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A to Z Recipes
April 6, 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 on Monday. Yeppers, been busy working 12's with a lot of extracurricular activities for my high school senior, so you guys were placed on the back burner. I hope you understand. At work, this will be my last week of nights for a month. Yoo-hoo! I'm more excited about going back to days for a month than I am to be off for a few days beforehand. I'm one of those weird people who actually starts to miss work after 2 days away (truth!).
The current Monthly Theme topic is: Summer Salad
Recipes. We're looking for really tasty recipes for summer salads in this theme topic. 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.
Today's issue contains over 100 recipes from our last
Monthly Theme topic of Springtime Recipes. We have some great stuff here, folks. Recipes in this issue are exactly what springtime eating should be. Join me in thanking the following who have recipes and ideas shared here:
Dorine H., Newark, DE
Mary S., Nashville, TN
Jim D., WA State
Luanne, FL
Nancy F., Sacramento, CA
Jean, Syracuse, NY
Jo, TX
Rusty, FL
Shirley, WA State
Treva, NC
Dorie, IL
Marilyn, Canton, OH
Barb C., Chula Vista, CA
Pat, Merritt Island, FL
Larry Holmes, Toronto, Canada
Cathy L., Staten Island, NY
Patricia, Charlevoix, MI
Larry J., Spring Hill, TN
Johnny, LA
Linda H., Rosharon, TX
We'll see you here again on Wednesday, God willing.
Kitchen tools and gadgets at Amazon.com.
PS:
As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in April and October when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
I am so grateful to these readers who recently donated to help defray a2z's April expenses:
Charlie J., Mobile, AL
Anita K., WA State
Rita K., Niceville, FL
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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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"A gourmet who thinks of calories is like a tart who looks at her watch."
~James Beard
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
~Doug Larson
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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SPRINGTIME
~Shared by Dorine H., Newark, DE
Beet Soup and Eggs Florentine Dinner
The best part of spring is Easter, and Easter always comes with baskets full of hard-boiled eggs. Perhaps you took the eggs to church for a blessing; perhaps you used them to decorate your table. Your children may have colored and decorated them, whether simply with stickers or crayoned crosses, or complexly with Ukrainian pysanki patterns. Whichever, you have a refrigerator full of eggs you want eaten, and everybody has gotten tired of egg salad. What to do?
A hot dinner dish, eggs florentine, will be a welcome way to use them when an early Easter comes while there is still a chill in the air. For a complete dinner, start the meal with a colorfully pretty cream of beet soup and end with seasonal fresh fruit.
First course:
Cream of Beet Soup
1 bunch beets
1 bay leaf
4 whole black peppercorns
Water to cover
2 Granny Smith apples, peeled and chopped
1 shallot, peeled and chopped
Tiny pinch cinnamon
A few gratings nutmeg
Salt and freshly ground black pepper to taste
1/2 cup plain yogurt
Chopped fresh mint leaves to garnish
Remove leaves and stems from beets; reserve greens for another use. Wash beetroots thoroughly in several changes of water to remove all sand. Cut the tail of the beetroot down to about an inch from the end o the bulbous part.
Gently boil beetroots with bay leaf, peppercorns and enough water to cover them until the beets are tender through. Depending on their size, it may take 15-30 minutes. With a slotted spoon, plunge cooked beets immediately into ice water. This shocks the skin loose so it is easy to peel the beets with your fingers. Chop peeled beets and place them in a blender or food processor.
Strain the beet cooking water into a 2-cup glass measuring cup. If necessary, add cold water to reach 2 cups. Pour about 1/2 cup of the water into the blender. Process until the beets are smooth. Pour into a clean saucepan. Add another 1/2 cup of the water to the blender and add the apples, shallot, cinnamon and nutmeg. Process until smooth. Add apple mixture and remaining water to the saucepan with the beets. Bring to barely a boil and turn the heat off. Whisk in the salt, pepper and yogurt until smooth.
Pour into a tureen
Second course:
Eggs Florentine
2 bunches fresh spinach (about 2 lbs./900g)
1 medium yellow onion, minced
1 clove garlic, minced
1 T./15ml unsalted butter
2 T./30ml unsalted butter
2 T./30ml all-purpose flour
3 cups/725ml whole milk
Several gratings nutmeg
Pinch mustard powder (try Coleman’s for quality)
Salt and freshly ground white pepper to taste
12 hard-boiled eggs, peeled
Additional unsalted butter
Fresh tarragon sprigs
Wash spinach thoroughly in several changes of cold water, until no more sand shows in the bottom of the basin. Discard tough stems. Place the spinach in a heavy-bottomed saucepan with only the water clinging to the leaves. Cover and turn heat to medium. Cook about 3 minutes, until the spinach is tender but still bright green. Plunge in ice water to stop cooking and preserve color. Place in a colander to drain.
Melt the 1 T./15ml butter in a heavy-bottomed skillet until it foams. Add the onion and garlic; cook until tender and beginning to brown.
Preheat oven to 350 F/180 C.
Wrap spinach in a linen tea towel and squeeze dry. Remove to a cutting board and chop. Toss with onion mixture and set aside.
In a clean saucepan with a heavy bottom, melt the 2 T./30ml butter. When it starts to foam, whisk in the flour. Cook over medium flame, whisking well, for 2 minutes to cook out raw taste. Still whisking, slowly add milk. Bring to the barest boil and cook, whisking, until you can draw the whisk through the béchamel and leave a line, or until it coats the whisk. Add nutmeg, mustard, salt and pepper; taste to assure correctness of seasoning.
Butter a rectangular casserole dish.
Toss half the béchamel with the spinach mixture. Put it in the buttered casserole. Arrange the eggs on top. Pour the remaining béchamel over all. Scatter on bits of cold, unsalted butter.
Bake about 20 minutes, until small brown flecks appear on the surface of the béchamel. Remove from oven and garnish with sprigs of fresh tarragon.
Serve hot.
Serves 6.
Dessert:
Fresh oranges or other seasonal fresh fruit
Oatmeal and raisin cookies
Espresso
Free Shipping on Cookware & Bakeware at Overstock.com! Offer valid 4.06 to 4.12
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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Asparagus: The Herald of Spring
by Mark R. Vogel (Practical Kitchen)
Epicure1@optonline.net
~Shared by Mary S., Nashville, TN
Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of fresh fruits and vegetables available. Many will only be obtainable at this time. Asparagus is available year round but it's peak season runs from February through June. Thus, it is one of the earliest harbingers of spring and an indispensable commodity on all seasonal menus.
Asparagus, a member of the lily family, probably originated in the Eastern Mediterranean. Because it is found wild in so many areas of the globe, some uncertainty exists as to the whereabouts of its genesis. Indeed, a friend of mine who lives in a remote region of eastern Washington State has asparagus growing wild on his property. We do know that it was first cultivated 2,500 years ago by the Greeks and was equally cherished by the Romans who ascribed it with medicinal properties. It won't cure any diseases but it is a good source of vitamins A and C, folic acid, potassium and fiber.
Choose asparagus that are firm and bright green, with in tact tips. Cook it as soon as possible as it deteriorates fairly rapidly. Store it in a plastic bag with a damp paper towel wrapped around the stems. It will last about 3 days. Cut off the last inch or two of the stem or wherever it snaps naturally when you bend it near the end. Large asparagus are more mature, less tender, and also need to be peeled.
White asparagus, which are more popular in Europe, are grown underground to prevent the development of chlorophyll. They are tenderer with a mild and nuttier taste. However, no matter what size, their exteriors are fibrous and always need to be peeled.
And in case you're wondering, the reason your urine smells after consuming asparagus is because it contains a sulfur compound called mercaptan. Enzymes in your body break down the mercaptan into its stinky component parts. There is disagreement within the scientific community over which of these constituents is the fowl-smelling culprit. Moreover, because of human genetic variability, not everyone has the enzymes to metabolize mercaptan so some individuals will not produce urinary odor. And to take it one step further, there is even genetic diversity in our ability to detect the odor. Thus, some may have it without knowing it.
Asparagus is quite versatile. It can be cooked by virtually every cooking method. It can be boiled, steamed, simmered, grilled, roasted, sauteed and fried. It can be served cold or hot, pureed into soups, used in pasta sauce, etc. At one restaurant I worked I made asparagus flan. I thought it was absolutely gross but it exemplifies the breadth of asparagus' culinary applications.
Peeling Potatoes
~Shared by Jim D., WA State
I wish I had known about this thirty years ago. Peeling the cooked potato was the least desirable part in making a potato salad. Enjoy.
Click here: YouTube - Dawn Wells Potato Peeling Video
Quick Tips for Purchasing Fresh Fruits and Vegetables
by Cassandra Harrell, Editor & Soul Food Advisor
~Shared by Luanne, FL
• Purchase bananas that are slightly green and allow them to ripen at room temperature. The skin should be free of bruises or colored spots.
• Cantaloupes are ripe if the stem scar is smooth and the space between the netting is yellow or yellow-green. When fully ripe, they will carry a fruity odor.
• Watermelons are ripe if there is some yellow color on one side. If melons are white or pale green on one side, they are not fully ripe.
• When purchasing strawberries that are in containers, make sure you check the bottom to see the condition of the berries underneath. Usually the best berries are on top.
• Leafy vegetables such as greens should have healthy, green leaves that have not wilted or yellowed.
Source: Cassandra Harrell, Editor & Soul Food Advisor
(c) copyright 2009 Soul Food Advisor (used with permission)
Here's a Little Tidbit About Celery
~Shared by Nancy F., Sacramento, CA
A bunch or stalk of celery consists of a dozen or so individual ribs, with the tender innermost ribs called the celery heart.
Quick Tip: Make Ahead Fresh Herbs & Butter
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Here’s a tip for leftover fresh herbs: Make herb butter and freeze for use later.
Herbed butter is lovely on breads, pastas, potatoes, vegetables, you name it.
Directions:
Chop the herbs fine & mix well into butter (first let soften at room temperature).
Chill for a few hours then slice the butter into pats or shape into balls (melon baller works great!).
Wrap a few at a time in a foil packet, then freeze in Ziploc freezer bags.
There’s no exact science for the measurements, experiment with the herb/butter ratio to find what you like best.
Herb Ideas: Chives, Parsley, Garlic, Dill, Rosemary, Tarragon, Basil, Sage, Celery Leaves
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: Summer Salad Recipes
As the name implies, we're looking for salad recipes, perfect for warmer temperatures when no one feels like firing up the stove or oven. Salads are perfect for summer, and can include leftovers, fresh vegetables, even eggs, seafood, meats, etc. Please join in the
fun and send in your Summer Salad 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
Summer Salad 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: Summer Salad 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: Summer Salad 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 Summer Salad Recipes has a deadline of
April 30, 2009, and will be posted on May 3, 2009.
Please use this email link to submit a recipe for theme recipes: Summer Salad 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 April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
3rd Doug in Harvard, Nebraska
3rd Sue in Rougemont, North Carolina
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illinois
5th Twain F. in Milton, Pennsylvania
5th Karen in Garland, Texas
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
17th Shelia S. in Dandridge, Tennessee
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
25th Nancy C. in Florida
25th Regina in Bangalore, Karnataka, India
27th Alicia M. in Paris, Texas
27th Iman in Shomolu, Lagos
27th Cassandra in Raleigh, North Carolina
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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The Importance of Walking
~Shared by Jo, TX
Walking will lengthen your life. At 85 years old this will enable you to spend an additional 5 months in a nursing home at $7000 per month.
My grandpa started walking five miles a day when he was 60. Now he's 97 years old and we don't know where he is.
I like long walks, especially when they are taken by people who annoy me.
The only reason I would take up walking is so that I could hear heavy breathing again.
