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A
to Z
Recipes
May 3, 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.
May is a very special month, particularly for mothers. It is also a
month when many school seniors graduate (some do in June). I am happy
to still have my mom to honor and my youngest is graduating from high
school. It will be a busy month. Know what else makes May so special?
Our friend, Patricia
in Charlevoix, Michigan, sends us a very special issue on
this, the first Sunday of May.
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 announced in this issue. 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.
We'll see you here again on Wednesday, God willing. Here's Patricia...
Though
I seldom cook
with spirits, the very first recipe I tried was
the wild rice and veal which is listed further down. Printed on the
back of a wild rice package, this was an attempt, by my mom and myself,
to get away from plain olde meat and potatoes. The dish was so
delicious, it only made sense to try another concoction, and, using the
same cooking sherry, added some to meatloaf. Talk about yuck - the meat
almost tasted like it had spoiled - heck, maybe it was. Anyway, not
even the dog would touch it, so into the garbage can it went. That was
the last of recipe inventing - at least with alcohol - and certainly
not the last disaster. After talking with several friends and
acquaintances, and seeking out beverage companies, I came up with some
great sounding recipes, both old and new, and definitely worth a try.
Enjoy, or should I say "Bon Appetit"!!
Kitchen
tools and gadgets at Amazon.com.
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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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HELPFUL HINTS
Bourbon should lend a very faint flavor of caramel, vanilla, charcoal,
and a very light taste of wood to your recipes. These flavors work well
in both savory and sweet dishes
Saké, just like wine, should not be added to a dish just before
serving. It should simmer with the food, or sauce, to enhance the
flavor of the dish. If added late in the preparation, it could impart a
harsh quality.
Do not use the so-called "cooking wines!" These wine are
typically salty and include other additives that my affect the taste of
your chosen dish and menu.An expensive wine is not necessary, thus, a
good quality wine, that you enjoy, will provide the same flavor to a
dish as a premium wine. Save the premium wine to serve with the meal.
The use of champagne in recipes does not mean using expensive
champagne, and leftovers will work fine as long as they are not over a
week old. If you do not get a chance to use that leftover champagne
within about a week, all is not lost. Save it to use as champagne
vinegar. Domestic champagnes are just fine for cooking.
Substitutes - if the recipe calls for:
Amaretto - use 1/2 teaspoon almond extract for 2 tablespoons
of Amaretto.
Apple Brandy - apple juice, unsweetened apple juice concentrate, apple
cider, or apple butter.
Apricot Brandy -syrup from a can of apricots in heavy syrup, or apricot
preserves.
Beer or Ale - a strong chicken, beef or mushroom broth, or
non-alcoholic beer.
Brandy - 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons
of Brandy. When liquid amount is critical to the recipe, use water or
fruit juices corresponding to flavor of brandy use same amount of
liquid as the recipe calls for brandy,
Champagne - Ginger ale, sparkling apple cider, sparkling cranberry
juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy - syrup from a can of cherries in heavy
syrup, or cherry preserves.
Coffee Liqueur - to replace 2 tablespoons of liqueur, use 1/2 to 1
teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee,
which has been mixed in 2 tablespoons of water. Can also substitute
expresso, non-alcoholic coffee extract or coffee syrup.
Cognac - apricot, peach or pear juice.
Port - concord grape juice with some lime zest added, cranberry juice
with some lemon juice added, or grape juice concentrate. Substitute
orange juice or apple juice for lighter ports.
Red Burgundy - red wine vinegar, grape juice
Red Wine, sweet or dry - grape juice, cranberry juice, grape jelly,
tomato juice, beef broth, liquid drained from vegetables, or water. Use
equal amounts of liquid as called for in the recipe.
Rum - white grape juice, pineapple juice, or apple juice in equal
liquid amounts as called for in the recipe.
Schnapps - to replace 2 tablespoons of schnapps, add 1 teaspoon of a
corresponding flavored extract.
Sherry - apple juice, orange juice, pineapple juice, or non-alcoholic
vanilla extract.
Southern Comfort - peach flavored nectar combined with a small amount
of cider vinegar.
Sparkling Wine - Ginger ale, sparkling apple cider, sparkling cranberry
juice, or sparkling white grape juice.
Whiskey - if a small amount is called for, it can be eliminated.
Vodka - white grape juice or apple cider combined with lime juice or
use plain water in place of the vodka
White Wine, sweet or dry - white grape juice, apple juice, apple cider,
tomato juice, chicken broth, liquid drained from vegetables, ginger
ale, or water. Use equal amounts of liquid as called for in the recipe.
Receive
$1.99 Shipping On Orders Over $40 at Walter Drake. Use code
20619101006. Offer valid April 1 through May 2, 2009.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Beer has been around for a very long time - but the question
is - for how long??? At least four thousand years, older than the
pyramids, same age range at Stonehenge. Oldest brewery, from Bavaria,
most likely dates back to 1040 AD, and the oldest written recipe was
found on a four thousand year old Mesopotamian clay tablet.
Archaeologist found not just any recipe, but one handed down from the
god Enki. Babylonians made sixteen types of beer using barley, wheat
and honey. Archaeologists have found images of people brewing beer,
along with images of storing and drink beer.
Beer of truth and beer of eternity are two varieties listed in the
Egyptian Book of the Dead.
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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*In
most cooked dishes, a large amount, if not most of the alcohol is
cooked off sufficiently as to not leave any significant alcohol
residue. However, in some uncooked recipes, some alcohol content will
remain.
