaceful. Take some time to give thanks for all your blessings. If you have something to eat this morning, you are already luckier than the majority of the world's population. We'll see you here again with Linda on Wednesday, God willing.

You've been invited, one and all,
to a party at the A to Z Hall.
Over homemade cakes and other treats
you'll share good times with the friends you meet.
Play Pin the Part on an attractive man
Charades and Sing Along, if you can.
Check out the buffet and the salad bar
Oh yes, you're welcome to come as you are.

Anonymous

Secrets Of LOVE

Shared by Aafrin, Pune, India

The first secret: The Power Of Love. 
Love begins with our thoughts. We become what we think. Loving thoughts create loving experiences and loving relationships. Affirmations can change our beliefs and thoughts about ourselves and others. If we want to love someone, we need to consider their needs and desires. Thinking about your ideal partner will help recognize him or her when you meet.

The second secret: The Power Of Respect. 
You cannot love anyone or anything unless you first respect them. The first person you need to respect is yourself. To begin to gain self-respect ask yourself, "What do I respect about myself? " To gain respect for others, even those you may dislike, ask yourself, "What do I respect about them?"

The third secret: The Power Of Giving. 
If you want to receive love, all you have to do is give it! The more love you give, the more you will receive. To love is to give of yourself, freely and unconditionally. Practice random acts of kindness. The secret formula of a happy, lifelong relationship is to always focus on what you can give instead of you can take. 

The fourth secret: The Power Of Friendship. 
To find true love you must first find a true friend. To love someone completely you must love them for who they are not what they look like. Friendship is the soil through which love's seeds grow. If you want to bring love into a relationship, you must first bring friendship.

The fifth secret: The Power Of Touch. 
Touch is one of the most powerful expressions of love, breaking down barriers and bonding relationships. Touch changes our physical and emotional states and makes us more receptive to love.

The sixth secret: The Power Of Letting Go. 
If you love something, let it be free. Even in a loving relationship, people need their space. If we want to learn to love, we must first learn to forgive and let go of past hurts and grievances. Love means letting go of our fears, prejudices, egos and conditions.

The seventh secret: The Power Of Communication. 
To love someone is to communicate with them. Let the people you love know; that you love and appreciate them. Never be afraid to say, "I love you." Never let an opportunity pass to praise and acknowledge someone. Always leave someone you love with a loving word ... it could be the last time you see them. 

The eighth secret: The Power Of Commitment. 
If you want to have love in abundance, you must be committed to it. Commitment is the true test of love. If you want to have loving relationships, you must be committed to loving relationships. When you are committed to someone or something, quitting is never an option. Commitment distinguishes a fragile relationship from a strong, loving one.

The ninth secret: The Power Of Passion. 
Passion ignites love and keeps it alive. Lasting passion does not come through physical attraction alone. It comes from deep commitment, enthusiasm, interest and excitement. The essence of love and happiness are the same, all we need to do is to live each day with passion.

The tenth secret: The Power Of Trust. 
You cannot love someone completely unless you trust them completely. Act as if your relationship with the person you love will never end. Trust is essential in all loving relationships. Trust yourself, trust others and trust the world. It is the foundation for LOVE.

Using Vinegar for Gardening & Yard

Shared by Treva, Eastern TN

1. Clay Pot Cleaning. Remove white salt buildup on old clay pots by soaking them in full strength vinegar.

2. Kills Grass. Undiluted vinegar will kill grass between bricks and sidewalk cracks.

3. Kills Weeds. Spray full strength on weeds - be careful not to spray it on the surrounding grass as it will kill that too.

4. Deter Ants. Spray vinegar around doors, appliances, and along other areas where ants are known to gather.

5. Keep Cats Away. Sprinkle vinegar on areas you don't want the cat walking, sleeping, or scratching on.

6. Freshen Cut Flowers. Add 2 tablespoons vinegar and 1 teaspoon sugar for each quart of water.



Left Brain - Right Brain

Isn't this neat? I find it amazing how difficult it can be. ~Maggie~

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 !

