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auntie2atrio
09/01/2007, 07:56 PM
RECIPE NEWSLETTER #9: SEPTEMBER 1, 2007

RECIPES IN THIS NEWSLETTER:
BREAKFAST BRUSCHETTA
APPLE BREAKFAST
CORN CASSEROLE
CRUSTLESS HAM & CHEESE PIE
REDUCED FAT PESTO PASTA SALAD
CALIFORNIA MEDLEY
SAVORY ITALIAN VEGETABLE SALAD
CORNBREAD SALAD
BERRY WINE SOUP
MANGO GAZPACHO SOUP
AVOCADO SOUP
CUCUMBER SOUP
CHILLED BEET SOUP
CREAMY POTATO LEEK SOUP ( VICHYSSOISE)
CHICKEN RICE VEGETABLE SOUP
FROSTY PINEAPPLE SALAD
MEDITERRANEAN CHOP SALAD
FUSION HUMMUS
CHANTRELLE MUSHROOM & BACON TARTLETS
MEXICAN PARTY WINGS
BACON RANCH DIP MADEOVER
BASIL CHICKEN & VEGETABLES
BEEF POT ROAST
ASHLEY'S CROCKPOT BEEF STROGANOFF
ASHLEY'S CROCKPOT SWEET & SOUR CHICKEN
GOOD EATS ROAST TURKEY
CHICKEN SATAY WITH WASABI MAYONNAISE
BAKED COD WITH LEMON
LASANGA ROLLS
PICADILLO
SOUTHERN FRIED CHICKEN
PARTY CORN RELISH
BRANDIED CRANBERRY SAUCE
CAESAR SLAW SANDWICH
BEST EVER LEMONADE

RECIPES:

BREAKFAST:
BREAKFAST BRUSCHETTA
APPLE BREAKFAST

BREAKFAST BRUSCHETTA
SOURCE: KRAFTFOODS.COM 8-09-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 1 SERVING

INGREDIENTS:
Mix & match your recipe from these options:
Bread Options: 2 multigrain slices
2 hawaiin slices
3 french slices (1/2-inch thick)
2 cinnamon raisin slices
Cream Cheese Options: Strawberry, Pineapple, Chive & Onion, OR Plain
Topping Options: (1) 1/4 c. each sliced strawberries & bananas & 1 tablespoon orange marmalade; (2) 1/4 c. sliced strawberries & 1 tablespoon Angel Flake Coconut; (3) 1/4 c. chopped tomatoes & 1 tablespoon bacon bits; (4) 1/4 c.each sliced apples & chopped walnuts & 1 tablespoon maple syrup.

INSTRUCTIONS:
Toast the bread slices; spread evenly with cream cheese of your choice. Add toppings & serve immediately.
**Substitution Note**: Prepare as directed using "Philadelphia Light Cream Cheese".



APPLE BREAKFAST
SOURCE: FAMILYTIME.COM 8-09-07
PREP TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1/4 cup "Crisco" all vegetable shortening OR
1/4 of a "Crisco" stick
3 medium apples--pared, cored, & sliced (about 4 cups, sliced)
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1/4 cup sugar + 1 teaspoon , divided
1/4 teaspoon salt
1 teaspoon ground cinnamon
Lemon juice, (optional)

INSTRUCTIONS:
Melt the Crisco in a heavy skillet. Add the apples & cook over MEDIUM heat until soft. Preheat the oven to 500 degrees. Combine the eggs, milk, flour, 1 teaspoon sugar, & the salt. Pour over the apples in the skillet. Continue to cook over MEDIUM heat for 6 to 7 minutes OR until the bottom is golden brown. Mix remaining 1/4 cup of sugar & the cinnamon; sprinkle over the apples. Bake at 500 degrees for 8 to 9 minutes. Drizzle with the lemon juice if desired & serve hot.


SIDES:
CORN CASSEROLE
CRUSTLESS HAM & CHEESE PIE
CALIFORNIA MEDLEY

CORN CASSEROLE
SOURCE: MICHELLE B. (RECIPE CLUB MEMBER FROM INDIANA) 8-11-07
PREP TIME: APPROX. 15 TO 20 MINUTES
BAKE TIME: 50 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
2 boxes "Jiffy" corn muffin mix OR (generic mix)
2 sticks butter, melted
4 eggs
2 cans (14 1/2 oz.) cream style corn
2 cups cheddar cheese, grated

INSTRUCTIONS:
Melt the butter. Mix all the ingredients except the cheese. Pour into a 13 x 9-inch pan & then sprinkle the cheese on top. Bake at 350 degrees for 50 minutes.


CRUSTLESS HAM & CHEESE PIE
SOURCE: HONEYBAKEDHAM.COM 2-07-07
BAKE TIME: 35 TO 40 MINUTES
YIELDS: 6 TO 8 SERVINGS
Preheat the oven to 325 degrees. In a large frying pan over MEDIUM heat, saute until tender for about 2 minutes the following ingredients:

1/3 cup butter OR margarine
1/4 pound mushrooms, sliced
1 clove garlic, minced
1 medium zuchinni, thinly sliced
Add to the pan & cook for a minute OR so longer the following & set aside:

1 1/2 cups "Honey Baked Ham", diced
In a large separate bowl, blend together these ingredients:

4 eggs
2 cups ricotta cheese (1 pound)
1 cup jack cheese, (about 4 oz.), grated
1 pkg. (10 oz.) frozen spinach, thawed & drained
1/2 teaspoon dill
Salt & pepper to taste & season

Add the sauteed ham & vegetables & pour everything into a greased 10-inch pie pan OR quiche dish. Bake uncovered in a 325 degree oven for 35 to 40 minutes OR until the center is set when the dish is gently shaken.



