|
A
to Z
Recipes
September 23, 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 Wednesday edition of A to Z
Recipes Newsletter. Summer is officially over. Some folks
live for the sun and summer. They enjoy nothing more than sunning,
sweating, and dislike winter immensely. I am not a
summer lover; I truly enjoy cool weather. Heck, I love cold weather (so
long as I don't have to drive in the snow). I'm not envisioning any
really cold temps anytime soon in my part of Texas. However, we have
experienced some cooler ones (we're in the 70's and 80's this morning).
And we've had some glorious rain again! Woo-hoo!!!
Things are not looking real rosey for our Las
Vegas Bling. Some folks who could speak of
nothing else before are silent now. I'll need a good estimate on how
many we'll be having join in so I can secure suitable lodging. We're
going to visit the Hoover
Dam and the Grand
Canyon, too. I'll need your input ASAP
as all the good places rent quickly. Visit the Bling! web
page and contact me using the link you find there. Hope to
hear from you soon!
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.
Today's issue is just about perfect, friends. There are oodles of
recipes and lots else to make you think and laugh. I thank each of you
who helped to make it possible.
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.
|
|
|
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.
|
|
|
"Wit
makes its
own welcome, and levels all distinctions. No dignity, no learning, no
force of character, can make any stand against good wit."
~ Ralph Waldo Emerson
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!
|
|
|
Wisdom
from Grandpa
~Shared by Jim D., WA
* Whether a man winds up with a nest egg, or a goose egg, depends a lot
on the kind of chick he marries.
* Trouble in marriage often starts when a man gets so busy earnin' his
salt, that he forgets his sugar.
* Too many couples marry for better, or for worse, but not for good.
* When a man marries a woman, they become one; but the trouble starts
when they try to decide which one.
* On anniversaries, the wise husband always forgets the past - but
never the present.
* The bonds of matrimony are a good investment, only when the interest
is kept up.
* Many girls like to marry a military man - he can cook, sew, and make
beds, and is in good health, and he's already used to taking orders.
* Eventually you will reach a point when you stop lying about your age,
and start bragging about it.
* The older we get, the fewer things seem worth waiting in line for.
* When you are dissatisfied and would like to go back to your youth,
remember about Algebra.
* I don't know how I got over the hill without getting to the top.
* Ah, being young is beautiful, but being old is comfortable.
* Old age is when former classmates are so gray and wrinkled and bald,
they don't recognize you
* If you don't learn to laugh at trouble, you won't have anything to
laugh at when you are old.
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!
|
|
|
NO
FOOLING: SALAD DRESSING AS A SAUCE
By Wolfgang Puck, Tribune Media Services
If I told you that I love to serve main-course fish fillets with a
salad dressing, you might be excused for thinking it was an April
Fool's Day joke. I have, after all, been known to play a few jokes in
the kitchen.
But when it comes to dressing fish with vinaigrette, I'm serious.
Think about it for a minute. In French, the full name for a vinaigrette
dressing is sauce vinaigrette, literally a "little vinegar sauce." It
contains the elements of many other classic sauces: an acidic
ingredient to give it lively flavor, an oil or fat for richness, and
seasonings to add complexity. What makes it "little," really, is the
fact that it can be prepared so quickly and easily without cooking,
using a mixing bowl, a whisk, and a few flicks of your wrist.
So why not serve vinaigrette as the sauce for a main course? That's the
question I asked myself many years ago when I found that many of the
famous health-concerned, image-conscious Hollywood celebrities I cooked
for started asking me for their grilled seafood "dry," without the
butter-based sauces -- beurre blanc, beurre rouge, beurre aux fines
herbes, and so on -- with which they're sometimes served in French
cuisine.
When I offered them "a light vinaigrette" with their fish, however,
nobody passed. And why should they? Vinaigrettes do tend to be lighter
than butter sauces. Though they still contain fat, it comes mostly in
the form of olive oil, which we all now know is counted among those
fats doctors and nutritionists tell us are "heart-healthy."
The fresh-tasting vinaigrettes I began to feature on my menu when I
opened the first Spago on the Sunset Strip in 1982 also seemed the
perfect complement to the rustic simplicity of food from the
wood-burning grill and oven I installed in the restaurant. Preparations
like the Striped Bass in Ginger Vinaigrette I share with you here
became examples of a movement that quickly came to be known as
California cuisine.
But you don't need a kitchen with a wood-burning grill to achieve such
results at home. An outdoor grill will work fine. So will your broiler.
Or you can simply saute the fish in a skillet instead, saving yourself
the time it takes to preheat the grill.
Other than that, the most involved part of the recipe comes in the few
minutes you'll spend preparing the vinaigrette. Be sure, however, not
to add the fresh herbs to the sauce until the last minute, so they'll
retain their bright green color.
In all, your actual time spent preparing and cooking your meal will be
well under 15 minutes, which isn't bad for such a fresh-tasting,
flavorful, and light main course. And that's no joke!
STRIPED BASS IN GINGER VINAIGRETTE
Serves 4
1 piece fresh ginger root, about 1 inch long, peeled and minced
2 large shallots, minced
1/4 cup rice wine vinegar
2 tablespoons soy sauce
Juice of 2 organic limes
1 cup extra-virgin olive oil, plus 1 tablespoon extra if sauteing
1 tablespoon unsalted butter, if sauteing
2 tablespoons dark Asian-style toasted sesame oil
Salt
Freshly ground white pepper
4 fillets farmed or wild-caught striped bass or wild-caught red
snapper, preferably from the Hawaiian islands, each about 6 ounces and
1/2 inch thick
1 bunch fresh cilantro or Italian style parsley, leaves coarsely
chopped, plus a few whole leaves reserved for garnish
1/4 cup toasted sesame seeds, for garnish
If you plan to grill the fish, preheat an outdoor grill or indoor grill.
Meanwhile, make the vinaigrette. In a small mixing bowl, use a wire
whisk to stir together the ginger, shallots, vinegar, soy sauce, and
lime juice. Whisking vigorously, slowly pour in the olive oil and then
the sesame oil. Season to taste with salt and white pepper.
Season the fish fillets on both sides with salt and white pepper. Grill
them just until cooked through, 1 to 2 minutes per side. (If you plan
to saute the fish instead of grilling it, heat a large nonstick skillet
over high heat. Add the olive oil and the butter and, when the butter
has melted, swirl them together to coat the pan and add the fish
fillets, cooking them for 1 to 2 minutes per side.)
As soon as the fish is done, stir the chopped cilantro or parsley
leaves into the vinaigrette. (Doing this at the last minutes prevents
the herbs from discoloring.)
Spoon a pool of the vinaigrette in the center of each serving plate.
Top each pool of dressing with a fish fillet. Garnish each serving with
toasted sesame seeds and a few whole parsley or cilantro leaves.
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.
|
|
|
Allegations
~Shared by Mary H., Montreal, Canada
My boss is without peer when it comes to the rules and regulations that
customs officials must follow. But when it comes to the law, well,
that's a different story.
We were attending a court case in which we were prosecuting a smuggler.
The judge asked the court, "Who is making these allegations?"
My boss stood up and proclaimed, "I am the alligator, your honor."
Oh, Those Cajuns!
~Shared by Luanne, FL
So Boudreaux asks Thibodeaux : "Why dem Scuba divers always
fall backways off dem boats?"
To which Thibodeaux replies: "You dumb Coo-nass - If dey fell
forwards dey'd still be in de' boat."
(Speaking of Cajuns....)
~Shared by Johnny, LA
Two babies in a hospital nursery...
"I'm a little girl."