What a Woman Wants in a Man 

What I Want In A Man, Original List ... (at age 22)
-----------------------------------
1. Handsome
2. Charming
3. Financially Successful
4. A Caring Listener
5. Witty
6. In Good Shape
7. Dresses with Style
8. Appreciates the Finer Things
9. Full of Thoughtful Surprises
10. An Imaginative, Romantic Lover

What I Want In A Man, Revised List ... (at age 32)
-----------------------------------
1. Nice Looking - preferably with hair on his head
2. Opens car doors, holds chairs
3. Has enough money for a nice dinner at restaurant
4. Listens more than he talks
5. Laughs at my jokes at appropriate times
6. Can carry in all the groceries with ease
7. Owns at least one tie
8. Appreciates a good home cooked meal
9. Remembers Birthdays and Anniversaries
10. Seeks romance at least once a week

What I Want In A Man, Revised List ... (at age 42)
----------------------------------
1. Not too ugly - bald head OK
2. Doesn't drive off until I'm in the car
3. Works steady - splurges on dinner at McDonalds on occasion
4. Nods head at appropriate times when I'm talking
5. Usually remembers the punch lines of jokes
6. Is in good enough shape to rearrange the furniture
7. Usually wears shirt that covers stomach
8. Knows not to buy champagne with screw-top lids
9. Remembers to put the toilet seat lid down
10. Shaves on most weekends

What I Want In A Man, Revised List ... (at age 52)
----------------------------------
1. Keeps hair in nose and ears trimmed to appropriate length
2. Doesn't belch or scratch in public
3. Doesn't borrow money too often
4. Doesn't nod off to sleep while I'm emoting
5. Doesn't re-tell same joke too many times
6. Is in good enough shape to get off couch on Weekends
7. Usually wears matching socks and fresh underwear
8. Appreciates a good TV Dinner
9. Remembers your name on occasion
10. Shaves on some weekends

What I Want In A Man, Revised List ... (at age 62)
----------------------------------
1. Doesn't scare small children
2. Remembers where bathroom is
3. Doesn't require much money for upkeep
4. Only snores lightly when awake (LOUDLY when asleep)
5. Doesn't forgets why he's laughing
6. Is in good enough shape to stand up by himself
7. Usually wears some clothes
8. Likes soft foods
9. Remembers where he left his teeth
10. Remembers when...

What I Want In A Man, Revised List ... (at age 72)
----------------------------------
1. Breathing 


Wife Training

Shared by Leasa, IA

Three men were sitting together bragging about how they had given their new wives duties. 

The first man had married a woman from Connecticut, and bragged that he had told his wife to do all the dishes and house cleaning . He said that it took a couple of days, but on the 3rd day he came home to a clean house and all the dishes were washed and put away. 

The second man had married a woman from Iowa. He bragged that he had given his wife orders to do all the cleaning, dishes and cooking. He said he did not see any results the first day, the second day things were a little better, but by the 3rd day the house was clean, the dishes were done and he had a huge dinner on the table. 

The third man had married a woman from Chicago. He boasted that he told her that her duties were to keep the house cleaned, dishes washed, lawn mowed, laundry done, and she was to have hot meals on the table for every meal. He said that the first day he didn't see anything. The second day he didn't see anything. By the 3rd day, the swelling had gone down and he could see a little out of his left eye, enough to fix himself a bite to eat, load the dishwasher, and phone a landscaper.

SUMMER FRUIT WITH PRALINE FONDUE

~Submitted by Treva, Eastern TN

Spear fruit with skewers and dip it into the butterscotch, then dip into the nuts and cr?me fraiche. Let's do it! 

Beat together in medium bowl, then transfer to small serving bowl:
1/2 cup cr?me fraiche (get it at the grocery store)
1/2 tablespoon dark brown sugar
Place in another small serving bowl:
1/2 cup chopped toasted pecans

Place cr?me fraiche and nuts on platter and surround with:
Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) 

Melt in medium nonstick skillet over medium heat:
6 tablespoons unsalted butter Increase heat to medium-high and add:
1 cup (packed) dark brown sugar
2 tablespoons water 
Stir sugar and water 1 minute (mixture will bubble vigorously). 

Then stir in:
2 & 1/2 tablespoons dark rum (the rum will give it it's unique flavor. It's optional)
1 teaspoon vanilla extract 

Then, have your party! 


CILANTRO PESTO DIP

~Submitted by Treva, Eastern TN

Makes eight 2 & 1/2 tablespoon servings

This zesty, versatile dip is great with crudit?s as a snack or for a party. You can also dollop it on grilled fish or chicken, or toss it with cubed cooked chicken for an easy and unique chicken salad. In later phases, use it as a sandwich spread or as a chili or burrito topping. It keeps 5 days in the refrigerator and freezes for up to a month. 