CALIFORNIA MEDLEY
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS) 7-02-07
PREP TIME: JUDGE ACCORDINGLY
COOK TIME: JUDGE ACCORDINGLY
YIELDS: JUDGE ACCORDINGLY

INGREDIENTS:
California Medley Vegetables (Mixture of cauliflower, brocolli, & carrots)--Use your own judgement as to how much.
Linguini/Spaghetti Noodles--Use your own judgement as to how much. Cook according to package directions. Cool both the vegetables & the pasta. Pour some low-fat Ranch salad dressing over the top & toss. Sprinkle with parmesan cheese. Salt & pepper if desired. Stir & serve. Very quick & tasty!
**Trudy's Recipe Notes**: Mix with chopped ham, peanuts, almonds, water chestnuts, peppers, cheese cubes, shredded cheese...the list is about endless.


SOUPS:
BERRY WINE SOUP
MANGO GAZPACHO SOUP
AVOCADO SOUP
CUCUMBER SOUP
CHILLED BEET SOUP
CREAMY POTATO LEEK SOUP (VICHYSSOISE)
CHICKEN RICE VEGETABLE SOUP

BERRY WINE SOUP
SOURCE: ONHEALTH.COM 4-19-07
YIELDS: 2 1/2 CUPS (4 SERVINGS)

INGREDIENTS:
1 cup cranberry juice cocktail
1 cup fresh raspberries
1 cup fresh strawberries, hulled & sliced
1/2 cup fresh blueberries
1/4 cup pure maple syrup
1 cinnamon stick
Pinch of cloves
1/4 cup red wine, preferrably a fruity wine
Thin lemon slices, for garnish

INSTRUCTIONS:
Combine all the ingredients except the wine & the lemon slices in a medium saucepan; bring to a boil over MEDIUM-HIGH heat. Remove from the heat & let cool until warm--not absolutely cold. Remove & discard the cinnamon stick & stir in the wine. Serve immediately OR refrigerate in a covered container until chilled, at least 4 hours before serving. Garnish each with a lemon slice.
**Note**: Slightly tangy, refreshing & simple to prepare, this crimsom-colored soup is an elegant way to enjoy berries. Serve it warm OR chilled for dessert OR as a first course. It will keep up to two days in a covered container in the refrigerator.

MANGO GAZPACHO SOUP
SOURCE: ALLRECIPES.COM 8-11-07
YIELDS: 6 SERVINGS

INGREDIENTS:
2 cups fresh mangoes, 1/4-inch, diced
2 cups orange juice
2 tablespoons extra virgin olive oil
1 seedless cucumber, cut into 1/4 inch dices
1 small red bell pepper, seeded & cut into 1/4 inch dices
1 small onion, cut into 1/4 inch dices
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded & minced (optional)
2 tablespoons fresh lime juice
2 tablespoons fresh parsley, basil, OR cilantro
Salt & pepper to taste & to taste

INSTRUCTIONS:
Process the mangoes, orange juice & the oil in a blender OR a food processor until pureed & very smooth. Transfer to a medium bowl, along with all remaining ingredients. Season with salt & pepper to taste. Refrigerate until ready to serve.
**Note**: This can be made several hours before serving.

AVOCADO SOUP
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
READY IN: 55 MINUTES
YIELDS IN: 4 SERVINGS

INGREDIENTS:
2 avocados, peeled, pitted, & diced
1 tablespoon shallots
1 tablespoon olive oil
2 cups chicken stock
1 tomato, peeled, seeded, & diced
1 cup heavy cream
1/4 teaspoon ground nutmeg
Salt & pepper to taste & season

INSTRUCTIONS:
Puree the avocados in a blender OR a food processor until smooth. Saute the chopped shallots in the olive oil until they are tender, but not brown & set aside to cool. In a large bowl, whisk together the avocado puree with the chicken stock, heavy cream, & the shallots until smooth. Add the salt & pepper & nutmeg & adjust the seasoning to taste. Chill for at least a 1/2 hour before before serving. Garnish with diced tomatoes.

CUCUMBER SOUP
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 25 MINUTES
READY IN: 25 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
1 clove garlic, minced
Salt & pepper to taste & season
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup almonds, sliced
1/2 cup green onions, chopped
1/2 cup fresh parsley, minced

INSTRUCTIONS:
Peel the cucumbers; halve them lengthwise & remove the seeds. Cut into chunks. In a blender OR a food processor, cover & puree the cucumbers & chicken broth in small batches. Transfer to large bowl; stir in the sour cream, vinegar, salt & pepper & garlic until well blended. Cover & refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions, & parsley.

CHILLED BEET SOUP
SOURCE: ALLRECIPES.COM 8-12-07
YIELDS: 4 SERVINGS

INGREDIENTS:
1 1/2 cups sour cream
2 tablespoons fresh lemon juice
1/2 small onion
1 cup cooked beets
1 cup crushed ice

INSTRUCTIONS:
Place the sour cream, lemon juice, & the beats into a food processor OR a blender & puree until mixture is smooth. Add ice OR cold water & serve with a dollop of sour cream on top.

CREAMY POTATO LEEK SOUP (VICHYSSOISE)
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 20 MINUTES
COOK TIME: 40 MINUTES
READY IN: 1 HOUR
YIELDS: 6 SERVINGS

INGREDIENTS:
8 potatoes, peeled & cubed
4 cups chicken broth
1 pound bacon, cut into 1-inch pieces
3 leeks, sliced
1 cup heavy cream
Salt & pepper to taste & to season

INSTRUCTIONS:
In a large saucepan OR stockpot, bring the potatoes & the chicken broth to a boil. Cook until the potatoes are tender. Meanwhile place the bacon in a large deep skillet. Cook over MEDIUM heat until evenly browned. Drain, reserving 3 tablespoons of the grease & set aside. Saute the leeks in the frying pan with the reserved bacon grease for about 8 to 10 minutes. When the potatoes are tender, stir in the fried leeks, heavy cream & bacon. Stir to blend & remove from the heat. Serve hot.

