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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I didn't forget about you all this past Wednesday. I haven't been up to doing anything but my full-time job (and having dental work that is a bit more taxing than I had imagined). I've tried to make it up to you in today's issue. And... the GSEE (Great Southeastern Escape) to New Smyrna Beach, Florida group sent recipes along to share with you. I have added them to the Reader Recipe Favorites section today. My thanks to those who participated.


It's that awful time of the year... the really big A to Z Recipes newsletter and web site publishing bills come due twice yearly (in April and October). I keep up with the smaller ones ($20 here, $39.99 there, etc.) throughout the year myself but only ask for help for the big ones. If you are able, please share a buck or two for the cause. Not everyone can help, I totally understand. But some can... and now is the time it's needed most. Visit the Reader Support section to see how you can help. Thanks in advance.

The current Monthly Theme topic is announced in today's issue. 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.

The Monthly Theme issue containing recipes from the topic of "Around the World with Recipes" will be posted next Sunday. It is HUGE and well worth the wait!

We'll see you here again on Wednesday, 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.

Check Out the Best of As Seen On TV Products at Walter Drake.

RECIPES SHARED DURING OUR GATHERING IN NEW SMYRNA BEACH, FL:

ROASTED PECANS

~Shared by Julia, TX

(The ladies nibbled on these all week. Everyone loved them!)

4 cups pecan halves
3 TBSP butter, melted
1 tsp salt

In roasting pan, spread pecans one or two layers deep. Roast at 250 degrees for 30 minutes, stirring once. Remove from oven and pour melted butter over pecans. Stir with wooden spoon to coat nuts. Return to oven for 30 to 40 minutes, stirring 2 or 3 times. Add salt, and stir to coat.  Roast 5 to 10 minutes more. Store in an airtight container.


FROG'S EYE SALAD

~Shared by Luanne, FL

In this recipe I left out the coconut as some people really don't like it. I used pineapple tidbits instead of chunks and stirred in all of he cool whip. I let the pasta and dressing set overnight in the fridge and finished it the next morning. I also mixed all the fruit together and let it sit in the fridge overnight. making it good and cold for the next morning. May sound complicated, but it really goes fast. I don't do complicated !!

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.



MARGARITA CAKE
http://www.a2zrecipes.net/07152009.html

~Shared by Luanne, FL

(Lou made this for us when I posted it with a little hint of how great it would be for our Florida gathering. It was wonderful and a HUGE hit with the group!)

Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
 Additional grated lime peel, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Success
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.

Health Twist
Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.

Purchasing
Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mixers.

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 15mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 25g); Protein 3g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 3200%
Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Better Homes & Gardens


SHE-CRAB SOUP

~Shared by Rita K., Niceville, FL

I looked up a She Crab Soup Recipe that looks like the kind I ate at Norwood’s that was so delicious.  Thought it would be fun to share something from our dinner out.

Ѕ cup (1 stick) unsalted butter
7 tbsp all-purpose flour
3 cups milk, heated to almost boiling
2 tsp salt
4 cups heavy cream
1 lb. lump crabmeat, carefully picked free of all shell and cartilage (preferably female crabs)
ј cup Harvey’s Bristol Cream Sherry
1/8 tsp cayenne pepper or more to taste
Finely chopped parsley for garnish

Melt the butter over low heat in a large nonreactive saucepan and stir in the flour.  Cook stirring constantly for 2 minutes and then slowly whisk in the hot milk and continue whisking until perfectly smooth.  Add the salt and cook stirring often until the mixture comes to a boil.  Stir in the heavy cream and cook at a low simmer for 3-5 minutes until the milk and cream no longer taste of raw flour.  Add the crabmeat and cook gently for 5 minutes longer.  Cover the saucepan and remove it from the heat.  Allow it to rest in a warm place for 30 minutes to develop the flavor of the crab.

Once the soup has rested and you are ready to serve return it to the stove and gently bring to a simmer.  Add the sherry and cayenne pepper.  Simmer briefly and taste for seasoning adding more salt, cayenne pepper or sherry as needed.  Serve in heated bowls or demitasse cups.  Garnish with the chopped parsley.  

Source: “The Secret Recipe Forum”


SHRIMP FRA DIAVOLO

~Shared by Rita K., Niceville, FL

The two shrimp recipes are the ones that I brought with me that I would have considered making if Vonna didn’t want to make the vodka sauce recipe.  

1 cup finely chopped onion
2 cloves garlic, minced
2 Tablespoons olive oil
1 can (l lb.) tomatoes
1 can (15 oz.) tomato sauce
1/8 cup minced parsley
Ѕ Tablespoon sugar
ј teaspoon salt
1 teaspoon crushed oregano
1 teaspoon crushed basil
Dash cayenne pepper
l lb. cleaned raw shrimp, fresh or Frozen
12 oz. spaghetti, cooked and drained

Cook and stir onion and garlic in hot oil in large heavy saucepot or roaster until onion is tender. Stir in remaining ingredients except shrimp and spaghetti. Simmer uncovered over low heat 1 1/2 hours, stirring occasionally, or until sauce is thick. Stir in shrimp; cook 10 to 20 minutes or until shrimp is pink and tender. Serve with hot spaghetti.

* Run frozen shrimp under cold water to remove ice glaze before adding shrimp to sauce.


