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A to Z Recipes
March 11, 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. Patricia in Charlevoix, Michigan has honored my great state with a wonderful tribute. I am thrilled as it contains some pretty interesting items and superb recipes. I would like to thank her for the effort, and her patience, as I was supposed to have posted this last week. Okay, so I'm getting old and sometimes forgetful. That's my story and I'm sticking to it. Here's Patricia...
Last year, a client asked if I would stop at Shamrock, Texas to research her Tennessee ancestors. Not only did I find a wealth of information for her, but was delighted at all the information I garnered on Texas and its vast history. And, over the past year and a half, having viewed two different DVD versions of the Alamo, I found myself going through record after record of the events that led up to that fatal day on March 6th,1836. In every Texas site I reviewed, there seemed to be reference to one recipe after another and the idea for this issue came to light. The call went out to friends and organizations and the flood of Texas recipes was amazing. Thanks to Maggie answering a question about tortillas, another idea popped up and I put aside all, but one, which had tortillas in the ingredient list. Enjoy these tasty recipes and as always ---"Remember the Alamo."
We'll see you here again 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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Texas seems to have a recipe variety as large as the state itself. If Dude Ranches and handsome cowboys are your cup of tea (better make that tequila) then head for North Texas where cooking is done under the stars, over a campfire made of mesquite wood. For those with a more formal taste, the Gulf Coast water yields seafood that is combined into unique seafood dishes that will please the most distinguished gourmand. If one is looking for a fiery challenge, then head for the Rio Grande and some famous Tex-Mex recipes featuring corn, chilies and of course, that famous Texas beef. German descent? then Central Texas is the place to go and last but not final is East Texas with an influence of down home Cajun cooking. From A to Z, Texas has it all.
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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Think of steaks tender enough to cut with a fork and the Texas Longhorn comes to mind. The breed stems from ancestors that were brought to the Americas by early explorers. Texas Longhorns survived as primitive cattle and occupied the Great Plains following the destruction of the buffalo herds. The Longhorn era ended when the open range was fenced in and imported cattle with earlier maturing characteristics were brought into the area. Other beef cattle breeds of today that were among the first to be imported into America are the Angus and Hereford breed.
However, there is so much more to Texas agriculture, including berries, berries and more berries. From trailing dewberries in Central and South Texas to huckleberries in the acid soils of East Texas, there are many adaptive berries for the erratic, and environmentally-challenging growing conditions.
Watermelons are the state's largest annual horticultural crop where over 42,000 acres are grown. Sequential harvests start in April in the Lower Rio Grande Valley, in June and July in the Winter Garden and East Texas areas, and progresses to August in the Rolling Plains area, with late summer and early fall harvests in the Cross Timbers/DeLeon and southern High Plains.
The quiet little pecan, delicately sweet and so rich tasting, is as American as, well, pecan pie! There's no doubt about it--the pecan tree, which is a kinsman of the hickory and walnut family, was growing wild in the United States long before any newcomers arrived here. Because of its popularity in Texas, the pecan became the state's official tree in 1919 by an act of the Texas Legislature.
The hum of honeybees in the air means another Texas spring has arrived. Early in March, bee colonies begin to forage the flowering brush of South Texas and white Dutch clover blooming along river bottoms. As the season moves on, the bees visit coastal Chinese tallow trees, cotton blossoms from Central Texas to the High Plains, fields of wildflowers and pastures to gather the sweet nectar they convert to honey.
Fifth in U.S. production, sweet potatoes are grown almost exclusively in the eastern part of Texas. A majority of the sweet potatoes grown in Texas are "Beauregard" with a few acres of "Jewell". Sweet potatoes are not yams, a fact that nutritionists and food writers have been trying to explain for years. A sweet potato and a yam are two completely different plant species. True yams were brought to this country from Africa and are not grown in the United States on a commercial basis.
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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Dr Pepper was invented in Waco in 1885. The Dublin Dr Pepper, 85 miles west of Waco, still uses pure Imperial cane sugar in its product. There is no period after the Dr in Dr Pepper.
Texas has 2 official peppers, the jalapeno and the chiltepin (both used in its official dish, chili).
Jalapeno pepper jelly originated in Lake Jackson and was first marketed in 1978.
The official state vegetable of Texas is the Texas Sweet onion.
The King Ranch in Texas is bigger than the state of Rhode Island.
The state's cattle population is estimated to be near 16 million.
The first word spoken from the moon on July 20, 1969 was "Houston".
Texas is called the Lone Star State because of the design of the state flag; a broad vertical blue stripe at left, centered by a single white star, with horizontal bars of white and red on the right. The red means courage, the white means liberty and the blue stands for loyalty. The star has five points, one for each letter of the state's name. The word "Texas" comes from the Hasinai Indian word "Tejas" which means "friends" or "allies."
