In this issue:

Thursday's Diabetic Recipe: *Cinnamon Nuts*
Requests & Replies from Subscribers:   Baked Potato Skins

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* Exported from MasterCook *

Cinnamon Nuts

Recipe By : Real Food for Real People
Serving Size : 6     Preparation Time :0:00
Categories : Diabetic                  Low-Carb
                Nuts                 Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Butter
1 cup Walnuts -- or other shelled nuts
1 1/2 tablespoons Splenda
1/2 teaspoon Cinnamon -- or to taste

Melt the butter in a heavy skillet over medium heat, then add the nuts. Cook for
5 - 6 minutes, stirring frequently from time to time (may not need this long
because they burn easily). Turn off heat and immediately sprinkle the Splenda and
cinnamon over the top, and stir to distribute. Cool.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 16g Fat (81.9% calories from
fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 39mg
Sodium.

Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi Kaylin,

When I had my daughter in Oklahoma City, the hospital served orange muffins for
breakfast. They were great! They had a great orange flavor, nuts, and raisins. I
would love to make something similar at home. Thanks.

Diana
 

 
Hi everyone,

I'm hoping someone out there can help me find a recipe for baked beans that my daughter
had at a party. She said they tasted just like molasses cookies! She's sure there was
molasses, walnuts, and possibly bacon, but didn't know what else. If anyone could help with
this I would sure appreciate it.

Alice
 

Kaylin,

I have truly enjoyed receiving your ezine for the past several years. There are
always great recipes posted by you and by your subscribers and the response they
give for help with finding or recreating recipes is amazing.

I need help finding a recipe for Shrimp Mousse Stuffed Chicken Breasts. The
mousse was piped into a small "pocket" cut into the chicken breast. I first
"found" this recipe back in the late nineties and unfortunately "misplaced" it
along with other beloved recipes in a recent move. HELP!!! It was elegant to
serve, if not quite simple to prepare but always was well received when served to
guests. It gets hot down here in the South and we've large amounts of fresh
shrimp available and I'd like to be able to serve this dish again. Thanks for
your and your subscribers help in finding this recipe!

Carol
  

~ Subscriber Responses ~
 

This biscotti is very easy to make & is delicious. Enjoy!

Anise Almond Biscotti

2 1/2 C flour
1 C sugar
2 tsp baking powder
2 tsp Anise Seed
1 C sliced almonds
1/4 tsp salt
3 lg eggs
2 tsp Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. In a
large bowl, blend flour, sugar, baking powder, Anise Seed, almonds, and salt,
using an electric mixer on low speed. In a separate bowl, whisk eggs and vanilla.
With mixer running, slowly pour egg mixture into bowl. Mix just until the dough
comes together. Do not over-mix. Divide dough in half and shape each half into a
12x2-inch log. Place logs onto cookie sheet. Bake 30 minutes or until slightly
risen and firm to touch. Remove cookie sheet from oven. Cool logs on wire rack
15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs
diagonally into 1/4-inch slices. Place slices in single layer on ungreased cookie
sheet. Bake at 3500F for 10-13 minutes or until crisp and golden. Cool on cookie
sheet. Store in a covered container.

Jamie                      jamiereinke@yahoo.com
  

Cracker Snack Mix

12 cups original flavor bugles
6 cups miniature pretzels
1 package (11 oz) mini butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) mini parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix

In a very large bowl, combine the first eight ingredients. In a small bowl,
combine oil and salad dressing mix. Pour over cracker mixture; toss to coat
evenly. Transfer to four ungreased 15 X 10 X 1-inch baking pans. Bake at 250 for
45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
Yield: about 8 quarts.

I found this recipe in the 2004 issue of Taste of Home.

Lori                           kittykat_gu@yahoo.com
 

JJ's Tortilla Meal

Cuisine: Tex Mex
Category: Beef
Preparation: cook
Temperature: hot, warm, room
Servings: 8

1 pk Corn tortilla shells
2 cans Old ElPaso Enchilada sauce
1 Head Iceberg lettuce
2 Large tomatoes
1 Large yellow onion
1/2 lb Cheddar cheese, medium
1 ea Mashed potatoes (lg serving)
1 ea Pinto beans (serving)
3 lb Hamburger

