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A to Z Recipes
April 8, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. We have the most gorgeous weather here in Texas, folks! I can
hardly believe there was frost on my car yesterday morning when I left work.
However, we're due for another cold front and plenty of rain through the
weekend. I say go for it. We are in dire need of rain... and I always love cool
weather.
I'm so excited about the Great Southeastern Escape (GSEE) which is what the group named this year's gathering. The dates are August 11 - 18, 2009, and we'll be meeting up in
New Smyrna Beach, Florida. Even though we lost thousands of readers when our newsletter host skipped out on us, we still have a lot of readers who live in or near Florida. It would be wonderful to meet all of you. Won't you check your schedule and see about spending your vacation with us? The
web site is updated often to detail the trip. You'll find contact email addresses there, too. Won't you join us?
The current Monthly Theme topic is Summer Salad
Recipes. Okay, folks... let's work together to make this a good Monthly Theme issue. The response has been embarrassingly poor. We are also in need of recipes for regular issues. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
There are recipes and goodies galore for you today. Many thanks to the following for their help:
Jim D., WA State
Patricia, Charlevoix, MI
Larry J., Spring Hill, TN
Julia, TX
Dorie, IL
Johnny, LA
Treva, NC
Barb C., Chula Vista, CA
Ann, FL
Linda H., Rosharon, TX
Marilyn, Canton, OH
Doe, Oliver, B.C.
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Luanne, FL
We'll see you here again on Sunday, 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:
Anonymous Reader
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Jim D., WA State
I had a rose named after me and I was very flattered. But I was not pleased to read the description in the catalogue: 'No good in a bed, but fine against a wall.'
-- Eleanor Roosevelt
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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Wash Day
~Shared by Patricia, Charlevoix, MI
Monday Wash Day
Lord, help me wash away all my selfishness and
vanity, so I may serve you with perfect humility
through the week ahead.
Tuesday Ironing Day
Dear Lord, help me iron out all the wrinkles
of prejudice I have collected through the years
so that I may see the beauty in others.
Wednesday Mending Day
O God, help me mend my ways so I will not
set a bad example for others.
Thursday Cleaning Day
Lord Jesus, help me to dust out all the many faults
I have been hiding in the secret corners of my heart.
Friday Shopping Day
O God, give me the grace to shop wisely so I may purchase
eternal happiness for myself and all others in need of love.
Saturday Cooking Day
Help me, my Savior, to brew a big kettle of brotherly
love and serve it with clean, sweet bread of human kindness.
Sunday The Lord's Day
O God, I have prepared my house for you. Please come into my
heart so I may spend the day and the rest of my life in your presence.
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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The Skeptics Dictionary
http://skepdic.com/
~Shared by Larry J., Spring Hill, TN
Ever wondered where some of the strange beliefs originated or, better yet, how some of the more popular myths continue to be circulated? Well, now you have the Skeptics Dictionary to access 'A Collection of Strange Beliefs, Amusing Deceptions, and Dangerous Delusions (and how to think critically about them).' You'll find over 400 listings alphabetically indexed 'from abracadabra to zombies.' There is a 'Skeptics Refuge' for even more skepticism. Don't miss 'Suburban Myths', where you'll learn that 'facts' such as "We use only 10% of our brains" is false. "We use all of our brain," not part of it. Definitely when you peruse Skeptics, you'll have to put all of your little gray cells into high gear. According to Steven Brill, "Skepticism is a virtue." The subscriber who submitted the site invites you to be 'virtuous' and comments, "Whether I agree with the 'skeptics' opinion or not, it is entertaining to read!"
Tomatoes
~Shared by Jim D., WA State
Serve sliced tomatoes with fresh basil leaves and slices of fresh mozzarella or Italian Fontina cheese; drizzle with extra virgin olive oil. Prepare a garden-fresh tomato sauce or soup. Serve tomatoes as a side dish or in an entree. Celebrate fresh tomatoes now while they’re in abundance, for when the season is over you won’t savor their taste until next summer rolls around.
