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A
to Z
Recipes
June 10, 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. It sure has been hot lately, folks. Oh,
not that I'm, complaining. With no hurricane in the Gulf yet - I'm
good. But we are driving with only 2 fingers until the car A/C kicks
in. And hot water comes out of both taps but that's ok! So long as the
"H" word isn't mentioned by a meteorologist!
If you live in Florida or will be visiting there in August, we'd love
to meet you during our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There
is (maybe) one slot left for the beach house, so get with me ASAP if
you're thinking of attending. The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Cheese, Please!
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
There's a slew of recipes in today's issue and so much to make you
think and laugh. I'm pleased as punch about what some of our fellow
readers shared and am grateful to each for their help.
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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~Shared by Rusty, FL
'Politics' is made up of two words, 'poli', which is Greek for 'many',
and 'tics', which are blood-sucking insects.
- Gore Vidal
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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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Dinner's Done Call 911
by Phil Callaway
On my refrigerator are pictures of friends and family and animals and
one of my dad falling off a chair laughing. There are magnets too.
Imitation cabbages, cauliflowers, bittermelons, and pumpkins—all
fitting the decor of the kitchen. The dieter’s favorite Bible verse is
there: “He must increase but I must decrease.” Here are a few of my
favorite fridge magnets:
You’ll eat it. You’ll eat it and like it.
Make yourself at home: Clean my kitchen.
Coffee isn’t helping, get the jumper cables.
I don’t know about you, but I love the kitchen. It is the heart of the
house, the pulse of a family. So much happens there. Botulism and
putting out fires is only part of it. Few things bring a family
together quite like opening the fridge together and playing “Guess What
It Was.” Could that thing that looks like a Chia Pet have once been a
cucumber? The cheese weighs two pounds more than when you bought it,
and it has hair! And that large thing, providing a sort of neon
lighting, could it be the pot roast?
Then there’s the stove. Nothing bonds a family quite like standing
around a roaring grease fire on a cold winter’s day.
And finally there’s the table, the centerpiece of family discussions,
announcements, debates, arguments, overeating, and even napping.
Whether it’s breakfast, lunch, brunch, dinner, or a Thanksgiving or
Christmas feast, being together in the kitchen is about as good as it
gets. Few things can silence teenagers more quickly than food. And few
things can bring a family together faster than a feast.
A friend of mine has a sign on her fridge: “Home is Where The Heartburn
Is.” Sadly heartburn is commonplace in families today. We run to
appointments, stressed-out, grabbing half-made sandwiches or half-baked
muffins with scarcely a nod left over for each other. In the midst of
busy times, here are three items to place back on your menu, three
suggestions to help you de-stress your life and bring back the joy.
Linger longer. One of the best ways to keep your children at home is to
let the air out of their tires and sew the tops of their socks
together. Another way is to fill their mouths with dessert. Families
that eat dessert together stick together. So carve out time to enjoy
chocolate, and put on the coffee pot too. Drink enough coffee and you
can visit all night.
Ignore the dishwasher. Few inventions (besides the remote control) have
pleased me more than the dishwasher, but recently in the Callaway
house, something strange began to happen. Our water got weird. The
glasses came out murky, caked in sludge. We called the experts who told
us it was something to do with the water treatment plant and possibly
Global Warming and they were working on both. In the meantime we began
washing dishes by hand. We introduced our children to something called
dish cloths and dish towels and a strange thing began to happen. We
began talking while doing dishes. Actually communicating. Do you
remember what that used to be like? I taught my daughter the fine art
of snapping towels on her brother’s hindquarters. I taught her how to
run real fast down the hall and lock the bathroom door behind her. We
hadn’t heard this much laughing and screaming since the time my son
tried to vacuum the neighbor’s cat.
Pray together. There are five more items on my fridge, more precious
than any fridge magnets. They are photos of our adopted children, the
children we sponsor with the wonderful organization Compassion. Their
names are Carlos, Joel, Dariani, Habtamua, and Ndagirijwe (don’t worry,
I can’t say it either). Whenever we remember, we pray for them before
meals. Each of these five lives in a country where food is scarce.
Praying for those who are less fortunate helps us remember how much we
have to be grateful for and it’s a sure-fire cure for complaints about
the leftover Chia Pet salad.
~Phil Callaway is the author of 15 books including his new novel
Growing Up on the Edge of the World (Harvest House). His website is www.philcallaway.com
Source: Retirement
with a purpose
Send
12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires
6-30-2009
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An Old Fashioned Wedding Shower
by Carrie J. Gamble
Nowadays when you are invited to a wedding or baby shower it is often
held at a restaurant or catering hall. Considering the guest list this
sometimes seems the best way to accommodate the crowd. Refreshments are
served by employees of the establishment or perhaps cafeteria style.
While all of this is convenient for the organizers, it is expensive and
somewhat impersonal. That is why I recommend considering the option of
an old fashioned wedding shower.
My grandmother, Elizabeth, prepared the wedding reception dinners for
both of her daughters' weddings. She also hosted many showers in her
day. What could be better than a home cooked meal to celebrate such
special occasions in our lives?
Elizabeth always enjoyed cooking and baking for her family and friends.
Her presentation was as elegant as the food was delicious. The menu was
simple: fruit cup with frosted grapes, tea sandwiches, cucumber salad,
German potato salad, Kiffle cookies and a decorated pound cake.
I have vivid memories of the wedding shower my grandmother had for my
sister Sue. It was small enough that we all sat at the dining room
table. The table was set with a lace tablecloth and Elizabeth's best
antique china. She used her cranberry glassware to serve the fruit cup
and champagne. Each place setting was decorated with a delicate old
fashioned chocolate cup filled with lilies of the valley picked from
her garden.
