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A to Z Recipes
April 22, 2009
Always something to make you think,
laugh and cook.
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Good evening and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Do you know what you get when you have a midnight emergency, almost
no sleep, and a 12-hour shift to work? You get a late issue!!! Sorry for the lateness of today's issue but, in my way of thinking, we're lucky to have one at all. I do hope you find it worth the wait.
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 at which 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. 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.
Finding great recipes out of those sent in was not hard (finding the time to edit, format and publish was, lol).
A to Z Recipes readers have some of the best recipes to be found on the net. I sure hope you enjoy all that has been shared today.
We'll see you here again on Sunday, God willing.
Kitchen tools and gadgets at Amazon.com. Your purchases help defray publishing expenses for A to Z Recipes.
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:
Larry Holmes, Toronto, Canada
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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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Wishing Well...A little long but makes a point
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
All wishing wells have one common ingredient – you must ask for what you desire!
A student of mine relates the following story. She played volleyball in high school. Though she really wanted to play in college she had taken a year off of school, didn’t have any personal connections, and didn’t know how to make it happen.
One day she attended a high school volleyball game. She sat next to a man who was also sitting by himself. She thought about engaging in a conversation but throughout the first half she did what most of us often do – she sat there silently, watched the game, and pretended to ignore the other.
Midway through the 2nd half, she was tired of the silence, turned to the man and asked - “Do you have a girl on the team?” “No”, he answered, “I am just doing some scouting. I am an assistant coach for the Salt Lake Community College volleyball team.” She was stunned.
She told him her story, how she played, how bad she wanted to play, but didn’t know how to proceed. He asked her to send a video of her playing and he would take a look at it. She did. Within a week he called and asked her to come down for a tryout. It was a long shot but she went and tried out anyway. Immediately after the tryout they offered her a position on the team. The next year they offered her a scholarship.
Her willingness to ask a simple question altered her future.
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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Avocados
~Shared by Jim D., WA State
Opening a perfectly ripe avocado is one of the small joys in life. Avocados, the savory berries of evergreen trees in the Laurel family, likely originated in MesoAmerica. Centuries of domestication produced dozens of varieties prized for their rich, buttery texture, their size or their oil content.
Simultaneously a culinary staple and a forbidden fruit, avocados have long been surrounded by an aphrodisiacal aura, for which there is no scientific evidence. The Aztecs, who named the avocado ahuacatl (which means testicle), spread avocados on corn tortillas and touted them as sexual stimulants. By the time the Spaniards got hold of this fruit in the 16th century, the avocado was off limits to all confessing Catholics because of its purported arousing qualities.
Avocados are high in fiber and folate and a good source of vitamins C and E and potassium, with some vitamin B3 and magnesium. Although half a medium avocado has 160 calories and 15 grams of fat, two-thirds of the fat is monounsaturated—a plus for most diets. High in healthy monounsaturated fat, avocado oil can be drizzled over salads and cooked vegetables. The oil has the highest smoke point of any vegetable oil and can be used for high-heat frying.
Fun facts:
-Americans consume some 50 million pounds of avocados on Super Bowl Sunday—enough guacamole to cover an entire football field to a depth of nearly 12 feet.
-A single avocado tree can reach 80 feet and yield 100 to 400 fruits each year.
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)
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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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CASE CLOSED
~Shared by Jim D., WA
Several women appeared in court, each accusing the others of causing the trouble they were having in the apartment building where they lived.
The women were arguing noisily even in the court.
The judge, banging his gavel to quiet them, said,
"We are going to do this in an orderly manner. I can't listen to all of you at once. I'll hear the oldest first."
The case was dismissed for lack of testimony.
SOUTHERNERS --- YOU GOTTA LOVE EM
~Shared by Larry Holmes, Toronto, Canada
Tennessee
The owner of a golf course was confused about paying an invoice, so he decided to ask his secretary for some mathematical help. He called her into his office and said, 'You graduated from the University of Tennessee and I need some help. If I were to give you $20,000, minus 14%, how much would you take off?'
The secretary thought a moment, and then replied, 'Everything but my earrings.'
Alabama
A group of Alabama friends went deer hunting and paired off in twos for the day. That night, one of the hunters returned alone, staggering under the weight of an eight-point buck. 'Where's Henry?' the others asked.
'Henry had a stroke of some kind. He's a couple of miles back up the trail,' the successful hunter replied.
'You left Henry laying out there and carried the deer back?' they inquired.< BR> 'A tough call,' nodded the hunter 'But I figured no one is going to steal Henry!'
South Carolina
The Sheriff pulled up next to the guy unloading garbage out of his pick-up into the ditch. The Sheriff asked, 'Why are you dumping garbage in the ditch? Don't you see that sign right over your head'. 'Yep', he replied. 'That's why I dumpin it here, cause it says: 'Fine For Dumping Garbage'.
Louisiana
A senior at LSU was overheard saying... 'When the end of the world comes, I hope to be in Louisiana .' When asked why, he replied he'd rather be in Louisiana because everything happens in Louisiana 20 years later than in the rest of the civilized world.
