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A
to Z
Recipes
January 3, 2010
Always
something to make you think,
laugh and cook.
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If
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Lordy! Some of you have had some downright brutal weather lately. I
would send you some warm temps and sunshine if we had any. However, our
weather is tropical compared to what some of you have been
experiencing. We're in for some wintry weather over the next few days
so I'll be trying to keep warm myself. Looks like we've all survived
the New Year celebrations and hopefully we're in for a fabulous 2010. I
am sure ready for better times. Which reminds me... we're getting down
to 'last call' for our Las
Vegas Bling so drop me a line if you're
interested in joining us September 22--26. We've shortened the length
so I can get everything ready ahead of time and cleared out afterward.
Five days is still excellent and plenty of time to see the Strip, maybe
Hoover Dam, and (I hope!) the Grand Canyon. We must have our deposit
sent in very soon so let me know (and be prepared to send in a deposit
quickly as the owner is waiting on our deposit). Depending upon the
number of interested parties, you could have a suite to yourself in the
huge house we're renting! Write me using this link: Las Vegas Bling.
The current Monthly Theme topic is announced in
today's issue. 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.
I have been chasing my own tail lately with work and all. And, quite
honestly, there's not been a lot of activity in the a2z recipe
submission inbox. So I've shared a few dozen recipes from my own recipe
box with you today. I sure hope you enjoy them as much as we have!
We'll see you here again on Wednesday, 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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~Shared
by Treva, NC
“Watch your thoughts, for they become words.
Watch your words, for they become actions.
Watch your actions, for they become habits.
Watch your habits, for they become character.
Watch your character, for it becomes your destiny.”
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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New
Year Recipe
~Shared by Jim D., WA
Take twelve, fine, full-grown months, see that these are thoroughly
free from all old memories of bitterness, rancor, hate and jealousy;
cleanse them completely from every clinging spite: pick off all specks
of pettiness and littleness; in short , see that these months are freed
from all the past; have them as fresh and clean as when they first came
from the great storehouse of Time.
Cut these months into thirty or thirty-one equal parts. This batch will
keep for just one year. Do not attempt to make up the whole batch at
one time (so many persons spoil the entire lot in this way), but
prepare one day at a time, as follows:
Into each day put twelve parts of faith, eleven of patience, ten of
courage, nine of of work (some people omit this ingredient and so spoil
the flavor of the rest), eight of hope, seven of fidelity, six of
liberality, five of kindness, four of rest (leaving this out is like
leaving the oil out of the salad, don't do it), three of prayer, two of
meditation, and one well selected resolution. If you have no
conscientious scruples, put in about a teaspoonful of good spirits, a
dash of fun, a pinch of folly, a sprinkling of play, and a heaping
cupful of good humor.
Pour into the whole love ad libitum and mix with a vim. Cook thoroughly
in a fervent heat; garnish with a few smiles and a sprig of joy; then
serve with quietness, unselfishness, and cheerfulness, and a Happy New
Year is certain.
~Author Unknown
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Best-Ever
Hot Cocoa Mix
~Shared by Jim D., WA
Forget about the watery hot cocoa with dehydrated marshmallows you
sipped as a kid--our “instant” hot cocoa recipe is creamy, rich, and
big on chocolate flavor.
Test Kitchen Discoveries
* Nonfat dry milk adds a sweet dairy
flavor to the cocoa, especially if you reconstitute the mix with hot
milk instead of hot water.
* Confectioners’ sugar works best in
this recipe--it dissolves quickly and the cornstarch (an ingredient
manufacturers add to the sugar to prevent clumping) helps thicken the
cocoa.
* White chocolate provided our cocoa
with a soft, creamy texture and pushes the chocolate flavor to new
heights.
Best-Ever Hot Cocoa Mix
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse
ingredients in food processor until chocolate is finely ground. Store
in airtight container for up to 3 months. To make hot cocoa, stir 1/3
cup of this mix into 1 cup of hot milk. Top with whipped cream or mini
marshmallows.
Source: Cook's
Country
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Make
Mine Chocolate, Please!"
Yeppers!
You've got it. We're looking for chocolate dessert recipes!!! This
theme issue will be posted just in time for Valentine's
Day so go all the way with your chocolate
fantasies. If you dream of truffles, crave a double-fudge chocolate
cookie for breakfast, or eat your chocolate dessert first, this theme
topic is just for you! We're looking for recipes for the sweetest of
all desserts: CHOCOLATE.
