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A
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Recipes
December 27, 2009
Always
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
I hope your Christmas day was wonderful. I worked but got to spend
yesterday with my two youngest kids. I love the Christmas season... and
for more than the celebration of the birth of Christ. I love the sheer
excitement, the sharing of special moments with family. And I adore the
memories (and the making of new ones) of seeing that I found the
perfect gift for loved ones. And don't even get me started on the food.
Cooking and eating holiday foods is a major draw for me. As you know, I
have had some difficulties with eating solid foods due to some recent
oral surgery. But - I am not out of the woods yet and have
not healed as quickly as my doctor's had hoped. I'm still on primarily
soft foods. This fact alone changed this season for me. If you will,
imagine anything associated with your Christmas celebrations. Remove
food from the picture. There you have it... but I so look forward to
better Christmas memories in years to come. I am most grateful to a
co-worker who made Christmas dinner for us on the night of the 25th. He
made Chicken Alfredo but brought me a plate before
adding chicken. Is that the nicest thing? Thanks,
Chris!!!
The current Monthly Theme topic is Healthier Recipes.
The theme topic ends on 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.
Even though I am still 'down in the mouth' (pun intended!) I was able
to gather some of the best recipes from our fellow a2z'ers. THIS has
been a major source of holiday joy for me... the fond family ties we
share here at A to Z Recipes!
We'll see you here again on Wednesday for our last
issue of 2009, 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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"Dear
God, I pray for the cure of cancer. Amen."
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Special
Thoughts
~Shared by Larry Holmes, Toronto, Canada
Author and lecturer Leo Buscaglia once Talked about a contest he was
asked to judge. The purpose of the Contest was to find the most caring
child.
The winner was:
A four-year-old child, whose next door neighbor was an elderly
gentleman, who had recently lost his wife. Upon seeing the man cry, the
little boy went into the old Gentleman's' yard, climbed onto his lap,
and just sat there. When his mother asked him what he had said to the
neighbor, the little boy just said, 'Nothing, I just Helped him cry.'
*********************************************
Teacher Debbie Moon's first graders were discussing a picture of a
family. One little boy in the picture had a different hair color than
the other members.. One of her students suggested that he was adopted.
A little girl said, 'I know all about Adoption, I was adopted..'
'What does it mean to be adopted?', asked another child.
'It means', said the girl, 'that you grew in your mommy's heart instead
of her tummy!'
*********************************************
On my way home one day, I stopped to watch a Little League baseball
game that was being played in a park near my home. As I sat down behind
the bench on the first- base line, I asked one of the boys what the
score was 'We're behind 14 to nothing,' he answered With a smile.
'Really,' I said.. 'I have to say you don't look very discouraged.'
'Discouraged?', the boy asked with a Puzzled look on his face...
'Why should we be discouraged? We haven't Been up to bat yet.'
*********************************************
Whenever I'm disappointed with my spot in life, I stop and think about
little Jamie Scott.
Jamie was trying out for a part in the school play. His mother told me
that he'd set his heart on being in it, though she feared he would not
be chosen.
On the day the parts were awarded, I went with her to collect him after
school. Jamie rushed up to her, eyes shining with pride and
excitement.. 'Guess what, Mom ,' he shouted, and then said those words
that will remain a lesson to me....'I've been chosen to clap and
cheer.'
*********************************************
An eye witness account from New York City, on a cold day in December,
some years ago: A little boy, about 10-years-old, was standing before a
shoe store on the roadway, barefooted, peering through the window, and
shivering With cold.
A lady approached the young boy and said, 'My, but you're in such deep
thought staring in that window!'
'I was asking God to give me a pair of shoes,' was the boy's reply.
The lady took him by the hand, went into the store, and asked the clerk
to get half a dozen pairs of socks for the boy. She then asked if he
could give her a basin of water and a towel. He quickly brought them to
her.
She took the little fellow to the back part of the store and, removing
her gloves, knelt down, washed his little feet, and dried them with the
towel.
By this time, the clerk had returned with the socks.. Placing a pair
upon the boy's feet, she purchased him a pair of shoes.
She tied up the remaining pairs of socks and gave them to him.. She
patted him on the head and said, 'No doubt, you will be more
comfortable now.'
As she turned to go, the astonished kid caught her by the hand, and
looking up into her face, with tears in his eyes, asked her.
'Are you God's wife?'
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Foods
That Will Bring You Luck in the New Year
By: Vicki Santillano
Ringing in the new year with good company and ample spirits is one of
our oldest holiday traditions. Being surrounded by loved ones and
bubbly champagne during the first seconds of January 1 sets the stage
for a joyous future. (Well, aside from the post-celebratory headaches
that some of us will experience in our very near-futures.)
The start of a new year represents hope and promise, and many see it as
a way to start over, to leave the worries and sad events of the
previous year behind and gain a fresh perspective. People all over the
world perform good luck rituals to ensure this optimistic outlook, and
most revolve around copious amounts of food—the ultimate symbol of
prosperity. Because 2008 was full of hardships for so many of us, it
seems even more imperative to make sure that 2009 treats us all a
little better. Here’s hoping that keeping these good-luck staples on
our tables on New Year’s Day will bring about a successful and
plentiful new year.
Greens
Eating green, leafy vegetables is a good idea year-round, but on
January 1, it may bring you more than good health. Because the color
and shape of certain greens is similar to money, many consume
vegetables like kale, chard, and cabbage in the hopes of a wealthier
new year. The color green is also often seen in many countries as
epitomizing growth and abundance. Southerners in the U.S. prefer
collard greens. In Denmark, a popular New Year’s dish is sweetened kale
cooked with cinnamon. People in Germany eat their cabbage in sauerkraut
form.
Black-Eyed Peas
Any legume serves as a symbol of good luck for the new year, but
black-eyed peas are the bean of choice for people in the southern U.S.
This tradition’s origins come from the Civil War days. Vicksburg, a
town in Virginia, was thought to be devoid of food during the battles
until the people there found the peas. The legume has been considered
lucky among Southerners ever since. They eat a dish called Hoppin’
John, which is comprised of black-eyed peas simmered with ham hocks,
spicy seasonings, bell peppers, and rice. It’s usually served with
collard greens and a side of cornbread, which is also representative of
good luck, perhaps because of its golden hue.
Pork
Pigs can be symbols of financial success and progress in life for two
reasons. First, because they’re rich in fat, so they’re seen as signs
of abundance. Secondly, they tend to move forward when scavenging for
food, unlike birds and lobsters, both of which are considered unlucky
to eat on New Year’s Day. Therefore, the pig is a frequent star at New
Year’s feasts. Those in Cuba, Spain, and Hungary roast their pigs and
pig’s feet are a popular side dish in Sweden. In Germany, they take
sausage form and collards in the U.S. just aren’t the same without some
ham hocks thrown in, although eating hog jowls is also believed to
ensure good health.
Lentils
Lentils look like tiny coins, and they expand while cooking, so many
believe they represent economic prosperity in the new year. People in
Germany must really want to cover their luck bases—they eat lentils,
sauerkraut, and pork sausages together on New Year’s Day. That’s a good
luck triple bonus! Not to be outdone, those in Italy eat sausage with
lentils just after the stroke of midnight. Brazilians start their year
with lentils and rice or lentil stew.
Noodles
The longer the noodle, the longer the life—so goes the belief in Japan,
where they eat soba (buckwheat) noodles in soup during their New Year’s
parties to ensure a healthy lifespan. The meal is called toshikoshi,
which translates to “year-bridging.” However, breaking the noodles
while eating them is bad luck, so if you’re making them for your
celebration, be sure to slurp them up instead of biting off smaller
pieces.
Fresh Fruit
Here in the U.S., we usually toast the new year with cocktails and
party poppers. In countries like Spain, Portugal, Mexico, and Peru,
citizens eat twelve grapes when the clock strikes twelve instead
(twelve representing the months in the new year). This act is rooted in
an overwhelmingly large grape harvest in Spain during the early
1900s—harvesters didn’t want the grapes to rot, so they came up with an
enticing reason for citizens to consume them. They came up with the
notion that the taste of the grape—sweet or bitter—will predict what
lies ahead for each month. Not all popular New Year’s fruits foretell
the future, though. Those who celebrate Chinese New Year feast on
tangerines and oranges, and the Turkish favor pomegranates as symbols
of riches.
