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A to Z Recipes
April 15, 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've had some great weather here in my part of Texas, folks. The warm days and cool nights have been wonderful. We're due for some rain which may help fill the creek next to my house that totally dried up a few weeks ago. The rain is much needed as the wildfire threat has proven to be
deadly lately.
We're planning for our Great Southeastern Escape (GSEE). The dates are August 11 - 18, 2009, and we'll be meeting up in
New Smyrna Beach, Florida. It looks like we've chosen
Norwood's to meet for our lunch on Saturday, August 15th. 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. Your participation is necessary to continue with the theme issues. It is an unfair expectation for me to search through recipes already submitted for any that suit a particular theme, wouldn't you agree? If the majority (obviously) considers theme topics not worth participation, then we should discontinue them. 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.
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:
(no donations received)
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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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DEATH - WHAT A WONDERFUL WAY TO EXPLAIN IT
~Shared by Larry Holmes, Toronto, Canada
A sick man turned to his doctor as he was preparing to leave the examination room and said, 'Doctor, I am afraid to die. Tell me what lies on the other side.'
Very quietly, the doctor said, 'I don't know.'
'You don't know? You're, a Christian man, and don't know what's on the other side?'
The doctor was holding the handle of the door; on the other side came a sound of scratching and whining, And as he opened the door, a dog sprang into the room and leaped on him with an eager show of gladness.
Turning to the patient, the doctor said, 'Did you notice my dog? He's never been in this room before. He didn't know what was inside. He knew nothing except that his master was here, And when the door opened, he sprang in without fear. I know little of what is on the other side of death, but I do know one thing... I know my Master is there and that is enough.'
May today there be peace within you.
May you trust God that you are exactly
Where you are meant to be.
I believe that friends are quiet angels
Who lift us to our feet when our wings
Have trouble remembering how to fly.
Just pass this on...
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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My Grandmother ~ Born 100 Years Ago!
by Carrie J. Gamble
It's hard for me to believe, but April 1, 2009 marks the 100th anniversary of my grandmother Elizabeth Rose von Hohen's birth! When you think about 100 years going by, especially this past 100 years, it's mind blowing to think of the changes she witnessed. As a little girl Elizabeth would take the reins of the cart and ride down a long narrow lane to the country road which lead to the farm where she would pick up milk for her family. She took pride in the responsibility given to her at such a young age. Ten decades later this little country girl now has a new website to honor her and to offer her Grandmother's Cookbook ~ comfort foods made with love. I am so proud to have had such a wonderful grandmother and even more proud to have the opportunity to share her stories and recipes with the world!
I am excited to share with you two healthy recipes which have been in our family well over 100 years. They are Hungarian Peasant Meal and Oatmeal Cookies, both brought here from the old country by my great-grandmother, Anna. The Hungarian Peasant Meal is a dish I was unaware of until we started putting our cookbook together. My mother told me it was a staple for their family back in the 1930s and 1940s because it was inexpensive. She said she has vivid memories of my grandfather putting a big lump of butter on the boiled red potatoes. He would then break off a piece of potato and take a scoop of the cottage cheese mixture and pop it into his mouth! Delicious! This is so yummy ~ you just have to try it! It is quick and extremely easy to make. In fact, this is the perfect recipe for a beginner to try.
Hungarian Peasant Meal
One thing we had lots of times for dinner was this meal. My mother told us in the old country they called potatoes “feld hendles,” field chickens, as they took the place of meat.
Boil 6 to 12 medium red new potatoes in their jackets in salted water for about ½ hour or until soft. They are done when a fork easily goes into the potato. Mix 1 pound of cottage cheese with a sprinkle of salt, pepper and paprika. Add a heaping tablespoon of sour cream and ½ cup chopped scallions. Toss cottage cheese mixture together and sprinkle with paprika.
Serve potatoes in their jackets. We just peeled them on our plates, sprinkled with salt and pepper and a lump of butter. Serve with two or three heaping tablespoons of the cottage cheese mixture. Delicious!
Oatmeal Cookies
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs
3 Cups Oatmeal
1 Cup Butter
1 Cup Flour
1 Teaspoon Baking Soda
½ Cup Chopped Walnuts or Pecans
½ Cup Raisins
½ Cup Coconut
Cream together sugar, butter and eggs until light and fluffy. Add flour, oatmeal and baking soda. Add nuts, raisins and coconut. Mix well. Drop from a teaspoon on a greased cookie sheet. Bake for 10 to 12 minutes at 350 degrees.
This recipes makes a big batch of cookies. They are so delicious you'll find yourself eating a handful at a time!