When you begin to plan a wedding shower perhaps you will consider
quality instead of quantity. Invite just a handful of people and make
the effort to create a special luncheon which will live on in the
memories of your guests for years to come. I hope you enjoy my
grandmother's special recipes below!
Tea Sandwiches
Below are 3 of the 6 tea sandwich recipes my grandmother always made.
She recommends using Pepperidge Farm white bread.
Chicken Salad: Take a small chicken (about 3 pounds) or just use
breasts and put it in a pot with about 3 quarts of water. Add 2 carrots
cut into 3” pieces, 1 onion, 1 clove garlic, 1 stalk celery cut into 3”
pieces, sprig of thyme and parsley, 2 cloves, 1 tablespoon salt and a
sprinkle of pepper. Bring to a boil, cover and simmer for about 1 – 1
1/2 hours. Remove chicken.
Use 1 cup of chicken breast cut into small pieces, add ¼ cup finely
chopped celery, 1 teaspoon finely grated onion, ¼ cup Miracle Whip
salad dressing thinned with a little milk. Toss together. Salt and
pepper to taste. Spread over white bread. Cut sandwich into 3 “fingers.”
Cucumber: Lightly salt thinly sliced cucumber. Butter white bread and
place a thin layer of cucumber to make a delicate sandwich. Cut
sandwich into 3 “fingers.”
Date and Nut: Use 1 or 2 cans of date and nut bread. Cut into 1/4”
slices. Spread 1 slice with cream cheese and top with a second slice to
make a sandwich. Cut in half to make half circles. Simple but delicious!
Cucumber Salad
Take a large cucumber, peel and slice thinly. Put into a bowl and salt
lightly. Leave stand for about ½ an hour. Then press the slices between
your hands to press out all of the water. Put the pressed slices into a
bowl and add ½ tablespoon minced onions, 1 clove minced garlic, 1
tablespoon chopped parsley, 1 teaspoon sugar, 2 tablespoons vinegar, 1
tablespoon oil, and a heaping tablespoon of sour cream. Mix well.
Sprinkle with paprika and serve. This looks so elegant served in a
pretty cut glass bowl!
Carrie J. Gamble is the publisher of Grandmother's Cookbook by
Elizabeth Rose von Hohen. It is a collection of her grandmother's
comfort food recipes made with love including her treasured memories.
For more details about the cookbook and its wildflower watercolors
visit: http://www.grandmotherscookbook.com.
The perfect gift for Wedding Showers, House Warming and Birthdays.
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: Cheese,
Please!
'Ahh,
the power of cheese' is more than just a
slogan for the American
Dairy Association. It is a mantra for many, as cheese is a
perfect topping, addition, and main ingredient to many a meal. We love
cheese at my house and can never have enough recipes using it. As a
matter of fact, one of my daughter's favorite recipes is "Queso
Fundido" which is almost exclusively cheese; whereas my son would dive
into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now.
How about you? What is your favorite recipe that uses cheese? That's
what we're doing this month... collecting recipes that feature cheese.
Join us in this fun monthly theme topic, won't you? Please join in the
fun and send in your Cheese,
Please! 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 Cheese, Please!. 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.
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:
Cheese,
Please!.
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 Cheese,
Please! has a deadline of June 30, 2009,
and will be posted on July 5, 2009.
Please use this email link to submit a recipe for theme
recipes: Cheese, Please!
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 June Birthday Babies:
1st
Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Hamming It Up
~Shared by Patricia, Charlevoix, MI
A young woman was preparing a ham dinner. After she cut off the end of
the ham, she placed it in a pan for baking. Her friend asked her,"Why
did you cut off the end of the ham?" And she replied, "I really don't
know but my mother always did, so I thought you were supposed to."
Later when talking to her mother she asked her why she cut off the end
of the ham before baking it, and her mother replied, "I really don't
know, but that's the way my mom always did it."
A few weeks later while visiting her grandmother, the young woman
asked, "Grandma, why is it that you cut off the end of a ham before you
bake it?" Her grandmother replied, "Well dear, otherwise it would never
fit into my baking pan."
Thoughts For Today
~Shared by Jessica, Corfu, Greece
1. Birds of a feather flock together and crap on your car.
2. There's always a lot to be thankful for if you take time to look for
it. For example I am sitting here thinking how nice it is that wrinkles
don't hurt.
3. When I'm feeling down, I like to whistle. It makes the neighbor's
dog run to the end of his chain and gag himself.
4. If you can't be kind, at least have the decency to be vague.
5. Don't assume malice for what stupidity can explain.
6. A penny saved is a government oversight.
7. The real art of conversation is not only to say the right thing at
the right time, but also to leave unsaid the wrong thing at the
tempting moment.
8. The older you get, the tougher it is to lose weight, because by then
your body and your fat are really good friends.
9. The easiest way to find something lost around the house is to buy a
replacement.
10. He who hesitates is probably right.
11. If you think there is good in everybody, you haven't met everybody.
12. If you can smile when things go wrong, you have someone in mind to
blame.
13. The sole purpose of a child's middle name is so he can tell when
he's really in trouble.
14. Did you ever notice: When you put the 2 words "The" and "IRS"
together it spells "THEIRS".
