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A to Z Recipes
March 29, 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. There's bad weather in so many areas. I sure hope it is not affecting you and yours. I'm pleased as punch that our weather is perfect. If the
bluebonnets blanketing the fields are any indication, Spring has sprung in Texas. We won't think about hurricane season being just around the corner, will we?
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 - 18, 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.
The current Monthly Theme topic is Springtime
Recipes. Looks like we're doing okay with recipes being shared but we could always use more. 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. The theme ends Tuesday so please send those Springtime
Recipes in before then.
Not sure about you, but I found so many "keepers" in today's offerings. Many thanks to the following for their help:
Jean M., OH
Marilyn M., Canton, OH
Pat, Merritt Island, FL
Jim D., WA State
Pat, Minden, NV
Treva, NC
Barb, Chula Vista, CA
Johnny, LA
Jean, Syracuse, NY
Linda H., Rosharon, TX
Luanne, FL
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Patricia, Charlevoix, MI
Larry J., Spring Hill, TN
Bill Anatooskin, Burnaby, BC, Canada
Mary S., Nashville, TN
We'll see you here again on Wednesday, God willing.
Kitchen tools and gadgets at Amazon.com.
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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"War is an ugly thing but not the ugliest of things; the decayed and degraded state of moral and patriotic feelings which thinks that nothing is worth war is much worse. A man who has nothing for which he is willing to fight, nothing which is more important than his own personal safety, is a miserable creature and has no chance of being free unless made and kept so by the exertions of better men than himself."
~John Stuart Mill, English economist & philosopher (1806 - 1873)
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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AIN'T
~Shared by Jean M., OH
He was just a little boy,
On a week's first day.
Wandering home from Bible school,
And dawdling on the way.
He scuffed his shoes into the grass;
He even found a caterpillar.
He found a fluffy milkweed pod,
And blew out all the 'filler'
A bird's nest in a tree overhead,
So wisely placed up so high.
Was just another wonder,
That caught his eager eye.
A neighbor watched his zig zag course,
And hailed him from the lawn;
Asked him where he'd been that day
And what was going on.
'I've been to Bible School ,'
He said and turned a piece of sod..
He picked up a wiggly worm replying,
'I've learned a lot about God.'
'M'm very fine way,' the neighbor said,
'for a boy to spend his time.'
'If you'll tell me where God is,
I'll give you a brand new dime.'
Quick as a flash the answer came!
Nor were his accents faint.
'I'll give you a dollar, Mister,
If you can tell me where God ain't..'
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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Great Tips
~Shared by Marilyn M., Canton, OH
Use lifesavers candy to hold candles in place on your next birthday cake! Kids love 'em!
Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips! (What a great idea!)
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! You can also smash them with the flat of a cleaver or butcher knife.
Organize your magazines into groups according to Seasons (spring, summer, fall and winter). This way, you have several handy reference guides for the appropriate Season/Holiday!
Use a meat baster to "squeeze" your pancake batter onto the hot griddle~ perfect shaped pancakes every time!
Always spray your grill with nonstick cooking spray before grilling to avoid sticking!
To keep potatoes from budding, place an apple in the bag with the potatoes! But never store them with onions.
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling!
Use a pastry blender to cut ground beef into small pieces after browning!
Sweeten whipped cream with confectioners' sugar instead of granulated sugar ~ it will stay fluffy and hold it's shape better!
For easy "meatloaf mixing," combine the ingredients with a potato masher!
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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Dinner Story
~Shared by Pat, Merritt Island, FL
A group of country friends from the Cottonwood Baptist Church wanted to get together on a regular basis, socialize, and play games. The lady of the house was to prepare the meal.
When it came time for Al and Janet to be the hosts, Janet wanted to outdo all the others. Janet decided to have mushroom-smothered steak. But mushrooms are so expensive. She then told her husband, 'No mushrooms. They are too expensive."
He said, 'Why don't you go down in the pasture and pick some of those mushrooms? There are plenty in the creek bed.'
She said, 'No, some wild mushrooms are poison.'
He said, 'Well, I see varmints eating them and they're OK.' So Janet decided to give it a try. She picked a bunch, washed, sliced, diced them for her smothered steak . Then she went out on the back porch and gave Spot (the Yard dog) a double handful. Spot ate every bite. All morning long, Janet watched Spot and the wild mushrooms didn't seem to affect him, so she decided to use them. The meal was a great success, and Jane t even hired a helper lady from town to help her serve. She had on a white apron and a fancy little cap on her head. After everyone had finished, they relaxed, socialized, and played 42 and dominoes. About then, the helper lady from town came in and whispered in Janet's ear.
She said, 'Mrs. Williams, Spot is dead.'
Janet went into hysterics. After she finally calmed down, she called the Doctor and told him what had happened.
The doctor said, 'That's bad, but I think we can take care of it. I will call for an ambulance and I will be there as quick as possible. We'll give everyone enemas and we will pump out everyone's stomach. Everything will be fine. Just keep them calm.'
Soon they could hear the siren as the ambulance was coming down the road. The EMTs and the doctor had their suitcases, syringes, and a stomach pump. One by one, they took each person in to the bathroom, gave them an enema, and pumped out their stomach.
After the l ast one was finished, the doctor came out and said, 'I think everything will be fine now.' and he left.
They were all looking pretty weak sitting around the living room and about this time the helper lady came in and said, 'You know, that fellow that ran over Spot never even stopped."