And remember, never refrigerate tomatoes - the flavor begins to deteriorate below 54 deg. F.
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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To make donations using other methods, go here.
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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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Happy Easter!
~Shared by Julia, TX
A lady opened her refrigerator and saw a rabbit sitting on one of the shelves.
"What are you doing in there?" she asked.
The rabbit replied: "This is a Westinghouse, isn't it?",
to which the lady replied "Yes."
"Well," the rabbit said, "I'm westing."
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHEESE TAMALE CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
Cheesy Topping:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Instructions
Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes).
Cheesy Topping: Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended.
Makes 12 servings.
ITALIAN EASTER MEAT PIE
~Shared by Johnny, LA
2 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound Genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C).
Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed.
Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined.
Line two 9 inch pans with pastry.
Spoon half of mixture into each pan.
Sprinkle half of the Parmesan cheese over each pie.
Crimp edges and cut steam vents in tops.
Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
SHORTCUT CARAMELS
~Shared by Treva, NC
1 cup margarine or butter
1 16 oz package (21/4 cups packed) brown sugar
1 14 ounce can of sweet condensed milk
1 cup light corn syrup
1 tsp vanilla
Line 9x9 inch baking pan with foil , extended over edges. Butter foil. or Pam spray.
In a heavy 3 qt saucepan melt margarine. Add the brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat to boiling. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, till candy thermometer registers 248 (firm ball stage)
Remove pan from heat; remove thermometer. Stir in vanilla. Quickly pour Caramel mixture into prepared pan. When firm lift foil out of pan and cut into squares and wrap.
BANANA CAKE TO TAKE
~Shared by Barb C., Chula Vista, CA
Serves 16
This irresistible cake is brimming with goodies: bananas, oats, spices, nuts and raisins. Yum! Swirl your favorite cream cheese frosting on this cake for an extra treat!
1 egg
2/3 cup vegetable oil
2/3 cup buttermilk
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups cake flour
1 cup quick-cooking or old-fashioned oats
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins (optional)
Powdered sugar, if desired
Directions
1. Heat oven to 350ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.
2. Beat egg, oil, buttermilk, bananas, granulated sugar and vanilla in large bowl. Stir in flour, oats, baking soda, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar.
Nutrition Information: Amount Per Serving, 1 Serving: Calories 265 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 200 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g); Protein 4g% Daily Value: Vitamin A 0%; Vitamin C 4 %; Calcium 4 %; Iron 8 Exchanges: 1 Starch; 1 Fruit; 3 Fat
Source: LilBitsofThisnThat-PSP@yahoogroups.com
MEATBALL STROGANOFF
~Shared by Patricia, Charlevoix, MI
1 pound ground beef
1 egg
3/4 cup soft bread crumbs
1/4 cup water
1/2 teaspoon salt
dash of pepper
1 teaspoon shortening
1 can (10 ounce) mushroom soup
1/2 cup water
2 tablespoons ketchup
1 tablespoon minced onion
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 cup sour cream
Combine beef, egg, crumbs, 1/4 cup of water, salt, and pepper. Form into balls about the size of golf balls. Brown on all sides in the shortening. Drain of excess fat and push meat balls to one side of pan.
Add soup, 1/2 cup of water, ketchup, onions, Worcestershire sauce, and garlic powder. Mix well. Simmer 5 minutes. Blend in sour cream and heat thoroughly. Serve over hot rice or noodles.
Serves 4 to 5.
SWEDISH PANCAKES
~Shared by Ann, FL
When I first got married in 1963, I had a recipe for these & made them all the time; we liked them much better than the regular pancakes -- but somehow over the years I quit making them, the recipe was lost ... so when I saw this, I decided I'm going to get the ingredients & make them.
SERVINGS 5
INGREDIENTS
2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping
DIRECTIONS
In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
Yield: 20 pancakes.