TOMATO BASIL GREEK SHRIMP

~Shared by Rita K., Niceville, FL

2 c. peeled, seeded, chopped tomatoes
1 Ѕ lb. peeled shrimp
Ѕ c. fresh basil, chopped
3 cloves minced garlic
3 bulbs minced shallots
ј tsp oregano (more to taste)
Ѕ lb. feta cheese crumbled
Ѕ c. white wine
Salt and Pepper to taste
2 T. olive oil

Sautй garlic and shallots in olive oil.  Add tomatoes, basil, white wine, oregano, salt and pepper.  In another pan BARELY sautй shrimp in olive oil.  DO NOT LET SHRIMP CURL!  Pour tomato mixture in a casserole dish.  Add shrimp and crumbled feta cheese over casserole.  Bake at 400 degrees for 10 minutes.

Serve over fettuccini, spaghetti or linguini.


PERSIMMON BREAD

~Shared by Nancy C., Niceville, FL

3 eggs
1 cup oil                    
2 c. sugar        
1 tsp vanilla
1 (8 oz.) can crushed pineapple drained
2 c. persimmon pulp
2 tsp soda
ј tsp salt    
2 tsp cinnamon
1 tsp nutmeg
2 1/4 tsp baking powder
3 c. flour
1 c. nuts
1 c. raisins    

Beat eggs, oil, sugar and vanilla until thick and foamy.  Stir in pineapple and persimmon pulp.  Combine all dry ingredients.  Add to egg mixture.  Gently blend in nuts and raisins.  Pour into 3 aluminum foil lined pans and bake 1 hour in 350 degree oven.


HAWAIIAN BANANA NUT BREAD

~Shared by Nancy C., Niceville, FL

3 c. flour    
2 c. sugar
1 tsp soda
1 tsp salt    
1 tsp cinnamon
1 c. chopped nuts                
1 c. coconut
3 eggs, beaten
1 Ѕ c. vegetable oil
2 c. mashed bananas
1 (8 oz.) can crushed pineapple drained
2 tsp vanilla

Combine dry ingredients.  Stir in nuts and coconut and set aside.  Combine remaining ingredients and add to dry ingredients stirring just until moistened.  Spoon batter into 2 greased and floured 9X5X3 inch loaf pans.  Bake at 350 degrees for 1 hour or until done.


CANDY BAR BROWNIES

~Shared by Nancy C., Niceville, FL

(EVERYBODY asked for this recipe when Nancy served it to us. OMG! To die for!)

Hershey’s Chunk Chocolate Brownie Mix (Sold at Sam’s Club)
Vegetable Oil
Water
Eggs
8 Hershey Chocolate Bars with Almonds

Prepare 2 packages of brownie mix following directions on the brownie mix package.  Grease a 9X13 inch cake pan and spread 1 package of the prepared brownie mix in the pan.  Place the 8 candy bars over the mixture.  Carefully spread the remaining prepared brownie mix over the candy bars.  Bake according to the directions on the brownie mix package.  

(You can also use any packaged brownie mix using 2 boxes per pan of brownies.  Ghirardelli’s is a very good substitute for the Hershey’s brand if you can find it)


TREY'S TACO SOUP

~Shared by Trey, TX   

(Trey made this for us and it was great. He multiplied this by 5. The ladies used various garnishes including shredded cheddar, sour cream, hot sauce, chips. Soup reheats well and was enjoyed as leftovers, too.)

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch dressing seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans (Trey uses Ranch-Style beans)
1 can pinto beans (Trey uses Ranch-Style beans)
1 can whole kernel corn

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.

 
COUNTRY KITCHEN BREAKFAST CASSEROLE

~Shared by Maggie, TX

I made an adaptation of this for breakfast one morning.

Ingredients
1 pound sausage, hot or mild
1 pound bacon, chopped
1 package (5-1/2 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded Pepper Jack cheese
1/4 cup minced onion
8 eggs, beaten
2 cups half and half cream
1-1/2 cups milk
1-1/2 teaspoons dry mustard
Salt and pepper to taste
May garnish with chopped red and green pepper

Directions
Cook sausage and bacon in a large skillet, crumbling, until browned. Drain, set aside.
Spread croutons on the bottom of a lightly greased 9 x 13 baking dish.
Cover croutons with cheddar and Pepper Jack cheeses.
Sprinkle cooked sausage, bacon, and onion over cheeses.
In a large bowl, beat together eggs, cream, milk, mustard, salt and pepper.
Pour mixture evenly over meats.
Cover and refrigerate casserole for 8 hours.
Bake the casserole at 350 degrees for 45-60 minutes.
Let stand for about 20 minutes before serving.
Garnish with freshly chopped red and green peppers for a festive presentation.


BREAKFAST-STYLE SAUSAGE GRAVY & BISCUITS
(Cracker Barrel)

~Shared by Maggie, TX

I didn't get to make this, but it is the very best method for WHITE gravy around. Perfect every time, even if you've never made gravy before!

3 cups milk
6 tablespoons flour
salt and pepper, to taste
8 ounces spicy sausage
2 3/4 cups biscuit mix
3/4 cup milk

Combine 3 cups milk, flour, salt and pepper in a jar. Shake, covered, until flour is dissolved. Pour into a skillet. Simmer for 15 minutes, stirring constantly. Brown sausage in separate skillet, stirring until crumbly; drain. Add to gravy, stirring occasionally.

Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 degrees for 10 minutes or until brown. Ladle sausage gravy over split biscuits.


LEEK DIP

~Shared by Maggie, TX

So easy! Another big hit with big groups.

1 pkg. Knorr Leek Soup mix (dry in envelope)
24 oz. Sour cream

Mix thoroughly; chill for 2 hours; serve with ridged potato chips.


HASH BROWN POTATO CASSEROLE

~Shared by Maggie, TX

Served this up for breakfast. Very good. I used shredded cheddar in the mix and more on top.

Ingredients:

1 bag (32 oz.) frozen country-style hash-brown potatoes
1 cup shredded Cheddar cheese
2 cups sour cream
2 cans Campbell's® Condensed Cream of Potato Soup
1/4 cup chopped onion
1/2 cup grated Parmesan cheese
Salt & pepper to taste

Directions:

Combine all ingredients in large bowl. Pour into greased baking dish. Cover.

Bake at 350°F. for 1 1/2 hr. Uncover and place under broiler for 2 to 3 min. to brown top.

Source: Campbell's Kitchen Table


SOUR CREAM FRUIT SALAD

~Shared by Maggie, TX

I made this to serve with breakfast and it was a big hit. The ladies ate it along with lunch and breakfast at other seatings.   

1 c. diced peaches, canned
1 c. diced pears
1 c. pineapple chunks
1 c. fruit cocktail
1 c. nuts, cut fine
1 c. miniature marshmallows
1/2 c. maraschino cherries, chopped
1 pt. carton sour cream

Drain all fruit. Mix with nuts, marshmallows, and sour cream. Cover and chill overnight or several hours. Good as a dessert.


MY FAVORITE CHEESE BALL
http://www.a2zrecipes.net/04092008.html

~Shared by Maggie, TX

We didn't get around to making this, unfortunately. I've posted this before but it is the best cheese ball recipe around. When it is prepared, it is a solid pecan-coated ball. S-ooo good! I fixed this recently for a retirement party and it was gone in a flash. I serve it with Wheat Thins crackers but I saw people eating it with their fork off their plates.

2 (8 oz.) pkgs. Philadelphia cream cheese
1 env. (powder form) Hidden Valley Ranch dressing mix
2 green onions, tops only, chopped
1 pkg. Buddig beef, finely chopped
2 oz pkg. chopped pecans

Put cream cheese in bowl and let set until soft. Then add the dressing, onions, and Buddig, and mix well with hands. Form into a ball and place in container and refrigerate for two hours. After chilled, put cream cheese ball on wax paper and roll in chopped pecans.


CORN CASSEROLE

~Shared by Maggie, TX

Another dish I would have made had we the time.

2 cans shoe peg corn, drained
1 sm. can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. melted margarine
1/4 c. milk
Salt & pepper to taste

Stir all ingredients together and cook in uncovered casserole in 350 degree oven for approximately 30 minutes or until bubbles.

Recipe may be doubled.

Source: Cookbook USA CD



TODAY'S READER RECIPE FAVORITES:


STRAWBERRY-BLUEBERRY SHORTCAKES

~Shared by Mary H., Montreal, Canada

Shortcake:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated lemon peel (optional)
1/2 cup butter or margarine
1 cup buttermilk or sour milk (just add two tablespoons vinegar or lemon juice to milk if you don't have buttermilk)

Filling/Topping:
1 3/4 cups (425 mL) 35% whipping cream
1/2 cup icing sugar or to taste
1 cup each: blueberries and sliced strawberries

Shortcake: Combine the first 6 ingredients.  Cut in butter until the mixture resembles coarse crumbs.  Add buttermilk, stirring until moistened.  Spread dough in a greased and floured, 8” square pan.  Bake at 400 degrees F. for 17 to 23 minutes, or until golden.  Cool.

Filling/Topping: Add icing sugar to whipped cream.  Whip cream to soft peaks.  Cut cake into 8 rectangles.  Cut each piece in half, horizontally.  Spoon berries on bottom half of cake pieces.  Top with a spoonful of cream.  Place cake tops on, add more berries and cream on top.

Serves 8.


BASIC CUSTARD

~Shared by Patricia, Charlevoix, MI
 
3 eggs, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla
Nutmeg to taste
 
Warm milk, add rest of ingredients and carefully mix. Pour into baking dish and bake at 325 degs 30-40 minutes.


GREEK CHICKEN SALAD

~Shared by Charlie, Mobile, AL

INGREDIENTS
3 cups cooked chicken breast, cubed
2 medium cucumbers, peeled, seeded and chopped
1 1/4 cup feta cheese, crumbled
2/3 cup pitted ripe olives, sliced
1/4 cup parsley, snipped
1 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon oregano
3 cloves garlic, minced
Lettuce leaves
Pita bread halves

DIRECTIONS
In a large bowl, mix first 5 ingredients. In a separate small bowl, mix mayonnaise, yogurt and oregano. Add mayonnaise mixture to chicken and toss to coat. Cover and chill. Serve in pita halves lined with lettuce leaves.

Serves 4 to 6.