Carrie J. Gamble is co-author, editor and publisher of Grandmother's
Cookbook, a collection of comfort food recipes, treasured memories, wildflower watercolors and feelings from the heart. Details and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. The perfect gift for Mother's Day, Weddings and Birthdays.
http://www.grandmotherscookbook.com.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: 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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Why Some Men Have Dogs And Not Wives
~Shared by Pat, Merritt, Island, FL
1. The later you are, the more excited your dogs are to see you.
2. Dogs don't notice if you call them by another dog's name.
3. Dogs like it if you leave a lot of things on the floor.
4. A dog's parents never visit.
5. Dogs agree that you have to raise your voice to get your point across.
6. You never have to wait for a dog; they're ready to go 24 hours a day.
7. Dogs find you amusing when you're drunk.
8. Dogs like to go hunting and fishing.
9. A dog will not wake you up at night to ask, "If I died, would you get another dog?"
10. If a dog has babies, you can put an ad in the paper and give them away.
11. A dog will let you put a studded collar on it without calling you a pervert.
12. If a dog smells another dog on you, they don't get mad. They just think it's interesting.
13. Dogs like to ride in the back of a pickup truck.
And last, but not least:
14. If a dog leaves, it won't take half of your stuff.
How To Give A Cat A Pill
~Shared by Jim D., WA
1. Pick up cat and cradle it in the crook of your left arm as if holding a baby. Position right forefinger and thumb on either side of cat's mouth and gently apply pressure to cheeks while holding pill in right hand. As cat opens mouth, pop pill into mouth. Allow cat to close mouth and swallow.
2. Retrieve pill from floor and cat from behind sofa. Cradle cat in left arm and repeat process.
3. Retrieve cat from bedroom, and throw soggy pill away.
4. Take new pill from foil wrap, cradle cat in left arm, holding rear paws tightly with left hand. Force jaws open and push pill to back of mouth with right forefinger. Hold mouth shut for a count of ten.
5. Retrieve pill from goldfish bowl and cat from top of wardrobe. Call spouse from garden.
6. Kneel on floor with cat wedged firmly between knees, hold front and rear paws. Ignore low growls emitted by cat. Get spouse to hold head firmly with one hand while forcing wooden ruler into mouth Drop pill down ruler and rub cat's throat vigorously.
7. Retrieve cat from curtain rail, get another pill from foil wrap. Make note to buy new ruler and repair curtains. Carefully sweep shattered figurines and vases from hearth and set to one side for gluing later.
8. Wrap cat in large towel and get spouse to lie on cat with head just visible from below armpit. Put pill in end of drinking straw, force mouth open with pencil and blow down drinking straw.
9. Check label to make sure pill not harmful to humans, drink 1 beer to take taste away. Apply Band-Aid to spouse's forearm and remove blood from carpet with cold water and soap.
10. Retrieve cat from neighbor's shed. Get another pill. Open another beer. Place cat in cupboard, and close door on to neck, to leave head showing. Force mouth open with dessert spoon. Flick pill down throat with elastic band.
11. Fetch screwdriver from garage and put cupboard door back on hinges. Drink beer. Fetch bottle of scotch. Pour shot, drink. Apply cold compress to cheek and check records for date of last tetanus shot. Apply whiskey compress to cheek to disinfect. Toss back another shot. Throw Tee shirt away and fetch new one from bedroom.
12. Call fire department to retrieve the damn cat from across the road. Apologize to neighbor who crashed into fence while swerving to avoid cat. Take last pill from foil wrap.
13. Tie the little bastard's front paws to rear paws with garden twine and bind tightly to leg of dining table, find heavy-duty pruning gloves from shed. Push pill into mouth followed by large piece of filet steak. Be rough about it. Hold head vertically and pour 2 pints of water down throat to wash pill down.
14. Consume remainder of scotch. Get spouse to drive you to the emergency room, sit quietly while doctor stitches fingers and forearm and removes pill remnants from right eye. Call furniture shop on way home to order new table.
15. Arrange for SPCA to collect mutant cat from hell and call local pet shop to see if they have any hamsters.
How To Give A Dog A Pill
1. Wrap it in bacon.
2. Toss it in the air.
bareMinerals now on Beauty.com!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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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:
ASPARAGUS AND MUSHROOM PUFF PASTRY PIE
~Shared by Ann, FL
"A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry."
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Ingredients:
1/2 cup butter
2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
3. Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
4. Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
5. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.
Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 563
Total Fat: 44g
Cholesterol: 121mg
Sodium: 350mg
Total Carbs: 35.7g
Dietary Fiber: 4g
Protein: 9.9g
Source: AllRecipes.com
CHOP SUEY CAKE
~Shared by Patricia, Charlevoix, MI
2 cups flour
1 cup sugar
2 eggs
2 tsp baking powder
1 can crushed pineapple undrained
1 cup chopped walnuts
1/2 cup grated coconut
Place all ingredients in large mixing bowl and stir with wooden spoon until thoroughly moistened and combined. Pour into greased 9x13 pan and bake at 350 deg 30 to 40 minutes until puffed and brown on top. Remove from oven and place on wire rack. While cake is still warm cover with topping.
