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A
to Z
Recipes
August 2, 2009
Always
something to make you think,
laugh and cook.
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If
you had to go to the web
site to read this then you have not subscribed to this publication at
our new list host, EZezine. You may sign up here
or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I started working on this issue a couple
of days ago and chose all of the items for posting except for the
recipes. OMG... once I started selecting recipes, I couldn't stop!
You'll be tickled pink (sorry to the guys, lol) when you see the
variety. Y'all are amazing!
In just a little over a week we'll be attending our Great Southeastern Escape
(GSEE).
The dates are August 11 - 17, 2009, and we've chosen New Smyrna Beach,
Florida. We're trying to make sure our stay is planned and everyone's
needs are met. It has truly been a labor of love, believe me. Our pal, Pat in Merritt Island,
has been my right-hand gal and I am so grateful to her and everyone
else for making the planning easier. Look out, Florida! Here we come!
The current Monthly Theme topic is announced in
this issue. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on 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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"I write down everything I want to remember.
That way, instead of
spending a lot of time trying to remember what it is I wrote down, I
spend the time looking for the paper I wrote it down on."
~Beryl Pfizer
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 important lesson Walter Cronkite carried
with him all
those years
By Walter Cronkite
There came a time when I was growing up in Houston, Texas, that I
wanted to own a watch.
In fact, I had a particular watch picked out, an Ingersoll on display
in our local drugstore. It cost a dollar.
Since I had no money, and no prospects for raising a dollar quickly, I
asked the druggist if I could take the watch and pay for it little by
little. He agreed, and the next day, when my mother happened to come
into the store, he casually mentioned the arrangement we'd made.
My mother would have none of it. She was a woman of scrupulous honesty,
and to her, I'd taken advantage of another person's willingness to
trust me. She paid the druggist the dollar and hurried home to confront
me.
"Don't you see?" she said. "Your intentions are honorable, but even you
admit you don't know how you're going to earn the money for that watch.
There's no outright dishonesty here, but you're flirting with it. It's
one of those risky gray areas, Walter. Be careful of gray—it might be
grime."
Then she took the watch and kept it until I earned the money to
retrieve it.
Throughout the years since that experience, I've had plenty of reasons
to remember my mother's admonition. As a newscaster I've always had to
be on guard against gray—a presentation of only half the facts, a story
that didn't ring quite true. And there have been such occasions in my
personal life as well.
One time, for instance, some speculators offered to give me a large
parcel of land. There was no suggestion that I talk about their
property on the air. They were not being dishonest; they just wanted to
be able to say that I owned land in the area that they were trying to
promote. But it seemed like a gray area to me. I didn't accept the
offer.
I believe that most of the people in this world are honest, and want to
be honest. But honesty, like all other virtues, requires vigilance. My
mother, Helen Lena Cronkite, knew this. This is what she had in mind as
she helped me to stay clear of ambiguity—the gray areas that might be
grime.
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
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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Pump up Anemic Roses (Roses That
Look Wimpy)
~Shared by Marilyn, OH
Take one used steel wool pad* and toss it into one quart of
water. Let it sit for one week. Then fish out the pad, and
throw it away.
Every time you water your roses, add 2 Tbsp. of this solution per
gallon of water for healthy roses.
*Note: Do not use the scouring pads with soap in them, like
Brillo pads.....
Coffee Filters
~Shared by Marilyn, OH
WOW.... This was interesting!
I know you will enjoy this page as much as I did.
http://www.members.shaw.ca/gf3/coffee-filters.html
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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Our
Monthly Theme topic is: "Mexican
Recipe Favorites"
What
we're
looking for is recipes that truly make you want to wear a sombrero to
the dinner table. We want it all: appetizers and dips, salads, main
course, side dishes, even desserts that are soon-to-be Mexican
Favorites. Yes, everyone knows the "recipe" where you brown hamburger
meat, add some taco seasoning, and make tacos. We'd like to broaden the
horizon in this theme, even though lots of great recipes use seasoning
packets and mixes (easier and we're all for that!). So, if you have a
family
favorite
that screams "ole!" then bring it on. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Mexican
Recipe Favorites" 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 Mexican Recipe Favorites.
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:
Mexican
Recipe Favorites.
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 Mexican
Recipe Favorites has a deadline of August 31,
2009,
and will be posted on September 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: Mexican Recipe Favorites
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 August Birthday Babies:
2nd
Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
11th Vikki B. in Clarksburg, West Virginia
11th Mary in Land O Lakes, Florida
12th Patti in Maryland
12th Kemi O. in Lagos, Nigeria
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
18th Evelyn in Sault Ste Marie, Ontario, Canada
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
20th Lois Jean F. in Brandenburg, Kentucky
20th Elizabeth P. in LaFayette, Georgia
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
21st Connie in West Chester, Ohio
21st Mary Ann in Waukesha, Wisconsin
23rd Lisa in Belmont, North Carolina
23rd Tamie O. in Bedford, Pennsylvania
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
27th Tammy in Albemarle, North Carolina
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
30th Sharon B. in Prescott, Ontario, Canada
30th Jean in Newport, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Definitions
~Shared by Jim D., WA
It may help to say the word out loud...Perhaps Very Slowly.
Arbitrator \ar'-bi-tray-ter\: A cook that leaves Arby's to work at
McDonald's.
Avoidable \uh-avoy'-duh-buhl\: What a bullfighter tries to do.
Burglarize \bur'-gler-ize\: What a crook sees with.
Counterfeiters \kown-ter-fit-ers\: Workers who put together kitchen
cabinets.
Eclipse \i-klips'\: What an English barber does for a living.
Eyedropper \i'-drop-ur\: A clumsy ophthalmologist.
Heroes \hee'-rhos\: What a guy in a boat does.
Left Bank \left' bangk'\: What the robber did after his bag was full of
loot.
Misty \miss'-tee\: How golfers create divots.
Paradox \par'-of-docks\: Two physicians.
Pharmacist \farm'-uh-sist\: A helper on the farm.
Polarize \po'-lur-ize\: What penguins see with.
Primate \pri'-mate\: Removing your spouse from in front of the TV.
Relief \ree-leaf'\: What trees do in the spring.
Rubberneck \rub'-er-nek\: What you do to relax your wife.
Seamstress \seem'-stress\: Describes 200 pounds in a size six.
Selfish \sel'-fish\: What the owner of a seafood store does.
Subdued \sub-dood'\: Like, a guy, like, who works on one of those,
like, submarines, man.
Sudafed \soo'-da-fed\: Bringing litigation against a government
official.
Neologism Contest
~Shared by Mary S., Nashville, TN
Once again, The Washington Post has published the winning submissions
to its yearly neologism contest, in which readers are asked to supply
alternative meanings for common words.
This year's winners are:
1. Coffee (n.), the person upon whom one coughs.
2. Flabbergasted (adj.), appalled over How much weight you have gained.
3 . Abdicate (v.), to give up all hope Of ever having a flat stomach.
