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A
to Z
Recipes
December 9, 2009
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Have you done your Christmas shopping yet? Oh... not me. Last year I
did really well because I actually had a gift-giving budget. This year
(like many of you) I am so financially challenged (that translates to:
I am so broke) due to medical bills. You think I would have tried to
catch some things on sale already to save money. The thing is... this
year there is no money. I bought a large gift for
Trey as a part-birthday/part-Christmas gift, a medium-size gift for
Angela, and I know what I am getting my oldest daughter and grands so I
will do that next paycheck on-line. Beyond that, I have only managed to
fund Christmas for 3 doctors, lol. Oh! Still on-topic some but do you
shop at Amazon.com?
If you do, you can save a lot of money with their free shipping and no
taxes. I shopped through them this year again (super-fast shipping!)
and do throughout the year. I know I saved a lot of money on the 2 big
items I bought through them for the kids. Please, if you wouldn't mind,
use one of
the Amazon
links you find in A to Z Recipes Newsletters. If
you shop with Amazon,
you
can help with the newsletter expenses while doing something you
normally do any way. And... at no cost to you.
The current Monthly Theme topic is Healthier Recipes.
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.
Today's issue is practically perfect in every way (can you tell we
watched Mary Poppins for the zillionth time last night, lol). Great
recipes and something to make you laugh and think. See? I told you!
Practically perfect in every way!
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.
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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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Time
to
Pray
~Shared by Patricia, Charlevoix, MI
(wintering in Mesa. AZ)
Two men were in a car when they had to stop at a red signal light. The
man at the wheel did not say anything. The other man by his side,
fretting and fuming, said, "The time we waste at these red lights -
why, a man could write a book!" The driver still said nothing. Finally
the man beside him said, "Didn't you hear what I said?"
"No."
"How come?"
"I was talking."
"Whom were you talking to?"
"I was talking to God," he said. "I've been making it a practice every
time I get to a red light to pray for one of my friends. It is
wonderful how many folks I have on my prayer list and how many I have
time to pray for in this way."
~ By Arthur L. Bietz, Signs of the Times,
May 23, 1950
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CLEANING
HOUSE 2009
~Shared by Luanne, FL
Last Week I threw out worrying, it was getting old and in the way.
It kept me from being me; I couldn't do things God's way.
I threw out a book on MY PAST
(Didn't have time to read it anyway).
Replaced it with NEW GOALS, started reading it today.
I threw out hate and bad memories,
(Remember how I treasured them so)?
Got me a NEW PHILOSOPHY too, threw out the one from long ago.
Brought in some new books too, called I CAN, I WILL, and I MUST.
Threw out I might, I think and I ought.
WOW, you should've seen the dust.
I ran across an OLD FRIEND, I hadn't talked to in a while.
His name is GOD the Father, and I really like His style.
He helped me to do some cleaning and added some things Himself.
Like PRAYER, HOPE, FAITH and LOVE,
Yes... I placed them right on the shelf.
I picked up this special thing and placed it at the front door.
I FOUND IT- it's called PEACE.. Nothing gets me down anymore.
Yes, I've got my house looking nice. Looks good around the place.
For things like Worry and Trouble there just isn't any space.
It's good to do a little house cleaning,
Get rid of the things on the shelf.
It sure makes things brighter; maybe you should TRY IT YOURSELF.
BE BLESSED AND BE A BLESSING TO SOMEONE ELSE!!!!
May the Lord open the windows of heaven and pour you out a blessing
that
You will not have room enough to receive it all.
May the Lord bless you exceedingly abundantly above all you could ever
Hope for.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHRISTMAS
SCENT
~Shared by Barb, Chula Vista, CA
This is NOT edible.......just makes the house smell soooo good.
1 Lemon Peel, Chopped
1 Orange Peel, Chopped
1 Stick Of Cinnamon
1 Teaspoon Whole Cloves
1 Teaspoon Pickling Spice
Combine all ingredients in a saucepan.
Bring to a boil.
Simmer as long as desired.
Check water level often & add more water as needed.
Can store in refrigerator & re-use.
Add more spice & fruit if needed, along with water.
NECK EXERCISES TO DO AT THE COMPUTER
~Shared by Judy M., Montreal, Canada
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "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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You
Know it is 2009 Because . . . . . .
~Shared by Jim D., WA
1. You pull up in your own driveway and use your cell phone to see if
anyone is home to help you carry in the groceries.
2. You haven't played solitaire with real cards in years.
3. You have a list of 15 phone numbers to reach your family of three.
4. You e-mail the person who works at the desk next to you.
5. Your reason for not staying in touch with friends and family is that
they don't have e-mail addresses.
6. You accidentally enter your password on the microwave.
7. Every commercial on television has a web site at the bottom of the
screen.
8. Leaving the house without your cell phone, which you didn't have the
first 20 or 30 (or 60) years of your life, is now a cause for panic and
you turn around to go and get it.
10. You get up in the morning and go on line before getting your
coffee.
11. You're reading this and nodding and laughing.
12. Even worse, you know exactly to whom you are going to forward this
message.
13. You are too busy to notice there was no #9 on this list.
14. You actually scrolled back up to check that there wasn't a #9 on
this list.
AND NOW U R LAUGHING at yourself.
Go on, forward this to your friends. You know you want to!!
And Yes, I was laughing and I did scroll back to see that there wasn't
a #9.
Christmas at Rock-Away Rest
~Shared by Rusty, Leesburg, FL
'Twas the night before Christmas at Rock-Away Rest,
and all of us seniors were looking our best.
Our glasses, how sparkly, our wrinkles, how merry;
Our punchbowl held prune juice plus three drops of sherry.
A bedsock was taped to each walker, in hope
That Santa would bring us soft candy and soap.
We surely were lucky to be there with friends,
Secure in this residence and in our Depends.
Our grandkids had sent us some Christmasy crafts,
Like angels in snowsuits and penguins on rafts.
The dental assistant had borrowed our teeth,
And from them she'd crafted a holiday wreath.
The bed pans, so shiny, all stood in a row,
Reflecting our candle's magnificent glow.
Our supper so festive -- the joy wouldn't stop --
Was creamy warm oatmeal with sprinkles on top.
Our salad was Jell-O, so jiggly and great,
Then puree of fruitcake was spooned on each plate.
The social director then had us play games,
Like "Where Are You Living?" and "What Are Your Names?"
Old Grandfather Looper was feeling his oats,
Proclaiming that reindeer were nothing but goats.
Our resident wand'rer was tied to her chair,
In hopes that at bedtime she still would be there.
Security lights on the new fallen snow
Made outdoors seem noon to the old folks below.
Then out on the porch there arose quite a clatter
(But we are so deaf that it just didn't matter).
A strange little fellow flew in through the door,
Then tripped on the sill and fell flat on the floor.
'Twas just our director, all togged out in red.
He jiggled and chuckled and patted each head.
We knew from the way that he strutted and jived
Our social- security checks had arrived.
We sang -- how we sang -- in our monotone croak,
Till the clock tinkled out its soft eight-p.m. stroke.
And soon we were snuggling deep in our beds.
While nurses distributed nocturnal meds.
And so ends our Christmas at Rock-Away Rest.
'fore long you'll be with us, We wish you the best!
~Author Unknown
Christmas Tree
~Shared by Brenda, AL
I went to my friend's house recently and noticed that his Christmas
tree was bare except for a shotgun shell near the top.
