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A
to Z
Recipes
August 30, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web
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our new list host, EZezine. You may sign up here
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I read somewhere recently that the 'dog
days of summer' are behind us now. I'm not sure where the person who
wrote that lives, but we're holding up our end of it in Texas and still
enduring triple digits during the day. I thought it felt a little less
warm (I almost said "cooler" lol) last night and checked the temps and
we were down 2 degrees. I guess I shouldn't complain, right?
Please make an effort to send in some recipes for sharing in A
to Z Recipes Newsletters soon. We're down to fewer recipes
than necessary for even one more issue (aside from our nine 'regular
submitters'). I'm not at all opposed to using recipes from only
regulars and adding in my own. However, we have more than enough
readers who can share recipes than to rely on the ten of us alone to
keep this publication going for your cooking pleasure. Won't you
participate? I will continue to do my best for you here and I thank you
in advance.
The current Monthly Theme topic is "Mexican Favorites" Recipes
and ends tomorrow. 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.
The new Monthly Theme topic will be announced in
Wednesday's issue.
We'll see you here again on Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
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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Anger is a condition in which the tongue works faster than the mind.
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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Enjoy Life NOW
~Shared by Elizabeth P., Tupelo, OK
A friend of mine opened his wife's underwear drawer and picked up a
silk paper wrapped package:
'This, - he said - isn't any ordinary package.'
He unwrapped the box and stared at both the silk paper and the box.
'She got this the first time we went to New York , 8 or 9 years ago.
She has never put it on, was saving it for a special occasion.
Well, I guess this is it. '
He got near the bed and placed the gift box next to the other clothing
he was taking to the funeral house, his wife had just died.
He turned to me and said:
'Never save something for a special occasion.
Every day in your life is a special occasion'.
I still think those words changed my life.
Now I read more and clean less.
I sit on the porch without worrying about anything.
I spend more time with my family, and less at work
I understood that life should be a source of experience to be lived up
to, not survived through.
I no longer keep anything.
I use crystal glasses every day...
I'll wear new clothes to go to the supermarket, if I feel like it.
I don't save my special perfume for special occasions, I use it
whenever I want to.
The words 'Someday...' and ' One Day..' are fading away from my
dictionary.
If it's worth seeing, listening or doing, I want to see, listen or do
it now...
I don't know what my friend's wife would have done if she knew she
wouldn't be there the next morning, this nobody can tell.
I think she might have called her relatives and closest friends
She might call old friends to make peace over past quarrels.
I'd like to think she would go out for Chinese, her favorite food.
It's these small things that I would regret not doing, if I knew my
time had come..
Each day, each hour, each minute, is special.
Live for today, for tomorrow is promised to no-one.
If you got this, it's because someone cares for you and because,
probably, there's someone you care about.
If you're too busy to send this out to other people and you say to
yourself that you will send it 'One of these days' , remember that 'One
day' is far away... or might never come...
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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Fun Coffee Facts...
~Shared by Pam, OH
*Did you know that prior to the 1600's, the favorite breakfast drink
was beer? Since then, coffee has become second only to oil as the
world's most valuable commodity.
*The first coffee shop opened in 15th-century Constantinople, where the
Turks thought the drink was an aphrodisiac.
*The term "Cuppa Joe" came from "G.I. Joe," who always had his coffee.
*Coffee is the most popular beverage worldwide with over 400 billion
cups consumed each year.
*It is estimated that 100 million Americans drink a total of 350
million cups of coffee a day
*The three biggest coffee drinkers in the world are the Americans, the
French and the Germans. They consume some 65% of the total world's
consumption of coffee.
*Dark roasted coffees actually have LESS caffeine than medium roasts.
The longer a coffee is roasted, the more caffeine burns off during the
process.
*We say coffee beans although they are really berries.
*"Cowboy coffee"? It was said they made their coffee by putting ground
coffee into a clean sock (I doubt that, where did they get clean socks
out on the range?) and immerse it in cold water and heated over
campfire. When ready, they would pour the coffee into tin cups and
drink it.-mmmmm!
*The word "coffee" was at one time a term for wine, but was later used
to describe a black drink made from berries of the coffee tree. This
black drink replaced wine in many religious ceremonies because it kept
the Mohammedans awake and alert during their nightly prayers, so they
honored it with the name they had originally given to wine.
*If you like your espresso coffee sweet, you should use granulated
sugar, which dissolves more quickly, rather than sugar cubes; white
sugar rather than brown sugar or candy; and real sugar rather than
sweeteners which alter the taste of the coffee.
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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I Love a Little Catholic Humor!
~Shared by Dorine H., Newark, DE
After watching sales falling off for three straight months at Kentucky
Fried Chicken, the Colonel calls up the Pope and asks for a favor.
The Pope says, "What can I do? "The Colonel says, "I need you to change
the daily prayer from, 'Give us this day our daily bread' to 'Give us
this day our daily chicken'. If you do it, I'll donate 10 Million
Dollars to the Vatican."
The Pope replies, "I am sorry. That is the Lord's prayer and I can not
change the words." So the Colonel hangs up.
After another month of dismal sales, the Colonel panics, and calls
again.
"Listen your Excellency. I really need your help. I'll donate $50
million dollars if you change the words of the daily prayer from 'Give
us this day our daily bread' to 'Give us this day our daily chicken.'"
And the Pope responds, "It is very tempting, Colonel Sanders. The
church could do a lot of good with that much money. It would help us to
support many charities. But, again, I must decline. It is the Lord's
prayer, and I can't change the words."
So the Colonel gives up again. After two more months of terrible sales.
The Colonel gets desperate. "This is my final offer, your Excellency.
If you change the words of the daily prayer from, 'Give us this day our
daily bread' to 'Give us this day our daily chicken' I will donate $100
million to the Vatican." The Pope replies, "Let me get back to you."
So the next day, the Pope calls together all of his bishops and he
says, "I have some good news and I have some bad news. The good news is
that KFC is going to donate $100 million to the Vatican."
The bishops rejoice at the news. Then one asks about the bad news.
The Pope replies, "The bad news is that we lost the Wonder Bread
account."
Retirement
~Shared by Pammie, OH
Question: How many days in a week?
Answer: 6 Saturdays, 1 Sunday.
Question: When is a retiree's bedtime?
Answer: Three hours after he falls asleep on the couch.
Question: How many retirees does it take to change a light bulb?
Answer: Only one, but it might take all day.
Question: What's the biggest gripe of retirees?
Answer: There isn't enough time to get everything done.
Question: Why don't retirees mind being called seniors?
Answer: The term comes with a 10% discount.
Question: Among retirees what is considered formal attire?
Answer: Tied shoes.
Question: Why do retirees count pennies?
Answer: They're the only ones who have the time..
Question: What's the common term for someone who continues to work and
refuses to retire?
Answer: NUTS!
Question: Why are retirees so slow to clean out the basement, attic or
garage?
