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A to Z Recipes
March 4, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. For the past 7 years or so, I have travelled across the USA and Canada to meet readers at least once a year. The next trip is planned and is called the
Great Southeastern Escape (GSEE). It will be held in
New Smyrna Beach, Florida, during the week of August 11-17, 2009. We have readers coming from just about every corner of the US and so many 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 dozen or so 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 trip for next year has already been decided upon and it will be in
Las Vegas, Nevada. We're encouraging couples to attend, but many of us will be travelling without a significant other. The dates of that trip will be decided soon.
The new Monthly Theme topic is Springtime
Recipes. We hope you will share recipes that call for fresh fruits and vegetables. 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.
It hardly gets any better than this issue. If you came for great recipes and something to make you think and laugh, you came to the right place! Thanks go to the following folks:
Treva, NC
Jean M., OH
Mary H., Montreal, Canada
Jim D., WA State
Jessica, Corfu, Greece
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Shirley, WA State
Patricia, Charlevoix, MI
Barbara, Chula Vista, CA
Johnny, LA
Dorie, IL
Chris M., NM
Larry J., Spring Hill, TN
Jean, Syracuse, NY
We'll see you here again with our Monthly Theme issue on Sunday, 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.
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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.
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~Shared by Treva, NC
We cannot change our past. We can not change the fact that people act in a certain way. We can not change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude.
~Charles Swindoll
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!
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Smile
~Shared by Jean M., OH
A mom was concerned about her kindergarten son walking to school. He didn't want his mother to walk with him. She wanted to give him the feeling that he had some independence but yet know that he was safe.
So she had an idea of how to handle it. She asked a neighbor if she would please follow him to school in the mornings, staying at a distance, so he probably wouldn't notice her.
She said that since she was up early with her toddler anyway, it would be a good way for them to get some exercise as well, so she agreed.
The next school day, the neighbor and her little girl set out following behind Timmy as he walked to school with another neighbor girl he knew. She did this for the whole week.
As the two walked and chatted, kicking stones and twigs, Timmy's little friend noticed the same lady was following them as she seemed to do every day all week. Finally she said to Timmy, 'Have you noticed that lady following us to school all week? Do you know her?'
Timmy nonchalantly replied, 'Yeah, I know who she is.'
The little girl said, 'Well, who is she?'
'That's just Shirley Goodnest,' Timmy replied, 'and her daughter Marcy.'
'Shirley Goodnest? Who the heck is she and why is she following us? '
'Well,' Timmy explained, 'every night my Mom makes me say the 23rd Psalm with my prayers, 'cuz she worries about me so much. And in the Psalm, it says, 'Shirley Goodnest and Marcy shall follow me all the days of my life', so I guess I'll just have to get used to it!'
- - - - - - - - - - - - - - - - - - - - -
The Lord bless you and keep you; the Lord make His face to shine upon you, and be gracious unto you; the Lord lift His countenance upon you, and give you peace.
May Shirley Goodnest and Marcy be with you today and always.
I know you smiled! I sure did, Pass this on and brighten someone else's day.
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!
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Marinating Hints
Marinades do not have to cover the food.
Allow 1/4 to 1/2 C of marinade for every 1 to 2 pounds of food.
Only marinade fish and seafood for an hour. Their delicate texture breaks down due to the acidity of the marinade.
Always discard marinade in which raw meat has been soaking. DO NOT USE this marinade for basting! Make extra for basting and dipping.
Marinade boneless chicken for 1 to 2 hours and bone-in chicken 1 hour to overnight; fish and vegetables for 30 to 60 minutes.
Source: Tupperware
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!
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Monthly Theme, Recipe Submissions |
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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.
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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.
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What did the mothers of eminent people say?
~Shared by Mary H., Montreal, Canada
PAUL REVERE'S MOTHER: "I don't care where you think you have to go, young man, midnight is past your curfew."
MONA LISA'S MOTHER: "After all that money your father and I spent on braces, that’s the biggest smile you can give us?"
COLUMBUS' MOTHER: "I don't care what you've discovered, you still could have written!"
MICHELANGELO' S MOTHER: "Can't you paint on walls like other children? Do you have any idea how hard it is to get that stuff off the ceiling?"
NAPOLEON'S MOTHER: "All right, if you aren't hiding your report card inside your jacket, take your hand out of there and show me."
ABRAHAM LINCOLN'S MOTHER: "Again with the stovepipe hat? Can't you just wear a baseball cap like the other kids?"
MARY'S MOTHER: "I'm not upset that your lamb followed you to school, but I would like to know how he got a better grade than you."
ALBERT EINSTEIN'S MOTHER: "But it's your senior picture. Can't you do something about your hair? Styling gel, mousse, something... ?"
GEORGE WASHINGTON'S MOTHER: "The next time I catch you throwing money across the Potomac, you can kiss your allowance good-bye!" "Oh George, you never did have a head for money."
THOMAS EDISON'S MOTHER: "Of course I'm proud that you invented the electric light bulb. Now turn it off and get to bed!"
MRS. MORSE: "Sam, stop tapping your fingers on the table, it's driving me crazy!"
