|
A
to Z
Recipes  
September 20, 2009
Always
something to make you think,
laugh and cook.
|
If you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I'm in the middle of a long set of
12-hour shifts, followed by 2 8-hour ones. I've found keeping busy is
always best for me. Especially when all else seems to be going pretty
lousy, lol. I have some oral surgery to be done on my days off. Great
way to
spend my free time (and every free dollar I will have for 2 years
paying for it!). However, lots of folks have it worse. I have a job, a
family, and loads of friends here. It's all good...
Yes, we have a Birthday Baby
to embarrass this morning... Patricia
in Charlevoix, Michigan is celebrating her big
day today. Without saying anything to really make her blush, I'd like
to mention that she is selfless and so very big-hearted. Not just for
all she does for the newsletters but in her personal life. What a gem!
On a bittersweet note, tomorrow would have been Fancy's
birthday... what a loss for us when our Snowarbler
took up residency on
her heavenly perch. I looked back to the issue
where her passing was announced to see her picture and favorite
quotation in her section of the issue (Food
For Thought). My eyes are still moist. Last but not least -
Tuesday sees my oldest daughter, Joanna,
setting a cake on fire in Texas City, Texas, lol. Best wishes to all
celebrating a special day!
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.
If you're looking for great recipes, something to make you think, and a
few chuckles, you've come to the right place. We have it all today
folks. Thanks to those who took the time to share.
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.
|
|
|
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.
|
|
|
~Shared
by Jim D., WA
Four things you can't recover:
The stone........after the throw.
The word........after it's said.
The occasion........after it's missed.
The time.........after it's gone.
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!
|
|
|
FRIENDS
~Shared by Pat, Merritt Island, FL via Nancy, Niceville, FL
A friend is, as it were, a second self. (Cicero)
Age is mind over matter. If you don't mind, it doesn't
matter. (Mark Twain)
A friend is someone who reaches for your hand but touches your
heart. (Anon.)
Wherever you are it is your friends who make your world. (Wm.
James)
Laughter is the shortest distance between friends. (Anon)
Love doesn't make the world go around but it makes the ride
worthwhile. (Franklin P. Jones)
Having a place to go - is a home. Having someone to love - is
a FAMILY. (Donna Hedges)
To have a good friend is one of the greatest delights of
life. (Ralph Waldo Emerson)
Happiness is an unexpected hug. (Anon)
Friends have a way of speaking without words. (Anon)
To the world you may be just one person; but to one person you may be
the world. (Anon)
To have joy one must share it. (Lord Byron)
It's important to have a twinkle in your wrinkle. (Anon)
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!
|
|
|
Soup-Making
Season
By Wolfgang Puck, Tribune Media Services
~Shared by Jim D., WA
There comes a time every year when the urge to make soup grows
stronger. Maybe it's because children are back in school and nourishing
family meals seem even more important. Maybe it's that the days are
noticeably growing shorter, and there's an occasional hint of crispness
in the air.
Whatever the reason, now is the time when big soup pots migrate to the
stovetop, just begging to be filled with robust soups.
My favorite soup ingredient is probably dried beans. They've been a
staple of so many cultures for good reason. As the peak growing season
for fresh produce ends, dried beans are still there, easy to store for
many months. They are packed with nutrients and full of earthy,
satisfying flavor and texture.
Best of all, beans provide a perfect canvas for creative cooks. They're
a great flavor carrier, and by selecting whatever other ingredients you
want to add, you can easily give a bean soup a Latin American
personality, or Moroccan, Italian, Asian, Austrian -- whatever you
like. You can prepare them vegetarian style, using vegetable broth or
water as the main cooking liquid. Or add your favorite protein,
especially in the form of smoked or salt-cured products like the
Italian bacon called pancetta, spicy Spanish chorizo or Cajun andouille
sausage, country-style smoked pork shank, or smoked turkey thigh.
Those cured meats raise an important tip about preparing beans: Season
them from the start. By adding salt, or salty ingredients, to the
cooking liquid along with the beans, you'll insure that the seasoning
penetrates, resulting in a much better flavor than you'd get if you
seasoned to taste just at the end of cooking.
Another important thing to remember is to soak the beans first. Some
cooks use fast-soaking methods, involving bringing the rinsed beans to
a boil in cold water to cover and leaving them to soak for a couple of
hours before draining and cooking. But why not make it even easier on
yourself and do the old-fashioned overnight soak in cold water to
cover, leaving the beans to wait for draining and cooking when you get
home a couple of hours before you plan to serve the soup?
My final secret for a delicious bean soup is the other vegetables you
add to it toward the end of cooking. I like classic aromatics like
celery, onion, leek, and garlic, which I saute separately to develop
their flavor before adding them to the beans. And ribbons of Swiss
chard leaves, briefly wilted in the soup before serving, add even more
color, texture, and flavor to each serving.
The results are so delicious and satisfying that you'll find yourself
hoping for a cold, blustery day, the perfect weather for cooking and
eating bean soup!
WHITE BEAN SOUP WITH PANCETTA AND SWISS CHARD
Makes 8 to 12 servings
1 pound dried white beans
3/4 pound unsliced pancetta
2 sprigs fresh thyme, tied together with kitchen string
2 tablespoons extra-virgin olive oil
2 organic celery stalks, cut into small dice
1 medium-sized yellow onion, cut into small dice
1 medium-sized leek, trimmed, split lengthwise, thoroughly washed, and
cut into small dice
4 garlic cloves, peeled and thinly sliced
1 cup dry white wine
3 ounces white wine vinegar
6 cups organic chicken broth
1-1/2 tablespoons chopped fresh parsley
3/4 tablespoon chopped fresh thyme leaves
Salt
Freshly ground black pepper
1/4 pound Swiss chard leaves, cut crosswise into strips 1/2 inch wide
Freshly grated Parmesan cheese
The night before you plan to make the soup, sort through the beans,
removing any misshapen beans, stones, or debris. Rinse the beans under
cold running water. Put them in a mixing bowl and add enough cold water
to cover them by about 3 inches. Leave to soak overnight at room
temperature.
About 2 hours before you plan to serve the soup, cut 1/2 pound of the
pancetta into 1/2-inch dice, and set the dice aside in a covered
container in the refrigerator.
Drain the beans thoroughly. Put them in a pot, add enough cold water to
cover them by at least 2 inches, and add the remaining whole piece of
pancetta along with the thyme sprigs. Bring to a boil over high heat,
then reduce the heat to low and cook until the beans are barely tender,
1 to 1-1/2 hours. Set aside.
In a separate soup pot, heat the olive oil over low heat. Add the
reserved diced pancetta and cook, stirring occasionally, until it is
lightly browned, about 10 minutes. Carefully pour off about half of the
fat from the pot. Add the celery, onion, leek, and garlic to the pot
with the pancetta dice and saute over medium heat just until the onion
turns translucent, 3 to 5 minutes. Raise the heat to medium-high, add
the wine and vinegar, and boil until the liquid has reduced by half,
about 10 minutes more.
Meanwhile, drain the cooked beans, discarding the chunk of pancetta and
the thyme sprigs. Put half of the beans in a food processor fitted with
the stainless-steel blade and pulse them until pureed.
Add the whole and pureed beans to the vegetable mixture along with the
broth, parsley, and thyme leaves. Stir well. Reduce the heat to low and
simmer, stirring occasionally, until the whole beans are completely
tender and the soup is thick, about 15 minutes longer. Season to taste
with salt and pepper.
Just a few minutes before serving, stir in the strips of Swiss chard.
Continue cooking just until they have wilted, 2 to 3 minutes.
Ladle the soup into individual heated bowls and pass freshly grated
Parmesan cheese to add to each serving at table.
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!
|
|
|
Monthly Theme, Recipe Submissions |
|
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
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: "Around
the World with Recipes".
