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A to Z Recipes
March 22, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It is another balmy day in Texas and one that finds me tickled to be employed and
healthy (even though I am totally exhausted from my 12-hour shift last night). Lots of folks have the blahs because of the dreary winter we've had but the sun is coming to a sky near you. Spring has sprung and good weather is upon us.
Some of us are getting further along in our plans to meet during 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, near the Magic Kingdom, NASCAR racing, the Cape Canaveral complex (was that a great launch yesterday!), 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're looking for 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.
I wasn't sure I'd make it but it was actually fun gathering goodies for today's issue. Join me in thanking these fine folks for sharing and we'd love to see
your name here:
Leasa, IA
Treva, NC
Barb C., Chula Vista, CA
Mary H., Montreal, Canada
Pat, Merritt Island, FL
Jo, TX
Johnny, LA
Luanne, FL
Jim D., WA State
Cathy L., Staten Island, NY
Larry J., Spring Hill, TN
Linda H., Rosharon, TX
Bill Anatooskin, Burnaby, BC, Canada
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Doe, Oliver, B.C.
Jean, Syracuse, NY
Mary S., Nashville, TN
We'll see you here again on Wednesday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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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 Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
"I don't have a short attention span, I just.....OH LOOK! A Kitty!!!
Courtesy of Ellen Christian
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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The Measure of a Man
~Shared by Treva, NC
Most people measure age in years,
There must be other ways
To count are time on earth
And to record our days.
What makes so many shy away
From all that's less than young?
When only on our latter years,
Our sweetest songs are sung.
We who now must walk with care
Are thoso who used to run,
But aged hearts hold memories
Of laughter and of fun.
God never meant for man to be
Forever young and strong;
We lose some things and some we save
As we move right along.
For each of us God has a plan
That's not confined to years,
And everyone's allotted
His share of smiles and tears.
Whatever age we must
Become the best we can,
For imitating Christ becomes
...The measure of man.
Great is our Lord, vast in power, with wisdom beyond measure. Psalm 147:5
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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Quick and Easy Gourmet Garlic Oil
~Shared by Barb C., Chula Vista, CA
Garlic oil? Made in mere minutes? Why yes. This quick and easy oil can add sophisticated flavor to vegetables, fish or chicken.
I'm especially enjoying this during cold season since garlic is a great natural anti-biotic and immune booster. Don't let the health benefits fool you though, this is one tasty treat.
Roasted Garlic Oil
1 head garlic, peeled
½ cup olive oil
Place garlic and olive oil in small pot on the stove and bring to a simmer
Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes
Watch carefully to make sure it doesn't burn
Serve both oil and cloves over your favorite foods
The photo above was taken midway through the process of cooking the garlic in the oil. By the time it's done mine is a bit more browned than this.
This garlic oil is especially delicious over green veggies. My favorite way to serve it is over grilled broccoli or steamed kale. My younger son inhales it!
How will you serve this garlic oil? Let us count the ways.
Source: LilBitsofThisnThat-Psp@yahoogroups.com
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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VIOLIN SHOP
~Shared by Mary H., Montreal, Canada
Three violin manufactures have all done business for years on the same block in the small town of Cremona, Italy.
After years of a peaceful coexistence, the Amati shop decided to put a sign in the window saying: "We make the best violins in Italy."
The Guarneri shop soon followed suit, and put a sign in their window, proclaiming: "We make the best violins in the world."
Finally, the Stradivarius family put a sign out at their shop saying: "We make the best violins on the block."
EXERCISE FOR PEOPLE OVER 50
~Shared by Pat, Merritt Island, FL
Begin by standing on a comfortable surface, where you have plenty of room at each side.
With a 5-lb potato bag in each hand, extend your arms straight out from your sides and hold them there as long as you can. Try to reach a full minute, and then relax. Each day you'll find that you can hold this position for just a bit longer.
After a couple of weeks, move up to 10-lb potato bags.
Then try 50-lb potato bags and then eventually try to get to where you can lift a 100-lb potato bag in each hand and hold your arms straight for more than a full minute. (I'm at this level.)
After you feel confident at that level, put a potato in each bag.
AMAZINGLY SIMPLE HOME REMEDIES
~Shared by Jo, TX
Avoid cutting yourself when slicing vegetables by getting someone else to hold them while you chop.
Avoid arguments with the Mrs. About lifting the toilet seat by using the sink.
For high blood pressure sufferers: simply cut yourself and bleed for a few minutes, thus reducing the pressure in your veins. Remember to use a timer.
A mouse trap, placed on top of your alarm clock, will prevent you from rolling over and going back to sleep after you hit the snooze button.
If you have a bad cough, take a large dose of laxatives; then you'll be afraid to cough.
You only need two tools in life - WD-40 and Duct Tape. If it doesn't move and should, use the WD-40. If it shouldn't move and does, use the duct tape.
Remember: Everyone seems normal until you get to know them.
If you can't fix it with a hammer, you've got an electrical problem.
