|
A to Z Recipes
March 1, 2009
Always something to make you think,
laugh and cook.
|
If you had to go to the web site to read this then you have not subscribed to
this publication at our new list host, EZezine. You may sign up
here or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I am not going to complain about the weather, okay? Most of you have it much worse than me. Just because it was 81 degrees on Friday, in the 70's yesterday, and
in the 30's last night does not give me reason to complain. So, I won't. But I sure want to whine about my sinuses...
If you live in the Florida area, don't forget about our Great Southeastern Escape (GSEE) which will be held in
New Smyrna Beach, Florida, during the week of August 11-17, 2009. We have so many readers who live in Florida whom we'd love to meet. Please send us an email if you're interested in joining us for lunch or shopping, or other activities we hope to have planned and posted on the
web site very soon. If you have some suggestions (especially for a nice restaurant for a large group of us to meet for lunch), please drop us a line (contact information is on the
web page). Oh, there is limited space available in our beach house, but there are many lovely hotels in the area. Please visit the GSEE
web page for details and contact information. I also have links for hotels in it!
The new Monthly Theme topic is announced in this issue. We hope you will share recipes that will fit in with the topic. We are also in need of recipes for regular issues. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
You may have noticed how I brag how good each issue of A to Z Recipes is. Well, each
is great. I think its because we have some of the nicest folks who subscribe and share recipes. There's also something here today to make you think and laugh, all thanks to these fine folks:
Jean M., OH
Pammie, Swanton, OH
Judy, Montreal, Canada
Bill Anatooskin, Burnaby, BC, Canada
Ann, Mims, FL
Patricia, Charlevoix, MI
Johnny, LA
Dorie, IL
Treva, NC
Larry J., Spring Hill, TN
Barbara, Chula Vista, CA
Jim D., WA State
Carol, Tupper Lake, NY
Mary H., Montreal, Canada
Cathy L., Staten Island, NY
Shirley, WA State
Mary S., Nashville, TN
Linda H., Rosharon, TX
Doe, Oliver, B.C.
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Jean, Syracuse, NY
We'll see you here again on Wednesday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
| |
|
Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
| |
|
~Shared by Jean M., OH
The best vitamin for making friends.... B1.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
HOW TO STAY YOUNG
~Shared by Pammie, Swanton, OH
1. Throw out nonessential numbers. This includes age, weight and height. Let the doctors worry about them. That is why you pay them.
2. Keep only cheerful friends. The grouches pull you down. (keep this In mind if you are one of those grouches)
3. Keep learning: Learn more about the computer, crafts, gardening, whatever. Never let the brain get idle. 'An idle mind is the devil's workshop.' And the devil's name is Alzheimer's!
4. Enjoy the simple things.
5. Laugh often, long and loud. Laugh until you gasp for breath. And if you have a friend who makes you laugh, spend lots and Lots of time with HIM/HER.
6. The tears happen: Endure, grieve, and move on. The only person who is with us our entire life, is ourselves. LIVE while you are alive.
7. Surround yourself with what you love: Whether it's family, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.
8. Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help.
9. Don't take guilt trips. Take a trip to the mall, even to the next county, to a foreign country, but NOT to where the guilt is.
10. Tell the people you love that you love them, at every opportunity.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
Homemade Salt Substitute
Mix 1 tablespoon each of garlic powder, paprika and dry mustard; 5 teaspoons of onion powder; 1 teaspoon of thyme; 1/2 teaspoon of white pepper and 1/2 teaspoon of celery seed. Put in a clean spice jar and store in a cool dry place.
Source: Heloise Hints
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
Monthly Theme, Recipe Submissions |
|
The Monthly Theme topic is: Springtime Recipes
We're in the month of March now and just biting at the bit for some Spring-like weather. Since we will be posting this special theme issue in April, how about some
Springtime Recipes?!? What comes to mind when you think of Spring? Fresh flowers, green grass, and birds singing perhaps? Or maybe fresh strawberry pie,
or pasta primavera, all with fresh ingredients? I think new and fresh so what we're looking for in this month's theme issue is
recipes using fresh fruits or vegetables. This could include salads, appetizers, desserts, main course dishes, even beverages. There's no limit! As always, please read the rules regarding recipe submissions so your recipes meet the necessary criteria. Get some spring into your step and hop on over to your cookbooks, friends! Please join in the
fun and send in your Springtime Recipes for this
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Springtime Recipes. We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Springtime Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Springtime Recipes has a deadline of
March 31, 2009, and will be posted on April 5, 2009.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
7th Cathy K. in Willow River, Minnesota
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
30th Kay T. in Dayton, Ohio
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
And now a smile or two for those of us who are 60+....
~Shared by Judy, Montreal, Canada
Q: Where can men over the age of 60 find younger, sexy women who are interested in them?
A: Try a bookstore under fiction.
Q: What can a man do while his wife is going through menopause?
A: Keep busy. If you're handy with tools, you can finish the basement. When you are done you will have a place to live.
Q: How can you increase the heart rate of your 60+ year old husband?
A: Tell him you're pregnant.
Q: How can you avoid that terrible curse of the elderly wrinkles?
A: Take off your glasses.
Q: Seriously! What can I do for these crow's feet and all those wrinkles on my face?
A: Go braless. It will usually pull them out.
Q: Why should 60+ year old people use valet parking?
A: Valets don't forget where they park your car.
Q: Is it common for 60+ year olds to have problems with short term memory storage?
A: Storing memory is not a problem, retrieving it is a problem.
Q: As people age, do they sleep more soundly?
A: Yes, but usually in the afternoon.
Q: Where should 60+ year olds look for eye glasses?
A: On their foreheads.
Q: What is the most common remark made by 60+ year olds when they enter antique stores?
A: 'Gosh, I remember these!
MAGIC IN THE BIG CITY
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
A boy, his father and mother lived on a farm in the backwoods and have never been to a big city.
They finally arrived in the city and the boy and father went to visit a mall. They were amazed by almost everything they saw, but especially by two shiny, silver walls that could move apart and back together again.
The boy asked, "What is this Father?"
The father (never having seen an elevator) responded, "Son, I have never seen anything like this in my life. I don't know what it is."
While the boy and his father were watching with amazement, an older lady in a wheelchair rolled up to the moving walls and pressed a button. The walls opened and the lady rolled between them into a small room. The walls closed and the boy and his father watched the small circular numbers above the walls light up sequentially. They continued to watch until it reached the last number and then these numbers began to light up in reverse order.
The walls opened up again and a beautiful young woman stepped out.
The father, not taking his eyes off the young woman, said quietly to his son, "Quick, go get your mother."
Wal-Mart Greeter
~Shared by Ann, Mims, FL
So, after landing my new job as a Wal-Mart greeter, a good find for many retirees, I lasted less than a day......