Kentucky
The young man from Kentucky came running into the store and said to his buddy, 'Bubba, somebody just stole your pickup truck from the parking lot!' Bubba replied, 'Did you see who it was?'
The young man answered, 'I couldn't tell, but I got his license number.'
Georgia
A Georgia State trooper pulled over a pickup on I- 75. The trooper asked, 'Got any I. D. ?'
The driver replied, 'Bout whut?'
North Carolina
A man in North Carolina had a flat tire, pulled off on the side of the road, and proceeded to put a bouquet of flowers in front of the car and one behind it.
Then he got back in the car to wait. A passerby studied the scene as he drove by and was so curious he turned around and went back. He asked the fellow what the problem was.
The man replied, 'I have a flat tire.'
The passerby asked, 'But what's with the flowers?'
The man responded, 'When you break down they tell you to put flares in the front and flares in the back. Hey, it don't m ake no sense to me neither.'
'HEY - You can say what you want about the South, but I ain't never heard of anyone wanting to retire to the North.
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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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?
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GINGER TEA MIX
~Shared by Cherie, Westport, WA
Daddy's favorite tea.
1-1/2 cup plain instant tea
1 teaspoon ground ginger
1/2 cup sugar
1 cup instant powdered milk
1/4 cup powdered coffee creamer
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.
To Prepare: Combine 2 tablespoons Ginger Tea Mix with 3/4 cup boiling water. Stir the ingredients in a tea cup to dissolve. Serve with lemon cookies at tea time.
KENTUCKY HOT BROWN
~Shared by Jim H., Calgary, Alberta, Canada
2 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon chicken bouillon
1/2 cup shredded sharp Cheddar cheese
4 slices bread, toasted
6 ounces cooked turkey breast meat, thinly sliced
6 ounces cooked ham, thinly sliced
1 tomato, sliced
4 slices bacon, cooked until crisp
2 teaspoons Parmesan cheese
paprika
Preheat oven to 300F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving.
Serves 4
UPSIDE DOWN
(Maqluba)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 1/2 cups jasmine rice
1 (16 ounce) container plain yogurt
Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.
FRIED CORNBREAD
~Shared by Johnny, LA
1-c. flour
3-t. baking powder
1-c. cornmeal
2-T. sugar 1 egg
1-c. kernel corn
3-T. melted butter
1-c. milk
3/4-t. salt
1 medium onion, diced
1/3-c. diced celery
2 jalapeno peppers, diced
Mix and sift dry ingredients, then add all other ingredients mixing well. Heat 1 tablespoon oil into frying pan, pour batter by tablespoonfuls, and fry on both sides.
HEARTY WINTER SOUP
~Shared by Treva, NC
1 cup water
1 cup cubed potatoes
1/2 cup carrots, sliced
1/2 cup celery, sliced
3/4 lb. Velveeta, cubed
1 cup cubed ham
Dash pepper
Bring water and vegetables to a boil. Reduce heat and simmer until vegetables are tender. Add remaining ingredients. Cook, stirring occasionally until cheese is melted.
FRIES WITH A SECRET
~Shared by Doe, Oliver, B.C.
Soon as I saw this, I thought of our very own Uncle Bill (creator of the Dilly
Core, a handy new kitchen tool.). A hearty steak fry with a golden core of melted cheese, sort of a potato take on a pig in a blanket.
Prep time: 15 Minutes
Cook time: 30 minutes
Serves: 4
4 large potatoes
Canola Oil
Salt
Cheese Sticks
A coring implement (available in the cooking equipment section of many grocery stores). The best one around is Uncle Bill's Dilly
Core:
Preheat, to 360 degrees, enough oil in a saucepan or deep fryer to cover a layer of fries*. Scrub those taters and peel if you like. Cut off each end so the potato will stand on end and present a flat surface. Carefully core the potato several times, leaving at least 1/3 inch between each core. Slice the potato between each core, resulting in thick, hollow potato spears. Keep the core sections. Using tongs, carefully place the fries and the core sections in the hot oil, working in batches if necessary to avoid crowding in the saucepan. Cook for 5 minutes or until golden and they pierce easily with a fork. Remove, cool for 5 minutes. While the potatoes are cooling, bring out the cheese sticks, and cut them to the right length to fit inside each potato wedge leaving 1/2 inch on each end. Cut 1/2 inch slices of the reserved core sections, and use them to cap each fry. Return to the oven for a minute to melt the cheese, and serve.
For crisper fries, soak in cold water for an hour before cooking, and be sure to carefully drain and dry them before putting them in cooking oil (it’s the water that makes hot oil bubble and splatter).
*Variation: If you want to use less oil, these fries can also easily be roasted in a preheated 400-degree oven. Place the potato wedges and the cores in a container with a lid, or a plastic bag. Pour in 2TB oil and shake to coat the wedges thoroughly. Arrange the potatoes on a cookie sheet and roast for 35 minutes or until nicely browned and crisp.
