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A Happy New Year Prayer

~Shared by Jim D., WA

May you get a clean bill of health from your dentist, your cardiologist, your gastro-enterologist, your urologist, your proctologist, your podiatrist, your psychiatrist, your plumber and the I.R.S.

May your hair, your teeth, your face-lift, your abs and your stocks not fall; and may your blood pressure, your triglycerides, your cholesterol, your white blood count and your mortgage interest not rise.

May New Year's Eve find you seated around the table, together with your beloved family and cherished friends. May you find the food better, the environment quieter, the cost much cheaper, and the pleasure much more fulfilling than anything else you might ordinarily do that night.

May what you see in the mirror delight you, and what others see in you delight them. May someone love you enough to forgive your faults, be blind to your blemishes, and tell the world about your virtues.

May the telemarketers wait to make their sales calls until you finish dinner, may the commercials on TV not be louder than the program you have been watching, and may your check book and your budget balance - and include generous amounts for charity.

May you remember to say "I love you" at least once a day to your spouse, your child, your parent, your siblings; but not to your secretary, your nurse, your masseuse, your hairdresser or your tennis instructor.

And may we live in a world at peace and with the awareness of God's love in every sunset, every flower's unfolding petals, every baby's smile, every lover's kiss, and every wonderful, astonishing, miraculous beat of our heart.

~Excerpts from a Prayer by Rabbi Jacob Pressman~

Happy New Year Recipe

~Shared by Leasa, IA
 
1 C gratefulness
6 C gladness
12 C charity
1 pinch of hope
1 dash of memory
7 C reverence
1000 buckets of love
Generous handful of friendship
 
Fill to overflowing.  Warm gently in the heart.  Mix altogether and have a HAPPY NEW YEAR!

Emergency Food Substitutions

Ingredients which can be used to substitute for a missing one!

Food
Substitute

Allspice (1 tsp)
1 tsp. cinnamon plus 1/8 tsp. ground cloves.

Apple Pie Spice
4 parts cinnamon, 1 part nutmeg and 1 part ginger.

Baking Powder (1 tsp)
1 tsp baking soda plus 1/2 tsp cream of tartar.

Balsamic Vinegar (1 tbsp)
1 Tbsp cider vinegar.

Bouquet Garni
Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.

Bread Crumbs (1/4 cup)
1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking oats.

Butter (1 lb)
7/8 Cup solid shortening plus 1/2 tsp. salt

Buttermilk/Sour Milk (1 cup)
1 Tbsp lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or use 1 cup plain yogurt.

Capers (1 tbsp)
1 Tbsp chopped green olives.

Chili Seasoning  
2 parts chili powder &
1 part paprika.

Chocolate
-Semisweet (1 square)
1 oz unsweetened baking chocolate plus 1 Tbsp sugar.
-Unsweetened (1 square)
3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine.

Cornstarch (1 tbsp)
2 Tbsp flour or 4 tsp quick-cooking tapioca.

Corn Syrup  
- Light (1 cup)
1 cup sugar plus 1/4 cup water.
-  Dark (1 cup)
1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup.

Cream, heavy (1 cup)
2/3 cup milk and 1/3 cup butter.

Curry Powder
Combine equal parts coriander, cumin, pepper, turmeric, and ginger; 4 parts coriander, 2 parts tumeric, 2 parts cumin & 1 part ginger.

Eggs (1 large)
2 egg whites; 1/4 cup store-bought egg whites; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars);
1 tsp. cornstarch;. or 4 extra tbs. of whatever liquid was used in the recipe.

Flour
- All-purpose (1 cup)
1 cup plus 2 Tbsp cake flour.
- Cake (1 cup)
1 cup minus 2 Tbsp all-purpose flour.
- Self-rising (1 cup)
1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt.

Garlic, finely chopped (1 medium clove)
1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.

Gingerroot, grated or finely chopped (1 tsp)
3/4 tsp ground ginger.

Herbs, chopped, fresh (1 tbsp)
3/4 to 1 tsp dried herbs.

Herbes de Provence  
4 parts thyme, 4 parts savory,
2 parts lavender & 1 part rosemary.

Honey (1 cup)
1 1/4 cups sugar plus 1/4 cup water or liquid used in recipe.

Ketchup
1 cup of tomato sauce, 1 1/4 cups brown sugar, 2 tbs. vinegar, 1/4 tsp. cinnamon, pinch of ground cloves and allspice.

Leeks, sliced (1/2 cup)
1/2 cup sliced shallots or green onions.

Lemon, medium 1
1 tsp. grated rind plus 2 tbs. lemon juice.

Lemon Juice, fresh (1 tbsp)
1 Tbsp bottled lemon juice or white vinegar.

Lemon Peel, grated (1 tsp)
1 tsp dried lemon peel.

Milk (1 cup)
1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package with 2 1/2 tsp melted butter added.

Molasses (1 cup)
1/2 cup honey (flavor will be milder).

Mushrooms, fresh (1 cup cooked)
1 can (4 oz) mushroom stems and pieces, drained.

Mushrooms (1/2 pound)
4 oz. canned mushroom caps or 1 1/2 oz dried mushrooms.

Mustard (1 Tbsp)
1 tsp ground mustard (dry).

Onion, small 1
1 tbs. instant minced or 1 tsp. onion powder.

Orange Peel, grated (1 tsp)
1 tsp dried orange peel.

Oregano (1 tsp)
1 tsp. marjoram.

Poultry Seasoning
Equal parts sage, thyme, oregano and marjoram.

Pumpkin Pie Spice
4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.

Red Pepper Sauce  (3 or 4 drops) be careful, HOT!
1/8 tsp ground red pepper (cayenne).

Seasoning Salt
1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Sesame Seeds (1 tbsp)
1 Tbsp finely chopped blanched almonds.

