Meatball & Vegetable Stew

This is the time of year to get your slow cooker out of the cabinet. Michigan winters are often brutal and the crockpot is used a lot at my house. Almost every recipe meant for the slow cooker is a snap to put together. Our friends at H&G came up with a super simple stew using frozen meatballs. It was a Rave around here when I put it together last week. Give it a try!

1 16-18 ounce package frozen cooked meatballs
½ of a 16 ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
1 14-1/2 ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 12 ounce jar mushroom gravy
1/3 cup water
1-1/2 teaspoons dried basil, crushed

In a 3-1/2 or 4 quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Makes 4 servings.
For a 5-6 quart slow cooker double all ingredients. Make 8 servings.

Budget Burger Recipe

PORCUPINE MEATBALLS

This inexpensive recipe is a favorite in my home where we always have the need to stretch our dollar to the max. If you are tired of the same old spaghetti, goulash, or tacos for dinner - give this Porcupine Meatball recipe a try!

1 pound ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tablespoon snipped parsley
2 tablespoons finely chopped onion
1/2 teaspoon salt
dash pepper
1 10-3/4 ounce can condensed tomato soup
*******
1/2 cup water
1 teaspoon Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper, and 1/4 cup tomato soup. Mix thoroughly; shape in about 20 small balls and place in skillet. Mix remaining soup, water, and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often. Makes 4-5 servings.

APPLE-HAZELNUT STUFFED CHICKEN

Stuffing:
Mix 1/4 cup chopped hazelnuts (filberts), 1 medium apple, chopped (1 cup), and one 3 oz package cream cheese softened.

4 bone-in, skin-on chicken breast halves
2 teaspoons butter or stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Heat over to 375. Greese square pan, 9x9x2.
Prepare stuffing (as above)
Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides. Spread 1/4 of the stuffing evenly between meet and skin of each chicken breast. Smooth skin back over breasts, tucking under loose areas.
Place chicken skin side up in the greased pan and brush with butter. Sprinkle with salt and pepper.
Bake uncovered 45-55 minutes or until juice of chicken is no longer pink.

STARVING FOR SOMETHING NEW?

ROASTED POTATOES WITH GREENS

This fabulous recipe came from L. Nichols (photo by Kaitch)

"Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like."

Serves 2

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Preheat the oven to 400 degrees F (200 degrees C).
Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

SMUSHED APPLES AND SWEET POTATOES

Ellfindancer submitted this recipe to Allrecipes and it has quickly become a family favorite for me too, especially during the holidays. I have easily doubled and tripled this recipe depending on my crowd.

Smushed Apples and Sweet Potatoes

2 large sweet potatoes, peeled and diced
2 tablespoons butter
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 Granny Smith apple - peeled, cored and sliced
1/8 cup milk

Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon, and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.
Note
As a variation, you can mix in cloves or nutmeg. This is also delicious topped with brown sugar and pecans.

PERFECT PIE DOUGH

I COULDN'T RESIST!

All day I have been planning on giving you a tried and true recipe for Apple Pie - hence the "can you smell the Apple Pie?" on Traffic Swarm. But, I just couldn't resist one of my favorite (and generations before me) recipe for Lemon Cake. This isn't the usual lemon cake with lemon frosting. It has a decidedly different presentation and taste which is absolutely Terrrrrrrrific!

LEMON CAKE

1 Lemon Cake Mix (follow directions on the box) BUT THEN -
2 Extra eggs - that means 5 eggs total
1 Small box Lemon Jello
1/2 cup vegetable oil - in addition to what the box calls for.

Pour in 9 x 13 pan sprayed with nonstick cooking spray.

Bake according to package directions.

Remove from oven and prick all over with fork tines or toothpick.

Mix 1 cup of powdered sugar and juice from one lemon and pour it over the cake. Spread it all around so it seeps into the cake.

Broil for a few minutes (watch it) until very lightly browned.

ENJOY!

Baked Slow Cooker CHICKEN

This delicious Chicken recipe has been used time and again by my family and scores of friends. I have often put this together late on Saturday night and the Baked Chicken is perfect after church!

INGREDIENTS
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

DIRECTIONS
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

VENISON CHILI

This delicious venison chili recipe is just one of many in VENISON RECIPES so, if your family is like mine - you can never have too many venison recipes on hand. Right now, deer hunters in my neck of the Michigan woods are scoping out the perfect spot for tree stands and fine tuning gear and I'm always on the lookout for new Venison Recipes too!

VENISON CHILI

1 lb. ground venison, crumbled
2 tablespoons vegetable oil
1/2 cup diced celery
1 cup chopped onion
2 cans stewed tomatoes, undrained (14.5 oz. each)
2 cans red kidney beans, drained (14.5 oz. each)
2 cans tomato soup (10 oz. each)
2 cups water
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste

In Dutch oven over medium heat cook the ground venison in 2 tablespoons vegetable oil for 4 to 5 minutes until browned. Add celery and chopped onion. Cook for additional 4 to 5 minutes. Add the tomatoes, kidney beans, soup, water, chili powder, cumin, salt and pepper. Bring to boil stirring occasionally. Reduce heat, cover and simmer about 1 hour, stir every so often, add more water if needed.
Makes 4 to 6 servings.

