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A to Z Recipes
April 12, 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. And not just any Sunday! It is Easter
Sunday. Just having those words roll off my tongue evokes such memories, as a child, a mother, and a grandmother.
I'm not a historian or theologian. Heck, I'm not even much of a writer - but I
am a thinker and believe this day, of any other in the year, is the time to
think and reflect. Our duty as Christians is to spread the word of God to others, but more importantly, to our children. I recall new (new to me but actually hand-me-downs from cousins) Easter clothes, a High Mass with everyone wearing their
Easter finery. We always had a feast after Mass, lovingly prepared by my grandmother and mother, usually attended by aunts, uncles, cousins. And there was always the Easter egg hunt and Easter baskets filled with candy. As a mother I have
provided those same traditions for my children, work schedule allowed, but always included the discussion of the meaning of Easter. Just Friday, my youngest asked me questions, and we discussed at great length, the "first" Easter and the resurrection of Christ. Even as an adult, he is trying to put the pieces together and make the miracle relevant in today's world.
I explained that basically, Easter represents hope. As much as Christ's disciples needed it,
with this world in turmoil, we need hope. I wish you a blessed Easter, today and always. I wish you hope.
We're in the serious mode, planning for the Great Southeastern Escape
(GSEE). The dates are August 11 - 18, 2009, and we'll be meeting up in
New Smyrna Beach, Florida. We're looking for suggestions for a restaurant (and other areas of interest) in which to meet for our gathering. If you are familiar with the NSB area, could you
drop me a line and let me know what you think? The
web site will be updated 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. I mentioned in the last issue that we were looking really shabby this go-round
(one person has sent 4 recipes). Your participation is necessary to continue with the theme issues. Last theme, I had to dig up recipes from those already submitted in order to make it truly successful. 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.
Join me in thanking the following whose recipes and other goodies are shared today's issue:
Johnny, LA
Jim D., WA State
Rusty, FL
Mary H., Montreal, Canada
Julia, TX
Bill Anatooskin, Burnaby, BC, Canada
Treva, NC
Marilyn, Canton, OH
Doe, Oliver, B.C.
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Jean, Syracuse, NY
Linda H., Rosharon, TX
Mary S., Nashville, TN
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:
Patricia, Charlevoix, MI
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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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Easter - The Resurrection of Christ
Thomas, one of the twelve disciples wasn't with them when Jesus came. So the other disciples kept telling him, “We have seen the Lord!” But he told them, “Unless I see the nail marks in his hands, put my finger into them, and put my hand into his side, I will never believe!”
A week later his disciples were again inside, and Thomas was with them. Even though the doors were shut, Jesus came, stood among them, and said, “Peace be with you.” Then he said to Thomas, “Put your finger here, and look at my hands. Take your hand, and put it into my side. Stop doubting, but believe.”
Thomas answered him, “My Lord and my God!”
Jesus said to him, “Is it because you have seen me that you have believed? How blessed are those who have never seen me and yet have believed!”
John Chapter 20:24-31
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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Smoking the Easter Ham
From Jeff@Smoking-Meats.com
~Shared by Johnny, LA
With Easter upon us I am sure that many of you have ham on the brain. I do as well so I can fully understand this. Having said this, many of us have never and will never attempt to create a real ham due to the long, complicated process.
Ham is most commonly made from the loin however practically any piece of pork soaked in a special brine for several days and smoked will taste a lot like ham.
Around my house, we generally buy a pre-brined ham and smoke it for 4-5 hours to end up with a nice smoky Easter (or anytime) treat.
You can use almost any ham at your local grocer or meat market, adding your own smoke time to it will add more than you can imagine to the flavor.
I have had folks tell me that you just can't add much to an already cooked ham but I beg to differ.
I have done this many times and I have had many folks tell me that it is the best ham they have ever tasted. I have to believe that it is the smoking that makes it taste different than your everyday, ordinary ham right out of the package even if it says "smoked" on the label.
Here is the easiest, best tasting meal you will have ever had on Easter...
Buy a ham, spiral sliced, unsliced, honey baked, whatever. Bring it home and open the package. Do not glaze it or anything just yet.
Rub it with yellow mustard for good sticking and apply a good rib rub or your favorite rub/spices all over the ham.
Place the ham right on the grate of your 230 degree smoker and monitor it until it reaches 155-160 degrees. Depending on the size of your ham this could take 3 - 5 hours or even a little longer.
I like to use a good fruit wood like apple or cherry or some pecan will work good as well.
If you are not using a stick burner.. i.e. you have a gas, electric, or charcoal smoker, you can stop using smoking wood after about the first 3 hours and finish with just heat if you like.
About an hour before the ham is ready to be taken out of the smoker, glaze it with a really good barbecue sauce that you and your family likes. (You may also choose to serve some warm sauce on the side for dipping).
Tips:
For quick cleanup and easy transport, set the ham into a disposable aluminum pan during smoking. It will still get plenty of smoke flavor and you don't have to spend as much time on cleanup afterwards.
To save time on Sunday and keep dinner on time, smoke the ham a day early and place in the fridge after it has completely cooled. It will easily reheat in the oven on Sunday with no love lost.
If you are serving potatoes with the ham, consider rubbing them with a little olive oil, sprinkle on some kosher salt and smoke them right along with the ham until they reach the desired softness. No need to wrap in foil. They are absolutely delicious.
If you are travelling to grandmas and need to keep the ham hot while you drive.. simply double-wrap the ham in foil. Then wrap in several thick towels and place in a empty ice chest. Fill in any remaining space with towels, pillows, blankets, etc. and it will keep the ham above 140 degrees for 3 to 4 hours.
Most of all, enjoy the meal with family and friends and be sure to spend a little time remembering what Easter Sunday is really all about.