MRS. ARMSTRONG: "Neil has no more business taking flying lessons than the man in the moon."
Random Thoughts. . .
~Shared by Pat, Merritt Island, FL
Whatever hits the fan will - not to be distributed evenly.
I have kleptomania, but when it gets bad, I take something for it.
Follow your dreams! Except that one where you're naked in church.
Sometimes too much to drink isn't enough.
Heaven is Where: The Police are British, The Chefs are Italian, The Mechanics are German, The Lovers are French and It's all organized by the Swiss.
Hell is Where: The Police are German, The Chefs are British, The Mechanics are French, The Lovers are Swiss and It's all organized by the Italians.
Suicidal twin kills sister by mistake!
My short-term memory is not as sharp as it used to be. Also, my short-term memory's not as sharp as it used to be.
Welcome to Utah. Set your watch back 20 years.
A bartender is just a pharmacist with a limited inventory
I may be schizophrenic, but at least I have each other.
I am a Nobody. Nobody is Perfect. Therefore I am Perfect.
KENTUCKY : Five million people, Fifteen last names.
I'm not your type. I'm not inflatable.
Dyslexics Have More Nuf.
In Memoriam
With all the sadness and trauma going on in the world at the moment, it is worth reflecting on the death of a very important person, which almost went unnoticed last week. Larry LaPrise, the man who wrote "TheHokey Pokey", died peacefully at age 93. The most traumatic part for his family was
getting him into the coffin. They put his left leg in. And then the trouble started.
I love cooking with wine - Sometimes I even put it in the food.
When you work here, you can name your own salary. I named mine, "Fred".
Reality is only an illusion that occurs due to a lack of alcohol.
Red meat is not bad for you. Fuzzy green meat is bad for you.
I am having an out-of-money experience.
Don't sweat the petty things. Don't pet the sweaty things.
Corduroy pillows are making headlines!
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!
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Recipe Reviews, Reader Comments |
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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!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
FRESH TOMATO PIE
~Shared by Jim D., WA State
This for lunch or as a side dish with grilled poultry or fish. It's also a nice addition to a buffet table for brunch or dinner.
Ingredients:
2-crust pie recipe, your own or purchased (9-inch)
2 to 2 1-/2 lbs. Fresh tomatoes, peeled, squeezed and drained well
1 cup fresh basil, loosely packed, then chopped
1/4 cup chives or scallions, chopped
1-1/2 cup grated sharp cheddar cheese, divided
1/2 cup mayonnaise
Juice of 1/2 a fresh lemon
Prepare pie crust. Fit bottom crust into 9-inch pie dish. Lay half the tomato slices on crust and top with half of the basil and chives; repeat a second layer. Top with 1 cup of the grated cheese. Combine mayonnaise and lemon juice; drizzle over tomato layers. Top with remaining cheese. Roll out rest of pie dough and fit to top of pie. Pinch seams together and cut several steam vents in top crust. Brush top crust with a bit of cream or milk if desired. Bake in 350 deg. oven until crust is golden, about 30 minutes. Cool 10-15 minutes before cutting into wedges to serve.
6 servings.
AFRICAN STYLE CROCK POT TURKEY ON COUSCOUS
~Shared by Jessica, Corfu, Greece
2 pounds boneless, skinless turkey breast, cut into 2 x 1/2-inch slices
1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced fresh ginger
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
Hot, cooked couscous
Combine all ingredients except couscous in stoneware insert of slow cooker.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Serve over couscous.
Source: CDKitchen
HOMEMADE CARAMELS
~Shared by Treva, NC
Some of the most delicious caramels you'll ever eat - including a scrumptious chocolate caramel recipe.
Caramel Recipe (COPYCAT)
1 cup butter or margarine
1 pound brown sugar
dash salt
1 cup light corn syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over med. heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9 pan. Cool and cut into squares. You may add chopped toasted nuts if you want to.
Chocolate Caramels
Add 2 1-ounce squares unsweetened chocolate with milk.
Makes about 2 1/2 pounds
SAUERBRATEN
Warning: Preparation of this German favorite should begin at least two days (preferably three) before serving. It goes well with potato dumplings or pancakes, and red cabbage.
~Shared 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 cup red wine vinegar
3 cups water
3 cups sliced onions (3 large)
2 medium-size carrots, pared and sliced
1 stalk of celery, sliced
6 peppercorns
1 bay leaf
½ teaspoon leaf thyme, crumbled
2 whole cloves
1 tablespoon salt
4- to 5-pound piece of top or bottom round
3 to 4 parsley sprigs
3 tablespoons shortening
2 tablespoons sugar
1 can (10 ½ ounces) condensed beef broth
½ to 2/3 cups crumbled gingersnaps
Make marinade: Combine vinegar, water, onions, carrots, celery and seasonings. Bring to boiling. Remove from heat and cool. Put meat in glass, enameled or stainless-steel container. Add marinade and parsley. Cover. Refrigerate 2 or 3 days, turning meat occasionally.
Remove meat from the marinade. Strain marinade; reserve liquid and vegetables separately. Dry meat with paper towels.