"I'm a little boy."
"How do you know you're a little boy?"
"Wait till the nurse goes out and I'll show you."
When the nurse left, the baby pulled up his gown.
"See? Blue booties."
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:
CAULIFLOWER
PUREE WITH MUSHROOM COMPOTE
~Submitted by Tracey L., Newmarket, Ontario,
Canada
Here is the other recipe I want to try for Spa Day weekend. I
thought it looked quite different and absolutely delicious as a side to
one of our meals. Enjoy! ~Tracey~
This type of dish was featured in different forms in bistros in Paris
recently. The purees were different (try Jerusalem artichoke
in the Fall), but the effect of a rich, creamy puree topped with a
lucious mushroom compote is a real palate pleaser. The purees
would hold their shape and not be as thin as soup.
1/2 cup (125 mL) peeled, diced Yukon Gold potatoes
3 cloves garlic, peeled
3 cups (750 mL) milk
1 1/2 lbs (750 g) cauliflower, cut into 1-inch (2.5 cm) chunks, about 6
cups (1.5 L)
1/3 cup (75 mL) whipping cream
Salt and freshly ground pepper
1 Tbsp (15 mL) lemon juice
Mushroom Compote
3 Tbsp (45 mL) olive oil
1/4 cup (50 mL) chopped shallots
1 tsp (5 mL) chopped garlic
1 1/2 lbs (750 g) mixed mushrooms, halved or quartered if large
2 tsp (10 mL) chopped thyme
Salt and freshly ground pepper
1/4 cup red wine
2 cups (500 mL) homemade or low-sodium beef or chicken stock
1/4 cup (50 mL) butter cut in cubes
2 Tbsp (25 mL) chopped parsley
6 slices Baked Bacon (recipe follows)
1. Place potatoes, garlic and milk in a pot over medium-high
heat. Bring to boil and add cauliflower. Boil for
10 to 15 minutes or until potatoes and cauliflower are very
tender. Drain liquid and reserve separately.
2. Place vegetables in a food processor with 1/2 cup (125 mL)
drained liquid and whipping cream and puree until smooth.
Season with salt and pepper and lemon juice. Add more cooking
liquid if needed to make a soft puree. Reheat when needed.
3. Place oil in a large skillet over high heat. Add
shallots and garlic and saute for 30 seconds. Add mushrooms
and thyme and saute for 4 minutes or until mushrooms lose their
juices. Season with salt and pepper. Remove
mushrooms from skillet and reserve skillet with any remaining liquid.
4. Add wine and bring to a boil. Add stock and any
more mushroom juices and reduce for 5 minutes or until stock thickens
slightly. Reduce heat to low and stir in butter.
Sauce will thicken a bit more. Stir in reserved mushrooms and
simmer for 2 minutes or until mushrooms are coated in sauce.
Adjust seasoning if necessary and stir in parsley.
5. Place a ladleful of cauliflower puree in a soup
bowl. Top with mushrooms and some sauce. Garnish
each dish with a slice of Baked Bacon laid across the dish.
Serves 6
CREAMED CORN CASSEROLE
~Shared by Marilyn, Canton, OH
2 cans (17 oz. each) cream-style corn
1 cup MINUTE White Rice, uncooked
1 egg, slightly beaten
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg (optional)
Mix all ingredients in large bowl. Pour into greased 9-inch square
baking dish.
Bake at 375°F for 25 minutes or until liquid is absorbed.
Yield - Servings: 6
CALIFORNIA QUICK CASSEROLE
~Shared by Larry J., Spring Hill, TN
A speedy meal without sacrifice
INGREDIENTS:
2 Tablespoons margarine
2 pounds ground beef
2 cloves garlic, minced
2 teaspoons salt
Pepper to taste
2 teaspoons sugar
1 (15-ounce) can tomato sauce
1 (8-ounce) package wide noodles
12 green onions, chopped
8 ounces cream cheese, softened
2 cups sour cream
Nonstick cooking spray
1/2 cup shredded Cheddar cheese
TO PREPARE:
Melt the margarine in a large skillet. Add the ground beef. Brown,
stirring until crumbly; drain. Stir in the garlic, salt, pepper, sugar
and tomato sauce. Simmer for 20 minutes.
Fill a large saucepan with water, and bring to a boil. Add the noodles.
Cook, uncovered, until al dente; drain. Rinse with cold water.
Combine the green onions, cream cheese and sour cream in a bowl.
Coat a large baking dish with the cooking spray. Layer the noodles,
sour cream mixture and ground beef mixture in the baking dish. Top with
the Cheddar cheese. Bake at 350 degrees for 30 minutes or until
bubbling and heated through.
Servings: 10
Source: "Dining
by Design Stylish Recipes - Savory Settings" by The Junior
League of Pasadena
TEX-MEX WON TONS
~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.
We have not tried this one yet but we will!
4 dozen Won Ton Wrappers
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 of a 15 ounce can refried beans
1/4 cup shredded cheddar cheese
1 tablespoon ketchup
1-1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Oil for deep frying
Taco sauce
Cook ground beef, onion and green pepper. Drain.
Stir in beans, cheese, ketchup, chili powder and cumin. Mix
well. Spoon a generous amount of meat on a wrapper and
fold. Moisten point and seal. Fry a few at a time
in hot oil (375 degrees) about 1 minute per side. Serve with
taco sauce.
BAKED GARLIC SALMON
~Shared by Jim D., WA
6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
One quarter cup olive oil
One half cup white wine, optional
One quarter cup fresh parsley, chopped
Salt and pepper to taste
Combine lemon juice, garlic, olive oil, white wine, and parsley
together. Place salmon steaks in a lightly greased baking dish and pour
mixture over salmon. Sprinkle with salt and pepper and bake at 350
degrees for 20 - 30 minutes or until fish is flaky.
The Skinny: Not much room for improvement here.
MEATLOAF WITH A SECRET
~Shared by Doe, Oliver, B.C., Canada
By Tod Dimmick, cookbook author and editor of www.tastingtimes.com.
How can you improve the classic Meatloaf? First, wrap it in bacon.
Then, stuff it with Mac and Cheese.
Prep time: 10 Minutes
Cook time: 50 minutes
Serves: 8-10
2 pounds ground beef
1 cup Italian-seasoned or plain breadcrumbs
1 cup red peppers, chopped (optional)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 tablespoon Italian seasoning
Salt to taste
1 pound bacon
1 box Mac and Cheese, prepared according to package instructions
Preheat the oven to 350. Wash your hands (no kidding). In a big bowl,
use your hands to mix the ground beef, breadcrumbs, red peppers, eggs,
Worcestershire sauce, garlic, Italian seasoning, and salt. The mixture
should cling together. If it doesn’t, add a little beer or milk until
it does. Place strips of bacon across a loaf or baking pan the baking
pan, touching each other side by side, and press against the sides.
Place half of the mixture in, and press the mixture against the bottom
and up the sides to create an even layer at least an inch thick around
a bathtub shaped depression in the middle. Fill 1/3 of that “tub” with
mac and cheese, not quite to the top of the surrounding meat loaf. Top
everything with an inch thick layer of meat loaf mixture. Finally, top
with strips of bacon, arranged across the width of the pan.
Tip: Tuck the bacon in between the side of the loaf pan and the meat
loaf mixture to prevent it curling up as the bacon cooks.
Slide the meat loaf into the oven, and cook uncovered for 50 minutes,
or until the interior registers 160F. At about the 25-minute mark, take
out the meatloaf and carefully pour off the accumulated fat and juices,
then continue cooking. To serve, slice with a knife, and serve slices
with ketchup alongside.
