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A
to Z
Recipes
August 5, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday
issue of A to Z
Recipes Newsletter. I am finishing off this work-week
(through the weekend) with great fervor as I will be taking a few days
off afterwards for our GSEE.
As it stands, I will be taking a (well-deserved) vacation from a2z
issues. Of course, you never know... I could sneak one in on 'ya. I
know that we'll be enjoying the first part of the Monthly
Theme issues on next Sunday, August 9th, followed by the
second part on Sunday, August 16th. I will be away then but will do my
level best to get it all done before I leave for the GSEE
(August 11-17). Regular issues will resume on Sunday, August 23rd.
The current Monthly Theme topic is Mexican Recipe Favorites.
Please send in your recipes to the email address listed in the Monthly
Theme - Recipe Submissions section of today's issue. There
you'll find the handy link for sending them in as well as recipes for
regular issues.
Today's issue is from our Wednesday gal, Patricia,
in Charlevoix, Michigan. I know you will join me
in thanking her for the great job. Why don't you tell her in the QT?
Here is the link: http://www.quicktopic.com/37/H/a8K9wr7j97nV.
Here is Patricia...
Hear the words "canned meat" and
the first thing that comes to
mind is SPAM. Despite its popularity - in some circles that is - there
are other canned meats, including, corned beef, pork, chicken, turkey,
and various seafood. A hint (actually a plea) to clients and friends
for canned meat recipes brought in a deluge of SPAM recipes, so I had
to holler uncle and explain the difference -- that helped. It's quite
apparent that there are some who like SPAM, I know of one in QT
who loves SPAM, and then there are those who would go on a vegetarian
diet before opening a can of such gastronomical tripe. And, there are a
few who absolutely refuse all canned meat in any shape or form,
claiming taste from moldy cardboard to their teenage sons gym shoes. As
such, the SPAM recipes are dedicated to Leasa
in Podunk, the others for all the dedicated
followers of Maggie and A2Z.
We'll see you here again on Sunday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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COWBOY FISH DINNER
1 can sardines
1 box soda crackers
Open sardine can with key. Place a cracker on pommel of saddle.
Carefully lay a sardine on the cracker. Eat. Continue with procedure
until you run out of sardines, crackers or room in your belly.
BACON, BACON
114 year old Gertrude Baines, the world's oldest person, says an
"occasional piece of crispy bacon" has aided her longevity.
SAY WHAT????
"Lunch meat? I know not of what you speak! Spam is a palate tempting
taste sensation... just ask ANY Hawaiian! Recipes abound, including
Spam 'sushi'. Why, I completely eschew my freezer full of grass-fed
beef and wild-caught venison in favor of this delightful taste
sensation."
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 ham that didn't pass it's physical"
just one of many jokes to poke
fun of the one and only SPAM. The phrase was coined by GI's during
WWII, as SPAM became a home front substitute for rationed beef. The
U.S. Army bought, and still continues to buy, tons of the stuff for its
troops.
Edward R. Murrow, renowned journalist, once reported "While Christmas
in London will not be lavish, there will be SPAM luncheon meat for
everyone." Margaret Thatcher, former British Prime Minister recalled
SPAM as a wartime delicacy shared on Boxing day 1943 with friends and
family. "I can quite vividly remember we opened a tin of SPAM luncheon
meat. We had some lettuce and tomatoes and peaches, so it was SPAM and
salad."
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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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In 1938, a 100 year old tin of roast veal
was opened and discovered to
be in perfect condition. The tin had been taken on expedition to the
Arctic in 1824 by Sir William Perry and returned unused.
Apparently the can opener had not yet been discovered, for instructions
on the tin said "Cut round with chisel and hammer." Though in "perfect
condition", there didn't seem to be anyone willing to taste the veal so
some of the meat was given to a cat without ill effects. Ten rats dined
on the remainder for ten days, giving testimony to the quality of the
meat by gaining weight during the period.
The largest consumers of SPAM are Hawaiian residents and the
territories of Guam. More than four million cans every year, or an
average twelve cans of Spam per person per year. Hawaii is so well
associated with Spam that Hormel even introduced a limited edition
"Hawaii" can in 2003.
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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If you receive an email from the Department of Health telling you not
to eat tinned pork because of swine flu - ignore it. It's just SPAM!
Groannnnn.
SPAM SONGS
Yep, from country to rock to commercial.
Using a Johnny Cash tempo the heart broken singer hoarsely croons,
"Pam, don't take my SPAM."
The rock singer belts out "some like it cold, some like it
hot..........I'm going to fry it up, SPAM, SPAM, SPAM.
The rapper raps "...... and when I get to the store what do I see the
little blue can just staring at me........"
And the commercial, sung to the chorus of my Bonnie Lies Over The Ocean:
SPAM FOR YOU and
SPAM FOR ME
we'll all live together
in SPAM harmony
at SPAM.com
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:
SPAM MUSUBI
By far, Hawaiians’ favorite dish is Musubi, a ready-to-eat Spam snack
that resembles a large piece of nigiri sushi.
1 12-ounce can Spam Classic
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/3 cup brown sugar
1/3 cup soy sauce
3 cups cooked white sushi rice (found in the Asian section of
supermarket)
1 package hoshi nori (Japanese dried seaweed, available at Asian
markets)
Slice Spam lengthwise into 8 equal pieces. In a shallow dish, combine
garlic, ginger, brown sugar and soy sauce. Place Spam slices in the
mixture and let sit for 30 minutes. Remove and pat dry. In a
medium-sized skillet, fry the marinated Spam slices over medium heat, 2
minutes on each side or until lightly browned. Moisten hands and mold
rice into 8 thick blocks with the same outside dimensions as Spam
slices. (You can get a perfect block shape by using a special plastic
Musubi mold found online or in specialty stores in Hawaii.)