Source: Tod Dimmick, cookbook author and editor of www.tastingtimes.com
DUTCH BABY WITH ASSORTED BERRIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cup milk
6 eggs
1 teaspoon vanilla extract
1 cup flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter
12 sausage links
1 cup whipping cream
1/4 cup powdered sugar, divided
3 cups assorted berries, such as blackberries, blueberries, raspberries
Heat the oven to 400 degrees. Place a well-seasoned heavy cast-iron skillet in the oven to heat.
Beat the milk, eggs and vanilla in a mixing bowl until thoroughly mixed. Add the flour, granulated sugar and the salt slowly and continue to beat until light and smooth.
Add the butter to the skillet and return it to the oven briefly, just until the butter has melted. Remove the skillet and quickly swirl the butter to coat the bottom and sides. Pour in the batter. Return the skillet to the oven and bake until golden brown, 18 to 20 minutes. Do not open the oven while the Dutch Baby is baking, as it may deflate.
Meanwhile, cook the sausages over medium heat until nicely browned and cooked through, 15 minutes.
Whip the cream in a small bowl and fold in 1 tablespoon of the powdered sugar. Set aside.
When the Dutch Baby is done, remove from the oven and fill the center cavity with the berries. Dust with the remaining powdered sugar, cut into wedges, and serve immediately. Pass the whipped cream as a garnish. Serve the sausages on the side.
SALMON CROQUETTES
~Shared by Pat, Merritt Island, FL
(serves 4-6)
This recipe is old as the hills, but still very timely, economical and well liked. When you grow up Catholic, you eat a lot of these!
Ingredients:
15 oz. can of red or pink salmon, drained
1 Small onion, finely chopped
1 Tbs Fresh lemon juice
1 Egg, lightly beaten
1/4 tsp Ground pepper
2 tsp parsley, chopped (opt)
12-15 crackers, crushed
1/4 C oil for frying
Directions:
Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper and, if desired, parsley. Mix gently. Shape into six croquettes (patties).
Crush the saltines between two sheets of waxed paper with a rolling pin. Set each croquette into the crumbs, pressing gently to make sure crumbs adhere, turning to coat both sides.
Heat oil in skillet over medium heat. Fry on one side until golden brown, then gently turn and fry other side.
THICK SPAGHETTI WITH SHRIMP
(Spaghettoni con Gamberi)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box (16 ounces BARILLA Thick Spaghetti
1 jar BARILLA Spicy Marinara Sauce
3 tablespoons extra virgin olive oil
1 pound raw shrimp, peeled, deveined
1 garlic clove, minced
1/3 cup brandy
1/2 cup half & half
1/4 teaspoon salt
1 tablespoon chopped parsley
HEAT oil in a large skillet over medium heat. Add shrimp; saute 4 minutes or until shrimp turns pink, stirring occasionally. Set shrimp aside.
ADD garlic to skillet; saute 1 minute. Add brandy; cook 5 minutes, or until reduced by half, stirring occasionally.
ADD Spicy Marinara Sauce and continue cooking for 6 minutes. Remove from heat.
ADD half & half and salt.
COOK Spaghetti according to package directions; drain.
ADD shrimp to sauce mixture. Combine sauce with Spaghetti and toss. Transfer to a serving platter; sprinkle with parsley
Sprinkle with freshly grated Parmigiano cheese.
Source: Barilla Pasta
DEVILED HAM LOG
~Shared by Larry J., Spring Hill, TN
I have made this one and it is Mm good.
INGREDIENTS:
2 (4-1/2 ounce) cans deviled ham
1 tablespoon prepared mustard
1 drop hot pepper sauce
1 (3-ounce) package cream cheese
2 teaspoons milk
3 tablespoons chopped, stuffed olives
TO PREPARE:
Combine ham, mustard, and pepper sauce. Shape into a log or ball. Chill or freeze mixture for 10 minutes to make spreading of cream cheese and milk topping easier. Blend cream cheese and milk until smooth. Spread over ham loaf, garnish with chopped olives, and refrigerate. Serve with assorted crackers.
SERVES: 6 - 8
Source: "Atlanta
Cooknotes"
CROQUE MONSIEUR
~Shared by Barb, Chula Vista, CA
2 tbsp. Unsalted butter
3 tbsp. All-purpose flour
2 cups hot milk
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
Pinch nutmeg
12 oz. Gruyere cheese, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 oz. Baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened.
Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere and the Parmesan, and set aside.
To toast the bread, place the slices on two baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle
With the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
To make a Croque Madame, top each sandwich with a fried egg.
Makes 8 sandwiches.
Source: Christine aka Dragon Lady
POTAGE ST. GERMAIN
~Submitted by Larry Holmes, Toronto, Canada
The following recipe is drawn from among the many creations of Madame Jehane Benoit, (1904 – 1987) Canadian culinary icon who was a phenomenal cook, author, lecturer, and broadcaster – in both English and French. (Often made with green split peas, but the true St. Germain is made with fresh green peas, or, if necessary, frozen green peas. Equally good, hot or cold.)
