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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. The rain went away. We needed more but its gone. We're still on burn ban here (not that I burn anything but time and money) and the area is still parched from months of no rain. But, I know all good things must end. There's not much that can alter my mood today. I'm fairly resolute in believing things will get better. You see... I have a dental appointment today. One which I have put off for months but recent (really bad!) pain makes necessary. There's not much worse!


Dearest Uncle Bill in Burnaby, BC, Canada celebrated a birthday yesterday. Our pal Rita in Niceville, FL is lighting candles on Friday. For anyone else celebrating, best of wishes to you!

Here is where I normally plead and beg for recipes to post in issues. You know... where I tell you how much your help is needed and that we cannot continue without it. Well... it ain't happening, folks. We will do it. Maybe not as well as with your help... but we'll survive. However, if you are feeling generous and wanting to give back for all you've received here, please visit the Monthly Theme - Recipe Submissions section where you'll find a handy link for sharing recipes here. Thanks!

The current Monthly Theme topic is "Around the World with Recipes". 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'm thoroughly happy with the recipes and other items in today's issue. I sure hope you agree it is a keeper!

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

PS: Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link right away.

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.

Be yourself.... Everyone else is already taken!

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!

BLUE ROSES

~Shared by Joan, Savona, B.C.

Why do I always have to be the one that starts to do laundry and there's no detergent?  Well, I guess it was time for me to do my store run, which included light bulbs, paper towels, trash bags and Clorox.  So off I go.

I scurried around the store, gathered up my goodies, and headed for the checkout counter only to be blocked in the narrow aisle by a young man that appeared to be about sixteen-years-old. I wasn't in a hurry, so I patiently waited for the boy to realize that I was there. This was when he waved his hands excitedly in the air and declared in a loud voice,  "Mommy, I'm over here."

It was obvious now, he was mentally challenged, and also startled as he turned and saw me standing so close to him, waiting to squeeze by.

His eyes widened and surprise exploded on his face as I said,  "Hey Buddy,  what's your name?"

"My name is Denny and I'm shopping with my mother," he responded proudly.

"Wow," I said, "that's a cool name; I wish my name was Denny, but my name is Hal."

"Hal,  like Halloween?" he asked.

"Yes," I answered. "How old are you Denny?"

"How old am I now, Mommy?" he asked his mother as she slowly came over from the next aisle.

"You're fifteen-years-old Denny; now be a good boy and let the man pass by."

I acknowledged her and continued to talk to Denny for several more minutes about summer, bicycles and school. I watched his brown eyes dance with excitement because he was the center of someone's attention. He then abruptly turned and headed toward the toy section.

Denny's mom had a puzzled look on her face and thanked me for taking the time to talk with her son. She told me that most people wouldn't even look at him, much less talk to him. I told her that it was my pleasure and then I said something I have no idea where it came from, other than by the prompting of the Holy Spirit.

I told her that there are plenty of red, yellow and pink roses in God's garden, however, "Blue Roses" are very rare and should be appreciated for their beauty and distinctiveness. You see, Denny is a Blue Rose and if someone doesn't stop and smell that rose with their heart and touch that rose with their kindness, then they've missed a blessing from God.

She was silent for a second, then with a tear in her eye she asked, "Who are you?"

Without thinking I said, "Oh, I'm probably just a dandelion but I sure love living in God's garden."

Please the next time you see a BLUE ROSE don't turn your head and walk off, take the time to smile and say Hello.

Because by the grace of GOD this mother could be you. This could be your child, grandchild, niece, nephew. What a difference a moment can mean to that person or their family.

~From an old dandelion.

Live simply.   Love generously.    Care deeply.   Speak kindly.

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!

FOOLPROOF PIE DOUGH

~Shared by Marilyn, Canton, OH

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 Tbsp. of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

I tried this recipe, and I was stunned at how well it worked. It was certainly slightly disconcerting to process the fat so much, then add so much liquid into the other ingredients. When I pulled it out of the fridge after resting overnight, I rolled it out. The almost fondant-like feel of the rolled out dough really made me skeptical that it would be anywhere near as flaky and tender as my normal crust. It didn't tear at all and draped like a dream in the pie pan. I baked a pumpkin pie and just sprinkled the leftover dough with cinnamon sugar and baked. We ate the leftover dough first when it was done, and they were insanely good. The crust on the pie was the same, with plenty of sturdiness to serve the pie.