CHICKEN RICE VEGETABLE SOUP
SOURCE: KNORR.COM 8-11-07
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 tablespoon olive oil
1/2 cup celery, sliced
3 medium red bell peppers, chopped
1 3/4 cups onions, chopped (about 1 medium)
1/4 cup zuchinni, sliced
1/4 teaspoon dried thyme leaves, crushed
2 cans (14.5 oz) reduced sodium chicken broth1 1/2 cups water
Salt & pepper to taste & to season
1 pkg. "Knorr Sides Plus Vegetables: Roasted Chicken Rice with Harvest Vegetables" (Located in the soup OR rice section of your favorite grocery store)
2 1/3 cup cooked chicken breasts, shredded

INSTRUCTIONS:
Heat the olive oil in a large saucepan over MEDIUM-HIGH heat & cook the vegetables & thyme & salt & pepper...about 6 minutes until golden stirring occasional. Add the chicken broth, water & the "Knorr" package. Bring to a boil. Reduce the heat & cook covered for about 10 minutes, until the rice is tender. Stir in the cooked chicken & serve hot.

SALADS:
REDUCED FAT PESTO PASTA SALAD
SAVORY ITALIAN VEGETABLE SALAD
CORNBREAD SALAD
MEDITERRANEAN CHOP SALAD
FROSTY PINEAPPLE SALAD

REDUCED FAT PESTO PASTA SALAD
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 8-24-06
YIELDS: 8 SERVINGS

INGREDIENTS:
1/2 cup fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 cup fat free chicken broth
2 carrots, sliced diagonally
1 bunch green onions, sliced
2 tomatoes, diced into 1-inch pieces
1 red bell peper, finely chopped
2 small zuchinni, sliced diagonally
2 cups garbanzo beans, drains
4 oz. reduced fat turkey salami OR pepperoni, diced in 1/2-inch pieces
1 pound whole wheat pasta, cooked, drained, & cooled
2 oz. fresh parmesan cheese, thinly shaved
1 large head brocolli, cut into bite-size pieces

INSTRUCTIONS:
In a large bowl, combine the basil, olive oil, vinegar, garlic, chicken broth, & salt & pepper to make the dressing. Lightly steam the brocolli & the carrots until crisp tender (about 2 to 3 minutes in the microwave). Cool. Add the onions, tomatoes, & the red peppers to the bowl to the dressing to coat. Add the zuchinni, garbanzo beans, brocolli, & the carrots. Stir to coat with the dressing. Add the salami OR pepperoni & the pasta, & mix the well. Add the parmesan cheese. Toss lightly & serve.
Salt & pepper to taste & to season

SAVORY ITALIAN VEGETABLE SALAD
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERT 8-12-07
PREP TIME: 45 MINUTES
CHILL TIME: 2 TO 4 HOURS
SERVING SIZE: 1 CUP
YIELDS: 10 SERVINGS

INGREDIENTS:
10 oz. rotini pasta
12 oz. frozen vegetables, any variety, thawed
1 bottle (8 oz.) light italian salad dressing
1 medium tomato, chopped
2 sliced green onions
1/2 cup reduced fat feta cheese
1 cup sweet bell pepper (red, yellow, OR green), chopped
1 cucumber, peeled, seeded, & chopped
1/2 cup pitted olives
1/3 cup italian parsley
1/4 cup sun dried tomatoes in olive oil, chopped
Salt & pepper to taste & to season

INSTRUCTIONS:
Cook the pasta according to package directions. Drain & cool, set aside. Bring a large pot of water to a boil. Add the thawed vegetables & cook for about 5 minutes OR until slightly tender but still crisp. Drain & rinse with cold water. In a large bowl, mix the pasta & the vegetables with a 1/2 cup of dressing. Refrigerate for 2 to 4 hours to marinate. Add the remaining ingredients. Mix & serve.

CORNBREAD SALAD
SOURCE: DEBORAH (RECIPE CLUB MEMBER FROM TENNESSEE) 7-19-07
PREP TIME: 45 MINUTES
BAKE TIME: 20 MINUTES
YIELDS: 10 TO 12 SERVINGS

INGREDIENTS:
1 pkg. (6 oz) white cornbreadbread mix, prepared according to package dirrections & cooled
1/2 cup chopped sweet pickle (reserve the juice)
12 strips bacon, cooked crisp & crumbled
3 cups chopped tomatoes
1 cup green pepper, chopped
1 cup onion, chopped
1 cup mayonnaise
1/4 cup reserved sweet pickle juice

INSTRUCTIONS:
Crumble half of the cornbread into the bottom of a large serving bowl. In a nother bowl, combine the tomatoes, green pepper, onion, chopped pickle, & bacon. Spoon half of the mixture over the cornbread. In another bowl, stir together the mayonnaise & the pickle juice. Spread half of the dressing over the vegetable mixture. Repeat the layers & garnish as desired. Cover tightly & chill for 2 to 3 hours before serving.

MEDITERRANEAN CHOP SALAD **30 MINUTE RECIPE**
SOURCE: CAMPBELLS.COM 8-12-07
PREP TIME: 25 MINUTES
YIELDS: 8 TO 10 SERVINGS

INGREDIENTS:
3 stalks celery, sliced OR
1 cup fennel, sliced
1 cup red OR yellow bell peppers, roasted & chopped
1 large seedless cucumber, peeled & chopped
1/2 cup pitted ripe olives
1/2 cup prepared balsalmic vinaigrette salad dressing
Parmesan cheese shavings
1 pkg. (12 oz.) hearts of romaine, rinsed & chopped
1 box (6 oz.) croutons, any variety
Salt & pepper to taste & to season

INSTRUCTIONS:
Mix celery, the peppers, cucumbers, olives, & dressing in a large serving bowl. Cover & refrigerate until serving time. Toss chopped lettuce, croutons, & dressing mixture just before serving. Sprinkle with salt & pepper & parmesan cheese.

FROSTY PINEAPPLE SALAD
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 10 MINUTES
READY IN: 10 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
1 1/2 cups buttermilk
1 can (20 oz.) unsweetened crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping, thawed
3/4 cup sugar


INSTRUCTIONS:
In a bowl, combine the buttermilk, sugar, pineapple, & mix well. Fold in the whipped topping. Transfer to a 13 x 9 x 2-inch dish. Freeze for 4 hours OR until firm. Remove from the freezer 20 minutes before serving.

