A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I would like to wish all the wonderful guys who read a2z a very happy Father's Day. We have a lot of male readers, many of whom are dads. While I did a special tribute to you last Sunday (if you missed it, here is the link), I think you will enjoy what is in store for you today.

I always have bittersweet thoughts on Father's Day. My own dad, God rest his soul, was not what you would call a super Dad. I believe he may have tried, but he had such undeniable mental issues (raised in the Kentucky backwoods, one of 15 children, to a father who believed daily beatings were normal). For the 10 years of my life that he lived with us, there were no kindnesses from him. We didn't get kisses and hugs, any pats on the back to make us do better. We lived in fear every day. He died a virtual stranger to us 25 years later, alone and sickly. I was so sad when I heard that he had died because I never got to tell him I forgive him for not knowing any better. And, I would like to have thanked him. You see, growing up without a proper father figure doesn't always guarantee you will not know what one is. It can make you a better parent; one who lavishes your children with hugs, kisses, and praise. I learned that he taught me how to be a good mother to my children, even if only to serve as a bad example not to follow. I love my father today and always will.

I believe you will find something worth keeping in today's issue. We have recipes galore and lots to make you think and laugh. Have a wonderful day. We'll see you here on Wednesday, God willing.


Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.

Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

Diogenes, the ancient Greek philosopher, once advised a young courtier, "If you lived on cabbage, you would not be obliged to flatter the powerful." To which the courtier replied, "If you flattered the powerful, you would not be obliged to live upon cabbage."

Don't We All?

I was parked in front of the mall wiping off my car. I had just come from the car wash and was waiting for my wife to get out of work. Coming my way from across the parking lot was what society would consider a loafer.

From the looks of him, he had no car, no home, no clean clothes, and no money. There are times when you feel generous but there are other times that you just don't want to be bothered. This was one of those "don't want to be bothered times."

"I hope he doesn't ask me for any money," I thought.

He didn't.

He came and sat on the curb in front of the bus stop but he didn't look like he could have enough money to even ride the bus.

After a few minutes he spoke.

"That's a very pretty car," he said.

He was ragged but he had an air of dignity around him. His scraggly blond beard keep more than his face warm.

I said, "Thanks," and continued wiping off my car.

He sat there quietly as I worked. The expected plea for money never came. As the silence between us widened something inside said, "Ask him if he needs any help." I was sure that he would say "Yes" but I held true to the inner voice.

"Do you need any help?" I asked.

He answered in three simple but profound words that I shall never forget. We often look for wisdom in great men and women. We expect it from those of higher learning and accomplishments. I expected nothing but an outstretched grimy hand. He spoke the three words that shook me.

"Don't we all?" he said.

I was feeling high and mighty, successful and important, above a loafer in the street, until those three words hit me like a twelve gauge shotgun.

Don't we all?

I needed help. Maybe not for bus fare or a place to sleep, but I needed help. I reached in my wallet and gave him not only enough for bus fare, but enough to get a warm meal and shelter for the day.

Those three little words still ring true. No matter how much you have, no matter how much you have accomplished, you need help too. No matter how little you have, no matter how loaded you are with problems, even without money or a place to sleep, you can give help. Even if it's just a compliment, you can give that.

You never know when you may see someone that appears to have it all. They are waiting on you to give them what they don't have. A different perspective on life, a glimpse at something beautiful, a respite from daily chaos, that only you through a torn world can see.

Maybe the man was just a homeless stranger wandering the streets. Maybe he was more than that. Maybe he was sent by a power that is great and wise, to minister to a soul too comfortable in themselves.

Maybe God looked down, called an Angel, dressed him like a loafer, then said, "Go minister to that man cleaning the car, that man needs help."

Don't we all?

Pass this inspiration on...

STROKE: Remember The 1st Three Letters...



