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A
to Z
Recipes
June 17, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web
site to read this then you have not subscribed to this publication at
our new list host, EZezine. You may sign up here
or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. Have you ever laughed 'til you cried? How
about cried 'til you laughed? Well, today, I have done both. Today is a
special day to me. I do believe this year it is more special than
before. You see, today would have been my bestest e-friend's birthday.
She also used to write A to Z Newsletter issues
sometimes on Wednesdays... that's where a lot of you old-timers (long
time with a2z) remember her. Happy Birthday, Linda!
When we last saw one another in Frankenmuth, you and I made a pact that
you wouldn't leave until all your earthly work was done. You bailed on
me, dang-it. But, maybe they needed a hot-headed Catholic Polack in
heaven more than we did here on earth. This is your first birthday in
Heaven. I want you to know that no matter how many birthdays pass, you
will still be older than me. I mean it. And... I miss you, Sis! To all
of you, whether or not you knew Linda
Garavaglia from Deckerville, Michigan, please visit
this link and get a taste of my memories. It is an issue
written by Linda in which she shared special recipes with us, and just
a hint of why we loved her so. It is this issue that I read today that
made me laugh... and cry.
Just a second (and final) reminder...
You signed up for this publication and read through it twice weekly
because you love collecting recipes and enjoy cooking. I am proud to
have offered it to you over the past few years and hope to do so for
many more. I need your help. We
are in dire need of recipes. I have
enough of my own recipes and some from 9 readers, to produce a few more
issues. Please, share a recipe or two, won't you? Just visit the Monthly
Theme - Recipe Submissions section for the link to use for
sharing recipes. I know you won't let this publication stop being what
is has been for so many years, and I thank you in advance!
I'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 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! We're looking for recipes that use
cheese. Please visit the Monthly Theme - Recipe Submissions section
to read all about it. You'll find the link there to use for sharing
recipes here at A to Z Recipes.
We'll see you here again on 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 Jim D., WA
Democracy will cease to exist when you take away from those who are
willing to work & give to those who will not.
~ Thomas Jefferson
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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Great Advice
~Shared by Julia, TX
1. Pray
2. Go to bed on time.
3. Get up on time so you can start the day unrushed.
4. Say No to projects that won't fit into your time schedule, or that
will compromise your mental health.
5. Delegate tasks to capable others.
6. Simplify and unclutter your life.
7. Less is more. (Although one is often not enough, two are often too
many.)
8. Allow extra time to do things and to get to places.
9. Pace yourself. Spread out big changes and difficult projects over
time; don't lump the hard things all together.
10. Take one day at a time.
11. Separate worries from concerns . If a situation is a concern, find
out what God would have you do and let go of the anxiety . If you can't
do anything about a situation, forget it.
12. Live within your budget; don't use credit cards for ordinary
purchases.
13. Have backups; an extra car key in your wallet, an extra house key
buried in the garden, extra stamps, etc.
14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent
an enormous amount of trouble.
15. Do something for the Kid in You everyday.
16. Carry a Bible with you to read while waiting in line.
17. Get enough rest
18. Eat right.
19 Get organized so everything has its place.
20. Listen to a tape while driving that can help improve your quality
of life.
21. Write down thoughts and inspirations.
22. Every day, find time to be alone.
23. Having problems? Talk to God on the spot. Try to nip small problems
in the bud.. Don't wait until it's time to go to bed to try and pray.
24. Make friends with Godly people.
25. Keep a folder of favorite scriptures on hand.
26. Remember that the shortest bridge between despair and hope is often
a good 'Thank you Jesus .'
27. Laugh.
28. Laugh some more!
29. Take your work seriously, but not yourself at all.
30. Develop a forgiving attitude (most people are doing the best they
can)..
31. Be kind to unkind people (they probably need it the most).
32. Sit on your ego
33 Talk less; listen more.
34. Slow down.
35. Remind yourself that you are not the general manager of the
universe.
36 Every night before bed, think of one thing you're grateful
for that you've never been grateful for before. GOD HAS A WAY OF
TURNING THINGS AROUND FOR YOU.
'If God is for us, who can be against us?'
(Romans8:31)
Send 12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires 6-30-2009
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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10 Laundry Boosters Using Vinegar
~Shared by Patricia Charlevoix, MI
1. Color Brightener: Add 1/2 cup vinegar to a load
of laundry (wash cycle).
2. Color Protector: Soak new items in a straight
solution of vinegar to protect dyes from running.
3. Whiter Whites: Add 1 1/2 cups of vinegar to the
rinse cycle to whiten clothes.
4. Restore Whites: Fill a large stock pot half
full with water and 1 cup of vinegar, bring to a boil. Remove from
heat, add garments and let soak overnight. Launder as usual.
5. Preserve Linens: Add 1 cup of vinegar to rinse
cycle, store linens as needed–will help prevent yellowing.
6. Yellowed Items Reviver: Revive old yellowed
garments & linens from storage by soaking overnight in a
solution of 12 parts water to 1 part vinegar. Launder as usual.
7. Heavy Duty Pre-Soak: For heavily soiled
garments, first soak in a bucket of water with 1 cup of vinegar.
Launder as usual.
8. Lint Busters: Add 1/2 cup vinegar to the rinse
cycle to reduce lint.
