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A
to Z
Recipes
September 27, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. Things have been going pretty well around
here. At least it has been cooler but not enough to keep those pesky
mosquitoes from multiplying from the much-needed rain. I've got bites
in places I forgot I had, lol. I'm grateful for the rain and reduced
temps (just 90 degrees today). I won't tell you what I think of those
mosquitoes, though!
The current Monthly Theme topic is "Around the World with Recipes"
and ends Thursday. 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 filled with recipes, laughs and reasons to stop and
think. I am grateful to all who shared in the making.
We'll see you here again on Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Treat
everyone
with politeness, even those who are rude to you - not because they are
nice, but because you are.
~Author Unknown
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if you have a submission for the Food For Thought section of
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THE
SPOILED UNDER-30 CROWD!!!
If you are 30 or older you will think this is hilarious!!!!
When I was a kid, adults used to bore me to tears with their tedious
diatribes about how hard things were. When they were growing up; what
with walking Twenty-five miles to school every morning
Uphill... barefoot...BOTH ways
Yadda, yadda, yadda
And I remember promising myself that when I grew up, there was no way
in hell I was going to lay a bunch of crap like that on kids about how
hard I had it and how easy they've got it!
But now that... I'm over the ripe old age of thirty, I can't help but
look around and notice the youth of today.
You've got it so easy! I mean, compared to my childhood, you live in a
dang Utopia! And I hate to say it but you kids today you don't know how
good you've got it!
I mean, when I was a kid we didn't have The Internet. If we wanted to
know something, We had to go to the dang library and look it up
ourselves, in the card catalogue!! There was no email!! We had to
actually write somebody a letter, with a pen!
Then you had to walk all the way across the street and put it in the
mailbox and it would take like a week to get there! Stamps
were 10 cents!
Child Protective Services didn't care if our parents beat us.
As a matter of fact, the parents of all my friends also had permission
to kick our a$$! No where was safe!
There were no MP3' S or Napsters! You wanted to steal music, you had to
hitchhike to the dang record store and shoplift it yourself!
Or you had to wait around all day to tape it off the radio and the DJ'd
usually talk over the beginning and @#*% it all up!
There were no CD players! We had tape decks in our
car. We'd play our favorite tape and "eject" it when finished
and the tape would come undone. Cause that's how we rolled, dig?
We didn't have fancy crap like Call Waiting! If you were on the phone
and somebody else called they got a busy signal, that's it!
And we didn't have fancy Caller ID either! When the phone rang, you had
no idea who it was! It could be your school, your mom, your
boss, your Bookie, your drug dealer, a collections agent, you just
didn't know!!! You had to pick it up and take your chances, mister!
We didn't have any fancy Sony Playstation video games with
high-resolution 3-D graphics! We had the Atari 2600! With games like
'Space Invaders' and 'asteroids'. Your guy was a little square! You
actually had to use your imagination!! And there were no multiple
levels or screens, it was just one screen forever!
And you could never win. The game just kept getting harder and harder
and faster and faster until you died! Just like LIFE!
You had to use a little book called a TV Guide to find out what was on!
You were screwed when it came to channel surfing! You had to get off
your a$$ and walk over to the TV to change the channel! There was no
Cartoon Network either! You could only get cartoons on Saturday
Morning. Do you hear what I'm saying!?! We had to wait ALL WEEK for
cartoons, you spoiled little rat-ba$tard$!
And we didn't have microwaves, if we wanted to heat something up we had
to use the stove ... Imagine that!
That's exactly what I'm talking about! You kids today have got it too
easy. You're spoiled. You guys wouldn't have lasted five minutes back
in 1980 or before!
Regards,
The Over 30 Crowd
Send
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A
Lick
and A Promise
~Shared by Treva, NC
'I'll just give this a lick and a promise,' my mother said as she
quickly mopped up a spill on the floor without moving any of the
furniture.
'What is that supposed to mean,' I asked as in my young mind I
envisioned someone licking the floor with his or her tongue.
'It means that I'm in a hurry and I'm busy canning tomatoes so I am
going to just give it a lick with the mop and promise to come back and
do the job right later.'
'A lick and a promise' was just one of the many old phrases that our
mothers, grandmothers, and others used that they probably heard from
the generations before them. With the passing of time, many old phrases
become obsolete or even disappear. This is unfortunate
because some of them are very appropriate and humorous. Here is a list
of some of those memorable old phrases:
1. A Bone to Pick (someone who wants to discuss a
disagreement)
2. An Axe to Grind (Someone who has a hidden motive. This
phrase is said to have originated from Benjamin Franklin who told a
story about a devious man who asked how a grinding wheel
worked. He ended up walking away with his axe sharpened free
of charge)
3. One bad apple spoils the whole barrel (one corrupt person
can cause all the others to go bad if you don't remove the bad one)
4. At sea (lost or not understanding something)
5. Bad Egg (Someone who was not a good person)
6. Barking at a knot (meaning that your efforts were as
useless as a dog barking at a knot.)
7. Barking up the wrong tree (talking about something that
was completely the wrong issue with the wrong person)
8. Bee in your bonnet (To have an idea that won't let loose)
9. Been through the mill (had a rough time of it)
10. Between hay and grass (Not a child or an adult)
11. Blinky (Between sweet and sour as in milk)
12. Calaboose (a jail)
13. Catawampus (Something that sits crooked such as a piece
of furniture sitting at an angle)
14. Dicker (To barter or trade)
15. Feather in Your Cap (to accomplish a goal... This came
from years ago in wartime when warriors might receive a feather they
would put in their cap for defeating an enemy)
16. Hold your horses (Be patient!)
17. Hoosegow (a jail)
18. I reckon (I suppose)
19. Jawing/Jawboning (Talking or arguing)
20 Kit and caboodle (The whole thing)
21. Madder than a wet hen (really angry)
22. Needs taken down a notch or two (like notches in a belt
usually a young person who thinks too highly of himself and needs a
lesson)
23. No Spring Chicken (Not young anymore)
24. Persnickety (overly particular or snobbish)
25. Pert-near (short for pretty near)
26. Pretty is as pretty does (your actions are more important
than your looks)
27. Red up (clean the house)
28. Scalawag (a rascal or unprincipled person)
29. Scarce as hen's teeth (something difficult to obtain)
30. Skedaddle (Get out of here quickly)
31. Sparking (courting)
32. Straight From the Horse's Mouth (privileged information
from the one concerned)
33. Stringing around, gallivanting around, or piddling (Not
doing anything of value)
34. Sunday go to meetin' dress (The best dress you had)
35. We wash up real fine (is another goodie)
36. Tie the Knot (to get married)
37. Too many irons in the fire (to be involved in too many
things)
38. Tuckered out (tired and all worn out)
39. Under the weather (not feeling well this term came from
going below deck on ships due to sea sickness thus you go below or
under the weather)
40. Wearing your 'best bib and tucker' (Being all dressed up)
41. You ain't the only duck in the pond (It's not all about
you)
Well, if you hold your horses, I reckon I'll get this whole kit and
caboodle done and sent off to you. Please don't be too persnickety and
get a bee in your bonnet because I've been pretty tuckered out and at
sea lately because I'm no spring chicken. I haven't been just
stringin' around and I know I'm not the only duck in the pond, but I do
have too many irons in the fire.
