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A
to Z
Recipes
July 15, 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 afternoon and welcome to your Wednesday edition of A to
Z Recipes Newsletter. This is later than normal for your
issue to be sent out but I've been busy and this had to take a backseat
to all else that is going on. I do hope you feel it is worth the wait.
Phones are ringing and emails are flying regarding our Great Southeastern Escape (GSEE).
The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna
Beach, Florida. The web
site has been updated to detail the trip including the
luncheon we'll have at Norwood's,
in case you're in the area. You'll find contact email addresses on the web page,
too.
The current Monthly Theme topic is "Crazy for Crockpot" Recipes.
Have you sent in your recipes for it yet? I didn't think so! 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 Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
"Oh, the miraculous energy that flows between two people who care
enough to get beyond surfaces and games, who are willing to take the
risks of being totally open, of listening, of responding with the whole
heart.”
~Alex Noble
(I thought about the folks in
the QT
when I received this from Jean. ~Maggie)
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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~Shared by Doe, Oliver, B.C., Canada
Just Thinking……
Well, Winter is done, done, & done. Are we really ready?
A lot of us enjoy day trips & picnics as the weather
increasingly becomes more enjoyable. Just as we ready our vehicles for
winter. Now it’s summer to think about.
Have a spare jug of water in the trunk in case of the car over-heating.
(Water purification tablets in case you overheat & have no safe
drinking source available.) Also in the tote picnic box I have a box of
the single serving gatorades. For the energy, & in case of
dehydration.Or just plain ol' thirst.
Fan belt or panty hose should always be in there, also a spare, empty
gas can. You can probably find a ride or gas station, but they can be
downright surly about the gas can issue. There is also a product that
can be safely carried that will get you 15 miles or so. I’m not
familiar with it, so guys help us out here. Uncle
Bill would probably know. I suggest him cuz he’s a fount of knowledge.
Also are the jump cables still there? Spare oil? Spare tire, again for
the car you guys, not yours. Or the manufactured stuff to ready patch a
tire.
Now on to other stuff. How about checking that first aid kit. Is it
ready for the seasonal emergencies? A shovel, candle, spare
blanket, from the winter emerg kit, isn’t of much use in the
summer. Bee kit anti-itch sticks, antihistamines if you’re allergic
such as I am. I carry a Epi-pen wherever I go, have you checked the
date on yours. Spare glucose tablets for diabetics, again check date.
Altho’ I really don’t think past the expiry is going to harm, less harm
than not having them for sure. Spare keys, for vehicle & home,
hidden on the car in those magnetic things. Ever had to walk all over a
tourist town just praying you find your keys. There are spare house
& r.v. keys locked in our van, but first you have to get in
there, there’s also a dear charge involved for a tow truck doing it.
How about wallet contact cards. Are they up to date? Some of us have
moved during winter, or travel & stay at a summer cabin. Or
perhaps your emerg contact has moved or you have changed doctors. Any
health issues that should be changed on the card? Such as hubby had a
stent put in that wasn’t there before. Any vital medication issues that
have changed should be noted.
I carry a one day supply of hubby’s meds now, in case we should break
down or just decide to stay somewhere the night, he has meds with us.
Cell phones-Do you use ICE protocol? It isn’t that prevalent in Canada
but it is in the States. ICE stands for –in case of emergency, put your
contact's phone number info filed under ICE on your cell contacts list.
More & more often, first time responders are told to look for
ICE. Saves time. Also I have hubby down as my ICE #, but also a 2nd,
cuz does little good to call him if we're in the same accident. Also
cell phone charger, there again need help & have a dead cell
phone, oh oh.
Any emerg fur baby stuff to put in the kit? How about a jug of water,
one day’s food & treats. Any meds? It seems unnecessary until
you wish you had it. We h ad been taking a day trip, a bridge washed
out, we were advised of a 12-14 hr. delay , no other choice
then to wait for a safety crew to arrive & check if the old
bridge was safe, :( of course Bear was with us. No
food, water, all the meds were at the r.v. You see we leave the r.v.
parked & day trip in the van. I had never thought of stocking
both. Why, we are a home on wheels. Now I know better. So there’s a
thought
Also I have a card from the SPCA that says I have pets at home and/or
pets travelling with me. It lists their names, & vet. For the
r.v.door we have a sticker that says please rescue pets inside.
On the more fun side how about a tote box with instant picnic stuff,
such as paper plates, salt & pepper, sugar or sugar sub, paper
towels or wipes, Plastic drinking glasses, knives, forks, bowls. I’ve
come across lovely places that just scream picnic, with even a take out
chicken stand nearby. But these days they even charge for plates etc.
if you happen to request them, also this way if there’s a country
store, you can pick up hot dogs & makings, or cheese &
wine, cold meats & you’re ready. If you want even a bundle of
kindling & spare newspaper, or those disposable instant one use
bbq’s. Also for non-smokers, matches, even if you're aboriginal, it's
hard to start a campfire without them, :)
All this was just to get you thinking. I love all the a2z family, so
let’s get out there & play, but play safe.
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DRESSED UP RICE
Easy, Cheesy Rice: Add butter and Parmesan cheese to hot, cooked rice.
Emerald Isle: Add peas and finely chopped fresh mint to hot, cooked
rice.
Baked, but not Potato: Add crumbled bacon and sour cream to hot, cooked
rice.
Lemon Zinger: Add butter, fresh lemon juice and lemon zest to hot,
cooked rice
How Sweet It Is: Add cinnamon, sugar and butter to hot, cooked rice.
Maui Wowi: Add crushed pineapple and green bell pepper slices to hot,
cooked rice.
Sesame Treat: Add toasted sesame seeds, sesame oil and thinly sliced
green onions to hot, cooked rice.
Country Bumpkin: Add cream gravy to hot, cooked rice.
Health Nut: Add toasted sunflower seeds and raisins to hot, cooked
rice.
Dracula's 'Shroom: Add mushrooms and garlic sauteed in butter to hot,
cooked rice.
Gardener's Delight: Add chopped fresh basil, chopped tomatoes and fresh
corn-off-the-cob to hot, cooked rice.
Leek Freak: Add butter and cooked leeks to hot, cooked rice.
Cantonese Please: Add broccoli flowerets, sesame oil, chopped toasted
peanuts or cashews to hot, cooked rice.
Pass the Parmesan, Peas: Add garlic sauteed in butter, peas and
parmesan cheese to hot, cooked rice.
Polish BBQ: Add kielbasa sausage and barbecue sauce to hot, cooked
rice.
Unkissable Crunch: Add sauteed garlic and onions, and toasted walnuts
to hot, cooked rice.
Moo Goo Rice: Add sauteed mushrooms, snow peas and sliced water
chestnuts to hot, cooked rice
Mama Mia: Add tomato basil sauce, cooked zucchini and Italian sausage
to hot, cooked rice. Top with parmesan cheese.
Rice Ole: Add black beans, minced red onion, chopped bell pepper,
chopped cilantro, and vinaigrette to hot, cooked rice.
Corn on the Range: Add corn and barbecue sauce to hot, cooked rice.
For Southerners Only: Add cooked okra and stewed tomatoes to hot,
cooked rice.
