A2ZRecipes.net

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

I would like to take this time to send out (early) wishes for a wonderful Father's Day to every Dad out there. You know, Mothers get a lot of attention on Mother's Day, but good old Dad seems to get a card, necktie, and some down time to watch his favorite team on television. He may even get a phone call (collect, of course!). We are fortunate to have a lot of men who subscribe to this publication. Did you know that? Some do a lot of cooking for their family, while others simply find recipes they would like for their wife to prepare for them. To all of you, I hope you have the very best Father's Day next Sunday. This little tribute is being sent out early enough to where you can either choose some recipes to prepare, or cut & paste and say "look, honey! this sounds great!" and then look at her with those cow eyes!

A real quick reminder for you about our current theme topic Summer Desserts. We really need to get things going on this one, folks. And don't forget the newest section called Regional Recipes. Your participation is needed for the theme issue and the newest collection to be a success. Get busy! Thanks.

This issue was so much fun to put together! You see, I had a great incentive. MEN! Yes, I am a normal woman and love men, and some of the most loveable men are Fathers. This issue is filled to the brim with all sorts of goodies that will please most any man. Since the recipes are some from books and CD's I own, as well as my personal collection, I can safely bet that everyone will find something to keep. I do hope you all enjoy what is here.

Have a great day and we'll see you here Wednesday with Linda in Michigan. Now, go give a Father a big hug and kiss.

One night a father overheard his son pray: Dear God, Make me the kind of man my Daddy is. Later that night, the Father prayed, Dear God, Make me the kind of man my son wants me to be.
~ Anonymous

Appreciate Today

Shared by Treva, TN

As I get older, I realize there are things in my life I didn't appreciate until it was too late.

I didn't appreciate the naps they used to make me take in kindergarten. I long for the day when someone says, "You can't work anymore until you take a nap." I guarantee you, I won't argue.

I didn't appreciate the milk that was delivered to your front door. In the "do-it-yourself" world we'll never see that again.

I didn't appreciate those face-squishing hugs my mother used to give me. Now that she's gone home to be with the Lord, I long for just one more. This time I would squish her right back.

I didn't appreciate the days I danced barefoot in the rain with my mouth open wide trying to get a drink of raindrops.

I didn't appreciate the sacrifice my parents made for my sisters and me to keep us clothed, fed and happy.

I didn't appreciate mom letting us mess up the living room on a rainy day. I thought building railroad tracks in the middle of the living room is what everyone did on those days.

I didn't appreciate the marvels of planting a seed and watching it sprout into a full-grown plant.

I didn't appreciate the struggles we had to go through as a family. Because of yesterday's struggles, we have strength for today.

I didn't appreciate the times my kids came to me and asked those annoying, unanswerable questions. "What makes a duck quack?" "Why is the sky blue?" I had no idea why they thought I was smart enough to answer all their questions.

I didn't appreciate the times our family had together.

I didn't appreciate those "primary" Sunday School teachers who went through so much trouble to collect toilet paper rolls so I could understand what a scroll was.

I didn't appreciate those clear nights when the stars danced with glee showing off their awesome Creator.

I didn't appreciate our kids' "refrigerator artwork" that made our house a home.

I didn't know to appreciate the muddy footprints my wife and I so often found making a path across our carpet as a representation of life.

I didn't appreciate the times my children fell asleep in their daddy's arms. I didn't realize it was there they felt protected from all the elements of the world.

I didn't appreciate my parents taking me to church, the place I found God!

I didn't appreciate the ease at which I can access a Bible, while I know people who hunger for a single page. And, even today, I can't fully appreciate what a great salvation I have!

God, I have just one prayer for today. Open my eyes that I may be able to see and appreciate the things that you do each day.

We cannot buy time, it is a gift from God!

Father's Day

The first Father's Day was observed on June 19, 1910 in Spokane, Washington. In 1924 President Calvin Coolidge supported the idea of a national Father's Day. In 1966 President Lyndon Johnson signed a presidential proclamation declaring the third Sunday of June as Father's Day.

There are more collect calls on Father's Day than any other day of the year.

An estimated $1 billion is spent each year in the United States for Father's Day gifts, but Dad is still paying the bill when it comes to telephone calls from the kids. Father's Day ranks #1 for the day that the most collect calls are made, according to AT&T. But dads receive far fewer greeting cards than moms. About 140 million moms receive cards for Mother's Day, compared to just 90 million dads getting Father's Day cards.

According to the latest Census Bureau figures, there are roughly 36 million dads with kids under age 18 in the U.S. But not all offspring are leaving the nest at adulthood. There are nearly 1 million fathers who are still providing room and board for their kids aged 18 to 24. 

Believe it or not, flowers are a part of Father's Day tradition. Red roses are worn on Father's Day to signify that one's father is living, while white roses mean one's father has died.