*If you can't drink it - don't use it in cooking
*When flambeing heat the alcohol in a metal ladle or small
saucepan before setting it alight
*Add a splash of the original alcohol to soups, stews, sauces
and casseroles just before serving to reinforce the flavor
*Freeze leftover wine in ice cube trays for adding to stocks,
soups and gravies
*Buy miniatures or ¼ bottles of wines and keep in your store
cupboard for use in the kitchen
*When using alcohol in milk or cream sauces burn
off the alcohol before adding to the sauce to prevent curdling
*Because alcohol freezes at a lower temperature to other
liquids, excessive use in frozen desserts is not advised.
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: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill 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 Hot Off the Grill. 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: Hot
Off the Grill
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:
Hot
Off the Grill.
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 Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd
Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
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27th Jolene in Buffalo, New York
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29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Health Dept. suggestions that the following warning labels be placed
immediately on all varieties of alcohol containers:
WARNING: The consumption of alcohol may leave you wondering what the
hell happened to your bra and panties.
WARNING: The consumption of alcohol may make you think you are
whispering when you are not.
WARNING: The consumption of alcohol is a major factor in dancing like a
Gong Show reject.
WARNING: The consumption of alcohol may cause you to tell your friends
over and over again that you love them.
WARNING: The consumption of alcohol may cause you to think you can sing.
WARNING: The consumption of alcohol may lead you to believe that
ex-lovers are really dying for you to telephone them at four in the
morning.
WARNING: The consumption of alcohol may make you think you can
logically converse with members of the opposite sex without spitting.
WARNING: The consumption of alcohol may create the illusion that you
are tougher, smarter, faster and better looking than most people.
WARNING: The consumption of alcohol may lead you to think people are
laughing WITH you.
WARNING: The consumption of alcohol may cause pregnancy.
WARNING: The consumption of alcohol may be a major factor in getting
your butt kicked.
WARNING: the crumsumpten of alchol may Mack you tink you kan type reel
gode.
* * *
A guy walks into a bar and orders a shot of whiskey. He gulps it down
and peeks into his shirt pocket. He then orders another shot of
whiskey, gulps it down and peeks into his shirt pocket.
He orders a third shot and does the same thing. After the sixth shot,
he asks the bartender for the bill, pays and starts to walk out.
Curiosity gets the better of the bartender and he says to the guy :
"Excuse me, but I noticed that every time you drank a shot, you kept
looking into your pocket. I was wondering what's in your pocket.
"The guy slurs, "Well, I have a picture of my wife in my pocket. I keep
drinking until she starts to look good.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
WILD RICE & VEAL
CASSEROLE
1 tablespoon shortening
1 teaspoon salt
1/4 cup chopped onion
1/2 cup chopped celery
2 tablespoons sherry
1 pound veal cut in 1 inch cubes
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 cup grated cheese
Melt shortening and brown veal. Add remaining ingredients - except
cheese. Pour into a greased 1 1/2 quart casserole. Sprinkle cheese on
top. Bake in 350 deg oven for about 50 minutes. Makes 4 servings.
TOM
& JERRY -
1940's
thank you Elizabeth
Batter
1 egg
Superfine powered sugar
1 pinch Baking Soda
1/4 ounce imported rum
Separate yolk and white of egg, beating each separately and thoroughly.
Then combine, adding enough powdered sugar to stiffen. Add baking soda
and rum to preserve batter. Add a little more sugar to stiffen.
To Serve
1 tablespoon batter
3 tablespoons hot milk
1 ounce rum
1/2 ounce brandy
Dash of nutmeg
4-6 ounces hot milk
Using hot Tom & Jerry mug, dissolve batter in hot milk. Add
rum, then fill mug, to within 1/4 inch of top, with hot milk. Stir
gently, then top with brandy and grate a little nutmeg on top.
Note: The secret of a good Tom & Jerry is to have a stiff
batter and a warm mug.
BEER
BISCUITS
4 cups Bisquick
5 tablespoons sugar
1 can of beer
Mix the 3 ingredients together, cut into shapes and bake for 30 minutes
at 375 degs.
ONION
SAUTE WITH
ZINFANDEL CREAM
Yield: 10 Servings
Ingredients
6 Medium yellow onions (3 lbs.)
3 Tbsp. Vegetable or olive oil
Salt and pepper, to taste
3 Tbsp. Butter or margarine
1 Tbsp. Flour
1-1/2 Cups Zinfandel or other dry red wine
2 Tbsp. Heavy cream
Method
Remove onion skins; halve lengthwise. In 12-inch skillet, heat oil,
over medium heat, sauté onions cut side down for 10 minutes or until
golden brown on bottom. Season with salt and pepper. Turn onions over.
Cover pan, lower heat slightly and continue cooking about 18 minutes or
until tender. Add oil to pan if needed.
Meanwhile, in saucepan, melt butter. Whisk in flour then wine. Cook,
stirring until it boils and thickens. Whisk in cream and remove from
heat. When onions are tender, add sauce to pan. Stir gently to combine;
cover and keep warm until ready to serve.
Oven Sauté Method: Halve onions lengthwise or crosswise. Place
cut-sides down in oiled 13x9-inch baking pan. Season with salt and
pepper. Cover and bake at 400 degrees for 30 minutes. Turn onions over,
cover and bake 20 minutes longer or until tender. Add warm Zinfandel
sauce to pan and gently turn onions in sauce to coat.
Preparation Tip: Recipe may be made ahead. When ready to reheat, add
1/2-cup water to pan, cover and heat over medium heat. Baste sauce over
onions and serve.