APPETIZERS:
FUSSION HUMMUS
CHANTRELLE MUSHROOM & BACON TARTLETS
MEXICAN PARTY WINGS
BACON RANCH DIP MADE OVER

FUSSION HUMMUS
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 15 MINUTES
READY IN: 15 MINUTES
YIELDS: 10 MINUTES

INGREDIENTS:
2 sprigs fresh rosemary
1 clove garlic, peeled
2 cans (15 1/2 oz.) garbanzo beans, drained
1/4 cup olive oil
1/4 cup balsalmic vinegar
1/4 cup cold water
Salt & pepper to taste & to season

INSTRUCTIONS:
Strip the rosemary leaves from the stems, discard the stems & place leaves in the bowl of a food processor. Add garlic & pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended. With the processor running, slowly pour in the olive oil, scraping down the sides of the bowl as necessary. Pour in the balsalmic vinegar & mix until again evenly mixed. Taste & add more vinegar, one tablespoon at a time, as desired. Add the water & process to make a spreadable consistency. Add more water, one tablespoon at a time, if necessary. Season with salt & pepper & to taste. Chill before serving.


CHANTRELLE MUSHROOMS & BACON TARTLETS
SOURCE: ALLRECIPES.COM 8-12-07
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
READY IN: 40 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
2 tablespoons olive oil
2 tablespoons shallots, minced
1 clove garlic, minced
1 1/2 cups chantrelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon fresh thyme, minced
1 tablespoon fresh parsley, minced
Salt & pepper to season & to taste
1 egg
1/4 cup milk
1/4 cup swiss cheese, shredded
2 tablespoons cream cheese, softened
2 slices bacon, cooked & crumbled
24 mini phyllo tart shells

INSTRUCTIONS:
Preheat the oven to 325 degrees. Heat the olive oil in a large skillet over MEDIUM heat. Saute shallots until they begin to brown. Add the garlic & mushrooms & cook until tender. Deglaze the pan with the brandy & season with the thyme, parsley, salt & pepper. Remove from the heat & allow to cool. In a large bowl, combine the egg, milk, swiss cheese, cream cheese, & the bacon. Fold in the mushroom mixture. Spoon evenly into the phyllo cups & place onto ungreased cookie sheets. Bake in a preheated oven for 15 to 20 minutes OR until the filling has set.

MEXICAN PARTY WINGS
SOURCE: PILLSBURY.COM
PREP TIME: 20 MINUTES
START TO FINISH: 55 MINUTES
YIELDS: 24 SERVINGS

INGREDIENTS:
1 cup ranch dressing
1 can (4.5 oz.) green chilies, chopped
1/2 cup all purpose flour
1 pkg. taco seasoning
2 tablespoons oil, any variety
24 chicken drummettes, thawed (about 2 pounds)
Salt & pepper to season & to taste
Dried parsley flakes

INSTRUCTIONS:
Heat the oven to 350 degrees. Spray a large cookie sheet with nonstick cooking spray. In a blender container, combine the ranch dressing & chilies; cover & blend until smooth. Spoon into a small serving bowl. Refrigerate while making the drummettes. In a shallow bowl, combine the flour & the taco seasoning & mix well. Stir in the oil with a fork until well incorporated. Coat the chicken with the flour mixture. Coat the chicken again to use up the flour mixture. Place on the sprayed cookie sheet. Bake at 350 degrees for 15 minutes. Turn the chicken & bake an additional 14 to 17 minutes OR until chicken is fork-tender & the juices run clear. Sprinkle with salt & pepper & the parsley flakes on the salad dressing mixture. Serve as a dip with the warm drummettes.

BACON RANCH DIP MADE OVER
KRAFTFOODS.COM 8-08-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 3 HOURS, 10 MINUTES
YIELDS: 3 CUPS, OR 24 SERVINGS 2 TABLESPOONS EACH

INGREDIENTS:
2 cups light ranch reduced fat salad dressing
1 cup reduced fat OR light sour cream
1/2 cup reduced fat parmesan style grated topping
1/4 cup green onions, sliced
1 pkg. (2.8 oz) bacon bits

INSTRUCTIONS:
Mix all ingredients in a medium bowl & cover. Refrigerate for several hours OR until well chilled. Serve with assorted cut up vegetables, dippers, crackers, & chips.

CONDIMENTS:
PARTY CORN RELISH
BRANDIED CRANBERRY SAUCE

PARTY CORN RELISH
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY EDITION PARADE MAGAZINE 8-14-06
MAKES: 4 CUPS
YIELDS: 8 SERVINGS

INGREDIENTS:
4 ears corn, kernels removed OR
2 cups frozen corn, thawed
1 seedless cucumber, peeled & cut into 1/4-inch dice
2 ripe plum tomatoes, seeded & cut into 1/4-inch dice
1/3 cup red onion, chopped
Zest of 1/2 lime, finely grated
1 teaspoon jalapeno, finely minced
1 teaspoon garlic, finely minced
Juice of 1/2 a lime
1 tablespoon olive oil
Salt & pepper to taste & to season
2 tablespoons parsley, chopped

INSTRUCTIONS:
Bring a pot of salted water to a boil. Blanch the corn kernels for 2 minutes. Drain, rinse under cold water & drain again. Remove to a large bowl & add the cucumber, tomatoes, onion, lime zest, jalapeno, & garlic; toss together. Before serving, toss with the lime juice & olive oil. Season with salt & pepper & to taste. Toss with the parsley. Serve immediately OR refrigerate for up to 24 hours.
**Note**:You can blanch the corn a day ahead. But for the freshest flavors, prepare this relish the day you serve it.


BRANDIED CRANBERRY SAUCE
SOURCE: KRAFTFOODS.COM 8-14-07
RECIPE RATING: 5 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 4 HOURS, 5 MINUTES
YIELDS: 2 1/2 CUPS OR 10 SERVINGS, 1/4 CUP EACH

INGREDIENTS:
4 cups fresh OR frozen cranberries
2 cups sugar
1/3 cup brandy OR orange juice

INSTRUCTIONS:
Preheat the oven to 300 degrees. Place the cranberries in a 13 x 9-inch baking dish; sprinkle evenly with the sugar. Bake for 1 hour, stirring after 30 minutes. Add the brandy OR orange juice; stir until well blended. Pour into jars. Cool completely. Cover & refrigerate several hours.