I asked, "What's the deal, no decorations?"
Puzzled, he looked at me and said, "What do you mean? It's a cartridge
in a bare tree."
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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Recipe:
Pumpkin
Dump Cake
Originally shared by: Dorie, IL
Reviewer: Pat and Phil, Minden, NV
Date posted: October
28, 2009
OMG!!!...my house smelled wonderful
as this cake was
baking and I am thinking, although pumpkin is not my husbands favorite,
how can he not like this cake with that smell alone. Well let
me tell you...he loves the cake and said to me even before he tasted
it, "how could you not like the cake with that smell?" Thank
you very much Dorie for a great recipe...you all must try this
one...talk about a "KEEPER"! ~Pat
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
PUMPKIN
DUMP CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg,
ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs
one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on
the pecans. Drizzle melted butter over all. Bake in the preheated oven
for 55 minutes, or until the edges are lightly browned. Allow to cool.
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:
AMERICA'S
FAVORITE PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce
Place all ingredients in a self-sealing bag; seal bag and place in
refrigerator for at least 20 minutes (or as long as overnight). Remove
chops from bag, discarding marinade, and grill over a medium-hot fire,
turning once, until just done, about 8 to 11 minutes total cooking time.
Serves 4.
CLASSIC POTATO SALAD FOR 50
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
15 lb. potatoes peeled and cubed
4 C. mayonnaise
1 C. sweet pickle relish
1/4 C. prepared mustard
1 (4 oz) jar diced pimientos drained
2 T. salt
1 T. sugar
2 t. pepper
6 celery ribs chopped
8 hard cooked eggs chopped
1 small onion chopped
paprika and green pepper rings, optional
Place potatoes in 2 large kettles and cover with water. Bring
to a boil. Reduce heat; cover adn simmer for 10-15 minutes or
until tender. Drain and cool to room temperature .
In a large bowl combine the mayonnaise, relish, mustard, pimientos,
salt, sugar and pepper. Divide the potatoes, celery, eggs and
onion between 2 very large bowls; add mayonnaise mixture.
Stir to combine. Cover and refrigerate at least 1
hour. Garnish with paprika and green pepper rings if desired.
HAMBURGER HASH
~Shared by Johnny, LA
1 cup ground beef
1 cup potatoes, peeled and diced
2 cups water
2 T. cooking oil
2 T. all-purpose flour
1 small onion chopped
1 garlic clove mashed
salt/cayenne to taste
Make a small roux by heating oil in skillet, add flour, stir over
medium heat until golden brown. Remove from heat to prevent burning.
Add onion, stirring, cook until soft. Put skillet back over heat, add
ham, potatoes, and water When it comes to a hard boil reduce heat and
cover and cook 20 minutes.
HOT CHOCOLATE CAKES
~Shared by Treva, NC
1 & 1/2 cups unsalted butter, at room temperature, plus more
for the souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 & 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle cups
and sprinkle each with granulated sugar. Tap out the excess sugar.
2. In the top of a double boiler set over barely simmering water, melt
the butter and chocolate together. Remove the top of the double boiler
pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment
and set on low speed, beat the egg yolks and eggs for about 2 minutes,
or until light and smooth. With the mixer running, pour the melted
chocolate into the bowl and mix for about 2 minutes longer.
4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium speed,
beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about 1/4
inches of space below the rim. Set the souffle cups on a baking sheet
and bake for 18 to 20 minutes, or until puffed and about 1 inch higher
than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a
serving plate. Remove the cup, and garnish each plate with three
raspberries and a scoop of vanilla ice cream.
SOUTHWESTERN BEAN AND CORN TACOS
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 9 Hours 25 Minutes
Serves 4 as a main course (2 tacos each)
Tortillas are easier to fold if you warm them first. To warm, wrap them
in foil and heat in a 350 degree oven for 10 minutes. Or, wrap them in
paper towels and microwave for a few seconds on high power.
INGREDIENTS
For the Filling:
7 ounces dried black, red kidney or garbanzo beans (chick-peas) or 12
oz canned beans, drained and rinsed
64 fluid ounces water
1 tablespoon cooking oil
6 ounces finely chopped zucchini or yellow summer squash
6 ounces fresh or frozen corn kernels
2 cloves garlic, minced
1 fresh mild green chili, seeded and finely chopped, or 1 tinned green
chili, drained, seeded, and chopped
1 small hot chili, seeded and chopped (optional)
1 ounce shredded jícama (optional)
For the Salsa:
6 ounces finely chopped peeled tomatoes (2 medium)
3/4 ounces sliced spring onion
1-2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 clove garlic, minced
Several splashes hot chili sauce
For the Tacos:
4 ounces shredded lettuce
8 10 in flour tortillas, or packaged taco shells, warmed (see headnote)
4 ounces grated mild melting cheese or cheddar cheese
Sour cream
DIRECTIONS
FOR THE FILLING:
If using dried beans, rinse beans. In a 4-quart saucepan combine dried
beans and 32 fluid ounces of the water. Bring to boiling; reduce heat.
Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
(Or, omit simmering. Soak by placing beans in 32 fluild ounces water in
a 4-quart saucepan. Cover and leave in a cool place for 6-8 hours or
overnight.) Drain beans and rinse. (If using red kidney beans, boil 10
minutes in water to cover, then drain again.) In the same pan combine
beans and remaining 32 fluid ounces water. Bring to boiling; reduce
heat. Cover and simmer for 1-2 hours, or till beans are tender,
stirring occasionally. Drain. In a large frying pan, heat oil. Add
zucchini or squash, corn, garlic, and chilies; cook and stir for 5
minutes. Stir in cooked or tinned beans, and jícama, if desired; cook
and stir till heated through.
FOR THE SALSA:
In a mixing bowl combine tomatoes, spring onion, coriander, lemon
juice, garlic, and hot chili sauce to taste.
FOR THE TACOS:
Sprinkle shredded lettuce in the center of a flour tortilla. Top with
some of the bean filling, grated cheese, sour cream, and fresh salsa.
Fold the bottom edge of each tortilla up and over filling. Fold in
opposite sides of each tortilla to overlap slightly, leaving one end
open. Serve immediately. If using packaged taco shells, heat them as
directed on the packet and fill.
Nutrition Information
Serves 4 as a main course (2 tacos each) - Facts Per Serving:
Calories: 861 Fat. Total: 27g Carbohydrates, Total: 126g
Cholesterol: 30mg Sodium: 886mg Protein: 32g
Fiber: 16g % Cal. from Fat: 28% Fat, Saturated: 0g
Source: Cooking at a Glance - Vegetables & Grains
ABM POTATO AND CHIVES BREAD
~Shared by Doe, Oliver, B.C., Canada
Yield: Makes 1-1/2 lb. loaf
1 c Plus 1 Tablespoon. warm -water; about 80F
2 tb Margarine; cut into 8 pieces
1 1/2 ts Salt
1 ts White vinegar
1/2 c Warm mashed potatoes
3 c Bread flour
2 tb Nonfat dry milk
1 1/2 tb Sugar
1 1/2 tb Snipped fresh chives; or 1 -tablespoon freeze-dried -chives
1 3/4 ts Active dry yeast
Select Basic or White Bread and regular or medium crust settings.
Measure all room temperature ingredients into bread pan in the sequence
listed, or as instructed in manual; position pan in automatic
breadmaker. Press Start.
