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A
to Z
Recipes
November 1, 2009
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Can you believe it is November already? And that means next month is...
uh, oh. I need more paychecks before I can think of December. Goodness.
But I'll be tickled pink to have cold weather. We need
cold weather for Christmas. OK, in Texas we want
cold weather. We don't always get it, though.
Just a quick reminder... no recent issues, new graphics, or recent
archives may be viewed from the a2z web site. Everything should be back
to normal in another few days or so.
The current Monthly Theme topic is announced in
today's issue. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
We've got some wonderful recipes in this issue. Some of you have truly
outdone your normal greatness, lol. Of course, some of you have not
been active and perhaps now is the time you should sit down and select
a few recipes to share and send them along. Right? Then enjoy all that
has been shared here in this great issue.
We'll see you here again on Wedneday, God willing. Don't forget to set
your clocks back this morning!
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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~Shared
by Jim H., Calgary, Alberta, Canada
Heaven is where the police are British,
the chefs Italian,
the mechanics German,
the lovers French,
and it's all organized by the Swiss.
Hell is where the police are German,
the chefs are British,
the mechanics French,
the lovers Swiss,
and it is all organized by the Italians.
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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~Shared
by Treva, NC
You only live once. And, it does not hurt to think of this,
from time to time. The worst thing would be to look back on
your life, wishing you could have been happier or done more.
Don't let this happen! Now is the time to take a good look at
your life and make changes so that you have no regrets.
We all know time flies. Days, weeks. months and years slip
away. Don't let them pass you by. Make the
necessary changes that bring happy, joyful memories, so you can look
back with no regrets.
Everyone has disappointments, setbacks, bad breaks and frustrations.
Sometimes it seems that they all come at once, and we find ourselves in
a funk. Suddenly we start to see the negative side of everything, and
that is certainly no way to live. Let's look at some ways to quickly
bounce back. Take action. Do something positive. Even if it's just
mowing the yard, or cleaning the old files from your hard disk. Taking
action puts you in control of your life, and helps you to get
positively focused. Small accomplishments can do wonders for your
attitude.
Help someone else. Cheerfully do something for another person. Read a
book to a child. Make a donation of time or money. Help your neighbor
with a project. Give of yourself and you'll feel great.
Count your blessings. There are so many good things about life, and too
often we take them for granted. Appreciate and be thankful for your
home, your health, your family, your life's experiences, your friends,
your skills, your knowledge, and the beautiful world around you. Think
of all the people who love you and care about you.
Find a challenge. Re-direct your negative energy and frustrations
toward something that will challenge you to be your best.
Things are as negative or as positive as you make them.
You have created your fears. And you can choose to lay them to rest.
You have created your dreams. And you can choose to bring them fully to
life.
Look all around you and realize that everything you see is what you
have chosen to see. Every thought you think is what you have chosen to
think.
Day after day, by your words, your actions, and your thoughts, you have
chosen your own path. And that path has brought you to precisely where
you are.
Now it is time to choose again. Remember that with each and every
choice you make, you determine the details of how your life will
proceed.
It is a serious responsibility as well as a wonderful, enormous
opportunity. For again and again, you can choose your way toward the
life you truly wish to live.
~By Ralph Marston
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Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Daylight Saving Time
Daylight Saving Time Fall 2009 is on November 1st at 2 a.m.
In the United States and Canada Daylight Saving Time always begins on
the second Sunday of March and ends on the first Sunday of November.
On November 1st 2009 at 2:00 a.m., you set the clocks back an hour.
Autumn's Ambassadors
by Mark R. Vogel
Epicure1@optonline.net
~Shared by Mary, Nashville, TN
The envoys of fall arrive to greet us well before the autumnal equinox.
Gourds, which include pumpkins, winter squash, and those warty,
odd-shaped decorative miniatures, begin showing up in supermarkets and
roadside stands in late summer. Appearing even before the leaves start
changing, they're a distinctive harbinger of autumn. For the gourmet,
they're a key ingredient in a variety of seasonal dishes.
Squash is the fruit of plants from the gourd family. Squash originated
in the western hemisphere and was being consumed by man at least 5,000
years ago, probably longer. Summer squash, such as zucchini and
pattypan, although usually available year round, peak in the summer
months. Summer squash is distinguished by thin, edible skins, soft
seeds, and a high water content. Highly perishable, it will last less
than a week in the fridge. Winter squash, e.g., butternut, acorn,
spaghetti, etc., is firmer fleshed with thick skin and requires longer
cooking. It should not be refrigerated and will keep in a cool dark
place for up to a month. Choose squash with a bright, firm skin that is
free of bruises. Squash is a good source of vitamins A, B2 and C, as
well as niacin, potassium, and iron.
Storage:
Butternut squash can be stored longer than summer squashes because
their skin is so hard and thick. Store in a cool dry place for at least
a month. If the squash has been cut into pieces, then wrap in a plastic
wrap and refrigerate up to 5 days.
Nutritional Qualities:
The following qualities are available in one cup of mashed squash: 80
calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with
riboflavin, iron, Vitamins A and C.
Wine Pairings:
Depending on what you are serving with your butternut squash and as to
how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve
with it.
Spices:
Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves,
cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and
turmeric.
Equivalencies:
1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked /
mashed
Preparation:
Rinse and cut the squash lengthwise. Remove and discard the seeds and
excess fiber. May peel skin if desired.
Stir-Fry:
Tender when pierced. Bake: 400 degrees 30 - 40 minutes, uncovered.
Microwave:
1/2 the squash and microwave for 10 -12 minutes.
Boil:
Cut into chunks and boil 7 - 9 minutes.
Steam:
Cube and steam for 6 - 8 minutes.
Roast:
400 degrees for 30 - 45 minutes.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Luscious Leftovers"
Leftovers
again? At my house, it is not always a bad thing. We do more than
re-heat the meal from the previous day as there are so many ways to use
the foods which gave you a great meal... plus. We're looking for
recipes which you find render Luscious Leftover meals for your family.
It is important to note that we are not looking for just comments about
what you do, or a just a description of what you've done. We need
recipes using leftovers with a title, ingredient list, and
instructions. This can be a lot of fun even if you're forced to do what
I do often, think of what you have the most left over from meals, and
look for recipes that call for those ingredients. Since I have many
recipes on my computer, I do a search and usually come up with a
perfect way to turn a cold blob into warm and Luscious Leftovers! I
google quite often to find something different yet will save me money
by using leftovers. We also have 'planned-overs' where we prepare a
certain meal with leftovers which we plan to use in
another meal! With
the time of year when there are a LOT of leftovers, this is perfect for
November. Good luck with this, it should be fun. And our thanks to
Shirley in
Bellingham, WA for suggesting it. Join us in
this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Luscious Leftovers"
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 "Luscious Leftovers".
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: "Luscious
Leftovers".
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 "Luscious Leftovers" has a deadline of
November 30,
2009,
and will be posted on December 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Luscious
Leftovers"
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 November Birthday Babies:
2nd Patricia F. in
Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
2nd Veronica in Sorrento, Louisiana
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
8th Brenda H. in West Lafayette, Ohio
8th Sally H. in Boise, Idaho
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
26th Cindy L. in Charleston, West Virginia
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
28th Cherie S. in Westport, Washington
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Pregnancy,
Estrogen and Women
~Shared by Jean, OH
Q: Should I have a baby after 35?
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.
Q: My wife is five months pregnant and so moody that sometimes she's
borderline irrational.
A: So what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor,
but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant.
Q: Is there any reason I have to be in the delivery room while my wife
is in labor?
A: Not unless the word 'alimony' means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act
normal again?
A: When the kids are in college.
'ESTROGEN ISSUES'
10 WAYS TO KNOW IF YOU HAVE 'ESTROGEN ISSUES'
1. Everyone around you has an attitude problem.
2. You're adding chocolate chips to your cheese omelet.
3. The dryer has shrunk every last pair of your jeans.
4. Your husband is suddenly agreeing to everything you say.
5. You're using your cellular phone to dial up every bumper sticker
that says: 'How's my driving-call 1- 800-'.
