A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I am supposed to be off from work but, since we are shorthanded, I am working most of my days off. Hey! I am not complaining! I need the money. Yes, it helps out at work, true, but the moolah does help.

In the last issue, I introduced the Amazon.com newest feature Amazon Groceries. The link did not work for Zinester, so unless you viewed the newsletter on our web site, you could not see it. If you click on this one, you will find it. I hope you will browse Amazon Groceries for some of their hard-to-find and everyday items. Remember, there is no charge for shipping ($25 orders) or tax, and bulk pricing, which means huge savings!

The current theme topic of Summer Desserts is ending on Friday. I will have just Saturday to edit them and get them all prettied up for the issue on Sunday. I hope you will send yours in and share in the fun. Visit the Monthly Theme section for details and the email link to be used for theme submissions. Thanks.

Speaking of the Monthly Theme, I have a super topic all lined out for July. This will be one that the guys may want to get in on. I'll keep you guessing until it is announced on Sunday.

To all the July Birthday Babies: try to get your name, location, and day in July that your birthday falls on in to me, ok? When I have them early enough, your name will be in the issues all month. If you have already submitted your birthday, there is no need to do it again. My file is years old! Go to the Birthday Babies section for the special link and all the scoop on it.

We'll see you here again on Wednesday when Linda in Michigan has an issue planned for you that features a comfort food staple. I can't wait! Take care until then and be grateful for all you have. You are on a computer, able to read, fed and free, so you are already more fortunate than most people in this world.

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 f-r-e-e (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/

“From Black pudding to pickled jellyfish, beauty lies in the eye of the beholder. What we see and taste as beautiful depends largely on what our family and friends approve of -- with just a little room for personal preference.”
Laurence Mound

Gods' Emergency Numbers

Shared by Jim D., WA

When in sorrow - call John 14 
When you are lonely or fearful - call Psalms 23
When you want to be fruitful - call John 15
When you have sinned - call Psalms 51
When you grow bitter and critical - call 1 Corinthians 13
When you worry - call Matthew 6:19-34
When you feel down and out - call Romans 8:31-39
When your prayers grow selfish - call Psalms 67
When you are in danger - call Psalms 91
When your faith needs stirring - call Hebrews 11
When God seems far away - call Psalms 139
When others fail you - call Psalms 27
When you leave home to labor or travel - call Psalms 121
When you want assurance - call Romans 1:1-30
For Paul's secret of happiness - call Colossians 3:12-17
For Paul's idea of Christianity - call 2 Corinthians 5:15-20
When the world seems bigger than God - call Psalms 70 and Jeremiah 33:3

If you believe in the Jesus Christ- call Him up (Collect Calls are accepted).

--Unknown

I got this in an email from Brenda in Alabama on May 29, 2006:

Hi Maggie and all A-Z ers.. I hope everyone is having a great holiday. Going to a cookout today; went to one yesterday where they had a lard can dinner. Anyone heard of this?? It was great! ~Brenda in Alabama

Brenda, I looked into this and found this great recipe to share with everyone:

LARD CAN ROAST DINNER

Small new potatoes with skin
Small white onions, skinned
Summer sausage
Italian sausage
Links - hot dogs
Salt and pepper
5-lb. lard can
1 brick, cleaned
1 aluminum pie pan
Corn on cob
3-4 bay leaves
butter

Clean lard can - rinse well and dry. Punch holes in lid with ice pick; use clean brick, put in bottom of can - fill with water up to 3/4 height of brick - place pie pan (with holes in it) on top of brick. Grease ears of corn with butter. Line sitting up in pan - then fill with summer sausage - little new potatoes, small onions (all of these should have been greased with butter) - you may fill to inch from top of can - add 3-4 bay leaves, salt and pepper to taste. Put on lid - sit on stove - large burner. Cook on high - 1 hour - do not remove lid until finished; everything will steam.

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 !

