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A to Z Recipes
May 24, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I sure hope you have a safe Memorial Day.
A lot of folks are hitting the roads so please drive carefully! And, of
course, please remember what the day is all about... those who made the
ultimate sacrifice for our freedom.
Things are starting to heat up for the 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 close to capacity now 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.
What a delightful assortment of recipes and other goodies are here for
you. My thanks go out to those whose submissions appear here today.
We'll see you here again on Wednesday, 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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The dead soldier's silence sings our national anthem.
~Aaron Kilbourn
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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Memorial Day
As the flowers rest on the decorated graves and the sunlight shines on
the beautiful sailboats, Uncle Sam whispers in my ear about how we
should care for the soldiers and remember the ones that have died.
Swimming pools open, BBQs fry. Today is the day to think of what they
have done for us. There are blurs of red, white and blue marching down
the street and flags are lowered at half-mast. But we should always
remember and never forget what set us free, from this very day on.
© 2001 Ali M., 3rd Grader, Academy Elementary School, Madison,
Connecticut
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GRILLED FISH AN IDEAL TREAT ON MEMORIAL DAY
By Wolfgang Puck
~Shared by Jim D., WA
I often get asked to predict the latest trends in cooking. Right now,
with the Memorial Day weekend approaching and with it the unofficial
start of the grilling season, that prediction is easy to make: People
everywhere will be grilling, and more of them than ever will be
grilling fish.
Every day, it seems, people are eating more fish as they seek
healthier, better-balanced diets. And grilling is one of the best ways
I know to prepare fish, as the intense direct heat cooks the delicate
flesh quickly, giving it a beautifully browned, slightly smoky surface
while keeping the interior wonderfully moist.
For the grill, it's best to select firm-fleshed fish in relatively
thick fillets that will hold together better over the open fire. In the
recipe I share here, one of the most popular early dishes I served at
my first Spago restaurant back in the early 1980s, I feature mahi mahi,
but you could substitute U.S.-caught striped bass, U.S. wild-caught
Pacific halibut, or wild-caught Alaskan salmon, too. Whatever your
choice, buy it from a reliable source that offers fresh seafood and has
a quick turnover of product. Only buy fish that is sustainable, looks
bright and moist and has a fresh, clean scent, with no hints of fishy
odor. Aim to cook the fish the same day you buy it.
I also like to buy my fish fillets with the skin still on. It helps to
hold each fillet together on the grill and also shields the flesh,
preserving moisture. In fact, with the skin on, the fish fillets can be
left skin-down on the grill for about 80 percent of the total cooking
time; just turn them over to brown briefly on the other side for a
couple of minutes before serving. If you or your guests aren't big fans
of fish skin, it's very easy to peel off by hand after cooking.
Personally, I find the crispy cooked skin absolutely delicious.
To add even more flavor to the fish, you can marinate it for a couple
of hours before cooking. For this recipe, I simple drizzle it with
olive oil and top it with some sliced onion, flavors that will
harmonize with the red onion butter prepared while the grill heats up.
If you'd prefer a less rich sauce for the fish, simply saute some
chopped onion, roasted bell peppers, seeded and diced tomato, and fresh
herbs of your choice in a little olive oil.
Either way, the quick sauce you make serves another smart purpose
besides complementing the flavor of the grilled fish. If you get a
little bit distracted during cooking and leave the fillets on the grill
too long, the sauce will restore moisture to every bite, making your
first efforts at summer grilling reliably successful.
GRILLED MAHI MAHI WITH RED ONION BUTTER
Serves 4
2 pounds fresh Atlantic-caught mahi mahi fillet, also known as
dolphinfish or dorado, cut into 4 equal pieces
4 to 5 tablespoons extra-virgin olive oil
2 medium-sized red onions, cut into slices 1/8 inch thick
Freshly ground white pepper
1 sprig fresh thyme, leaves only, plus extra small sprigs for garnish
1/2 cup dry white wine
1/2 cup organic heavy cream
Olive oil-flavored nonstick cooking spray
Salt
4 tablespoons unsalted butter, cut into small pieces
Put the mahi mahi fillets in a shallow dish, drizzle with 2 tablespoons
of the olive oil, and top with a few slices of the onion and some white
pepper. Cover with plastic wrap and leave to marinate in the
refrigerator for 2 to 3 hours.
About 30 minutes before cooking, start a fire in an outdoor grill.
Remove the fish from the refrigerator.
While the fire is heating, put a large saute pan over medium heat and
add the remaining olive oil. Add the remaining onion and saute,
stirring frequently, until they have begun to turn very slightly golden
but are still crisp, about 5 minutes. Stir in the thyme leaves.
Add the wine to the pan, raise the heat to high, and stir and scrape
with a wooden spoon to deglaze the pan deposits. Boil the wine until it
has reduced by about half, 3 to 5 minutes. Stir in the cream and
continue to cook, stirring frequently, until the liquid has reduced
slightly to a consistency just thick enough to coat the spoon lightly,
3 to 5 minutes more. Season to taste with salt and pepper. A few pieces
at a time, briskly stir in the butter. Remove the pan from the heat,
cover, and set aside to keep the mixture warm.
Remove the fish fillets from the dish, discarding the onion slices that
had topped them. Lightly spray the fish on both sides with olive
oil-flavored nonstick cooking spray and season with salt. Grill until
the fish is golden brown and feels slightly spring when carefully
touched lightly and quickly with a fingertip, 5 to 7 minutes per side
depending on thickness. (Alternatively, saute over high heat in a
mixture of olive oil and butter.)
To serve, spoon the onion butter onto 4 warmed dinner plates. Place the
mahi mahi fillets on top and garnish with small thyme sprigs. Serve
immediately.
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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you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
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Here are our May Birthday Babies:
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2nd Sandra in Eufaula, Oklahoma
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4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
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22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
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26th Jeremy B. in Tillson, New York
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27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
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29th Hillary S. in Fort Lauderdale, Florida
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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I Love Mustard
~Shared by Rusty, FL
(This is a true story. If you have children you will probably relate to
this father).
As ham sandwiches go, it was perfection: a thick slab of ham on a fresh
bun with crisp lettuce and plenty of expensive, light brown, Gourmet
Mustard.
The corners of my jaw aching in anticipation, I carried it to the table
in our backyard, picked it up with both hands, but was stopped by my
wife suddenly at my side.
Here, hold Johnny (our six-week-old son) while I get my sandwich,' she
said.
I had him balanced between my left elbow and shoulder and was reaching
again for the ham sandwich when I noticed a streak of mustard on my
fingers.
