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A
to Z
Recipes
December 16, 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.
Do you feel it yet? You know... that feeling that creeps up on you from
seemingly nowhere and you catch yourself smiling at strangers. And
letting the kids in that loud low-rider merge in front of you on the
highway. And how about your co-workers? I've seen some who
simply never speak to one another, laugh and chat
as they collect and wrap toys for disadvantaged kids. Goodness sakes. What
could it be? Yeppers. We are preparing for what should be in our hearts
every day... Jesus Christ.
Wouldn't
life be worth
the living
Wouldn't dreams be coming true
If we kept the Christmas spirit
All the whole year through?
~Author Unknown
The current Monthly Theme topic is Healthier Recipes.
With the busy holidays here, please don't forget to 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 contains luscious holiday recipes as well as some for
meals to tide you over between parties. I'm not attending or hosting
any parties this year (funny how no one is having a soup and soft foods
party, lol) but I am sending food to a few hostesses. A to Z
Recipes Newsletter participants have certainly seen me
through quite a few seasons of good eating. My thanks to all who have
helped then and now.
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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It
is Christmas
in the heart that puts Christmas in the air.
~W.T. Ellis
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Eight
Gifts
~Shared by Mary H., Montreal, Canada
Below are eight gifts that don't cost a cent to give.
1) THE GIFT OF LISTENING...
But you must REALLY listen. No interrupting, no daydreaming, no
planning your response. Just listening.
2) THE GIFT OF AFFECTION...
Be generous with appropriate hugs, kisses, pats on the back and
handholds. Let these small actions demonstrate the love you have for
family and friends.
3) THE GIFT OF LAUGHTER...
Funny pictures. Share articles, funny stories and funny
greetings. Your gift will say, "I love to laugh with you."
4) THE GIFT OF A WRITTEN NOTE...
It can be a simple "Thanks for the help" note or a full sonnet. A
brief, handwritten note may be remembered for a lifetime, and may even
change a life.
5) THE GIFT OF A COMPLIMENT...
A simple and sincere, "You look great in red," "You did a super job" or
"That was a wonderful meal" can make someone's day.
6) THE GIFT OF A FAVOR...
Every day, go out of your way to do something kind. Helping elderly
cross the road can be nice.
7) THE GIFT OF SOLITUDE...
There are times when we want nothing better than to be left
alone. Be sensitive to those times and give the gift of
solitude to others.
8) THE GIFT OF A CHEERFUL DISPOSITION...
The easiest way to feel good is to extend a kind word to someone,
really it's not that hard to say, Hello or Thank You.
~Author Unknown
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
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for posting. Thanks!
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Gift
Ideas For Christmas - 5 Awesome Christmas Gift Basket Ideas
By Brenda Ballentine
People really enjoy getting gift baskets. I guess it's because a gift
basket is really a "goodie basket" that's filled with all sorts of
items that make someone happy to receive it. Gift baskets have really
evolved since the old days of the fruit basket. While fruit baskets are
still popular (especially for the health conscience), there are a wide
variety of things that is now acceptable to put into a gift basket.
Today, gift baskets often have themes, meaning that the contents are
narrowed down to a specific category. A food themed basket can contain
anything from organic tea to wine and cheese. It can contain nostalgic
candies or different kinds of brownies. The first thing you should do
when deciding to give someone a gift basket is to pick out a theme that
you think that person will like.
Whether you make the gift basket yourself or buy it from a specialty
store, you'll find that half the fun is deciding what type of basket to
get. And, keep in mind that gift baskets aren't just for ladies
anymore. A gift basket can be given to men and couples as well. If you
decided to give everyone on your list a gift basket, it would make your
Christmas gift giving really easy.
Here's some examples of themed gift baskets:
Chocolate Lover Basket - for
anyone on your gift
list who loves chocolate, this is a no-brainer. As a chocolate lover
myself, I know my eyes would pop open if I received a basket filled
with chocolate candy bars, chocolate fudge, chocolate chip cookies,
chocolate truffles, chocolate malt balls, chocolate covered pretzels,
chocolate covered dried fruit and packets of cocoa hot chocolate.
Tailgate Party Basket - sports
fans love to snack
before and during a game. This basket can contain items like, snack
chips, pretzels, peanuts, cashews, pistachios, cheese crackers, soda
crackers, cheese dips, brownies, cookies, cheeses, salami and a
colorful chip and dip tray.
Wine and Cheese Basket - if you
know that someone
enjoys wine, then this will be a gift basket that they'll love. Select
two bottles of different wine from any vintage. You might select a
bottle of Red, Merlot, Rose, Port, White Zinfandel or White wine. Then
add several hard and soft cheeses, some nice crackers, wine stoppers
and a corkscrew.
A Taste of Italy Basket - many
people love Italian
food so this is a nice idea and something a little different. This
basket could include items like: all natural dried pasta (regular,
whole wheat, spinach, etc.), extra virgin olive oil, two jars of
premium pasta sauce, a jar of sun dried tomatoes, cheese straws,
balsamic vinegar, garlic bread sticks and grated Parmesan cheese.
Spa Day Basket - many people could
use a relaxing
break but can't get away to a real spa. This basket will provide them
with everything they need to enjoy a relaxing homemade spa vacation. It
can include items like: bubble bath, bath salts, shower gel, shampoo,
conditioner, high quality skin moisturizer, back scrubber, plush towel,
plush slippers, scented candles and a relaxing music DVD.
Article Source: http://EzineArticles.com/?expert=Brenda_Ballentine
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "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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HOLIDAY
COOKIE TIPS
~Shared by Patricia, Charlevoix, MI
1. If you eat a Christmas cookie fresh out of the oven, it has no
calories because everyone knows that the first cookie is the test and
thus calorie free.
2. If you drink a diet soda after eating your second cookie, it also
has no calories because the diet soda cancels out the cookie calories.
3. If a friend comes over while you're making your Christmas cookies
and needs to sample, you must sample with your friend.
Because your friend's first cookie is calories free, (rule #1) yours is
also. It would be rude to let your friend sample alone and,
being the friend that you are, that makes your cookie calorie free.
4. Any cookie calories consumed while walking around will fall to your
feet and eventually fall off as you move. This is due to
gravity and the density of the caloric mass.
5. Any calories consumed during the frosting of the Christmas cookies
will be used up because it takes many calories to lick excess frosting
from a knife without cutting your tongue.
6. Cookies colored red or green have very few calories. Red
ones have three and green ones have five - one calorie for each
letter. Make more red ones!
7. Cookies eaten while watching "Miracle on 34th Street" have no
calories because they are part of the entertainment package and not
part of one's personal fuel.
8. As always, cookie pieces contain no calories because the process of
breaking causes calorie leakage.
9. Any cookies consumed from someone else's plate have no calories
since the calories rightfully belong to the other person and will cling
to their plate. We all know how calories like to CLING!
10. Any cookies consumed while feeling stressed have no calories
because cookies used for medicinal purposes NEVER have
calories. It's a rule!
So, go out and enjoy those Christmas Cookies - we only get them this
time of year!
Washington Post's Mensa Invitational
~Shared by Jim H., Calgary, Alberta, Canada
Here are the winners of this year's Washington Post's Mensa
Invitational which once again asked readers to take any word from the
dictionary, alter it by adding, subtracting, or changing one letter,
and supply a new definition:
1. *Cashtration* (n.): The act of buying a house, which
renders the subject financially impotent for an indefinite period of
time.
2. *Ignoranus*: A person who is both stupid and an a$$hole.
3. *Intaxication*: Euphoria at getting a tax refund, which
lasts until you realize it was your money to start with.
4. *Reintarnation*: Coming back to life as a
hillbilly.
5. *Bozone* (n.): The substance surrounding stupid people
that stops bright ideas from penetrating. The bozone layer
unfortunately, shows little sign of breaking down in the near future.
6. *Foreploy*: Any misrepresentation about yourself for the
purpose of getting laid.
7. *Giraffiti*: Vandalism spray-painted very, very
high.
8. *Sarchasm*: The gulf between the author of sarcastic wit
and the person who doesn't get it.
9. *Inoculatte*: To take coffee intravenously when you are
running late.
10. *Osteopornosis*: A degenerate disease. (This one got
extra credit.)
11. *Karmageddon*: It's like, when everybody is sending off
all these really bad vibes, right? And then, like, the Earth
explodes and it's like, a serious bummer.
12. *Decafalon* (n.): The gruelling event of
getting through the day consuming only things that are good for you.
13. *Glibido*: All talk and no action.
14. *Dopeler Effect*: The tendency of stupid ideas
to seem smarter when they come at you rapidly.