Heat shortening in Dutch oven or heavy kettle over medium heat. Brown meat on all sides. Remove meat. Add marinade vegetables to pan. Sprinkle with sugar. Cook 5 minutes, stirring often. Add 2 cups marinade liquid and beef broth. Bring to boiling. Add meat. Cover. Simmer 2 ½ to 3 hours or until meat is tender. Remove meat to warm platter. Skim fat from sauce. Add gingersnaps. Cook 5 minutes, stirring often, or until sauce has thickened.
Slice meat. Spoon on some sauce; serve the rest separate. Garnish with red cabbage wedges if desired.
Makes 6 to 8 servings.
TEXAS SPAGHETTI CASSEROLE
~Shared by Linda H., Rosharon, TX
1 lb. ground meat
spaghetti for 4 (cooked)
1 med. onion, chopped
1 10 oz. jar con queso cheese dip
2 oz. Velveeta
1 16 Oz. can tomatoes
1 10 oz. can Rotel tomatoes
Brown meat and onion. Drain. Mix with other ingredients. Pour into 1 1/2 quart casserole. Bake at 350 degrees 35-40 minutes. Allow to sit 15 minutes before serving.
PUMPKIN FUDGE
~Shared by Treva, NC
3 cups sugar
3/4 cup butter
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-oz.) package (2 cups) butterscotch-flavored pieces
1 (7-oz.) jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla
1. Butter a 13 x 9 x 2" baking pan.
2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).
4. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined.
5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator.
Makes 3 & 1/4 pounds.
CHICKEN TETRAZZINI WITH RICE
~Shared by Shirley, WA State
1 qt. water
2 tsp. salt
4-5 lbs. stewing chicken, cut in pieces or use broth and rotisserie chicken
1 ¾ c. chicken broth
4 z. can of mushrooms
2 tbl. flour
½ tsp. garlic salt
1/8 tsp. pepper
½ c. cream
1 c. cheddar cheese
4 c. cook rice (I use brown)
1 tbl. chopped parsley
4 strips bacon, cooked and crumbled (save grease)
¼ c. cracker crumbs or bread crumbs
¼ tsp. poultry seasoning
Heat water in saucepan, add salt and chicken; cover. Simmer but do not boil 3 to 4 hours or until thigh meat is tender. Take meat from bones and cut into chunks.
Heat chicken broth with juice from mushrooms. Blend in four, garlic salt, pepper and cream. Stir into broth; cook, stirring constantly until thickened. Remove from heat( Using a precooked chicken and broth makes this
easier). Stir in cheese. Combine the rice, chicken pieces, mushrooms and parsley in another bowl.
Alternate layers of chicken–rice mixture and sauce in a buttered 3 quart casserole.
Top with combination of bacon, crumbs and seasonings. Bake in very hot oven 450°F oven for 30 min.
Makes 10 servings
This a a great recipe served with jellied cranberries, olives, pineapple slices, or coleslaw. Pickled crabapples are nice too.
Source: Farm Journals Country Cookbook
SWEET CORN CAKES WITH AVOCADO SALSA
~Shared by Patricia, Charlevoix, MI
2 2/3 cups fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
1/2 cup chopped cilantro
1 cup plain (all-purpose) flour
1 teaspoon baking powder
Sea salt
Freshly ground black pepper
Vegetable oil, for frying
For the avocado salsa:
2 ripe avocados, stones removed and diced
1/2 cup cilantro leaves
2 tablespoons lime or lemon juice
2 tablespoons finely chopped scallions
Dash Tabasco Sauce, optional
For the cakes:
Heat the oven to 250 degrees.
Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt, and pepper in a food processor and process until combined.
Place in a large bowl, add the remaining corn, and stir to combine.
Heat 1 tablespoon of the vegetable oil in a nonstick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
For the avocado salsa:
Place all the ingredients in a bowl and stir very gently to combine.
MEXI-RANCH MINI CALZONES
~Shared by Treva, NC
2 Tbsp corn meal
1 cup salsa
1 16 oz carton sour cream
2 1/2 pkgs Hidden Valley Fiesta Ranch Dip Mix, divided
1 lb cooked ground beef, drained
1 15.25 oz can whole kernel corn, drained
1 15 oz can black beans, rinsed, drained
1 14.5 oz can diced tomatoes, drained
1 2.25 oz can sliced black olives
1 4 oz can diced green chilies
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup roasted red bell pepper
2 tsp chopped fresh cilantro
2 cups Mexican blend shredded cheese
4 pkgs pizza crust mix
2 cups hot water
4 tsp vegetable oil
1 pkg Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
Preheat oven to 475 degrees F. Grease cookie sheet with olive oil and sprinkle with cornmeal. Combine salsa, sour cream and 1 pkg of Fiesta Ranch Dip mix in a bowl. Mix well. Chill in refrigerator 30-45 minutes. In a large mixing bowl, combine ground beef, corn, black beans, tomatoes, black olives, green chilies, onions, peppers, cilantro, cheese blend, and 1 1/2 pkgs Fiesta Ranch mix. Mix well. In another bowl, add pizza crust mix, 2 cups hot water, 4 tsp vegetable oil and 1 pkg Original Ranch mix. Mix and follow pizza crust package directions. Divide dough out into 12 even balls and rollout into 8-inch circles. Place 3/4 cup filling on half the circle leaving about 1/8-inch edge. Fold over the other half of the circle and crimp edges together with a fork. Bake on cookie sheet 10-12 minutes or until calzone is crusty and filling is hot. Serve warm with chilled salsa ranch dip.
