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1st Teena in Richland, Mississippi
1st Doreen P. in Halifax, Nova Scotia, Canada
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in North Carolina
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
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20th Davida B. in Chicago, Illinois
21st Mike G. in Michigan
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22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
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23rd Pat M. in Maine
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28th Barbara C. in Chula Vista, California
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30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
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OLIVE-CHEESE APPETIZERS
 
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 cup chopped pimento-stuffed olives
2 fresh green onions, finely chopped
1-1/2 cups shredded Monterey Jack cheese
1/2 cup mayonnaise
6 English muffins, cut in half
 
In large bowl, combine olives, onions, cheese and mayonnaise, mix well.  Spread on muffins and bake at 375 degrees until bubbly.  Cut muffins into quarters and serve hot.
 

CLAM PATTIES

~Shared by Larry Holmes, Toronto, Canada

2 cans (6 1/2 ounces each) chopped clams, drained
2 large eggs
1 cup saltine-cracker crumbs (about 30 crackers)
2 tablespoons finely chopped green onion tops
1 tablespoon dried thyme leaves, crumbled
1 tablespoons lemon juice
3 tablespoons vegetable oil
lemon slices (optional)
tartar sauce (optional)

In a medium-size bowl, combine clams, eggs, cracker crumbs, green onion tops, lemon juice and thyme.  

In a large skillet, heat oil over moderate heat.   Spoon the clam mixture into four mounds in the skillet.  Using a spatula, flatten each mound to a 1/2-inch-thick patty.  Cook the clam patties until browned on both sides, about 3 minutes per side.

Transfer the clam patties to a warm serving platter and garnish with lemon slices, if desired.  Serve immediately, passing prepared tartar separately, if desired.

Serves four.


AU GRATIN SAUSAGE SKILLET

~Shared by Pat, Merritt Island, FL

1 lb. fully cooked kielbasa or Polish sausage halved and sliced 1/2" thick
2 Tbs. vegetable oil
1 pkg. (5 1/4 oz) AuGratin potatoes
2 1/2 C. water
1 (8 oz.) pkg. frozen mixed vegetables
1-2 C. shredded Cheddar cheese

Cook sausage in skillet until lightly browned, drain.  Add potatoes with contents of sauce mix and water.  Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender; stirring occasionally.  Add vegetables;  cover and cook for 8-10 minutes or until potatoes and vegetables are tender.  Sprinkle with cheese.  Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted.



MAC AND TEXAS CHEESES WITH ROASTED CHILES

~Shared by Treva, NC
 
Prep: 15 min., Broil: 15 min., Stand: 10 min.
Cook: 7 min., Bake: 40 min.

4 poblano chile peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 cups (12 ounces) shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Parmesan cheese

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.

Prepare macaroni according to package directions; drain and set aside.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth.

Stir in roasted chiles and macaroni.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.

Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.

Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.

Yield:  Makes 8 servings

Source: Southern Living, OCTOBER 2004


PARTY PUNCH

~Shared by Johnny, LA
 
1 (16 ounce) can frozen pineapple juice concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
12 fluid ounces vodka
2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled
1 (4 ounce) jar maraschino cherries
4 oranges, sliced into rounds
2 trays ice cubes

What you do:
In a punch bowl, combine pineapple juice concentrate, orange juice concentrate and vodka. Pour in lemon-lime soda. Float cherries and orange slices on top. Add ice before serving.


HORSERADISH-MASHED-POTATO SHEPHERD'S PIE

~Shared by Linda H., Rosharon, TX

4 SERVINGS

5 baking potatoes, peeled and cut into 1-inch chunks
Salt
Ѕ cup milk
1 large egg, lightly beaten
2 TBSP prepared horseradish
Pepper
2 TBSP extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 TBSP flour
1-Ѕ cups beef broth
1 TBSP Worcestershire sauce
2-3 TBSP chopped fresh chives

Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.

In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.

Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.

Preheat the oven to 450°. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.

Source: Rachael Ray


ABM GOLDEN HONEY PAN ROLLS

~Shared by Doe, Oliver, B.C., Canada

Makes 24

These are absolutely wonderful & have become one of Hubby’s fave’s.