3 cups shelled fresh peas (about 3 pounds)
2 Boston or large Bibb lettuce
2 small leeks, cleaned and sliced
4 cups water
salt to taste
2 tablespoons butter
½ cup heavy cream
Place in saucepan the shelled fresh peas (or frozen peas), the lettuce coarsely shredded and the leeks. Add the water and salt. Bring to boil, then cook over medium heat until peas are tender, 15 minutes for fresh, 10 minutes for frozen. The drain vegetables and reserve the liquid.
Press the vegetables through a strainer of a presse-purée*. Return the purée to the sauce pan and thin to the desired consistency with the reserved liquid. Bring back to boil, then gradually add the butter and the cream, while boiling constantly. Taste the seasoning and serve at once. To serve cold, omit butter and add the cream when ready to serve.
Serves 4 to 6.
* Guess what! A potato masher!
BUTTERED RUM PECAN COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cup butter softened
1/3 cup sugar
1 1/2 cups flour
1/4 cup cornstarch
1 1/2 tsp rum extract
1 cup chopped pecans toasted
Powdered sugar to coat
Heat oven to 325ºF. Combine butter and sugar in a large mixer bowl. Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes. Reduce speed to low, add the flour, cornstarch and extract. Beat until well mixed, about 1 minute. Stir in pecans by hand.
Shape level tablespoonfuls of dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 14 to 16 minutes or until set but not brown. Cool completely. Roll in powdered sugar to coat.
SALMON PASTA SALAD WITH MINT AND LEMON VINAIGRETTE
~Shared by Jim D., WA
Preparation Time: 30 minutes
Chill Time: up to 24 hours
Ingredients:
8 ounces (about 3 cups) uncooked Dreamfields Rotini
12 ounces coarsely chopped cooked salmon (see note)
1 cup chopped seeded cucumber
1/4 cup chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon lemon zest (optional)
1/4 teaspoon salt
1/8 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)
Makes 4 (2 cup) servings
Ingredients:
4 ounces (about 1.5 cups) uncooked Dreamfields Rotini
6 ounces coarsely chopped cooked salmon (see note)
3 tablespoons chopped red onion
2 tablespoons snipped fresh mint
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)
Makes 2 (2 cup) servings
Directions:
Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl combine drained pasta, salmon, cucumber, red onion and mint.
For vinaigrette, in a small bowl combine lemon juice, olive oil, honey, zest, if desired, salt, and pepper. Whisk together. Pour over pasta mixture. Toss gently to coat. Add tomatoes. Toss gently. Serve immediately or cover and chill up to 24 hours. Serve on top lettuce with fresh lemon, if desired.
Note: Cooked smoked salmon or smoked turkey breast may be substituted for cooked salmon.
Nutrition information per serving (1/4 of recipe): 397 calories; 29 g protein; 50 g total carbohydrates; 18 g digestible carbohydrates*; 11 g fat; 2 g saturated fat; 54 mg cholesterol; 210 mg sodium; 6 g total dietary fiber.
*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 24 g per serving.
Source the Better Homes and Gardens Test Kitchen
TOLL HOUSE PIE
~Shared by Luanne, FL
Boy, is this a "keeper".
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup margarine, softened
1 cup pecans
1 cup chocolate chips
1 unbaked pie shell
Beat eggs 3 minutes. Add flour, sugar, brown sugar and beat well. Add softened margarine. Stir in nuts and chips. Pour into pie shell.. Bake one hour at 325 degrees.
Cool. Serve with whipped cream or ice cream.
** I used this pie shell recipe.
Pat in The Pie Plate Crust
1-1/2 cup + 3 tablespoons all purpose flour
1-1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup vegetable liquid oil
3 tablespoons cold milk
Put flour, sugar and salt in pie plate and mix with you finger tips until blended. In a measuring cup, combine oil and milk beating with a fork until creamy. Pour all at once over flour mixture and mix with a fork until flour is completely moistened. Pat dough with fingers up sides of plate first, then across bottom of plate. If you wish you can flute edges. Fill shell and bake as direct on filling recipe. For a PREBAKED SHELL preheat oven to 425º. Prick surface of shell with fork and bake for 15 minutes checking every 5 minutes and pricking more if needed.
CANADIAN CHEESE SOUP
~Submitted by Julia, TX
Cook Time: 20 minutes
Ingredients:
1/2 cup butter
1 cup carrots, cut in 1/8-inch dice
1/2 cup celery, cut in 1/8-inch dice
1/2 cup chopped onion
6 tablespoons flour
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut in small cubes
1 tablespoon fresh chopped parsley
pickled Jalapeno slices or roasted red bell pepper slices for garnish
Preparation:
Melt the butter in a stockpot or Dutch oven over medium low heat. Add the carrots, onions and celery all at once and sauté until tender. Add flour and stir until flour is blended into the butter. Cook until mixture begins to turn a light brown color (a light roux). Increase heat to medium-high and add the chicken broth a little at a time. Continue to cook and stir with a whisk until a thick base if formed. Add half and half, being careful not to let it boil. Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin. Just before serving add parsley. Garnish with the jalapeno pepper slices or roasted red bell pepper slices.