Makes 12 calzones.
Source: Hidden Valley “Family Friendly Food Contest”
Tonya Gladdish of Oak Ridge, 1st Place, Tennessee Valley Fair
BANANA BREAD
~Shared by Barbara, Chula Vista, CA
This is a moist, buttery banana bread loaded with banana flavor.
Cook Time: 1 hour, 15 minutes
Ingredients:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
Preparation:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
This banana nut bread recipe makes 2 loaves.
PIMENTO CHEESE
~Shared by Johnny, LA
Recipe is from Grace Anderson.
1 lb. sharp Cheddar cheese
8 ozs. cream cheese
1 roasted pimento (directions follow)
1/2 cup mayonnaise
Tabasco, to taste
1. Coarsely grate Cheddar cheese. Blend with softened cream cheese and pimento.
2. Add mayonnaise and blend until creamy. Add Tabasco to taste. Chill. Serve over toasted baguette rounds.
BARBECUED CHICKEN PIZZA
~Shared by Treva, NC
Bake this tasty pizza for an easy midweek meal.
Preparation time: 15 min
Baking time: 10 min
Yield: 4 servings
1 (14-ounce) prepared Italian pizza crust
1/2 cup hickory-smoked barbecue sauce
4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded
1 cup cooked cubed chicken
1 tablespoon LAND O LAKES® Butter
1 cup sliced mushrooms
1 cup thinly sliced red bell pepper
1 tablespoon sliced green onion tops
Heat oven to 425°F. Place pizza crust onto ungreased baking sheet; spread evenly with barbecue sauce. Sprinkle with 1/2 cup cheese; sprinkle with chicken.
Melt butter in 10-inch skillet until sizzling; add mushrooms and bell pepper. Cook over medium-high heat until vegetables are softened (5 to 6 minutes); sprinkle over chicken. Sprinkle with remaining cheese. Bake for 10 to 12 minutes or until cheese is melted. Sprinkle with onion.
Nutrition Facts (1 serving): Calories: 500, Fat: 13g, Cholesterol: 55mg, Sodium: 1190mg, Carbohydrates: 69g, Dietary Fiber: 3g, Protein: 26g
Source: LandOLakes.com
SWEET AND SALTY CARAMEL APPLES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.
STUFFED CABBAGE ROLLS - TNT
~Shared by Chris M., NM
Meat mixture:
2 lb. ground beef - raw
1 onion, grated
1 carrot, grated
¼ c. cooked rice *
½ tsp seasoned pepper
½ tsp. garlic powder
Mix together. Set aside.
Sauce:
1 can stewed tomatoes
2 small cans tomato paste
1 can (1 ½ c.) beef broth
1 can (1 ½ c.) chicken broth
¼ c. red wine
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar
Mix together in medium large pan and heat. Remove core from medium to large cabbage, down as deep as you can. Place in large pot with about ¼ filled with water. Cover and bring to boil. Boil 4 minutes.** Remove individual leaves from cabbage and fill each leaf with about ½ c. meat mixture; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in large baking pan. Continue with each cabbage leaf till all meat mixture is used. Pour sauce over the cabbage rolls. Cover and bake at 325º F for 1 ½ to 2 hours. This meat mixture makes enough for about 20 - 30 cabbage rolls, depending on amount of mixture per leaf.
*I make a 4-serving bowl of rice, using ½ c. dry rice with 3/4 c. water and then steam for 35 minutes.
**I leave the cabbage in the hot water on low while taking off the leaves to keep them pliable.
PINA COLADA POPSICLES
~Shared by Treva, NC
Sure, you can buy popsicles on the cheap, but there's something about these that will make you swoon, not to mention feel so proud that you made it yourself! The texture is oh-so-creamy.
Serves 8
One 5 oz. can pineapple chunks in light syrup
One 10.5 oz. can coconut milk
2 bananas (peeled)
1 teaspoon vanilla
Tools:
8 popsicle molds
Blender
Prep Time: 5 minutes
Total Time: 2-3 hours
Purée all ingredients (pineapple chunks in juice, coconut milk, bananas, and vanilla). Pour mixture into popsicle molds. Freeze and remove from molds according to package directions, usually 2-3 hours.
Source: CleanHomeJournal.com
FUDGY OATMEAL SQUARES
~Shared by Mary H., Montreal, Canada
If you don't have an electric mixer, these are very easy to make without one!
1 cup instant rolled oats
1 1/2 cups boiling water
1 cup flour
1 1/2 cups granulated sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
2 eggs
icing sugar (optional)
Stir together oats and water. Add shortening (it will melt quickly); set aside. In large bowl of mixer, stir together flour, granulated sugar, cocoa, soda and salt. Add oats/water/shortening mixture along with the vanilla to the dry ingredients. Beat at low speed until mixed, then beat at medium speed 2 minutes, scraping bowl often. Add eggs; beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into greased and floured, 13" x 9" x 2" pan. Bake in preheated, 350-degree F. oven for 35 minutes or until toothpick inserted in centre comes out clean. Sprinkle with icing sugar when it comes out of the oven, if desired. (This makes it a little messy, though, but tasty, regardless.) Cut in squares when cool (if you can wait that long!).
