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Publisher's
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Good afternoon and welcome to your A
to Z Recipes Newsletter. Is it hot enough for you? It is here,
for sure. Some of my friends live in areas where there's cool weather
still. I'm totally jealous. Of course, no matter where you live, the
grass is always greener on the other side. I've lived long enough to
know that greener grass often covers a cesspool.
I'm hoping you're in the mood for some holiday cooking. We're
celebrating the Fourth of July, our Independence Day, here in the
States. I've gathered lots of appropriate recipes and have included
some for all-time use. I'm sure you'll find something here to make you
cook, think or laugh. Have a great week ahead, too!
The new Monthly Theme topic
is Sandwich
Recipes which will run for two months. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again soon, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
You
have to love a nation that celebrates its independence every July
4, not with a parade of guns, tanks, and soldiers who file by the White
House in a show of strength and muscle, but with family picnics where
kids throw Frisbees, the potato salad gets iffy, and the flies die from
happiness. You may think you have overeaten, but it is patriotism. ~Erma Bombeck
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Does Prayer Change Things?
by Teressa Vowell
~Shared by Treva, NC
They say that prayer changes things, but does it REALLY change anything?
Oh yes! It really does!
Does prayer change your present situation or sudden circumstances?
No, not always, but it does change the way you look at those events.
Does prayer change your financial future?
No, not always, but it does change who you look to for meeting your
daily needs.
Does prayer change shattered hearts or broken bodies?
No, not always, but it will change your source of strength and comfort.
Does prayer change your wants and desires?
No, not always, but it will change your wants into what God desires!
Does prayer change how you view the world?
No, not always, but it will change whose eyes you see the world through.
Does prayer change your regrets from the past?
No, not always, but it will change your hopes for the future!
Does prayer change the people around you?
No, not always, but it will change you, the problem isn't always in
others.
Does prayer change your life in ways you can't explain?
Oh, yes, always! And it will change you from the inside out!
So does prayer REALLY change ANYTHING?
Yes! It REALLY does change EVERYTHING!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
Nutrition Benefits of Watermelon
Watermelon contains about 92 percent water, making it a good thirst
quencher and diuretic. It also consists of about twelve percent fiber
and is an excellent source of vitamin C and a very good source of
vitamin A because of its beta carotene. High intakes of vitamin C and
beta-carotene have been shown to reduce the risk of heart disease,
improve asthma conditions, reduce the risk of colon cancer, and
alleviate some of the symptoms of osteoarthritis and rheumatoid
arthritis. Watermelon is also a very concentrated source of the
carotenoid lycopene, which has antioxidant and cancer-preventing
properties.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Sandwich Recipes
Sandwich From
Wikipedia, the free encyclopedia
A sandwich is a
food item consisting of two or more slices of bread with one or more
fillings between them. Sandwiches are a widely popular type of lunch
food, typically taken to work, school, or picnics to be eaten as part
of a packed lunch. The bread can be used as it is, or it can be coated
with any condiments to enhance flavor and texture. They are also
widely sold in restaurants and cafes, served hot or cold.
Thought to be the
namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
Really? I
figure everyone knows what a sandwich is, but some of you may still
need clarification. Yes, a hot dog is a sandwich, as is a hamburger,
panini or gyro. At my house, leftovers find themselves between 2 pieces
of bread (or 2 tortillas). But we'll be looking for some more
interesting recipes for these hot summer days and evenings, as well as
breakfast. Or dessert? Hmm... Who says fruit and whipped cream between
two thin slices of angel food cake isn't a sandwich? Won't you join in
the fun by sharing your own favorite Sandwich
Recipes? Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Sandwich Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Sandwich Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Sandwich Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
FRUIT SALSA
~Shared by
Patricia, Mesa, AZ
3-4 small tomatoes
1 pint strawberries (or mango, pineapple, etc.)
1 seedless cucumber
1 red onion, optional
1 red bell pepper
1 yellow or orange bell pepper
1 can (15 1/2 ounces) black beans, drained, rinsed
1 cup fresh corn kernels
Juice of 2 limes
1 cup fresh cilantro
3 tablespoons olive oil
2 teaspoons salt
Freshly ground pepper
Corn tortilla chips
Dice tomatoes, strawberries, cucumber, red onion and peppers; place in
a mixing bowl. Add beans, corn and lime juice; mix together. Remove
cilantro leaves from stems; add leaves to bowl. Mix the olive oil, salt
and pepper to taste in a small bowl; pour over salsa. Mix well; serve
with chips. Serves 12.
Per serving: 85 calories, 35% of calories from fat, 4 g fat, 0.5 g
saturated fat, 0 mg cholesterol, 14 g carbohydrates, 3 g protein, 573
mg sodium, 4 g fiber.
HOT POTATO SALAD
~Shared by
Patricia, Mesa AZ
6 medium size potatoes
1/4 cup finely chopped onion
6 strips of bacon, diced
1/2 cup cider vinegar
1 1/2 tablespoons sugar
1 teaspoon salt
Ground pepper to taste
Cook potatoes until tender; peel and cube, season with salt and pepper.
Fry bacon until crisp; add to potatoes. Heat onion in bacon fat until
partly done, then add vinegar and sugar; heat to boiling point. Pour
over potatoes and mix lightly. Serve at once. Serves 6.
PEACH CREAM CAKE
~Shared by Sue,
Northern MI
1/2 cup butter
1/3 cup sugar
1 beaten egg
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon soda
2 teaspoons baking powder
3/4 cup buttermilk
1 can peaches
1 egg, separated
1 1/2 cups sugar
2 tablespoons flour
1 1/4 cups thick cream
Sugar and cinnamon mix
Cream together butter and sugar. Add egg, flour, salt, soda, baking
powder and buttermilk, making a biscuit like dough. Roll on well flour
board to 1/2 inch thick and line large, shallow greased pan with this
crust. Fill with sliced peaches. Mix beaten egg yolk, sugar, flour and
thick cream; fold in beaten egg white and pour over peaches. Sprinkle
with a mixture of sugar and cinnamon. Bake at 325 degrees for 15 to 20
minutes. Let cool until set before serving.
GREEN BEAN SALAD
~Shared by Sue,
Northern MI
1 pound green beans
2 small onions
6 slices bacon
1/3 cup vinegar
2 tablespoons sugar
1/2 teaspoon salt
Cut bean into 1 inch pieces. Cook 15 to 20 minutes or until tender.
Drain thoroughly and place in bowl. Keep warm. Slice onions 1/8 inch
thick. Separate slices into rings and put into bowl with beans. Dice
and fry bacon until crisp; do not pour off drippings, add vinegar,
sugar and salt. Heat to boiling, stirring well. Pour over beans and
onions and toss lightly to cool thoroughly. Serves 4.
PEANUT BUTTER FUDGE
MOUSSE
~Shared by Luanne,
FL
1 devil's food cake mix
1/2 cup melted butter
1/4 cup milk
1 egg
3/4 cup peanuts
Top mixture:
1/2 cup peanuts
1 (1 1/2 ounce) chocolate bar, chilled and then grated
Heat the oven to 350 degrees F. Grease and flour the bottom ONLY of a 9
x 13-inch baking dish.
