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A
to Z
Recipes
October 4, 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. I didn't forget about you all this past
Wednesday. I haven't been up to doing anything but my full-time job
(and having dental work that is a bit more taxing than I had imagined).
I've tried to make it up to you in today's issue. And... the GSEE (Great
Southeastern Escape) to New Smyrna Beach, Florida group sent recipes
along to share with you. I have added them to the Reader
Recipe Favorites section today. My thanks to those who
participated.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
The current Monthly Theme topic is announced in
today's issue. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
The Monthly Theme issue containing recipes from the
topic of "Around the World
with Recipes" will be posted next Sunday. It is
HUGE and well worth the wait!
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
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advertising. Here's the web site! Pass it along to people you know.
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"Democracy is
the recurrent suspicion that more than half of the people are right
more than half the time."
~ E. B. White, 1899-1985, American writer
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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HAPPY
FALL Y'ALL
~Shared by Treva, NC
Tumbling leaves of red and gold
Are drifting from the trees
A shifting of the seasons
Will bring a cooling breeze.
Pumpkins in the cornfields
Gold among the brown
Leaves of rust and scarlet
Trembling slowly down
Birds that travel southward
Lovely time to play
Nothing is as pleasant
As an autumn day!
By all these lovely tokens
September days are here
With summer's best of weather
And autumn's best of cheer!
HAVE A WONDERFUL FALL!
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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FROG
LEAP TEST
~Shared by Johnny, LA
Warning...this may make you crazy...!
Here is a little 'test' that is (supposedly) part of a second grade
computer class in China. Some figure it out right away. Others report
having to work on it for a week (or more) to solve it.
Click on the test below:
Frog
Leap Test
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Fabulous Fall Favorites"
What we're looking for are recipes that carry us through the Fall entertaining season. For the cooler days of Fall -- hearty meals and soups, tasty pies and cakes, and treats for Halloween. You could share your never-fail potluck casserole, pumpkin recipes, and pies that make the house smell wonderful while they're baking! If you have a special Thanksgiving or Christmas recipe to share, please do. This issue will be posted just in time for you to share with family and friends this year. (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 "Fabulous Fall Favorites"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Fabulous Fall Favorites".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Fabulous Fall Favorites".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Fabulous Fall Favorites" has a deadline of
October 31,
2009,
and will be posted on November 8, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Fabulous Fall Favorites"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you 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 October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arizona
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnisota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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~Shared
by Luanne, FL
A little boy was waiting for his mother to come out of the grocery
store. As he waited, he was approached by a man who asked, "Son, can
you tell me where the Post Office is?" The little boy replied, "Sure!
Just go straight down this street a coupla blocks and turn to your
right." The man thanked the boy kindly and said, "I'm the new pastor in
town. I'd like for you to come to church on Sunday. I'll show you how
to get to Heaven." The little boy replied with a chuckle. "Awww, come
on... You don't even know the way to the Post Office."
~Shared by Elise S., AZ
Be the kind of woman that when your feet hit the floor each morning the
devil says:
"Oh Crap, She's up!"
College Football Time Again?
~Shared by Johnny, LA
To really understand this, you need to live or have lived in the
South...as the saying goes....it's a Southern 'thang'! lol
Planning for the fall football season in the South is radically
different than up North. For those who are planning a football trip
South, here are some helpful hints.
Women's Accessories:
NORTH: Chap Stick in back pocket and a $20 bill in the front pocket.
SOUTH: Louis Vuitton duffel with two lipsticks, waterproof mascara, and
a fifth of bourbon. Money not necessary - that's what dates are for.
Stadium Size:
NORTH: College football stadiums hold 20,000 people.
SOUTH: High school football stadiums hold 20,000 people.
Fathers:
NORTH: Expect their daughters to understand Sylvia Plath.
SOUTH: Expect their daughters to understand pass interference.
Campus Decor:
NORTH: Statues of founding fathers.
SOUTH: Statues of Heisman trophy winners.
Homecoming Queen:
NORTH: Also physics major.
SOUTH: Also Miss America.
Heroes:
NORTH: Rudy Giuliani
SOUTH: Archie, Eli, and Peyton Manning
Getting Tickets:
NORTH: 5 days before the game you walk into the ticket office on
campus.
SOUTH: 5 months before the game you walk into the ticket office on
campus, make a large financial contribution and put name on a waiting
list for tickets.
Friday Classes After a Thursday Night Game:
NORTH: Students and teachers not sure they're going to the game,
because they have classes on Friday.
SOUTH: Teachers cancel Friday classes because they don't want to see
the few hung over students that might actually make it to class.
Parking:
NORTH: An hour before game time, the University opens the campus for
game parking.
SOUTH: RVs sporting their school flags begin arriving on Wednesday for
the weekend festivities. The really faithful arrive on Tuesday.
Game Day:
NORTH: A few students party in the dorm and watch ESPN on TV.
SOUTH: Every student wakes up, has a beer for breakfast, and rushes
over to where ESPN is broadcasting "Game Day Live" to get on camera and
wave to the folks up north who wonder why "Game Day Live" is never
Broadcast from their campus.
Tailgating:
NORTH: Raw meat on a grill, beer with lime in it, listening to local
radio station with truck tailgate down.
SOUTH: 30-foot custom pig-shaped smoker fires up at dawn. Cooking
accompanied by live performance from the Dave Matthews Band, who come
over during breaks and ask for a hit off bottle of bourbon.
Getting to the Stadium:
NORTH: You ask "Where's the stadium?" When you find it, you walk right
in.
SOUTH: When you're near it, you'll hear it. On game day it is the
state's third largest city.
Concessions:
NORTH: Drinks served in a paper cup, filled to the top with soda.
SOUTH: Drinks served in a plastic cup, with the home team's mascot on
it, filled less than half way with soda, to ensure enough room for
bourbon.
When National Anthem is played:
NORTH: Stands are less than an half full, and less than half of them
stand up.
SOUTH: 100,000 fans, all standing, sing along in perfect four-part
harmony.
The Smell in the Air after the First Score:
NORTH: Nothing changes.
SOUTH: Fireworks, with a touch of bourbon.
Commentary (Male):
NORTH: "Nice play."
SOUTH: "Dangit, you slow idiot - tackle him and break his legs."
Commentary (Female):
NORTH: "My, this certainly is a violent sport."
SOUTH: "Dangit, you slow idiot - tackle him and break his legs."
Announcers:
NORTH: Neutral and paid.
SOUTH: Announcer harmonizes with the crowd in the fight song, with a
tear in his eye because he is so proud of his team.
After the Game:
NORTH: The stadium is empty way before the game ends.
SOUTH: Another rack of ribs goes on the smoker, while somebody goes to
the nearest package store for more bourbon, and planning begins for
next week's game.
Nothing else in the universe comes even halfway close to the glories of
Southern football!
And for SEC Fans:
HOW MANY SEC STUDENTS DOES IT TAKE TO CHANGE A LIGHT BULB?
At VANDERBILT: it takes two, one to change the bulb and one more to
explain how they did it every bit as good as the bulbs changed at
Harvard.
At GEORGIA: it takes two, one to change the bulb and one to phone an
engineer at Georgia Tech for instructions.
At FLORIDA: it takes four, one to screw in the bulb and three to figure
out how to get stoned off the old one...
At OLE MISS: it takes six, one to change it, two to mix the drinks and
three to find the perfect J. Crew outfit to wear for the occasion.
At LSU: it takes seven, and each one gets credit for five Semester
hours.
At KENTUCKY: it takes eight, one to screw it in and seven to discuss
how much brighter it seems to shine during basketball season.
At TENNESSEE: it takes ten, two to figure out how to screw it in, two
to buy an orange lampshade, and six to phone a radio call-in show and
talk about how much they hate Alabama.
At MISSISSIPPI STATE: it takes fifteen, one to screw in the bulb, two
to buy the Skoal, and twelve to yell, "GO TO HELL, OLE MISS".
At AUBURN: it takes one hundred, one to change it, forty-nine to talk
about how they did it better than at Bama, and fifty to get drunk and
roll Toomer's Corner when finished.
At ALABAMA: it takes one hundred one, one to change it, fifty to
reminisce about how The Bear would have done it, and fifty to throw the
old bulb at an NCAA investigator.
At SOUTH CAROLINA: it takes 80,000, one to screw it in and 79,999 to
discuss how this finally will be the year that they have a decent
football team.
At ARKANSAS: None. There is no electricity in Arkansas
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!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
RECIPES SHARED DURING
OUR GATHERING IN NEW SMYRNA BEACH, FL:
ROASTED PECANS
~Shared by Julia, TX
(The ladies nibbled on these all week. Everyone loved them!)
4 cups pecan halves
3 TBSP butter, melted
1 tsp salt
In roasting pan, spread pecans one or two layers deep. Roast at 250
degrees for 30 minutes, stirring once. Remove from oven and pour melted
butter over pecans. Stir with wooden spoon to coat nuts. Return to oven
for 30 to 40 minutes, stirring 2 or 3 times. Add salt, and stir to
coat. Roast 5 to 10 minutes more. Store in an airtight
container.