My friend sent this to me and encouraged me to post it and spread the word. I agree. If everyone can remember something this simple, we could save some folks. Seriously.. Please read:

STROKE IDENTIFICATION

During a BBQ, a friend stumbled and took a little fall - she assured everyone that she was fine (they offered to call paramedics) and just tripped over a brick because of her new shoes. They got her cleaned up and got her a new plate of food - while she appeared a bit shaken up, Ingrid went about enjoying herself the rest of the evening. Ingrid's husband called later telling everyone that his wife had been taken to the hospital - (at 6:00pm, Ingrid passed away.) She had suffered a stroke at the BBQ. Had they known how to identify the signs of a stroke, perhaps Ingrid would be with us today. Some don't die. They end up in a helpless, hopeless condition instead.

It only takes a minute to read this...

A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke...totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.

RECOGNIZING A STROKE

Thank God for the sense to remember the "3" steps, STR . Read and Learn!

Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.

Now doctors say a bystander can recognize a stroke by asking three simple questions:

S *Ask the individual to SMILE.

T *Ask the person to TALK . to SPEAK A SIMPLE SENTENCE
(Coherently) (i.e. . . It is sunny out today)

R *Ask him or her to RAISE BOTH ARMS.

{NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out their tongue... if the tongue is 'crooked', if it goes to one side or the other that is also an indication of a stroke}

If he or she has trouble with ANY ONE of these tasks, call 9-1-1 immediately and describe the symptoms to the dispatcher.

A cardiologist says if everyone who gets this e-mail sends it to 10 people; you can bet that at least one life will be saved.

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~

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F-R-E-E SHIPPING ON ALL ORDERS !

13 Reasons to Smile

Shared by Lou, FL

Now that food has replaced sex in my life, I can't even get into my own pants. 

Marriage changes passion. Suddenly you're in bed with a relative. 

I saw a woman wearing a sweat shirt with "Guess" on it. So I said "Implants?" She hit me. 

How come we choose from just two people to run for President and over fifty for Miss America? 

A good friend will come and bail you out of jail...but, a true friend will be sitting next to you saying, "Wow...that was fun!" 

I signed up for an exercise class and was told to wear loose-fitting clothing. If I HAD any loose-fitting clothing, I wouldn't have signed up in the first place! 

When I was young we used to go "skinny dipping," now I just "chunky dunk." 

Don't argue with an idiot; people watching may not be able to tell the difference. 

Wouldn't it be nice if whenever we messed up our life we could simply press 'Ctrl Alt Delete' and start all over? AMEN, AMEN !! 

Why is it that our children can't read a Bible in school, but they can in prison? 

Wouldn't you know it... Brain cells come and brain cells go, but FAT cells live forever. 

Why do I have to swear on the Bible in court when the Ten Commandments cannot be displayed outside? 

Bumper sticker of the year: "If you can read this, thank a teacher -and, since it's in English, thank a soldier" 

And remember: life is like a roll of toilet paper. The closer it gets to the end, the faster it goes.


Snoring

Shared by Carol, Upstate NY

Some retired deputy sheriffs went to a retreat in the mountains. To save money, they decided to sleep two to a room. No one wanted to room with Daryl because he snored so badly. They decided it wasn't fair to make one of them stay with him the whole time, so they voted to take turns. 

The first deputy slept with Daryl and comes to breakfast the next morning with his hair a mess and his eyes all bloodshot. They said, "Man, what happened to you?" He said, "Daryl snored so loudly, I just sat up and watched him all night." 

The next night it was a different deputy's turn. In the morning, same thing--hair all standing up, eyes all blood-shot. They said, "Man, what happened to you? You look awful!" He said, "Man, that Daryl shakes the roof. I watched him all night." 

The third night was Frank's turn. Frank was a big burly ex-football player; a man's man. The next morning he came to breakfast bright eyed and bushy tailed. "Good morning." They couldn't believe it! They said, "Man, what happened?" He said, "Well, we got ready for bed. I went and tucked Daryl into bed and kissed him good night. He sat up and watched me all night long."