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, divided
1 teaspoon table salt
2 Tbsp. sugar
12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.   Divide dough into two even balls and flatten each into 4-inch disk.  Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Yield: makes one 9-inch double-crust pie
 
Source: Cook's Illustrated

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!

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 "Around the World with Recipes". 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.
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See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for "Around the World with Recipes" has a deadline of September 30, 2009, and will be posted on October 4, 2009.

Please use this email link to submit a recipe for theme recipes: "Around the World with Recipes"
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The Scent of Freshness

~Shared by Pat, Merritt Island, FL
      
A new Publix supermarket opened in Hudson, Florida.

It has an automatic water mister to keep the produce fresh.  Just before it goes on, you hear the distant sound of thunder and the smell of fresh rain.
 
When you pass the milk cases, you hear cows mooing and you experience  the scent of fresh cut hay.
 
In the meat department there is the aroma of charcoal grilled steaks and  brats.

In the liquor department, the fresh, clean, crisp smell of tapped Miller Lite.

When you  approach the egg case, you hear hens cluck and cackle and the air is filled with the pleasing aroma of bacon and eggs frying.
 
The bread department features the tantalizing smell of fresh baked bread &  cookies.
 
I don't buy toilet paper there anymore.
 


Good Morning!

~Shared by Larry Holmes, Toronto, Canada

She was standing in the kitchen, preparing our usual soft-boiled eggs and toast for breakfast, wearing only the tee shirt that she normally slept in.

As I walked in, almost awake, she turned to me and said softly, 'You've got to make love to me this very moment!'

My eyes lit up and I thought, 'I am either still dreaming or this is going to be my lucky day!'

Not wanting to lose the moment, I embraced her and then gave it my all; right there on the kitchen table.

Afterwards, she said, 'Thanks,' and returned to the stove, her tee shirt still around her neck.

Happy, but a little puzzled, I asked, 'What was that all about?'

She explained, 'The egg timer's broken'

bareMinerals now on Beauty.com!

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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?)
Your name and location for posting (required!)
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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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SPICED HONEY PRETZELS

~Shared by Treva, NC
 
If your tastes run to sweet and spicy, you'll love Mary Lou Moon's zesty pretzels with a twist. The coating is so yummy, you won't need a fattening dip to enjoy them! "They're a great snack for munching, without feeling a bit guilty," writes the Beaverton, Oregon reader.

SERVINGS 8
CATEGORY Low Fat
METHOD Baked
PREP 5 min.
COOK 10 min.
TOTAL 15 min.

4 cups thin pretzel sticks
3 tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder

Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with cooking spray. Place pretzels in a large bowl. In a small bowl, combine the honey, butter, onion powder and chili powder. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350° for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate. Yield: 8 servings.
 
Nutrition Facts - One serving: (1/2 cup)
Calories: 98 Fat: 1 g Saturated Fat: 1 g Cholesterol: 3 mg Sodium: 487 mg Carbohydrate: 20 g Fiber: 1 g Protein: 2 g
Diabetic Exch: 1-1/2 starch.

Source: Light & Tasty


STRAWBERRY BRUSCHETTA

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
4 thick slices whole-wheat bread
6 tablespoons light brown sugar
1 teaspoon grated lemon zest
2 teaspoons lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese)

Instructions
 
1. Toast bread in a toaster.

2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.

3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Tips
 
Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).

Nutrition Information
Per serving: 203 calories; 5 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 40 g carbohydrate; 4 g protein; 4 g fiber; 153 mg sodium.
Nutrition bonus: Vitamin C (108% daily value), Selenium (16% dv).


LOW-FAT CHICKEN ALFREDO

~Shared by Maggie, TX

1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream

Cut chicken breast into 3/4 inch squares. Sautй in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.

Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.

Sprinkle liberally with garlic powder, basil and allspice; stir in.

Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.

Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.

Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.

Serves 4

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!

CRUNCHY CHICKEN STIR-FRY SALAD

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  1 tablespoon sesame oil
-  12 ounces boneless, skinless chicken breasts, sliced into strips
-  1/2 cup baby carrots
-  1/4 teaspoon garlic powder
-  1/8 teaspoon onion powder
-  1/8 teaspoon white pepper
-  1/4 teaspoon sesame seeds
-  1/2 cup broccoli florets
-  1/4 cup celery, small sliced diagonally
-  1/2 cup snap peas
-  1 tablespoon low-sodium teriyaki sauce
-  1 teaspoon low-sodium soy sauce
-  1/2 cup low-sodium chicken broth
-  1 cup blanched and roughly chopped Chinese bok choy
-  2 tablespoons slivered almonds

DIRECTIONS

Heat a large skillet over medium-high heat.