9. Fabric Softener: Add 1 cup of vinegar to the
rinse cycle.
10. Ring Around The Collar Remover: Use 3 parts baking soda
to 2 parts vinegar to make a paste, rub into stain and allow to set for
60 minutes, launder as usual.
A friend sent me this hints with a notation that she has not used dryer
sheets in several years. There is now a hint using lavender with the
vinegar. Will post that as soon as she tries it and reports back.
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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To
make donations using other methods, go here.
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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
17th . . .
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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Changes......
~Shared by Jean, OH
A middle aged woman has a heart attack and is taken to the hospital.
While on the operating table she has a near-death experience. A bright
light approaches her and as she the light gets brighter, she sees God
and wonders if, "This is it..."
God, omnipotent as he is, reads her minde and definitely says:
"No. This is not it." He goes on to explain that she has another 30 to
40 years to live.
The bright light fades away and the woman begins to awake. After her
complete recovery, the woman decides to stay in the hospital and get a
face lift, liposuction, breast augmentation, and a tummy tuck. She even
has someone come in to change her hair color. She figures since she's
got another 30 to 40 years she might as well make the most of it.
After the last operation, she walks out of the hospital and right in
the parking lot, she's killed by an ambulance speeding up to the
emergency room!
She approaches the white light again and finally arrives before God.
Sheasks, "I thought you said I had another 30 to 40 years?" To which
God replied:
"Sally? Is that you? Oh, dear. Sorry, I didn't recognize you."
You Know You're in Trouble When ...
~Shared by Mary H., Montreal, Canada
Your accountants letter of resignation is postmarked Zurich.
You have to hitch hike to the bank to make your car payment.
Your suggestion box starts ticking.
Your secretary tells you the FBI is on line 1, the DA is on line 2, and
CBS is on line 3.
You see your stockbroker hitchhiking out of town.
You see the captain running toward the railing wearing a life jacket.
They pay your wages out of petty cash.
You make more than you ever made, owe more than you ever owed, and have
less than you've ever had.
You tell the barber what you think about his prices before you get your
haircut.
Getting there is half the fun and three-fourths of the vacation budget.
The simple instructions enclosed aren't.
A black cat crosses you path and drops dead.
You take an assertiveness training course and you're afraid to tell
your wife.
The plumber floats by on your kitchen table.
Your pacemaker has only a thirty day guarantee.
The candles on your cake set off your smoke alarm.
The pest exterminator crawls under your house and never comes out.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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:
OLIVE GARDEN TUSCAN GARLIC CHICKEN
~Shared by Treva, NC
4 each (4 oz) boneless, skinless chicken breasts
1 & 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time
over medium-high heat until golden brown and crisp (2-3 min). Add more
oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to
preheated oven. Cook for 10-15 minutes or until internal temperature
reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook
for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and
cream and bring to a boil. Sauce is done when spinach becomes wilted.
Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and
remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Source: Olive Garden
BLUE RIBBON COTTAGE CHEESE COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 c. shortening
1 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
1 c. cottage cheese
1/2 c. cocoa, unsweetened
2 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts
Powdered sugar
Cream together first 5 ingredients then add cottage cheese and cocoa;
mixing well. Set aside.
Sift together dry ingredients and add to creamed mixture, stirring
well. Stir in nuts. Chill dough in freezer 1-2 hours. Roll dough into
balls the size of walnuts. Then roll in powdered sugar. Bake on lightly
greased cookie sheet at 350 degrees for 12 minutes.
Very moist.
Makes 6-7 dozen.
MEDALLIONS OF PORK WITH FRESH APRICOTS AND MINT GLAZE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint
jelly
10 mint leaves--chopped
Flatten medallions slightly and season with salt, pepper and rosemary.
Put apricots into boiling water for 15 seconds, then into ice water.
Peel the apricots, cut in half and discard the seed. Mix the egg yolk
with the mint jelly and chopped mint leaves. Add just a touch of salt
and pepper. Whip heavy cream until it peaks and fold in egg yolk
mixture. Keep refrigerated until needed. Saute pork medallions over
high heat until cooked to desired doneness. Place apricots in saute'
pan and cook until heated through. Place three medallions of pork on
each plate and top with apricot halves. Cover apricots with mint sauce
and place under broiler until just browned. Fresh peaches cut down to
size or slices of papaya may also be used.
Note: pork tenderloin can be substituted with any other meat or poultry.
BUTTER PECAN MOUSSE
~Shared by Charlie, Mobile, AL
3/4 cup pecan -- pieces
1 tablespoon butter or margarine -- melted
16 ounces cream cheese -- softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- whipped
Combine pecans and butter, stirring well; spread on a baking sheet.
Bake at 350 degrees F. for 5 minutes or until toasted; cool. Finely
chop and set aside.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add sugars and vanilla, beating well. Stir in 3/4 cup toasted pecans.
Gently fold whipped cream into pecan mixture; spoon or pipe into
serving dishes. Garnish if desired with more pecan pieces.
Yield: 6 servings.
TOMATO FLORENTINE SOUP
~Shared by Julia, TX
Tomato soup with spinach, tomato juice, tomato soup, stewed tomatoes,
and seasonings.