I love mustard.
I had no napkin.
I licked it off.
It was not mustard.
No man ever put a baby down faster.
It was the first and only time I have sprinted with my tongue
protruding out.
With a washcloth in each hand, I did the sort of routine shoeshine boys
do, only I did it on my tongue.
Later, after she stopped crying from laughing so hard, my wife Said,
'Now you know why they call that fancy mustard Poupon'.
The Official Canadian Temperature Conversion Chart
~Shared by Jim H., Calgary, Alberta, Canada
50° Fahrenheit (10° C)
· Californians shiver uncontrollably.
· Canadians plant gardens.
35° Fahrenheit (1.6° C)
· Italian Cars won't start
· Canadians drive with the windows down
32° Fahrenheit (0° C)
· American water freezes
· Canadian water gets thicker.
0° Fahrenheit (-17.9° C)
· New York City landlords finally turn on the heat.
· Canadians have the last cookout of the season.
-60° Fahrenheit (-51° C)
· Santa Claus abandons the North Pole.
· Canadian Girl Guides sell cookies door-to-door.
-109.9° Fahrenheit (-78.5° C)
· Carbon dioxide freezes makes dry ice.
· Canadians pull down their earflaps.
-173° Fahrenheit (-114° C)
· Ethyl alcohol freezes.
· Canadians get frustrated when they can't thaw the keg
-459.67° Fahrenheit (-273.15° C)
· Absolute zero; all atomic motion stops.
· Canadians start saying "cold, eh?"
-500° Fahrenheit (-295° C)
· Hell freezes over.
· The Toronto Maple Leafs win the Stanley Cup
MALE VS. FEMALE AT THE ATM MACHINE
~Shared by Mary H., Montreal, Canada
A new sign in the Bank Lobby reads:
'Please note that this Bank is installing new Drive-through ATM
machines enabling customers to withdraw cash without leaving their
vehicles.
Customers using this new facility are requested to use the procedures
outlined below when accessing their accounts.
After months of careful research, MALE & FEMALE Procedures have
been developed. Please follow the Appropriate steps for your gender.
MALE PROCEDURE:
1. Drive up to the cash machine.
2. Put down your car window.
3. Insert card into machine and enter PIN.
4. Enter amount of cash required and withdraw.
5. Retrieve card, cash and receipt.
6. Put window up.
7. Drive off.
FEMALE PROCEDURE:
Unfortunately, most of this part is the Truth.!!!!
1. Drive up to cash machine.
2. Reverse and back up the required amount to align car
window with the machine.
3. Set parking brake, put the window down.
4. Find handbag, remove all contents on to passenger seat to locate
card.
5. Tell person on cell phone you will call them back and hang up.
6. Attempt to insert card into machine.
7. Open car door to allow easier access to machine due to its excessive
distance from the car.
8. Insert card.
9. Re-insert card the right way.
10. Dig through handbag to find diary with your PIN written on the
inside back page.
11. Enter PIN.
12. Press cancel and re-enter correct PIN.
13. Enter amount of cash required.
14. Check makeup in rear view mirror.
15. Retrieve cash and receipt.
16. Empty handbag again to locate wallet and place cash inside.
17. Write debit amount in check register and place receipt in back of
checkbook.
18. Re-check makeup.
19. Drive forward 2 feet.
20. Reverse back to cash machine.
21. Retrieve card.
22. Re-empty hand bag, locate card holder, and place card into the slot
provided!
23. Give dirty look to irate male driver waiting behind you.
24. Restart stalled engine and pull off.
25. Redial person on cell phone.
26. Drive for 2 to 3 miles.
27. Release Parking Brake.
bareMinerals now on Beauty.com!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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:
IMPOSSIBLE CHOCOLATE, CHOCOLATE CAKE
~Shared by Deann, Knox, IN
2 cups sugar
1-3/4 cups all purpose flour
3/4 cup cocoa
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable Oil
2 tsp vanilla extract
1 cup boiling water (yes, don't ask questions)
Put 1 cup of water on to boil, Stir together dry ingredients in a large
bowl. Add eggs, milk, oil and vanilla; beat on medium speed
for 2 min. Pour in boil water, STIR as mixture will be thin
& hot.
Pour into prepared pans and bake at 350 for 20 to 25 min.
I use a 15 x 9 x 1/2 pan, It works out just fine.
I frost this with a Butter-Cream cheese Chocolate frosting, and it's
usually gone by the next day. Especially when my daughter
from across the street knows about it.
It will turn out different if you don't follow the exact direction on
both of these recipes, believe me, I know. The family has
eaten more than I care to admit of my mistakes, but God-lovem they say
that's all right Mom you can make it right next time.
Source: Favorite Brand Name Best-Loved Holiday Recipes
STIR-FRIED BEEF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Drain fat from cooked beef to lower the amount of fat and calories.
Ingredients:
1/2 pound lean ground beef
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper, cubed
3-1/2 cup tomatoes, diced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup frozen peas
2 small carrots, diced
1 cup uncooked rice
1-1/2 cup water
In a skillet, brown the ground beef and drain off the fat. Add the rest
of the ingredients. Mix well. Cook over medium heat and cover skillet
until boiling. Reduce to low heat and simmer for 35 minutes. Serve hot.
Yield: 8 servings — Serving size: 1-1/3 cups
Each serving provides: Calories: 184, Total fat: 3g, Saturated fat: 1g,
Cholesterol: 15mg, Sodium: 125mg, Calcium: 33mg, Iron: 2 mg
FLAVORFUL FRITTATA
~Shared by Treva, NC
1 small onion, chopped
1 jar sliced mushrooms, drained (4.5 oz)
1 cup cooked bulk pork sausage
1 to 2 T. vegetable oil
12 eggs
1/4 cup half and half
1 t. dried basil
1/2 t. salt
1 cup shredded mozzarella
2 cups meatless spaghetti sauce, warmed
In a large nonstick skillet, saute the onion, mushrooms and sausage in
oil until onion is tender. Meanwhile, in a mixing bowl, beat eggs,
cream, basil and salt; pour over sausage mixture.
As eggs set, lift edges, allowing uncooked portion to flow underneath.
When eggs are nearly set, sprinkle with cheese.
Cook until the cheese is melted. Cut into wedges; serve with spaghetti
sauce.
Serves 8
Note: 1 cup cubed fully cooked ham can be substituted for the pork
sausage.
