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A
to Z
Recipes
July 1, 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. Happy Canada
Day to all our snowbirds in Canada. Have a piece
of birthday cake for us! In the good old USA we'll celebrate our own
"birthday" on Independence
Day, July 4th. It is hard to believe July is
here already, and since the first falls on a Wednesday, there's nothing
nicer than hearing from our pal Patricia
in Charlevoix, Michigan. She's got some
treasures for you in this issue (who said 'one man's junk is another
man's treasure'? Does that apply to food, too?).
It is just a few weeks from now when some of us meet up for our annual
gathering. This year it has been dubbed the 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 new Monthly Theme topic is announced in this
issue. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing, when we'll feature
recipes submitted in our past Monthly Theme topic
of "Cheese, Please!".
Here's Patricia...
If
indeed it has been determined Junk food is not all that healthy, then
the following recipes would give a hissy fit to all cardiologists. But,
heck, junk food tastes good and who among us can resist a
yummy jelly donut filled to oozing, or a plate of brownies and a bowl
of popcorn while watching the final episode of Guiding Light. Any soap
watchers out there? Supposedly, in September, Guiding Light is finally
ending it's title as Longest Running Soap. But, once again I'm off
track, so here comes calories, carbs, and lots of cholesterol.
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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HOW GIRLS
MAKE S'MORES --
(1) Place Hershey bars on graham crackers.
(2) Toast marshmallows.
(3) Place toasted marshmallows on Hershey bars to melt chocolate.
HOW BOYS MAKE S'MORES --
(1) Eat Hershey bars.
(2) Eat marshmallows.
(3) Throw graham crackers at other boys
INDIANA TWINKIE KING
People who dismiss Twinkies as just another junk food haven't talked to
89-year-old Lewis Browning, who has eaten the golden cake with the
fluffy filling most every day since 1940, munching over 23,000.
The Shelbyville, Ind., man remembers the first Twinkie he ever tasted.
It was 1936, and "I bought it at a little old grocery store over the
corner from my house. They cost a nickel."
When Browning hauled milk seven days a week, his workday started at 3
a.m., so he'd assuage his hunger with a stop at one of the small stores
that dotted the Indiana countryside. He'd alternate between Twinkies,
which once had banana filling, and their sister snack, Hostess
cupcakes, still recognized for their signature white squiggle across
the chocolate frosting. His milk truck required two hands to steer.
"I had them chocolate cupcakes all over me, so I went to Twinkies
altogether."
During World War II, bananas were hard to come by, so in 1945 Twinkies
went to vanilla cream frosting, and Browning went along. Now that he's
retired he starts each day with one. "For breakfast I have a Twinkie, a
glass of milk and a banana," he said.
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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For some people, every day is Junk
Food Day, for some, it is a guilt
free day to enjoy their favorite junk food. French fries, burgers
heaped with cheese and toppings, elephant ears at the the local fair.
For others it might be a decadent sundae from the local dairy stand, a
bowl of chips and dip, the tempting chocolate bar.
Junk Food - nutritionists will say its any food that contains very
little food value as well as foods high in salt, fats and sugar - all
that good stuff that really tickles the palate and the tummy. Course it
also increases the tummy and is food Mom considers bad and would
quickly say "I told you so.
July 21st, Junk Food Day,
a time to eat anything you want, when you
want BUT, just remember, on the 22nd go back to that healthy diet.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Expires 7-31-2009
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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I seriously doubt if anyone can say, with a straight face, that there
is such a thing as "healthy" junk food. But heck, when you've got kids
or grandkids in the car, it's a bit difficult to pass by McD's, Burger
King and the other fast food stops. Push the devil off your shoulder
and choose wisely from the menu. For example:
Going for breakfast - Sausage, cheese and egg, 625 calories, better
choice - breakfast burrito, 260. Black coffee of course :)
A burger with cheese goes as high as 640 calories while a plain burger
contains a mere 255.
6 pieces of Chicken nuggets count up to 280, while an order of 4
grilled chicken strips is a hundred less.
Chocolate milk shake or large soft drink? At some spots 470 for the
shake and 380 for the soda. Might be better to stick with water
Add a small order of French fries to the above and the calorie count
can go up 240 calories. Ore Ida fries cooked at home drop the count in
half.
Mexican food tempting your taste buds? Beef burrito, 525, while a small
taco salad with burger and cheese only 280.
Pizza sauce, stuffed crust and gooey cheese to hard to resist? A
personal pan pizza with Pepperoni 675 calories, or Veggie lovers - 375,
An ice cream cone on the way home? Soft ice cream 340 for a regular
cone,
Craving for Chocolate - skip that 270 calorie Snickers (my favorite)for
a Peppermint Pattie and almost half the calories.