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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A Fence Bid
Three contractors were visiting a tourist attraction on the same day. One was from New York, another from Texas, and the third from Florida. At the end of the tour, the guard asked them what they did for a living. When they all replied that they were contractors the guard said, "Hey, we need one of the rear fences redone. Why don't you guys take a look at it and give me a bid?" So to the back fence they all went.
First to step up was the Florida contractor. He took out his tape measure and pencil, did some measuring and said, "Well I figure the job will run about $900. $400 for materials, $400 for my crew, and $100 profit for me."
Next was the Texas contractor. He also took out his tape measure and pencil, did some quick figuring and said, "Looks like I can do this job for $700. $300 for materials, $300 for my crew, and $100 profit for me."
Without so much as moving, the New York contractor said, "$2,700."
The guard, incredulous, looked at him and said, "You didn't even measure like the other guys! How did you come up with such a high figure?"
"Easy," he said. "$1,000 for me, $1,000 for you, and we hire the guy from Texas."
Dumb Texas Laws
# When two trains meet each other at a railroad crossing, each shall come to a full stop, and neither shall proceed until the other has gone.
# A city ordinance states that a person cannot go barefoot without first obtaining a special five-dollar permit.
# It is illegal to take more than three sips of beer at a time while standing.
# You can be legally married by publicly introducing a person as your husband or wife 3 times.
# It is illegal to drive without windshield wipers. You don't need a windshield, but you must have the wipers.
# It is illegal for one to shoot a buffalo from the second story of a hotel.
# It is illegal to milk another person's cow.
# It is unlawful for a person to consume an alcoholic beverage while operating a motor vehicle upon a public roadway, if the person is observed doing so by a peace officer.
# The entire Encyclopedia Britannica is banned in Texas because it contains a formula for making beer at home.
# In Abilene It is illegal to idle or loiter any place within the corporate limits of the city for the purpose of flirting or mashing.
# While in Austin, Wire cutters can not be carried in your pocket.
# Collegiate football is banned at Lamar University, Beaumont
# It is illegal to dust any Clarendon public building with a feather duster.
# El Paso churches, hotels, halls of assembly, stores, markets, banking rooms, railroad depots, and saloons are required to provide spittoons "of a kind and number to efficiently contain expectoration's into them."
# Houston law states beer may not be purchased after midnight on a Sunday, but it may be purchased on Monday.
# And in Galveston, It is illegal to sell Limburger cheese on Sunday.
# Lubbock Country mandates it is illegal to drive within an arm's length of alcohol - including alcohol in someone else's blood stream.
# Obnoxious odors may not be emitted while in a Port Arthur elevator.
# In San Antonio it is illegal for both sexes to flirt or respond to flirtation using the eyes and/or hands.
# No one may ride a horse and buggy through the Temple town square but you can ride your horse in the saloon.
# Texarkana horse owners cannot ride their steeds at night without tail lights.
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)
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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:
TEXAS SIRLOIN STEAK WITH ONE-SHOT SAUCE
2 cups butter
1/2 cup finely chopped onion
2 cloves of minced garlic
1/2 cup bourbon whiskey
1/4 cup Worcestershire sauce
1 tablespoon pepper
1 1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon Tabasco
2-inch thick full sirloin steak
Mix butter in a saucepan, add onion and garlic. Cook slowly until onion is soft. Add remaining sauce ingredients and beat to mix. Brush sauce on both sides of steak and allow to sit for one hour. Grill over hot coals until done to desired degree. Serve steak in thin strips and cover with sauce separately.
TEXAS BURGERS
1 1/2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion
1 large tomato sliced
4 slices American or cheese of your choice
Mix all ingredients together and shape into 8 thin patties. Chop onion. On each of 4 patties place 1 tablespoon onion, 1 or 2 tomato slices, 1 slice American cheese and top with another meat patty. Press edges together and place on a cold broiler pan. Broil in preheated broiler compartment 3-5 inches from flame, for 10 minutes. Turn patties and broil for 8 minutes.
Tangy sauce
1/2 cup mustard
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish
dash paprika
Combine all ingredients and mix well. Spread on bun, place burger on top and serve.
Note: The recipe calls for 18 minutes cooking time. I personally think this is too much but as I haven't tried this recipe, didn't change the time.
RANCH STYLE BRISKET
1 large beef brisket, trimmed
3 bottles Figaro hickory liquid smoke
With a fork, pierce several holes in brisket and place in plastic bag. Add bottles of liquid smoke and tie end of bag. Marinate overnight or at least 3 hours. When ready to cook, remove from bag and place in cooking pan, fat side up. Place pan on the middle rack of oven preheated to 275 deg. Cook for 6 hours, until tender and easy to slice.