HAM LOAF

~Shared by Johnny, LA
 
1 pound ham
1 pound lean pork
2 eggs
1 cup bread crumbs
1 cup milk
 
Mix and shape into small loaves.
 
Syrup:
1/2 cup vinegar
1/2 scant cup water
1 1/2 cups brown sugar
1 scant teaspoon dry mustard
 
Boil this and pour over the loaves in roaster. Bake slowly 2 hours.

(Makes 12-14 small loaves).
 
“As you can see, this recipe is almost 80 years old. Maybe this is one that someone was looking to find.”
 
I added 4 teaspoons tomato paste to the loaf recipe (not the glaze for the top).


DINNER IN A PUMPKIN

~Shared by Linda H., Rosharon, TX

1 small-med. sized pumpkin
1 onion, chopped
2 tablespoons oil
1 1/2 - 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz. can sliced mushrooms, drained
10 3/4 can cream of chicken soup
1 1/2 cups cooked rice
1 8-oz. sliced water chestnuts, drained

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 degrees. In a large skillet, sautй onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove lid and serve. Scoop cooked pumpkin from sides for vegetable.

Serves 6.


BOURBON CHICKEN WINGS

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

This recipe was on a package of Village Market Frozen Chicken Wings. Apple Juice may be substituted for the bourbon. Sounds good to me! ~by LEEZAH4

25 min; 5 min prep

Serves 4

16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup

Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.

In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.

Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

Source: Recipezaar


STEAMED TILAPIA FILLETS

~Shared by Jim D., WA

* Court-bouillon recipe below
* 1 lb. tilapia fillets
* Lemon juice as needed
* Salt and pepper to taste
* Paprika to taste
* Couple sprigs of thyme and/or parsley

Bring the court-bouillon to a boil.

While it's heating sprinkle the fish with some lemon juice and then salt, pepper and paprika.

Place the fish in the steamer, add the herbs on top, cover, and steam three to five minutes or until done.

Spoon some of the remaining court-bouillon over the fish as a sauce.

If you have room in the same pan, are using stackable steamers, or in another steamer, place some broccoli sprinkled with lemon, lemon-pepper seasoning, and salt for a tasty no-fat side dish.

COURT-BOUILLON

* 2 cups water
* 6 oz. white wine
* Juice of one lemon
* 1 onion, chopped
* 1 stick celery, chopped
* 2 garlic cloves, chopped
* 1 teaspoon black peppercorns
* 1 teaspoon coriander seeds
* 1 teaspoon salt
* 2 bay leaves
* Fresh thyme
* Fresh parsley

Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain.

You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.

Source: FoodReference.com


POTATO AND ONION CASSEROLE

~Shared by Treva, NC

3 or 4 lg. potatoes, peel & slice
2 onions, sliced

Layer in 2 quart casserole.

Dot with: 3 tbsp. butter
    
Mix together:
1 &1/2 c. hot water
2 tsp. instant chicken bouillon (I used chicken base)*

Mix, pour over casserole. Cover. Microwave on high for 17 to 20 minutes. Stir after 10 minutes. Uncover. Mix together:

1/4 cup shredded cheese
1 tsp. chopped parsley

Sprinkle over potato mixture. Microwave on high 1/2 to 1 minute longer.
 
*I added just a little Lawry's Seasoning Salt to the bouillon/water mixture.


OLIVE GARDEN'S ALFREDO FETTUCCINE

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

8 oz. Cream cheese cut in bits
3/4 cup Parmesan cheese (grated)
1/4 cup butter
1/4 cup milk
8 oz. Cooked, drained fettuccine

In a large sauce pan combine all ingredients but pasta, and cook, and stir until smooth. Toss pasta lightly with sauce.


DOUBLE GINGER & OATMEAL BREAD (ABM)

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

The flavors of this loaf were inspired by a favorite cookie.

1.5 lb loaf:
1 1/4 c water
2 tbsp marg  
3/4 tsp salt  
3 tbsp sugar  
3 tbsp skim milk powder
2 3/4 c flour  
1/2 c quick oats
2 tsp ginger
1/4 c chpd crystallized ginger  
1 1/4 tsp yeast  
1/2 c chpd dates-optional

2 lb loaf:
1 1/2 c water  
3 tbsp marg  
1 tsp salt  
1/4 c sugar  
1/4 c skim milk powder  
3 1/4 c flour  
3/4 c quick oats  
1 tbsp grd ginger
1/3 c  chpd crystallized ginger  
1 1/2 tsp yeast  
3/4 c chpd dates-optional

Add all except dates, select sweet or basic white cycle. Add dates at signal. Tips- Do not use instant oats in this recipe. If you use preserved ginger or stem ginger, drain off all the syrup & dry the ginger thoroughly. Raisins can be subbed for dates.

 
CHICKEN MARSALA SANDWICHES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 cup olive oil
3 cloves garlic, finely chopped
1/4 cup all-purpose flour Salt and pepper, if desired
1 lb chicken breast cut for scaloppine by butcher (or 1 lb boneless skinless chicken breasts pounded to 1/8-inch thickness)
1 can (6 oz) Green Giant® B in B® sliced mushrooms, drained
1/2 cup Marsala (sweet) wine or apple juice
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
4 kaiser rolls
4 oz fontina cheese, sliced, shaved or grated*
1 tablespoon parsley flakes, if desired

1. In small microwavable bowl, mix oil and garlic. Microwave on High 1 minute; set aside. Place flour on plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.

