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A
to Z
Recipes
October 21, 2009
Always
something to make you think,
laugh and cook.
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Good
afternoon
and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Yeah! I am off today. Not much can spoil my
excitement. Except for going to the dentist (which I did this morning).
Or getting a flu shot. But by the time I got to the place for my shot,
they were out. I'd say its a lucky break but we're required to get one,
so I've just postphoned the inevitable. Oh, sorry to say... no viewing
new a2z issues, any new graphics, or recent archives on the a2z web
site for a week or so. I will mail
them (a2z web site host) a check when I get paid. The issues will be
sent to your mailbox from EZezine as usual (I had
enough money for that bill) but the web site is for viewing only, and
no additions can be made at this time. I hope you understand and bear
with me. What is free to you isn't free for me but all is fine. I would
have had everything under control if I weren't paying for two doctor's
BMW's, lol. It's all good; not to worry.
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.
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 grateful to these readers for
helping
defray a2z's October expenses recently:
Pat,
Merritt Island, FL
There are many recipes and other goodies for you in today's issue. It
was a pleasure to gather it all for you. I hope you enjoy it.
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
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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It
took me a
long time not to judge myself through someone else's eyes.
~ Sally Field
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Simple
Pleasures
~Shared by Jim D., WA
When you place too many conditions on your enjoyment of life, there is
no enjoyment. You can end up working so much to get the conditions just
right, that there's no time left to really enjoy yourself.
Let go of the need to have everything just so. Simply and fully enjoy
being where you are.
In every moment there is beauty. Rather than striving to make that
beauty into what you think it should be, just enjoy it as it is.
Happiness is not something you must prove. Find enjoyment in simply
letting it flow.
Instead of working to do happy, be happy. See that the possibilities
for joy are far greater than anything you could ever contrive.
There is plenty of joy to be lived in this moment. Let the uniqueness
of the moment help you discover new ways of tasting life's real
pleasures
-- Ralph Marston
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Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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The
only lasagna recipe you'll ever need!
I found this in the USAWeekend
in this past Sunday's paper. It is too good not to share. ~Maggie
Why do we love this lasagna?
Let us count the ways:
1. Lasagna can be a yawner, but this formula is outstanding yet utterly
simple (especially the chicken and seafood versions).
2. It's do-ahead, cheap and feeds a crowd. And almost everyone will eat
lasagna.
3. It can be frozen for a month or more. Simply thaw overnight in the
fridge before baking.
4. It easily retains heat for a half-hour, making it a good candidate
for the buffet table.
Quick, Creamy Lasagna
Change up your dinner routine: This master recipe can be turned into
three different lasagnas, below.
INGREDIENTS
2 Tbs. olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 1/2 Tbs. salt
15 oven-ready lasagna noodles (rippled style, such as Ronzoni) from two
8-ounce boxes
4 cups filling, your choice (see variations)
1 1/2 tsps. dried basil
12 ounces reduced-fat (not fat-free) cream cheese, divided and softened
1/2 cup reduced-sodium chicken or vegetable broth, divided
3 3/4 cups shredded part-skim or whole milk mozzarella cheese
3/4 cup grated Parmesan cheese
DIRECTIONS
Sauté garlic over medium-high heat in oil until the garlic starts to
sizzle. Add tomatoes and enough water to make a sauce that's neither
thin nor gloppy. Bring to a simmer; reduce heat and simmer, partially
covered, for about 10 minutes (makes a generous 3 cups). Or use 1 25-
or 26-ounce jar good-quality marinara sauce.
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dissolve salt in 2 quarts of hot tap water in a 9-by-13-inch lasagna
dish. Add noodles; soak until soft, about 10 minutes. Drain; arrange
noodles in a single layer on a baking tray.
Assemble your choice of filling in a bowl, then stir in basil, 8 ounces
of cream cheese and 1/4 cup broth.
Mix the remaining cream cheese and broth in a small bowl.
Smear 1/4 cup marinara sauce over the bottom of the baking dish. Make
four layers in the following order: three lasagna noodles, 3/4 cup
marinara, 1 cup of your filling (or a scant cup of the spinach-mushroom
filling), 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the
last three noodles, the cream cheese mixture, 3/4 cup mozzarella and
1/4 cup Parmesan. Spray foil with cooking spray and cover pan.
Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna
on the same rack and turn the oven to broil. Remove foil and broil
until the top is spotty brown, 4 to 5 minutes. Remove from oven; let it
sit for 10 minutes. Cut into squares and serve.
SERVES 8 to 12
Lasagna Variations
Chicken Filling:
Remove skin and bones from a large cooked chicken and shred enough meat
to equal 4 cups.
Seafood Filling:
Mix 16 ounces (2 cups) pasteurized lump crabmeat, patted dry, and 2
cups cooked salad shrimp in a medium bowl.
Spinach-Mushroom Filling:
Thaw (do this in a microwave, if you wish) and squeeze dry 2 10-ounce
packages frozen chopped spinach in a colander. Set aside. Heat 2 Tbs.
of oil in a 12-inch skillet over medium-high heat. Sauté 1 pound of
sliced mushrooms, preferably baby bella, until tender and well browned,
5 to 7 minutes. Add spinach; continue to sauté until heated through.
Nutrition information:
Per serving, based on 8 servings:
Chicken lasagna: 661 calories, 46g carbohydrates, 48g protein, 32g fat
(16.2g saturated), 120mg cholesterol, 3g fiber, 1,148mg sodium
Seafood lasagna: 641 calories, 47g carbohydrates, 50g protein, 29g fat
(15.1g saturated), 180mg cholesterol, 3g fiber, 1,390mg sodium
Spinach-mushroom lasagna: 607 calories, 51g carbohydrates, 35g protein,
32g fat (15.5g saturated), 67mg cholesterol, 6g fiber, 1,151mg sodium
Source: Pam Anderson, author of five cookbooks; latest is "The
Perfect Recipe for Losing Weight & Eating Great"
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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 Mary H., Montreal, Canada
(Mary is a
Birthday Baby today!)
A cowboy rode into town and stopped at a saloon for a drink.
Unfortunately, the locals always had a habit of picking on strangers,
which he was. When he finished his drink, he found his horse had been
stolen.
He goes back into the bar, handily flips his gun into the air, catches
it above his head without even looking and fires a shot into the
ceiling.
“WHICH ONE OF YOU SIDEWINDERS STOLE MY HOSS?” he yelled with surprising
forcefulness.
No one answered.
“ALRIGHT, I’M GONNA HAVE ANOTHA BEER, AND IF MY HOSS AIN’T BACK OUTSIDE
BY THE TIME I FINNISH, I’M GONNA DO WHAT I DUN IN TEXAS! AND I DON’T
LIKE TO HAVE TO DO WHAT I DUN IN TEXAS!”
Some of the locals shifted restlessly.
He had another beer, walked outside, and his horse is back! He
saddles-up and starts to ride out of town.
The bartender wanders out of the bar and asks, “Say partner, before you
go… what happened in Texas?”
The cowboy turned back and said, “I had to walk home.”
Broken Engagement
~Shared by Brenda, AL
Dear Marty,
I have been unable to sleep since I broke off your engagement to my
daughter. Will you forgive and forget?
I was much too sensitive about your Mohawk, tattoo and pierced nose. I
now realize motorcycles aren't really that dangerous, and I really
should not have reacted that way to the fact that you have never held a
job.
I am also very sure that some other very nice people live under the
bridge in the park, too. Sure my daughter is only 18 and wants to marry
you instead of going to Harvard on full scholarship. After all, you
can't learn everything about life from books.
I sometimes forget how backward I can be. I was wrong. I was a fool. I
have now come to my senses and you have my full blessing to marry my
daughter.
Sincerely,
Your future father-in-law
P.S. Congratulations on winning the lottery!
Bob and Betty
~Shared by Pat, Minden, NV
Bob Hill and his new wife Betty were vacationing in Europe... as it
happens, near Transylvania. They were driving in a rental car along a
rather deserted highway. It was late and raining very hard. Bob could
barely see the road in front of the car. Suddenly the car skids out of
control! Bob attempts to control the car, but to no avail! The car
swerves and smashes into a tree.