6. Everyone's head looks like an invitation to batting practice.
7. Everyone seems to have just landed here from 'outer space'.
9 You're sure that everyone is scheming to drive you crazy.
10. The ibuprofen bottle is empty and you bought it yesterday..
TOP TEN THINGS ONLY WOMEN UNDERSTAND
10. Cats' facial expressions.
9. The need for the same style of shoes in different colors.
8. Why bean sprouts aren't just weeds.
7. Fat clothes.
6 Taking a car trip without trying to beat your best time.
5. The difference between beige, ecru, cream, off-white, and eggshell.
4. Cutting your hair to make it grow.
3. Eyelash curlers.
2. The inaccuracy of every bathroom scale ever made.
AND, the Number One thing only women understand:
1. OTHER WOMEN
Top Ten Signs Your Girlfriend is Going to
Dump You...
~Shared by Jim D., WA
10. Your visa card and your belt both hit their limit.
9. She's been wearing an engagement ring for three weeks, but you don't
recall proposing to her.
8. She just started a college course that meets seven nights a week.
7. She says she has to tell you something... on Jerry Springer.
6. Her love letters come soaked in formaldehyde rather than perfume.
5. Whenever she introduces you it's always "I would like you to meet an
old friend of mine..."
4. She leaves a message on your phone and identifies herself by both
her first and last names.
3. Your other girlfriend told you so.
2. The dartboard behind your photo on her wall.
1. Her girlfriends look at you, tilt their heads, and say, "You haven't
got a clue, do you?"
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
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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
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submitter?
Search A to Z Recipes Site and Newsletters:
JUICY
TWO-STAGE THANKSGIVING TURKEY MARINADE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Brine (for Tuesday morning):
1 cup salt
1 cup orange juice
1 cup brown sugar
1 gallon water
1 (3 inch) cinnamon stick
1 (15 pound) turkey, thawed if purchased frozen
Marinade (for Wednesday morning):
3 oranges, sliced
3 lemons, sliced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1 tablespoon whole cloves
1/4 cup garlic powder
2 (3 inch) cinnamon sticks
2 tablespoons paprika
1/4 cup olive oil
3 tablespoons ground black pepper
On the Tuesday morning before Thanksgiving, whisk together salt, orange
juice, brown sugar, a cinnamon stick and water in a large nonreactive
container with a cover, such as a large stainless steel stockpot. Stir
until salt and sugar dissolve, about 5 minutes. Place the turkey into
the brine, cover, and refrigerate overnight.
The next day, remove turkey from the first marinade, shake off excess,
and pat the bird dry. Discard the brine. Clean the stockpot or brining
container.
In the clean stockpot, make the marinade by stirring together together
sliced oranges, sliced lemons, onion, green bell pepper, parsley,
cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper.
Place the turkey into the stockpot and rub the marinade into the
turkey. Cover and refrigerate overnight.
On Thanksgiving Day, remove turkey from the marinade and shake off the
excess. Discard the remaining marinade. Roast the turkey using your
favorite method.
TURKEY GIBLET STOCK
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt
Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over
moderately high heat until hot but not smoking, then brown neck and
giblets, 10 to 15 minutes. Add remaining ingredients and simmer,
uncovered, until neck and giblets are very tender, about 3 hours. Pour
stock through a large fine-mesh sieve into a bowl, reserving gizzard
and heart for gravy if desired but discarding remaining solids. If
using broth right away, let stand until fat rises to top, 1 to 2
minutes, then skim off and discard fat.
If stock measures less than 4 cups, add water. If more, boil,
uncovered, in clean pot until reduced to 4 cups.
If not using stock right away, cool completely, uncovered, then chill,
covered, before skimming fat (it will be easier to remove when cool or
cold).
Pressure cooker option:
Brown neck and giblets in a 6-quart pressure cooker, uncovered,
according to procedure above. Reduce amount of water from 10 cups to 5
cups but keep remaining ingredients the same. Add remaining
ingredients, seal pressure cooker with lid, and cook at high pressure
according to manufacturer's instructions, 45 minutes. Put pressure
cooker in sink (do not remove lid) and run cold water over lid until
pressure goes down completely. Remove lid, then strain and measure
stock according to procedure above.
SLOPPY JOES
~Shared by Johnny, LA
5 lb. hamburger
1 1/2 cups green deseeded pepper, chopped
3 medium yellow onions, chopped
3 6oz. cans tomato paste
3 stalks celery, chopped
4 cups catsup
1/4 cup vinegar
5 cups water
2 T Worcestershire sauce
Brown hamburger, drain and put in a Dutch oven with all ingredients.
Bring to a boil, then simmer 1 1/4 hours. Cool and place in
Zip Lock bags as individual servings. Freeze.
Microwave to use. Serve over toasted hamburger buns.
RED VELVET INSANITY CUPCAKES
~Shared by Doe, Oliver, B.C., Canada
Red HOT!
These cupcakes are so moist, so delicious, so RED, and so completely
guilt-free, that writing extra words to introduce this recipe would be
a complete and total waste of everyone's time. So here ya go... HG's
Red Velvet Insanity Cupcakes!
For Frosting
6 tbsp. Jet-Puffed Marshmallow Crème
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. Red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. Salt
Place half of your chocolate chips (2 tbsp.) and the contents of both
cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir
until chips and cocoa mix have dissolved. Place glass in the freezer
until mixture is cold (about 30 minutes). Meanwhile, preheat oven to
350 degrees. In a bowl, mix together marshmallow crème, cream cheese,
and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the
fridge to chill until cupcakes are ready to be frosted. Once the cocoa
in the freezer has chilled, give it a stir, and pour it into a large
mixing bowl. Add the cake mixes, egg substitute, remaining chocolate
chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or
fork, mix batter for about 2 minutes (until smooth and blended). Batter
will be thin, but don't worry, your cupcakes will puff up once baked!
Line a 12-cup muffin pan with baking cups, and spray lightly with
nonstick spray (or simply spray the pan with nonstick spray). Evenly
spoon batter into the pan. Place pan in the oven, and bake for 15 - 20
minutes. Cupcakes will look shiny when done. Once cupcakes have cooled
completely, evenly spread the frosting over them. Enjoy!
MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
OUTBACK STEAKHOUSE MARINADE
(Copy Cat Recipe)
~Shared by Treva, NC
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer
Place your favorite cut of steak in a shallow pan and pour ale on steak
and marinate for 1 hour in refrigerator. Remove steak from ale and mix
dry ingredients together and rub steak on both sides. Let marinate with
dry ingredients for 1/2 hour. Preheat a skillet or grill to med high
heat add vegetable spray or vegetable oil and braise to perfection.
Steak Cooking Tips
- One of the most important steak cooking tips is to start out with a
good steak in the first place. A poorly cooked steak that is of prime
grade will still likely taste better than a low grade steak that is
cooked well.
- Look for a steak with marbling throughout. This will ensure that it
is flavorful and remains juicy.
- Refrain from cutting open your steak to see if it is done. Doing so
will release valuable juices.
Source:
"America's Secret Recipes"
ASPARAGUS WITH ORANGE SAUCE
~Shared by Jim D., WA
2 pounds fresh asparagus, trimmed
One third cup orange juice
1 Tbsp. grated orange zest
One quarter cup butter
One quarter tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with
water. Cook until crisp-tender. Drain off water. Combine orange juice,
orange zest, butter and salt in saucepan and heat until thickened. Pour
over asparagus and serve.
For best flavor, don't substitute for the butter.