About two hours into my first day on the job a very loud, unattractive, mean-acting woman walked into the store with her two kids, yelling obscenities at them all the way through the entrance. As I had been instructed, I said pleasantly, 'Good morning, and welcome to Wal-Mart.
Nice children you have there. Are they twins?'
The ugly woman stopped yelling long enough to say, 'Hell no, they ain't twins. The oldest one's 9, and the other one's 7. Why the hell would you think they're twins? Are you blind, or just stupid?' So I replied, 'I'm neither blind nor stupid, Ma'am, I just couldn't believe you got laid twice. Have a good day and thank you for shopping at Wal-Mart.'
My supervisor said I probably wasn't cut out for this line of work
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
Recipe Reviews, Reader Comments |
|
Recipe Name: Franks and Cornbread
Submitted by: Maggie, TX
Posted on: February 11, 2008
Review by: Patricia, Charlevoix, MI
This recipe is a keeper in our household. Will make it again and again, might change hotdogs to other types of meat - such as ham pieces or cooked hamburger.
~Patricia
FRANKS AND CORNBREAD
~Shared by Maggie, TX
1 egg
1/3 cup milk
8-1/2 oz. corn muffin mix (like Jiffy)
4 hot dogs
1/2 cup grated Cheddar cheese
16 oz. can chili with beans, opt.
Combine egg, milk and muffin mix, mixing lightly. Pour into greased 9" baking dish. Cut hot dogs in half lengthwise, but do not cut all the way through. Open flat and place on top of batter, cutting if necessary to fit dish. Sprinkle with cheese. Bake at 400F., 15-20 minutes, or until golden. Meanwhile, heat chili. Cut cornbread into squares. Top each serving with some of the chili.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CORNED BEEF HASH AND EGGS
~Shared by Johnny, LA
A fine Irish dish from Chef David Bulla. ME, I Would Add Crushed Red Pepper. ~Johnny
1 pound corned beef, chopped fine
1 Russet potato, diced small
1 cup finely minced yellow onion
1 clove of garlic, crushed and minced
1/4 cup green bell pepper, diced small
1 tablespoon butter
1 tablespoon vegetable oil
1 cup beef broth
Salt and pepper to taste
Eggs
Buttered toast
Over medium high heat, melt the butter in the oil, and add the onion and bell pepper and sauté until they are soft. Add the potatoes and continue to cook until the potatoes are tender. Add the garlic and sauté for a few minutes. Add the beef broth and the corned beef.
Continue cooking until the broth is reduced and the potatoes are very soft. Place on a piece of buttered toast and top with a fried egg cooked how you like.
Serves 3 or 4.
PASTA WITH CREAM SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (16 oz) pkg. bow tie pasta
1 small red onion chopped
4 large garlic cloves minced
3 T. olive oil
3/4 C. chicken broth
1 1/2 t. minced fresh basil
1 1/2 t. minced fresh oregano
1/4 t. salt
1/4 t. pepper
1 C. heavy whipping cream
Cook pasta according to package directions. Meanwhile in a large skillet, saute onion and garlic in oil until tender. Stir in broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduce by about half. Stir in cream. Cook uncovered 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta, toss with sauce.
TACO HOTDISH
~Shared by Treva, NC
1 lb hamburger
1 pkg. Taco seasoning
3/4 c water
1 sm ctn. Sour cream
1 sm. Ctn. Cottage cheese
1 can refried beans
1 sm pkg. Tortilla chips, crushed
8 oz. Mozzarella cheese
8 oz. Taco cheese
1 pkg. Crescent rolls
Brown hamburger with taco seasoning. Simmer 15 min with water. Grease cake pan. Spread crescent rolls on bottom of pan.
Mix sour cream and cottage cheese, mix with hamburger. Add refried beans. Pour over crescent rolls.
Sprinkle with crushed chips. Sprinkle cheeses over top. Bake at 350 for 20-25 min.
RED VELVET CAKE
~Shared by Larry J., Spring Hill, TN
Cake:
1 tsp. vanilla
1 cup buttermilk
1 tsp. salt
2 1/2 cups cake flour
2 sticks Butter
2 ounces of red food coloring
2 Tbs. Cocoa
2 Cups Sugar
2 eggs
1/2 tsp baking soda
1 Tbs. vinegar
Preheat oven to 350 degrees.
In a separate glass bowl, mix together cocoa and food coloring. Set aside.
In a separate bowl, sift together flour and salt. Set aside.
Beat eggs, add sugar.
Add cocoa mixture to eggs and sugar, mix well.
Add flour, a little at a time, alternating with the buttermilk.
Add vanilla.
In a separate bowl, mix together baking soda and vinegar and then add to mixture.
Pour into three 8 inch round greased and floured pans.
Bake for 20-25 minutes or until skewer inserted in center comes out clean.
Let layers cool on wire rack.
Icing:
1 16 ounce box of confectioner's sugar
1 stick butter, softened
1 8 ounce cream cheese, softened
1 tsp. vanilla
Blend cream cheese and butter, add sugar and mix well. Spread between layers and on top and sides of cake.
**Note: you can also add 1 cup melted marshmallows, 1 cup of pecans and 1 cup of coconut to the frosting if you wish.
PERUVIAN CANARY BEAN STEW
~Shared by Ann, Mims, FL
Serves 4 to 6
1/2 lb dried canary beans
2 slices bacon, cut into 2-inch pieces
1 tablespoon olive oil
1/2 lb beef, chicken or pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomato, chopped
1 tablespoon adobo seasoning
1 teaspoon salt
Soak the beans overnight in water.
The next day, drain an d add 4 cups water and the bacon. Cover and bring to a boil, lower heat to a simmer.
In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned. Stir the meat mixture into the beans. Cover and simmer until beans are tender, about 1 hour. Adjust seasoning and serve with rice.
PEANUT BUTTER CANDY
~Shared by Treva, NC
2 & 1/2 cups confectioner's sugar
1/2 cup brown sugar
1 & 1/2 cups creamy peanut butter
1/2 cup butter or margarine
2 tsp vanilla
1 cup chocolate chips
Mix sugars, butter, peanut butter, and 1 tsp vanilla. Press into 8x8 pan. Melt chocolate chips and 1 tsp vanilla. Spread on top of peanut butter mixture. You can refrigerate but it makes the chocolate on top too hard.
It is the next best thing to a Reese's cup , and its so quick and easy.
PROSCIUTTO WRAPPED WATERMELON AND BRIE FINGERS
~Shared by Patricia, Charlevoix, MI
24 pinky finger sized seeded water melon rectangles
24 thin slices Brie about the same dimensions as the watermelon fingers
24 slices prosciutto ham
Place a piece of Brie on top of each watermelon finger and wrap each with a sliced of ham. Secure with a toothpick.