Moments later, Bob shakes his head to clear the fog. Dazed, he looks
over at the passenger seat and sees his wife unconscious, with her head
bleeding! Despite the rain and unfamiliar countryside, Bob knows he has
to get her medical assistance.
Bob carefully picks his wife up and begins trudging down the road.
After a short while, he sees a light. He heads towards the light, which
is coming from a large, old house. He approaches the door and knocks.
A minute passes. A small, hunched man opens the door. Bob immediately
blurts, "Hello, my name is Bob Hill, and this is my wife Betty. We've
been in a terrible accident, and my wife has been seriously hurt. Can I
please use your phone?"
"I'm sorry," replied the hunchback, "but we don't have a phone. My
master is a doctor; come in and I will get him!" Bob brings his wife in.
An older man comes down the stairs. "I'm afraid my assistant may have
misled you. I am not a medical doctor; I am a scientist.. However, it
is many miles to the nearest clinic, and I have had a basic medical
training. I will see what I can do. Igor, bring them down to the
laboratory."
With that, Igor picks up Betty and carries her downstairs, with Bob
following closely. Igor places Betty on a table in the lab. Bob
collapses from exhaustion from his own injuries, so Igor places Bob on
an adjoining table.
After a brief examination, Igor's master looks worried. "Things are
serious, Igor. Prepare a transfusion." Igor and his master work
feverishly, but to no avail. Bob and Betty Hill are no more.
The Hills' deaths upset Igor's master greatly. Wearily, he climbs the
steps to his conservatory, which houses his grand piano. For it is here
that he has always found solace. He begins to play, and a stirring,
almost haunting melody fills the house.
Meanwhile, Igor is still in the lab tidying up. His eyes catch
movement, and he notices the fingers on Betty's hand twitch, keeping
time to the haunting piano music.. Stunned, he watches as Bob's arm
begins to rise, marking the beat! He is further amazed as Betty and Bob
both sit up straight!
Unable to contain himself, he dashes up the stairs to the conservatory.
He bursts in and shouts to his master:
"Master, Master"! .....
.
.
.
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.
.
.
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.
.
.
.
"The Hills are alive with the sound of
music!"
(I am soooooo sorry...... But you really should've seen that coming)
bareMinerals
now on Beauty.com!
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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
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Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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comments for all to read here. As long as what you have to say is
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name and location is required!
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CAJUN
BOIL
~Shared by Johnny, LA
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper or liquid hot sauce to taste
Combine all dry ingredients thoroughly. Place in a square of muslin or
cheesecloth and tie securely with string, like a large sachet d'ipices.
Add salt and cayenne or hot sauce to taste. When water for seafood is
boiling, add the bag and boil for several minutes, until the boiling
liquid is tinted and seasoned, then add crawfish/seafood and cook until
done, depending on what you're using.
Enough crab boil seasoning for 5 pounds of seafood, sausages and corn
on the cob, red potatoes and whole small onions.
LINGUINE WITH STEAMED CLAMS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
1 cup (250 ml) dry white wine or chicken stock
1/2 cup (125 ml) finely chopped shallots
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
2 cups (500 ml) canned tomatoes, drained and crushed
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
4 lbs (1.8 Kg) fresh littleneck or cherrystone clams, scrubbed
1/2 cup (125 ml) chopped fresh parsley
1 lb (450 g) linguine, fettuccine, or other noodle, cooked
according to package directions.
Combine the wine, shallots, and cloves in a large pot and bring to a
simmer over moderate heat. Simmer uncovered for 5
minutes. Add the tomatoes, olive oil, salt, and pepper and
simmer uncovered for 10 minutes, stirring occasionally. Add
the clams and simmer covered, stirring once or twice, until the clams
open, 4 to 8 minutes depending on the size of the clams and the
pot. Discard any unopened clams. Add the parsley and pasta
and toss gently to combine.
Serves 4 to 6.
CHEESY CHICKEN PASTA
~Shared by Jim D., WA
Makes 6 servings, about 1 1/3 cups each
Ingredients
8 ounces whole-wheat penne
2 cups ½-inch cauliflower florets
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded Gruyère or Swiss cheese
3 cups shredded cooked chicken or turkey (12 ounces; see Tip)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives or scallion greens
Instructions
1. Bring a large pot of water to a boil. Add pasta and cook for 5
minutes. Add cauliflower florets and cook until the pasta and florets
are tender, about 4 minutes more. Drain, rinse and return to the pot.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion
and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook
until reduced slightly, about 1 minute. Whisk milk, flour, salt and
pepper together in a medium bowl and add to the pan. Bring to a boil
over medium-high heat, stirring frequently. Cook, stirring, until
thickened, about 1 minute. Reduce heat to low and stir in cheese until
smooth. Stir chicken (or turkey) and mustard into the cheese sauce;
cook until heated through, about 2 minutes.
3. Stir the sauce into the drained pasta and cauliflower. Serve
sprinkled with chives (or scallion greens).
Tip: To poach chicken breasts, place boneless, skinless chicken breasts
in a medium skillet or saucepan. Add lightly salted water to cover and
bring to a boil. Cover, reduce heat to low and simmer gently until
chicken is cooked through and no longer pink in the middle, 10 to 12
minutes.
Nutrition Information
Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg
cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium;
483 mg potassium.
Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv),
Potassium (20% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
FANTASTIC CHICKEN WINGS WITH HONEY-SOY
GARLIC GLAZE
~Shared by Jim H., Calgary, Alberta, Canada
I have made these many times in the past for my parties and there is
never any left everyone loves these and I always get asked for the
recipe! If you are serving this for a get together I suggest to double
the recipe to make 40 wings --- plan ahead the wings have to marinate
for 24 hours, frozen thawed wings retain more moisture it is best to
use fresh chicken for this --- make certain to have lots of napkins
when you serve these! ~by KITTENCAL
1 day prep
Serves 8
1 cup soy sauce
8 green onions, chopped
1/3 cup white vinegar
1/4 cup honey, plus
2 tablespoons honey
1/2 teaspoon cayenne (add in more for extra heat)
1-2 tablespoon chopped fresh ginger
3 tablespoons fresh minced garlic
2 tablespoons sesame oil
20 whole chicken wings (tips cut of)
toasted sesame seeds
Paper towel dry all the wings to remove as much moisture as possible.
In a large bowl stir together the first 8 ingredients. Stir in the
chicken wings; toss to coat. Cover and refrigerate for 24 hours. When
ready to bake set oven to 400 degrees F. Arrange the wings on greased
baking sheet/s. Pour the marinade into a small saucepan. Bake the wings
for about 50-60 minutes, turning and basting with the marinade
occasionally. Arrange the cooked wings on a platter. Sprinkle with
sesame seeds. Boil the reserved marinade until slightly thickened
(about 6 minutes). Serve the wings with the boiled marinade as a
dipping sauce. Delicious!
Source:
Recipezaar
HERSHEY'S CAKE
~Shared by Linda H., Rosharon, TX
8 Hershey Bars
1- 5½ oz. can Hershey syrup
1 cup sugar
4 eggs, separated
¼ tsp. Salt
¼ tsp. Soda
1 C. buttermilk
1 tsp vanilla
2¼ C. flour
1 C. Crisco
Melt candy and chocolate syrup together. Cream Crisco and
sugar; add chocolate mixture. Add beaten egg yolks.
Add dry ingredients alternately with buttermilk. Add
vanilla. Fold in stiffly beaten egg whites. Place
in greased and floured tube or Bundt pan. Bake at 300 degrees
for 1½ hours.
HONEY & LIME FRUIT DIP
~Shared by Treva, NC
1/2 cup Honey
1 egg, beaten
1/4 cup lime juice
1 dash salt
1 pinch ground mace
1 cup sour cream
In a small saucepan, combine Honey, egg and lime juice. Cook
and stir over medium heat until mixture reaches 160° and is thickened.
Remove from heat; stir in salt and mace. Cool to room temperature. Stir
in the sour cream. Cover and refrigerate for 1 hour or until chilled.