Shortening, melted (1 cup)
1 cup salad oil (cannot be substituted for 1 cup solid shortening)

Sour Cream (1 cup)
1 cup plain yogurt.

Sugar, brown, packed (1 cup)
1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup.

Sugar, granulated (1 cup)
 
1 cup light brown sugar (packed) or 2 cups powdered sugar.

Sugar, superfine
Blend regular granulated sugar in the blender.

Tomato Paste (1/2 cup)
1 cup tomato sauce cooked uncovered till reduced to l/2 cup.

Tomato Sauce (2 cups)
3/4 cup tomato paste plus 1 cup water.

Tomatoes, canned (1 cup)
About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min.

Vanilla Extract
Grated lemon rind, orange rind, cinnamon or nutmeg combined with a small amount of the liquid called for in the recipe to make up the amount of vanilla extract specified in the recipe.

Whipping Cream (1 cup)
1 cup frozen (thawed) whipped topping or 1 cup prepared whipped topping mix.

Wine, Red (1 cup)
1 cup apple cider or beef broth.

Wine, White (1 cup)
1 cup apple juice, apple cider or chicken broth.

Yeast, regular or quick active dry (1 pkg or 1/4 oz)
2 1/4 tsp regular or quick active dry or 1 package (6 oz) compressed cake yeast.

Source: http://www.garvick.com/recipes/sub.htm

~Shared by Mary H., Montreal, Canada
 
Did you hear about the man who thought he would try being a salesman?

About a week later he ran into a friend, and the friend asked him if he had sold anything.

The man replied, "Well, no, but I got three orders last week -- get out, stay out, and don't come back."


Observations on Growing Older

~Shared by Pat, Merritt Island, FL

-It's harder to tell navy from black.
-Everything old is new again, but if you wore it before, you're too old to wear it the 2nd time around.
-Your kids are becoming you -- and you don't like them, but your grandchildren are perfect!
-Yellow becomes the big color -- walls, hair, teeth.
-Going out is good; coming home is better!
-When people say you look "Great", they add, "for your age"!
-When you needed the discount you paid full price. Now you get discounts on everything -- movies, hotels, flights.
-You forget names, but it's OK because other people forgot they even knew you.
-The last 2 outfits you wore had spots on them.
-You ask your husband or friend how your outfit looks, and they tell you the truth.
-The five pounds you wanted to lose is now 15, and you have a better chance of losing your keys than the 15 pounds.
-You realize you're never going to be really good at anything -- especially golf.
-Your husband is counting on you to remember things you don't remember.
-The things you cared to do, you don't care to do, but you care that you don't care to do them anymore.
-Your husband sleeps better on a lounge chair with the TV blaring then he does in bed. It's called his "pre-sleep".
-Remember when your mother said "Wear clean underwear in case you GET in an accident"? Now you bring clean underwear in case you HAVE an accident.
-You used to say, "I hope my kids GET married; now it's, "I hope they STAY married!"
-The best place to have a conversation with your husband is in the bathroom -- you have his full attention.
-Who wants to wear 3" heels anyway?
-You miss the days when everything worked with just an "ON" and "OFF" switch.
-When GOOGLE, ipod, email, modem were unheard of and a mouse was something that made you climb on a table.
-You use more 4 letter words -- "what?"..."when?"
-Now that you can afford expensive jewelry, it's not safe to wear it anywhere.
-Your husband has a night out with the guys but he's home by 9:00 P.M.; next week it will be 8:30 P.M.
-You read 100 pages into a book before you realize you've read it.
-Notice everything they sell in stores is "sleeveless"?
-Many of the people in People Magazine you've never heard of.
-Your concealer doesn't conceal.
-Your lipstick bleeds.
-Your mascara clumps, and your eyebrows are disappearing.
-You don't have hair under your arms and very little on your legs, but your chin needs to be plucked daily.
-What used to be freckles are now liver spots.
-Everybody whispers.
-Now that your husband has retired, you'd give anything if he'd find a job.
-You have 3 sizes of clothes in your closet, 2 of which you will never wear again.
-But old is good in some things -- old songs, old movies, and best of all -- old friends!


The Economy is so bad.....

~Shared by Ann, Mims, FL
 
1.  I got a pre-declined credit card in the mail.
2.  CEO's are now playing miniature golf.
3.  Hot wheels and Matchbox cars are now trading higher than GM cars.
4.  McDonalds is selling the 1/4-ouncer.
5.  People in Beverly Hills fired their nannies and learned their children's names.
6.  The most highly-paid job is now jury duty.
7.  People in Africa are donating money to Americans.
8.  Motel Six won't leave the light on.
9.  The Mafia is laying off judges.
10.  When the bank returns your check marked "insufficient funds", you have to call and ask if they meant you or them.

CORN PUDDING

~Shared by Ann S., Mims, FL

Serves: 4 servings

Ingredients

BEAT:
4 ounces softened cream cheese
1 15-ounce can creamed corn
3/4 cup thawed frozen corn
1/2 cup cornmeal
1/2 chopped onion
 
STIR IN:
2/3 cup milk
3 tablespoons melted butter
1 beaten egg
1 tablespoon sugar
1/2 cup shredded cheddar
salt and pepper

Directions

Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.

Source: Food Network Magazine



EUROPEAN MOCHA FUDGE CAKE

~Shared by Treva, NC

Prep Time: 30 min
Cook Time: 25 min

1 &1/4 cups (2-1/2 sticks) butter or margarine
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
CREAMY COFFEE FILLING (recipe follows)
Chocolate curls (optional)

1. Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.

2. Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving.

10 to 12 servings.

CREAMY COFFEE FILLING:
1 & 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee

Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. About 3 cups filling.

MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.

Source: Hershey's



THE NEELEY'S BUTTER COOKIES

~Shared by Jim D., WA
 
Cook Time:12 min
Level: Easy
Yield: 24 servings
 
Ingredients

3 3/4 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
1 3/4 cups (or 3 1/2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
Coarse Pink Decorating Sugar, optional

Directions

Sift together the flour and salt into a large bowl.