15. *Arachnoleptic Fit* (n.): The frantic dance
performed just after you've accidentally walked through a spider web.
16. *Beelzebug* (n.): Satan in the form of a mosquito, that
gets into your bedroom at three in the morning and cannot be
cast out.
17. *Caterpallor* (n.): The colour you turn after
finding half a worm in the fruit you're eating.
The Washington Post has also published the winning submissions to its
yearly contest in which readers are asked to supply alternate meanings
for common words. And the winners are:
1. *Coffee*, n. The person upon whom one coughs.
2. *Flabbergasted*, adj. Appalled by discovering how much
weight one has gained.
3. *Abdicate*, v. To give up all hope of ever having a flat
stomach.
4. *Esplanade*, v. To attempt an explanation while drunk.
5. *Willy-nilly*, adj. Impotent.
6. *Negligent*, adj. Absentmindedly
answering the door when wearing only a nightgown.
7. *Lymph*, v. To walk with a lisp.
8. *Gargoyle*, n. Olive-flavoured mouthwash.
9. *Flatulence*, n. Emergency vehicle that picks up
someone who has been run over by a steamroller.
10. *Balderdash*, n. A rapidly receding hairline.
11. *Testicle* n. A humorous question in an exam.
12. *Rectitude*, n. The formal, dignified bearing adopted by
proctologists.
13. *Pokemon*, n. A Rastafarian proctologist.
14. *Oyster*, n. A person who sprinkles his conversation with
yiddishisms.
15. *Frisbeetarianism*, n. The belief that, after death, the
soul flies up onto the roof and gets stuck there.
16. *Circumvent*, n. An opening in the front of boxer shorts
worn by Jewish men.
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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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ROAST
PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 lb. rolled boneless pork loin roast
1/2 tsp. thyme
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh rosemary, divided
2 tbs. chopped fresh thyme, divided
3 cloves garlic, cut into fourths
olive oil-flavored cooking spray
2 cup fresh or frozen sliced rhubarb, thawed
10 oz. jar seedless raspberry preserves
2/3 cup honey
2 tsp apple cider vinegar
1/2 tsp. dry mustard
1/4 tsp. ground cloves
garnishes: fresh rosemary and thyme sprigs
Remove string from pork roast; trim fat. Sprinkle half of chopped
parsley, rosemary and thyme and the sage on top of half of pork roast;
place other half of roast on top, and tie at 2" intervals with heavy
string.
Place roast in shallow pan. Cut 12 slits in roast, insert garlic.
Sprinkle with remaining parsley, rosemary and thyme, and coat with
cooking spray. Bake at 325 F. for 1 hr.
Combine rhubarb and next 5 ingredients in saucepan, bring to boil over
medium heat. Reduce heat, and simmer 10 minutes; cool slightly.
Position knife blade in food processor bowl, add rhubarb mixture and
pulse until smooth. Reserve 2/3 cup mixture. Brush roast with remaining
mixture.
Bake roast 20 additional minutes or until meat thermometer inserted in
thickest portion registers 160 F. Let roast stand 10 minutes. Serve
with reserved rhubarb mixture.
Serves 10.
CHORIZO GARBAGE PLATE
~Shared by Johnny, LA
Recipe courtesy Chris Schwartz, co-owner Franks in Kenosha, WI
2 to 3 tablespoons vegetable oil
2 cups shredded potatoes, or store-bought hash browns
1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon diced jalapeno peppers, optional
1 cup ground chorizo, browned
1/2 cup diced tomato
5 eggs
1/2 cup shredded Cheddar
Toast or tortillas, for serving
Preheat flat grill or a nonstick skillet over medium-high heat. Add the
vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if
using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes,
flipping once. Add the tomato and eggs. Mix together and cook for
another 2 to 3 minutes, flipping over once. Add cheese and cook until
slightly melted. Mix hash together to distribute cheese and tomatoes
throughout.
Serve with toast or tortillas.
Source: The Food Network Kitchens
WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries
In a medium bowl set aside flour, baking soda and salt.
Cream together white sugar, light brown sugar and butter (do not use
shortening). Add slightly beaten eggs and vanilla.
Add flour mixture until just mixed. Stir in vanilla chips, macadamia
nuts and dried cranberries.
Preheat oven to 350 degrees F (175 degrees C). Place on ungreased
cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or
just until set. Remove from oven and let cool. Cookies will sink
slightly.
Variations: To make chocolate cookies - omit 1/2 cup flour and replace
with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2
rolls, wrap with plastic wrap and chill or freeze. (If you freeze the
dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and
place on baking sheet point up. For fancier cookies: Drizzle melted
white chocolate on chocolate cookies and melted dark chocolate on the
white cookie. Enjoy.
ABM SWISS CHEESE & MUSHROOM TART
~Shared by Doe, Oliver, B.C., Canada
Makes 1 loaf or 12 rolls
The rich golden texture of this loaf is marbled with flecks of mshrms.
Each variety of mshrm has its own distinct flavor. For a buffet table
shape this dough into finger rolls.
2/3 c water
1 tbsp marg
3 lg eggs
3/4 tsp salt
1/4 tsp nutmeg or pepper
3 c flour
1/3 c dried mshrms pcs
2 c shredded Swiss
1 1/4 tsp yeast
Set aside 2/3 c of the cheese , add all the rem ingred to bread pan.
Select dough cycle. When cycle is complete, take dough to lightly
floured surface, let rest 5-10 mins, covered. Divide dough into 6 pcs
& shape each pce into an oval. On lightly greased baking sheet
arrange ovals in a row just touching one another. Cover & let
rise in warm place for 20-30 mins until doubled.
Sprinkle reserved cheese on top. Bake at 400 for 20-25 mins until crust
is golden brown. Cool on rack. For finger rolls- divide dough into 12
pcs & shape into ovals.
CHICKEN DIJON AND PARSLEY POTATOES
~Shared by Jim D., WA
Chicken Dijon
1 cup dry white wine
4 shallots, diced
2 tsp. dried tarragon
One quarter cup Dijon mustard
One quarter cup honey
Salt and pepper to taste
4 - 6 boneless chicken breasts
Place white wine, shallots and tarragon in a saucepan and reduce until
about half the liquid is gone. Stir in mustard, honey and salt and
pepper. Cover chicken breasts with sauce and grill or broil until fully
cooked.
The Skinny: Use apple cider in place of the white wine.
Parsley Potatoes
2 pounds small new potatoes
One third cup butter
One quarter cup flat leaf parsley, chopped
Salt
Wash potatoes and place in a saucepan. Cover with water and cook until
potatoes are tender. Drain and toss with butter, parsley and salt.
The Skinny: You could substitute low fat chicken broth for the butter
but we wouldn't. Real butter is one of life's necessities.
BOW TIES WITH SAUSAGE, TOMATO AND CREAM
~Shared by Linda H., Rosharon, TX
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely
chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Bring a large pot of lightly salted water to a boil. Cook pasta in
boiling water for 8 to 10 min, or until al dente; drain. Heat
oil in a large, deep skillet over medium heat. Cook sausage
and pepper flakes until sausage is evenly browned. Stir in onion and
garlic, and cook until onion is tender. Stir in tomatoes, cream, and
salt.
Simmer until mixture thickens, 8 to 10 min. Stir cooked pasta
into sauce, and heat through. Sprinkle with parsley
TRADITIONAL PRIME RIB
~Shared by Jim H., Calgary, Alberta, Canada
Wonderful for holidays or special occasions!
2 1/2 hours
10 min prep
Serves 16 -20
8-10 lbs boneless beef rib eye roast or bone-in beef rib roast, fat
trimmed to 1/8-inch thick
Rub
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
Combine rub ingredients; rub evenly over surface of rib roast.
Place roast in preheated oven, fat side up, on rack in shallow roasting
pan. DO NOT COVER OR ADD WATER.
Insert meat thermometer in thickest part of roast, not touching bone or
fat.
Remove roast from oven when thermometer reaches desired doneness.
Let stand tented with foil for 15 minutes before carving.
Roast temperature will rise 5-10 degrees while standing.
Cooking Info:
Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat
temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150
degrees (medium) 23-25 minutes per lb.
Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat
temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150
degrees (medium) 16-18 minutes per lb.
Source: "Food: The Way To Anyone's Heart"
CHRISTMAS RIBBON SALAD
~Shared by Treva, NC
We took one of our favorite congealed salads and added cream cheese to
make a pretty pink layer.