2. In 12-inch nonstick skillet (1 1/2 inches deep), place 1 tablespoon of the heated oil without garlic pieces. Heat oil over medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all chicken fits in skillet; cook 4 to 6 minutes, turning once, until no longer pink in center and golden brown. Remove chicken from skillet; place on plate and cover to keep warm.

3. In same skillet, cook mushrooms over medium-high heat 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrape up brown bits from bottom of skillet. Cook 5 to 7 minutes, stirring occasionally, until thoroughly heated.

4. Meanwhile, set oven control to broil. Split rolls; place cut side up on large cookie sheet. Broil 6 to 8 inches from heat 1 to 2 minutes or until toasted and golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.

5. Return chicken to skillet. Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning chicken occasionally, until chicken is coated with sauce. Divide chicken evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour wine sauce into 4 (4-oz) ramekins or dipping bowls. Sprinkle parsley on individual plates; place sandwiches and ramekins of sauce for dipping on plates.


CRACKER CANDY BITES

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

2-1/4 cups round buttery crackers, coarsely broken-up
3/4 cup (1-1.2 sticks) butter
2 cups packed brown sugar
1 (12 ounce) package milk chocolate chips
 
Preheat over to 350 degrees.  Place crackers in greased 9 x 13-inch baking dish.  In saucepan, combine butter and brown sugar and bring to boiling.  Boil 3 minutes, stirring constantly.  Pour over crackers.  Bake for 5 minutes and turn oven off.  Sprinkle chocolate chips over cracker mixture.  Return to oven and let stand for about 5 minutes or until chocolate melts.  Remove from oven and spread chocolate evenly over cracker mixture.  Cool, break into pieces.


PORK CHOPS SUPREME

~Shared by Luanne, FL

I am not a fan of lemon, but found this to be very savory.

4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*

* Chili sauce or your favorite barbecue sauce may be substituted.

Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.

Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce over the chops occasionally, an additional 30 minutes or until the internal temperature reaches a temperature of  155°F on a meat thermometer. Remove from oven and serve.

Makes 4 servings.


CRANBERRY DELIGHT SPREAD

~Shared by Marilyn, Canton, OH

8 oz. package cream cheese, softened
2 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. sugar
2 tsp. grated orange rind
1/8 tsp. cinnamon
1/3 cup finely chopped dried cranberries
1/3 cup finely chopped pecans
Buttery Crackers (Town House or Ritz)
 
In small mxining bowl beat together first 5 ingredients on medium speed with mixer until fluffy.  Stir in cranberries and pecans.

Refirgerate at least 1 hour before serving.

Garnish as desired.    

Yield - 12 servings


BRAISED CELERY

~Shared by Pat, Merritt Island, FL

Serves 6

1 onion, minced
3/4 stick (6 Tbs) unsalted butter
2 large bunches celery, trimmed, strings discarded, and stalks separated and halved crosswise
1/2 tsp dried thyme
1 bay leaf, crumbled
2 C chicken broth
1/2 dry white wine celery leaves for garnish

In a skillet cook the onion in 3 Tbs of the butter over moderate heat, stirring until it is softened and spread the mixture in the bottom of a 1 quart baking dish.  Layer the celery over the onion, sprinkling each layer with some of the thyme, the bay leaf, and salt and pepper to taste.  Add the broth, 2 C water and the wine and dot the mixture with the remaining 3 Tbs butter cut into bits.  Bring the liquid to a boil over moderate heat and braise the celery, covered, in a preheated moderately slow oven (325F) for 1 hour to 1 hour fifteen minutes or until it is tender.  Arrange the celery on a heated platter, nap it with some of the juices and garnish with celery leaves.

Source: Gourmet 3/83


WAYNE'S JAMBALAYA

~Shared by Johnny, LA

This is Trixie's recipe...it is so good.  Wayne is her husband.

2 pounds Pork Stew meat (cut small)
2 pounds smoked sausage (sliced like you like it)
2 pounds Ground Beef
1 16-oz bag of seasonings (celery, onions, green peppers, parsley, red peppers)
3-4 Beef bouillon cubes
2 Teasp. Liquid Smoke
2Teasp. Worcestershire Sauce
2 Teasp Kitchen Bouquet
6 cups Long Grain Rice
10 cups of water
1 can Rotel diced (tomatoes, green chili's)
red pepper, salt, season all, garlic powder----to taste

In a large pot, (black iron pot if you have) place your pork stew and brown it until it is good and brown. Next put in ground beef. Stir until that is well browned, then put in your seasonings.

Stir until onions are clear. Put back well browned pork and stir again. Then add sausage, letting mixture get good and hot.

Add rotel next, stirring really good. When sausage looks cooked add water, letting it come to a boil. Add the rest of the seasonings.

Taste water, it should taste a little salty. When water comes back to a boil add rice, stir good again. When all comes to boil again, put cover on and cut fire way down. Do not lift the cover. Cook for about twenty minutes. Then stir bringing bottom to top.

Cover again and wait 15-20 minutes again. Stir again, Check for rice doneness. If there are no hard grains, it's ready to serve.


