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A to Z Recipes
May 20, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. The weather has been absolutely glorious
the past few days with cool nights and sunny days and - no humidity
problems. Woo-hoo! Temperatures in the 90's is one thing but
temperatures in the 90's with 90%+ humidity is altogether something
else. When we travel to other parts of the US where folks are worried
about a 'heat wave'; it actually feels good compared to the humid hot
here. Of course, other folks have weather like we do. And many have it
worse... but I'm loving every moment of what we have had this week!
We're truly excited about our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 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. If you live in the area, please join us! The web site
has been updated to detail the trip. You'll find contact email
addresses there, too. Oh! The rental house is just about maxed out but check with me
if you find you can join us!
The current Monthly Theme topic is Hot Off the Grill.
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.
You will flip over the recipes in today's issue. I believe this is one
of the best assortments lately. Of course, there's plenty to make you
think and laugh, too. My thanks go out to those whose submissions
appear here today.
We'll see you here again on Sunday, God willing.
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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Recipe For Friendship
Fold two hands together
And express a dash of sorrow
Marinate it overnight
And work on it tomorrow
Chop one grudge in tiny pieces
Add several cups of love
Dredge with a large sized smile
Mix with the ingredients above
Dissolve the hate within you
By doing a good deed
Cut in and help your friend
If he should be in need
Stir in laughter, love, and kindness
From the heart it has to come
Toss with genuine forgiveness
And give your neighbor some
The amount of people served
Will depend on you
It can serve the whole wide world
If you really want it to
~ Author Unknown ~
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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Why is a hamburger called a hamburger although it contains no
ham?
~Shared by Lisa H., Belmont, NC
During a trip to Asia in the early 1800s, a German merchant - it is
said - noticed that the nomadic Tartars softened their meat by keeping
it under their saddles. The motion of the horse pounded the meat to
bits. The Tartars would then scrape it together and season it for
eating. The idea of pounded beef found its way back to the merchant's
home town of Hamburg where cooks broiled the meat and referred to it as
it as Hamburg meat.
German immigrants introduced the recipe to the US. The term "hamburger"
is believed to have appeared in 1834 on the menu from Delmonico's
restaurant in New York but there is no surviving recipe for the meal.
The first mention in print of "Hamburg steak" was made in 1884 in the
Boston Evening Journal.
The honour of producing the first proper hamburger goes to Charlie
Nagreen of Seymour, WI. In 1885 Nagreen introduced the American
hamburger at the Outgamie County Fair in Seymour. (Seymour is
recognised as the hamburger capital of the world.)
However, there is another claim to that throne. There is an account of
Frank and Charles Menches who, also in 1885, went to the Hamburg, New
York county fair to prepare their famous pork sausage sandwiches. But
since the local meat market was out of pork sausage, they used ground
beef instead. Alas, another hamburger.
The first account of serving ground meat patties on buns - taking on
the look of the hamburger as we know it today - took place in 1904 at
the St. Louis World Fair. But it was many years later, in 1921, that an
enterprising cook from Wichita, Kansas, Walt Anderson, introduced the
concept of the hamburger restaurant. He convinced financier Billy
Ingram to invest $700 to create The White Castle hamburger chain. It
was an instant success. The rest of the history, we might say, belongs
to McDonald's.
And, no, a hamburger does not have any ham in it. Well, it's not
supposed to. Hamburger meat usually is made of 70-80% beef, and fat and
spices.
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
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
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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Speeding Ticket
~Shared by Jean M., OH
Did you hear about the 83 year old woman who talked herself out of a
speeding ticket by telling the young officer that she had to get there
before she forgot where she was going?
Makes perfectly good sense to me....
New Stock Market Terms
~Shared by Pat, Merritt Island, FL
CEO – Chief Embezzlement Officer
CFO - Corporate Fraud Officer
BULL MARKET – A random market movement causing an investor to mistake
himself for a financial genius
BEAR MARKET – a 6 to 18 month period when the kids get no allowance,
the wife gets no jewelry, and the husband gets no sex.
VALUE INVESTING – The art of buying low and selling lower.
P/E RATIO – The percentage of investors wetting their pants as the
market keeps crashing.
BROKER – What my financial planner has made me.
STANDARD & POOR - Your life in a nutshell.
STOCK ANALYST – The idiot who just downgraded your stock.
STOCK SPLIT – When your ex-wife and her lawyer split your assets
equally between themselves.
MARKET CORRECTION – The day after you buy stocks.
CASH FLOW – The movement your money makes as it disappears down the
toilet.
YAHOO – What you yell after selling it to some poor sucker for $240 per
share.
WINDOWS – What you jump out of when you're the sucker who bought Yahoo
at $240 per share.
INSTITUTIONAL INVESTOR – Past year investor who's now locked up in a
nuthouse.
PROFIT – an archaic word no longer in use.
-If you had purchased $1000 of shares in Delta one year ago,
you will have $49.00 today.
-If you had purchased $1000 of shares in AIG one year ago, you will
have $33.00 today.
-If you had purchased $1000 of shares in Lehman Brothers one year ago,
you will have $0.00 today.
-But---- if you had purchased $1000 worth of Budweiser one
year ago, drank all the beer, then turned in the aluminum cans for
recycling refund, you will have received $214.00
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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Recipe Name: Ranch Hand Tamale Casserole
Shared by: Patricia, Charlevoix, MI
Posted on: April
29, 2009
Review by: Pat, Minden, NV
Patricia...this was a great recipe, we loved it. We tweaked it
just a little...we used Mexican in place of cream style corn,
eliminated the green pepper, added corn chips crushed on top.
This is Patricia's recipe with our additions/changes.
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.
We crushed corn chips and topped the casserole before putting
it in the oven. We also used only 1/2 a cup of the grated
cheddar cheese in the casserole and put the other 1/2 cup on top of the
casserole after baking it letting it sit until the cheese melted.
This is an excellent casserole and we thank you Patricia as we will be
making it often!