Nutrition Facts
One serving: (4 each) Calories: 309 Fat: 10 g Saturated Fat: 4 g Cholesterol: 183 mg Sodium: 217 mg Carbohydrate: 41 g Fiber: 1 g Protein: 12 g
Source: Taste of Home's Holiday & Celebrations Cookbook
CHICKEN SQUARES
~Shared by Treva, NC
3 oz. cream cheese
3 Tbsp. butter
2 c. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. chopped onion
8 oz. quick crescent rolls
3/4 c. seasoned croutons, smashed
Blend cream cheese and 2 Tbsp. butter. Add cooked chicken, salt, pepper and onions; mix well. Separate rolls two at a time that form a rectangle.
Firmly press diagonal line together; spoon 1/2 cup mixture onto center of rectangle; bring ends of rolls to center.
Seal edges shut with mixture inside. Brush with 1 Tbsp. butter and dip into crouton crumbs. Bake at 350 for 20 to 25 minutes.
NEIMAN-MARCUS COOKIES
~Shared by Jim D., WA State
(Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp.. Soda
1 tsp. Salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp.. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips , Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies
SAUSAGE RISOTTO
~Shared by Linda H., Rosharon, TX
Baked risotto with no stirring!
(My adaptation of a recipe from Family Circle Mag. 9-07)
2 Tbsp Olive Oil
1 c. chopped onion
½ lb Italian sausage with casing removed
1 C risotto (Arborio rice)
2 C beef broth
1 14 oz. pack of crushed tomatoes
1 2/3 C. water
1 C. frozen peas
1 Tbsp Italian seasoning
Salt and Pepper to taste
Saute onion and sausage in oil over Medium high heat for 6 minutes. Add rice and cook 1 minute. Add liquids peas, tomatoes and seasonings. Bring to a simmer. Cover. Bake at 350 degrees for 20 minutes. To serve stir in 1 C. Parmesan cheese.
MINT BROWNIES
~Shared by Treva, NC
1 cup all purpose flour
½ cup cocoa
¾ tsp baking powder
¼ tsp salt
1 ¼ cup sugar
3/4 cup butter, melted
2 tsp Vanilla
3 eggs
1/2 - 1 cup mint baking chips
28-30 Andes Mint Chocolates, full size
Preheat oven to 350º. Grease a 9 in square baking pan. Combine flour, cocoa, baking powder and salt in medium bowl.
Beat sugar, butter, and vanilla together in a large mixing bowl, until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Pour half of the batter into the prepared pan.
Cover the batter with the full size Andes mints. Carefully spread remaining batter over mint layer.
Bake for 25-3 minutes. Place on wire rack and sprinkle mint baking chips over top of brownies to melt.
CHOCOLATE CHERRY CAKE
~Shared by Marilyn, Canton, OH
1 box chocolate cake mix
1 can cherry pie filling
3 eggs
1 can chocolate icing
Preheat oven to 350 degrees. Mix cake mix with eggs and pie filling. Do not go by cake mix recipe. Pour into prepared 8x12 inch cake pan. Bake approximately 30 minutes or until cake leaves sides of pan. Cool and top with icing.
UPSIDE DOWN APPLE SKILLET CAKE
~Shared by Doe, Oliver, B.C.
Use a 10 inch skillet at least 2 inches deep.
Topping-
1/3 c butter
1 c light br sugar
1 tsp cinn
4 med apples, Golden Delicious or Jonathans, ¼ inch thick- 3c
Cake-
18 oz plain spice cake
8 tbsp butter, melted
1 c buttermilk
1/3 c dark corn syrup
2 lg eggs
1 tsp cinn
Preheat 350. Make topping- Place butter in skillet & heat over low heat to melt. Take from heat, with fork stir in the br sugar, & cinn. Use fork to spread the mix evenly in pan bottom. Arrange apple slices over bottom of pan. Place cake mix, melted butter, buttermilk, corn syrup, eggs & cinn in lg bowl. Blend with mixer on low 1 min, scrape down, increase speed to med, beat 2 mins more. Pour batter on top of apples. Bake til cake rises high & springs back when lightly touched,43-47 mins. Take from oven run a sharp knife around edges. Invert pan onto heatproof serving platter. The cake should release itself. If it doesn’t simply run knife around one more time & let pan rest on plate til cake releases. This cake is best served warm with ice cream or whipped cream. So slice & serve at once.