Prep time: 5 minutes - Start to finish: 15 minutes 

1/3 cup walnuts 
1 large bunch cilantro, leaves and stems intact 
1 garlic clove, peeled 
1/4 cup extra-virgin olive oil 
3 tablespoons reduced-fat sour cream 
2 teaspoons fresh lemon juice 
1/4 teaspoon salt

Heat oven or toaster oven to 275°F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes. 

Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed. 

Nutritional Information: 100 calories; 10 total fat (1.5 g sat); 1 g carbohydrate; 1 g protein; 0 g fiber; 80 mg sodium


PEPPER PASTA SALAD

~Submitted by Treva, Eastern TN

1 (12 oz.) package rotini pasta, cooked according to package directions, drained, and cooled
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 jar whole mushrooms, drained and halved
6 ounces pitted black olives, halved
1/2 small red onion, sliced thin
3/4 cup Italian dressing
1/4 teaspoon salt
1/2 teaspoon freshly cracked pepper
12 ounces mozzarella cheese, cubed 

Cook rotini according to package instructions and drain; cool. Meanwhile rib, seed, and cut bell peppers into julienne. Combine all peppers, mushrooms, black olives, and red onion in a serving bowl. Add the drained and cooled pasta and toss. Sprinkle with salt and pepper; pour on dressing; toss. Refrigerate, covered, for 1 hour minimum prior to serving. (Can be made 24 hours in advance.) Toss again right before serving.

6 servings

Notes:

1. Make sure the pasta is completely cooled before adding to the veggies. Make salad in advance to blend flavors and re-toss just before serving. If you don't have rotini handy, substitute bow-tie pasta, elbow macaroni, or small shells.

2..This recipe that several of the ingredients are "julienned." That means to cut into small strips, rather than chop or dice. Julienne is a French term used by Chefs to imply "matchstick-size" strips.


BAKED CRAB DIP

~Submitted by Treva, Eastern TN

This is an extremely easy recipe with few ingredients.

1 package (8 oz) cream cheese, softened 
1 can (6 oz) crabmeat 
2 tablespoons grated onion 
1 tablespoon milk 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon Worcestershire sauce 
1 tablespoon finely sliced green onions, for garnish 

In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika. 

Bake at 375 degrees for about 15 minutes, or until thoroughly heated. Sprinkle with with sliced green onion. 

Yield: Approx 2 cups


"WE THOUGHT IT WAS A LAYER CAKE" SANDWICH

~Submitted by Treva, Eastern TN

Perfect for a bridal or baby shower, luncheon or holiday party, this savory meat and cheese sandwich will impress your guests with its layer cake appearance. Cooking time is refrigeration time

1 (1 lb) frozen whole wheat bread dough, thawed
1/4 lb thinly sliced roast beef
1/4 lb thinly sliced turkey
1/4 lb thinly sliced ham
1/4 lb thinly sliced provolone cheese
1/4 lb thinly sliced Swiss cheese
1/4 lb thinly sliced cheddar cheese
1 (6 ounce) jar roasted red peppers
1/2 cup radish sprouts or bean sprouts
4-5 leaves leaf lettuce
4 tablespoons butter, softened
4 tablespoons prepared horseradish
4 tablespoons mayonnaise
4 tablespoons honey mustard
3 (8 ounce) packages cream cheese, softened
green olives, for garnish (optional) 

1. You will also need: 1 (8-inch) round cake pan, 3" deep. 
2. Spray 8 inch cake pan with non stick spray. 
3. Form the thawed dough into an 8-inch round loaf and press into cake pan. 
4. Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped. 
5. Cool 5 minutes and then remove from pan and cool thoroughly. 
6. Once cooled cut the loaf horizontally into 4 equal slices, (these will be the "cake" layers). 
7. To assemble the "cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches. 
8. Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish. 
9. Top with roast beef, provolone& roasted red peppers. 
10. Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer. 
11. Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, Swiss cheese and sprouts. 
12. Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer. 
13. Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese. 
14. Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer. 
15. Place assembled "cake" in plastic lined pan and bring plastic wrap around cake to cover. 
16. Refrigerate 4 hours, (to make the cake more compact and easier to" ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating). 
17. To ice the "cake", beat cream cheese with an electric mixer until light& fluffy. 
18. Carefully remove cake from 8 in pan, unwrap and place on cake serving platter. 
19. Using an offset spatula neatly spread the top and sides of the "cake" with cream cheese. 
20. Using a #21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell. 
21. Refrigerate until ready to serve. 