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:
BACON-CHEDDAR DEVILED EGGS
~Shared by Jim D., WA
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked, crumbled
2 T. finely shredded cheddar cheese
1 T. honey mustard
1/4 tsp. pepper
Slice eggs in half lengthwise; remove yolks, set whites aside. In a
small bowl, mash yolks. Stir in mayonnaise, bacon, cheese, mustard,
pepper. Stuff into egg whites. Refrigerate until serving.
BANNOCKS
~Shared by Treva, NC
1 & 1/4 c. unsifted all-purpose flour
1 c. old-fashioned rolled oats
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. (1/2 stick) butter
1/2 c. buttermilk
Vegetable shortening for frying
Cream cheese, marmalade or jelly (optional)
In a large bowl, combine flour, oats, sugar, baking powder, baking soda
and salt. When mixture resembles coarse crumbs. Add buttermilk to dry
ingredients and mix lightly with fork until mixture clings together and
forms a soft dough. Turn dough out onto a lightly floured surface and
knead gently several times. Pat dough out to make, two 6-inch rounds.
Cut each round into 6 wedges.
Heat griddle or electric fry pan. Add about 1/4 teaspoon shortening.
Spread with spatula to coat griddle. Place some of bannock on griddle
and cook over a low heat until golden brown about 3 minutes. Turn
bannocks and cook until second side is golden and the inside no longer
appears moist. Remove and keep warm. Repeat to cook remaining bannocks,
adding more shortening. Serve immediately with cream cheese and
marmalade, if desired.
LAMB STEW WITH DUMPLINGS
~Shared by Mary H., Montreal, Canada
Last week it was very cold, damp and drizzly in Montreal.
This was a wonderful dinner which we enjoyed thoroughly!
Sometimes it is called Irish Stew.
1 1/2 pounds lean boneless shoulder lamb, cut in cubes
1/4 cup all-purpose flour
2 tablespoons margarine
3 cups water
2 teaspoons salt
1/4 teaspoon pepper
4 carrots, chopped
3 small onions
3 small potatoes, halved
1 package (12 oz.) frozen peas, thawed slightly
2 tablespoons minced parsley
1/3 cup chopped green pepper
Flour meat and brown in margarine in deep kettle. Add water,
salt and pepper. Cover and simmer 1 1/2 hours. Add
carrots, onions and potatoes and cook until done - about 20 to 30
minutes. Add peas, parsley and green pepper and cook 5
minutes longer. Add more seasonings if desired.
Serve with Dumplings.
Yield: 6 to 8 servings.
Dumplings
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening or margarine
1 cup milk
Stir flour, baking powder and salt together. Work in
shortening with tips of fingers or pastry blender. Add milk
gradually and mix with a fork to a soft dough. Drop spoonfuls
of the dough onto hot stew mixture, allowing space for dumplings to
rise. Cover pot closely. Boil hard for 12 to 14
minutes. Do not lift cover during cooking. Serve
hot.
RED-COOKED RIBS
(Crockpot) TNT
~Shared by Pat, Merritt Island, FL
1 C hoisin sauce
3 Tbs dark soy sauce
2 Tbs chinese wine, or dry sherry
1 Tbs minced ginger
1 Tbs honey
6 cloves garlic, minced
1 tsp allspice, ground
1 Tbs grated orange zest
1/2 to 1 tsp crushed hot red pepper
6 scallions, cut diagonally into 1” pieces
1 8 oz. can sliced water chestnuts
3 lb country-style pork ribs, trimmed of fat
In a small bowl, mix together the hoisin sauce, soy sauce, sherry,
ginger, shoney, garlic, allspice, orange zest and hot pepper.
Place 1/3 of the scallions and water chestnuts slices in a slow
cooker. Top with some of the ribs and spoon some of the
sauce. Repeat ending with the
sauce. Cover and cook on low for 9 to 10 hours or
until the ribs are done.
FELICIA'S CORN SOUFFLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
This is a KILLER recipe. SO GOOD! It comes from Our nephew's wife.
1 can whole kernel corn, drained (14-16 0z. drained)
1 can cream style corn, (14-16 0z.)
2 eggs
1 box Jiffy Cornbread mix
1/2 cup sugar
1/2 cup oil
1/2 cup sour cream
Mix all together well, pour into a 2-3 quart casserole dish and bake
for "ABOUT" an hour at 350º. When it's done the toothpick test will
come out clean.
UNCLE BILL'S COLD CHICKEN SALAD
~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 4
1/2 cup Kraft Miracle Whip, low-fat mayonnaise or regular mayo
1/4 cup low-fat sour cream or regular sour cream
2 Tbsp. emon juice, freshly squeezed
1/4 tsp. Bea Monde seasoning or Seasoning salt
1/4 tsp. black pepper
1/2 cup chopped small celery (inside ribs preferred)
1/2 cup finely shredded carrot
1/4 cup green onions, chopped small
3/4 cup Granny Smith apples, chopped 1/4" cubes or a Tart apple of your
choice
4 cups cooked chicken breasts, chopped to bite size pieces, about 3/4"
cubes
3/4 tsp. dried dill weed
2 Tbsp. hopped cashews or almonds (optional)
In a mixing bowl, whisk together, low-fat mayonnaise, low-fat sour
cream, lemon juice, Bea Monde seasoning, and black pepper; whisk until
smooth. In another bowl, mix together celery, carrot, green onions and
apples. Add chicken and dill weed and toss to mix. Add enough dressing
to suit your taste, and toss to coat. Adjust seasonings to
taste. Refrigerate any left over dressing. Refrigerate salad
for 1 hour to chill before serving.
