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A
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Recipes
September 16, 2009
Always
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laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. The rain went away. We needed more but
its gone. We're still on burn ban here (not that I burn anything but
time and money) and the area is still parched from months of no rain.
But, I know all good things must end. There's not much that can alter
my mood today. I'm fairly resolute in believing things will get better.
You see... I have a dental appointment today. One which I have put off
for months but recent (really bad!) pain makes necessary. There's not
much worse!
Dearest Uncle Bill in
Burnaby, BC, Canada celebrated a birthday
yesterday. Our pal Rita in
Niceville, FL is lighting candles on Friday. For
anyone else celebrating, best of wishes to you!
Here is where I normally plead and beg for recipes to post in issues.
You know... where I tell you how much your help is needed and that we
cannot continue without it. Well... it ain't happening, folks. We will
do it. Maybe not as well as with your help... but
we'll survive.
However, if you are feeling generous and wanting to give back for all
you've received here, please visit the Monthly Theme - Recipe
Submissions section where you'll find a handy link for
sharing recipes here. Thanks!
The current Monthly Theme topic is "Around the World with Recipes".
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.
I'm thoroughly happy with the recipes and other items in today's issue.
I
sure hope you agree it is a keeper!
We'll see you here again on Sunday, 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
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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
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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Be
yourself....
Everyone else is already taken!
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BLUE
ROSES
~Shared by Joan, Savona, B.C.
Why do I always have to be the one that starts to do laundry and
there's no detergent? Well, I guess it was time for me to do
my store run, which included light bulbs, paper towels, trash bags and
Clorox. So off I go.
I scurried around the store, gathered up my goodies, and headed for the
checkout counter only to be blocked in the narrow aisle by a young man
that appeared to be about sixteen-years-old. I wasn't in a hurry, so I
patiently waited for the boy to realize that I was there. This was when
he waved his hands excitedly in the air and declared in a loud
voice, "Mommy, I'm over here."
It was obvious now, he was mentally challenged, and also startled as he
turned and saw me standing so close to him, waiting to squeeze by.
His eyes widened and surprise exploded on his face as I said,
"Hey Buddy, what's your name?"
"My name is Denny and I'm shopping with my mother," he responded
proudly.
"Wow," I said, "that's a cool name; I wish my name was Denny, but my
name is Hal."
"Hal, like Halloween?" he asked.
"Yes," I answered. "How old are you Denny?"
"How old am I now, Mommy?" he asked his mother as she slowly came over
from the next aisle.
"You're fifteen-years-old Denny; now be a good boy and let the man pass
by."
I acknowledged her and continued to talk to Denny for several more
minutes about summer, bicycles and school. I watched his brown eyes
dance with excitement because he was the center of someone's attention.
He then abruptly turned and headed toward the toy section.
Denny's mom had a puzzled look on her face and thanked me for taking
the time to talk with her son. She told me that most people wouldn't
even look at him, much less talk to him. I told her that it was my
pleasure and then I said something I have no idea where it came from,
other than by the prompting of the Holy Spirit.
I told her that there are plenty of red, yellow and pink roses in God's
garden, however, "Blue Roses" are very rare and should be appreciated
for their beauty and distinctiveness. You see, Denny is a Blue Rose and
if someone doesn't stop and smell that rose with their heart and touch
that rose with their kindness, then they've missed a blessing from God.
She was silent for a second, then with a tear in her eye she asked,
"Who are you?"
Without thinking I said, "Oh, I'm probably just a dandelion but I sure
love living in God's garden."
Please the next time you see a BLUE ROSE don't turn your head and walk
off, take the time to smile and say Hello.
Because by the grace of GOD this mother could be you. This could be
your child, grandchild, niece, nephew. What a difference a moment can
mean to that person or their family.
~From an old dandelion.
Live simply. Love
generously. Care
deeply. Speak kindly.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
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FOOLPROOF
PIE DOUGH
~Shared by Marilyn, Canton, OH
The trick to this pie crust is the inclusion of vodka. Eighty-proof
vodka, which is 60 percent water and 40 percent alcohol, adds moistness
to the dough without aiding in gluten formation since gluten doesn't
form in ethanol. Although the recipe includes 8 tablespoons of liquid,
the alcohol vaporizes during baking, resulting in a tender crust that
only contains 6 1/2 Tbsp. of water. Because of the extra liquid, the
dough will be moister than most standard pie doughs and will require up
to 1/4 cup more flour.
I tried this recipe, and I was stunned at how well it worked. It was
certainly slightly disconcerting to process the fat so much, then add
so much liquid into the other ingredients. When I pulled it out of the
fridge after resting overnight, I rolled it out. The almost
fondant-like feel of the rolled out dough really made me skeptical that
it would be anywhere near as flaky and tender as my normal crust. It
didn't tear at all and draped like a dream in the pie pan. I baked a
pumpkin pie and just sprinkled the leftover dough with cinnamon sugar
and baked. We ate the leftover dough first when it was done, and they
were insanely good. The crust on the pie was the same, with plenty of
sturdiness to serve the pie.
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, divided
1 teaspoon table salt
2 Tbsp. sugar
12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until
combined, about 2 one-second pulses. Add butter and shortening and
process until homogeneous dough just starts to collect in uneven
clumps, about 15 seconds (dough will resemble cottage cheese curds and
there should be no uncoated flour). Scrape bowl with rubber spatula and
redistribute dough evenly around processor blade. Add remaining cup of
flour and pulse until mixture is evenly distributed around bowl and
mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture
into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding
motion to mix, pressing down on dough until dough is slightly tacky and
sticks together. Divide dough into two even balls
and flatten each into 4-inch disk. Wrap each in plastic wrap
and refrigerate at least 45 minutes or up to 2 days.
Yield: makes one 9-inch double-crust pie
Source: Cook's
Illustrated
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (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 "Around the World with Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Around the World with Recipes".
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
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ensure your submissions are acceptable.