APPLE PIE POPOVERS
~Shared by Johnny, LA
Whoever came up with this idea should be sainted. Imagine an apple pie
in a popover. There is more popover here than apple pie and we loved
them and wouldn’t change a thing.
Ingredients
1 tablespoon butter
1 1/2 baking apples, chopped
2 tablespoon sugar
1 teaspoon cinnamon
4 large eggs
1 cup milk
1/4 teaspoon salt
1 cup high protein bread flour
1/4 cup chopped pecans
Directions
Preheat the oven to 425 degrees.
1. Melt the butter in a sauté or heavy frying pan Add apples, sugar,
and cinnamon, cook till apples are tender. Set aside.
1. In a medium bowl and with a whisk or whisk attachment, beat the
eggs, milk, and salt together.
2. Change to the paddle attachment. Beat in the flour until it is
completely smooth. Continue mixing for several minutes to develop the
gluten. Stir in the pecans.
3. Use a pastry brush to grease the insides of the popover cups with
butter. If you are using a muffin pan, grease every other cup. Divide
the filling, putting an equal amount in the bottom of each cup.
4. Pour the batter over the filling, filling the cups half full. Fill
the cups two-thirds full. Bake at high heat for twenty minutes. Reduce
the heat to 350 degrees and continue baking for 15 minutes. (Different
ovens cool differently and may require different times.) Turn off the
oven.
5. Open the oven door and quickly make a one-inch slit in the side of
each popover to release the steam. Close the oven door and let stand in
the oven for ten minutes or until the popovers are dry and firm enough
to avoid collapsing.
6. Remove the popovers from the oven. Lift the popovers from the pan
immediately by grasping the tops with an oven mitt. Let them cool
slightly before serving.
PARMESAN AND BACON CORNBREAD
~Shared by Ann, Mims, FL
It’s fun to experiment with cornbread. Add your favorites to a
cornbread recipe—and you can really be creative. Try sun-dried
tomatoes, salami, green peppers, cheddar, or mushrooms. Think of your
favorite pizza and add some of the same ingredients to cornbread. In
this savory version, we added crisply cooked bacon, onions, basil, and
parmesan cheese. We loved it. Incidentally, this bread with the aromas
of bacon, onions, parmesan, and basil smells absolutely wonderful while
baking.
Ingredients
1/2 to 2/3 cups crisply-cooked bacon pieces
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion
Directions
Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing
well. (We baked this bread in a nine-inch springform pan with a glass
base.)
1. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a
medium bowl.
2. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion
together in another bowl. Make a well in the dry ingredients and add
the wet ingredients to the dry. Stir together until mixed.
3. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or
until a toothpick inserted in the center of the bread comes out clean.
If baked in a deeper pan or a light colored pan, it may take longer to
bake. Cool on a wire rack for ten minutes and serve warm.
Source: RecipeGoldmine.com
CHOCOLATE HOMEMADE ICE CREAM
~Shared by Aafrin, Pune, India
4 eggs
1 7/8 cups sugar
3 1/2 cups milk
4 cups whipping cream
3 tsp. vanilla
1/2 tsp. salt
1 metal can (16 oz.) Hershey's chocolate syrup
Beat eggs, add all other ingredients and mix. Freeze.
This is VERY good and rich.
BANANA BUTTER
~Submitted by Laura W. in the A2Z Yahoo
Forum
Yield: 3 Cups
4 lg Bananas; ripe and sliced
3 tb Lemon juice
1 1/2 c Sugar
1 ts Pumpkin pie spice
Process bananas and lemon juice until smooth; transfer to a saucepan.
Stir in sugar and spice; bring to a boil. Reduce heat and simmer,
stirring, 15 minutes. Serve on toast, etc. Store in refrigerator.
FISH AND CUCUMBER SKEWERS
~Shared by Larry Holmes, Toronto, Canada
1 pound salmon fillets, skin and pin bones removed
1 pound halibut fillet, skin and pin bones removed
1 cucumber, peeled, halved lengthwise and seeded
24 fresh bay leaves
1/4 cup canola oil
1/4 cup white wine
2 tablespoons soy sauce
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
salt and freshly ground black pepper
Cut the fish into 1 1/4-inch chunks and then slice the cucumber in
1-inch thick lices. Place the fish, cucumber and bay leaves
in a bowl.
Whisk the oil, wine, soy sauce, lemon and orange juices together and
season with salt and pepper. Pour half the dressing over the
fish mixture. Stir and leave to marinate for 30 minutes in the
refrigerator..
Preheat the frill to high. Thread the fish, cucmbers and bay
leaves onto 6 skewers.
Place on the grill and cook 5 minutes, basting with the remaining
marinade. Turn and grill another 5 to 7 minutes or until the
fish is cooked.
Makes 6 skewers.
CROCKPOT STEAK WITH COFFEE AND ONIONS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2-6 pieces of steak
2-4 onions
2 cups brewed coffee
Cut onions in half and place,cut side down, in the pot. Place steaks on
top. Then add 2 cups of brewed coffee. You can cook on high if you will
be there or cook it on low and come home to a treat! I often add 2
potatoes, wrapped in foil for the top layer. Then all you need is a
salad. This works well with a roast as well.
Just put your veggies on the bottom and meat on top, then add the
coffee. The acid in the coffee makes even cheaper cuts of meat come out
tender.
RESTAURANT STYLE CHEESE BISCUITS
~Shared by Jim D., WA
INGREDIENTS:
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 Minutes. After
baking, (while hot) brush on melted butter or Margarine mixed with
garlic powder, parsley flakes and Italian Seasoning (a little seasoning
goes a long way.) Serve hot.
YIELD: 12 biscuits
CRAWFISH CAKES
~Shared by Shirley, WA
4 servings
¼ c. butter
2 c. Crawfish tails chopped fine
2 c. cooked Jasmine rice
½ c. red sweet pepper
3 slices of cooked crisp bacon broken up
1 tbl. fresh parsley (I use dry)
½ diced fine green onion or use dry ones
¼ tsp. basil
dash thyme
1 tsp. salt
dash tasbasco
3 well beaten eggs
Mix crawfish tails, rice, red pepper, bacon, parsley, onions, basil,
thyme, salt and Tabasco. Mix in eggs. Cover and set
in fridge 30 min. Melt butter in skillet. Drop
about 1/4 c. at a time into skillet Fry golden brown before
turning over and cook till a nice brown on this side.
