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A
to Z
Recipes
July 19, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I've been in my line of work for over 30
years and with my current employer over 17 years. I brag often about
feeling so fortunate to love what I do. I do. And I work for a great
boss and work with some talented folks. All true. Did I mention that I
hate working nights? I do. But I am grateful to have a job I love. And SO
grateful to only work nights every other month. And I'm tired and
cranky right now from sleep deprivation. However... I only have 2 more
weeks of nights. Woo-hoo!!!
We're about 3 weeks away from 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? Well, shame on you! 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 Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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find a cure. Become a Partner in Hope. Join my
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"The best career advice to give to the young is 'Find out what you like
doing best and get someone to pay you for doing it.'"
~Katharine Whitehorn, British journalist, writer, and columnist
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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The Wicker Basket
~Shared by Rusty, Leesburg, FL
The story is told of an old man who lived on a farm in the mountains of
Eastern Kentucky with his young grandson. Each morning, Grandpa was up
early sitting at the kitchen table reading from his old worn-out Bible.
His Grandson who wanted to be just like him tried to imitate him in any
way he could.
One day the grandson asked, 'Papa, I try to read the Bible just like
you but I don't understand it, and what I do understand I forget as
soon as I close the book. What good does reading the Bible do?' The
Grandfather quietly turned from putting coal in the stove and said,
'Take this old wicker coal basket down to the river and bring back a
basket of water.'
The boy did as he was told, even though all the water leaked out before
he could get back to the house. The grandfather laughed and said, 'You
will have to move a little faster next time,' and sent him back to the
river with the basket to try again. This time the boy ran faster, but
again the old wicker basket was empty before he returned
home. Out of breath, he told his grandfather that
it was 'impossible to carry water in a basket,' and he went to get a
bucket instead. The old man said, 'I don't want a bucket of water; I
want a basket of water. You can do this. You're just not trying hard
enough,' and he went out the door to watch the boy try again.
At this point, the boy knew it was impossible, but he wanted to show
his grandfather that even if he ran as fast as he could, the water
would leak out before he got far at all. The boy scooped the water and
ran hard, but when he reached his grandfather the basket was again
empty. Out of breath, he said, 'See Papa, it's useless!'
'So you think it is useless?' The old man said, 'Look at the basket.'
The boy looked at the basket and for the first time he realized that
the basket looked different. Instead of a dirty old wicker coal basket,
it was clean.
'Son, that's what happens when you read the Bible. You might not
understand or remember everything, but when you read it, it will change
you from the inside out.'
Moral of the wicker basket story: Take time to read a portion of God's
word each day; it will affect you for good even if you don't retain a
word.
Thought for Today: Gods Love is like the ocean, you can see its
beginnings but not its end.
I really like this story because I don't retain things too well
anymore...old age may have something to do with it but I just figure my
brain just gets overloaded! God isn't concerned about your brain
anyway, He's more concerned about your heart.
Send
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Great Tips
~Shared by Marilyn M., Canton, OH
If you don't have enough batter to fill all cupcake tins, pour 1
tablespoon of water into the unfilled spots...this helps preserve the
life of your pans!
To easily remove honey from a measuring spoon, first coat the spoon
with nonstick cooking spray!
Run your hands under cold water before pressing Rice Krispies treats in
the pan ~ the marshmallow won't stick to your fingers!
Mash and freeze ripe bananas, in one-cup portions, for use in later
baking, no wasted bananas (or you can freeze them whole, peeled, in
plastic baggies)
To quickly use that frozen juice concentrate, simply mash it with a
potato masher~no need to wait for it to thaw! You can also nuke it for
a few seconds right in the cardboard container after you remove the
top.
To get the most juice out of fresh lemons, bring them to room
temperature and roll them under your palm against the kitchen counter
before squeezing!
To easily remove burnt on food from your skillet, simply add a drop or
two of dish soap and enough water to cover bottom of pan, and bring to
a boil on stove-top ~ skillet will be much easier to clean
now!
Spray your tupperware with nonstick cooking spray before pouring in
tomato-based sauces ~ no more stains!
To remove the smell from a tupperware container, crumple up a page of
newspaper and put it in the tupperware for a day. The smell will be
gone!
Transfer your jelly to a small plastic squeeze bottle ~ no more messy,
sticky jars or knives! This also works well for homemade salad
dressing!
To aid in washing dishes, add a tablespoon of baking soda to your soapy
water ~ it softens hands while cutting through grease!
Save your store-bought bread bags and ties ~ they make perfect storage
bags for homemade bread!
When a cake recipe calls for flouring the baking pan, use a bit of the
dry cake mix instead~no white mess on the outside of the cake! You can
also use granulated sugar or cocoa.
Next time you need a quick ice pack, grab a bag of frozen vegetables
out of your freezer ~ no watery leaks from a plastic baggie!
When making bread, substitute non-dairy creamer for the dry milk ~ it
works just as well!
Rinse cooked, ground meat with water when draining off the fat~this
helps "wash away" even more fat!
Slicing meat when partially frozen makes it easier to get thin slices.
Instead of throwing away bread heels or leftover cornbread, use them to
make bread crumbs. For use later, store them in the freezer.
Wrap celery in aluminum foil when putting in the refrigerator~it will
keep for weeks! But if it gets limp, soak it in ice water for 1/2 hour.
Substitute half applesauce for the vegetable oil in your baking
recipes~ you'll greatly reduce the fat content! (Example: 1/2 cup
vegetable oil = 1/4 cup applesauce + 1/4 cup oil)
To ripen avocados and bananas, enclose them in a brown paper bag with
an apple for 2-3 days!
Brush beaten egg white over pie crust before baking to yield a
beautiful, glossy finish!
In recipes calling for margarine, substitute reduced-calorie margarine
to help cut back on fat! (Same goes with sour cream, milk, cheese,
cream cheese, and cream soups) But if you are baking, make sure you are
using non-corn oil margarine (corn oil is too soft for baking) and
never anything that just says "spread"-spreads have a high water
content-so be sure it is really margarine.
Place a slice of bread in hardened brown sugar to soften it back up!
You can also soften brown sugar in the microwave-just put the whole bag
or box in and nuke it about 10 seconds at a time. By keeping it in a
sealed plastic bag in the freezer it won't harden at all.
To keep brown sugar soft, keep a piece of apple in the box. Replace
every so often.
When boiling corn on the cob, add a pinch of sugar to help bring out
the corns natural sweetness! (P.S. white corn is usually sweeter than
yellow.)
When starting your garden seedlings indoors, plant the seeds in egg
shell halves. Simply crack the shells around the roots of your plants
and transplant them outdoors ~ the shell is a natural fertilizer!
To determine whether an egg is fresh, immerse it in a pan of cool,
salted water. If it sinks, it is fresh ~ if it rises to the surface,
throw it away.
Keep the linings from cereal boxes~they make great substitutes for
waxed paper!
Cure for headaches: Take a lime, cut it in half and rub it on your
forehead. The throbbing will go.
Don't throw away the wrapper after removing a bar of soap. Place it
inside your shoe cabinet or shoe box. It's a cheap way of filling the
air with a nice smell.
If your polished furniture has small scratches, try rubbing them with a
shelled walnut. You'll see the scratches just disappear!
Here's a solution to smelly shoes. Put some tea leaves into a pair of
stockings and stuff each into a shoe. Leave for a day or two and the
smell just vanishes!
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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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Only A Southerner Knows
~Shared by Jessica, Corfu, Greece
* Only a Southerner knows how many collard greens, turnip greens, peas,
beans, etc., make up "a mess."
* Only a Southerner can show or point out to you the general direction
of "yonder."
* Only a Southerner knows exactly how long "directly" is - as in:
"Going to town, be back directly."
