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A
to Z
Recipes
December 24, 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 - but on Thursday. This has been one of
those weeks when there's not enough days and hours to get things done
around here. Work keeps me busy enough but squeeze in another dental
appointment and a few trips to the store and poof! Time is gone. Sorry
for being late but I do hope this issue is worth the wait for you. I
pray each of you has a blessed Christmas
spent with loved ones. That is truly the finest gift on earth.
The current Monthly Theme topic is Healthier Recipes.
The theme topic ends on next Thursday so 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.
There's so much for you today that we should get right to it. Enjoy!
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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Christmas
is a
time when you get homesick – even when you’re home.
~Carol Nelson
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Judas
Asparagus
~Shared by Jim D., WA
If you need a laugh today, then THIS should do it!
A child was asked to write a book report on the entire Bible.
This is amazing and brought tears of laughter to my eyes.
I wonder how often we take for granted that children
understand what we are teaching???
Through the eyes of a child:
The Children's Bible in a Nutshell
In the beginning, which occurred near the start, there was nothing but
God, darkness, and some gas. The Bible says, 'The Lord thy
God is one, but I think He must be a lot older than that.
Anyway, God said, 'Give me a light!' and someone did.
Then God made the world.
He split the Adam and made Eve. Adam and Eve were naked, but
they weren't embarrassed because mirrors hadn't been invented yet.
Adam and Eve disobeyed God by eating one bad apple, so they were driven
from the Garden of Eden......Not sure what they were driven in though,
because they didn't have cars.
Adam and Eve had a son, Cain, who hated his brother as long as he was
Abel.
Pretty soon all of the early people died off, except for Methuselah,
who lived to be like a million or something.
One of the next important people was Noah, who was a good guy, but one
of his kids was kind of a Ham. Noah built a large boat and
put his family and some animals on it. He asked some other people to
join him, but they said they would have to take a rain check.
After Noah came Abraham, Isaac, and Jacob. Jacob
was more famous than his brother, Esau, because Esau sold Jacob his
birthmark in exchange for some pot roast. Jacob had a son
named Joseph who wore a really loud sports coat.
Another important Bible guy is Moses, whose real name was Charlton
Heston. Moses led the Israel Lights out of Egypt
and away from the evil Pharaoh after God sent ten plagues on Pharaoh's
people. These plagues included frogs, mice, lice, bowels, and
no cable.
God fed the Israel Lights every day with manicotti. Then he
gave them His Top Ten Commandments. These include: don't lie, cheat,
smoke, dance, or covet your neighbor's stuff.
Oh, yeah, I just thought of one more: Humor thy father and thy mother.
One of Moses' best helpers was Joshua who was the first Bible guy to
use spies. Joshua fought the battle of Geritol and the fence
fell over on the town.
After Joshua came David. He got to be king by killing a giant
with a slingshot. He had a son named Solomon who had about
300 wives and 500 porcupines. My teacher says he was wise,
but that doesn't sound very wise to me.
After Solomon there were a bunch of major league prophets.
One of these was Jonah, who was swallowed by a big whale and then
barfed up on the shore.
There were also some minor league prophets, but I guess we don't have
to worry about them.
After the Old Testament came the New Testament. Jesus is the
star of The New. He was born in
Bethlehem in a barn. (I wish I had been born in a
barn too, because my mom is always saying to me, 'Close the door! Were
you born in a barn?' It would be nice to say, 'As a matter of fact, I
was.')
During His life, Jesus had many arguments with sinners like the
Pharisees and the Republicans.
Jesus also had twelve opossums.
The worst one was Judas Asparagus. Judas was so evil that
they named a terrible vegetable after him.
Jesus was a great man. He healed many leopards and even
preached to some Germans on the Mount.
But all those guys put Jesus on trial before Pontius the
Pilot. Pilot didn't stick up for Jesus. He just
washed his hands instead.
Anyways, Jesus died for our sins, then came back to life
again. He went up to Heaven but will be back at the end of
the Aluminum.. His return is foretold in the book of
Revolution.
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Cooking
for Kids - Reindeer Food
~Shared by Ann S., Mims, FL
Reindeer Food
Reindeer food (also sometimes called Magic Reindeer Food or Magic
Reindeer Dust) is for Santa's reindeer. After all, they get hungry on
Christmas Eve, too!
Ingredients:
1 cup rolled oats
2-6 Tbsp red colored sugar
2-6 Tbsp. green colored sugar
Preparation:
Mix the ingredients together and place in a plastic bag, adding as much
colored sugar as you like for a festive effect.
Tie with a ribbon and attach the following poem:
Sprinkle this reindeer food outside tonight.
The moonlight will make it sparkle bright.
As the reindeer fly and roam.
This will guide them to your home.
Source: Stephanie Gallagher, About.com
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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
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Please use this email
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See the A to Z
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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
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One
Egg
~Shared by Leasa, IA
It's hardly enough for breakfast,
It isn't enough when you bake,
It isn't sufficient when you make a merinque,
Or cookies or a cake.
It doesn't go far in a salad,
Though you devil it, slice or chop it.
But it cover the floor from wall to wall if you drop it!
Flu Square Dance
~Shared by Treva, NC
Choose your partners, one and all,
Aspirin, Advil, or Tylenol!
Now fling those covers with all you've got,
One minute cold, the next minute hot,
Circle right to the side of the bed,
Grab the tissues and Sudafed.
Back to the middle and don't goof off;
Hold your stomach and cough, cough, cough
Forget about slippers, dash down the hall,
Toss your cookies in the shower stall.
Remember others on the brink;
Wash your hands; wash the sink.
Wipe the doorknob, light switch too,
By George, you've got the it, you're doing the Flu!
Little Johnny
~Shared by Johnny, LA
Because of an ear infection, Little Johnny, had to go to the
pediatrician. The doctor directed his comments and questions to Little
Johnny in a professional manner. When he asked Little Johnny, "Is there
anything you are allergic to?" Little Johnny nodded and whispered in
his ear.
Smiling, the pediatrician wrote out a prescription and handed it to
Little Johnny's mother. She tucked it into her purse without looking at
it.
As the pharmacist filled the order, he remarked on the unusual food-
drug interaction Little Johnny must have.
Little Johnny's mother looked puzzled until he showed her the label on
the bottle. As per the doctor's instructions, it read, "Do not take
with broccoli."
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CHRISTMAS FRUITCAKE
~Shared by Treva, NC
You can still decorate a special cake for Santa by reserving some of
the fruit and arranging it on top of the batter. Covering the cake
locks in steam as it cooks, keeping it moist. It's crucial to allow the
cake to "cure" for at least 24 hours in the refrigerator before eating
it; this allows the rum to soak in and all the flavors to marry. Cake
will be very moist.