Serve with bite-sized chunks of your favorite fresh fruit – melon,
pineapple, green apples, strawberries, kiwis or bananas.
CRUSTY ROLLS
~Shared by Doe, Oliver, B.C., Canada
Store in a paper bag to keep them crisp.
For 10 rolls-
2 c flour
1 tsp sugar
2 tbsp oil
1 egg white
3/4 c water
2 tsp yeast
For 16 rolls-
3 c flour
1 1/2 tsp yeast
3 tbsp oil
1 egg white
1 1/4 c water
2 1/2 tsp yeast
Divide dough & shape as round rolls. Place on greased baking
sheets, cover, let rise in warm place about 30 mins. Bake preheated 450
for 10-12 mins until lightly browned.
TUNG TONG
~Shared by Ann S., Mims, FL
This dish is popularly called "Gold Bags" and the crisp pastry has a
cilantro (coriander) flavored filling based on water chestnuts and
corn. They are the perfect vegetarian snack when entertaining guests.
This dish is best serve hot.
Ingredients:
18 spring roll wrappers, about 8 cm/3¼ inch square, thawed if frozen
Oil, for deep-frying
Plum sauce, to serve
For the filling:
4 baby corn cobs
130 g/4½ oz can water chestnuts, drained and chopped
1 shallot, coarsely chopped
1 egg, separated
30 ml/2 tablespoons cornstarch (cornflour)
60 ml/4 tablespoons water
Small bunch fresh cilantro (coriander), chopped
Salt and ground black pepper
Method:
Make the filling. Place the baby corn, water chestnuts, shallot and egg
yolk in a food processor or blender. Process to a coarse paste. Place
the egg white in a cup and whisk it lightly with a fork.
Put the cornstarch in a small pan and stir in the water until smooth.
Add the corn mixture and chopped cilantro and season with salt and
pepper to taste. Cook over a low heat, stirring constantly, until
thickened.
Leave the filling to cool slightly, then place 5 ml/1 teaspoon in the
center of a spring roll wrapper. Brush the edges with the beaten egg
white, then gather up the points and press them firmly together to make
a pouch or bag.
Repeat with remaining wrappers and filling. Heat the oil in a
deep-fryer or wok to 190C/375F or until a cube of bread, added to the
oil, browns in about 45 seconds. Fry the bags, in batches, for about 5
minutes, or until golden brown. Drain on kitchen paper and serve hot,
with the plum sauce.
(Makes 18)
Source: asianonlinerecipes.com
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM
CHEESE ICING
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin
cups.
In small saucepan, melt white chocolate over low heat. Stir until
smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix
in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually
beat in the confectioners' sugar until the mixture is fluffy. Mix in
heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix
in the oil and vanilla. Fold in carrots and pineapple. In a separate
bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix flour mixture into the carrot mixture until evenly moist. Fold in
1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in
the center of a muffin comes out clean. Cool completely on wire racks
before topping with the icing and sprinkling with remaining walnuts.
SHRIMP CREOLE
~Shared by Mary S., Nashville, TN
3 green onions, finely diced
1 whole green bell pepper, chopped
1 1/2 - 2 stalks celery, chopped
2 - 4 cloves garlic, minced
1/4 c. butter
2 Tbl. cornstarch
1 (14 1/2 oz.) can Rotel tomatoes
1 (8 oz.) can tomato sauce
1 Tbl. Worcestershire sauce
1 tsp. chili powder (watch this, it gets hotter the longer it cooks!)
1 dash hot pepper sauce
1/2 to 1 lb. peeled and deveined med. to lg. shrimp
1 bay leaf
2 Tbl. tomato paste
In a large 4 - 5 qt. Dutch kettle, melt butter over med. heat. Add
onion, green pepper, celery and garlic. Cook until tender. Mix in
cornstarch. Stir in tomatoes, tomato sauce, Worcestershire sauce, chili
powder, red pepper sauce, tomato paste and bay leaf. Bring to a boil,
stirring frequently. Stir in shrimp and cook till shrimp are opaque.
Serve over or with steamed rice.
CHICKEN-BACON SANDWICHES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (12 ounce) can chicken breast meat, drained
1/3 cup mayonnaise
1 tablespoon dijon-style mustard
1 celery rib, finely chopped
1/4 cup cooked. crumbled bacon
Sandwich bread
Shredded lettuce
In medium bowl, combine chicken chunks, mayonnaise, mustard, celery,
bacon, and salt and pepper to taste. Spread chicken mixture
on 1 slice of whole wheat or white bread; top with shredded lettuce and
another slice of bread.
BUTTERSCOTCH SUPREME
~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 cup flour
½ cup (1 stick) butter, softened
1 cup chopped nuts
8 oz. cream cheese, softened
1 cup confectioners’ sugar
8 oz. frozen whipped topping, thawed
2 (4 oz.) packages butterscotch instant pudding mix
3 cups milk
16 oz. frozen whipped topping, thawed
Mix the flour, butter and ½ cup of the nuts in a bowl. Press
in the bottom of an 8X8 inch baking dish. Bake at 375 degrees
until golden brown. Remove to a wire rack to cool.
Beat the cream cheese, confectioners’ sugar and 8 oz. whipped topping
in a mixing bowl until smooth. Spread over the cooled
crust. Combine the pudding mix and milk in a mixing
bowl. Beat at low speed for 2 minutes. Pour over
the cream cheese layer. Spread the 16 oz. whipped topping
over the pudding and sprinkle with the remaining nuts. Chill
until ready to serve.
BRONC BUSTERS' BIG BOWL O' TEXAS RED
~Shared by Johnny, LA
Ain't nuthin' like a big bowl o' red! And ain't no beans in real Texas
Chili either!! But o' course, ya could serve 'em on the side.
Serves 6
2 tablespoons lard or bacon drippings
1 large onion -- coarsely chopped
3 cloves garlic -- chopped
Kosher salt and fresh ground black pepper
3 pounds beef chuck, coarse chili grind
4 tablespoons pure hot red chile powder (New Mexico)
4 tablespoons pure mild red chile powder (Ancho)
2 teaspoons ground Cumin
1 teaspoon dried Mexican oregano
1 bottle (12 oz.) beer (Corona or Lone Star is best) - at room
temperature
1-1/2 cups water
3 cups Water
1 1/2 teaspoons Salt
2 tablespoons masa harina
In a large heavy pot, saute onion and garlic, sprinkles with a little
salt and pepper to bring out the flavor, in fat until translucent. In a
large bowl, combine the meat and chile powders; add to onion mixture
and cook until no longer pink, stirring frequently. Stir in beer and
water; add about 1 teaspoon more salt, and bring to a boil.
Lower heat and simmer uncovered 2 1/2 to 3 hours, stirring
occasionally, adding more beer or water if needed. Add masa harina,
adjust seasonings, and simmer about 30 minutes longer. Serve
immediately.
OLD FASHION OATMEAL PIE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
This great pie recipe goes back over 100 years. The recipe came from my
grandmother's grandmother who was living in Charleston, South Carolina
during the 1860's. Family history has it, that during the Civil War,
since pecans were in short supply in the South, oatmeal was substituted
for the traditional pecan pie and the results were astonishing. Now
served at every family gathering since that time.
6-8 servings
1 hour 15 minutes 30 min's prep
1 (9 inch) pie crusts
4 eggs
1 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 teaspoon vanilla
1 cup quick-cooking oatmeal (uncooked)
Preheat oven to 350 degrees. Beat eggs until frothy. Combine sugar,
flour, cinnamon and salt in a small bowl. Add eggs. Mix well. Add corn
syrup, melted butter, and vanilla. Mix oatmeal. Pour into uncooked
shell. Bake for 45 minutes.
