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A
to Z
Recipes
October 14, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web site to
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. We certainly enjoyed the cool front that
came through here last weekend. Heck, we had temps in the 60's and
70's. As some of you may know, I am a cold weather lover (no sleet or
snow for driving, please!) and welcome winter with open,
mosquito-bitten arms!
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.
I am extremely gateful to these readers for helping
defray a2z's October expenses recently. They also happen to be some of
the nicest people I know:
Rita
K., Niceville, FL
Anita K., Battle Ground, WA
The current Monthly Theme topic is announced is "Fabulous Fall Favorites".
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 the remaining
recipes from the topic of "Around
the World with Recipes" will be posted next
Sunday. It is HUGE and well worth the wait!
You'll be tickled pink when you take a gander at the recipes and other
goodies in today's issue. You guys have truly outdone yourself and made
me proud. I've received some nice emails the past few days telling me
how much the newsletters are enjoyed. That makes it all worth the
effort, believe me. If you own a cookbook, please type up ONE recipe
and send it in to share. Knowing someone else appreciates our
efforts ought to make us a little less lazy,
wouldn't you agree? My thanks to all who helped with today's issue.
We'll see you here again on Sunday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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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~Shared
by Treva, NC
Worry is the senseless process of cluttering up tomorrow's
opportunities with leftover problems from today.
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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OCTOBER’S
SHAWL
~Shared by Treva, NC
October is a splendid month
Wrapped in a flaming shawl
It holds the richest treasures
As the summer turns to fall.
The brilliant leaves swirl to the earth
Colors of orange and brown
Dipped in scarlet and touched with bronze
They fall tumbling to the ground.
The grass is dying, the flowers are gone
October is taking his stand.
He is paving the way for winter
Leaving his mark upon the land.
He does his job so silently
Splashing the woodlands with gold
To be altered by ruthless ‘Ole Winter
Who enters so careless and bold.
He will crinkle the leaves that you’ve colored
Causing a state of despair
And cover the day with a blanket of gray
Forgetting you ever were there.
But, although your radiant flame must die
And the delicate leaves do fall
You’ve paved the way for snowflake days
As winter drapes your shawl.
~ by Marilyn Ferguson © ~
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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Important
Safety Information
~Shared by Pat, Merritt Island, FL
Driving in the rain
A 36 year old female had an accident several weeks ago and totaled her
car. A resident of Kilgore, Texas she was traveling between
Gladewater & Kilgore. It was raining, though not
excessively, when her car suddenly began to hydro-plane and literally
flew through the air. She was not seriously injured but very
stunned at the sudden occurrence!
When she explained to the highway patrolman what had happened, he told
her something that every driver should know - NEVER
DRIVE IN THE RAIN
WITH YOUR CRUISE CONTROL ON ! She
thought she was being
cautious by setting the cruise control and maintaining a safe
consistent speed in the rain.
But the highway patrolman told her that if the cruise control is on
when your car begins to hydro-plane, and your tires lose contact with
the pavement, your car will accelerate to a higher rate of speed making
you take off like an airplane. She told the patrolman that
was exactly what had occurred.
The patrolman said this warning should be listed, on the driver's seat
sun-visor - NEVER USE THE
CRUISE CONTROL WHEN THE PAVEMENT IS WET OR
ICY, along with the airbag warning. We
tell our teenagers to
set the cruise control and drive a safe speed - but we don't tell them
to use the cruise control only when the pavement is dry.
The only person the accident victim found who knew this (besides the
patrolman), was a man who had had a similar accident, totaled his car
and sustained severe injuries.
NOTE: Some vehicles (like the Toyota Sienna Limited XLE) will not allow
you to set the cruise control when the windshield wipers are on.
If you share this with 15 people and only one of them doesn't know
about this, then it was all worth it. You might have saved a
life.
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
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information:
Your
Name (first name required)
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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
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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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Toddler
Property Laws
~Shared by Mary H., Montreal, Canada
1. If I like it, it's mine.
2. If it's in my hand, it's mine.
3. If I can take it from you, it's mine.
4. If I had it a little while ago, it's mine.
5. If it's mine, it must never appear to be yours in any way.
6. If I'm doing or building something, all the pieces are mine.
7. If it looks just like mine, it's mine.
8. If I think it's mine, it's mine.
9. If I... Oops! I'm sorry, I goofed! Instead of typing in the Toddler
Property Laws, I've been typing in Bill Gates' primary business plan.
King of the Castle
~Shared by Jim D., WA
The husband had just finished reading a new book entitled, 'You Can Be
the Man of Your House.' He stormed to his wife in the kitchen
and announced, 'From now on, you need to know that I am the man of this
house and my word is law. You will prepare me a gourmet meal
tonight, and when I'm finished eating my meal, you will serve
me a sumptuous dessert. After dinner, you are going to go
upstairs with me and we will have the kind of $ex that I
want. Afterwards, you are going to draw me a bath so I can
relax. You will wash my back and towel me dry and bring me my
robe. Then, you will massage my feet and hands.
Then tomorrow, guess who's going to dress me and comb my
hair? The wife replied, 'The funeral director would be my
first guess.'
In Honor of Stupid People . . . .
~Shared by Jim D., WA
In case you needed further proof that the human race is doomed through
stupidity, here are some actual label instructions on consumer goods.
On a Sears hairdryer -- Do not use while sleeping.
(That's the only time I have to work on my hair.)
On a bag of Fritos -- You could be a winner! No purchase necessary.
Details inside.
(the shoplifter special?)
On a bar of Dial soap -'Directions: Use like regular Soap.'
(and that would be???....)
On some Swanson frozen dinners -- 'Serving suggestion: Defrost.'
(but, it's just a suggestion...)
On Tesco's Tiramisu dessert (printed on bottom) --
'Do not turn upside down.'
(well...duh, a bit late, huh!)
On Marks & Spencer Bread Pudding -- 'Product Will be hot after
heating.'
(...and you thought????...)
On packaging for a Rowenta iron -- 'Do not iron Clothes on body.'
(but wouldn't this save me time?)
On Boot's Children Cough Medicine -- 'Do not drive a car or
operate machinery after taking this Medication.'
(We could do a lot to reduce the rate of construction accidents if we
could just get those 5 year-olds with head-colds off those bulldozers.)
On Nytol Sleep Aid-'Warning:May cause drowsiness.'
(...I'm taking this because???....)
On most brands of Christmas lights -- 'For indoor or outdoor use only.'
(as opposed to what?)
On a Japanese food processor -- 'Not to be used for the other use.'
(now, somebody out there, help me on this. I'm a bit curious.)
On Sainsbury's peanuts -- 'Warning: contains nuts.'
(talk about a news flash)
On an American Airlines packet of nuts -- 'Instructions: Open packet,
eat nuts.'
(Step 3: say what?)
On a child's Superman costume -- 'Wearing of this Garment does not
enable you to fly.'
(I don't blame the company. I blame the parents for this one.)
On a Swedish chainsaw -- 'Do not attempt to stop Chain with your hands
or genitals.'
(Oh my God..was there a lot of this happening somewhere?)
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:
POTATO
& HAMBURGER CASSEROLE
~Shared by Patricia, Charlevoix, MI
4 potatoes, sliced thin
2 onions, sliced thin
1 pound ground sirloin, crumbled
1 cup uncooked rice
2 celery stalks, chopped
1 can cream of celery soup
Layer potatoes, onions, sirloin, rice and celery. Repeat until all
ingredients are used, ending with potatoes. Cover with soup.