Timeline of Father's Day History 

1910 Sonora Smart Dodd of Spokane, Washington, organizes the first Father's Day celebration on June 19, her own father's birthday. The mayor of Spokane and the governor of Washington state officially support the event. Dodd's father, a farmer and Civil War veteran, had been a single father to six young children after the death of his wife. 
1924 President Calvin Coolidge publicly supports plans for a national Father's Day. 
1926 The National Father's Day Committee meets for the first time in New York City. 
1956 The observance of Father's Day is recognized by a Joint Resolution of Congress. 
1966 President Lyndon Johnson proclaims Father's Day to be an official national holiday. 
1972 President Richard Nixon signs into law a permanent U.S. Father's Day to be observed on the third Sunday of June. 
1999 Father's Day is the fifth most popular card-sending holiday, with an estimated $95 million in card sales. Not just fathers but husbands, grandfathers, uncles, sons, and sons-in-law are among the honorees. 
2001 Only days before Father's Day an estimated 53% of Americans do not know what they will buy for the holiday. If they are like last year's consumers, 60% will buy cards, while the most popular gifts will be apparel (41%), dinner (38%), sporting goods (22%), home improvement merchandise (18%), electronics (17%), and gardening tools (12%). 
2004 In 2004, there were an estimated 98,000 "stay-at-home" dads. These are married fathers with children under 15 years old who have remained out of the labor force for more than one year primarily so they can care for the family while their wives work outside the home. 

Source: Excepted from an article found in http://www.kidspoint.org/


Father's Day - Did You Know?

- Did you know that the word "Dad" dates back to the sixteenth century, or possibly even earlier? It may have originated with the Welsh word "Tad" (meaning father), which later mutated to Dad. The word "Father" is derived from the Old English "Foeder".

- Animals are fathers too. Strangely enough, a father ocean catfish is a true example of a devoted father. He carries the eggs of his young in his mouth until they are ready to be born, which may take up to several weeks. During that time, he cannot eat a thing. Penguins are another good example. A father penguin keeps on his feet in arctic temperatures for sixty days or more to protect his eggs. He hides them on top of his feet, hiding them with feathered flap. Like the catfish, he cannot eat for the duration of his guard of the eggs.

- The Romans honored their dead fathers, every February.

-The necktie is the most common and famous Father's Day gift.

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Top Ten Things You'll Never Hear a Dad Say

10. Well, how 'bout that?... I'm lost! Looks like we'll have to stop and ask for directions.

9. You know Pumpkin, now that you're thirteen, you'll be ready for unchaperoned car dates. Won't that be fun?

8. I noticed that all your friends have a certain "up yours" attitude ... I like that.

7. Here's a credit card and the keys to my new car -- GO CRAZY.

6. What do you mean you wanna play football? Figure skating not good enough for you, son?

5. Your Mother and I are going away for the weekend ... you might want to consider throwing a party.

4. Well, I don't know what's wrong with your car. Probably one of those doo-hickey thingies -- you know -- that makes it run or something. Just have it towed to a mechanic and pay whatever he asks.

3. No son of mine is going to live under this roof without an earring -- now quit your belly-aching, and let's go to the mall.

2. Whaddya wanna go and get a job for? I make plenty of money for you to spend.

1. Father's Day? aahh -- don't worry about that -- it's no big deal.



Ben Hur

A man stopped to talk to a little boy in a parked car near one of our supermarkets. The boy was having a great time playing with a dog of uncertain heritage.

"What's your dog's name?" he asked.

"We call him Ben Hur," he replied.

"What an unusual name for a dog. Did your daddy pick it out?"

"Nope. My dog was just plain Ben until he had a litter of pups.



10 Simple Rules For Dating My Daughter 

Rule One: 
If you pull into my driveway and honk you'd better be delivering a package, because you're sure not picking anything up.

Rule Two: 
You do not touch my daughter in front of me. You may glance at her, so long as you do not peer at anything below her neck. If you cannot keep your eyes or hands off of my daughter's body, I will remove them.

Rule Three: 
I am aware that it is considered fashionable for boys of your age to wear their trousers so loosely that they appear to be falling off their hips. Please don't take this as an insult, but you and all of your friends are complete idiots. Still, I want to be fair and open minded about this issue, so I propose this compromise: You may come to the door with your underwear showing and your pants ten sizes too big, and I will not object. However, in order to ensure that your clothes do not, in fact, come off during the course of your date with my daughter, I will take my electric nail gun and fasten your trousers securely in place to your waist.

Rule Four: 
I'm sure you've been told that in today's world, sex without utilizing a "barrier method" of some kind can kill you. Let me elaborate, when it comes to sex, I am the barrier, and I will kill you.

Rule Five: 
It is usually understood that in order for us to get to know each other, we should talk about sports, politics, and other issues of the day. Please do not do this. The only information I require from you is an indication of when you expect to have my daughter safely back at my house, and the only word I need from you on this subject is "early."

Rule Six: 
I have no doubt you are a popular fellow, with many opportunities to date other girls. This is fine with me as long as it is okay with my daughter. Otherwise, once you have gone out with my little girl, you will continue to date no one but her until she is finished with you. If you make her cry, I will make you cry.

Rule Seven: 
As you stand in my front hallway, waiting for my daughter to appear, and more than an hour goes by, do not sigh and fidget. If you want to be on time for the movie, you should not be dating. My daughter is putting on her makeup, a process that can take longer than painting the Golden Gate Bridge. Instead of just standing there, why don't you do something useful, like changing the oil in my car?

