|
11-27-2002
|
Maggie Blackwell
|
Nov 27, 2002 02:49 PST
|
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~*~ SHOPPING LINKS ~*~
Cookbooks make a wonderful Christmas gift. From
the allrecipes.com site comes a special deal. NEW!
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IN THIS ISSUE:
MAGGIE'S WORLD – The eve of Turkey?
RAMBLINGS - Blessings
HAVE SOMETHING TO SAY? – VERY special prayer request!
DID YOU KNOW ? – Great Cakes
BIRTHDAY BABIES
READER REQUESTS – Just what Cyndee wanted (ages ago!!!)
CRAZY CORNER – You have been warned!
HOLIDAY FAVORITES - More of my own
YOUR FAVORITES – Some of your very best!
HEART HEALTHY – Pumpkin Chiffon Parfaits
COOKING FOR TWO - Backers
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning to everyone on this eve of Thanksgiving. Many
of you may have already celebrated your form of turkey day
where you live. In the USA it is tomorrow and folks are really
gearing up for it. I went to Wal-Mart yesterday to pick up three
items I needed for last night’s dinner. The crowds were already
getting pretty large at 2:30 in the afternoon. They have a nifty
new service, though, that speeds up check-out. While in the
“express” lane and waiting with the other turkeys to give them
my money, 2 ladies came up and scanned my grocery items,
bagged them, and handed me a plastic card with a magnetic
strip on it (like a credit card). When I made it to the checkout
counter the clerk took the card, scanned it and I paid for my
items. Voila! For those of you who get into the express line
(under 20 items) with a total that resembles the maximum (as
in adding another zero!) you won’t create so much of a slow-
down for those of us who can actually read! Cool, huh?
I respectfully request that you read the message from our pal,
Pat who lives in LA. It is located in the section “Have Something
To Say?”. She needs our help. There is no good time for illness.
This time is particularly difficult for families when a loved one
becomes seriously ill. Please include Pat’s special request in
your prayers. I have and will again. Thanks.
There will be NO A to Z Recipes tomorrow. My family will be
gone for the holidays so I will work extra shifts to cover for
co-workers who took off. Since few of you will be sitting at your
computer tomorrow any way, I will take the day away from A2Z.
I wish you a safe and peaceful day with family. God bless!
I’ll leave you with something from Larry, Ontario, Canada
that we can ALL relate to, lol…
A first grader told his teacher the Indians could not
possibly have served popcorn to the Pilgrims at the
first Thanksgiving because they didn't have micro-
wave ovens back then.
~*~ RAMBLINGS ~*~
Larry, Ontario, Canada…
Blessings
Consider the following facts. Then count your blessings.
If you have food in the refrigerator, clothes on your back, a roof
overhead and a place to sleep ... you are richer than 75% of people in
this world.
If you have money in the bank, in your wallet, and spare change in a
dish someplace ... you are among the top 8% of the world's wealthy.
If you woke up this morning with more health than illness ... you are
more blessed than the million who will not survive this week.
If you have never experienced the danger of battle, the loneliness of
imprisonment, the agony of torture, or the pangs of starvation...you
are ahead of 500 million people in the world.
If you can attend a church or other places of worship without fear of
harassment, arrest, torture, or death ... you are more blessed than
three billion people in the world.
If your parents are still alive and still married ...you are very
rare (and your parents too!).
If you hold up your head with a smile on your face and are truly
thankful ... you are blessed because the majority can, but most do not.
If you can hold someone's hand, hug them or even touch them on the
shoulder ... you are blessed because you can offer healing touch.
If you can read this message, you are more blessed than over two
billion people in the world that cannot read at all.