The rules for posting items in
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ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
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Please use this email
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See the A to Z
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The theme issue
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September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
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recipes: "Around
the World with Recipes"
As usual, only
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Would you like to
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you only a2z
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Please send your request using this
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Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New
Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
14th Monica M. in Navarre, Florida
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in
Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patricia in Charlevoix, Michigan
20th Melody V. in Houston, Texas
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
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26th Jami L. in Keokuk, Iowa
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27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa in Idaho Falls, Idaho
28th Timothy S. in Anthony, Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only emails using the appropriate
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The
Scent of Freshness
~Shared by Pat, Merritt Island, FL
A new Publix supermarket opened in Hudson, Florida.
It has an automatic water mister to keep the produce fresh.
Just before it goes on, you hear the distant sound of thunder and the
smell of fresh rain.
When you pass the milk cases, you hear cows mooing and you
experience the scent of fresh cut hay.
In the meat department there is the aroma of charcoal grilled steaks
and brats.
In the liquor department, the fresh, clean, crisp smell of tapped
Miller Lite.
When you approach the egg case, you hear hens cluck and
cackle and the air is filled with the pleasing aroma of bacon and eggs
frying.
The bread department features the tantalizing smell of fresh baked
bread & cookies.
I don't buy toilet paper there anymore.
Good Morning!
~Shared by Larry Holmes, Toronto, Canada
She was standing in the kitchen, preparing our usual soft-boiled eggs
and toast for breakfast, wearing only the tee shirt that she normally
slept in.
As I walked in, almost awake, she turned to me and said softly, 'You've
got to make love to me this very moment!'
My eyes lit up and I thought, 'I am either still dreaming or this is
going to be my lucky day!'
Not wanting to lose the moment, I embraced her and then gave it my all;
right there on the kitchen table.
Afterwards, she said, 'Thanks,' and returned to the stove, her tee
shirt still around her neck.
Happy, but a little puzzled, I asked, 'What was that all about?'
She explained, 'The egg timer's broken'
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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
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Review link and make sure to include the following to qualify
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Name of submitter (who submitted the recipe?)
Your name and location for posting
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Date recipe was posted (date of newsletter)
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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
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MADAME
BENOIT’S FAVORITE POT ROAST
~Submitted by Larry Holmes, Toronto, Canada
The following recipe is drawn from among the many creations of Madame
Jehane Benoit, (1904 – 1987) Canadian culinary icon who was a
phenomenal cook, author, lecturer, and broadcaster – in both English
and French.
3 to 4 pounds round bone chuck roast or bottom round
2 tablespoons soft butter or olive oil
2 tablespoons salt
¼ teaspoon freshly ground pepper
1 large unpeeled lemon, sliced
2 medium onions, thinly sliced
1 cup ketchup[
½ teaspoon tarragon or basil
¼ cup red wine or water
Place meat in a large baking dish. Rub top with softened
butter or with oil. Season with salt and pepper.
Cover with slices of lemon and onion. Combine remaining
ingredients and pour over meat. Cover tightly so the meat
will steam tender. Cook in a 350°F oven for 2 to 3 hours or
until tender.
Serves 6
THREE FRUIT BREAD
~Shared by Patricia, Charlevoix, MI
2 cups sifted all purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/2 cup raisins
2 eggs, beaten
3 tablespoons shortening, melted
1 cup mashed bananas
Sift dry ingredients, add lemon rind and raisins. Mix together lightly.
Combine eggs, shortening and mashed banana. Add to dry ingredients.
Stir just enough to blend well. Turn into greased 9 1/2 x 5 1/2" loaf
pan. Bake at 350 degs for 45-50 minutes.
BLUE CHEESE SPREAD
~Shared by Jim D., WA
8 oz. package cream cheese, softened
8 oz. blue cheese, crumbled
2 Tbsp. Madeira wine
2 Tbsp. shallots, finely chopped
Salt and fresh ground pepper to taste
Combine all ingredients together and mix well. Serve with crackers,
bread or fresh fruit.
The Skinny: Use light cream cheese and blue cheese.
CRAB CAKE BURGERS
~Shared by Treva, NC
These burgers have a true crab flavor that isn't masked by fillers or
strong seasoning. Serve on a bun with tartar sauce or with a
lemon-juice-dressed salad of greens, sprouts and sliced peaches. This
recipe works best with convenient pasteurized crabmeat, usually found
in the refrigerated case near the fish counter. If you prefer lump
crabmeat, cut it into small, uniform pieces.
Makes 6 servings
1 pound crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs (see Note)
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon
juice, celery seed, onion powder, pepper and hot sauce in a large bowl.
Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat
until the butter stops foaming. Cook the patties until golden brown,
about 4 minutes per side.
NUTRITION INFORMATION: Per serving: 163 calories; 8 g fat (2 g sat, 3 g
mono); 86 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber;
350 mg sodium; 293 mg potassium.
Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C
(15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)
TIP: Note: Panko breadcrumbs, also known as Japanese breadcrumbs or
bread flakes, are coarser in texture than other dried breadcrumbs. They
produce a crispy crust and are less likely to become soggy than finely
ground breadcrumbs. Look for panko in the Asian food section of large
supermarkets and in specialty Asian markets.
Source: EatingWell Magazine
CAJUN MEATLOAF
~Shared by Johnny, LA
1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs, fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs, slightly beaten
Preheat the oven to 375F. Mix the onion, celery, bell pepper, green
onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin,
nutmeg, Worcestershire sauce, and Tabasco sauce in a medium bowl. Melt
the butter in a heavy 10 inch skillet over moderate heat. Add the
vegetable/spice mixture, and cook, uncovered, for 6 minutes, stirring
constantly, until the onions and peppers are soft. Remove from the heat
and let cool until warm to the touch. Discard the bay leaves. Stir in
the milk, catsup and bread crumbs. In a large bowl, combine the beef,
pork, eggs, and the bread crumb mixture. Pack the meat mixture into a
greased, cast iron skillet. Bake the meatloaf, uncovered, for 50 to 55
minutes or until it is dark brown and pulls away from the sides of the
pan. Allow to rest 10 minutes before slicing.