Answer: They know that as soon as they do, one of their adult kids will
want to store stuff there.
Question: What do retirees call a long lunch?
Answer: Normal.
Question: What's the best way to describe retirement?
Answer: The never-ending coffee break.
Question: What's the biggest advantage of going back to school as a
retiree?
Answer: If you cut classes, no one can call your parents.
Question: Why does a retiree often say he doesn't miss work, but misses
the people he used to work with?
Answer: He's too polite to tell the whole truth.
Question: What do you do all week?
Answer: Monday thru Friday; Nothing. Saturday
& Sunday I rest.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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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:
TOMATO AND MOZZARELLA CROSTINI
~Shared by Jim D., WA
1 loaf French baguette sliced into one quarter inch pieces
One quarter cup olive oil
2 fresh tomatoes, sliced to fit on baguette slices
One half cup shredded mozzarella cheese
Fresh basil leaves
Brush olive oil on each slice, top with tomato slice and sprinkle with
cheese. Place on a baking pan and broil for couple of minutes until
cheese is bubbly. Remove and top with a fresh basil leaf and serve.
The Skinny: Use low fat cheese.
CHICKEN CACCIATORE
~Shared by Treva, NC
Traditional Chicken Cacciatore uses bone-in chicken parts. This
delicious version uses boneless skinless chicken breasts which means
you can get it to the table in less time.
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (10 ounces) sliced mushrooms
1 medium green bell pepper, cut into strips (1 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up
1 medium onion, coarsely chopped (about 1 cup)
1 can (8 ounces) tomato sauce
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Italian Seasoning
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with
flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat.
Add chicken; cook and stir 5 minutes or until lightly browned. Remove
chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add
mushrooms, bell peppers and onions; cook and stir 5 minutes on medium
heat or until vegetables are tender.
3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning.
Bring to boil, stirring frequently. Return chicken to skillet. Reduce
heat to low; cover and simmer 5 minutes or until chicken is heated
through. Serve over cooked pasta or rice, if desired.
Tip: Prepare as directed, using 2 tablespoons McCormick® California
Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons
McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic
Powder. Add garlic with the onions.
Calories: 233 Fat: 9 g Carbohydrates: 16 g Cholesterol: 49 mg Sodium:
541 mg Fiber: 2 g Protein: 22 g
CHICKEN FRIED CHICKEN WITH CREAM GRAVY
~Shared by Johnny, LA
This is essentially Texas-style chicken fried steak, but it is made
with chicken breasts. Be sure to make this with cream gravy.
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt,
black pepper, paprika and white pepper and sprinkle on both sides of
chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess. Then
dip each piece in the egg/milk mixture, then back in the flour. (You're
going to get your hands messy here, so take your rings off.) Set
chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it pops
and spits back at you, it's ready.
With a long-handled fork, carefully place each chicken breast into the
hot oil. Protect yourself (and your kitchen) from the popping grease
that results. Fry chicken breasts on both sides, turning once, until
golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until
chicken pieces are done through. Drain on paper towels.
Cream Gravy After the chicken is removed from the pan, pour off all but
about 2 tablespoons of oil, keeping as many as possible of the browned
bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken
fried chicken recipe (waste not -- want not) in the hot oil. Stir with
a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together,
stirring constantly with the wooden spoon and mashing out any lumps.
Lower heat, and gravy will begin to thicken. Continue cooking and
stirring a few minutes until gravy reaches desired consistency. Check
seasonings and add more salt and pepper according to your taste.
Note to persons new to Cream Gravy: Gravy-making is an inexact science.
Cream gravy is supposed to be rather thick, but if you think it's too
thick, add more liquid until you're satisfied with it.
BUFFALO CHICKEN SOUP
~Shared by Linda H., Rosharon, TX
Makes: 6 servings
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned,
and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and
onion; cook and stir until onion is tender. Stir in broth, milk, and
the 1 teaspoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese,
Parmesan, and flour. Add gradually to soup, stirring after each
addition just until melted. Stir in three-fourths of the shredded
chicken; heat through. Top with remaining chicken, blue cheese, and hot
sauce.
Makes 6 servings.
Source: BHG.com
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
~Shared by Jim H., Calgary, Alberta, Canada
We had these not too long ago and we both decided that they needed a
little more seasoning. We put a little hot pepper sauce on them and
they were much better. I would probably include 2 teaspoons in the meat
mix the next time that I make them.
40 min
15 min prep
SERVES 3 , 6 peppers
6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5
minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt. In a skillet cook ground
beef, onion and 1/4 cup chopped pepper till meat is browned and
vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water,
salt, Worcestershire, and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or
till rice is tender.
Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2
baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
Source: Recipezaar
NORTH CAROLINA PULLED PORK BBQ SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 10 servings.
INGREDIENTS
1 (5 pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 dash Hot pepper sauce, to taste
12 hamburger buns, split and toasted
Coleslaw
4 cups wood chips (use hickory or oak chips for the best flavor)
DIRECTIONS
BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper
flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce
into two portions; set aside.
Pulled Pork: At least 1 hour before grilling, soak wood chips in enough
water to cover; drain before using. Rub meat with salt and black
pepper. In a charcoal grill with a cover, place preheated coals around
a drip pan for medium indirect heat. Add 1/2 inch hot water to drip
pan. Sprinkle half of the drained wood chips over the coals. Place meat
on grill rack over drip pan. Cover and grill about 4 hours or until
meat is very tender. Add more preheated coals (use a hibachi or a metal
chimney starter to preheat coals), wood chips and hot water every 1 to
1 1/2 hours.
Remove meat from grill; cover with foil and let stand for 20-30
minutes. Using a fork, shred meat into long, thin strands. Pour sauce
over shredded meat; toss to coat. Serve on toasted buns. If desired,
top meat with coleslaw. Serve remaining sauce on the side.
* Note: For gas grills, preheat and then turn off any burners directly
below where the food will go. The heat circulates inside the grill, so
turning the food is not necessary.
APPLE-HAM OPEN-FACE SANDWICHES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
4 kaiser bakery rolls (or buns)
Mayonnaise and mustard
16 slices American cheese
8 thin slices deli, boiled ham
1 red delicious apple, finely chopped
Spread a little mayonnaise and mustard on top and bottom of 4 kaiser
rolls and place on baking sheet. Top each with 1 slice of
cheese, then slice of ham and about 2 tablespoons chopped
apple. Top with remaining slices of cheese. Broil 4
to 5 inches from broiler heat just until top slice of cheese
melts. Serve immediately.
LEMON WOW CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
1/3 cup lemon juice
4 eggs
2/3 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Crumble the
dried tarragon into a fine powder and mix with the cake and pudding
mixture. Make a well in the center and pour in lemon-lime soda, lemon
juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and
beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan
for 10 minutes, then turn out onto a wire rack and cool completely.