Porky Peas: Add crumbled bacon and peas to hot, cooked rice.
Hoppin' John: Add black-eyed peas and sliced green onions to hot,
cooked rice.
Veggy Medley: Add garbanzo beans, shredded carrots, ripe olives,
parsley, and ricotta cheese to hot, cooked rice. Top with parmesan
cheese.
Mock Apple Cobbler: Add sliced apples, cinnamon, brown sugar, chopped
nuts, and vanilla yogurt to hot, cooked rice.
Rice Parmigana: Add mixed vegetables, your favorite spice or herb,
butter, and parmesan cheese to hot, cooked rice.
South of the Border: Add diced tomatoes, sliced green onions, shredded
monterey jack cheese and chopped cilantro to hot, cooked rice.
Hearty Rice: Add marinated artichoke hearts and grated Parmesan cheese
to hot, cooked rice.
Little Bit of Italy: Add asparagus tips, toasted pine nuts, red and
yellow peppers to hot, cooked rice. Top with Parmesan cheese.
U.S.S. Rice: Add naval orange slices, chopped red onions or scallions,
and vinaigrette dressing to hot, cooked rice.
Feeling Slightly Mexican: Add fresh avocado, tomato chunks, fresh
cilantro, and lots of lemon
Steam-it-Up: Add steamed zucchini and carrots, butter, parmesan cheese
to hot, cooked rice.
Nuts about Garlic: Add sauteed garlic and toasted pinenuts to hot,
cooked rice.
Let's Salsa: Add cooked beans, salsa and shredded cheese to hot, cooked
rice.
Trail Blazer: Add yogurt and fresh fruit to hot, cooked rice. Top with
granola.
Pooh Bear's Favorite: Add milk, raisins, a little sugar and a dash of
vanilla to hot, cooked rice. Simmer until thickened. Drizzle with
honey.
Farmer's Scramble: Add scrambled eggs, sausage and green onions to hot,
cooked rice.
Rice Cream: Add vanilla ice cream, dash of cinnamon to hot, cooked
rice.
Indian Gold: Cook rice with a pinch of saffron. Add cooked green beans.
Tea-Time: For extra flavor, toss an herbal tea bag into the water while
rice cooks.
Beefed-Up Rice: Cook rice in beef broth. Add sauteed onions, cashews,
and raisins. Top with green onions
Rice Worth Crowing About: Cook rice in chicken stock. Add sauteed
onions, mushrooms, green pepper, and toasted pine nuts.
It's Greek to Me: Cook rice in chicken broth with chopped onion and a
clove of minced garlic. Fold in feta cheese and chopped parsley.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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 North Carolina
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
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois
21st Mike G. in Michigan
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
22nd Justine F. in Fleetwood, Pennsylvania
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
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
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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LOAD LIGHTENERS
~Shared by Jim D., WA
While I sat in the reception area of my doctor's office, a woman rolled
an elderly man in a wheelchair into the room. As she went to
the receptionist's desk, the man sat there, alone and silent.
Just as I was thinking I should make small talk with him, a little boy
slipped off his mother's lap and walked over to the wheelchair. Placing
his hand on the man's, he said, 'I know how you feel. My mom
makes me ride in the stroller too.'.
* * *
As I was nursing my baby, my cousin's six-year-old daughter, Krissy,
came into the room. Never having seen anyone breast feed
before, she was intrigued and full of all kinds of questions about what
I was doing. After mulling over my answers, she remarked, 'My mom has
some of those, but I don't think she knows how to use them.'
* * *
Out bicycling one day with my eight-year-old granddaughter, Carolyn, I
got a little wistful. 'In ten years,' I said, 'you'll want to
be with your friends and you won't go walking, biking, and swimming
with me like you do now. Carolyn shrugged. 'In ten years you'll be too
old to do all those things anyway.'
* * *
Working as a pediatric nurse, I had the difficult assignment of giving
immunization shots to children. One day I entered the
examining room to give four-year-old Lizzie her needle. 'No, no, no!'
she screamed. 'Lizzie,' scolded her mother, 'that's not polite
behavior.' With that, the girl yelled even louder, 'No, thank you! No,
thank you!
* * *
On the way back from a Cub Scout meeting, my grandson asked my son the
question. 'Dad, I know that babies come from mommies' tummies, but how
do they get there in the first place?' he asked innocently. After my
son hemmed and hawed awhile, my grandson finally spoke up in disgust.
'You don't have to make something up, Dad. It's OK if you
don't know the answer.'
* * *
Just before I was deployed to Iraq , I sat my eight-year-old son down
and broke the news to him. 'I'm going to be away for a long time,' I
told him. 'I'm going to Iraq .' 'Why?' he asked.
'Don't you know there's a war going on over there?'
* * *
Paul Newman founded the Hole in the Wall Gang Camp for children
stricken with cancer, AIDS and blood diseases. One afternoon
he and his wife, Joanne Woodward, stopped by to have lunch with the
kids. A counselor at a nearby table, suspecting the young patients
wouldn't know that Newman was a famous movie star, explained, 'That's
the man who made this camp possible. Maybe you've seen his
picture on his salad dressing bottle?' Blank stares. 'Well, you've
probably seen his face on his lemonade carton.' An eight-year-old girl
perked up. 'How long was he missing?'
* * *
His wife's grave side service was just barely finished, when there was
a massive clap of thunder, followed by a tremendous bolt of lightning,
accompanied by even more thunder rumbling in the distance. The little
old man looked at the pastor and calmly said, 'Well, she's there.
bareMinerals
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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:
PESTO VEGGIE STACKS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 C. fresh basil leaves
1/2 C. grated Parmesan cheese
1/4 C. pine nuts or chopped walnuts
2 T. grated Romano cheese
3 garlic cloves peeled
1/2 C. plus 3 T. olive oil, divided
1/4 C. all purpose flour
2 eggs, lightly beaten
1/2 C. dry bread crumbs
8 slices eggplant or large zucchini
4 slices tomato
1/4 C. crumbled reduced fat feta cheese
Place the first 5 ingredients in a food processor; cover and process
until blended. While processing, gradually add 1/2 C. oil in
a steady stream until combined. Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow
bowls. Dip eggplant in flour, then in eggs; then roll in
crumbs. Heat remaining oil in a large skillet, fry eggplant
in batches for 1-2 minutes on each side or until golden
brown. Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet. Top
each with a tomato slice, 1 T. cheese, 2 t. pesto and remaining
eggplant. Cover and refrigerate remaining pesto for another
use. Bake at 350 for 5-8 minutes or until heated
through. Serve immediately.
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
~Shared by Jim D., WA
Prep Time: 25 Minutes
Cook Time: 8 Minutes
Ready In: 33 Minutes
Servings: 4
"Delicious! My husband absolutely loves this recipe! Fish is simply
seasoned with lime juice then served with a cilantro lime garlic sauce.
Serve over a bed of greens with a nice loaf of bread for a complete
meal."
Ingredients:
4 (6 ounce) fillets halibut
1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil
Directions:
1. Preheat a grill for high heat. Squeeze the juice from the lime
wedges over fish fillets, then season them with salt and pepper.
2. Grill fish fillets for about 5 minutes on each side, until browned
and fish can be flaked with a fork. Remove to a warm serving plate.
