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A to Z Recipes
March 25, 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. They call this "hump day"; I assume it is because we're over the proverbial midpoint or "hump" of the work week. I do shift work and each week has a different "hump". Monday was
"hump day" for me and Thursday is "Friday" for me. And my "weekend" is only one day, which is Friday this week. Have I confused you yet?
I'm so excited about the Great Southeastern Escape (GSEE) which is what the group named this year's gathering. The dates are August 11 -
17, 2009, and we'll be meeting up in New Smyrna Beach,
Florida. Even though we lost thousands of readers when our newsletter host skipped out on us, we still have a lot of readers who live in or near Florida. It would be wonderful to meet all of you. Won't you check your schedule and see about spending your vacation with us? The
web site is 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. Looks like we're doing okay with recipes being shared but we could always use more (everybody expects a really huge issue for theme topics... they just forget it takes
everyone's help to pull it off). 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.
What a great time I had preparing today's issue. I got started in selecting recipes and could hardly stop! So... there are quite a few recipes in this issue with lots of extras for you. Many thanks to the following for their help:
Patricia, Charlevoix, MI
Mary H., Montreal, Canada
Johnny, LA
Julia, San Antonio, TX
Pat, Merritt Island, FL
Jim D., WA State
Jean M., OH
Bill Anatooskin, Burnaby, BC, Canada
Marilyn M., Canton, OH
Treva, NC
Larry J., Spring Hill, TN
Jessica, Corfu, Greece
Linda H., Rosharon, TX
Pam, Swanton, OH
Larry Holmes, Toronto, Canada
Luanne, FL
Chris M., NM
Dorie, IL
Doe, Oliver, B.C.
Shirley, WA State
Jean, Syracuse, NY
Barb, Chula Vista, CA
Ann, Mims, FL
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 Patricia, Charlevoix, MI
Blessed are the young, for they shall inherit the national debt.
~Herbert Hoover
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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It's up to you!
~Shared by Mary H., Montreal, Canada
One song can spark a moment,
One flower can wake the dream,
One tree can start a forest,
One bird can herald spring.
One smile begins a friendship,
One handclasp lifts a soul,
One star can guide a ship at sea,
One word can frame the goal.
One vote can change a nation,
One sunbeam lights a room,
One candle wipes out darkness,
One laugh will conquer gloom.
One step must start each journey,
One word must start each prayer,
One hope will raise our spirits,
One touch will show you care.
One voice can speak with wisdom,
One heart will know what's true,
One life can make the difference,
You see, it's up to you!
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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100 Meals for Under $10
~Shared by Johnny, LA
Feeling the pinch at the grocery checkout? You're not alone. We've rounded up our favorite recipes, tips, tricks and for keeping both wallets and bellies pleasantly full. Browse our cookbook of main dishes, all fit to feed a family of four for $10 or less.
http://food.aol.com/frugal-feasts?ncid=emlcntusfood00000001
Supercook
~Shared by Julia, San Antonio, TX
A new recipe search engine that finds recipes you can make with only the ingredients you have at home. To begin, simply start adding ingredients you have in the green box on the top left. The more ingredients you add, the better the results will be.
http://www.supercook.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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Women are Baaad!
~Shared by Pat, Merritt Island, FL
Do you know someone like this??
A woman was in town on a shopping trip. She began her day finding the most perfect shoes in the first shop and a beautiful dress on sale in the second. In the third everything had just been reduced to $5 when her cell phone rang. It was a female doctor notifying her that her husband had just been in a terrible accident and was in critical condition and in the ICU.
The woman told the doctor to inform her husband where she was and that she'd be there as soon as possible. As she hung up she realized she was leaving what was shaping up to be her best day ever in the shops. She decided to get in a couple of more shops before heading to the hospital.
She ended up shopping the rest of the morning, finishing her trip with a cup of coffee and a beautiful slice of pie complementary from the last shop. She was jubilant.
Then she remembered her husband. Feeling guilty, she dashed to the hospital. She saw the doctor in the corridor and asked about her husband's condition.
The lady doctor glared at her and shouted, 'You went ahead and finished your shopping trip didn't you! I hope you're proud of yourself! While you were out for the past four hours enjoying yourself in town, your husband has been languishing in the Intensive Care Unit! It's just as well you went ahead and finished, because it will more than likely be the last shopping trip you ever take! For the rest of his life he will require round the clock care. And you'll now be his caregiver!'
The woman was feeling so guilty she broke down and sobbed...........
The lady doctor then chuckled and said, "I'm just pulling your leg. He's dead. What did you buy?"
A Ladies Poem
~Shared by Jim D., WA State
He didn't like the casserole
And he didn't like my cake.
He said my biscuits were too hard...
Not like his mother used to make.
I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.
I pondered for an answer
I was looking for a clue.
Then I turned around and smacked the crap out of him...
Like his mother used to do.
'Service'
~Shared by Jean M., OH
I became confused when I heard these terms with reference to the word 'service'.
Internal Revenue 'Service'
U.S. Postal 'Service'
Telephone 'Service'
TV 'Service'
Civil 'Service'
State, City, County & Public 'Service'
Customer 'Service'
This is not what I thought 'service' meant. But today, I overheard two farmers talking, and one of them said he had hired a bull to 'service' a few cows.
BAM!!! It all came into focus.
Now I understand what all those 'service' agencies are doing to us.
Now you are as enlightened as I am.
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: Peanut Butter Pie
Submitted by: Patricia, Charlevoix, MI
Posted on: November 2, 2008
Review by: Maggie, TX
I'll admit this up front: I do not normally make desserts at my house. We get enough calories from the food I prepare so it is something we normally skip. When my kids were growing up, if I made dessert and set it in a serving dish in the fridge, it would remain there - untouched. You see, they knew it had to be for work or a function because Mom
didn't make desserts for them (except for holidays). But I broke with tradition and tried a fantastic recipe for Peanut Butter Pie. I think most
peanut butter pies contain too much peanut butter. Sounds weird but true. The one that Patricia submitted in her special issue posted on November 2, 2008 was a delicious exception. It was rich and creamy and not laden with peanut butter; it had just enough to make it earn its moniker. (I used a little less sugar in mine.) I will definitely make this one again. It is a keeper!
PEANUT BUTTER PIE
~Shared by Patricia, Charlevoix, MI
4 ounces cream cheese
1/3 cup peanut butter
9 ounces Cool Whip
1 cup powdered sugar
1/3 cup milk
Graham Cracker crust
Cream sugar and cream cheese until smooth. Add peanut butter and milk and beat until smooth. Fold in 9 ounces of Cool Whip. Freeze long enough to firm up, then refrigerate.