FROG'S EYE SALAD
~Shared by Luanne, FL
In this recipe I left out the coconut as some people really don't like
it. I used pineapple tidbits instead of chunks and stirred in all of he
cool whip. I let the pasta and dressing set overnight in the fridge and
finished it the next morning. I also mixed all the fruit together and
let it sit in the fridge overnight. making it good and cold for the
next morning. May sound complicated, but it really goes fast. I don't
do complicated !!
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually
stir juice and egg into sugar mixture. Cook over medium heat, stirring
frequently, until mixture comes to a boil. Stir in lemon juice. Cool
mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse
with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover;
refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping,
marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate
until cold.
Top with remaining whipped topping; garnish with cherries, if desired.
Makes 12 servings.
MARGARITA CAKE
http://www.a2zrecipes.net/07152009.html
~Shared by Luanne, FL
(Lou made this for us when I posted it with a little hint of how great
it would be for our Florida gathering. It was wonderful and a HUGE hit
with the group!)
Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease
bottom only of 13x9-inch pan with shortening and lightly flour (or
spray bottom with baking spray with flour). In medium bowl, mix
pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press
gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime
peel and the egg whites with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter
over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs
back when touched lightly in center. Cool completely, about 2 hours.
Frost with whipped topping; sprinkle with additional lime peel. Store
covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4
cup; use 4 egg whites.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups
crushed pretzels.
Health Twist
Cut fat and calories in this cake by using fat-free whipped topping
instead of regular whipped topping to frost the cake.
Purchasing
Look for the bottled pale green nonalcoholic margarita mix in the soft
drink section of the supermarket. It is usually on the shelf with club
soda, tonic water and other mixers.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g
(Saturated Fat 8g, Trans Fat 1g); Cholesterol 15mg; Sodium 370mg; Total
Carbohydrate 45g (Dietary Fiber 0g, Sugars 25g); Protein 3g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron
3200%
Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Better Homes & Gardens
SHE-CRAB SOUP
~Shared by Rita K., Niceville, FL
I looked up a She Crab Soup Recipe that looks like the kind I ate at
Norwood’s that was so delicious. Thought it would be fun to
share something from our dinner out.
½ cup (1 stick) unsalted butter
7 tbsp all-purpose flour
3 cups milk, heated to almost boiling
2 tsp salt
4 cups heavy cream
1 lb. lump crabmeat, carefully picked free of all shell and cartilage
(preferably female crabs)
¼ cup Harvey’s Bristol Cream Sherry
1/8 tsp cayenne pepper or more to taste
Finely chopped parsley for garnish
Melt the butter over low heat in a large nonreactive saucepan and stir
in the flour. Cook stirring constantly for 2 minutes and then
slowly whisk in the hot milk and continue whisking until perfectly
smooth. Add the salt and cook stirring often until the
mixture comes to a boil. Stir in the heavy cream and cook at
a low simmer for 3-5 minutes until the milk and cream no longer taste
of raw flour. Add the crabmeat and cook gently for 5 minutes
longer. Cover the saucepan and remove it from the
heat. Allow it to rest in a warm place for 30 minutes to
develop the flavor of the crab.
Once the soup has rested and you are ready to serve return it to the
stove and gently bring to a simmer. Add the sherry and
cayenne pepper. Simmer briefly and taste for seasoning adding
more salt, cayenne pepper or sherry as needed. Serve in
heated bowls or demitasse cups. Garnish with the chopped
parsley.
Source: “The Secret Recipe Forum”
SHRIMP FRA DIAVOLO
~Shared by Rita K., Niceville, FL
The two shrimp recipes are the ones that I brought with me that I would
have considered making if Vonna didn’t want to make the vodka sauce
recipe.
1 cup finely chopped onion
2 cloves garlic, minced
2 Tablespoons olive oil
1 can (l lb.) tomatoes
1 can (15 oz.) tomato sauce
1/8 cup minced parsley
½ Tablespoon sugar
¼ teaspoon salt
1 teaspoon crushed oregano
1 teaspoon crushed basil
Dash cayenne pepper
l lb. cleaned raw shrimp, fresh or Frozen
12 oz. spaghetti, cooked and drained
Cook and stir onion and garlic in hot oil in large heavy saucepot or
roaster until onion is tender. Stir in remaining ingredients except
shrimp and spaghetti. Simmer uncovered over low heat 1 1/2 hours,
stirring occasionally, or until sauce is thick. Stir in shrimp; cook 10
to 20 minutes or until shrimp is pink and tender. Serve with hot
spaghetti.
* Run frozen shrimp under cold water to remove ice glaze before adding
shrimp to sauce.
TOMATO BASIL GREEK SHRIMP
~Shared by Rita K., Niceville, FL
2 c. peeled, seeded, chopped tomatoes
1 ½ lb. peeled shrimp
½ c. fresh basil, chopped
3 cloves minced garlic
3 bulbs minced shallots
¼ tsp oregano (more to taste)
½ lb. feta cheese crumbled
½ c. white wine
Salt and Pepper to taste
2 T. olive oil
Sauté garlic and shallots in olive oil. Add tomatoes, basil,
white wine, oregano, salt and pepper. In another pan BARELY
sauté shrimp in olive oil. DO NOT LET SHRIMP CURL!
Pour tomato mixture in a casserole dish. Add shrimp and
crumbled feta cheese over casserole. Bake at 400 degrees for
10 minutes.
Serve over fettuccini, spaghetti or linguini.
PERSIMMON BREAD
~Shared by Nancy C., Niceville, FL
3 eggs
1 cup oil
2 c. sugar
1 tsp vanilla
1 (8 oz.) can crushed pineapple drained
2 c. persimmon pulp
2 tsp soda
¼ tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 1/4 tsp baking powder
3 c. flour
1 c. nuts
1 c. raisins
Beat eggs, oil, sugar and vanilla until thick and foamy. Stir
in pineapple and persimmon pulp. Combine all dry
ingredients. Add to egg mixture. Gently blend in
nuts and raisins. Pour into 3 aluminum foil lined pans and
bake 1 hour in 350 degree oven.
HAWAIIAN BANANA NUT BREAD
~Shared by Nancy C., Niceville, FL
3 c. flour
2 c. sugar
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 c. chopped nuts
1 c. coconut
3 eggs, beaten
1 ½ c. vegetable oil
2 c. mashed bananas
1 (8 oz.) can crushed pineapple drained
2 tsp vanilla
Combine dry ingredients. Stir in nuts and coconut and set
aside. Combine remaining ingredients and add to dry
ingredients stirring just until moistened. Spoon batter into
2 greased and floured 9X5X3 inch loaf pans. Bake at 350
degrees for 1 hour or until done.
CANDY BAR BROWNIES
~Shared by Nancy C., Niceville, FL
(EVERYBODY asked for this recipe when Nancy served it to us. OMG! To
die for!)
Hershey’s Chunk Chocolate Brownie Mix (Sold at Sam’s Club)
Vegetable Oil
Water
Eggs
8 Hershey Chocolate Bars with Almonds
Prepare 2 packages of brownie mix following directions on the brownie
mix package. Grease a 9X13 inch cake pan and spread 1 package
of the prepared brownie mix in the pan. Place the 8 candy
bars over the mixture. Carefully spread the remaining
prepared brownie mix over the candy bars. Bake according to
the directions on the brownie mix package.
(You can also use any packaged brownie mix using 2 boxes per pan of
brownies. Ghirardelli’s is a very good substitute for the
Hershey’s brand if you can find it)
TREY'S TACO SOUP
~Shared by Trey, TX
(Trey made this for us and it was great. He multiplied this by 5. The
ladies used various garnishes including shredded cheddar, sour cream,
hot sauce, chips. Soup reheats well and was enjoyed as leftovers, too.)
1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch dressing seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans (Trey uses Ranch-Style beans)
1 can pinto beans (Trey uses Ranch-Style beans)
1 can whole kernel corn
Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add
to meat along with tomatoes. Simmer until well blended and hot. Eat and
enjoy.
Add a bit of grated cheese or sour cream and this simple soup is
perfect for cold nights.
COUNTRY KITCHEN BREAKFAST
CASSEROLE
~Shared by Maggie, TX
I made an adaptation of this for breakfast one morning.
Ingredients
1 pound sausage, hot or mild
1 pound bacon, chopped
1 package (5-1/2 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded Pepper Jack cheese
1/4 cup minced onion
8 eggs, beaten
2 cups half and half cream
1-1/2 cups milk
1-1/2 teaspoons dry mustard
Salt and pepper to taste
May garnish with chopped red and green pepper
Directions
Cook sausage and bacon in a large skillet, crumbling, until browned.
Drain, set aside.
Spread croutons on the bottom of a lightly greased 9 x 13 baking dish.
Cover croutons with cheddar and Pepper Jack cheeses.
Sprinkle cooked sausage, bacon, and onion over cheeses.
In a large bowl, beat together eggs, cream, milk, mustard, salt and
pepper.
Pour mixture evenly over meats.
Cover and refrigerate casserole for 8 hours.
Bake the casserole at 350 degrees for 45-60 minutes.
Let stand for about 20 minutes before serving.