Top Ten most Polite Ways to Say Your Zipper Is Down....
by David Letterman
10. The cucumber has left the salad.
9. Quasimodo needs to go back in the tower and tend to his bells.
8. You need to bring your tray table to the upright and locked position.
7. Paging Mr. Johnson... Paging Mr. Johnson..
6. Elvis is leaving the building.
5. The Buick is not all the way in the garage.
4. Our next guest is someone who needs no introduction.
3. You've got a security breach at Los Pantalones.
2. Men may be From Mars.....but I can see something that rhymes with Venus.
And the #1 way to tell someone his zipper is unzipped.....
1. I always knew you were crazy, but now I can see your nuts.
All I Need is a Miracle
~Shared by Jim D., WA State
A woman was walking along the beach when she stumbled upon a genie's lamp. She picked it up and rubbed it. Lo-and-behold a genie appeared. The amazed woman asked if she got three wishes.
The Genie said, "Nope. Due to inflation, constant downsizing, low wages in third-world countries and fierce global competition, I can only grant you one wish. So, what'll it be?"
The woman didn't hesitate. She said, "I want peace in the Middle East. See this map? I want these countries to stop fighting with each other."
The Genie looked at the map and exclaimed, "Gadzooks, lady! These countries have been at war for thousands of years. I'm good, but not THAT good! I don't think it can be done. Make another wish."
The woman thought for a minute. She said, "Well, I've been trying to find the right husband. You know, one that's considerate and fun, likes to cook and helps with the housecleaning, has a great sense of humor and gets along with my family, doesn't watch sports all the time, rich, super handsome, a great lover and is completely faithful and won't even think about another woman. That's what I wish for. A good mate."
The Genie let out a long sigh and said, "Let me see that map again."
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:
FROZEN MUD PIE
~Shared by Pat, Minden, NV
I am going to make this for my husband's birthday and thought I would share the recipe with all of you since if sounds so good.
(Note from Maggie: Pat's hubby is Phil Maine, who is a cookbook author and owner of
Phil's Chocolates, the best chocolate candies in the world! See his ads in the A to Z Readers' Family-Owned Business Guide near the bottom of each issue.
Happy Birthday, Phil!)
1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 15)
1-1/2 teaspoons sugar, optional
1/4 cup butter or margarine, melted
2 pints chocolate chip or coffee ice cream softened
1/4 cup chocolate syrup, divided.
Additional cream-filled chocolate sandwich cookies, optional
In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup, swirl with a knife. Carefully top with remaining ice cream. Drizzle with remaining syrup, swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
Yield: 8 servings.
Source: Taste of Home
CHIVE CRESCENTS
~Shared by Jim D., WA State
Put that herb garden to work with chives to freshen buttery crescent rolls.
Prep Time: 20 Min
Makes: 8 rolls
INGREDIENTS:
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon butter, melted
1/4 cup chopped fresh chives
DIRECTIONS:
1. Heat oven to 375F. Unroll dough; brush with butter. Divide dough into triangles.
2. Sprinkle buttered side of each triangle with chives. Roll each into crescent shape. Place on ungreased cookie sheet.
3. Bake at 375F. For 10 to 13 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
NUTRITION INFORMATION:
1 Roll: Calories 120 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g); Cholesterol 4mg; Sodium 230mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 2g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
BAKED APPLES SLICES WITH PEANUT BUTTER CRUMBLE
~Shared by Treva, NC
4 cups peeled and thinly sliced apples
1 cup sugar, divided
1 cup all-purpose flour, divided
3 tablespoons butter or margarine, divided
1 cup quick-cooking or old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1 cup REESE'S Creamy Peanut Butter
Sweetened whipped cream or ice cream (optional)
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together apples, 3/4 cup sugar, and 1/4 cup flour in large bowl. Spread in prepared pan; dot with 2 tablespoons butter. Combine oats, remaining 3/4 cup flour, remaining 1/4 cup sugar and cinnamon in medium bowl; set aside.
3. Place remaining 1 tablespoon butter and peanut butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted; stir until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.
4. Bake 40 to 45 minutes or until apples are tender and edges are bubbly. Cool slightly. Serve warm or cool with whipped cream or ice cream, if desired.
6 to 8 servings.
MOZZARELLA DIP
~Shared by Barb, Chula Vista, CA
INGREDIENTS
2 cups mayonnaise
1 cup sour cream
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced onion
1 teaspoon white sugar
1 dash garlic salt
1 dash seasoning salt
DIRECTIONS
In a medium bowl, mix together mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, onion, sugar, garlic salt and seasoning salt. Cover and chill in the refrigerator at least 1 hour before serving.
Source: LilBitofThisandThat-PSP@ yahoogroups.net
CHIPOTLE-BRAISED SHORT RIBS
~Shared by Johnny, LA
Servings: 4 - 6
Ingredients
3 lbs beef short ribs
1 Tbs vegetable oil
1/2 tsp salt
1/4 tsp pepper
1 cup onion, diced
28 oz can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded and cut into 1/4-inch strips
1 - 2 chipotle peppers in adobe sauce, minced
Garnishes: chopped onion, chopped cilantro, lime wedges
Directions
Heat oil in a large stockpot over medium heat until hot. Brown short ribs evenly. Remove from pot, season with salt and pepper. Add onion to pot; cook 3 to 5 minutes, until tender, stirring occasionally. Add tomatoes, chipotle peppers and poblano peppers to pot. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer for 1½ to 2½ hours or until beef is fork-tender. Remove beef; skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro and serve with lime wedges.
FANTASTIC COFFEE CAKE
~Shared by Treva, NC
1 c. butter/margarine
2 c. sugar
2 eggs
2 c. flour
1 c. sour cream
1/2 t. vanilla
1 t. baking powder
1/2 t. salt
Filling:
1 c. pecans
2-3 t. cinnamon
3 T. sugar
Beat butter and sugar until creamy. Add eggs and beat for one minute. Gradually add dry ingredients while beating.