SWEET POTATO CHOWDER
~Shared by Linda H., Rosharon, TX
2 tablespoons cooking oil
1 large onion, chopped
1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
2 cloves garlic, minced
3 pounds sweet potatoes (5 to 6 large), peeled and cut into
3/4-inch pieces
2 14-ounce cans chicken broth
1 14-ounce can unsweetened coconut milk
1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded
lemon peel
2 teaspoons grated fresh ginger (optional)
1/4 teaspoon ground white pepper
1/8 teaspoon salt
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook
for 3 minutes, stirring occasionally. Add curry paste and garlic; cook
for 3 to 5 minutes or until onion is tender, stirring occasionally.
Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if
desired, ginger.
2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15
minutes or until sweet potato is tender. Cool slightly. Discard
lemongrass.
3. Transfer half of the potato mixture (about 4 cups) in small batches
to a blender or food processor. Cover and blend or process until
smooth. Return pureed mixture to the remaining mixture in Dutch oven.
Stir in white pepper and salt. Heat through. Makes 10 servings.
4. Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to
an airtight container and chill for up to 24 hours. To reheat, transfer
to a Dutch oven. Cover and cook until heated through.
Source: BHG.com
BEEF STEW
~Shared by Jim H., Calgary, Alberta, Canada
"This also can be made in a crockpot. I add different veggies, cubed
squash, and 1/2 can baby peas, just added the peas the last 5 minutes
of cooking. This is great on a cold winters day. Enjoy!" ~by Dancer
3¼ hours
30 min prep
SERVES 6
2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1 " cubes
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup red wine or water or beef broth
Combine flour and pepper; coat beef cubes.
Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown
beef, and remove when brown.
Sauté onion, celery and garlic until tender.
Return beef to pan.
Add beef broth, wine and spices.
Bring to a boil, stirring occasionally.
Reduce to simmer, cover and continue cooking for 1-3/4 hours.
Add remaining vegetables and cook covered another 45 minutes longer or
until meat and vegetables are tender, but not mushy.
Thicken broth if necessary with 2 tablespoons of the flour mixed with 2
tablespoons water.
Simmer until thick.
Source: Recipezaar
PRESSURED PASTA FAGIOLI
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves: 6
1-1/2 cups dried white cannellini beans, soaked overnight or
pressure-soaked
3 tablespoons olive oil
2 stalks celery, chopped
1 large onion, chopped
1 carrot, chopped
4 ounces pancetta or prosciutto, finely chopped
1 tablespoon chopped garlic
1 tablespoon chopped rosemary
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 (14-ounce) can plum tomatoes, chopped
3 cups chicken broth
1-1/2 cups penne or small rotini,
salt and pepper to taste
In pressure cooker, heat olive oil. Saute celery, onion, carrot,
pancetta, and garlic until onions begin to brown. Stir in beans, herbs,
tomatoes, and broth. Lock the lid and bring cooker up to full pressure
according to manufacturer's instructions. Maintain even pressure and
cook for 15 minutes. Remove from heat and allow pressure to drop
naturally. Check beans. If not yet soft, return pot to full pressure
and cook for 1-2 minutes more, allowing pressure to again drop
naturally. Remove lid and stir in pasta. Simmer, uncovered, for 5-7
minutes or until pasta is tender. Serve up individual portions. Drizzle
olive oil atop and garnish with a sprig of rosemary and freshly grated
Parmesan cheese.
Source: DVO Recipe Center
RANCH SPAGHETTI
~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) package spaghetti
1/4 cup (1/2 stick) butter, cut in 3 pieces
3/4 cup sour cream
3/4 cup ranch dressing
1/2 cup grated parmesan cheese
Cook spaghetti according to package directions; drain and return to
saucepan. Stir in butter, sour cream and ranch dressing and
toss. Spoon into serving bowl and sprinkle with grated
parmesan cheese. Serve immediately.
GNOCCHI WITH THYME BUTTER
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 lb. russet potatoes peeled and quartered
1 C. all purpose flour
1 egg
1 t. salt
1/2 t. pepper
4 quarts water
1/2 C. butter, cubed
4 t. fresh thyme leaves
grated Parmesan cheese, optional
Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat, cover and simmer for 15-20
minutes or until tender. Drain, return potatoes to the
pan. Over very low heat, stir potatoes for 1-2 minutes or
until steam has evaporated. Press through a potato ricer or
strainer into a small bowl, cool slightly.
Using a fork, make a well in the potatoes; sprinkle with
flour. Whisk the egg , salt and pepper; pour into
well. Stir until blended. On a lightly floured
surface, knead 10-12 times, forming a soft dough.
Divide dough into 4 portions. On a floured surface, roll each
portion into 1/2" thick ropes, cut into 3/4" pieces. Press
and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in
batches for 30-60 seconds or until they float. Remove with a
slotted spoon, keep warm.
In a large heavy saucepan, melt butter over medium heat. Add
thyme and gnocchi; stir gently to coat. Sprinkle with cheese
if desired.
CHOCOLATE CHERRY ALMOND ICE CREAM
~Shared by Doe, Oliver, B.C., Canada
Makes about 2 1/2 quarts
6 egg yolks
6 c light cream
2 c sugar
2/3 c cocoa
1 tsp almond extract
1 tsp vanilla
1 c chpd maraschinos, drained
1 c chpd. almonds, toasted
Beat egg yolks and 2c cream in lg bowl on low to med speed of mixer,
set aside. Stir tog sugar and cocoa in lg pot, gradually stir in egg
yolk mix. Cook over med heat, stirring constantly, until mix is very
hot. Do not boil. Take from heat, cool to room temp. Stir rem 4c cream,
almond extract and vanilla into choc mix, blending well. Cover, chill
at least 6 hrs. Pour choc mix into cylinder of 4-5 qt ice cream maker.
Freeze according to directions, immed fold in cherries and almonds. To
ripen- repack in ice and salt, let stand several hours.
CREAM CHEESE FROZEN FRUIT SALAD
~Shared by Luanne, FL
What could be better on a hot humid day then this. So refreshing !!!