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 "Around the World with Recipes" has a deadline of
September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Around
the World with Recipes"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having trouble using the
method above for placing your vote?
Vote for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you 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 so we can strike up the band and light
the candles on that cake. Please, basic
information:
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
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
26th Sharon S. in Rochester, New York
26th Duane S. in Aransas Pass, Texas
27th Gail D. in Des Plaines, Illinois
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
29th David H. in Belmont, North Carolina
30th Jan in Bakersfield, California
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
|
|
|
Doc
Knows Best
~Shared by Johnny, LA
An 80-year old man was having his annual checkup and the doctor asked
him how he was feeling.
"I've never been better!" he boasted. "I've got an eighteen year old
bride who's pregnant and having my child! What do you think about
that?"
The doctor considered this for a moment, then said, "Let me tell you a
story. I knew a guy who was an avid hunter. He never missed a season.
But one day, he went out in a bit of a hurry, and he accidentally
grabbed his umbrella instead of his gun." The doctor continued, "So he
was in the woods, and suddenly a beaver appeared in front of him! He
raised up his umbrella, pointed it at the beaver and squeezed the
handle. And do you know what happened?" the doctor queried.
Dumbfounded, the old man replied, "No."
The doctor continued, "The beaver dropped dead in front of him!"
"That's impossible!" exclaimed the old man. "Someone else must have
shot that beaver."
"That's kind of what I'm getting at," replied the doctor.
The Perfect Diet
~Shared by Michael, NY
Yesterday I was buying a large bag of Purina dog chow for Athena the
wonder dog at Wal-Mart and was about to check out, when a woman behind
me asked if I had a dog.
What did she think I had, an elephant?
So since I'm retired, with little to do, on impulse, I told her that
no, I didn't have a dog, and that I was starting the Purina Diet
again... although I probably shouldn't, because I'd ended up in the
hospital last time, but that I'd lost 50 pounds before I awakened in an
intensive care ward with tubes coming out of most of my orifices and
IV's in both arms.
I told her that it was essentially a perfect diet and that the way that
it works is to load your pants pockets with Purina nuggets and simply
eat one or two every time you feel hungry and that the food is
nutritionally complete so I was going to try it again.
(I have to mention here that practically everyone in the line was by
now enthralled with my story.)
Horrified, she asked if I ended up in intensive care because the dog
food poisoned me.
I told her No; I stepped off a curb to sniff an Irish Setter's a$$ and
a car hit us both.
I thought the guy behind her was going to have a heart attack, he was
laughing so hard!
WAL-MART won't let me shop there anymore.
(Better watch what you ask retired people. They have all the time in
the world to think of crazy things to say.)
Pigeons
~Shared by Brenda, AL
But baby pigeon said, "I can't make it; I'll get too tired." His mother
said, "Don't worry; I'll tie a piece of string to one of your legs and
the other end to mine."
The baby started to cry.
"What's wrong?" said the mother.
"I don't want to be pigeon towed!"
~Shared by Mary H., Montreal, Canada
Q. What does the Invisible Man call his mother and
father?
A. His transparents.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CUCUMBER
SALAD
~Shared by Luanne, FL
This is a very refreshing salad and so easy to do. Your family or
guests should love it.
2 cups thinly sliced English cucumbers
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
The English cucumbers need to be peeled, cut lengthwise, seeded, and
sliced into thin half moons.
In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy
sauce, rice wine vinegar, and sesame oil; mix well. Sprinkle with
sesame seed and mix. Let marinate for 20 minutes before serving.
NOTE:
If you desire, drain off some of the vinegar mixture before serving.
I have added sliced onions to this and I like it that way also.
CHICKEN PUFFS
~Shared by Patricia, Charlevoix, MI
1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted fat
Sift flour, measure; add salt and sift again. Beat eggs with rotary
beater until thick and lemon colored. Add 1/2 cup milk, continue to
beat slowly to moisten flour - about 30 seconds. Gradually add
remaining milk and melted fat; beat until mixture is lump free - 1 to 2
minutes. Fill greased custard cups or muffin pans a little less than
half full. Bake in a hot oven (425 deg) about 40 minutes. While hot,
slit sides of each puff and fill with creamed chicken.
24-HOUR SALAD
~Shared by Julia, TX
1 head of lettuce, chopped
1/2 cup celery, chopped
1 pkg (10 oz) frozen peas, break up with fork
2 cans (small) water chestnuts - sliced
1-1/2 cup REAL MAYO WITH 2 tbsp sugar
1 tsp seasoned salt
1/2 cup parmasan cheese (grated can)
1/2 tsp garlic powder
6 hardboiled eggs - grated (helps to chill egg before grating)
Leave salad in layers. This fits perfectly in tupperware
round cake carrier. Cover tightly for 24 hours in
refrigerator. Toss when serving.
STUFFING-TOPPED CHICKEN
~Shared by Jim D., WA
Here’s a one-skillet version of chicken and stuffing made with
wholesome ingredients. We use chicken thighs because we love the rich
flavor of dark meat, but boneless, skinless breast works too. Serve
with Brussels sprouts and mashed potatoes.
Servings: 4 servings
Total Time: 45 minutes
Ease of Preparation: Easy
Ingredients:
2 tablespoons extra-virgin olive oil , divided
3/4 cup chopped celery
1 tablespoon chopped shallot
5 slices whole-wheat country bread , cut into 1/4-inch cubes
1/2 teaspoon salt-free poultry seasoning (see Shopping Tip)
1 1/2 cups reduced-sodium chicken broth , divided
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut into
1-inch pieces (see Tip)
4 tablespoons all-purpose flour , divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 1/2 cups quartered mushrooms (6 ounces)
1/3 cup dry white wine or dry sherry
Steps:
1: Position rack in upper third of oven; preheat broiler.
2: Heat 1 tablespoon oil in a large ovenproof skillet over medium heat.
Add celery and shallot; cook, stirring, until the shallot begins to
brown, about 2 minutes. Add bread and poultry seasoning; cook,
stirring, until the celery has softened and the bread begins to crisp,
2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with
1/4 cup broth; set aside. Wipe out the pan.
3: Toss chicken with 2 tablespoons flour, pepper and salt in a large
bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2
tablespoons flour in a small bowl and set aside.
4: Add the remaining 1 tablespoon oil to the pan and heat over medium
heat. Add the chicken (shaking off any excess flour) and mushrooms;
cook, stirring, until the chicken is cooked through, about 8 minutes.
5: Increase heat to medium-high; add wine (or sherry) and cook,
scraping up any browned bits with a wooden spoon, until almost
evaporated, about 2 minutes. Stir in the reserved broth-flour mixture
and cook, stirring, until thickened, about 2 minutes more. Spoon the
reserved stuffing over the chicken mixture. Transfer the pan to the
oven and broil until the stuffing begins to crisp, about 4 minutes.
Nutrition: (Per serving)
Calories - 401
Carbohydrates - 27
Fat - 17
Saturated Fat - 4
Monounsaturated Fat - 9
Protein - 30
Cholesterol - 77
Dietary Fiber - 4
Potassium - 515
Sodium - 481
Nutrition Bonus - Folate & Magnesium (15 daily value).
Shopping tip: Look for “salt-free” poultry seasoning near other spice
mixes. If you can only find poultry seasoning with salt, reduce the
salt to 1/8 teaspoon.Tip: To trim boneless, skinless chicken thighs, we
like to use kitchen shears to snip the fat away from the meat. After
trimming, you’ll have four 4-ounce portions.
Source: EatingWell
PUMPKIN APPLE MUFFINS
~Shared by Treva, NC
1 & 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of
Mixture. Combine pumpkin, butter, and eggs, and add to dry Ingredients,
stirring just until moistened. Fold in chopped apple, And spooon into
greased muffin pans, filling two-thirds full. Combine 3 tablespoons
sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly Over muffins.