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Dearest Maggie,
Would please ask the A2Z family to pray for my sister. She is in the
hospital in Springfield, MO. in grave condition. It is her heart. It
is seriously damaged and she is 80 years old and probably too old for
heart surgery. You know how close my family is and this is very
difficult for us. She is the kindest and most caring person that I
know. I would just ask that everyone join their prayers with mine for
my sister. God does wondrous things... God Bless, Pat”
~*~ DID YOU KNOW ? ~*~
Great Cakes:
To frost a cake quickly without having it crumble, freeze the layers in
the cake pans for about one hour, then remove them from the pans and
frost them. This also prevents the layers from splitting in the center.
If tiers of a multi-layer cake slip as you are applying frosting, insert
strands of uncooked spaghetti through the cake for support. Carefully
pull out spaghetti when the frosting has set.
Fill cake pans about two-thirds full and spread batter well into corners
and to the sides, leaving a slight hollow in the center.
The cake is done when it shrinks slightly from the sides of the pan or
if it springs back when touched lightly with the finger.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
You know…I hate NOT being able to provide something you have requested.
A LONG while back, Cyndee from Virginia asked this:
“Does anyone out there remember a recipe made with Jell-O,
& Cool Whip that was placed in a white Tupperware mold? It
separated into 3 layers upon chilling. I had this recipe
and lost it in a move. Thanks a Bunch and God Bless!”
I FOUND IT!
~Mags~
SELF LAYERING GELATIN DESSERT
3/4 C. boiling water
1 small box gelatin, any flavor
1/2 C. cold water
Ice cubes
1/2 C. thawed Cool Whip
Pour boiling water into blender. Add gelatin. Cover and blend at low
speed until gelatin is completely dissolved, about 30 seconds. Combine
cold water and ice cubes to make 1 1/4 cups. Add to gelatin and stir
until ice is partially melted. Add Cool Whip; blend at high speed for 30
seconds. Pour into dessert glasses. Chill. Yields 6 servings.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Rosemarie, KC, MO…
Things You Can Say On Thanksgiving and Get Away With It...
| 1. Talk about a huge breast!
| 2. Tying the legs together keeps the inside moist.
| 3. It's Cool Whip time!
| 4. If I don't undo my pants, I'll burst!
| 5. Whew, that's one terrific spread!
| 6. I'm in the mood for a little dark meat.
| 7. Are you ready for seconds yet?
| 8. It's a little dry, do you still want to eat it?
| 9. Just wait your turn, you'll get some!
| 10.Don't play with your meat.
| 11.Just spread the legs open and stuff it in.
| 12.Do you think you'll be able to handle all these people at once?
| 13.I didn't expect everyone to come at once!
| 14.You still have a little bit on your chin.
| 15.How long will it take after you stick it in?
| 16.You'll know it's ready when it pops up.
| 17.Wow, I didn't think I could handle all of that!
| 18.That's the biggest one I've ever seen!
| 19.How long do I beat it before it's ready?
Toots, PA…
HMO Q & A
Q. What does HMO stand for?
A. This is actually a variation of the phrase, 'Hey, Moe!' Its
roots go back to a concept pioneered by Dr. Moe Howard of "The
Three Stooges " who discovered that a patient could be made to
forget about the pain in his foot if he was poked hard enough
in the eyes.
Q. I just joined an HMO. How difficult will it be to choose
the doctor I want?
A. Just slightly more difficult than choosing your parents.
Your insurer will provide you with a book listing all the
doctors who were participating in the plan. These doctors
basically fall into two categories those who are no longer
accepting new patients, and those who will see you but are no
longer part of the plan. But don't worry, the remaining doctor
who is still in the plan and accepting new patients has an
office just a half-day's drive away and that diploma from a
small Caribbean Island is very fresh.
Q. Do all diagnostic procedures require pre-certification?
A. No. Only those you need.
Q. What are preexisting conditions?
A. This is a term used by the grammatically challenged when
they want to talk about existing conditions. Unfortunately, we
appear to be pre-stuck with 'pre and now' meaning the same.
Q. Can I get coverage for my preexisting conditions?
A. Certainly, as long as they don't require any treatment.
Q. What happens if I want to try alternative forms of
medicine?