Cook covered at 350 degs for 1 hour or until potatoes are tender.
CHOCOLATE SWIZZLE NOG
~Shared by Ann, Mims, FL
2 cups milk
1 14 ounce can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract or peppermint extract
whipped cream or whipped topping
In medium-sized saucepan over medium heat, combine milk, sweetened
condensed milk and cocoa. Heat through, stirring constantly. Remove
from heat; stir in vanilla or peppermint extract.
Serve warm in mugs topped with whipped cream.
Serves 4.
Note: nice for cool evening or the holidays!
Source: http://www.internationalrecipes.net/
"JACKRABBIT" BARS
~Shared by Mary H., Montreal, Canada
This was a favorite trail snack of skier "Jackrabbit" Johannsen, who
lived to be 112 years old! I cut it out of the newspaper some
years ago and have made it often!
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup instant rolled oats
1 cup chocolate chips
Grease an 8" x 8" baking pan, then flour it lightly. Preheat
oven to 350 degrees F.
Cream butter and sugars. Add eggs and vanilla; beat well. Mix
dry ingredients; add oats and add to creamed mixture. Stir in
chocolate chips. Spread batter in pan.
Bake for 20 - 25 minutes, or until firm around the edges but still soft
in the center. Cool in pan, then cut into bars or squares.
For more information on Jackrabbitt Johannsen: Laurentian
Quebec Heritage
ARIZONA CARNITAS WITH GREEN CHILES
~Shared by Johnny, LA
2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream
Cooking Directions
Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof
heavy large covered pot over high heat. Add half of the pork cubes;
sprinkle with half of the salt and half of the black pepper. Cook pork
until starting to brown, stirring often. Remove pork. Repeat with
remaining pork cubes, salt and black pepper, adding more oil if
necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in
the same pot over medium heat. Cook onion in hot oil until tender. Stir
in undrained chiles and garlic; cook for 2 minutes. Return pork to pot.
Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas
topped with Cheddar cheese, tomato and sour cream if desired.
Serves 8 to 10.
* This recipe is perfect for pork shoulder, but any economical cut will
work well.
Serving Suggestions
Spice up meal times with this traditional and popular Southwestern
dish. Shoulder meat is best cooked for longer period of time to make
tender. Set the table so that everyone can create their own
tortilla-filled meal.
Nutrition Facts
Calories 598 calories
Protein 41 grams
Fat 33 grams
Sodium 741 milligrams
Cholesterol 120 milligrams Saturated
Fat 15 grams
Carbohydrates 32 grams
Fiber 2 grams
CLASSIC SPANISH SANGRIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
Have the fruit, rum, wine, and orange juice well chilled. Slice the
lemon, lime and orange into thin rounds and place in a large glass
pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours
to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and
stir in the wine and orange juice. Adjust sweetness to taste.
AVOCADO MELON SALAD & PICANTE HONEY
DRESSING
~Shared by Linda H., Rosharon, TX
You have to try this one. I just gobbled it up for
dinner! It is an unusual combination that is excellent!
Prep: 20 minutes
Serves: 6
1/2 cup Pace® Picante Sauce
3 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
3 cups spinach leaves torn in bite-size pieces
2 cups cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes
1/4 cup toasted slivered blanched almonds
Directions:
MIX picante sauce, honey, lime juice and oil in small bowl.
TOSS spinach, cantaloupe, avocado and picante sauce mixture in large
bowl until evenly coated. Sprinkle with almonds. Serve immediately.
TIP: To toast almonds, arrange almonds in single layer in shallow
baking pan. Bake at 350°F. for 10 min. or until lightly browned.
Nutrition Information
using Pace Picante Sauce Calories 170, Total Fat 10g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 166mg, Total Carbohydrate 19g, Dietary Fiber
4g, Protein 3g, Vitamin A 67%DV, Vitamin C 46%DV, Calcium 4%DV, Iron
6%DV
Source: Campbell's Kitchen
CHICKEN AND SHRIMP JAMBALAYA
~Shared by Jim D., WA
Serves 4 to 6
Because andouille varies in spiciness, we suggest tasting a piece of
the cooked sausage and then adjusting the amount of cayenne in the
jambalaya to suit your taste. If you can’t find andouille, try tasso,
chorizo, or linguiça; if using chorizo or linguiça, consider doubling
the amount of cayenne. The onion, celery, bell pepper, and garlic can
be chopped by hand instead of in the food processor. The shrimp don’t
need to be deveined, but you can do so if you prefer. If you’re serving
only four people, you may choose to skip the shredding step and serve
the chicken on the bone.
INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered
lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch
pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp,
shelled
2 tablespoons fresh parsley , minced
DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until
chopped fine, about six 1-second pulses, scraping down sides of bowl
once or twice. Do not overprocess; vegetables should not be pureed.
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until
shimmering but not smoking, about 2 minutes. Add chicken, skin-side
down, and cook until golden brown, about 5 minutes. Using tongs, turn
chicken and cook until golden brown on second side, about 3 minutes
longer. Transfer chicken to plate and set aside. Reduce heat to medium
and add andouille; cook, stirring frequently, until browned, about 3
minutes. Using slotted spoon, transfer sausage to paper towel–lined
plate and set aside.
Reduce heat to medium-low, add vegetables, and cook, stirring
occasionally and scraping bottom of pot with wooden spoon, until
vegetables have softened, about 4 minutes. Add rice, salt, thyme, and
cayenne; cook, stirring frequently, until rice is coated with fat,
about 1 minute. Add tomatoes, reserved tomato juice, clam juice,
chicken broth, bay leaves, and browned sausage to pot; stir to combine.
Remove and discard skin from chicken; place chicken, skinned-side down,
on rice. Bring to boil, reduce heat to low, cover, and simmer for 15
minutes. Stir once, keeping chicken on top, skinned-side down. Replace
cover and continue to simmer until chicken is no longer pink when cut
into with paring knife, about 10 minutes more; transfer chicken to
clean plate and set aside. Scatter shrimp over rice, cover, and
continue to cook until rice is fully tender and shrimp are opaque and
cooked through, about
5 minutes more.
While shrimp are cooking, shred chicken. When shrimp are cooked,
discard bay leaves; off heat, stir in parsley and shredded chicken, and
serve immediately.
Source: America's Test Kitchen
MUESLI BAGELS - ABM
~Shared by Doe, Oliver, B.C., Canada
Makes 8
Preheat 400
Preheated baking stone or baking sheet lightly greased
There’s more crunch in every bite when you add a coat of muesli to the
tops of these bagels.
1 1/4 c water
1 tsp salt
2 tbsp honey
2 3/4c flour
1 c muesli
1/2 c raw sunflower seeds
2 tsp bread machine yeast
Measure ingred into baking pan in order recommended, select dough
cycle. Remove dough to a lightly floured surface, cover with a lg bowl
& let rest for 10-15 mins. Shape the dough into a round
cylinder 12 inches long. Cut into 8 portions 11/2 inches wide. Push
thumbs thru the centre of each piece & pull into a bagel shape,
rounding all the surfaces. Place dough on prepped baking sheet, cover
& let rise for 30-45 mins til dbled. Bring a lg pot of boiling
water & 1 tbsp sugar to a gentle yet full boil. Immerse bagels
in water one at a time, turning upside down. Hold under the water for
20 sec with a skimmer or lg spoon until the dough becomes a little
puffy. Bake on preheated baking stone in preheated oven for 15 mins
until the bagels sound hollow when tapped on the bottom. Variation- Add
1/4c each sunflower seeds & raisins. Tip- Pre-packaged boxed
Muesli cereals contain extra fat & sugar & may result
in a completely different bagel. Choose lower fat unsweetened varieties.