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:
COTTAGE CHEESE DELIGHT
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core, a handy new kitchen tool.
Made this recipe yesterday and thoroughly enjoyed it as a dessert.
Serves 4 - 6
1 - 8 oz. container of dry curd cottage cheese or use regular
1 - 3 oz. package of orange jello powder
1 - 9 oz. can of crushed pineapple, drained well
1 - 10 oz. can of mandarin orange segments, drained well
1 - 3 oz. package of dream whip or cool whip powder
In a glass mixing bowl, add cottage cheese.
Sprinkle the cheese with the orange jello powder and stir to mix.
Add drained pineapple and mandarin orange segments and mix to combine.
Prepare dream whip or cool whip powder in accordance with package instructions.
Fold into the fruit mixture until well combined.
Cover with plastic wrap and refrigerate for 2 hours to chill.
CRANBERRY ALMOND MACAROONS
~Shared by Marilyn, Canton, OH
You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. “My husband is diabetic, and he loves these. A co-worker calls them 'a piece of coconut heaven'.”
2 egg whites
1/4 teaspoon almond extract
Sugar substitute equivalent to 2 tablespoons sugar
1 cup flaked coconut
1/4 cup dried cranberries, chopped
1/4 cup chopped almonds
1/4 cup semisweet chocolate chips, melted
Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray.
Bake at 325° for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack.
Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set.
Yield: 1 dozen cookies
Source: Cooking for 2
SPAM STICKERS
~Shared by Treva, NC
Great American SPAM Championship, Kid Chef, Lauren Carver of Knoxville, Tennessee Valley Fair
2 Tbsp sesame oil
1 small onion, chopped
1 bell pepper, chopped
1 cup match-stick style carrots
1 head of cabbage, shredded
1/4 cup teriyaki sauce
salt and pepper to taste
1 (12 oz) can SPAM Hot-n-Spicy
1 pkg wonton wrappers
Vegetable oil
1/2 cup water
Optional: Asian dipping sauce
Heat sesame oil in skillet and sauté onions and peppers. Add carrots, cabbage, teriyaki sauce, salt and pepper. Cook for 10-15 minutes on low heat. Add SPAM and mix well. Spoon a tablespoon on mixture onto wonton wrapper, fold over and seal edges with water; cut in circular shape. Continue until all wrappers have been used. Heat vegetable oil in skillet over medium heat and fry filled wrappers to a light brown, about 2 minutes. Add 1/2 cup water to the pan to cover the dumplings. Cook until the water is absorbed about 5-7 minutes. Serve with your favorite Asian dipping sauce.
MUSHROOM SOUP
~Shared by Larry J., Spring Hill, TN
Don't let this one get away.
INGREDIENTS:
1 cup chopped green onions
5-1/3 tablespoons butter
2 cups chopped fresh mushrooms
2 tablespoons flour
1 (13-3/4 ounce) can chicken broth
13-3/4 ounces milk
Salt, pepper, cayenne pepper to taste
TO PREPARE:
Saute onions in butter until tender, about 5 minutes. Add mushrooms. Cook 2 minutes. Add flour and chicken broth and simmer 5 minutes. Add milk, salt, pepper and cayenne pepper and heat. (You may have to add a little water or milk if soup taste too rich.)
SERVES: 4 - 6
Source: "River Road Recipes II...A Second Helping"
WEST AFRICAN CHICKEN AND GROUNDNUT STEW
~Shared by Jessica, Corfu, Greece
2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion -- chopped
1 clove garlic -- minced
1/2 teaspoon ground red pepper
1 can whole tomatoes -- (28-oz.) undrained, cut up
1 can Great Northern Beans -- (15.5-oz.) undrained
1 can Niblets Golden Sweet Corn -- (11-oz.) drained
1 sweet potato -- peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice
Cut chicken breasts into 1/2-inch pieces. In 4-quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick add additional water. Serve stew over hot rice.
Source: cdkitchen.com
OLD FASHIONED GOULASH
~Shared by Treva, NC
3 cups rotini pasta
1 lb. ground beef
2 onions, chopped
10 oz. can condensed tomato soup
2 (14 oz.) cans diced tomatoes with garlic, undrained
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Meanwhile, cook ground beef and onion until meat is browned and onion is tender, stirring to break up meat. Drain well. Add soup and diced tomatoes and cook for 3-5 minutes until blended, stirring frequently. Add pasta and pour into 3 quart glass casserole. Bake at 350 degrees for 40-50 minutes until bubbly and hot.
6 servings
Note: Unless a recipe says to cover, don't cover - that's standard recipe writing. And this recipe doesn't need any more salt. There is already 1000 mg per serving because of the canned tomato ingredients.
NONNIE'S HOT MILK CAKE
The base of her coconut cake.
~Shared by Linda H., Rosharon, TX
4 eggs, reserve 2 whites
2 C. sugar
1 ¼ C milk
¼ lb (1 stick) butter at room temperature
2 c. milk
2 tsp baking powder
2 c. flour
Pinch of salt
1 tsp fresh lemon juice
1 tsp vanilla
Beat the eggs for 10 min. Heat Milk with butter just until butter melts. It should not be too hot. Add the dry ingredients to the eggs and blend. Then add the milk with the mixer on low speed. Add lemon juice and vanilla.
Grease 2 9” pans. Bake at 375 for 25 min.
Icing:
2 egg whites
1 c. sugar
4 Tbsp water
¼ tsp salt
1 tsp vanilla
Combine in a double boiler and beat until it holds stiff peaks.
Frost cake. Top with fresh grated coconut if desired.
APPLE CHEESE BALL
~Shared by Marilyn, Canton, OH
8 ounces white Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon ground red pepper
Paprika
1 1/2-inch cinnamon stick
1 bay leaf
Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
Coat ball heavily with paprika; cover and chill 1 hour.
Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.
Yield: 10 to 12 appetizer servings.
PULL-APART BACON ROLLS
~Shared by Treva, NC
16 oz smoked bacon
1 tsp vegetable oil
3/4 cup chopped green pepper
3/4 cup chopped onion
3 cans (7.4 oz each) buttermilk biscuit dough
1/2 cup melted margarine
2 oz shredded cheddar cheese
Heat oven to 350 degrees.
Cook bacon until crisp. Drain, crumble and set aside.