4. Esplanade (v.), to attempt an Explanation while drunk.
5. Willy-nilly (adj.), impotent.
6. Negligent (adj.), describes a Condition in which you absentmindedly
answer the door in your nightgown.
7. Lymph (v.), to walk with a lisp.
8. Gargoyle (n.), olive-flavored mouthwash.
9. Flatulence (n.) emergency vehicle That picks you up after you are
run over by a steamroller.
10. Balderdash (n.), a rapidly receding hairline.
11. Testicle (n.), a humorous question on an exam.
12. Rectitude (n.), the formal, dignified bearing adopted by
proctologists.
13. Pokemon (n), a Rastafarian Proctologist.
14. Oyster (n.), a person who sprinkles His conversation with
Yiddishisms.
15. Frisbeetarianism (n.), (back by Popular demand): The
belief that, when you die, your Soul flies up onto the roof and gets
stuck there.
16. Circumvent (n.), an opening in the front of boxer shorts worn by
Jewish men.
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:
SAVORY SPREAD
~Shared by Luanne, FL
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)
Combine all ingredients in small Bowl. Mix until smooth.
Yield: 1 1/2 cups
GINGER PEAS
~Shared by Larry Holmes, Toronto, Canada
2 packages of frozen peas
1 can mushrooms, drained
1 can water chestnuts, sliced
1 cup green onions, 1-inch slices
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup chicken broth
2 tablespoon cornstarch
1 teaspoon salt
1/8 teaspoon pepper
1/ teaspoon garlic powder
In saucepan separate peas, add mushrooms, water chestnuts, green onion,
ginger, nutmeg and 3/4 cup of the broth.
Cover and simmer for 3 to 4 minutes. In cup blend cornstarch
and remaining broth until smooth. Stir into peas, cook,
stirring constantly, until liquid thickens and boils. Add
salt, garlic powder and pepper.
Serves 6 to 8
CRAB AND ARTICHOKE APPETIZER PIZZA
~Shared by Ann S. Mims, FL
Serves 8
Start to Finish: under 30 minutes
This appetizer pizza is essentially topped with a jazzed-up version of
an old Junior League cookbook standby – artichoke dip. It's decadent
and delicious.
1 (12-inch) thin prepared pizza crust (such as Boboli ®) or other brand
of choice*
1 can (about 14 ounces*) artichoke hearts (packed in water), drained
and chopped
4 ounces lump or back-fin crabmeat*
2/3 cup shredded Parmesan cheese
2/3 cup light mayonnaise
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pitted and sliced kalamata olives, drained well
1/4 cup finely chopped fresh red bell pepper
Remoulade Sauce, for serving if desired (recipe below)
Preheat oven according to crust package directi ons. Crisp crust until
light golden brown. Carefully remove crust and set aside, leaving oven
turned on.
Meanwhile combine chopped artichoke hearts, crabmeat, Parmesan, garlic,
mayonnaise, salt and pepper, stirring to mix well. Spread mixture over
crust out to edges. Top with sliced olives.
Return pizza to oven and bake 12 to 15 minutes or until top is slightly
brown and bubbling along edges. Remove and scatter red bell pepper over
crust. Slice into small “squares” and serve warm with Remoulade Sauce,
if desired.
* Notes
A thin and crispy crust works best for this recipe.
Depending on brand of artichoke hearts, the undrained weight may vary
slightly.
Pasteurized fresh lump or back fin crab meat is available in most
seafood markets and larger grocery stores. Most packages are 8 ounces,
you’ll only need 1/2 package for each pizza, but can easily be doubled
(using entire can), or store remaining crab according to package
directions.
Approximate Values Per Serving: 234 calories (46% from fat), 12 g fat
(3 g saturated), 23 mg cholesterol, 10 g protein, 22 g carbohydrates, 3
g dietary fiber, 644 mg sodium.
REMOULADE SAUCE
Makes about 1/2 cup
Start to Finish: under 5 minutes
Remoulade is a French mayonnaise sauce that’s usually served as a
condiment with cold meat and seafood but we like it as a dipping sauce
for pizza and most anything else!
2 green onions (for 2 tablespoons chopped)
1 clove fresh garlic
¼ cup mayonnaise
1 tablespoon grainy Dijon-style mustard
1 tablespoon sweet pickle relish*
¼ teaspoon cayenne pepper
Chop green onions, including enough tender green tops to make 2
tablespoons
Place in a small serving bowl. Peel garlic and finely mince. (You may
use a garlic press.) Add to dish. Add mayonnaise, mustard, pickle
relish, and cayenne pepper. Serve at once or cover and refrigerate
until ready to serve, up to 3 days.
* Notes
Sweet pickle relish is sold alongside other pickles. It is sometimes
called sweet salad cubes. If you can't find it, substitute 2 finely
chopped sweet gherkins.
Approximate Values Per Tablespoon: 57 calories (89% from fat), 6 g fat
(1 g saturat ed), 2.5 mg cholesterol, trace amount protein, 1 g
carbohydrates, trace amount dietary fiber, 101 mg sodium
CARAMEL-CINNAMON DESSERT
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 (4 ounce) package French vanilla instant pudding mix
3 cups milk
1 (8 ounce carton whipped topping thawed
1 (14 ounce) box cinnamon graham crackers
1 ( 6 ounce can caramel frosting
Combine pudding and milk and mix well. Fold in whipped
topping. Line bottom of 9 x 13-inch glass dish with whole
graham crackers. Put half pudding mixture over crackers and
top with second layer of crackers. Spread remaining pudding
over top. Top with remaining crackers (2 or 3 crackers should
be left). Add caramel frosting over last layer of graham
crackers. Refrigerate.
MEXICAN CHICKEN BURGERS
~Shared by Johnny, LA
Serve these burgers on toasted buns with tomato slices and lettuce;
drizzle with taco sauce.
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white or brown)
¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned
beans)
2 tablespoons tomato paste
1 tablespoon minced onion
1 teaspoon chili powder
1 clove garlic, minced
½ teaspoon pepper
Dash of salt
1 tablespoon olive oil
Transfer the ground chicken to a medium mixing bowl; stir in the
remaining ingredients, except the oil for cooking. Form each mixture
into 4 patties, each 4 inches in diameter and about ½-inch thick.
Heat the oil in a medium nonstick skillet over medium-high heat. Add
the patties and cook about 5 minutes on each side, or until they are
lightly browned and cooked through. (If you prefer, the burgers can be
broiled or cooked on either a stovetop or outdoor grill.)
Serve the patties on frills of leaf lettuce or on toasted buns with
your choice of accompaniments.
BAVARIAN KRAUT CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream
Preheat oven to 325 degrees. Melt margarine in skillet over medium
heat. Add onion and cook until tender. Remove onions; add pork and
brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart
casserole. Cover and bake for one hour. When ready to serve, blend in
sour cream and nutmeg.
Makes 4-6 servings.
PEACH AND NUT CONSERVE
~Shared by Doe, Oliver, B.C., Canada
Makes 3 pints
A luscious conserve.