MANGO MOUSSE CAKE
~Shared by Doe, Oliver, B.C., Canada
Preheat 350 2-9”round cake pans, greased &
floured 9” springform pan
Refreshingly light but creamy, this is a memorable dessert to complete
a special dinner.
Cake-
18 oz white cake mix
3 eggs
1 tbsp orange zest
1 2/3 c orange juice
1/3 c oil
Mango Mousse-
1 tbsp or 1 1/4oz/7g Knox gelatin
1/4 c orange liqueur
2 1/2 lbs ripe mangos, peeled, pitted, chpd
1/2 c sugar
1 c-35% whipping cream
Frosting-
35% whipping cream
1 tbsp icing sugar
2 tsp orange liqueur
1 1/2c toasted sliced almonds
1 mango, peeled, pitted & sliced
Cake- In lg bowl, combine cake mix, eggs, orange zest, juice &
oil. Beat on med speed for 2 mins. Spread batter in prepped pans. Bake
30-35 mins until tests clean. Cool 10 mins in pans on rack, then remove
from pan & cool completely on rack. Freeze 1 cake for later
use. With a long sharp knife, cut remaining cake horizontally in half.
Mango Mousse- In sm bowl, sprinkle gelatin over orange liqueur. Let
often 10 mins. Puree mangos in proc until smooth. You should have 2 1/2
c. Set aside any extra for garnish. In lg bowl, stir sugar into purée.
Warm gelatin mix in micro or over simmering water until dissolved. Stir
in mango puree. In lg bowl, beat cream to stiff peaks. Fold in mango
puree gently but thoroughly.
Assembly- Place bottom cake layer, cut side up in springform pan.
Spread mango mousse on top. Place cake layer cut side down over mousse.
Press down lightly. Cover with saran & chill for 4 hours.
Frosting- In lg bowl, beat cream, icing sugar & liqueur to
stiff peaks. Release pan sides. Transfer cake to serving plate. Frost
top & sides of cake with cream mixture. Press almonds onto
sides. Decorate top with mango slices. Brush slices lightly with any
reserved mango puree. Chill until serving. Store leftovers chilled.
Tips- Use ripe mangos for the mousse but slightly firmer ones to
garnish. Brush mango slices lightly with lemon juice to keep them
fresh. Prepare the day before to let mousse set.
Variation- This dessert is also outstanding using a chocolate mix.
BASOONDI
~Shared by Aafrin, Pune, India
Milk 1½ litres
Almonds, blanched and peeled ½ cup
Pistachios 8-10
Sunflower seeds (chironji/charoli) 2 tablespoons
Sugar ¾ cup
Saffron 7-8 strands
1. Reserve a few almonds for garnishing and make a paste of
the rest.
2. Slice the reserved almonds and pistachios. Wash
and pat dry chironji.
3. Bring milk to a boil, stirring continuously.
Simmer over low heat till milk thickens and coats the back of the
spoon.
4. Stir in almond paste dissolved in half a cup of water or
milk and mix well. Add sugar and saffron and cook till sugar
gets fully dissolved.
5. Chill and serve garnished with slice almonds, pistachios
and chironji.
COCONUT LIME MOUSSE WITH FRESH BERRIES
~Submitted by Tracey L., Newmarket, Ontario, Canada
Here is one of the recipes I'll be making for our annual Spa Day
weekend. Instead of serving in glasses, I will be using
either phyllo dough or puff pastry to make mini-tart shells.
These just looked so refreshing I have to try them!
Enjoy! ~Tracey~
Making a mousse often involves gelatin - we've kept things simple and
eliminated it. The mousse and berries would also be delicious
served in mini-tart shells.
3/4 cup (175 mL) shredded sweetened coconut
2 to 3 large limes
1 tub (250 g) mascarpone cheese, room temp.
3/4 cup (175 mL) icing sugar
1 cup (250 mL) whipping cream
2 cups (500 mL) combination fresh berries, such as...
sliced strawberries, blueberries and raspberries
1 tsp (5 mL) granulated sugar
1. Place coconut in a large frying pan, set over medium-low
heat. Watch very carefully and stir frequently, until
toasted, 4 to 5 minutes. Turn into a bowl to cool
completely. Finely grate peel from 2 limes. In a
separate bowl, squeeze out 1/4 cup (50 mL) juice (you may need 3 limes).
2. In a large bowl, beat mascarpone with icing sugar until
very smooth and creamy. Beat in lime juice. Scrape
into a large bowl. Beat whipping cream until stiff peaks hold
when beaters are lifted. Stir one third of cream into
mascarpone mixture. Fold in remaining cream. Fold
in 1/2 cup (125 mL) coconut and lime peel. Spoon into parfait
or wine glasses. Mixture will keep well refrigerated up to 1
day.
3. Place berries in a separate bowl, add a squeeze of lime
and granulated sugar. Stir. After about 10 minutes,
berry juices will start to release. Spoon over
mousse. Sprinkle with remaining coconut and garnish with
additional lime peel if you wish.
Serves 6
What to serve:
Seagram Vodka Tropical Lemon Lime Spritzer
Source: Early Summer 2009 Food & Drink magazine (from the LCBO
here in Ontario Canada)
BAKED MUSHROOMS PARMESAN
~Shared by Jim D., WA
4 portobello mushrooms
Olive oil
1/2 cup pasta sauce
4 large basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Brush olive oil on portobellos. Place gill-side-down on baking dish,
broil 4 minutes. Flip, broil 4 minutes more.
Remove mushrooms from dish, drain liquid. Reduce oven to 400 F.
Spread pasta sauce on bottom of dish, place mushrooms gill side up.
Sprinkle with basil, teaspoon crushed red pepper flakes, mozzarella and
parmesan. Bake 5 to 10 minutes.
Yields 4 servings.
BAKED APPLE-CINNAMON FRENCH TOAST
~Shared by Treva, NC
This baked apple-cinnamon French toast can be prepared in advance and
then simply popped in the oven for a leisurely and luxurious weekend
morning. By using nonfat instead of whole milk and eliminating the egg
yolks, the calories are cut by half and the fat is reduced by nearly 80
percent in our griddle-free version.
Makes 12 servings
3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 & 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples (3 ounces)
1/2 cup raisins
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners’ sugar
1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the
remaining bread into 1-inch pieces. Toss with dried apples, raisins,
cinnamon and nutmeg in another large bowl.
3. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the
bread mixture to the pan. Lay the reserved crustless slices evenly on
top, trimming to fit. Whisk the milk mixture one more time, then pour
evenly over the bread. Press the bread down with the back of a wooden
spoon, making sure it’s evenly moist. Cover with parchment paper, then
foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350°F.
5. Bake the casserole, covered, for 40 minutes. Uncover and continue
baking until puffed, set and lightly browned, about 20 minutes more.
Let stand for 10 minutes; dust with confectioners’ sugar and serve.
NUTRITION INFORMATION: Per serving: 183 calories; 1 g fat (0 g sat, 1 g
mono); 1 mg cholesterol; 33 g carbohydrate; 10 g protein; 4 g fiber;
344 mg sodium; 312 mg potassium.
