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Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm finally finished with working nights (for a month, any way) and tried to get my sleep turned back around. So, I took a nap rather than work on the newsletter first thing this morning. Most folks don't care if they get the issue early - so long as they get it. I find it most gratifying that I am missed Sundays and Wednesdays if I get too busy to post. Doesn't happen very often but I do know I'm missed! <<blush>>

In 2 weeks we'll be attending our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we've chosen New Smyrna Beach, Florida. It will be wonderful to see some of you again and meet others for the first time. When you know someone for years over the internet, and then finally get to meet them face-to-face, it is unbelievable. You are certainly not strangers, its as if you've been next-door neighbors forever! And I am so excited about the great group of people who will be attending the GSEE. And the recipes will be flowing - all those great cooks under one roof. Quite a few are planning to prepare a special meal for the group.

The current Monthly Theme topic is "Crazy for Crockpot" Recipes and it ends on Friday. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes. I will announce the new Monthly Theme topic in Sunday's issue.

We'll see you here again on Sunday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

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.

Alcohol does not make you FAT - it makes you LEAN... Against tables, chairs, floors, walls and ugly people.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

LIFE'S TUG OF WAR

~Shared by Treva, NC

Life can seem ungrateful
and not always kind...

Life can pull at your heartstrings
and play with your mind...

Life can be blissful
and happy and free...

Life can put beauty
in the things that you see ...

Life can place challenges
right at your feet...

Life can make good
of the hardships we meet...

Life can overwhelm you
and make your head spin...

Life can reward those
determined to win...

Life can be hurtful
and not always fair...

Life can surround you
with people who care ...

Life clearly does offer
its ups and its downs...

Life's days can bring you
both smiles and frowns...

Life teaches us to take
the good with the bad...

Life is a mixture
of happy and sad...

SO...  

Take the life that you have
and give it your best...

Think positive be happy
let God do the rest...

Take the challenges that life
has laid at your feet...

Take pride and be thankful
for each one you meet...

To yourself give forgiveness
if you stumble and fall...

Take each day that is dealt you
and give it your all...

Take the love that you're given
and return it with care...

Have faith that when needed
it will always be there...

Take time to find the beauty
in the things that you see...

Take life's simple pleasures
let them set your heart free...

The idea here is simply
to even the score...

As you are met and faced with
Life's Tug of War.

~ Dr. James Robert Rowe-Loy ~

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Old Fashion Recipes Perfect For Picnics and Potlucks

Looking for something new to take to picnics and potlucks? Here are some old-fashion recipes that are perfect for such occasions. Wisconsin Oven-Baked Beans includes directions for making this dish diabetic friendly which is a good thing since there is usually a diabetic or two in most crowds. Delicious breads are always popular so this Pineapple-Nut Bread is sure to be a hit. Instead of the usual fried chicken, brighten up the taste buds with this recipe for crispy Italian Chicken.

WISCONSIN OVEN-BAKED BEANS

1 can (15-oz) butter beans with liquid
1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish

In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.

Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

PINEAPPLE NUT BREAD

1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk

Preheat oven to 350 degrees.

Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.

In a medium bowl, blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.

CRISPY ITALIAN CHICKEN

2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika

Preheat oven to 375 degrees.

In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.

6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein

Note: This is a good recipe for diabetics.

Enjoy!

For more of Linda's old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: "Crazy for Crockpot" Recipes

I caught on rather late to the crockpot-slow cooker craze of the 70's. Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month. We certainly use ours especially when the outdoor temperatures hover in the 100's. I have gathered great recipes along the way and over the years. I'll bet you have, too. Let's share some of those great crockpot and slow cooker recipes in this Monthly Theme. Don't forget there's more to crockpot cooking than meat and potatoes! Soups, casseroles, and wonderful desserts have found a home in today's crockpot cache. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your "Crazy for Crockpot" Recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Crazy for Crockpot. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Crazy for Crockpot.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Crazy for Crockpot has a deadline of July 31, 2009, and will be posted on August 9, 2009.

Please use this email link to submit a recipe for theme recipes: Crazy for Crockpot
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

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Here are our July Birthday Babies:

Only birthdays shared using the appropriate link and basic information will be considered for posting.

~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com

If you receive an email from the Department of Health telling you not to eat canned pork because of swine flu...

Ignore it.

It's just Spam.





Trucker's Breakfast

~Shared by Barb, Chula Vista, CA

A trucker came into a truck stop cafe and placed his order. He said, 'I want three flat tires, a pair of headlights and a pair of running boards.'

The brand new blonde waitress, not wanting to appear stupid, went to the kitchen and said to the cook, 'This guy out there just ordered three flat tires, a pair of headlights and a pair of running boards..... What does he think this place is, an auto parts store?'

'No,' the cook said. 'Three flat tires ... mean three pancakes; a pair of headlights.. is two eggs sunny side up;  and a pair of running boards... are 2 slices of crisp bacon !

'Oh,... OK!' said the blonde. She thought about it for a moment and then spooned up a bowl of beans and gave it to the customer.

The trucker asked, 'What are the beans for Blondie?'

I LOVE THIS ONE..........

'She replied, 'I thought while you were waiting for the flat tires, headlights and running boards, you might as well gas up!

FOR ONCE THE BLONDE GETS EVEN!!!!!



