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A
to Z
Recipes
December 2, 2009
Always
something to make you think,
laugh and cook.
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Good evening and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
We're enjoying some chilly (and wet) weather the past few days. Makes
me a happy camper! We're looking for some nasty weather (by southern
Texas standards) come tomorrow night for a few days. My son's birthday
plans for Friday may be interrupted by sleet and snow which is forecast
for then. He wants us to go to Gave & Buster's for the evening.
If the weather gets too bad, we'll have to defer to another time (and
another paycheck for me, yay!). Come on snow!!!
The current Monthly Theme topic is announced in
today's issue. I hope you will share a recipe or two in this theme
topic. 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're in luck today, my friends. Our dear pal Patricia
in Charlevoix, Michigan has penned the remainder
of the issue. What a great job she's done. It's an early Christmas gift
to all. Thanks, Patricia!
We'll
see you here again on Sunday with our Monthly Theme
issue, God willing.
Twas the night before Christmas and all through the
kitchen, mama was scurrying here and there, getting things ready for
Christmas dinner. Turkey, ham or prime rib; apple, pecan or pumpkin
pie, those are the easy decisions on planning the menu, but what comes
in between? What breads, stuffing, salad, hot veggie, gravy and
appetizers will please the palate on this festive holiday? Santa's
elves and munchkins went to work and have provided some really yummy
recipes.
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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Dear Lady
Crowen, 'tis my first Christmas as a married lady and I must confess I
do not know how to arrange a Christmas Dinner."
"My dear young lady, start by placing a high pyramid of evergreen in
the centre of the table. Let a roasted turkey, of uncommon size, occupy
the centre of one side of the table, at one end let there be a cold
boiled ham and at the other a roast pig. With the turkey serve mashed
potatoes and turnips, boiled onions, and dressed celery. Near the ham
place fried or mashed potatoes, pickles or mangoes and with the roast
pig, the same dishes as with the turkey. Place large pitchers of sweet
cider or ice water (where that is not desired) diagonally opposite each
other on two corners of the table.
For desert there should be only two very large and ornamental mince
pies. Ice creams and jellies, ripe fruits and nuts, along with
different sorts of wines complete the dessert.”
~Mrs. Crowen's American Lady's Cookery Book - 1847
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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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The
Night Before Christmas
by Sister St. Thomas, B.N.D.
A more spiritual version of the famous Christmas story.
T'was the night before Christmas, and all through the town,
St. Joseph was searching, walking up roads and down;
Our Lady was waiting, so meek and so mild,
While Joseph was seeking a place for the Child.
The children were nestled, each snug in their beds,
The grown-ups wouldn't bother, "There's no room," they said;
When even the innkeeper sent them away,
Joseph was wondering, where they would stay?
He thought of the caves in the side of the hills,
"Let's go there," said Mary, "it's silent and still."
The moon on the breast of the new fallen snow,
Made pathways of light for their tired feet to go;
And there in a cave, in a cradle of hay,
Our Savior was born on that first Christmas Day!
The Father was watching in heaven above,
He sent for His angels, His couriers of love.
More rapid than eagles God's bright angels came,
Rejoicing and eager as each heard his name;
"Come Power, Come Cherubs, Come Virtues, Come Raphael,
Come Thrones and Dominions, come Michael and Gabriel;
Now fly to the Earth, where My poor people live,
Announce the glad tiding My Son comes to give."
The Shepherds were watching their flocks on this night,
And saw in the heavens an unearthly light.
The Angels assured them, they'd nothing to fear,
It's Christmas they said, the Savior is here!
They hastened to find Him, and stood at the door,
Till Mary invited them in to adore.
He was swaddled in bands from His head to His feet,
Ne'er did the Shepherds see a baby so sweet!
He spoke not a word, but the shepherds all knew,
He was telling them secrets and blessing them too;
Then softly they left Him, The Babe in the hay,
And rejoiced with great joy on that first Christmas Day.
Mary heard them exclaim as they walked up the hill,
"Glory to God in the Highest, Peace to men of good will."
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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What is
Figgy Pudding?
Before you sing, "Now bring us some figgy pudding," it might be helpful
to know exactly what you are requesting. Figgy pudding is an English
dish similar to bread pudding. Made from figs, bread crumbs, cinnamon,
nutmeg, and milk, the pudding is baked, then topped with a scrumptious
brandied hard sauce, custard icing, powdered sugar, or whipped cream.
Xmas Slang, or Maybe Not?
How many people write the word Xmas on their cards, messages, and
festive greetings, believing it to be nothing more than laziness or
modern slang? Well all these people will be wrong on both counts. Xmas
is a religious word that has been in use for more than 600 years. The X
represents the Greek letter 'Chi', this is the first letter of Christos
meaning Christ.
What's In a Name?
"Rudolph, the Red-Nosed Reindeer" was conceived by author Robert May in
1939. Two other names he considered before deciding on Rudolph were
Reginald and Rollo.
Not this holiday honey!!
Holiday Headaches: Nearly one in four people said they have more
headaches during the Christmas season than any other time of the year.
Of those surveyed, 75 percent said that not having enough time caused
them to have headaches; 73 percent said crowds and traffic created
their headaches; and 51 percent said skipping meals gave them headaches.
Giving to the dogs
According to a 1995 survey, 7 out of 10 British dogs get Christmas
gifts from their doting owner.
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
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Healthier Recipes"
Many
folks make New Year resolutions and often set a goal to lose weight.
Even if we just ate healthier it would be great (and we'll undoubtedly
lose weight!). We're looking for recipes that are prepared using less
processed ingredients and using healthier cooking methods (sorry, no
deep-fried chicken, cheesy potatoes and calorie-laden sauces this time,
folks!). If you have recipes that can help us become healthier in 2010,
please share them in this great theme topic. Bring one and bring all:
main course, appetizers, sides, desserts, etc. are welcome. (Make
sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Healthier Recipes"
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 "Healthier Recipes".
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: "Healthier
Recipes".