In a large mixing bowl at medium speed, combine all the base
ingredients and mix well. Spread the mixture evenly over the greased
bottom of the baking dish and bake for 20 to 25 minutes. DO NOT
OVER-BAKE! Remove from oven and let it cool.
In a separate mixing bowl, combine peanut butter and powdered sugar
together until crumbly at low speed. Set this aside.
In another bowl, beat the cream cheese until smooth; then add the milk,
Cool Whip and pudding and beat on low for 2 minutes with mixer. Pour
half of this mixture over the cooled base and then sprinkle the peanut
butter/sugar mixture over this. Layer again with the remaining mixture
and top with peanuts that you press into it. Sprinkle with grated
chocolate, cover with plastic wrap and refrigerate overnight before
serving.
Source: RecipeGoldmine.com April 2001
RED ROBIN CREAMY
HORSERADISH SAUCE
~Shared by Luanne,
FL
I love to eat at Red Robin. There food is soooo good. My problem is
that they are in another town about 25 miles from me. Well, maybe that
is a good thing tho !!
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup horseradish, drained
1 tablespoon Dijon mustard
1 tablespoon fresh garlic
3/4 teaspoon salt
3/4 teaspoon black pepper
Drain excess juice from horseradish.
Measure ingredients into bowl and mix thoroughly with wire whip.
Place mixture into a storage container. Refrigerate.
Slap on burger and enjoy !!!
SPICY BARBECUE OVEN
FRIED CHICKEN
~Shared by Sandy,
Roswell, NM
1 cut up fryer
1 cup flour
2 tsps. salt
1/4 tsp. pepper
2 tsps. paprika
1/3 cup butter
Barbecue sauce - recipe following
Dip chicken in mixture of flour, salt, pepper and paprika. Melt butter
in shallow baking pan, place flour chicken in pan, turn over to coat
with butter. Bake skin side down at 400 degs for 30 minutes. Turn
chicken and coat with barbeque sauce. Bake 30 minutes longer or until
tender.
Barbecue Sauce:
1/2 cup diced onion
1 tsp. salt
1 tbls. vinegar
1 tbls sugar
1 tbls. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. pepper
1/2 cup catsup
1/2 cup water
Combine all ingredients in a saucepan and simmer 15 minutes.
CATFISH
COURT-BOUILLON
~Shared by Lynn,
Roswell, NM
1/2 cup cooking oil
3 pounds fish, cut crosswise, 1 1/2 inch thick
1/4 tsp. red pepper
1 1/2 tsps. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 tbls flour
1/3 cup chopped parsley
1/4 cup chopped onion tops
2 small cans tomato sauce
2 small cans water
Place oil and fish in large pan. Sprinkle with red pepper, black
pepper, garlic, flour ,parsley and onion tops. Pour tomato sauce and
water over fish. Bake at 350 degs for 1 hour or until fish is flaky. Do
not cover or stir. Serve over hot cooked rice.
WHIPPED APRICOT SALAD
~Shared by Deb,
Roswell, NM
3 oz package orange gelatin
3/4 cup hot water
1/2 cup crushed pineapple, drained
1/2 cup apricots, drained and chopped
3/4 cup apricot syrup
1/2 cup heavy cream, whipped
Dissolve gelatin in hot water. Add fruit syrup. Chill until
partially set. Whip until fluffy. Fold in fruit and whipped cream. Pour
into molds. Chill until firm.
CHERRY COKE SALAD
~Shared by Mary,
Roswell, NM
1 cup canned dark sweet cherries, well drained
1/4 cup water
2 packages, 3 oz, cherry gelatin
3/4 cup sugar
1 No. 2 can crushed pineapple, well drained
1 cup pecans
12 oz Coke
Juice from pineapple
Heat 2 cups juice and water, dissolve gelatin and sugar in hot syrup.
Add remaining ingredients and chill.
FRIED CORN
~Shared by Bobbie,
Roswell, NM
2 cups fresh corn, cut from cob
2 tbls onion, diced, optional
3 tbls shortening or oil
2/3 tsp. salt
1/4 tsp. pepper
Melt shortening or oil in heavy frying pan. Add corn, onion and
seasoning. Fry 10 to 15 minutes.
BLT DIP
~Shared by Larry
J., Spring Hill, TN
Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste
Toasted bread rounds, crackers, or pita chips
Directions:
Preheat oven to 350. Spray a 1 1⁄2-quart baking dish with nonstick
cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded
cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder,
salt, pepper, and mustard. Spoon mixture into prepared baking dish.
Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped
tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over
hot dip. Serve immediately with toasted bread rounds, crackers, or pita
chips.
MARINATED CUCUMBERS,
ONIONS, AND
TOMATOES
~Shared by Marilyn
M., Canton, OH
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water*
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
Combine ingredients in a large bowl and mix well. Refrigerate at least
2 hours before serving.
*OR Use 1/2 cup cream with 1/2 cup water for a creamy dish!
7-UP BISCUITS
~Shared by Marilyn
M., Canton, OH
These are so good! They bake up high and light! Recipe is hard to
find so here it is.
4 cups Bisquick baking mix
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Preheat over to 425 F.
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't
worry. Sprinkle some Bisquick on a flat surface, turn dough out on it,
knead and fold dough until coated with your baking mix.
Pat dough out on a floured surface to about 1/2- inch thickness, and
cut biscuits using a round biscuit (or cookie) cutter.
Melt butter in bottom of cookie sheet pan or 9 x 13 casserole dish.
Place biscuits on top of melted butter.
Bake for 12-15 minutes or until brown at 425 F degrees.
BLACK FOREST TRIFLE
~Shared by Marilyn
M., Canton, OH
4 1/2 cups milk
3 (1 oz.) squares unsweetened chocolate
1/3 cup cornstarch
1/2 cup sugar
1/4 tsp. salt
2 tsp. vanilla extract
* If you’re in a hurry, you can skip cooking the pudding, and make 1
large or 2 small instant chocolate puddings instead.
2 cups vanilla wafer cookie crumbs
1 (20 oz.) can cherry pie filling
Pudding:
Put 4 cups of the milk into a large, heavy saucepan. Add unsweetened
chocolate and heat over moderate heat, watching carefully, until
bubbles form on milk around edges of pan - milk is then scalded. Remove
from heat and set aside.
Put cornstarch, sugar, salt, and remaining 1/2 cup milk into a bowl.
Use a small whisk to stir cornstarch mixture until all dry ingredients
are moistened and no lumps remain. Be sure mixture is well stirred just
before adding to hot milk.
Using a large wire whisk, stir hot milk mixture in saucepan while
gradually adding cornstarch - milk mixture. Return saucepan to heat and
cook over moderately high heat, stirring constantly, until milk mixture
begins to boil. Boil 1 minute longer, stirring constantly.
Remove from heat and stir in vanilla extract.
Spoon 1/3 of the chocolate pudding into a 2 quart trifle dish or glass
bowl. Top with 1/3 of the cookie crumbs.