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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Everything I Need to Know, I Learned from the Easter Bunny...
~Shared by Jim D., WA State
Don't put all your eggs in one basket.
Walk softly and carry a big carrot.
Everyone needs a friend who is all ears.
There's no such thing as too much candy.
All work and no play can make you a basket case.
A cute little tail attracts a lot of attention.
Everyone is entitled to a bad hare day.
Let happy thoughts multiply like rabbits.
Some body parts should be floppy.
Keep your paws off other people's jelly beans.
Good things come in small sugar-coated packages.
The grass is greener in someone else's basket.
An Easter bonnet can cover the wildest hare.
To show your true colors, you have to come out of your shell.
The best things in life are still sweet and gooey.
Little Boy Logic
~Shared by Rusty, FL
A little 3-year old boy was sitting on the toilet.
His mother thinks he has been there too long, so, she goes in to see what is up.
The little boy is gripping on the toilet seat with his left hand and hitting himself on top of his head with his right hand.
His mother asked: "Billy, are you alright? You have been in here too long."
Billy says: "I am fine, Mommy. I just haven't gone 'Doody' yet."
Mother says: "Ok, you can stay here a few more minutes. But, Billy, why are hitting yourself on the head?"
Billy says: "It works for Ketchup."
Saving Time!!
~Shared by Mary H., Montreal, Canada
An efficiency expert concluded his lecture with a note of caution. "Don't try these techniques at home."
"Why not?" asked somebody from the audience.
"I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips between the fridge, stove, table and cabinets, often carrying a single item at a time. One day I told her, "You're wasting too much time. Why don't you try carrying several things at once?"
"Did it save time?" the guy in the audience asked.
"Actually, yes," replied the expert. "It used to take her 20 minutes to make breakfast. Now I do it in ten."
Picture of A Perfect Man
~Shared by Julia, TX
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Did you really think there was one?????
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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Recipe Name: Cottage Cheese Delight
Shared by: Bill Anatooskin, Burnaby, BC, Canada
Posted on: March 22, 2009
Review by: Patricia, Charlevoix, MI
On March 22nd, "Uncle Bill" posted this recipe on QT - it is absolutely delicious.
COTTAGE CHEESE DELIGHT
Serves 4 - 6
1 - 8 oz. container of dry curd cottage cheese or use regular
1 - 3 oz. package of orange Jell-O powder
1 - 9 oz. can of crushed pineapple, drained well
1 - 10 oz. can of mandarin orange segments, drained well
1 - 3 oz. package of dream whip or cool whip powder
In a glass mixing bowl, add cottage cheese.
Sprinkle the cheese with the orange Jell-O powder and stir to mix.
Add drained pineapple and mandarin orange segments and mix to combine.
Prepare dream whip or cool whip powder in accordance with package instructions.
Fold into the fruit mixture until well combined.
Cover with plastic wrap and refrigerate for 2 hours to chill.
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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STUFFED DILL PICKLES
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
This is a repeat but worthy because it fits in perfectly with Easter celebrations as an appetizer.
1 48 oz. jar of dill pickles (Kosher style)
1 8 oz. package cream cheese
1 med. onion, finely chopped
3/4 tsp. Tabasco sauce
1/2 tsp. granulated garlic powder
Cut off both ends of the pickles to create a flat area. Using the "dill pickle corer", push the corer through the centre of the pickle to remove the soft flesh. Stand pickles on end on a paper towel to drain for about 20 minutes. After draining, roll some paper toweling and push it through the cored pickle to absorb as much moisture as possible. In a mixing bowl, using a fork, cream cheese, add onion, Tabasco sauce, garlic powder and mix well to blend. Using a cake decorator or a small spoon, stuff each pickle with mixture. Wrap stuffed dill pickles in plastic wrap and refrigerate for about 2 hours or until cheese is firm. When ready to serve, slice pickles into 3/4 inch slices and place on a serving tray. You may also use smoked salmon (chopped fine) or finely chopped ham added to the filling. You can also use half each of Spicy Cheez-Whiz and cream cheese as an alternate. Pimiento cream cheese is another alternative.
FESTIVE PINEAPPLE GLAZED HAM
~Shared by Jim D., WA State
Yields 12 servings
INGREDIENTS
1 jar (10 ounces) ham glaze
2 cans (8 ounces) each pineapple slices, drained, divided
6 pounds fully cooked ham
3 maraschino cherries, halved
DIRECTIONS
Preheat oven to 325 degrees F.
Place ham glaze and 2 pineapple slices in blender; cover. Blend until pineapple is crushed.
Place ham on rack in roasting pan; score top of ham in diamond pattern, making cuts 1/4-inch deep. Brush with 1/4 cup ham glaze mixture.
Bake, brushing occasionally with 1/4 cup to 1/2 cup ham glaze mixture, for 60 minutes. Remove ham from oven. Arrange remaining pineapple slices on top of ham; secure with wooden picks. Place a cherry half in center of each pineapple slice; secure wtih wooden pick.
Bake, brushing occasionally with remaining ham glaze mixture, for 45 to 60 minutes. Remove wooden picks before serving.