* All Southerners know exactly when "by and by" is. They might not use
the term, but they know the concept well.
* Only a Southerner knows instinctively that the best gesture of solace
for a neighbor who's got trouble is a plate of hot fried chicken and a
big bowl of cold potato salad.
* Only Southerners grow up knowing the difference between "right near"
and "a right far piece." They also know that "just down the road" can
be 1 mile or 20.
* No true Southerner would ever assume that the car with the flashing
turn signal is actually going to make a turn.
* A Southerner knows that "fixin" can be used as a noun, a verb, or an
adverb.
* A Southerner knows that when you say "crack" the window you mean open
the window up (in the house) or roll it down (in the car).
* In the South, 'y'all' is singular....'all y'all" is plural.
* And a true Southerner knows you don't scream obscenities at little
old ladies who drive 30 MPH on the freeway. You just say "Bless her
heart" and go your own way.
Counseling - Southern Style
~Shared by Jim D., WA
Earl and Bubba are quietly sitting in a boat fishing, chewing tobacco
and drinking beer when suddenly Bubba says, "I think I'm gonna divorce
Linda Sue - she ain't spoke to me in over 2 months."
Earl spits, sips his beer and says, "Better think it over... women like
that are hard to find."
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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:
RHUBARB BREAD
~Shared by Patricia, Charlevoix, MI
1 1/2 cup brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cups nuts
Cream brown sugar, oil and egg together, add milk, salt, soda and
vanilla. Slowly blend in flour, then rhubarb and nuts. Bake at 325 deg
for 50 minutes.
ELEGANT TENNESSEE BLACK WALNUT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
7 large eggs
1/4 tbs. cream of tartar
1/2 cup light corn syrup
1/2 cup light molasses
1 tsp. vanilla extract
black walnuts -- halved
Cream frosting:
1 egg white
1 cup heavy cream
3/4 cup powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup black walnuts -- chopped
Separate eggs and save one egg white for the frosting.
CAKE:
1. Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice
(substitute mace for allspice if preferred).
2. Beat 6 egg whites with cream of tartar at high speed until light and
fluffy. Gradually add corn syrup; continue beating until stiff peaks
form. DO NOT under beat.
3. Beat 7 egg yolks with molasses and vanilla at high speed until
thick. Blend in dry ingredients. Fold this mixture into egg whites,
using a rubber spatula to fold in gently but completely.
4. Pour into ungreased 10 inch tube pan.
5. Bake in preheated 350° oven for 40-50 minutes or until cake springs
back.
CIOPPINO
~Shared by Johnny, LA
Broth:
1/4 cup olive oil
about 8 anchovies, chopped
4 cloves garlic, chopped
2 bay leaves
1 stalk of celery, diced
1 onion, chopped
1 roasted red bell pepper, chopped
1 cup Chianti plus 2 tablespoons red wine vinegar
1 quart fish or shrimp stock
6-8 diced fresh tomatoes (use canned if you don’t have fresh)
chopped fresh basil
a good pinch of saffron threads
2 tablespoons Worcestershire sauce
1/2 cup chopped Italian flat-leaf parsley
2-3 tablespoons fresh lemon juice
salt to taste
1 teaspoon red pepper flakes
2 tablespoons dried oregano, or twice that amount fresh
1 teaspoon fennel seeds, crushed with the flat of a knife
1 sprig of rosemary
Seafood:
Use whatever is fresh that day, 1/4 pound or more of each variety:
prawns (save the shells for making stock), crab, scallops, mussels,
firm fish cut in 1 inch pieces (cod, halibut, scrod, bass), fresh
clams, fresh oysters (shucked), calamari for the bravehearted.
Warm the olive oil and sauté the anchovies in a big pot. Add garlic and
stir, then add the bay, onion, celery and bell pepper plus 1/2 of the
herbs, and sauté. Pour in wine, vinegar and Worcestershire and let half
the liquid bubble away. Then add tomatoes, basil and the rest of the
herbs. Simmer, then add the fish stock and lemon juice, bringing it all
to a boil. Finally, toss in the seafood, cover and cook 7-10 minutes.
Remove any mussels and clams that haven’t opened.
Ladle the stew into wide, shallow dishes and sprinkle with parsley.
Serve with warm bread.
SPICY GRILLED SHRIMP SKEWERS
~Shared by Jim H., Calgary, Alberta, Canada
I suggest to use fresh shrimp for this as frozen thawed will create a
watery marinade, do not marinade for longer than 30 minutes or the acid
in the lemon juice will "cook" the shrimp, adjust the cayenne to suit
heat level, I have left the Tabasco as optional you may add it or omit
--- this shrimp is very good!
SERVES 6
2 large garlic cloves, chopped
1 1/2 teaspoons kosher salt (or use coarse salt)
1/2 teaspoon cayenne pepper (or adjust to suit heat level)
2 teaspoons paprika
1/4 cup olive oil
1 tablespoon fresh lemon juice
Tabasco sauce (optional and to taste)
2 lbs large raw shrimp, peeled and deveined
lemon wedge
In a small bowl crush the garlic with coarse salt; mix in cayenne
pepper and paprika.
Add in olive oil and lemon juice; mix until combine, then add in
Tabasco if using.
In a large bowl toss the shrimp with the garlic oil until evenly coated.
Cover and refrigerate for 30 minutes.
Meanwhile soak the wooden skewers in cold water for 30 minutes.
Preheat grill to medium heat, then lightly oil the grill grate.
Thread the shrimp onto the wooden skewers.
Cook the shrimp for 2-3 minutes per side or until opaque.
Serve with lemon wedges.
Source: Recipezaar
BABA GHANOUSH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 large eggplant
2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon minced garlic
1/3 cup olive oil
salt to taste
Pierce the eggplant 4 or 5 times with the tip of a paring knife.
Microwave on High for 6 to 8 minutes until softened, then place on a
plate, and allow to cool to room temperature. Peel off the skin and
stem, discard. Roughly chop the eggplant and place into the bowl of a
blender along with the tahini, lemon juice, garlic, and olive oil.
Puree until smooth, adding water if needed to make a thick paste;
season to taste with salt.
CHOCOLATE STRAWBERRY CREAM CAKE
~Shared by Doe, Oliver, B.C., Canada
Cake-
18 oz devil’s food cake
3 eggs
1 1/3 c milk
1/2 c oil
Topping-
284g - 10oz sweetened sliced strawberries, thawed
4 serv size instant vanilla pudding mix
1 c milk
1 c 35% whipping cream
fresh strawberries
Cake- In lg bowl, combine cake mix, eggs, milk & oil. Beat on
med speed for 2 mins. Spread batter in prepped pan. Bake for 30-40 mins
until tests clean.
Topping- Puree frozen berries with syrup in blender or proc. Poke holes
1” apart on top of cooled cake using handle of wooden spoon. Spoon
strawberry puree over top of cake, letting it soak into the holes. In
lg bowl combine pudding mix & milk. Beat on low speed for 2
mins. Chill 5 mins to thicken. Beat cream in separate bowl to stiff
peaks. Fold into pudding mix, gently but thoroughly. Spread over cake.
Garnish with fresh berries. Chill 4 hrs or overnight before serving.
Store leftovers chilled.
Tips- Allow at least 4 hrs or overnight before serving to let flavors
& textures mellow. Sub raspberries for strawberries if desired.
SEASHELL HOT DOG BAKE
~Shared by Linda H., Rosharon, TX
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
1. Preheat oven to 350 degrees F. Prepare macaroni according to package
directions; drain and set aside.
2. In a large skillet cook onion and garlic in hot butter over medium
heat until nearly tender. Stir in frankfurters and cook until lightly
browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to
boiling. Remove from heat. Stir in sour cream and half of the cheeses.