Set aside 1/2 cup cherry pie filling. Gently spoon 1/2 of the remaining
filling unto crumbs in bowl.
Repeat layering with another 1/3 of chocolate pudding, crumbs, the
remaining cherry pie filling and the chocolate pudding.
Spoon remaining cookie crumbs around chocolate pudding to form a border.
Top chocolate pudding layer with remaining 1/2 cup cherry pie filling,
placing it in the center.
Refrigerate trifle, covered, until pudding is well chilled, 5 to 6
hours.
Makes 8 servings.
SUGAR-FREE COFFEE
CAKE
~Shared by Marilyn
M., Canton, OH
1 cup butter
3 large eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/4 cups water (or use the pineapple juice)
2 teaspoons vanilla
1 cup carrots, grated fine
1 small can crushed pineapple, drained
1/2 cup raisins; optional
1/2 cup chopped nuts, your choice
1/2 cup coconut; optional
Cream the butter until fluffy and light.
Blend eggs into the butter mixture, one at a time.
Whisk together flour, baking soda and baking powder in a bowl.
Sift the dry mixture into butter mixture, alternating with the water
(1/2 cup at a time). Add the vanilla.
Fold grated carrots, pineapple, raisins, chopped nuts and coconut into
the mixture.
Spread batter evenly in a 9×13 in pan.
Bake at 350 degrees for 20-25 minutes or until knife comes out clean.
Yield: 12 to 14 servings.
CRISPY CHEDDAR
CHICKEN
~Shared by Marilyn
M., Canton, OH
You may never fry chicken again after tasting this crispy baked chicken.
Crush crackers. If using chicken breasts and not tenders, cut each
chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs each into 3 separate small
pans.
Toss salt and pepper into the cracker crumbs and stir the mixture
around to combine.
Dip each piece of chicken into the milk and then the cheese. Press the
cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press
it in.
Spray a 9 x 13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the
edges of the chicken are golden brown and crispy.
Sauce:
1 (10 oz.) can cream of chicken soup
2 Tbsp sour cream
2 Tbsp. butter
In a medium-sized sauce pan combine the cream of chicken soup, sour
cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot. Serve
over the chicken.
BAKED TEX-MEX
PIMIENTO CHEESE DIP
~Shared by Linda
H., Rosharon, TX
Turn pimiento cheese sandwich spread into a hot and spicy appetizer by
adding chopped jalapeño pepper to the cheese mixture and baking it in a
casserole dish. Instead of a 2-quart dish, you can also bake the
mixture in two (1-quart) baking dishes.
Yield: Makes about 4 cups
1 1/2 cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-oz.) block extra-sharp Cheddar cheese, shredded
1 (8-oz.) block pepper Jack cheese, shredded
Garnish: fresh cilantro leaves
Serve with: French bread cubes
Preheat oven to 350. Stir together first 4 ingredients in a large
bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt.
baking dish.
Bake at 350 for 20 to 25 minutes or until dip is golden and bubbly.
Garnish, if desired. Serve with French bread cubes.
Source: Southern Living JANUARY 2011
SMOKY CHIPOTLE AND
BLACK BEAN
CHILAQUILES
~Shared by Linda
H., Rosharon, TX
10 6-inch corn tortillas (or 4-5 cups stale corn tortilla chips)
4 Tbsp. vegetable oil, divided
1 Tbsp. cumin
1 tsp. coriander
Zest and juice of 1 lime, divided
1 medium red onion, chopped
3 cloves garlic, finely chopped or grated
2 chipotle peppers in adobo sauce (from a 7-ounce can), seeded and
chopped, plus 1 Tbsp. adobo sauce
2 15-ounce cans diced fire-roasted tomatoes, drained
Salt and freshly ground pepper
2 Tbsp. butter
3 cups corn, fresh off the cob or frozen and defrosted
2 15-ounce cans black beans, drained
A few dashes hot sauce
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded smoked cheddar cheese
3 scallions, chopped on bias
1/2 cup (about a handful) chopped cilantro
1 8-ounce container sour cream
Preheat oven to 400F.
Stack the corn tortillas on top of one another and slice them into
strips about an inch thick. Place into a mixing bowl along with 2 Tbsp.
vegetable oil, cumin, coriander and lime zest. Give everything a toss
to evenly coat the tortilla strips then place them onto a baking sheet.
Bake the strips until they're crispy and golden brown, 12-15 minutes
While the tortillas are crisping up in the oven place a medium-size
skillet over medium-high heat with 1 turn of the pan of vegetable oil,
about 1 Tbsp.. Toss the red onion and garlic into the pan and cook 2-3
minutes to soften them up. Add in the chipotle peppers along with the
adobo sauce and the tomatoes. Season with salt and freshly ground black
pepper and stir to combine. Transfer everything to a food processor and
pulse until it resembles salsa. Set aside.
Place another skillet over medium-high heat and add the butter. Add the
corn to the melted butter and cook it until really golden brown, 8-10
minutes. (The secret to getting it good and brown here is to only stir
it occasionally - let the corn sit so that the sides can brown up.)
While the corn is cooking, place the same skillet the onion and peppers
were cooked in back over medium-high heat with 1 turn of the pan of the
vegetable oil, about 1 Tbsp. Add in one can of black beans and heat
them through. Using a wooden spoon or potato masher, mash the beans to
a paste, then stir in the other can of beans and hit it with the hot
sauce and some salt.
Assemble the chilaquiles by ladling half of the salsa into a 9x13"
casserole dish. Arrange the toasted corn strips or chips in the dish
and top them off with the black beans, followed by the corn and the
remaining salsa. Top with a shower of your shredded cheeses and pop it
into the oven to melt the cheese, 7-8 minutes.
When the dish comes out of the oven squeeze the juice from the lime
over the top and garnish with scallions and chopped cilantro. Pass some
sour cream at the table to dollop on top.
Yields: 6-8 servings
CHICKEN MOLE
~Shared by Linda
H., Rosharon, TX
Servings: 6
Mole is a traditional Mexican sauce that is made from onions, garlic,
chile peppers, ground nuts, spices, sunflower or soybean oils, sugar,
and occasionally a small amount of sweet chocolate. In this recipe all
the ingredients are added to the cooked chicken to create a mole-like
sauce. Serve the chicken over rice with extra sauce spooned over the
top.
6 medium chicken breast halves (about 2-1/4 pounds total)
2 tablespoons olive oil or cooking oil
1 small onion, chopped
1 clove garlic, minced
1-1/2 teaspoons chili powder
1 teaspoon sesame seed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 small tomato, chopped
1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
1/2 cup chicken broth
1/2 cup tomato sauce
2 tablespoons raisins
2 teaspoons unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Toasted pumpkin seeds or slivered almonds (optional)
Skin chicken. In a large skillet cook chicken in hot oil over medium
heat about 10 minutes or until chicken is lightly browned, turning to
brown evenly. Add onion, garlic, chili powder, sesame seed, salt,
cumin, and cinnamon. Cook and stir for 30 seconds.
Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa
powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer,
uncovered, about 15 minutes or until chicken is tender and no longer
pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to
desired consistency (4 to 5 minutes).