10 servings


HOT WEATHER PUNCH

~Submitted by Treva, Eastern TN

8 tea bags 
3 quarts boiling water 
3/4 cup sugar 
1 (32-ounce) bottle ginger ale 
1 (12-ounce) can lemonade, frozen concentrate 

Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired. 

Serves 15


SHRIMP & CHEESE STRUDEL

~Submitted by Treva, Eastern TN

1 sheet frozen puff pastry, thawed
1 & 1/2 cup shredded Swiss cheese
1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
4 ounces cooked tiny shrimp, chopped (or one can shrimp, drained and rinsed)
1 egg, beaten
1/2 tsp. Cajun spice blend
1/4 tsp. garlic powder

1. Preheat oven to 400?. On a lightly floured surface, roll out thawed sheet of puff pastry to an 18 x 10-inch rectangle. In a medium bowl, stir together the cheese, sour cream, green onion, shrimp and half of the beaten egg (about two tablespoons). Spread the mixture lengthwise down half of the rectangle, leaving a half-inch border on edge. Using a pastry brush, brush the edges of the pastry with some of the beaten egg. Carefully fold the dough over the filling and seal the edges using the tines of a fork to crimp the dough shut. Transfer the strudel to an extra large baking sheet. Brush the strudel with beaten egg to help it become a glossy golden brown during baking. 

2. Bake for 20-25 minutes or until golden. Remove from oven. Cool for at least 20 minutes before slicing. 

3. Tip: Use a pizza cutter to slice inch wide slices across strudel. Cut those slices in half lengthwise to form small rectangles.


PECAN SANDIES

~Submitted by Treva, Eastern TN

1 cup margarine, softened 
1 cup vegetable oil 
1 cup white sugar 
1 cup confectioners' sugar, sifted 
2 eggs 
1 teaspoon vanilla extract 
4 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon cream of tartar 
1 teaspoon salt 
2 cups chopped pecans 
1/2 cup white sugar for decoration 

Preheat oven to 375 degrees F (190 degrees C). 

In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place 
the cookies 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.


BARBECUE BACON PARTY SPREAD OR DIP

~Submitted by Treva, Eastern TN

2 packages cream cheese, softened
1/2 cup barbecue sauce
1 package Oscar Mayer Real Bacon Recipe Pieces -or generic brand
1 small tomato, chopped
1/2 cup chopped green pepper
1/3 cup sliced green onion
1 & 1/2 cups shredded cheddar cheese

Spread cream cheese on large platter; drizzle with barbecue sauce. Top with all remaining ingredients. 

Serve with crackers, chips, or veggies.



CHOCOLATE LAYERED CHEESECAKE

~Submitted by Treva, Eastern TN

Ingredients 
CHOCOLATE CRUMB CRUST (recipe follows) 
3 packages (8 oz. each) cream cheese, softened 
3/4 cup sugar 
4 eggs 
1/4 cup heavy cream 
2 teaspoons vanilla extract 
1/4 teaspoon salt 
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided 
1/2 teaspoon shortening (do not use butter, margarine, spreads or oil)

Directions
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350 F.

2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.

4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.

5. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan. 


OLD BAY® LADY LIBERTY SEAFOOD SALAD

~Submitted by Treva, Eastern TN

Prep Time: approx. 25 Minutes. 
Ready in: approx. 25 Minutes. 

2 cups small shell pasta, uncooked 
1 cup thinly sliced celery 
1/2 green bell pepper, finely chopped 
1/2 red bell pepper, finely chopped 
1/2 small red onion, finely chopped 
1/4 cup mayonnaise 
1/4 cup Italian-style salad dressing 
2 teaspoons Old Bay® Seasoning 
1 & 1/2 pounds cooked shrimp, halved 

1. Cook the pasta in boiling salted water following package directions until tender. Drain and rinse with cold water. 

2. In a large bowl, combine cooked pasta, celery, green and red bell peppers and red onion. 

3. In a small bowl, mix together the mayonnaise, Italian dressing, and Old Bay. Pour into pasta; mix well. Stir in the shrimp. Chill 2 hours if desired. Sprinkle with additional Old Bay just before serving, if desired. 