I have to walk early in the morning, before my brain figures out what I'm doing.
I joined a health club last year, spent about 400 bucks. Haven't lost a pound. Apparently you have to go there.
Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate..
I do have flabby thighs, but fortunately my stomach covers them.
The advantage of exercising every day is so when you die, they'll say, 'Well, she looks good doesn't she.'
If you are going to try cross-country skiing, start with a small country.
We all get heavier as we get older, because there's a lot more information in our heads.
That's my story and I'm sticking to it.
AND
Every time I start thinking too much about how I look, I just find a Happy Hour and by the time I leave, I look just fine.
Squeeze the Lemon
~Shared by Rusty, FL
The local bar was confident its bartender was the strongest man around so they offered a standing $1,000 bet. The barkeep would squeeze a lemon until all the juice ran into a glass, then hand the lemon to a patron. Anyone who could squeeze one more drop of juice out would win the money.
Many people (weight-lifters, longshoremen, etc.) had tried over time, but nobody could do it.
One day, a scrawny little man came in, wearing thick glasses and a polyester suit, and said in a tiny, squeaky voice, "I'd like to try the bet."
After the laughter had died down, the bartender said okay, grabbed a lemon, and squeezed away. He then handed the wrinkled remains of the rind to the little man. But the crowd's laughter turned to total silence as the man clenched his fist around the lemon and six drops fell into the glass.
As the crowd cheered, the bartender paid the $1,000 and asked the little man, "What do you do for a living? Are you a lumberjack, a weight-lifter, or what?"
The man replied, "I work for the Internal Revenue Service."
bareMinerals now on Beauty.com!
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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?
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PERFECTION SALAD
~Shared by Shirley, WA State
1 pkg. lemon Jell-O
1 c. boiling water
½ c. cold water
2 Tbl. white vinegar
1 Tbl. lemon juice
½ tsp. salt
1 c. finely shredded cabbage
¼ c. diced fine celery
4 green onions sliced thinly
2 Tbl. frozen petite peas
Combine gelatin and boiling water; stir until dissolved. Add cold water, vinegar, lemon juice and salt. Chill until partially congealed. Fold
remaining ingredient into gelatin. Turn into individual mold or to a 3 cup salad ring. Refrigerate until firm. Serve with salad dressing or mayonnaise.
Source: Afternoon Newcomers and Friends Volume 2
EASY POTATO SOUP
~Shared by Treva, NC
4 to 5 potatoes, peeled and cubed
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1-1/4 c. water
4-2/3 c. milk
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon
Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes.
Serves 4 to 6.
STRAWBERRY SMOOTHIE ICE-CREAM PIE
~Shared by Treva, NC
Prep: 50 min.;
Bake: 10 min.;
Stand: 35 min.;
Freeze: 4 hrs., 30 min.
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.
Yield: Makes 10 to 12 servings
Source: Southern Living, APRIL 2005
APPLE PIE IN A GOBLET
~Shared by Treva, NC
3 large tart apples, peeled and coarsely chopped
1/4 cup sugar
1/4 cup water
3/4 t. ground cinnamon
1/4 t. ground nutmeg
12 shortbread cookies, crushed
2 cups vanilla ice cream
Whipped cream
In a large pan, combine the apples, sugar, water, cinnamon and nutmeg. Bring to a boil.
Reduce heat, cover and simmer for 10 minutes or until apples are tender. Uncover; cook 9 to 11 minutes longer or until most of the liquid has evaporated. Remove form the heat.
In each of four goblets or parfait glasses, layer 1 T. cookie crumbs, 1/2 cup ice cream and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve at once.
Serves 4
PINEAPPLE BANANA BREAD
~Shared by Treva, NC
3 c All-purpose flour
2 c Sugar
1 tsp Baking soda
1 tsp Ground cinnamon
3/4 tsp Salt
1 c Chopped pecans or walnuts
3 Eggs, beaten
1 c Vegetable oil
2 c (about 5) mashed ripe bananas
2 tsp Vanilla extract
1 can (8 oz.) crushed pineapple, drained
Preheat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; stir in pecans.
Combine remaining ingredients in a separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.
Spoon batter into two greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake for about 1 1/2hours or until a wooden toothpick inserted in center comes out clean.
Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Yield: 2 Loaves
AWESOME PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (16 ounce) package fusili (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
FRESH RASPBERRY PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 C. all purpose flour
1 T. sugar
1/2 t. salt
3/4 C. shortening
1 egg beaten
1 T. cold water
1 T. white vinegar
Filling:
1 1/3 C. sugar
2 T. quick cooking tapioca
2 T. cornstarch
5 C. fresh or frozen unsweetened raspberries
1 T. butter
Topping:
1 T. milk
1 T. sugar
In a large bowl combine the flour, sugar and salt, cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other, wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. Meanwhile in another large bowl combine the sugar, tapioca, cornstarch and raspeberries, let stand for 15 minutes.
On a lightly floured surface, roll out larger ball of dough to fit a 9" pie plate. Transfer dough to pie plate, trim even with edge. Add raspberry filling; dot with butter.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. Bake at 350 for 50-55 minutes or until crust is golden brown and filling is bubbly.
SENSATIONAL SUMMER SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
3 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 Granny Smith apple, cored and diced
2 tablespoons lemon juice
1 head romaine lettuce, chopped
1 avocado, diced
4 ounces feta cheese, crumbled
1 1/2 cups diced fresh strawberries
1 cup dried cranberries
3/4 cup balsamic vinaigrette, or to taste
Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.
SPRING FRUIT PIZZA
(Cookie Mix)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting
3 1/2 cups assorted fresh fruit
Heat oven to 375 degrees F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.
CAULIFLOWER IMPOSSIBLE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 c. chopped cauliflower, thawed and drained
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese (4 oz.)
3/4 c. Bisquick baking mix
3 eggs
1 tsp. salt
1 1/2 c. milk
Heat oven to 400 degrees. Lightly butter 10 x 1 1/2-inch pie pan or 9 x 9-inch baking dish. Cook cauliflower and combine remaining vegetables and cheese. Pour in dish.
Beat remaining ingredients together and pour over vegetables. Bake 35 to 40 minutes. Let stand 5 minutes before cutting.
Serves 6.
SPICY SUMMER PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
3 cups rotelle pasta
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon dried parsley
2 green bell peppers, chopped
1 red bell pepper, chopped
5 large tomatoes, chopped
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.
ARIZONA SUNSET CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Now, I'm trying this one!
Ingredients:
(Shortbread Crust) :
1 1/2 cups Flour
1/2 cup Pecans, finely ground
1/3 cup Sugar
1 large Egg, separated
1/2 cup Butter, softened
(Cranberry Glaze Filling)
1 can Cranberry sauce, whole berries
2 tablespoons Sugar
1 tablespoon Cornstarch
1 tablespoon Lemon zest
1 tablespoon Lemon juice
(White Chocolate Filling) :
1 1/2 cups Fresh orange juice
Orange peel, 1-3 inch by 1 inch
32 ounces Cream cheese
2/3 cup Sugar
1 tablespoon Orange zest
2 tablespoons Cranberry Liqueur, such as Crantasia Schnapps
8 ounces White chocolate, melted
4 Eggs
(Candied Oranges Topping) :
4 cups Water
2 cups Sugar
3 Oranges, seedless, unpeeled, cut into paper-thin slices
(Garnish) :
Whipped Cream
Directions:
1. Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.
2. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
3. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.
4. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes.
5. Loosen and remove the sides of the spring form pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving.
6. Garnish: whipped cream.
You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer.
CREAMY WHITE ASPARAGUS SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
A little nutmeg and Creole seasoning enhance this delicately flavored soup. This makes a nice first course soup.
Ingredients:
5 tablespoons butter
1 bunch green onions, about 6 to 8 green onions, thinly sliced, with about 2 to 3 inches of green
1 1/2 clove garlic, minced
1 pound white asparagus, peeled and cut in 1/2- to 1-inch pieces
1 to 1 1/2 cups diced potato (Yukon gold or red-skinned, peeled)
4 cups chicken broth
1 1/2 scant teaspoon Creole seasoning
1 small bay leaf
1/2 teaspoon dried leaf thyme
1/2 teaspoon sugar
freshly ground nutmeg, to taste
1 cup heavy cream
fresh chopped parsley, optional
Preparation:
In a large saucepan, melt butter over medium-low heat. Add the green onions and cook, stirring, for about 3 minutes. Add the garlic and cook for 1 minute longer. Add the asparagus, potato, chicken broth, Creole seasoning, bay leaf, thyme, and sugar; bring to a boil. Cover and cook, stirring occasionally, until potatoes are very tender.
Carefully blend the hot mixture in small batches. Add cream and the nutmeg, to taste; heat through.
If desired, sprinkle with a little fresh parsley.
Serves 4 to 6.
SMOKED HAM WITH BOURBON AND BROWN SUGAR
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Cook: 1 hr., 45 mins
Ready in: 1 hr., 45 mins
Ingredients
1 (7-8 lb.) smoked ham, fully cooked with bone in
1 cup bourbon
1/2 cup light brown sugar
1 cup cola
1/4 cup Dijon mustard
1/2 cup honey
4 fresh thyme sprigs, leaves only
kosher salt and freshly ground black pepper
Cooking Instructions
Preheat oven to 325 F.
In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick and syrupy and liquid coats the back of a wooden spoon.
Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat side up and make sure it is brought to room temperature if refrigerated (approximately one hour). Pour and brush the glaze over the ham and add 1 cup of water with 3 tablespoons of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.
Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature -- it should reach 140 F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.
Skim fat from pan juices and drizzle juice over carved ham slices.
STRAWBERRY CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Prep: 20 min's
Ready in: 6 hr., 15 min's
Serves: 12
Ingredients
Crust
1 package (9 oz) Stella Dora Almond Delight cookies
3 Tbs butter, melted
4 bricks (8 oz each) 1/3- cream cheese (Neufchatel), softened
11/4 cups sugar
1 Tbs cornstarch
4 large eggs, at room temperature
8 oz ( 1 cup) sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1 cup seedless strawberry jam
2 pint strawberries, bottoms sliced evenly
Cooking Instructions
Heat oven to 325°F. Coat a 9 x 3-in. springform pan with nonstick cooking spray.
Crust: Break up cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan. Freeze until ready to fill.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Add sour cream and vanilla and almond extracts; beat just 4. Pour 1⁄3 the batter (about 2 cups) into pan; spread evenly. Dot with 1⁄4 cup jam. Spoon on 1⁄2 the remaining batter (2 cups); gently spread evenly. Dot with 1⁄4 cup jam; spoon on rest of batter and spread.
Bake 45 minutes, or until cake puffs slightly around edges and center still jiggles slightly when shaken. Turn off oven (leave door closed); leave cake in oven 45 minutes.
Carefully run a thin knife around the edge of the pan to release cake (leave on pan sides). Cool completely on a wire rack. Cover and refrigerate at least 4 hours.
Up to 3 hours before serving: Arrange strawberries, points up, on top of cake. Heat remaining 1⁄2 cup jam in microwave or in a small pan over low heat until melted. Stir until smooth. Spoon over berries; refrigerate to set jam.
Planning Tip: Prepare through Step 6 up to 3 days ahead, or wrap airtight and freeze up to 1 month (thaw 2 days in refrigerator before garnishing and serving).
Nutritional Information per Serving
Calories 408 Fat 22g Saturated fat 12g Cholesterol 110 mg
Sodium 340mg Carbohydrate 42g Fiber 2g
SPINACH AND STRAWBERRY SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Total Time: 20 min
Ingredients
1 pound(s) strawberries, hulled and sliced
3 tablespoon(s) lime juice
2 teaspoon(s) honey
1 teaspoon(s) olive oil
Salt and pepper
1 container(s) (12-ounce) baby spinach
10 ounce(s) (2 cups) chicken breast meat, coarsely shredded
3/4 cup(s) walnuts, toasted and coarsely chopped
Directions
1. In blender, puree 3/4 cup strawberries with lime juice, honey, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Transfer dressing to large serving bowl.
