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A to Z Recipes
April 29, 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. I've been a little busy lately and by the time I could get this finished it was really late.
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. We've chosen Norwood's at which to meet for our late lunch-early dinner on Saturday, August 15th. The
web site has been 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 and ends tomorrow, April 30th. 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 there to use for sharing recipes here at A to Z Recipes.
There are so many tasty recipes and things to make you think and laugh in today's issue. When was the last time you shared a recipe or other goodie for an issue? Well... it is about time you did. I look forward to hearing from you and posting your items soon! My thanks to everyone who helped out with today's issue.
We'll see you here again on Sunday, God willing.
Kitchen tools and gadgets at Amazon.com.
PS:
As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in April and October when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
I am so grateful to these readers who recently donated to help defray a2z's April expenses:
No donations received.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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We May Not Always Realize
~Shared by Treva, NC
We may not always realize
That everything we do
Affects not only our lives
But touches others too.
A single happy smile
Can always brighten up the day
For anyone who happens
To be passing by your way.
And a little bit of thoughtfulness
That shows someone you care
Create a ray of sunshine
For all of you to share.
For happiness brings happiness
And loving ways bring love
And giving is the treasure
That contentment is made of.
© Samuel Beach 2007
Send Mother's Day Flowers from $19.99 + FREE vase! Roses voted best value by WSJ!
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Welcoming the Bounty Which Springs From Mother Earth
by Carrie J. Gamble
By this time we are experiencing an “awakening” of all which has been resting during the long, harsh winter months. Suddenly bushes and trees begin to flower and plants seem to magically emerge from the cold, damp earth. Now is the time we can start to enjoy fresh produce from our gardens and local farm markets. My grandmother loved to write stories about her experiences and this one comes to mind every year around this time. She wrote, “In the spring on Sundays we always went for a walk in the woods to look for the first wildflowers. And one day, there they would be, the little lavender-blue hepaticas, peeping out from under the fallen leaves. And we would know, spring has come again. God's in his heaven, all is right with the world!”
As much as she loved taking walks in the woods to find wildflowers, my grandmother loved to cook her comfort foods with fresh fruits and vegetables. Now is the time of year we can start enjoying fresh produce from our gardens and local farm markets. Living in Northeastern United States we can now enjoy garden lettuce. What could be better than a garden salad made with the delicate leaves of fresh picked red and green lettuce leaves? Or a slice of homemade Crusty French Bread spread with strawberry or raspberry preserves? Soon we will see fresh asparagus, broccoli, strawberries and raspberries cropping up.
I'd like to share two of my grandmother's easy recipes which could be a complete meal. Her Bacon Dressing for Salads and Crusty French Bread would be a delicious, light meal for your family this time of year. The bread can be served with butter for dinner and spread with preserves for dessert! Enjoy!
Bacon Dressing For Salads
Take about 4 strips of bacon and cut into 1/4” pieces. Fry until pale brown. Take bacon out of pan. To the bacon fat add ¼ cup vinegar, ½ cup water, pinch salt, sprinkle black pepper and 2 to 3 tablespoons sugar. (according to taste) Bring to a boil and then take the pan off of the burner. You may need to add more vinegar or water. (this is according to taste) Add the bacon and cool to room temperature. This is delicious on garden lettuce, endive or potato salad. You can add whatever you would like to the salad. We usually keep it simple with thinly sliced red onion, and cherry tomatoes.
Crusty French Bread
6 cups sifted flour
2 tablespoons sugar
1 ½ teaspoons salt
2 tablespoons melted butter
1 package yeast
2 cups very warm water
Dissolve yeast in very warm water. Stir in 3 cups flour and the sugar, salt and melted butter. Beat until real smooth. Slowly add the rest of the flour. Knead until smooth. Put into a greased bowl, cover and let rise until double in bulk. Punch down and let rise again. Put the dough on the table and knead. Cut into 2 even pieces. Roll out each piece into a 9” x 12” rectangle. Then roll each up like a jelly roll, tucking the ends under. Grease cookie sheet and sprinkle with corn meal. Place the loaves on the cookie sheet. Slash top of loaves crosswise with a knife 1/2” deep and 2” apart. Let rise until double. Brush top with egg white mixed with 2 teaspoons water. Put a pan of water on bottom shelf of the oven while baking. Bake at 350 degrees for about 30 minutes. Bake until golden brown and sounds hollow when tapped.