Bake at 350 degrees for 20 minutes. Remove from pans Immediately, and
cool on wire racks.
Makes 2 dozen
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
~Shared by Johnny, LA
2 pounds mild smoked pork sausage, or any lean high-quality smoked pork
sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves
*Cook's Note: This recipe has been scaled down from its original
version so that it can more easily made.
The most important thing is to use the right equipment and I would
suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas
stove, and a large stainless steel chef's spoon.
Use high heat to preheat the Dutch oven and add the sausage. Using a
chef's spoon or large spoon, constantly move the sausage from the
bottom of the pot. Be careful not to burn the meat. (Normally I use
Manda's sausage because it has little fat, however at this point you
may want to drain off all of the excess grease to reduce the fat
content from the dish.)
Add the thigh meat and brown the chicken on all sides. Again use the
spoon to scrape the meat from sticking and burning to the bottom of the
pot. Browning the sausage and chicken meats should take 20 minutes. Be
careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic; saute for about
15 minutes or until the onions are very limp and "clear". Scrape the
bottom of the pot to remove all the "graton". This is where the
jambalaya gets its distinct brown color and taste.
Add the tasso, thyme, basil and black and white pepper. Simmer over low
heat for 10 minutes. This will give the seasonings time to release
their oils and flavors.
At this point the jambalaya concentrate can be transferred to smaller
containers, cooled to room temperature, covered and refrigerated for
future use. (This is what we do commercially; it allows the seasonings
to marry.)
When you are ready to cook the jambalaya, add the stock to the
concentrate and bring to a rolling boil. Add the rice, reduce the heat
to medium and gently break up the rice. Using the stainless steel
paddle, continue to insure that the rice is not sticking to the bottom
of the pot; this is very important!
After about 5 minutes, fold in the parsley. Continue to scrape the pot
to insure that no rice sticks to the bottom. When the jambalaya returns
to a boil, reduce heat to the lowest possible setting and simmer,
covered, for at least 25 minutes. Do not remove the cover while the
rice is steaming.
Alternate Method:
If Manda's brand sausage is not available, any lean smoked sausage can
be substituted. You may have to remove any excess grease from the pot
after frying down an unknown sausage.
For a richer jambalaya substitute turkey stock for the chicken stock
called for above.
If no stocks are available, then chicken soup base can be used. Be
careful with your seasoning, as bases are usually full of salt.
Plate Presentation:
The jambalaya is best when served directly out of the cast iron pot.
While the rice is steaming, the sausage and meat will have a tendency
to float to the surface of the jambalaya. Therefore, after the rice has
steamed for 25 minutes, use the paddle to gently fold in the meat and
seasonings into the cooked rice. This should only be done once or
twice, the rice will loose a lot of heat and the rice will break apart.
Also note, I do not add salt to my jambalaya. This is because I like to
use herbs, tasso and seasonings to satisfy the need for salt. I would
suggest having the table set with salt shakers and a selection of hot
pepper sauces.
This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.
Source: Food Network, by Emile Stieffel
CHERRY CHICKEN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
1/2 cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
1/2 cup slivered almonds, toasted
Heat the oil in a large skillet over medium-high heat. Season the
chicken with salt and pepper, then coat with flour. Fry in the hot oil
until browned, turning as needed. Reduce heat to medium, cover and cook
for about 25 minutes or until meat is tender and juices run clear.
Remove the chicken from the pan, and pour off all but 1/4 cup of the
drippings. Return to medium heat and stir in the cherries, reserving
some of the cherry liquid for later. Stir in sugar and bring to a boil.
Dissolve the cornstarch in the reserved cherry liquid, then stir into
the pan. Cook, stirring gently, until thickened.
Add orange slices and almonds to the skillet, then return the chicken
pieces to the skillet. Spoon sauce over the chicken to coat, and simmer
over low heat for 5 to 10 minutes before serving.
CARROT HUMMUS
~Shared by Linda H., Rosharon, TX
Makes about 5 cups.
1-1/4 pounds carrots, peeled and cut into regular pieces
2 cans (15-1/2 ounces each) garbanzo beans, drained
2/3 cup tahini
3 cloves garlic, peeled
2/3 cup lemon juice, preferably fresh
Kosher salt
Steam the carrots until they are soft and you can mash them with a
fork. In a food processor, combine cooked carrots, garbanzo beans,
tahini and lemon juice. Puree until smooth. Add salt to taste. Cover
and chill up to one day to let the flavors develop. Serve withe
crackers, pieces of pita bread, or crudites.
Source: SheKnows.com
APPLE PORK CHOP DRESSING CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 sm. onion (chopped)
1 rib celery (chopped)
3 c. cubed rye bread
2 red or green apples (chopped)
1 c. shredded Swiss cheese
1/2 c. raisins
1 egg (beaten)
1 chicken bouillon cube
1/4 c. hot water
6 pork chops (about 1 inch)
Preheat oven to 375 degrees F. Combine onion, celery, bread, apples,
3/4 cup cheese, raisins and eggs. Dissolve bouillon cube; add to
mixture. Blend well. Put mixture into greased roasting pan. Trim fat
from pork. Place in pan on top of mixture. Bake 35 minutes. Sprinkle
remaining 1/4 cup cheese over chops and bake 10 minutes until chops are
cooked through.
6 servings.
NANA'S TASTY WINGS
~Shared by Jim H., Calgary, Alberta, Canada
I like this recipe because it is fast and easy to make. It started out
as a basting sauce for pork chops and I thought it would be good on
wings and it is. Now I am wimpy so I made mine for a wimp. You can make
them as hot and sweet as you like. I hope you find them as enjoyable as
I did. ~by angelnana
50 min - 20 min prep
Serves 4 -6
3 lbs chicken wings
cooking oil
salt
pepper
garlic powder
6 tablespoons red hot sauce
honey
Wash and dejoint wings. Season with salt, pepper, and garlic powder.
Deep fry wings until done. Drain on paper towels.
Mix honey and red hot sauce to your taste. Add wings and coat well.
Place wings on cookie sheet and bake about 10 minutes to let sauce cook
into wings. Remove from oven and enjoy.
Source: Recipezaar
CREAMY RANCH POTATOES
~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 medium russet potatoes. peeled, quartered
1/4 cup (1/2 stick) butter
1/3 cup ranch salad dressing
2 tablespoons, cooked, crumbled bacon
In saucepan, boil potatoes in water about 15 minutes or until
tender. Drain and beat potatoes with electric mixer until
smooth. Add butter, 1/2 teaspoon salt and a little black
pepper and beat until butter melts. Gradually add salad
dressing and beat until smooth. Spoon into serving bowl and
top with crumbled bacon.
LEMON PLATINUM CAKE
~Shared by Doe, Oliver, B.C., Canada
This fabulous cake deserves a special occasion. Layered with lemon
cream filling & frosted with mounds of whipped cream, it
guarantees a grand entrance.
Cake-
8 egg whites
1 tsp tartar
1/2 tsp salt
1 c sugar
7 egg yolks
1 c flour
1/3 c lemon juice
2 tsp lemon peel
Filling-
1 c sugar
1/4 c cornstarch
dash salt
1 1/4 c water
2 egg yolks
3 tbsp lemon juice
1 tbsp marg
2 tsp lemon peel
Topping-
2 c whipping cream
3-4 drops yellow color
2 kiwi sliced if desired or candied violets, or gumdrop violets or
lemon jelly slices.