1 (3 oz.) pkg. cream cheese
2 tsp. vanilla
1-8oz can crushed pineapple, drained
1 cup green grapes, halved
1 cup purple grapes, halved
1 small jar Maraschino cherries, drained & cut
1/2 cup cashews or walnuts, chopped
1 cup miniature marshmallows
1/2 pt. whipping cream, whipped *see note
Instructions
Cream the cream cheese. Add vanilla. Gradually mix in pineapple, other
fruit, nuts and marshmallows. Fold in whipped cream and freeze. You
cold use a mold to make it fancier.
** I use a small bowl of Cool Whip.
PEACHES ‘N CREAM CAKE
~Shared by Pat, Merritt Island, FL
(12 servings)
Ingredients:
1 box (2 layer) yellow cake mix
1 can (21 oz.) peach Pie Filling
2 eggs
1/2 C sour cream
8-oz. pkg. cream cheese, softened
1 Tbsp. butter, softened
1 tsp. vanilla extract
2 C powdered sugar
Directions:
Cake: Combine first four ingredients in medium bowl. Mix until smooth.
Spread evenly in greased 9x13” pan. Bake at 350F. for 40 to 50 minutes,
or until cake springs bake when lightly touched in center. Cool. Spread
with Cream Cheese Frosting.
Cream Cheese Frosting: Combine cream cheese, butter and vanilla in
small mixing bowl. Gradually beat in powdered sugar until smooth.
Spread on Peaches 'n Cream Cake.
CRAB AND GUACAMOLE TOSTADITOS
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 15 Minutes
Serves 8
INGREDIENTS
3 tablespoons mayonnaise
2 tablespoons heavy cream
1 teaspoon minced chipotle chile in adobo sauce
1 pound lump crabmeat, picked over
2 large Hass avocados, cut into 1/2-inch dice
1 small onion, minced
1 large jalapeno, seeded, minced
2 tablespoons chopped cilantro, plus small leaves for garnish
3 tablespoons fresh lime juice
2 teaspoons pure olive oil
5 dozen round tortilla chips
1 large tomato, finely chopped
DIRECTIONS
In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold
in the crab. Season with salt and pepper and refrigerate.
In a large bowl, combine the avocados, onion, jalapeno, chopped
cilantro, lime juice and olive oil. Season with salt and pepper and
refrigerate.
To serve, put a heaping teaspoon of the guacamole on each tortilla
chip, then spoon a tablespoon of the crab salad on top. Garnish each
tostadito with some chopped tomato and a cilantro leaf and serve on a
platter.
HELPFUL HINTS:
The crab mixture can be refrigerated overnight.
Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 299 Fat. Total: 21g Carbohydrates, Total: 16g
Cholesterol: 48mg Sodium: 318mg Protein: 15g
Fiber: 5g % Cal. from Fat: 63% Fat, Saturated: 0g
Source: Food & Wine
CHOCOLATE CRUNCH
~Shared by Treva, NC
Crunchy wheat cereal, pretzels and almonds coated in bittersweet
chocolate makes an addictive sweet-salty snack.
Makes 4 servings, about 3/4 cup each
1 cup Wheat Chex cereal (2 ounces)
1 cup pretzel sticks broken in half (2 ounces)
1/4 cup salted roasted almonds (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted (see Tip)
Combine Chex, pretzels and almonds in a medium bowl. Drizzle with
melted chocolate; stir to combine. Spread the mixture on a wax
paper-lined baking sheet and refrigerate until the chocolate is set,
about 30 minutes.
NUTRITION INFORMATION:
Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg
cholesterol; 35 g carbohydrate; 5 g protein; 3 g fiber; 397 mg sodium;
176 mg potassium.
2 Carbohydrate Servings
Exchanges: 1 starch, 1 carbohydrate (other), 2 fat
TIP: Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir,
then continue microwaving on Medium in 20-second intervals until
melted, stirring after each interval. Or place in the top of a double
boiler over hot, but not boiling, water. Stir until melted.
MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.
Source: EatingWell Magazine
CAJUN SAUSAGE AND CORN SOUP
~Shared by Johnny, LA
Ready in: 1-2 hrs
Serves/Makes: 16
Ingredients:
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped green pepper
6 green onions, thinly sliced
1/2 cup all-purpose flour, PLUS
"PLUS" means this ingredient in addition to the one on the next line,
often with divided uses
2 tablespoons all-purpose flour
3 cups water
2 cans (14 1/2 ounce size) Cajun-style stewed tomatoes
2 cans (14 1/2 ounce size) diced peeled tomatoes
1 can (6 ounce size) tomato paste
2 packages (16 ounce size) frozen whole kernel corn
3 cups cubed cooked ham
1 1/2 pound fully cooked smoked sausage, sliced
1/8 teaspoon cayenne pepper or to taste
Salt and pepper to taste
Directions:
In a large stockpot over medium heat, heat vegetable oil. Saute onion,
green pepper and green onions until tender, about 5 minutes.
Using a wire mesh strainer, slowly shake flour into onion/pepper
mixture while stirring frequently, until bubbly. Have water handy and
ready to add slowly, a little at a time, while still stirring until
mixture is thickened and bubbly.
Add stewed tomatoes, diced tomatoes and tomato paste; mix well. Stir in
corn, ham and sausage. Season with cayenne pepper, salt and pepper.
Bring to a slow boil, reduce heat and simmer for 30 minutes, stirring
occasionally. Add water if necessary to maintain a slightly thick
consistency, like a stew.
Per serving: 362 calories (percent of calories from fat, 56), 14 grams
protein, 28 grams carbohydrates, 3 grams fiber, 23 grams fat (6 grams
saturated), 45 milligrams cholesterol, 948 milligrams sodium.
Serves/makes 16
Source: CDKitchen
HEARTY GROUND BEEF STEW
~Shared by Linda H., Rosharon, TX
When you're thinking of preparing an easy, warming winter stew, you
might just have these ingredients in your pantry and freezer. Serve it
with garlic bread on the side, a green salad and a light dessert, such
as pineapple sorbet and cookies.