Daily Thought:
SOME PEOPLE ARE LIKE SLINKIES; NOT REALLY GOOD FOR ANYTHING BUT THEY BRING A SMILE TO YOUR FACE WHEN PUSHED DOWN THE STAIRS.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CORNED BEEF AND CABBAGE SOUP
~Shared by Johnny, LA
Serves 6 to 8
2 tablespoons butter
1 1/2 cups chopped onion
1 cup sliced celery
2 cloves garlic, minced
2 quarts chicken broth
1 1/2 cups chopped or julienne-cut carrots
1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
1/4 cup pearled barley
1 small bay leaf
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon dried leaf thyme
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
1 can (14.5 ounces) tomatoes, diced, undrained salt, to taste
Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 45 minutes. Stir in corned beef and tomatoes; increase heat and return to the boil.
Reduce heat to medium low and simmer, uncovered, for 15 minutes. Taste and add salt.
PEPPER JACK POTATO CASSEROLE
~Shared by Luanne, FL
Great for a crowd or a potluck dish.
1 pkg. frozen shredded hash browns (30 oz)
1 pkg. Monterey Jack cheese with peppers, shredded (8 oz)
1 t. minced garlic
1 1/2 cups milk
1 can cream of chicken soup (11 oz)
2 T. butter, melted
1 1/2 t. salt
1/2 t. pepper
Combine first 3 ingredients in large bowl. Stir together milk, cream of chicken soup and remaining ingredients. Pour over hash brown mixture. Pour into a lightly greased 13 x9 " baking dish. Bake at 350 for 45 to 50 minutes or until casserole is golden brown and bubbly.
CARAMELS
~Shared by Treva, NC
1 cup butter
1 lb. brown sugar (light)
1 cup white sugar
1 dash salt
1 cup light corn syrup
1 can (14 oz.) Eagle Brand Sweet Milk
1 tsp. vanilla
Melt butter, add sugar, brown sugar & salt. Stir in syrup and mix well. Add milk and stir constantly. Cook and stir until firm ball stage. It take about 15 minutes or 245 degrees with candy thermometer. Pour into a buttered pan. Cool in refrigerator 25 to 45 minutes. Cut in squares or roll into 1 inch balls. You can serve them plain, roll them in pecans or dip into melted chocolate.
SADIE'S OATMEAL MACAROONS
~Shared by Mary H., Montreal, Canada
My friend, Sheila, brought these homemade cookies to church last Sunday. Everybody raved over them. Sheila kindly e-mailed the recipe to me, and in turn, I sent her the recipe for Lemonade Sugar Cookies, an A 2 Z recipe!!
In Digby, Sadie was everybody's friend. Wherever she went she brought a batch of her chocolate oatmeal macaroons....She always said that it was a hundred-year old family recipe.
1 1/4 cups sugar
1/3 cup butter
1 egg
1 1/2 tsp vanilla
1/2 tsp almond extract
2/3 cup flour
5 tbsps cocoa
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
2 - 2 1/2 cups rolled oats
Cream the sugar, butter and egg until light and fluffy. Blend in the vanilla and almond extract. Sift together the flour, cocoa, baking powder and salt. Add to creamed mixture alternately with the milk. Mix well and stir in the oats. Drop by tablespoons on greased baking sheet. Bake in a 350 degree oven for 12 to 15 minutes. Cool on wire rack.
EASY CLAM LINGUINE
~Shared by Jim D., WA State
Preparation Time: 10 minutes
Cook Time: 15 minutes
Linguine with clam sauce is one of our favorite fast and easy classics. Don't underestimate the flavor of this simple sauce.
Ingredients:
1 box Dreamfields Linguine
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
2 cans (6 1/2-ounces each) minced clams, undrained
Salt
Crushed red pepper flakes
Chopped parsley (optional)
Directions:
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Add garlic; cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn off heat; stir in clams.
Drain pasta. Add to skillet with clam mixture, toss gently. Season to taste with salt and red pepper flakes. Garnish with chopped parsley, if desired. Serve immediately.
Makes 6 main dish servings.
Nutrition information per serving (1/6 of recipe): 312 calories; 21 g protein;
9 g digestible carbohydrates*; 4 g total fat; 0.4 g saturated fat; 33 mg cholesterol;
99 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 49 g carbohydrate.
Source: www.dreamfieldsfoods.com
SPAM BURRITOS ON THE GO
~Shared by Treva, NC
Christopher Carver, Great American SPAM Championship, Kid Chef, Tennessee Valley Fair
1 cup SPAM Classic, grated
1 small onion, finely chopped
1 pkg taco seasoning mix
1/2 cup water
1 pkg large flour tortillas
2 cups Colby/Monterey Jack cheese
1 jar taco sauce
In a skillet, fry SPAM and onion. Mix in taco seasoning mix and ½ cup water. Simmer for 5 minutes. On a large flour tortilla, place SPAM mixture and a portion of cheese. Add taco sauce and roll the tortilla up so no juice can escape. Repeat previous step until all the mixture and tortillas are used. Place on a grill pan and brown both sides. Enjoy as is or with favorite dipping sauce.
Makes 10-12 burritos.
LASAGNA SOUP
~Shared by Cathy L., Staten Island, NY
I saw this in a magazine and made it lasts night.... its VERY good and actually does taste a lot like lasagna and we loved it... basically I did the beginnings of my regular sauce and then just built on that...