BEEF
BURGUNDY
5 medium onions, thinly sliced
2 tablespoons bacon drippings or Crisco
2 pounds boneless beef chuck, trimmed - 1 1/2 inch cubes
2 tablespoons flour
Salt and pepper to taste
Thyme to taste
Marjoram to taste
1/2 cup beef bouillon
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
4 cups hot cooked rice
Cook onions in bacon drippings/Crisco until brown. Remove from pan and
set aside. Add beef and more bacon drippings if necessary. Brown well
on all sides, then sprinkle with flour and seasonings. Stir
in bouillon and wine, simmering, covered, for 2 1/2 - 3 hours
or until meat is tender. If necessary add more bouillon and wine (1
part bouillon to 2 parts wine) to keep meat barely covered. Returned
onions to pan and add mushrooms. Cook 30 minutes more, adding liquid if
needed. Serve over hot rice
CHOCOLATE
DELIGHT
1 pint heavy cream
1 1/4 cups Hershey's chocolate syrup
1 tablespoon rum
Walnuts and dark chocolate for garnish
Whip cream. Fold in chocolate syrup and rum. Freeze. Top with walnuts
and dark chocolate and serve.
COPY
CAT OF ARTHUR
TREACHER'S FISH
2 1/2 to 3 pounds cod fillets or other firm white fish
Flour for coating
3 cups pancake mix
3-4 cups beer
1 teaspoon fresh black pepper
1/2 teaspoon garlic salt
1 teaspoon grated lemon peel
cooking oil
Cut fillets in half and dredge lightly in flour. Let pieces dry. In a
large bowl beat together pancake mix and enough beer to make the batter
pourable but not too thin. Add seasonings. Dip fillets - one at a time
- letting excess drip back into bowl. Deep fry at 425 deg until golden
brown. Keep warn in 250 deg oven.
BACARDI
RUM CAKE
thank you Geneva
1 cup chopped pecans
1 small 4- serving - box Jell-o instant vanilla pudding
1 18.5 ounce box yellow cake mix (make sure the ingredients does not
contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum
Heat oven to 325 deg. Mix all the ingredients - except nuts - of the
cake in blender for couple of minutes. Grease a bundt pan. Spread the
pecans at the bottom of pan. Pour the blended cake mixture over this
and bake for 1 hour.
Just before cake is done, prepare the glaze.
For the glaze
1/2 cup butter - substitute with margarine if preferred
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum
Take a pan and place on medium heat. Put in and melt the butter. then
add the water and sugar. Allow to boil till sugar melts. Turn off the
heat and stir in the rum, taking care, as the rum can release very hot
vapor. Once cake is baked, pierce the entire cake using a fork. Do this
gently so as not to shred the cake to pieces. Turn the cake onto a big
plate and pour the warm glaze slowly over it, allowing it to seep into
the cake.
Let the cake stand for at least a couple of hours. There is no need to
refrigerate this cake, but it will taste better chilled.
Note: If rum drinking can become an addiction, so can eating a Bacardi
rum cake. Once you taste the perfect Bacardi rum cake, you just can't
help asking for more. The perfect Bacardi rum cake is soft and juicy
and will just melt in the mouth. Make sure to use the correct quantity
of ingredients for that wonderful lingering flavor.
PAPILION
LEG OF LAMB
1 cup dry red wine
1 cup beef stock
2 tablespoons orange marmalade
2 tablespoons wine vinegar
1 tablespoon minced onion
1 tablespoon rosemary
1 tablespoon marjoram
1 large bay leaf crumbled
1 teaspoon salt
1/4 teaspoon ginger
1 leg of lamb, boned & butterflied by butcher
Combine all ingredients (not the lamb) in a saucepan and simmer for 20
minutes, stirring occasionally. At least 2 hours before cooking pour
marinade over lamb, turn frequently. Cook meat over charcoal fire 20-40
minutes, basting with marinade and turning often.
CHOCOLATE
FLING
1 package (23 ounce) brownie mix
2 tablespoons water
3 eggs
1 teaspoon vanilla
Filling (follows)
Glaze (follows)
Filling
1 1/2 pounds semi-sweet chocolate
1/2 cup strong coffee
3 eggs separated
1/2 cup Kahlua
1/3 cup sugar
1/2 cup whipping cream, whipped
Melt chocolate and coffee in top of double boiler and remove from heat.
Beat egg yolks until pale yellow and stir into chocolate. Gradually
stir in Kahlua. Allow to cool. In separate bowl beat egg whites,
gradually adding sugar, until stiff. Gently fold whipped cream into
cooled chocolate mixture. Fold in egg whites.
Glaze
1/2 pound semi-sweet chocolate
1/3 cup water
Melt chocolate in water on top of double boiler over simmering water.
Stir until smooth.
Preheat oven to 350 deg. Lightly oil an 11x15" jelly-roll pan and line
it with wax paper, oil and flour, and shake off excess flour. Blend
brownie mix, water, eggs and vanilla on medium electric mixer speed,
until batter is smooth. Spread batter evenly in pan and bake 10
minutes. Turn cake onto wire rack to cook and peel off wax paper. Oil
an 8 inch springform pan and line with the cooled cake. Spoon filling
on top. Chill for three or four hours until firm. Remove from pan and
cover with chocolate glaze. Allow glaze to dribble down sides. Chill
and serve in thin slices.
FRIED
EGGPLANT
1 cup flour
1 teaspoon baking powder
1 cup beer
1 eggplant peeled and sliced
Vegetable oil
Combine flour, baking powder and beer, making a beer batter. Dip
eggplant slices in batter and cook in hot oil (about 370 deg) until
golden brown. This makes enough batter for one eggplant. Can also be
used for zucchini or mushrooms.