APPLE CRISP - Autumn Comfort Food

It's definitely that time of year. The orchards here in Michigan are loaded this year with one of the most versatile fruits - Apples. Although there are many variations of Apple Crisp this one is a family favorite and could become one for your family too!

APPLE CRISP

4 medium tart cooking apples, sliced (about 4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or stick margarine softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

1. Heat oven to 375. Grease bottom and sides of square 8x8x2 pan with shortening.

2. Spread the apples in pan. Mix remaining ingredients and sprinkle over the apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm.

APPLE BUTTER, IT'S THAT TIME OF YEAR!

Apples are THE great fruit for fall and whether we are ready or not - fall is upon us. Have you ever had Apple Butter? Better yet, have you ever had Fresh Apple Butter? There almost isn't anything as satisfying as spreading your toast with something delicious that you've made with your own two hands, but if time is short or you just aren't so inclined - get some ready made!

APPLE BUTTER - LOW FAT

12 medium Granny Smith or other cooking applies, peeled and cut into fourths (4 pounds)
1-1/2 cups packed brown sugar
1-1/4 cups applie juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1. Heat all ingredients to boiling in a 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 1 hour.

2. Mash apples with potato masher or large fork.

3. Simmer uncovered about 1 hour, stirring occasionally, until mixture is very thick. Cool about 2 hours.

4. Spoon applie butter into container. Store in refrigerator up to 3 weeks. Freeze up to 60 days.

Makes 4 cups.

Oatmeal Pancakes - Phase 2

OATMEAL PANCAKE

1/2 cup old-fashioned oatmeal
1/4 cup low-fat cottage cheese
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth.

Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until lightly browned, flip and finish.

Serves 1, 288 calories, Yum!

CALCIUM for Daily Living

Good Source of Calcium - Does Vegetarian Diet Serve as a Good Source of Calcium?

By John Gibb
Vegetarian diet is one of the richest and most beneficial sources of calcium. Vegetables are free from contaminants and harmful substances which are part of most foods coming from animal sources. We can safely claim that a vegetarian diet is a good source of calcium and should be adopted to live a healthy, fruitful life.

Vegetables like kale, turnip greens, mustard greens, cabbage, broccoli, spinach and dandelion greens contain adequate amounts of calcium. Kale is easy to digest and the calcium it contains gets readily absorbed by the bloodstream. Similarly, other vegetables belonging to this family are healthful sources of calcium.

Soybeans, white beans, navy beans, lima beans and some others are fairly good sources of calcium coming from plant sources. However, they do not provide adequate amounts required to fulfill daily calcium needs. And because of this reason, beans are not considered as a very good source of calcium.

Nevertheless, tofu has been found to be a fairly good source of calcium. ½ a cup of regular tofu provides up to 135 mg of calcium. Similarly, same quantity of firm tofu provides about 80 mg of calcium. Peanuts, almonds, walnuts and sesame seeds are rich sources of calcium. 1 ounce of roasted almonds provides up to 80 mg of calcium.

Other foods listed under the vegetarian diet are almond butter, peanut butter, cranberry juice, orange juice, figs, soy milk, and Brussel sprouts. 4-6 of the above-mentioned calcium sources should be added to an everyday diet to receive good quantities of calcium. You can also add blackstrap molasses and brown sugar to baked desserts to receive calcium in good amounts.
Vitamin D is required for proper absorption of calcium. Try to add those sources which are also rich in vitamin D, iron and phosphorus. Fish and seafood is considered as one of the most healthful sources of calcium and vitamin D. Similarly, calcium supplements containing vitamin D and vitamin K2 can also be used to fulfill daily calcium needs.

Recently, it has been discovered that a special kind of calcium carbonate known as coral calcium is very effective for long-term bone health. It contains calcium, magnesium, sodium, phosphorus, potassium and many other minerals in just the right quantities. It is obtained in an environmentally friendly manner from fossilized coral reefs above sea level. It is pure, safe and totally natural.

Calcium supplements containing coral calcium are very beneficial for health and should be consumed to complement a calcium-rich vegetarian diet.

For optimal bone and joint health, we have been using a special natural calcium formula and for good reason, this formula is known as Bone ProtectWe have personally been using this formula for over 3 years with excellent health results.

You can learn more about our product of choice and why we use this product above all other calcium formulas at optimal bone health.

