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Publisher's
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Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
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Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
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Diabetic Choices
For Two
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or visit the permanent link at the bottom of this publication.
Good morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Today is Veteran's
Day
here in the States. In Canada and Great Britain it is celebrated but by
other names. The fact remains, wherever you are, you owe a debt for the
freedom to even read this newsletter to a veteran who died. You don't
have to be particularly religious to honor the memory of a veteran. A
moment in silence will do. And right now would be perfect...
The current Monthly Theme topic is Luscious Leftovers.
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.
In today's issue we have some terrific recipes and other things to make
you want to cook, laugh and think. If we can accomplish that, then
we've done a good job. Enjoy your visit and join the ranks of readers
who share by sending in a recipe or two!
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.
Great
Cookbooks!
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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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THE
FINAL INSPECTION
~Shared by Jim E., Bellingham, WA
The soldier stood and faced God,
Which must always come to pass.
He hoped his shoes were shining,
Just as brightly as his brass.
'Step forward now, you soldier,
How shall I deal with you ?
Have you always turned the other cheek ?
To My Church have you been true?'
The soldier squared his shoulders and said,
'No, Lord, I guess I ain't.
Because those of us who carry guns,
Can't always be a saint.
I've had to work most Sundays,
And at times my talk was tough.
And sometimes I've been violent,
Because the world is awfully rough.
But, I never took a penny,
That wasn't mine to keep...
Though I worked a lot of overtime,
When the bills got just too steep.
And I never passed a cry for help,
Though at times I shook with fear.
And sometimes, God, forgive me,
I've wept unmanly tears.
I know I don't deserve a place,
Among the people here.
They never wanted me around,
Except to calm their fears.
If you've a place for me here, Lord,
It needn't be so grand.
I never expected or had too much,
But if you don't, I'll understand.
There was a silence all around the throne,
Where the saints had often trod.
As the soldier waited quietly,
For the judgment of his God.
'Step forward now, you soldier,
You've borne your burdens well.
Walk peacefully on Heaven's streets,
You've done your time in Hell.'
~Author Unknown
It's the Military, not the reporter who has given us the freedom of the
press. It's the Military, not the poet, who has given us the freedom of
speech. It's the Military, not the politicians that ensures our right
to life, liberty and the pursuit of happiness. It's the Military who
salutes the flag, who serves beneath the flag, and whose coffin is
draped by the flag.
If you care to offer the smallest token of recognition and appreciation
for the military, please pass this on and pray for our men and women
who have served and are currently serving our country and pray for
those who have given the ultimate sacrifice for freedom.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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for posting. Thanks!
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CIVIL
WAR RECIPES
~Shared by Treva, NC
Have you ever wondered what mealtime was like in the 1800's. I remember
clabber recipes and they were so good. Mama made the best biscuits with
clabber. As you read these recipes, think what it must have been like
after saying GRACE at the family table.
Source: Civil
War Recipes
BONNY-CLABBER
Fresh milk, skimmed
Cream
Powdered sugar
Nutmeg
Set a china or glass dish of skimmed milk away in a warm place,
covered. When it turns, i.e. becomes a smooth, firm but not tough cake,
like blanc-mange--serve in the same dish. Cut out carefully with a
large spoon, and put in saucers, with cream, powdered sugar and nutmeg
to taste. It is better, if set on the ice for an hour before it is
brought to table. Do not let it stand until the whey separates from the
curd.
Few people know how delicious this healthful and cheap dessert can be
made, if eaten before it becomes tart and tough, with a liberal
allowance of cream and sugar. There are not many jellies and creams
superior to it.
Source: Common Sense in the Household by Marion Harland, New York, 1871
Comment: People who dealt with milk in the days when it came straight
from the cow rather than in processed, homogenized, pasteurized and
professionally packaged form were not as horrified by milk which had
"turned" as we are today. In fact they used its natural life cycle to
their advantage, preserving the valuable fats in the form of butter and
hard cheeses, and the remaining fluid as what are known as farmer or
pot cheeses. This dish is essentially a cottage cheese which has not
been broken up into curds.
The term "bonny-clabber" is also used for a drink in which the milk,
rather than be set out to curdle a bit, is mixed with beer and used as
a drink instead of a dessert. Although the name sounds Scottish it is
actually Irish in origin.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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THE
NEXT PANDEMIC??
~Shared by Mary H., Montreal, Canada
A male friend with a great sense of humor sent me this!!
I went to a dinner party last night, where I and other guests enjoyed
copious amounts of alcohol. I awoke this morning not feeling
well, with what could be described as flu-like symptoms;
headache, nausea, chills, sore eyes, etc.
From the results of some initial testing, I have unfortunately tested
positive for what experts are now calling Wine Flu.
This debilitating condition is very serious - and it appears this is
not an isolated case. Reports are flooding in from all around the
country of others diagnosed with Wine Flu.
To anyone that starts to exhibit the aforementioned tell-tale signs,
experts are recommending a cup of tea and a bit of a lie down.
However, should your condition worsen, you should immediately hire a
DVD and take some Nurofen (Nurofen seems to be the only drug available
that has been proven to help combat this unusual type of flu).
Others are reporting an English breakfast fry-up or a
McDonald's Happy Meal can also help in some cases. If not,
then further application of the original liquid, in similar quantities
to the original dose, has been shown to do the trick.
Wine Flu does not need to be
life threatening and,
if treated early,
can be eradicated within a 24-48 hour period.
NOTE: If you find you are complaining a lot, it may be that it has
mutated into Whine Flu. This is
particularly common in men.
THANKS ALOT
~Shared by Johnny, LA
I just want to thank all of you for your educational e-mails over the
past year. I am totally screwed up now and have little chance of
recovery.
I no longer open a public bathroom door without using a paper towel. Or
have them put lemon slices in my ice water without worrying about the
bacteria on the lemon peel.
I can't use the remote in a hotel room because I don't know what the
last person was doing while flipping through the adult movie channels.
Nor can I sit down on the hotel bedspread because I can only imagine
what has happened on it since it was last washed.
I have trouble shaking hands with someone who has been driving because
the number one pastime while driving alone is picking one's nose.
Eating a little snack sends me on a guilt trip because I can only
imagine how many gallons of trans fats I have consumed over the years.
I can't touch any woman's purse for fear she has placed it on the floor
of a public bathroom.
I must send my special thanks to whoever sent me the one about poop in
the glue on envelopes because I now have to use a wet sponge with every
envelope that needs sealing.
Also, now I have to scrub the top of every can I open for the same
reason.
I no longer have any savings because I gave it to a sick girl (Penny
Brown) who is about to die in the hospital for the 1,387,258th time.
I no longer have any money at all, but that will change once I receive
the $15,000 that Bill Gates/Microsoft and AOL are sending me for
participating in their special e-mail program.
I no longer worry about my soul because I have 363,214 angels looking
out for me, and St. Theresa's novena has granted my every wish.
I no longer eat KFC because their chickens are actually horrible mutant
freaks with no eyes or feathers.
I won't touch margarine, as it is just one molecule away from being
plastic.
I no longer use cancer-causing deodorants even though I smell like a
water buffalo on a hot day.
Thanks to you, I have learned that my prayers only get answered if I
forward an e-mail to seven of my friends and make a wish within five
minutes.
Because of your concern I no longer drink Coca Cola because it can
remove toilet stains, nor do I drink Pepsi or Dr. Pepper since the
people who make these products are atheists who refuse to put 'Under
God' on their cans.
I can no longer buy gasoline without taking someone along to watch the
car so a serial killer won't crawl in my back seat when I'm pumping
gas.
I no longer use Saran wrap in the microwave because it causes cancer.
And thanks for letting me know I can't boil a cup of water in the
microwave anymore because it will blow up in my face, disfiguring me
for life.
I no longer check the coin return on pay phones because I could be
pricked with a needle infected with AIDS.
Neither will I go to shopping malls because someone will drug me with a
perfume sample and rob me.
I no longer receive packages from UPS or Fed Ex since they are actually
Al Qaeda in disguise.
I won't shop at Target since they are French and don't support our
American troops or the Salvation Army.
I no longer answer the phone because someone will ask me to dial a
number for which I will get a phone bill with calls to Jamaica, Uganda,
Singapore, and Uzbekistan.
I no longer buy expensive cookies from Neiman Marcus since I now have
their recipe.