Please don't forget chocolate goodness for our heart-healthy conscious,
diabetic, and for two readers, ok? (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 "Make Mine Chocolate, Please!"
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 "Make
Mine Chocolate, Please!".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Make
Mine Chocolate, Please!".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Make
Mine Chocolate, Please!" has a deadline of
January 31,
2010,
and will be posted on February 7, 2010.
Please use this email
link to submit a recipe for theme
recipes: "Make
Mine Chocolate, Please!"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Color
is GOOD!
~Shared by Jim D., WA
Yesterday I went to the doctor for my yearly physical.
My blood pressure was high, my cholesterol was high,
I'd gained some weight, and I didn't feel so hot.
My doctor said eating right doesn't have to
be complicated and it would solve my physical
problems. He said just think in colors..
Fill your plate with bright colors.... greens,
yellows, reds, etc.
I went right home and ate an entire bowl of:
And sure enough, I felt better immediately.
I never knew eating right could be so easy.
Well, Hellooooooooooooo!
~Shared by Mary H., Montreal, Canada
Three blondes were all applying for the last available position on the
Texas Highway Patrol. The detective conducting the interview looked at
the three of them and said, "So y'all want to be cops, huh?"
The blondes all nodded.
The detective got up, opened a file drawer, and pulled out a folder.
Sitting back down, he opened it, pulled out a picture, and said, "To be
a detective, you have to be able to detect. You must be able to notice
things such as distinguishing features and oddities like scars and so
forth."
So saying, he stuck the photo in the face of the first blonde and
withdrew it after about two seconds. "Now," he said, "did you notice
any distinguishing features about this man?"
The blonde immediately said, "Yes, I did. He has only one eye!"
The detective shook his head and said, "Of course he has only one eye
in this picture! It's a profile of his face! You're dismissed!"
The first blonde hung her head and walked out of the office.
The detective then turned to the second blonde, stuck the photo in her
face for two seconds, pulled it back, and said, "What about you? Notice
anything unusual or outstanding about this man?"
"Yes! He only has one ear!"
The detective put his head in his hands and exclaimed, "Didn't you hear
what I just told the other lady? This is a profile of the man's face!
Of course you can only see one ear! You're excused too!"
The second blonde sheepishly walked out of the office.
The detective turned his attention to the third and last blonde and
said, "This is probably a waste of time, but..." He flashed the photo
in her face for a couple of seconds and withdrew it, saying, "All
right, did you notice anything distinguishing or unusual about this
man?"
The blonde said, "I sure did. This man wears contact lenses." The
detective frowned, took another look at the picture, and began looking
at some of the papers in the folder. He looked up at the blonde with a
puzzled expression and said, "You're absolutely right! His bio says he
wears contacts! How in the world could you tell that by looking at his
picture?"
The blonde rolled her eyes and said, "Well, Hellooooooooooooo! With
only one eye and one ear, he certainly can't wear glasses."
New Dog Breeds
~Shared by Pat, Merritt Island, FL
They crossed a Collie and a Lhasa Apso. The new breed is a
Collapso, a dog that folds up for easy transport.
They crossed a Spitz and a Chow-Chow. The new breed is a
Spitz-Chow, a dog that throws up a lot.
They crossed a Pointer and a Setter. The new breed is a
Poinsetter, a traditional Christmas pet.
They crossed a Great Pyrenees and a Dachshund. The new breed
is a Pyradachs, a puzzling breed.
They crossed a Pekingese and a Lhasa Apso. The new breed is
Peekasso, an abstract dog.
They crossed a Irish Water Spaniel and a English Springer
Spaniel. The new breed is a Irish Springer, a dog fresh and
clean.
They crossed a Labrador Retriever and a Curly Coated
Retriever. The new breed is a Lab Coat Retriever, the choice
of laboratory researchers.
They crossed a Newfoundland and a Basset Hound. The new breed is a
Newfound Asset Hound, a dog for financial advisors
They crossed a Bloodhound and a Labrador. The new breed is a
Blabador, a dog that barks incessantly. They had hoped to get
a Blood Lab.
They crossed a Malamute and a Pointer. The new breed is a
Moot Point, owned by. Oh, well, it doesn’t really matter.
They crossed a Collie and a Malamute. The new breed is a
Commute, a dog that travels to work.
They crossed a Deerhound and a Terrier. The new breed is a
Derriere, a dog that’s true to the end.