A Woman's Random Thoughts

Shared by Jim, WA

Skinny people irritate me! Especially when they say things like, "You know, sometimes I just forget to eat." Now I've forgotten my address, my mother's maiden name, and my keys. But I've never forgotten to eat. You have to be a special kind of stupid to forget to eat. 

A friend of mine confused her prozac with her birth control pills. She had 14 kids, but she doesn't really care. 

They keep telling us to get in touch with our bodies. Mine isn't all that communicative but I heard from it the other day after I said, "Body, how'd you like to go to the six o'clock class in vigorous toning?" Clear as a bell my body said, "Listen witch... do it and die." 

The trouble with some women is that they get all excited about nothing and then they marry him. 

I read this article that said the typical symptoms of stress are: eating too much, impulse buying, and driving too fast. Are they kidding? That is my idea of a perfect day. 

If men can run the world, why can't they stop wearing neckties? How intelligent is it to start the day by tying a noose around your neck?

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!

BREAD OR RICE PUDDING

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

I am from Minnesota and I live in Panama City, Florida now. I'm sharing my Mother's Bread or Rice Pudding recipe from up north, a traditional Yankee recipe. Enjoy!

2 c. torn bread or 1/4 c. raw rice or 2 c. cooked rice
2 eggs
1 tsp. or more salt (to taste)
2 c. milk
1 tsp. or more cinnamon (to taste)
1/2 c. or more sugar (to taste)
raisins to taste

Mix all liquids and spices together; taste for salt, sugar and cinnamon content add raisins. Pour over bread or rice in buttered casserole dish. Cook at 350 degrees or a little less heat if your oven is hot. Custards are better cooked at lower heat for longer time. Check at 1/2 hour, then about every 15 minutes until clean dry knife inserted in center comes out clean. Good served with ice cream.

PAN-ROASTED STEAK DINNER

~Submitted by Larry Holmes, Ontario, Canada

1 pound well-trimmed boneless sirloin steak (about 1 inch thick)
1/4 cup Kraft Calorie-Wise Catalina Dressing, divided
1/2 teaspoon pepper
1 small red onion, chopped
3 cups small broccoli florets
1 1/2 cups very thinly sliced carrots (3 large carrots)
1 1/2 cups Minute Rice, uncooked

Place steak in resealable plastic bag. Pour half of the dressing over steak; refrigerate at least 30 minutes to marinate.

Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard marinade in bag. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 minutes until bottom of steak is well browned. Turn steak over; remove from heat. Combine broccoli, carrots and remaining dressing; mix with onion. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.

Bake 18 to 20 minutes or until steak is cooked to medium doneness (160°F.) Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rise.

Makes 4 servings.

Per serving:311 calories; 5.4 g fat; 36 g carbohydrates; 2.9 g fiber; 29 g protein; 186 mg sodium 

Source: “What’s Cooking?” Kraft Canada


BLUEBERRY FRENCH TOAST BAKE

~Submitted by Treva, Eastern TN

1/2 cup all-purpose flour 
1 & 1/2 cups milk 
1 tablespoon sugar 
1/2 teaspoon vanilla 
1/4 teaspoon salty 
6 eggs 
10 slices (1-inch thick) French bread, cut into 1-inch cubes 
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 
1 cup fresh or frozen blueberries 
1/2 cup chopped nuts 
powdered sugar 
blueberry or maple syrup 

Generously grease a 2 & 1/2 quart casserole or 9 x 13 baking dish.

Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup. 

Yield: 8 Servings


FLORIDA CITRUS SALAD

~Submitted by Barbara, Chula Vista, CA

For the dressing:
1 orange, peeled, quartered and seeded
1 tangerine, peeled, quartered and seeded
1 lemon, peeled, quartered and seeded
1 Shallot, peeled and quartered
1 cup olive oil
Juice of 1 lime
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Salad:
2 bags (5 ounces each) mixed greens
2 cups orange sections
2 medium sized carrots, grated
2 diced (1/2 inch) ripe avocados, tossed with lemon juice
1 cup dried cherries OR dried cranberries
1 cup toasted sliced almonds

Combine all the dressing ingredients in the bowl of a food processor or blender and process until smooth. Pour into a jar and cover with a tight lid (so you can securely tote the dressing to the potluck).

