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A
to Z
Recipes
January 24, 2010
Always
something to make you think,
laugh and cook.
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Good
afternoon
and welcome to your Sunday edition of A to Z Recipes
Newsletter. Yes, you're right... I did not send out an issue
last Wednesday. Mea culpa. I have been overwhelmed with personal and
work demands and could not get an issue out any sooner. I believe
today's issue is well worth your wait. It contains an extra helping of
what makes A to Z Recipes Newsletter an
international favorite among recipe collectors!
Re: Las Vegas
Bling
If I sent you an email and you have not responded with a definitive
'yes' where I can add you to the list of participants, you must
respond immediately. If you are interested in joining us at the house and
have not contacted me yet, today is the time. Everyone wants to take
their time in planning this trip but we have to secure a house... and
they rent quickly. We must determine how many will be attending in
order to secure the house
immediately. Here
is the link to use for contacting me for the Las Vegas Bling.
Last call, y'all!
The current Monthly Theme topic is "Make Mine Chocolate, Please!"
and ends next Sunday, January 31. 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.
We'll see you here again on Wednesday, God willing.
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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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The
Seven Positive S's
~Shared by Mary H., Montreal, Canada
A positive outlook is positively important to our emotional and
physical health.
1. Stepping stones: Break down your goals into
manageable parts. Handling a problem is a big job that can be
overwhelming. But doing just one little exercise or
discipline every morning isn't such a big deal. Yes, you need
to have long-term objectives. But take things one step at a
time, and you'll get here just the same.
2. Spiritual sustenance: Find your personal peace.
It takes more than oxygen, food and water to sustain us.
Hope, faith and joy are just as important to discover and
nurture. "Spiritual sustenance" can be found in family,
friends, nature, religious community or your own inner self.
3. Serenity: Let go of things that are beyond your
control. You may be familiar with the Serenity Prayer: "Grant
me the serenity to accept the things I cannot change, the courage to
change the things I can, and the wisdom to know the
difference." Perfection is impossible. Letting go
and moving on from your mistakes helps free you to stay in control of
the things you can manage.
4. Smile: Have a good laugh. Is laughter
the best medicine? Scientifically proven or not, many people
believe that there truly is healing power in humor. Everyone
knows that sometimes, a good laugh is all it takes to get over the
"overwhelm wall."
5. Support is strength: Seek out solace.
You must be amazed at how much stronger you become. The care
and comfort of people you can share with, people you love and people
who love you, truly can make it easier to take care of yourself.
6. Speak up: Communicate! Getting and
sharing information is vital to understanding and managing your
personal obstacle. Find your personal comfort level regarding
how much you wish to share with others. Let people know what
your personal limitations are or what you need from them to help you be
successful.
7. Success deserves celebrations: Give yourself a
hand! Even the smallest successes are worthy of
celebrating. When things get tough, think of the productive
things you do every day and how much you have already accomplished in
life and celebrate them!
~Anonymous
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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Recipe
For A Miracle
~Shared by Treva, NC
1 cup Tension
2 cups Stress
1 teaspoon of Guilt
2 heaping cups of Limited Time
3/4 tablespoon of Urgency
A dash of "No Other Choice"
3 heaping cups of Faith
Fold ingredients gently into a bowl. Mix vigorously and add a few
tears. You'll sweat a little as you knead the dough. Pack it firmly
between your hopes and dreams and form into a perfect little ball.
Sprinkle it with a little faith (I recommend Hebrews 11), rolling the
ball in the flour until fully covered.
Place it under a veil of belief and allow it to rise.
Put it in an oven that has been pre-set at the perfect temperature for
the heat of trials and tribulations.
Allow it to brown under the warmth of God's love. Remove after due
season and allow to cool in the confidence of His promise.
Garnish with your praises. Arrange neatly on a platter of thankfulness
and serve to friends, families and, oh yes, strangers . . . invite them
too!
Pass on the recipe to all who request it and let them know that with
this recipe, they have the makings of a miracle!
~Author Unknown~
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
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Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Sauce
Made Simple
By Wolfgang Puck
~Shared by Jim D., WA
As I learned in my early days as an apprentice chef, one of the first
tasks performed every morning in a top restaurant kitchen is filling
huge stockpots with meaty bones, aromatic vegetables, herbs, and water.
Gently simmered for hours, these yield flavorful stocks, which may then
be boiled down to essences that become the foundations for classic
sauces.
In other words, the few intensely flavored spoonfuls that surround the
main-course meat or poultry you order at night may well result from
eight hours or more of careful cooking.
Few home cooks have that kind of time to prepare a delicious sauce.
Fortunately, there's another, much quicker way. The secret can be found
in the easy kitchen techniques known as deglazing and reduction.
When you saute or pan-fry food, some of the juices usually turn brown
and form a flavorful concentrated glaze on the bottom of the pan.
Deglazing is the process of dissolving the glaze in a liquid -- usually
a flavorful one such as wine, broth, or fruit juice -- by adding the
liquid to the hot pan and bringing it to a boil as you stir and scrape
the deposits with a wooden spoon or spatula.
Once the glaze has dissolved, reduction takes its turn. This consists
of briskly boiling the deglazing liquid until a significant percentage
of its water (and alcohol, in the case of wine) has evaporated,
thickening the consistency and concentrating the flavor. Usually, you
can tell when the sauce has reduced the desired amount by seeing if
it's thick enough to coat the back of a spoon -- a sign that it will
also coat the food with which you serve it.
As you'll see in the recipe I share with you here for sauteed pork
chops, deglazing and reduction will yield a delicious sauce -- here,
using orange juice as the deglazing liquid -- in a matter of minutes
instead of hours.
When I first demonstrated this recipe on ABC's "Good Morning America,"
I finished the pan sauce in a classic French way, by swirling in a few
tablespoons of softened butter to thicken and enrich it. In the version
of the recipe here, however, I offer an alternative: stirring in a
little bottled Chinese hoisin sauce, a thick sauce based on soybeans,
vinegar, sugar, and garlic, which you can find in the Asian foods
section of many supermarkets. It not only thickens and enriches the
sauce but also makes the overall flavor more complex and intriguing.
Preparing the pork chops in this way gives you a delicious, beautiful
main course in less than half an hour. And I promise not to reveal your
secret if you decide to tell everyone the sauce took you hours to make!
SAUTEED BONELESS PORK CHOPS WITH ORANGE SAUCE
Serves 4
2 seedless oranges, rinsed and dried
3 tablespoons olive oil
4 boneless center-cut pork chops, each about 6 ounces
Salt
Freshly ground black pepper
1-1/2 cups orange juice
2 tablespoons organic chicken broth or water
2 tablespoons store-bought hoisin sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
With an orange zester or a swivel-bladed vegetable peeler, remove the
bright orange zest from an orange, cutting it into very thin strips;
transfer the zest to a small bowl and set aside. With a small, sharp
knife, peel both oranges thickly enough to remove the membrane beneath
the peel, exposing the fruit. Then, holding each orange over a bowl,
cut between the membranes of each segment to remove the fruit, letting
it drop into the bowl. Set the orange segments aside.
Heat a heavy-bottomed skillet large enough to hold the pork chops over
high heat. Add the olive oil and swirl gently to coat the bottom of the
skillet. When the oil is almost smoking hot, generously season the pork
chops on both side with salt and pepper and add them to the skillet.
Reduce the heat to medium-high and cook until the chops are nicely
browned on both sides and just cooked through, 4 to 5 minutes per side.
Remove the chops to a plate and cover with aluminum foil to keep warm.
Carefully pour off excess fat from the skillet. Carefully add the
orange juice to the skillet and, over medium-high heat, stir and scrape
with a wooden spoon to deglaze the pan deposits. Stir in the chicken
broth or water and the hoisin sauce and continue simmering until the
sauce is thick enough to coat the back of a spoon, about 2 minutes.