Garnish with freshly chopped red and green peppers for a festive
presentation.
BREAKFAST-STYLE SAUSAGE
GRAVY & BISCUITS
(Cracker Barrel)
~Shared by Maggie, TX
I didn't get to make this, but it is the very best method for WHITE
gravy around. Perfect every time, even if you've never made gravy
before!
3 cups milk
6 tablespoons flour
salt and pepper, to taste
8 ounces spicy sausage
2 3/4 cups biscuit mix
3/4 cup milk
Combine 3 cups milk, flour, salt and pepper in a jar. Shake, covered,
until flour is dissolved. Pour into a skillet. Simmer for 15 minutes,
stirring constantly. Brown sausage in separate skillet, stirring until
crumbly; drain. Add to gravy, stirring occasionally.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough
forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450
degrees for 10 minutes or until brown. Ladle sausage gravy over split
biscuits.
LEEK DIP
~Shared by Maggie, TX
So easy! Another big hit with big groups.
1 pkg. Knorr Leek Soup mix (dry in envelope)
24 oz. Sour cream
Mix thoroughly; chill for 2 hours; serve with ridged potato chips.
HASH BROWN POTATO CASSEROLE
~Shared by Maggie, TX
Served this up for breakfast. Very good. I used shredded cheddar in the
mix and more on top.
Ingredients:
1 bag (32 oz.) frozen country-style hash-brown potatoes
1 cup shredded Cheddar cheese
2 cups sour cream
2 cans Campbell's® Condensed Cream of Potato Soup
1/4 cup chopped onion
1/2 cup grated Parmesan cheese
Salt & pepper to taste
Directions:
Combine all ingredients in large bowl. Pour into greased baking dish.
Cover.
Bake at 350°F. for 1 1/2 hr. Uncover and place under broiler for 2 to 3
min. to brown top.
Source: Campbell's Kitchen Table
SOUR CREAM FRUIT SALAD
~Shared by Maggie, TX
I made this to serve with breakfast and it was a big hit. The ladies
ate it along with lunch and breakfast at other seatings.
1 c. diced peaches, canned
1 c. diced pears
1 c. pineapple chunks
1 c. fruit cocktail
1 c. nuts, cut fine
1 c. miniature marshmallows
1/2 c. maraschino cherries, chopped
1 pt. carton sour cream
Drain all fruit. Mix with nuts, marshmallows, and sour cream. Cover and
chill overnight or several hours. Good as a dessert.
MY FAVORITE CHEESE BALL
http://www.a2zrecipes.net/04092008.html
~Shared by Maggie, TX
We didn't get around to making this, unfortunately. I've posted this
before but it is the best cheese ball recipe around. When it is
prepared, it is a solid pecan-coated ball. S-ooo good! I fixed this
recently for a retirement party and it was gone in a flash. I serve it
with Wheat Thins crackers but I saw people eating it with their fork
off their plates.
2 (8 oz.) pkgs. Philadelphia cream cheese
1 env. (powder form) Hidden Valley Ranch dressing mix
2 green onions, tops only, chopped
1 pkg. Buddig beef, finely chopped
2 oz pkg. chopped pecans
Put cream cheese in bowl and let set until soft. Then add the dressing,
onions, and Buddig, and mix well with hands. Form into a ball and place
in container and refrigerate for two hours. After chilled, put cream
cheese ball on wax paper and roll in chopped pecans.
CORN CASSEROLE
~Shared by Maggie, TX
Another dish I would have made had we the time.
2 cans shoe peg corn, drained
1 sm. can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. melted margarine
1/4 c. milk
Salt & pepper to taste
Stir all ingredients together and cook in uncovered casserole in 350
degree oven for approximately 30 minutes or until bubbles.
Recipe may be doubled.
Source: Cookbook USA CD
TODAY'S READER RECIPE FAVORITES:
STRAWBERRY-BLUEBERRY SHORTCAKES
~Shared by Mary H., Montreal, Canada
Shortcake:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated lemon peel (optional)
1/2 cup butter or margarine
1 cup buttermilk or sour milk (just add two tablespoons vinegar or
lemon juice to milk if you don't have buttermilk)
Filling/Topping:
1 3/4 cups (425 mL) 35% whipping cream
1/2 cup icing sugar or to taste
1 cup each: blueberries and sliced strawberries
Shortcake: Combine the first 6 ingredients. Cut in butter
until the mixture resembles coarse crumbs. Add buttermilk,
stirring until moistened. Spread dough in a greased and
floured, 8” square pan. Bake at 400 degrees F. for 17 to 23
minutes, or until golden. Cool.
Filling/Topping: Add icing sugar to whipped cream. Whip cream
to soft peaks. Cut cake into 8 rectangles. Cut each
piece in half, horizontally. Spoon berries on bottom half of
cake pieces. Top with a spoonful of cream. Place
cake tops on, add more berries and cream on top.
Serves 8.
BASIC CUSTARD
~Shared by Patricia, Charlevoix, MI
3 eggs, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla
Nutmeg to taste
Warm milk, add rest of ingredients and carefully mix. Pour into baking
dish and bake at 325 degs 30-40 minutes.
GREEK CHICKEN SALAD
~Shared by Charlie, Mobile, AL
INGREDIENTS
3 cups cooked chicken breast, cubed
2 medium cucumbers, peeled, seeded and chopped
1 1/4 cup feta cheese, crumbled
2/3 cup pitted ripe olives, sliced
1/4 cup parsley, snipped
1 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon oregano
3 cloves garlic, minced
Lettuce leaves
Pita bread halves
DIRECTIONS
In a large bowl, mix first 5 ingredients. In a separate small bowl, mix
mayonnaise, yogurt and oregano. Add mayonnaise mixture to chicken and
toss to coat. Cover and chill. Serve in pita halves lined with lettuce
leaves.
Serves 4 to 6.
HAM LOAF
~Shared by Johnny, LA
1 pound ham
1 pound lean pork
2 eggs
1 cup bread crumbs
1 cup milk
Mix and shape into small loaves.
Syrup:
1/2 cup vinegar
1/2 scant cup water
1 1/2 cups brown sugar
1 scant teaspoon dry mustard
Boil this and pour over the loaves in roaster. Bake slowly 2 hours.
(Makes 12-14 small loaves).
“As you can see, this recipe is almost 80 years old. Maybe this is one
that someone was looking to find.”
I added 4 teaspoons tomato paste to the loaf recipe (not the glaze for
the top).
DINNER IN A PUMPKIN
~Shared by Linda H., Rosharon, TX
1 small-med. sized pumpkin
1 onion, chopped
2 tablespoons oil
1 1/2 - 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz. can sliced mushrooms, drained
10 3/4 can cream of chicken soup
1 1/2 cups cooked rice
1 8-oz. sliced water chestnuts, drained
Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheat
oven to 350 degrees. In a large skillet, sauté onions in oil until
tender. Add meat and brown. Drain drippings from skillet. Add soy
sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring
occasionally. Add cooked rice and water chestnuts. Spoon mixture into
cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin
with filling, on a baking sheet. Bake 1 hour or until inside meat of
pumpkin is tender. Put pumpkin on a plate. Remove lid and serve. Scoop
cooked pumpkin from sides for vegetable.
Serves 6.
BOURBON CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
This recipe was on a package of Village Market Frozen Chicken Wings.
Apple Juice may be substituted for the bourbon. Sounds good to me! ~by
LEEZAH4
25 min; 5 min prep
Serves 4
16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup
Lightly coat large non-stick skillet with cooking spray. Place frozen
wings in a single layer in the prepared skillet.
In a small bowl, combine the remaining ingredients. Pour mixture evenly
over chicken.
Cover and cook over medium heat 20 minutes or until chicken is no
longer pink inside, turning wings often to prevent from sticking.
Source: Recipezaar
STEAMED TILAPIA FILLETS
~Shared by Jim D., WA
* Court-bouillon recipe below
* 1 lb. tilapia fillets
* Lemon juice as needed
* Salt and pepper to taste
* Paprika to taste
* Couple sprigs of thyme and/or parsley
Bring the court-bouillon to a boil.
While it's heating sprinkle the fish with some lemon juice and then
salt, pepper and paprika.
Place the fish in the steamer, add the herbs on top, cover, and steam
three to five minutes or until done.
Spoon some of the remaining court-bouillon over the fish as a sauce.
If you have room in the same pan, are using stackable steamers, or in
another steamer, place some broccoli sprinkled with lemon, lemon-pepper
seasoning, and salt for a tasty no-fat side dish.
COURT-BOUILLON
* 2 cups water
* 6 oz. white wine
* Juice of one lemon
* 1 onion, chopped
* 1 stick celery, chopped
* 2 garlic cloves, chopped
* 1 teaspoon black peppercorns
* 1 teaspoon coriander seeds
* 1 teaspoon salt
* 2 bay leaves
* Fresh thyme
* Fresh parsley
Bring all of the ingredients to a boil; simmer for eight- to ten
minutes and strain.
You can use the court-bouillon as poaching or steaming liquid for a
wide variety of seafood, vegetables or chicken.