1 c warm milk  
1 egg   
1 egg yolk  
1/2 c oil
2 tbsp honey  
1 1/2 tsp salt   
3 1/2 c bread flour
2 1/4 tsp machine yeast   

Glaze-
1/3 c sugar   
2 tbsp butter, melted   
1 egg white   
additional honey-optional

In bread machine pan, place the first eight ingreds in order as suggested by manufacturer. Select dough setting, check dough after 5 mins of mixing, add 1-2 tbsp of water or flour if needed. When cycle is completed turn dough out onto floured surface, punch down, cover & let rest for 10 mins. Divide dough into 24 pcs. Shape each into a ball. Place 12 balls each into 2 greased 8” baking pans. Cover, let rise in warm place til doubled, about 30 mins.

For glaze- Combine ingred, drizzle over dough. Bake at 350 for 20-25 mins til glden brown. Brush with additional honey if desired while rolls are still hot.

 
APPETIZER CRAB PIZZA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil

TOPPING:
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided

In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.


SPANISH RICE

~Shared by Jim H., Calgary, Alberta, Canada

This is a great side dish for fajitas, pork loin or ribs, or grilled chicken. Originally from a friend in Boulder, CO. who, by the way, is a terrific cook! This has become a family favorite and is a wonderful blend of flavors!

SERVES 6 -8

1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 carrots, chopped
3 tablespoons butter
1 1/2 cups long grain rice
1 cup canned diced tomato, drained and liquid reserved
1 cup chicken bouillon
2 1/2 cups tomato juice, enough to make 2 1/2 cup liquid when combined with juice from diced tomatoes
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/3 cup parmesan cheese

Sautй onions, pepper, garlic, and carrots in butter until soft, about 8-10 minutes.

Add rice and sautй 10 minutes (add additional butter if needed), stirring often.

Add liquid, tomatoes and seasonings.

Bring to a boil, reduce heat and cover, simmering for 20 minutes.

Turn off heat and keep covered for 10 minutes.

Stir in Parmesan cheese and serve.

Source: Recipezaar


CHICKEN AND SAUSAGE JAMBALAYA
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Cajun cooking' with Andouille sausage and chicken!

INGREDIENTS:
2 tablespoons olive oil
8 boneless skinless chicken thighs
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds, Andouille, kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

PREPARATION:

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sautй until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sautй until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

8 Servings


LIME TURKEY SALAD

~Shared by Jim D., WA

Yield: Makes 6 servings.

Ingredients
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon fresh chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
3 cups cooked rice, cooled
3/4 pound grilled turkey breast, cut into 2-inch strips (about 2 cups)
1 medium-size red pepper, cut into strips
1 cup julienne jicama strips*
1/2 cup sliced green onions

Directions
Combine lime juice, oil, cilantro, cumin and salt in large bowl.

Add rice, turkey, pepper, jicama and green onions; toss.

Serve chilled.

Source: FoodReference.com.


GREEN BEEF CURRY WITH EGGPLANTS

~Shared by Ann, Mims, FL

This is a very quick curry so be sure to use good-quality meat. Sirloin is recommended, but tender rump (round) steak could be used instead.

(Serves 4-6)

Ingredients:

15 ml/1 tablespoon vegetable oil
45 ml/3 tablespoons Thai green curry paste
600 ml/1 pint/2Ѕ cups coconut milk
450 g/1 lb beef sirloin, trimmed and cut into thin strips
4 kaffir lime leaves, torn
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
150 g/5 oz small Thai eggplants (aubergines), halved
A small handful of fresh Thai basil
2 fresh green chilies, shredded, to garnish

Method:

Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it is fragrant. Stir in half the coconut milk, a little at a time. Cook, stirring frequently, for about 5-6 minutes, until an oily sheen appears on the surface of the liquid.

Add the beef to the pan with the lime leaves, Thai fish sauce, sugar and eggplant. Cook for 2-3 minutes, then stir in the remaining coconut milk. Bring back to a simmer and cook until the meat and eggplants are tender. Stir in the basil just before serving. Garnish with the shredded green chilies.


FISH BATTER
(English Style)

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


Serves  2 -  4

1 1/2 lbs. fresh halibut, cut into 1/4" thick by 1" strips
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup ice cold beer
1 Tbsp.    white vinegar
1/2 cup    ice cold water
1/2 cup all-purpose flour for coating fish
2 cups grapeseed oil for deep frying

Prepare fish and set aside.

In a mixing bowl, combine flour, baking soda, sea salt.

Add cold beer and whisk until incorporated.

Add vinegar and ice cold water and continue to whisk until well mixed.  Cover with plastic wrap and place in the refrigerator for 20 minutes.