INGREDIENTS:
3 1/2 cups chicken broth
1 can (14.5 ounces) sliced stewed tomatoes
12 ounces V-8 juice
1 can (10 1/2 ounces) tomato soup
2 teaspoons sugar
10 ounces frozen chopped spinach, thawed and squeezed dry
dash fresh ground nutmeg
salt and pepper to taste
PREPARATION:
Combine chicken broth, stewed tomatoes, V-8 juice and soup in a
saucepan over medium heat. Blend well. Add remaining ingredients. Heat
over medium-low heat until hot and spinach is tender.
Serves 6.
Source: Diana Rattray, About.com
RUBY-RED PRETZEL DIP
~Shared by Linda H., Rosharon, TX
1 can (16 ounces) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1 teaspoon ground ginger
1 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon cold water
Red food coloring, optional
Pretzel sticks or nuggets
In a saucepan, combine the first seven ingredients; whisk over medium
heat until smooth. Combine flour and cold water until smooth; add to
cranberry mixture. Bring to a boil; cook and stir for 2 minutes.
Transfer to a bowl; stir in food coloring if desired. Cover and chill
overnight. Serve with pretzels.
Yield: 2 cups.
BAHAMA MAMA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 fluid ounce rum
1/2 fluid ounce coconut-flavored rum
1/2 fluid ounce grenadine syrup
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 cup crushed ice
Combine regular rum, rum with coconut flavoring, grenadine, orange
juice, pineapple juice and crushed ice in an electric blender. Blend
until the drink's consistency is slushy.
BARBECUE PORK ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water (start with hot water) in crock pot
overnight on low 10-12 hours. Pour off water and pull meat into
shredded pieces. Saute onion in a little butter. Combine
barbecue sauce, onions, sugar and juice of lemon with meat in
crock pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for
3 to 6 hours.
BLUEBERRY GOOP
~Shared by Lynda N., Iberia, MO
This is an old family favorite recipe that my aunt used to make well
over 40 years ago. It has been updated since then but still
very good.
1 box Black Cherry Jell-O*
1 box Grape Jell-O*
1/2 cup sugar
1 8 oz package cream cheese, softened
1 container Cool Whip
1/4 cup sugar
1 can Blueberry pie filling
Combine the two boxes of Jell-O as directed, adding 1/2 cup
sugar. Pour into a 9" by 13" pan and let set.
Mix cream cheese and 1/4 cup sugar until smooth, fold in the Cool
Whip. Blend until smooth, spread over the jelled
Jell-O. Top with the blueberry pie filling. Keep
refrigerated.
*If you can't find the grape or black cherry flavored gelatin, black
raspberry can be substituted.
CROCK POT BRUNSWICK STEW
~Shared by Jim D., WA
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel,
Frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham, and
potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is
done. Lift chicken out of pot; remove meat from bones. Return chicken
meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and
pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
FRIED HUSH PUPPY MEATBALLS
~Shared by Johnny, LA
Snagged this one, I'm going to try already-made meatballs.
Serves 10 or more
2 quarts (64 ounces) canola oil
For Meatballs:
2 pounds ground beef
2 packages beef onion soup mix
1 1/2 packages onion soup mix
1 3/4 cup sour cream
For Hush Puppies:
1 (10-ounce) bag of hush puppy mix
1 egg
1/2 cup milk
2 tablespoons water (to thin batter if too thick)
Dipping Sauce:
Hidden Valley Ranch Spicy Ranch Dressing
Parmesan cheese to taste
1. Combine ground beef, soup mixes and sour cream; shape mixture into
2-inch balls.
2. Bake meatballs in oven at 350 degrees for 17 to 20 minutes. Drain
and put in bowl; set aside.
3. Combine hush puppy mix, egg and milk. If mixture is too thick, add
water.
4. Skewer each meatball and dip in batter to coat. Fry coated meatballs
in canola oil until golden brown. Using paper towels, drain oil from
finished meatballs.
5. Combine ranch dressing and Parmesan cheese for dipping, and enjoy.
GINGER SESAME ALASKA SALMON
~Shared by Ann, Mims, FL
Serves 4
4 onion slices, sliced thin
2 carrots, shredded or julienned
1 pound salmon fillet (to 1 1/2 lbs)
2 teaspoons fresh grated ginger
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil
Center onion and carrot on foil sheet. Top with salmon fillet. In small
bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon.
Season with salt and pepper. Wrap and seal foil to form a packet. Cook
covered, 20 to 25 minutes on medium-hot grill or until fish flakes
easily with a fork. Serve salmon topped with onion and carrots on a bed
of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
Baking instructions: Preheat oven to 450 degrees; bake for 16 to 20
minutes on a cookie sheet.
Source: food.chat
CHOCOLATE CAPPUCCINO CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch
springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons
white sugar, and the cinnamon. Mix well and press mixture into the
buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth.
Gradually add 1 cup white sugar mixing until well blended. Add eggs,
one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream
in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in
sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat
until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45
minutes. Center will be soft but will firm up when chilled. Do not over
bake. Leave cake in oven with the heat turned off and the door ajar for
45 minutes. Remove cake from oven and chill for 12 hours. Just before
serving top cake with mounds of flavored whipped cream and garnish with
chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks
form, then beat in confectioner's sugar and 2 tablespoons coffee
liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or
bowl set over boiling water, stir until smooth. Brush real non-toxic
plant leaves (such as orange leaves) on one side with melted chocolate.