Source: bestdressedmeals.com
MILLION DOLLAR PIE
~Shared by Treva, NC
1 sheet Pillsbury refrigerated 9 inch pie crust dough
1/2 cup butter
3/4 cup corn syrup
1/2 cup packed brown sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
1/8 tsp. salt
2 pouches oats & honey granola bars, crushed
1/2 cup chopped walnuts
1/4 cup quick cooking or old-fashioned oats
1/4 cup semisweet chocolate chips
Concentrated food coloring, thawed frozen whipped topping and white decorating sugar crystals, optional
Preheat oven to 350 degrees F. Fit dough in 9 inch pie pan; trim and flute edge. In large microwave-safe bowl microwave butter on high until melted, about 1 minute. Stir in corn syrup and sugar. Beat in eggs, vanilla and salt. Stir in granola, nuts oats and chips. Pour into crust. Bake 40-50 minutes or until filling is set and crust is golden, covering edges with foil during last 15 minutes of cooking time. Cool. If desired, place a pastry bag fitted with large star tip in tall glass. Paint line of green food coloring along inside of bag. Paint red line opposite green line. Spoon whipped topping into bag; pipe onto pie. Sprinkle with decorating sugar.
SOUR CREAM BANANA COFFEE CAKE
~Shared by Marilyn, Canton, OH
1/2 cup semisweet chocolate chips, chopped
1/2 cup walnuts, chopped
2 teaspoons ground cinnamon, divided
1 3/4 cups sugar, divided
1/2 cup unsalted butter, softened
3 eggs
2 ripe bananas
1 (8-ounce) container sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Heat oven to 350F. Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
In a small bowl, combine chocolate chips, walnuts, 1/2 tsp. cinnamon, and 1/4 cup sugar; set aside.
In a large bowl, with an electric mixer at medium-high speed, beat butter with remaining sugar until light and fluffy. Reduce speed to slow, add rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth. Sprinkle a third of the chocolate-nut sugar on inside of pan.
Drop in half the batter in big spoonfuls.
Sprinkle with another third of the chocolate-nut sugar mixture and top with remaining batter.
Sprinkle with the remaining chocolate-nut sugar.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack. Turn the coffee cake out of the pan and cool completely before cutting.
Serve crusty side up.
Yield: 12 servings.
DOUBLE BAKED SWEET POTATO
~Shared by Doe, Oliver, B.C.
INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts
DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil wrap each in aluminum foil. Bake in preheated oven for 1 hour, or until soft when poked in the center. In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Slice each baked potato in half lengthwise and scoop flesh into the creamy mixture. Caution they will be very hot so this works best using a clean towel to hold the potato. Mix well and fold in walnuts. Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes more at 350 degrees just to heat through.
Yield: 12 Servings
BLACK FOREST CHOCOLATE CHEESECAKE
~Shared by Treva, NC
1 & 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle® Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled
Preheat oven to 300 degrees F.
Combine crumbs and butter; press firmly on bottom of 9−inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan. Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
ROAST LEG OF LAMB WITH WALNUT-MINT PESTO
~Shared by Jim D., WA State
Yields 10 servings.
1 (4-to 5-pound) boneless, butterflied lamb leg
6 cloves garlic, slivered
1/4 cup minced fresh herbs (rosemary, mint, oregano, parsley)
Salt and cracked black pepper, to taste
Walnut-Mint Pesto:
1/2 cup minced fresh mint
1/4 cup toasted and chopped walnuts
1/4 cup grated parmesan cheese
2 tablespoons minced garlic
3/4 cup extra-virgin olive oil
Salt and pepper, to taste
To prepare lamb: Preheat oven to 350 F. Make several small slits inside and outside of lamb leg with the tip of a paring knife and insert slivered garlic. Season inside and outside of leg generously with herbs, salt and pepper. Tie leg with butcher's twine.
Place lamb leg in oven and roast to internal temperature of 125 degrees (1 to 1 1/2 hours). Remove lamb from oven and let rest for 10 to 15 minutes before slicing.
For pesto: Combine all pesto ingredients in a bowl and mix well. Serve at room temperature with lamb.
Nutritional analysis per serving: 420 calories, 27 g fat, 39 g protein, 2 g carbohydrates, 118 mg cholesterol, 277 mg sodium, 1 g fiber.
Source: Chris Brill of Iowa Meat Farms and Siesel's Old Fashioned Meats
MARINATED TOMATOES
~Shared by Patricia, Charlevoix, MI
5 large ripe tomatoes
1/4 cup good quality olive oil or vegetable oil
11/2 tablespoons fresh lemon juice
1 small to medium garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
Peel tomatoes and cut in 1/4- to 1/2-inch slices; arrange in a large glass bowl or dish. Combine remaining ingredients. Pour over tomatoes. Chill thoroughly, gently stirring once or twice.
Serves 6.
TURKEY LOAF
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pound cooked turkey meat, finely minced
1 pound lean ground beef
1 onion, minced
8 slices bacon, minced
1 garlic clove minced
1 tablespoon tomato paste
1 tablespoon dried leaf tarragon
salt to taste
freshly ground black pepper
about 1/2 cup turkey stock or chicken stock
2 bay leaves
Grease an 8” x 4” terrine dish or loaf pan. Preheat oven to 350 degrees F.
In a medium bowl, combine all ingredients, except bay leaves, with enough stock to moisten. Turn into greased dish; arrange bay leaves on top. Cover with foil.
Bake in preheated oven 2 hours or until juices are clear when center is pierced with a skewer. Cool slightly; remove foil. Place along dish on top of terrine; add a 1 pound weight to dish. Refrigerate until chilled. Discard bay leaves. Cut into thin slices.
Makes about12 servings.
Variation: Turkey Galantine: Make turkey mixture as above. Roll in a floured cloth; tie ends. Poach in simmering water 2 1/2 hours. Cool under a weighted plate as above. Remove cloth; cut into thin slices.
BUTTER CRISP CRACKER CANDY
~Shared by Treva, NC
approximately 50 saltine crackers
1 stick butter
1 cup brown sugar
1 cup chocolate chips (white, dark, milk, semisweet or mixture)
Preheat oven to 350 degrees. Line a jelly roll pan with aluminum foil.
Layer tightly placed saltine crackers on top of foil.
Melt butter in saucepan.