Makes 2 3/4 cups

Combine the mixed greens with the remaining salad ingredients in a large bowl. Just before serving, shake the dressing well and toss 1 cup (or more, if desired) with the salad or present the salad with dressing on the side.

Serves 10

Source: The San Diego Union Tribune


BEEF STEW & DUMPLINGS

~Submitted by Treva, Eastern TN

4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch long pieces
1 (26 oz.) can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules or 2 beef bouillon cubes or 1 (16 oz) can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place in med. skillet with olive oil that has been heated, brown beef on all sides and remove from heat. Place vegetables in large stock pot or large crock pot, add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Bring to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20 minutes. Add dumplings. 

Serves 6-8.

Dumplings 

1 & 1/2 cups flour
1/2 teaspoon salt
1 & 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk

Cut shortening into flour, parsley, baking powder, salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.


CHICKEN WITH BELL PEPPER & ONION CONFIT

~Submitted by Ann, Montreal, Quebec, Canada

3/4 cup plus 7 Tbsp. olive oil
2 medium onions, thinly sliced
2 red bell peppers, very thinly sliced
1 yellow bell pepper, very thinly sliced
6 garlic cloves, minced
1 Tbsp. fresh chopped thyme
1 Tbsp. sugar
1/4 cup fresh lemon juice
4 skinless boneless chicken breasts
3/4 cup all purpose flour

Heat 3/4 cup oil in a large saucepan over med-high heat. Add onions and saute for 3 min. Add bell peppers, garlic, thyme and sugar and saute 5 min. Reduce heat to med-low and cover and cook til vegetables are soft. Stir occasionally and cook for about 15 min. Drain confit and discard oil. Season with salt and pepper.

Puree 1/2 cup bell pepper mixture, lemon juice and 5 Tbsp. oil in blender til smooth. Season sauce to taste with salt and pepper. Cover and refrigerate. Can be made a day ahead also.

Preheat oven to 400. Heat remaining 2 Tbsp. oil in large ovenproof skillet over med-high heat. Sprinkle chicken with salt and pepper. Coat in flour, shake off excess. Saute chicken in skillet until golden about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.

Meanwhile, rewarm bell pepper confit over med heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates. Slice the chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.

Fringale, San Francisco
Bon Appetit, Sept. 2001
Serves 4


UPSIDE-DOWN PECAN CAKE

~Submitted by Treva, Eastern TN

1 & 1/2 cups pecan halves (about 5 ounces)
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
1 cup all-purpose flour (spooned and leveled)
3 large eggs, room temperature
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated orange zest* 

1. Preheat oven to 350°. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2cup pecans. Set remaining aside. 

2. Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside. 

3. In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and cup sugar until light and fluffy. Beat in eggs, one at a time, until combined. 

4. In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top. 

5. Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.

*Note: A rasp grater is the best tool to use; it removes only the brightly colored peel, leaving the bitter white pith behind.


AROMATIC RIBS TO DIE FOR

~Submitted by Angelique, TX

This is one of the new style international dishes, combining eastern and western techniques and ingredients.

Rack of pork ribs, separated 
1 tablespoon of corn oil 
1 onion, chopped 
2 cloves of garlic, crushed 
1 tablespoon of grated fresh ginger 
1 cup dark soy sauce 
Splash of cider vinegar 
1 cup dry sherry or rice wine 
4 or 5 stars of star anise 
1 chopped red chilli pepper (optional but recommended - habaneros are best) 
2 tablespoons of dark muscovado sugar 
1 tablespoon of good honey 
1 carrot roughly chopped 
1 stick of celery, chopped 

Separate and chill the ribs.

Heat the oil in a large saucepan. Add the onion and fry, stirring until soft. Add the garlic and ginger and stir until you get a characteristic "sweet" aroma.