Stir in the reserved orange segments and zest.
Arrange the pork chops on individual heated serving plates. Spoon the
sauce and orange segments over and around each chop. Garnish with
parsley and chives and serve immediately.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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Puns
for an Educated Mind
~Shared by Pam, OH
The roundest knight at King Arthur's round table was Sir Cumference. He
acquired his size from too much pi.
I thought I saw an eye doctor on an Alaskan island, but it
turned out to be an optical Aleutian ..
She was only a whiskey maker, but he loved her still.
A rubber band pistol was confiscated from algebra
class because it was a weapon of math disruption.
The butcher backed into the meat grinder and got a little behind in his
work.
No matter how much you push the envelope, it'll still be stationery.
A dog gave birth to puppies near the road and was cited for littering.
A grenade thrown into a kitchen in France would result in Linoleum
Blownapart.
Two silk worms had a race. They ended up in a tie.
Time flies like an arrow. Fruit flies like a banana.
A hole has been found in the nudist camp wall. The police are looking
into it.
Atheism is a non-prophet organization.
Two hats were hanging on a hat rack in the hallway. One hat
said to the other, 'You stay here; I'll go on a
head..'
I wondered why the baseball kept getting bigger. Then it hit me.
A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
A small boy swallowed some coins and was taken to a hospital.When his
grandmother telephoned to ask how he was, a nurse said, 'No change yet.'
A chicken crossing the road is poultry in motion.
The short fortune-teller who escaped from prison was a small medium at
large.
The man who survived mustard gas and pepper spray is now a seasoned
veteran.
A backward poet writes inverse.
In democracy it's your vote that counts. In feudalism it's your count
that votes.
When cannibbals ate a missionary, they got a taste of religion.
Teachers
These are actual comments made on students' report cards by teachers in
the New York City public school system. All teachers were reprimanded
(but, boy, are these funny!)
1. Since my last report, your child has reached rock bottom and has
started to dig..
2. I would not allow this student to breed.
3. Your child has delusions of adequacy.
4. Your son is depriving a village somewhere of an idiot.
5.. Your son sets low personal standards and then consistently fails to
achieve them.
6. The student has a 'full six-pack' but lacks the plastic thing to
hold it all together.
7. This child has been working with glue too much.
8. When your daughter's IQ reaches 50, she should sell.
9. The gates are down, the lights are flashing, but the train isn't
coming.
10. If this student were any more stupid, he'd have to be watered twice
a week.
11. It's impossible to believe the sperm that created this child beat
out 1,000,000 others.
12.. The wheel is turning but the hamster is definitely dead.
Cops
These are actual comments made by 16 Police Officers.
The comments were taken off actual police car videos around the
country:
16. 'You know, stop lights don't come any redder than the one you just
went through.'
15. 'Relax, the handcuffs are tight because they're new. They'll
stretch after you wear them a while.'
14. 'If you take your hands off the car, I'll make your birth
certificate a worthless document.'
13. 'If you run, you'll only go to jail tired.'
12. 'Can you run faster than 1200 feet per second? Because that's the
speed of the bullet that'll be chasing you..'
11. 'You don't know how fast you were going? I guess that means I can
write anything I want to on the ticket, huh?'
10. 'Yes, sir, you can talk to the shift supervisor, but I don't think
it will help. Oh, did I mention that I'm the shift supervisor?'
9. 'Warning! You want a warning? O.K, I'm warning you not to do that
again or I'll give you another ticket.
8. 'The answer to this last question will determine whether you are
drunk or not. Was Mickey Mouse a cat or a dog?'
7. 'Fair? You want me to be fair? Listen, fair is a place where you go
to ride on rides, eat cotton candy and corn dogs and step in monkey
poop.'
6. 'Yeah, we have a quota. Two more tickets and my wife gets a toaster
oven.'
5. 'In God we trust, all others we run through NCIC.'
4. 'How big were those 'two beers' you say you had?'
3. 'No sir, we don't have quotas anymore. We used to, but now we're
allowed to write as many tickets as we can.'
2. 'I'm glad to hear that the Chief (of Police) is a personal friend of
yours. So you know someone who can post your bail.'
AND THE WINNER IS...
1. 'You didn't think we give pretty women tickets? You're right, we
don't.. Sign here.'
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe:
Easy Pineapple Bread
Originally shared by: Luanne, FL
Reviewer: Mary H., Montreal, Canada
Date posted: January 13,
2010
This is definitely one worth keeping, and
sharing!
My loaf was ready in 30 minutes. The cinnamon/sugar topping
made it divine. I had never tried "Bisquick" before, but I
will use it again. ~Mary
EASY PINEAPPLE BREAD
~Shared by Luanne, FL
Made this at Christmas and drat, they ate it all !!!!
1 can (approx. 9 ounces) crushed pineapple in syrup
2 & 1/2 cups biscuit baking mix
1/3 cup granulated sugar
4 TBSP butter, room temperature
2 eggs
1/2 cup chopped pecans or walnuts
Granulated sugar mixed with a little cinnamon, optional
Preheat oven to 350 deg. Grease and flour a 9 x 5 x 3-inch loaf pan.
Drain pineapple well, reserving 3 TBSP of the syrup. In a mixing bowl,
combine baking mix, sugar, butter, eggs, reserved syrup, and pineapple;
blend with mixer on low speed until blended, about 1 & 1/2 to 2
minutes. Stir in chopped pecans or walnuts. Spoon batter into the
prepared loaf pan. If desired, sprinkle with a little cinnamon-sugar.
Bake for about 50 to 60 minutes, or until a wooden pick or cake tester
inserted in center comes out clean. Cool in pan for 10 minutes; remove
to rack to cool completely.
This bread is great toasted with cream cheese for breakfast. Didn't get
to breakfast !!!!
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BAKED CHICKEN TORTILLAS
~Shared by Barb C., Chula Vista, CA
Serve a veggie packed chicken tortilla casserole that bakes for only 15
minutes. Add cheese at the end of baking so it has time to melt, but
not brown.
Yield: 6 servings (serving size: 1 roll)
Ingredients
1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4
pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar
cheese
Preparation
Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly
over each tortilla. Divide chicken, tomato, bell pepper, and onion
evenly down center of each tortilla, and roll up. Place rolls, seam
sides down, in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with
cheese; bake an additional 5 minutes or until cheese melts.
Nutritional Information
Calories: 379 (26% from fat)
Fat: 10.8g (sat 4.1g,mono 3.7g,poly 2.5g)
Protein: 28.7g
Carbohydrate: 38.9g
Fiber: 2.8g
Cholesterol: 64mg
Iron: 3mg
Sodium: 623mg
Calcium: 284mg
Source: LilBitsThisnThat-PSP@Yahoogroups.com
CRAB IMPERIAL
~Shared by Pat, Merritt Island, FL
4-6 servings
INGREDIENTS:
2 lbs crabmeat
1 green bell pepper, minced
2 pimentos, diced
1/3 tsp salt
1/2 tsp white pepper
1 Tbs dry mustard
3 Tbs mayonnaise
2 eggs beaten
3 Tbs sherry
Paprika
DIRECTIONS:
Combine all ingredients except the paprika and mix well.
Place in a baking dish and spread with additional mayonnaise.
Sprinkle with paprika. Bake at 350F for 25 minutes or until
heated and bubbly.
BUTTERNUT SQUASH AND PASTA
~Shared by Linda H., Rosharon, TX
1 small butternut squash (about a 1 1/2- pound squash)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 medium cloves garlic, slivered
12 large fresh sage leaves, shredded, plus several whole leaves for
garnish
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (penne or other tubular shape is perfect)
Freshly grated Parmesan cheese, to taste
Bring 4 quarts water to a boil for cooking pasta.