Cooking spray
2 teaspoons all-purpose flour
1 cup raisins
2/3 cup dried currants*
1/2 cup chopped nuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried figs
1 & 1/2 tablespoons all-purpose flour
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup butter
2/3 cup packed brown sugar
1/2 cup egg substitute
1/2 cup dark rum (such as Myers's), divided
1 teaspoon grated orange rind
1. Preheat oven to 325°.
2. Coat an 8 x 4–inch loaf pan with cooking spray; dust pan with 2
teaspoons flour. Set aside.
3. Combine raisins, dried currants, nuts, dried apricots, dried figs,
and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.
4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry
measuring cup; level with a knife. Combine flour, baking soda, ground
cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.
5. Melt butter in a large saucepan over medium heat. Remove from heat.
Stir in sugar, egg substitute, 1/4 cup rum, and rind. Add flour mixture
to pan, stirring with a whisk until smooth. Gradually fold in fruit
mixture. Spoon batter into prepared pan. Cover with foil.
6. Bake at 325° for 1 hour or until a wooden pick inserted in center
comes out with a few moist crumbs. Pierce top of cake several times
with a wooden pick, and brush the remaining 1/4 cup rum over top of
warm cake. Cool completely in pan on a wire rack. Remove cake from pan.
Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours
before serving.
Yield: 12 servings (serving size: 1 slice)
CALORIES 306 (30% from fat); FAT 10.3g IRON 2.2mg; CHOLESTEROL 20mg;
CALCIUM 54mg; CARBOHYDRATE 48.4g; SODIUM 190mg; PROTEIN 4.5g; FIBER 3.6g
* Not fond of currants?
I use more nuts. If you don't use rum. I suggest using fruit juice. If
cake is baked in a tube pan, a wedge of an apple placed in center will
keep cake moist in air tight container or round Christmas tin.
Source: Cooking Light, DECEMBER 2008
ALMOND CHEESECAKE BARS
~Shared by Johnny, LA
Crust:
2 cups flour
1 cup butter, softened
½ cup powdered sugar
Filling:
1 package (8 oz) cream cheese, softened
½ cup sugar
1 tsp almond extract
2 eggs, lightly beaten
Frosting:
1 ½ cups powdered sugar
¼ cup butter, softened
1 tsp almond extract
4 to 5 tsp milk
Combine flour, butter and powdered sugar. Press onto bottom of a
greased 9X13 pan. Bake at 350º for 20-25 minutes or until golden
brown.
For filling, in a small bowl beat cream cheese, sugar and extract until
smooth. Add eggs; beat on low speed just until combined. Pour over
crust. Bake 15-20 minutes or until center is almost set.
Cool.
Combine frosting ingredients until smooth. Spread over bars. Store in
refrigerator.
SNOWBALLS
~Shared
by Mary H., Montreal, Canada
Here
is a lovely Christmas cookie recipe!
3/4 cup butter or margarine
1/3 cup brown sugar
1 tsp vanilla
1½ cups all purpose flour
1 cup chopped pecans
icing sugar
Cream butter, brown sugar and vanilla together thoroughly. Add flour to
creamed mixture gradually. Mix well. Stir in nuts.
Shape dough into small balls and place on ungreased baking sheets. Bake
at 350o F for 10 to 12 minutes or until golden brown.
Roll in icing sugar while warm. Cool on racks and then roll in icing
sugar again.
Makes about 3½ dozen.
CHOCOLATE BROWNIE CAKE
~Shared by Larry J., Spring Hill, TN
A decadent dessert that's perfect as a holiday gift.
INGREDIENTS:
Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract
Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt
TO PREPARE:
Preheat oven to 350 degrees. With an electric mixer, cream
butter and add sugar and cocoa; mix well. Stir in egg yolks,
blending well. Beat egg whites until stiff; set
aside. By hand, fold sifted flour, nuts, vanilla extract, and
egg whites into creamed mixture. Pour batter into a lightly
greased 9 x 13-inch pan; bake for 35 minutes. When done, cake
should be moist in the center like brownies. Cool and spread
with coffee icing. To make icing, cream butter until lightly
whipped. Gradually add confectioners' sugar, coffee, and
cocoa. The amount of cocoa used depends upon preferred
tasted. Add vanilla extract and salt, blending
thoroughly. Spread over cake.
SERVINGS: 16 - 18
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
ICEBOX SALAD
~Shared by Treva, NC
The top layers of chopped vegetables keep the dressing from soaking and
wilting the bottom layer of lettuce. Believe it or not, this salad
improves after a few hours in the refrigerator. The dressing works its
way into the peas, cucumbers, and radishes, the flavors meld, and the
vegetables become sweeter. Prep Time: 45 minutes, plus at least 2 hours
to chill.
Notes: To prepare fresh peas, bring a large saucepan of water to a
boil. Add peas and 1 tsp. salt. Boil for 1 minute, drain, and plunge
peas into ice water to stop cooking. Drain peas and proceed with step 5.
2 cups plain low-fat yogurt
1 small head romaine lettuce
10 ounce sugar snap peas
1 bunch radishes (about 12)
1 English cucumber
4 green onions
1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes)
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill
4 large leaves fresh mint, minced
1/2 cup finely chopped chives (about 1 bunch)
1. Line a fine-mesh strainer with 2 layers of cheesecloth and put
strainer over a bowl. Put yogurt in strainer, cover with plastic wrap,
and chill 30 minutes.
2. Tear romaine into bite-size pieces, rinse, and dry thoroughly
between layers of paper towels. Arrange lettuce evenly in a 9- by
13-in. baking pan or other 2-qt. dish.
3. Chop sugar snap peas and arrange evenly on top of lettuce. Wash,
trim, and thinly slice radishes. Arrange them on top of sugar snap peas.
4. Peel cucumber, halve lengthwise, and, using a spoon, scoop out and
discard pulpy flesh and small seeds in the center. Cut each cucumber
half lengthwise again and chop. Arrange cucumber on top of radishes.
Trim green onions, thinly slice white and light green parts, and
sprinkle evenly on top of cucumber.
5. If using frozen peas, put in a colander or strainer and run under
hot water for 1 to 2 minutes to thaw. If using fresh peas, follow
cooking instructions in Notes. Dry peas thoroughly on paper towels and
sprinkle evenly over green onions.
6. Transfer yogurt to a bowl (discard liquid beneath strainer). Stir in
oil, salt, and pepper, then stir in dill and mint. Spread yogurt
mixture evenly over salad and sprinkle with chives. Cover with plastic
wrap and chill for at least 2 hours and up to overnight. Serve cold,
cut into 12 pieces.
Note: Nutritional analysis is per serving.