How To Be Gracious

~Shared by Nancy C., FL

Jennifer's wedding day was fast approaching. Nothing could dampen her excitement -- not even her parent's nasty divorce.

Her mother had found the PERFECT dress to wear and would be the best-dressed mother- of-the-bride ever!

A week later, Jennifer was horrified to learn that her father's new young wife had bought the exact same dress as her mother!

Jennifer asked her father's new young wife to exchange it, but she refused.

'Absolutely not, I look like a million bucks in this dress, and I'm Wearing it,' she replied.

Jennifer told her mother who graciously said, 'Never mind sweetheart.  I'll get another dress. After all, it's your special day.'

A few days later, they went shopping and did find another gorgeous dress.

When they stopped for lunch, Jennifer asked her mother, 'Aren't you going to return the other dress? You really don't have another occasion where you could wear it.

Her mother just smiled and replied, 'Of course I do, dear. I'm wearing it to the rehearsal dinner the night before the wedding.'

NOW I ASK YOU - IS THERE A WOMAN OUT THERE, ANYWHERE, WHO WOULDN'T ENJOY THIS STORY?

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

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LEMON-GARLIC CHICKEN

~Shared by Charlie, Mobile, AL

I made this recipe last night and it was truly delicious.

INGREDIENTS
3/4 cup water
1/3 cup olive or vegetable oil
Grated fresh peel from 1 lemon (about 2 tablespoons)
1/4 cup fresh lemon juice
1 tablespoon garlic-pepper blend
1 teaspoon salt
4 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lb)

DIRECTIONS
1. In 1-gallon resealable heavy-duty plastic food-storage bag, mix all ingredients except chicken. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally, to marinate.

2. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade.

3. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks

Serves: 4

1 Serving: Calories 380 (Calories from Fat 220); Total Fat 24g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 270mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 40g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 10%
Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 Medium-Fat Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Pillsbury


BANANA TEA BREAD

~Shared by Patricia, Charlevoix, MI

1/2 cup soft butter
1 cup sugar
2 eggs
1 1/2 cups mashed ripe banana
1 tablespoon milk
1 teaspoon vanilla
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant tea powder
1 teaspoon grated lemon rind

Cream butter and sugar in a large bowl. Beat in eggs. Combine bananas, milk and vanilla. Mix flour, baking soda, salt, instant tea and lemon rind. Blend into creamed mixture alternately with banana. Turn into greased 9x5x3 loaf pan and bake in 350 deg oven 1 hour or until tester inserted in middle comes out clean. Cool 10 minutes, turn out of pan and cool completely.

1 loaf



ITALIAN ZUCCHINI CRESCENT PIE

~Shared by Barb, Chula Vista, CA
 
Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory pie is a winner!

INGREDIENTS
 
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggland's Best eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard
 
DIRECTIONS
 
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.

4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


VEGETABLE FILLED MANICOTTI AND SAVORY FRENCH BREAD

~Shared by Jim D., WA

12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced

One quarter cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
One half cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.

The Skinny: You can substitute low fat cottage cheese for the ricotta and low fat mozzarella to cut down on some fat and calories.

Savory French Bread

1 package dry yeast (one quarter ounce)
One half cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
One half tsp. garlic powder
One half cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees. Make sure that your yeast is not out of date or else you may not get the rise that you need.


ASIAN CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


CHICKEN PIZZA WITH CARAMELIZED RED ONION

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

This recipe comes from the local newspaper. The combination of flavors on this pizza is like a party in your mouth with every bite!

SERVES 4

1 lb boneless skinless chicken breast, cooked
1 tablespoon canola oil
1 large red onion, quartered & sliced
3 tablespoons brown sugar
1 1/2 tablespoons balsamic vinegar
3 minced garlic cloves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 prepared pizza crust
7 ounces feta cheese
3 tablespoons chopped fresh fresh parsley
3 roma tomatoes, chopped

Heat oil in a large skilet over medium heat.

Add onions and stir- cook until transparent.

Stir in brown sugar, balsamic vinegar, garlic, oregano & basil.

Continue to stir- cook until liquid has evaporated (about 10 minutes) and onions are caramelized.

Remove from heat and let cool.

Preheat oven at 400°F.

Spread onions over pizza crust.

Cut chicken into bite size pieces and spread over onions.

Sprinkle with feta, parsley& chopped tomatoes.

Bake for 10-15 mintues or until crust is brown and crisp.

Source: Recipezaar


GUTSY'S NORTH AFRICAN SWEET AND SOUR CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
A hearty poultry dish you will use over and over!

INGREDIENTS:
 
4 to 5 pounds whole chicken breasts
4 tablespoons virgin olive oil
1 large Spanish onion, chopped into 1/2 inch dice
2 ribs celery, chopped into 1/2 inch pieces
2 carrots, chopped into 1/2 inch disks
6 cloves garlic, whole and unpeeled
6 tablespoons sugar
1/2 cup red wine vinegar
1/2 cup orange juice
1 cup light bodied red wine
2 jalapeno peppers, seeded and deveined and then chopped fine
1/4 cup raisins
1/4 cup roasted pine nuts
1/2 tsp. ground cumin
Kosher salt and pepper to taste
 
Rinse and pat dry the chicken breasts.  Season with Salt, Pepper and cumin.