Source: FoodReference.com
POTATO AND ONION CASSEROLE
~Shared by Treva, NC
3 or 4 lg. potatoes, peel & slice
2 onions, sliced
Layer in 2 quart casserole.
Dot with: 3 tbsp. butter
Mix together:
1 &1/2 c. hot water
2 tsp. instant chicken bouillon (I used chicken base)*
Mix, pour over casserole. Cover. Microwave on high for 17 to 20
minutes. Stir after 10 minutes. Uncover. Mix together:
1/4 cup shredded cheese
1 tsp. chopped parsley
Sprinkle over potato mixture. Microwave on high 1/2 to 1 minute longer.
*I added just a little Lawry's Seasoning Salt to the bouillon/water
mixture.
OLIVE GARDEN'S ALFREDO FETTUCCINE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
8 oz. Cream cheese cut in bits
3/4 cup Parmesan cheese (grated)
1/4 cup butter
1/4 cup milk
8 oz. Cooked, drained fettuccine
In a large sauce pan combine all ingredients but pasta, and cook, and
stir until smooth. Toss pasta lightly with sauce.
DOUBLE GINGER & OATMEAL BREAD (ABM)
~Shared by Doe, Oliver, B.C., Canada
The flavors of this loaf were inspired by a favorite cookie.
1.5 lb loaf:
1 1/4 c water
2 tbsp marg
3/4 tsp salt
3 tbsp sugar
3 tbsp skim milk powder
2 3/4 c flour
1/2 c quick oats
2 tsp ginger
1/4 c chpd crystallized ginger
1 1/4 tsp yeast
1/2 c chpd dates-optional
2 lb loaf:
1 1/2 c water
3 tbsp marg
1 tsp salt
1/4 c sugar
1/4 c skim milk powder
3 1/4 c flour
3/4 c quick oats
1 tbsp grd ginger
1/3 c chpd crystallized ginger
1 1/2 tsp yeast
3/4 c chpd dates-optional
Add all except dates, select sweet or basic white cycle. Add dates at
signal. Tips- Do not use instant oats in this recipe. If you use
preserved ginger or stem ginger, drain off all the syrup & dry
the ginger thoroughly. Raisins can be subbed for dates.
CHICKEN MARSALA SANDWICHES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup olive oil
3 cloves garlic, finely chopped
1/4 cup all-purpose flour Salt and pepper, if desired
1 lb chicken breast cut for scaloppine by butcher (or 1 lb boneless
skinless chicken breasts pounded to 1/8-inch thickness)
1 can (6 oz) Green Giant® B in B® sliced mushrooms, drained
1/2 cup Marsala (sweet) wine or apple juice
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
4 kaiser rolls
4 oz fontina cheese, sliced, shaved or grated*
1 tablespoon parsley flakes, if desired
1. In small microwavable bowl, mix oil and garlic. Microwave on High 1
minute; set aside. Place flour on plate; stir in salt and pepper. Coat
chicken with flour, shaking off excess.
2. In 12-inch nonstick skillet (1 1/2 inches deep), place 1 tablespoon
of the heated oil without garlic pieces. Heat oil over medium-high heat
1 to 2 minutes or until hot but not smoking. Add chicken, cutting large
pieces in half, if necessary, so all chicken fits in skillet; cook 4 to
6 minutes, turning once, until no longer pink in center and golden
brown. Remove chicken from skillet; place on plate and cover to keep
warm.
3. In same skillet, cook mushrooms over medium-high heat 1 minute,
stirring occasionally, until thoroughly heated. Stir in wine and soup
with heatproof rubber spatula or wooden spoon to scrape up brown bits
from bottom of skillet. Cook 5 to 7 minutes, stirring occasionally,
until thoroughly heated.
4. Meanwhile, set oven control to broil. Split rolls; place cut side up
on large cookie sheet. Broil 6 to 8 inches from heat 1 to 2 minutes or
until toasted and golden brown. Brush cut sides with remaining oil
mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to
60 seconds or until cheese is melted.
5. Return chicken to skillet. Reduce heat to medium-low; simmer
uncovered 2 to 3 minutes, turning chicken occasionally, until chicken
is coated with sauce. Divide chicken evenly among rolls. With slotted
spoon, divide mushrooms and onions over chicken. Pour wine sauce into 4
(4-oz) ramekins or dipping bowls. Sprinkle parsley on individual
plates; place sandwiches and ramekins of sauce for dipping on plates.
CRACKER CANDY BITES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2-1/4 cups round buttery crackers, coarsely broken-up
3/4 cup (1-1.2 sticks) butter
2 cups packed brown sugar
1 (12 ounce) package milk chocolate chips
Preheat over to 350 degrees. Place crackers in greased 9 x
13-inch baking dish. In saucepan, combine butter and brown
sugar and bring to boiling. Boil 3 minutes, stirring
constantly. Pour over crackers. Bake for 5 minutes
and turn oven off. Sprinkle chocolate chips over cracker
mixture. Return to oven and let stand for about 5 minutes or
until chocolate melts. Remove from oven and spread chocolate
evenly over cracker mixture. Cool, break into pieces.
PORK CHOPS SUPREME
~Shared by Luanne, FL
I am not a fan of lemon, but found this to be very savory.
4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and
pepper. Place pork chops in ungreased shallow baking pan. Top each pork
chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1
tablespoons ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning
sauce over the chops occasionally, an additional 30 minutes or until
the internal temperature reaches a temperature of 155°F on a
meat thermometer. Remove from oven and serve.
Makes 4 servings.
CRANBERRY DELIGHT SPREAD
~Shared by Marilyn, Canton, OH
8 oz. package cream cheese, softened
2 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. sugar
2 tsp. grated orange rind
1/8 tsp. cinnamon
1/3 cup finely chopped dried cranberries
1/3 cup finely chopped pecans
Buttery Crackers (Town House or Ritz)
In small mxining bowl beat together first 5 ingredients on medium speed
with mixer until fluffy. Stir in cranberries and pecans.
Refirgerate at least 1 hour before serving.
Garnish as desired.
Yield - 12 servings
BRAISED CELERY
~Shared by Pat, Merritt Island, FL
Serves 6
1 onion, minced
3/4 stick (6 Tbs) unsalted butter
2 large bunches celery, trimmed, strings discarded, and stalks
separated and halved crosswise
1/2 tsp dried thyme
1 bay leaf, crumbled
2 C chicken broth
1/2 dry white wine celery leaves for garnish
In a skillet cook the onion in 3 Tbs of the butter over moderate heat,
stirring until it is softened and spread the mixture in the bottom of a
1 quart baking dish. Layer the celery over the onion,
sprinkling each layer with some of the thyme, the bay leaf, and salt
and pepper to taste. Add the broth, 2 C water and the wine
and dot the mixture with the remaining 3 Tbs butter cut into
bits. Bring the liquid to a boil over moderate heat and
braise the celery, covered, in a preheated moderately slow oven (325F)
for 1 hour to 1 hour fifteen minutes or until it is tender.
Arrange the celery on a heated platter, nap it with some of the juices
and garnish with celery leaves.
Source: Gourmet 3/83
WAYNE'S JAMBALAYA
~Shared by Johnny, LA
This is Trixie's recipe...it is so good. Wayne is her husband.
2 pounds Pork Stew meat (cut small)
2 pounds smoked sausage (sliced like you like it)
2 pounds Ground Beef
1 16-oz bag of seasonings (celery, onions, green peppers, parsley, red
peppers)
3-4 Beef bouillon cubes
2 Teasp. Liquid Smoke
2Teasp. Worcestershire Sauce
2 Teasp Kitchen Bouquet
6 cups Long Grain Rice
10 cups of water
1 can Rotel diced (tomatoes, green chili's)
red pepper, salt, season all, garlic powder----to taste
In a large pot, (black iron pot if you have) place your pork stew and
brown it until it is good and brown. Next put in ground beef. Stir
until that is well browned, then put in your seasonings.
Stir until onions are clear. Put back well browned pork and stir again.
Then add sausage, letting mixture get good and hot.
Add rotel next, stirring really good. When sausage looks cooked add
water, letting it come to a boil. Add the rest of the seasonings.
Taste water, it should taste a little salty. When water comes back to a
boil add rice, stir good again. When all comes to boil again, put cover
on and cut fire way down. Do not lift the cover. Cook for about twenty
minutes. Then stir bringing bottom to top.
Cover again and wait 15-20 minutes again. Stir again, Check for rice
doneness. If there are no hard grains, it's ready to serve.
CHOCOLATE CHIP CHEESECAKE DIP
~Shared by Linda H., Rosharon, TX
Makes about 3 3/4 cups of dip.
1/2 cup raisins
1 tbsp brandy
2 cups cream cheese; softened
1/2 cup whipping cream
1/2 tsp vanilla extract
1/4 cup dark brown sugar
1 tsp cinnamon; ground
1/2 cup mini chocolate chips
Garnish: Cinnamon
Mix the raisins and brandy (making sure all the raisins are coated) and
let soak for 15 minutes.
In another bowl, beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend in the brown
sugar and cinnamon. Mix in the soaked raisins and chocolate chips,
blending well. Garnish with a light dusting of cinnamon. Serve at room
temperature. Store in refrigerator.