Add all remaining ingredients except the ribs and bring to a rolling boil. Add the ribs and reduce to simmer for 1 hour. Turn off the heat and cool the entire pan quickly. Keep chilled for at least 12 hours (they're worth it!). 

Skim off any fat from the pan. BBQ grill, broil or oven bake the ribs thoroughly, there will be some caramelization but this is desirable. Liquor may be retained and frozen and re-used. 

For sticky ribs: Thicken a little of the liquor with cornflour (cornstarch) and brush over the ribs several times during grilling. This also makes a good sauce.

From: rec.food.recipes


CRACKER CRUMB POTATOES

~Submitted by Treva, Eastern TN

2-3 pounds raw potatoes
2 sticks butter, melted
2 cups saltine cracker crumbs
salt and pepper to taste

Peel and quarter potatoes. Dip in butter to cover entire area. Roll in crumbs.

Place on foil covered baking pan. Sprinkle with left over butter and crumbs.

Sprinkle with salt and pepper.

Bake at 350 until soft, 25 to 30 minutes.

The measurements are approximate. Adjust to your taste and liking.


BEEFY BAKED BEANS

~Submitted by Brenda, AL

Here is baked beans and meat all in one.

1 lb ground beef (or chuck)
1 medium onion, chopped
1 medium green pepper, chopped
16 oz can pork and beans
1/2 cup catsup
2 Tablespoons brown sugar
1 Tablespoons red wine vinegar
2 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 or 5 strips of bacon

Combine beef, onion and green pepper in large skillet. Cook until meat is browned stirring to crumble. Drain well. Stir in remaining ingredients. Put in lightly greased baking dish. Put bacon strips on top. Bake uncovered at 350° for 30 to 35 minutes until bubbly.


BAKED CHICKEN SANDWICH

~Submitted by Treva, Eastern TN 

1 lb boneless, skinless chicken breasts, chopped finely (454 g)
1 tbsp flour (15 ml)
1/2 tsp salt (2 ml)
1/8 tsp pepper (.5 ml)
1/4 tsp onion powder (1 ml)
1/2 tsp chicken bouillon powder (2 ml)
1/8 tsp cayenne pepper (.5 ml)
3/4 cup milk (175 ml)
1/3 cup margarine or butter (75 ml)
16 slices of bread with the crusts removed
4 eggs
1/4 cup water (60 ml)
2 cups crushed corn flakes (500 ml)

Brown chopped chicken in frying pan using cooking oil spray.

Mix in flour, salt, pepper, onion powder, chicken bouillon powder and cayenne pepper. Add milk & stir until boiling & thickened. 

Spread margarine/butter on outside of bread pairs. Spread chicken filling on 8 slices of bread. Put other 8 slices on top to make sandwiches. Cut each sandwich in half.

Beat eggs and water in a bowl. Dip sandwiches in egg, then in cereal. Set on a greased cookie sheet. 

Bake @ 325F (160C) for about 30 minutes or until browned

Makes 8 sandwiches


MEXICAN FIESTA CASSEROLE

~Submitted by Luanne, FL

Ingredients: 
1 lb. lean ground beef 
Salt and pepper, to taste 
4 oz. shredded Cheddar cheese (1 C.)
1 C. dairy sour cream 
2/3 C. mayonnaise or salad dressing 
3/4 cup finely chopped onion
2 C. buttermilk biscuit baking mix
1/2 C. water 
1 to 3 tomatoes, thinly sliced
3/4 C. green bell pepper, chopped 
1/2 tsp each cumin and chili powder 

Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan. 

Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt, pepper, cumin and chili powder; set aside.

Mix the cheese, sour cream and mayonnaise and set this mixture aside.

Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough into prepared baking pan, pressing the dough 1/2 inch up the sides of the pan. 

Layer the meat, tomato slices, onion and green pepper onto the dough.

Spoon the sour cream mixture over the top. 

Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.

I like to sprinkle more cheese on top just before it is done.