When Meredith Deeds was working on her cookbook "300 Sensational Soups," her son, Kyle, came up with the idea of turning his favorite meal, lasagna, into a soup. The tomato-y broth, brimming with sausage and pasta, melts the mix of cheeses placed in each bowl before serving. A quick swirl of the spoon ensures diners will get a bit of gooey cheese in every bite.
RECIPE INGREDIENTS:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed) I used 3 sausages which was plenty
2 onions, finely chopped
4 garlic cloves, minced
(I added shredded carrots and right before I added the broth and sauce I added red wine because that's how I make my normal sauce)
2 teaspoons oregano (skipped that)
1/2 teaspoon red pepper flakes ( skipped this since I used hot Italian sausage)
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (I used one large can of crushed tomatoes)
6 cups chicken broth (I used beef broth)
2 bay leaves
8 ounces fusilli pasta (I used the whole pound and have plenty left over)
1/2 cup finely chopped fresh basil (I didn't have any basil so I used a little dried and lots of fresh parsley)
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
Makes about 13 cups.
Nutritional Information:
Per serving (1 cup):
Calories 264
Total Fat 11 g (17% DV)
Saturated Fat 5g (26% DV)
Cholesterol 38 mg (13% DV)
Sodium 1162 mg (48% DV)
Total Carbohydrate 22 g (7% DV)
Fiber 1g (6% DV)
Sugars 5g
Protein 19 g (39% DV)
Vitamin C 14 mg (23% DV)
Calcium 259 mg (26% DV)
PORK CHOPS CREOLE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
6 loin pork chops, 1-inch thick
Flour
1 medium onion, chopped
1 can (1-pound) tomatoes
1/2 green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons Worcestershire sauce
1 cup uncooked rice
TO PREPARE:
Dust pork chops on both sides with flour. In a lightly greased skillet, saute pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and saute onion until tender. Add tomatoes, green pepper, salt, pepper and Worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.
SERVES: 6
Source: "Houston Junior League Cookbook"
WHIPPED CREAM BISCUITS
~Shared by Treva, NC
Makes about 12 to 14 biscuits.
These diminutive biscuits are made not with butter, but with heavy cream, which is lightly beaten -- a little secret that makes the biscuits so fluffy and tender, they practically levitate.
1 cup flour
1 cup cake flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 & 1/3 cups cold heavy cream
Step 1
Heat the oven to 400° and get out a large, light-colored baking sheet.
Test Kitchen Tip: Don't use a dark or nonstick sheet, or the biscuit bottoms will burn.
Step 2
Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.
Step 3
Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
Step 4
Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.
Step 5
Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible.
HOUSTON'S GRILLED CHICKEN SALAD
~Shared by Linda H., Rosharon, TX
Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons oil
2 cloves minced garlic
1 teaspoon pepper
1/2 teaspoon salt
Peanut Butter Sauce:
4 tablespoons peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Salad:
mixed greens
carrots
tortilla strips
sliced grilled chicken breast
Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
Source: www.razzledazzlerecipes.com
MINESTRONE WITH TOMATO JUICE
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
Servings 12 - 14
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
1 large onion, chopped small
2 large carrots, peeled and chopped
2 large celery ribs, chopped
4 large garlic cloves, minced
1 lb. lean or extra lean ground beef
3/4 tsp. dried basil
3/4 tsp. crushed rosemary
1/4 tsp. crushed red pepper flakes
1 19 oz. can red kidney beans, drained and rinsed
1 48 oz. can of tomato juice
2 cups water
2 Tbsp. chicken soup base
1 cup broken spaghetti noodles
1/4 cup chopped fresh parsley
1/2 cup grated padano or parmiggiano reggano cheese
In a heavy bottom cooking pot over medium heat, heat oil and butter. Add onion, carrots, celery, and garlic. Cook, stirring until softened, about 3 minutes. Add ground beef, cook, breaking up with the back of a spoon, until browned, about 5 minutes. Drain if desired. Stir in basil, rosemary, red pepper flakes and beans. Add tomato juice, water, chicken soup base; bring to boil. Add noodles, reduce heat to simmer, and cook uncovered until spaghetti is tender; about 12 minutes. Stir in parsley. Garnish each bowl with padano cheese to your taste. If soup is too thick for your liking, add additional water and more chicken soup base.
NOTE: You can also use garbanzo beans or white beans. This soup freezes real well.
PUMPKIN BREAD
~Shared by Treva, NC
Makes 3 loaves
3 & 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 & 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 can (15 oz.) canned pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1 & 2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup chopped nuts
1 cup raisins(optional)
1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans.
2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans.
3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire racks. Cool completely. 3 loaves.This bread freezes well.
Tip. Cut a pumpkin in half and bake with cut side down at 350 degrees until tender. Peel, cube, put in food processor and blend until smooth. Freeze in portions until needed.
Source: Hershey's
ROSY WATERMELON SPRITZER PUNCH
~Shared by Patricia, Charlevoix, MI
4 cups watermelon juice*
1 can (12 ounces) frozen cranberry juice concentrate
1 can (6 ounces) frozen limeade concentrate
3 cups club soda, chilled
* In blender, process chunks of seeded watermelon until liquefied.
In large bowl, blend all ingredients except club soda; chill. Just before serving, stir in club soda. Makes 12 3/4-cup servings.