John Gibb is the manager of a series health websites. His latest addition discusses the calcium formula himself and the editors consume. For more information on calcium, coral calcium, and bone health as a whole, be sure to check out http://www.optimal-bone-health.com
Article Source: http://EzineArticles.com/?expert=John_Gibb http://EzineArticles.com/?Good-Source-of-Calcium---Does-Vegetarian-Diet-Serve-as-a-Good-Source-of-Calcium?&id=691001

2nd in a series of Three - Calcium

Egg as a Source of Calcium - Can We Consider Egg as a Source of Calcium?

By John Gibb
Recently it has been discovered that eggshell is a good source of calcium. When crushed finely and eaten by dissolving in some solvents, it provides a good amount of calcium carbonate. However, many people are still doubtful to use egg as a source of calcium because the calcium it provides is not easily absorbed by the bloodstream.

Some studies have shown that calcium obtained from eggshell is very beneficial. It probably reduces acidity in the stomach and also helps in digestion. Even calcium supplements have been made by using crushed eggshell to help people overcome their calcium deficiency.

Manufacturers of these supplements claim that after using them for a whole year there is considerable gain in bone density, especially seen in postmenopausal women.

People who consider egg as a source of calcium also consume multi-vitamin or vitamin D supplements. This is because calcium carbonate obtained from eggshell is insoluble and requires vitamin D and other nutrients to finally get absorbed by the bloodstream.

Calcium carbonate supplements are equally helpful in controlling calcium deficiency in postmenopausal women. These supplements use pure and natural ingredients and are said to be totally safe to be used by people of all ages. They are effective and provide many long-term health benefits including prevention of various degenerative diseases and treatment of prolonged depression, kidney stones and pre-menstrual syndrome in women.

It has been found that ½ a cup of egg substitute provides up to 130 mg of calcium. Potato starch and corn starch are used as egg substitutes in many low-fat recipes. Similarly, banana and soy powder act as good egg substitutes and they are rich in many minerals and vitamins. Many people use egg as a source of calcium by utilizing healthful egg substitutes.

Vegans do not eat meat, eggs and dairy products. They can also make use of fruits as egg substitutes or drink soy milk to obtain adequate amounts of calcium on a daily basis. A mixture of flaxseed powder, tofu and water acts as a good egg substitute for vegans.

If calcium deficiency is very prominent and many signs and symptoms have already occurred, you may immediately want to start the course of high-potency calcium supplements. Doctors advise consuming good-quality calcium tablets on a regular basis. Try to find calcium supplements made with pure ingredients, preferably coral calcium and other minerals and vitamins such as magnesium and vitamin D and K2.

For optimal bone and joint health, we have been using a special natural calcium formula and for good reason, this formula is known as Bone Protect We have personally been using this formula for over 3 years with excellent health results.

John Gibb is the manager of a series health websites. His latest addition discusses the calcium formula himself and the editors consume. For more information on calcium, coral calcium, and bone health as a whole, be sure to check out http://www.optimal-bone-health.com
Article Source: http://EzineArticles.com/?expert=John_Gibb http://EzineArticles.com/?Egg-as-a-Source-of-Calcium---Can-We-Consider-Egg-as-a-Source-of-Calcium?&id=690999

First in a series of three - CALCIUM

High Calcium Diet - How to Make a High Calcium Diet Plan

By John Gibb
We all need calcium and other nutrients to develop a strong skeletal and immune system. Our everyday diet should be composed of all the important minerals and vitamins to make our body strong and capable of fighting against many diseases.

A high calcium diet plan is not very difficult to follow once you know all the calcium-rich foods coming from plant as well as animal sources. Let’s find out how to make a high calcium diet plan.
Vegetables are rich sources of calcium and other minerals. They are good for maintaining overall health and should be consumed on a regular basis. Cooked as well as raw vegetables are good calcium sources. A high calcium diet plan should include kale, broccoli, spinach, mustard greens, turnip greens, dandelion greens and cabbage. You can make a mixed salad using these vegetables or simply cook them and eat 1 cup of any of these vegetables daily.

Milk and dairy products can be easily added to an everyday diet. Make a habit of drinking at least 1 cup of skim or low-fat milk daily. Similarly, other dairy products like cream, cheese, yoghurt and ice cream can be used to obtain adequate amounts of calcium. Eggshell is a good source of calcium and those who don’t like eating eggs can also use egg substitutes to act as fairly good calcium sources.

A high calcium diet should also be composed of beans, nuts, fish and seafood. Soy milk, soy beverages, boiled bone soup, calcium-fortified orange juice, blackstrap molasses, sea vegetables, oatmeal, calcium-fortified cereals and tofu are excellent sources of calcium. Make a plan for 3 or 6 meals a day depending on your overall health and weight by including 1-3 servings of at least 5 to 6 of the above-mentioned foods.

A diet plan is more easily followed when the foods you like are added to it. If you don’t like milk or are allergic to it, don’t force yourself to drink it regularly. Soy milk is a good alternative to cow’s milk. Similarly, if you don’t like eating vegetables then try using calcium supplements to fulfill your daily calcium needs.