Crumble hamburger into skillet with 1/2 cup water. Cook until done then drain
juice. You might want less hamburger but leftover can be used for sandwiches. You
want enough for a extra large serving for each person, at least 3 tablespoons.
(this is not just for the meat, but large servings for everything, the reason why
explained later). Prepare mashed potatoes as you normally do. The Pinto beans are
best if they are fresh cooked although canned beans will do. (I personally prefer
the taste to fresh). Kidney beans may be substituted if desired. Dice onion, chop
tomato into small chunks and grate cheese. Place corn tortilla shell in hot
skillet with enough cooking oil to coat the bottom of skillet (cast iron works
best), cook for about 30 seconds on each side. With spatula remove to sauce pan
with the simmering enchilada sauce ( I suggest 1 can of hot and 1 of mild for a
medium taste or 2 mild for a mild taste. Soak in sauce for 1 minute then place
flat on plate. Place mashed potatoes on top of shell, then some grated cheese,
then beans, hamburger, and the lettuce - tomato salad (add garlic salt if
desired) followed by the diced onion and more cheese. Place a second tortilla on
top and build a second layer following the same process (if desired) using
smaller amounts. Warning, as my grandfather used to say, "Your eyes can get
bigger than your stomach!"

When I was a kid we ate these once a week. Every Friday, 5:00 pm we knew what was
gonna be for supper. I would eat light all day just so I would be prepared for
"tortillas" as my grandparents called them. Actually this is not a Mexican
recipe, more of a depression era recipe I would think. My grandparents got this
recipe back in the 30's from a migrant worker that Grandad had met. It was funny
though, one time we would be having "tortillas" for supper, the next it might be
"enchiladas" but they were the same thing. They called them that for the
tortillas or enchilada sauce I guess. I thought of calling them Tex-Mex Casserole
but it really isn't that either and anyways old habits are hard to break. So Enjoy!

JJ Judkins                        moonrunner1@yahoo.com
 

This one is a favorite at our house.

Taco Dip

Brown 1 lb of lean ground beef, breaking it up into small chunks as you cook it.
Drain off any fat. Reserve one tablespoon of taco seasoning mix from an envelope,
and add the remainder to the beef. Add the water called for on the package.
Simmer until the water evaporates.

On an oven proof platter (round looks best) layer the following:
one can of refried beans, your choice of style
the ground beef
2 cups shredded cheddar or Mexican blend cheese

Put this into a 350 oven for about 20 minutes, or until heated through and the
cheese is melted. While it is heating, slice one can of pitted black olives, chop
one bunch of green onions, and dice two medium ripe tomatoes. Now, make a circle
in the middle of sliced black olives. Make another circle around the olives of
chopped green onion, both white and green parts. And a final circle to the edge
of the cheese layer of diced ripe tomato. Of course, if there are any other
things you would like to include, make your circles narrower, and add another
circle of, for instance, jalapeno or avocado slices. Adjust this to suit your
family's tastes. Stir the reserved taco seasoning into a pint of sour cream.
Serve with "scooping" chips, the seasoned sour cream, salsa, and guacamole, if
desired. This is hearty enough for a meal .

Also, here are some Super Bowl party ideas.

We have been getting together with a group of friends for the playoffs and here
are some of the things we have enjoyed:

deviled eggs
turkey, tomato and cheese tortilla wraps
home made chili or soup
bratwurst simmered in beer and served with grilled onions (crock pot is great
here)
Salsa tortilla wraps- recipe below
potato skins- recipe below
and I think for Super Bowl, we are going to set up a bar with both baked potatoes
and taco shells, and toppings. Seasoned and cooked ground beef, grated cheese,
chopped tomatoes, olives, shredded lettuce, chili, bacon bits, sour cream,
whatever you can think of.

Salsa Tortilla Wraps

Soften 8 oz cream cheese. Beat in 1/2 cup chunky salsa,. Stir in four sliced
green onions and 2 cups grated cheese.. cheddar or jack, your choice. (Pepper
jack would work well in this) Divide mixture evenly between 8 large flour
tortillas. Spread to the edges in an even layer. Roll up, and chill, wrapped in
plastic wrap. Before serving, slice across into 1" pieces, and arrange on serving
tray. Center with a bowl of salsa, or sour cream, if desired.

Baked Potato Skins

Scrub and bake 8 large baking potatoes. Bake at 350 until done, about an hour.
When just cool enough to handle, cut each in half, and with a spoon, coop our the
middle, leaving a 1/4 inch shell on all sides and the bottom. Cut each half in
half,. Melt 1/2 cup butter, and brush both sides of potato shells with butter.
Season with salt, pepper and garlic. Place the potato shells on a baking sheet,
scoop side up, and sprinkle with 2 cups shredded cheddar cheese, 8 slices of
bacon, crisp cooked and crumbled. Bake at 350 for about 15 minutes until crispy.
Top with sliced green onions, and serve with sour cream while warm. (I have a
warming tray, and put my baking sheet on it to hold the potatoes warm)

Lois                      luckygirl@centurytel.net  
 

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