PASTA WITH MARINATED ARTICHOKE HEARTS
~Shared by Linda H., Rosharon, TX
6 ounces artichoke hearts, marinated
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 cup onion, chopped
1 teaspoon basil, dried
1/2 cup sour cream
1/2 cup cottage cheese
salt and black pepper to taste
cayenne pepper to taste
parmesan cheese to taste
Drain the liquid from the marinated artichoke hearts into a
skillet. Slice the drained hearts into bite-sized pieces. Add
the olive oil and butter to the drained-off marinade in the skillet.
Heat this mixture, add the onions and sauté them until soft (5-8
minutes). Add the artichoke hearts and basil. Sauté 3-5 more
minutes. Remove from heat, stir in remaining ingredients and serve over
1/2 pound pasta.
Source: RecipeLand
DRUNKEN GRILLED WINGS
~Shared by Jim H., Calgary, Alberta, Canada
These wings are so easy to make, and finger licking good. Every time I
bring these to the office as a snack they go in minutes. I usually
marinate a whole heap of these wings, and divide them up into bags in
the freezer. And each time I am pushed for time, I just pull out a bag
(a portion enough for my family) and pop them into the grill. The
longer the wings stay marinated, the tastier they are. Whatever you do,
do NOT leave the honey out. Makes a BIG difference. Pretty healthy
dish. ~by KitchenManiac
30 min; 10 min prep
SERVES 4 -6
20 chicken wings, with drumlets attached
3 tablespoons oyster sauce
1/4 cup light soya sauce
10 cloves garlic, minced (very fine)
2 teaspoons ginger, minced (very fine)
2 teaspoons white pepper
2 teaspoons Tabasco sauce (optional)
1/3 cup bourbon (Any kind)
1/3 cup honey
Cut chicken wings into two pieces. One part wing, and the other
drumlet. Mix remaining ingredients together in a bowl. Add the chicken
wings and drumlets into bowl and mix well. Wrap bowl with glad wrap and
pop it into the fridge overnight. The next day, place chicken on the
grill and brush with remaining juices in the bowl. Grill the chicken at
400 Fahrenheit for 20 minutes turning over once. The more often juices
from the bowl is brushed on, the tastier the wings will be.
Source: Recipezaar
CHAMPAGNE RAISIN SAUCE FOR BAKED HAM
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3/4 c. raisins
1 c. white wine (champagne or chablis)
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. cinnamon
2 tsp. cornstarch
3 tbsp. butter
Cover raisins with 1/2 cup wine and simmer 5 minutes. Add sugar,
butter, salt, cloves, cinnamon and cornstarch dissolved in balance of
wine. Stir until mixture thickens. Serve hot.
Will serve 5 or 6.
SOUTHWESTERN CHICKEN SKILLET
~Shared by Barb C., Chula Vista, CA
Prep Time: 5 min
Total Time: 25 min
Makes: 4 servings
1 Tbsp. Oil
4 small boneless skinless chicken breast halves (1 lb.)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups MINUTE Brown Rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken;
cover. Cook 4 min. On each side or until cooked through (170°F).
REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and
corn to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture
with the chicken; sprinkle with cheese. Cover; simmer an additional 5
min. Or until cheese is melted.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CHOCOLATE MONKEY
~Shared by Ann S., Mims, FL
1 shot Banana liqueur
2 shots Creme de Cacao
2 scoops Chocolate ice-cream
1 oz Chocolate syrup
4 oz Chocolate milk or white milk
1 Whipped cream
1 Cherry
1 piece Banana
Blend liquors with ice-cream, milk and syrup. Pour into parfait glass,
top with whipped cream and garnish with banana and cherry.
APPLE MUFFINS
~Shared by Mary H., Montreal, Canada
This recipe was given to me by a marvellous couple who run a tourist
farm near where I live. For a small fee, you can ride in a
hay wagon and pick your own apples!
3 eggs
1 1/2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups flour
1 cup oatmeal
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups finely chopped apples, peeled and cored
Preheat oven to 350 degrees F. Line muffin tins with paper
liners. Beat eggs, sugar, oil and vanilla until
foamy. Mix dry ingredients, then add to first
mixture. Add chopped apples and beat until well
blended. Batter will be thick, making it easy to portion it
into the muffin tins. Bake for 20 to 25 minutes.
Yield: 18 – 22 muffins.
BLUE RIBBON CHICKEN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 boneless, skinless chicken breast halves (about 4 oz.)
2 (1 oz.) slices cooked ham
2 slices Jarlsburg, Muenster or other cheese (about 1 oz.)
2 tbsp. seasoned bread crumbs
1/8 tsp. paprika
2 tsp. butter, melted
1. To form a packet, cut each chicken breast half horizontally, almost
but not all the way through, cut each ham and cheese slice lengthwise
in half. Place slice of ham and cheese in each packet.
2. Combine bread crumbs and paprika. Brush chicken with melted butter,
then coat with crumbs. In 12 x 8 inch baking dish, arrange chicken with
meater portions towards edges of dish. Cook covered with wax paper on
high 7-9 minutes until juice runs clear, when chicken is tested with a
knife; rotate dish halfway through cooking.
TORTA CREMA
(Italian Cream Cake)
~Shared by Johnny, LA
1 stick unsalted butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can flaked coconut
1 cup chopped pecans
Cream the butter and shortening, add the sugar and beat some more. Add
egg yolks and beat. Mix flour and baking soda, and add alternately with
buttermilk. Stir in vanilla, coconut, and pecans. Fold in stiffly
beaten egg whites. Pour batter into three well-greased round cake pans
or a 13 x 9 x 2-inch baking pan. Bake at 350 for 40 to 45 minutes,
until a stick of dry spaghetti inserted in the middle comes out clean.
Cool before frosting.
Cream Cheese Icing:
1 package cream cheese, softened
1/2 cup pure unsalted butter, softened
1 box powdered sugar
1 teaspoon vanilla
Chopped pecans and coconut
Beat cream cheese until smooth. In another bowl, combine sugar and
butter; mix well. Add to cream cheese. Stir in vanilla and beat until
smooth. Frost cooled cake in pan or in layers. Top with chopped pecans
and a sprinkle of coconut. Serve with good strong coffee, or espresso
if you have the equipment.
TOASTED OATMEAL BREAD (ABM)
~Shared by Doe, Oliver, B.C., Canada
For a tasty sandwich, layer shaved turkey, swiss cheese, lettuce
& a sliced tomato between 2 slices of this hearty bread.
For 1 1/2 lb loaf:
1 c quick cooking oats
2/3 c milk
1/3 c water
1 tbsp butter or shortening
2 1/2 c bread flour
3 tbsp br sugar
3/4 tsp salt
1 tsp bread machine yeast
For 2 lb loaf:
1 1/3 c quick oats
3/4 c milk
1/2 c water
2 tbsp butter or shortening
3 1/3 c bread flour
1 tsp salt
1 1/4 tsp machine yeast
Select the loaf size you’re going to make. Spread the oats in shallow
baking pan. Bake at 350 for 15-20 mins until light brown, stir occ,
cool. Add ingred to bread machine according to its directions, adding
the oats with the flour. If available select the whole grain cycle, or
select basic white. Cool on wire rack.
SHORTBREAD CARAMEL BROWNIE BARS
~Shared by Treva, NC
1 & 1/2 cups (3/4 lb.) butter
2 & 1/2 cups all-purpose flour
1 & 1/4 cups sugar
2 tablespoons cornstarch
12 ounces individually wrapped soft caramels, such as Kraft
1/4 cup whole milk
10 ounce bittersweet or semisweet chocolate, finely chopped
3 large eggs
1 tablespoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Cut 1 cup butter into chunks. In the bowl of a food processor,
combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter
chunks. Whirl until dough comes together. Press evenly over
the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325F
regular or convection oven until top feels dry and is just beginning to
brown, about 25 minutes. Let cool completely.
2. Meanwhile, unwrap caramels and place in a microwave-safe bowl with
milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir
mixture, then cook and stir at 30-second intervals until melted and
smooth, about 3 minutes longer. Spread caramel mixture evenly over
cooled crust and chill until firm, about 20 minutes.