HANOI-STYLE TUNA PATTY SALAD
~Shared by Jim D., WA
Makes 6 servings
Ingredients
Tuna Patties
1 ¼ pounds tuna steaks
¼ cup finely chopped scallions
3 tablespoons finely chopped red onion
1 tablespoon minced fresh ginger
2 teaspoons fish sauce (see Ingredient Note)
1 teaspoon reduced-sodium soy sauce
1 teaspoon brown sugar
½ teaspoon freshly ground pepper
Salad & Dressing
½ cup water
3 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons rice vinegar or cider vinegar
2 tablespoons lime juice
1 tablespoon minced fresh ginger
1 small clove garlic
12 ounces thin rice noodles or thin rice sticks (see Shopping Tip)
6 cups shredded romaine lettuce
2 cups mung bean sprouts
Garnishes
2 medium carrots, julienned or grated
½ English cucumber, thinly sliced
1 small red onion, thinly sliced
Sprigs of fresh cilantro, mint and/or basil (preferably Asian basil)
Instructions
1. To prepare tuna: With a large chef's knife, chop tuna using quick,
even, straight-up-and-down motions (do not rock the knife through the
fish or it will turn mushy). Continue chopping, rotating the knife,
until you have a mass of roughly 1/4-inch pieces.
2. Place the tuna, scallions, onion, ginger, 2 teaspoons fish sauce,
soy sauce, brown sugar and pepper in a large mixing bowl. Gently
combine, without overmixing, until evenly incorporated. Cover and
refrigerate while you prepare the rest of the salad or up to 12 hours.
3. To prepare salad: Combine water, 3 tablespoons fish sauce,
granulated sugar, vinegar, lime juice, ginger and garlic in a large
bowl; stir until the sugar is dissolved. Reserve 1/2 cup of the
dressing in a small bowl.
4. Bring a large saucepan of water to a boil. Add rice noodles and stir
to separate well. Boil until soft but still resilient, 2 to 5 minutes
or according to package directions. Drain and rinse the noodles under
cold running water. Drain well, transfer to a medium bowl and toss with
2 tablespoons of the reserved dressing.
5. Add lettuce and bean sprouts to the dressing in the large bowl; toss
to coat. Divide the mixture among 6 shallow serving bowls. Top with
equal portions of the noodles.
6. Form the tuna mixture into 6 patties, about 3/4 inch thick. Coat a
large nonstick skillet with cooking spray and place over medium heat
(see Grilling & Broiling Variations). Add the patties and cook
until firm to the touch, 2 to 3 minutes per side.
7. Place a tuna patty on top of each salad and drizzle each portion
with some of the remaining dressing. Serve with a platter of carrots,
cucumber, red onion and herbs and let diners choose their own garnishes.
Grilling & Broiling Variations: Preheat grill to medium-high or
preheat broiler. Oil the grill rack (see Tip) or coat a broiler pan
with cooking spray. Cook patties until firm to the touch, 2 to 3
minutes per side.
Tips
Cover and refrigerate the dressing (Step 4) for up to 1 week. Cover and
refrigerate the tuna mixture (Steps 1-2) for up to 12 hours.
Ingredient Note: Fish sauce is a pungent Southeast Asian condiment made
from salted, fermented fish. Find it in the Asian section of large
supermarkets and in Asian specialty markets. We use Thai Kitchen fish
sauce, lower in sodium than other brands (1,190 mg per tablespoon), in
our nutritional analyses.
Shopping Tip: Dried thin rice noodles (or rice sticks) are similar to
mung bean threads, but they are a little thicker and are made with rice
flour instead of mung bean starch. They're also called "bun" or
"vermicelli-style" rice noodles. Look for them in the Asian section of
well-stocked supermarkets or an Asian foods market.
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.) When grilling delicate foods like tofu and fish, it is helpful
to spray the food with cooking spray.
Nutrition Information
Per serving: 359 calories; 1 g fat (0 g sat, 0 g mono); 43 mg
cholesterol; 61 g carbohydrate; 25 g protein; 2 g fiber; 809 mg sodium;
630 mg potassium.
Nutrition bonus: Vitamin A (60% daily value), Vitamin C (35% dv),
Folate (26% dv), Potassium (19% dv), Iron (15% dv).
4 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 3 lean meat
SURPRISE STEAK AND VEGETABLES
~Shared by Jim H., Calgary, Alberta, Canada
This is a must try for a day at home. Souper easy tasty and you can
adjust to any portion. I love this receipe because it great for house
cleaning day or just a day at home to rest and not worry about supper,
and you can adjust spices to taste. Same with vegetables any kind. I
use carrots and potatoes. But there is no limit on what you can create
with this easy receipe. ~by Kimberley Quinlan
3¼ hours
10 min prep
Serves 4
15 ounces round steak
1 (1 1/4 ounce) package onion soup mix
2 large onions, sliced into rings
3 tablespoons margarine
1 tablespoon garlic powder
1 tablespoon steak spice
3 large carrots, large chunks
3 large potatoes, cut in 1/2
Place steak in casserole dish sprinkle onion soup mix dry on top of
steak, add remaining spices (of your choice). Cut your favorite
vegetables into big chunks place in casserole with steak. Slice Jumbo
onion into large rings place on top of casserole. Cover with tin foil
cook at 350 for 3 hours. Keep covered and the flavors all come
together. Yummmmm.
Source:
Recipezaar
CHEESY CORN BITES
~Shared by Linda H., Rosharon, TX
8 oz. cream cheese, room temperature
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn kernels
48 scoop shaped tortilla chips (one 10 oz. bag)
Chopped chives or cilantro, for sprinkling
Preheat oven to 350. In a large bowl, mix the cream cheese, pepper jack
cheese, egg and corn.
Arrange the chips on a large rimmed baking sheet and place 1 t. corn
mixture in each.
Bake until the filling sets, about 20 minutes. Sprinkle the corn bites
with the chives; serve warm.
Source: The Cooking Nook – Google Group
SOUR CREAM BANANA BREAD
~Shared by Treva, NC
(2 LOAVES)
1 c. butter
1 & 1/2 c. sugar
3 eggs
1 & 1/2 c. bananas, mashed
4 c. flour (plus 2 tbsp.)
1 & 1/2 tsp. baking powder
1 tsp. baking soda
1 & 1/2 c. sour cream
1 c. chopped walnuts, optional
1 tablespoon Butter Schnapps or Banana Liquor (optional)
Cream butter and sugar. Add eggs and beat. Add bananas and beat. Mix
dry ingredients together (baking powder, baking soda and flour).
Add the well-mixed dry ingredients to the creamed mixture alternately
with the sour cream. Beat until smooth. Beat in liquor, if using.
Stir in chopped nuts last.
Pour into 2 large greased and floured loaf pans and bake for 1 hour and
15 minutes at 350 degrees. To test for doneness, insert a sharp knife
into center of bread. If it comes out clean, bread is done.
This bread is very moist and freezes well.
ABM ALMOND BISCOTTI
~Shared by Doe, Oliver, B.C., Canada
Makes 32
3 extra lg eggs
2 extra large egg yolks
1 1/4c sugar
1 tsp almond extract
3 3/4c flour
1/2 tsp salt
1 tsp baking powder
1 2/3 c-5oz slivered almonds
Program for basic dough. Place eggs, yolks, sugar, & almond
extract in machine & press start. Mix for 3 mins, In sm bowl
mix together the flour, salt & b powder. With machine still
running, add the dry ingred & mix until a ball forms. Add
almonds & knead in machine about 1-2 mins just until the
almonds are incorporated. It is better to do a little kneading
& finish by hand than it is to have the almonds pulverize. Then
proceed with completing
For completing biscotti:
1 lg egg
1 tbsp water
2 tbsp coarse sugar
Preheat 350. Line a heavy duty baking sheet with foil. Oil or spray
foil. Take dough to a lightly floured work surface. Dust ands with
flour & form dough into a thick log. Cut log into 3 equal pcs
& roll each into an 11x1 3/4 inch long. Flatten tops slightly
with fingers. Place logs at least 2”apart on baking sheet. Mix egg
& water, brush tops of logs with glaze, sprinkle generously
with sugar. Bake 30 mins. Remove from oven. Lower oven to 325. With
serrated knife, slice each log diagonally into 1/2”- 3/4”slices. Lay
slices on the same baking sheet & return to oven to bake 10
more mins until slightly golden brown. Take biscotti from oven
& cool on wire rack. Store airtight.