Nutrition bonus: Selenium (21% daily value).
2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fruit
MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.
SWISS STEAK DINNER
~Shared by Johnny, LA
1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds boneless beef round steak (1/2 inch thick), cut into
serving-size pieces
2 to 3 tablespoons vegetable oil
6 medium onion, thinly sliced
7 to 9 small red potatoes (about 1-1/4 pounds), halved
1 bay leaf
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen cut green beans, thawed
In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons
salt and pepper. Add beef in batches and shake to coat. In a large
skillet over medium heat,brown beef in oil on both sides. Transfer to a
greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with
remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over
top.
Cover and bake at 350° for 1-1/2 hours. Place beans around edge of
dish. Bake 15-20 minutes longer or until meat and vegetables are
tender. Discard bay leaf.
POTATO-TUNA AVOCADOS
~Shared by Linda H., Rosharon, TX
If you are an avocado aficionado, you’ll love these stuffed with a
combination of tuna, cheese and olives.
1/4cup milk
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
¼ cup shredded Cheddar cheese (1 oz)
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons chopped fresh parsley
1 teaspoon instant minced onion
1/8 teaspoon garlic powder
1 can (5 oz) tuna, drained
4 ripe avocados, cut lengthwise into halves
Paprika, if desired
Heat milk and soup to boiling in 2-quart saucepan over medium heat,
stirring occasionally. Stir in remaining ingredients except avocados
and paprika.
Place avocado halves, cut sides up, in rectangular baking dish, 13x9x2
inches. Divide potato mixture among avocado halves. Sprinkle with
paprika. Pour 1/4 cup water into pan.
Set oven control to broil. Broil potato mixture with tops 4 to 5 inches
from heat 4 to 5 minutes or until light brown and cheese is melted.
Source: BettyCrocker.com
FAMOUS WHITE WINGS
~Shared by Jim H., Calgary, Alberta, Canada
"I got this recipe from Las Casas restaurant in Temple, TX. They claim
to be famous for these White Wings...I'd never heard of them til I
moved to this area, but I will say the White Wings are outstanding!"
~by AlabamaGirl71
40 min
10 min prep
16 white wings
4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers
Cut each chicken breast into 4 strips.
Place a cheese cube and one slice of jalapeno on each chicken strip and
roll up.
Wrap one slice of bacon around each rolled up chicken slice, forming a
ball; then wrap another slice of bacon the opposite way.
Tuck the bacon into the chicken ball, using toothpicks to hold in place.
Grill at medium heat for 20-30 minutes, rotating constantly to ensure
the meats are cooked through.
Cheese will start to ooze out and bacon will be crispy when done.
NOTE: You can speed up the cooking process by blanching the chicken
balls in a fryer first for about 3-4 minutes.
Serve with flour tortillas, salsa, sour cream, or pico de gallo.
Source: Recipezaar
MAPLE GINGERSNAPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a spicy cookie from New England.
type: refrigerator, formed
Makes: 3-4 dozen
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoons ground cloves
pinch of salt
1/2 cup vegetable shortening
1/2 cup butter
3/4 cup granulated sugar
1/2 cup dark maple syrup
1 egg
3 tablespoons granulated sugar
1 tablespoons ground cinnamon
Sift together flour, baking soda, cinnamon, ginger, cloves, and salt;
set aside. Cream shortening, butter, and sugar. Stir in syrup and egg.
Add the dry ingredients to the egg mixture. Cover and chill batter 1-2
hours. Preheat oven to 350°F. Lightly grease cookie sheets or line with
parchment paper. Combine 3 tablespoons of sugar and the cinnamon in a
small bowl; set aside. Roll dough into 1" balls. Roll balls in
cinnamon-sugar mixture and place on cookie sheet about 2" apart. Bake
12-15 minutes or until lightly colored. Let cool on cookie sheet 1
minute then transfer cookies to wire racks to cool completely.
POTATO SOUFFLÉ
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2-2/3 cups instant mashed potato flakes
2 eggs, beaten
1 cup shredded cheddar cheese
1 (3 ounce) can french-fried onions
Prepare mashed potatoes according to package directions. Stir
in eggs, cheese and stir until they blend. Spoon mixture into lightly
greased 2-quart dish. Sprinkle with onions. Bake
uncovered at 325 degrees for 25 minutes.
ASPARAGUS GUACAMOLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced
Place the asparagus in a pot with enough water to cover. Bring to a
boil, and cook 5 minutes, until tender but firm. Drain, and rinse with
cold water.
Place the asparagus, salsa, cilantro, garlic, and green onions in a
food processor or blender, and process to desired consistency.
Refrigerate 1 hour, or until chilled, before serving.
PINK PARTY TOPPING
~Shared by Doe, Oliver, B.C., Canada
Makes 3 cups
1 c mini marshmallows
10 oz frozen raspberries or strawberries
1 c heavy cream, whipped
Pour marshmallows & froz berries in sm bowl. Cover, chill
overnight. Before serving fold in whipped cream.
Nice sauce on white cake, chiffon, angel food even pound cake.
Try as a topping for sundaes instead of plain whipped cream or
marshmallow crème.
HAWAIIAN RICE SALAD
~Shared by Patricia, Charlevoix, MI
1 cup uncooked rice
1 can (15 1/4 ounce) pineapple tidbits
2 cups finely chopped celery
3/4 cup mayonnaise
1/4 cup lemon juice
1 can (8 ounce) mandarin oranges.
Cook rice according to package directions, using syrup drained from
pineapple for part of the water. Allow to cool then place in mixing
bowl. When cold, add drained pineapple and celery. Mix
mayonnaise, lemon juice and 2 tablespoons syrup from mandarin oranges.
Stir into rice mixture and fold in drained mandarin oranges. Chill.
Note: a few seedless grapes, halved can be added to mixture. Goes well
with ham, corned beef.
Makes 8 servings.
INTERNATIONAL QUINOA SALAD
~Shared by Ann, Mims, FL
Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley -- minced
1/3 cup fresh mint -- minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for
garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper
To cook the quinoa in a pressure cooker, place it and the water,
garlic, and salt in the cooker and lock the lid. Over high heat, bring
to high pressure and cook for one minute. Remove from heat and allow
the pressure to come down naturally. Fluff the quinoa and allow it to
cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix
well. Whisk the dressing ingredients together and pour over the salad.
Mix well and refrigerate until chilled. Taste before serving, and add
more lime juice as necessary (you want it to be tangy). Garnish with
avocado slices and serve.
Makes about 10 servings.
Source: Susan Voisin and Fatfree
Vegan Kitchen
WALNUT FUDGE
~Shared by Jim D., WA
4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
One quarter cup butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped
Combine chocolate, evaporated milk, sugar, butter and salt together in
a saucepan. Bring mixture to a boil and cook for 1 minute stirring
constantly. Add vanilla and nuts and beat with a mixer until mixture is
thickened and less shiny than before. Pour into a greased baking dish
or cookie sheet and allow to cool several hours before cutting into
1-inch squares.