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 "Healthier Recipes" has a deadline of
December 31,
2009,
and will be posted on January 10, 2010.
Please use this email
link to submit a recipe for theme
recipes: "Healthier
Recipes"
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 December Birthday Babies:
2nd Leen in Houston,
Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
7th Kevin in Belleville, Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
9th Karen S. in Philadelphia, Pennsylvania
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck W. in Belle Vernon, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
17th Jennifer in Manhattan, Kansas
21st Clifford in Negaunee, Michigan
21st Chrystal N. in Stockport, Ohio
24th Pat in Merritt Island, Florida
24th Mary M. in Macon, Georgia
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Father
Christmas Calls
Alex was five; all his Christmas presents were always signed, 'from
Father Christmas.'
A little while after Alex had opened all his presents on Christmas
morning, we became aware that he was looking quite down in the mouth
for no obvious reason.
'What's the matter, Al?' I asked.
'Ummmm, 'replied Alex slowly, 'I really hoped that you and Mummy would
give me something for Christmas.'
Rudolph The Red Nosed Reindeer?
A Russian couple were strolling down the street in Moscow, when the
husband felt a drop hit his nose. 'I think it's starting to rain,' he
said to his wife.
'I don't think so, it felt more like snow to me,' she replied.
'No, I'm sure it was just rain, he said.' Well, as these things go,
they were about to have a major argument about whether it was raining
or snowing. Just then they saw a minor communist party official walking
toward them. 'Let's not fight about it,' the man said, 'let's ask
Comrade Rudolph whether it's officially raining or snowing.'
As the official approached, the husband stopped him and asked, 'Tell
us, Comrade Rudolph, is it officially raining or snowing?'
'It's raining, of course,' he answered and walked on. But the woman
insisted: 'I know that felt like snow!' To which the man quietly
replied: 'Rudolph the Red knows rain, dear!' groannnnnnnn.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PUMPKIN
SOUP
thank you Grace
2 pounds pumpkin, skinned and cut up
2 teaspoons sugar
6 tablespoons butter
2 teaspoons salt
Pepper to taste
1 cup water
2 tablespoons flour
6 cups milk
In a large soup pot, add the pumpkin, sugar, butter, salt, pepper and
water. Simmer for 20 minutes. Mash the pumpkin well and add the flour,
mixing constantly. Add the milk and simmer for another 10 minutes.
Serve with fried bread or toast.
CHRISTMAS SALAD
thank you Connie
3 ounce package lime Jello
3 ounce package lemon Jello
3 ounce package cherry Jello
1/2 pound small marshmallows
1/2 cup mayonnaise
1 small package cream cheese
1 cup crushed pineapple
1 cup whipped cream
Prepare lime Jello, according to directions in a 9x13 pan, chill. In
pan on stove, dissolve lemon Jello in one cup hot water, add
marshmallows and dissolve. Let cool. Mix mayonnaise with cream cheese.
Add to Jello with pineapple. Fold in whipped cream last and pour over
set lime Jello and let set. Mix cherry Jello, pour over and let set.
OLIEBOLLEN (Dutch Donuts)
thank you Ann
2 packages yeast
1/2 cup warm water
1/2 cup sugar
2 beaten eggs
2 cups hot milk
1/2 cup sugar
4 cups flour
1/2 teaspoon salt
Dissolve yeast in 1/2 cup warm water and 1/2 teaspoon sugar. Mix
together the eggs, milk and sugar and when temperature of mixture is
still slightly hot to wrist, add yeast mixture. Add flour and salt.
Mix. Place in Tupperware bowl and let rise 1 hour in warm place. Heat
oil to 350-365 deg making sure there is enough oil to cover donuts.If
desired, add raisins or cut apples into 1 inch chunks and place in
center of dough. When temperature is right, drop dollops in hot fat.
Turn. When brown, remove and if desired roll in white or powdered sugar
or cinnamon.
GREEN BEAN CASSEROLE
2 -9 ounce packages frozen cut green beans
1 can cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
1 1/3 cups French's Onion Rings
Mix all ingredients except 2/3 c onion rings. Pour into buttered
casserole and bake at 350 degrees for 30 minutes. Top with remaining
onion rings and bake 5 minutes more or til onions are golden brown.
GARLIC CREAM POTATOES
2 pounds Russet potatoes
2 garlic cloves crushed
1 cup heavy cream
Salt and black pepper
Butter a quart shallow ovenproof dish. Slice the potatoes into about
the thickness of a coin
Arrange half the potatoes over the bottom of the dish and season well
with salt and pepper. Crush the garlic into cream. stir well then pour
half over the potatoes in the dish. Cover with the remaining slices of
potato. Season with salt and pepper and pour over the remaining cream.
Cover with foil. Cook in the middle of the oven for about 1 hour 10
minutes at 350 degs. removing the foil after 30 minutes. The top should
be just beginning to brown.
WALNUT GRAVY
1 cup milk
1 cup water
¼ cup flour
½ cup finely chopped walnuts
¾ teaspoon salt
Heat the milk and water in a double boiler. Thicken by adding the flour
after it has been stirred smooth with a little cold water. Add nuts and
salt.
SCALLOPED SWEET POTATOES AND PINEAPPLE
6 medium sweet potatoes, cooked
6 pineapple slices, diced
3/4 cup pineapple juice
1/2 cup brown sugar
1/4 cup butter
Slice sweet potatoes. Arrange alternate layers of sweet potatoes and
pineapple in a wide baking dish so that there are only 4 layers. Heat
the pineapple juice, brown sugar and butter together. Boil for 3
minutes and pour over sweet potatoes and pineapple. Bake at 350 degs.
for 30 minutes.
SQUASH EVEN LITTLE BOYS LIKE
thank you Judy
4 pounds yellow squash
1 cup chopped onion
1/2 cup chopped celery
1 pound pork sausage
Salt and pepper
Parmesan cheese
Cut up squash and onions and boil in salted water. Fry sausage, pour
off most of the drippings and then saute celery in what is left. Drain
well. Drain squash and onions, then beat with a hand mixer. Add sausage
and celery and mix well by hand. Pour mixture into a greased 9x13 pan
or glass baking dish. Bake at 350 degs. 45-60 minutes. Sprinkle with
Parmesan cheese just before serving.