To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin
seeds or almonds, if desired. Makes 6 servings.
BANANA SPLIT ICE
CREAM PIE
~Shared by Jean,
Syracuse, NY
You can also use a pre-made chocolate cookie crumb crust instead of
making your own.
Makes 1 - 9 inch pie ( 8 servings).
20 chocolate wafer cookies, crushed
1/4 cup melted butter or margarine
2 bananas, sliced
4 cups strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
1 Mix cookie crumbs with 1/4 cup melted butter or margarine.
Press into a 9-inch pie plate.
2 Arrange bananas over bottom of crust. Spread ice cream in an
even layer over bananas. Top with drained pineapple. Spread
whipped cream over all and sprinkle with nuts.
3 Place pie in freezer for 4 hours or until firm. Garnish with
cherries, if desired. Makes 8 servings.
SALTED PEANUT CHEWS
~Shared by Jean,
Syracuse, NY
Easy Pillsbury cookie dough makes a luscious crust that holds a nutty,
chewy filling.
Gertrude M. Schweitzerhof, Cupertino, CA, Bake-Off 29 (Miami, 1980)
Ingredients:
1 roll (18 oz) Pillsbury refrigerated sugar cookies
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Preparation Directions:
1. Heat oven to 350F. Break up cookie dough into ungreased 13x9-inch
pan. With floured fingers, press dough evenly in bottom of pan to form
crust.
2. Bake 15 to 20 minutes or until light golden brown.
3. Remove partially baked crust from oven. Immediately sprinkle
marshmallows evenly over crust.
4. Return to oven; bake 1 to 2 minutes longer or until marshmallows
just begin to puff. Cool while preparing topping.
5. In large saucepan, heat corn syrup, margarine, vanilla and peanut
butter chips over medium heat, stirring constantly, just until melted
and smooth. Remove from heat. Stir in cereal and peanuts. Immediately
spoon warm topping over marshmallows; spread to cover. Refrigerate
about 45 minutes or until firm. For bars, cut into 6 rows by 6 rows.
36 bars
APPLE BRAN MUFFINS
~Shared by Jean,
Syracuse, NY
2/3 c. milk
2 tsp. vinegar
1 c. shreds of wheat bran cereal
2 eggs, beaten
2 tbsp. vegetable oil
1/4 c. sugar
1/2 c. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. peeled, finely chopped apple
1 tbsp. wheat germ, toasted
Combine milk and vinegar in a mixing bowl; let stand 1 minute. Add
cereal; let stand 5 minutes. Beat in egg and oil; stir in sugar.
Combine flour, cinnamon and soda; add to cereal mixture, stir just
until moistened. Fold in apple. For Microwave: Spoon batter into
paper-lined microwave muffin cups, filling 2/3 full. Sprinkle with 1/4
teaspoon wheat germ. Microwave high, 2-3 minutes, rotating once. Let
muffins cool in pan 1 minute; serve immediately. Repeat procedure with
remaining batter.
BLUEBERRY PUDDING
CAKE
~Shared by Jean,
Syracuse, NY
Ingredients:
2 cup Blueberries
3/4 cup Sugar
3 tbs. Butter or margarine
1 1/2 cup Flour, sifted
1 tsp. Baking powder
1/4 tsp. Salt
3/4 cup Milk
1 cup Boiling water
1 cup Sugar
1 tbs. Cornstarch
Preparation:
Line a well greased 2 x 8 x 9 inch pan with blueberries. Cream
3/4 cup sugar and butter. Sift dry ingredients and add milk
Alternately with dry ingredients. Spread batter evenly over
Berries...Then combine 1 cup sugar with 1 tablespoon of cornstarch And
sprinkle over cake batter. Pour the boiling water over all and
Bake in a moderate oven at 350 degrees for one hour. Serve with
Whipped cream or ice cream and plain.
BAKED PORK CHOPS
WITH PARMESAN-SAGE
CRUST
~Shared by Jean,
Syracuse, NY
By Ron Merlin - Pork chops the way they should be. The crusting is
delicious, and baking them in the oven keeps them moist and tender.
2. Mix breadcrumbs, cheese, sage and lemon peel in pie dish.
3. Whisk eggs in medium bowl to blend.
4. Place flour on plate; season generously with salt and pepper.
5. Coat pork chops on both sides with flour; shake off excess.
6. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
7. Melt butter with oil in heavy large ovenproof skillet over
medium-high heat.
8. Add pork chops to skillet and cook until golden brown, about 2
minutes per side.
9. Transfer skillet with pork to oven.
10. Bake until pork chops are crisp on the outside and meat thermometer
inserted into pork registers 150F, about 20 minutes.
11. Transfer pork chops to plates.
12. Garnish with lemon wedges and orange wedges, if desired, and serve.
BANANA AND MANGO
BREAD
~Shared by Jean,
Syracuse, NY
Makes 2 loaves
1 cup Butter
1 1/4 cup Packed Brown Sugar
3 Eggs
3 cups Self-raising flour
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp Grated Fresh Nutmeg
1 1/2 cup Mashed Ripe Bananas
1 Small Ripe Mango
1 cup Golden Raisins
1/2 cup Chopped Walnuts
The recipe says to use self-raising cake/pastry flour and the small
ripe mango should be peeled and pureed. In a bowl, cream the butter
with sugar until fluffy; beat in eggs, one at a time, until
incorporated. In another bowl, combine self-raising flour with salt,
cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the
dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts. Pour
batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the center
tests done. Leave in pan for 10 minutes; remove form loaf pans and let
cool on racks.
Makes 2 loaves.
SAND PUDDING
~Shared by Johnny,
LA
Oh my gosh! How about a "Sand" Pudding for a summer party dessert??
Imagine the faces, especially if served in a sand bucket with a play
shovel to serve!
Ingredients
1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
1/4 C Butter
2/3 C powdered sugar
2 small pkgs French Vanilla pudding mix
2 3/4 C Milk
12 oz Cool Whip
Instructions
Add Vanilla Wafers and 2 Oreos to your food processor and crush until
they resemble sand.
In a small bowl, cream together softened 8 oz cream cheese, butter, and
powdered sugar.
In another larger bowl, mix pudding with milk.
Add Pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes
Allow to chill in fridge at least one hour before serving.
ARMADILLO AND RICE
~Shared by Johnny,
LA
1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth
Boil armadillo until tender; reserve broth. Remove meat from bones. Cut
onions and celery and cook in butter until tender. Add mushrooms and
meat and simmer for 5 minutes. Put in a large baking pan or dutch oven
and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in
375 degrees F. oven and cook until tender. Serves 12.
BAKED OR BARBECUED
ARMADILLO
~Shared by Johnny,
LA
2 lbs. armadillo meat
1 stick oleo or butter
Lemon juice
Dash onion salt
Salt to taste
Pepper to taste
Lemon pepper to taste
Season with salt, pepper, lemon pepper, lemon juice, and rub with
butter. Wrap in foil and bake at 325 degrees F. for approximately 45
minutes. Remove foil, add more butter and brown. For barbecued
armadillo, baste with barbecue sauce over grill after removing foil.