Serves 6 to 8.
Source: Diana Rattray, About.com
CARAMEL APPLE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1-1/2 cups Original Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon cinnamon
1 cup boiling water
Instructions
Heat oven to 350. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased 9x9x2 square pan. Top with apples. Sprinkle with lemon juice. Mix brown sugar and cinnamon. Sprinkle over apples. Bake 50-60 minutes or until toothpick comes out clean.
Serve with Cool Whip or ice cream.
ITALIAN CHICKEN BURGERS
~Shared by Johnny, LA
Some supermarkets sell ground chicken, but it takes only seconds to produce at home. To grind the chicken, quarter the raw boneless, skinless breast halves; drop into the bowl of a food processor fitted with a steel blade. Process with the on-off button to chop and the chicken will be ready in a flash. Serve these burgers on toasted buns or slices of Italian bread with tomato slices and lettuce.
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white or brown)
1 tablespoon minced fresh basil, or 1 teaspoon dried basil
2 tablespoons tomato paste
1 tablespoon minced onion
1 clove garlic, minced
½ teaspoon pepper
Dash of salt
1 tablespoon olive oil
Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)
ALMOND GOOEY BUTTER CAKE
~Shared by Doe, Oliver, B.C.
Crust:
18 oz plain yellow cake mix
8 tbsp butter, melted
1 lg egg
1/2 c slivered almonds
Filling:
8o z cream cheese, room temp
2 lg eggs
1 tsp pure almond extract
8 tbsp butter, melted
3 3/4 c icing sugar, sifted
Preheat 350. Set aside an ungreased 13x9 pan. For crust, place cake mix, melted butter, egg & almonds in lg bowl. Blend on low 2 mins. Stop, scrape down. Batter should come together in a ball. With fingertips, pat batter evenly over bottom of pan til smooth. Set aside. For filling- Place cream cheese in same bowl & beaters, mix 30 sec til fluffy. Stop machine, add eggs, almond extract, & melted butter, beat on med speed 1 min. Stop, add icing sugar, beat 1 min more til well incorporated. Stop, scrape down. Pour filling onto crust & spread with spatula so that filling covers the entire surface & reaches sides of pan. Place pan in oven. Bake cake til well browned but centre jiggles when you shake pan, 45-47 mins. Take from oven & place it on rack to cool 30 mins. Cut into squares & serve.
Store cake covered in foil.
COKE SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 can pitted Bing cherries
1 cup crushed pineapple
2 pkgs cherry jell-o
2 small cokes
1 cup chopped nuts
2 cups fruit juice
Drain the juice from cherries and pineapples and save. Add enough water to make 2 cups of juice. Bring juice to a boil. Pour over jell-o and stir until dissolved. When cool add cokes and stir. Chill in fridge until partly congealed. add cherries, pineapple and nuts.
RED BEANS
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 pound dried kidney beans
1 ham bone or left over ham
6 cups water
2 pounds link sausage, cut in 1-inch pieces
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 bay leaf
3 cups cooked rice
TO PREPARE:
Soak beans overnight. Drain. In a large Dutch oven or kettle, add all ingredients (except rice) and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and cook slowly for several hours,* stirring occasionally. If necessary, add water if beans are not tender. If you prefer a thick gravy, mash a few beans and cook longer.* Serve over rice.
NOTE: * Your personal taste will determine exactly how long the beans should cook.
SERVES: 6
Source: "River Road Recipes II...A Second Helping"
SEAFOOD SCRAMBLE
~Shared by Barb, Chula Vista, CA
8 oz. (approximately 2 cups) cooked shrimp, defrosted if frozen, tails removed
3 tbsp. Butter
2 tbsp. flour
3/4 cup half and half (milk may be used)
2 to 3 tbsp. Green onions, chopped
1 tbsp. Butter
8 eggs, beaten
1 tsp. Salt
1/4 tsp. Pepper
Hot sauce for seasoning
1/2 cup shredded cheese
4 whole English muffins, split and toasted
In a large skillet, melt 2 tablespoons of butter and add flour to make a roux. Slowly add the half and half and cook until mixture begins to thicken. Set aside.
In another skillet, saute the onions and butter. Add the eggs and seasonings and cook the eggs until they begin to set. Gradually add the shrimp and sauce mixture and cook until thick and creamy. Serve over toasted English muffins and top with shredded cheese.
Makes 4 servings.