BLUEBERRY CREAM PIE
4 ounces low-fat cream cheese, from an 8-ounce package, softened
1/2 cup low-fat sour cream
1/4 cup sugar
1-1/2 cups nondairy whipped topping, from an 8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided
In a medium bowl, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours.
YIELD: 6 portions
BLUEBERRY SALAD
1 package (6 ounce) black raspberry Jell-O
2 cups boiling water
1 can (15 ounce) blueberries
1 can (8 ounce) crushed pineapple
1 package (8 ounce) cream cheese
1/2 cup sugar
1 cup sour cream
1/2 teaspoon vanilla
1/2 cup chopped pecans
Dissolve Jell-O in boiling water and chill until slightly thickened. Drain blueberries and crushed pineapple, reserving juices. If necessary add enough water to juice to make 1 cup. Combine Jell-O, blueberries, pineapple, and liquid. Pour into a 2 quart, flat glass dish that has been sprayed with Pam. Cover and chill until firm. Combine cream cheese, sugar, sour cream and vanilla and spread over molded salad. Sprinkle pecans on top.
BLUEBERRY MUFFINS
1 1/2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
9 tablespoons butter
1 egg
1/2 cup evaporated milk
1/2 teaspoon vanilla
1 cup fresh blueberries or, well drained & rinsed frozen berries.
Preheat oven to 350 deg. Mix flour, sugar and baking powder in a large bowl. Add 8 tablespoons of butter and blend until mixture is crumbly. Set aside 1/2 cup. Add egg, milk and vanilla to remaining crumb mixture and mix until smooth. Gently fold in blueberries. Spoon into greased or lined muffin tin, filling cups 2/3 full. Mix remaining tablespoon of butter, into remaining crumb mixture and sprinkle on top of muffins. Bake for 20 to 30 minutes until light brown. Let muffins cool in tin before removing.
JALAPENO, TOMATILLO AND WATERMELON SALSA
8 to 10 medium tomatillos, peel off parchment-like coating and rinse
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
3 jalapeno peppers or to taste, seeded and chopped
1 tablespoon ground cumin
2 teaspoons mild chili powder
1 cup tomato sauce or puree
1 cup seeded watermelon chunks
Salt and pepper to taste
Cut the tomatillos into quarters. Heat the oil in a large heavy sauté pan over medium high heat and in it sauté the onions for a few minutes and then add the tomatillos, garlic, and jalapenos. Sauté until the onions and garlic begin to brown. Reduce heat to low and sprinkle the cumin and chili powder over the pan. Stir in the tomato sauce and bring to a simmer. Remove from heat. Cool. Place in a blender or food processor with the watermelon and puree. Season with salt and pepper to taste.
Servings: Makes about 3 cups.
ARMADILLO WATERMELON SALAD
1/4 of a 30-pound watermelon
1 small jicama
Dressing:
1/4 cup raspberry vinegar
1/4 cup honey
1/4 cup fresh ripe pineapple, finely chopped
1 tablespoon minced chives
1 tablespoon minced cilantro
1 fresh minced jalapeno pepper
1 teaspoon fresh ginger root, grated
Salt to taste
2 to 3 ounces extra virgin olive oil
Small whole peppers for garnish
Sweet red pepper strips for garnish
Chives for garnish
Cut watermelon lengthwise into strips about 1 1/2 inches wide; seed each strip. Cut strips into triangular chunks and place chunks in bowl. Peel jicama and slice into julienne strips and place in separate bowl. Cover both bowls and refrigerate until serving time. Combine vinegar, honey and pineapple in a bowl; whisk until mixed. Add next 5 ingredients and mix well. Gradually add olive oil in steady stream. Adjust to taste and consistency as desired with salt and olive oil.
Gently toss watermelon and jicama with dressing in their separate bowls. Arrange equal amounts of julienne-cut jicama in "spokes" on each of six serving plates. Gently pile equal amounts of watermelon chunks in the center of the jicama. Garnish salad with chives and red pepper curls.
Servings: Makes 6 servings
WACKY WATERMELON PIE
1 container (12 ounces) frozen non-dairy whipped topping, thawed
1 box (3 ounces) watermelon-flavor gelatin
¼ cup water
2 cups watermelon balls
9-inch crumb pie shell
In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving.
Per serving: 344 calories; 39g carbohydrates; 3g protein; 21g fat; 1g dietary fiber; 147mg sodium; 5mg cholesterol.
PECAN GLAZED CATFISH
2 pounds Catfish fillets
Salt and pepper to taste
1/4 cup coffee-flavored liqueur
2 tbsp. margarine
1/3 cup brown sugar
1/4 cup chopped pecans
Salt and pepper catfish fillets to taste. Place catfish on grill coated with nonstick cooking spray. Grill about 4-5 minutes on each side, until fish flakes easily when tested with fork. In a small saucepan, heat liqueur, margarine and brown sugar. Toast pecans in separate pan. Drizzle glaze over fillets and sprinkle with toasted pecans before serving.