I might just be barking at a knot, but I have tried to give this
article more than just a lick and a promise!
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Around the World with Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Around the World with Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
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.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you 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.
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$40,000
Funeral
~Shared by Pat, Merritt Island, FL
Harry died. His will provided $40,000 for an elaborate funeral. As the
last guests departed the affair, his wife Sarah turned to her oldest
and dearest friend. "Well, I'm sure Larry would be pleased," she said.
"I'm sure you're right," replied Jody, who lowered her voice and leaned
in close. "How much did this really cost?"
"All of it," said Sarah. "Forty-thousand."
"No!" Jody exclaimed. "I mean, it was very nice, but $40,000?"
Sarah answered, "The funeral was $6,500. I donated $500 to the church.
The whiskey, wine and snacks were another $500. The rest went for the
Memorial Stone. "
Jody computed quickly, "$32,500 for a Memorial Stone? My God, how big
is it?"
"Four and a half carats."
Fishing Terms Explained
~Shared by Mary H., Montreal, Canada
Catch and Release -
A conservation motion that happens most often right before the local
Fish and Game officer pulls over a boat that has caught over it's
limit.
Hook -
1. A curved piece of metal used to catch fish.
2. A clever advertisement to entice a fisherman to spend his life
savings on a new rod and reel.
3. The punch administered by said fisherman's wife after he spends
their life savings, (see also, Right Hook, Left Hook)
Line -
Something you give your co-workers when they ask on Monday how your
fishing went the past weekend.
Lure -
An object that is semi-enticing to fish, but will drive an angler into
such a frenzy that he will charge his credit card to the limit before
exiting the tackle shop.
Reel -
A weighted object that causes a rod to sink quickly when dropped
overboard.
Rod -
An attractively painted length of fiberglass that keeps an angler from
ever getting too close to a fish.
School -
A grouping in which fish are taught to avoid your $29.99 lures and hold
out for Spam instead.
Tackle -
What your last catch did to you as you reeled him in, but just before
he wrestled free and jumped back overboard.
Tackle Box -
A box shaped alarmingly like your comprehensive 'first aid kit'.
Only a tackle box contains many sharp objects, so that when you reach
in the wrong box blindly to get a Band Aid, you soon find that you need
more than one.
Test -
1. The amount of strength a fishing line affords an angler when
fighting fish in a specific weight range.
2. A measure of your creativity in blaming "that darn line" for once
again losing the fish.
Why Men Are Never Depressed
~Shared by Jean M., OH
Men Are Just Happier People -- What do you expect from
such simple creatures? Your last name stays put. The
garage is all yours. Wedding plans take care of
themselves. Chocolate is just another snack. You can be
President. You can never be pregnant. You can wear a white
T-shirt to a water park. You can wear NO shirt to a water
park. Car mechanics tell you the truth.. The world is your
urinal. You never have to drive to another gas station restroom because
this one is just too icky. You don't have to stop and think
of which way to turn a nut on a bolt. Same work, more pay.
Wrinkles add character. Wedding dress $5000. Tux rental-$100. People
never stare at your chest when you're talking to them. New
shoes don't cut, blister, or mangle your feet. One mood all
the time.
Phone conversations are over in 30 seconds flat. You know stuff about
tanks. A five-day vacation requires only one suitcase. You can open all
your own jars. You get extra credit for the slightest act of
thoughtfulness. If someone forgets to invite you,
he or she can still be your friend.
Your underwear is $8.95 for a three-pack. Three pairs of
shoes are more than enough. You almost never have strap
problems in public. You are unable to see wrinkles in your clothes.
Everything on your face stays its original color. The same hairstyle
lasts for years, maybe decades. You only have to shave your face and
neck.
You can play with toys all your life. One wallet and one pair of shoes
-- one color for all seasons. You can wear shorts no matter how your
legs look. You can 'do' your nails with a pocket knife. You have
freedom of choice concerning growing a mustache.
You can do Christmas shopping for 25 relatives on December 24
in 25 minutes.
No wonder men are happier.
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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ZUPPA
INGLESE DESSERT
~Shared by Ann, Mims, FL
1 cup powdered sugar
6 large egg yolks
6 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 teaspoons grated lemon rind
1 (10-ounce) loaf angel food cake, cut into 1/4 inch-thick slices
1/4 cup grenadine or raspberry syrup
2 tablespoons Drambuie or cognac
2 tablespoons cognac
1 tablespoon white rum
2 ounces semisweet chocolate, melted
1/4 cup coarsely chopped almonds
Put sugar and yolks in a large bowl, and beat with a mixer at high
speed until pale yellow. Gradually add flour, beating until smooth.
Heat milk over medium-high heat in a medium, heavy saucepan to 180F or
until tiny bubbles form around edge (do not boil). Gradually add the
hot milk to sugar mixture, stirring constantly with a whisk. Return the
milk mixture to pan. Cook the mixture over medium heat until thick
(about 8 minutes), stirring constantly. Remove from heat. Stir in rind.
Spoon 1/4 cup custard into the bottom of a 2-quart soufflé dish or
compote. Arrange one-third of the cake slices in a single layer over
custard. Combine the grenadine, Drambuie, cognac, and rum. Brush the
grenadine mixture over cake slices until wet. Spread 1 1/4 cups custard
over cake slices. Arrange one-third of the cake slices in a single
layer over custard. Brush the grenadine mixture over cake slices until
wet. Combine 1 1/4 cups cu stard and chocolate, and spread over cake
slices. Arrange remaining cake slices over custard. Brush with
remaining grenadine mixture. Spread remaining custard over cake slices.
Sprinkle with almonds. Cover and chill at least 4 hours.
Yield: 9 servings.
CALORIES 306 (26% from fat); FAT 8.8g (sat 3.5g,mono 3.4g,poly 1g);
IRON 1.2mg;
CHOLESTEROL 152mg; CALCIUM 170mg; CARBOHYDRATE 45.1g; SODIUM
283mg; PROTEIN 7.9g; FIBER 1g
CROCKPOT BEEFSTEAK CHILI
~Shared by Monica M., Navarre, FL
1-1/2 lb-1 lb. boneless beef top round steak
1 Tbsp. oil
2 med. onions, chopped ( 1 c.)
2 cloves garlic, minced
2- 14.5 oz. cans diced tomatoes, undrained
1 c. beef broth
1- 4 oz. diced green chilies, undrained
2 Tbsp. chili powder
1 Tbsp. brown sugar
2 tsp. dried oregano, crushed
1 tsp. salt
2- 15 oz. cans pinto beans or red kidney beans, rinsed and drained
1- 8 oz can mushrooms, drained
Slice meat across grain in thin strips. Brown 1/2 meat in hot oil in
large skillet or dutch oven. Remove meat. Brown remaining meat with
onion and garlic, add more oil, if needed. Drain fat..
Put meat in crockpot..
Add remaining ingredients.
Cook on low for 6-8 hrs..
MANHATTAN-STYLE CLAM CHOWDER
~Shared by Barb C., Chula Vista, CA
1/4 pound salt pork or bacon, diced
1 cup chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons dried leaf thyme, crumbled
2 1/2 cups diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and cook until onions are
tender. Transfer to slow cooker and add remaining ingredients. Cover
and cook on LOW for 7 to 9 hours.