2. To bowl with dressing, add spinach, chicken, and remaining strawberries; toss to coat. Sprinkle salad with walnuts to serve.
Nutritional Information
(per serving)
Calories 220
Total Fat 13g
Saturated Fat 2g
Sodium 220mg
Total Carbohydrate10g
Dietary Fiber 8g
Source: Good Housekeeping
EASY LAYERED SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This salad is a perfect after Easter recipe since it uses leftover hard-cooked eggs and ham you might have.
Makes 12 servings.
Prep Time: 20 minutes
4 cups mixed salad greens
2 tomatoes, chopped (about 2 cups)
2 cups (8 ounces) shredded Cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked eggs, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Mustard, Ground
1. Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.
2. Mix mayonnaise, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover.
3. Refrigerate at least 1 hour or overnight until ready to serve. Sprinkle with remaining 1 cup cheese just before serving.
Calories: 247
Fat: 19 g
Carbohydrates: 6 g
Cholesterol: 94 mg
Sodium: 542 mg
Fiber: 2 g
Protein: 13 g
STRAWBERRY CREAM PUFF RING
~Shared by Marilyn, Canton, OH
RING PUFF
6 Tbsp. butter
3/4 cup water
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
Heat oven to 400 degrees F. Grease cookie sheet; set aside. In medium saucepan, combine butter and water; bring to a boil over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves sides of pan in smooth ball. Remove from heat. Add eggs one at a time, beating vigorously after each, until mixture is smooth and glossy. Form ring by placing 8 to 10 spoonfuls of batter, sides touching on prepared cookie sheet to form an 8-inch circle. Bake at 400 degrees F. for 40 to 50 minutes or until golden brown. Remove from oven; prick puff with sharp knife. Set aside to cool while preparing the filling.
FILLING
3 1/8-oz pkg. vanilla pudding and pie filling mix (not instant)
1 1/2 cups milk
1 cup frozen whipped topping, thawed
1 pint fresh strawberries, sliced
In medium saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover; cool 1 hour. Fold whipped cream into cooled pudding.
To assemble: Place ring puff on serving plate; slice in half horizontally. Spoon pudding mixture into bottom half of puff. Top with strawberries. Replace top of puff; drizzle with following glaze and enjoy!
GLAZE
2 ounces semi-sweet chocolate
2 Tbsp. butter
2/3 cup powdered sugar
2 Tbsp. milk
In small saucepan, combine chocolate and butter; cook over medium heat until melted. Stir in powdered sugar and milk; blend until smooth. Drizzle over puff. Refrigerate leftovers.
Yield - 8 to 10 servings.
BANANA BREAD PUDDING
~Shared by Jim D., WA State
3 cups milk
3 cups day old bread, cubed
2 eggs
One half cup brown sugar
3 ripe bananas, sliced
2 Tbsp. butter
1 tsp. vanilla
One half tsp. cinnamon
Heat milk until hot, but not boiling. Pour milk over bread. Combine eggs, brown sugar, bananas, butter, vanilla and cinnamon and mix well. Pour over bread and mix well. Place in a lightly greased baking dish and bake for 30 - 40 minutes at 350 degrees.
The Skinny: Use low fat milk and your favorite egg substitute.
THE EATING WELL COBB SALAD
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
¼ teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
8 ounces shredded cooked chicken breast (about 1 large breast half; see Tip)
2 large eggs, hard-boiled (see Tip), peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
½ cup crumbled blue cheese (optional)
Instructions
1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.
To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.
Nutrition Information
Per serving: 346 calories; 23 g fat (4 g sat, 15 g mono); 142 mg cholesterol; 18 g carbohydrate; 21 g protein; 8 g fiber; 397 mg sodium; 711 mg potassium. Nutrition bonus: Vitamin A (117% daily value), Vitamin C (27% dv), Potassium (20% dv), Folate (18% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat
Source: EatingWell.com
ASPARAGUS SALAD WITH TRUFFLE VINAIGRETTE
~Shared by Mary S., Nashville, TN
For the salad:
6 large spears of asparagus
1 batch of mache (or other salad green)
Parmesan cheese strips, as needed
Salt to taste
For the dressing:
1 shallot, minced
1 tablespoon Champagne vinegar
2 tablespoons black truffle oil
1 tablespoon olive oil
Salt and pepper to taste
Trim the ends of the asparagus and peel them. Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water. Place the minced shallot and vinegar in a bowl. Slowly drizzle in the oils, constantly whisking. Season with salt and pepper. Stack the asparagus in a crosswise pattern on the plate like a number sign (#). Place the mache in the center of the asparagus. Using a peeler, peel some strips of Parmesan cheese and arrange around the mache. Sprinkle salad with salt. Drizzle some of the dressing over the mache and asparagus.
WHITE ASPARAGUS
~Shared by Mary S., Nashville, TN
Juice of 1-2 lemons
3 tablespoons of butter
2 tablespoons kosher salt
1 batch, (about 1-2 lbs.) white asparagus, peeled.
Add the lemon juice, butter, and salt to a pot of water and bring to a simmer. Peel the asparagus and trim the ends. Simmer until tender. How long this takes will vary with the size of the asparagus so check them frequently.
BAKED ASPARAGUS WITH PARMESAN CREAM SAUCE
~Shared by Mary S., Nashville, TN
4 oz heavy cream
1 oz grated Parmesan cheese
4 large asparagus spears
1 tablespoon butter
3 tablespoons chicken broth
Salt, pepper, and paprika to taste
Preheat oven to 350 degrees. Mix the cream and cheese, bring to a boil, and then simmer for five minutes. Season the sauce with salt and pepper. Trim the ends of the asparagus and peel them. Then blanch them for one minute in boiling salted water and then submerge in ice water. Place asparagus into a baking dish. Add chicken broth and butter and then place into oven until heated through, about 3-5 minutes. Arrange asparagus on plate, season with salt, pepper and paprika, and then drizzle with sauce.
LEMON ASPARAGUS PASTA
~Shared by Mary S., Nashville, TN
8 ounces uncooked angel hair pasta
2 cups (1-inch) sliced asparagus
1/2 cup chopped green onions
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon rind
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
Salt to taste
Cook pasta according to package directions. Add asparagus to pasta during last 3 minutes of cooking time; drain. Stir in remaining ingredients, and serve immediately.
Yield: 4 servings.
STRAWBERRY SPINACH SALAD
~Shared by Mary S., Nashville, TN
1/2 cup white sugar
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
2 bunches fresh spinach - chopped, washed and dried
1 pint strawberries, halved
Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.
APPLE RHUBARB CRISP
~Shared by Mary S., Nashville, TN
2 cups Peeled and finely sliced apples*
2 cups Rhubarb -- finely cut
2 eggs -- separated
1 cup white sugar
2 tablespoons all purpose-flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup all purpose-flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1/2 cup chopped nuts
* (Granny Smith or Delicious)
Place finely cut fruits in a bowl & set aside. Sift sugar, flour & salt together. Finely sift this mixture into fruits, turning frequently. Beat egg yolks until lemon colored and stir into floured mixture. Beat egg whites until stiff and fold gently into fruit mixture. Transfer to buttered casserole (9 X 9 pan) and spread with topping.
TOPPING: Sift flour, sugar and spices together, then crumble the butter into the dry ingredients. When well mixed, but still in the
'pebbly" state, add chopped nuts & mix lightly. Sprinkle topping over apple-rhubarb mixture, covering well. Bake 375 oven 30-40 min. until fruit is tender.
LEMON PARFAIT WITH ALMONDS AND STRAWBERRIES
~Shared by Mary S., Nashville, TN
Make this in advance and freeze it, if you like.
Butter
1 cup finely chopped blanched almonds
6 eggs, separated
1 cup granulated sugar
Juice and grated rind of 2 lemons
2 cups whipping cream, whipped
4 cups strawberries
Butter 12 cup serving bowl or soufflé dish or 12 parfait glasses. (If using glass dish, butter only halfway up sides.) Sprinkle with almonds, reserving 1/4 cup for garnish.
In non-aluminum saucepan or top of double boiler, beat egg yolks with sugar, lemon juice and rind. Cook over medium heat or simmering water, stirring until thickened. Be careful mixture doesn’t boil. Let cool. Beat egg whites until stiff; fold into yolk mixture. Fold in whipped cream.
Spoon into prepared dish(es): sprinkle with reserved almonds. Refrigerate for up to 1 day or freeze for up to 2 weeks. Garnish with strawberries just before serving.
Makes 12 servings.
EASTER DAFFODIL CAKE
~Shared by Mary S., Nashville, TN
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites
1/2 tsp cream of tartar
1/2 tss vanilla
1/8 tsp salt
1/2 cup granulated sugar
3/4 cup sifted cake flour
3/4 tsp baking powder
6 egg yolks
2 tbsp lemon juice
1 tbsp Cold water
1/2 c granulated sugar
Powdered sugar
White part of cake: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Yellow part of cake: Sift 3/4 cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar.
SESAME VEGETABLE STIR-FRY OVER PASTA
~Shared by Barb C., Chula Vista, CA
Sesame oil and seed impart a delightful nutty flavor to this veggie-pasta dish.
Prep Time: 40 min
Start to Finish: 40 min
Makes: 4 servings
Sauce:
1/2 cup water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon grated lemon peel
1 teaspoon dark sesame oil
Pasta
8 oz uncooked angel hair pasta (capellini)
Stir-Fry:
1 tablespoon oil
2 cups fresh baby carrots, halved lengthwise
2 cups sliced fresh mushrooms
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
4 oz fresh snow pea pods, trimmed (1 cup)
2 tablespoons sesame seed
1. In small bowl, combine all sauce ingredients; blend well. Set aside.
2. Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
3. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots; cook and stir 2 minutes. Add mushrooms and frozen asparagus; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
4. Add pea pods. Stir sauce well; pour over vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix. Serve over pasta.
Nutritional Information
1 Serving: Calories 400 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 720mg; Total Carbohydrate 64g (Dietary Fiber 7g, Sugars 8g); Protein 14g % Daily Value*: Vitamin A 220%; Vitamin C 15%; Calcium 6%; Iron 25%
Exchanges: 3 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 4 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Grains, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Source: www.eatbetteramerica.com
CAROLINE’S DESSERT 1993
~Shared by Pat, Merritt Island, FL
1 large or 2 small lemon Jell-O’s
4 C boiling hot water
16 or 20 marshmallows
Stir until melted in the hot Jell-o & let cool
20 oz can of Crushed pineapple drained, reserve juice
4 Bananas sliced or small quarters
Put all in an attractive dish and put in refrigerator until cold.
In double boiler mix together:
1C of sugar
2 Tbs of flour
2 eggs beaten
1 C pineapple juice
Whip it together in double boiler. Cook until thick.
Let cool and add (small container) whipped topping to taste and sprinkle nuts on top if you want.
Place on top of the cold Jell-O, banana, & pineapple mix.
This is a wonderful dessert.
THERESE’S GAZPACHO
TNT
~Shared by Pat, Merritt Island, FL
8 servings
Combine in blender:
1 clove of garlic or to taste
1 cucumber, peeled, seeded and chopped
1 medium onion chopped
1 green pepper, seeded and sliced
1 Tbs olive oil
2 Tbs wine vinegar
3/4 C tomato juice or V8
Puree. Serve chilled.