Add brown sugar and stir over medium heat until it forms a thick syrup.
Pour syrup evenly over crackers.
Spread with a spatula to be sure all crackers are coated with syrup.
Bake for 15 minutes (be careful not to burn).
Sprinkle chocolate chips over hot crackers and let stand for 2 minutes until chocolate chips are melted enough to spread. Lightly spread the chips with a spatula or knife until there is a smooth coating of chocolate.
Chill until hard.
Peel off the foil.
Break into pieces and serve.
PEANUT NOODLES
~Shared by Jessica, Corfu, Greece
8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
Source: cdkitchen.com
CROWN ROAST OF LAMB WITH CHERRY COMPOTE AND ISRAELI COUSCOUS
~Shared by Jim D., WA State
Yields 6 servings.
1 crown roast of lamb made from two 8-rib racks (about 4 pounds total)
Olive oil
Salt and pepper
Compote:
2 tablespoons butter
1/4 cup diced red onion
1 teaspoon minced fresh ginger
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 cup dried cherries
Port wine
Couscous:
2 tablespoons olive oil
1/2 cup diced onion
2 cups Israeli couscous (see note)
2 1/2 cups boiling chicken broth
1/2 cup diced roasted red bell pepper
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley
Salt and pepper
Preheat oven to 400 F. Rub roast with a little olive oil and season to taste with salt and pepper. Place in center of oven and roast to an internal temperature of 125 to 130 F, about 20 to 25 minutes. Remove from oven and let rest 10 minutes before carving.
To make compote: In a small saucepan over medium-low heat, melt butter and cook red onion gently without browning until onion is soft and translucent. Add ginger, balsamic vinegar, brown sugar, dried cherries and enough port wine to cover cherries, and simmer until cherries are soft and liquid has thickened. Serve warm or at room temperature.
To make couscous: Heat olive oil in a small pot over medium heat. Add onion and saute until translucent. Add couscous and stir briefly, until couscous is lightly toasted.
Add boiling broth. Stir well and bring to a simmer. Cover and simmer until broth has been absorbed and couscous is tender, about 8 to 10 minutes. Remove from heat and let cool slightly. Gently fold in roasted peppers, cheese and parsley. Season to taste with salt and pepper.
To present at table, place roast on a large serving platter. Spoon couscous into center of crown. Spoon compote onto platter around roast.
Note: Israeli couscous is sold in specialty food stores such as Trader Joe's.
Nutritional analysis per serving: 865 calories, 32 g fat, 70 g protein, 61 g carbohydrates, 245 mg cholesterol, 693 mg sodium, 4 g fiber.
Source: Chris Brill of Iowa Meat Farms and Siesel's Old Fashioned Meats
COCONUT PECAN BARS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 stick butter, melted
1 (14-oz.) can sweetened condensed milk
2 C. shredded coconut
3 C. finely chopped, lightly toasted pecans
1 t. vanilla extract
2 lbs. powdered sugar
12 oz. melted chocolate for dipping
Stir together butter, condensed milk, coconut, nuts and vanilla. Add enough powdered sugar to form a stiff dough. (You may not need all of the sugar.) Refrigerate until well chilled, for at least one hour and preferably overnight.
Form mixture into compact balls. Chill again, or freeze, before dipping.
Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks.
Yield: about 60 pieces
M & M COOKIES
~Shared by Treva, NC
Yields: 12 servings
"I use this recipe all the time with the regular M & M's and it is very good."
1 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces
1. Preheat oven to 375 degrees F (190 degrees C).
2. Thoroughly cream together shortening, sugars, eggs and vanilla.
3. In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
4. Stir in 1/2 cup M & M's. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining M & M's.
Bake for 10 - 12 minutes (I usually only go for 8 - 10)
CUBE STEAK STEW
~Shared by Johnny, LA
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
TUNA SHELL CASSEROLE
~Shared by Linda H., Rosharon, TX
1 stick butter
1 onion, chopped
½ lb mushrooms, sliced
½ C. flour
5 ½ C milk
1 – 8 oz pkg. cream cheese, cut into cubes
1 lb grated or cubed Muenster cheese
1 – 12 oz and 1 –6oz can drained and flaked tuna
1 C. sliced green olives
1 lb pasta shells, cooked and drained
Melt butter and sauté onions and mushrooms until tender. Add flour and blend well. Slowly add milk cook until a thickened cream sauce. Stir in cheeses and stir until melted. Add tuna and green olives. Mix in cooked pasta. Pour into casseroles. Cover with buttered breadcrumbs and bake at 350 for 45 min. Makes a lot but it freezes well.
2 MINUTE MICROWAVE FUDGE
~Shared by Treva, NC
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts
Mix all dry ingredients together in a 8x8 inch microwave safe pan (important to use this size pan).
Add milk and vanilla extract. Place chunk of butter/margarine in center ( leave butter as whole do not chop up).
Microwave on high for 2 minutes until bottom of dish feels warm.
Stir vigorously and blend in chopped nuts.
Put in mold or whatever and chill for 1 hour.
* Use real butter for best results.
ARTICHOKE-SCRAMBLED EGGS BENEDICT
~Shared by Jim D., WA State
Active Time: 30 Minutes
Total Time: 30 Minutes
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a fresh tossed salad.
INGREDIENTS
8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 425 degrees F.
Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
Tip: Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 282 Fat. Total: 19g Carbohydrates, Total: 9g
Cholesterol: 333mg Sodium: 737mg Protein: 17g
Fiber: 3g % Cal. from Fat: 61% Fat, Saturated: 6g
Source: EatingWell Magazine
PEANUT PARFAIT BARS
~Shared by Doe, Oliver, B.C.