Fish
Because of the way their silvery scales resemble jewelry, fish are
thought to represent good fortune. In some parts of China and Europe,
they’re also eaten to promote fertility. Pickled herring is on the New
Year’s Day menu in Poland and boiled cod is traditional in Denmark. The
Japanese eat herring roe (fish eggs) and shrimp, Italians consume dried
and salted cod (called baccalà) and in some parts of Germany, people
not only eat carp on New Year’s, but they also walk around with fish
scales in their pockets or wallets for extra good luck.
Circular Desserts
Many people believe that foods shaped like rings or that are round in
form embody the year being properly completed. The Dutch and Hungarians
eat donuts; households in Italy and Holland serve balls of fried dough
sweetened with sugar and honey on New Year’s Eve. Called ollie bollen
in Holland, they are stuffed with sweets like raisins and fruit. Dutch
folklore tells of nasty beings that would cut people’s stomachs open
during the winter, and if the stomachs contained the special pastries,
they were immune to the sword. Sometimes the desserts also have
surprises, such as coins or small trinkets, baked on the inside that
bring good luck to the person who finds them. Mexican and Greek New
Year’s traditions both involve ring-shaped cakes with goodies hidden
inside.
Since most New Year’s revelries revolve around consuming lots of
delicious food and drink, it makes sense to include dishes that are
thought to bring good luck, especially when they are as mouth-watering
as ollie bollen or hot lentil soup. These tasty good luck charms are
definitely finding a way to my table come New Year’s Eve … although I
think I may take a chance and leave the hog jowls off the menu. There’s
only so much prosperity my stomach can handle.
Source: Divine
Caroline
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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
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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
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Please use this email
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See the A to Z
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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
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recipes: "Healthier
Recipes"
As usual, only
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5th Norma in Mattydale, New York
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7th Margie in Kansas
7th Kevin in Belleville, Kansas
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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
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'Twas
The Day AFTER Christmas
~Shared by Jim D., WA
'Twas the day after Christmas, and all through the house,
Every creature was hurtin', even the mouse.
The toys were all broken, their batteries dead;
Santa passed out, with some ice on his head.
Wrapping and ribbons just covered the floor,
While upstairs the family continued to snore.
And I in my T-shirt, new Reeboks and jeans,
Went into the kitchen and started to clean.
When out on the lawn there arose such a clatter,
I sprang from the sink to see what was the matter.
Away to the window I flew like a flash,
Tore open the curtains, and threw up the sash.
When what to my wondering eyes should appear,
But a little white truck, with an oversized mirror.
The driver was smiling, so lively and grand;
The patch on his jacket said, "U.S. POSTMAN."
With a handful of bills, he grinned like a fox,
Then quickly he stuffed them into our mailbox.
Bill after bill, after bill, they still came,
Whistling and shouting he called them by name:
"Now Target, now Best Buy, now Penny's and Sears.
There's eBay and Amazon - you're up to your ears!
To the tip of your limit, every store, every mall,
Now charge away - charge away - charge away all!"
He whooped and he whistled as he finished his work.
He filled up the box, then turned with a jerk.
He sprang to his truck and he drove down the road,
Driving much faster with just half a load.
Then, I heard him exclaim with great holiday cheer,
"Enjoy what you got . . . you'll be paying all year!"
At the Doctor's Office
~Shared by Mary H., Montreal, Canada
A gorgeous young redhead goes into the doctor's office and said that
her body hurt wherever she touched it.
"Impossible!" says the doctor. "Show me."
The redhead took her finger, pushed on her left shoulder and screamed,
then she pushed her elbow and screamed even more. She pushed her knee
and screamed; likewise she pushed her ankle and screamed. Everywhere
she touched made her scream.
The doctor said, "You're not really a redhead, are you?
"Well, no," she said, "I'm actually a blonde."
"I thought so," the doctor said. "Your finger is broken."
Woman Talk
~Shared by Marilyn, Canton, OH
1. Don't imagine you can change a man - unless he's in diapers.
2. What do you do if your boyfriend walks out? You shut the door!
3. If they put a man on the moon - they should be able to put them all
up there.
4. Go for the younger man. You might as well, they never mature anyway.
5. Men are all the same - they just have different faces, so we can
tell them apart.
6. Best way to get a man to do something is to suggest he is too old
for it.
7. Love is blind, but marriage is a real eye-opener.
8. The children of Israel wandered around the desert for 40 years. Even
in Biblical times, men wouldn't ask for directions.
9. If he asks what sort of books you're interested in, tell him check
books...
A Bunch of Bull
~Shared by Johnny, LA
A rancher needs a bull to service his cows but needs to borrow the
money from the bank. The banker who lent the money comes by a week
later to see how his investment is doing. The farmer complains that the
bull just eats grass and won't even look at the cows. The banker
suggests that a veterinarian have a look at the bull.
The next week the banker returns to see if the vet helped. The farmer
looks very pleased "The bull has serviced all my cows, broke through
the fence, and has serviced all my neighbor's cows." "Wow," says the
banker, "what did the vet do to that bull?" "Just gave him some pills,"
replied the farmer. "What kind of pills?" asked the banker. "I don't
know," says the farmer, "but they sort of taste like peppermint."
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GREEN
CHILE STUFFED CHICKEN BREASTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4
Ingredients
4 boneless skinless chicken breasts pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or Monterey jack cheese
1 can chopped green chilies (4 oz.)
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Instructions
1 In a bowl, combine the cream cheese, green chilies, chili
powder, salt and pepper.
2 Place a generous dollop on each flattened chicken breast,
then roll up.
3 Place chicken in crockpot, seam side down.
4 Top chicken breast rolls with remaining cheese mixture,
soup and enchilada sauce.
5 Cover and cook on low for 6-7 hours.
CARAMEL APPLE-TOPPED WAFFLES
~Shared by Treva, NC
Makes: 6 servings (2 waffles each and topping)
2 tablespoons butter or margarine
3 medium eating apples, peeled and sliced (3 & 1/2 cups)
1/4 cup caramel topping
2 cups Original Bisquick® mix
1 & 1/3 cups milk
2 tablespoons vegetable oil
1 egg, if desired
1. To make Caramel Apple Topping, melt butter in 10-inch
skillet over medium heat. Stir in apples. Cook about 3 minutes,
stirring frequently, until tender. Pour caramel topping over apples.
Heat, stirring frequently, until warm. Keep warm.
2. Heat waffle iron; grease if necessary.
3. Stir remaining ingredients until blended. Pour batter by
slightly less than 1 cupfuls onto center of hot waffle iron.
4. Bake about 5 minutes or until steaming stops. Carefully
remove waffle. Serve with Caramel Apple Topping.
High Altitude (3500-6500 ft) No changes.
Nutrition Information:
1 Serving: Calories 325 (Calories from Fat 135 ); Total Fat 15 g
(Saturated
Fat 3 g); Cholesterol 5 mg; Sodium 690 mg; Total Carbohydrate 45 g
(Dietary
Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 8 %; Vitamin C
2 %;
Calcium 14 %; Iron 6 % Exchanges: 1 Starch; 2 Fruit; 3 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Special Touch:
Indulge! Top waffles and apples with a dollop of sweetened whipped
cream and a sprinkle of toasted nuts.
Time Saver:
Freeze any leftover waffles, then reheat in the microwave or pop 'em in
the toaster for another meal.
CHEESECAKE FACTORY PASTA DA VINCI
Copycat
~Shared by Linda H., Rosharon, TX
1 big bowl!
1 (1 lb) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter
Cook pasta according to package directions. Place cooked and drained
pasta in separate bowl.
Heat oil in skillet and saute chicken, onion, mushrooms, and
garlic.Remove from skillet; set aside. Add wine to same skillet and
simmer over medium heat until liquid is reduced by two-thirds. Add
heavy cream and sour cream and heat through. Remove from heat and swirl
in butter. Toss with pasta.