SWEET POTATO CASSEROLE
~Shared by Larry Holmes, Toronto, Canada
1 pound yams or sweet potatoes
1/2 cup light brown sugar
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
grated rind of 1 orange
grated rind of 1 lemon
1/4 teaspoon salt (optional)
2 tablespoons margarine, cur into pieces
Preheat oven to 325 degrees F.
Wash the sweet potatoes and cook in boiling water to cover for 15 to 20 minutes or until tender but still firm. Drain and cool. Peel the sweet potatoes and cut them into 1/2-inch slices.
Place them in a shallow 10-inch baking dish in 2 layers. Sprinkle with the sugar. Combine the orange and lemon juices, the orange and lemon rinds and the salt and mix well. Sprinkle the mixture of the potatoes. Dot with the margarine. Bake for 35 minutes, basting often.
Makes 6 to 8 servings.
STUFFED MUSHROOM CASSEROLE VEGAS STYLE
~Shared by Treva, NC
Serves 4
2 packages frozen spinach (or 2 bunches fresh)
1 cup sour cream
1 cup cheddar cheese
1 cup Monterey jack cheese
1/2 cup parmesan cheese
1/4 cup green onions, sliced
1/4 cup green onion tops, chopped
1 & 1/2 tsp salt
1 tsp Italian herb seasoning
12 giant mushrooms
1 lb. ground chuck
nutmeg
Cook spinach briefly in hot water; drain and chop. Mix with sour cream, 1/2 cup each shredded cheddar,
Monterey jack, and parmesan cheeses, chopped green onion tops, 1/2 tsp salt and herb seasoning. Place 12 stemmed fresh mushrooms, cup side up, in center of large baking dish. Spoon spinach around edges. Saute ground beef lightly with sliced green onions and one tsp salt. Spoon over mushrooms. Top with 1/2 cup each shredded cheddar and
Monterey jack. Sprinkle lightly with nutmeg. Bake covered in 350 oven for 25 minutes.
POSOLE
~Shared by Jessica, Corfu, Greece
1 onion, chopped
2 cloves garlic, peeled and chopped
2 tablespoons vegetable oil or lard
1/2 teaspoon each black pepper, ground cumin, cloves and cayenne
1 1/2 pound pork shoulder, cut in 1 inch cubes
3 cups canned white or yellow hominy, drained and rinsed
5 cups pork broth, degreased and strained
1 cup canned chopped green chiles
2 whole jalapenos, canned or fresh, chopped (optional)
Salt if needed
Saute the onion and garlic in the oil or lard until they wilt and begin to brown. Add the spices, stir for a minute, then add the pork, hominy (without liquid) pork broth, green chiles and jalapenos (if using). Simmer, covered for 45 to 60 minutes, then check to see it the hominy is tender and the pork is done. If they are not, cook longer, as long as it takes to get them done. Add water as needed to keep the pork covered while cooking.
Variations: Add some crushed dried red chile instead of the green and omit the onion.
A non-traditional addition is crushed tomatoes, added when you add the broth.
Serve with tortillas and garnishes like avocado, salsa, lettuce, radishes or grated Monterey Jack cheese.
Source: cdkitchen.com
CHEESY BROCCOLI CASSEROLE
~Shared by Barbara, Chula Vista, CA
Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, 3/4 cup each
What You Need:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 pkg. (10 oz. Each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
Make It:
PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. Margarine. Set aside.
MIX remaining ingredients in 2-qt. Baking dish; top with stuffing.
BAKE 30 min. Or until heated through.
Kraft Kitchens Tips
Make Ahead
Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 min. Or until heated through.
Source: Henry and Christine
INDIAN STYLE COLE SLAW
~Shared by Treva, NC
Coleslaw is a cabbage salad that is had as a side dish with food such as barbeque, fried fish, etc. Traditionally made with mayonnaise, vinegar, salt and pepper, this recipe has a healthier dressing with yogurt and Indian spices.
Coleslaw mix:
3 cups grated green cabbage
2 cups grated carrots
1 apple grated
1 small onion-finely chopped
For dressing:
2 cups thick curds- beaten
1 tsp whole grain mustard (available at most food stores)
1/2 tsp cumin powder
1/2 tsp pepper powder
Pinch of turmeric powder
1 tsp salt (Adjust according to taste)
1 tsp finely chopped coriander leaves
Mix all the ingredients for the dressing and pour over the Coleslaw mix. You may add a dash of Tabasco sauce if you want it spicier. Toss well and chill for 30 minutes. Serve chilled as an accompaniment to rotis, rice or grilled chicken / fish.
ABM BLACK FOREST BREAD
~Shared by Doe, Oliver, B.C.
1.5lb:
1 c water
2 tbsp marg
1 lg egg
1/2 tsp salt
1 tsp almond or vanilla extract
1/4 c sugar
3 c flour
3 tbsp instant skim milk pwdr
3 tbsp cocoa
1 1/4 tsp yeast
2/3 c s.s. chips, pref jumbo
1/ 3c whole maraschinos well drained on paper towel
2lb:
1 1/4 c water
3 tbsp marg
1 lg egg
3/4 tsp salt
2 tsp almond or vanilla extract
1/3 c water
4 c flour
1/4 c skim milk powder
1/4 c cocoa
1 1/4 tsp yeast
1 c s.s. chips
2/3 c whole maraschinos, well drained
Add all ingred except choc chips & cherries to machine, select sweet or basic white cycle. Add choc chips & cherries at signal.