Makes 24 appetizers
AMERICAN BEER BATTER FRIED VEGETABLES
~Shared by Barbara, Chula Vista, CA
Oil for frying
1 envelope golden onion soup mix
1 cup unbleached all purpose flour
1 teaspoon baking powder
2 large eggs
1/2 cup beer
1 tablespoon prepared mustard
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
1 cup sliced zucchini
1 cup chilled mozzarella cheese cubes
Combine soup mix, flour, baking powder, eggs, beer and mustard. Stir until well combined. Heat oil then dip vegetables and cheese in batter and fry until
Golden brown. Serve warm sprinkled with your favorite seasoning.
Source: Janet Robinson
LAYERED DULCE DE LECHE DESSERT
~Shared by Treva, NC
This frozen dessert has luscious layers of pudding, cookies and caramel sauce!
40 NILLA Wafers, divided
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup KRAFT Caramel Topping
CHOP 4 of the wafers; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. of the caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with the remaining pudding mixture. Sprinkle with chopped wafers; press wafers gently into pudding mixture.
FREEZE 4 hours or until firm. Lift dessert from pan, using foil handles; remove foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve. Store leftover dessert in freezer.
Special Extra
Drizzle dessert slices lightly with additional KRAFT Caramel Topping just before serving.
Great Substitute
Prepare as directed, using JELL-O Vanilla Instant Pudding & Pie Filling.
Nutrition (per serving)
Calories 200 Total fat 6g Saturated fat 4.5g Cholesterol 5mg Sodium 310mg Carbohydrate 35g Dietary fiber 0g Sugars 24g Protein 2g Vitamin A 0%DV Vitamin C 0%DV Calcium 4%DV Iron 0%DV
SAUTE NICOISE
~Shared by Jim D., WA State
This is a delicious variation on the popular cold Nicoise salad, featuring tuna, tomatoes, basil, olives and green beans. If you like, add a few cooked new potatoes, cut into chunks, when you add the beans and tuna.
Ingredients:
1/2 lb. Each green and yellow beans, trimmed (or 1 lb. Green beans)
3 tablespoons extra-virgin olive oil
1 sweet onion, quartered and thinly sliced
2 cloves garlic, finely minced
6 ripe plum tomatoes, quartered (you can substitute cherry-type tomatoes if preferred)
Freshly ground black pepper and salt
1 can (6-1/2 oz.) light tuna, packed in oil, drained and flaked
1/3 cup fresh basil, cut into julienne strips
Small black oil-cured olives for garnish, pitted if desired (or use Kalamata olives)
In large pot of boiling water, cook green beans until just tender, about 7 minutes; run under cold water to stop the cooking. Pat beans dry with paper towels and cut into 1-1/2 inch pieces. In large skillet, heat oil over medium-low heat. Add onion and garlic; cook until soft but not browned, about 10 minutes. Add tomatoes, season with salt and pepper, and cook until tomato juices have evaporated, stirring frequently. (The tomatoes should still retain their shape.) Add beans and tuna and just heat through. Fold in basil; garnish with black olives and serve hot from the skillet.
4-6 servings.
OATMEAL PANCAKES
~Shared by Carol, Tupper Lake, NY
I bought a package of Oatmeal Pancake mix and it was so good, but being a terrible miser, I decided to see if I could equal the mix, with my own recipe. I did a lot of research and this morning, I came up with this EZ method.
2 cups of baking mix (Jiffy or Bisquick)
1 tsp baking powder
1 cup quick oats
1 1/4 cups (or more) buttermilk
2 tbs brown sugar
Soak the oats in the buttermilk with the brown sugar, for 10 mins. Combine the baking mix and the baking powder. Mix the baking mix into the oats/buttermilk mixture and beat until there are no lumps. My batter was fairly thick, but you might want a thinner batter.
Bake on a lightly greased pancake griddle over medium heat.
Enjoy with butter and maple syrup. Actually, these are good enough to eat plain or cold!!
BROWNIES WITH A SECRET
~Shared by Treva, NC
Makes 24 brownies.
The secret ingredient in these brownies is corn syrup -- which is a pastry chef's trick for keeping brownies moist longer.
12 Tbsp. butter,(1 & 1/2 sticks) plus additional for pan
6 oz. unsweetened baking chocolate
5 large eggs
2 tsp vanilla extract
1/2 tsp salt
2 & 1/2 cups sugar
1/3 cup light corn syrup
1 & 1/3 cups self rising flour
Heat oven to 375 degrees. Butter a 9-by-13-inch pan. In medium saucepan over low heat, melt 1-1/2 sticks of butter and chocolate, stirring frequently, until smooth. Remove from heat; set aside to cool 3-4 minutes. In large bowl, using electric mixer on medium speed, beat eggs, vanilla, salt, sugar and corn syrup until light and fluffy, about 5 minutes. Using spatula or wooden spoon, stir flour into chocolate and butter mixture. Gently fold chocolate batter into egg mixture; stir just until combined. Spread batter evenly in prepared pan. Bake brownies 35 minutes, until top is crisp but toothpick inserted in center comes out coated with chocolate. Transfer pan to wire rack to cool for several hours before cutting them into squares.
SCONES
(Also called Tea Biscuits.)
~Shared by Mary H., Montreal, Canada
This is a very easy recipe! My daughter, Christine, brought the photocopied recipe home from Home Ec. Class about 10 years ago, and we’ve been enjoying it ever since!!!
1 cup flour
2 teaspoons baking powder
dash of salt
4 tablespoons shortening, butter or margarine
2 teaspoons sugar
1/3 cup milk (or more, if needed)
Preheat oven to 400 degrees F. Lightly grease cookie sheet or line it with foil.
Mix together flour, baking powder, sugar and salt in a large mixing bowl. Cut shortening into flour mixture with pastry blender or two forks until it resembles fine bread crumbs, more or less. Make a stiff dough by mixing in sufficient milk. Gather dough with a floured hand. Place a sheet of waxed paper on table. Sprinkle and spread a little bit of flour on it. Place dough on top. Add a sheet of waxed paper on top of that. Roll out dough, placing rolling pin on top of the top sheet of waxed paper. If you don’t have a rolling pin, use the side of a glass or mug. Or, just pat the dough out to about ¼ - inch thickness. Cut with a small round cookie cutter, or the top of a glass or mug, if you don’t have a cookie cutter. Wipe the cutter in flour each time before you cut: this makes it easier.
Place on cookie sheet and moisten tops with a bit of milk. Bake for about 10 minutes, until golden brown and well risen. (Check after 8 minutes. Take them out of the oven if they look ready, so that they don’t burn.) Remove and cool on a rack or dinner plate if you don’t have a rack.
This recipe makes about 1 ½ dozen.