BRUSCHETTA CHICKEN BAKE
~Shared by Linda H., Rosharon, TX
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix,
water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and
cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
COOL 'N EASY STRAWBERRY PIE
~Shared by Barb, Chula Vista, CA
Prep Time: 10 min
Total Time: 6 hr 40 min
Makes: 8 servings
What You Need!
2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
Make It!
SLICE 1 cup strawberries; refrigerate for later use. Chop remaining
berries; set side. Add boiling water to gelatin mix; stir 2 min. until
completely dissolved. Add enough ice to cold water to make 1 cup. Add
to gelatin; stir until slightly thickened. Remove any unmelted ice.
WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min.
or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or until firm. Top with sliced berries.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BROCCOLI SLAW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
I just LOVE this stuff! I adapted it from all those other recipes
floating around.
1/2 cup oil (to save calories I use half oil, half water
1/3 cup vinegar (I ALWAYS use balsamic)
1/2 cup sugar
1 pkg. spice mix from Ramen oriental noodles (any flavor)
1 to 2 pkg. Ramen noodles broken up
1 pkg. broccoli slaw (in a pinch you can use Cole slaw)
a couple of green onions, minced
sunflower seeds and sliced almonds for topping.*
*The recipe calls to put these in the slaw but they get soggy so I just
sprinkle them on top when I serve it.
Mix the oil, vinegar, sugar and spice mix and let sit for several hours
or overnight. Add slaw, noodles and green onions. Pour dressing over
top and chill. (I put the whole recipe together and refrigerate for
several hours)
Like I said, I just throw it all together, chill it for several hours
and then just keep some in the fridge all the time. At serving time, I
sprinkle the sunflower seeds and almonds over top. Another note from
the voice of experience. We personally like it wet. So I make a double
batch of the dressing and use one package of the broccoli slaw and two
packages of the noodles. WONDERFUL!
BANANA ICE CREAM
~Shared by Johnny, LA
12 ripe bananas
2 quarts whipping cream
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons vanilla extract
25 to 30 pounds chopped ice
5 pounds rock salt
Blend all bananas in food processor until thick. Put banana mixture in
bottom of an ice cream maker. Add whipping cream, sugar, lemon juice,
salt and vanilla extract. There should be about 2 inches of space
between the top of the mixture and the top of the freezer.
Fill the ice cream maker with an ice and rock salt mixture of 2 ice to
1 rock salt ratio. Crank freezer handle about 15 to 20 minutes,
refilling around ice cream container with ice and rock salt mixture.
Makes 1 gallon.
HOLY COW CAKE
~Shared by Doe, Okanagan, B.C., Canada
That’s what you’re mouth will say about this chocolate cake, caramel
cream cheese, whipped topping & crunchy Butterfinger bars pcs,
This is a cake for a Halloween party becuz it’s colors are orange,
white & black, rename it the Goblin cake.
Cake-
Pam
18-oz plain devil’s food cake
1 1/3 c water
1/2 c oil
3 lg eggs
Topping-
8-oz caramel topping
14-oz condensed milk
4 Butterfinger candy bars, crushed
12-oz Cool Whip, thawed
8-oz cream cheese, room temperature
Preheat 350. Lightly mist 13x9 pan. Set aside. Place cake mix, water,
oil & eggs in lg bowl. Blend on low 1 min. Stop, scrape down
sides, Increase to med, beat 2 mins more. Pour into prepped pan. Bake
cake til it springs back & just starts to pull away from sides,
35-38 mins. Place pan on rack. Immed poke holes in top of cake with
chopstick or straw. Make topping- Place caramel topping &
condensed milk in sm bowl, stir to combine. Spoon mix over warm cake so
it can seep down into the holes. Measure out half the crushed candy
bars & sprinkle pcs over cake. Place whipped topping &
cream cheese in lg bowl, blend on low speed til smooth, 1 min. Spread
mix over top of candy. Sprinkle rem candy on top. Place pan uncovered
in fridge, chill 20 mins before cutting into squares & serving.
Store leftovers chilled.
Note from Doe: I don’t think this needs to be just a Halloween cake.
Not with those flavors.
SEAFOOD STEW
~Shared by Larry Holmes, Toronto, Canada
1 pound fresh or frozen fish fillets
12 ounces fresh or frozen shelled shrimp
3/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 16-ounce cans tomatoes, cut up
1/3 cup orzo
1/2 cup dry white wine
2 teaspoons dried oregano, crushed
1 9-ounce package frozen artichoke hearts, thawed
1 green pepper, cut into strips
Thaw fish fillets, if frozen. Remove any skin from fillets, cut into 1
1/2-inch pieces. Set aside. Thaw shrimp, if frozen.
Cook onion and garlic in olive oil until onion is tender but not
brown. Stir in undrained tomatoes, orzo, wine and
oregano; bring to a boil. Genrly stir in the fish
pieces and artichokes; reduce hear. Simmer,
uncovered, 5 minutes. Stir in the shrimp and green
pepper. Simmer, uncovered, 1 to 3 minutes more until the
shrimp turn pink; stir occasionally.
Makes 8 main-dish servings.
POTATO SOUP
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
2 stalks celery, sliced
1 medium onion, chopped
2 Tablespoons margarine, melted
3 cups hot water
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
5 chicken-flavored bouillon cubes
3/4 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon rosemary, crushed
Dash of garlic powder
Dash of pepper
2 cups milk
1 cup shredded Cheddar cheese
TO PREPARE:
1. Saute celery and onion in margarine in large pot until
tender.
2. Add water, potatoes, carrots, bouillon cubes, salt, thyme,
rosemary, garlic and pepper.
3. Cover and simmer about 20 minutes or until vegetables are
tender.