TOPPING:
1 - 8 oz cream cheese softened
1/2 cup margarine softened
2 cups powdered sugar
2 tbs milk
1 tsp vanilla
Chopped nuts for garnish
In medium bowl mix cream cheese and margarine until color is uniform. Gradually add powdered sugar and milk and stir until smooth. Stir in vanilla. With broad spatula spread icing generously over warm cake. Cool completely and refrigerate until serving. Leftover should be stored in refrigerator.
WALNUT BREAD
~Submitted by Treva, NC
3 cups sifted all-purpose flour
1 cup sugar
4 tsp. baking powder
2 tsp. salt
1 egg, lightly beaten
1/4 cup melted shortening
1 1/2 cups milk
1 tsp. vanilla
1 & 1/2 cups chopped walnuts
Preheat oven to 350 degrees. Resift flour with sugar, baking powder, and salt. Add egg, shortening, milk, and vanilla. Stir just until all flour is moistened. Stir in walnuts. Bake in greased 9 x 5 x 3 inch loaf pan for 1 hour and 10-20 minutes.
BAKED BISCUIT MIX CHICKEN
~Shared by Jim D., WA
These taste great hot or cold.
3 Tablespoons Olive Oil
2/3 cup Biscuit mix (such as Jiffy Mix or Bisquick Mix)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
6 boneless skinless, chicken breasts (I cut the breasts in half)
Preheat oven to 400 degrees.
Spread the Olive Oil in bottom of 13" by 9" baking pan.
Mix all the dry ingredients together.
On the chicken breast you can sprinkle a little salt and pepper then coat both sides of each chicken
breast with the biscuit mixture and place in baking dish.
Then coat tops of chicken breasts with the canned cooking spray oil. Spray them well.
Bake for about 40 minutes or until coating is golden brown .
CHICKEN AND BISCUITS
~Shared by Julia, TX
Ingredients:
1 can (approximately 14 ounces) chicken broth
1/4 cup biscuit mix
1/4 cup milk
1/8 teaspoon powdered turmeric
1/8 teaspoon poultry seasoning
1/8 teaspoon paprika
1/2 teaspoon salt, or to taste, depending on saltiness of broth
1/8 teaspoon pepper
2 cups diced cooked chicken
4 to 6 biscuits
Preparation:
Put first 8 ingredients in blender, using high speed, 1 min or till smooth. Pour into 2 qt saucepan & cook, stirring constantly over med-high heat, or
until smooth & thick. Turn heat to low and add chicken. Heat gently thoroughly. Split buttermilk biscuits each in half and arrange in oval shaped serving dishes. Spoon
chicken & gravy over split biscuits allowing 1 biscuit per serving.
Source: Diana Rattray, About.com
KENTUCKY PIE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 unbaked pie shell (10-inch)
1/2 cup butter
5 eggs
3 cups packed brown sugar
1/2 cup cream or milk
1 teaspoon vanilla
Pinch of salt
TO PREPARE:
1. Cream butter, eggs, and sugar. Add remaining ingredients. Mix until smooth.
2. Pour into pie shell. Bake.
Temperature: 325 degrees
Time: 25 to 40 minutes
SERVINGS: 6 - 8
Source: To Market, To Market Cookbook, The Junior League of Owensboro, KY
MILLION DOLLAR PIE
~Shared by Treva, NC
1 Large Can Crushed Pineapple
1 Can Eagle Brand Milk
1 (8 0z) Tub Cool Whip
1 Cup Pecans
3/4 Cup Coconut
1/4 Cup Lemon Juice
2 Graham Cracker Crusts
Mix all ingredients together. Pour into pie crusts and refrigerate.
LEMON HERB GREEN BEAN CASSEROLE
~Shared by Luanne, FL
1 can Campbell's Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 tbsp. lemon juice
4 cups cooked cut green beans
1 can (2.8 oz.) French's French Fried Onions
Mix soup, milk, lemon juice, beans and 1/2 of the can of onions in 1 1/2-qt. casserole. Bake at 350F for 35 minutes or until hot. Stir. Sprinkle with remaining onions and bake for another 10 minutes.
CRANBERRY JELL-O CANDY
~Shared by Marilyn, OH
1 (16 ounce) can jellied cranberry sauce
1 (6 ounce) box raspberry Jell-O
1 cup finely chopped walnuts
Have ready a greased 9-inch square pan. Combine cranberry sauce and Jell-O in saucepan. Cook and stir constantly until mixture comes to full rolling boil. Boil for 3 to 4 minutes. Remove from heat and stir in nuts. Immediately pour into prepared pan. Chill until firm. Cut into pieces.