ARMADILLO IN MUSTARD
SAUCE
~Shared by Johnny,
LA
1 1/4 cups dry white wine
1/2 cup oil
2 garlic cloves, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cups light cream
1 tbsp. brown mustard (e.g. Gulden's) or Poupon Dijon
1 tbsp. cornstarch
Mix all ingredients of marinade and add armadillo. Marinate about 8
hrs., turning meat occasionally. Remove armadillo and reserve marinade.
Melt butter in deep skillet and brown armadillo pieces. Pour in
marinade and bring to a boil. Stir in seasoning, cover and simmer until
tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place
armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low
heat and stir in this mixture a little at a time. Stir sauce until hot,
but not boiling, and thickened. Pour sauce over armadillo. Serve with
steamed rice.
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture
over 1 side of chicken breast.
Roll chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with
toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.
OVEN ROASTED
SAUSAGES, POTATOES, AND
PEPPERS
~Shared by Johnny,
LA
This recipe will serve 3-4 adults.
1 package (1 lb) of your favorite sausage links (Johnsonvilles,
Evergood, or Any smoked sausage you like. I used polish sausages, 4 to
a pack)
(ME I'D USE HOT DOWN HOME SAUSAGE)
4-5 decent-sized potatoes (I prefer yukon gold, or red bliss)
1 small jar banana peppers, GREEN CAYENNE OR JALAPENO
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*Optional - 2 tsp dried rosemary (Bachelors, ignore this. Your salt and
pepper will be fine. I know that asking you to procure olive oil was
already a stretch.)
*Optional - 3 tbsp creole seasoning
Directions:
1. Spray a large baking pan w/ nonstick spray (make sure there is at
least a small "lip" that provides a "side" to the pan, don’t use a flat
baking sheet.
2. Slice sausages into thin rounds, about 1/5" thick. if you know how
to slice using a "bias" cut, do that.
3. Cut potatoes into 1/2 chunks.
4. Slice onion and pepper into strips.
5. Place all ingredients on baking sheet and drizzle oil over. use your
hands to toss everything together in the oil, making sure everything
feels coated.
6. Add salt & pepper and spices (if using).
7. Top w/sliced banana peppers (I'D USE CAYENNE OR JALAPENO).
8. Bake at 400 for about 30-35 min, until potatoes are tender.
HEIDI'S FAMOUS BAKED
BEANS
~Shared by Johnny,
LA
Ingredients
2 (19.75 ounce) cans of Campbells Pork and Beans
8-12 pieces of bacon
1 cup white onion, chopped finely
1 cup ketchup
1 cup firmly packed brown sugar
1/2 teaspoon chili powder (add to taste)
1 teaspoons dry ground mustard
Instructions
Fry bacon in skillet. Remove bacon and put on paper towels but leave
drippings in pan. Saute onion on low until clear. Crumble bacon back in
skillet, add beans. Add ketchup, brown sugar, chili powder, and
mustard. Bake in 350 degree oven for one hour. Either serve right away
or keep in a crockpot on low until meal or BBQ. Serves 8.
FRESH CUCUMBER SALAD
~Shared by Treva, NC
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set a side. Put vinegar,
sugar, celery seed and mustard seed in a pot and bring to a boil.
Remove from heat and let cool for one hour. Pour mixture over
cucumbers. Put in jars and store in refrigerator. Will keep up to 2
months. Makes 2 quart jars.
CHILE-CHEESE EGG
CASSEROLE
~Shared by Treva,
NC
1 stick (1/2 cup) butter
10 eggs
2 egg whites
1/2 cup flour
1 tsp baking powder
2 (8-oz) cans diced green chiles
1 quart (4 cups) cottage cheese
1/2 cup mascarpone cheese
1 lb shredded Monterey Jack
Salt and pepper, to taste
1. Preheat oven to 400 degrees F.
2. Place butter in a 9-by-13-inch baking pan. Place pan in oven until
butter is melted. Pour half the butter into a small bowl and set aside.
3. Beat eggs and egg whites lightly in a large bowl. Stir in flour,
baking powder, chiles, all cheeses, salt, and pepper. Mix well.
4. Pour egg mixture into baking pan. Pour reserved butter evenly over
the top.
5. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 35 to 40
minutes or until casserole is set.
Cook’s Tips: You can make this dish in advance and reheat it, covered,
in a 325°F oven until hot. Spice things up with a dab of green chile
enchilada sauce or your favorite salsa. A tossed green salad is a great
accompaniment for this casserole.
Serves 12
Nutritional Information Per Serving: 440 calories, 9g carbs, 27g
protein, 34g fat, 240mg cholesterol, 730mg sodium, 0g fiber
ROCKY ROAD PIE
~Shared by Treva, NC
1 quart chocolate ice cream, softened
1 cup mini marshmallows
1/2 cup plus 1 tablespoon chopped walnuts
1/4 cup plus 1 teaspoon mini chocolate chips
1 (9-inch) chocolate graham cracker pie crust
1 cup marshmallow creme
1 cup frozen whipped topping, thawed
1. In a large bowl, combine ice cream, marshmallows, 1/2 cup walnuts,
and 1/4 cup chocolate chips; mix well. Evenly spoon mixture into pie
crust.
2. In a medium bowl, stir together marshmallow creme and whipped
topping. Spread evenly over ice cream; sprinkle with remaining nuts and
remaining chocolate chips.
3. Cover lightly and freeze at least 4 hours. Thaw 5 minutes before
slicing and serving.
CREAMY SUMMER CITRUS
FRUIT SALAD
~Shared by Treva, NC
1 cup Yoplait® Original vanilla yogurt (from two 6-oz containers)
1 tablespoon mayonnaise
1/4 teaspoon grated orange peel
2 tablespoons orange juice
1 pint (2 cups) strawberries, sliced
1 kiwifruit, peeled, cut up
1 small bunch seedless green grapes, cut in half
1 can (11 oz) mandarin orange segments, drained
In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and
orange juice. Gently stir remaining ingredients into yogurt mixture.
Cover and refrigerate at least 1 hour but no longer than 4 hours.
1. Place eggs in a saucepan, and cover with cold water. Bring water to
a boil and immediately remove from heat. Cover, and let eggs stand in
hot water for 10 to 12 minutes. Remove from hot water, and cool. To
cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over
medium-high heat until evenly brown. Alternatively, wrap bacon in paper
towels and cook in the microwave for about 1 minute per slice. Crumble
and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks
to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and
cheese. Stir in mustard. Fill the whites with the mixture.
1. COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium
bowl. Add 1 cup of the boiling water; stir at least 2 min. until
gelatin is completely dissolved. Add enough ice cubes to 1 cup of the
cold water to measure 2 cups. Add to gelatin; stir until ice is
completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups,
adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.
2. MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar
in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min.
until gelatin is completely dissolved. Add enough ice cubes to
remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir
until ice is completely melted. Refrigerate 1 hour.