OYSTER DRESSING
2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cup chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoons cayenne
3 bay leaves
1 tablespoons minced garlic
1/4 cup finely-chopped parsley
1 cup water
1/4 cup chopped green onions
4 cup French bread in 1" cubes (or homemade-style white bread)
1/3 cup freshly-grated Parmesan
Preheat oven to 375 degrees. Butter a 9- by 11-inch baking pan with the
butter and set aside. Drain the oysters, reserving the oyster liquor.
Set aside. Heat the oil in a skillet over medium-high heat. Add the
onions, bell peppers, celery, salt, and cayenne and saute for 5
minutes, or until soft. Add the bay leaves, garlic, and parsley, and
saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring
constantly. Add the green onions, oyster liquor, and the bread cubes.
Stir to mix well, and remove from the heat.
In a large mixing bowl, combine the bread and vegetable mixture with
the oysters and cheese. Stir with a wooden spoon to mix thoroughly.
Pour the mixture into the prepared baking pan and bake for 1 hour, or
until bubbly and golden brown. Remove the bay leaves before serving.
BUTTERCUP SOUP
1 tablespoon canola oil
1 cup sliced celery
2 cloves garlic, minced
1 chipotle pepper minced
4 large tomatoes cored and diced
1 1/2 tablespoons paprika
1 tablespoon dried oregano
Salt and pepper to taste
2 cup buttercup squash, peeled and diced
2 cup parsnips peeled and diced
12 pearl onions peeled
1 cup diced carrots
2 1/2 cups water
1 1/2 cups cooked cranberry beans drained
1 cup fresh or frozen corn kernels
8 broccoli florets
In a large saucepan, heat oil over medium heat. Add celery, garlic and
chipotle and cook 3 to 4 minutes. Add tomatoes, paprika, oregano and
salt and pepper; cook over medium-low heat, stirring frequently, until
mixture resembles thick pulp, about 8 minutes.
Add squash, parsnips, onions, carrots and water; cook, stirring
occasionally, until squash and parsnips are tender, about 30 minutes.
Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more.
FOUR HOUR SALAD
thank you Marcia
Red Cabbage, 1 small head
1/2 package fresh spinach
1/2 head lettuce
1 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar
1 teaspoon or more vinegar
3 stalks celery, cut up
8 slices bacon
Parmesan cheese
Cut cabbage and tear lettuce and spinach into pieces. Place in salad
bowl. Mix sour cream, mayonnaise, sugar, vinegar and drizzle over
salad. Fry bacon and crumble. Sprinkle bacon and cheese on top.
Refrigerate for 4 hours before serving.
CHRISTMAS MORNING ROLLS
thank you Lynn
1 package frozen Rhodes rolls
1 package butter scotch pudding - not instant
1/2 cup margarine or butter
3/4 teaspoon cinnamon
1/2 cup brown sugar
Grease a bundt or cake pan and place frozen rolls inside. Sprinkle dry
pudding mix over rolls. Melt butter, brown sugar and cinnamon and pour
over rolls. Cover with plastic wrap and let rise overnight. Bake at 350
deg for 30-40 minutes. Remove from oven and immediately turn out of pan.
HARVARD BEETS
thank you Betty
3 cups canned beets
1/2 cup sugar
1/2 cup cider vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons butter
Slice the beets and set them aside. In the top of double boiler, mix
together the cornstarch, sugar, salt and cider vinegar. Stir over
boiling water until the mixture is thick, smooth and clear. Add the
beets and reheat. Just before serving, add the butter.
SCALLOPED POTATOES WITH PUMPKIN SAUCE
2 pounds potatoes, peeled, thinly sliced
1 medium onion, coarsely chopped
1 can (16 ounce) Cream of Pumpkin soup
½ soup can milk
Salt and pepper to taste
¾ cup breadcrumbs
Layer potatoes & onions in a shallow casserole.Combine soup
& milk & seasoning. Pour over potatoes.
Sprinkle with breadcrumbs. Bake for 1 hour 323 degs.
EGG GRAVY
3 tablespoons solid vegetable fat
1 egg
4-½ tablespoons flour
2 cups milk or water
Salt to taste
Put the fat into a skillet, and when quite hot, add the well beaten
egg, and stir over the fire until the whole is a light brown color. Add
the flour, and continue to stir until a nice brown; then add one third
of the liquid, and stir until smooth and free from lumps. Add the
remainder of the milk, boil up, salt to taste, and serve.
CREAMED SWEET POTATOES WITH RAISINS
4 cups mashed sweet potatoes
1/2 cup sugar
1 teaspoon salt
Dash of nutmeg
Dash of cinnamon
1 cup seedless raisins
1 cup cream
Place sweet potatoes in buttered casserole and add rest of ingredients.
Mix thoroughly. Bake at 350 degs. for 1 hour.
CHRISTMAS SQUASH
3 medium acorn squash
2 eggs, slightly beaten
1 to 1 1/2 cups sugar
2 tablespoons flour
1 teaspoon vanilla
1 cup butter, softened
1/2 teaspoon baking powder
Nutmeg to taste
Preheat oven to 350 degs. Cut each squash into 4 pieces, remove seeds,
boil in water until tender. Peel off skins and place squash in large
mixing bowl. Mash with fork and add all remaining ingredients except
nutmeg. Pour into 3 quart casserole and bake for 30 minutes or until
slightly brown around edges and no longer runny. Sprinkle nutmeg on top
and serve.
CHESTNUT DRESSING
Salt
Freshly ground black pepper
2 pounds chestnuts
3 sticks butter
2 cup onions finely minced
2 cup celery finely minced
10 cup dry bread crumbs
2 teaspoons ground sage
1 teaspoons dried thyme
1 teaspoons dried marjoram
1 teaspoons dried savory
1 teaspoons dried rosemary
1 1/2 cup turkey stock (to 2 c.) or you can use canned low-sodium
chicken broth
With a sharp knife, cut a cross on the flat side of each chestnut.