Variation: Use ground pork or turkey (or a mixture) in place of the
ground beef.
Wine: The rich flavoring of meat loaf dish pairs beautifully with a
rich red California or Australia Cabernet Sauvignon.
BILL'S BULLS-EYE PORK LOIN
~Shared by Johnny, LA
What you will need:
1 pork loin (not a tenderloin) about 8 to 10 inches long and
4 inches in diameter
1 link of your favorite cooked sausage ( I use Slovacheks
jalapeno sausage)
½ cup of Texas BBQ Rub
Worcestershire sauce
Take the pork loin and with a sharp knife make two cuts thru the center
of the loin (length wise) forming an X in the middle of the loin. Take
your favorite link of sausage and with a knife make several cuts in the
casing of the sausage (this allows the juices of the sausage to flow
out of the sausage into the loin as the sausage heats up).
Run the link of sausage into the center of the loin where you made the
X-cut. Now use the simple 1-2-3 method of applying Worcestershire sauce
on the loin then applying Texas BBQ Rub over the entire loin. Simply
put the loin of the smoker and cook for approx 3 hours at 200 to 210
degrees. If your smoker is running hotter, say 225 the cooking time
will be approx 2 ½ hours. Cook to an internal temperature of 160
degrees. Take the loin off the pit and let it rest for about 15 minutes
before slicing. Cut in ¼ inch slices. The slices will look like a
bulls-eye with the sausage in the middle of the slice of loin and the
juices from the sausage will have run into the loin giving it a great
taste internally.
TIRAMISU CHEESECAKE DESSERT
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (12 oz) pkg. vanilla wafers
5 t. instant coffee granules divided
3 T. hot water divided
4 (8 oz pkg) cream cheese softened
1 C. sugar
1 C. sour cream
4 eggs lightly beaten
1 C. whipped topping
1 T. baking cocoa
Layer half of wafers in a greased 9x13 baking dish. In a
small bowl dissolve 2 t. coffee granules in 2 T. hot
water. Brush wafers with half of coffe; set remaining mixture
aside.
In a large mixing bowl, beat the cream cheese, sugar and sour cream
until smooth. Add eggs; beat on low speed just until
combined. Divide batter in half. Dissolve remaining
coffee granules in remaining hot water, stir into one portio of
batter. Spread over wafers. Layer with remaining
wafers; brush with reserved coffee. Top with
remaining batter.
Bake at 325 for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of dish to loosen; cool 1 hour
longer. Refrigerate overnight.
Spread with whipped topping; dust with cocoa. Refrigerate
leftovers.
BEST-EVER STICKY WINGS
~Shared by Jim H., Calgary, Alberta, Canada
This has become my #1 wings recipe; love 'em! I serve these as a main
course, but I think they'd be great to serve as a snack or appetizer,
or take to a potluck. My son and I really enjoy these (DH, on the other
hand, hates wings of any kind; his loss); I hope your family enjoys
them too. ~by Lennie
40 min
5 min prep
SERVES 4
2 1/2 lbs chicken wings (separated at joint, with wing tips discarded
or saved to make stock)
1/2 cup low sodium soy sauce
1/2 cup liquid honey
2 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Preheat oven to 425F; have ready a shallow baking pan that you've
lightly sprayed with nonstick cooking spray.
Arrange chicken wings in prepared pan; lightly sprinkle both sides of
wings with salt and pepper (go easy on the salt). Bake in preheated
oven for 15 minutes.
While wings are in oven, whisk together the soy sauce, honey, ketchup,
garlic powder and ginger; please note that the original recipe called
for minced fresh garlic and minced fresh ginger, but I found they had a
tendency to burn easily so went with the dried spices instead. Feel
free to use two minced garlic cloves and 1 tsp of freshly minced
ginger, instead of the dried spices, if you want to give fresh a go.
After the wings have baked for 15 mins, remove from oven and drain off
any accumulated fat. Pour the sauce over the wings and return to oven.
Bake for 20 more minutes, turning wings over in sauce frequently (I do
it every 4 or 5 minutes), so that they are thoroughly coated.
Wings should be well glazed and sticky when done.
Source: Recipezaar
CHOCOLATE CHIP COOKIE DOUGH DIP
~Shared by Linda H., Rosharon, TX
Wonderful dip for graham crackers, cookies, and anything that goes good
with chocolate chip cookie dough!
30 servings
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups brown sugar
1 (12 ounce) bag mini chocolate chips
Melt the butter; add to softened cream cheese, add sugar.
Mix well and add the mini chocolate chips.
Serve with graham crackers or wafers of your choice.
SLOW-COOKER CHICKEN CACCIATORE
~Shared by Treva, NC
Prep Time: 15 min
Total Time: 8 hr 15 min
Makes: 8 servings
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked
HEAT dressing in large skillet on medium-high heat. Add chicken, in
batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with
the chicken. Combine tomatoes, salt and thyme; pour over ingredients in
slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH
for 5 hours).
COOK rice as directed on package. Serve chicken mixture over the rice.
Cooking Know-How
Taking the lid off your slow cooker for even just a minute reduces the
heat and extends the cooking time. Lift the lid only if instructed to
do so in the recipe.
Nutrition Infomation
Calories 460 Total fat 19 g
Saturated fat 5 g Cholesterol 115 mg
Sodium 610 mg Carbohydrate 36 g
Dietary fiber 3 g Sugars 6 g
Protein 37 g
Source: Kraft Kitchens
CORN DOG CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups finely minced celery
2 Tbs butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2
minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in
half lengthwise, then chop into bite size pieces. Saute dogs in
skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs
& veggies in a small bowl. Slightly beat eggs & milk
together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of
cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour
in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400*
for 30 minutes.
CREAMY ICED VANILLA CARAMEL COFFEE
~Shared by Barb C., Chula Vista, CA
Cooled brewed coffee is combined in the blender with milk, nondairy
creamer, caramel topping and ice and blended until smooth.
Ingredients:
4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup vanilla nondairy creamer
1/4 cup caramel dessert topping
3 cups crushed ice
Canned whipped cream (optional)
Directions:
Place all ingredients into blender and blend on high until the ice is
completely smooth. Pour into four glasses and top with a dollop of
whipped cream. Serve immediately.
Number of Servings: 4
Notes from the Cook: Chilled day-old brewed coffee works well in this
recipe. Or save the leftover from your morning pot for an afternoon
treat!
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CHEESE BREAD
~Shared by Luanne, FL
2 C. self rising flour
1 tsp. salt
1 1/2 c. of grated cheddar cheese**
2 eggs-lightly beaten
2 oz. butter melted
1 c. milk
Extra 2 tbsp. grated parmesan cheese
Place flour and cheeses in a large bowl and stir to combine. Add eggs,
butter and milk. Mix with a wooden spoon until combined. Spoon into a
large loaf pan and smooth top. Sprinkle with extra grated parmesan
cheese. Bake at 350 degrees F about 40 mins. or until cooked when
tested. Let it stand for 5 min. before turning onto a wire rack.
I like to serve it with cream cheese, and it is excellent with soup.
**I used 1/2 cup of Asiago cheese instead of all cheddar.
CHERRY RICE SALAD
~Shared by Leasa, IA
1 C rice (not Minute Rice)
3 C water
1 T olive oil
1 C heavy whipping cream
1/4 C sugar
1 t almond extract
1 can cherry pie filling
In saucepan, cook rice in water and oil. Cool. In
mixing bowl whip together whipping cream, sugar and almond
extract. Mix cherry pie filling and cooled rice
together. Add whipped cream and mix thoroughly.