How To Stop People From Bugging You About Getting Married

Shared by Barbara, Chula Vista, CA

Old aunts used to come up to me at weddings, poking me in the ribs and cackling, telling me, "You're next." They stopped after I started doing the same thing to them at funerals.



Pa Won't Like It

Shared by Brenda, AL

A farm boy accidentally overturned a wagon of corn on the road.

A nearby farmer saw the accident and went over to have a look and found the boy trying to right the tipped wagon.

"Hey Willie," the farmer said. "Forget your troubles for a spell-- its late, come have dinner with us. I'll help you with that wagon after we eat."

"That's mighty nice of you, but Pa won't like that, "Willie replied.

"Aw, come on son. Take a break," the farmer insisted.

"Well, okay," the boy finally agreed. "But Pa won't like it."

After a hearty meal, Willie thanked the farmer. "I feel a lot better now, but I just know that Pa will be upset."

"Nonsense," the farmer said. "Where is your pa anyway?"

"Under the wagon"



St. Peter

Shared by Angelique, TX

St. Peter is very busy in Heaven, so he leaves a sign by the Pearly Gates: "For Service Ring Bell." Away he goes; but he barely gets started when BING! the bell rings. He rushes back to the gates, but no one's there.

St. Peter goes back to work when suddenly BING! the bell rings again. He rushes back to the gates, but no one's there. A little annoyed, St. Peter goes back to work. 

Suddenly, BING! the bell rings again. St. Peter goes back; again, no one's there. "Okay, that's it," St. Peter says. "I'm going to hide and watch to see what's going on." So St. Peter hides, and a moment later, a little old man walks up and rings the bell.

St. Peter jumps out and yells, "Aha! Are you the guy who keeps ringing the bell?" 

"Yes, that's me," the little old man says. 

"Well, why do you keep ringing the bell and going away?" St. Peter asks.

"The idiots keep resuscitating me," he replies.

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!

ALABAMA-STYLE SHRIMP BAKE

~Submitted by Treva, Eastern TN

Serves 3 to 4

1 cup Butter or margarine, melted 
3/4 cup Lemon juice 
3/4 cup Worcestershire sauce 
1 tb Salt 
1 tb Coarsely ground pepper 
1 ts Dried rosemary 
1/8 ts Ground red pepper 
1 tb Hot sauce 
3 Garlic cloves, minced 
2 1/2 lb Unpeeled large or jumbo shrimp 
2 Lemons, thinly sliced 
1 md Onion, thinly sliced 
Fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. 

Rinse shrimp with cold water; drain well. 

Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. 

Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. 

Garnish with fresh rosemary sprigs, if desired.

A & W CONEY ISLAND CHILI DOG SAUCE

~Submitted by Lou, FL

Here is another that is very good and makes you remember old tastes and the fun of hot dogs grilled over an open fire.

1 pound ground chuck
1 (6 oz.) can Hunts tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper 

Making the Chili Dog Sauce: 
In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later.



CRISPY POTATO WEDGES

~Submitted by Larry Holmes, Ontario, Canada

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
? teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cloves garlic, minced (optional)
reduced-sodium ketchup

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425°F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with second layer of paper towels. Press down ton towels to dry potatoes. 

Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt. Toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes more, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Serves 4

Per serving: Calories 132; Carbohydrates 23 g; Protein 3 g; Sodium 77 mg; Fat 3 g; Cholesterol 0 mg.



BERRY SALAD WITH YOGURT DRESSING 

~Submitted by Treva, Eastern TN

1 cup vanilla yogurt 
1/4 cup honey 
1 & 1/2 tablespoons milk (to thin out dressing) 
cinnamon and nutmeg to taste 
1 & 1/3 cups Strawberries 
1 & 1/3 cups blueberries 
1 & 1/3 cups raspberries 
fresh peppermint leaves, finely chopped 

Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk to thin down. 

Place berries in serving bowls and drizzle the yogurt dressing over the top. 

Garnish with mint and serve immediately.