MACARONI AND CHEESE
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 cup macaroni
1-1/2 cups small curd cottage cheese
1-1/2 cups shredded cheddar or American cheese
1/4 cup grated parmesan cheese
Cook macaroni according to package directions and drain.
Combine cottage cheese and both cheeses. Combine macaroni
with cheese mixture. Spoon into greased 2-quart baking
dish. Bake covered at 350 degrees for 30 minutes.
TURTLE CAKE
~Shared by Mary S., Nashville, TN
1 German Chocolate Cake mix
3/4 cup butter, melted
1 (14 oz.) bag caramels
1/2 cup evaporated milk
2 cups nuts
1 cup chocolate chips
Prepare cake mix per package directions, place half the mixture in a
greased 9 x 13" pan. Bake at 350° for 15 minutes. In a sauce pan, heat
evaporated milk, caramels, and butter till caramels melt. Stirring
constantly over low heat. Pour this mixture over baked cake. Sprinkle
with 1 cup nuts and all of the chocolate chips. Pour remaining batter
over this. Sprinkle the rest of the nuts over the top. Bake at 350° for
20 minutes. No frosting is necessary.
CINNAMON RAISIN BARS
~Shared by Treva, NC
1/4 c. soft shortening
1 c. packed brown sugar
1 egg
1 & 1/2 c. flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Cream first 3 ingredients together. Sift together all other
ingredients. Add dry ingredients alternately with 1/2 cup HOT strong
coffee. Stir well.
Blend in:
1/2 c. raisins
1/2 c. chopped nuts
Place in greased 13 x 9 inch oblong pan. Bake at 350 degrees for 18 to
20 minutes. While still slightly warm frost with thin powdered icing
sugar.
Cut into about 2 dozen bars.
1950'S-STYLE MEAT LOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
INGREDIENTS:
1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbs Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)
PREPARATION:
Preheat oven to 350 degrees.
Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet
onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce,
onion soup mix, milk, and half of the tomato paste.
Basic Meatloaf Recipe
Gently mix only until combined. Do not overwork the meat or it will
become tough. Form into a loaf. Cover with the remaining half can of
tomato paste. Weave the bacon strips over the top.
Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.
Yield: 6 servings
BUFFALO WINGS
~Shared by Jim H., Calgary, Alberta, Canada
Measurements are not critical. The vinegar makes it aromatic. The lemon
gives it tang. The red hot gives it bang. The honey softens the blow. I
don't remember which website I got this from 2-3 yrs ago.
25 min; 10 min prep
SERVES 1 -100
1 (12 ounce) bottle Frank's red hot sauce (trust me!)
2 tablespoons butter or margarine
1 tablespoon vinegar (garlic wine)
1 tablespoon honey
1 tablespoon lemon juice
Tabasco sauce (optional)
6-9 lbs chicken wings, 'drumettes' (or cut whole wings into pieces do
not use the wing tip!)
Put all the ingredients in a sauce pan and simmer on LOW heat until it
is all melted/mixed well. When you first taste it, it's kind of'nasty'.
It seems to mellow while your deep frying the chicken. Keep it warm
while doing the chicken.
Deep fry the chicken in peanut oil at 350 deg. a few at a time (7-9).
When the 'wingettes' are golden brown and floating, they are done. coat
the wings and stand back to keep from getting trampled by the crowd.
Source: Recipezaar
PIZZA CRUST
~Shared by Pam, Swanton, OH
This recipe was brought home from school by Peter*. We loved
to create homemade pizza but we always used pre-made crust from the
store until we found this. We played around with this recipe,
trying new ideas until we found the crust we liked best.
Unfortunately, Pam and Bill liked one crust and Pete and Elizabeth
liked a different one, so we ended up making both crusts every time we
made pizza.
Pam and Bill prefer a thin, whole wheat crust, Peter and Elizabeth
prefer a thick, white crust. Follow the recipe using either
whole wheat flour (or oat bran blend flour) or plain flour depending on
your preference.
Ingredients
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt (optional)
2 tablespoons vegetable oil
2 1/2 cups flour (1 1/2 white and 1 whole wheat)
Put the dry yeast into a bowl and add warm water and sugar.
Stir until yeast and sugar are dissolved. Let sit for about five
minutes. Add salt and oil, mix. Slowly add flour until the
mixture forms a ball. Pat the ball until it’s smooth.
Turn on oven to 4250 F Get out your pizza pans. Rub a little
oil on your hands and on the pizza pans. If you want a thin
crust, divide the dough into halves. If you want a thick
crust don’t divide the dough. This recipe makes enough dough
to make one large or two small thick pizza crusts, or two large thin
pizza crusts.
Place the dough ball into the middle of the pizza
pan. Spread it out to the rim. To form edges, press
the dough up against the sides of the pan with your thumbs.
Cook the crust for about 10 minutes. Remove and add the
sauce, (secret ingredient is freshly grated Romano or Parmesan cheese
sprinkled in your favorite spaghetti sauce - we use Prego®) and
toppings then put grated Mozzarella cheese on top. Bake until
cheese is melted. (about 15 minutes)
*Pete is our son whose expertise lies more toward the eating end than
the preparation.
Source: From Pam and Bill's family cookbook
PEANUT BUTTER DIPPED S'MORES WITH GRILLED
BANANAS
~Shared by Jessica, Corfu, Greece
Here's also a link to my blog, Prospero's
Cellphone, which is about my life and times in Corfu.
What You Need (Makes 2 Sandwiches):
2 Sheets of Honey Graham Crackers
2 Tbsp Peanut Butter (My favorites are Skippy All-Natural or Justin’s)
1/2 Cup Chocolate Chips
2 Tbsp Marshmallow Fluff
1/2 Banana
1. Break the 2 sheets of graham crackers in half. Set
Aside. Then in a small bowl place the peanut
butter. Melt the peanut butter in the microwave for about 45
seconds or until super smooth and creamy. Drop each graham
cracker into the peanut butter. Be sure that the cracker is
coated completely. Then place them onto a piece of wax paper
and place in the freezer for about 20-30 minutes.
2. Once the peanut butter has become hard, pour the chocolate chips
into a microwave bowl. Melt in the microwave in 30 seconds
intervals until the chocolate is smooth. Then spread a layer
of melted chocolate onto the peanut butter coated squares.
Place back in the freezer for about 15-20 minutes or until the
chocolate has become hard.
3. Then, heat a small greased sautee pan on low-medium heat.
Toss the banana slices into the pan and brown on both sides.
Set aside.
4. Then remove the grahams from the freezer and spread a thin layer of
marshmallow fluff on top of the chocolate portion. Then add
the bananas. You can serve it open faced or make into a
sandwich.
Source: delishyourdish.com
ORANGE COCONUT DIP FOR APPLES
~Shared by Marilyn, Canton, OH
1 cup low fat cottage cheese
3 Tbsp. orange juice
2 Tbsp. flaked coconut
1 Tbsp. sugar
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
Red Delicious and Granny Smith apple wedges
In blender or food processor, blend cottage cheese until smooth.
Add orange juice, coconut, sugar, orange zest, and ginger; blend until
well combined.
Chill at least 30 minutes. Serve with apple wedges.