Rule Eight: 
The following places are not appropriate for a date with my daughter: Places where there are beds, sofas, or anything softer than a wooden stool. Places where there are no parents, policemen, or nuns within eyesight. Places where there is darkness. Places where there is dancing, holding hands, or happiness. Places where the ambient temperature is warm enough to induce my daughter to wear shorts, tank tops, midriff T-shirts, or anything other than overalls, a sweater, and a goose down parka - zipped up to her throat. Movies with a strong romantic or sexual theme are to be avoided; movies which features chain saws are okay. Hockey games are okay. Old folks homes are better.

Rule Nine: 
Do not lie to me. I may appear to be a potbellied, balding, middle-aged, dimwitted has-been. But on issues relating to my daughter, I am the all-knowing, merciless god of your universe. If I ask you where you are going and with whom, you have one chance to tell me the truth, the whole truth and nothing but the truth. I have a shotgun, a shovel, and five acres behind the house. Do not trifle with me.

Rule Ten: 
Be afraid. Be very afraid. It takes very little for me to mistake the sound of your car in the driveway for a chopper coming in over a rice paddy near Hanoi. When my Agent Orange starts acting up, the voices in my head frequently tell me to clean the guns as I wait for you to bring my daughter home. As soon as you pull into the driveway you should exit your car with both hands in plain sight. Speak the perimeter password, announce in a clear voice that you have brought my daughter home safely and early, then return to your car - there is no need for you to come inside. The camouflaged face at the window is mine.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

FLORIDA

MONTEGO BAY'S KEY LIME PIE

~Submitted by Cat G., Panama City Beach, FL

I am from Minnesota and I live in Panama City, Florida now. This recipe is from a popular restaurant in the panhandle called Montego Bay for Key Lime Pie. Enjoy!

(Makes 4 Pies)

3 containers cool whip 
5 containers minute maid lime concentrate
2 cups milk
4 graham cracker crusts (pre-made or from scratch)

Combine all ingredients except crusts. Pour into crusts. Serve frozen.

BEER BATTER

Makes 5 servings

3/4 cup all purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1 1/2 tablespoons vegetable oil 
3/4 cup beer 
Vegetable oil for frying 

Insert stainless steel blade in the food processor. Combine flour, baking powder, and salt in the food processor bowl. Pulse twice. Add the oil and beer and process until well blended. Let sit 20 minutes. 

General Use Instructions:
Heat vegetable oil in deep fryer. Dip food you wish to fry into the beer batter and carefully drop into the hot oil. Fry in a single layer only; do not crowd with too many pieces of food. Deep-fry until golden brown. Turn over and cook an additional minute. Remove fried food with tongs. Drain on paper towels. Repeat with remaining pieces of food. Fried food can be kept warm and crisp in a 200 degree F oven for up to 30 minutes.

Source: T-Fal Deep Fryer Cookbook


APPLE FRITTERS IN BEER BATTER

Makes 5 servings

2 large Yellow Delicious apples, peeled, cored and cut into eights
Confectioners' sugar for sprinkling 

Dip apples in beer batter (see recipe above in this issue). Deep-fry 2 to 3 minutes, or until golden brown. Sprinkle with confectioner’s sugar before serving.

Source: T-Fal Deep Fryer Cookbook


FANCY EGG SCRAMBLE

1 c. (4 oz.) Canadian bacon, diced
1/4 c. green onion, chopped
3 tbsp. butter
12 eggs, beaten
1 (3 oz.) can mushrooms, drained
1 recipe cheese sauce (below)
4 tsp. butter, melted
3 slices soft bread crumbs
1/8 tsp. paprika

CHEESE SAUCE:
2 tbsp. butter, melted
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. American cheese

Cook first 3 ingredients until tender. Add eggs and scramble until set. Add mushrooms and cheese sauce. Turn into casserole. Combine remaining melted butter, bread crumbs and paprika and sprinkle on top of eggs. Cover. Chill until 30 minutes before serving. Bake uncovered at 350 degrees for 30 minutes.

CHEESE SAUCE: Blend and cook until bubbly, then stir in 1 cup American cheese (12 slices). 

Serves 10.


BAKED EGGS IN SOUR CREAM

Here is a recipe for baking eggs in a delicious sauce. One of these baked eggs makes an ample serving if you spoon over it plenty of the rich cheese and sour cream sauce.

1 tsp. butter or margarine
2 slices American cheese (sandwich size)
6 eggs
1 pt. (2 c.) sour cream
1/3 c. light cream
Salt & pepper to taste
Toast (optional)
Parsley or paprika, chopped

Rub an 8-inch-square baking dish with the butter. Cut each cheese slice into thirds and arrange evenly over the bottom of the dish. Drop an egg on top of each piece of cheese and pour the sour cream, diluted with the milk to pouring consistency, around the eggs. Salt and pepper to taste. Bake in a moderate oven (350 degrees) for 20 minutes, or until eggs are degree of doneness desired. Remove eggs from dish with a wide spatula, dipping clear to the bottom of the dish so that you pick up some of the cheese. Serve eggs on toast, if desired; spoon the remainder of the sauce over the eggs. Sprinkle with minced parsley or paprika. Makes 6 servings.