In fact a good calcium diet should be composed of at least 2-3 daily doses of good-quality calcium tablets. Calcium supplements not only help in overcoming calcium deficiency, but also reduce stomach acidity and assist in proper digestion of food and weight loss.

For optimal bone and joint health, we have been using a special natural calcium formula and for good reason, this formula is known as Bone Protect We have personally been using this formula for over 3 years with excellent health results.

John Gibb is the manager of a series health websites. His latest addition discusses the calcium formula himself and the editors consume. For more information on calcium, coral calcium, and bone health as a whole, be sure to check out http://www.optimal-bone-health.com
Article Source: http://EzineArticles.com/?expert=John_Gibb http://EzineArticles.com/?High-Calcium-Diet---How-to-Make-a-High-Calcium-Diet-Plan&id=690993

That breeze you feel is summer flying by ...

Okay I admit it ... not long ago I was whining a little ... okay maybe more than a little, but you have to consider I live in northern Michigan where it's very unusual for our summer to spike a long stretch of temps in the 90s and humidity right about there too. So, I whined. Air conditioning is not usually necessary in my area so it didn't matter that our window unit was broken ... rather it didn't matter until last week! Anyway, summer is almost over and there is the feel of fall in the air this week with temps down in the low 70s and nights around 45 (much more Michigan-like).

Peaches are coming into season and this recipe will make you want to freeze some fresh peaches to thaw during the long winter :)

PEACH PIE

Two pie crusts (I use the premade available from the market in the dairy case)
2/3 cup granulated white sugar
1/3 cup all purpose flour
1/4 teaspoon ground cinnamon
6 cups sliced peaches (6-8 medium)
1 teaspoon lemon juice
1 tablespoon butter or stick margarine, if desired

1. Heat oven to 425.
2. Line pie plate with one pie crust
3. Mix sugar, flour and cinnamon in large bowl, stire in peaches and lemon juice. Pour onto the pie crust.
4. Cut butter or margarine into small pieces; sprinkle over the peach mixture.
5. Cover with top pastry, cut 5-6 slits in the top pastry, seal and flute the edge.
6. Cover edge with 2-3 inch strip of aluminum goil to prevent excessive browning. Remove foil for last 15 minutes of baking time.
7. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through the slits in crust. Cool on wire rack at least two hours.

Serves 8. Calories 405/serving.

Baked Salmon - with a Twist!

In Michigan we have an abundance of fish and during summer the salmon is easy to come by and a snap to fix for dinner. This baked salmon is prepared in the usual way, but the sauce is what made my family rave! Although the sauce is part of a recipe for salmon patties there are times when frying salmon patties just isn't in the cards - and last night was one of those.

BAKED SALMON

1-1/2 pounds salmon fillet, skin and bones removed
1 teaspoon dried dillweed
butter flavored cooking spray

Preheat oven to 375.
Spray 9 x 13 baking pan with cooking spray.
Rinse fish fillets, pat dry and arrange in the baking pan.
Spray lightly with butter flavor cooking spray.
Sprinkle with dillweed.
Bake 20-25 minutes or until the fish flakes.

DILL SAUCE

1/3 cup sour cream
3 tablespoons mayonnaise
3/4 teaspoon dillweed

Combine and refrigerate until serving.

This was a really light and refreshing change from tartar sauce served with baked salmon. You might want to double the batch so there is plenty to go around.

Crumble leftover salmon, add dill sauce and mix together for a great sandwich filling!

Please leave a comment if you have a favorite salmon recipe to share.

South Beach Diet is Easy to Live With!

Like most people who've reached their 50s I have been on many diets in my life! My first thought when South Beach Diet was all I heard or read on television and online was that this is just another gimmick - sending me in search of impossible-to-find ingredients which combine with 23 other ingredients produce 1/8 of a cup portion size! That's what I thought at first and BOY WAS I WRONG.

Much to my surprise South Beach Diet is completely based on easy-to-follow concepts with ingredients even I can find in my village market. No extremes. The best news of all? South Beach diet really works.

FROM PHASE ONE -

Turkey Roll-Ups with Cilantro Mayonnaise

4 slices turkey breast

4 medium Boston lettuce leaves (even iceberg works)

4 scallions

4 red bell pepper strips

Cilantro Mayonnaise (see below)

Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 scallion and 1 pepper strip. Fold into a tight, cigarlike roll.

Substitute hame for the turkey if you'd prefer.

Serves 2

54 calories per serving.

Cilantro Mayonnaise

3/4 cup reduced-fat mayonnaise

3/4 cup loosely packed cilantro leaves

1 tablespoon fresh lime juice

1 teaspoon light soy sauce

1 small clove garlic

Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.

Yield 3/4 cup

36 calories per tablespoon

Puffy Baked Omelet with Zucchini & Tomato Sauce

I am always on the lookout for new cookbooks especially diet cookbooks. A few months ago my girlfriend and I had stopped at our local Family Dollar which is a great place to find gift bags, cards, and wrapping paper.