Thanks to you, I can't use anyone's toilet but my own because a big
brown African spider is lurking under the seat to cause me instant
death when it bites my butt.
And thanks to your great advice, I can't ever pick up $5.00 dropped in
the parking lot because it probably was placed there by a sex molester
waiting underneath my car to grab my leg.
I can't do any gardening because I'm afraid I'll get bitten by the
brown recluse and my hand will fall off.
If you don't send this e-mail to at least 14,000 people in the next 14
minutes, a large dove with diarrhea will land on your head at 5:00 PM
tomorrow afternoon and the fleas from 1,000 camels will infest your
back, causing you to grow a hairy hump. I know this will occur because
it actually happened to a friend of my next door neighbour's
ex-mother-in-law's second husband's cousin's beautician...
Have a wonderful day.... Oh, by the way.... A German scientist from
Argentina, after a lengthy study, has discovered that people with
insufficient brain activity read their e-mail with their hand on the
mouse. Don't bother taking it off now, it's too late.
IF YOU WANT...
~Shared
by Lucy
Wellhausen, Kirtland, OH
Owner of Ohio Honey
Company
If you want someone who will eat whatever you put in front of him
and never say its not quite as good as his mother's
.....then adopt a dog.
If you want someone always willing to go out, at any hour,
for as long and wherever you want ...
....then adopt a dog.
If you want someone who will never touch the remote, doesn't care
about football, and can sit next to you as you watch romantic movies
.....then adopt a dog.
If you want someone who is content to get on your bed just to
warm your feet and whom you can push off if he snores
.....then adopt a dog !
If you want someone who never criticizes what you do, doesn't care
if you are pretty or ugly, fat or thin, young or old, who acts as if
every word you say is especially worthy of listening to, and loves
you unconditionally, perpetually ..
.....then adopt a dog.
BUT, on the other hand, if you want someone who will never come
when you call, ignores you totally when you come home, leaves hair
all over the place, walks all over you, runs around all night and only
comes home to eat and sleep, and acts as if your entire existence
is solely to ensure his happiness,
...
...
....
...
..
....
...
...
..
....
......then adopt a cat!
Now be honest, you thought I was gonna say... marry a man, didn't you?
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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Recipe:
Roasted Pecans
Originally shared by: Julia,
TX
Reviewer: Carol, Northern NY
Date posted: October 4,
2009
"I came home from New Smyrna with lots
of wonderful memories,
persimmon pulp and shrimp and some really great recipes. Made these
when I got home and Mike fell in love with me all over again...His
review: "We need more pecans!" They are just as easy to make as Julia
said they are and it is wonderful to have a whole batch of them so that
you hardly have to share!! These are definitely a keeper!!"
~Carol
in Northern NY
ROASTED PECANS
~Shared by Julia, TX
(Note from Maggie: The ladies nibbled
on these all week.
Everyone loved them!)
4 cups pecan halves
3 TBSP butter, melted
1 tsp salt
In roasting pan, spread pecans one or two layers deep. Roast at 250
degrees for 30 minutes, stirring once. Remove from oven and pour melted
butter over pecans. Stir with wooden spoon to coat nuts. Return to oven
for 30 to 40 minutes, stirring 2 or 3 times. Add salt, and stir to
coat. Roast 5 to 10 minutes more. Store in an airtight
container.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for
posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
APPLE
CRUMBLE PIZZA PIE
~Shared by Johnny, LA
Here's a really fun twist on apple pie. It would make a great dessert
at your Thanksgiving dinner.
Pastry for 8 or 9 inch Two-Crust Pie, use your favorite recipe
Cornflakes, finely crushed
½ Cup Sugar
½ teaspoon Nutmeg
6 to 7 Jonagold Apples
1 teaspoon Cinnamon
Crumble Topping
¾ Cup All Purpose Flour
½ Cup Sugar
½ Cup Butter, firm
Mix all the Crumble Topping ingredients until crumbly.
You can add slivered almonds and crumbled cheddar Cheese.
Prepare pastry as you normally would for pie.
Roll to 1 inch larger than your pizza pan or approximately 13 to 14
inches if you use a cookie sheet.
Place in pizza pan or cookie sheet and flute the edges.
Cover the crust with a thin later of Corn flakes.
Pare the apples and cut into slices about ½ inch thick.
Begin at the edge of the crust and overlap the slices, cover the crust
with apples.
Stir together Sugar, Cinnamon and Nutmeg and sprinkle over the apples.
Top with the Crumble Topping.
Bake at 450 degrees F for 10 minutes then reduce the heat to 400
degrees F and bake for an additional 30 to 40 minutes or until the edge
is golden brown and the apples are tender.
Serve warm.
TRICIA'S PIMENTO CHEESE
~Shared by Jim D., WA
Ingredients
12oz. extra sharp cheddar cheese
12oz. Vermont white cheddar cheese
1 small onion, peeled and quartered
4oz. jar pimentos
Duke's Mayonnaise (start with one cup)
Preparation
Drain pimentos. Place onion quarters in bowl of food processor fitted
with steel blade and pulse until finely chopped. Add drained pimentos
and pulse again. Scrape into a large bowl. Grate the cheese either with
the food processor or by hand and then combine with the onion and
pimento mixture. Mix thoroughly with as much Duke's as you like.
Source: Duke's
Mayonnaise
GERMAN-STYLE SAUSAGE PIZZA
~Shared by Ann S., Mims, FL
Old-world flavors make a unique and tasty topping for an easy pizza.
Eva Hukalo, Toledo, OH, Bake-Off® Contest 43, 2008.
Prep Time: 20 Min
Total Time: 45 Min
Makes: 6 servings
INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup SMUCKER'S® Apricot Preserves
8 oz uncooked bratwurst links (original flavor), casings removed
1 large onion, chopped (1 cup)
1 cup well-drained sauerkraut (from 14-oz can)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
DIRECTIONS:
1. Heat oven to 400°F. Spray 12-inch pizza pan with CRISCO® Original
No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to
edge of pan. Bake 8 to 12 minutes or until light golden brown. Brush
preserves over dough; set aside.
2. Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray.
Add sausage, onion and sauerkraut; cook over medium-high heat 5 to 7
minutes, stirring occasionally and breaking up sausage, until sausage
is no longer pink. Remove sausage mixture with slotted spoon; spoon
evenly over preserves on crust. Sprinkle cheese over top.
3. Bake 13 to 19 minutes or until cheese is melted and crust is golden
brown.
High Altitude (3500-6500 ft): In step 3, bake 13 to 17 minutes.
NUTRITION INFORMATION:
1 Serving: Calories 420 (Calories from Fat 170); Total Fat 19g
(Saturated Fat 9g, Trans Fat 0g); Cholesterol 40mg; Sodium 1150mg;
Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 15g); Protein 16g
Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 25%; Iron 15%
Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2
High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
FESTIVE COOKIE FROSTING
~Shared by Treva, NC
2 lbs. powdered sugar
1 cup shortening
4 egg whites
4 t. vanilla
1/4 t. salt
4 creamer cups (or 4 to 5 t. milk or cream)
Mix all ingredients with electric mixer until creamy. Divide and add
food coloring as desired, and decorate with knife or frosting bag.
Refrigerate or freeze leftover cookies or frosting (due to egg whites).
This will frost 3 to 4 dozen cookies.
AVOCADO SALAD WITH HONEY MUSTARD
DRESSING
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Salad:
3 avocados
3 papayas
3 Tablespoons lemon juice
1 head lettuce
1/2 Cup honey mustard dressing, recipe follows
1/2 Cup toasted sliced almonds
Honey Mustard Dressing:
2/3 Cup vegetable oil
1/3 Cup cider vinegar
1 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Salad: Peel and slice the papayas and avocados. Dip or sprinkle with
lemon juice. Arrange on lettuce-lined salad plates. Drizzle dressing
over and sprinkle with nuts.
FUSILLI WITH BLUE CHEESE &
TOASTED WALNUTS
~Shared by Linda H., Rosharon, TX
This pasta dish is high in flavor and low in preparation time. Serve
with warm crusty rolls, green salad and a tall glass tea.
1 package (16 ounces) dry fusilli or bow-tie pasta, prepared according
to package directions
1 ½ cup heavy cream
1 cup (4 ounces) crumbled blue cheese
1 1/2 cups frozen peas, thawed
3/4 cup chopped walnuts, toasted
Heat cream in large skillet over medium-high heat, stirring frequently,
until hot. Stir in cheese. Cook, stirring occasionally, until cheese is
partially melted and sauce is slightly thickened.
