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A to Z Recipes
March 18, 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. I'm later than usual in getting this out to you but the old body is trying to adjust to working nights again. Some things never change, and I'm still the one lagging behind, waiting for the sleep pattern to switch over. Lord knows the work hours have already made the trip!
Speaking of trips, we'd love for you to join us on our A to Z Recipes annual gathering. The dates are August 11 - 18, 2009, and we'll be meeting up in
New Smyrna Beach, Florida. It is a lovely area, a stone's throw from the Magic Kingdom, NASCAR racing, the Cape Canaveral complex, as well as many wonderful sights to see. The
web site will be updated often to detail the trip. You'll find contact email addresses there, too. Won't you join us?
The current Monthly Theme topic is Springtime
Recipes. We'll be gathering 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.
We have a delightful collection of recipes and other goodies in today's issue. Join me in thanking these fine folks for sharing:
Luanne, FL
Jim D., WA State
Barb C., Chula Vista, CA
Jessica, Corfu, Greece
Patricia, Charlevoix, MI
Jim H., Calgary, Alberta, Canada
Mary H., Montreal, Canada
Marilyn M., OH
Dorie, IL
Treva, NC
Larry Holmes, Toronto, Canada
Valentina J., New Westminster, BC, Canada
Brenda, AL
Johnny, LA
Bill Anatooskin, Burnaby, BC, Canada
Pat in Minden, NV
Linda H., Rosharon, TX
Larry J., Spring Hill, TN
Jean, Syracuse, NY
Mary S., Nashville, TN
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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~Shared by Luanne, FL
Inside me lives a skinny woman crying to get out. But I can usually shut the bitch up with cookies.
~Unknown
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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WHEN WE SHARE
~Shared by Jim D., WA State
When we share laughter,
There's twice the fun;
When we share success,
We surpass what we've done.
When we share problems,
There's half the pain;
When we share tears,
A rainbow follows rain.
When we share dreams,
They become more real;
When we share secrets,
It's our hearts we reveal.
If we share a smile,
Then our love shows;
If we share a hug,
Then our love grows.
If we share with someone
On whom we depend,
That person becomes
Family or friend.
And what draws us closer
And makes us all care,
Is not what we have,
But the things that we share.
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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TERRIFIC TASTY TIPS
~Shared by Barb C., Chula Vista, CA
Just a few ideas to simplify your cooking!!
-When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.
-Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.
-For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh.
-Tasty flavored whipped cream: First whip cream then add 2 tablespoons of flavored Jell-O and continue beating on slow until the whipped cream is right consistency
-Leftover ham: Lay ham slices in a baking dish then cover with maple syrup. Refrigerate overnight then fry the ham in butter the next morning
-You can substitute crumbled cornflakes for bread crumbs when making meatloaf.
-Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand.
-Pickle Juice uses: Use sweet pickle juice to thin salad dressing or make French dressing with instead of vinegar, more delicious.
-Cook vegetables with one or more bouillon cubes instead of salt–improves flavor. Tossing in a few garlic cloves when boiling vegetables makes things tastier too.
-Salt added to flour used for thickening gravies, etc., will help to prevent lumping.
-Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist.
-Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.
-Wrap parsley in foil first, then freeze. Shave off as much as needed, rewrap and return to the freezer. It will retain its flavor and freshness.
-To keep peeled potatoes from turning dark without putting them in water, wrap in paper towel and wet under the faucet.
-Baking bread? Do not preheat. When you light your oven, pop in the bread pans immediately and you’ll be amazed at the resulting lightness of the bread.
-Toast oatmeal in the oven before adding to other ingredients when making oatmeal cookies-–delicious!
-Add two teaspoons of vinegar to Jell-O and it will keep the Jell-O from melting when you serve it.
-Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.
-A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
-Add one teaspoon baking powder to mashed potatoes to make them fluffy.
-Have a small bowl of melted butter and just brush on corn on the cob with a pastry brush. If you have a metal bowl you can put a chunk of butter in the bowl and set on grill to melt while meal is grilling.
-For bananas that are ripe and ready to eat but you have too many, peel the bananas and freeze them then dip in melted chocolate and freeze again, these make a nice treat!
Source: Pampered Chef
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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Things You'll Never Hear In A Western Movie
~Shared by Jessica, Corfu, Greece
"I reckon I'll have me a half-caf double latte with a twist. IN A DIRTY MUG!"
"Gentlemen, rather than get caught up in mindless reaction, let's draw upon our feminine selves for a more intuitive solution."
"Can we postpone this duel till 12:05? I gotta use the little boys room."
"Injuns! Quick, pull the wagons into an irregular dodecagon!"
"Y'know, Badlands Pete... a roaring campfire, good coffee, nice prairie breeze, just you 'n' me... what say we put on the rhinestone gowns and dance a jig or two?"
"Let's see... hardtack and pemmican... that's three grams of fat, seven grams of protein, and two starches."