3. Heat the oil in a skillet over medium heat. Add the garlic; cook and
stir just until fragrant, about 2 minutes. Stir in the butter,
remaining lime juice and cilantro. Serve fish with the cilantro butter
sauce.
Source: Allrecipes.com
STUFFED FRANKS & TATERS
~Shared by Linda H., Rosharon, TX
4 C. Frozen hash brown potatoes, thawed
1 can (10 ¾ oz.) cream of celery soup
1 C. Shredded Cheddar cheese
1 C. Sour cream
1 can French Fried onions
½ t. Salt
¼ t. Pepper
6 frankfurters
Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C.
Cheese, the sour cream, ½ can French fried onions, and the salt and
pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters
lengthwise almost in half. Arrange frankfurters, split side up, along
center of casserole. Bake uncovered for 30 minutes or until heated
through. Fill frankfurters with remaining cheese and onions, and bake
uncovered 1-3 minutes or until onions are golden brown.
PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE
~Shared by Johnny, LA
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil
Preheat oven to 350 degrees F.
In a microwave-proof dish, bring the milk to a boil. Remove the milk
from the microwave and add the cornmeal. Stir and let soak at room
temperature for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once
the butter has melted, add the brown sugar and stir until the sugar
dissolves, about 5 minutes. Remove the skillet from the heat and
carefully place 1 slice of pineapple in the center of the pan. Place
the other 5 slices around the center slice in a circle. Place the
cherries in the centers of the pineapple slices and sprinkle the nuts
evenly over the fruit. Drizzle pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and
whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs
and whisk to combine. Add the canola oil and whisk. Add the cornmeal
and milk mixture to the egg mixture and whisk to combine. Add this to
the flour and stir just until combined. Pour the batter over the fruit
in the skillet and bake for 40 to 45 minutes. Remove from oven and let
cool for 30 minutes in the skillet. Set a platter on top of the skillet
and carefully invert the cake. Serve.
Source: Alton Brown, 2004
MANDARIN CAKE
~Shared by Doe, Okanagan, B.C., Canada
This tropical treat combines mandarin oranges, pineapple &
coconut for a refreshing & delicious taste.
Cake-
18-oz white cake mix
10-oz - 284ml can mandarin oranges incl juice
4 eggs
3/4 c butter, melted
1/3 c pineapple juice - drained from pineapple in frosting
Pineapple Coconut Cream Filling & Topping-
4 c Cool Whip
4 serv size vanilla instant pudding mix
3/4 c toasted coconut
2/3 c well drained crushed pineapple reserving juice for cake
Preheat 350. Grease & flour 2-9”round cake pans.
Cake-
In lg bowl, combine cake mix, mandarin oranges, including liquid, eggs
& melted butter. Beat on med speed for 2 mins until smooth.
Spread batter in prepped pans, dividing evenly. Bake for 30-35 mins
until tests clean. Cool 10 mins in pans on wire rack, then remove
& cool completely on rack. Pierce top of cakes with a fork or
tester. Brush warm cakes with pineapple juice, letting it soak in. Cool
completely.
Filling & Topping- In lg bowl combine whipped topping &
pudding mix. Mix gently until blended. Fold in coconut &
pineapple.
Assembly- Place 1 cake layer, top side down on serving plate. Cover
with a generous layer, about 1 1/2 c, of the topping. Place rem cake,
top side up over filling. Cover top & sides of cake with rem
topping. Chill until serving. Store leftovers chilled.
Tips- For better flavor & a crunchy texture, toast the coconut.
Spread it on a baking sheet & bake at 350 for 5-10 mins,
stirring often until golden. Cool before using. Brushing fruit syrup
from canned fruits over warm cakes keeps them moist.
Variation- Pineapple Cream Cheese Frosting work well with this cake.
Garnish with toasted coconut.
CREAMY ONION DIP
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 (8 ounce) packages cream cheese, softened
3 tablespoons lemon juice
1 (8 ounce) packet dry onion soup mix
1 (8 ounce) carton sour cream
Beat cream cheese until smooth. Blend in lemon juice and
onion soup mix. Gradually fold in sour cream until it blends
well. refrigerate. Serve with chips, crackers or
fresh vegetables.
BATTER RECIPE
~Shared by Jim H., Calgary, Alberta, Canada
The finest CRISPY batter recipe. Always used by myself and never fails
to impress. For the crispiest batter you must steer well clear of eggs!
This is great for fish, chicken, mushrooms onions etc. Good Baatter
consistency: Dip your finger into batter. It should not run off the
finger but drip off after around 5 secs.
SERVES 6 -8 , 6 Peices of fish or chicken
400 ml lager beer
180 g plain flour
15 g baking powder
Sift Flour and Baking Powder into a bowl.
Pour Liquid, (Lager is best but Water can also be used) into a bowl.
Sift Flour and Baking powder mix over the liquid a little at a time
whisking inbetween until all is mixed with no lumps.
At this stage, check consistency to your requirements. Add a little
more flour for thicker batter, a little more liquid for a thinner
batter. No more Baking powder is needed.
Use immediately, no need to rest.
Source: Recipezaar
FETTUCCINE WITH WALNUTS AND AVOCADO
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
2 Tbsp. olive oil
1/4 cup sundried tomatos
1/4 cup sherry wine vinegar
1/4 cup chopped fresh basil
2 Tbsp.chopped green onion
1/4 cup green bell pepper
2 Tbsp.chopped walnuts
1 avocado, diced
12-oz. dried fettuccine noodles
In a large bowl combine the olive oil, vinegar, basil, green onions,
sundried tomatos, walnuts and half the avocado. Toss ingredients well
so they are evenly coated with oil and vinegar. Cook pasta in boiling
water until done. Drain pasta and pour into salad bowl with other
ingredients while pasta is still hot. Toss all ingredients and serve
immediately using the remaining avocado as garnish.
RHUBARB CAKE
~Shared by Patricia, Charlevoix, MI
1 1/2 cups raw rhubarb cut fine
1/2 cup butter
1 1/2 cups brown sugar, packed
1 egg
1/2 teaspoon salt
1 cup sour milk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
Cream brown sugar and shortening, add egg and salt. Stire in sour milk,
baking soda, flour and vanilla; add rhubarb. Pour mixture into an
oblong cake pan and sprinkle a mixture of 1/4 cup sugar and 1 teaspoon
cinnamon over top of dough. Bake at 375 deg for 35 to 40 minutes. This
is a very moist cake and doesn't require frosting.
CAJUN ONION BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water
4 1/2 cups all-purpose flour
2 teaspoons Kosher salt
2 tablespoons olive oil
1/2 cup onion, diced small
1 tablespoon sugar
1 tablespoon Cajun spice
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve
the yeast. Stir in the flour, a little at a time. Mix in the salt then
knead on a lightly floured surface until smooth. Let the dough rise in
a warm area until doubled in size.
While the dough is rising, heat a medium saute pan over medium heat.
When the pan is hot, add a small amount of oil, let it get hot. Add the
onions and cook for a few minutes, stirring occasionally. When the
onions have started to 'sweat', add about 1 tablespoon sugar and
continue to cook, scraping the bottom of the pan as needed. Cook until
the onions are nice and brown. Drain and set aside.