Also, here is a link for you with several pages to look through.
http://www.cooks.com/rec/search/0,1-0,jello_candy,FF.html
SWISS CHEESE AND MUSHROOM QUICHE
~Shared by Barb, Chula Vista, CA
1 (9-inch) unbaked pie crust
1 tsp. Butter
11/2 cups chopped onions
1/4 lbs. Mushrooms, chopped
1/2 tsp. Salt
1/8 tsp. Ground black pepper
1/8 tsp. Crushed dried thyme
1/2 tsp. Dry mustard
4 large eggs
1 1/2 cups milk
2 tbsp. All-purpose flour
11/2 cups shredded Swiss cheese
Pinch paprika
Arrange crust in 9-inch pie pan; set aside. Preheat oven to 375 degrees.
Melt the butter in a small pan. Add onions and saute over medium heat
For a few minutes. When they begin to soften, add mushrooms, salt,
Pepper, thyme and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk and flour in a blender or food processor and mix
Well. Sprinkle cheese over the bottom of the pie crust and spread the
Onion-mushroom mixture on top. Pour in the egg mixture and sprinkle the
Top with paprika.
Bake for 35 to 45 minutes, or until firm in the center. Cool for 15
Minutes to set custard. Serve warm or at room temperature.
Makes 6 servings.
Source: Christine aka Dragon Lady
CAJUN CHICKEN CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup
1 1/2 teaspoons Cajun Creole seasoning
1 1/2 cups Original Bisquick®
1 cup milk
2 eggs
Instructions
Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning.
Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture.
Bake 30 to 35 minutes or until light golden brown.
HONEY TRAIL MIX BARS
~Shared by Treva, NC
4 & 1/2 cups old fashioned rolled oats
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/2 cup brown sugar, packed
1/2 cup mini semisweet chocolate chips
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup sliced almonds
Preheat oven to 325 degrees. Lightly grease a 9 x 15 inch pan.
Combine the first four ingredients in a large mixing bowl. Add vanilla, honey, and brown sugar. Beat with an electric mixer. Batter will be very heavy. Using a wooden spoon stir in remaining ingredients until well combined.
Press dough into prepared pan.
Bake 20-25 minutes until golden brown. Cool in pan 10 minutes.
Cut into bars and cool completely before removing from pan.
STUFFED TO THE GILLS PIZZA
~Shared by Doe, Oliver, B.C.
While the bread machine makes the dough, you can cook the sausage & chop up the other ingred.
1 1/2 c water
2 tsp salt
2 tsp sugar
2 tsp olive oil
5 c flour
4 tsp yeast
8 oz can tomato sauce
3 tbsp tomato paste
3 garlic cloves, minced
1 tsp Italian seasoning
dash red pepper flakes
1/ 2lb Italian sausage, cooked & crumbled
1/ 4lb hard salami, diced
30 slices pepperoni
1/2 c chpd red onion
1 c- 4 oz cheddar
4 oz mozza
1 plum tomato diced
In bread machine pan place first 6 ingred in order suggested by machine maker. Select dough setting, check dough after 5 mins of mixing. When cycle is completed, turn dough onto a lightly floured surface & punch down, divide in half. Roll ne portion into a 13” circle. Place on greased pizza pan.
In bowl combine tomato sauce, tomato paste, garlic, seasoning & pepper flakes. Spread 3/4c over dough to within 1” of edge. Sprinkle with sausage, salami, pepperoni, onion, 1/2c cheddar & 1/2c mozza. Roll rem dough into a 121/2” circle. Place over pizza, seal edges. Cut 4 slits in top. Spread with rem sauce. Bake at 375 for 35 mins. Sprinkle with diced tomato & rem cheese. Bake 5-10 mins longer.
My note- Use burger & mshrm bottom, ham & pineapple top. Add Romano.
PAT’S BLACK BEANS AND YELLOW RICE
~Shared by Pat, Merritt Island, FL
1 can (15 oz) Creole seasoned black beans
1 package Vigo yellow rice 1 garlic toe or to taste
2 Tbs olive oil 1/4 C dry sherry
2 Tbs bell pepper chopped (opt) chopped onion
Put all ingredients except rice into pan and heat to bubbling.
Cook rice according to package.
Serve black beans over yellow rice with chopped onions or chopped green onions over top.
NOTE: This is a “quick and dirty” recipe that I save for emergency meals. My husband and I love it. I use Kirby Creole black beans or whatever seasoned black beans I have - just check that it isn’t just black beans in water. I am also guessing on the amount of ingredients because on this recipe, I just tend to dump! It is inexpensive, quick and easy.
