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A to Z Recipes
April 26, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I've had major computer problems and am looking at getting another computer as I have definitely outgrown this one. I have a loaner that I will try and buy if it works out. We'll try getting all my information transferred over onto it and see what happens. All I need is another expense... at least this one is used and won't cost me an arm and a leg (just an arm - I can type one-handed).
The newsletter materials take up a huge amount of space.
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.
If you're looking for super recipes and a little fun tossed in, you've certainly come to the right place. I'm simply delighted with the offerings here, all thanks to some of your a2z
friends and family!
We'll see you here again on Wednesday, God willing.
Kitchen tools and gadgets at Amazon.com.
PS:
As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in April and October when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
I am so grateful to these readers who recently donated to help defray a2z's April expenses:
Joan, Savona, B.C.
Nancy, FL
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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What Granny Would Say
~Shared by Treva, NC
I had a very hectic day today
Seems nothing I did went my way.
I fretted and stewed and worried,
Rushed here and there, always hurried.
Then I recalled what my granny would say,
"This too, my dear, will pass away."
Finally evening came and I was alone
With a little time to call my own.
I breathed a sigh into the air,
For now it seemed I hadn’t a care.
But in my memory, I heard granny say,
"This too, my dear, will pass away."
So, I snuggled in for a good nights rest,
Vowing tomorrow just to do my best,
For when troubles come they never stay,
And good times seem to hurry away,
Granny was right when she would say,
"This too, my dear, will pass away."
Enjoy the good times while they’re here
And face the bad times without fear
For nothing on earth lasts forever
Each moment of life we must savor.
Live life and love while you may,
For this too, my dear, will pass away.
©Lora Cox
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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WATER, WATER EVERYWHERE
~Shared by Patricia, Charlevoix, MI
One glass of water shuts down midnight hunger pangs for almost 100% of the dieters studied in a University study.
Lack of water is the #1 trigger of daytime fatigue.
Preliminary research indicates that 8-10 glasses of water a day could ignificantly ease back and joint pain for up to 80% of sufferers.
A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen.
Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 50% less likely to develop bladder cancer.
Are you drinking the amount of water you should every day?
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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Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
3rd Doug in Harvard, Nebraska
3rd Sue in Rougemont, North Carolina
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illinois
5th Twain F. in Milton, Pennsylvania
5th Karen in Garland, Texas
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
17th Shelia S. in Dandridge, Tennessee
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
25th Nancy C. in Florida
25th Regina in Bangalore, Karnataka, India
27th Alicia M. in Paris, Texas
27th Iman in Shomolu, Lagos
27th Cassandra in Raleigh, North Carolina
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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ASSORTED FUNNIES
~Shared by Jim D., WA State
My seven-year-old son informed us that part of his tooth had come out. We checked and, sure enough, a piece had broken off.
Trying to lighten the moment, I asked my husband, "What do you suppose the tooth fairy gives for half a tooth?"
"Nothing," he replied, "She wants the tooth, the whole tooth, and nothing but the tooth."
"To cease smoking is the easiest thing I ever did. I ought to know because I've done it a thousand times."
--Mark Twain
Why do fat chance and slim chance mean the same thing?
Schwartz goes to see his Rabbi.
He says, "Rabbi, I think my wife is poisoning me."
The Rabbi says, "I'll tell you what...let me talk to her. I'll see what I can find out and I'll let you know."
A week later the Rabbi calls Schwartz and says, "I spoke to your wife on the phone for four hours."
Schwartz asks, "Do you have any advice?"
The Rabbi says, "Yeah. Take the poison."
"Instructions For Life"
Never sell your teddy bear, letter sweater, or high school yearbooks at a garage sale. You'll regret it later.
Q. How is playing the bagpipes like throwing a javelin blindfolded?
A. You don't have to be good to get everyone's attention.
A young woman is widowed after only a few years of marriage, and it is not long before her friends begin to ask her if she is thinking of marrying again.
"Right now, no," the young woman answers. "I've hardly begun to enjoy using the remote control."
"For safety's sake, I try not to go to the ATM at night. I also try not to go with my four-year-old who likes to scream, 'We got money! We got money!' "
-- Paul Clay
Q. When does a woman enjoy a man's company?
A. When she owns it!
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CARAMEL-PECAN CHEESECAKE PIE
~Shared by Pat in Minden, NV
Note from Publisher: Pat's hubby owns Phil's Creative Chocolates and is an author. His latest book is:
Gourmet Made
Easy. See both items in the A to Z Readers' Family-Owned Business Guide section of this issue.