Yield: Makes 12 servings
CALORIES 95 (39% from fat); FAT 4.2g (sat 0.8g); CHOLESTEROL 23mg;
CARBOHYDRATE 10g; SODIUM 205mg; PROTEIN 4.7g; FIBER 2.5g
CHOCOLATE CHUBBIES
~Shared by Ann S., Mims, FL
6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts
Combine first 3 ingredients in a heavy saucepan; cook, stirring often,
over low heat until chocolate melts. Remove from heat; cool slightly.
Beat eggs and sugar at medium speed with an electric mixer until
smooth; add chocolate mixture, beating well.
Combine flour, baking powder, and salt; add to chocolate mixture,
stirring just until dry ingredients are moistened. Fold in chocolate
morsels, pecans, and walnuts.
Drop batter by tablespoonfuls 2 inches apart onto lightly greased
baking sheets.
Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking
sheet 1 minute. Remove to wire racks; cool.
Yield: 3 1/2 dozen
Source: Southern Living, July 2001
PINEAPPLE GLAZE FOR BAKED HAM
~Shared by Jim H., Calgary, Alberta, Canada
15 min - 5 min prep
SERVES 4 -6 , 2 cups
1 cup brown sugar
1 (10 ounce) can crushed pineapple
2 tablespoons lemon juice
1 tablespoon dry mustard or prepared mustard
1 tablespoon cornstarch
1/4 teaspoon salt
Place all ingredients in a small saucepan including the juice/syrup
from the pineapple.
Turn heat on to medium and stir constantly to prevent burning.
Continue to heat until mixture thickens and comes to a boil.
Allow mixture to boil for approximately 1 minute.
If mixture refuses to thicken, add more cornstarch- a little at a time.
(Be sure to mix your cornstarch with a little cold water in a cup to
make a smooth liquidified mixture before adding it to the hot sauce.)
Pour finished sauce into a serving bowl, complete with a ladle, and let
your guests pour it over baked sliced ham.
Source: Recipezaar
FLORENTINE CHEESE TARTS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
(Yield: 2-1/2 dozen)
1/2 cup butter or margarine
1 pound ham, cubed
1 onion, minced
1 10-ounce package frozen spinach, thawed
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
18 eggs
2 tablespoons sugar
1/2 cup all-purpose flour
1 12-ounce can evaporated milk
1 pound shredded Cheddar cheese
1 pound cottage cheese
Preheat oven to 325°F. Spray 30 muffin cups with non-stick vegetable
spray.
In a large skillet, melt butter; add ham, onion, spinach, spices, and
flour. Sauté for 8 minutes or until ham is lightly browned; set aside.
In a large mixing bowl, combine eggs, sugar, flour, evaporated milk,
and cheeses; whisk until well blended. Spoon into prepared muffin cups.
Bake for 30 minutes. Cool complete in pans on wire racks. Slide a knife
around each tart to loosen and remove from pans. Place on a baking
sheet.
Bake for 15 minutes.
CHRISTMAS CANDIED CRANBERRIES
~Shared by Treva, NC
1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries. Prick twice with needle. Boil sugar in
water until it spins a thread. Put in cranberries and cook gently until
syrup jellies when tested from the tip of a spoon. Remove berries one
at a time and place on wax paper. Let stand until dry. Dip the berries
in granulated sugar.
This makes approximately 25. They are decorative and can serve as an
excellent garnish.
BASIL WALNUT FETTUCCINE
~Shared by Linda H., Rosharon, TX
A warm, buttery side dish from our Test Kitchen, Basil Walnut Fettucine
is studded with toasted nuts and lightly flavored with garlic and fresh
basil. It goes well with a variety of entrees. (You could use any other
nutritious, colored fettucine or pasta blend you have on hand.)
1 package (12 ounces) fettuccine
1 teaspoon minced garlic
6 tablespoons butter, divided
1/4 cup finely chopped walnuts, toasted
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Cook fettuccine according to package directions. In a large skillet,
saute garlic in 1 tablespoon butter for 1 minute. Add the walnuts,
basil, salt, pepper and remaining butter; cook and stir for 2 minutes.
Drain fettuccine; add to skillet and toss to coat.
Yield: 6 servings
Source:
Simple & Delicious
VEGGIE
SALAD
~Shared by Jim D., WA
2 cups fresh corn kernels, cut off the cob and blanched in boiling
water so corn kernels are still crisp; or
1 16-oz. can shoepeg corn (small white and sweet kernels)
2 cups fresh peas, blanched in boiling water so peas are just barely
done; or
1 16-oz. can peas.
2 cups fresh green beans, chopped in 2-inch pieces and blanched in
boiling water so beans are still crisp; or
1 16-oz can green beans
1 cup celery, finely chopped
1 cup apple cider vinegar
1 cup sugar
One half cup vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp. lemon juice
Combine all ingredients together in a large bowl. Refrigerate overnight
and serve chilled. You will be surprised at how good this simple recipe
is. Make sure to prepare it the day before so that the flavors have
time to blend. Feel free to add or substitute other ingredients such as
edamame, kidney or black beans. Please use the fresh ingredients if you
are fortunate enough to have them handy.
The Skinny: Use your favorite sugar substitute
OLD FASHIONED SUGAR PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup sugar or brown sugar
1/3 cup flour
1/4 teaspoon salt
1 3/4 cups light cream, warmed
3 tablespoons butter, softened
1/4 teaspoon nutmeg
Preheat oven to 450 degrees F.
Line a 9-inch pie pan with rolled out dough, prick all over with a
fork, then press a piece of heavy-duty foil snugly into the pie shell.
Bake for about 6 minutes, remove the foil and bake about 4 minutes more
until just beginning to brown.
Remove from oven and reduce heat to 350 degrees.
Sift the sugar, flour and salt into a bowl, and stir with a fork; mix
well.
Pour the sugar mixture into the pie shell and spread evenly over the
bottom.
Pour cream over the sugar mixture, completely covering.
Dab the softened butter in bits over the cream.
Sprinkle the nutmeg evenly over the top.
Bake at 350 degrees for 45 minutes or until golden spots form on top.
This may take as long as an hour.
The filling will seem liquid but will become more firm as it cools.
EASY PEPPERMINT DESSERT
~Shared by Treva, NC
Ice cream and chocolate star in this sinful holiday dessert that
sparkles with crushed peppermint candies.
1 package (18 oz) creme-filled chocolate sandwich cookies, crushed
(about 4 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream,
softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes
1. In large bowl, mix crushed cookies and 1/2 cup melted butter. Press
mixture firmly in bottom of ungreased 13x9-inch pan.
2. In another large bowl, stir together ice cream and 2 cups of the
whipped topping; spoon evenly over cookie crust. Freeze about 3 hours
or until firm.
3. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the
chocolate over low heat, stirring constantly. Stir in sugar; gradually
stir in milk. Heat to boiling over medium-high heat, stirring
constantly. Cook and stir 5 minutes or until slightly thickened; stir
in vanilla. Cool completely, about 2 hours.
4. Pour 2 cups of the chocolate sauce evenly over ice cream layer.
Freeze at least 8 hours but no longer than 2 weeks. Cover and
refrigerate remaining sauce.
5. Reheat reserved sauce until just warm. To serve, cut into 5 rows by
3 rows. Top with sauce and remaining whipped topping; sprinkle with
crushed candies.
CHEESE PUDDING
~Shared by Leasa, IA
16 slices day old white bread
4 C grated sharp cheddar
6 eggs
3 C milk
1 t salt
1 t dry mustard
1/4 t paprika
1/2 t Worcestershire sauce
1 stick butter, melted
(I added about 3 green onions sliced)
Butter or "Pam" an 8 cup casserole dish. Cut the bread into 1
inch cubes. Divide the bread and cheese into 3 parts.
Layer the baking dish with 1/3 of the bread cubes and 1/3 of the
cheese. (Sprinkle a few green onions here) and repeat until all are
used up. Beat the eggs and milk together and add the
seasonings.
Slowly pour the egg mix over the bread and cheese and pour the melted
butter on top. Cover and refrigerate overnite.
Preheat oven to 350°. Remove casserole from frig and place in
a larger pan. Pour 2 inches of water in the larger pan and
bake, uncovered, for 1 hr and 15 mins. The pudding will puff
up and be brown on top. Serve right away.
LEMON HORSERADISH NEW POTATOES
~Shared by Pat, Merritt Island, FL
(serves 4)
INGREDIENTS:
1/4 C butter
1/2 tsp salt
1/4 tsp pepper
2 Tbs horseradish
2 Tbs fresh lemon juice
1 1/2 lbs small new potatoes, unpeeled
DIRECTIONS: Preheat oven to 350F.
1. Melt butter in a 2 quart casserole dish in the oven. Stir in salt,
pepper, horseradish and lemon juice. Place potatoes in dish and toss to
coat with butter mixture.
2. Cover and bake in preheated oven for 1 hour, or until potatoes are
tender.
JULEKAGE
(Danish Christmas Fruit Loaf)
~Shared by Treva, NC
Typically baked with candied citrus rind and either spiced apples or
dried fruit (our choice), this rich Scandinavian sweet bread is then
crowned with a sweet, snowy-white glaze.
Dough:
4 & 1/4 cups all-purpose flour, divided
3 tablespoons granulated sugar, divided
1/3 cup chopped almonds
1/3 cup raisins
1/4 cup nonfat dry milk
2 tablespoons chopped candied citron
2 tablespoons chopped candied lemon peel
2 tablespoons chopped candied orange peel
1 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon ground cardamom
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
6 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon fat-free milk
1/8 teaspoon salt
1 large egg
1 tablespoon turbinado or granulated sugar
Glaze:
1/2 cup powdered sugar
2 teaspoons water
1/4 teaspoon almond extract
To prepare dough, lightly spoon flour into dry measuring cups, and
level with a knife. Combine 4 cups flour, 2 tablespoons granulated
sugar, almonds, and the next 8 ingredients (almonds through cardamom)
in a bowl.
Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a
large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten
eggs until well-blended. Gradually add flour mixture; stir to combine.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at
a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour
and 45 minutes. Dough will not double in size.(Press two fingers into
dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch
rectangle on a lightly floured surface. Roll up rectangle tightly,
starting with a short edge, pressing firmly to eliminate air pockets;
pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch
loaf pan coated with cooking spray. Cover and let rise 1 hour and 30
minutes.
Preheat oven to 375°.
Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg;
brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375°
for 45 minutes or until loaf sounds hollow when tapped. Remove from
pan; cool on a wire rack.
To prepare glaze, combine the powdered sugar, water, and almond extract
in a small bowl. Drizzle over loaf.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 234 (26% from fat); FAT 6.7g IRON 1.9mg; CHOLESTEROL
42mg; CALCIUM 47mg; CARBOHYDRATE 37.6g; SODIUM 249mg; PROTEIN 5.9g;
FIBER 1.4g
Breads freeze well in foil or air tight container. I like to bake in
mini foil loaf pans. Wrap in colored clear wrap and add a bow with long
streamers. Makes a wonderful gift to your friend/neighbor.
Source: Cooking Light, NOVEMBER 1999
MEXICAN TORTILLA CHICKEN SOUP
~Shared by Ann S., Mims, FL
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart gluten-free chicken stock, store bought
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (from gluten-free deli-roasted
chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup crumbled cotija cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Place a stockpot over medium heat and coat with 2 tablespoons of the
olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook,
stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20
minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high
flame. When the oil begins to smoke, add the tortilla strips in batches
and fry until they are crisp on all sides. Remove to a paper
towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken
on top of each. Top with the diced avocado and fried tortilla strips
(and cheese if using). Garnish with cilantro and serve with lime wedges.
Yield: 2 quarts
Source: Tyler Florence
CHOCOLATE FINGERS CANDY
~Shared by Barb C., Chula Vista, CA
1 c Powdered sugar
1 c Powdered milk
3 TB Unsweetened cocoa powder
1/3 c Raisins
1/3 c Glace'cherries
1/3 c Mixed candied peel
Vanilla extract
1 c Vegetable shortening, melted
Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and
toss until fruit is well coated. Stir in shortening and a few drops of
vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap.
Pour mixture into pan. Refrigerate until firm. Turn out onto a board
and cut into fingers. Wrap pieces in foil or plastic wrap. Store in an
airtight container in a cool place.
Makes about 32 fingers.
Source:
LilBitsofThisnThat-PSP@Yahoogroups.com
PEPPERMINT CHOCOLATE FUDGE
~Shared by Treva, NC
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 tsp. peppermint extract
1/4 cup crushed hard peppermint candy
Line 8- or 9-inch square pan with wax paper.
Melt chocolate chips with sweetened condensed milk and salt in heavy
saucepan over low heat. Remove from heat; stir in peppermint extract.
Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Remove from pan by lifting edges of wax
paper; peel off paper. Cut into squares.
Yield: About 2 pounds.
BEEF WELLINGTON
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry
Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
Directions
Heat the oven to 425°F. Place the beef into a lightly greased
roasting pan. Season with the black pepper, if desired. Roast
for 30 minutes or until a meat thermometer reads 130°F. Cover
the pan and refrigerate for 1 hour.