They crossed a Bull Terrier and a ShihTzu. The new breed is
a... ...Uhh.... Somebody will tell us what that one is!
~Shared by Lisa H., Belmont, NC
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Publisher's Choice Recipes |
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SEAFOOD SALAD SANDWICHES
Your choice of chopped seafood gives you options for some surfin’ fun
on a bun!
Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings
1 1/2 cups chopped cooked seafood, such as crabmeat, shrimp or lobster
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split
1. Mix all ingredients except buns.
2. Fill buns with seafood mixture.
Tuna Salad Filling: Substitute 1 can (9 ounces) tuna, drained, for the
seafood. Stir in 1 teaspoon lemon juice.
Chicken Salad Filling: Substitute 1 1/2 cups chopped cooked chicken or
turkey for the seafood.
Serve with sliced cantaloupe and a mixture of red and green grapes
would be a quick choice to serve with these easy sandwiches.
Substitution
For a more elegant presentation, serve the seafood, tuna or chicken
salad filling on tender, flaky croissants purchased from your favorite
bakery or the freezer section of your grocery store.
Nutrition Information:
1 Serving: Calories 375 (Calories from Fat 225 ); Total Fat 25 g
(Saturated Fat 4 g); Cholesterol 80 mg; Sodium 710 mg; Total
Carbohydrate 24 g (Dietary Fiber 2 g); Protein 15 g Percent Daily
Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium 10 %; Iron 12 %
Exchanges: 1 1/2 Starch; 1 1/2 Lean Meat; 4 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker Kitchens
BROCCOLI AND CHICKEN CASSEROLE
Prep: 30 min.
Bake: 40 min.
Ingredients
4 ounces dried medium noodles
2-1/2 cups chopped cooked chicken or turkey
1 10-ounce package frozen chopped broccoli, thawed
1/2 cup sliced green onions
1 10-3/4-ounce can condensed cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon dried basil, crushed
1/8 teaspoon pepper
Paprika
Directions
1. Cook noodles according to package directions. Drain well.
2. In a 2-quart casserole stir together noodles, chicken or turkey,
broccoli, and green onions.
3. In a medium mixing bowl stir together soup, milk, cheese, basil, and
pepper. Stir into noodle mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until
heated through. Sprinkle with paprika.
Makes 6 servings.
Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake
as above.
Nutrition Facts
Calories 290, Total Fat (g) 11, Cholesterol (mg) 61, Sodium (mg) 508,
Carbohydrate (g) 22, Protein (g) 25
TANGY LIME BARS
18 oz. pkg. refrigerated sugar cookie dough
3/4 cup flour, divided
1-1/4 cups sugar
4 eggs
1/2 cup bottled key lime juice
1 drop green food coloring
1 tsp. baking powder
Powdered sugar
1. Heat oven to 350. Let dough stand at room temperature about 15
minutes. Lightly grease 13x9 baking pan.
2. Combine dough and 1/2 cup flour in large bowl, beat until well
blended. Press dough evenly onto bottom and 1/2 inch up sides of
prepared pan. Bake 20 minutes.
3. Meanwhile, combine remaining 1/4 cup flour, granulated sugar, eggs,
juice, food coloring and baking powder in large bowl; beat until well
blended.
4. Pour over baked crust. Bake 18 to 21 minutes or until edges are
brown and center is just set. Cool completely in pan on wire rack.
Sprinkle with powdered sugar just before serving. Store leftovers
covered in refrigerator.
Makes 2 dozen bars.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
EASY MEATBALLS
1 lb. ground beef
1 cup fine dry bread crumbs
1/2 cup grated Parmesan or Romano cheese
2 Tbs. finely minced fresh parsley
1 clove garlic, minced
1/2 cup milk
2 eggs, beaten
1-1/2 tsp. salt
1/8 tsp. pepper
Mix ingredients lightly and shape into 1" balls. Place in a 13x9"
baking pan; place in preheated 350 F oven. Cook for 45 min. to 1 hr.,
until cooked through. Drain off fat. Use in favorite spaghetti sauce
recipe.
Serves 6
Variation: Add to 2 jars of spaghetti sauce, heat through and serve
over pasta.
Mix with one jar of sauce, serve on warm, crusty rolls for meatball
sandwiches.
BAKED MACARONI & CHEESE WITH HAM
Good old-fashioned baked macaroni and cheese never lets you down.