Makes 6 servings.
PECAN CROQUETTES
1 tablespoon minced onion
1 tablespoon chopped green pepper
2 tablespoons shortening
3 cups unseasoned mashed potatoes
3 cups pecan pieces
1 tablespoon chopped parsley
1 egg beaten
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon water
fine dry bread crumbs
Saute onion, green pepper in shortening over medium heat, for 5 minutes. Add mash potatoes, pecans, parsley, one beaten egg, and Worcestershire and form into croquettes. Beat together 1 egg and water. Roll croquettes in bread crumbs, dip in egg mixture, then roll in crumbs again. Let stand 10 minutes so a slight crust forms. Fry in deep fryer, 375 - 400 deg until golden brown. Serve hot with mushroom or cheese sauce, if desired.
Makes 16 croquettes.
TEXAS PECAN BALLS
1 pint vanilla ice cream
1 cup toasted pecans coarsely chopped
1 cup hot fudge or butterscotch sauce
Form ice cream into balls. Roll in pecans, pushing pecans into ice cream with fingers. Freeze on a pan lined with foil or wax paper. When ready to serve, cover each with heated sauce
HONEY DRESSING
2 tablespoons honey
6 tablespoons lemon, orange, and pineapple juice
2 tablespoons olive oil
pinch of salt.
Mix all ingredients together and beat until light. Serve on salad of choice.
HONEYED CHICKEN
1/2 cup honey
1/4 cup butter
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
1 chicken - 3 lbs or 6-8 pieces cutup chicken
Preheat oven to 375 deg. Melt butter in shallow 3 quart baking dish, stir in honey, mustard, salt and curry powder. Roll chicken in mixture and arrange in a single layer in dish. Bake, uncovered, for 1 hour or until tender. Baste while baking.
HONEY CHEESE CAKE
1 package (3 ounce) lemon gelatin
1/2 cup boiling water
8 ounces cream cheese
1/2 cup honey
2 teaspoons lemon juice
1 teaspoon vanilla
1 1/2 cups chilled evaporated milk
1 9" graham cracker pie crust
Mix gelatin with boiling water. Cool, do not let set. Mix cream cheese with honey, lemon juice and vanilla. Whip chilled milk and fold into cream cheese mixture. Pour into pie shell and chill.
FRIED SWEET POTATOES WITH BACON
3 medium sized cooked sweet potatoes
6 strips bacon
Fry the bacon until crisp and set aside to keep warm. Slice the sweet potatoes lengthwise and brown slowly in the bacon fat, or pan spray if desired. Garnish with bacon and serve.
SWEET POTATO SOUP
1 or 2 sweet potatoes
3 cans( 10 1/2 ounces) of chicken broth
1/2 cup heavy cream
1/2 teaspoon freshly ground pepper
1/2 cup grated Swiss cheese
Preheat oven to 350 deg. Bake potatoes 1 to 1 1/2 hours or until soft. Peel and blend in blender with some of the stock until very smooth. Blend in remaining stock and cream. Pour soup into 3 quart saucepan and cook over low heat. When hot, add pepper. Just before serving, add cheese to hot soup. Stir until cheese is completely melted.
SWEET POTATO PIE
1 pound sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 9-inch unbaked pie crust
Directions:
Boil sweet potato whole in skin until soft when poked with fork (40 to 50 minutes for 1 large sweet potato or 20-25 minutes for group of smaller ones). Run cold water over cooked potatoes, remove skin, and place in large mixer bowl.
Preheat oven to 350.
Mash cooked potato and beat with softened butter until combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until smooth. Pour into unbaked pie shell.
Bake in preheated oven for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then sink down as it cools.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
CHILI'S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeño peppers
½ tablespoon minced fresh parsley
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 x 7" flour tortillas
Avocado-ranch dipping sauce:
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
Preheat barbecue grill to high heat. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. Preheat 4-6 cups of oil to 375°F. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.
Source: Food Down Under
ROUND ROCK TURKEY CHEDDAR BAKE
1/4 cup butter
1/4 cup all purpose flour
3 chicken bouillon cubes, crumbled
2 cups milk
3 cups cooked turkey
4 cups cooked rice
1 cup grated cheddar cheese
Melt butter in a 3 quart saucepan. Blend in flour and bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat and stir in turkey. Spread cooked rice in buttered 8" square baking dish. Spoon turkey mixture over rice. Sprinkle with cheese. bake at 350 deg for 30 minutes or until casserole is hot and bubbly.
Serves 6.
CREAMY CHEESY GRITS
1 cup grits
1 quart half and half
8 tablespoons butter
1 teaspoon salt
8 ounces cheese (your choice)
Warm half and half, add grits and stir. Bring to a slow boil and cook 30 minutes. Add butter, salt and cheese and enjoy.