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
OZARK MYSTERY CAKE
~Shared by Treva, NC
2-cups flour
2-tsp baking soda
1/2-cup sugar
2-eggs
1-20 ounce tin fruit cocktail
Stir dry ingredients in a larg bowl add eggs and fruit juice mix and
add fruit and any juice remaining.
Bake in a large pan for 1 hour in 350 oven.
SESAME-GINGER SHRIMP
~Shared by Jim D., WA
Toast the sesame seeds in a small skillet over medium heat until
fragrant, about 3 minutes. Serve this dish with rice.
Serves 4
1 pound extra-large shrimp (21 to 25 count), peeled and deveined
4 teaspoons soy sauce
2 cloves garlic , minced
1/2 inch piece fresh ginger , peeled and minced
1/4 teaspoon red pepper flakes
2 tablespoons peanut oil or vegetable oil, plus 1 additional teaspoon
1/2 cup water
1 tablespoon toasted sesame oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 red bell pepper , seeded and cut into thin, 2-inch-long strips
5 scallions , white and light green parts, cut into 2-inch pieces
1 teaspoon lemon juice
1 tablespoon toasted sesame seeds
1. Toss shrimp and 2 teaspoons soy sauce in medium bowl. Combine
garlic, ginger, pepper flakes, and 1 teaspoon peanut oil in small bowl.
Stir water, sesame oil, oyster sauce, remaining 2 teaspoons soy sauce,
and cornstarch together in measuring cup.
2. Heat 1 tablespoon peanut oil in large nonstick skillet over high
heat until smoking. Add bell pepper and scallions and cook until
browned in spots, about 5 minutes. Transfer to bowl. Add remaining
tablespoon peanut oil and shrimp to empty skillet and cook, tossing
until just opaque, about 30 seconds. Push shrimp to sides of skillet,
add garlic mixture to center of pan, and mash with spoon until
fragrant, 10 to 15 seconds. Stir mixture into shrimp. Add water mixture
and cook until thickened, 60 to 90 seconds. Return vegetables to pan,
add lemon juice, and toss until heated through. Transfer to platter and
sprinkle with sesame seeds. Serve.
Source: CooksCountry.com
HONEY GLAZED SNACK MIX
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 C. Crispix
5 C. miniature pretzels
1 12 C. pecan halves
1/2 C. butter cubed
1/2 C. honey
In a large bowl combine the Crispix, , pretzels and pecans.
In a small saucepan, combine butter and honey. Cook and stir
until butter is melted and mixture is smooth. Pour over
cereal mixture and mix well.
Transfer to two greased 15x101x" baking pans. Bake at 325 for
15 minutes stirring every 5 minutes. Cool on wire
racks. Store in airtight container.
CRAB MEAT EGGS AU GRATIN
~Shared by Larry J., Spring Hill, TN
A sophisticated breakfast for the egg connoisseur.
INGREDIENTS:
6 eggs
6-1/2 ounce can crab meat, drained
3 tablespoons milk
4 ounces American cheese, crumbled
Salt and pepper to taste
2 tablespoons butter
TO PREPARE:
Beat eggs until lemon colored; add crab meat, milk, cheese, butter,
salt and pepper. Put in top of double boiler over barely
boiling water. Cook and stir until eggs are done.
Serves: 4
Source: Little Rock Cooks...Recipes Handed Down from Generation to
Generation
BEST TUNA MELT (NEW JERSEY DINER STYLE)
~Shared by Ann, FL
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Servings: 4
"If you order a tuna melt in a New Jersey diner, you'll get something
very similar to this! My method of topping the tuna salad with cheese
FIRST, then tomato and more cheese, keeps the toppings from sliding off
the bread."
Ingredients:
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish
Directions:
1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and
vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in
the preheated oven, until lightly toasted. Remove from heat, and spread
with the tuna salad. Place 1 cheese slice over the tuna salad on each
piece of bread, layer with a tomato slice, and top with remaining
cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5
minutes, until cheese is melted.
Servings Per Recipe: 4
Amount Per Serving
Calories: 518
Total Fat: 30.3g
Cholesterol: 96mg
Sodium: 863mg
Total Carbs: 21.3g
Dietary Fiber: 2.8g
Protein: 39.5g
Source: AllRecipes.com
3-LAYER CHEESY STRAWBERRY CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
It's not cake and it's not cheesecake. It's something in-between. A
great make ahead cake. You need to chill the crust for a least 4 hours
before adding berry topping.
16 servings
1 hour 30 minutes prep
Layer 1
1 cup flour
1/4 cup sugar
2 teaspoons finely shredded lemon zest
1 teaspoon baking powder
1/2 cup margarine, softened
1 beaten egg
1/4 cup milk
1/2 teaspoon vanilla
Layer 2
2 (8 ounce) packages cream cheese, plus
1 (3 ounce) package cream cheese (low fat works fine)
1 1/2 cups sugar
1 egg
2 teaspoons vanilla
1 tablespoon lemon juice
Layer 3
4 cups sliced fresh strawberries
1/2 cup currant jelly (at room temperature)
1/2 cup fresh blueberries or toasted sliced almonds (to garnish)
Layer 1: Make this part 4 to 24 hours ahead: Preheat oven to 350
degrees F.
Mix dry ingredients in a bowl.
Cut in margarine until texture feels like corn meal.
Combine wet ingredients in a bowl and mix well. Then add all at once to
the dry ingredients. Mix just enough to make a soft dough.
Using fingers, gently pat dough into the bottom of a 9 X 13 pan.
Layer 2: Combine all ingredients.
Beat until creamy with mixer on high.
Spread over dough in the pan.
Bake at 350 for 30 minutes or until golden brown.
Cool completely and cover.
Refrigerate for 2 to 24 hours.
Layer 3: 3 hours or less before serving:.
Arrange berries on top of cake.
Stir jelly to soften, then brush jelly over berries.
Garnish with blueberries or toasted almond slices. (Toast almond slices
in a fry pan over medium heat, stirring constantly until browned a
bit.).