A. You'll need to find alternative forms of payment.
Q. My pharmacy plan only covers generic drugs, but I need the
name brand. I tried the generic medication, but it gave me a
stomach ache. What should I do?
A. Poke yourself in the eye.
Q. What if I'm away from home and I get sick?
A. You really shouldn't do that.
Q. I think I need to see a specialist, but my doctor insists
he can handle my problem. Can a general practitioner really
perform a heart transplant right in his office?
A. Hard to say, but considering that all you're risking is the
$10 CO-payment, there is no harm giving him a shot at it.
Q. Will health care be any different in the next century?
A. No. But if you call right now, you might get an appointment
by then.
Jim, WA…
Husband Shopping Center
Recently a "Husband Shopping Center" opened in Dallas, where
women could go to choose a husband from among many men. It
was laid out in five floors, with the men increasing in positive
attributes as you ascended up the floors.
The only rule was, once you opened the door to any floor, you must
choose a man from that floor, and if you went up a floor, you couldn't
go back down except to leave the place never to return. A couple of
girlfriends go to the place to find men.
First floor, the door had a sign saying "These men have jobs and love
kids. " The women read the sign and say, "Well, that's better than not
having jobs, or not loving kids, but I wonder what's further up?"
So up they go. Second floor says "These men have high paying jobs,
Love kids, and are extremely good looking." Hmmm, say the girls.
But, I wonder what's further up?
Third floor: "These men have high paying jobs, are extremely good
looking, love kids and help with the housework." Wow! say the women.
Very tempting, BUT, there's more further up! And up they go.
Fourth floor: "These men have high paying jobs, love kids, are extremely
good looking, help with the housework, and have a strong romantic
streak." Oh, mercy me. But just think! What must be awaiting us further
on!
So up to the fifth floor they go. The sign on that door said, "This
floor is empty and exists only to prove that women are impossible to
please. Goodbye."
Larry, Ontario, Canada…
In the hospital the relatives gathered in the waiting
room, where their family member lay gravely ill.
Finally, the doctor came in looking tired and somber.
I'm afraid I'm the bearer of bad news,' he said as he
surveyed the worried faces. 'The only hope left for your
loved one at this time is a brain transplant. It's an experimental
procedure, semi-risky and you will have to pay for the brain
yourselves.'
The family members sat silent as they absorbed the news.
After a great length of time, someone asked, 'Well, how
much does a brain cost?'
The Doctor quickly responded, '$25,000 for a male brain,
and $3,000 for a female brain.'
The moment turned awkward. Men in the room tried not to
smile, avoiding eye contact with the women, but some
actually smirked. A man, unable to control his curiosity,
blurted out the question everyone wanted to ask, 'Why
is the male brain so much more?'
The doctor smiled at the childish innocence and said
to the entire group, 'It's just standard pricing procedure.
We have to mark down the price of the female brains,
because they've actually been used.'
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ HOLIDAY FAVORITES ~*~
Here are some more of my personal holiday favorites.
LUSCIOUS LEMON SQUARES
2 T. butter
1 C. granulated sugar
3 T. all-purpose flour
Juice and zest of 2 lemons
2 eggs, separated
1 C. milk
Whipped cream, to garnish
Mix butter, sugar, flour, lemon juice, milk, and egg yolks. Beat the egg
whites until stiff and add to the mixture. Bake at 350ºF for 40 minutes
in a buttered, 8-inch square pan set in a pan of water. Serve warm or
cold, topped with whipped cream, if desired.
CHOCOLATE CHIP CHEESE BALL
8 oz. cream cheese
1/2 C. (1 stick) margarine
1/2 tsp. vanilla extract
3/4 C. confectioners' sugar
2 T. brown sugar
1 C. mini chocolate chips
1 C. chopped pecans
1 box graham crackers
Set out cream cheese and margarine until room temperature. Mix together
cream cheese, margarine, vanilla extract, both sugars and chocolate
chips. Roll into a ball and refrigerate several hours.
