On Sat, 17 Jul 2010 03:20:04 -0500, Sky >
wrote:

> I've never done CCA, but I have subscribed to Taste Of Home. It did not
> take me very long (knock on wood) to realize that ToH is not really a
> 'cuisine' magazine than it is a collection of ..... sorry, I'm not sure
> how to describe what I mean to imply!!!!!!

Collection of recipes? Not a bad thing, IMO. I don't read cuisine
magazines for the ads and articles, I read them for the recipes.

I signed up for Taste of Home recipes by email; which are not any
better or worse than my other recipe email.

Example:
<http://www.tasteofhome.com/recipes/Mexican-Shrimp-Salad?pmcode=IKEDV04T&_mid=586200&_rid=586200.2883 00.11857>

Mexican Shrimp Salad

4 Servings
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

* 1 small onion, halved and thinly sliced
* 1/4 cup minced fresh cilantro
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons canola oil
* 2 teaspoons chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 cups torn leaf lettuce
* 1/2 cup fat-free ranch salad dressing

Directions

* In a large resealable plastic bag, combine the first nine
ingredients; add shrimp. Seal bag and turn to coat. Cover and
refrigerate for 30 minutes.

* Thread shrimp onto four metal or soaked wooden skewers; discard
onion mixture. Using long-handled tongs, dip a paper towel in cooking
oil and lightly coat the grill rack.

* Grill shrimp, covered, over medium heat or broil 4 in. from the heat
for 3-4 minutes on each side or until shrimp turn pink.

* Divide lettuce among four plates; top with shrimp. Serve immediately
with dressing. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are
recommended. Avoid touching your face.

Nutrition Facts: 1 serving equals 218 calories, 9 g fat (1 g saturated
fat), 168 mg cholesterol, 716 mg sodium, 15 g carbohydrate, 3 g fiber,
20 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1
vegetable, 1/2 starch.

Mexican Shrimp Salad published in Healthy Cooking June/July 2008, p19


--

Forget the health food. I need all the preservatives I can get.