Place oil in a skillet, heat over medium-high heat until oil is warm.
Add green pepper and onion; saute until tender.
Cut biscuits in fourths. Place in a large mixing bowl. Add vegetables, bacon, cheese and margarine. Toss until thoroughly mixed.
Spoon into a 10" tube pan coated with cooking spray.
Bake 30 minutes. Immediately invert onto a large serving plate.
GRIFF'S AMERICAN CREOLE SEASONING MIX
~Shared by Johnny, LA
Ingredients:
4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry's® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves
Instructions:
Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)
BAKED MACARONI & CHEESE
~Shared by Pam, Swanton, OH
2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) Velveeta cheese
2 cups (8 ounces-dry) elbow macaroni
1/4 cup bread crumbs
In a saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, broken into small pieces. Heat until melted, stirring constantly. Cook macaroni as directed and drain. Combine with sauce in a 2 quart casserole, tope with remaining cheese and bread crumbs. Bake at 350F. for 20 to 25 minutes until nicely browned.
Makes four servings as a main dish. More than that as a side order. Serve with optional garnish of catsup.
OPTIONAL: MACARONI TERHUNE Van DEWATER
Follow the above recipe with the addition of cubed ham, diced green pepper, and sliced fresh mushrooms for a delightful main course. (Onions are OK, too). This variation was originated by the master chef whose nom de' plume it bears.
PRALINE-TAFFY-APPLE PIE
~Shared by Treva, NC
Pastry for Double-Crust Pie (see recipe below)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
Dash salt
6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
10 caramels, cut in half
Half and half, light cream, or milk
1. For pastry: Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll out half of the pastry to form a 12-inch circle. Fit into a 9-inch pie plate. Trim even with rim of pie plate. For top crust, roll out the remaining dough. Set aside.
2. For praline mixture: Combine the brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. Mix well and set aside.
3. In a large mixing bowl, combine the granulated sugar, the 3 tablespoons flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat.
4. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with all the caramels. Repeat layers with the apples and praline mixture.
5. Cut slits in top crust; place on filling and trim 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry, fluting edge. Brush crust with the half and half, cream, or milk. Cover edge with foil.
6. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until the top is golden and apples are tender. Serve warm.
Makes 10 servings.
LITTLE LIVER SPECIALTY
~Shared by Larry Holmes, Toronto, Canada
1 pound chicken livers
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 can (3 or 4 ounces) sliced mushrooms
1 1/2 teaspoon Worcestershire sauce
Shake chicken livers, a few at a time, in mixture of flour, salt and pepper in plastic bag to coat evenly.
Brown in butter in large skillet over low heat. Stir in mushrooms and liquid and Worcestershire sauce.
Cover loosely, cook slowly, 10 minutes until liquid is absorbed.
Serves 4.
HAM FRIED RICE
~Shared by Luanne, FL
One way to use your left-over Easter ham.
3 eggs
1 pinch salt
2 cups cooked rice -- cold
1/4 cup ham -- chopped
2 tablespoons peas
1/3 cup onion -- shredded
sprinkle soy sauce
Beat eggs in a bowl, adding a pinch of salt.
Heat 2 Tablespoons oil in a pan and add eggs, cooking for 1 minute. Add 2 cups cold rice and fry well, mixing with the eggs.
Add ham, peas, and onion. Stir fry for 2 minutes. Sprinkle with soy sauce prior to serving.
BEST EVER BISCUITS
~Shared by Treva, NC
Be sure to enjoy a few while they are still warm.
3 cups flour
4 1/2 tsp baking powder
2 1/2 tbsp white sugar
3/4 tsp salt
3/4 tsp cream of tartar
3/4 cup shortening
1 cup milk
1 medium egg
Makes: A bunch of biscuits (sorry, they don't last long enough to count), but using a small cutter the recipe makes about 2 & 1/2 dozen I believe.
Combine flour, baking powder, sugar, salt and cream of tartar together lightly.
Cut in shortening until mixture is course with particles the size of peas.
Make a well in the center of mixture; pour in half the milk and mix gently.
Add egg with remaining milk to mixture and mix lightly with a fork.
Turn out onto lightly floured surface. Roll or pat to thickness of 1/2-inch to 3/4-inch.
Cut with lightly floured cutter. Place on cookie sheet and bake in a 400°F oven for 12-15 minutes or until lightly browned.
NOTE: You can use a drinking glass as a biscuit cutter, just be sure to dip it in flour to prevent sticking. Other alternatives are tin cans (well washed of course. Be careful they are quite sharp. You will have to punch a couple of air holes in the solid end or you'll have problems getting the biscuits to fall out of the cutter.)
MOUNDS COCONUT CREAM PIE
~Shared by Chris M., NM
**(Make a day ahead-needs to chill 6-8 hours)**
2/3 c sugar
1/3 c cornstarch
2 T flour
1/4 t salt
3 eggs
3 c milk
1 T butter
2 T vanilla
1-1/4 c Mounds coconut
1 baked pie crust-cooled
8 oz Cool Whip-thawed
1/2 c toasted Mounds coconut
Stir sugar, cornstarch, flour and salt into a 3 qt saucepot. Add eggs and whisk until well blended. Gradually add milk gently mixing as you pour. Bring to a boil on medium heat whisking until mixture boils. Boil-stirring for 1 minute. Remove from heat and add butter and vanilla. Add coconut until blended. Pour in crust. Press plastic wrap directly onto filling surface to avoid a skim and chill 6-8 hours. Just before serving, remove plastic and top with Cool Whip and toasted coconut. Original recipe courtesy of Mounds candy.
VEGETABLE AND MEATBALL SOUP
~Shared by Jim D., WA State
Serving: Serves: 12
Cook Time: 30 minutes
Total Time: 1 hour
SOUP
6 cups water
4 cups canned tomatoes
1 1/2 cups chopped celery
2 cups sliced carrots
5 medium potatoes, peeled and diced
3 bay leaves
2 tablespoons chopped parsley
1 tablespoon sugar
4 teaspoons salt
2 teaspoons ground oregano
2 teaspoons seasoned pepper
2 teaspoons ground basil
2 large onions, chopped
2 (16 ounces) cans cut green beans
1 (12 ounces) can whole kernel corn
MEATBALLS
2 pounds ground beef
2 eggs
1/3 cup cracker crumbs
2 tablespoons milk
2 teaspoons seasoned salt
dash pepper
Combine water, canned tomatoes, chopped celery, sliced carrots, potatoes, onions, beans, bay leaves, chopped parsley, sugar, salt, oregano, seasoned pepper and ground basil in a large Dutch oven; cover and bring to a boil.