AUSTIN RICE SALAD
1 cup rice cooked in chicken broth
1/2 cup chopped, fresh, tomatoes
2 Jalapeno peppers, minced
1 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon fresh cilantro or parsley
1 clove minced garlic
1/2 teaspoon fresh basil
1/4 teaspoon crush thyme
Combine rice, tomatoes and peppers in medium bowl. Which remaining ingredients in small bowl, pour over rice mixture. Chill 2-3 hours so flavors will blend. Stir before serving.
SAN ANTONIO STYLE CHICKEN WINGS
12 chicken wings
1 cup Pace Picante Sauce
1/3 cup catsup
1/4 cup honey
1/4 teaspoon ground cumin
2/3 cup sour cream
Cut wings in half at joints. combine 1/3 cup of picante sauce, catsup, honey and cumin and pour over wings. Place in refrigerator and marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil lined broiler pan and bake at 375 deg. for 30 minutes. Brush chicken with reserved marinade, turn and bake, brushing generously with marinade every 10 minutes, until tender - about 30 minutes. Place 6" from heat in preheated broiler; broil 2-3 minutes until sauce looks dry. Turn, broil 2-3 minutes. Spoon sour cream into clear glass bowl, top with remaining 2/3 cup picante sauce. Serve with chicken.
Makes 24 appetizers.
EAGLES PASS HOT TAMALE SOUP
1 pound ground chuck
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 teaspoon chili powder
1 teaspoon ground cumin
3 cans (14.5 ounce) beef broth
1 package (10 ounce) frozen corn
1 can (15 ounce) Mexican beans
12 tamales, shucks removed and sliced
Brown ground chuck and onion and bell pepper. Add remaining ingredients and simmer 30 minutes. Add tamales and heat thoroughly.
Serves 6-8
BRAZOS VALLEY SURPRISE SALAD
3/4 cup butter, melted
2 1/4 cups crushed pretzels
1 3/4 cups sugar
2 packages (8 ounce) cream cheese, softened
1 carton (16 ounce) whipped topping
3 cups sliced peaches
1 can (15 ounce) pineapple chunks
1 6 package (6 ounce) peach gelatin
pecans to garnish
Combine butter, pretzels and 1/4 cup sugar in 13x9 pan, mixing and spreading over bottom of pan. Blend cream cheese, whipped topping, 1 1/2 cup sugar in a bowl. Spread over pretzel mixture. Drain juices from peaches and pineapple, reserving juice. Combine juice with enough water to make 2 cups and heat to boiling. Dissolve gelatin in hot juice, stir in 2 cups of ice, chill until thickened. Fold in fruit and spread over cream cheese mixture. Garnish with pecans.
CORSICANA CORNBREAD SALAD
1 pan of cornbread, cooked
1 pint mayonnaise
2 stalks chopped celery
1 large bell pepper, chopped
1 cup chopped green onions
1/2 cup pecans, chopped
1 large tomato, diced
Crumble cornbread in bowl. Mix all ingredients and stir. Place in refrigerator to chill.
Serves 6.
TRU-TEX CASSEROLE
2 pounds ground beef
1 16 ounce jar Picante sauce
12 ounces noodles
2 cups water
1 cup grated Cheddar cheese
Brown meat in Dutch oven. Add picante, noodles and water. Cover and simmer until noodles are done. Remove from heat, top with grated cheese and serve.
CORPUS CHRISTI MARGARITA PIE
1 graham cracker crust
1 package clear gelatin
10 ounces water
4 ounces margarita mix
1/4 cup tequila
2 tablespoons sugar
1 carton (12 ounce) whipped topping
lime rinds shaved
Place crust in freezer for 2 hours. Dissolve gelatin in 1/4 cup warm water. Place in a blender along with remaining water, margarita mix, tequila, sugar and whipped topping. Blend thoroughly. Pour into chilled graham cracker crust. Garnish with a layer of whipped topping. Sprinkle with lime rind shavings.
DEL RIO TAMALE PIE
2 pounds ground beef
2 packages taco seasoning
1 1/2 teaspoon ground Jalapeno powder
2 6 ounce packages corn bread mix
2 15 ounce cans Pinto or Mexican beans
2 17 ounce cans corn, drained
2 8 ounce cans tomato sauce
2 cups water
Preheat oven to 400 degrees. Brown hamburger meat, add taco seasoning and 1/2 teaspoon jalapeno powder. Heat 5 minutes. In a mixing bowl combine corn bread mix and 1 teaspoon jalapeno powder. In a 9"x13" baking dish combine beans, corn, tomato sauce and ground beef mixture. Cover with corn bread mixture and carefully cover with water, trying not to pour a hole through corn bread. Bake 1 hour.
Serves 6.