BAKED POTATO CASSEROLE
~Shared by Larry J., Spring Hill, TN
This casserole is the perfect comfort food on a cold winter day to warm up the whole family. Creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection, this side dish is sure to put a smile on everyone’s face.
Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 16
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.
Calories: 120 Calories from Fat: 40 Total Fat: 4.5 g
Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 330 mg
Carbohydrates: 15 g Dietary Fiber: 1 g Sugars: 3 g
Protein: 7 g
SWEET POTATO BISCUITS
~Shared by Treva, NC
Whether mashed with butter or baked into a pie, sweet potatoes have long been an American favorite. In fact, Thomas Jefferson even requested that biscuits made from the orange tubers be served at the initial meeting of the First Continental Congress in 1774. Here's a quick recipe you and your kids can use to whip up a batch of mouthwatering biscuits for Thanksgiving or any day of the year.
1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.
ROSEMARY ROASTED VEGETABLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400°F. Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2 to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Makes 4 servings.
APPLE KRISPIES
~Shared by Jim D., WA State
Nonstick vegetable spray
6 cups peeled, thinly sliced apples
1/2 cup brown sugar
1/4 cup butter or margarine
2 cups Rice Krispies
1/4 teaspoon cinnamon
Heat oven to 350 degrees F. Spray an 8-inch square baking pan with Nonstick vegetable spray.
Spread the apples evenly in the prepared pan.
In a mixing bowl, combine the brown sugar and butter with a pastry blender until crumbly. Using a wooden spoon, stir the cereal into the butter mixture. Sprinkle the cereal topping over the apples. Bake for 20 minutes or until apples are tender and topping is lightly browned. Remove pan from the oven. Place on a wire rack to cool.
EASY PORK SKILLET
~Shared by Treva, NC
Prep Time: 10 min
Start to Finish: 20 min
Makes: 4 servings (about 1 cup each)
1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce
1. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
2. Add pork; stir-fry about 5 minutes or until pork is no longer pink.
3. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
Nutrition Information:
1 Serving: Calories 345 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 980 mg; Total Carbohydrate 30 g (Dietary Fiber 3 g); Protein 25 g
Source: Betty Crocker
OREO RIPPLE COFFEE CAKE
~Shared by Linda H., Rosharon, TX
24 Oreo cookies coarsely chopped
1/4 butter melted
One package yellow pound cake mix
4 teaspoons milk
1/3 cup flour
1/3 semisweet chocolate chips (maybe a little more)
1 cup powdered sugar
Mix chopped cookies with flour and butter (this is so they don't settle to the bottom of the cake). Stir in Chocolate chips and set aside.
Prepare cake mix according to package directions (use amounts of milk, water and eggs it says to on the box).
Pour half the batter into a greased Bundt pan. Sprinkle 2 cups of cookie mixture evenly over batter. Top with remaining batter and then cookie mixture - pressing cookies gently into batter.
Bake at 350 degrees for about one hour (test it first). Cool in pan for a couple of minutes and then invert cake and let cool completely. Mix powdered sugar and milk and drizzle over cake.
Source: Cooking with Haggemaker (Yahoo groups)
CAULIFLOWER MAC & CHEESE
~Shared by Patricia, Charlevoix, MI
1large cauliflower head
1 cup heavy cream
3 ounces cream cheese- diced small
1 cup shredded cheddar cheese
2 teaspoons of dijon mustard
1 each salt and pepper to taste
Clean cauliflower and chop into small pieces. Boil in salted water for 5 minutes or until it starts to soften. Drain very well without mashing. Heat cream in a small nonstick saucepan. Once the cream starts to simmer slightly, whisk in mustard and small diced cream cheese. Wisk until cheese melts, then whisk in the cheddar, salt and pepper.
Once it's melted and thickened, toss with cauliflower, spoon into a microwave safe casserole and microwave on high, uncovered, for 3-4 minutes until bubbly and the cauliflower is tender. Serve immediately.
Source: Cheboygan Daily Tribune
APPLE & CELERY SALAD WITH ORANGE DRESSING
~Shared by Treva, NC
Leave the skin on the apple for extra fiber and vitamins.
1 apple with peel, cored and chopped
3 stalks celery, thinly sliced
1 tablespoon chopped almonds
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon grated orange peel
1 tablespoon fresh orange juice
6 cups mixed salad greens
Place the apple, celery and almonds in a bowl. Combine the mayonnaise, yogurt, orange peel and juice. Mix well. Toss with apples.
To serve, place the greens on 4 plates and top each with 1/4 of the dressed salad.
Serves 4.
POPEYE'S CRAWFISH BOSS SAUCE
~Shared by Johnny, LA
Ingredients
dash or so of fine ground dry mustard
a dash or two of garlic powder
1/2 Tsp. Horseradish
1 Tsp. Catsup
1/4 cup mayo
Mix all ingredients.