GLAZED HAM STEAKS

~Submitted by Treva, Eastern TN

8 ounces sliced pineapple
2 pounds boneless ham steaks
1/4 cup brown sugar, packed
1/2 teaspoon Dijon mustard
4 maraschino cherries

Drain pineapple, reserving 1 tablespoon juice; set pineapple aside (reserve remaining juice for other use). Cut each ham steak in half; place on an ungreased baking pan.

In a small bowl, combine brown sugar, mustard and reserved juice. Spread over ham. Top with pineapple and cherries. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until heated through.

Serves 4.


FROSTED ZUCCHINI CARROT CAKE

~Submitted by Robyn, Auckland, New Zealand

100g butter, chopped
? cup brown sugar, firmly packed
2 eggs
1 ? cups coarsely grated zucchini
1 ? cups coarsely grated carrot
? cup sultanas
1 x 200g tub vanilla flavoured yoghurt
2 cups self-raising flour
orange rind to decorate 

FROSTING

1 x 250g block light cream cheese, softened
1 cup icing sugar mixture
1 tablespoon orange juice
2 teaspoons finely grated orange rind 

Grease a deep, 19cm square cake pan; line base with baking paper.

Beat butter and sugar in small bowl until light and fluffy. Add eggs, one at a time, beating until just combined between each addition.

Transfer butter mixture to a large bowl. Add grated zucchini and carrot, sultanas and yoghurt, then sifted flour; stir until just combined. Pour the mixture into the prepared cake pan.

Cook in a moderate oven, 180?C, for about 50 minutes, or until cooked when tested. Stand cake in pan for 10 minutes; turn out onto a wire rack to cool.

FROSTING

Beat all the ingredients in a small bowl with a wooden spoon until just smooth.

Spread top of the cake evenly with frosting; decorate with orange rind.


EASY HOMEMADE ICE CREAM 'N COOKIES

~Submitted by Ann, FL

Servings: Makes about 1 1/2 quarts

Ingredients 
3 egg yolks 
* 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
4 teaspoons vanilla extract 
1 cup coarsely crushed chocolate sandwich cookies (12 cookies) 
2 cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping) 

Instructions 
In large bowl, beat egg yolks; stir in EAGLE BRAND® and vanilla. Fold in cookies and whipped cream. Pour into foil lined 9x5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Store leftovers covered in freezer. 

Notes: Mud Pie: Prepare ice cream as above. To make crust, combine 25 chocolate sandwich cookies, finely rolled (about 2 cups crumbs) and 1/4 cup butter, melted. Press evenly on bottom of 9-inch pie plate; refrigerate. Scoop ice cream into balls and arrange in prepared crust. Drizzle with chocolate fudge topping or chocolate syrup. Freeze at least 1 hour before serving. Garnish with nuts. 

Peanut Butter Ice Cream with Cookies: In large bowl, beat together EAGLE BRAND®, milk, egg yolks, 1/3 cup creamy peanut butter and vanilla. Stir in 1 cup coarsely chopped peanuts. Fold in 1-1/2 cups coarsely crushed chocolate sandwich cookies (14 cookies) and whipped cream. Proceed as above. 

*Use only Grade A clean, uncracked eggs. Pasteurized egg product can be substituted for egg yolks.


SOUTHERN SILKY SMOOTH BUTTERMILK BISCUITS

~Submitted by Tena, MO

4 cups flour
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons salt
1 teaspoon baking soda
1/3 cup melted bacon grease
1/4 cup unsalted butter
1 3/4 cups buttermilk
Melted unsalted butter

Mix flour, baking powder, salt, sugar and baking soda in a bowl. Cut in the bacon grease and 1/4 cup butter until the mixture resembles coarse crumbs. Add buttermilk, stirring with a fork until a soft dough forms. Knead on lightly floured surface for 10-20 seconds or until the dough adheres; do not overwork or the dough will be tough. Preheat oven to 450F. Coat fingers lightly with additional bacon drippings. Shape the dough into 2-3" balls. Arrange the biscuits with sides touching in ungreased pans. Flatten tops slightly and lightly brush with additional bacon drippings. Bake for 12-15 minutes or until golden brown. Brush lightly with melted butter. Cool slightly before serving.