JALAPENO WRAPS
~Shared by Treva, NC
20 jalapeno peppers, halved lengthwise and seeded
8 ounces cream cheese
1 cup shredded cheddar cheese
1/2 t. salt
1/4 t. garlic powder
1/2 pound bacon slices, halved
Mix softened cream cheese with salt and garlic powder. Fill each pepper half with cream cheese.
Use your fingers to gently press Cheddar cheese into cream cheese filling.
Wrap with a piece of bacon and secure with a wooden pick. Bake at 350 degrees F for 20 minutes, or until bacon is done.
SWEDISH POTATO SALAD
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds small new potatoes
salt to taste
2 tablespoons French dressing
4 ounces cooked beets, diced
1 large dill pickle, diced
5 tablespoons Yogurt Dressing (recipe below)
To garnish:
1 tablespoons chopped fresh dill.
Scrub potatoes; leave skins on. Cook in boiling salted water until tender; drain well. In a medium bowl, combine French dressing and warm potatoes. Cool to room temperature.
Add beets, pickle and Yogurt dressing. Mix well; transfer to a salad bowl. Sprinkle with dill.
Makes 6 servings.
Yogurt Dressing:
1 carton (6 ounces) plain yogurt
1 garlic clove, crushed
1 tablespoon cider vinegar
1 teaspoon honey
salt to taste
freshly ground white pepper to taste
Combine yogurt, garlic, vinegar and honey in a small bowl.
Season with salt and pepper. Makes 1/2 cup.
GREEK SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
CARAMEL FRENCH TOAST
~Shared by Treva, NC
Caramel sauce:
1 & 1/2 cups brown sugar
3 TBSP. Karo syrup
3/4 cup butter
2 tsp. vanilla
French Toast:
6 eggs
1 & 1/2 cups milk
1 tsp. salt
12 slices sandwich bread
confectioners’ sugar for dusting (optional)
Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13” x 9” baking dish.
Combine eggs, milk, vanilla and salt, stirring until well blended. Dip 6 slices of bread in ex mixture and place on top of syrup mixture; dip remaining 6 slices of bread in egg mixture and place on top of the other 6 slices.
Pour any remaining egg mixture over bread in dish. Cover and refrigerate 8 hours or overnight.
Bake at 350 for 40-45 minutes or until puffed and lightly browned. Sprinkle with confectioner’s sugar, if desired.
CHICKEN FRICASSEE
~Shared by Johnny, LA
5-6 lbs Chicken Leg and Thigh Quarters
For browning the chicken:
1 Cup Flour seasoned with:
2 Tbsp Kosher Salt
A few turns of Black Pepper
A healthy pinch of Cayenne
For the Fricassee:
1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if you must)
3/4 Cup Flour
2 Cups Onion, chopped
1 Cup Celery, chopped
1/2 Cup Green Bell Pepper, chopped
1/2 Cup Mushrooms, sliced
2 Tbsp Garlic, finely chopped
1/2 Cup Dry White Wine
1 Quart Chicken Stock, preferably homemade
1 Bay Leaf
1 Bundle of Fresh Thyme, tied together with butcher’s twine
Kosher Salt, Black Pepper, Cayenne to taste
2 Tbsp Fresh Thyme, taken off of the stem and chopped
1 Tbsp Worcestershire Sauce
1 Tbsp Hot sauce
1/2 Cup Green Onions, thinly sliced
1 Recipe Creole Boiled Rice
Heat the lard, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate.
When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.
Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.
Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 2 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf and stir in the chopped Thyme. Adjust the seasonings if necessary.
Serve the chicken with Creole Boiled Rice, and a generous portion of the sauce topped with Green Onions.
If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.
Serves 4.