1 pound ground beef
3 cloves garlic, minced
1 (14-ounce) jar marinara sauce
1 (10.5-ounce) can condensed beef broth
1 (16-ounce) package Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
3 tablespoons Worcestershire sauce
Brown beef with garlic in large saucepan. Drain. Add marinara sauce,
broth, vegetables, potatoes and Worcestershire sauce. Heat to boiling.
Cover. Reduce heat to medium-low. Cook 10 minutes or until vegetables
are crisp-tender. Serve in warm bowls.
Makes 6 servings.
STICKY SOY WINGS
~Shared by Jim H., Calgary, Alberta, Canada
A family favorite at the cabin..... by Debe
1¾ hours
10 min prep
Serves 6 -8
2 lbs chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)
Wash the chicken wings and dry as much as possible.
Preheat oven at 400 degrees.
Place chicken in a deep baking dish.
Mix all other ingredients together in a bowl.
Pour over chicken.
Place in oven or 1 1/2 hours or until chicken is done and sauce is
sticky.
IMPORTANT: Due to the hot cooked sugar, chicken will be extra hot and
easy to burn. Be careful and let chicken sit for at least 15-20 minutes
before serving.
Source: Recipezaar
CRANBERRY NUT POUND CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2-1/4 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter
2 cups sugar
4 eggs
1 Tblsp. vanilla
1/2 cup evaporated milk
1 cup chopped raw cranberries
1 cup chopped pecans
Sift together flour, baking powder and salt. Cream butter and sugar
until light and fluffy. Add eggs one at a time, beating well after each
addition. Add vanilla. Add dry ingredients alternately with milk. Stir
in cranberries and nuts. Pour into greased and floured bundt pan. Bake
at 325º for 1 hour and 10 minutes, or until tests done. Cool 10 minutes
- remove from pan. Dust with confectioners sugar if desired.
CHEESE DROPS
~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 cups biscuit mix
1/3 cup sour cream
1 egg
1 (4 ounce) can diced green chilies, drained
1-1/2 cups shredded sharp cheddar cheese
Preheat oven to 375 degrees. In bowl, combine biscuit mix,
sour cream, egg and green chilies and mix until well blended.
Stir in cheese, mixture will be thick. Drop by heaping
teaspoon onto a greased baking sheet. Bake 10 minutes or
until golden brown. Serve warm.
SALMON WITH POLENTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 celery ribs chopped
1 onion chopped
1 T. olive oil, divided
1 (28 oz) can diced tomatoes undrained
1 (8 oz) can tomato sauce
1/4 C. minced fresh parsley
1 1/2 t. salt divided
1 t. Italian seasoning
1/2 t. dried thyme
1/2 t. basil
1/2 t. pepper
6 C. water
2 C. cornmeal
1/4 C. all purpose flour
6 (6 oz)salmon fillets
In a Dutch oven saute celery and onion in 1 T. oil until
tender. Add the tomatoes, tomato sauce, parsley, 1/2 t. salt,
Italian seasoning, thyme, basil and pepper. Cover and simmer
for 1 hour stirring occasionally.
In a large heavy saucepan, bring water to a boil. Reduce heat
to a gentle boil; slowly whisk in cornmeal. Cook and stir
until polenta is thickened and pulls away cleanly from the sides of the
pan.
Place flour in a large shallow bowl; coat salmon on both
sides. In a large skillet, brown salmon in remaining
oil. Transfer salmon to tomato mixture, cook uncovered for
3-5 minutes or until fish flakes easily with a fork. Serve
salmon and sauce with polenta.
HAMBURGER & HOT DOG BUNS - ABM
~Shared by Doe, Oliver, B.C., Canada
Makes 9-12 buns. Preheat 375.
These versatile buns can be made as large or small as you like. You
also use cheddar beer bread & finish as hamburger or hot dog
buns.
1 1/4 c water
1 egg
1 1/4 tsp salt
2 tbsp sugar
2 tbsp shortening
1 1/2 c w.w. flour
2 1/2 c flour
1/3 c buttermilk powder
1 1/4 tsp bread machine yeast
Measure ingred into pan; select dough cycle. Remove dough to a lightly
floured surface, cover with lg bowl, let rest for 10-15 mins. Choose
from shaping & finishing as below or any recipe from bread
machine rolls.
Hot Dog Buns- Divide dough into 12 equal portions. Form into 5 inch hot
dog shaped buns. Place the buns on a lightly greased baking sheet.
Cover, let rise 30-45 mins. Bake at 375 for 15-18 mins.
Hamburger Buns- Divide the dough into 9-12 portions. Roll each into a
ball. Form into flattened hamburger bun shape between 3-31/2 inches in
diam. Place buns on a lightly greased baking sheet. Cover, let rise for
30-45 mins. Bake at 375, for 15-20 mins.
MARINATED VEGETABLE SALAD
~Shared by Julia, TX
1 can baby peas, drained (silver can), reserve 2 TBSP juice from peas
1 can French style green beans (washed and drained)
1 cup chopped celery
1 chopped green pepper
1 red or purple onion chopped (I do not put in whole onion, maybe 1/2
of it or little more, according to size)
1/3 cup chopped pimento (I use little jar)
Dressing:
1-1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil (I do not use that much - maybe 1/4 cup)
2 TBSP pea juice
Mix well and pour over vegetables and chill at least 2 hours or
overnight.
SUN DILL PICKLES
~Shared by Leasa, IA
6 1/2 C water
2/3 C pickling salt
2-4 cloves of garlic or to taste
3 1/4 C white vinegar
2/3 C sugar
1/16 t alum (size of a pea)
fresh dill heads
Pack pickles in a gallon jar with dill on the bottom, in between and on
top. Mix remaining ingredients. Pour over pickles
and set in the sun for 5-6 days. Refrigerate.
Note: I haven't made these yet but I've tasted
them. YUM!
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SPICED HONEY PRETZELS
~Shared by Treva, NC
If your tastes run to sweet and spicy, you'll love Mary Lou Moon's
zesty pretzels with a twist. The coating is so yummy, you won't need a
fattening dip to enjoy them! "They're a great snack for munching,
without feeling a bit guilty," writes the Beaverton, Oregon reader.