CHIMICHANGAS

Makes 5 servings

1 tablespoon olive oil 
2 cloves garlic 
1 boneless skinless chicken breast half 
1 teaspoon cumin seeds 
1 teaspoon chili flakes 
1 teaspoon tomato pur?e 
4 large flour tortillas 
Salt 
Pepper 

1. Heat the sunflower oil in your deep fryer. 

2. Heat the olive oil in a small frying pan. Add the garlic and chicken and fry for 2-3 minutes until sealed. Add the cumin and chili flakes and cook for a further minute.
Season to taste.

3. Stir through the tomato puree. Spread the mixture to one side of each of the four tortillas. Fold in the top and bottom of each tortilla and roll to enclose the mixture.

4. Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other Mexican accompaniments.

Source: T-Fal Deep Fryer Cookbook


SPICY CRAB CAKES

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.

In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes.

12 servings.


CRABMEAT RANGOON

Makes 5 servings

1/2 pound canned crabmeat 
1/2 teaspoon A-1 steak sauce 
1 egg yolk, beaten 
1/4 teaspoon garlic powder 
1 (8-ounce) package cream cheese, room temperature 
3 dozens wonton wrappers 

Combine crabmeat, steak sauce, egg yolk, garlic powder and cream cheese until it forms a pastelike consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners together and pinch to seal. 

Deep-fry at 375 degrees until golden brown. Serve with Sweet and Sour Sauce. Leftovers keep for only a day.

Source: T-Fal Deep Fryer Cookbook


GRANDMA'S FRY CAKES

1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.

Source: One Million Recipes CD


EGG FU YUNG

Makes 5 servings

This Egg Fu Yung is very different because it is deep-fried and therefore has a very light, delicate texture. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp

1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
1 teaspoon salt 
1 teaspoon cornstarch 
2 teaspoons sherry 
5 eggs 
1 teaspoon light soy sauce 
4 tablespoons oil 
1/2 onion chopped 
1 scallion, chopped 
4 water chestnuts, chopped 
1/4 cup fresh mushrooms sliced 
1 cup bean sprouts 
2-4 cups oil for frying

SAUCE: 
1 cup chicken stock 
2 tablespoons light soy sauce 
1 tablespoon cornstarch 
Pepper 

Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well. 

Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside. 

Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute. Add mushrooms. Stir-fry 30 seconds. Remove. 

Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool. Add all ingredients to egg mixture. 

To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.

Heat oil to 400 degrees in deep fryer. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.


FRIED APPLE PIES

Makes 10 servings (yeah, right!)

1 package dried apples (8 oz) 
1 cup water 
1/3 cup sugar 
1 tablespoon butter or margarine 
1 can flaky biscuits--(10 oz) 
Vegetable oil 

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in sugar and butter; set mixture aside.

Roll each biscuit into a 5 inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. 

Pour oil to a depth of 1/2 inch into deep fryer. Fry pies in hot oil (375 deg.) over medium-high heat on both sides until golden, turning once. Drain well on paper towels. 

Yield: 10 turnovers.

Source: T-Fal Deep Fryer Cookbook


CHUCK WAGON BEANS

2 or 3 lb. hamburger (or 1 qt. canned hamburger)
3 c. finely chopped onions, less if desired
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 or 2 cloves garlic, minced
1 1/2 c. catsup or chili sauce
3 tbsp. prepared mustard
1/2 tsp. salt, if necessary
1/2 tsp. pepper
2 (29 oz.) cans pork and beans or 2 qt. canned navy beans

Fry hamburger, onion, and celery until meat is brown and onions and celery are tender. Dissolve bouillon cubes in boiling water. Combine all ingredients. Put in a casserole. Cover. Bake 1 hour and 15 minutes at 350 degrees, or less if done. May be uncovered the last 1/2 hour. If it gets too dry, add more water.

Source: One Million Recipes CD


EARTHQUAKE CAKE

1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.


PICO DE GALLO

1 lg. or 2 sm. onions
3 to 4 cloves garlic, chopped
3 med. tomatoes, chopped
4 jalapenos, chopped
2 tbsp. fresh cilantro (I use more)
1 tsp. sugar
Salt to taste

Mix all ingredients together and refrigerate. Keeps for several days.

Source: One Million Recipes CD


HASH BROWN POTATO CASSEROLE

Guys love this stuff. So do the gals!

1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1/2 c. onion, chopped
1/2 tsp. pepper
1 tsp. salt
10 oz. American cheese, grated
1 pt. sour cream
1 can cream of chicken soup
2 c. Corn Flakes, crushed
1/2 c. butter, melted

Mix all ingredients together except Corn Flakes and butter and put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350 degree oven for 45 minutes. Makes a lot.


RUMAKI

1/4 c. soy sauce
1 lg. garlic clove (minced)
1/2 tsp. crushed red peppers
1/2 tsp. ground ginger
6 chicken livers (halved) 1/2 lb.
12 water chestnuts
12 slices bacon

Combine first 4 ingredients. Add next 2 and marinate several hours. Drain marinade. Wrap a piece liver and a water chestnut in each bacon slice. Place seam side down on broiler rack. Broil 5 to 6 inches from heat for about 7 minutes, turning once. Insert toothpick and serve with crackers.

Source: One Million Recipes CD


KING RANCH CASSEROLE

A great take on a southern tradition!

1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. In a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.