This is a great recipe for those of you that like/love pecans.
1 pkg. (8oz.) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 unbaked pastry shell (9-in.)
1-1/4 cups chopped pecans
1 cup caramel ice cream topping
In a bowl, beat the cream cheese, sugar,1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes, if pie browns too quickly). Cool on wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. refrigerate leftovers.
Source: Taste of Home
PEPSI BBQ SAUCE
~Shared by Jim D., WA
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until soft.
Add:
2 c. Catsup
6 oz. Pepsi
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar
Simmer 1 hour or until thick.
HASH BROWN CASSEROLE
~Shared by Larry J., Spring Hill, TN
1 lb. bag Frozen Shredded Potatoes
2/3 cup finely-diced onion
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
16 oz sour cream
salt and pepper to taste
Mix all ingredients together. place in an oven safe casserole dish and bake covered for 30 minutes. remove cover and return to oven for another 30 minutes until browned.
PASTINA & EGG SOUP WITH SPINACH
Zuppa di Pastina all'Uova e Spinaci
~Shared by Cathy L., Staten Island, NY
SERVES 8
Pastina, those tiny beads of hard semolina pasta, always have a place in chicken soup, and children especially seem to love scooping them up. This version takes minutes to prepare with canned low-sodium chicken or vegetable broth. But if you want to make it using homemade broth, refer to our recipe for making broth ahead of time and freezing it for future use. This recipe can easily be cut in half.
INGREDIENTS
2 quarts prepared low-sodium chicken or vegetable broth
1 cup pastina
4 cups washed spinach leaves, torn into small pieces, or 2 packages frozen spinach, defrosted and well drained*
4 eggs
1 cup grated Parmigiano-Reggiano cheese
DIRECTIONS
Bring the broth to a boil in a soup pot, stir in the pastina, cover the pot, and cook for 5 minutes over medium high heat. Lower the heat to medium, stir in the fresh or frozen and defrosted spinach, and cook for 1 minute.
Whisk the eggs and cheese together in a soup tureen or deep bowl.
Slowly ladle the hot soup into the soup tureen; stir the soup as you ladle. The heat will cook the egg. Serve immediately.
* Save time by purchasing cleaned, packaged spinach in the produce section of the grocery store.
Source: CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
ORANGE CREAM SAUCE
~Shared by Doe, Oliver, B.C.
Makes 3 c
6 egg yolks
2/3 c sugar
2/3 c orange juice
2 tsp orange zest
1 tsp lemon peel
1/8 tsp salt
2 tbsp lemon juice
1 c sour cream
Lightly beat egg yolks in d.b. Blend in rem ingred except sour cream. Cook, stirring constantly over simmering not boiling water, til thick, abut 15 mins. Chill stir til smooth, blend in sour cream. Spoon on sliced cake. Note-If you want a thicker sauce, chill it several hours after adding sour cream.
My note- Over chocolate cake, pound cake, ice cream, ice box pies, mocha pie, brownies with vanilla ice cream & sauce,
TOMATO SOUP WITH CRABMEAT AND GIN
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
Makes 4 servings
3 Tbsp. butter
1 medium onion, halved and thinly sliced
1 large garlic clove, chopped small
2 Tbsp. tomato paste
2 Tbsp. all-purpose flour
3 cups chicken or vegetable broth or stock
1 28 oz. can of diced tomatoes including liquid
1/2 tsp. granulated sugar
2 tsp. chopped fresh dill
1/2 tsp. salt
1/2 tsp. white pepper
2 oz. gin
1/2 cup fresh or canned crabmeat, drained well
4 sprigs fresh dill for garnish
In a medium size cooking pot, on medium heat, melt butter. Add onion and garlic and cook
until tender, about 4 - 5 minutes. Stir in tomato paste and flour and cook for 1 minute, stirring continuously. While stirring, slowly pour in the broth. Stir in the tomatoes including liquid, sugar and bring the soup to a simmer and simmer for 10 minutes. Puree the soup in a food processor or blender or use a hand held immersion blender. Stir in the dill weed, salt and pepper and return the soup to simmer. Pour 1/2 ounce of gin into 4 soup bowls. Ladle the soup over the gin in the bowls. Place 2 tablespoons of crabmeat in the centre or each bowl and garnish with a sprig of fresh dill.