Cut squash in half lengthwise and use spoon to scrape out and discard
seeds and stringy fibers. (If you are using a larger squash, discard
half or reserve for other use.) Use a vegetable peeler or small knife
to remove skin. Cut peeled squash into 1/2-inch cubes (you need 3
cups). Steam the squash until tender, but not mushy, about 10 to 12
minutes.
Heat the oil and 2 tablespoons of the butter in a large skillet. Add
the garlic and sauté over medium heat until golden brown, about 4
minutes. The garlic should be richly colored but not dark brown or
burned. Use a slotted spoon to lift the garlic slivers from the oil.
Discard the garlic.
Add the steamed squash, shredded sage leaves, salt and pepper to the
pan. Toss to coat the squash with the oil and butter. Cook, stirring
occasionally, until squash is heated through, about 3 minutes. (Cook it
until it just starts to lose its shape, but short of mushy.) Add salt
and pepper to taste.
While preparing the sauce, cook and drain the pasta, making sure some
water still clings to the noodles. Toss the hot pasta with the squash
sauce and the remaining tablespoon of butter. Mix well and transfer
portions to warm pasta bowls. Garnish with sage leaves, if desired.
Serve with grated Parmesan.
Makes 4 servings.
STUFFED SPARERIB ROAST
~Shared by Jim D., WA
“Want a crackly-brown roast?” Then this is the recipe for you! A side
of spareribs is stuffed with a mix of mashed sweet potatoes,
breadcrumbs, onion, and eggs and then roasted until tender.
Ingredients:
1/3 cup finely chopped onions
6 Tbsp butter or margarine
1 cup dry crumbs
1 cup hot mashed potatoes
1 cup hot mashed sweet potatoes
1 tsp. Salt
1 tsp. Poultry seasoning
2 eggs
1/2 cup milk
3 1/2 pounds spareribs (2 equal sides)
Brown onion in butter or margarine. Combine crumbs, potatoes, salt and
poultry seasoning.
Beat eggs; add with milk and onion, mix well.
Spread between spareribs. Place on rack in roasting pan.
Bake in moderate oven 350F for 2 hours or until tender.
Serves 4
Source: January 1942 McCall's Magazine
AZTEC PIE
~Shared by Ann S., Mims, FL
This rich casserole is reminiscent of that old Texas favorite, King
Ranch casserole, but is made with pork instead of chicken. For variety,
use the filling to make enchiladas instead of a casserole.
1 1/2 cup cooked and shredded pork butt
1/8 cup corn oil
1/2 cup diced onion
1 tablespoon minced garlic
5 poblano chiles, seeded and chopped
5 tomatillos, chopped
1 cup chicken stock
1 cup heavy cream
salt to taste
12 corn tortillas
1 1/2 cups mild Gouda cheese
1/2 cup chopped cilantro (for garnish)
1/2 cup sour cream (for garnish)
Remember that you will need to cook the pork before preparing the rest
of the casserole.
Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and
cook the onions until soft. Add the garlic, poblano, and tomatillos and
let them cook for about 10 minutes, stirring frequently, until the
poblano is soft. Add the chicken stock and bring to a boil, then reduce
heat to low and cook for 10 minutes. Add cream and cook for 5 more
minutes.
Purée the poblano sauce in a blender until smooth, strain, and return
to the pan. Season with salt and reduce some more if necessary. Sauce
should coat the back of a spoon.
Heat a few tablespoons of corn oil over medium-high heat and cook the
tortillas in it for no more than 10 seconds. Drain on paper towels.
Preheat oven to 350 degrees. Place 6 tortillas on the bottom of a
shallow baking or casserole dish (about 9 by 11 inches or 10 by 10
inches in size; shape does not matter). Cover the tortillas with half
of the shredded pork, ladle on half the sauce, and sprinkle with half
of the cheese. Repeat with a second layer. Cover and cook for 35
minutes, then uncover and lightly brown on top.
Cut into serving-size pieces and garnish with cilantro and a dollop of
sour cream.
Serves 9 to 10.
Source: Texas
Monthly
LIME TARTLETS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (15 oz) pkg. refrigerated pie pastry
1 (8 oz) pkg. cream cheese softened
1 C. plain yogurt
3 T. confectioners' sugar
1 (10 oz) jar lime curd divided
Whipped cream and lime slices optional
Roll out each pastry on a lightly floured surface. Using a
2/12" round cookie cutter, cut out 12 circles from each
pastry. Press rounds onto the bottoms and up the sides of
greased miniature muffin cups. Prick bottoms with a fork.
Bake at 450 for 8-10 minutes or until golden brown. Cool for
5 minutes before removing from pans to wire rack.
In a large bowl, beat the cream cheese, yogurt and confectioners' sugar
until smooth. Stir in 1/2 C. lime curd. Spoon into
tartlet shells; top with remaining lime curd. Garnish with
whipped cream and lime slices if desired.
CHOPS 'N' ROOTS
~Shared by Johnny, LA
2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut 1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed cream of mushroom soup
3/4 cup water 1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white potatoes(drained) or 3 medium potatoes,
peeled, cooked and sliced
1 (4 oz) can sliced mushrooms (drained) or 1/2 cup sliced fresh
mushrooms
1 large apple, cored and sliced (optional)
1/2 t. crushed dried basil
Combine flour, salt and pepper in shallow dish. Dip chops into flour
mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown
chops in hot oil. Meanwhile, combine soup with water and basil in
medium bowl, set aside. Return chops to oven (if you took them out)
Layer carrots, onions, potatoes, and mushrooms over chops, top with
apple Pour soup mixture over all and cover with lid
Place 20-25 hot coals on the lid and cook for 30-35 min. Rotate lid 1/3
turn and pot 1/3 turn every 10 minutes.
Makes 6 servings
CIABATTA
~Shared by Doe, Oliver, B.C.,
Canada
Makes 2 loaves or 8 buns
Sponge-
2/3 c warm water
1/4 tsp sugar
1 c flour
1/2 tsp yeast
Dough-
3/4 c water
1 tbsp olive oil
1 1/2 tsp salt
2 c flour
1/2 tsp yeast
Add sponge ingred to machine in order or as directed by manf. Select
dough cycle. Let mix or 5-10 mins, scraping down sides of pan with
spatula as needed. Shut machine off & leave sponge to develop
in machine for 12 & up to 24 hrs. Add rem dough ingred as per
manf directions. Select dough cycle. Scrape down sides of pan with
rubber spatula during first mixing. If possible stop machine a few mins
before cycle ends. (Some cycles end with a final kneading that would
deflate air bubbles.) When cycle is finished, remove dough with well
floured hands. Divide dough in half & place each hand on well
floured or parchment lined baking sheet. Pull & stretch dough
into rough oval shape about 12x4, rounding & tucking under
edges. Dust generously with flour & allow to rise uncovered in
warm place for 20 mins. Bake at 425, for about 30 mins until crust is
golden brown. Cool on wire rack.
Ciabatta Buns- Prepare dough as directed above. Divide dough into 8 pcs
& shape into smooth balls by pulling dough down &
under. Dip smooth top into flour & place, floured side up, on
floured or parchment lined baking sheet. Allow to rise covered about
45-60 mins until not quite doubled in bulk. Bake at 425 for 25 mins,
spraying with water if desired, or until buns sound hollow
when tapped underneath.
Tip- When shaping the dough, handle it very gently so the air bubbles
don’t break, & resist the temptation to add any more flour. The
dough will be wet & sticky & will not form a ball. For
a crisper crust, spray the loaves with water 2-3 times during baking.