Fold in sour cream and beat until well mixed. Butter a Bundt pan and pour 1/3 of the mixture in the bottom of the pan. Add suge, nut filling, then add another 1/3 of portion of mixture.
Layer again with sugar filling, then cover with remainder of the mixture. Cook at 350° for 50-60 minutes.
CREAM OF CILANTRO SOUP WITH MUSSELS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
The contrast of the creamy soup with the fresh taste and bright green color of the cilantro and chilies makes this soup a stunning addition to any dinner. The soup can be made a few hours in advance up to the addition of the cilantro purée. That should be done immediately before serving.
Serves 8
Puree
2 bunches cilantro, cleaned and stemmed
1 bunch parsley, cleaned and stemmed
1/3 cup chopped onion
2 garlic cloves, peeled and chopped
2 Serrano chilies, stemmed and seeded
1 cup fish stock or water
Soup
40 mussels
1/4 cup cornmeal
2 cups fish stock
2-1/2 cups heavy (whipping) cream
1 to 1-1/2 cups cilantro puree (above)
Salt and freshly ground pepper to taste
Ancho Chili Preserves (recipe below)
2 sprigs cilantro
To make the puree: Place all puree ingredients in a blender or food processor. Process until it is a thick, smooth puree, adding more fish stock if necessary. Set aside.
To make the soup: Scrub the mussels and trim off the beards with a sharp paring knife. Soak the mussels for 1 hour in cold water in which the cornmeal is mixed. Drain and rinse them.
Place the mussels in a saucepan with the fish stock. Cover the pot and bring to a boil. Steam the mussels until the shells open, about 5 minutes, stirring a few times. Do not overcook; discard any mussels that do not open. Remove the mussels from the pan, reserving the liquid, and remove the mussels from their shells, reserving 8 of the best shells for garnish. Set the mussels aside.
Boil the mussel liquid to reduce by one-third, then strain it through a cheesecloth-lined sieve and return it to the pot. Add the cream and bring to a boil. Reduce the heat to medium low and simmer for 5 minutes to reduce slightly. Stir in the cilantro purée and cook about 30 seconds; season with salt and pepper to taste.
To serve: Divide the mussels among warmed soup bowls. Ladle soup around the mussels until they are almost covered. Garnish each bowl with a dollop of ancho chili preserves in a reserved mussel shell and a few cilantro leaves.
Ancho Chili Preserves
Makes 2 cups
2 pounds dried anchor chilies
3/4 cup red currant jelly
1 small shallot, peeled
1 garlic clove, peeled
1/4 cup honey
3 tablespoons white wine vinegar
Wash the ancho chilies and soak them in hot water until soft, about 15 minutes. Discard the stems, shake out the seeds and puree the chilies with the remaining ingredients in a blender or food processor, scraping down the sides of the bowl as necessary. Pass the puree through a sieve. The preserves may be kept up to 2 months in the refrigerator.
FALL CHEESECAKE WITH GINGERSNAP CRUST
~Shared by Linda H., Rosharon, TX
Gingersnap Crumb Pie Crust:
3/4 cup crushed gingersnaps
1/2 cup crushed graham crackers
1 Tbsp Sugar
1 Tbsp flour
3 Tbsp margarine, melted
Heat oven to 350 degrees Fahrenheit.
Mix crumbs, sugar, flour and butter and press onto bottom of a 9-inch spring form pan. Bake 10 minutes.
Filling:
2 (8 ounce) packages cream cheese, softened
1/2 C. sugar
2 eggs
1/2 tsp. vanilla
1 Lg Granny Smith thinly sliced apple, peeled
1/3 C. sugar
1/2 tsp. ground cinnamon
1/4 C. chopped pecans
Beat cream cheese and 1/2 c of sugar at med. speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla; pour over crust.
Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. Sprinkle with chopped pecans.
Bake 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
10-12 servings
CROCKPOT POT LUCK CASSEROLE
~Shared by Treva, NC
8 oz. penne pasta
2 pounds lean ground beef
2 cups coarsely chopped onion
3 cups chunky spaghetti sauce
1 1/2 cups sour cream
4 cups (16 oz) Mozzarella cheese, shredded
Cook pasta as pkg. directs. Drain and rinse with cold water. Brown ground beef and
onion; drain. Add spaghetti sauce and bring to a boil.
Reduce heat and simmer about 5 minutes. In sprayed slow cooker, layer with half the pasta, meat, sour cream and cheese.
Repeat layers, ending with the cheese.
Cover and cook on low for 4 to 4 1/2 hours to heat through.
Serves 8 to 10
BUTTER SCHNITZEL
~Shared by Luanne, FL
4 boneless pork loin chops, 3/4-inch thick (I used 1/2-inch thick)
2/3 cup bread crumbs
2 tsp. grated Parmesan cheese
1 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. fresh ground pepper
2-1/2 ounces butter
2/3 clove garlic, minced (I used 1 clove)
1/3 cup dry white wine (used chicken broth)
5 ounces mushrooms, sliced
1 tsp. cornstarch
2 tsp. water
2 Tbsp. olive oil, or as needed
Pound the pork chops with a spiked meat mallet until 1/4-inch thick; set aside.
In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork chops into the crumbs to bread thoroughly; set aside.
Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.
CORN ‘N’ CHICKEN CHOWDER
~Shared by Larry Holmes, Toronto, Canada
1 medium-sized onion, chopped
2 tablespoons butter
2 cans condensed chicken noodle soup
1 1/2 cups water
1 can cream-style corn
1 small can evaporated milk
2 tablespoons chopped parsley
Saute onion in butter just until soft in medium-size saucepan. Stir in chicken noodle soup, water, cream-style corn, evaporated milk, and pepper. Bring to boiling. Pour into heated soup bowls or mugs; sprinkle with parsley.