CHIPOTLE PULLED-PORK BARBECUE SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Sweet-and-sour pickles are a tasty foil to the smoky barbecue sauce in this updated Southern-style sandwich. Serve with coleslaw.
1 (7-ounce) can chipotle chiles in adobo sauce
1/4 cup barbecue sauce
1 teaspoon garlic powder
1 1/2 teaspoons ground cumin
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon olive oil
3 cups thinly sliced onion
2 teaspoons chopped fresh thyme
1 teaspoon sugar
6 (1/2-ounce) slices provolone cheese
12 sandwich-cut bread-and-butter pickles
6 (2 1/2-ounce) Kaiser rolls
Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile.
Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.
Heat a large nonstick skillet over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 tablespoons onions, and 2 pickle slices on bottom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.
Yield: 6 servings (serving size: 1 sandwich)
BANANA YEAST BREAD
~Shared by Treva, NC
3/4 cup milk
1/2 cup butter
1/2 cup sugar
5-1/4 to 6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3 eggs
3 medium ripe bananas, mashed
1 teaspoon water
DIRECTIONS
In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes. Beat remaining egg with water; brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown.
Yield: 2 loaves.
Nutrition Facts One serving: (1 slice) Calories: 152 Fat: 4 g Saturated Fat: 2 g Cholesterol: 32 mg Sodium: 128 mg Carbohydrate: 25 g Fiber: 1 g Protein: 4 g
Source: Country Woman
OVEN-GRILLED REUBEN SANDWICHES
~Shared by Johnny, LA
The store-bought sauerkraut often used in this classic deli sandwich can be bland and less than palatable. Our surprising solution is to simmer bagged coleslaw with vinegar and sugar to produce a great-tasting sauerkraut.
Serves 4
Sweet-and-sour cabbage and a zesty mustard- flavored mayonnaise transform this deli classic into something special. "Oven-grilling" allows you to cook the sandwiches all at once (and with- out turning them) rather than cooking in batches on the stovetop.
* 1/3 cup cider vinegar
* 2 tablespoons sugar
* 1 (16-ounce) bag coleslaw mix
* Table salt and ground black pepper
* 1/4 cup mayonnaise
* 1/4 cup Dijon mustard
* 8 slices hearty rye bread
* 8 slices Swiss cheese (about 1/2 pound)
* 1 pound thinly sliced corned beef
* 2 tablespoons unsalted butter, melted
1. Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees. Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.
2. Combine mayonnaise and mustard in small bowl. Spread 1 tablespoon mayonnaise mixture on each bread slice. Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 more slice cheese on top of 1 bread slice. Top with second slice of bread and compress sandwich with your hands. Repeat to make 3 more sandwiches. Brush tops and bottoms of sandwiches with melted butter.
3. Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.
MEDITERRANEAN FISH STEW
~Shared by Jim D., WA State
Active Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
2 tsp olive oil
4 small red potatoes (1 lb), sliced 1/4 in. thick
1 bag (1 lb) frozen pepper stir-fry mix
2 cloves garlic, chopped
1/3 cup water
1 jar (26 oz) marinara sauce
1 lb tilapia or catfish fillets, cut into 3-in. pieces
1/4 cup sliced pimiento-stuffed green olives
2 Tbsp chopped cilantro
PREPARATION
1. Heat oil in a large nonstick skillet over medium-high heat. Spread potatoes in an even layer. Top with frozen peppers; sprinkle with garlic. Cover; cook 5 minutes.
2. Add water, cover and reduce heat. Simmer 5 minutes or until potatoes are tender, stirring a few times. Add marinara sauce and bring to a boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes until fish is just cooked through. Sprinkle with olives and cilantro.
Nutrition Facts
Yield 4 servings
Amount Per Serving
Calories 359
Total Fat 8g
Saturated Fat 2g
Cholesterol 58mg
Sodium 980mg
Total Carbohydrates 42g
Dietary Fiber 6g
Protein 29g
Source: Woman's Day
ASPARAGUS CHICKEN FRICASSEE
~Shared by Treva, NC
1/3 cup all-purpose flour
1 teaspoon salt, optional
1/2 teaspoon paprika
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons vegetable oil
2 cups chicken broth, divided
1 teaspoon dill weed
3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
Hot cooked noodles, optional
DIRECTIONS
In a bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until asparagus is almost tender. Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce over noodles if desired.
Yield: 4 servings.
Nutrition Facts One serving: (prepared without salt and with reduced-sodium broth; calculated without noodles) Calories: 244 Fat: 11 g Saturated Fat: 0 g Cholesterol: 65 mg Sodium: 115 mg Carbohydrate: 11 g Fiber: 0 g Protein: 27 g
Diabetic Exch: 3 lean meat, 1 vegetable, 1/2 starch.