BAKED STUFFED MUSHROOMS

~Submitted by Treva, Eastern TN

This is a great appetizer; but we like it as a side dish.

2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. salt
Dash pepper
3/4 cup cream

Wipe mushrooms clean with damp cloth. Remove the caps and arrange in a shallow baking dish, hollow side up. Chop the stems and mix with other items, except cream. Heap the filling into mushrooms, and press down firmly. Pour the cream over, cover and bake at 350 degrees for 30 minutes, or until tender. Baste once or twice with the cream in the dish.

Serves 10-12.


CHICKEN CASHEW SALAD

~Submitted by Treva, Eastern TN

1 & 1/2 cups shredded cooked chicken breast 
1/4 cup thinly sliced celery
1/4 cup light mayonnaise
2 tablespoons chopped unsalted cashews
2 tablespoons chopped fresh thyme
2 tablespoons chopped green onions
2 tablespoons plain low-fat yogurt
1/8 teaspoon salt
1/8 teaspoon black pepper sprouts
4 croissants, halved

Combine first 10 ingredients in a bowl. Place some sprouts on 4 of the croissant halves. Spread 1/2 cup chicken salad over sprouts; top with remaining croissant halves.

Yields: 4 servings


TORTILLA CREAM CHEESE ROLLUPS

~Submitted by Treva, Eastern TN

2 pkgs (8 oz.) of cream cheese; softened 
1 dry packet of salad dressing mix, ranch flavor 
1/2 cup red bell pepper; minced 
1/4 cup onions, green; sliced 
1/4 cup olives; sliced 
4 (10-inch) Tortillas 

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions, and olives; mix well. Spread about 3/4 cup of each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces. 

Yield: 15 Appetizers 


CHICKEN CHEESE BALL 

~Submitted by Treva, Eastern TN

1 (5 oz) can chunk chicken, drained 
1 (0.4 oz) Ranch-Style salad dressing mix 
2 (8 oz) pkgs. cream cheese, softened 
1 cup pecans, chopped & toasted 

Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill.


WHIPPED CREAM POUND CAKE

~Submitted by Treva, Eastern TN

1 cup whipping cream
2 sticks butter
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla 

Whip cream and set aside. Cream butter and sugar until light and fluffy. Add flour and eggs alternately, beating well after each addition. Add vanilla. Fold in whipped cream. Bake in a large tube pan which has been greased and floured. Bake at 325 deg about 1 1/4 hours.


SPEEDY CRABMEAT IMPERIAL (MICROWAVE)

~Submitted by Treva, Eastern TN

2 tbsp. butter
1/4 cup chopped onion
1/4 cup chopped green pepper
2-oz. jar pimiento
3 tbsp. all-purpose flour
2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. white pepper
dash Tabasco sauce
1 cup milk
3 tbsp. Chablis
1 lb. fresh lump crabmeat
6 baking shells

Combine first three ingredients in a 1 & 1/2 quart casserole. Microwave on High, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza (or pie) plate.

Cover with waxed paper and microwave on High 3-4 minutes or until thoroughly heated.

Garnish with pimiento strips if desired. 

Makes 6 servings.


CREAM CHEESE BACON CRESCENTS

~Submitted by Treva, Eastern TN

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls 

Place cream cheese and bacon in a small bowl until well blended. SEPARATE each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. BAKE 12 to 15 min. or until golden brown. Serve warm. 

Makes: 16 servings, 2 crescents each 

Healthy Living: To make a reduced fat version, use PHILADELPHIA Chive & Onion Light Cream Cheese Spread and reduced fat refrigerated crescent dinner rolls and save 30 calories per serving too. Try our healthy living version of Cream Cheese Bacon Crescents.

Great Substitute: To make a sweet version, use PHILADELPHIA Strawberry Cream Cheese Spread and substitute PLANTERS Walnut Pieces for the bacon. 

Nutrition (per serving): Calories 170, Total fat 11 g, Saturated fat 4 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 13 g, Dietary fiber 0 g, Sugars 3 g, Protein 3 g, Vitamin A 4% DV, Vitamin C 0% DV, Calcium 0% DV, Iron 4% DV 


BANANA PUNCH

~Submitted by Treva, Eastern TN

4 cups sugar
1 lg. can pineapple juice
1 med. can frozen lemonade concentrate
1 med. can frozen orange juice concentrate
5 bananas, quartered

Boil 6 quarts water and sugar to make a syrup; let cool. Stir in next 3 ingredients. Scrape seeds from bananas; place bananas in blender container. Process to puree; stir into juice mixture freeze until needed. Remove from freezer 2 to 3 hours before serving. Punch should be slushy when served.