Serves: 6
Prep. time: 10 minutes
Cooking time: 45 minutes
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 4 cups lowfat milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 1 onion, chopped
- 1/4 pound mushrooms, sliced
- 1/2 pound smoked cooked ham, cut into 1/4-inch pieces
- 2 1/2 cups grated Cheddar cheese
- 3/4 pound elbow macaroni
- 1/2 cup grated Parmesan cheese
Heat water for the pasta in a large saucepan. Heat the oven to 400
degrees. Heat 2 tablespoons of the butter in a 2-quart saucepan over
low heat until foaming. Add the flour and cook, stirring for 2 minutes.
Gradually stir in the milk and continue to stir until the mixture is
smooth. Stir in the mustard, salt, nutmeg and cayenne. Heat the
remaining butter in a large skillet over medium heat. Add the onions
and cook, stirring, for 4 or 5 minutes until softened. Add the
mushrooms and ham and cook for an additional 10 or 12 minutes until the
mushrooms are tender and the excess liquid has evaporated. Gradually
add the cheddar cheese to the white sauce, stirring after each
addition, until melted. Add the mushroom mixture and stir well to
combine. Meanwhile, cook the pasta for 12 to 15 minutes until tender.
Drain well in a colander. Spoon half the macaroni into a buttered,
3-quart baking dish. Add half the sauce and stir gently to combine. Top
with the remaining macaroni and pour the remaining sauce over it.
Sprinkle with the Parmesan cheese and bake for 20 minutes.
Source: The Working Family's Cookbook
BROWN DERBY FRENCH ONION SOUP
1/4 lb. butter
1-1/2 lbs. thinly sliced white onions
1 quart canned beef stock
1 quart canned chicken broth
1/8 tsp. black pepper
1/2 tsp. celery salt
1/4 tsp. salt
1 Bay leaf
1 Tbsp. Worcestershire sauce
Slice onions thinly and saute lightly in butter, saute until the onions
become clear. Mix all together simmer till onion is tender but not too
soft, this can take about 30 minutes or so. Sprinkle with Parmesan
cheese and garlic croutons.
CAJUN SPICED PECANS
INGREDIENTS
1 pound pecan halves
1/4 cup melted butter
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Combine all ingredients in slow cooker. Cover and cook on HIGH for 15
minutes. Turn to LOW and continue to cook, uncovered, stirring
occasionally for 2 hours. Transfer nuts to a baking sheet and cool
completely. (Pack into glass jars and decorate with bows for holiday
gifts)
This is really good! The nuts are infused with the spices and are not
just coating them. The small bite of hotness is just enough for even
the "mildest" of eaters.
Source: SlowAndSimple.com
CHICKEN SUPREME
2-3 cups boned chopped chicken
1 can cream of mushroom soup
1 can cream of celery soup
6 oz. pkg. chicken-flavored stuffing mix
1 can chicken broth
1 stick butter, melted
1 onion, chopped
2 stalks celery, chopped
1 cup milk
Mix chicken with cans of soup. Place in bottom of 13x9 cake pan.
Combine stuffing mix, broth, butter, onion and celery and pour over
chicken mixture. Pour milk over all. Bake at 350 for 30-40 minutes or
until mixture bubbles.
APPLESAUCE-OAT MUFFINS
2 cups Cheerios cereal, crushed (about 1 cup)
1-1/4 cups flour
1/3 cup brown sugar
1 tsp. ground cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 cup applesauce
1/3 cup skim milk
1/2 cup raisins
3 Tbs. vegetable oil
1 egg white
Heat oven to 400. Grease bottoms only of 12 medium muffin cups, 2-1/2 x
1-1/4 inches. Mix cereal, flour, brown sugar, cinnamon, baking powder
and baking soda in large bowl. Stir in remaining ingredients just until
moistened. Divide batter evenly among muffin cups. Bake until golden
brown, 18 to 22 minutes.
12 muffins.
Source: Cheerios (back of the box)
ZUCCHINI SOUP
2 tbsp. margarine
1 medium onion, chopped
2 cans chicken broth
5 small zucchini, sliced
1/2 tsp. salt
1/4 tsp. pepper
1/2-1 tsp. curry powder
Melt margarine in 4 qt. saucepan. Saute onion until wilted. Add chicken
broth, zucchini, salt and pepper. Cook until tender. Puree in blender
until smooth. Strain if necessary. Stir in curry powder. Serve hot or
cold.
Yield: 6 servings.
THREE CHEESE BEEF ENCHILADAS
Easy but totally delicious!