3. SPOON about 3 Tbsp. of the whipped topping over red gelatin in each
cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin
to each cup. Freeze 1 hour or until almost firm. Insert wooden pop
stick or plastic spoon into center of each cup for handle. Freeze an
additional 4 hours or overnight. To remove pops from cups, place
bottoms of cups under warm running water for 15 sec. Press firmly on
bottoms of cups to release pops. (Do not twist or pull pop sticks.)
Store leftover pops in freezer.
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tbs. margarine or butter, melted
14 oz. can Eagle Brand sweetened condensed milk
1/3 cup ReaLemon lemon juice from concentrate
2 (80oz.) containers plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 pint fresh strawberries, sliced
1 cup fresh blueberries
Combine crumbs, sugar and margarine. Press on bottom of 12x7" dish. In
large bowl, combine sweetened condensed milk, ReaLemon, yogurt,
marshmallows and nuts. Spread half the mixture over crust. Top with
half the berries, remaining yogurt mixture then remaining berries.
Cover; freeze 6 hours or until firm. Remove from freezer 10 minutes
before serving. Freeze leftovers.
2 cups Original Bisquick® mix
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup beer or apple sauce
2 tablespoons butter or margarine, melted
1/4 cup sesame or poppy seed
1 loaf (8 oz) prepared cheese product, cut into cubes
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup Old El Paso® refried beans
Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix,
Cheddar cheese and beer until soft dough forms; beat vigorously 20
strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick
mix to coat. Shape into a ball; knead 5 times. Press or roll dough into
16x10-inch rectangle. Cut rectangle into 2-inch squares (do not
separate); cut squares diagonally in half. Spread with melted butter;
sprinkle with sesame seed. Separate triangles and place on cookie
sheet. Freeze until firm, about 1 hour. Place frozen triangles in
airtight container. Freeze up to 1 month. Heat oven to 450°F. Spray
large cookie sheets with cooking spray. Place triangles on cookie
sheets. Bake 8 to 10 minutes or until golden brown. To make sauce, in 1
1/2-quart saucepan, heat cheese product, salsa and beans over low heat,
stirring occasionally, until cheese is melted and sauce is hot. Serve
triangles with sauce.
Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef
broth and barbeque sauce mixture. Cover bowl and place in the
refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight
is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to
desired doneness.
INGREDIENTS (Nutrition)
1 (9 inch) prepared graham cracker crust
2 cups white sugar
6 tablespoons cornstarch
4 egg yolks, beaten
4 cups milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1 1/2 cups cantaloupe - peeled, seeded and cubed
In a large microwave-safe bowl, combine sugar and cornstarch. Mix in
egg yolks, followed by milk. Beat on high speed with hand mixer for 1
minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an
additional 5 minutes.
Stir vanilla extract and butter or margarine into milk mixture. Puree
the cantaloupe in a blender or food processor and mix into the custard.
Pour mixture into graham cracker crust. Chill at least one hour before
serving. Garnish with whipped cream.
1 bunch fresh asparagus, trimmed
2/3 cup water
1 / 4 cup olive oil
1 / 2 cup grated Parmesan cheese
10 grape tomatoes, halved
Combine the asparagus and water in a 10 inch skillet and place over
medium heat; cover. Allow the asparagus to steam until tender, about 10
minutes; drain. Reduce heat to low and return the skillet to the heat.
Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese.
Add the grape tomatoes to the skillet and replace the lid. Allow to sit
covered until the cheese melts and the tomatoes are slightly steamed,
about 2 minutes.
Pastry for single crust pie (9")
4 C. sliced peeled peaches
2 T. peach preserves
1 C. sugar
1 C. sour cream
3 egg yolks
1/4 C. all purpose flour
1 t. vanilla extract
Topping:
1/2 C. flour
1/2 C. packed brown sugar
1/4 C. sugar
3 T. chopped pecans
1 t. ground cinnamon
1/4 C. cold butter
Line a 9" pie plate with pastry; trim and flute edges.
In a large bowl combine peaches and preserves. Transfer to
pastry. In a small bowl whisk the sugar, sour cream, egg yolks,
flour and vanilla. Pour over peaches.
Bake at 425 for 30 minutes. Meanwhile in a small bowl combine the
flour, sugars, pecans and cinnamon. Cut in butter until
crumbly. Sprinkle over pie. Cover edges of crust to prevent
over browning.
Bake 15-20 minutes or until a knife inserted in center comes out clean
and topping is golden brown. Cool on a wire rack for 1
hour. Store in refrigerator.
Trim the tail and fins off of the salmon. Make several shallow cuts
across the salmon's skin. Place salmon on 3 large, slightly overlapping
sheets of aluminum foil.
In a bowl, stir together soy sauce, chile sauce, ginger, and garlic.
Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the
salmon.
Fold the foil over the salmon, and crimp the edges to seal.
If using hot coals, move them to one side of the grill. Place the fish
on the side of the grill that does not have coals directly underneath
it, and close the lid. If using a gas grill, place the fish on one
side, and turn off the flames directly underneath it; close the lid.
Cook for 25 to 30 minutes. Remove to a serving platter, and pour any
juices that may have collected in the foil over the top of the fish.
Sprinkle with green onions.
1 egg
1/2 cup cola-flavored carbonated beverage, divided
1/2 cup crushed saltine crackers
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1 1/2 pounds ground beef
Preheat a grill for high heat. When the grill is hot, lightly oil the
grate.
In a medium bowl, mix together the egg, 1/4 cup of cola, crackers, 2
tablespoons of French dressing, and Parmesan cheese. Crumble in the
ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch
patties. Pour the remaining cola and dressing into a small bowl, and
mix well.
Grill burgers for about 3 minutes per side. Brush with the dressing and
cola, then grill for 8 to 10 more minutes, basting occasionally.
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for posting. Thanks!
Heart
Healthy
WATERMELON &
HEIRLOOM TOMATO SALAD
~Shared by Treva, NC
Dr. Weil's True Food Kitchen
A True Food Kitchen restaurant exclusive! You will be surprised how
good something so simple can taste. Watermelons and tomatoes are a
match made in heaven! Remember that this salad is only as good as the
ingredients you put into it, so be sure to use organic, and if you can,
local, produce! Watermelon and tomatoes are both abundant sources of
lycopene, which has been found to be protective against cancer of the
prostate, breast, lung and colon.
2 organic watermelons, peeled & cut into chunks
8 organic local heirloom tomatoes (various colors and sizes), cut up
24 mint or basil leaves
2 tablespoons red onion, sliced paper-thin
4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Feta cheese, optional
Coarse sea salt, to taste
Pepper, to taste
Arrange the pieces of watermelon and tomato on a serving platter.
Sprinkle with mint/basil leaves and red onion. Drizzle with olive oil
and vinegar. Finish with salt and pepper.
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2
cup COOL WHIP.
STACK cake layers on serving plate, spreading pudding mixture between
layers.
MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on
HIGH 30 sec.; stir until chocolate is completely melted and mixture is
well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours,
removing from refrigerator 30 min. before serving.
Kraft Kitchens Tips
How to Slice Cake Evenly Use toothpicks to mark cake into 3 layers. Use
a long serrated knife to cut cake, in sawing motion, into layers.