When bread is done, remove immediately; cool on wire rack at least 15
minutes before slicing.
HOME-STYLE MEATLOAF WITH GARLIC SMASHED
POTATOES
~Shared by Ann S., Mims, FL
This recipe serves: 6
Preparation time: 10 mins
Cooking time: 1 hours
Ingredients
1 pound Yukon Gold potatoes, scrubbed
about 1 cup low-sodium chicken broth
salt to taste
freshly ground black pepper
For the meatloaf:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup ketchup, plus extra for brushing on top
1 egg
1 cup breadcrumbs
2 tablespoons fresh, chopped parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound lean ground turkey
1 pound lean ground beef sirloin
For the potatoes:
1 garlic bulb, unpeeled
splash of olive oil
Cooking Instructions
For the meatloaf:
1. Preheat the oven to 350°F.
2. Heat the olive oil over medium heat in a skillet. Add the onion and
cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside
to cool.
3. In a large mixing bowl, thoroughly combine the ketchup, egg,
breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add
the turkey and beef sirloin and mix until it is just combined.
4. Pack the mixture into a 9-inch loaf pan, brush the top with ketchup
and bake for 1 hour until fully cooked. Let stand for 10 minutes before
slicing.
For the potatoes:
1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive
oil. Place the dish, uncovered, in the oven for 15-20 minutes until the
garlic is golden brown and soft. Remove from the oven and let cool.
3. Prick each potato several times with the tip of a sharp knife. Place
them in a single layer in a microwave-safe container and microwave
until they are tender throughout, about 8 to 10 minutes depending on
the size of the potatoes.
4. In a small saucepan, bring the stock to a boil and turn down to a
simmer.
5. Squeeze the roasted garlic cloves into a small bowl to release each
clove of garlic. Mash the garlic with a fork and throw the skins away.
6. Mash the potatoes (and their skins) with a potato masher or fork.
Add the roasted garlic. Slowly add the stock until the desired
consistency is reached.
7. Season with salt and pepper to taste.
Nutrition Facts
Serving Size: 2 slices of meatloaf with 1/2 cup potatoes
Amount Per Serving
Calories 437
Protein 37 g
Total Carbohydrate 40 g
Dietary Fiber 3 g
Soluble Fiber 0 g
Insoluble Fiber 1 g
Sugar 9 g
Total Fat 14 g
Saturated Fat 4 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 2 g
Trans Fatty Acid (tfa) 0 g
Omega-3 Fatty Acid 0 g
Omega-6 Fatty Acid 0 g
Cholesterol 135 mg
Percent Calories from Fat 29 %
Percent Calories from Protein 34 %
Percent Calories from Carbohydrate 37 %
Source: "Great Adventures in Food" by Ellen Haas
OVEN CRISP CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
Very tasty way to make wings. You can dip them in your favorite sauce
when baked or they are yummy as is. Recipe from CD kitchen on the
internet. ~by Marie
1¼ hours ; 20 min prep
SERVES 40
1/3 cup flour
1 tablespoon paprika
2 teaspoons garlic salt
1 teaspoon black pepper
3 tablespoons butter
3 lbs chicken wings, tips removed
Cut wings at joints.
Preheat oven to 425 degrees.
Combine flour, paprika, garlic salt and pepper in a shallow dish.
Coat each wing in seasoned flour.
In large baking dish, melt the butter.
Add wings to pan and turn to coat.
Bake for 45 minutes, turning once during cooking time.
Source: Recipezaar
JIMMY DEAN BREAKFAST SAUSAGE
~Shared by Rusty, Leesburg, FL
Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Maple
16 ounces ground pork
3 Tbs. maple-flavored syrup
1 tsp. salt
1/2 tsp MSG (such as Accent Flavor Enhancer)
1/4 tsp. ground coriander
Instructions
Combine all the ingredients for the flavor of your choice in a medium
bowl. Form the sausage into patties and cook in a skillet
over medium hneat until browned all over.
Each recipe makes 1 pound of sausage.
Source: Top Secret Recipes
VEGETABLE STEW
~Shared by Leasa, IA
1 large onion, diced
2 T olive oil
1 bunch leeks, carefully washed and sliced
1 large potato, diced (I don't peel)
3 carrots, sliced
2 ribs celery, sliced
2 C finely shredded cabbage (I cheated and used a pkg of cole slaw mix)
2 tomatoes, peeled and chpd
1 green bell pepper, chpd
1 C frozen peas
1 - 5 oz can sliced water chestnuts (I didn't use)
1 - 15 1/2 oz can corn, drained
4 - 15 oz cans chicken broth
salt and pepper to taste
Using a deep pot, fry the chpd onion in olive oil until transparent.
Add all the veggie and chicken broth and bring to a boil.
Season to taste. Cover and simmer for about 20
mins. Serve hot. Season with salsa or hot sauce for
a spicy "stew".
MINT CHOCOLATE NANAIMO BARS
~Shared by Mary H., Montreal, Canada
Base:
1 cup semi-sweet mint chocolate chips
1/2 cup butter
1 1/4 cups graham wafer crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts or pecans
Filling:
2 cups icing sugar
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons custard powder
1 teaspoon mint extract
several drops of green food colouring
Mint Chocolate Glaze:
3/4 cup semi-sweet mint chocolate chips
2 teaspoons vegetable oil (not butter or margarine)
Base: In medium saucepan over low heat (or in large bowl in
microwave) melt mint chocolate chips and butter. Stir in
graham wafer crumbs, coconut and nuts. Press evenly into
9-inch square pan. Chill in refrigerator for aobut 30
minutes.
Filling: In small bowl, blend icing sugar, butter, milk,
custard powder, mint extract and several drops of food
colouring. Spread evenly over chilled base.
Glaze: Melt mint chocolate chips with vegetable oil over hot
water (or in microwave). Spread evenly over
filling. Chill for two hours. Cut into bars.
Makes about 20 bars.
Source: Hershey's Kitchens.
PORK AND LENTIL CASSOULET
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 4 main-dish servings.
3/4 pound boneless pork shoulder
1 large onion, cut into wedges
2 cloves garlic, minced
2 teaspoons cooking oil
2 1/2 cups water
1 14-1/2-ounce can tomatoes, cut up
4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups)
2 stalks celery, thinly sliced
3/4 cup lentils
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary sprigs (optional)
Trim fat from pork; cut meat into 3/4-inch cubes. In a large nonstick
skillet brown pork, onion, and garlic in hot oil. Transfer mixture to a
3-1/2- to 4-quart electric crockery cooker; add water, undrained
tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon
granules, salt, and pepper.
Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours
if using the low-heat setting). Garnish with a fresh rosemary sprig, if
desired.
CILANTRO CREAM SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin,
garlic powder, cilantro and lime juice in a blender or food processor.
Blend until smooth and creamy. Place in a serving bowl.
CORNBREAD
~Shared by Johnny, LA
1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter,
melted
3/4 pound left over BBQ pork or beef
1 1/2 cups white sugar
6 eggs
1/4 cup plus 2 tablespoons milk
1 1/2 (15-ounce) cans cream-style corn
1/4 cup drained canned chopped green chile peppers
1 1/2 cups shredded cheese ( Monterey Jack and Cheddar)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons baking powder
Pinch salt
Topping:
6 tablespoons butter
3 tablespoons your favorite bbq sauce
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons garlic powder
Preheat oven to 325 degrees F.