Source: Recipezaar
FESTIVE GOOD LUCK CORNBREAD SKILLET
~Shared by Johnny, LA
PREP TIME: 30 min
COOK TIME: 30 min
YIELD: 8 servings
INGREDIENTS:
FILLING
1 pound smoked sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 oz.) cans black-eyed peas, drained
1 (14.5 oz.) can ready-to-serve fat-free chicken broth, with 1/3 less
sodium
10 ounces frozen chopped collard or turnip greens, thawed and drained
1/2 teaspoon hot pepper sauce
TOPPING
1 cup Martha White® Self-Rising White Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® Pure Vegetable Oil
1 large egg, beaten
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro
PREPARATION DIRECTIONS:
1. HEAT oven to 400°F. Cut sausage in half lengthwise; cut crosswise
into 1/4-inch slices. Combine sausage, onion and garlic in 12-inch cast
iron or ovenproof skillet; cook until sausage is browned and onion is
tender, stirring occasionally.
2. ADD all remaining filling ingredients; mix well. Bring to a boil.
Reduce heat to low; simmer 10 minutes.
3. COMBINE all topping ingredients in large bowl; stir until smooth.
Pour batter around edge of sausage mixture in skillet.
4. BAKE 25 to 30 minutes or until golden brown. Garnish with sour
cream, pickled jalapeño chile slices and fresh parsley or cilantro
leaves, if desired.
KING PAO CHICKEN
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 15 Minutes
Serves 4
Quick Asian stir-fries make especially satisfying weeknight dinners.
Kung pao is traditionally a seriously spicy dish, but we've given ours
a moderate level of heat; feel free to adjust the quantity of
red-pepper flakes to suit your taste. Serve with steamed rice.
INGREDIENTS
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into
1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch
pieces
1/4 teaspoon dried red pepper flakes
DIRECTIONS
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce,
1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the
remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2
teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over
moderately high heat. Add the peanuts and stir-fry until light brown,
about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon
oil. Add the white part of the scallions and the red-pepper flakes to
the pan and cook, stirring, for 30 seconds. Add the chicken with its
marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the
soy-sauce mixture and the scallion tops and simmer until the chicken is
just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.
WINE RECOMMENDATION: Since the chicken is salty and spicy, the drink's
first job is to refresh. An aromatic white wine such as a sauvignon
blanc from California or South Africa will do nicely, as will your
favorite cold beer.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 382 Fat. Total: 20g Carbohydrates, Total: 9g
Cholesterol: 87mg Sodium: 1231mg Protein: 40g
Fiber: 2g % Cal. from Fat: 47% Fat, Saturated: 0g
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
FROGMORE STEW
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
16 ounces kielbasa sausage
1 (6 ounce) package dry crab boil
6 cups water
6 ears fresh corn
3 pounds medium shrimp - peeled and deveined
Slice kielbasa sausage into 1/2 inch pieces. Place bag of crab boil and
sausage in water and boil for 30 minutes. Make sure water does not
evaporate. Add more water while it is cooking to make sure ingredients
are fully covered.
Add corn-on-the-cob and cook for 5 to 6 minutes and then add shrimp and
boil for 3 minutes, stirring occasionally.
Drain and serve
ABM APPLE & CORNMEAL BREAD
~Shared by Doe, Oliver, B.C., Canada
Use concentrated apple juice in place of water for a stronger flavor.
This is not an overly sweet bread & has a dense texture so it
is terrific for ham, pork or grilled cheese sandwiches.
1.5 pound loaf-
1/3 c froz unsw apple juice conc, thawed
2/3 c water
2 tbsp marg
3/4 tsp salt
1 tbsp honey or maple syrup
2 c flour
3/4 c cornmeal
1 1/4 tsp yeast
2 pound loaf-
1/2 c apple juice conc
3/4 c water
3 tbsp marg
1 tsp salt
2 tbsp honey or maple syrup
2 3/4 c flour
1 c cornmeal
1 1/2 tsp yeast
Tip- Sub apple juice for froz concentrate & water.
Follow manufacturer's instructions.
PEPPER STEAK
~Shared by Jim H., Calgary, Alberta, Canada
Comfort Food. Serve with brown rice and a salad.
52 min
10 min prep
Serves 4
1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and
cut into wedges
2 teaspoons cornstarch
1/4 cup cold water
Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 T. oil in
skillet on medium high and add onion and garlic, stirring until onion
is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add
remaining oil and saute the beef until browned. Remove with a slotted
spoon. Add the broth, soy sauce, sugar and ground pepper to the
skillet, stir well. Return beef, onion and garlic to skillet and simmer
for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook
until celery and peppers are crisp/tender-around 5 minutes. Dissolve
the cornstarch in cold water. Stir into the skillet stirring constantly
until thickened around 2 minutes.
Source: Recipezaar
FATHER'S MARVELOUS BEANS
~Shared by Ann S., Mims, FL
1 pound pinto beans, cleaned and soaked (water to barely cover after
soak)
1 onion, chopped
2 cloves garlic, crushed
1/4 pound salt pork, diced
1 link (approximately 1 pound) kielbasa or other Polish-style sausage,
cut into 1/2-inch coins
2 to 3 tablespoons picante sauce
2 small cans tomato wedges, or 2 to 3 large tomatoes, chopped
2 carrots, chopped
some celery, ditto (your mother says no)
Place all ingredients in a pressure cooker and cook at 15 pounds
pressure for about 1 hour and 5 minutes. Or, simmer over a low flame 2
to 3 hours until done.
BAKER'S ONE BOWL BITTERSWEET TORTE
~Shared by Barb C., Chula Vista, CA
Prep Time: 20 min
Total Time: 1 hr
Makes: 12 servings
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate, divided
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
3 eggs
1 tsp. Vanilla
1/3 cup flour
1/4 tsp. Salt
1/2 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line
bottom of pan with wax paper; set aside.
MICROWAVE 4 of the chocolate squares and butter in large microwaveable
bowl on HIGH 1-1/2 to 2 min. Or until chocolate is almost melted,
stirring after 1 min. Stir until chocolate is completely melted. Add
sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix
well. Stir in pecans. Pour into prepared pan.
BAKE 40 min. Or until toothpick inserted in center comes out with fudgy
crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around
side of pan to loosen edge. Invert torte onto serving platter; remove
wax paper. Melt remaining 2 chocolate squares. Drizzle over top of
torte. Let stand until firm.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
SPANISH DEVILED EGGS
~Shared by Pat, Merritt Island, FL
2 Tbs chopped onion
1 Tbs green pepper, chopped
1 Tbs butter or marg.
1 1/2 tsp ap flour
1 8 oz can (1 cup) tomatoes
1/2 tsp sugar
3 hard-cooked eggs halved and deviled to your taste
1/4 C dry bread crumbs
1 tsp butter melted butter
DIRECTIONS:
Cook onion and green pepper in 1 Tbs butter till tender; blend in
flour. Add tomatoes, sugar, dash of salt and dash of
pepper. Cook and stir till bubbly.
Pour into two individual casseroles. Arrange three Deviled
Egg halves into each. Combine crumbs and melted butter;
sprinkle over. Bake in a hot oven (425F) for 10 minutes.
QUICK HOT DISH
~Shared by Leasa, IA
(Great for those shopping days.)
1 can Cream of Chicken Soup
1 can whole kernel corn
1 can Spam, cut in pieces
1 - 7 oz can shoestring potatoes
Drain part of the liquid off the corn. Mix all ingredients
together, adding milk as needed if too thick. Bake 1/2 hour
at 375°. You may add cheese if desired.
Serves 8 - 10
Source: Courtesy of Svanhide Rochau, the St. Paul Lutheran Church
cookbook, 1981
APPETIZER ROLL-UPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Cream cheese and a variety of herbs and vegetables make even deli cold
cuts a fancy and filling appetizer. Bite-size pieces look so pretty set
on a platter in a circle. But the arrangement never stays complete for
very long once this snack is served. —Marcella Funk, Salem, Oregon
INGREDIENTS
ROAST BEEF:
4 ounces cream cheese, softened
1/4 cup minced fresh cilantro or parsley
2 to 3 tablespoons minced banana peppers
1 garlic clove, minced
1/2 pound thinly sliced cooked roast beef
HAM AND TURKEY:
12 ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey
DIRECTIONS
In a bowl, combine the cream cheese, cilantro, peppers and garlic.
Spread about 2 tablespoons on each slice of beef. Roll up tightly and
wrap in plastic wrap. In another bowl, combine cream cheese, carrot,
zucchini and dill. Spread about 2 tablespoons on each slice of ham and
turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight.