Just before serving, roll ball in chopped pecans.
Serve with graham crackers.
DEATH BY CHOCOLATE
1 box chocolate cake mix
1 C. Kahlúa liqueur
3 (5 oz.) boxes Jell-O® chocolate mousse
3 (8 oz.) tubs Cool Whip®
6 Heath® bars, crushed
Bake the cake as directed in a 13 x 9-inch pan. Let the cake cool, then
poke it with a fork all over. Pour Kahlúa over the cake and refrigerate
overnight or several hours. Make the mousse as per package directions
and layer it with the Cool Whip® and crushed Heath® bars.
STUFFED STRAWBERRIES
Make stuffing and prep strawberries a day ahead.
Fill strawberries no more than 4 hours before serving.
20 large fresh strawberries, divided
1-3oz. pkg. cream cheese, softened
2 Tablesp. finely chopped pecans
1-½ Tablesp. powdered sugar
1 tsp. orange liqueur, optional
Dice 2 strawberries and set aside. Cut a thin slice from end of each
remaining strawberry, forming a base for strawberries to stand on. Cut
each strawberry into 4 wedges, starting at pointed ends and cutting to
but not through stem ends. Beat cream cheese at medium speed until
fluffy. Stir in diced strawberries, pecans, powdered sugar and liqueur.
Spoon about 1 tsp. of mixture into each strawberry.
DEVILS ON HORSEBACK
1 lb. chicken livers
Butter
24 walnut or pecan halves
24 prunes, seeded
24 slices of bacon
Salt & pepper to taste
Saute the chicken livers in butter, then cut into 3/4" cubes. Salt and
pepper to taste. Stuff each prune with a slice of chicken liver and a
walnut half. Wrap each prune with a bacon slice and secure with a
toothpick. Grill 5 minutes or until bacon is crisp. Serve hot. Makes 24.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
WONDERFUL CORN
~Sent in by: Betty Allen
32 oz frozen corn kernels
8 oz cream cheese
1 stick real butter (no substitutes)
1 tbs. sugar, or a little more to taste (I use 2 tbs.)
1/2 tsp. salt
pepper to taste
Melt butter and cream cheese in microwave. Combine all ingredients in
crock pot and cook on high for 2 hours, stirring midway through cooking.
I have fixed this in a heavy pan on top of the stove but you have to
watch it carefully as it will burn easily then. I also prefer to cook
it in the crock pot for four hours or so on low. Whatever works best
for you.
TURKEY CUTLET WITH
CURRY PEACH SAUCE
Makes 4 to 6 servings
~Sent in by: Larry, Ontario, Canada
(Serve with rice and mush-
rooms and a cool cucumber
salad)
3 tablespoons unsalted
butter
3 tablespoons finely
chopped onion
1/2 teaspoon finely
chopped gingerroot
4 teaspoons flour
1 1/2 teaspoons curry
powder
salt and pepper
1 cup chicken stock
1/2 cup coarsely chop-
ped fresh or canned
peaches
1 tablespoon peach
chutney
2 teaspoons peach jam
1 tablespoon oil
1 1/2 pounds turkey
cutlets
In heavy saucepan, melt 2 tablespoons of the
butter over medium heat; cook onion and gin-
ger until tender, about 2 minutes. Combine
flour, curry powder, pinch each of salt and
pepper; add to onion mixture and cook for
1 minute, stirring constantly. Pour in stock
and cook, stirring, until sauce boils and thick-
ens. Reduce heat and simmer for 2 minutes
longer. Stir in peaches, chutney and jam;
cook until heated through. Keep warm over
low heat.
In large skillet, heat remaining butter with
oil Pat turkey cutlets dry; season with salt
and pepper. Cook turkey (in batches, if
necessary) over medium-high heat for 2 min-
utes on each side just until cooked through.