Source: Christine aka Dragon Lady
FRAGRANT CHICKPEA STEW
~Shared by Jim D., WA
Ingredients
1 tablespoon canola oil
1 teaspoon cumin seeds
1 medium red onion, chopped (1 cup)
5 medium cloves garlic, minced
1 tablespoon coriander seeds, ground (see Ingredient Note)
1 cup water
1 red potato, scrubbed and cut into 1-inch cubes
1 19-ounce or 15-ounce can chickpeas, rinsed
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons finely chopped fresh cilantro, divided
1 medium tomato, cut into 1-inch cubes
Directions
1. Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
2. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
MAKE AHEAD TIP:
Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
SERVES: 4
Nutrition Information
Per serving
Calories: 255
Carbohydrates: 45g
Fat: 6g
Saturated Fat: 0g
Monounsaturated Fat: 3g
Protein: 9g
Cholesterol: 0mg
Dietary Fiber: 8g
Potassium: 461mg
Sodium: 703mg
Nutrition Bonus: Vitamin C (35% dv), Fiber (33% dv), Potassium (29% dv), Folate (28% dv).
Source: RealAge.com
HASH BROWN CASSEROLE
(Like Cracker Barrel®)
~Submitted by Julia, TX
INGREDIENTS:
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 1/2 tablespoons butter
1 can (10 1/2 ounces) cream of celery soup
1/3 cup milk
1 small package (3 ounces) cream cheese
4 cups (loose pack) frozen hash brown potatoes
1/2 cup shredded sharp Cheddar cheese
PREPARATION:
In a saucepan, saute onion and celery in butter slowly until tender. Add soup, milk, and cream cheese; cook over medium low heat, stirring, until smooth. Combine potatoes and onions in a large bowl; stir in the soup mixture. Pour into a 10x7x1 1/2 inch baking dish; cover with foil. Bake at 350° for 1 hour and 15 minutes, or until potatoes are tender. Remove foil and top with the shredded cheese. Return to oven to melt cheese.
Serves 6.
Source: Diana Rattray, About.com
UNBAKED CHOCOLATE DROPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 cups sugar
1/2 cups cocoa
1/2 cup milk
1 tsp vanilla extract
1/2 cup butter
1 cup coconut
3 cups oats
1/2 cup nuts; chopped
Combine sugar, cocoa, milk, vanilla, and butter in large saucepan.
Cook on high heat for five minutes only. (235 F)
Add coconut, oats, and nuts all at once to cooked mixture.
Drop immediately by teaspoons onto waxed paper.
PINWHEEL APPLE COBBLER
~Shared by Treva, NC
This apple cobbler extraordinaire is made cinnamon-roll style.
Prep Time:35 min
Start to Finish:1 hr 20 min
Makes:10 servings
1/2 cup butter or margarine
2 cups sugar
2 cups water
1 1/2 cups Gold Medal® self-rising flour
1/2 cup shortening
1/3 cup milk
2 cups finely chopped peeled baking apples (2 medium)
1 teaspoon ground cinnamon
1. Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
2. Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
3. On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
4. In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
5. Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease water to 1 3/4 cups.
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HEART HEALTHY TACO SOUP
~Shared by Marilyn, Canton, OH
This tastes great, is easy to make, and best of all it's good for your heart! I love tacos and this sounds like something I want to make, soon.
1 lb. grilled or baked chicken, diced (or ground chicken or turkey)
2 cans pinto beans (drain the beans to reduce sodium)
2 cans diced tomatoes with green chilies
1 chopped onion
1 can creamed corn
1 can black beans (drain the beans to reduce sodium)
1 packet of powdered taco seasoning mix
1 packet of powdered ranch dressing mix
1 cup of water
Add all ingredients to a crock pot or stock pot and heat through.
Garnish with low fat sour cream and/or low fat shredded cheddar cheese if desired.
Makes 4 quarts.
Source: Jennifer TV Show, This is from a Pittsburgh TV show.
WILD RICE
~Shared by Mary S., Nashville, TN
Yield: 4-5 servings
INGREDIENTS
- 1 cup wild rice, or wild rice mixture, uncooked
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1/2 cup diced green, or red, peppers
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups 98% fat-free, reduced-sodium chicken broth
DIRECTIONS
Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper over vegetables. Stir. Heat chicken broth. Pour over ingredients in slow cooker. Cover. Cook on HIGH 2-1/2 to 3 hours, or until rice is soft and liquid is absorbed.
Nutritional Information Per Serving (1/5 of recipe): Calories: 157, Fat: 3 g, Cholesterol: 0 mg, Sodium: 370 mg, Carbohydrate: 27 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
Source: "Fix-It and Forget-It Diabetic Cookbook"
TUNA POMODORO
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 25 Minutes
4 servings, about 1 cup each
Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.