When I zeroed in on these cookbooks (for $1) titled 501 Recipes for a Low-Carb Life by Gregg Gillespie & Marie Johnson. Well, I couldn't resist and at that price I bought a second book for my Mother. Can you imagine finding a 408 page cookbook plus complete index for $1.00? The price on the cover said $9.95 USA so even though it has no photos, I found a bargain!

This is one of the first recipes we tried from our $1 cookbook. It was not only quick, simple, and inexpensive, - but DELICIOUS.

PUFFY BAKED OMELET WITH ZUCCHINI & TOMATO SAUCE

nonstick cooking spray
6 egg yolks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 egg whites
1 - 14 1/2 ounce can stewed tomatoes, undrained and cut up
1/2 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch slices

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with nonstick cooking spray and set aside.
2. Beat the egg yolks, onion powder, salt, and 1/8 teaspoon of the black pepper until thick and yellow, about 4 minutes. Set aside. Beat the egg whites until soft peaks form when the beaters are raised. Fold the egg whites into the egg-yolk mixture using a rubber spatula and spread the mixture evenly into the prepared baking pan. Bake until a knife inserted near the center comes out clean, 22 to 25 minutes.
3. Meanwhile, combine the tomatoes and their juices, zucchini and the remaining black pepper in a small saucepan and heat to boiling. Reduce the heat to low, cover and simmer until the zucchini is tender, about 5 minutes. Uncover and simmer until the juices have reduced to a nice coating consistency, 10 to 12 minutes. To serve, cut the omelet into quarters and serve with the sauce.

Servings: 4 Calories: 143

Personal Pizzas - Atkins for Life

Use a large biscuit cutter or tuna can to cut the bread rounds for this delicious personal pizza 'a la Atkins.

PERSONAL PIZZAS

8 slices low-carb white bread
2 tablespoons olive oil
1/2 cup low-carb marinara sauce
2 tablespoons grated Parmesan cheese, divided
1 cup grated mozzarella cheese
1/4 teaspoon dried oregano

1. Heat oven to 400. Set a rack on a baking sheet.

2. Cut a 3-inch circle out of each slice of breat. Set on rack; brush tops of the circles with oil. Bake until crips and golden, 5-7 minutes.

3. Combine sauce and 1 tablespoon ofthe Parmesan in a small bowl. Spread each crust with sauce; top with mozzarella. Sprinkle with oregano and remaining tablespoon Parmesan. Bake until cheese is melted, about 5 minutes longer. Cool slightly before serving.

Serves 4

Don't forget to save the crusts to make low-carb bread crumbs for other recipes!

Blackened Fish with Salsa Verde

You may think I've been on a "diet recipe" binge lately, but I took one look in the mirror before heading to the beach - and well ....

From Dr. Atkins fame this is a deliciously simple fish recipe which has been rated for all four phases of the Atkins Diet. I'm doubly pleased as catfish is readily available year around!

BLACKENED FISH WITH SALSA VERDE (green salsa)

4 (6-8 ounce) catfish fillets, patted dry
2 tablespoons Cajun seasoning, as mild or spicey as you like
2 tablespoons canola oil
3/4 cup mild salsa verde
1/2 cup chopped fresh cilantro

1. Sprinkle fish on both sides with seasoning.

2. Heat oil in a large nonstick skillet over medium-high heat. Add half of the fillets and cook until lightly browoned, about 3 minutes. Turn and cook until just opaque, 2 to 3 minutes longer. Transfer to plats. Repeat with remaining fish.

3. Meanwhile, combine salsa and cillantro. Serve fish topped with the salsa.

Serves 4

P.S. Use a mild salsa verde as there is generally quite a bit of heat in your Cajun seasoning.

Sweet Treats from South Beach Diet

This has to be one of the quickest dessert recipes I have ever found short of scooping ice cream into a bowl. Even phase one of the South Beach Diet offers something to satisfy that craving we all have for something sweet!

Mocha Ricotta Creme

1/2 cup part-skim ricotta cheese
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 package sugar substitute
Dash espresso powder
5 mini chocolate chips

Mix together the ricotta, cocoa powder, vanilla extract, an sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.

Serves 1

Oriental Cabbage Salad

From SOUTH BEACH DIET

1/2 small head green cabbage, chopped
3 scallions, chopped
2 tablespoons dark sesame oil
2 tablespoons rice wine vinegar
2 tablespoons sesame seeds, toasted

Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve.
Add the sesame seeds and toss again before serving.

Serves 4

103 calories, 2 g protein, 5 g carbs per serving.

This is so quick and tasty I serve it often - especially in summer!

Ice Cream Cake

Every year during the last part of January my daughter would ask for an ice cream cake for her birthday party. For the first few years my first thought and response was that the Dairy Queen wasn't open during the winter months (here in Michigan) so she'd go without her ice cream cake.