Carrie J. Gamble is the publisher of Grandmother's Cookbook by Elizabeth Rose von Hohen. It is a collection of her grandmother's comfort food recipes made with love and her treasured memories. For more details about the cookbook and its wildflower watercolors visit:
http://www.grandmotherscookbook.com. The perfect gift for Mother's Day, Weddings and Birthdays.
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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
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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
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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
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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
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27th Cassandra in Raleigh, North Carolina
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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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APPENDECTOMY
~Shared by Jim D., WA
Two old friends happened to meet at the grocery store. "And how's your husband?" asked one.
"Oh, pretty good, now. Last week he had his appendix operated on," answered the other.
"Uh, what's an appendix?"
"It's just a tiny little thing below the belt line. It doesn't do anything and is not good for anything, but once it was operated on, things got a lot, lot better."
"Hmm, I've really got to talk to my husband about that."
THE PERKS OF BEING OVER 60 YEARS OLD
~Shared by Jessica, Corfu, Greece
1. Kidnappers are not very interested in you.
2. In a hostage situation you are likely to be released first.
3. People call at 9 p.m. and ask, "Did I wake you?"
4. No one expects you to run into a burning building.
5. People no longer view you as a hypochondriac.
6. There's nothing left to learn the hard way.
7. Things you buy now won't wear out.
8. You can eat dinner at 4:00 p.m.
9. You enjoy hearing about other people's operations.
10. You get into heated arguments about pension plans.
11. You have a party and the neighbors don't even realize it.
12. You no longer think of speed limits as a challenge.
13. You quit trying to hold your stomach in, no matter who walks in the room.
14. You sing along with the elevator music.
15. Your eyes won't get much worse.
16. Your investment in health insurance is finally beginning to pay off.
17. Your joints are more accurate meteorologists than the National Weather Service.
18. Your secrets are safe with your friends because they can't remember them either.
19. Your supply of brain cells is finally down to a manageable size.
EAR HAIR
~Shared by Jim D., WA
My neighbor found out her dog could hardly hear so she took it to her veterinarian. He found that the problem was hair in its ears, so he cleaned both ears and the dog could hear fine.
The vet then proceeded to tell her that if she wanted to keep this from recurring she should go to the store and get some "Nair" hair remover and rub it in the dog's ears once a month.
The lady goes to the drug store to get some "Nair" hair remover.
At the register the druggist tells her, "If you're going to use this under your arms, don't use deodorant for a few days."
She replies: "I'm not using it under my arms."
The druggist responds: "If you're using it on your legs, don't shave for a couple of days."
She says: "I'm not using it on my legs either; if you must know, I'm using it on my schnauzer."
The druggist replies: "Then stay off your bicycle for a week."
bareMinerals now on Beauty.com!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
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ALMOND CREAM CHEESE SQUARES
~Shared by Pat, Merritt Island, FL
(9 servings)
Almond cream cheese squares are easy to make and even better to eat. Enjoy!
Prep Time: 60 min
Bake Time: 40 min
6 RHODES brand Dinner Rolls, thawed to room temperature
8 oz cream cheese, softened
1 C sugar, divided
1/2 teaspoon almond extract
2 Tbs butter, melted
1/2 tsp cinnamon
sliced almonds
Spray counter lightly with non-stick cooking spray. Combine 3 rolls together and roll into a 9x9” square. Place in a sprayed 9x9” baking pan. Pre-bake crust at 350F 10 minutes. Remove from oven and allow to cool. Roll remaining 3 rolls into a second 9x9” square. Cover with plastic wrap and let rest.
In a small bowl, combine cream cheese, 3/4 cup sugar and almond extract and mix well. Spread cream cheese mixture evenly over cooled crust. Remove plastic wrap from second dough square. Place dough over cream cheese mixture. Brush with butter. Combine remaining 1/4 cup sugar and cinnamon in a small bowl. Sprinkle over the butter brushed dough and top with almonds. Bake at 350F 25-30 minutes. Let cool in pan and then cut into squares to serve.
Source: Rhodes Recipes
MY BOUDIN
~Shared by Johnny, LA
Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."
Makes 4 pounds
2 pounds boneless pork shoulder, cut in 1-inch cubes
½ pound pork liver, cut in 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
½ teaspoon curing salt*
1 teaspoon cayenne
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions
4 to 6 feet sausage casings (optional), rinsed
Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.)
Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.)
At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)
*Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.
FRENCH TARRAGON BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 C. mayonnaise
2 T. Dijon mustard
3 t. chopped shallot, divided
2 t. minced fresh tarragon or 3/4 t. dried tarragon
2 garlic cloves minced
2 loaves ( 1 lb. and 20" long each) unsliced French bread
1 t. salt
1/2 t. pepper
2 lb. ground beef
4 C. spring mix salad greens
In a small bowl; combine the mayonnaise, mustard, 1 t. shallot, tarragon and garlic; cover and refrigerate.