Heat 325. In lg bowl beat egg whites til foamy. Add tartar &
1/2 tsp salt, beat til soft peaks form. Gradually add 1/2 c sugar,
beating til stiff peaks form. Set aside. In sm bowl beat 7 yolks til
lemon colored, 2 mins. Gradually add rem 1/2 c sugar, beating til tick
& light lemon colored. Add flour,1/3 c lemon juice & 2
tsp lemon peel to yolk mix, beat at low speed for 1 min. By hand,
gently fold yolk mix into egg white mix. Pour batter into ungreased 10
inch tube pan. Bake at 325 for 40-55 mins til top springs back. Immed
invert cake onto funnel or soft drink bottle, let hang til completely
cool. Take from pan. In sm pot, combine 1 c sugar, cornstarch &
dash salt, mix well. Gradually stir in water. Cook over med heat til
mix thickens & boils, stirring constantly, take from heat. In
sm bowl, beat 2 yolks, gradually blend small amount of hot ix into egg
yolks. Return yolk mix to pot, cook over low heat 2-3 mins til
thickened, stirring constantly. Take from heat, stir in 3 tbsp lemon
juice, marg, & 2 tsp lemon peel. Cool reserve 1/2 c filling mix
for topping. In sm bowl beat whipping cream til slightly thickened. Add
reserved 1/2 c filling mix & food color, beat til thickened, 30
sec. DO NOT OVERBEAT! To assemble cake slice cake horizontally to make
three layers. Place bottom layer on serving plate, spread with half (
about 1/2 c) of filling mix. Place middle layer on top, spread with rem
filling. Top with third layer. Spread sides, center & top of
cake with topping. Chill at least 1 hour before serving. Just before
serving, cut kiwi slices in half & arrange on cake or garnish
as desired. Store chilled.
DOOKY CHASE’S STEWED SHRIMP
~Shared by Pat, Merritt Island, FL
(serves 4)
Stewed shrimp is one of those dishes not often seen outside of private
kitchens. It's an old-fashioned Creole favorite, also known as shrimp
and rice.
1/4 C vegetable oil
2 Tbs all-purpose flour
1/2 C onions, chopped
1/2 C celery, chopped
2 cloves garlic, minced
2 cans tomato sauce (16 oz)
2 C water
1/2 C greenpepper, diced
1 Tbs Lawry’s seasoned salt
1 tsp red pepper flakes
1 tsp dried thyme leaves
2 Tbs parsley, chopped
2 large white potatoes, peeled and quartered
1 lb shrimp, peeled
4 C cooked long grain rice
In a heavy-bottomed 6- to 8-quart pot or deep cast-iron skillet, heat
the oil over medium heat. When the oil is hot, gradually stir in the
flour. Cook over low heat, stirring constantly, using a wooden spoon.
Cook the flour until it forms a medium brown roux, about 20-30 minutes.
The roux will be very hot, use caution while stirring. Do not allow the
roux to stick to the bottom of the pot. If the roux sticks or burns,
discard the mixture and start over. A roux that sticks or burns will
give the finished dish a bitter and scorched taste.
When the roux is the color of peanut butter, lower the heat, and add
the chopped onions and celery. Sauté the vegetables until the onions
are translucent, about 7-10 minutes. Add the garlic, tomato sauce, and
simmer for 10 more minutes,
Slowly add the water, stirring as you pour. Be careful not to leave
lumps. Continue to stir, add bell pepper, seasoned salt, pepper, thyme,
parsley. Increase the heat to medium and allow to come to a boil. Cook
for 5 minutes.
Add potatoes and continue cooking for 10 minutes. Lower the fire and
add the cleaned shrimp. Let the stew simmer until the potatoes and
shrimp are done, about 10 minutes.
Serve over cooked white rice and garnish with parsley.
Source: Louisiana Cookin’ 5/29/09
ALMOND ICED COFFEE
~Shared by Barb C., Chula Vista, CA
This cool beverage combines brewed coffee, milk, vanilla and almond
extract, poured over ice and topped with cinnamon-dusted whipped cream.
Ingredients:
2 cups strong brewed coffee, at room temperature
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons sugar, or to taste
Whipped cream
Ground cinnamon
Directions:
Combine all ingredients well, taste for sweetness and add more if you
like. Pour into 4 ice cube-filled 10-oz glasses. Top with a spoonful of
whipped cream and a sprinkle of ground cinnamon.
Number of Servings: 4 servings
Notes from the Cook: For coffee-holics, this simple summer drink will
fit the bill.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CHICKEN, CHICKEN
(Maman’s Creamy Chicken Pot)
~Shared 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.
1 boiling chicken*
1 small onion
2 cloves
1 bay leaf
3 cups milk, (not homogenized)
1 celery stalk and leaves, diced
1 parsley sprig
¼ teaspoon mace
salt and pepper to taste
3 tablespoons butter
3 tablespoons all purpose flour
Stick the cloves in the onion and place inside the
chicken. Tie the legs loosely. Place in a deep
casserole and put the bay leaf on top. Add the milk, celery,
parsley, mace, salt and pepper. Cover and bake at 275°F for 2
to 3 hours, depending on the chicken.
When the bird is tender, remove from the dish and cut into
pieces. Make a ball of the soft butter and flour, add to the
hot milk and stir well until creamy. Taste for seasoning and
pour over the chicken.
Serves 6 to 8.
Suggestion: Serve with a large basket of hot biscuits and a
salad of cabbage and apples.
*Any type of chicken can be used. Try it sometime with a
small 6-to-8-pound turkey. Only the baking time will
vary. If you prefer, cut the chicken before cooking
and add the onion to the milk.
CLASSIC FISH AND CHIPS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
INGREDIENTS
Vegetable oil (for deep-frying)
1 cup all-purpose flour
1 cup beer
1 teaspoon salt
1 1/2 pounds cod fillets (about 3/4 inch thick), cut crosswise into
2-inch-wide strips
2 pounds russet potatoes, peeled, cut into 1/2-inch wide strips
Malt vinegar or lemon wedges
DIRECTIONS
Pour enough oil into deep-fryer to reach depth of 3 inches. Heat oil to
360 degrees F. Add potatoes to deep-fryer and fry until golden brown
and crisp, stirring often, about 8 minutes. Using basket, lift out
fries and transfer fries to paper towels. Sprinkle with salt.
Meanwhile, whisk flour, beer and salt in medium bowl until smooth
batter forms. Sprinkle fish with salt and pepper. Coat fish in batter.
Add fish to deep-fryer and fry until coating is crisp and golden and
fish is just opaque in center, about 5 minutes. Transfer fish to paper
towels. Sprinkle with salt. Serve fish with fries and vinegar or lemon
wedges.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 577 Fat. Total: 15g Carbohydrates, Total: 67g
Cholesterol: 73mg Sodium: 690mg Protein: 38g
Fiber: 5g % Cal. from Fat: 23% Fat, Saturated: 0g
Source: Cooking.com
CHINESE-STYLE GLAZED CHICKEN BREASTS
~Shared by Treva, NC
Serve with asparagus and rice.
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon apricot preserves or fruit spread
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
Combine first 3 ingredients in a small bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle chicken with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add
chicken, and sauté for 3 minutes on each side. Remove chicken from pan.
Reduce heat; carefully stir in broth mixture. Return chicken to pan;
cook 3 minutes or until done, turning to coat.
Yield: 4 servings (serving size: 1 chicken breast half and 1
tablespoon sauce)
CALORIES 186 (25% from fat); FAT 5.1g (sat 0.9g,mono 1.3g,poly 2.5g);
IRON 0.9mg; CHOLESTEROL 66mg; CALCIUM 17mg; CARBOHYDRATE 6.9g; SODIUM
526mg; PROTEIN 26.7g; FIBER 0.3g
Source: Cooking Light, September 2001
EASY PEACH COBBLER
~Shared by Johnny, LA
Makes 6-8 servings.
