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~Shared by Treva, NC

A man can fail many times ...
But he isn't a failure until he begins to blame someone else.

Green on This Side
by Brian Beard

~Shared by Mary H., Montreal, Canada

What if it's not greener on the other side?
Maybe past the fence it's still the same ride.

What if the ultimate joy always exists in the now?
Maybe every moment should take it's own bow.

What if the apex of happiness was always just here?
Maybe we don't have to guide, we don't have to steer.

What if that's why children always laugh so?
Maybe they're able to just let go.

What if they know happiness is not a thing to be achieved?
Maybe they can feel that being open to it, is all that we need.

What if we've become so "wise" we've forgotten that realization?
Maybe once in a while we should give our brains a vacation.

What if happiness is more about our hearts and our souls?
Maybe we can be happy with the now and still have goals.

What if the grass isn't greener, what would you do?
Maybe it's time to let happiness be the thing that fills you.

THE AMAZING CUCUMBER

~Shared by Pat, Merritt Island, FL

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite.. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Who knew??

Funny Thoughts…

If you’re not familiar with the work of Steven Wright, he’s the famously erudite scientist and comic who once said: “I woke up one morning and all of my stuff had been stolen and replaced by exact duplicates.”

His mind sees things differently than most of us do, to our amazement and amusement. Here are some of his gems:

1 – I’d kill for a Nobel Peace Prize.

2 – Borrow money from pessimists — They don’t expect it back.

3 – Half the people you know are below average.

4 – 99% of lawyers give the rest a bad name.

5 – 82.7% of all statistics are made up on the spot.

6 – A conscience is what hurts when all your other parts feel so good.

7 – A clear conscience is usually the sign of a bad memory.

8 – If you want the rainbow, you got to put up with the rain.

9 – All those who believe in psycho-kinesis, raise my hand.

10 – The early bird may get the worm, but the second mouse gets the cheese.

11 – I almost had a psychic girlfriend…..but she left me before we met.

12 – OK, so what’s the speed of dark?

13 – How do you tell when you’re out of invisible ink?

14 – If everything seems to be going well, you have obviously overlooked something.

15 – Depression is merely anger without enthusiasm.

16 – When everything is coming your way, you’re in the wrong lane.

17 – Ambition is a poor excuse for not having enough sense to be lazy.

18 – Hard work pays off in the future, laziness pays off now.

19 – I intend to live forever……so far, so good.

20 – If Barbie is so popular, why do you have to buy her friends?

21 – Eagles may soar, but weasels don’t get sucked into jet engines.

22 – What happens if you get scared half to death twice?

23 – My mechanic told me, “I couldn’t repair your brakes, so I made your horn louder.”

24 – Why do psychic s have to ask you for your name?

25 – If at first you don’t succeed, destroy all evidence that you tried.

26 – A conclusion is the place where you got tired of thinking.

27 – Experience is something you don’t get until just after you need it.

28 – The hardness of the butter is proportional to the softness of the bread.

29 – To steal ideas from one person is plagiarism; to steal from many is research.

30 – The problem with the gene pool is that there is no lifeguard.

31 – The sooner you fall behind, the more time you’ll have to catch up.

32 – The colder the X-ray table, the more of your body is required to be on it.

33 – Everyone has a photographic memory; some just don’t have film.

And my all time favorite-

34 – If your car could travel at the speed of light, would your headlights work?



Live in NYC?

~Shared by Mary H., Montreal, Canada

You Know You're From New York When...

You're 35 years old and don't have a driver's license.

You ride in a subway car with no air conditioning just because there are seats available.

You take the train home and you know exactly where on the platform the doors will open that will leave you right in front of the exit stairway.

You know what a "regular" coffee is.

It's not Manhattan...... It's the "city".

There is no north and south. It's "uptown" or "downtown." If you're really from New York you have absolutely no concept of where north and south are.... And east or west is "crosstown."

You cross the street anywhere but on the corners and you yell at cars for not respecting your right to do it.

You move 3,000 miles away, spend 10 years learning the local language and people still know you're from Brooklyn the minute you open your mouth.

You return after 10 years and the first foods you want are a "real" pizza and a "real" bagel.

A 500 square foot apartment is large.

You know the differences between all the different Ray's pizzas.

You are not under the mistaken impression that any human being would be able to actually understand a p.a. Announcement on the subway.

You wouldn't bother ordering pizza in any other city.

You get ready to order dinner every night and must choose from the major food groups which are: Chinese, Italian, Mexican or Indian.

You're not the least bit interested in going to Times Square on New Year's eve.

Your internal clock is permanently set to know when alternate side of the street parking regulations are in effect.

Someone bumps into you, and you check for your wallet.

You don't even notice the lady walking down the road having a perfectly normal conversation with herself.

You pay "only" $230 a month to park your car.

The presidential visit is a major traffic jam, not an honor.

You can nap on the subway and never miss your stop.

The deli guy gives you a straw with any beverage you buy, even if it's a beer.



You Might Be in Emergency Medicine If...

~Shared by Patty, Galveston, TX

you believe in aerial spraying of Prozac.
discussing dismemberment over a gourmet meal seems perfectly normal to you.
you have the bladder capacity of five normal people.
you can identify the positive teeth to tattoo ratio.
your idea of a good time is a cardiac arrest at shift change.
you disbelieve 90% of what you are told and 75% of what you see.
you have your weekends off planned a year in advance. (?? What's a weekend?)
you believe that "Shallow Gene Pool" should be a diagnosis.
you believe the government should require a permit to reproduce.
you believe that unspeakable evil will befall you if the phrase "Wow, it's really quiet" is uttered.
when someone calls you a bastard, you take it as a compliment.
when you are out in public you compliment a complete stranger on their good veins.
you have ever referred to someone's death as a transfer to the "Eternal Care Unit".
you have ever referred to someone's death as a "Celestial Discharge".
you refer to someone in respiratory distress as a "Smurf".
your idea of a really good time is Duelling Defibrillators.
you have ever wanted to hold a seminar entitled "Suicide: Getting it Right".

HARISSA-MARINATED TRI-TIP ROAST

~Shared by Vicky, Sarasota, FL

By Kate Ramos

A simple marinade spices up tri-tip, a relatively inexpensive cut of beef, to create a quick yet substantial meal. Serve with Mashed Sweet Potatoes with Ginger, Cardamom, and Honey.

What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars in many Middle Eastern and gourmet markets, or online. You can also make your own (recipe follows).

INGREDIENTS

1/4 cup harissa paste
1 teaspoon sherry vinegar
1 tablespoon kosher salt
Heaping 1/4 teaspoon freshly ground black pepper
1/4 cup plus 1 tablespoon olive oil
3 medium garlic cloves, minced
1 (2-pound) beef tri-tip roast

INSTRUCTIONS

1. In a nonreactive bowl, stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil, and garlic until well blended. Rub marinade all over tri-tip, coating it well. Place tri-tip in a nonreactive dish and cover with plastic wrap or put the roast in a large resealable plastic bag. Allow to marinate in the refrigerator 8 to 12 hours.