It's almost embarassing to admit that a person who spends a great deal of time with cookbooks and watching cooking on television, never took the time to create an ice cream cake for her youngest child. Maybe you've had a similar request? Or, perhaps your family just loves ice cream cake. Here is my version of a summertime favorite which is simple to make all year around.

ICE CREAM CAKE

1 packaged cake mix
1 half-gallon carton ice cream

Prepare your favorite cake according to the package directions and bake in 9 x 13 cake pan sprayed with nonstick cooking spray. Cool to touch.

Leave the ice cream on the counter (in a bowl) for a couple of hours or until soft enough to scoop and spread slightly.

Assemble the ice cream cake in a 9 inch springform pan with the bottom in place and the latch buckled down.

Tear pieces from the cake and pack lightly into the bottom of the springform pan forming the first layer.

Scoop and spread about half of the ice cream on top of the cake layer, pressing with your fingers or back of a large spoon to fill all the spaces between and around the cake.

Repeat the process with an additional layer of cake pieces. (you'll have about 1/3 of the cake leftover)

Finish with the rest of the softened ice cream and smooth the top slightly.

Place the cake in the freezer for at least 8 hours or overnight.

To serve, run a knife between the cake and the cake pan before you unlatch the rim. Place the cake on a serving platter and unlatch the rim leaving the bottom in place.

Optional - depending on the flavor of cake and ice cream you use - you might add dollops of whipped topping and shaved chocolate to the top before serving. Our favorite combination is chocolate fudge cake and black cherry ice cream! We have also made this ice cream cake using a larger spring form pan and have gone as high as eight layers. Experiment with different flavor combinations!

Spinach Ceasar Salad

This is another great and easy recipe from The What To Eat If You Have Heart Disease Cookbook (see right).

SPINACH CEASAR SALAD

Makes 4 servings

1 bunch spinach, washed and chopped
3 tablespoons flaxseed oil
1/4 cup fresh lemon juice
1/4 teaspoon sea salt
4 cloves garlic, minced
1/4 cup freshly grated parmesan cheese

1. Wash spinach leaves well and spin dry or set out on a towel to dry.
2. Combine flaxseed oil, lemon juice, salt, and garlic in a large bowl.
3. Chop spinach into bite size piece and toss with the dressing.
4. Add parmesan cheese and serve.

There is nothing more refreshing on a hot summer day than Salad. Amazingly enough, even here in Michigan we do have hot summer days!

We are looking for your favorite BBQ recipes and would love to hear from you. Please leave a comment anytime.

What To Eat If You Have Heart Disease

This cookbook offers simple, balanced, heart-smart recipes and meal plans which are easy to follow and delicious too! Available at Amazon (see right)
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KAHLUA AND CREAM PUDDING
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Makes 4 servings

10 ounces organic silken tofu
1/4 cup sweetened cocoa powder
2 tablespoons Kahlua
2 teaspoons vanilla extract

Blend all ingredients in a food processor or blender, using a spatula to scrape down the sides.

Pour into serving dishes and chill for five to ten minutes before serving.

Heart-Healthy Tip: Tofu is a rich source of magnesium containing 118 mg per half cup.

This wonderful dessert recipe is as quick and easy as it is tasty!

Pine Nut-Crusted Fish - from Moosewood Restaurant Simple Suppers

Yes, I realize this is the second fish recipe in a row, but when summer starts up my cooking state-of-mind turns to lighter foods, quick to prepare and easy to digest. So, bear with me as I, yet again, clue you in on this terrific new fish recipe I tried recently (using cod) from Moosewood Restaurant, Simple Suppers.

PINE NUT-CRUSTED FISH

Use just about any fish; flounder, salmon, tilapia, perch, cod, snapper or catfish.

1/2 cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted pine nuts
1 egg
1-1/2 pounds fish fillets
olive oil

In a blender or food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.

Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.

Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about four minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.

Serves 4.

Try teaming this up with a colorful broccoli tomato salad or broccoli slaw!

Moroccan Spiced Fish - From Moosewood Restaurant Simple Suppers

MOROCCAN SPICED FISH

Any firm fish is fine for this intensely flavored and aromatic dish. If you have the time, coat the fish with the spice mixture, cover and refrigerate for an hour or two to marinate.

3 tablespoons Moroccan Spice Mix (see below)
2 garlic cloves, minced or pressed
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
3 tablespoons lemon juice
1-1/2 pounds fish fillets

Preheat oven to 350. In a bowl, stire together Moroccan Spice Mix and garlic, cilantro, olive oil, and lemon juice. Rinse and pat dry the fish fillets and cut them into chunks. Dredge the pieces of fish in the spice mixture and place them in an oiled baking dish. Spoon any spice mixture that is left over the top of the fish.

Bake uncovered for 10 to 15 minutes or until the fish is opaque and flaky, but still moist.