3. In a large bowl set over a pan of barely simmering water (bottom of
bowl should not touch water), stir chocolate and remaining 1/2 cup
butter often until melted and smooth. Remove bowl from over water and,
with a whisk or a mixer on medium speed, beat in remaining 3/4 cup
sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup
flour, baking powder, and salt until well blended.
4. Pour chocolate mixture over caramel layer and use a knife or spatula
to spread level, completely covering caramel.
5. Bake in a 350F regular or convection oven until a wooden skewer
inserted into the chocolate layer comes out clean, 35 to 40 minutes.
Let cool completely, then cut into 24 bars.
Yield: Makes 24 bars.
BIG BEND TEXAS-STYLE CHILI
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
The saying goes that there are as many chili recipes in Texas as there
are Texans; why, even LBJ, the late president, had his own favorite
recipe. There are many schools of thought when it comes to the subject
of chili. Some purists favor chopped beef, others ground beef, as here;
some swear by kidney beans, others dismiss them as an adulteration!
Whatever their preferences, chili fans should know that every fall in
Terlingua, a hamlet nestled in the mountainous Big Bend area of
southwestern Texas, a national chili cookoff is held that arouses
considerable passions. Grizzled old hands and aspiring cooks alike
converge on the area from all quarters and enjoy one another's company
as well as the world-class chili.
INGREDIENTS
2 tablespoons olive oil
5 garlic cloves, minced
2 onions, diced
1 1/2 pounds lean high-quality ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 ounces crumbled goat cheese, for garnish
DIRECTIONS
FOR THE CHILI:
Heat the olive oil in a arge saucepan. Add the garlic and onions, and
saute over medium-high heat for 5 minutes. Add the beef and saute for 7
to 8 minutes longer, while stirring frequently, or until the beef is
well browned on all sides. Season with salt and pepper, stir in the
chili powder, and cook for 2 minutes more. Add the tomatoes, tomato
paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir
well to combine.
Bring to a simmer, turn down the heat to low, and cook, covered, for 45
minutes. Add the beans and cook for 15 minutes longer, stirring
occasionally. Ladle into serving bowls and sprinkle with the goat
cheese.
WINE RECOMMENDATION:
Since this dish contains dark beer, consider using the same beer as a
beverage. A lighter style of red wine such as a Beaujolais or Italian
Bardolino will also work well with this flavors.
HELPFUL TIPS:
Most chili dishes actually taste better the next day, after the flavors
have had time to marinate and marry. You can use black beans instead of
kidney beans if you prefer, or a mixture of the two.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 473 Fat. Total: 23g Carbohydrates, Total: 29g
Cholesterol: 61mg Sodium: 401mg Protein: 37g
Fiber: 9g % Cal. from Fat: 44% Fat, Saturated: 0g
Source: Beef
for All Seasons
GERMAN CHOCOLATE POUND CAKE
~Shared by Linda H., Rosharon, TX
1 German cake mix (without pudding)
1 can 15oz coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs
MIx all ingredients together, including frosting. Grease bundt pan and
bake at 350 for 45 t0 50 minutes. This cake is very moist, and so
delicious.
Source: alicias_kitchen@yahoogroups.com
SIMPLE AND BRILLIANTLY TASTY STEAK
~Shared by Jim H., Calgary, Alberta, Canada
Sometimes simple is the best! This is how dh loves his steak! ~by
mama's kitchen
20 min ; 5 min prep
1 lb steak, trimmed of fat to within 1/4 inch (any cut you like just
make sure it is a tender cut and good for grilling like sirloin, rib
eye, etc.)
1/2 tablespoon butter or Butter Buds
1 tablespoon olive oil
sea salt, course grind, to taste
black peppercorns, course and freshly ground
Trim any large fat around steak so that it is within 1/4 inch- prevents
meat curling up on grill. Rub both sides of steak with butter or butter
buds then repeat with olive oil. This will allow you the flavor of the
butter without it burning as the olive oil raises the burn point.
Season with salt and pepper. Allow steak to come to room temperature
letting it rest on counter for about 45 minutes or so. Meanwhile,
preheat gas or charcoal grill to highest setting- nice layer of white
ash for charcoal. Place steak on grill and let it sear for one minute.
Lift with tongs- never a fork as this will pierce the meat and allow
juices to escape. Turn steak and allow to sear on other side for one
minute. If you want crosshatch grill marks, turn 45 degrees and lay
steak down on grill to sear crosshatch lines into the meat. Allow steak
to cook for about 6 minutes total for medium rare, about 8-10 for
medium and longer for well done. Remove steak from grill and let rest
on platter or cutting board for at least 5 minutes before cutting.
Resist temptation! Do not even pick any crispy edges off. The meat will
relax and all the juices will redistribute making this the juiciest
steak you may have ever had. Now you can add any other seasonings you
like. DH likes it just as it is. Enjoy!
Source: Recipezaar
SEAFOOD RAGU WITH CAVATAPPI
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
You can use mussels or scallops in place of the clams or shrimp.
2 tablespoons olive oil, divided
1 1/2 cups finely chopped red onion
2 teaspoons minced garlic cloves
1/2 teaspoon crushed red pepper
1 cup dry red wine
1 1/2 cups canned crushed plum tomatoes
3 tablespoons minced fresh flat-leaf parsley, divided
1/2 teaspoon salt
24 littleneck clams
16 medium shrimp, peeled and deveined (about 1/2 pound)
1 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 cup water
4 cups hot cooked cavatappi (about 10 ounces uncooked pasta)
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add
onion, garlic, and pepper; cover and cook 10 minutes or until tender,
stirring occasionally.
Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes
or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons
parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10
minutes.
Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase
heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and
simmer 5 minutes or until clams open. Discard any unopened shells. Add
1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon
parsley.
Yield: 6 servings (serving size: 1 1/2 cups)
CALORIES 361 (22% from fat); FAT 8.7g (satfat 1.2g, monofat 4.2g,
polyfat 1.9g); PROTEIN 37.8g; CARBOHYDRATE 31.3g; FIBER 3g; CHOLESTEROL
154mg; IRON 9.2mg; SODIUM 390mg; CALCIUM 113mg
SCRAMBLED EGGS IN SOUR CREAM
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
4 Tablespoons butter
8 large eggs
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
TO PREPARE:
Melt butter in top of double boiler over hot, not boiling,
water. In bowl, lightly beat eggs, sour cream, salt, and
pepper with a rotary beater. When combined, pour mixture into
top of double boiler with butter. Stir occasionally, scraping
the bottom as mixture begins to set. Serve as soon as cooking
is completed.
SERVES: 6
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
CHEDDAR POTATOES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (10 ounce) can cheddar cheese soup
1/3 cup sour cream
2 fresh green onions, chopped
3 cups instant seasoned mashed potatoes, prepared
In saucepan, heat soup and add sour cream, onion and a little
pepper. Stir in potatoes until they blend well.
Pour into buttered 2-quart casserole. Cook at 350 degrees for
25 minutes.
CRANBERRY SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin
in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour
1/2 of the mixture in a bowl and leave at room temperature, set the
other 1/2 in the refrigerator until firm.
In a separate bowl mix together the cream cheese, mayonnaise, reserved
pineapple juice and chopped pecans. Spread mixture over chilled
gelatin. Place in refrigerator for 10 minutes. Pour the room
temperature gelatin over the top of the cream cheese layer and
refrigerate until set.
PEACH-PUMPKIN UPSIDE-DOWN CAKE
~Shared by Johnny, LA
A cast iron Dutch oven is perfect for this recipe!
1 can (1Lb, 13 oz) peach halves in heavy syrup
1 2/3 cups of all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup salad oil
1 cup sugar
2 eggs
1 cup canned or fresh puree pumpkin
1/3 cup pecan halves
1/4 cup peach preserves
Preheat oven to 350*. grease and flour a 10 inch spring form or layer
cake pan. If using a Dutch oven just grease and flour it. I don't use
an additional pan and I don't preheat.