Simmer, covered with water, in a saucepan for 5 minutes. Drain. While
hot, remove the shells and inner brown skins. Cover with fresh water.
Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
Melt the butter in a large skillet. Add onions and celery, and cook
until tender. In a large bowl, put the bread crumbs and all of the
spices, add the cooked onion and celery with melted butter. Mix
thoroughly. Add the turkey stock and mix thoroughly. Mix in chestnuts.
Salt and pepper to taste.
Preheat oven to 350 degrees F. Remove neck and giblets, use for gravy
if desired. Wash turkey with cold water and salt, rinse well and dry.
Rub salt and pepper into body cavities. Spoon stuffing into body
cavities. Do not pack tightly. Close skin with skewers or twine, and
tie drumsticks together.
Place turkey on a roasting pan. Roast the turkey, uncovered, for 20
minutes per pound. Baste often.
TURKEY SOUP
Bones and trimmings from 1 turkey
5 cups water
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1/4 teaspoon freshly-ground white pepper
2 med carrots sliced
1 cup whole kernel corn
1 cup chopped onion
1 celery stalk sliced
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley
Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in
Dutch oven or large saucepan; bring to boil. Lower heat to simmer and
cook, covered, 3 to 4 hours.
Remove bones; cut off meat and return meat to broth. Add carrots, corn,
onion, celery, and rice to broth. Simmer, covered, 30 minutes or until
rice and vegetables are tender. Garnish with parsley.
This recipe yields 4 servings.
APPLE SLAW
2 apples, thinly sliced
2 tablespoons lemon juice
3 cups shredded cabbage
1 stalk celery, chopped
1 carrot, grated
1 medium onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
3/4 teaspoon celery salt
Sprinkle sliced apples with lemon juice. Mix with cabbage, celery,
carrot and onion. Combine sour cream, mayonnaise, and celery salt. Toss
with apple mixture and serve.
FRENCH BREAKFAST PUFFS
1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1 teaspoon cinnamon
6 tablespoons butter, melted
In a medium bowl cream together 1/2 cup of sugar, shortening and egg.
Sift together flour, baking powder, salt and nutmeg. Add to creamed
mixture alternately with the milk, beating well after each addition.
Fill greased muffin pans 2/3 full and bake in a 350 deg. oven for 20 to
25 minutes. Combine remaining 1/2 cup sugar and cinnamon in a bowl.
Remove puffs from oven and immediately dip each into melted butter,
then into cinnamon-sugar mixture, coating tops well.
CARROT CASSEROLE
4 cups carrots, cooked, drained and sliced
1 can water chestnuts, sliced and drained
1 jar slivered mushrooms, drained
1 can cream of mushroom soup,do not dilute
1 jar (8 ounce) Cheez Whiz
1 package (3 ounce) slivered almonds
1 can onion rings
Mix all ingredients together - except onions - in 12 x 12" casserole
dish> top with onion rings and bake at 350 degs. for 20 to 30
minutes.
APPLEBEE'S BACON-SCALLION MASHED POTATOES
2 pounds all purpose potatoes peeled, and cut into 1" cubes
4 garlic cloves peeled
5 strips bacon cut 1/2" pieces
1 cup thinly-sliced scallions
1/2 cup 1% low-fat milk warmed
1/2 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cook potatoes and garlic in large pot with lightly salted water to
cover 13 to 15 minutes until potatoes are fork tender.
Meanwhile, fry bacon in a nonstick skillet over medium-low heat until
crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings.
Add scallions, saute 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream,
salt and pepper. With a wooden spoon, beat in bacon and scallions.
Reheat, if necessary.
Serves 4.
Source - Applebee's Copykat
GIBLET GRAVY
Giblets and neck of fowl
2 tablespoons chicken fat
2 tablespoons flour
Salt and pepper
Place the giblets (liver, heart and gizzard) and the neck in a
saucepan, and cover them with cold water. Simmer slowly and when tender
remove meat from the neck, and chop fine with the giblets, saving the
water in which they were cooked. Heat the fat on top of the stove and
when it is hot, stir in the flour. Cook two minutes, then add one cup
of the stock left from cooking the giblets, pouring it in gradually so
as not to thin the gravy too much.
If the gravy seems too thick, add a little hot water. Lastly, put in
the chopped giblets, and season to taste with salt and pepper.
SWEET POTATOES SOUTHERN STYLE
6 medium sized sweet potatoes
2 tablespoons butter
2 tablespoons cream
Salt to taste
1/4 cup Sherry wine
Bake sweet potatoes, remove from oven, cut in halves and scoop out
inside. Mash. Add butter and cream to moisten. Season with salt and
sherry. Refill skins and bake 5 minutes at 375 degs.
STUFFED ACORN SQUASH
2 medium acorn squash
8-10 fresh mushrooms, sliced
1 tablespoon butter
3-4 green onions, chopped
4 tablespoons chopped pecans
4 tablespoons sour cream
4 tablespoons grated sharp Cheddar cheese
Preheat oven to 350 degs. Cut squash in half lengthwise and remove
seeds. Put squash, cut side down, in shallow pan of water and steam
45-60 minutes until tender. Saute mushrooms in butter and mix with
onions, pecans and sour cream. Fill squash cavities with mushroom
mixture and sprinkle with cheese. Bake for 10 minutes or until cheese
melts.
APPLE MAPLE STUFFING
1 stalk celery, chopped
1 medium onion, chopped
6 tablespoons butter
3 apples, chopped
1/4 cup maple syrup
3/4 cup water
4 cups herb-seasoned cubed stuffing mix
Simmer celery and onion in 4 tablespoons butter for 2 minutes. Add
apples and remaining butter and simmer another 2 minutes. Add syrup and
water and bring to a boil. Measure 4 cups stuffing mix into large bowl.
Add hot mixture, stirring well. Will stuff a 6-10 pound bird.