******Special Thanks: Aunt Millie's Free Original Texas Recipes
FALFURRIAS FAJITAS
3 pounds fajitas
3 bell peppers
1 onion
4 firm tomatoes
5 cloves of garlic
1 teaspoon black pepper
1/4 stick butter
1 cup Water
Rice Ingredients:
2 cups of rice
1 teaspoon black pepper
1/2 cup tomato sauce
2 cubes Knorr bouillon
3 cups water
1/4 minced onion
1/4 cup corn oil
Cut fajitas in to small strips. Chop up the rest of the fajitas ingredients. Brown the fajitas in butter over medium heat. Add the rest of the fajitas ingredients. Simmer for 30 minutes over low to medium heat.
Add corn oil to a sauce pan low heat. Add rice, cook until light brown. Add all ingredients. Let cook for 20 minutes.
TERLINGUA RED CHILI STEW
1 pound cubed stew meat
1 teaspoon chili powder
1 sliced Jalepeno
1 teaspoon garlic
1 teaspoon cilantro
2 large potatoes diced
1 medium onion chopped
1-2 ounce can green chiles
1-8 ounce can tomato sauce
1/2 teaspoon salt
1 teaspoon Worcestershire Sauce .
Brown meat, potatoes, and onions in bacon drippings. Add the rest of the ingredients with 2 cups of water. Bake covered at 350 F. for 1 hour.
GUACAMOLE SALAD
Sauce:
2 avocados
1 tablespoon lemon juice
1/2 cup sour cream
1/2 cup salad oil
1 clove of garlic
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon Tabasco
1/4 teaspoon salt
1/4 teaspoon pepper.
Salad:
1/2 head of lettuce
2 tomatoes
1/2 cup ripe olives
1/4 cup chopped onions
1/2 cup cheese, diced
1 can tuna fish
Mix all sauce ingredients in blender until smooth. Toss salad ingredients, mix together and serve.
JALAPEÑO CHEESE DIP
2 pounds Rat Trap cheese
1/2 pound pasteurized cheese
1 can Ro-tel tomatoes
1 can tomatoes
1 cup water
3 teaspoons chili powder
4 Jalapeno peppers finely chopped
3 teaspoons cumin
3 cloves of garlic, pressed
Mix tomatoes, water, chili powder and cumin in a sauce pan. Simmer for 1/2 hour. Add cheese and stir until melted and bubbly.
JALAPEÑO PIE
1 pound Colby cheese
1 pound Monterrey Jack cheese
1 8 ounce can sliced Jalapeños
2 eggs
Line bottom of baking pan with Jalapeños, saving juice. Shred cheeses and mix together. Spread over
Jalapeños. Whip eggs with Jalapeño juice and pour on top of cheese. Bake uncovered at 350 deg for 30 minutes. Let cool for 5 minutes, then serve.
CALIENTE TAMALE PIE
1 1/2 pounds ground round
1 onion, chopped
1 clove of garlic, minced
1 can whole tomatoes
1 can whole kernal corn, drained
3 teaspoons chili powder
2 teaspoons salt
1 4-1/2 ounce can ripe olives - sliced
1 cup corn meal
1 cup milk
2 eggs well beaten
1 1/2 cups American cheese
Brown meat in skillet. Add onions and garlic. Cook until tender. Drain off excess fat and add tomatoes, corn and seasonings. Cover and simmer for 15 minutes. Pour into 8x12x2 casserole dish. Top with sliced olives. Mix corn meal, milk and eggs. Spread over filling and sprinkle with
cheese.filling covered at 350 deg for 45 minutes.
********Special Thanks to Texas A&M Horticulture
FIVE 3'S AND ICE
3 bananas
3 oranges
3 lemons
3 cups of sugar
3 cups of water
Mash fruit, mix and freeze.
LEMON PIE
1 cup of sugar
1 tablespoon of butter
yolks of two eggs
1 cup of boiling water, juice and grated rind of one lemon
1 tablespoon of cornstarch dissolved in water.
Stir the cornstarch into the hot water, cook until clear, then add butter and sugar.
When creamy and nearly cooked, add the lemon and beaten eggs.
Fill the crust and cover with a meringue made of the whites of three eggs well beaten.
Add (still beating) three tablespoons of powdered sugar and one tablespoon of lemon juice.
Spread on pie and brown.
FIG PUDDING
(MAY, 1931 RECIPE)
1/4 cup butter
1/2 cup sugar
1 egg
1 1/2 cups sifted flour
2 cups chopped dried figs
2 teaspoons baking powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Cream the butter, add the sugar and the well-beaten egg. Take out about 2 tablespoons of the flour and mix with the figs. Sift together the remaining flour and the baking powder and salt and add alternately with the milk to the butter and egg mixture. Stir in the flour-coated figs and add the vanilla. Bake in a greased baking dish for about one hour in a moderate oven (350 degrees F.). Serve hot with lemon sauce or hard sauce to which a little lemon juice has been added.