Freeze until firm and then peel off leaves. Freeze chocolate leaves
until needed.
BLUEBERRY CREAM PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Not in the mood for rolling out piecrust? This graham cracker crust
clone, made from ground nuts and oats, is an easy pat-in-the-pan pie
shell. What’s more, it’s whole-grain, for those of you looking to
increase the fiber, vitamins, and minerals in your diet. (And you
thought whole wheat was the only “accessible” whole grain? Don’t forget
oatmeal!)
Crust
1 1/3 cups old-fashioned or quick rolled oats (not instant oatmeal)
1 cup diced pecans or walnuts
6 tablespoons butter, melted
1/3 cup brown sugar
1/4 teaspoon salt
Filling
1 quart blueberries, divided
1 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup Instant ClearJel®
Or substitute the thickener of your choice: 1/4 cup Pie Filling
Enhancer; or 1/2 cup Signature Secrets® Culinary Thickener; or 1/4 cup
cornstarch
Topping
14 large marshmallows or 3/4 cup Marshmallow Fluff
1/2 cup half-and-half
2/3 cup whipping cream
2 tablespoons bourbon or rum or 1 teaspoon vanilla
To make the crust: Preheat the oven to 350°F. Spread the oats in a
shallow layer in an ungreased 9” round cake pan. Spread the nuts in a
shallow layer in another ungreased 9” round cake pan. Bake the nuts for
about 8 minutes, until they smell toasty and are beginning to brown.
Bake the oats for 15 to 18 minutes, until they’re starting to brown.
Watch both the nuts and oats carefully; they go from brown to burned
quite quickly. Remove them from the oven, and set aside.
Melt the butter. Transfer the oats and nuts to the work bowl of a food
processor. Add the butter, sugar, and salt. Process until oats and nuts
are finely ground, and the mixture is cohesive. Remove it from the food
processor, and press it into the bottom and up the sides of a 9” pie
pan. Bake the crust in a preheated 350°F oven for 14 minutes, or until
it’s just barely beginning to brown. Remove it from the oven, and set
it on a rack to cool.
To make the filling: In a large saucepan, combine 2 cups of the
blueberries with 1/2 cup of the sugar and the lemon juice. Bring to a
boil over medium heat, stirring frequently. Remove from the heat.
Whisk together the ClearJel and the remaining 1/2 cup sugar, and stir
it into the hot fruit. Add the remaining uncooked fruit, stirring to
combine. Stir in the vanilla. Refrigerate for 1 hour. Note: If you’re
using cornstarch instead of one of the other thickeners, mix it with
the lemon juice and 1 tablespoon cold water to dissolve it, and add to
the berries (with ALL of the sugar) before cooking. Bring to a boil,
and cook and stir until the mixture thickens.
To make the topping: In a saucepan set over medium heat, or in the
microwave, heat and melt together the marshmallows and half-and-half.
Remove from the heat, and stir until smooth. Refrigerate for 1 hour,
till chilled.
In a medium-sized bowl, whip the cream until stiff. Stir in the liquor
or vanilla, then the chilled marshmallow cream.
To assemble the pie: Spoon the blueberry filling into the baked pie
shell. Spoon the cream on top. Refrigerate until ready to serve.
Yield: 8 to 10 servings.
ROPA VIEJA
~Shared by Jim D., WA
Makes 10 servings
Ingredients
1 ½ cups reduced-sodium chicken broth
¼ cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
½ cup packed fresh cilantro leaves, chopped
½ cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)
Instructions
1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin,
salt and pepper in a 6-quart slow cooker. Add beef, submerging it by
tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about
8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes.
Shred the meat with 2 forks and return it to the slow cooker. Stir in
cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Tips
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming,
about 10 minutes.
Nutrition Information
Per serving: 265 calories; 11 g fat (4 g sat, 4 g mono); 53 mg
cholesterol; 18 g carbohydrate; 24 g protein; 3 g fiber; 376 mg sodium.
Nutrition bonus: Vitamin C (100% daily value), Zinc (33% dv), Iron
& Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 lean meat
BANANA BREAD
~Shared by Johnny, LA
3 ripe bananas, mashed (helpful kitchen hint-- use a fork rather than a
spoon)
3/4 cup sugar
3/4 cup vegetable oil
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup crushed walnuts (optional)
Combine the bananas, sugar, oil and eggs in a bowl.
When mixed, add
the remaining ingredients and mix well. Pour batter into greased and
floured 9"x4" (or similar) loaf pan. Bake in preheated oven at 325
degrees for 60 to 70 minutes. Test for doneness with a toothpick.
Cool on rack for 10 minutes, then remove from loaf pan and cool
PIZZA DIP
TNT
~Shared by Linda H., Rosharon, TX
1 8-oz pkg. cream cheese
1 sm. jar pizza sauce
Italian herbs if desired
Shredded mozzarella cheese
Parmesan cheese
Pretzel Rods
Soften cream cheese and spread on the bottom of a pie pan.