6 or 7 medium-size peaches, peeled and sliced (about 2 1/2 cups)
3/4 cup sugar
1/2 tsp. vanilla or almond
extract
1 stick butter or margarine
3/4 cup self-rising flour (see note)
3/4 cup milk
Light sprinkle of nutmeg or cinnamon
1. Preheat oven to 350 degrees. In medium bowl, combine peaches, sugar
and extract. Stir to blend and set aside.
2. Place butter or margarine in 2 1/2-quart baking dish (approximately
8x11x2 inches). Place in preheated, 350-degree oven to melt butter.
Remove when melted.
3. In separate bowl, mix flour and milk together. Stir with whisk just
until well blended. Pour over melted butter in pan but do not stir.
4. Spoon peaches, along with their juice, over batter. Sprinkle lightly
with nutmeg or cinnamon. Do not stir.
5. Bake in preheated 350-degree oven for 45-55 minutes or until lightly
browned.
Note: Self-rising flour has the salt and baking powder already added to
it. Substitute by adding 1/4 teaspoon salt and 1 teaspoon baking powder
to 3/4 cup all-purpose flour.
Source: Corinne Cook.
LEMON PUDDING CAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
Beat together egg yolks, lemon juice, lemon rind, and butter or
margarine until thick and lemon colored. Combine sugar, flour, and
salt; add alternately with milk to the yolk mixture, beating well after
each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed
of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the
pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
CURRIED CHICKEN SKILLET DINNER
~Shared by Linda H., Rosharon, TX
2 teaspoons brown sugar
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
4 boneless chicken breast halves, cut in bite-size pieces
14.5 ounces chicken broth or about 1 3/4 cups
1 1/2 cups orange juice
1 1/4 cups Long grained rice, uncooked
10 ounces Pkg frozen English Peas
Combine first 5 ingredients; sprinkle 1 tbsp seasoning mixture over
chicken, tossing to coat. Reserve remaining seasoning
mixture. Bring chicken broth, orange juice, rice and reserved
seasoning mixture to a boil in a large non stick skillet. Add chicken;
reduce heat, cover and simmer 15 minutes. Stir in peas; cover and
simmer 10 minutes or until liquid is absorbed.
Yield: 4 servings
Source: Southern Living - Curry in a Hurry
ESPRESSO KAHLUA BROWNIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
A chewy brownie with an intense coffee flavor.
1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan,
knocking out excess flour. In a small heavy saucepan melt butter and
chocolate over low heat, stirring, until smooth. Cool chocolate mixture
to lukewarm. In a large bowl with an electric mixer beat together eggs,
sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened
and pale. Beat in chocolate mixture. Into a bowl sift together flour,
baking powder, and salt and beat into batter just until blended well.
Spread batter evenly in pan and arrange coffee beans in 5 rows of 5
beans each. Bake brownies in middle of oven 30 to 35 minutes, or until
a tester comes out with crumbs adhering to it. Cool brownies completely
in pan on a rack before cutting into 25 squares. Brownies keep, layered
between sheets of wax paper in an airtight container at cool room
temperature, 5 days.
SKILLET LASAGNA
~Shared by Jim H., Calgary, Alberta, Canada
If you love the taste of lasagna but don’t have time for the
labor-intensive layered version, this cheesy skillet recipe is the way
to go.
1 lb. bulk Italian sausage
1 Tbsp. extra-virgin olive oil
1 cup diced onion
2 tsp. minced garlic
3 cups chopped fresh tomatoes
½ lb. dry mafalda pasta
1 cup low-sodium chicken broth
¼ tsp. dried Italian seasoning
¼ tsp. red pepper flakes
Kosher salt & black pepper to taste
3 oz. cubed fresh mozzarella cheese
½ cup grated Parmesan cheese, divided
¾ cup whole milk ricotta cheese
6 oz. sliced fresh mozzarella cheese
¼ cup thinly sliced fresh basil
Brown sausage in oil in a large sauté pan over high heat, 5 minutes,
crumbling with a spoon to break up large chunks. Stir in onion and
garlic; sauté 2 minutes.
Add tomatoes, mafalda, broth, Italian seasoning, pepper flakes, salt,
and black pepper. Bring mixture to a boil. Reduce heat to medium-low,
cover, and simmer, stirring occasionally, until noodles are soft, about
10 minutes.
Preheat broiler to high heat with the rack 5–6 inches below the heating
element.
Remove pasta mixture from heat, stir in cubed mozzarella and ¼ cup
Parmesan. Dollop with ricotta, top with mozzarella slices, and sprinkle
with remaining ¼ cup Parmesan. Broil lasagna until cheeses melt and
brown slightly, 4–6 minutes.
Garnish lasagna with basil. Serve with Herbed Garlic Bread.
Source: Cuisine
at Home
WRAP IT UP NOW!
~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 burrito-size flour tortillas
1/3 cup sweet-honey Catalina dressing
4 thin slices deli ham
4 slices Swiss cheese
1-1/2 cups deli coleslaw
Spread tortillas with dressing and add 1 slice ham and 1 slice cheese
on each tortilla. Spoon one-fourth coleslaw on top.
Roll and wrap each in wax paper. Place in microwave and heat
just until cheese begins to melt. Cut wraps in half to serve.
CHEESY POTATO BREAD - ABM
~Shared by Doe, Oliver, B.C., Canada
Makes 1 1/2 lb or 2 lb loaf.
For 1 1/2 lb Loaf-
3/4 c water
1/2 c chpd peeled potato
1/3 c milk
1/3 c shredded cheddar
2 tsp butter
3 c bread flour
1 tbsp sugar
3/4 tsp onion salt
1/4 tsp crushed caraway seeds-optional
1 tsp bread machine yeast
For 2 lb Loaf-
1 c water
2/3 c chpd peeled potato
1/2 c milk
1/2 c cheddar
1 tbsp butter
4 c bread flour
4 tsp sugar
1 tsp onion salt
1/2 tsp caraway seeds, crushed – optional
1 1/4 tsp bread machine yeast
Select the loaf size. In sm pot combine water & potato. Bring
to boiling. Reduce heat & simmer, covered about 10 mins, until
potato is very tender. Do not drain. Mash potato in the water. Measure
potato mix & rem ingred to bread pan as manufacturer suggests.
Select basic white bread cycle. Cool on wire rack.
QUICK CHICKPEA CURRY
~Shared by Ann, Mims, FL
The chickpeas in this thick sauce are quick to absorb the flavors of
the homemade curry blend. Serve them over brown basmati rice and add a
salad or a steamed vegetable for a complete meal. (Adapted from Lorna
Sass' Complete Vegetarian Kitchen.)
Serves: 6
1 1/2 cup(s) dried chickpeas, picked over and rinsed
1 tablespoon(s) oil
1 tablespoon(s) cumin seeds
1 tablespoon(s) 1 tablespoon black mustard seeds (optional)
1/2 teaspoon(s) fenugreek or fennel seeds
1 teaspoon(s) ground coriander
3/4 teaspoon(s) ground turmeric
3/4 teaspoon(s) ground cinnamon
1 bay leaf
1/8 teaspoon(s) (or more, to taste) ground red pepper or crushed red
pepper
1 large onion, coarsely chopped
1 tablespoon(s) grated peeled fresh gingerroot, or 3/4 teaspoon ground
ginger
2 cup(s) (plus up to 1 additional cup, per recipe) unsalted or lightly
salted vegetable broth
3 cup(s) (loosely packed) chopped fresh spinach, Swiss chard, beet
greens, watercress, or arugula, or one 10-ounce package frozen chopped
spinach, thawed and excess moisture squeezed out
2 large (coarsly chopped) plum tomatoes, or 1 large beefsteak tomato
Sea salt or tamari soy sauce
Directions
To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups
water and the beans. (If using a jiggle-top cooker, add 1 1/2
tablespoons oil.) Lock lid into place and heat to high pressure over
high heat. Reduce heat just enough to maintain high pressure and cook 3
minutes. Let pressure drop naturally for 10 to 15 minutes (see
"Releasing Pressure"). Or "slow-soak" chickpeas: Eight to 12 hours
before cooking, in large bowl, combine chickpeas and enough water to
cover by 1 inch. Cover bowl and set chickpeas aside to soak.