6 c peeled peaches
juice 2 lemons
25 maraschinos, quartered
3 3/4 c sugar
1 1/4 c chpd walnuts
Combine peaches, lemon juice, cherries & sugar in heavy
preserving kettle, cook, stirring freq til thick, 30 mins. Add nuts,
stir in well. Ladle into hot sterile canning jars to top. Seal immed.
My Note- This would be nice over Belgian Waffles, fancy crepes, dressy
French Toast, etc for brunch buffets.
COLD MACARONI AND TUNA SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 eggs
3 cups macaroni
1/2 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
Place eggs in a saucepan and cover with cold water. Over medium heat,
bring water to a full boil. Lower heat and simmer for 10 to 15 minutes.
Immediately plunge eggs into cold water.
Bring a large pot of lightly salted water to a boil. Add macaroni pasta
and cook for 8 to 10 minutes or until al dente; drain and rinse under
cold water.
Put frozen peas into a colander and rinse with hot water; drain well.
In a large bowl place the macaroni and peas. Peel eggs and dice them
into the bowl. Put the tuna in the bowl, flaking it apart.
Stir mayonnaise into the mixture a little at a time, so the mixture is
moist but not soggy. Sprinkle the salt and pepper and mix one last
time. Cover and refrigerate for a least one hour or overnight.
GROUND BEEF (PICADILLO)
~Shared by Jim H., Calgary, Alberta, Canada
SERVES 5
1 1/2 lbs ground beef
1 1/2 teaspoons adobo seasoning
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 teaspoon minced garlic or 2 cloves minced garlic
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon red wine
1 tablespoon cider vinegar
1/2 cup water
1/4 cup pimiento, diced
1/4 cup pitted Spanish olives, sliced
Season the meat with the adobo and set aside.
In a skillet, heat oil on medium.
Stir in the onion, green pepper and garlic and cook until the
vegetables are tender and just slightly colored.
Stir in the meat, breaking it up as you brown it.
When browned, pour off the excess fat.
Stir in the oregano and cook for 1 minute.
Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
Bring to a boil, lower heat, cover and simmer for 30 minutes.
Stir occasionally.
Source: Recipezaar
OVERNIGHT TUNA CASSEROLE
~Shared by Linda H., Rosharon, TX
From Vega Estate in Longview, Texas in 1990. Dated 1952.
1 can cream of celery soup
1 cup milk
1 can water packed tuna, drained and flaked
1 cup uncooked elbow macaroni
3 tablespoons mustard
1 tablespoon sour cream
1 cup fresh peas
½ cup chopped yellow onion
1 cup grated Swiss cheese
Whisk soup and milk in sauce pan until blended. Add remaining
ingredients except 1/4 cup cheese. Cover and refrigerate overnight.
Bake in 350 oven for 30 minutes. Sprinkle remaining cheese on
top and place back in oven for 1-2 minutes while cheese melts.
CHOCOLATE MOUSSE PIE
~Shared by Jim D., WA
12 ounces semisweet chocolate chips
1 and one half cups whipping cream
2 tsp. vanilla
One third cup powdered sugar
1 9-inch chocolate piecrust
Place chocolate chips in a glass bowl along with half of the whipping
cream and microwave on high at 1 minute intervals until chocolate melts
and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder
of whipping cream until soft peaks form. Add vanilla and sugar and
continue beating. Slowly add chocolate mixture and mix well. Place in
the chocolate piecrust and refrigerate for several hours before
serving.
The Skinny: Use low fat chocolate whipping cream and your favorite
sugar substitute.
PEPPERMINT CREAMS
~Shared by Treva, NC
Makes 20 Creams
8 oz. (225g) icing sugar, sieved
1 egg white
few drops peppermint essence
few drops green food coloring (optional)
3.5 oz (100g) bar of dark chocolate, melted
1 supercook writing pen (optional)
Weigh out the ingredients and make sure the melted chocolate will be
cool enough to handle. Put greaseproof paper on a board.
1. Put the Icing Sugar in a bowl and mix in the egg white to form a
stiff paste. Add a few drops of peppermint essence and food colouring,
if using.
2. Kneed the mixture in the bowl to make sure all the icing sugar is
mixed in. Put the dough on a work surface and roll it out to 1/4 in
(1/2 cm) thick.
3. Use a plain cutter to stamp out small rounds, then transfer them
onto greaseproof paper.
4. To decorate, dip the creams in the melted chocolate to half cover
them or use the writing pen to ice hearts or anything else you can
think of. Leave to set for a few hours.
GREEK BEEF AND ORZO
~Shared by Leasa, IA
1 lb ground beef
1 can - 14 1/2 oz - stewed tomatoes, undrained (I used toms with garlic
& olive oil)
1 med celery stalk (I didn't use)
1/2 C uncooked orzo pasta
1/2 t salt
1/4 t cayenne pepper
1/2 C plain low-fat yogurt
(I also added a pinch of thyme and oregano and 1/4 C low sodium V-8
juice)
Cook beef until browned, drain. Stir in remaining
ingredients. Heat to boiling, reduce heat, cover and simmer
about 12 mins, stirring frequently, until liquid is absorbed and orzo
is tender. Serve with yogurt.
(So easy, one pan, great for camping.)
SALMON BURGERS
~Shared by Brenda, AL
These are delicious! Serve on hamburger buns with lettuce and tomato or
serve with baked potato and green vegetable.
15 oz can pink salmon,drained or 2 cups flaked
8 saltine crackers crushed
1/4 cup diced bell pepper (I like colored best)
3 Tablespoons light mayo or Miracle Whip Light
1 teaspoon lemon juice
4 drops Tabasco sauce
4 whole grain hamburger buns
4 lettuce leaves
1 tomato sliced
In medium bowl remove skin from salmon, leave the bones in for added
calcium mashing with fork. Add crackers, pepper, mayo, lemon juice and
Tabasco sauce. Mix well. Shape into 4 patties. I used a measuring cup
to make same size. Coat a nonstick skillet with cooking spray and place
over medium heat. Cook patties until light brown, turn and cook other
side. Put on buns add lettuce and tomato.
Source: Lickety Split Diabetic Meals Cookbook
LEMON COOKIES
~Shared by Patricia, Charlevoix, MI
1/2 cup shortening
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon nutmeg
1 cup sugar
2 eggs - unbeaten
2 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Cream shortening, salt, lemon juice, nutmeg and sugar. Add eggs, milk
and slowly blend in flour, baking powder and soda.
Drop by teaspoonful on greased baking sheet and bake at 375 deg for 10
minutes.
CARAMEL GRAHAM POPCORN BALLS
~Shared by Johnny, LA
Servings: 12
Ingredients
32 Kraft Caramels, unwrapped
2 tablespoons water
2 quarts popped popcorn
16 Honey Maid Honey Grahams, coarsely chopped (about 2 cups)
2 tablespoons holiday colored sprinkles
Directions
Heat caramels and water in saucepan over low heat stirring occasionally
until melted and smooth.