Add pasta and peas; cook, stirring frequently, until heated through.
Sprinkle with nuts before serving.
4 servings
KIELBASA STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 4 or 5 servings
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth
In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots.
Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa.
Pour chicken broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3-1/2 to 4-1/2 hours.
GRILLED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta,
Canada
The marinade is simply wonderful and so easy. If you bite into one of
these hot off the grill the rest may not make it into the house! Make
extras because the kids will eat them cold the next day. I marinated
the wings for 6 hours to overnight. I also use 1 tablespoon of fresh
ginger finely grated instead of ground ginger. ~by Charlotte J
35 min ; 15 min prep
SERVES 6
3 lbs chicken wings
1/2 cup Dijon mustard
2 teaspoons olive oil
4 garlic cloves, minced
1/4 cup soy sauce
1/2 teaspoon ground ginger
Cut the chicken wings into three pieces and discard tips.
Mix remaining ingredients into a bowl.
Add wings and stir.
Cover and marinate for 45 minutes.
Place pieces on the grill and brush with remaining mixture.
Grill over medium-hot coals about 15-20 minutes, turning once.
Source: Recipezaar
BUTTERMILK BREAD
~Shared by Doe, Oliver, B.C., Canada
1.5 lb loaf:
11/4c water
2 tsp oil, marg,or butter
3/4 tsp salt
2 tsp sugar
1/3 c buttermilk powder
3 1/4 c flour
3 tbsp sesame seeds, toasted or brown-optional
1 1/4 tsp yeast
2 lb Loaf:
1/2 c water
1 tbsp fat
1 tsp salt
1 tbsp sugar
4 c flour
1/4 c sesame seeds
1 1/2 tsp yeast
Select basic white cycle. Sub fresh buttermilk for water, omit powder.
NELLY'S QUICHE
~Shared
by Lucy
Wellhausen, Kirtland, OH
Owner of Ohio Honey
Company
Hey all you Quiche eaters out there….this is a recipe from a friend of
mine who owns Humble
Pie Baking Company…. Diane does a heck-of-a-job with her pies
– hope you can use! By the way – she knows that I am sending
this recipe out!!! LOL
Chop and saute one large onion in 1-2 Tbl (depending on how much onion)
butter or olive oil until golden brown.
Beat 4 eggs and 1/2 pint cream
Add onions and 1c. grated cheese (I like gruyere)
Add a grating of nutmeg and S&P to taste.
Put mixture in a blind baked (10 min) pie crust and bake 40 minutes or
until done through center.
2- 9”Double Crusts
4 Cups AP Flour (or use 1 C. pastry flour and 3 c. AP)
2 tsp. Salt
1 Tbl. Sugar
12 Tbl. Butter
12 Tbl. Lard
12 Tbl. Cold Water
Cut butter into flour until then cut in lard until mix is approximately
size of peas.
Add water and toss until water is evenly distributed then squeeze crust
together into ball. Divide into quarters.
DRUNKEN CHOCOLATE PECAN CAKE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS FOR CHOCOLATE PECAN CAKE:
12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground
INGREDIENTS FOR CHOCOLATE FROSTING:
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream
TO PREPARE THE CAKE:
Preheat oven to 300 degrees. Melt the chocolate and butter in a
saucepan, stirring to blend.
Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a
double boiler. Cook over simmering water until creamy and light yellow,
beating constantly with a wooden spoon.
Beat the egg whites and the remaining 3/4 cup sugar in a large bowl
until stiff peaks form. Fold in the egg yolk mixture. Fold in the
melted chocolate and the pecans. Spoon into a 10-inch springform pan.
Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.
TO PREPARE THE FROSTING:
Melt the chocolate and butter in the top of a double boiler over
simmering water, stirring constantly until smooth. Let stand until
thick enough to spread, stirring frequently. Level the cake top, using
a serrated knife. Frost the cooled cake. Decorate with pecan halves.
Serve topped with whipped cream.
SERVINGS: 10 - 12
Source: "Dining
by Design Stylish Recipes - Savory Settings" by The Junior
League of Pasadena
MARCELLE'S CORNBREAD DRESSING
~Shared by Johnny, LA
Makes about 10 servings
SKILLET CORNBREAD
2 cups yellow cornmeal
1 cup bleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional)
4 teaspoons baking powder
1 large egg, beaten
1 ½ cups milk
3 tablespoons solid vegetable shortening
Preheat the oven to 400 degrees.
Combine the cornmeal, flour, salt, sugar (if using), and the baking
powder in a large mixing bowl. Add the egg and milk and mix well, but
do not beat.
Heat the shortening in a 10-inch cast-iron or other ovenproof skillet
over medium-high heat until almost smoking. Pour in the batter and cook
until the edges begin to turn golden, 3 to 4 minutes. Transfer the
skillet to the oven and bake until golden brown, about 45 minutes.
Remove from the oven and cool. Coarsely crumble the cornbread and set
aside.
FOR THE DRESSING
1 stick butter
2 cups chopped yellow onions
1 ½ cups chopped celery
2 teaspoons chopped garlic
1 pound fresh pork sausage, removed from the casing
Cornbread (from above)
½ cup chopped flat-leaf parsley
1 ½ cups chicken broth (or as needed)
Salt and cayenne pepper
Preheat the oven to 350 degrees. Lightly butter a large baking dish and
set aside.
Heat the butter in a large, heavy saucepan over medium heat. Add the
onions and cook, stirring, until golden and soft, about 10 minutes. Add
the celery and cook, stirring, for 2 minutes. Add the garlic and cook,
stirring, until fragrant, about 30 seconds. Transfer the mixture to a
large bowl and set aside.
Add the sausage to the same pot and cook, breaking up the meat if
necessary with a fork, until all pink has disappeared, 8 to 10 minutes.
Transfer the sausage to the onion mixture. Add the cornbread and
parsley. Add chicken broth, a little at a time, and mix until the
mixture is moist but not soggy. Season with salt and cayenne.
Spoon the mixture into the prepared baking dish and bake until hot and
golden on top, 30 to 40 minutes. Serve warm.
TROPICAL FRUIT MACAROONS
~Shared by Jim D., WA
2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
Two thirds cup sugar
1 tsp. cinnamon
One quarter tsp. ground ginger
One quarter cup Macadamia nuts, chopped
Combine sugar, cinnamon and ginger. Beat egg whites until stiff peaks
form. Slowly add sugar mixture and continue beating. Add coconut, dried
cherries, dried pineapple and nuts and mix well. Drop tablespoons of
mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325
degrees.
BARBECUE BEEF AND CORN SHEPHERD'S PIE
~Shared by Ann S., Mims, FL
Round up the family for a pie full of flavor that’s ready in 30
minutes! This skillet version features Cheddar-bacon mashed potatoes
surrounded with corn chips on top a zesty beef mixture.
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings
1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, drained
1 can (4 ounces) Old El Paso® chopped green chiles, undrained
1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed
potatoes (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips
1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick
skillet over medium-high heat, stirring occasionally, until beef is
brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the
chilies. Heat to boiling; reduce heat to low to keep warm.
2. Meanwhile, cook potatoes as directed on package for 4 servings,
using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir
in remaining onions and corn; let stand 5 minutes.
3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch
rim around edge of skillet; sprinkle cheese over potatoes and beef
mixture. Cover and let stand about 5 minutes or until cheese is melted.
Sprinkle corn chips around edge of skillet.
Substitution
Ground pork or ground turkey can be substituted for the ground beef.
Did You Know...
Barbecue sauces vary widely in flavor, from a manufacturer’s original
flavor to hickory, mesquite, honey, spicy, honey-mustard, sweet, sassy
and low-sodium varieties. This recipe was developed with an
original-flavored sauce, but try it with your family’s favorite.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g
(Saturated Fat 8g, Trans Fat 1g); Cholesterol 70mg; Sodium 1360mg;
Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 19g); Protein 20g
Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 10%; Iron
15% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2
Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
HOT CHICKEN SALAD
~Shared by Treva, NC
SERVINGS 12
PREP 10 min.
COOK 30 min.
TOTAL 40 min.