12 servings.

Source: Famous Dave's Backroads & Sidestreets


SHREDDED BBQ PORK
(Crock Pot) 

~Submitted by Treva, Eastern TN

3 to 4 lb Pork roast
1 Tablespoon garlic powder
1 tablespoon onion powder
1 bottle bbq sauce

Place roast in a large crock pot, sprinkle onion and garlic powder over roast. 

Pour bbq sauce over all. Cook on low for 8-10 hours. When roast is done remove and let cool till it's easy to handle. Shred pork (I discard any fat) add back to sauce in crock pot cook a hour longer. Serve on buns. Some add coleslaw and pickle as toppers.

If roast is fatty I use day old bread to sop up any grease on top of the sauce before adding pork back to the pot.

ASIAN STIR FRY

~Submitted by Jean, Syracuse, NY

3/4 lb salad shrimp, thawed
3 large garlic cloves, minced
3/4 c onion, sliced
1/4 tsp salt 
1/4 tsp cayenne pepper
1 Tb canola oil
1-1/2 c snow peas
1-1/2 c red pepper, chopped 
1-1/2 c carrots, chopped
1-1/2 c broccoli, chopped
2 Tb vegetable broth
1 Tb lemon juice

1. Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well.

2. Heat oil in a wok on high. 

3. Saut? shrimp stirring frequently, about 5 minutes. 

4. Place saut?ed shrimp back into the bowl leaving the liquids in the wok. 

5. Combine the onions and garlic in the wok and saut?, about 3 minutes. 

6. Add peas, vegetables and broth to the wok. 

7. Reduce heat to medium and cook until vegetables are crisp-tender, about 4 minutes. 

8. Return shrimp to wok, add lemon juice and cook for 1 more minute. 

Servings 6, Fat 2.5g, Calories 153

Optional: Serve over a bed of rice and add a dash of soy sauce.


BANANA CREAM PIE

~Submitted by Jean, Syracuse, NY

3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups skim milk
3 egg whites or eggbeaters
1 tbsp. butter
1 tsp. vanilla
1 9" low fat piecrust
2 bananas, sliced
fat free whipped cream (optional)
fat free chocolate syrup (optional)

1. In a medium saucepan combine sugar, flour and salt.

2. Stir in 1 cup of milk, mix until smooth. Bring to a boil over medium heat, stirring constantly until smooth and thickened. Remove from heat.

3. In a bowl combine eggbeaters and the remaining cup of milk.

4. Slowly add egg mixture to the slightly cooled milk mixture and blend.

5. Return saucepan to the heat and bring to a boil, stirring constantly, lower heat and simmer until mixture thickens a bit more.

6. Remove from the heat and stir in butter and vanilla.

7. While mixture is cooling, spread sliced bananas to the bottom of the piecrust.

8. Pour mixture into the piecrust.

9. Cool completely and serve topped with fat free whipped topping.

Approximate Nutritional Breakdown:
Servings: 8
Per serving: Calories 200, Protein 4.6g, Carbohydrates 42.5g, Fat 2.2g

MASTER BAKING MIX (JUST LIKE BISQUICK)

~Submitted by Joan, Savona, B.C.

9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature. 

NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife.

Biscuits
Preheat oven to 450 degrees F.

Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes.

Makes 8.

Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies.

Muffins
Preheat oven to 425 degrees F.

Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes.

Options: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran® cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.

Pancakes or Waffles
Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot griddle or waffle iron. For lighter waffles, separate egg; add yolk with milk. Beat egg white until stiff, and fold into batter just before baking. Increase milk for thinner batter, if desired.

Cornbread
Preheat oven to 400 degrees F.

Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes.

Options: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking.

Yellow Cake
Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners' sugar over the top.

Pizza Crust
Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead about 10 strokes and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings.