MOROCCAN SPICE MIX

This is also a terrific spice mix to flavor roasted vegetables and baked or grilled shrimp.

2 tablespoons ground cumin
2 teaspoons ground ginger or cinnamon
2 teaspoons paprika
2 teaspoons turmeric
1/2 teaspoon cayenne or black pepper
1 teaspoon salt

Stir together all ingredients. Store in a sealed container in the cupboard.
Yield 1/2 cup

For a wonderful assortment of cookware and serving dishes, visit Jori-Marks Home!

Hot Summer Day Favorite from Juicy Miss Lucy Cookbook

This is another from our most fav cookbook - JUICY MISS LUCY COOKBOOK

ONE BITE AND YOU'LL BE A BELIEVER LEMON JELLO MOLD

2 3 oz. boxes lemon Jello
2 cups boiling water
1 cup sugar
2 sm cans frozen lemonade, thawed slightly
1 pint whipping cream, whipped

1. Mix Jello and water; stir until dissolved.
2. Add sugar and lemonade; stir until dissolved.
3. Put in refreigerator and chill until slightly set, about 1 hour.
4. Whip cream and fold into the Jello.
5. Put into greased mold and refrigerate until set.

This is unbelievably easy and very refreshing as a summertime dessert!

Two Potato Gratin from Moosewood Restaurant Cookbook

For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

Serves 4
Time: 55 Minutes

2 eggs
3 cups grated sweet potatoes and white potatoes
1/2 cup chopped scallions
2 tablespoons unbleached white flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup gated dilled Havarti cheese
1 tablespoon butter
1 tablespoon vegetable oil

Preheat oven to 375 degrees.
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese. Mix well.

Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10-12 minutes until the bottom is nicely browned. Do not stir.

Transfer the skillet to the preheated oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese melts, about 5 minutes. Cut the gratin into wedges and serve hot.

Note: If you don't have dilled Havarti, use Cheddar plus a teaspoon of dired dill.

Summer Panzanella from Moosewood Restaurant Simple Suppers

This summer panzanella recipe is taken from Moosewood Restaurant Simple Suppers and makes a perfect summer meal! Prep time is 20 minutes, sitting time at least 10 minutes and this recipe serves 4.

Summer Panzanella

1/2 loaf of crusty French or Italian bread (about 8 ounces)
4 tomatoes
1 large ball of fresh mozzarella (about 5 ounces)
1/2 red onion
1/2 cup fresh basil leaves
1 cup pitted olives
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
salt and pepper
Vinaigrette (optional)

Preheat the oven to 350. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.

Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion cut the basil leaves into thin strips, and chop the olives. Add the winegar and oil to the bowl and toss well.

Cut the toasted bread into 1-inch cubs (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes before serving to allow the bread to soak up some of the juices. Add salt and pepper to taste. Pass vinaigrette at the table if you like.

This is a yummy summer salad recipe - even more tasty with garden fresh tomatoes!

Looking for Venison Recipes?

Venison Recipes was recently published by LuLu.com and is available for immediate download. Price is a minescule $1.25 so snap them up and find some new and old favorite recipes for Venison.

Crab-Bacon Rolls from Better Homes & Gardens, New Cook Book (1970)

Jori-Marks Home is a firm believer that you can never have too many appetizer recipes and when planning a summer buffet you can draw from your store of recipes sure to excite every guest!

These Crab-Bacon Rolls have been a go-to for many over the years and have also been reworked with chicken liver and water chestnuts for a decidedly different spin.

Crab-Bacon Rolls

1/4 cup tomato juice
1 well beaten egg
1 7-1/2 ounce can (1 cup) crab meat, flaked and the cartilage removed
1/2 cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
Dash black pepper
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers about two inches long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5 inches from heat about 10 minutes turning often to brown evenly. Serve hot. Makes 18 rolls. This recipe can easily be doubled and tripled without affecting the taste.

If you are using the Warming Buffet with removable stainless steel trays available at Jori-Marks Home, the Crab-Bacon Rolls can be broiled in the same dish as serving. Just broil and pop them onto the heated warming buffet - how simple.

Quick & Easy Summer Buffet Appetizer

You can never have enough recipes for appetizers which will work during any season and for any occasion. I personally have used this Salmon Party Log recipe for several wedding receptions, three summer buffet and a couple of holiday parties. It is taken from a Better Homes and Gardens New Cook Book which I received as a gift for my wedding shower in 1971 and judging from the stains and smudges on this page - it's been well used! Give it a try - it's a simple and quick recipe for what is sure to become one of your favorites!

SALMON PARTY LOG

1 1-pound can salmon (2 cups)
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley

Drain and flake salmon, removing skin and bones. Combine the salmon with next six ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape the salmon mixture into an 8x2 inch log; roll in the pecan/parsley mixture; chill well. Pass with crackers.