Toss popcorn, chopped grahams and sprinkles with caramel mixture in
large bowl; cool slightly.
Shape mixture into 12 balls.
Cool completely.
Wrap in colored plastic wrap; tie ends with ribbon.
Store up to 1 week.
LENTIL TOMATO STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 cups brown lentils
2 large onions
5 tomatoes
3 Tbsp. oil
3/4 tsp. salt (or more to taste)
1 1/2 tsp. marjoram
1 1/2 tsp. savory
Directions
Boil lentils in water for about 30 - 40 minutes (or until thoroughly
cooked). While these are cooking, chop onions and tomatoes. In a very
large skillet or pan, saute onions until translucent. Add tomatoes and
stir occasionally. Add marjoram, savory and salt. When it seems the
tomatoes are fairly stewy and cooked, add the cooked, well drained
lentils (which by this time should be done). Cook together for 10-15
minutes more.
This seems to go exceptionally well with steamed cauliflower on the
side, and goes well over rice, or other grains, such as quinoa.
Source: Cajun
Cooking Recipes
TUXEDO BROWNIE TORTE
~Shared by Doe, Oliver, B.C., Canada
The combination of dark choc base, raspberry filling & creamy
wh choc topping looks & tastes like it came from a pastry cart.
Brownie-
19.5 oz fudge brownie mix
1/2 c oil
1/4 c water
2 eggs
Filling-
10 oz froz raspberries in syrup, thawed
1 tbsp sugar
1 tbsp cornstarch
1 c fresh raspberries or froz whole raspberries without syrup, thawed
drained on toweling reserving 3 for garnish
Topping-
8 oz cream cheese, softened
1/3 c icing sugar
2 tbsp white crème de cacao if desired
1 c white chips, melted
1 c whipping cream whipped
Garnish-
1 tbsp grated semi-sweet chocolate
3 whole raspberries
3 mint leaves
Heat 350. Grease bottom & sides of 9 or 10 inch springform.
In lg bowl combine all brownie ingred. Beat 50 strokes by hand. Spread
batter in greased pan. Bake at 350 for 40-45 mins til center is set.
Cool 30 mins. Run knife around sides of pan to loosen, remove sides.
Cool completely.
Place thawed berries in syrup in blender or proc. Puree. Strain to
remove seeds. In sm pot combine sugar & cornstarch. Gradually
add raspberry puree, mix well. Bring to a boil, cook until mix is
clear, stirring constantly. Cool 5 mins. Spread over brownie layer to
within ½ inch of edges. Arrange 1 c fresh raspberries evenly over
raspberry mix, chill.
In med bowl combine cream cheese, icing sugar & crème de cacao,
beat til smooth. Add melted vanilla chips, beat til smooth. Fold in
whipped cream. Cover, chill 45 mins. Stir topping mix til smooth.
Spread 1 1/2c of topping over raspberries. Pipe or spoon on rem
topping. Chill at least 1 hour until firm.
Sprinkle grated choc in 1 inch border around outside edge of torte.
Garnish centre with 3 whole raspberries & 3 mint leaves. Store
chilled.
BLUEBERRY OAT MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup quick cooking oats
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup
muffin pan. In a small bowl, mix the oats and orange juice together.
Set aside.
In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and
baking soda. Thoroughly blend in the oil and egg. Stir in the oat
mixture, and fold in blueberries. Spoon batter into the prepared muffin
cups.
Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly
over the tops of the muffins.
Bake 18 to 20 minutes in the preheated oven, or until a knife inserted
in the center of a muffin comes out clean.
LITTLE CAESAR'S CRAZY SAUCE (CLOSE CLONE)
~Shared by Jim H., Calgary, Alberta, Canada
I came across this sauce recipe awhile ago and with a few changes, has
become my favorite for pizza (makes 2 12-inch), great on chicken
parmesan and using tomato paste, a good dipping sauce for bread sticks.
I will make the same recipe using half the tomato sauce and the same
amount of everything else and it turns out great.
15 Ounces Canned Tomato Sauce
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon dried basil
1/4 Teaspoon dried marjoram
1/4 Teaspoon dried oregano
1/4 Teaspoon ground thyme
Combine all the ingredients in an uncovered saucepan over medium heat.
When the sauce begins to bubble, reduce the heat and simmer for 30
minutes, stirring often. Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator; it will keep
for 3 to 4 weeks.
Makes 1 1/2 cups.
* The original recipe called for tomato paste. That would be good for
dipping but tomato sauce is better for pizza sauce.
CHICKEN BISCUIT BAKE
~Shared by Linda H., Rosharon, TX
Serves 6 to 8
This recipe is from Best of Country Casseroles and it was submitted by
Karen Weirick of Bourbon, Indiana.
1 can (10 3/4 ounces) cream of chicken soup, undiluted
2/3 cup mayonnaise
2 to 3 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
2 tubes (12 ounces each) refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt
In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir
in chicken, broccoli and onion. Transfer to a greased 13x9x2-inch
baking dish. Sprinkle with cheese. Cover and bake at 375° for 20
minutes. Separate biscuits; cut each in half. Arrange, cut side down,
over hot chicken mixture. In a bowl, combine remaining ingredients;
pour over biscuits. Bake, uncovered, 20 minutes longer or until golden
brown.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended.
GARLIC CROSTINI
~Shared by Jim D., WA
1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
One half cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish
Slice baguette into one quarter inch slices. Brush slices with olive
oil and sprinkle with oregano. Combine garlic, tomatoes, black olives
and salt and pepper together and mix well. Place a slice of cheese on
each slice of baguette and top with tomato mixture. Bake at 350 degrees
for about 10 minutes. Serve warm.
The Skinny: You can probably get away with low fat mozzarella cheese.
ZIPPY TURKEY POT PIE
~Shared by Treva, NC
3/4 cup milk
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. Flour
3 cups chopped cooked turkey (about 1 lb.)
1 pkg. (10 oz.) frozen mixed vegetables (peas, carrots, green beans,
corn, lime beans), thawed
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup chopped onions
1 ready-to-use refrigerated pie crust (1/2 of
15-oz. Pkg.)
PREHEAT oven to 400°F. Mix milk, dressing and flour in large
microwaveable bowl. Microwave on HIGH 2 to 3 min. Or until sauce is
thickened, stirring after each min. Add turkey, mixed vegetables,
cheese and onions; toss to coat. Spoon into 9-inch pie plate; smooth
surface. PLACE crust over filling; flute edge of crust, sealing edge of
crust to rim of pie plate. Cut several slits in crust to allow steam to
escape. Transfer to baking sheet. BAKE 30 min. Or until golden brown.
Kraft Kitchens Tips
Substitute: Prepare as directed, using MIRACLE WHIP Light Dressing and
KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese. Creative Leftovers:
Put those leftovers to good use! Last night's cooked chicken or ham
would taste great in this steaming pot pie. Just prepare as directed,
substituting leftover chopped cooked chicken or ham for the turkey.