INGREDIENTS
8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil
DIRECTIONS
Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
Nutrition Information
4 servings, about 1 cup each - Facts Per Serving:
Calories: 349 Fat. Total: 8g Carbohydrates, Total: 50g
Cholesterol: 27mg Sodium: 33mg Protein: 22g
Fiber: 9g % Cal. from Fat: 21% Fat, Saturated: 1g
Source: EatingWell Magazine
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CHICKEN GYROS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1 cup plain low-fat yogurt or light sour cream
- 3/4 cup peeled, seeded, finely chopped cucumber
- 1/2 teaspoon dried dill
Rest of ingredients:
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in half
- 8 leaves romaine lettuce
- 2 medium-small plum tomatoes, thinly sliced
- 4 slices red onion, separated into rings
DIRECTIONS
Combine all of the sauce ingredients and stir to mix well. Cover and refrigerate until ready to use.
Combine the chicken, lemon pepper, oregano, and garlic powder in a medium bowl and toss to mix well. Coat a large nonstick skillet with olive oil and preheat over medium-high heat. Add the chicken and stir-fry for several minutes, until nicely browned and no longer pink inside. Remove the skillet from the heat and set aside.
To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel and microwave on high power for about 45 seconds. If heating only one pita at a time, microwave for only 15 seconds.
To assemble the sandwiches, line each pita half with a lettuce leaf, add some of the chicken, tomatoes, onion slices, and sauce. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 346, Carbohydrate: 40 g, Cholesterol: 69 mg, Fat: 6.4 g, Saturated Fat: 1.5 g, Fiber: 5.4 g, Protein: 36 g, Sodium: 544 mg, Calcium: 182 mg
Diabetic Exchanges:
2 Starch, 3 Very Lean Meat, 1 Vegetable, 1/4 Low-Fat Milk, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
ARUGULA AND WATERCRESS SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 side dish servings
INGREDIENTS
- 2 cups torn, washed arugula leaves
- 2 cups washed watercress leaves, stemmed
- 1 orange, peeled, sectioned, seeded, and chopped
- 2 tablespoons toasted almond slivers
Dressing:
- 2 tablespoons olive oil
- 1/4 cup orange juice
- 1/2 teaspoon grated orange zest
- 2 teaspoon lemon juice
- Salt and pepper, to taste
DIRECTIONS
Combine the arugula, watercress, orange, and almonds in a large salad bowl.
Whisk together the olive oil, orange juice, zest, and lemon juice in a small bowl. Add salt and pepper to taste. Pour over the salad and serve.
Nutritional Information Per Serving (1 cup): Calories: 108, Fat: 8 g, Cholesterol: 0 mg, Sodium: 11 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g Diabetic Exchanges: 1/2 Fruit, 1-1/2 Fat
Source: "The Diabetes Food and Nutritional Bible"
NORWEGIAN NUT BREAD
~Shared by Mary S., Nashville, TN
Yield: 12 servings (Makes 2 small loaves, 6 slices each)
INGREDIENTS
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped almonds, filberts and sunflower seeds
- 1/4 cup non-fat dry milk powder
- 1 cup unsifted whole-wheat flour
- 1/2 cup raisins
- 1 tablespoon grated orange zest
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons walnut oil
DIRECTIONS
Preheat oven to 375 degrees F. Coat 2 empty 16-ounce cans with non-stick cooking spray. In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with a small spatula and cool on rack.
Nutritional Information Per Serving (1 slice): Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g, Protein: 5 g, Sodium: 254 mg, Fat: 5 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
LEEK MUSHROOM CHEESE PATE
~Shared by Mary S., Nashville, TN
Yield: 8 to 10 servings
INGREDIENTS
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
DIRECTIONS
Line a 9 x 5 - inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat. Add garlic, leeks and carrots; cook 3 minutes, stirring occasionally. Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta, cream cheese, ricotta and lemon juice; puree until smooth. Spoon into prepared loaf pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill. Serve with crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe): Calories: 80, Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g, Fat: 5, Sodium: 124 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
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SAFFRON RISOTTO WITH SHRIMP
~Shared by Mary S., Nashville, TN
1 to 1-1/2 cups low sodium organic chicken broth, hot
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 cup Arborio rice
Pinch saffron threads
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt
Freshly ground white pepper
8 large fresh shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot. Put 2 tablespoons each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and sauté, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes. Add the rice and saffron and sauté, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring continuously, until it has been almost completely absorbed by the rice, about 3 minutes. Using a ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir continuously until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another ladleful and repeat the procedure, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender but still chewy, surrounded by a creamy but not runny sauce. Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.
Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and sauté them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice. Spoon the risotto to form beds on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.
Serves 2.
MUSHROOM STROGANOFF
~Shared by Mary S., Nashville, TN
8 oz. whole fresh mixed Mushrooms, white, cremini, portabella or shiitake
2 Tbsp. vegetable oil
1/2 cup sliced onion
2 cloves garlic, minced
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried
1/2 tsp. minced fresh rosemary or 1/8 tsp. dried
1/2 cup each vegetable broth and sherry
1/2 cup low fat sour cream
1 tsp. each cornstarch, Dijon mustard and tomato paste
1 Tbsp. minced chives, optional
Quarter the white and cremini mushrooms; remove stems from shiitake mushrooms. Slice shiitake and portabella mushrooms. In large skillet heat oil over medium heat. Sauté mushrooms, onion, garlic, thyme and rosemary for about 3-4 minutes or until softened. Add vegetable broth and sherry; bring to boil and cook over medium heat for 5 minutes.