Oil a jelly roll pan, punch down the dough, and spread in the pan
evenly. Brush the top of the dough with olive oil and allow to rise
until doubled in size.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F.
Sprinkle some Kosher salt on top of the dough.
Bake at 400 degrees F. for about 10 minutes. Remove from oven and
sprinkle onions on top. Bake another 10 minutes or until golden brown.
Servings: 12
Source: The Disney Institute
CHICKEN WITH TARRAGON CREAM SAUCE
~Shared by Jim D., WA
Makes 6 servings
Ingredients
Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for
garnish
Ingredients
1. Combine lemon juice and cream in a small bowl. Season with 1/4
teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another
small bowl until a paste forms. Set both bowls aside.
2. Dry chicken thoroughly with paper towels. Season with the remaining
1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2
cup flour, shaking off any excess. (Discard leftover flour.)
3. Heat the remaining 1 tablespoon butter and oil in a 12-inch
cast-iron skillet over medium-high heat. Add the chicken—do not crowd
the pan. Cook, turning once, until nicely browned on both sides, about
10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer
until the chicken is cooked through, 4 to 6 minutes. (Check to make
sure the pan juices don’t run dry. If necessary, add more broth, a
tablespoonful at a time, to prevent scorching.) Transfer the chicken to
a clean cutting board and tent with foil.
4. Add the remaining 1/2 cup broth to the pan and bring to a boil over
high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce
heat to medium, add the reserved lemon cream and bring to a simmer.
Gradually whisk in the reserved butter-flour paste, a few bits at a
time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
5. Reduce the heat to low and return the chicken to the pan along with
tarragon (or dill). Turn to coat with the sauce and cook until heated
through, 1 to 2 minutes. Slice the chicken and serve with the sauce,
garnished with sprigs of tarragon (or dill), if desired.
Nutrition Information
Per serving: 231 calories; 10 g fat (5 g sat, 2 g mono); 91 mg
cholesterol; 6 g carbohydrate; 28 g protein; 1 g fiber; 209 mg sodium;
347 mg potassium.
Nutrition bonus: Selenium (31% daily value), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 1/2 lean meat
Source: EatingWell.com
MEAT & POTATO PIE
~Shared by Linda H., Rosharon, TX
Try an easy twist on a shepherd's pie. Layer the meat, potatoes and
veggies in a pie plate, and dinner's on the table in no time!
Makes: 6 servings
1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso® plain bread crumbs
1/3 cup ketchup
3/4 teaspoon salt
1 cup Green Giant® frozen mixed vegetables
1 3/4 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup milk
2 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired
Heat oven to 375°F. In medium bowl, mix beef, bread crumbs, ketchup and
1/2 teaspoon of the salt. Press mixture in bottom and up sides of
ungreased 9-inch pie pan. Bake 10 minutes.
Meanwhile, in 2-quart saucepan, mix frozen mixed vegetables, water,
remaining 1/4 teaspoon salt, garlic powder and onion powder. Heat to
boiling. Remove from heat. With fork, stir in milk and mashed potato
mix (dry) until potatoes are of desired consistency.
Remove beef crust from oven; pour off any drippings. Spoon potato
mixture evenly into partially baked crust. Bake 10 to 15 minutes longer
or until hot. Sprinkle with chopped chives.
To make Cheesy Meat and Potato Pie, sprinkle the pie with 1 cup of
shredded Cheddar cheese just before the last 5 minutes of bake time.
Source: Pillsbury.com
HOMEMADE BREAKFAST SAUSAGE AND HOME FRIES AND EGGS OVER EASY
~Shared by Johnny, LA
Pork Sausage:
2 pounds pork shoulder or butt, cut into 1-inch cubes
1/2 pound pork fat, cubed
3 tablespoons finely chopped fresh sage leaves
3 tablespoons minced green onions
1 tablespoon Tonys More Spice And Less Salt,
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
Special equipment: a heavy duty mixer with grinder attachment or food
processor with metal blade
In a large bowl combine all ingredients and mix well to combine.
Transfer to the refrigerator for 2 hours before grinding.
Grind the meat mixture in a meat grinder or a food processor fitted
with a metal blade. Divide the meat into 4 portions and place on 4
pieces of plastic wrap. Shape the meat into log shapes and roll tightly
in the plastic, twisting the ends tightly to compress into a tight
sausage log. Refrigerate for up to 3 days or freeze for up to 2 months.
When ready to cook, slice the sausage logs into 1/2-inch thick slices
and shape into neat patties. Cook in a preheated skillet or cast iron
griddle until golden brown on both sides and cooked through, 4 to 5
minutes. Transfer to a paper-lined plate to drain briefly before
serving.
Home Fries:
2 1/2 pounds baking potatoes, like russets, peeled and cut into
1/2-inch cubes
1 pound pork breakfast sausage patties
1 cup chopped yellow onions
3/4 cup chopped green bell peppers
2 teaspoons minced garlic
3 tablespoons rendered bacon fat, olive oil, or butter
1 1/2 teaspoons Tony s More Spice And Less Salt
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 eggs cooked over easy, recipe follows
Place the potatoes in a pot of salted water to cover by 1-inch. Bring
to a boil and cook until just tender, about 5 minutes. Drain well.
Preheat a large nonstick skillet or cast-iron griddle over medium-high
heat.
Preheat oven to 250 degrees F.
Fry the sausage patties in the skillet until golden brown and crisp on
both sides, about 6 minutes, turning occasionally. Remove and transfer
to a small baking sheet and loosely cover with aluminum foil. Transfer
to the oven to keep warm while you prepare the home fries. Leave any
rendered grease in the skillet.
Add the onions and bell peppers to the skillet and cook in the
remaining fat, stirring, until soft, about 4 minutes. Add the garlic,
and cook for 30 seconds. Add the rendered bacon fat, drained potatoes,
Tony s More Spice And Less Salt, salt, and pepper, and cook, turning
potatoes occasionally with a spatula, until the potatoes are golden and
crisp, about 6 minutes. Serve the potatoes with the cooked breakfast
sausage and eggs over easy.
Yield: 6 servings
Eggs Over Easy:
3 tablespoons rendered bacon fat or butter
6 eggs, at room temperature
Salt and freshly ground black pepper
Preheat a nonstick skillet or cast iron griddle to medium-low and, when
hot, add the rendered fat. When the fat is hot, add the eggs and cook,
undisturbed, until the whites are set around the edges of the yolk, 1
to 1 1/2 minutes. Carefully use a metal spatula to gently turn the eggs
over to cook briefly on the second side, about 30 seconds. Serve
immediately.
HAWAIIAN DINNER ROLLS
~Shared by Doe, Okanagan, B.C., Canada
Makes 15
Pineapple & coconut give a subtle sweetness to these golden
rolls. Leftovers are great for sandwiches, especially ham sandwiches.
8oz can crushed pineapple, undrained
¼ warm pineapple juice (70-80f)
1 egg
1/4 c butter, cubed & softened
1/4 c skim milk powder
1 tbsp sugar
1 1/2 tsp salt
3 1/4 c bread flour
2 1/4 tsp yeast
3/4 c flaked coconut
In bread machine pan, place 1st 9 ingred in order by machine. Select
dough setting. Just before final kneading, add coconut. When cycle is
complete, turn dough onto a lightly floured surface. Cover with saran.