ROASTED BUTTERNUT SQUASH SOUP
~Shared by Linda H., Rosharon, TX
1 or 2 Butternut squash
3-6 cloves of garlic
1-2 onions, cut into chunks
Olive oil
Kosher salt
Fresh ground black pepper
Chicken broth
1 Bay leaf
Heavy cream
Fresh ground nutmeg
Toss peeled and chunked squash, garlic and onions with olive oil, salt and pepper. Roast in one layer at 400 until squash is browned and tender. Put veggies in a soup pot and mash. Add chicken broth and bay leaf. Simmer 30 minutes. Blend in blender or with stick mixer. Add heavy cream and heat though. Serve with Fresh ground nutmeg on top.
"THE MANSION" TORTILLA SOUP
~Shared by Johnny, LA
Chef Dean Fearing, famous at the Mansion At Turtle Creek Restaurant in Dallas, Texas, prepared this on Food TV in January, 2003. "Heat" this up more if you wish, but it's delicious as is!
3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp
Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
CHICKEN WITH ROSEMARY
~Shared by Larry Holmes, Toronto, Canada
1 broiler chicken, 3 – 4 pounds
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon rosemary
2 cloves garlic
1/4 cup water
salt and pepper, to taste
Have chicken cleaned and cut into serving pieces. Wash and dry thoroughly; sprinkle with salt and pepper to taste.
Melt butter in skillet; add oil and garlic; heat. Brown chicken on both sides, about 10- minutes. Sprinkle with rosemary. Gradually add a little water; cover; simmer over low heat about 25 minutes or until tender. Add more water, if necessary, to prevent burning. Serve hot.
Serves 4
Source: From the Villa with Love, Villa Colombo, Toronto
TOMATO PIE
~Shared by Patricia, Charlevoix, MI
2 tablespoons melted margarine
1 small onion, chopped
2 medium ripe tomatoes, peeled and sliced
1 (9-inch) baked pie shell
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons garlic powder
salt and pepper to taste
Sauté onion in margarine until translucent. Arrange tomato slices in the baked pie shell; top with onions. In a small bowl, combine mayonnaise, Parmesan cheese, garlic powder, salt, and pepper. Spread a thin layer of mayonnaise mixture over the tomatoes and onions. Bake at 325° for 30 minutes.
BUTTERSCOTCH CONFETTI SQUARES
~Shared by Treva, NC
1/4 cup margarine
1/2 cup smooth peanut butter
1 cup butterscotch chips
8 oz (250g) bag multicolored miniature marshmallows
1. Line a 9x9 square baking dish with waxed paper (bottom and sides)
2. Put margarine and peanut butter in a large saucepan and stir over medium heat until they are melted together.
3. Remove from heat.
4. Immediately stir in butterscotch chips until they are melted and all lumps are gone.
5. Let saucepan cool until you can comfortably hold your hand on the bottom (you don't want your marshmallows to melt).
6. Stir in marshmallows and pour mixture into the waxed paper lined baking dish.
7. Refrigerate.
8. When solid, cut into 25 to 36 squares.
9. If storing, separate layers in the container with waxed paper.
SPICY PEANUT NOODLES
~Shared by Jim D., WA
When you can’t get out to get take-out, make these easy favorites yourself with what’s in the pantry.
SERVES: 6
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
LEVEL: Easy
Ingredients
12 ounces whole-wheat pasta
1/2 cup natural peanut butter
3/4 cup boiling water
4 sliced scallions
4 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 clove garlic, minced
1/2 teaspoon sugar
Cayenne pepper, to taste
Sliced cucumber, for garnish
Directions
Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with boiling water in a bowl until smooth. Stir in scallions, soy sauce, vinegar, garlic, sugar and cayenne. Toss with hot pasta. Garnish with cucumber. Serve hot or at room temperature.
Nutrition Information
Per serving
Calories: 342
Carbohydrates: 49g
Fat: 11g
Saturated Fat: 1g
Monounsaturated Fat: 0g
Protein: 14g
Cholesterol: 0mg
Dietary Fiber: 9g
Potassium: 172mg
Sodium: 443mg
Nutrition Bonus: Selenium (59% daily value), Magnesium (22% dv).
Source: EatingWell.com
ROOT BEER FLOAT CAKE
~Shared by Barb, Chula Vista, CA
1 package (18-1/4 ounces) white cake mix
1-1/4 cups root beer
2 eggs
1/4 cup vegetable oil
FROSTING:
1 envelope whipped topping mix
1/2 cup chilled root beer
In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13-in. X 9-in. Baking pan.
Bake at 350°F for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.
In another mixing bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.
Yield: 12-15 servings.
Source: KCsupplies @Yahoogroups.com
GOOD 'OL ALABAMA SWEET TEA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 cups sugar
1/2 gallon water
1 tray ice cubes
3 family sized teabags of orange pekoe tea
3 cups cold water, or as needed
Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.