Put the butter into the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, about 2 minutes. Add the sugar and vanilla, and mix until combined. Reduce the speed to low, and slowly add the flour and salt mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and is smooth. Turn the dough out onto a sheet of plastic wrap.

Cut the dough into quarters, and wrap each piece in plastic wrap, then chill in the refrigerator for 2 hours.

When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 (9 by 13-inch) sheet trays with parchment paper.

Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out 1 of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface, to a 1/4 to 1/8-inch thickness. Cut the cookies into the desired shapes, then use a metal spatula to transfer the cookies to 1 of the prepared baking sheets, spacing about 1 1/2 inches apart. Sprinkle the cookies with decorating sugar, if desired.

Repeat with remaining dough, and bake the cookies until they are light brown around the edges and on the bottom, about 8 to 12 minutes. Cool briefly on the pan, then use a metal spatula to transfer the cookies to a wire rack to cool completely.

Cook's Notes: You can cut these cookies into any shapes you choose, but in our house we choose to cut them into the shape of a pig (pig cutters can be found online or in specialty baking stores).


CREAM OF ROASTED POBLANO, ROASTED GARLIC SOUP

~Shared by Linda H., Rosharon, TX

I combined 4 different recipes to come up with this soup.  I served it with tortilla chips and queso cheese.  It kept the gang satisfied while I dished up the rest of the meal!  I will definitely do this next year.

Serves 16

4 Tbsp corm meal
4 Tbsp flour
1 tsp. chili powder
2 tsp. cumin seed
1 tsp. kosher salt
1 tsp. pepper
4 Tbsp olive oil
1 cup finely diced onion
1 cup finely diced poblano pepper, plus more if desired for garnish (5-6 peppers)
1 tsp. roasted minced garlic
4 Tbsp. butter
6 cups water to cook chicken
1 carrot
A stalk celery
1 chicken breast, cooked and shredded  (about 1/2 cup)
1 cup frozen corn
1 cup half-and-half or heavy cream
1 cup shredded queso or Monterrey Jack cheese

Boil chicken in about 6 cups of water with one carrot and one stalk of celery.

Place corn meal in food processor add flour,chili powder, cumin seed, salt, and pepper; blend.

Place peppers and garlic on pan and roast until pepper skin is black in 400 degree oven (about 10-15 minutes).  Remove and place peppers in plastic bag.  When steamed remove skins and chop fine.

Place oil in stockpot over medium high heat; add onion, poblano pepper, and garlic and sautй until the onion is transparent.

Add butter and let it melt.

Add corn meal mixture to the pan and mix to form a roux.

Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.

While stirring, slowly add broth from cooking the chicken, scraping down sides and bottom often.  Add chicken and veggies from broth.  Add corn.  Blend soup with stick blender in pot.  Can be made ahead to this point and reheated to boiling and then simmer right before serving. Add half and half, bring to a slow simmer and cook about 8 minutes.Do not let soup come to a hard boil.

Top each serving with shredded cheese, diced poblano pepper and tortillas strips. Served for Xmas 2009.


HEAVENLY ANGEL FOOD CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 oz) pkg. angel food cake mix
24 large marshmallows
6 milk chocolate candy bars with almonds chopped
2/3 C. milk
1 (12 oz) carton frozen whipped topping thawed, divided

Prepare and bake cake according to package directions; using and ungreased 10" tube pan.  Cool.

For filling, in a small saucepan, combine the marshmallows, candy bars and milk.  Cook and stir over low heat until marshmallows are melted.  Transfer to a small bowl; cool to room temperature.  Fold in 3/4 C. whipped topping.

Cut cake horizontally into 3 layers.  Place bottom layer on a serving plate; spread with a third of the filling.  Repeat layers twice.  Refrigerate for at least 1 hour.

Frost top and sides of cake with remaining whipped topping.


KOOL AID CANDIED APPLES

~Shared by Johnny, LA

1 1/2 C. granulated sugar
2 tsp. vinegar
2/3 C. water
1 pkg. unsweetened cherry Kool-Aid
10 apples
10 wooden craft sticks

Mix sugar, vinegar and water. Boil until mixture reaches 300F on a candy thermometer; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly.


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

6 thick pork chops
2 medium acorn squash
3/4 tsp salt
2 tbs margarine; melted
3/4 cup brown sugar
3/4 tsp Kitchen Bouquet or brown sauce
1 tbs orange juice
1/2 tsp orange peel; grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crock pot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, Kitchen Bouquet or brown sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.

Yield: 6 servings


BEST ROAST BEEF

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

This came from the April 1998 Chatelaine magazine. Since then, its the ONLY recipe I have used for a good cut of beef. The cooking time indicated here is for a 3 lb roast.

1ј hours, 5 min prep

SERVES 6 -10

3-5 lbs standing ribs or rolled roast
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
2-3 teaspoons horseradish
1 clove garlic, minced

Take roast out of refrigerator- allow time for it to reach room temperature. Preheat oven to 325F. If roast is very moist, pat dry with paper towels& place in a roasting pan. In a small bowl, combine butter, mustard, horseradish& garlic. Using your fingers or a small palette knife, cover outside of roast with the mixture. Roast, uncovered, in the centre of oven. Allow about 20 minutes per pound for medium rare to medium. If you did not bring roast to room temperature, increase the time to 25 minutes per pound. Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.

Source: Recipezaar


CRESCENT CARAMEL SWIRLS

~Shared by Barb C., Chula Vista, CA

Makes 12 servings.

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 Tablespoon water
2 (8-ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls.

Heat oven to 350 degrees. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 tablespoons of melted butter. Sprinkle pan with 3 tablespoons of the nuts. In a saucepan add remaining nuts, brown sugar and water to remaining melted butter . Bring to a boil, stirring occasionally. Boil 1 minute, stirring consistently.

Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.

Bake at 350 degrees for 23-33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
 
Source: Michelle Le


SPICY BLACK-EYED PEAS

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste (Optional)

TO PREPARE:

Cook bacon until it has rendered the fat.  Transfer bacon to a 6 to 8 quart soup pot.  Saute the onion, green pepper and celery in the bacon fat.  Pour peas into the soup pot.  Add the sauteed vegetables, chopped tomatoes, Ro-Tel tomatoes, salt and pepper.  Cook over medium to medium low heat for 30 minutes.  Correct the seasonings.  Serve hot.

SERVINGS:  8

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock


PAT'S PICADILLO AND PICADILLO CRESCENTS

~Shared by Pat, Merritt Island, FL

PAT’S PICADILLO

(Makes 4-5 servings)
from Carol VanVonno

INGREDIENTS:
1 med. onion, chopped
1/2 green pepper, chopped
2+ garlic cloves, minced
1 rib celery, chopped
several sprigs parsley, chopped
olives, chopped (about 1/2 C)
1/2 -3/4 C almonds (I prefer slivered)
raisins (about 1/2 C)
1/2 lb ground chuck
1/2 can beer or your call
3/4 C rice
1/2 tsp cinnamon
1/2 tsp coriander
1/4 - 1/2 tsp cumin

DIRECTIONS:
Brown meat, pour off fat.  Sautй onion, garlic, green pepper, celery. Mix with meat.  Add beer, olives, nuts, rice and raisins.  Add spices. Add rice, cover and bring to a boil, reduce heat to low until moisture is absorbed and rice is tender.  Add Parsley.

NOTE:  This can be plated as an entree or served on tacos as well as on each crescent.

PICADILLO CRESCENTS

(Makes about 4-6 servings)

Picadillo from above recipe
1 pkg. refrigerated pie crusts (2 crusts)

DIRECTIONS:
Preheat oven to 425F

Cut each pie crust into eight wedges; spoon 1 Tbs meat mixture onto wide end of each wedge.  Roll up from wide end to point.  Place point down on ungreased baking sheet; curve into crescent shape.  Bake 12 - 15 minutes or until golden.


CHEESE BUNS

~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.

3 cups shredded sharp cheddar cheese
6 hard-cooked eggs. chopped
2/3 cup mayonnaise
1 jar (2 oz.) chopped pimiento
1/3 cup chopped pitted ripe olives
15 cocktail buns, split
 
Preheat oven to 400 degrees.  In a large bowl combine cheese, chopped eggs, mayonnaise, undrained pimiento and olives.  On a large baking sheet, arrange roll bottoms.  Top each with about 1/4 cup of the cheese mixture.  Replace roll tops.  Bake about 10 minutes or until cheese melts.

Makes 15 rolls.



HOT BUTTERED SPICED CIDER

~Shared by Ann S., Mims, FL

Prep Time: 15 min
Cook Time: 20 min
Level: Easy
Serves: 6 servings

Ingredients

1/2 gallon (8 cups) apple cider
1/2 cup fresh lemon juice, plus 1 strip zest
1/2 cup fresh orange juice, plus 1 strip zest
3 cinnamon sticks
4 whole cloves
1 tablespoon unsalted butter, softened
Bourbon, rye or whiskey (optional)
Cinnamon candy sticks, for garnish (optional)

Directions

Combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. Simmer over medium heat, about 20 minutes; do not boil.

Ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon butter to each mug. Spike the adults' drinks with a shot of bourbon and garnish with cinnamon candy sticks, if desired.

Source: Paula Deen for Food Network Magazine


ROASTED VEGGIE PASTA

~Shared by Treva, NC

1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade

1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

3. 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. Toss with Parmesan cheese, tapenade and roasted vegetables.


MOROCCAN LAMB STEW

~Shared by Jim D., WA

Serves 4 to 6

2 pounds boned and trimmed lamb shoulder, cut into 2-inch pieces
Salt
2 teaspoons ground cumin
Freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1/4 cup olive oil
1 large onion, chopped
1 large organic carrot, peeled and diced
1 organic celery stalk, diced
2 large garlic cloves, sliced
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 cups organic chicken broth or beef broth
6 ounces peeled, seeded, and chopped tomatoes
1/4 pound pitted prunes
1/4 pound dried apricots
1/2 cup blanched almonds, lightly toasted
Steamed rice or couscous, for serving

Put the lamb in a large mixing bowl. Sprinkle with 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon pepper, and the thyme. Toss the lamb and knead in the spices. If time allows, transfer the meat to a resealable plastic food storage bag and refrigerate for several hours or overnight.

In a large, heavy skillet, heat 2 tablespoons of the oil over high heat. Working in batches to avoid crowding, brown the lamb on all sides, 5 to 7 minutes per batch. As the lamb is browned, transfer it to a pressure cooker.

Pour off all fat from the skillet and add the remaining oil. Reduce the heat to medium, add the onion, carrot, celery, and 1/2 teaspoon salt, and saute until the onion is tender and has colored slightly, about 5 minutes, stirring frequently with a wooden spoon and scraping the skillet to deglaze the pan deposits. Add the garlic, remaining cumin, and the rosemary, and stir for 1 minute; then, add the tomato and continue to cook until the tomato has given up a lot of its juices of begins to stick to the skillet, about 5 minutes.

Stir in the wine, raise the heat, and bring to a boil, scraping the bottom and sides of the skillet to deglaze the pan deposits. Pour and scrape the contents of the skillet into the pressure cooker. Add the broth, 1 teaspoon salt, and 1/2 teaspoon pepper.

Secure the pressure cooker lid, set the cooker to "Meat" or an equivalent setting (see the manufacturer's instruction book), and bring the pressure to high. When high pressure has been reached, set a timer for 22 minutes.