Spread pizza sauce over and top with cheeses. Bake
@ 350 degrees until cheese melts. Serve with pretzel rods.
ASPARAGUS STIR-FRY
~Shared by Treva, NC
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove.
Heat a splash of sesame oil in a large pan, or well-seasoned wok over
medium high heat. Alternately, you can do this in a dry non-stick pan -
one of the few occasions I still use non-stick. When it is hot, add the
tofu, and cook until golden - a few minutes. Remove the tofu from the
pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is
hot, add the onions, ginger, red pepper flakes, asparagus, and salt.
Stir fry for about a minute, then add the garlic, cashews, and spinach
and stir-fry for another minute, or until the spinach wilts. Return the
tofu to the pan. Stir in the lime zest and juice and the hoisin sauce.
Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit
more salt if needed.
Serves 2-4
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MOM'S NEW BEEF STEW
~Shared by Brenda, AL
This recipe tastes as good as the one you grew up with. Doesn't taste
low fat at all.
1 Tablespoon flour
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch of black pepper
1 pound top round steak, cut into cubes (I used the beef stew meat)
3 Tablespoons Extra Virgin Olive Oil
8 ounces fresh button mushrooms, cut in half
1 medium onion,minced
1 Tablespoon minced garlic
1 teaspoon thyme
2 (14-oz. each) cans fat free beef broth
2 large carrots, peeled cut into bite size pieces (I use baby carrots)
In medium zip lock bag add flour, garlic powder,salt and pepper. Add
beef and toss to coat. Let sit in fridge 15 minutes.
Heat oil in non stick pan. Add beef a few pieces at a time and brown.
Put in crock pot and continue browning until all is browned. Add meat
to skillet add a little more oil saute onion,garlic and thyme. Cook
until onions are tender. Remove and add to crock pot. Add broth,
carrots, and mushrooms.Cook about 3 hours on low. Add 1 pound sweet
potatoes, peeled cut into cubes. Continue cooking until tender and meat
is tender.
Makes 4 (2 1/4 cup) servings
This freezes well too.
Source: The Biggest Loser Cookbook
CARAMEL TOFFEE COFFEE SQUARES
~Shared by Treva, NC
This creamy low-fat dessert earns our thumbs up for using fat-free
frozen yogurt and fat-free caramel flavored syrup. The recipe makes 12
delicious servings, so it's perfect for a small summer gathering!
1 cup of crushed chocolate wafer cookies (about 18 Nabisco Famous
Chocolate Wafers or any other brand)
1 tablespoon instant coffee granules
1 tablespoon hot water
1/2 gallon of vanilla fat-free frozen yogurt, softened
2 - 1.4 ounce chocolate coated toffee candy bars, chopped (try Skor or
Heath bars)
1/2 cup fat-free caramel flavored sundae syrup
Layer crushed cookie crumbs on a 11 x 7-inch baking dish.Combine coffee
granules and hot water in a large bowl and stir well. Add yogurt and
candy to the coffee, combined well. Spoon mixture evenly over cookie
crust. Drizzle caramel syrup over the dessert, then cover and freeze
for at least 4 hrs. Cut into 12 squares.
Makes 12 servings
Serving size: 1 square Nutritional info:Cals: 250 Fat: 6.1g Sod: 160mg
Chol: 0mg Carbs: 40.3g
Protein: 5.2g Fiber: 0.8g
AVOCADO TEA SANDWICHES
~Shared by Jim D., WA
Makes 4 sandwiches
Ingredients
1 ripe avocado, sliced
1 tablespoon reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon cracked black pepper
8 very thin slices wheat bread
2 ounces thinly sliced smoked salmon
12 thin slices European cucumber
Instructions
Combine mayonnaise, lemon juice and pepper in a small bowl. Thinly
spread on bread and top with salmon, avocado and cucumber.
Nutrition Information
Per serving: 143 calories; 6 g fat (1 g sat, 3 g mono); 3 mg
cholesterol; 17 g carbohydrate; 6 g protein; 4 g fiber; 303 mg sodium;
129 mg potassium.
What you get: Protein, fiber, vitamin C.
1 Carbohydrate Serving
Source: EatingWell
Magazine
CREAMY BAKED CHICKEN WITH CRUNCHY CORN BREAD TOPPING
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4-ounce) boneless skinless chicken breasts, rinsed and
patted dry
- 1/2 cup finely chopped green onions
- 1 (4-ounce) container diced pimiento
- 1 (10-3/4 ounce) can 98% fat-free cream of chicken soup
- 1/4 cup light sour cream
- 1 cup frozen green peas, thawed
- 2 ounces corn bread stuffing (1 cup)
DIRECTIONS
Preheat oven to 400 degrees F.
Coat a 9-inch glass pie pan with cooking spray and arrange chicken in
bottom of pan. Top with green onion and pimiento.
Combine soup and sour cream in a small bowl and spoon evenly over
chicken. Arrange peas around outer edges of pan and sprinkle stuffing
evenly over all.
Bake uncovered 30 minutes or until chicken is no longer pink in center.