Makes 6 servings.
TOFFEE COFFEE CAKE
~Shared by Treva, NC
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 oz each), chopped
1/4 cup chopped pecans
In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in flour; set aside 1/2 cup. To the remaining butter mixture, beat in baking soda. Beat in the buttermilk, egg and vanilla; mix well. Pour into a greased 13-in. x 9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 16 servings.
Nutrition Facts One serving: Calories: 247 Fat: 10 g Saturated Fat: 5 g Cholesterol: 33 mg Sodium: 186 mg Carbohydrate: 37 g Fiber: 1 g Protein: 3 g
Source: Taste of Home
APRICOT PORK TENDERLOIN WITH CRANBERRY-BLACK PEPPER SAUCE
~Shared by Jessica, Corfu, Greece
1 tablespoon extra virgin olive oil
1 1/4 pound pork tenderloin
16 shallots, peeled and halved lengthwise keeping root intact, PLUS
1/3 cup coarsely chopped shallots for sauce
1 jar (10 ounce size) all-fruit apricot jam
1/2 cup low sodium canned chicken broth
1/2 teaspoon coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
Preheat oven to 425 degrees. Heat oil in a large oven proof skillet over medium heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
Brush pork in skillet with half the jam; drizzle a tablespoon of broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until instant-read thermometer inserted into center of pork registers at 155 degrees, 30-35 minutes.
Remove skillet from oven, using tongs transfer pork and shallots to a plate. Let pork rest (will continue to cook; temperature should reach 160 degrees)
Place skillet over medium high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth.
Deglaze skillet, scraping up browned bits with wooden spoon; add cranberries, vinegar and pepper. Cook, stirring until berries are juicy, about 5 minutes. Stir in chopped thyme.
Slice pork, divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
Per serving: 415 calories, 8 g fat, 83 mg cholesterol, 59 g carbohydrate, 397 mg sodium, 29 g protein, 3 g fibre
Source: cdkitchen.com
KAHLUA CHOCOLATE CHUNK COOKIES
~Shared by Patricia, Charlevoix, MI
1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghirardelli brand)
4 ounces walnut pieces
Preheat oven to 375 degrees.
Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough.
Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.
CREME DE MENTHE SPRINKLED BROWNIES
~Shared by Treva, NC
35 HERSHEY'S BLISS Creme de Menthe Milk Chocolates, divided
1 cup (2 sticks) butter or margarine
2 cups sugar
2/3 cup HERSHEY'S Cocoa
4 eggs, beaten
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Remove wrappers from chocolates. Cutting from corner to corner, cut each chocolate into 4 triangles; set aside.
2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Cool 25 minutes; sprinkle chopped candies over surface. Cool completely in pan on wire rack. Cut into squares or triangles.
About 36 brownies.
PESTO PARTY DIP
~Shared by Larry J., Spring Hill, TN
Servings: 14
1 container (7 ounces) BUITONI Refrigerated Pesto with Basil
4 ounces cream cheese, at room temperature
1/2 cup sour cream
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Assorted fresh vegetables, crackers, bread sticks or shrimp
PLACE pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until creamy.
SERVE with fresh vegetables, crackers, bread sticks or shrimp.
Source: meals.com
CHICKEN STEW IN A FRYING PAN
~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.
Serves 4
2 Tbsp. extra virgin olive oil
4 5 - 6 oz. boneless, skinless chicken breast, cut into 1/2" cubes
3/4 cup diced onion
3/4 cup diced carrot
3/4 cup diced celery
3 tsp. all-purpose flour
1/4 tsp. dried sage
3 cups chicken broth
3/4 cup frozen petite peas or corn (or use both)
1/2 tsp. salt
1/4 tsp. black pepper
In a large frying pan or Wok, heat olive oil on medium-high heat. Add the chicken, onion, carrot and celery and cook for 4 - 5 minutes or until chicken is a light golden brown. Stir in the flour and sage and cook for 1 minute more. Slowly add the chicken broth stirring while adding. Bring the stew to a boil, reduce heat to a simmer and cook until the vegetables are tender and the chicken is cooked through, about 5 minutes. If necessary, add more chicken broth if the stew gets too thick. Add the petite peas and cook for 1 more minute. Season with salt and pepper to taste.
MINI PUMPKIN-DATE BREADS
~Shared by Treva, NC
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work. Bake now in foil pans and freeze.
Prep: 15 min
Start To Finish: 2 hrs.
Makes 11 miniature loaves (5 slices each)
1 & 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates
1 . Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 & 1/2 x 2 & 3/4 x 1 & 1/4 inches.
2 Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
3 . Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.
1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 100 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 2 g % Daily Value: Vitamin A 20 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch; 1 Fat
Special Touch: For a crunchy praline topping, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon softened butter or margarine until crumbly, and sprinkle over the batter before baking.
EASY CHEESY SALSA POTATOES
~Shared by Jim D., WA State
Love potatoes? Try a spicy baked version with salsa and cheese.