Going to the fair - elephant ears, 300 calories, cotton candy, fluffed
up with air, 100.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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: "Crazy for
Crockpot" Recipes
I
caught on rather late to the crockpot-slow cooker craze of the 70's.
Today, about 83% of American households own a slow cooker, according to
the NPD Group, a leading marketing research firm. Of these households,
almost half used a slow cooker within the past month. We certainly use
ours especially when the outdoor temperatures hover in the 100's. I
have gathered great recipes along the way and over the years. I'll bet
you have, too. Let's share some of those great crockpot and slow cooker
recipes in this Monthly Theme. Don't forget there's more to crockpot
cooking than meat and potatoes! Soups, casseroles, and wonderful
desserts have found a home in today's crockpot cache. Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Crazy
for Crockpot" 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 Crazy for Crockpot.
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:
Crazy
for Crockpot.
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 Crazy
for Crockpot has a deadline of July 31, 2009,
and will be posted on August 9, 2009.
Please use this email link to submit a recipe for theme
recipes: Crazy for Crockpot
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 July Birthday Babies:
1st
Teena in Richland, Mississippi
1st Doreen P. in Halifax, Nova Scotia, Canada
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
7th Doris G. in Nashville, Georgia
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange, Florida
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20th Davida B. in Chicago, Illinois
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
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23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
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25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
26th Mary N. in McCarr, Kentucky
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (91 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Creation in a Way You've Perhaps Not Heard it
**In the beginning, God created the Heavens and the Earth and populated
the Earth with broccoli, cauliflower and spinach, green and yellow and
red vegetables of all kinds, so Man and Woman would live long and
healthy lives.
**Then using God's great gifts, Satan created Ben and Jerry's Ice Cream
and Krispy Creme Donuts. And Satan said, "You want chocolate with
that?" And Man said, "Yes!" and Woman said, "and as long as you're at
it, add some sprinkles." And they gained 10 pounds. And Satan smiled.
**And God created the healthful yogurt that Woman might keep the figure
that Man found so fair. And Satan brought forth white flour from the
wheat, and sugar from the cane and combined them. And Woman went from
size 6 to size 14.
**So God said, "Try my fresh green salad." And Satan presented
Thousand-Island Dressing, buttery croûtons and garlic toast on the
side. And Man and Woman unfastened their belts following the repast.
**God then said, "I have sent you heart healthy vegetables and olive
oil in which to cook them." And Satan brought forth deep fried fish and
chicken-fried steak so big it needed its own platter. And Man gained
more weight and his cholesterol went through the roof.
**God then created a light, fluffy white cake, named it "Angel Food
Cake," and said, "It is good." Satan then created chocolate cake and
named it "Devil's Food."
**God then brought forth running shoes so that His children might lose
those extra pounds. And Satan gave cable TV with a remote control so
Man would not have to toil changing the channels. And Man and Woman
laughed and cried before the flickering blue light and gained pounds.
**Then God brought forth the potato, naturally low in fat and brimming
with nutrition. And Satan peeled off the healthful skin and sliced the
starchy center into chips and deep-fried them. And Man gained pounds.
**God then gave lean beef so that Man might consume fewer calories and
still satisfy his appetite. And Satan created McDonald's and its
99-cent double cheeseburger. Then said, "You want fries with that?" And
Man replied, "Yes! And super size them!" And Satan said, "It is good."
And Man went into cardiac arrest.
**God sighed and created quadruple bypass surgery. Then Satan created
HMOs.
DIET, TRY IT, PFFFFT
"If It tastes good, don't eat it"
those words made me think.
Seems my diet's not the best
and my waistline doesn't shrink
But all that goes upon my plate
Are foods my hungry soul finds great.
I just can't throw away my needs
to swallow grass and pumpkin seeds
No steak, no burger, or chicken skin
Not if you want your body thin
No pie, or cake, nor cookies yummy,
Seems calories head right to hips and tummy.
We come in all sizes short, tall and round
Pear shape, apple shape, even straight up and down
Twiggies too slim, Miss Piggy too stout
Just who determines what dietings about
I'm grown up plus and I firmly relate
It's my time to dictate what goes on my plate.
I'll cut down on portions, count a calorie or two
And enjoy what I'm eating, chew by chew
~Anon
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BELGIAN FRIES
Straight from the Old Country
The secret recipe! (don’t tell anyone about it)
What do we need? Some fine potatoes (Bintje is the best, but in the US
Yukon Gold or Russet will do fine), a sharp knife, a deep fryer, frying
oil (any oil that can take the heat will do but will determine the
taste of the fries), some kitchen paper and a bowl or an ovenplate.