Chill before serving.
JAM CAKE
~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.
I have not tried this Jam Cake recipe yet but it sounds so good and I
am going to try it soon!
1/4 pound butter, or 1/2 cup shortening
1-1/2 cups sugar
3 eggs
2-1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blackberry, raspberry, or strawberry jam
1/4 cup buttermilk
Preheat the oven to 350 degrees. Butter and lightly flour two
8-inch round cake pans. Cream the butter or shortening, add
the sugar, and beat until light. Add the eggs and beat very
well. Mix together the flour, allspice, cinnamon, nutmeg,
salt, baking powder, and baking soda; add to the first mixture and beat
until well mixed. Stir in the jam and buttermilk and blend
thoroughly. Spread in the pans and bake for 25 minutes, or
until a toothpick comes out clean. Cool in the pans for 5
minutes before turning out on a rack. Frost with Portsmouth Frosting
PORTSMOUTH FROSTING
1/4 cup butter, melted
1/4 cup cream
1 teaspoon vanilla or rum
About 3 cups confectioners' sugar
Mix the butter, cream, and vanilla or rum together in a bowl.
Slowly beat in the sugar until thick and creamy. This is
enough to frost an 8 or 9-inch two-layer cake.
Source: The
Fannie Farmer Cookbook
ORIENTAL WILD RICE PILAF
~Shared by Jim D., WA
One quarter cup vegetable oil
1 onion, chopped
1 cup Chinese cabbage, shredded
1 cup wild rice
1 cup white rice
4 cloves garlic, minced
2 cups chicken broth
One quarter cup sherry
Salt and pepper to taste
Heat oil in a large saucepan and saute onion and cabbage for 5 minutes.
Add rice, garlic, chicken broth, sherry and salt and pepper. Bring to a
boil, reduce heat and simmer for 20-25 minutes or until all liquid is
absorbed.
The Skinny: Use fat free chicken broth.
CREAMY SPINACH CASSEROLE
~Shared by Doe, Oliver, B.C., Canada
INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water. Grease a
casserole dish and set aside. In a large mixing bowl, combine the
spinach, cream cheese, parmesan and 1/4 cup of melted butter. Spoon
into casserole dish. Sprinkle with the breadcrumbs and paprika, and
drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25
minutes.
YIELD: 8 Servings
PEACH CRISP
~Shared by Johnny, LA
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz)
sliced peaches, drained
1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter,
using pastry blender or fork, until mixture looks like coarse crumbs.
2. In ungreased 8-inch square baking dish or 2-quart round casserole,
place peaches. Sprinkle cookie mixture over peaches.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm
or cool.
Variation
Why just use peaches? Experiment with other fruits or fruit combos.
Nutrition Information:
1 Serving: Calories 650 (Calories from Fat 170); Total Fat 19g
(Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 440mg;
Total Carbohydrate 113g (Dietary Fiber 5g, Sugars 77g); Protein 7g
Percent Daily Value*: Vitamin A 20%; Vitamin C 160%; Calcium 0%; Iron
10%
Exchanges: 2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 0 Vegetable; 3
1/2 Fat Carbohydrate Choices: 7 1/2
DISNEY MOM'S CHILI
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 tablespoons Olive oil
1/4 cup Red bell pepper, diced
1/4 cup Green pepper, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Carrots, diced
1 tablespoon Garlic, crushed
1/4 cup Mushroom buttons, sliced
1/2 cup Corn
1 cup Canned tomatoes, diced
1/4 cup Sliced black olives
1/2 teaspoon Chili powder
1/8 teaspoon Cayenne
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Pepper
1/4 teaspoon Cumin
1/8 cup Jalapeno peppers
1/4 cup Tomato paste
2 cups Chicken stock OR broth
2 tablespoons Cornstarch
1/2 cup Canned great northern beans
1/2 cup Canned pinto beans
1/2 cup Canned black beans
1/2 cup Cannaed kidney beans
8 ounces Angel hair OR thin spaghetti
In 4qt saucepan,a heat oil and add fresh vegs except corn. Saute until
tender. Add corn, tomaotes and olives. Add spices; cook 1-2 mins. Add
jalapeno peppers, tomato paste and stock; bring to boil. Add cornstarch
mixed with 2T water and cook an additional 5 mins until thickeneed. Add
beans; simmer until heated through. Cook pasta in a separate pot;
drain, serve 1oz pasta with 1c chili in the same bowl.
AUSSIE PEPPER STEAK
Steak With Creamy Pepper Sauce
~Shared by Jim H., Calgary, Alberta, Canada
This sauce is so tasty and is great with chips or mash. I looked on
zaar for a pepper steak recipe but only found stir-fry's with capsicum
so I came up with my own. I have said that this recipe is for 2
servings because I have 1 steak and my fiance has 2. It also makes a
lot of sauce which we like so you could easily cook another 1 or 2
steaks and still have enough sauce to cover them all as well as the
chips. ~by kb1
30 min
5 min prep
SERVES 2
3 scotch steak fillets
2 tablespoons butter
1 tablespoon oil
1-2 tablespoon flour
1 1/2 cups beef stock
150 ml thickened cream
1 tablespoon McCormicks Pepper Steak Seasoning
salt & freshly ground black pepper
Season raw steaks with salt and freshly cracked pepper.
Melt butter with oil in pan, add steak and cook to you liking. Remove
and set aside.
Turn heat to medium. Add flour to the pan to make a roux with the pan
juices, let cook for 1 minute (only add enough flour to thicken the
mix, don't put so much that it makes the mixture "crumbly" because the
flour can overtake the taste and you will end up needing more stock or
water).
Begin adding the stock bit by bit, whisking constantly so it doesn't
get lumpy. It will be quite thin once all the stock is added.
Add pepper steak seasoning to your taste and mix in to the gravy. Keep
whisking.
Add cream and thicken to your liking on a low / medium heat.
Re-heat steaks in the micorwave for about 30 sec's if you haven't kept
them warm.
Serve with chips or potato mash.
Source: Recipezaar
SPINACH BITES
~Shared by Linda H., Rosharon, TX
10 oz pkg frozen chopped spinach, thawed and drained
1 cup herb flavored stuffing mix or Italian flavor bread crumbs
1/2 cup Parmesan cheese
1 tbsTbsp minced onion
1/3 cup melted butter
3 eggs, lightly beaten
Mix all ingredients together and shape into about 3/4 inch balls. Place
on a greased cookie sheet and refrigerate 4 hours (optional). Bake in
preheated 350 degree (175 C.) F oven for 10 to 15 minutes.
Note: Other recipes added cooked sausage.
Note from LCH – add some cream and nutmeg
Lemon Mayo Sauce
1/2 cup (125 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) sugar
1/4 cup (60 ml) sour cream
Stir all ingredients until smooth. Refrigerate until ready to use. Use
with Broccoli or Spinach Bites.
EASY SLOW COOKER SHORT RIBS
~Shared by Treva, NC
Flavorful beef short ribs are tender and delicious in the slow cooker.
Serve these short ribs with mashed potatoes and biscuits or rolls.
Prep Time: 10 minutes
Cook Time: 8 hours
4 pounds beef short ribs, cut into 1-rib portions
salt and pepper
2 tablespoons olive oil
1 tablespoon flour
1 1/2 to 2 cups baby carrots, or carrot chunks
3 ribs celery, cut in chunks
1 large onion, cut in chunks
1 can (10 1/2 ounces) golden mushroom soup
Preparation:
Sprinkle short ribs with salt and pepper and flour. Heat olive oil over
medium-high heat. Add short ribs and brown well on all sides. Discard
excess fat and transfer the ribs to a 5 to 6-quart slow cooker. Add
remaining ingredients; stir to combine ingredients. Cover and cook on
LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
SHRIMP DIABLO
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Diablo or devil in Spanish refers to the spicy kick in the tomato sauce
smothering the shrimp.