Makes 20
1 pkg brownie mix
1 1/2c icing sugar
3/4 c peanut butter
8 oz Philly (cream cheese)
2 1/2 c milk
8 oz Cool Whip
6 serving size instant vanilla pudding & pie filling
chpd peanuts & grated milk chocolate for garnish if desired
Bake a 9x13 pan of brownies using any mix. Cool completely. In sm bowl, combine icing sugar & peanut butter until crumbly & set aside. In lg bowl, beat cream cheese til smooth. Add milk, Cool Whip & pudding mix, beat 2 mins til well bended. Pour half of cream cheese mix over cooled brownie base & spread evenly. Sprinkle with half the peanut butter mix. Repeat layers. Top with chopped peanuts & grated milk chocolate if desired. Cover & chill til serving time.
SPAGHETTI & HAMBURGER SOUP
~Shared by Treva, NC
2 lbs. ground beef
2 diced onions
2 diced stalks of celery
1 diced green pepper
1 (12 oz.) can tomato paste
1 (12 oz.) can of whole tomatoes
8 cubed potatoes
2 c. broken spaghetti
1/3 c. of barley
1/2 c. rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. chili powder
1 bay leaf
1 tsp. sugar
Brown ground beef. Sauté onions, celery, green pepper. Put in big pot with 1 quart of water, barley, tomatoes and spices. Cook for 1 hour. Put in potatoes, rice, spaghetti. Then cook for 1 more hour.
OATMEAL RAISIN COOKIE MUFFINS
~Shared by Patricia, Charlevoix, MI
1/2 cup raisins
1/2 cup all-purpose flour
1/2 cup quick oats
1/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup low-fat vanilla yogurt
1/3 cup canned pumpkin
2 tablespoons vegetable oil
1 egg white
Preheat oven to 400 degrees and spray 18 mini-muffin tins with non-stick cooking spray. Stir together raisins and all dry ingredients in medium bowl. In separate bowl, mix together remaining ingredients and add to dry ingredients, stirring just until incorporated. Spoon into prepared muffin tins and bake 12 to 14 minutes or until toothpick inserted into center comes out clean.
Makes 18 mini-muffins.
Source: The California Raisin Marketing Board
EASY FRUIT SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 8oz. package cream cheese softened
1 11oz. can mandarin oranges or 1 can fruit cocktail drained
1 21oz. can pineapple tidbits or 1 can crushed pineapple drained
2 cups miniature marshmallows
maraschino cherries (optional)
Add well drained fruit to softened cream cheese. Mix well with an electric mixer or spoon. Add miniature marshmallows and mix well. Cut cherries in half and place on top of salad if using them. Cover and refrigerate several hours before serving. This can be made the day before needed.
BOSTON CREAM PIE
~Shared by Treva, NC
Serves 10.
Ingredients
Cake:
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons butter, softened
3/4 cup sugar, divided
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup 2% low-fat milk
Pastry Cream:
3 egg yolks
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups 2% low-fat milk, divided
2 tablespoon butter, softened
1 1/2 teaspoon vanilla extract
Chocolate Glaze:
1/2 cup heavy cream
6 ounces semi-sweet chocolate, coarsely chopped
Instructions
1. Preheat oven to 350F. Coat a 9-inch layer cake pan with cooking spray; line bottom with wax paper and coat paper with spray.
2. To prepare cake, sift together flour, baking powder and salt. In a mixing bowl beat butter, 1/2 cup sugar, egg yolks and vanilla until well blended. Gradually add flour mixture alternately with milk, blending well after each addition.
3. In another bowl beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir one-third of whites into flour mixture; fold in remaining whites. Pour into prepared pan. Bake 30 minutes or until a tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, peel off wax paper and cool completely, right side up, on rack.
4. To prepare pastry cream, in a medium bowl whisk egg yolk, sugar, cornstarch and 1/2 cup milk until well blended. In a small saucepan, heat remaining milk until hot. Gradually whisk hot milk into yolk mixture. Return all of mixture to pan; cook, stirring with a wooden spoon until thick and bubbly; turn to low heat, cook and stir 1 minute. Remove from heat and stir in butter and vanilla. Pour into a bowl; press plastic wrap directly onto surface and cool to room temperature.
5. With a serrated knife, cut cake horizontally in half to make 2 layers. Place bottom layer, cut side up, on plate. Whisk pastry cream and spread on top. Cover with top layer, cut side down.
6. To prepare chocolate glaze, in a small saucepan heat cream over medium-low heat until bubbles form at edge. Add chocolate and whisk until smooth. Remove from heat and cool about 7 minutes or until thick enough to spread. Spread on cake. Serves 10.
Nutritional Information
Per serving: 400 calories, 20g fat, 7g prot., 50g carbs., 0g fiber, 160mg sodium.
Note: I love this pie but would have to adjust this recipe. I think the glaze has the most fat grams, don't you? In the pastry cream, use pourable Splenda (or sugar substitute). I have not tried it yet. If anyone does, let me know the results so I can share with others. Thanks. I did find this recipe (we diabetics can use). Make it to pour like chocolate
ganache
Low Fat Chocolate Syrup Recipe
Serves/Makes: 2 cups
Ingredients:
1/2 cup firmly packed cocoa powder
1 1/4 cup cold water
1/4 teaspoon salt
1/2 cup sugar substitute (like Splenda)
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon chocolate extract
Directions:
Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a boil, and simmer gently, stirring constantly for 3 minutes. Remove from heat; let cool 10 minutes. Add
sweetener and vanilla and mix well. Pour into a jar, cover, and store in refrigerator.
Source: "Relish the American Table," April 16, 2006. By Jean Kressy.