Stir mixture into the drained pasta. Spoon into a 2-quart casserole.
3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle
with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese
melts. Makes 6 servings
Source: Better Home
and Garden
TONY'S CHICKEN ENCHILADA CHEESE DIP
~Shared by Jim D., WA
Ingredients
8 oz. Duke's Mayonnaise
4 oz. can green chilies
8 oz. bag shredded cheddar cheese
1 can Mexican style tomatoes
4 boneless chicken breasts
8 oz. cream cheese
Preparation
Let the cream cheese soften. Broil chicken breasts until done. Let
chicken cool. Preheat oven to 325°F. Drain tomatoes and blend with
chilies, cheddar cheese, and mayonnaise in a large bowl. Fold in
softened cream cheese. Pull the chicken breasts apart into small,
shredded pieces and blend into mix. Pour mixture into a baking dish and
bake dip 45 minutes. Serve warm with tortilla chips.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Source: Duke's
Mayonnaise
ANISSABO (Pea Soup)
~Shared by Treva, NC
Native American Recipe, Nation/Tribe: Cree
Servings: 4-6
Ingredients
2 cups Dried peas, soaked
20 oz. can Hominy
1 cup Celery leaves
16 oz. Water
Two pinches each of thyme, salt, pepper, and savoury can be substituted
for the celery leaves, as can 1 cup of cilantro leaves.
Directions
When the soaking peas are soft, put them in a large pot with the rest
of the ingredients, except the hominy. Simmer until the peas are tender
but still firm. Add the hominy and cook until thickened. Serve hot.
VELVET 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 (16 ounce) packages cubed Mexican processed cheese
2 cups mayonnaise
1 (4 ounce) jar chopped pimentos, drained
1 (7 ounce) can diced green chilies
Place cheese in saucepan and melt over low heat. Add other
ingredients and mix well. Serve with chips.
MOM'S PECAN PIE
~Shared by Pam, Swanton, OH
This is a real winter holiday favorite, given to Bill by Mom.
Beat the following ingredients together with an electric mixer:
5 extra large eggs
1 cup sugar
1 tsp. salt
1 quarter pound melted butter
1 cup dark Karo Syrup
1/2 Real Pure Maple Syrup*
BY HAND, stir in 1 1/2 cup pecan halves. Pour this mixture
into a 10 " pie shell (made with Ma's Pie Crust recipe) and bake at
3750 F. for 40 to 50 minutes until filling is set and pastry is nicely
browned.
Note: As a variation, you can use walnuts instead of pecans,
and produce a walnut pie. Don't tell Mom!
*If you’re not gonna bother to go get the good stuff, then just put in
a cup and a half of Karo. Don’t, for God’s sake, screw it up
with those gawdawful “butter” flavored goos, or some “lite” product
that isn’t even syrup at all!
Source: From Pam and Bill's family cookbook
MEAT LOAF FOR A CROWD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
40 lbs. ground beef
16 eggs, lightly beaten
8 cups old fashioned oats
5 cups tomato juice
3 large onions, chopped
1/3 cup salt
2 tbs. salt
SAUCE
3 cups water
1½ cups ketchup
6 tbs. vinegar
2 tbs. prepared mustard
2 tbs. brown sugar
Combine beef, eggs, oats, tomato juice, onions, salt and pepper. Form
into 16 loaves. Place in 9 x 5 x 3" loaf pans. Combine sauce
ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to
2 hours or until no pink remains, basting once with remaining sauce.
ICEBOX LEMONADE CAKE
~Shared by Johnny, LA
1 prepared angel food cake
1 quart vanilla ice cream
1 6-ounce can frozen lemonade (keep this semi-frozen—slushy)
1 small carton Cool Whip, flavored with 1/2 tsp. lemon extract
grated lemon peel, for garnish
Slice cake cross-ways into three even layers. Soften ice cream just
enough to thoroughly fold in the lemonade. Spread the bottom layer of
the cake with ice cream. Add the second layer, spread with the
remaining ice cream. Add third layer and spread entire cake with the
Cool Whip. Freeze cake in the freezer. Take cake out of the freezer
about half an hour before serving time. Garnish with grated lemon peel.
HAMBURGER STEAK AND ONIONS WITH GRAVY
~Shared by Jim H., Calgary, Alberta, Canada
This is my all-time favorite recipe for hamburger steak and onions. If
I'm just cooking for me, I skip the gravy (they're very juicy without)
and increase the onions because I like extra with every bite! Add the
gravy to turn it into a wonderful smothered "steak". I found the recipe
during a web search and tweaked it. Listed cooking time is for the
steaks, onions and gravy.
SERVES 4
Steak and Onions
1 lb ground chuck
1 egg, lightly beaten
1/4 cup plain breadcrumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce, plus an extra dash
1 cup halved thinly sliced onion
1 tablespoon oil
Gravy
2 tablespoons self-rising flour
1 cup beef broth
1 tablespoon dry sherry (don't use cooking sherry)
salt and pepper, to taste
Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt,
onion powder, garlic powder and Worcestershire sauce. Form into 4
patties, or as many as you want, depending on how large you want your
"steaks".
Heat the oil in a large skillet over medium heat. Fry the patties and
onions in the oil until patties are nicely browned, about 4 minutes per
side, or until done if not making gravy. Remove the patties to paper
towels.
If NOT MAKING GRAVY, continue cooking the onions until they turn golden
brown and caramelize. Remove onions and serve atop hamburger "steaks".
Stop here!
If MAKING GRAVY, sprinkle flour over the onions and drippings in the
skillet. Stir, scraping up brown bits off the bottom as you go.
Gradually add the beef broth and sherry.
Bring to a boil, then simmer and stir over medium-low heat about 5
minutes, or until gravy thickens. Taste and adjust seasonings with salt
and pepper as needed.
Reduce heat to low, return patties to the gravy, cover and simmer 15
minutes or until cooked through.
Source: Recipezaar
BALSAMIC VINEGAR DRESSING
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 C. balsamic vinegar
1 C. honey
2 T. minced fresh basil
3 t. onion powder
2 garlic cloves peeled
1 t. white pepper
1 t. dried oregano
1 t. dried thyme
1 t. dill weed
1 t. prepared mustard
3 C. vegetable oil
In a blender combine half of the first 10 ingredients; cover and
process until blended. While processing, gradually add half
of the oil in a steady stream. Transfer to a 1 1/2 qt.
container. Repeat with remaining ingredients. Cover
and refrigerate until serving.
FRUIT & NUT PALATES
~Shared by Doe, Oliver, B.C., Canada
Makes about 30
6 oz semi-sweet chocolate, finely chopped
1 1/2 tsp oil
30 dried cherries, halved
30 raw pistachios, halved
Pour enough water in bottom of d.b. or pot to come up 1" sides. About 3
c. Bring to a boil. Take from heat. Place chopped choc in top of d.b.
or metal bowl that just fits over bottom pan. Let stand until melted,
about 10 mins. Stir until smooth. Remove bowl from bottom pan and let
cool to room temp, 30 mins. Stir in oil until blended. Line lg baking
sheet with wax paper or parchment. Using 1 tsp measure, spoon 3/4"
rounds of choc onto paper about 1" apart. Lift pan about 4" above
counter, drop once or twice, so that choc spreads evenly into circles.
Arrange 2 cherry halves and 2 nut halves on each round. Let stand at
room temp for 30 mins. Chill for 10-15 mins or til choc can be easily
lifted from paper. Can be layered between wax paper in airtight
container and stored up to 5 days.
Sub- You can use white choc or milk choc. If white- reduce oil to
3/4tsp. If milk choc reduce oil to 1 tsp. You can use other dried
fruits (raisins, blueberries or cranberries) and nuts (almonds, pecans,
hazelnuts.)
WHITE RANCH MACARONI
~Shared by Linda H., Rosharon, TX
Linda’s Adaptation of the Hidden Valley Ranch recipe.
3 cups uncooked gemelli, rotini or cellentani s noodles*
1 small pkg frozen broccoli florets
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded Muenster cheese or part Muenster and part Cheddar
½ pkg Real Bacon pieces
1/2 cup unseasoned dry breadcrumbs
½ cup French Fried Onions
2 tablespoons butter,
Preheat oven to 350° Fahrenheit.
Bring broccoli to boil iin water for pasta. Add pasta and
cook according to package directions; rinse and drain.
Combine evaporated milk, Hidden Valley Garlic Ranch, bacon and eggs in
medium bowl. Stir in shredded cheese. Add cooked pasta; mix well.
Spoon pasta mixture into sprayed 1 1/2 quart casserole.
Combine breadcrumbs, fried onions and butter in food processor.
Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated
through.
Serves: 6
*Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew
SCHNITZEL
~Shared by Jim D., WA
1 package of 2 butterflied pork chops
1 box Cornflake crumbs
3 eggs
2 cups flour
Melted butter
2-3 fresh lemons
shortening
Trim all fat from chops and cut each in half. Using meat hammer,
starting with larger side pound pork, flipping over repeatedly until
fairly thin, then switch to smaller side of hammer and continue until
pork is wafer thin. You will probably be able to
cut these in half also. The 2 butterflied pork pieces that
you start out with should multiply to 8 good sized servings.
This is the most time consuming process of this meal. Once
this is done, the rest goes fast and easy.
Place flour in a plate, spread out, about 1/2 inch deep. In a
second plate beat 3 eggs, and in a third plate pour in cornflake crumbs.
Take each super thin piece of pork and coat it in flour first, then in
the egg, then into the cornflake crumbs and make sure it is heavily
coated. Place that on a 4th plate until all are coated
completely.
Fry, preferably in an electric skillet, on high, in about 1" of
shortening, a few pieces at a time. They cook super fast,
being so thin, so watch carefully. Be sure you have the rest
of the meal ready to serve BEFORE you start cooking the schnitzel as
you can have all of it cooked in just a matter of 5 minutes or so. I
always prepare the schnitzel first, then cook everything else, then
right before my other dishes are ready to put on the table, I cook the
schnitzel.
To serve the schnitzel, have melted butter on the table with a spoon in
it and 2 to 3 lemons cut in half. Individuals should drizzle
the butter across the pork then squeeze on a little lemon.
ZUCCHINI APPETIZER OR CASSEROLE
~Shared by Treva, NC
3 c. zucchini, sliced thin
1/2 c. Bisquick
1/2 c. grated Parmesan cheese
1/2 c. oil
1/2 c. chopped onion
6 eggs (or 12 egg whites) slightly beaten
1/2 tsp. salt
1 tsp. oregano or Italian seasoning
Mix all ingredients except zucchini. By hand with spoon add zucchini.
Pour into greased 9x13 inch pan. Bake at 350 degrees for 30 minutes
until golden brown on top.
BAYOU BRUNCH
~Shared by Pat, Merritt Island, FL
Serves 8
Prep Time: 30 Min
Cook Time: 1 Hour 10 Min
Ready In: 1 Hour 40 Min
INGREDIENTS:
4 oz Italian sausage, casings removed
1/2 (1 lb) loaf day old French bread, broken into small pieces
3 Tbs butter, melted
1 lb shredded Monterey Jack cheese
1 1/2 C whole milk
10 eggs
1/3 C white wine
3 green onions, chopped
2 tsp Dijon mustard
1/4 tsp black pepper
1/4 tsp red pepper flakes or to taste
Dash of hot pepper sauce or to taste
1 C sour cream
1/2 C Parmesan cheese
DIRECTIONS:
Preheat oven to 325F.
1. Place sausage in a skillet over medium-high heat. Cook, stirring
constantly until evenly browned. Drain grease, and set aside.
2. Spread bread pieces in the bottom of a 9x13” baking dish. Drizzle
melted butter over the bread pieces, then sprinkle in the cooked
sausage. Cover with shredded cheese. In a medium bowl, whisk together
the eggs, milk, white wine, Dijon mustard, and green onions. Season
with black and red pepper. Pour the egg mixture over everything in the
baking dish. Cover, and refrigerate overnight.
3. Remove the dish from the refrigerator 30 minutes prior to baking to
allow it to come to room temperature.
4. Cover the dish, and bake for 30 minutes in the preheated oven. Then
uncover, and bake for an additional 30 minutes. Remove from the oven,
and spread sour cream over the top. Sprinkle with Parmesan cheese.
Return to the oven for an additional 10 minutes, or until cheese is
starting to brown slightly.
KNACKWURST REUBEN
~Shared by Larry Holmes, Toronto, Canada
1 pound knackwurst (4 sausages)
1/3 cup prepared Thousand Island dressing
4 oval slices dark rye or pumpernickel bread
1 can (8 ounces) sauerkraut, drained and rinsed
4 slices Swiss cheese (about 6 ounces)
dill pickles (optional)
Preheat the broiler. Without cutting all the way through,
slice each sausage almost in half lengthwise. Place the split
sausages, cut sides down, on the greased rack over a broiler
pan. Broil them 4 inches from the heat until lightly browned,
about 6 minutes, turning once during broiling.
Meanwhile, spread Thousand Island dressing on one side of the each
bread slice. Place one sausage, cut side up, on each slice of
bread. Top each with one-quarter of the sauerkraut and a
slice of cheese.
Return the sandwiches to the broiler and broil until the cheese melts,
about 1 minute. Transfer the sandwiches to serving plates and
serve with pickles, if desired.
Prides four servings.
CHICKEN AND NOODLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 cup.) evaporated milk
1/2 cup. chopped celery
1/2 cup. chopped onion
1 (4 oz.) jar (1/2 cup.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbs. Flour
1/4 cup. cold water
Remove chicken from bones, and cut in small pieces. Place it and broth
in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add
celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to
boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15
minutes. Combine flour and water. Stir into boiling broth. Cook,
stirring constantly, until chicken broth mixture thickens and bubbles.
HOMEMADE NOODLES
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon
salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10
minutes. Roll very thin (about an 18 x 12 inch rectangle) on floured
surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide.
Unroll, spread out, and let dry 2 hours. (If desired, store in a
covered container until needed or freeze in plastic bags.)
Makes 6 oz. noodles or about 3 cups cooked noodles.
PASTA FAZOOL
From the region of Puglia
~Shared by Johnny, LA
Warm 4 tablespoons of fruity extra-virgin olive oil in a large saucepan
and gently sauté ½ onion, chopped, a peeled and chopped carrot, a rib
of chopped celery and some minced garlic. Open a can of cannelini beans
and drain, then add to the vegetables along with 4 chopped plum
tomatoes, a pinch of fresh rosemary, and 2 cups boiling water. Bring
back to a boil, then reduce heat and simmer for thirty minutes.
Transfer about 2 cups of the beans and their liquid to a food processor
and process to a thick puree.
Stir the puree back into the beans. Add ½ pound of ziti (or other
pasta) and another 1-2 cups of boiling water to the beans in the pot.
Cook, stirring constantly, until the pasta is tender, about 10 minutes.
Remove from heat. Add salt and lots of black pepper to taste.
Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle
of chopped flat-leaf parsley, and some Parmigiana.
CHICKEN PARMESAN EXPRESS
~Shared by Jim H., Calgary, Alberta, Canada
An easy dish with lots of flavor. It is one of those dishes I get a
craving for.
SERVES 4
1 (12 ounce) package angel hair pasta
4 skinless boneless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
3 tablespoons butter or margarine
1 (14 ounce) jar spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese (for sprinkling)
1/4 cup fresh parsley or basil sprig, chopped
Place the chicken between two sheets of heavy duty plastic wrap and
flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
Dip chicken in the egg and coat with breadcrumbs.
Melt butter in a large skillet over medium heat. Add the chicken and
cook for 8 minutes on each side or until chicken is fork tender and no
pink remains.
While chicken is cooking, bring water to a boil for pasta.
When chicken is cooked, pour spaghetti sauce into pan around chicken
(but not covering it). Turn heat to low and heat sauce thoroughly.
Cook pasta according to package directions.
Place the angel hair on a serving platter, top with the chicken breasts.
Pour the sauce over chicken and sprinkle with the cheeses.
Garnish with the parsley or basil.
Source: Recipezaar
BEEF TENDERLOIN ASTURIAS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Heat olive oil in a large skillet over medium-high heat until smoking.
Season steaks to taste with salt and pepper, then sear on both sides in
hot oil. Reduce heat to medium and continue cooking until steaks reach
desired doneness, about 6 minutes for medium-rare. Remove steaks from
skillet and keep warm.
Stir in minced onion and cook until softened and translucent, about 5
minutes. Season with paprika and cook for an additional minute.
Increase heat to medium-high, then pour in wine. Simmer until the wine
has reduced by half, then add the beef broth, return to a simmer, and
cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped
parsley.
RASPBERRY ANGEL TRIFLE
~Shared by Doe, Oliver, B.C., Canada
Preheat 325.
10”tube pan, ungreased
Trifle bowl or lg glass serving bowl
Cake-
16 oz - 450g white angel food cake mix
Custard-
4 egg yolks
1/4 c sugar
3/4 c flour
3 c milk
Filling-
2 c 35% whipping cream
1/4 c orange liqueur
3 c fresh raspberries
Garnish-
3 tbsp toasted, sliced almonds
1 oz semi-sweet chocolate, melted
Cake- Prepare, bake & cool cake as to pkg directions. Cut cake
in half. Reserve half in freezer for your next dessert. Tear rem half
into bite size pcs.
Custard- In lg pot, combine egg yolks, sugar, flour & milk.
Cook, over med heat, stirring constantly until thickened, about 5 mins.
Cover tightly with saran, pressing against the surface to prevent a
skin from forming. Chill thoroughly.
Filling- In lg bowl, beat whipping cream & liqueur to stiff
peaks. Fold half of cream mix into custard.
Assembly- Spread half of custard filling in trifle bowl. Put half of
cake pcs on top. Sprinkle half of berries over cake. Repeat layers with
rem custard filling, cake & berries. Spread rem whipped cream
on top. Sprinkle almonds on top & drizzle with melted choc, if
desired. Store leftover dessert in fridge.
DEVILED CHIP CASSEROLE
~Shared by Linda H., Rosharon, TX
1-16 oz. pkg small shell noodles, cooked & drained
1 lb bacon, fried and crumbled
1 can deviled ham
1 16oz carton sour cream
1 egg
3 Cups sharp cheddar cheese, shredded
Small onion, minced
About 2 cups potato chips, crushed
In a bowl, beat egg, add deviled ham and sour cream. Toss with cooked
noodles, add minced onion. Layer half of the noodle mixture in a 2 1/2
qt casserole. Layer half of the cheddar cheese, potato chips and bacon
(in that order). Repeat layers one more time beginning with noodle
mixture. Bake 350 for 30-35 minutes.
Serves 6
Source: Recipecircus.com
SAUTEED CHICKEN BREASTS WITH SALSA VERDE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 20 Minutes
Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy
this tangy green sauce often accompanies poached chicken or fish and
boiled meat. We think it's delicious on sautéed and grilled foods as
well.
INGREDIENTS
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
3 cloves garlic, 1 whole, 2 minced
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon dried thyme
DIRECTIONS
Put the parsley, capers, the whole garlic clove, the lemon juice,
anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of
the pepper into a food processor or blender. Pulse just to chop, six to
eight times. With the machine running, add the 1/2 cup oil in a thin
stream to make a slightly coarse puree. Leave this salsa verde in the
food processor; if necessary, pulse to re-emulsify just before serving.
In a large frying pan, heat the remaining tablespoon of oil over
moderate heat. Season the chicken breasts with the remaining 1/4
teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the
hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook
until almost done, about 3 minutes longer. Add the minced garlic and
cook for 30 seconds, stirring. Cover the pan, remove from the heat, and
let steam 5 minutes. Serve the breasts with their juices and then the
salsa verde poured over the top.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 443 Fat. Total: 32g Carbohydrates, Total: 2g
Cholesterol: 87mg Sodium: 1062mg Protein: 35g
Fiber: 0g % Cal. from Fat: 65% Fat, Saturated: 0g
Source: Quick From Scratch - Italian
DEER STEW
~Shared by Treva, NC
Native American Recipe: Chumash Santa Inez Band/Tachi Yokuts/ Luiseno
& Tongva. Offered by Onokok Qilikutayuwit ... who learned this
from family recipe.
Ingredients
4 lbs deermeat
2 bay leaves
6 med whole potatoes
Italian seasoning
onion, carrots, nopalas, garlic
3 sweet potatoes, cut into chunks
1 jar Pace picantesauce
stewed tomatoes
jalapenos
cayenne powder - 1 tablespoon
6 celery stalks
Directions
Wash meat real good; remove fat, cut into bit size chunks. Roll the
cubes in flour, fry then in a cast iron pan with oil on the bottom of
pan, until golden brown, remove and drain, but save stock. Put all
ingredients into a crock-pot and cook all day. Add what ever seasoning
you want. Put left over stock into crock-pot after straining grease.
Note: Cook slow all day, this will help in taking away the game taste.
Serve with home made tortillas.
CHOCOLATE BUTTERMILK CAKE
~Shared by Mary H., Montreal, Canada
Butter and flour an 8" square pan. Set the oven at 350
degrees F.
Stir together:
1 2/3 cups flour
1 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Beat in:
1 cup buttermilk or sour milk (just add 2 - 4 tablespoons vinegar to
milk to make sour milk)
1/2 cup melted shortening or oil (I used oil)
1 1/2 teaspoons vanilla
Stir until smooth. Spread in pan. Bake about 30
minutes. Mmmmm!!
PEPPERCORN RANCH DRESSING
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core,
a handy new kitchen tool.
Makes 1 1/4 cups.
1 1/2 tsp. four-peppercorn blend, coarsely crushed (black, pink, white
and green peppercorns)
3/4 cup mayonnaise
1/4 cup buttermilk
1 Tbsp. lemon juice, freshly squeezed
1 tsp. granulated sugar or more to taste
1 Tbsp. chopped fresh tarragon
1/2 tsp. salt
In a mixing bowl, combine all ingredients, mixing well.
Place in a glass container with lid and refrigerate until ready to use.
Will keep for about 10 days, refrigerated.
Use on salads of your choice or use as a dip for veggies.
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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TIJUANA TORTA
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 15-ounce can black beans or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeno
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage
Instructions
1. Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado,
onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half
horizontally. Pull out most of the soft bread from the center so you?re
left with mostly crust. Divide the bean paste, avocado mixture and
cabbage evenly among the sandwiches. Cut each in half and serve.
Tips
Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
Note: While we love the convenience of canned beans, they tend to be
high in sodium. Give them a good rinse before adding to a recipe to rid
them of some of their sodium (up to 35 percent) or opt for low-sodium
or no-salt-added varieties. (This recipe is analyzed with rinsed,
regular canned beans.) Or, if you have the time, cook your own beans
from scratch.
Nutrition Information
Per serving: 354 calories; 9 g fat (1 g sat, 5 g mono); 0 mg
cholesterol; 60 g carbohydrate; 17 g protein; 17 g fiber; 682 mg
sodium; 639 mg potassium.
Nutrition bonus: Folate & Vitamin C (29% daily value),
Potassium (18% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat
Source: EatingWell
Magazine
LOW FAT MOCHA CHEESECAKE BARS
~Shared by Treva, NC
Creamy, coffee-spiked filling in a crust of chocolate crumbs.
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to
extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge
topping to crumbs; pulse to moisten. Press firmly in prepared pan.
Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2
minutes. Stir over low heat until steaming and granules dissolve.
Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed
until smooth. On low speed, beat in sour cream, the coffee mixture and
chocolate until blended. Pour into crust, cover and refrigerate 4 hours
or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips,
then each strip into 6 bars. Add coffee beans to top.
Nutrition Facts
Amount Per Serving Calories 84 Total Fat 4 g Saturated Fat 2 g
Cholesterol 8 mg Sodium 88 mg Total Carbohydrate 11 g Dietary Fiber 0 g
Protein 2 g
4 hr includes chilling time
NUTTY BRUSSELS SPROUTS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound small Brussels sprouts
- 1 teaspoon virgin olive oil
- 8 toasted hazelnuts or almonds, chopped
- 1/8 teaspoon ground cardamom
DIRECTIONS
Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes. Remove
sprouts to a serving bowl and stir in olive oil, nuts and cardamom.
Nutritional Information Per serving (1/4 of recipe): Calories: 62, Fat:
3 g, Sodium: 22 mg, Protein: 3 g, Carbohydrate: 9.1 g, Cholesterol: 0 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: Light and Easy Diabetes Cuisine
SUGAR-FREE BLUEBERRY PIE
~Shared by Maggie, TX
Servings: 8
Ingredients
4 cup blueberries, fresh or thawed frozen (unsweetened)
4 teaspoons Sweet and Low
1/4 teaspoons cinnamon
1/8 teaspoons nutmeg
1 tablespoons lemon juice
2 tablespoons quick tapioca
8-10 drops liquid butter flavoring
1 pie crust
Directions
Line 10" pie plate with crust Pick over, wash and drain berries. Mix
next 6 ingredients together in small bowl Toss with berries being
careful to not crush the berries too much pour berries in crust, making
sure all the "goodies" are scraped from the bowl. Cover with top crust,
slit for steam to escape. Bake at 425 for 10 minutes, reduce heat to
325 for 45 minutes or until crust is golden brown and filling is
bubbly. Cool on wire rack, serve with dollop of Lite Cool Whip or small
scoop of vanilla ice cream if desired.
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SCALLOPS WITH RED PEPPER SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 large red bell pepper, cut into fourths
- 1/8 teaspoon salt
- 10 drops red pepper sauce
- 1 clove garlic, finely chopped
- 1/4 cup plain nonfat yogurt
- 1 pound bay scallops
- 1/4 cup sliced green onions (with tops) - Fresh
cilantro leaves
DIRECTIONS
Place steamer basket in 1/2 inch water in saucepan or skillet (water
should not touch bottom of basket). Place bell pepper in basket. Cover
tightly and heat to boiling; reduce heat. Steam 8 to 10 minutes or
until tender.
Place bell pepper, salt, pepper sauce and garlic in blender or food
processor. Cover and blend or process on medium speed until almost
smooth. Heat in 1-quart saucepan over medium heat, stirring
occasionally, until hot; remove from heat. Gradually stir in yogurt;
keep warm.
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over
medium-high heat. Add scallops and onions; stir-fry 4 to 5 minutes or
until scallops are white in center. Serve sauce with scallops. Garnish
with cilantro.
Nutritional Information Per Serving: Calories: 115; Fat: 1 gram;
Carbohydrates: 6 grams; Protein: 20 grams; Sodium: 270 mg; Cholesterol:
35 mg Exchanges: 3 Low-Fat Meat; 1 Vegetable
MULLED "CIDER"
~Shared by Mary S., Nashville, TN
Yield: 7 (1 cup) servings
INGREDIENTS
- 6 cups hot decaffeinated or caffeinated tea
- 1 cup orange juice
- 2 tablespoons lemon juice
- 3/4 cup Splenda, or to taste
- 1/2 teaspoon vanilla
- 1/4 teaspoon orange extract
- 1 cinnamon stick
- 6 whole cloves
DIRECTIONS
Combine all ingredients in a large saucepan. Bring to a simmer. Simmer
for 20 minutes to allow the spices to permeate the liquid.
Ladle into mugs. Leftovers will keep in the refrigerator 2 to 3 days.
Rewarm in the microwave.
Nutritional Information Per Serving (1 cup): Calories: 30, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 7 mg, Dietary Fiber: 0 g, Sugars: 6 g,
Protein: 0 g
Diabetic Exchanges: 1/2 Carbohydrate
Source: "The Diabetes Snack Munch Nibble Nosh Book"
SCALLOPS WITH BASIL TOMATO SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon margarine
- 3/4 cup chopped onions
- 1 teaspoon crushed garlic
- 3/4 cup diced sweet green pepper
- 3/4 cup sliced mushrooms
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- 2 tablespoons tomato paste
- 1-1/4 teaspoon dried basil (or 2 tablespoons chopped fresh)
- 1 pound scallops, sliced in half if large
- 1 tablespoon grated Parmesan cheese
DIRECTIONS
In large nonstick skillet, melt margarine; saute onions, garlic, green
pepper and mushrooms until softened, approximately 5 minutes. Stir in
flour and cook for 1 minute, stirring.
Add milk, tomato paste and basil; cook, stirring continuously, until
thickened, 2 to 3 minutes.
Add scallops; cook just until opaque, 2 to 3 minutes. Place on serving
dish; sprinkle with Parmesan cheese.
Nutritional Information Per Serving:
Calories: 216, Carbohydrate: 16 g, Protein: 25 g, Fiber: 2 g,
Fat: 6 g, Sodium: 290 mg, Cholesterol: 47 mg
Diabetic Exchanges: 3 Vegetables, 2-1/2 Very Lean Meat, 1/2 Fat
Source: The Best Diabetes Cookbook
GAME HENS WITH CHUTNEY-MUSTARD GLAZE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup prepared mango chutney, chopped
- 1 tablespoon Dijon mustard
- 2 Cornish game hens, split and skinned (about 1-1/4 pounds
each)
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare the rack of a shallow
roasting pan with nonstick pan spray.
Combine the chutney and mustard; brush about 1/2 of the mixture over
all surfaces of the hens. Place the hen halves meaty side up on the
prepared rack in the roasting pan.
Bake about 50 minutes, or until the hen halves are tender, brushing
often with the remaining chutney mixture and pan drippings during the
cooking time.
Nutritional Information Per Serving (1/2 hen):
Calories: 145, Fat: 3 g, Cholesterol: 79 mg, Sodium: 128 mg,
Carbohydrate: 11 g, Dietary Fiber: 0 g, Sugars: 11 g, Protein: 18 g
Diabetic Exchanges: 1/2 Fruit, 3 Very Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
BAKED EGG ROLLS
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 tablespoon lite soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon rice or white vinegar
- 1/4 teaspoon packed brown sugar
- 2 teaspoons Asian sesame oil
- 1/2 cup thinly sliced green onion tops
- 2 cups fresh bean sprouts
- 2 cups finely chopped Chinese cabbage
- 1 cup small cooked shrimp, chopped
- 12 egg roll wrappers
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 400 degrees F. Spray a large baking sheet with
nonstick spray coating and set aside. In a small bowl, mix together the
soy sauce, cornstarch, and vinegar until smooth. Stir in the sugar. Set
aside.