Add the oil. Add the chicken strips, carrots, and garlic powder. Saute until the chicken is lightly browned (about 7 minutes). Add the onion powder, white pepper, sesame seeds, broccoli, and celery. Cook and continue stirring until the vegetables are soft.

Lower the heat and add the snap peas, teriyaki sauce, soy sauce, and chicken broth. Continue stirring. Simmer until the liquid has reduced slightly.

Divide the bok choy between two plates. Spoon the chicken mixture over the bok choy. Sprinkle the almonds on top.

Nutritional Information Per Serving (1/2 of recipe): Calories: 352, Fat: 15 g, Cholesterol: 95 mg, Sodium: 403 mg, Carbohydrate: 12 g, Protein: 40 g
Diabetic Exchanges: 2 Vegetable, 6 Very Lean Meat, 2 Fat

Source: Diabetes Cookbook for Dummies


ITALIAN PITA CRISPS

~Shared by Mary S., Nashville, TN

Serves: 8 (32 appetizers)

INGREDIENTS

-  2 pitas, each about 6 inches in diameter
-  1 tablespoon olive oil
-  1 clove garlic, finely minced
-  1/4 teaspoon dried basil or oregano
-  2 teaspoons grated Parmesan cheese

DIRECTIONS

Preheat the oven to  350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.

Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.

Nutritional Information Per Serving: (4 crisps) Calories: 59, Fat: 2 g, Cholesterol: 0 mg, Sodium: 88 mg, Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 0g, Protein: 2g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat

Source: The New Family Cookbook for People With Diabetes


CARROT CAKE

~Shared by Mary S., Nashville, TN

Yield: Makes 12 slices; 1 slice per serving

INGREDIENTS

-  1-1/4 cups whole wheat flour
-  Pinch of salt
-  2-1/2 teaspoons baking powder
-  1 teaspoon ground cinnamon
-  1 teaspoon ground ginger
-  1/2 cup light brown sugar
-  3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange juice
-  4 medium carrots, peeled and finely grated
-  1 tablespoon sunflower oil
-  2 medium egg whites, at room temperature
-  3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners' sugar

DIRECTIONS

Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.

Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.

Stir in the sugar, raisins with their juice, carrots and oil and mix well.

Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.

Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.

Nutritional Information Per Serving (1/12 of recipe): Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat

Source: Great Healthy Food - Diabetes by Azmina Govindji


CREAMY CAULIFLOWER PUREE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  8 cups bite-size cauliflower florets (about 1 head)
-  4 cloves garlic, crushed and peeled
-  1/3 cup buttermilk or equivalent buttermilk powder
-  4 teaspoons extra-virgin olive oil, divided
-  1 teaspoon butter
-  1/2 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  Snipped fresh chives for garnish

DIRECTIONS

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.

Transfer to a serving bowl. Drizzle with the remaining
2 teaspoons oil and garnish with chives, if desired. Serve hot.

Nutritional Information Per Serving (3/4 cup each): Calories: 108, Fat: 7 g, Cholesterol: 3 mg, Carbohydrate: 10 g, Protein: 4 g, Fiber: 5 g, Sodium: 342 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook


SPICY LINGUINE WITH SHRIMP

~Shared by Mary S., Nashville, TN

Yield: Makes 6 main dish servings.

INGREDIENTS

- 1 box Dreamfields Linguine (see note)
- 2 tablespoons olive oil
- 1 cup chopped green, red and/or yellow bell pepper
- 1/2 cup sliced green onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon chopped fresh parsley
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked medium shrimp, tails on
- 1/3 cup freshly grated Parmesan cheese

DIRECTIONS

Cook pasta according to package directions. Drain and return to pan; keep warm.

Meanwhile, heat oil in large skillet over medium heat.

Cook bell pepper, onion, garlic, parsley and red pepper flakes 5 minutes or until pepper is crisp-tender, stirring frequently.

Add shrimp to skillet; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.

Add shrimp mixture to pan with pasta; toss to combine. Sprinkle with cheese.

Nutritional Information (Per Serving) Calories: 338; Protein: 24g; Sodium: 239mg; Cholesterol: 124mg; Fat: 8g; Dietary Fiber: 6g; Digestible Carbohydrates: 8g

Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe instead of Dreamfields Pasta, then there is a total of 48g carbohydrate.