SANWICHES:
CAESAR SLAW SANDWICH

CAESAR SLAW SANDWICH
SOURCE: KRAFTFOODS.COM 8-08-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 1O MINUTES
YIELDS: 4 SERVINGS, 1 SERVING EACH

INGREDIENTS:
3 cups coleslaw blend
1/4 cup classic caesar salad dressing
2 tablespoons mayonnaise
8 slices whole wheat bread
1 pkg. (12 oz.) smoked ham
1 medium tomato, cut into 4 slices
4 cheese slices, any variety

INSTRUCTIONS:
Mix coleslaw blend, salad dressing, & the mayonnaise. Set aside. Cover 4 of the bread slices evenly with ham, tomato, cheese slices, & the coleslaw mix. Top with the remaining bread slices.
**Note**: Substitute 2 pita bread, cut in half for the 8 bread slices. Makes 4 servings, 1 filled pita half each.


MAIN DISHES:
BASIL CHICKEN & VEGETABLES
BEEF POT ROAST
GOOD EATS ROAST TURKEY
CHICKEN SATAY WITH WASABI MAYONNAISE
BAKED COD WITH LEMON
LASAGNA ROLLS
PICADILLO (CUBAN DISH)
ASHLEY'S CROCK POT BEEF STROGANOFF
ASHLEY'S CROCK POT SWEET & SOUR CHICKEN
SOUTHERN FRIED CHICKEN

BASIL CHICKEN & VEGETABLES **30 MINUTE RECIPE**
SOURCE: CAMPBELLS.COM 6-14-07
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 tablespoon vegetable oil
1/2 cup milk
4 boneless chicken breast halves
1 can (10 3/4 oz.) "Campbell's Condensed Cream of Brocolli" soup OR
1 can (10 3/4 oz.) "Campbell's Condensed 98% Fat Free Cream of Brocolli" soup
Salt & pepper to season & to taste
1/4 teaspoon dried basil leaves, crushed
1 bag (16 oz.) frozen vegetable combination (brocilli, cauliflower, carrots, etc)

INSTRUCTIONS:
Heat oil in a large skillet. Add the chicken breasts & cook until browned. Add the soup, milk, basil, veggies, salt & pepper. Heat to a boil. Cover & cook over low heat for about 5 minutes OR until ready to serve.

BEEF POT ROAST **SLOW COOKER RECIPE**
SOURCE: FOOD NETWORK "SANDRA LEE: SEMI-HOMEMADE COOKING W/ SANDRA LEE" 8-04-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
COOK TIME: 9 HOURS
YIELDS: 8 SERVINGS

INGREDIENTS:
1 bag (12 oz.) frozen baby pearl onions
1 bag (8 oz). frozen baby carrots
1 bag ( 8 oz.) pkg. mushrooms, sliced
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed & patted dry
2 tablespoons canola oil
1 (10.75 oz.) can "Condensed Cream of Celery" soup
1 pkg. onion soup mix
1 cup low sodium beef broth
1/4 cup steak sauce

INSTRUCTIONS:
Into a slow cooker, put the onions, carrots, mushrooms & potatoes. Season the roast with salt & pepper. In a large skillet over MEDIUM-HIGH heat, brown the meat on all sides in the oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl, stir together, the celery soup, onion soup mix, beef broth, & steak sauce. Pour over the top of the roast. Cover & cook on the HIGH setting for 3 to 4 hours OR on the LOW setting for 8 to 9 hours.


ASHLEY'S CROCK POT BEEF STROGANOFF **SLOW COOKER RECIPE**
SOURCE: ASHLEY (RECIPE CLUB MEMBER FROM ALABAMA) 8-22-07
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS)
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
1 1/2 pounds beef sirloin tip, cut into 1-inch cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
Salt & pepper to season & to taste
1/4 cup flour
1/4 cup water
1 bay leaf
1 1/2 cup beef broth
1/2 cup apple juice
1 carton (8 oz.) sour cream

INSTRUCTIONS:
Combine everything except the sour cream, flour, & water in a 3 1/2 quart slow cooker. Cook on LOW heat for 8 to 10 hours OR on HIGH for 4 to 5 hours. Remove & discard the bay leaf. Combine the sour cream, flour, & water in a medium bowl & mix well using a whisk. Add 1 cup of the hot liquid from the crock pot to the sour cream mixture & stir well. Cover crock pot & cook on HIGH for additional 20 to 30 minutes until thick & bubbly. Serve over hot egg noodles.


GOOD EATS ROAST TURKEY
SOURCE: FOOD NETWORK "ALTON BROWN" 12-22-06
COOK TIME: APPROX. 3 1/2 TO 3 3/4 HOURS
YIELDS: 10 TO 12 SERVINGS

INGREDIENTS:
1 frozen young turkey (14 to 16 pounds)
(For the brine):
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 teaspoon allspice berries
1/2 teaspoon candied ginger
1 gallon ice water
(For the aromatics):
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
1 sprig rosemary
6 leaves sage
Canola oil

INSTRUCTIONS:
Combine all ingredients, except the ice water in a stock pot & brink to a boil. Stir to dissolve solids, then remove from the heat, cool to room temperature, & refrigerate until thoroughly chilled. Early on the day of cooking (or late the night before), combine the brine & ice water in a clean 5-gallon bucket. Place the thawed turkey, breast side down in the brine, cover & refrigerate OR set in a cool area (like a basement) for 6 hours. Turn the turkey once halfway through the brining. A few minutes before roasting, heat your oven to 500 degrees. Combine the apple, onion, cinnamon stick & cup of water in a microwave-safe dish in HIGH for 5 minutes. Remove the bird from the brine & rinse inside & out with cold water. Discard the brine. Place the turkey on a roasting rack inside wide, low pan & pat dry with paper towels. Add the steeped aromatics to the cavity along with the rosemary & sage. Tuck the back wings & coat the whole bird liberally with canola OR other neutral oil. Roast on the lowest levelof the oven at 500 degrees for 30 minutes. Remove form the oven & cover the breast with a double layer of foil, insert a probe thermometer into the thickest part of the breast. Return to the oven, reduce the temperature to 350 degrees. Set the thermometer alarm, if available, 161 degrees.
**Note**: A 14 to 16 pound turkey should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosly covered for 15 minutes before carving.