CHOCOLATE CHIP CHEESECAKE DIP

~Shared by Linda H., Rosharon, TX

Makes about 3 3/4 cups of dip.

1/2 cup raisins
1 tbsp brandy
2 cups cream cheese; softened
1/2 cup whipping cream
1/2 tsp vanilla extract
1/4 cup dark brown sugar
1 tsp cinnamon; ground
1/2 cup mini chocolate chips

Garnish: Cinnamon

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.

In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the soaked raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Store in refrigerator.

Suggested dippers: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes.


BACON BRUNCH BITES

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

INGREDIENTS:

I can of Pillsbury Recipe Creations
1/3 cup of shredded cheese
1/2 cup of bacon, chopped (about 10 slices of thick cut bacon)
1/2 an onion, chopped
1 egg
1/4 cup of whipping cream

DIRECTIONS:
Start frying your bacon and onion in fry pan.  While cooking, unroll dough and cut into squares, 12 of them;)  Place squares into the ungreased muffin cups.  Spoon in your cheese then top with the bacon & onion mixture on top of that.  In a bowl, beat your egg and cream together and pour about 1 tablespoon of the cream mixture into each cup.  Bake at 375' for 12-15 minutes.

Source: mywoodenspoon.com



QUICK CHICKEN PIE

~Shared by Jim D., WA

6 Servings

INGREDIENTS
1 2/3 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix
 
DIRECTIONS
In a bowl, combine vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate.
 
In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown.

Source: Quick Cooking magazine  


GRAHAM CRACKER CRUNCH

~Shared by Treva, NC

 2 packages graham crackers
 2 sticks butter, (1/2 pound) (I use margarine)
 1/2 cup sugar
 1/2 tsp vanilla
 chopped pecans

Preheat oven to 325.є

Break graham crackers into 1/4 pieces and place them on a cookie sheet. Sprinkle chopped pecans over the crackers.

Boil the 2 sticks of butter and sugar for 3 minutes, stirring constantly, then stir in 1/2 tsp vanilla to the mixture.

Spread the mixture over the crackers quickly because it thickens fast.

Bake for about 12 min. start watching it at about 8 min. for a light golden brown.


IRISH LAMB STEW

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cookin' with JP

INGREDIENTS:

3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour

PREPARATION:
Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.

Serves 6.


CHOCOLATE TRUFFLE LOAF

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

1 lb semi sweet choc    
1/2 c corn syrup   
1/2 c butter    
1/2 c heavy cream  
1/4 c icing sugar
1 tsp vanilla

Melt tog choc, corn syrup and butter until they are bubbling slightly. While that is melting in d.b. beat tog the 1/2c heavy cream with the egg yolks. When choc mix is melted and mixed and slightly cooled, slowly add egg yolk mix, beating continuously.  It's important to mix eggs in slowly and beat well as you wouldn't want scrambled eggs. Cook 3 mins. Let cool to room temp, whisking occ. Beat 11/2c heavy cream with icing sugar and vanilla until soft-med peaks form. Fold this into choc mix until no streaks of white appear. Pour into loaf pan, which has been lined with saran. Cover and chill overnight.


ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCOLLI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.

In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.


APPLE SHORTCAKES

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (7 ounce package apple-cinnamon muffin mix
1/2 cup milk
1/4 cup sour cream
1/3 cup chopped pecans
 
APPLE-CINNAMON SAUCE:
 
1 (20 ounce) can apple pie filling
1/2 cup sugar
1/4 cup raisins
1/4 teaspoon ground cinnamon
 
Preheat oven to 425 degrees.  In bowl, combine muffin mix, milk, sour cream and pecans, stirring just until blended.  Pour into greased and floured 9-inch cake pan and bake for 10 to 12 minutes or until toothpick inserted in center comes out clean.  Cool completely and cut into squares.  In saucepan over medium heat, combine pie filling, sugar, raisins, cinnamon and 1/4 cup water.  Stir until well blended and serve over shortcake squares.


FROZEN PEANUT BUTTER CUPS

~Shared by Barb C., Chula Vista, CA

8 oz. cool whip
1/2 cup peanut butter (I used extra crunchy)
2 tablespoons chocolate syrup

Line muffin pans with liners. With spoon, mix cool whip and peanut butter until well combined.

Spoon even portions into muffin liners.

Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen.

Once solid, remove the pan and place into freezer bag or container.

Servings: 12

Source: LilBitsThisnThat@yahoogroups.com


CAULIFLOWER SOUP

~Shared by Mary S., Nashville, TN

2 cups frozen cauliflower
1, 13 3/4 oz., can chicken broth
1 cup milk
1, 10 oz., can cream of potato soup
1 tablespoons cornstarch
2 cups ham, diced (optional)
1/4 cup water
pepper to taste

This soup requires the ham so please don't leave it out. Cook cauliflower in chicken broth, approximately 10 minutes. DO NOT DRAIN. Add milk to potato soup. Slowly blend ј cup cold water, cornstarch and pepper. Stir into soup. Pour soup mixture over cauliflower chicken broth mixture, stirring until thick. Serve.

Makes 4 to 6 servings.


SHRIMP CASSEROLE

~Shared by Rita K., Niceville, FL

I got a new cookbook for my birthday called “An American Celebration”, Recipes and Traditions of Celebration, Florida.   Here's a recipe I think sounded good from this book.  