4 cups cubed cooked chicken
8 celery ribs, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups mayonnaise
1-1/2 cups (12 ounces) sour cream
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/2 cup soft whole wheat bread crumbs
In a large bowl, combine the first 12 ingredients. Transfer to a
greased 13-in. X 9-in. Baking dish. Sprinkle with cheese and bread
crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated
through.
Yield: 12 servings.
Source: Casserole Cookbook
APPLE AND CRANBERRY FLUFF
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 c. raw cranberries, ground
2 c. miniature marshmallows
3/4 c. crushed pineapple, drained
2 c. diced, unpeeled tart apples
1/2 c. nuts
1 c. whipped cream
Combine cranberries, marshmallows and sugar; refrigerate overnight. Add
pineapple, apples, nuts and cream. Chill for several hours.
Yield 8 to 10 servings.
HARVARD BEETS
~Shared by Linda H., Rosharon, TX
3 cups cooked sliced beets
1/2 cup sugar
1 TBSP corn starch
2 TBSP butter
1 tea salt
1/4 cup vinegar
1/4 cup beet liquid or water
Mix sugar, salt, and corn starch. Add vinegar and water and stir until
smooth. Cook five minutes. Add beets to the hot sauce and let stand 30
minutes. Just before serving, bring to a boil, and add butter.
RUM BALLS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
I usually make it during the first week of December to give it enough
time to cure. I do mail some out to friends in a tin,
therefore I usually double or triple this recipe
2 Tablespoons cocoa Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily
crushed in a food processor or blender
1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar.
Mix in remaining ingredients. Form the mixture into 1-inch
balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a
plate and roll the balls in it to coat. Store in a tin for at
least 1 week before giving them away. These cookies will mellow with
age and will keep up to 1 month. They can also be wrapped in plastic
wrap or foil, but this is very time consuming.
Makes about 36.
BUNKHOUSE MEATLOAF
~Shared by Jim H., Calgary, Alberta,
Canada
The original recipe comes from the Palmer Ranch House and slightly
altered for our taste. ~by ~Nimz~
1¼ hours ; 15 min prep
SERVES 4 -6
1 lb lean ground beef
1/4 lb pork sausage
1 egg, beaten
3 slices whole wheat bread, crumbled
1/2 onion, finely chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground sage
1 beef bouillon cube
1/4 cup boiling water
4 slices raw bacon
3-4 tablespoons chili sauce
Combine all ingredients except last 4.
Dissolve bouillon in the boiling water and add mixture. Shape into a
loaf and place in greased meatloaf baking pan.
Top with the chili sauce and bacon strips.
After meat has baked approximately 25 minutes drain some of the grease
off and return to oven for remaining time.
Bake in moderate (350 degree)oven 50-60 minutes.
Source:
Recipezaar
NO-BAKE TURTLE CHEESECAKE
~Shared by Doe, Oliver, B.C., Canada
1-9" Oreo crust or 1 1/4 c choc crumbs
2 tbsp sugar
1/4 c butter melted
1/4 c chpd pecans
Filling-
2-8 oz philly, softened
1 1/2 c milk
1/4 c br sugar
2 tsp vanilla
1-3 oz vanilla instant pudding & pie
filling
1/2 c pecans halves
1/4 c choc fudge ice cream topping- not hot fudge
1/3 c caramel ice cream topping
whipped cream
In med bowl, combine all crust ingred, mix well. Press mix evenly in
bottom of ungreased 9" springform pan.
Beat cream cheese until fluffy in med bowl. Gradually beat in milk
until mix is smooth. Add br sugar and vanilla, beat until well blended.
Add pudding mix, beat at low speed for 2 mins. Pour over crust in pan.
Drizzle with fudge topping, swirl into filling with tip of knife.
Arrange pecan halves over top of cheesecake. Chill at least 3 hrs until
firm. To serve- cut into wedges, place on plates. Drizzle each serving.
LIVER BURGERS
~Shared by Luanne, FL
Ingredients:
1 lb. ground beef
1/4 lb. ground liver
1 small onion, chopped
1 egg
1/2 cup bread crumbs
1/2 tsp. salt
Directions:
Mix all ingredients well, add more crumbs if too moist. More liver may
be added if a stronger liver taste is desired. Grill until done to your
taste.
WAKE-UP FROSTY
~Shared by Barb C., Chula Vista, CA
This frosty "wake-up" drink could be served anytime of day. It blends
cooled coffee, chocolate & vanilla ice creams, and milk until
smooth.
Ingredients:
1 cup strong brewed coffee, cooled
1 scoop chocolate ice cream
1 scoop vanilla ice cream
1 cup whole milk
1/2 tsp pure vanilla extract
Directions:
Put all ingredients into the blender and process until smooth. Pour
into glasses and serve.
Number of Servings: 2
Notes from the Cook: Garnish with whipped cream and a little grated
chocolate if desired.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CORNBREAD DRESSING
~Shared by Johnny, LA
Chicken meat and sausage are among the ingredients for the Cornbread
Dressing Betty and Howard Bolton prepare several times a year for big
family gatherings or dinner parties. The Boltons usually make a large
batch of the dressing ahead and freeze it in smaller batches for later
use.
Serves about 36. Recipe is from Betty and Howard Bolton. "This is a
three-part recipe, made just like my mother, Ollie Netterville Bolton,
made it," Howard Bolton said. "It's worth the effort. We make it a
couple of times a year and freeze it in plastic bags."
5 cups of yellow self-rising cornmeal (we use Martha White)
2 cups self-rising flour (we use Martha White)
2 tsps. salt, divided
1 tsp. sugar
10 large eggs, divided
1/3 cup vegetable oil
2 cups buttermilk
2 cups milk
1 frying chicken
5 qts. water
2 large onions, peeled and quartered
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into about 1-inch pieces, with the green tops
2 tsps. Tony Chachere's Original Creole Seasoning
2 tbls. poultry seasoning, divided
1 lb. bulk sausage (We use Jimmy Dean's)
2 large onions, very finely chopped
8 tbls. parsley flakes
1. To make cornbread for dressing, combine cornmeal, flour, 1 teaspoon
of salt and sugar. Add 4 large eggs, oil and milks; mix well. Pour into
a greased 9x12-inch pan and bake in a preheated 350-degree oven until
done, about 1 hour. Remove and cool.
2. To prepare chicken, place in a large pot with water, quartered
onions, carrots, celery, 1 teaspoon of salt, Tony Chachere's Original
Creole Seasoning and 1 tablespoon of poultry seasoning and bring to a
boil. Cover, reduce heat and let the pot boil gently for about 2 hours
or until chicken is cooked. Remove chicken to a bowl and let cool.
3. Remove the meat from the bones, discarding bones and skin. Cut
chicken into small pieces (but not too small). Remove seasoning
vegetables from the pot by pouring the stock through a colander, taking
care to reserve the broth. Place the seasoning vegetables in a food
processor and process to a smooth mixture. Reserve the chicken, chicken
broth and vegetables.
4. Cook sausage in a large iron skillet, stirring to break it up, until
it is done. Add 2 chopped onions and sauté until glossy.
5. Place the cooled cornbread in a large bowl; break it into small
pieces to avoid lumps. Add chopped chicken, vegetables from the broth
and the sausage mixture and stir well. Add parsley flakes and 1 heaping
tablespoon of poultry seasoning and stir well until mixture is combined.
6. Start adding chicken broth until mixture reaches the proper
consistency, stirring as you go. (I use about 10 cups.) You do not want
it to be soupy, but you need enough liquid so the mixture can be
stirred with a large spoon fairly easily. Taste for seasoning, add more
if needed. Add 6 large eggs and stir until mixed well.
7. We then place the dressing in 1-gallon reclosable freezer bags for
freezing. This mixture will fill five 1-gallon bags. We use a large
commercial spoon and put about 9 heaping spoonfuls of dressing in each
gallon bag.
8. When ready to serve, remove the frozen bag from freezer the night
before and allow to thaw in refrigerator. Place the thawed dressing in
an ovenproof baking dish that has been sprayed with nonstick vegetable
spray. Cook in a preheated 350-degree oven for about 1 hour. Generally
the dressing will bubble around the edges and show a light brown
coloring around the edges and on top when done.