Suggested dippers: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes.
BACON BRUNCH BITES
~Shared by Jim H., Calgary, Alberta, Canada
INGREDIENTS:
I can of Pillsbury Recipe Creations
1/3 cup of shredded cheese
1/2 cup of bacon, chopped (about 10 slices of thick cut bacon)
1/2 an onion, chopped
1 egg
1/4 cup of whipping cream
DIRECTIONS:
Start frying your bacon and onion in fry pan. While cooking,
unroll dough and cut into squares, 12 of them;) Place squares
into the ungreased muffin cups. Spoon in your cheese then top
with the bacon & onion mixture on top of that. In a
bowl, beat your egg and cream together and pour about 1 tablespoon of
the cream mixture into each cup. Bake at 375' for 12-15
minutes.
Source: mywoodenspoon.com
QUICK CHICKEN PIE
~Shared by Jim D., WA
6 Servings
INGREDIENTS
1 2/3 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix
DIRECTIONS
In a bowl, combine vegetables, soup and chicken. Transfer to an
ungreased 9-in. pie plate.
In another bowl, combine egg, milk and biscuit mix just until
moistened. Pour over chicken mixture. Bake at 400 degrees F for 30-35
minutes or until golden brown.
Source: Quick Cooking magazine
GRAHAM CRACKER CRUNCH
~Shared by Treva, NC
2 packages graham crackers
2 sticks butter, (1/2 pound) (I use margarine)
1/2 cup sugar
1/2 tsp vanilla
chopped pecans
Preheat oven to 325.º
Break graham crackers into 1/4 pieces and place them on a cookie sheet.
Sprinkle chopped pecans over the crackers.
Boil the 2 sticks of butter and sugar for 3 minutes, stirring
constantly, then stir in 1/2 tsp vanilla to the mixture.
Spread the mixture over the crackers quickly because it thickens fast.
Bake for about 12 min. start watching it at about 8 min. for a light
golden brown.
IRISH LAMB STEW
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
INGREDIENTS:
3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
PREPARATION:
Over medium heat, brown lamb in butter and oil in a large stock pot or
Dutch oven. Add water, broth, and seasonings; cover and simmer for 1
hour. Remove surface fat. Add potatoes and onion; simmer, covered,
until vegetables are tender, about 15 to 20 minutes. Add peas and
simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to
simmering stew and simmer for about 1 minute, or until thickened. Taste
and adjust seasonings.
Serves 6.
CHOCOLATE TRUFFLE LOAF
~Shared by Doe, Oliver, B.C., Canada
1 lb semi sweet choc
1/2 c corn syrup
1/2 c butter
1/2 c heavy cream
1/4 c icing sugar
1 tsp vanilla
Melt tog choc, corn syrup and butter until they are bubbling slightly.
While that is melting in d.b. beat tog the 1/2c heavy cream with the
egg yolks. When choc mix is melted and mixed and slightly cooled,
slowly add egg yolk mix, beating continuously. It's important
to mix eggs in slowly and beat well as you wouldn't want scrambled
eggs. Cook 3 mins. Let cool to room temp, whisking occ. Beat 11/2c
heavy cream with icing sugar and vanilla until soft-med peaks form.
Fold this into choc mix until no streaks of white appear. Pour into
loaf pan, which has been lined with saran. Cover and chill overnight.
ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCOLLI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir
in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer,
stirring constantly, until thickened. Stir in pesto, parsley, garlic,
Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce
and hot sauce. Reduce heat to low and allow to simmer.
Meanwhile, place broccoli in a steamer over 1 inch of boiling water,
and cover. Cook until tender but still firm, about 2 to 6 minutes.
Drain.
Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1
teaspoon salt for 5 minutes, or until shrimp are pink.
In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and
serve.
APPLE SHORTCAKES
~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 (7 ounce package apple-cinnamon muffin mix
1/2 cup milk
1/4 cup sour cream
1/3 cup chopped pecans
APPLE-CINNAMON SAUCE:
1 (20 ounce) can apple pie filling
1/2 cup sugar
1/4 cup raisins
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees. In bowl, combine muffin mix,
milk, sour cream and pecans, stirring just until blended.
Pour into greased and floured 9-inch cake pan and bake for 10 to 12
minutes or until toothpick inserted in center comes out
clean. Cool completely and cut into squares. In
saucepan over medium heat, combine pie filling, sugar, raisins,
cinnamon and 1/4 cup water. Stir until well blended and serve
over shortcake squares.
FROZEN PEANUT BUTTER CUPS
~Shared by Barb C., Chula Vista, CA
8 oz. cool whip
1/2 cup peanut butter (I used extra crunchy)
2 tablespoons chocolate syrup
Line muffin pans with liners. With spoon, mix cool whip and peanut
butter until well combined.
Spoon even portions into muffin liners.
Top each with a swirl of chocolate syrup. Freeze 6-8 hours until
frozen.
Once solid, remove the pan and place into freezer bag or container.
Servings: 12
Source: LilBitsThisnThat@yahoogroups.com
CAULIFLOWER SOUP
~Shared by Mary S., Nashville, TN
2 cups frozen cauliflower
1, 13 3/4 oz., can chicken broth
1 cup milk
1, 10 oz., can cream of potato soup
1 tablespoons cornstarch
2 cups ham, diced (optional)
1/4 cup water
pepper to taste
This soup requires the ham so please don't leave it out. Cook
cauliflower in chicken broth, approximately 10 minutes. DO NOT DRAIN.
Add milk to potato soup. Slowly blend ¼ cup cold water, cornstarch and
pepper. Stir into soup. Pour soup mixture over cauliflower chicken
broth mixture, stirring until thick. Serve.
Makes 4 to 6 servings.
SHRIMP CASSEROLE
~Shared by Rita K., Niceville, FL
I got a new cookbook for my birthday called “An American Celebration”,
Recipes and Traditions of Celebration, Florida.
Here's a recipe I think sounded good from this book.
1 bunch green onions chopped
½ cup chopped green bell pepper
1 cup chopped celery
½ tsp. garlic powder
1 cup (2 sticks) butter
1 lb. shrimp, peeled and deveined
16 oz. egg noodles, cooked
16 oz. mild or hot Mexican style Velveeta Cheese
2 cups half and half
Sauté the green onions, bell pepper and celery with the garlic powder
in the butter in a skillet until tender. Add the shrimp and
cook until the shrimp are pink and opaque. Combine with the
noodles in a bowl and mix gently. Spoon into a greased baking
dish. Melt the cheese in a double boiler or
microwave. Spoon over the shrimp and noodle
mixture. Pour the half and half over the top. Bake
at 350 degrees for 30 minutes.
BOUDIN STUFFED PEPPERS
(Slap ya Mamma Good)
~Shared by Johnny, LA
4 Large Bell Peppers
4-6 links of Boudin
4-Cheese Blend (shredded)
1 can Rotel (tomato and green chiles)
Wash, top, and clean peppers. Sprinkle a little cheese in the
bottom of each pepper. Fill each pepper with boudin (removed
from the casing) and top with a spoon full of Rotel. Place a
generous portion of cheese on top of each one. Cover with
foil and place in a 350 degree oven for 45-50 minutes.
FIVE-LAYER ITALIAN DIP
~Shared by Linda H., Rosharon, TX
Makes: 2 cups or 16 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup pesto
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese
Preheat oven to 350°F. Mix cream cheese and Parmesan cheese. Spread
onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture.
Bake 15 min. or until heated through. Serve hot with assorted NABISCO
Crackers or sliced Italian bread.
Special Extra:
Garnish with sliced pitted ripe olives and fresh basil leaves.
Source: KraftFoods.com
CHILI SAUCE FOR DOGS AND BURGERS
~Shared by Jim H., Calgary, Alberta, Canada
Easy to make, and a must have stuffed in the bun with dogs or burgers.
Any left overs can be frozen. I freeze in half cup freezer-proof
containers, just reheat in the microwave to serve with burgers and hot
dogs, also wonderful on top of French fries, then topped with shredded
cheddar cheese yum!! This chili sauce is even better if made a day or
even days ahead of using. Also the recipe may be cut in half for a
smaller amount. All ingredients may be adjusted to suit taste. ~by
KITTENCAL
2½ hours; 20 min prep
Serves 12
2 lbs lean ground beef
2 tablespoons paprika
2 large onions, coarsely chopped
black pepper
1 tablespoon fresh minced garlic
1/2 teaspoon cayenne pepper (or to taste)
1 (5 ounce) can tomato paste
2 cups hot water
1 1/2 cups chili sauce
1/2 cup unseasoned breadcrumbs
1 1/2 tablespoons chili powder (or to taste, increase amount for a more
spicy taste)
2 tablespoons vinegar
salt
4 drops Tabasco sauce (or to taste)
In a saucepan, sauté the onions and garlic until soft.
Add in ground beef, and sauté until browned.
Add in all remaining ingredients (except bread crumbs) and vinegar.
Bring to a boil, stirring occasionally, boil for 5 minutes.
Add in bread crumbs and vinegar; mix to combine.
Simmer for about 2 hours, stirring occasionally.