Meanwhile cut one loaf of bread into 5 4" pieces. Cut one in 4" pieces in half horizontally; set aside.
In a large bowl, combine the salt, pepper and remaining shallot. Crumble beef over mixture and mix well. Shape into 6 patties. Grill burgers covered over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 and juices run clear.
Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.
PORK CHOPS SUPREME
~Shared by Jim D., WA
4 pork chops
4 lemon slices
4 onion slices
Brown sugar
Ketchup
Trim excess fat from chops. Place in baking dish and salt well. Top each chop with lemon slice and onion slice. Sprinkle generously with brown sugar and pour at least 1 tablespoon per chop of ketchup. Cover and bake at 350 for 1 hour. Uncover and bake 1/2 hour longer, basting occasionally.
CHEESE SOUP
~Submitted by Julia, TX
An easy restaurant-style cheese soup recipe, made with canned soups, cheese, and other ingredients.
Cook Time: 10 minutes
Ingredients:
4 tablespoons butter
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup mayonnaise
8 ounces Cheez Whiz
1 can (approx. 14 ounces) chicken broth
salt and pepper
Preparation:
Combine butter, soups, mayonnaise, and Cheez Whiz in medium saucepan over medium-low heat, stirring constantly until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until soup is
almost to boiling point, but do not let it boil.
Serves 4.
Source: Diana Rattray, About.com
COUNTRY STEAK AND CHILI GRAVY
~Shared by Patricia, Charlevoix, MI
2 pounds beef round steak cut into serving pieces
1 teaspoon salt
1 egg beaten with 2 tablespoons water
1 cup finely crushed corn flakes
1/4 cup Wesson Oil
1 8 ounce can Hunts Tomato Sauce
1/4 teaspoon pepper
1 teaspoon chili powder
1 small green pepper
1 medium onion, sliced
3/4 cup water
Trim fat off steak, pound with mallet or edge of saucer. Sprinkle with salt and pepper. Dip into egg, then corn flakes mixed with chili powder. Heat Wesson Oil in large skillet, brown meat on both sides. Add onion and green pepper, then Hunt's Tomato sauce and water. Cover and simmer 1 to 1 1/4 hours or until tender.
Source: More than 40 years ago, this came from a Hunt's Tomato Sauce can.
APRICOT UPSIDE-DOWN CAKE
~Shared by Linda H., Rosharon, TX
Easy!
Servings: 12 (Plus 12 cupcakes)
2 ounces butter or margarine
1/2 cup brown sugar
1 (15 1/4 oz.) can California apricot halves, drained
1 (15 1/4 oz.) can California apricot halves, drained and puréed
1 package moist yellow cake mix
1/2 cup water
3 eggs
Preheat oven to package instructions
Melt butter in ungreased 8" or 9" pan. Sprinkle brown sugar evenly in pan. Arrange 1 can of drained apricots on brown sugar, cut side up.
In a blender, purée the remaining can of apricots. Mix together cake mix with 1 can apricot purée, 1/2 cup water, and 3 eggs. Mix until smooth (may take vigorous beating by hand for 2-3 minutes).
Pour half of the batter evenly over the apricots. Bake according to box instructions. When done, remove from oven and cool 5 minutes, run a knife along the edge, then carefully turn the cake upside down onto serving platter.
A BONUS FOR KIDS: Pour remaining batter into 12 cupcake foils and bake according to box instructions.
Note: Using apricot purée reduces total cake fat by approximately 50%.
Source: Apricot Producers of California
CHRIS' FRUIT SALAD WITH HONEY DIJON VINAIGRETTE
~Shared by Chris M., NM
Honey Dijon Mustard Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
1. In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
2. While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
3. Store any unused portion in the refrigerator.
Source: recipegoldmine.com
Chris’s Fruit Salad (my concoction!)
½ pkg. Italian blend salad mixture
2 kiwi, peeled and sliced
1 gala apple, sliced thinly
1 qt. strawberries, sliced
1/3 red onion, thinly sliced and broken in rings
Mix all ingredients together and refrigerate. When ready to serve, pour dressing (above) over all.
HOT BUTTERED RUM
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/2 gallon apple cider (apple juice is okay too)
2 cups light brown sugar
4 cinnamon sticks
1/2 cup butter
1/2 cup rum
Simmer the juice, sugar, and cinnamon for 15 to 20 minutes. Add the butter and rum and simmer for another 10 minutes. Serve hot.