Prep Time: 10 min
Total Time: 1 hour 10 min
Makes: 8 servings (1 cup each)
2 cups shredded Kraft Cheddar cheese (8 oz)
1 cup Old El Paso Thick 'n Chunky salsa (any variety)
1/2 cup finely chopped onion
1/2 cup sour cream
1 can (10 3/4 oz) condensed Campbell's Cheddar cheese soup
1/2 teaspoon pepper
1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2 cup unseasoned dry bread crumbs
1/4 cup butter or margarine, melted
1. Heat oven to 350F. Grease 13x9-inch (3-quart) baking dish or pan In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
2. In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
3. Bake 45 to 60 minutes or until cheese is melted and potatoes are tender. High Altitude (3500-6500 ft): Bake 50 to 65 minutes.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 190); Total Fat 21g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 60mg; Sodium 880mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 4g); Protein 12g
Percent Daily Value*: Vitamin A 30%; Vitamin C 8%; Calcium 20%; Iron 6%
Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat
DECADENT APPLE CAKE
~Shared by Barb, Chula Vista, CA
I used a glass baking dish and baked at 325 degrees. The cake was done after about 35 minutes so I'd say it's good to keep an eye on it to make sure it doesn't overbake. I used Golden Delicious apples.
3 cups diced apples (equivalent to 3 or 4 apples with skin removed)
2 Tbs. Butter
1/2 cup sugar
1 egg
1 tsp. Vanilla
1 cup flour
1 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 cup chopped walnuts
Cream sugar and butter, add egg, cinnamon, vanilla, nuts, fold in apples and the rest of ingredients. Batter will be stiff.
Grease and flour 8x8 pan. Bake at 350 degrees for 40-45 min.
Source: LilBitsofThisandThat-PSP@yahoogroups.com
BEEF & CHEESE TAMALE PIE
~Shared by Treva, NC
This festive casserole is perfect for the holidays. It feeds a crowd and kids love it.
Filling:
1 large onion, chopped
1 & 1/2 pounds lean ground beef
4 garlic cloves, minced
1 & 1/2 teaspoons dried oregano
1 & 1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons chili powder
1 (14-ounce) canned stewed tomatoes
2 cups corn kernels, fresh or frozen
1/2 cup chopped fresh cilantro
1 & 1/2 cups grated pepper Jack cheese, divided
1 & 1/2 cups grated sharp Cheddar cheese, divided
Cornmeal Batter:
3 cups lower-sodium chicken broth
1 teaspoon salt
2 cups yellow cornmeal
2 cups cold water
1 cup low-fat plain yogurt
Toppings:
1/3 cup low-fat plain yogurt
3 tablespoons heavy or light cream
1/2 cup canned diced tomatoes, drained
Sour cream (optional)
1 (6-ounce) can pitted black olives (optional)
1. To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
2. Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
3. Preheat the oven to 350ºF. Lightly grease a 13-by-9-inch casserole dish.
4. To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
5. Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
6. To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
7. Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.
Serves 10.
Nutritional Information: Per serving: 370 calories, 17g fat, 27g protein, 32g carbs., 4g fiber, 1030 mg sodium.
Source: by Jim Fobel, "Relish Entertaining," December 2006.
PERFECT PRESSURE COOKER POT ROAST
~Shared by Johnny, LA
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield: 6 servings
INGREDIENTS
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
DIRECTIONS
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
CREAMED GREEN BEANS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 smoked pork tenderloin (1 - 1 1/2 lbs.)
1 lg. onion, diced
2 ribs celery
1 sm. bunch parsley, tied
3 lg. carrots, sliced
2 bay leaf
6 c. fresh green beans, stems removed
Salt & pepper to taste
1 pt. sour cream
5-6 qt. water
2 med. potato, peeled & cubed
Place smoked tenderloin, onion, celery, parsley, bay leaf in 8 quart stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer for about 2 hours or until tenderloin is fork tender. Remove tenderloin to platter. Remove celery, parsley, bay leaf and discard. Save cooking liquid. To liquid in pot, add beans, potato and carrot. Cook until fork tender. Skim any visible fat from surface. With potato masher, mash green beans/potato/carrot to a coarse puree. Cube tenderloin and return to pot. Add sour cream and salt and pepper to taste. Heat gently, if necessary but do not boil.
SUPER MOIST CHOCOLATE COFFEE CAKE
~Shared by Treva, NC
2 c. Sugar
2 c. All-purpose flour
2 c. Brewed coffee (cooled)
1 c. Cocoa
1 c. Mayonnaise (not Miracle Whip)
2 tsp. Baking soda
2 eggs
Mix all ingredients together and pour in a 9X13 pan. Bake 350 degrees for about 40 minutes or until a knife comes out clean when tested.
This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.
CURRY DIP FOR VEGGIES
~Shared by Linda H., Rosharon, TX
1 pint mayo
3 Tbsp. grated onion
3 Tbsp. catsup
3 Tbsp. honey
3 tsp lemon juice
3 tsp. curry powder
3 drops Tabasco
Mix all and chill before serving with veggies. Good with apples and pineapple and jicama sticks.
TOMATO CHEDDAR BAKE
~Shared by Patricia, Charlevoix, MI
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
4 tomatoes, peeled
1/2 cup shredded Cheddar cheese
Melt butter in a saucepan over low heat; blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Season to taste with salt and pepper. Put a tablespoon of sauce in each of 4 individual ramekins. Put a tomato in each ramekin; sprinkle with salt and pepper. Cover tomatoes with remaining sauce. Bake at 350° for about 25 minutes; top with cheese and cook just until melted.
Serves 4.
CRESCENT-TOPPED CHEESEBURGER CASSEROLE
~Shared by Treva, NC
Combine your favorite burger toppings in a convenient casserole, and top with flaky pastry.
Prep Time: 20 Min
Total Time: 50 Min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 tablespoon yellow mustard
1/8 teaspoon pepper
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten
1 tablespoon sesame seed
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.
2. Spoon beef mixture into 11x7-inch (2-quart) glass baking dish. Sprinkle with cheese.
3. Unroll dough; press into 12x8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown. High Altitude (3500-6500 ft): Bake 27 to 32 minutes.
