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February 3, 2013
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Hi all
Like everyone else (I'm guessing) it is often difficult to send in recipes as a lot of favourites are from this news letter.
Here are 2 that I hope are new

Although this is an appetizer, larger pieces make a great light meal.

Zucchini Squares

13 Breton Crackers
1/3 cup grated parmesan cheese
1 tsp paprika
3 cups coarsely chopped onion
2 cups sliced mushrooms
1 lb. zucchini, diced (3 medium)
salt and pepper
3 eggs
1 cup sour cream
3/4 cup milk
3 tbsp horseradish
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

crush crackers to make 2/3 cup cracker crumbs. Combine crumbs, cheese and paprika.
Spread HALF in well greased 13 x 9 baking pan. Saute onions,mushrooms and zucchini until tender crisp (about 10 minutes. Drain off excess liquid.
Season well .

Beat eggs ,sour cream , milk and horseradish together. Add flour, baking powder and salt. Beat until smooth. Stir in vegetable mixture. Turn into prepared pan , spreading evenly. Sprinkle with remaining crumbs.

Bake @375 F for 20 - 25 min or until set. Let stand 10 min before cutting into squares
Makes 54 appetizers
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Stir Fry Zucchini

3 cups diced zucchini
1/2 cup diced green peeper
1/2 cup diced onion
1 carrot grated
1 cup celery sliced diagonally
2 tbsp vinegar
2 tbsp sugar
Soy sauce to taste (prefer mushroom)
1 medium tomato,diced ( for garnish )
3 slices of bacon (for garnish )

Fry bacon until crisp. Remove and place on paper towel to drain. Stir fry zucchini,green pepper,onion ,and celery for 5 to 7 min. Add vinegar and sugar, stir well .Add soy sauce to taste Garnish with chopped tomato ,crumble bacon over top
Serves 6
in my home serves 2
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Pork Chops Dijon

3 Tbs. Dijon-style mustard
2 Tbs. low-calorie Italian salad dressing
1/4 tsp. pepper
1 tsp. dried mint
4 pork loin chops, cut 1/2-inch thick (1 1/4 lb. total)
Nonstick cooking spray
1 medium onion, halved and sliced

In a small bowl combine mustard, Italian dressing, and pepper; set aside. Trim excess fat from chops. Spray a 10-inch skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Add the pork chops and brown on both sides. Remove chops from skillet. Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium-low heat for 15 minutes or until juices run clear. Serve onion over pork chops.
Yield: 4 servings
Artemis in NYC
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I would like to thank all those that sent in idea's for the jicama's i received from my neighbor. From what i saw, I used them like potatoes in two pots of stew. One was chicken and the other was beef. I canned both of them for later use since there is only two of us now and we will have lots to enjoy.

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Easy Cheesy Zucchini Casserole

1 C. mayonnaise
1 onion, minced
1 egg
1/2 tsp. dried dill
Dash salt and pepper
1 C. shredded sharp cheddar cheese
1/4 C. parmesan cheese
3 medium zucchini, diced, no need to peel

Mix all ingrdients in a bowl. Place in greased casserole Sprinkle with dry bread crumbs. Bake at 350 degrees for 30 minutes, covered. Uncover and bake an additional 30 minutes. Serve hot.
Artemis in NYC
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This is the best shredded pork recipe, which serves a large crowd.

Melt in Your Mouth Shredded Pork

1 Pork Shoulder Butt Roast 9 lbs, bone in.

4 cups water
1 envelope Onion Soup Mix
5 teaspoons minced garlic or garlic paste
2 Tbs garlic powder
2 Tbs onion powder
1 Tbs paprika
1 Tbs Italian Seasoning or Rosemary
1-2 tsp red pepper flakes
1 Tbs fresh ground pepper
Salt to taste

If possible, trim as much of the fat off the roast as possible.

Bring 4 cups of water to a boil; add in the onion soup mix, stir to combine.

Place the roast in a large Dutch Oven.** Rub the defatted roast with the minced garlic mixed with 1 Tbs of water. This is so it's damp and the seasonings all adhere evenly. Sprinkle liberally with all the remaining seasonings.