The Skinny: Use low fat evaporated milk and your favorite sugar
substitute.
CRISPY BAKED CHICKEN
~Shared by Treva, NC
The centerpiece for a family-pleasing supper, these crispy baked
chicken thighs get their nutty crunch from sunflower seeds, while a
tangy sour cream and soup-based sauce keeps them moist and tender
inside. Ingredients
2 cups sunflower seeds
1 cup all-purpose flour. divided
2 tablespoons ground black pepper
14 boneless chicken thighs
1 tablespoon olive oil
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Put sunflower seeds and about 1/4 cup of the flour into a blender or
food processor. Blend until some of the seeds are completely pulverized
into flour, but some of the pieces are still large enough to be
crunchy. Pour this mixture in a shallow dish or bowl and add the
remaining 3/4 cup flour and the ground black pepper. Mix together.
3. Dredge the chicken in the flour mixture. Heat oil in a large skillet
over medium high heat. Add the coated chicken and brown for about 1 to
2 minutes on each side. (Note: You're not cooking the chicken with this
step, just 'crunchifying' the flour and sealing in the juices so that
the chicken stays tender while cooking). Lay browned chicken pieces in
a 9x13-inch baking dish.
4. In a medium bowl, mix together sour cream, cream of chicken soup and
cream of mushroom soup. Pour this mixture over the chicken, making sure
that it gets under and around all of the chicken pieces. Top with any
remaining sunflower seed mixture.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is
cooked through and juices run clear.
BBQ ‘MERICUN APPLE PIE
~Shared by Johnny, LA
Jerry Soucy is the founder of the Pig and Pepper Barbecue Harvest, a
KCBS-sanctioned event held each October to determine the Massachusetts
State Barbecue Champion. Founded in 1991, Pig and Pepper is the first,
largest, and longest-running KCBS-sanctioned barbecue cookoff in New
England, and has raised over $250,000 for charity. Jerry lives near
Boston with his wife, two teen-aged children, and a battered old kettle
grill named “Sputnik.” When the pie is ready to serve (still warm),
enhance the presentation with a garnish of bright autumn leaves or
fresh berries. Serve with ice cream, or traditional extra-sharp cheddar
cheese the way New Englanders like it.
Your favorite pie crust recipe, or 1 package of a frozen, ready-to-use
pie crust
3 pounds apples (Macouns, Empires, or Granny Smiths), peeled and sliced
Sugar to taste
Cinnamon to taste
2 tablespoons lemon juice (optional)
2 tablespoons unsalted butter
Light cream for brushing the crust
Build a fire for indirect cooking (see page 6) or, if using gas, only
turn on the burners on one side of the grill, to reach a temperature
between 350° to 400°F. Place the water pan on the opposite side of the
grill. Cover the cooker to control the fire, watching to be sure that
it does not become too hot [use the oven thermometer or place your hand
carefully over the grill and count, to make sure the temperature does
not go above 400° (see page 11 for checking the heat this way)].
Prepare your pie dough in advance, wrapping the ball of dough tightly
in plastic wrap or waxed paper and keeping it refrigerated until you
are ready to roll it out.
Peel and slice your apples into a large bowl, and toss with sugar and
cinnamon to taste until the pieces are well coated. You can also use a
squirt of fresh lemon to keep the apples from turning brown or if you
find the whole mix is too sweet.
On a piece of aluminum foil that has been lightly dusted with flour,
roll out the pie dough into a single large circle—larger than you
normally would if you were going to put this crust in a pie plate.
Mound the seasoned apples in the center of the crust, then fold the
edges of the crust towards the middle of the mound. You will end up
with an open inner circle of exposed apples, and the whole thing will
look sort of like a tart but with more top crust. Dot the open area
with small pieces of the butter, and brush the top crust with the light
cream. Finish by sprinkling some additional sugar over the pie.
Slide the pie onto the grill, keeping the foil in place for ease of
handling. Cover the cooker.
Add lit charcoal as required to maintain the cooker temperature at 350°
to 400°F for 35 to 40 minutes, or until the top crust has browned and
the filling is bubbly. We used a flashlight to monitor the progress
through the vent holes, to avoid raising the cover and losing the heat.
When the pie is done, transfer it onto a cutting board or other
surface, sliding it off the foil to cool. While you may be tempted to
just dig right in, the filling of a pie right out of the cooker may be
dangerously hot. A brief cooling period also helps the juices to settle
and the filling to firm up, resulting in neater cuts and a better
presentation. Wait at least 15 minutes to let the pie cool and firm up.
Serve warm.
Serves 4 to 8
SHRIMP SCAMPI FLORENTINE WITH PASTA
~Shared by Linda H., Rosharon, TX
1 pkg frozen Shrimp Scampi (HEB or Gorton’s)
1 pkg Stoufffer’s spinach soufflé
½ lb whole wheat angel hair pasta
Heat Shrimp. Cook spinach in microwave on high for 5 minutes
and stir. Cook pasta to desired tenderness. When
shrimp are done add spinach and pasta and toss. Can add some
of the pasta water for additional thinner sauce.
Serves 3-4.
STEAK FINGERS FOR RARE STEAK LOVERS
~Shared by Jim H., Calgary, Alberta, Canada
"If you love rare or medium rare steak, this recipe is for you. My
mother used to prepare this recipe for us kids (and she passed away
recently at age 81--so it's a pretty old recipe). I believe these steak
fingers were served at a Houston restaurant that she worked in during
the 1960s. This dish goes well with hot rice. Be sure to cook your rice
before you cook the steak fingers because this recipe is very fast!"
~by Glitterik
7 min
5 min prep
SERVES 4 -6
1 lb of good quality round steak or sirloin steak (calculate about 1/3
to 1/4 pound per person)
1 cup flour (or more)
1/2 cup soy sauce (or more, Lite is good, I find regular soy sauce to
be too salty)
fresh coarse ground black pepper, to taste
Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1"
or so in diameter, but no thinner or the meat will cook too fast),
about 1/3 to 1/4 pound per person. (To make slicing easier, place the
meat in the freezer for about 30 minutes before slicing.).
Dip the Steak Fingers into the Soy Sauce, then dredge in the flour.
(You can use a plastic bag for the flour-dipping part.).
Repeat Step 3, then place all the meat on a plate or platter. (At this
point, if I want the pieces to turn out especially rare, I put them
back into the freezer for a bit before cooking.).
When you get a plateful of breaded Steak Fingers prepared, quickly
place them into a frying pan of heated vegetable oil one at a time.
They should really sizzle as soon as you drop them into the oil. As
soon as the entire plateful of meat is in the oil, begin turning the
pieces. As soon as you have finished turning all the pieces, begin
taking them out to drain on a paper towel covered plate. Sprinkle with
cracked pepper and serve over hot rice with a salad.