Source: Country Woman
PECAN DREAMS
~Shared by Larry J., Spring Hill, TN
Sweet treats for the weekend
INGREDIENTS:
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 cup nuts, ground
1 teaspoon vanilla
Powdered sugar
TO PREPARE:
Cream butter and sugar; add remaining ingredients and mix together. Roll in balls. Bake on greased cookie sheet for 15 to 20 minutes at 350 degrees. Roll in powdered sugar while hot and again when cool.
YIELDS: 2 dozen
Source: "Little Rock Cooks..."
NONNIE'S DATE DELIGHTS
~Shared by Linda H., Rosharon, TX
1 Cup chopped dates (10 oz.)
1 Cup Sugar
3 Tbsp. Butter
1 Egg, well beaten
1/2 Tsp Vanilla extract
2 Cups Rice Krispies
3/4 Cup Chopped pecans
1 Cup Coconut
Mix dates, sugar, butter and egg in a heavy skillet. Melt over low heat - cook for about 5 minutes on low, until bubbly. Turn off fire and add vanilla, Rice Krispies and pecans. When cool enough to handle, roll into small balls and roll in coconut.
POT ROAST WITH HERBS
~Shared by Treva, NC
1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped onion
1/2 cup apple cider or red wine
1 can (8 ounces) tomato sauce
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
3 medium cloves garlic, minced
Trim beef roast. Cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this). Combine all remaining ingredients; pour over the roast.
Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.
Serves 8.
SPARKLING JELL-O GULPS
~Shared by Patricia, Charlevoix, MI
1 package cherry Jell-O
1/2 teaspoon baking soda
1 pint rainbow sherbet
1 part sparkling cider
1 part ginger ale
cherry pop rocks for the rim of the glass
Make the Jell-O according to package instructions, adding baking soda and pour into a 9 inch square baking dish to cool.
When firm, cut the Jell-O into 3/4 inch cubes and put in the bottom of a tall festive glass. Add a small scoop of sherbet to each one. Top each one off with sparkling cider and ginger ale, then sprinkle cherry pop rocks on the rim of the glass and serve immediately.
Makes 12 Gulps.
PORK AND MUSHROOM CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 lb. pork tenderloin
3 slices bacon
1/3 c. diced onion
1/2 c. canned mushrooms
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 c. sifted crumbs
1/4 c. mushroom liquid
Dice bacon and fry in skillet. Remove bacon and brown onion and mushrooms in drippings. Remove and combine with bacon. Cut pork into pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining bacon drippings. Fill a 1 quart casserole with alternate layers of meat and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350 degrees) 1 hour. May be prepared ahead of time.
Serves 4.
FROZEN BANANA SPLIT SALAD
~Shared by Treva, NC
5 ripe bananas
1 cup sugar
2 1/2 tablespoons lemon juice
8 ounces sour cream
2 (8-ounce) containers whipped topping
1 cup cherries, drained & chopped
1 large can pineapple, drained
1/2 cup pecans, chopped
Mash bananas. Add lemon juice & sugar. Mix well & add remaining ingredients. Pour into a buttered 13 x 9 x 2 pan & freeze. Cut into squares & serve.
Yield 8-10 servings.
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SPINACH CASSEROLE AU GRATIN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 (14 ounce) can water-packed artichoke hearts, drained and finely chopped
- 1/4 cup low-fat, low-sodium chicken broth
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 2 tablespoons minced onion
- 1 tablespoon chopped garlic
- 1/2 teaspoon black pepper
- 1/2 cup fat-free sour cream
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- Butter-flavored nonstick cooking spray
DIRECTIONS
Preheat oven to 350 degrees F.
Combine all ingredients.
Spray a souffle dish with butter-flavored nonstick cooking spray. Pour ingredients into dish. Bake for 1 hour, until golden brown and bubbly.
Nutritional Information Per Serving (1 cup): Calories: 142, Fat: 5 g, Cholesterol: 116 mg, Sodium: 483 mg, Carbohydrate: 15 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 11 g
Diabetic Exchanges: 1/2 Carbohydrate, 2 Vegetable, 1 Saturated Fat
Source: "Express Lane Diabetic Cooking"
ROASTED GAME HENS WITH SAVORY VEGETABLE STUFFING
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Stuffing:
- 1 cup cooked white rice (can use leftover rice)
- 2 tablespoons minced garlic
- 1/2 teaspoon ground sage
- 2 teaspoon olive oil
- 1 package (1/2 pound) frozen mixed vegetables
Glaze:
- 1/2 cup no-added-sugar apricot jelly
- 1 tablespoon Dijon mustard
- Salt and fresh ground pepper to taste
- 2 (14-ounce) frozen Cornish game hens, defrosted, washed, halved, and skinned (giblets removed)
DIRECTIONS
Preheat oven to 350 degrees F.
In a large bowl, mix together rice, garlic, sage, oil, and vegetables. Set aside.
In a small saucepan or in the microwave, heat the jelly until it melts. Add the mustard, salt, and pepper.
Spread the stuffing over the bottom of a nonstick casserole dish. Top with the Cornish game hens halves. Bake, uncovered, for 20 minutes. Brush the glaze over the hens. Continue to bake for another 15-20 minutes, brushing with glaze occasionally, until hens are cooked through and juices run clear.