Cut nori into 8-1/2 inch strips. Place Spam slices on rice blocks and
wrap individual nori strips around each middle. Moisten one end of nori
slightly to fasten together. The remaining marinade may be used as a
dip.
TUNA ROLLUPS
1 tablespoon lemon juice
1/3 cup celery, finely diced
1/2 cup mayonnaise
1 (7 ounce) can tuna fish
2 cups biscuit dough mixed
1 can mushroom soup
1/4 cup water
Drain tuna and break into chunks. Mix in lemon juice, celery and
mayonnaise. Prepare biscuit dough and roll out about 1/4 inch thick.
Spread tuna mixture over dough and roll up as for jelly roll; seal
edges. Cut into 1 inch slices. Bake on greased cookie sheet 425 for
about 15-20 minutes. Dilute soup with 1/4 cup water and heat. Serve
Roll ups with sauce of choice. You can also use 1 can of biscuits,
opened and left sitting at room temperature for about 1/2 hour punch
all together and then roll out.
FIVE CAN CHINESE TURKEY
1 can chow mein noodles
1 can chow mein vegetables
1 can cream of chicken soup
1 can cream of mushroom soup
1 (6 oz.) can turkey
1 cup milk
1 cup crushed potato chips – more if desired
Combine all ingredients. Sprinkle with crushed chips. Bake at 350 F for
45 minutes.
SHRIMP-PINEAPPLE SALAD
1 1/2 cups canned shrimp
1 1/2 cups pineapple, drained
1 1/2 cups cabbage, shredded
1/2 teaspoon salt
1/8 teaspoon paprika
Mayonnaise
Olives for garnish
French dressing for marinade
Remove vein from shrimp and cut into pieces. Marinate in French
dressing and chill. Combine pineapple, shrimp and cabbage. Add salt and
paprika. Moisten with Mayonnaise add shrimp and mix lightly. Serve on
crisp lettuce and garnish with sliced olives.
CORNED BEEF HASH STIR UP
1-7 ounce. pkg. elbow macaroni
3/4 cup water
1/3 cup instant powdered milk
1-15 ounce can corned beef hash, crumbled
1 cup shredded, processed American cheese
1 can cream of celery soup
2 tablespoons instant minced onion
1 teaspoon onion salt
Chopped green pepper
Chopped pimento
In a saucepan, cook macaroni as directed on package; drain. In a 2
quart baking dish, mix water and milk. Stir in macaroni and remaining
ingredients. Bake at 350° until bubbly. Sprinkle with green pepper and
pimento.
Makes 5 servings.
SALMON SOUFFLE
1 can salmon
1/2 cup dry bread crumbs
3 egg whites
Sauce:
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
1 teaspoon onion juice
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 pint milk
3 egg yolks
Blend butter and flour, add milk, seasonings and beaten yolks. Cook in
double boiler until thick
Mash salmon, add crumbs, sauce and lastly fold in beaten egg whites.
Turn in a buttered baking dish. Place in pan of water and bake 25
minutes in a 375 deg oven. Note: 1/2 cup grated cheese is a
pleasing addition.
CHICKEN CHOWDER
3 bacon slices
1 onion, chopped
2 tablespoons flour
1-1/2 cups whole milk
1 cup refrigerated hash brown potatoes
1 cup frozen corn
6 ounce can white meat chicken, drained
Cook bacon in saucepan until browned and crisp. Remove bacon from pan
and reserve for another use. Add onion to drippings in pan and cook
until tender, about 4 minutes, stirring frequently. Sprinkle flour over
onions and cook 1 minute longer. Add milk.
Cook and stir until mixture comes to a boil and thickens. Add potatoes
and corn. Bring to a boil, then reduce heat, cover pan and simmer for
10-15 minutes until potato is tender. Add chicken and heat thoroughly.
HAM BELL
thank you Mary Anne
1-12 ounce can Spam
1/2 cup salad dressing
1/2 cup grated Parmesan cheese
2 tablespoons chopped onion
1 teaspoon horseradish
3 ounces cream cheese softened
Parsley flakes
Mix together Spam, salad dressing, Parmesan cheese, onion and
horseradish; chill overnight. Form into a ball and frost with cream
cheese. Sprinkle with parsley flakes. Serve with assorted crackers.
TUNA CRUNCH
1- 3 ounce can Chinese noodles
reserving 1/2 cup
1 can tuna,drained and flaked
1 cup cashews or peanuts
1/2 cup cooked peas
1 can cream of mushroom soup
3/4 cup water
1 cup finely chopped celery
1/2 cup finely chopped onions
In 1 1/2 quart casserole combine all ingredients with the exception of
the reserve noodles. Bake at 350 deg for 30 minutes. Top with remaining
noodles and bake 5 minutes more.
STUFFED BUNS
1 (6 ounce) can water-packed turkey
2 tablespoons minced green onions
2 tablespoons minced celery
1 tablespoon chopped ripe olives
Minced dill pickle to taste
1/3 cup mayonnaise
1/4 cup grated cheddar cheese
8 hot dog buns
Mix all ingredients. Fill inside of bun. Wrap in foil. Place in 350
degree oven about 10-15 minutes until hot and cheese has melted.
SHRIMP PASTA SALAD
By Kevin McCarthy
12 oz. rotini pasta
4 oz. feta cheese
3 oz. kalamata olives
1 (2oz.) can black olives
1 green bell pepper
1/2 red onion
1 can Oregon's Choice Pacific Pink Shrimp
Dressing:
1/2 c. light olive oil
1/4 c. white wine vinegar
1/4 tsp. white pepper
pinch sugar
pinch sea salt
Cook tri-color rotini pasta according to package, rinse with cold
water, set aside. In a large bowl combine crumbled feta cheese, sliced
black olives, sliced kalamala olives, chopped bell pepper, chopped
onion, shrimp and cooked pasta, mix well. Mix dressing, add half to
pasta salad (more to taste). Refrigerate. Serve chilled.