POTATO SOUP
~Shared by Julia, TX
Ingredients:
2 tablespoons ham base
2 quarts chicken broth
1 cup chopped yellow onion
6 ounces (12 tablespoons) butter
2 pounds potatoes, cut in 1/2-inch cubes
1 1/2 teaspoons black pepper
2 cups milk
2/3 cup flour
Preparation:
Combine chicken broth in sauce pan with the ham base. Stir until the
mixture is smooth. In separate stock pot; melt half of the butter; add
onion and sauté until transparent. Add potato and pepper. Add chicken
broth mixture and stir until well mixed. Bring mixture to a boil. In
small pan, melt second half of the butter and add flour to make a roux.
Cook over medium-low heat, stirring constantly, until light golden
brown in color. When stock comes to a boil, add the roux with a wire
whisk. Return to a boil and slowly add the milk. If the soup is too
thin, make additional roux (cook a little more flour in butter for at
least 1 minute) and add it to the soup. If the soup is too thick, thin
it out with more milk.
Source: Diana Rattray, About.com
ORANGE-GLAZED TROPICAL FRUIT SCONES
~Shared by Doe, Okanagan, B.C., Canada
Makes 8
Scones-
2 c flour
2 tbsp sugar
3 tsp baking powder
1 tsp salt
1 1/2 tsp orange peel
1/4 c butter
1/3 c milk
2 eggs, beaten
1 c tropical medley dried fruit or dried fruit bits
1/2 c white vanilla chips
Glaze-
1 c icing sugar
2-3 tbsp orange juice
Spread-
1/3 c apricot pineapple or apricot preserves
Heat 400. In lg bowl combine flour, sugar, b powder, salt &
orange peel, mix well. With pastry blender cut in butter until mix
resembles coarse crumbs. Add milk & eggs, blend well. Stir in
dried fruit & white vanilla chips until well mixed. On lightly
floured surface, knead dough 6-7 times until smooth. Divide dough in
half. Pat each half into a 6 inch circle. With floured knife cut each
circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie
sheet. Bake at 400 for 12-16 mins until golden brown. Cool 1 min.
Meanwhile in sm bowl, combine icing sugar & enough orange juice
for desired drizzling consistency, blend until smooth. Drizzle mix over
top & sides of each scone. Cool 5 mins. If desired split each
scone & spread with 2 tsp preserves or serve preserves with
scones.
BARBECUED MEATBALLS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 egg beaten
1 C. crisp rice cereal crushed, divided
1 T. finely chopped onion
1/2 t. salt
1/4 t. pepper
1 lb. ground beef
Sauce:
1/4 C. packed brown sugar
3 T. ketchup
1 t. prepared mustard
1/8 t. ground nutmeg
In a large bowl combine the egg, 3/4 C. cereal, onion, salt and
pepper. Crumble beef over mixture and mix well. For
sauce, in a small bowl, combine the remaining ingredients.
Add 2 T. sauce to meat mixture, mix well. Shape into 1 1/2"
balls.
Place meatballs on a greased rack in a shallow baking pan.
Brush with remaining sauce, sprinkle with remaining cereal.
Bake uncovered at 400 for 20-25 minutes or until no longer pink.
SAUSAGE/EGG CASSEROLE
~Shared by Linda H., Rosharon, TX
1 can crescent dinner rolls
1 lb hot country style sausage
4 eggs, beaten well
3/4 c. milk
2 cups shredded mozzarella cheese
Press dough into 9 x 13" oblong glass casserole. Brown and
drain sausage, breaking into crumbs as it cooks, drain
grease. Arrange sausage over dough. Pour eggs
beaten with milk over sausage and top with cheese. Bake in
preheated 400 oven 15 minutes or until brown around the edges.
Source: Barbara Thompson - Bunko
CHOCOLATE TRUFFLE CAKE
~Shared by Barb, Chula Vista, CA
Cake:
14 ounces semi-sweet chocolate -- broken up
1-2/3 cups granulated sugar
10 ounces unsalted butter
3/4 cup strong coffee -- preferably espresso
2 Fresh eggs OR
10-1/2 ounces liquid or frozen whole egg product
Preheat oven to 250 degrees F.
Grease a 10" × 3" inch spring-form cake pan.
Place chocolate, sugar, butter and coffee together in pan and heat
gently until the mixture has melted together and is smooth. Remove from
heat and let cool slightly.
In a separate bowl, beat eggs until they are well mixed.
Add eggs to melted chocolate mixture, beating constantly .
Pour mixture into pan and bake for two hours.
Cool and cut into portions.
Refrigerate until needed. Yield: 10 servings.
Source: LilBitsofThisandThat-PSP@yahoogroups.com
WYATT EARP'S APPLE PIE & CHEDDAR
~Shared by Patricia, Charlevoix, MI
Pastry for 2 crust pie
7 cups sliced apples (tart)
2/3 cup sugar
4 teaspoons flour
1-1/2 teaspoons cinnamon
Cheddar cheese slices
Mix together sugar, flour and cinnamon. Place half of the
apples in pie crust. Sprinkle with half of the sugar
mixture. Fill pie crust with balance of apples and top with
the rest of the sugar. Cover with top crust, sealing at edges
and cutting slits for steam to escape. Bake at 450 degrees
for 10 minutes, then approximately 50 minutes at 350 degrees.
Serve warm topped with a slice of cheddar cheese.
FRICASSE OF CHICKEN
(with potato dumplings)
~Shared by Treva, NC
5 pounds cut up chicken
few stalks or leaves of celery
2 onions
1 carrot
1 & 1/2 quarts hot water
2 teaspoons salt
1/8 teaspoons pepper
1 bay leaf (optional)
3 whole cloves
Potato Dumplings:
2 cups cooked and riced or mashed potatoes
2 tablespoons flour
1 tablespoon shortening, melted
1 egg, slightly beaten
1 & 1/2 tablespoons finely chopped parsley or chives
1/2 teaspoon salt
dash of pepper
Combine chicken, celery, onions, carrot, hot water, salt, pepper, bay
leaf and cloves and simmer gently, covered 3-4 hours or until tender.
(Careful to cook the chicken slowly, do not boil). Thicken the stock to
make rich gravy. Make dumplings and cook in stew.
Dumplings: Combine potatoes, flour, shortening, egg, parsley, salt, and
pepper and mix thoroughly. Divide into 12 portions and shape into
balls. Chill. Drop into simmering stew, being careful to drop each ball
onto a piece of chicken, so that it will not be immersed in the liquid.
Cover tightly and cook, without removing for 12 - l5 minutes.