Place the 1/2 cup of flour into a bowl.  Dredge the prepared fish until well coated with flour.

Re-whisk the chilled batter and dip each piece of fish to coat well.  Let excess batter drip off before deep-frying.

In a deep, 8" saucepan or deep fryer, heat oil to 375 F.

Deep fry 3 - 4 pieces at a time to prevent the oil from cooling. Deep fry for about 1 minute, then turn over and continue to deep fry for 30 seconds to 1 minute or until golden in color.

Place a wire rack over a sheet of paper towel.

Remove fish from the oil to the wire rack to drain any excess oil.

Season with salt and pepper and serve with malt vinegar, lemon wedges, and tartar sauce.


BAKED CUSTARD WITH CARAMEL SYRUP

~Shared by Treva, NC

3 cups RICE KRISPIES* cereal
4 eggs  
1/3 cup granulated sugar
1/8 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2 cups skim milk
3/4 cup caramel ice cream topping
 
Place cereal in 20 cm (8-inch) square glass baking dish.

In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla until well combined. Stir in milk. Pour over cereal.

Bake at 160°C (325°F) about 30 minutes or until knife inserted in centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp) caramel syrup.


BASIC KOLACHES

~Shared by Johnny, LA

Kolaches for Beginners

1 tablespoon sugar
2 packets of active dry yeast, which is kind of a pain, since yeast is sold in packages of three
1/2 cup warm water
2 cups milk
6 tablespoons pure unsalted butter
2 teaspoons salt
2 egg yolks, lightly beaten
1/2 cup sugar
6-1/4 cups flour
1- 1/2 sticks melted butter

Put the yeast in a measuring cup and sprinkle 1 tablespoon sugar over it. Add the warm water. How warm? Most cookbooks say 105 to 115 degrees. Experienced cooks can tell by sprinkling a few drops on the inside of the wrist. Beginners should use a thermometer. Too hot, and it’ll kill the active ingredients.

Warm the milk in a small saucepan; add the butter and stir until melted. Cool to lukewarm and pour into a big mixing bowl. Add the salt and sugar, then pour in the beaten egg yolks in a thin stream, whisking briskly to keep the eggs from curdling. Then whisk in the yeast mixture.

Roll up your sleeves and add flour a cup at a time. When the dough gets too heavy to stir, mix with your hands. You want the dough to be glossy and sticky. Keep adding flour and knead until the dough acquires a sheen. Put the dough ball in an oiled mixing bowl, turning it to coat. Cover with a damp tea towel and set in a warm place where the air is very still. In about an hour, the dough should double in size. My grandmother used to push two floured fingertips into the top of the soft mound, and if the dimples made by her fingers remained, then she would declare the dough risen. And then, of course, you give it a punch to deflate it. A soft sighing sound, fragrant with yeast, indicates the dough’s surrender.

Pinch off egg-sized portions and work these into balls. Place on oiled baking sheets, several inches apart. Let them rise again for fifteen minutes and then use your thumb to make a deep dimple in each ball for the fruit filling. The exact filling to use is a source of endless debate among Polish bakers. My grandmother never entered into such a debate. “Do what tastes good” was her motto. A spoonful of raspberry jam, peach pie filling, fig preserves, prune filling or sweet cheese will do.

Create a popsika by mixing Ѕ cup of melted butter together with a cup of sugar, Ѕ cup of flour and a teaspoon of cinnamon. Sprinkle the popsika over each kolache. Now place the pans in a warm place–like above the fridge–and allow to double in bulk again, about 45 minutes to an hour. Meanwhile preheat the oven to 375 degrees. Bake 20–40 minutes, until golden brown. Pay particular attention to the bottoms, which tend to burn if too close to the heat source.

Take the kolaches out of the oven, brush with melted butter and remove from pans to cool. This recipe makes about three dozen.

My grandmother used to tell me not to worry about how long this whole process takes. Baking is an act of love, and who cares how long love takes?
 

PIZZA CASSEROLE II

~Shared by Linda H., Rosharon, TX

Spaghetti Sauce:

2 lb Italian sausage – hot and/or sweet
1 lb ground beef or turkey
1 bag pepperoni
salt and pepper to taste

Cheese Mixture:

1 sm. onion chopped
1 bell pepper chopped
1 lb mushrooms sliced
Ѕ C parmesan cheese
Ѕ C chopped fresh parsley
1 Tbsp basil
2 C Ricotta cheese
1 egg
4 C mozzarella cheese

Brown meats.  Drain off grease.  