MOIST COCONUT POUND CAKE WITH ALMOND SAUCE

~Submitted by Brenda, AL

I can't remember where I got this recipe.. I made it this morning and WOW! Knock your socks off!

1 cup real butter
1/2 cup margarine
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon soda
8 oz sour cream
1 cup coconut
1/2 teaspoon coconut flavoring

For cake: 
Cream butter, margarine and sugar for 5 minutes. Add eggs one at a time beating well after each. Sift flour and soda. Add alternately with sour cream. Fold in coconut and coconut flavoring. Mix well. Bake in tube pan for 1 1/2 hours( Mine took less time). Bake at 325 ° Let set in pan 10 minutes then turn out on plate.

Almond Sauce Topping

3/4 cup sugar
3/4 cup water
1 teaspoon almond flavoring

Combine topping ingredients and boil 5 minutes. Pour over warm cake.



TUNA STUFFED TOMATOES

~Submitted by Treva, Eastern TN

12 oz. can tuna, drained and flaked
4 oz. shredded cheddar cheese
1/2 cup. to 3/4 cup. mayonnaise
1/2 cup. chopped celery
1/4 cup. chopped onion
2 Tbsp. chopped dill pickle
1 Tbsp. pickle juice
1/4 tsp. salt
1/8 tsp. pepper
5 medium tomatoes, cored

Combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt and pepper. Chill.

Cut tomatoes, not quite all the way through, into quarters. Place on individual plates and spread apart. Spoon 1/2 cup tuna salad into each. Serve.

Serves 5



POTATO SUMMER SALAD

~Submitted by Janet, Winona, MN

3 lb. potatoes cut 1 inch cubes
1/2 small onion thinly sliced
1/2 cup tomatoes cut up
1/4 cup bacon bits
1/4 cup chopped fresh basil
1/4 cup zesty Italian dressing
1/4 cup Miracle Whip dressing

Cook: potatoes for about 10-12 minutes or till fork tender; drain.

Toss: potatoes, onion, tomatoes, bacon bits and basil in large bowl.

Mix: remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve.

You can also serve as warm. Just heat bacon bits in microwave for a few seconds and toss with warm, just-cooked potatoes and remaining ingredients.

It is a old recipe from my mother when she was a young girl and didn't have only ice box. I have used this recipe on picnics and all really talk about how good it is. 



HERSHEY BAR PIE

~Submitted by Treva, Eastern TN

Pie crust
8 ounce Hershey bar with almonds
12 ounce Cool Whip

Bake a pie crust at 400 degrees until brown. Let it cool.

Take a large 8 ounce Hershey bar with almonds and melt it in a double boiler on low heat. (Save 2 squares to grate for the top.) Let it cool slightly.

Mix 3/4 of the container of Cool Whip with the cooled melted Hershey. Once mixed, put it in the pie crust. Refrigerate until firm. Put remaining Cool Whip on top. Garnish with remaining grated Hershey bar.



CHICKEN CUTLETS WITH BACON, ROSEMARY, AND LEMON

~Submitted by Barbara, Chula Vista, CA

Serves 4.

5 slices bacon, chopped
1/4 cup all purpose flour
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon chopped fresh rosemary
1 /4 teaspoon red pepper flakes
1 cup low sodium chicken broth
2 tablespoons lemon juice

Fry bacon in large skillet over medium high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.

Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.

Reduce heat to medium and add garlic, rosemary, and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon, and simmer until slightly thickened, about 4 minutes.

Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve.

Source: Advertisement for Cook's Country.



SCALLOPED POTATOES WITH HAM
(Crock Pot Recipe)

~Submitted by Treva, Eastern TN

8 to 12 ounces ham, diced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika, optional

Layer half of the ham, potatoes, and onions in slow cooker.

Sprinkle with salt and pepper, then the shredded cheese. 

Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired. 

Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.

Serves 6 to 8.