JESSICA SIMPSON'S CHICKEN AND DUMPLINGS
~Submitted by Cathy L., Staten Island, NY
Yields: 4 servings
Ingredients
3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury) (I've gotten away with using 2 cans and about 3 chicken breasts and tear some of the pointy end of the crescent dough to save for the top... doesn't look as pretty as the picture shows but hey it works!!
he-he)
1 small rotisserie chicken, skin discarded and meat removed from bones (you can roast, poach or grill a few chicken breasts as well and then cut or shred them or buy those grilled chicken bits they sell in the stores I just boil up some breasts and then have some broth for this recipe or for soup the next day)
1 can of low-sodium, reduced-fat cream of chicken soup (definitely go with the low sodium stuff as the regular cream of's make this dish taste way too salty... even with the low sodium stuff... do not add any salt to anything thinking it may need it... trust me it doesn't)
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper (again leave the salt out you certainly won't need it)
Preparation
Preheat oven to 400ºF.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
(the picture above shows the chicken sticking out of the sides but I always try to close all the seams to make sure the chicken is not sticking out)
Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
APPLE BUTTER BREAD
~Shared by Treva, NC
A Dollywood Recipe
1/2 cup softened butter
1 cup brown sugar
2 eggs
3/4 cup buttermilk
2 tsp soda
2 cups cake flour
1 cup apple butter (your favorite brand)
1 tsp cinnamon, nutmeg and allspice
1/2 tsp cloves
1/2 cup pecans
In a mixing bowl, cream the butter and sugar. Then add the eggs and beat well. Add buttermilk and soda, mix. In another bowl, combine the flour and spices, Add flour mixture and milk mixture alternately until all sued. Stir in the apple butter and pecans. Next, pour batter into a greased, floured loaf pan and bake at 350 deg for approximately one hour or until done. Cool in pan for 5 minutes. Place on a wire rack to cook completely.
ENGLISH TOFFEE OR ALMOND ROCA
~Shared by Shirley, WA State
Line 9x9 inch pan with foil and grease well with butter. Leave some foil hanging over edge to pick it up by.
1 c. sugar
1c. butter or margarine
3 tbl. water
1 tsp. vanilla
1- 41/2 oz. milk chocolate bar
½ c. finely chopped almonds
Combine sugar, butter and water in a heavy saucepan. Cook to 300°F. or hard crack state, stirring constantly.
Add vanilla. Pour into buttered 9x9 prepared pan. Cool 5 min.
Break chocolate bar in pieces; sprinkle over top. Spread as it melts.
Sprinkle with the nuts, pressing them lightly into chocolate. Cool; break into pieces.
Makes 24 to 36 pieces.
Source: Farm Journals Country Cookbook
HERB FISH FILETS
~Shared by Mary S., Nashville, TN
1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs
In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.
Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
BEEF & BROCCOLI STIR-FRY
~Shared by Treva, NC
Prep Time: 25 minutes
Bake Time: 30 minutes
Serves: 6
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 lb. boneless beef sirloin steak OR top round steak, 3/4" thick
2 tbsp. cornstarch
1 & 3/4 cups Swanson® Beef Broth
1 tbsp. soy sauce
2 tbsp. vegetable oil
4 cups broccoli flowerets
2 green onions, sliced
BAKE pastry shells according to pkg. directions. Slice beef into very thin strips. Mix cornstarch, broth and soy.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.
ADD remaining oil. Add broccoli and onions and stir-fry until tender-crisp.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve in pastry shells.
TIP: To make slicing easier, freeze beef 1 hr.
TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.
Source: Pepperidge Farm
CHICKEN SUIZA CORNBREAD BAKE
~Shared by Linda H., Rosharon, TX
Creamy chicken in a corn-filled crust.
Corn Bread Crust:
1/2 cup margarine or butter
1 medium onion, finely chopped
1 garlic clove, minced
1 (15.25-oz.) can Whole Kernel Sweet Corn, drained
1 (15-oz.) can Cream Style Sweet Corn
1/4 teaspoon salt
2 eggs, beaten
1 (7 to 8 1/2-oz.) pkg. corn muffin mix
Topping:
2 1/2 cups cubed cooked chicken
2 tablespoons Chopped Green Chiles
1 (4-oz.) can Mushroom Pieces and Stems, drained
1 1/2 cups sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz. (2 cups) shredded Monterey Jack cheese
Heat oven to 375 F. Grease 13x9-inch (3-quart) baking dish. Melt margarine in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside.
In large bowl, combine corn, cream style corn, 1/4 teaspoon salt and eggs; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish.
In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1 inch of edges. Sprinkle with cheese.
Bake at 375 F. for 35 to 40 minutes or until edges are golden brown.
12 servings
Source: www.recipes-from-friends.com
BANANA PUDDING CAKE
~Shared by Doe, Oliver, B.C.
A layered dessert with cake on the bottom, bananas & pudding are on top, adding whipped cream & crumbled vanilla wafers. Now that’s a pudding cake.
Cake-
Pam
18 oz plain yellow cake mix
8 tbsp butter, melted
1 c milk
3 lg eggs
1 tsp vanilla
Pudding-
1-5 oz vanilla instant pudding
3 c milk
4 tbsp butter, pcs
2 tsp vanilla
4 c sliced bananas- 3 large
Topping-
Sweetened whipped cream or 12 oz Cool Whip thawed
1/2 c crushed vanilla wafer cookies
Preheat 350. Lightly mist 13x9 pan with pam & dust with flour. Set aside. Place cake mix, butter, milk, eggs & vanilla in lg bowl. Blend with mixer on low 1 min, scrape, increase speed to med, beat 2 mins more. Pour into prepped pan. Bake til cake is golden brown & springs back when lightly pressed 30-33 mins. Place pan on rack to cool. Meanwhile make pudding. Place pudding mix & milk in med pot. Fold in butter & vanilla. Cook over low heat, stirring til butter melts. Take from heat, let cool 5 mins. Blend in banana slices. Prepare sweetened cream To assemble cake spoon pudding & banana mix on top of cooled cake, spreading to all edges. Cover pudding with whipped cream or cool whip. Scatter crushed vanilla wafers over top. Serve at room temp. Store loosely covered, chilled.
Tip- This dessert is comfort food at its best. But you can add 1 tbsp banana liqueur to pudding mix. Use real whipped sweetened whip cream, scatter lightly with toasted macadamias & crown with white choc shavings.
CHEDDAR MELT CHILI
~Shared by Treva, NC
This ground beef dish gets its heat from three different sources—salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.