2. Heat the oven to 375°F and arrange a rack in the middle. Remove tri-tip from the refrigerator and let sit at room temperature for 30 minutes.

3. Heat remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear tri-tip for about 2 minutes per side or until nicely browned. Place the frying pan in the oven and roast tri-tip until it reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.

4. Remove tri-tip from the oven and cover loosely with foil. Let rest 15 minutes before carving. Slice across the grain and serve.

Beverage pairing: Massena Moonlight Run GSM, Barossa Valley, Australia. A lushly fruited red with a good dose of aromatic spice is a solid match with the tri-tip. Wines like this can be found in Australia’s Barossa Valley. GSM stands for the blend of Grenache, Syrah, and Mourvиdre grapes.

Makes: 4 servings

Source: Chow

HARISSA

Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.

INGREDIENTS

1 1/2 pounds roasted, seeded, and peeled red bell peppers
1/4 pound fresh hot red Chiles, seeded and trimmed
1 cup sweet Spanish paprika
1/2 cup extra-virgin olive oil
6 to 8 peeled garlic cloves
1/4 cup ground caraway seed

INSTRUCTIONS

1. Combine bell peppers, Chiles, paprika, olive oil, garlic cloves, and caraway seed. Purйe in the bowl of a food processor until smooth and thick, adding salt to taste. To use as a sauce, whisk 1 tablespoon harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat parsley, and enough water to make a pourable sauce.

Makes: About 3 cups

Source: Field Guide to Herbs & Spices, by Aliza Green



BLOOMIN' BRIE BOWL

~Shared by Treva, NC

Creamy baked Brie and this spice blend are a robust flavor combination that is sure to please. It makes a spectacular appetizer at any occasion.

Makes 8 servings.
Prep Time: 15 minutes;
Cook Time: 25 minutes

1 & 1/2 teaspoons McCormick® Chili Powder
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon sugar
1 loaf round sourdough bread (about 1 pound)
1 tablespoon butter, softened
1 round (8 ounces) Brie cheese

1. Preheat oven to 350°F. Mix spices and sugar in small bowl. Set aside. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the Brie.

2. Spread butter on bread. Sprinkle with 2 teaspoons of the spice mixture. With knife, make 2-inch cuts at 1-inch intervals around edge of bread. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.

3. Bake 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

Per serving: Calories: 263 Fat: 11 g Carbohydrates: 30 g Cholesterol: 32 mg Sodium: 545 mg Fiber: 2 g Protein: 11 g


POLYNESIAN PORK STIR-FRY

~Shared by Barb C., Chula Vista, CA

Servings: 4

Cook's notes:  If you don't have fresh pineapple chunks, substitute one (15-ounce) can pineapple chunks packed in juice. (The juice is used for the Sauce.) Sometimes pork tenderloin is sold with two tenderloins in each Package, and the weight of each piece can vary slightly. Use only tenderloin For this recipe. (The remaining tenderloin can be frozen for up to one Month.)

Cooked rice, for serving, optional
2 teaspoons peanut or other vegetable oil
1 large onion (for about 1 cup of slices)
1 pork tenderloin (1 to 1 1/4 pounds), defrosted if frozen, (see Cook's Notes)
1 large green or red bell pepper (about 11/2 cups chunks)
2 cups fresh pineapple chunks with juice, (see Cook's notes)
2 tablespoons fruit-only apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch

Cook rice, if desired. Meanwhile, heat oil over medium heat in an Extra-deep, 12-inch skillet. Peel onion and cut in half. Cut each half into Crescent-shaped slices about 1/4 inch thick. Add to skillet. Cut pork Tenderloin into bite-size chunks. Add to skillet. Stir occasionally. Rinse And seed bell pepper, and cut into bite-size chunks. Add to skillet. Drain pineapple chunks, reserving juice. Add chunks to skillet. Measure 1/2 Cup pineapple juice into a 2-cup glass measure. (Reserve remaining pineapple Juice for another use.) Add apricot preserves and soy sauce, and whisk well. Add sauce to skillet and reduce heat to medium. Continue cooking until pork Is no longer pink in center, about three minutes. (Cut into a larger chunk To test for doneness.) Place cornstarch in a small container with a lid and Add 2 tablespoons cold tap water. Cover and shake well until lumps Disappear. Add mixture to skillet, stir and cook until liquid thickens Slightly, one to two minutes. Serve at once, over a bed of rice with Additional soy sauce, if desired.

Per serving: 231 calories (25 percent from fat), 6 g fat (2 g saturated), 63 Mg cholesterol, 24 g protein, 20 g carbs, 3 g dietary fiber and 200 mg Sodium.
 
Source: Michelle Le


TURKEY BLACK BEAN CHILI

~Shared by Ann S., Mims, FL

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Makes: 5 Servings

Ingredients
1 14.5 oz. Can College Inn Fat Free & Lower Sodium Beef Broth
1 Pound GROUND TURKEY
1 ONION (large) chopped
2 GARLIC CLOVES minced
1 Teaspoon VEGETABLE OIL
1 Tablespoon CHILI POWDER
2 Teaspoons OREGANO
1 Teaspoon CUMIN
1/8 Teaspoon RED PEPPER; RED PEPPER FLAKES
1 14.5 oz. Can BLACK BEANS
1/3 Cup KETCHUP
1/3 Cup RAISINS
1/3 Cup DRIED APRICOTS (optional)

Instructions
In large nonstick skillet, cook turkey until browned, stirring to crumble meat; remove. In same skillet, cook onion and garlic in oil until onion is tender. Stir in chili powder, oregano, cumin and red pepper; cook 1 minute. Return turkey to skillet; stir in broth, beans, ketchup, raisins and apricots. Simmer, uncovered, 20 minutes. Serve garnished with sour cream and chopped avocado, if desired.
 
Source: College Inn


AWESOME EASY PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups chicken broth
2 cups heavy cream
8 ounces linguine pasta
6 slices bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese

Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.

Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.


NO-BAKE CHERRY CHEESE SQUARES

~Shared by Johnny, LA

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine -- melted
1 8 oz pkg cream cheese -- softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- chilled
1 can cherry pie filling

Combine graham cracker crumbs and melted butter and press into an 8- X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth. Whip cream and fold into the cream cheese mixture. Spread on chilled graham cracker crust and spoon cherry pie filling over all. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. May store in the refrigerator.



STREUSEL BLUEBERRY COFFEE CAKE

~Shared by Treva, NC

A homespun dessert that's so good you'll bake it for breakfast, brunch and dessert.