Serves 8 to 10.
Source: Dragon Lady aka Christine
CROCK POT CHICKEN CHILI
~Shared by Treva, NC
1 & 1/2 lb. boneless skinless chicken breasts, cut into 1/2"
cubes
1 cup chopped onion
3 TB vegetable oil
1 can (15 oz.) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 tsp. salt
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. celery salt
1/2 tsp. ground coriander
1/2 tsp. ground black pepper
Garnishes:
Sour cream
Shredded Cheddar cheese
In a large skillet, sauté chicken and onion in oil for 5 minutes or
until chicken is browned. Transfer to a 5 quart crock pot/slow cooker.
Stir in the beans, tomatoes, corn and seasonings. Cover and cook on LOW
heat setting for 5 hours or until chicken is no longer pink. Garnish
with sour cream and cheese if desired.
Yield: 6 servings.
HOOTER'S BUFFALO WINGS
~Shared by Jim H., Calgary, Alberta, Canada
Use ranch or blue cheese dressing as a dip for these fabulous wings.
~by Robbie Rice
2 hours; 1½ hours prep
SERVES 4
1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
20 chicken wings or chicken drumsticks
1/2 cup butter or light butter
1/2 cup hot sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Combine flour, salt, cayenne pepper, and paprika in bowl.
Coat chicken pieces in dry mixture.
Reserve leftover mixture.
Refrigerate coated chicken at least 1 hour.
Coat chicken in leftover flour mixture.
In a saucepan, heat butter, hot sauce, pepper, and garlic powder just
until butter melts, then keep warm.
Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on paper towels.
Immediately place chicken in Tupperware bowl.
Pour half the hot sauce mixture over chicken (first 10 pieces).
Cover and toss to coat.
Repeat with second batch of chicken.
Wings can be frozen and reheated in 400 degree oven for 10 minutes.
NOTES : Use ranch or blue cheese dressing as a dip for these fabulous
wings.
Source: Recipezaar
APRICOT GLAZED HAM
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
7 to 10 lb. smoked ham
Apricot-Mustard Glaze
Cook ham. Spread glaze over ham 20 minutes before end of cooking time.
Apricot Mustard Glaze:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1-1/2 tsp. dry mustard
2 tbsp. lemon juice
Drain apricots, reserving syrup, and puree fruit in blender or put
through food mill. Mix sugar and mustard; combine with apricots, 1/4
cup apricot syrup and lemon juice in small saucepan. Cook over moderate
heat for 8 to 10 minutes (to honey consistency), stirring occasionally
CHICKEN PONTALBA
~Shared by Johnny, LA
For the main course of an elegant, intimate holiday dinner, Chicken
Pontalba, an old New Orleans favorite.
Makes 4 servings
10 tablespoons unsalted butter
4 boneless chicken breasts, about 6 ounces each
8 garlic cloves, minced
2 cups small-diced boiled ham
12 medium-size fresh mushrooms, chopped
½ cup chopped green onions (green part only)
Salt, freshly ground black pepper and cayenne
¼ cup dry white wine
2 cups small diced potatoes
Vegetable oil for frying
Bearnaise Sauce (recipe follows)
Preheat the oven to 400 degrees.
Melt 6 tablespoons butter in a shallow baking pan. Dip the chicken
breasts in the butter, coating them evenly on both sides. Arrange in
the pan and bake until tender and lightly browned, 10 to 15 minutes.
Set aside and keep warm.
Heat the remaining 4 tablespoons butter in a large skillet over medium
heat. Add the garlic, ham, mushrooms and green onions and season with
salt, black pepper and cayenne. Cook, stirring, until the vegetables
are slightly cooked, about 1 minute. Remove from heat, but keep warm.
Add the wine and simmer gently to slightly reduce the liquid in the
pan.
Deep fry the potatoes until golden and crisp in vegetable oil heated to
360 degrees. Drain on paper towels. Season lightly with salt.
Add the potatoes to the vegetable mixture in the skillet and toss
gently to mix.
To serve, put equal amounts of the vegetable mixture in the center of 4
serving plates. Top each portion with a chicken breast, then spoon
bearnaise sauce over each.
Bearnaise Sauce
Makes 4 servings
2 sticks unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons tarragon vinegar
1 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
2 egg yolks
1 tablespoon cold water
Salt to taste
Melt the butter slowly in a small saucepan. Skim off the foam that
rises to the surface.
Heat the shallots, vinegar, pepper and tarragon in another small heavy
saucepan and cook until the liquid evaporates. Remove from the heat and
let cool slightly.
Add the egg yolks and water to the shallot mixture. Return the saucepan
to the stove and stir the yolk mixture vigorously over very low heat.
Do not overheat or the eggs will curdle. Remove the saucepan from the
heat and place it on a cold surface. Add the melted butter, a
tablespoon at a time, whisking vigorously after each addition. Do not
add the butter too quickly and do not add the milky substance at the
bottom. Season with salt.
STANDARD GREEK SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
5 cucumbers, sliced
5 large tomatoes, coarsely chopped
1/2 red onion, chopped
1 (4 ounce) package feta cheese, crumbled
1 (2.25 ounce) can pitted green olives, chopped
1/4 cup red wine vinegar
In a large bowl, toss together cucumbers, tomatoes, red onion, feta
cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate
until serving.
ONION GARLIC CHEESE BREAD
~Shared by Doe, Oliver, B.C., Canada
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese
Add water, flour, powdered milk, sugar, salt, butter or margarine and
yeast into bread machine in the order suggested by your manufacturer.
Set for basic cycle with the light crust.
When alert sound or when indicated by your manufacturer add the garlic
powder, 2 tablespoons of the onion flakes and all of the shredded
cheese. After the last knead sprinkle the remaining tablespoon of onion
flakes over dough.
Enjoy hot and fresh bread.
CHEESY CHICKEN SOUP
~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 (10 ounce) can fiesta nacho cheese soup
1 (10 ounce ) can cream of chicken soup
1 (10 ounce) soup can of milk
1 chicken bouillon cube or 1 teaspoon bouillon granules
Mix soups, milk and bouillon cube in saucepan and stir until
smooth. Serve hot.
SAUERKRAUT & SWISS SAUSAGE BALLS
~Shared by Linda H., Rosharon, TX
All the flavor of a reuben sandwich packed in bite-sized balls.
Makes 40 servings
1 pound Bob Evans Original Recipe Sausage Roll
2 cups sauerkraut, drained and squeezed dry
1 teaspoon Dijon or yellow mustard
1 teaspoon caraway seeds (optional)
2 1/2 cups shredded Swiss cheese
Spicy brown mustard (optional)
1 1/2 cups all-purpose flour
10 tablespoons butter or margarine, melted
Preheat oven to 350 degrees F. Combine sausage and sauerkraut in large
bowl; form mixture into approximately 40 1-inch balls. Place on
ungreased baking sheet; bake 15 minutes. Drain on paper towels; cool
slightly.
Increase oven temperature to 400 degrees F. To prepare dough, combine
cheese, flour, butter, mustard and caraway seeds, if desired; mix well.
Press 2 tsp. of dough firmly around each sausage ball. (Dough handles
easiest when warm.) Bake on ungreased baking sheet 15 minutes or until
light golden. Serve hot with spicy brown mustard for dipping, if
desired. Refrigerate leftovers.