In a 12 to 14 inch saute' pan, heat 2 tablespoons of olive oil over medium high heat. Add 4 pieces of chicken and saute' until golden brown on all sides, about 10 to 12 minutes. Remove. Repeat with remaining 4 pieces. Remove chicken and add 2 tablespoons olive oil. Add onion, celery, carrots, garlic and cook until softened and lightly browned, about 7 to 9 minutes. Add sugar, vinegar, orange juice, red wine, jalapenos,  raisins and roasted pine nuts. replace chicken pieces in pan. Bring to a boil.

Reduce heat to simmer, partially cover pan and cook 30 minutes or until remaining liquid just moistens chicken.  Let chicken sit in sauce and cool a bit.  Serve warm,  but not hot.

Serve with couscous or rice pilaf and a bitter green salad.
 
Yield: 4 - 6 servings


POT ROAST WITH RICH BROWN GRAVY

~Shared by Johnny, LA

Servings: 8

Ingredients

3 lbs chuck roast
3 slices bacon
1/4 tsp pepper
1 cup dry red wine or beef broth
1 onion, sliced
1 bay leaf
1 clove garlic, minced
All-purpose flour

Directions

In a heavy stockpot or Dutch oven, brown the bacon. When the bacon is partially cooked, remove it from the pan, add the roast and brown on all sides. Sprinkle with pepper. Stir in the wine or broth, onion, bay leaf and garlic, and return the bacon. Cover pot and simmer for 3 hours. Remove the meat, bacon and bay leaf. Cover meat loosely with foil to keep warm.

Make rich gravy by thickening the liquid with a paste of flour and water. Depending on how much liquid is in the pan, use about 2 tablespoons each of flour and water per cup of liquid, to make gravy. Simmer several minutes and then serve with the roast.


PEANUT CHOCOLATE SAUCE

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

Makes 1 3/4 c

4 oz choc pudding & pie filling mix   
3/4 c water  
3/4 c light corn syrup   
1/4 tsp salt  
1 tbsp butter   
1/3 c peanut butter  
1/2 tsp vanilla

Empty pkg contents into pot. Gradually add water mixing til smooth. Add corn syrup & salt, mix well. Cook over med heat, add butter, peanut butter & vanilla, stir til melted. Serve warm or cold over ice cream.


REUBEN CASSEROLE

~Shared by Mary S., Nashville, TN

3 - 12 oz cans of corned beef
2 - 14.5 oz cans sauerkraut (drained)
1 cup salad dressing
1/2 cup Thousand Island dressing
2 cups shredded Swiss cheese
2 T melted butter
1/2 cup bread crumbs

Drain sauerkraut well and place in a large bowl. Crumble the corned beef and add to sauerkraut. Place mixture in a 9x13 baking dish. Mix the dressings together and pour over the top. Cover with swiss cheese. Melt the butter and mix with bread crumbs. Sprinkle over the top and bake at 350є for 45 minutes. Let cool for 10 minutes to set.


TUNA WITH CHEESE-GARLIC BISCUITS

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

2 cans (6 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz) condensed cream of chicken & mushroom soup
1 1/2 cups Green Giant® frozen mixed vegetables, thawed, drained
2/3 cup milk
1 ј cups Original Bisquick® mix
1/3 cup shredded Cheddar cheese
Ѕ cup milk
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.

In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.

Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.

High Altitude (3500-6500 ft): In step 3, increase bake time to 13 to 15 minutes.


SALMON SPREAD

~Shared by Carol, Tupper Lake, NY
 
1 (16-oz)  can salmon, drained
2 (8-oz)  pkgs  cream cheese, softened
1 tbs lemon juice
2 (or more) drops liquid smoke flavoring
 
Combine the ingreadients.  Delicious on crackers.

Makes 3 cups of spread.  
 


COUNTY FAIR FUNNEL CAKES

~Shared by Jim D., WA
 
6 Servings

INGREDIENTS
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar
 
DIRECTIONS
In a bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
 
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
 
Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm.
 
Please Note: The batter can also be poured from a liquid measuring cup instead of a funnel.
 
Source: Quick Cooking magazine


RUSTIC ROASTED VEGETABLE TART

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 small eggplant cut into 1" pieces
1 large zucchini cut into 1/4" slices
4 plum tomatoes chopped
1 medium sweet red pepper cut into 1" pieces
4 T. olive oil divided
4 garlic cloves minced
1/2 t. salt
1/8 t. pepper
1 sheet refrigerated pie pastry
1 T. cornmeal
2 T. shredded Parmesan cheese
minced fresh basil optional
 
In a large bowl combine the vegetables, 3 T. oil, garlic, salt and pepper.  Transfer to an ungreased 15x10x1" baking pan.  Bake at 450 for 25-30 minutes or until vegetables are tender and moisture has evaporated stirring every 10 minutes.

On light floured surface, roll pastry into a 13" circle.  Sprinkle cornmeal over a greased 14" pizza pan; place pastry on prepared pan.  Spoon vegetable mixture over pastry over filling, leaving center uncovered.  Brush pastry with remaining oil.  

Bake at 450 for 20-25 minutes or until crust is golden brown.  Sprinkle with Parmesan cheese.  Cut into wedges.  Garnish with basil if desired.