APPLE FRITTERS
~Shared by Doe, Oliver, B.C.
Batter-
1tbsp yeast
11/4c flour
1/4tsp salt
2 tbsp sugar
1/2tsp cinn
1/2c apple juice
1/2c flat beer
All ingred must be at room temp. Place all the ingred in pan, set for dough cycle. When dough is finished proceed with completing the fritters.
For completion
1 lg egg white
6-21/2”granny smith
1/2c icing sugar
Beat egg white & fold into the batter still in bread pan. Core, peel & slice apples crosswise to form rings. Heat 1 1/2 inches oil in frypan to 375. Using a fork drop several rings at a time into batter & stir until coated. Lift rings out one at a time & slide carefully into the hot oil. Fry 2-3 at a time for about 3 mins until deep golden & crispy. Remove rings from oil & drain. Sprinkle with icing sugar & serve immediately.
WHITE CHILI
~Shared by Linda H., Rosharon, TX
1lb great northern beans
2 lbs boneless chicken breast
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 (4-oz) cans chopped mild chilies (I used Poblanos instead)
2 teaspoons cumin
1 ½ teaspoons oregano
¼ teaspoons cloves, ground
¼ teaspoon ground red pepper
5 cups chicken broth
1 (7oz) bottle beer
3 cups Monterrey Jack cheese
Cover beans with water and soak overnight. Drain. Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until tender – 15 min. Drain and cool. Remove skin and cut in small pieces.
In the same pot sauté onion in oil until transparent; stir in garlic, chilies, oregano, cloves and red pepper; sauté 2 min. Add beans, broth and beer. Bring to a boil; reduce heat and simmer until beans are very tender, about 2 hrs. Stir occasionally.
Add chicken and one cup of cheese; stir until cheese melts. Season with salt and pepper to taste. Serve with remaining cheese, sour cream and salsa.
3rd place winner in the dept. Chili Cook-off 2003!
1st place in the “Exotic” category 2005!
BRIAN'S 4 ALARM CHILI WITH BLACK BEANS
~Shared by Johnny, LA
2 ½ lbs. Beef Chuck boned, trimmed and cubed into ½ in. cubes
6 thick cut or 12 thin cut rashers of bacon diced
1 large white or yellow onion chopped fine
7 – 10 cloves of Garlic smashed and chopped fine
10 to 12 Dried Padilla or Ancho chiles
2 or 3 dried or fresh whole cayenne chilies ( Can be any hot variety )
3 Serrano fresh chiles chopped fine ( Can be any hot variety )
1 Tablespoon Chipotle powder
3 Tablespoon Tomato Paste
2 Tablespoons Cumin seeds
2 Tablespoons Mexican Oregano
2 Tablespoons honey ( optional )
1 Small Can Swanson's beef stock ( low sodium )
24 Oz Cevesa Tecante beer ( room temp )*
2 small cans black beans rinsed and drained (Optional)
1 cup Masa Harina (Corn Flour) Salt and Pepper
*For those with alcohol sensitivity use 2 O'Douls amber or other non alcoholic malt beverages
Preheat your oven to 375 F. Toast your dried chiles for 5 to 7 minutes on a sheet pan then soak in warm water to re hydrate. Cube Beef into ½ inch cubes set aside. In a bowl or zip top bag mix 1 cup masa harina and salt and pepper then coat the beef cubes knocking off the excess. In a large Dutch oven or heavy non reactive stock pot render the diced bacon. Remove bacon and brown the beef in small batches. Reserve beef with bacon and add chopped onions and garlic to the pan and soften. Add tomato paste and stir till it turns a mahogany color. Add reserved beef and bacon and the cumin and oregano (that has been ground in a spice mill or mortar). Seed and stem the re-hydrated chile and puree in blender or food processor then add to the pot. Add the fresh Serrano chile and Chipotle powder. Add the beef stock and beer. Simmer for 1 ½ to 2 hours or until the meat is tender. Add the drained black beans in the last 30 minutes of cooking.
Add Salt and pepper to taste. Optional: add a little honey to round out the flavors if the chiles are a little bitter. The sauce if loose can be tightened with some more masa harina. Top with grated cheese, sour cream, chopped red onions etc….
Variations: Add cubed pork butt for deeper flavor. Try a sweeter beer like Newcastle brown or ale. Almost any chile will work in this as well.
MEXICAN FIESTA BISCUIT CASSEROLE
~Shared by Treva, NC
2-cans Grands Biscuits (16.3 oz. each)
2 t. margarine or butter
1 1/2 c. Monterey Jack or Cheddar cheese, grated
1-medium jar Pace Picante Sauce
1 lb. sausage, cooked and drained
1/2 c. green pepper, chopped
1/2 c. green onion, sliced
1/4 c. black olives, sliced
Melt margarine or butter in glass 9x13 inch baking pan.