BEER CHEESE SPREAD
~Shared by Linda H., Rosharon, TX
8 oz Colby and Monterey jack cheese, softened
8 oz sharp cheddar cheese, softened
1/2 cup beer
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
2 tsp Worcestershire
1/4 tsp hot sauce
Combine all ingredients in a heavy duty ziploc bag. Push air out and
seal. Knead bag with hands until mixture is well blended and of
spreading consistency.
SALOON STYLE CHICKEN NUGGETS
~Shared by Patricia, Charlevoix, MI
3 tablespoons melted butter
2 teaspoons Worcestershire sauce
2 whole large chicken breasts
50 wheat wafers, finely crushed
1/3 cup grated Parmesan cheese
Place butter and Worcestershire sauce in bowl and stir. Cut
skinned, boned chicken breasts into 1" pieces and toss in butter
mixture to coat. Place wafers and cheese in a plastic bag.
Add a few pieces of chicken at a time and shake to coat. Bake
in a single layer at 450 degrees for approximately 8 to 10 minutes of
until chicken is done and not pink.
BROCCOLI CASSEROLE
~Shared by Barb, Chula Vista, CA
You can make it the day before and place in refrigerator prior to
baking. This makes last minute large meals easier.
1 – 20 oz. Package chopped broccoli – use frozen brochette (do not use
pieces & stems)
1 – can Campbell’s Golden Mushroom Soup (straight from can)
1 Cup Shredded Sharp Cheddar Cheese
2 Eggs
1 C Mayonnaise
1 C French Fried Onion Rings
Cook broccoli & drain. Beat eggs well & combine all
other ingriedents except onion rings. Mix well.
(Can refrigerator at this point prior to baking. I usually
make it a day a head for big dinners.) Bake covered 25 minutes at 400
° Add onions & bake 5 minutes longer uncovered.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
LOBSTER FANTANS
~Shared by Larry Holmes, Toronto, Canada
1 can lobster (5 ounces) drained, broken up
1/2 cup grated Swiss cheese (or your favorite)
3 tablespoons chopped green pepper
2 tablespoons minced onion
1/2 teaspoon salt
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
5 soft rolls, about 4x3-inch size
2 tablespoons butter, softened
Place first 5 ingredients in bowl. Toss together.
Stir mayonnaise and lemon juice together in cup. Pour over
lobster mixture. Stir lightly. Make 3 cuts from top
to bottom iin each roll, not cutting through bottom. Spread
inside cuts with butter. Spread lobster mixture between
cuts. Wrap each roll in foil. Heat in 350-degree
oven for about 20 minutes until hot.
Serves 4 to 5.
QUICK BEEF STROGANOFF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
I can't begin to tell you the number of times I've made this recipe. My
family's favorite!
1 lb. round steak sliced diagonally as thin as possible into 1/8 by 2"
strips
1/4 cup margarine
1/2 cup chopped onion
4 oz. can sliced mushrooms. drained
1 can condensed beef broth
1 cup dairy sour cream
2 & 1/2 TBSP. flour
Trim fat from meat. Cut into strips diagonally across the grain. Brown
meat and onions quickly in margarine. Push meat to one side of skillet
and add mushrooms. Cook 1 minute. Add broth and heat just to boiling.
Blend sour cream and flour together in separate bowl. Gradually blend
sour cream/flour mixture into skillet, stirring until mixture thickens.
Season to taste. Serve over hot buttered noodles or rice.
Makes 4 servings.
STRAWBERRY TARTLETS WITH BERRY COULIS
~Shared by Marilyn, Canton, OH
12 pre-baked tartlet shells
1/2 cup strawberry jam
4 cups fresh strawberries, chopped
3 cups mixed berries
1/4 cup powdered sugar
1 Ttsp. freshly squeezed lemon juice
To make coulis, rinse 3 cups of mixed berries and pat dry with paper
towels. In a blender, combine berries and powdered sugar and blend
until pureed. Pour puree through a sieve to remove the seeds and
extract all of the juice; stir in lemon juice.
Add additional powdered sugar if desired.
Cover and chill until ready to serve.
Yield - Serves 12
CINCINNATI-STYLE CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)
Heat olive oil in a large frying pan. Saute onion until tender. Mix in
burger-style crumbles and garlic; cook until the crumbles have browned.
Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder,
cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.
Heat over medium-high heat until the mixture begins to boil. Reduce
heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
While the sauce is thickening, bring a large pot of salted water to
boil; place spaghetti in the water and bring it to a boil again. Cook
until al dente. Drain well.
Stir beans into the chili and mix lightly.
Spoon cooked spaghetti into bowls and top with chili. Sprinkle with
cheese if desired.
ANDOUILLE SAUSAGE
~Shared by Johnny, LA
1 Boneless Pork Butt cut into 1" Pieces
1-1/2 Tsp. Chili Powder
1/2 Cup Paprika
1/4 Cup Black Pepper
1-1/2 Tsp. File Powder
1 Tsp. Cumin
3 Tbs. Cayenne Pepper
3 Tbs. Onion Powder
6 Tbs. Garlic Powder
7 Tbs. Salt
2-1/2 Tbs. Dried Oregano
2-1/2 Tbs. Dried Thyme
1/4 Cup Chopped Garlic
Combine all the spices and toss with the pork to coat. Cover and
refrigerate overnight. Prepare your smoker and use mesquite wood or
chips. Remove the meat and process in food processor until lightly
ground. Form into patties or logs and smoke for 25 to 30 minutes.
Remove from smoker and let cool.
UNCLE BILL'S PORK LOIN CENTER CUT CHOPS IN MUSHROOM SOUP
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 3
1 Tbsp. butter
3 each pork loin chops, center cut, bone-in, (6 1/2 ounces each)
1 10 oz. can of mushroom soup
1/4 cup whole milk, homogenized
1/4 cup freshly grated Padano cheese
1/2 tsp. salt
1/2 tsp. Sambal Oelek
1/8 tsp. freshly grated nutmeg
1 small onion, finely sliced
1 small sweet red pepper, seeded and julienned, (Optional)
Preheat oven to 400 F. Prepare a 9" x 13" oven-proof casserole dish by
rubbing inside with butter. Place the pork chops in a single layer. In
a mixing bowl, mix together, mushroom soup, whole milk, padano cheese,
salt, Sambal Oelek and freshly grated nutmeg. Pour this
mixture over the pork chops. Sprinkle sliced onion over the top, then
place the julienne sweet red peppers over the top. Cover tightly with
aluminum foil. Bake in preheated 400 F oven for 30 minutes. Reduce heat
to 375 F and continue to cook, covered for another 30 minutes. Serve
over cooked rice if desired.