Serves 6
CREOLE SHRIMP WITH ASIAGO-TOPPED POLENTA
~Shared by Johnny, LA
Makes 4 servings
This dish offers both great flavor and appealing texture. Serve with a
green salad tossed with creamy dressing.
1 (16-ounce) package cooked polenta, cut into 12 (½-inch-thick) round
slices
½ cup finely shredded aged Asiago cheese (see Tip)
2 tablespoons butter
¾ cup finely chopped celery
½ green bell pepper, finely chopped
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 (10-ounce) cans diced tomatoes and green chilies
16 ounces medium (26-30 count) shrimp, shelled and deveined
Salt
2 green onions, thinly sliced
Preheat the oven to 350°F. Lightly coat a large baking sheet with olive
oil cooking spray.
Place the polenta slices on the baking sheet. Top each with some of the
Asiago cheese. Bake for 12 minutes or until the cheese is slightly
melted and the polenta is heated through. Remove from the oven and
cover with foil to keep warm.
Meanwhile, melt the butter in a large skillet over medium-high heat.
Add the celery, bell pepper, thyme, and garlic. Cook, stirring
frequently, for 3 minutes or until the celery and green pepper are
softened. Stir in the tomatoes. When the liquid comes to a boil, reduce
the heat to medium and simmer for 3 minutes. Stir in the shrimp; cook
for 2 minutes or until the shrimp are opaque. Season with salt to taste.
To serve, place the polenta slices in shallow bowls; top with the
shrimp mixture. Sprinkle with green onions.
HERBED BRUSSELS SPROUTS
~Shared by Jim D., WA
Not only do Brussels sprouts help protect against cancer due to the
potent phytochemical, sulfoaphane, but they can also promote healthier
skin. They are a great source of vitamin C, vitamin A and beta
carotene, all of which contribute to healthier skin.
8 cups fresh brussels sprouts (about 2-1/2 pounds)
1 cup sliced fresh mushrooms
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 cup chopped pimientos
Remove any loose leaves and trim stem ends of brussels sprouts. Cut an
“X” in the core end with a sharp knife. Place sprouts in a steamer
basket; place in a saucepan over 1 in. of water. Bring to a boil; cover
and steam for 9-11 minutes or until crisp-tender. Transfer to a 13-in.
x 9-in. baking dish coated with cooking spray. Top with mushrooms. In a
small bowl, combine the brown sugar, vinegar, butter, salt, tarragon,
marjoram and pepper. Drizzle over mushrooms and sprouts. Sprinkle with
pimientos. Bake, uncovered, at 350° for 15-20 minutes or until
vegetables are tender.
Yield: 8 servings.
Nutrition Facts One serving: 3/4 cup Calories: 94 Fat: 3 g Saturated
Fat: 2 g Cholesterol: 8 mg Sodium: 203 mg Carbohydrate: 16 g Fiber: 4 g
Protein: 3 g
Diabetic Exch: 2 vegetable, 1/2 starch, 1/2 fat.
Source: Light & Tasty
STRAWBERRIES & CREAM LAYER CAKE
~Shared by Doe, Okanagan, B.C., Canada
1-18 oz butter recipe golden cake mix
3 lg eggs
3/4 c buttermilk
1/2 c unsalted butter, room temp
1 tbsp vanilla
3/4 tsp almond extract
10 oz pkg froz strawberries in syrup, thawed
4 c chilled whipping cream
3/4 c sugar
3-1 pint baskets fresh berries, sliced
Preheat oven to 350. Butter & flour 13x9x2 pan. Using mixer,
beat cake mix, eggs, buttermilk & butter in lg bowl til
moistened, 30 sec. Beat on med 4 mins. Beat in both extracts. Transfer
batter to pan. Bake til golden & tests clean, 28 mins. Cool in
pan on rack 20 mins. Turn cake out onto rack & cool totally.
Puree thawed berries in syrup with processor. Beat cream cheese with
sugar in lg bowl til peaks form. Using serrated knife, cut cake in
half. Transfer bottom half of cake, cut side up to platter. Spread 1 c
strawberry puree over cake, puree will soak into cake. Arrange 1 1/2 c
sliced berries in single layer stop puree. Spread 2 c whipped cream
over berries. Top with 2nd half of cake, cut side down. Spread rem
puree over top of cake. Spread 1 1/2 c whipped cream into pastry bag
fitted with med star tip. Spread rem whipped cream over top &
sides of cake. Pipe cream decoratively on top edge of cake. Garnish
cake top & sides with sliced berries. Can be made 8 hrs ahead,
chill.
CASSEROLE APPLE DISH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 c. Bisquick
1/2 cube margarine
1 c. cold water *see in recipe later
3 to 4 cups peeled and sliced apples
1 1/2 c. sugar
Cinnamon
Nutmeg
Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix and
the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with
crumbly mix. *Add water after all is put in a 2 quart casserole, or
bigger, bake at 350 degrees for 50 minutes. Use pastry blender to make
crumbly mix.
CHEESE YUMMIES
~Shared by Linda H., Rosharon, TX
2 cup shredded Cheddar cheese
1 stick butter, softened
1 cup flour, sifted
1 cup toasted rice cereal (like Rice Chex)
Preheat oven to 350.
Mix cheese and butter together (I used an electric mixer). Add in flour
until well mixed. Mix in the toasted rice cereal (not crushed, just
crush a little with hands). Roll into walnut-sized balls. Place on
cookie sheet (I lined my cookie sheets with parchment paper) and then
press with a fork to flatten some. Bake for 15 minutes, cool and serve.
Makes about 3 dozen
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FROZEN FRUIT POPS
~Shared by Treva, NC
A healthful, affordable recipe. It is a tasty, healthful and
inexpensive way to take advantage of whatever fruit is seasonally
available. Use single fruits or combine several for special "house
blends."
Blender or Food Processor:
1 ripe honeydew melon
2 ripe bananas
2 pints ripe strawberries
1/4 cup honey or sugar
1. Peel, seed, and cut fruit into chunks. Put fruit and honey or sugar
in blender in small batches and puree. (Pops will taste less sweet when
they are frozen.)
2. Ladle the puree into Popsicle molds and freeze for at least 4 hours
or until frozen.
Puree can be frozen in plastic ice cube trays. Poke Popsicle sticks
into place when the pops are almost frozen so that the sticks will stay
upright.