Drain peach halves , reserving 1/4 cup of the syrup. Set peaches aside
to drain well. On waxed paper, sift flour with baking soda, baking
powder, salt and spices.
In large bowl of electric mixer, beat oil and sugar at medium speed
until well combined. Beat in eggs one at a time. Beat in pumpkin; then,
at low speed , beat in flour mixture a little at a time until combined.
Pour cake batter into prepared pan. Arrange peach halves cut side down
onto batter and pecans on top. Bake 40-45 minutes or until surface of
cake springs back when gently pressed with fingers . Comes clean with
toothpicks.
Combine reserved syrup and preserves in a small sauce pan and bring to
a boil, stirring until preserves melt. Remove cake from pan and place
on serving plate. Brush with glaze. Serve warm or cool.
Makes 8 serving.
I've used a 10" dutch oven , 20 coals 6 on the bottom and 14 on the top
for 350* (you need more of the coals on top for baking.) Rotate dutch
oven & lid every 15 minutes.
Source: The
Best of McCalls, A Treasury of Favorite Recipes
OUTRAGEOUS CHOCOLATE MARQUIS WITH RASPBERRY
COULIS
~Shared by Doe, Oliver, B.C., Canada
Chocolate Sponge Base-
3 lg eggs, room temp
1/2 c sugar
1/3 c flour
2 tbsp cocoa
2 tbsp Kahlua
Top layer-
12oz-340g s.s. good quality chocolate (Belgian, Swiss,
Dutch)
1 c butter
1/3 c cocoa
3/4 c coffee, warm
4 lg egg whites
1/2 c berry sugar
Raspberry Coulis-
300g-10oz frozen raspberries, thawed, save some for garnish
1/4 c sugar
2 tsp lemon juice
Beat eggs, add sugar & beat until well blended. Preheat 350.
Sift flour & cocoa tog & fold into egg mix. Spread in
lightly greased 9”springform pan. Bake 15 mins until pick tests clean.
Cool. Brush Kahlua on cooled sponge cake. In d.b., melt tog chocolate
& butter. Mix coca in coffee to dissolve. Blend in choc butter
mix. Beat egg whites until stiff. Add sugar gradually at low speed.
Gently fold whites into choc mix. Pour over sponge cake base &
chill overnight. To make Raspberry Coulis, place raspberries in
saucepan. Add sugar & lemon juice, & cook gently until
sugar is dissolved. Strain thru sieve & cool. Makes 2c. To
serve- decorate each plate with dots of Raspberry Coulis, whole
raspberries and candied orange slices.
CREOLE FLOUNDER WITH SEAFOOD SAUCE
~Shared by Treva, NC
1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined
In a large skillet, sauté the onion, green pepper, garlic and parsley
in butter until tender. Stir in flour until blended. Gradually add the
cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese
is melted. Add crab. Cover and keep warm. Spread mustard on both sides
of fillets. Sprinkle with Creole seasoning. Place on a greased broiler
pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until
fish flakes easily with a fork. Top each fillet with four to five
shrimp; serve over crab sauce.
Yield: 4-5 servings
CRAB CAKE BURGERS
~Shared by Jim D., WA
Makes 6 servings
Ingredients
1 pound crabmeat
1 egg, lightly beaten
½ cup panko breadcrumbs (see Note)
¼ cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
¼ teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
Instructions
1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon
juice, celery seed, onion powder, pepper and hot sauce in a large bowl.
Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat
until the butter stops foaming. Cook the patties until golden brown,
about 4 minutes per side.
Tips
Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread
flakes, are coarser in texture than other dried breadcrumbs. They
produce a crispy crust and are less likely to become soggy than finely
ground breadcrumbs. Look for panko in the Asian food section of large
supermarkets and in specialty Asian markets.
Nutrition Information
Per serving: 163 calories; 8 g fat (2 g sat, 3 g mono); 86 mg
cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 350 mg sodium;
293 mg potassium.
Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C
(15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)
CHOCOLATE-PEANUT BUTTER REFRIGERATOR CAKE
~Shared by Linda H., Rosharon, TX
21/2 cups heavy (whipping) cream
1 bag (10 oz) peanut butter chips
18 whole chocolate graham crackers
Heat 2/3 cup cream in a large microwave-safe bowl until steaming. Add
chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15
minutes.
Beat with mixer just until soft peaks form. Arrange 3 crackers, side by
side, long edges touching, on serving plate. Spread evenly with 1/2 cup
cream mixture. Repeat for 4 more layers; add 1 more layer crackers.
Chill 1 hour. Chill remaining cream.
Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
Decorate with peanut butter chips, if desired. Slice with a serrated
knife using a sawing motion.
Source: Woman's Day May 25, 2004
OH MY... BASIL CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients
1 Tbsp. Peanut oil for stir-frying
4 Cloves garlic, finely chopped
1 Small Onion (Chopped finely) – optional
2 Cups Chicken - coarsely chopped, or cut into small bite-size pieces
2 Jalapeno peppers, cut into large slivers with seeds
2-3 Tsp. Soy sauce
2 Tbsp. fish sauce
1 Cup fresh sweet basil
Black Pepper
Method
Prepare the ingredients as instructed. Leave the fresh basil leaves
whole. Heat a wok until its surface is smoking hot. Swirl in the oil to
coat the wok surface. Wait a few seconds for the oil to heat, then stir
in the garlic, followed a few seconds later with the onion. Stir
another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2
minutes, or until most of the chicken has changed color on the outside
and is no longer pink. Toss in the chillies. Sprinkle black soy sauce
over the mixture and stir-fry for another 15 to 20 seconds. Season to
taste with fish sauce, then stir in the fresh basil. Toss well.
Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the
chicken cooked through. Sprinkle with pepper. Stir and transfer to a
serving dish, or spoon directly over individual plates of plain steamed
rice.
Tip: When making stir fry, and using meat I try to cut the meat as
small as possible. In this case, the smaller the chicken is cut, the
greater the surface area to coat with the flavors of the aromatic herbs
and sauces, and the more flavorful the stir-fry will be.
FAVORITE ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
5 pound boneless chuck roast
seasonings: garlic powder, salt, pepper to taste
1 package Lipton garlic/herb soup mix
1 family size can Campbell's cream of mushroom or chicken soup (not
diluted)
Mix together seasonings, Lipton garlic/herb, and soup until well
blended. Spray crock pot with Pam or other coating for easy cleanup.
Place roast in crock pot. Spread seasoning/soup mix over roast. Cook on
high until done. About 8-9 hours for falling apart roast.
Notes: Try putting the roast on early in the morning: by dinner time,
it will be done. You may also layer potatoes, carrots, onions in the
bottom of the crock pot before putting the roast in the crock pot.
Serve with rice, creamed potatoes, or noodles.
SLOW COOKER BREAD PUDDING WITH RUM SAUCE AND
CREAM TOPPING
~Shared by Ann, Mims, FL
1/3-cup melted margarine
16-cups day old French bread cubes (lightly packed)
1-cup golden raisins
3-eggs
1 1/2-cups granulated sugar
2-tbsp vanilla
1-tsp ground nutmeg
1-tsp cinnamon
3-cups milk
Rum Sauce
1/2-cup packed brown sugar
2-tbsp all-purpose flour
1/4-tsp salt
1-cup water
1/2-tsp vanilla
2-tbsp dark or amber rum
Cream Topping
1-cup 35% whipping cream
3-tbsp icing sugar
2-tbsp light sour cream (or regular)
1-tsp vanilla
Brush 2-tbsp of the melted margarine on the bottom and up the sides of
the slow cooker. Layer bread cubes and raisins in the slow cooker. In a
large bowl, beat together the eggs and sugar until thickened. Add
vanilla, nutmeg, cinnamon, milk and remaining 1/4-cup margarine; beat
another 1 minute longer to combine. Pour mixture evenly over the bread,
pressing down the bread to saturate. Cover and cook on high for 3 to 4
hours, or for 6 to 7 hours on low, until golden brown. Allow pudding to
cool slightly before serving
Rum Sauce In a saucepan over medium-high heat, mix together the sugar,
flour and salt. Stir in water and vanilla. Bring mixture to a boil;
reduce heat to a simmer, stirring constantly until mixture thickens.