Let rest 10 mins. Divide into 15 portions, roll each into a ball. Place
in greased 13x9 baking pan. Cover & let rise for 45 mins til
dbled. Bake at 375 for 15-20 mins til golden brown. Take from pan to
rack. Serve warm.
PINK PUNCH
~Shared by Treva, NC
6 (6 oz.) cans frozen pink lemonade concentrate, partially thawed
6 pkgs. frozen strawberries, partly thawed
6 (6 oz.) cans frozen orange juice concentrate
8 qts. ginger ale
4 qts. soda water
Ice
In each of two large punch bowls, combine half of each ingredient. Stir
until frozen, lemonade and strawberries soften and break up. Add ice
and serve.
OLD-FASHIONED SUGAR COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
There are untold numbers of sugar cookie recipes circulating throughout
the Midwest. As students of this sweet know, lard makes for a
particularly toothsome cookie, with a texture at once crisp and sandy.
For a cookie that is crisp but also chewy, vegetable shortening is best.
1/2 cup lard or vegetable shortening, melted and cooled
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
In a large bowl stir together the lard or shortening, the butter, 1 cup
of the sugar, the egg, and the vanilla. Into the bowl sift together the
flour, the baking soda, and the salt and stir the mixture until it
forms a dough. Chill the dough, covered, for at least 2 hours or
overnight.
Preheat the oven to 375°F. Roll rounded tablespoons of the dough into
balls, roll the balls in the additional sugar, coating them completely,
and arrange them 3 inches apart on lightly greased baking sheets.
Flatten the balls with the bottom of a glass dipped in the sugar (the
edges will crack slightly) and bake the cookies in batches in the
middle of the oven for 8 to 12 minutes, or until they are pale golden.
Transfer the cookies to racks and let them cool. The cookies keep in an
airtight container for 1 week.
Makes about 32 cookies.
RANCH PORK ROAST
~Shared by Luanne, FL
You may substitute a beef roast also. The flavor is very good I have
added a couple of quartered onions to this.
Ingredients:
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup or your
choice of flavor
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
Directions
Trim fat from meat. Lightly coat a large skillet with cooking spray;
heat skillet over medium heat. In hot skillet brown roast on all sides.
Remove from heat.
Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over
potatoes. In a medium bowl whisk together soup, cream cheese, and salad
dressing mix. Spoon over meat and potatoes in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat
setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper,
if desired.
Makes 6 servings.
HELOISE'S TOMATO SOUP CONVERSATION CAKE
~Shared by Barb, Chula Vista, CA
This recipe appeared in column September 17, 1959. She called the cake
Conversation Piece. You'll see that it certainly can start a
conversation.
1/2 cup solid shortening
1 cup sugar
1 cup nuts, chopped
1 teaspoon baking soda
1 (10 1/2 ounce) can tomato soup
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
Optional ingredients:
1 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1. Preheat the oven to 375 degrees. Grease a 10-inch square cake pan.
2. Cream the shortening and sugar in a large bowl. Stir in the tomato
soup (undiluted) and then mix in the rest of the ingredients, except
the icing, one at a time.
3. Pour the batter into the prepared pan and bake for 45 minutes.
4. When cake is done, remove it from the oven. Loosen the edges with a
knife. Turn onto cake rack and let cool. Prepare icing and frost the
cake.
Conversation Cake Icing
1 3-ounce package cream cheese
1 teaspoon vanilla extract
1 cup confectioners sugar
1/4 cup chopped nuts
Place the cream cheese in a small bowl and let it soften at room
temperature. Add the vanilla and sugar. Mix well. Spread the icing on
the cooled cake. Sprinkle it with the chopped nuts.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
AUTHENTIC PAELLA VALENCIANA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Heat a paella pan over medium-high heat, and coat with olive oil. Add
the chicken, rabbit and garlic; cook and stir until nicely browned.
Move the browned meat to the sides of the pan, and add the tomato,
butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water
as you put it in. This is to help you to determine how much rice to
add, as paella pans come in different sizes. Bring to a boil. Simmer
for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make
a nice yellow color. Season with thyme and rosemary if desired. The
goal is to make a rich tasting broth that will soak into the rice to
make it delicious. Stir in half as much rice as the amount of water in
the pan. Cover, reduce heat to low, and simmer until all of the liquid
has been absorbed, about 20 minutes.
JAPANESE DEVILED EGGS
~Shared by Jim D., WA
Ingredients
12 hard-boiled eggs, chilled and peeled
2 to 3 teaspoons sesame seeds, toasted (See Note)
2 to 3 tablespoons of green onion, thinly sliced
2 teaspoons wasabi, prepared
1 teaspoon soy sauce
2 teaspoon seasoned, rice-wine vinegar
½ cup Duke's mayonnaise
24 slivers pickled ginger
Preparation
1. Cut eggs in half lengthwise. Remove yolks and place them in a mixing
bowl. 2. Garnish a large platter by sprinkling half of the sesame seeds
on the bottom of the platter. Arrange egg whites on top of sesame
seeds. 3. To yolks, add green onions, wasabi, soy sauce, vinegar and
mayonnaise. Mix thoroughly. Stuff egg whites with yolk mixture.
Sprinkle remaining sesame seeds over egg yolk and carefully place
pickled ginger strip on top. Chill and serve. Note: To toast sesame
seeds, place in a dry skillet over medium heat, and cook, stirring
often, until golden and fragrant, about 5 minutes. Remove from pan and
cool.
Makes 2 dozen
Source: Duke's
Mayonnaise
SANTA FE CHICKEN BREAD BOWLS
~Shared by Linda H., Rosharon, TX
Bread bowls come easy with refrigerated dough. And here's a great tasty
filling!
Makes: 6 servings
2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded Cheddar cheese, if desired
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
Remove dough from cans. Cut each loaf into 3 pieces; shape each into
ball, placing seam at bottom so dough is smooth on top. Place dough
balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22
to 26 minutes or until golden brown.
Meanwhile, heat oil in large saucepan over medium-high heat until hot.
Add chicken, bell pepper and onion; cook 5 to 7 minutes or until
chicken is no longer pink in center, stirring occasionally.
Add all remaining ingredients except cheese; mix well. Bring to a boil.
Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated,
stirring occasionally.
With sharp knife, cut small portion off top of each loaf. Lightly press
center of bread down to form bowls. Place each bread bowl on individual
serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle
evenly with cheese. Place top of each bread bowl next to filled bread
bowl.
Source: Pillsbury Bake-Off® Contest 40, 2002
CREOLE GUMBO
~Shared by Johnny, LA
Like a traditional gumbo, this one is prepared without rice.
Instead, prepare Zatarain's® Long Grain Parboiled Rice to serve with
the gumbo.
Makes 8 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients
6 cups water
1 package Zatarain's® Gumbo Base
2 tablespoons oil
2 pounds shrimp, peeled and deveined Or bite size chicken
1 pound smoked sausage, cut into 1-inch cubes
Zatarain's® Gumbo Filé (optional)
Directions
1. Bring water, Gumbo Base and oil to boil in large saucepot on medium
heat, stirring to dissolve any lumps. Reduce heat to low;
cover and simmer 30 minutes, stirring occasionally.
2. Stir in shrimp and sausage; cover. Simmer additional 30
minutes.
3. Serve over rice and sprinkle with Gumbo Filé, if desired.
Nutritional Info per 1 serving
Calories: 350 Sodium: 1627 mg
Fat: 22 g Carbohydrates: 12 g
Cholesterol: 193 mg Fiber: 1 g
Protein: 26 g
BUSTER BAR ICE CREAM DESSERT
~Shared by Doe, Okanagan, B.C., Canada
1/3 c butter
1 c evap milk
1/2 c choc chips
1 1/2 c icing sugar
1 1/2 tsp vanilla
1/2 gallon vanilla ice cream
25 Oreo cookies
1/2 c butter, melted
1 pint caramel sauce
1 1/2 c Spanish peanuts, crushed slightly
Mix 1/3c butter, evap milk, choc chips and icing sugar in pot. Boil 8
mins, stirring constantly. Add vanilla and cool. Soften ice cream.
Crush Oreo cookies and mix with 1/2c melted butter. Begin to layer in a
9x13 pan.
1st layer- crushed Oreos
2nd layer- softened vanilla ice cream
3rd layer-peanuts
4th layer cooled fudge sauce
5th layer caramel sauce
Store in freezer until ready to serve.
IDAHO CHICKEN
~Shared by Treva, NC
3 T Butter or margarine
1/2 c Celery, chopped, with leaves
2 c Milk
2 t Salt
1/2 t Marjoram, dried leaf
4 ea Idaho potatoes
1/2 c Onion, chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 & 1/2 c Chicken, cooked, cut up
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1-1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 & 1/2-quart baking
dish; sprinkle with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.
TONY CHACHERE'S CAJUN SEASONING
~Shared by Charlie, Mobile, AL
Ingredients:
1 box (26 ounces) Morton's free flowing salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce pure garlic powder
1 ounce chili powder
1 ounce monosodium glutamate (Accent)
Instructions:
"Mix well and use like salt. When it's salty enough, it's
seasoned to perfection. Use generously on
everything. If too peppery for children, add more salt to
mixture, then season to taste."
Tips: To season seafood..........use half of above mixture and add:
1 teaspoon powdered thyme
1 teaspoon bay leaf
1 teaspoon sweet basil
Source: Tony Chachere's "Cajun Country Cookbook" (pub 1979)
CARAMELIZED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
SERVES 4
3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375°F.
Place chicken in a 9x13-inch baking dish.
Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and
pour over the chicken.
Bake at 375°F (190°C) for one hour or until sauce is caramelized.
Source: Recipezaar
SEAFOOD FETTUCCINE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
The sauce is like a traditional alfredo, with no flour or other
thickener. Don't worry if it looks thin. It's the perfect consistency
for coating the pasta. Pat the shrimp and scallops dry before cooking
with paper towels so they don't dilute the sauce.
1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
Melt butter in a 12-inch nonstick skillet over medium-high heat. Add
onions and garlic; sauté 1 minute or until tender. Add shrimp and
scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until
thoroughly heated, stirring constantly (do not boil). Gradually
sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook
1 minute, stirring constantly. Remove from heat. Combine pasta and
seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons
cheese and 1 1/2 teaspoons parsley.
Yield: 8 servings (serving size: 1 1/2 cups)
CALORIES 438 (30% from fat); FAT 14.8g (satfat 7.7g, monofat 3.6g,
polyfat 0.9g); PROTEIN 38.5g; CARBOHYDRATE 38g; FIBER 2.2g; CHOLESTEROL
160mg; IRON 3.4mg; SODIUM 747mg; CALCIUM 257mg
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ORANGE JUICE FIZZ
~Shared by Treva, NC
Serves: 1
Whether you're suffering from nausea, heartburn, or just in need of a
cool and refreshing snack or breakfast idea, this is the perfect
nutritious pick-me-up. Leftover shake can be frozen in pop molds or 5
ounce paper cups with popsicle sticks.
INGREDIENTS
2 tablespoons lime juice
1/4 cup orange juice
1 teaspoon sugar
1/4 cup club soda
DIRECTIONS
Mix all ingredients and serve over ice.
NUTRITION INFO
Calories: 52
Fat: 0.2 g
Carbohydrates: 51.6 g
Protein: 0.6 g
KALE & POTATO HASH
~Shared by Jim D., WA
Makes 4 servings, 1/2 cup each
Ingredients
8 cups torn kale leaves (about ½ large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups cooked shredded potatoes (see Ingredient note)
3 tablespoons extra-virgin olive oil
Instructions
1. Place kale in a large microwave-safe bowl, cover and microwave until
wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large
bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale
mixture, spread into an even layer and cook, stirring every 3 to 4
minutes and returning the mixture to an even layer, until the potatoes
begin to turn golden brown and crisp, 12 to 15 minutes total.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped
leaves.When preparing kale for these recipes, remove the tough ribs,
chop or tear the kale as directed, then wash it--allowing some water to
cling to the leaves. The moisture helps steam the kale during the first
stages of cooking.
Ingredient Note: Fresh, partially cooked, shredded potatoes for hash
browns can be found in the refrigerated produce section and sometimes
in the dairy section of most supermarkets. Alternatively, boil potatoes
until they can just be pierced with a fork but are not completely
tender. Let cool slightly, then shred.
Nutrition Information
Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg
cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.
CANNOLI TARTLETS
~Shared by Maggie, TX
Prep Time: 10 minutes
Chill Time: 2 hours
A classic Italian favorite, cannoli gets a light update here that's as
sweet as ever. You can find prebaked mini whole-wheat phyllo shells in
the refrigerator section of most supermarkets.
Ingredients:
2 cups part-skim ricotta cheese
1/4 cup granular sugar substitute
4 ounces bittersweet chocolate, finely chopped
Pinch of ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole-wheat phyllo shells (15 shells each)
1/4 cup finely chopped unsalted pistachio nuts
Directions:
Stir together ricotta, sugar substitute, chocolate, cinnamon, and
vanilla in a medium bowl until well combined. Chill, covered, until
ready to prepare tartlets.
No more than 2 hours before serving, fill mini phyllo shells with about
1 tablespoon ricotta filling. Sprinkle each tartlet evenly with
pistachios and refrigerate until ready to serve.
Make-Ahead:
The ricotta filling can be made up to 1 day in advance and refrigerated
in a covered container. Tartlets can be filled up to 2 hours ahead of
serving and refrigerated, lightly covered, until ready to serve.
Serving Size: Makes 30 Tartlets
Nutritional Information: Per Tartlet: 70 calories, 4.5 g fat, 1.5 g
saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium
Source: The South Beach Diet Parties And Holidays Cookbook by Arthur
Agatston, MD
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GLORIA'S LIMELIGHT ROAST CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 3-1/2 lb. (1.6 kg) whole chicken
- Salt & freshly ground pepper, to taste
- 1 tsp. dried basil
- 3 limes
- 1 or 2 stalks celery, cut into chunks
- 1/4 cup chopped parsley or coriander (cilantro)
DIRECTIONS
Rinse chicken and dry well. Loosen skin; rub seasonings inside the
cavity and under skin of chicken. Squeeze juice of one lime over
chicken. Marinate for 1 hour at room temperature or cover and marinate
in the fridge overnight.