CHILI WITH BEANS
~Shared by Jim D., WA
1 pound mixed dry beans
1 pound lean ground beef
1 pound stew meat, cut into small chunks
1 large sweet onion, quartered
3 cloves garlic, minced
1 6-oz. can tomato paste
1 28-oz. can diced tomatoes
4 Tbsp. chili powder
1 12-oz can lager beer, you may use water or tomato juice instead
One quarter cup Scotch Whiskey (optional but highly recommended, both
for the chili and the cook)
Hot sauce to taste
Salt and pepper to taste
Place beans in a large stock pot and cover with water. Allow beans to
soak for several hours. Meanwhile brown ground beef, stew meat, onion
and garlic in a large skillet. Drain excess fat and set aside. Rinse
and drain water from soaked beans and place in a large pot and cover
with 6 cups of water. Cook over low to medium heat for about 1 hour.
Place meat mixture in a crock pot with cooked beans. Add tomato paste,
diced tomatoes, chili powder, beer, Scotch and hot sauce to the pot and
simmer for several hours before serving. You can adjust the heat in the
recipe with both the chili powder and the hot sauce. Some chili powders
come with added ground hot pepper that can really spice up this dish.
Other options are to use regular chili powder and supplement it with
some ground hot pepper or to float a few whole hot peppers in the chili
as it cooks.
FROZEN PEANUT BUTTER PIE WITH CANDIED
BACON
~Shared by Ann S., Mims, FL
Serves 8
Active time:30 min
Start to finish:6 1/2 hr (includes freezing)
Candied bacon might seem like the ultimate example of gilding the lily,
but it adds a sweet, smoky edge to this already luscious pie. Elvis
would be proud.
7 bacon slices (about 6 ounces)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon
About 35 chocolate wafers, finely ground in a blender or food processor
(about 2 cups crumbs)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped
Equipment:
a 10-inch pie plate (6-cup capacity)
Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over
medium heat, turning once, until lightly browned on edges but still
flexible, 5 to 6 minutes total per batch. Transfer to paper towels to
drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer.
Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat,
turning occasionally with tongs, until sugar has dissolved and then
caramelized (sugar melts very slowly and burns easily; reduce heat if
necessary after sugar begins to caramelize) and coats bacon, 8 to 10
minutes. (Bacon will be dark and look lacquered.) Transfer bacon with
tongs to a cutting board to cool. When bacon is cool, finely chop 5
slices, leaving remaining 2 slices whole.
Stir together wafer crumbs and butter, then press onto bottom and up
side of pie plate. Chill pie shell.
Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over
medium heat, stirring until sugar has dissolved. Remove from heat and
whisk in peanut butter and vanilla until combined well, then transfer
to a bowl and cool completely in an ice bath, stirring occasionally.
Beat cream with an electric mixer until it just holds stiff peaks, then
fold into peanut butter mixture with peanuts and chopped bacon gently
but thoroughly. Transfer filling to pie shell, smoothing top.
Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a
decorative starburst shape in center of pie. Freeze pie, uncovered,
until frozen hard, about 5 hours. Let pie soften slightly in
refrigerator before serving, about 30 minutes.
Cooks’ note:
Pie can be frozen, covered after 5 hours with plastic wrap and foil, up
to 2 days.
Source: www.gourmet.com
TIRAMISU DIP
~Shared by Treva, NC
By turning tiramisu into a dip, you skip all the hassle of making the
traditional trifle without losing any of the flavor. We liked
strawberries and various cookies as dipping instruments, but the dip
could also be spooned into individual cups with a few ladyfingers for a
quick, elegant dessert. The dip can be made up to 2 days in advance and
refrigerated in a covered container.
Total Time: 10 mins;
Active Time: 10 mins
Makes: 3 1/2 cups (8 to 10 servings)
12 ounces mascarpone cheese (about 1 & 1/2 cups)
8 ounces ricotta cheese (about 1 cup)
1/2 cup granulated sugar
2 tablespoons brewed espresso
2 tablespoons Marsala or Kahlúa
1 teaspoon cocoa powder
1/2 cup finely chopped bittersweet chocolate
Place mascarpone in a stand mixer fitted with a whisk attachment and
whip on low speed until smooth, about 30 seconds. Add ricotta, sugar,
espresso, and Marsala or Kahlúa. Increase speed to high and beat until
stiff peaks form, about 3 minutes.
Transfer to a shallow 1-quart serving dish and dust with cocoa powder,
then sprinkle chopped chocolate over cocoa. Serve with strawberries or
assorted cookies.
BAKED PEAR AND FRUIT COMPOTE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 oz.) can pineapple chunks, undrained
2 bananas, sliced
1 (16 oz.) can peach slices, drained
1 (16 oz.) can pear slices, drained
1 (10 oz.) jar maraschino cherries, drained
1/2 c. firmly packed brown sugar
1/4 c. butter or margarine
1 1/2 tbsp. prepared mustard
Drain pineapple, reserving juice. Toss bananas in pineapple juice;
drain. Combine pineapple, bananas, peaches, pears and cherries in a 1
1/2 quart baking dish. Set aside. Combine remaining ingredients in a
small saucepan. Cook over medium heat, stirring constantly, until
smooth and bubbly. Pour over fruit. Bake uncovered at 325 degrees for
20 to 25 minutes or until thoroughly heated.
Yield: 8 servings.
CORN CUSTARD
~Shared by Linda H., Rosharon, TX
This easy corn custard recipe is made with fresh or frozen corn
kernels, eggs, onion, cheddar cheese, and other ingredients.
4 cups fresh corn kernels (about 6 ears)
4 eggs
1 1/4 cups milk
6 slices white bread, cut in cubes
2 cups shredded Cheddar cheese
1/2 cup chopped green onion
1/4 cup finely chopped onion
1/4 cup fresh chopped parsley
1 teaspoon granulated sugar, optional
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large mixing bowl, lightly beat eggs. Stir in remaining
ingredients, blending thoroughly. Pour into a buttered 2-quart
casserole; cover casserole and refrigerate for 4 hours or overnight.
Uncover casserole and place the dish inside a larger baking pan. Add
hot water to a depth of about 1 1/2 inches, or about halfway up the
sides of the casserole. Bake at 325° for about 1 1/2 hours, or until
set. A knife inserted into center should come out clean.
Makes about 6 servings.
MOCHA CHOCOLATE CHIP CHEESECAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour and 5 minutes
Ingredients
1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18
cookies)
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
3 (1-ounce) squares semi-sweet chocolate, melted
2 tablespoons instant coffee dissolved in 1 tablespoon warm water
2 teaspoons vanilla extract
1 cup mini-chocolate chips
Whipped topping
Instructions Preheat oven to 300º.
Combine crumbs and butter; press firmly on bottom of 9-inch springform
pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND until smooth. Add remaining ingredients except chips and
whipped topping; mix well. Stir in 3/4 cup chips.
Pour into prepared pan. Bake 1 hour and 5 minutes or until center is
set. Cool. Chill. Just before serving, remove side of springform pan.
Garnish with whipped topping and remaining 1/4 cup chips. Refrigerate
leftovers.
CHICKEN STIR-FRY
~Shared by Jim H., Calgary, Alberta,
Canada
As if there aren't already enough, I thought I'd at least post it for
those who have tried all the others. :) I've been making this as long
as I can remember. It's not at all authentic, but my family and I love
it! Items not listed on ingredient list: 4 healthy appetites and a
large wok. ~by SmoochTheCook
50 min ; 50 min prep
SERVES 4
3/4 lb boneless skinless chicken breast
1/4 cup soy sauce (or Bragg's Liquid Aminos if you have any)
2 garlic cloves (crushed, minced)
1/2 tablespoon extra virgin olive oil (or more if you feel like
splurging!)
1 bunch fresh broccoli
1/2 large sweet onion
1/2 green bell pepper
1 cup carrot (sliced)
1 (3 ounce) can mushrooms, sliced
Cut the chicken into 2 inch cubes. Toss them into a ziplock (or generic
-- lol!) bag with the soy sauce. Set the bag in the fridge while you
chop your veggies.
Cook the rice according to the directions on the package.
Chop broccoli into bite size pieces (larger if you want to watch your
family work for their meal!). Slice the onion into rather thick slices.
Cut bell pepper into 1 inch cubes. (Tired yet?). Slice the carrotsand
drain the mushrooms -- phew!