Stir in rum
Cream Topping In a bowl, combine whipping cream, icing sugar, sour
cream and vanilla. Beat until soft peaks forms (don't overbeat). Cover
tightly and refrigerate until ready to serve. Serves 6.
To Serve: Pour rum sauce into bottom of serving dish. Spoon warm bread
pudding over top. Dollop with cream topping.
Source: www.lesleycooks.com
CANADIAN BACON WITH SAUCE
~Shared by Patricia, Charlevoix, MI
1 1/2 cups brown sugar, packed
1 tablespoon cider vinegar
1 teaspoon prepared mustard
1 jar (10 ounce) currant jelly
1 cup sherry
7 pounds whole Canadian Bacon
1 1/2 cups white wine
1 tablespoon butter
Combine brown sugar, vinegar and mustard to make a paste. Spread over
bacon and refrigerate over night. Place meat in small roasting pan, add
white wine and bake, covered, at 300 degs for 1 1/2 hours. Uncover and
bake at 350 degs for 1/2 hour. Remove from oven, let stand, covered 1/2
hour before serving.
Sauce:
Combine jelly, sherry and butter in a saucepan. Heat gently, stirring
until sauce is smooth. Serve sauce with meat.
BRUSCHETTA PIZZA
~Shared by Marilyn, Canton, OH
1/2 lb. bulk pork sausage
1 prebaked Italian bread shell crust
1 (6 oz) pkg sliced turkey pepperoni
2 cups shredded Mozzarella cheese
1 1/2 cups chopped plum tomatoes
1/2 cup fresh basil leaves thinly sliced
1 Tbsp. olive oil
2 garlic cloves minced
1/2 tsp. minced fresh thyme (or 1/8 tsp. dried
thyme)
1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
additional fresh basil leaves, optional
In a small skillet cook sausage over medium heat until no longer pink;
drain. Place crust on an ungreased baking sheet; top with
pepperoni, sausage and cheese. Bake at 450 for 10-12 minutes
or until cheese is melted.
In a small bowl combine tomtatoes, sliced basil, oil, garlic, thyme,
vinegar, salt and pepper. Spoon over the pizza.
Garnish with additional basil if desired.
Click
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to Z Newsletters. Make sure to include your name and location
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PASTA
WITH ASPARAGUS
~Shared by Luanne, FL
Has WW points and is mighty tasty.
Ingredients:
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch piece
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces garlic-basil flavored angel hair pasta
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 dash cayenne pepper
Instructions:
Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Sauté asparagus in the pan
over medium heat for about 3 minutes. Add chicken broth and mushroom
slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with
asparagus mixture, adding cheese and red pepper flakes.
Yield: 4 Servings
7 POINTS per serving
ENSALADA XEK
(Jicama and Mandarin Orange Salad)
~Shared by Jim D., WA
1 1/2 lbs jicama, peeled and cut into julienne strips
1 lime
1/4 cup sour orange juice
1 small cucumber, peeled, seeded and coarsely diced
5 mandarin oranges, peeled, sectioned and seeds removed
3 small dried chilies, finely chopped
3 tablespoons cilantro, chopped
salt
Peel jicama. The skin of this root vegetable will peel right off after
you insert a knife between the skin and the flesh. Remove any traces of
brown or remaining skin with a vegetable peeler. To keep the vegetable
from discoloring as you work, rub liberally with lime juice. Cut jicama
into julienne strips.
Toss in a large bowl with the orange juice.
Peel cucumber, seed and dice.
Meanwhile, peel oranges and separate into sections, removing any seeds.
Toss oranges and cucumber with jícama. Add chile and cilantro.
Toss and check for seasonings. Refrigerate until ready to serve.
Nutrition Facts
Serving Size 1 (383g)
Recipe makes 4 servings
Calories 144
Calories from Fat 5 (4%)
Amount Per Serving %DV
Total Fat 0.7g 1%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Potassium 598mg 17%
Total Carbohydrate 35.4g 11%
Dietary Fiber 11.2g 44%
Sugars 17.2g
Protein 2.8g 5%
Vitamin A 1009mcg 20%
Vitamin B6 0.2mg 10%
Vitamin B12 0.0mcg 0%
Vitamin C 77mg 129%
Vitamin E 1mcg 3%
Calcium 79mg 7%
Iron 1mg 8%
Source: Recipezaar
SLOW COOKER HEALTHY POTATO SOUP
~Shared by Maggie, TX
Cook in the crock pot all day, add the evaporated milk, and ready to
go!
Ingredients
6 large potatoes, cubed after peeling
3 large carrots, sliced
3 stalks celery, chopped
2 onions, chopped (LESS is okay)
4 chicken bouillon cubes
5-6 cups of water
1 can nonfat evaporated milk
shredded cheddar cheese (optional, not in calculation)
Directions
Combine all vegetables, bouillon, and water. in large crock pot. Cook
on low for 8 - 10 hours, or high 3 -4. Add evaporated milk, stir till
heated through, and serve. May serve with shredded cheddar cheese.
Could add a small amount of instant potatoes if you prefer soup a
little thicker.
Number of Servings: 15
Nutritional Info
Amount Per Serving
Calories: 148.4
Total Fat: 0.4 g
Cholesterol: 1.0 mg
Sodium: 251.0 mg
Total Carbs: 31.9 g
Dietary Fiber: 4.2 g
Protein: 5.2 g
Source: Quick-And-Easy-Recipes@yahoogroups.com
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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APRICOT-ORANGE
CHICKEN WITH GLAZED ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced
DIRECTIONS
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each
apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add
water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve
mixture. Combine the remaining preserves, marmalade, vinegar, onion,
and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes,
until onion is tender.
Nutritional Information Per Serving (1/4 of chicken): Calories: 278,
Fat: 9 g, Cholesterol: 100 mg, Sodium: 110 mg, Carbohydrate: 15 g,
Dietary Fiber: 1 g, Sugars: 10 g, Protein: 34 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
FRESH PLUM TART
~Shared by Mary S., Nashville, TN
Yield: 1 Tart (8 servings)
INGREDIENTS
- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
- 4 ripe plums (about 1 pound total), peeled and thinly
sliced
- 2 large eggs, or 1/2 cup egg substitute
- 1/3 cup sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour
DIRECTIONS
Preheat the oven to 350 degrees F.
Press the prepared pie crust into a 9-inch diameter tart pan with a
removable bottom. Press the crust against the fluted edge and trim off
any pastry that extends over the top. Discard any extra dough and the
trimmings (about 1 ounce).
Bake the crust only 5 minutes, until it is set but brown. Cool on a
rack.
Arrange the plum slices in overlapping circles to cover the bottom of
the tart shell.
In a small bowl, whisk together the eggs, sugar, fat-free sour cream,
and flour until smooth. Pour the custard over the plums; it should fill
the spaces between the plums.
Bake at 350 degrees F. for 18 to 20 minutes, until the custard is set
and the edges are slightly browned. Cool and cut into 8 equal slices.
Nutritional Information Per Serving (1 slice): Calories: 208, Fat: 9 g,
Cholesterol: 58 mg, Sodium: 166 mg, Carbohydrate: 31 g, Dietary Fiber:
1 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat
Source: The
New Family Cookbook for People With Diabetes
PENNE WITH GREENS AND CANNELLINI BEANS
~Shared by Mary S., Nashville, TN
Low in fat and loaded with fiber, the smooth texture and slightly nutty
flavor of cannellini beans (or white kidney beans) makes a great
addition to healthy pasta recipes.