Preparation time: 20 min
Baking time: 40 min
Yield: 9 servings 
 
Cake Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup LAND O LAKES® Fat Free Half & Half
1/4 cup LAND O LAKES® Butter, softened
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen blueberries

Topping Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold LAND O LAKES® Butter

Directions

Heat oven to 375°F. Combine all cake ingredients except blueberries in large bowl. Beat at low speed, scraping bowl often, until well mixed. Gently stir in blueberries by hand. Spread batter into greased and floured 8-inch square baking pan.

Stir together all streusel ingredients except butter in small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over batter. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts (1 serving): Calories: 330, Fat: 11g, Cholesterol: 50mg, Sodium: 330mg, Carbohydrates: 54g, Dietary Fiber: 1g, Protein: 4g


GRILLED PORTABELLO MUSHROOMS

~Shared by Jim D., WA

6 - 8 large Portabello mushrooms
1 Tbsp. olive oil
1 Tbsp. soy sauce
2 cups fresh tomatoes, chopped
1 onion, chopped
One quarter cup fresh cilantro, chopped
1 tsp. fresh rosemary, chopped or one quarter tsp. dried
2 cloves garlic, minced
1 Tbsp. fresh lemon or lime juice
One quarter cup Parmesan cheese, grated

Remove gills from the under sides of each mushroom. Combine olive oil and soy sauce and brush over mushrooms. Grill over medium-high heat for several minutes per side. Meanwhile combine tomatoes, onion, cilantro, rosemary, garlic, and lemon juice in a bowl and mix well. Remove mushrooms from grill and pour sauce on the under side of each mushroom and sprinkle with Parmesan cheese.

The Skinny: Leave off the Parmesan cheese.


PEANUT CHICKEN PASTA

~Shared by Linda H., Rosharon, TX

Yield 4-6 servings

Make this meal in minutes with our tasty Peanut Sauce Mix and Coconut Milk. It's kid friendly!

1-13.5 oz can Coconut Milk
1 1/4 lbs boneless, skinless chicken breast, thinly sliced
1-3.5 oz packet Peanut Sauce Mix (both inner envelopes)
1-10 oz box frozen peas & carrots, thawed (or favorite vegetable)
1-lb spaghetti, prepared according to box directions
Optional: 1/2 cup chopped peanuts 

Heat Coconut Milk in large skillet over medium-high heat. Add chicken, simmer, stirring until almost cooked through.

Add Peanut Sauce Mix to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.

Add vegetables, combine and heat through. Add spaghetti and toss well. Sprinkle with peanuts and serve.
 
Note: Cooking times vary.  We used thick spaghetti for this recipe.

Source: www.ATasteOfThai.com


BEEF STEAKS WITH MUSHROOM SAUCE

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

This is one of my old reliable recipes. I can always count on this to please everyone. ~by MizzNezz

25 min; 8 min prep
Serves 4

1 teaspoon oil
4 tablespoons butter, divided
4 beef tenderloin steaks, 1 in thick
1 cup sliced fresh mushrooms
2 tablespoons sliced green onions
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth

Heat oil and 2 T butter in large skillet. Add steaks and cook on med-hi for 6-7 minutes per side. Remove from heat and keep warm. To pan add remaining butter and mushrooms, cook and stir 3 minutes. Add onions, saute 1 minute. Add flour, salt and pepper, cook and stir 2 minutes. Add broth slowly, stir until smooth. Boil 1 minute. Serve steaks with sauce on the side.

Source: Recipezaar



BRUNSWICK STEW

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

Makes 6 servings

3 medium onions, cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 14 1/2-ounce can diced tomatoes
1 14 ounce can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 10-ounce package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn

In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones. Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.


APPLE SPICED ICED TEA

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

3 cups apple juice or cider
3 cups boiling water
6 black tea bags
1/4 tsp. ground allspice
1/3 cup honey

Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices if desired. Store in a covered pitcher in the refrigerator.


FRESH CORN CUSTARD

~Shared by Larry Holmes, Toronto, Canada

4 eggs
2 cups fresh corn cut from cob (about 4 ears)
1 can (14 1/2  ounces) evaporated milk
3 tablespoon finely chopped onion
1 1/2 tablespoons butter,  melted
2 teaspoons sugar
1 1/2  teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper

Preheat oven tao 350 degrees F.  Grease a shallow 1 1/2 –quart casserole.  In medium-sized bowl

Beat eggs with undiluted evaporated milk.  Add remaining ingredients;  mix well.  Turn into prepared casserole and place in a larger pan filled with 1-inch boiling water.  Bsake 45 to 50 minutes or until tip of knife inserted near center of custard comes out clean.

Serves 4 to 6


POTATO AND MUSHROOM CHOW

~Shared by Luanne, FL

1/2  c.  onion, chopped
1/4  c.  butter
2  tbsp.  flour
1  tsp.  salt
1/2  tsp.  black pepper
2  c.  water
2  cans  sliced mushrooms, drained (4 oz. each) - fresh can be used
1  c.  celery, chopped
2  c.  potatoes, peeled and diced
1  c.  carrot, chopped
2  c.  milk
1/4  c.  Parmesan cheese, grated

In a skillet, sautй onion and celery in the1/4 cup margarine until the onion is translucent.  Remove from heat.  Add flour, salt and pepper; stir.

Place in Crockpot.  Add water, then stir in potatoes, mushrooms, and carrots.  cover and cook on low 6-8 hours (or on high for 3-4 hours).  If on low, turn to high after cooking time.  Add milk and parmesan cheese and cook another 30 minutes.  Serve.


WALT DISNEY'S OWN PERSONAL CHILI AND BEANS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Walt Disney's personal recipe.
 
2 pounds Dried pinto beans
2 medium Onions, sliced
1/4 cup Veg oil
2 cup Garlic, diced
1 cup Celery, chpd
2 pounds Ground beef
1 t Chili powder, or more
1 t Paprika
1 t Dried thyme
28 ounces Cn tomatoes, about 3c
Salt and pepper

SPICIER VARIATION:
1/8 teaspoon Coriander
1/8 teaspoon Turmeric
1/8 teaspoon Chili seeds
1/8 teaspoon Fennel
1/8 teaspoon Cloves
1/8 teaspoon Cinnamon
1/8 teaspoon Dried ginger
1 small Mexican chili pepper
 
Wash, sort and soak beans in cold water overnight. Drain; place in 2 qt saucepan. Add water to cover 2" over beans. Add onions and simmer in covered pot until tender, 2 hrs.

Meanwhile, heat oil in lg sauce pot; saute garlic until lightly browned. Add celery and beef; cook. Add chili powder, paprika, and thyme. Break up tomatoes with spoon and mix with meat mixture; cover, simmer 1 hr. When beans are tender, combine with meat, stirring gently. Salt and pepper and add additional spices if desired, cook 30 mins.


RUSSIAN CAKE

~Shared by Johnny, LA
 
Serves 9 to 12.
 