BLACK-EYED PEA SALAD
~Shared by Pat, Merritt Island, FL
12 servings
1 lb dry black-eyed peas
1 C Italian dressing
1/2 C onion, chopped
2 C green pepper, chopped
1 C red pepper, chopped
3/4 C green onions, chopped
1/2 C jalapeno pepper, finely chopped
1/4 C parsley, minced
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp hot pepper sauce
Place peas in Dutch oven; add water to cover by 2”. Bring to
a boil for 2 minutes. Remove from heat; cover and let stand
for 1 hour. Drain and rinse peas, discarding
liquid. Return peas to pan; cover with water. Bring
to a boil. Reduce heat; cover and simmer for 1 hour or until
tender.
Drain peas and place in a large bowl. Add salad dressing and
onion; toss to coat. Cover and refrigerate until
cool. Add the remaining ingredients; toss gently.
RHUBICOT JAM
~Shared by Shirley, WA
3 c. diced fresh apricots (about 1 1/4 lbs.)
1 c. diced rhubarb (about 1 lb.)
1 Tbl. grated orange rind
¼ c. lemon juice
2 ½ c. sugar
Wash, pit and dice apricots. Do not peel. Wash and
trim ends of the rhubarb and dice. Combine all ingredients in
large kettle, and bring to a boil.
Boil uncovered, stirring occasionally, until gel stage is reached,
about 34-40 minutes. Remove from heat and skim off foam (or
add 1 tsp butter).Pour into hot sterilized glasses and seal immediately.
Makes 5-6 eight oz glasses.
ARTICHOKE BITES
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.
1-1/2 cups mayonnaise
3/4 cup freshly grated parmesan cheese
1 (4 ounce) can diced green chilies
1 (14 ounce) jar artichoke hearts, chopped
Combine mayonnaise, parmesan cheese, green chilies and artichoke
hearts. (Remove any spikes or tough leaves from artichoke
hearts). Place 1 teaspoon mixture on bite-size toast rounds.
Broil until light brown.
TEXAS STYLE PORK POPPERS
~Shared by Johnny, LA
From Damon Whatley in Wichita Falls, Texas.
Ingredients:
1 Pork Tenderloin
Can or Jar of Sliced Jalepenos (Keep the Juice)
Bacon Strips
1/2 large bottle of Zesty Italian Dressing (Kraft, etc.)
Worcestershire
Liquid Smoke
Green Tabasco
Lawrey's Season Salt
Lemon Pepper
Garlic Salt
1 box of wooden Toothpicks or skewers
These make for great appetizers or main dishes if you can handle the
heat.
Slice the tenderloin into 1/2 inch thick medallions. Cut bacon strips
in half (5 inch strips). Place 1 to 2 jalapenos in the middle of each
tenderloin medallion. Fold the medallion over to enclose the jalapenos
and then wrap the 1/2 slice of bacon around the pork. Run the skewer or
toothpick through the middle securing the bacon around the pork. A
skewer will hold 5 or 6 poppers, where a toothpick will hold only one.
Lay the poppers in a large pan and coat them with italian dressing and
left over jalapeno juice. Liberally sprinkle Worcestershire, liquid
smoke, and green Tabasco evenly over the poppers. Apply Lawry's season
salt, lemon pepper, and garlic salt evenly. Flip or mix the poppers to
make sure they are evenly coated on both sides. Marinate from 2 to 24
hours in the refrigerator or cooler.
At the game, fire up your grill and place poppers directly over the hot
coals. Be careful bacon will flame up so keep the lid closed or have a
water bottle available. Cook until done, usually 20 minutes, flipping
once or twice. These also cook well in a smoker after about an hour or
so at 250 degrees plus (mesquite wood or hickory is best). When ready,
grab a cold drink because you'll need it, and serve!
These are a hit at every party and event we've ever been to, and I
never have leftovers!
WATERMELON COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Sugar Cookie Dough
3 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened (not melted!)
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
6 drops red food coloring
1 cup miniature semi sweet morsels
Glaze
1 1/2 cups powdered sugar, sifted
2 tbsp water
15-20 drops green food coloring
For the Cookies:
Sift flour, baking powder, and salt together in a medium sized bowl.
Set aside.
Beat butter or margarine, sugar, eggs, vanilla, and red food coloring
in a large bowl with electric mixer until fluffy. Gradually add flour
mixture and stir with wooden spoon until thoroughly mixed. Cover dough
with plastic wrap and chill in the refrigerator for two hours.
Preheat oven to 400 degrees F. On a lightly floured surface, roll out
dough to 1/4 inch thick. Cut out circles with a cookie cutter or other
round object, such as a glass or round plastic container. Place circles
on ungreased cookie sheet. With a butter knife, carefully slice circle
in half and separate by at least 1/2 inch to allow for expansion during
baking. Gently press miniature semi sweet morsels into each semicircle.
Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done
when edges are lightly browned. Do not allow cookies to get too brown.
Remove from oven and allow cookies to cool on cookie sheets for 5
minutes. Remove from cookies sheets to aluminum foil on a flat surface
and allow to cool completely.
For the Glaze: In a small bowl mix together all ingredients to form a
glaze. You may add drops of water to thin glaze if it is too thick.
To decorate the cookies, roll the round end of the cookie in the glaze,
allow excess to drip off into bowl. Place cookies back on foil until
glaze dries. Eat!
TRUFFLE WRAPPED CHERRIES
~Shared by Doe, Oliver, B.C., Canada
The ultimate dream of a true chocophile. A cherry surrounded by a
smooth, rich truffle mixture and dipped in chocolate.
Truffle Mixture-
1/3 c whipping cream
2 tbsp butter
2 tbsp sugar
4 oz semi-sweet chocolate
24 maraschinos with stems
Coating-
6 oz semi-sweet chocolate
Truffle mixture- Combine cream, butter and sugar, bring to a boil over
med heat. Take from heat, add choc. Stir until melted. Chill mix until
firm enough to handle, 3-4 hrs. Wrap each cherry in about 1 tsp truffle
mix. Chill.
Chocolate Coating- Partially melt choc over hot water. Take from heat
and continue stirring until completely melted. Dip cherries in melted
choc, place on wax paper lined tray. Chill to set chocolate.
Hint- To partially melt choc set over a pan of hot tap water. Don't
place on stove.
BLUE RIBBON ANGEL FOOD CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 3/4 c. egg whites (12 or 13 egg whites)
3/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond
1 c. cake flour or plain flour
1 1/2 c. sugar
Beat egg whites and salt until foamy. Add cream of tartar and beat
until eggs stand in peaks. Add half of sugar, 1 tablespoon at a time
and beat; add flavoring. Sift rest of sugar and flour together and fold
in carefully. Bake at 300 degrees for 75 minutes.
FROSTING:
2 c. powdered sugar, sifted
1/3 c. Crisco shortening
1-2 tbsp. milk
Mix together and spread on cake.