"You 'n' Slim round up them strays, and I'll tell Cookie to get started on the gazpacho and the fondue."
"That's him! That's the yella-bellied varmint who shot my therapist!"
"He was a strong man, a good marshal, and I reckon he had a keen eye for interior decoration."
"Hey, Buck, do these chaps make my ass look big?"
"It's like I keep tellin' ya, Earl: men is from Tombstone, women is from Dodge."
"HANG HIM HIGH, BOYS!! ...Okay, now a little to the left... ....Oooh! Stop right there. Perfect!"
Why Arizona does not have Daylight Saving Time
~Shared by Patricia, Charlevoix, MI
The state of Arizona listened to the Wise Old Indian...
When told the reason for daylight saving time the old Indian said, "Only a white man would believe that you could cut a foot off the top of a blanket and sew it to the bottom of a blanket and have a longer blanket."
Don't Mess with Scots
~Shared by Jim H., Calgary, Alberta, Canada
An English lawyer and an Scotsman are sitting next to each other on a long flight. The lawyer is thinking that Scotsmen are so dumb that he could put something over on them easily. So the lawyer asks if the Scotsman would like to play a fun game.
The Scotsman is tired and just wants to take a nap, so he politely declines and tries to catch a few winks. The English lawyer
persists, and says that the game is a lot of fun. I ask you a question, and if you don't know the answer, you pay me only £5; you ask me one, and if I don't know the answer, I will pay you £500, he says. This catches the Scotsman's attention and to keep the lawyer quiet, he agrees to play the game.
The lawyer asks the first question. 'What's the distance from The Earth to the Moon?' The Scotsman doesn't say a word, reaches in his pocket pulls out a five-pound note, and hands it to the lawyer.
Now, it's the Scotsman's turn. He asks the lawyer, 'What goes up a hill with three legs, and comes down with four?' The lawyer uses his laptop and searches all references he could find on the Net. He sends e-mails to all the smart friends he knows, all to no avail. After one hour of searching he finally gives up. He wakes up the Scotsman and hands him £500. The Scotsman pockets the £500 and goes right back to sleep..
The lawyer is going nuts not knowing the answer. He wakes the Scotsman up and asks, 'Well, so what goes up a hill with three legs and comes down with four?' The Scotsman reaches in his pocket, hands the lawyer £5 and goes back to sleep.
Don't mess with the Scots.
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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Recipe Name: Lemon Muffins
Submitted by: Marty B., Tell City, IN
Posted on: March 3, 2009
Review by: Mary H., Montreal, Canada
This was in a recent A 2 Z. A few days before, I had bought, on impulse, some lemon poppy seed muffins at the grocery store, and was very disappointed. My husband and I both thought that they tasted very stale, even though the expiry date had not passed. Then, to my joy, the recipe for lemon muffins appeared in A 2 Z! I tried the recipe today, adding half a cup of poppy seeds. They were delicious! The next time, though, I would add a little less poppy seeds. ~Mary
LEMON MUFFINS
~Shared by Marty B., Tell City, IN
2 c. flour
2 ts. baking powder
1/2 ts. salt
1 c. (2 sticks) butter or margarine
1 c. sugar
4 eggs
6 Tb. lemon juice
Grated peel of 1 lemon
2 Tb. sugar mixed with cinnamon to taste
Preheat oven to 375*F. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, cream together the butter and 1 c. sugar. Add eggs, lemon juice, and lemon peel, stir into dry ingredients, mixing only enough to form a moist batter. Spoon batter into muffin tins, sprinkle with cinnamon sugar and bake 15-20
minutes.
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:
MARTHA'S CLOVER COOKIES
~Shared by Marilyn M., OH
You can freeze the dough, wrapped in plastic wrap, for up to one month. Store the cookies in an airtight container up to five days.
Note from Publisher: This recipe is included in this issue, even after St Patrick's Day, because it is an excellent basic cookie recipe and perfect for any occasion using different color sanding sugar for decoration.
4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar
Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs
Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.
Yield - Makes approximately 50
Source: Martha Stewart's Cookie of the Day
ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
FAST LANE BLACK BEANS
~Shared by Treva, NC
1 large onion, diced
1 colored bell pepper, diced
3 15-oz. cans black beans
1 28-oz. can petite diced tomatoes
1 15-oz. can tomato sauce
1 15-oz. can Del-Monte Diced Tomatoes with Zesty Mild Green Chilies
1 15-oz. can whole kernel corn, drained
Saute' the onion and pepper in 1 Tbsp. oil for about 3 minutes. Then add all the remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.
Leftovers keep well for several days or can be frozen for later use. Following are three suggested serving variations.
- Serve as a soup with whole grain bread or a sandwich
- Serve as an entree over a bed of hot brown or yellow rice with chopped green onions on top
- Serve as a Taco Salad by spooning beans over tortilla chips with lots of chopped Romaine lettuce and choice of diced onion, cucumber, purple cabbage, shredded carrots, fresh tomatoes, olives, diced avocado or guacamole, and cashew pimiento cheese sauce over top.