NOTE: The entire frying process should only take a few minutes. DO NOT
LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if
it is cooked well done.
P.S. These steak fingers heat well the next day for lunch, just so long
as they are not cooked well done to begin with.
Source: Recipezaar
PORK TENDERLOIN CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese
Brown pork slices, each side. Lay in a casserole. Sprinkle with salt
and pepper. Crumble bacon and add it with onions to pork. Sprinkle
mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to
cover. Bake for 35-40 minutes at 350 degrees.
FISH AND CHIPS SANDWICHES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (12 ounce) box frozen breaded fish fillets, thawed
1 (8 ounce)) loaf Italian bread
1 cup deli coleslaw
1 cup potato chips
Heat fish fillets according to package directions. Remove
from oven and preheat broiler. Slice bread in half lengthwise
and broil, cut side up. Layer coleslaw, fish fillets and
potato chips and cover with bread tops. To serve, cut into 4-quarters
and serve immediately.
DISNEY CREME ANGLAISE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 large egg yolks
1/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1 piece vanilla beans
Whisk egg yolks and sugar until thick and light in color and ribbony in
texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4
milk into the egg mixture while whisking vigoursly. Add the mixture to
the remaining mixture in the sauce pot and heat on low, stirring
continuously until it becomes thickened. Flavor with cinnamon, kaluha
or whatever extract, spice or liquor complements the dessert.
CHOCOLATE RASPBERRY VANILLA CREAM BARS
~Shared by Doe, Oliver, B.C., Canada
Makes 48
A delectable dessert. Rich chocolate glaze, a cream cheese &
raspberry filing & devil’s food cake make this WOW!
Base-
18 oz pudding included devil’s food cake mix
1/3 c butter, softened
1 egg
Filling-
1 c raspberry preserves
8 oz cream cheese, softened
1/4 c milk
2 c white choc chips
Glaze-
1/2 c semi-sweet chocolate chips
2 tbsp marg
Heat 350. Grease 15x10x1 pan. In lg bowl combine all base ingred, mix
til crumbly. Press into bottom of greased pan. Bake at 350 for 8-12
mins til crusts puff & appears dry. Cool 5 mins. Spread
preserves over base. Cool 25 mins til completely cooled. In sm bowl
combine cream cheese & milk, beat smooth. Carefully spread over
preserves. In sm pot combine glaze ingred, melt over low, stirring
constantly til smooth. Drizzle over filling. Chill 1 hour. Cut into
bars. Serve chilled. Store chilled.
TSIMMES
~Shared by Larry Holmes, Toronto, Canada
2 pounds beef brisket or chuck roast
shortening
1 onion, chopped
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 quart boiling water
1 pound carrots, sliced
2 to 3 sweet potatoes, peeled
2 5to 3 white potatoes, peeled
1 cup prunes, pitted
1 cup brown sugar
Brown meat slowly in a little fat in a Dutch oven (browning
both sides). Add onions and cook until transparent. Remove
from heat.
Stir flour into drippings until smooth; add salt and
pepper. Gradually stir in boiling water. Reduce
heat and simmer, covered, for 1 hour. Preheat oven to 350
degrees. Add carrots, potatoes, prunes and brown sugar and
bake for 2 hours; remove cover during last 15 minutes of
baking.
Serves 8.
BAKED GREEN TOMATOES
~Shared by Luanne, FL
These are EXCELLENT. I did it with 4 tomatoes and had plenty for two
people as a side dish. I used more pepper and a Parmesan-Romano cheese
blend.
8 med. green tomatoes
1 c. sm bread crumbs, toasted
1-1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. grated Parmesan cheese
Cut tomatoes a little under 1/2 inch in thickness and arrange half of
them in single layer in greased baking dish. Scatter on half of bread
crumbs, salt and pepper. Dot with half the butter. Repeat, making a
second layer. Sprinkle with cheese on top. Bake uncovered 45-50 minutes
at 350 degrees until tender.
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GRILLED HERBED PORK TENDERLOIN
~Shared by Ann S., Mims, FL
The pureed marinade paste permeates the pork with flavor.
1/4 cup fresh oregano leaves
1/4 cup fresh sage leaves
1/4 cup fresh orange juice
1/4 cup honey
1 tablespoon coarsely ground black pepper
2 tablespoons grated lemon rind
2 tablespoons grapeseed oil
1/4 teaspoon salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1/4 teaspoon salt
Cooking spray
Combine first 9 ingredients in a blender or food processor; process
until almost smooth. Pour mixture into a large heavy-duty zip-top
plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours,
turning bag occasionally.
Prepare grill.
Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4
teaspoon salt. Place pork on grill rack coated with cooking spray;
cover and grill 25 minutes or until a thermometer registers 160°
(slightly pink), turning pork after 15 minutes. Let stand for 10
minutes before slicing.
Yield: 8 servings (serving size: 3 ounces pork)
CALORIES 214 (24% from fat); FAT 5.8g (sat 1.5g,mono 2g,poly 1.6g);
IRON 1.6mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 15.7g; SODIUM
168mg; PROTEIN 24.4g; FIBER 0.3g
Source: Cooking Light, March 2006
PECAN-CRUSTED CHICKEN
~Shared by Treva, NC
This recipe coats tender chicken breasts with a buttery pecans flavored
with spicy chipotle and zesty orange. Serve with a spinach salad.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed (see Tip)
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper (see Note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided
1. Working with one piece of chicken at a time, place between sheets of
plastic wrap and pound with a meat mallet or heavy skillet until
flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in
a food processor and pulse until the pecans are finely ground. Transfer
the mixture to a shallow dish. Whisk egg white and water in a shallow
dish until combined. Dip each chicken breast in the egg-white mixture,
then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium
heat. Add half the chicken and cook until browned on the outside and no
longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate
and cover to keep warm. Carefully wipe out the pan with a paper towel
and add the remaining oil. Cook the remaining chicken, adjusting the
heat as needed to prevent scorching. Serve immediately.
NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8
g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber;
430 mg sodium; 376 mg potassium.
Nutrition bonus: Selenium (34% daily value), good source of omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat, 1/2 fat
TIP: Tip: It can be hard to find individual chicken breasts small
enough for our recommended 4-ounce (uncooked) portion size. If yours
are closer to 5 ounces each, remove the tender (about 1 ounce) from the
underside to get the correct portion size. Wrap and freeze the leftover
tenders; when you have gathered enough, use them in a stir-fry, for
chicken fingers or in soups.
Note: Chipotle peppers are dried, smoked jalapeño peppers.
Ground chipotle can be found in the specialty spice section of most
supermarkets.