OSPIDILLO CAFE MICHIGAN HOT DOG SAUCE

~Shared by Jim H., Calgary, Alberta, Canada
 
A regional hot dog sauce with a little heat. It does not lack for flavor and this recipe makes a nice big batch for family reunions, etc. My personal favorite.

SERVES 40

2 lbs ground chuck
16 ounces tomato sauce
2 cups water
1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
2 tablespoons dried onion flakes
1 1/2 tablespoons chili powder
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 medium onions, chopped
1 chicken bouillon cube (Maggi cube)
1/4 cup fresh parsley, chopped fine
1/4 cup prepared yellow mustard
1 tablespoon honey

Brown and drain the ground chuck and put into a large cooking pot.

Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.

Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).

Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.

Serve over hot dogs.

My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Source: Recipezaar


BLACK WALNUT FANCY CAKE

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

1/2 cup butter, softened
1 tsp vanilla (or vanilla extract)
1/2 cup shortening
1 1/2 cups black walnuts, coarsely chopped
2 cups granulated sugar
5 large eggs, separated
1 (3 oz) can flaked coconut
1 cup buttermilk
1/2 tsp cream of tartar
2 cups all-purpose flour
Cream Cheese Frosting (see following recipe)
 
Preheat oven to 350° and grease and flour 3 9-inch cake pans. Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks and beat well. Combine the baking soda and buttermilk and stir until soda is dissolved. Add flour mixture to creamed mixture and alternately with buttermilk mixture, beginning and ending with flour. Add vanilla, walnuts and coconut and stir thoroughly. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form, then fold gently into the batter. Pour batter into prepared cake pans and bake for 30 minutes or until cake tests done (toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then remove from pans and finish cooling. Frost with Cream Cheese Frosting and sprinkle top of cake with black walnuts.
 
CREAM CHEESE FROSTING

3/4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
1 (8 oz) pkg cream cheese, softened
6 3/4 cups sifted powdered sugar
1 1/2 tsp vanilla (or vanilla extract)

Cream butter and cream cheese together, then add powdered sugar and beat until light and fluffy. Add vanilla and mix until thoroughly incorporated into the frosting. (And YES, the recipe calls for both -2- packages of cream cheese.)


SAUCY TURKEY WINGS

~Shared by Johnny, LA
 
6 turkey wings
2 cups beef broth
1 onion chopped
1 cup ketchup
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon cider vinegar
2 teaspoons dry mustard
1 teaspoon worcestershire sauce
1 teaspoon celery salt
1 teaspoon tobasco
1/2 teaspoon cayenne
 
Cut off wing tips and discard. Split turkey wings and set aside. Meanwhile, melt butter in a sauce pan. Add onion and saute until lightly brown. Add mustard, sugar, vinegar, Tabasco, worcestershire sauce, ketchup, celery salt, cayenne and 1 1/2 cups of the beef broth. Bring to a boil. In small bowl combine 1/2 cup of beef broth with the cornstarch. Stir into boiling mixture and continue heating until it thickens. Preheat grill. Grill turkey wings over a medium heat for about 20 minutes or until done. Baste frequently with sauce.


CHOCOLATE PEANUT BUTTER TOWER

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

Preheat 350. 2-9”round cake pans, greased & floured.

Here’s a showstopper of a cake that will dazzle friends.

Cake-
18 oz Devil’s Food cake mix   
4 serv size chocolate instant pudding   
4 eggs   
1 c sour cream   
1/2 c water  
1c peanut butter chips

Peanut Butter Cream Cheese Frosting-
8 oz cream cheese, softened   
1/2 c peanut butter  
4 c icing sugar, sifted   
1/4 c 35% whipping cream

Chocolate Cream Cheese Frosting-  
8 oz cream cheese, frosting   
1/2 c butter, softened   
3 1/2 c icing sugar  
1/3 c cocoa   
1/4 c 35% whipping cream

Topping-
1 c chpd choc peanut butter cups-250g
3/4 c f.c. roasted peanuts

Cake-In lg bowl combine cake mix, pudding mix, eggs, sour cream & water. Beat on low speed for 1 min to blend, then on med speed for 2 mins. Stir in peanut butter chips. Spread batter in prepped pans. Bake for 40-45 mins until tests clean. Cool 10 mins in pans on rack, then remove & cool completely on  rack. With a long sharp knife cut each cake horizontally to make 4 layers.

Peanut Butter Cream Cheese Frosting- In lg bowl beat cream cheese & peanut butter until light & fluffy. Gradually add icing sugar, cocoa, & whipping cream, beating until smooth.

Chocolate Cream Cheese Frosting- In lg bowl beat cream cheese & butter until light & fluffy. Gradually add icing sugar, cocoa & whipping cream, beating until smooth.

Assembly- Place one cake layer, cut side up on serving plate. Spread with 3/4c of the peanut butter frosting. Sprinkle 1/4c of the chpd candy cups on top. Repeat with rem cake layers, peanut butter frosting & peanut butter cups. Spread chocolate frosting around the top of cake & on sides. Pipe rosettes of choc frosting around the top edge of cake. Press chopped peanuts on sides of cake. Store chilled.


AREPAS
(Corn Cakes)

~Shared by Pat, Merritt Island, FL

(12 servings)

These thick corn cakes taste like tortillas.