CHICKEN SATAY STICKS WITH WASABI MAYONNAISE
SOURCE: WOMANSDAYMAGAZINE.COM 9-12-06
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
(For the Spice Paste):
2 medium red OR green jalapeno peppers, seeded
2 cloves garlic, peeled
2 scallions, trimmed & cut up
3/4-inch piece fresh ginger, peeled & halved
1 plum tomato, peeled & halved
2 teaspoons olive oil

INSTRUCTIONS:
(For the Spice Paste):
Put the ingredients in the food processor & pulse until coarsely chopped. Heat the olive oil in a medium skillet over MEDIUM -HIGH heat. Add the spice paste; cook, stirring for a couple of minutes & let cool. Have a broiler pan with a rack ready. Coat with nonstick cooking spray. Heat the broiler.

(For the Chicken):
1 pound ground chicken
1/2 cup sweetened flaked coconut
2 tablespoons fresh cilantro
1 large egg
2 teaspoons brown sugar
1 teaspoon grated lime zest
1 teaspoon soy sauce
Salt & pepper to season & taste

INSTRUCTIONS:
(For the Chicken):
Put the ingredients in the food processor. Add the spice paste; pulse until combined. Divide into 8 equal portions. Shape each with moistened hands into a 1 1/2 -inch thick log, tapered at the ends. Insert a skewer lengthwise in each. Place skewers on the broiler-pan rack. Broil 4 to 6 inches from the heat source, for 12 minutes, turning once until cooked through. Arrange skewers on a serving platter. Serve with Wasabi Mayonnaise.

Eight (10-inch) skewers, soaked in water if they are wooden for about 30 minutes
Wasabi Mayonnaise (Recipe to follow)
Garnish: Lime slices, cilantro, & chilies

(For the Wasabi Mayonnaise):
1/2 cup mayonnaise
2 tablespoons plain yogurt
2 tablespoons chopped cilantro
2 tablespoons wasabi paste (found in the asian aisle of your favorite grocery store)
2 tablespoons lime juice

INSTRUCTIONS:
In a small bowl, mix together well. Cover. Refrigerate until ready to serve.


BAKED COD WITH LEMON
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 7-25-07
YIELDS: 4 SERVINGS

INGREDIENTS:
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
3 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1 pound fresh cod fillets
1 tablespoon fresh dill, minced
4 slices fresh lemon
Salt & pepper to season & to taste

INSTRUCTIONS:
Preheat the oven to 375 degrees. In a bowl, whisk together the flour, salt, & paprika. In a separate bowl, whisk together the olive oil & the olive oil. Dip the cod fillets in the oil & the juice mixture. Then immediately dip them in the flour mixture. Place the fish in a baking dish sprayed with nonstick spray. Bake them for 20 to 25 minutes, until the fish is cooked through. Serve sprinkled with fresh dill, seasoned with salt & pepper, accompanied by lemon slices.

LASAGNA ROLLS
SOURCE: FOOD NETWORK, "GIADA DE LAURENTIIS" 2-03-07
DIFFICULTY: MEDIUM
PREP TIME: 25 MINUTES
INACTIVE PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES
YIELDS: 6 SERVINGS

INGREDIENTS:
(For the Sauce):
2 tablespoons unsalted butter
4 teaspoons all purpose flour
1 1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch ground nutmeg
(For the Lasagna Noodles):
1 container (15 oz.) whole milk ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed dry
1 cup + 2 tablespoons parmesan cheese, grated
3 oz. thinly proscuitto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt + more for salting water
1/2 teaspoon pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz.)

INSTRUCTIONS:
Melt the butter in a heavy saucepan over MEDIUM-LOW heat. Add the flour & whisk for about 3 minutes. Whisk in the milk. Increase the heat to MEDIUM-HIGH. Whish the sauce until it comes to a simmer & is thick & smooth, an additional 3 minutes. Whisk in the salt, pepper, & nutmeg into the "bechamel" sauce. Preheat the oven to 450 degrees. Whisk the ricotta, spinach, 1 cup parmesan cheese, proscuitto, the egg, & pepper in a medium bowl to blend. Add a tablespoon OR 2 of oil to a large pot of boiling salted water. Boil the noodles just until tender, but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13x9x2-inch glass baking dish. Pour the "bechamel" sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricoota mixture evenly over noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls, seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles & ricotta mixture. Spoon 1 cup marinara sauce over the lasagna rolls. Sprinkle the mozzerella & remaining 2 tablespoons of parmesan cheese over the lasagna rolls. Cover tightly with foil. Bake until heated through & the sauce bubbles, about 20 minutes. Uncover & bake until the cheese on the top becomes golden, about 15 minutes additional. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavypan over MEDIUM heat until hot & serve alongside.

ASHLEY'S CROCK POT SWEET & SOUR CHICKEN **SLOW COOKER RECIPE**
SOURCE: ASHLEY (RECIPE CLUB MEMBER FROM ALABAMA) 8-22-07
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS)

INGREDIENTS:
2 pounds boneless, skinless ckicken
1 jar (26 oz.) sweet & sour simmer sauce (found in the asian aisle of your favorite grocery store)
1 pkg. (16 oz.) frozen brocolli, carrots, & peppers, thawed & drained

INSTRUCTIONS:
Cut the chicken into 1 1/2-inch pieces. Mix with the simmer sauce in the slow cooker. Cover & cook on LOW for 8 to 10 hours OR until the chicken is tender & no longer pink. Ten minutes before serving, stir in the vegetables. Cover, increase the heat to HIGH & cook for an additional 10 to 15 minutes OR until the vegetables crisp tender. Serve over cooked oriental OR white rice.
**Note**: Miss Trudy's advice: Cut amounts in half. Portions tend to be big.