NOTE: I have substituted green onion for onion and usually leave out the green onion. Serve this with a dollop of sour cream on top.
BROCCOLI CASSEROLE SOUFFLÉ
~Shared by Pat, Merritt Island, FL
12 oz carton cottage cheese
1/2 C butter, cut into pieces
1/4 lb grated sharp cheddar
3 eggs
3 Tbs flour
1-2 bunches fresh broccoli, cut into bite size pieces
Mix all ingredients. Add broccoli. Place in a casserole dish. Bake @ 350 degrees for 1 hour.
SPINACH AND MANDARIN ORANGE SALAD
~Shared by Pat, Merritt Island, FL
Oranges or Grapefruit are always a good addition to a spinach salad, especially with a nice red wine dressing. See Pat's Pat's Spinach and Citrus Spring Salad
Ingredients:
1 lb fresh spinach leaves torn into bite sized pieces
1 large cans (about 4-6 oz. each) mandarin oranges drained
1/4 C. almonds, slivered
3 oz. real bacon bits
2 eggs hard-boiled and diced
1/4 C. green onions chopped
Dressing:
1/4 C. dry red wine
1/2 C. vegetable oil
1/4 C. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
Directions:
Toss salad ingredients together. Combine dressing ingredients together. Shake well and serve dressing with salad.
PAT'S SPINACH AND CITRUS SPRING SALAD
~Shared by Pat, Merritt Island, FL
Serves 3-4
Ingredients:
1 lb fresh baby spinach torn in bite size pieces
1 navel orange or 1 pink or ruby red grapefruit, or combination of both. In a pinch canned Mandarin oranges or canned grapefruit can be used
1 Vidalia onion or sweet onion, sliced thin
slivered almonds, toasted
1 hard boiled egg, sliced (opt)
Dressing:
1/4 C. dry red wine
1/2 C. vegetable oil
1/8 C. sugar (opt)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
garlic, minced, to tasted (opt)
Directions:
Peel and section fruit, being sure to remove all bitter white pith. Toss salad ingredients together. Combine dressing ingredients together. Shake well. Add to salad to taste and toss or serve dressing on the side and let each pour their own.
DANDELION GREENS
~Shared by Luanne, FL
1 pound dandelion greens
1/2 cup chopped onion
1 clove garlic, minced
1 whole small dried hot chile pepper, seeds removed, crushed
1/4 cup cooking oil
salt and pepper
Parmesan cheese
Preparation:
Discard dandelion green roots; wash greens well in salted water.
Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes.
Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper.
Serve dandelion greens with grated Parmesan cheese.
Serves 4
SPINACH SALAD WITH STRAWBERRIES AND ORANGES
~Shared by Luanne, FL
Here is one more recipe I really like and strawberries say "spring".
1 lb. spinach leaves, washed, with stems removed
3 green onions, chopped
2 c. whole strawberries
1 sm. can mandarin oranges, drained
1/4 c. cashews, coarsely chopped
3 tbsp. Honey
1/2 tsp. Salt
1/2 tsp. dry mustard
1/2 tsp. Paprika
1/2 c. oil
2 tbsp. Vinegar
1/2 tsp. celery seed
Be sure the spinach is very well washed, then dry it, wrap in a towel and refrigerate to make it crisp.
Wash, hull, and drain the strawberries. In a large bowl, combine the spinach, chopped onions, strawberries, oranges, and cashews.
To make the dressing, beat all the remaining ingredients together with a fork or mix in a blender. Do not pour the dressing over the salad until ready to serve or the spinach will be limp.
Makes 6 servings.
BOK CHOY WITH SPICY SAUCE
~Shared by Luanne, FL
Ingredients:
1 Tbsp. peanut oil
1 lb. bok choy
1 Tbsp. minced garlic
2 Tbsp. soy sauce
1 Tbsp. hoisin sauce
a few drops hot sauce, to taste
Preparation:
Heat peanut oil in a wok or large skillet over medium-high heat.
Wash bok choy. Separate leaves and stems. Chop each into bite-sized pieces. Stir fry stems for 2-3 minutes.
Add bok chok leaves and garlic. Stir-fry another 1-2 minutes.
Add soy sauce, hoisin sauce and a few drops of hot sauce. Stir-fry another 1-2 minutes until bok choy is crisp tender. Taste, and add more hot sauce if desired.
FIDDLEHEAD FERNS
~Shared by Larry Holmes, Toronto, Canada
Fiddlehead ferns grow along the eastern New England and Canadian Maritimes.
3 cups boiling water
2 tablespoons salt
2 pounds fiddlehead ferns
1/3 cup clarified butter
Add salt and fiddleheads to boiling water and blanch for 5 minutes. Drain and dry on paper towels. Heat clarified butter in large skillet until golden brown. Add fiddleheads and shake pan over heat for 3 minutes. The ferns won’t change color.
Heat and serve.
Makes 6 servings.
CREAM OF ASPARAGUS SOUP
~Shared by Larry Holmes, Toronto, Canada
1 pound fresh asparagus (or 1 package frozen)
1 1/2 cups chicken stock
2 tablespoons chopped onion
1 cup milk or cream
salt
freshly ground black pepper
If using fresh asparagus, wash stalks and cut off the coarse ends. Cook the asparagus in 2 cups boiling water until tender. Drain reserving a cup of the water. Cut off the asparagus tips, chop them and reserve.
Put the chicken stock, onion and reserved water in a pan and bring to a boil.. Add the asparagus and simmer for 5 minutes. Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust seasonings. Before serving, sprinkle with chopped asparagus tips.
Makes 4 cups..
MEDALLIONS OF SWEETBREADS SAUTÉED WITH MUSTARD CRUMBS
~Shared by Larry Holmes, Toronto, Canada
6 sweetbreads (1/2 pound each)
pinch of salt
1 bay leaf
2 cloves
1 small onion
1 1/2 teaspoons dry mustard
milk for dipping sweetbreads
1 cup bread crumbs
6 tablespoons butter
Place sweetbreads in water to cover and bring to boil. Drain. Place again in water to cover and add salt, bay leaf, cloves and onion. Bring to boil, cover and boil for 5 minutes. Drain. Cut in half lengthwise. Sprinkle both sides lightly with dry mustard. Dip lightly in milk, then bread crumbs.
Sauté in butter until golden brown and serve.
Serves 6
PICKLED VEAL AND SNOW-PEA SALAD
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds roast veal
3 tablespoons white wine vinegar
1 teaspoons lemon juice
2 tablespoons white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoons sugar
1 pound snow peas
Slice veal into fine julienne. Mix vinegar, lemon juice, wine, salt, pepper and sugar. Add veal and marinate for a minimum of 3 hours. Slice snow peas into fine julienne. Drain veal and mix immediately with snow peas before serving.
Serves 6
MIXED GRILL
~Shared by Larry Holmes, Toronto, Canada
3 tablespoons vegetable oil
4 lamb kidneys, cut in half lengthwise, cleaned and trimmed
4 tomatoes, cut in half
8 large mushrooms, stems removed
salt
freshly ground pepper
4 lamb chops, about 1 inch thick
8 breakfast sausages, parboiled 3 minutes
Preheat broiler. Rub oil over the kidneys, tomatoes and mushrooms. Sprinkle salt and pepper over the chops, kidneys, tomatoes and mushrooms. Place the chops and kidneys on a rack 3 inches from the broiler; cook 3 minutes, then turn them over. Add the sausages, tomatoes (cut side up) and mushrooms, (top side up) to the rack. Broil 3 to 4 minutes more, or until chops are browned. The sausages and mushrooms should just be heated through.
Serves 4.
Suggest potatoes fried with onions and parsley as a side.
BRAISED LAMB SHANKS
BUTTERMILK MASHED POTATOES
TOMATO BASIL DRIZZLE
~Shared by Larry Holmes, Toronto, Canada
6 lamb shanks
salt and freshly ground pepper to taste
1/4 cup olive oil
2 onions, roughly chopped
4 stalks celery, roughly chopped
3 carrots, roughly chopped
6 cloves garlic
1 teaspoon peppercorns
q bay leaf
1 sprig fresh thyme
2 cups red wine
Season lamb shanks with salt and pepper. Ina large saute pan, heat olive oil over medium heat. Saute each shank until brown all over. Transfer shanks all cooking liquids to a large stock pot. Add onions, carrots, celery, garlic, peppercorns, bay leaf and thyme.
Simmer until vegetables are soft. Add wine and roll shanks in the pot so that each piece can absorb wine. Cover shanks with cold water. Over medium heat, simmer for 1 1/2 to 2 hours or until lamb is very tender and almost ready to fall from the bones. Remove shanks from braising liquid and pass liquid through a strainer. Season sauce to taste. Return shanks to sauce to coat all over. Transfer shanks to places. Spoon tomato basil drizzle over shanks and accompany with buttermilk mashed potatoes.
BUTTERMILK MASHED POTATOES
8 baking potatoes, peeled and coarsely chopped.
1 cup milk
1/4 cup butter
1/4 cup buttermilk
salt and freshly ground pepper to taste
Cook potatoes in boiling salted water until very soft. Drain. In a small saucepan, warm milk. Add butter and stir until melted. Combine potatoes and milk; mash. Season with salt and pepper. Stir in buttermilk just before serving.
TOMATO BASIL DRIZZLE
1/2 cup olive oil
2 plum tomatoes, diced
2 tablespoon chopped fresh basil
6 sprigs fresh basil
salt and freshly ground pepper to taste
Combine all ingredients. Spoon onto each lamb shank before serving.
Note: The lamb shanks may be cooked ahead and reheated before serving. The buttermilk mashed potatoes may be prepared in advance, but use only half of the milk and butter. When reheating the potatoes, add the remaining half of milk and butter. Add the buttermilk just before serving.
Source: Canada’s Wine Country Cookbook, Stuart Darling & Michelle Ramsay
WORLD’S BEST MAPLE VINAIGRETTE
~Shared by Larry Holmes, Toronto, Canada
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons pure maple syrup (for some reason Ontario Maple Syrup works the best!!!)
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 cup vegetable oil (olive oil is too strong)
Mix together in a jar by hand or for a creamier dressing, use a Braun hand blender.
This dressing is particularly good on tossed green salad with e sliced strawberries and browned slivered almonds.
Source www.ontariomaplesyrup.com
MAPLE MILK
~Shared by Larry Holmes, Toronto, Canada
It may seem odd to include a simple procedure, but believe it or not, not everyone knows about this delicious drink.
1 glass ice cold milk (preferably 2%)
At least 2 large tablespoons Ontario Maple Syrup
Mix together (again that handy Braun mixer does a great job, it seems to add extra bubbles, which thickens it without adding pesky calories!!!).
Source www.ontariomaplesyrup.com
MAPLE BRAN MUFFINS
~Shared by Larry Holmes, Toronto, Canada
3/4 cup of wheat bran
1 1/4 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts
1/2 cup milk
1/2 cup maple syrup
1 egg slightly beaten
1/4 cup oil
GLAZE
1 tablespoon butter
1 tablespoon maple syrup
1/2 cup icing sugar
Combine bran, milk and maple syrup in a bowl. Mix in the egg and oil. In a large bowl, combine remaining dry muffin ingredients. Add bran mixture into the dry ingredients, stirring until just moistened. Divide the batter into 12 greased muffin tins. Bake at 400F oven for 18 to 20 minutes. Glaze: Combine the ingredients, stirring to blend and spread over warm muffins.
Source www.ontariomaplesyrup.com
OATMEAL MAPLE COOKIES
~Shared by Larry Holmes, Toronto, Canada
1/2 cup Crisco shortening
1 cup maple syrup
1/2 cup milk
1 egg, beaten
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
Mix well all the above ingredients in a large bowl.