GLENFIDDICH
FUDGE
2 pounds sugar
1 cup Carnation condensed milk
1 cup of whole milk
1/4 pound butter
1/2 ounce single malt Scotch
Heat the sugar in a large saucepan. Add the milk, and dissolve all the
sugar. Add butter and when melted add the concentrated milk and the
whiskey. Bring to a boil and cook for 20 minutes, while stirring. Take
a small drop of the mixture and drop it into cold water. If it forms
into a firm ball, then the mixture is ready to take off the heat. Whisk
to obtain a texture similar to whipped cream. Butter a 4"x4"
dish and pour in the fudge mixture. Cool before cutting into squares.
ORIENTAL
DRUMMIES
1 cup soy sauce
2 tablespoons fresh ginger
2 teaspoons sugar
1/4 cup dry sherry
24 chicken wings, joint and discard tip
Combine all ingredients and marinate chicken overnight. Preheat oven
broiler. Drain chicken and arrange in a shallow baking dish. Broil on
the middle oven rack for 20 minutes on each side. Serve hot or cold.
Method
Remove onion skins; halve lengthwise. In 12-inch skillet, heat oil,
over medium heat, sauté onions cut side down for 10 minutes or until
golden brown on bottom. Season with salt and pepper. Turn onions over.
Cover pan, lower heat slightly and continue cooking about 18 minutes or
until tender. Add oil to pan if needed.
Meanwhile, in saucepan, melt butter. Whisk in flour then wine. Cook,
stirring until it boils and thickens. Whisk in cream and remove from
heat. When onions are tender, add sauce to pan. Stir gently to combine;
cover and keep warm until ready to serve.
Oven Sauté Method: Halve onions lengthwise or crosswise. Place
cut-sides down in oiled 13x9-inch baking pan. Season with salt and
pepper. Cover and bake at 400 degrees for 30 minutes. Turn onions over,
cover and bake 20 minutes longer or until tender. Add warm Zinfandel
sauce to pan and gently turn onions in sauce to coat.
Preparation Tip: Recipe may be made ahead. When ready to reheat, add
1/2-cup water to pan, cover and heat over medium heat. Baste sauce over
onions and serve.
Recipe courtesy of the National Onion Association.
ALMOND/RUM
MACAROON CAKE
1 box angel food cake mix
Filling
1 cup butter
1 box (1 pound) powdered sugar
2/3 cup bourbon
5 egg yolks
16 almond macaroons, crumbled
1 cup slivered almonds, toasted
Frosting
1 pint whipping cream
1/2 cup powdered sugar
3-4 tablespoons bourbon
1 cup slivered almonds, toasted
Prepare angel food cake according to directions on box and refrigerate
overnight. Next day slice into four layers.
Cream butter, sugar and bourbon for filling. Add egg yolks, one at a
time, bating after each addition. Fold in macaroons and almonds. Spread
mixture between layers and refrigerate.
Whip cream with sugar and add bourbon. Spread frosting over cake and
sprinkle with almonds. Chill until 30 minutes before serving.
KNOCK
OFF OF LONG JOHN
SILVER FISH BATTER
1/2 cup flour
1/3 cup biscuit mix
1 teaspoon seasoned salt
1/2 teaspoon sugar
1 egg
2 tablespoons corn oil
1 cup light beer
grated rind of 1/2 lemon
1/2 teaspoon onion salt
Combine flour, biscuit mix, seasoned salt and sugar. Set aside. Beat
egg and oil and add about half of the beer. Stir in flour mixture plus
enough beer to make batter the consistency of buttermilk. Stir in lemon
rind and salt.
TEQUILA
MOCKINGBIRD HILL
1 cup tequila
1 cup lime juice
1 cup ginger ale
1/2 cup Triple Sec liqueur
coarse or kosher salt
Serve in a punch bowl with one large ice chunk. Wipe glass rim with
lime juice, then dip in salt and fill. Delicious addition to that
Tex-Mex party.
DRUNKEN
PUNKIN PIE
thank you Ernest C.
1 1/2 cups cooked pumpkin, whipped
3/4 cup sugar
1 1/2 cups half and half
3 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Dash salt
3 egg whites beaten stiff
1 9 inch pie crust, unbaked
Bourbon
Whipped cream
Preheat oven to 350 deg. Combine all ingredients except egg whites and
then fold into beaten egg whites. Pour into prepared pie crust. Bake
for 45 minutes. Cool slightly. When ready to serve, poke a few knife
slits in each slice and pour one scant teaspoon of bourbon on it. Top
with a dollop of whipped cream and serve.
STEAK
RANCHERO
2 pounds round steak
1 tablespoon olive oil
1 large onion, sliced
1 clove of garlic, mashed
1 can (16 ounce) sliced mushrooms
4 tablespoons butter
1 cup beef bouillon
1 jar (8 ounce) picante sauce
1/2 cup white wine
2 cups cooked long grain rice
salt and pepper to taste
Cut steak into individual servings and brown in oil. In heavy
skillet saute onions, garlic and mushrooms in butter, just until onion
becomes soft. Add bouillon, picante sauce and meat. Cover and allow to
simmer about 1 hour. Add wine the last 10 minutes. Serve over rice.
GRILLED
FISH
10 sprigs parsley
1 shallot, minced
1/2 cup butter, diced
6-8 pound whole fish
salmon, seabass, etc.
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups dry white wine
Place parsley, shallot and half the butter inside fish. Season inside
and out with salt and pepper. Dot with remaining butter and place on
heavy duty aluminum foil. Shape foil to hold wine, pour wine over fish
and seal foil tightly. Place 4-5 inches from medium hot coals. Cook 5
pound salmon for 1 hour, other fish until it flakes easily. Serve with
fish sauce of your choice.