2 (16-ounce) cans pitted dark sweet cherries
2 (3-ounce) packages cherry-flavored gelatin
1 envelope unflavored gelatin
2 cups boiling water
1/3 cup sugar
1/2 cup port or sweet red wine
1/4 cup lemon juice
1 (8-ounce) package cream cheese, softened
1/2 cup pecans, chopped and toasted
Garnishes: whipped cream, fresh cranberries
Drain cherries, reserving 1 cup juice. Chop cherries.
Stir together gelatins and 2 cups boiling water until dissolved. Stir
in reserved juice, sugar, port, and lemon juice. Stir in cherries.
Pour half of gelatin mixture into a lightly greased 10-cup ring mold or
Bundt cake pan. Chill 2 hours or until almost set.
Stir together remaining gelatin mixture, cream cheese, and pecans,
blending well. Pour over slightly set gelatin mixture in mold. Chill 6
hours or until firm. Garnish, if desired.
Yield: Makes 12 servings
Source: Southern Living, November 2002
HERB CRUSTED PORK LOIN WITH GRILLED ASPARAGUS
~Shared by Ann S., Mims, FL
Prep: 15 mins
Cook: 40 mins
Ready in: 55 mins
Serves 4
Ingredients
2 1/2 pound boneless pork loin
4 T olive oil
4 sprigs fresh rosemary
2 T Dijon mustard
1 1/4 c fresh flat leaf parsley
3 T fresh thyme leaves
1 bunch thin asparagus ends trimmed
1 T balsamic vinegar
1 clove garlic minced
salt
black pepper finely ground
Cooking Instructions
Preheat the oven to 375°F.
Sprinkle the pork loin with salt and black pepper.
Heat 1 tablespoon of oil in a grill pan over medium-high heat.
Grill the pork until it is golden brown all over about 8 minutes.
Add the rosemary sprigs to the grill pan.
Transfer the pan to the oven and roast the pork until an instant-read
meat thermometer registers 150°F when inserted into the thickest part
of the pork about 20 minutes.
Brush the pork with the Dijon mustard.
Chop the parsley and thyme on a cutting board then mound the herbs to
create an even bed that is the same length as the pork.
Remove the pork from the grill pan (reserve the pan). Roll the pork in
the herbs to coat the pork generously. Let the pork rest for about 10
minutes.
Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat.
Add the asparagus and cook until the asparagus is bright green and
crisp tender turning them as needed about 5 minutes. Remove the pan
from the heat.
Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic
vinegar and garlic in a medium mixing bowl to blend.
Pour the vinaigrette over the asparagus in the pan and toss to coat.
Season the asparagus with salt and pepper.
Source: Curtis Stone
BONED STUFFED TURKEY
~Shared by Larry Holmes, Toronto, Canada
This easy carving recipe makes a change from the traditional bird
because the breastbone and backbone are removed before stuffing the
bird. This recipe also works for an unbound bird but bake at 400°F
(200°C) instead of 375°F (190°C). The butcher should bone from the back
of the bird, not the breast. We have also provided instructions for
doing it yourself. Don't bone anything larger than a 14 lb (6 kg)
turkey. If you do get a bigger bird, stuff it unboned.
One 14 lb (6 kg) turkey
Stuffing
2 tbsp (25 mL) olive oil or turkey fat
3 cups (750 mL) onion, chopped
1 cup (250 mL) chopped celery
4 cloves garlic, chopped
1 lb (500 g) sweet Italian sausages, skinned and crumbled
6 cups (1.5 L) egg bread, diced into 1/2-inch (1-cm) pieces
2 tbsp (25 mL) chopped fresh marjoram, or 2 tsp (10 mL) dried
2 tbsp (25 mL) chopped Italian parsley
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
2 tsp (10 mL) paprika
Salt and freshly ground pepper
1 egg
1 cup (250 mL) dried cranberries
1 cup (250 mL) shelled pistachios, optional
1/2 cup (125 mL) chicken or turkey stock
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil for brushing skin
1. For stuffing, add oil to skillet over medium heat. Stir in the
onion, celery and garlic and sauté until softened, about 4 to 5 minutes.
2. Transfer to a large bowl and mix in sausage meat, bread cubes,
marjoram, parsley, tarragon and paprika. Season with salt and pepper.
Stir in the egg and cranberries. Add pistachios, if desired. Add enough
stock to moisten stuffing. Fry about 2 tbsp (25 mL) of the mixture in
the skillet and taste for seasoning, adding more salt and pepper as
needed.
3. Preheat oven to 375°F (190°C).
4. Bone out the turkey breast, (see below) leaving the drumsticks and
wings intact. Lay out flat, skin-side down, on counter. Spread stuffing
over bird, filling any spaces. Bring both sides of bird up around
stuffing to meet.
5. Using a trussing needle and string, pull any loose skin from the
neck area around the stuffing and sew up. Sew back skin together making
sure there are no places the stuffing can seep out. Alternatively, use
wooden skewers. Turn over. Using string, tie around wings to hold in
place. Tie drumsticks close to body to hold in place. Brush trussed
bird with olive oil and season generously with salt and freshly ground
pepper.
6. Place bird on rack over roasting pan, breast-side up. Roast 45
minutes, baste, roast 45 minutes longer and baste again. Cook a further
45 minutes to 1 hour or until juices run clear or an instant-read
thermometer inserted in thickest part of bird reads 165°F (75°C).
Remove from oven, cover with tea towel and let rest 20 minutes.
7. To carve, remove legs and wings and place on platter. Carve down
into slices. If slices are large, cut in half.
Serves 8 to 10
Tip: To Bone a Turkey
1. Run a knife along one edge of the backbone, cutting through the
skin. Keeping the knife as close to the bone as possible, scrape flesh
from backbone. Gently ease leg joint out of its socket. Cut sinew
around socket to release leg. Repeat on the other side of the backbone.
Once both legs are released, pull backbone completely away form
carcass. If you wish to make stock, reserve the backbone. With the
knife scrape flesh away as close to the bone as possible and not
piercing or tearing the skin. Release wings from sockets and cut
sinews. Remove wing bones if desired. Bird should lie flat at this
point.
Source: Liquor Control Board of Ontario
PEPPERMINT MELTAWAYS
~Shared by Barb C., Chula Vista, CA
This recipe is very pretty and festive-looking on a cookie platter. I
often cover a plate of these meltaways with red or green plastic wrap
and a bright holiday bow in one corner.” And yes, they really do melt
in your mouth!
42 Servings
Prep: 30 min.
Bake: 10 min./batch + cooling
Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
Directions
In a small bowl, cream butter and confectioners' sugar until light and
fluffy. Beat in extract. Combine flour and cornstarch; gradually. Add
to creamed mixture and mix well.
Shape into 1-in. Balls. Place 2 in. Apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until bottoms are lightly
browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the
confectioners’ sugar, milk, extract and food coloring if
desired; beat until smooth. Spread over cooled cookies; sprinkle with
crushed candies. Store in an airtight container.
Yield: 3-1/2 dozen.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
CRANBERRY CREAM CHEESE BREAD
~Shared by Rita K., Niceville, FL
1 (15 oz.) package cranberry quick bread mix
1 cup orange juice
1 egg
1 cup chopped cranberries
1 cup chopped pecans
6 oz. cream cheese, softened
1/3 cup sugar
1 tsp. flour
1 egg
Combine the bread mix, orange juice, 1 egg, cranberries and pecans in a
bowl; mix well. Pour half the batter into a greased loaf
pan. Mix the cream cheese, sugar, flour and 1 egg in a bowl
until smooth. Pour over the batter in the pan. Top
with the remaining batter. Bake at 350 degrees for 50 to 60
minutes or until a wooden pick inserted in the center comes out
clean.
(Note: Any flavor quick bread mix may be used.)
BAKED HAM WITH CRANBERRY SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 c. packed brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 can (6 oz.) frozen orange juice concentrate (thawed)
5 to 7 lb. fully cooked smoked ham
Whole cloves, if desired
Cranberry Sauce (below)
Heat oven to 325 degrees. Mix brown sugar, cloves and
cinnamon and orange juice concentrate. Place ham, fat side
up, on rack in rectangular roasting pan, 15 1/2 x 10 1/2 x 2 1/4
inches. Insert meat thermometer so tip is in thickest part of
ham and does not touch bone or rest in fat. Spoon or spread
half of the juice mixture onto ham. Bake uncovered until
heated through (140 degrees), 1 1/2 to 2 hours. About 30
minutes before ham is done, remove from oven; pour drippings from
pan. Cut fat surface of ham in uniform diamond pattern 1/4
inch deep. Insert whole clove in each diamond.
Spoon or spread remaining juice mixture on ham; continue baking 30
minutes. Garnish with orange slices if desired. Serve with
Cranberry Sauce. Makes 10 to 12 servings.