BLOODY MARYS

1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. salt
Few drops bottled hot pepper sauce
Celery sticks

In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with celery stick stirrer. Great for the morning after.

Source: One Million Recipes CD


CORNED BEEF `N CABBAGE CASSEROLE

4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saut? cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated.

Yields 8 servings.


WALLA WALLA SWEETS BREAKFAST

9 inch pie shell, partially baked
5 med. onions, thin sliced (Walla Walla "sweets" preferably)
3 tbsp. butter or margarine
4eggs
1/2 c. sour cream
Salt and pepper to taste
6 strips bacon, cooked and crumbled
1 c. Swiss cheese, shredded

1. In large skillet, cook onions in margarine over very low heat until transparent, but not browned. Add a little water when necessary to prevent browning.

2. In medium bowl, beat eggs. Add sour cream and seasonings.

3. Sprinkle bacon in pie shell. Top with cooked onions.

4. Pour egg mixture over all and top with shredded cheese.

5. Bake at 350 degrees for 30 minutes.


FRESH BROCCOLI SALAD

1 head broccoli
1/2 lg. red onion
10 to 12 slices of fried bacon or 1/2 jar of real bacon bits
1/2 to 1 c. raisins

DRESSING:
1 c. mayonnaise
1/2 c. sugar
2 tbsp. vinegar

Chop broccoli, onion and bacon (if using fried bacon) in small pieces, mix all together with the raisins. Mix the dressing and put on 1 to 3 hours before serving. Don't put dressing on earlier than 3 hours.


NO-BAKE BREAKFAST BARS

H-O-N-E-Y !!! No cholesterol. No salt. No fat. One third fewer calories than butter or margarine.

1 1/2 c. natural style chunky peanut butter
1 c. honey (I use only Ohio-Honey from our very own a2z'er Lucy Wellhausen!)
3/4 c. brown sugar
5 c. bran or oat flakes dry cereal
1 (6 oz.) pkg. (1 c.) dried fruit pieces

Combine peanut butter, honey and brown sugar in large saucepan. Bring to a boil, stirring constantly. Remove from heat, quickly stir in cereal and fruit bits; mix well. Using buttered spatula or waxed paper, press mixture evenly into a 13"x9"x2" dish sprayed with non stick cooking spray. Cool 15 minutes before cutting. Makes 18 bars. The good taste that's good for you!


CORNBREAD SALAD

I first had this a couple of weeks ago at a social gathering and WOW. It is really good. The guys there lined up for seconds.

1 batch of cornbread, crumbled
1 lg. red tomato, diced
1 sm. yellow tomato, diced
1/2 green pepper, diced
1 sm. purple onion, diced
1 c. Miracle Whip salad dressing

Mix all ingredients together. Serve.


MEXICAN EGG BREAKFAST

1/2 c. margarine
10 eggs
1/2 c. flour
1 tsp. baking powder
Dash salt
1 (4 oz.) can chilies, chopped
1 pt. cottage cheese
1 lb. Monterey Jack cheese

Melt margarine. Beat eggs; add flour, baking powder and salt. Add margarine. Then add chilies, cottage cheese and Monterey Jack. Put in 9 x 13 inch pan. Bake at 400 degrees for 15 minutes, then 35 - 40 minutes at 350 degrees.


BLUEBERRY MUFFINS

1 stick margarine, melted
2 c. flour
1 1/4 c. sugar
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1/2 pt. blueberries
1/2 c. milk

Mix dry ingredients. Add milk and eggs, one at a time. Add melted margarine. Flour the blueberries slightly and add. Pour batter into greased or lined muffin pans and sprinkle with sugar on top. Bake at 350 degrees for 30 minutes.

LOW FAT ALFREDO SAUCE

1 can evaporated skim milk
6 oz. Parmesan cheese - low fat
Pepper to taste

Warm milk, add cheese until melted and thickened. Add pepper. I usually add a medium white sauce to make more and lighten the taste.

Also, crab meat, broccoli, spinach, mushrooms can be added; mixed or separately.

Have fun with it and pour over pasta.

(White sauce is also good made with evaporated skim milk.)


LOW FAT POTATO SALAD

6 med. potatoes
3 hard-cooked egg whites
1/2 c. sweet pickles, finely chopped
1/4 c. onion, finely chopped
1/8 tsp. pepper

Cook unpeeled potatoes until tender. Drain and peel while hot. Stir with fork to break up into very small pieces. Add chopped egg whites, pickles, onions and pepper. Refrigerate in covered container until serving time.

DRESSING:
1 c. plain low-fat yogurt
1/4 c. imitation mayonnaise
6 tbsp. sweet pickle juice
1 tbsp. prepared mustard

Mix together and refrigerate. Just before serving, mix dressing with potato mixture. Garnish with paprika.

Leftover salad will become dry and need more dressing before it is served.

Makes 4 to 6 servings.


MACARONI SALAD

1 (16 oz.) pkg. shells, elbow or rotini
1 c. plain non fat yogurt
1/4 c. non fat or low calorie mayonnaise
2 tbsp. freshly squeezed lemon juice
1 tsp. black or white pepper
1 clove garlic, minced
1 tbsp. basil, crushed
1 lb. parsley, minced
10 oz. pkg. frozen peas
1 sm. can shrimp, drained

Blend the yogurt, mayonnaise, lemon juice and spices together. Cook pasta according to package directions until just tender. Drain the pasta and rinse under cold water until completely cool. Transfer to large bowl. Add peas and shrimp. Toss with yogurt dressing immediately before serving.