OVEN BROWNED POTATOES
~Shared by Larry Holmes, Toronto, Canada
As served on the submarine USS Philadelphia.
2 pounds potatoes
¼ cup margarine, melted
1/2 teaspoon salt (optional)
11/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
Preheat oven to 400- degrees F. Peel the potatoes and cut into 1/2-inch slices. Place them in a baking pan. Pour the margarine over the potatoes and mix together. Sprinkle with salt, pepper and paprika.
Bake uncovered in oven for 45 minutes. When potatoes have baked for 20 minutes, stir them in the pan and continue to cook for the remaining 25 minutes.
Makes 8 to 10 servings.
SWISS BEEF STEAK STROGANOFF
~Shared by Valentina J., New Westminster, BC, Canada
Here is another recipe which I developed myself. It came about because I totally love Swiss Steak and Beef Stroganoff and I figured that I would combine my two favorites for a unique dish and flavor.
1 to 2 pounds of Steak or Stew Meat, cut into 1 inch cubes
1 - 28 ounce can Plum Tomatoes
3 celery stalks, sliced
1 medium onion, chopped
3 shallots, chopped
1 teaspoon Marjoram
1 teaspoon Sweet Basil
1 teaspoon Savory
2 teaspoons Fennel Seed
1 teaspoon sugar
4 tablespoons Cornstarch for coating meat
Salt and Pepper to taste
Oil for sauteing/browning
Heat oil in large skillet. Add onions, celery and shallots.
In a Ziploc bag, large enough to hold all meat and still have room to shake coating meat entirely, put in the cornstarch then add meat and seal bag and shake (kids can help with this). Pour bag into a bowl or pie plate and making sure you shake off all the excess cornstarch add meat to skillet. Saute until meat is brown and vegetables are transparent.
With a large spoon remove meat and vegetables to a Slow Cooker/Crockpot. Return skillet to heat and add tomatoes to deglaze pan, make sure to use a wooden spoon to scrape the bottom of the pan while heating the tomatoes.
Pour tomato mixture over meat mixture in Slow Cooker add the herbs/spices and salt and pepper to taste.
Have Slow Cooker on high for about 4 to 5 hours or until meat is tender.
Can be served over Broad Egg Noodles or rice, a Tossed Green Salad is a great side dish along with Cheesy Garlic Bread.
Makes 4 to 6 servings.
HOT FRUIT
~Shared by Treva, NC
1 can of Peaches
1 can of Pears
1 can of pineapple chunks
1 cup of brown sugar
1 tsp. of cinnamon
½ stick of butter
1 can cherry pie filling
If you are filling a crock pot, use the largest cans you can get. This is wonderful right out of the pot. OR pour over angel food cake, ice cream, waffles, pancakes etc.
BROWNIE CANDY CUPS
~Shared by Brenda, AL
(I found this recipe from Brenda hidden away in some issue notes. It is so good to see her name here again.. even if only because of my forgetfulness, lol.)
1 package plain brownies mix (the cheap-o)
12 Foil cup cake liners (this is what it calls for)
1 package miniature candy bars Frozen (I used Reese cups but will try different ones)
Put cup cake liners in muffin pan. Preheat oven to 350°.
Make brownie mix following package directions. Put mix in cups and bake for 10 minutes. While baking unwrap candies. Remove from oven and put 1 candy in center and push down with knife. Bake additional 7 minutes. Remove and let cool.
Servings: 12 cupcakes
You can also use the miniature foil cups too.
You can use Reese's, Milky Way's, Mounds, Snickers or even Rolos miniatures . You can also chop up the candy.
CIAMBELLONE
~Shared by Johnny, LA
Ciambellone is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee. The smell of a baking ciambellone is said to turn a scowl into a smile.
4 cups flour
3 eggs
1 teaspoon vanilla
1 cup sugar
1 cup milk
1 teaspoon cinnamon
1/2 cup oil
1 teaspoon baking powder
Zest from 1 lemon, finely chopped
Garnish: Milk, coarsely granulated sugar
Make a mound with the flour on a board or the counter, creating a well in the center. Using your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour until all the ingredients are combined, adding additional flour as needed and kneading to make a smooth dough. Divide into 2 equal parts and shape into fat rings. Brush the tops with milk and sprinkle with sugar. Place the coils on a buttered baking sheet and bake at 350 degrees for about 40 minutes or until golden in color.
BEEF AND VEGETABLE STIR-FRY
~Shared by Treva, NC
Serves: 6
If you’re looking for easy ways to get plenty of fresh veggies, you’ve found it. This is best served over long grain rice.