Preparation 10 min.
Cooking 12 min.
Ingredients:
2 tablespoons LAND O LAKES® Butter
3 medium (3 cups) zucchini, cut into 1/2-inch slices
1 medium (1/2 cup) onion, sliced
1 teaspoon finely chopped fresh garlic
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (12-ounce) package frozen medium cooked shrimp, thawed,
drained
1/4 teaspoon ground red pepper
4 cups hot cooked rice or couscous
Instructions:
Melt butter in 10-inch skillet until sizzling; add zucchini, onion and
garlic. Cook over medium-high heat, stirring occasionally, until
vegetables are crisply tender (3 to 4 minutes).
Stir in diced tomatoes, shrimp and red pepper. Continue cooking until
mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium.
Cover; cook, stirring occasionally, until shrimp are heated through (6
to 8 minutes). Serve over rice.
TIP: To prevent garlic cloves from rolling around on the cutting board,
smash them flat first with the wide end of a large knife, such as a
French or chef’s knife, then begin to chop.
Yield: 4 (1 1/4-cup) servings
Nutrition Facts (1 serving)
Calories:380
Fat:7 g
Cholesterol:180 mg
Sodium:750 mg
Carbohydrates:53 g
Dietary Fiber:2 g
Protein:24 g
AVOCADO MOUSSE WITH CRAB MAYONNAISE
~Shared by Vicki, Sarasota, FL
From my mother.
6 cups cubed avocados, in 1” cubes, coated w/ lemon juice
Blend: ¼ cup water w/ 2 envelopes
gelatin, and heat to dissolve.
Mix into: 1 ½ cup mayonnaise and 1 (4 oz) can drained diced green
chilies
Combine the avocados w/8 oz cream cheese, 7 tbsp lime juice, 1-4
chopped jalapeños, ¼ cup chopped cilantro, and S&P to taste.
Oil a 6 cup ring mold.
Combine the avocado mixture w/ the gelatin mixture.
Pour into the mold and chill through.
Serve w/ Crab Mayonnaise…..
Crab Mayonnaise
1 lb crab meat, cleaned and picked over
Combine:
1 cup mayonnaise
1 tbsp jalapeño, minced
¼ cup cilantro, minced
3 tbsp chopped chives OR scallions
S&P
Gently fold in the crab meat.
Serve over avocado salad, or the avocado mousse.
AUTHENTIC NATIVE CREE BANNOCK BREAD
~Shared by Mary H., Montreal, Canada
6 cups flour
1 cup lard
3 tablespoons baking powder
1 tablespoon salt
2 cups currants or raisins
3 1/2 cups water
In a medium-sized mixing bowl, mix the flour and lard together by
hand. Add the baking powder, salt and currants or
raisins. Add the water and work the ingredients into a
dough. Next, you have two options: the camp fire or the
oven. To cook over a camp fire, divide the dough into four
lumps and firmly wrap each lump around the end of a four-foot stick.
Prop securely over the fire until golden brown. To cook in an oven,
spread the dough out into a 16" square cake pan. Bake at 425 degrees
for about 20 minutes or until golden brown.
CHEESE AND SPINACH PUFFS
~Shared by Carol, Tupper Lake, NY
1 (10-oz) pkg frozen chopped spinach
1/2 c. chopped onion
2 eggs, slightly beaten
1/2 c. grated parmesan cheese
1/2 c. grated cheddar cheese
1/3 c. blue cheese salad dressing
2 tbs margarine
1/8 tsp garlic powder
1 (8 1/2-oz) pkg corn muffin mix
Cook spinach and onions together, according t package
directions. Cool and drain well, pressing out excess
liquid. In bowl, combine eggs, cheeses, salad dressing,
miargarine, and garlic powder. Stir in spinach and muffin
mix. Chill 1 hour. Shape into 1-inch
balls. Arrange on baking sheet. Chill
again for 1 hour. Bake at 375° for 10-12 minutes.
Serve hot.
APPLE CRESCENTS
~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 (8 ounce) can refrigerated crescent rolls
2 Granny Smith apples, peeled, quartered
1 cup orange juice
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 teaspoon cinnamon
Preheat oven to 350 degrees. Unroll crescent rolls and
separate. Wrap each apple quarter with crescent
roll. Place each apple crescent in greased 9 x 13-inch baking
dish. In saucepan, combine orange juice, sugar, butter and
cinnamon and bring to a boil. Pour over crescents and bake
for 30 minutes or until golden and bubbly.
PORTOBELLO EGGS BENEDICT
~Shared by Jim D., WA
Vegetable oil
4 portobello mushrooms
4 slices Canadian bacon
4 eggs, poached
8 tablespoons Hollandaise sauce
Brush oil on mushrooms. Place gill-side-down on broiler plate and broil
3 minutes. Flip over mushrooms and add 1 slice Canadian bacon to each.
Broil 2 minutes.
Remove mushrooms from broiler and place on plates. Pat with paper
towel. Top each with 1 poached egg and 2 tablespoons Hollandaise sauce.
Yields 4 servings.
HAM 'N' CHEESE EGG BAKE
~Shared by Doe, Oliver, B.C., Canada
6-8 servings
1 1/2 c (6 oz) cheddar
11/2c-6oz mozzarella
1/2 lb fresh mushrooms. sliced
6 green onions
1 med sw red pepper, chpd
2 tbsp butter
1 3/4 c cubed fully cooked ham
1/4 c flour
8 eggs
1 3/4 c milk
salt
pepper
Combine cheeses, sprinkle into greased 13x9 dish. In lg pan, sauté
mshrms, onions & sw pepper in butter, stir in ham. Spoon over
he cheese. In bowl combine flour, eggs, milk, salt & pepper.
Pour over ham, cover & chill overnight. Take from fridge 30
mins before baking. Bake uncovered at 350 for 35-45 mins til knife
inserted near centre comes out clean. Let stand 5 mins before serving.
AMERICAN LASAGNA
~Shared by Johnny, LA
Bet you can't eat just one slice. Instead of using ricotta cheese on
one layer, you use cream of mushroom soup and it gives it flavor you
would not believe.
Ingredients:
1 16 oz. box of lasagna noodles
2 32 oz. jars of spaghetti sauce (your favorite)
1 small bell pepper
1 medium onion
1 lb. of lean ground beef
2 cans of cream of mushroom soup
2 bags of shredded mozzarella cheese
1 tsp. salt
Directions:
Make your sauce by cooking your ground beef, pour off grease. Chop up
bell pepper and onion and brown for one minute and season with a little
salt pepper and garlic as you prefer. After drained, pour in both jars
of spaghetti sauce. I use Ragu or Prego with mushrooms; whichever is on
sale. Stir and simmer on medium heat.
Meantime bring large pot of salted water to boil, and put in lasagna
noodles. I usually do 3 layers but to make sure you have 15 noodles at
least. Cook 10 to 12 minutes, remove from heat and drain. Using a 10x14
inch casserole dish, begin your layers. With a ladle or spoon, put a
couple of teaspoons of the sauce on bottom to guard against noodles
sticking, and then put layer of noodles, followed by a layer of meat
sauce and a about 6 Tbsp. (distributed inches apart) of the mushroom
soup. It's too thick to drizzle but try to distribute it a little. On
top of that spread a nice layer of mozzarella cheese.