Lightly butter a deep 9 by 13-inch baking dish.
Shred left over BBQ into fine pieces and set aside.
In a large bowl, stir together the butter, milk, and sugar. Beat in the
eggs, 1 at a time, until well incorporated. Add the creamed corn,
chiles, cheese, and shredded BBQ and stir until well incorporated.
In a separate bowl, stir together flour, cornmeal, baking powder, and
salt. Add flour mixture to corn mixture; stir until smooth. Pour batter
into prepared pan.
Bake in preheated oven for 1 hour 10 minutes, or until golden brown and
until a toothpick inserted into center of the pan comes out clean.
Topping:
Combine all and melt in microwave. Brush over cornbread and place back
in oven for a few minutes. Cut into squares and serve warm. It's ok to
break up pieces and serve in a small bowl.
LEMON BASIL SHRIMP AND PASTA
~Shared by Treva, NC
A zesty one-pot pasta dish is complete after tossing with capers,
basil, olive oil, and lemon juice. Serve with focaccia or crusty
baguette.
Yield: 4 servings
Ingredients
3 quarts water
8 ounces uncooked spaghetti
1 pound peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach
Preparation
Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8
minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and
pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in
basil and next 4 ingredients (through salt). Place 1/2 cup spinach on
each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
TUXEDO MUSHROOM BURGERS
~Shared by Jim D., WA
4 to 6 servings
Make an ordinary hamburger into an epicurean delight.
INGREDIENTS
8 ounces fresh mushrooms, sliced
Butter or margarine
2 cloves garlic, pressed
2 teaspoons leaf oregano
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
2 pounds ground beef
DIRECTIONS
In skillet sauté mushrooms in butter with the garlic, 1 teaspoon of the
oregano, and the salt and pepper until just tender. Remove from heat;
stir in Parmesan cheese. Keep warm.
Season beef with remaining teaspoon oregano and salt and pepper. Form
into 4 or 6 equal balls. Make a large depression in each; fill cavities
with half of the sautéed mushrooms, dividing equally. Bring beef up
around mushrooms to enclose; press gently to form patties. Broil or
grill to desired doneness. Top with remaining sautéed mushrooms. Serve
with sour cream or mustard, as desired.
Source: Mushroom Council
LEMON CLOUD PIE
~Shared by Doe, Oliver, B.C., Canada
A lighter than air lemon-marshmallow mousse pie. For a really tangy pie
use 3/4c milk & 3/4c lemon juice. Freshly squeezed makes a big
flavor difference here.
Follow directions carefully and don't be tempted to mix the lemon juice
with the milk, results are disastrous.
26 graham cracker squares
5 tbsp butter, room temp
Lemon Mousse-
1 c milk
3-1.8 oz white-choc flavor mousse mix, such as Knorr
3 tbsp sugar
1/2 c lemon juice
2 1/2 c fruit flavor mini marshmallows
For garnish-fresh strawberries, lemon slices, mint leaves
Have a 9 1/2-10" deep dish pie plate ready.
Crust: Crush crackers in plastic bag or proc until fine crumbs
form-11/2c. Add butter & knead bag or process until crumbs are
moistened. Press crumbs evenly over bottom & up sides of pie
plate. Chill at least 30 mins, until crust is firm to the touch.
Meanwhile make Lemon Mousse: Put mousse mix, milk & sugar into
lg bowl. With mixer at med speed, beat 4-5 mins, scraping bowl several
times. With mixer running ,slowly pour in lemon juice. Increase speed
to high and beat 5-7 mins, scraping sides twice, until mousse forms
thick, shiny, stiff peaks when beaters are lifted-do not underbeat and
mix has tripled in volume. Gently stir (fold) 2c marshmallows through
mousse. Scrape into crust. Scatter rem 1/2c marshmallows over top.
Chill at least 3 hrs or until firm-can be chilled, covered up to 2
days. Up to one hour before serving, arrange lemon & strawberry
slices and mint leaves on pie.
BUBBLE PIZZA
~Shared by Ann S., Mims, FL
Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 8
"An easy pizza made with a biscuit crust, ground beef, pepperoni, pizza
sauce, and your favorite pizza toppings. A favorite with kids."
Ingredients:
1 pound ground beef
1/4 pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch
baking dish. Place ground beef in a large, deep skillet. Cook over
medium high heat until evenly brown. Stir in pepperoni, and cook until
browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and
set aside.
2. Cut biscuits into quarters, and place in the bottom of baking dish.
Spread meat mixture evenly over the biscuits. Sprinkle top with onion,
olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top
with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes,
until cheese is melted. Let stand 10 minutes before serving.
Source: Allrecipes.com
STEAK SHEPHERD'S PIE
~Shared by Jim H., Calgary, Alberta, Canada
Your traditional meat and veg mix with mashed potatoes on top. I took a
few different recipes and combined them to make this one that we love!
My advice is always to pre-chop everything. It makes it so much easier.
This way also you can enjoy a glass of the wine you're cooking with
while you're cooking! ~by Erin May
1½ hours ; 30 min prep
Serves 4 - 6
2 1/2 lbs steak (you can use the cheap stuff here because its all mixed
in)
2 large white onions
3 garlic cloves
1 bunch scallion
1 bunch parsley
3 tablespoons fresh thyme
2 large carrots
2 tablespoons vegetable oil
1 (10 1/2 ounce) can sweet corn
1 cup white wine
5 large potatoes
butter
milk
shredded cheese
Heat oil and cook steak in large saucepan for ten min on medium heat
stirring occasionally. The goal is to cook the meat slowly to seal in
the flavor. In a separate saucepan cube all potatoes, cover with water
and boil until soft - usually 15 to 20 min if you cube small enough.
Add all onions, carrots and scallions to the steak and saute about 5-10
minute. Add Herbs, corn to the meat/veg mixture and saute another 5
minutes. Add 1 cup wine and saute on med low heat 10-15 minute.
Meanwhile drain the potatoes, mash (by hand - it tastes better) and add
butter and milk to soften. Set aside. Pour Meat mixture into a
casserole dish, add mashed potatoes on top and cover the entire thing
with cheese. Cook at 350F for 30 minutes or until potatoes look crispy.
Enjoy.
Source: Recipezaar
BANANA CAKE WITH PEANUT BUTTER FROSTING
~Shared by Marilyn, Canton, OH
2 cups sugar
3/4 cup butter flavor Crisco
3 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour
1/2 cup buttermilk (or sour milk)
1 1/2 cups mashed bananas, about 3 large
2 teaspoons vanilla
Beat all ingredients together about 3 minutes with electric mixer. Put
it in a greased and floured 9 x 13 pan. Bake at 350F for 30 to 35
minutes or until knife inserted in middle comes out clean.
Frosting:
3 cups confectioners sugar
1/2 cup peanut butter
dash vanilla
just enough milk to make spreading consistency
Beat all ingredients together and frost cooled cake.
BAKED SESAME CHICKEN
~Shared by Luanne, FL
This is yummy, very uncomplicated and good enough for company.
Ingredients:
2 lbs chicken breasts, thighs or wings
1/2 cup soy sauce
1/3 cup water
1/4 cup sugar
4 Tbsp. sesame oil
1 bunch green onions, including bulbs, diced
4 tsp. minced garlic
Directions:
Combine ingredients, except chicken, in a large bowl. Add chicken, coat
well, cover and refrigerate for at least two hours, turning at least
once. Transfer chicken to a baking dish (discard marinade) and bake
chicken uncovered at 425 degrees F. for about 45 minutes, turning once
after about 25 minutes.