SPICY CHICKEN AND POTATOES
~Shared by Johnny, LA
10 chicken legs
1 pound small potatoes, cut in half
1/2 cup mayonnaise
1/2 cup fresh basil leaves
1/3 cup fresh sage leaves
1/3 cup fresh mint leaves
1/4 cup fresh parsley leaves
3 cloves garlic, crushed
1 tablespoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat grill. Combine sage, mint, parsley, basil, garlic, hot sauce and mayonnaise in a blender. Blend until smooth. Set aside. Boil potatoes in salted water for about 5 minutes or until they just start to soften. Remove from heat and drain. Rub herb mixture over chicken legs getting the mixture under the skin. Coat potatoes with mixture. Sprinkle with salt and pepper. Place chicken and potatoes on medium hot grill and cook for about 20 to 25 minutes. Brush periodically with remaining herb mixture. Remove potatoes and chicken from grill when done and serve.
CORN MEAL CAKES
~Shared by Linda H., Rosharon, TX
2 Tbsp shortening
2 Tbsp sugar
1 egg beaten
1 c. self-rising cornmeal
1 c. self-rising flour
Milk or water
Cream shortening and sugar. Mix in egg and add dry ingredients. Thin to desired consistency with milk or water. Griddle must be HOT to make like pancakes.
Source: Linda's Mom
FRUIT PIZZA WITH COOKIE CRUST
~Shared by Treva, NC
2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries
Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar.
Spread cream cheese mixture on top of cooled cookie.
Cut and lay fruit in circles. Serve immediately
HAM WITH MAPLE MUSTARD GLAZE
~Shared by Jim D., WA State
Yields 16 servings.
1 (8-pound) smoked ham
1/2 cup Dijon mustard
1/2 cup whole-grain Dijon mustard
1 tablespoon dry mustard
1 cup real maple syrup
Preheat oven to 325 F. Place ham in baking pan and place in center rack of oven. Bake, uncovered, for 2 to 2 1/2 hours.
Combine mustards and maple syrup. Brush ham with glaze, return to oven and bake for 10 minutes. Repeat basting twice, baking on glaze for 10 minutes each time. Remove ham from oven and let rest 15 minutes before carving. Warm extra glaze and serve with ham.
Nutritional analysis per serving: 231 calories, 6 g fat, 23 g protein, 18 g carbohydrates, 118 mg cholesterol, 1,460 mg sodium, 0.3 g fiber.
Source: Chris Brill of Iowa Meat Farms and Siesel's Old Fashioned Meats
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STRAWBERRY-RHUBARB ANGEL CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.
Prep Time: 25 min
Start to Finish 3 hr 10 min
Makes: 12 servings
Cake:
1 box white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
Filling:
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
Frosting and Garnish:
1 container (8 oz) fat-free frozen whipped topping, thawed
1/2 cup sliced strawberries
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
4. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with whipped topping. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel food pan, adding orange peel to batter.
Nutritional Information:
1 Serving: Calories 220 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 36g); Protein 3g %
Daily Value*: Vitamin A 0%; Vitamin C 30%; Calcium 10%; Iron 0%
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
MyPyramid Servings: 1/4 c Fruits
*% Daily Values are based on a 2,000 calorie diet.
MUSHROOM PRIMAVERA WITH SPAGHETTI SQUASH
~Shared by Treva, NC
Yield: 4 portions
1 & 1/2 tablespoons Sliced Kalamata olives
3/4 cup Crumbled, fat-free feta cheese
1 cup Cherry or grape tomatoes, halved
2 tsp minced garlic
1 cup chopped onion
1 lb White button mushrooms, sliced
1 tablespoon Olive oil
1 Spaghetti squash (about 3 pounds)
1/2 cup Chopped fresh basil, plus more for garnish
With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).
Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.
Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
NUTRITION FACTS per serving
Calories 260 cal Total Fat 6 g Total Carbohydrates 6 g
FROZEN BLUEBERRY PUDDING
~Shared by Maggie, TX
Low in fat!
1 cup Toasted Wheat Germ
1/4 cup (1/2 stick) margarine
6 packets sugar substitute
1 package (4 serving size) sugar-free vanilla pudding and pie filling
2 cups skim milk
1 cup thawed non-dairy frozen whipped topping
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees. Lightly spray 9-inch pie plate with no-stick cooking spray. Combine wheat germ, margarine and sugar substitute. Press firmly onto bottom and sides of prepared pie plate. Bake about 5 minutes or until golden brown; cool completely on wire rack. Prepare pudding according to package directions using skim milk. Fold in whipped topping and blueberries. Pour into crust. Cover and freeze 6 hours or overnight. Let stand at room temperature 5 to 10 minutes before serving.
Makes 10 servings.
Calories, 120
Fat, 7 g
Carbs, 12 g
Sodium, 180 mg
Fiber, 1 g
Exchanges: 1 Starch, 1 Fat
CHOCOLATE DIPPED STRAWBERRY CHEESECAKE
~Submitted by Treva, NC
This light, creamy and airy dessert from Kathy Berger of Dry Ridge, Kentucky is perfect for entertaining. Says Kathy, “This cheesecake has a unique flavor from the chocolate crust. It always brings compliments and adds a touch of elegance to your table.”
SERVINGS 12
CATEGORY Lower Fat
METHOD Chill
PREP 45 min.
TOTAL 45 min.
INGREDIENTS
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
13 medium fresh strawberries
4 squares (1 ounce each) semisweet chocolate
DIRECTIONS
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and sugar substitute. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set. For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50% power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers.
Yield: 12 servings.
Nutrition Facts One serving: 1 slice Calories: 245 Fat: 11 g Saturated Fat: 7 g Cholesterol: 14 mg Sodium: 377 mg Carbohydrate: 26 g Fiber: 2 g Protein: 10 g
Diabetic Exch: 2 starch, 2 fat.