Source: Recipezaar
SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE
~Shared by Jim D., WA
Makes 4 servings
Ingredients
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
¼ cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
½ cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
½ cup chopped chives (about 1 bunch)
Instructions
1. Place chicken between sheets of plastic wrap and pound with a meat
mallet or heavy skillet until flattened to an even thickness, about 1/2
inch. Season both sides of the chicken with 1/2 teaspoon salt. Place
1/4 cup flour in a shallow glass baking dish and dredge the chicken in
it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add the chicken and cook until golden brown, 1 to 2 minutes per
side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
Add shallots and cook, stirring constantly and scraping up any browned
bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1
tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2
teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce
heat to a simmer, and cook until heated through and no longer pink in
the center, about 6 minutes. Stir in sour cream and mustard until
smooth; turn the chicken to coat with the sauce. Stir in chives and
serve immediately.
Nutrition Information
Per serving: 244 calories; 9 g fat (3 g sat, 4 g mono); 72 mg
cholesterol; 8 g carbohydrate; 26 g protein; 0 g fiber; 679 mg sodium.
Nutrition bonus: Niacin (50% daily value), Selenium (31% dv).
CHICKEN STIR-FRY WITH NOODLES
~Shared by Treva, NC
A quick fix for busy weeknights, this fragrant stir-fry of chicken,
fresh ginger and bok choy is flavored with sesame oil, sherry, soy
sauce and hoisin sauce and served over warm angel hair pasta.
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1-1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
In a large pot with boiling salted water cook angel hair pasta until al
dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over
medium high heat. Saute onion and garlic until softened. Stir in
chopped chicken, and cook until chicken browns and juices run clear.
Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin
sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt.
Serve warm sprinkled with minced green onions.
STUFFED MEATBALLS WITH VODKA SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
Italian-style meatballs are stuffed with miniature balls of mozzarella
cheese and baked before being served with a vodka tomato sauce over
pasta of your choice. Grated carrots melt into the tomato sauce and
help neutralize the acidity of the tomatoes without adding any carrot
flavor. The vodka may be omitted if necessary. The sauce works well on
its own for any pasta dish. The meatball mixture may be formed into a
meatloaf, with or without the mozzarella cheese stuffing.
INGREDIENTS:
Vodka Sauce:
1 Tablespoon olive oil
1/2 cup minced sweet onion
4 cloves garlic, pressed
2 (14.5-ounce) cans petite-cut tomatoes
1 (6-ounce) can tomato paste
1 large carrot, finely grated
2 Tablespoons finely chopped fresh oregano or 2 teaspoons dried
2 cups water
1/4 cup vodka
Kosher salt and freshly ground pepper to taste
Meatballs:
1-1/2 pounds ground beef (preferably 80/20 ground chuck)
1/2 pound Italian-style pork sausage
2 extra-large eggs, slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic, pressed
1/2 cup minced sweet onion
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
24 (about) small balls fresh mozzarella cheese (about 1-inch in
diameter each - see Note)
1 tablespoon finely chopped fresh oregano
Hot cooked pasta such as penne, rigati, ziti, or linguine
Fresh oregano sprigs for garnish (optional)
PREPARATION:
Add pressed garlic and saute for 1 minute. Add chopped tomatoes, tomato
paste, grated carrot, oregano, water, and vodka, stirring to combine.
Gently simmer until thickened and vegetables begin to disintegrate. Add
additional water if tomato sauce becomes too thick. Season with kosher
salt and freshly ground pepper to taste. While sauce is cooking,
prepare meatballs.
Preheat oven to 400 F. Line a jelly roll pan with non-stick foil.
To make meatballs, lightly mix ground beef, sausage, eggs, bread
crumbs, garlic, sweet onion, oregano, salt, and pepper until combined.
Do not overmix.
Place about 2 tablespoons of meatball mix in your hand. Press a small
mozzarella cheese ball into the center of the meat. Form the meat
around the cheese until it is completely enclosed and round into a
ball. Repeat until all meat is used.
Bake about 25 minutes or until meatball juices show no pink color.
Transfer cooked meatballs to the vodka sauce. Serve over hot cooked
pasta and garnish with fresh oregano sprig, if desired.
Note: The small fresh mozzarella cheese balls are carried in the deli
section of most large markets and warehouse grocery stores. They come
in a tub submerged in water. If you cannot find the small balls, use
the larger mozzarella rounds cut into 1-inch squares.
Yield: 8 to 12 servings, depending on portion size
CARROT CAKE TOWERS
~Shared by Doe, Oliver, B.C., Canada
SERVINGS: 14 to 16 servings
CARB GRAMS PER SERVING: 34
1-1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely* shredded carrot (about 6 medium) (3 large for me)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly
beaten
1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2
cup granulated sugar
1/2 cup packed brown sugar or brown sugar substitute blend** equivalent
to 1/2 cup brown sugar
1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
Coarsely shredded carrot (optional)
Note: I used the regular sugar and the regular brown sugar.
Preheat oven to 350°F. Grease the bottom of a 15x10x1-inch baking pan;
line bottom of pan with waxed paper. Grease and lightly flour the waxed
paper and the sides of the pan. Set aside.
In a large bowl, stir together flour, flax seed meal, baking powder,
pumpkin pie spice, baking soda, and salt; set aside.
In another large bowl, combine finely shredded carrot, eggs, granulated
sugar, brown sugar, and oil.
Add egg mixture all at once to flour mixture. Stir until combined.
Spoon batter into prepared pan, spreading evenly.
Bake for 25 to 30 minutes or until a toothpick inserted near center
comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert
cake onto a wire rack. Cool completely.
Transfer cake to a large cutting board. Using a 2-inch round cutter,
make cutouts in the cake, leaving as little space as possible between
cutouts.
You should get 28 to 32 cutouts. (I used a 2.25" cutter as that's all I
had and didn't get that many ... obviously) :-P
For each serving, place one of the cake cutouts on a serving plate.
Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the
cake round. Top with a second cake round and about 1 tablespoon
additional frosting. If desired, garnish with coarsely shredded carrot.
*Test Kitchen Tip: Be sure to finely shred the carrots to prevent them
from sinking to the bottom of the pan during baking.
**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to
substitute for the granulated sugar and Splenda® Brown Sugar Baking
Blend to substitute for the brown sugar. Follow package directions to
use product amount equivalent to 1/2 cup granulated and 1/2 cup brown
sugar.
PER SERVING WITH SUBSTITUTE: Same as above, except 231 cal., 25 g
carb., 186 mg sodium. Daily values: 3% calcium. Exchanges: 1.5 other
carb. Carb choices: 1.5
***Test Kitchen Tip: If desired, save cake scraps and make parfaits by
layering the cake with thawed frozen light whipped dessert topping.
Fluffy Cream Cheese Frosting
In a medium bowl, beat 2 ounces softened reduced-fat cream cheese
(Neufchatel) with an electric mixer on medium to high speed until
smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup powdered
sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped
dessert topping. Fold about 1/2 cup of the topping into the cream
cheese mixture to lighten. Fold in the remaining whipped topping. Makes
about 1-3/4 cups.
Nutrition Facts Per Serving:
Servings: 14 to 16 servings
Calories 254
Total Fat (g) 11
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Cholesterol (mg) 3
Sodium (mg) 188
Carbohydrate (g) 34
Total Sugar (g) 19
Fiber (g) 3
Protein (g) 5
Vitamin A (DV%) 0
Vitamin C (DV%) 3
Calcium (DV%) 4
Iron (DV%) 6
Diabetic Exchanges
Other Carbohydrates (d.e.) 2
Fat (d.e.) 2
Source: Diabetic Living Magazine
WHITE BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 package yeast
2 teaspoons sugar
1/2 cup luke warm water
12 cups flour -- more if needed
4 cups luke warm water
2 eggs (beaten)
1 cup oil
1 tablespoon salt
3/4 cup sugar
Combine yeast, 2 tsp sugar and 1/2 cup luke warm water and let stand
for 5 or 10 minutes
Beat the eggs into the oil and mix the water yeast mixture, sugar, salt
luke warm water together in a large stainless steel bowl. Then stir in
white flour until the dough comes together and then start kneading the
dough with hands - keep adding small quantities of flour until the
dough is no longer sticky. Then knead the dough about 100 times, grease
the bowl with oil ;place the dough in the bowl and flip it to coat both
sides with the oil. Warm the oven slightly and let the dough rise in
the over for 1 to 1 and a half hours. Then punch the dough down and
place in small bread pans and let rise for about a half an hour.
I've found that you don't have to be precise on the measurements. You
can add less sugar, salt or more. More liquid also if you want. I don't
measure the flour because I keep adding it until it reaches the texture
that I want. In my convection oven I bake the loafs at 325F for 25-30
minutes. Using a conventional oven at 350F for 30- 35 minutes.
SOUTH AMERICAN CHICKEN
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
4 to 6 chicken thighs, skin removed
1/3 cup low sodium soy sauce
2 tablespoons lime juice
5 garlic cloves, crushed
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon leaf oregano
1 tablespoon vegetable oil
In small bowl, combine all ingredients, except chicken. Place chicken
in plastic freezer bag and pour mixture over chicken. Marinade in
refrigerator over night. Grill over medium coals until done.