Start by peeling the potatoes. Cut them in slices 1 cm (3/8?) thick and
finally cut them into fries of 1 cm square .. Dry the fries well in
paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes:
this washes out much of the starch and tends to make them less sticky
after the first frying and more crispy after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160°C (320°F). Put in a hand full of fries: not more at once because
the oil will cool down too much. Fry for a few minutes (4-8 depending
on the thickness and the kind of potatoes), stir regularly to prevent
sticking. Put the fries into a large bowl with kitchen paper (or even
better on an ovenplate) and let them cool down and ’sweat’ for at least
1/2 hour.
Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and soft
on the inside, the way they should be!
Serve with a little salt (no vinegar pleeeeease) and some mayonnaise.
Source: http://www.belgianfries.com
RINGS IN A CUP
Thank you Marilyn
2 cans of 10 piece biscuits
1 pound ground beef
3/4 cup barbecue sauce
1 box frozen onion rings
10 slices Cheddar cheese
Brown meat, drain, add sauce and set aside. Grease large sized muffin
cups and line each with a biscuit to form a cup. Fill with meat, top
with half a slice of cheese, then an onion ring. Bake at 350 deg for 25
minutes.
ELEPHANT EAR
Thank you Krystal
1 package active dry yeast
1 cup warm water
1 cup warm milk
3 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
4 to 4-1/2 cups flour
Oil for deep-frying
Sugar and cinnamon mixed for topping
In large bowl, combine yeast and warm water until dissolved and let
stand 10 minutes. Add warm milk, sugar, salt, shortening and 2 cups of
the flour. Beat until smooth. Stir in enough of the remaining flour to
make the dough soft. Turn out onto floured board and knead until
elastic. Add more flour if necessary. Place the dough in greased bowl
and flip over so top and bottom has grease on it. Cover with towel
until double in size. Divide into 15 oval shape balls and make each one
about 1/8-inch thick. Fry one oval at a time in the oil until golden
brown and flip over to do other side. Remove from oil. Drain and
sprinkle with sugar and cinnamon mixture or topping of your choice.
DEEP FRIED ICE CREAM
1 quart vanilla ice cream
3 cups crushed cornflakes
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and
freeze until firm, about 1 hour. In a shallow dish, combine cornflakes
and cinnamon. In another dish, beat egg whites until foamy. Roll ice
cream balls in egg whites, then in cornflakes, covering ice cream
completely. Repeat if necessary. Freeze again until firm, 3 hours. In
deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190
degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time,
for 10 to 15 seconds, until golden. Drain quickly on paper towels and
serve immediately.
VANILLA DONUTS
1 cup sugar
1 tablespoon shortening
2 eggs
1 teaspoon vanilla
1/4 cup milk
1/4 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 1/4 cups flour
Cream shortening and sugar together, add eggs, milk, and vanilla. salt
and baking powder. Sift dry ingredients and add to shortening mix. Roll
out, cut with donut cutter and deep fry at 365 deg. When slightly
cooled, frost with chocolate icing.
BACON CHESTNUTS
2 cans water chestnuts
1 cup brown sugar, packed
1 pound bacon
1 cup catsup
Cut bacon in thirds. Wrap individual chestnuts with bacon, using
toothpicks to secure. Bake at 350 deg for 20 to 30 minutes or until
bacon is done. Combine sugar and catsup in pan. Heat until sugar
dissolves. Pour over chestnuts and bake for 10 minutes in 300 deg oven.
TATER TOT CASSEROLE
3 pounds hamburger
4 eggs
1 small onion
Salt and pepper to taste
1 can cream of mushroom soup
1 bag tater tots
Mix all together and pat in the bottom of a greased pan. Pour: 1 can
cream of mushroom soup or cream of chicken soup over top of meat. Top
with tater tots and bake at 350 F. for about 45 minutes.
CHOCOLATE PEANUT BUTTER SHAKE
1/2 cup heavy whipping cream
3 tablespoons creamy peanut butter
3 tablespoons chocolate syrup
1 1/2 cup chocolate ice cream
Place all ingredients in blender and mix well.
LIL PIZZAS
4 English muffins, cut in half
8 slices Mozzarella cheese
Small jar pizza sauce
1 package pepperoni slices
Spread pizza sauce on each muffin half. Top with cheese, then 3-4
pepperoni slices. Place under broiler until cheese melts.