Makes 1 1/4 cups dip
BRANDON DUNN'S* MEATLOAF
~Shared by Johnny, LA
(*Sport Newscaster)
1 1/2 pounds lean ground beef
1 cup soft fine bread crumbs
1 large egg
1/2 cup catsup (plus more for topping)
2 teaspoons spicy brown mustard or Creole mustard
1 medium sweet onion finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon of Cajun or Creole seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Heat oven to 350.
Combine all ingredients in a large bowl, work together with hands until
thoroughly blended.Pack into a meatloaf pan or a 9x5x3 inch loaf pan
and bake for 1 hour.
If desired, spread about a 1/2 cup of catsup on the top of the meatloaf
about 15 minutes before the meatloaf is done.
4-H CORN SPECIAL
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted
In a large skillet, brown beef and onion; drain. Stir in rice,
tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper
sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine
cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for
30 minutes.
SANDY'S STUFFING BALLS
~Shared by Linda H., Rosharon, TX
¾ cup water
1/3-cup butter, melted
1 cup shredded cheese*
1 pkg (any flavor) Stuffing Mix (box)
1 egg, beaten
Preheat oven to 350, in large bowl blend together egg, butter and
water. Stir in stuffing crumbs and sauce mix packet, and
cheese until well blended.
Press and shape in to 1-inch balls, place on greased baking sheets and
bake 12 minutes or until golden brown. Serve warm.
Makes about 12 doz.
May be baked ahead, refrigerated or frozen - reheat to serve.
*Swiss cheese works well with the Chicken Flavor and Cheddar works well
with the Herb Flavor
SPINACH, BLACK BEAN AND CORN QUESADILLAS
WITH PICO DE GALLO
~Shared by Jim D., WA
1 Tbsp. olive oil
1 15 oz. can black beans, drained
1 10 oz. package frozen spinach, thawed
1 cup frozen corn, thawed
One quarter cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated
Heat olive oil in a skillet and add black beans, spinach, corn,
cilantro and cumin. Cook for several minutes. Spoon onto one side of
each flour tortilla and sprinkle with cheese. Fold over and place back
in skillet over low heat just long enough to melt cheese. Slice in half
and serve with Pico de Gallo.
The Skinny: Please feel free to use fresh spinach and corn if it is
available. We are entering the wonderful days of summer here in
Virginia when many veggies are available fresh and we intend to take
full advantage of this situation. Use low fat or fat free tortillas and
low fat cheese.
Pico de Gallo
2 cups Roma tomatoes, chopped
1 small onion, chopped
One quarter cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
One third cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste
Combine all ingredients and mix well. Allow to sit for a couple of
hours before serving to allow flavors to blend. We do not put our
salsas in the refrigerator because tomatoes hate the refrigerator and
you will lose lots of the flavor.
The Skinny: Use light beer. It is still kind of early in the season but
please use fresh garden tomatoes if you are lucky enough to have some
now.
BANANA SPLIT CHEESECAKE
~Shared by Doe, Oliver, B.C., Canada
2 1/2 c graham crumbs
3/4 c melted butter
4 c icing sugar
2 - 8 oz cream cheese
8 oz can crushed pineapple,
drained
3 med bananas, quartered
12 oz Cool Whip,
thawed
8 maraschinos,
halved
1/4 c choc syrup
1/2 c pecan halves
Blend melted butter with graham crumbs and press into bottom of 9x12
pan. Blend the icing sugar and cream cheese tog until smooth. Spread
over graham crumb layer. Layer the crushed pineapple and the bananas
over cream cheese layer. Then spread the whipped topping over top.
Decorate with maraschino cherry halves. Sprinkle with pecans.
Drizzle choc syrup over top. Chill for at least 4 hrs then serve.
RANCH CHICKEN AND RICE
~Shared by Treva, NC
2 cup of uncooked instant rice
1-1/4 cup milk
1 cup water
1 envelope ranch dressing mix
1 lb. boneless, skinless chicken breasts; cut into 1/2" strips
1/4 cup butter or margarine; melted
paprika
Place rice in a greased shallow 2 quart baking dish. In a bowl, combine
the milk, water and salad dressing mix; set aside 1/4 cup.
Pour remaining mixture over rice. Top with chicken strips. Drizzle with
butter and remaining milk mixture. Cover and bake at 350 for 35 to 40
minutes or until rice is tender and chicken juice run clear.
Sprinkle with paprika.
SCALLOPED IRISH POTATO PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt and pepper to taste
one cup grated Cheddar cheese
Preheat oven to 400°F.
Cook the potatoes in boiling water until tender. Drain.
In a skillet, fry bacon until crisp and drain well on paper towels.
Trim leeks so that you have the white part and a small amount of green.
Wash well, and slice thinly. Add leeks to skillet and sauté over medium
heat until soft.
Slice the boiled potatoes, and arrange half in the bottom of a pie
plate. Season with salt and pepper. Layer with bacon, leeks and one
half of the cheese. Cover with remaining with remaining potatoes and
season again. Sprinkle with remaining cheese. Bake for 30 minutes or
until top is browned and cheese is melted
Makes 6 servings
STEAK AND DRUNKEN MUSHROOMS
~Shared by Jim H., Calgary, Alberta, Canada
From Rachael Ray's mag. This is so good with some mashed potatoes to
soak up the "beer gravy", as I call it. ~by Brisket in Roses
25 min - 10 min prep
Serves 4
3 tablespoons butter
32 ounces sirloin steaks, pounded 1/2 inch thick
salt and pepper
8 ounces mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 cup beer, preferably Bass Ale
1 dash worcestershire sauce
In a large heavy skillet and melt 1 tbsp butter over medium high heat.
Season steaks with salt and pepper and add to pan weighing down with
another heavy skillet.
Cook until browned on both sides, about 1-1/2 minutes on each side.
Transfer to a large platter and cover loosely with foil.
In same skillet, add mushrooms, shallots and garlic. Cook stirring
frequently until mushrooms are soft and shallots are translucent.
Reduce heat to medium, add beer and simmer until liquid is reduced by
half, about 3 minutes.
Remove from heat and beat in remaining butter and the Worcestershire
sauce. Top steak with mushroom mixture.
Source: Recipezaar
CHICKEN ORZO SOUP
~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.
3 tbsp. butter
¾ cups chopped onion
½ cup orzo
5 cups water
1 chicken bouillon cube
1 cup chopped carrots
½ cup sliced celery
1 large whole chicken breast, boned & chopped (about 2 cups)
1 cup half-and-half
2 tbsp. sherry
¼ tsp. salt
¼ tsp. pepper
Melt the butter in a large saucepan or Dutch oven. Add the
onion and sauté until tender. Add the orzo and sauté until
the rice is lightly browned. Stir in the water, bouillon
cube, carrots, celery and chicken. Bring to a boil.
Cover and reduce the heat. Simmer for 20 minutes.
Remove from the heat and stir in the half-and-half, sherry, salt and
pepper.
COUNTRY NOODLE CASSEROLE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream
TO PREPARE:
Fry bacon until crisp; drain on paper towels and crumble.
Cook noodles in boiling salted water until tender, according to package
directions; drain well. Mix all remaining ingredients, except
Parmesan cheese and extra sour cream, in a large bowl. Add
noodles and bacon and toss with two forks until well mixed.
Turn into a deep 3-1/2 quart buttered casserole. Cover and
bake in a 350 degree oven for 30 to 40 minutes, or until heated
through. Remove cover, sprinkle surface with 1/4 cup Parmesan
cheese, broil until golden. Serve remaining Parmesan to
sprinkle over each portion, and extra sour cream if you wish.
NOTE: This dish may be prepared ahead of time and cooked just
before serving.