When the cooking time is up, turn off the heat and let the pressure return to normal on its own, without using the quick-release valve. When the pressure has returned to normal, use the quick-release valve to make sure all the pressure has been released; then, carefully remove the lid. The lamb should be fork tender. If it is not, bring back to pressure for 5 minutes, turn off the pressure cooker, let the pressure return to normal, and proceed with the recipe.

Transfer the meat to the skillet or a casserole. Using a hand blender, puree the sauce. Scrape into the skillet or casserole holding the meat. Add the prunes and apricots and bring to a simmer. Cover and simmer gently until the dried fruit is soft, about 15 minutes. Taste the sauce and adjust the seasonings. Sprinkle with almonds and serve with rice or couscous.

Source: Wolfgang Puck


CREAMY TUNA WITH TARRAGON CASSEROLE

~Shared by Linda H., Rosharon, TX

1 bag egg noodles (about 12 ounces)
2 tablespoons butter
2 tablespoons flour
1 1/2 cup seafood or chicken stock
1/2 cup half and half
2 teaspoons Dijon mustard
2 sprigs tarragon, leaves removed from the stem, then roughly chopped
1 can Italian tuna (about 6 ounces), packed in EVOO, drained
salt
freshly ground black pepper

Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook according to the package instructions.

While you are waiting for the water to come to a boil, place a large skillet over medium heat and melt the butter. Once the butter has melted, sprinkle the flour in the pan and stir while letting the butter flour mixture cook for about 1 minute.

Whisk in the seafood or chicken stock and let the liquid cook until it has slightly thickened, about 5 minutes. Add the half and half and the mustard and bring the mixture back up to a bubble.

Turn to low and keep warm until the noodles are cooked. Once they are cooked, add the chopped tarragon, tuna, the cooked noodles and season with salt and pepper. Combine everything allowing the ingredients to heat through.


CHICKEN WITH GARLIC, BASIL, AND PARSLEY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.


MEXICAN STUFFED SANDWICHES

~Shared by Johnny, LA

1 1/2 pounds lean ground beef
1 small onion, chopped
6 ounces shredded Monterey Jack cheese
1 can (8 ounces) tomato sauce
2 tablespoons chopped black olives
1/4 cup salsa
12 hard rolls

Brown ground beef with onion; drain well. Stir in cheese, tomato sauce, olives, and salsa. Pinch bread out of center of rolls; fill rolls with beef mixture. Wrap each roll in foil. Bake at 350° for 25 to 30 minutes.

Makes 12 sandwiches.


OLD FASHION BUTTERMILK PIE

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

This is so easy to make and is wonderful.

6-8 servings 1 pie
2 hours 20 minutes, 20 min's prep

3 tablespoons unsalted butter
1 1/4 cups sugar
3 eggs
1 tablespoon flour
1/2 cup buttermilk
1 teaspoon vanilla
1 9" unbaked pie shell

Preheat oven to 300 degrees In a mixing bowl, cream butter and sugar.

Stir in eggs, flour, buttermilk, and vanilla.

Pour into pie shell.

Bake until knife tip comes out clean, about 1 hour and 45 minutes.

Cool slightly before serving.


CHICKEN PINEAPPLE STIR-FRY

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

A colorful, delicious stir-fry that will have you out of the kitchen in a hurry.
 
22 min, 10 min prep
Serves 6

1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breast, cut into 2 inch strips
2 tablespoons vegetable oil
1 (16 ounce) package frozen stir fry vegetables
1 (8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
hot cooked rice

Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl. In large skillet, stir-fry chicken in hot oil 5 minutes. Add vegetables, stir-fry 4 more minutes. Stir in pineapple and sauce, heat through. Serve over rice.

Source: Recipezaar


ALMOND JOY CANDY BARS

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

5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.


CANDY-CANE COOKIES

~Shared by Mary H., Montreal, Canada

1/2 cup butter, softened
1/2 cup shortening
1 cup icing sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

Preheat oven to 350 degrees F.  Mix thoroughly butter, shortening, icing sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in half; blend food coloring into one half.

Shape one teaspoon dough from each half into a 4-inch rope.  For smooth, even ropes, roll them back and forth on lightly floured board.  Place ropes side by side, press together lightly, twist, then gently roll them again on the floured board.  Complete cookies one at a time.  Place on ungreased baking sheet; curve top of cookie down to form handle of cane.

Bake for about 8 minutes, or until set and very light brown.  Rotate cookie sheet halfway through baking time. 

Makes about four dozen small cookies.


OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD

~Shared by Treva, NC

"A dark, honey wheat bread served warm with whipped butter."

1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving

1. Place all of the ingredients except the cornmeal and whipped butter in a bread machine and follow the manufacturer's directions. The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour. When dough is done let it rise for 1 hour.

2. Remove from machine, punch down and divide into 8 portions. Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.

3. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets. Cover with plastic wrap and let rise for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Bake for 20-25 minutes. The internal temperature of a loaf of yeast bread when baked to perfection is 210 degrees F.  Serve warm with whipped butter.

Makes 8 loaves

Source: America's Most Wanted Recipes, Delicious Recipes from Your Family's Favorite Restaurants by Ron Douglas


CLINT EASTWOOD'S SPAGHETTI WESTERN

~Shared by Jim D., WA

Serves/Makes: 4
Difficulty Level: 4
Ready In: 30-60 minutes

Ingredients:
1 lemon, juice of, divided
12 tablespoons olive oil, divided
12 baby artichokes
1 package (8 ounce size) spaghetti
2 cloves garlic, diced
1/4 cup finely chopped celery
1/4 cup chopped shallots, divided
1/2 cup tomato puree
1/2 cup fish stock
salt and fresh ground pepper to taste
1/4 teaspoon thyme
1 bay leaf
2 tablespoons chopped parsley
2 pinches saffron
2 tablespoons tomato paste
1/2 teaspoon anchovy paste
4 clams, chopped
4 Monterey Bay prawns or jumbo shrimp
12 large mussels
1/2 cup brandy
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 1/2 tablespoon Pernod
1/2 cup heavy cream
8 large sea scallops, quartered

Directions:
Stir the juice from half of the lemon and 2 tablespoons of the olive oil into a large pot of salted boiling water. Add the artichokes and boil for 5 minutes or until almost tender. Remove the artichokes and cool under cold running water.