Cranberry Sauce
1 can (16 oz.) whole berry cranberry sauce
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. ground allspice
Heat all ingredients, stirring occasionally, until hot. Serve
warm.
BANDY'S WHITE FRUITCAKE
~Shared by Johnny, LA
From Carol Anne Blitzer’s grandmother, the late Rose Millstein Lopoo,
who lived in Natchez, Miss.
Makes 10 (5.6x3.2x2-inch) loaves and 1 (10x35/8 x25/8 -inch) loaf.
5 lbs. Paradise Old English (candied) Fruit & Peel Mix
1 lb. Paradise (candied) Red Cherries
1 lb. Paradise (candied) Green Cherries
1/2 lb. Paradise (candied) Cherry Pineapple Mix
1 lb. pecans
2 (15-oz) boxes golden raisins
8 cups all-purpose flour, divided
1 lb. butter
3 cups sugar
12 eggs
2 tsps. baking powder
1/4 tsp. cream of tartar
1 tbl. vanilla extract
1/2 cup apple juice or apple cider, plus more for pouring on cakes
1/2 cup bourbon or other “spirit” of choice, plus more for pouring on
cakes
1. Place candied fruit, nuts and raisins in a very large mixing bowl
and dredge with two cups of the flour. Set aside.
2. In the large bowl of an electric mixer, cream butter and sugar. Add
eggs, one at a time, beating well after each addition. Add baking
powder, cream of tartar and vanilla and blend well.
3. Add remaining 6 cups of flour, 2 cups at a time, alternating with
the 1/2 cup of apple juice and the 1/2 cup of bourbon.
4. When butter mixture is combined, pour over fruit and nuts in large
bowl and with your hands combine the entire mixture until the fruit and
nuts are completely incorporated into the batter mixture.
5. Pour into well-greased baking pans. (Batter will be stiff). Place
pans in a large roaster or roasters. Pour water down the sides of the
roaster, being careful not to get water into the cakes but having water
come about halfway up the sides of the filled baking pans.
6. Bake in a preheated 275-degree oven for 2-1/2 hours, adding more
water if necessary. Remove from water, raise oven temperature to 300
degrees and bake an additional 30 minutes.
7. Remove from oven. Let cool. Then pour bourbon and/or apple juice
into the individual pans and on the top of the cake. Cover and let sit
in the bourbon overnight. Then wrap carefully in foil, adding more
bourbon or apple juice, if desired. Can be frozen.
For gift: Wrap individual cakes in clear wrap and decorate with a
ribbon and fruit and greenery pic.
GINGERBREAD SPICED COFFEE SYRUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup water
1 cup sugar
1 tablespoon honey
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick, broken into large pieces
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg
In a saucepan over medium-high heat, combine water, sugar, and honey.
Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and
nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30
minutes. Let cool for 20 minutes, then strain through a fine mesh
sieve, or double layer cheesecloth.
ALMOND RUM CAKE
~Shared by Doe, Oliver, B.C., Canada
This cake is divine when served hot but equally flavorful served at
room temperature. An addition of sweetened whipped cream flavored with
a few tbsps of rum is heavenly.
For the sponge-
1 c milk
1 tbsp sugar
1 1/2 c flour
1 tbsp yeast
Have all ingred at room temp & place in machine. Program for
dough. After 4 mins, press stop & let sponge rest while you do
the rem ingred.
Complete the dough-
1 1/4 c flour
1 tsp b powder
3/4 c - 3 oz very finely ground almonds
3/4 c sugar
6 oz - 1 1/2 sticks, marg, melted
3 extra lg eggs
Have all the ingred at room temp. Sift flour with b powder &
salt into bowl, stir in the ground almonds & set aside. In
separate bowl, whisk tog the sugar & butter, add the almond
extract & whisk in the eggs. Press start & add a third
of the ingred, then half the wet ingred, another third dry, rest of
wet, & the rem dry. Wait until the ingred are moistened before
proceeding with each addition. Use a rubber spatula to scrape down the
sides. Let machine knead until the mix is completely blended. Cut into
the batter with spatula to make sure there are no pockets of dry
ingred. Press stop. Proceed with completing the cake.
For completing the cake-
1/2 c sugar
1/3 c rum
finely grated rind of 1 lemon
Generously butter a 12-c non-stick tube pan. Quickly lift &
twist the baking pan out of the machine & pour batter into
prepped cake pan. Cover cake pan with saran, let dough rise 2 hours.
Preheat 350. Bake cake 45 mins, covering it loosely with foil if it
gets too dark after 30 mins of baking. While cake is baking, make the
glaze. Place all ingred in sm pan over med heat. Stir until the sugar
dissolves, then let boil for 3 mins. When cake is done, cool in pan on
rack for 10 mins, then unmold onto lg cake plate. Using a small spoon,
spoon glaze from pan over top of cake, where it will sink in.
CHIPOTLE-CHICKEN PEACH SALAD
~Shared by Jim D., WA
Chicken:
1 pound boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoons adobo sauce from chipotle can
Dressing
2 ripe peaches (divided use)
1 chipotle pepper
3 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
1 bag hearts of romaine lettuce
1/2 cup red onion, quartered and thinly sliced
1/2 cup coarsely crushed white tortilla chips
Rinse chicken breasts and pat dry. Sprinkle with salt and pepper, to
taste, and brush with 1 tablespoon adobo sauce. Grill over medium coals
for about 5 minutes per side or until nicely charred and cooked
through. Chill in refrigerator for 1 hour, then cut into bite-size
strips.
To make dressing: Peel and pit 1 peach. Place in blender with chipotle
pepper, the 1/2 tablespoon adobo sauce, olive oil, lime juice, 1/2
teaspoon salt and 1/2 teaspoon sugar; blend until smooth.
Pit and thinly slice remaining peach and place in a large salad bowl
with the romaine and onion. Drizzle with dressing and toss well to
coat. Top with tortilla chips.
Yields 4 to 6 servings.
Source: California PPN Network
CHICKEN FETTUCINE ALFREDO
~Shared by Linda H., Rosharon, TX
This recipe is absolutely delicious, but not a calorie light dish. We
save it for special occasions.
6 servings
1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese
Cream the butter in a bowl with a wooden spoon until it is light and
fluffy. Beat in the cream a little at a time, and then beat
in 1/2 cup grated Parmesan cheese, a few tbsp at a time. Cover the bowl
and set it aside (refrigerate if not ready to use, but bring to room
temperature before use).
Prepare the chicken and keep it warm. You can use leftover chopped
cooked chicken, or dice skinless, boneless chicken meat and saute in
olive oil or butter a few minutes until cooked but still
tender. Season as you like.
Set a large pasta bowl or casserole in a 250 oven to heat while you
cook the fettucine.
Bring the water and salt to a rolling boil in a large stock pot. Drop
in the fettucine and stir gently with a wooden spoon or fork for a few
moments to prevent strands from sticking. Boil, stirring occasionally
until the pasta is tender (soft, but al dente or resistant to bite).
Immediately drain the pasta into a colander. Make sure it's completely
drained before tranferring to the hot pasta bowl. Add the chicken and
the creamed butter and cheese mixture and toss with the fettucine and
chicken until every strand is well coated. Season with salt and freshly
grated pepper.
Serve at once and pass grated Parmesan cheese.
TIM HORTON'S-STYLE CHILI
~Shared by Jim H., Calgary, Alberta, Canada
This is a copycat recipe for the chili served at Tim Hortons in Canada
and Northern US. Enjoy! ~by Celticevergreen
3 1/4 hours
15 min prep
Serves 4
1 lb extra lean ground beef
1 large onion, minced
1 teaspoon chili powder
1 (15 ounce) can red kidney beans
1 (15 ounce) can pork and beans in tomato sauce
1 (10 ounce) can diced tomatoes
1 green pepper, diced
2 tablespoons vinegar
2 teaspoons garlic powder
Brown ground beef with the onion and a few shakes of chili powder.
Add to either a large pot or Crock Pot. Add the rest of the ingredients
and stir well.
If you are doing it on the stove, simmer for a couple of hours,
stirring often.
If you are doing it in a crock pot, cook on low for 9-10 hours.
Source: Recipezaar
CHRISTMAS MICE COOKIES
~Shared by Treva, NC
2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers), divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)
In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup
crumbs and sour cream. Cover and refrigerate for 1 hour or until easy
to handle.
For each mouse, roll about 1 tablespoon chocolate mixture into a ball,
tapering one end to resemble a mouse. Roll in remaining chocolate
crumbs to coat. Position nonpareils for eyes, almond slices for ears
and licorice pieces for tails.