1-1/2 cups (6-oz.) Monterey Jack cheese
1-1/2 cups (6-oz.) cheddar cheese
3 oz. cream cheese
1 cup picante sauce, divided
1 green pepper
1/2 cup chopped onions
8 tortillas
Shredded lettuce
Chopped tomatoes
1 lb. ground beef, cooked with taco seasoning
Combine cheeses, 1/4 cup picante sauce, pepper and onion. Spoon taco
mixture evenly down center of tortillas. Spoon 1/4 cup cheese mixture
down middle of tortilla. Roll and place seam side down in a 13x9 baking
dish. Spoon remaining cheese mixture over. Bake at 350 for 20 minutes,
top with lettuce and tomato.
PEACH COBBLER
1 egg
1 cup sugar
1 cup flour
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
1/2 tsp. vanilla
1 Tbs. melted shortening
3 cups fruit
Cream eggs and sugar, sift flour, baking powder and salt, add dry
ingredients alternately with milk and vanilla; add shortening. Put
fruit in baking dish, pour batter over fruit; bake 30 minutes at 350.
If you use fresh fruit, heat thoroughly with 1 cup sugar.
CRUNCHY VEGETABLE SALAD
2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing
Combine vegetables in a large mixing bowl. Pour salad dressing over and
toss to coat evenly. Refrigerate until serving time.
Source: Taste of Home - Collector's Edition
PECAN PRALINE COOKIES
Welcome to TEXAS.
1-1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1/2 cup half-and-half
1/3 cup brown sugar
1-3/4 cups sifted powdered sugar
1 cup chopped pecans
1. Heat oven to 350. In small bowl stir together flour, baking soda,
and salt. Set aside. In large mixer bowl beat 1-1/2 cups brown sugar
and butter on medium speed of electric mixer until combined. Add egg.
Beat until fluffy. Add flour mixture to butter mixture. Beat until
combined. Stir in first cup pecans.
2. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10 to
12 minutes or until bottoms are lightly browned. Transfer to wire
racks. Cool completely.
3. For glaze, in a small saucepan combine half-and-half and 1/3 cup
brown sugar. Bring to a boil, stirring constantly. Broil for 2 minutes
more, stirring constantly. Remove from heat. Beat in powdered sugar.
4. Place 1 teaspoon chopped pecans on each cookie. Drizzle glaze over
pecans. Let stand at room temperature until set.
Makes 36 cookies.
CREAMY MACARONI & CHEESE
Ingredients:
2 cups uncooked elbow macaroni (an 8 ounce box isn't quite 2
cups)
2 1/2 cups (about 10-ounces) grated sharp Cheddar
cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter and
cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt, milk,
mustard and pepper and stir well. Then add drained macaroni and stir
again. Set the slow cooker on low setting and cook for 3 hours,
stirring occasionally.
Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Ease of Preparation: Easy
Source: Paula Deen
BLUE CHEESE DRESSING
1/4 lb. blue cheese, melted
1 cup mayonnaise or Miracle Whip
1/2 cup oil
1 scant Tbsp. lemon juice
1 cup sour cream
Garlic Powder to taste
Melt the blue cheese on simmer or use the microwave on low power. Add
remaining ingredients and stir vigorously to blend. Store in covered
container in refrigerator until needed.
Makes 2-3/4 cups.
KUNG PAO CHICKEN
Feel free to adjust the amount of red-pepper flakes to suit your taste.
We double up on the sauce ingredients and serve with fluffy white rice.
No restaurant can touch this stuff.
Serves: 4
Prep. time: 10 minutes
Cooking time: 5 minutes
- 4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), 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 red pepper flakes
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.
Source: Food and Wine Quick from Scratch
LINGUINE WITH CREAMY ALFREDO SAUCE
Serves: 6
Prep. time: 5 minutes
Cooking time: 20
- 1/4 cup all-purpose flour
- 1/4 tsp. garlic powder or 2 cloves garlic, minced
- 1/4 tsp. ground black pepper
- 1 can (14 oz.) Swanson® Chicken Broth, (1 3/4 cups)
- 1/3 cup plain yogurt
- 6 cups hot cooked linguine, cooked without salt
- 6 tbsp. grated Parmesan cheese (we use fresh and grate garnish at
table)
- Chopped fresh parsley
MIX flour, garlic and pepper in saucepan. Stir in broth until smooth.
Cook and stir until mixture boils and thickens. Remove from heat.
STIR in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with
parsley and remaining cheese.