CREAMY BAKED CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
1/4 cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling (optional)
Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.
POTATO-CLAM CHOWDER
~Shared by Treva, NC
Soup from a potato mix? We're talking fast and flavorful!
Prep Time: 10 min
Start to Finish: 30 min
Makes: 4 servings
4 cups hot water
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
1/2 teaspoon salt, if desired
1 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Green Giant Select® frozen broccoli florets
2 & 1/2 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 & 1/2 ounces each) minced clams, undrained
1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.
2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.
Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 60 ); Total Fat 7 g (Saturated Fat 2 & 1/2g); Cholesterol 75 mg; Sodium 950 mg; Total Carbohydrate 50 g (Dietary Fiber 4 g); Protein 34 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium 30
Source: Betty Crocker
LEMON BREAD
~Shared by Larry J., Spring Hill, TN
Quite a little recipe to keep in mind.
INGREDIENTS:
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped walnuts or pecans
Grated rind and juice of 1 lemon
1/4 cup sugar
TO PREPARE:
Cream together the shortening and sugar. Stir in the slightly beaten eggs. Sift together the flour, baking powder, and salt. Stir this mixture into the creamed mixture alternately with the milk. Add the walnuts and grated lemon rind. Bake at 350 degrees for about 1 hour in a 9x5-inch loaf pan. Remove the bread from the oven and pierce surface with a small skewer or toothpick to make small holes. Combine the sugar and lemon juice. Pour over hot bread very slowly.
SERVES: 9
Source: River Road Recipes II..
SALTWATER TAFFY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 C. sugar
1 C. light corn syrup
2 T. butter or margarine
1/4 t. oil of peppermint (or other flavoring)
7 drops of food coloring (optional coloring to match flavoring)
1 C. water
1 1/2 t. salt
Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt.
Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275° F, without stirring. The mixture should boil gently.
Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it
becomes difficult to pull.
Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping.
Yield: about 1 1/2 pounds of candy
HAM AND CHEESE STUFF'N PUFF
~Shared by Treva, NC
Prep Time: 5 min
Total Time: 1 hr 10 min
Makes: 6 servings
5 eggs
1 cup milk
1/2 cup Sour Cream
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
9 oz. (1-1/2 [6-oz.] pkg.) Smoked Ham, chopped
1 cup Shredded Cheddar Cheese, divided
PREHEAT oven to 375°F. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 cup of the cheese; mix lightly. POUR mixture into 2-qt. baking dish or 9-inch pie plate; cover loosely with foil. BAKE 1 hour. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 min. or until cheese is melted and mixture is cooked through.
Healthy Living Save 40 calories and 5 g of fat per serving by preparing with fat-free milk, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheese.
Substitute Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and KRAFT Shredded Mozzarella Cheese.
Nutrition (per serving) Calories 360 Total fat 18g Saturated fat 9g Cholesterol 235mg Sodium 1200mg Carbohydrate 27g Dietary fiber 2g Sugars 6g Protein 23g
Source: Kraft
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COOL AND CREAMY GARLIC CHOPPED SALAD
~Shared by Treva, NC
A bountiful bowl of fresh lettuce, cucumbers, turkey and ham tossed with a creamy garlic dressing
Yield: 6 servings (1-1/2 cups each)
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat sour cream
3 tablespoons fat free milk
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bag (10 ounces) torn romaine lettuce
1/2 medium cucumber, finely chopped (1 cup)
1 medium red onion, finely chopped (1/2 cup)
3 ounces Healthy Choice® Oven Roasted Turkey, chopped
3 ounces Healthy Choice® Cooked Deli Ham, chopped
1/2 cup frozen green peas, thawed
Combine mayonnaise, sour cream, milk, garlic, salt and pepper in small bowl.
Toss lettuce with cucumbers, onions, turkey and ham in large bowl. Add mayonnaise mixture; mix lightly. Gently stir in peas.
FAT-FREE FETTUCCINI ALFREDO
~Shared by Maggie, TX
Ingredients:
16 oz fettuccini noodles
1 tablespoon Liquid Butter Buds or clear chicken broth
6 oz Alpine Lace fat-free cream cheese (garlic & herbs flavor)
1/2 cup skim milk
1/4 teaspoon Papa Dash lite salt - to taste
1/2 teaspoon freshly ground pepper - to taste
Directions:
Cook and drain the fettuccini noodles. Stir the Liquid Butter Buds or chicken broth into the noodles (to coat them).
In a saucepan, heat the cream cheese and 1/2 cup skim milk. Blend with a wire whisk until it is thoroughly blended and smooth. Add the lite salt and ground pepper.
Toss with pasta.
Serving Size: Makes 8 Servings
Source: Butter Busters Cookbook Companion by Pam Mycoski
CHICKEN AND ASPARAGUS STIR FRY
~Shared by Treva, NC
Serve this tasty chicken and asparagus stir-fry with whole grain rice.