Peel the outer leaves from 3/4 of the artichokes down to the most tender part (leave 1/4 of the artichokes with leaves intact). Cut off the stems. Cut the peeled artichokes into bite-sized pieces (about 1 1/2 inches long). Set aside.

Add additional salted water to the left over artichoke water. Bring to a boil and cook the pasta. Drain and return to the pot.

In a large pan, heat seven tablespoons of the olive oil and saute the garlic, celery, and 2 tablespoons of the shallots until golden. Add the tomato puree, fish stock, salt, pepper, thyme, bay leaf, parsley, saffron, tomato paste, anchovy paste, and clams. Bring to a low simmer and cover.

In a large saute pan, heat 3 tablespoons of the olive oil and saute 2 tablespoons of the chopped shallots. Season with black pepper. Add the prawns and mussels, cover with brandy, and ignite. Remove from heat; when the flame subsides, set aside.

Add the red and yellow peppers, artichokes, mussels, and brandy to the sauce and simmer for 5 minutes. Add the pernod and cream to the sauce and cook for 1 minute, stirring constantly. Remove from heat. Use a slotted spoon to remove the bay leaf and the peppers from the sauce; add the peppers to the spaghetti. Rinse the spaghetti mixture in hot water and drain (to remove traces of the sauce).

Cover the bottom of individual, ovenproof flat bowls with a few tablespoons of sauce. Arrange 1/4 of the spaghetti in each bowl, leaving a hollow in the center. Place 2 quartered raw scallops in the center. Arrange 3 mussels on the edge of the plate; and, on the opposite side, place 3 artichokes. On each plate place 1 reserved uncut artichoke over the scallops. Spoon the remaining sauce over the scallops and mussels. Place 1 prawn in the center. If preparing in advance, cover with foil and set aside.

To serve, heat in a 325 degree oven for 20 minutes.

Source: CDKitchen


SAUERBRATEN

~Shared by Linda H., Rosharon, TX

1 cup each cider vinegar and water
1 tbs salt
6 each whole cloves and peppercorns
2 bay leaves
4 pounds beef rump roast
1 large onion, halved and thinly sliced
1 cup crushed 20 gingersnap cookies

In a slowcooker liner or large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion, cover or seal. Marinate in refrigerator 1 to 2 days, turning occasionally. Remove and discard 1 cup of marinade. Put liner with beef and remaining marinade in a slowcooker or transfer beef and marinade from bowl to cooker.

Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to cutting board, cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves. Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 min. or until thickened. Slice meat across the grain. SERVE WITH THE GRAVY.

This recipe makes 8 servings of Sauerbraten.


PASTA WITH CHICKEN AND BROCCOLI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 oz. Havarti shredded
4 T. butter
1 lb. chicken breasts sliced
2 C. broccoli florets
3 T. red chili pepper coarsely chopped
3 small garlic cloves chopped
3/4 t. salt
1 (16 oz) box spaghetti

Slowly melt 2 T. of the butter in medium size skillet or frying pan.  Add chicken and brown, approximately 3 minutes.  Remove from pan.  Melt the rest of the butter and add broccoli, chili pepper and garlic; saute' approximately 1 minute.  Return the meat to the pan and season with salt.  Fry for another minute.  Cook pasta according to package directions and drain.  Serve chicken and broccoli mixture on pasta and top with shredded cheese.


PINEAPPLE UPSIDE DOWN CAKE

~Shared by Johnny, LA
 
1 (20 oz) can pineapple slices
1 cup packed brown sugar
12 maraschino cherries, drained and halved
1 pkg (2-layer-size) yellow cake mix
1 t. ground cinnamon
 
Lightly grease the sides of you dutch oven Drain pineapple, reserving liquid. Stir together pineapple liquid and brown sugar in dutch oven. Arrange 6 or 7 pineapple rings atop the liquid, cutting 3 rings in half. Arrange halves around around edge of oven, cut side up.

Prepare the cake mix according to pkg directions, adding cinnamon to the dry mix. Spoon batter over the fruit and syrup

Place 15 hot coals around bottom, cover and place 20 hot coals on lid. Cook for 50 minutes or until it tests done.


APPLESAUCE CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 chicken, cut in parts (or pieces of your choice)
1/4 cup mustard
1/3 cup light brown sugar
1/2 teaspoon garlic
1/8 teaspoon pepper
1 (15 oz.) can applesauce
 
Combine mustard and brown sugar.  Roll each chicken piece in mixture and place in a large baking dish.  Sprinkle garlic salt and pepper on top.  Pour applesauce on top and bake for 1 hour at 350є.


BEEF TENDERLOIN STEAKS WITH SMOKY BACON BOURBON SAUCE

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

1 1/2 cups dry red wine
3 cloves garlic, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low salt chicken broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4 inch pieces
1 tablespoon all purpose flour
1 tablespoon butter
4 1 inch thick beef tenderloin steaks
1 tablespoon bourbon
salt and pepper to taste

Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. Can be made 1 day ahead. Cover; chill. Cook bacon in heavy large skillet over medium high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes. Meanwhile, melt butter in another heavy large skillet over medium high heat. Sprinkle steaks with pepper. Add salt to taste after cooking. Add to skillet and cook to desired doneness. After grilling 4 to 5 minutes on each side. Transfer steaks to plates. Mix bacon and bourbon into sauce. Spoon over steaks. Transfer steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing. Meanwhile, heat reserved marinade and 2 tablespoons water to boiling over high heat; boil 2 minutes. To serve, thinly slice steak and serve with cooked marinade.