Carefully add the onion broth to the bottom of the pan, so as not to wash off the seasonings

Cover tightly with foil and a lid, and put into an oven that has been preheated to 400°. Cook for 30 minutes, then turn down the oven to 350 degrees and cook approximately 3 hours.

When the roast is falling apart, take it out of the oven; drain the juices and put the juice into the fridge to separate the fat from the gravy.

Give the meat about half an hour to cool till you can handle it, then shred the meat and put back into Dutch oven.

When you've separated the fat off the gravy, pour the broth into the pot with the meat. Serve on French Rolls. It is good with giardiniera and provolone cheese.

We serve it as is or you can add a little hot sauce, You could also omit adding the meat back into the broth and mix the meat with your favorite BBQ sauce. Heat through on top of the stove. This also freezes well.

You could also do in a slow cooker, but cut the liquid in half and cook 8 hours on low. I have also used a smaller pork shoulder roast with good results.
Number of Servings: 20 or more
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Debbie SC requested Panini recipes in the 2/1 newsletter. This is a favorite of ours.
Robbie IN

Chicken Panini

4 thin-sliced boneless, skinless chicken breast halves
3 tbsp. light Italian salad dressing
1/4 tsp. dried rosemary
8 (1/2-inch thick) slices crusty bread
2 tbsp. butter, melted
1/4 cup sun-dried tomato pesto or other flavor of your choice
8 oz fresh mozzarella, sliced or other cheese of your choice
2 tomatoes, each one cut into 4 slices
1/2 cup fresh basil leaves

Brush chicken with dressing, sprinkle with rosemary. Heat skillet over medium-high heat. Add chicken, cook, turning once, until no longer pink in center. Brush each side of bread with butter. Place 4 slices, buttered side down, on cutting board.

Dividing evenly, spread bread with pesto, top with basil, mozzarella, chicken and tomato. Place remaining bread, buttered side up over tomatoes. Place sandwiches in pan.

Cook, pressing down with spatula and turning once. Cook until bread is golden and cheese is melted.
Robbie IN
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Here is another salmon recipe for Phyllis KY (1/30 newsletter). This is one of my favorite soups. I have served it often and always get asked for the recipe.
Robbie IN

Salmon Chowder

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 garlic clove, minced
2 Tblsp. Olive Oil
14.5 oz. can reduced sodium chicken broth or vegetable stock
2 cups diced, peeled potatoes
1/2 tsp. Basil
1 Bay leaf
Few Dashes of Tabasco sauce - optional
1 small zucchini, sliced thin
1 14/15 ounces can creamed corn

12 oz. evaporated milk OR can use regular milk- I use skim milk.

2 cups cooked salmon chunks OR 15 oz. canned salmon, drained- I don't drain the salmon.

1 Cup shredded cheddar cheese - optional

In large saucepan, sauté onion, celery, carrots and garlic in olive oil until tender. Add potatoes, basil, bay leaf, Tabasco sauce and broth. Cover and simmer

for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. If using cheese, add and stir soup until cheese is melted. Remove bay leaf before serving. Makes 6 servings. You can substitute peas, okra or other favorite vegetables for the zucchini. If you like a thinner soup, add more Milk, stock or water.
Robbie IN
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Chili Beef Express
Makes 4 servings

Serving size: 1-1/4 cups each

1 pound ground beef (95 percent lean)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) chili beans in chili sauce, undrained
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen corn
2 tablespoons chopped fresh cilantro

Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings from skillet; return beef to skillet and season with salt and pepper. *Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.

Recipe may be doubled; prepare in stockpot.
Bren in North Louisiana
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Dear Nancy,I would love to have a few new recipes for topping polenta (italian corn meal mush).I have a hard time eating pasta and polenta seems to go down a bit smoother for me. I would love some ideas for sauces other than spaghetti sauce !
Thanks for ALL you do...
Theresa P from Illinois

Here is another great chicken salad recipe and it also has peanuts in it for Fay, who was wanting recipes that use peanuts.
Robbie IN

Ramen Noodle Chicken Salad

3 Tbsp. olive oil
3 oz. pkg. Oriental-flavor ramen noodle
2 Tbsp. sesame seeds
1/4 cup sugar
1/4 cup white wine vinegar
1 Tbsp. vegetable oil
1/4 tsp. pepper
2 cups cut up cooked chicken
1/2/ cup roasted peanuts
4 green onions, sliced
1 lb. bag coleslaw mix or make your own