Source: Bob Evans Foods
PUMPKIN PIE SQUARES
~Shared by Rita K., Niceville, FL
Crust:
1 cup flour
½ cup quick cooking oats
½ cup brown sugar
½ cup butter
Filling:
2 cans (15 oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1 ½ cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
Topping:
1/2 cup brown sugar
½ cup chopped pecans
2 tbsp. butter or margarine softened
Combine the crust ingredients until crumbly; press into a greased 13 x
9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes or
until golden brown.
Meanwhile in a mixing bowl beat filling ingredients until smooth; pour
over baked crust. Bake for 45 minutes more.
Combine topping ingredients and sprinkle over top. Bake 15-20
minutes longer or until knife inserted near the center comes out clean.
Cool and store in the refrigerator.
Serve with plenty of Cool Whip!
KENTUCKY BOURBON SPREAD
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
8 ounces cream cheese
4 ounces bleu cheese
5 Tablespoons butter
1 clove garlic, minced
1 Tablespoon olive oil
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper to taste
3 Tablespoons Kentucky bourbon
TO PREPARE:
1. Soften cheese and butter. Mix well.
2. Add remaining ingredients, stirring in enough bourbon to make a
spreadable paste.
3. Refrigerate 24 hours.
4. Serve with crackers. Add more bourbon if spread appears
too stiff.
YIELD: 2 cups
Source: To
Market, To Market Cookbook by The Junior League of Owensboro,
KY
EDNA'S (MOM’S) CUCUMBER SALAD
~Shared by Pat, Merritt Island, FL
(5 servings)
Great with barbeque or fried chicken. We like it with bean
soup too. A nice change from cole slaw.
INGREDIENTS:
1-2 English cucumbers
1 tsp salt
1/4 C white sugar
1/8 C water
1/4 C white vinegar
1/2 tsp celery seed
1/4 C chopped or sliced onion
DIRECTIONS:
1. Peel the cucumbers and slice very thin. Sprinkle with salt. Let
stand 30 minutes, then squeeze cucumbers to release moisture.
2. In a medium size bowl mix sugar, water, vinegar, celery seed, and
onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
NOTE: I put my cucumbers between paper towels and roll them
with my rolling pin.
HAPPY SHRIMP STIR FRY
~Shared by Treva, NC
For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
3 tablespoons ketchup
1 teaspoon rice vinegar (or white vinegar)
1/2 teaspoon sesame oil
For the shrimp
1 pound raw shrimp, deveined
2 teaspoons cornstarch
2 tablespoons canola, vegetable or peanut cooking oil
1 teaspoon grated fresh ginger
1-2 garlic cloves, finely minced
1 tablespoon finely sliced green onion
Handful of shredded iceberg lettuce
1 Pat the shrimp very dry and place them in a bowl. Toss with the
cornstarch.
2 Heat a wok or large frying pan on high heat until a bead of water
instantly sizzles and evaporates upon contact. Add the cooking oil and
swirl to coat. Add the cornstarch coated shrimp to the wok and spread
out in one layer. Let fry untouched for 1 minute. Flip and fry other
side for another minute. Remove the shrimp from the frying pan, keeping
as much oil in the pan as possible.
3 Return the pan to the stove. Add an additional teaspoon of cooking
oil to the pan if needed. When the pan is hot, turn the heat to medium
and add the garlic and the ginger and fry for 15-30 seconds until
fragrant.
4 Pour in the sauce mixture and bring to boil. Add the cooked shrimp
back into the wok and let simmer for an additional minute until the
shrimp are cooked through. Serve on bed of shredded lettuce and top
with garnish of sliced green onions.
Serves 4.
FINGER STEAK
~Shared by Jim H., Calgary, Alberta, Canada
Strips of steak with a crusty coating. Kinda messy, but well worth it!
Kids eat these up! Cook time is for chilling. ~by MizzNezz
2¼ hours; 8 min prep
SERVES 4
1 lb boneless sirloin steak
1 egg
1 cup milk
1 1/4 cups flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon onion powder
oil (for frying)
Slice steak into strips.
Beat egg and milk.
Add dry ingredients; beat until smooth.
Add steak strips; toss to coat.
Chill for 2 hours or longer.
Fry in hot oil until light brown; 2-3 minutes.
Source: Recipezaar
SHRIMP SCAMPI
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
An elegant recipe to serve on a special occasion that is easy to
prepare.
Preparation 10 min.
Cooking 7 min.
Ingredients:
6 tablespoons LAND O LAKES® Unsalted Butter
2 tablespoons chopped shallots
1 tablespoon finely chopped fresh garlic
2 pounds (62 to 70) fresh raw medium shrimp, peeled,
deveined, rinsed
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons chopped fresh dill weed
Hot cooked pasta
Instructions:
Melt butter in 12-inch skillet until sizzling; add shallots and garlic.
Cook over medium-high heat until shallots are softened (2 to 3
minutes).
Add shrimp; cook, stirring occasionally, until shrimp turn pink (4 to 5
minutes). Stir in parsley, lemon and dill weed. Continue cooking until
flavors are blended (2 to 3 minutes).
Serve over hot cooked pasta.
Yield: 6 servings
BAKED RICE PUDDING
~Shared by Johnny, LA
Serves 6 to 8
4 cups milk
4 large eggs, lightly beaten
¾ cup sugar
2 teaspoons vanilla extract
1 ½ cups cooked long-grain white rice
1 cup raisins
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Oil a 2-quart casserole dish and set
aside.
In a saucepan, scald the milk and gradually add the eggs, stirring
constantly. Continue stirring and add the sugar, vanilla, rice and
raisins. Pour the mixture into the casserole, and sprinkle with the
nutmeg and cinnamon.
Set the casserole in a large baking pan and add enough water to come
halfway up the sides. Bake uncovered for about 15 minutes, then give
the mixture a stir with a fork.
Bake for 25 to 30 minutes longer, or until the pudding sets. Remove
from the oven and cool slightly before serving. Or, the pudding can be
chilled in the refrigerator before serving.
CHICKEN TETRAZZINI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 pound butter
1 cup flour
1 quartchicken stock
2 egg yolks
1/4 cup pimento -- chopped
1/4 cup sliced mushrooms
Italian and American cheese
Salt and pepper
4 pounds boiled chicken -- boned, chopped
1 cup boiled ham -- chopped
1/2 pound spaghettini -- cooked and drained
Melt butter in sauce pan, add flour and cook. Stir slowly until well
blended, without lumps. Add chicken, stock, mix well, then add egg
yolks and stir. Now add chicken, ham, mushrooms and pimentos, stirring
to mix all ingredients. Fold in spaghettini. Place in casserole dish,
sprinkle with grated American and Italian cheese, also melted butter.
Bake until cheese is melted golden brown.