CANTALOUPE - BLUEBERRY SALAD

1 (8 oz.) carton vanilla low-fat yogurt
1 tbsp. lemon juice
1 1/2 tsp. poppy seeds
1 tsp. grated orange rind
1 med. cantaloupe, peeled & seeded
24 Boston lettuce leaves
2 c. fresh blueberries

Combine first 4 ingredients; stir well. Cover and chill thoroughly. Cut cantaloupe lengthwise into 32 slices. Arrange 4 slices on each of 8 lettuce-lined serving plates; top each with 1/4 cup blueberries. Spoon yogurt mixture over salads.

Yield: 8 servings (83 calories and 11% fat per serving.)
Protein 2.7/Fat 1.0 (Saturated Fat 0.4)/Carbohydrate 17.7/Fiber 2.8/Cholesterol 1/Sodium 30


SEVEN LAYER SALAD

This unusual combination creates a great taste that even salad-haters will love. And the peas give it a delightful "crunch".

1 head lettuce, shredded
1 green pepper, diced
5 stalks celery, chopped
1/2 onion, chopped
1 (10 oz.) pkg. frozen peas
1 c. low-fat yogurt OR
1 c. low-fat cottage cheese, blended OR
1 c. any creamy low-fat salad dressing
2 tbsp. sugar
2 tbsp. Parmesan cheese, grated
2 tbsp. imitation bacon bits
2 tomatoes, wedged

1. Put shredded lettuce in a bowl. Layer diced green pepper, chopped celery, chopped onion and peas on top of lettuce.

2. Spread yogurt or blended cottage cheese completely over the top of the salad. Sprinkle with sugar, Parmesan cheese and bacon bits. Garnish with tomato wedges. Cover tightly and chill, preferably overnight. Toss thoroughly before serving. 

Serves 10.

DELUXE COLE SLAW

1 lg. head of cabbage (2 lbs.)
1 green pepper, medium sized
1 onion, medium sized
1 c. vinegar
1 tsp. salt
1/2 tsp. turmeric
1/2 tsp. celery seed
2 or more tsp. liquid sweetener

Chop fine the cabbage, pepper and onion. Mix other ingredients in saucepan and bring to a boil. While this is still hot, pour over cabbage. Let stand several hours or overnight to blend flavors.

This is unusual in that it will keep at least a week in the refrigerator. 

Serves 8 or more.
Calories: 1 serving = 50 calories. 
Fat controlled diet: 1 serving = Negligible fat. 
Diabetic and Calorie Controlled Diet: 1/2 cup = 1 vegetable exchange. 
Sodium Controlled Diet: Prepared as directed, omitting salt, 1 serving = 28 milligrams sodium.


MOCK HOLLANDAISE SAUCE

Juice of one lemon
1/4 c. hot water
1 chicken bouillon cube
2 tbsp. flour
Salt and pepper to taste
1/4 tsp. dry mustard
1/2 c. water

Dissolve bouillon cube into 1/4 cup hot water. Stir dry ingredients into the liquid until it turns to a paste. Stir in 1/2 cup water as mixture cooks and thickens. Add lemon juice as it thickens, stirring constantly.

Makes 1 cup.
Calories: 1/4 cup = 22 calories. 
Fat controlled diet: 1/4 cup = negligible fat. 
Diabetic and calorie controlled diet: 1/4 cup = free choice. 
Sodium controlled diet: prepared as directed using low sodium bouillon cube and omitting salt, 1/4 cup = negligible sodium.


CHICKEN TERIYAKI (DIABETIC)

1/2 c. soy sauce
1 tsp. ginger
1 tsp. dry mustard
2 tbsp. lemon juice
2 tbsp. brown sugar substitute
2 tbsp. water
1 tsp. garlic salt
Pepper
1 broiler fryer, skinned

Combine all but chicken in small saucepan and bring to a boil. Pour over chicken and marinate for 2 hours or longer in refrigerator. (A plastic bag is fine for marinating.) Chicken may be grilled or baked in oven. Use sauce for basting.

For microwave: bake for 10 minutes; turn pieces of chicken over and cook 10 minutes longer. or until chicken is done.


OVEN - FRIED CHICKEN

4 sm. chicken breasts (or 8 sm. legs or thighs)
1 c. Corn Flakes, crushed
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. curry powder
4 tsp. skim milk

Remove skin from chicken. Combine crushed Corn Flakes, paprika and powders. Roll chicken in milk. Roll chicken in Corn Flake mixture. Place chicken in small nonstick baking dish. Bake at 350 degrees for 20 to 30 minutes or until golden brown.

Yield: 4 servings. 
Each serving: 2 ounces. 
Each serving may be exchanged for: 1/2 bread; 2 low-fat meat.