PECAN SNOWBALLS
~Shared by Larry J., Spring Hill, TN
Makes: about 30 cookies
Prep: 30 minutes
Start to Finish: 2 hours (plus standing)
Ingredients
2 cups all-purpose flour
1 cup pecan halves, toasted
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened, plus additional for cookie sheets
2-1/2 cups confectioners' sugar
1 teaspoon finely grated fresh lemon zest
1-1/2 teaspoons vanilla extract
Directions
1. Place 1 cup flour and the pecans in a food processor; pulse until nuts are finely ground. Transfer to a medium bowl. Whisk in remaining 1 cup flour and the salt.
2. Beat together butter, 1/2 cup sugar, the zest and extract in a large bowl on high speed until light and fluffy, about 2 minutes. Reduce speed to low and slowly add flour-nut mixture, beating until just combined. Chill dough until firm but still pliable, about 1 hour.
3. Preheat oven to 350 degree F and arrange racks in upper and lower thirds; lightly butter 2 large cookie sheets.
4. Using a 1-1/8-inch ice-cream scoop, drop dough onto prepared cookie sheets. Roll each between palms of hands to form smooth balls. Arrange on cookie sheets, placing about 1 inch apart, and chill until firm, about 15 minutes.
5. Bake cookies until bottoms are golden brown, switching sheets halfway through, about 15 minutes. Transfer cookies on sheets to racks and let stand until just cool enough to handle but still warm, about 4 minutes.
6. Place remaining 2 cups sugar in a bowl. Working with 4 cookies at a time, roll in sugar, coating well. Transfer to rack and cool completely. Roll cooled cookies in sugar one more time. (Can be stored at room temperature in an air-tight container, in single layers separated by waxed paper, up to 2 weeks.) Makes about 30 cookies.
Nutrition Facts
Servings Per Recipe about 30 cookies
Calories 90,
Total Fat (g) 5.5,
Saturated Fat (g) 2.5,
Cholesterol (mg) 10,
Sodium (mg) 36,
Carbohydrate (g) 10,
Fiber (g) 0,
Protein (g) 1,
Percent Daily Values are based on a 2,000 calorie diet
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CREAMY BLUE CHEESE DRESSING
~Shared by Jim D., WA State
Makes 1 1/4 cups
Ingredients
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or white vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup crumbled blue cheese (1 ounce)
Instructions
Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
Tips
Cover and refrigerate for up to 1 week. Stir before using.
Nutrition Information
Per 2-tablespoon serving: 38 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 215 mg sodium; 8 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings
Source: EatingWell.com
COCONUT CUSTARD PIE
~Shared by Treva, NC
1/2 cup flaked coconut
1 refrigerated pastry shell (9 inches)
4 eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.) Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool. In a mixing bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.) Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Yield: 8 servings.
Nutrition Facts One serving: One piece Calories: 214 Fat: 12 g Saturated Fat: 6 g Cholesterol: 112 mg Sodium: 322 mg Carbohydrate: 20 g Fiber: 0 g Protein: 6 g
Diabetic Exch: 2 fat, 1-1/2 starch.
Source: Light & Tasty
CAULIFLOWER SOUFFLE
~Shared by Mary S., Nashville, TN
1 medium cauliflower, cut into florets
2 tbsp. each butter or margarine, all purpose flour
1 cup each milk, grated cheddar cheese
to taste salt, pepper
dash ground nutmeg
4 eggs, separated
Heat oven to 350º F. (180º C). Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2-qt. soufflè dish. Bake 350º F oven 30 - 40 minutes, or until puffed, firm and lightly browned. Serve immediately.
Makes 4-6 servings.
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CRUNCHY CABBAGE SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 5 cups coarsely shredded cabbage
- 1-pound can pineapple tidbits in juice, well drained
- 8-ounce can water chestnuts, drained and chopped
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/3 cup chopped toasted pecans
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup light sour cream
DIRECTIONS
Place all of the ingredients except for the mayonnaise and sour cream in a large bowl and toss to mix.
Combine the mayonnaise and sour cream, add to the cabbage mixture, and toss to mix well. Cover the salad and refrigerate for at least 1 hour before serving.
Nutritional Information Per Serving (per 2/3 cup serving): Calories: 124, Carbohydrate: 15 g, Cholesterol: 6 mg, Fat: 5.4 g, Fiber: 2.9 g, Protein: 4.2 g, Sodium: 167 mg, Calcium: 104 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Fat
Source: The Complete Diabetes Prevention Plan
BROILED SCALLOPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound sea scallops
- 1/3 cup seasoned bread crumbs
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 lemon, cut in wedges
- 1/4 cup light tartar sauce (optional)
DIRECTIONS
Preheat the broiler. Prepare the broiler pan with nonstick pan spray.
Roll the scallops lightly in bread crumbs; place on the prepared pan. Drizzle lemon juice and olive oil over the scallops.
Broil about 2 minutes on each side. Serve immediately with lemon wedges, and light tartar sauce (if desired).
Nutritional Information Per Serving: Serving size: 1/4 of scallops plus 1 tablespoon light tartar sauce, if desired. Calories: 132, Fat: 4 g, Cholesterol: 30 mg, Sodium: 416 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 15 g
Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
HERBED GARLIC LENTILS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/2 cup dried lentils
- 2 cups fat-free reduced-sodium chicken broth
- 1 cup onion, sliced
- 2 medium cloves garlic, crushed
- 2 teaspoons cider vinegar
- 1 tablespoon olive oil - Salt and freshly ground black pepper to taste
- 2 medium tomatoes, sliced
DIRECTIONS
Place lentils in a strainer and discard any stones that you find. Rinse and drain.