CHOCOLATE PECAN BARS
Makes 24 to 36 bars
1 1/4 cups unsifted flour
1 cup confectioners' sugar
1/3 cup unsweetened cocoa
1 cup cold margarine or butter
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 teaspoons vanilla extract
1 cups chopped pecans
Preheat oven to 350 degrees F. (325 degrees F. for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press firmly on bottom of 13x9 - inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, combine sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.
BLACK EYES OF TEXAS CASSEROLE
Makes 12-16 servings
2 pounds ground meat
1 onion, chopped
1 (15 ounce) can jalapeno black eyed peas
1 (10¾ ounce) can cream of mushroom soup
1 (10¾ ounce) can cream of chicken soup
1 (10 ounce) can hot enchilada sauce
1 teaspoon garlic powder or 2 to 3 garlic cloves, minced
1 (10½ ounce) bag tortilla chips, divided
3 cups grated cheddar cheese, divided
In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic; stir.
Grease two casseroles; layer one-fourth of chips on bottom of each casserole, then top with one-fourth of meat mixture and one-fourth of cheese. Repeat layering procedure. Bake in preheated 350 degree oven for 35 minutes.
JICAMA SALAD
1 large Jicama (about 1-1/2 pounds), peeled
1 tablespoon fresh cilantro, finely chopped
1 teaspoon salt, or to taste
3/4 cup Seville orange juice
1 large sweet orange, peeled & thinly sliced
Cut Jicama into 1/4" cubes. Add cilantro, salt, and Seville orange juice and set aside to season for at least an hour. Serve the salad garnished with the orange slices.
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TEX-MEX CHOPS
8 ounces pork loin chops, boneless
2 teaspoons olive oil
1 1/2 cups tomatoes, diced, no salt added
4 ounces canned green chile peppers
1/2 teaspoon chipotle seasoning, salt-free
1/4 cup(s) cheese, cheddar, low-sodium, shredded
Heat olive oil in nonstick pan over medium-high heat. Place pork chops in pan and brown each side, about 2 minutes, each. Add tomatoes, chilies and seasoning to skillet; mix well. Cover and simmer on low for 10 minutes or until an internal temperature of 160-170 is reached. Uncover, and then top each piece of meat with one tablespoon cheese. Cover again and simmer an additional 1-2 minutes, until cheese melts.
Nutritional Info (Per serving):
Calories: 139, Saturated Fat: 2g, Sodium: 172mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 6g, Cholesterol: 38mg, Protein: 14g
Carb Choices: 0.5
ZAPOSA CHILI RELLENOS
1/4 pound lean ground beef
1 onion, chopped
1 clove of garlic, chopped
salt and pepper to taste
1/2 teaspoon cumin
2 cups shredded cheddar cheese
2 cups cooked rice
12 fresh, mild chili peppers, roasted and peeled
12 egg roll wrappers
oil to deep fry
Brown ground beef. Drain drippings, add onion, garlic, salt, pepper and cumin. Cook, stirring often until onions are golden brown. Remove from heat, add cheese and cooked rice, stirring to blend. Split peppers lengthwise, remove seeds and pat dry. Stuff with meat mixture. Place each filled pepper diagonally on an egg roll wrapper. Bring lower rectangle point over pepper and tuck under. Place right side over center, bring top point down over pepper then roll to left side. Seal edges with a few drops of water. Deep fry at 325 deg.
Makes 12 servings.
TEX-MEX BEEF STEW
1 pound top sirloin steak, all visible fat removed, cut into 1-inch pieces
12 ounces red potatoes, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
2 medium onions, quartered
1/3 cup water
1 1/2 tablespoons steak sauce
2 teaspoons very low sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons low-sodium ketchup
Directions
In a slow cooker, combine the steak, potatoes, bell peppers, onions, water, steak sauce, bouillon granules, chili powder, sugar, 1/4 teaspoon cumin, and salt. Cook on high for 4 hours or on low for 8 hours. Just before serving, stir in the remaining cumin and ketchup.
Nutrition Analysis (per serving)
Calories 270; Total Fat 5.5 g; Saturated Fat 2.0 g; Polyunsaturated Fat
0.5 g; Monounsaturated Fat 2.0 g; Cholesterol 69 mg; Sodium 411 mg; Carbohydrate 30 g; Fiber 5 g; Protein 28 g
COUNTRY PEACH TART
1 pastry for single-crust 9-inch pie
4 cups peeled, pitted, sliced fresh peaches
12 packets Equal or Splenda
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
Roll pastry to form a 9 inch circle. Combine peaches, Equal or Splenda, flour, cinnamon and almond extract. Toss gently to coat. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry. Bring pastry edge toward center, overlapping as necessary. Bake tart in preheated 425 degree F oven for 25 to 30 minutes or until crust is golden and peaches are tender. Serve warm or at room temperature.