TUNA CHILI & RICE

~Submitted by Angelique, TX

1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Chunk Light or Albacore Tuna (if using cans, drained and chunked)
1 (16-oz.) can Tomatoes, whole, peeled diced, not drained
1 cup Green pepper, diced
1 cup Water
1-1/2 cups Instant brown rice, uncooked
1 Tbsp. Oil
1 (15-1/2 oz.) can Red kidney beans, not drained
1 cup Onion, diced
1 (1.6 oz.) package Chili seasoning

In a large skillet, heat oil over medium heat; add pepper and onion and cook, stirring often until softened (3-5 minutes). Stir in tomatoes, beans, water, chili seasoning and tuna; mix well and bring mixture to a boil. Stir in rice; return to boil. Reduce heat to low; cover skillet and simmer 5 minutes. Remove from heat; let stand, covered for 5 minutes. Fluff with fork; ladle into serving bowls.

Cook Time: 13-15 minutes
Serves: 6

Source: Starkist.com



YAM & SAUSAGE DRESSING

~Submitted by Treva, Eastern TN

INGREDIENTS:

1/4 Cup chopped onion
1/2 Cup butter (Land -O-Lakes) 
1 Qt. bread crumbs/or cubes
1 tsp. salt
1 tsp caraway seeds
1 1/2 Cups mashed yams
1 lb. ground pork sausage, browned
1 Cup Sour Cream
1 Egg, beaten

DIRECTIONS:
Need a 1 1/2 qt. casserole dish. Preheat oven to 350 F.

Saut? onion in butter until golden brown. Pour over the bread crumbs or cubes. Add salt, caraway seeds. Toss Thoroughly!!

Stir in: mashed yams, pork sausage, the browned onion. Fold in sour cream and beaten egg.

Bake about 1 hour.

Serves 4-6.

I like to use this as a side dish when I make Baked Pork Chops or Pork Roast.



FRUIT STUFFED PORK LOIN ROAST

~Submitted by Ann, Montreal, Quebec, Canada

Serves: 8 

2 lbs (1 kg) trimmed boneless pork loin 
Salt and freshly ground black pepper 
1 Granny Smith apple, peeled, cored and diced 
6 dried apricots, minced 
1/2 cup Parmesan cheese 
1 tsp minced fresh sage, or 1/2 tsp dried rubbed sage 
1 Tbs vegetable oil 
3 fennel bulbs, trimmed and thinly sliced (reserve leaves for garnish) 
2 lbs. (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half 
10 cloves garlic, peeled 
1 Tbs olive oil 

Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied). Pound to a uniform thickness of about 1 inch (2.5 cm). Season with salt and pepper. In a small bowl combine the apple, apricots, Parmesan and sage and mix well. Spread over pork, roll pork and tie with kitchen twine at 2 inch (5 cm) intervals. Heat the vegetable oil in a large pan over high heat and brown the pork roast on all sides. Add the potatoes, fennel and garlic, and drizzle the olive oil over all. Roast 35 to 40 minutes in a 400F (200C) oven. Slice across roll to serve. Transfer to warm serving platter along with the potatoes, fennel, and garlic. Garnish with the reserved fennel fronds.



PINA COLADA GRANOLA

~Submitted by Treva, Eastern TN

There's nothing like granola in the morning, especially when it's homemade. However, most recipes call for too much butter, oil, or sugar, and the health benefits of eating a whole grain breakfast are overshadowed by empty calories and fat grams. This one is delicious, and with the addition of pineapple it has the perfect combination of flavors.

4 cup oats
1 cup flaked coconut
1 cup slivered almonds
1/2 cup wheat germ
1/2 cup golden flax seed (or regular flax seed)
1/2 cup dried pineapple tidbits
4 tbsp butter
1/4 cup light brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla

Preheat oven to 350. In a large bowl, combine oats, coconut, almonds, wheat germ, and flax seed in a large bowl. In a small saucepan, melt butter. Add brown sugar, honey, cinnamon, ginger, nutmeg, and salt. Stir together until well combined. Remove from heat and stir in vanilla. Pour over oat mixture and stir well. 