Combine cheese mixture ingredients except mozzarella.

In a lasagna pan, layer half the meat.  Dot with all the cheese mixture and half the mozzarella.  Add any other pizza toppings you like.  Layer remaining meat and cheese.  Bake at 350 for 45 minutes.


WARM WEATHER TEA PUNCH

~Shared by Doe, Oliver, B.C., Canada

2 cups water
2/3 cup sugar
3 Tbsp. fresh mint
1 cup orange juice
1/2 cup lemon juice
2 cups strong brewed tea
1 1-liter bottle cold club soda
Flower ice cubes

Place water, sugar and mint in a large pan and bring mixture to a boil. Remove from heat and let steep for 20 minutes. Strain mixture and place in a large pitcher. Add orange juice, lemon juice and tea to the mint water. Chill. Just before serving, add club soda to the tea punch after you place in the bowl. Serve in punch bowl with flowered ice cubes-recipe below.

Flowered Ice Cubes: Filling ice-cube trays half full with water and place an edible blossom or petal on water in each cube. Freeze until firm, then fill the tray with water and freeze again. You can use:

Sweet William-dianthus
Violets, Johnnie Jump-ups or pansies
Scented geraniums blooms
Mint or lemon balm leaves
Borage or angelica blooms
Calendula blooms if they are small enough

Be sure they are pesticide and bug free!


APPLE DUMP CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (21 ounce) can apple pie filling
1 (18.25 ounce) package apples and cinnamon muffin mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan

Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.

In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.

Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!


OLIVE GARDEN PASTA E FAGIOLI

~Shared by Jim H., Calgary, Alberta, Canada

Another really good Copycat recipe! Serve with Salad and Hot Italian Bread or Bread Sticks, and offer grated Parmesan at the table.

SERVES 8

1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

Brown beef in a large stock pot over medium heat-drain off fat.

Add onion, carrot, celery and garlic and saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

After 50 minutes boil pasta to al dente.

Drain well.

Add pasta to the large pot of soup and simmer for 10 minutes.

(Weight Watchers Points for 1 Serving: 7).

Source: Recipezaar


CHESTNUTS AND RICE

~Shared by Jean, Syracuse, NY
Please visit my web site:  Cookin' With JP

Ingredients
1 onion, diced
1/4 lb. mushrooms
1/4 stick margarine
1 tsp. flour
/2 cup broth or water
1 lb. chestnuts, boiled until soft
Salt & pepper to taste
1/2 cup white wine

Directions
Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.


CHICKEN WITH MINT
(Chicken Adobo)

~Shared by Jim D., WA
    
Active Time:  20 Minutes
Total Time:  20 Minutes

INGREDIENTS
1 tablespoon freshly ground black pepper
2 tablespoons salt
4 cloves garlic, crushed
2 teaspoons dried oregano
2 tablespoons olive oil
3 tablespoons coarsely chopped fresh mint leaves
4 tablespoons fresh lime juice
4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
 
DIRECTIONS
In a mortar or sturdy bowl, use a pestle or heavy spoon to mash together the pepper, salt, garlic, oregano, olive oil, mint leaves, and 1 tablespoon of the lime juice. Work the mixture until it forms a paste.
 
Rub one quarter of the spice paste over the outside of each chicken breast, covering evenly.
 
Place a large sautй pan that will hold all the chicken over medium-high heat, and heat the vegetable oil. When the oil is hot, place the chicken breasts, coated side down, into the pan. Cook the breasts for 5 minutes.
 
Turn the chicken breasts, coated sides up, and sprinkle with the remaining 3 tablespoons of lime juice. Sautй for 5 minutes more, or until the chicken is cooked through. Serve hot or cold.

Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 395 Fat. Total: 17g Carbohydrates, Total: 4g
Cholesterol: 137mg Sodium: 3643mg Protein: 55g
Fiber: 1g % Cal. from Fat: 39% Fat, Saturated: 0g
 
Source: Burt Wolf's Table


CINNAMON LOAF
 
~Shared by Mary H., Montreal, Canada

This has been a family recipe for a very long time and is a great hit at bake sales!! Whenever I make any kind of quick loaf, I always spread a thin layer of butter or margarine on it as soon as it comes out of the oven.  It not only makes a lovely glaze, it is much easier to slice and keeps the loaf from drying out!
 