5 to 6 cups assorted broken pieces of cake, such as pound cake or yellow or chocolate cake
1 cup sweet juice, like pineapple or fruit cocktail syrup
3/4 cup red wine
Ice cream or sweetened whipped cream for serving (optional)

1. In large mixing bowl, mix the cake pieces together with a wooden spoon. Transfer to a deep 8-inch square cake pan or a round baking dish. Pack down very tightly with the back of the spoon.
 
2. Pour sweet juice evenly over cake and let it soak in for about 4 minutes; then pour the red wine evenly over the cake. Pack it down firmly again. Cover with plastic wrap. Refrigerate for at least 4 hours.
 
3. To serve, cut the cake into rectangles or wedges and carefully lift each serving onto a plate with a spatula or pie server. Top with a scoop of vanilla ice cream or whipped cream, if desired. Store the leftovers, tightly covered, in the refrigerator.
 
Testing note: I used a fresh, pound cake, and it wouldn’t absorb all the liquid. Toasting the pieces or waiting to make the dessert would have helped. Instead, I added 2 extra cups of stale chocolate cake for a total of 8 cups. The dessert should be similar in consistency to a semi firm bread pudding.

Source: “Cooking Up A Storm: Recipes Lost and Found from The Times-Picayune of New Orleans”



JUMBO COFFEE-CAKE MUFFINS

~Shared by Treva, NC
 
Makes 6 muffins

Ingredients
Nonstick cooking spray
1 & 1/2  cups all-purpose flour
2  teaspoons baking powder
1/4  teaspoon baking soda
1/4  teaspoon salt
1/4  cup shortening
1  8-ounce carton dairy sour cream or plain yogurt
1/2  cup granulated sugar
1/2  cup milk
1  beaten  egg
1/4  cup packed brown sugar
1/4  cup chopped nuts
2  tablespoons granulated sugar
1  teaspoon ground cinnamon

Directions
1. Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.

2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.

3. In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.

4. Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.

5. Spoon haf the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.

6. Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm. Makes 6 muffins. Note: For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm. Bake ahead and freeze.

Nutrition facts per serving: calories: 436 total fat: 21g saturated fat: 0g monounsaturated fat: 0g polyunsaturated fat: 0g cholesterol: 54mg sodium: 328mg carbohydrate: 56g total sugar: 0g fiber: 1g protein: 7g
 
Source: Midwest Living


CHOPPED GREEK SALAD WITH CHICKEN

~Shared by Jim D., WA
 
Makes 4 servings, about 3 cups each

Ingredients
 
1/3 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill or oregano or 1 teaspoon dried
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese

Instructions
 
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Nutrition Information
Per serving: 343 calories; 18 g fat (5 g sat, 7 g mono); 89 mg cholesterol; 11 g carbohydrate; 31 g protein; 3 g fiber; 618 mg sodium; 656 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat


MINI CANNELLONI BAKE

~Shared by Linda H., Rosharon, TX

1 pound ziti with no lines or ditalini
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 to 2 pounds ground veal, beef or chicken
1 medium onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 boxes frozen chopped spinach, defrosted and squeezed of excess water
3 tablespoons butter
3 tablespoons flour
2 cups milk
A few grates fresh nutmeg
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese

Yields: 6 servings

Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente according to package directions. Drain and reserve in the pot it was cooked in.

While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes.

Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper. 

While the onions are cooking, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper. 

Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.

While the casserole is browning up, prepare your favorite side salad and serve it alongside the pasta bake.


SLOW-COOKER LASAGNA

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

Easy and good!! ~by Derf

4 1/4 hours;15 min prep
Serves 4 -6

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Brown ground beef, onion and garlic in frypan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Source: Recipezaar



PORK AND SLAW BARBECUE ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Makes 16 servings

1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
Coleslaw

Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw.


GRILLED PORK CHOPS WITH CANDIED YAMS

~Shared by Ann S., Mims, FL

Prep: 20 mins
Cook: 1 hr.
Ready in: 1 hr., 20 mins
Serves:4

Ingredients

 2.5 lbs long narrow yams (red-skinned sweet potatoes; about 4) peeled cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt
fresh ground black pepper
1/2 cup pure maple syrup
4 8-ounce center-cut bone-in pork loin chops (each about 3/4-inch thick)
2 tablespoons fresh marjoram leaves
3/4 cup dry white wine
1 bunch watercress, thick stalks removed

Cooking Instructions Preheat the oven to 400°F. Toss the yams on a baking pan with 1 tablespoon of oil. Sprinkle yams with salt and pepper. Bake for 30 minutes, or until the yams are almost tender, turning after 20 minutes. Meanwhile, preheat 1 tablespoon of oil in a large grill pan with high sides over high heat. Season the pork chops generously on all sides with salt and pepper. If your pan is not large enough to fit all four chops without crowding them, grill 2 chops at a time. Grill the pork chops for 3 minutes. Rotate the pork chops 90 degrees and cook 2 minutes longer. Turn the pork chops over and cook 2 minutes. Transfer the pan to the oven and cook until the pork chops are cooked to desired doneness, about 5 minutes for medium doneness. After removing yams from the oven, drizzle the maple syrup over the them, and turn the yams to coat. Bake, 5 minutes longer turning and coating in the syrup occasionally, or until they are tender and golden brown. Set the grill pan on the stove over medium-high heat. Scatter the marjoram over the pork and the pan and cook until fragrant, about 30 seconds. Transfer the pork chops to a plate. Add the wine to the pan and simmer until it is reduced by half, about 4 minutes. Place the watercress on 4 plates. Arrange the yams alongside the watercress. Place pork chop on each plate. Pour the pan juice over the pork and serve.

Source: Curtis Stone on AOL


SPANISH STYLE EGGS 

~Shared by Pat, Merritt Island, FL

Serves 4-6

INGREDIENTS:
4 Tbs olive oil
3 - 4 green bell peppers, chopped
1 medium onion, chopped
1-2 minced garlic cloves (opt)
4 - 6 ripe tomatoes, seeded and chopped
Salt and pepper to taste
8 to 12 eggs, SEE NOTE
Toast or bread of choice

DIRECTIONS:
Heat the oil in a large skillet over high heat and saute the peppers and onion until tender but not brown, about 5 minutes.  Add the tomatoes and saute 5 minutes.  Season with salt and pepper and simmer until slightly thickened, about 5 minutes.  Spoon the vege- table mixture onto a large serving platter and top with fried (opt) eggs. Serve with toast/bread of choice.

NOTE:  I make up the sauce and decide what I am doing with it.  You can use it for an omlet, heat hard boiled eggs in it, serve it in crepes. Cheese can also be used over the top.  Very versatile.


GUNLINE COFFEE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups powdered non-dairy coffee creamer
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 
In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.

To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.