Source: NOLA Cuisine
HERBED PORK CHOPS IN MUSHROOM SAUCE
~Shared by Barb C., Chula Vista, CA
Ingredients:
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions:
Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
Heat oil in skillet. Cook chops 10 min. or until browned.
Add onion and cook until tender.
Add soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.
Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Serves 4.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BROCCOLI CHEESE LAYER BAKE
~Shared by Treva, NC
2 (16 oz) pkg. frozen chopped broccoli
2 (11 oz) can cream of Cheddar cheese soup
2 (10.75 oz) cans condensed cream of chicken soup
2 C. seasoned croutons
Preheat oven to 350. Cook broccoli until tender. Mix cheese and chicken soups in a large bowl.
Add croutons; blend together well. Drain broccoli. In a 9x13 baking dish place half the cooked broccoli in a layer.
Spoon half the soup mixture over the broccoli. Repeat layers. Cover with foil and cook for 30 minutes or until bubbling.
TOASTED ALMOND CARAMELS
~Shared by Jim D., WA State
SERVINGS 48
INGREDIENTS
1 teaspoon plus 1/4 cup butter, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted
DIRECTIONS
Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside. In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes. Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245� (firm-ball stage). Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends. Yield: about 4 dozen.
Nutrition Facts One serving: 1 caramel Calories: 94 Fat: 4 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 33 mg Carbohydrate: 14 g Fiber: 0 g Protein: 1 g
Source: Taste of Home's Holiday & Celebrations Cookbook
CHICKEN FLORENTINE
~Shared by Linda H., Rosharon, TX
2 Tbsp Garlic flavored olive oil
4 Lemon-Herb Frozen chicken breasts
1 small can stewed tomatoes
1 pkg. frozen chopped spinach
½ C. heavy cream (whipping cream)
Parmesan cheese
Salt and fresh ground pepper
Heat a non-stick skillet over med-high heat. Add olive oil. When hot add chicken breast and cook covered for 6 minutes. Turn chicken breasts and add tomatoes and spinach. Cook for 6 more minutes. Remove chicken from pan. Turn heat to low and add cream. Simmer uncovered until reduced to a slightly thickened sauce. Sprinkle and stir in Parmesan to thicken to desired consistency. Return chicken to the pan and heat through.
SUNDAY MORNING BREAKFAST PIZZA
~Shared by Treva, NC
1 can crescent rolls
5 eggs
1/2 cup milk
1 lb. pork sausage
1/2 cup sliced hash browns
1 onion, diced
1 small can of mushroom pieces
1 package grated cheese (your choice)
Brown pork sausage. Use a 9 1/2x13-inch cake pan; grease or grease the pan and pat the crescent rolls out across the bottom.
Scramble eggs and milk. Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan.
Cover the top with grated cheese. Bake at 350 until done (about 30 minutes).
CHOCOLATE SURPRISE SUNDAE
~Shared by Doe, Oliver, B.C.
2/3 cup plus 2 tablespoons white sugar
1/3 cup packed light brown sugar
1 tablespoon butter
1/4 teaspoon salt
3/4 cup half-and-half or light cream
1/3 cup smooth peanut butter
1 teaspoon vanilla
1 quart fresh ripe strawberries, rinsed and hulled
chocolate chip ice cream
Combine the 2/3 cup of white sugar & the brown sugar, butter, salt, & half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat & stir in the vanilla. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool. Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl & sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce & refrigerate it until serving. For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter & strawberry sauces, & top with a whole strawberry.
LEMON POP
~Shared by Patricia, Charlevoix, MI
Back to the 1920's.
1/2 yeast cake
2 pounds sugar
2 ounces ginger root
8 quarts boiling water
2 ounces cream of tartar juice of 7 lemons
Put crushed ginger in large jar. Add sugar, water and cream of tartar. Let stand until lukewarm. Dissolve yeast in 1/2 cup of water , add to mixture in jar, stir well, cover and let stand 8 hours in warm room. Strain through flannel bag. Bottle, keep bottles in cool place and put on ice as wanted.