Source: Light & Tasty
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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"
ITALIAN TUNA AND WHITE BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1/2 cup beans, 1 cup vegetables, 1.5 ounces tuna
INGREDIENTS
- 1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
- 1 cup sliced, water-packed artichoke hearts
- 1 cup sliced jarred roasted red pepper
- 1 cup frozen green beans, thawed, or fresh cooked green beans, trimmed
- 1 cup sliced sun-dried tomatoes (rehydrated, drained, and sliced)
- 1 (6 ounce) can white-meat tuna, drained and flaked
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- Fresh ground black pepper to taste
DIRECTIONS
Combine all ingredients and chill in a serving bowl for 1 hour.
Nutritional Information Per Serving: Calories: 276, Fat: 8 g, Cholesterol: 12 mg, Sodium: 730 mg, Carbohydrate: 34 g, Dietary Fiber: 8 g, Sugars: 9 g, Protein: 20 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat
Source: "Express Lane Diabetic Cooking"
GOULASH CASSEROLE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- Vegetable cooking spray
- 1 pound ground beef eye of round
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 2 teaspoons paprika
- 1 teaspoon crushed caraway seeds
- 1/2 to 3/4 cup water
- 1 can (14 ounces) sauerkraut, rinsed, drained
- 1 large tomato, coarsely chopped
- 1 cup fat-free sour cream
- Salt and pepper, to taste
- Minced parsley, as garnish
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat until hot. Add ground beef and cook until browned; add onions, bell peppers, and garlic and cook until tender, 8 to 10 minutes. Stir in flour, paprika, and caraway seeds; cook 1 to 2 minutes longer. Stir in water, sauerkraut, tomato, and sour cream; season to taste with salt and pepper.
Spoon mixture into 11 x 7-inch baking dish or 2-quart casserole. Bake, covered, at 350 degrees until hot through, 20 to 30 minutes. Sprinkle with parsley before serving.
Nutritional Information Per Serving (about 1-1/3 cup each): Calories: 174, Fat: 2.8 g, Saturated Fat: 0.9 g, Cholesterol: 36.6 mg, Sodium: 530 mg, Protein: 17.6 g, Carbohydrate: 18.1 g
Diabetic Exchanges: 3 Vegetable, 2 Meat
Source: "1,001 Delicious Recipes for People with Diabetes"
CHICKEN OSCAR
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 boneless, skinless, chicken breast halves (4 ounces each)
- 1 cup unseasoned dry bread crumbs
- 2 cups seasoned croutons or stuffing mix
- 1/2 cup reduced-sodium fat-free chicken broth
- 24 stalks asparagus
- 6 slices (1/2 ounce each) provolone cheese
DIRECTIONS
Place chicken breasts between sheets of waxed paper. Pound to about 1/4 inch thickness with a meat mallet. Remove paper.
Coat chicken pieces on both sides with dry bread crumbs; place in lightly greased 13x9-inch baking pan. Combine croutons and broth in medium bowl; spoon mixture onto center of each chicken breast.
Place 4 asparagus stalks across each chicken breast. Bake, covered, at 350 degrees 30 minutes. Uncover and top each chicken breast with a slice of provolone; bake 10 minutes longer.
Nutritional Information Per Serving (1/6 of recipe): Calories: 302, Fat: 7.8 g, Saturated Fat: 3.5 g, Cholesterol: 79.6 g, Sodium: 447 mg, Protein: 34.7 g, Carbohydrate: 22.1 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 4 Meat
Source: "1,001 Delicious Recipes for People with Diabetes"
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TRADITIONAL EGGS BENEDICT
~Shared by Maggie, TX
8 (1/2-ounce) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split and toasted
4 large eggs, poached
Hollandaise Sauce (recipe follows)
Coarsely ground pepper
Paprika
Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.
Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.
Poached Eggs:
Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Trim edges, if desired.
Yield: Makes 2 servings
Hollandaise Sauce
4 large egg yolks
2 tablespoons fresh lemon juice
1 cup butter, melted
1/4 teaspoon salt
Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.
Yield: Makes 1 1/2 cups
Source: Southern Living, March 2003
SHRIMP COBB SALAD
~Shared by Jim D., WA State
Makes 1 serving
Ingredients
3 cups chopped hearts of romaine
5 grape or cherry tomatoes
¼ cup sliced cucumber
1 hard-boiled egg, sliced (see Tip)
5 cooked peeled shrimp (31-40 per pound)
Freshly ground pepper to taste
2 tablespoons light blue cheese dressing
Instructions
Combine lettuce, tomatoes, cucumber, egg and shrimp in a bowl. Season with pepper. Toss with dressing and serve.
Tips
Tip: To hard-boil eggs: Place eggs 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 run a constant stream of cold water over the eggs until completely cooled.
Nutrition Information
Per serving: 273 calories; 13 g fat (3 g sat, 2 g mono); 348 mg cholesterol; 13 g carbohydrate; 27 g protein; 5 g fiber; 563 mg sodium; 894 potassium.
Nutrition bonus: Vitamin A (220% daily value), Vitamin C (90% dv), Folate (67% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetables, 3 lean meat, 1 fat
Source: EatingWell.com
CHICKEN BREASTS WITH ORANGE GLAZE
~Shared by Mary S., Nashville, TN
1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
BUTTERED CRUMB CHICKEN
~Shared by Maggie, TX
Try this delicious dinner for 2.