Spread on 2 well-greased cookie sheets and place into preheated oven. Bake 20-25 minutes, stirring occasionally, until golden brown.

Remove from oven and allow to cool, without stirring, before adding the pineapple pieces. Store in a airtight container.



TERIYAKI BURGERS WITH CHILI KETCHUP

~Submitted by Judy, MI

POINTS® Value: 4 
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

As if the teriyaki and sweet onions aren't a great enough addition to these lean beef burgers, the bold taste of chile-spiked ketchup really kicks them into high gear. 

Ingredients 
1 pound uncooked lean ground beef (with 7% fat) 
4 Tbsp red onion(s), minced 
2 Tbsp teriyaki sauce, reduced-sodium 
1/4 tsp table salt 
1/4 tsp black pepper 
1 serving cooking spray (5 one-second sprays per serving) 
1/2 cup ketchup 
1/8 sun-dried hot chile pepper(s), minced (about 1 tsp), or to taste 
1 large tomato(es), sliced 
4 large leaf lettuce, Romaine 

Instructions 
1. In a large bowl, combine beef, onion, teriyaki sauce, salt and black pepper. Mix well and shape mixture into four patties about 1-inch thick each.

2. Coat a large nonstick skillet or stove-top grill pan with cooking spray and set pan over medium-high heat. When pan is hot, add burgers and cook until cooked through, about 4 to 5 minutes per side. 

3. Meanwhile, in a small bowl, mix together ketchup and chilies. 

4. Serve each burger with 1/4 each of tomato slices, lettuce and ketchup.

LENTIL OATMEAL COOKIES

~Submitted by Jean, Syracuse, NY

Ingredients:
3/4 cup soft cooked lentils
1 cup brown sugar
3/4 cup canola oil
1 egg
1 teaspoon vanilla
1 3/4 cups unbleached flour
1 teaspoon baking soda
2 1/2 cups quick oats
Optional:
6 oz. chocolate chips
6 0Z. butter brickle chips

Mash lentils with fork. Beat sugar, oil, egg, vanilla and lentils until well blended. Combine remaining ingredients. Stir into creamed mixture. Drop by rounded tablespoons onto greased baking sheets. Bake in preheated 350 degree oven for 12 minutes.

Makes 40 cookies.
Tester notes: Could add 1 tsp. Cinnamon or Nutmeg. One tester felt ? tsp. necessary.

Nutritional analysis:
(Without chocolate chips)
Calories – 112
Total fat – 4.8 g.
Saturated fat - .4 g.
Sodium – 98 mg.
Cholesterol – 5 mg.
(With chocolate chips)
Calories – 133
Total fat – 6 g.
Saturated fat – 1.2 g.
Sodium – 98 mg.
Cholesterol – 5 mg.



ORIENTAL RICE

~Submitted by Treva, Eastern TN

Serves: 10

Skimming the fat off the chicken stock, using a minimal amount of oil, and not adding salt means that this crunchy rice is tasty and healthy! 

INGREDIENTS 
1-1/2 cups water 
1 cup chicken stock or broth, skim fat from top 
1-1/3 cups uncooked long-grain white rice 
2 teaspoons olive oil 
2 tablespoons finely chopped onion 
2 tablespoons finely chopped green pepper 
1/2 cup chopped pecans 
1/4 teaspoon ground sage 
1 cup finely chopped celery 
5 oz. sliced water chestnuts 
1/4 teaspoon nutmeg 
Black pepper to taste

DIRECTIONS
1. Bring water and stock to a boil in medium-size saucepan. 

2. Add rice and stir. Cover and simmer 20 minutes. 

3. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve. 

4. Heat oil in large nonstick skillet. 

5. Saut? onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving. 

NUTRITION INFO (per ?-cup serving) 
Calories: 117.3 
Fat: 5.7 g 
Carbohydrates: 15.2 g 
Protein: 2.0 g

ORANGE-TOPPED CHOPS

~Submitted by Jean, Syracuse, NY

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear.