Meanwhile, combine ground beef, eggs, crumbs, milk, seasoned salt and pepper. Mix well and shape into 1-inch balls. Drop meatballs into boiling soup and simmer 30 minutes.
Drain beans and corn and add them during the last 10 minutes of cooking time.
NOTES: Remove and discard bay leaves before serving. Soup may be frozen for later use.
PUMPKIN PUDDING WITH HONEY PECAN SAUCE
~Shared by Treva, NC
Pudding Ingredients:
3/4 cup Honey
2 teaspoons pumpkin pie spice
1 & 1/2 cups canned pumpkin
1 cup evaporated skim milk
6 egg whites
Sauce Ingredients:
1/3 cup Sue Bee Honey
1/2 cup pecan halves
1/2 teaspoon rum flavoring
PUDDING: Preheat oven to 350°F. In medium bowl, combine first 4 ingredients and blend well. Beat egg whites to stiff peaks and fold into pumpkin mixture. Pour into 6 1-cup souffle dishes or oven-safe molds sprayed with nonstick cooking spray. Place in 9x12-inch baking dish; fill with hot water almost to top of souffle dishes. Bake 45-50 minutes or until knife inserted in center comes out clean. Unmold warm pudding onto dessert plates.
PECAN SAUCE: Mix 1/3 cup Honey and pecan halves. Stir in rum flavoring. Spoon over warm pudding. Garnish with lemon curls and mint leaves, if desired. Makes 6 servings.
PINEAPPLE ORANGEADE
~Shared by Patricia, Charlevoix, MI
4 juice oranges
1 pineapple
1 quart boiling water
sugar to taste
Squeeze oranges and shred pineapple. Add pineapple to juice and pour boiling water over the fruit. Sweeten to taste, then cover and set aside to cool. Strain and serve with ice.
BLUE RIBBON POUND CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 c. Crisco
1 c. butter
3 c. sugar
6 lg. eggs
1 c. milk
2 tsp. lemon or vanilla extract
4 c. sifted flour
1 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. mace spice
1 tsp. salt
Cream together butter, Crisco, and sugar. Add eggs, beating well after each one. Combine milk with flavorings and add alternately with the dry ingredients. Pour into a well buttered and floured tube pan. Bake at 300 degrees for 1 hour and 20 minutes.
CHOCOLATE PEANUT BUTTER MOUSSE
~Shared by Treva, NC
The following recipe can be used as is or as a filling for cakes, pies. It is so versatile and so easy. Once you lick the spoon you are going to be hooked.
In a bowl place the following and beat with hand mixer until well blended:
1 8 oz block cream cheese (room temp)
1/2 cup smooth peanut butter (room temp)
1 cup milk
1/2 cup powdered sugar
1 pkg instant chocolate pudding
Fold in 1 container cool whip.
I served mine in little demi-tasse cups topped with a spritz of whipped cream and a dusting of chopped peanuts.
Can also be put into a baked pie shell or is delicious as a filling between layers of chocolate cake. You can either frost the cake with cool whip/whipped cream of just dust with powdered sugar for presentation.
I also like it made with instant lemon pudding or any flavored instant pudding (all measurements would be the same as above just eliminate the peanut butter). I have also put this mix into mini tart shells,
phyllo shells and small milk chocolate cups etc.
CHILI DOG CASSEROLE
~Shared by Doe, Oliver, B.C.
2 (15-ounce) cans chili with or without beans
1 pound hot dogs
10 ( 8-inch ) flour tortillas
1 (8-ounce) package shredded Cheddar cheese
Spread 1 can of chili over bottom of 9-by-13-inch baking pan. Roll tortillas around hot dogs and place on top of chili, seam side down. Spoon remaining can of chili over top of filled tortillas. Sprinkle cheese over all. Cover tightly with foil and bake at 425 degrees for 30 minutes. Let cool slightly and serve.
SCALLOPED OYSTERS
~Shared by Shirley, WA State
Grease 2 quart casserole with butter
Place one sleeve of saltine crackers crushed in bottom of dish.
Place 2 pints of SMALL Oysters on cracker layer. (If they are big Oysters, please cut into fourths).
Crush another sleeve of saltine cracker and sprinkle over Oysters.
Pour 1 pint of whipping cream over the filling and dot well with butter.
Bake in 350 for about 40-50 min and well browned. Let set 5 min.
Serve and enjoy. I always do.
Source: Farm Journals Country Cookbook
BURGER BUNDLES
~Shared by Treva, NC
2 pounds ground beef
1 package prepared stuffing mix
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 cans golden mushroom soup
Preheat oven to 350 degrees. Mix meat, ketchup and Worcestershire sauce together. Press onto wax paper, making a large rectangle. Prepare stuffing according to box. Spread over meat. Roll up like a jelly roll. Cut into 12 slices and place on a jelly roll pan or baking pan with sides. Pour soup over all. Bake for about 45 minutes.
CHICKEN AND DUMPLINGS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
We like dumplings. It’s an easy way to fancy up any hearty soup. Mix up the dumpling batter and drop it by spoonfuls on the hot, simmering soup. Presto! You have Chicken and Dumplings.
What follows is a wonderful chicken soup recipe that you can use with potatoes or rice. Make it alone or top it with dumplings. This makes a family-sized batch—about three quarts.
Chicken Soup Recipe
Ingredients
1 broiler chicken or large fryer
6 cups water
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed sage
1/2 teaspoons thyme
1 bay leaves
1 large onion, chopped
1 cup celery, sliced
1 1/2 cups carrot slices (optional)
3/4 cup rice, 2 cups chunked potatoes, or noodles
1/3 cup flour
2 cups milk
1 1/2 cups frozen peas (optional)
Directions
1. Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired. (Do not add rice or potatoes if you are making chicken and noodles. Do not add noodles yet.) Continue simmering for another 20 minutes or until the chicken is cooked. When the chicken is tender, turn the heat off.
2. Remove the chicken to a large platter or bowl, remove the skin and discard, and let the chicken cool enough that you can debone the meat—about fifteen minutes. Remove the meat from the bones and cut into chunks.
3. Skim the fat from the chicken broth and vegetables and discard.
4. Place flour into a small bowl or large cup. Remove about one cup of broth from the pan. Add a little broth to the flour, stir the four to moisten, and then add more broth a little at a time until the entire cup of broth is added, stirring after each addition to remove lumps. Slowly stir the flour mixture into the broth. Add the chicken chunks. Add the two cups milk. Bring to a simmer, stirring occasionally until the soup has thickened. If you are adding homemade noodles, flour from the noodles will further thicken the soup.