TROPICAL SALAD
~Shared by Ann S., Mims, FL
1 medium pineapple
2 oranges
1 cup of chopped walnuts
2 large carrots
1 head of romaine lettuce
1 head of iceberg lettuce
Dressing:
4 tablespoons of light mayonnaise
2 tablespoons of mustard
2 tablespoons of Imperial Sugar or Dixie Crystals Brown Sugar
¼ cup olive oil
juice from two lemons
a few drops of soy sauce
Trim and core the pineapple, and cut into bite-size chunks.
Peel the oranges, being sure to remove all the pith (white part) and
carefully separate the sections.
Coarsely grate the carrots. Chop up the two heads of lettuce.
Combine all the ingredients in a large bowl and add the chopped nuts.
Prepare the dressing by mixing all the ingredients until emulsified.
Pour the dressing over the salad and refrigerate for one hour before
serving.
This is a good side dish for red meat.
Source: Imperial Sugar
BLT TURKEY SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 C. torn romaine or leaf lettuce
4 C. cubed cooked turkey
1 1/2 C. chopped tomatoes
1 1/2 C. shredded Mozzarella cheese
1 1/2 C. shredded Cheddar cheese
10 bacon strips cooked and crumbled
1/2 C. chopped green pepper
1/2 C. chopped red onion
1/2 C. chopped cucumber
Dressing:
1 C. plain yogurt
1 C. mayonnaise
1/4 C. sugar
1/4 C. red wine vinegar
1 t. garlic powder
In a large salad bowl, combine the first 9 ingredients. Just
before serving, whisk the dressing ingredients. Pour over
turkey mixture, toss to coat.
ROASTED TOMATO SOUP WITH BACON
~Shared by Marilyn, Canton, OH
Cream of tomato soup with a grilled cheese sandwich has always been our
favorite. But, I leanred roasting tomatoes brings out more
flavor. It is better when the tomatoes are roasted.
6 slices bacon
4 (14.5 oz) cans whole tomatoes
3 Tbsp. butter
1 stalk celery, diced
1/2 sweet onion, diced
1 clove garlic, minced
1 Tbsp. all-purpose flour
2 cups chicken broth
1/4 teaspoon ground dried thyme
salt
white pepper
1/2 cup heavy cream
Preheat oven to 425 degrees for roasting the tomatoes.
Cook bacon to a crisp and snip it into 1/4-inch pieces; set aside.
Drain tomatoes in a colander reserving juice for another
purpose. Place the whole tomatoes on a rack over a baking
sheet that is lined with foil.
Bake the tomatoes for 20 to 30 minutes or until they change color and
the excess liquid has evaporated.
Melt butter in a Dutch oven or pot. Cook the celery, onion,
and garlic until the vegetables are tender and the onion is
translucent.
Sprinkle the flour over the buttery vegetables and stir with a whisk to
make a lump-free paste. Gradually add broth, stirring with
the whisk to make sure that lumps do not form. Add thyme and
salt and pepper to taste. Simmer for eight to ten minutes on
medium low heat. Pour the mixture through a strainer. Set the
liquid aside.
Blend the solids and the roasted tomatoes, a little at a time, in the
blender. Mix the pureed solids and the liquid together (but
not the tomato juice which you will not use in this recipe).
Pass the mixture through a fine mesh strainer to remove any chunks and
tomato seeds. Return the strained liquid to the pan. Add
cream and cook for five minutes. Adjust the seasoning if
needed.
To serve, ladle hot soup into each bowl. Sprinkle with bacon
bits.
BILL'S FAVORITE CARROT CAKE WITH SPLENDA
~Shared by Pam, Swanton, OH
Pam found a carrot cake recipe (that she amended) and Bill loved
it. Then she changed it again (not so good that
time). She’s learned her lesson - “If it ain’t broke, don’t
fix it!” Here’s the good recipe.
4 large eggs (room temperature)
1 3/4 cups Splenda
1 1/2 cups oil
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 Tablespoons ginger
1/2 teaspoon ground mustard
1/2 teaspoon nutmeg
1 cup chopped nuts
1/2 cup raisins
2 cups grated carrots
Preheat oven to 350 F.
Beat eggs into sugar, add oil, flour, baking soda, cinnamon,
ginger, mustard, and nutmeg. Mix well. Fold in the
nuts, raisins, and carrots.
Pour batter into greased cake pan (I use an oblong cake pan, but 12”
round would be OK, too) and bake for about 45 minutes (until toothpick
comes out clean). Using the mold, use 1/4 cup to fill each
section. Bake 20 minutes. Cool on wire rack.
Now you have the option of removing cake from the pan to ice it or to
leave it in the pan and ice it. I ice this cake with a cream
cheese icing. Use one package of softened cream
cheese and add 1 1/2 - 2 cups Splenda and a Tablespoon of vanilla
extract and 1 stick softened butter and 1T half & half (or
milk/cream) and beat until the right consistency
To double batch: 3 cups splenda, 2 pkgs. cream cheese; 2T
vanilla; 2 sticks butter; 1 to 2 T of half & half or milk or
cream. Whip.
Source: From Pam and Bill's family cookbook
AMISH SANDWICH DIP OR SPREAD
~Shared by Pat. Merritt Island, FL
INGREDIENTS:
8 oz cream cheese
1/2 C mayonnaise
1 (6 1/2 oz) can tuna
1/2 C olives, chopped*
1/2 C walnuts or almonds, chopped
2 Tbs. lemon juice
black pepper
DIRECTIONS:
Mix all the ingredients, adding more or less mayonnaise depending on
making a dip or a spread. Really good spread on coarse dark
bread.
*All green 0lives were too salty, use black or half and half.
EASY MORNING BISCUITS
~Shared by Johnny, LA
Ingredients
1/3 cup shortening
1-3/4 cup flour
2-½ teaspoon baking powder
½ cup milk
Directions
Cut shortening into flour, then stir in baking powder and milk. Knead
and cut into shape. (No biscuit cutter? Use a drinking glass instead!)
Bake at 450° on an ungreased cookie sheet for 10-12 minutes.
CHICKEN PIE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
4 cup cooked chicken, bite size
1 can cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. Salt
Pepper to taste
1 can peas and carrots, drained
1 1/2 cup flour
2 tsp. baking powder
1 1/2 cup buttermilk
1/2 cup. melted oleo
Place chicken in greased 9 x 13 inch pan. Pour next 5 ingredients over
this. Mix last 4 ingredients together to make crust. Pour over top.
Bake for 1 hour at 350 degrees.
Serves 6.
CREAM CHEESE BACON CRESCENTS
~Shared by Jim D., WA
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese
Spread
3 slices OSCAR MAYER Bacon, Cooked, crumbled
2 cans (8 oz. Each) Refrigerated crescent dinner rolls
PREHEAT oven to 375F. Mix cream cheese spread and bacon in small bowl
until well blended.
SEPARATE each can of dough into 8 triangles each. Cut each triangle in
half lengthwise. Spread each dough triangle with 1 generous tsp. cream
cheese mixture. Roll up, starting at shortest side of triangle and
rolling to opposite point. Place, point sides down, on ungreased baking
sheet.
BAKE 12 to 15 min. Or until golden brown. Serve warm.
BEEF PATTIES IN ONION GRAVY
~Shared by Jim H., Calgary, Alberta, Canada
Good "stand-by" meat-and-potatoes meal. This goes over big with husband
and kids. Easy, quick, and tasty comfort food. ~by papergoddess
35 min
10 min prep
Serves 4
Patties:
1 lb ground beef
1 egg
1/2 cup dry breadcrumbs
1/2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Gravy:
1/2 envelope dry onion soup mix
2 cups water
2 tablespoons flour
Combine all patty ingredients;mix thouroughly with your hands and shape
into 4 patties. Spray a non-stick skillet, and brown patties on both
sides. Add dry onion soup mix and 1 1/2 cup water. Cover pan tightly
and simmer for 20 minutes. Remove patties to a plate. In a gravy shaker
or jar, combine 1/2 cup water with 2 tbs. flour. Stir flour and water
into onion gravy. Stir constantly with a whisk until it comes to a
boil. Boil 1 minute. Return patties to pan. Serve with mashed potatoes
or hot cooked noodles.