Drain soaked chickpeas, rinse, and set aside. In 4- or 6-quart pressure
cooker, heat oil over medium heat. Add cumin, mustard, and fenugreek
seeds and toast, stirring constantly, until they begin to pop and emit
a fragrant aroma -- 20 to 30 seconds. (Spices can burn easily, so pay
close attention, if they begin to darken as soon as they are added,
turn off heat, and toast in residual heat, stirring constantly.)
Stir in coriander, turmeric, cinnamon, bay leaf, and red pepper. Add
onion and ginger. Cook, stirring, until onion begins to soften -- 1 to
2 minutes. Stir in chickpeas and just enough of the water to cover.
Lock lid into place, heat to high pressure over high heat. Reduce heat
to just enough to maintain high pressure and cook 10 minutes. Let
pressure drop naturally for 10 minutes (see "Releasing Pressure").
Remove lid, opening it away from you, to allow any remaining steam to
escape.
If chickpeas are not tender, lock lid back into place and return to
high pressure a few more minutes. Reduce pressure using quick-release
method.
To thicken curry, with slotted spoon, remove about 1 cup of chickpeas
to bowl and mash well with fork or puree in food processor. Stir back
into cooker. Remove bay leaf.
Stir spinach, tomatoes, and salt to taste into curry. Simmer until
spinach is cooked -- 2 to 3 minutes.
Nutrition information per serving using 1/2 teaspoon salt and without
using 1 1/2 tablespoons oil necessary for speed-soaking in jiggle-top
pressure cookers -- protein: 9 grams, fat: 5 grams, carbohydrate: 28
grams, fiber: 8 grams, sodium: 211 milligrams, cholesterol: 0,
calories: 185.
Source: Country Living
APPLE CRISP
~Shared by Mary H., Montreal, Canada
3 - 5 medium-sized apples
dash of cinnamon
3/4 cup quick-cooking rolled oats
3/4 cup brown sugar
1/2 cup flour
1/2 cup butter or margarine
Preheat oven to 350 degrees F. Lightly grease and flour an 8"
round or square pan. Peel apples; slice thinly.
Place in baking pan. Sprinkle with cinnamon. In
medium-sized bowl, mix oats, sugar and flour. Mix in butter
with two knives or your fingers. Mixture will be
crumbly. Pour mixture evenly over apples. Bake for
about 35 minutes. Serve warm with ice cream or cheddar cheese
on top.
RICE SALAD
~Shared by Rita K., Niceville, FL
1 cup celery, sliced
2 cups ham cut into cubes
1 (11 oz.) can mandarin oranges, drained
½ cup green pepper strips (or cut in chunks if you prefer)
½ cup grated carrot
¾ cup mayonnaise or Miracle Whip
1 tsp. onion powder or fresh onion grated fine
½ tsp. salt and 1/8 tsp. pepper
Rice: Steam 1 cup raw rice. Cool and add
ingredients. Toss lightly to mix.
(Rice should be COLD! If you like certain ingredients, add
more. Onion powder or fresh onion must be added for the
flavor!)
Serve on a bed of lettuce. Garnish with carrot curls and
parsley.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CARAMEL APPLE NUT CRUNCH
~Shared by Treva, NC
POINTS® Value: 2
Servings: 3
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy
Apple season is right around the corner. Go pick your own and then make
a batch of these fruity-nutty snacks—just the right combination of
salty and sweet.
1 medium apple(s), Granny Smith, thinly sliced
3 Quaker Apple Cinnamon Rice Cakes
1 Tbsp fat-free caramel topping
1 Tbsp unsalted dry roasted peanuts, chopped (or other type of nut, I
like pecans)
Arrange apple slices on Apple Cinnamon Rice Cakes.
Drizzle each with 1 teaspoon of caramel topping.
Sprinkle each with 1 teaspoon of chopped peanuts.
Yields 1 topped rice cake per serving.
Source: Weightwatchers
SMOKED HAM WITH TROPICAL SALSA
~Shared by Mary S., Nashville, TN
Yield: 18 servings
INGREDIENTS
- 1 smoked ham shank ( 6 pounds)
- 1/2 cup currant jelly (or all-fruit)
- 1/4 cup orange juice
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Whole cloves
- Tropical Salsa (recipe to follow)
DIRECTIONS
Heat oven to 325 degrees F.
Remove any skin from ham. Trim fat evenly to 1/2-inch thickness. Place
ham on a rack in a roasting pan. Bake ham in heated 325 degree F. oven
1-1/2 hours.
Meanwhile, combine jelly or all-fruit, orange juice, allspice and
ground cloves in a small saucepan; bring to boiling, stirring, until
jelly is melted and mixture is smooth.
After 1-1/2 hours baking, brush ham with jelly mixture. Bake another 45
minutes, basting every 15 minutes.
Remove ham from oven. Carefully score fat into a 1-inch crisscross
pattern, cutting 1/8 inch deep. Stud fat with whole cloves. Brush with
remaining jelly mixture.
Bake ham 15 minutes more or until internal temperature registers 140
degrees F. on an instant-read thermometer. Let ham stand 15 minutes.
Serve with Tropical Salsa.
Nutritional Information Per Serving: Calories: 158; Fat: 5 grams;
Carbohydrates: 6 grams; Protein: 21 grams; Sodium: 1,132 mg;
Cholesterol: 47 mg
Exchanges: 3 Low-Fat Meat; 1/2 Fruit
TROPICAL SALSA
Combine 2 tablespoons honey, 2 tablespoons thawed frozen orange juice
concentrate, 1 tablespoon Grand Marnier and 1/4 teaspoon ground mace in
a medium-size bowl. Add 1 cup finely chopped fresh pineapple; 1 large
navel orange, peeled and finely chopped (1-1/2 cups); 3 kiwi, peeled
and finely chopped (1 cup). and 1/2 cup finely chopped red onion.
Nutritional Information Per Serving: Calories: 29; Fat: 0 grams;
Carbohydrates: 7 grams; Protein: 0 grams; Sodium: 1 mg; Cholesterol: 0
mg
Exchanges: 1/2 Fruit
Source: The Family Circle's All-time Favorite Recipes
SUGAR SNAP PEA & CHERRY TOMATO PASTA SALAD
~Shared by Jim D., WA
Makes 6 servings
Ingredients
½ cup low-fat cottage cheese
½ cup nonfat buttermilk (see Tip)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 ½ tablespoons freshly grated Parmesan cheese
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
¼ teaspoon salt
Freshly ground pepper
8 ounces whole-wheat bowtie pasta
8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2 cups red and yellow cherry tomatoes, halved
4 scallions, trimmed and thinly sliced
Instructions
1. Bring a large pot of salted water to a boil for cooking pasta.
2. Meanwhile, puree cottage cheese until smooth in a blender or mini
food processor. Add buttermilk and oil; process until smooth. Scrape
into a storage container and stir in dill, parsley, Parmesan, lemon
zest and lemon juice. Season with salt and pepper. Cover and set aside
in the refrigerator.
3. Cook pasta in boiling water until just tender, about 10 minutes. Add
peas and cook until crisp-tender, about 1 minute. Drain and rinse under
cold running water.
4. Place pasta and peas in a large storage container and toss with
tomatoes and scallions. Season with salt and pepper.
5. Just before serving, toss salad with dressing.
Tips:
-Cover and refrigerate the dressing and salad separately for up to 8
hours.