Source: EatingWell Magazine
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BARLEY WITH PEPPERS AND POTATOES
~Shared by Ann S., Mims, FL
Yield: 6 servings
Serving Size: About 1/2 cup each
Ingredients
3 large poblano chilies, sliced
1 medium onion, chopped
1 tablespoon olive oil or vegetable oil
12 ounces russet potatoes, unpeeled, cooked, cubed
2 cups cooked barley
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon dried cumin
Salt and cayenne pepper, to taste
Directions
Saute chilies and onion in oil in large skillet until crisp-tender,
about 5 minutes. Add potatoes; saute until browned, 5 to 8 minutes.
Add barley to skillet; cook over medium heat until hot through, 3 to 4
minutes. Stir in cilantro and cumin. Season to taste with salt and
cayenne pepper.
Calories: 147
Protein: 2.7 g
Sodium: 6 mg
Cholesterol: 0 mg
Fat: 2.8 g
Carbohydrates: 29.3 g
Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
Source: 1,001
Delicious Recipes for People with Diabetes
BLOOD ORANGE, AVOCADO, AND FENNEL SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 4 blood oranges
- 1 teaspoon salt (or more to taste)
- 3 ripe Hass avocados
- 2 fennel bulbs - Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
DIRECTIONS
With a sharp knife, cut 1/4 inch off the top and bottom of each orange.
Set the oranges on a flat surface and remove the skin and pit in
strips, following the curvature of the fruit. Slice the oranges into
1/4-inch pieces. Lay the slices in a single layer on a large platter
and sprinkle them with salt.
Halve the avocados and remove the pits with a knife. Spoon out chunks
of avocado, season them with salt, and place them over the orange
slices.
Remove the outer layers of the fennel and slice the bulbs thinly. Place
the slices in a large bowl and season them with salt. Pour the lemon
juice over the fennel and drizzle with the olive oil. Toss the fennel
and place it over the orange slices.
Drizzle the lemon juice and olive oil remaining at the bottom of the
bowl over the whole salad. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 251,
Fat: 17 g, Cholesterol: 0 mg, Sodium: 428 mg, Carbohydrate: 25 g,
Protein: 4 g
Diabetic Exchanges: 2 Vegetable, 1 Fruit, 3 Fat
Source: Diabetes
Cookbook for Dummies
SPICY ARTICHOKE DIP
~Shared by Mary S., Nashville, TN
Makes: 1 cup (8 servings)
INGREDIENTS
- One 14 ounce can artichoke hearts, drained
- One 4-ounce can chopped green chiles, drained
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon hot pepper sauce
DIRECTIONS
Combine all the ingredients in a food processor or blender. Blend until
almost smooth.
Heat the mixture in a medium saucepan for 5 minutes over low heat, or
until hot, or bake in a small casserole at 350 degrees F. for 15
minutes. Serve warm.
Nutritional Information Per Serving: (2 Tablespoons) Calories: 30, Fat:
2 g, Cholesterol: 2 mg, Sodium: 178 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: The
New Family Cookbook for People With Diabetes
CHICKEN AND BROCCOLI CASSEROLE
~Shared by Mary S., Nashville, TN
Makes: 6 Servings (1 cup each)
INGREDIENTS
- 1-3/4 cups stuffing mix
- 5 tablespoons reduced-calorie margarine, melted
- 1 can (10-3/4 ounce) low-fat cream of chicken soup
- 2 cups finely chopped cooked chicken breast
- 4 ounces non-fat milk
- 2 cups frozen chopped broccoli florets, thawed
- 1 tablespoon minced onion
- 1/8 teaspoon black pepper
DIRECTIONS
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine
in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom
of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients. Pour chicken mixture
over stuffing mixture layer. Top with remaining 3/4 cup of stuffing
mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5
minutes before serving.
Nutritional Information Per Serving: Calories: 257, Fat: 9 g,
Cholesterol: 45 mg, Sodium: 795 mg, Protein: 18 g, Carbohydrate: 26 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
Source: 1,001
Delicious Recipes for People with Diabetes
ORANGE AND ALMOND CAKE
~Shared by Mary S., Nashville, TN
Yield: 10 slices; Serving Size: 1 slice
INGREDIENTS
- 3/4 cup all-purpose flour
- Pinch of salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup reduced-fat margarine, at room temperature
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup ground almonds
- 1/2 teaspoon almond extract
- 2 teaspoons finely grated orange zest
DIRECTIONS
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with
parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until
they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the
beaten eggs gradually, beating well between each addition. If the
mixture shows any signs of curdling, beat in a little of the flour
mixture.
Stir in the flour mixture together with the ground almonds, almond
extract and orange zest and mix lightly to a thick, fluid (but not
runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of
the oven for about 45-50 minutes, or until a skewer comes out clean
when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire
rack.
Nutritional Information Per Serving (1/10 of recipe): Calories: 122,
Protein: 2 g, Fat: 6 g, Carbohydrate: 16 g, Fiber: 0 g, Cholesterol: 32
mg, Sodium: 99 mg
Diabetic Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
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if you have a submission for the Diabetic Choices Recipe section of
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for posting. Thanks!
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ORANGE-GINGER TEA LATTE
~Shared by Ann, Mims, FL
Treat for two? Cozy up to a warm tea latte made with soymilk.
Prep Time: 10 min
Total Time: 15 min
Makes: 2 servings (about 1 cup each)
2 cups plain or vanilla soymilk
2 tablespoons honey
5 bags green tea
1 piece (2 x 4 inch) orange peel
1/4 teaspoon ground ginger
1. In 1-quart saucepan, heat soymilk and honey just to boiling over
medium-high heat, stirring frequently; remove from heat. Add tea bags,
orange peel and ginger to soymilk mixture; stir to blend.
2. Push tea bags into soymilk mixture; let stand 5 minutes. Discard tea
bags and orange peel. Strain soymilk mixture before serving.
High Altitude (3500-6500 ft): No change.
Health Twist
Use soymilk in your recipes to help you incorporate 25 grams of soy
protein in your daily diet.
Special Touch
Float an orange slice on the lattes for extra flavor and a finishing
touch.
Nutrition Information:
1 Serving: Calories 160 (Calories from Fat 25); Total Fat 3g (Saturated
Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total
Carbohydrate 27g (Dietary Fiber 0g, Sugars 25g); Protein 6g Percent
Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 30%; Iron 6%
Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: General Mills
ZUCCHINI GARLIC CHICKEN SKILLET
~Shared by Mary S., Nashville, TN
2 boneless, skinless chicken breast halves
2 medium onions, peeled and thinly sliced
10-12 cloves garlic, peeled and lightly crushed
2 medium potatoes, peeled and chunked
2 medium zucchini cut into 1/2" slices
3 Tbsp. olive oil
2 cups fresh or canned peeled tomatoes, chopped
salt and pepper to taste
Toss chicken, onions and garlic with the olive oil. Lightly brown the
chicken while sautéeing the onions and garlic, about 7 or 8 minutes.
Add the tomatoes and potatoes, salt and pepper. Cover and simmer for 15
to 20 minutes, until the chicken and potatoes are cooked through. Add
zucchini during the last few minutes of cooking so it doesn't get too
mushy.