Heat the olive oil in your wok and toss in the chicken. Cook until just
a little pink is left. Throw in the onions and cook until the meat is
done. Put the garlic, broccoli, peppers, and carrots, in the wok and
cover for 4-5 minutes.
The mushrooms go in last for just a couple of minutes. Put some rice
and the stir fry on the plate and devour with any sauces you'd like to
add (teriyaki and soy sauce are my family's choices).
Nudge the person beside you and motion for them to go clean up your
mess. :D.
Source:
Recipezaar
MANDARIN ORANGE PARFAIT
~Shared by Doe, Oliver, B.C., Canada
2-10 oz cans mandarin oranges
2 tbsp shredded coconut
1 tbsp orange zest
1 tsp lemon zest
1 tbsp Galliano liqueur
1 tsp fresh grated ginger
9 oz Cool Whip
maraschinos to garnish
Drain liquid from oranges and place oranges in bowl. Add rem ingred and
stir gently. Place servings in parfait glasses and garnish with
cherries.
BOB HOPE'S LEMON PIE
~Shared by Patricia, Charlevoix, MI
(wintering in Meza, AZ)
1 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 cup boiling water
4 tablespoons lemon juice
2 tablespoons butter
4 egg yolks
Pinch of salt
Grated rind of one lemon
3 egg whites
2 tablespoons sugar
1 baked pie shell
Combine cornstarch and sugar. Slowly add water, stirring constantly
until thick and smooth. Add slightly beaten egg yolks, butter, lemon
rind, juice and salt. Cook 2-3 minutes. Pour into baked pie shell.
Cover with meringue made with egg whites and sugar stiffly beaten. (See
Below) Bake at 35- degs for 15 minutes or until meringue is light
brown. Cool to room temperature before refrigerating to keep merinque
from weeping.
Meringue
3 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 teaspoon baking powder
2/3 cup sugar
Beat egg whites and all other ingredients - except sugar - until foarm.
Slowly add sugar 1 tablespoon at a time, while beating vigorously until
the whites will hold a firm peak and are satiny looking. Spread
meringue over hot filling, starting with small amounts at edges and
sealing to crust all around. Spread pie with remaining meringue, making
hills and valleys. Bake in preheated 350 deg oven until peaks are
lightly browned.
PUMPKIN CHEESE BALL
~Shared by Marilyn, Canton, OH
* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) spreadable chive and onion cream cheese
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 2 teaspoons paprika
* 1/2 teaspoon cayenne pepper
* 1 celery rib or broccoli stalk
* Sliced apples and assorted crackers
In a small bowl, beat cream cheeses until smooth.
Stir in the cheddar cheese, paprika and cayenne.
Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or
until firm.
With a knife, add vertical lines to the cheese ball to resemble a
pumpkin; insert a celery rib or broccoli stalk for the stem.
Serve with apples and crackers.
Yield: 2-1/2 cups.
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PORTOBELLO
& BEEF PATTY MELT
~Shared by Jim D., WA
This diner classic gets a makeover by replacing some of the ground beef
with finely chopped portobello mushrooms, which add moisture and
flavor. We like a smear of pickle relish on top, but you could try
chutney, mustard or hot pepper relish in its place. Make it a Meal:
Round out the plate with Oven Sweet Potato Fries and Balsamic &
Parmesan Roasted Cauliflower.
Servings: 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: High Calcium, Low Calorie, Diabetes Appropriate, Healthy Weight
Ingredients:
Portobello & Beef Patty Melt
12 ounces 93%-lean ground beef
2 cups finely chopped portobello mushroom caps (about 2), gills removed
3 tablespoons plain dry breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices rye bread
1 clove garlic , peeled
8 teaspoons pickle relish
4 slices Swiss cheese (2 ounces)
Steps:
1: Position rack in upper third of oven; preheat broiler. Line a
broiler pan with foil.
2: Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt
and pepper in a medium bowl until combined. Shape into 4 patties and
place on the prepared pan. Broil until cooked though, 4 to 6 minutes
per side.
3: Meanwhile, toast bread. Rub each slice of toast with garlic.
4: Place 1 patty on each piece of toast, top each with 2 teaspoons
relish and cover with a slice of cheese. Remove foil and place the
sandwiches on the pan; broil until the cheese is just melted, 30 to 60
seconds.
Nutrition: (Per serving)
Calories - 299
Carbohydrates - 26
Fat - 11
Saturated Fat - 5
Monounsaturated Fat - 4
Protein - 25
Cholesterol - 61
Dietary Fiber - 3
Potassium - 412
Sodium - 583
Nutrition Bonus - Zinc (36 daily value), Iron (20 dv), Folate (17 dv),
Calcium (15 dv).
Source: EatingWell Test Kitchen
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium zucchini, halved lengthwise and sliced 1/4-inch
thick (about 1 pound)
- 1-1/2 cups sliced mushroom
- 1 medium-large yellow onion, sliced and separated into rings
- 2 to 3 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
DIRECTIONS
Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to mix well.
Coat an 11x13-inch roasting pan or the bottom of a broiler pan with
nonstick cooking spray and spread vegetable mixture over the bottom of
the pan.
Bake for 15 minutes. Stir the vegetables and cook for another 5 to 10
minutes, until they are tender and nicely browned. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
53, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 2.5 g, Saturated Fat:
0.4 g, Fiber: 2.3 g, Protein: 2.4 g, Sodium: 150 mg, Calcium: 24 mg
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
APPLE CUPCAKES WITH
CINNAMON-MARSHMALLOW FROSTING
~Shared by Treva, NC
Shredded apple replaces some of the oil and keeps the cake moist in
these cinnamon-spiked cupcakes. There is a generous amount of fluffy
marshmallow frosting to mound or pipe on top for a festive look. Be
sure to frost them right after you make the frosting—it stiffens as it
stands and becomes more difficult to spread.
Servings: 12 cupcakes
Total Time: 2 & 1/2 hours (including cooling time)
Ease of Preparation: Moderate
Health: Low Cholesterol, Low Sat Fat, Low Sodium
Cupcakes:
1 & 1/2 cups shredded peeled apples
1/2 cup diced dried apples
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk
Frosting:
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to
package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish
1: To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin
cups with cupcake liners or coat with cooking spray.
2: Combine shredded and dried apples in a bowl with 3 tablespoons brown
sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining
3/4 cup brown sugar in a large mixing bowl with an electric mixer on
medium speed until well combined. Beat in eggs one at a time until
combined. Add vanilla, increase speed to high and beat for 1 minute.
3: Whisk whole-wheat flour, cake flour, baking soda, salt and the
remaining 3/4 teaspoon cinnamon in a medium bowl.
4: With the mixer on low speed, alternately add the dry ingredients and
buttermilk to the batter, starting and ending with dry ingredients and
scraping the sides of the bowl as needed, until just combined. Stir in
the reserved apple mixture until just combined. Divide the batter among
the prepared muffin cups. (The cups will be full.)
5: Bake the cupcakes until a toothpick inserted into the center of a
cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at
least 1 hour before frosting.
6: To prepare frosting: Bring 2 inches of water to a simmer in the
bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water
in the top of the double boiler. Heat over the simmering water,
stirring, until the sugar has dissolved, 2 to 3 minutes. Add
reconstituted egg whites, cream of tartar and pinch of salt. Beat with
an electric mixer on high speed until the mixture is glossy and thick,
5 to 7 minutes. Remove the top pan from the heat and continue beating
for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and
beat on low just to combine. Spread or pipe the frosting onto the
cooled cupcakes and sprinkle cinnamon on top, if desired.
Nutrition: (Per cupcake): Calories - 267; Carbohydrates - 48;
Fat - 7; Saturated Fat - 1; Monounsaturated Fat - 4; Protein - 4;
Cholesterol - 35; Dietary Fiber - 2; Potassium - 73; Sodium - 188
Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Ingredient Note: Dried egg whites are pasteurized so this product is a
wise choice in dishes that call for an uncooked meringue. Look for
brands like Just Whites in the baking or natural-foods section of most
supermarkets or online at bakerscatalogue.com.
Source: EatingWell magazine
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CHILI
BANZOS
~Shared by Mary S., Nashville, TN
Yield: 8 Servings (1/4 cup each)
INGREDIENTS
- 2 cans (15 ounces each) garbanzo beans
- Olive oil cooking spray
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1-2 teaspoons chili powder
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1 teaspoon paprika
- 2-3 dashes hot pepper sauce
- Salt, to taste
DIRECTIONS
Rinse beans, drain, and dry well on paper toweling.