Nutritional Information Per Serving (1 cup): Calories: 290, Fat: 5 g,
Cholesterol: 75 mg, Sodium: 583 mg, Carbohydrate: 27 g, Dietary Fiber:
4 g, Sugars: 5 g, Protein: 32 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
Source: "Quick and Easy Low-Carb Cooking"
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BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: About 3-1/2 ounces fish plus 3 tablespoons sauce
INGREDIENTS
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon margarine
- 1 large tomato, seeded and chopped
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried
oregano
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground pepper
- 4 orange roughy fillets (1 pound total), thawed if frozen
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with
nonstick pan spray.
In the skillet over medium heat, saute the onion and garlic in the
margarine until soft, about 5 minutes. Stir in the tomato and
seasonings. Cover and simmer for 5 minutes.
Place the fish in the skillet; cover with the sauce and pour the wine
over the fish. Cover and bake for 15 to 20 minutes, or until
the fish flakes with a fork.
Remove the fish to a heated platter. Simmer the sauce in the skillet
until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour
over the fish.
Nutritional Information Per Serving: Calories: 123, Fat: 2 g,
Cholesterol: 23 mg, Sodium: 384 mg, Carbohydrate: 7 g, Dietary Fiber: 1
g, Sugars: 3 g, Protein: 18 g
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
CREAM OF ASPARAGUS SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon margarine or butter
- 1/3 cup sliced scallions
- 1-1/2 teaspoons crushed garlic
- 1-1/2 cups chicken broth
- 3 cups 1-inch pieces fresh asparagus spears
- 3/4 teaspoon fines herbs, herbs de Provence, or dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1-1/2 cups nonfat or low-fat milk
- 2 tablespoons unbleached flour
DIRECTIONS
Put the margarine or butter in a 2-quart nonstick pot and melt over
medium heat. Add the scallions, cover and cook for several minutes,
until softened. Add the garlic and cook about 10 seconds, just until
the garlic begins to turn color and smell fragrant.
Add the broth, asparagus, herbs, salt and white pepper and bring to a
boil. Reduce the heat to low, cover, and simmer for about 8 minutes,
until the asparagus is tender. Pour the mixture into a blender and
carefully blend at low speed to puree the asparagus. Return the mixture
to the pot.
Place the milk and flour in the blender and blend to dissolve the
flour. Add the milk mixture to the asparagus mixture. Increase the heat
to medium and cook, stirring frequently, until the soup begins to boil.
Cook, stirring constantly, for another minute or two, until the soup
thickens slightly. Serve hot.
Nutritional Information Per Serving (1 cup): Calories: 92,
Carbohydrate: 12 g, Cholesterol: 2 mg, Fat: 2.6 g, Saturated Fat: 0.7
g, Fiber: 2.4 g, Protein: 6 g, Sodium: 386 mg, Calcium: 140 mg Diabetic
Exchanges: 1-1/2 Vegetable, 1/2 Low-Fat Milk, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
CHICKEN MARSALA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 (3 oz.) Chicken Breasts (skinless, boneless)
- 1 Clove Garlic (chopped)
- 2 Cups fresh mushrooms (sliced)
- 1/2 Cup Marsala Wine
DIRECTIONS
Pound chicken until very thin and double the size.
Saute the garlic and mushrooms in a large skillet sprayed with nonstick
spray, over medium heat for
3 minutes. Remove mushrooms.
Cook chicken 5 minutes on each side. Remove chicken and keep warm. Add
mushrooms and Marsala wine to the pan and heat for 1 minute. Place
chicken on serving plate and pour mushrooms and juices over.
Nutritional Information Per Serving: Calories: 163; Fat: 3 grams;
Carbohydrates: 2 grams; Protein: 27 grams; Sodium: 77 mg; Cholesterol:
73 mg
Exchanges: 1/2 Vegetable; 4 Ounces Very Lean Meat
Source: The Diabetic Four Ingredient Cookbook
MIXED GREENS
~Shared by Mary S., Nashville, TN
Yield: About 3 cups
INGREDIENTS
- 1 pound mustard greens
- 1 pound turnip greens (or any combination of greens, such
as kale or dandelion)
- 2 slices bacon, diced
- 1 small hot red pepper, seeded and minced, or 1/4 teaspoon
crushed red pepper flakes
- 1 teaspoon salt
DIRECTIONS
Wash the greens well. Cut off and discard the tough stems; slice or
coarsely chop the greens.
Cook the bacon in a large saucepan or Dutch oven over medium-high heat
until crisp. Add the greens to the drippings and bacon bits; toss to
mix.
Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and
simmer over low heat until the greens are wilted and tender, about 30
to 40 minutes. Uncover and cook 5 minutes more.
Nutritional Information Per Serving (About 1/2 cup): Calories: 62, Fat:
5 g, Cholesterol: 5 mg, Sodium: 465 mg, Carbohydrate: 4 g, Dietary
Fiber: 2 g, Sugars: 0 g, Protein: 3 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "The New Family Cookbook for People with Diabetes"
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DIJON SALMON
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 3 Salmon Fillets
- 1 Tablespoon Dijon Mustard
- 1 teaspoon dill weed
- 1-1/2 Tablespoon Fat-Free Mayonnaise
DIRECTIONS
Place salmon fillets skin side down in a sprayed nonstick baking dish.
Coat top of fillets with mustard, then dill, then mayonnaise.