-No buttermilk? You can use buttermilk powder prepared according to
package directions. Or make “sour milk”: mix 1 tablespoon lemon juice
or vinegar to 1 cup milk.
-To remove the stem and strings at the same time from sugar snap peas,
hold the stem between your thumb and index finger, snap and pull down.
Nutrition Information
Per serving: 213 calories; 4 g fat (1 g sat, 2 g mono); 3 mg
cholesterol; 35 g carbohydrate; 11 g protein; 5 g fiber; 182 mg sodium;
217 mg potassium.
Nutrition bonus: Selenium (40% daily value), Vitamin C (30% dv),
Vitamin A (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 vegetable, 1/2 lean meat, 1/2 fat
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
TEX-MEX
CORNBREAD
~Shared by Ann, Mims, FL
Yield: 9 servings
INGREDIENTS
- 1 cup yellow cornmeal
- 3/4 cup all-purpose or unbleached white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons softened butter or regular margarine
- 3/4 cup low-fat (1%) milk
- 1 large egg white
- 1/3 cup medium chunky salsa
DIRECTIONS
Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan
with nonstick spray.
In a medium bowl, combine the cornmeal, flour, sugar, baking powder,
and salt.
Cut in the butter with a pastry cutter or two forks until well
combined. Add the milk, egg white, and salsa, and stir in with a few
swift strokes.
Transfer the batter to the prepared pan, and spread it out to the edges
of the pan using the back of a large spoon. Bake for 17 to 21 minutes
or until the cornbread is lightly browned and a toothpick inserted in
the center comes out clean.
Serve warm. Store leftover cornbread tightly wrapped at room
temperature.
Nutritional Information Per Serving (1 square):
Calories: 148, Fat: 4 g, Saturated Fat: 2 g,
Cholesterol: 31 mg, Sodium: 180 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
CANNELLINI AND CABBAGE SOUP
~Shared by Mary S., Nashville, TN
Makes: 8 Servings (about 1 cup each)
INGREDIENTS
- Vegetable cooking spray
- 3 cups thinly sliced or chopped cabbage
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed caraway seeds
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1 cup water
- 1 can (15oz) cannellini or Great Northern beans, rinsed,
drained
- 1/2 cup (4 ounces) mostaccioli (penne), uncooked
- Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage
begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir
in pasta; reduce heat and simmer, uncovered, until pasta is al dente,
about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 107, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 175 mg, Protein: 6.9 g, Carbohydrate: 21.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
CHERRY ALMOND BARS
~Shared by Mary S., Nashville, TN
Yield: 16 bars
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup reduced-fat margarine
- 2 tablespoons granulated sugar
- 2/3 cup ground almonds
- 1/3 cup, plus 2 tablespoons candied cherries, finely
chopped
- 1 large egg, beaten
- 3/4 cup skim milk
- 1 teaspoon almond extract
DIRECTIONS
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll
pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine
and sugar until light and fluffy. Stir in the ground almonds and
cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat
into the creamed margarine and sugar, adding a little of the flour
mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and
bake for about 35 minutes or until a skewer inserted in the center
comes out clean.
Remove the lining paper, allow to cool on a wire rack and when
completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving (1/16 of recipe): Calories: 130,
Protein: 3 g, Fat: 5 g, Carbohydrate: 18 g, Fiber: 1 g, Cholesterol: 14
mg, Sodium: 106 mg
Diabetic Exchanges: 1 Starch, 1 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
TURKEY CUTLETS WITH CIDER-DIJON SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 tablespoons instant or all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- Pinch of cayenne pepper
- 1 pound turkey cutlets
- 3 teaspoons extra-virgin olive oil, divided
- 1 large shallot, minced
- 1 cup apple cider or unsweetened apple juice
- 2 tablespoons Dijon mustard
DIRECTIONS
Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow
pan. Dredge turkey lightly in the flour mixture, shaking off excess.
(Discard any leftover flour.)
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half
the turkey and cook until golden outside and no longer pink inside, 1
to 2 minutes per side.
Transfer to a plate and tent with foil to keep warm. Saute the
remaining turkey in another 1 teaspoon oil; add to the previous batch.
Add the remaining 1 teaspoon oil to the pan. Add shallot and cook,
stirring, until softened, about 1 minute. Add cider (or juice) and
mustard. Bring to a boil, scraping up any browned bits.
Cook until liquid is reduced by half, about 4 minutes. Stir in any
accumulated juices from the turkey. Divide turkey among 4 plates and
spoon sauce over. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 268,
Fat: 11 g, Cholesterol: 45 mg, Carbohydrate: 13 g, Protein: 29 g,
Fiber: 0 g, Sodium: 350 mg
Diabetic Exchanges: 1 Other Carbohydrate, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
SPAGHETTI PRIMAVERA
~Shared by Mary S., Nashville, TN
Yield: Makes 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Spaghetti (see note)
- 2 tablespoons olive oil2 small zucchini, shredded
- 2 medium carrots, peeled and shredded
- 1 large red bell pepper, cut into small thin strips
- 2 shallots, minced
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini,
carrots, bell pepper, and shallots 5 minutes, or until tender, stirring
frequently.
Drain pasta. Add to skillet; toss with vegetable mixture, adding half
of the cheese while tossing. Season with salt and pepper to taste.
Serve with remaining cheese.
Nutritional Information (Per Serving) Calories: 296; Protein: 12g;
Sodium: 120mg; Cholesterol: 5mg; Fat: 12g; Saturated Fat: 2g; Dietary
Fiber: 7g; Digestible Carbohydrates: 12g
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 52g
carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
STEAK
DIANE
~Shared by Maggie, TX
My adaptation of a recipe found in Taste of Home.
INGREDIENTS
2 beef ribeye steaks (1/2 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
2 tablespoons finely chopped green onion
1/2 teaspoon ground mustard
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced chives
DIRECTIONS
Sprinkle steaks on both sides with pepper and salt. In a large skillet,
cook onion and mustard in 2 tablespoons butter for 1 minute. Add
steaks; cook for 2-5 minutes on each side or until the meat reaches
desired doneness (for medium-rare, a meat thermometer should read 145°;
medium 160°; well-done 170°).
Remove steaks to a serving platter and keep warm. In the same skillet,
add the lemon juice, Worcestershire sauce and remaining butter; cook
and stir for 2 minutes or until thickened. Add parsley and chives.
Serve with steaks.
Yield: 2 servings.
Source: My adaptation of a recipe found in Taste of Home.
CHILI-RUBBED SALMON WITH PINEAPPLE-AVOCADO SALSA
~Shared by Ann, Mims, FL
Summary:
I’ve struggled to incorporate fish into my meal planning, especially
when the weather isn’t conducive to outdoor grilling. To get past what
clearly was a lack of imagination, I started experimenting with
different toppings and cooking methods. This is one of my favorites. A
fillet (skin on or skinless) is first rubbed with a spice mix and then
marinated in an oil-vinegar mixture. I sear the top of the fish on the
stove and finish it in the oven. The fish gets a nice color, and
there's no lingering aroma in my kitchen (and beyond). With a rice or
grain pilaf, dinner's made.
2 servings
Ingredients:
For the salmon
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon light brown sugar
• 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones
removed
• 1 lime, for garnish
For the salsa
• 4 ounces fresh o r canned pineapple, cut into 1/4- to 1/2-inch dice
(1/2 cup)
• ( ) Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
• 1 scallion, white and light-green parts, cut crosswise into thin
slices (about 2 to 3 teaspoons)
• Freshly ground black pepper
• 1/8 teaspoon salt
• Juice of 1 to 2 limes (to yield 1 tablespoon)
Directions:
For the salmon: Combine the oil and vinegar in a shallow dish.