4. Remove from heat and mash vegetables with a potato
masher. (This is optional. If you prefer, leave
vegetables in chunks.)
5. Add milk and cheese; cook, stirring constantly until
cheese is melted.
SERVINGS: 6 - 8
Source: To Market, To Market Cookbook, The Junior League of Owensboro,
KY
BAKED PEARS IN WHITE WINE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Serves 6
1/2 cup sugar
2 cups dry white wine
3 cloves
1 cinnamon stick
2 pounds Seckel pears, washed
Directions
Combine the sugar, wine, cloves and cinammon in a covered, non reactive
casserole in which all the pears can be arranged standing upright. Stir
over low heat until the sugar is dissolved. Add the pears, standing
them up. Cook covered over low heat until the pears are tender, about
40 minutes. The liquid should have reduced considerably and started to
carmelize.
Remove the pears from the pot and reduce the liquid to a syrup over
high heat. Pour the syrup over the pears and serve lukewarm or at room
temperature.
VIENNESE COFFEE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups strong freshly brewed hot coffee
3 tablespoons chocolate syrup
1 teaspoon sugar
1/3 cup heavy cream
1/4 cup creme de cacao or Irish cream (Optional)
Whipped Cream
Chocolate shavings for garnish
Combine coffee, chocolate syrup and sugar in slow cooker. Cover and
cook on LOW 2 to 2 1/2 hours.
Stir in heavy cream and creme de cacao, if using. Cover and cook 30
minutes or until heated through.
Ladle coffee into cups: top with whipped cream and chocolate shavings.
ROASTED CHICKEN TENDERS WITH PEPPERS
& ONIONS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 45 Minutes
4 servings
Call this one an update of that favorite combo, sausage and peppers.
Our healthy version can be served over rice or on a roll with a little
shredded cheese for a new take on a Philly cheese steak sandwich.
INGREDIENTS
1/2 teaspoon freshly grated lemon zest
3 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 pound chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
DIRECTIONS
Preheat oven to 425°F. Whisk lemon zest, lemon juice, garlic, oregano,
jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add
tenders, bell pepper and onion; toss to coat. Spread the mixture out
evenly; cover with foil. Bake until the chicken is cooked through and
no longer pink in the middle, 25 to 30 minutes.
Source: EatingWell Magazine
5 SOUP CASSEROLE
~Shared by Treva, NC
1 to 2 lb ground beef
1 can chicken and rice soup
1 can cream of celery soup
1 can cream of chicken soup
1 can beef broth
1 bag of Chow Mein noodles
1 can Cream of Mushroom Soup
Cook and drain the beef in a large pan. Add all 5 soups and just bring
to a boil.
There are two ways of making this dish:
1. Put in a Crock pot and take to your pot-luck and add noodles right
before serving.
or
2. Mix all ingredients and put in a 9 x 13 pan and bake for 1 hr. at
350°F.
JALAPENO ARTICHOKE DIP
~Shared by Linda H., Rosharon, TX
1 can (14 oz) artichoke hearts drained and chopped
1 pkg shredded Italian parmesan cheese
4 green onions, chopped
1/2 c sour cream
1/2 c mayo
1/4 c chopped jalapenos, drained
Heat oven to 400. spray a deep dish pie pan with non stick
spray Combine all ingredients, pour into dish and
bake 25-30 minutes.
Source: Barbara Thompson - Bunko
SLOPPY JOES - 1972
~Shared by Johnny, LA
1 lb. ground beef
1 cup chopped onion
1 cup chopped celery
1 tsp. chili powder
1/2 tsp. salt
dash pepper
1 tbsp. shortening
1 can (10-3/4 oz.) Campbell's condensed tomato soup
6 sandwich buns, split and toasted
Brown beef with onion, celery and seasonings in shortening; stir to
separate meat particles. Add soup; simmer to blend flavors.
Serve on toasted buns.
HOT FIVE-BEAN SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Everyone wants this recipe. Easy, easy, easy!
8 Slices bacon*
2/3 cup sugar
2 Tablespoons cornstarch
1 1/2 Teaspoon salt
Dash of Pepper
3/4 cup vinegar (I used Balsamic)
1/2 cup water
1 can each of the following (all 1 lb. size)
Black Beans
Dark Red Kidney Beans
Cut Green Beans
Wax Beans
Garbanzo Beans
In large skillet, cook the bacon until crisp: drain, reserving 1/4 cup
drippings. Return reserved drippings to skillet. Combine sugar,
cornstarch, salt and pepper; blend into drippings in skillet. Stir
in vinegar and water; cook and stir until boiling. Drain each
can of beans. Stir drained beans into mixture in skillet. Cover and
simmer 15 to 20 minutes, stirring occasionally. Turn bean mixture into
serving dish. Crumble the bacon over the top of the beans.
Makes 10 to 12 servings.
*I use 1 pound of bacon and cut into small pieces with kitchen sheers
while still uncooked-makes cooking it much easier and faster. You may
not like one of the types of beans listed above - just substitute your
favorites. Original recipe called for Lima beans instead of black - we
don't like Limas but do like black, so we made the adjustments. This
dish is especially good for taking to pot luck suppers or bring a dish
meals.
ARKANSAS SIN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package cream cheese, softened
4 cups shredded Cheddar cheese
8 ounces diced cooked ham
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 (1 pound) loaf round sourdough bread
1 cup buttery crackers
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the cream cheese, Cheddar cheese, ham,
onions and jalapeno peppers. Cut a circle out of the top of the bread,
and remove the center leaving a 1 inch shell of bread. Fill bread with
the cheese mixture.