Yield: 1-1/2 dozen.
CARAMELIZED PEAR STRUDEL
~Shared by Ann S., Mims, FL
Serves 10
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
3 large pears, peeled and finely chopped
1/2 cup fresh or frozen cranberries, thawed
2 tablespoons butter
1/2 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
6 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon confectioners' sugar
Directions
In a large bowl, combine sugar and cornstarch. Add pears and
cranberries; toss gently to coat. In a large nonstick skillet, melt
butter over medium-high heat. Add fruit mixture; cook and stir for 7-8
minutes or until cranberries pop. Stir in the dried cranberries,
ginger, orange peel and cinnamon. Cool.
Line a baking sheet with foil and coat the foil with cooking spray; set
aside. Place one sheet of phyllo dough on a work surface; coat with
cooking spray. (Until ready to use, keep phyllo covered with plastic
wrap and a damp towel to prevent drying out.) Repeat five times with
remaining phyllo. Spread cranberry mixture over dough to within 1 in.
of edges. Fold in sides. Roll up, starting at a long side. Place seam
side down on prepared baking sheet.
Bake at 400F for 20-23 minutes or until golden brown. Remove from pan
to a wire rack to cool. Dust with confectioners' sugar before serving.
Source: Simple Solutions Corporation
BAKED APPLE PANCAKE
~Shared by Carol, Tupper Lake, NY
Served as a side with breakfast, it is a nice with eggs and ham,
sausage or bacon!!
1 cup pancake mix
2/3 c. milk
2 tbsp oil
1 egg, beaten
1/4 c. margarine
1/3 c. packed brown sugar
2 medium apples, peeled and sliced
maple syrup
Preheat oven to 350°. Combine in a medium mixing bowl the
pancake mix, milk, oil and egg. Melt the butter in an 8-inch
oven proof skillet. Mix in brown sugar and apple slices;
saute until sugar is dissolved. Pour batter over apple
mixture. Cook, uncovered, over medium heat until bubbles form
on top of pancake. Bake in oven at 350° for 15-20 minutes or
until golden brown. Invert on a serving platter.
Serve with syrup.
Source: Best
Damn Desserts From Bear Wallow to Goosehorn by LaVece Hughes
BRANDY PECAN PIE
~Shared by Marilyn, Canton, OH
2 eggs, beaten
1/2 cup half-and-half cream
3/4 cup white sugar
2 teaspoons all-purpose flour
1/2 teaspoon salt
1 Tbsp. molasses
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 Tbsp. brandy
1 cup coarsely chopped pecans
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F.
In a large bowl, beat eggs together with half-and-half.
Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy.
Stir in pecans; pour into pie crust.
Bake in preheated oven for 40 to 50 minutes, or until done.
CHICKEN FRIED STEAK
~Shared by Leasa, IA
2 lbs round steak, tenderized or cube steaks
2 C buttermilk
2 C flour or bread crumbs (I like Panko crumbs)
1 t salt
1 t garlic powder
1 t pepper
Oil of choice for frying
Cut the steak into serving size pieces. Soak the beef in the
buttermilk, cover and refrig for 2 hrs or overnite.
Mix together the flour, salt, garlic and pepper and the mix in a large
flat plate or pie pan. Coat the steak, 1 piece at a time in
the flour mix. Heat the oil in a large pan and fry the beef
until golden brown on both sides. Serve with milk gravy and
mashed potatoes.
CHICKEN AND RICE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (3 1/2 lb.) chicken
3 qt. Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 cup raw brown rice
Rinse chicken well in cold water. Place in large pot along with 3/4 of
water, salt, peppercorns, bay leaf and parsley. Bring to a boil and
skim to remove any foam from surface. Reduce heat; add cubed carrots,
celery and onion (press cloves into onion). Cover and simmer for 1 hour
or until chicken is tender. Skim off fat. Lift out chicken; let cool
slightly. Remove celery, onion with cloves and bay leaf; discard. Add
rice to broth and simmer slowly until tender. Meanwhile, remove chicken
from bones; cut into bite-size pieces. Return chicken to broth and heat
thoroughly (allow about 20 minutes). Garnish with parsley.
Yields about 2 quarts.
DEEP-FRIED HAM
~Shared by Johnny, LA
Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey
In a large plastic tub, place all of the brine ingredients and stir
until dissolved. Place the ham in the brine and refrigerate overnight.
The following day, take the ham out of the brine and dry well.
Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees
F. *Cook's Note: For a larger ham, use less oil as the larger the ham,
the more liquid displacement there will be.
Place the ham carefully inside the fryer. There is a lot of moisture in
the ham, the oil will bubble up intensely, so be careful and lower it
very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked
when it is 160 degrees F. inside. Check it with an instant-read
thermometer to make sure it is cooked.
Remove the ham carefully letting it cool off and drain of excess oil
for about 10 to 15 minutes.
Glaze:
Combine all the ingredients in a medium saucepan on low heat and let
reduce until a syrupy consistency. Let the glaze cool slightly and then
pour it over the deep fried ham. Serve any extra glaze on the side at
the table.
Source: Paula Deen
GRAMMIE'S CRANBERRY SALSA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 cup cranberries, coarsely chopped
2 yellow bell peppers, chopped
1 fresh red chile pepper, chopped
1 red onion, chopped
1 clove garlic, finely chopped
1/2 cup fresh cilantro leaves
1/4 teaspoon ground cumin, or to taste
Mix frozen orange juice concentrate, cranberries, yellow bell peppers,
red chile pepper, red onion, garlic, cilantro, and cumin seeds together
in a serving dish. Stir to combine.
MOCK SPOON BREAD
~Shared by Doe, Oliver, B.C., Canada
If you love cornbread the sharp cheddar & smoky bacon flavor in
this will make you think you’ve gone to heaven.
1.5 lb loaf -
1/4 c milk
1-10oz/284ml can cream style corn
1 tsp salt
1 tbsp honey
2 3/4c flour
3 slices crisp cooked bacon, crumbled
1/3 c cornmeal
1/2 c shredded old cheddar
1 tsp bread machine yeast
2 lb loaf -
1/2 c milk
1-10 oz can cream style corn (284ml)
1 tsp salt
1 tbsp honey
3 c flour
4 sl crisp bacon, crumbled
1/2 c cornmeal
3/4 c shredded old cheddar
1 tsp bread machine yeast
Select basic cycle. The 1.5lb recipe contains the same amount of yeast
as the 2lb.
Variation- Substitute 3-4 oz of cooked smoked ham for the bacon.
TRIPLE CHEESE SPAGHETTI
~Shared by Jim D., WA
INGREDIENTS
6 oz. uncooked spaghetti
3/4 cup ricotta (or cottage) cheese
1/2 cup (2 oz.) grated Romano cheese
2 cups (16 oz. jar) spaghetti sauce
1 teaspoon basil
2 teaspoons oregano
1/4 teaspoon black pepper
4 oz. mozzarella cheese, shredded
DIRECTIONS
1. Cook spaghetti according to package directions. Drain. Preheat oven
to 350 degrees F (176 degrees C).
2. In a large bowl, mix the ricotta and Romano cheeses, 1 cup of
spaghetti sauce, basil, oregano, and pepper. Save the remaining
spaghetti sauce.
3. Dump the cooked spaghetti into the bowl with the cheese mixture.
Stil until well coated. Pour into a greased casserole dish. Top pasta
with the shredded mozzarella cheese.
4. Cover with lid or foil and bake 20 minutes. Remove cover. Continue
baking until cheese bubbles then remove from the oven. Let stand for 3
minutes.
5. Cut into 4-6 servings. Top each serving with some saved spaghetti
sauce.
YIGANDES ME SPANAKI
Spinach, Bean, and Feta Cheese Oven Casserole
~Shared by Linda H., Rosharon, TX
This is a delicious meatless oven casserole that combines the classic
tastes of spinach with green onion, leeks, dill, and feta cheese,
combined with giant beans (yigandes) or lima beans. It can also be made
with frozen spinach and, when fresh tomatoes may not be available,
canned can be substituted.
1 1/2 pounds of frozen chopped spinach, thawed
1 pound of yigandes beans (or large lima beans) – use frozen
1 leek, just the white stalk, finely chopped
1 bunch of green onions, finely chopped
1 bunch of fresh dill, thick stems removed, finely chopped
1/2 pound of feta cheese, crumbled
3 medium-large ripe tomatoes, peeled and seeded, finely chopped (or a
14.5 oz can of chopped tomatoes, drained)
1/2 cup of olive oil
3/4 cup of dried bread crumbs
2 teaspoons of sea salt
1/4 teaspoon of freshly ground pepper
Taking one handful of spinach at a time, squeeze gently but firmly over
the sink to remove most excess liquid, and place spinach in a colander.