4 hours to freeze
Serves: 12
RICH CHICKEN STEW
~Shared by Jim D., WA
Makes 8 servings, generous 3/4 cup each
Ingredients
1 pound mushrooms, stems trimmed, caps wiped clean
½ cup finely chopped shallots (2 large)
2 teaspoons extra-virgin olive oil
½ cup water, divided
4 cups reduced-sodium chicken broth
1 cup thinly sliced carrots (1 large)
1 teaspoon fresh thyme leaves or ½ teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch
chunks
2 ¼-inch-thick lemon slices (including peel), seeded
½ teaspoon freshly grated lemon zest
2 tablespoons cornstarch
¼ cup whipping cream
2 tablespoons lemon juice
½ teaspoon salt
Freshly ground pepper to taste
1 ½ cups frozen green peas, rinsed under cold water to thaw
½ cup chopped fresh parsley
Instructions
1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to
6-quart Dutch oven. Cover and cook over high heat, stirring often,
until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring
often, until the mushrooms are lightly browned, 8 to 10 minutes. Add
broth, carrots, thyme and bay leaves; bring to a boil.
2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on
top. Turn heat to high. Carefully pour in the vegetable mixture. Cover
and cook until the chicken is very tender, 3 1/2 to 4 hours.
3. With a slotted spoon, transfer the chicken and vegetables to a bowl;
discard bay leaves and lemon slices. Skim fat and pour the juices into
a large saucepan; add lemon zest. Bring to a boil over high heat. Boil
until reduced to 2 cups, 15 to 20 minutes.
4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to
the pan and cook, stirring, until slightly thickened. Add cream and
lemon juice; stir until boiling. Return the chicken and vegetables to
the sauce and heat through. Season with salt and pepper. Just before
serving, stir in peas and parsley.
Simmered Stew variation:
Total: 1 1/2 hours
In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon
slices and lemon zest to the Dutch oven. Cover and simmer gently over
low heat until the chicken is very tender, about 45 minutes. Discard
lemon slices and bay leaves. Omit Step 3.
Continue with Step 4, cooking everything in the Dutch oven over
medium-high heat.
Tips
Prepare through Step 4 up to adding the peas and parsley. Cover and
refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the
refrigerator, if necessary, and reheat on the stovetop, in a microwave
or in the oven; just before serving, stir in peas and parsley.
Nutrition Information
Per serving: 270 calories; 13 g total fat (4 g sat, 5 g mono); 86 mg
cholesterol; 13 g carbohydrate; 26 g protein; 2 g fiber; 308 mg sodium;
562 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Selenium (42% dv),
Vitamin C (25% dv), Zinc (21% dv), Potassium (16% dv), Iron (15% dv).
1 Carbohydrate Serving
Source: EatingWell.com
EASY STRAWBERRY CREAM PIE
~Shared by Maggie, TX
This is one of the easiest desserts you can whip up -- literally! It's
perfect on a warm summer day.
Serving: 10
Prep Time: 20 minutes
Total Time: 35 minutes
1 graham cracker pie crust
1 pint strawberries, hulled and sliced
1 8 oz package fat-free cream cheese, softened
1 8 oz container frozen light Cool Whip, thawed
2/3 cup sugar
1. Mix strawberries, sugar, and cream cheese in bowl with electric
mixer until blended smoothly.
2. Fold in Cool Whip.
3. Spoon into pie crust.
4. Let cool in refrigerator for at least 3 hours.
Based on individual serving.
Calories: 195
Total Fat: 7 g
Carbohydrates: 26 g
Protein: 4 g
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TEMPTING TURKEY WRAPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 whole-wheat flour tortillas (8 to 9 inch rounds)
- 1/4 cup plus 2 tablespoons light scallion and chive or
vegetable-flavored cream cheese
- 8 ounces thinly sliced roasted turkey breast
- 2 slices red onion, separated into rings
- 1 small carrot, shredded with a potato peeler
- 1 cup shredded romaine lettuce
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface, and spread the lower half only of each tortilla with
1-1/2 tablespoons of the cream cheese.
Top the cream cheese on each tortilla with a quarter of the turkey and
a quarter of the onion rings, carrots, and lettuce, leaving a 1-1/2
inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each wrap in half and serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 269,
Carbohydrate: 31 g, Cholesterol: 62 mg, Fat: 6 g, Saturated Fat: 2.5 g,
Fiber: 3 g, Protein: 23 g, Sodium: 500 mg, Calcium: 53 mg
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
BARLEY MINESTRONE WITH PESTO
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup chopped onions
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups diced unpeeled zucchini
- 1 cup diced unpeeled eggplant
- 1/2 cup diced carrots
- 4-3/4 cups vegetable stock
- 1 can (19 ounces) whole tomatoes with juice
- 1-1/2 cups diced peeled potatoes
- 1 cup canned cooked white kidney beans, rinsed and drained
- 1/3 cup pearl barley
- 2-1/2 teaspoon dried basil
- 1 bay leaf
- 2 tablespoons pesto
- 3 tablespoons grated low-fat Parmesan cheese
DIRECTIONS
In a large nonstick saucepan sprayed with vegetable spray, cook onions
and garlic over medium-high heat for 2 minutes or until softened. Add
zucchini, eggplant and carrots; cook for 5 minutes, stirring
occasionally.
Add stock, tomatoes (with juice), potatoes, kidney beans, barley, basil
and bay leaf. Bring to a boil, breaking tomatoes with back of a spoon.
Reduce heat to medium-low; cook, covered, for 45 minutes or until
barley is tender.
Ladle soup into bowls. Spoon a dollop of pesto in center of each
serving; garnish with Parmesan cheese.
Nutritional Information Per Serving (1/8 of recipe): Calories: 135,
Carbohydrate: 28 g, Fiber: 5 g, Protein: 5 g, Fat: 1 g, Sodium: 306 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable
Source: America's Everyday Diabetes Cookbook
SUN-DRIED TOMATO SPREAD
~Shared by Mary S., Nashville, TN
Yield: 16 servings
Note: Little bits of earthy sun-dried tomatoes dot this ultra-rich
tasting spread. Use to spread on crackers or pita bread.
INGREDIENTS
- 1 cup fat-free cream cheese
- 1/2 cup fat-free mayonnaise
- 3 tablespoons fat-free milk
- 1/2 cup low-fat sour cream
- 1/2 cup rehydrated sun-dried tomatoes, sliced
- 2 teaspoons minced chives
- 1 teaspoon minced thyme
- 2 teaspoons minced basil
- Salt and pepper, to taste
DIRECTIONS
In a food processor, blend all ingredients until smooth but thick.
Serve with crackers or raw vegetables of choice.