SERVES: 12
Source: "Little
Rock Cooks...Recipes Handed Down from Generation to Generation"
CELERY VICTOR
~Shared by Pat, Merritt Island, FL
(6 servings)
Celery is way overlooked as a vegetable and can be quite good depending
on preparation, etc. The following is pretty good and I am
looking for some more celery recipes that I've found over the years
that sounded good.
3 celery hearts
1 can (13 3/4 oz) chicken broth
1 1/2 C French or Italian salad dressing
1/4 tsp seasoned salt
lettuce shredded (opt.)
anchovy filets
pimento strips
water cress (opt)
Wash celery hearts and trim off leafy tops to uniform 6-7” length.
Split hearts through from top to bottom into two or four pieces,
depending on size. Lay sections side by side in large,
shallow baking dish. Pour on chicken broth and bake covered
in 400F oven for 30 to 40 minutes or until tender, but not
soft. Remove from oven and drain off broth, reserving it for
another occasions.
Combine salad dressing with seasoned salt and pour over
celery. Cover and marinate in refrigeraotr for 3 hours or
more. At serving time arrange shredded lettuce on salad
plates. Lift celery from dressing and arrange on
top. Sprinkle with pepper. Top with anchovy,
pimento and chopped cress.
HAPPY CAKE
~Shared by Johnny, LA
Here’s something I bet you never noticed. But once I point it out,
you’ll never fail to notice it again. A small, family-owned bakery is a
happy place. Think about it. When was the last time you walked into a
bakery and found a cranky person? It just doesn’t happen. The people
behind the counter are cheerful. The customers are cheerful. Even the
sounds and the smells of the place -- totally cheerful.
I bet if a study was done on the air quality of a bakery, pheromones
would be found. One of the happiest recipes in my grandmother’s arsenal
is this one. It’s actually a pound cake, but Gram called it
Szczeessliwe ciastko. Roughly translated into English, that means --
you already guessed it, didn’t you? "Happy Cake". This is distinguished
by its sunny yellow color and by the fact that it’s impossible to eat a
slice and not feel happy.
1 pound cake flour (3 cups)
1 pound eggs (about six)
1 pound (4 sticks) unsalted butter, softened (don’t substitute)
1 pound (about 2-1/4 cups) sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder
Preheat the oven to 325 degrees. Grease and flour a bundt or tube pan.
Beat the butter until light and gradually add the sugar, vanilla and
then the eggs, one at a time. With mixer on low, add the buttermilk.
Sift together all the dry ingredients and add slowly. Pour the batter
into the pan and bake for about 1 hour and twenty minutes, until a thin
blade or toothpick comes out clean
CHOCO-PEPPERMINT SMOOTHIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 scoops Peppermint Ice Cream
1 1/2 cups Milk
2 drops Peppermint Extract
1 tsp Vanilla Extract
4 Tbls. BITTERSWEET Chocolate Syrup
Combine in a blender container and blend until no white shows. Serve
immediately.
BLUE CHEESE & BEEF PASTA
~Shared by Linda H., Rosharon, TX
Hot or cold, this pasta makes a wonderful summer dish!
* 1 tsp olive oil
* 12 oz beef tenderloin
* 8 oz radiatore pasta, cooked and cooled
* 1 cup white mushrooms, sliced
* 1/2 small red onion, thinly sliced
* 1 can artichoke hearts (13.75 oz), drained
* 1 cup frozen peas, thawed
* 1 red bell pepper, sliced into short, thin strips
* 3/4 cup Litehouse® Bleu Cheese Dressing (substitute: Litehouse® Lite
Bleu Cheese or Litehouse® Big Bleu Dressing)
* Salt and freshly ground black pepper
* Lots of sprinkled bleu cheese on top
* Sour rye bread and garlic butter.
1. Heat olive oil over medium heat.
2. Add steak; cook 7-9 minutes or until desired doneness, turning once.
Cut beef into 1/4 inch slices.
3. Using the same pan, saute mushrooms and onions until tender, about 5
minutes.
4. Mix beef, pasta, artichokes, mushrooms, peas, red pepper and toss
with Litehouse® Bleu Cheese Dressing.
5. Season to taste with salt and pepper.
6. Serve warm or refrigerate and serve as a cold salad.
CAESAR SANDWICH
~Shared by Jim D., WA
Serves 4.
* 3/4 pound cooked Peppered Pork Roast, thinly sliced
* 3 cups chopped romaine lettuce
* 1/2 cup creamy Caesar salad dressing
* 1/4 cup grated Parmesan cheese
* 1 8-10 inch round loaf focaccia
Directions
Toss lettuce with dressing and cheese, set aside.
Slice focaccia horizontally; cut into 4 wedges.
Layer pork and then lettuce on focaccia bottoms.
Place focaccia tops over lettuce.
Use leftover Peppered Pork Roast (in main dish category).
Serving Suggestions
Using thinly sliced Peppered Pork Roast, this sandwich makes a tasty
meal with dill spears and apple wedges.
http://www.foodreference.com/html/peppered-pr.html
Source: FoodReference.com
CHILI-SOUP WARMER
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 tomato-bisque soup
1 (10 ounce) can chili
1(10 ounce) can fiesta nacho cheese soup
1 (15 ounce) can chicken broth
In saucepan, combine all soups and broth. Add amount of water
to produce desired thickness of soup. Heat and serve hot with
crackers.
JOE FROGGERS
(Old-Fashioned Molasses Cookies)
~Shared by Treva, NC
(This is a big, flat, old-fashioned soft molasses cookie, supposedly
created by an elderly man fondly known as Uncle Joe. The cookies were
said to somewhat resemble the frogs in the pond near Joe’s house, and
subsequently became known as Joe Froggers. In a tightly covered box or
jar, Joe Froggers can be kept for 2 or 3 weeks.)
4 cups flour
1 1/2 teaspoons salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup molasses
1 teaspoon baking soda
1/2 cup shortening, softened
1 cup sugar
1/2 cup water
In a medium bowl, sift together 3 1/2 cups of the flour,
salt, ginger, cloves, nutmeg and allspice.
In a smaller bowl, stir the molasses and soda together until the
mixture stops foaming.
In a large bowl, cream shortening and sugar until light and fluffy. Add
molasses and beat until well-mixed. Beat in water. Stir in the flour
mixture, about 1 cup at a time, beating well after each addition, and
continue to beat until the dough is smooth. Cover with wax paper or
plastic wrap and refrigerate overnight, or at least 8 hours.
Preheat the oven to 375 degrees F.
Sprinkle a board with the remaining 1/2 cup of flour, and on it, roll
the dough out into a rough rectangle about 1/4 to 1/3-inch thick. With
a cookie cutter or rim of a drinking glass, cut the dough into 3-inch
rounds. Gather the scraps and roll out to cut as many more rounds as
possible. Place rounds 2 inches apart on well-greased baking sheets.
Bake one pan at a time in the middle of the oven 10 to 15 minutes, or
until they are crisp around the edges and the tops feel firm when
gently touched with a finger. Watch them carefully because molasses
cookies can burn on the bottoms if not removed as soon as they are
done. With a wide metal spatula, transfer cookies to wire racks.
If using the same pan all cookies, allow the pan to cool before adding
more cookies for baking
(Makes about 20 four-inch diameter cookies)
HAWAIIAN PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
4 (3/4 inch thick) rib pork chops
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks and juice
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper
In a large skillet, quickly brown the pork chops in the vegetable oil.
Drain off excess fat. Combine pineapple chunks and juice with ketchup,
onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn
and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover
and simmer 10-15 minutes longer or until chops are tender. Thicken
sauce with a cornstarch-water mixture.