Per Serving:
calories: 161
fat: 7g
cholesterol: 5 mg
sodium: 1511 mg;
protein: 2 g
carbs: 23 g
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SPRING LETTUCE
Serves 6
2 cups cooked chicken
1 can (8 oz.) condensed, mushroom soup
1 cup fresh bread crumbs
1 egg yolk
Salt to taste
1/4 teaspoon thyme
Black pepper to taste
1/2 teaspoon oregano
12 lettuce leaves (any looseleaf variety)
1/4 cup boiling water
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 cup grated Parmesan cheese
Paprika
Prepare stuffing: In mixing bowl combine chicken, bread crumbs, egg yolk, 1/2 tsp. salt, 1/4 tsp. black pepper, thyme, oregano, and 1 c. of the mushroom soup and mix well. Gently flatten the lettuce leaves and spread the insides with stuffing. Fold leaves around stuffing. Preheat oven to 350oF. Grease large oven-proof casserole dish. Arrange stuffed lettuce leaves in a nonstick skillet: pour boiling water over them. Cover; simmer for 10 minutes. Remove cover; sprinkle with salt and pepper. Remove the stuffed lettuce leaves to the prepared casserole dish and bake for 45 minutes. Meanwhile, prepare sauce: Blend remaining mushroom soup, mayonnaise, and lemon juice. Remove casserole dish from the oven; turn temperature to broil. Spread stuffed lettuce with sauce. Sprinkle with cheese; dust with paprika. Broil 5 inches from heat for 5 minutes, or until top is puffed and golden brown.
Nutritional Analysis (per serving): Calories:424; Protein:24.9 gm; Carbohydrates:19 gm; Total Fat:28.6 gm; Cholesterol:140 mg; Dietary Fiber:1.05 gm; Vitamin A:285 RE; Folate:37.2 mcg; Vitamin C:5.72 mg; Calcium:347 mg; Potassium:415 mg; Sodium:1181 mg; Diabetic Exchanges: 1/2 Bread, 2 Lean Meat, 1/5 Vegetable, 2/5 Milk, 4 1/5 Fat
CUCUMBER SALAD
Serves 4
2 cucumbers, scrubbed, not peeled
1/2 cup raisins
1/4 cup chopped unsalted dry-roasted walnuts
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/8 teaspoons black pepper
1/4 cup plain nonfat yogurt
Remove seeds from cucumbers,shred, and drain. Place in a bowl and add remaining ingredients. Toss to mix well. Serve on lettuce-lined salad plates
Nutritional Analysis (per serving): Calories:140; Protein:3 gm; Carbohydrates:24 gm; Total Fat:5 gm; Cholesterol:0 gm; Dietary Fiber: 2.2 gm; Vitamin A:36 RE; Folate: 29.3mcg; Vitamin C:9.9 mg; Calcium:72 mg; Potassium:459 mg; Sodium:18 mg; Diabetic Exchanges: 2/3 Vegetable, 1 Fruit, 1/10 Bread, 1/10 Milk
TACO SALAD IN A BAG
Nutritional Information per Serving:
# of servings: 1 per bag
Carbohydrates: 15-20 grams
Ingredients
Individual 1 oz. bags of Fritos, Doritos, or similar corn chip
Extra-lean ground beef, browned and seasoned with taco seasoning
Grated cheddar cheese
Lettuce, finely shredded
Roma tomatoes, chopped and seeded
Salsa
Preparation
Crush chips in each individual bag. Open bag of crushed chips and add one tablespoon of each of the individual ingredients listed. Close bag securely and shake to mix ingredients. Open bag and eat right from the bag using a plastic fork. No clean up!
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PICANTE SHRIMP
1 small jar picante sauce
1 can condensed tomato soup
1 pound raw shrimp, peeled & deveined
1 stick butter
Mix picante sauce and tomato soup in a saucepan and bring to a boil. Add shrimp and cook 3-5 minutes or until shrimp is pink, being care NOT to overcook. At serving time, melt butter and pour over shrimp.
TURKEY & AVOCADO SANDWICH
4 slices bread
4 ounces deli turkey
1 small avocado sliced thinly
Alfalfa sprouts (optional)
Layer bread with turkey, avocado and top with sprouts.
FREDERICKSBURG PEACH SMOOTHIE
2-3 fresh, ripe peaches
1 cup orange juice
2 cups vanilla ice cream
2-3 ounces peach schnapps (optional)
Peel, pit and slice peaches. Place in blender and puree. Add ice cream and orange juice and blend thoroughly. Pour into glasses.
Note: For an intensified drink, add 1 ounce of schnapps to each glass.
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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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