Slice into 1-1/2-in. pieces.
Yield: 6-7 dozen.
Source: Taste of Home
SELF-FROSTED BROWNIE CAKE
~Shared by Treva, NC
The fudgy batter is sprinkled with brown sugar and chocolate chips so
there’s no need to frost this easy cake.
1 & 1/4 cups all-purpose flour
2/3 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 tespoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup Butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
1/4 cup firmly packed brown sugar
2/3 cup real semi-sweet chocolate chips
Heat oven to 350°F. Combine flour, sugar, cocoa, baking soda and salt
in large bowl. Add milk, butter, egg and vanilla. Beat at medium speed,
scraping bowl often, until well mixed. Stir in pecans by hand.
Spread batter into greased 8-inch square baking pan. Sprinkle with
brown sugar and chocolate chips.
Bake for 25 to 30 minutes or until toothpick inserted in center comes
out clean. Cool completely.
Makes 16 servings.
Nutrition Facts (1 serving): Calories: 160, Fat: 7g, Cholesterol: 20mg,
Sodium: 110mg, Carbohydrates: 24g, Dietary Fiber: 1g, Protein: 2g
PASTA WITH PEANUT SAUCE
~Shared by Linda H., Rosharon, TX
Yields: 4 servings
2/3 (8 ounce) package angel hair pasta
1/3 cup creamy peanut butter
1 tablespoon and 1 teaspoon soy sauce
3/4 teaspoon grated fresh ginger
1/3 cup chicken broth
1/3 cup fresh bean sprouts
2/3 red bell pepper, thinly sliced
2-3/4 green onions, chopped
11 ounces skinless, boneless chicken breast halves - cut into cubes
Cook angel hair pasta in a large pot of boiling water until al dente.
Saute bell pepper, green onion, and bean sprouts until tender-crispy.
Set aside. Saute chicken until done. Set aside.
Mix peanut butter, soy sauce, and ginger in a large saucepan over
medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and
chicken. Toss to coat all ingredients. Serve immediately. ©
2007 Allrecipes.com
(Sounds like Cheesecake Factory Thai Chicken Pasta) Use green and white
fettucine and no peppers. Use carrot strips.
LOU'S ADOBO MIX
~Shared by Johnny, LA
3-6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 1/2 teaspoons ground oregano
1 teaspoon ground cumin
3 tablespoons Sweet paprika
Place all ingredients in a jar with a tight fitting lid. You can use
any or all of the optional ingredients. Shake well and store for up to
2 months in a cool dry place.
FANTASTIC HUEVOS RANCHEROS WITH CUMIN LIME
CREAM
~Shared by Jim D., WA
This is a great spruced up version of a classic.
SERVES 4
Sauce
1/2 cup sour cream
1 tablespoon finely grated lime zest (about 1 lime)
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/2 teaspoon cumin
salt and pepper
vegetable oil
Eggs
15 ounces refried black beans or pinto beans
8 (8 inch) flour tortillas
1 cup shredded monterey jack cheese
1 cup salsa
8 large eggs
Make the Cream Sauce: Stir together all ingredients in a small bowl and
refrigerate until ready to use. May be refrigerated up to 2 days.
For the Eggs: Warm the refried beans in order to make them easier to
spread. Spread a thin layer on four of the tortillas and sprinkle the
other four with the cheese. Heat a few teaspoons of oil on a griddle or
large skillet. Place one chhese and one bean tortilla on griddle and
when cheese melts invert the cheese tortilla over the bean tortilla.
Cook until golden on both sides. Transfer to a warm plate. Repeat with
remaning quesadillas, keeping them in a warm oven or covered with foil.
Either poach or fry eggs to your liking.
To serve cut each quesadilla into six wedges. Arrange in a circle with
points facing out on a warm plate. Top with salsa and place two eggs on
top. Drizzle cumin lime cream over each serving.
Source: Recipezaar
GRANDMA'S DRIED BEEF CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
4 ounces processed cheese food, cubed
1 (8 ounce) package uncooked egg noodles
1 (10.75 ounce) can cream of mushroom soup
4 ounces dried beef, chopped
1 cup crushed plain potato chips
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the egg
noodles, and cook until tender, about 8 minutes. Drain and transfer to
a greased 9x13 inch baking dish.
Melt the margarine in a saucepan over medium heat. Whisk in the flour
using a fork so that no lumps form. Gradually stir in the milk. Bring
to a simmer, stirring constantly, then add the cheese. Cook and stir
until smooth. Stir in the cream of mushroom soup, and then the dried
beef. Stir into the noodles in the casserole dish, and top with crushed
potato chips.
Bake for 30 minutes in the preheated oven, until the sauce is thick and
bubbling, and top is toasted.
ALMOND JOY CHEESECAKE
~Shared by Doe, Oliver, B.C., Canada
Serves 12-16.
Crust:
9 ounces (about 20) Oreo cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
2 pounds cream cheese
1 1/2 cups granulated sugar
1 tablespoon almond extract
4 eggs, room temperature
5-8 Almond Joy candy bars, cut into 1/2-inch pieces
Preheat oven to 350 degrees F. Finely process cookies and place in
9-inch springform pan. Add sugar; stir. Add melted butter; stir. Press
crust evenly on bottom and halfway up side of pan. Bake for about 10
minutes, until crust is set. Beat cream cheese and sugar together until
smooth. Add almond extract. Add eggs one at a time, beating after each
addition. Fold in candy bar pieces. Pour filling into crust and bake
about 1 hour or until middle is set. Place a pan with 1 inch of water
on lower rack in oven during baking. Chill cheesecake completely before
removing from pan. To remove cheesecake from pan, cut around cake with
dull knife. Slide very large knife under crust and loosen all around
before transferring to serving plate. Cut cheesecake with large knife,
dipping the knife in hot water before each cut.
Variation: In the filling, substitute vanilla extract for almond
extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie pieces
instead of candy bars.
STUFFED PORK CHOPS
~Shared by Jim H., Calgary, Alberta, Canada
It's taken me about 3 tries to get this right. This one is the savory
version. I plan on making a sweet version as well. A couple of people
have suggested using a pork tenderloin and rolling or wrapping it
around the stuffing, I haven't tried it, you may. ~by Bill Gary
1½ hours
30 min prep
Serves 4
4 pork chops (for stuffing, 1 to 2 inches thick)
Sauce:
4 tablespoons butter
3/4 cup coarsely chopped mushroom
1/4 cup diced green bell pepper or red bell pepper
1/4 cup finely chopped onion
1/4 cup flour
2 1/2 cups milk
1/4-1/2 cup shredded cheddar cheese
Stuffing:
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup diced mushroom (optional)
1/4 cup finely diced green bell pepper or red bell pepper
3 garlic cloves
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock or red wine (or a combination)
Topping (optional):
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)
Prepare the stuffing: In a medium saucepan, melt the butter and sauté
the onions, garlic, celery, bell pepper, and mushrooms over medium heat
until the vegetables have softened (about 10 minutes). Stir in parsley,
thyme, salt, and pepper, mixing until well combined. Toss with bread
cubes gently. Add liquid until bread cubes are just barely mushy on the
outside (you may not need the whole 1/4 cup liquid, or you may need a
little more). Stuff the pork chops: Slice pockets into the pork chops
toward, but not quite reaching, the bone. Stuff each pork chop and seal
with toothpicks (I jam pack the stuffing in there, feel free to do the
same). Sauté the pork chops in 2 tablespoons butter for about 5 minutes
per side, until browned. Remove toothpicks and set pork chops in a
casserole or other baking dish that will hold them. If there is any
stuffing left over, you may mound it on top of the pork chops. Preheat
oven to 350 degrees F. Prepare the sauce: In a medium saucepan, melt
the butter and add all the vegetables. Cook over medium-high heat,
stirring often, until all the vegetables are tender and the onions are
translucent. Lower heat to medium and sprinkle with flour. Cook,
stirring constantly, for about a minute. Whisk in the milk, scraping
the pan as you go to get up all the flour. Cook, whisking often, until
mixture begins to boil and thickens to a slightly thicker consistency
than heavy cream. Immediately remove pan from heat and stir in cheddar
cheese, stirring until the cheese is melted. Add salt and pepper to
taste. Pour sauce over the pork chops. Prepare the topping: Stir the
breadcrumbs into the butter until well combined. Sprinkle topping over
the pork chops. If you're daring, lightly sprinkle the top with some
very very finely grated cheddar cheese. Bake at 350 degrees for about
25 to 30 minutes, until the top is browned and the sauce is bubbly. Let
stand for about 10 minutes unless you like third degree burns in your
mouth. Enjoy!