CRAWFISH BREAD SOUP

~Shared by Johnny, LA

1 pound crawfish tails
3 cups cubed stale French bread
2 cups diced yellow onion
1 1/2 cups diced celery
1 1/2 cups diced bell peppers
2 tbsp minced garlic
1/2 pound unsalted butter
1/4 cup flour
1 cup heavy cream
5 cups crawfish, crab or shrimp stock
1/4 cup Parmesan cheese
2 bay leaves
2 tbsp Lea and Perrin's Worcestershire sauce
2 tbsp Crystal hot sauce
Salt, pepper (about 1 tbsp salt and 1 tbsp blend and 1/2 tsp pepper) and blend to taste

(In a notation, the book advises to wait until local crawfish are in season To make this dish, because the imported crawfish "is not worth it.")

Step 1: Use fresh crawfish, gumbo crabs or shrimp shells. The important part Is a good seafood stock. Warm your stock pot and add in shells. Once you Have roasted about a pound of the shells, cover with water - about 6-7 cups To get about 5 cups of stock, add in vegetable scraps, bay leaf and Peppercorn. Simmer 20-30 minutes. Strain and save liquid in a bowl and Discard shells.

Step 2: In your soup pot melt butter and put your celery, onion, bell Peppers, garlic, salt, pepper and blend and stir it up. Let this cook for 2-5 minutes.

Step 3: In a food processor add 4 cups of crab or shrimp stock and cubed up French bread. Add more of the remaining cup of stock if you need to or put That stock into the soup. You should come out with a pretty thick "slurry" Or paste. This will thicken your soup as it cooks and gives it that flavor That makes this soup one of a kind.

Step 4: Add the slurry into your pot with the veggies using a whisk so you Can mix it up nicely. Pour in heavy cream, hot sauce and Worcestershire and Throw those bay leaves in now. Let the soup slowly cook and smell the house Up.

Step 5: Use any remaining shrimp stock to get that perfect consistency if The soup seems to be too thick. Now that we are almost there, pop in the Crawfish and Parmesan. Grab your spoon and see what it needs.



SPICY SWEET-AND-SOUR PORK

~Shared by Treva, NC

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment.

4 servings (serving size: about 1 1/2 cups)
 
1/4  cup  slivered almonds
1  pound  pork tenderloin, cut into 3/4-inch cubes
2  tablespoons  cornstarch, divided
3  tablespoons  low-sodium soy sauce, divided
1  (8-ounce) can pineapple chunks in juice, undrained
1/4  cup  cider vinegar
1/4  cup  sugar
2  tablespoons  ketchup
2  teaspoons  Sriracha (hot Chile sauce, such as Huy Fong)
1  tablespoon  canola oil
1  cup  prechopped onion
1  teaspoon  bottled minced ginger
1/2  teaspoon  bottled minced garlic
1  cup  chopped green bell pepper
1/4  cup  slivered green onions
 
1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sautй 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sautй 1 minute. Stir in pineapple and bell pepper; sautй 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

Nutritional Information: Calories: 347;  Fat: 11g (sat 1.9g,mono 6g,poly 2.3g);  Protein: 27g;  Carbohydrate: 35.9g; Fiber: 3g;  Cholesterol: 74mg; Iron: 2.5mg;  Sodium: 582mg; Calcium: 54mg


TEX-MEX DIP

~Shared by Jim D., WA
 
Also called 7 Layer Dip. This recipe came from Family Circle Magazine sometime around the late 70's it also said it appeared in the Ft. Worth Star-Telegram which I use to read faithfully. This has been my sons favorite dip for years.

30 min prep
Serves 10

3 medium ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce)  sour cream
1/2 cup mayonnaise
1 (0.25-1 1/8 ounce) package taco seasoning mix
2 (10 1/2 ounce) cans bean dip
1 bunch green onions with top, chopped (1 cup)
3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 cups)
2 (3 1/2 ounce) cans pitted ripe olives, drained, coarsely chopped
1 (8 ounce) package sharp cheddar cheese, shredded
tortilla chips

Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper.

Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.

To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture.

Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.

Serve chilled or at room temperature with round tortilla chips.
 
Source: Recipezaar


DOUBLE EGGPLANT PARM BAKED ZITI

~Shared by Linda H., Rosharon, TX

1/4 cup plus 1 tablespoons extra-virgin olive oil (EVOO), divided
1 medium eggplant, 1 peeled and chopped, 1 thinly sliced
Salt and pepper
1 egg
1/4 to 1/3 cup milk or cream (eyeball it)
1/2 pound ziti with lines or rigatoni
1/4 cup grated Parmigiano Reggiano
1/2 cup (3 generous handfuls) Italian bread crumbs
1.5 tablespoons fresh chopped rosemary, 4-5 sprigs
1 garlic cloves, grated
1/2 teaspoon crushed red pepper flakes
1 14-ounce can crushed tomatoes or crushed fire-roasted tomatoes
A handful of flat-leaf parsley, chopped
1 cup shredded provolone cheese

Yields: 3 servings

Heat the oven to 500°F and place a large pot of water on to boil. When the water comes to a boil, salt it liberally and add pasta. Cook the pasta to al dente, reserving some of the pasta cooking liquid before draining.

Place the chopped eggplant on a nonstick baking sheet. Pour about 1/4 cup of EVOO in a small dish then, using a pastry brush, coat the eggplant with oil. Season the pieces liberally with salt and pepper, and place in the oven. Roast for 20 minutes until the eggplant pieces are dark tender.

Preheat about 1/4 cup of EVOO in a large, nonstick skillet over medium heat.

Beat the eggs with the milk or cream in a wide shallow dish and season with salt and pepper. In another shallow dish, combine the grated cheese with the bread crumbs and rosemary. Dip the eggplant slices in the egg mixture then coat them in the bread crumbs and cook in hot skillet for 3-4 minutes on each side. Work in two batches if necessary. Drain them on a paper towel-lined plate and reserve.

Remove the chopped eggplant from the oven and switch the broiler to high. Put the roasted pieces into a food processor and process them until they're smooth.

Preheat another large skillet over medium heat. Add in the remaining EVOO and the garlic, red pepper flakes and the processed eggplant. Cook for about 1 minute then add tomatoes, parsley and some salt.

Toss the drained, hot pasta with half of the tomato-eggplant sauce and a ladleful of the pasta cooking liquid. Spread half of the pasta out in baking dish and top it with half of the breadcrumb-coated eggplant.

Add the remaining pasta to the baking dish and top it with the rest of the breadcrumb-coated eggplant. Pour remaining sauce over the top and sprinkle with provolone cheese. Place under the broiler for 2-3 minutes until the cheese is golden brown and bubbly.


CHICKEN FRIED BACON WITH CREAM GRAVY

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

Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;) ~by 4Susan

30 min; 30 min prep
Serves 6

Fried Bacon:
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)

Cream Gravy:
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Heat oil in a frying pan over med-high heat. Whisk egg and milk together in a bowl. Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.). Double dip - first in the egg mixture, then into the flour and repeat. Fry in oil until golden brown. Serve with cream gravy for dipping; also good served with steak.