Source: Dreamfields Healthy Carb Pasta

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SPEEDY CHILI FOR TWO

~Shared by Mary S., Nashville, TN

Fry 2 slices chopped bacon with 2 tablespoons chopped onion until brown.

Brown 1/2 pound hamburger and add:
1/2 cup cooked tomatoes
1 tablespoons chili sauce
2 cups canned red kidney beans
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Cook for 15 minutes.

Serves 2.


POTATO & CHICKEN STIR-FRY

~Shared by Jim D., WA
 
Yield: Serves 2-3

INGREDIENTS:
* 6 tablespoons salad oil
* 6 ounces Idaho potato (peeled and sliced 3-inches long by 1-inch wide by 3/8-inch thick)
* 12 ounces Marinated Chicken (Recipe follows)
* 2 ounces red bell pepper, diced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground garlic
* 1/2 cup water
* 3 tablespoons soy sauce
* 1 teaspoon cooking wine
* 1 tablespoon cornstarch mixed with 1 tablespoon water
* 1 green onion, sliced
* 1 teaspoon sesame oil

DIRECTIONS:
Heat 4 tablespoons oil in a wok until hot. Fry potatoes until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside.

Heat a clean wok for 10 seconds. Add remaining 2 tablespoons of salad oil into wok and heat oil to 250 F.

Add chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside.

Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times.

Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix; stir until sauce boils and thickens.

Add fried potato. Stir and fold several times.

Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately.

Marinated Chicken:
* 12 ounces boneless, skinless chicken (washed, drained well and diced into 1/2-inch pieces)
* 2 tablespoons water
* 1/4 teaspoon salt
* 1 tablespoon egg, lightly beaten
* 1 1/2 tablespoon cornstarch
* 1 tablespoon salad oil

DIRECTIONS:
Combine chicken and water, mixing well.

Add salt and egg. Mix again.

Thoroughly stir in cornstarch and salad oil, and marinate in refrigerator for 1 hour before use.

Source: FoodReference.com.



BONELESS PORK CHOPS WITH MUSHROOMS & THYME

~Shared by Treva, NC

Low Carb
Low Sodium
Low Sat Fat
High Potassium
Heart Healthy
Healthy Weight

Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.

Makes 2 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

NUTRITION INFORMATION: Per serving: 350 calories; 16 g fat (5 g sat, 8 g mono); 83 mg cholesterol; 4 g carbohydrate; 31 g protein; 1 g fiber; 420 mg sodium; 582 mg potassium.

Nutrition bonus: Selenium (71% daily value); Potassium (17% dv), Zinc (17% dv).

TIP: Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

Source: EatingWell Magazine

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WHITE CHOCOLATE MACADAMIA NUT COOKIES

Adapted from For the Love of Cooking. If you visit the Noble Pig link you will get a great step-by-step tutorial.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed golden brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 Tablespoon vanilla extract
1-1/2 cups roughly chopped macadamia nuts plus more to press into dough
2 cups white chocolate chips plus more to press into dough

In a medium bowl, combine flour, baking soda and salt and set aside.

Beat together melted butter, sugars, egg, egg yolk and vanilla until creamy.  Gradually add the flour mixture to the wet ingredients until just combined.  Stir in the nuts and white chocolate chips.  Drop cookie dough by spoonfuls onto a greased or lined baking sheet.  Press in several more chips and nuts into each dough ball, these will not sink into the batter.  Bake for 12 to 15 minutes in a 325 degree oven or until the edges are golden brown.  Remove the cookies from the oven and leave them on the baking sheet for at least five more minutes.  Move to a wire rack to cool completely.

Source: Noble Pig (link has step-by-step tutorial)


CHICKEN TETRAZZINI

8 oz spaghetti
2 (8 oz) cans mushrooms, drained
1/2 cup butter
4 boneless chicken breast halves, cooked
2 (10.75 oz) cans condensed cream of chicken soup
1 (16 oz) container sour cream
2 Tbsp. grated Parmesan cheese

Break spaghetti into 1 inch pieces. Cook according to package directions. Drain. Sautй mushrooms in butter. Cut chicken into large pieces, mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into buttered casserole dish, sprinkle with the Parmesan cheese. Bake at 300 degrees for 40 minutes.