MUFFULETA - ITALIAN STYLE
~Shared by Jim H., Calgary, Alberta, Canada
1 Large Sourdough Loaf (about 8 inches or so across)
¼ lb ham slices or shaved
¼ lb salami slices
¼ lb pepperoni slices
¼ lb smoked chicken breast-shaved or thinly sliced
¼ lb sliced mozzarella
¼ lb provolone
Red or Vidalia onions
Pizza or pasta sauce-your choice
To assemble
Cut the top off of the Sourdough Loaf and set aside. Scoop out the
bread from the inside leaving about ¼ to ½ inch bread attached to the
crust.
Start with whatever meat you would like (I usually start with ham - my
choice) and layer in the meat, sauce, onions and mozzarella, with the
next layer using provolone instead of the mozzarella, alternating as
you go until the loaf is filled to the top, ending with mozzarella or
provolone.
Place the top previously cut off, back on the loaf, wrap securely in
aluminum foil.
Place the loaf in the fridge with a heavy frying pan upside down over
the loaf and add a heavy object-I like to use my LeCruset soup pot for
this, and leave it at least overnight. This will condense the filling
and make the loaf very flavorful.
About an hour and a half before eating, remove loaf from fridge and
after setting the weight aside, pre-heat oven to 350F, place loaf,
still wrapped in foil, on an ungreased cookie sheet and bake for one to
one and a half hours or until cheese is melted and loaf is heated
through.
This is extremely filling. I have found that cutting it into wedges,
like a pizza, an 8 inch sourdough loaf will feed at least 4 people.
Feel free to use your choice of meats, sauces, and cheeses.
HAWKEYE CASSEROLE
~Shared by Linda H., Rosharon, TX
2½ cups seasoned croutons
2 cups shredded cheddar cheese
2 lbs. pork sausage links, sliced & browned
4 eggs
2½ cups milk
1 tbsp. dry mustard
¼ cup dry onions
1 can cream of mushroom soup or cream of celery or chicken
1 can milk
Layer first 3 ingredients in greased 9 x 13 pan. Combine eggs, milk,
mustard and onions. Pour over mixture in pan. Refrigerate overnight.
Add soup and milk before baking. Bake at 300° for 90 minutes.
SHRIMP BOIL WITH SPICY BUTTER SAUCE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 15 Minutes
Serves 4
Shell the shrimp right at the table and then dunk each one into our
positively addictive cayenne-spiced sauce. For tamer tastes, serve the
shrimp with lemon wedges instead.
INGREDIENTS
1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne pepper
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
DIRECTIONS
In a large pot, combine the water, vinegar, lemon slices, garlic, Old
Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of
the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the
heat and simmer for 5 minutes.
Add the shrimp to the pot. Cover and bring back to a boil. Then
continue boiling, partially covered, until the shrimp are just done, 1
to 2 minutes. Drain.
In a small stainless-steel saucepan, melt the butter. Remove the pan
from the heat and add the Worcestershire sauce, the lemon juice, and
the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce
among four small bowls. Serve the shrimp with the butter dipping sauce.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 677 Fat. Total: 50g Carbohydrates, Total: 9g
Cholesterol: 469mg Sodium: 1272mg Protein: 47g
Fiber: 3g % Cal. from Fat: 66% Fat, Saturated: 0g
Source: Quick from Scratch - Fish
PAN-GRILLED BEER-MARINATED HANGER STEAK
~Shared by Treva, NC
1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black
Lager)
2 & 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour
marinade into large resealable plastic bag. Add steaks, seal bag, and
chill 1 day, turning bag occasionally. Spray large ridged skillet or
grill pan with nonstick spray and heat over medium-high heat. Remove
steaks from marinade and pat dry; discard marinade. Place steaks in hot
skillet and cook until well browned and thermometer inserted into
center registers 125°F to 130°F for medium-rare, about 5 minutes per
side. Transfer steaks to carving board and let rest 5 minutes. Slice
steaks thinly across grain. Arrange on platter; spoon any accumulated
juices over and serve.
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PASTA, TUNA & ROASTED RED
PEPPER SALAD
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 30 Minutes
4 servings, about 1 cup each
The secret to this delicious pasta salad is a creamy low-fat dressing
made with bottled roasted red peppers. If you have cooked chicken on
hand, you can substitute it for the tuna.
INGREDIENTS
1 6-ounce can chunk light tuna in water, drained
1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
1/2 cup finely chopped red onion or scallions
2 tablespoons capers, rinsed, coarsely chopped if large
2 tablespoons nonfat plain yogurt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
1 small clove garlic, crushed and peeled
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
6 ounces whole-wheat penne or rigatoni (1 3/4 cups)
DIRECTIONS
Put a large pot of lightly salted water on to boil. Combine tuna, 1/3
cup red peppers, onion (or scallions) and capers in a large bowl.
Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the
remaining 1/3 cup red peppers in a blender or food processor. Puree
until smooth.
Cook pasta until just tender, 10 to 14 minutes or according to package
directions. Drain and rinse under cold water. Add to the tuna mixture
along with the red pepper sauce; toss to coat.
Source: EatingWell Magazine
HEARTY TURKEY CHILI
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 pounds ground turkey
- 1 cup chopped onion
- 1 large clove garlic, minced
- 1/3 cup finely chopped fresh parsley, optional
- 2 cans (16 oz. each) tomatoes (with juice), cut up
- 1 can (8 oz.) tomato sauce
- 2 cans (15 oz. each) kidney, pinto or pink beans, drained
- 1 green bell pepper, seeded and chopped
- 1 tablespoon chili powder, or more to taste
- 1 teaspoon ground cumin, optional
- Freshly ground pepper to taste
- Morton Lite Salt Mixture, to taste, optional
DIRECTIONS
In a heavy, 4-quart Dutch oven sprayed with non-stick spray, stir-fry
turkey, onion and garlic over high heat until browned. Drain fat, if
any.
Stir in remaining ingredients. Simmer, covered, for 2 hours. Stir
occasionally.
Nutritional Information Per Serving: Calories:296; Fat: 11.7 grams;
Carbohydrates: 20.4 grams; Protein: 26 grams; Sodium: 564 mg;
Cholesterol: 76 mg
Exchanges: 3 Lean Meat; 1 Bread; 1 Vegetable; 1/2 Fat
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
BANANA PEANUT BUTTER BREAD
~Shared by Treva, NC
Yield: 20 slices
Preparation time: 15 minutes
Baking time: 45 minutes
When your bananas start to look a little too ripe, it's time to bake
banana bread! This bread incorporates peanut butter for a
boost of protein, fiber, and healthy un-saturated fats. Try making it
with half whole-wheat flour to increase the fiber content even more.
3 Tbsp granulated sugar
2 large eggs
1/4 cup vegetable oil
3/4 cup reduced-fat peanut butter
3 small, ripe bananas, mashed
1 & 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped, unsalted walnuts
Preheat oven to 350 degrees F, and grease and flour a 9"x5" loaf pan.