Source: Recipezaar
CHOCOLATE CHIP DIP
~Shared by Linda H., Rosharon, TX
1 (8 oz) pkg cream cheese, softened
1/4 cup whipping cream
1/8 cup dark brown sugar
1/2 tsp. cinnamon (optional)
1/4 tsp. vanilla
1/2 cup mini chocolate chips
Cream the cream cheese and whipping cream together.
Mix in the brown sugar, cinnamon, and vanilla.
Fold in chocolate chips.
Serve with Nilla wafers, graham crackers, angel food or pound cake
squares.
BLUEBERRY SCONES
~Shared by Treva, NC
2 c. sifted all-purpose flour
1 c. fresh or frozen clean blueberries
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. sweet butter, cut into sm. pieces
3/4 c. milk
Sprinkle 1/2 cup flour over berries; toss and set aside. Sift remaining
flour with salt, sugar, baking soda, and baking powder into large bowl.
Cut in the butter with a pastry blender until well mixed. Add
blueberries and flour; toss well to mix. Sprinkle the milk over and mix
gently with a fork until dough just holds together. Drop by spoon onto
lightly greased baking sheet. Dip your hand in flour and gently pat
down the scones until about 1 inch thick. Bake in a 425 degree oven
12-15 minutes.
ORANGE PECAN LOAF
~Shared by Doe, Oliver, B.C., Canada
A triple orange greets you as you open the aroma bread machine The
orange flavor enhances every bite.
1.5 lb loaf:
1 1/4c water
2 tbsp froz orange juice conc., thawed
1/4 tsp orange extract
1/4 tsp salt
2 tbsp sugar
2 tbsp shortening
3 1/3 c flour
1/2 c chpd pecans
2 tsp orange zest
1 tsp cinn
1 tsp yeast
2 lb loaf:
1 1/3 c water
1/4 c froz orange juice conc., thawed
1/2 tsp orange extract
1 1/2 tsp salt
3 tbsp sugar
2 tbsp shortening
3 3/4 c flour
2/3 c chpd pecans
1 tbsp orange zest
1 tsp cinn
1/4 tsp yeast
Measure ingred into baking pan, select sweet cycle. Tip- To thaw froz
o.j. remove lid from container, micro 20 sec on high. This way you can
scoop out what you need without thawing the whole container.
Variation- For a mixed citrus flavor, sub lemon extract for the orange
extract.
TEXAS CORNBREAD PUDDING
~Shared by Ann S., Mims, FL
Recipe from Brennan’s, Houston, February 1994
1/2 cup diced yellow onion
1 1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1 1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced
Preheat oven to 300 degrees. Sauté onion and corn in oil on medium-high
heat until onion is translucent. Combine eggs, cream, cornbread, 1 cup
cheese, and onion-and-corn mixture in large bowl. Season with salt and
pepper. Pour mixture in greased 8-inch-square pan. Sprinkle top with
jalapeño slices and remaining cheese. Set pan in water bath and bake
for 1 hour or until firm.
Source: Texas Monthly
CAULIFLOWER HAM AU GRATIN
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen
cauliflower
1 1/4 c. chopped fully cooked smoked ham
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. firm margarine or butter
2 tbsp. shredded cheddar cheese
1/2 tsp. ground nutmeg
Instructions
Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2
inch pan; sprinkle ham. Beat soup and milk with beater until smooth;
pour over ham. Mix remaining ingredients until crumbly; sprinkle with
paprika if desired. Bake until topping is golden brown, 20-25 minutes.
Serves 8.
SEAFOOD SALAD
~Shared by Barb C., Chula Vista, CA
1 pound medium shrimp, peeled
1/2 pound sea scallops
1 (6-ounce) mahimahi fillet or other firm white fish fillets (about 1/2
Inch thick)
3/4 cup diced seeded tomato
1/4 cup minced fresh cilantro
3 tablespoons minced shallots
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1 teaspoon salt
16 Bibb lettuce leaves
Steam shrimp and scallops, covered, 6 minutes or until done. Cool and
cut shrimp and scallops into quarters. Steam mahimahi, covered, 8
minutes or until fish flakes easily with a fork. Cool and cut fish into
1-inch pieces. Combine the shrimp, scallops, fish, tomato, cilantro,
shallots, lime juice, jalapeño pepper, and salt in a bowl. Spoon 1/4
cup seafood mixture into center of each lettuce leaf, and roll up.
Yield: 8 Servings.
CALORIES 102 (11% from fat); FAT 1.3g (sat 0.2g,mono 0.2g,poly 0.5g);
IRON 1.8mg; CHOLESTEROL 90mg; CALCIUM 42mg; CARBOHYDRATE 3.9g; SODIUM
427mg; PROTEIN 18.1g; FIBER 0.7g
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
SWEET AND SPICY PEACH RELISH
~Shared by Luanne, FL
This enhances a pork roast with so much goodness. Try it on a
ham sandwich instead of your usual fixing. Yummy!
Ingredients:
4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsps. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian or curly parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste
Directions:
In a large bowl, combine all the ingredients and mix well.
This relish will keep, covered and refrigerated, about 4 days.
Makes about 4 cups.
PIONEER SOUP
~Shared by Patrtcia, Charlevoix, MI
1 1/2 pounds spare ribs
6 medium sized potatoes, diced
1/2 cup tomatoes
3 onions, sliced thin
Salt and pepper
Put spareribs to cook in cold water and wen coming to a boil, skim.
Afer 1/2 hour of boiling, add onions and tomatoes. A half hour later
add salt and pepper to taste and potatoes. Simmer until ribbles are
added, then boil.
Ribbles (type of dumplings)
1 egg
2 cup flour
1 tablespoon salt
Beat egg until light. Sift flour in egg until fine ribbles are obtained
by working between fingers. Ten minutes before serving soup remove the
meat. Add as many ribbles as needed to thicken soup nicely. Boil 10
minutes.
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EGGS
ITALIANO
~Shared by Treva, NC
This sophisticated take on Eggs Benedict swaps a full-flavored, chunky
vegetable medley for Canadian bacon and hollandaise sauce. Add
whole-wheat English muffins and poached eggs and this combo makes a
lovely brunch or an elegant light supper when served with a salad.
Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, High Fiber, Low Calorie,
High Potassium
1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot , minced
1 clove garlic , minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil , divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins , split and toasted
2 tablespoons freshly grated Parmesan cheese
1: Fill a large, straight-sided skillet or Dutch oven with 2 inches of
water; bring to a boil. Add white vinegar.
2: Meanwhile, heat oil in a large nonstick skillet over medium-high
heat. Add shallot and garlic and cook, stirring, until fragrant, about
1 minute. Stir in zucchini and tomatoes and cook, stirring
occasionally, until the zucchini is tender, about 10 minutes. Remove
from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and
pepper.
3: Meanwhile, reduce the boiling water to a gentle simmer; the water
should be steaming and small bubbles should come up from the bottom of
the pan. Crack each egg into a small bowl and slip them one at a time
into the simmering water, taking care not to break the yolks. Cook for
4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard
set. Using a slotted spoon, transfer the eggs to a clean kitchen towel
to drain.
4: To serve, top each muffin half with some of the vegetable mixture,
an egg, a sprinkling of cheese and the remaining basil.
Nutrition: (Per serving): Calories - 329; Carbohydrates - 31;
Fat - 14; Saturated Fat - 4; Monounsaturated Fat - 6;
Protein - 22; Cholesterol - 425; Dietary Fiber - 5;
Potassium - 570; Sodium - 675
Nutrition Bonus - Vitamin C (43 daily value), Vitamin A (26 dv), Folate
(22 dv), Potassium (16 dv).