1 bunch green onions chopped
Ѕ cup chopped green bell pepper
1 cup chopped celery
Ѕ tsp. garlic powder
1 cup (2 sticks) butter
1 lb. shrimp, peeled and deveined
16 oz. egg noodles, cooked
16 oz. mild or hot Mexican style Velveeta Cheese
2 cups half and half

Sautй the green onions, bell pepper and celery with the garlic powder in the butter in a skillet until tender.  Add the shrimp and cook until the shrimp are pink and opaque.  Combine with the noodles in a bowl and mix gently.  Spoon into a greased baking dish.  Melt the cheese in a double boiler or microwave.  Spoon over the shrimp and noodle mixture.  Pour the half and half over the top.  Bake at 350 degrees for 30 minutes.  
 


BOUDIN STUFFED PEPPERS  
(Slap ya Mamma Good)

~Shared by Johnny, LA

4 Large Bell Peppers
4-6 links of Boudin
4-Cheese Blend (shredded)
1 can Rotel (tomato and green chiles)

Wash, top, and clean peppers.  Sprinkle a little cheese in the bottom of each pepper.  Fill each pepper with boudin (removed from the casing) and top with a spoon full of Rotel.  Place a generous portion of cheese on top of each one.  Cover with foil and place in a 350 degree oven for 45-50 minutes.


FIVE-LAYER ITALIAN DIP

~Shared by Linda H., Rosharon, TX

Makes: 2 cups or 16 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup pesto
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese  

Preheat oven to 350°F. Mix cream cheese and Parmesan cheese. Spread onto bottom of 9-inch pie plate or quiche dish.  

Layer remaining ingredients over cream cheese mixture.

Bake 15 min. or until heated through. Serve hot with assorted NABISCO Crackers or sliced Italian bread.  

Special Extra:
Garnish with sliced pitted ripe olives and fresh basil leaves.

Source: KraftFoods.com


CHILI SAUCE FOR DOGS AND BURGERS

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

Easy to make, and a must have stuffed in the bun with dogs or burgers. Any left overs can be frozen. I freeze in half cup freezer-proof containers, just reheat in the microwave to serve with burgers and hot dogs, also wonderful on top of French fries, then topped with shredded cheddar cheese yum!! This chili sauce is even better if made a day or even days ahead of using. Also the recipe may be cut in half for a smaller amount. All ingredients may be adjusted to suit taste. ~by KITTENCAL

2Ѕ hours; 20 min prep

Serves 12

2 lbs lean ground beef
2 tablespoons paprika
2 large onions, coarsely chopped
black pepper
1 tablespoon fresh minced garlic
1/2 teaspoon cayenne pepper (or to taste)
1 (5 ounce) can tomato paste
2 cups hot water
1 1/2 cups chili sauce
1/2 cup unseasoned breadcrumbs
1 1/2 tablespoons chili powder (or to taste, increase amount for a more spicy taste)
2 tablespoons vinegar
salt
4 drops Tabasco sauce (or to taste)

In a saucepan, sautй the onions and garlic until soft.

Add in ground beef, and sautй until browned.

Add in all remaining ingredients (except bread crumbs) and vinegar.

Bring to a boil, stirring occasionally, boil for 5 minutes.

Add in bread crumbs and vinegar; mix to combine.

Simmer for about 2 hours, stirring occasionally.

Source: Recipezaar


SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
ј cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
Ѕ cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
Ѕ cup chopped chives (about 1 bunch)

Instructions
 
1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition Information
Per serving: 244 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 8 g carbohydrate; 26 g protein; 0 g fiber; 679 mg sodium.
Nutrition bonus: Niacin (50% daily value), Selenium (31% dv).


CHICKEN STIR-FRY WITH NOODLES

~Shared by Treva, NC
 
A quick fix for busy weeknights, this fragrant stir-fry of chicken, fresh ginger and bok choy is flavored with sesame oil, sherry, soy sauce and hoisin sauce and served over warm angel hair pasta.

1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1-1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced

In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.

Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.

Toss pasta with chicken mixture until well coated. Season with salt.

Serve warm sprinkled with minced green onions.


STUFFED MEATBALLS WITH VODKA SAUCE

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cookin' with JP

Italian-style meatballs are stuffed with miniature balls of mozzarella cheese and baked before being served with a vodka tomato sauce over pasta of your choice. Grated carrots melt into the tomato sauce and help neutralize the acidity of the tomatoes without adding any carrot flavor. The vodka may be omitted if necessary. The sauce works well on its own for any pasta dish. The meatball mixture may be formed into a meatloaf, with or without the mozzarella cheese stuffing.