PEPPERONI-CHEESE PUFFS
~Shared by Marilyn, Canton, OH
1 1/4 cups water
1/3 cup shortening
1 1/2 cups all-purpose flour
4 eggs
3/4 cup pepperoni, finely chopped
3/4 cup Pecorino Romano or Parmesan cheese, finely shredded
2 TB snipped fresh parsley
1/8 tsp. garlic powder
1/8 tsp. pepper
Grease 2 large baking sheets; set aside.
In a large saucepan, bring water and shortening to a boil.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat.
Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
Bake in a 450° F oven for 15 to 17 minutes or until golden.
Transfer to a wire rack. Serve warm.
Yield: 48 puffs
GEORGE WASHINGTON CHERRY COBBLER
~Shared by Treva, NC
We lived on a farm with lots of fruit trees when I was growing up, and since Dad loved fruit, Mother prepared it often in many different ways. Blackberries or blueberries can also be used in this cobbler. -Juanita Sherwood, Charleston, Illinois
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
INGREDIENTS
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
3/4 cup water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 tablespoon butter
TOPPING:
1 cup all-purpose flour
4 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Ice cream, optional
DIRECTIONS In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into an 8-in. square baking pan; set aside. For topping, in a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired.
Yield: 8 servings.
Nutrition Facts One serving: Calories: 231 Fat: 7 g Saturated Fat: 2 g Cholesterol: 6 mg Sodium: 270 mg Carbohydrate: 40 g Fiber: 1 g Protein: 3 g
Source: Reminisce
SPINACH SOUFFLÉ
~Shared by Mary S., Nashville, TN
Ingredients:
1 can (10 oz.) cream of celery soup
3 eggs, separated
1 cup finely chopped, drained cooked spinach
1/4 cup grated onion
1/8 teaspoon nutmeg
1/2 cup grated cheddar cheese
Directions:
Heat the soup (undiluted) to just below boiling. Remove from heat. Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg. Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese. Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately.
Makes 4 servings.
FETTUCCINE WITH SHRIMP AND VEGETABLES
(Fettuccine con Gamberi e Verdure Fresche)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box BARILLA Fettuccine
1/4 cup extra virgin olive oil
1 clove garlic, minced
2-3 medium leeks, cut into thin slices (about 3 cups)
1/4 cup vegetable broth
1/2 lb. medium shrimp, cleaned and deveined
1 cup dry white wine
1 tsp. salt
1/8 tsp. freshly ground black pepper
2 tbsp. chopped parsley
1/2 lb. green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/4 cup freshly grated Parmigiano cheese
HEAT oil in large skillet over medium heat. Add garlic; sauté 1 to 2 minutes until tender. Stir in leeks; cook 10 minutes, stirring occasionally and adding small amounts of vegetable broth at a time.
STIR in shrimp and wine; bring to a simmer. Cook 5 to 6 minutes, stirring occasionally, until reduced slightly. Season with salt and pepper.
COOK Fettuccine according to package directions, adding green beans during last 5 minutes of cook time. Drain and return to pot.
ADD shrimp mixture to hot Fettuccine; toss. Transfer to serving platter; sprinkle wit
Substitute broccoli for green beans
Source: Barilla Pasta
CHICKEN AND STUFFING CASSEROLE
~Shared by Brenda, AL
I made this recipe yesterday and it is very good.
4 boneless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1 package stove top stuffing for chicken (make following directions on pkg)
Preheat oven to 375°. Place chicken in bottom of sprayed 9x9 inch glass dish. Put cheese slices on top of chicken. Spread soup on top of cheese. Put stuffing on top and cover with foil. Bake 30-40 minutes or until chicken is done.
TURKEY WIZARD
~Shared by Larry Holmes, Toronto, Canada
1 1/2 cups chopped onion
8 bacon slices, diced
2 tablespoon all-purpose flour
1 tablespoon curry powder, or to taste
1 cup water
1/4 cup orange marmalade
2 tablespoons ketchup
1 1/2 tablespoons white vinegar
2 teaspoons beef bouillon powder
1/3 teaspoon salt
1/2 teaspoon pepper
4 cups leftover cooked turkey chunks
Fry onion and bacon in skillet until onion is soft and bacon is cooked. Mix in flour and curry powder. Add water. Stir until it boils and thickens. Add marmalade, ketchup, vinegar, bouillon powder, salt and pepper. Stir. Place turkey in ungreased 3-quart casserole. Pour onion mixture over top. Bake, uncovered in 350-degree oven for 30 to 40 minutes until hot and bubbly.