94TH AERO SQUADRON'S BEER CHEESE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Here is the recipe from the famous 94th Aero Squadron Restaurant in St.
Louis, MO. (Now closed)
6 cups milk, divided
1/2 to 3/4 tsp. Tabasco Sauce
3 Tbsp. Worcestershire sauce (restaurant uses Lea & Perrins
brand)
1 1/2 strips bacon, coarsely chopped
1/3 cup onion, coarsely chopped
2 Tbsp. chicken bouillon granules
4 1/2 Tbsp. cornstarch
1 (16 oz) jar Cheez Whiz
1 (12 oz) can beer
Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large
pot. Stir to combine well.
In a heavy skillet, sauté bacon until crisp; pour off half the fat. Add
onion; stir and cook until wilted. Add chicken bouillon and cook,
stirring 3 or 4 minutes. Add bacon mixture to milk mixture and heat
over medium heat. When milk begins to steam (at about 180º) combine
cornstarch and reserved 1/3 cup milk, stirring until smooth. Stir
mixture into hot milk mixture and cook, stirring frequently, until soup
thickens. Add Cheez Whiz, stirring almost constantly. Stir in beer,
including the foam.
Strain through a metal mesh strainer into a large bowl*. If necessary,
reheat.
Yield: 10 ( 1 cup) servings
*Note: For extra flavor and texture, I stirred the bacon and onion back
into the soup. If you wish, add more Worcestershire sauce and Tabasco
at the table.
Approximate Nutrition Information per serving: 258 calories; 15 g fat
(52 % calories from fat); 48 mg cholesterol; 12 g protein; 16 g
carbohydrate; trace fiber; 1,541 mg sodium.
PEANUT BUTTER & CHOCOLATE BISCOTTI
~Shared by Doe, Okanagan, B.C., Canada
Makes about 5 dozen
10 tbsp unsalted butter (1 stick + 2
tbsp)
2 1/2 c flour
2 3/4 tsp b powder
1/2 tsp salt
3 lg eggs
1 1/4 c sugar
2 tsp vanilla
1/2 c smooth natural peanut butter, room temperature
1 1/4 c dry roasted peanuts
1 1/4 c chopped dark chocolate or chocolate chunks (about 6oz)
Preheat 350. Line 3 baking sheets with parchment paper. Position racks
evenly in oven. Melt butter over med heat, swirling pan occasionally.
Continue cooking until the butter browns & gets a nutty aroma.
Let cool slightly. Whisk the flour, baking powder, & salt
together in a lg bowl. Beat the eggs in a med bowl with elec mixer
until light & pale yellow, about 2 mins. Gradually add the
sugar beating. Then slowly add the butter & vanilla until
evenly mixed, about 30 seconds more. Add the peanut butter &
mix until combined. While mixing slowly, add the dry ingredients to the
wet in 2 additions, mixing just until absorbed. Fold in the peanuts
& chocolate pieces. Divide the dough evenly into thirds,
& put each portion in the centre of a baking sheet. Shape the
dough with slightly wet hands into logs about 2 inches wide &
15 inches long. Bake until set & brown around the edges, about
25-30 mins. (For more even baking take care to rotate pans top to
bottom & front to back, about halfway thru.) Cool logs n baking
sheets for about 10 mins. Lower oven temp to 325 . Carefully transfer
logs to a cutting board. Cut logs crosswise with a long serrated knife
at about a 45 degree angle, into ½ inch thick cookies. Place cookies
cut side down on baking sheets. Bake until crisp, 8 mins. Flip the
cookies over & bake until golden brown, about 8 mins more. Cool
biscotti on baking sheets. Store airtight for up to 3 days.
FIORI SALAD WITH GREEN OLIVES, TUNA AND FRESH HERBS
(Insalata di fiori con olive verdi ed erbe aromatiche)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box BARILLA Fiori
1/4 cup, divided extra virgin olive oil
1 (4 ounce) jar green olives, pitted, cut in halves
1 can (6 ounce) tuna in olive oil, drained
1 pound fresh mozzarella cheese, cubed
2 tablespoons fresh marjoram, chopped
1 tablespoon fresh basil, chopped
1 pint cherry tomatoes, cut in halves
COOK pasta one minute less than recommended cooking time. Drain.
DRIZZLE pasta with1 tablespoon of olive oil. Place flat on a sheet tray
to cool.
MIX all ingredients in a large bowl.
COVER and refrigerate one hour before serving
Source: Barilla
Pasta
APPLE PIE SURPRISE STRUDEL
~Shared by Shirley, WA
Preheat oven 350°F. Use a 8” square pan, Bake 55 min.
Filling:
2 large tart apples, peeled and sliced (3cups)
½ c. raisins
2 Tbl. lemon peel, grated
1tsp. cinnamon
1 tsp. nutmeg
Put in the cake pan and cover with the next ingredients.
In blender jar:
2 large eggs
1 c. sugar
½ c. buttermilk baking mix
¾ c. sweet milk
2 Tbl. melt butter
Blend and pour over apples and raisins.
Topping:
1 c. buttermilk baking mix
½ c.broken walnuts or more
1/3 c. dark brown sugar
¼ c. butter
Mix till real crumbly and put on top of the apples and raisin
mixture. Bake till center is set, approximately 55
minutes. Serve with ice cream.
Source: Afternoon Newcomers and Friends Volume 2
REF FLANNEL CORNED BEEF HASH WITH POACHED EGGS
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 4 Hours 35 Minutes
Serves 8
Corning beef was an important method of preserving beef in the days
before refrigeration, and ranked with smoking and drying as common
techniques. It's probably not time -and effort- efficient to prepare
homemade corned beef just for this recipe -- it takes 8 to 12 days to
cure -- but if you are so inclined, then this is a great recipe to
prepare it for. Red flannel hash is a traditional New England
embellishment of corned beef hash, and is so called because of the
addition of the beets. It makes a wonderful brunch dish.