CHEESY BEEF NACHOS
1/2 pound ground beef
1/2 cup chunky Salsa
4 cups tortilla chips
1 cup Mexican Style Shredded Cheese
Toppings:
Chopped onion
Chopped tomato
Sliced jalapeño peppers
Sliced pitted ripe olives
Sour Cream
Guacamole
Chopped green peppers
Brown meat; drain. Stir in salsa; simmer 2 minutes. Arrange chips on
microwavable dinner plate. Top with meat mixture. Sprinkle with cheese.
Microwave on HIGH 2 to 3 minutes or until cheese is melted, rotating
plate every minute. Sprinkle with Toppings as desired.
Cheesy Bean Nachos: Prepare as directed, omitting meat. Mix 1 cup
Refried Beans and 1/2 cup Salsa. Top chips with bean mixture. Sprinkle
with cheese. Microwave as directed.
Cheesy Chicken Nachos: Prepare as directed, substituting a 6 oz package
grilled Chicken Breast Strips, chopped, for ground beef and increasing
salsa to 1 cup.
PRETZEL SALAD
1 1/2 - 2 cups crushed pretzels
3/4 cup butter, melted
1 teaspoon sugar
8 ounce carton Cool Whip
8 ounce package cream cheese
1 cup sugar
1 3/4 cups boiling water
2 10 ounce packages frozen strawberries
1 large package strawberry Jello
Mix pretzels, butter and 1 teaspoon sugar. Press into 9x13 inch pan.
Bake at 350 for 6 minutes, let cool. Mix Cool Whip, cream cheese, and 1
cup sugar. Spread over pretzel mix. Add boiling water to Jello, then
add strawberries. Let cool until it begins to set. Spread over
pretzel/cream cheese mix and chill until firm.
ELEPHANT EARS
Thank you Debi
1 package Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
1/3 cup sugar
2 teaspoon ground cinnamon
Thaw pastry sheets at room temperature 30 min. Preheat oven to 400°F.
Mix egg and water. Mix sugar and cinnamon. Unfold 1 pastry sheet on
lightly floured surface. Brush with egg mixture. Sprinkle with 2 tbsp.
sugar mixture. Starting at short sides, fold pastry toward center,
leaving 1/4" space in center. Brush with egg mixture and sprinkle with
1 tbsp. sugar mixture. Fold one side over the other, making 4-layer
rectangle. Repeat with remaining pastry sheet. Cut each rectangle into
12 (3/4") slices. Place cut-side down 2" apart on baking sheet.
Brush tops with egg mixture. Bake 12 min. or until golden. Remove from
baking sheet and cool on wire rack.
Makes 24 pastries.
For chocolate-drizzled pastries, drizzle cooled pastries with melted
chocolate. Place 1 square (1 oz.) semi-sweet chocolate in a heavy-duty
zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH
45 seconds or until chocolate is melted. Fold down top of bag tightly
and snip a tiny piece off one corner (about 1/8"). Holding top of bag,
drizzle chocolate through opening.
For walnut pastries, sprinkle 1/3 cup finely chopped walnuts over sugar
mixture on each pastry sheet before folding.
For chocolate peanut pastries, omit sugar and cinnamon. Sprinkle 2
tbsp. each mini semi-sweet chocolate pieces and finely chopped peanuts
on each pastry sheet before folding.
INDIAN FRY BREAD
Thank you Lena
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 cup water
hot oil
Combine flour, baking powder and salt. Add water. Knead to biscuit
consistency. Pinch off small amount and work between your hands,
flattening the dough out to approximately 1/2 inch thickness. Fry in
hot oil, turning once until golden brown on both sides. Drain. Serve
with beans, taco mixture, stew, etc.
Note: this recipe belonged to my mother-in-law, a full blood Comanche
from Oklahoma, and given to me more than 70 years ago.
HOLIDAY WREATHS
30 marshmallows
1/2 cup butter
1 teaspoon vanilla
2 teaspoons green food coloring
3 1/2 cups cornflakes
Small red candies for decoration
Combine marshmallows, butter, vanilla and food coloring in top of
double boiler. Heat until marshmallows and butter are melted. Stir
frequently. Gradually stir in cornflakes. Drop by teaspoons onto waxed
paper. With hands, shape into tiny wreaths, about 1 1/2 to 2 inches.
Decorate with candies.
Makes about 30 wreaths.
PEANUT BUTTER CUP SQUARES
2 sticks butter
1 3/4 cups graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar
Melt butter, remove from heat and add cracker crumbs, peanut butter and
powdered sugar. Pat into 9x13" pan. Melt chips and frost over the first
layer. When chocolate is set, cut into squares.