Source: Swanson's Simply Delicious Cookbook
SOUTHERN STYLE MEAT PIE
2 lbs. cubed raw beef
2 Tbs. fat
1 cup chopped onions
2 cups chopped celery
1/2 cup chopped green pepper
3 cups canned tomatoes, juice and pulp
3 Tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup kernel corn, drained
Sear meat in hot fat until nicely browned, about 10 to 15 minutes.
Remove meat from fat. Cook onions, celery and green pepper in the fat
until tender and lightly browned. Add tomatoes gradually to flour and
seasonings; add meat and vegetables. Turn into 2-1/2 quart casserol.
Cover and cook in moderate oven (350 F.) about 30 minutes.
Top with corn meal biscuit topping and bake as directed.
Corn Meal Biscuit Topping
1-1/4 cups milk, scalded
1/4 cup yellow corn meal
2 cups sifted enriched flour
2-1/4 tsp. baking powder
1 tsp. salt
1/4 cup shortening
Pour hot milk over corn meal and let cool completely.Sift flour once,
measure; add baking powder and salt and sift together twice. Cut in
shortening until mixture resembles coarse meal. Add corn meal mixture
all at once, stirring only until all flour is dampened. Drop by
spoonfuls over meat-vegetable mixture. Bake in hot oven (400 F.) 40 to
45 minutes. Serve at once.
Serves 8 to 10.
Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958
UNIQUE MEATLOAF
Very good!
1 1/2 pounds lean ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 of a 1-ounce package dry Ranch-style dressing mix
1 (6-ounce) can French-fried onions
Preheat oven to 350 degrees. In a large bowl, combine meat, eggs,
ketchup, stuffing mix, dry Ranch dressing mix and fried onions. Shape
into a loaf and fit into a 9x5-inch loaf pan. Bake, covered loosely
with foil, at 350 degrees for 50 to 60 minutes or until meat is
thoroughly cooked.
CHICKEN DIVAN
3/4 lb. fresh broccoli, cut into flowerets or 10 oz. pkg. frozen
broccoli flowerets
2 cups shredded cooked chicken
1 cup prepared Hidden Valley Original Ranch salad dressing
1 Tbs. grated parmesan cheese Cherry tomatoes
Heat oven to 350. In medium saucepan, cook broccoli in boiling water to
cover until tender, about 4 minutes. Drain thoroughly; place in shallow
baking dish. Top with chicken and salad dressing. Sprinkle with
Parmesan cheese. Cover loosely with foil; bake until heated through,
about 15 minutes. Garnish with cherry tomatoes.
Makes 4 servings.
Source: Favorite Brand Name 100 Best Chicken Recipes
BASIL-TOMATO RICE
2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt
In a large saucepan, bring broth to a boil. Stir in rice; cover and
remove from the heat. Let stand for 5 minutes. Meanwhile, in a small
skillet, saute pepper and onion in oil until tender. Add the tomatoes,
basil and salt; heat through. Stir into rice.
Yield: 6 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 30 g
Fiber: 2 g
Protein: 4 g
Source: Taste
of Home´s Healthy Cooking Magazine
EASY MEXICAN TORTILLA SOUP
1 pound lean ground beef
Two 16 ounce jars chunky salsa
Two 14 ounce cans beef broth
1 cup frozen, thawed corn kernels
Crushed tortilla chips
Brown beef in a large saucepan. Drain fat. Add salsa, broth and corn
kernels and heat to a boil. Reduce heat and simmer 5 minutes. Ladle
soup into bowls and garnish with tortilla chips.
Serves 4 to 6.
HONEY GARLIC RIBS
4 pounds pork spareribs
1/2 cup honey (I use only OhioHoney.com)
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
Preheat oven to 375F. Slice the ribs into individual pieces. In a large
bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar.
Stir until honey and sugar are completely dissolved, then stir in the
baking soda. The mixture will begin to foam. Transfer ribs to the bowl,
and turn to coat. Cover a cookie sheet with foil, and arrange the ribs
meat side up on the sheet. Pour excess sauce over all, and sprinkle
with the garlic salt. Bake for 1 hour, turning every 20 minutes.
OVEN-FRIED CHICKEN
1/3 c Crisco/shortening
1 c finely crushed cornflakes (about 2.5 cups before crushing)
2 tbsp freeze dried chives
1 tsp salt
½ tsp garlic powder
½ tsp pepper
1 pound chicken (we like chicken thighs)
Evaporated milk
Preheat oven to 350. Place Crisco in baking pan and melt in oven (I
line my pan with aluminum foil and it make clean up much easier). The
Crisco needs to be melted and hot before you put the chicken in the pan
so it seals the chicken.