ORANGE FRENCH TOAST
~Shared by Pat, Merritt Island, FL
6 servings
Active Time: 5 minutes
Cooking Time: 10 minutes
INGREDIENTS:
2 eggs
1 C orange juice
1 Tbs sugar
1/4 tsp salt
12 slices French bread
6 Tbs butter or margarine
DIRECTIONS: ADVANCED PREPARATION:
Beat together eggs, orange juice, sugar and salt. Dip bread
into egg mixture, coating both sides. Place bread on baking
sheets; freeze just until firm. Wrap and return to freezer.
DIRECTIONS:
Place frozen bread slices in well buttered shallow baking
pan. Melt butter; drizzle over bread. Bake at 500F
for 5 minutes. Turn and bake till golden, about 5
minutes.
OPTION: SERVE WITH ORANGE SYRUP: 5 minutes cooking
time
1 C light corn syrup
1 tsp grated orange peel
1/4 C orange juice.
DIRECTIONS: (Makes 1 1/4 cups)
Can make ahead by combining all ingredients and simmer 5
minutes. Cool and store in covered container in refrigerator.
BEFORE SERVING: Heat syrup and serve.
VANILLA CRUMB PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup brown sugar
1 cup. maple syrup
2 cup water
2 tbs. Flour
Boil together 1 minute and set aside.
In a large bowl, beat:
1 egg
1 tsp. Vanilla
1/2 tsp. cream of tartar
1 tsp. soda
Add to the above syrup mixture. Then divide equally in 3 unbaked pie
shells.
Top with crumbs made of:
2 cup pastry flour
1/2 cup lard
1/2 tsp. Soda
1 cup brown sugar
1 tsp. cream of tartar
Bake 45 minutes in 350 to 375 degree oven.
CHOCOLATE MOCHA CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
1/2 cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch
springform pan. In a medium bowl, combine cookie crumbs and butter. Mix
well and press into the bottom of springform pan.
In the top of a double boiler, heat chocolate, stirring occasionally,
until chocolate is melted and smooth. Remove from heat and allow to
cool to lukewarm.
In a large bowl, beat cream cheese, brown sugar and cornstarch until
smooth. Beat in the eggs one at a time. Blend in the coffee liqueur.
Fold 1/3 of the filling into the melted chocolate, then pour the
chocolate mixture back into the filling and mix until no streaks
remain. Pour into crust.
Bake in the preheated oven for 60 minutes, or until filling is set.
Allow to cool to room temperature, then refrigerate at least 4 hours
before serving.
YUMMY PRETZEL THINGS
~Shared by Johnny, LA
You might all have this already, but I just found them last year and my
son has begged for them again, so I got the recipe out and thought I'd
share with you all....enjoy!!
1 bag mini salted pretzels
1 bag rollo candy
Pecan halfs (enough for the amount you are making)
Place pretzels on baking sheet, put one (unwrapped) rollo on each one.
Place in 200/250* oven for about 2 to 2 1/2 minutes (just till the
Rollo appears soft, doesn't take long). Remove from oven and place one
pecan half on the top. Cool in the fridge or even freeze for later.
WAALAA instant pecan turtles!!!
RANCH-STYLE COLESLAW WITH BACON
~Shared by Treva, NC
1 pkg. (16 oz.) coleslaw blend
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 cup KRAFT Ranch Dressing
TOSS coleslaw blend and bacon in large bowl.
ADD dressing; toss to coat.
Kraft Kitchens Tips
Asian-Style Coleslaw
Prepare as directed, substituting KRAFT Asian Toasted Sesame Dressing
for the Ranch dressing and 1/4 cup chopped PLANTERS COCKTAIL Peanuts
for the bacon.
CATALINA Coleslaw
Prepare as directed, substituting KRAFT CATALINA Dressing for the Ranch
dressing and 1 small apple, chopped, for the bacon.
Italian-Style Coleslaw
Prepare as directed, substituting KRAFT Tuscan House Italian Dressing
and Marinade for the Ranch dressing and 1 small red pepper, cut into
short thin strips, for the bacon.
WHITE CHOCOLATE MACAROONS
~Shared by Jim D., WA
4 oz. white chocolate, chopped
1 cup sugar
One half tsp. ground ginger
1 tsp. ground cinnamon
4 large egg whites
2 cups flaked coconut
One third cup macadamia nuts, chopped
Two thirds cup dried pineapple, chopped
Melt white chocolate in a glass bowl in the microwave, being careful
not to scorch. Combine sugar, ginger and cinnamon and stir. Beat egg
whites with a mixer until foamy. Slowly add sugar mixture and continue
beating for several minutes until sugar is dissolved. Add melted white
chocolate, coconut, nuts and pineapple and stir. Drop tablespoonfuls
onto a baking sheet covered with parchment paper and bake for about 15
minutes or until slightly browned.
The Skinny: Use your favorite egg and sugar substitutes.
CINNAMON APPLE TEA
~Shared by Doe, Oliver, B.C., Canada
1 1/2 cups boiling water
6 Cinnamon Apple tea bags
3 tablespoons sugar
1 1/2 cups cold water
1 cup grape juice
2 teaspoons lemon juice
Club soda, chilled
In teapot, pour boiling water over teabags; cover and steep 5 minutes.
Remove bags; stir in sugar and cool. In pitcher, combine tea, cold
water and juices. Serve in ice-filled glasses with a splash of soda.
Garnish, if desired, with lemon slices.
RASPBERRY-BLACKBERRY COBBLER WITH TRIPLE
GINGER BISCUIT TOPPING
~Shared by Ann S., Mims, FL
For a grown-up twist on a childhood favorite, try the Oregon Raspberry
& Blackberry Commission's recipe for "Raspberry-Blackberry
Cobbler with Triple Ginger Biscuit Topping." Crystallized, fresh and
powdered ginger lend the berries a sophisticated spiciness:
Ingredients:
Fruit Filling:
1 1/2 cup granulated sugar
6 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen red raspberries
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
Biscuit Topping:
2 cups all-purpose flour
1/2 cup finely chopped crystallized ginger
1 tablespoon grated fresh ginger
1 teaspoon powdered ginger
1/2 cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon
Directions:
Fruit Filling:
Preheat oven to 375 degrees Fahrenheit. Butter a 13x9x2-inch glass
baking dish. Mix first four ingredients in large bowl. Add berries and
lemon juice, toss to blend. Transfer to prepared dish. Dot with butter.
Bake until mixture begins to bubble, about 30 minutes for fresh
berries, 45 minutes for frozen berries.
Biscuit Topping:
Mix flour, the gingers, 1/3 cup sugar, baking powder, lemon peel and
salt in a medium bowl. Using fingertips or a food processor, work in
butter until mixture resembles coarse meal. Add cream and stir until
dough forms by hand or with processor. Turn dough out onto a floured
surface and knead gently until smooth. Roll out to 3/4 inch thickness.
Using a 2-inch cookie cutter, cut out biscuits. Re-roll dough scraps;
cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon
chopped crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon
cinnamon in a small bowl; sprinkle over biscuits. Bake cobbler until
biscuits are golden, about 25 minutes. Serve warm or at room
temperature.