1 1/2 cups oatmeal
1/2 cup raisins
1/3 cup chopped nuts (walnuts or pecans)
Mix into the above mixture. Drop by tablespoon onto ungreased cookie sheet. Bake at 375f oven for 10 minutes. Cool on rack.
Makes 2 dozen cookies.
Source www.ontariomaplesyrup.com
MICROWAVE MAPLE PUDDING
~Shared by Larry Holmes, Toronto, Canada
2 cups maple syrup
1 cup milk
1 egg
3 heaping teaspoons cornstarch
Mix syrup and egg well together. Dissolve the cornstarch in the milk. Mix together well and put into a microwave bowl. Cook for 10 minutes at Level 8 (medium-high level), stirring every 3 minutes.
Source www.ontariomaplesyrup.com
GLAZED CARROTS
~Shared by Larry Holmes, Toronto, Canada
8 medium carrots
3 tablespoons butter
1/4 cup maple syrup
1/2 teaspoon ginger
Slice the carrots. Cook until they are tender. Melt the butter, then add the maple syrup and ginger. Simmer the carrots in maple syrup mixture until glazed.
Source www.ontariomaplesyrup.com
MAPLE SYRUP CAKE
~Shared by Larry Holmes, Toronto, Canada
1/3 cup shortening
1/2 cup sugar
3/4 cup maple syrup
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 egg whites
Maple Icing (recipe follows)
3/4 cup chopped walnuts
Cream the shortening and sugar. Stir in maple syrup. Add sifted dry ingredients alternately with milk. Beat egg whites until stiff, but not dry. Fold into mixture.
Turn on to greased 9-inch square pane lined with wax paper (or parchment). Bake in preheated 350F oven for 45-50 minutes. Turn out onto cooling rack, remove the paper and cool. Spread top and sides of cake with the maple icing; sprinkle chopped nuts.
Maple Icing
2 cups maple syrup
Pinch of salt
2 egg whites
Boil maple syrup until it spins a thread (232F on candy thermometer). Pour slowly over the stiffly beaten salted egg whites, beating constantly with hand mixer or wire whisk. Continue beating until mixture
Source www.ontariomaplesyrup.com
PENNE WITH FRESH TOMATO SAUCE
~Shared by Cathy L., Staten Island, NY
Makes: 6 servings
Ingredients
4 cups grape tomatoes (about 2 pints)
1 jar (6 ounces) marinated artichoke hearts
15 sun-dried tomato halves (not packed in oil), chopped
1 cup chopped fresh basil
1/2 cup chopped fresh cilantro
2 small garlic cloves, finely chopped
2 tablespoons olive oil
1 package (12 ounces) dried penne pasta
3 tablespoons finely grated fresh Parmesan
Directions
1. Pulse grape tomatoes in a food processor until chopped and transfer to a large serving bowl. Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely chop; add to grape tomatoes with 2 tablespoons reserved marinade. Stir in sun-dried tomatoes, herbs, garlic, and oil. Let stand at room temperature while pasta cooks.
2. Bring a large pot of water to boil; add salt. Stir in pasta and cook until al dente, about 9 minutes. Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste. Toss to combine. Sprinkle Parmesan over top and serve warm.
Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6 servings
Calories 325,
Total Fat (g) 7.5,
Saturated Fat (g) 1.5,
Cholesterol (mg) 2,
Sodium (mg) 323,
Carbohydrate (g) 53,
Fiber (g) 5,
Protein (g) 11,
Percent Daily Values are based on a 2,000 calorie diet
Source: Ladies Home Journal
CHICKEN PAILLARD
~Shared by Cathy L., Staten Island, NY
Makes: 4 servings
Prep: 15 minutes
Start to Finish: 20 minutes
Ingredients
2 tablespoons hot-pepper jelly or relish
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
4 cups mixed greens
1 cup grape tomatoes, halved
3/4 cup torn fresh basil leaves
Oil, for grill rack
1-1/2 pounds chicken cutlets
Directions
1. For dressing, whisk together jelly, vinegar, and mustard; salt and pepper to taste. For salad, toss together greens, tomatoes, and basil in a large bowl.
2. Preheat grill. Lightly oil rack. Rinse chicken and pat dry; season with salt and pepper. Grill on rack over moderately high heat, turning once, until cooked through, about 4 minutes. Transfer to a serving platter.
3. Toss salad with dressing. Serve chicken topped with salad.
Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 245,
Total Fat (g) 2,
Saturated Fat (g) .5,
Cholesterol (mg) 99,
Sodium (mg) 192,
Carbohydrate (g) 12,
Fiber (g) 2,
Protein (g) 41,
Percent Daily Values are based on a 2,000 calorie diet
Source: Ladies Home Journal
CHICKEN CHILI BURGERS
~Shared by Cathy L., Staten Island, NY
Makes: 8 servings
Prep: 25 minutes
Start to Finish: 35 minutes
Ingredients
1-3/4 pounds chicken cutlets
1 large red bell pepper, finely chopped
1 cup chopped fresh cilantro
3/4 cup purchased chili sauce
Oil, for grill rack
8 slices (4 ounce) part-skim sharp Cheddar
8 hamburger buns
1 large red onion, sliced
8 lettuce leaves
Directions
1. Rinse chicken and pat dry. Cut into 2-inch pieces and pulse in a food processor until coarsely ground. Transfer to a bowl; season with salt and pepper. With hands, mix in bell pepper, cilantro, and chili sauce until just combined; do not overmix. Form into eight 1/2-inch-thick patties.
2. Preheat grill. Lightly oil rack. Grill burgers on rack over moderate heat 5 minutes. Flip burgers and top each with 1 slice cheese; continue to grill until cooked through, about 5 minutes more. Meanwhile, grill buns, cut sides down, until golden brown, about 1 minute. Arrange burgers in buns with onion and lettuce.
Makes 8 servings.
Nutrition Facts
Servings Per Recipe 8 servings
Calories 315,
Total Fat (g) 6,
Saturated Fat (g) 2.5,
Cholesterol (mg) 68,
Sodium (mg) 762,
Carbohydrate (g) 32,
Fiber (g) 2,
Protein (g) 32,
Percent Daily Values are based on a 2,000 calorie diet
Source: Ladies Home Journal
STEAK FAJITAS
~Shared by Cathy L., Staten Island, NY
Makes: 4 servings
Prep: 30 minutes
Start to Finish: 50 minutes
Ingredients
1 (1 pound) skirt steak
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
2 garlic cloves, finely chopped
1 package (10 ounces) 6-1/2-inch flour tortillas
1-1/2 tablespoons olive oil
2 large red and orange bell peppers, cut lengthwise into strips
1 large red onion, cut into 8 wedges
1 cup purchased salsa
1/2 cup grated part-skim sharp Cheddar
1/4 cup low-fat sour cream
Directions
Rinse steak and pat dry; cut to fit large skillet. Combine juice, cumin, and garlic in a large heavy-duty resealable plastic bag. Add steak, season with salt and pepper, then seal bag and turn until steak is coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
Preheat broiler. Arrange tortillas in a single layer on oven rack 4 inches from heat and broil until slightly crisp, 30 seconds to 1 minute.
Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add bell peppers and onion; season with salt and pepper. Cook, stirring, until golden brown, about 6 minutes. Transfer to a serving platter. Remove steak from marinade (discard marinade). Heat remaining 1/2 tablespoon oil in skillet; add steak and cook, turning once, about 4 minutes (depending on thickness) for medium-rare. Transfer to cutting board and let stand 5 minutes. Cut into 1/4-inch-thick slices.
Arrange steak on platter with bell peppers and onion. Serve tortillas, salsa, Cheddar, and sour cream on the side.
Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 540,
Total Fat (g) 22,
Saturated Fat (g) 7.5,
Cholesterol (mg) 56,
Sodium (mg) 911,
Carbohydrate (g) 55,
Fiber (g) 5,
Protein (g) 31,
Percent Daily Values are based on a 2,000 calorie diet
Source: Ladies Home Journal
SPRINGTIME VEGETABLE SALAD
~Shared by Patricia, Charlevoix, MI
1 quart boiled new potatoes, cold
1 teaspoon salt
1/2 teaspoon pepper
1 cucumber
1 bunch red radishes - do not peel
1 bunch green onions
1/2 cup sweet cream
Cut and mix all ingredients, then mix with boiled dressing. Pour sweet cream over top and serve cold.
Boiled Dressing:
2 eggs
2 tablespoons sugar
1 tablespoon butter
1 cup vinegar
1 teaspoon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
Beat eggs, add sugar, seasonings, vinegar and butter. Cook in double boiler until thick like custard. When cool, pour over Springtime salad.
(Thank you Farmer John -1925)
SAVORY STRING BEANS
~Shared by Patricia, Charlevoix, MI
2 medium sized onions
2 tablespoons butter or margarine
1 pink strained stewed tomatoes
1 teaspoon salt
dash of cayenne
2 cloves
2 teaspoons sugar
1 quart freshly picked string beans
1/4 teaspoon pepper
Chop the onions and saute in two tablespoons butter until tender and yellow. Add tomatoes and season highly with salt, pepper, cayenne, cloves and sugar. When boiling add the fresh picked beans and simmer ten to fifteen minutes. Add a dab of butter and serve hot.
CORN AND TOMATOES
~Shared by Patricia, Charlevoix, MI
2 cups tomatoes
2 cups fresh corn
2 tablespoons butter
1 onion sliced
1 teaspoon sugar
1 teaspoon salt
paprika
2 well beaten eggs
Melt butter in frying pad, add sliced onions and fry until tender but not brown. Add tomatoes and cook until soft. Add seasonings and corn and 2 well beaten eggs, turn into buttered dish and bake at 350 deg for 20 minutes.
CANTALOUPE DELIGHT
~Shared by Patricia, Charlevoix, MI
1/2 cantaloupe for each person
3 oranges
1/2 pound white grapes
1 small grapefruit
1 can pineapple
12 maraschino cherries
sugar to taste
Remove seeds and loose pulp from cantaloupe and put halves on ice. Cut up remaining fruit, mix with enough sugar and juice to taste. Chill. When ready to serve fill the cantaloupe halves and garnish with the cherries.
APPLE BACON COLESLAW
~Shared by Patricia, Charlevoix, MI
1/2 head cabbage, shredded
3 apples sliced and diced
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon dry mustard
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
Toss apples in lemon juice to keep them from turning brown. Mix brown sugar, mustard, mayonnaise and bacon to make dressing. Combine cabbage and apples and mix with dressing.
CAULIFLOWER WITH CURRY SAUCE
~Shared by Patricia, Charlevoix, MI
1 whole head cauliflower
1/4 cup butter
1/4 cup flour
1/2 to 1 teaspoon curry powder
1 teaspoon salt, or to taste
1/8 teaspoon pepper
2 cups milk
2 tablespoons chopped capers, optional
Place whole trimmed cauliflower in a steaming basket in a pan with 1-inch of boiling water, Cover and cook for 15 to 20 minutes, or until cauliflower is tender.
Melt butter over low heat; blend in flour, curry powder, salt, and pepper. Add 2 cups milk, stirring constantly. Cook until sauce is smooth and thickened. Stir in chopped capers. Serve hot over whole cooked cauliflower.
MUSHROOM CHOWDER
~Shared by Larry J., Spring Hill, TN
An exciting new blend of tastes for chowder
INGREDIENTS:
1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese
TO PREPARE:
1. In Dutch oven, saute onion in butter until tender.
2. Add vegetables, salt, and pepper. Cover and simmer 15 to 20 minutes (until vegetables are tender).
3. Mix flour and water until smooth, and stir into vegetable mixture.
4. Add chicken stock and simmer 10 minutes.
5. Stir in milk and Parmesan cheese. Cover and heat (do not boil).
6. Garnish each serving with additional Parmesan cheese, if desired.
SERVINGS: 6 - 8
ZESTY SLOW-COOKER ITALIAN POT ROAST
~Shared by Larry J., Spring Hill, TN
Prep Time: 10 min.