To make cream gravy:.
Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
 
Source: Recipezaar


OLD FASHIONED EGG CUSTARD PIE
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 cup butter, softened
2/3 cup. sugar
2 eggs
3 tbs. Flour
3/4 cup. evaporated milk
1/4 cup. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.


HAPPY PANCAKES

~Shared by Mary H., Montreal, Canada
 
Just choose your favorite pancake recipe. When the griddle is ready, put two small dots of dough for the eyes, and a smiling mouth.  Cover this with pancake batter.  When you flip your pancake over, you will see a smiling face, because the eyes and mouth have cooked a tiny bit longer!


VEGGIE SAUCE

~Shared by Leasa, IA

Great on baked potatoes.
 
1/2 C sour cream
1/4 C butter
1 C shredded cheese (your choice)
2 T green onions, sliced finely (with tops)
 
Mix together and heat over low heat.  Really good on broccoli or green beans.

Source: Lorna Vollmar in the St. Paul Lutheran Church cookbook, 1981


SOUTHERN GREENS

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

1 pound lean bacon or smoked pork shoulder
3 quarts of water
Freshly ground pepper to taste
Salt to taste
3 pounds turnip, collard or mustard greens, trimmed, rinsed, chopped

TO PREPARE:

Place the bacon and water in a large saucepan.  Season with pepper.  Bring to a boil.  Cover and reduce the heat.  Simmer for 1 hour.  Season with salt and pepper.  Add the greens.  Simmer, uncovered, for 15 to 17 minutes or until tender.

SERVES:  6

Source: "At Your Service: Southern Recipes, Places and Traditions" by Patton Howell and Junior League of Gwinnett North Fulton

PIZZA JOES

~Shared by Treva, NC
 
This recipe is a creation of mine that resembles the traditional sloppy joe sandwich. I like to prepare it whenever I have a crowd to serve, because the recipe can easily be doubled or tripled. My children also love these for quick after-school snacks. I often fix the sauce ahead of time so they can reheat it quickly. They can also be frozen, individually.

SERVINGS 12
PREP 25 min.
TOTAL 25 min.
 
INGREDIENTS
1 pound Italian sausage, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1/2 cup fresh chopped mushrooms
2 teaspoons Italian seasonings
1 clove garlic, minced
1 can (8 ounces) tomato sauce
6 English muffins, split and toasted
2 cups shredded mozzarella cheese

DIRECTIONS
Brown sausage in skillet, drain any excess fat. Add peppers, onion, mushrooms, seasonings and garlic; cook 2 minutes. Stir in tomato sauce and simmer, uncovered, for 10 minutes. Top each muffin half with 2 tablespoons meat sauce; sprinkle with cheese. Broil until cheese melts and filling is hot. Serve immediately.

Yield: 12 servings.
 
Nutrition Facts One serving: (1 each) Calories: 192 Fat: 10 g Saturated Fat: 4 g Cholesterol: 30 mg Sodium: 466 mg Carbohydrate: 16 g Fiber: 1 g Protein: 10 g

Source: Country Extra


ASIAN TURKEY CABBAGE CUPS

~Shared by Ann S., Mims, FL

Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.

1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeсo pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

1. Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 8 ingredients (through jalapeсo); toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.

Yield:  4 servings (serving size: 3 filled cabbage cups)

CALORIES 267 ; FAT 13.6g (sat 3.7g,mono 6.4g,poly 2.7g); CHOLESTEROL 89mg; CALCIUM 111mg; CARBOHYDRATE 7.6g; SODIUM 637mg; PROTEIN 30.3g; FIBER 1.4g; IRON 1.8mg

Source: Cooking Light, NOVEMBER 2009


BAKED LOW-FAT FRENCH FRIES

~Shared by Maggie, TX

Ingredients
2 large potatoes (cut into wedges 1/2" thick)
2 tsp. canola oil
1/4 tsp. black pepper
1/4 tsp. sea salt
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder

Directions
Toss all ingredients in a large bowl to ensure all fries are coated with oil and spices.

Place potatoes on a sprayed or lightly greased baking sheet. Bake for 40 minutes at 400 degrees. After about 20 minutes, shake pan to redistributed fries to ensure even browning.

If you prefer your fries thinner, cut wedges to 1/4" and decrease cooking time to 30 minutes.

CHILI-CRUSTED HALIBUT WITH BLACK BEAN SALSA

~Shared by Mary S., Nashville, TN

Yield: 6 servings
Serving Size: 4 ounces fish with 1/3 cup salsa

INGREDIENTS

-  1-1/2 teaspoon no-salt chili powder blend
-  1 teaspoon ground cumin
-  1/4 teaspoon cayenne
-  6 (4 ounce) halibut steaks (3/4-to 1-inch thick)
-  1 tablespoon fresh lime juice
-  Vegetable oil cooking spray

Salsa Ingredients:
-  1 (15 ounce) can black beans, drained and rinsed
-  2/3 cup chunky tomato salsa
-  2 tablespoons chopped green onion
-  2 tablespoons chopped fresh cilantro

DIRECTIONS

In a small bowl, combine chili powder, cumin, and cayenne. Mix well. Place halibut on a large plate. Brush both sides of fish with lime juice and sprinkle both sides with chili powder mixture. Let stand at room temperature for 10 minutes.

Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

In a medium bowl, combine black beans, salsa, green onion, and cilantro, and mix well. Set aside.

Place fish on the grill, cover the grill and cook for 10 to 14 minutes or until fish is opaque and flakes easily with a fork, turning once. Serve bean salsa with fish. Garnish with fresh cilantro.

Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches from heat 10 to 14 minutes or until fish flakes easily with a fork, turning once.

Nutritional Information Per Serving: Glycemic Index: 20, Glycemic Load: 2, Calories: 175, Protein: 31 g, Carbohydrate: 10 g, Dietary Fiber: 4 g, Fat: 4 g, Cholesterol: 55 mg, Sodium: 62 mg
Exchanges: 4 Very Lean Meat, 1/2 Starch, 1/2 Vegetable

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


PORK CHOPS WITH MUSHROOMS AND ONIONS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 well-trimmed pork loin chops (4 ounces each)
-  3/4 teaspoon dried thyme
-  1/2 teaspoon garlic powder
-  1/2 teaspoon coarsely ground black pepper
-  Scant 1/2 teaspoon salt
-  2-1/2 cups sliced mushrooms
-  1 medium yellow onion, sliced and separated into rings
-  1 tablespoon extra virgin olive oil
-  2 tablespoons dry sherry

DIRECTIONS

Rinse the chops with cool water and pat dry with paper towels. Combine the thyme, garlic, pepper, and salt, and sprinkle some of the mixture over both sides of each pork chop. Set aside.

Coat a large nonstick skillet with cooking spray and add the mushrooms and onions. Place the skillet over medium-high heat. Cover and cook for a couple of minutes, until the vegetables start to soften. Reduce the heat to medium and cook for several minutes more, until the vegetables are tender. Transfer the vegetables to a small dish and set aside to keep warm.

Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Cook the pork chops for a couple of minutes on each side, until nicely browned. Reduce the heat to medium-low, cover, and cook for about 8 minutes, turning occasionally, until they are cooked through. Remove from the skillet and set aside to keep warm.

Add the sherry to the pan juices in the skillet and cook uncovered for about 1 minute, until reduced by half. Place the vegetables back in the skillet and toss in the pan juices for a minute or two, until most of the liquid has evaporated.

To serve, place 1 pork chop on each of 4 serving plates and top with some of the vegetable mixture. Serve hot.

Nutritional Information Per Serving (1/4 of recipe): Calories: 191, Carbohydrate: 4 g, Cholesterol: 58 mg, Fat: 8.3 g, Saturated Fat: 2.3 g, Fiber: 1.2 g, Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat

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


BEAN SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1-1/2 cups fresh green beans
-  1-1/2 cups fresh yellow beans
-  1-1/2 cups kidney beans, rinsed and drained
-  1/2 cup chopped green pepper
-  1/2 cup sliced onions
-  1 clove garlic, minced
-  2/3 cup red wine vinegar
-  1 tablespoon sugar substitute
-  1/4 cup olive oil
-  1/2 teaspoon Worcestershire sauce

DIRECTIONS

Blanch green and yellow beans. Cool. Mix with kidney beans, peppers, and onions. Mix remaining ingredients and toss with beans. Let stand 1 hour before serving.

Nutritional Information Per Serving (1 cup): Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Source: Magic Menus for People with Diabetes by American Diabetes Association


JICAMA WITH LIME AND CILANTRO

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 medium jicama, peeled, thinly sliced
-  Salt, to taste
-  Lime juice, to taste
-  1-2 tablespoons finely chopped cilantro

DIRECTIONS

Arrange jicama slices on large serving plate; sprinkle very lightly with salt. Sprinkle with lime juice and cilantro.

Nutritional Information Per Serving (1/4 of recipe): Calories: 17, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 g, Sodium: 0 g, Protein: 0.5 g, Carbohydrate: 3.8 g
Diabetic Exchanges: 1 Vegetable

Source: 1,001 Recipes For People with Diabetes by Surrey Books


PESTO PARTY PIZZAS

~Shared by Mary S., Nashville, TN

Yield: 24 appetizers

INGREDIENTS

-  4 whole-wheat or oat-bran pita pockets (6 inch rounds)
-  3 to 4 tablespoons prepared pesto
-  2 medium-small plum tomatoes, thinly sliced
-  1 cup shredded reduced-fat mozzarella cheese

DIRECTIONS

Preheat oven to 400 degrees F.

Arrange the pitas on a large baking sheet and spread each one with a quarter of the pesto. Top with a quarter of the tomato slices, and a quarter of the cheese.

Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6  wedges and serve hot.

Nutritional Information Per Serving (per appetizer): Calories: 45, Carbohydrate: 5 g, Cholesterol: 3 mg, Fat: 1.8 g, Saturated Fat: 0.7 g, Fiber: 0.8 g, Protein: 2.7 g, Sodium: 90 mg, Calcium: 55 mg
Diabetic Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat

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


NEW YORK CHEESECAKE

~Shared by Mary S., Nashville, TN

Yield: 9 servings

INGREDIENTS

-  3/4 cup very finely ground pecans (1 cup whole pecans)
-  1 (15 ounce) carton part-skim ricotta cheese
-  1 cup plain low-fat yogurt
-  1 cup Splenda
-  1/2 cup fat-free liquid egg substitute
-  2 tablespoons white flour
-  1 tablespoon vanilla extract
-  Zest (grated rind) of one small lemon
-  1 (8 ounce) package cream cheese, at room temperature

DIRECTIONS

Preheat the oven to 350 degrees F.

Spray a 10-inch springform pan with nonstick spray.

Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.

In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.

Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.

Carefully spoon the mixture over the ground pecans.

Bake in the center of the preheated oven for 15 minutes.

Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.

Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.

Nutritional Information Per Serving (1/9 of cheesecake): Calories: 272, Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Sodium: 178 mg, Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate

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


TOMATO AND MOZZARELLA SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 cups balsamic vinegar
-  2 large tomatoes
-  8 ounces low-fat mozzarella
-  1 small red onion, diced small
-  2 tablespoons extra virgin olive oil
-  10 leaves fresh basil, cut into thin strips
-  Fresh black pepper

DIRECTIONS

Place the balsamic vinegar in a small pot over medium-high heat. Allow the liquid to reduce by half, then set it aside to cool.

Slice the tomatoes into medium-thick slices and arrange them on a plate. Slice the cheese in medium slices and the red onions overtop.

Pour the oil, then the balsamic vinegar, overtop the dish. Garnish the plate with the basil and pepper and serve.

Nutritional Information Per Serving (1/4 of salad): Calories: 303, Fat: 16 g, Cholesterol: 27 mg, Sodium: 421 mg, Carbohydrate: 24 g, Protein: 18 g
Diabetic Exchanges: 1 Other Carbohydrate, 2 Lean Meat, 1 Vegetable, 2 Fat

Source: Cooking with the Diabetic Chef by Chris Smith and the ADA

AFTER DINNER CAPPUCCINO DESSERT

~Shared by Ann S., Mims, FL

4 tsp instant coffee granules
2 cups boiling water
4 tbsp hazelnut or caramel syrup
1 tsp vanilla extract
2 scoops vanilla ice cream
Chocolate shavings to garnish

Combine coffee granules with boiling water and add syrup and vanilla. Divide between two mugs. Top each mug with a scoop of ice cream, garnish with chocolate shavings, and serve immediately.

Serves 2

Source: CDKitchen


PAN-BROILED SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  1 teaspoon margarine
-  1/3 medium sweet onion, sliced
-  1/3 pound shrimp, peeled and deveined
-  Lemon juice, salt, and pepper to taste

DIRECTIONS

Heat margarine in medium saucepan. Saute onion until translucent. Add shrimp. Saute until pink, about 3-5 minutes. Add lemon juice, salt and pepper.

Nutritional Information Per Serving (1/2 of recipe): Calories: 89, Fat: 3 g, Cholesterol: 116 mg, Sodium: 156 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 13 g
Diabetic Exchanges: 2 Very Lean Meat, 1/2 Fat

Source: Magic Menus for People with Diabetes by American Diabetes Association


CHICKEN CURRY

~Shared by Maggie, TX

1/2 cup uncooked white rice
1 small onion
2 boneless skinless chicken breast halves
1 Tbs. butter or margarine
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
3 Tbs. raisins
1 cup coarsely chopped apple, divided
1 tsp. chicken bouillon granules
1/4 cup plain nonfat yogurt
2 tsp. flour
Green onion slices, optional

1. Cook rice according to package directions.

2. While rice is cooking, cut onion into thin slices. Cut chicken into 3/4-inch cubes

3. Heat butter, garlic, curry powder and ginger in medium skillet over medium heat. Add chicken; cook and stir 2 minutes. Add onion, raisins and 3/4 cup chopped apple; cook and stir 3 minutes. Stir in chicken bouillon and 1/4 cup water. Reduce heat to low; cover and cook 2 minutes.

