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Recipe Index for December 2012
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Recipes for May 2013

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Banana Split For Two
(serving size: 1/2 banana split).

1-1/2 Cups neapolitan light, no-sugar-added ice cream
1 Large banana, split lengthwise
1 Tablespoon fat-free caramel topping
2 Tablespoons fat-free fudge topping
2 Tablespoons frozen fat-free whipped topping, thawed

Place 3 (1/2-cup) scoops ice cream in a banana split dish; place half of banana on each side of scoops. Drizzle ice cream with caramel topping and fudge topping. Dollop with whipped topping.
Sue
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Lime Chicken For Two
Makes 2 servings

1/4 Cup fresh lime juice
1 Tablespoon olive oil
4 broiler-fryer chicken parts
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
3 Ounces sliced mushrooms in butter

In small bowl, combine lime juice and olive oil. Dip each chicken part in mixture, covering completely.

On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature to broil.

Broil about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease. Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.
Sue
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Skillet Chicken For Two
Makes 2 servings

nonstick cooking spray
2 broiler-fryer chicken breast halves
1/2 Cup chopped onion
1 Cup chopped fresh tomato
1 Tablespoon golden worcestershire sauce
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon black pepper
rice, optional

Coat nonstick skillet with cooking spray. Over medium high heat, add chicken and cook, turning frequently, about 5 minutes, until brown on all sides. Add onion; cook about 2 minutes more.

Add tomato, Worcestershire sauce, mustard, salt and pepper; bring to a boil. Reduce heat to low, cover and simmer about 20 minutes more, or until fork can be easily inserted into chicken. Serve with rice.
Sue
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Baur's Famous Chocolate Toffee Pie

1 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 egg yolks
4½ tablespoons cocoa
2 ounces sweet chocolate, grated
1/2 teaspoon vanilla
1 tablespoon butter
1 baked 9-inch pie shell
4 ounces ground Mija candy (almond butter toffee) or finely crushed Almond Roca candy or Heath bar

Combine sugar, cornstarch and salt. Add ¼ cup of the milk, mixing well. Blend in egg yolks. Scald 1½ cups of milk in saucepan over moderate heat. Whisk in cornstarch mixture until smooth. Continue to cook, whisking, until clear and thickened.

Dissolve cocoa in remaining 1/4 cup milk. Whisk cocoa and grated chocolate into cornstarch mixture. Cook, whisking, until chocolate melts and mixture is thickened. Remove from heat. Add vanilla and butter. Stir until butter melts.

Refrigerate until thoroughly chilled. Turn into cold, baked pie shell. Sprinkle candy over top. Refrigerate until chilled.
Julie C
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Good Morning everybody and Nancy's associates. Do any of you good cooks out there have a batter recipe for frying cod? We have a Long John Silver's restaurant in our area and they have the very best fried cod. Thank you Nancy for the great work you do for us.
Betty in Warsaw

Sharon Mo recently requested crab stuffed fish recipes with rice. You could easily bake this fish on top of rice, or make the rice separately and serve it on rice. You could also use a Rice A Roni mix or similar product. Shrimp can be substituted for the crab.
Robbie IN

Crab Stuffed Flounder

1 lb. fillet of flounder or
1/8 c. chopped onion
1/8 c. butter
6 1/2 oz. can mushrooms or use fresh
8 oz. crab meat
1 tbsp. parsley
1/4 c. crackers or bread crumbs
3 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 c. milk
2 oz. Swiss cheese
1/4 tsp. paprika

Cook onion in 1/8 cup butter until tender. Stir drained mushrooms (save liquid) into skillet with crab, crumbs, parsley, salt and pepper. Spread mix over fillets. Roll and place seam down in baking pan.

In saucepan, melt 3 tablespoons butter, blend in flour. Add enough milk to mushroom liquid until mixture thickens (1 cup). Pour over fillets. Bake 25 minutes. Sprinkle with cheese and paprika. Bake for 10 minutes. Any white meat fish can be substituted.
Robbie IN
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I wanted to let Lynn FL/WI know that I made the Pumpkin Cake she had in the newsletter recently and we really did like it so much. I also used the new Cool Whip Cream Cheese Frosting from the freezer section, which was the "crowning" touch for this tasty cake. Also made Easy Salsa Meatloaf that Chris in California sent into the newsletter, and hubby and I both enjoyed that very much. I doubled it, as we like sandwiches from leftover meatloaf and this one was excellent for that. Today I tried a older recipe for Double Chocolate Zucchini Brownies from one of
the newsletters in 2010, sent in by Marti back in New Mexico, and they are so moist and delicious. I baked them in a 15x10 baking pan, for a thinner brownie and sprinkled the top with powdered sugar instead of frosting them, but am sure they'd be real good with a cream cheese
frosting. Thanking all the good cooks that share their recipes in the newsletter!
Judy (in Alaska)