FETTUCCINI DIABLO
~Shared by Ann, Mims, FL
Ingredients
1 box (16 oz) fettuccini
kosher salt
extra-virgin olive oil
2 cloves garlic, minced
2 dried red chiles (or equivalent in crushed red chile flakes)
1 can (28 oz) san marzano tomatoes
1/2 cup torn fresh basil
1 medium onion, finely chopped
1 cup assorted pitted olives
3 sprigs thyme
1 bay leaf
extra-virgin olive oil
kosher salst and freshly ground black pepper
salata ricotta for garnish
Cooking Instructions
Begin with the sauce. Take a large skillet and add a 2-count of olive oil over medium heat. Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant. Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes. Strain the san marzano tomatoes and hand crush into a separate bowl, than add to skillet. Bring to boil, turn heat to low and simmer, uncovered for 10 minutes.
Bring a large pot of salted water to a boil to cook the pasta. The salted water should taste like the sea. Cook the fettuccini al dente then drain and dump directly into the diablo sauce. a ladle and add some of the pasta water to thin out the sauce if necessary. Season with salt and freshly ground black pepper. Garnish with basil leaves and some shaved salata ricotta.
Source: Tyler Florence
STUFFED FRENCH TOAST
~Shared by Chris M., NM
From my friend Peggy (T & T)
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or equivalent. *At this point you may spread the jam on top of the cream cheese.* Arrange the remaining slices of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350º preheated oven. Bake about 45 minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit topping.
Source: http://whatscookin.proboards4.com
VICTORIAN POUND CAKE
~Shared by Patricia, Charlevoix, MI
1/2 cup unblanched almonds, whole
1/4 cup rose water
1 tsp almond extract
1 c unsalted butter
2 cups super fine sugar, or run sugar through the blender
1/2 tsp salt
12 egg whites (about 11/2 c), room temp.
21/2 cups sifted cake flour
Grease and flour 2 loaf pans. Set aside.
Preheat oven to 350 degrees.
Put almonds in a microwave safe bowl with water to cover. Microwave until water comes to a boil and then remove. Let cool. When water has cooled take almonds out and slip the skins off. Allow to dry on a towel.
Put the almonds into a food processor and pulse until the nuts are coarsely chopped. Add the rose water, and almond extract, and continue to pulse until the mixture is pasty but not totally smooth.
Remove 1/3 cup of the egg whites and set aside.
Rinse the mixer bowl and beaters with a little lemon juice. Drain the juice out and add the remaining egg whites. Beat until foamy. Continue to beat while slowly adding 1/2 c sugar. Beat to peaks that curl slightly when beaters are removed.
Remove whites from bowl, or use a second beater bowl.
Beat the butter until creamy. Add the sugar and continue beating until smooth and graininess is gone. Scrape the bowl and beaters and beat a few more minutes.
Add in almond mixture, reserved egg whites, and salt. beat until thoroughly mixed.
Now add in the flour by hand mixing well. You can use a mixer but adding by hand will keep the texture more delicate.
Once the flour is incorporated into the butter, start adding the egg whites in. Fold in 1/3 of the whites to lighten the batter and then fold in the remaining whites carefully.
Spoon the batter into the loaf pans and bake for 1 hour 15 minutes. Start checking for doneness after an hour. When done the cakes will have a crack int he top and a toothpick will come out clean.
Let cool for 20 minutes in the pans, then loosen from the pans and turn out to finish cooling. Wrap and leave at room temp for 24 hours for best flavor.
Makes 2 loaves.
DOGGONE GOOD CHILI
~Shared by Linda H., Rosharon, TX
1 lb hamburger
1+ lb Southern style pork ribs cut in cubes
2+ dozen hot dogs, grated
2-3 Serrano chilies
1-2 chopped Poblano chilies
1 chopped red pepper
1 lg. onion, chopped
45 cloves chopped/pressed garlic
1-2 tablespoons chili powder
8-12 fresh tomatillos, chopped
2 cans chicken broth
Pickled Jalapeno juice – to taste
1 bottle St. Arnold “Lawnmower” beer
1/3-1/2 cup Vidalia onion vinaigrette
2-3 teaspoons cumin
1+ tablespoon oregano
2-3 teaspoons pepper
¼ cup olive oil
Container of choice: Dutch oven or large skillet.
Sauté onions in olive oil. Add hamburger and pork and brown.
Add remaining ingredients. Bring to boil. Simmer and stir occasionally.
Simmer covered all day on low or transfer to crock pot and cook on low over night.