Yield: 6 main dish servings
INGREDIENTS
- 1 box uncooked Dreamfields Penne Rigate
- 2 tablespoons olive oil
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 cup reduced-sodium, fat free chicken broth
- 1 pound fresh collard or mustard greens, washed, trimmed
and cut into large bite-sized pieces
- 1 can (15 ounces) cannellini beans, rinsed and drained (or
other white beans)
- Kosher salt and freshly ground black pepper to taste
- Grated Parmesan cheese (optional)
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add
bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes,
stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until
greens are just crisp-tender, stirring occasionally. Add greens with
liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning
with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can
be substituted for the collard greens. 1-1/2 cups cooked cannellini
beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g;
Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary
Fiber: 11 g; Digestible Carbohydrates: 22g
Source: Dreamfields
Healthy Carb Pasta
TURKEY SCALOPPINE WITH MARSALA GLAZE
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Serving size: 3-1/2 ounces of turkey, 2 to 3 slices
INGREDIENTS
- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless turkey breast, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup homemade chicken broth or canned reduced-sodium
chicken broth
- 1/4 cup sweet marsala wine
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon grated lemon zest
DIRECTIONS
Mix the flour with the seasoned salt and pepper in a pie plate or
plastic bag. Dredge the turkey slices and shake off the excess.
Heat a large skillet and spray well with non-stick pan spray. Cook the
cutlets in a single layer over medium-high heat about 2 minutes on each
side, or until light tan in color. Remove the turkey to a warm platter.
Add the white wine, chicken broth, marsala, garlic, and brown sugar to
the skillet. Stir, scraping any bits form the bottom of the pan. Bring
to a boil and reduce the sauce to about 1/2 cup.
In a small bowl, mix the cornstarch with 2 tablespoons water. Add to
the sauce, bring to a boil, and stir in the lemon zest.
Reduce the heat. Return the turkey to the skillet. Coat with sauce to
glaze, and heat thoroughly, about 5 minutes.
Nutritional Information Per Serving: Calories: 172, Fat: 1 g,
Cholesterol: 82 mg, Sodium: 192 mg, Carbohydrate: 7 g, Dietary Fiber: 0
g, Sugars: 3 g, Protein: 31 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat
Source: The
New Family Cookbook for People With Diabetes
FLOUNDER EN PAPILLOTE
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 6 flounder, sole, or other lean white fish fillets (1-1/2
lbs)
- Salt and pepper, to taste
- 1 cup julienne, or shredded, carrots
- 1 cup sliced mushrooms
- 1/4 cup finely chopped shallots or onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried tarragon leaves
- 2 teaspoons margarine
- 1/2 cup dry white wine or water
- 1/4 cup finely chopped parsley leaves
- 6 lemon wedges
DIRECTIONS
Cut six 12-inch squares of parchment paper. Fold in half, and cut each
into a large heart shape. Open hearts and place 1 fish fillet on each;
sprinkle lightly with salt and pepper.
Saute carrots, mushrooms, shallots, garlic, and tarragon in margarine
in large skillet until carrots are crisp-tender, about 5 minutes. Stir
in wine and parsley; season to taste with salt and pepper.
Spoon vegetable mixture over fish. Fold heart packets in half, bringing
edges together. Crimp edges tightly to seal. Place packets on jelly
roll pan, and bake at 425 degrees F. until packets puff, 10 - 12
minutes. Serve with lemon wedges.
Note: Aluminum foil can be used in place of parchment paper; bake fish
15 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 149,
Fat: 2.8 g, Cholesterol: 59.8 mg, Sodium: 118 mg, Protein: 22.3 g,
Carbohydrate: 5.7 g
Diabetic Exchanges: 1 Vegetable, 2-1/2 Meat
Source: 1,001
Delicious Recipes for People with Diabetes
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GREEN
EGGS AND HAM
~Shared by Ann, Mims, FL
Servings: Serves 2 and can be doubled or tripled.
Ingredients:
4 eggs or 1 cup of egg substitute
1 tsp butter
2 tsps prepared pesto
Salt and pepper
Cherry tomatoes cut in half for garnish
4 slices of quarter-inch sliced ham
Instructions:
Melt your butter in a small sauté pan on medium heat. Add your eggs and
stir. Add the pesto and stir again to incorporate. If you're using the
egg substitute the secret to successful scrambled eggs is not to stir
too much. Just let them settle in and use a wooden spoon if you have
one to mix them up so they form large clumps. Season with salt and
pepper when they get to the consistency you like them. Heat your ham
while the eggs cook. You can do this in a warm oven or in a separate
sauté pan or even the microwave. Serve under the eggs or on the side.
Serving Suggestions: Garnish on your plate with the cherry tomatoes for
color. Enjoy!
Source: Dinner
with Zola
SWEET POTATO PORK STEW
~Shared by Mary S., Nashville, TN
3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon Pure Cane Dark Brown Sugar
1 small garlic clove, minced
1 tablespoon vegetable oil
1 cup chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
In a small bowl, toss pork with mustard. In a large resealable plastic
bag, combine flour and brown sugar; add pork and shake to coat. In a
large saucepan coated with cooking spray, cook pork and garlic in oil
until pork is browned on all sides. Stir in broth. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Stir in the onion, sweet
potato, salt and pepper. Return to a boil. Reduce heat; cover and
simmer 15-20 minutes longer or until meat is no longer pink and
vegetables are tender. Stir in parsley.
Yield: 2 servings.
PORK AND CHUTNEY SANDWICHES
~Shared by Maggie, TX
I'm forever looking for flavor combinations that are left of center...
unusual. I found this gem in a Better Homes & Gardens magazine.
It's wonderful for chilly weather. I'm going to try this using boneless
breast halves next.
Prep: 25 minutes
Marinate: 1 hour
Cook: 4 minutes
Ingredients
12 oz. boneless pork loin
2 Tbsp. honey
2 Tbsp. ketchup
2 Tbsp. soy sauce
1 tsp. garlic powder
2 tsp. cooking oil
2 kaiser rolls, split and toasted
1/4 cup mayonnaise or tub-style cream cheese (cream cheese
was my choice)
2 Tbsp. bottled peach or mango chutney (I chose peach)
2 romaine lettuce leaves
2 thin slices red onion
Directions
1. Cut pork in 4 slices; place each slice between plastic wrap and
pound to 1/4-inch thickness. Place meat in resealable plastic bag. In
small bowl combine honey, ketchup, soy sauce, and garlic powder; add to
bag. Seal bag and turn so meat is coated. Chill in refrigerator 1 hour.
2. Remove meat slices from bag; discard marinade. Heat oil in 12-inch
nonstick skillet over medium heat. Add pork; cook 3 to 5 minutes per
side or until no pink remains.
3. Spread mayonnaise on split side of roll tops and chutney on split
side of roll bottoms. Layer meat on chutney; top with romaine, onion,
and roll tops.
Makes 2 sandwiches.
Source: Better Homes & Gardens magazine
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MEMPHIS-STYLE
PORK CHOPS
All this needs is some deli coleslaw and plenty of cold beer!
Makes: 4 servings
Prep: 15 minutes
Grill: 12 minutes
Ingredients
* 1/2 cup bottled chili sauce
* 2 tablespoons molasses
* 2 tablespoons cider vinegar
* 1 teaspoon chili powder
* 4 boneless pork loin chops,
cut 3/4 to 1 inch thick (about 1 1/4 pounds total)
* 1 teaspoon dried basil,
crushed
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
Directions
1. In a small saucepan, stir together chili sauce, molasses, vinegar,
and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for
3 minutes. Remove from heat.
2. Trim fat from chops. In a small bowl, stir together basil, paprika,
salt, onion powder, and cayenne pepper. Sprinkle evenly over both sides
of each chop; rub in with your fingers.