Repeat this 2 more times, beginning with the noodle, meat sauce, soup
then cheese. You should end up with cheese on top. Set oven at 375
degrees F, and bake for 1 hour, or till cheese is slightly brown and
edges are bubbly. It is like spaghetti. It taste even better warmed up
the next day, delicious.
Servings: 12
Time: 40 Minutes Preparation Time
60 Minutes Cooking Time
Source: My mother, who is not here to tell me; I think she didn't have
any ricotta and just ad-libbed.
Source: ThriftyFun.com
BARBECUE CHICKEN SALAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6
minutes per side, or until juices run clear. Remove from heat, cool,
and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato,
cilantro, corn, and black beans. Top with the grilled chicken slices
and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on
the side as a dipping sauce, or toss with the salad to coat
ALL-SOLD-OUT CHICKEN POT PIES
~Shared by Jim H., Calgary, Alberta, Canada
Yield: 6 servings
Filling:
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)
Sauce:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional)
Dash of hot pepper sauce, such as Tabasco
Salt and freshly ground white pepper
Crust:
1 cup (2 sticks) chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg
To Make The Filling: Melt the butter in a large sauté pan set over
medium heat. Add the onion and potato; sauté for 5 minutes. Add the
garlic, bell pepper, and mushrooms and sauté about 15 minutes, until
the potatoes are tender. Stir in the crushed red pepper and add salt
and pepper to taste.
While the vegetables are sautéing, skin the chicken, pull the meat off
the bones, and shred the meat or cut into bite-size pieces. Place the
green beans in a microwave-safe bowl and add enough water to cover.
Cover the dish and microwave on high power about 10 minutes, until the
beans are tender. Drain thoroughly. Stir the beans, peas, and chicken
into the vegetable mixture. Set the filling aside.
To Make The Sauce: Melt the butter over medium heat in a large
saucepan. Add the flour and whisk until smooth. Whisk in the chicken
stock and cook the sauce over medium heat until it thickens to the
consistency of a cream soup. Add the cream, hot pepper sauce, and salt
and white pepper to taste. Pour the cream sauce over the chicken
filling and stir to combine. Fill individual 1 1/4-cup capacity
oven-safe bowls three-quarters of the way to the top with the creamed
chicken filling.
To Make The Crust: Preheat the oven to 375 degrees F. Cut the butter
into 16 pieces. In the bowl of a food processor fitted with a metal
blade, pulse the butter and flour until crumbly. Add the cream cheese,
salt, and white pepper. Continue pulsing just until the dough forms a
ball.
Set the dough on a flat surface dusted with flour. Use a floured
rolling pin to roll the dough out to 1/4-inch thickness. Measure the
diameter of the pot pie bowls–mine are about 4 inches across–and cut
out dough rounds that are 1 1/2 inches larger in diameter. Whisk the
egg in a small bowl. Lay the dough rounds on top of the pot pies,
making sure the dough hangs evenly over each bowl. Brush the dough
lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until
golden brown. Serve immediately.
Variation: Pot pies lend themselves to all manner of vegetable
additions, such as diced carrots, fresh corn kernels, diced turnips,
sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just
add them to the sauté mix and enjoy.
Source: Rebecca Rather’s “The Pastry Queen” Royally
Good Recipes from the Texas Hill Country's Rather Sweet Bakery
& Cafe
CHEESY PEPPERONI PUFFS
~Shared by Linda H., Rosharon, TX
Makes: 6 servings
4 oz. OSCAR MAYER Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough
Heat oven to 400ºF. Combine pepperoni, peppers, onions,
tomatoes and dressing in 13x9-inch baking dish sprayed with cooking
spray. Sprinkle with cheese.
Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen
shears. Place evenly over cheese.
Bake 30 min.; cool 10 min. Invert onto platter; carefully remove dish.
Serving Suggestion:
Serve with warm pizza sauce for dipping and your favorite hot steamed
vegetable to round out the meal.
Source: Kraft Kitchens
CRAB-STUFFED MUSHROOMS
(a Micro wave recipe)
~Shared by Treva, NC
1 can (6 & 1/2 oz.) crab, drained
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Mayonnaise
2 tsp. Diced pimiento
1 tsp. Prepared mustard
1/2 tsp. Lemon juice
1/2 tsp. Minced onion
48 fresh mushroom caps
Combine all ingredients, except mushrooms, in small mixing bowl; blend
well. Fill each mushroom cap with about 1 teaspoon filling. Arrange 10
to 12 mushrooms, stuffing-side up, in a circle on microproof plate.
Cook on HI 1 & 1/2 to 2 minutes, or until heated through.
Repeat with remaining mushrooms.
APRICOT ALMOND BREAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
"Brown and crusty on the outside, with bits of tart apricot and white
almonds scattered throughout."
1 1/2 cups (3 1/2 dl) coarsely chopped dried apricots
2 Tablespoons butter
1 cup (200 g) sugar
1 teaspoon salt
1 1/2 cups (210 g) white flour
1 cup (140 g) whole-wheat flour
1 teaspoon baking soda
1 cup (1/4 L) almonds, chopped
1 egg, well beaten
1 teaspoon orange extract
Preheat the oven to 350*F (180*C). Butter
a loaf pan. Put the apricots in a bowl and pour 1 1/2 cups
boiling water over them. Add the butter, sugar, and salt and
let cool to lukewarm. Stir in remaining ingredients and mix
very well. Spoon into the pan and bake for 1 1/4
hours. Remove from the pan and cool on a rack.
Makes 1 loaf.
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!
|
|
|
AVOCADO
FIESTA SALAD
~Shared by Jim D., WA
Ingredients
2 avocados, peeled and pitted
4 tomatoes, chopped
1/2 cup chopped onion, chopped
2 garlic cloves, minced/Note
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
juice of 1 lime
juice of 1 lemon
salt and pepper
Directions
1. In a medium bowl, mash the avocado with a fork and combine with the
remaining ingredients.
Nutrition Information
Per serving
Calories: 100
Carbohydrates: 8g
Fat: 8g
Protein: 2g
SERVES: 8
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
High Potassium
SCALLOPS WITH PEA PODS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound bay scallops (or sea scallops cut into 1/4 inch
slices)
- 1/4 teaspoon sesame oil
- 1/8 teaspoon ground pepper
- 1/2 teaspoon finely grated fresh ginger (or 1/4 teaspoon
ground ginger)
- 1 cup edible pea pods, with ends and strings removed
- 1 large clove garlic, minced
- 3/4 cup (8 oz. can) sliced bamboo shoots, drained
- 2 green onions, cut into 2 inch pieces
- 1 tablespoon cornstarch
- 1 cup chicken bouillon
- 1 tablespoon oyster sauce, optional
DIRECTIONS
Combine scallops with sesame oil and pepper in a small bowl. Marinate
30 minutes.
In a large, heavy skillet sprayed with non-stick spray, stir-fry
scallops over medium-high heat until they are opaque (do not crowd
scallops in skillet while cooking). Remove skillet from burner.
In a medium, heavy skillet sprayed with non-stick spray, over and cook
ginger, pea pods, garlic, bamboo shoots and green onions over
medium-high heat until barely tender, stirring occasionally. Remove
skillet from burner and add cooked scallops. Mix cornstarch with
bouillon and oyster sauce (if used).
Add to (now empty) scallop skillet, and cook over medium heat, stirring
constantly, until sauce is thickened. Gently stir cooked scallops and
vegetables into thickened sauce. Serve immediately.