TERRY JOHNSON'S HAWAIIAN LUAU BARBECUED BEEF RIBS
~Shared by Johnny, LA
Grilled beef short ribs with a spicy marinade: a recipe by the winner of the1980 Nevada State Chili Contest.
Yield: 2 2/3 cups sauce
Serves 4 to 6
INGREDIENTS:
1 cup soy sauce
6 tablespoons dark brown sugar, packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile, or to taste
2 teaspoons five-spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 to 6 pounds beef short ribs
PREPARATION:
To Prepare the Sauce: In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
To Barbecue the Ribs: Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs. When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Place the ribs on the grill and sear for 10 minutes each side. Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Serving Suggestions: Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with rice molds (below). A fresh fruit salad tops off this perfect barbecue. To Make Rice Molds: Make rice molds by simply pressing cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tablespoons each of chopped Bermuda onion and slivered toasted almonds. Garnish each portion of rice with minced parsley after you unmold it.
CREAMED SPINACH
(Like Boston Chicken®)
~Submitted by Julia, TX
INGREDIENTS:
2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
dash nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-cooked egg, sliced, optional
PREPARATION:
Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto serving dish and top with hard-cooked egg slices, if using.
Serves 4.
Source: Diana Rattray, About.com
THAI CHICKEN IN THE CROCK POT
~Shared by Luanne, FL
6 chicken thighs
32 ounces canned diced tomatoes
1/3 cup creamy peanut butter
1 medium belle pepper sliced
1 medium white onion sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Directions:
In crock pot add sliced pepper and onion to bottom of crock pot.
Add chicken thighs.
In bowl mix diced tomatoes, peanut butter and red pepper flakes. Pour over chicken thighs and cook about 8 hours depending on your crockpot.
Serve this over cooked rice.
GERMAN CHOCOLATE SURPRISE CAKE
~Shared by Barb, Chula Vista, CA
1 box German Chocolate cake mix
1 cup chopped pecans (optional)
1 8 oz cream cheese softened
1 stick butter softened
1 box powdered sugar
1 cup coconut
Preheat oven to 350 and grease a 9 x 13 cake pan.
Prepare cake mix according to package directions and add nuts if using. Pour into prepared pan.
Blend cream cheese and butter till smooth. Add powdered sugar and coconut. (This mixture will be very thick). Drop by teaspoon on top of unbaked cake til mixture is all used up.
Bake for 40 - 45 minutes.
The cake batter rises and the cream cheese mixture settles on the bottom.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CREAMY ASPARAGUS CHOWDER
~Shared by Pat, Merritt Island, FL
(About 2 1/2 quarts)
This is a tasty flavorful soup with the distinct flavor of asparagus with thyme, marjoram and cheese.
Ingredients
1/4 C. butter or margarine
2 medium onions, chopped
2 C. chopped celery
1 garlic clove, minced
1/2 C. all-purpose flour
1 large potato, peeled and cut into 1/2” pieces
4 C. milk
4 C. chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
4 C. chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato
Directions
In a Dutch oven, melt butter; sauté onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
SPINACH LASAGNA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
SMOKED SAUSAGE, CABBAGE, AND POTATO SOUP
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 30 Minutes
Serves 4
Sausage is one of our favorite soup ingredients, but we're less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)
1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
Variation:
In a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.
Source: Quick from Scratch - Soups and Salads
SHRIMP ROCKEFELLER
~Shared by Larry J., Spring Hill, TN
Small in size but not in taste.
INGREDIENTS:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
TO PREPARE:
Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley, garlic, and spinach and saute 10 minutes. Pour water over bread and break up. Add to vegetable mixture and stir. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture. Combine melted butter, crumbs, and cheese. Sprinkle mixture over top and bake at 400 degrees for 15 minutes. May be refrigerated overnight before baking.
SERVES: 6 (10 - 12 as an appetizer)
Source: Little Rock Cooks...Recipes Handed Down from Generation to Generation
AMARETTO FILLED CHOCOLATE STRAWBERRIES ON WHITE CHOCOLATE FETTUCCINE
~Shared by Doe, Oliver, B.C.
For the Chocolate Fettuccine:
7oz wh choc melted
1/4c light corn syrup
icing sugar
For Berries:
24 lg ripe strawberries, patted dry
Amaretto liqueur
8oz dark sweet choc, melted
Sauce:
24 lg ripe strawberries
In sm bowl, mix together the white choc and corn syrup until a soft dough forms. On parchment or wax paper surface, gently roll out dough by hand to 1/8" thickness. Cool until stiffened. Cut choc into thin strips to resemble cooked fettuccine, about 1/3" wide. Or if you have a pasta machine, run it thru the fettuccine cut, letting it fall into a pile of icing sugar to prevent sticking. Chill for later use.