If baking 2 loaves at once, place on lower & middle racks
& reverse & rotate baking sheets halfway thru baking
time.
PARSLEY PEPPERCORN GROUND BEEF STEAKS
~Shared by Jim H., Calgary, Alberta, Canada
These taste great, even without the sauce! Good served with buttered
sliced carrots. From Woman's Day magazine. The English and French both
used lots of cream in their recipes. ~by Sharon123
30 min
12 min prep
Meat Mixture:
1 1/4 lbs ground beef round
1/2 teaspoon salt
3 garlic cloves, crushed
3/4 cup finely chopped parsley
2 teaspoons very coarsely cracked black peppercorns
1/4 teaspoon salt, preferably coarse
Cream Sauce:
1/3 cup beef broth or brandy
1/4 cup heavy cream
1/2 tablespoon butter
1 1/2 tablespoons chopped parsley
Mix meat mixture ingredients until well blended. Shape into four 1
1/4-inch thick patties. Press pepper into flat sides. Let stand 15
minutes. Lightly sprinkle salt over bottom of a large nonstick skillet.
Place over medium high heat until hot. Add patties and cook until well
browned on both sides and no longer pink in centers, about 15 minutes.
If not making the sauce, sprinkle with the parsley and serve. If
servinig with sauce, remove patties to warm plates. Remove any excess
fat in skillet, leaving brown (not burned;) bits. Add brandy or broth
and cook and stir until reduced to about 2 tbls. Add cream and butter.
Stir over high heat until reduced to 3 tbls. Spoon over meat. Sprinkle
with remaining parsley. Enjoy!
Makes 4 servings.
Source: Recipezaar
BBQ MEATBALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 lbs. hamburger
1 small onion, chopped
10 ginger snaps cookies
Mix hamburger, ginger snaps cookies and onion together and roll into
small balls. Brown hamburger and place in slow cooker. Add sauce
mixture.
Sauce:
2 jars Heinz chili sauce
1 (20 oz.) jar grape jelly
2 jars of water
Simmer slowly 1/2 hour.
MAKE-AHEAD CHICKEN BAKE
~Shared by Treva, NC
This crunchy, saucy hot dish is potluck-perfect! It’s so convenient
because you can make the casserole the day before and bake it the day
of the potluck. It’s good made with turkey, too.
SERVINGS 12
PREP 25 min.
COOK 30 min.
TOTAL 55 min.
5 cups cubed cooked chicken
2 cups chopped celery
5 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon pimientos, optional
1 teaspoon finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds, toasted
In a large bowl, combine the first eight ingredients. Transfer to a
greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and
almonds. Cover and refrigerate overnight. Remove from the refrigerator
30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes
until lightly browned and cheese is bubbly.
Nutrition Facts One serving: (1 cup) Calories: 365 Fat: 26 g Saturated
Fat: 6 g Cholesterol: 158 mg Sodium: 449 mg Carbohydrate: 8 g Fiber: 1
g Protein: 24 g
Source: Taste of Home
HOBO BREAD
~Shared by Leasa, IA
2 C raisins
2 C hot water
4 t baking soda
2 C sugar
1/4 C veggie oil
4 C flour
Mix raisins, hot water and soda. Let sit overnight or at
least 4 hrs. Add remaining ingredients and fill greased loaf
pans half full. Bake at 350° for 1 hour 10 mins.
Let cool on wire rack.
Makes 2 loaves.
Source: Courtesy of Frances Niemeier, the St. Paul Lutheran Church
cookbook, 1981
BACON-POTATO CHOWDER
~Shared by Larry Holmes, Toronto, Canada
8 slices bacon, cut into 1/2 –inch pieces
1 cup chopped onions
2 cups chopped potatoes
1 cup water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups milk
In large saucepan over medium heat, cook bacon until browned.
Add onions, continued cooking until tender, about 3 minutes;
drain. Add potatoes, water, salt and pepper.
Cook until potatoes are tender, about 15 minutes. Reduce heat
to low; stir in soup, sour cream and milk. Cook,
stirring occasionally, until heated through, about 5 minutes.
Makes about 6 servings.
VANILLA RICH CHIP CAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pkg. (18-1/4. oz.) yellow cake mix
1 pkg. (3-1/2 oz) instant vanilla pudding mix
1 cup sour cream
1/2 cup each vegetable oil and water
4 eggs
1 tbsp. pure vanilla extract
1 cup mini chocolate chips
Vanilla Butter Glaze (recipe follows)
Beat all ingredients except chips, in large bowl with mixer on low
speed just to moisten. Beat on medium speed 2
minutes. Stir in chips. Pour into greased and
floured 12-cup Bundt pan. Bake in 350 degree oven 50 minutes
or until toothpick inserted in center comes out clean. Cool
in pan 10 minutes. Invert cake onto wire rack. Cool
completely. Drizzle with Vanilla Butter Glaze or sprinkle
with confectioners' sugar, if desired.
VANILLA BUTTER GLAZE
Mix 3 tbsp. butter, melted, 2-1/4 cups confectioners' sugar, 3 tbsp.
water and 1-1/2 tsp pure vanilla extract until smooth. Let
stand 3 minutes or until thickened.
Makes
16 servings.
BISCUIT LASAGNA
~Shared by Linda H., Rosharon, TX
1 lb. ground beef
1/2 cup chopped onion
1 jar (32 oz) spaghetti sauce
1 tbsp parsley flakes
1 tsp. dried oregano leaves
3 cups Bisquick
1 cup creamed cottage cheese
1/4 cup grated Parmesan cheese
3/4 cup milk
1 tbsp parsley flakes
1 tsp dried basil leaves
1 cup shredded zucchini (about 1 small)
2 cups mozzarella cheese (8 oz)
Heat oven to 375 degrees.
Cook and stir ground beef and onion in 4 qt. saucepan over medium heat
until beef is brown; drain. Stir in spaghetti sauce, 1 tbsp parsley and
the oregano. Heat on medium high heat to boiling. Stir
occasionally. Keep warm over low heat.
Mix remaining ingredients except zucchini and mozzarella cheese until
dough forms, beat 20 strokes. Spread half of the dough in ungreased
rectangular pan, 13x9x2.
Sprinkle half of the zucchini over dough; spread half of the beef
mixture over zucchini. Sprinkle with half of the mozzarella cheese.
Drop remaining dough by heaping teaspoonfuls onto cheese. Repeat with
remaining zucchini, beef mixture and cheese. Bake until biscuits are
dark golden brown, about 35 minutes. Let stand 10 minutes before
cutting.
WHITE BEAN SOUP WITH WINTER VEGETABLES
~Shared by Jim D., WA
Makes about 4 quarts, serving 10 to 12.
If possible, use fresh dried beans in this soup. For a more authentic
soup, place a small slice of lightly toasted Italian bread in the
bottom of each bowl and ladle the soup over. To make this a vegetarian
soup, omit the pancetta and add a 4-ounce piece of Parmesan rind to the
pot along with the halved onion and unpeeled garlic in step 1.