5. Add the noodles if you are using noodles. Add the peas if desired. Continue cooking until tender. Serve hot.
Dumplings Recipe
Use these dumplings with chicken soup, beef stew, chili, or any hearty soup.
Ingredients
2/3 cups all purpose flour
1 teaspoon baking powder
1 pinch salt
2 teaspoon vegetable oil
1/4 cup milk
Directions
1. In a medium bowl, mix the flour, baking powder, and salt together.
2. In a small bowl or large cup, whisk the oil and milk together. Form a depression in the flour mixture and add the liquid mixture. Stir with a fork until combined.
3. With a large spoon, drop mounds of the dough atop the bubbling stew or soup. The soup must be bubbling hot to start the cooking of the dumplings upon contact.
4. Immediately cover the pan. Reduce the heat so that the soup will simmer and let cook for about the minutes. The dumplings are cooked when a toothpick inserted in the center comes out clean. Serve hot.
ROCK CORNISH HENS DELUXE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
3 (1-pound) Rock Cornish hens
Salt
Pepper
3 tablespoons butter or margarine
1/4 cup minced onion
1 (6-ounce) can sliced mushrooms
3/4 cup chicken broth
2 tablespoons cornstarch
1/4 cup cold water
1 teaspoon Kitchen Bouquet
1 cup sour cream
TO PREPARE:
Cut hens in half, season with salt and pepper. Melt butter or margarine in large skillet using medium heat. Add hens, skin side down and saute until golden brown. Turn, add onion and brown other side. Drain mushrooms (save liquid) and add the liquid and chicken broth to hens. Simmer, cover, and cook on low heat for 45 minutes. Remove hens and place on warm serving dish. Combine cornstarch, water and Kitchen Bouquet. Stir this mixture into skillet drippings. Cook, stirring constantly, until gravy thickens and is smooth. Switch to low heat and stir in sour cream and mushrooms. Heat but do not boil. Serve sauce in gravy boat or pour over hens. May substitute chicken breasts or thighs for the hens.
SERVES: 6
Source: "River Road Recipes II...A Second Helping"
WESTERN SKILLET RICE
~Shared by Treva, NC
1 pound ground beef
1 (16-ounce) can stewed tomatoes
1 cup small sweet peas
1 cup sharp Cheddar, shredded
1 package onion soup mix
3/4 cup brown rice, uncooked
1/2 tablespoon oil
In a skillet on high heat add the oil and brown the meat, stirring frequently. Drain any excess fat. Stir in the onion soup mix,
water, rice, tomatoes and peas. Simmer 25 minutes until rice is tender; top with cheese.
CORN CAKES
~Shared by Linda H., Rosharon, TX
2 eggs, beaten
1 can creamed corn, 15 oz
1 can corn (with juice) 15 oz
1 c. flour (or more as needed)
1 tsp baking powder
1 tsp salt
2 tsp bacon drippings
1 Tbsp sugar
Beat eggs lightly. Add corn. In a separate bowl, mix dry ingredients. Mix with eggs and corn mix. Pan must be HOT to cook. Fry like pancakes. Serve with bacon, butter and catsup. Serves 3-4
Source: Linda's Mom
HARDEES CINNAMON RAISIN BISCUITS
~Shared by Johnny, LA
4 c self-rising flour
3/4 c shortening
2 c milk or buttermilk
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1/3 c sugar
3 tsp cinnamon
1 c raisins
1.Pre heat oven to 400*.
2. Mix flour, baking powder, salt, baking soda and sugar and cinnamon.
3. Blend in shortening with a fork until mixture is fine.
4. Add milk and stir until just mixed, add raisins and mix.
5. Scrape batter onto well floured surface, flour top and pat down with hands until 1/2-inch thick.
6. Cut with 2-inch cutter and place on greased baking pan.
7. Bake for 10-15 min until golden brown.
8. Frost with powdered sugar glaze icing
RICE CUSTARD PUDDING
~Shared by Treva, NC
1/2 cup rice
1 & 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins
Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.
Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.
In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).
Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.
Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.
Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.
A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
PEACH-PECAN CORNBREAD DRESSING
~Shared by Jim D., WA State
Just when you thought stuffing was stuffing, this incredibly fresh rendition comes along! Chopped dried peaches and pecans add new flavor to an old favorite.
Prep Time: 15 Min
Total Time: 40 Min
Makes: 6 servings
INGREDIENTS:
1 1/4 cups water
1 cup chicken broth
1 package (8 oz) cornbread stuffing mix
1 cup chopped celery (2 stalks)
1/2 cup cut-up dried peaches
1/4 cup chopped pecans
DIRECTIONS:
1. Heat oven to 375F. Spray 2-quart casserole with cooking spray. In 3-quart saucepan, heat water and broth to boiling. Stir in remaining ingredients. Spoon into casserole; cover.
2. Bake 20 to 25 minutes or until hot. High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving (3/4 Cup): Calories 230 (Calories from Fat 50); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 8g); Protein 5g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Substitute dried cranberries or other dried fruit for the peaches, if desired.
FOOD FOR THE GODS - 1919
~Shared by Patricia, Charlevoix, MI
1 cup chopped dates
1 cup walnut meats
1 cup sugar
1 teaspoon baking powder
5 tablespoons Graham cracker crumbs
3 eggs
Separate egg, and combine all. Beat whites and add. Turn into ungreased pan, bake 40 minutes in slow oven - 325 deg. Serve with seasoned whipped cream.
ALMOND JOY CHOCOLATE PIE
~Shared by Treva, NC
6 to 8 servings
Crust:
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs
Filling:
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.
Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt.
Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.)
Remove from heat and blend in vanilla And candy pieces and stir until melted. Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
MEXICAN CHICKEN MANICOTTI
~Shared by Barbara, Chula Vista, CA
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
TIME: Prep: 25 min.
Bake: 40 min.
Ingredients:
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk
Directions:
Cook manicotti according to package directions.
Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.
In another bowl, combine the soup, salsa, milk and remaining onion and chilies.
Spread 1/2 cup in a greased 13-in. X 9-in. Baking dish.
Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350° for 30 minutes.
Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Yield: 7 servings.