Serves 6.

Nutritional Analysis: One serving equals 167 calories, 39 mg sodium, 52 mg cholesterol, 6 gm carbohydrate, 11 gm protein, 7 gm fat

Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat



CHOCOLATE DREAM PIE

~Submitted by Jean, Syracuse, NY

The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat.

1 packet unflavored gelatin 
1 1/2 cups (375 ml) Skim milk 
1/4 cup (50 ml) cocoa 
1 tbs (15 ml) cornstarch 
1 egg, separated 
Artificial sweetener equivalent to 10 tsp (80 ml) sugar (16 aspartame tablets, crushed) 
1 tsp (5 ml) vanilla 
1/4 cup (50 ml) instant skim milk powder 
1/4 cup (50 ml) ice water 
9 inch (1 L) baked Oatmeal Pie Crust (recipe below)

Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk 1 cup (250 ml) milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes. Stir together cornstarch, egg yolk and remaining 1/4 cup (50 ml) milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens. Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture. Spoon into pie shell. Chill about 4 hours until set.

Makes 8 servings.
Each serving: 1/8 pie including crust
17 G carbohydrate: 9 G fat; 173 calories

Variation: Chocolate Mousse: Prepare filling as in recipe above. Spoon into 6 individual molds or a rinsed 4 cup (1 L) mold Chill about 4 hours until set.

Makes 6 servings. Each serving: about 1/2 cup (125 ml)

7 G carbohydrate 5 G protein 2 G fat 66 calories



OVEN SWISS STEAK

~Submitted by Jean, Syracuse, NY

1 (2 pound) boneless round steak (1/2 inch thick)
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can no-salt-added tomato sauce
Hot cooked noodles

Preheat oven to 325 degrees F.

Trim beef; cut into serving-size pieces. Place in a greased 13 x 9-inch baking dish. Sprinkle with pepper. Top with onion, mushrooms and tomato sauce.

Cover and bake for 1 3/4 to 2 hours or until meat is tender.

Serve over noodles.

Serves 8.

Nutritional Analysis: one serving (Calculated w/o noodles) equals 209 calories, 112 mg sodium, 68 mg cholesterol, 4 gm carbohydrate, 26 gm protein, 10 gm fat.

Diabetic Exchanges: 3 lean meat, 1 vegetable.

CANTALOUPE CRUSH

~Submitted by Treva, Eastern, TN

Serves: 2

Whether you’re in need of a cool, refreshing snack or breakfast idea, this is the perfect nutritious pick-me-up. 

INGREDIENTS 
1 cup cantaloupe cubes 
1/3 cup pineapple chunks 
1/4 cup orange juice 
1/2 cup frozen or canned peaches 
1 teaspoon sugar 
3 ice cubes

DIRECTIONS
1. Whirl all ingredients in a blender until smooth. 

NUTRITION INFO (per serving) 
Calories: 96.6
Fat: 0.4 g 
Carbohydrates: 24.3 g 
Protein: 1.3 g



TROPICAL PORK CHOPS

~Submitted by Jean, Syracuse, NY

1 firm banana
2 teaspoons vegetable oil, divided use
2 lean pork chops (1/2-inch thick)
1 clove garlic, finely chopped
1/4 teaspoon ground ginger
2 tablespoons raspberry jelly or honey
2 teaspoons prepared mustard
1/2 cup water

Cut banana in half crosswise, then lengthwise into 4 pieces.

Cook bananas in 1 teaspoon hot oil, in nonstick skillet. If necessary, add one-half teaspoon additional oil. Remove browned bananas to a warm plate.

Rub pork chops with garlic. Sprinkle with ginger. Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter.

Melt jelly or honey in skillet; add mustard and water. Stir to blend. Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly. Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops. Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.

Serves two.