CORNED BEEF SKILLET
1 can corned beef, broken up with a fork
2 cups frozen hash browns, thawed
1/2 bell pepper, chopped
4 eggs
1 tablespoon prepared mustard
Spray a skillet with vegetable spray. Add corned beef, potatoes, and
bell pepper. Cook a few minutes, stirring frequently. Beat eggs with
mustard. Pour into skillet. Cook, stirring frequently, until eggs are
set.
Yield: 4 servings.
SALMON BASKET
1 loaf of unsliced bread
1 can salmon
1 tablespoon minced sweet relish
1 cup easy white sauce (see below)
1 egg well beaten
2/3 cup mayonnaise
Cut side and top crusts from loaf of unsliced bread. Hollow out the
inside, leaving a thick shell, set crumbs aside. Brush the outside of
the loaf with melted butter.
Combine salmon and relish with sauce. Fill bread basket and bake at 435
deg until brown.
Mix egg with mayonnaise and cook over low heat until mixture thickens,
stirring constantly. Serve as sauce with the salmon basket.
Easy White Sauce
1 cup crumbs from unsliced bread
1 cup milk
Salt & Pepper to taste
1 tablespoon butter
Crumble bread. Scald milk, add bread and cook slowly, stirring until
mixture thickens. Add butter, and seasonings and beat until smooth
CLASSIC COBB SALAD
1 can Tyson® Premium Chunk Chicken Breast (12.5oz), drained
2 slices Tyson® Fully Cooked Hickory Bacon, crumbled
2 cups lettuce leaves, torn
1 medium tomato, chopped
1 avocado, pitted and diced
1/2 cup blue cheese, crumbled
1/2 cup black olives
Place lettuce on a large plate. Arrange chicken chunks, bacon, tomato,
avocado, cheese and olives on top of lettuce.
Serving Suggestion: Serve with bottled dressing and crackers or soft
breadsticks. Refrigerate leftovers
Source: Tyson Foods
HAM LOAF HAWAIIAN
thank you Melonnie
12 ounce can Spam
1/2 teaspoon mustard
Whole cloves
2 tablespoon brown sugar
Sliced pineapple
Heat oven to 375 deg. Cutting a little more than half way through,
divide Spam into 8 sections. Place in a small baking dish. Starting
with the first cut, spread mustard in every other cut. In the same cut
place 1/2 of a pineapple slice. Stick a clove into pineapple. Sprinkle
brown sugar over all. Bake 20 minutes. To serve, slice through every
other cut so that pineapple is in the middle of each serving.
MT. OLIVETS HOT DISH
1 1/2 cup cooked rice
1/2 cup cheese
1 can of tuna, drained
3 eggs, beaten
3 cups milk
Salt and pepper to taste.
Combine all ingredients in a 2 quart casserole. Bake at 375 deg for 45
minutes. Serve with mushroom soup as a sauce.
QUICK CHINESE CASSEROLE
1 can mushroom soup
1 can water
1/2 cup minced onions
1 cup chopped celery
1 can turkey
1 can Chinese noodles, slivered almonds, or cashew nuts
Mix together in buttered casserole and bake at 350 F for 1 hour.
CREAMED SHRIMPS - 1927
2 tablespoons butter
1 tablespoon flour
1 pint milk
1 can shrimp
Salt and paprika to taste
Blend together, butter, flour and milk until smooth. Add shrimp and
seasonings, simmer until heated through and serve.
CORNED BEEF PATTIES
1 can corned beef
2 eggs
1 medium bell pepper
1 medium onion
1 small clove garlic or garlic powder
3 tablespoon sunflower oil
white cheese as desired
salt and pepper to taste
Cook chopped onions, garlic and bell pepper in oil then set aside.
Prepare corned beef by beating with eggs while adding salt, pepper and
cheese. Add in the other cooked ingredients, forming a paste. Cook in
oil in form of patty until brown.
SALMON CROQUETTES
2 eggs
1 can salmon
2 cups mashed Irish potatoes
2 eggs
1 medium onion, chopped
1 teaspoon parsley
2 tablespoons chopped green pepper
Drain and pick salmon of bones & skin. Mix with potatoes and
add well beaten eggs, green peppers and onion. Form into balls and deep
fry in hot shortening until browned.
CHICKEN PIZZA MUFFINS
4 English muffins, split and toasted
1/2 cup pizza sauce
2 cans (4.5 ounces each) Chicken Breast in Water, drained
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
Crushed red pepper or dried oregano leaves
Place muffins on rack in broiler pan. Spread about 1 tablespoon sauce
on each muffin half. Divide chicken and cheese among muffin halves.
Sprinkle with red pepper. Broil 4 inches from heat 3 min. or until
cheese is melted.
Makes 8 open-faced sandwiches.
SPAM SOUFFLE
thank you Vivian
2 medium onions
3/4 cup cracker crumbs
1 can SPAM
1/2 cup grated cheese
1 can mushroom soup
3 eggs, beaten
1 cup milk
Grind onions, SPAM, cracker crumbs and cheese in meat grinder. Add
soup, milk and eggs. Bake 45 minutes at 350 deg.
TUNA NOODLE CHEESE SURPRISE
2 cans cream of mushroom soup
1 tablespoons onion soup mix
1 1/2 soup can milk
1 or 2 teaspoons salt
1 12 ounce package medium egg noodles, cooked
2 cans Albacore tuna
3 hard boiled eggs, sliced
1 4 1/2 ounce can sliced dark olives (drained)
1 pound Monterey Jack cheese
In medium sauce pan, blend mushroom soup, onion soup mix, milk, and
salt until it comes to a soft boil, set aside. In long buttered baking
dish (12 x 9), lay a layer of noodles. Spread crumbled tuna, with
juice, over noodles. Lay sliced eggs over tuna. Sprinkle olives over
eggs. Sprinkle small amount of grated cheese over olives. Pour about
1/2 soup mixture over this layer. Cover mixture completely with more
noodles and add rest of soup mix. Sprinkle rest of cheese over mixture.
Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture
is bubbling at side of dish and cheese is melted.
HUMDINGER OF A SALAD
1 (6 1/2 ounce) can turkey
3 celery stalks
1 egg, hard cooked and diced
1 (4 ounce) can sliced mushrooms
10-12 black olives
Mayonnaise or salad dressing to bind mixture
1-2 tablespoons hot mustard, to taste
Salt, pepper and dashes of celery salt - to taste
Slice the celery stalks very thin and on the diagonal instead of
chopping. Dice the egg. The cheapest brand sliced mushrooms is fine for
this recipe. Slice the black olives, using any amount you like. Add
seasonings to taste and enough mayonnaise or salad dressing to bind the
ingredients. Mix together.
SHRIMP A LA CREOLE
1 can tomatoes
1 green pepper
1 medium sized onion
1 can shrimp, drained, reserve liquid
1 clove of garlic
1 tablespoon chili powder
1 bay leaf
Salt to taste
4 tablespoons butter
2 teaspoons Worcestershire sauce
1 cup shrimp liquid and water mixed
Brown onion and pepper in butter. Combine with other ingredients and
cook until sauce is thick, stirring constantly. Remove bay leaf and
serve over rice.
CORNED BEEF SOUP
1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced
Combine all ingredients in large saucepan. Cook over medium heat until
potatoes are just the right consistency to eat.
SALMON LOAF
2 cups soft bread crumbs
1 tablespoon melted margarine
1 cup skim milk
1 tablespoon lemon juice
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
1 onion, chopped
1/4 cup minced celery
2 cups flaked canned salmon
Dash of pepper
2 eggs.
Heat oven to 325 deg. Combine all ingredients and mix thoroughly. Place
in lightly oiled 9x5 inch loaf pan. Bake for 45 minutes.
HOLIDAY CHICKEN SALAD
3 cans (13 oz. ea.) drained Chicken Breast
1 1/2 cups dried cranberries
1 cup mayonnaise or yogurt
1 cup chopped celery
1 cup chopped pecans or walnuts
1/2 cup minced green bell pepper
2 sliced green onions
1 teaspoon paprika
Ground black pepper
In a medium bowl, shred drained chicken. Add the mayonnaise, paprika,
cranberries, celery, bell pepper, onion and nuts. Mix together and add
black pepper to taste. Serve as a sandwich or with crackers.
CHEESY SPAMTATERS
4 large potatoes, peeled and sliced
1 onion, diced
1 container Spam, chopped
Milk, enough to nearly cover potatoes, heated through
Flour
Layer: Potatoes - Sprinkle with salt and pepper, sprinkle liberally
with flour. Add some of the onion and Spam pieces. Repeat, ending with
potatoes.
Bring milk to a simmer, pour onto potatoes. Bake at 350 deg for 1 hour.
CALIFORNIA TUNA SALAD
thank you Russel
1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon liquid red pepper seasoning
1 ripe avocado
2 cans Albacore tuna, drained
1 sweet red pepper, cored, seeded and cut into 1/2 inch squares
1/2 of 8-oz. can sliced water chestnuts
2 tablespoons chopped cilantro
Whisk together lime rind and juice, olive oil, honey, cumin, salt and
red pepper seasoning in medium size bowl until blended. Pit and peel
avocado; cube. Add to dressing; toss to prevent discoloring. Flake tuna
into bowl with the avocado and dressing. Add red pepper, water
chestnuts and cilantro to tuna; toss to combine. Serve chilled over bed
of lettuce or use as a sandwich filling.
APPLE & TURKEY SAUSAGE PATTIES
1/2 onion
1 apple
10 ounces ground turkey
3/4 cup fresh bread crumbs
1 egg white
1 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon Allspice
Preheat oven to 450 deg. Spray a baking sheet or line with parchment.
Microwave onion for 1 minute add apple and microwave for another 1
minute and let cool. Add turkey, bread crumbs, egg white and spices.
Form into 8 or 9 similar sized patties and bake 10 to 15 minutes.
EASY CREAMY SHRIMP ON RICE
10 ounce can frozen cream of shrimp soup
1/2 cup milk
4 1/2 ounce can broken shrimp, drained
Place soup in saucepan, add milk. Heat slowly, stir often until sauce
reaches boiling p;oing and is smooth. Add shrimp. Heat 5 minutes. Serve
over fluffy white rice.
CORNED BEEF SPREAD
thank you Tom
1 can corned beef
8 oz cream cheese
garlic or onion salt
Soften cream cheese to room temp. Rinse off excess fat from c-beef
under hot water in a strainer
Mash and mix together and add salt to taste. Spread on bagels, breads,
baked potatoes, etc...
SALMON CASSEROLE
5 medium potatoes
1 pound can red salmon
Salt and pepper to taste
1 egg, slightly beaten
1 tablespoon flour
1 teaspoon chopped parsley
1 cup milk
Flavored bread crumbs
3 tablespoons butter
Peel potatoes and slice thinly. Place in salted water and boil for two
minutes. Skin and bone the salmon. Arrange potatoes and salmon in
layers in a buttered casserole dish. First a layer of potatoes, then a
layer of salmon sprinkled with salt, pepper and little chunks of
butter, repeat. In a separate bowl mix egg, milk, flour and parsley.
Pour this mixture over the potatoes and salmon making sure it covers
the whole casserole. Top with flavored bread crumbs and dabs of butter.