Cook Time: 11 hr.
Ingredients:
4 medium potatoes, cut into quarters (4 cups)
2 cups fresh OR frozen whole baby carrots
1 stalk celery, cut into 1" pieces
1 medium Italian plum tomato, diced
2 1/2 lb. beef bottom round roasts OR lb. beef chuck pot roast
1/2 tsp. ground black pepper
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tbsp. chopped roasted garlic * OR chopped fresh garlic
1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 tsp. vinegar
Directions:
PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top.
MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
COVER and cook on LOW 10 to 12 hr. or until done.**
TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens.
*To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.
**Or on HIGH 5 to 6 hr.
Source: Campbell's Kitchen
BEAN STEW
~Shared by Johnny, LA
This is a flavorful crockpot beef stew, a delicious and hearty meal your family will enjoy. Serve this stew with cornbread or muffins, or with crusty rolls or bread.
INGREDIENTS:
1 1/2 pounds stew beef, lean, cut in small pieces
2 tablespoons olive oil
3 tablespoons flour
1 1/2 cups chopped onion
3 ribs celery, sliced
1 cup carrots, julienne or thinly sliced
1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (10 1/2 oz) condensed beef broth, undiluted
2 cans (14.5 ounces each) diced tomatoes, not drained
1 cup canned (drained) or thawed frozen corn kernels, optional
PREPARATION:
Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.
In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions.
Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.
Serve with hot baked cornbread or muffins.
Serves 6.
ROMAINE AND GORGONZOLA SALAD
~Shared by Johnny, LA
Wash two heads of romaine lettuce in cold water, discarding the tough outer leaves. Shake dry and tear into bite-sized pieces. Add basil sprigs and cherry tomatoes, cut in half. Right before serving, toss the lettuce with Gorgonzola vinaigrette.
Gorgonzola Vinaigrette
1/4 cup white wine vinegar + 1/4 cup apple juice
1 tablespoon minced shallots
2 tablespoons mustard
2 teaspoons chopped basil
2 tablespoons toasted pine nuts (pinones)
1/4 cup walnut oil + 3 tablespoons olive oil
2 tablespoons crumbled Gorgonzola
freshly ground black pepper
Put everything in a jar and shake well. Makes about 1 cup. Store in the fridge for up to 5 days.
SAVORY FRITTATA
~Shared by Johnny, LA
Always use naturally nested eggs laid by uncaged chickens. The eggs taste better, and the chickens will thank you.
4 medium potatoes, scrubbed and diced fine
6 large, fresh eggs
1/4 cup cream
3/4 cup chopped tomatoes
1 small zucchini, grated
½ sweet onion, chopped
1 Tablespoon minced herbs, including oregano, thyme, flat leaf parsley, red pepper flakes, garlic
2 Tablespoons olive oil + 1 Tablespoon sweet butter
salt and pepper to taste
1 cup shredded cheese
In a wide ovenproof skillet, grill the potatoes in olive oil and butter until browned. Add zucchini and onions, then tomatoes and herbs. Season with salt and pepper. Whisk the eggs together with cream and pour the mixture over potatoes. Sprinkle on the cheese. Bake at 400 degrees for approximately 25 minutes until top is firm. Serve in wedges warm, or at room temperature.
ROASTED TOMATO AND JALAPENO SOUP
~Shared by Johnny, LA
15 ripe tomatoes
3 jalapenos -- halved and seeded (3 to 4)
1 Extra Large Sweet Onion -- sliced into large rings
2 tablespoons extra-virgin olive oil
3 cloves garlic -- chopped (3 to 4)
juice of 2 limes
Creole seasoning blend -- to taste
salt and freshly ground pepper
For the garnish
1/2 cup sour cream
3 tablespoons lime juice
Prepare a grill to high heat. Grill the tomatoes, jalapenos and onion until well-charred on the outside.
In a large soup pot, warm the olive oil Add the grilled vegetables and garlic, cover, and simmer for about 1 hour. Let cool a bit, then pour into a blender. Puree, then strain. Add lime juice, and season to taste with Creole seasoning, salt and pepper. Garnish with lime sour cream and jalapeno slices.
To make lime sour cream mix ½ cup sour cream and 3 tablespoons lime juice
Yield: 6 servings
Zest Factor: Medium-Hot
FRIED FRUIT PIES
~Shared by Johnny, LA
Remember Mama Making These. I Loved the peach ones. These little pies are so good. The last time I made them, the people who said "I'll just have one," had at least two.
This pastry recipe will make twelve 5- to 6-inch pies.
3 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco or other good vegetable shortening
1 egg, lightly beaten
1/4 cup cold water
1 teaspoon white vinegar
Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
The Filling
Although the basic recipe is listed, please note that for each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar. If you make a dozen pies, you may want to mix up the flavors. Using the proportions in this recipe, for example, I made six Apricot and six Apple/Cherry by using approximately 1-1/2 cups of dried apricots and 1 cup of apples and 1/3 cup of dried cherries. Of course, I cooked the apricots separate from the apples and cherries.
3 cups dried fruit (apricots, peaches, apples)
1-1/2 cups water
6 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. This step may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.
Putting It All Together
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles do not have to be perfect, and ragged edges are okay.
Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and any holes in the dough are crimped.
Frying
I use two methods and both are good. To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes. You don't have to worry about cooking the filling since it's already cooked. The frying process merely cooks the dough.
The second method is pan-frying. Fry the pies in about a half inch of oil in an electric frying pan set to 375° F. Pan-frying takes a little longer and the pies have to be turned, but the end result will be every bit as good. Sprinkle the hot fried pies with confectioners' sugar or cinnamon sugar.
Note: Whatever the frying method, be sure your oil is very fresh. You don't want your pies to take on the flavor of last week's onion rings.
JALAPENO LEMONADE
~Shared by Johnny, LA
1/2 cup sugar
6 1/2 cups water
3/4 cup fresh lemon juice
2 jalapenos, stemmed and sliced with seeds
Combine sugar and 1/2 cup water in small saucepan. Simmer until sugar dissolves and liquid is clear, about 3 minutes.
Combine in pitcher with remaining water, lemon juice, and sliced jalapenos. Stir and refrigerate 1 to 3 hours. Strain or serve with jalapenos, depending on pain threshold.
GRIFF'S KENTUCKY COLESLAW
~Shared by Johnny, LA
1 head finely chopped cabbage
1 medium, finely chopped carrot
1/4 cup finely chopped red onion
2 finely chopped radishes
1/3 cup granulated sugar
1 tsp. Lawry's® seasoned pepper (or black pepper)
1/2 tsp. kosher salt
1/2 cup mayonnaise
1/4 cup buttermilk
5 tsp. white vinegar
4 tsp. lemon juice
Instructions:
They key to the success of this recipe is to make sure everything is finely chopped. I used a food processor. Mix everything together well in a large bowl and refrigerate several hours before serving.
Makes about 12 servings.
WATERMELON PUNCH
~Shared by Linda H., Rosharon, TX
1 small to medium watermelon
1 small can limeade
vodka to your taste
(Can use ginger ale instead of vodka)
Directions:
Cut watermelon in half and scoop out insides. De-seed and place in blender in batches.
Blend until smooth. With one of the batches add the limeade. Mix all together and add vodka. Place in freezer to get slushy. You can serve from the watermelon shells. This is so refreshing it is very easy to over indulge on a hot day!
CARROT DIP
~Shared by Linda H., Rosharon, TX
Makes: 2 cups (about 10 servings)
1/2 of an 8-ounce carton dairy sour cream
1/2 of an 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 teaspoons soy sauce
1-1/2 teaspoons prepared horseradish (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups finely shredded carrots
1/3 cup chopped green onions
Dippers such as flatbreads, crackers, tortilla chips, celery sticks, sweet pepper strips, jicama sticks, and/or zucchini sticks.
In a medium mixing bowl beat together sour cream, cream cheese, mayonnaise, soy sauce, horseradish (if using), salt, and pepper with an electric mixer until smooth. Stir in shredded carrots and green onions until combined.
Cover and chill for 4 to 24 hours (do not prepare further ahead than this or the dip will become too thin). Keep the dip chilled while transporting. Stir dip before serving with dippers.
Makes 2 cups (about 10 servings).
Nutrition Facts
Servings Per Recipe 2 cups (about 10 servings)
Calories 110, Total Fat (g) 10, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 19, Sodium (mg) 195,
Carbohydrate (g) 3, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 4, Calcium (DV%) 3, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet.
Source: Better Homes & Gardens
GRANDMA'S PINEAPPLE CAKE
~Shared by Linda H., Rosharon, TX
2 cups sugar
2 cups all purpose flour
2 teaspoon baking soda
2 eggs
1 20-oz., can crushed pineapple, drained
For cake preheat oven to 350ºF. Combine sugar, flour, baking soda, eggs and pineapple. Stir until mixed well (do not use mixer), pour into greased 9”x13" pan and bake for 30 to 40 minutes.
Frosting for Pineapple Cake
½ stick butter
1 3/4 cup powdered sugar
1 8-oz., cream cheese
1 teaspoon vanilla
Mix all together with mixer until smooth.
PEACH ENCHILADAS
~Shared by Linda H., Rosharon, TX
Excellent!!! Can also use fresh baking apples.
2 - 8-oz. tubes of Crescent Rolls
2 sticks of butter
4 firm peaches, peeled and quartered
1-1/2 cup sugar
1 tsp. cinnamon
1- 12-oz. Mountain Dew <<<
Melt butter. Add sugar and cinnamon. Unroll crescent rolls and place peach quarter in each one, roll from large end to small end. Place in a 12x10x2-in. pan. Pour butter mixture over top of crescents, then pour Mountain Dew on top.
Bake at 350 for 45 minutes.
NOTE: The top will get brown, this is okay...do not "freak out"!!
When peaches are not in season, use the ones in a jar.
ENJOY!!
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ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING
~Shared by Jim D., WA State
Makes 6 servings
Ingredients
2 pounds asparagus (about 2 bunches), trimmed
1 pint tiny cherry or pear tomatoes, red or mixed colors
1 tablespoon extra-virgin olive oil
¾ teaspoon salt, divided
Freshly ground pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon honey
½ teaspoon Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tablespoons finely chopped fresh dill
Instructions
1. Preheat oven to 450°F.
2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Tips:
Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.
Nutrition Information
Per serving: 61 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrate; 3 g protein; 2 g fiber; 319 mg sodium; 371 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (40% daily value), Folate (31% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fat
Source: EatingWell.com
EGGPLANT-WALNUT PATE
~Shared by Treva, NC
Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers.
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
Salt and hot pepper sauce to taste
1. Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth.
4. Add the ground walnuts and allspice, and process until smooth.
5. Season to taste with the salt and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
8 Servings
Nutritional Information Per serving: 98 calories; 8 g total fat (1 g sat); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 150 mg sodium
Source: Dr. Weil
HEALTHY HAMBURGER SOUP
~Shared by Larry J., Spring Hill, TN
Extra lean ground beef is used in this soup, along with fresh vegetables, canned tomatoes, and cooked noodles. The flavor comes from taco seasoning mix.
Ingredients
1 pound extra-lean ground beef
1 package taco seasoning mix
4 cups water
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2, 15 oz. cans diced tomatoes
Salt and pepper to taste
2 cups cooked noodles
Cheddar cheese for topping
Oven brown meat. Drain, if necessary. Add taco seasoning mix, water and raw vegetables. Simmer for 45 minutes. Add the tomatoes and simmer another 15 minutes. Add the cooked noodles. Serve in bowls; top with shredded cheese.