Using a cooking syringe, inject 24 of the berries with a squirt of amaretto. Dip each berry into the melted dark choc. Place berries on parchment or wax paper on baking sheet and cool in fridge.
Puree remaining berries until smooth. Press thru a fine mesh strainer. Cover each plate with a layer of sauce, add a few fettuccine noodles and top with three choc dipped strawberries.
SWEET AND SOUR PORK
~Shared by Patricia, Charlevoix, MI
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. Heat the oil for deep--frying to 375 degrees Fahrenheit.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.
MARSHMALLOW DIVINITY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/2 Cup water
2 Cups sugar
1 Dash salt
1 jar marshmallow creme -- (1 pt.)
1 Teaspoon vanilla
1/2 Cup chopped nuts or fruit
Bring water, sugar, and salt to rolling boil in heavy pan and continue to boil until 250 degrees or hard ball stage. Add boiling syrup to marshmallow cream all at once. Stir until mixture forms soft peaks. Add vanilla and nuts or fruit. Stir well and work quickly because it sets up pretty fast. Drop in puffs on buttered foil or cookie sheet.
Servings: 4
MEDITERRANEAN MEATBALLS WITH YOGURT SAUCE
~Shared by Linda H., Rosharon, TX
1 cup Greek yogurt (full fat, reduced fat, or fat free – your choice)
4 tablespoons fresh mint, chopped
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cloves garlic, finely chopped
Salt and ground black pepper
4 cups chicken stock or water
3 teaspoons ground cinnamon, divided
1/2 pound ground turkey breast
2 tablespoons flat-leaf parsley, chopped
1 teaspoon ground cumin
Preheat a medium saucepot over medium-high heat.
In a medium mixing bowl, combine the yogurt, mint, lemon juice, lemon zest and garlic. Season with salt and ground black pepper and set aside.
Place a medium pot over high heat with the chicken stock or water and 1 teaspoon cinnamon. Bring the liquids up to a bubble then reduce the heat to simmer.
Meanwhile, in a medium mixing bowl combine the turkey, parsley, remaining cinnamon, and some salt and freshly ground black pepper. Roll the meat into cherry tomato-sized meatballs and drop them into the hot liquid. Cook them in the liquid until they’ve cooked through, 3-5 minutes.
To serve, plate meatballs and top each with a dollop of yogurt sauce.
Serves 4-6
Source: Pete, winner of the Rachael Ray challenge
BLUEBERRY ICE CREAM
~Shared by Johnny, LA
2 cups fresh blueberries, stemmed
1/2 cup granulated sugar
2 1/2 cups light cream or half-and-half
Fresh blueberries (for decoration)
Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool.
Stir in the cream, mixing well. Pour the mixture into a container and cool completely. Cover and chill for at least 1 hour before freezing until firm, beating twice at hourly intervals.
About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with blueberries.
Serves 6.
ONION SOUP
~Submitted by Julia, TX
An onion soup recipe purported to be similar to Bennigan's famous onion soup.
Ingredients:
1 large onion, quartered and sliced
1/4 cup butter
2 tablespoons canola oil
3 tablespoons flour
4 cups chicken broth
4 cups beef broth
8 slices from a crusty baguette
shredded Mozzarella cheese or Swiss cheese
grated Parmesan cheese
Preparation:
In a Dutch oven, slowly sauté onions in butter and oil until onions are transparent and turning yellow, but not browned. When tender, turn heat to lowest setting and add flour, stirring until well blended. Add chicken and beef broths; heat through. Divide among 8 oven safe bowls. Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices. Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.
Serves 8.
Source: Diana Rattray, About.com
GRILLED HONEY MUSTARD BRATS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 C. honey mustard
1/4 C. mayonnaise
2 t. Worcestershire sauce
1/4 t. celery seed
8 uncooked bratwurst links
8 brat buns
In a small bowl combine mustard, mayonnaise, Worcestershire sauce and celery seed. Pour 3/4 cup into a large resealable plastic bag, add brats. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining sauce.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill brats, covered over medium heat for 10 minutes, turning frequently. Baste with 2 tablespoons of reserved sauce, grill 3 minutes longer.
Turn and baste with 2 tablespoons sauce, grill 3-5 minutes longer or until no longer pink. Serve on buns with remaining sauce.