When all the spinach has been squeezed, toss with salt and set aside to
drain.
Prepare remaining ingredients.
Preheat oven to 340°F (170°C). Oil an 11X14 inch (or equivalent)
roasting or baking pan (with 2 1/2 inch sides).
In a large bowl or plastic tub, combine spinach, onions, leeks, dill,
and 1/2 the feta cheese. Toss with hands to mix evenly.
Distribute 1/2 the spinach mixture evenly over the bottom of the pan.
Add the beans to make an even layer, and place the remaining spinach
mixture on top. Sprinkle with remaining cheese, then the chopped
tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with
an even dusting of bread crumbs.
Bake at 340°F (170°C) for about 1 hour 30 minutes. Time will vary
depending on the amount of liquid released by the spinach, so check
early and keep checking until the bottom of the pan has just a little
oil left.
Remove from oven and let sit for 20-30 minutes before serving. This
dish is generally served warm or at room temperature.
Yield: serves 6-8, depending on appetites
Source: Nancy Gaifyllia, for About.com
YORKSHIRE PUDDING
~Shared by Jim H., Calgary, Alberta, Canada
This recipe comes from Brian Turner, the greatest living Yorkshire
chef. It's chief glory is that all the measurements are by volume so
adjusting it to suit larger or smaller groups is dead easy. I always
use a yogurt container to measure it but you could use a bucket if
you've a large group for which to cater. ~by Ian & Carol Rice
15 min
Serves 4
1 cup plain flour
1 cup egg
1 cup milk
salt
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or drippings in each of several muffin tins
or,
to be truly Yorkshire, a couple of tablespoonsful in a larger roasting
tin and place in the oven until the fat is really hot and beginning to
smoke. Meanwhile combine the rest of the ingredients and beat to form a
batter of the consistency of double cream. If you wish you can add
mixed dried herbs to add a savoury flavour. When the fat is smoking
take the tin out of the oven and place it over a low light so that it
doesn't cool as you add the batter. Pour in the batter. If you're using
muffin tins don't over fill. Remember that the puddings will rise and
puff up. Put the tin back into the top of the oven as soon as possible
and leave for about 20-25 minutes by which time they will be puffed up
and crisp.
When my grandmother used to make Yorkshire pudding to go with the
Sunday roast we would eat it in the true Yorkshire way. That is, as a
first course with just a savoury gravy poured over it. After all, the
idea of Yorkshire pudding is to fill you up so that you don't want so
much of the more expensive meat! If there was any of the pudding left
over as a treat we kids would have it as a desert with Golden Syrup
poured over it. Servings: 4 Ian Rice (Yorkshireman)
Source: Recipezaar
CHRISTMAS PUDDING WITH BRANDY SAUCE
~Shared by Treva, NC
Tip: Use a round cake-cooling rack inside the stockpot.
2 cups shredded peeled sweet potato
1 cup whole wheat flour
3/4 cup raisins
1/2 cup chopped dried apricots
1/3 cup firmly packed brown sugar
1/4 cup stick margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg white
2 tablespoons skim milk
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
Cooking spray
1 & 1/4 cups low-fat vanilla ice cream, softened
2 tablespoons brandy
Combine first 11 ingredients in a bowl; stir well. Combine milk, baking
soda, and vinegar; add to sweet potato mixture, stirring until dry
ingredients are moist.
Press sweet potato mixture into a 6-cup steamed-pudding mold coated
with cooking spray. Cover tightly with foil or lid coated with cooking
spray.
Place mold on a shallow rack in a stockpot; add boiling water to
halfway up sides of mold. Cover and cook in simmering water 3 hours or
until knife inserted in center comes out clean, adding water to
stockpot as needed. Invert pudding onto a plate; cut into 10 slices.
Combine softened ice cream and brandy, stirring with a whisk until
blended. Serve with pudding.
Yield: 10 servings (serving size: 1 wedge and 2 tablespoons
sauce)
CALORIES 219 (24% from fat); FAT 5.8g IRON 1.4mg; CHOLESTEROL 2mg;
CALCIUM 56mg; CARBOHYDRATE 39.5g; SODIUM 204mg; PROTEIN 3.5g; FIBER 3.1g
Source: Cooking Light, November 1996
SPICED NOODLE PANCAKES
~Shared by Ann S., Mims, FL
The delicate rice noodles puff up in the hot oil to give a fabulous
crunchy bite that melts in the mouth. For maximum enjoyment, serve the
golden pancakes as soon as they are cooked and savor the subtle blend
of spices and wonderfully crisp texture.
(Serves 4)
Ingredients:
150 g/5 oz dried thin rice noodles
1 fresh red chili, finely diced
10 ml/2 teaspoons garlic salt
5 ml/1 teaspoon ground ginger
1/4 small red onion, very finely diced
5 ml/1 teaspoon finely chopped lemon grass
5 ml/1 teaspoon ground cumin
5 ml/1 teaspoon ground cilantro (coriander)
Large pinch of ground turmeric
Salt
Vegetable oil, for frying
Sweet chili sauce, for dipping
Method:
Roughly break up the noodles and place in a large bowl. Pour over
enough boiling water to cover, and soak for 4-5 minutes. Drain and
rinse under cold water. Dry on kitchen paper. Transfer the noodles to a
bowl and add the chili, garlic salt, ground ginger, red onion, lemon
grass, ground cumin, cilantro and turmeric. Toss well to mix, and
season with salt.
Heat 5-6 cm/2-2 1/2 inch oil in a wok. Working in batches, drop
tablespoons of the noodle mixture into the oil. Flatten using the back
of a skimmer and cook for 1-2 minutes on each side until crisp and
golden. Lift out from the wok. Drain the noodle pancakes on kitchen
paper and serve immediately with the chili sauce for dipping.
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PUMPKIN PIE BITES
~Shared by Ann S., Mims, FL
The topping, which contributes about 10 calories per bar, is optional,
though I think the crystallized ginger adds a lot of zing to these
tasty bites. They improve with age, so consider making them a day ahead
of serving.
Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water
Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt
Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger
Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking
pan with parchment paper.
Crust: Place 1/2 cup of the oats in a blender and crush them to a fine
powder. Mix the oat flour with the other dry ingredients of the crust
in a medium mixing bowl. Add the apple sauce and water and stir until
well-moistened. If necessary, add additional water a teaspoon at a time
until all flour is moist. Pour it into the prepared pan and press it
into the pan until the bottom is evenly covered.
Filling: Place all the filling ingredients into a blender or food
processor. Process until all ingredients are thoroughly combined. Pour
filling on top of crust and smooth with a spatula.
Topping and Baking: Mix the topping ingredients together and sprinkle
on top of the filling. Bake for 40-45 minutes, until pumpkin is set in
the middle. Remove from oven and run a non-metal knife or spatula
around the edges. Cool for at least 15 minutes before cutting into 48
squares.
Yield: 48 squares
Nutrition Facts
Nutrition (per serving): 68 calories, 8 calories from fat, less than 1g
total fat, 0mg cholesterol, 62mg sodium, 56mg potassium, 13.5g
carbohydrates, 1.3g fiber, 5.8g sugar, 2g protein, 1.2 points.
*Gluten-free results depend on using certified gluten-free oats and
other ingredients.
Source: FatFree
Vegan Kitchen
CARROT CAKE EXTRAORDINAIRE
~Shared by Treva, NC
Glazed in tangy caramel, this carrot cake is a beautiful finish to your
holiday meal.
Servings: 16 servings
Total Time: 2 hours
Ease of Preparation: Easy
Health: Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy
Ingredients:
Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup pecans or walnuts toasted (see Tip)
2 cups sugar
1 cup fruit puree fat replacement
6 tablespoons canola oil
2 large eggs
2 large large egg whites
1 teaspoon vanilla extract
4 cups shredded carrots
Caramel-Buttermilk Glaze:
1 cup sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
Steps:
1: To make cake: Preheat oven to 350°F. Coat a tube pan or Bundt pan
(10- to 12-cup capacity) with cooking spray. Dust pan with flour,
tilting to coat and tapping out the excess.
2: Whisk flour, baking powder and salt in a bowl. Stir in toasted nuts.
Whisk 2 cups sugar, fruit puree fat replacement, oil, eggs, egg whites
and vanilla in another bowl until well mixed. Fold in carrots. Add the
flour mixture and mix just until completely blended.
3: Scrape the batter into the prepared pan. Bake until the top springs
back when lightly touched in the center, 1 hour to 1 hour and 15
minutes. Cool in the pan for 10 minutes, then turn out onto a wire
rack, right-side up. Let cool slightly, but not completely, while
preparing glaze.