A couple of tips - you do not need to use fresh lemon juice, you can substitute dried chopped onion for the fresh, pecans is best, but you can use walnuts which may be more affordable, and dried parsley works fine for this recipe or can be left off completely. I have used wheat crackers for a base and also works well with toasted cocktail rye bread.

Please leave a comment if you try it, like it or have a suggestion. Come and get it!

Zucchini Relish - from All-Time Favorite Vegetable Recipes - for sale now at jori-marks!

Whether you grown your own or shop the farmer's market on the weekend - Zucchini is always plentiful during season. Zucchini is easy to grow in any home garden and does well with little tending. Because we are surrounded by farms it's simple to find fresh produce at certain times of the year and zucchini is no exception.

This super simple recipe for Zucchini Relish comes from a cookbook I've had for ages, All-Time Favorite Vegetable Recipes by Better Homes and Gardens. It goes great with meat, fish and poultry!

ZUCCHINI RELISH

4 to 4-1/2 pounds zucchini squash
2 medium onions
1 sweet red pepper
2 tablespoons salt
2 cups sugar
1 cup vinegar
1 cup water
2 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/8 teaspoon black pepper

Cut up the vegeatbles; grind in food chopper using coarse blade. Add salt. Cover; refrigerate overnight. Rinse in cold water. Drain well. In 4 to 5 quart kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg and 1/8 teaspoon pepper. Bring to boil. Cover; boil gently for 10 minutes stirring often. Ladle hot mixture into hot, clean pint jars; leave 1/2 inch headspace. Prepare lids according to manufacturer's directions. Wipe jar rim. Adjust lid. Process jars in boiling water bath 15 miutes. Makes 4 pints.

Hope you enjoy this relish recipe. Stop by and see what's going on at jori-marks.

Essential Buffet Equipment!

Buffet entertaining can be a simple and gratifying experience. Once you have successfully hosted a buffet luncheon or dinner you will never want to go back to the traditional meal setting.

Keeping your delectable foods hot can be a challenge if you are still messing with the old sterno cups - not so with these new warming trays by Deni.

The Deni warming buffet trays are available with two or three removable food trays. When the trays are removed you have an entire surface to set individual casseroles or serving dishes. Or fill up the trays and enjoy your party!





Both of these buffet warming trays are available at Jori-Marks for a limited time. We also have assorted cookery to browse while you're there!

Best Every Cheese Ball from Juicy Miss Lucy

The JUICY MISS LUCY COOKBOOK has been part of my personal collection for almost twenty years. It is filled with fun and entertaining antidotes with scrumptious recipes and BEST EVER CHEESE BALL has become a favorite on my buffet table.

BEST EVER CHEESE BALL

5 3 oz pkg cream cheese & chive, softened
1/2 lb crumbled blue cheese, softened
2 TB butter, softened
4 TB Grand Marnier brandy
2 jars old English cheese
1/2 lemon, juiced
1/4 cup parsley flakes
1 ts Worcestershire sauce
3 TB minced instant onion
3/4 cup shelled & chopped pistachio nuts
1 cup pecans, chopped

1. Combine all ingredients (except 1/2 cup pecans and all pistachio nuts) in a large bowl.

2. Mix with electric beater until smooth and fluffy.

3. Line small bowl with wax paper. Add cheese mixture and pack well. Refrigerate for several hours.

4. When firm, form mixture into ball using wax paper as an aid.

5. Mix remaining pecans and all pistachio nuts together and roll cheese ball in nuts before serving.

Find old or unusual cookbooks at Jori-Marks Cookbooks & Cookery.

Campbell Cookbook, Cooking with Soup, circ 1950s, used

COOKING WITH SOUP is published by Campbell Soup in the 50s. This cookbook is a real blast from the past if you're old enough to remember back then :) There is even a chapter called HAMBURGER 15 WAYS from which this Recipe Review was selected. Almost every cookbook includes a recipe for Stuffed Cabbage Rolls, but this recipe from Campbell is about the easiest. I added Worchestershire to the recipe and it gave it a little more zip.

STUFFED CABBAGE ROLLS

8 large cabbage leaves
1 pound ground beef
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-1/2 oz) tomato soup
1 tablespoon Worchestershire sauce (optional) for a little extra flavor

Cook cabbage leaves in boiling salted water a few minutes to soften; drain. Combine beef, rise, onion, egg, salt, and pepper with 2 tablespoons soup (add Worchestershire if you're using it). Divide meat mixture among cabbage leaves; roll and secure with toothpicks or string. Place cabbage rolls in skillet; pour remaining soup over. Cover; cook over low heat about 40 minutes. Stir often, spooning sauce over the rolls. 4 servings.

This cookbook is just one of the titles available at Jori-Marks Cookbooks & Cookery. While you're there sign up for the newsletter and receive a monthly recipe review directly to your email address.

Please leave a comment, make a suggestion, or share your favorite family recipe.