Prep Time: 5 min
Start to Finish: 30 min
Makes: 6 servings
1 pound lean ground beef
3 cups hot water
1 package Hamburger Helper® Cheddar cheese melt
1 cup Old El Paso® salsa (any variety)
1/2 cup milk
1/4 to 1/2 teaspoon chili powder (or 1 jalapeño pepper)
2 cans (15 ounces each) spicy chili beans in sauce, undrained
1/3 cup milk
1. Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
2. Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently.
3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30 seconds; set aside.
4. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving. High Altitude (3500-6500 ft): Simmer 16 to 18 minutes.
Nutrition Information 1 Serving: Calories 410 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 50mg; Sodium 1970mg; Total Carbohydrate 51g (Dietary Fiber 7g, Sugars 10g); Protein 25g
Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/
Source: Betty Crocker Recipes
POTAGE CRESSONNIERE
~Submitted by Larry Holmes, Toronto, Canada
This recipe was one developed for The Humber Room, the restaurant-lab for the School of Hospitality when I was dean. These dishes were prepared by student chefs and served by management students to guests in the gracious 100-seat restaurant.
1 large bunch watercress
½ cup butter
1 cup sliced leeks
½ cup diced onion
3 potatoes, peeled and diced
4 cups chicken stock
½ cup whipping cream
salt and pepper
Discard large stems from watercress. There should be about 4 cups loosely packed leaves. Reserve 12 leaves for garnish.
In large saucepan, melt butter over medium-low heat. Add leeks, onion, potatoes and watercress; cook, covered for 5 minutes or just until onion is translucent. Pour in stock and bring to boil; reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender.
Transfer to food processor or blender and process until smooth. Return to saucepan; bring to simmer. Stir in ¼ cup of the cream; season with salt and pepper to taste. Ladle into soup bowls and garnish with spoonful of remaining cream and reserved
watercress leaves.
Makes 4 to 6 servings.
APPLE CIDER TURKEY BREAST
~Shared by Jessica, Corfu, Greece
1 (5-to 7-pound) turkey breast
2 tablespoons vegetable oil
1/4 cup dry white wine
1 large onion sliced
1 large carrot sliced
1 celery rib sliced
2 large garlic cloves sliced
1 tablespoon dried sage
8 whole cloves
3 cups apple cider
1 can (14.5 ounces) chicken broth
1/2 cup apple brandy PLUS
1 tablespoon apple brandy
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons cornstarch
Brown turkey on all sides in oil in a large pot over medium-high heat for 10 minutes. Remove from pot. Add wine to pot, scraping up browned bits from bottom. Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey, meaty side down, on vegetables. Add cider, broth, 1/2 cup brandy and salt. Cover and bring to boil. Reduce heat to medium-low, simmer 1-1/2 hours or until internal temperature registers 165 degrees. Remove breast to platter when cool enough to handle. Meanwhile, strain liquid remaining in pot through sieve into bowl. Discard solids. Return liquid to pot, boil to reduce to about 2 cups, about 30 minutes. Add cream and remaining tablespoon brandy. Bring to simmer. Mix 2 tablespoons water and cornstarch in small bowl. Stir into pot, cook over medium heat, whisking gently until thickened slightly, about one minute. Taste test for seasonings. Slice turkey and serve with sauce.
Source: CDKitchen
REUBEN CASSEROLE
~Shared by Treva, NC
Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.
Prep Time: 10 min
Start to Finish: 30 min
Makes: 9 servings
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired
DIRECTIONS
1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.
4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.
Nutrition Information 1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g
Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Recipes
DOBERGE TORTE
(The Original)
~Shared by Johnny, LA
Of course you would want all ingredients to be at room temperature before starting.
1 ½ sticks butter
2 cups sugar
¼ teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 ½ cups cake flour (measured after sifting)
Scant teaspoon lemon juice
1 teaspoon vanilla
Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice.
With a spatula, fold in stiffly beaten egg whites.
Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
When cool, put layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with Always Delicious Chocolate Icing.
Chocolate Custard
2 cups granulated sugar
½ teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 heaping kitchen spoons cocoa
4 tablespoons bitter chocolate
4 whole eggs
1 tablespoon butter
1 tablespoon vanilla
4 cups (1 quart) milk
Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
Chocolate Butter Cream Icing
2 cups confectioners' sugar, sifted
½ pound oleo (margarine), softened
1 teaspoon vanilla
1 cup cocoa
1 ounce square bitter chocolate, melted
Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
Always Delicious Chocolate Icing
1 cup light brown sugar
1 cup white granulated sugar
4 squares melted semi-sweet chocolate
½ stick butter
¾ cup cream
1 teaspoon vanilla
Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
CAJUN SEAFOOD PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
HOLIDAY CHOCOLATE-MINT PIE
~Shared by Treva, NC
This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it.
Prep Time: 1 Hr
Total Time: 5 Hr
Makes: 8 servings
INGREDIENTS:
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS:
Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
NUTRITIONAL INFO 1 Serving:
Calories 520 (Calories from Fat 210) Total Fat 24g (Saturated Fat 13g, Trans Fat 0g) Cholesterol 45mg Sodium 200mg Total Carbohydrate 71g (Dietary Fiber 2g, Sugars 52g) Protein 5g
Percent Daily Value*:
Vitamin A 10% Vitamin C 0% Calcium 8% Iron 10%
Diabetic Exchanges:
1 1/2 Starch
3 1/2 Other Carbohydrate
0 Vegetable
4 1/2 Fat Carbohydrate Choices: 5
*Percent Daily Values are based on a 2,000 calorie diet.
MAPLE CITRUS WATERMELON GLAZED CHICKEN
~Shared by Patricia, Charlevoix, MI
Glaze:
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup
1/2 teaspoon cinnamon
Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
Chicken:
4 Skinless boneless chicken breast splits
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
Place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
Serves 8.
FRESH TOMATO SALAD DRESSING
~Shared by Jim D., WA State
Use on fresh greens or as a sauce for grilled fish or shellfish, poultry or vegetables.
Ingredients
3 large, ripe tomatoes, peeled, seeded and chopped
1 tablespoon finely minced sweet onion
2 tablespoons sherry vinegar (or balsamic vinegar)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a blender, combine tomatoes, onion and sherry vinegar; blend until smooth. With motor running, drizzle in olive oil, slowly, until emulsified. Season dressing with salt and pepper and refrigerate until ready to use. Bring dressing to room temperature before using.
Makes 2 cups.
BEEFY MACARONI AND CHEESE
~Shared by Treva, NC
This hearty macaroni dish calls for gemelli, which are short, twisted strands of pasta. You can also use elbows or wagon wheels.