Ingredients
6 ounces pancetta , one 1-inch-thick slice, cut into 1-inch cubes
1 pound dried cannellini beans , rinsed and picked over
1 large onion , unpeeled and halved pole to pole
4 medium cloves garlic , unpeeled
1 bay leaf
1 teaspoon table salt
1/4 cup extra-virgin olive oil plus extra for serving
2 small carrots , medium diced
2 ribs celery , medium diced
2 small leeks , white and light green parts, washed thoroughly, and
sliced crosswise into 1/2-inch pieces
1 small onion , diced medium
3 medium cloves garlic , minced
4 ounces kale , stemmed, leaves cut into 1/2-inch strips (about 3 cups)
4 ounces escarole , stemmed, leaves cut into 1/2-inch strips (about 3
cups)
2 small boiling potatoes , medium diced
1 can (14 1/2 ounces) diced tomatoes , drained
1 sprig fresh rosemary
Instructions
1. In large, heavy-bottomed Dutch oven, cook pancetta over medium heat
until just golden, 8 to 10 minutes. Add 12 cups water, beans, halved
onion, unpeeled garlic, bay leaf, and 1 teaspoon salt; bring to boil
over medium-high heat. Cover pot partially; reduce heat to low, and
simmer, stirring occasionally, until beans are almost tender, 1 to 1
1/4 hours. Remove beans from heat, cover, and let stand until beans are
tender, about 30 minutes. Drain beans, reserving cooking liquid;
discard pancetta, onion, garlic, and bay leaf. Spread beans in even
layer on baking sheet and cool.
2. While beans are cooling, heat oil in now-empty Dutch oven over
medium heat until shimmering; add carrots, celery, leeks, and diced
onion and cook, stirring occasionally, until softened but not browned,
about 7 minutes. Stir in minced garlic and cook until fragrant, about
30 seconds. Add enough water to reserved bean cooking liquid to equal 9
cups, add to pot with kale and escarole. Increase heat to medium-high
and bring to boil; cover, reduce heat to low, and simmer 30 minutes.
Add potatoes and tomatoes; cover and cook until potatoes are tender,
about 20 minutes. Add cooled beans; increase heat to medium-high and
bring to simmer. Submerge rosemary sprig in liquid; cover and let stand
off heat 15 to 20 minutes. Discard rosemary, and season to taste with
salt and pepper. Ladle soup into individual bowls, drizzle each bowl
with extra-virgin olive oil, and serve.
Source: Cook's Illustrated, Published January 1, 2001.
GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE
~Shared by Ann S., Mims, FL
Prep: 15 minutes
Total: 1 hour 25 minutes
Serves 6.
Cold cucumber adds a refreshing crunch to this Asian-inspired dish.
Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Ingredients
7 cups water
1/2 cup loose green tea leaves
1 medium onion, roughly chopped
2 cloves garlic, smashed
1 stalk lemongrass, quartered and smashed
1 2-inch piece peeled ginger, coarsely chopped
1 dried Thai chile
2 bone-in skinless chicken breasts, 1 pound total
2 cups short-grain brown rice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Lemon wedge, sliced scallions, and cucumber spears, for serving
Directions
1. Bring water to a near boil, pour over tea, and let steep 1 minute.
Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger,
and chile; let cool slightly, then add chicken. Bring up to a simmer
over medium heat, reduce heat, and gently simmer until the chicken is
cooked through and a thermometer inserted into the thickest part reads
160 degrees, about 7 minutes. Remove chicken from poaching liquid;
strain liquid, discarding solids.
2. Place 4 cups of strained liquid in a medium pot. Add rice, olive
oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and
reduce to a simmer. Cook until all liquid is absorbed and rice is
cooked through, about 50 minutes. Remove from heat and let stand 10
minutes.
3. While rice is cooking, remove chicken from bone and shred into large
pieces. Keep chicken in remaining poaching liquid and reheat just
before serving. Season with 3/4 teaspoon of salt, and black pepper.
Serve rice with chicken moistened with some of the reserved liquid. Top
with sliced scallions, cold cucumber spears, and a squeeze of lemon.
Source: Martha
Stewart Living
PEANUTTY CANDY BARS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 C. quick cooking oats
1 C. packed brown sugar
2/3 C. butter melted
1/2 C. plus 2/3 C. peanut butter divided
1/2 C. light corn syrup
1 t. vanilla extract
1 (11 oz) pkg. butterscotch chips
1 C. semisweet chocolate chips (6 oz)
1 C. salted peantus chopped
In a large bowl combine the oats, brown sugar, butter, 1/2 C. peanut
butter, corn syrup and vanilla. Press into a greased 9x13
baking dish. Bake at 375 for 12-14 minutes or until mixture
is bubbly around the edges.
In a microwave safe bowl melt butterscotch and chocolate chips; stir
until smooth. Stir in peanuts and remaining peanut butter;
spread over the oat mixture. Refrigerate for at least 1 hour
before cutting.
CAMPFIRE VENISON CHILI
~Shared by Johnny, LA
You will need a 4 or 5 quart cast iron Dutch oven. I suggest a Lodge 4
quart camp Dutch oven #10CO2 or 5 quart Dutch oven #8DO2.
Here's what else you'll need:
2 to 3 lbs ground venison or low-fat beef
2 tbsps cooking oil
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
3 to 5 cups water Start with 3, add as needed
1 15 oz can of Ranch Style or Chili Style beans w/juice
2 8 oz cans tomato sauce
1 10 oz can diced Rotel® tomatoes or tomatoes w/green chilies
3 to 5 tbsps chili powder
3 tbsps red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp salt
Put oil in Dutch oven and place the oven low over fire for high heat.
When oven and oil are hot, place meat, onion, bell pepper, and celery
in pot and stir until meat is brown.
When meat is brown, as you see in this photo, add remaining
ingredients. For convenience, have remaining ingredients pre-mixed in a
large bowl.
In fact, if you intend to cook this chili at camp, leave out the water
and mix the remaining ingredients in an empty 1/2 gallon milk jug at
home. When you get ready to cook, pull the jug from an ice chest, dump
it in the Dutch oven, then add water.
After adding remaining ingredients, leave pot over high heat until
mixture boils. Boil mixture for 5 minutes, then raise or move pot over
low heat and simmer for at least 1 hour.
If you like, let it simmer for 3 or 4 or even 5 hours. There is nothing
like sitting around a campfire and watching a pot of something
delicious slowly simmering over the fire. The cook can relax because
every minute or so someone will walk over to the pot and start stirring
whatever is inside it.
I used a 4 quart camp Dutch oven. Notice that the recipe filled it to
the brim. Some of it dripped into the fire, but who cares? If you use a
5 quart Dutch oven, you can add another can of Ranch Style or Chili
Style beans.
I started my fire around noon, browned the meat around 2 pm, and around
7 pm, my sister and I ate some mighty fine chili.
Use a 5 quart Dutch oven and you can prepare this recipe in your
kitchen.
STRAWBERRY YOGURT COOLER
~Shared by Doe, Oliver, B.C., Canada
2 rosehip tea bags
2 cups boiling water
2 cups plain lowfat yogurt
3 tablespoons honey
1 cup sliced strawberries
Steep the tea bags in a small teapot or bowl for 10 minutes, covered.
Remove tea bags. Place the yogurt, berries, and honey in a blender.
Blend until smooth. Add the tea to the yogurt mixture, and blend until
smooth. Serve over ice.
TOMATO-GARLIC PRAWNS
~Shared by Jim H., Calgary, Alberta, Canada
A spicy Thai-style dish with complex flavors that goes well with
steamed or fried rice. I concocted this recipe after purchasing and
preparing an off-the-shelf packet of ready-made tomato-garlic sauce in
Malaysia. ~by GT in SA
20 min
10 min prep
Serves 4
750 g prawns, shelled and deveined, tails on
2 teaspoons flour (for thickening)
water
3 tablespoons oil, your preference (to saute prawns)
Sauce:
1 tablespoon soy sauce
2 tablespoons tomato paste
1 teaspoon minced garlic or garlic paste
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons honey
Heat oil in skillet until very hot but not smoking. Meanwhile, mix
ingredients for sauce. Saute prawns in hot oil until they turn
white/pink but are not completely cooked (approximately 3 minutes).
Turn heat down, add sauce, cover and simmer for 2 more minutes. Mix
flour with a small amount of water, add to sauce and cook until sauce
has thickened (approximately 1 minute). Serve with sides of your choice.