INGREDIENTS
For the Hash:
2 tablespoons butter
1 onion, finely diced
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound good-quality corned beef, finely diced
2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
1/2 tablespoon olive oil
1 1/2 pounds russet potatoes, peeled and diced
2 tablespoons vegetable oil
For the Eggs:
8 eggs
2 tablespoons white wine vinegar
DIRECTIONS
FOR THE HASH:
Melt the butter in a saute pan or skillet and saute the onion and bell
peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl
and add the corned beef, beets, egg, Worcestershire sauce, pepper, and
nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4
hours or overnight. Heat the olive oil in a saute pan, add the
potatoes, and saute over medium-high heat for about 9 minutes, or until
golden brown, stirring frequently. Set aside.
Heat 1/2 tablespoon of the vegetable oil in each of 2 large saute pans.
Add one quarter of the hash mixture to each pan and cook over medium
heat for about 2 minutes. Add the sautéed potatoes and continue cooking
for about 7 minutes or until crispy, shaking and flipping the pan or
stirring frequently with a spatula. Remove and keep warm while
repeating for the remaining hash mixture.
FOR THE EGGS:
Bring a medium saucepan of salted water to a boil and add the vinegar.
Break 4 eggs, one at a time, into a saucer and then slip carefully into
the pan. Cook until the egg whites are set and firm, about 4 minutes.
Remove with a slotted spoon and let drain. Repeat for the remaining 4
eggs. To serve, place the hash on warm serving plates, top with a
poached egg, and garnish with freshly ground black pepper.
WINE RECOMMENDATION:
Gamay Beaujolais from California or a Tavel Rose from France.
HELPFUL TIPS:
While this recipe calls for poaching the eggs, you can fry them to the
desired doneness instead, or even loosely scramble them.
Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 383 Fat. Total: 21g Carbohydrates, Total: 22g
Cholesterol: 296mg Sodium: 687mg Protein: 25g
Fiber: 3g % Cal. from Fat: 49% Fat, Saturated: 0g
Source: Beef for All Seasons
MEATLOAF BRASCIOLE (ROLL UPS)
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
I have since given up our old meat loaf recipe in favor of this one
from Rachel Ray. Old one was to die for but fell apart.
1 1/2 pounds ground beef, pork and veal mix from the butcher's counter
(meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped (don't keep these on hand, so I just omit them)
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved
Directions
Preheat oven to 450 degrees F.
Put water on to boil for your pasta.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.
BLACK BEAN CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Heat oil in a large saucepan over medium-high heat. Sautee the onion,
red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes
or until the onions are translucent. Season with black pepper, cumin
and chili powder. Stir in the black beans, chicken broth and salt.
bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and
stir the bean mixture back into the soup. Serve hot by itself or over
rice.
ROASTED CARROT DIP
~Shared by Linda H., Rosharon, TX
2 pounds peeled carrots, cut into chunks
4 cloves garlic
1 tablespoon cumin seeds
3 tablespoons olive oil, divided
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon line or lemon juice
Roast carrots, garlic, cumin seeds, 2 tablespoons olive oil and salt
for 35 minutes, then allow to cool.
Place carrots in food processor until almost smooth. Then add extra
oil, tahini and lime juice. Blend briefly. Adjust seasoning.
Serve as a dip with crackers, breadsticks or pita chips.
Source: Make_it_All_Recipes@yahoogroups.com
COWPOKE CHEESECAKE BARS
~Shared by Patricia, Charlevoix, MI
12 ounce package butterscotch chips
1/3 cup margarine
2 cups graham cracker crumbs
1-1/4 cups chopped nuts
8 ounce package cream cheese, beaten until fluffy
14 ounce can sweetened condensed milk
1 egg
1-1/2 teaspoons vanilla
Melt margarine and chips in saucepan. Stir in crumbs and nuts
and press 1/2 of this into bottom of large cake pan. Beat
together remaining ingredients and pour over crust. Top with
remaining crumbs. Bake at 350 degrees for 20 to 30 minutes or
until toothpick comes out clean.
CHOCOLATE OUTRAGE CAKE
~Shared by Johnny, LA
1 c. margarine, softened
1 1/3 c. Quaker oats, uncooked
1/2 c. flour
1 c. firmly packed brown sugar
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 (12 oz.) pkg. Nestlé's semi-sweet morsels, divided
Combine all ingredients except chocolate morsels. Beat 3 minutes at
medium speed of electric mixer until creamy. Stir in 1 cup chocolate
morsels. Spread batter into 8 inch microwavable dish; cover with waxed
paper. Microwave at High 4 minutes; rotate dish 1/4 turn. Microwave at
High an additional 4 to 5 minutes or until top appears dry. Sprinkle
remaining chocolate morsels over top of warm cake. Let stand 10
minutes. Spread over cake. Cool. Cut into squares.
Makes 12 squares.
DOTTIE'S CHICKEN A L KING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
This I got from my former neighbor Dottie McDonald.
1/3 cup butter melted
2 Tbsp. chopped green pepper
1 cup sliced mushrooms
3 Tbsp. flour
2 cups milk
1/4 tsp salt
few grains pepper
2 & 1/2 cups cooked and seasoned chicken cubed in 1/2" cubes
1 beaten egg yolk
2 Tbsp. finely chopped pimento, optional
Simmer butter with green pepper and mushrooms. Add flour and stir until
blended. Add milk slowly, stirring until blended. Add seasonings and
chicken. Cook over low heat, stirring until it boils gently. Add beaten
egg yolk and pimento. Stir 2 more minutes. Serve on biscuits or hot
buttered rice. Serves 6.