MAKE-YOUR-OWN FISH STICKS

Vegetable oil
1 cup packaged pancake mix
1/3 cup club soda
1 1-pound package frozen fish fillets (not breaded), thawed and drained, then patted dry with paper toweling
1/2 cup buttermilk

Heat oil in a deep-fat fryer or 3-quart saucepan to 375 degrees. In a bowl, stir together 1/2 cup of the pancake mix and the club soda. Dip fish pieces in buttermilk, then coat with remaining 1/2 cup pancake mix. Then dip coated fish into club soda mixture. Fry, turning once, until deep golden brown, 3 to 4 minutes.


PASTA STUFFED PIZZA STYLE

Two great tastes in one easy dish! Make extra and freeze before baking; you've got another meal without any more work!

Serving: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

30 jumbo shells uncooked
3 oz part skim Mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
3 medium zucchini, grated
2 tsp garlic powder
1 cup seasoned Italian bread crumbs
1 1/2 oz pepperoni torn into small pieces
1 large egg white
3 cups low sodium tomato sauce
1 tsp oregano
1 tsp dried basil

Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450є F.

Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible.

In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.

In a medium mixing bowl, stir together the ingredients for the sauce.

When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.

Bake uncovered 15 to 20 minutes or until the cheese has melted.

TIP: 13 Manicotti shells may be substituted for the jumbo shells.

Based on individual serving.
Calories: 570
Total Fat: 14 g
Carbohydrates: 87 g
Protein: 27 g
 

ROSEMARY CHICKEN WITH MEDITERRANEAN RICE

Serves 4; 3 ounces chicken and 1/2 cup rice per serving.

Ingredients
1/2 cup uncooked instant brown rice
1/2 0.7-ounce packet Italian salad dressing mix
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2 tablespoons olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves (optional)
1 medium lemon, quartered

Preparation
Prepare the rice using the package directions, omitting the salt and margarine.

Meanwhile, sprinkle the salad dressing mix and rosemary over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the chicken and immediately reduce the heat to medium. Cook for 4 minutes on each side, or until no longer pink in the center. Transfer to a plate.

Increase the heat to medium high. In the same skillet, stir together the wine, lemon zest, and lemon juice. Cook for 2 minutes, or until reduced to about 1/4 cup. Remove the skillet from the heat.

Stir the green onions and oregano into the cooked rice. Spoon the rice onto a platter. Arrange the chicken on the rice. Spoon the sauce over the chicken. Squeeze the lemon over the chicken and rice.

Nutrition Analysis (per serving)
Calories 263
Total Fat 8.5 g
Saturated 1.5 g
Trans 0.0 g
Polyunsaturated 1.0 g
Monounsaturated 5.5 g
Cholesterol 66 mg
Sodium 477 mg
Carbohydrates 13 g
Fiber 1 g
Sugars 2 g
Protein 27 g
Dietary Exchanges
3 lean meat
1 starch

Source: Light & Easy Recipes, by the American Heart Association.


KAY'S CREAM CHEESE DANISH

DOUGH:
1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. melted margarine
2 pkgs. yeast (2 T.)
1/2 c. warm water
2 beaten eggs
4 c. all purpose flour, sifted 3 times 

In a saucepan over low heat combine sour cream, sugar, salt, butter and cool. In large bowl sprinkle yeast over water to soften. Add sour cream mixture, eggs and flour.  Mix well. Place in greased, covered bowl and refrigerate overnight. 

FILLING:
2- 8 oz. cream cheese, softened
3/4 c. sugar
1 beaten egg
1/8 tsp. salt
2 tsp vanilla

Divide refrigerated dough into 4 balls. Roll out each separately in rectangles. Spread with 1/4 of the filling and roll lengthwise. Shape in crescent shape and score the top of each. Let rise 1 hour. Bake at 375* for 12-15 minutes, then glaze while hot.

GLAZE:
1 c. powdered sugar
2 T. milk
1/2 tsp. vanilla

P.S. this is a very sticky dough to work with. Do not add more four. Moisten your hand with salad oil and spread oil on the rolling pin and counter that you work on.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CROCK POT CHILI CHEESE TACO DIP

Ingredients:
1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Directions:
1. Brown hamburger; drain and place in slow cooker.

2. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

3.  Serve warm with taco or tortilla chips.


PICKLED BLACK-EYED PEAS

2 (16 oz.) cans black-eyed peas, drained
1/2 to 3/4 cup vegetable oil
1/4 cup wine vinegar
1 clove garlic
1/4 cup thinly sliced onion
1/2 tsp. salt
1/8 tsp. pepper

Combine all ingredients; cover and chill 24 hours. Remove garlic.

Chill 2 days to 2 weeks before serving.

Source: Southern Living 1979 Annual Recipes

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

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