In a large bowl, combine sugar, vinegar, oil and pepper. Add chicken, peanuts, green onion, coleslaw mix, and browned noodle mixture; toss to combine. 4-6 servings
Robbie IN
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This is a recipe that my sister recently shared with me. It is quick to prepare and is great with a salad and your favorite rolls or bread.
Robbie IN

Tortellini Soup

3 tablespoons olive oil
1 cup chopped onions
2 Cloves garlic
6 cups of chicken stock
9 oz of tortellini
2 Cups veggies of your choice
1/4 cup Pesto
1/4 Cup Parmesan cheese

Sauté onions and garlic in olive oil until onions are clear. Add chicken stock, tortellini, mixed veggies and simmer until vegies are done.
Before serving add pesto and parmesan cheese.
Robbie IN
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In the Jan 15, 2013 N/L Judy in Montana sent in a recipe for Tea Tart Nut Cups that sounds terrific. One question Judy. Are these baked in “mini” cupcake pans or regular cupcake pans?? Thanks for the great recipe. Thank you Nancy for all your hard work.
Ditamac FL/MI

Re: I apologize for not answering sooner, but I don't get on my puter but about once a week. Now to answer your question. Please use regular size cupcake pans. This recipe was given to me before the smaller pans came out. Enjoy
Judy in Montana

Hi Nancy and LovieBabies,
I made this cake over the holidays and everyone just loved it, including a soon-to-be-famous chef. What makes it a little extra special is that it calls to mind a favorite treat that may or may not continue to be found on our grocery store shelves.

Twink-A-Dink-A-Doo Cake

1 15.25 oz box yellow cake mix [plus for the brand I used, 3 eggs, 1 c water, 1/2 c oil]
1 t vanilla
2 12 oz cans whipped vanilla frosting
2 T butter
You'll also need - two cookie sheets – see Notes

Preheat oven to 350. Treat sheets with baking spray. Prepare cake batter according to the package directions, stir in vanilla, then divide evenly into the treated pans. Bake 10-12 min or until they test done in the center and the very edges are brown and pulling away from the sides. Let cool 30 min in the pans.

Afterward melt the butter, and set it aside to cool slightly as you work with the cakes. Gently frost just one of the cakes. Make it a generous layer, though you still may or may not want to use all of the second can of frosting.

Cut the other cake the long way down the center, then across into eighths to create 16 rectangles. Re-assemble the cut pieces atop the frosted cake, then cut the rest of the way through the frosting and the bottom cake. Lightly brush all of the top surfaces with the melted butter. Let set a while before serving.

Notes: I used Betty Crocker Super Moist, Betty Crocker frosting, and 15 3/32 x 10 5/16 x 9/16 aluminum foil pans . . . also, this can certainly be cut in smaller pieces

Best regards,
Barbara, Las Vegas
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 Re: Ever since I moved to about 5000 feet above sea level, my bread maker doesn’t make nice bread. It tastes ok but is heavy and not like it used to be when I lived further southeast. The recipe is: 1 c plus water, I egg, 1 1/2/ tsp sugar, 3 c bread flour and 2 tsp yeast. What can I add or take away to give me a nice loaf of bread?
Judy in CO

Judy, I don't like (my opinion) any bread baked in my Zojirushi bread machine or any other machine I've had. I just use it to mix and raise the dough, then transfer the dough to my bread pan and bake in my oven. Your recipe is the one I use except I've changed it to 1/2 c. water and 1/2 c. milk.
~*Mary Alyce*~

Salmon for One

Brush one small piece of salmon ( 4 - 6 oz) with olive oil and sprinkle w/sea salt. Place in George Foreman Contact Oven ( not grill) for 30 min. Voila! Great salmon.

Athena in DE ( Note! I get my salmon from Vital Choice which arrives frozen in these portions and prepare this at least twice a week. Sometimes, I just mix honey & Dijon mustard and cover the salmon with that for a change. I also get Black Cod from them which is delicious baked in the same oven with a little butter and onion slices.)
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Nancy Rogers
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Lubbock, Texas 79499

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