Bake in a 325 deg oven for 35 minutes.
BACKPACKER'S CHICKEN CHOWDER
This is a great chicken recipe for backpackers since all of the
ingredients are fairly light weight and easy to carry. It's also great
on cool camping trips or as an appetizer to a main course.
1 package chicken soup mix
4 cups water
1 cup dry milk
1/4 cup dried corn or 1 small can of corn
1 can or pouch white chunk chicken
1 package chicken gravy mix
Mix ingredients. Bring to a boil and then simmer until all are done
(roughly 10 minutes).
ENCHILADA BREAKFAST SPAM CASSEROLE
8 flour tortillas
1 can SPAM, cubed
1 cup onion, chopped
1 cup green bell pepper, chopped
1 tomato, chopped
2 cups Cheddar cheese, shredded, divided
4 eggs
2 cups whipping cream
1 jar picante sauce; (4 1/2 oz. about 1/2 cup)
In center of each tortilla, place about 1/4 of the Spam, 1 tablespoon
bell pepper, 1 tablespoon tomato, onion to taste and 1 tablespoon
cheese. Roll up tightly.
Repeat procedure to make 8 enchiladas. Place enchiladas seam side down
in greased 13" x 9" baking dish. In medium bowl, beat together eggs,
cream and green peppers. Pour over enchiladas. Cover. Refrigerate over
night. Heat oven to 350 degrees. Bake 40 to 50 minutes or until eggs
mixture is set. Sprinkle with remaining cheese. Bake 5 minutes longer
or until cheese is melted. Serve with Picante Sauce.
Serves 8.
TUNA SANDWICH SPREAD
1 can prime tuna Albacore
1 tablespoon spicy mustard
2 tablespoons cider vinegar
2 tablespoons mayonnaise or salad dressing
2 or 3 slices of onion, diced fine
2 hard boiled eggs, diced (optional)
Mix ingredients together and prepare sandwiches
TURKEY SALAD EXOTIQUE
2 (10 oz.) cans turkey
1 cup chopped celery
1 cup chopped red bell pepper
1/2 cup finely chopped purple onion
1 cup Gold raisins
1 or 1/2 teaspoon cayenne pepper
1 or 1/2 teaspoon garlic pepper
1 or 1/2 teaspoon sea salt (more or less to taste)
1/2 cup mayonnaise to taste
1 tablespoon Sweet n Sour sauce
Combine all ingredients using as much or as little spices and
mayonnaise to suit your tastes. Toss well. Delicious as a salad with
many greens.
CREAMED SHRIMPS AND PEAS- 1927
1 can shrimp
1 cup green peas
1 cup cream sauce of choice
Combine shrimp, peas and sauce. Season well and allow to cook gently in
the upper part of a double boiler for 15 to 20 minutes. This mixture
may be served on toast or as a special treat in patty-shells.
CORNED BEEF SALAD
thank you Darlene
1 1/2 cup V-8 juice
1/2 cup water
1 package lemon Jello
1 can corned beef, shredded
2 hard boiled eggs, diced
1 1/2 cup celery, chopped
2 tablespoons chopped green pepper
1/2 small onion, minced
1 cup Miracle Whip
Heat V-8 juice and water. Dissolve Jello in juice and let cool. Add
corned beef, eggs, celery, green pepper, onion and Miracle Whip. Pour
into Pyrex dish or Jello mold.
SALMON PUFFS
1 15 ounce can pink salmon
1 egg
1 1/2 teaspoons baking powder
1/2 cup flour
Pepper and minced onion to taste
Drain salmon and reserve 1/4 cup liquid. Use fork to mix salmon and egg
well. Add flour and onion, stirring well. Mixture will be fairly thick.
Add backing powder to 1/4 cup liquid from salmon, beat with fork. This
creates a creamy, foamy liquid. Add to salmon mixture, blending well.
Drop teaspoon of salmon mixture into deep hot great. When brown, drain
on paper towel.
EASY CHICKEN ENCHILADAS
From: Campbell's Kitchen
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in
Water, drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 can (about 4 ounces) chopped green chiles, drained (optional)
1 small onion, chopped (about 1/4 cup)
1 1/4 cup prepared enchilada sauce
8 corn tortillas (6-inch), warmed
Shredded lettuce (optional)
Sour cream (optional)
diced tomato (optional)
Heat oven to 350°F. Stir the chicken, 1 cup cheese, chiles and onion in
a medium bowl. Spread half the enchilada sauce in the bottom of a
3-quart shallow baking dish. Spread about1/3 cup chicken mixture down
the center of each tortilla. Roll up the tortillas around the filling
and place seam-side down into the baking dish. Pour the remaining
enchilada sauce over the enchiladas. Sprinkle with the remaining
cheese. Cover the baking dish. Bake for 25 minutes or until the filling
is hot and bubbling. Top with the lettuce, sour cream and tomato, if
desired.
FRENCH FRY SPAM CASSEROLE
32 ounces frozen french fried potatoes, thawed
2 cups fat-free Cheddar cheese, shredded
2 cups fat-free sour cream
10 3/4 ounces low-fat cream of mushroom soup
12 ounces SPAM Lite luncheon meat, cubed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1 cup white bread crumbs
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set
aside. In a mixing bowl, combine potatoes, cheese, sour cream, soup,
SPAM, bell peppers, and onions. Mix well. Spoon into prepared pan.
Sprinkle with crumbs. Bake for 40 minutes, or until heated through.
DEVILED TUNA
3 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
1 cup canned tuna, drained
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons chili sauce
1 tablespoon finely chopped green peppers
1/2 cup bread or cracker crumbs
2 tablespoons butter, melted.
Melt 3 tablespoons butter and add flour. Blend and add milk, cooking
until a thick cream sauce forms. Stir frequently to prevent lumping.