Serves 6.
SMOTHERED PORK ROAST OVER RICE
~Shared by Johnny, LA
"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana. "This roast embodies the simple, not necessarily spicy, style of Cajun cooking."
Makes 8 to 10 servings
1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary, crumbled
2 tablespoons vegetable oil
8 tablespoons (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice
Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.
Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.
BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 pounds beef brisket
1 (1 ounce) envelope dry onion soup mix
1 (10.25 ounce) jar Smucker's® Concord Grape Low Sugar Jelly
1 (12 ounce) jar Crosse & Blackwell® Seafood Cocktail Sauce
2 tablespoons butter
1 (6 ounce) package fresh sliced portobello mushrooms
1 (16 ounce) package frozen, white pearl onions, defrosted
2 tablespoons fresh tarragon, chopped
Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.
1950 BRUNSWICK STEW
~Shared by Jim D., WA
1-3lb. Chicken
1 large sliced onion
1/2 lb. Lean ham (optional)
6 cups tomatoes
2 cups lima beans
1 small red pepper (optional)
4 large potatoes, diced
1 cup corn (canned or fresh from the cob)
1 tbsp. Salt
1/4 tsp. Pepper
Cut up chicken, put into large pan with 3 quarts water, add onion, and ham cut into small pieces.
Simmer gently for 3 hours. Add other ingredients and simmer 1 hour longer.
Stir frequently. Add 3 tbsp butter and serve hot.
RANCH HAND TAMALE CASSEROLE
~Shared by Patricia, Charlevoix, MI
1 can tamales
1 can green chilies, diced
1 can cream style corn
1 cup grated cheddar cheese
1/2 cup minced onion
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1 teaspoon chili powder
Remove parchment from tamales and place in bottom of a flat casserole dish. Combine other items with the gravy from the tamales and pour on the top. Bake casserole at 325 degrees for 1/2 hour. Serve with sour cream.
MALTED MILK BALL CAKE
~Shared by Linda H., Rosharon, TX
My DH John loves Malt Balls. I'm going to make this cake for him!
1 Box white cake mix
1/2 c Chocolate malt powder (may Substitute Ovaltine)
1 c Chopped malted milk balls
ICING
2 c Fudge icing
1/4 c Chocolate malt powder
GARNISH with additional Malted Milk Balls
Make cake according to directions on the box, adding the malt powder at the same time as the dry mix. When the batter has been placed into the greased cake pans, sprinkle the chopped malted milk balls evenly over the batter. Bake according to directions on the box. When the cake is cool, mix malt powder with fudge icing and frost cake. Can garnish with additional milk balls.
Source: everyday_recipes@yahoo.com
BOURBON BALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 C. pecans, finely chopped
1/4 C. Kentucky bourbon
1 stick of butter, softened
1 1-pound box confectioner's sugar
1 box semi-sweet chocolate squares
Sift confectioner's sugar; cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin, then refrigerate.
Makes three dozen.
SALMON AND CRACKER PIE
~Shared by Treva, NC
1 can (1lb.) salmon (can use mackerel or tuna)
1 Tbsp. Instant minced onion
1 tsp. Parsley flakes
1 tsp. Salt
1/2 tsp. Ground thyme
1/8 tsp. Ground black pepper
1 cup milk and salmon liquid
1 & 1/2 cup medium coarse cracker crumbs (about 30 soda crackers)
3 Tbsp. Butter or margarine
Drain liquid from salmon into measuring cup. Set aside to use as part of liquid. Turn salmon into bowl and flake. Add minced onion, seasonings, milk and reserved salmon liquid. Mix lightly. Set aside. Sprinkle a layer of medium coarse cracker crumbs in bottom and around sides of buttered 9 inch pie plate. Spoon in salmon mixture. Dot with 1 tablespoon of butter. Bake in preheated moderate oven (400 degrees F) 10-15 minutes or until crackers have browned.
Click if you have a submission for the Reader Recipe
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APRICOT-GLAZED HAM
~Shared by Jim D., WA
This delicious ham from our Test Kitchen gets a spicy-sweet tang from its glaze, which also adds a sumptuous sheen to the meat. The zip from the mustard and subtle apricot flavor permeate every tender juicy slice. Count on this ham to entice company to the table and make a great impression with your dinner guests.
SERVINGS 16
CATEGORY Lower Fat
METHOD Baked
PREP 5 min.
COOK 150 min.
TOTAL 155 min.