Source: EatingWell Test Kitchen
NEW ENGLAND FRIED SHRIMP
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 cup pale ale or other light-colored beer
1 cup whole-wheat pastry flour (see Ingredient Note) or all-purpose
flour
1 teaspoon Dijon mustard
½ teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp (13-15 per pound; see Ingredient Note), peeled and
deveined, tails left on
Freshly ground pepper to taste
Instructions
1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl
until smooth.
2. You’ll need to cook the shrimp in two batches. Wait to batter the
second batch until the first is cooked. For the first batch, heat 1
tablespoon oil in a large nonstick skillet over medium-high heat. Hold
shrimp by the tail and dip in the batter one at a time. Let any excess
batter drip off, then add the shrimp to the hot oil, making sure they
aren’t touching. Cook, turning once and adjusting the heat as necessary
to prevent burning, until golden brown on the outside and curled, 3 to
4 minutes total. Transfer to a platter.
3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and
heat over medium-high. Batter and fry the remaining shrimp. Season all
the shrimp with the remaining 1/4 teaspoon salt and pepper and serve
immediately.
Tips:
-Ingredient notes: Whole-wheat pastry flour, lower in protein than
regular whole-wheat flour, has less gluten-forming potential, making it
a better choice for tender baked goods. You can find it in the
natural-foods section of large super markets and natural-foods stores.
Store in the freezer.
-Shrimp is usually sold by the number needed to make one pound. For
example, “21-25 count” means there will be 21 to 25 shrimp in a pound.
Size names, such as “large” or “extra large,” are not standardized, so
to be sure you’re getting the size you want, order by the count (or
number) per pound. Both wild-caught and farm-raised shrimp can damage
the surrounding ecosystems when not managed properly. Fortunately, it
is possible to buy shrimp that have been raised or caught with sound
environmental practices. Look for fresh or frozen shrimp certified by
an independent agency, such as Wild American Shrimp or Marine
Stewardship Council. If you can’t find certified shrimp, choose
wild-caught shrimp from North America - it’s more likely to be
sustainably caught.
Nutrition Information
Per serving: 213 calories; 9 g fat (1 g sat, 5 g mono); 172 mg
cholesterol; 7 g carbohydrate; 24 g protein; 1 g fiber; 351 mg sodium;
210 mg potassium.
Nutrition bonus: Selenium (61% daily value), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 1 1/2 fat
ZUCCHINI SOUP
~Shared by Maggie, TX
Yield: 6 (1-cup) Servings
INGREDIENTS
- 2 cups chicken broth
- 2-1/2 cups sliced zucchini
- 1 cup chopped onion
- 2 garlic cloves, minced
- Pinch dried leaf marjoram
- 1 teaspoon curry powder
- Salt and pepper to taste
- 2 tablespoons non-fat dry milk
- 1 cup plain low-fat yogurt
- 1 teaspoon fresh lemon juice
- 2 tablespoons diced red bell pepper, or pimento
DIRECTIONS
In a medium-size saucepan, place all ingredients except yogurt, lemon
juice and bell pepper; bring to a boil. Reduce heat, skim off any froth
that accumulates, cover and simmer 10 minutes or until zucchini is
tender. Cool.
In a blender or a food processor fitted with the metal blade, process
in batches until pureed. Add yogurt and lemon juice; chill well.
Garnish with bell peppers.
Nutritional Information Per Serving (1 cup):
Calories: 39, Fat: 0 g, Cholesterol: 3 mg,
Carbohydrate: 7 g, Protein: 3 g, Sodium: 75 mg
Diabetic Exchanges: 1/2 Milk, 1 Vegetable
Source: "Light
and Easy Diabetes Cuisine" by Betty Marks
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CHICKEN
& VEGETABLE CURRY
~Shared by Maggie, TX
Yield: 4 Servings
Ingredients
Vegetable Cooking Spray
12-16 ounces boneless, skinless chicken breast, cubed
1/2 cup chopped onion
2 cloves garlic
1 medium head cauliflower, cut into florets
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 large carrots, cut into 1/2-inch slices
1-1/2 cups reduced sodium fat-free chicken broth
3/4 teaspoon ground turmeric
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon flour
2 tablespoon cold water
1 large tomato, chopped
2 tablespoons finely chopped parsley
1-2 tablespoons lemon juice
Salt, cayenne, and black pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6
minutes. Add cauliflower, potatoes, carrots, broth, and herbs to
saucepan; heat to boiling. Reduce heat and simmer, covered, until
chicken and vegetables are tender, 10 to 15 minutes. Heat mixture to
boiling. Mix flour and water; stir into boiling mixture. Cook, stirring
constantly, until thickened. Stir in tomato, parsley, and lemon juice;
simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and
black pepper.
Nutritional Information (Per Serving)
Calories: 250
Protein: 28.4 g
Sodium: 203 mg
Cholesterol: 51.7 mg
Fat: 3.1 g
Carbohydrates: 29 g
Exchanges: 2 Vegetable, 1 Bread, 2 Meat
Source: 1,001
Recipes For People with Diabetes
STRAWBERRY FROST
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 cups plain low-fat yogurt
- 1/4 cup part-skim ricotta cheese
- 2 cups frozen strawberries (no sugar added)
- 1 teaspoon pure vanilla extract
- 1 tablespoon frozen orange juice concentrate
- Extra strawberries for garnish
- Few sprigs fresh mint (optional)
DIRECTIONS
In a blender or a food processor fitted with a metal blade, place
yogurt, ricotta, strawberries, vanilla and orange juice; process until
smooth. Spoon into parfait glasses and garnish with berries and a mint
sprig, if desired. Serve at once.
Nutritional Information Per Serving: Calories: 81, Cholesterol: 6 mg,
Carbohydrate: 13 g, Protein: 5 g, Sodium: 72 mg, Fat: 1 g
Diabetic Exchanges: 1/2 Milk, 1/2 Fruit
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
WARM CHICKEN SALAD
~Shared by Mary, Nashville, TN
Yield: 4-1/2 cups (6 servings)
INGREDIENTS
- 2 cups diced cooked chicken (8 ounces)
- 2 cups chopped celery
- 1/3 cup light mayonnaise
- 1/4 cup slivered almonds
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped green bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons chopped pimiento
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup (about 1 ounce) grated or shredded Swiss cheese
- 2 cups (2 ounces) fat-free or reduced-fat potato chips,
coarsely crushed
DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 2-quart casserole with
non-stick pan spray.
Mix all the ingredients except the cheese and potato chips in a large
bowl. Turn into the casserole. Top with the cheese and crushed potato
chips.
Bake about 25 minutes, until the cheese is melted and the salad is hot.
Nutritional Information Per Serving (3/4 cup): Calories: 212, Fat: 11
g, Cholesterol: 43 mg, Sodium: 439 mg, Carbohydrate: 13 g, Dietary
Fiber: 2 g, Sugars: 2 g, Protein: 15 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat
Source: The
New Family Cookbook for People With Diabetes
FRUIT NUGGETS
~Shared by Mary S., Nashville, TN
Yield: 36 Nuggets (1 per serving)
INGREDIENTS
- 2 cups finely ground low-fat graham crackers
- 1/2 cup finely ground gingersnaps or low-fat graham
crackers
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup dried apples
- 1/2 cup dried apricots
- 1/2 cup pitted dates
- 1/2 cup golden raisins
- 1/2 cup orange juice
- 2-3 tablespoons honey
- 3 tablespoons sugar
DIRECTIONS
Combine graham cracker and gingersnap crumbs and spices in medium bowl.
Finely chop fruit in food processor, using pulse technique, or by hand;
add to crumb mixture.
Add orange juice and honey to fruit mixture, stirring until mixture
holds together. Roll into 36 balls, about 1 inch in diameter.
Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets
and shake to coat with sugar. Repeat with remaining sugar and nuggets.
Store in covered container at room temperature.