4. Combine yogurt and flour in small bowl. Stir several tablespoons liquid from skillet into yogurt mixture. Stir yogurt mixture back into skillet. Cook and stir just until mixture starts to boil.

5. Serve chicken curry over rice; garnish with remaining 1/4 cup chopped apple. Sprinkle with green onion slices, if desired.

Makes 2 servings.

Source: Favorite Brand Name 100 Best Chicken Recipes

FETA PEPPER DIP

Adapted from Cuisine at Home and featured on my fave recipe blog.

8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips

Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper.  Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil.  Make sure to serve with a sturdy, barbecue chip.

Source: Noble Pig


CHICKEN WITH HOISIN SAUCE AND CASHEWS

One whole chicken breast, boneless
5 TBS peanut oil (divided)
1 small can sliced water chestnuts
Pinch salt
1/2 green Bell pepper, diced
3 TBS Hoisin sauce
4 Chinese dried black mushrooms
1/4 cup cashews

Marinade:
1/4 cup light soy sauce
1/4 cup Sherry wine
1 TBS cornstarch

Cut up chicken into 1-inch pieces and marinate for about 1 hour. Soak black mushrooms in boiling water for about five minutes to soften; slice when soft. Heat 2 TBS oil in wok or large frying pan at medium-high heat. Add peppers, chestnuts and mushrooms. Stir fry for 2-3 minutes; add salt, stir, and remove from wok. Add 3 TBS oil to wok and heat. Add chicken and stiry fry until chicken is cooked through -- about 4 minutes. Return vegetables to wok, add Hoisin sauce, and stir until everything is coated. Add cashews, stir, and serve over white or brown rice.

Serves 4.


CROCKPOT NO-PEEK CUBE STEAK CASSEROLE

4 cube steaks or minute steaks
1 can cream of chicken soup
1/2 can of water
1 envelope Lipton onion soup mix
4 potatoes, halved, with or without peelings

Spray crockpot with cooking spray. In a bowl, mix soups and water together. Put about 1/2 c. soup mixture on bottom of crockpot, add 2 steaks, put another 1/2 c. soup mixture on top of steaks, add other two steaks and rest of soup mixture. Lay potatoes on top. Cook on low 8-10 hours or high 4-5 hours (or until potatoes are done). No need to brown the steaks before putting them in the crockpot.


STRAWBERRIES 'N' CREAM BREAD

This comes from the Country Road Bed & Breakfast in Agra, Oklahoma. It is a farmhouse located on 160 acres conveniently located within easy driving distance of both Oklahoma City and Tulsa.

1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and Ѕ cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.


BEEF AND RED BEAN CHILI

Makes: 6 servings
Prep: 70 minutes
Cook: 10 to 12 hours
 
Ingredients
1  cup dry red beans or dry kidney beans
1  tablespoons olive oil
2  pounds boneless beef chuck, cut into 1-inch cubes
1  large onion, coarsely chopped
1  14-oz. can beef broth
1  or 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
2  teaspoon dried oregano, crushed
1  teaspoon ground cumin
1/2  teaspoon salt
1  14 1/2-oz. can diced tomatoes with mild chilies
1  15-oz. can tomato sauce
1/4  cup snipped fresh cilantro
1  medium red sweet pepper, chopped

Directions
1. Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.

2. In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3 1/2- or 4-quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper.

Makes 6 servings.

Conventional Method: Prepare beans as above in Step 1 except use a 4- to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion as in Step 2 except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat and beans are tender. Serve as directed above.

Nutrition Facts
Servings Per Recipe 6 servings Calories 516, Total Fat (g) 26, Saturated Fat (g) 9, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 1, Cholesterol (mg) 98, Sodium (mg) 1162, Carbohydrate (g) 32, Total Sugar (g) 5, Fiber (g) 8, Protein (g) 38

Source: Better Homes and Gardens Magazine


OREO TRUFFLES

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a Ziplok bag with a tiny hole cut in one corner to drizzle the almond bark.

Makes about 2 dozen truffles.



EIGHT-LAYER CASSEROLE

Prep: 30 minutes
Bake: 55 minutes 
 
Ingredients
3  cups dried medium noodles (6 ounces)
1  pound ground beef
2  8-ounce cans tomato sauce
1  teaspoon dried basil, crushed
1/2  teaspoon sugar
1/2  teaspoon garlic powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1  8-ounce carton dairy sour cream
1  8-ounce package cream cheese, softened
1/2  cup milk
1/3  cup chopped onion (1 small)
1  10-ounce package frozen chopped spinach, cooked and well drained
1  cup shredded cheddar cheese (4 ounces)

Directions

Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Makes 8 servings

Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.?Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Nutrition Facts
Calories 472, Total Fat (g) 30, Saturated Fat (g) 17, Cholesterol (mg) 127, Sodium (mg) 683, Carbohydrate (g) 25, Fiber (g) 3, Protein (g) 27
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens


CHICKEN SESAME

- 1 frying chicken, cut up
- 1/4 c. flour
- 3 tbsp. sesame seeds
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. salad oil
- 1 sm. onion, chopped
- 2 stalks celery, chopped
- 1/2 c. dry white wine
- 1 chicken bouillon cube, crumbled
- 1/2 tsp. tarragon
- 1/4 c. cornstarch
- 1/4 c. water
- 1 c. sour cream

Coat chicken with mixture of flour, sesame seeds, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown chic hen in oil. Add onion, celery, wine, bouillon cubes, and tarragon. Cover and cook on low 6 to 8 hours. Turn control to high. Remove chicken to warm shallow dish. Dissolve cornstarch in water and stir into pot. Cook on high 15 minutes. Turn heat off; stir in sour cream; Pour sauce over chicken; serve hot.

Makes 5 servings.

Source:  Crockery Cookery by Mable Hoffman


MEXICAN GREEN CHILE FONDUE

8 ounces sharp Cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 1/2 cups whole milk
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin seed 
Dash of liquid hot pepper seasoning
One 4-ounce can diced green chiles, drained
2 tablespoons cornstarch

Dippers: Cooked medium shrimp, peeled and deveined; jicama sticks; red and gold bell pepper strips; zucchini slices; and/or apple slices; tortilla chips for serving

1. In a fondue pot over medium heat, heat the milk until bubbles form. Toss the cheeses lightly with cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Stir in the coriander, cumin, chiles, and hot pepper seasoning, if using, and keep warm over low heat.

2. Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.

Source: Fondue by Lou Seibert Pappas