ASPARAGUS HOLLANDAISE PUFF
~Shared by Doe, Oliver, B.C., Canada
1 c water
1/2 c butter
1/2 tsp salt
dash white pepper
1 c flour
1 c Swiss cheese
4 eggs
1 env Hollandaise sauce mix
3/4 lb fresh asparagus- about 18 spears, trimmed
5-oz thinly sliced ham, julienned
In lg pot, bring water, butter, slat & pepper to a boil. Add
flour & cheese, stir til a smooth ball forms. Take from heat,
let stand 5 mins. Add eggs, one at a time, beating well after each
addition. Continue beating til mix is smooth & shiny. Spread
dough over bottom of greased 10” quiche pan or pie plate, forming a
shell by pushing dough from centre towards the edges. Bake uncovered at
375 for 30 mins or til puffed around the edges & golden brown.
Meanwhile prepare hollandaise sauce according to directions. Add ½”
water to a lg skillet, add asparagus & bring to a boil. Reduce
heat, cover & simmer til crisp tender, 4 mins. Drain &
keep warm. Arrange ham & asparagus in centre of puff. Drizzle
with hollandaise & serve immed.
SUNDAY NIGHT CHICKEN SANDWICHES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (10 ounce) package frozen breaded chicken breast patties
1 (8 ounce)) carton guacamole dip
4 whole wheat hamburger buns, split
1/3 cup thick-and-chunky salsa
1/2 (9 ounce) package shredded lettuce
In skillet with very little oil, cook breaded chicken breast patties as
directed on package. Spread thin layer of guacamole dip on
bottom of each bun and top each with chicken patty; spread salsa on top
of patty. Place 3 to 4 tablespoons shredded lettuce over
salsa. Spread another thin layer of guacamole on top bun.
PEANUT BUTTER SHEET CAKE
~Shared by Linda H., Rosharon, TX
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
2/3 cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
3/4 cup milk
Frosting
1/2 cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped peanuts
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift
together the flour, baking powder and salt. Set aside. In a large bowl,
cream together the peanut butter, butter and brown sugar until light
and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons
vanilla. Beat in the flour mixture alternately with 3/4 cup milk,
mixing just until incorporated. Pour batter into prepared pan. Bake in
the preheated oven for 40 to 50 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool in pan.
To make Peanut Butter Frosting: In a large bowl, cream peanut butter;
gradually beat in half of confectioners' sugar. Add remaining
confectioners' sugar alternately with 1 cup of milk, beating until
smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on
top of cake and sprinkle with peanuts.
OLD-FASHIONED CHERRY TORTE
~Shared by Marilyn, Canton, OH
1 cup crushed saltines
1/2 cup butter melted
4 egg whites
1 tsp. white vinegar
1 tsp. vanilla extract
1/2 cup sugar
1 (21 oz) can cherry pie filling
1 3/4 cup heavy whipping cream whipped
Combine cracker crumbs and butter; press onto bottom of a greased 9x13
baking dish.
In a large bowl beat the egg whites, vinegar and vanilla on medium
speed until soft peaks form.
Gradually beat in sugar, 1 Tbsp. at a time, on high until stiffy glossy
peaks form and sugar is dissolved.
Spread meringue evenly over crust. Bake at 400 for 10 minutes
or until golden brown.
Cool completely on a wire rack.
Spread pie flling over meringue. Top with whipped
cream.
Refrigerate for at least 2 hours.
BIGARADE
(This name identifies the citrus treatment that turns ham steak into a
distinguished dish!)
~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 ham steak, ¾-inch thick*
Kitchen Bouquet
1 tablespoon salad oil
1 cup orange juice
1 tablespoon butter
1/3 cup orange marmalade
¼ teaspoon ginger
1 tablespoons cornstarch
Trim excess fat from the ham. Score remaining fat long the
edges. Brush all over with Kitchen Bouquet. Heat
the salad oil and brown ham steak on both sides, over medium
heat. Remove to a platter to keep warm.
To the fat in the pan, add the orange juice, butter, marmalade, ginger,
and cornstarch. Cook, stirring all the time, until the sauce
thickens, about 5 minutes. Put the ham in the sauce, cover
and simmer over medium-low heat 10 minutes longer. To serve,
cut into ½-inch slices across the grain.
Serves 6
*Madame Benoit: ”I like to use a precooked or ready-to-serve type of
ham steak for this dish.”
Suggestion: Serve with parsleyed rice and corn niblets.
VIDALIA ONION TART
~Shared by Luanne, FL
1 pie crust, homemade or bought
3 Tbsp. extra virgin olive oil
1 cup. julienne Vidalia onions
1 Tbsp. chopped thyme
salt and freshly ground pepper, to taste
1/2 Cup. Gruyere cheese, shredded (Swiss)
3 eggs
1/3 cup. heavy cream (Half & Half)
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
1/2 tsp. nutmeg
salt and freshly ground pepper, to taste
Prick bottom of pie crust and bake for 7 minutes at 350º.
Warm olive oil over medium heat. Sauté onions until translucent (about
4 minutes) Add thyme and season with salt and pepper. Spread onions in
pie crust and sprinkle with cheese.
Beat eggs. Add cream, herbs and seasonings. Pour over cheese and
onions. Bake for 40 minutes.
SLOW COOKER SWISS STEAK
~Shared by Treva, NC
1 & 1/2 to 2 lb. round steak
2 tbsp. flour
salt and pepper to taste
1 tbsp. salad oil
1 (16 oz.) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, cut up,
1 tbsp. steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper.
In large skillet, brown meat in oil. Pour off excess fat.
In slow cooker, combine meat with tomatoes, onion, celery and steak
sauce. Cover pot and cook on low for 6 to 8 hours or until tender.
Thicken juices with additional flour dissolved in a small amount of
water, if desired.
Makes 5 to 6 servings.
GENERAL TSAO'S CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients
Sauce:
1 1/2 tsp. garlic, minced
1 1/2 tsp. fresh ginger root, minced
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
Chicken:
3 skinless, boneless chicken breast halves, cut into bite size pieces
1 Tbsp. soy sauce
1/2 tsp. pepper
1 egg
1/4 cup cornstarch
1 cup canola oil (for frying)
1 cup carrots, chopped into thin diagonal slices
1 1/2 - 2 Tbsp. chili pepper paste (available in the produce section of
many store - in a toothpaste type tube) or use crushed chili peppers
3 Tbsp. cornstarch
1/4 cup water
1/2 cup green onion, sliced into diagonal pieces (for garnish)
Method
Prepare the Sauce: In a small bowl combine garlic, ginger, sugar, 1/4
cup soy sauce and white wine vinegar. Add hot chicken broth and stir
until sugar dissolves. Refrigerate until needed.
To Prepare Chicken: In a separate bowl, combine chicken, 1 Tbsp. soy
sauce and pepper. Stir in egg. Add 1/4 cup cornstarch and stir until
chicken is evenly coated.
Heat vegetable oil in skillet over medium high heat. Place chicken
pieces into skillet, letting excess coating drip off before adding.
Cook until crispy the remove to a paper towel covered plate.
Remove most of the oil from the skillet and return over medium high
heat. Add carrots and cook for one minute. Add chili pepper and cook
briefly. Add prepared sauce and cook briefly. Mix 3 Tbsp. cornstarch
with 1/4 cup water and stir until smooth. Add to cooking sauce a bit at
a time, until sauce thickens to desired thickness.
Return chicken to sauce and cook just until re-warmed. Transfer to
serving plate and sprinkle with green onions to garnish.