4: To make caramel-buttermilk glaze: Mix 1 cup sugar, buttermilk, corn
syrup and baking soda in a heavy saucepan. Place over medium-low heat
and cook, stirring constantly with a wooden spoon, until glaze turns a
light caramel color and foaming starts to subside, 10 to 12 minutes.
Watch carefully; the mixture can scorch easily.
5: Place the still-warm cake on the rack over a baking sheet. Poke cake
all over with a long skewer. Spoon warm glaze over cake, letting it
drip down the sides. Transfer to a serving platter and spoon any glaze
that has dripped onto the baking sheet over the cake. Let cake stand
for 30 minutes to set glaze.
Nutrition: (Per serving)
Calories - 366
Carbohydrates - 68
Fat - 9
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 5
Cholesterol - 27
Dietary Fiber - 2
Potassium - 173
Sodium - 262
Nutrition Bonus - Vitamin A (93 daily value), Selenium (16 dv).
Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at
350°F, stirring once, until fragrant, 7 to 9 minutes.
MEXICAN CHICKEN
~Shared by Maggie, TX
Makes 4 servings
Weight Watcher Points - 6 points*
4 (3 ounce) chicken breasts, boneless and skinless
1/2 cup plain yogurt
2 tablespoons taco seasoning mix
1 cup fat free cheddar cheese cracker crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
Coat chicken breasts with yogurt. Combine cracker crumbs and taco
seasoning. Dredge chicken in mixture. Place in baking dish sprayed with
nonstick spray. Bake uncovered at 350 degrees for 1 hour.
Calories 300 fat 14g fiber 0g Carbohydrate 39g Cholesterol 74mg Sodium
695mg
*Calculated with a Weight Watcher calculator
Source: Weight Watchers, January 2008
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PENNE
PRIMAVERA WITH SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 6 main dish servings
INGREDIENTS
- 8 ounces Dreamfields Penne Rigate (3 cups uncooked)
- 1-1/2 cups baby carrots
- 1-1/2 cups sugar snap peas, about 12 ounces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces fresh shrimp, peeled and deveined
- 1/4 cup white cooking wine
- 1/4 cup grated Parmesan cheese
- 1/2 cup half & half
- 1 tablespoon lemon juice
- 3 cups baby arugula (or spinach)
DIRECTIONS
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap
peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to
the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and
saute for 1 minute. Add carrots, snap peas, salt and pepper and cook
for 2 minutes. Add shrimp and wine and cook until wine has evaporated.
Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable
mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving): Calories: 419; Protein: 30g;
Sodium: 412 mg; Cholesterol: 150 mg; Fat: 11 g; Saturated Fat: 4g;
Dietary Fiber: 7 g; Digestible Carbohydrates: 20g
Source: Dreamfields
Healthy Carb Pasta
CORN BREAD
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 3 tablespoons canola or corn oil
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with
nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl.
Combine the milk, eggs, and oil in a small bowl, add to the dry
ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an
inserted toothpick comes out clean. Remove from the oven and turn out
of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal
portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130,
Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g,
Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: The
New Family Cookbook for People With Diabetes
ROASTED POTATOES, CHICKEN, AND CHEESE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 4 large red potatoes, scrubbed and quartered
- Black pepper to taste
- 2 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1/4 cup fat-free Parmesan cheese, shredded
- 2 cups smoked deli chicken, diced (or use regular cooked
chicken to reduced sodium)
- 1/4 cup balsamic vinegar
- 1/4 cup water
DIRECTIONS
Preheat oven to 350 degrees F. Spray a glass baking dish with nonstick
spray.
Combine ingredients in a large bowl. Pour into the glass baking dish
and cover with foil. Bake for 45 minutes. Uncover and bake for 10-15
minutes more, until potatoes are tender.
Nutritional Information Per Serving (1-3/4 cups): Calories: 267, Fat: 8
g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary
Fiber: 3 g, Sugars: 6 g, Protein: 20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
SALSA BEAN DIP
~Shared by Mary S., Nashville, TN
Yield: 14 servings (2 tablespoons each)
INGREDIENTS
- 3/4 cup mild or medium thick and chunky salsa
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon juice
- 1 teaspoon dark brown chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl. Tap the sieve
occasionally to help the salsa drain until the chunky part remains in
the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and
cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with
baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4
days.
Nutritional Information Per Serving (2 tablespoons): Calories: 36, Fat:
0 g, Cholesterol: 0 mg, Sodium: 74 mg, Carbohydrate: 7 g, Dietary
Fiber: 2 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
CARIBBEAN CHICKEN WITH MANGO SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Mango Salsa:
- 1 cup 1/4-inch diced fresh mango
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 to 2 teaspoons finely chopped pickled jalapeno peppers
- 2 teaspoons lime juice
- 1/8 teaspoon salt
Rest of ingredients:
- 1 pound chicken tenders or 1 pound boneless skinless chicken breast
cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon jerk seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
DIRECTIONS
Just before you are ready to cook the chicken, combine all of the salsa
ingredients and stir to mix well. Set aside.
Rinse the chicken and pat dry with paper towels. Rub some of the jerk
seasoning over all sides of the chicken.
Place the olive oil in a large nonstick skillet and preheat over
medium-high heat. Add the chicken and cook for a couple of minutes on
each side, until nicely browned. Reduce the heat to medium, cover, and
cook for about 3 minutes more, until the chicken is cooked through.
Divide the chicken among 4 serving plates and serve hot, accompanied by
the salsa.
Nutritional Information Per Serving (1/4 of recipe): Calories: 202,
Carbohydrate: 9 g, Cholesterol: 66 mg, Fat: 6 g, Saturated Fat: 1 g,
Fiber: 1.3 g, Protein: 27 g, Sodium: 514 mg, Calcium: 19 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
HOT ARTICHOKE DIP
~Shared by Mary S., Nashville, TN
Yield: 30 (1/4 cup) servings
INGREDIENTS
- 2 (14-3/4 ounce) jars marinated artichoke hearts, drained
- 1 cup fat-free mayonnaise
- 1 cup fat-free sour cream
- 1 cup water chestnuts, chopped
- 2 cups freshly grated Parmesan cheese
- 1/4 cup finely chopped scallions
DIRECTIONS
Cut artichoke hearts into small pieces. Add mayonnaise, sour cream,
water chestnuts, cheese, and scallions.
Pour into slow cooker. Cover. Cook on HIGH 1-2 hours or on LOW 3-4
hours.
Serve with crackers or crusty French bread (not included in nutritional
data).
Nutritional Information Per Serving (1/4 cup): Calories: 57, Fat: 3 g,
Sodium: 170 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g,
Protein: 3 g
Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman Good
TOASTED MUESLI
~Shared
by Mary S., Nashville, TN
Yield:
8 servings
INGREDIENTS
- 2 cups old-fashioned oats (the kind that cook in 5 minutes)
- 3/4 cup sliced almonds or chopped pecans
- 3/4 cup chopped dried apricots, raisins, or mixed dried
fruit
- 1 cup All Bran or Fiber One cereal
- 1/2 cup honey crunch wheat germ
DIRECTIONS
Preheat oven to 350 degrees F.
Spread the oats and nuts over a large baking sheet.
Bake for about 7 minutes, stirring once, until the nuts are lightly
toasted (be careful not to let them burn). Let them cool to room
temperature.
Place the oat mixture in a large bowl. Add the dried fruit, bran
cereal, and wheat germ and stir to mix well. Transfer to an airtight
container and store for up to 1 month.
To serve, place 1/2 cup of the muesli in a serving bowl. Add 3/4 cup
nonfat or low-fat milk or light vanilla yogurt. Stir in and let sit for
5 minutes before serving.
Nutritional Information Per Serving (1/2 cup cereal only): Calories:
201, Carbohydrate: 32 g, Cholesterol: 0 mg, Fat: 7 g, Saturated Fat:
0.7 g, Fiber: 8.3 g, Protein: 8.3 g, Sodium: 33 mg, Calcium: 66 mg
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fruit, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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SAVORY
TOMATO SOUP
~Shared by Pat, Merritt Island, FL
Serves 2, can be doubled
INGREDIENTS:
1/4 C celery, chopped
2 Tbs green onions, chopped
2 tsp ap flour
1 (8 oz) can stewed tomatoes
1 C water
1/4 C dry white wine or water
1 chicken bouillon cube
2 sliced crisp bacon, crumbled
DIRECTIONS:
Cook celery anad onion in a butter till tender but not brown.