Nutritional Information Per Serving (1 nugget): Calories: 57, Fat: 0.5
g, Cholesterol: 0 mg, Sodium: 29 mg, Protein: 0.8 g, Carbohydrate: 12.8
g
Diabetic Exchanges: 1/2 Fruit, 1/2 Bread
Source: 1,001
Delicious Recipes for People with Diabetes
ROTINI SALAD WITH GREEN BEANS AND CHICKEN IN
BASIL BUTTERMILK
DRESSING
~Shared
by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 16 ounces Dreamfields Rotini
- 1 pound boneless, skinless chicken breast
- 1/2 cup bottled non-fat Italian dressing
- 1/2 pound fresh green beans, cut into thirds
- 1 small red bell pepper, chopped
- 1/2 cup chopped carrots
- 1/4 cup chopped green onion
Dressing Ingredients:
- 1 cup low-fat mayonnaise
- 3/4 cup buttermilk
- 2 tablespoons red wine vinegar
- 1/3 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
Place chicken into a zip-lock bag; add Italian dressing. Place in the
refrigerator for several hours or overnight. Remove chicken and discard
the marinade.
In a medium size skillet over medium-high heat, cook chicken for 7
minutes on each side or until thoroughly cooked through. Remove from
heat and cool. Cut chicken into 1/2-inch pieces.
Meanwhile, cook pasta according to package directions. Add green beans
to cooking with the pasta during the remaining 5 minutes to blanch;
drain. Rinse pasta and beans in cold water and drain well.
In a small bowl, combine dressing ingredients and stir well with a
whisk or fork.
In a large bowl, combine pasta with chicken and vegetables. Gently fold
in dressing. Cover and refrigerate for 4 hours.
Nutritional Information (Per Serving): Calories: 289; Protein: 16g;
Sodium: 673mg; Cholesterol: 40mg; Fat: 6g; Saturated Fat: 1g; Dietary
Fiber: 5g; Digestible Carbohydrates: 9g
Source: Dreamfields
Healthy Carb Pasta
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BEAN
SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 can 8 oz - kidney beans
1 can (8 oz) garbanzo beans
1 jar (6 oz.) marinated artichoke hearts, un drained
1 small onion, sliced
3 tbs. wine vinegar
1 tbs. sugar
¼ tsp. salt
½ tsp. celery seed
½ tsp. mustard seed
Rinse beans with water and drain. In a mixing bowl, combine all
ingredients. Chill several hours or overnight before serving.
Makes 3 cups.
BLACKENED CHICKEN
~Shared by Maggie, TX
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 2
Difficulty: Easy
Ingredients
¼ teaspoons Salt
½ teaspoons Garlic Powder
½ teaspoons Paprika
¼ teaspoons Onion Powder
¼ teaspoons Pepper
1/8 teaspoons Ground Cumin
2 tablespoons Butter, Melted
2 whole Boneless, Skinless Chicken Breasts
Preparation Instructions
Combine the spices in a small bowl. Dip chicken breasts in melted
butter and then sprinkle both sides of each breast liberally with the
spice mixture. Fry the chicken in a skillet until cooked through and
well browned on both sides. The spice and butter combination will turn
quite dark by the time the chicken is cooked.
BRUNSWICK STEW
~Shared by Mary S., Nashville, TN
2 cups water
2 bone-in chicken thighs (4 ounces each), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) whole tomatoes, cut up
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper
In a large saucepan, combine the water, chicken, onion and ham. Bring
to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones.
Cut meat into bite-size pieces; return to the pan. Add the
remaining ingredients. Bring to a boil. Reduce heat; cover and simmer
for 30-40 minutes or until potato is tender, stirring occasionally.
Yield: 2 servings.
Source: Cooking
for 2
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BACON-WRAPPED
CHICKEN BREASTS WITH CHILE CHEESE SAUCE
8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise
(making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot
pepper sauce (or to taste)
Dash Worcestershire sauce
1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil;
set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the
baking sheet. Bake about 20 minutes or until cooked through. Remove
chicken from the oven. Preheat the broiler.
3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and
Worcestershire sauce to a simmer over medium heat. Turn off heat; cover
to keep warm.
4. Broil the chicken 4 to 5 inches from the heat for about 1 to 2
minutes or until the bacon is really sizzling. Serve chicken topped
with the cheese sauce.
Makes 4 servings.
MOCHA CHOCOLATE CHIP COOKIES
Adapted from Fine Cooking, this comes from one of my favorite food
blogs.
Yields about 48 cookies
9 oz. (2 cups) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon table salt
10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature
3 Tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup packed light brown sugar
1-1/2 cups semisweet chocolate chips
About 1/4 cup granulated sugar for dipping
In a medium sized bowl, sift flour, baking powder, cinnamon and
salt. Set aside.
Beat together unsalted butter and espresso powder on medium speed until
well combined. Add powdered sugar and light brown sugar and
beat until combined.
Stir in the flour mixture about 1/2 cup at a time, mixing well after
each addition. Stir in chocolate chips.
In a small, shallow bowl add 1/4 cup granulated sugar. Scoop
out about 1 Tablespoon dough and flatten it slightly into a
disk. Dip one side into the granulated sugar and then set the
disk, sugar side up on an ungreased cookie sheet. Repeat with
remaining dough, spacing the disks about 2-inches apart.
Bake until the edges start to darken, 12-14 minutes in a 350 degree
oven. Begin checking after 12 minutes, but don't be tempted
to remove too soon.
Let the cookies cool 1-2 minutes on the baking sheets and transfer to a
wire rack to cool completely.
Source: Noble
Pig
RAPID RAGU CHILI
1-1/2 lbs. lean ground beef
1 lbs. onion, chopped
2 Tbsp. chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
1 cup shredded cheddar cheese (about 4 oz.)
In 12-inch skillet, brown ground beef with onion and chili powder over
high heat, stirring occasionally. Stir in beans and Pasta Sauce. Bring
to a boil over high heat. Reduce heat to low and simmer covered,
stirring occasionally, 20 minutes. Top with cheese. Serve, if desired,
over hot cooked rice.
Source: Ragu
BUSY DAY CHICKEN OR TUNA BAKE
1 tube refrigerator biscuits
2 cans Tuna or chicken, drained
2 cans cream of chicken or mushroom soup
1/2 cup milk
Lay biscuits in bottom of lightly greased 8 x 8 inch pan. Lay Tuna or
chicken on top. Mix soups and milk and pour over top. Bake at 350 F for
30 mins.
CROCK POT CRAB DIP
Ingredients:
1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat
Directions:
Heat together. Keep warm in fondue or slow cooker/Crock Pot. Serve with
bread sticks.
BREAKFAST POTATO FRITTATA
Ingredients:
30-45 frozen shredded potato nuggets (tater tots)
2 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons milk
5 eggs
1/2 red or green bell pepper, diced
1/3 cup red onion, diced
5 strips bacon, cooked, drained and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup thinly sliced green onion tops (optional)
Directions:
1. Preheat oven to 425°F. Arrange potato nuggets in a single layer on
baking sheet. Bake 15-17 minutes or until crisp; remove from oven.
Reduce oven temperature to 350°F.
2. Whisk together cream cheese, sour cream and milk in medium bowl; add
eggs and whisk until smooth. Place bacon, onion and bell pepper over
bottom of a torte pan; top with potato nuggets and cheese. Pour egg
mixture evenly on top.
3. Bake 18-22 minutes or until egg mixture is set but still moist.
Remove from oven and invert frittata onto serving plate. Sprinkle with
green onions, if desired. Serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 180, Total Fat 13 g, Saturated Fat 6,
Cholesterol 155 mg, Carbohydrate 10 g, Protein 8 g, Sodium 320 mg,
Fiber less than 1 g
Cook's Tips: Chili powder can be used if desired.
GOLDEN CORN AND CHICKEN STUFFING BAKE
1 (10 3/4 ounce) can Campbell's Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken
over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at
400 degrees F for 25 minutes or until chicken is no longer pink.
Servings: 4
SALAMI TRIANGLES
I haven't tried this with salami but I have with ham. Very good!
1 (3 ounce) package cream cheese
1 Tablespoon horseradish
2 teaspoon grated onion
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 pound thinly sliced Genoa salami
Blend all ingredients together, except salami. Spread mixture on salami
slices and stack five slices high. Refrigerate stacks until firm. When
ready to serve, cut each stack into 6 wedges and serve on toothpicks
with pickled onions.
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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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