Bake for 35 to 40 minutes in the preheated oven, until the dip is
heated through. Serve with crackers for a wonderful taste experience!
CHOCOLATE ORANGE LAYER PIE
~Shared by Doe, Okanagan, B.C., Canada
In this recipe smooth extra rich chocolate filling is topped with a
fluffy orange layer. For a lovely finishing touch, garnish each serving
with a mandarin orange segment dipped in chocolate.
1 refrigerated pie crust from 15-oz pkg
Chocolate Filling-
1/2 c sugar
3 tbsp cornstarch
1/4 tsp salt
2 tbsp milk
2-oz unsw choc
1 c milk
2 egg yolks, slightly beaten
2 tbsp marg
1/2 tsp vanilla
Orange Filling-
1 tsp gelatin
1/4 c froz orange juice conc., thawed
1 c whipping cream
1/4 c icing sugar
Heat 450. Make pie crust for one crust baked shell using 9 inch pan.
Bake at 450 for 9-11 mins til light golden brown. Cool completely. In
sm bowl, combine sugar, cornstarch & salt, mix well. Stir in 2
tbsp milk. Set aside. In med heavy pot over low heat, melt unsw choc
with 1c milk, stirring constantly til smooth. Blend in cornstarch mix.
Cook over low heat til mix is thickened & boils, stirring
constantly. Oil 1 min. Blend about 1/4c of hot mix into yolks.
Gradually stir yolk mix into hot mix in pot. Cook over low heat for 3
mins, stirring constantly. Take from heat, stir in marg &
vanilla. Cover surface with saran. Chill til just cool, about 1 hour.
Spoon choc filling evenly into cooled baked shell. In sm pot, combine
gelatin & orange juice conc. Stir over low heat til gelatin
dissolves. Cool slightly. In sm bowl, combine whipping cream &
icing sugar, beat til soft peaks form. Fold orange juice mix into
whipped cream. Spread evenly over chocolate filling, chill one hour.
Store leftovers chilled.
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SOUTHWESTERN BEEF & BEAN
BURGER WRAPS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
12 ounces 93%-lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas, warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges
Instructions
1. Position oven rack in upper third of oven; preheat broiler. Coat a
broiler pan with cooking spray.
2. Gently combine ground beef, beans, cilantro and jalapenos in a
medium bowl (do not overmix). Shape into four 5-by-2-inch oblong
patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into
the center reads 165°F, 12 to 14 minutes.
4. Meanwhile, mash together avocado, salsa and garlic powder in a small
bowl.
5. Place tortillas on a clean work surface. Spread each with the
guacamole, then sprinkle with lettuce and cheese. Top each with a
burger and roll into a wrap. Serve immediately, with lime wedges.
Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming,
about 5 minutes. Or wrap in barely damp paper towels and microwave on
High for 30 to 45 seconds.
Nutrition Information
Per serving: 394 calories; 17 g fat (6 g sat, 7 g mono); 67 mg
cholesterol; 40 g carbohydrate; 28 g protein; 10 g fiber; 634 mg
sodium; 810 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Fiber
& Zinc (40% dv), Folate & Potassium (23% dv), Magnesium
(20% dv).
2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat
Source: Eatingwell.com
NUTRIENT-DENSE VEGGIE BURGERS
~Shared by Treva, NC
4 portobello mushrooms, sliced
1 cup of shiitake mushrooms, chopped
2 onions, chopped
2-3 cloves of garlic, minced
1 cup of brown rice
2 cups of water
2 organic eggs
1 block of firm tofu
2 tablespoons of extra virgin olive oil
2 tablespoons of soy sauce
2 tablespoons of miso paste
1 cup of breadcrumbs
Sea salt and pepper
Sauté mushrooms and garlic with olive oil over medium-high heat until
mushrooms lose their moisture and onions begin to caramelize. Add
minced garlic and stir while cooking for another minute or two.
Add brown rice, water, and soy sauce. Cover with a lid and cook until
the brown rice has absorbed all of the water. Then, let mixture cool.
Transfer rice and mushroom mixture into a food processor. Add organic
eggs, tofu, miso paste, breadcrumbs, sea salt, and pepper. Process
until all ingredients are smooth.
Use your hands to form mixture into patties. Refrigerate patties until
they become firm.
Cook patties over medium-high meat with olive oil until golden and
cooked to desired consistency.
Enjoy this delicious, nutrient-dense veggie burger recipe! Try it with
fresh tomato and red onion slices, leafy lettuce, and your favorite
variety of mustard, with or without a whole grain bun.
Source: This recipe was adapted from a similar recipe that was followed
on Chef At Home, a program that airs on Food Network Canada.
VEGETARIAN TORTILLA STACK
~Shared by Maggie, TX
INGREDIENTS
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 teaspoons olive oil
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 cups salsa
5 flour tortillas (8 inches)
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup pickled jalapeno slices
5 tablespoons sliced ripe olives
DIRECTIONS
In a large nonstick skillet coated with cooking spray, saute the
peppers and onion in oil until tender. Stir in the meat crumbles,
cilantro and cumin; heat through.
Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with
cooking spray. Layer with one tortilla, a fourth of the meat crumble
mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1
tablespoon olives. Repeat layers three times. Top with remaining
tortilla, salsa, olives and jalapeno slices.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining
cheese. Bake 5-10 minutes longer or until heated through and cheese is
melted.
Yield: 6 servings.