Serves 2.
BAKED HARVARTI CHICKEN
~Shared by Maggie, TX
2 boneless, skinless chicken breast
2 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1-1/2 teaspoons butter
1-1/2 teaspoons chicken stock
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic salt
Preheat oven to 400 degrees F (200 degrees C). Marinate chicken in
Italian Dressing and Greek Seasoning, if using, for a minimum of 30
minutes. Place chicken in a 9 x 13-inch baking dish. Sprinkle top with
additional Greek seasoning, if desired, and bake in preheated oven for
approximately 25 minutes, or until no longer pink in center and juices
run clear. Shortly before chicken is done, melt butter in a skillet
over medium-high heat until bubbling. Pour in chicken stock,
Worcestershire sauce, and garlic salt, and bring to a boil. Reduce to a
simmer, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. top each breast with a slice of cheese.
Return to the oven until cheese has melted. Remove chicken from the
oven top with sauce, and serve.
Serving Size 208 g
Amount Per Serving
Calories 418
Calories from Fat 155
% Daily Value*
Total Fat 17.2g
26% Saturated Fat 9.0g 45%
Cholesterol 182mg 61%
Sodium 423mg 18%
Total Carbohydrates 1.8g 1%
Sugars 1.6g
Protein 60.5g
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A to Z Newsletters. Make sure to include your name and location
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AWESOME OPEN-FACED REUBEN BURGERS
1 lb Extra-lean ground beef
1 sm Onion; minced
1/2 ts Ground pepper; freshly
4 tb To 8 tb sauerkraut; drained
4 slices Low-fat Swiss cheese
4 slices Rye bread
4 tb Russian Dressing
Mix beef, onion, and ground pepper together and form 4 patties of equal
size about 3/4" thick. Grill or broil, 4" from souce of heat, for 3
minutes on each side for medium-rear. Place 1 to 2 tb on the center of
each patty and top with one 1 oz slice of low-fat Swiss cheese. Grill
for 1 to 2 minutes, until the cheese melts. Serve each patty open-face
on a slice of toasted or grilled light rye bread. Top each serving with
1 tb Russian Dressing.
PAULA DEEN'S CHEESE BISCUITS
These are always a favorite at The Lady and Sons Restaurant.
Ingredients:
1 cup buttermilk
1/4 stick butter, melted
3/4 cup grated sharp Cheddar
1/3 cup shortening
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cup self-rising flour
Directions
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together
using a fork; cut in shortening until it resembles cornmeal. Add
cheese. Stir in buttermilk all at 1 time just until blended. Do not
over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a
well greased baking sheet. Brush dough with melted butter. Bake for 12
to 15 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Yield: 16-20 biscuits
Source: Paula Deen
COUNTRY STYLE FRIED POTATOES
I usually have chopped onions in the freezer and often toss in a
handful or so with the potatoes.
1/3 cup shortening (I use Canola oil)
6 large potatoes, scrubbed, peeled and cubed (I do not peel them)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
In a large cast iron skillet, heat shortening over medium-high heat.
Add potatoes and cook, stirring occasionally, until potatoes are golden
brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
BROCCOLI AND SHARP CHEDDAR SOUP
This comes from a great recipe blog, For
the Love of Cooking, and adapted from a recipe found on Wives with
Knives, another great recipe blog.
1/2 cup finely chopped onion
3 tbsp butter
1/4 cup flour
2 tsp chicken boullion granules
3 cups 2% milk
4 cups chicken stock
2 1/2 cups sharp cheddar cheese, grated
4-5 cups of broccoli florets
Sea salt and fresh cracked pepper
Heat butter in a large Dutch oven over medium heat. Add the onions and
sauté until tender. Add flour, stir and cook for a few minutes. Slowly
add milk, chicken bouillon granules and chicken broth, stirring
constantly until thickened. Season with salt and pepper to taste. Add
grated cheese and stir until melted. Add broccoli and mix thoroughly.
Let simmer until broccoli is tender. Enjoy.
Note: I did increase the liquid amounts of this soup to serve more
people but I didn't increase the flour. It was not as thick as Cathy's
soup but still very tasty. If you want it to be really thick, you must
add a bit more flour.
Source: For
the Love of Cooking (link has step-by-step tutorial)
CRABMEAT IMPERIAL
Ingredients:
1/2 pound of butter
1 cup of flour
2 cups of milk
1/2 cup of celery, chopped fine
1/2 cup of mushrooms, chopped fine
1/2 cup of parsley, chopped fine
1/2 cups of green onions, chopped fine
1/2 cup of pimentos, chopped fine
2 pounds of lump crab meat
Worcestershire sauce, to taste
Tabasco sauce, to taste
Salt and pepper, to taste
Breadcrumbs
Cooking Instructions
Melt butter over low heat and stir in flour. Cook until bubbles appear
on top. Add milk slowly, stirring constantly. Add celery and mushrooms.
Continue cooking while adding parsley, green onions and pimentos.
Fold-in crabmeat Add Worcestershire sauce, hot pepper sauce,
salt and pepper, to taste. Pour mixture into individual baking dishes
and sprinkle with breadcrumbs. Bake until brown in 350-degree oven.
WARM TOMATO-SPINACH SALAD
1/4 cup sugar
1/3 cup pecan pieces
4 tomatoes, cut into thin wedges
1/3 cup Sun Dried Tomato Salad & Olive Oil Dressing
5 cups baby spinach leaves
4 oz Cream Cheese, cut into small cubes
1 small red onion, cut into wedges
Line shallow pan with foil and set aside. Spread sugar onto bottom of
small nonstick skillet and top with nuts. Cook on medium-low heat for 5
minutes or until sugar is completely melted and golden brown, tilting
skillet to evenly distribute sugar if necessary. Stir until nuts are
evenly coated. Immediately spread in prepared pan and allow to cool
completely.
Microwave tomatoes and dressing in microwaveable bowl on High for 3
minutes or until tomatoes are slightly softened and dressing is heated
through, stirring after 2 minutes.
Cover platter with spinach. Top with tomato mixture, cream cheese,
onions and nuts. Toss lightly before serving.
CHEDDAR-FILLED BEEF ROLLS
1 1/2 lb. ground beef
1/4 cup dry breadcrumbs
2 T. barbecue sauce
1 egg
1/2 tsp. salt
Filling:
1 cup (4 oz.) shredded sharp cheddar cheese
1/4 cup dry breadcrumbs
1/4 cup chopped green peppers
2 T. water
Combine meat, breadcrumbs, barbecue sauce, egg, & salt; mix
well. Pat meat mixture into 14X8" rectangle on foil or waxed paper.
Combine cheese, breadcrumbs, green pepper, & water; pat cheese
mixture over meat. Roll up jelly roll fashion, beginning at narrow end.
Chill several hours or overnight.
Heat oven to 350F. Slice meat roll into 6 servings. Bake in shallow pan
at 350F, 25-30 minutes.
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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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