INGREDIENTS:

Vodka Sauce:
1 Tablespoon olive oil
1/2 cup minced sweet onion
4 cloves garlic, pressed
2 (14.5-ounce) cans petite-cut tomatoes
1 (6-ounce) can tomato paste
1 large carrot, finely grated
2 Tablespoons finely chopped fresh oregano or 2 teaspoons dried
2 cups water
1/4 cup vodka
Kosher salt and freshly ground pepper to taste

Meatballs:
1-1/2 pounds ground beef (preferably 80/20 ground chuck)
1/2 pound Italian-style pork sausage
2 extra-large eggs, slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic, pressed
1/2 cup minced sweet onion
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
24 (about) small balls fresh mozzarella cheese (about 1-inch in diameter each - see Note)
1 tablespoon finely chopped fresh oregano

Hot cooked pasta such as penne, rigati, ziti, or linguine
Fresh oregano sprigs for garnish (optional)

PREPARATION:

Add pressed garlic and saute for 1 minute. Add chopped tomatoes, tomato paste, grated carrot, oregano, water, and vodka, stirring to combine. Gently simmer until thickened and vegetables begin to disintegrate. Add additional water if tomato sauce becomes too thick. Season with kosher salt and freshly ground pepper to taste. While sauce is cooking, prepare meatballs.

Preheat oven to 400 F. Line a jelly roll pan with non-stick foil.

To make meatballs, lightly mix ground beef, sausage, eggs, bread crumbs, garlic, sweet onion, oregano, salt, and pepper until combined. Do not overmix.

Place about 2 tablespoons of meatball mix in your hand. Press a small mozzarella cheese ball into the center of the meat. Form the meat around the cheese until it is completely enclosed and round into a ball. Repeat until all meat is used.

Bake about 25 minutes or until meatball juices show no pink color. Transfer cooked meatballs to the vodka sauce. Serve over hot cooked pasta and garnish with fresh oregano sprig, if desired.

Note: The small fresh mozzarella cheese balls are carried in the deli section of most large markets and warehouse grocery stores. They come in a tub submerged in water. If you cannot find the small balls, use the larger mozzarella rounds cut into 1-inch squares.

Yield: 8 to 12 servings, depending on portion size



CARROT CAKE TOWERS

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

SERVINGS: 14 to 16 servings
CARB GRAMS PER SERVING: 34

1-1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely* shredded carrot (about 6 medium) (3 large for me)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
Coarsely shredded carrot (optional)

Note: I used the regular sugar and the regular brown sugar.

Preheat oven to 350°F. Grease the bottom of a 15x10x1-inch baking pan; line bottom of pan with waxed paper. Grease and lightly flour the waxed paper and the sides of the pan. Set aside.

In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside.

In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil.
 
Add egg mixture all at once to flour mixture. Stir until combined.
 
Spoon batter into prepared pan, spreading evenly.

Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack. Cool completely.

Transfer cake to a large cutting board. Using a 2-inch round cutter, make cutouts in the cake, leaving as little space as possible between cutouts.
 
You should get 28 to 32 cutouts. (I used a 2.25" cutter as that's all I had and didn't get that many ... obviously) :-P
 
For each serving, place one of the cake cutouts on a serving plate. Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the cake round. Top with a second cake round and about 1 tablespoon additional frosting. If desired, garnish with coarsely shredded carrot.

*Test Kitchen Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.

**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar and Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.

PER SERVING WITH SUBSTITUTE: Same as above, except 231 cal., 25 g carb., 186 mg sodium. Daily values: 3% calcium. Exchanges: 1.5 other carb. Carb choices: 1.5

***Test Kitchen Tip: If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.

Fluffy Cream Cheese Frosting

In a medium bowl, beat 2 ounces softened reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.

Nutrition Facts Per Serving:
Servings: 14 to 16 servings
Calories 254
Total Fat (g) 11
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Cholesterol (mg) 3
Sodium (mg) 188
Carbohydrate (g) 34
Total Sugar (g) 19
Fiber (g) 3
Protein (g) 5
Vitamin A (DV%) 0
Vitamin C (DV%) 3
Calcium (DV%) 4
Iron (DV%) 6
Diabetic Exchanges
Other Carbohydrates (d.e.) 2
Fat (d.e.) 2

Source: Diabetic Living Magazine


WHITE BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 package yeast
2 teaspoons sugar
1/2 cup luke warm water
12 cups flour -- more if needed
4 cups luke warm water
2 eggs (beaten)
1 cup oil
1 tablespoon salt
3/4 cup sugar
 
Combine yeast, 2 tsp sugar and 1/2 cup luke warm water and let stand for 5 or 10 minutes

Beat the eggs into the oil and mix the water yeast mixture, sugar, salt luke warm water together in a large stainless steel bowl. Then stir in white flour until the dough comes together and then start kneading the dough with hands - keep adding small quantities of flour until the dough is no longer sticky. Then knead the dough about 100 times, grease the bowl with oil ;place the dough in the bowl and flip it to coat both sides with the oil. Warm the oven slightly and let the dough rise in the over for 1 to 1 and a half hours. Then punch the dough down and place in small bread pans and let rise for about a half an hour.

I've found that you don't have to be precise on the measurements. You can add less sugar, salt or more. More liquid also if you want. I don't measure the flour because I keep adding it until it reaches the texture that I want. In my convection oven I bake the loafs at 325F for 25-30 minutes. Using a conventional oven at 350F for 30- 35 minutes.


SOUTH AMERICAN CHICKEN
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
4 to 6 chicken thighs, skin removed
1/3 cup low sodium soy sauce
2 tablespoons lime juice
5 garlic cloves, crushed
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon leaf oregano
1 tablespoon vegetable oil
 
In small bowl, combine all ingredients, except chicken. Place chicken in plastic freezer bag and pour mixture over chicken. Marinade in refrigerator over night. Grill over medium coals until done.