TEXAS STYLE NACHOS
Thank you Lynn
20 taco or tortilla chips
1/2 cup bean dip
1/2 cup guacamole dip
20 thin slices jalapeño peppers
1 1/2 cups shredded Jack cheese
Arrange 10 chips on paper towel-lined plate. Spread each chip with bean
and guacamole dip and then a jalapeño slice. Sprinkle chips with half
of cheese. Microwave 2 to 2 1/2 minutes or until cheese melts, rotating
plate 1-2 times.
DELICIOUS DONUTS
4 beaten eggs
2/3 cup sugar
1/3 cup milk
1/3 cup melted shortening
3 1/2 cups sifted enriched flour
3/4 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
1/3 teaspoon nutmeg
Beat eggs and sugar until light; add milk and shortening. Sift dry
ingredients, add to egg mixture, mixing well. Chill thoroughly, then
roll 3/4 inch thick on lightly floured board. Cut with floured cutter,
let stand 15 minutes then deep fry - 375 deg until brown, turning once.
Drain on paper town, while warm shake in sack containing 1/2 cup sugar
and 1 to 2 teaspoons cinnamon.
OREO PUDDING CAKE
1 pound Oreo cookies
1 cup butter or margarine melted
16 ounces cream cheese, room temp
1 cup powdered sugar
16 ounces Cool Whip
6 ounces instant chocolate pudding
First layer--Crush Oreo cookies, reserving 1/2 cup for topping, and
spread on bottom of ungreased 9x13 pan. Pour melted butter over cookie
crumbs and press evenly and firmly over bottom of pan. Refrigerate one
hour.
Second layer--Beat cream cheese with fork or wooden spoon until smooth.
Add powdered sugar and mix until smooth. Stir in 1/2c of the cool whip
until blended. Spoon over cookie layer. Refrigerate one hour.
Third layer--Mix pudding by package directions and pour over cream
cheese layer. Refrigerate one hour.
Topping--top with remaining cool whip and sprinkle over reserved
crumbs. Refrigerate one hour. Cut into squares.
Makes about 20 squares.
PRETZEL TORTE
2 cups crushed pretzels
1 cup melted butter
3/4 cup sugar
8 ounces cream cheese
1/2 cup powdered sugar
2-8 ounce cartons Cool Whip
1 can cherry or blueberry pie filling
First Layer - mix crushed pretzels, butter and sugar and cover bottom
of 8x12 inch dish with 1 cup of the mixture. Set remainder aside for
3rd layer.
Second Layer - Mix cream cheese, powdered sugar and Cool Whip. Spread
over 1st layer.
Third Layer - Spread pie filling on top of 2nd layer. Spread second
container of Cool Whip on top of cheese mixture and top with remaining
pretzel mix. Refrigerate for at least 2 hours before serving.
SOUTH OF THE BORDER CASSEROLE
1 large can chili
2 cups grated Cheddar cheese
1 bag Doritos Nacho Cheese chips
In a deep casserole dish, alternate layers of chili, taco chips, and
grated cheese. Bake until heated through - about 45 minutes at 350 deg.
RICE KRISPIES TREAT
3 tablespoons butter or margarine
1 10 ounce package - about 40 - regular marshmallows or 4 cups
miniature marshmallows
6 cups Rice Krispies
In a large saucepan melt butter over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add Kellogg's Rice
Krispies cereal and stir until well coated. Using buttered spatula or
wax paper, evenly press mixture into 13x9x2 inch pan coated with
cooking spray. Cool. Cut into 2 inch squares.
FABULOUS CINNAMON ROLLS
1 stick margarine
3 ounce box vanilla pudding (not instant)
1 1/2 cups milk
2 eggs
5 cups flour
1/2 cup warm water
1 teaspoon sugar
1 packet yeast
Raisins or nuts
Roll Mixture:
1/2 cup brown sugar
1 teaspoon cinnamon
1 stick soft margarine
Cook margarine, pudding and milk. Cook to lukewarm. Dissolve yeast in
warm water and sugar for approximately 15 minutes. Beat eggs into
pudding mix, along with 2 cups of flour. Add yeast mixture, then enough
flour to make a soft dough. Turn onto board and knead. Let rise until
double, punch down and let rise again. Turn onto board and roll out.
Place mixture of sugar, cinnamon and margarine on rolled out dough. Add
raisins/and or nuts. Roll up, cut and place each slice onto
greased pan. Let rise, then bake at 350 deg for 20 minutes.
OREO BALLS
1 regular size bag Oreos
1 8 ounce package cream cheese, softened
1 large bar white almond bark
1 bar chocolate almond bark
Using a blender of hand mixer, mix Oreos and cream cheese together.