PICADILLO (CUBAN DISH)
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS) 7-72-07
YIELDS: 6 SERVINGS

INGREDIENTS:
1/4 cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground beef (15 to 20% fat)
1 can (14 1/2 oz.) diced tomatoes in juice
3/4 cup raisins
1/4 cup tomato paste
3/4 cup sliced pimiento-stuffed green olives (from a 5 oz. jar)
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

INSTRUCTIONS:
Heat the olive oil in a large pot over MEDIUM-HIGH heat. Add the chopped onion, garlic, & bay leaves; saute until the onion is soft, about 5 minutes. Add the beef; saute until cooked, breaking up with the back up a fork, about 7 minutes. Add all other ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt & pepper. Discard the bay leaves. Serve the picadillo warm.

SOUTHERN FRIED CHICKEN
SOURCE: FOOD NETWORK, PAULA DEEN 2-17-07
DIFFICULTY: MEDIUM
PREP TIME: 7 MINUTES
COOK TIME: 13 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon all purpose flour
House Seasoning
2 1/2 pounds chicken, cut into pieces
Oil, for frying (Recommended: Peanut Oil)

INSTRUCTIONS:
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so that the egg mixture is bright orange. In another bowl, combine the flour & the pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg & then coat well in the flour mixture. Heat the oil to 350 degrees in a deep pot. Do not fill the pot more that half full with oil. Fry the chicken in the oil until brown & crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 15 minutes, & white meat, about 8 to 10 minutes.

House Seasoning
1/4 cup black pepper
1 cup salt
1/4 cup garlic salt

INSTRUCTIONS:
Mix all ingredients together & store in an airtight container for up to 6 months.

BEVERAGES:
BEST EVER LEMONADE


BEST EVER LEMONADE
SOURCE: ALLRECIPES.COM 5-07-07

INGREDIENTS:
1 3/4 cups white sugar
8 cups water
1 1/2 fresh lemon juice

INSTRUCTIONS:
In a small saucepan, combine the sugar & one cup water. Bring to a boil & stir to dissolve the sugar. All to cool to room temperature, then cover & refrigerate until chilled. Remove the seeds from the lemon juice, but leave the pulp. In a pitcher, stir together the chilled syrup, lemon juice, & the remaining 7 cups of water.


SPECIAL INSERTS:

(1). GIVE YOUR PRODUCE STAYING POWER
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 8-22-07

Produce is abundant during this time of year, but without the proper storage, it can go bad really quick. Here's some advice on how to keep your produce as fresh as possible.

A. BERRIES:
Store: In the fridge. If they are in an open container, put a dry paper towel over the top. If they are in plastic, leave them in the container. Don't wash them first until ready to use.
Should last: Blueberries will keep a week or so. Raspberries & strawberries, a few days.

B. LETTUCE:
Store: In a gallon sized bag in the crisper bin in the refrigerator. Put in the bag with a paper bag with a paper towel. Can be rinsed in advance. but do not store it when it is too wet or it get's slimy.
Should last: Up to one week.

C. TOMATOES:
Store: Never in the fridge; it kills the flavor. Set on the counter. If you've got a bunch, spread them out so they don't make others moldy.
Should last: Up to a week. If they are already ripe, half that time.

D. PEACHES & PLUMS:
Store: In the fridge, if you are not using them right away. To ripen, let them sit on the counter for a day or so or place in a paper bag.
Should last: A week in the fridge, but once you've ripened them, only a day or two.

E. BELL PEPPERS:
Store: On the counter or in the fridge in a plastic bag or in a contained plastic environment, like the crisper drawer.
Should last: A week.

F. CUCUMBERS:
Store: On the counter or in the fridge in a plastic bag.
Should last: A couple of days on the counter; a week in the fridge.

G. BEANS, SNOW PEAS:
Store: In the fridge in a plastic bag.
Should last: Five days to a week.

H. BANANAS:
Store: On the counter. If they are too green, store in a paper bag with an apple to promote ripening.
Should last: Green, could take a week; yellow with grren tips, a few days; ripe, a day or two.

I. MELONS:
Store: On the counter, out of direct sunlight, If ripe, keep in the fridge.
Should last: Several days.

J. GRAPES:
Store: On the counter in the fridge in a vented bag.
Should last: Counter, a couple of days; fridge, a week.
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(2). HOW TO ROAST GARLIC
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 3-22-O7

Place oven rack in the lower middle position, & heat the oven to 325 degrees. Remove the out layers of the papery skin from four garlic heads. Slice off the top third of each head, exposing most of the cloves. Place the garlic heads, cut side up on a square of heavy-duty alumininum foil. Drizzle about a 1/2 teaspoon of olive oil over each & sprinkle with salt & pepper. Wrap the foil around the garlic heads, & roast until they are very soft, about 1 hour. Uncover & roast 15 additional minutes, until golden brown.
Here are some more tips:

--Use fresh garlic, not old bulbs that have begun to sprout.
--To avoid burning the garlic, do not roast at more than 350 degrees.
--When you are ready to use the garlic, pop the garlic out of their papery shells with a push from the bottom. The roasted garlic mashes easily with a fork.
-- For recipes that require roasted cloves, separate & peel them raw, then roast them.
--Refrigerate roasted garlic for up to five days or freeze it for up to two months.
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EDITOR'S NOTES:

Hello Ladies,
This is a very condensed version of the recipe newsletter for September's Edition, as though I did want to get something out pretty much on time. Due to my recent car accident this past week, a lot of recipes that were scheduled to be in this newsletter were taken out due to my physical energy level. I'm not quite up to par yet, but as many of you know, I do find that recipe searching & working on the newsletter is what "drives me" ...it helps kinda keep me going...
The following recipes were taken out & will go in October's Edition: Em, your Coconut Cream Pie; Janice A., your Fruit Filled Chocolate Meringues; Julez, your Strawberry Trifle; & Deborah, your Oatmeal Cookie Recipe. Anyone else I left out, of course, not meaning to, please email me. The Diabetic German Chocolate Cake that was found by "Shout Out" will also go in the next edition. The newsletter poll will hit next month as well. I was also going to post the Mrs Field's Chocolate Chip Cookie Recipe in this edition & of course it didn't get in there. That will go in October's edition...although if you'd like it before than, you can certainly go to MadClikr's new webpage, communitygala.com & it's posted there if I'm not mistaken in the general cooking section.
I hope everyone is doing well. I am still waiting for the "shock factor" to wear off... & hopefully September will be a better month for me. Thanks so much for everyone's contributions, please keep contributing...
October is going to be a theme month....Crock Pot Recipes & Apple Recipes plus the recipes that didn't make it in September's Edition. If you have recipes to contribute, please feel free to email me.
Thanks again for all of the love, prayers, & well wishes.
Happy Cooking