NATIVE AMERICAN HAZELNUT SOUP
thank you Francine
1 pound hazelnuts
6 to 8 ramps - or green onions, white part only
1/2 cup watercress, including tender stems
2 tablespoons corn oil
4 cups vegetable stock or water
2 teaspoons kosher salt
Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and
place in the oven. Cook for 12 to 15 minutes, until toasted. Remove
from the oven and allow to cool. Place the nuts in a kitchen towel and
scrub hard to remove as much of the skins as possible.
Trim the roots from the ramps. Thinly slice, with their tops on, and
set aside. Rinse and drain the watercress, removing woody stems or pale
leaves. Chop the watercress coarsely.
Heat the oil over medium heat in a large saucepan. Add the ramps and
watercress and wilt for 3 to 5 minutes, stirring continuously. Add the
stock and hazelnuts. Increase the heat to medium-high and bring to a
boil. Decrease the heat to medium-low and simmer for about 30 minutes,
until the nuts are softened and the flavors have developed.
In small batches, transfer the soup to a food processor or blender and
process until smooth (don't fill the processor more than 1/3 full.)
Return the puree to the saucepan and bring to a simmer over medium
heat. Add more liquid to thin, if necessary, and stir in the salt.
Ladle into warm bowls and serve immediately.
Source: Foods of the Americas
Note "The Algonquin, Iroquois, and most other Native people of the
northern woodlands regions prepared nuts in many ways, including
versions of this delicious soup.
BROCCOLI SALAD
1 bunch of fresh broccoli
1/2 medium red onion, diced
12 slices bacon, fried crisp and crumbled
1 cup raisins
1 cup sunflower seeds
1 cup mayonnaise
1/2 cup sugar
2 tbsp vinegar
Wash, drain and cut into small pieces, the broccoli using only the tiny
stems & florets. Bacon bits may be substituted for the bacon.
Combine all ingredients. Mix well.
GRANDMA'S CINNAMON BREAD
1 cup milk
1 package dry yeast
1/4 cup warm water
3 1/2 cups flour
1 egg, beaten
1/4 cup butter, melted
1 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon
1/4 cup sugar
Light Corn Syrup
Scald milk. Set aside to cool. Soften yeast in a warm water in a large
bowl. Let stand 5 minutes. Stir in 3 cups flour, cooled milk, egg,
butter, sugar and salt. Work in 1/2 cup flour, only as needed to make
dough pliable. Cover. Let rise until double in bulk - 10-15 minutes.
Punch down. Put on lightly floured surface. Cover for 10 minutes, then
roll out to rectangle. Brush with melted butter. Combine 1/3 cup sugar
and the cinnamon. Reserve 1 tablespoon of the mixture, sprinkling the
rest on the dough. Starting at long side, roll as for jelly roll. Seal
edges. Put in greased 4 1/2 x 8 1/2 loaf pan. Let rise until double in
bulk. Bake at 350 degs. for 45 minutes. Remove from pan while warm.
Brush with light corn syrup and sprinkle with remaining cinnamon
mixture.
CORN AND TOMATOES
2 tablespoons butter
3 onions, sliced
2 cups tomatoes
2 cups corn
2 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
Paprika
2 eggs, well beaten
Melt butter in frying pan, add sliced onions and saute until tender,
not brown. Add tomatoes and cook until soft. Add seasonings and corn
and 2 well beaten eggs. Turn into buttered dish and bake at 350 degs.
for 20 minutes.
BACON AND CHEDDAR MASHED POTATOES
1 1/2 pound potatoes, unpeeled, quartered
1/2 cup Miracle Whip-regular or lite
1/2 cup milk
6 slices Oscar Mayer bacon, crisply cooked, crumbled
1/4 teaspoon garlic powder OR 3 cloves garlic, minced
Salt and pepper
1 cup Kraft shredded mild Cheddar cheese
Cover potatoes with water in large saucepan. Bring to boil; reduce heat
to medium. Cook 20 minutes or until tender. Drain. Mash potatoes . Add
dressing, milk, bacon, and garlic powder; beat until fluffy. Season to
taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if
desired.
Makes 4 servings
CRANBERRY GRAVY
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste
After turkey has been removed from pan, skim off as much fat as
possible from drippings (an ice cube passed through the drippings will
help to congeal the fat, facilitating the removal), leaving juices and
brown bits. Add chicken broth, lemon juice and lemon peel. Cook over
medium heat until bubbly hot. Add cranberry jelly to gravy, stirring
until dissolved and thoroughly heated through. Add salt and pepper to
taste. This will not be a thick gravy, but it may be thickened
slightly, if desired.
Pour into a warmed gravy boat to serve with turkey and dressing.
SWEET POTATO CUSTARD
3 cooked sweet potatoes
2 eggs, well beaten
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup brown sugar
3 cups milk
Mash sweet potatoes, add rest of ingredients. Mix thoroughly and pour
into a buttered baking dish. Bake at 325 degs. until firm. Cover with
meringue or marshmallows - if desired.
Note: Sweet potato custard is a dish to be served hot, as a vegetable
and not dessert. However, add 2 tablespoons sugar and this same recipe
becomes filling for a delicious pie.
SPINACH STUFFED SQUASH
6 medium zucchini
1 cup fine soft bread crumbs
1/2-3/4 cup cooked, drained, chopped spinach
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
2 tablespoons oil
1/4 teaspoon thyme
Salt and pepper
Garlic salt to taste
Paprika
Preheat oven to 350 degs. Wash squash, cut off ends and parboil in
salted water for 15 minutes. Drain and let cool. Cut in half lengthwise
and scoop out pulp. Drain pulp thoroughly and mash. Combine pulp with
next 8 ingredients, setting aside part of the cheese. Fill shells with
this mixture. Place in greased shallow baking dish. Sprinkle tops with
cheese, garlic salt ad paprika. Bake for 10 minutes.