Beat the egg and water in a small bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium-high heat. Add the
mushrooms and onion and cook until the mushrooms are tender and all the
liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a rectangle 4 inches longer and 6 inches wider than the
beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom
mixture onto the pastry sheet to within 1-inch of the edges. Place the
beef in the center of the mushroom mixture. Fold the pastry
over the beef and press to seal. Place seam-side down onto a
baking sheet. Tuck the ends under to seal. Brush
the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and a meat
thermometer reads 140°F.
Serving Suggestion: Serve with green beans amandine. For dessert serve
with cheesecake topped with sliced strawberries.
Source: Puffpastry.com
SAUSAGE AND SHRIMP GUMBO
~Shared by Johnny, LA
2 tablespoons vegetable oil
1 pound andouille smoked sausage, cut crosswise into 1/4-inch slices
(chorizo may be substituted)
2 tablespoons flour
1/2 cup chopped yellow onions
1/2 cup seeded and chopped green bell pepper
1 clove garlic, minced
2 cups chicken broth
2 cups sliced fresh okra or 1 (10-ounce) package frozen sliced okra,
thawed
1/2 teaspoon salt, plus more to taste
1/8 teaspoon cayenne, plus more to taste
1/2 teaspoon Tabasco
2 bay leaves
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions, green parts only
Cooked long-grain white rice (optional).
1. Heat 1 tablespoon of the oil in a large saucepan over medium-high
heat. Add the sausage and cook, stirring frequently, until brown, 5 to
7 minutes. Using a slotted spoon, transfer the sausage to a bowl.
2. In the same skillet, heat the remaining tablespoon of oil over
medium heat. Stir in the flour and cook, stirring constantly, until the
roux is light brown, about 2 minutes. Add the onions, bell peppers and
garlic and cook, scraping the brown bits from the bottom, until soft,
about 5 minutes. Stir in the broth and bring to a boil. Add the
sausage, okra, salt, cayenne, Tabasco and bay leaves. Cover, reduce the
heat to medium-low and simmer for 20 minutes.
3. Reduce the heat to low, stir in the shrimp and green onions and
simmer just until the shrimp turn pink, about 5 minutes. Remove the bay
leaves and season to taste with more salt and cayenne. Serve in soup
bowls, over hot rice if you choose.
Serves 6 to 8.
MINT SNOWBALLS
~Shared by Treva, NC
1/2 Cup Icing Sugar
1/2 Cup Shortening
1/2 Cup Butter
1/2 Tsp Peppermint Flavouring
2 Cups All Purpose Flour
1/2 Tsp Salt
Cream sugar, shortning, butter, and extract thourghly. Measure flour
WITHOUT sifting into wax paper, add salt and blend well. Now add dry
ingredients to creamed mixture. Mix well. Form into one inch balls,
place on cookie sheet and cook in 400F oven 8-10minutes. Cool on rack.
Dip tops in icing, pink and green, then in coconut.
Yield 4-4 1/2 dozen.
MEXICALI PASTA TOSS
~Shared by Linda H., Rosharon, TX
8 – oz. pkg. shells (about 2-2/3 cups) cooked and drained
1 12-ounce jar salsa (about 1-1/2 cups)
1 15 to 19-ounce black beans, rinsed and drained
1 10-ounce frozen corn, thawed
Combine pasta shells, salsa, black beans and corn into a large bowl and
serve at room temp. Or... To serve hot: Combine salsa, beans and corn
in large skillet and heat through. Toss with hot shells.
POACHED PEARS WITH VANILLA SAUCE
~Shared by Jim D., WA
3 cups water
2 Tbsp. pure vanilla extract
1 cup sugar
4 - 6 ripe pears, peeled, sliced in half and cored
Combine water, vanilla and sugar in a saucepan. Cook over medium heat
until sugar is dissolved. Add pears and simmer for 20 minutes. Remove
fruit and set it aside to cool. Heat syrup until it thickens slightly.
Place fruit in dessert bowls and pour syrup over top of fruit.
The Skinny: Hey, at least we didn't tell you to add whipped cream on
top of the syrup. Use your favorite sugar substitute.
ALMOND CHERRY BITES
~Shared by Treva, NC
Dried cherries, ground almonds and a drizzle of chocolate make these
cookies festive for the holidays.
15 cookies
Active Time: 30 minutes
Total Time: 1 hour
1/3 cup whole almonds
1/3 cup sugar
2/3 cup coarsely chopped dried cherries
2/3 cup all-purpose flour
2 tablespoons canola oil
1 large egg white
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons chocolate chips or finely chopped dark and/or white
chocolate, for decoration (optional)
Preheat oven to 350°F. Grind almonds and sugar in a food processor to
desired texture: a coarser texture will give you small almond pieces in
the cookie; a fine grind will give great almond flavor without any
crunch from the almonds. (Be careful to not overgrind: you will get
almond paste.) Transfer the mixture to a large bowl. Add cherries and
flour; mix to combine. Add oil, egg white and vanilla and almond
extracts; mix with a wooden spoon until well incorporated. Shape the
dough into walnut-size balls with your hands or a small cookie scoop
(about 1 rounded tablespoon each) and place 1 1/2 inches apart on a
large, ungreased baking sheet. Bake until the bottoms are golden (the
top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool
completely. Melt chocolate (see Tip) and drizzle or pipe onto each
cooled cookie, if desired. Let stand until the chocolate sets.
Nutrition
101 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 15 g
Carbohydrates; 2 g Protein; 1 g Fiber; 4 mg Sodium; 15 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
Tips & Notes Make Ahead Tip: Store in an airtight container for
up to 3 days or freeze without the chocolate drizzle (Step 6) for up to
3 months. Defrost at room temperature before drizzling with chocolate.
Kitchen Tips: To melt chocolate, place chocolate in a bowl and
microwave on Medium for 45 seconds. Stir; continue microwaving on
Medium in 20-second intervals until almost melted, stirring after each
interval. Continue stirring until completely melted. Or place in the
top of a double boiler over hot, but not boiling, water. Stir until
melted. To decorate cookies with melted chocolate, use a pastry bag
fitted with a fine writing tip to pipe the melted chocolate or dip
tines of a fork in chocolate and drizzle. You can improvise a pastry
bag with a small plastic bag. Add melted chocolate to the bag, cut a
tiny hole in one corner and squeeze the chocolate out.
WORLD'S BEST PUMPKIN PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup white sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
1 (15 ounce) can pumpkin puree
1 1/4 cups milk
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, stir together white sugar, brown sugar, salt,
and cinnamon. When these ingredients are well mixed, stir in the eggs
followed by the pumpkin and milk. Transfer mixture to the pie crust.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a
toothpick inserted into the pie comes out clean. Cool before serving.