2 1/4 C water
1 tsp Kosher or sea salt
3 tsp olive oil
2 C masa harina
cooking spray

1.  Combine first 3 ingredients in a medium saucepan; bring to a boil.  Place masa harina in a large bowl; add boiling mixture, stirring with a wooden spoon.  Cover, let stand 15 minutes or cool enough to work with.

2.  Divide the dough into 12 equal portions.  Working with one portion at a time, shape each into a ball with moist hands.  Shape the balls into 1/2” thick patties.  Coat each patty with cooking spray.

3.  Heat a 10” cast iron skillet over medium heat until hot.  Place 4 arepas, cooking spray side down in pan.  Press slightly with a spatula to flatten slightly; cook 5 minutes on each side or until crispy and speckled brown.  Repeat with remaining arepas.


CORN SOUFFLE
(Like Stouffer's®)

~Shared by Julia, TX

INGREDIENTS:
2 cups corn kernels
2 eggs
2 tablespoons melted butter
2 cups milk, scalded
4 tablespoons finely chopped onion, optional
4 tablespoons finely chopped green or red bell pepper, optional
1 teaspoon salt
1/8 teaspoon pepper

PREPARATION:
Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion, and seasonings. Pour into a greased 1 1/2 quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife should come out clean when inserted in center.

Serves 6.

Source:  Diana Rattray, About.com


CORN, TOMATO AND ASPARAGUS SALAD WITH LEMON-MINT VINAIGRETTE

~Shared by Marilyn, Canton, OH

This salad steals the show every time. It screams summer and is very easy to make. If possible, try not to use frozen corn; fresh corn really makes a difference.
 
1/2 teaspoon black pepper
2 Tbsp. chopped fresh mint
1/4 cup olive oil
3 Tbsp. fresh lemon juice
1 pound asparagus, cut into 1 1/2-inch pieces
2 ears yellow or white corn, shucked and kernels cut from the cob, about 1 1/2 cups
1 cup cherry tomatoes (leave whole if small, or cut in half)
1 teaspoon kosher salt
 
Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.

Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside.

In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes.

Strain in a colander and place into the ice water. When completely cool, strain again.

Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper.

Mix well and serve chilled or at room temperature.

Yield - 6 servings



IDAHO SPUDNUTS

~Shared by Jim D., WA

4 Dozen

INGREDIENTS
1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk (110-115 degrees F)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract
 
DIRECTIONS
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 degrees-115 degrees F. Discard remaining cooking liquid.
 
Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough.
 
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; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
 
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.

Source: Taste of Home Magazine


GREEN GROG

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (12 fluid ounce) cans frozen limeade concentrate
2 (12 fluid ounce) cans frozen lemonade concentrate
2 (2 liter) bottles lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle rum
2 quarts lime sherbet
 
In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired). Mix in the lime sherbet.


PIZZA SAUCE

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

This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors.

4 cups (approx)

3-4 tablespoons olive oil or vegetable oil or canola oil
1 medium onion (finely chopped)
1 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder or to taste)
3-4 teaspoons dried Italian seasoning (or to taste, I use 1 tablespoon)
2-4 teaspoons oregano
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired)
1 teaspoon salt (or to taste, I use seasoned salt)
black pepper (to taste) (optional)
1-2 teaspoon sugar (add in only if needed at the end of cooking) (optional)

In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.

Add in garlic and saute for 2 minutes, stirring constantly.

Add in the tomato paste; stir and cook 1 minute.

Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).

Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.

*NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.

Delicious!

Source: Recipezaar


TENDERLOIN NOODLE CASSEROLE

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

6 oz. (about 3 c.) noodles
6 (1/2 inch thick) slices pork tenderloin
3 tbsp. melted butter
3 tbsp. flour
3/4 tsp. salt and pepper
1 c. milk
3/4 c. crumbled blue cheese (3 oz.)
3 tbsp. green pepper
3 tbsp. pimento

Cook noodles in salted boiling water. Rinse and drain. Slowly brown pork tenderloins on both sides. Season.

BLUE CHEESE SAUCE

Melt butter and flour. Stir in milk. Cook until thick. Season. Add crumbled blue cheese. Combine noodles, sauce, and green pepper, and pimento. Place in 6 x 10 x 1 1/2 inch baking dish. Arrange meat on top. Bake 30 minutes in 350 degree oven. Makes 6 servings.


BAKED PORK FAJITAS MEXICANA

~Shared by Johnny, LA
 
Servings: 8
Preparation Time: 10 minutes
Cook Time: 30 minutes
 
Ingredients
 
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, sliced
2 Tbs oil
2 Tbs fresh lime juice
1/2 tsp ground cumin
8 boneless pork chops, 1/2 inch thick
1 packet SHAKE'N'BAKE Hot & Spicy Seasoned Coating Mix for Chicken or Pork
8 TACO BELL HOME ORIGINALS Flour Tortillas
 
Directions
 
Mix peppers, onions, oil, lime juice and cumin in 13x9-inch baking pan.
 
Coat chops as directed on package. Discard any remaining coating mix. Place chops on onion mixture.
 
Bake at 425°F for 20 minutes or until chops are cooked through. Cut chops into slices.
 