In mixing bowl, combine sugar, eggs, and vegetable oil. Whip until
smooth. Stir in peanut butter and mashed bananas until
creamy. Add flour, baking powder, baking soda, and chopped
nuts. Stir until smooth and blended. Pour batter into prepared loaf pan
and bake for approximately 45 minutes, until a toothpick inserted in
center comes out clean. Turn loaf out of the pan and cool on a cooling
rack. Slice. Nutrition per
Serving: Serving Size: 1 slice
169 Calories; 9g Fat; 2g Saturated fat; 147mg Sodium; 6g
Protein; 18g Carbohydrates; 2g Fiber
Diabetic Exchanges:1 starch; 1/2 medium-fat meat; 1 fat
Carbohydrate choices: 1
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BUTTERCUP SQUASH
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 2 medium-size buttercup squash (about 1-1/2 pounds)
- Ground mace to taste
- Pepper to taste
DIRECTIONS
Trim stems off squash and cut each in quarters using a cleaver or large
chef's knife to cut, hitting back of knife with a mallet to force it
through squash, if necessary.
Scrape away seeds. In a large kettle, bring 2 quarts of water to a
boil. Add squash sections and cook until tender, 10 to 15 minutes.
Remove from water, sprinkle with a little mace and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 40,
Cholesterol: 0 mg, Carbohydrate: 10 g, Protein: 1 g, Sodium: 3 g, Fat:
0 g
Diabetic Exchanges: 1 Starch/Bread
Source: Light and Easy Diabetes Cuisine
ROASTED GARLIC SWEET PEPPER STRIPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large sweet peppers (combination of green, red and
yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes, turning
occasionally, or until blistered and blackened. Place in paper bag;
seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and bottoms. Remove
seeds and ribs; cut into 1 inch wide strips and place on serving
platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information Per Serving: Calories: 112, Protein: 2 g,
Carbohydrate: 11 g, Fat: 8 g, Cholesterol: 1 mg, Sodium: 30 mg, Fiber:
2 g
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The Best Diabetes Cookbook
BROILED MARINATED LEG OF LAMB
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 boneless leg of lamb (4 pounds), butterflied
DIRECTIONS
Combine oil, lemon juice, mustard, garlic, oregano and pepper in a
plastic food-storage bag; Place lamb in bag, seal and refrigerate 6 to
24 hours.
Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack
in a roasting pan.
Broil 6 inches from heat, 15 minutes on each side. Baste meat once or
twice with reserved marinade. Tent foil over lamb and continue cooking
10 to 15 minutes more or until an instant-read thermometer registers an
internal temperature of 145 degrees F. for medium-rare or 160 degrees
F. for medium. Remove lamb; let stand, covered with foil, 10 minutes
before slicing.
To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas
grill to high. Place lamb on grill rack and sear, turning once, until
well browned on both sides, about 10 minutes total. Lower heat to
medium or move lamb to cooler edge of grill; cook 15 to 20 minutes
longer or to desired doneness. Baste meat once or twice with reserved
marinade. Remove lamb; let stand, covered with foil,
10 minutes before slicing.
Nutritional Information Per Serving: Calories: 264; Fat: 8 grams;
Carbohydrates: 14 grams; Protein: 32 grams; Sodium: 388 mg;
Cholesterol: 89 mg
Exchanges: 4-1/2 Low-Fat Meat; 1 Fruit
Source: The Family Circle's All-time Favorite Recipes
CHICKEN CASSOULET
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: Chicken and beans are flavored with a small amount of sausage in
this easy version of a classic dish. But this lighter cassoulet
contains just a fraction of the calories and saturated fat that you'd
would find in a French country kitchen.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breasts
- 2 large yellow onions, chopped
- 2 ounces hot Italian turkey sausage
- 3 medium carrots, cut into chunks
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 8 sun-dried tomatoes, cut into strips
- 1 (15 1/2 ounce) can great Northern beans, rinsed and
drained
- 1-1/2 cups low-sodium chicken broth, defatted
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
DIRECTIONS
Preheat the oven to 350 degrees F.
Heat the olive oil in a large Dutch oven over medium heat; add the
chicken, onions, and sausage, and cook until the chicken and sausage
are brown on both sides. Break up the sausage into small pieces. Add
the remaining ingredients; bring to a boil.
Bake, covered, for 1 hour. Remove bay leaf before serving.
Nutritional Information Per Serving: Calories: 290, Protein: 26 g, Fat:
7 g, Carbohydrate: 25 g, Sodium: 205, Potassium: 746, Fiber: 6 g
Exchanges: 4 Vegetable, 2-1/2 Lean Meat, 1 Fat
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
WATERMELON SALSA
~Shared by Mary S., Nashville, TN
Yield: Makes about 3 cups
INGREDIENTS
- 1 piece (2-1/2 pounds) watermelon, seeded and chopped
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons seeded, minced jalapeno chile
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
DIRECTIONS
In medium bowl, gently stir watermelon, onion, cilantro, jalapeno, lime
juice, and salt until well mixed. Cover and refrigerate at least 1 hour
to blend flavors or up to 2 days.
Nutritional Information Per Serving (1/4 cup) Calories: 17, Protein: 0
g, Carbohydrates: 4 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 26 mg
Diabetic Exchanges: 1/4 Fruit
Source: The All New Good Housekeeping Cookbook
Click
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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CHEESY CORN SOUP
~Shared by Maggie, TX
420g can creamed sweet corn
1 green onion (shallot), finely chopped
2 cups (500ml) milk
¼ cup (30g) grated cheddar cheese
2 tablespoons diced blue vein cheese
2 tablespoons chopped parsley
sliced bread, to serve
1. Combine corn, green onion, milk and tasty cheese in a large
saucepan. Heat on low for 5-10 minutes, stirring until cheese melts. Do
not boil.
2. Ladle into soup bowls and scatter with blue vein cheese and parsley.
Serve with sliced bread.
Tip: This soup serves two as a main meal and four as an entree.
BACON-WRAPPED STUFFED STEAK PINWHEELS
~Shared by Maggie, TX
Serves 2
Ingredients:
4 slc side bacon
1/4 cup minced fresh mushrooms
2 tbl minced onion
2 tbl fine dry bread crumbs
2 tbl shredded Swiss cheese
1 tbl snipped parsley
good dash of pepper
1/2 lb top round steak cut 1/4" thick
1 tbl vegetable oil
1/3 cup water
Method:
Heat a skillet and cook the bacon slices until just tender. Remove them
and set aside on paper towel to drain. Pour off all but 1 Tbsp. of the
pan drippings and then add the mushrooms and onion. Saute until tender
but not browned. Remove the pan from the heat and stir in the bread
crumbs, cheese, parsley and pepper. Set the pan aside.
Cut the steak into 4 strips, each about 1" wide. Place 2 strips
together, overlapping slightly to form a long strip. Repeat with
remaining 2 strips. Pound the meat slightly to flatten it. Spread the
reserved stuffing over both strips and then roll up like a jelly-roll.