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 & 1/2 teaspoon grated, peeled ginger root
1 lb. boneless round steak, fat trimmed and cut across grain into 1 & 1/2" strips, raw
2 tablespoons olive oil
2 medium onions, each cut into 8 wedges
1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced
2 stalks celery, cut into 1/4-inch slices (about 1/2 cup total)
2 small green peppers, cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
2 tablespoons cornstarch
1/4 cup water
1. Prepare marinade, mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
NUTRITION INFO (per 6-ounce serving): Calories: 208.9; Fat: 7.8 g; Carbohydrates: 15.4 g; Protein: 20.1 g
COOKING CHICKEN
on the George Foreman Grill
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
3 large skinless, boneless chicken breasts
granulated garlic powder
lemon-pepper
dried dill weed
Preheat the George Foreman grill to HIGH heat. Remove any fat from the chicken breast and discard. Sprinkle the chicken breasts with granulated garlic powder, lemon-pepper and dried dill weed. Place prepared chicken breast on the grill, close cover and grill for about 6 - 8 minutes, or when you make a cut into the chicken breast, there is no pink showing. If the chicken breasts are quite thick, then it may take longer to cook. Remove from grill, let cool for 5 minutes, then cut into bite size cubes, about 3/4" x 3/4" cubes. You may also cook the chicken breasts in a frying pan.
FRENCH'S CRUNCHY ONION CHICKEN
~Shared by Pat in Minden, NV
This is so easy and very tasty. We also tried this with fish (cod) only we used mayonnaise in place of the flour and egg. To both recipes we added Shredded Cheddar Cheese and grated Parmesan cheese...very yummy!
2 cups (4oz.) French's Original or Cheddar French Fried Onions
2 tablespoons flour
4 boneless skinless chicken breasts
1 egg beaten
Crush French Fried Onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake at 400 degrees for 20 minutes until cooked through.
Source: Taste of Home
SPAM PINEAPPLE BOAT
~Shared by Treva, NC
Great American SPAM Championship
Jenny Elmore of Powell, 3rd Place, Tennessee Valley Fair
1 whole pineapple
10 strawberries, sliced
1 (12 oz) can SPAM, cubed
1/2 cup orange marmalade
1 box wheat grain crackers such as Triscuits
Cut off top of pineapple. Cut horizontally and scoop out. Save 1 cup of pineapple and dice. Place diced pineapple, strawberries, SPAM, and orange marmalade in boat-wrap in foil. Bake at 350 degrees for 1 hour. Serve with Triscuits or your preferred whole grain crackers.
CLASSIC CABBAGE ROLLS
~Shared by Barb, Chula Vista, CA
TIME: Prep: 30 min.; Cook: 1-1/2 hours
Ingredients:
1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional
Directions:
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.
Yield: 4 servings.
Source: LilBitsofThisnThat-Psp@yahoogroups.com
CHICKEN AND SAUSAGE GUMBO
~Shared by Jim D., WA State
Serve over rice for a traditional treat.
Serving: 10
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
2/3 cup flour
3 onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
2 stalks celery, chopped
10 cups water
1 (14 ½ oz) can stewed tomatoes
3 to 4 lbs skinless, boneless chicken breasts, cut into pieces
½ tsp dried thyme
½ tsp red pepper
1 lb lite sausage
1 bunch green onions, chopped
1. Place flour on baking sheet and bake at 400 for 20 minutes. Stir every 5 minutes. Flour should be very brown. (Works well in toaster oven) Set aside.
2. In large, heavy pot coated with no stick cooking spray, saute vegetables until tender. Add browned flour (roux), stirring constantly. Gradually add water, tomatoes, and chicken. Bring to boil, lower heat, and simmer for 1 hour.
3. While gumbo is cooking, boil sausage in water in a pot until done. Slice in 1-inch slices and add to gumbo. Cook an additional 20 minutes. Add green onions cooking 10 more minutes. Skim any fat from surface of gumbo. Serve over rice.
Based on individual serving.
Calories: 255
Total Fat: 5 g
Carbohydrates: 52 g
Protein: 21 g
PUMPKIN WALNUT BISCUITS
~Shared by Treva, NC
These flavorful biscuits are sweet enough to have for breakfast (with a bit of butter and honey), but not so sweet that they seem out of place on the dinner table.
1 & 3/4 cups flour
3 tablespoons sugar, plus a little extra for topping
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
5 tablespoons cold butter, cut into 1/4-inch pieces
1/2 cup finely chopped walnuts
1/2 cup light cream, plus a little extra for glaze
1/3 cup solidly packed pumpkin mash or canned pumpkin
1 & 1/2 tablespoons honey
Heat the oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.
Makes about 12 biscuits.
QUICK BROILED TOMATOES
~Shared by Patricia, Charlevoix, MI
2 medium tomatoes
Dijon mustard
salt
fresh ground pepper
ground cayenne pepper
3 tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender.
Broiled tomatoes serves 4.
Source: Cheboygan Daily Tribune
BLUE CHEESE BREAD SALAD
~Shared by Linda H., Rosharon, TX
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and bake for 15 minutes. Remove from oven and let cool for 15 minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes and vinaigrette dressing. Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on top of the leaf and sprinkle with remaining blue cheese. Repeat the procedure with remaining lettuce leaves.