Place a medium saucepan over medium-high heat and add chicken broth. Bring to a rolling boil.
Pour lentils into the pot slowly so that the water does not stop boiling. Add the onion and garlic. Reduce heat to medium, cover, and simmer 20 minutes. Check after 15 minutes to see if the pan is dry. Add 1/4 cup water if needed. If there is too much liquid, remove lid and boil to evaporate.
Remove from heat and add vinegar, oil, salt, and pepper. Toss well. Place on individual plates with the sliced pork arranged on top and sliced tomatoes on the side.
Nutritional Information Per Serving (1/2 of recipe): Calories: 276, Fat: 8 g, Cholesterol: 0 mg, Sodium: 518 mg, Carbohydrate: 39 g, Dietary Fiber: 13 g, Sugars: 12 g, Protein: 16 g
Diabetic Exchanges: 2 Starch, 1 Very Lean Meat, 2 Vegetable, 1 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
ITALIAN TUNA AND WHITE BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1/2 cup beans, 1 cup vegetables, 1.5 ounces tuna
INGREDIENTS
- 1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
- 1 cup sliced, water-packed artichoke hearts
- 1 cup sliced jarred roasted red pepper
- 1 cup frozen green beans, thawed, or fresh cooked green beans, trimmed
- 1 cup sliced sun-dried tomatoes (rehydrated, drained, and sliced)
- 1 (6 ounce) can white-meat tuna, drained and flaked
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- Fresh ground black pepper to taste
DIRECTIONS
Combine all ingredients and chill in a serving bowl for 1 hour.
Nutritional Information Per Serving: Calories: 276, Fat: 8 g, Cholesterol: 12 mg, Sodium: 730 mg, Carbohydrate: 34 g, Dietary Fiber: 8 g, Sugars: 9 g, Protein: 20 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat
Source: "Express Lane Diabetic Cooking"
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BROCCOLI BROWNED IN BUTTER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
1 stalk broccoli
1 tbs. butter
dash nutmeg
salt and pepper
For 2:
2 stalks broccoli
2 tbs. butter
dash nutmeg
salt and pepper
Cut broccoli into florets. Steam or boil in a small amount of water for 10 minutes, or until just tender. Melt butter with nutmeg over low heat until butter is light brown, not scorched. Pour butter over broccoli. Add salt and pepper as desired.
SAUTÉED SPINACH WITH GARLIC AND OLIVE OIL
~Shared by Mary S., Nashville, TN
3 Tbsp. olive oil
4 large cloves garlic, sliced
1 bunch fresh spinach
1/2 cube of chicken bouillon, dissolved in 1 tsp. hot water
1/4 tsp. freshly grated or canned nutmeg
salt and pepper, to taste
Heat the olive oil in a saucepan over moderate heat until hot but not smoking. Add the garlic and cook about 1 minutes, until it begins to turn golden. Add the spinach and chicken bouillon. Place a lid on the saucepan, leaving it slightly ajar. Cook the spinach, stirring from time to time, until the moisture has evaporated, about 2-3 minutes. Turn off the heat and mix in the nutmeg, salt and pepper. Serve immediately.
Makes 2 servings; recipe can be doubled to serve 4.
FRUIT CRISP
~Shared by Mary S., Nashville, TN
1/2 cup fruit, cut up, berries or apple
1 Tbsp. sugar
1/2 tsp. flour
1/4 tsp. cinnamon
1 1/2 tsp. melted butter or margarine
1 Tbsp. brown sugar
1 1/2 tsp. flour
2 Tbsp. rolled oats
1/4 tsp. cinnamon
Place fruit in baking pan; combine with mixture of 1 Tbsp. sugar, 1/2 tsp. flour and the cinnamon. Melt butter or margarine, combine with 1 Tbsp. brown sugar, 1 1/2 tsp. flour and rolled oats. Sprinkle mixture on top of fruit and bake at 375 degrees until golden brown.
Serves 2.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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SEAFOOD LASAGNE
Ingredients:
1/2 cup Butter
3/4 cup (3 oz.) Flour, all-purpose
1 tsp. Salt
1/2 tsp. White pepper
1 1/2 qts. Milk
3 1/2 cups (14 oz.) Parmesan cheese, grated
3 cups (1 lb.) Red bell pepper, diced
1 cup (3/4 lb.) Onion, chopped
1/4 cup (1.5 oz.) Garlic, minced
1/4 cup Olive oil
1 cup Wine, dry, white
1 1/2 lbs. (1 1/2 lbs.) Shrimp, raw, small
1 lb. (1 lb.) Talpia or cod
3/4 lb. (3/4 lb.) Crabmeat, flaked, cooked
3 cups (12 oz.) California Ripe Olives, quartered
2 tsp. Lemon zest, grated
2 3/4 qts. (6 lb.) Ricotta cheese, part skim
3/4 cup (2 oz.) Italian parsley, minced
24 (1 1/4 lbs.) Lasagne noodles, cooked al dente
24 slices (1 1/2 lbs.) Provolone cheese, sliced
24 slices Tomatoes, plum, sliced
Directions:
1. Melt butter in stockpot. Add flour, salt and pepper, cook 1 minute. Add milk, cook over medium high heat, stirring constantly, until mixture boils. Continue boiling 1 minute. Stir in 12 oz. parmesan cheese. In another pan, saute pepper, onion and garlic in oil. Add wine, simmer until wine has evaporated. Stir into sauce.
2. Cut shrimp and talapia into bite-sized pieces. Saute shrimp and talapia just until done, stirring minimally. Add crabmeat, 2 cups olives and zest. Let stand 5 minutes and drain well. Gently stir 5 cups parmesan sauce into seafood.