Source: Recipezaar
GOAT'S MILK CARAMEL
~Shared by Ann S., Mims, FL
2 quarts goat milk (must be gluten free)
2 cups sugar
2 vanilla beans, split and seeds scraped
1 teaspoon baking soda
First bring the milk to a boil in a large saucepan. Reduce to
a simmer and add the sugar, split vanilla bean and scrapped seeds. Stir
well to dissolve.
Remove pot from heat and add baking soda, but be careful as it will
bubble up (hence why you need the large pot). Once the
bubbling subsides simmer for 1-2 hours until the color gets a nice
caramel / dark-brown color. As it reduces, it will thicken up
so it is important to stir well. Once it reaches
the softball stage shut off heat and allow to cool. Serve
warm over the ice cream and banana split.
APPLE, BACON, ONION STUFFING MUFFINS
~Shared by Rita K., Niceville, FL
9 cups bread cubes (12 slices bread)
Nonstick cooking spray
9 slices bacon
2 Tbsp. butter
1 ½ cups coarsely chopped red onions
3 stalks chopped celery
1 tsp. dried sage, crushed
1 tsp. dried thyme, crushed
2 large Granny Smith or Fuji apples peeled, cored and coarsely chopped
(approx 3 cups)
1 tbsp. minced garlic (approx 6 cloves)
¼ tsp ground black pepper
1 cup chicken broth
Small fresh sage leaves (optional)
1. Preheat oven to 300 degrees F. Spread bread cubes in a
15X10X1 inch baking pan. Bake uncovered for 10 to 15 minutes
or until cubes are dry, stirring twice. Cool.
(cubes will continue to dry and get crisp as they cool) You
can also let bread cubes stand loosely covered at room temperature for
8 to 12 hours instead of baking.
2. Preheat oven to 375 degrees F. Lightly coat twelve 2 ½
inch muffin cups with cooking spray. Set aside.
3. In an extra large skillet, cook bacon over medium heat until
crisp. Drain on paper towels. Crumble bacon. Drain
fat reserving two tablespoons drippings in the skillet.
4. Add butter to skillet. Add onions, celery and
herbs. Cook over medium heat for 7 to 10 minutes until
vegetables are tender stirring occasionally. Add the apples
and garlic. Cook and stir for two to four minutes or until
apples are softened. Transfer mixture to an extra large bowl.
5. Add bread cubes, crumbled bacon and pepper to vegetable
mixture. Toss gently to combine. Add broth and toss
until moistened.
6. Spoon about 2/3 cups stuffing mixture into each prepared muffin
cup. Press to pack tightly. If desired top each cup
with a fresh sage leaf. Bake uncovered for 10 to 25 minutes
or until stuffing is hot and tops are light brown. Cool about
10 minutes and carefully remove from muffin tin. Serve warm.
Yield 12 servings.
Source: My Nebraska hometown Garden County News newspaper
CHOCOLATE LOVER'S DREAM COOKIES
~Shared by Marilyn, Canton, OH
6 Tbsp. canola oil
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/4 cups all purpose flour
1/2 cup baking cocoa
1/4 tsp. baking powder
1 cup vanilla or white chips
1 cup semi-sweet chocolate chips
In a large bowl beat the oil, butter and sugars until well blended. Add
eggs, one at a time, beating well after each addition; beat in vanilla.
Combine flour, cocoa and baking powder; gradually add to oil mixture
and mix well. Stir in chips. Drop by rounded tablespoonfuls
2" apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or
until edges begin to brown. Cool for 1 minute before removing from pans
to wire racks.
BUFFALO CHICKEN DIP
~Shared by Larry J., Spring Hill, TN
Ingredients:
2 pounds chicken breasts, boiled and finely shredded
2 tablespoons butter, melted
1 cup buffalo wing sauce
16 ounces cream cheese
1/2 jar refrigerated blue cheese dressing
2 cups shredded mozzarella
Procedure:
Toss chicken with butter and wing sauce. Marinate for 30 minutes.
Spread cream cheese in bottom of 12-inch cast-iron skillet. Spread
chicken on top of cream cheese, then spread blue cheese on top.
Sprinkle mozzarella, and bake at 350 degrees for 30 minutes or until
bubbly. Serve with blue corn tortilla chips and celery sticks.
Tip: Cast iron is a great method for cooking dips, since it retains
heat and keeps your dip hotter longer- perfect for parties!
Source: www.tnhomeandfarm.com
APPLE BUNDT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
I love this recipe because the cake has a thin, crunchy crust and a
soft, delicious inside. With the butter cream sauce, it's almost like
eating candy.
INGREDIENTS
2 eggs
2 cups sugar
1-1/2 cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups diced peeled apples
1 cup chopped pecans
BUTTER CREAM SAUCE:
1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, beat the eggs, sugar and oil. Combine the
flour, baking soda, cinnamon and salt; gradually add to batter (batter
will be very stiff). Fold in apples and pecans. Pour into a greased
10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until
a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack.
For sauce, melt butter in a small saucepan. Add the sugar, cream and
vanilla. cook and stir over low heat until sugar is dissolved and sauce
is heated through. Sliced cake; serve with warm sauce. Refrigerate
leftover sauce.
Yield: 12-16 servings.
BEST CHEESECAKE
~Shared by Treva, NC
This recipe is NOT simple and easy. It is time consuming, and
complicated but it is so delicious that it is always worth the trouble
for very special occasions. I hope you will try it.
First you must bake the sponge cake layer:
1/2 cup sifted cake flour
1 tsp baking powder
pinch of salt
3 extra large eggs, separated
1/3 cup sugar plus 2 tbs sugar
1 tsp pure vanilla extract
3 drops pure lemon extract
3 tbs unsalted butter, melted
1/4 tsp cream of tartar
1. Preheat oven to 350 and generously butter a 9" springform
pan. Wrap the outside of the pan with aluminum foil, covering
the bottom and extending up the sides. Sift the cake flour, baking
powder, and salt together and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer
on high for 3 minutes. Then, with mixer still running, gradually add
the 1/3 cup sugar and continue beating until thick lite-yellow ribbons
form in the bowl (about 5 minutes more) Beat in the vanilla and lemon
extracts.
3. Sift the flour mixture over the batter and stir it in by hand until
no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using dry beaters, beat the egg whites and cream of
tartar together on high until frothy. Gradually add the remaining 2 tbs
sugar and continue beating until stiff peaks form. Stir about a 1/3 cup
of the whites into the batter, then gently fold in the remaining
whites. (don't worry if a few white specks remain)
5. Gently spoon the batter into the pan. Bake the cake until the center
of the cake springs back when lightly touched, only about 10 minutes so
watch it carefully. Let the cake cool on a wire rack while you make the
cheesecake filling. Do not remove from pan! Leave the oven on.
Cream Cheese Filling:
4- 8ounce packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tb pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream
1. While the cake cools make the filling. Place one 8 oz package of
cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes. Beat
in the remaining 3 pks of cream cheese.
2. Increase the mixer speed to high and beat in the remaining 1 - 1/3
cups of sugar, then beat in the vanilla. Blend in the eggs, one at a
time, beating the batter well after adding each one. Blend in the heavy
cream. At this point mix the filling only until completely blended, be
careful not to overmix the batter.
3. Gently spoon the cheese filling on top of the baked sponge cake
layer. Place the springform pan into a large shallow pan containing hot
water that comes about one inch up the sides of the pan. Bake the
cheesecake at 350 until the center barely jiggles when you shake the
pan. About one hour and 10 to 20 minutes.
4. Cool the cake on a wire rack for one hour. Then cover the cake with
plastic wrap and refrigerate until completely cold, at least 4 hours or
better yet, overnight. Remove the sides of the springform pan. Slide
the cake off the bottom onto a serving plate, or if you wish simply
leave the cake on the removable bottom of the springform pan. Store
leftover cake covered with plastic wrap in the refrigerator.