SPAGHETTI SAUCE

~Submitted by Jean, Syracuse, NY

1/2 pound ground beef 
1 (8 ounce) can tomato sauce 
1 (6 ounce) can tomato paste 
3 tablespoons chopped onion 
1 teaspoon oregano 
1 teaspoon basil

Brown ground beef in skillet, stirring until crumbly. Add mixture of tomato sauce and paste. Stir in onion, oregano and basil. Simmer for 15 minutes.

Serve over cooked spaghetti.

Serves 2.

NOTE: This may be cooked in a crockpot on LOW for 6 hours.

OVEN BBQ BRISKET

INGREDIENTS:

1/2 cup ketchup
1/2 cup apple cider
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 tablespoons garlic, finely chopped
1/4 cup dark brown sugar
One 3-pound brisket
1 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon vegetable oil
1 large yellow onion, chopped

DIRECTIONS:

Heat oven to 325° F. Whisk the ketchup, apple cider, vinegar, Worcestershire, garlic, and brown sugar together in a medium bowl until smooth. Set aside. Season the meat with the salt and pepper. Heat the oil over medium-high heat in a large Dutch oven. Add the brisket and brown both sides - about 4 minutes each side. Add the onion and the ketchup mixture and stir to combine. Cover, transfer to the oven, and braise until the meat is very tender and pulls apart easily with a fork - about 2 1/2 hours.

Serves 6.

NUTRITIONAL INFORMATION:
Calories: 369
Total Fat: 14.8
Cholesterol: 114
Sodium: 731
Carbohydrates: 20.5
Fiber: 0.5
Protein: 37

Source: Adapted from a recipe found in my Country Living Magazine



GARLIC CHICKEN KIEV

3 tablespoons reduced-fat margarine -- softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder (I use crushed fresh garlic)
6 small skinless boneless chicken breast halves (about 3 pounds)
2 cups corn flakes -- crushed (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk OR 1/4 cup skim milk

Mix margarine, chives and garlic powder; shape into rectangle, 3 ? 2 inches. Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between waxed paper or plastic wrap.

Heat oven to 425?. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick. Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in square pan, 9 ? 9 ? 2 inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.

Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.

Serves 6 -- 4 Weight Watcher points per serving.



BOW TIE PARMESAN

1 stick unsalted butter -- room temperature
1 cup Parmesan cheese -- freshly grated
freshly ground white pepper
1 pound bow tie pasta

Break the butter into several pieces and place in a serving dish. Add the grated Parmesan cheese right on top of the butter. Do not stir. Meanwhile, cook the bow ties until al dente. Drain thoroughly and place in the serving dish. Toss with the butter and Parmesan. Add white pepper to taste. 



MEXICAN LAYERED DIP

3 ripe avocados
3 tablespoons lemon juice
salt and pepper
1 cup sour cream
1 package taco seasoning mix
2 15-oz cans refried beans
1 4-oz can chopped green chilies
3 ripe tomatoes -- chopped coarse
1/2 cup scallions -- chopped
1 1/2 cups grated cheddar cheese
tortilla chips

Cut the avocados in half lengthwise and remove the pits. Scoop out the meat with a spoon, place in a small bowl, and mash with a fork. Stir in the lemon juice; add salt and pepper to taste.

In another small bowl, combine the sour cream and taco seasoning mix. Stir to blend well.

Spread the refried beans in an even layer on a large round platter or shallow casserole dish. Spread the mashed avocado on top of the beans. Cover with the sour cream. Scatter the chopped olives, chilies, tomatoes, and scallions over the sour cream. Top with the grated cheese.

Serve with tortilla chips.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
Price: $11.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $7.98 (40%)



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
Price: $15.72 & eligible for F-R-E-E Super Saver Shipping
You Save: $9.23 (36%)



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
Price: $8.43 & eligible for F-R-E-E Super Saver Shipping
You Save: $2.52 (23%)



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
Price: $22.05 & eligible for F-R-E-E Super Saver Shipping
You Save: $12.95 (37%)



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
Price: $12.32 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.63 (34%)



           

          

          

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping