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A
to Z
Recipes
July 26, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web
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our new list host, EZezine. You may sign up here
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. We're still frying eggs on sidewalks in
my neck of the woods. In our QT
discussion group we talk about weather and no one seems happy
with their own weather. Then the weather changes and we become unhappy
with what we asked for, lol. Humans are odd, don't you think? I'd give
a day's wages for a good, solid rain. Some folks want the rain to go
away and would top my offer to trade for some dry weather. My old boss
would always say: 'some folks would complain if you hung 'em
with a new rope!' Make mine a wet rope,
will ya? LOL
Many of us are lining up recipes to use during our Great Southeastern Escape (GSEE).
The dates are August 11 - 17, 2009, and we've chosen New Smyrna Beach,
Florida. The house we're renting has two kitchens and I envision they
will both be going all week! My son has been looking through some
recipes and trying to come up with a special meal for the group. He's
getting to be a pretty good cook! I've updated the web site
(and included the luncheon we'll have at Norwood's... if
you're in the area, let me know and we'll add you to the reservation
list). You'll find contact email addresses on the web page.
The current Monthly Theme topic is "Crazy for Crockpot" Recipes
and it ends on Friday. 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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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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Don't forget what random acts of kindness can do...
Really, how long does it take to open the door for someone or to
comment on their outfit? Those little things can help change
a person's thought pattern and allow them to have a much better
day! Also, instead of focusing on what someone is not doing,
praise them for what they are doing! You will see a huge change if you
adopt this concept. Strive to make everyone better off for knowing you.
(This reminds me of Pammie
in OH. She makes a difference in the life of
everyone she meets.)
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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A Child's View of Thunderstorms......
~Shared by Larry H., Toronto, Canada
A little girl walked to and from school daily.
Though the weather that morning was questionable and clouds were
forming, she made her daily trek to the elementary school.
As the afternoon progressed, the winds whipped up, along with
lightning.
The mother of the little girl felt concerned that her daughter would be
frightened as she walked home from school and she feared the electrical
storm might harm her child.
Full of concern, the mother quickly got into her car and drove along
the route to her child's school.
As she did, she saw her little girl walking along.
At each flash of lightning, the child would stop, look up, and smile.
Another and another flash of lighting followed quickly and with each,
the little girl would look at the streak of light and smile.
When the mother's car drew up beside the child, she lowered the window
and called to her 'What are you doing?'
The child answered,'I am trying to look pretty because God keeps taking
my picture.'
May God bless you today and everyday as you face the storms that come
your way.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Expires 7-31-2009
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Milk Duds
~Shared by Lisa H., Belmont, NC
The background on Milk Duds, a classic that is still around today :)
Many people love the sweet confection called Milk Duds. It was,
however, the product of a mistake. The Hoffman Company of Chicago, the
original producers of the product, was trying to make a perfectly round
chocolate-covered caramel. They did not succeed and called the mistakes
“duds.” Not wanting a total loss, the company decided to sell the duds
anyway. The name and the candy have been popular ever since. Sometimes
you can bring victory out of defeat and success out of failure.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: "Crazy for
Crockpot" Recipes
I
caught on rather late to the crockpot-slow cooker craze of the 70's.
Today, about 83% of American households own a slow cooker, according to
the NPD Group, a leading marketing research firm. Of these households,
almost half used a slow cooker within the past month. We certainly use
ours especially when the outdoor temperatures hover in the 100's. I
have gathered great recipes along the way and over the years. I'll bet
you have, too. Let's share some of those great crockpot and slow cooker
recipes in this Monthly Theme. Don't forget there's more to crockpot
cooking than meat and potatoes! Soups, casseroles, and wonderful
desserts have found a home in today's crockpot cache. Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Crazy
for Crockpot" Recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Crazy for Crockpot.
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Crazy
for Crockpot.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Crazy
for Crockpot has a deadline of July 31, 2009,
and will be posted on August 9, 2009.
Please use this email link to submit a recipe for theme
recipes: Crazy for Crockpot
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
1st Doreen P. in Halifax, Nova Scotia, Canada
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in 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 Maine
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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Important Women's Health Issue
~Shared by Lucy, OH
(Lucy owns
OhioHoney.com... the best honey
around!)
Do you have feelings of inadequacy?
Do you suffer from shyness?
Do you sometimes wish you were more assertive?
If you answered yes to any of these questions, ask your doctor or
pharmacist about Margaritas.
Margaritas are the safe, natural way to feel better and more confident
about yourself and your actions.
Margaritas can help ease you out of your shyness and let you tell the
world that you're ready and willing to do just about anything.
You will notice the benefits of Margaritas almost immediately and with
a regimen of regular doses you can overcome any obstacles that prevent
you from living the life you want to live.
Shyness and awkwardness will be a thing of the past and you will
discover many talents you never knew you had. Stop hiding and start
living, with Margaritas.
Margaritas may not be right for everyone. Women who are pregnant or
nursing should not use Margaritas. However, women who wouldn't mind
nursing or becoming pregnant are encouraged to try it.
Side effects may include:
Dizziness, nausea, vomiting, incarceration
Erotic lustfulness
Loss of motor control
Loss of clothing
Loss of money
Loss of virginity
Table dancing
Headache
Dehydration
Dry mouth
And a desire to sing Karaoke
WARNING:
The consumption of Margaritas may make you think you are whispering
when you are not.
WARNING:
The consumption of Margaritas may cause you to tell your friends over
and over again that you love them.
WARNING:
The consumption of Margaritas may cause you to think you can sing.
WARNING:
The consumption of Margaritas may make you think you can logically
converse with members of the opposite sex without spitting.
Please share this with other women who may need Margaritas.
Thank you!
Giving Up Wine
~Shared by Jim D., WA
I was walking down the street when I was accosted by a particularly
dirty and shabby-looking homeless woman who asked me for a couple of
dollars for dinner.
I took out my wallet, got out ten dollars and asked, 'If I give you
this money, will you buy wine with it instead of dinner?'
'No, I had to stop drinking years ago', the homeless woman told me.
'Will you use it to go shopping instead of buying food?' I asked.
'No, I don't waste time shopping,' the homeless woman said. 'I need to
spend all my time trying to stay alive.'
'Will you spend this on a beauty salon instead of food?' I asked.
'Are you NUTS!' replied the homeless woman. I haven't had my hair done
in 20 years!'
'Well, I said, 'I'm not going to give you the money. Instead, I'm going
to take you out for dinner with my husband and me tonight.'
The homeless Woman was shocked. 'Won't your husband be furious with you
for doing that? I know I'm dirty, and I probably smell pretty
disgusting.'
I said, 'That's okay. It's important for him to see what a woman looks
like after she has given up shopping, hair appointments, and wine.'
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
OLIVE-CHEESE APPETIZERS
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.
1 cup chopped pimento-stuffed olives
2 fresh green onions, finely chopped
1-1/2 cups shredded Monterey Jack cheese
1/2 cup mayonnaise
6 English muffins, cut in half
In large bowl, combine olives, onions, cheese and mayonnaise, mix
well. Spread on muffins and bake at 375 degrees until
bubbly. Cut muffins into quarters and serve hot.
CLAM PATTIES
~Shared by Larry Holmes, Toronto, Canada
2 cans (6 1/2 ounces each) chopped clams, drained
2 large eggs
1 cup saltine-cracker crumbs (about 30 crackers)
2 tablespoons finely chopped green onion tops
1 tablespoon dried thyme leaves, crumbled
1 tablespoons lemon juice
3 tablespoons vegetable oil
lemon slices (optional)
tartar sauce (optional)
In a medium-size bowl, combine clams, eggs, cracker crumbs, green onion
tops, lemon juice and thyme.
In a large skillet, heat oil over moderate heat.
Spoon the clam mixture into four mounds in the skillet. Using
a spatula, flatten each mound to a 1/2-inch-thick patty. Cook
the clam patties until browned on both sides, about 3 minutes per side.
Transfer the clam patties to a warm serving platter and garnish with
lemon slices, if desired. Serve immediately, passing prepared
tartar separately, if desired.
Serves four.
AU GRATIN SAUSAGE SKILLET
~Shared by Pat, Merritt Island, FL
1 lb. fully cooked kielbasa or Polish sausage halved and sliced 1/2"
thick
2 Tbs. vegetable oil
1 pkg. (5 1/4 oz) AuGratin potatoes
2 1/2 C. water
1 (8 oz.) pkg. frozen mixed vegetables
1-2 C. shredded Cheddar cheese
Cook sausage in skillet until lightly browned, drain. Add
potatoes with contents of sauce mix and water. Cover and cook
over medium heat for 18-20 minutes or until the potatoes are almost
tender; stirring occasionally. Add vegetables;
cover and cook for 8-10 minutes or until potatoes and vegetables are
tender. Sprinkle with cheese. Remove from the heat;
cover and let stand for 2 minutes or until the cheese is melted.
MAC AND TEXAS CHEESES WITH ROASTED CHILES
~Shared by Treva, NC
Prep: 15 min., Broil: 15 min., Stand: 10 min.
Cook: 7 min., Bake: 40 min.
4 poblano chile peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 cups (12 ounces) shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Parmesan cheese
Broil chile peppers on an aluminum foil-lined baking sheet 5 inches
from heat about 5 minutes on each side or until chiles look blistered.
Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to
loosen skins. Peel chiles; remove and discard seeds, and cut chiles
into strips. Set aside.
Prepare macaroni according to package directions; drain and set aside.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly. Gradually whisk in cream and milk;
cook over medium heat, whisking constantly, 5 minutes or until mixture
is thickened and bubbly.
Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt
until smooth.
Stir in roasted chiles and macaroni.
Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top
evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with
remaining 1/4 cup Monterey Jack cheese.
Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden
and bubbly.
Yield: Makes 8 servings
Source: Southern Living, OCTOBER 2004
PARTY PUNCH
~Shared by Johnny, LA
1 (16 ounce) can frozen pineapple juice concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
12 fluid ounces vodka
2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled
1 (4 ounce) jar maraschino cherries
4 oranges, sliced into rounds
2 trays ice cubes
What you do:
In a punch bowl, combine pineapple juice concentrate, orange juice
concentrate and vodka. Pour in lemon-lime soda. Float cherries and
orange slices on top. Add ice before serving.
HORSERADISH-MASHED-POTATO SHEPHERD'S PIE
~Shared by Linda H., Rosharon, TX
4 SERVINGS
5 baking potatoes, peeled and cut into 1-inch chunks
Salt
½ cup milk
1 large egg, lightly beaten
2 TBSP prepared horseradish
Pepper
2 TBSP extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 TBSP flour
1-½ cups beef broth
1 TBSP Worcestershire sauce
2-3 TBSP chopped fresh chives
Place the potatoes in a large pot of cold water and bring to a boil.
Salt the water, lower the heat and simmer until fork-tender, about 15
minutes. Drain, then mash with the milk until smooth. Stir in the egg
and horseradish and season with salt and pepper.
In a large, deep skillet, heat the EVOO, 2 turns of the pan, over
medium heat. Add the parsnips, carrots, onion and bay leaf, season with
salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
Crumble the beef into the pan and cook, stirring often, for 5 minutes.
Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the
beef broth and cook until thickened, 1 to 2 minutes. Season with the
Worcestershire sauce and plenty of salt and pepper. Discard the bay
leaf.
Preheat the oven to 450°. Grease a shallow, medium casserole dish; add
the meat mixture and top with the horseradish potatoes. Bake until
golden, 5 to 10 minutes. Sprinkle the chives on top.
Source: Rachael
Ray
ABM GOLDEN HONEY PAN ROLLS
~Shared by Doe, Oliver, B.C., Canada
Makes 24
These are absolutely wonderful & have become one of Hubby’s
fave’s.
1 c warm milk
1 egg
1 egg yolk
1/2 c oil
2 tbsp honey
1 1/2 tsp salt
3 1/2 c bread flour
2 1/4 tsp machine yeast
Glaze-
1/3 c sugar
2 tbsp butter, melted
1 egg white
additional honey-optional
In bread machine pan, place the first eight ingreds in order as
suggested by manufacturer. Select dough setting, check dough after 5
mins of mixing, add 1-2 tbsp of water or flour if needed. When cycle is
completed turn dough out onto floured surface, punch down, cover
& let rest for 10 mins. Divide dough into 24 pcs. Shape each
into a ball. Place 12 balls each into 2 greased 8” baking pans. Cover,
let rise in warm place til doubled, about 30 mins.
For glaze- Combine ingred, drizzle over dough. Bake at 350 for 20-25
mins til glden brown. Brush with additional honey if desired while
rolls are still hot.
APPETIZER CRAB PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
TOPPING:
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and
salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F.
Add to dry ingredients; beat on medium speed for 3 minutes. Stir in
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
Punch dough down; divide in half. On a floured surface, roll each piece
into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge
slightly. Prick dough thoroughly with a fork. Bake crusts at 450
degrees F for 10-12 minutes or until lightly browned. Combine the cream
cheese, crab, milk, feta cheese, basil, oregano, and garlic powder;
spread mixture over each crust. Sprinkle each with 1/2 cup Swiss
cheese. Bake 10-12 minutes longer or until crust is golden and cheese
is melted. Cut into wedges.
SPANISH RICE
~Shared by Jim H., Calgary, Alberta, Canada
This is a great side dish for fajitas, pork loin or ribs, or grilled
chicken. Originally from a friend in Boulder, CO. who, by the way, is a
terrific cook! This has become a family favorite and is a wonderful
blend of flavors!
SERVES 6 -8
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 carrots, chopped
3 tablespoons butter
1 1/2 cups long grain rice
1 cup canned diced tomato, drained and liquid reserved
1 cup chicken bouillon
2 1/2 cups tomato juice, enough to make 2 1/2 cup liquid when combined
with juice from diced tomatoes
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/3 cup parmesan cheese
Sauté onions, pepper, garlic, and carrots in butter until soft, about
8-10 minutes.
Add rice and sauté 10 minutes (add additional butter if needed),
stirring often.
Add liquid, tomatoes and seasonings.
Bring to a boil, reduce heat and cover, simmering for 20 minutes.
Turn off heat and keep covered for 10 minutes.
Stir in Parmesan cheese and serve.
Source: Recipezaar
CHICKEN AND SAUSAGE JAMBALAYA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Cajun cooking' with Andouille sausage and chicken!
INGREDIENTS:
2 tablespoons olive oil
8 boneless skinless chicken thighs
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds, Andouille, kielbasa or other fully cooked smoked sausage, cut
into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth
PREPARATION:
Heat oil in heavy large pot over high heat. Working in batches, add
chicken and cook until brown on all sides, about 8 minutes per batch.
Transfer chicken to platter. Reduce heat to medium-high; add onion,
bell peppers, parsley and garlic to pot. Sauté until onions are tender,
about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne
pepper and cloves; sauté until spices are fragrant and flavors blend,
about 5 minutes. Add rice; stir to coat.
Pour broth over rice mixture in pot. Add chicken; press to submerge in
liquid. Bring to boil. Reduce heat to low, cover and cook until liquid
is absorbed, rice is tender and chicken is cooked through, about 35
minutes. Remove bay leaves. Season with salt, pepper and more cayenne
pepper, if desired. Serve hot.
8 Servings
LIME TURKEY SALAD
~Shared by Jim D., WA
Yield: Makes 6 servings.
Ingredients
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon fresh chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
3 cups cooked rice, cooled
3/4 pound grilled turkey breast, cut into 2-inch strips (about 2 cups)
1 medium-size red pepper, cut into strips
1 cup julienne jicama strips*
1/2 cup sliced green onions
Directions
Combine lime juice, oil, cilantro, cumin and salt in large bowl.
Add rice, turkey, pepper, jicama and green onions; toss.
Serve chilled.
Source: FoodReference.com.
GREEN BEEF CURRY WITH EGGPLANTS
~Shared by Ann, Mims, FL
This is a very quick curry so be sure to use good-quality meat. Sirloin
is recommended, but tender rump (round) steak could be used instead.
(Serves 4-6)
Ingredients:
15 ml/1 tablespoon vegetable oil
45 ml/3 tablespoons Thai green curry paste
600 ml/1 pint/2½ cups coconut milk
450 g/1 lb beef sirloin, trimmed and cut into thin strips
4 kaffir lime leaves, torn
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
150 g/5 oz small Thai eggplants (aubergines), halved
A small handful of fresh Thai basil
2 fresh green chilies, shredded, to garnish
Method:
Heat the oil in a large, heavy pan or wok. Add the curry paste and cook
for 1-2 minutes, until it is fragrant. Stir in half the coconut milk, a
little at a time. Cook, stirring frequently, for about 5-6 minutes,
until an oily sheen appears on the surface of the liquid.
Add the beef to the pan with the lime leaves, Thai fish sauce, sugar
and eggplant. Cook for 2-3 minutes, then stir in the remaining coconut
milk. Bring back to a simmer and cook until the meat and eggplants are
tender. Stir in the basil just before serving. Garnish with the
shredded green chilies.
FISH BATTER
(English Style)
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 2 - 4
1 1/2 lbs. fresh halibut, cut into 1/4" thick by 1" strips
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup ice cold beer
1 Tbsp. white vinegar
1/2 cup ice cold water
1/2 cup all-purpose flour for coating fish
2 cups grapeseed oil for deep frying
Prepare fish and set aside.
In a mixing bowl, combine flour, baking soda, sea salt.
Add cold beer and whisk until incorporated.
Add vinegar and ice cold water and continue to whisk until well
mixed. Cover with plastic wrap and place in the refrigerator
for 20 minutes.
Place the 1/2 cup of flour into a bowl. Dredge the prepared
fish until well coated with flour.
Re-whisk the chilled batter and dip each piece of fish to coat
well. Let excess batter drip off before deep-frying.
In a deep, 8" saucepan or deep fryer, heat oil to 375 F.
Deep fry 3 - 4 pieces at a time to prevent the oil from cooling. Deep
fry for about 1 minute, then turn over and continue to deep fry for 30
seconds to 1 minute or until golden in color.
Place a wire rack over a sheet of paper towel.
Remove fish from the oil to the wire rack to drain any excess oil.
Season with salt and pepper and serve with malt vinegar, lemon wedges,
and tartar sauce.
BAKED CUSTARD WITH CARAMEL SYRUP
~Shared by Treva, NC
3 cups RICE KRISPIES* cereal
4 eggs
1/3 cup granulated sugar
1/8 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2 cups skim milk
3/4 cup caramel ice cream topping
Place cereal in 20 cm (8-inch) square glass baking dish.
In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla
until well combined. Stir in milk. Pour over cereal.
Bake at 160°C (325°F) about 30 minutes or until knife inserted in
centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp)
caramel syrup.
BASIC KOLACHES
~Shared by Johnny, LA
Kolaches for Beginners
1 tablespoon sugar
2 packets of active dry yeast, which is kind of a pain, since yeast is
sold in packages of three
1/2 cup warm water
2 cups milk
6 tablespoons pure unsalted butter
2 teaspoons salt
2 egg yolks, lightly beaten
1/2 cup sugar
6-1/4 cups flour
1- 1/2 sticks melted butter
Put the yeast in a measuring cup and sprinkle 1 tablespoon sugar over
it. Add the warm water. How warm? Most cookbooks say 105 to 115
degrees. Experienced cooks can tell by sprinkling a few drops on the
inside of the wrist. Beginners should use a thermometer. Too hot, and
it’ll kill the active ingredients.
Warm the milk in a small saucepan; add the butter and stir until
melted. Cool to lukewarm and pour into a big mixing bowl. Add the salt
and sugar, then pour in the beaten egg yolks in a thin stream, whisking
briskly to keep the eggs from curdling. Then whisk in the yeast
mixture.
Roll up your sleeves and add flour a cup at a time. When the dough gets
too heavy to stir, mix with your hands. You want the dough to be glossy
and sticky. Keep adding flour and knead until the dough acquires a
sheen. Put the dough ball in an oiled mixing bowl, turning it to coat.
Cover with a damp tea towel and set in a warm place where the air is
very still. In about an hour, the dough should double in size. My
grandmother used to push two floured fingertips into the top of the
soft mound, and if the dimples made by her fingers remained, then she
would declare the dough risen. And then, of course, you give it a punch
to deflate it. A soft sighing sound, fragrant with yeast, indicates the
dough’s surrender.
Pinch off egg-sized portions and work these into balls. Place on oiled
baking sheets, several inches apart. Let them rise again for fifteen
minutes and then use your thumb to make a deep dimple in each ball for
the fruit filling. The exact filling to use is a source of endless
debate among Polish bakers. My grandmother never entered into such a
debate. “Do what tastes good” was her motto. A spoonful of raspberry
jam, peach pie filling, fig preserves, prune filling or sweet cheese
will do.
Create a popsika by mixing ½ cup of melted butter together with a cup
of sugar, ½ cup of flour and a teaspoon of cinnamon. Sprinkle the
popsika over each kolache. Now place the pans in a warm place–like
above the fridge–and allow to double in bulk again, about 45 minutes to
an hour. Meanwhile preheat the oven to 375 degrees. Bake 20–40 minutes,
until golden brown. Pay particular attention to the bottoms, which tend
to burn if too close to the heat source.
Take the kolaches out of the oven, brush with melted butter and remove
from pans to cool. This recipe makes about three dozen.
My grandmother used to tell me not to worry about how long this whole
process takes. Baking is an act of love, and who cares how long love
takes?
PIZZA CASSEROLE II
~Shared by Linda H., Rosharon, TX
Spaghetti Sauce:
2 lb Italian sausage – hot and/or sweet
1 lb ground beef or turkey
1 bag pepperoni
salt and pepper to taste
Cheese Mixture:
1 sm. onion chopped
1 bell pepper chopped
1 lb mushrooms sliced
½ C parmesan cheese
½ C chopped fresh parsley
1 Tbsp basil
2 C Ricotta cheese
1 egg
4 C mozzarella cheese
Brown meats. Drain off grease.
Combine cheese mixture ingredients except mozzarella.
In a lasagna pan, layer half the meat. Dot with all the
cheese mixture and half the mozzarella. Add any other pizza
toppings you like. Layer remaining meat and cheese.
Bake at 350 for 45 minutes.
WARM WEATHER TEA PUNCH
~Shared by Doe, Oliver, B.C., Canada
2 cups water
2/3 cup sugar
3 Tbsp. fresh mint
1 cup orange juice
1/2 cup lemon juice
2 cups strong brewed tea
1 1-liter bottle cold club soda
Flower ice cubes
Place water, sugar and mint in a large pan and bring mixture to a boil.
Remove from heat and let steep for 20 minutes. Strain mixture and place
in a large pitcher. Add orange juice, lemon juice and tea to the mint
water. Chill. Just before serving, add club soda to the tea punch after
you place in the bowl. Serve in punch bowl with flowered ice
cubes-recipe below.
Flowered Ice Cubes: Filling ice-cube trays half full with water and
place an edible blossom or petal on water in each cube. Freeze until
firm, then fill the tray with water and freeze again. You can use:
Sweet William-dianthus
Violets, Johnnie Jump-ups or pansies
Scented geraniums blooms
Mint or lemon balm leaves
Borage or angelica blooms
Calendula blooms if they are small enough
Be sure they are pesticide and bug free!
APPLE DUMP CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (21 ounce) can apple pie filling
1 (18.25 ounce) package apples and cinnamon muffin mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch
baking pan
Mix apple pie filling with ground cinnamon to taste. Pour mixture into
pan. Sprinkle apples and cinnamon mixture over top of apples.
In a small saucepan melt the butter or margarine and pour evenly over
the top of the cake. Sprinkle with additional cinnamon if desired.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden
brown. Serve hot with ice cream!
OLIVE GARDEN PASTA E FAGIOLI
~Shared by Jim H., Calgary, Alberta, Canada
Another really good Copycat recipe! Serve with Salad and Hot Italian
Bread or Bread Sticks, and offer grated Parmesan at the table.
SERVES 8
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Brown beef in a large stock pot over medium heat-drain off fat.
Add onion, carrot, celery and garlic and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
After 50 minutes boil pasta to al dente.
Drain well.
Add pasta to the large pot of soup and simmer for 10 minutes.
(Weight Watchers Points for 1 Serving: 7).
Source: Recipezaar
CHESTNUTS AND RICE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients
1 onion, diced
1/4 lb. mushrooms
1/4 stick margarine
1 tsp. flour
/2 cup broth or water
1 lb. chestnuts, boiled until soft
Salt & pepper to taste
1/2 cup white wine
Directions
Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins
left after boiling.
Saute onion and mushrooms in margarine until soft. Add flour and blend
then gradually add water, stirring until smooth. Add peeled and chopped
chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to
boiling, and serve over brown rice.
CHICKEN WITH MINT
(Chicken Adobo)
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
INGREDIENTS
1 tablespoon freshly ground black pepper
2 tablespoons salt
4 cloves garlic, crushed
2 teaspoons dried oregano
2 tablespoons olive oil
3 tablespoons coarsely chopped fresh mint leaves
4 tablespoons fresh lime juice
4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
DIRECTIONS
In a mortar or sturdy bowl, use a pestle or heavy spoon to mash
together the pepper, salt, garlic, oregano, olive oil, mint leaves, and
1 tablespoon of the lime juice. Work the mixture until it forms a paste.
Rub one quarter of the spice paste over the outside of each chicken
breast, covering evenly.
Place a large sauté pan that will hold all the chicken over medium-high
heat, and heat the vegetable oil. When the oil is hot, place the
chicken breasts, coated side down, into the pan. Cook the breasts for 5
minutes.
Turn the chicken breasts, coated sides up, and sprinkle with the
remaining 3 tablespoons of lime juice. Sauté for 5 minutes more, or
until the chicken is cooked through. Serve hot or cold.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 395 Fat. Total: 17g Carbohydrates, Total: 4g
Cholesterol: 137mg Sodium: 3643mg Protein: 55g
Fiber: 1g % Cal. from Fat: 39% Fat, Saturated: 0g
Source: Burt Wolf's Table
CINNAMON LOAF
~Shared by Mary H., Montreal, Canada
This has been a family recipe for a very long time and is a great hit
at bake sales!! Whenever I make any kind of quick loaf, I always spread
a thin layer of butter or margarine on it as soon as it comes out of
the oven. It not only makes a lovely glaze, it is much easier
to slice and keeps the loaf from drying out!
1 tablespoon cinnamon
3 tablespoons brown sugar
1/4 cup butter or margarine
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk (just add 1 tablespoon lemon juice or vinegar) or
buttermilk
In small bowl, stir together cinnamon and brown sugar; set
aside. In large bowl, cream butter. Beat in
granulated sugar to make a light and fluffy batter. Beat in
eggs, one at a time, and vanilla. Sift or stir together the
flour, baking powder, baking soda and salt. Stir into butter
mixture in three additions, alternating with 2 additions of sour
milk. Spoon a small portion of the batter into greased and
floured, 9" loaf pan, covering the bottom (about a quarter inch to one
inch).
Sprinkle with half the cinnamon mixture, cover with most of the rest of
the batter, sprinkle the rest of the cinnamon mixture on top, then
cover with the rest of the batter. Bake in 350-degree F. oven
for 50 to 60 minutes, or until loaf tests done. Spread a very
thin layer of margarine on the loaf as soon as it comes out of the
oven. Cool in pan for 10 minutes, then place on a rack to
complete cooling.
**Lovely as a breakfast loaf.
DIRTY RICE
(Like Popeye's®)
~Shared by Julia, TX
INGREDIENTS:
1/2 to 1 pound spicy bulk pork breakfast sausage
1/4 cup minced onion
1 3/4 cup chicken broth
1/2 cup long-grain rice
1 tablespoon fresh minced parsley or 1 teaspoon dried parsley flakes
salt and pepper
PREPARATION:
Brown sausage in skillet until no longer pink, breaking up with fork.
Add minced onion and cook 2 minutes longer. Pour off most of the excess
fat. Stir in broth and rice. Simmer gently, covered, 18 to 20 minutes
or until rice is tender and most of broth is absorbed. Add parsley,
toss. Taste and add salt and pepper to taste.
Source: Diana Rattray, About.com
CRISPY CHOCOLATE ICE CREAM MUD PIE
~Shared by Treva, NC
1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips
2 cups crisp rice cereal
4 cups (1 qt.) vanilla ice cream, divided
4 cups (1 qt.) chocolate ice cream, divided
Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup
1. Butter 9-inch pie plate.
2. Place 1/2 cup chocolate syrup and chocolate chips in medium
microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot;
stir until smooth. Reserve 1/4 cup chocolate syrup mixture; set aside.
Add cereal to remaining chocolate mixture, stirring until well coated;
cool slightly.
3. Press cereal mixture, using back of spoon, evenly on bottom and up
sides of prepared pie plate to form crust. Place in freezer 15 to 20
minutes or until crust is firm. Spread half of vanilla ice cream into
crust; spoon reserved 1/4 cup chocolate syrup mixture over layer.
Spread half of chocolate ice cream over sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream.
Cover; return to freezer until serving time. Drizzle with additional
syrup just before serving.
8 servings.
GERMAN CURRYWURST
~Shared by Johnny, LA
1 pound kielbasa or bratwurst, sliced
1 small onion, chopped
1 (8 oz) can tomato sauce
1 cup ketchup
2 tablespoons chili sauce
½ tsp onion powder
½ tsp garlic powder
2 tablespoons white sugar
¼ tsp black pepper
1/2 tsp crushed red pepper
1 tsp curry powder
½ tsp paprika
Slice kielbasa or bratwurst. Fry in a little oil with chopped onions
until meat is cooked.
In a medium bowl, stir together remaining ingredients.
Pour sauce mixture over sausage, simmer about 20 minutes.
This is a popular fast food in Germany. It’s good served with rice or
wild rice.
TURKEY-SWEET POTATO POT PIES
~Shared by Linda H., Rosharon, TX
Sweet potatoes and curry give this comfort food a new twist.
Makes: 4 servings
1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2
cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed,
drained*
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style
soup
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
1. Heat oven to 400°F. In large bowl, mix all ingredients except pie
crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased
individual ramekins.**
2. Remove pie crust from pouch; place flat on cutting board. Cut crust
into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece.
With kitchen scissors or knife, trim crust edges. Pinch and flute edge,
filling in areas with trimmed pie crust pieces where needed. With
knife, cut several small slits in crusts for steam to escape. Place
ramekins on cookie sheet.
3. Bake 25 to 33 minutes or until filling is bubbly and crust is deep
golden brown. During last 10 to 15 minutes of baking, cover crust edge
with strips of foil to prevent excessive browning. Cool 5 minutes
before serving.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 475 (Calories from Fat 160); Total Fat 18g
(Saturated Fat 5g); Cholesterol 55mg; Sodium 890mg; Total Carbohydrate
57g (Dietary Fiber 5g, Sugars 16g); Protein 27g Percent Daily Value*:
Vitamin A 100%; Vitamin C 26%; Calcium 8%; Iron 22% Exchanges: 4
Starch; 2 Medium-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
*To quickly thaw frozen peas, place in colander or strainer; rinse with
warm water until thawed. Drain well. **A 1 1/4- to 1 1/2-quart
casserole can be substituted for the ramekins. Place whole crust over
filled casserole.
Source: Pillsbury.com
THROW-DOWN MAC & CHEESE
~Shared by Doe, Oliver, B.C., Canada
Cook Time: 1 hr 10 min
Yield 10 to 12 servings
Times: Prep 30 min
Total: 1 hr 40 min
Ingredients
2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper
Directions
Preheat the oven to 325 degrees F. Bring a large saucepan of salted
water to a boil. Add the macaroni and cook until slightly al dente,
about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large
bowl of eggs. Add the warm macaroni tossing until the cheese has melted
and the mixture is smooth. Add the remaining half-and-half, 3 cups of
the sharp yellow Cheddar, the remaining grated cheeses, and salt and
pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes
(approximately 3 (3-quart) baking dishes) and bake for 30 minutes.
Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until
golden brown on top, about 30 minutes more.
Serve hot.
ALSATIAN CHOCOLATE BALLS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Beat eggs and sugar until light and fluffy. Grate squares of chocolate
and add to egg mixture. Add remaining ingredients and beat well. Shape
into a ball. Chill in refrigerator at least one hour.
Shape chilled dough into small balls (about 3/4 inch in diameter). Roll
each in sifted confectioners' sugar.
Place balls on greased baking sheet and allow to dry in warm room
(kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5
minutes. Cool on baking pan for 10 minutes.
SUPER SALISBURY STEAK
~Shared by Jim H., Calgary, Alberta, Canada
This is our family's favorite Salisbury Steak recipe - the only one I
make! It's easy and delicious. We like this served with rice, noodles,
mashed potatoes, baked potatoes - or best of all with home-made
macaroni and cheese. Recipe can easily be halved, but I figure it takes
very little extra effort to make a big batch, so I usually make this
large recipe and freeze any extra individual servings. Makes for super
easy on-the-fly meals. If you use wine, try not to use "cooking" wine -
table wine is much better.
Serves 8, 8 Steaks
2 lbs lean ground beef
2 cups soft breadcrumbs (preferably from "rustic" type bread or
home-made bread, white or wheat)
2 eggs
1 1/2 teaspoons kosher salt
onion powder, to taste
garlic powder, to taste
1 tablespoon vegetable oil
1/2 onion, sliced
8 ounces sliced mushrooms (optional)
1 cup red wine (optional)
32 ounces beef broth
1/3 cup cornstarch
1/2 cup cold water
Mix together the meat, eggs, bread crumbs, salt, onion powder and
garlic powder. (I use my hands.).
Form meat into 8 oblong patties.
Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
Fry patties (in batches if necessary) about 4 minutes per side. You
just want them to brown nicely - they won't be "done". Adjust heat if
necessary to prevent over-browning.
Remove patties to a plate.
Pour off all but about 1 T of fat in the pan.
Add sliced onions and break them apart into rings. Also add mushrooms
if using.
If pan gets too dry, add a small amount of the wine (if using) and/or
the beef broth.
Stir with wooden spoon to get all those delicious browned bits off the
bottom of the pan.
Cook, stirring frequently until the onion rings are limp and well
browned.
Add the rest of the wine and boil for a few minutes to reduce the
liquid.
Add the beef broth and bring to a boil.
In a small container with a tight fitting lid, add water to the
cornstarch, attach lid and shake vigorously.
Slowly pour the cornstarch liquid into the boiling broth, while
stirring.
When gravy has thickened, gently set the meat patties back into the pan
and spoon gravy over the top of any patties needing it.
Lid the pot, reduce heat and simmer for 30 minutes.
Source: Recipezaar
CALIFORNIA CHEESY BLACK BEAN DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 17 appetizer-sized servings (about 2¾ cups)
2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste
preference)
1 (15-ounce) can black beans, rinsed and drained
1½ cups (6 ounces) pre-shredded California Mozzarella or California
Monterey Jack
½ cup sour cream
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup (2 ounces) crumbled California Cotija (or substitute crumbled
California cow’s milk Feta)
In a medium skillet, heat oil over medium heat. Add onion, garlic and
jalapeño peppers; sauté until onions are soft, about 5 minutes.
Add the beans and smash with the back of a ladle or large spoon until
softened and heated through, another 2-3 minutes.
Remove from heat and stir in pre-shredded Mozzarella or Monterey Jack,
sour cream, cumin and cayenne pepper, stirring until cheese is melted.
Season with salt and pepper to taste.
Transfer to a serving dish and sprinkle Cotija cheese on top. Serve
warm or at room temperature with chips and vegetables.
Note: Leftover dip can be refrigerated and reheated in the microwave.
SUN-DRIED TOMATO AND PASTA SALAD WITH PESTO DRESSING
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
Serves 6
INGREDIENTS
For the Dressing:
1 cup loosely packed basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
3/4 cup olive oil
For the Salad:
12 ounces fettuccine
3/4 cup sun-dried tomatoes
1/2 cup black olives, pitted
DIRECTIONS
FOR THE DRESSING:
Place basil leaves, pine nuts, and garlic in bowl of food processor and
process until very finely chopped. Gradually add oil with motor running
and process until pureed.
FOR THE SALAD:
Cook pasta in boiling water until al dente. Add a little oil to prevent
pasta sticking together, Drain and refresh under cold water.
At serving time, place pasta in bowl with dried tomatoes and olives,
add basil dressing and mix well.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 464 Fat. Total: 33g Carbohydrates, Total: 37g
Cholesterol: 0mg Sodium: 327mg Protein: 8g
Fiber: 3g % Cal. from Fat: 64% Fat, Saturated: 0g
Source: Outdoor Entertaining
CREAMY GARLIC SPREAD
~Shared by Luanne, FL
1 container (8 ounces) garden vegetable cream cheese spread, softened
1/2 cup mayonnaise
3/4 teaspoon Italian seasoning
1 garlic clove, pressed
Crackers, cocktail bread slices or assorted sliced vegetables
(optional)
1. Combine cream cheese spread, mayonnaise, Italian seasoning and
garlic pressed with Garlic Press in bowl; whisk until smooth.
2. Spread onto small bagels, crackers, cocktail bread slices or
assorted vegetables.
Yield: 12 servings (1 1/2 cups spread)
BANANA SPLIT SALAD
~Shared by Patricia, Charlevoix, MI
4 bananas
2 cups cottage cheese
1 nectarine or peach, sliced
1 cup sliced strawberries
Lettuce leaves
Line 4 banana split dishes with lettuce. Cut bananas in half lengthwise
and place 2 halves in each dish. Place 1/2 cup cottage cheese in center
of each split banana; arrange pieces of sliced nectarine or peach and
strawberries around cottage cheese.
Click
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SUNSHINE CARROT RAISIN SALAD
~Shared by Brenda, AL
Serves 8
This salad is a great way to get loads of beta-carotene.T oss together
30 minutes before your main dish is done.
1/3 cup plain nonfat yogurt
1 Tablespoon sugar
3 Tablespoon Miracle Whip light
1/4 teaspoon vanilla extract
3 dashes ground cinnamon
2 dashes ground nutmeg
1/2 cup raisins (I like the golden)
8-oz can pineapple tidbits, drained
3 cups shredded carrots
I didn't add these:
Optional additions: 2 Tablespoons sredded coconut
1 Tablespoon peanut butter
In medium size bowl mix first 7 ingredients to make dressing. Mix
pineapple into dressing.
Stir in carrots, mix well. Chill for 30 minutes or more. Keeps well in
fridge.
Each serving: 75 calories, 1.2 g fat, 1.5 g fiber
Source: The Lickety Split Diabetic Meals Cookbook
KUNG PAO CHICKEN
~Shared by Treva, NC
Serve a delicately-spiced Asian dish on a bed of rice pilaf for a
festive meal in about 30 minutes.
Preparation Time: 9 minutes minutes
Cooking Time: 10 minutes minutes
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water.
Cover; cook 2 minutes or until broccoli is crisp-tender. Remove
broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger,
crushed red pepper, and chicken. Cook 4 minutes or until chicken is
lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl,
and stir with a whisk. Add broth mixture to pan; cook 1 minute or until
mixture thickens, stirring constantly. Return broccoli mixture to pan;
toss to coat. Sprinkle with peanuts.
Yield: 4 servings (serving size: about 1 cup chicken mixture
and 1 1/2 teaspoons peanuts)
CALORIES 239 (30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g);
IRON 1.8mg; CHOLESTEROL 66mg; CALCIUM 60mg; CARBOHYDRATE 11.4g; SODIUM
589mg; PROTEIN 30.9g; FIBER 3g
Source: Cooking Light, DECEMBER 2005
CORN BREAD APPLESAUCE MUFFINS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- Vegetable oil spray
- 1/2 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- Egg substitute equivalent to 1 egg or 1 egg
- 2 tablespoons honey
- 2 tablespoons unsweetened applesauce
DIRECTIONS
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with
vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl,
stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture. Pour milk mixture into well, stirring
just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted
in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86, Protein: 3 g,
Carbohydrates: 18 g, Fat: 1 g, Cholesterol: 0 g, Sodium: 189 mg, Fiber:
1 g
Diabetic Exchanges: 1 Bread/Starch
Source: The New American Heart Association Cookbook
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PARSLEY POTATO SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 cups diced cooked red potatoes (2 to 3 medium)
- 1/2 cup diced celery (1 rib)
- 2 tablespoons snipped fresh parsley
- 1 tablespoon chopped onion
- 1 tablespoon chopped red bell pepper
- 1-1/2 teaspoons cider vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fat-free, cholesterol-free or light,
reduced-calorie mayonnaise
- Lettuce (optional)
- Pimiento or red bell pepper strips (optional)
DIRECTIONS
In a large bowl, combine potatoes, celery, parsley, onion, bell pepper,
vinegar, mustard, celery seeds, salt, and pepper, tossing lightly. Stir
in mayonnaise, mixing well.
Cover and refrigerate for several hours. Serve in lettuce cups and
garnish with pimiento.
Nutritional Information Per Serving: Calories: 71, Protein: 2 g,
Carbohydrate: 15 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 211 mg, Fiber:
2 g
Diabetic Exchanges: 1 Bread/Starch
Source: The New American Heart Association Cookbook
TURKEY MARSALA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Note: Marsala wine is an inexpensive fortified wine that turns into a
wonderful sauce for tender turkey cutlets.
INGREDIENTS
- 1/4 cup all-purpose flour
- 1 pound thinly sliced turkey cutlets
- 1 tablespoon olive oil
- 10 ounces mushrooms, sliced
- 3/4 cup marsala
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Place the flour in a plastic bag; add the turkey, seal, and shake to
lightly coat with flour.
Heat the oil in a large heavy skillet over medium heat; cook the turkey
until light golden brown on both sides, about 2 minutes on a side.
Remove from the skillet and keep warm.
Add the mushrooms to the same skillet, and cook, stirring, until
softened, about 3 minutes; add the marsala and nutmeg, and cook until
the sauce begins to thicken, about 3 minutes.
Return the turkey to the skillet, reduce the heat to low, and cook
about 4 minutes. Arrange the cutlets and sauce on a platter, season
with salt and pepper, and sprinkle with parsley.
Nutritional Information Per Serving: Calories: 240, Protein: 27 g, Fat:
6 g, Carbohydrate: 7 g, Sodium: 60 mg, Potassium: 536 mg, Fiber: 1 g
Exchanges: 1 Vegetable, 3 Lean Meat, 1 Meat
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
TURKEY LONDON BROIL
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 4 cloves garlic, finely chopped
- 1/3 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 boneless, skinless turkey breast (2 pounds)
DIRECTIONS
Combine garlic, oil, lemon rind and juice, oregano, parsley, salt,
pepper and wine in a 13x9x2-inch baking dish.
Place turkey breast, smooth side down, on a cutting board. Starting in
center of thickest part on one half of the breast, cut meat
horizontally in half but not all the way through. Spread meat out like
an open book. Press lightly on thickest parts to make a rectangle of
even thickness.
Place turkey in marinade in dish; turn several times to coat
thoroughly. Cover and refrigerate at least 1 hour to marinate.
Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas
grill to medium-high. Place broiler pan or grill rack 4 inches from
source of heat.
Remove turkey from marinade. Bring marinade to boiling in a small
saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per
side or until internal temperature registers 170 degrees on an
instant-read thermometer; baste with marinade every minute until last 3
or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick
slices.
Nutritional Information Per Serving: Calories: 297; Fat: 14 grams;
Carbohydrates: 2 grams; Protein: 37 grams; Sodium: 158 mg; Cholesterol:
102 mg
Exchanges: 4-1/2 Low-Fat Meat
Source: The Family Circle's All-time Favorite Recipes
ASPARAGUS WITH PEANUT SAUCE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons reduced-fat peanut butter
- 1/4 cup sugar
- 2-3 tablespoons reduced-sodium tamari soy sauce
- 3-4 teaspoons rice wine (sake) or dry sherry
- 1 teaspoon grated gingerroot
- 1/2 pounds asparagus spears, cooked until crisp-tender,
chilled
DIRECTIONS
Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until
smooth. Arrange asparagus on serving platter, spoon peanut sauce over.
Nutritional Information Per Serving Calories: 95, Fat: 2.3 g,
Cholesterol: 0 mg, Sodium: 246 mg, Protein: 4.8 g, Carbohydrate: 15 g
Diabetic Exchanges: 3 Vegetable, 1/2 Fat
Source: 1,001 Delicious Recipes for People with Diabetes
CHICKEN AND EGGPLANT PARMESAN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
- 1 whole egg
- 1 egg white
- 1 tablespoon water or milk
- 2/3 cup seasoned bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- 1 pound skinless, boneless chicken breasts (about 4)
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 cup tomato pasta sauce
- 1/2 cup grated mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a small bowl, whisk together whole egg, egg white and water. On
plate stir together bread crumbs, parsley and Parmesan. Dip eggplant
slices in egg wash, then coat with bread-crumb mixture. Place on
prepared pan and bake for 20 minutes, or until tender, turning once.
Meanwhile, pound chicken breasts between slices of waxed paper to
1/4-inch thickness. Dip chicken in remaining egg wash, then coat with
remaining bread-crumb mixture. heat oil and garlic in nonstick skillet
sprayed with vegetable spray and cook for 4 minutes, or until golden
brown, turning once.
Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one
chicken breast on top of each eggplant slice. Spread another 1
tablespoon of tomato sauce on top of each chicken piece. Sprinkle with
cheese and bake for 5 minutes or until cheese melts.
Nutritional Information Per Serving: Calories: 325, Protein: 35 g,
Carbohydrate: 19 g, Fat: 11 g, Cholesterol: 127 mg, Sodium: 924 mg,
Fiber: 0 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Source: The Best Diabetes Cookbook
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if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN & VEGETABLE PACKETS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 or 4 cooked chicken breasts ( about 1/2 to 1 pound uncooked)
14 or 28 frozen potato wedges with skin (about 12 ounces)
1 or 2 cups frozen peas
1/2 or 1 can (10 1/2 ounces) condensed cream of mushroom soup
Dried thyme leaves, crushed
Preheat grill for 5 minutes. Place 1 chicken breast in center of a
piece of aluminum foil, about 12 x 16 inches long. Top each
with a layer of seven potato wedges, 1/2 cup peas and 1/4 can mushroom
soup. Sprinkle with thyme. Wrap with foil, making a 6 x 4
inch packet. Place 2 packets on grill. Close lid and cook 8
minutes or until heated through.
Makes 2 to 4 servings.
Source: George Foreman Grill
ITALIAN STYLE GREEN BEANS
~Shared by Mary S., Nashville, TN
Ingredients:
1 pound fresh green beans, washed and trimmed
1/2 cup water
1/4 cup Italian-style seasoned bread crumbs
1/8 cup olive oil
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Combine the green beans and 1/2 cup water in a medium pan. Cover, and
bring to boil. Cook for 10 minutes, or until tender, reducing heat to
medium. Drain well. Place beans in a serving bowl, and mix in bread
crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss
mixture until the beans are coated. Sprinkle with Parmesan cheese, and
serve.
Notes: You can do this ahead and warm up in a microwave or toss back in
a skillet at the last minute.
BONELESS PORK CHOPS WITH MUSHROOMS & THYME
~Shared by Maggie, TX
Ingredients
2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to
1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
Cooking Instructions
1. Sprinkle pork chops with salt and pepper. Coat a large nonstick
skillet with cooking spray and place over medium heat. Add the pork
chops and cook until browned on both sides and cooked through, 2 to 3
minutes per side. Transfer to 2 serving plates; tent with foil to keep
warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft,
about 30 seconds. Add mushrooms and cook, stirring occasionally, until
they soften and begin to brown, about 2 minutes. Add vermouth and cook
for 15 seconds. Stir in mustard, thyme and any juices that have
accumulated from the pork; cook until the sauce is thickened and
slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork
chops and serve immediately.
Tip: To pound the chops flat, place them between two sheets of plastic
wrap on a stable surface. Pound steadily with the smooth side of a meat
mallet or the bottom of a heavy saucepan until 1/4 inch thick.
Serves 2.
Nutritional Information per Serving
Calories 350 Carbohydrates 4 Fat 16
Saturated fat 5 Mono unsaturated fat 8 Protein
31 Cholesterol 83 Fiber 1 Potassium
582
Source: EatingWell.com
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SOUTHERN FRIED CHICKEN
Prep: 2 hr., 20 mins
Cook: 45 mins
Ready in: 3 hr., 5 mins
Serves: 3
Ingredients
4 teaspoons salt divided
1 whole chicken (4 pounds) backbone removed chicken cut into 8 pieces
3 cups buttermilk
6 cups grapeseed oil or canola oil for deep frying
2 cups all-purpose flour
1 1/2 tablespoons dry mustard
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
3 large eggs
2 tablespoons water
Cooking Instructions
To Marinate the Chicken:
Massage 1½ teaspoons of the salt into the chicken pieces.
Combine the chicken pieces and buttermilk in a large bowl or large
shallow dish and turn the chicken pieces to ensure they are completely
coated with the buttermilk.
Cover with plastic and refrigerate for at least 2 hours and up to 1
day.
To Prepare the Chicken for Frying:
Preheat the oven to 300°F. Add enough oil to fill a large wok about
halfway. Heat the oil over medium-high heat until it registers 350°F to
375°F on a deep-fry thermometer.
Stir the flour dry mustard paprika garlic powder onion powder pepper
and 2 teaspoons of salt in a shallow dish to blend.
Whisk the eggs and water in a medium bowl to blend.
Working with one chicken piece at a time lift the chicken from the
marinade allowing any excess marinade to drip back into the dish then
dredge the chicken pieces in the flour mixture to coat completely.
Dredge the flour-coated chicken pieces in the egg wash.
Dredge the coated chicken in the flour mixture again to coat
completely.
To Fry the Chicken:
Working in 2 to 3 batches carefully place the coated chicken pieces
into the hot oil and cook for about 12 minutes turning as needed until
they are golden and almost cooked through.
Using a skimmer transfer the chicken pieces to a rack set on a baking
sheet to drain any excess oil.
Bake for about 10 minutes or until the chicken pieces are cooked
through but still moist and juicy. Sprinkle with the remaining salt and
serve.
Source: Tyler Florence
CHEESY BEEF CASSEROLE
Ingredients
1 pound lean ground beef
2 teaspoons minced garlic
1/2 teaspoon salt
30 ounces tomato sauce
8 ounces cream cheese
1 pint sour cream
1 cup chopped white onions
1 pound egg noodles
1 pound shredded Mozzarella cheese
Directions
Brown hamburger and drain well.
Add garlic, salt and tomato sauce then simmer for 30 minutes.
While that simmers mix together cream cheese, sour cream and onions.
Cook noodles.
In a well greased rectangular casserole dish layer 1/3 sauce, 1/2
noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese.
Cover with 1/3 more sauce, remaining noodles, cream cheese, Mozzarella
cheese then remaining sauce.
Bake at 350 uncovered for 30 minutes.
SOUTHERN STYLE STEAKS
Ingredients:
1 stick, plus 2 tablespoons butter, room temperature, divided
4 large Vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 (8-ounce) beef fillets
Salt and freshly ground black pepper
Directions:
Preheat grill to medium-high heat. Spray grill with nonstick
nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat.
Add onions, and cook, stirring frequently, for 20 minutes, or until
onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and
refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered
with grill lid, for 4 to 6 minutes per side, or until desired degree of
doneness. *Cook’s Note: For a rare doneness, cook steaks on each side
for 3 to 4 minutes. Transfer to serving plates and let sit for 5
minutes. Serve fillets with caramelized onions and Gorgonzola butter.
Cook Time 30 min
Level Easy
Yield 4 servings
Source: Paula Deen's Recipe Collection
AMBROSIA PUDDING
3 1/2 ounces instant vanilla pudding mix
2 cups cold milk
2 teaspoons grated orange peel
1/4 teaspoon vanilla
1 cup whipping cream, whipped
1 banana, sliced
11 ounces mandarin oranges, drained
1/4 cup shredded coconut meat
1/4 cup sliced almonds
In a bowl, blend pudding and milk according to package directions. Add
honey, orange peel and vanilla. Fold in the whipped cream. In
individual dessert dishes, layer half of the pudding, banana slices,
orange sections, coconut and almonds. Repeat the layers; chill.
Serves 4-6.
SEAFOOD SALAD
8 oz. pasta, cooked and drained
1 lb. crab, chopped (frozen or canned)
1 lb. cooked shrimp
1/2 cup diced onion
1/2 cup diced green pepper
1 1/2 cups diced celery
1/8 t. garlic salt
1 cup Miracle Whip
2 T. wine vinegar
Salt and pepper to taste
Combine pasta with crab, shrimp, onion, green pepper and celery. In a
small bowl, mix together the garlic salt, Miracle Whip, vinegar, salt
and pepper. Blend into pasta/shrimp mixture. Refrigerate to blend
flavors.
BROCCOLI DIP
2 lbs. Velveeta cheese
4 boxes chopped broccoli, cooked and drained well
1 can cream of chicken soup
Melt cheese. Mix with soup and broccoli. Keep warm in crock pot. Serve
with bread chunks or crackers.
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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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