Blend in flour. Add remaining ingredients; cook and stir till
slightly thick.
Reduce heat; cook slowly 15 minutes, stirring occasionally.
Garnish with bacon.
FIVE-SPICE PORK AND RICE STIR-FRY
~Shared by Mary S., Nashville, TN
1 package microwaveable brown rice (to make 1-1/2 cups cooked)
Salt and freshly ground pepper
1/4 cup, fat-free, low-salt chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five-spice powder
3 medium garlic cloves, crushed
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
3/4 pound pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 cup)
1 tablespoon flour
2 tablespoons slivered almonds
Cook rice in the microwave according to package instructions. Measure
out 1 1/2 cups (save the remainder for another meal), season to taste
with salt and pepper, and set aside. Mix broth with vinegar, five-spice
powder, garlic and soy sauce; set aside. Heat oil in a wok or nonstick
skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add
red bell pepper and continue to stir-fry 1 minute. Sprinkle flour over
ingredients and toss. Add broth mixture to wok and stir-fry 2 minutes.
Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to
heat. Divide rice between 2 dinner plates and top with pork mixture.
Sprinkle almonds on top.
Yield: Serves 2
BLUE RIBBON TACO SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/3 lb. hamburger
1/2 med. onion, chopped
1 tbsp. taco seasoning
1/4 c. water
2 c. lettuce, shredded
1/2 c. refried beans
1/2 c. grated cheese
1/2 med. tomato, chopped
1 tbsp. sliced olives
1 tbsp. sour cream
1/2 c. salsa
1 fried flour tortilla, for bowl
Brown hamburger and onion in small fry pan; drain fat. Add taco
seasoning and water. Cook uncovered until all water is evaporated.
While cooking, shred lettuce, grate cheese and chop tomatoes. Heat
beans. To make salad, place lettuce in tortilla bowl, top with warm
refried beans, meat, cheese, tomato, olives and sour cream. Serve salsa
on the side for dressing.
CHICKEN WELLINGTON CASSEROLE
~Shared by Maggie, TX
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
Dash pepper
1 (4 ounce) package refrigerated crescent rolls
In a skillet, cook chicken in butter 3-4 minutes on each side.
Place chicken in a greased 3-cup baking dish.
In a bowl, combine cream cheese, mushrooms, onion, salt and pepper.
Spoon over chicken.
Unroll dough into one long rectangle; seal seams and perforations. If
necessary, trim dough to fit top of dish and patch together by
overlapping edges. Pinch edges to seal. Place over filling.
Bake, uncovered, at 350 degrees F for 20 minutes or until heated
through.
Yields: 2 servings
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POTATO
LATKES
Traditionally served during Hanukkah, these delicious potato pancakes
are crisp on the outside and a bit creamy in the center. You can serve
it with applesauce like some people do, but adding a slice of fresh
apple cuts some of the sweetness and adds a fresh, bright taste.
Ingredients
1 pound russet potatoes, peeled
1 small onion
1 large egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup canola oil
1/3 cup sour cream
1 apple, cut into small wedges
Directions
1. Using a hand grater on the large holes, grate the potato and the
onions. Place between two paper towels and roll up, jelly roll style.
Squeeze out as much liquid as possible. Place in a medium bowl and add
the egg, salt and pepper and mix well.
2. In a large frying pan, add about 3 tablespoons of oil and heat until
hot over medium high heat. Line a plate with 2 paper towels and set
next to the stove.
3. Working 3 at a time, heap about 2 tablespoons of the potato mixture
into the pan and spread out with a fork to make a 3-inch circle. Reduce
the heat to medium and cook until golden brown, about 3 to 5 minutes,
turn over and cook another 3 to 5 minutes until golden brown.
4. Remove and place on paper towel-lined plate. Season with additional
salt if desired. Add more oil as needed. Keep warm in the oven on 175
degrees F. Dollop each latke with sour cream and an apple wedge. Serve
warm.
Source: iVillage
CHRISTMAS BREAKFAST SAUSAGE CASSEROLE
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
12 ounces mild Cheddar cheese, shredded, divided use
(I also add about 6 strips of bacon)
Crumble sausage into a medium skillet. Cook over medium heat until
evenly brown; drain. (If using bacon, cook until crisp, drain, crumble
and reserve for baking time.)
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add
the sausage, bread cubes, and 8 ounces of the cheese, and stir to coat
evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in
the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to
325 degrees F (165 degrees C). Sprinkle 4 ounces of cheese and the
bacon over casserole. Bake for an additional 30 minutes, or until set.
DELI STYLE HAM SALAD
1/2 cup miracle whip
1 Tbsp. prepared yellow mustard
sprinkle of celery seed
1 1/2 cups ham, diced
2 maraschino cherries
1-2 Tbsp. cherry juice
2 hard boiled eggs, peeled and chopped
1 Tbsp. sweet pickle relish
In food processor, combine ham, cherries, hard boiled eggs, relish and
cherry juice. Pulse until all ingredients are well combined and are
almost paste-like. It should almost stick together in a ball when
removed from processor. In small bowl combine miracle whip, mustard and
celery seed. In a bowl, combine the dressing mix with the ham mixture,
place in refrigerator and allow to cool. Use as spread on sandwiches or
crackers.
VELVEETA CHICKEN
2 cans Ro-Tel tomatoes
2 cans cream of chicken soup
1 can cream of mushroom soup
1 block Velveeta cheese (16 ounces)
6 boneless, skinless chicken breasts
1 bag Doritos
Boil the chicken breast then break them apart into shreds. Mix the
shreds of chicken in a pot with remaining ingredients except
Doritos.
Crumble the Doritos into the bottom of deep baking dish. Spread the
chicken mixture over the Doritos. Bake for 30 minutes at 350 until it
thickens.
QUICK-N-EASY LEMON PIE
I don't often 'do' desserts but I'd eat this any day!
1 can condensed milk
1 can lemonade frozen concentrate
1 large container Cool Whip topping
Graham-cracker pie crust (or vanilla wafers)
Mix condensed milk, frozen lemonade, and Cool Whip topping together,
and pour into graham-cracker crust or over vanilla wafers. Garnish with
additional Cool Whip if you desire. Chill for 2 hours. Leftovers should
be refrigerated.
CREAMED CORN WITH BACON AND LEEKS
6 ears fresh corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon
1 cup chopped leek
Cut kernels from ears of corn to measure 3 cups; using the dull side of
a knife blade, scrape milk and remaining pulp from cobs into a bowl.
Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and
pepper in a food processor; process until smooth.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble
bacon. Add leek to pan; cook 2 minutes, stirring constantly. Add pureed
corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan.
Bring to a boil, reduce heat, and simmer 3 minutes or until slightly
thick. Stir in crumbled bacon just before serving.
Yield: 6 servings.
CALORIES 151 (27% from fat); FAT 4.6g (sat 1.7g,mono 1.9g,poly 0.8g);
IRON 0.8mg; CHOLESTEROL 9mg; CALCIUM 111mg; CARBOHYDRATE 23.1g; SODIUM
325mg; PROTEIN 7g; FIBER 2.4g
LAYERED PICNIC PASTA SALAD
12 ounces bow tie or other medium pasta
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 ounces prosciutto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated
Cook pasta according to directions, drain. Return to cooking pan and
toss with 2 tablespoons of the vinaigrette dressing.
Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes,
mushrooms and prosciutto on pasta. Top with remaining pasta. Sprinkle
with basil and pour remaining dressing evenly over salad. Sprinkle with
Parmesan cheese.
Chill until ready to serve. Toss immediately before serving to evenly
coat dressing.
MONTEREY JACK RICE
This goes well with baked fish or chicken. Nice and creamy. And cheesy!
2 cups sour cream
3/4 cup white rice, prepared
2-ounce can diced green chilies (optional but delicious)
1 cup shredded Monterey Jack cheese
Mix sour cream, rice and chilies; arrange in layers with cheese in an
ungreased 1-1/2 quart casserole dish. Bake at 350 degrees for 15
minutes or until golden.
COCONUT JOYS
Very pretty on a holiday cookie tray.
Ingredients
1/2 cup butter or margarine
2 cups sifted powdered sugar
3 cups flaked coconut
1/3 cup semisweet chocolate morsels
Preparation
Melt butter in a saucepan over low heat; remove from heat. Stir in
sugar and coconut; shape into 3/4-inch balls. Chill until firm.
Place chocolate morsels in a small heavy-duty zip-top plastic bag;
seal. Submerge in hot water until chocolate melts. Snip a tiny hole in
1 corner of bag, and drizzle chocolate over coconut balls. Store in
refrigerator.
Makes 3 1/2 dozen.
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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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