Serves 6.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.
Source: www.razzledazzlerecipes.com
PERFECT PANCAKES
~Shared by Treva, NC
Prep Time: 10 minutes
Serves: 3
1 & 1/4 cups all-purpose flour
2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 large egg
1 & 1/4 cups milk
2 tbsp. Vegetable Oil or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. In another bowl, beat the egg. Add the milk and oil and stir until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the skillet or onto the griddle, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each pancake. Use a spatula or the back of a spoon to spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip the pancakes and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Serve the pancakes with your choice of topping, such as maple or fruit syrup, honey, sliced fruit, fresh berries, and butter.
TIP: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
Note: Try adding a teaspoon of vanilla extract, or whatever flavor you like. I also like coconut extract.
Source: Family Time
CHICKEN ENCHILADA CASSEROLE
~Shared by Larry J., Spring Hill, TN
A creamy blend of cheese and chicken
INGREDIENTS:
1 chicken (about 3-1/2 lbs), or equivalent in pieces of your choice
1 large onion, chopped
1 can (4 ounces) green chiles, seeded and finely chopped
1 can condensed cream of mushroom soup
1 cup grated Velveeta cheese
8 tortillas (cut each into 6 pieces)
TO PREPARE:
Cook chicken, remove skin and bones, and cut into large bite-sized pieces. Saute onion in small amount of oil. Add chiles, soup and half of the grated cheese. Cook slowly until cheese melts. Line a buttered 6 x 10-inch casserole with tortilla pieces. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with remaining grated cheese. Baked at 325 degrees for 45 to 60 minutes, until heated all the way through.
SERVES: 4 - 6
CROCK POT POSOLE
~Shared by Jessica, Corfu, Greece
2 cans (14-1/2-ounce size) golden hominy, drained
1 can (4-ounce size) chopped green chili peppers, undrained
1 medium onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 can (14-1/2 ounce size) tomatoes, undrained and cut up
2 cans (14-1/2 ounce size) reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
fat-free dairy sour cream (optional)
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours.
Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.
Source: CDKitchen.com
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
~Shared by Treva, NC
1-1/2 cups chocolate cookie crumbs
2 Tbsp. chopped peanuts
1/4 cup melted butter
2 cups chocolate ice cream, softened
4 cups vanilla ice cream, softened
1/2 cup peanut butter
1/4 cup chopped peanuts
Preheat oven to 350 degrees F. In medium bowl, combine cookie crumbs, 2 Tbsp. chopped peanuts and melted butter and mix well. Press into bottom and up sides of 9" pie pan. Bake at 350 degrees F for 5-6 minutes until set. Cool completely.
When crust has cooled, spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes. Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream.
Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours. Let stand at room temperature for 10 minutes before slicing and serving.
7-10 SPLIT LAYERED SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
INGREDIENTS
3 cups torn romaine
1 package (10 ounces) frozen peas, thawed
6 medium potatoes, cooked and diced
1/2 to 1 cup diced red onion
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, diced and cooked
DIRECTIONS
In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Yield: 8 servings.
SERVINGS 8
Source: Taste of Home
CHOCOLATE LOVER'S CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
SWISS ONION CRESCENTS
~Shared by Treva, NC
1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons shredded Swiss cheese, divided
2 tablespoons chopped green onion
1-1/2 teaspoons Dijon mustard
Unroll crescent dough and separate into eight triangles. Combine 2 tablespoons cheese, green onion and mustard; spread about 1 teaspoon over each triangle. Roll up from the short side. Place point side down on an ungreased baking sheet and curve into a crescent shape. Sprinkle with remaining cheese. Bake at 375° for 11-13 minutes or until golden brown.
Yield: 8 rolls.
Nutrition Facts One serving: (1 each) Calories: 123 Fat: 7 g Saturated Fat: 2 g Cholesterol: 2 mg Sodium: 253 mg Carbohydrate: 11 g Fiber: 0 g Protein: 3 g
Source: Quick Cooking
COUNTRY BREAKFAST RICE CEREAL
~Shared by Larry Holmes, Toronto, Canada
1 cup uncooked brown rice
2 + 1/2 cups water
1 tablespoon margarine
1/2 cup seedless raisins or chopped pitted prunes
1 teaspoon cinnamon
skim milk, honey and fresh fruit for serving, if desired
In a 3-quart saucepan, combine the first 5 ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, covered, for 40 to 45 minutes, or until rice is tender and the liquid is absorbed.
Remove the cereal from the hat and fluff with a fork. Serve with skim milk, honey and fresh fruit.
Makes 6 servings.