Prep. time: 10 minutes
Cooking time: 25 minutes
- 1 broiler chicken, cut in half
- 1/2 cup butter
- 4 parsley sprigs, chopped
- 1/4 pound fresh mushrooms
- 1/2 clove garlic, crushed
- 2 green onions, chopped
- Salt and pepper
- bread crumbs
Place the chicken in a large skillet with butter, parsley, mushrooms, garlic, onions, salt and pepper. Cover and simmer slowly for 25 minutes, turning often. Remove chicken from skillet and roll in bread crumbs; brown under broiler until crumbs are well-browned. Serve with seasoned butter remaining in skillet poured over rice.
Makes two generous servings.
Source: Houston Junior League Cookbook
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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ORCHARD CAFE BREAKFAST CASSEROLE
1 pound bulk breakfast sausage (or use sausage links removed from casings)
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups sliced mushrooms
1 teaspoon freshly chopped garlic
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup chopped sun-dried tomatoes
15 uncooked lasagna noodles (divided)
3 packages (8 ounces each) mixed shredded cheese (divided)
15 eggs, beaten
1 1/2 cups whipping cream or half-and-half cream
1 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
In medium skillet, brown sausage until no longer pink. Drain off excess grease. Add onion, peppers and mushrooms and cook until soft and liquid evaporates. Add garlic, basil, pepper and dried tomatoes. Mix to combine then set aside to cool.
Coat 13-by-9-inch glass or metal baking pan with vegetable oil spray. Arrange 5 uncooked noodles in bottom of pan. Top with half of the sausage mixture, spreading evenly. Sprinkle with 1 package cheese. Arrange 5 more noodles over top of cheese, and then add remaining sausage mixture. Sprinkle with another package of cheese. Top with last 5 noodles.
Mix together eggs, cream and milk. Pour over noodles. Sprinkle last package of cheese on top of noodles, then cover with Parmesan cheese.
Wrap with plastic wrap and refrigerate overnight.
The next morning, remove plastic wrap and cover with foil. Place in cold oven. Turn oven to 325 degrees and bake 1 1/2 hours or until set. Lasagna is done when a knife inserted near center comes out clean. Uncover during last 30 minutes of cooking time to brown. Let sit for 15 minutes before cutting.
Makes about 12 servings.
PEPPERONI BREADSTICKS
28 breadsticks
30 minutes (20 min prep, 10 min cooking)
Great appetizer, or side dish 8
2 cups Bisquick
1/2 cup cold water
1/2 cup pepperoni, chopped (2 oz)
1/4 cup butter or margarine, melted
1 tablespoon parmesan cheese, grated
1 cup pizza sauce (to dip)
1. Heat oven to 425.
2. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes.
3. Place dough onto surface dusted with Bisquick; gently roll in baking mix to coat.
4. Knead 5 times.
5. Roll the dough into a 10-inch square; cut in half Cut each half crosswise into 14 strips.
6. Twist the ends of the strips in opposite directions to form a "bread twist".
7. Place on ungreased cookie sheet.
8. Pressing ends onto cookie sheet to fasten securely.
9. Brush sticks generously with margarine.
10. Sprinkle with cheese.
11. Bake about 10-12 minutes, OR until light golden brown.
12. Serve warm, with pizza dipping sauce!
PIZZERIA PIZZA SAUCE
2 tablespoons olive oil
3 cloves garlic, pressed
1 (6 ounce) can tomato puree
2/3 cup water
2 teaspoons sugar
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons parmesan cheese
2 tablespoons red wine salt pepper
1. In a medium saucepan, sauté garlic in oil until golden.
2. Add tomato paste, water, sugar, oregano, basil, cheese and wine.
3. Season with salt and pepper, to taste.
4. Simmer for 10 minutes over medium low heat.
BREADED EGGPLANT
2 pounds eggplant
1 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 cup milk
1/4 cup corn flake crumbs
1/4 cup cracker crumbs
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese
1/8 cup grated American cheese
Peel eggplant and cut into 1/2 - 3/4 inch slices. Mix egg, milk, salt and pepper into shallow dish. Mix all dry ingredients in a second shallow dish. Dip eggplant first in egg and then dry mixture. Bake on greased cookie sheet at 400 degrees Fahrenheit for 30-40 minutes.
BROCCOLI AND CHICKEN CASSEROLE
Ingredients:
4 cooked chicken breasts
1 can cream of chicken soup
1 pkg. frozen broccoli, cooked until just tender
1 tsp. lemon juice
2 cups grated cheese
1 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
8 pieces of bacon, cooked crisp and crumbled
Instructions:
Mix together soup, salt, pepper, lemon juice, 1 cup grated cheese and butter. Debone chicken and cut into bite size pieces. Layer chicken and broccoli in baking dish. Add sauce. Top with bacon crumbles and bake at 350 degrees for 30 minutes. Add remaining cheese and bake until cheese melts.
Carbohydrate count: 30.5
4 servings = 7.6g each
BLT PASTA SALAD
WW Recipe
3 Points Per Serving
3 2/3 cups cooked elbow macaroni -- (8 oz. uncooked), cooked without salt or fat
4 cups tomatoes -- peel, seed & coarsely chopped (about 2-1/2 lbs.)
4 slices cooked bacon -- hickory-smoked, crumbled
3 cups iceberg lettuce -- (pre-packaged), very thinly sliced
1/2 cup fat-free mayonnaise
1/3 cup low-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1. Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 6 ingredients; stir well. Add dressing to salad; toss gently. Serve immediately.
Yield: 10 cups. (10 Servings of 1 cup)
Exchanges 1-1/2 Starch 1 Veg.
Per Serving: Calories 149 (18% from fat); Protein 4.7g; Fat2.9g (sat 0.7g); Carb 26g; Fibre 1.4g; Cholesterol 5mg; Iron 0.7mg; Sodium 367mg, Calcium 18mg.
Notes: I substituted 4 ounces cooked ham, diced, used sugar substitute in place of sugar, and I medium head of iceberg lettuce.
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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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