Add tuna, salt, paprika, chili sauce and green peppers. Pour into a
buttered baking dish, cover with crumbs, mixed with melted butter. Bake
in a moderate (350 deg) oven for 25 minutes.
TURKEY N SWISS ON BISCUITS
thank you Ann
6 3/4 ounce can turkey, drained and flaked
1 teaspoon instant minced onion
2 tablespoons margarine, softened
2 teaspoons prepared mustard
10 ounce can Hungry Jack refrigerated biscuits
5 slices natural Swiss cheese
Heat oven to 375 deg. Combine first 4 ingredients; reserve about 1/3
cup. Separate dough into 10 biscuits; press 5 biscuits to 3 1/2 inch
circles on ungreased cookie sheet. Spoon scant 1/4 cup meat mixture
onto each flattened biscuit. Fold cheese slices into quarters and place
on meat mixture, pressing slightly. Spoon remaining meat mixture over
cheese. Press remaining 5 biscuits to 4 inch circles, slightly stretch
each over meat mixture. Do not seal edges. Bake at 375 deg for 10 to 15
minutes or until golden brown. Serve warm.
SEAFOOD DIP
16 ounce container sour cream
1 envelope Knorr Vegetable Soup/Dip Mix
1 small can crab meat
1 small can tiny shrimp
Ritz crackers and chips
Mix sour cream, vegetable soup mix, crab meat, and shrimp together in
medium bowl. Refrigerate for at least 4 hours or preferably overnight
to let vegetables soften. Serve with crackers & chips.
CORNED BEEF CHEESE BALL
2 8-ounce blocks cream cheese, slightly softened
1 can corned beef
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon lemon juice
Chopped pecans, walnuts, or almonds(optional)
Festival crackers for serving
Combine all ingredients except nuts. Form into a ball. Roll in chopped
nuts if you wish. Keep refrigerated until serving.
SALMON STUFFED EGGS
4 hard boiled eggs
1/2 cup smoked salmon, mashed
3 tablespoons mayonnaise
bacon bits for garnish
Cut eggs in half lengthwise. Remove and mash yolks with salmon and
mayonnaise. Fill egg whites with salmon stuffing and garnish with bacon
bits.
6 CAN TORTILLA SOUP
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans, drained and rinsed or it will change your
soup to a icky gray color
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and
diced tomatoes with green chilies. Pour everything into a large
saucepan or stock pot. Simmer over medium heat until chicken is heated
through.
Serve with crispy tortilla strips and shredded Mexican cheese on top.
BAKED APPLES WITH SPAM® STREUSEL
6 large Braeburn apples
1 can (12oz) SPAM® Classic, finely diced
3/4 cup brown sugar , packed
3/4 cup quick-cooking rolled oats
3/4 cup dates , chopped
3/4 teaspoon ground cinnamon
1/3 cup apple juice
1 tablespoon butter
Core apples and peel the top half of the apple; leaving the skin on the
bottom half. Place apples in microwave-safe baking dish. In a medium
bowl, combine the diced SPAM® Classic, brown sugar, oats, dates and
cinnamon. Fill the center of each apple with the SPAM® Classic filling
and place any extra filling around the apples. Pour apple juice over
the apples and filling. Cut butter into small pieces and place one
piece on each apple and the rest over the filling. Cover the apples
with plastic wrap
Pierce the plastic wrap in several places to allow steam to escape
while cooking. Place apples in microwave and heat on medium-high power
for 15-20 minutes or until apples are tender. Spoon the liquid in to
the bottom of the baking dish over the apples before serving.
EASY DAY CASSEROLE
1 can ready prepared biscuits
4 slices American cheese
1 can cream of mushroom soup
2 tablespoons butter
1/2 cup cracker crumbs
1 can grated tuna fish (you can substitute chicken, turkey or ham)
Grease a round glass baking dish with butter. Pat the ten biscuits flat
and place around the sides of the baking dish. Put the four slices of
cheese on the bottom. Add can of grated tuna. Add can of mushroom soup
just as it comes from the can. Top with cracker crumbs and butter and
bake in a 375 degree oven about 25 minutes. Make a green salad and have
fruit cocktail for dessert. This makes a quick and healthful meal.
BOMBAY CASSEROLE
1 can Chinese noodles
1 cup chopped celery
2 small onions, chopped
1 cup canned turkey
2 cans mushrooms
1 cup cashews or almonds, slivered
1/2 cup sliced olives (green or ripe)
1 can cream of mushroom soup
Place noodles in bottom of casserole. Combine celery, onions and meat
in a bowl. Pour this over the noodles, but do not stir. Add mushrooms,
cashews or almonds, and sliced olives. Pour cream of mushroom soup over
all; do not stir. Bake 1 hour at 300 F.
Serves 4
SAVORY SEAFOOD
1-6 1/2 ounce can crab meat, drained
1-6 1/2 ounce can shrimp, drained
1-6 1/2 ounce can tuna, drained
2 hard cooked eggs, sliced
1 cup uncooked instant rice
1 1/4 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup parsley
2/3 cup sliced almonds
3 tablespoons sherry
3 tablespoons butter, melted
1 1/2 cup milk
1 can mushroom soup
1 green pepper, chopped
1 cup chopped celery
1 cup dry bread crumbs.
Mix all ingredients, adding egg slices last. Butter 9x13 inch dish and
pour in mixture. Combine bread crumbs and butter and spread over top.
Bake at 350 deg for 1 hour. Let stand for 15 minutes before serving.
CORNED BEEF SKILLET
1 can corned beef, broken up with a fork
2 cups frozen hash browns, thawed
1/2 bell pepper, chopped
4 eggs
1 tablespoon prepared mustard
Spray a skillet with vegetable spray. Add corned beef, potatoes, and
bell pepper. Cook a few minutes, stirring frequently. Beat eggs with
mustard. Pour into skillet. Cook, stirring frequently, until eggs are
set.