Source: Forty
Something
CROCKPOT CHINESE PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 1 pound pork tenderloins
1 tablespoon hoisin sauce
1 tablespoon tomato sauce
1 tablespoon low sodium soy sauce
1 teaspoon sugar
2 teaspoons minced fresh garlic
1 teaspoon grated peeled fresh ginger
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
1 teaspoon dark sesame oil
8 cups hot cooked Chinese egg noodles or vermicelli
1 cup shredded carrot
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
1/3 cup chopped dry roasted peanuts
1/3 cup chopped fresh cilantro
Trim fat from tenderloins; place tenderloins in a 4 1/2 quart slow
cooker. Combine hoisin sauce and next 5 ingredients; stir well and
drizzle over tenderloins in slow cooker. Cover with lid; cook on high
heat setting 1 hour. Reduce to low heat setting and cook 5 hours.
Remove pork from slow cooker, reserving cooking liquid. Let pork stand
10 minutes. Pour cooking liquid into a bowl; let stand 15 minutes. Skim
fat from surface of liquid. Wipe out inside of crockery insert with
paper towels. Shred pork with 2 forks.
Combine shredded pork and 1/4 cup cooking liquid in a bowl; toss well.
Cover and set aside.
Return remaining cooking liquid to slow cooker; stir in 1/4 cup soy
sauce, 1/4 cup vinegar and sesame oil. Cover with lid; cook on high
heat setting 10 minutes. Add hot noodles, carrot, green onions and
cilantro leaves to slow cooker; toss to coat. Cover and let stand 3
minutes. Serve pork over noodle mixture; sprinkle with peanuts and
chopped cilantro.
Makes 8 servings.
SAUSAGE AND SHRIMP GUMBO
~Shared by Johnny, LA
2 tablespoons vegetable oil
1 pound andouille smoked sausage, cut crosswise into 1/4-inch slices
(chorizo may be substituted)
2 tablespoons flour
1/2 cup chopped yellow onions
1/2 cup seeded and chopped green bell pepper
1 clove garlic, minced
2 cups chicken broth
2 cups sliced fresh okra or 1 (10-ounce) package frozen sliced okra,
thawed
1/2 teaspoon salt, plus more to taste
1/8 teaspoon cayenne, plus more to taste
1/2 teaspoon Tabasco
2 bay leaves
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions, green parts only
Cooked long-grain white rice (optional)
1. Heat 1 tablespoon of the oil in a large saucepan over medium-high
heat. Add the sausage and cook, stirring frequently, until brown, 5 to
7 minutes. Using a slotted spoon, transfer the sausage to a bowl.
2. In the same skillet, heat the remaining tablespoon of oil over
medium heat. Stir in the flour and cook, stirring constantly, until the
roux is light brown, about 2 minutes. Add the onions, bell peppers and
garlic and cook, scraping the brown bits from the bottom, until soft,
about 5 minutes. Stir in the broth and bring to a boil. Add
the sausage, okra, salt, cayenne, Tabasco and bay leaves. Cover, reduce
the heat to medium-low and simmer for 20 minutes.
3. Reduce the heat to low, stir in the shrimp and green onions and
simmer just until the shrimp turn pink, about 5 minutes. Remove the bay
leaves and season to taste with more salt and cayenne. Serve in soup
bowls, over hot rice if you choose.
Serves 6 to 8.
Source: Adapted from "Eula Mae's Cajun Kitchen," by Eula Mae Doré and
Marcelle R. Bienvenu.
CHOCOLATE COOKIE CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon
in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up
sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees
C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4
cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat
in eggs, one at a time, beating after each addition. Pour 1/3 of batter
into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining
batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from
oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread
evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and
leave in oven 30 minutes. Remove cheesecake, and let cool completely on
a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir
over low heat until chocolate melts, and then stir in 1 teaspoon
vanilla. Pour mixture over cheesecake while still warm. Refrigerate
until serving time. Should be at least 8 hours for refrigerator time,
remove about 1/2 hour to 1 hour before serving, remove ring from
springform pan, decorate to choice and get out your fork!
PAN-FRIED CHEESE CUTLETS
~Shared by Doe, Oliver, B.C., Canada
Serving Size : 4
1/2 pound Gruyere or Swiss cheese -- chilled
2 tablespoons Dijon mustard
1 egg -- lightly beaten
1/2 cup bread crumbs
4 tablespoons butter
Cut cheese into rectangular 4 1/2 x 1 x 3/8" slices. With a knife,
generously lather with mustard on both sides.
Dip each cheese slice in beaten egg. Pat each slice carefully in bread
crumbs on both sides. Bread crumbs must cover whole slice or cheese
will lose shape when cooked.
In a large frying pan, melt butter over medium-low heat. Add cutlets
and cook, turning once, until bread crumb crust is golden, 30 to 45
seconds on each side. Serve immediately.
Prep: 10 minutes
Cook: 4 to 6 minutes
Source:
365 Ways to Cook Vegetarian, Kitty Morse
COLORFUL BACON-RICE
~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.
1/4 pound bacon
2-1/2 cups cooked rice
1 (15 ounce) can sliced carrots, drained
1 (10 ounce) package frozen green peas, thawed
In large skillet, fry bacon until crisp. Drain bacon on paper
towels, leaving about 1/2 cup bacon drippings in skillet.
Crumble bacon and set aside. Add rice, carrots and peas to
skillet and cook, stirring occasionally until mixture is thoroughly
hot. Stir in bacon and serve hot.
ANGEL FOOD COCONUT CREAM CAKE
~Shared by Linda H., Rosharon, TX
1 (8- or 9-inch) purchased round angel food cake
1 can (21 ounce size) coconut pie filling
1 container (8 ounce size) frozen whipped topping, thawed
2 tablespoons coconut, lightly toasted
Split cake horizontally to make 4 layers. (To split, mark side of cake
with toothpicks and cut with long, thin serrated knife.) Place bottom
layer on serving plate; spread with 1/3 cup of the pie filling. Repeat
with 2 more layers. Replace top cake layer. Frost top and sides of cake
with whipped topping. Sprinkle top with coconut. Store in refrigerator.
CREAMY WHITE CORN
~Shared by Patrtcia, Charlevoix, MI
10 ears white corn - do not substitute
3 cups heavy cream
1/2 cup butter
Cut corn off cobs and put in top of double boiler. Cover with cream,
add butter and cook for 3 hours.
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!
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CHOCOLATE PEANUT BUTTER BOMBES
~Shared by Treva, NC
Kids of all ages are sure to love these creamy frozen bombes with the
peanut butter “surprise” inside!
1 package (8 ounces) fat-free cream cheese
3 tablespoons chocolate syrup
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
8 miniature peanut butter cups
1/2 cup fat-free hot fudge ice cream topping, warmed
2 tablespoons chopped salted peanuts
Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside.
In a large bowl, beat cream cheese and chocolate syrup until smooth.
Beat in confectioners' sugar; fold in whipped topping. Spoon into
prepared cups; insert a peanut butter cup into the center of each.
Cover and freeze for 4-5 hours or until firm. Invert bombes into
dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge
topping and sprinkle with peanuts. Yield: 8 servings.
Nutrition Facts One serving: 1 bombe Calories: 270 Fat: 8 g Saturated
Fat: 6 g Cholesterol: 3 mg Sodium: 224 mg Carbohydrate: 40 g Fiber: 1 g
Protein: 7 g
Diabetic Exch: 3 starch, 1 fat.