Serving Size: Makes 12 Servings
BETTER-THAN-EVER BEEF ENCHILADAS
~Shared by Jim H., Calgary, Alberta, Canada
1 hour ; 20 min prep
Serves 4
1/2 lb extra lean ground beef
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups thick 'n chunky salsa
1 cup 2% milk shredded reduced-fat sharp cheddar cheese
2 tablespoons light zesty reduced-fat Italian salad dressing
8 corn tortillas, 2 tbsp (6 inch)
chopped fresh cilantro
PREHEAT oven to 400°F Cook meat and peppers in large nonstick skillet
on medium heat until meat is no longer pink, stirring frequently. Add 1
cup of the salsa; simmer 3 to 4 minute or until peppers are tender.
Remove from heat; stir in 1/2 cup of the cheese.
SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush
dressing lightly over both sides of tortillas. Stack 4 of the tortillas
on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave
on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup
meat mixture down center of each warm tortilla; roll up. Place,
seam-side down, in dish. Repeat with remaining 4 tortillas and meat
mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas;
cover with foil.
BAKE 20 minute or until heated through. Uncover; top with remaining 1/2
cup cheese. Bake an additional 2 to 3 minute or until cheese is melted.
Sprinkle with cilantro.
Source: Recipezaar
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DATE
FRUITCAKE MINI MUFFINS
~Shared by Treva, NC
When the holidays roll around, you can have your fruitcake and eat it,
too--in perfectly sized portions.
Makes 12 servings
4 & 1/2 ounces wheat germ
3 ounces quick-cooking rolled oats
1/4 cup + 2 tablespoons whole-wheat flour
1 tablespoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Pinch ground cloves
1/2 cup low-fat (1.5%) buttermilk
1/2 cup fat-free egg substitute
2 tablespoons honey
1 teaspoon vanilla extract
8 dried dates, pitted and finely chopped
1 small apple, pared, cored and grated
1/2 medium banana, finely mashed
Preheat oven to 350º F. Spray 24 mini muffin cups with
nonstick cooking spray.
In large bowl, combine wheat germ, oats, flour, zest, cinnamon, baking
soda, salt and cloves. In medium bowl, combine buttermilk, egg
substitute, honey and vanilla; stir in dates, apple and banana. Add to
wheat germ-oat mixture; stir until just combined. Spoon batter evenly
into prepared cups, filling each two-thirds full. Bake 15-20 minutes,
until golden. Let cool 5 minutes in pan. Remove from pan; cool
completely on wire rack.
SERVING (2 MINI MUFFINS) PROVIDES: 1 Bread, 1/2 Fruit, 25 Optional
Calories; 2 grams Fat, 3 grams Fiber.
PER SERVING: 133 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 179 mg Sodium, 24 g Total Carbohydrate, 3 g Dietary Fiber,
6 g Protein, 31 mg Calcium
HEARTY SHORT RIBS
~Submitted by Ann S., Mims, FL
“The whole family will love these ribs!” The meat is so tender, it will
simply fall off the bone, and the gravy is perfect with either mashed
potatoes or rice. -Helena Ivy of St. Louis, Missouri
INGREDIENTS
1 large onion, sliced
4 pounds bone-in beef short ribs
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope brown gravy mix
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons cold water
Hot mashed potatoes
DIRECTIONS
Place onion in a 5-qt. slow cooker; top with ribs. Combine the
mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over
ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is
tender.
Remove meat to serving platter; keep warm. Skim fat from cooking
juices; transfer to a small saucepan. Bring to a boil. Combine
cornstarch and cold water until smooth. Gradually stir into pan. Bring
to a boil. Cook and stir for 2 minutes or until thickened. Serve=2
0with meat and mashed potatoes.
Yield: 6 servings.
Nutrition Facts
One serving:
2/3 pound ribs with 1/2 cup gravy (calculated without
potatoes)
Calories: 317
Fat: 18 g
Saturated Fat: 7 g
Cholesterol: 75 mg
Sodium: 769 mg
Carbohydrate: 12 g
Fiber: 1 g
Protein: 27 g
Source: Simple & Delicious
SPICED RICE PILAF
~Shared by Maggie, TX
1 cup brown basmati rice
1 tablespoon vegetable oil
1 small onion, chopped
1 garlic clove, minced
4 whole cloves
1/8 teaspoon salt
2 cups chicken broth
1 cinnamon stick
1 teaspoon vegetable oil
1 tablespoon raisins
1 tablespoon blanched slivered almonds or pine nuts
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a large
nonstick saucepan, heat 1 tablespoon oil and saute onion and garlic
until tender, 2 to 3 minutes. Add cloves and cook 1 minute. Add rice
and stir to coat. Add salt, broth and the cinnamon stick. Bring to
boil. Cover, reduce heat and simmer 20 to 25 minutes, until liquid is
absorbed. Discard cinnamon stick. Heat 1 teaspoon oil; add raisins and
almonds and warm. Mix with rice and serve.
Serves 6.
Nutritional Information Per Serving:
Calories: 176, Cholesterol: 0 mg, Carbohydrate: 31 g, Protein: 3 g,
Sodium: 41 mg, Fat: 5 g
Diabetic Exchanges: 2 Starch/Bread, 1 Fat
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if you have a submission for the Heart Healthy Recipe section of
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HONEY-GRILLED
GRAPEFRUIT WITH TOASTED SESAME SEEDS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 large pink grapefruit, halved, seeds removed
- 2 tablespoons liquid honey
- 2 tablespoons sesame seeds
DIRECTIONS
Using a sharp kitchen knife, cut a small piece from the bottom of each
grapefruit half, so that the flat base of the fruit will sit
comfortably on the rack of your broiler pan.
Preheat the broiler. Take a grapefruit or other serrated knife and
carefully cut around each grapefruit half, gently loosening the flesh
from the skin. Then cut between the segments, so that they will be easy
to spoon out.
Spoon the honey onto the top of each grapefruit half, pressing gently
so that it oozes through the segments.
Arrange the grapefruit halves on the grill rack, and broil under a
medium heat for about 2 minutes.
Sprinkle over the sesame seeds and broil for a further 30 seconds (no
longer, or the seeds will burn). Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 71,
Carbohydrate: 13 g, Protein: 1 g, Fat: 2 g, Fiber: 0 g, Cholesterol: 0
mg, Sodium: 2 mg
Diabetic Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1/2 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
BROILED ASPARAGUS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound fresh asparagus spears
- Olive oil cooking spray or 2 to 3 teaspoons extra
virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme or fines herbes
DIRECTIONS
Rinse the asparagus with cool water and shake off the excess water.
Snap off the tough stem ends.
Coat a large baking sheet with nonstick cooking spray and spread the
asparagus spears in an even layer over the sheet.
Spray the asparagus spears lightly with the cooking spray or drizzle
with the olive oil. Sprinkle with the salt, pepper, and herbs and shake
the pan to distribute the seasonings. broil for about 8 minutes,
shaking the pan every 3 minutes, or until the spears are tender and
lightly browned.