Meanwhile mix sour cream, cornstarch, mustard and tomato paste until smooth. Add to mushroom mixture, stirring constantly. Bring to boil stirring constantly and boil for 1-2 minutes or until slightly thickened. Serve over cooked noodles, rice or mashed potatoes. Garnish with chives if desired. Serves 2. Note: You could thinly slice some left over steak and mix in with this for a more traditional stroganoff.
CHICKEN CURRY
~Shared by Mary S., Nashville, TN
12 oz. boned chicken, breast or thigh
1 can coconut milk
1 Tbsp. oil
2 Tbsp. green curry paste (ASIAN STORE)
a little salt
4 oz. peas, fresh or frozen
8 Kaffir lime leaves or torn cilantro
3 Tbsp. basil leaves, torn
Cut the chicken into 1" pieces. Gently heat the coconut milk until very hot but do not allow to boil. Heat the oil in a shallow frying pan and fry the chicken over a high heat for 2 minutes until golden. Add the curry paste to the coconut milk and stir. Add the salt and lime leaves. Pour over the chicken and stir. If using fresh peas add them now frozen peas should be added 5 minutes before the end of cooking time) Simmer very gently for 12 minutes. Scatter over the torn basil leaves and serve immediately.
Serves 2 to 3.
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CAMPBELL'S SOUP TIME CHICKEN & NOODLES
1 can cream of chicken soup
1/2 cup milk
1/3 cup Parmesan cheese
1/8 tsp. pepper
3 cups cooked butter noodles
2 cups cooked cubed chicken
In saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Heat thoroughly over low heat.
EASY ELEGANT SHRIMP STROGANOFF
1 pkg. (8 oz.) fettuccine, uncooked
2 Tbl. butter or margarine
2 Tbl. finely chopped onion
1/2 lb. fresh shrimp, peeled and deveined
1 can (10-3/4oz.) condensed cream of shrimp soup
1/2 cup milk
1/2 cup dairy sour cream
1/4 tsp. paprika
Salt and pepper to taste
Cook fettuccine according to package directions; drain. Meanwhile, in large skillet, melt butter and cook onion until tender. Add shrimp and continue cooking until shrimp is done. Blend in soup and milk; heat through. Stir in sour cream and paprika, being careful not to boil. Serve sauce over hot cooked fettuccine.
4 to 6 servings.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CABBAGE SUPREME
1 beef bouillon cube
1/4 cup hot water
5 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onion
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup butter or margarine
1 tsp. prepared mustard
1/3 cup chopped pecans
1/4 tsp. paprika
Dissolve bouillon cube in water. Combine bouillon, cabbage, carrots, onion, salt and pepper in a heavy saucepan; toss lightly. Cover and cook over low heat 5 minutes, stirring occasionally. Drain and set aside. Melt butter in a small saucepan; stir in mustard and pecans, and continue cooking 1 to 2 minutes, stirring constantly. Pour over vegetables, and mix well; sprinkle top iwht paprika.
Source: Southern Living 1979 Annual Recipes
TUNA NOODLE SALAD
1/2 c. chopped onion
3 T. chopped ripe olives
2 tsp. chopped pimento
1 T. garlic vinegar
1 T. light cream
1 c. real mayonnaise
1 lg. can tuna, drained
1 lg. can Chinese Chow Mein noodles
Mix all ingredients in order, except noodles. Add noodles just before serving.
ZESTY SALT SUBSTITUTE
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Combine, and after mixing well store in a spice shaker with a tight-fitting lid. Keep in a cool dry place.
CHEESY SQUASH CASSEROLE
2 pounds yellow squash
1 medium onion
2 teaspoons margarine
2 tablespoons all-purpose flour
1 cup fat free-milk
1/2 cup shredded reduced-fat mild Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1/3 cup toasted bread crumbs
Preheat oven to 350 degrees.
Wash and slice squash. Chop onion. Cook squash and onion in a small amount of boiling water 10 to 15 minutes until vegetables are tender. Drain and set aside.
Melt margarine in medium saucepan over medium heat. Add flour, cook 1 minute, stirring constantly, add milk and stir constantly until mixture is thickened and bubbly. Remove from heat; add cheese, salt and pepper, stirring until cheese melts. Add squash mixture; stir well.
Coat shallow 1 1/2 quart casserole dish with cooking spray and put squash mixture in dish. Sprinkle breadcrumbs evenly over squash.
Bake at 350 degrees for 20 to 25 minutes or until mixture is thoroughly heated.
Makes 8 portions, 1/2 cup each
Calories: 83
Carbohydrates: 11 grams
Protein: 4 grams
Fat: 3 grams
Saturated fat: 1 gram
Cholesterol 5 milligrams
Sodium: 243 milligrams
Dietary fiber: 2 grams
Points 2
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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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