MARGARITA
MIX PIE
Crust:
18 graham crackers
1/2 pound butter
1/3 cup sugar
Filling:
1 package clear gelatin
10 ounces water
4 ounces margarita mix
1/3 cup tequila
2 tablespoons sugar
1 (12 ounce) carton whipped topping
Lime rinds, shaved
Blend graham crackers to a very fine consistency. Melt butter and mix
into crumbs. Add sugar, stir well and press into pie pan. Place crust
in freezer for two hours. Dissolve gelatin in 1/4 cup warm water. Place
in blender along with remaining water, margarita mix, tequila, sugar
and whipped topping. Blend thoroughly. Pour into chilled crust, garnish
with a layer of whipped topping and sprinkle with lime rind shavings.
SHRIMP
CREOLE UNIQUE
4 onions finely chopped
4 tablespoons butter
1 cup butter or 1/2 pound diced bacon
5 pounds raw shrimp, shelled & deveined
1/2 pound mushrooms, sliced
1/2 cup Madeira wine or a good dry sherry
3 green bell peppers thinly sliced
2 garlic cloves minced
4 cups celery, chopped
1/2 cup minced parsley
3 (16 ounce) cans tomatoes
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon curry powder
1/2 teaspoon cayenne
1 bay leaf
Saute 1/4 cup of the onions, in 4 tablespoons butter, until soft. Add
shrimp and stir around in butter until pink. Add mushrooms and Madeira.
Set aside. In a large, heavy pot, either melt the cup of butter or fry
bacon. Add remaining onions, peppers, garlic, celery and parsley and
saute until soft. Add tomatoes and spices. When heat through and almost
to boiling point, reduce heat and simmer for 45 minutes. Fifteen
minutes before serving, remove bay leaf, add shrimp mixture, and
continue cooking for the 15 minutes. Serve immediately over steamed
rice.
BEER
BREAD
11 oz Self Raising Flour
1 Can of Beer (lager will do)
Pinch salt and sugar
2 fl.oz. Water
Preheat the oven to 425F and grease 2 small loaf tins. Mix all the
ingredients together in a bowl using your hands (don't knead). Pour the
dough (should be sloppy not dry) into the tins and bake for 45 minutes
or until golden.
WINE
SOUP
(Weinsuppe)
1 quart water
1/4 cup whole tapioca
1 cup red wine
1/4 cup raisins
1/2 teaspoon vanilla
1/2 cup sugar
4 slices lemon
Small piece of stick cinnamon
1 1/2 cups toasted bread cubes
Add tapioca, to 1 quart boiling water, along with cinnamon, lemon and
raisins. Cook until clear and raisins are done. Take from heat and add
sugar, wine and vanilla. Just before serving add bread cubes that have
been toasted in a tablespoon of butter.
BEER
SOUP
(BIERSUPPE)
2 cups sweet milk
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
3 egg whites
2 cups beer
Scald milk. Mix cornstarch and sugar, then add beaten egg yolks and
blend thoroughly. Slowly stir into milk. In a separate pan scald the
beer. Combine with milk mixture. To the beaten egg whites add 1
tablespoon sugar and heap by tablespoons on top of soup.
HASENPFEFFER
thank you Ella
2 three pound rabbits cut up
1 cup red wine vinegar
2 cups red wine
1/4 cup sugar
2 large onions sliced thin
1 clove of garlic
2 sprigs of parsley
1 teaspoon ground allspice
1 bay leaf crumbled
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup butter
small amount of flour
Marinate rabbit for 24 hours in a mixture of the first 10 ingredients.
Remove, pat dry and dredge with flour. Brown in butter. Strain
marinade, pour over rabbit and bring to boil. Reduce heat, cover and
simmer about 1 1/2 hours. Sauce may be thickened with flour before
serving.
BOURBON
BAKED BEANS
1 28-ounce can baked beans
1/2 cup chili sauce
1/2 cup strong coffee (best if left over from the morning's brew, not
fresh)
1/4 cup Bourbon
3 teaspoons dry mustard
Combine all ingredients. Pour into 2-quart casserole dish. Bake at 350
degrees for 1 hour or until good and bubbly.
Source: Evan William's Bourbon Whiskey
WINE
SAUCE
1 cup sugar
1/2 cup butter
1 egg, well beaten
3/4 cup sweet red wine
dash of nutmeg
1/2 teaspoon lemon extract
Cream sugar and butter. Add egg, wine, nutmeg and extract. Mix well and
before serving set in a bowl of hot water until warm. Do Not cook. Stir
until well blended. Especially good when served over bread or rice
pudding.
FRUIT
COOKIES
2 cups sugar
3/4 cup butter
1 cup raisins
1 cup chopped dates
1 cup chopped pecans
1 teaspoon baking soda
2 teaspoons sour cream
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 cups flour
1/4 cup sweet red wine
1/2 package chopped candied cherries
Cream sugar and butter. Add soda that has been dissolved in sour cream,
add fruit. Sift flour 3 times with spices then add, alternately with
wine to the sugar/butter mixture. Spoon onto baking sheet and bake at
350 deg. about 15 minutes.
Special thanks to: Kentucky
Bourbon Distillers
WILLETT
FAMILY CANDIED
BOURBON SWEET POTATOES
6 large sweet potatoes
salt
3/4 cup brown sugar
1 and one half tablespoons lemon juice
2 tablespoons butter
2 and one half tablespoons of Old Bardstown Bourbon
greased casserole dish
375 degrees
20 minutes
Peel and cook the potatoes in boiling water until tender. Cut the
potatoes into 1/2 inch slices and place in the greased casserole dish
with a 1/4 cup of water.
Sprinkle the potatoes with salt, paprika, brown sugar and lemon juice.