3. Place chops on the rack of an uncovered grill directly over medium
coals. Grill for 12 to 15 minutes or until juices run clear (160°F),
turning once and brushing with chili sauce mixture during the last 5
minutes of grilling.
Makes 4 servings
Nutrition Facts
* Servings Per Recipe 4 servings
* Calories 260,
* Total Fat (g) 7,
* Saturated Fat (g) 3,
* Cholesterol (mg) 83,
* Sodium (mg) 623,
* Carbohydrate (g) 16,
* Fiber (g) 2,
* Protein (g) 31,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens magazine
PUMPKIN HONEY MUFFINS
2 c. cooked, mashed pumpkin
2 eggs
1/2 c. oil
1 c. honey
3 c. flour
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/2 cups raisins and 1/2 cups nuts optional
Mix first four ingredients in blender. Pour into bowl. Sift together
dry ingredients; add to liquid and mix. Add raisins or nuts, if
desired. Spoon into paper muffin cups, or well greased cupcake pans.
Bake at 375 degrees for 20 minutes.
CHICKEN WITH STUFFING
1 bag seasoned stuffing mix, 14 to 16 ounces
3 to 4 cups cooked diced chicken
3 cans cream of chicken soup
1/2 cup milk
1 to 2 cups mild cheddar cheese, shredded
Prepare stuffing mix according to package directions and place in 5
quart Crock Pot. Stir in 2 cans of Cream of Chicken soup. In a mixing
bowl, stir together cubed chicken, 1 can cream of chicken soup and
milk. Spread over stuffing in slow cooker. Sprinkle cheese over top.
Cover and cook on Low for 4 to 6 hour or on High for 2 to 3 hours.
Serves 6 to 8.
DANISH PASTRY
Yield: 4 people
Ingredients:
4 cup flour, plain
0.5 cup milk
0.5 cup water, warm
40 gm butter
25 gm yeast, fresh
0.25 cup sugar (caster)
2 x eggs
250 gm butter, unsalted
0.333 cup flour, plain
TO GLAZE:
1 x eggs
1 tbl milk
Method:
Sift flour into a large bowl.
Melt the first portion of butter in the warm water.
Dissolve the yeast in the milk and mix in sugar, beaten eggs and warm
water.
Make a well in the flour, pour in milk mixture and mix until smooth
first with a wooden spoon and then with the hand. When dough comes away
cleanly from sides of bowl, turn onto a floured surface and knead until
smooth and elastic.
Place dough in a lightly greased bowl, turning dough so that it is
covered lightly and greased all over. Cover with a damp cloth and leave
to rise in a warm place for 45-50 minutes or until doubled in bulk.
Knock down dough and roll out into a rectangle three times as long as
it is wide.
Soften the second portion of butter and mix with second portion of
flour.
Spread the softened butter/flour over 2/3 of the dough. Fold the dough
into thirds by folding the uncovered third over the butter and over
again. Cover with a cloth and refrigerate 30 minutes.
Roll out again into a rectangle 3 X 1 and fold up again into thirds.
Cover with a cloth and refrigerate another 30 minutes.
Repeat the rolling/folding/chilling process twice more.
Roll out dough 0.5cm thickness, cut into long triangles and roll and
shape as per danish. allow to rise, brush with beaten egg and milk,
bake 380C for 20 minutes until golden.
Serve with afternoon tea.
Source: Food Down Under
DRESSED UP SPAGHETTIO'S
Kids love this stuff.
1 lb. regular spaghetti or rings, cooked and drained
2 cans cream of tomato soup
1 small box Velveeta cheese, cut in small pieces
Combine all ingredients, stirring well. Pour into large casserole dish.
Bake in a 350F oven for 30 minutes.
HAMBURGER UPSIDE-DOWN CASSEROLE
1 lb ground beef
¼ c chopped onion
1 t salt
¼ t chili powder
½ c catsup
1 can whole kernel corn, drained
1 pkg corn muffin mix
Combine ground beef, onion, salt, chili powder and catsup in a skillet.
Saute' until browned. Push meat to edge of skillet and spread drained
corn in center. Mix muffin batter as directed on package and pour
evenly over meat and corn. Bake at 425° for 20-25 minutes or until
muffin layer is done.
Remove from oven and let stand for 5 minutes. Turn onto a plate.
CROCK POT CLASSIC SWISS FONDUE
Ingredients:
1 clove garlic
2 1/2 cups dry white Rhine, Chablis or Riesling wine
1 TBS lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 TBS flour
3 TBS kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes
Directions:
1. Rub an enameled or stainless steel pan with garlic clove. Heat wine
to a slow simmer (just under boiling). Add lemon juice.
2. Combine cheeses and flour and gradually stir in. Using a figure-8
motion, stir constantly until cheese is melted.
3. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle
with nutmeg, pepper and paprika.
4. Cover and cook on High setting for 30 minutes, then turn to Low
setting for 2 to 5 hours. Keep on Low setting while serving.
5. Using fondue forks, dip bread cubes into fondue.
BUTTER TOFFEE PRETZELS
10 cups regular shaped salted pretzels
1/4 teaspoon salt
1/2 cup butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup brown sugar
1/4 teaspoon baking soda
3 tablespoons butter flavor
Put pretzels into a large baking pan that has been sprayed with a non-
stick spray; set aside.
In a saucepan over low heat place corn syrup, sugars, salt and butter;
mix well. When mixture is melted and starts to bubble lightly, place
lid on pan for 30 seconds. After 30 seconds remove lid and stir with a
clean spoon. This will help prevent any sugar or salt crystals from
getting back into the syrup mixture. Turn temperature down and let boil
gently for five minutes. Stir frequently while cooking. When mixture
has cooked for 5 minutes, remove from heat; add baking soda and stir.
Make sure all baking soda has been mixed through, the sugar will foam
and this normal. Add butter flavoring and stir well. Pour hot toffee
mixture over pretzels. Stir, making sure all pretzels are coated.
Place pretzels in a preheated oven at 225 degrees F. Every 15 minutes
stir pretzels to coat with toffee mixture. Bake these for 60 minutes.
When finished baking, remove from oven and pour onto a non-stick
surface. Plastic wrap works well and there is little mess to clean up.
HOISIN PORK AND NOODLES
A quick-to-fix dish with a great taste! Lots of color and crunch.
Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
12 ounces medium egg noodles
1 1/4 lb pork tenderloin, trimmed of fat
2 tsp Chinese sesame oil
4 minced cloves garlic
2 tsp minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 cup hoisin sauce
1 tbsp light soy sauce
1/2 cup thinly sliced green onion
1/4 cup chopped peanuts
1. Prepare noodles according to package directions.
2. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices
in half.
3. Heat oil in a large deep nonstick skillet over medium-high heat
until hot.
4. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no
longer pink.
5. Transfer mixture to a bowl; set aside.
6. Add bell pepper and snow peas to skillet; stir fry 1 minute.
7. Combine broth and cornstarch; mix well.
8. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a
boil, stirring constantly.
9. Add pork mixture; stir-fry 1 minute or until pork is cooked through.
10. Drain noodles; transfer to 6 serving plates.
11. Spoon pork mixture over noodles; sprinkle with green onions.
12. Garnish with peanuts or cashews, if desired.
SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not
available.
Based on individual serving.
Calories: 416
Total Fat: 10 g
Carbohydrates: 49 g
Protein: 29 g
FROZEN PISTACHIO DESSERT
45 Ritz crackers
3/4 cup melted butter
2 small boxes instant pistachio pudding mix
1 quart vanilla ice cream
1 1/3 cup milk
8 ounces Cool Whip
Chocolate chips
Crush crackers and pour melted butter over crackers in a 9 x 13-inch
pan. Bake 10 minutes at 350 degrees and let cool.
Mix pudding, milk and ice cream in large bowl and pour into crust.
Freeze. Spread cool whip over top and sprinkle with chocolate chips.
Keep frozen.
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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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