ARTICHOKE AND CRAB MEAT WEDGES

~Submitted by Treva, Eastern TN

16 ounce can whole artichoke hearts, drained and minced 
16 ounce can crab meat, drained 
1 cup mayonnaise 
1/3 cup chopped onion 
3/4 cup grated Parmesan cheese 
13 ounce package English muffins 

Preheat oven to 375 degrees. In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly.

Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters.

Arrange the muffin-bites on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot. 

Yield: 4 Dozen Appetizers

RAINBOW FRUIT SALAD

~Submitted by Treva, Eastern TN

Good as a side dish or dessert, this salad made from fresh fruit is naturally low in fat, saturated fat, and sodium and is cholesterol free. 

Fruit salad:
1 large mango, peeled and diced
2 Cups fresh blueberries
2 bananas, sliced
2 Cups fresh strawberries, halved
2 Cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced 

Honey orange sauce:
1/3 Cup unsweetened orange juice
2 Tbsp lemon juice
1 & 1/2 Tbsp honey
1/4 tsp ground ginger dash nutmeg 

Prepare the fruit. Combine all the ingredients for the sauce and mix. 

Just before serving, pour honey orange sauce over the fruit.

Yield: 12 servings--Serving Size: 4 oz cup 

Each serving provides:
Calories: 96; Total fat: 1 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 4 mg 


TANGY BROCCOLI SALAD

~Submitted by Treva, Eastern TN

1 cup fat-free mayonnaise 
2 tablespoons sugar 
2 tablespoons vinegar 
1 medium bunch broccoli, cut into flowerets (about 6 cups) 
4 cups loosely packed torn spinach 
1/2 cup thinly sliced red onion 
1/4 cup bacon bits 
1/4 cup raisins

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more. 

YIELD: 10 Servings 
Nutrition Info (per Serving) 
Cal 80, Fat 2g, Chol 5 mg, Sodium 380 mg, Carb 14g, 
Fiber 3g, Sugars 9g, Protein 4g


FRESH CABBAGE AND TOMATO SALAD

~Submitted by Treva, Eastern TN

A quick and easy recipe that is a great alternative to the usual side dishes.

1 small head cabbage, sliced thinly 
2 medium tomatoes, cut in cubes 
1 cup sliced radishes 
1/4 teaspoon salt 
2 teaspoons olive oil 
2 tablespoons rice vinegar (or lemon juice) 
1/2 teaspoon black pepper 
1/2 teaspoon red pepper 
2 tablespoons fresh cilantro, chopped

In a large bowl, mix together the cabbage, tomatoes, and radishes.

In another bowl, mix together the rest of the ingredients and pour over the vegetables. 

Yield: 8 servings--Serving size: 1 cup 
Each serving provides: Calories: 41; Total fat: 1 g; Saturated fat: Less than 1 g; Cholesterol: 0 mg; Sodium: 88 mg; Calcium: 49 mg; Iron: 1 mg

CHOCOLATE DELIGHT--DIABETICS CAN HAVE THIS GREAT DESERT

~Submitted by Treva, Eastern TN

Step #1- 1 cup flour, 1/2 cup butter, l cup chopped pecans
Mix together and press into baking dish or pan. Bake 20 minutes @ 350degrees.

Step #2 - 8 oz cream cheese
1 cup sugar (substitute 1 cup of Splenda)
1/2 large carton of Kool Whip
Spread the mixture over the cooled bottom layer above.

Step #3 - 3 cups of milk
2 small packages of instant Jell-O chocolate pudding (use sugar free for diabetics)
Mix according to direction on box. Spread this layer over the first and second layers above.

Step #4 - Spread the remaining Kool Whip in the large carter over the 3rd layer and sprinkle with chopped pecans.
Chill in refrigerator until completely set.

CRAB TOAST

~Submitted by Treva, Eastern TN

Serve this with fresh fruit or melon for brunch, lunch, or a light supper.

1/4 cup shredded imitation crabmeat
1/2 cup egg substitute
1/4 tsp. tarragon
2 dashes paprika
1 Tbsp. low-calorie margarine
2 slices whole-grain bread, thickly sliced
1 tomato, sliced 

1. Preheat a griddle or a large skillet to medium heat. In a small bowl, combine the shredded crab, egg, tarragon, and paprika. Mix well.