Nutritional Information Per Serving (1/2 hen, 1/2 cup stuffing): Calories: 307, Fat: 7 g, Cholesterol: 117 mg, Sodium: 163 mg, Carbohydrate: 31 g, Dietary Fiber: 2 g, Sugars: 9 g, Protein: 29 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
ITALIAN RAVIOLI SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 cups frozen ravioli (meat or cheese)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon Italian seasoning
- Salt and fresh ground pepper to taste
- 1 1-pound package frozen Italian vegetables
- 1 cup shredded cabbage
- 5 cups fat-free, reduced-sodium chicken broth
DIRECTIONS
Boil the ravioli according to package directions. Drain and set aside.
In a large sauce pot over medium-high heat, heat the olive oil. Add the onions and seasonings. Cook for 2-3 minutes.
Add the Italian vegetables and cabbage. Cook for another 3-4 minutes. Add broth and ravioli. Cook for another 15 minutes.
Nutritional Information Per Serving (about 1 cup): Calories: 192, Fat: 5 g, Cholesterol: 15 mg, Sodium: 529 mg, Carbohydrate: 27 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 10 g
Diabetic Exchanges: 2 Starch, 1 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
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DIABETIC CAKE
~Shared by Luanne, FL
Found this recipe and thought of all of the a2zer's who might like to have it. There wasn't any other info with it.
2 cups of plain flour
2 tsps of baking soda
1 tsps baking powder
1 tbs of Splenda or any artificial sweetener
1 cup of chopped dates
1 egg
1 stick of margarine
1 tsp vanilla flavoring
1/4 teaspoon salt
1/4 teaspoon cloves
1/2 of cinnamon
1-1/2 cup of applesauce
Sift together flour, soda, baking powder, salt , cloves, cinnamon and sweetener. Add dates, applesauce, egg, margarine and vanilla. Beat well and pour into a greased and floured tube pan or cake pan. Bake about 50 minutes in a 350 degree oven..
SHRIMP, CORN, AND PEPPER SAUTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 3-4 ounces shrimp, 2/3 cup vegetables
INGREDIENTS
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 cup frozen corn
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup halved cherry tomatoes
- 2 tablespoons fresh lemon juice
- 1 pound frozen cooked shrimp, thawed
- 2 tablespoons minced fresh basil
- Fresh black pepper and salt to taste
DIRECTIONS
In a large skillet over medium heat, heat the oil. Add the onion and saute for 5 minutes. Add the corn and peppers and saute for 5 minutes.
Add the cherry tomatoes and lemon juice. Cover, reduce heat to low, and cook for 3 minutes. Add the shrimp, basil, black pepper, and salt and cook 1 more minute.
Nutritional Information Per Serving: Calories: 185, Fat: 5 g, Cholesterol: 190 mg, Sodium: 224 mg, Carbohydrate: 14 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 22 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
MARINATED ARTICHOKE COLESLAW
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups shredded green cabbage
- 1/2 cup chopped (cored and seeded) red bell pepper
- 2 green onions, thinly sliced
- 2 tablespoons nonfat mayonnaise
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 2 tablespoons nonfat Italian dressing
DIRECTIONS
In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving.
Nutritional Information Per Serving (2/3 cup): Glycemic Index: 8, Glycemic Load: Less than 1, Calories: 28, Protein: 2 g, Carbohydrates: 5 g, Dietary Fiber: 2 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 169 mg Diabetic Exchanges: 1 Vegetable
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
LIGHT LEMON CAKE
~Shared by Mary S., Nashville, TN
Yield: 20 servings
INGREDIENTS
- 1 box (1 pound, 2.25 ounces) white or lemon cake mix
- 1 cup water
- 1/2 cup nonfat or light sour cream
- 1/2 cup fat-free egg substitute
- 2 packages (4-serving size each) sugar-free lemon gelatin mix
- 1 cup boiling water
- 1 cup cold tap water
Frosting:
- 2 cups nonfat or light whipped topping
- 3/4 cup light lemon yogurt
DIRECTIONS
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan. Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed. Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving (1/20 of recipe): Calories: 138, Carbohydrate: 26 g, Cholesterol; 0 mg, Fat: 2.3 g, Fiber: 0.2 g, Protein: 3.1 g, Sodium: 218 mg, Calcium: 60 mg
Diabetic Exchanges: 2 Carbohydrate, 1/2 Fat
Source: "Diabetic Dream Desserts"
CURRIED ORZO AND VEGETABLE SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup uncooked orzo pasta
- 1-1/2 cups small broccoli florets
- 1-1/2 cups small cauliflower florets
- 1/3 cup dark or golden raisins
- 1/3 cup chopped roasted salted peanuts
Dressing Ingredients:
- 1/2 cup plus 2 tablespoons nonfat or light mayonnaise
- 1 to 2 teaspoons mild curry paste
DIRECTIONS
Cook the orzo al dente according to package directions. One minute before the orzo is done, add the broccoli and cauliflower to the pot and cook for 1 minute, until the broccoli turns bright green and the vegetables are crisp-tender. Drain the orzo and vegetables, rinse with cool water, and drain again.
Place the orzo mixture in a large bowl, add the raisins and peanuts, and toss to mix well. To make the dressing, place the mayonnaise and curry paste in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well.