Cut biscuits into eighths and toss with picante sauce in mixing bowl. Pour biscuit mixture into pan and layer sausage, green pepper, green onion, cheese, and top with black olives.
Bake at 350º for 25-35 minutes. Cool slightly before cutting and serve with additional salsa and sour cream.
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PORK, BEANS & BEER CHILI
~Shared by Jim D., WA State
Makes 6 servings, 1 1/3 cups each
Ingredients
1 ½ tablespoons canola oil, divided
1 ½ pounds pork tenderloin, trimmed and cut into ½-inch cubes
Salt & freshly ground pepper to taste
1 large onion, diced
2 bell peppers, red, yellow or green, coarsely chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon minced chipotles in adobo sauce or 2 fresh jalapeño peppers, seeded and minced
1 ½ teaspoons dried oregano
1 12-ounce bottle beer, preferably Mexican
2 15-ounce cans pinto beans, rinsed
1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
2 tablespoons lime juice
Chopped scallion greens or fresh cilantro for garnish
Instructions
1. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.
2. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapeños), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
3. Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.
Nutrition Information
Per serving: 322 calories; 9 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 28 g carbohydrate; 30 g protein; 8 g fiber; 197 mg sodium; 758 mg potassium.
Nutrition bonus: Vitamin C (98% daily value), Selenium (66% dv), Vitamin A (28% dv), Iron (25% dv), Folate (24% dv), Potassium (22% dv), Zinc (20% dv), Magnesium (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 1/2 very lean meat, 1/2 fat
Source: EatingWell.com
CHICKEN CAESAR SANDWICHES
~Shared by Treva, NC
“I adapted this easy sandwich recipe after eating something similar at a local restaurant,” relates Sara Schurtz Gonzalez of Phoenix, Arizona. “Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang.”
TIP: “Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch,” Sarah advises.
SERVINGS 4
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup Caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomato, sliced
DIRECTIONS
Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, Parmesan cheese and parsley; sprinkle over chicken. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; top with chicken, tomato and roll tops.\
Yield: 4 servings.
Nutrition Facts One serving: 1 sandwich (prepared with fat-free mayonnaise and fat-free dressing) Calories: 435 Fat: 10 g Saturated Fat: 3 g Cholesterol: 73 mg Sodium: 1110 mg Carbohydrate: 50 g Fiber: 3 g Protein: 36 g
Source: Quick Cooking (TNT recipe)
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GREEK CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4-6 servings
INGREDIENTS
- 4 potatoes, unpeeled, quartered
- 2 pounds chicken pieces, trimmed of skin and fat
- 2 large onions, quartered
- 1 whole bulb garlic, minced
- 3 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
DIRECTIONS
Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. Sprinkle with seasonings. Top with oil. Cover. Cook on HIGH 5-6 hours, or on LOW 9-10 hours.
Nutritional Information Per Serving (1/6 of recipe): Calories: 278, Fat: 6 g, Cholesterol: 65 mg, Sodium: 358 mg, Carbohydrate: 29 g, Dietary Fiber: 4 g, Sugars: 9 g, Protein: 27 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat
Source: "Fix-It and Forget-It Diabetic Cookbook"
SUMMER GARDEN PILAF
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1 cup plus 2 tablespoons (1/3-inch dice) zucchini
- 1 cup fresh or frozen whole kernel corn
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 3 cups cooked brown rice
- Scant 1/2 teaspoon salt
DIRECTIONS
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender. Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 140, Carbohydrate: 26 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.7 g, Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg
Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
MELLOW MILLET
~Shared by Mary S., Nashville, TN
Yield: 4 Side-dish servings
INGREDIENTS
- 1 cup millet, rinsed
- 2 cup chicken broth
- 1/8 teaspoon salt
- 2 teaspoons sesame oil
- 1 celery stalk, diced
- 4 green onions, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 tablespoon low-sodium soy sauce
- Pepper to taste
- 1 tablespoon slivered almonds
DIRECTIONS
In a medium-size non-stick saucepan, toast millet.
Add broth and bring to a boil. Reduce heat and simmer until liquid is absorbed, about 25 minutes. Remove from heat and let stand, covered, 5 minutes.
In a large non-stick skillet, heat sesame oil. Add celery and green onions; cook 3 minutes, until just tender. Add water chestnuts and soy sauce; heat through. Stir in millet. Season with pepper. Garnish with almonds.
Nutritional Information Per Serving (1/2 cup each): Calories: 127, Cholesterol: 0 mg, Carbohydrate: 22 g, Protein: 3 g, Sodium: 217 mg, Fat: 3 g
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable, 1/2 Fat
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
GREEK EGG ROLLS WITH SPINACH AND FETA
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen chopped spinach, thawed and drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable spray.