Yield: 4 servings.
SALMON CHEESE BALL
2 cups canned salmon, picked clean
1 8 ounce package cream cheese
1 tablespoon minced onion
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon horseradish
Chopped nuts or parsley for garnish
Mix first 6 ingredients together. Shape into a ball and roll in nuts or
parsley. Refrigerate. Serve at room temperature with party crackers.
CHICKEN SALAD
Points: 2 per serving.
10 ounce can of 98%fat free chicken
1/2 cup chopped celery
1 tablespoon chopped onion
1/4 cup fat free mayo
1/4 cup chopped grapes or apple (optional)
Salt and pepper to taste
1 small tomato, chopped (optional)
Crumble chicken into small pieces then mix other ingredients with it.
Let chill for an hour or so.
Serves 4
Source: Weight Watchers
DIPPED SPAM SANDWICHES
1 can SPAM luncheon meat - (12 oz); cut in 12 slices
6 slices Swiss cheese
12 slices white bread
3 eggs
6 tablespoons milk
3 tablespoons butter or margarine; soft
Strawberry cream cheese
Layer Spam and cheese on 6 bread slices; top with remaining slices. In
a shallow bowl, beat together eggs and milk. Dip both sides of sandwich
in egg mixture.
In a skillet or griddle, grill sandwiches in butter over medium heat
until browned and cheese is melted, turning once. Serve with strawberry
cream cheese.
This recipe yields 6 servings
TUNA QUICK
thank you Arthur
1 1/2 cup Minute Rice
1 1/3 cup water
1/2 teaspoon salt
2 teaspoons butter
7 ounce can of tuna
1 can mushroom soup
1/2 cup water
1/2 cup diced onion
Cook rice in water and salt. When tender, add rest of ingredients and
pour into casserole dish. Top with 3/4 cup shredded cheese and bake at
350 deg until cheese melts.
CHEESE AND SPINACH PIE
1 9" deep dish pie shell
2 slices Swiss cheese
1/2 cup cooked spinach; chopped
1/2 cup sliced mushrooms
1 can turkey, flake with fork
3 eggs, beaten
1 cup half and half
2 teaspoons flour
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese
Place Swiss cheese on bottom of pie crust. Sprinkle with spinach,
mushrooms and tender chunk meat. Mix next four ingredients, pour into
pie shell. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or
45 minutes.
Serves 4 - 6.
TOMATOES WITH SEAFOOD DRESSING
1 cup canned shrimp
2 hard-cooked eggs, chopped
1 1/2 cups finely grated carrots
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
4 medium tomatoes
4 leaves of lettuce
Add shrimp, eggs, carrots, onion, salt, and pepper to the bowl of a
food processor. Pulse until just combined. Blend mayonnaise with lemon
juice and mustard; mix into shrimp mixture with a fork.
Core tomatoes. Cut into quarters without cutting all the way to the
bottom. Place each tomato on a lettuce leaf, and open. Spoon shrimp
mixture into the center.
Serves 4
CORNED BEEF HASH
1 12 oz can corned beef, cut into small cubes
1 pound potatoes peeled, and cubed
1 tablespoon butter
1 tablespoon mixed herbs (your choice) finely chopped
1 tablespoon parsley finely chopped
Salt and Pepper to taste
Sour cream
In a skillet, saute the potatoes in butter over medium heat, stirring
occasionally, until potatoes are golden brown. Add the corned beef,
mixed herbs, parsley and chives; season with salt and pepper to taste.
Mix gently for 1 to 2 minutes. Serve hot with sour cream on the side.
Garnish as desired.
(4 servings)
SALMON AND RICE
1 can salmon
1 cup cooked rice
1 cup milk
2 eggs, separated
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon each of pepper and paprika
Mix salmon, rice, milk and beaten egg yolks. Add melted butter and
seasonings. Fold in beaten egg whites. Put in buttered baking dish and
bake 30 minutes at 350 degs.
HOMESTYLE CHICKEN & BISCUITS
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower,
carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in
Water, drained
1 packages (7.5 ounces) refrigerated biscuits (10 biscuits)
Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in
a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake
for 15 minutes or until the chicken mixture is hot and bubbling. Stir
the chicken mixture. Top the chicken mixture with the biscuits. Bake
for 15 minutes or until the biscuits are golden brown.
Serves 4.
Source: Campbell's Kitchen
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TUNA & WHITE BEAN PAGANINI
1 6-ounce can 50%-less-salt chunk light tuna, drained and flaked
½ of a 15-ounce can (about 3/4 cup) cannellini beans (white kidney
beans), rinsed, drained, and lightly mashed
3 tablespoons finely chopped red onion
2 tablespoons light mayonnaise or salad dressing
1 clove garlic, minced
8 1/2-inch-thick slices country Italian bread or whole wheat bread
2 medium tomatoes, thinly sliced
1 cup lightly packed large fresh basil leaves
2 ounces mozzarella, Havarti, or provolone cheese, very thinly sliced
Nonstick cooking spray
In a medium bowl, stir together tuna, cannellini beans, red onion,
mayonnaise, and garlic. Set aside.
Preheat an electric sandwich press, a covered indoor grill, a grill
pan, or a skillet. To assemble sandwiches, spread half of the bread
slices with the tuna mixture. Top tuna mixture with tomato slices,
basil leaves, and cheese. Top with remaining bread slices. Coat outside
of each sandwich with nonstick cooking spray.
Place sandwiches (half at a time, if necessary) in the sandwich press
or indoor grill; cover and and cook about 6 minutes or until cheese
melts and bread is toasted. (If using a grill pan or skillet, place
sandwiches on grill pan. Weight sandwiches down with a heavy skillet
and grill about 2 minutes or until bread is toasted. Turn sandwiches
over, weight down, and grill about 2 minutes more or until remaining
sides of bread are toasted.) 4 sandwiches.