Top tortillas with sliced pork and onion mixture; roll up. Serve with guacamole, TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream, if desired.


HONEY MARMALADE LOAF
 
~Shared by Doe, Oliver, B.C., Canada

Make a breakfast treat for your sweetheart this year. Made with refrigerated biscuits and simple ingredients right from your pantry, it's fast and easy to make, and yields delicious results!

Ingredients:

2 cans biscuits
4 Tbsp butter
1/2 c honey
1 c orange marmalade
1 c pecans (chopped)

Directions:

Cut each biscuit into 4 pieces. Place in greased Dutch oven. Melt butter in saucepan. Stir in honey and marmalade. Pour over biscuit pieces. Sprinkle with pecans. Bake for 15-20 minutes over fire on medium hook. Remove and cover with top coals, continue baking until golden brown. Garnish with sliced oranges. Serve hot or cold. Oven directions: 350° for 25 to 30 minutes.

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

LEAN & SPICY TACOS

~Shared by Jim D., WA
 
Makes 6 servings, 2 filled tacos each

Ingredients
 
12 EatingWell Crispy Taco Shells (recipe follows)
Lean & Spicy Taco Meat (recipe follows)
3 cups shredded romaine lettuce
3/4 cup shredded reduced-fat Cheddar cheese
3/4 cup diced tomatoes
3/4 cup prepared salsa
1/4 cup diced red onion

Instructions
 
To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

Nutrition Information
Per serving: 261 calories; 5 g fat (1 g sat, 1 g mono); 38 mg cholesterol; 31 g carbohydrate; 24 g protein; 5 g fiber; 582 mg sodium; 272 mg potassium.
Nutrition bonus: Vitamin A (40% daily value), Vitamin C (25% dv), Zinc (17% dv), Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat

Lean & Spicy Taco Meat
 
Makes 6 servings, about 1/2 cup each

Ingredients
 
8 ounces 93%-lean ground beef
8 ounces 99%-lean ground turkey breast
1/2 cup chopped onion
1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Shopping Tip), or 1 1/4 cups petite-diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile or 1 teaspoon chili powder
1/2 teaspoon dried oregano

Instructions
 
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
 
Cover and refrigerate for up to 1 day. Reheat just before serving.

Tip: Look for Rotel brand diced tomatoes with green chiles original or mild, depending on your spice preference and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).

Nutrition Information
Per serving: 98 calories; 2 g fat (1 g sat, 1 g mono); 35 mg cholesterol; 3 g carbohydrate; 17 g protein; 1 g fiber; 243 mg sodium; 26 mg potassium.
0 Carbohydrate Servings
Exchanges: 3 1/2 very lean meat

EatingWell Crispy Taco Shells

Surprisingly easy and far better-tasting than store-bought taco shells.

Makes 6 servings, 2 taco shells each
ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

12 6-inch corn tortillas
Canola oil cooking spray
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided

1. Preheat oven to 375°F.

2. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.

3. Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)

4. Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.

NUTRITION INFORMATION: Per serving: 114 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 3 g protein; 3 g fiber; 124 mg sodium; 103 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch

TIP: Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving.

Source: EatingWell.com



WHOLE WHEAT CREPES

~Shared by Treva, NC

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

Makes 16 crepes

ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes (including resting time)
EASE OF PREPARATION: Moderate

1/2 cup whole-wheat flour (see Variations, below)
1/2 cup all-purpose flour
1 teaspoon sugar (for dessert crepes; optional)
1/4 teaspoon salt
3 large eggs
1/2 cup 1% milk
2 teaspoons butter, melted, or canola oil
1/2 cup seltzer water or club soda

1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Variations:

Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese.

Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.

NUTRITION INFORMATION: Per crepe: 49 calories; 2 g fat (1 g sat, 0 g mono); 41 mg cholesterol; 6 g carbohydrate; 2 g protein; 1 g fiber; 53 mg sodium.

MAKE AHEAD TIP: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BAKED ACORN SQUASH WITH APPLE STUFFING

~Shared by Mary S., Nashville, TN

Yield: 4 stuffed squash halves (4 servings)

INGREDIENTS

-  2 small acorn squash (1-1/2 pounds total), halved and seeded
-  1 large or 2 small apples, peeled, diced
-  2 tablespoons diced celery
-  2 tablespoons finely chopped onion
-  2 teaspoons margarine, melted
-  Pinch of salt
-  Pinch of freshly ground pepper

DIRECTIONS

Preheat the oven to 400 degrees F. Prepare a square baking pan with nonstick pan spray.

Place the squash cut side down in a baking pan. Bake 20 minutes.

While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.

Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.

Nutritional Information Per Serving (1/2 squash):
Calories: 87, Fat: 2 g, Cholesterol: 0 mg, Sodium: 63,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 10 g, Protein: 1 g
Diabetic Exchanges: 1 Starch

Source: "The New Family Cookbook for People with Diabetes"


ORIENTAL STEAMED FISH

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  3 onion slices
-  2 teaspoons finely grated fresh ginger
-  1 cup water
-  1-3/4 pounds orange roughy, turbot or large sole fillets
-  2 teaspoons sesame oil
-  3 tablespoons low-sodium soy sauce
-  3 green onions, chopped

DIRECTIONS

To a large steamer pot, add onion slices, 1 teaspoon ginger and water. Add steamer basket.