Nutrition Facts
One serving: 1 piece
Calories: 335 Fat: 12 g Saturated Fat: 3 g Cholesterol: 17 mg Sodium:
1111 mg Carbohydrate: 34 g Fiber: 4 g Protein: 22 g
Diabetic Exch: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
Source: Light & Tasty
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MEDITERRANEAN 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 nonfat or light mayonnaise
- 8 ounces thinly sliced roasted turkey breast
- 1/2 cup diced roasted red bell pepper
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 cup plus 2 tablespoons crumbled reduced-fat feta cheese
flavored with herbs and sun-dried tomatoes
- 16 large fresh spinach leaves or 4 leaves romaine lettuce
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and spread each one with a tablespoon of the
mayonnaise, extending the mayonnaise to within 1/2-inch of the edges.
Top the bottom half only of each tortilla with a quarter of the turkey,
roasted red bell peppers, artichoke hearts, feta cheese, and spinach or
romaine, 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: 271,
Carbohydrate: 30 g, Cholesterol: 50 mg, Fat: 5.8 g, Saturated Fat: 1.8
g, Fiber: 3.3 g, Protein: 24 g, Sodium: 749 mg, Calcium: 66 mg
Diabetic Exchanges: 2 Starch, 2-1/2 Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
PAPAYA WITH BLUEBERRY SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 ripe papaya
- 1 cup fresh blueberries
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated orange zest - Ground cinnamon
- 4 teaspoons plain low-fat yogurt
- 1/2 teaspoon pure vanilla extract
DIRECTIONS
Peel and seed papaya; slice into 12 thin wedges. Arrange on four
dessert plates and refrigerate.
Meanwhile, in a small saucepan, cook blueberries with orange juice,
orange zest and cinnamon, stirring, until berries are soft and cooked
down into a sauce, about 10 minutes. Pour into a small bowl, cover and
refrigerate until chilled.
Mix yogurt with vanilla. When ready to serve, spoon blueberry sauce
over papaya and top with a dollop of vanilla yogurt. Sauce cooks down
to about 2/3 cup.
Nutritional Information Per Serving (1/4 of recipe): Calories: 68, Fat:
0 g, Cholesterol: 0 mg, Carbohydrate: 17 g, Protein: 1 g, Sodium: 8 mg
Diabetic Exchanges: 1 Fruit
Source: "Light and Easy Diabetes Cuisine"
OPEN-FACED HOT CHICKEN AND SWISS MELT
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 ounces French bread, sliced diagonally in 4 pieces
- 4 (4-ounce) boneless skinless chicken breast halves, rinsed
and patted dry
- 1/2 cup finely chopped green onion
- 2 ounces Swiss cheese
- 2 tablespoons plus 2 teaspoons light mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano leaves
- 2 cups mixed spring greens
DIRECTIONS
Lightly toast bread.
Place a 12-inch nonstick skillet over medium high heat until hot. Coat
skillet with cooking spray, add chicken, and cook 4 minutes. Turn and
cook 4 more minutes or until chicken is no longer pink in center.
Remove chicken from heat, sprinkle with onion, and top with cheese.
Cover to allow cheese to melt.
In a small bowl, combine mayonnaise, mustard, and oregano and spread on
toasted bread. Arrange greens on 4 bread pieces and top each with 1
piece chicken.
Nutritional Information Per Serving (1/4 of recipe): Calories: 305,
Fat: 10 g, Cholesterol: 85 mg, Sodium: 533 mg, Carbohydrate: 18 g,
Dietary Fiber: 1 g, Sugars: 2 g, Protein: 33 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat
Source: "Quick and Easy Low-Carb Cooking"
HERBED ASPARAGUS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 pounds fresh asparagus, trimmed
- 1 cup reduced-fat Italian dressing
- 1/2 of a small red bell pepper, diced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried chives
- 1 hard-boiled egg, finely chopped (optional)
DIRECTIONS
Fill a soup pot with 1 inch of water and bring to a boil over high
heat. Add the asparagus, cover, and steam for 4 to 6 minutes, or until
fork-tender. Remove the asparagus and plunge it into a large bowl of
ice water to stop the cooking process.
In a 9" x 13" baking dish, combine the Italian dressing, red pepper,
parsley, and chives; mix well.
Remove the asparagus from the water, drain well, and add to the baking
dish, coating it completely with the dressing mixture.
Cover and chill for at least 2 hours before serving. Just before
serving, sprinkle with the chopped egg, if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 31, Fat:
1 g, Cholesterol: 0 mg, Sodium: 456 mg, Carbohydrate: 5 g, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
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CHARLIE'S CHEAP CHILI
~Shared by Mary S., Nashville, TN
1 lb. extra lean chopped beef
1 can peeled tomatoes
1 can tomato sauce
1 large yellow onions, chopped
1/2 small green pepper, chopped
1 1/2 Tbsp. chili powder
1 tsp. cumin
Brown the beef and onions in a 12 inch skillet and drain before adding
all other ingredients. Simmer for 1-2 hours.
Serves 2 with healthy appetites!
CHEESEBURGER CHOWDER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb Ground beef
2 md Potatoes, peeled and cubed
1/2 c Each onion and celery, diced
2 tb Green pepper, chopped
1 tb Beef base
1/2 ts Salt
2 1/2 c Milk
3 tb Flour
1 c Cheddar, shredded
In large pot brown beef, drain. Stir in veggies, base, salt, and 1 1/2
cups water. Cover and cook til veggies are tender. 15-20 minutes. Blend
1/2 cup milk with the flour. Add to saucepan along with remaining milk.
Cook and stir til thickened and bubbly. Add cheese. Heat and stir til
cheese melts.
Makes 2 hearty servings.