Optional: You can serve with cherry pie filling on top or any other
fruit filling.
PEANUT BUTTER NOODLES
~Shared by Linda H., Rosharon, TX
4 servings
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts
Bring a large pot of water to a boil. Add noodles and cook until tender
according to package directions. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter,
honey, chili paste, and garlic in a small saucepan. Cook over medium
heat until peanut butter melts and is heated through. Add noodles, and
toss to coat. Garnish with green onions and peanuts.
PICADILLO
~Shared by Johnny, LA
1 lb ground beef
2 med Russet potatoes, peeled and diced in 1/2" cubes
1 tsp powdered or granulated garlic
1 tsp powdered cumin
1 8oz can tomato sauce Salt & pepper to taste
3 slices of onion and bellpepper
1 1/2 cup water
Brown ground beef and drain grease. Add all other ingredients and
cover. Let it come to a boil. When potatoes are soft, lower the heat
and simmer for 5 minutes. Remove from heat and serve with corn and/or
flour tortillas. Great with pinto beans, too.
CURRIED SARDINE SPREAD
~Shared by Jim D., WA
8 boned and skinned canned sardines in olive oil
8 oz. ricotta cheese
1 tsp. curry powder
One quarter cup fresh parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp. lemon zest
Drain oil from sardines and discard tails. Combine sardines with
remaining ingredients in a food processor and process until a coarse
spread forms. Serve with crisp crackers.
The Skinny: Use cottage cheese in place of the ricotta.
SAGE MEAT LOAF
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 egg beaten
2/3 C. milk
1 T. Worcestershire sauce
1 C. crushed saltines
1/4 C. finely chopped onion
1 t. salt
1/2 t. rubbed sage
1/4 t. pepper
1 1/2 lb. ground beef
1/4 C. ketchup
3 T. brown sugar
1 t. ground mustard
1/4 t. ground nutmeg
In a large bowl combine the first 8 ingredients. Crumble beef
over mixture into an ungreased 9x5 loaf pan. Bake uncovered
at 350 for 50 minutes.
Combine the ketchup, brown sugar, mustard and nutmeg; spread over
top. Bake 15-20 minutes longer or until meat is no longer
pink and a meat thermometer reads 160. Let stand for 10
minutes before slicing.
CHEESE STUFFED JALAPENOS
~Shared by Doe, Oliver, B.C., Canada
Makes about 4 dozen
25 med fresh jalapeños
8 oz cream cheese, softened
3 c finely shredded cheddar
1 1/2 tsp Worcester
5 bacon strips, crumbled
Cut peppers in half lengthwise, removes seeds. In lg pot boil peppers
5-10 mins, the longer you boil peppers, the milder they become. Drain
& rinse in cold water, set aside. In sm bowl, beat cream
cheese, cheddar & Worcester. Spoon 2tspfuls into each pepper
half, sprinkle with bacon. Place on greased baking sheet. Bake at 400
for 5-10 mins or til cheese is melted. Serve warm.
My note: add f.c. grn onions.
ACAPULCO CORN CHOWDER
~Shared by Ann S., Mims, FL
Servings 5
Prep Time 5 Minutes
Cook Time 10 Minutes
Ingredients
2 Tbsp. butter
3 Tbsp flour
1-1/2 cups milk
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden
Sweet Corn
1 can (8 oz.) DEL MONTE Stewed Tomatoes with
Onions, Celery & Green Peppers
1 cup Longhorn Cheddar cheese, shredded
1 can (4 oz.) green chilies, diced
1/4 cup salsa
Directions
1. Melt butter in saucepan; blend in flour. Cook, stirring constantly,
2 minutes.
2. Stir in milk. Cook, stirring constantly, until thickened and smooth.
3. Stir in undrained corn; mix well. Add remaining ingredients; heat
through. DO NOT BOIL
Per Serving:
Calories 270
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 40 mg
Sodium 700 mg
Carbohydrates 25 g
Fiber 4
Protein 10 g
% Daily Value
Vitamin A 15 %
Vitamin C 20 %
Calcium 30 %
Iron 6 %
Source: Del
Monte
HEARTY ITALIAN SOUP
~Shared by Mary H., Montreal, Canada
3/4 lb. Italian sausage, cut up
1/2 medium green pepper, chopped
1 medium onion, chopped
1 28-ounce can tomatoes, broken up
2 cups water
1/2 tsp. garlic powder
1 pouch chicken noodle soup mix
grated Mozzarella cheese
In a Dutch oven or large heavy saucepan, brown sausage, green pepper
and onion; drain off fat. Add tomatoes, water and garlic
powder. Cook, covered, 15 minutes. Stir in soup mix; return
to boil. Simmer, covered, five to seven minutes. Ladle into
serving bowls. Sprinkle each with cheese.
STUFFED PEPPERS
~Shared by Pam, Swanton, OH
You will need:
4 Medium peppers (green, yellow, orange, red, whatever you
prefer. I often use one of each)
½ to 1 pound of ground beef
½ cup chopped onion (Vidalia is the best)
2 cups of cooked rice (brown rice works well) (and so does minute rice,
white or brown but I prefer the long grain)
2 cans condensed tomato soup (Campbell’s or the store brand, whichever
fits your budget)
AND
A roasting pan (or a lidded casserole dish)
Clean the peppers, (take the tops off, and remove the seeds and
membranes from the interior, rinse with water) Now, you can boil the
peppers until they’re soft or you can microwave them in a microwave
safe bowl for 5 to 8 minutes or so until they’re soft. You
choose; however, I find microwaving them isn’t as tedious . . . While
the peppers cook and cool, brown the onion with the meat in a skillet
on the stovetop and cook the rice. To cook the rice, follow
the directions on the rice package. I always drain the grease off the
meat and rinse with hot water before mixing the meat with the contents
of one can of soup and the rice to make the “filling”. Put the contents
of one can of soup in the bottom of your roasting pan and stir it
around. Fill the peppers with the meat/rice mixture and place them (as
you fill them) in the middle of the roasting pan. Put any leftover
meat/rice mixture around the peppers. (I usually use an extra can of
soup and pour it over everything just before baking). Cover (use foil
if you don’t have a lid for your pan/dish) and Bake in a 375°F oven for
30 minutes. Serve.
This makes a meal all by itself.
Pam’s Note:
Experimenting with amounts will help determine how much “filling” you
have left over. I always make extra filling because Bill is
the only one who eats the peppers. I also cut the tops of the
peppers into small pieces and add them to the meat mixture to give
extra flavor to the dish. Cook the pepper pieces with the
peppers before adding to the meat mixture so they’re not too crisp.
A pepper with 3 lobes is fine for cooking but a pepper with 4 lobes is
better for eating raw as it’s a little sweeter. I always use
a 4 lobed pepper as I prefer a sweeter pepper.
Source: Campbell Soup Cookbook: Cooking with Soup
TASTY TOSSED SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 C. torn iceberg lettuce
1 C. fresh cauliflowerets
1 C. fresh broccoli florets
1 C. shredded carrots
1/3 C. chopped red onion
6 bacon strips cooked and crumbled
1 C. shredded Cheddar cheese
Dressing:
3/4 C. mayonnaise
3 T. sugar
3 T. lemon juice
In a large salad bowl combine the lettuce, cauliflower, broccoli,
carrots, onions and bacon. Top with cheese.
Combine the mayonnaise, sugar and lemon juice. Pour over
lettuce mixture and toss to coat.
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ASIAN SESAME APPLE SLAW
~Shared by Treva, NC
Active Time: 20 minutes
Total Time: 35 minutes
INGREDIENTS
1/4 cup seasoned rice vinegar
2 Tbsp dark sesame oil
1 Tbsp honey
1/2 tsp salt
1 jalapeño or serrano pepper, seeded and minced (2 tsp)
1 each Gala, Golden Delicious and Granny Smith apple, halved, cored and
thinly sliced
8 cups finely shredded Napa cabbage
1 red bell pepper, seeded, cut in thin strips
1/2 seedless cucumber, cut in thin strips
3 scallions, thinly sliced
3/4 cup cilantro
2 Tbsp toasted sesame seeds
1 container (3 oz) radish sprouts
1. In a large bowl, whisk vinegar, oil, honey, salt and chile pepper
until blended. Add apple slices and toss to coat.