Source: LilBitsofThisnThat-Psp/@yahoogroups.com
HONEY BARBECUE SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (8 oz) can tomato sauce
2 T. brown sugar
2 T. honey
1 T. lemon juice
1 T. molasses
1 1/2 t. Worcestershire sauce
1 1/2 t. prepared mustard
1 garlic clove minced
1/4 t. dried oregano
1/4 t. chili powder
1/8 t. pepper
In a small saucepan combine all ingredients. Bring to a boil. Serve with chicken or pork.
BACON BRUNCH CASSEROLE
~Shared by Treva, NC
4 cups cubed day old firm white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
Dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato
Generously butter 13x9x2 baking dish. Arrange bread cubes in dish and sprinkle with cheese.
Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread.
Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight.
Preheat oven to 325. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over brown).
ONION BHAJI'S WITH MANGO SALSA
~Shared by Ann, Mims, FL
Makes 30 bhajis
4 onions, sliced
3 cloves garlic
1 inch ginger grated
½ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 bunch coriander, chopped
5 ounces flour
1 egg yolk
1/4 cup water
To make the quick mango chutney:
1 small red onion
2 teaspoons olive oil
½ teaspoon black mustard seeds
1 red chili
1 mango, peeled, stoned and chopped into 8mm pieces
juice 1 lime
2 tablespoon sugar
1 tablespoon fresh mint, chopped
Mix the onions, garlic, ginger, turmeric, chili powder, cumin, coriander, slat, flour and egg together. Leave to marinade the flavours and rest the batter in the fridge for 30 minutes. Meanwhile make the mango chutney.
Fry the red onion in the oil for 5 minutes or until softened. Stir in the mustard seeds and red chili and cook out for 1 minute. Add the chopped mango, lime juice and sugar and stir through. Cook on a low heat for 15 minutes or until the mango has cooked through. Remove from the heat and leave to cool. Stir though the mint then its ready to serve. You can make this a couple of days in advanced if you like and it does seem to get better with age.
Heat the oil in a large saucepan. Take a tablespoon of the batter and squeeze out any excess liquid, the dr op into the oil and fry all over for 2-3 minutes, turning halfway through. Only do 4 - 5 tablespoons at a time so that they can brown nicely. Repeat with all of the mixture. Serve the onion bhajis hot with the quick mango chutney.
TRIPLE BROWNIE CRUNCH
~Shared by Doe, Oliver, B.C.
This is a really over the top chocolate dessert that should satisfy any chocolate craving.
Ingredients:
The white Chocolate Mousse Layer-
3/4 c chocolate mousse layer
3/4 c whipping cream
8 oz white choc, finely chpd
The Brownie Layer-
6 tbsp unsalted butter
4 oz best quality dark chocolate
2 eggs, beaten
1 c sugar
2/3 c flour
1/2 c toasted, crushed hazelnuts, macadamia nuts or pecans
Milk Chocolate Sauce-
Scant 1 c light cream
1/2 c milk
5 oz milk chocolate, finely chopped
The white chocolate mousse layer- Heat the cream & pour it over the chocolate. Stir well until the chocolate has melted. The mix should be smooth & glossy. Leave to cool one hour, then beat with an electric mixer. The brownie layer- Preheat oven to 350. Grease an 8 inch sq baking pan or rectangular gratin dish of about the same size. Melt butter & chocolate in a micro or over a bowl of hot water. Add the beaten eggs, followed by the sugar & flour. Stir quickly but gently, then incorporate the crushed nuts you’ve chosen. Transfer to the baking pan & bake for about 30 mins. The cake should be crisp on top & soft inside.
The milk chocolate sauce- Bring the cream & milk to a boil. Pour the mix over the chocolate & stir well. Serve hot or allow to cool.
To assemble- When the brownie has cooled completely, spread with a layer of white chocolate mousse & leave to chill in a fridge for at least 2-3 hrs. To serve- Cut the brownie into squares & top with the milk chocolate sauce. Chop one of your favorite chocolate bars into small pieces & sprinkle on top.
BUFFALO SHRIMP
~Shared by Treva, NC
Blue cheese dip:
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1/4 cup low-fat milk
4 ounces blue cheese, crumbled (1 cup)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Buffalo shrimp:
1/4 cup all-purpose flour
1/4 teaspoon each salt and ground cayenne pepper
1 1/2 pounds large shrimp, shelled and deveined, with tails intact
1 tablespoon each olive oil and unsalted butter
2 teaspoons regular hot red pepper sauce or garlic flavor
Chopped fresh parsley or chives
Carrot and celery sticks, for serving
In a bowl, combine the ingredients for the blue cheese dip; cover and refrigerate.
In a shallow bowl, combine the flour, salt and cayenne pepper. Add the shrimp, tossing to coat.
In a large skillet, heat the oil, butter and hot pepper sauce. Add the shrimp and cook, stirring constantly until lightly browned, 3 to 4 minutes.
Sprinkle the blue cheese dip with parsley; serve with the shrimp, carrot sticks and celery sticks.
CROCKPOT FIESTA CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon oregano
1 small jalapeno pepper, finely chopped
3 cloves garlic, minced
1 can 14 1/2 ounce Mexican style diced tomatoes
1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to stoneware and stir to combine. Cover; cook on Low 8 hours (high 4 hours). Serve on flour tortillas.
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CHICKEN TENDERS WITH SPICY BLACK BEANS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound chicken breast tenders
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 cup canned black beans, undrained
- 1/2 cup chunky-style salsa
- 1/2 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese (optional)
- 3 tablespoons finely chopped fresh cilantro or thinly sliced scallions
DIRECTIONS
Rinse the chicken and pat dry with paper towels. Combine the cumin, garlic powder, pepper, and salt, and rub some of the mixture over both sides of the chicken tenders.
Place the olive oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken tenders and cook for a couple of minutes on each side, or until nicely browned. Reduce the heat to medium, cover, and cook for about 3 minutes more or until the chicken is cooked through. Remove the chicken from the skillet and set aside to keep warm.
Add the black beans and salsa to the skillet and cook over medium-high heat for a minute or two to heat through. To serve, place a quarter of the chicken tenders on each of 4 serving plates and top with a quarter of the black-bean mixture.