With the spiral side up, wrap each with 2 slices of the bacon and
secure with a toothpick.
Heat the oil in a skillet (you can use the same one as the stuffing)
until medium/hot and then add the steak pinwheels. Brown both sides and
then remove them to a baking dish and add the water to the pan (don't
pour it over the meat). Cover tightly with foil and bake in a preheated
350 oven for 45 minutes or until the meat is cooked through.
SALMON FRITTERS
~Shared by Maggie, TX
1 zucchini, grated
1/3 cup sweet corn kernels
3 eggs, beaten
2 tablespoons plain flour, sifted
100g salmon with lemon and dill in springwater, drained
salt and pepper
oil for shallow frying
Yogurt Sauce:
2 tablespoons natural yogurt
1 teaspoon chopped dill
zest of ½ lemon
In a medium bowl combine zucchini, corn, eggs, flour and mix well. Stir
in drained salmon and season with salt and pepper.
Heat oil in a frying pan over medium heat; measure out ½ cup of the
mixture and place into pan. Repeat with remaining salmon mixture. Cook
1-2 minutes or until the underside starts to brown. Turn over and cook
a further 2 minutes or until cooked through.
Remove and drain on absorbent paper
To make the sauce, combine ingredients and mix well.
Serve fritters with yogurt sauce and a green salad.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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HONEY-MUSTARD GRILLED RIBEYE STEAKS
4 (1-1/2" thick) ribeye steaks
1 cup French's yellow mustard
2 Tbs. fresh parsley, chopped
2 Tbs. rosemary leaves, crushed
2 Tbs. thyme, crushed
4 Tbs. honey
3 Tbs. cider vinegar
1 Tbs. Worcestershire sauce
3 Tbs. water
1/2 tsp. Louisiana Hot sauce
1/4 tsp. coarse black pepper
Pats of butter, for serving
1. Mix ingredients well, reserve resulting liquid and put in small
bowl, pour remainder over ribeye steaks in a flat Pyrex dish and
marinate for 30 minutes, turning steaks over several times. Poke steaks
several times with fork so marinade gets into the center of the meat.
2. Turn steaks with tongs, NOT a fork, and cook on hot grill 11-14
minutes for medium rare. Brush generously with reserved marinade once
or twice per side.
3. Drizzle sauce on plate as directed below, place small pats of butter
on top of each steak and serve.
Serves 4.
Source: barbecueamerica.com
HASH BROWN OMELET
I'm a big breakfast fan and this looks sooo good. You know I'm fixing
this a weekend soon!
Start to Finish: 30 minutes
Ingredients
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half
of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper
towels, reserving 2 tablespoons drippings in skillet. Crumble bacon;
set aside. Combine potatoes, chopped onion, and sweet pepper; pat into
the skillet. Cook, uncovered, over low heat about 7 minutes or until
crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt,
and black pepper; pour over potato mixture. Top with cheese and bacon.
Cover; cook over low heat for 5 to 7 minutes or until egg mixture is
set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut
into wedges to serve. If desired, garnish with green onions.
Makes 4 servings.
Nutrition Facts
Calories 325, Total Fat (g) 18, Saturated Fat (g) 9, Cholesterol (mg)
249, Sodium (mg) 661, Carbohydrate (g) 22, Fiber (g) 2, Protein (g) 18
Vitamin A (DV%) .2, Vitamin C (DV%) .3, Calcium (DV%) .3, Iron (DV%) .1
Percent Daily Values are based on a 2,000 calorie diet
SOUTHWESTERN GRILLED PORK TENDERLOIN
While you're grilling the pork, grill zucchini slices and onions for a
truly smoke-flavored meal.
Serves: 6
Prep. time: 5 minutes
Cooking time: 20 minutes (2 to 24 hours refrigeration)
- 5 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- 1 tablespoon cooking oil
- 2 whole pork tenderloin, (about 1 1/2 pounds total)
In small bowl, combine and mix well all seasonings and vegetable oil.
Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to
24 hours.
Grill over medium-hot coals, turning occasionally, for 15 to 20
minutes, until thermometer inserted reads 155 degrees to 160 degrees.
Pork is done when there is still a hint of pink in the center. Slice to
serve.
AMBROSIA WITH HONEY LIME CREAM DRESSING
Honey makes this dish so very good. Of course, fresh honey from our
very own Lucy Wellhausen
of OhioHoney.com
is the freshest!
1/4 cup honey
2 Tbs. lime juice
3 medium oranges, peeled and sliced
2 bananas, peeled and sliced
1 each red and green apple, cored and cubed
1 cup shredded coconut
Honey Lime Cream Dressing (below)
Combine honey and lime juice, toss with fruit. Layer fruit alternately
with coconut in serving bowl. Top with Honey Lime Cream Dressing.
Makes 4 servings.
Honey Lime Cream Dressing
1/2 cup whipping cream
2 Tbs. honey
1 tsp. grated lime peel
Beat whipping cream until fluffy. Drizzle in honey and beat until
stiff. Fold in lime peel.
Makes 1 cup.
Source: National Honey Board
MEATBALL STROGANOFF
1 lb. ground beef
1/4 cup fine dry bread crumbs
1/4 cup finely chopped onion
1 egg, slightly beaten
1/4 tsp. salt
Dash pepper
1 can Campbell's cream of mushroom soup
1/2 cup sour cream
1/4 cup water
Cooked noodles
Mix thoroughly beef, bread crumbs, onion, egg, and seasonings; shape
into 16 meatballs. In skillet, brown meatballs; pour off fat. Stir in
soup, sour cream, and water. Cover; cook over low heat 20 minutes,
stirring occasionally. Serve with noodles.
Makes about 4 cups.
BLUEBERRY MUFFINS
1-3/4 cups flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine
1. In a large bowl, combine flour, sugar, baking powder and salt. Stir
in blueberries.
2. Add milk, egg and butter. Mix just until dry ingredients are
moistened. The batter will be lumpy. Do not overbeat.
3. Spoon batter into twelve 2-1/2" greased muffin cups.
4. Bake at 400 for 25 minutes or until tops spring back when lightly
touched. Serve warm.
Source: Great American Recipes
PARMESAN FRENCH BREAD
Makes: 1 loaf (about 16 slices)
Prep Time: 8 Minute(s)
Cook Time: 4 Minute(s)
Ingredients:
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley
1 tsp. finely chopped garlic
1 loaf French bread, halved lengthwise
Instructions:
Combine all ingredients in small bowl except bread. Arrange bread on
baking sheet, then spread with mayonnaise mixture. Broil until golden.
Cost per recipe*: $2.70
Cost per slice*: $0.17
*Based on average retail prices at national supermarkets.
Nutrition information per serving:
Calories 240, Calories From Fat 110, Saturated Fat 2g, Trans Fat 0g,
Total Fat 12g, Cholesterol 10g, Sodium 470g, Total Carbohydrates 25g,
Sugars 1g, Dietary Fiber 1g, Protein 6g
Source: Best
Foods
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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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