Preparation Time: 35 minutes
Baking Time: 40 minutes
Makes 8 servings
1 pound gemelli pasta or other macaroni
3/4 pound lean ground beef
1 onion, finely chopped
1 can (14 & 1/2 ounces) diced tomatoes, drained
4 cups milk
1/3 cup all-purpose flour
1 package (3 ounces) reduced-fat cream cheese, in pieces, at room temperature
3 & 1/2 cups shredded cheddar cheese
1/2 cup shredded Provolone cheese
2 teaspoons Dijon mustard
1 teaspoon salt
1. Preheat the oven to 350F. Grease one 13x9-inch baking dish or two 8-inch square dishes. In a large pot of boiling salted water, cook the pasta until tender but still firm, about 8 minutes. Drain well.
2. In a skillet, cook the beef and onion over medium-high heat, stirring, until the beef is no longer pink. Stir in the tomatoes and cook for 1 minute.
3. In a large saucepan, whisk together 1 cup of the milk and the flour until smooth. Whisk in the remaining 3 cups milk and cook over medium heat, whisking, until thickened, about 5 minutes. Simmer for 5 minutes longer. Remove from heat. Stir the cream cheese into the milk mixture until melted. Add 2 1/2 cups of the cheddar and the Provolone, the mustard and salt and stir just until melted.
4. Spread about one half of the pasta in the 13x9-inch baking dish. Cover with one half of the beef, one half of the sauce and 1/2 cup of the remaining cheddar. Repeat the layering once. Alternatively, divide the ingredients between the two 8-inch dishes. Bake for 40 minutes.
Do Ahead Cover and refrigerate the casserole, unbaked, for up to 1 day. Bake, uncovered, for 50 minutes. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1 1/2 days. Bake, uncovered, for 50 minutes.
CREAMED CHIPPED BEEF STRATA
~Shared by Linda H., Rosharon, TX
Note from LCH – I made this one up on 6/4/08.
1 onion, chopped
1 pkg or jar dried beef, chopped up in small pieces
1 tbsp oil or butter
Nutmeg, freshly grated
4 slices whole wheat bread, cut up in cubes
1 c. frozen peas
1 ½ c milk or cream
3 eggs
2 tsp thyme
Sauté onion and beef in oil until onion is transparent. Add nutmeg. In the meantime cut up bread and place ½ in casserole dish. Layer ½ of the peas and ½ of the thyme.
Stir up eggs and milk. Pour ½ over layers. Add the rest of the bread, peas, and thyme to the dish. Pour the rest of the milk/egg mixture over. Cover dish and chill in frig for 1 hour or overnight.
Remove from frig and allow to warm to room temp for 15 minutes. Cook at 375 degrees for 60-60 minutes. Will puff and center should be tested for doneness (dry-moist but not wet).
DAIRY QUEEN BROWNIE EARTHQUAKE
~Shared by Doe, Oliver, B.C.
1 Dairy Queen Brownie (recipe follows)
1 1/2 tbsp marshmallow crème
1/2 tsp water
1 1/2 c fat free vanilla ice cream
1 tbsp fat free hot fudge
1 reduced fat Oreo
1/4 c aerosol fat free whipped topping
Cut brownie diagonally to form 2 triangles. Lay each triangle so that it rests on the opposite sides of dessert or soup bowl that’s wider at the top than at the bottom. In small bowl, combine marshmallow crème & water, stir til smooth. Place ice cream in bowl. With wooden spoon, mash til it is slightly softened & can be stirred. Spoon into the reserved brownie bowl in a spiral motion to resemble soft serve ice cream or simply mound it. Spoon the marshmallow evenly around the sides. Spoon n hot fudge on top. Sprinkle with cookie crumbles. Top with whipped cream.
1 serving- 501 calories, 12g protein, 107 carbs, 2g fat.
Note- Dairy Queen’s bowl is 2” high with a 4” diam across the top & a 3 ½” diam base.
Notes- Make a batch of brownies & store them in a Ziploc. They can be used directly from the freezer as they stay soft.
Diet Note- This is great to share- Use 2 bowls instead of one. Each serving will still have a brownie, ¾ of a cup of ice cream, & plenty of topping. The result only 250 calories.
Dairy Queen Brownies
Makes 16
Butter Pam
1/4 c flour
1/2 c cocoa
1/2 tsp b powder
1/2 tsp salt
1/4 c unsw applesauce
1 tsp vanilla
4 egg whites
1 c sugar
1 reduced fat Oreo
Preheat 350. Lightly mist 8x8 Teflon pan. In small bowl, combine flour, cocoa, b powder, & salt. With fork stir to mix. Set aside. In bowl combine applesauce, vanilla, egg whites & sugar. Using a sturdy whisk, mix til smooth. Add flour mix. Stir til no flour is visible. Pour into reserved pan. Sprinkle evenly with cookie crumbs. Bake 18-22 mins til pick comes out dry, a few crumbs are ok. Cool on rack in pan for 15 mins. Chill 15 mins before cutting into 16 squares. Place brownies in
Ziploc.
Each brownie - 71 calories, 16g carbs
CANDY-BOX CARAMELS
~Shared by Treva, NC
Prep: 40 min.
Makes 48 pieces
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts
Nutrition facts per serving: Calories 92 Total Fat (g) 4 Saturated Fat (g) 3 Cholesterol (mg) 2 Sodium (mg) 32 Carbohydrate (g) 13 Fiber (g) 0 Protein (g)
Source: Better Homes & Gardens
RAVIOLI SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 Pkg. Sweet Italian Sausage, casing removed, crumbled
1/4 c. freshly grated parmesan cheese
6 cloves garlic, finely minced
1 28 0z. can stewed Tomatoes, with juice
2 14.5 oz. cans chicken broth OR 1 32 oz. Box Chicken broth
2 cups water
1 tsp thyme
1 tsp oregano
1 tsp basil
Pinch crushed red pepper
2/3 cup Dijon mustard
1 small can garbanzo beans (chickpeas), rinsed
3 cups fresh spinach, chopped
1 bag frozen mini cheese ravioli (can substitute frozen cheese tortellini)
Cook sausage, breaking up into small pieces with spoon. When almost cooked through, add garlic. When done, drain.
In soup pot, add all ingredients except Ravioli. Bring to a boil, then lower heat and simmer for 30 minutes. Add ravioli and cook for additional 15 minutes.
Serve with additional grated parmesan cheese.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
BEEF & BEAN CHILE VERDE
~Shared by Jim D., WA State
Makes 4 servings, about 1 1/2 cups each
Ingredients
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
¼ cup water
1 15-ounce can pinto or kidney beans, rinsed
Instructions
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Tips
Cover and refrigerate for up to 3 days. Reheat just before serving.
Nutrition Information
Per serving: 307 calories; 8 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 29 g carbohydrate; 27 g protein; 6 g fiber; 516 mg sodium; 641 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Source: EatingWell.com
LOW-FAT OVEN-FRIED CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 6 skinless chicken breast halves or 6 skinless chicken thighs (1-3/4 to 2 pounds)
- 1 cup seasoned bread crumbs
- 1 tablespoon margarine, melted
DIRECTIONS
Preheat the oven to 400 degrees F.
Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large bowl; mix well. Coat the chicken with the mixture. (The chicken may be covered and refrigerated overnight or baked immediately.)
Prepare a shallow roasting pan or jelly roll pan with a nonstick pan spray. Combine the bread crumbs and margarine in a shallow dish. Coat the chicken with the crumbs; place in the pan.
Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.
Nutritional Information Per Serving (1 thigh or breast half): Calories: 240, Fat: 8 g, Cholesterol: 69 mg, Sodium: 721 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 26 g
Diabetic Exchanges: 1 Starch, 3 Lean Meat
Source: "The New Family Cookbook for People With Diabetes"
SUSIE'S QUICK VEGETABLE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 lb. stew beef
1/4 cup oil
2 potatoes, cubed
1½ cups vegetable juice
1 cup beef broth
1, 8 oz., can diced tomatoes, drain juice
1, 16 oz., bag frozen mixed vegetables, green beans, corn, peas & etc
½ medium onion, chopped
salt & pepper to taste
1 bay leaf
1/4 to 1/2 teaspoon thyme, dried & crushed
In a large pot add the oil and stew beef brown then add the onion cooking until transparent. Add the beef broth, potatoes, vegetable juice, diced tomatoes, frozen vegetables, salt & pepper, bay leaf and crushed thyme. Cook this for about an hours to no longer than 1½ hours. You can also make this in the crock pot. Brown the beef adding it to the crock pot. Then add as above. Cook this on low for 8 hours.
When you are ready to serve this, remove the bay leaf.
Serves 4 to 6.
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
NEW MEXICO-STYLE FLANK STEAK
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Marinade:
- 1/4 cup tequila
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon hot pepper sauce
Rest of ingredients:
- 1 pound flank steak
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Combine the tequila, lime juice, garlic, and hot pepper sauce in a shallow glass dish or zip-top freezer bag.
Add the steak; turn to coat. Cover the dish or seal the bag. Marinate in the refrigerator at least 4 hours or overnight.
Prepare a charcoal grill or preheat the broiler.
Drain and discard the marinade. Grill or broil the steak 4 to 5 inches from the heat source 4 minutes per side for medium-rare, or to desired doneness. Carve the steak into thin slices across the grain. Season with pepper before serving.
Nutritional Information Per Serving (About 3 ounces): Calories: 173, Fat: 8 g, Cholesterol: 54 mg, Sodium: 67 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
ROASTED POTATOES, CHICKEN, AND CHEESE
~Shared by Mary S., Nashville, TN
Yield: 4 serving
INGREDIENTS
- Nonstick cooking spray
- 4 large red potatoes, scrubbed and quartered
- Black pepper to taste
- 2 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1/4 cup fat-free Parmesan cheese, shredded
- 2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium)
- 1/4 cup balsamic vinegar
- 1/4 cup water
DIRECTIONS
Preheat oven to 350 degrees F. Spray a glass baking dish with nonstick spray.
Combine ingredients in a large bowl. Pour into the glass baking dish and cover with foil. Bake for 45 minutes. Uncover and
bake for 10-15 minutes more, until potatoes are tender.
Nutritional Information Per Serving (1-3/4 cups): Calories: 267, Fat: 8 g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat
Source: "Express Lane Diabetic Cooking"
CARIBBEAN CHICKEN WITH MANGO SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Mango Salsa:
- 1 cup 1/4-inch diced fresh mango
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 to 2 teaspoons finely chopped pickled jalapeno peppers
- 2 teaspoons lime juice
- 1/8 teaspoon salt
Rest of ingredients:
- 1 pound chicken tenders or 1 pound boneless skinless chicken breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon jerk seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
DIRECTIONS
Just before you are ready to cook the chicken, combine all of the salsa ingredients and stir to mix well. Set aside.
Rinse the chicken and pat dry with paper towels. Rub some of the jerk seasoning over all sides of the chicken.
Place the olive oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned. Reduce the heat to medium, cover, and cook for about
3 minutes more, until the chicken is cooked through.
Divide the chicken among 4 serving plates and serve hot, accompanied by the salsa.
Nutritional Information Per Serving (1/4 of recipe): Calories: 202, Carbohydrate: 9 g, Cholesterol: 66 mg, Fat: 6 g, Saturated Fat: 1 g, Fiber: 1.3 g, Protein: 27 g, Sodium: 514 mg, Calcium: 19 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
GRILLED MESQUITE PORK CHOPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 (1.1 ounce) package mesquite marinade mix for the grill
- 2/3 cup water
- 1 tablespoon vegetable oil
- 4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
- 1 large sweet onion (Walla Walla or Vidalia), cut into 1/4-inch-thick slices
- Vegetable oil cooking spray
DIRECTIONS
In a shallow glass or ceramic dish, combine marinade mix, water, and oil, and mix well with a fork. Add pork chops and onion rings. Turn to coat, cover and refrigerate for 30 minutes.
When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove pork chops and onion rings from marinade, reserving the marinade. Pour marinade into a small saucepan and bring to a boil. Place pork chops and onion rings on the grill rack and grill for 10 to 15 minutes or until pork is no longer pink in the center, turning once and brushing frequently with marinade. Discard any remaining marinade.
Nutritional Information Per Serving (6-ounce pork chop): Glycemic Index: (not significant), Glycemic Load: (not significant), Calories: 205, Protein: 22 g, Carbohydrate: 1 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 75 mg, Sodium: 256 mg
Diabetic Exchanges: 3 Medium-Lean Meat, 1 Fat
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
BUCK & SHIRLEY'S SCALLOPED OYSTERS
By Buck & Shirley Imbleau in Washington State
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
Serves 2
8 oz. fresh oysters in a tub - reserve any oyster liquor
3 Tbsp. butter - rub for the casserole dish
1 1/4 cups very coarsely crushed saltine crackers
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. freshly ground nutmeg
4 Tbsp. butter, for dollops on the oysters (or more if necessary)
1/2 cup whipping cream
1 tsp. lemon juice, freshly squeezed (optional)
Preheat oven to 350 F.
Drain oysters and reserve liquor.
Prepare an 6” x 9" oven proof casserole dish by rubbing generously with 3 tablespoons of butter.
In a mixing bowl, mix together coarsely crushed saltine crackers, salt, pepper, freshly ground nutmeg; mix well.
Divide the mixture into 2 equal amounts.
In a mixing bowl, mix together whipping cream, lemon juice and any oyster liquor; set aside.
Place 1/2 the amount of the crumb mixture into the bottom of the prepared casserole dish.
Place the oysters over the crumbs in a single layer.
