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Submitted by EMMA Exported from MasterCook * ABC'S OF VEGETABLES Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Diabetic Vegetables Side dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Asparapus pieces 1 c Broccoli flowerets 1 c Carrots 1 c Spinach Vegetable cooking spary 11 oz Can cream of mushroom soup -condensed 2 tb Onions -- finely chopped 1 t Thyme 1/2 c Water Salt to taste Pepper -- ground fresh Layer asparagus, brocoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients. Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or until vegetables are tender. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

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Communists For Kerry Communists for KERRY This Sunday, August 29 th, 2004, hordes of neo-imperialistic running dogs will descend on the freedom-starved city of New York for the so-called "GOP Convention." Communists For Kerry have come up with a plan, to counter this reactionary cabal with a glorious uprising of the unwashed masses. We shall open the gates and bridges of New York to hundreds of thousands of unkempt workers, peasants, and toiling intelligentsia from many towns and villages across our great American motherland.

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Oven Barbecued Chicken Submitted by Heather · 3 pounds chicken legs &/OR thighs, skin and visible fat removed (leg quarters are fine) 1 cup prepared BBQ sauce (store brands are often 75¢ to 99¢ a bottle) In a plastic ziplock bag, or shallow bowl combine the chicken and prepared BBQ sauce. Marinate the chicken in the sauce for several hours or overnight. Turn the chicken or the bag every now and then so that it soaks up the marinade evenly. When you are ready to cook the chicken, pour the contents of the bag into a 9 by 13 inch baking dish. Add a little more BBQ sauce if you think you need it. Cover the pan with tin foil. Bake at 350 degrees for an hour. Remove the foil, and continue baking for half an hour. The chicken is now done. Unfit for Command Famous Quotes Famous Quotes

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Chinese Asparagus Serves 4 (1/2 cup) 1 lb asparagus spears 1/2 cup low-sodium chicken broth 2 tbsp lite soy sauce 1 tbsp rice vinegar 2 tsp cornstarch 1 tbsp water 1 tbsp canola oil 2 tsp grated ginger 1 scallion, minced Trim the tough ends off the asparagus. Cut stalks diagonally into 2-inch pieces. In a small bowl, combine broth, soy sauce, and rice vinegar. In a measuring cup, combine cornstarch and water. Set aside. Heat oil in a wok or skillet. Add ginger and scallions and stir-fry for 30 seconds. Add asparagus and stir-fry for a few seconds more. Add broth mixture and bring to a boil. Cover and simmer for 3 to 5 minutes until asparagus is tender. Add cornstarch mixture and cook until thickened. Serve. Exchanges: Vegetable 1;Fat 1 Calories 60;Fat 4g;Chol 0mg;Sodium 313mg;Carbs 5g;Fiber 2g;Protein 2g

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	Unfit for Command: Swift Boat Veterans Speak Out Against John Kerry Jerome R. Corsi Book from National Book Network, Release date: 15 August, 2004 $19.01 at Amazon.com, Not yet released.
	The Many Faces of John Kerry David N. Bossie Book from WND Books, Release date: 24 July, 2004 $15.39 at Amazon.com, Usually ships within 24 hours
	John F. Kerry: The Complete Biography By The Boston Globe Reporters Who Know Him Best (Publicaffairs Reports) Nina J. Easton Book from PublicAffairs, Release date: 27 April, 2004 $10.47 at Amazon.com, Usually ships within 24 hours

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U-San Bernardino County Sun - FOOD Bok choy recipes Bok choy with Chinese meatballs Meatballs: 1 lb. ground pork 1 tsp. salt 2 tsp. soy sauce 1 tsp. cornstarch 1/2 tsp. sugar 2 tsp. vegetable oil Sauce: 1/2 cup water 1 tsp. soy sauce 2 tsp. oyster sauce. To prepare: Mix all the above ingredients together in a large bowl. Shape mixture into tennis-ball size meatballs (will make about 3 or 4 meatballs). Deep-fry each meatball in cooking oil for about 3 minutes. The outside of meatball will be brown (note: the inside should NOT be cooked.) Place meatballs in a large pot. Add 1/2 cup water, 1 tsp. soy sauce and 2 tsp. oyster sauce. Cook for 15 minutes. Bok choy: 1 lb. bok choy 1/2 tsp. salt To prepare: Boil 2 cups water in a pot. Add boy choy. Cook for 2-3 minutes until vegetable is tender. Add cooked bok choy to meatballs with sauce. Add 1/2 tsp. salt. Mix together. Serves 2 or 3 people. -- From Chef Jackie Chih, Grand Panda, Rancho Cucamonga.