Serve cutlets with sauce spooned over.
ENCHILADAS DE JAIBA
(Crab Enchiladas)
~Sent in by: Johnny, LA
Tomato Sauce (see below)
Crab Filling (see below)
1/4 cup (60 ml) vegetable oil
6 corn tortillas
Sour cream
1 T (15 ml) chopped fresh parsley
1 T (15 ml) chopped almonds
Tomato Sauce:
4 small tomatoes, peeled (1 pound/450 g)
1/2 medium onion
1 garlic clove
1/4 to 1/2 jalapeno chile or other small hot chile
1 T (15 ml) vegetable oil
1/2 teaspoon (2.5 ml) salt
Crab Filling:
1 T (15 ml) vegetable oil
1/2 medium onion, chopped
1 small garlic clove, minced
6 oz (168 g) cooked or canned crab, drained, flaked (I used 8 oz/
224 g) frozen imitation crab, thawed and flaked)
3 Spanish-style green olives, pitted, chopped
1 T (15 ml) raisins, plumped in hot water, drained (I left these
out)
1 T (15 ml) chopped almonds
1 T (15 ml) chopped parsley
1 teaspoon (5 ml) capers
Salt to taste
Prepare Tomato Sauce and keep warm. Prepare Crab Filling.
Preheat oven to 350 F (180 C). Heat oil in a medium skillet. With
tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3
to 5
seconds until softened. Quickly turn tortilla and soften other side,
3 to 5 seconds. Drain over skillet or on paper towels. Place a
generous spoonful of Crab Filling on each tortilla. Roll up and place
in a baking dish. When all enchiladas are prepared, cover with
Tomato Sauce. Cover baking dish with foil. Bake 15 minutes or
until heated through. Garnish enchiladas with a generous
spoonful of sour cream. Sprinkle with parsley and almonds.
Makes 6 enchiladas.
Tomato Sauce:
Combine tomatoes, onion, garlic and chile in blender or food
processor and process until pureed. Heat oil in a medium
saucepan. Add tomato mixture and salt. Bring to a boil; reduce
heat. Simmer gently uncovered 10 minutes. Makes about 2
cups/480 ml).
Crab Filling:
Heat oil in a medium skillet. Add onion and garlic. Cook until
tender. Stir in remaining ingredients. Cook over medium heat 3 to
5 minutes.
CHOCOLATE-CHESTNUT PASTRIES
~Sent in by: Pat Collins, LA.
1 (10-ounce) package frozen puff pastry shells, thawed
1/2-pound whole chestnuts, shelled (about 12 1/3 cups nut meat)
1 cup sugar
1 cup milk
1 (4-ounce) semisweet chocolate baking bar, coarsely chopped
2 tablespoons rum or brandy
1 1/4 cups whipping cream
Garnishes: chocolate shavings, chocolate syrup
Prepare pastry shells according to package directions; set aside
Bring chestnuts, 1 cup sugar, and 1 cup milk to a boil in a small sauce
pan, stirring until sugar dissolves; reduce heat, and simmer 30 minutes
or until chestnuts are tender and mixture thickens.
Microwave chocolate in a glass bowl at HIGH 30 seconds to 1 minute or
until melted, stirring once
Remove chestnut mixture from heat. Stir in melted chocolate and rum.
Process chestnut mixture, in batches , in a food processor until smooth,
stopping to scrape down sides. Cool completely.
Beat cream at medium speed with an electric mixer until soft peaks from.
Gently fold whipped cream into chestnut mixture. (Mixture will be
soft.) Cover and chill at least 1 hour.
Spoon mixture into prepared pastry shells. Garnish, if desired.
SHEPHERD'S PIE
~Sent in by: Jessica, Corfu, Greece
frozen green beans
leftover spaghetti sauce
mashed potatoes (instant or homemade)
grated cheese
Preheat oven to 350F. Cook or thaw green beans in hot
water, drain, and put on the bottom of the casserole
dish. Cover beans with leftover spaghetti sauce.