Click if you have a submission for the Reader Recipe
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MASHED POTATOES WITH A TWIST
~Shared by Patricia, Charlevoix, MI
2 large potatoes, peeled and cubed
2 yams or sweet potatoes, peeled and cubed
1 large clove garlic, minced
2 tablespoons nonfat sour cream
1 tablespoon nonfat mayonnaise
2 tablespoons nonfat milk
Salt & Pepper to taste
Place potatoes and garlic in a large saucepan. Add cold water to cover, bring to a boil, then lower heat to medium and cook until potatoes are tender. Drain well. Add sour cream, mayo, milk and seasonings. Beat or mash to desired texture, adding more milk if necessary.
Per serving: 166 calories; 0.2gr total fat; .01g monounsaturated fat; .08g polyunsaturated fat;0.2g saturated fat;3.3g protein; 38.2g carbohydrate; 0.1mg cholesterol; 71 mg sodium.
SESAME-ALMOND COOKIES
~Shared by Treva, NC
Almost everyone loves cookies. Most store bought varieties, though, are filled with partially hydrogenated oils and other undesirable ingredients. These tasty little cookies are actually made with olive oil and a host of other wholesome additions like tofu and chopped almonds. Enjoy a cookie with a cup of hot green tea to make you feel that life is really worth living!
3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sesame seeds, toasted
3/4 cup raw almonds, coarsely chopped
4 ounces silken tofu
1/2 cup light olive oil
3/4 cup light brown sugar, packed
1 tablespoon almond extract
1. Preheat oven to 350 degrees F.
2. In a bowl, stir together the flours, baking powder, and salt. Mix in the sesame seeds and chopped almonds.
3. In another bowl, mash the tofu and combine with the olive oil, sugar, and almond extract. Mix well.
4. Using a rubber spatula, fold the wet ingredients into the flour mixture. Roll the mixture into one-inch balls, flatten between your palms, and place them on ungreased baking sheets. Bake the cookies about 10 minutes, until the edges begin to brown. Remove from the cookie sheet and cool on a rack.
Makes 4 Dozen
Nutritional Information Per serving: 86 calories; 6 g total fat (1 g sat); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber
Source: Dr. Weil's Recipe of the Day
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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FRUITFUL FROZEN YOGURT
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)
- 4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)
- Sugar substitute equal for 1/4 cup sugar
DIRECTIONS
Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork. Stir in the yogurt and sugar substitute. Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer. Spoon into dessert dishes and serve immediately.
Nutritional Information Per Serving (per 7/8 cup): Calories: 114, Carbohydrate: 19 g, Cholesterol: 4 mg, Fat: 0.4 g, Fiber: 2 g, Protein: 8 g, Sodium: 122 mg, Calcium: 273 mg
Diabetic Exchanges: 1 Carbohydrate
Source: "Diabetic Dream Desserts"
SHRIMP VERA CRUZ
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced - One 14 to 15 ounce can stewed tomatoes with juice
- 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
- 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
- 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
- 1 tablespoon cornstarch
- 1/4 cup coarsely chopped cilantro
- 2 cups hot cooked brown or white rice
- 1 lime, cut in wedges (optional)
DIRECTIONS
Heat the oil in a large nonstick skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes.
Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes. Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.
Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.
Nutritional Information Per Serving: Serving size: 1/4 of recipe, about 1 cup shrimp mixture plus 1/2 cup rice. Calories: 263, Fat: 5 g, Cholesterol: 121 mg, Sodium: 407 mg, Carbohydrate: 38 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 17 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
SHRIMP WITH COUNTRY MUSTARD SAUCE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons unbleached flour
- 1/4 cup white wine
- 1/4 cup low-fat, low-sodium chicken broth
- 1 (12 ounce) can evaporated fat-free milk
- 2 tablespoons coarse Dijon mustard
- Salt and fresh ground pepper to taste
- 1 pound frozen large cooked shrimp, thawed
DIRECTIONS
In a large skillet over medium-high heat, heat the oil. Add the shallots and garlic and saute for 3 minutes. Add the flour and saute for 1 minute.