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PAMPERED
CHICKEN
~Shared by Jim D., WA
Active Time: 30 Minutes
Total Time: 50 Minutes
4 servings
An ovenproof skillet is the key to this easy recipe. Breaded stuffed
chicken breasts are browned on one side on the top of the stove,
carefully flipped and transferred--still in the pan--to the oven to
finish cooking. This guarantees a nice brown crust and moist, tender
chicken.
INGREDIENTS
4 boneless, skinless chicken breast halves (about 1 pound), trimmed of
fat
4 slices Monterey Jack cheese (2 ounces)
2 egg whites
1/3 cup seasoned (Italian-style) breadcrumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
Lemon wedges for garnish
DIRECTIONS
Preheat oven to 400°F. Place a chicken breast, skinned-side down, on a
cutting board. Keeping the blade of a sharp knife parallel to the
board, make a horizontal slit along the thinner, long edge of the
breast, cutting nearly through to the opposite side. Open the breast so
it forms two flaps, hinged at the center. Place a slice of cheese on
one flap, leaving a 1/2-inch border at the edge. Press remaining flap
down firmly over the cheese and set aside. Repeat with the remaining
breasts.
Lightly beat egg whites with a fork in a medium bowl. Mix breadcrumbs,
Parmesan, parsley, salt and pepper in a shallow dish. Holding a stuffed
breast together firmly, dip it in the egg whites and then roll in the
breadcrumbs. Repeat with the remaining breasts.
Heat oil in a large ovenproof skillet over medium-high heat. Add the
stuffed breasts and cook until browned on one side, about 2 minutes.
Turn the breasts over and place the skillet in the oven.
Bake the chicken until no longer pink in the center, about 20 minutes.
Serve with lemon wedges.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 258 Fat. Total: 9g Carbohydrates, Total: 7g
Cholesterol: 81mg Sodium: 536mg Protein: 34g
Fiber: 1g % Cal. from Fat: 31% Fat, Saturated: 4g
Source: EatingWell Magazine
CHEESY BISCUIT TRIANGLES
~Shared by Treva, NC
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano, divided
1/2 teaspoon dried basil, divided
2 egg whites
1 egg
1 cup (4 ounces) crumbled feta cheese
1/2 cup reduced-fat ricotta cheese
1/3 cup 1% buttermilk
1/4 cup reduced-fat sour cream
In a bowl, combine the flour, baking powder, salt, 1/4 teaspoon oregano
and 1/4 teaspoon basil. Set one egg white aside. In a bowl, combine the
egg, cheeses, buttermilk, sour cream and remaining egg white; mix well.
Stir into the dry ingredients just until moistened.
On a lightly floured surface, roll dough into a 12-in. x 9-in.
rectangle. Cut into twelve 3-in. squares; cut each diagonally in half.
Place triangles on baking sheets coated with nonstick cooking spray.
Beat reserved egg white; brush over tops. Sprinkle with remaining
oregano and basil. Bake at 425° for 12-15 minutes or until golden brown.
Yield: 2 dozen.
Nutritional Analysis: One serving (2 biscuits) equals 128 calories, 4 g
fat (3 g saturated fat), 32 mg cholesterol, 360 mg sodium, 17 g
carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1
fat.
Source: Light & Tasty
CHUNKY PASTA SAUCE
~Submitted by Ann, Mims, FL
Your kitchen will smell heavenly when it's time to dish up this hearty
meal. With beef, pork and lots of veggies over pasta, this dish has it
all. Add the extra 1/2 cup water if you want your sauce a bit thinner.
-Christy Hinrichs of Parkville, Missouri
INGREDIENTS
1 pound ground beef
1/2 pound ground pork
2 cans (28 ounces each) diced tomatoes
1/2 to 1 cup water
1 can (6 ounces) tomato paste
1 medium onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 cup chopped carrots
2 tablespoons sugar
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon pepper
6 cups cooked bow tie pasta
DIRECTIONS
In a large skillet, cook beef and pork over medium heat until no longer
pink; drain.
Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato
paste, vegetables, sugar, garlic and seasonings. Cover and cook on low
for 6-7 hours or until vegetables are tender. Serve with pasta.
Yield: 8 servings.
Source: Simple
& Delicious
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PUMPKIN
RISOTTO
~Shared by Mary S., Nashville, TN
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
INGREDIENTS
- 1 pint Chicken or Vegetable Stock
- 10-1/2 ounces diced cheese pumpkin or other turban squash
- 2 ounces onion, diced
- 2 teaspoons minced garlic
- 5 ounces arborio rice
- 2 fluid ounces dry white wine
- 1-1/4 ounces Romano cheese, grated
DIRECTIONS
Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions, and garlic in a
small amount of the stock until the onions are translucent. Add the
rice and cook briefly.
Stirring constantly over medium to low heat, add the remaining hot
stock in 3 additions, making sure the rice absorbs each addition of
stock before adding the next. When properly cooked, the risotto should
have a creamy texture and be firm to the bite.
Remove the risotto from the heat and stir in the Romano.
Nutritional Information Per Serving: (3 ounces) Calories: 80, Fat:
1.5g, Cholesterol: 5mg, Sodium: 130mg, Carbohydrate: 12g, Dietary
Fiber: 1g, Sugars: 2g, Protein: 3g
Diabetic Exchanges: 1/2 Bread/Starch, 1 Vegetable
Source: The
Professional Chef's Techniques of Healthy Cooking
TERIYAKI SESAME VEGETABLES
~Shared
by Mary S., Nashville, TN
Yield: 4
servings
INGREDIENTS
- 1-1/2 teaspoon vegetable oil
- 1 teaspoon crushed garlic
- Half of a large sweet red or yellow pepper, thinly sliced
- Half of a large sweet green pepper, thinly sliced
- 1-1/2 cups snow peas
- 1 large carrot, sliced thinly
- 1/2 teaspoon sesame seeds
Sauce Ingredients:
- 1 teaspoon crushed garlic
- 1 tablespoon soya sauce
- 1 tablespoon rice wine vinegar or white wine vinegar
- 1/2 teaspoon minced gingerroot
- 1/2 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1-1/2 teaspoons vegetable oil
DIRECTIONS
Sauce: In a small saucepan, combine garlic, soya sauce, vinegar,
ginger, sesame oil, water, sugar and vegetable oil; cook for 3 to 5
minutes or until thickened and syrupy.
In large non-stick skillet, heat oil; saute garlic, red and green
peppers, snow peas and carrot, stirring constantly, for 2 minutes.
Add sauce; saute for 2 minutes or just until vegetables are
tender-crisp. Place in serving dish and sprinkle with sesame seeds.
Nutritional Information Per Serving (1/4 of recipe): Calories: 128,
Fat: 8 g, Carbohydrate: 13 g, Fiber: 2 g, Protein: 3 g, Sodium: 256 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
SPAGHETTI ORIENTAL
~Shared by Mary S., Nashville, TN
Yield: Makes 6 side dish servings.
INGREDIENTS
- 1 box Dreamfields Spaghetti (see note)
- 1 tablespoon peanut oil
- 3 tablespoons chopped unsalted peanuts
- 1 to 2 small Thai chiles, minced
- 1/4 cup water
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 1 cup chopped hearts of palm
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon zest - Fresh cilantro leaves (optional)
- Chopped unsalted peanuts (optional)
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium heat. Cook peanuts and
Thai chile 1 minute, stirring frequently. Stir in water, soy sauce and
lemon juice. Cover and simmer 3 minutes.
Drain pasta. Add to skillet. Add hearts of palm, cucumber, cilantro,
mint and lemon zest; toss to combine. Cook 3 minutes. Garnish with
cilantro and peanuts, if desired.
Nutritional Information (Per Serving) Calories: 281; Protein: 11g;
Sodium: 269mg; Cholesterol: 0mg; Fat: 5g; Saturated Fat: 0.7g; Dietary
Fiber: 6g; Digestible Carbohydrates: 13g
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 54g
carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
FRESH SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 cups (4 servings)
INGREDIENTS
- 5 cups (5 ounces) packed torn spinach leaves (about 1/2 of
a 10-ounce bag), washed and thick stems removed
- 1-1/2 cups (3 ounces) thinly sliced mushrooms
- 1/3 cup thinly sliced red onion rings
- 1/3 cup prepared fat-free or light red French or honey
Dijon salad dressing
- 1/8 teaspoon freshly ground pepper
- 1/4 cup croutons (optional)
DIRECTIONS
In a large bowl, combine the spinach, mushrooms, and onion; toss to
mix.
Drizzle the dressing over the salad; toss to coat the greens. Sprinkle
the salad with freshly ground pepper and top with croutons if desired.