Roll into small balls and chill for an hour. Melt almond bark, then
placing a toothpick in an Oreo ball, dip in the bark. Allow to harden
on wax paper. Melt chocolate bark and when balls are no longer sticky
to the touch, decorate with drizzles of chocolate and white bark.
HENNIES SUGAR AND SPICE POPCORN
12 cups popped corn
1/3 cup butter
1/4 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
Place popped corn in large cake pan and set aside. Combine remaining
ingredients in small saucepan and cook over low heat until butter is
melted and sugar dissolved. Remove from heat and pour over popped corn.
Toss lightly to mix well. Bake at 300 deg for about 15 minutes until
hot and crispy.
ACROSS THE RIO GRANDE
CASSEROLE
1 1/2 pounds ground chuck
1 - 6.5 oz bag Ruffles Sour Cream and Onion chips, crushed
1 - 6.5 oz bag Nacho Cheese Doritos, crushed
1 - 6.5 oz bag Fritos Corn Chips, crushed
1 - medium onion, diced
1 - green bell pepper, diced
2 - celery hearts, diced
1 - garlic cloves, minced
3 - tablespoons unsalted butter
2 - macaroni & cheese dinners, prepared
8 - ounces Cheddar/Jack cheese, shredded
Salt & Pepper to taste.
Saute onion, celery, bell pepper and garlic with the butter and 1
teaspoon salt. Brown ground chuck and drain. In a large bowl combine
beef, macaroni & cheese, sauted veggies and mix well. In a 13 X
9 pan, layer as follows: Beef mixture, Sour Cream and Onion chips, 1/3
of the cheese; Beef mixture, Doritos, 1/3 of the cheese; Beef mixture,
Fritos, remainder of the cheese. Bake in 325 degree oven until cheese
is bubbly.
DEEP FRIED OREOS
1 large bag of Oreos
2 cups pancake mix
1 1/2 cups milk
2 eggs
4 teaspoon oil
Preheat deep fryer to 375 deg. Combine pancake mix, milk, eggs and oil.
Mix until there are no lumps. Dip Oreos into batter making sure both
sides are covered. Place into deep fryer. Cookie will float so make
sure to turn, getting both sides golden brown and taking care not to
burn. Serve immediately.
HONEY DONUTS
1 egg
1 cup sweet milk
1 cup honey
2 tablespoons shortening
1 tablespoon cream of tartar
1 tablespoon soda
1/4 teaspoon salt
1 quart flour
Cream honey and shortening together, add a well beaten egg, then cream
of tartar, soda, salt and milk. Add enough flour to roll out and cut
easily. Fry in hot shortening until brown. While hot, roll in powdered
sugar.
Note: Honey makes the donut a delicious brown, keeps them moist much
longer.
MUD PIES
3/4 cup crushed chocolate wafer cookie crumbs
8 teaspoon melted butter
1 pint Rocky Road ice cream, softened
1 jar Smuckers hot fudge sauce
1/4 cup chopped walnuts
Pretzel sticks
Combine cookie crumbs with melted butter. Divide among 4 small round
dishes or molds and pat into bottom. Freeze 10 minutes to set crust.
Scoop ice cream into crust and freeze until firm. Top with round balls
made from nuts, hot fudge and pretzel sticks.
Serves 4.
DOUBLE DIP TATER TOTS
1 package Tater Tots
1 pound thick bacon
Slices of Cheddar cheese, cut in strips
Cut bacon slices in half and wrap each Tater Tot with a strip of cheese
and then bacon. Secure with tooth pick. Bake at 400 deg for 20 minutes
or until bacon is crisp.
CARAMEL CORN
6 tablespoons margarine
3/4 cup brown sugar
3 tablespoons white Karo syrup
1 teaspoon vanilla
8 cups popped corn
Combine margarine, sugar and syrup in a sauce pan and bring to a boil.
Do not stir. Cook 3 minutes for chewy and 5 minutes for hard. Remove
from heat, add vanilla and pour over popped corn.
CEREAL BOX COOKIES
Thank you Virginia
1/2 cup butter
1 package yellow or chocolate cake mix
1 package chocolate or butterscotch chips
3 cups miniature marshmallows
3 cups Cheerios
1 can condensed milk
Heat oven to 350 deg. In oven, melt butter in jelly roll pan, rotating
until butter covers the bottom. Sprinkle dry cake mix over butter and
sprinkle with marshmallows, then chocolate pieces and cereal. Pour milk
evenly over top. Bake about 25 minutes or until golden brown. While
warm, run knife along edges to loosen sides. Cool, then cut into bars.