CORNBREAD DRESSING
thank you Jacquie
4 cups corn bread, crumbled
2 cups bread crumbs
4 eggs, beaten
1/4 teaspoon sage or poultry seasoning
1/2 cup onion, chopped
1 cup celery, diced
5-6 cups hot broth
Salt to taste
1/2 teaspoon black pepper
Combine all ingredients. Bake in greased baking dish at 350 degs for 1
hour or until brown.
OYSTER SOUP
2 medium-size carrots
1/2 cup celery, finely diced
1/4 cup butter
4 cups half and half
4 cups oysters
Salt and pepper to taste
Peel and grate carrots into in long thin shreds. Melt butter in
saucepan and stir in celery and carrots. Cover and simmer over very low
heat for 20 minutes, without browning the vegetables. Add milk and
bring to just under a boil. While milk is begin to warm, heat oysters
in enameled cast iron pan over medium heat. Do not boil. Pour into milk
and serve. Season with salt and pepper to taste. Serve immediately.
MEXICAN CHRISTMAS FRUIT SALAD
2 small fresh beets
1 large fresh carrot
1 large orange, peeled and chopped
1 medium fresh apple, peeled and diced
1/4 fresh pineapple, peeled, cored, and diced
1 large banana, diced
1/2 small pomegranate, seeds only
1 tablespoon lime juice
2 tablespoons vegetable oil
1/2 teaspoon sugar
Dash salt
1/4 cup unsalted peanuts
Peel beets and carrot and cook in hot water until tender. Drain, dice,
and chill the vegetables. Meanwhile, chop fresh fruits as indicated and
place in a large salad bowl. Stir in chilled diced beets and carrots.
Whisk together lime juice, vegetable oil, sugar, and salt. Pour over
salad and toss well. Sprinkle with peanuts and serve immediately.
BEST EVER YEAST ROLLS
2 packages dry yeast
2/3 cup sugar
1 cup warm water
1 teaspoon salt
1/4 cup shortening
1/2 cup margarine, softened
1 cup boiling water
2 beaten eggs
6-7 cups flour
Dissolve yeast and 1 table spoon sugar in the warm water. Let stand 5
minutes then add remaining sugar, salt, margarine and shortening in
large bowl. Add boiling water, stir well until margarine and shortening
melt. Cool slightly then add to yeast and mix well. Add eggs and 3 cups
flour. Gradually beat in more flour until dough is pliable. Place in
well greased bowl and let rise. Punch down and knead several times.
Shape into 2 inch balls and place in 3 - 9 inch greased tins. Let rise
for 30 to 40 minutes. Cook at 325 degs for 20 to 30 minutes.
CREAMY BAKED VEGETABLES
1 cup sour cream
1 tablespoon dry onion soup mix
1 package (16 ounce) frozen mixed vegetables
Grated cheese
Mix sour cream and onion soup mix together. Fold mixture into
vegetables, place in casserole dish and bake in a 350 deg. oven for 25
minutes. Top with grated cheese.
CREAMED POTATOES
5-6 medium potatoes
1 1/2 cups small curd cottage cheese
1/2 cup sour cream
1 medium onion, chopped fine
3 tablespoons dry chives
Salt and pepper to taste
Boil potatoes and drain well. Mash, then add remainder of ingredients.
Put in a 1 1/2 quart casserole and bake 45 minutes at 350 degs.
SOUTHERN CREAM GRAVY
2 tablespoons butter
3 tablespoons flour
3/4 cup chicken bouillon
1/4 to 1/2 cup half-and-half or light cream
Kitchen Bouquet or Baker's Caramel (to color gravy)
Melt butter in a small saucepan. Stir in flour and cook until mixture
is browned slightly (it will be crumbly). Over medium heat, stir in hot
chicken bouillon, mixing constantly to thicken mixture and avoid lumps.
Lower heat and stir in cream and gravy coloring, if using.
ACORN SQUASH & SWEET POTATO
1 large onion chopped
1 1/2 pound sweet potatoes peeled and cubed
1 small acorn squash quartered, seeded, pared
1 can chicken broth
4 tablespoon skim milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup nonfat sour cream optional
Ground nutmeg -optional
Saute onion in broth or water in large saucepan over medium heat until
onion is translucent, about 6 minutes. Add potatoes, squash and broth.
Simmer, covered, until veggies are tender, about 25 min. Cool slightly.
Working in batches, place the veggies with their liquid in food
processor. Whirl until pureed. Return the puree to the saucepan. Stir
in the nonfat milk for desired consistency. Season with salt and
pepper. Heat over low heat. Top each serving with dollop of nonfat sour
cream and a sprinkle of nutmeg.
ZUCCHINI CASSEROLE
1 zucchini (3-4 pounds), washed and sliced thin
Salt
1/4 cup butter or olive oil
2 garlic cloves, pressed
2 onions, chopped
Oregano
Cilantro
Coarsely ground pepper
4 ripe tomatoes, sliced thin
2 cups grated sliced cheese
Slice zucchini very thin, salt generously and place in a colander. Let
stand for about 30 minutes to express water. Rinse salt off, then pat
zucchini dry. Cover the bottom of a 10x13 glass baking dish with half
of the sliced zucchini. Saute garlic and onion in butter or oil.
Sprinkle zucchini with moderate amounts of oregano, cilantro and
pepper. Place thin tomato slices over zucchini then add half of the
sauteed onion mix. Repeat layers, topping with cheese. Bake uncovered
at 350 degs for 30-45 minutes until the top is glazed and golden brown.
OLD TYMERS TURKEY DRESSING
thank you Richard
5 cups stale bread
2 cups cornbread
1 medium onion, ground
1/2 pound ground beef and pork, mixed
Turkey giblets, ground
3 raw eggs
Salt and pepper
Soak breads in water. Squeeze dry. Fry meat, giblets and onion lightly.
Mix with breads, eggs, salt and pepper. Will stuff 15 pound turkey.