Cover meat sauce neatly with mashed potatoes. Dot with
butter and sprinkle grated cheese on top. Bake till
brown and bubbly about 20- 30 minutes.
CHRISTMAS GIFT COOKIES
~Sent in by: Gloria, Canada
Gather any cookie recipe from your collection (or even the
Internet). Get a canning jar (lids, bands); the wider the mouth
of the jar the better! If you like you can present the jar in a
pretty gift bag or you can get some pretty scrap fabric (floral
looks so nice) and cut a large circle and put it on top of the lid
and tie a coordinating colored ribbon around it. I give this gift
to all the working mothers I know (which is everyone of them)
and they all love the gift!
Here is a recipe from my collection.
CHRISTMAS LIGHTS COOKIES
(the mini M&M's look like lights in the jar)
1 cup plus 1 tbsp all purpose flour
1/4 tsp baking powder
1/8 tsp salt
Mix these together very well; then pour into the bottom of
the canning jar.
Then combine the sugars 1/4 cup of each granulated and
brown sugar and pour them into the jar.
Next pour in: 1/2 cup of your favorite chocolate chip's
(milk or dark or even butterscotch!)
Then pour in: 1 cup mini M&M's (semi sweet or milk
chocolate)
These are the directions to bake:
1. Preheat oven to 350 Degrees
2. Pour jar into large bowl
3. Add to bowl 1/4 to 1/2 cup vegetable oil, 1 egg, 2 tbsp.
milk, and 1/2 tsp vanilla
4. Mix well or until blended
5. Drop by small ice cream scoop onto greased baking sheet
approx. 2 inches apart
6. Bake for 8-10 minutes
7. Cool on wire rack
8. Store in an airtight container
This makes about 3 dozen cookies
PORK LOIN BRAISED IN ALE
Makes 8 servings
~Sent in by: Larry, Ontario, Canada
4 pounds boneless pork loin
1 tablespoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground bay leaf
1/4 teaspoon dried marjoram
3 tablespoons vegetable oil
2 large onions, chopped
1 garlic clove, chopped
2 cups dark ale
1 tablespoons dark, brown sugar
1/4 cup butter, softened
6 tablespoons flour
Preheat oven to 300°.
Trim excess fat from pork. Tie pork loin with
string.
In a small bowl combine salt, thyme, bay leaf,
and marjoram. Rub seasoning mixture over pork.
Place pork in a shallow pan. Cover with plastic
wrap and refrigerate for 2 hours.
In a heavy skillet, heat oil over medium heat.
Cook pork loin until browned on all sides. Trans-
fer to an ovenproof casserole dish.
Place onions and garlic in skillet. Cook for 5
minutes, until browned. Stir in ale and brown
sugar. Bring mixture to boil.
Pour onion mixture over pork loin. Bake for
1 1/2 - 2 hours, until juices run clear when pork
is pricked with a fork.
Remove pork loin from casserole and place on a
platter.
In a small bowl, combine butter and flour to form
a smooth paste (beurre manié).
Heat casserole dish over medium heat and bring
cooking liquid to a boil. Using a whisk, slowly
add just enough buerre manié* to thicken sauce.
Reduce heat to low. Simmer sauce for 1 minute.
Cut pork loin into slices. Pour sauce over pork
slices and serve.
*Any remaining beurre manié may be stored in
a plastic bag in the refrigerator for up to 3 months.
FROSTY FUDGE MOUSSE
Makes 9 servings
~Sent in by: Johnny, LA
Crust:
1 cup (240 ml) vanilla wafer crumbs
3 T (45 ml) butter, melted
1/2 cup (120 ml) chopped almonds or walnuts
Filling:
1 cup (240 ml) chocolate milk
1/2 cup (120 ml) semi-sweet chocolate chips
1/8 teaspoon (.63 ml) salt
5 cups (1200 ml) miniature marshmallows
1 teaspoon (5 ml) vanilla
1 cup (240 ml) whipping cream, whipped
To make crust: Mix together crumbs and butter. Press into
bottom of a 9x9-inch (23x23-cm) baking pan. Sprinkle with nuts.