Bake at 400 degrees F. for 25 minutes until golden brown.
Nutritional Information Per Serving: Calories: 198; Fat: 6 grams;
Carbohydrates: 3 grams; Protein: 31 grams; Sodium: 394 mg; Cholesterol:
111 mg
Exchanges: 4 Ounces Very Lean Meat
Source: The Diabetic Four Ingredient Cookbook
RASPBERRY CAKES FOR TWO
~Shared by Maggie, TX
Prep: 30 minutes
Ingredients
1/2 an 8-oz. pkg. cream cheese, softened
2 Tbsp. butter, softened
1/4 cup lemon curd
3 Tbsp. powdered sugar
1 4.5-oz. pkg. prepared shortcakes
1/2 cup fresh raspberries
2 Tbsp. low-sugar raspberry preserves
Fresh raspberries
Small fresh mint leaves
Directions
1. For frosting, in small bowl beat cream cheese and butter with
electric mixer on medium until smooth. Beat in lemon curd. Add powdered
sugar; beat until smooth and fluffy. Set aside.
2. Place two cakes, well sides up, on two dessert plates. Divide
berries, in a single layer, between wells of two cakes. Spoon 1/2
tablespoon preserves over each. Place remaining cakes, well sides down,
over filling. Spread frosting on cakes. Serve immediately or
refrigerate, loosely covered, up to 48 hours.
3. To serve, stir remaining raspberry preserves; spoon on cakes. Top
with additional raspberries and mint leaves. Makes 2 cakes (4
servings).
Nutrition Facts
Calories 307, Total Fat (g) 14, Saturated Fat (g) 8, Cholesterol (mg)
61, Sodium (mg) 99, Carbohydrate (g) 43, Fiber (g) 3, Protein (g) 2,
Vitamin C (DV%) 4, Calcium (DV%) 2, Iron (DV%) 3
Percent Daily Values are based on a 2,000 calorie
BAKED BUTTERCUP SQUASH
~Shared by Mary S., Nashville, TN
1 buttercup squash
1 Tbsp. brown sugar
1 tsp. butter salt pepper
Cut squash in half, remove seeds. Place in baking dish skin side up in
about 1 inch of water. Bake at 350 degrees F for 40 minutes or until
tender. Remove from oven and fill each cavity with brown sugar, butter,
and salt and pepper to taste. Continue to bake for 10 minutes.
VARIATION: Bake as directed, fill each cavity with brown sugar and
seasoned sausage. Return to oven, bake 20 minutes.
Serves: 2
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SCALLOPED EGGPLANT
Cook Time: 25 minutes
Ingredients:
1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter
Preparation:
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In
a lightly buttered baking dish, combine eggplant, parsley, the cheese
(save a little out for topping), eggs, onion, and cracker crumbs.
Sprinkle with remaining cheese, salt and pepper and dot with butter.
Bake at 350° F. for about 25 minutes or until firm.
Serves 4.
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 25 min
Level: Intermediate
Serves: 4 to 6 servings
Ingredients
1/4 cup plus 3/4 teaspoon salt, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
Directions
Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with
water. Bring to a boil over high heat and add 1/4 cup of the salt as it
boils. Place the penne in the salted water and return to a boil,
stirring occasionally. Cook the pasta until nearly al dente, 10 to 12
minutes. Drain and set aside, reserving 1 cup of the pasta cooking
water.
While the pasta cooks, set a 14-inch saute pan over medium-high heat
and add 1 tablespoon of the olive oil, swirl the pan to evenly coat
with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8
teaspoon salt. Place the shrimp in the pan and sear for 1 minute per
side. Remove the shrimp from the pan and set aside. Add another
tablespoon of the olive oil to the saute pan and season the chicken
breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt.
Place the chicken breast in the pan and sear for 3 minutes, turning to
ensure even browning. Remove the chicken from the pan and set aside
with the seared shrimp.
Place the remaining tablespoon of olive oil in the saute pan and add
the sausage, onions and bell peppers. Saute, stirring occasionally,
until the sausage is lightly caramelized and the onions are
translucent, about 3 minutes. Add the garlic to the pan and saute for
30 seconds. Add the chicken stock to the pan and scrape with a spoon to
remove any browned bits that have formed in the bottom of the pan,
about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining
tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add
the heavy cream to the pan and cook an additional 2 minutes. Return the
shrimp and chicken to the pan, as well as the nearly al dente pasta and
the reserved 1 cup of pasta cooking water. Continue to cook the sauce
and pasta, stirring occasionally, until the shrimp and chicken are
cooked through, the pasta is al dente and most of the pasta cooking
water has evaporated, about 3 minutes. Remove from the heat and add the
basil and Parmesan. Toss to combine and serve while hot.
Emeril's ESSENCE
Also referred to as Bayou Blast.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Source: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, 1993.
CHEESEBURGER MACARONI CASSEROLE
Makes 4 servings
Prep time: 20 minutes
Cook time: 35 minutes
1 lb lean ground beef
1/2 cup chopped onion
1 cup uncooked whole wheat elbow macaroni (or whole wheat penne or
rotini pasta)
1 medium tomato, chopped
1 (8-oz) can tomato sauce
1/2 tsp seasoned salt, optional
1/8 tsp pepper
1 cup shredded reduced-fat Cheddar cheese
Preheat oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking pan
with nonstick cooking spray; set aside. In a large skillet over medium
heat, cook ground beef and onion until beef is browned and onion is
soft; drain.