Source: Light & Tasty
FRENCH-STYLE GREEN BEANS WITH PIMIENTO AND
DILL SEEDS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: A touch of cider vinegar and dill seeds, plus a trio of chopped
vegetables, adds sparkle to this side dish.
INGREDIENTS
- 1 tablespoon light margarine
- 1 tablespoon water
- 9-ounce package frozen no-salt-added French-style green
beans
- 1/2 cup finely chopped celery (1 medium rib)
- 1/4 cup finely chopped onion
- 2 tablespoons chopped pimiento
- 1 tablespoon cider vinegar
- 1/4 teaspoon dill seeds - Pepper to taste
DIRECTIONS
In a medium saucepan, heat margarine and water over medium heat until
margarine melts, swirling to coat bottom.
Add beans and cook for 1 to 2 minutes, separating them with a fork.
Reduce heat to low and cook, covered, for 5 to 6 minutes, or until
beans are crisp-tender.
Stir in remaining ingredients and heat thoroughly. (Celery and onion
should remain crisp.)
Nutritional Information Per Serving: Calories: 35, Protein: 1 g,
Carbohydrate: 6 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 36 mg, Fiber: 2
g
Diabetic Exchanges: 1 Vegetable
Source: The New American Heart Association Cookbook
LOW-CARB CHICKEN A LA KING
~Shared by Maggie, TX
Ingredients:
2 cups cooked chicken or turkey
¼ cup chopped onion
1 small green pepper, chopped (about 3 oz)
1 small can of mushrooms or 4 to 6 oz fresh chopped mushrooms
2 Tablespoons oil or butter
¼ teaspoon black pepper
6 Tablespoons flour or less flour and a low carb alternative, see note
1 cup milk or unsweetened soy or almond milk (carb count is for
unsweetened soy or almond milk)
½ cup cream
1¼ cups chicken stock, or water with chicken Better than Bouillon or
regular bouillon
1 4 oz jar chopped pimentos
Salt if not using bouillon
Preparation:
1) Heat the oil or butter and saute' the onion for 2-3 minutes. Add the
green pepper and mushrooms, and cook until softening. Add black pepper.
2) Add the flour, if using as a thickener. Cook for 2 minutes before
adding liquids.
3) Add liquids. Add low-carb thickeners, and any flavorings such as
Better than Bouillon. Add salt if needed. Bring to a simmer and cook
for 3-4 minutes.
4) Add chicken/turkey and pimento. Heat through.
Serving Suggestions: Serve over "Cauli-Rice" or low-carb toast (such as
toasted Flax Meal Foccacia Bread). Alternatively, any low-carb pasta or
pasta substitute works well.
Nutritional Information: Using above recipe, each of 6 servings has 5
grams effective carbohydrate plus 1 grams fiber, 17 grams protein, and
237 calories. The flour adds 2 grams of carb per serving. If you use
only flour (6 tablespoons) to thicken, it would add 4 additional grams
per serving.
Source: Laura Dolson, About.com
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if you have a submission for the Heart Healthy Recipe section of
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SOBA
NOODLE SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
INGREDIENTS
- 20 ounces soba noodles
- 1-1/2 teaspoons arrowroot
- 8 fluid ounces Vegetable stock
- 3-1/2 fluid ounces lime juice
- 2 fluid ounces rice wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons minced fresh ginger
- 4 teaspoons grated lime zest
- 2 teaspoons minced garlic
- 2 tablespoons sesame oil
- 1/2 ounce cilantro, chopped
- 2 tablespoons vegetable oil
- 4 ounces fresh shiitake mushroom julienne
- 4 ounces snow peas, blanched
DIRECTIONS
Cook the noodles in boiling water until tender to the bite. Drain and
cool the noodles to room temperature.
Combine the arrowroot with enough stock to form a slurry. Bring the
remaining stock to a boil. Add the slurry and stir until thickened.
Cool to room temperature.
Combine the lime juice, vinegar, soy sauce, ginger, lime zest, and
garlic. Whisk in the thickened stock and sesame oil. Stir in the
cilantro.
Heat the vegetable oil in a small saute pan. Add the mushrooms and
saute until almost cooked. Add the snow peas and continue to saute
until the peas are bright green.
Toss together the noodles, snow peas, mushrooms, and vinaigrette. Serve
the salad at room temperature.
Nutritional Information Per Serving: (3 ounces) Calories: 130, Fat: 6
g, Cholesterol: 0 mg, Carbohydrate: 17 g, Sodium: 135 mg, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
Source: The
Professional Chef's Techniques of Healthy Cooking
SALMON WITH GRAPEFRUIT SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 3-1/2 ounces salmon plus 2 tablespoons sauce
INGREDIENTS
- 1/2 cup minced shallots or finely chopped sweet onion
- 2 teaspoons olive oil
- 1 large salmon fillet (1 pound), cut into 4 pieces
- 3/4 cup fresh grapefruit juice, preferably pink or ruby red
DIRECTIONS
Saute the shallots in the oil in a nonstick skillet until tender, about
4 minutes. Add the salmon and grapefruit juice. Cover and simmer over
low heat until the salmon is opaque, about 6 to 8 minutes. Transfer the
salmon to warm serving plates.
Increase the heat and simmer the juices about 2 minutes until reduced
to 1/2 cup; pour over the salmon.
Nutritional Information Per Serving: Calories: 242, Fat: 12 g,
Cholesterol: 70 mg, Sodium: 56 mg, Carbohydrate: 8 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1/2 Fruit, 4 Lean Meat
Source: The
New Family Cookbook for People With Diabetes
ICED MOCHA SHERBET
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cups evaporated non-fat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons carob powder
- 1 tablespoon crystalline fructose
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon instant coffee granules
- 1 tablespoon part-skim ricotta cheese
DIRECTIONS
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice
crystals. When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121, Cholesterol: 5 mg,
Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g
Diabetic Exchanges: 1 Milk, 1/2 Fruit
Source: Light
and Easy Diabetes Cuisine
SWORDFISH WITH MANGO CORIANDER SALSA
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 1-1/2 pounds swordfish steaks
- 1 teaspoon vegetable oil
Salsa Ingredients:
- 1-1/2 cups finely diced mango or peach
- 3/4 cup finely diced red peppers
- 1/2 cup finely diced green peppers
- 1/2 cup finely diced red onions
- 1/4 chopped fresh coriander
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
DIRECTIONS
Start barbecue or preheat oven to 425 degrees F.
Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish
for 10 minutes per inch thickness, or until if flakes easily when
pierced with a fork.
Meanwhile, in bowl combine mango, red peppers, green peppers, red
onions, coriander, lemon juice, olive oil and garlic; mix thoroughly.
Serve over fish.
Nutritional Information Per Serving (1/6 of recipe): Calories: 219,
Fat: 8 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 26 g, Sodium: 111
mg, Cholesterol: 49 mg
Diabetic Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat
Source: The
New Family Cookbook for People With Diabetes
OLD-FASHIONED BAKED CUSTARD
~Shared
by Mary S., Nashville, TN
Makes:
3 cups (6 servings)
INGREDIENTS
- 3 large eggs, slightly beaten, or 3/4 cup egg substitute
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 cups fat-free milk
- 1/2 teaspoon pure vanilla extract
- Pinch of ground cinnamon
DIRECTIONS
Preheat the oven to 325 degrees F.