INGREDIENTS
1/2 boneless fully cooked lean ham (4 pounds)
Whole cloves
2 cups ginger ale
2/3 cup apricot spreadable fruit
1/4 cup Dark Brown Sugar
3 tablespoons Dijon mustard
1/2 teaspoon ground ginger
DIRECTIONS
Score surface of ham, making diamond shapes 1/4-in. deep. Insert a clove in each diamond. Place ham on a rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325� for 1 hour. In a small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. Bake, uncovered, for 1-1/2 to 2 hours or until a meat thermometer reads 140� and ham is heated through, brushing occasionally with glaze. Serve with remaining glaze.
Yield: 16 servings.
Nutrition Facts One serving: (3 ounces cooked ham with 1-1/2 teaspoons additional glaze) Calories: 182 Fat: 5 g Saturated Fat: 2 g Cholesterol: 47 mg Sodium: 1200 mg Carbohydrate: 12 g Fiber: 0 g Protein: 21 g
Diabetic Exch: 3 lean meat, 1 fruit.
Source: Light & Tasty
VERY BERRY SMOOTHIE
~Shared by Treva, NC
This smoothie is loaded with antioxidants!
2 cups orange juice
1 cup low fat vanilla yogurt
2 small ripe bananas
1 cup berries (fresh or frozen) -- strawberries, blackberries, and raspberries
1. Place all ingredients in a blender.
2. Blend for about 10 seconds or until all ingredients are smooth.
Makes 4 servings.
Calories: 151.2 ; Fat: 1.7 g; Carbohydrates: 31.3g; Protein: 5.0g
Source: Public Health – Seattle & King County
BARBECUE STYLE CHICKEN WINGS
~Shared by Luanne, FL
These are yummy and low in fat and carbs as they are baked.
1-1/2 lb. chicken wings
1/2 c. ketchup
1/4 c. finely chopped onion
1 tbsp. honey
1 tbsp. vinegar
1 clove garlic, minced
Rinse chicken; pat dry. Discard and cut off wing tip. Cut each wing at joint to make two pieces. Place in a 13 x 9 x 2 inch baking pan in a layer. Bake in oven on 375 degrees for 20 minutes. Drain fat from baking pan. For sauce, combine remaining ingredients. Brush wings with sauce. Bake 10 minutes. Turn wings over; brush again with sauce. Bake for 5 to 10 minutes or until chicken is tender.
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HOT THREE-CHEESE DILL ARTICHOKE BAKE
~Shared by Mary S., Nashville, TN
Yield: 6 to 8 servings
INGREDIENTS
- 1 can (14 ounce) artichoke hearts, drained and halved
- 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
- 1/3 cup shredded Swiss cheese (about 1-1/2 ounce)
- 1/3 cup minced fresh dill (or 1 teaspoon dried)
- 1/4 cup light sour cream
- 3 tablespoons light mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F.
In a food processor, combine artichoke hearts, mozzarella and Swiss cheeses, dill, sour cream, mayonnaise, lemon juice, garlic and cayenne. Process on and off just until combined but still chunky. Place in a small casserole dish. Sprinkle with Parmesan cheese.
Bake uncovered 10 minutes. Broil 3 to 5 minutes just until top is slightly browned. Serve warm with crackers.
Nutritional Information Per Serving (1/6 of recipe): Calories: 116, Carbohydrate: 3 g, Fiber: 0 g, Protein: 8 g, Fat: 8 g, Sodium: 218 mg, Cholesterol: 21 mg
Diabetic Exchanges: 1/2 Vegetable, 1 Medium-Fat Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
BOSC PEARS POACHED IN RED WINE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 medium Bosc pears, ripe
- 4 medium oranges, juiced
- 2 tablespoons lemon rind, grated
- 2 tablespoon orange rind, grated
- 1-2/3 cup red wine (such as Cabernet Sauvignon)
- 3 tablespoons honey
DIRECTIONS
Bring water to a boil in a large pot. Add the pears and cook for 15-20 seconds. Remove the pears from the pot and immediately place in a bowl of ice water.
Remove the skin from the pears. Slice the pears in half and remove the seeds.
Combine the juice of the oranges, the lemon and orange rinds, the red wine, and the honey and bring to a simmer. Add the pears, cover, and cook for 10-20 minutes, or until the pears are tender. Serve each pear with the sauce.