2. Spread the margarine on both sides of the bread slices. Using a biscuit cutter, cut out a large circle in each slice of bread. Save these centers.

3. Place the bread slices (not the centers) on the hot griddle. Carefully spoon the crab/egg mixture into the holes in the center of each slice until they are almost full. (You may have a few small spoonfuls of batter left over — this can be cooked separately.) Cook each bread slice, turning once, until it is golden brown and the center is solid. Place both pieces on a serving plate.

4. Grill the bread circles on both sides. Place a tomato slice on each grilled circle of bread and add the circles to the serving plate. Serve at once.

Number of Servings: 1 Serving Size: 2 slices of toast 

Exchanges Per Serving: 2 Starch; 1 Vegetable; 2 Lean Meat Nutrition Information per serving: Calories 318; Calories from Fat 71; Total Fat 8 g; Saturated Fat 1 g; Dietary Fiber 5 g; Sugars 12 g; Protein 24 g

STUFFED RADISHES 

1 pound (about eighteen 1 1/4-inch) radishes, halved crosswise
4 ounces cream cheese, softened
1/2 cup Kalamata or other brine-cured black olives, pitted and minced
1 tablespoon drained bottled capers, chopped fine
2 tablespoons minced fresh parsley leaves plus small sprigs for garnish 

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled. 

Makes about 36 hors d'oeuvres.

Gourmet Magazine - April 1991


CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS 

Can be prepared in 45 minutes or less.

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces) 

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.

In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. 

Makes 24 tea sandwiches.

Gourmet Magazine - May 1994


SPINACH AND CRABMEAT TURNOVERS

2 cups all-purpose flour
1/4 tsp salt
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/2 cup firm margarine or butter, cut into pieces
1/2 cup sour cream
3-4 TBS cold water
Spinach and Crabmeat Filling (recipe follows)
1 egg, beaten
Fresh or dried thyme leaves

Spinach and Crabmeat Filling:
1 pkg. (10 oz) frozen cut leaf spinach, thawed & squeezed to drain
1 can (6 ounces) crabmeat, drained & cartilage removed
1 cup shredded Swiss Cheese (4 ounces)
1/4 cup finely chopped red onion
1/4 cup sour cream
1/4 tsp salt

Heat oven to 400 degrees F. 

Mix flour, salt and 1/4 tsp thyme in medium bowl. Cut in margarine, using pastry blender or criss-crossing 2 knives, until mixture resembles coarse crumbs. Stir in sour cream until well blended. Stir in water, 1 TBS at a time, until mixture forms a ball. 

Prepare Spinach and Crabmeat Filling. 

Roll pastry on lightly floured surface until very thin (about one-sixteenth in. thick). Cut into circles with 2? - 3" cutter or pastry wheel. 

Spoon about 1 tsp filling in center of each circle. Brush edge of circle with water; fold over, pressing edges together. (If making ahead, cover and refrigerate up to 24 hours). 

Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush with egg; sprinkle with thyme. Bake about 20 minutes or until golden brown. Serve warm. 

Makes about 32. 

Source: Razzle Dazzle Recipes site


LAYERED TEX-MEX SALAD

1/2 cup picante sauce
1/2 cup mayonnaise
1/4 cup sour cream OR plain yogurt
3 cups coarsely shredded lettuce
2 medium tomatoes, chopped
1 small cucumber, cut in half lengthwise and sliced
1 medium red onion, sliced
1 large avocado, peeled, pitted and thinly sliced
1/4 cup sliced pitted ripe olives

Mix picante sauce, mayonnaise and sour cream. 

Layer lettuce, tomatoes, cucumber, onion and avocado in large clear glass bowl. 

Spoon picante sauce mixture on top. 

Sprinkle with olives. Serve immediately. 

Serves 8.


PRETTY PASTA SALAD 

1 3/4 cups farfalle pasta 
1/2 cup mayonnaise 
1/2 cup sour cream 
2 tablespoons cider vinegar 
1 1/2 tablespoons prepared Dijon-style mustard 
1 teaspoon white sugar 
1/2 teaspoon ground black pepper 
1/4 teaspoon dried dill weed 
1/4 teaspoon salt 
2 cups seedless green grapes, halved 
2 cups diced ham 
1/2 cup chopped green onions 
1 1/2 cups diced sharp Cheddar cheese 

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.