1 tablespoon cinnamon
3 tablespoons brown sugar
1/4 cup butter or margarine
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk (just add 1 tablespoon lemon juice or vinegar) or buttermilk
 
In small bowl, stir together cinnamon and brown sugar; set aside.  In large bowl, cream butter.  Beat in granulated sugar to make a light and fluffy batter.  Beat in eggs, one at a time, and vanilla.  Sift or stir together the flour, baking powder, baking soda and salt.  Stir into butter mixture in three additions, alternating with 2 additions of sour milk.  Spoon a small portion of the batter into greased and floured, 9" loaf pan, covering the bottom (about a quarter inch to one inch).
 
Sprinkle with half the cinnamon mixture, cover with most of the rest of the batter, sprinkle the rest of the cinnamon mixture on top, then cover with the rest of the batter.  Bake in 350-degree F. oven for 50 to 60 minutes, or until loaf tests done.  Spread a very thin layer of margarine on the loaf as soon as it comes out of the oven.  Cool in pan for 10 minutes, then place on a rack to complete cooling.
 
**Lovely as a breakfast loaf.  


DIRTY RICE
(Like Popeye's®)

~Shared by Julia, TX

INGREDIENTS:
1/2 to 1 pound spicy bulk pork breakfast sausage
1/4 cup minced onion
1 3/4 cup chicken broth
1/2 cup long-grain rice
1 tablespoon fresh minced parsley or 1 teaspoon dried parsley flakes
salt and pepper

PREPARATION:
Brown sausage in skillet until no longer pink, breaking up with fork. Add minced onion and cook 2 minutes longer. Pour off most of the excess fat. Stir in broth and rice. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed. Add parsley, toss. Taste and add salt and pepper to taste.

Source:  Diana Rattray, About.com



CRISPY CHOCOLATE ICE CREAM MUD PIE

~Shared by Treva, NC
 
1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
2 cups crisp rice cereal
4 cups (1 qt.) vanilla ice cream, divided
4 cups (1 qt.) chocolate ice cream, divided
Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup

1. Butter 9-inch pie plate.

2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.

3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce.

4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until serving time. Drizzle with additional syrup just before serving.

8 servings.


GERMAN CURRYWURST

~Shared by Johnny, LA
 
1 pound kielbasa or bratwurst, sliced
1 small onion, chopped
1 (8 oz) can tomato sauce
1 cup ketchup
2 tablespoons chili sauce
Ѕ tsp onion powder
Ѕ tsp garlic powder
2 tablespoons white sugar
ј tsp black pepper
1/2 tsp crushed red pepper
1 tsp curry powder
Ѕ tsp paprika
 
Slice kielbasa or bratwurst. Fry in a little oil with chopped onions until meat is cooked.
 
In a medium bowl, stir together remaining ingredients.
 
Pour sauce mixture over sausage, simmer about 20 minutes.
 
This is a popular fast food in Germany. It’s good served with rice or wild rice.


TURKEY-SWEET POTATO POT PIES

~Shared by Linda H., Rosharon, TX

Sweet potatoes and curry give this comfort food a new twist.

Makes: 4 servings

1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained*
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1. Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**

2. Remove pie crust from pouch; place flat on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.

3. Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:

1 Serving: Calories 475 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g); Cholesterol 55mg; Sodium 890mg; Total Carbohydrate 57g (Dietary Fiber 5g, Sugars 16g); Protein 27g Percent Daily Value*: Vitamin A 100%; Vitamin C 26%; Calcium 8%; Iron 22% Exchanges: 4 Starch; 2 Medium-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

*To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well. **A 1 1/4- to 1 1/2-quart casserole can be substituted for the ramekins. Place whole crust over filled casserole.

Source: Pillsbury.com


THROW-DOWN MAC & CHEESE

~Shared by Doe, Oliver, B.C., Canada

Cook Time: 1 hr 10 min
Yield 10 to 12 servings
Times: Prep 30 min
Total: 1 hr 40 min

Ingredients

2 pounds elbow macaroni  
12 eggs
1 cup cubed Velveeta  cheese  
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

Directions

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.


ALSATIAN CHOCOLATE BALLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration

Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.

Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.

Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.


SUPER SALISBURY STEAK

~Shared by Jim H., Calgary, Alberta, Canada

This is our family's favorite Salisbury Steak recipe - the only one I make! It's easy and delicious. We like this served with rice, noodles, mashed potatoes, baked potatoes - or best of all with home-made macaroni and cheese. Recipe can easily be halved, but I figure it takes very little extra effort to make a big batch, so I usually make this large recipe and freeze any extra individual servings. Makes for super easy on-the-fly meals. If you use wine, try not to use "cooking" wine - table wine is much better.