Bake 10 minutes at 300 F (150 C). Cool.
To make filling: In a 3-quart (3-liter) saucepan, heat chocolate
milk, chips and salt over low heat, stirring constantly until chips
melt. Add marshmallows and continue heating until melted. Stir
often. Remove from heat and add vanilla. Let cool, stirring
occasionally. Fold in whipped cream. Pour filling over crust.
Freeze until firm. Remove from freezer 10 minutes before cutting.
NOTE: Although the crust adds extra flavor and crunch, if you
prefer, you could omit the crust and pour the mousse mixture into
individual serving dishes and freeze that way.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
PUMPKIN CHIFFON PARFAITS
~Sent in by: Larry, Ontario, Canada
1 cup canned pumpkin
1 teaspoon pumpkin pie
spice
1 envelope unflavored
gelatin
2 tablespoons sugar
2 egg whites
2 tablespoons sugar
1 1.4-ounce envelope
whipped topping mix
1/2 cup skim milk
1 tablespoon finely shred-
ded orange peel
ground cinnamon
In a large mixing bowl stir together pumpkin and
pumpkin pie spice; set aside.
In a small saucepan add gelatin to 2/4 cup cold
water. Let stand 5 minutes. Stir in 2 tablespoons
sugar. Cook and stir over low heat until gelatin
dissolves. Cool. Stir into pumpkin mixture. Chill
until slightly thickened, stirring occasionally. Re-
move from refrigerator.
In a small mixer bowl immediately being beating
egg whites with an electric mixer on medium speed
till soft peaks form. Gradually add 2 tablespoons
sugar, beating on high speed until stiff peaks form.
When gelatin mixture is partially set, fold in egg
whites. Chill until mixture mounds.
Prepare dessert topping according to package ex-
cept use 12 cup skim milk. Beat in peel. In 8
dessert dishes, layer pumpkin mixture and top-
ping, ending with pumpkin mixture. Sprinkle
with cinnamon. Chill.
Serves 8
Per serving:
Calories: 77
Protein: 3g
Carbohydrates:13g
Fat: 2g
Cholesterol: 0mg
Sodium: 29mg
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
BACKERS
(Stuffed Crab)
Serves 2
~Sent in by: Larry, Ontario, Canada
1 2-pound blue crab, cooked
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
1 small red pepper, diced
3 cups fresh white bread
crumbs
2 tablespoons fresh parsley,
chopped
2 tablespoons tomato paste
1 fresh thyme sprig, chopped
1/2 cup dry white wine
1 teaspoon hot pepper sauce
salt and pepper
Preheat oven to 350°.
Over a bowl, break open crab and remove main
body from shell. Set crab shell aside. Reserve
liquid from inside shell. Discard spongy gills
and stomach sac located just behind the eyes.
Pick out meat from crab body and place in a
bowl. Crack crab legs and claws. Remove
meat and add to crab meat in bowl.
Heat oil in skillet over medium heat. Sauté
onions, celery and peppers for 5 minutes,
stirring occasionally. Transfer this mixture
to a medium bowl and stir in bread crumbs.
Add parsley, tomato paste and just enough
of reserved crab liquid to moisten. Combine
well.
Stir in crab meat, thyme, wine, hot pepper
sauce, salt and pepper. If crab mixture is too
moist, add some bread crumbs.
Rinse out reserved crab shell and dry. Spoon
crab mixture into crab shell.
Place stuffed crab shell on a baking sheet and
bake in preheated oven for 35 go 40 minutes,
until filling is heated through.
Spoon filling onto individual plates (or serve
directly from the shell). Garnish with lemon
or lime wedges and serve.
Enjoy!
Maggie
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