In a large bowl, combine pasta, grapes, ham, green onions, and cheese. Toss with dressing. Cover, and chill overnight or for at least 6 hours.

Makes 8 servings 


PARTY PUNCH

1 2L bottle of any uncola carbonated drink (Mountain Dew, Sprite, 7UP, Schweppes, even no name brand works just fine)
2 cans frozen fruit punch
2 cups of water
1 bottle Sparkling Wine
1 tray of ice cubes
1/2 pint of sliced Strawberries
A standard size punch bowl

In the punch bowl, combine the first 4 ingredients. Stir well until the desired liquid consistency is reached- that's once the frozen punch dissolves.

Hint: Using a utensil like a potato masher may make the mixing process easier. Slice Strawberries into halves, they will float in the punch. Add ice cubes and it's ready to serve.

Serves 8-12


MINIATURE JALAPENO SOUFFL?S 

Don't be nervous about making these rich and spicy souffl?s — they're durable enough to be reheated. And it's normal for the puffy tops to fall when you remove the souffl?s from the oven. 

Active time: 20 min
Start to finish: 1 hr

1 tablespoon unsalted butter plus additional for buttering muffin cups
2 1/2 tablespoons all-purpose flour
1 1/2 tablespoons pine nuts, very finely chopped
1 small whole pickled jalape?o or 5 slices, seeded and finely chopped (1 tablespoon) 
6 tablespoons whole milk
1 oz finely shredded Gruy?re (1/4 cup) 
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated

Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep) 

Put oven rack in middle position and preheat to 400°F. 

Butter muffin cups. Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl. Dust cups with flour mixture, knocking out excess. 

Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. Add remaining 1 1/2 tablespoons flour and jalape?o and cook, stirring, 2 minutes. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes. 

Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended. Cool to room temperature, about 15 minutes. 

Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. Stir one fourth of whites into souffl? mixture to lighten, then fold in remaining whites gently but thoroughly. 

Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts. Bake souffl?s until puffed and golden, 9 to 11 minutes. Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each souffl? to loosen. (Souffl?s will fall as they cool.) 

Cooks' note:
• Souffl?s can be baked and cooled 1 day ahead, then chilled in pan, covered. Reheat in a 350°F oven 5 to 7 minutes. 

Makes 12 hors d'oeuvres.

Gourmet Magazine - September 2003
Adapted from Sara Moulton Cooks at Home



HERBED CREAM CHEESE CUCUMBER ROUNDS 

Active time: 40 min Start to finish: 40 min

4 oz cream cheese, softened
2 tablespoons thinly sliced fresh mint
2 teaspoons finely chopped fresh chives
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon fresh lemon juice
1/8 teaspoon table salt
Pinch of cayenne, or to taste
1/2 medium seedless cucumber (usually plastic-wrapped) 
3 medium radishes
Coarse sea salt for sprinkling
Special equipment: a Japanese Benriner* or other adjustable-blade slicer
Garnish: tiny fresh mint leaves and finely grated fresh lemon zest 

Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne. 

Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately. 

*Available at Asian markets and cookware shops. 

Makes 32 hors d'oeuvres.

Gourmet Magazine , The Last Touch - April 2003


RUMAKI 

We can thank Vic Bergeron — owner of Trader Vic's restaurant, in San Francisco — for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name.

Active time: 20 min Start to finish: 1 1/2 hr

1/4 lb chicken livers, trimmed and rinsed 
1/4 cup soy sauce
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar 
1/2 teaspoon curry powder
12 canned water chestnuts, drained and halved horizontally
8 bacon slices (1/2 lb), cut crosswise into thirds

Special equipment: 24 wooden toothpicks 

Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour. 

While livers marinate, soak toothpicks in cold water 1 hour. Drain well. 

Preheat broiler. 

Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner. 

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately. 

Makes 24 hors d'oeuvres.

Gourmet Magazine - Gourmet Entertains, March 2002
Trader Vic's, San Francisco, CA


DELIGHTFUL FRUIT SALAD

Serves 6 but doubles easily.

2 cups tart apples, diced
1 cup seedless grapes, green
1/2 cup Mandarin orange sections
1 cup miniature marshmallows
1/2 cup pecans
2 teaspoons lemon juice
1 cup whipped cream
1/4 cup sugar

Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill.

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