Nutritional Information Per Serving: Calories: 148; Fat: 1.65 grams;
Carbohydrates: 11.8 grams; Protein: 21 grams; Sodium: 466 mg;
Cholesterol: 38.5 mg
Exchanges: 2-1/2 Lean Meat; 1 Bread. Add 1 Fat exchange to meal plan.
Source: Suzi
Castle's Deliciously Healthy Favorite Foods Cookbook
HERBED FISH FILLETS
~Shared by Treva, NC
4 Servings
3 shallots, chopped
1 pound sole or flounder fillets
1 & 1/2 teaspoons dried basil leaf, or 3 tablespoons chopped
fresh basil
1/2 teaspoon rosemary, crushed
1/4 teaspoon pepper
1/4 cup vermouth
1/4 cup fresh lemon juice
1 to 2 tablespoons chopped parsley
Preheat oven to 350 degrees F. Coat an ovenproof casserole dish with
non-stick cooking spray and sprinkle shallots over bottom.
Rinse fish and pat dry. Sprinkle each fillet with herbs and pepper.
Roll up each fillet starting with widest end. Place in casserole dish
side by side.
Pour vermouth and lemon juice over fish and bake 25 minutes, until fish
turns from translucent to opaque. Garnish with parsley.
Calories: 145; Protein: 23 g; Sodium: 66 mg;
Cholesterol: 36 mg; Fat: 2 g; Carbohydrates: 2 g
Diabetic Exchanges: 3 Low-Fat Meat
BEEF TERIYAKI
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 pound beef boneless sirloin steak
- 1/4 cup soy sauce
- 1/4 cup dry sherry, white wine or chicken broth
- 1 tablespoon vegetable oil
- 2 teaspoons chopped gingerroot or 1/2 teaspoon ground
ginger
- 1 teaspoon sugar (or sugar substitute)
- 1 clove garlic, chopped
DIRECTIONS
Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in
glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover
and refrigerate, stirring occasionally, at least 1 hour.
Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven
control to broil. Broil kabobs with tops about 4 inches from heat 5 to
6 minutes; turn.
Brush with marinade; broil until done, 5 to 6 minutes longer.
Nutritional Information Per Serving: Calories: 100; Fat: 3 grams;
Carbohydrates: 1 gram; Protein: 17 grams; Sodium: 240 mg; Cholesterol:
45 mg.
Exchanges: 2-1/2 Low-Fat Meat
Source: The
Family Circle's All-time Favorite Recipes
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!
|
|
|
CHICKPEA
SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1-1/2 cups canned chickpeas, drained and rinsed
- 1/4 cup celery, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup red onion, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lowfat mayonnaise
- Pita bread or mixed greens
DIRECTIONS
In a bowl, coarsely mash the chickpeas. Add the celery, red pepper,
onion, salt, pepper, and mayonnaise and toss well. Serve over pita
bread or mixed greens.
Nutritional Information Per Serving (without pita or mixed greens):
Calories: 206, Fat: 3 g, Cholesterol: 0 mg, Sodium: 641 mg,
Carbohydrate: 35 g, Protein: 10 g
Diabetic Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat
Source: Diabetes
Cookbook for Dummies
LINGUINE PUTTANESCA
~Shared by Mary S., Nashville, TN
Yield: Makes 6 main dish servings.
INGREDIENTS
- 1 package Dreamfields Linguine
- 2 tablespoons extra virgin olive oil
- 3 large cloves garlic
- 1/2 cup chopped yellow onion
- 1/2 to 1 teaspoon crushed red chile peppers
- 1 tablespoon capers, drained and rinsed
- 1/3 cup pitted Kalamata olives, rinsed and cut in half
- 1 can (28-ounces) Italian plum tomatoes, chopped with juice
- 1/2 cup chopped Italian parsley leaves
- 1/3 cup freshly grated Parmesan cheese
DIRECTIONS
Prepare pasta according to package directions.
Heat oil in a large skillet over medium-high heat. Cook garlic and
onion for about 3 minutes, stirring frequently.
Add peppers, capers, olives, chopped tomatoes and parsley. Heat to
boiling; reduce heat. Simmer uncovered for about 10 minutes or until
slightly thickened.
Toss pasta with sauce until linguine is evenly coated. Sprinkle with
Parmesan cheese.
Nutritional Information (Per Serving) Calories: 341; Protein: 12g;
Sodium: 564mg; Cholesterol: 6mg; Fat: 11g; Dietary Fiber: 7g;
Digestible Carbohydrates: 18g
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 49g
carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
CORN, LEEK AND RED PEPPER CASSEROLE
~Shared
by Mary S., Nashville, TN
Yield:
6 Servings
INGREDIENTS
- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1 cup sliced leeks
- 1 cup chopped red peppers
- 2 cups corn kernels
- 2-1/2 tablespoons all-purpose flour
- 2 whole eggs
- 2 egg whites
- 1-1/3 cups 2% evaporated milk
- 1/4 cup chopped fresh dill (or 2 teaspoons dried)
- 1/4 cup bread crumbs
- 1/2 teaspoon margarine or butter
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with
vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium
heat. Add garlic, leeks and red peppers and cook for 7 minutes, or
until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs,
egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1
cup corn. Pour into prepared dish. Combine bread crumbs and margarine
until crumbly.
Sprinkle over top of casserole and bake for 30 minutes or until set at
center.
Nutritional Information Per Serving (1/6 of recipe): Calories: 169,
Fat: 5 g, Carbohydrate: 26 g, Fiber: 2 g, Protein: 8 g, Sodium: 110 mg,
Cholesterol: 76 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat
Source: The
New Family Cookbook for People With Diabetes
CHINESE STEAMED CLAMS
~Shared
by Mary S., Nashville, TN
Yield:
4 servings
INGREDIENTS
- 1 tablespoon vegetable oil
- 2 green onions, finely chopped
- 1 tablespoon minced, peeled fresh ginger
- 1 garlic clove, finely chopped
- 2 dozen cherrystone or littleneck clams, scrubbed, or
mussels, scrubbed and debearded
- 1/2 cup water
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
In 8-quarts saucepot, heat oil over high heat. Add green onions,
ginger, and garlic; cook until green onions are tender, about 1 minute.
Add clams, water, sherry, and soy sauce; heat to boiling. Reduce heat;
cover and simmer 5 to 10 minutes, transferring clams to large platter
as they open. Discard any clams that have not opened. Pour broth over
clams on platter and sprinkle with cilantro.
Nutritional Information Per Serving (1/4 of recipe): Calories: About
131, Protein: 14 g, Carbohydrate: 5 g, Fat: 4 g, Cholesterol: 36 mg,
Sodium: 576 mg
Diabetic Exchanges: 2 Low-Fat Meat
Source: The
All New Good Housekeeping Cookbook
WASHINGTON STATE APPLE BUTTER
~Shared
by Mary S., Nashville, TN
Yield:
3 Cups (24 Servings)
INGREDIENTS
- 2-1/2 pounds Golden Delicious apples, cored and cut into
eighths
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1 tablespoon brown sugar
DIRECTIONS
Combine the apples, 3/4 cup water, and the lemon juice in a large
non-stick pot. Bring to a boil over medium-high heat. Cover and simmer
for 30 minutes. Drain.
Push the apples through a food mill or strainer to puree and remove
skin. Return the applesauce to the pot of water; add the cinnamon,
cloves, mace, and brown sugar. Simmer, uncovered, over low heat until
mixture thickens, about
45 to 60 minutes, stirring often.