SWEET POTATO POUND CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup. butter
2 c. sugar
4 eggs
2-1/2 c. boiled, peeled, and mashed sweet potatoes 3 c. flour
1/4 tsp. salt
2 tbsp. baking powder
1 tbsp. soda
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped nuts
1 c. flaked coconut
Cream butter and sugar, add potatoes, and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine
flour, salt, baking powder, soda, nutmeg, and cinnamon. Stir into
creamed mixture, and add vanilla. Dust a little flour over nuts and
coconut. Add to mixture. Put into 10 inch tube pan that has been
greased and dusted with flour. Bake at 350 degrees for 1 hour and 15
minutes. If desired, over hot cake, pour a glaze made of juice and rind
of 1 lemon, juice and rind of 1 orange, and 1 box of confectioners'
sugar.
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CELEBRATION POT PIE WITH PUMPKIN BISCUIT
CRUST
~Shared by Ann S., Mims, FL
Use any combination of baking dishes--several smaller or two
larger--but be sure they're deep enough to hold about 1 1/2-inches
worth of stew plus another inch for the topping. You can easily turn
this into a shepherd's pie by substituting mashed potatoes for the
biscuit topping.
2 pounds potatoes, cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/4-inch cubes
8 ounces mushrooms, quartered
2 large carrots, diced
2 bay leaves
1 teaspoon thyme
1/2 teaspoon rubbed sage
4 cloves garlic, minced
2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper -- or to taste
1 1/2 teaspoon salt (or to taste)
1 1/2 cups frozen baby peas
3 tablespoons nutritional yeast
1 tablespoon mellow white miso
6 tablespoons cornstarch dissolved in 4 tablespoons water
Seitan
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
3/4 cup Imagine No-Chicken Broth, cold (or other veg. broth)
1 tablespoon tahini or other nut butter
Biscuit Topping
2 cups unbleached white flour
2 cups white whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin (canned or cooked and water pressed out)
1 cup unsweetened soymilk -- mixed with 2 tablespoons lemon juice
additional soymilk or water as needed
Put 12 cups of water on to boil in a large (at least 6-quart) soup pot.
Add each vegetable (potatoes, onion, celery, mushrooms, carrots) to the
pot as you chop it. Add the bay leaves, thyme, sage, garlic, poultry
seasoning, onion powder, celery salt, soy sauce, pepper, and salt.
Bring to a boil and reduce heat to simmer uncovered for about 20
minutes.
Meanwhile, prepare the seitan: Mix the dry ingredients in a
medium-sized bowl. Combine the broth and nut butter. Stir the broth
mixture into the dry ingredients until well blended. Knead gently 10
times. Turn out onto a cutting board and press it as flat as possible.
Let it rest for about 5 minutes. Then using a sharp knife, cut it into
1/2-inch cubes. Add the seitan cubes to the simmering vegetables,
taking care to separate them before they go into the pot. Stir well and
simmer for 45 minutes, stirring occasionally.
After 45 minutes, remove the bay leaves and add the peas. Mix the miso
in a small bowl with a little of the hot broth, and then add it to the
stew, along with the nutritional yeast. Stir in the cornstarch mixture
and bring to a boil, stirring often. When mixture thickens, reduce heat
and allow to simmer while you make the biscuits. (If stew does not seem
thick enough, add a little more cornstarch/water.)
(You can make the recipe up until this point the day before serving and
refrigerate the filling. When ready to assemble, reheat the stew as you
make the biscuit topping. Stew should be hot when the biscuits are
placed on top.)
Preheat oven to 400 and oil two or more deep casserole dishes (any
combination of casserole dishes or pie pans to hold about 6 liters).
Mix the dry ingredients for the biscuits in a medium bowl. Stir in the
pumpkin and the soymilk/lemon juice. Add additional soymilk or water a
teaspoon at a time as you stir until all flour is moistened and dough
forms a ball. Turn out onto floured board and knead two or three times.
Roll out to 1/2- inch thick, and cut into circles using a 1 1/2-inch
wide floured glass or biscuit cutter. Gather remaining dough and use it
to cut additional biscuits. You should have between 24 and 30.
(Alternately, cut the biscuit dough to fit the pans, leaving about an
inch all around to allow for dough to expand.)
Pour the stew into the prepared pans, making sure there is at least
1/2-inch free at the top. Place the biscuits on top, spacing them
evenly. Bake until biscuits are lightly browned, 15-20 minutes. Remove
from oven and allow to stand for a few minutes before serving.
Yield: 12-16 servings
Nutrition Facts
Nutrition (per serving): 344 calories, 21 calories from fat, 2.5g total
fat, 0mg cholesterol, 986.1mg sodium, 785.4mg potassium, 63.5g
carbohydrates, 7.7g fiber, 4.4g sugar, 20.3g protein, 6.3 points.
Source: Susan Voisin, FatFree
Vegan Kitchen
CHICKEN ENCHILADA CASSEROLE
~Shared by Maggie, TX
Servings: 6 (1-cup) servings
Carb grams per serving: 23
3/4 cup water
1/2 cup chopped onion
1/2 teaspoon instant chicken bouillon granules
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/2 cup light dairy sour cream
2 tablespoons nonfat dry milk powder
1 tablespoon all-purpose flour
1 1/2 cups shredded cooked chicken breast or turkey breast (about 8
ounces)
1 8-ounce can no-salt-added tomato sauce
1 4-ounce can diced green chile peppers, drained, or 1 or 2 canned
jalapeño chile peppers, rinsed, seeded, and finely chopped
2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
Nonstick cooking spray
4 6-inch corn tortillas, cut into 1-inch-wide strips
1 cup canned black beans or kidney beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Fresh cilantro leaves (optional)
1. Preheat oven to 350 degrees F. For chicken filling: In a medium
saucepan, combine the water, onion, bouillon granules, garlic, and
black pepper. Bring to boiling; reduce heat. Cover and simmer about 3
minutes or until onion is tender. Do not drain. In a small bowl,
combine sour cream, nonfat dry milk powder, and flour; add to onion
mixture. Cook and stir until thickened and bubbly. Remove from heat;
stir in chicken. Set filling aside.
2. In another small bowl, combine tomato sauce, chile peppers, and
snipped cilantro. Set aside.
3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange
tortilla strips in the baking dish. Top with chicken filling. Top with
beans. Top with tomato sauce mixture.
4. Bake for 25 to 30 minutes or until heated through. Sprinkle with
cheese. If desired, garnish with cilantro leaves. Let stand for 5
minutes before serving.