Source: Recipezaar
RASPBERRY COGNAC CREAM PARFAIT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
8 ounces cream cheese, softened
1/8 teaspoon salt
4 egg yolks
1/2 cup sugar substitute
2 Tablespoons cognac
2 Tablespoons sour cream
1 pint raspberries or 16 ounces frozen raspberries, defrosted
TO PREPARE:
With a mixer or food processor, combine cream cheese and salt until
smooth. Add egg yolks, 1 at a time, blending after each until mixture
is smooth and creamy. Add sugar, cognac and sour cream and beat until
thick and creamy. Store in refrigerator until serving time.
To serve, place raspberries in parfait glasses until glasses are 1/4
filled. Top with cream sauce. Layer raspberries and cream
sauce until glasses are full.
Note: Other fruit may be substituted.
Yield: 4 servings
PEAR-ADISE BUTTER
~Shared by Treva, NC
Vanilla and rosemary accent this thick, smooth butter that positively
shouts “pears” throughout. Spread some on ordinary bread and you'll
have a fruity feast.
4 cups pear juice
4 pounds pears, peeled and cut into 1-inch pieces
1/4 teaspoon salt
1 vanilla bean (3 inches), split in half lengthwise
3 fresh rosemary sprigs (4 inches)
1 teaspoon white balsamic vinegar
In a large saucepan, bring pear juice to a boil; cook for 30 minutes or
until reduced to 1 cup. Stir in pears and salt; return to a boil.
Reduce heat; cover and cook for 15-20 minutes or until pears are
tender. Cool slightly.
Transfer pear mixture to a food processor; cover and process until
smooth. Return to the pan; add vanilla bean. Bring to a boil over
medium heat, stirring constantly. Reduce heat; simmer, uncovered, for
65-75 minutes or until thickened, stirring occasionally.
Remove from the heat. Discard vanilla bean. Stir in rosemary and
vinegar; cover and let stand for 30 minutes.
Discard rosemary. Cool to room temperature. Cover and refrigerate for
at least 4 hours before serving.
Yield: 2 cups.
Nutrition Facts
One serving: 2 tablespoons Calories: 92 Fat: 0 g Saturated Fat: 0 g
Cholesterol: 0 mg Sodium: 40 mg Carbohydrate: 24 g Fiber: 4 g Protein:
1 g
MINCEMEAT COOKIES WITH COFFEE ICING
~Shared by Marty B., Tell City, IN
(Posted in the QT)
3 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup shortening
1 1/2 c. granulated sugar
3 large eggs
1 1/3 c. prepared mincemeat
1 1-lb box confectioner's sugar
3 tbs cold brewed coffee
1/2 c. butter or margarine, melted
Heat the oven to 375°. Line 2 large cookie sheets with parchment paper.
For dough, sift together flour, baking soda and salt in a medium bowl;
set aside. Beat shortening and granulated sugar in a large mixer bowl
on medium-high speed 2 minutes, until light and fluffy. Beat in eggs,
one at a time, beating well after each addition. Reduce speed to low
and gradually add flour mixture just until combined. Stir in mincemeat
until well mixed.
Drop by tablespoons on prepared cookie sheets. (I use a cookie scoop)
Bake 10-12 minutes, until golden brown Cool on the cookie sheets one
minute. Transfer to wire racks and cool completely.
Icing: Beat together confectioner's sugar, coffee, and melted butter in
a large mixer bowl on medium speed, until smooth. Spreas frosting on
the top of each cooled cookie.
One jar of mincemeat will make two batches of cookies.
LEMON ASPARAGUS WITH TOASTED SESAME SEEDS
~Shared by Luanne, FL
2 Tbsps. Butter
1 1/2 Lbs. Asparagus, trimmed and washed
1 Tbsp. Lemon juice
3 Tbsps. Sesame seeds, toasted
Salt
Ground pepper
TO PREPARE:
Blanch asparagus. Toast sesame seeds in a small nonstick saucepan over
medium heat, shaking the pan until the seeds are golden brown.
TO COOK:
Heat butter in a large skillet. Add asparagas; sauté until tender,
about 2 minutes. Add lemon juice and sesame seeds; season with salt and
pepper. Serve immediately.
Source: MasterCook.com
"I'LL NEVER MAKE PUMPKIN PIE AGAIN" SQUARES
~Shared by Mary H., Montreal, Canada
1 - 28-oz. can pure pumpkin
1 - 13-oz. can evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (or 1/4 teaspoon ginger, 1/4 teaspoon
nutmeg, 1 teaspoon cinnnamon, 1/8 teaspoon cloves)
1 box Duncan Hines yellow cake mix
1 cup butter, melted
1 cup pecans or walnuts, chopped
Mix the pumpkin, evaporated milk, eggs, sugar, salt and spices together
and beat well. Pour mixture into an ungreased 9" x 13"
pan. Cover with dry cake mix. Drizzle melted butter
over the top until completely covered - you may have to use a little
more butter. Sprinkle with chopped nuts. Bake at
350 degrees F. for 50 minutes, until a knife inserted in center comes
out clean. Chill after cooling, and serve with whipped cream.
Source: "Gifts
from the Heart - Simple Ways to Make Your Family's Christmas More
Meaningful" by Virginia Brucker
SOUTHWESTERN CHICKEN LASAGNA
~Shared by Linda H., Rosharon, TX
Serves 4
GLUTEN FREE - GREAT FLAVOR
8-10 uncooked DeBoles Rice Lasagna
1 lb coarsely grounded chicken
1 egg or egg substitute
2 cups low fat ricotta or cottage cheese
1 cup reduced fat cheddar or Monterey jack cheese
2 cups cooked beans (kidney or pinto), mashed
½ cup water
1 teaspoon cumin
½ teaspoon garlic powder
1 cup prepared picante sauce, divided in two
1 small can chopped green chilis
2 cups crushed stewed tomatoes
Mix egg and both cheeses in bowl.
Sauté chicken in skillet until cooked. Add coarsely mashed beans,
water, cumin, garlic powder, ½ cup picante sauce and chilis.
In separate bowl mix tomatoes and remaining ½ cup picante sauce.
In 9”x 13” pan layer as follows: tomato sauce, noodles, chicken/ bean
mixture, cheese mixture, then repeat.
Cover and bake at 350° F for 1 hour or until done.
Note from LCH: Use 2 Step Green Chili Sauce in place of tomatoes and
Picante sauce for St. Patrick’s Day
Could also add corn and use black beans.
Source: http://www.deboles.com/recipes/index.php
BLACKEYE PEAS: NEW YEAR 2010
~Shared by Jim D., WA
1 (16-oz) package frozen Pictsweet black-eyed peas
4 slices bacon
1 cup chopped onion
1 or 2 garlic cloves, minced
1 (10-oz) can Ro-tel tomatoes (diced tomatoes with green chilies)
1-1/2 cups water
Salt and fresh ground black pepper to your taste
In a large saucepan with lid, fry bacon until crisp. In the bacon and
bacon drippings, add chopped onion and garlic and then saute until
tender about 3 minutes. Add tomatoes, water, salt, pepper and black
eyed peas. Bring to a boil and then reduce heat to a simmer. Cover with
lid and simmer about 50 to 60 minutes, stirring occasionally until peas
are tender.
Source: Wanda, The
Happy Cookers
GUACO-TACOS
~Shared by Ann S., Mims, FL
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes
Servings: 6
Ingredients
1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry
2 roma tomatoes, quartered
1 onion, chopped, divided
1 clove garlic, coarsely chopped
1/4 cup fresh cilantro
1/2 jalapeno pepper
salt and pepper to taste
4 avocados, halved with pits removed
12 (6 inch) whole wheat tortillas
1 (15 ounce) can kidney beans, rinsed and drained
2 cups torn romaine lettuce
Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion,
garlic, cilantro, and jalapeno in a food processor. Chop roughly; do
not puree.