3 tbsp reduced-sodium soy sauce
3 tbsp fresh lemon juice
1 tsp grated lemon zest
1 tsp cornstarch
3/4 pound chicken breasts, cut into strips
1 tbsp olive oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 pound asparagus, cut into 1-inch diagonal pieces
1 carrot, julienned
In a glass dish, stir together soy sauce, lemon juice and zest, and cornstarch. Add chicken pieces and coat well with marinade. Cover and refrigerate for 15-30 minutes. Heat oil in a large nonstick skillet. Add garlic and fry until softened. Reserving the marinade, add chicken followed by the scallions, asparagus and carrots. Stir-fry for 3-4 minutes, until chicken is no longer pink. Add marinade and cook until sauce is slightly thickened, about 1 minute. Serves 4.
Per Serving: Calories 160, Calories from Fat 40, Total Fat 4.6g (sat 0.8g), Cholesterol 49mg, Sodium 461mg, Carbohydrate 8.1g, Fiber 2g, protein 22g
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TORTILLA SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 cups washed ready-to-eat shredded iceberg lettuce
- 1 cup canned black beans, rinsed and drained
- 2 tablespoons shredded reduced-fat Monterey Jack cheese
- 2 tablespoons Paul Newman's Oil and Vinegar Salad dressing
- 1 cup broken tortilla chips
DIRECTIONS
Toss iceberg lettuce, black beans, and cheese together in a salad bowl. Add dressing and toss to mix. Sprinkle tortilla chips on top.
Nutritional Information Per Serving (1/2 of recipe): Calories: 323, Fat: 15 g, Cholesterol: 5 mg, Sodium: 356 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 2-1/2 Starch, 1 Lean Meat, 2 Fat
Source: "Mix 'n Match Meals in Minutes"
ROAST BRISKET OF VEAL WITH ONION GRAVY
~Shared by Mary S., Nashville, TN
Yield: 5 servings (1-lb of cooked meat will yield about 5 servings)
INGREDIENTS
- 2 medium onions, sliced and separated into rings
- One 3-to 3-1/2-pound veal brisket, well trimmed
- 1/2 teaspoon freshly ground pepper
- 1 cup chili sauce
- One 12 ounce bottle or can of beer
DIRECTIONS
Heat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.
Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
Nutritional Information Per Serving (About 3 ounces): Calories: 162, Fat: 3 g, Cholesterol: 90 mg, Sodium: 308 mg, Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
SUN-DRIED TOMATO TURKEY SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
INGREDIENTS
- 1 pound deli turkey, sliced 1 inch thick and cubed
- 1 cup sliced zucchini
- 1 cup sliced celery
- 1/2 cup sliced green onions
- 1/2 cup sliced carrots
- 3/4 cup low-fat mayonnaise
- 1/2 cup rehydrated sun-dried tomatoes, sliced
- 1 teaspoon prepared pesto
- Salt and fresh ground pepper to taste
DIRECTIONS
In a salad bowl, combine the turkey, zucchini, celery, green onions, and carrots. Toss to mix.
In a small bowl, combine the mayonnaise, sun-dried tomatoes, and pesto. Season with salt and pepper.
Add the mayonnaise mixture to the turkey and mix well. Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 235, Fat: 7 g, Cholesterol: 52 mg, Sodium: 1431 mg, Carbohydrate: 20 g, Dietary Fiber: 3 g, Sugars: 13 g, Protein: 26 g
Diabetic Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2 Polyunsaturated Fat
Source: "Express Lane Diabetic Cooking"
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
- 1-1/2 cups sliced mushroom
- 1 medium-large yellow onion, sliced and separated into rings
- 2 to 3 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
DIRECTIONS
Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to mix well.
Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
Bake for 15 minutes. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 53, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 2.5 g, Saturated Fat: 0.4 g, Fiber: 2.3 g, Protein: 2.4 g, Sodium: 150 mg, Calcium: 24 mg
Source: "The Complete Diabetes Prevention Plan"
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CORN SALSA OVER CHICKEN
~Shared by Mary S., Nashville, TN
A spicy blend of corn, tomato, jalapeno, cilantro, and lemon juice goes into this make-ahead corn salsa that's spooned over meaty chicken pieces.
1/3 cup loose-pack frozen corn
1 small tomato, peeled and chopped (about 1/2 cup)
1 jalapeno pepper, finely chopped, or 2 tablespoons canned diced green chili peppers, drained
1 tablespoon finely chopped onion
1 tablespoon snipped cilantro or parsley
1 tablespoon lemon or lime juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 chicken drumsticks and 2 chicken wings, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1 tablespoon olive oil or cooking oil
Cook the corn according to package directions. Drain well.
For salsa, in a medium mixing bowl stir together the corn, tomato, jalapeno pepper or green chili peppers, onion, cilantro or parsley, lemon or lime juice, 1 tablespoon olive oil or cooking oil, and garlic. Cover and chill for at least 1 hour.
In a medium skillet cook chicken, uncovered, in 1 tablespoon hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 25 minutes. Uncover; cook for 5 to 10 minutes more or until the chicken is tender and no pink remains. Drain on paper towels. Or, to grill, omit olive oil. Place chicken pieces, skin side down, on the rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken and grill 15 to 25 minutes more or until the chicken is tender and no pink remains.
To serve, transfer chicken to individual plates. Spoon salsa over chicken.