In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir
in the milk and vanilla.
Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle
with cinnamon.
Set the filled custard cups in a shallow pan. Pour about 1 inch of hot
water in the pan around the custard cups.
Bake on the center rack of the oven for 35 minutes, or until a knife
inserted in the custard comes out clean. Serve hot, warm, or chilled.
Nutritional Information Per Serving: (1/2 cup) Calories: 82, Fat: 3 g,
Cholesterol: 108 mg, Sodium: 171 mg, Carbohydrate: 8 g, Dietary Fiber:
0 mg, Sugars: 8 g, Protein: 6 g
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
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!
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BANANA
AND GRAPE SMOOTHIE
~Shared by Treva, NC
Please note that this is very thin so you can add less orange juice if
you like them thicker.
1 cup purple grapes
1 banana
1/2 cup orange juice
Combine all ingredients in a blender and blend until well blended.
Makes 1 serving
GRILLED ROCK LOBSTER TAILS
~Shared by Mary S., Nashville, TN
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails
Preheat grill for high heat. Squeeze lemon juice into a small
bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white
pepper, and garlic powder. Split lobster tails lengthwise with a large
knife, and brush flesh side of tail with marinade. Lightly
oil grill grate. Place tails, flesh side down, on preheated grill. Cook
for 10 to 12 minutes, turning once, and basting frequently with
marinade. Discard any remaining marinade. Lobster is done when opaque
and firm to the touch. Yields: 2 servings
BLUE CHEESE DRESSING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 tbs. crumbled blue cheese or Roquefort
2 tbs. Milk
1/3 cup mayonnaise or sour cream
Dash garlic powder, optional
Salt and pepper
Combine all ingredients in a small bowl. Stir to blend. Chill.
CHICKEN FRIED STEAK
~Shared by Maggie, TX
Ingredients:
1/2 pound boneless beef sirloin steak (1/2 inch thick)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
Country Gravy:
2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper
Directions:
Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
Place flour and bread crumbs in separate shallow bowls. In another
shallow bowl, beat egg and water. Coat steaks with flour, then dip into
egg mixture and coat with crumbs.
In a large skillet, cook steaks in oil over medium heat for 1-2 minutes
on each side or until meat reaches desired doneness. Remove and keep
warm.
For gravy, stir flour into pan drippings until blended, loosening
browned bits. Gradually stir in milk. Bring to a boil over medium heat;
cook and stir for 2 minutes or until thickened. Season with salt and
pepper. Serve with steaks.
Yield: 2 servings.
Source: Cooking
for 2
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if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
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SWEET
ONION AND HERB GRILLED CHICKEN
This can be made with any pieces of chicken you choose. The key is in
the marinade.
6 servings
Marinade:
1 large sweet onion, chopped (about 2 cups)
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed coarsely chopped fresh Italian parsley
3 tblsp olive oil
2 tblsp sherry vinegar
2 tblsp minced garlic
Chicken:
1 1/4 lb boneless skinless chicken breast halves
1 lb boneless skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/3 cup chopped fresh basil
1. Blend onion and 2 tablespoons water in blender until smooth, adding
additional 1 tablespoon water if necessary. Strain through fine
strainer into small bowl, pressing with spatula to extract juices;
discard pulp. Return juice to blender, along with all remaining
marinade ingredients; blend until smooth. Reserve 1/4 cup of the
marinade; cover and refrigerate.
2. Pour remaining marinade in large resealable plastic bag. Add
chicken, turning to coat. Refrigerate 6 to 8 hours or overnight,
turning occasionally.
3. Heat grill. Remove chicken from marinade; discard remaining liquid.
Sprinkle chicken with salt and pepper. Grill, covered, over medium heat
or coals 8 to 10 minutes or until no longer pink in center, turning
once.
4. Sprinkle chicken with chopped basil; serve with reserved marinade.
Source: Epicurious
CROCK POT CHEESE & ARTICHOKE DIP
Ingredients:
8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped
Directions:
1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook
on low for 2 to 3 hours, until melted.
2. Stir well and serve with assorted crackers, bread cubes,
or chips.
SPINACH RING AU FROMAGE
3 Tbs. butter or margarine, melted
3 Tbs. flour
1 cup milk
2 cups (1/2 lb.) shredded cheddar cheese
1-1/2 cups uncooked finely chopped spinach
1-1/2 cups breadcrumbs
1/2 tsp. salt
1/2 tsp. pepper
3 eggs, beaten
Melt butter in a heavy saucepan over low heat; blend in flour, stirring
until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir
in milk; cook over low heat, stirring constantly, about 6 to 8 minutes
or until thickened. Stir in remaining ingredients in order given. Spoon
mixture into a well-greased 8-inch ring mold or 1-1/2 quart casserole.
Bake at 325 for 50 minutes or until firm. Unmold on heated plate.
Source: Southern Living 1979 Annual Recipes
GROUND BEEF AND POTATO CASSEROLE
1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water
Brown meat and drain fat. Put into a large, greased casserole and
sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix
soup, water, salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1 hour
at 350 degrees. Remove lid and top with grated cheese. Bake for 15
minutes longer.
Serves 6.
LIME MADELEINES
4 eggs
2/3 cup sugar
1/4 tsp. salt
1 tbs. lime juice -- freshly squeezed
2 tsp. grated lime rind
1 cup cake flour -- sifted
1/2 cup unsalted butter -- melted and cooled
Confectioners' sugar for garnish
Preheat oven to 350 degrees F. Grease a Madeleine pan, or use a non-
stick pan. Beat eggs, sugar, and salt on high speed until light, about
2 minutes. Blend in lime juice and grated lime rind. Gently fold in
flour and then the cooled butter, two tbs. at a time. Batter should be
loose, the consistency of sour cream. Spoon batter into the Madeleine
pan, filling molds 2/3 full. Bake in the center of the oven 11 to 12
minutes, or until cookies are firm and begin to shrink from the sides
of the pan. Press narrow ends of cookies to release them from the mold,
or use the tip of a knife to help. Cool cookies on a wire rack, pattern
side up. When ready to serve, arrange on a serving dish and sprinkle
with sifted confectioners' sugar.
Yield: about 40 cookies, 2 cookies per serving.
BBQ COUNTRY STYLE RIBS
5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a
roaster pan or electric skillet. Add country style ribs. Cover, place
in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric
skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place
in oven (skillet) 1/2 hour to 1 hour - remove and enjoy.
MAPLE PECAN PIE
3/4 c maple syrup
1 small box sugar-free vanilla pudding mix (not instant)
3/4 c evaporated skim milk
1 egg
1 T brandy
1 c pecans
8" pastry shell
Preheat oven to 400°. In a small bowl, combine maple syrup, pudding
mix, milk, egg, and brandy. Beat well until blended. Stir in nuts. Pour
into unbaked pie shell.
Bake for 10 minutes. Reduce oven temperature to 325° and bake for
another 35 to 40 minutes or until set in the middle. The pie will
appear to be soft but will firm-up when cool.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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