Arrange beans in large skillet; spray generously with cooking spray.
Cook over medium heat, stirring frequently, until beans begin to brown,
about 10 minutes. Remove from heat.
Combine Worcestershire sauce, spices, and hot pepper sauce; pour over
beans and stir to coat evenly. Sprinkle lightly with salt.
Transfer beans to jelly roll pan; bake at 325 degrees F. until beans
are very crisp on the outside, 20 to 25 minutes, stirring twice. Cool;
store in airtight container.
Nutritional Information Per Serving (1/4 cup): Calories: 109, Fat: 2.0
g, Cholesterol: 0 mg, Sodium: 440 mg, Protein: 5.1 g, Carbohydrate:
18.5 g
Diabetic Exchanges: 1-1/2 Bread
Source: 1,001
Delicious Recipes for People with Diabetes
PEACH MELBA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large ripe peaches
- 2 cup plus 2 tablespoons raspberries
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons non-fat dry milk powder plus water to make
1/4 cup
- 1 tablespoon unsweetened grape juice
DIRECTIONS
Blanch peaches by dropping them in boiling water for 30 seconds.
Remove, run under cold water and peel off skins.
Cut in half, discard pits and place 2 peach halves on each of 4
individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons
of berries for garnish. Spoon puree over peaches, top with berries and
serve cold.
Nutritional Information Per Serving: Calories: 112, Cholesterol: 10 mg,
Carbohydrate: 18 g, Protein: 5 g, Sodium: 50 mg, Fat: 2.7 g
Diabetic Exchanges: 1 Fruit, 1 Milk
Source: Light
and Easy Diabetes Cuisine by Betty Marks
JICAMA SALAD
~Shared by Mary S., Nashville, TN
Makes: 2 cups (4 Servings)
INGREDIENTS
- One 8-ounce jicama, peeled and cut into 1/2-inch sticks
- 1 small cucumber, thinly sliced
- 1 medium orange, peeled and sectioned
- 1/4 cup white wine vinegar
- 2 tablespoons canola or corn oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
DIRECTIONS
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt.
Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: (1/2 cup) Calories: 104, Fat: 7 g,
Cholesterol: 0 mg, Sodium: 150 mg, Carbohydrate: 10 g, Dietary Fiber: 4
g, Sugars: 6 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
CHICKEN CACCIATORE OVER CRISP BARLEY
CRUST
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Crust Ingredients:
- 3 cups chicken stock
- 3/4 cup pearl barley
- 3 tablespoons low-fat milk
- 2 large egg whites
- 1 tablespoon grated low-fat Parmesan cheese
- 1/2 teaspoon dried basil
Topping Ingredients:
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 cup chopped mushrooms
- 1 cup chopped green bell peppers
- 1 can (19 ounces) tomatoes, crushed
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons packed brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon dried Italian seasoning
- 4 ounces boneless skinless chicken breast, cut into
1/2-inch cubes
- 2 tablespoons grated low-fat Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F. Spray a 9-inch springform pan with
nonstick vegetable spray.
For Crust:
In a nonstick saucepan over high heat, bring stock to a boil. Add
barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes
or until grain is tender and liquid absorbed; cool for 10 minutes.
Add milk, egg whites, Parmesan cheese and basil. Press mixture into
bottom of prepared springform pan.
Bake in preheated oven for 25 minutes or until golden at edges and firm
on top; remove from oven.
For Topping:
In a nonstick saucepan sprayed with vegetable spray, cook onions and
garlic over medium-high heat for 3 minutes or until softened and
lightly browned.
Add mushrooms and green peppers; cook for 3 minutes or until softened.
Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili
powder and Italian seasoning. Bring to a boil; reduce heat to medium.
Cook, uncovered, for 20 minutes, stirring occasionally.
Add chicken; cook for 3 minutes or until cooked through. Spread mixture
over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven
for 10 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 190,
Carbohydrate: 35 g, Fiber: 5 g, Protein: 12 g, Fat: 1 g, Sodium: 278
mg, Cholesterol: 15 mg
Diabetic Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
GARLIC TIGER SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and thinly sliced
- 1/2 pound large raw shrimp (such as tiger shrimp), peeled
- Freshly chopped parsley and 1 lemon, cut into 4 wedges, to
garnish
DIRECTIONS
Preheat the oven to 400 degrees F. Put the olive oil and garlic in a
large, shallow ovenproof dish and heat in the oven for 2-3 minutes. You
need to watch carefully so that the garlic does not start to brown.
Add the shrimp, and turn them in the hot oil until they are completely
coated. Return them to the oven and bake for a further 3 minutes until
they are pink and cooked through.
Serve immediately, sprinkled with freshly chopped parsley. Serve
accompanied by lemon wedges for squeezing.
Nutritional Information Per Serving (1/4 of recipe): Calories: 92,
Carbohydrate: 1 g, Protein: 12 g, Fiber: 0 g, Fat: 4 g, Cholesterol: 86
mg, Sodium: 80 mg
Diabetic Exchanges: 1-1/2 Very Lean Meat, 1/2 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
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BERRY
GOOD SANDWICH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Serves one.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top
with chopped strawberries and remaining slice of bread to make a
sandwich. Remove crusts, and cut into triangles to serve.
POACHED SALMON AND CUCUMBER SAUCE
~Shared by Mary S., Nashville, TN
Sauce:
1/3 cup plain yogurt
1/4 cup cucumber, peeled, seeded and finely chopped
2 Tbsp. fresh dill, finely chopped
Fish:
1 cup water
1 tsp. chicken bouillon or 1 bouillon cube
1 tbsp. white vinegar
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 parsley sprig, chopped
1/2 tsp. dill weed or one fresh sprig
pinch freshly ground pepper
2 small salmon steaks or fillets, about 3/4" thick
Combine sauce ingredients and refrigerate. (I often add a little
prepared Ranch salad dressing to taste for extra flavor.) Heat water to
boiling in large skillet. Add bouillon, dissolve. Add remaining
ingredients, except salmon, bring to a boil. Turn heat to medium-low
and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or
until fish is cooked through. Lift fish out, drain, and place on
serving plates. Lift onions out, drain and lay over fish. Serve
immediately with chilled cucumber sauce.
Serves 2.
BEEF STEAKS WITH BLUE CHEESE
~Shared by Maggie, TX
My guests often ask for this winning recipe and are surprised at how
simple it is to prepare.
Prep/Total Time: 20 min.
Ingredients:
2 beef tenderloin steaks (1-1/2 inches thick and 8 ounces each)
2 ounces blue cheese, crumbled
2 tablespoons butter, softened
2 slices white bread, crusts removed and cut into cubes
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Directions:
Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes
on each side or until meat is browned and cooked to desired doneness
(for medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°).
Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In
a skillet, saute bread cubes in oil until golden brown. Sprinkle with
Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with
croutons; broil 1 minute longer or until cheese is slightly melted.
Yield: 2 servings.
Source: Reminisce Extra
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MAKE
AHEAD TURKEY (THANKSGIVING) GRAVY
I believe we'll be doing a turkey breast this year and this will be my
gravy recipe. This sounds perfect and Cathy did a great job with it.
Visit her site to see how this is made, step by step. Perfect!
2 turkey wings
4 ribs of celery, roughly chopped (use leaves too)
1 onion, cut into chunks
4 cloves garlic, smashed
6 cups water
4 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
2 cups turkey stock, strained and defatted
1/2 cup whole milk
1 teaspoon apple cider vinegar
Kosher salt to taste (I used 1/2 teaspoon)
Preheat oven to 375 degrees and in a large sauté or roasting pan (I use
my large Dutch oven), roast turkey wings, celery, onion and garlic for
2 hours. Remove from the oven.
Add water and bring to a boil. Turn down heat and simmer on
low for one hour, uncovered. Stock will reduce.
Strain the stock into a bowl with at least a 4 cup capacity.
Place liquid into the refrigerator for at least 2 hours or overnight
and remove the fat accumulated on top.