Makeover - How We Did It
We've taken a classic recipe and made it over by preparing it with
JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP
LITE Whipped Topping and an angel food cake. We also eliminated the
butter and powdered sugar in the chocolate topping. These changes will
save you 170 calories and 10 grams of total fat, including 3 grams of
saturated fat, per serving.
Make Ahead
Dessert can be made up to 4 hours in advance. Remove from refrigerator
30 min. before serving.
Nutrition bonus
Enjoy a serving of this low-fat classic pie that can fit into a
healthful eating plan.
Nutritional info per serving
Calories 130
Total fat 3 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 350 mg
Carbohydrate 24 g
Dietary fiber 1 g
Sugars 20 g
Protein 3 g
Source: Kraft Recipes
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if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Diabetic
Choices
GRILLED CHICKEN BREASTS WITH FRUIT
SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings.
Serving Size: about 4 ounces
INGREDIENTS
Fruit Salsa Ingredients:
- 2 cans (8 oz each) crushed pineapple, packed in juice, drained
- 1 mango, peeled and cubed
- 1/2 papaya, peeled and cubed
- 2 Tbsp rice vinegar
- 1 Tbsp finely minced cilantro
- 1 Tbsp minced red pepper
In a medium bowl, combine salsa ingredients. Cover and refrigerate for
1 hour.
Preheat an oven broiler or outdoor grill. Brush the chicken breasts
with the olive oil. Grill or broil the chicken about 7 minutes per side
or until no pink remains.
To serve: Place fruit salsa on a plate using a few spoonfuls per
person. Top with a cooked chicken breast. Garnish with kiwi slice.
Nutritional Information Per Serving: Calories: 305; Protein: 32 g;
Sodium: 79 mg; Carbohydrates: 30 g; Fat: 6 g; Cholesterol: 85 mg
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
- 2 green onions, chopped
- 1 jalapeno chile, seeded and minced
- 1 tablespoon minced, peeled fresh ginger
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons vegetable oil
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon plus 1/8 teaspoon salt
- 1 pound skinless, boneless chicken breast halves, cut into 12
pieces
- 1 red pepper, cut into 1-inch pieces
- 1 green pepper, cut into 1-inch pieces
Directions
In blender or in food processor with knife blade attached, process
green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons
oil, allspice, thyme, and 1/2 teaspoon salt until paste forms.
Place chicken in small bowl or in ziptight plastic bag and add
green-onion mixture, turning to coat chicken. Cover bowl or seal bag
and refrigerate chicken 1 hour to marinate.
Meanwhile, in small bowl, toss red and green peppers with remaining 1
teaspoon oil and remaining 1/8 teaspoon salt.
Place kabobs on rack in broiling pan. Brush kabobs with any remaining
marinade.
Place pan in broiler at closest position to heat source. Broil kabobs 5
minutes; turn and broil until chicken loses its pink color throughout,
about 5 minutes longer.
Nutritional Information Per Serving: Calories: 181; Protein: 27 g;
Sodium: 525 mg; Carbohydrate: 6 g; Cholesterol: 66 mg; Fat: 5 g
Exchanges: 3 Lean Meat, 1/2 Bread/Starch
- 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.
Yield: 14 servings
Serving Size: 2 tablespoons each
Ingredients
- 1-1/2 cups frozen peas
- 1 small ripe avocado, peeled, seeded, and cut into chunks
- 1 tablespoon reduced-fat mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 garlic clove, minced
- 1/2 cup mild or medium low-sodium or regular salsa
Directions
In a small saucepan, combine the peas and 1/4 cup boiling water. Cover,
bring to a boil, and simmer 2 minutes. Cool in a colander until cold
running water. Drain well.
In a food processor container, combine the peas, avocado, mayonnaise,
lemon juice, cumin, chili powder, and garlic. Process until blended but
not absolutely smooth, stopping and scraping the container sides, if
necessary. Stir in the salsa.
Cover and refrigerate 1 to 2 hours or up to 24 hours to allow the
flavors to blend. The dip will keep in the refrigerator 1 to 2 days.
Serve with fat-free tortilla chips.
Nutritional Information Per Serving: Calories: 36; Protein: 1 g;
Sodium: 42 mg; Cholesterol: 42 mg; Fat: 2 g; Dietary Fiber: 2 g;
Sugars: 2 g; Carbohydrates: 4 g
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For
Two
CHICKEN POT PIE
~Shared by Luanne,
FL
This is great for two people and you could use crescent rolls instead
of baking mix.
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 cup milk
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4
cups)
1 cup cubed cooked chicken or turkey
1 egg
1 cup biscuit baking mix
How to Make It
1 Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables
and chicken in a 9-inch pie plate.
2 Stir the remaining milk, egg and baking mix in a small bowl.
Spread the batter over the chicken mixture.
3 Bake for 30 minutes or until the topping is golden brown.
Source: Campbell's
MARINATED KALE SALAD
WITH APPLES AND
ORANGES
~Shared by Maggie,
TX
"Give the kale time to soak up the dressing and become a little more
tender. Then it'll be an acceptable and delicious replacement for
lettuce in your salad!"
Servings: 2
Active Time: 10 min
Total Time: 15 min
Ingredients:
For Dressing:
4 Tbsp canned mandarin orange juice
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/2 tsp dijon mustard
Salt and pepper, to taste
For Salad:
3 to 4 cups finely chopped kale leaves (toss the tough ribs)
1/2 cup canned mandarin orange slices
1/2 medium red apple (Gala or Red Delicious), chopped
1 Tbsp raw sunflower seeds
Directions:
1. In a small bowl, whisk together the dressing ingredients.
2. Place the kale in a medium bowl and drizzle the dressing on top.
Toss a few times until well coated with the dressing. Let the kale sit
for about 10 minutes, tossing often to re-coat with the dressing. Add
the remaining ingredients, toss again, divide between two plates and
serve.
Source: Lori Lange of RecipeGirl.com
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Publisher's
Choice
BETTER THAN ROBERT
REDFORD DESSERT
Adapted from Family Circle.
1 cup all-purpose flour
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with
nonstick cooking spray.
In a medium-size bowl, mix flour, walnuts and butter. Pat into
prepared dish. Bake at 350 degrees for 15 minutes. Cool
completely.
In a bowl, beat cream cheese and confectioner's sugar until
smooth. Fold in half of the whipped topping. Spread over
cooled crust.
Prepare vanilla pudding using 2 cups of the milk. Spread over
cream cheese layer. Prepare chocolate pudding with remaining 2
cups milk. Spread over the vanilla pudding layer. Spread
remaining whipped topping over pudding. Refrigerate at least 2
hours or overnight. Sprinkle with nuts and chocolate
shavings. Cut into squares.
OUR VERSION OF
WINGER'S STICKY FINGERS
AND FREAKIN' AMAZING SAUCE
Ingredients
For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other
sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water
For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)
Instructions
Heat up hot sauce, brown sugar and water in a saucepot until all the
sugar dissolves. Remove from heat and allow to cool to room temp before
adding to wings OR prepare ahead of time and refrigerate. The wings
turn out best if you don't pour warm sauce over them. You want it nice
and thick.