Makes 4 servings.
HEARTY POTATO SOUP
~Shared by Jim H., Calgary, Alberta, Canada
The simplest things in life are often the best. Which is precisely why
this soup really needs no introduction. Not a long introduction, that
is. Potato soup is one of the most simple, yet comforting and hearty
soups out there. It’s also a versatile soup; you can make it taste
different every single time by adding varying ingredients such as:
leeks, celery, thyme or even rosemary. You can also try different
cheeses to get different results. It’s no fancy soup; if anything, it’s
as basic as it gets. The soup is made with only a small handful of
ingredients—mainly ingredients most people keep in their fridge/pantry
anyway. But it’s so tasty and comforting that I’ve labeled it ‘favorite
soup’ from the very first time I ate it.
Ingredients:
6 medium potatoes
2 medium onions
2 garlic cloves
2 tbsp butter
1/4 cup flour
1/2 tsp mustard powder
4 cups chicken broth
1/4 cup heavy cream
1/2 cup grated cheese
pepper
salt
Garnish:crumbled bacon
fresh parsley
Directions:
Whoever said the ‘Holy Trinity’ in cooking is onions, garlic and
celery, clearly never tried substituting celery for potatoes. It’s
divine. Peel, wash and dice 6 medium potatoes. Starchy potatoes really
do work best.
Finely chop 2 medium-sized onions.
Finely mince or grate two fairly large garlic cloves.
Measure 1/4 cup of all-purpose flour. We’ll be making a roux.
Heat two tbsp of butter and cook the onions and garlic, over low heat,
for about 5 minutes. Until the onions turn slightly translucent. Do not
let the onions brown; it just doesn’t look good in a white soup.
Add 1/2 tsp mustard powder and 1/4 cup of flour to the onions. Cook for
a minute to neutralize the rawness of the flour. Keep stirring.
I like my potato soup really thick. If you prefer a thinner soup; up
the chicken broth with 1 or 2 cups. Add the potatoes to the onions and
pour in the broth. Cook the potatoes for about 20 minutes; until very,
very tender.
Once the potatoes are done, mash them. It really works best if you mash
them a little before using a hand-mixer.
You can transfer everything to a food processor -even your blender will
do the trick- but using a hand-mixer is much easier. No matter how you
do it, just mix until you have a lump-free soup. Unless you like lumpy
soups, of course, then don’t let me stop you.
The next two steps are completely optional. I’m not pressuring you in
any way to add fattening ingredients to your soup. But, oh boy, it sure
tastes good!
Pour in 1/4 cup of heavy cream. Hmmmmm 1/4 cup really isn’t that bad,
is it?
Add 1/2 cup grated cheese. I’ve used aged Gouda cheese, but just add
whatever cheese makes your heart go pitter-patter. Many cheeses work
with this soup: sharp cheddar, Gruyere, Parmesan.
Keep stirring until the cheese melts and blends in with the soup
entirely.
Season the soup with salt, pepper and optionally some freshly grated
nutmeg to taste. The nutmeg is really a Dutch thing, I know; we add
nutmeg to almost anything. Pity us.
Garnish with a little crumbled bacon, some fresh parsley and freshly
cracked black pepper. Now this is my kinda lunch. Or dinner. Or
breakfast. Or snack. Or…
Source: Dutch Girl
Cooking
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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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APPLE POCKETS
~Submitted by Ann, Mims, FL
This is a great way to enjoy the taste of apple pie without the guilt.
The cute golden bundles are shaped from a homemade yeast dough, but
it's their old-fashioned flavor that really appeals. —Sharon Martin of
Terre Hill, Pennsylvania
INGREDIENTS
2-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter
FILLING:
4 cups thinly sliced peeled tart apples (about 2-3 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup milk
4 teaspoons sugar
DIRECTIONS
In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a
saucepan, heat the water and butter to 120°-130°. Add to the dry
ingredients; beat just until moistened. Stir in enough remaining flour
to form a soft dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into four portions. Roll each portion into an 8-in.
square. Cut into four 4-in. squares. Cut apple slices into third s;
toss with sugar, flour and cinnamon. Place 1/4 cup filling on each
square; bring up the corners up over the filling and pinch to seal.
Secure with a toothpick if needed. Place 3 in. apart on baking sheets
coated with cooking spray. Cover and let rise in a warm place for 30
minutes.
Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or
until golden brown. Remove to wire racks. Discard toothpicks.
Yield: 16 servings.
Nutrition Facts One serving: One pocket Calories:
136 Fat:
3 g Saturated Fat:
2 g Cholesterol:
8 mg Sodium:
105 mg Carbohydrate:
25 g Fiber:
1 g Protein:
2 g Diabetic Exch: 1 starch, 1/2 fruit, 1/2 fat.
Source: Light
& Tasty
PROSCIUTTO-WRAPPED ASPARAGUS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
16 spears asparagus (about 1 bunch), trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper to taste
2 very thin slices prosciutto (about 1 ounce), cut in half lengthwise
Instructions
1. Preheat grill to medium.
2. Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1
length of prosciutto around the middle of 4 asparagus spears. Repeat,
making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus
bundles, turning once or twice, until the asparagus is tender and
charred in spots, about 10 minutes.
Tip: To oil the grill rack, oil a folded paper towel, hold it with
tongs and rub it over the rack. (Do not use cooking spray on a hot
grill.)
Nutrition Information
Per serving: 39 calories; 2 g fat (0 g sat, 1 g mono); 6 mg
cholesterol; 3 g carbohydrate; 3 g protein; 1 g fiber; 235 mg sodium;
134 mg potassium.
Nutrition bonus: Folate (22% daily value).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat
HUNTERS STEW
~Shared by Treva, NC
Serves: 5
1 &1/3 pound boneless, skinless chicken breast, cut into 1 inch
cubes
1/4 cup all-purpose flour
1 & 1/2 tablespoons olive oil
2 medium onions, chopped
1 medium carrot, coarsely diced
1 cup diced red bell pepper
2 large cloves garlic, minced
1 can (14-1/2 oz) reduced-sodium Italian-style chopped tomatoes,
undrained
1 & 1/2 TO 2 cups reduced-sodium fat-free chicken
broth
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram leaves
1/4 cup tomato paste
1/4 cup water
Salt and pepper, to taste
Coat chicken with flour; sauté in oil in Dutch onion until browned,
about 8 minutes. Stir in onions, carrot, bell peppers, and garlic;
sauté until vegetables begin to brown, about 5 minutes.
Add remaining ingredients, except tomato paste, water, salt and pepper;
heat to boiling. Reduce heat and simmer, covered, until chicken is
tender, about 25 minutes. Add tomato paste and water and simmer 5
minutes longer; season to taste with salt and pepper.
Nutritional Information Per Serving:
Calories: 291, Fat: 7.9 g, Cholesterol: 73.6 mg, Sodium: 393 mg,
Protein: 32.1 g, Carbohydrate: 23.8 g
Diabetic Exchanges: 3 Vegetables, 1/2 Bread, 3-1/2 Meat
Click
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SOUTHWEST
PASTA SALAD
~Shared by Mary S., Nashville, TN
Yield: Makes 8 side dish servings.
Ingredients
- 1 box Dreamfields Elbows or Penne Rigate (see note)
- 1 cup cherry or grape tomatoes, halved
- 1 red bell pepper, cut into thin strips
- 1 large sweet onion, halved and thinly sliced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 to 2 jalapeno chiles, seeded and chopped
- 1 cup reduced-fat mayonnaise
- 1 cup tomato salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
Directions
Cook pasta according to package directions; drain. Rinse with cold
water; drain again.