Serve hot, topping each serving with a sprinkling of Parmesan cheese or
a squeeze of lemon juice if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 32,
Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 0.2 g, Fiber: 2.4 g,
Protein: 2 g, Sodium: 91 mg, Calcium: 25 mg
Diabetic Exchanges: 1 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
CHICKEN SOUP WITH LIME AND CILANTRO
~Shared by Mary S., Nashville, TN
Yield: 5 cups (5 servings)
INGREDIENTS
- 1 quart Homemade Chicken Broth or canned reduced-sodium
chicken broth
- 1 whole chicken breast, skinned, boned, and split, or 2
skinless, boneless breast halves (about 3/4 pound)
- 3 tablespoons fresh lime juice
- 1/4 cup coarsely cilantro leaves
DIRECTIONS
Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until it is just cooked
through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add the lime
juice and bring the soup to a boil. Ladle into soup bowls; sprinkle
with cilantro.
Nutritional Information Per Serving (1 cup): Calories: 102, Fat: 4g,
Cholesterol: 41mg, Sodium: 126mg, Carbohydrate: 2g, Dietary Fiber: 0g,
Sugars: 1g, Protein: 18g
Diabetic Exchanges: 2 Lean Meat
Source: The
New Family Cookbook for People With Diabetes
CHICKEN AND VEGETABLE CURRY
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- Vegetable Cooking Spray
- 12-16 ounces boneless, skinless chicken breast, cubed
- 1/2 cup chopped onion
- 2 cloves garlic
- 1 medium head cauliflower, cut into florets
- 2 medium potatoes, peeled, cut into 1/2-inch cubes
- 2 large carrots, cut into 1/2-inch slices
- 1-1/2 cups reduced sodium fat-free chicken broth
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon flour
- 2 tablespoon cold water
- 1 large tomato, chopped
- 2 tablespoons finely chopped parsley
- 1-2 tablespoons lemon juice
- Salt, cayenne, and black pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6
minutes.
Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat
to boiling. Reduce heat and simmer, covered, until chicken and
vegetables are tender, 10 to 15 minutes.
Heat mixture to boiling. Mix flour and water; stir into boiling
mixture. Cook, stirring constantly, until thickened. Stir in tomato,
parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste
with salt, cayenne, and black pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 250,
Fat: 3.1 g, Cholesterol: 51.7 mg, Sodium: 203 mg, Protein: 28.4 g,
Carbohydrate: 29 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
MUSSELS IN BROTH
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 2 pounds mussels in the shell
- 2 tablespoons margarine
- 1/4 cup chopped shallots or finely chopped onion
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup homemade chicken broth or canned reduced-sodium
chicken broth
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh parsley, preferably flat-leaf
(Italian) parsley
DIRECTIONS
In a large bowl, soak the mussels in cold salted water for 30 minutes;
rinse and scrape off the beards (the hairy tuft protruding from one
side of the shell).
In a large, deep skillet or saute pan, melt the margarine. Saute the
shallots and garlic until tender, about 5 minutes.
Add the wine, broth, and pepper; bring to a boil. Simmer, uncovered, 5
minutes.
Drain the mussels and add to the pan; cover and cook until the mussels
are fully open, about 8 minutes, shaking the pan frequently. Discard
any mussels that do not open.
Divide the mussels and broth among 4 deep soup bowls; sprinkle with
parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180,
Fat: 10 g, Cholesterol: 25 mg, Sodium: 379 mg, Carbohydrate: 5 g,
Dietary Fiber: 0 g, Sugars: 4 g, Protein: 12 g Diabetic Exchanges: 1
Vegetable, 2 Lean Meat, 1 Fat
Source: The
New Family Cookbook for People With Diabetes
FRESH FRUIT CLAFOUTI
~Shared by Mary S., Nashville, TN
Yield: 1 Cake (6 servings)
INGREDIENTS
- 1-1/2 cups slice ripe nectarines, plums, peaches, or pitted
cherries (about 10 ounces cut fruit)
- 2/3 cup fat-free evaporated milk
- 1 large egg, beaten, or 1/4 cup egg substitute
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon nutmeg, preferably freshly grated
- 1/8 teaspoon salt
- 1 tablespoon sifted powdered sugar
DIRECTIONS
Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate
with non-stick pan spray. Layer the fruit in the pie plate.
Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a
food processor. Process until smooth; pour over the fruit.
Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or
at room temperature. At serving time, sprinkle with powdered sugar and
cut into 6 slices.
Nutritional Information Per Serving (1 slice): Calories: 92, Fat: 1 g,
Cholesterol: 36 mg, Sodium: 92 mg, Carbohydrate: 17 g, Dietary Fiber: 1
g, Sugars: 13 g, Protein: 4 g Diabetic Exchanges: 1 Other Carbohydrate
Source: The
New Family Cookbook for People With Diabetes
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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THE
BEST ROAST BEEF SANDWICH
~Shared by Mary H., Montreal, Canada
Serves 2
2 crusty sandwich rolls, sliced in half
Mayonnaise
6 slices good-quality deli roast beef or leftover home-roasted beef
1 ripe tomato, thinly sliced
Coarse or kosher salt and freshly ground pepper
4 slices extra-old cheddar cheese
2 dill pickles, thinly sliced lengthwise
Hot mustard
Spread bottom halves of rolls with mayonnaise. Layer three
slices of beef on each sandwich, followed by two to three slices of
tomato. Season with salt and pepper. Lay on two
slices of cheese, followed by two to three slices of pickle.
Spread top half of rolls with mustard and close sandwiches.
Press down slightly and cut in half.
BISCUIT-TOPPED BEEF CASSEROLE
~Shared by Ann S., Mims, FL
“This satisfying recipe has been in our family for years. We just made
a few adjustments,” writes Debbie Slater from Spokane, Washington.
“It’s so flavorful, we can’t get enough of it!”
INGREDIENTS
1/2 pound lean ground beef
1/4 cup chopped onion
1/2 cup water
1/2 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
1/2 cup shredded part-skim mozzarella cheese, divided
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
1 teaspoon butter, melted
1/4 teaspoon dried oregano
DIRECTIONS
In a small saucepan, cook beef and onion over medium heat until meat is
no longer pink; drain. Stir in the water, tomato sauce, tomato paste
and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes. Remove from the heat; stir in vegetables and 1/4 cup cheese.
Transfer to a 1-qt. baking dish coated with cooking spray (dish will be
full). Separate each biscuit horizontally in half; arrange around edge
of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining
cheese over beef filling. Bake, uncovered, at 375° for 18-22 minutes or
until heated through and biscuits are golden brown.
Yield: 2 servings.
Source: Taste of Home
BAKED EGGS AND HAM
~Shared by Maggie, TX
I give this single-serving dish Southwestern flair and zip by using
cheese flavored with jalapeno peppers, but regular cheddar cheese also
produces tasty results.—Carolyn Crump, Center, Texas
Prep/Total Time: 25 min.
Ingredients:
1/4 cup seasoned croutons
2 tablespoons chopped fully cooked ham
1 tablespoon butter, melted
2 eggs
1 tablespoon shredded cheddar cheese
Fresh fruit, optional
Directions:
In a greased shallow 2-cup baking dish, toss the croutons, ham and
butter. Break the eggs carefully on top. Sprinkle with cheese.
Bake, uncovered, at 350° for 15-18 minutes or until eggs reach desired
doneness. Serve with fresh fruit if desired.
Yield: 1 serving.