Serves 2.
BLUEBERRY SMOOTHIES
~Shared by Treva, NC
Get the power of blue with these superhealthy blueberry smoothies you can make in a flash. The blueberries provide the antioxidants (known for curbing cancer and inflammation); the bananas are great for potassium; and the soy milk and yogurt provide protein and calcium. Did we also say this smoothie tastes scrumptious?
Serves 2
1/2 cup frozen blueberries
1 banana (peeled)
8 oz. low-fat vanilla yogurt
8 oz. soy milk
Tools:
Blender or food processor
Prep Time: 3 minutes
Total Time: 3 minutes
Combine all ingredients in the blender and purée until smooth. Drink immediately.
Tip: I love making popsicles out of this recipe. Just fill your molds with the mixture and freeze according to the instructions given on the package of the molds.
Source: CleanHomeJournal.com
BAKED BANANAS WITH BROWN SUGAR
~Shared by Mary S., Nashville, TN
4 firm bananas
1 tablespoon plus 2 teaspoons melted butter
salt
2 to 3 tablespoons firmly packed brown sugar
Preheat oven to 375 degrees. Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle brown sugar evenly over bananas. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.
Serves 2 to 3.
CRAB IMPERIAL FOR TWO
~Shared by Mary S., Nashville, TN
Mix well in large bowl:
1/2 pound crabmeat in small bite-sized pieces
1/4 cup mayonnaise
1/2 teaspoon dry minced onion
1/4 teaspoon dry mustard
Worcestershire sauce to your taste
1/16 teaspoon cayenne pepper
1/2 Tablespoon lemon juice
half of a drained 4-ounce can of sliced mushrooms
Lightly toss 1 Tablespoon melted butter in 1/2 cup (twelve) crushed unsalted saltine crackers. Fold crumbs into crab mixture. Spoon into greased dishes and sprinkle with paprika. Bake 450 degrees for 15 minutes.
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CROCKPOT MEXICAN CASSEROLE
1 bag white corn tortilla chips (12 - 15 oz bag)
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild Rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped
Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips. Combine soups,
Rotel, chili powder, and onion in a separated bowl and blend well with a whisk. Brown ground beef in a skillet and add ranch style beans to it and mix together. (Do not drain the beans). Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high for three hours.
AUTUMN DINNER
3 med. acorn squash
18 little pork sausages
1 No. 2 can apple pie filling
1/4 cup (firmly packed) brown sugar
Bake whole squash in 350° oven for 45 min. After 20 min., place sausage links in oven on a rack in a shallow uncovered pan. Remove almost baked squash and cut in half lengthwise. Combine apple pie filling and sugar; spoon into squash. Put sausages into apple mixture and continue baking for 15 min. or until squash is tender.
SWEET AND SPICY "DUMP" CHICKEN
1 package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1-1/2 pounds chicken pieces
Pre-heat oven to 350ºF. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for boneless chicken breasts).
CAFÉ AU LAIT CHEESECAKE WITH A MOCHA CRUST
CRUST:
1 box (8 ½ ounces) chocolate wafer cookies
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon powdered instant espresso coffee
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
FILLING:
1 ½ pounds (3 large packages) cream cheese, softened
2/3 cup sugar
2 teaspoons powdered instant espresso coffee
½ teaspoon salt
3 large eggs
3 cups sour cream
1 ½ tablespoons Kahlua or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
Preheat oven to 350 F. Butter a 9-inch springform pan.
Make the crust: In a food processor or blender, grind the cookies into moderately fine-textured crumbs. Add the sugar, cinnamon, powdered espresso, and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs, and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of the prepared pan.
Make the filling: In a food processor, combine the cream cheese, sugar, powdered espresso, salt, and eggs. Blend until smooth, scraping down the sides of the container as necessary. Add the sour cream, Kahlua, vanilla, and butter and blend.
Pour the filling into the cookie-crumb shell. Bake in the center of the oven for 45 minutes.
Turn off the oven, prop the oven door open slightly, and allow the cake to rest in the oven for 1 hour more.
Cool the cheesecake to room temperature on a rack. Cover and refrigerate for at least 8 hours before serving.
Serves 10 to 12.
Source: New York Cookbook by Molly O’Neill
ASIAN SALAD WITH SESAME DRESSING
Sesame dressing:
1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil
Salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit,
dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 (8-ounce) can Mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved
For the dressing:
Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
CORN PUDDING PUFF
1/4 cup flour
1 Tbs. baking powder
1 Tbs. sugar, optional (I added it)
1/4 tsp. ground white pepper
Dash salt
14-1/2 oz. can cream-style corn
4 slightly beaten eggs
2/3 cup milk
1/4 cup margarine or butter, melted
Stir together the flour, baking powder, sugar (if desired), pepper, and salt in a medium bowl. Stir in corn, eggs, milk, and melted margarine or butter. Pour into a buttered 1-1/2 quart baking dish. Bake, uncovered at 350 for 30 to 35 minutes or until a knife inserted near the center comes out clean.
Makes 6 servings.
Source: Country America, June 1996
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A to Z Readers' Family-Owned Business Guide |
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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.
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