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BAKED POTATO CHIPS
Pam spray olive oil
1 Russet baking potato - (about 8 oz) scrubbed
1 teaspoon crumbled dried rosemary (optional)
Salt to taste
Spray two baking sheets lightly with some of the oil. Using a mandoline
(julienne slicer) or hand-held slicing machine slice the potatoes
crosswise 1/8-inch thick and arrange them in one layer on the baking
sheets. Spray slices lightly with the oil and bake in a preheated 375
degree oven for 25 to 30 minutes or until they are golden throughout.
(They will brown at different rates.) Transfer them to paper towels and
sprinkle them with salt and rosemary, if desired, while they are still
hot.
This recipe yields about 30 chips.
Source: Food Down Under
ZESTY POTATO SKINS
6 medium red potatoes, baked (about 1 1/4 pounds)
Vegetable oil spray
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces fat-free or low-fat cottage cheese, undrained
1/2 teaspoon grated lime zest
1 1/2 tablespoons fresh lime juice
1 teaspoon dried chives
1/4 teaspoon chili powder
24 black olive slices (4 large olives)
Cooking Instructions
Preheat the oven to 450°F.
Cut each potato in half. Scoop out the center, leaving about 1/4 inch
of potato on the inside of each skin. Cut the skins into quarters.
Lightly spray the insides of the skins with vegetable oil spray.
In a small bowl, combine the garlic powder, 1/2 teaspoon chili powder,
cumin, and pepper. Sprinkle the mixture evenly on the insides of the
potatoes. Place the skins with skin side down on a baking sheet.
Bake for 15 to 20 minutes, or until lightly browned.
Meanwhile, in a food processor or blender, process the remaining
ingredients except the olives until smooth.
Spoon about 1 teaspoon of the cottage cheese mixture onto each potato
skin and top with an olive slice.
Serves 8
Nutrition Analysis (per serving)
73 Calories, 0.5 g Total Fat, 0.0 g Saturated Fat, 0.0g Trans Fat, 0.0g
Polyunsaturated Fat,
0.0 g Monounsaturated Fat, 1 mg Cholesterol, 0.0 mg Sodium, 14 g
Carbohydrates, 1 g Fiber,
2 g Sugar, 5 g Protein.
Dietary Exchanges
1 starch, 1/2 very lean meat
TOP HAT PIZZA
1 7-to 7-1/2-inch round piece whole-wheat pita or pocket bread
3 tablespoons prepared pizza sauce
1/4 green or red bell pepper
1/4 small onion
1/8 teaspoon dried Italian herb seasoning
1/2 ounce part-skim mozzarella cheese (2 tablespoons grated)
1/2 teaspoon grated Parmesan cheese
Peel and chop onion. Measure out 2 teaspoons and set aside. (Save the
rest to use in another recipe.) Rinse bell pepper and place on cutting
board. Remove seeds and white pith from inside the pepper. With small,
sharp knife, chop bell pepper. Measure out 1 tablespoon and set aside.
(Save the rest to use in another recipe. Grate cheese if it is not
pre-shredded
Preheat oven to 400 degrees F. Using kitchen scissors cut out a circle
from top layer of the pita bread, leaving 1 inch of top all around to
form an edge or border. Same cut-out circle.
Place bottom of pita on cookie sheet or baking sheet. Using oven mitts,
put on middle rack in hot oven. Bake 5 minutes. Carefully remove from
oven and place pan on wire cooling rack. Cool slightly. Place cooled
pita on cutting board. Using small spatula or spoon, spread pizza sauce
evenly on top and also under the edge of the pita bread. Sprinkle bell
pepper, onion, Italian seasoning, and mozzarella cheese evenly on top
of sauce. Top with reserved circle of pita bead to form a "hat." Return
completed pizza to cookie sheet or baking sheet. Bake in hot oven for 8
to 9 minutes. Sprinkle with Parmesan cheese and let stand a few
minutes. Place pizza on cutting board. Cut in half with kitchen
scissors, small knife, or pizza cutter. Serve hot.
Serves 1
Source: American Heart Association Kid's Cookbook
SHAKE IT UP CHICKEN NUGGETS
1-3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan cheese
3 tablespoons margarine
1/4 cup low-fat buttermilk
1/4 teaspoon ground black pepper
2 boneless, skinless chicken breasts (approximately 1 pound)
Preheat oven to 450 degrees F. Measure stuffing mix into resealable
plastic bag. Seal bag and place on flat surface. Crush crumbs by
rolling and pressing rolling pin over bag. Open bag and add Parmesan
cheese. Reseal bag and shake to mix thoroughly. Melt margarine and
place margarine, buttermilk, and pepper in medium shallow bowl. Stir
well with spoon. Set aside.