K-Kris
Recipe Newsletter Editor
San Diego, CA

WEBPAGES WORTH MENTIONING//HIGH REGARD:
CommunityGala.com (Run by MadClikr--Recipe Club Member from Virginia & President of the Website)

IMPORTANT TIPS SENT IN BY OUR GREAT SUBSCRIBERS:
I.C.E. (Sent in by Kat, Recipe Club Member from Nevada) 8-14-07
I.C.E. Campaign--"In Case Of An Emergency"
We all carry mobile phones with names & numbers stored in it's memory, but nobody other then ourselves knows which of these numbers belong to our closest family or friends. If we were to be involved in an accident or were taken ill, the people attending to us would have mobile phones, but would have no one to call. Yes, there are hundreds of numbers stored, but which one is the contact person in case of an emergency? Hence this (In Case of Emergency) Campaign-. The concept of "ICE" is catching on quickly. It is a method of contact during emergency situations. As cell phones are carried by the majority of the population, all you need to do is store the numberof a contact person or persons who should be contacted during an emergency under the name (ICE-In Case of An Emer). The idea was thought up by a paramedic who found that when he went to the scenes of accidents, there were always mobile phones with patients, but they didn't know which number to call. He therefore thought it would be a good idea if there was a nationally recognized name for this purpose. In an emergency situation, Emergency Service Personnel & Hospital Staff would be able to quickly contact the right person by simply dialing the number you have stored as "ICE". For more than one contact name, simply enter "ICE1", "ICE2", etc. A great idea that will make a difference!! Let's spread the concept of ICE by storing an ICE number in our mobile phones today. It really could save your life or put a loved one's mind at rest. ICE will speak for you when you when you are not able to.

NEW MEMBERS SINCE AUGUST 2007// NEWSLETTER # 8:

Ashley from Alabama
Lisa K. from Arkansas
Dona from Florida

NEW RECIPE WEBPAGES FOUND BY "SHOUT-OUTS" SINCE AUGUST 2007:

thatsmyhome.com/sugar-free-recipes/chocolate-cake.html (Sent in by Ashley of Alabama)
informationaboutdiabetics.com (Sent in by Kat of Nevada)
momsmenu.com (Sent in by Charlotte of Texas)
http://www.expertfoods.com/cakeability.php (Sent in by Mary of Florida)
http://www.lowcarbluxury.com/recipes/recipe-cake-23html (Sent in by Julie of South Carolina)
recipeland.com (Sent in by Miss Trudy of Illinois)


NEW WEBPAGES FOUND SINCE AUGUST 2007// NEWSLETTER # 8:

gumbrand.com
simpleanddelicious.com
snackpack.com
bicworld.com (stationery products)
pam4you.com (high heat cooking spray)
easyoffbam.com
slimfast.com
wanchaiferry.com
playinyourday.com
harvestsurprise.com
wylerslight.com (great for recipes too)

RECIPE NEWSLETTER SUBSCRIBERS:
ANDREA FROM ALABAMA
ANGELA FROM ARIZONA
ANGIEMAYE FROM TEXAS
ASHLEY FROM ALABAMA
BARBRA FROM MISSOURI (HI BABY GIRL)
BRIGITTE FROM CALIFORNIA
CAROL FROM INDIANA
CAROLYN FROM SAN DIEGO, CALIFORNIA
CONNIE FROM ILLINOIS
CONNIE L. FROM TEXAS
CHARLOTTE FROM TEXAS
CHRIS FROM OKLAHOMA
DELLA FROM ILLINOIS
DEBBIE FROM ILLINOIS
DEBORAH FROM TENNESSEE
DONA FROM FLORIDA
EMILY FROM TEXAS
EYEDUNNO FROM FLORIDA
FRAN FROM VIRGINIA
JANE FROM INDIANA
JANICE FROM TEXAS
JANICE A. FROM FLORIDA
JENNIFER FROM VIRGINIA
JOANN FROM KANSAS
JULIE FROM SOUTH CAROLINA
JULIE S. FROM ILLINOIS
KAREY FROM WASHINGTON
KAT FROM NEVADA
KATHY FROM ILLINOIS
KATHY S. FROM ILLINOIS
KRISTA FROM OHIO
LISA FROM CONNETICUTT
LISA K. FROM ARKANSAS
LORETTA FROM CALIFORNIA
LORI FROM VIRGINIA
MARY FROM FLORIDA
MARY S. FROM TEXAS
MELODIE FROM FLORIDA
MICHELLE FROM OKLAHOMA
MICHELLE B. FROM INDIANA
PAM FROM VIRGINIA
PAM F. FROM CALIFORNIA
TERRY FROM NEW JERSEY
THERRION FROM INDIANA
TRACEY FROM PENNSYLVANIA
MISS TRUDY FROM ILLINOIS
SHARON FROM CALIFORNIA
STELLA FROM OKLAHOMA
STEPHANIE FROM ARIZONA
SUE FROM OHIO
TRACEY FROM PENNSYLVANIA
WENDI FROM MICHIGAN
ZOONOSIS
KRISTINE (RECIPE NEWSLETTER EDITOR) FROM SAN DIEGO, CALIFORNIA
HELPFUL SARA, ADMINISTRATOR STARTSAMPLING.COM FROM ILLINOIS

Trudy in Illinois
09/03/2007, 07:26 AM
:P Well, once again K-Kris has outdone herself with all these contributions of delicious recipes. Thank you for the hard work, Kris. There are so many I'm going to try.
Yum-yum. ;)