Place fish on steamer basket sprayed with non-stick spray. Cover and simmer for 5 to 15 minutes (depending on the thickness of the fish) until fish flakes.

Remove fish to a heated platter and pour over it sauce made from mixture of 1 teaspoon ginger, sesame oil and soy sauce. Garnish with green onions.

Nutritional Information Per Serving: Calories: 244; Fat: 13.7 grams; Carbohydrates: 1.34 grams; Protein: 26.3 grams; Sodium: 165 mg; Cholesterol: 34 mg
Exchanges: 3-1/2 Lean Meat; 1/2 Fat

Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook


PORK CUTLETS MEXICANO

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 tablespoons butter
-  1/3 cup finely chopped red onion
-  1-1/2 teaspoons finely chopped garlic
-  2 tablespoons all-purpose flour
-  4 boneless pork cutlets (1-1/4 pounds total), slightly flattened
-  1/4 teaspoon ground cumin
-  1/2 cup chicken broth
-  1/2 teaspoon red-wine vinegar
-  1 cup salsa

DIRECTIONS

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute, stirring occasionally, 2 minutes or until softened.

Meanwhile, place flour on waxed paper. Lightly coat cutlets in flour, shaking off excess. Add cutlets to skillet; saute 2 minutes per side or until golden brown.

Add cumin, broth, vinegar and salsa; cook about 4 minutes or until the meat is cooked through.

Nutritional Information Per Serving: Calories: 258; Fat: 12 grams; Carbohydrates: 8 grams; Protein: 27 grams; Sodium: 872 mg; Cholesterol: 94 mg Exchanges: 3-1/2 Medium-Fat Meat; 1 Vegetable

Source: The Family Circle's All-time Favorite Recipes


SPINACH PIE

~Shared by Mary S., Nashville, TN  

Yield: 9 servings

Note: This is my version of Greek spanakopita, which can be served hot or cold. Lightly spraying the phyllo sheets with olive oil allows you to keep the fat and calories lower than traditional spanakopita, which calls for brushing each layer with oil or melted butter.

INGREDIENTS

-  Olive oil cooking spray
-  1 teaspoon olive oil
-  1 large onion
-  2 cloves garlic, minced
-  1 (10-ounce) package chopped spinach, thawed
-  4 ounces feta cheese, crumbled
-  1 (16-ounce) container low-fat cottage cheese
-  2 teaspoons dried oregano
-  4 ounces refrigerated phyllo dough (1/3 package)

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with olive oil.

Heat the 1 teaspoon oil in a large nonstick skillet and cook the onion over medium heat, stirring, for about 5 minutes. Add the garlic, and cook for about 1 minute.

Add the spinach, and cook briefly, until the spinach is fairly dry. Turn off the heat; mix in the feta, cottage cheese, and oregano.

To prepare the phyllo, moisten a clean kitchen towel with water, unfold the dough and cover it with the towel to keep it from drying out.

Place one sheet of phyllo, folded in half, on the bottom of the pan; spray lightly with oil. Keeping the unused phyllo covered, place another folded sheet in the pan and spray; repeat until you have used 5 sheets of phyllo.

Spoon the cheese-spinach mixture over the phyllo layers and spread evenly. Repeat Step 4 (above step), adding 5 more folded phyllo sheets for the top crust. Lightly spray the top of the pie; bake for 30 minutes, until the edges begin to brown. Cool slightly and cut into 9 squares.

Nutritional Information Per Serving: Calories: 205, Protein: 16 g, Fat: 6 g, Carbohydrate: 20 g, Sodium: 662 mg, Potassium: 272 mg, Fiber: 1 g Exchanges: 1 Vegetable, 1 Starch, 1-1/2 Lean Meat

Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes


RED SNAPPER A L'ORANGE

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

Notes: Cooking an elegant fish dish is as easy as 1-2-3 when all you need to do is (1) put the fish in a casserole dish, (2) pour the sauce over the fish, and (3) bake the whole thing.

INGREDIENTS

-  Vegetable oil spray
-  1-1/2 pounds red snapper fillets, cut into 6 pieces
-  1 teaspoon grated orange zest
-  2 tablespoons fresh orange juice
-  1 teaspoon vegetable oil
-  Pepper to taste
-  1/8 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F.

Spray a 13x9x2-inch baking dish with vegetable oil spray. Rinse fish and pat dry with paper towels. Arrange fish pieces in a single layer in the baking dish.

Combine remaining ingredients except nutmeg in a small bowl. Pour over fish. Sprinkle with nutmeg. Bake for 20 to 30 minutes, or until fish flakes easily when tested with a fork.