Serves 8, 8 Steaks

2 lbs lean ground beef
2 cups soft breadcrumbs (preferably from "rustic" type bread or home-made bread, white or wheat)
2 eggs
1 1/2 teaspoons kosher salt
onion powder, to taste
garlic powder, to taste
1 tablespoon vegetable oil
1/2 onion, sliced
8 ounces sliced mushrooms (optional)
1 cup red wine (optional)
32 ounces beef broth
1/3 cup cornstarch
1/2 cup cold water

Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).

Form meat into 8 oblong patties.

Heat vegetable oil (medium high heat) in a large dutch-oven type pan.

Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.

Remove patties to a plate.

Pour off all but about 1 T of fat in the pan.

Add sliced onions and break them apart into rings. Also add mushrooms if using.

If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.

Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.

Cook, stirring frequently until the onion rings are limp and well browned.

Add the rest of the wine and boil for a few minutes to reduce the liquid.

Add the beef broth and bring to a boil.

In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.

Slowly pour the cornstarch liquid into the boiling broth, while stirring.

When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.

Lid the pot, reduce heat and simmer for 30 minutes.

Source: Recipezaar


CALIFORNIA CHEESY BLACK BEAN DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 17 appetizer-sized servings (about 2ѕ cups)

2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
1 or 2 tablespoons canned diced jalapeсo peppers (adjust to your taste preference)
1 (15-ounce) can black beans, rinsed and drained
1Ѕ cups (6 ounces) pre-shredded California Mozzarella or California Monterey Jack
Ѕ cup sour cream
Ѕ teaspoon ground cumin
ј teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Ѕ cup (2 ounces) crumbled California Cotija (or substitute crumbled California cow’s milk Feta)

In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeсo peppers; sautй until onions are soft, about 5 minutes.

Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2-3 minutes.

Remove from heat and stir in pre-shredded Mozzarella or Monterey Jack, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and pepper to taste.

Transfer to a serving dish and sprinkle Cotija cheese on top. Serve warm or at room temperature with chips and vegetables.

Note: Leftover dip can be refrigerated and reheated in the microwave.


SUN-DRIED TOMATO AND PASTA SALAD WITH PESTO DRESSING

~Shared by Jim D., WA
 
Active Time:  20 Minutes     
Total Time:  20 Minutes    
Serves 6
 
INGREDIENTS

For the Dressing:
1 cup loosely packed basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
3/4 cup olive oil

For the Salad:
12 ounces fettuccine
3/4 cup sun-dried tomatoes
1/2 cup black olives, pitted
 
DIRECTIONS

FOR THE DRESSING:
Place basil leaves, pine nuts, and garlic in bowl of food processor and process until very finely chopped. Gradually add oil with motor running and process until pureed.

FOR THE SALAD:
Cook pasta in boiling water until al dente. Add a little oil to prevent pasta sticking together, Drain and refresh under cold water.

At serving time, place pasta in bowl with dried tomatoes and olives, add basil dressing and mix well.

Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 464 Fat. Total: 33g Carbohydrates, Total: 37g
Cholesterol: 0mg Sodium: 327mg Protein: 8g
Fiber: 3g % Cal. from Fat: 64% Fat, Saturated: 0g  

Source: Outdoor Entertaining


CREAMY GARLIC SPREAD

~Shared by Luanne, FL

1 container (8 ounces) garden vegetable cream cheese spread, softened
1/2 cup mayonnaise
3/4 teaspoon Italian seasoning
1 garlic clove, pressed
Crackers, cocktail bread slices or assorted sliced vegetables (optional)

1. Combine cream cheese spread, mayonnaise, Italian seasoning and garlic pressed with Garlic Press in bowl; whisk until smooth.

2. Spread onto small bagels, crackers, cocktail bread slices or assorted vegetables.

Yield: 12 servings (1 1/2 cups spread)


BANANA SPLIT SALAD

~Shared by Patricia, Charlevoix, MI

4 bananas
2 cups cottage cheese
1 nectarine or peach, sliced
1 cup sliced strawberries
Lettuce leaves

Line 4 banana split dishes with lettuce. Cut bananas in half lengthwise and place 2 halves in each dish. Place 1/2 cup cottage cheese in center of each split banana; arrange pieces of sliced nectarine or peach and strawberries around cottage cheese.