In large serving bowl combine pasta, tomatoes, bell pepper, onion,
avocado, cilantro and jalapeno.
For dressing, in small bowl whisk together mayonnaise, salsa, lime
juice and salt. Add to pasta mixture; toss gently. Serve immediately or
cover and refrigerate to chill.
Nutritional Information (Per Serving) Calories: 313; Protein: 8g;
Sodium: 595mg; Cholesterol: 13mg; Fat: 14g; Saturated Fat: 2g; Dietary
Fiber: 7g; Digestible Carbohydrates: 12g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe instead of Dreamfields Pasta, then there is a total of 44g
carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
VEAL STUFFED WITH CHEESE IN MUSHROOM SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound veal cutlets
- 1 teaspoon vegetable oil
- 1/2 cup finely diced mushrooms
- 1/4 cup finely diced onions
- 1 teaspoon crushed garlic
- 1/3 cup shredded mozzarella cheese
- 1/4 cup beef stock
- Chopped fresh parsley
Sauce Ingredients:
- 1 tablespoon margarine
- 1-1/2 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 tablespoon sherry (optional)
- 2 tablespoons light sour cream
DIRECTIONS
Preheat oven to 400 degrees F.
Pound veal until flat and divide into 4 serving pieces.
In small non-stick skillet, heat oil; saute mushrooms, onions and
garlic until softened, approximately 3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over top. Roll
up and secure with toothpick.
Place in baking dish and add stock. Cover and bake for 8 to 10 minutes
or just until veal is tender. Remove rolls to serving platter. Keep
warm.
Sauce: In small non-stick skillet, melt margarine; saute mushrooms
until softened and liquid is released. Add flour and cook, stirring,
for 1 minute.
Add stock, and sherry (if using); cook until thickened, approximately 2
minutes, stirring constantly. If too thick, add more stock. Remove from
heat and stir in sour cream; pour over veal. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 266,
Fat: 11 g, Carbohydrate: 7 g, Fiber: 1 g, Protein: 33 g, Sodium: 559
mg, Cholesterol: 111 mg
Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
Source: The
New Family Cookbook for People With Diabetes
BRAISED ENDIVE
~Shared by Mary S., Nashville, TN
Yield: 8 endive halves (4 servings)
INGREDIENTS
- 4 medium whole Belgian endives (1 pound total)
- 1-1/2 cups Homemade Chicken Broth or canned reduced-sodium
chicken broth
- 2 teaspoons honey
- 1 teaspoon margarine
- 1/8 teaspoon freshly ground black pepper
DIRECTIONS
Cut the endives in half lengthwise.
Combine the broth and honey in a non-stick skillet large enough to hold
the endive in one layer. Bring the liquid to a boil. Add the endive,
cut side down; reduce the heat. Cover and simmer until tender, about 5
minutes, basting often with the liquid in the skillet.
Remove the endive. Simmer the broth to reduce to about 1/2 cup. Stir in
the margarine and pepper. Serve the endive hot, topped with sauce.
Nutritional Information Per Serving: Calories: 45, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 73 mg, Carbohydrate: 7 g, Dietary Fiber: 3
g, Sugars: 4 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Light
and Easy Diabetes Cuisine by Betty Marks
PORK VINDALOO
~Shared by Mary S., Nashville, TN
Yield: 8 servings
Note: This dish must be assembled the night before it is cooked as it
needs to be marinated overnight. Follow preparation directions and
refrigerate overnight. The next day, transfer to stoneware and cook as
directed.
INGREDIENTS
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced gingerroot
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar
DIRECTIONS
In a skillet, over medium heat, cook cumin and coriander seeds,
stirring constantly, until they release their aroma and just begin to
turn golden. Remove pan from heat and transfer seeds to a mortar or a
cutting board. Using a pestle or a rolling pin, crush seeds coarsely.
Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion, garlic
and gingerroot and cook for 1 minute. Add cumin and coriander seeds,
cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more
minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents of pan. Add
vinegar and stir to combine. Cover and marinate overnight in
refrigerator. The next day, transfer to slow cooker stoneware, cover
and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until
pork is tender. Discard bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe): Calories: 181,
Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg,
Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
ALMOND-STUFFED PEARS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 small ripe pears
- 2 tablespoons slivered almonds
- 2 teaspoons almond extract
- Garnish: Mint leaves (optional)
DIRECTIONS
Slice pears in half and remove core. Cut a thin slice from the rounded
side of the pear so that it will sit flat.
Toast slivered almonds in a toaster oven until slightly golden, about
30 seconds.
Place pear halves on 2 small dessert plates and sprinkle almond extract
in the cored center of each half.
Spoon slivered almonds in the cored center and place sprig of mint on
the side.
Nutritional Information Per Serving (1/2 of recipe): Calories: 141,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrate: 23 g, Dietary
Fiber: 4 g, Sugars: 18 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Fruit, 1 Fat
Source: Mix
'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
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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SHRIMP
AND FENNEL STIR-FRY
~Shared by Jim D., WA
This dish also tastes good cold. If you don't like fennel, substitute
white mushrooms.
Makes 1 serving
Ingredients
* 2 teaspoons olive oil
* 2 cups fennel bulb, cut into 1/4" slices
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1 teaspoon crushed red pepper or hot sauce
* Large shrimp, uncooked, peeled and deveined
Women: 4 ounces - Men: 7 ounces
* 2 tablespoons lime juice
Directions
Heat the oil in a large nonstick skillet over medium heat.
Add the fennel, pepper, and garlic and cook for 5 minutes or until the
fennel is tender but not mushy.
Add the red pepper and shrimp. Cook 4 to 5 minutes, stirring
occasionally, until the shrimp are pink.
Add the lime juice and serve.
Source: FoodReference.com.
MUSHROOM, GREEN PEPPER AND ONION OMELET
~Shared by Mary S., Nashville, TN
3/4 cup good quality marinara sauce
1/2 tsp balsamic vinegar
1/4 tsp reduced-sodium soy sauce
Freshly ground black pepper, to taste
Canola cooking oil spray
1 small onion, cut in crescents
6 medium white mushrooms, thinly sliced
1 medium green bell pepper, seeded, cut in thin strips
Salt, as desired
3 large egg whites
1 large egg
1 tsp grated Parmeggiano-Reggiano cheese
In a small saucepan, heat marinara sauce, vinegar and soy sauce, just
until hot. Season with pepper to taste and set aside. Coat medium
non-stick pan liberally with cooking oil spray. Set pan over
medium-high heat. Sauté onion until lightly colored, about 3 minutes.
Add mushrooms, pepper and a pinch of salt. Cook, stirring often, until
mushrooms are soft, about 4 minutes. Transfer to a plate. Wipe out pan.
Whisk egg whites and egg with cheese, a pinch of salt and a few grinds
of pepper. Coat pan with oil spray and heat over medium-high heat until
hot. Add egg mixture, tilting pan to coat bottom evenly. Reduce heat to
medium. Cook until eggs are well-set, about 4 minutes. Slip spatula
gently around edges, then underneath to loosen omelet. Slide it onto a
serving plate. Spoon filling to cover half of omelet and fold omelet,
covering filling. With a spoon, drizzle sauce in a ribbon effect across
omelet. Serve immediately.
Serves 2.