Nutritional Information Per Serving: Calories: 86, Protein: 16 g, Carbohydrate: 1 g, Fat: 2 g, Cholesterol: 28 mg, Sodium: 34 mg, Fiber: 0 g Diabetic Exchanges: 2 Low-Fat Meat

Source: The New American Heart Association Cookbook

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BAHAMA BREEZE CHICKEN SANTIAGO

~Shared by Treva, NC

Serves: 2

INGREDIENTS:
2 Chicken Breast, 8 oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
Ѕ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

PREPARATION: Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce
1 Tbsp Olive Oil
ј cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

PREPARATION: Add oil to a sauce pan and heat to medium. Add onions and garlic sautй until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm

Source: Bahama Breeze


CHEESEBURGER CHOWDER

~Shared by Mary S., Nashville, TN

1 lb. Ground beef
2 medium Potatoes, peeled and cubed
1/2 cup Each onion and celery, diced
2 Tbsp. Green pepper, chopped
1 Tbsp. Beef base
1/2 tsp. Salt
2 1/2 cup Milk
3 Tbsp. Flour
1 cup Cheddar, shredded
 
In large pot brown beef, drain. Stir in veggies, base, salt, and 1 1/2 cups water. Cover and cook ‘till veggies are tender. 15-20 minutes. Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir ‘till thickened and bubbly. Add cheese. Heat and stir until cheese melts.

Serves 2.


ASIAN SKILLET SUPPER

~Shared by Maggie, TX

Serves one but doubles easily.

INGREDIENTS
4 ounces beef cubed steaks, cut into strips
2 teaspoons vegetable oil
1/4 cup julienned green pepper
2 tablespoons chopped celery
2 teaspoons cornstarch
1/4 cup water
4 teaspoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon salt
1 small tomato, cut into wedges
Hot cooked rice

DIRECTIONS
In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.

Yield: 1 serving.

Source: Taste of Home

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STICKY CHICKEN

14 to 16 chicken wings, washed and cut
1/4 cup honey
1/4 cup soy sauce

Mix honey and soy sauce in a baking pan, arrange wings over mixture, and refrigerate for 2 hours. Turn after 1 hour so that both sides will be "sticky". Bake in the same pan at 375 degrees for 45 minutes, turning occasionally.


SPAGHETTI PIE

Crust -
2 cups cooked thin spaghetti
1 Egg, beaten
1 oz. grated parmesan cheese
1 Tbl plus 1 tsp margarine, softened

In medium bowl combine all ingredients for crust. Spray a 9 inch glass pie plate with nonstick cooking spray; spread spaghetti mixture over bottom and sides of plate to form a crust.

Filling -
2/3 cup part-skim Ricotta Cheese
2 tsp. margarine
1/2 cup each diced onion and green pepper
1 garlic clove, minced
1/2 pound cooked ground beef or ground turkey, crumbled
1 cup canned whole tomatoes, drained and chopped (reserve liquid)
2 tsp. tomato paste
2 oz. mozzarella cheese, shredded

To prepare filling

Preheat oven to 350.  Carefully spread ricotta cheese over bottom of crust and set aside.  In nonstick skillet heat margarine until bubbly and hot; add onion, bell pepper and garlic and saute until onion is translucent.  Add meat, tomatoes, reserved liquid and paste and cook, stirring constantly until mixture is slightly thickened and thoroughly heated.  Spoon meat mixture over ricotta cheese and bake until pie is thoroughly heated, 20 to 25 minutes.  Sprinkle pie with mozarella cheese and bake until cheese is melted, about 5 more minutes.  Remove from oven and let stand for 5 minutes before cutting.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CINNAMON BALLS

1 cup butter, softened
1/3 cup sugar
2 tsp. vanilla extract
2 cups sifted cake flour
1 tsp. ground cinnamon
2 cups cornflakes, crushed
1 cup chopped pecans
Powdered sugar

Combine butter, sugar, and vanilla; cream until light and fluffy. Sift together flour and cinnamon; add to creamed mixture, mixing well. Stir in corn flakes and pecans. Shape dough into small balls, and place on lightly greased cookie sheets. Bake at 350 for 20 to 25 minutes. Cool slightly; remove from pan. Sprinkle with powdered sugar while warm.

Yield: about 4 dozen.

Source: Southern Living 1979 Annual Recipes


ZUCCHINI LASAGNA

This is great to feed guests or family. Keep this one in mind for that summer zucchini harvest!

Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

2 tbsp olive oil
4 large zucchinis, thinly sliced lengthwise
4 large tomatoes, thinly sliced
2 Vidalia onions, very thinly sliced
2 tbsp chopped fresh basil
1 tbsp chopped fresh thyme
salt and freshly ground pepper
1 cup grated cheese

1. Preheat the oven to 400 degrees.

2. Spread 1 tablespoon of the oil on the bottom of a large flameproof gratin dish or shallow casserole. Arrange half the zucchini over the bottom, then add a layer of half the tomatoes and then half the onions.

3. Add half the basil and thyme and sprinkle with salt and pepper. Add half the cheese.

4. Repeat the layers with the remaining ingredients, topping the remaining cheese. (The dish can be made an hour or two ahead up to this point.)

5. Bake the lasagna for about 30 minutes, or until the zucchini is tender and the cheese is melted. Place under the broiler for the last 3 minutes of cooking.

Based on individual serving.
Calories: 264
Total Fat: 17 g
Carbohydrates: 18 g
Protein: 11 g

Source: Kathy Gunst, with the editors of Parenting Magazine


BACON-SWISS TOSSED SALAD

1/2 cup mayonnaise
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package baby frozen peas, thawed
8 ounces sliced Swiss cheese, julienne
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper.

In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours.

Just before serving, add the bacon and toss.


SALMON CAKES

2 cups bread crumbs
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

DIRECTIONS
In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.

Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.

Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.

In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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