If desired, top each serving with some of the cheese and sprinkle with some of the cilantro or scallions. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 201, Carbohydrate: 14 g, Cholesterol: 66 mg, Fat: 4.9 g, Saturated Fat: 0.8 g, Fiber: 3.5 g, Protein: 29 g, Sodium: 629 mg, Calcium: 37 mg
Diabetic Exchanges: 1 Bread/Starch, 4 Low-Fat Meat
Source: "Secrets of Good-Carb Low-Carb Living"
PORTOBELLO & BEEF PATTY MELT
~Shared by Jim D., WA State
Active Time: 30 Minutes
Total Time: 30 Minutes
This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. Make it a Meal: Round out the plate with Oven Sweet Potato Fries and Balsamic & Parmesan Roasted Cauliflower.
INGREDIENTS
12 ounces 93%-lean ground beef
2 cups finely chopped portobello mushroom caps (about 2), gills removed
3 tablespoons plain dry breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices rye bread
1 clove garlic, peeled
8 teaspoons pickle relish
4 slices Swiss cheese (2 ounces)
DIRECTIONS
Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.
Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.
Meanwhile, toast bread. Rub each slice of toast with garlic.
Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 299 Fat. Total: 11g Carbohydrates, Total: 26g
Cholesterol: 61mg Sodium: 583mg Protein: 25g
Fiber: 3g % Cal. from Fat: 33% Fat, Saturated: 5g
Source: EatingWell Magazine
SWEET & SOUR CHICKEN WITH BROWN RICE
~Shared by Treva, NC
This version of sweet & sour chicken is just as satisfying as the classic Chinese takeout favorite, but without all the extra sugar, salt and saturated fat. The recipe is flexible enough to accommodate your family's favorite vegetables (carrots, scallions, bok choy); just be sure to cut them into similar-size pieces so they'll all cook at about the same rate.
Makes 4 servings, about 1 1/2 cups stir-fry & 1/2 cup rice each
ACTIVE TIME: 30 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained
1. Prepare rice according to the package directions.
2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.
NUTRITION INFORMATION: Per serving: 465 calories; 10 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 62 g carbohydrate; 34 g protein; 7 g fiber; 674 mg sodium; 406 mg potassium.
Nutrition bonus: Vitamin C (320% daily value), Vitamin A (70% dv), Fiber (28% dv).
3 1/2 Carbohydrate Servings
Exchanges: 2 starch, 3 vegetable, 4 lean meat
Click if you have a submission for the Heart Healthy Recipe
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TOSSED GARDEN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 cups bite-size pieces romaine or red leaf lettuce
- 2/3 cup cucumber, peeled and chopped
- 3/4 cup tomato, chopped
- 1/4 cup chopped red onion
- 1/4 cup raisins
- 2 tablespoons sunflower seeds, toasted
- 1 ounce or 2 tablespoons blue cheese, crumbled
- 1/4 cup bottled nonfat French dressing
DIRECTIONS
Toss lettuce, cucumber, tomato, and onion in a large bowl. Sprinkle with raisins, sunflower seeds, and cheese. Pour dressing over salad, tossing to coat. Serve immediately.
Nutritional Information Per Serving (2 cups salad): Glycemic Index: 41, Glycemic Load: 8, Calories: 132, Protein: 5 g, Carbohydrate: 20 g, Dietary Fiber: 2-1/2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 229 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fruit, 1/4 High-Fat Meat, 1/2 Fat
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
STRIP STEAKS WITH BROILED ASPARAGUS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
Serving size: 3 ounces cooked beef top loin steak with 2 tablespoons sauce and four spears of asparagus
INGREDIENTS
- Vegetable oil cooking spray
- 1 (8 ounces) boneless beef top loin (strip) steak, cut about 3/4-inch thick, trimmed of all fat
- 1 or 2 cloves of garlic, coarsely chopped
- 1/2 teaspoon cracked or coarsely ground black pepper
- 8 - 10 (6 ounces) thin asparagus spears, trimmed
- 2 teaspoons garlic-flavored olive oil or regular olive oil
Sauce:
- 1/2 cup low-salt beef broth
- 1 tablespoon dry white wine
- 1/4 teaspoon Dijon mustard
DIRECTIONS
Rub steak on both sides with a mixture of garlic and pepper. Place asparagus in shallow dish and drizzle with oil.
For sauce, in a medium skillet stir together broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced in volume to 1/4 cup. Whisk in mustard. Remove from heat and keep warm.
Preheat the broiler. Spray an unheated broiler pan with cooking spray and place steak on it. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and place asparagus into the pan next to the steak for the last two minutes of broiling.
Spoon sauce onto a plate. Cut steak in half crosswise and place atop sauce. Top with asparagus spears.
Nutritional Information Per Serving: Glycemic Index: (not significant), Glycemic Load: (not significant), Calories: 226, Protein: 26 g, Carbohydrate: 3 g, Dietary Fiber: 1 g, Fat: 11 g, Cholesterol: 67 mg, Sodium: 58 mg
Diabetic Exchanges: 3 Medium-Fat Meat, 1 Fat, 1/2 Vegetable
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
SQUASH MEDLEY
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 8 (up to 8 ounces total) summer squash, each about 4" long, thinly sliced
- 1/2 teaspoon salt
- 2 tomatoes, peeled and chopped
- 1/4 cup sliced green onions
- Half a small sweet green pepper, chopped
- 1 chicken bouillon cube
- 1/4 cup hot water
- 4 slices bacon, fried and crumbled
- 1/4 cup fine dry bread crumbs
DIRECTIONS
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers. Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.
Nutritional Information Per Serving (1/8 of recipe): Calories: 47, Fat: 2 g, Sodium: 339 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "Fix-It and Forget-It Diabetic Cookbook"
RED PEPPER CHEESE DIP
~Shared by Mary S., Nashville, TN
Yield: 12-15 servings
INGREDIENTS
- 2 tablespoons olive oil
- 4 large red peppers, cut into 1" squares
- 4 ounces feta cheese
DIRECTIONS
Pour oil into slow cooker. Stir in peppers. Cover. Cook on LOW 2 hours. Serve with feta cheese on crackers.
Nutritional Information Per Serving (1/15 of recipe): Calories: 49, Fat: 4 g, Sodium: 86 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "Fix-It and Forget-It Diabetic Cookbook"
Click if you have a submission for the Diabetic Choices Recipe
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BLUE SPINACH SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 cup pre-washed spinach leaves
1/3 cup seedless red grapes, rinsed and dried
1 tablespoon blue cheese, crumbled
2 tablespoons roasted, salted pumpkin seeds
1 tablespoon blue cheese salad dressing (optional)
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
APPLEBEE'S® ORIENTAL CHICKEN SALAD
~Shared by Barb, Chula Vista, CA
Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, "Top Secret Restaurant Recipes," but the dressing has been improved to more closely match the current dressing served at the restaurant.