Cover and refrigerate. Apple butter keeps in the refrigerator for 1
week. Freeze for longer storage.
Nutritional Information Per Serving (2 tablespoons): Calories: 26, Fat:
0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 7 g, Dietary Fiber:
1 g, Sugars: 6 g, Protein: 0 g
Diabetic Exchanges: 1/2 Fruit
Source: The
New Family Cookbook for People With Diabetes
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!
|
|
|
FRENCH TOAST WITH APPLE TOPPING
~Shared by Treva, NC
For breakfast or brunch, you can’t top this impressive dish from Janis
Scharnott of Fontana, Wisconsin. Warm, sweet apples and a hint of
cinnamon make this French toast extra special.
SERVINGS 2
PREP 15 min.
COOK 5 min.
TOTAL 20 min.
INGREDIENTS
1 medium apple, peeled and thinly sliced
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, divided
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 slices French bread (1/2 inch thick)
Maple syrup, optional
DIRECTIONS In a large skillet, saute the apple, brown sugar and
cinnamon in 1 tablespoon butter until apple is tender. In a shallow
bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg
mixture. In a large skillet, melt remaining butter over medium heat.
Cook bread on both sides until golden brown. Serve with apple mixture
and maple syrup if desired.
Yield: 2 servings.
Nutrition Facts One serving: 2 slices with 1/4 cup apples (prepared
with reduced-fat butter; calculated without maple syrup) Calories: 219
Fat: 10 g Saturated Fat: 5 g Cholesterol: 113 mg Sodium: 279 mg
Carbohydrate: 29 g Fiber: 2 g Protein: 6 g
Source: Cooking
for 2
DUMP IT AND RUN CHICKEN FOR TWO
~Shared by Mary S., Nashville, TN
2 boneless, skinless, chicken breast
1 small pkg. of fresh baby carrots
1 can (10.5 oz.) cream of mushroom soup, undiluted
1 can (13. 25 oz.) mushroom pieces, drained
Cooked rice
Layer ingredients in order listed into a crock-pot. Season
the chicken to your taste and salt & pepper the
carrots. Cover and cook on high for 2 hours and then on low
for 3 hours. Or cook on low for about 8 hours. Serve over
rice.
Serves: 2.
Also, to reduce fat, use reduced fat cream of mushroom soup.
FRUIT MEDLEY
~Shared by Maggie, TX
1/2 cup vanilla yogurt
1 star fruit, sliced
6 seedless red grapes, halved
1 kiwifruit, sliced
4 small fresh strawberries, halved
1 peach or nectarine, sliced
1 banana, sliced
1) Divide and spread yogurt evenly on two salad plates.
2) Arrange fruit over top in colorful pattern.
Serves 2.
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!
|
|
|
SMOTHERED
CHICKEN
1 tablespoon vegetable oil
1/4 cup each finely chopped: onion, green pepper, and celery
1 pound skinless whole chicken breasts or thighs
1 pkg. McCormick Mushroom Gravy Mix
1 12 oz. can evaporated milk
Heat oil over medium-high heat. Add onion, green pepper, and celery.
Saute 2 minutes or until vegetables are crisp tender.
Add chicken and cook 6-7 minutes per side or until browned.
Combine mushroom gravy and milk. Stir into chicken mixture. Bring to a
boil; cover and simmer 15 minutes.
Makes 4 servings
Source: McCormick, Inc.
ZUCCHINI QUICHE
Serves: 5
4 cups sliced zucchini
1 cup chopped onions
1/2 cup parsley
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
8 ounces shredded mozzarella cheese
4 tablespoons butter
1/2 teaspoon salt
2 eggs, beaten
1 clove garlic
2 teaspoons ground mustard
1 (8-ounce) tube refrigerated crescent rolls
Saute first 6 ingredients in butter. Remove from heat and add remaining
ingredients (not crescents). Roll out crescents to fit in a regular pie
pan and pour zucchini mixture on top. Bake at 375 for 20-25 minutes or
until knife comes out clean. Let cool 10 minutes before serving.
Source: DVO Recipe Center
LEMON PUDDING COOKIES
1 cup buttermilk baking mix
3 oz. pkg. instant lemon pudding mix
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration
Preheat oven to 350. Grease 2 large cookie sheets. Mix baking mix,
pudding, egg and oil in a large bowl until dough forms. Roll dough into
1 inch balls. Place balls 2 inches apart on the cookie sheets. Dip flat
bottom glass or cookie press into sugar. Press onto dough ball and
flatten into 1/4 inch thick cookie. Bake until just golden brown on the
edges, about 10 minutes. Transfer to racks and cool completely.
CRANBERRY SALAD
1 & 1/2 cups cranberries, fresh or frozen, ground
3/4 cup granulated sugar
2 cups miniature marshmallow
1 & 1/2 cups diced apple, with peel
1/2 cup seedless green grapes, halved
1/2 cup chopped walnuts
2 cups frozen whipped topping, thawed OR whipped cream
1) Stir first 6 ingredients in bowl. Cover. Refrigerate for several
hours or overnight.
2) Add whipped topping. Fold in.
Makes 5 cups.
RUSTIC LASAGNA
9 lasagna noodles
2 (8 oz.) cans low-sodium tomato sauce
1 clove garlic, minced
1 tsp. fresh oregano or 1/4 tsp. dried oregano
10 oz. pkg. frozen chopped broccoli, thawed and squeezed of excess
liquid
1 cup shredded carrot
15 to 16 oz. container part-skim ricotta cheese
1/4 cup grated parmesan cheese
1 cup shredded part-skim mozzarella cheese
1. Cook lasagna noodles according to package directions, but do not add
salt.
2. While noodles are cooking, preheat oven to 350. Spray a 13x9 baking
dish with vegetable cooking spray; set aside.
3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix
well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan.
Mix well.
4. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in
bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread
half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce
over broccoli; place 3 noodles on top. Spread with remaining broccoli
mixture; top with 1/2 cup of tomato sauce.
5. Top with remaining noodles and tomato sauce; sprinkle mozzarella
over top. Bake until bubbling, about 45 minutes. Place on a wire rack
and cool for about 15 minutes; cut into squares.
Cook's Tips: For perfect lasagna noodles, undercook slightly. Then
drain thoroughly in a colander and toss with a drop of vegetable oil to
keep them from sticking.
For easy slicing, place first layer of lasagna noodles lengthwise in
dish. Cut noodles for second layer to fit diagonally in pan. Finish
last layer lengthwise.
BLACKBERRY CREAM PIE
12 oz. cream cheese
1/2 cup sugar
2 eggs
1 cup sour cream
2 cups canned prepared blackberry pie filling
2 cups Cool Whip
1 unbaked 10-inch pie shell
Cool Whip, for garnish
Cream together cheese, sugar and eggs until smooth and blended. Pour
into pie shell. Bake at 350 for 30 minutes or until filling is firm.
Let stand on cooling rack until cool. Spread with sour cream and chill
1 hour. Meanwhile, whip Cool Whip and fold in pie filling. Spoon on top
of sour cream and chill several hours and garnish with Cool Whip.
COOL CUCUMBER SALAD
Ingredients
1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste
In a medium bowl, combine cucumber slices and onion slices; set aside.
In a small bowl combine remaining ingredients. Add dressing to cucumber
and onion, toss well. Cover and refrigerate for up to 2 hours.
Makes 4 servings.
Nutritional Info
Fat: 10.3g
Carbohydrates: 3.8g
Calories:106.4
Protein: 0.5g
Source: National Pork Board
|
|
|
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.
|
|
|
|