Nutritional Information Per Serving (2 tablespoons): Calories: 34, Fat:
1 g, Cholesterol: 5 mg, Sodium: 149 mg, Carbohydrate: 4 g, Dietary
Fiber: 0 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1/2 Carbohydrate
Source: "The Diabetes Food and Nutrition Bible"
MORNING SHORTCAKE WITH VANILLA BLACKBERRIES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 pound frozen unsweetened blackberries, thawed
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1-1/2 teaspoons grated lemon rind, divided
- 1 cup plus 2 tablespoons reduced-fat biscuit mix
- 1 cup fat-free artificially sweetened vanilla-flavored
yogurt, divided
DIRECTIONS
Preheat oven to 425 degrees F.
In a medium bowl, combine blackberries, sugar, vanilla, and 1/2
teaspoon lemon rind and set aside.
In another medium bowl, combine biscuit mix, 1/2 cup plus 2 tablespoons
yogurt, and remaining lemon rind. Mix until just blended.
Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds,
and bake 8-10 minutes or until lightly golden.
To serve, place 1 shortcake in each of 6 shallow soup bowls and top
each with equal amounts of berry mixture and the remaining yogurt.
Nutritional Information Per Serving (1/6 of recipe): Calories: 174,
Fat: 2 g, Cholesterol: 1 mg, Sodium: 302 mg, Carbohydrate: 37 g,
Dietary Fiber: 4 g, Sugars: 17 g, Protein: 4 g Diabetic Exchanges: 1
Starch, 1 Fruit, 1/2 Carbohydrate
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
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CIVET OF EGGS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
Serves 2
This fourteenth-century recipe is taken from the Menagier de Paris,
where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine
sauce is curiously reminiscent of another Burgundian regional dish, the
meurette, and also of oeufs en matelote (eggs in red wine sauce). The
eggs are poached rather than fried in their dishes, but the tradition
is the same.
INGREDIENTS
2 tablespoons vegetable oil
3 onions (about 8 oz), thinly sliced
4 pinches sugar
1 tablespoon balsamic vinegar or aged wine vinegar
3 tablespoons dry red wine
Salt and freshly ground pepper
4 small eggs
DIRECTIONS
Heat the oil in a large nonstick saute pan. Add the onions and brown,
stirring, over high heat. Lower the heat and simmer for 12 minutes. Add
2 tablespoons of water and the sugar and cook for 3 minutes more.
Add the vinegars and cook until they evaporate. Add the wine and salt
and pepper to taste. Break the eggs, one by one, into a cup and add
them individually to the saute pan. Cook for 1 minute and remove from
heat.
TO SERVE: Divide the egg ragout between 2 plates and serve immediately,
with toast.
Source: The Heritage of French Cooking
BROCCOLI STUFFED OMELET
~Shared by Mary S., Nashville, TN
1 10 oz. package chopped broccoli
1/2 cup chopped onion
1 garlic clove, crushed
1 teaspoon butter or margarine
1/2 cup cottage cheese
1 teaspoon crushed dried oregano
1/4 teaspoon freshly ground black pepper
2 eggs, beaten,
1 teaspoon butter or margarine
2 eggs, beaten
In a non-stick skillet, over medium-high heat, cook broccoli, onion
and garlic in butter until tender. Stir in cottage cheese,
oregano and black ground pepper. Remove from skillet and keep
warm. In the same skillet, over medium heat, cook first 2 beaten eggs
in butter, lifting the edges to allow the uncooked portion to
flow underneath. When almost set, slide the omelet onto an
oven-proof platter. Spoon the broccoli filling on top; set
aside. Preheat oven to 425 degrees. In the same skillet,
repeat with 2nd set of beaten eggs and make another omelet.
Slide on top of the filling. Bake for 5 minutes, or until the
top is set and golden brown. Serve hot.
Makes 2 servings.
BUTTERED CRUMB CHICKEN
~Shared by Maggie, TX
Prep. time: 10 minutes
Cooking time: 25 minutes
- 1 broiler chicken, cut in half
- 1/2 cup butter
- 4 parsley sprigs, chopped
- 1/4 pound fresh mushrooms
- 1/2 clove garlic, crushed
- 2 green onions, chopped
- Salt and pepper
- bread crumbs
Place the chicken in a large skillet with butter, parsley, mushrooms,
garlic, onions, salt and pepper. Cover and simmer slowly for 25
minutes, turning often. Remove chicken from skillet and roll in bread
crumbs; brown under broiler until crumbs are well-browned. Serve with
seasoned butter remaining in skillet poured over rice.
Makes two generous servings.
Source: Houston Junior League Cookbook
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CUMIN-SCENTED SAMOSAS WITH MINT RAITA
This is for Shirley in WA.
It is a good basic recipe (was rated 5 stars by Cooking Light readers)
and can be changed around to suit your taste. Substituting sweet
potatoes for white is one way, or adding ground beef or sausage to the
mix is another. Samosas, traditional Indian pastries filled with
vegetables, meat, or both, are typically made with homemade dough, then
fried. Our samosas remain light and crisp because we enclose the
filling in phyllo dough and then bake them. When processing the
filling, pulse just until the ingredients are chopped so it retains its
texture.
Samosas:
2 1/4 cups chopped peeled baking potato
1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
Raita:
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint
1. To prepare samosas, cook potato and carrot in boiling water 8
minutes or until tender; drain.
2. Heat oil in a wok or large skillet over medium heat. Add onion to
pan; cook 10 minutes or until lightly browned, stirring frequently. Add
ginger, garlic, and red pepper; cook 2 minutes, stirring frequently.
Stir in cumin and next 5 ingredients (through turmeric); cook 15
seconds, stirring constantly. Add potato mixture, peas, cilantro, and
juice, stirring well to combine; cool slightly. Place half of filling
in a food processor; pulse until coarsely chopped. Spoon chopped
filling into a bowl. Repeat procedure with remaining filling.
3. Preheat oven to 350°.
4. Place 1 phyllo sheet on a large cutting board or work surface (cover
remaining dough to prevent drying); lightly coat with cooking spray.
Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle.
Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving
a 1-inch border. Fold left bottom corner over mixture, forming a
triangle; keep folding back and forth into a triangle to end of phyllo
strip. Tuck edges under triangle; lightly coat seam with cooking spray.
Place triangles, seam side down, 2 inches apart on baking sheets coated
with cooking spray. Repeat procedure with remaining phyllo, cooking
spray, and filling to form 16 samosas.
5. Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1
baking sheet on second rack from the top. Rotate baking sheets; bake an
additional 12 minutes or until samosas are lightly browned.