CRANBERRY OATMEAL COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
6 oz sweetened dried cranberries
2/3 cup semi-sweet chocolate chips,
walnuts or pecans (or without if you prefer)
Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chips or nuts. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10 minutes or until golden brown.
Makes about 2 dozen.
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PEPPERED GARLIC FLOUNDER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6 (6-ounce) flounder fillets
1/4 cup low-sodium soy sauce
2 tablespoons minced garlic
1 1/2 tablespoons lemon juice
2 teaspoons "measures-like-sugar" calorie-free sweetener
1 tablespoon mixed peppercorns, crushed
Cooking spray
Place fish in a shallow baking dish. Combine soy sauce and next 3 ingredients; pour over fish. Cover and marinate in refrigerator 30 minutes.
Preheat broiler.
Remove fish from marinade, and discard marinade. Sprinkle fish evenly with peppercorns, pressing firmly so peppercorns adhere to fish.
Place fish on rack of a broiler pan coated with cooking spray. Broil 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter.
Yield: 6 servings (serving size: 1 fillet).
GUACAMOLE-STUFFED EGGS
~Shared by Jim D., WA
Makes 6 servings
Ingredients
6 large eggs
½ cup Quick Guacamole (recipe follows)
Kosher salt & cracked black pepper to taste
Ingredients
1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
2. Cut each egg in half; remove and discard yolks. Fill each half with 2 teaspoons guacamole. Sprinkle with salt and pepper.
Nutrition Information
Per serving: 55 calories; 3 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 4 g protein; 1 g fiber; 223 mg sodium; 48 mg potassium.
What you get: Protein, fiber, no cholesterol.
0 Carbohydrate Servings
Quick Guacamole
Makes 8 servings, about 1/3 cup each
3 avocados, diced (about 3 cups)
1 cup Fresh Tomato Salsa (recipe follows) or prepared salsa
1 tablespoon lemon juice
1/4 teaspoon salt
Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice and salt; stir to combine.
NUTRITION INFORMATION: Per serving: 96 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 4 g fiber; 108 mg sodium.
Nutrition bonus: Vitamin C (20% daily value), Fiber (16% dv).
Fresh Tomato Salsa
Makes 10 servings, 1/2 cup each
4 cups diced tomatoes (5-6 medium)
3/4 cup finely diced red onion (about 1 small)
1/4 cup red-wine vinegar
1-2 jalapenos, seeded and minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
Pinch of cayenne pepper, or more to taste
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 124 mg sodium; 185 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Lycopene.
0 Carbohydrate Servings
Exchanges: 1 vegetable
Source: EatingWell Magazine
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LEMONY SUMMER SQUASH
~Shared by Mary S., Nashville, TN
Yield: 4 Side-dish servings
INGREDIENTS
- 1 pound summer squash
- 1 tablespoon walnut oil
- 1 garlic clove, minced
- 1 teaspoon dried rosemary, crumbled
- 2 tablespoons fresh lemon juice
- Pepper to taste
DIRECTIONS
Slice squash in 1/4-inch rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.
Nutritional Information Per Serving (1/4 of recipe): Calories: 31, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 1 g, Sodium: 3 mg, Fat: 2 g
Diabetic Exchanges: 1 Vegetable
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
SEAFOOD GARLIC ANTIPASTO
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 pound scallops, squid or shrimp, or a combination, cut into pieces
- 3/4 cup chopped snow peas
- 3/4 cup chopped red peppers
- 1/2 cup diced tomatoes
- 1/3 cup red onions
- 1/3 cup minced coriander or dill
- 1/4 cup sliced black olives
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1-1/2 teaspoons minced garlic
- Pepper to taste
DIRECTIONS
In a nonstick skillet sprayed with vegetable spray, cook the seafood over medium-high heat for 3 minutes, or until just done. Drain excess liquid, if any, and place seafood in serving bowl. Let cool slightly.
Add snow peas, red peppers, tomatoes, red onions, coriander and olives; mix well. Whisk together lemon juice, olive oil, garlic; pour over seafood mixture. Add pepper to taste. Chill for 1 hour before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 150, Carbohydrate: 7 g, Fiber: 1 g, Protein: 17 g, Fat: 6 g, Sodium: 137 mg, Cholesterol: 115 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat
Source: "The Best Diabetes Cookbook" by Katherine Younker
GREEN BEANS WITH LEMON PEPPER
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon red peppercorns
- 1 tablespoon green peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon white peppercorns
- 2 lemon rinds, grated
- 2 quarts water
- 1 pound fresh green beans
- 1 teaspoon salt
- 1 lemon, cut into 4 wedges
DIRECTIONS
Grind the peppercorns in a coffee grinder until they are fine. Add the grated lemon rind and mix well.