Nutritional Information Per Serving: Calories: 50, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 208 mg, Carbohydrate: 10 g, Dietary Fiber: 1
g, Sugars: 7 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable
Source: Light
and Easy Diabetes Cuisine
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons olive oil
- 1 pound assorted mushrooms (white and cremini, trimmed and
sliced; shiitake, stems removed and caps sliced)
- 1 large shallot, finely chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh tarragon or 1
teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 small skinless, boneless chicken breast halves (1-1/2
lbs)
- 1 cup chicken broth
- 1/4 cup dry white wine
DIRECTIONS
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until
mushrooms are golden brown and any liquid has been evaporated, 12 to 15
minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and
pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until
very hot. Add chicken and cook until chicken is golden brown and loses
its pink color throughout, about 4 minutes per side. Transfer chicken
to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom
mixture to skillet; cook 1 minute, stirring until browned bits are
loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving (1/6 of recipe): Calories: 212,
Fat: 7 g, Protein: 29 g, Carbohydrate: 7 g, Cholesterol: 66 mg, Sodium:
437 mg
Diabetic Exchanges: 4 Lean Meat, 1/2 Bread/Starch
Source: The
All New Good Housekeeping Cookbook
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QUICK
"CHEESECAKE"
~Shared by Jim D., WA
Smear ricotta cheese and your favorite jam on graham crackers for an
instant "cheesecake."
Servings: 2
Total Time: 5 minutes
Ease of Preparation: Easy
Ingredients:
4 whole-wheat graham crackers
4 tablespoons part-skim ricotta cheese
8 teaspoons jam
Steps:
1: Spread each graham cracker with 1 tablespoon part-skim ricotta
cheese and 2 teaspoons jam.
Nutrition: (Per serving)
Calories - 239
Carbohydrates - 42
Fat - 6
Saturated Fat - 2
Monounsaturated Fat - 1
Protein - 7
Cholesterol - 10
Dietary Fiber - 2
Potassium - 39
Sodium - 259
Source: EatingWell Test Kitchen
SAUTEED SUGAR SNAP PEAS
~Shared by Mary S., Nashville, TN
1 teaspoon olive oil
3/4 pound sugar snap peas
1/4 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Lemon wedges
Heat oil in a nonstick skillet over medium heat. Add peas; stir-fry 3
minutes or until crisp-tender. Sprinkle with basil and next 3
ingredients; stir-fry 1 minute. Serve immediately with lemon wedges.
Yield: 2 servings.
CUCUMBER CHICKEN SALAD SANDWICHES
~Shared by Maggie, TX
Dress up chicken salad with crunchy cucumber and dill for this summery
sandwich that’s ready in just 10 minutes. If you’re watching salt, omit
it from each handheld to save 295 mg per serving.
CATEGORY Lower Fat
PREP 10 min.
TOTAL 10 min.
INGREDIENTS
1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed
2 lettuce leaves
4 slices tomato
2 sandwich buns, split
DIRECTIONS
In a small bowl, combine the first five ingredients. Place lettuce and
tomato on bun bottoms; top with chicken salad. Replace bun tops.
Yield: 2 servings.
Source: Light & Tasty
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BREAKFAST
CASSEROLE
16 slices Bread
8 slices Cheese
6 slices Canadian Bacon
1/2 tsp Seasoned Salt
1/2 tsp Paprika
6 Eggs
1-1/2 cups Milk
1 stick Butter
Cut crust off bread. Place 8 slices in 9 x 13 pan. Top with cheese and
Canadian bacon. Mix salt, paprika, eggs and milk--pour over top with
remaining bread. Refrigerate over night. Melt butter and pour over top.
Bake at 300° for one hour-uncovered.
Source: Generations of Recipes, an e-cookbook given to me by Barb,
Chula Vista, CA
AUSSIE CHICKEN
Found this little gem as I was rummaging through recipes for the theme
issue. I didn't include it as it isn't really authentic... just similar
to one an Aussie restaurant (Outback) serves up. But I tried it and it
is very good!
Prep Time: 25 Minutes.
Cook Time: 25 Minutes.
Ready In: 1 Hour 20 Minutes.
Makes 4 servings.
Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch
thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
Directions:
1. Rub the chicken breasts with the seasoning salt, cover and
refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a
large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise
and dried onion flakes. Remove half of sauce, cover and refrigerate to
serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in
the skillet and saute for 3 to 5 minutes per side, or until browned.
Remove from skillet and place the breasts into a 9x13 inch baking dish.
Apply the honey mustard sauce to each breast, then layer each breast
with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and
chicken juices run clear. Garnish with parsley and serve with the
reserved honey mustard sauce.
Nutrition per serving
Calories 817
Total Fat 46 g
Cholesterol 124 mg
Sodium 1718 mg
Total Carbohydrates 57.3 g
Dietary Fiber 1.5 g
Protein 48.8 g
Source: Safeway.com
ENCHILADA CASSEROLE
This is a tried & true keeper. Some folks don't like onions
(Trey doesn't) so they can be omitted with tasty results. I also enjoy
garnishes like chopped cilantro, sliced black olives, and chopped
jalapeno peppers.
1 1/2 pounds Hamburger
1 ea White Onion chopped
12 ea Corn Tortillas
2 cans (12 oz) Enchilada Sauce
2 cans (4 oz) Green Chilies chopped
1 can (12 oz) Cream of Chicken Soup
1 can (12 oz) Cream of Mushroom Soup
2 cups Cheddar and jack cheese shredded
Instructions
Brown hamburger and onion. Pour off fat. Cut tortillas into 1" squares
and mix with all the other ingredients except cheese in a large bowl.
Add drained hamburger. Mix and pour into a 9x13 glass casserole. Spread
cheese evenly over mixture. Bake covered at 375 for 1 Hour. Serve with
Sour cream and Salsa.
Serves 6.
TGI FRIDAY'S SPICY CAJUN PASTA
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving
dish and top with chicken breast. Garnish with Parmesan cheese and
parsley.
Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water
to form a slurry)
Salt and pepper to taste
Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions,
saute one minute, then add peppers and continue to saute another
minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and
cayenne pepper. Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency. Season with salt and
pepper.
Serves three to four.
FAMILY FAVORITE GRILLED STEAK
1 cup ketchup
1/4 cup cider vinegar
1 Tbs. prepared horseradish
2 Tbs. prepared mustard
1/2 tsp. liquid smoke
1/4 tsp. coarse ground black pepper
1/2 lb. beef top round steakd (3/4-inch thick)
GRILL DIRECTIONS:
1. In 12x8-inch (2-quart) baking dish or large resealable plastic bag,
combine all ingredients except steak; blend well. Add steak; turn to
coat. Cover dish or seal bag. Refrigerate at least 24 hours, turning
occasionally.
2. Heat grill. When ready to grill, remove steak from marinade; reserve
marinade. Place steak on gas grill over medium-high heat or on charcoal
grill 4 to 6 inches from medium-high coals. Cook 10 to 20 minutes or
until of desired doneness, brushin steak with marinade and turning once
or twice during cooking.
3. In small saucepan over medium-high heat, heat remaining marinade
until mixture comes to a boil, stirring occasionally. Serve hto
mariande with steak.
6 servings.
BROILER DIRECTIONS:
1. Marinate steak as directed above.
2. Remove steak from marinade; reserve marinade. Place steak on broiler
pan. Broil 4 to 6 inches from heat for 10 to 20 minutes or until of
desired doneness, brushing steak with marinade and turning once or
twice during cooking. Continue as directed above.
Ingredient Info: Liquid smoke is a flavoring that enhances recipes
without adding unnecessary fat, sodium, or cholesterol. It is made by
capturing and condensing the smoke of burning hickory wood, then
combining it with cold mountain water to create a 100 percent natural
flavoring product. Liquid smoke can be found in the condiment section
of the supermarket near the barbecue sauces.
Menu Suggestion: For an old-fashioned family supper, put this steak on
a bill of fare with corn on the cob, fresh tomatoes and chocolate cake.
Source: Pillsbury Classic Cookbooks, Easy Summer Recipes, 1996
ZUCCHINI-CORNMEAL SPOONBREAD
Be sure to thoroughly drain the shredded zucchini so the spoonbread is
creamy, not watery. Serve it with grilled meats or fish.
3 cups shredded zucchini (about 3 medium zucchini)
3 eggs
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup chopped onion
1/2 cup melted butter or vegetable oil
1/4 teaspoon salt
1 1/2 cups cornmeal
1. Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with
cooking spray. Place zucchini in large strainer set over bowl; let
stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
2. Whisk eggs in large bowl until blended. Stir in sour cream, cheese,
onion, butter and salt until combined. Stir in zucchini and cornmeal
until blended. Pour into gratin dish.
3. Bake 25 minutes or until edges are golden brown and knife inserted
in center comes out clean.
8 servings
PER SERVING: 355 calories, 24.5 g total fat (14.5 g saturated fat),
10 g protein, 24.5 g carbohydrate, 145 mg cholesterol, 275 mg sodium,
3 g fiber
TOASTED PECAN CHOCOLATE CAKE
1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant Pudding Mix
3 eggs
3/4 c. oil
1 1/2 c. milk
Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350
degrees. Cool and frost.
FILLING AND FROSTING:
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1 1/2 sticks butter
2 tsp. vanilla
1-2 sq. chocolate, melted
Beat butter and cream cheese until smooth. Beat in powdered sugar and
vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted
pecans. Spread between layers and on top. To remaining 1/3, add melted
chocolate. Spread on outside of cake.
Source: Cooks.com
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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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