3.Combine ricotta and parsley, mixing well.
4. Spread 1 cup parmesan sauce in bottom of 20 x 12 x 2 hotel pan. Top with 8 noodles (trimmed to fit pan), 1/2 of ricotta mixture, 1/2 of seafood mixture and 1/2 of provolone cheese. Repeat layers. Top with remaining noodles and parmesan sauce. Place 1 tomato slice on each serving, sprinkle with remaining 1 cup olives and remaining 2 oz. parmesan cheese. Bake at 350° F, 1 1/4 hours or until 165° F.
Source: California Olive Committee
CHICKEN TETRAZZINI - SOUTHERN STYLE
2 (3 lb.) chickens
1 stick oleo
4 stalks celery, chopped
4 lg. onions, chopped
1 (8 oz.) jar pimentos, chopped
1 tall can evaporated milk
2 cans cream of chicken soup
1 lb. pkg. spaghetti, broken
Parmesan cheese (for top)
Salt and pepper to taste
Cover chicken with water and boil - use all of broth for cooking spaghetti and don't drain. Boil chicken until tender and remove from broth to cool. De-bone and chop. Saute celery and onions in oleo. Cook broken spaghetti in broth - don't drain. Add back in pot with spaghetti all ingredients. Stir together, mixing well. Makes several casseroles and freezes well. Add Parmesan cheese on top. Bake at 400 to 450 degrees until bubbly.
COCONUT CREAM PIE
1 9-inch pie shell, baked
2 cups coconut, sweetened
1/3 cup flour
1/4 tsp. salt
1/4 cup sugar
1/2 cup milk
1 1/2 cups hot milk
4 egg yolks
1 Tbsp. butter
1 tsp. vanilla
Preheat oven to 350 degrees F. Toast coconut by spreading it on a cookie sheet and tossing every few minutes. This should take about 10 minutes. Remove from oven when golden brown. In the top of a double boiler over boiling water, mix flour, salt and sugar. Add 1/2 cup milk and stir until smooth. Add the 1 1/2 cups hot milk and stir constantly, until thick and smooth. Beat egg yolks in another bowl and add 1/2 cup of the sauce to them, stirring constantly. Pour this mixture back in the double boiler, stirring constantly. Cook a few minutes longer. Remove from heat and stir in vanilla and butter. Stir in 1 1/2 cups of the coconut. Pour mixture into cooled pie crust and refrigerate.
To make topping beat 1 cup heavy cream with 1 Tbsp. sugar and 1 tsp. vanilla until stiff. Pile on top of pie filling and spread to edges of shell. Sprinkle remaining coconut on top. Keep refrigerated.
EGGPLANT WITH GARLIC SAUCE
Yield: serves 4-6
1 medium large eggplant, sliced
2-3 Tbsp oil
2 tsp ginger
2 tsp garlic powder
1/2 cup water
1 tsp salt
2 Tbsp sugar
2 Tbsp vinegar
1 tsp soy sauce
2 Tbsp cornstarch + 3 tbsp water
Fry eggplant in oil till golden brown. Press with fork to squeeze out excess oil. Remove from pan and set aside. Leave 1 Tbsp oil in pan. Add seasonings and bring to boil. Stir in cornstarch/water mixture and blend well. Add eggplant and mix thoroughly. Cook for a few more minutes until sauce slightly thickened. Serve hot.
BACON & CHEESE STUFFED CHICKEN BREASTS
Low Carb
4 chicken breast, no skin, no bone, halved
4 bacon slices -- cooked and crumbled
2 oz sharp cheddar cheese -- 60gr cut into 4 pieces
1/4 tsp pepper
1/4 tsp paprika -- (optional)
1 tbsp olive oil
1 tsp cornstarch
2/3 cup chicken broth
2 tbsp dried parsley
Cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle with pepper and paprika. Heat oil in skillet, over med/high heat. Add chicken and cook 4 min. per side, until browned. Reduce heat to med/low; cover and cook 10 min. until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to boil, scraping up browned bits in skillet. Add parsley, cook 3 min. until sauce thickens a bit. Spoon sauce over chicken and serve.
Only about 1 carb per chicken breast.
Per Serving (excluding unknown items): 470 Calories; 22g Fat (43.9% calories from fat); 62g Protein; 2g Carbohydrate; trace Dietary Fiber; 179mg Cholesterol; 532mg Sodium.
Exchanges: 0 Grain (Starch); 8 1/2 Lean Meat; 2 1/2 Fat.
CHIPS AHOY! CHEESECAKE SANDWICHES
Makes: 10 servings, 1 sandwich each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 cup thawed COOL WHIP Whipped Topping
20 CHIPS AHOY! Cookies
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted
BEAT cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.
COVER bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
FREEZE 3 hours or until firm.
Size-Wise: With their built-in portion control, these cheesecake sandwiches make great treats!
Fun Idea: Prepare as directed, rolling or lightly pressing edges of sandwiches in colored sprinkles, miniature chocolate chips, chopped PLANTERS Nuts, BAKER'S ANGEL FLAKE Coconut or small candies before freezing.
Creative Leftovers: Store leftover chocolate in refrigerator up to 2 weeks. To remelt, follow directions on label. Use as a dip for additional CHIPS AHOY! Cookies, other varieties of NABISCO Cookies, cut-up fresh fruit or cake cubes
Nutrition Information
Calories 230 Total fat 14 g Saturated fat 8 g Cholesterol 10 mg Sodium 125 mg Carbohydrate 25 g Dietary fiber 1 g Sugars 16 g Protein 3 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 4
%DV
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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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