CAFFE LATTE CREME BRULEE
~Shared by Doe, Okanagan, B.C., Canada
Makes 6 servings
3 c whipping cream
2 tsp instant coffee granules
5 egg yolks
2 eggs
1/2 c sugar
1 tsp vanilla
6 tbsp brown sugar
Heat oven 325. Place 6-6 oz ramekins or custard cups in 15x10x1 baking
pan. In med pot combine whipping cream & instant coffee
granules, heat just to a simmer, stirring occ. Take from heat. In med
bowl, combine egg yolks & eggs, beat with wire whisk until well
blended. Stir in sugar until combined. With wire whisk gradually
stir hot cream mix into egg mix until well blended. Stir in
vanilla. Pour mix evenly into ramekins. Bake at 325 for 30-35 mins
until custards are soft set. Carefully take pan from oven. Place
ramekins on wire rack. Cool 30 mins. Chill at least 3 hours or
overnight. Before serving, place ramekins in 15x10x1 baking pan. Top
each with 1 tbsp br sugar. Broil 4-6 inches from heat for 1-2 mins or
until sugar is melted. Watch closely. Or melt br sugar with kitchen
torch. Store chilled.
MEXICAN DEVILED EGGS
~Shared by Treva, NC
6 large hard cooked eggs, peeled
1/4 cup mayonnaise
2 T. pickled jalapeno slices, minced
1 T. prepared mustard
1/4 t. ground cumin
1/8 t. salt
Chili powder, fresh parsley sprigs for garnish
Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks in
a small bowl. Stir in mayonnaise and next 4 ingredients.
Blend well. Spoon or pipe yolk mixture evenly into egg white halves.
Garnish if desired.
Makes 1 dozen.
Click if you have a submission for the Reader Recipe
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RED CABBAGE WITH DICED APPLES
~Shared by Luanne, FL
Had a dish similar to this in a German restaurant and it was delicious.
This recipe seems to be easy to do, but I haven't done it yet.
Makes 6 servings
Weight Watcher Points –1 point
4 cups Cabbage; thinly sliced
1 Green apple; peeled cored -diced
1/4 cup Onion; diced
2 tb Lemon juice
1 Chicken-flavor bouillon cube
1/8 ts Allspice
1 dash of Pepper
3/4 cup Water
2 pk Sweet 'N Low
Combine all ingredients except water and Sweet 'N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage is
tender. Stir in Sweet 'N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE
Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg
EASY SALMON CAKES WITH CREAMY DILL SAUCE
~Shared by Treva, NC
Active Time: 30 minutes
Total Time: 45 minutes
Ease of preparation: Easy
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon, cut into wedges
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion and celery; cook, stirring, until softened,
about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any
bones and skin. Add egg and mustard; mix well. Add the onion mixture,
breadcrumbs and pepper; mix well. Shape the mixture into 8 patties,
about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add
4 patties and cook until the undersides are golden, 2 to 3 minutes.
Using a wide spatula, turn them over onto the prepared baking sheet.
Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to
20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes
with sauce and lemon wedges.
Yield: 4 servings
Per serving: 324 calories; 13 g fat (1 g sat, 4 g mono); 133 mg
cholesterol; 24 g carbohydrate; 32 g protein; 7 g fiber; 673 mg sodium.
Nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv).
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread.
Tear the bread into pieces and process in a food processor until coarse
crumbs form. One slice makes about 1/3 cup.
To make ahead: Prepare through step 3. Cover and refrigerate for up to
8 hours.
Creamy Dill Sauce
Cutting mayonnaise with yogurt is an excellent technique for reducing
calories and fat. Here, it makes a simple sauce that goes perfectly
with delicate preparations.
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley)
and pepper in a small bowl and mix well.
Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg
cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 50 mg sodium.
1 Carbohydrate Serving
To make ahead: The sauce will keep, covered, in the refrigerator for up
to 2 days.
Source: EatingWell.com
CRAB QUESADILLAS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
Instructions
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro,
jalapenos (if using), orange zest and juice in a medium bowl. Gently
stir in crab. Lay tortillas out on a work surface. Spread one-fourth of
the filling on half of each tortilla. Fold tortillas in half, pressing
gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Place 2 quesadillas in the pan and cook, turning once, until golden on
both sides, 3 to 4 minutes total. Transfer to a cutting board and tent
with foil to keep warm. Repeat with the remaining 1 teaspoon oil and
quesadillas. Cut each quesadilla into 4 wedges.
Nutrition Information
Per serving: 303 calories; 11 g fat (4 g sat, 3 g mono); 83 mg
cholesterol; 26 g carbohydrate; 24 g protein; 3 g fiber; 625 mg sodium;
117 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (30% dv), Iron
(25% dv), Calcium (20% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat
Source: EatingWell.com
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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MELIZZANO DESPINA
(Eggplant Dip)
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 medium eggplant
- 1 teaspoon vegetable oil
- 1 onion
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Few sprigs fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F.
Brush eggplant lightly with vegetable oil. Using a fork, pierce the
skin lightly at 1-inch intervals. Place on a baking sheet and bake for
1 hour, or until eggplant is very soft and the skin is dark brown and
caved in.
Transfer eggplant to a working surface. Cut off 1 inch at the stem end
and discard (this part never quite cooks through). Peel the eggplant by
picking at an edge from the cut end, then pulling upward. The skin
should come off easily in strips.
Cut the eggplant lengthwise and place each half with the interior
facing you. With a spoon scoop out the tongues of seed-pods, leaving as
much of the flesh as possible. To remove the additional seed-pods
hiding inside, cut each piece of eggplant in half and repeat the
deseeding procedure. Once deseeded, let cleaned eggplant flesh sit to
shed some of its excess water.
Transfer drained eggplant flesh to a bowl. Using a wooden spoon, mash
and then whip the pulp until smooth and very soft. Coarsely grate onion
directly into the eggplant (the onion juice that results is very
important to this dip). Add lemon juice and whip with a wooden spoon
until perfectly integrated.