Nutritional Information Per Serving (1/2 pear): Calories: 250, Fat: 1 g, Cholesterol: 0 mg, Sodium: 7 mg, Carbohydrate: 46 g, Protein: 2 g
Diabetic Exchanges: 1 Other Carbohydrate, 2 Fruit
Source: "Cooking with the Diabetic Chef" by Chris Smith
PETITE FRUITCAKES
~Shared by Mary S., Nashville, TN
Yield: 36 servings
INGREDIENTS
- 1-1/2 cups halved red and green glaceed cherries
- 1-1/2 cups halved red and green glaceed pineapple wedges
- 3/4 cup glaceed citron, or orange, peel
- 1 cup chopped pecans
- 1/3 cup water
- 1/2 teaspoon sherry extract
- 1/2 cup margarine, softened
- 1/2 cup packed light brown sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
DIRECTIONS
Combine glaceed fruit, pecans, and sherry in a bowl; let stand 15 minutes.
Combine remaining ingredients in large bowl; beat on low speed until blended. Beat at high speed 2 minutes. Stir in fruit mixture.
Spoon mixture into greased miniature muffin tins. Bake at 275 degrees F. until wooden pick inserted in center comes out clean, about 45 minutes. Cool on wire rack.
Line airtight containers with cheesecloth soaked in dry sherry extract; arrange fruitcakes in container and cover with cheesecloth. Refrigerate up to 2 months.
Nutritional Information Per Serving (1/36 of recipe): Calories: 102, Fat: 5.1 g, Cholesterol: 17.7 g, Sodium: 66 mg, Protein: 1.2 g, Carbohydrate: 13.3 g
Diabetic Exchanges: 1/2 Fruit, 1/2 Bread, 1 Fat
Source: "1,001 Delicious Desserts for People with Diabetes"
CHICKEN TACOS
~Shared by Mary S., Nashville, TN
Yield: 12 tacos
INGREDIENTS
- 2 pounds boneless, skinless chicken breast
- 1/2 cup low-sodium, low-fat chicken broth
- 1/2 onion, sliced
- 1 package taco seasoning mix
- 1-1/2 cups water
- 12 6-inch flour tortillas
- 6 ounces shredded reduced-fat cheddar cheese
- 2 cups shredded lettuce
- 1-1/2 cups chopped tomato
- 1/2 cup chopped onion
- 1 cup salsa (optional)
DIRECTIONS
Boil chicken in broth and onion for 20 minutes or until done. Remove chicken and cut into small pieces.
Return chicken to skillet and add taco seasoning and water. Bring to a boil, then simmer to desired consistency (10 to 15 minutes).
Heat tortillas in microwave or iron skillet. Place 1/12 cooked chicken in the center of each tortilla. Top with 1/12 cheese, lettuce, tomato, and onion. Roll up.
Nutritional Information Per Serving (1 taco): Calories: 257, Fat: 7 g, Cholesterol: 56 mg, Sodium: 481 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 25 g
Diabetic Exchanges: 1 Starch, 3 Lean Meat, 1 Vegetable
Source: Magic Menus for People with Diabetes
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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PEACH BLOSSOM FUZZ
~Shared by Mary S., Nashville, TN
1 1/4 cups sliced peeled fresh or frozen peaches
1/2 medium firm banana
1 cup orange juice
1/2 cup crushed ice
1/2 cup fat-free plain yogurt
1 tablespoon honey
1/8 teaspoon rum extract or vanilla extract
In a blender, combine all of the ingredients; cover and process for 15-20 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Serves 2.
CAFE LATTE MILKSHAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve.
GLAZED CARROTS
~Shared by Mary S., Nashville, TN
Serves 4 to 6
1 lb. large carrots
3 Tbs. packed brown sugar
2 Tbs. butter
1 Tbs. water
1/2 tsp. salt
1/8 tsp. ground cinnamon
Freshly ground nutmeg to taste
Peel carrots and cut into long thing strips; set aside. In microwave-proof 11/2 quart casserole, combine brown sugar, butter, water, salt, cinnamon and nutmeg. Microwave at high until butter is melted (45 seconds to 1 minute). Stir well. Add carrots. Stir until coated. Cover; microwave at high until tender, 5 to 8 minutes. Stir once during cooking.
BACON 'N' EGG GRAVY
~Shared by Maggie, TX
INGREDIENTS
6 bacon strips, diced
5 tablespoons all-purpose flour
1-1/2 cups water
1 can (12 ounces) evaporated milk
3 hard-cooked eggs, sliced
Salt and pepper to taste
4 slices bread, toasted
DIRECTIONS
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Yield: 2 servings.