Dot with butter and bake uncovered for 20 minutes at 375 degrees. In
the last 5-10 minutes of baking pour the Old Bardstown Bourbon over the
potatoes.
GRILLED
SALMON
4 salmon fillets
Cedar plank
¼ cup olive oil
2 tablespoons chopped green onions
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon dried red pepper
½ lemon fully squeezed
Fresh ground pepper
1 tablespoon Old Bardstown Bourbon
1 teaspoon Tony Chachere’s Original Creole Seasoning
Combine all the ingredients in a shallow dish. Fully immerse
fillets in dish and let soak in marinade for four hours. Once
coals are grayed over, place fish on a cedar plank. Let sit
on plank for 20 minutes (no need for flipping). Use left over
marinade for basting while grilling.
WHISKEY
SUNDAE
(from the Old Bardstown Cookbook – 4th Edition)
Old Bardstown Bourbon
½ pint whipped cream
ice cream
walnuts or pecans
Fold 1 tablespoon Old Bardstown into ½ pint whipped cream and tint pale
green. In individual dishes place 3 dips vanilla ice cream or
your favorite flavor. Pour 1 tablespoon Old Bardstown over
the ice cream, top with the whipped cream, and garnish with walnuts or
pecans.
Special Thanks To CD
Kitchen
KENTUCKY
BOURBON
CHOCOLATE PECAN PIE
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked deep-dish pastry shell (9")
Heat oven to 325. Combine first 3 ingredients in a small saucepan and
cook over medium heat, stirring constantly, until butter melts and
sugar dissolves. Cool slightly.
Beat eggs, bourbon, vanilla, and salt in a large bowl; gradually add
sugar mixture, beating well with a wire whisk. Stir in chocolate chips
and pecans; pour into pastry shell.
Bake for 50-55 minutes, or until set. Serve warm or chilled.
Special thanks to Food
Down Under
PORK
TENDERLOIN TEQUILA
1/4 cup yellow mustard
2 pound pork tenderloin
1/4 cup vegetable oil
1 garlic cloves, halved
1/4 cup chopped carrots
1/4 - 1/2 cup fresh lime juice
1/4 - 1/2 Tequila
2 teaspoon cayenne
1 teaspoon salt
2 teaspoons dry oregano
2 teaspoons thyme
1/4 teaspoon pepper
4 tomatoes, chopped
1 onion, chopped
1 bay leaf
With fingers, spread mustard over pork tenderloin. Heat oil and garlic
in 10 inch skillet until hot. Cook pork in oil over medium heat until
brown. Stir in remaining ingredients. Heat to boiling; reduce
heat, cover and simmer until pork is done. About 30 minutes. Remove bay
leaf and serve.
CHICKEN
TEQUILA
1 cup strong chicken stock
9 ounces whole tomatoes, undrained, smashed
3 garlic cloves, minced
2 chicken breasts, boneless
1/2 cup Tequila
Juice from two limes
Heavy dash of cayenne
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
salt to taste
olive oil
Simmer chicken in the stock until tender. Remove and cube. Set aside,
reserving stock. Saute the garlic in olive oil. Add tomatoes and the
remaining ingredients; simmer, covered for 1/2 hour. Add chicken and
re-heat. Toss with cooked noodles. If sauce becomes too thick, add
chicken stock. Sprinkle with Parmesan cheese and garnish with fresh
basil or parsley leaves.
TEQUILA
SALSA
1/2 cup olive oil
1/2 cup lime juice
1/2 cup tequila
2 tablespoons Triple Sec
1 can ( 4 ounce) diced green chilies, undrained
Combine all ingredients. Use as a marinade for chicken or turkey or
store in refrigerator in covered glass jar. Excellent for tacos,
fajitas, etc.
Special Thanks To
recipes4us
www.recipes4us.co.uk
APPLE
FRITTERS
1 egg
4 ounces plain flour
5 ounces beer
3 ounces Caster sugar
A pinch of salt
A pinch of ground Allspice
Oil for deep frying
4 large dessert apples
Caster Sugar
Ground Cinnamon
Separate the egg. Put the yolk, sugar, flour, beer, salt and allspice
in a bowl and whisk to a smooth batter. Whisk the egg white until stiff
then fold into the batter. Heat the oil for deep frying to 350F. Peel
and core the apples and cut into 1/4 inch rings. Dry on kitchen paper
then dip into the batter and deep fry for 4-5 minutes, turning once.
Drain on kitchen paper. Dredge in sugar and cinnamon and serve hot.
Serves 4.
KRAPFEN
(from Germany)
Loosely translated - Apple Donut
2 eggs
3 ounces beer
4 ounces plain flour
A pinch of salt
1-1/ lb dessert apples
Oil for deep frying
Caster sugar
Ground cinnamon
Preheat the oil for deep frying to 350F. Separate the eggs. Put the
yolks, beer, flour and salt into a bowl and whisk to a smooth batter.
Whisk the egg whites until stiff then fold into the batter. Peel and
grate the apples then stir them into the batter. Carefully slide
spoonfuls of the apple batter into the hot oil and cook for about 5
minutes turning once. Drain on kitchen paper. Mix the cinnamon with the
sugar. Roll the cooked Krapfen in the sugar mix and serve immediately.
Serves 4.
CHORIZO
IN RED WINE
1 pound Chorizo sausage, cut into slices ¼ inch thick
2 ounces dry red wine
2 tablespoons freshly chopped mixed Herbs (e.g. thyme, parsley, oregano)
2 garlic cloves, crushed
French bread cubes to serve
Preheat the oven to 425 degs.
Place the sausage slices in a very shallow ovenproof dish.