3. Combine the pulp of the avocados and the remaining onion in a large
bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven
until warm, about 5 minutes. Spread tortillas with guacamole. Top with
beans, salsa, and lettuce.
Cook's Note:
Substitute black beans for the kidney beans, if you prefer.
Nutritional Information
Amount Per Serving Calories: 309, Total Fat: 20.2g,
Cholesterol: 0mg
Source: AllRecipes,com
HONEY BAKED CHICKEN BREASTS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 boneless skinless chicken breasts
1/3 to 1/2 C butter or margarine, melted
1/3 C honey
2 T mustard (spicy brown is good)
1/4 tsp salt
Place breasts in baking pan. In a bowl, mix remaining ingredients
together and spread over breasts.
Bake at 350° for 1 hr, basting every 15 minutes
CHERRY ALMOND COBBLER
~Shared by Johnny, LA
1 cup packaged biscuit mix
2 T. sugar
3-4 T. water
2 T. cold margarine or butter, shredded
2 (16 oz) cans pitted red tart cherries 3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
Combine pkg biscuit mix with 2 T. sugar, stir in 2 T. cold shredded
margarine until coated with flour. Add enough water to form dough,
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch long
strips. Set aside
Drain cherries, reserve juice. If necessary add water to make 1-1/2
cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in
reserved juice.
Arrange about 12 hot coals around dutch oven. Cook and stir cornstarch
mixture until it comes to a boil. Stir in cherries, almonds and 1 T.
margarine. Return to boiling. Place pastry strips randomly atop
filling. Sprinkle with coarse sugar. Add coals around edge if
necessary. Place 20 hot coals on lid. Cook 25-30 minutes or until
pastry is golden brown.
Cool 5 minutes before serving
Serves 6-8
MINT AND LEMON ICED TEA
~Shared by Doe, Oliver, B.C., Canada
3 cups of boiling water
4 black tea bags
2 fresh mint sprigs
1 cup granulated sugar
1/4 cup lemon juice
5 cups cold water
Fresh mint and sliced lemon for garnish
Use the boiling water to brew the black tea with the mint sprigs for 5
minutes. Strain or remove tea bags and mint. Add sugar and lemon juice,
stirring until sugar dissolves. Stir in cold water. Serve over ice,
garnish with fresh sprigs of mint and a slice of lemon. Makes 8
servings.
ELSWET'S CHICKEN/SHRIMP SCAMPI
~Shared by Jim H., Calgary, Alberta, Canada
This recipe is really two recipes in one. It's also one of the best
around for shrimp scampi that works just as well with chicken! This is
a favorite in our house. Maybe it will become a favorite in your house,
too. ~by Pagan
30 min
15 min prep
Serves 4 -6
1 lb raw shrimp, peeled and deveined or chicken breast, cubed
2/3 cup dry white wine
1/4 cup light olive oil
1/2 cup butter
2 tablespoons margarine
3 tablespoons minced garlic
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper or red pepper
1/2 teaspoon lemon juice
1/16 teaspoon ground celery seed
1/2 cup grated parmesan cheese, to top
Heat wine, olive oil, butter, margarine, and garlic in a large skillet
on medium heat until it just starts to boil. Then add all the other
spices, lemon juice, and parsley flakes; stir in and immediately add
shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't
overcook! If using this recipe with chicken, cook approximatey 8-12
minutes, until the chicken bits are cooked throughout.
Spoon shrimp/chicken into toasting/baking dish with some of the cooking
sauce and top liberally with parmesan cheese.
Preheat at "toast" or broil temperature for 5 minutes and Broil/toast
for 2 minutes ONLY!.
Serve this as is, with home made Italian bread, or over a bed of
tri-colored pasta, Elswet's Crab Dressing, or Elswet's Jasmine Rice
(check web site
for recipes).
Source: Recipezaar
PEAR SALAD WITH GORGONZOLA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4 -6
1 bunch watercress
1 head Bibb lettuce
2 pears, peeled and sliced
1/4 lb. Gorgonzola (I used Stilton)
1/4 cup pine nuts
Creamy vinaigrette
Rinse, drain and dry watercress and lettuce. Tear into
bit-size pieces. Mix and arrange on plates.
Arrange pear slices over greens, crumble Gorgonzola over pears and
sprinkle with pine nuts. Serve with creamy vinaigrette.
Creamy Vinaigrette
2 egg yolks
2 tsp. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. minced fresh coriander
1/4 cup red wine vinegar
Salt and pepper
1 cup olive oil
Whip egg yolks until frothy. Beat in all other ingredients except oil.
Whip in oil little by little.
COOKIES & CREME PUDDING POPS
~Shared by Treva, NC
Easy Recipe for kids to make and eat!
Prep Time:
10 min
Total Time:
5 hr 10 min
Makes: 9 servings
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups milk
6 OREO Cookies
1/2 cup thawed COOL WHIP Whipped Topping
BEAT pudding mix and milk in large bowl with whisk 2 min.
PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to
crush cookies.
ADD cookies and Cool Whip to pudding; stir just until blended.
SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or
plastic spoon into each for handle. Freeze 5 hours or until firm.
How to Remove Frozen Pops from Cups:
Place bottom of each cup in bowl of warm water for 15 sec. Press firmly
onto bottom of cup to release pop. (Do not twist or pull pop stick.)
Substitute:
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.
SOUTH LOUISIANA SPINACH-OYSTER DIP
~Shared by Larry J., Spring Hill, TN
Scoop into something tasty.
INGREDIENTS:
2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds
TO PREPARE:
Cook and drain spinach, reserving one-half cup spinach juice.
Melt butter. Add flour to butter and blend. Cut
cheese into chunks and oysters into small pieces with
scisors. Add all ingredients to butter and flour mixture and
mix together. Pour into chafing dish and serve with melba
rounds.
Servings: 20
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
STRAWBERRY BREAD
~Shared by Rita K., Niceville, FL
3 cups flour
2 ½ cups sugar
2 tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 ¼ cups vegetable oil
4 eggs, beaten
1 tsp. lemon extract
1 tsp. vanilla extract
2 (10 oz.) packages frozen strawberries, thawed
1 ¼ cups chopped nuts
Mix the flour, sugar, cinnamon, baking soda and salt in a
bowl. Add the oil and eggs and mix well. Stir in
the lemon and vanilla extracts, strawberries and nuts. Pour
into 2 loaf pans.
Bake at 350 degrees for 1 ¼ hours or until a wooden pick inserted in
the center comes out clean. Remove to a wire rack to
cool.
BRUNSWICK STEW
~Shared by Pam, Swanton, OH
This chicken stew is best served over homemade cornbread.
3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water
Put 2 cups water in kettle and add chicken (I put the chicken in
whole), cover, and bring to a boil, then reduce heat and simmer until
the chicken is cooked, about an hour.
Skim fat from the broth. Remove chicken from kettle and set
aside to cool.
After it's cooled, bone chicken (it's better than chewing around the
bones, trust us). Add paprika, tomatoes, corn (with liquid),
beans (with liquid), potato, and onion. (Sometimes I add cooked bacon,
too, about 1/4 pound.) Heat to boiling, reduce heat, cover
and simmer until the potatoes are done, about an hour.
Mix the cornstarch with 1/2 cup cold water and stir into
stew. Heat until it boils, stirring constantly, then boil for
one minute or until stew thickens a bit, and it's done.