6. To prepare raita, combine yogurt and mint. Serve with samosas.
Yield: 8 servings (serving size: 2 samosas and about 2
tablespoons raita)
CALORIES 200 (22% from fat); FAT 4.9g (sat 1g,mono 2.7g,poly 0.6g);
IRON 1.9mg; CHOLESTEROL 2mg; CALCIUM 105mg; CARBOHYDRATE 33.5g; SODIUM
394mg; PROTEIN 6.2g; FIBER 4.5g
Cooking Light, MAY 2008
LEMON CITRUS SHORTBREAD TORTE
I'm a sucker for lemony things and shortbread is another fave. OMG!
Look at this dessert. I have GOT to make this. Doesn't it look yummy?
Ingredients
3/4 cup butter, softened
3/4 cup sifted powdered sugar
1-1/4 cups all-purpose flour
2 tablespoons yellow cornmeal
1/2 cup macadamia nuts, toasted and finely chopped
1-1/2 cups whipping cream
1 14-ounce can sweetened condensed milk
1-1/2 teaspoons finely shredded lemon peel
1-1/2 teaspoons finely shredded lime peel
3 tablespoons lemon juice
2 tablespoons lime juice
2 drops yellow food coloring
1 10-ounce jar (about 3/4 cup) lemon curd
Directions
1. Preheat oven to 325 degree F. For shortbread, in a large mixing bowl
beat butter and sugar until combined. Gradually beat in flour and
cornmeal until combined. Stir in nuts. Divide dough in half. On two
large ungreased cookie sheets, press each half of dough into an 8-inch
circle. Prick each circle several times with the tines of a fork. Bake
about 20 minutes or until edges are lightly browned. Cool on cookie
sheets 10 minutes. Remove each round to a wire rack. Cool completely.
Whip cream to stiff peaks. In a medium bowl stir together milk, 1
teaspoon of each peel, lemon and lime juices, and food coloring. Fold
in 2 cups of the cream. Cover and chill until ready to assemble. Cover
and chill remaining cream.
2. To assemble, place one shortbread round on a serving platter. Spread
with half of the lemon curd. Top with half of the whipped cream
mixture. Place second shortbread round on top of whipped cream mixture.
Spread with remaining lemon curd and then remaining whipped cream
mixture. Spread remaining 1 cup whipped cream on top. Sprinkle with
remaining peels. Cover and refrigerate several hours before serving.
Makes 12 servings.
Nutrition Facts
Servings Per Recipe 12 servings Calories 513, Total Fat (g) 32,
Saturated Fat (g) 18, Monounsaturated Fat (g) 11, Polyunsaturated Fat
(g) 1, Cholesterol (mg) 103, Sodium (mg) 210, Carbohydrate (g) 55,
Total Sugar (g) 23, Fiber (g) 3, Protein (g) 5
Source: Better Homes & Gardens
CRISPY GARLIC CHICKEN
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix*
1/3 cup Hellmann’s or Best Foods real Mayonnaise
¼ cup grated Parmesan cheese
6 boneless, skinless chicken breast halves (about 1 ¾ pounds)
2 tablespoons plain dry bread crumbs
*Also terrific with Lipton Recipe Secrets Onion Soup Mix
Preheat oven to 400F. In medium bowl, combine soup mix, mayonnaise and
cheese; set aside.
On baking sheet, arrange chicken. Evenly top chicken with soup mixture,
then evenly sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Make 6 servings.
Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.
THREE-CHEESE LASAGNA DIVAN
WW Recipe
2 cups chicken breast (about 3/4 pound) -- cooked and chopped
1 cup fat-free cottage cheese
1/4 cup parmesan cheese -- grated
1/4 cup egg substitute
1/4 cup onion -- chopped
1/4 teaspoon garlic powder
1 10 3/4oz can condensed cream of mushroom soup -- reduced fat variety
1 10oz package frozen chopped broccoli -- thawed and drained
cooking spray
9 cooked lasagna noodles
9 slices American reduced fat cheese -- cut in small pieces
1 teaspoon paprika
1. Preheat oven to 350
2. Combine the first 8 ingredients in a medium bowl, and stir well.
Spread one-fourth of chicken mixture in bottom of an 11x17 inch baking
dish coated with cooking spray. Arrange 3 noodles over chicken mixture.
Top with one fourth chicken mixture, one third of cheese and 3 noodles.
Repeat layers, ending with cheese. Sprinkle with paprika. Cover and
bake at 350 for 25 minutes or until thoroughly heated. Remove from
oven; uncover and let stand 5 minutes before serving.
NOTES: I use reduced fat (NOT non-fat) shredded cheddar
instead of American cheese.
Makes 8 servings - 6.25 WW points per serving.
APPLEBEE'S VEGETABLE MEDLEY
1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley
Thoroughly clean and sanitize sink.
Rinse and wash all vegetables under cold water.
Clean and sanitize cutting board and knife.
Cut the ends off of the zucchini and squash, then down the center
lengthwise. Using chef knife, cut into 1/4 inch bias half moons.
Slice red pepper in half and remove the stem. Core and remove seeds
from the red peppers. Cut each half in half, then slice lengthwise.
Slice both ends of red onion off. Remove the peel and core of the
onion. Slice lengthwise for a 1/4 inch julienne cut.
Peel carrots. Trim top end of carrot and narrow bottom end to result in
a 4 inch length of (somewhat) uniform width. Cut each piece in half
lengthwise, then cut the halves into quarters, result should be
approximately 1/4 inch x 1/4 inch sticks.
Heat butter or margarine in a saute pan over medium heat (do not
scorch). Add salt, sugar and garlic. Add vegetables (start with carrots
and work back up the list - denser vegetables take longer to heat) and
cook until hot, yet crisp. When vegetables are all in pan and cooking,
add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and
serve.
Source: Applebee's
CORNED BEEF AND CABBAGE
2 med. onions, sliced
2 1/2 to 3 lbs. corned beef brisket
1 c. apple juice
1/4 c, packed brown sugar
2 tsp. finely shredded orange peel
2 tsp. prepared mustard
6 whole cloves
6 sm. cabbage wedges
Place onions in crock pot. Trim fat from brisket.
If necessary, cut meat to fit into crock pot; place on top of
onions. In a bowl combine apple juice, sugar, orange peel,
mustard, and cloves; pour over brisket. Place cabbage on top
of meat. Cover and cook on low for 10 to 12 hours (high 5 to
6 hours).
Serves 6
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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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