2. Add remaining ingredients, except radish sprouts, and toss to coat
(slaw can be made up to 4 hours ahead and refrigerated). Just before
serving, scatter radish sprouts over the slaw. Gently toss.
Nutrition Facts
Yield 8 servings
Amount Per Serving Calories 125 Total Fat 5g Saturated Fat 1g
Cholesterol NA Sodium 424mg Total Carbohydrates 19g Dietary Fiber 5g
Protein 2g
Source: Woman's Day, September 12, 2007
NEW ENGLAND MINI CORN CAKES
~Shared by Maggie, TX
Yield: 12 servings
Notes: Make silver dollar pancakes the easy way, with a muffin tin.
INGREDIENTS
- Nonstick cooking spray
- 1-1/3 cups yellow cornmeal
- 1-1/3 cups unbleached white flour
- 4 teaspoons baking powder
- 3 eggs, beaten
- 1 cup evaporated fat-free milk
- 2 tablespoons honey
- 2 tablespoons low-calorie margarine
- 3 teaspoons maple extract
DIRECTIONS
Preheat the oven to 400 degrees.
Spray 24 muffin cups with nonstick cooking spray. Combine all
ingredients and mix until blended.
Fill each muffin cup one-third full with batter. Bake for 13 minutes
until browned. Each pancake should be 1/2 inch high.
Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g,
Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1
g, Sugars: 5 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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SHRIMP
VERA CRUZ
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1/4 of recipe, about 1 cup shrimp mixture plus 1/2 cup
rice
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- One 14 to 15 ounce can stewed tomatoes with juice
- 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon
chopped pickled jalapeno pepper
- 1 small green or red bell pepper, cored, seeded, and cut
into short, thin strips
- 1 pound medium shrimp in the shell, peeled and deveined
(about 12 ounces after peeling)
- 1 tablespoon cornstarch
- 1/4 cup coarsely chopped cilantro
- 2 cups hot cooked brown or white rice
- 1 lime, cut in wedges (optional)
DIRECTIONS
Heat the oil in a large non-stick skillet over medium heat. Saute the
onion and garlic until tender, about 5 minutes. Add the tomatoes with
their liquid and the jalapeno pepper; simmer 10 minutes.
Add the pepper strips and shrimp; cook until the shrimp are opaque,
about 5 minutes.
Stir the cornstarch into 1 tablespoon water in a small bowl; add to the
skillet. Stir and cook until the sauce thickens, about 1 minute. Stir
in the cilantro.
Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables
into each bowl. Garnish with lime wedges, if desired.
Nutritional Information Per Serving: Calories: 263, Fat: 5 g,
Cholesterol: 121 mg, Sodium: 407, Carbohydrate: 38 g, Dietary Fiber: 4
g, Sugars: 7 g, Protein: 17 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat
Source: The
New Family Cookbook for People With Diabetes
CARROT-RAISIN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings (1/2 cup each)
INGREDIENTS
- 2 tablespoons reduced-fat mayonnaise
- 1/4 cup low-fat buttermilk
- 1/2 tablespoon cider vinegar
- 1 teaspoon mild or strong honey (optional)
- 1 cup cooked brown rice
- 3 medium carrots, grated or shredded (1 cup)
- 1/3 cup dark raisins
DIRECTIONS
Place the mayonnaise in a medium bowl. Slowly add the buttermilk,
whisking until well combined. Whisk in the vinegar and honey (if
desired).
Add the rice, carrots, and raisins, and stir to mix well.
Serve at once, or cover and refrigerate for several hours before
serving. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 143, Fat: 3 g,
Cholesterol: 4 mg, Sodium: 76 mg, Carbohydrate: 28 g, Dietary Fiber: 2
g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Fruit
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
SWEET-SOUR CABBAGE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 medium-sized head red, or green, cabbage
- 2 medium onions, chopped
- 4 medium tart apples, pared, quartered
- 1/2 cup raisins
- 1/4 cup lemon juice
- 1/4 cup cider, or apple juice
- 1 tablespoon honey
- 1 tablespoon caraway seeds
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
DIRECTIONS
Combine all ingredients in slow cooker. Cook on HIGH 3-5 hours,
depending upon how crunchy or soft you want the cabbage and onions.
Nutritional Information Per Serving (1/6 of recipe): Calories: 112,
Fat: 1 g, Cholesterol: 0 mg, Sodium: 154 mg, Carbohydrate: 27 g,
Dietary Fiber: 5 g, Sugars: 21 g, Protein: 3 g
Diabetic Exchanges: 1 Fruit, 2 Vegetable
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman
Goodhttp://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
BEAN BURGERS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 (16 ounce) can kidney, pinto, or black beans
- 2 cups cooked brown rice or millet
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup Parmesan cheese
- 1/4 cup finely chopped onions
- Salt and pepper to taste (optional)
DIRECTIONS
Combine all ingredients in a large bowl and mash with a fork or potato
masher.
Divide mixture into 8 burgers, making patties about 1/2 inch thick. You
may need to wet your hands to keep the mixture from sticking.
Coat a nonstick skillet with vegetable spray. Cook burgers over medium
heat until browned on both sides, about 7-9 minutes.
Nutritional Information Per Serving (1 burger): Calories: 122, Fat: 2
g, Cholesterol: 4 mg, Sodium: 308 mg, Carbohydrate: 22 g, Dietary
Fiber: 3 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Starch
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
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if you have a submission for the Diabetic Choices Recipe section of
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FARMER'S
BREAKFAST
~Shared by Maggie, TX
Makes: 2 servings
Start to Finish: 20 minutes
Ingredients
1 tablespoon cooking oil
1 cup loose-pack frozen diced hash brown potatoes with onion
and peppers, thawed
1/2 cup coarsely chopped cooked ham
3 eggs
3 tablespoons water
2 tablespoons shredded cheddar cheese
Directions
1. In a medium skillet heat oil over medium heat. Add potatoes in a
single layer. Cover and cook for 5 to 7 minutes or until potatoes are
tender, stirring once. Stir in ham.
2. In a small bowl beat together eggs and water with a rotary beater;
pour over potato mixture. Cook over medium heat, without stirring,
until egg mixture begins to set on the bottom and around edge. Using a
spatula or a large spoon, lift and fold the partially cooked egg
mixture so that the uncooked portion flows underneath.
3. Continue cooking over medium heat until egg mixture is cooked
through but is still glossy and moist. Sprinkle with cheese. Remove
from heat. Cover and let stand for 1 to 2 minutes or until cheese is
melted.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 306,
Total Fat (g) 19,
Saturated Fat (g) 5,
Monounsaturated Fat (g) 4,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 343,
Sodium (mg) 649,
Carbohydrate (g) 14,
Total Sugar (g) 0,
Fiber (g) 0,
Protein (g) 19,
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
STUFFED MANICOTTI
~Shared by Maggie, TX
2 Servings
Prep: 30 min.
Bake: 25 min.
Ingredients
4 uncooked manicotti shells
1/2 pound ground beef
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
1 can (15 ounces) tomato sauce
1 to 1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 cup (4 ounces) shredded mozzarella cheese, divided
Directions
Cook manicotti according to package directions; drain. In a large
skillet, cook the beef, onion and green pepper over medium heat until
meat is no longer pink; drain. Stir in the tomato sauce, oregano and
thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add 1/2 cup cheese; stir until melted.
Stuff half meat mixture into manicotti shells; arrange in a greased
8-in. square baking dish. Spoon remaining meat mixture over shells.
Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining
cheese; bake 5-10 minutes longer or until heated through and cheese is
melted.
Nutrition Facts: 1 serving (1 cup) equals 533 calories, 23 g fat (12 g
saturated fat), 99 mg cholesterol, 1,264 mg sodium, 42 g carbohydrate,
5 g fiber, 40 g protein.
Source: Taste
of Home's Cooking for One or Two by Heidi Reuter Lloyd
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DINNER
ROLLS FOR A CROWD
Adapted from Everyday.
3 to 3-1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
One 1/4 ounce envelope active dry yeast
1/2 teaspoon salt
10 Tablespoons butter, 6 softened and 4 melted
2/3 cup warm water (between 110-115 degrees)
1 large egg, at room temperature
Coarse salt, for sprinkling
Using a standing mixer, combine 1 cup flour, the sugar, yeast and
salt. With the machine on, gradually add the softened butter
at low speed until the mixture is the consistency of sand, 2-3
minutes. Mix in the warm water in a slow, steady stream for
about 1 minute. Increase the speed to medium and beat until
smooth, about 2 minutes; scrape down the bowl. Beat in the
room temperature egg at low speed for about 1 minute.
Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup
at a time, on low speed, scraping down the bowl once, until the dough
forms a ball, about 2 minutes. Increase the speed to medium
and beat for 5 minutes until smooth, elastic and slightly sticky,
adding up to 1/2 cup more flour if needed (I did not need
it). Cover the bowl and let stand in a warm spot for 10
minutes.
On a lightly floured surface, divide the dough into thirds, then cut
each third into 12 equal pieces and roll into balls. Brush a
heavy-duty baking sheet with 1 Tablespoon melted butter.
Arrange the dough balls about 1" apart on the prepared pan.
Cover with a kitchen towel and let rise in a warm spot until doubled in
size, about 1-1/2 hours.
Preheat oven to 400 degrees. Bake the rolls until
golden-brown, 12-15 minutes. Brush with the remaining 3
Tablespoons melted butter and sprinkle with the coarse salt.
Source: Noble
Pig
ALMOND ROCA
Use an inexpensive chocolate such as Hershey's. It has low cocoa butter
content. If you use a premium chocolate with a high cocoa butter
content, unless you temper the chocolate first (look up directions
online), the cocoa butter may separate into white streaks as the melted
chocolate cools.
Ingredients
1 cup sugar
1/4 cup water
1 Tbsp light corn syrup
1/2 lb butter (2 sticks - NO substitutes!)
1/2 lb. slivered almonds (2 cups)
1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)
Method
Do not attempt to make this on a humid or rainy day. Do not double the
recipe, make one batch at a time.
1 Melt butter with sugar, syrup and water in a pan (such as a large
non-stick frying pan) on medium to medium-high temperature. Stir
continuously with a wooden spoon. When butter is melted, add the
almonds.
2 When mixture comes to a rolling boil, set your timer for a minimum of
10 minutes and keep stirring (no more than 15 minutes). The mixture
will thicken and turn darker in color. The almonds will roast. Keep
stirring and cooking until you hear it crackle. If you don't cook it
long enough it will not harden, so keep stirring and listen for the
crackling sound.
Elise's note: I have found it very hard to distinguish between the
boiling sound and the crackling sound in this recipe. A better
guideline for me is by color. When the mixture turns a warm amber
color, at about 11 or 12 minutes into the boiling, that's the time to
pour it out. Wait too long and it will burn.
If you try to make this, please read all the comments listed below.
It's actually trickier than one would think.
3 When the mixture crackles, pour the mixture out onto a large cookie
sheet and spread it as thin as possible with a fork. While it is still
hot, break up the chocolate into chunks and distribute it over the
almond mixture and let it melt. Spread it evenly on the top.
4 Let it cool to room temperature. When cool you can lift the whole
thing off the pan and break into small pieces.
Source: Simply
Recipes
CRISPY SESAME CHICKEN
1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted
Combine first 3 ingredients in small bowl. Dip chicken in butter;
dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish.
Bake at 350 degrees F for 1 hour or until done.
Yields 4 to 6 servings.
MAGIC RAINBOW COOKIE BARS
3/4 cup butter, melted
3 cups graham wafer crumbs
1 can Regular or Low Fat condensed milk
1 cup candy-coated chocolate candies like M&M's
1 1/4 cups flaked coconut
1 cup chopped nuts
Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch
baking pan. Pour condensed milk evenly over crumbs. Sprinkle with
candies, then coconut and nuts; press down firmly. Bake at 350 degrees
for 25 to 30 minutes or until lightly browned. Cool. Remove paper and
cut into bars.
Makes 24 bars
BLACKEYE PEA SALAD
DRESSING:
1/4 cup olive oil
1/3 cup lemon juice
1 Tbs. chopped fresh marjoram leaves or 1 tsp. dried marjoram leaves
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
SALAD:
15 oz. can Blackeye peas, drained, rinsed
11 oz. can whole kernel sweet corn, drained
4 oz. Colby-Monterey Jack cheese, blend, cut into 1/2-inch cubes
1/2 cup sliced celery
1/2 cup chopped onion
2 medium tomatoes, seeded, coarsely chopped
1 mediu green bell pepper, coarsley chopped
1. In jar with tight-fitting lid, combine all dressing ingredients;
shake well.
2. In large bowl, combine all salad ingredients; mix gently. Pour
dressing over salad; toss gently. Cover; refrigerate at least 2 hours
to blend flavors. If desired, serve on lettuce-lined plates. \
Makes 7 (1-cup) servings.
Ingredient Info: Available dried, canned or frozen, blackeye peas are
small beige beans with a black spot or "eye" at the inner curve. They
are also called cowpeas, or, if the "eye" is yellow, yelloweye peas.
Menu Suggestion: This salad can be serves as a meatless main dish with
crusty multigrain bread and juicy honeydew melon, cantaloupe or
watermelon.
Source: Pillsbury
Classic Cookbooks, Easy Summer Recipes (July, 1976)
ONION TOASTS
Serving: 18
Topping:
1 cup Parmesan cheese
1 medium onion, finely chopped
1 cup mayonnaise
dash pepper
1 loaf of cocktail bread
1. Mix all topping ingredients together.
2. Spread mixture on little cocktail bread slices.
3. Broil until browned. Serve warm.
Based on individual serving.
Calories: 200
Total Fat: 13 g
Carbohydrates: 14 g
Protein: 5 g
FLUFFY CRANBERRY SALAD
8 oz. pkg. cream cheese
2 T. sugar
16 oz. can whole berry cranberry sauce
15 oz. can drained crushed pineapple
8 oz. pkg. whipped topping
Additional ingredients: chopped pecans, sliced bananas, chopped apples,
miniature marshmallows
Beat together cream cheese and sugar. Stir in cranberry sauce. Add
crushed pineapple, whipped topping and any additional ingredients. Mix
well. Chill before serving.
Serves 6 to 8
FIRE-ROASTED TOMATO QUESADILLAS
Ingredients
1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes,
drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup drained, rinsed Ranch Style Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8
oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional
Directions
Make 'salsa': Place drained tomatoes in large bowl; mash into smaller
pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder,
salt, cumin, red pepper and lime juice.
Assemble quesadillas by sprinkling 1/3 cup cheese over half of each
tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each
tortilla in half over filling; set aside.
Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3
minutes on each side or until cheese melts and tortilla is lightly
browned.
Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'.
Add a lime wedge and sour cream, if desired.
Cook's Tips
Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican
melting cheese.
Nutrition Facts
Amount per Serving
Calories 333
%Daily Value*
Total fat 15 g 23%
Saturated fat 8 g 40%
Cholesterol 40 mg 13%
Sodium 793 mg 33%
Carbohydrate 36 g 12%
Dietary fiber 3 g 12%
Sugars 5 g 1%
Protein 14 g 28%
Vitamin A 6%
Vitamin C 4%
Calcium 33%
Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet
Makes: 6 servings (1 quesadilla plus 1-1/2 tablespoons 'salsa' each)
BLACK PEPPER NEW YORK STRIP STEAKS WITH
HORSERADISH SAUCE
The key to flavorful and tender steak comes before the actual grilling,
by rubbing the meat with a combination of salts and spices. This basic
recipe is designed to bring out the true flavor of a New York Strip,
topped off after grilling with a pungent Horseradish sauce.
Yields: 4 servings
4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick,
trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Horseradish Sauce:
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a medium bowl thoroughly mix the sauce ingredients.
Prepare a two-zone fire for high heat.
Lightly brush the steaks on both sides with the oil, and then smear the
mustard on both sides. Season evenly with the salt and pepper. Let the
steaks sit at room temperature for 20 to 30 minutes before grilling.
Brush the cooking grate clean. Sear the steaks over direct high heat,
with the lid closed as much as possible, for about 6 minutes, turning
once and swapping their positions as needed for even cooking. Move the
steaks over indirect high heat and cook, with the lid closed, until
they reach your desired doneness, about 2 minutes for medium rare.
Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve
the steaks warm with the sauce on the side.
Source: Weber's
Charcoal Grilling by Jamie Purviance
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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