TURKEY QUESADILLAS
2 teaspoons canola oil
1 green onion, thinly sliced
1 lime
2 cans chicken breasts, low fat
4 burrito-size low-fat flour tortillas
1 cup reduced-fat (2%) shredded Mexican cheese blend
½ avocado, peeled, seeded, and cut into 1/2-inch pieces
3/4 cups salsa
In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green
onion and cook about 6 minutes or until tender, stirring occasionally.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons
juice. Evenly season chicken with lime peel, 1/4 teaspoon salt, and 1/8
teaspoon ground black pepper. Add chicken to green onion in skillet;
cook 5 minutes. Transfer to bowl; stir in lime juice. Evenly divide
chicken mixture and cheese on half of each tortilla; fold over to make
4 quesadillas. In same skillet, cook quesadillas on medium, in 2
batches, 8 minutes per batch or until browned on both sides and heated
through. Cut each quesadilla into thirds. Stir avocado into salsa;
serve with quesadillas. 4 servings
Nutritional Information
(per serving)
Calories 400
Total Fat 14g
Saturated Fat 5g
Cholesterol 86mg
Sodium 970mg
Total Carbohydrate 31g
Dietary Fiber 8g
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SPANISH STYLE TUNA SALAD
2 tablespoons cider vinegar
1 tablespoon canola oil
1 1/2 teaspoons minced garlic
1 orange
1 6-ounce can albacore tuna packed in water, drained
3/4 cup thinly sliced cucumber
1/4 medium red onion, thinly sliced
2 tablespoons chopped, pitted olives (optional)
1/8 teaspoon crushed red pepper
3 cups torn bibb lettuce or mixed salad greens
2 teaspoons chopped walnuts, toasted
In a medium bowl whisk together vinegar, oil and garlic. Working over
the bowl containing the vinegar mixture, section orange, allowing
juices and orange sections to fall into the bowl. Add tuna, cucumber,
onion, olives (if desired) and red pepper. Cover and refrigerate for 30
minutes to 2 hours. Add greens to tuna mixture. Toss to combine.
Arrange on 2 serving plates. Sprinkle with walnuts.
BLACK & WHITE CHILI
3 cans white chicken breast, low fat
2 1/2 cups reduced-sodium canned chicken broth
1 1/2 cups chopped white onion
2 tablespoons fresh lime juice
1 jalapeño, minced
2 garlic cloves, minced
1 15-ounce can navy beans, drained and rinsed
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 15-ounce can black beans, drained and rinsed
1 tablespoon plus 2 teaspoons white cornmeal
6 tablespoons fat-free plain yogurt or sour cream
2 tablespoons sliced green onion
Lime wedges (optional, for garnish)
Place Navy beans in large kettle. Add broth, onion, lime juice,
jalapeño and garlic. Cover and cook on medium until beans are almost
tender. Add cumin and chili powder. Cover and cook until beans are done.
Place broth mixture in blender and blend until smooth. Return to medium
kettle and stir in black beans and cornmeal. Bring to gentle boil;
reduce heat. Cook, uncovered, on low for 3 minutes, stirring
occasionally. Add chicken and cook on low for 2 minutes more. Spoon
into bowls. Top with yogurt and green onion. Garnish with lime wedges.
Per Serving (¾ cup):
calories: 220; 20 calories from fat
total fat: 2 g; 0.5 g saturated fat, 0 g trans fat cholesterol: 50 mg;
sodium: 680 mg total carbohydrates: 27 g; fiber: 8 g; sugars: 5 g
protein: 27 g;
BAKED TURKEY CROQUETTES
thank you Shirley
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
2 cups turkey, chopped
1 egg yolk, beaten
1/4 teaspoon salt
1/4 teaspoon celery salt
1 egg
2 teaspoons water
1/2 cup bread crumbs
1/4 teaspoon ground sage
2 tablespoons butter. melted
Melt butter over low heat. Add the flour and stir until well blended.
Cook one minute. Slowly add milk and cook, stirring constantly, until
boiling. Let sauce cool; add chopped turkey, egg yolk, salt and celery
salt.
Form into twelve small cones. Mix bread crumbs with ground sage. Beat
egg in water. Roll cones in crumbs. Dip each cone in egg and roll again
in crumbs. Place on greased baking pan and drizzle with melted butter.
Bake at 350 degrees for 40 minutes.
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HOT "SOMETHING SALAD"
1 cup chopped celery
1 cup cooked chicken
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 cup blanched sliced almonds
Dash salt
Potato chips
Grated Parmesan or Cheddar cheese
Mix well. Place in shallow casserole, cover with potato chips and
cheese. Bake at 400 F until bubbly.
LANDLUBBER'S SALMON PATTIES
1 can of pink salmon, drained
1 egg or 2 egg whites
1/2 cup corn flakes, crushed
1/4 cup Onion, minced
2 tablespoons lemon juice
1 teaspoon oil
Mash salmon with fork. Add egg whites, crushed cereal, onion and lemon
juice. Mix thoroughly; form 4 patties. Heat oil over medium heat in a
nonstick skillet. Add patties and cook 6-8 minutes or until brown; turn
and cook 4-6 minutes or until brown.
CORNED BEEF & EGGS
2 tablespoons Vegetable Oil
1 Small Onion, Chopped
1/2 Can Corned Beef
4 Eggs (2 Per Person)
Sauté onion and corned beef in vegetable oil until onion is translucent
and corned beef is lightly browned. Scramble eggs in bowl and pour over
mixture. Cook until set (lifting edges). May also add cubed, cooked
potatoes when browning beef for an even more filling breakfast.
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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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