MACARONI SALAD FOR TWO
~Shared by Maggie, TX
1 cup cooked elbow macaroni, cooled
1 hard-cooked egg, chopped
2 tablespoons chopped onion
3 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon mustard Pepper to taste
Combine all ingredients, stirring lightly. Cover and chill several
hours before serving.
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for posting. Thanks!
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FRESH
CORN & CHICKEN CHOWDER
This is a perfect for a mid-week meal, especially when the temperatures
drop. It took me just a tad bit longer to make, but when I do it again,
I'll be sure to have everything lined out ahead of time (shucking corn,
cutting peppers, etc.). Aw shucks, I might use frozen corn.
Start to Finish: 30 minutes
Ingredients
12 oz. skinless, boneless chicken breast halves or chicken
thighs
4 fresh ears of sweet corn
1 32-oz. container reduced-sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 cup milk
1-1/4 cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)
Directions
1. In Dutch oven combine chicken, corn and broth. Cover; bring to
boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken
is no longer pink. Remove chicken and corn to cutting board.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and
potato flakes. Shred chicken using two forks. Return chicken to Dutch
oven. Using a kitchen towel to hold hot corn, cut kernels from cobs.
Place corn in Dutch oven; heat through. Season to taste with salt and
pepper. Sprinkle each serving with remaining sweet pepper and crushed
red pepper.
Makes 4 servings.
Nutrition Facts
Calories 269, Total Fat (g) 3, Saturated Fat (g) 1, Monounsaturated Fat
(g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 54, Sodium (mg) 721,
Carbohydrate (g) 33, Total Sugar (g) 7, Fiber (g) 3, Protein (g) 29
SHRIMP AND ASPARAGUS PENNE
INGREDIENTS
3 cups uncooked penne pasta
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon butter
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
1/2 cup grated Parmesan cheese, divided
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp;
cook and stir for 3-4 minutes or until shrimp turn pink. Remove and
keep warm.
In a small bowl, combine the flour, salt and cream until smooth; add to
the skillet. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Stir in 1/4 cup Parmesan cheese. Remove from the heat.
Drain pasta; toss with shrimp mixture and sauce. Sprinkle with
remaining Parmesan cheese.
Yield: 4 servings.
Nutrition Facts
One serving: 2 cups
Calories: 417 Fat: 11 g Saturated Fat: 6 g Cholesterol: 199 mg Sodium:
580 mg Carbohydrate: 46 g Fiber: 3 g Protein: 32 g
Diabetic Exch: 3 very lean meat, 2-1/2 starch, 2 fat, 1 vegetable
Source: Light
& Tasty - Taste of Home
BLUE SKY POTATOES
Adapted from the Gruccis Family.
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1-1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 cup red onion, finely chopped, plus more for garnish
Preheat the oven to 400 degrees. In a large bowl, toss the
potatoes with olive oil. Place cut side down on a baking
sheet and bake until the skins are crisp, 25 minutes; let cool.
Scoop out the center of each potato half and place in a medium
bowl. Stir in the sour cream, blue cheese, bacon, parsley and
onion. Fill each potato skin with the sour cream mixture and
top with more bacon, onion and parsley. Serve immediately or
chill and serve later.
Source: Noble
Pig (the link has a step-by-step tutorial)
QUICK CHICKEN
3-4 lb. chicken legs and thighs
1 cup Kikkoman soy sauce
1-1/2 cans 7-Up
Cover chicken pieces with soy sauce and 7-Up. Bake at 350F for 1-1/2
hrs. Pour off any liquid remaining when chicken is half done. Finish
baking under oven broiler until crispy.
CROCK POT CHILI BEEF DIP
This is totally excellent for football season! I use Tostitos
Scoops for this one.
Ingredients:
1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional
Directions:
1. In slow cooker/Crock Pot, combine all ingredients; mix well.
2. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally,
or until cheese is melted and dip is hot.
3. Serve warm with tortilla or corn chips.
SAUSAGE, CHEESE & BEER SOUP
2 quarts water
1/2 teaspoon black pepper
1 pound smoked ham pieces
1 small onion, chopped
1 cup butter or margarine
1 1/2 cups flour
2 cups cold milk plus more if necessary
1/2 to 3/4 cup beer, depending on your taste
12 ounces sharp Cheddar cheese, grated
12 ounces sausage, (bulk or links) cooked
It's best if you can find a picnic ham and pork sausage that's not too
salty. Bring the water, black pepper, and ham to a boil in a large pot
and simmer for 1 hour. Strain the stock. Skim fat from the surface, and
return the stock to the pot, keeping it warm. Reserve the ham. In a
large heavy saucepan, prepare a roux by melting the margarine or butter
until bubbly and whisk in the flour. Continue cooking as you stir for 5
minutes over medium. Add the soup stock slowly, 2 cups at a time,
whisking and cooking until thick and smooth after each addition. Slowly
add the milk, stirring all the time. Add the grated cheese, a little at
a time, stirring until thick, smooth and melted. Add the beer, cooked
sausages (if using links, shop into 1/2-inch pieces) and chopped
reserved ham pieces. Keep warm on low until serving.
Makes about 6 to 8 servings.
Source: Quivey's Grove Restaurant, Madison, WI
LEMON SQUARES
1 cup all purpose flour
1 pkg True Lemon (optional)
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 eggs, room temperature
1 cup sugar
1 teaspoon baking powder
3 tablespoons fresh lemon juice and grated rind
Preheat oven to 350°F. Combine flour, (True Lemon, if using), butter
and confectioners sugar until they have the consistency of cornmeal.
Press the mixture evenly into the bottom of an ungreased 8 inch square
baking pan. Bake at 350°F for 20 minutes, or until lightly golden.
While the crust is baking, beat eggs, gradually adding sugar until
lemony colored. Add lemon juice, baking powder and the finely grated
lemon rind, mixing well.
When crust is done, remove from oven; pour lemon mixture over it evenly
and return it to the oven. Continue to bake for another 25 minutes or
longer - when your finger makes no imprint, it's done.
The lemon squares must set. Allow to cool completely before cutting.
While still in the pan, cut into 16 squares.
Refrigerate before serving.
WARM WINTER SALAD
Serves 4
Ingredients
For the salad:
6 slices of thick multigrain bread, cubed
4 tablespoons olive oil, divided
1 small butternut squash, peeled, seeds and strings removed, cut into
1/2-inch cubes
1 pound Brussels sprouts, quartered
1/4 teaspoon dried sage
Salt
For the dressing:
2 large shallots, sliced as thin as possible on a madoline or the
grating disc of a food processor
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Garnish:
Grated Romano cheese, for serving
1/4 pound sliced prosciutto, cut into 1-inch wide ribbons
Procedure
1. Preheat the oven to 400°F. Toss the bread cubes with a pinch of salt
and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking
sheet and set aside. Toss the squash, Brussels sprouts, dried sage, 3
tablespoons of olive oil and a generous pinch of salt, and arrange on a
second rimmed baking sheet.
2. Put both baking sheets in the oven, removing the bread cubes after
10 minutes and the vegetables when they are beginning to caramelize,
after about 15 minutes.
3. While the bread and vegetables are in the oven, combine the
shallots, vinegar olive oil and salt and pepper to taste. Mix well and
set aside.
4. Combine the bread cubes, roasted vegetables and dressing in a large
bowl. Mix well, place in shallow salad bowls, top each portion with 1/4
of the prosciutto ribbons and pass grated cheese at the table.
Source: Serious
Eats, Meat Lite by Philadelphia food writers Joy Manning and
Tara Mataraza Desmond
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A to Z Readers' Family-Owned
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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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