Combine cornflake crumbs and all other ingredients down to chicken.
Dip chicken in milk and then roll in crumb mixture.
Place in melted Crisco in pan. I pour any extra crumbs on top of the
breasts at the end because we love the crunchies.
Bake at 350 until chicken is done. For boneless skinless breasts, it
takes about 35 minutes.
MAINE MUD COOKIES
2 1/3 cups flour
2/3 cup baking cocoa
2/3 cups sugar
1/3 cup packed brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/3 cup unsweetened applesauce
In a bowl, combine the flour, cocoa, both of the sugars, baking soda,
and the salt. Stir in the buttermilk and
the applesauce. The dough will be thick and moist.
Drop by tablespoonfuls 2 inches apart on the baking sheets coasted with
cooking spray. Spread with a fork to make irregular
shapes. Bake at 350 F for 8 to 10 minutes or until
firm. Remove to wire racks to cool. Makes 4 dozen
cookies
Source: Taste Of Home
CHICKEN BOUDINE
Ingredients:
1/4 cup drained, chopped pimentos
1 (2 1/4-ounce) package slivered almonds, toasted
3 cup grated sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup chicken broth
1 (4-ounce) can sliced mushrooms, drained
2 (10 3/4-ounce) cans cream of mushroom soup
2 cup cooked egg noodles
Salt and pepper
Directions:
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry.
Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms,
and salt and pepper to taste, and toss gently to combine. Transfer the
mixture to a greased 13-by-9-by-2 inch casserole and top with the
remaining cup of cheese.
Bake at 350 degrees F for 30 minutes, or until bubbly.
Yields: 8-10 servings
Source: Lady and Sons Too! Cookbook
COFFEE CAKE
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water (I added a teaspoon of instant coffee to the water)
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan, or a 1 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and
butterscotch pudding mix. Add the eggs, oil and water, mix until well
blended. In another bowl, stir together the brown sugar, cinnamon and
nuts. Pour half of the batter into the pan, spread evenly. Sprinkle
with half of the nut mixture. Cover with the rest of the batter, and
sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to
325 degrees F (165 degrees C) and bake for an additional 35 to 40
minutes.
Source: Allrecipes.com
SHRIMP IN CREAM SAUCE
2 Tbs. butter, melted
1/3 cup flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 tsp. paprika
Salt and pepper to taste
2 lbs. large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice
1. In a small saucepan, melt butter; stir in flour until smooth.
Gradually add broth and garlic. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat. Stir in the cream,
parsley, paprika, salt and pepper.
2. Butterfly shrimp by cutting lengthwise almost in half, but leaving
shrimp attached at opposite side. Spread to butterfly. Place cut side
down in a greased 13x9 baking dish. Pour cream sauce over shrimp. Bake,
uncovered, at 400 for 15-18 minutes or until shrimp turn pink. Serve
over noodles or rice.
Makes 8 servings.
Source: Taste of Home Holiday Recipes 2008
CHICKEN VAN DAMME
This is simple but good enough to serve company!
4 chicken breasts
1/4 stick butter
8 oz cream cheese
1 T minced garlic to taste (lots!)
1 t crushed rosemary.
Put the breasts in a greased baking dish.
Melt the butter and saute the garlic a bit; stir in cream cheese and
rosemary.
Pour cheese mixture over the chicken and bake until chicken is done,
30-45 minutes.
BLACK BEAN SOUP
Serving Size : 12
2 cans black beans -- rinsed and drained
2 cans chili pepper, canned -- chopped
2 cans diced tomatoes -- undrained
1 can corn -- drained
1/2 cup chopped onion
1/4 cup chopped celery
6 cups low sodium chicken broth
2 cups water
6 green onions -- sliced
3 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
Combine all ingredients in a 5 to 6-quart slow cooker. Cover and cook
on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).
HOTTER THAN HELL SHRIMP
1/4 cup oil
1/2 cup unsalted butter
6 large cloves of garlic, crushed minced finely
1/2 cup celery, coarsely chopped
2 tablespoon New Mexico red chile powder
2 tablespoons fresh lemon juice
2 1/2 pounds medium to large shrimp, deveined, leave tails on
1/2 cup fresh grated parmesan cheese
1 teaspoon salt
Melt the oil and butter in a saucepan until hot; watch carefully that
it doesn't burn. Reduce heat to medium. Add the garlic and celery and
cook till soft, but not browned. Add shrimp, salt, chile powder and
lemon juice and cook until shrimp is pink. Sprinkle with cheese. Let
sit for a few minutes before serving.