Nutrition Facts
One serving: (1 each) Calories: 333 Fat: 25 g Saturated Fat: 12 g
Cholesterol: 472 mg Sodium: 560 mg Carbohydrate: 7 g Fiber: 0 g
Protein: 18 g
Source:
Taste
of Home
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SAUSAGE
CORNBREAD CASSEROLE
1 c. yellow cornmeal
1 c. milk
1/2 tsp. soda
1/2 c. bacon grease
1/2 lb. grated cheese
2 eggs, well beaten
1 can cream style corn
1 1/4 tsp. salt
1 lb. sausage
1 sm. onion
Grease iron skillet, 9 inch square or 9 x 12 inch casserole dish. Mix
and set aside the above ingredients. Saute 1 pound sausage and drain.
Pour in half of the batter into greased skillet or pan. Sprinkle on 1/2
pound cheese. Then spread meat and onion into pan. Top with remaining
batter. Bake 45-50 minutes at 350 degrees or microwave on high 10-15
minutes.
RITZ CRACKER TORTE
60 Ritz crackers
2 c. sugar
2 tsp. baking powder
2 tsp. vanilla
6 egg whites
2 c. pecans
Whipping cream or Cool Whip
Crush Ritz crackers. Combine nuts and baking powder with crackers. In
separate bowl beat egg whites, vanilla and sugar until fairly stiff.
Fold egg white mixture into cracker mixture.
Pour in greased pan (9 x 13 inch). Bake 30 minutes at 350 degrees.
After cooled cover with Cool Whip or whipped cream. Refrigerate for 4
hours.
CHICKEN FRIED CHICKEN
This is essentially Texas-style chicken fried steak, but it is made
with chicken breasts. Be sure to make this with cream gravy.
Note from Maggie: Double up on the cream gravy so you can smother your
mashed potatoes or French fries, too!
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt,
black pepper, paprika and white pepper and sprinkle on both sides of
chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess. Then
dip each piece in the egg/milk mixture, then back in the flour. (You're
going to get your hands messy here, so take your rings off.) Set
chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it pops
and spits back at you, it's ready.
With a long-handled fork, carefully place each chicken breast into the
hot oil. Protect yourself (and your kitchen) from the popping grease
that results. Fry chicken breasts on both sides, turning once, until
golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until
chicken pieces are done through. Drain on paper towels.
Cream Gravy:
After the chicken is removed from the pan, pour off all but about 2
tablespoons of oil, keeping as many as possible of the browned bits in
the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken
fried chicken recipe (waste not -- want not) in the hot oil. Stir with
a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together,
stirring constantly with the wooden spoon and mashing out any lumps.
Lower heat, and gravy will begin to thicken. Continue cooking and
stirring a few minutes until gravy reaches desired consistency. Check
seasonings and add more salt and pepper according to your taste.
Note to persons new to Cream Gravy: Gravy-making is an inexact science.
Cream gravy is supposed to be thick, but if you think it's too thick,
add more liquid until you're satisfied with it.
Source: Grandma's
Cookbook, Texas Cooking
SALMON PATTIES
Ingredients:
4 tablespoons butter
5 tablespoons flour
3/4 teaspoons salt
1/8 teaspoon pepper
1 cup milk
1 can (16 ounces) salmon, drained and flaked
1 tablespoon lemon juice
1 tablespoon finely minced or grated onion
1 tablespoon finely chopped fresh parsley
fine dry bread crumbs
1 egg, slightly beaten with 1 tablespoon water
Preparation:
Melt butter over medium-low heat in saucepan. Stir in flour, salt and
pepper. Stirring, add milk gradually. Continue to cook, stirring
constantly, until smooth and thickened. Remove from heat. Add salmon,
lemon juice, onion, and parsley; blend well. Chill salmon mixture until
thick. Shape into patties about 2 1/2 to 3 inches in diameter. Dip
patties bread crumbs, then dip in beaten egg, then coat with crumbs
again. Fry in about 1 1/2 inches of hot oil at 375° until nicely
browned on both sides. Drain on paper towels.
Serves 6.
Serve with Egg
Sauce or Cucumber
Cream Sauce.
Source: Southern
Food About.com
SIMPLY SENSATIONAL TRUFFLES
"Sprinkle these decadent chocolate truffles with crushed peppermint
candies in addition to, or instead of, the chopped peanuts and colored
sprinkles."
INGREDIENTS
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 3 doz. or 18 servings, two truffles each
2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Suggested coatings: chopped PLANTERS COCKTAIL Peanuts, multi-colored
sprinkles
DIRECTIONS
1. MELT 8 of the chocolate squares as directed on package; set aside.
2. Beat cream cheese in medium bowl with electric mixer on medium speed
until creamy.
3. Add melted chocolate; mix well.
4. Cover.
5. Refrigerate 1 hour or until firm. Meanwhile, cover baking sheet with
waxed paper.
6. SHAPE chocolate mixture into 36 balls, using about 2 tsp. for each
ball.
7. Place in single layer on prepared baking sheet.
8. MELT remaining 12 chocolate squares as directed on package.
9. Dip chocolate balls, one at a time, in melted chocolate.
10. Return to baking sheet.
11. Sprinkle with suggested coatings.
12. Refrigerate until chocolate is firm.
13. Store in tightly covered container in refrigerator.
Source: Kraft Foods
EASY BARBECUE CRISPY CHICKEN MELTS
Prep Time: 15 min
Start to Finish: 45 min
Makes: 4 servings
3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)
1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2
to 3 minutes or until melted.
2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small
bowl. Coat chicken with Bisquick mixture, then dip into milk and coat
again with Bisquick mixture. Place chicken in pan.
3. Bake uncovered about 30 minutes or until juice of chicken is clear
when center of thickest part is cut (170°F).
4. In small microwavable bowl, microwave barbecue sauce uncovered on
High about 30 seconds or until warm. Spoon sauce evenly over chicken;
top with cheese.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 390 (Calories from Fat 180); Total Fat 20g
(Saturated Fat 9g, Trans Fat 1g); Cholesterol 125mg; Sodium 600mg;
Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 6g); Protein 36g
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron
10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean
Meat; 3 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Bisquick
HOMEMADE CREAM OF MUSHROOM SOUP
1/4 cup butter
3/4 cup green onions, chopped, including green tops
2 cups mushrooms, chopped
2 Tbsp. flour
1 cup half and half (used fat free)
1 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
In large skillet, cook onion with butter over very low heat for 5
minutes or until tender. Add the chopped mushrooms and cook, stirring
for 2 minutes. Add flour and cook, stirring for 3 minutes. Remove pan
from heat and add chicken broth and the half and half in a steady
stream, whisking. Bring the soup to a gentle boil over moderate heat
and simmer for 5 minutes. Add salt and pepper. This is one of those
great soups that is so easy to make and is better if made ahead and
just reheated.
Serves 4
HAM AND EGG BAKE
This one goes together really fast and is very good for weekend brunch.
Bake biscuits and your meal is ready in an hour!
6 C. frozen hash browns
2 C. diced fully cooked ham
2 C. shredded Swiss cheese
1 (4 oz) can mushrooms
6 eggs
1/3 C. milk
1 C. ricotta
1/4 t. pepper
Heat oven to 350. Grease 9x13 baking dish with shortening. Sprinkle 3
C. of the potatoes evenly in baking dish. Layer with ham, Swiss cheese,
and mushrooms. Sprinkle remaining potatoes over mushrooms. Beat eggs,
milk, ricotta and pepper with fork until well blended. Pour egg mixture
over potatoes. Bake uncovered 45-50 minutes.
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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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