Shortcake
To 1 cup Master Baking Mix add 1 tablespoon sugar. Add enough water to 1 beaten egg yolk to make 1/3 cup. Add to mix to make a soft dough. Knead lightly. Roll 1/4-inch thick. Cut; place on a baking sheet. Brush with melted butter. Bake for 12 to 15 minutes at 425 degrees F. Put fruit between and on top of two biscuits. Serves 6.

CRAB FONDUE FOR TWO

~Submitted by Treva, Eastern TN

1 Tbsp. butter or margarine
2 Tbsp. minced shallot
3 Tbsp. dry white wine
1 cup half-and-half or light cream
8 oz. cream cheese, room temperature, cut into pieces
4 oz. white cheddar cheese, shredded
Juice of one lemon
1/2 tsp. Cajun/Creole seasoning
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
8 oz. crabmeat
2 cups fresh broccoli florets
Breadsticks

Melt butter in a saucepan over medium heat. Saut? shallots briefly. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth. Stir in lemon juice, seasoning, mustard and Worcestershire sauce. Pick through crabmeat and discard any pieces of shell or membrane. Stir crabmeat into sauce. Serve while hot and bubbly with broccoli and breadsticks. 

Yields 2 servings.


BLUEBERRY AND COCONUT CRISP

~Submitted by Jean, Syracuse, NY

Makes 2 servings
Prep: 10 minutes
Bake: 25 minutes

Ingredients
1-1/2 cups fresh or frozen blueberries or unsweetened, pitted, tart red cherries
2 tablespoons coconut
2 tablespoons rolled oats
2 tablespoons granulated sugar or brown sugar
1 tablespoon all-purpose flour
1 tablespoon margarine or butter, softened
1/8 teaspoon ground ginger, nutmeg, or cinnamon
2 tablespoons chopped pecans, walnuts, or almonds (optional)
Vanilla ice cream, half-and-half, or light cream (optional)

Directions
1. For filling, thaw fruit, if frozen. Do not drain. In a medium mixing bowl toss the blueberries or cherries with the coconut. Divide fruit-coconut mixture between two 10-ounce custard cups. 

2. For topping, in a small mixing bowl stir together the oats, granulated sugar or brown sugar, flour, margarine or butter, and ginger, nutmeg, or cinnamon. If desired, stir in the chopped pecans, walnuts, or almonds. Sprinkle topping over filling. 

3. Bake in a 375 degree F oven for 25 to 30 minutes or until fruit is tender and topping is golden. Serve warm. If desired, serve with ice cream, half-and-half, or light cream. Serves 2. 

Menu Suggestion: Grill burgers and serve with a handful of potato chips. 

Nutritional Information
Nutritional facts per serving
Calories: 216, total fat: 8g, saturated fat: 3g, cholesterol: 0mg, sodium: 75mg, carbohydrate: 36g, protein: 2g

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Lasagna lovers, here’s a new one for you. It’s creamy and delicious!

9 uncooked lasagna noodles (9 ounces) 
2 pounds asparagus, cut into 2-inch pieces 
1 tablespoon olive or vegetable oil 
1/2 teaspoon lemon pepper seasoning salt 
3 tablespoons butter or margarine 
1/4 cup Gold Medal® all-purpose flour 
1 can (14 ounces) chicken broth 
1/2 cup milk 
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves 
2 cups diced cooked chicken 
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped 
3/4 cup shredded Parmesan cheese 
2 cups shredded mozzarella cheese (8 ounces) 
1/2 cup whipping (heavy) cream 

1. Heat oven to 350?F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package. 

2. Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt. 

3. Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot. 

4. Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles. 

5. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting. 

Makes 8 servings
1 Serving: Calories 425 (Calories from Fat 210 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 80 mg; Sodium 710 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 29 g
% Daily Value: Vitamin A 36 %; Vitamin C 28 %; Calcium 38 %; Iron 12 %
Exchanges: 1 1/2 Starch; 3 Medium-Fat Meat; 1 Fat

Source: Betty Crocker

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