Combine the chili powder, salt and sugar in a small bowl. Use it to rub
the salmon fillets all over, gently pressing it into the flesh, then
place the fillets in the oil-vinegar mixture. Turn them over so both
sides are coated; let them marinate at room temperature for 20 minutes
while you prepare the salsa.
Preheat the oven to 350 degrees.
For the salsa: Combine the pineapple, avocado, scallion, pepper, salt
and the tablespoon of lime juice in a mixing bowl; toss to mix well.
Heat a medium nonstick skillet that is ovenproof over medium-high heat.
(Alternatively, lightly grease an ovenproof baking dish with nonstick
cooking oil spray.)
When the pan is hot, add the fillets (if skin-on, place them skin side
up) and cook for 1 minute. Turn them over, then transfer the skillet to
the oven. Roast for 8 to 10 minutes per inch of thickness or to desired
degree of doneness.
Remove from the oven; use a wide spatula to transfer each piece to
individual plates. Spoon the salsa on top of each fillet. Cut the
remaining lime in half and squeeze over each portion. Serve immediately.
331 calories, 20g fat, 3g saturated fat, 62mg cholesterol, 437mg
sodium, 14g carbohydrates, 4g dietary fiber, 7g sugar, 24g protein.
Source: The Washington Post, March 4, 2009
Tested by Stephanie Witt Sedgwick for The Washington Post.
HANGOVER POACHED EGGS
~Shared by Pat, Merritt Island, FL
(serves 1)
Total: 10 min
Prep: 4 min
Two yellow orbs, surrounded by white in a sea of red. Been there, done
that. This is an ehanced and scaled down variation of Poached Eggs in
Catsup. Some people might want to add just a dash of hot
sauce. I do.
Ingredients:
2 eggs
1/3 C catsup
1/3 C water
1 Tbs vinegar
1 Tbs butter
1/3 C cheddar cheese
2 slices toast
Directions:
1. Mix the catsup, vinegar and water in a frying pan with a
tight fitting lid.
2. Heat over medium flame until the liquid starts to bubble.
3. Add the butter and stir until melted.
4. Carefully add the eggs, and simmer covered for 3 minutes.
5. Remove the eggs with a slotted spatula and place on the
toast.
6. Pour the catsup sauce over the eggs and top with the
cheese.
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!
|
|
|
FETA PEPPER DIP
Adapted from Cuisine
at Home. A sturdy barbecue chip is a must. The flavor is
perfect!
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips
Blend feta cheese, mayonnaise, and cream cheese in a food processor
until smooth, scraping down sides of bowl periodically.
Fold in sliced, green onions, lemon zest and black pepper.
Transfer to a serving dish and chill dip for at least one hour before
serving.
Drizzle dip with extra-virgin olive oil. Make sure to serve
with a sturdy, barbecue chip.
Source: Noble Pig
2-STEP INSIDE-OUT CHICKEN POT PIE
1 lb. boneless chicken breasts
1 bag (16 oz.) frozen vegetable combination
1 can Campbell's Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
Biscuits
Brown 1 lb. cut-up boneless chicken breasts.
Add 1 bag (16 oz.) frozen vegetable combination and 1 can Cream of
Chicken Soup. Cover and simmer until done.
Serve on biscuits.
Serves 4.
HOT FUDGE PIE
2 eggs
1/4 c. flour
1/2 c. melted margarine
1 1/4c. sugar
1/4 c. cocoa
1 t. vanilla
Mix together. Pour into unbaked pie crust and bake at 350* for about 30
minutes until set. Serve warm with ice cream.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CHICKEN AND PARMESAN PASTA
Delicious, add a pinch of red-pepper flakes for extra zing. Serve with
a salad and you have a great meal.
Serves: 4
Prep. time: 10 minutes
Cooking time: 25 minutes
8 ounces spaghetti or corkscrew pasta
4 (about 1 1/4-pound) chicken breast halves, boned, skinned, and cut
into ¾-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 1/2 tablespoon vegetable oil or olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup fresh lemon juice
2 tablespoons chopped chives, or scallions (for topping)
4 tablespoons Parmesan cheese
Preheat the oven to 375°. Prepare pasta according to package
directions; drain.
Heat butter or margarine and oil in a skillet. Add chicken pieces,
green onions and garlic and sauté until chicken is just firm and cooked
through, about 10 minutes. Toss with cooked pasta and set aside.
Combine flour, salt, pepper and cayenne in a saucepan; gradually add
chicken broth and skim milk, stirring with a wire whisk until smooth.
Place over medium heat and cook, stirring constantly, until thickened
enough to coat a spoon. Add mustard and lemon juice. Allow to cool
slightly.
Add the sauce to the chicken-pasta mixture. Put into a 2 1/2-quart
casserole dish. Sprinkle chopped chives and Parmesan cheese over and
bake at 375° for 15 minutes or until heated through.
Source: Fabulous Food Associations
CROCK POT BROCCOLI DIP
Ingredients:
1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce Directions:
1. Cook broccoli until tender. Saute celery and onion in margarine
until tender.
2. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add
mushrooms, cheese, cream of mushroom soup.
3. Stir well and heat on low until cheese is melted. Add water
chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock
Pot, with chips or crackers.
BUTTERMILK CHOCOLATE CAKE
2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup water
1/2 cup butter or margarine
1/4 cup cocoa
2 eggs
1/2 cup buttermilk Coconut Chocolate Frosting (below)
Sift together flour, sugar, and soda into a large mixing bowl. Combine
water, butter, and cocoa in a small saucepan; cook over low heat until
mixture comes to a boil; remove form heat and pour over dry
ingredients, mixing thoroughly. Add eggs and buttermilk; heat well.
Spoon into a well-greased 13x9 pan. Bake at 350 for 30 minutes or until
cake tests done. Cool. Frost with Coconut Chocolate Frosting.
Coconut Chocolate Frosting:
16 oz. pkg. powdered sugar
1 cup chopped pecans
1 cup shredded coconut
1/3 cup plus 2 tsp. milk
1/2 cup butter or margarine
3 Tbs. cocoa
Combine powdered sugar, pecans, and coconut in a large mixing bow; set
aside. Combine milk, butter and cocoa in a small saucepan; cook over
low heat until mixture comes to a boil. Add chocolate mixture to sugar
mixture; beat with electric mixer until frosting is fluffy.
Source: Southern Living 1979 Annual Recipes
POT ROAST WITH ONION GRAVY
Pot roast can easily be made two or three days before serving, and
they're actually better that way. Also, any fat in the gravy will rise
and harden, making it easy to remove. To serve, slice the pot roast and
heat it in the gravy over medium-low heat.
1 Tbs. vegetable oil
1 boneless beef chuck roast (5 lbs.)
1 tsp. garlic salt
1/2 tsp. pepper
4 cups sliced onions
1/2 cup cold water mixed with 2 Tbs. flour
1. Heat oven to 325.
2. Heat oil in a 4- to 5-quart oven-proof pot or Dutch oven over
medium-high heat. Add roast and brown on all sides, about 8 minutes.
3. Sprinkle with garlic salt and pepper. Add onions and cover with
tight-fitting lid (if lid doesn't fit tightly, cover first with foil,
then lid). Bake 3 hours or until tender.
4. Transfer beef to a cutting board, cover loosely with foil and let
stand 10 minutes before carving.
5. Meanwhile, make gravy: Skim fat from liquid in pot and discard.
Bring liquid to a gentle boil. Mix cold water with flour until blended.
Whisk into liquid and boil 2 minutes, stirring constantly, until
slightly thickened.
6. Thinly slice meat across the grain. Arrange slices on serving
platter. Spoon some gravy over meat. Serve remaining gravy at the table.
Serves 10.
Source: Woman's Day, August 1995
|
|
|
A to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|