Cook macaroni according to package directions, omitting salt; drain.
Spoon the macaroni into the prepared pan. Spread the beef mixture and
chopped tomato over macaroni. Pour tomato sauce over beef and sprinkle
with seasoned salt, if desired, and pepper.
Sprinkle with cheese and cover loosely with foil; bake 35 minutes or
until cheese is melted and edges of casserole are bubbling.
Nutritional Facts per serving:
340 Calories, 10g Total Fat, 4g Saturated Fat, 75mg Cholesterol,
650mg Sodium, 30% Calcium, 36g Protein, 28g Carbs, 4g Dietary Fiber
Source: Chef Ina Pinkney, chef/owner of Ina's, Chicago, on behalf of
3-A-Day of Dairy
MOUNDS CAKE
Cake:
2 & 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 & 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup butter or margarine, softened
1 cup sugar
3 eggs
1 & 1/2 cups milk
Ganache:
1 cup heavy or whipping cream
12 squares (12 oz.) semisweet chocolate, chopped
Coconut layer:
1/2 cup sweetened cream of coconut
1/4 cup light corn syrup
2 cups shredded coconut (abt. 6 oz.)
Simple Syrup:
1/2 cup sugar
1/4 cup water
3/4 cup sliced almonds, toasted and chopped fine
Cake: preheat oven to 350 degrees. Grease three 9-inch round cake pans.
Line each with wax paper. Grease paper and flour pans. Combine dry
ingredients and bowl. Beat butter and sugar in mixer bowl a medium
speed until light. Add eggs one at a time, beating well after each
addition. Add dry ingredients alternately with milk until well blended,
beginning and ending with dry ingredients. Pour evenly into prepared
pans. Bake 20 to 24 minutes, until toothpick inserted in center comes
out clean. Cool on wire racks 5 minutes. Invert cakes; remove pans and
peel off wax paper; invert again to cool completely.
Ganache: bring cream of coconut and corn syrup to simmer in medium
saucepan. Remove from heat; add chocolate and whisk until smooth.
Transfer to medium bowl and chill until slightly firm, 10 minutes.
Coconut layer: bring cream of coconut and corn syrup to simmer in
medium saucepan. Stir in shredded coconut; cool. Simple syrup: bring
sugar and water to boil in small saucepan; cook until sugar is
dissolved, 1 minute.
To assemble, brush each cake layer with syrup. Place 1 layer on serving
plate and spread with 1/3 cup ganache, then 1/2 cup coconut. Repeat
with second layer, ganache and coconut. Top with third layer. Frost
sides with 1/2 cup ganache. Frost top with 1/3 cup ganache, then spread
with remaining 1 cup coconut. Refrigerate remaining 1/2 cup ganache
until firm; spoon ganache into pastry bag fitted with 4 star tip. Pipe
decoratively around top edge of cake. Pat chopped almonds around sides.
Makes 12 servings, 675 calories each.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CROCKPOT MEATLOAF
2 lb. ground chuck
1 egg
1/2 C. chopped bell pepper
1/2 C. chopped onion
1/2 t. salt
1 C. cracker crumbs
1 pkg. brown gravy mix
1 C. milk
3-4 small potatoes, quartered
Mix together all ingredients, except potatoes. Shape into a loaf. Place
in crock pot. Quarter potatoes & arrange at the sides of meat
loaf. Cook on high 4-5 hours or low 8-10 hours.
CLASSY CUBAN SANDWICHES
Ingredients
8 oz. thin asparagus spears, trimmed
4 hoagie buns or torpedo rolls, split
2 to 3 Tbsp. coarse-grain mustard
8 oz. sliced Swiss cheese
6 oz. thinly sliced Serrano ham or any cooked ham
6 oz. thinly sliced cooked turkey breast
Dill pickle slices
1 Tbsp. olive oil
Directions
1. Place asparagus in a microwave-safe 9-inch pie plate or shallow
baking dish with 2 tablespoons water; cover with vented plastic wrap.
Microcook on high (100 percent power) for 3 minutes; drain and set
aside.
2. Spread bottom halves of rolls with mustard. Top with cheese,
asparagus, ham, turkey, and pickle slices. Add roll tops. Heat oil in a
very large skillet or grill pan over medium heat (or preheat a covered
electric indoor grill and brush with oil). Place sandwiches in skillet
or grill pan or on electric grill (may need to cook in batches); cover
sandwiches in skillet or grill pan with a large heavy plate and press
gently (or close electric grill lid). Cook for 2 to 3 minutes per side
(3 to 4 minutes total in covered grill) or until bread is toasted and
cheese is melted.
Makes 4 sandwiches.
Nutrition facts per serving: Calories 799 Total Fat (g) 35 Saturated
Fat (g) 15 Monounsaturated Fat (g) 11 Polyunsaturated Fat (g) 3
Cholesterol (mg) 109 Sodium (mg) 2224 Carbohydrate (g) 79 Total Sugar
(g) 12 Fiber (g) 5 Protein (g) 42
Source: B
H & G
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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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