Source: Cookbook for Diabetics and their Families

LITE TACO SALAD - MICROWAVE

1 (6 inch) flour tortilla
1 tsp. vegetable oil
Dash chili powder
2 oz. browned ground turkey or round
1 tsp. taco seasoning
Chopped lettuce, tomato and onion
1 tbsp. grated lite Cheddar cheese
1 tbsp. picante sauce

Brown ground meat mixed with taco seasoning. In microwave-safe colander placed on microwave plate to catch drippings. Cook for 1 minute on high, then stir. Cook 1 more minute on high. Discard drippings and set browned meat aside.

Place tortilla between two sheets of waxed paper. Microwave on high for 10 seconds. Spread with 1 teaspoon vegetable oil and sprinkle with chili powder. Mold to bowl-shape inside a small bowl and re-heat for 2-4 minutes, stopping to puncture bubbles as they form. Turn upside down and heat until it turns brown. Watch carefully. It will crisp as it cools.

Fill with meat, then lettuce, tomato, onion, cheese, and picante sauce.


MEXICAN MEAT LOAF FOR TWO

1 slightly beaten egg
1/2 c. soft bread crumbs
4 tbsp. catsup, divided
1 canned green chili pepper (hot is good), rinsed, seeded & chopped about 2 tbsp.)
1/4 tsp. salt (optional)
1/4 tsp. chili powder (1/2 tsp. if you like it spicier)
Dash fresh ground pepper
1/2 lb. ground beef
2 slices Monterey Jack cheese, quartered diagonally (1 oz.)

In cup mixing bowl combine egg, bread crumbs, 2 tablespoons catsup, chili pepper, salt, chili powder and pepper. Add ground beef; mix well. Shape meat mixture into a 6 x 3 inch loaf. Place in a 9 inch pie plate. Bake loaf in a 350 degree oven for 40 minutes. Drain off fat.

Spread 2 tablespoons catsup over meat loaf. Arrange cheese triangles on top. Return to oven and bake for 5 minutes or until cheese melts.

Microwave Instructions: Make meat loaf as directed above. Place in glass 9 inch pie plate. Cover with waxed paper and cook on high for 4-5 minutes, turning 1/2 turn once during cooking. Drain off fat. Spread 2 tablespoons catsup over meat loaf and arrange cheese triangles on top. Microwave uncovered, for about 45 seconds more, or until cheese is melted.


BAKED ACORN SQUASH

Cut the desired number of washed acorn squash in half, crosswise or lengthwise, then scrape out seeds and stingy portion. (One squash serves two.) In each hollow, place:

1 tsp. brown sugar or honey or maple syrup
1 tsp. butter or margarine
1/2 tsp. salt

Then bake them in a covered baking pan, the bottom of which is covered with 1/4 inch hot water, in a moderately hot oven of 400 degrees for 1 hour. Remove the cover during the last half hour of baking so that the brown sugar will go down into the meaty squash.


SWEET POTATOES FOR TWO

2 to 3 sweet potatoes, cooked and peeled
1/2 c. packed brown sugar
2 tbsp. butter or margarine
2 tbsp. water
1/4 tsp. salt
Dash ground nutmeg or ground mace

Slice sweet potatoes into an 8-inch pie plate; set aside. In a saucepan, combine brown sugar, butter, water and salt; bring to a boil. Pour hot syrup over potatoes. Bake, uncovered, at 350 degrees for 30 minutes, basting occasionally, or until syrup thickens and potatoes are glazed. Sprinkle with nutmeg or mace.

Yield: 2 servings.


OYSTER STEW FOR TWO

1 pt. oysters
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
2 tbsp. butter
1/2 tsp. parsley
2 c. whole milk
1/2 c. cream

Put oysters and oyster juice in pan over medium heat. When boiling begins, add all other ingredients except milk and cream. Boil gently for five minutes. Add room temperature milk and cream. Bring to high heat but DO NOT boil. Set aside to cool. Reheat to piping hot before serving.

Excellent served with French bread and a soft brie.


REBAKED POTATOES

This dish is substantial and satisfying enough to be a main course. Figure on one medium-sized potato per person. The following recipe is for two, but it can easily be multiplied. 

3 tbsp. mayonnaise 
1/2 c. cottage cheese 
1 hard-boiled egg, finely chopped 
1/2 tsp. salt 
1/2 tsp. dill weed 
1/2 packed c. Cheddar cheese 
1/4 tsp. cayenne pepper 
Lots of freshly ground black pepper 
2 tsp. prepared mustard 
1 medium-sized tomato 
Paprika and extra Cheddar

DO AHEAD: Bake the potatoes as you normally would for baked potatoes, about 45 minutes at 375 degrees. When they are cool enough to handle, slice them in half laterally, and scoop out the insides, leaving the skins intact.

Preheat oven to 375 degrees. Place the potato innards in a bowl, and mash them with the mayonnaise and the cottage cheese. Add all remaining ingredients, except the tomato, paprika, and extra Cheddar. Mix well.

Divide the filling evenly among the potato skins. Slice the tomato into rounds, and place these slices decoratively on top of each stuffed potato. Sprinkle some extra cheese over the tomatoes, and dust on some paprika. Place the potatoes in a shallow baking dish. Bake for 35 minutes at 375 degrees.