LEMONADE CAKE
~Shared by Johnny, LA
6 oz. can frozen lemonade concentrate
1 pkg. lemon cake mix, without pudding
3/4 c. sugar
Small package lemon-flavored instant pudding
3/4 c. water
4 eggs
3/4 c. cooking oil
Mix lemonade concentrate with sugar and stir well. Mix the remaining ingredients and beat with electric mixer for 3 minutes. Bake in greased and floured 9x13 pan for about 35 minutes or until done when tested. While cake is still hot poke holes all over cake with large fork and pour lemonade glaze over top. Leave in pan until cool. Dust with powdered sugar. If you're feeling artistic, lay a stencil on the cake and then dust with the sugar to make a pattern.
CARAMEL APPLE BARS
(Cookie Mix)
~Shared by Treva, NC
Prep Time:15 min
Start to Finish:2 hr 55 min
Makes: 36 bars
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.
Nutrition Information:
1 Serving: Calories 100 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 95mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 9g); Protein 1g
Source: Betty Crocker
BEEF AND BARLEY FRENCH ONION SOUP
~Shared by Jim D., WA State
A hearty full flavored soup that everyone seems to enjoy. If desired, you don't even have to top with French bread and cheese, the soup is fabulous either way.
Serving: 8 to 10
2 onions, cut into half, thinly sliced (about 4 cups)
1/4 pound shitake mushrooms
1/2 pound sliced mushrooms
1 teaspoon minced garlic
1 teaspoon light brown sugar
2 pounds boneless sirloin steak, trimmed of fat and cut into chunks
4 cups canned beef broth
2 (10 1/2-ounce) cans beef consommé
2 cups water
3/4 cup medium barley
3 tablespoons low sodium soy sauce
1/4 cup dry sherry, optional
10 thinly slices pieces French Bread, toasted
1 1/2 cups shredded reduced fat Swiss cheese (or use slices)
1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
2. Add shitake mushrooms, sliced mushrooms, garlic, brown sugar and meat, stirring for 10 to 12 minutes or until the mushrooms tender and meat browned.
3. Add the beef broth, consommé, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.
4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.
Based on individual serving.
Calories: 353
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 64 mg
Sodium: 1182 mg
Carbohydrates: 34 g
Fiber: 4 g
Protein: 34 g
PINEAPPLE COCONUT SLUSH
~Shared by Patricia, Charlevoix, MI
1 cup pineapple juice
1 cup crushed pineapple
1/2 cup coconut milk (canned or fresh)
juice from one lime
ice to top of blender
Blend ingredients until ice is slushy. Pour into frosted glasses and enjoy immediately.
CRUNCHY YAM BAKE
~Shared by Treva, NC
2-1/2 pounds yams or sweet potatoes, peeled and cubed
1/2 cup egg substitute
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
TOPPING:
1 tablespoon butter
2 tablespoons finely chopped pecans
2 tablespoons brown sugar
1/4 cup Special K
DIRECTIONS Place yams in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain yams and place in a large mixing bowl; mash. Stir in the egg substitute, brown sugar, salt and cinnamon. Transfer to a 1-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Meanwhile, in a saucepan, melt butter. Add pecans and brown sugar; cook and stir until sugar is melted. Stir in cereal until coated. Sprinkle over yam mixture. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 160° and topping is golden brown.
Yield: 8 servings.
Nutrition Facts One serving: 1/2 cup Calories: 145 Fat: 3 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 211 mg Carbohydrate: 28 g Fiber: 2 g Protein: 3 g
Diabetic Exch: 2 starch, 1/2 fat.
CHILI CORNBREAD SALAD
~Shared by Linda H., Rosharon, TX
1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions
Prepare cornbread mix according to package directions adding chopped green chiles; cool.
Combine dressing mix, sour cream, and mayonnaise; set aside.
Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat layers. Cover and chill overnight.
Source: www.thatsmyhome.com/simplysalads
BRUNCH EGGS
~Shared by Larry J., Spring Hill, TN
Give yourself a well-deserved weekend off.
INGREDIENTS:
8-ounce can sliced mushrooms, drained
1/2 cup butter
12 hard-cooked eggs, chopped fine
1 can mushroom soup, undiluted
1/2 cup milk
2 tablespoons Worcestershire sauce
1/3 cup lemon juice
2 packages dried beef, chopped fine
Salt and pepper to taste
Tabasco to taste
TO PREPARE:
Saute mushrooms in butter. Add remaining ingredients; blend well and heat. If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk. This recipe is best served over toast points or English muffins.
SERVES: 8 - 10
BAKED CAULIFLOWER
~Shared by Treva, NC
You can easily double the amounts if you’re having a larger group.