Bring the water to a boil. Add the green beans and salt. Cook for 5 minutes, or until the beans are tender. Drain and season with 2 tablespoons of the lemon pepper per serving. Serve the green beans with a lemon wedge garnish.
Nutritional Information Per Serving (1/4 of recipe): Calories: 51, Fat: less than 1 g, Cholesterol: 0 mg, Sodium: 586 mg, Carbohydrate: 11 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: "Cooking with the Diabetic Chef" by Chris Smith
POACHED PEARS WITH FRUIT COULIS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 ripe pears, halved lengthwise and cored
- Juice of 1 lemon
For the Fruit Coulis
- 8 ounce mixed unsweetened berries (thawed if frozen)
- Sprig of fresh red currants or mint leaves, to decorate
DIRECTIONS
Arrange the pears in a large shallow-based pan, with the cored side facing down, in a single layer.
Mix the lemon juice with enough cold water to cover the pears. Bring to a boil, lower the heat and simmer gently for 5-10 minutes. The timing depends on the variety and the ripeness of the pears that you use. They should remain quite firm, but soft enough to get a dessert fork through.
Transfer the poached pears to 4 serving plates and leave aside to cool. Meanwhile, make the coulis. Puree the mixed berries in a blender or food processor, then push the mixture through a fine sieve in order to remove the seeds.
Spoon or pipe the coulis around the pear halves and decorate with a sprig of fresh red currants or mint leaves before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 134, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Carbohydrate: 34 g, Fiber: 8 g, Cholesterol: 0 mg, Sodium: 0 mg
Diabetic Exchanges: 1-1/2 Fruit
Source: "Great Healthy Food" by Azmina Govindji
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CIDER VINEGAR-&-MOLASSES-GLAZED PORK CHOPS
~Shared by Jim D., WA
Makes 2 servings
Ingredients
1 teaspoon extra-virgin olive oil
2 thin-cut boneless pork chops (8 ounces), trimmed of fat
1 shallot, finely chopped
½ jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
Instructions
1. Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
2. Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.
Nutrition Information
Per serving: 262 calories; 9 g fat (3 g sat, 5 g mono); 65 mg cholesterol; 20 g carbohydrate; 25 g protein; 0 g fiber; 245 mg sodium; 693 mg potassium.
Nutrition bonus: Selenium (60% daily value), Potassium (20% dv), Magnesium (19% dv).
Exchanges: 1 other carbohydrate, 3 lean meat
1 Carbohydrate Serving
Source: EatingWell.com
HAMBURGER SOUP
~Shared by Mary S., Nashville, TN
1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt
Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.
Serves 2
ARTICHOKE AND MUSHROOM PASTA
~Shared by Maggie, TX
6 oz. rotini pasta
3 Tbsp. olive oil
8 oz. mushrooms, sliced
2 garlic cloves, thinly sliced
1 tsp. dried oregano
1-9 oz. package frozen artichoke hearts, thawed, thinly sliced
1 1/2 cups chicken stock or canned low-salt broth
2 tsp. fresh lemon juice
1 tsp. grated lemon peel
1/4 tsp. dried crushed red pepper
5 Tbsp. butter, room temperature
1 tsp. chopped parsley
3/4 cup BelGioioso Asiago, grated
Additional grated BelGioioso Asiago
Cook pasta in pot of salted boiling water until al dente. Drain. Toss pasta with 1 Tbsp. oil.
Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup BelGioioso Asiago and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve, topping with additional cheese.
Serves 2.
Source: BelGioioso® Cheese Inc.
PEPPERED PORK TENDERLOIN WITH CHERRY SALSA
~Shared by Mary S., Nashville, TN
1/2 pound dark, sweet cherries, pitted and chopped (about 1 cup)
2 teaspoons fresh lime juice
1/4 teaspoon freshly grated lime zest
1 tablespoon finely chopped red onion
1 teaspoon finely chopped, seeded fresh jalapeño chili (wear rubber gloves)
1 1/2 teaspoons finely chopped fresh coriander
3/4 pound pork tenderloin, trimmed of excess fat
2 tablespoons crushed black peppercorns
1 tablespoon olive oil
Preheat oven to 425 degrees. In a bowl, stir together cherries, lime juice, zest, onion, jalapeño and coriander. Set aside to serve with pork. Season pork with salt and press peppercorns into it. In a large, heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch thick medallions and serve with salsa.