In a large sauté pan, melt unsalted butter and whisk in
flour. Cook, whisking constantly over medium heat for two
minutes. This will cook out the flour taste. Whisk
in defatted turkey stock and cook until thickened. (The gravy
should coat the back of a spoon.) Add milk, cider vinegar and
salt to taste. If by some chance you cannot get your gravy as
thick as you like it, don't panic. It's always possible you
measured something wrong. In an emergency, you can always
dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and
SLOWLY add it to the gravy while whisking. It will be
fine. Just remember, gravy often thickens up a bit when it's
off the heat and you want a nice pourable liquid for all those lovely
side dishes.
Source: Noble
Pig
POTATO-SAUSAGE CASSEROLE
The subtle spices in the pork sausage give this dish a distinctive
flavor that my family has loved for years. Not only is this hearty
casserole a great main dish on your dinner table, it reheats nicely.
SERVINGS 6
PREP 20 min.
COOK 65 min.
TOTAL 85 min.
INGREDIENTS
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced peeled potatoes
2 cups (8 ounces) shredded cheddar cheese
Minced fresh parsley, optional
DIRECTIONS
In a large skillet, cook sausage over medium heat until no longer pink;
drain and set aside. Combine the soup, milk, onion, salt and pepper.
In a greased 2-qt. baking dish, layer half of the potatoes, soup
mixture and sausage. Repeat layers.
Cover and bake at 350° for 1 hour or until potatoes are tender.
Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the
cheese is melted. Garnish with parsley if desired.
Yield: 6 servings.
Source: Reminisce
THUNDER BAY GRILLE'S SEAFOOD FONDUE
From Thunder Bay Grille, Pewaukee, WI. Mike Stigler, executive chef,
sent the recipe and said he adjusted the yield for Journal Sentinel
readers. He said crawfish tail meat is available in seafood markets,
but scallops could be substituted if desired. Additional Cajun
seasoning or even diced hot chiles also can be added for those who want
a higher heat level to the dish. The fondue is on the appetizer menu
daily, he said, with individual servings prepared in small cast-iron
skillets. Although you do not need a fondue pot to make this dish, it
can be served in one and kept warm over low heat. Stigler called the
recipe a versatile dish because the cheese sauce is used as a base. At
times, he's replaced the shrimp and crawfish with chopped-up slipper
lobster or chicken and also has added sun-dried tomatoes.
Makes: 4 to 6 servings
Ingredients:
Fondue cheese sauce (see recipe)
2 tablespoons olive oil
6 ounces peeled and deveined shrimp, chopped
4 ounces chopped crawfish tail meat
1 tablespoon minced garlic
1 teaspoon Cajun seasoning (see note)
1 cup (about 4 ounces) sliced mushrooms
½ cup (about 2 ounces) diced green onions
½ cup dry sherry cooking wine
¼ to ½ cup shredded Parmesan cheese
Crusty French bread for dipping
Fondue cheese sauce:
½ cup (1 stick) unsalted butter
¾ cup flour
2 cups heavy whipping cream
2 cups chicken stock
1 teaspoon kosher salt
½ teaspoon white pepper
4 ounces American cheese, diced
4 ounces shredded cheddar cheese (1 cup)
Preparation:
Prepare fondue cheese sauce and set aside.
In medium saucepan, heat oil over medium heat. Add seafood, stirring
regularly.
When shrimp starts to turn orange, after 2 to 3 minutes, add garlic and
Cajun seasoning. Add mushrooms and onions and stir.
Add sherry and bring just to a simmer. Add reserved fondue sauce to
pan. Continue to stir until seafood, mushroom and onion mixture is
fully incorporated into fondue sauce.
Source: Milwaukee Journal Sentinel
BARBECUE PORK CHOPS
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings
1 1/2 cups barbecue-flavored potato chips (1 1/4 oz)
1/2 cup Original Bisquick® mix
1 egg, beaten
2 tablespoons barbecue sauce
6 pork boneless loin chops, 1/2 inch thick (about 1 1/2 lb)
1 tablespoon vegetable oil
3/4 cup barbecue sauce
1. Place potato chips in 1-gallon resealable plastic food-storage bag;
crush with rolling pin. Add Bisquick mix to chips; mix well.
2. In small shallow dish, mix egg and 2 tablespoons barbecue sauce. Dip
pork chops into egg mixture, then shake in bag to coat with Bisquick
mixture.
3. In 12-inch nonstick skillet, heat oil over medium-low heat. Cook
pork chops in oil 15 to 18 minutes, turning once, until golden brown
and pork is no longer pink in center. Serve with 3/4 cup barbecue
sauce. To Freeze and Bake: Coat pork chops as directed, but do not
cook. Wrap each pork chop in heavy-duty foil. Freeze up to 2 months.
Place in refrigerator 8 hours or overnight until thawed. Cook as
directed.
High Altitude (3500-6500 ft): No changes.
Success
You can freeze two, four or six pork chops! These are great for
weeknights when you don't have time to plan a meal or are running short
on time. Just be sure to place them in the refrigerator the night
before or early in the morning.
Serve With
Pair these pork chops with corn on the cob and a tossed salad.
Did You Know?
There are as many types of barbecue sauce as there are barbecue sauce
lovers. Use your favorite sauce with the egg to coat the pork chops.
Then use the same variety or a different sauce to serve with the pork
chops.
Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 130); Total Fat 14g
(Saturated Fat 4g, Trans Fat 0g); Cholesterol 100mg; Sodium 590mg;
Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 10g); Protein 25g
Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat;
1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
POTATO-GOAT CHEESE GRATIN
Prep: 30 minutes
Bake: 1 hour 25 minutes
Cook: 20 minutes
Ingredients
* 3 large leeks, (white part
only), trimmed, halved lengthwise, and thinly sliced (1-1/4 cups)
* 1-1/2 cups fat-free milk
* 1 Tbsp. all-purpose flour
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 1/8 tsp. ground nutmeg
* 1 clove garlic, minced
* 2-1/4 lb. Yukon Gold
potatoes, (4 to 5 medium), peeled and cut in 1/8-inch slices
* 4 oz. goat cheese (1 cup)
* 1/4 cup panko or soft bread
crumbs
* 1/4 cup finely shredded
Parmesan cheese
* Fresh Italian
(flat-leaf) parsley
Directions
1. Preheat oven to 400 degrees F. In nonstick skillet cook leeks in 1
tablespoon olive oil over medium-low heat, 20 minutes, or until tender
and beginning to brown, stirring occasionally. Remove from heat.
2. In bowl whisk 2 tablespoons of the milk into the flour. Whisk in
remaining milk, salt, pepper, nutmeg, and garlic.
3. Coat 2-quart casserole or au gratin dish with nonstick cooking
spray. Arrange half the potato slices in dish. Sprinkle with leeks and
goat cheese. Pour half the milk mixture over potatoes, leeks, and
cheese. Layer remaining potatoes; pour remaining milk mixture over all.
Cover with foil.
4. Bake 45 minutes. Remove foil and bake 25 minutes more or until
potatoes are tender. In small bowl stir together the bread crumbs and
Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more
or until topping is browned. Let stand 10 minutes before serving. Top
with parsley.
Serves 8.
Nutrition Facts
* Calories 209,
* Total Fat (g) 6,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 9,
* Sodium (mg) 278,
* Carbohydrate (g) 32,
* Total Sugar (g) 6,
* Fiber (g) 2,
* Protein (g) 8,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 30,
* Calcium (DV%) 14,
* Iron (DV%) 9,
* Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes and Gardens magazine
HONOLULU CHICKEN
4 chicken breast halves, skinned
¼ cup flour
½ tsp salt
Dash of pepper
2 Tbs vegetable oil
1 cup peach preserves
½ cup commercial barbecue sauce
½ diced onion
2 Tbs soy sauce
1 large green pepper, cut into strips
2 (8 oz) cans sliced water chestnuts, drained
Hot cooked rice
Dredge chicken in flour, salt and pepper mixture. Heat oil in large
Dutch oven and brown chicken. Drain drippings and return chicken to
Dutch oven. Combine preserves, barbecue sauce, onion and soy sauce. Mix
well. Pour over chicken. Bring to boil, cover, reduce heat and simmer
40 minutes, stirring occasionally. Stir in green pepper and water
chestnuts and cook an additional 15 minutes. Serve over rice.
Source: 75 Years of Cooking with Love and Memories, Freeport First
United Methodist Church, Freeport, Texas, 1989
CROCK POT LITTLE SMOKIES
Ingredients:
2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly
Directions:
1. Combine in Crock Pot and cook on low 6 to 8 hours.
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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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