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Makes 1 dinner-size salad.
CHICKEN LIVERS IN PORT WINE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
1 tbs. Minced onion
1 tbs. Butter
1/4 lb. Chicken livers
1 tbs. Flour
1/4 cup Chicken broth
3 tbs. port wine
Salt and pepper
1/2 cup fresh or frozen peas
For 2:
2 tbs. Minced onion
2 tbs. Butter
1/2 lb. Chicken livers
2 tbs. Flour
1/2 cup Chicken broth
6 tbs. port wine
Salt and pepper
1 cup fresh or frozen peas
Saute onion in butter over medium-high heat until tender. Add livers and cook 5 minutes, or until brown on all sides. Stir in flour. Add broth, port, salt and pepper and simmer 5 minutes. Add peas and cook 5 minutes longer. Serve over rice.
GOLDEN POTATO SOUP
~Shared by Mary S., Nashville, TN
1 tablespoon butter
1 tablespoon canola oil
3 medium potatoes, peeled and cubed
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 small onion, chopped
1/4 cup crumbled cooked bacon
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 cup hot water
2 teaspoons chicken bouillon granules
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.
Yield: 4-1/2 cups.
Click if you have a submission for the For Two Recipe
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CHICKEN TETRAZZINI
A hearty chicken casserole the whole family will enjoy for dinner from Carnation.
Ingredients:
8 oz. dry spaghetti, cooked, drained and kept warm
1/4 cup dry breadcrumbs
3 tablespoons butter or margarine, divided
3/4 cup BUITONI® Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14.5 oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped chicken or turkey breast meat
2 cans (4 oz each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
Directions:
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.
COMBINE pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
Nutrition Facts
Serving Size: 1/8 of recipe
Servings per Recipe: 8 servings
Amount per serving
Calories: 280
Calories from Fat: 100
% Daily Value
Total Fat: 12g 18%
Saturated Fat: 7g 34%
Cholesterol: 60mg 21%
Sodium: 750mg 31%
Carbohydrates: 21g 7%
Dietary Fiber: 2g 8%
Sugars: 5g
Protein: 20g
Vitamin A 6%
Vitamin C 8%
Calcium 25%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet
Source: Carnation
FIRECRACKER CHILI CHEESE PIE
Servings: 8-10
1 cup crushed tortilla chips
3 Tbsp. melted butter
2 pkg. (8 oz. each) cream cheese, softened
2 eggs
1 (4 oz.) can chopped green chilis
2 fresh jalapenos, chopped
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 cup sour cream
GARNISH:
chopped green scallions
chopped tomatoes
sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan.
Bake at 325 for 15 minutes.
Beat the cream cheese and eggs. Mix in the green chilis, jalapenos, cheeses. Pour over the baked layer.
Bake at 325 for exactly 30 min. Cool for 5 minutes. Place on serving platter, loosen the sides of the pan with a knife and remove.
Spread the sour cream over the pie and garnish with the by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.
Source: Savor The Moment by the Jr. League of Boca Raton
STUFFED MUSHROOM CAPS
2 packages (8 ounces each) fresh mushrooms
1 tablespoon butter
2/3 cup finely chopped cooked chicken
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
2 teaspoons lemon juice
1/8 teaspoon onion powder
1/8 teaspoon salt
Pinch pepper
Pinch garlic powder
1 small package (3 ounces) cream cheese, softened
Paprika
Preheat oven to 350F. Clean mushrooms; remove stems and finely chop. Arrange mushroom caps, smooth side down, on greased baking sheet.
Melt butter in medium skillet over medium-high heat; cook mushroom stems 5 minutes.
Add chicken, Parmesan cheese, basil, lemon juice, onion powder, salt, pepper and garlic powder to skillet. Cook and stir 5 minutes. Remove from heat; stir in cream cheese.
Spoon mixture into hollow of each mushroom cap. Bake 10 to 15 minutes until heated through. Sprinkle with paprika.
Makes about 26 stuffed mushrooms.
Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.
NUTTY BUTTERMILK OAT PANCAKES
1 cup quick-cooking oats
1-1/4 cups buttermilk
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 tablespoons plus 1-1/2 teaspoons canola oil
1 egg, lightly beaten
1/3 cup finely chopped pecans
In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand 10 minutes.
Pour batter by ¼ cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is a golden brown.
Yield: 8 pancakes
Source: Taste of Home
WRAPPED-UP POT ROAST
1 (3- to 3 ½-pound boneless pot roast
1 can (10.5 ounces) cream of mushroom soup, condensed
1 envelope dry onion soup mix
¼ cup Worcestershire sauce
2 teaspoons minced garlic
Preheat oven to 300 degrees. Place a 30-inch long piece of foil in the bottom of a 9 x 13-inch pan. Place roast in center of foil.
In a bowl, combine soup, soup mix, Worcestershire sauce and garlic. Spread soup mixture over roast. Fold foil over roast and seal all edges. Bake 3 to 3 ½ hours or until done in center. To make sure the center is not pink, cut roast open.
Makes 6 – 8 servings
Source: 101 Things To Do With Canned Soup by Donna Kelly and Stephanie Ashcraft
EIGHT LAYER CASSEROLE
Prep: 30 minutes
Bake: 55 minutes
Ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Makes 8 servings
Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.
Nutrition Facts
Calories 472, Total Fat (g) 30, Saturated Fat (g) 17, Cholesterol (mg) 127, Sodium (mg) 683, Carbohydrate (g) 25, Fiber (g) 3, Protein (g) 27
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
PORK CHOPS WITH APPLES AND STUFFING
6 oz. pkg. Stove Top stuffing mix for chicken
21 oz. can apple pie filling
6 boneless pork loin chops (1-1/2 lb.) 3/4-inch thick
1. Heat oven to 375. Prepare stuffing as directed on package.
2. Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.
3. Bake 30 minutes; uncover. Bake an additional 10 minutes or until chops are cooked through (160F).
Source: Kraft Food & Family magazine, Fall 2008
PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS
Adapted from Cooking Light Bulletin Boards.
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips
In a large bowl, put together, flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.
In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Add this to the dry mixture previously prepared; mix just enough to combine. Stir in chocolate chips.
Spray muffin tins with cooking spray and fill tins until almost full. This will make 12 nicely sized muffins. You can double the recipe if you need more. Preheat oven to 350 degrees and bake for 25 minutes or until a toothpick comes out clean.
You are going to love these.
Source: Noble Pig
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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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