Serves 2.
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SUPER SMOKERS SWEET AND SPICY CHICKEN WINGS
These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take.
You'll need apple wood chips and a disposable foil pan.
Serves a crowd
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce (or more to taste; use your favorite, the hottest sauce you can stand)
3 tablespoons apple juice
Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.
Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.
Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.
Source: Peace, Love, & Barbecue by Mike Mills, Amy Mills Tunnicliffe
BAKED MACARONI AND CHEESE CARBONARA
Serves 6
1/2 cup butter
1/2 cup flour
2 cups half-and-half, or milk
1 cup milk
1 teaspoon salt
3/4 teaspoon pepper
1 cup Swiss cheese
1 cup sharp white cheddar cheese, you can substitute both cheeses with just plain cheddar cheese
5 cups cooked macaroni
12 slices thick bacon, you may also use ham
1/2 cup dry Italian bread crumbs
In a large sauce pan melt the butter. Wisk in flour until lumps are gone then gradually
whisk in milk and half and half. Add salt and pepper and stir continually until mixture thickens. When thick like a sauce add cheese and pour over cooked macaroni. Pour into greased 9x13 pan and top with bacon and bread crumbs. Bake at 350° for 20 minutes.
Source: DVO Recipes
CHICKEN AND RICE MEXICALI
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 can tomatoes & green chilies (2/3 cup)
1/2 cup chicken broth or water
2 cups grated cheddar cheese
3 cups chopped cooked chicken
3 cups cooked rice
1 cup finely chopped onion
1/2 tsp salt
3 cups corn chips
Blend all ingredients except the corn chips. Spoon 1/2 of the mixture into a buttered shallow 2 1/2 quart casserole. Layer with 1/2 of the corn chips. Repeat layers. Bake, uncovered, at 350 degrees for 45 minutes.
JOHNNY MARZETTI
1 lb. ground beef
1 lg. onion, chopped
1 can cream of tomato soup
1 cup tomato sauce
1 can stewed tomatoes
salt and pepper to taste
3 cups cooked wide noodles or elbow macaroni
Parmesan cheese
Brown meat and onions. Drain well; add salt and pepper. Cook over low heat, slowly adding soup, sauce and tomatoes. Stir in noodles. Place in 9"x13" baking pan sprayed with oil. Sprinkle with cheese. Cover and bake at 350F. for 30 minutes.
FAST VEGGIE SOUP
1/2 lb. ground meat
1 lg. can V-8 juice
1 pkg. (10 oz. or so) frozen mixed vegetables
1 c. beef bouillon OR 1 can beef broth
1/2 c. uncooked rice or noodles
Brown meat; drain fat. Place meat and remaining ingredients in large pot and cook, 30-45 minutes over medium heat. You can add any other vegetables you might have on hand as well.
TORTILLAS AND EGGS
1 dozen tortillas, cut into one-inch squares
6 to 8 eggs
1 cube margarine or butter (cut in half)
1 lb. cheddar cheese, (grated)
1 pint sour cream (not imitation, at room temperature)
1 bunch green onions (chopped, use ends)
2 cans chopped olives
1 can Rosarita Enchilada Sauce (use only 3/4 of the can)
Assembly: The easiest method is to use an electric frying pan because it is the right size and has a good lid and is easy to regulate the heat. Have all ingredients ready before you begin. Melt half the butter at medium heat and add squared tortillas. Toss around and cook at medium until most of the butter is absorbed - they will be golden in color.
Push all tortillas to the very edge of the pan, leaving as large an area in the center as possible. Melt the remaining half cube of butter in the center of the pan and crack all eggs into the pan. Do not disturb until the whites of the eggs are mostly set (medium to medium low heat). After the whites are set, toss the eggs with the tortillas. Sprinkle half the green onions over the egg mixture. Drizzle the enchilada sauce over the egg and tortilla mixture. You shouldn't use the whole can or it may be too runny.
Now, an even layer of cheese, using it all. Now, the black olives. Now, the sour cream and sprinkle the last of the onions over the sour cream as a garnish. Cover for about 20 minutes, on low heat or until you are sure the cheese is melted. Turn off the heat, remove the lid and wait a couple of minutes before serving. This will make it easier to serve.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
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GOURMET MADE EASY
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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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