Serve with baked tortilla chips or crusty bread.
Number of Servings: 6
HONEY CARROT SOUP
~Shared by Patricia, Charlevoix, MI
1 lb. carrots, peeled and thinly sliced
2 cups reduced-sodium chicken broth
1 onion, chopped
1 cup 2% low-fat milk
1/4 cup honey
Ground nutmeg
Minced chives
Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer.
LEMON-OREGANO ROASTED POTATOES
~Shared by Jim D., WA State
Makes 6 servings
Ingredients
2 pounds russet potatoes, peeled and cut into ¾-inch chunks
1 tablespoon extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground pepper
Instructions
1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
2. Toss potatoes in a large roasting pan with oil, lemon zest, oregano, salt and pepper.
3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
Nutrition Information
Per serving: 142 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 28 g carbohydrate; 3 g protein; 2 g fiber; 201 mg sodium; 636 mg potassium.
Nutrition bonus: Potassium (18% daily value), Vitamin C (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fat
BANANA NUT BREAD
~Shared by Treva, NC
Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.
1 Cup mashed ripe bananas
1/3 Cup low-fat buttermilk
1/2 Cup packed brown sugar
1/4 Cup margarine
1 egg
2 Cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup chopped pecans
Preheat oven to 350º F. Lightly oil two 9 x 5-inch loaf pan. Stir together mashed bananas and buttermilk; set aside. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into prepared pan. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice
Each serving provides:
Calories: 133; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 12 mg; Sodium: 138 mg
SPRING VEGETABLE PILAF
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 1 teaspoon dried savory or fines herbes
- 1 cup 3/4-inch pieces fresh asparagus spears (use thin spears for best results)
- 1/2 cup diced red bell pepper
- 1/2 cup frozen green peas, thawed
- 1 teaspoon fresh or jarred minced garlic
- 3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2 cups wild rice)
- Scant 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Coat a large nonstick skillet with the olive oil and preheat over medium heat. Add the onion and savory or fines herbes, cover, and cook for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two, or until the vegetables are crisp-tender. Add the peas and garlic, and cook for another few seconds or until the garlic begins to turn color and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving (1/7 of recipe): Calories: 129, Carbohydrate: 23 g, Cholesterol: 0 mg, Fat: 2.8 g, Saturated Fat: 0.4 g, Fiber: 2.8 g, Protein: 3.6 g, Sodium: 149 mg, Calcium: 18 mg
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
Source: "Secrets of Good-Carb Low-Carb Living"
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PEAR CUSTARD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 ripe pear, peeled, cored, and cut into 1-inch pieces (1 cup)
- 1/2 cup fat-free milk
- Sugar substitute equivalent to 1/2 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon walnut pieces
DIRECTIONS
Preheat oven to 350 degrees F.
Place pear pieces in 2 ramekins or small oven-proof bowls about 3x1-3/4 inches deep. Mix fat-free milk, sugar substitute, vanilla extract, and egg together and pour on top of pears.
Sprinkle walnuts on top and bake 30 minutes or until custard is firm. Remove from oven, allow to cool a few minutes, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 135, Fat: 5 g, Cholesterol: 108 mg, Sodium: 64 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 6 g
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
SUGAR SNAP PEA STIR-FRY WITH CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 3-4 ounces chicken, 3/4 cup vegetables
INGREDIENTS
- 1 (1 pound) bag sugar snap pea stir-fry mix
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breasts, cut into 2-inch strips
- 1-1/2 cups shredded cabbage
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup lite teriyaki sauce, divided
- 2 tablespoons sesame seeds, toasted
DIRECTIONS
Heat the sesame oil in a wok over medium-high heat. Add the chicken and cabbage. Cook for 3-5 minutes, stirring constantly.
Add the water chestnuts, vegetables, and 1 tablespoon of teriyaki sauce. Cover and cook for 5-7 minutes.
Uncover, add remaining teriyaki sauce, and heat through. Sprinkle sesame seeds on top before serving.
Nutritional Information Per Serving: Calories: 327, Fat: 9 g, Cholesterol: 68 mg, Sodium: 1378 mg, Carbohydrate: 26 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 32 g
Diabetic Exchanges: 2 Carbohydrate, 4 Very Lean Meat, 1/2 Fat
Source: "Express Lane Diabetic Cooking"
COLORFUL COLESLAW
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again. Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving (per 2/3-cup serving): Calories: 52, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 3.6 g, Saturated Fat: 0.5 g, Fiber: 1.2 g, Protein: 0.8 g, Sodium: 187 mg, Calcium: 25 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "Secrets of Good-Carb Low-Carb Living"
WALDORF SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 tablespoons light mayonnaise
- 1 tablespoon pineapple juice
- 2 medium (about 12 ounces total) red apples
- 2 teaspoons fresh lemon juice
- 1/2 cup thinly sliced celery
- 1/4 cup chopped walnuts
DIRECTIONS
Mix the mayonnaise and pineapple juice in a small bowl. Set aside.
Core and dice the unpeeled apples; drizzle lemon juice over the apples in a large bowl. Stir in the celery and nuts.
Fold in the dressing to coat the apples. Cover tightly and chill. Use within a few hours, or the apples will darken and soften.
Nutritional Information Per Serving (3/4 cup): Calories: 136, Fat: 8 g, Cholesterol: 5 mg, Sodium: 97 mg, Carbohydrate: 15 g, Dietary Fiber: 3 g, Sugars: 11 g, Protein: 1 g
Diabetic Exchanges: 1 Fruit, 1-1/2 Fat
Source: "The New Family Cookbook For People With Diabetes"
QUINOA-VEGETABLE SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup uncooked quinoa
- 2 cups chicken broth or canned reduced-sodium chicken broth
- 2 ripe tomatoes, cored, seeded, and chopped
- 1 large cucumber, peeled and diced
- 1 cup chopped celery
- 1 cup packed chopped fresh parsley
- 1 cup packed chopped fresh mint leaves
- 1 medium carrot, chopped
- 4 green onions with green tops, chopped
- 1 clove garlic, minced
- 1/2 cup fresh lemon juice
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
DIRECTIONS
Rinse the quinoa in a medium strainer; drain. Place in a 2 quart saucepan with the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until all the water is absorbed.
Transfer the quinoa to a large bowl. Add the tomatoes, cucumber, celery, parsley, mint, carrots, green onions, and garlic.
Sprinkle the lemon juice, olive oil, and salt over the salad. Mix to combine the flavors. Chill 1 hour before serving.
Nutritional Information Per Serving (1 cup): Calories: 135, Fat: 4 g, Cholesterol: 0 mg, Sodium: 205 mg, Carbohydrate: 22 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "The New Family Cookbook For People With Diabetes"
SPINACH AND SUN-DRIED TOMATO QUESADILLAS
~Shared by Mary S., Nashville, TN
Yield: 16 appetizers
INGREDIENTS
- 2 tablespoons julienned or diced sun-dried tomatoes in olive oil, drained
- 1-1/2 cups (moderately packed) chopped fresh spinach
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 4 whole-wheat flour tortillas (8-inch rounds)
DIRECTIONS
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in a medium nonstick skillet and place over medium-high heat. Add the spinach and saute for a minute or two, just until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the spinach mixture. Sprinkle with a quarter of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, until the second side is golden brown.
Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving (per appetizer): Calories: 47, Carbohydrate: 7 g, Cholesterol: 1 mg, Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g, Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
Source: "The Complete Diabetes Prevention Plan"
CINNAMON-PEACH CRISP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cans (15 ounces each) sliced peaches in juice
- 2-1/2 teaspoons cornstarch
- Sugar substitute equal to 1/4 cup sugar
- 1/4 cup raisins (optional)
Topping Ingredients:
- 1/2 cup old-fashioned (5-minute) oats
- 3 tablespoons toasted wheat germ
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons soft-reduced-fat margarine
- 1/2 cup chopped almonds or pecans
DIRECTIONS
Preheat oven to 375 degrees F.
Drain the peaches, reserving 1/2 cup of the juice. Place the cornstarch in a 2-quart pot, add a tablespoon of the reserved juice, and stir to dissolve the cornstarch. Stir in the remaining reserved juice. Bring the mixture to a boil over medium-high heat.
Cook and stir for a minute or two, until the juice has thickened. Stir in the sugar substitute, peaches, and if desired, the raisins and heat through.
Coat a 9-inch pie pan with cooking spray and spread the peach mixture evenly in the dish.
To make the topping, place the oats, wheat germ, brown sugar, and cinnamon in a medium bowl and stir to mix well. Add the margarine and stir until the mixture is moist and crumbly. Add a little more margarine if the mixture seems too dry. Stir in the nuts.
Sprinkle the topping over the fruit and bake uncovered for about 20 minutes, until the filling is bubbly around the edges and the topping is golden brown. Let sit for 20 minutes before serving.
Nutritional Information Per Serving (1/8 of recipe): Calories: 162, Carbohydrate: 28 g, Cholesterol: 0 mg, Fat: 6 g, Saturated Fat: 0.8 g, Fiber: 2.7 g, Protein: 3.8 g, Sodium: 32 mg, Calcium: 37 mg
Diabetic Exchanges: 2 Carbohydrate, 1 Fat
Source: The Complete Diabetes Prevention Plan
COLOSSAL CLUB WRAPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 whole-wheat flour tortillas (8 to 9 inch rounds)
- 1/4 cup nonfat or light mayonnaise
- 8 ounces thinly sliced roasted turkey breast
- 4 ounces thinly sliced nonfat or reduced-fat cheddar or Swiss cheese
- 4 slices crisp-cooked turkey bacon
- 8 thin slices tomato
- 4 leaves romaine lettuce
DIRECTIONS
Warm the tortillas according to the package directions. Lay the tortillas on a flat surface and spread each one with a tablespoon of the mayonnaise, extending the mayonnaise to within 1/2-inch of the edges.
Top the bottom half only of each tortilla with a quarter of the turkey, a quarter of the cheese, 1 bacon slice, 2 tomato slices, and a lettuce leaf, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 295, Carbohydrate: 31 g, Cholesterol: 60 mg, Fat: 3.8 g, Saturated Fat: 0.9 g, Fiber: 2.4 g, Protein: 32 g, Sodium: 950 mg, Calcium: 268 mg
Diabetic Exchanges: 2 Starch, 3-1/2 Very Lean Meat
Source: "The Complete Diabetes Prevention Plan"
BLUEBERRY CRUMBLE
~Shared by Mary S., Nashville, TN
Makes: 2-1/2 cups (5 Servings)
INGREDIENTS
- 2/3 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 tablespoon ground cinnamon
- 2 tablespoons margarine
- 2 cups fresh blueberries
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare an 8-inch-round baking dish with butter-flavored nonstick pan spray.
In a small bowl, combine the crumbs, sugar, and cinnamon. Cut in the margarine with a fork or pastry blender until the mixture is crumbly.
Place the berries in a prepared baking dish. Cover with the crumb mixture. Bake 30 minutes. Serve warm.
Nutritional Information Per Serving: (1/2 cup) Calories: 164, Fat: 6g, Cholesterol: 0mg, Sodium: 159mg, Carbohydrate: 26g, Dietary Fiber: 2g, Sugars: 13g, Protein: 2g Diabetic Exchanges: 1 Starch, 1/2 Fruit, 1 Fat
Source: The New Family Cookbook for People with Diabetes
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MINI APPLE CRISP
~Shared by Mary S., Nashville, TN
2 medium apples, peeled and sliced
2 tablespoons all purpose flour
4 tablespoons brown sugar
2 tablespoon butter or margarine
4 tablespoons quick-cooking oats
1/4 teaspoon ground cinnamon
Cream, optional
Place apple slices in a small greased baking dish. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake, uncovered, at 350 degrees for 35-40 minutes or until tender. Serve with cream if desired.