CHICKEN PASTA WITH SUN-DRIED TOMATOES
~Shared by Maggie, TX
A delicious combination of chicken and tomatoes.
Serves: 2
Prep. time: 15 minutes
Cooking time: 20 minutes
- 1 teaspoon extra virgin olive oil
- 3 shallots, minced
- 1 (8 ounce) boneless skinless chicken breast, cooked and julienned
- 4 ounces oil-packed sun-dried tomatoes, drained
- 1/2 cup heavy whipping cream
- 8 ounces penne pasta, cooked al dente
- 1/2 tablespoon unsalted butter, melted
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon salt
Heat olive oil in a large skillet over medium heat. Add shallots and
saute 2 minutes, or until soft. Add chicken and tomatoes and cook 2
minutes. Stir in cream. Cook an additional 2 minutes, stirring
occasionally. Toss sauce, pasta, butter, Parmesan, basil, and salt in a
large serving bowl. Serve immediately.
Source: Stop and Smell the Rosemary
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EGG CASSEROLE
I found this great recipe on recipe4living.com
which was shared by Mary Hebert of Kinder, L.A. It sounds so good to me
and I am fixing it this weekend. I'll let you know how it turns out!
Ingredients
5 large eggs, hardboiled
1 7-oz. bag of potato chips
1 can cream of mushroom soup
1/2 C. milk
Directions
Grease casserole dish. Crush potato chips and put half of bag in
casserole dish. Slice eggs and put on top of chips. Mix soup and milk.
Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20
minutes. Serve on warm toasted bread.
Source: recipe4living.com
GREEN SALAD WITH SMOKY BUTTERMILK RANCH
DRESSING
Inspired by Better Homes & Gardens, this easy recipe was
featured in one of my fave food blogs, Noble
Pig. I added avocado as well as some sliced ripe olives. Yum!
2 cloves garlic, peeled
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tablespoons snipped fresh flat-leaf parsley
2 Tablespoons snipped fresh chives
2 green onions, thinly sliced
2 teaspoons white wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon black pepper
Salt
Variety of lettuce, torn (I used romaine and red leaf)
Tomatoes
Red onion, thinly sliced
Place garlic on a cutting board and use the side of a wide knife to
smash. Sprinkle 1/2 teaspoon salt on garlic. Use a
fork to mash the garlic and salt into a paste.
In a medium sized bowl whisk together, garlic paste, buttermilk,
mayonnaise, sour cream, parsley, chives, green onion, vinegar, smoked
paprika and black pepper. Season to taste with salt.
Use any variety lettuce and tear into pieces. I used romaine
and red leaf. Slice onions and tomatoes to your
liking. I think crumbled bacon would be good too (and maybe
avocado).
Source: Noble
Pig
BROCCOLI AND CHICKEN CASSEROLE
2 (10 oz.) pkg. frozen chopped broccoli
2/3 c. mayonnaise
1/2 c. evaporated milk
4 chicken breasts, cooked and chopped
1/2 c. shredded cheese
1 Tbsp. lemon juice
1 can cream of chicken soup
1 1/2 tsp. curry powder
1 c. bread crumbs
Cook broccoli according to package directions and drain well. Place in
a lightly greased 1 1/2 quart casserole dish and top with chicken.
Combine remaining ingredients (except bread crumbs), stirring well.
Spoon mixture over chicken. Top with bread crumbs. Bake at 350 degrees
for 30 minutes or until bubbly.
Serves 6.
CABBAGE PATCH SOUP
1 lb. ground turkey
1 can Rotel tomatoes
1 small head cabbage, chopped
1 Tbl. sugar
1 can red beans
1 tsp. or Tbl. chili powder (according to taste)
1 onion, chopped
May add more tomato sauce. Cook in crock pot all day.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
MUSHROOM POT ROAST
1 (3 to 4 lb.) boneless pot roast (bottom round, chuck, rump or sirloin
tip)
1/2 cup flour
Hot salad oil
Salt and pepper, to taste
2 medium onions, sliced
1/3 cup cooking sherry
1/2 cup water
1/4 cup ketchup
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 small bay leaf
2 (8 oz.) cans sliced mushrooms, undrained
1/2 cup cold water
1/4 cup flour
Dredge roast in 1-1/2 cups flour; brown on all sides in a small amount
of oil. Sprinkle with salt and pepper; add onion. Combine sherry, 1/2
cup water, ketchup, and seasonings; add to roast. Cover and simmer
2-1/2 to 3 hours. Add mushrooms,and heat well. Remove roast from
cooking liquid; skim fat from liquid. Combine 1/2 cup cold water and
1/4 cup flour, blending until smooth; stir into liquid. Cook, stirring
constantly, until thickened. Discard bay leaf. Serve gravy with roast.
Source: Southern Living 1979 Annual Recipes
QUICK TACO BAKE
1 lb. ground beef
1/2 cup chopped onion
1 envelope (1-1/4 oz.) taco seasoning mix
15 oz. can tomato sauce
15 oz. can whole kernel corn, drained
2 cups shredded cheddar cheese
2 cups Bisquick (original or reduced-fat) baking mix
1 cup milk
2 eggs
Heat oven to 350. Brown ground beef and onion; drain. Spoon into
ungreased 13x9 baking dish. Stir in seasoning mix (dry), tomato sauce
and corn. Sprinkle with cheese. Stir remaining inredients until
blended. Pour over beef mixture. Bake 35 minutes or until light golden
brown. Serve with sour cream, chopped tomato and shredded lettuce, if
desired.
Source: Bisquick (magazine ad)
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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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