Nutrition Facts Per Serving:
Servings: 6 (1-cup) servings
Calories 219
Total Fat (g) 6
Saturated Fat (g) 3
Cholesterol (mg) 43
Sodium (mg) 420
Carbohydrate (g) 23
Fiber (g) 5
Protein (g) 19
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges:
Starch (d.e.) 1
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 2
Fat (d.e.) 1
Source: Better Homes and Gardens Test Kitchens
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ITALIAN
SPINACH DIP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup frozen cut leaf spinach
- 1 (3 ounce) package nonfat cream cheese, cut into pieces
- 1/2 cup nonfat sour cream
- 1 tablespoon zesty no salt added Italian dressing mix
- Assorted vegetables such as sliced carrots,
jicama, broccoli, zucchini, cauliflower, green pepper, radishes
DIRECTIONS
Place spinach in a microwave-safe medium bowl. Cover with plastic wrap
and vent. Microwave on high power for 3 to 4 minutes or until hot.
Drain well and chop.
Add cream cheese to spinach and stir until cream cheese is softened.
Add sour cream and dressing mix, blending well. Cover and refrigerate
for at least 2 hours or until chilled. Serve with assorted vegetables.
Nutritional Information Per Serving (2 tablespoons): Glycemic Index:
27, Glycemic Load: 1, Calories: 33, Protein: 3 g, Carbohydrate: 4 g,
Dietary Fiber: 1 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 1 g,
Sodium: 201 mg Diabetic Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
HERBED FISH FILLETS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 3 shallots, chopped
- 1 pound sole or flounder fillets
- 1-1/2 teaspoons dried basil leaf, or 3 tablespoons chopped
fresh basil
- 1/2 teaspoon rosemary, crushed
- 1/4 teaspoon pepper
- 1/4 cup vermouth
- 1/4 cup fresh lemon juice
- 1 to 2 tablespoons chopped parsley
DIRECTIONS
Preheat oven to 350 degrees F.
Coat an ovenproof casserole dish with non-stick cooking spray and
sprinkle shallots over bottom.
Rinse fish and pat dry. Sprinkle each fillet with herbs and pepper.
Roll up each fillet starting with widest end.
Place in casserole dish side by side. Pour vermouth and lemon juice
over fish and bake 25 minutes, until fish turns from translucent to
opaque. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 145,
Fat: 2 g, Cholesterol: 36 mg, Carbohydrate: 2 g, Protein: 23 g, Sodium:
66 mg Diabetic Exchanges: 3 Low-Fat Meat
Source: Light
and Easy Diabetes Cuisine by Betty Marks
ARTICHOKE, SHRIMP, AND ROASTED RED PEPPER
PIZZA
~Shared by Mary S., Nashville, TN
Yield: 8 servings (1 piece per serving)
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1 cup water-packed artichoke heart quarters, well drained
- 1 cup pizza sauce
- 1-1/2 cups cooked shrimp
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza
pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.
If making the crust, transfer the dough to the pan. Stretch and shape
the dough by hand and/or with rolling pin into a 12-or 13-inch circle
or 11-by 14-inch rectangle. If using store-bought crust, place it on
the pan.
Remove and discard any coarse outer leaves from the artichoke hearts.
Coarsely chop the hearts.
Spread the pizza sauce over the crust. Sprinkle with artichoke hearts
evenly over the crust. Sprinkle on the shrimp, then the chopped pepper.
Top with cheese.
If using homemade crust, bake for 12 to 15 minutes. If using purchased
crust, bake according to package directions, or until the pizza begins
to brown at edges. Cut into 9 rectangles or wedges and serve.
Nutritional Information Per Serving (1 slice): Calories: 164, Fat: 3 g,
Cholesterol: 49 mg, Sodium: 559 mg, Carbohydrate: 24 g, Dietary Fiber:
2 g, Sugars: 3 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
VERY SPECIAL SPINACH
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 3 (10 ounces) boxes frozen spinach, thawed and drained
- 2 cups low-fat (1%) cottage cheese
- 1-1/2 cups grated fat-free Cheddar cheese
- 3 eggs
- 1/4 cup flour
- 4 tablespoons (1/4 cup) light, soft tub margarine, melted
DIRECTIONS
Mix together all ingredients. Pour into slow cooker. Cook on HIGH 1
hour. Reduce heat to LOW and cook 4 more hours.
Nutritional Information Per Serving (1/8 of recipe): Calories: 160,
Fat: 5 g, Cholesterol: 84 mg, Sodium: 520 mg, Carbohydrate: 11 g,
Dietary Fiber: 3 g, Sugars: 3 g, Protein: 19 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Lean Meat
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman Good
MARINATED ARTICHOKE APPETIZERS
~Shared by Mary S., Nashville, TN
Yield: 24 appetizers
INGREDIENTS
- 24 marinated artichoke quarters, drained
- 24 cherry or grape tomatoes
- 8-ounce block reduced-fat white cheddar or Swiss cheese,
cut into 24 cubes
DIRECTIONS
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick.
Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving (1 appetizer): Calories: 37,
Carbohydrate: 1.8 g, Cholesterol: 5 mg, Fat: 2.1 g, Saturated Fat: 0.6
g, Fiber: 0.7 g, Protein: 3 g, Sodium: 92 mg, Calcium: 84 mg
Diabetic Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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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T
BONES
FOR TWO
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 beef T-bone steaks (1" thick and 12 oz. each)
2 T. olive oil
1/2 C. packed brown sugar
1/2 t. seasoned salt
1/2 t. lemon pepper seasoning
1/2 t. lime pepper seasoning or additional lemon pepper seasoning
1/4 t. garlic powder
Brush steaks with oil. Combine the remaining ingredients; rub over
steaks. Let stand for 10 minutes before grilling.
Grill, covered, over medium heat for 5-7 minutes on each side or until
meat reaches desired doneness (for medium-rare, a meat thermometer
should read 145°; medium, 160°; well-done, 170°).
Yield: 2 servings.
CHICKEN BREASTS IN HERB-MUSTARD CREAM SAUCE
~Shared by Maggie, TX
Serves 2.
1 boneless chicken breast, cut in half
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard
Saute chicken breast halves in a little olive oil until golden brown
and cooked throughout. Remove to a warm plate. Pour off any excess oil
from the pan. Over high heat, add the wine and balsamic vinegar,
scraping the pan and reducing the liquid until thick and syrupy. Add
the heavy cream and boil vigorously, continuously scraping the pan with
a wooden spoon, until the cream is thick and reduced by about half its
original volume.
Remove from heat, stir in the mustard, and spoon over the chicken.
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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CHOCOLATE MINT DESSERT
My kids literally inhale this dessert. Now you know why I don't 'do'
desserts very often, lol.