Rinse chicken breasts and pat dry with paper towels. Cut chicken with
small, sharp knife into 16 chunks of the same size. (Each chicken
breast should give you 8 chunks or pieces.) Dip each chicken chunk into
buttermilk mixture, covering all sides. Let extra buttermilk mixture
drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag
tightly and shake until chicken pieces are evenly coated with crumbs.
Place coated nuggets on an ungreased baking sheet. Repeat with
remaining chicken chunks.
Place baking sheet in oven. Bake nuggets 4 minutes. Remove pan from
oven. Using tongs, turn over each nugget. Return to oven and bake 4 to
5 minutes, or until medium golden brown. Remove pan from oven. Using
tongs, remove nuggets to platter or plates. Serve nuggets immediately.
Place a small bowl of your favorite dipping sauce nearby, if you like.
Serves 4; 4 nuggets per serving
Source: American Heart Association Kid's Cookbook
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STRAWBERRY SHAKE
(Makes 1 serving)
1/3 cup (47 g) frozen low-fat, sugar-free vanilla yogurt
¼ cup (40 g) crushed ice
¼ cup (60 ml) skim milk
6 large fresh strawberries, stemmed and cut in half
¼ teaspoon (1.25 ml) vanilla extract
In a blender, combine the frozen yogurt, crushed ice,and milk, turning
the machine off and on several times until blended, about 1 minute. Add
the strawberries and vanilla. Blend for another 30 seconds, until
strawberries are finely chopped. Pour into a tall glass and serve with
2 straws, if desired.
Per serving: 114 calories (4% calories from fat), 5 g protein, trace
total fat (0.1 g saturated fat), 23 g carbohydrate, 1 mg cholesterol,
66 mg sodium
CARAMEL CRUNCH POPCORN
Plain air popped popcorn about 1 cup unpopped
granulated sugar
stick margarine
light corn syrup
vanilla extract
Cover 2 baking sheet with aluminum foil and spray with nonstick cooking
spray. Spread the popped popcorn on the baking sheets in a single
layer.
In a medium nonstick skillet, combine sugar, margarine and syrup. Bring
to a boil over medium heat, stirring constantly, about 3 minutes.
Continue cooking and stirring until the mixture turns a light caramel
color. Do not overcook or the caramel will brown and burn. Remove from
heat, slowly stir in the vanilla. Pour the caramel mixture over the
popcorn. When the caramel has cooled, break it into bite-sized pieces.
Calories 109, from fat 44, Saturated fat 1g, cholesterol 0mg, sodium
63mg, carbohydrates 17g, dietary fiber 1g, sugar 12g.
Dietary Exchange - 1 carbohydrate - 1 fat
NACHOS
4 cups low fat baked tortilla chips
1 cup grated cheddar cheese - extra sharp
2 tablespoons canned green chilies, chopped
1 medium tomato, finely chopped
Sliced black olives
2 tablespoons cilantro
Preheat the oven to 400 degs. Spray a large baking sheet with nonstick
cooking spray. Scatter tortilla chips evenly over the sheet, sprinkle
evenly with cheese and green chilies and broil until the cheese melts.
Top the nachos with chopped tomato, olives, and cilantro. Serve
immediately
Saturated fat 4g, cholesterol 20mg, sodium 319mg, carbohydrates 18g,
dietary fiber 3g, sugar 1g, protein, 7g.
Dietary Exchange: 1 starch-1 lean meat - 1 fat
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CHICKEN NUGGETS
½ pound boneless chicken
3 ounces Ritz crackers
1/8 cup mayonnaise
Oven 400 degrees. Cut chicken into bite-size pieces and coat with
mayonnaise. Grind crackers into fine crumbs and place in a large
baggie. Add coated chicken and shake until all pieces are well coated.
Put chicken into baking dish and bake at 400 degrees for 1/2 hour.
BEEF & CHEESE BURRITO
2 -pre-packaged Shredded beef and cheese burrito
6 ounces Enchilada sauce
4 tablespoons shredded cheese
Black olives - 4 for each
Place burritos in baking dish. Cover with enchilada sauce. Top with
shredded cheese. Sprinkle with black olives. Bake for 10-15 till cheese
is brown and bubbly and internal temperature is 170 degrees.
BUTTERMILK BATTERED ONION RING DIPPERS
12-Onion Rings (frozen, buttermilk battered)
4 ounces BBQ sauce, for dipping
4 ounces Ranch Dressing, for dipping
4 tablespoons shredded cheese
Cook onion rings as instructed. Place in the middle of serving Plate.
Place dipping sauces next to onion rings. Garnish with shredded cheese.
Serve & enjoy.
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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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