Keep beating and add olive oil in a very thin stream; the result should
be a frothy, light colored emulsion. Season to taste with salt and
pepper. Transfer to a serving bowl and garnish with chopped parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 166,
Carbohydrate: 9 g, Fiber: 0 g, Protein: 1 g, Fat: 15 g, Sodium: 4 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 3 Fat
Source: "America's Everyday Diabetes Cookbook"
SEA BASS IN TOMATO SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound sea bass fillets - Paprika
- Salt and black pepper, to taste
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 green bell pepper, diced
- 1 celery stalk, diced
- 6 basil leaves, shredded, or 1/2 teaspoon dried leaf basil
- 1 (8 oz.) can tomato sauce
DIRECTIONS
Preheat broiler. Coat a broiler pan with non-stick cooking spray. Rinse
fish and pat dry. Sprinkle with paprika, salt and black pepper.
In a non-stick saucepan, heat oil, and saute onion and garlic until
softened. Add bell pepper, celery, basil and tomato sauce; bring to a
boil. Keep warm.
Place fish fillets in a broiler pan and broil about
3 inches from heat source 5 minutes until fish turns from translucent
to opaque.
Spoon a little of the tomato sauce onto each of 4 plates. Top with a
fish fillet and another spoonful of the sauce.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136,
Fat: 5 g, Cholesterol: 58 mg, Carbohydrate: 7 g, Protein: 17 g, Sodium:
377 mg
Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable
Source: "Light and Easy Diabetes Cuisine"
MELON BALLS WITH MINT
~Shared by Mary S., Nashville, TN
Yield: 1 quart (4 servings)
INGREDIENTS
- 1/4 medium honeydew melon, cut in balls or chunks (about 2
cups)
- 1/2 medium to large cantaloupe, cut in balls or chunks
(about 2 cups)
- 2 tablespoons chopped fresh mint leaves
- Mint sprigs (optional)
DIRECTIONS
Combine the melon balls in a medium bowl.
Toss gently with the chopped mint leaves; cover and chill at least 1
hour or up to 6 hours. Toss again before serving. Garnish with mint
sprigs, if desired.
Nutritional Information Per Serving (1 cup): Calories: 58, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 16 mg, Carbohydrate: 14 g, Dietary Fiber: 1
g, Sugars: 13 g, Protein: 1g
Diabetic Exchanges: 1 Fruit
Source: "The New Family Cookbook for People with Diabetes"
HONEY-DIJON CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3/4 teaspoon fines herbes or herbes de Provence
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound chicken tenders or 1 pound boneless skinless
chicken breast, cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon extra virgin olive oil
- 3 tablespoons thinly sliced scallions or finely chopped
parsley
Sauce Ingredients:
- 1/4 cup plus 2 tablespoons chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
DIRECTIONS
Combine the herbs, garlic powder, salt and pepper and sprinkle some of
the mixture over both sides of the chicken pieces.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for 2 minutes on each side,
until nicely browned. Cover the skillet and reduce the heat to medium.
Cook for about
3 minutes, turning once, until the chicken is cooked through. Remove
the chicken from the skillet and set aside to keep warm.
Combine the sauce ingredients in a small bowl and stir to mix. Add the
sauce to the skillet and bring the mixture to a boil over medium-high
heat. Cook for a minute or 2, stirring frequently, until reduced by
half.
To serve, place 2 chicken pieces on each of 4 serving plates, drizzle
with some of the sauce, and top with a sprinkling of scallions or
parsley. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 198,
Carbohydrate: 6 g, Cholesterol: 66 mg, Fat: 5.1 g, Saturated Fat: 0.9
g, Fiber: 0.2 g, Protein: 26 g, Sodium: 367 mg, Calcium: 22 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat
Source: The Complete Diabetes Prevention Plan
Click if you have a submission for the Diabetic Choices Recipe
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EASY BAKED CHICKEN AND POTATO DINNER FOR TWO
~Shared by Mary S., Nashville, TN
2 boneless skinless chicken breast halves (1/2 pound)
2 tablespoons Dijon mustard
1/2 cup Reduced Fat Bisquick® mix or Original Bisquick® mix
3/4 pound small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges Cooking spray
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika
Heat oven to 400ºF. Spray baking dish, 13x9x2 inches, with cooking
spray. Brush chicken with 1 tablespoon of the mustard, then coat with
Bisquick mix. Place 1 chicken breast half in each corner of pan. Place
potatoes, bell pepper and onion in center of pan; brush vegetables with
remaining mustard. Spray chicken and vegetables with cooking spray;
sprinkle evenly with cheese and paprika. Bake 35 to 40 minutes,
stirring vegetables after 20 minutes, until potatoes are tender and
juice of chicken is no longer pink when centers of thickest pieces are
cut.
CHOCOLATE PEANUT BUTTER CUP
~Shared by Maggie, TX
This is a great drink treat.
Serving: 1
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1/2 cup low-fat chocolate milk
2 tbsp creamy peanut butter
1/2 or a low-fat variety cup fat-free chocolate frozen yogurt
1. Blend all ingredients until smooth, and enjoy!
2. Tip: Substitute the chocolate milk with regular fat-free milk with a
big squirt of chocolate syrup, if desried.
Based on individual serving.
Calories: 380
Total Fat: 19 g
Carbohydrates: 38 g
Protein: 16 g
BLACK FOREST COFFEE
~Shared by Treva, NC
Ingredients:
6 oz hot coffee
2 tbs chocolate syrup
1 tbs maraschino cherry juice
Whipped cream
Chocolate shavings
Maraschino cherries
Preparation:
In a mug, mix coffee, syrup and cherry juice.
Stir well then top with whipped cream, chocolate shavings and cherries.
Serves 1
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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VEGETABLE LASAGNA WITH ALFREDO SAUCE
9 lasagna noodles
1 sm. bunch broccoli (cut up)
1 sm. head cauliflower (cut up)
18 oz. Mozzarella cheese
1 c. Parmesan cheese
2 cartons whipping cream
1/2 c. butter
Cook noodles as directed. Cook broccoli and cauliflower until tender
but firm. Combine cream with butter in saucepan over medium heat - DO
NOT BOIL. Stir in Parmesan cheese. Spread a little sauce on bottom of
9x13 pan. Place 3 or 4 noodles on sauce in bottom of pan. Add layer of
vegetables. Cover with 3 slices of Mozzarella cheese. Pour 1/3 of sauce
over cheese. Repeat above layers until all is used. On top layer
sprinkle with more Parmesan cheese - add the rest of the sauce. Cook
uncovered. Bake 350 until hot and Mozzarella cheese is light brown.