SERVINGS 8
CATEGORY Low Fat
METHOD Baked
PREP 5 min.
COOK 10 min.
TOTAL 15 min.
4 cups thin pretzel sticks
3 tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with
cooking spray. Place pretzels in a large bowl. In a small bowl, combine
the honey, butter, onion powder and chili powder. Pour over pretzels;
toss to coat evenly. Spread into prepared pan. Bake at 350° for 8
minutes, stirring once. Cool on a wire rack, stirring gently several
times to separate. Yield: 8 servings.
Nutrition Facts - One serving: (1/2 cup)
Calories: 98 Fat: 1 g Saturated Fat: 1 g Cholesterol: 3 mg Sodium: 487
mg Carbohydrate: 20 g Fiber: 1 g Protein: 2 g
Diabetic Exch: 1-1/2 starch.
Source: Light & Tasty
STRAWBERRY BRUSCHETTA
~Shared by Jim D., WA
Makes 4 servings
Ingredients
4 thick slices whole-wheat bread
6 tablespoons light brown sugar
1 teaspoon grated lemon zest
2 teaspoons lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese)
Instructions
1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon
zest and lemon juice and cook, stirring, until the sugar melts and the
mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and
stir until juices begin to exude and the berries are heated through, 30
seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the
warm berries.
Tips
Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or
freeze for up to 1 month. To reheat, microwave on High for about 1
minute (defrost first, if necessary).
Nutrition Information
Per serving: 203 calories; 5 g fat (2 g sat, 1 g mono); 9 mg
cholesterol; 40 g carbohydrate; 4 g protein; 4 g fiber; 153 mg sodium.
Nutrition bonus: Vitamin C (108% daily value), Selenium (16% dv).
LOW-FAT CHICKEN ALFREDO
~Shared by Maggie, TX
1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream
Cut chicken breast into 3/4 inch squares. Sauté in small amount of
vegetable oil over medium to medium-low heat. Dice onions and add to
chicken.
Cook chicken thoroughly, testing by cutting largest piece - juices
should no longer run pink and chicken will be tender.
Sprinkle liberally with garlic powder, basil and allspice; stir in.
Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour
and stir in water to achieve desired thickening. Do not rely on sour
cream for thickness.
Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan
cheese. Fold in sour cream and remove from heat.
Cook spaghetti according to package instructions. Drain and rinse with
cool water. Top individual portions of spaghetti with Chicken Alfredo
combination and then sprinkle remaining Parmesan on top.
Serves 4
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CRUNCHY
CHICKEN STIR-FRY SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 tablespoon sesame oil
- 12 ounces boneless, skinless chicken breasts, sliced into
strips
- 1/2 cup baby carrots
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon sesame seeds
- 1/2 cup broccoli florets
- 1/4 cup celery, small sliced diagonally
- 1/2 cup snap peas
- 1 tablespoon low-sodium teriyaki sauce
- 1 teaspoon low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1 cup blanched and roughly chopped Chinese bok choy
- 2 tablespoons slivered almonds
DIRECTIONS
Heat a large skillet over medium-high heat.
Add the oil. Add the chicken strips, carrots, and garlic powder. Saute
until the chicken is lightly browned (about 7 minutes). Add the onion
powder, white pepper, sesame seeds, broccoli, and celery. Cook and
continue stirring until the vegetables are soft.
Lower the heat and add the snap peas, teriyaki sauce, soy sauce, and
chicken broth. Continue stirring. Simmer until the liquid has reduced
slightly.
Divide the bok choy between two plates. Spoon the chicken mixture over
the bok choy. Sprinkle the almonds on top.
Nutritional Information Per Serving (1/2 of recipe): Calories: 352,
Fat: 15 g, Cholesterol: 95 mg, Sodium: 403 mg, Carbohydrate: 12 g,
Protein: 40 g
Diabetic Exchanges: 2 Vegetable, 6 Very Lean Meat, 2 Fat
Source: Diabetes
Cookbook for Dummies
ITALIAN PITA CRISPS
~Shared by Mary S., Nashville, TN
Serves: 8 (32 appetizers)
INGREDIENTS
- 2 pitas, each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets
with nonstick pan spray. Cut each pita into 8 wedges; split each wedge
to separate the halves. Arrange in a single layer on the cookie
sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle
with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or
cool and store in an airtight container.
Nutritional Information Per Serving: (4 crisps) Calories: 59, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 88 mg, Carbohydrate: 8 g, Dietary Fiber: 0
g, Sugars: 0g, Protein: 2g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
CARROT CAKE
~Shared by Mary S., Nashville, TN
Yield: Makes 12 slices; 1 slice per serving
INGREDIENTS
- 1-1/4 cups whole wheat flour
- Pinch of salt
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup light brown sugar
- 3/4 cup raisins, soaked overnight in 1/2 cup unsweetened
orange juice
- 4 medium carrots, peeled and finely grated
- 1 tablespoon sunflower oil
- 2 medium egg whites, at room temperature
- 3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons
sifted confectioners' sugar
DIRECTIONS
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf
pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large
bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix
well.
Beat the egg whites until they stand up in soft peaks, then fold
lightly but thoroughly into the carrot mixture, using a large spoon or
spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4
hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel
off the lining paper. When completely cool, cut in half horizontally
and fill with the sweetened cream cheese.
Nutritional Information Per Serving (1/12 of recipe): Calories: 137,
Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber:
3 g, Cholesterol: 5 mg, Sodium: 154 mg
Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
CREAMY CAULIFLOWER PUREE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 1/3 cup buttermilk or equivalent buttermilk powder
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
DIRECTIONS
Place cauliflower florets and garlic in a steamer basket over boiling
water, cover and steam until very tender, 12 to 15 minutes.