Add the broth and wine and cook for 2-3 minutes over medium heat. Add the milk and lower the heat to medium-low. Cook until thickened, about 3-4 minutes.
Add the mustard, salt, and pepper and cook 1 minute. Add the shrimp and cook 1 minute. Garnish with minced parsley.
Nutritional Information Per Serving (3 ounces): Calories: 151, Fat: 3 g, Cholesterol: 126 mg, Sodium: 309 mg, Carbohydrate: 11 g, Dietary Fiber: 0 g, Sugars: 7 g, Protein: 19 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat Free Milk, 2 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHICKEN PICCATA
~Shared by Luanne, FL
Some people like this with white rice and I prefer a wild rice to enhance the flavor.
Ingredients:
2 boneless, skinless chicken breast halves, pounded
1/4 cup all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter
1/4 cup chicken broth
1/4 cup white wine (may use water)
3 Tbsp. lemon juice
3 tsp. capers
Directions:
In a dish, combine flour, salt and pepper. Coat each chicken piece with flour mixture. Shake off excess. In a skillet, melt butter. Add chicken and saute over medium heat for 5 minutes, or until cooked throug, turning once. Remove chicken from skillet. In same skillet, combine chicken broth, wine, and lemon juice. Boil sauce until it is reduced by one third. Top chicken with sauce. Sprinkle with capers.
2 servings
SEAFOOD KABOBS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh snipped dill
- 12 large shelled deveined shrimp (6 ounces meat)
- 7 large sea scallops (6 ounces)
- 1 medium zucchini cut into 1-inch pieces (2 cups)
- 1 medium yellow squash cut into 1-inch pieces (2 cups)
DIRECTIONS
Preheat grill or broiler.
Mix lime juice, olive oil, garlic, salt, pepper, and dill together. Add shrimp, scallops, and vegetables and set aside to marinate for 15 minutes. Turn once during this time.
Alternate vegetables, shrimp, and scallops on 4 skewers. Grill or broil 3-4 inches from the heat source for 2-1/2 minutes per side. Do not over cook the fish. Sprinkle with salt and pepper.
Place skewers on 2 dinner plates or remove seafood and vegetables from skewers onto 2 plates and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 224, Fat: 5 g, Cholesterol: 157 mg, Sodium: 314 mg, Carbohydrate: 12 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 34 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
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RED LOBSTER CRAB ALFREDO
Serves/Makes: 6
Ingredients:
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half (heavy cream If you REALLY feel wicked)
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Directions:
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.
Source: CDKitchen
EASY DOUBLE CHOCOLATE CHIP BROWNIES
2 cups Nestlé semisweet chocolate chips, divided use
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Makes 36 brownies.
Nutrition Facts: (1 brownie) Calories: 120 Fat: 7 g Cholesterol: 25 mg Sodium: 35 mg Carbohydrates: 15 g Dietary Fiber: 0 g Protein: 2 g
Source: Nestlé
POTATOES SUPREME
8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups (12 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
3 green onions, chopped
Salt and pepper to taste
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool.
In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.
Place in a greased 13-in. x 9-in.x 2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Makes 6 to 8 servings.
TOMATO AND RICE SOUP WITH CLAMS
1/2 cup uncooked white rice
1 cup water
1/4 cup minced red onion
4 cloves garlic, minced
1/4 cup butter
1 (6.5 ounce) can minced clams
1 cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup milk
1 cup heavy cream
red pepper flakes to taste
In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in cup of milk and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Serves 6.
SPICY ROMANO CHICKEN
2 tbsp butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 cup sliced mushrooms
1/4 cup diced green onions
1/8 cup sliced sundried tomatoes
about 2 cups Alfredo sauce (made from your favorite recipe or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
16 oz bowtie pasta, cooked
In pan melt butter. Saute chicken, mushrooms, green onions, and sundried tomatoes until hot.
Add Alfredo sauce, artichoke hearts, and Romano cheese. Simmer.
Add cayenne pepper to taste. Serve over bowtie pasta.
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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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