Source: Reminisce
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHICKEN AND BROCCOLI AU GRATIN
Serves: 4
Ingredients
2 whole (4 split) chicken breasts (bone in, skin on)
3 tablespoons olive oil
1 pound broccoli, cut into 1-inch pieces (about 4 cups)
For the White Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
3/4 cup shredded sharp white cheddar cheese (2 ounces)
3/4 cup shredded Monterey Jack cheese (about 2 ounces)
1 teaspoon salt
1/4 teaspoon white pepper
Directions
Preheat the oven to 375°F.
Place the chicken breasts in a large glass baking dish, skin side up, and brush with olive oil. Roast for 35-40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and 1/2 inch wide. (You should have about 4 cups of chicken.)
Steam the broccoli over boiling water until just tender, 4 to 5 minutes.
Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.
To Make The White Sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.
Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.
Source: At Home with Magnolia by Alyssa Torey
GLAZED FRUIT SALAD
1 apple chopped
1 to 2 bananas
fresh strawberries
1 large can of pineapple chunks no sugar added
1 large can fruit cocktail no sugar added
1 large can peaches no sugar added or fresh
1 large pkg. of sugar free instant vanilla pudding
Drain canned fruit. Reserve juice. Place canned and fresh fruit in a bowl. In separate bowl pour canned juice. Whisk in pudding to juice gradually until makes a thick sauce. (Usually does not take the whole pkg. Just use enough to make thick sauce.) Toss over fruit and chill.
Can use any fruit but be sure to use at least 2 cans of fruit to have juice for sauce. Can add oranges or blueberries.
STRATA ITALIANO
Yield: 8
Ingredients:
1 x onion diced
3 x garlic cloves minced
2 tsp olive oil
3 x tomatoes peeled, chopped
1 sm zucchini diced
1/2 cup sliced fresh mushrooms
1/3 cup chopped fresh basil
1/3 cup chopped fresh oregano
6 x light white bread slices
2 cup egg substitute
1 cup skim milk
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/8 tsp ground red pepper
1 1/2 cup shredded reduced-fat mozzarella cheese (6 oz)
2 tbl grated Parmesan cheese
Method:
Saute diced onion and minced garlic in hot oil in a large skillet over medium-high heat; add chopped tomato and next 4 ingredients, and saute until zucchini is tender. Drain and set aside.
Arrange bread slices in the bottom of a lightly greased 13- by 9-inch baking dish.
Whisk together egg substitute and next 4 ingredients; pour over bread slices. Top with tomato mixture, and sprinkle with cheeses. Cover and chill 8 hours.
Let stand at room temperature 30 minutes before baking.
Bake casserole at 350 degrees for 50 minutes or until lightly browned and puffed.
This recipe yields 8 servings.
STUFFED EGGPLANT
2 eggplants (medium)
1 large onion (diced)
1 large tomato (diced)
2 tablespoon oil
1/4 cup uncooked rice
Water
White wine
Lemon juice
Cut eggplants in half lengthwise. Scoop out and cube. Reserve the shells. Saute with diced onion. When soft and onions are transparent add tomato. Add rice and saute for 2 more minutes.
Place eggplant mixture back into eggplant shells. Put into pot with small amount of water, white wine and lemon juice. Steam until rice is cooked.
APPLE PIE
6 cups tart apples, sliced (About 4 large apples)
1/3 cup apple juice concentrate
2 tbs. quick cooking tapioca
1 tsp. ground cinnamon
1 (9") unbaked pastry shell
1/4 cup walnuts, finely chopped
Combine the first 4 ingredients; let stand for 15 minutes. Pour into the unbaked pie shell. Sprinkle with the nuts. Bake in a 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and continue baking for 40 to 50 minutes or until the apples are tender. Cover the edges with foil the last 15 minutes (if necessary).
Makes 8 servings.
Diabetic Exchange for one serving equals 1-1/2 fat, 1 starch and 1 fruit.
Calories, 195
Fat, 8 gm
Sodium, 63 mg
Protein, 2 gm
Cholesterol, 5 mg
Carbs, 32 gm
SUNDAY SPICY CHICKEN
4 pounds of chicken pieces
olive oil as needed
Coating:
1/2 cup Colonial light bread crumbs (or another diet bread, but this one does 'crumb' nicely)
1/4 tsp. thyme
1/2 tsp paprika
1/4 tsp marjoram
1/4 tsp celery seed
1/4 tsp black pepper (may use more than 1/4 tsp)
Preheat oven to 375 degrees.
Brush 4 pounds of chicken pieces with olive oil.
In a large bowl, combine coating ingredients.
Dredge chicken pieces in the coating.
Arrange on nonstick baking sheet. Bake at 375 degrees for 45 minutes until crispy on outside.
Makes 8 servings, 1.6 gms carb each.
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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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