In a large nonstick skillet, combine the oil, onion, bean sprouts, and
cabbage. Cook over medium-high heat, stirring frequently, about 3
minutes, or until the vegetables are softened. Stir in the reserved
cornstarch mixture and the shrimp, and cook 1 or 2 minutes longer or
until the sauce has thickened. Remove to a strainer, and drain off
excess liquid.
To fill each egg roll, lay a wrapper on a flat surface with one corner
facing you. Lay about 3 tablespoons of filling in a line horizontally
across the center of the wrapper, leaving about 1-1/2 inches at each
pointed end. Fold the pointed end of the wrapper facing you over the
filling. Fold in the pointed ends at the sides of the wrapper over the
filling.
Brush the remaining pointed end of the wrapper with cold water. Fold
the remaining end of the wrapper over the filling, rolling to make the
traditional egg roll shape. Transfer to the baking sheet. Spray the egg
rolls lightly with nonstick cooking spray.
Bake for 13 minutes, or until the wrappers are crisped. The egg rolls
are best served hot from the oven. Egg rolls can be cooled, covered,
and refrigerated for up to 24 hours before serving. Rewarm in a 350
degree oven for 9 to 11 minutes.
Nutritional Information Per Serving (1 egg roll):
Calories: 117, Fat: 1 g, Cholesterol: 24 mg, Sodium: 265 mg,
Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Vegetable
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Click
if you have a submission for the Diabetic Choices Recipe section of
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SEAFOOD ENCHILADAS
~Shared by Mary S., Nashville, TN
4 ounces frozen crab-flavored fish pieces or crabmeat
2/3 cup skim milk
2 tablespoons all-purpose flour
Dash salt
1/4 cup shredded cheddar cheese (1 ounce)
1/2 4-ounce can chopped green chili peppers (2 tablespoons)
4 6-inch flour tortillas
2 tablespoons salsa
Thaw crab-flavored fish pieces or crabmeat, if frozen. Cut
into bite-size pieces; set aside.
In a 2-cup measure stir together skim milk, flour, and salt.
Cook, uncovered, on 100% power (high) for 1-1/2 to 2-1/2 minutes (2-1/2
to 3-1/2 minutes in a low-wattage oven) or till thickened and bubbly,
stirring every 30 seconds. Stir in cheese till melted. Stir
in crab and green chili peppers. Divide crab mixture among
tortillas, spreading down the center. Roll up tortillas.
Place filled tortillas, seam side down, in 2 individual au gratin
dishes. Cover with vented clear plastic wrap. Cook
on 70% power (medium-high) for 3 to 4 minutes (2 to 3 minutes on high
power in a low-wattage oven) or till heated through.Top tortillas with
salsa. Cook, covered, on medium-high (high power in a low-wattage oven)
about 30 seconds or till salsa is hot. Makes 2 servings.
COCONUT-LIME CHICKEN & SNOW PEAS
~Shared by Jim D., WA
Double the flavor, halve the work—simply by using the same tangy
combination of coconut milk, lime juice and brown sugar for both
poaching the chicken and dressing the salad. Crisp romaine lettuce,
cabbage and snow peas add freshness and an irresistible crunch.
Servings: 2 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Sat Fat, Low Calorie, Healthy Weight, Diabetes Appropriate,
Heart Healthy, Low Sodium
Ingredients:
1 cup “lite” coconut milk (see Tips for Two)
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon salt
8 ounces chicken tenders
4 cups shredded romaine lettuce
1 cup shredded red cabbage
1 cup sliced snow peas
3 tablespoons minced fresh cilantro
2 tablespoons minced red onion
Steps:
1: Preheat oven to 400°F. 2 . Whisk coconut milk, lime juice, sugar and
salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the
dressing to a large bowl; set aside. Place chicken in the baking dish;
bake until cooked through, about 20 minutes.
2: Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to
the large bowl with the dressing; toss to coat. Divide between 2 plates.
3: Transfer the chicken to a cutting board and thinly slice. Arrange
the chicken slices on top of the salads. Drizzle 1 tablespoon of the
coconut cooking liquid over each of the salads.
Nutrition: (Per serving)
Calories - 186
Carbohydrates - 14
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 0
Protein - 29
Cholesterol - 67
Dietary Fiber - 4
Potassium - 473
Sodium - 191
Nutrition Bonus - Vitamin A (140 daily value), Vitamin C (120 dv),
Folate (40 dv), Iron (15 dv).
The dressing (Step 2) will keep for up to 2 days.
Tips for Two: Refrigerate leftover coconut milk for up to 4 days or
freeze for up to 2 months. Use to make extra Coconut-Lime Dressing;
drizzle on sliced fresh fruit; use as some of the liquid for cooking
rice; make a Pineapple-Coconut Frappe.
Source: EatingWell
UNCLE BEN’S® SESAME CHICKEN STIR-FRY
~Shared by Maggie, TX
Serves: 2
Prep Time: 20 minutes
Ingredients
1 package UNCLE BEN’S® READY RICE® Jasmine
1 boneless skinless chicken breast thinly sliced (approximately 1 cup
cooked; 8 oz. raw)
1/2 cup carrots cut into matchsticks
1/2 cup snow peas
2 Tbsp. reduced sodium soy sauce or lite soy sauce
1/2 tsp. toasted sesame oil
1 8 oz. can sliced water chestnuts with fluid
ginger powder (1-2 teaspoons)
1 Tbsp. whole sesame seeds
1 spray of cooking spray
Instructions
1. Marinate sliced chicken breast in lite soy sauce. Heat large pan or
wok over high heat. When pan is hot, lightly coat with cooking spray
and add the chicken and soy sauce.
2. Cook chicken for 1-2 minutes, add the sesame seeds and ginger
powder, stir to coat. Add the carrots, snow peas, water chestnuts,
including liquid, and toasted sesame oil.
3. Prepare UNCLE BEN’S® READY RICE® Jasmine Rice according to package
directions. Set aside.
4. Cook until vegetables are crisp tender. Add rice; toss to combine.
5. Serve hot.
Click
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for posting. Thanks!
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CORN AND SALSA TORTILLA SOUP
Adapted from Rachel Ray.
3 pasilla or poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 Tablespoons vegetable oil
1 teaspoon ground cumin
6 ears fresh corn, kernels cut from the cob, or two 10-ounce boxes
frozen corn kernels
1 red onion, chopped
3 cloves garlic, crushed
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
2 avocados, chopped
1 lime
Cilantro
Sour cream
Preheat the broiler. Cover a baking sheet with aluminum foil
and dust with nonstick cooking spray. Broil the chiles until
blackened, about 10 minutes. Transfer to a bowl, cover and
let cool. Once cooled, the skin will easily peel
off. Slice the chile down the middle to remove the seeds and
chop into bite size pieces.
Halve tortillas then cut crosswise into 1/2-inch-thick
strips. Preheat oven to 400 degrees. On a baking
sheet, toss the tortilla strips with 1 Tablespoon vegetable oil and
cumin. Bake until golden, about 10 minutes. Season
immediately with salt.
In a large deep skillet or dutch oven, heat the remaining 2 Tablespoons
of vegetable oil on medium-high heat. Add the corn and cook
until browned at the edges, 10 to 12 minutes. Add the red
onion and garlic, season with salt and pepper and cook until the onion
is softened, about 5 minutes. Stir in vegetable broth,
fire-roasted tomatoes and chiles. Bring to a boil and turn
off. Season to your liking with salt and pepper.