Submitted by Palma Cuban-Style Arroz Con Pollo 3 lbs chicken parts salt, pepper, paprika, oregano, cilantro or as desired olive oil 1 large onion coarse chopped 1/2 large green bell pepper coarse chopped 1/2 large red bell pepper coarse chopped several cloves garlic chopped 2 bay leaves 3 cups water or chicken broth 1/2 cup tomato sauce ( see note ) 2 1/2 cups rice ( I use parboiled/converted ) 1 cup light beer pinch of saffron 1 cup frozen green peas garnish: olives, fresh chopped cilantro This dish was patterned after an Arroz con Pollo I had at a Cuban restaurant in NYC. I loved the presentation: unmolded rice and chicken on a plate. We had this with Cuban bread, Sangria and some fried plantains. Remove excess skin and fat from chicken parts and liberally season parts as desired. In a oven proof heavy duty pot, brown the chicken pieces in some olive oil and remove. Discard any excess fat. Cook the onion, peppers and garlic with bay leaves until vegetables softened. Return chicken to the pot and add the chicken broth and tomato product. Bring to a boil and cover and cook 15 to 20 minutes. Add rice and saffron if using and bring to a boil again and simmer, covered, about 10 minutes. Remove from heat and add the 1 cup beer and cover and place pot in a 350 F oven for another 20 minutes. Rice should have absorbed practically all the liquid. Stir in the peas and cover and let sit another 10 minutes until rice is fluffy. Yield 6 to 8 portions. Garnish as desired with pimento strips and or olives and fresh chopped cilantro. ~~ To serve molded: Pack some pieces of chicken with the rice mixture into a small bowl and invert onto a serving plate. ~~ Note: If you want more of a vivid yellow rice, omit any tomato product and replace with broth, beer or water and use saffron, or a bit of yellow seasoning to the recipe.