SWEET POTATO CREAM SOUP
10 sweet potatoes, peeled
1/2 pint heavy whipping cream
2 tablespoons brandy
8 shallots, peeled
1/2 cup fresh ginger, ground
1 quart fresh squeezed orange juice
1/2 cup butter
1 teaspoon cinnamon
Salt and pepper to taste
Boil sweet potatoes, saute shallots, then deglaze with brandy. Keep on
the stove until liquid is reduced. Mix potatoes and the rest of the
ingredients in a food processor. Put the mixture in a pot and simmer
until thick.
SHREDDED CARROT SALAD
8 medium sized carrots, shredded
1 teaspoon orange flavor liqueur
1 teaspoon fresh squeezed orange juice
1 teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
3 teaspoons fresh chopped cilantro
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons fresh grated ginger
4 ounces roasted pine nuts
4 ounces toasted almonds
4 ounces toasted pistachios
4 ounces raisins
Mix shredded carrots with the rest of the ingredients. Refrigerate for
a couple hours. Serve chilled.
CLOUD BISCUITS
thank you Mary
2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg beaten
2/3 cup milk
Mix the first four ingredients together, then cut in shortening.
Combine beaten egg and milk. Stir dough until it follows around the
bowl. Place on lightly floured board and knead 20 strokes. Roll out to
3/4 inch thick. Cut with biscuit cutter and bake at 450 degs. for 10-14
minutes.
Note: This recipe may also be used for shortcake by adding 3 tablespoon
sugar to the batter.
CHRISTMAS CABBAGE
2 tablespoons butter
2 onions, cut in quarters
4 whole cloves
2 cooking apples, unpeeled, cored and cut in eighths
1/2 cup red wine vinegar
1 cup water
2 tablespoons sugar
Salt to taste
1 head red cabbage, quartered.
Combine all ingredients. Simmer 3-4 hours, drain and serve.
BACON/BUTTERMILK MASHED POTATOES
6 slices low fat bacon
2 pounds peeled potatoes cooked and mashed
1/2 cup warm nonfat buttermilk
3 tablespoons soft butter
Salt and pepper
Fresh chives
Cook the bacon until crisp, drain, and crumble. Discard the fat. Whip
the hot potatoes with the warm buttermilk, butter, salt, and pepper.
Fold in the bacon. Garnish with chives and serve hot.
MAKE AHEAD TURKEY GRAVY
thank you Jake
4 turkey wings (about 3 pounds)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons stick butter or margarine
1/2 teaspoon freshly ground pepper
Heat oven to 400 degrees F. Have ready a large roasting pan.
Arrange wings in a single layer in pan; scatter onions over top. Roast
1 1/4 hours until wings are browned.
Put wings and onions in a 5- to 6-quart pot. Add water to roasting pan
and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups
broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a
boil, reduce heat and simmer, uncovered, 1 1/2 hours.
Remove wings to cutting board. When cool, pull off skin and meat.
Discard skin; save meat for another use.
Strain broth into a 3-quart saucepan, pressing vegetables to extract as
much liquid as possible. Discard vegetables; skim fat off broth and
discard (if time permits, refrigerate broth overnight to make
fat-skimming easier). Whisk flour into remaining 2 cups broth until
blended and smooth. Bring broth in pot to a gentle boil. Whisk in
broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove
floury taste. Stir in butter and pepper.
Serve, or pour into containers and refrigerate up to 1 week or freeze
up to 6 months.
Source: Woman's Day - 11/16/99
CITRUS SWEET POTATOES
2 pounds sweet potatoes
1 tablespoon grated orange rind
1/3 cup orange juice
1/3 cup grapefruit juice
1/4 cup firm packed brown sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Peel and cut sweet potatoes into 1/4-inch thick slices; arrange,
overlapping slightly, in a single layer in 13x9 inch baking dish.
Combine orange rind and juice, grapefruit juice, sugar, butter, lemon
juice, salt and pepper; pour evenly over sweet potatoes. Cover tightly
with foil; bake in 375 deg. F oven for 40 minutes. Uncover and bake,
basting every 10 minutes, for about 30 minutes longer or until sweet
potatoes are tender and glazed.
APPLE FILLED ACORN SQUASH
thank you Barbara
3 acorn squash
2 apples, chopped
1/2 cup chopped walnuts
1 tablespoon grated orange peel
1/2 cup brown sugar
2 tablespoons margarine, melted.
Preheat oven to 350 degs. Cut squash lengthwise and scape out seeds.
Place cut side down in baking dish and bake for 25 minutes. Mix the
other ingredients together. When squash is done, turn cut side up, fill
with apple mixture and continue baking for 20 minutes or until squash
is tender.
CASHEW DRESSING
thank you Jacquie
1 cup coarsely chopped cashews
1 cup chicken broth
4 slices bacon
1 teaspoon butter
1/4 teaspoon salt
Dash of pepper
1/4 teaspoon sage
1/4 teaspoon poultry seasoning.
Simmer cashews with broth, uncovered, until tender and all liquid is
absorbed. Chop bacon, fry until crisp. Add bacon and remaining
ingredients to nuts. Mix well.
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TURKEY
DRESSING - 1918
that you Ann
1 loaf of stale bread, cubed
1 onion, chopped
2 cups celery, chopped
1/4 cup melted butter
1/2 cup chicken stock
1 tablespoon or more of ground sage
1/3 cup dried cranberries or whole, raw cranberries
Cube one loaf of bread, preferably stale. Pour into large bowl. Add
onion, celery and cranberries. Melt butter and pour into mixture, along
with some of the chicken stock. If the bread is already very moist you
may not want to use it at all. I only use stock to cut the amount of
butter but you don't want the bread to become soggy. Sprinkle salt and
sage over mix and toss. Eat a couple of pieces of bread. If they taste
strongly of sage, you have enough. The taste will be milder when it is
cooked. Stuff the turkey or chicken. Don't forget that the turkey has
two ends to fill. There is a cavity by the neck as well as the area
under the breast. Roast at 350 until the bird is done using a meat
thermometer
Note:This recipe will stuff a 20 pound turkey. If using a smaller bird
you can cook the rest of the dressing in a casserole in the oven.