Pierce limes with a fork. Place limes, celery and parsley inside the
chicken. Close up openings with metal skewers. Place chicken on its
side in a roasting pan.
Preheat oven to 425 degrees F. Roast uncovered for 20 minutes. Turn
chicken onto its other side and roast 20 minutes more.
Reduce heat to 350 degrees F and roast breast side up 20 minutes
longer, until golden and crisp. Remove chicken from oven. Strain fat
from pan juices. Place pan juices in a gravy boat. Cut up chicken;
remove skin, limes, celery and parsley. Garnish with additional lime
slices.
Nutritional Information Per Serving: Calories: 191; Fat: 7.4 grams;
Carbohydrates: 1 gram; Protein: 28 grams; Sodium: 92 mg; Cholesterol:
84 mg
Exchanges: 3-1/2 Low-Fat Meat
Source: MealLeaniYUMM!
LEMONY ROASTED ASPARAGUS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Note: Roasted asparagus spears don't look as pretty as steamed, but the
flavor is worth it.
INGREDIENTS
- 1 lemon
- 1 pound fresh asparagus, wood stems removed
- 2 teaspoons olive oil
DIRECTIONS
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest
by grating the yellow outside peel with the fine side of a cheese
grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and
olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes.
Halfway through the cooking time, stir the asparagus to ensure even
roasting. The asparagus are done when they are browned and slightly
shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3
g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1
g
Exchanges: 1 Vegetable, 1/2 Fat
Source: Diabetic Gourmet
CHILE CORN AND PEPPERS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 cups fresh whole-kernel corn, or 1 (10 oz.) package
whole-kernel corn, thawed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 teaspoon hot dried chile pepper
- 1/4 cup tarragon or white wine vinegar
DIRECTIONS
In a large, non-stick skillet, heat oil and cook onion until
translucent. Place vegetables in skillet and stir-fry 2 minutes. Stir
in chile pepper and vinegar, cooking just long enough to warm through.
Nutritional Information Per Serving (1/4 of recipe): Calories: 96, Fat:
2 g, Sodium: 6 mg, Protein: 3 g, Carbohydrate: 21 g, Cholesterol: 0 mg
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable
Source: Light and Easy Diabetes Cuisine
SPINACH-ONION FRITTATA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 (10-ounce) package frozen chopped spinach, thawed and
squeezed dry
- 1/2 cup low-fat small curd cottage cheese
- 1 cup egg substitute
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 (14 ounce) can artichoke hearts, drained and coarsely
chopped
- 3 medium yellow onions, chopped
- 1 cup shredded reduced-fat sharp cheddar cheese
DIRECTIONS
Preheat broiler.
In a medium mixing bowl, combine spinach, cottage cheese, egg
substitute, oregano, salt, and cayenne. Blend well, stir in artichokes,
and set aside.
Place a 12-inch nonstick skillet over medium heat until hot. Coat
skillet with cooking spray and cook onion 6-8 minutes or until
translucent, stirring frequently.
Add spinach mixture and spread evenly over bottom of skillet. Reduce
heat to medium low, cover tightly, and cook 15 minutes or until almost
set. (The frittata will be very moist at this point because of all the
onion. It will set when the cheese is added.)
Sprinkle cheese evenly over all and broil 1-2 minutes to melt cheese
and finish cooking. Remove from broiler and let stand 5 minutes to
allow flavors to blend. Cut into 6 wedges to serve. This dish reheats
well.
Nutritional Information Per Serving (1/6 of recipe): Calories: 134,
Fat: 5 g, Cholesterol: 14 mg, Sodium: 654 mg, Carbohydrate: 12 g,
Dietary Fiber: 3 g, Sugars: 5 g, Protein: 14 g
Diabetic Exchanges: 1 Medium-Fat Meat, 2 Vegetable
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
GREEN SPLIT PEA AND BARLEY SOUP
~Shared by Mary S., Nashville, TN
Yield: 12 Servings
Note: Reheats and/or freezes well. If soup gets thick, add a little
water or broth.
INGREDIENTS
- 2 cups green split peas, rinsed and drained
- 3 carrots, chopped
- 3 or 4 stalks celery, chopped
- 1 medium onion, chopped
- 12 cups water, chicken or vegetable broth
- 1/2 cup pearl barley, rinsed and drained
- 1 bay leaf
- Salt and pepper, to taste
- 2 cloves crushed garlic, if desired
- 2 tsp. canola oil
- 2 medium onions, chopped
- 1/4 cup chopped fresh dill
DIRECTIONS
In a large soup pot, combine split peas, carrots, celery and 1 onion
with water. Bring to a boil. Stir in barley, bay leaf and garlic, if
using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir
occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium
heat until well-browned, about 6 to 8 minutes. Add onions to soup along
with dill.
Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey
carcass, if using).
Nutritional Information Per Serving: Calories: 152; Fat: 1.3 grams;
Carbohydrates: 21 grams; Protein: 8 grams; Sodium: 31 mg; Cholesterol:
0 mg, Fiber: 9 grams
Exchanges: 1/2 Starch/Bread; 3 Vegetable
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SHRIMP IN CHINESE LOBSTER SAUCE
~Shared by Mary S., Nashville, TN
1 lb. Jumbo shrimp (21-25 per pound)
1 Tbsp. Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh ginger, peeled, minced
1 Tbsp. Shao Hsing rice wine, or dry sherry
2 Tbsp. Peanut or corn oil
1/2 tsp. Salt
6 oz. Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2 tsp. Sugar Big pinch white pepper
1/2 Tbsp. Light soy sauce
3/4 cup Chicken stock
2 tsp. Cornstarch, blended with:
1 Tbsp. Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 tsp. Asian sesame oil
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the
length of the back, stopping just above the tail. Rinse with cold water
and blot dry. Cover the black beans with lukewarm water; let soak for 5
minutes. Drain. Combine with the minced garlic and ginger; gently crush
into a paste. Mix in the wine; set aside. Place a wok over medium-high
heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry
until they begin to curl and turn bright orange, about 1 minute. Remove
to a dish and keep warm. Reheat wok over medium heat; add
remaining tablespoon of oil and the salt. Add the black bean paste and
sauté a few seconds until it becomes aromatic. Increase heat to
medium-high. Add the pork and stir-fry until the morsels are no longer
pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to soften, about 1
minute. Add the stock and keep tossing until it comes to a boil. Stir
the cornstarch mixture to recombine, then drizzle into the center of
the work, stirring constantly, until mixture thickens, about 20
seconds. Turn off the heat and slowly stir in the beaten egg to combine
the mixture into a creamy sauce. Return the shrimp to sauce, add the
green onions and swirl in the sesame oil.
Serves 2 as a complete meal, or up to 6 with other entrees.