Cover the salad and chill for at least 2 hours before serving. Mix in a little more mayonnaise just before serving if the salad seems to dry.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 155, Carbohydrate: 25 g, Cholesterol: 0 mg, Fat: 3.5 g, Fiber: 2.4 g, Protein: 5.3 g, Sodium: 162 mg, Calcium: 21 mg
Diabetic Exchanges: 1-1/4 starch, 1 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan
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TRIPLE CORN CHOWDER
~Shared by Mary S., Nashville, TN
1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 tablespoons chopped onion
1 teaspoon instant chicken bouillon granules
Dash pepper
1 cup milk
2 tablespoons yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 tablespoons corn nuts or coarsely broken corn chips (optional)
In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips.
Makes 2 side-dish servings.
ASIAN SALAD
~Shared by Mary S., Nashville, TN
1 Tbsp. sesame dressing
3 oz. raw chicken breast, no skin
1 medium raw carrot, cut into coins
1/4 cup raw spinach
1 cup raw sweet red peppers, cut into lengthwise slices
1 oz. peanuts, all types, oil-roasted, with salt
Grill chicken, until done. While chicken is cooking, arrange vegetables on plate keeping separate. When chicken is done, slice and add to plate with vegetables, again, keeping separate. Keep dressing on the side.
Serves 2
THAI SALMON PUFFS
~Shared by Mary S., Nashville, TN
2 ~ 4 to 5 oz. salmon fillets
4 sheets phyllo pastry
1 oz. butter
1 tsp. grated ginger
1 clove garlic, pressed
1 scallion, finely chopped
1 tbsp. fresh coriander, finely chopped
zest and juice of 1 lime
salt and pepper
Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2 to 3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter. Cook at 400 degrees for 20 to 25 minutes, until brown and crispy.
Serves 2.
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BAKED ENCHILADA CASSEROLE
I love this casserole, especially since we are Tex-Mex fans here. A dollop of sour cream to each serving is
mucho bueno.
Makes: 8 servings
Prep: 35 min
Cook: 30 min
Ingredients
3 tablespoons Crisco® Pure Corn Oil
1 large onion (1 cup), chopped
2 cloves garlic, minced
2 pounds lean ground beef
1 1.25-oz package taco seasoning mix
1 4-oz can diced green chiles
12 5-6 inch diameter corn tortillas
1 15-oz can black beans; rinsed and drained
2 cups grated sharp Cheddar cheese
1 15-oz jar enchilada sauce
1 16-oz jar salsa
Crisco® Original No-Stick Cooking Spray
Salt and pepper
Directions
HEAT oven to 350°F. Spray a 13 x 9 x 2-inch glass dish with no-stick cooking spray.
HEAT oil in large skillet over medium heat; add onion and garlic. Sauté just until onion is soft; remove from skillet.
ADD ground beef; cook over medium high heat until brown, about 10 minutes. Reduce heat to low. Add onion and garlic back to pan. Mix in taco seasoning and green chiles; sauté 5 minutes. Season mixture with salt and pepper to taste.
OVERLAP 6 tortillas on bottom of prepared dish, covering dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef.
POUR half of enchilada sauce and half of salsa over beans. Sprinkle with 1/2 cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.
BAKE until hot and bubbling at edges, about 30 minutes. Let stand 5 to 10 minutes before serving.
POTATO, CHEDDAR, AND CHIVE SOUP
Yield: Makes 4 to 6 servings
4 large potatoes, peeled and sliced
4 cups chicken stock, plus more as needed
1 large clove garlic
1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1 cup heavy cream, half-and-half, or sour cream (optional)
1/4 cup crumbled sharp Cheddar cheese, for garnish
Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.
Source: Epicurious, September 2003
OUTRAGEOUS ARTICHOKE DIP
2 14 oz cans artichoke hearts, drained
2 cups grated Parmesan cheese (8oz.)
1 cup mayonnaise (not salad dressing or Miracle Whip)
1 cup sour cream
1 t. bottled red pepper sauce
2 pounds corn chips
Assorted fresh vegetables
Preheat oven to 300 degrees. In food processor with steel blade process artichokes until finely chopped. Place in large bowl with remaining ingredients (except chips and vegetables) and stir until well mixed. Pour into a 4 cup casserole dish. (can be made ahead. Cover and refrigerate up to 24 hours) Bake 45 minutes or until golden brown and bubbly. Serve warm with vegetables and chips.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
MEXI-CHILI CASSEROLE
1/2 lb. ground beef
15 oz. can kidney beans
15 oz. can tomato sauce
2 t. chili powder
1 t. salt
1/2 c. chopped onion
1 1/2 c. grated cheese
6 oz. corn chips (reserve 1 cup)
Brown meat. Add remaining ingredients and bake at 375* in a 2 qt. casserole dish for 25 minutes. Spread top with 1 1/2 c. sour cream. Sprinkle with 1/2 c. grated cheese and reserved chips. Return to oven for 3-4 minutes to melt cheese.
CREAMY CHICKEN ENCHILADAS
Serve a Mexican favorite your family will love.
Serves: 6
Prep. time: 20 minutes
Cooking time: 40 min.
1 can (10 3/4 oz.) Campbell's® Cream of Chicken or Campbell's® 98% Fat Free Cream of Chicken Soup or 25% Less Sodium
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
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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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