APPLE PIE
Crust:
1 cup dry rolled oats
1/4 cup whole-wheat pastry flour
1/4 cup ground almonds
2 tablespoons brown sugar, packed
3 tablespoons canola oil
1 tablespoon water
Filling:
6 cups sliced and peeled tart apples (about 4 large apples)
1/3 cup frozen apple juice concentrate
2 tablespoons quick-cooking tapioca
1 teaspoon cinnamon
To prepare pie crust, mix dry ingredients together in a large mixing
bowl. In a separate bowl, mix oil and water together with whisk. Add
oil and water mixture to dry ingredients. Mix until dough holds
together. Add a bit more water if needed. Press dough into 9-inch pie
plate. Set aside until filling is prepared. To prepare filling, combine
all ingredients in a large bowl. Let stand for 15 minutes. Stir and
then spoon into prepared pie crust. Bake at 425 F for 15 minutes.
Reduce heat to 350 F and bake 40 minutes, or until apples are tender.
Nutritional Analysis(per serving) Serving size: 1 slice
Calories 215 Cholesterol 0 mg
Protein 3 g Sodium 16 mg
Carbohydrate 31 g Fiber 4 g
Total fat 9 g Potassium 215 mg
Saturated fat 1 g Calcium 23 mg
Monounsaturated fat 5 g
HONEY GLAZED SWEET POTATOES
1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or
thyme), to taste
Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with
cooking spray. To make the sauce, in a small bowl add the water, brown
sugar, honey and olive oil. Whisk until smooth.
Place a single layer of sweet potatoes in the baking pan. Pour the
sauce over the sweet potatoes. Turn to coat them.
Cover and bake until tender, about 45 minutes. Turn the sweet potatoes
once or twice to continue coating them. When tender, remove the cover
and continue to bake until the glaze is set, about 15 minutes. Transfer
to a serving dish and top with pepper or chopped herb of choice. Serve
immediately.
Nutritional Analysis(per serving) Calories 146 Cholesterol 0 mg
Protein 2 g Sodium 42 mg
Carbohydrate 31 g Fiber 4 g
Total fat 2 g Potassium 553 mg
Saturated fat < 1 g Calcium 46 mg
Monounsaturated fat 1 g
Source: Mayo Clinic
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SQUASH
SOUP
thank you Angelique
1 1-1/2-inch piece of fresh ginger, peeled and sliced thin
1/2 cup dry white wine
2 cups 99% fat free,no-salt-added canned chicken broth
1/2 onion, about 6 ounces,chopped
1 rib celery, chopped
2 large garlic cloves, minced
1 3/4 pounds butternut squash,peeled and cubed
1/3 cup nonfat plain yogurt + additional yogurt for garnish
1/3 cup skim milk
2 tablespoons chopped fresh chives
Place the ginger and wine in a small pot. Bring to a simmer. Remove
from heat and steep while you prepare the soup.
In a large pot, cook the onions, celery, and garlic in 1/2 cup of the
stock until the onion is wilted. Add the remaining stock and squash and
bring to a simmer. Continue to simmer until the squash is tender adding
more stock or water as needed. Using a food processor or blender, puree
squash mixture until smooth. If using a food processor do this in
batches so the machine does not overflow. Whisk in the yogurt and milk.
Drain the wine and discard the ginger. Add the wine to the soup. Reheat
(do not allow to boil to avoid curdling) and serve with a dollop of
yogurt and a sprinkling of chives.
Per 1-cup serving: 93 calories (0% calories from fat), 4 g protein, 0
total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0
cholesterol, 43 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)
DIABETIC PUMPKIN PIE
thank you Ethel
2 eggs slightly beaten
1 (16 oz.) can solid pack pumpkin pie
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
2 ½ tablespoons sugar twin brown sugar
½ teaspoon ground cloves
1 can evaporated milk
Mix well and pour into a 9 inch pie shell. Bake in 425 degree oven for
10 minutes. Reduce temperature to 350 degrees and bake 30 minutes or
until knife inserted into the center of the pie filling comes out clean.
WINTER SALAD
1 7 1/2 ounce package mixed salad greens
1 large ruby red grapefruit
1/2 cup thinly sliced red onion
2 tablespoons red wine vinegar
1 tablespoon reserved grapefruit juice
1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
Freshly ground pepper
Rinse greens and loosely wrap in paper towels. Place in refrigerator
until ready to use. Working over a bowl to catch the juice, remove peel
and all white pith from grapefruit. Thinly slice crosswise, removing
any seeds. Place in a bowl and toss with sliced red onion. In a small
bowl, whisk together remaining ingredients.
Divide the greens between 6 salad plates. Top with an equal portion of
grapefruit and onion slices. Drizzle dressing over each salad and serve
at once.
Diabetic exchanges: 1/2 carbohydrate (fruit), 1/2 fat
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WALDORF
GRAPE SALAD
thank you Manny
1/3 cup diced apples
1/3 cup diced celery
1/2 cup halved red grapes
1 tablespoon chopped nuts
Mayonnaise
Lettuce
Reserve a few of the grapes for a garnish then combine apple, celery,
nuts and rest of grapes. Blend the salad ingredients with mayonnaise
and arrange in nests of lettuce. Decorate with reserved grapes.
OYSTER STEW
1/2 pint small oysters
1/2 cup water
1 1/2 cups rich milk
1 1/2 teaspoons butter
Salt and Pepper
Wash and pick over the oysters. Add them to the water and heat until
the edges ruffle. Scald the milk, combine with oysters and season to
taste with salt and pepper. Do not boil. Add the butter after removing
from heat. Serve at once with oyster crackers.
CHOCOLATE ICE BOX CAKES
1/2 package chocolate cookies or snaps
1 cup sweetened whipped cream
1 mashed banana
Crumble cookies or snaps fine. Chill sherbet glasses. Put in a little
whipped cream, then a layer of cookie, followed by banana and more
cream. Continue in this manner until all ingredients are used. Chill
for a few hours. Serve plain or top with a little sliced banana
sweetened with sugar or with a little whipped cream and mashed banana
mixed together and sweeten with powdered sugar.
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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