GREEK CHICKEN
This is excellent served atop a bed of rice pilaf or couscous. I share
Easy Rice Pilaf recipe next.
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped
On large plate, combine 1 tablespoon flour, salt, and pepper. Set
aside. In a small bowl, combine cheese, lemon juice, and oregano. Set
aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness.
Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
Fold chicken breasts in half; secure each with toothpick. Coat chicken
breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1
to 2 minutes on each side, until golden. In a small bowl, whisk
together 1 1/2 cups water, chicken bouillon cube, and remaining flour;
pour over chicken breasts in pan. Add spinach and tomato to skillet,
and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10
minutes, or until chicken is no longer pink inside. Discard toothpicks
before serving.
Makes 6 servings
Amount Per Serving
Calories: 240
Total Fat: 10.2g
Cholesterol: 85mg
Sodium: 689mg
Total Carbohydrates: 4.9g
Dietary Fiber: 0.9g
Protein: 31g
EASY RICE PILAF
2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt
Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart
baking dish with butter.
Melt the butter in a large skillet over medium-high heat. Fry the onion
in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook
until the rice is slightly golden. Pour in the chicken broth. Season
with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
Bake in the preheated oven until the broth is completely absorbed, 35
to 40 minutes. Fluff with a fork to serve.
Serves 6
CHEESY CREAMED MUSHROOMS
This very easy side dish is a nice addition to an everyday or holiday
meal.
Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 lb mushrooms, cleaned and thickly sliced
1/2 cup freshly grated Parmesan cheese
1 tbsp butter
2 minced shallots
2 tbsp all-purpose flour
1/2 cup half and half cream
1/4 cup chicken broth
Salt
White pepper
1/2 cup dry bread crumbs
1. Preheat oven to 350 degrees.
2. Arrange the mushroom slices in a shallow casserole dish.
3. In a small frying pan, saute the shallots in 1 tablespoon butter
over medium heat until soft.
4. At the same time melt 1/2 cup butter over low heat in a small
saucepan.
5. Once the butter is melted add the flour and mix well.
6. While stirring constantly, increase the heat to medium high.
7. Cook the flour mixture for 3 minutes, then add the half and half and
bring to a boil.
8. Add the chicken stock, salt, and white pepper and return to a boil.
9. Add the shallots.
10. Pour the sauce evenly over the mushroom slices.
11. Sprinkle with the bread crumbs.
12. Bake for 20 minutes.
13. Remove from the oven and sprinkle with the parmesan.
14. Return to the oven right before serving and bake for about 5
minutes, or until the cheese melts.
Based on individual serving.
Calories: 140
Total Fat: 10 g
Carbohydrates: 34 g
Protein: 2 g
Source: Wen Zientek, iVillage
BAKED CHICKEN CHIMICHANGAS
This is a staple around here. Here's an oven-baked method. Here's how
to enjoy all the crisp savoriness of chimichangas without deep-frying.
Make this dish once, and it's sure to become part of your standard
rotation.
Servings: 6
Ingredients:
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil, plus more for brushing on chimichangas
1/2 tablespoon chili powder
16 ounces salsa (choose your favorite)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 1/2 cups cooked and shredded chicken
6 (10-inch) flour tortillas (if stiff, warm before filling)
1 cup refried beans
Sour cream, for serving
Guacamole, for serving
Directions:
In a large saucepan over medium heat, saute the onion and garlic in 2
tablespoons of the oil until tender. Stir in the chili powder, salsa,
cumin and cinnamon. Stir in the shredded chicken and, if you like, salt
to taste. Remove from the heat and let cool for a few minutes.
Heat the oven to 450 degrees F. Grease a rimmed 15-by-10-by-1-inch
baking pan.
Working with 1 tortilla at a time, spoon a heaping tablespoon of beans
down the center. Top with a scant 1/2 cup of the chicken mixture. Fold
up the bottom, top and sides of the tortilla and secure with wooden
toothpicks if necessary. Repeat with the remaining tortillas.
Place the chimichangas in the greased baking pan, seam side down. Brush
all sides with oil. Bake for 20 to 25 minutes, or until golden brown
and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
WHITE SPINACH PIZZA
1 (10-oz) can refrigerated pizza crust
1 cup skim milk
3 tbsp all-purpose flour
Salt and pepper to taste
½ lb mushrooms, sliced
½ tsp minced garlic
3 cups fresh spinach, washed and stemmed
½ tsp dried basil
¼ cup crumbled feta
½ cup shredded part-skim mozzarella cheese
1. Preheat oven to 425°F. Pat crust into a round 12-inch pizza pan
coated with nonstick cooking spray. Bake for 7 minutes or until crust
begins to brown.
2. In a small pot, mix together milk and flour over medium-high heat
until thickened. Season with salt and pepper to taste. Spread white
sauce over partially baked crust.
3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté
mushrooms and garlic until tender, about 5 minutes. Add spinach,
stirring until wilted. Add basil.
4. Spread spinach mixture over white sauce. Sprinkle with feta and
mozzarella cheeses. Return to oven and continue baking for 10 minutes
until crust is golden brown and cheese is melted.
Serves 8
Based on individual serving.
Calories: 152
Total Fat: 4 g
Carbohydrates: 23 g
Protein: 8 g
Source: Meals on the Move by Holly Clegg
BEEF PIES
2 8-ounce packages refrigerator biscuits
1 pound lean ground beef
1 onion, chopped
1/4 cup green pepper, chopped
1 8 ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
Separate biscuits; then pat each on floured surface to 5 inch circles.
Lightly brown all ingredients except biscuits, in a skillet. Pour off
fat.
Place heaping portion of meat mixture on each biscuit circle. Fold in
half and seal edges with a fork. Deep fry until golden brown in 2
inches of oil at 375F. Drain on paper towels.
Makes 10.
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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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