Servings 4-6
1 medium onion, chopped
1 garlic clove, minced
4 tablespoons butter, divided
2 tablespoons olive oil
1 package (16 ounces) frozen cauliflower, thawed
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/4 cup dry bread crumbs
1/4 cup shredded cheddar cheese
DIRECTIONS
In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender. Add the cauliflower, salt, pepper and nutmeg; saute for 2 minutes. Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over cauliflower mixture. Cover and bake at 350° for 15 minutes. Uncover; bake for 10 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Nutrition Facts One serving: (3/4 cup) Calories: 170 Fat: 14 g Saturated Fat: 6 g Cholesterol: 25 mg Sodium: 360 mg Carbohydrate: 10 g Fiber: 2 g Protein: 4 g
Source: Country Extra
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THE WEDGE
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
2 hearts of romaine, quartered lengthwise and cores removed
¼ cup chopped fresh chives
2 slices cooked bacon, crumbled
2 ounces crumbled blue cheese
½ cup Buttermilk Ranch Dressing
Instructions
Place 2 romaine quarters on each of 4 salad plates. Sprinkle with chives, bacon and blue cheese. Drizzle with Buttermilk Ranch Dressing.
Nutrition Information
Per serving: 111 calories; 8 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 5 g carbohydrate; 6 g protein; 1 g fiber; 481 mg sodium; 97 mg potassium.
Nutrition bonus: Vitamin A (25% daily value), Vitamin C (20% dv).
0 Carbohydrate Servings
Source: EatingWell.com
BOMBAY POPCORN
~Shared by Treva, NC
8 cups popped popcorn, warm
3 tablespoons butter or margarine
2 teaspoons curry powder or hot curry powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup toasted coconut, golden raisins or sliced almonds, optional
Place popcorn in a large bowl.
Microwave butter 20 seconds or until melted; stir in curry powder until well blended.
Drizzle seasoned butter over popcorn and stir to distribute.
Sprinkle with salt, sugar and optional ingredients; stir gently until blended.
Yield: 8-1 cup servings
Nutrition Information:
(Based on 1 serving, does not include optional ingredients)
Total Calories 100; Total Fat 7g; Saturated Fat 3g; Cholesterol 10mg; Sodium 250mg; Carbohydrate 7g; Fiber 1g; Sugars 0g; Protein 1g
BARBECUE PORK-AND-COLESLAW HOAGIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
Cooking spray
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)
Prepare broiler.
Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.
While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.
Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.
Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 332 (19% from fat); FAT 7g (sat 3.8g,mono 1.7g,poly 0.3g); PROTEIN 17.1g; CHOLESTEROL 39mg; CALCIUM 54mg; SODIUM 627mg; FIBER 2.2g; IRON 8.5mg; CARBOHYDRATE 47.5g
Source: Cooking Light
Click if you have a submission for the Heart Healthy Recipe
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SWEET AND SOUR STIR-FRIED CABBAGE AND DUMPLINGS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 16 frozen vegetable dumplings (2 (6.4 ounce) packages)
- 1-1/2 cups fat-free, reduced-sodium chicken broth
- 3 cups shredded cabbage and carrots (pre-shredded coleslaw mix)
- 1/2 cup sliced green onions
- 1/2 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 tablespoon honey
- 1/2 tablespoon sesame oil
- 2 tablespoons lite soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon apple cider vinegar
DIRECTIONS
Combine broth, cabbage and carrots, and green onion in a wok and stir-fry for 5 minutes.
Combine the ground ginger, onion powder, honey, sesame oil, soy sauce, rice vinegar, and apple cider vinegar. Add to the cabbage-carrot mixture. Add dumplings at end and cook until heated through.
Nutritional Information Per Serving (4 dumplings, 3/4 cup cabbage): Calories: 125, Fat: 3 g, Cholesterol: 0 mg, Sodium: 575 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 9 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "Express Lane Diabetic Cooking"
CHICKEN OLE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced and separated into rings
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1 cup frozen (thawed) whole kernel corn
- 1/4 cup chopped fresh cilantro or sliced scallions
DIRECTIONS
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 231, Carbohydrate: 18 g, Cholesterol: 65 mg, Fat: 5.2 g, Saturated Fat: 0.9 g, Fiber: 3.2 g, Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
CHICKEN AND BROCCOLI STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive or canola oil
- 4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
- 2 cloves garlic, minced
- 3 cups chopped broccoli florets
- 1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 cup low-salt chicken broth
- 3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.
Nutritional Information Per Serving (1 cup): Glycemic Index: (not significant), Glycemic Load: (not significant), Calories: 189, Protein: 29 g, Carbohydrate: 5 g, Dietary Fiber: 2 g, Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fat
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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LOADED SPINACH SALAD
~Shared by Jim D., WA State
Makes 2 servings, about 4 cups each
Ingredients
8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing (recipe follows), divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted (see Tip)
Instructions
1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
2. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Information
Per serving: 300 calories; 13 g fat (3 g sat, 6 g mono); 216 mg cholesterol; 26 g carbohydrate; 22 g protein; 8 g fiber; 823 mg sodium; 592 mg potassium.
Nutrition bonus: Vitamin A (240% daily value), Folate (35% dv), Vitamin C (30% dv), Calcium (15% dv).