Prep Time: 20 min
Cook Time: 30 min
Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups HERSHEY'S Syrup*
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)
Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat
until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly
in center. Cool completely in pan on wire rack. Spread MINT CREAM
CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled
dessert. Cover; refrigerate at least 1 hour before serving. Cover;
refrigerate leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick)
softened butter or margarine and 2 tablespoons green creme de menthe
(OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3
drops green food color may be substituted for creme de menthe) in
medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup
HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips in small saucepan over very low heat. Remove from heat;
stir until smooth. Cool slightly.
CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares;
cut each square diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be
substituted for HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe
in Mint Cream Center.
* One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.
Source: Hershey's
CHICKEN CAESAR PENNE CASSEROLE
2 cups uncooked penne pasta
2 cups chopped cooked chicken
3/4 cup creamy Caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
6 ounces Mozzarella Cheese, shredded
1 1/2 cup Caesar-seasoned croutons
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees F.
Cook pasta al dente to package directions. Drain.
Meanwhile, combine all remaining ingredients except croutons and
Parmesan cheese in large bowl. Add pasta and stir to combine. Spoon
into ungreased 2 quart round casserole. Top with croutons and Parmesan
cheese.
Bake for 20 to 25 minutes or until heated through and croutons are
golden brown.
Makes 6 servings.
FRUIT & ALMOND SALAD
4 cups torn salad greens
1 can mandarin oranges, drained
1 cup fresh raspberries
1 cup part skim mozzarella shredded cheese
1/4 cup sliced almonds, toasted
1/4 cup Raspberry & Olive Oil Vinaigrette
1) Combine all ingredients except dressing in large bowl.
2) Drizzle with dressing just before serving. Toss to coat.
3) Garnish with additional cheese and chives, if desired.
WHIPPED CREAM ANGEL FOOD CAKE
2 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar
1 cup whipping cream
3 egg whites
1/2 cup water
1 tsp. vanilla
Sift together the flour, baking powder, salt, and sugar 3 times. Whip
cream until stiff. Beat egg whites until stiff. Combine very carefully.
Add water and vanilla. Gradually fold in dry ingredients. Bake in
layers (2 9-inch cake pans, greased and floured, or angel food cake
pan) in moderate oven (350 F.) until done, about 30 minutes. Serve with
whipped cream and your choice of berries.
Source: Mary Margaret McBride's Enyclopedia of Cooking, 1958
CHEESE MELT RICE CASSEROLE
2 cups water
1 cup long grained rice
1 Tbsp bouillon
16 oz sour cream
1 1/2 cups Colby cheese, grated
1 cup Monterey jack cheese, grated
4 oz green chiles, chopped
1/2 cup red pepper, chopped
pepper to taste
Preheat oven to 350 degrees. In a medium saucepan combine water, rice
and bouillon, bring to a boil, reduce heat and simmer about 15 minutes
until tender. In a small bowl combine all ingredients, reserving 1/2
cup of the Colby.
Turn rice/cheese mixture into greased casserole dish and bake for 25
minutes, top with remaining cheese and bake another 5 minutes to melt.
DOUBLE-CHOCOLATE PEPPERMINT BARK
Adapted from Intermezzo, this comes from one of my fave food blogs.
Cathy really outdid herself on this last-minute candy recipe that goes
together in a flash.
1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Starlight mints
Line a 13 x 9 inch pan with foil. Set aside.
In top of a double-boiler or in microwave (I used the microwave), melt
dark chocolate chips. Spread into prepared pan.
Refrigerate until JUST ABOUT set, about 15-20 minutes. The
just about part is important as this will help meld your chocolate
together.
In top of a double boiler or in microwave, melt white chocolate
chips. Stir in peppermint extract. Spread on top of
dark chocolate. Sprinkle with crushed peppermint candies.
Refrigerate until set, about an hour. Remove from pan and
break into pieces. Store at room temperature.
Source: Noble
Pig
NOODLES WITH BUTTERED CRUMBS
3 quarts water
1/2 tsp salt
1 tbsp vegetable oil
8 ounces thin or medium-wide noodles (about 5 cups)
2/3 cup butter
2 cups cracker crumb (any type of party cracker can be used)
3 tbsp minced fresh parsley or coriander
3/4 tsp poppy seeds
1/4 tbsp black pepper
Paprika
In a very deep kettle, bring the water, salt, and oil to a full rolling
boil over high heat. Sprinkle in the noodles.
Return to a boil. Cover tightly. Remove from heat
and allow the noodles to stand for 25 minutes, or until they are
tender. Drain in a colander. Add 1/3 cup of the
butter to the noodle kettle and melt it over low heat. Return
the drained noodles to the kettle and toss lightly.
Meanwhile, in a medium skillet, melt the remaining 1/3 cup butter over
medium heat. Add the cracker crumbs. Stir and toast
until the crumbs begin to turn golden. Add the parsley or
coriander, poppy seeds, and black pepper. Blend well.
Transfer the buttered noodles to a serving dish. Sprinkle the
buttered crumbs on the top and sprinkle very lightly with the
paprika over all.
Makes 6 servings
Source: Cooking From Quilt Country: Hearty Recipes from Amish
and Mennonite Kitchens
CHEESE STUFFED OLIVES
4 ounces cream cheese, softened
1/2 cup goat cheese, softened
1/4 cup freshly grated Parmesan cheese
8 leaves fresh basil, chopped
1 bulb roasted garlic
salt and pepper to taste
2 (8 ounce) jars jumbo or extra large olives
Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and
salt and pepper into a food processor; pulse until smooth and well
blended. Spoon filling into a cookie press or pastry bag (a plastic
baggie with the corner cut out will also work), and fill olives.
BACON & CHEESE CASSEROLE
Serves 12
1 lb bacon, crisp cooked, drained and crumbled
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar cheese
8 large eggs
2 cups whole milk
1 (16 oz) pkg frozen hash brown potatoes, thawed
Preheat oven to 350°. Lightly grease a 7x11 inch casserole dish. In a
large bowl, beat together eggs and milk. Mix in cheese, bacon, onion
and green pepper. Stir in hash browns and pour mixture into casserole
dish. Cover with foil and bake 45 minutes. Uncover and bake until eggs
have set, 20 to 25 min.
LEMONADE CUPCAKES
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting
Garnishes: chewy candies, colored sugar, and candy sprinkles
Remove 2 tablespoons lemonade concentrate from can, and reserve for
another use.
Combine remaining concentrate, cake mix, and next 3 ingredients in a
mixing bowl. Beat at low speed with an electric mixer until moistened.
Beat at high speed 3 minutes, stopping to scrape down sides. Spoon
batter into 30 paper-lined muffin cups, filling each three-fourths
full.
Bake at 350F for 22 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes
from pans; cool completely on wire rack. Spread evenly with frosting.
Garnish, if desired.
Yield: Makes 30 cupcakes.
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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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