Divide the tortilla strips among four soup bowls and ladle the soup on
top. Top with chopped avocado, squeezes of lime, cilantro and
a dollop of sour cream.
Source: Noble
Pig
15-MINUTE MARINATED CHICKEN
Whenever I serve this to family and friends, which is quite often, I'm
bound to be asked for the recipe. It's a fast and tasty meal that I'm
happy to share with others.
INGREDIENTS
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
DIRECTIONS
Combine the first five ingredients; spread on both sides of chicken.
Place chicken on plate. Marinate at room temperature for 10-15 minutes
or for several hours in the refrigerator. Grill, uncovered, over medium
heat, turning once, for 10-15 minutes or until juices run clear.
Yield: 4 servings.
NUTRITIONAL INFO
Diabetic Exchanges: One serving equals:
3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm
carbohydrate, 28 gm protein, 4 gm fat.
Source: Cookingfor2.com
POT ROAST WITH SOUR CREAM GRAVY
1 (2-1/2-lb.) boneless chuck roast
2 Tbs. vegetable oil
1/3 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 2-inch pieces
3 medium onions, quartered
1 Tbs. flour
8 oz. sour cream
Brown roast on all sides in hot oil in a large Dutch oven; add water.
Reduce heat; cover and simmer 2-1/2 hours. Add potatoes, carrots, and
onions. Cover and simmer 30 minutes or until vegetables are tender.
Remove roast and vegetables to a serving dish. Drain off drippings,
leaving 1 tablespoon in pan; reserve remainder. Stir flour into
drippings in pan; cook voer medium heat until browned, stirring
constantly. Add water to reserved drippings to make 1 cup; stir into
flour and cook, stirring constantly, until smootha nd slightly
thickened. Add sour cream and cook, stirring constantly, until
thoroughly heated. Serve gravy with roast.
Yield: 3 to 6 servings.
Source: Southern Living 1979 Annual Recipes
POTATO GRATIN WITH SMOKED CHEDDAR CHEESE
Smoked Cheddar cheese makes this potato casserole extra-special. Serve
this potato gratin with meat or chicken for a fabulous meal.
Ingredients:
2 tablespoons butter
1 clove garlic, minced
2 pounds Russet potatoes (baking potatoes), peeled and thinly sliced
salt and freshly ground pepper
1 1/2 cups shredded smoked Cheddar cheese
1 1/2 cups heavy cream
3/4 cup whole milk
Preparation:
In a small skillet or saucepan over medium low heat, melt butter with
the minced garlic; cook for about 1 minute. Strain butter into a 2 1/2
to 3-quart baking dish and swirl to coat the bottom and sides of the
dish. Discard garlic.
Arrange half of the potatoes in the baking dish. Sprinkle with salt and
pepper and half of the cheese. Layer with the remaining potatoes,
sprinkle with salt and pepper, and top with the remaining cheese.
Combine the cream and milk; heat until the mixture begins to bubble.
Pour over the potatoes. Place the baking dish on a baking sheet (to
catch any spillovers) and bake for about 1 hour to 1 hour and 15
minutes, or until potatoes are tender.
Serves 6.
Source: About.com
- Southern Food
GREEN BEAN CASSEROLE
Prep Time: 10 min Inactive
Prep Time: hr min
Cook Time: 20 min
Level: Easy
Serves: 6 servings
Ingredients
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in
the butter. Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and House Seasoning,
to taste, to the onion mixture. Stir well. Pour into a greased 1
1/2-quart baking dish. Bake for 20 minutes, then top the casserole with
the Cheddar and bake for 10 minutes longer, or until the casserole is
hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.
Source: Paula Deen
SEAFOOD AND PASTA SALAD
4 cups (after cooking) cooked and chilled pasta (bow ties, spirals,
shells, etc.)
2 hard cooked eggs, shredded
3/4 lb lump crabmeat (don't use imitation crab), chilled
1/2 lb cooked medium-size shrimp, chilled
2-3 ribs of celery, diced
Dressing:
3/4 cup real mayonnaise
2 tbsp catsup
3-4 tbsp fresh lemon or lime juice
1 1/2 tsp dried dill weed
Salt to taste
In a large bowl, combine first 5 ingredients and toss lightly. In a
small bowl, combine dressing ingredients. Pour over the pasta mixture.
Toss until well coated. Place in refrigerator for several hours or
overnight before serving. Serve very cold on lettuce leaves with lemon
slices to garnish.
Serves 6.
ENCHILADA CASSEROLE
1/4 cup low-salt chicken broth
3/4 cup chopped onion
2 garlic cloves, minced
1 1/2 pounds ground raw turkey breast
Refried Beans
Enchilada Sauce, divided
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
Oregano sprigs (optional)
Heat chicken broth in a large nonstick skillet over medium heat. Add
onion and garlic, and cook 5 minutes or until tender, stirring
frequently. Add turkey, and cook over medium-high heat until browned,
stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada
Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring
occasionally.
Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish.
Dredge both sides of 6 tortillas in sauce; then arrange tortillas,
overlapping, in baking dish. Top with half of bean mixture and 1/4 cup
Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of
remaining tortillas with Enchilada Sauce, and arrange tortillas,
overlapping, over cheese. Top with remaining bean mixture, 1/4 cup
Enchilada Sauce, and remaining cheese. Bake at 350F for 30 minutes or
until bubbly. Let stand 10 minutes before serving. Garnish with
oregano, if desired.
Yield: 9 servings.
CALORIES 482 (18% from fat); FAT 9.4g (sat 3.9g,mono 2.4g,poly 1.7g);
IRON 6.8mg;
CHOLESTEROL 66mg; CALCIUM 402mg; CARBOHYDRATE 64.3g; SODIUM 1014mg;
PROTEIN 39.1g; FIBER 11.9g
Refried Beans
1 pound dried pinto beans or black beans
5 cups water
3/4 cup chopped onion
2 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from
heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 5 cups water, onion, and garlic;
bring to a boil. Cover, reduce heat, and simmer 2 hours or until
tender.
Drain beans in a colander over a bowl, reserving 1 1/2 cups cooking
liquid. Combine reserved cooking liquid, chili powder, cumin, pepper,
and salt in pan. Add half of beans, and mash. Stir in remaining beans;
cook over medium-low heat 5 minutes or until thickened, stirring
occasionally.
Yield: 5 cups.
CALORIES 165 (4% from fat); FAT 0.8g (sat 0.2g,mono 0.2g,poly 0.3g);
IRON 3.2mg;
CHOLESTEROL 0.0mg; CALCIUM 67mg; CARBOHYDRATE 30.8g; SODIUM 72mg;
PROTEIN 9.9g; FIBER 6g
Enchilada Sauce
1/2 cup low-salt chicken broth, divided
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (28-ounce) can tomato purée
Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add
onion and garlic; cook for 5 minutes or until tender and liquid
evaporates. Add the remaining broth, chili powder, and remaining
ingredients; stir well. Partially cover, and simmer for 30 minutes,
stirring occasionally.
Yield: 3 1/2 cups.
SWEET 'N' SOUR CHICKEN
4 boneless skinless chicken breast halves (4 oz. each)
2/3 cup water
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 Tbs. cornstarch
3 Tbs. cold water
Hot cooked rice
Place chicken in a 9-inch square baking dish; set aside. In a saucepan,
bring the water, sugar, vinegar and soy sauce to a boil, stirring
constantly. Add peppers; return to a boil. Combine cornstarch and cold
water until smooth; gradually stir into pepper mixture. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Pour over
chicken. Bake, uncovered, at 350 for 20-25 minutes or until chicken
juices run clear, turning once. Serve with rice if desired.
Source: Light & Tasty
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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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