Add dollops of butter on top of each oyster; about 4 tablespoons.
Layer the remaining crumb mixture over the oysters.
Pour the whipping cream mixture over the top of the bread crumbs.
Bake in preheated 350 F oven for 40 to 45 minutes or until top starts to turn a light brown.
Serve immediately.
This recipe doubles very well, use a 9” x 9” oven proof casserole dish.
FRIED OYSTERS
~Shared by Johnny, LA
2 tsp Tony Chachere’s Seasoning Mix
½ cup all purpose flour
¼ tsp baking soda
½ tsp baking powder
1 tsp cornstarch
2 dozen large fresh oysters
2 large eggs, well beaten
1 tsp Worcestershire sauce
1 cup plain dry bread crumbs
½ cup cornmeal
Cooking oil for deep fat frying
In a bowl, mix 1 tsp of Tony’s with flour and next 3 ingredients; combine well.
Dredge oysters in flour mixture one at a time and place them on a plate.
Into a bowl, blend the eggs, Tabasco and Worcestershire sauce.
Combine the bread crumbs, cornmeal and remaining tsp of Tony’s until well blended.
Dip the oysters into the egg mixture and deep fry in 375° oil until they are golden brown; remove from oil and drain on paper towels.
Serve hot on plates; also delicious as a French bread poboy with lettuce, tomatoes, pickles, butter, and French dressing.
Serves 2-3
DOVER SOLE WITH BROWN SHRIMPS
~Shared by Mary S., Nashville, TN
1 1 lb. Dover sole
a handful of brown shrimps, peeled
butter
Parsley Sauce:
3 oz. butter
pinch of crunchy sea salt
juice of 1 lemon
handful of parsley, chopped
Place the sole on a grill or roasting tray and spread liberally with softened butter. Put under a preheated grill for 6 to 7 minutes until the skin starts to crisp and the butter becomes golden. Place in a hot oven for 6 to 7 minutes to finish cooking. While the sole is in the oven, place the butter in a pan over a gentle heat, melting it until it starts to foam. When it starts to smell nutty and turn a light brown color remove from the heat. Add the sea salt and the lemon juice, followed by the parsley. Check taste, it should be sharp and fresh tasting, and non oily. Put the fish onto a serving plate. Scatter over the shrimps, then pour the parsley sauce over.
Serves 2.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
GRATINEED PINEAPPLE
Adapted from Bon Appétit, this comes from one of my favorite food blogs, The Noble
Pig.
1/2 cup shredded sweetened coconut
1/2 cup crushed gingersnap cookies
1/2 cup chopped macadamia nuts
1/2 cup sweetened condensed milk
2 Tablespoons dark rum
1 large, ripe pineapple, leaves intact, halved lengthwise
Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
Whisk together sweetened condensed milk and dark rum. Set aside.
With a sharp knife, slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened-condensed-milk-mixture. Sprinkle with coconut mixture. Drizzle with the remaining sweetened-condensed-milk mixture.
Bake at 350 degrees for 10 to 16 minutes or until golden brown. I feel the longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned.
Serve warm with a knife and a fork.
Source: The Noble Pig
CHICKEN CORDON BLEU
4 (4 oz.) skinned, boned chicken breast halves
1/4 tsp. pepper
2 (1 oz.) slices 98% fat-free ham, halved
3/4 cup (3 oz.) shredded part-skim mozzarella cheese
1/2 cup cornflakes cereal, crushed
1/2 tsp. paprika
1/4 tsp. garlic powder
1/3 cup skim milk
Vegetable cooking spray
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with pepper. Top each with a piece of ham and 3 tablespoons mozzarella cheese. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Combine cereal, paprika and garlic powder in a shallow dish. Dip each roll in milk; dredge in cereal mixture. Place in an 11 x 7xy 2 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes or until done. Discard wooden picks.
Yield 4 servings.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
SUMMER PORK STEW
1 lb. boneless lean pork cubes (3/4-inch)
1 Tbs. olive oil
14-1/2 oz. can Italian-style stewed tomatoes
1/4 tsp. each salt and pepper
4 ears corn
12 oz. zucchini
1/2 cup water
1 Tbs. flour
1. Brown pork in oil in large pot. Add tomatoes, salt and pepper. Bring to boiling. Lower heat; cover and simmer 20 minutes.
2. Meanwhile, shuck corn, break each ear into 4 pieces. Halve zucchini lengthwise; cut crosswise into 1/2-inch slices. Add corn to pot. Cover and cook, stirring occasionally, 10 minutes. Add zucchini. Cover and cook, stirring occasionally, 5 to 8 minutes more or until zucchini is tender-crisp.
3. Whisk together water and flour until smooth. Stir into pan liquid. Cook, stirring constantly, until mixture thickens and boils, 3 to 5 minutes.
Source: Family Circle, 6/29/1993
BASIL BUTTER BALLS
Serves 6.
1/2 cup unsalted butter
10 basil leaves
1 garlic clove, crushed (or more to taste)
1/4 teaspoon fresh ground black pepper
In blender, puree ingredients. Shape into small balls. Freeze individually and then put in covered container.
To serve: remove, warm to room temperature and serve over hot pasta of your choice.
HERBED BUTTERFLY PORK CHOPS
The seasoning on these chops makes them almost melt in your mouth!
Serves: 4
Prep. time: 20 minutes
Cooking time: 10 minutes
4 four-ounce pork chops, boneless and butterflied
2 tablespoons bottled lemon juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground black pepper
Light the grill or broiler. Brush the chops with lemon juice. Combine remaining ingredients; mix well. Rub herb mixture on both sides of chops.
Grill or broil for 10 to 12 minutes, turning occasionally. Garnish with fresh herbs, if desired.
LEMON-CHEESE TARTS
1/4 cup lemon juice
Grated rind of 1-1/2 lemons
1/2 cup plus 1 Tbs. sugar
2 eggs, beaten
1/4 cup butter or margarine
Cream Cheese Shells (below)
Whipped cream, optional
Combine lemon juice, rind, and sugar in top of a double boiler; stir in eggs and butter. Cook over boiling water, stirring constantly, until thickened. (Filling will thicken more when cool.) Spoon filling into Cream Cheese Shells; garnish
with whipped cream, if desired.
CREAM CHEESE SHELLS:
1/2 cup butter or margarine, softened
3 oz. pkg. cream cheese, softened
1 cup flour
Combine butter and cream cheese, mixing until smooth; add flour, mixing well. Chill 1 hour. Shape dough into 1-inch balls; place each in a well-greased miniature muffin cup, shaping into a shell. Bake at 350 for 25 minutes. Allow to cool before filling.
Yield: about 2 dozen.
Source: Southern Living 1979 Annual Recipes
| |
|
A to Z Readers' Family-Owned Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
| |
|
|