LIGHT VEGETABLE SOUP FOR TWO

1 med. potato, chopped
1/4 c. sliced carrots
1/2 c. chopped celery
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. instant beef bouillon
1/2 c. water
1 c. tomato juice

Combine all ingredients in 1 1/2 quart casserole. Cover with glass lid or plastic wrap. Cook, covered in microwave on full power 8-10 minutes or until vegetables are tender. 

Yield: 2 (8 oz.) servings.
70 calories per serving.


CHEDDAR SOUP

This will use up leftover cooked potatoes.

1 tbsp. butter
1 tbsp. flour
1 c. chicken broth
1 c. half and half
1 c. cheese (sharp Cheddar), shredded
1 c. diced, cooked potatoes
1/3 c. beer
2 tbsp. chopped scallions
Salt and pepper to taste

Melt butter in medium saucepan over medium heat. Gradually add flour. Stir until thick in consistency. Add chicken broth and bring to a boil, stirring constantly. Add half and half, cheese, potatoes and beer. Simmer over low heat for 15 minutes. Add salt and pepper to taste. Garnish with scallions. 

Serves two.


CHICKEN BREAST PARMESAN

To keep this dish low in sodium, use a low-salt spaghetti sauce or make your own homemade without any added salt.

1 boneless skinless whole chicken breast, cut in half 
1/3 cup seasoned Italian bread crumbs 
1 tablespoon Parmesan cheese 
1 cup spaghetti sauce 
2 slices low-fat mozzarella cheese

1. Rinse chicken with water, and coat with bread crumbs and Parmesan cheese. 

2. Place in glass microwavable dish, and cover with wax paper. 

3. Microwave for 7 minutes on high. 

4. Remove; pour spaghetti sauce over chicken and top with mozzarella cheese. 

5. Microwave another 3-4 minutes. Enjoy! 

Servings: 2
Based on individual serving.
Calories: 407
Total Fat: 9 g
Carbohydrates: 30 g
Protein: 46 g

Source: Summertime Treats by Sara Perry, Jonelle Weaver

CHICKEN SMOTHERED IN ONIONS

Commonly called chicken "aux gros oignons" in south Louisiana, it's a dish you won't find anywhere but in a home kitchen. The chicken is browned, then the onions are added and cooked to a golden color. 

Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 85 minutes

1 large fryer, cut into serving pieces (about 3 1/2 pounds) 
2 teaspoons salt 
1/2 teaspoon cayenne 
1 tablespoon flour 
1/4 cup vegetable oil 
8 cups thinly sliced onions (about 2 1/2 pounds) 
1 cup thinly sliced bell peppers 
1 bay leaf 
1/4 cup water 
1 cup whole kernel corn 
1 cup young sweet green peas 
2 cups sliced mushrooms 
3 tablespoons chopped parsley

1. In a mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne, and flour. 

2. In a large, cast-iron or enameled cast-iron Dutch oven, heat the oil over medium-high heat. When the oil is hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side. 

3. Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes. Add the bell peppers and bay leaf. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes. 

4. Add the water, cover, and reduce the heat to medium. Stir occasionally and cook for about 30 minutes, or until the chicken is tender. 

3. Add the corn, peas, mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add the parsley. 

5. Remove the bay leaf and serve immediately. 

Serve on a mound of steamed rice.

Servings: 4
Based on individual serving.
Calories: 151
Total Fat: 10 g
Carbohydrates: 14 g
Protein: 3 g

Source: Louisiana Real & Rustic by Emeril Lagasse



COCONUT CUSTARD PIE

INGREDIENTS:
2 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 cup unsalted butter, cubed and chilled
3-5 tablespoons ice water
2 cups heavy cream
1 cup shredded coconut
6 large egg yolks
1/2 teaspoon lemon zest
1 teaspoon pure vanilla extract

DIRECTIONS:
1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes. 

2. Prepare the pie: Preheat oven to 400° F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325° F. Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan over medium-high heat and bring just to a boil. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared piecrust, transfer to a baking sheet, and bake until set -- about 45 minutes. Chill pie for 2 hours before serving.

Yields: 10 servings

NUTRITIONAL INFORMATION:
Calories: 446
Total Fat: 31.5
Cholesterol: 169
Sodium: 110
Carbohydrates: 37.8
Fiber: .7
Protein: 4.1

Source: Country Living Magazine


MIXED GREENS WITH APPLE VINAIGRETTE

This salad combines bitter and mild green flavors with a snappy apple vinaigrette. Try serving this salad with slices of fresh green apple and a small plate of toasted walnuts. 

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 65 minutes

6 cups mixed bitter and mild greens*
1/2 cup extra-virgin Greek olive oil 
1/4 cup cider vinegar 
3 tbsp apple cider 
1/4 tsp cayenne pepper

1. Using a combination of the greens desired, wash and dry well. 

2. Place greens in a bowl large enough to toss them with the dressing. 

3. To make dressing, place all remaining ingredients in bowl and whisk to combine. 

4. Immediately pour dressing over greens and toss to coat. 

5. Divide among 4 plates and serve. 

*Cook's Notes: Arugula, Endive and Watercress are examples of bitter greens, while Mache, Bibb, and Boston are mild greens.

Servings: 4
Based on individual serving.
Calories: 270
Total Fat: 27 g
Carbohydrates: 5 g
Protein: 1 g

Source: A Disney Theme Park recipe

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