That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it
:) Mix it with a little bit of ranch to make their creamy amazing
dressing.The possibilities are ENDLESS with this sauce!
In a frying pan, heat oil and cook chicken tenders until crispy and
warm. Dip each piece of chicken in the sauce so it is completely
covered and move to serving plate, pour any remaining sauce over the
chicken.
Serve with ranch (we like to make the Hidden Valley Packet Ranch
prepared with buttermilk instead of milk) or blue cheese dressing.
*If you want to go a little lighter you can also bake the chicken
tenders instead of frying, they still taste really good.
1 can fruit pie filling
1 small box cake mix
1/2 cup butter, melted
1/4 cup chopped nuts (optional)
1/4 cup firmly packed brown sugar
Heat oven to 350 degrees F.
Generously grease sides and bottom of an 8-inch square baking pan. Pour
pie filling into pan; spread evenly. Sprinkle dry cake mix evenly over
fruit filling. Drizzle butter over top. Bake for 45 minutes to 1 hour.
Serve hot.
Serve topped with whipped cream or ice cream, if desired.
SUMMER FIREWORKS
PASTA SALAD
1 pound Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp. Iow-sodium chicken broth
1/2 - 3/4 lb. skinless, boneless chicken breast halves, cut in l-inch
pieces
8 plum tomatoes (about 1 1/2 pounds), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp. Parmesan cheese
2 tbsp. toasted pinenuts or walnuts
1/2 cup low-sodium chicken broth
1 tbsp olive oil
1 1/2 tbsp. red wine vinegar
Salt and freshly ground black pepper to taste
Garnish:
Cilantro sprigs
Blue corn chips
Prepare pasta according to package directions. Drain and set aside in
large serving bowl. Place ingredients for Cilantro Pesto in a blender
or food processor, process until finely chopped.
Heat chicken broth in non-stick skillet over medium heat. Add chicken
and saute 3 to 4 minutes per side, or until browned and cooked through.
Add chicken, tomatoes, red onion and pine nuts to pasta.
Toss with all of the Cilantro Pesto until combined.
1/2 c. sugar
2 c. hot water
1/2 c. cold water
1 tsp. vanilla
1/2 c. nuts
2 pkg. raspberry jell-o
1 envelope plain gelatin
1 c. cream or half and half
1 (8 oz.) cream cheese
1 (15 1/2 oz.) can blueberries in sugar
Bottom layer: Dissolve 1 package red gelatin in 1 cup hot water and 1
cup cold water. Let set until firm in 7 x 10-inch pan.
Middle layer: Dissolve plain gelatin in 1/2 cup water. Heat cream and
sugar together without boiling. Mix into gelatin. Add vanilla, cream
cheese and nuts. Cool and pour over first layer. Allow to set.
Top layer: Dissolve second box of red gelatin in 1 cup hot water. Add
blueberries with juice and blend. Pour over second layer. Refrigerate
to set.
BARBECUED OYSTERS
1/4 cup tomato-based chili sauce
1 tablespoon oyster or soy sauce
1 tablespoon lemon juice
2 teaspoons minced fresh cilantro
16 oysters in shells (about 4 in. long), scrubbed
In a small bowl, mix chili sauce, oyster sauce, lemon juice, and
cilantro.
To shuck each oyster, place shell, cupped side down, on a heavy towel.
Grip curved end of shell with a towel and hold oyster level. Firmly
insert an oyster knife into hinge at narrow end of oyster between top
and bottom shell; twist to open. Slide oyster knife along underside of
top shell to cut adductor muscle and free oyster. Remove top shell.
Slide knife under oyster to cut free. Leave in shell and set shell side
down on a tray.
Spoon an equal portion of the chili sauce mixture onto each oyster.
Set oysters on a barbecue grill over a solid bed of hot coals or high
heat on a gas grill (you can hold hand at grill level only 2 to 3
seconds); close lid on gas grill. Cook until juices bubble, about 4
minutes.
Serve hot oysters in shells. Makes 8 appetizer servings.
Nutritional Information
Amount per serving
Calories: 93
Calories from fat: 23%
Protein: 9.9g
Fat: 2.3g
Saturated fat: 0.5g
Carbohydrate: 7.6g
Fiber: 0.0g
Sodium: 310mg
Cholesterol: 55mg
Cut the peaches in half and remove the pits. Dust the cut side of each
half with some of the sugar and ginger. Light a charcoal grill and
allow the coals to burn until well covered with gray ash or heat a gas
grill to low. Place the peaches sugar side down on the center of the
cooking grate. Grill 6 to 7 minutes or until golden brown. Remove from
grill.
Grate the zest from the lime, then squeeze the juice. In a small bowl,
combine the juice, zest, and honey.
Serve the peaches with a scoop of vanilla ice cream, drizzled with some
of the sauce. Makes 6 servings.
Nutritional Information
Amount per serving
Calcium: 94mg
Calories: 268
Calories from fat: 0%
Carbohydrate: 51g
Cholesterol: 29mg
Fat: 8g
Fiber: 2g
Iron: 0mg
Protein: 3mg
Saturated fat: 5g
Sodium: 54mg
LEMON ICEBOX PIE
Chilling Time: 2 hr
Ingredients
1 baked pie shell
1 can condensed milk
1/2 cup fresh squeezed lemon juice
1 container Cool Whip
lemon zest for topping and taste (optional)
Instructions
Combine milk and lemon juice thoroughly, then blend in about 2/3 of the
Cool Whip.
Pour into the pie shell and top with remaining Cool Whip. Chill for
about 2 hours.
Sprinkle with lemon zest if desired.
TEN LAYER SALAD
1 head lettuce, torn in pieces
1 bunch green onions, diced
3 tomatoes, diced or 1 pkg. cherry or grape tomatoes
2 bell peppers, any color, diced
2 cucumbers, diced
8 oz. lean cooked ham, diced
16-20 oz. pkg. frozen peas (do not thaw)
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
2 cups shredded cheddar or monterey jack cheese
8 slices bacon, cooked and crumbled
Layer the vegetables in the order given (preferably in a large glass
salad bowl). Combine mayonnaise, sour cream, and sugar. Blend well.
Pour over ham layer in bowl. Sprinkle with cheese, then bacon pieces.
You can make substitutions as desired, such as pineapple chunks, diced
purple onion, shredded carrots, etc, but we like this combination.
Source: Taste of Home
PINEAPPLE MOJITOS
Makes 8 servings.
1 cup club soda
4 cups ice cubes
1 cup light rum
1 cup crushed pineapple
1 cup pineapple juice
1/2 cup sugar or Splenda
2 limes, each cut into 8 wedges
1 bunch mint, stems discarded
In each of 8 glasses, crush together 1/8 of mint leaves, 2 lime wedges
and 1 tbs sugar. Stir in 2 tbs pineapple juice, 2 tbs crushed pineapple
and 2 tbs rum until sugar is dissolved. Add 1/2 cup ice cubes and a
splash of club soda to each glass, then SERVE.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
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