FROSTY FRUIT SMOOTHIE
~Shared by Treva, NC
1 medium banana, peeled and cut into chunks
1 cup orange, pineapple, grape, apple, or cranberry juice, chilled
1/2 cup fat-free milk
1 teaspoon vanilla
3 ice cubes
1. In a blender container combine the banana chunks, chilled fruit
juice, milk, vanilla, and ice cubes. Cover and blend until frothy. Pour
mixture into glasses. Serve immediately.
Makes 2 servings.
CREAMY CHICKEN MARSALA WITH CADANIAN BACON
~Shared by Maggie, TX
A nice dish for two. It's fast and easy to fix.
2 ounces Canadian bacon -- cut into a 1/4-inch dice
1/4 cup flour -- for dredging
4 -2 oz boneless, skinless chicken breast -- about 4 thin cutlets
salt and pepper -- to taste
1 tablespoon olive oil
1/2 cup Marsala wine
1/4 cup evaporated skim milk
1 teaspoon minced parsley
Heat a heavy non-stick skillet over medium-high; add Canadian bacon and
cook until lightly browned. Remove from pan and set aside. Add olive
oil to pan and keep hot.
Sprinkle chicken cutlets lightly with salt and amply with freshly
ground black pepper. Put the flour on a plate and dredge each cutlet
through the flour on both sides. Shake off excess flour and place in
hot pan. Do the same with as many cutlets as will fit in the pan
without touching. Sauté the cutlets, turning once, until browned on
both sides; if thin, they should cook through very quickly. Transfer
the cooked cutlets to a plate and continue sautéing the rest. Transfer
these to the plate as well.
With the pan over medium-high heat, add the Marsala and scrape up any
browned bits from the bottom of the pan. Cook until the Marsala is
reduced by about a quarter. Stir in the evaporated skim milk and boil
until thickened. Return the chicken and Canadian bacon to the pan and
turn the cutlets to coat. Let them reheat about 30 seconds and then
place on serving dish with sauce over; sprinkle with parsley.
Serves 2 (Recipe is easily doubled, but you'll need to cook the chicken
in batches. Keep first batch covered and warm while rest is cooking.)
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ROASTED RED PEPPER LASAGNA
Prep: 20 minutes
Bake: 50 minutes
Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden
vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into
strips
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking
dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top
with 2 lasagna noodles. In a small bowl stir together the ricotta
cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon
half the mixture over the noodles in the dish. Sprinkle with 2
tablespoons Parmesan. Top with half the red pepper strips. Spoon half
the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and
remaining peppers. Add 2 more noodles and the remaining sauce. Dot top
with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire
rack for 20 minutes before serving.
Makes 4 to 6 servings
Nutrition Facts
Calories 416, Total Fat (g) 21, Saturated Fat (g) 12, Monounsaturated
Fat (g) 5, Polyunsaturated Fat (g) 0, Cholesterol (mg) 52, Sodium (mg)
803, Carbohydrate (g) 32, Total Sugar (g) 12, Fiber (g) 4, Protein (g)
23
Vitamin C (DV%) 200, Calcium (DV%) 34, Iron (DV%) 17
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
SPICY BASIL CHICKEN
Yields: 4 servings
INGREDIENTS:
2 tablespoons chili oil
2 cloves garlic
3 hot chile peppers
1 pound skinless, boneless chicken breast halves - cut into bite-size
pieces
1 1/2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions
1 bunch fresh basil leaves
DIRECTIONS:
1. Heat the oil in a skillet over medium-high heat, and cook the garlic
and chile peppers until golden brown. Mix in chicken and sugar, and
season with garlic salt and pepper. Cook until chicken is no longer
pink, but not done.
2. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and
continue cooking until onions are tender and chicken juices run clear.
Remove from heat, and mix in basil. Let sit 2 minutes before serving.
MARGARITA CAKE
(Boy, would I love to have this cake during our Florida
trip!!!) Margarita cake offers the favorite sweet and salty
combo with a crunchy pretzel crust.
Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease
bottom only of 13x9-inch pan with shortening and lightly flour (or
spray bottom with baking spray with flour). In medium bowl, mix
pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press
gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime
peel and the egg whites with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter
over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs
back when touched lightly in center. Cool completely, about 2 hours.
Frost with whipped topping; sprinkle with additional lime peel. Store
covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4
cup; use 4 egg whites.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups
crushed pretzels.
Health Twist
Cut fat and calories in this cake by using fat-free whipped topping
instead of regular whipped topping to frost the cake.
Purchasing
Look for the bottled pale green nonalcoholic margarita mix in the soft
drink section of the supermarket. It is usually on the shelf with club
soda, tonic water and other mixers.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g
(Saturated Fat 8g, Trans Fat 1g); Cholesterol 15mg; Sodium 370mg; Total
Carbohydrate 45g (Dietary Fiber 0g, Sugars 25g); Protein 3g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron
3200%
Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Better Homes & Gardens
CHEDDAR BUTTERMILK BISCUITS
2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/2 cup cold butter
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk
In a bowl, combine the flour, sugar, baking powder, salt, and
cayenne. Cut in the butter until the mixture resembles coarse
crumbs. Add the cheese and toss. Stir in the
buttermilk just until moistened. Turn onto a lightly floured
surface. Knead 8 to 10 times. Pat or roll to 1 inch
thickness. Cut with a floured 2 1/2 inch floured biscuit
cutter. Place 1 inch apart on an ungreased baking
sheet. Bake at 425 F. for 15-18 minutes or until golden
brown. Serve warm.
Makes 6-8 biscuits.
Recipe Source: Taste Of Home
BROCCOLI SALAD
1/2 cup mayonnaise or salad dressing
1 tbsp sugar
1 tbsp cider vinegar
1 medium head broccoli, trimmed and coarsely chopped
1 small onion, chopped
1/2 cup raisins
In a medium bowl using a wire whisk, beat together the mayonnaise,
sugar, and vinegar. Add the broccoli, onion, and
raisins. Toss until well coated. Cover and
refrigerate at least 3 hours to blend the flavors. Stir
occasionally.
Makes 5 servings
Recipe Source: Farm Journals Best-Ever Vegetable Recipes
GRILLED LONDON BROIL
Another great recipe from one of my favorite food blogs, NoblePig.com.
One 4 pound London Broil
1-3/4 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1-1/2 teaspoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon dry mustard
Whisk together oil, Worcestershire, soy sauce, brown sugar, sesame
seeds, ginger, garlic powder and dry mustard. Pour over
London Broil in a 9 x 13 pan and marinate for least 24 hours and up to
48 hours. If marinade does not completely cover the meat,
turn the meat several times during the marinade period.
Bring the meat to room temperature before grilling otherwise you will
have to cook it too long and the meat will be tough.
Let the meat cook for 15 minutes on one side, 10 minutes on the
other. If you are not sure use a meat thermometer and cook
until medium. It will continue to cook after you remove it
from the grill so don't leave it on too long.
While the meat is resting, place a few pats of butter on top.
They will melt and give the meat a richer flavor. Slice the
meat as thinly as you can against the grain.
If you totally screw up and cook the meat too long and it's tough, melt
some butter and hit it with a bit of soy sauce and drizzle it over the
meat, no one will ever know.
Source: NoblePig.com
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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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