(Alternatively, place florets and garlic in a microwave-safe bowl with
1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add
buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several
times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining
2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving (3/4 cup each): Calories: 108, Fat:
7 g, Cholesterol: 3 mg, Carbohydrate: 10 g, Protein: 4 g, Fiber: 5 g,
Sodium: 342 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
SPICY LINGUINE WITH SHRIMP
~Shared by Mary S., Nashville, TN
Yield: Makes 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Linguine (see note)
- 2 tablespoons olive oil
- 1 cup chopped green, red and/or yellow bell pepper
- 1/2 cup sliced green onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon chopped fresh parsley
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked medium shrimp, tails on
- 1/3 cup freshly grated Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan;
keep warm.
Meanwhile, heat oil in large skillet over medium heat.
Cook bell pepper, onion, garlic, parsley and red pepper flakes 5
minutes or until pepper is crisp-tender, stirring frequently.
Add shrimp to skillet; cook 3 to 5 minutes or until shrimp turn pink,
stirring frequently.
Add shrimp mixture to pan with pasta; toss to combine. Sprinkle with
cheese.
Nutritional Information (Per Serving) Calories: 338; Protein: 24g;
Sodium: 239mg; Cholesterol: 124mg; Fat: 8g; Dietary Fiber: 6g;
Digestible Carbohydrates: 8g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe instead of Dreamfields Pasta, then there is a total of 48g
carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
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SPEEDY
CHILI FOR TWO
~Shared by Mary S., Nashville, TN
Fry 2 slices chopped bacon with 2 tablespoons chopped onion until brown.
Brown 1/2 pound hamburger and add:
1/2 cup cooked tomatoes
1 tablespoons chili sauce
2 cups canned red kidney beans
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Cook for 15 minutes.
Serves 2.
POTATO & CHICKEN STIR-FRY
~Shared by Jim D., WA
Yield: Serves 2-3
INGREDIENTS:
* 6 tablespoons salad oil
* 6 ounces Idaho potato (peeled and sliced 3-inches long by 1-inch wide
by 3/8-inch thick)
* 12 ounces Marinated Chicken (Recipe follows)
* 2 ounces red bell pepper, diced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground garlic
* 1/2 cup water
* 3 tablespoons soy sauce
* 1 teaspoon cooking wine
* 1 tablespoon cornstarch mixed with 1 tablespoon water
* 1 green onion, sliced
* 1 teaspoon sesame oil
DIRECTIONS:
Heat 4 tablespoons oil in a wok until hot. Fry potatoes until cooked
through and golden brown, 10 to 12 minutes. Transfer to paper towels,
drain well and set aside.
Heat a clean wok for 10 seconds. Add remaining 2 tablespoons of salad
oil into wok and heat oil to 250 F.
Add chicken to wok. Stir quickly, separating meat and cook until well
done, about 6 to 7 minutes. Remove chicken and set aside.
Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated
wok. Stir several times.
Add reserved chicken, water, soy sauce, cooking wine and cornstarch
mix; stir until sauce boils and thickens.
Add fried potato. Stir and fold several times.
Add green onion and sesame oil. Continue stirring and folding until
ingredients are thoroughly mixed. Serve immediately.
Marinated Chicken:
* 12 ounces boneless, skinless chicken (washed, drained well and diced
into 1/2-inch pieces)
* 2 tablespoons water
* 1/4 teaspoon salt
* 1 tablespoon egg, lightly beaten
* 1 1/2 tablespoon cornstarch
* 1 tablespoon salad oil
DIRECTIONS:
Combine chicken and water, mixing well.
Add salt and egg. Mix again.
Thoroughly stir in cornstarch and salad oil, and marinate in
refrigerator for 1 hour before use.
Source: FoodReference.com.
BONELESS PORK CHOPS WITH MUSHROOMS &
THYME
~Shared by Treva, NC
Low Carb
Low Sodium
Low Sat Fat
High Potassium
Heart Healthy
Healthy Weight
Although this supper is made to serve two, you can double or triple the
recipe so it becomes a family meal that's big on taste but still very
healthy. If you'd rather not use vermouth, substitute unsweetened apple
juice.
Makes 2 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to
1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
1. Sprinkle pork chops with salt and pepper. Coat a large nonstick
skillet with cooking spray and place over medium heat. Add the pork
chops and cook until browned on both sides and cooked through, 2 to 3
minutes per side. Transfer to 2 serving plates; tent with foil to keep
warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft,
about 30 seconds. Add mushrooms and cook, stirring occasionally, until
they soften and begin to brown, about 2 minutes. Add vermouth and cook
for 15 seconds. Stir in mustard, thyme and any juices that have
accumulated from the pork; cook until the sauce is thickened and
slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork
chops and serve immediately.
NUTRITION INFORMATION: Per serving: 350 calories; 16 g fat (5 g sat, 8
g mono); 83 mg cholesterol; 4 g carbohydrate; 31 g protein; 1 g fiber;
420 mg sodium; 582 mg potassium.
Nutrition bonus: Selenium (71% daily value); Potassium (17% dv), Zinc
(17% dv).
TIP: Tip: To pound the chops flat, place them between two sheets of
plastic wrap on a stable surface. Pound steadily with the smooth side
of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.
Source: EatingWell Magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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WHITE CHOCOLATE MACADAMIA NUT COOKIES
Adapted from For
the Love of Cooking. If you visit the Noble
Pig
link you will get a great step-by-step tutorial.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed golden brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 Tablespoon vanilla extract
1-1/2 cups roughly chopped macadamia nuts plus more to press into dough
2 cups white chocolate chips plus more to press into dough
In a medium bowl, combine flour, baking soda and salt and set aside.
Beat together melted butter, sugars, egg, egg yolk and vanilla until
creamy. Gradually add the flour mixture to the wet
ingredients until just combined. Stir in the nuts and white
chocolate chips. Drop cookie dough by spoonfuls onto a
greased or lined baking sheet. Press in several more chips
and nuts into each dough ball, these will not sink into the
batter. Bake for 12 to 15 minutes in a 325 degree oven or
until the edges are golden brown. Remove the cookies from the
oven and leave them on the baking sheet for at least five more
minutes. Move to a wire rack to cool completely.