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Chicken Recipes for Every Occasion Win Top Honors in the Gold Kist Farms 16th Annual Winning Taste Recipe Contest Wednesday August 4, 3:23 pm ET ATLANTA, Aug. 4 /PRNewswire/ -- Chicken recipes for parties, elegant dinners and casual family meals win the Gold Kist Farms® 16th Annual Winning Taste Recipe Contest®. Janet Heiserman, a homemaker from Independence, Iowa, was the grand prizewinner with an elegant entree, Almond Crusted Chicken with Asparagus Spears. Taught to cook by her mother and grandmother, Heiserman combined all the food she likes best with chicken to create her winning recipe. "Wow! This is the biggest thrill of my life to be recognized and honored for something I love to do," said Heiserman, who is a first-time recipe contest winner. She and the other winners will share more than $63,000 in prizes. Heiserman's prize package includes an incredible Epiculinary® seven-day cooking vacation for two to Italy with round-trip airfare from Alitalia® airlines, cash, a TEC® Infra-Red Grill, J.A. Henckels® fine cutlery and SCANPAN Ergonomic® cookware. First place winner Nina Phillips, a retail business owner from Groton, Conn., won with her very first contest entry, Chicken Bolsillos. These Spanish chicken pockets are a unique blend of Asian and Latin cuisines. Phillips serves them to family and friends as an appetizer with margaritas and beer or as an entree with a salad and Mexican-style rice. It was 3 o'clock in the morning when second place winner Patricia Havey of Palm Beach Gardens, Fla., created with her recipe for Chicken Cutlets in Puff Pastry. A real wake up call, this recipe illustrates the use of bold flavors with goat cheese, sun dried tomatoes and fresh herbs. According to Havey, it's the fresh herbs directly from her garden that make all the difference. Busy stay-at-home mom, Sandi Klingler of Auburn, Ala., drew from her Southern roots to create the third place winning recipe, Skillet Fajita Chicken in Cornbread. She serves this easy one-dish meal with a salad and a big glass of sweet tea. Largo, Fla., resident Laura Johnson receives her creative inspiration from restaurants and loves putting a new twist to recipes. Her fourth place winning recipe, Caramelized Chicken Mignons, is a quick and easy entree or appetizer. Sales Representative Marci Villalobos of Indialantic, Fla., won fifth place with Cajun Chicken Burritos. Another first time contest winner, Villalobos perfected her recipe over a number years of testing on friends and family. The burritos, which use a packaged red beans and rice product, illustrates how today's cooks are using convenience products to speed up the preparation process. "Chicken is becoming more than just a main dish. Cooks are more creative and experimental than ever using an abundance of ethnic ingredients and new convenience products," said Barbara Davenport, food specialist and contest director. "Convenience is still important, but it's taste, even if it requires more effort, that's the driving force behind most of our winning recipes." These cooks entered their original recipes using fresh chicken in five categories: 1) Appetizer/Snack, 2) Main Dish/Entree, 3) Light Eating 4) Grilling and 5) Quick and Easy. Recipes were judged on taste, originality, ease of preparation and appearance. The winning recipes and photos are available at http://www.goldkist.com . The 2005 contest will begin accepting entries in September, and the entry deadline is April 30, 2005. Comprehensive contest rules and an on-line entry form will be posted on the web site in September. Gold Kist is one of the leading chicken processors in the United States. It created the Winning Taste Recipe Contest in 1989 to promote its Gold Kist Farms® brand chicken and to encourage creative cooking with fresh chicken. In the past 16 years, the contest has received more than 100,000 entries and rewarded winning cooks from across the country with more than half a million dollars in cash and merchandise. GRAND PRIZE Janet Heiserman, Independence, IA ALMOND CRUSTED CHICKEN with ASPARAGUS SPEARS 4 Gold Kist Farms(R) boneless, skinless split chicken breasts Seasoned salt and freshly ground pepper to taste 1 cup plain dry breadcrumbs 1 cup honey roasted almonds, finely chopped 1/2 cup all-purpose flour 2 eggs, beaten 3 tablespoons olive oil 3 tablespoons butter 12 fresh asparagus spears 12 slices bacon Honey Mustard Sauce 1 cup mayonnaise 1/2 cup honey 1/4 cup Dijon mustard Place chicken breasts between sheets of plastic wrap and pound with meat mallet to even thickness, about 1/2-inch. Season with Seasoned salt and pepper. Combine breadcrumbs with almonds in shallow bowl. Place flour and beaten eggs in two separate shallow bowls. Dredge each chicken breast in flour, then egg, then breadcrumb mixture, shaking off excess. Place olive oil and butter in large sauti pan and heat on medium until butter is melted and hot. Add chicken breasts and saute until just done and no longer pink inside (internal temperature of 160 degrees on meat thermometer), turning once and watching carefully to prevent over browning. Remove, drain on paper towels, and set aside to keep warm. Snap off and discard woody bases from fresh asparagus. Wrap 1 strip of bacon in spiral fashion around each asparagus spear to enclose. Secure with toothpicks. Saute asparagus in a medium skillet until bacon is browned on all sides. Remove and drain on paper towels. To prepare Honey Mustard Sauce combine all ingredients and whisk to blend well. To serve, place chicken breasts on platter, top each with three asparagus spears and drizzle with sauce, or serve sauce separately. If desired, garnish with additional almonds. 4 servings Variation: If honey roasted almonds are unavailable, roasted almonds may be substituted. -------------------------------------------------------------------------------- Source: Gold Kist Inc. Famous Recipes Famous Quotes chicken-recipes

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Recipes make cooking seem like day at beach RECIPES make cooking seem like day at beach This new cookbook from Coastal Living, a magazine found on many cottage coffee tables, offers menus and recipes for faking the beach life, even in landlocked ... Arizona residents can gear up for winter houseguest season by learning yummy new breakfast recipes. When you feel like baking from scratch, serve guests blueberry-stuffed French toast. On lazier days, offer them caramel-chocolate sticky buns, a simple treat made from refrigerated biscuit dough and canned frosting.

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