Pour the wine, herbs and garlic over the sausage and bake for 10
minutes. Serve hot with cubes of bread to soak up the sauce.
ONION
SOUP WITH WINE
3 large onions, sliced
2 ounces butter
1 tablespoon plain flour
1/2 teaspoon brown sugar
2 pints water
8 thick slices from a French bread loaf
4 tablespoons dry white wine
Salt and Pepper
2 ounces Gruyere cheese
Melt half the butter in a pan and fry gently the onions until
transparent. Sprinkle with the flour and cook until it begins to brown.
Add the sugar and mix well. Add the water little by little then bring
to the boil. Reduce the heat and simmer for 20 minutes. Preheat the
oven to 450 degs.
Fry the bread in the remaining butter then place the slices in the
bottom of a large ovenproof soup tureen. Add the wine, salt and pepper
to the soup then pour over the bread. Sprinkle with grated Gruyere and
cook in oven for 10 minutes or until the cheese has melted.
The
two following recipes belonged to my grandmother, a spunky, daring,
woman, who ran a "blind pig" during the prohibition days. Daring,
because my grandmother lived a stones throw from the Grosse Pointe
Farms Police Dept. where my dad worked. Truth be known, most of the
officers were customers and for those too young to remember, a blind
pig is an illegal establishment for serving beer & whiskey.
During the 1920's there were more than 15,000 blind pigs and
"speakeasys" and the Detroit River was infamous for whiskey runners
coming in from Canada.
Home
Brew
1/2 gal prepared malt
2 yeast cakes
1 lb whole barley
2 lbs sugar
Boil 5 gal water - add malt & boil 10 min. Put barley into
crock. Add sugar to boiling malt - when dissolved put in crock. Add 5
gal cold water and when lukewarm add yeast. Slice one raw potato in
crock. Let sit 3 days. Siphon thru cheese cloth into boiler and then
bottle. Put 1/2 level teaspoon of sugar in each bottle. Let stand 3
days where warm.
Dandelion
Wine
Pour one gallon of boiling water over three quarts of dandelion
flowers. Let stand twenty-four hours. Strain and add five pounds of
light brown sugar, juice and rind of two lemons; juice and rind of two
oranges. Let boil ten minutes and strain. When cold add half a cake of
yeast. Put in crock and let stand until it commences to work. Then
bottle and put corks in loose to let it work. In each bottle put one
raisin, after it stops working. Cork tight.
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SIRLOIN WITH RED WINE
& MUSHROOM SAUCE
1 pound boneless top sirloin (about 1 inch thick), all visible fat
discarded
5 ounces button mushrooms, sliced
1/3 cup Merlot or other dry red wine (regular or nonalcoholic)
4 ounces no-salt-added tomato sauce
2 medium green onions, finely chopped
1 teaspoon very low sodium beef bouillon granules
1 teaspoon dried basil, crumbled
3/4 teaspoon sugar
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon garlic powder
1/8 teaspoon salt
Vegetable oil spray
2 tablespoons snipped fresh parsley
In a large airtight plastic bag, combine the steak, mushrooms, and
wine. Seal the bag and turn to coat. Refrigerate for 8 to 12 hours,
turning occasionally.
In a small bowl, stir together the tomato sauce, green onions, bouillon
granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
Heat a large nonstick skillet over medium-high heat. Remove from the
heat and lightly spray with vegetable oil spray (being careful not to
spray near a gas flame). Remove the steak from the marinade; reserve
the marinade. Shake the excess liquid from the steak. Cook the steak
for 4 minutes. Turn the steak. Cook for 2 minutes, or until done to
taste. Transfer to a cutting board.
Pour the reserved marinade with the mushrooms and the tomato sauce
mixture into the pan residue in the skillet, scraping the bottom and
side to dislodge any browned bits. Cook over medium-high heat for 3
minutes, or until the liquid is reduced to 1 cup.
To serve, slice the steak and transfer to plates. Spoon the mushroom
sauce over the steak. Sprinkle with the parsley.
Serves 4 - 3 ounces beef and 1/4 cup mushroom sauce per serving
Calories 191; Total Fat 5.0 g; Saturated 2.0g; Polyunsaturated 0.5 g;
Monounsaturated 2.0 g Cholesterol
46 mg; Sodium 134 mg; Carbohydrates 6 g; Fiber 2 g; Sugars
4 g; Protein 26 g; Calcium 35 mg; Potassium 750 mg;
Dietary Exchanges:
1 vegetable
3 lean meat
Source: Salt Free Cookbook
WARM
ORZO SALAD
Vegetable oil spray
1 medium onion, diced
1 medium garlic clove, minced
2 large red or yellow bell peppers or a combination, seeded and diced
1/2 cup dry white wine (regular or nonalcoholic) or fat-free,low-sodium
chicken broth
1/2 to 1 cup frozen whole-kernel corn
1 cup dried orzo or dried patina
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon crushed red pepper flakes
15-ounce can no-salt-added black beans, rinsed and drained
1 cup minced lower-sodium, low-fat ham or turkey ham (about 4 1/2
ounces)
Lightly spray a large nonstick skillet with vegetable oil spray. Cook
the onion and garlic over medium-high heat for 3 minutes, stirring
occasionally. Reduce the heat to medium. Stir in the bell peppers. Cook
for 2 to 3 minutes.
Pour in the wine. Cook for 5 minutes, or until the peppers are very
soft and most of the wine has evaporated. Stir in the corn. Cook for 1
to 2 minutes, or just until heated through.
Prepare the orzo using the package directions, omitting the salt and
oil. Drain well. In a large bowl, stir together the vinegar, oil,
cumin, turmeric, and red pepper flakes. Stir in the beans, ham, bell
pepper mixture, and orzo. Serve warm or at room temperature.