Source: Noble
Pig (link has step-by-step tutorial)
CHICKEN TETRAZZINI
8 oz spaghetti
2 (8 oz) cans mushrooms, drained
1/2 cup butter
4 boneless chicken breast halves, cooked
2 (10.75 oz) cans condensed cream of chicken soup
1 (16 oz) container sour cream
2 Tbsp. grated Parmesan cheese
Break spaghetti into 1 inch pieces. Cook according to package
directions. Drain. Sauté mushrooms in butter. Cut chicken into large
pieces, mix with mushrooms. Stir in sour cream and condensed soup. Fold
in noodles. Turn into buttered casserole dish, sprinkle with the
Parmesan cheese. Bake at 300 degrees for 40 minutes.
MAKE-YOUR-OWN FISH STICKS
Vegetable oil
1 cup packaged pancake mix
1/3 cup club soda
1 1-pound package frozen fish fillets (not breaded), thawed and
drained, then patted dry with paper toweling
1/2 cup buttermilk
Heat oil in a deep-fat fryer or 3-quart saucepan to 375 degrees. In a
bowl, stir together 1/2 cup of the pancake mix and the club soda. Dip
fish pieces in buttermilk, then coat with remaining 1/2 cup pancake
mix. Then dip coated fish into club soda mixture. Fry, turning once,
until deep golden brown, 3 to 4 minutes.
PASTA STUFFED PIZZA STYLE
Two great tastes in one easy dish! Make extra and freeze before baking;
you've got another meal without any more work!
Serving: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
30 jumbo shells uncooked
3 oz part skim Mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
3 medium zucchini, grated
2 tsp garlic powder
1 cup seasoned Italian bread crumbs
1 1/2 oz pepperoni torn into small pieces
1 large egg white
3 cups low sodium tomato sauce
1 tsp oregano
1 tsp dried basil
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450º F.
Toss the zucchini with the garlic powder and put it into a colander.
Let it sit 5 minutes and then squeeze out as much moisture as possible.
In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and
egg white, stirring well.
In a medium mixing bowl, stir together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water and drain again.
Stuff the shells with the filling mixture and arrange them in a 9 x 13
x 2-inch pan. Spoon the sauce over pasta and sprinkle with the
mozzarella and Parmesan cheeses.
Bake uncovered 15 to 20 minutes or until the cheese has melted.
TIP: 13 Manicotti shells may be substituted for the jumbo shells.
Based on individual serving.
Calories: 570
Total Fat: 14 g
Carbohydrates: 87 g
Protein: 27 g
ROSEMARY CHICKEN WITH MEDITERRANEAN RICE
Serves 4; 3 ounces chicken and 1/2 cup rice per serving.
Ingredients
1/2 cup uncooked instant brown rice
1/2 0.7-ounce packet Italian salad dressing mix
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary,
crushed
4 boneless, skinless chicken breast halves (about 4 ounces each), all
visible fat discarded
2 tablespoons olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves (optional)
1 medium lemon, quartered
Preparation
Prepare the rice using the package directions, omitting the salt and
margarine.
Meanwhile, sprinkle the salad dressing mix and rosemary over both sides
of the chicken. Using your fingertips, gently press the mixture so it
adheres to the chicken.
In a large nonstick skillet, heat the oil over medium-high heat,
swirling to coat the bottom. Add the chicken and immediately reduce the
heat to medium. Cook for 4 minutes on each side, or until no longer
pink in the center. Transfer to a plate.
Increase the heat to medium high. In the same skillet, stir together
the wine, lemon zest, and lemon juice. Cook for 2 minutes, or until
reduced to about 1/4 cup. Remove the skillet from the heat.
Stir the green onions and oregano into the cooked rice. Spoon the rice
onto a platter. Arrange the chicken on the rice. Spoon the sauce over
the chicken. Squeeze the lemon over the chicken and rice.
Nutrition Analysis (per serving)
Calories 263
Total Fat 8.5 g
Saturated 1.5 g
Trans 0.0 g
Polyunsaturated 1.0 g
Monounsaturated 5.5 g
Cholesterol 66 mg
Sodium 477 mg
Carbohydrates 13 g
Fiber 1 g
Sugars 2 g
Protein 27 g
Dietary Exchanges
3 lean meat
1 starch
Source: Light & Easy Recipes, by the American Heart
Association.
KAY'S CREAM CHEESE DANISH
DOUGH:
1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. melted margarine
2 pkgs. yeast (2 T.)
1/2 c. warm water
2 beaten eggs
4 c. all purpose flour, sifted 3 times
In a saucepan over low heat combine sour cream, sugar, salt, butter and
cool. In large bowl sprinkle yeast over water to soften. Add sour cream
mixture, eggs and flour. Mix well. Place in greased, covered
bowl and refrigerate overnight.
FILLING:
2- 8 oz. cream cheese, softened
3/4 c. sugar
1 beaten egg
1/8 tsp. salt
2 tsp vanilla
Divide refrigerated dough into 4 balls. Roll out each separately in
rectangles. Spread with 1/4 of the filling and roll lengthwise. Shape
in crescent shape and score the top of each. Let rise 1 hour. Bake at
375* for 12-15 minutes, then glaze while hot.
GLAZE:
1 c. powdered sugar
2 T. milk
1/2 tsp. vanilla
P.S. this is a very sticky dough to work with. Do not add more four.
Moisten your hand with salad oil and spread oil on the rolling pin and
counter that you work on.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CROCK POT CHILI CHEESE TACO DIP
Ingredients:
1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded
Directions:
1. Brown hamburger; drain and place in slow cooker.
2. Add chili and cheese; cover and cook on low until cheese is melted,
about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.
3. Serve warm with taco or tortilla chips.
PICKLED BLACK-EYED PEAS
2 (16 oz.) cans black-eyed peas, drained
1/2 to 3/4 cup vegetable oil
1/4 cup wine vinegar
1 clove garlic
1/4 cup thinly sliced onion
1/2 tsp. salt
1/8 tsp. pepper
Combine all ingredients; cover and chill 24 hours. Remove garlic.
Chill 2 days to 2 weeks before serving.
Source: Southern Living 1979 Annual Recipes
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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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