3-4 servings
CREAMY PEACH TRIFLE
3 Tbsp. granulated sugar
7 ripe peaches, peeled and sliced (about 4 cups)
1 (12 oz) tub frozen whipped topping, thawed
1/4 cup sifted powdered sugar
1 small pkg. instant french vanilla pudding mix
1 3/4 cups milk
1 (16 oz) frozen pound cake loaf
1/2 cup orange juice (or Amaretto)
1/4 cup sliced almonds, toasted
Put sliced peaches into a bowl. Sprinkle with granulated sugar; toss
gently and let stand at least 20 minutes or until juicy.
Combine pudding mix and milk. Whisk until mixture thickens.
Combine thawed whipped topping and 1/4 cup powdered sugar in a chilled
mixing bowl. Beat at medium speed with an electric mixer until soft
peaks form. Fold half of this mixture into the pudding.
Cut enough pound cake into 1-inch cubes to equal 6 cups. Place half of
the cake cubes in a 3-quart serving bowl. Sprinkle 1/4 cup orange juice
(or amaretto) over the cubes. Top with half of the whipped
topping/pudding mixture and half of the peaches. Repeat the layers of
cake, orange juice, pudding mixture and peaches.
Spread the remaining whipped topping on the top of the trifle. Cover
and chill at least 8 hours. Sprinkle with toasted almonds before
serving.
Yield: 14 servings
BACON & CHEESE WHITE PIZZA
1 prepared thin crust pizza crust (12 inch, 16 oz. Boboli)
1 1/2 cups shredded Fontina cheese (can use provolone or mozzarella)
5 slices Canadian bacon, thinly sliced
1/4 cup black olives
1/2 cup Ricotta cheese
2 plum tomatoes sliced
1/4 cup finely sliced basil leaves
Heat oven to 450 degrees.
Sprinkle pizza crust with 1 cup of the Fontina cheese, bacon and
olives. Drop Ricotta cheese by small spoonfuls onto crust. Sprinkle
with remaining cheese and top with tomato slices.
Bake on oven rack 10 to 12 minutes until heated through and bottom is
crisp. Remove from oven and sprinkle with slivered basil.
Makes 4 servings.
BRAISED SHORT RIBS
Try this easy, delicious recipe from Campbell's Kitchen.
Serves: 6
Prep. time: 20 minutes
Cooking time: 1 hr. 45 mins.
- 3 to 4 lb. meaty beef short ribs, cut into serving-size pieces
- Ground black pepper
- 1 tbsp. olive oil
- 2 stalks celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 3 medium Italian plum tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup Swanson® Beef Broth
- 1/2 cup dry red wine
- 2 tbsp. balsamic vinegar
- 1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary leaves,
crushed
- 1 bay leaf
- 2 tbsp. all-purpose flour
- 1/4 cup water
Season the ribs with the black pepper. Heat the oil in a 12-inch
skillet over medium-high heat. Add the ribs and cook until they're well
browned. Remove the ribs from the skillet. Add the celery, carrot,
onion, tomatoes and garlic to the skillet and cook until they're
tender. Add the stock, wine, vinegar, rosemary, bay leaf and ribs and
heat to a boil. Cover the skillet. Reduce the heat to low. Cook for 1
hour 15 minutes or until the ribs are fork-tender. Remove the ribs from
the skillet and keep warm. Stir the flour and water in a small bowl
until smooth. Add the flour mixture to the skillet. Increase the heat
to medium. Cook and stir until the mixture boils and thickens. Remove
and discard the bay leaf. Serve the sauce with the ribs.
Source: Swanson's Simply Delicious Cookbook
CHICKEN SALAD WITH APPLES AND WALNUTS OR
PECANS
Ingredients:
3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red OR green onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper lettuce leaves
Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if
using. In a cup or small bowl combine 4 tablespoons of mayonnaise. the
lemon juice, curry powder, if using, and salt and pepper. Stir into the
chicken, adding more mayonnaise as needed and for taste. Line bread or
rolls with lettuce and spread chicken salad on the bread or serve the
chicken salad on lettuce-lined plates.
Serves 4.
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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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