Serves 4
Nutrition Analysis
388 Calories, 4.5 g Total Fat, 1.0 g Saturated Fat, 0.0 g Trans Fat,
1.0 g Polyunsaturated Fat, 2.5 g Monounsaturated Fat,
14 mg Cholestrol, 276 mg Sodium,64g Carbohydrates, 8 g
Fiber, 12 g Sugar, 19 g Protein
Dietary Exchanges:
3 1/2 starch, 2 vegetable, 2 very lean meat
Souce: American Heart Association
POACHED
SALMON WITH
SPINACH
1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)
Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large
skillet, combine water, wine, green onions, and bay leaf. Over high
heat, bring just to a boil. Carefully add salmon and return to a boil.
Reduce heat, cover, and simmer 8 to 10 minutes, or until fish flakes
easily with a fork. Remove fish and pat it dry with paper towels.
Meanwhile, cook spinach according to package directions. Drain well,
squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on
the rack of an unheated broiler pan. Top with spinach mixture, sprinkle
with cheese and season with pepper. Broil 4 inches from the heat for 1
to 2 minutes, or until cheese melts. Garnish with lemon slices, if
desired. Serves 4.
Nutrition Analysis
161 Calories, 5.5 g Total Fat, 1.5 g Saturated Fat, 0.0 g Trans Fat,
1.5 g Polyunsaturated Fat, 1.5 g Monounsaturated Fat,
64 mg Cholestrol,146 mg Sodium,2 g Carbohydrates,1 g fiber,0 g Sugar,26
g Protein,
Dietary Exchanges:
3 lean meat
Source: American Heart Assn.
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CUCUMBER WINE SALAD
1/2 cup Cucumber, peeled and sliced
1 tsp olive oil
1 tbsp red wine
Directions
1 Combine all of the ingredients in a small bowl and toss.
Nutrition Facts
Makes 1 serving
Amount Per Serving
Calories 59.6; Total Carbs 1.7g; Dietary Fiber 0.4g; Sugars 0.9g;Total
Fat 4.6g; Saturated Fat 0.6g; Unsaturated Fat 4g; Potassium 0mg;
Protein 0.4g; Sodium 1.9mg
Dietary Exchanges:
1 Fat, 1/4 Vegetable
TURKEY
DIVAN
1-1/2 cups cubed cooked turkey
2 cups broccoli florets, cooked until crisp-tender
1/3 cup chopped onion
1 tablespoon margarine
1/3 cup all-purpose flour
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free half-and-half or fat-free milk
1/4 cup dry white wine or fat-free milk
1/4 to 1/2 teaspoon dried savory leaves
1/4 teaspoon dried marjoram leaves
2-3 pinches ground nutmeg
1 cup (4 ounces) shredded fat-free Swiss cheese
Salt, cayenne, and white pepper, to taste
3-4 tablespoons unseasoned dry bread crumbs
Arrange turkey and broccoli in 10 x 6-inch baking dish.
Saute onion in margarine in medium saucepan until tender, two to three
minutes. Mix flour and chicken broth until smooth; stir into saucepan
with half-and-half and wine. Heat to boiling; boil, whisking
constantly, until thickened, about one minute. Reduce heat to low; add
herbs and cheese, whisking until cheese is melted. Season to taste with
salt, cayenne, and white pepper.
Pour sauce over turkey and broccoli in baking dish; sprinkle with bread
crumbs. Bake at 350-degrees until bubbly, about 25 minutes. Makes 4
servings.
Nutritional information per serving:
Calories: 300; Fat: 4.2g; Cholesterol: 70.9mg; Sodium: 566mg;
Carbohydrates: 22.9g; Protein: 37.4g;
Exchanges: 1 Vegetable, 1 Bread/Starch, 3 Meat, 1/2 Milk
RASPBERRIES
IN WINE
1/3 cup dry white wine
2 tablespoons sugar
1 pint fresh raspberries, halved
In a small bowl, whisk together the wine and sugar until the sugar is
dissolved. Divide berries into 4 equal portions and place in fancy
dessert bowl. Top with wine mixture.
Serving size: 1 cup
Amount Per Serving
Calories 54.1; Total Carbs 10.5g; Dietary Fiber 1.4g; Sugars 8.2g;
Total Fat 0.2g; Saturated Fat 0g; Unsaturated Fat 0.2g; Potassium
126.9mg; Protein 0.5g;
Sodium 1.7mg.
Dietary Exchanges:
1/4 Fruit>/p>
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TIPSY STEAKS
2 sirloin steaks
2 ounces Jack Daniels
Place steaks in a shallow dish and pour whiskey over the top. Place in
refrigerator over night. Cook by which ever method you prefer.
BOURBON
STREET
CHICKEN
2 chicken breast halves
2/3 cup bourbon
1/3 cup soy sauce
oil
Heat oven to 350 deg. Brown chicken in oil and place in oven safe
casserole dish. When chicken is almost done pour sauce over.
Note: Chicken tenders or wings make a good substitute
SHRIMP
SPECIALTY
12 jumbo shrimp, peeled and butterflied
8 large mushrooms, finely sliced
4 artichoke hearts, halved
1 cup cold butter cut into chunks
1/2 ounce Marsala wine
Pinch of salt
1 ounce Chablis
Pinch of marjoram
Combine shrimp, mushrooms and artichoke in a large skillet with 1/2 of
the butter, Marsala wine and salt. Saute on low heat. Slowly add
Chablis and continue cooking until shrimp are firm and pink, about 3-4
minutes. Add maroram and remaining butter. Serve when the butter is
just melted.
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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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