Yield: 2 servings.
STRAWBERRY & CREAM CHEESE SANDWICH
~Shared by Jim D., WA State
Makes 1 serving
Ingredients
1 tablespoon reduced-fat cream cheese (Neufchâtel)
¼ teaspoon honey
⅛ teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced
Instructions
Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.
Nutrition Information
Per serving: 128 calories; 4 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 18 g carbohydrate; 4 g protein; 3 g fiber; 191 mg sodium; 63 potassium.
Nutrition bonus: Vitamin C (25% daily value), Vitamin C (90% dv), Folate (67% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
Source: EatingWell.com
RACK OF LAMB WITH MINT CHILI CHUTNEY
~Shared by Larry Holmes, Toronto, Canada
(Serves two)
1 teaspoon curry powder
2 teaspoons finely chopped fresh coriander
2 teaspoons , minced garlic
1/2 teaspoon each salt and freshly ground pepper
1 rack of lamb (2 pounds)
Chutney:
1 cup fresh mint leaves
1/2 cup chopped green onion
1 tablespoon sugar
1 fresh Asian hot green chili, minced
4 teaspoons white wine vinegar
salt and pepper to taste
In mortar and pestle or food processor, grind together curry powder, coriander, garlic, salt and pepper. Rub on both sides of lamb; cover and refrigerate for 3 days.
Combine chutney ingredients in food processor and puree. In a large cast-iron pan, roast lamb, fat side down at 400 degrees F. for 20 minutes or until medium rare. Serve with chutney.
FRUIT & NUT YOGURT SALAD
~Shared by Maggie, TX
Ingredients:
1 8-oz. whole soy yogurt, plain
5-6 strawberries chopped
1 Fuji apple chopped
handful of blueberries
1 tablespoon roasted sunflower seeds
Directions:
Mix all ingredients together. The apple and sunflower seeds add a nice crunch.
May substitute other fruits and walnuts.
Serves: 2
PEAR CUSTARD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 ripe pear, peeled, cored, and cut into 1-inch pieces (1 cup)
- 1/2 cup fat-free milk
- Sugar substitute equivalent to 1/2 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon walnut pieces
DIRECTIONS
Preheat oven to 350 degrees F.
Place pear pieces in 2 ramekins or small oven-proof bowls about 3x1-3/4 inches deep. Mix fat-free milk, sugar substitute, vanilla extract, and egg together and pour on top of pears.
Sprinkle walnuts on top and bake 30 minutes or until custard is firm. Remove from oven, allow to cool a few minutes, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 135, Fat: 5 g, Cholesterol: 108 mg, Sodium: 64 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 6 g
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
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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SPAGHETTI AGLIO OLIO WITH TOMATOES AND BASIL
A delicious spaghetti dish using fresh tomatoes, basil and garlic.
Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 pound tomatoes, cut into 1/4-inch dice
1/2 cup shredded fresh basil, loosely packed
Salt and freshly ground pepper
12 ounces spaghetti
1/4 cup fruity extra virgin olive oil
3 large cloves garlic, thinly sliced
1/4 cup freshly grated Asiago cheese
1. In a large serving bowl, toss together the tomatoes and basil. Season with salt and a generous amount of pepper.
2. Spread the tomatoes in an even layer in the bottom of the bowl.
3. Cook the spaghetti according to the package instructions until al dente. Drain well and place on top of the tomatoes.
4. In a small skillet, heat the oil and garlic over medium-high heat. Cook, stirring, for 1 minute or until the garlic is golden.
5. Immediately pour the garlic oil over the pasta and toss until mixed well.
6. Sprinkle with Asiago and serve.
Serves 4.
7. SUBSTITUTION TIP: Thin linguine works well in this recipe instead of spaghetti.
Based on individual serving.
Calories: 180
Total Fat: 4 g
Carbohydrates: 31 g
Protein: 2 g
Source: Summer Winter Pasta
PHILADELPHIA PEACHES-N-CREAM NO-BAKE CHEESECAKE
Prep Time:
15 min Total Time:
4 hr 15 min Makes:
16 servings, one piece each
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
Nutritional Information Calories 350
APPLE & GRAPE SALAD
Servings: 8
2 c Apples -- cubed
1 c Grapes -- halved
1/2 c Celery -- chopped
1/4 c Walnuts -- chopped
1 t Lemon juice
1/3 c Sour cream
1/3 c Plain yogurt
In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates.
CHICKEN AND SPRING VEGETABLE STIR-FRY
This delightful recipe marries Oriental technique with Western ingredients. This is the perfect dish to welcome spring.
Serves: 4
Prep. time: 25 minutes
Cooking time: 20 minutes
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut crosswise into thin slices
- 2 cups firmly packed, thinly sliced Chinese cabbage
- 3 ounces snow peas, stems removed
- 1 cup chopped scallion
- 1 teaspoon chopped fresh ginger
- 1 tablespoon butter
- 6 ounces white mushrooms, sliced
- 1/2 pound asparagus, trimmed and cut diagonally into 1-1/2 to 2-inch lengths
- 2 small carrots, peeled and sliced diagonally into 1/8 to 1/4-inch slices
- 1/2 cup dry white wine
- 1/2 cup water
- 1/4 cup chopped parsley
In a large frying pan, heat 1 tablespoon of oil over high heat. Add the chicken and cook, stirring, for 2 to 3 minutes until the chicken is opaque. Remove the chicken to a bowl.
Add 1 more tablespoon of oil to the pan. Add the cabbage, snow peas, scallion and ginger and cook, stirring, 3 to 4 minutes until the cabbage wilts. Remove to the bowl with the chicken.
Reduce the heat to medium-high and add 1 tablespoon of oil and the butter to the pan. Add the mushrooms, asparagus and carrots and cook for about 3 minutes until the mushrooms wilt. Add the wine and water, cover and cook gently for about 5 minutes until the vegetables are tender.
Remove the cover, increase the heat to high and boil for 1 to 2 minutes until the liquid is reduced and thickened. Return the reserved chicken and vegetables to the bowl along with the parsley and stir to coat with the sauce.
Source: The Working Family's Cookbook
ASPARAGUS POPOVER
This Asparagus Popover (disguised as a frittata) is one adapted from Rachael Ray and posted on
Noble Pig (one of my fave food blogs). This screams "spring!".
1 pound asparagus
2 Tablespoons butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
Salt and pepper
Pinch sugar
3 ounces (1 cup) gruyere cheese, shredded
In a medium saucepan add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus (ends cut off the bottom) and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears lengthwise and then into thirds. You could also just cut them crosswise into thirds. Your choice.
Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium-sized cast-iron skillet, add 2 Tablespoons butter. Place the skillet in the oven to melt the butter.
In a medium bowl, microwave 1/2 cup milk on high for 30 seconds. Whisk in 3 eggs, then 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar.
Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half the cheese and bake until puffed and golden-brown, 18-22 minutes. Top with the remaining gruyere cheese.
OLD-TIME FRUIT SALAD
Ingredients
3 beaten eggs
3/4 cup sugar
3 tablespoons butter, softened
1/2 cup lemon juice
3 Golden Delicious apples, peeled, cored, chopped
3 Red Delicious apples, peeled, cored, chopped
1 bunch seedless green grapes
1 bunch seedless red grapes
1 20-ounce can pineapple tidbits, drained
1/2 cup chopped pecans or walnuts
1 1/2 cups mini-marshmallows
Instructions
Combine eggs, sugar, and butter in saucepan; stir in lemon juice. Cook over medium heat until thickened, stirring constantly. It will thicken quickly.
Refrigerate until cool. In a large serving bowl, place fruit, nuts, and marshmallows. Pour dressing over mixture, and mix well.
To retain the natural color of the apples, toss a little lemon juice in the bowl of apples and mix well before adding other ingredients.
Serves 8.
BLUEBERRY-LEMON MUFFINS
1-3/4 cups flour
1/2 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
1/3 cup vegetable oil
1 egg, beaten
1 cup blueberries
2 Tbs. sugar
1 tsp. grated lemon rind
Melted butter, optional
Sugar, optional
Combine flour, 1/2 cup sugar, baking powder, and salt in a large mixing bowl; make a well in center of mixture. Combine milk, oil and egg; add to dry ingredients, stirring just until moistened. Toss blueberries with 2 tablespoons sugar and lemon rind; gently fold into batter. Spoon into greased muffin tins, filling two-thirds full. Bake at 400 for 25 minutes or until muffins are golden brown. While muffins are still warm, dip tops in melted butter and then in sugar, if desired.
Source: Southern Living 1979 Annual Recipes
ASPARAGUS WITH HOT BACON DRESSING
2 medium Slices of bacon, finely-chopped
1/2 md Onion, finely chopped
1/4 c Vinegar
1/4 c Water
1/4 ts Salt
2 tsp sugar
1 pound Asparagus, cooked
Brown bacon on cookie sheet in oven until crisp. Drain VERY well. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. Add sugar. Pour dressing over hot asparagus and serve.
GREENS WITH APPLES, WALNUTS, BLUE CHEESE AND BALSAMIC VINAIGRETTE
Serves: 6
Preparation time: 20 minutes
Ingredients
For the vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons balsamic vinegar
1/3 cup olive oil
salt to taste
freshly ground black pepper
For the salad:
6 cups red or green leaf lettuce, washed and torn into bite-size pieces
1 apple, cored and sliced (peeling is optional)
3 tablespoons chopped walnuts
6 tablespoons crumbled blue cheese
Cooking Instructions
For the vinaigrette:
1. Place all the ingredients in a container with a tight-fitting lid. Shake well.
2. Add the salt and pepper to taste.
For the salad:
1. Toss the lettuce and apple with the vinaigrette in a bowl.
2. Transfer to a serving plate and sprinkle with the walnuts and blue cheese.
Nutrition Facts
Serving Size 1 cup of salad with 2 tablespoons of vinaigrette
Amount Per Serving
Calories 210
Protein 3 g
Total Carbohydrate 7 g
Dietary Fiber 2 g
Soluble Fiber 1 g
Insoluble Fiber 1 g
Sugar 4 g
Total Fat 20 g
Saturated Fat 4 g
Monounsaturated Fat 11 g
Substitute an equal amount of pears for the apples.
Substitute an equal amount of pears for the apples.
Substitute an equal amount of watercress and arugula for the leaf lettuce.
Source: "Great Adventures in Food" by Ellen Haas
GREEN ONION POTATO SALAD
Ingredients:
2 lbs new potatoes, scrubbed
Kosher salt
Black pepper
1 1/4 cups Hellmann's or Best Foods Real Mayonnaise
2 tablespoons white wine vinegar
1 or 2 jalapenos, finely diced (depending on how spicy you like it)
6 green onions, green and pale green part, thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley
Directions:
Place the potatoes in a large saucepan, add enough cold water to cover the potatoes by two inches and add one tablespoon of salt. Cook the potatoes over high heat until just cooked through (a small paring knife inserted into the center meets no resistance). Drain well, let cool for a few minutes (don't let them get cold; the potatoes should be mixed with the dressing while still warm) and slice into ?-inch-thick slices.
While the potatoes cool, whisk together the mayonnaise, vinegar, jalapenos, two teaspoons of salt and one half teaspoon of black pepper in a large bowl. Add the potatoes, thinly sliced green onion and cilantro (with leaves taken off) and gently fold to combine. Taste for seasoning and add more salt and/or pepper, if needed.
Source: "Real Food Summer School" with Bobby Flay
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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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