Serves 4.

Source: Nikibone.com

GROUPER WITH SWEET PEPPERS

~Shared by Treva, NC

"This low-fat dish is the greatest," confirms Patricia Sweat of Saulsbury, Tennessee. "It's so colorful—it looks as wonderful as it tastes. Your family will beg you to make it!"

SERVINGS 6
CATEGORY Lower Fat
PREP 15 min.
COOK 25 min.
TOTAL 40 min.

INGREDIENTS
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 pounds grouper or red snapper fillets
1 medium onion, cut into 6 wedges and separated
3 teaspoons olive oil, divided
1 medium green pepper, sliced into thin rings
1 medium sweet red pepper, sliced into thin rings
1 medium sweet yellow pepper, sliced into thin rings
1 can (14-1/2 ounces) diced tomatoes, drained

DIRECTIONS
In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade. Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers; cook and stir for about 5 minutes longer. Stir in tomatoes; cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat; keep warm. Drain and discard marinade from fish. In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.

Yield: 6 servings.
Nutrition Facts One serving: 5 ounces cooked fish with 3/4 cup vegetables Calories: 202 Fat: 4 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 457 mg Carbohydrate: 10 g Fiber: 2 g Protein: 31 g
Diabetic Exch: 4 very lean meat, 2 vegetable, 1/2 fat.

Source: Light and Tasty


QUICK CHILI

~Shared by Maggie, TX

Yield: 6 servings

INGREDIENTS
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 small red pepper, chopped
- 4 cloves garlic, minced
- 1 pound lean pork tenderloin, trimmed and ground (your butcher will do this for you)
- 3 tablespoons ground chili powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 cups canned tomatoes, coarsely chopped, undrained
- 2 cups low-sodium beef broth
- 1 tablespoon red wine
- 1 tablespoon Worestershire sauce
- Fresh ground pepper to taste

DIRECTIONS In a stockpot over medium-high heat, heat the oil. Add the onion and pepper and saute for 5 minutes. Add the garlic and saute for 2 minutes. Add the pork and saute for 5 minutes. Add the remaining ingredients and simmer over medium-low heat for 20 minutes.

Nutritional Information Per Serving (1 cup): Calories: 160, Fat: 6 g, Cholesterol: 44 mg, Sodium: 262 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 18 g
Diabetic Exchanges: 2 Lean Meat, 1/2 Starch

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

BEEF RAGOUT

~Shared by Mary S., Nashville, TN

Yield: About 6 cups (8 servings)

INGREDIENTS

-  1 tablespoon margarine
-  2 pounds round steak or other lean beef, cut in 3/4-inch cubes
-  2 cups chopped onion
-  5 cloves garlic, minced
-  2 tablespoons chopped fresh parsley, or 2 tsp dried parsley
-  1 tablespoon grated orange zest
-  1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
-  2 bay leaves
-  1 teaspoon cinnamon
-  1/2 teaspoon salt
-  2 cups sliced fresh mushrooms
-  1 cup sliced green bell pepper

DIRECTIONS

Heat the margarine in a large non-stick skillet. Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.

Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes. Transfer to the large pot.

Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.

Cover and simmer 1-1/2 hours, or until the meat is tender. Add water if the mixture becomes dry. Remove the bay leaves.

Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.

Nutritional Information Per Serving (about 3/4 cup): Calories: 203, Fat: 7 g, Cholesterol: 66 g, Sodium: 230 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat

Source: The New Family Cookbook for People With Diabetes


TURKEY AND TOMATO WRAP

~Shared by Mary S., Nashville, TN

Yield: 1 serving

INGREDIENTS

-  1 (6 inch) low-fat flour tortilla
-  2 teaspoons reduced-fat mayonnaise
-  2 slices deli-style fat-free roasted turkey breast
-  2 tablespoons chopped fresh tomato
-  1 tablespoon chopped fresh basil leaves (or 1/8 teaspoon dried basil)

DIRECTIONS

Lay the tortilla flat on a small plate.
Spread with the mayonnaise.
Lay the turkey slices on the tortilla.
Sprinkle with tortilla with the tomato and basil.
Roll the tortilla and turkey around the tomato-basil filling.
Eat like a rolled sandwich.

Nutritional Information Per Serving (1 sandwich):
Calories: 147, Fat: 3 g, Cholesterol: 27 mg, Sodium: 297 mg,
Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 12 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


TERIYAKI TURKEY BURGERS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

Burger Mixture:
-  1-1/4 cups sliced fresh mushrooms
-  1/2 cup sliced scallions
-  1/2 cup chopped red bell pepper
-  1-1/4 pounds 95% lean ground turkey
-  3 tablespoons light (reduced-sodium teriyaki sauce)
-  1/4 teaspoon ground black pepper

Rest of recipe:
-  6 canned pineapple rings (optional)
-  1/4 cup plus 2 tablespoons nonfat or light mayonnaise
-  1 tablespoon Chinese or honey mustard
-  6 light wheat or multigrain burger buns
-  6 slices red onion
-  6 lettuce leaves

DIRECTIONS

Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped. Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.

Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.) Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.

If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.

To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun. Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 243, Carbohydrate: 29 g, Cholesterol: 50 mg,
Fat: 5 g, Saturated Fat: 1.7 g, Fiber: 6.6 g,
Protein: 24 g, Sodium: 594 mg, Calcium: 61 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


SALMON WITH FRESH FRUIT SALSA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

Fish Ingredients:
-  1 pound salmon fillets, cut into 4 portions
-  1/2 teaspoon no-salt chili powder

Salsa Ingredients:
-  1 cup diced fresh pineapple
-  1 cup diced fresh cantaloupe
-  1/2 cup diced red bell pepper
-  1/4 cup seasoned rice wine vinegar
-  2 tablespoons finely chopped fresh cilantro
-  1/4 teaspoon crushed red pepper flakes

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray. Place salmon fillets in the pan in a single layer and sprinkle with chili powder.

Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.

Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside. Top each fillet with 1/2 cup salsa and serve.

Nutritional Information Per Serving (4 ounces):
Glycemic Index: 50, Glycemic Load: 5, Calories: 260,
Protein: 28 g, Carbohydrate: 10 g, Dietary Fiber: Less than 1 g,
Fat: 13 g, Cholesterol: 96 mg, Sodium: 68 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fruit

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale

CHICKEN WITH FETA AND PLUM TOMATOES

4 boneless, skinless chicken breast halves (can use bone-in thighs but adjust cooking time for doneness)
1/2 cup balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

Place dressing and chicken in ziploc bag, turning several times. Marinate for 2 hours or longer (I marinate overnight). Remove chicken from bag. Sprinkle both sides of chicken with Italian seasoning and seasoned pepper.

Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.


CRANBERRY-PRALINE MASCARPONE SPREAD

This sounds delicious! If I can ever chew almonds or hazelnuts again, I am preparing this for our Valentine's Day party!

Start to Finish: 25 min.

Ingredients

1/3  cup finely chopped almonds or hazelnuts (filberts)
1/4  cup sugar
1  tablespoon butter (no substitutes)
1/4  teaspoon vanilla
1  8-ounce carton mascarpone cheese
1/2  teaspoon finely shredded orange peel
1  tablespoon Grand Marnier or orange juice
1/4  cup dried cranberries or tart red cherries, chopped
1  tablespoon milk (optional)
Orange peel curls (optional)
Assorted crisp cookies, such as Pirouettes or shortbread
Fresh fruit, such as strawberries, apple slices, pear slices, and grapes

Directions

1. Line a baking sheet with foil. Butter the foil; set aside.

2. For praline, cook almonds or hazelnuts, sugar, butter, and vanilla in a heavy 8-inch skillet over medium heat (do not stir) until sugar begins to melt, shaking skillet occasionally. Reduce heat to low; cook until sugar turns golden, stirring frequently with a wooden spoon. Immediately spread coated nuts on the prepared baking sheet. Cool nuts and break into chunks; finely chop. Store in an airtight container.

3. In a medium mixing bowl beat mascarpone cheese, orange peel, and Grand Marnier or orange juice with an electric mixer on medium speed until combined. Stir in dried cranberries or cherries. Stir in finely chopped praline and 1 tablespoon milk, if desired, to thin consistency of spread. Transfer to a serving bowl. If desired, garnish with orange peel curls. Serve with cookies and fruit.

Makes 1-1/2 cups (twenty-four 1-tablespoon servings).

Make-Ahead Tip: You can prepare the components of the spread up to 3 days in advance. Store the praline in an airtight container at room temperature and the cheese mixture, covered, in the refrigerator. Just before serving, stir the two together.

Nutrition Facts
Calories 70,
Total Fat (g) 6,
Saturated Fat (g) 3,
Cholesterol (mg) 13,
Sodium (mg) 11,
Carbohydrate (g) 4,
Protein (g) 2,
Percent Daily Values are based on a 2,000 calorie diet


NACHITOCHES MEAT PIES

2 cups all-purpose flour
Ѕ pound ground beef
2 teaspoons salt
Ѕ pound ground pork
1 teaspoon baking powder
1 cup chopped green onions
Ѕ cup shortening
1 lemon, thinly sliced
2 teaspoons minced garlic
1 large egg, beaten
Ground cayenne pepper to taste
1 cup milk
Salt to taste
1 cup cooked butter beans
1 tablespoon all-purpose flour
1 quart oil

In a large mixing bowl, sift together the flour, salt, and baking powder. Cut in the shortening until the flour forms tiny balls. Add the egg and mix well, then add the milk and mix well again. Refrigerate for 2 hours. In a large skillet over medium heat, brown the meats. Add the onions and garlic, and cook until the onions are clear. Stir in the salt, pepper, butterbeans, and flour, and heat through. Preheat the oil to 350 degrees. Turn the pastry onto a floured surface and roll out to about ј inch thick. Cut the pastry into 5-inch circles, place one heaping tablespoon of the filling in the lower half of the shell, wet the inside edges with a little water, fold over, and press together to seal. Deep fry until golden brown, about 3 minutes.


MUSHROOM BEEF BRISKET

One 6 pound brisket
3 to 4 garlic cloves, peeled
Smoked salt to taste
1 large onion, chopped
Cayenne pepper to taste
1 pound mushrooms, chopped
2 cups dry white wine
2 tablespoons Worcestershire sauce  

Rub the brisket all over with smoked salt and cayenne. Puncture the brisket with a small knife and stuff the holes with cloves of garlic. Place the brisket in an oiled roaster pan and toss the onion and mushrooms around it. Mix together the wine, water, and Worcestershire and pour around, not over, the brisket. Place in a preheated 350-degree oven and cook for 2 hours. Check with a kitchen fork to see if the brisket is cooked. If the liquid that comes out of the holes is bloody, cook for another 30 minutes.


RITZ PECAN PIE

Ingredients:

20 Ritz Crackers; Crushed
1 ts baking powder
3 egg whites, large
1 c sugar
1 ts vanilla extract
1/2 cup pecan halves
3 oz milk chocolate, finely grated

Preparation:

Preheat oven to 325° F.

Mix together the Ritz cracker crumbs and baking powder. Beat egg whites until stiff, then very slowly add sugar, continuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top.

Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.


CHICKEN AND BOW TIE PASTA

I make this all the time in my house!

4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced (I never put it in mine)
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese

Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.

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.

In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.