In nonstick skillet, heat oil over medium-high heat. Add garlic, onions, mushrooms and oregano; cook for 5 minutes or until softened. Add spinach and feta; cook, stirring, for 2 minutes or until well mixed and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to prevent drying out, put one wrapper on work surface with a corner pointing towards you. Put 2 tablespoons of the filling in the center. Fold the lower corner up over the filling, fold the two side corners in over the filling and roll the bundle away from you. Place on prepared pan and repeat until all wrappers are filled. Bake for 12 to 14 minutes until browned, turning the egg rolls at the halfway point.
Nutritional Information Per Serving (1 egg roll): Calories: 132, Carbohydrates: 22 g, Fiber: 1 g, Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
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EASIEST SPICY COD
~Shared by Mary S., Nashville, TN
1 to 1-1/2 pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Preheat oven to 350 F. Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper. Bake in preheated oven for 30 minutes. Serve warm over rice.
Yields 2 to 3 servings.
SUGAR SNAP PEAS WITH LEMON & BASIL
~Shared by Mary S., Nashville, TN
2 teaspoons olive oil
1 1/4 pounds fresh sugar snap peas, or two (10-ounce) packages thawed frozen sugar snap peas
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut in wedges
Heat the oil in a large nonstick skillet over medium heat. Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps. Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges.
FRESH SQUASH CASSEROLE
~Shared by Mary S., Nashville, TN
1/4 cup (1/2 stick) margarine
3 cups sliced zucchini or yellow squash
1/4 cup chopped onion
2 eggs, beaten
1/4 cup milk
1/2 teaspoon slat
1/2 teaspoon black pepper
1 cup grated sharp Cheddar cheese
1/2 cup crushed Ritz crackers
Preheat the oven to 350 degrees. Heat the margarine over medium heat, and saute the squash and onions until tender. Drain. Add the eggs, milk, salt, and pepper. Spoon the mixture into a 12 x 9-inch casserole dish, and top with the cheese and crackers. Bake for 20 minutes.
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MASCARPONE AND GORGONZOLA SAUCE
This one is for my sweet friend Larry in Toronto!
2 cups heavy cream
1/2 cup BelGioioso Mascarpone
1/2 cup BelGioioso Gorgonzola
In a medium saucepan, combine all the ingredients. Bring to a low boil and stir with a wooden spoon over low heat until the cheeses are melted and smooth. Serve immediately over pasta.
Source: BelGioioso® Cheese Inc.
CHICKEN RICE MEXICANA
"Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat."
Prep Time: 15 Minutes.
Cook Time: 30 Minutes.
Ready In: 45 Minutes.
Makes 5 servings
Ingredients:
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk
2 cups cooked white rice, divided
1 cup shredded Monterey Jack cheese
6 (10 inch) heated flour tortillas for serving
2 cups cooked, cubed chicken meat
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
3. Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
4. Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.
Source: Safeway.com
SOUTHWESTERN GRILLED PORK TENDERLOIN
Ingredients
2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/8 teaspoon dried garlic powder
1. Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.
2. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center.
Makes 6 servings (approx 4 oz.)
Nutritional Info
Fat: 5.2g
Carbohydrates: 1.4g
Calories:170.7
Protein: 28.2g
TACO CHICKEN
Ingredients
1 pkg taco seasoning
4 (4oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Chopped cilantro, garnish, optional
Directions
Place chicken breasts & taco seasoning in plastic bag; shake and coat well. Place in sprayed casserole dish and bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done and then top with sour cream and cilantro.
Number of Servings: 4
SHRIMP NEWBURG
Ingredients:
1/4 cup butter
2 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1 pinch cayenne pepper
1 dash nutmeg
2 cups half-and-half
3 tablespoons dry sherry
2 egg yolks, lightly beaten
2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)
Preparation:
In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute. Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly. Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan. Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
Serves 4.
ALMOND PRALINE CHEESECAKE
Servings: One (9-inch) cheesecake, serves 12
Serving Size: 1/12 of a recipe
Ingredients
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 teaspoon almond extract
Almond Praline Topping (recipe follows)
Instructions
Preheat oven to 300°F. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT). Add eggs and almond extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator.
Notes: Almond Praline Topping: In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup
chopped, toasted slivered almonds. Spoon evenly over cheesecake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).
Nutrition Amount Per Serving:
Calories 563, Fat Cal. 334, Total Fat 37.1g (57% DV), Sat. Fat 17.8g (89% DV), Cholest. 135mg (45% DV),
Sodium 310mg (12% DV), **Potassium 197mg (6% DV), Total Carb. 30.1g (10% DV), Fiber 1.2g (5% DV),
**Sugars 24.2g, Protein 10.2g (20% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Source: Eagle Brand
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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
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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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