Exchanges: 4 vegetable, 2 lean meat, 1 1/2 fat
1 Carbohydrate Serving
Source: EatingWell.com
TURKEY STEAKS WITH APPLE AND MAPLE SAUCE
~Shared by Mary S., Nashville, TN
2 turkey tenderloin steaks or 2 large boneless, skinless chicken breast halves (8 ounces total)
1 tablespoon margarine or butter
2 tablespoons maple or maple-flavored syrup
1 tablespoon cider vinegar or wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon instant chicken bouillon granules
1 medium tart red apple, cored and thinly sliced
Fresh sage (optional)
Rinse the turkey or chicken and pat dry. In a medium skillet cook the turkey or chicken in hot margarine or butter over medium heat for 8 to 10 minutes or until the turkey or chicken is tender and no pink remains, turning once. Transfer the turkey or chicken to individual plates, reserving the drippings in the skillet. Cover the turkey or chicken to keep warm. Stir the maple syrup, cider vinegar or wine vinegar, Dijon-style mustard, and chicken bouillon granules into the drippings in the skillet. Add the apple slices. Cook and stir over medium heat for 2 to 3 minutes or until the apple is tender. To serve, spoon the apple mixture over the turkey or chicken. If desired, garnish with sage.
Makes 2 servings.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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FILO TOMATO TART
This comes from one of my fave food blogs, Noble Pig, and adapted from Sunset Magazine
**Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**
7 sheets filo dough, thawed
1/2 cup unsalted butter, melted
7 Tbsp. grated Parmesan cheese, divided
1 cup very thinly sliced red onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 Tbsp. fresh thyme leaves
Salt and freshly ground pepper
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. Repeat layering 5 more times (with filo, butter and Parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Source: Noble Pig
GARLIC-CHEESE RICE
2 Cups rice, cooked with salt
Mix with:
2 cups grated cheese
2 cups milk
2 cloves garlic, chopped fine
1/2 cup chopped parsley
2 beaten eggs
1 green pepper, chopped
1 scant cup olive oil
Bake at 350 for 45 minutes.
ASIAN PRIMAVERA STIR-FRY
I'm going to fix this but will replace the carrots (not our fave) with something crunchy, perhaps water chestnuts.
Start to Finish: 30 min.
Ingredients
1 ounce dried shiitake mushrooms
1 tablespoon cornstarch
6 ounces dried fettuccine
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 cup sugar snap peas (strings and tips removed)
8 ounces tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces
Green onion strips (optional)
Directions
1. In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
2. Meanwhile, cook pasta according to package directions. Drain; keep warm.
3. In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
4. Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
5. Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls.
Makes 4 servings.
Nutrition Facts
Calories 333, Total Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 324, Carbohydrate (g) 48, Fiber (g) 3, Protein (g) 25, Starch (d.e.) 2.5, Vegetables (d.e.) 1, Lean Meat (d.e.) 2, Percent Daily Values are based on a 2,000 calorie diet
Exchanges: 2-1/2 Starch, 1 Vegetable, 2 Meat
Source: Betty Crocker
BENNIGAN'S SMOTHERED CHICKEN
4 Boneless, Skinless Chicken Breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 tsp. hickory smoke flavor
3 tbsp. butter or margarine
4 to 8 slices provolone cheese (use more or less to suit your taste)
4 slices cooked bacon
Chicken Marinade:
1 tsp. basil leaves
1 tbsp. garlic powder
3 tbsp. hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. vinegar
Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.
Marinate chicken as shown above. While chicken is marinating, slice onions and mushrooms and cook your bacon. Sauté mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender. Remove chicken from marinade, and grill for about 10 minutes. Do not overcook chicken!!! While grilling, preheat oven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, then some sautéed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly.
Oven instructions:
Preheat oven on broil. Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes. Watch the chicken carefully!! About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more. Watch carefully; sometimes the grease from the bacon will ignite if not careful.
SNAP PEA SALAD
Triple-tested at the Good Housekeeping Research Institute, this yummy double-pea salad is easy to prepare for company. Use any leftover fresh dill in your next mayonnaise-based salad.
1 pound(s) snap peas, strings removed
1 package(s) (10-ounce) frozen peas
1/2 cup(s) minced red onion
2 tablespoon(s) white wine vinegar
2 tablespoon(s) vegetable oil
2 tablespoon(s) chopped fresh dill
1 tablespoon(s) sugar
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
DIRECTIONS
In 5-quart to 6-quart saucepot, heat 2 inches water to boiling over high heat. Add snap peas and frozen peas; cook 1 minute. Drain vegetables; rinse under cold running water to stop cooking. Drain again; pat dry between layers of paper towels.
In large bowl, stir onion, vinegar, oil, dill, sugar, salt, and pepper until mixed. Add peas; toss to coat. If not serving right away, cover and refrigerate up to 4 hours.
Serves 8
Yield 5 cups
Calories 100
Total Fat 4g
Sodium 245mg
Total Carbohydrate 13g
Dietary Fiber 4g
Source: Good Housekeeping
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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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