We make cornbread by following the recipe on the cornmeal box and it
adds just the right flavoring to make this recipe scrumptious enough
for even Elizabeth to eat. Pete would rather substitute peas
for the lima beans, which is OK with us. We often add a can
of peas and limas and corn and green beans; whatever we happen to
have. Experiment and see what you can do.
CORNBREAD
This is from the Quaker Corn Meal Box.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional-I don't add it)
1 cup skim milk
1/4 cup vegetable oil (Crisco is my choice)
1 beaten egg (or 2 egg whites. I use 1 whole egg)
Heat oven to 4000 F. Grease an 8 or 9 inch baking
pan. Combine dry ingredients. Stir in milk, oil and
egg, mixing just until dry ingredients are moistened. Pour
batter into prepared pan. Bake 20 to 25 minutes or until
light golden brown and a wooden pick inserted near the center comes out
clean.
Serve warm.
Source: From Pam and Bill's family cookbook
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CROCKPOT
BEEF STEW
~Shared by Jim D., WA
This is a great time for some comfort food. Beef stew is a great
warming food for January. This is low in calories and fat,
and making it in a crockpot makes it so easy. If you don't
own a crockpot, put all ingredients in a large heavy pot and simmer
covered about 2 ½ hours. Add additional water as needed.
Ingredients:
1 pound beef stew meat — cubed, 1″
8 teaspoons McCormick Beef Stew seasoning — (1/2 package)*
15 ounces green beans, fresh or frozen
15 ounces canned black beans (1 can)
15 ounces peas, fresh or frozen
15 ounces corn, fresh or frozen
1 medium onion, diced
2 large carrots sliced
3 cups water
Garnish with fresh chives
* If you can not find McCormick Beef Stew seasoning use another brand
of seasoning or use your own favorite spices i.e.: salt, pepper, garlic
powder, or onion soup mix
Directions:
Put in a crock pot and simmer all day (about 8 hours or so).
You just can't get any easier that that!
Makes 8 servings. Each serving:
345 calories, 20 grams protein, 35 grams carbohydrates, 15 grams fat, 8
grams fiber
PORK AND TOFU STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1/2 pound lean pork boneless loin or leg
- 1 teaspoon cornstarch
- 1 teaspoon low-sodium soy sauce
- 1 cup Chinese pea pods (about 3-1/2 ounces)
- 2 teaspoons vegetable oil
- 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground
ginger
- 1 clove garlic, finely chopped
- 1 cup sliced fresh mushrooms (about 3 ounces)
- 1/4 cup sliced green onions (with tops)
- 2 teaspoons oyster sauce
- 1 teaspoon low-sodium soy sauce
- 5 ounces firm tofu, cut into 1/2-inch cubes
DIRECTIONS
Trim fat from pork loin. Cut pork into 2x1x1/8-inch slices. (For ease
in cutting, partially freeze pork about 1-1/2 hours.)
Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or
plastic bowl. Cover and refrigerate 20 minutes.
Heat 1 inch water to boiling in 1-1/2- quart saucepan. Add pea pods.
Cover and boil 1 minute; drain. Immediately rinse with cold water;
drain.
Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork
mixture, gingerroot and garlic; stir-fry about
3 minutes or until pork is no longer pink. Add mushrooms and onions,
stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until
heated through and mixed thoroughly.
Nutritional Information Per Serving: Calories: 165; Fat: 5 grams;
Carbohydrates: 7 grams; Protein: 15 grams; Sodium: 130 mg; Cholesterol:
35 mg.
Exchanges: 2 Low-Fat Meat; 1-1/2 Vegetables
Source: The
Family Circle's All-time Favorite Recipes
MUSHROOM-BEEF STROGANOFF
~Shared by Ann S., Mims, FL
Yield: 4 servings
INGREDIENTS
- 8 ounces beef top round, trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons paprika
- 1 (14 ounce) can reduced-sodium beef broth
- 2 teaspoons Dijon mustard
- 2 red bell peppers, sliced
- 1 pound button mushrooms, sliced (about 6 cups)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 325 degrees F.
Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a
Dutch oven over high heat. Add beef and cook, turning from time to
time, until browned on all sides, 1 to 2 minutes. Transfer to a plate.
Reduce heat to medium.
Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until
golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring,
for 1 minute more. Add broth, mustard and the reserved beef. Bring to a
simmer, cover the pot and transfer to the oven.
Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over
high heat. Add bell peppers and cook, stirring, about 1 minute. Add
mushrooms and cook, stirring, until the mushroom liquid has evaporated,
about 5 minutes. Season with salt and pepper.
Add the vegetables and sour cream to the stroganoff; stir to combine.
Season with salt and pepper and garnish with parsley.
Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat:
8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g,
Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
Source: The
Eating Well Diabetes Cookbook
MAKEOVER CORN PUDDING
~Shared by Treva, NC
SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 50 min.
TOTAL 65 min.
INGREDIENTS
1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup (4 ounces) shredded sharp cheddar cheese
DIRECTIONS In a large bowl, combine flour and sugar. Whisk in the milk,
egg substitute, butter and salt. Stir in the corn, cream-style corn and
cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking
spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife
inserted near the center comes out clean. Yield: 12 servings.
Nutrition Facts One serving: 1 piece Calories: 197 Fat: 5 g Saturated
Fat: 3 g Cholesterol: 13 mg Sodium: 403 mg Carbohydrate: 35 g Fiber: 3
g Protein: 8 g
Diabetic Exch: 2 starch, 1 fat.
Source: Healthy Cooking
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CHICKEN
AND BROCCOLI STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive or canola oil
- 4 (3 ounces) boneless, skinless chicken breast, halves, cut
into thin strips
- 2 cloves garlic, minced
- 3 cups chopped broccoli florets
- 1 medium red bell pepper, cored, seeded and cut into 2-1/2
inch pieces
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 cup low-salt chicken broth
- 3 tablespoons Lea & Perrins White Wine
Worcestershire Sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add chicken and garlic.
Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink.
Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3
to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth,
and Worcestershire sauce, and blend well. Return chicken to skillet.
Add cornstarch mixture. Bring to a boil, stirring constantly, about 5
minutes, until bubbly and thickened.
Nutritional Information Per Serving (1 cup):
Glycemic Index: (trace), Glycemic Load (trace), Calories: 189,
Protein: 29 g, Carbohydrate: 5 g, Dietary Fiber: 2 g,
Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
ZUCCHINI-ONION FRITTATA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups fat-free egg substitute
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini squashes, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon crushed garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
DIRECTIONS
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the
eggs and Parmesan cheese and set aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with
cooking spray and add the olive oil. Add the zucchini, onions, garlic,
salt, and pepper and saute over medium-high heat for several minutes,
until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3
minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes
or until the eggs are set but not dry. Loosen the edges of the frittata
and invert it onto a plate. Cut the frittata into 4 wedges and serve
hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 139,
Carbohydrate: 7 g, Cholesterol: 5 mg, Fat: 5.4 g, Saturated Fat: 1.7 g,
Fiber: 1.4 g, Protein: 16 g, Sodium: 514 mg, Calcium: 142 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
CURRIED SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 small onion, chopped
- 2 cups cooked shrimp
- 1 teaspoon curry powder
- 10-3/4 ounce can 98% fat-free lower-sodium cream of
mushroom soup
- 1 cup fat-free sour cream
DIRECTIONS
Combine all ingredients except sour cream in slow cooker. Cover. Cook
on Low 4-6 hours.
Ten minutes before serving, stir in sour cream. Serve over brown rice
or puff pastry (not included in nutritional information).
Nutritional Information Per Serving (1/5 of recipe): Calories: 130,
Fat: 2 g, Cholesterol: 92 mg, Sodium: 390, Carbohydrate: 15 g, Dietary
Fiber: 1 g, Sugars: 5 g, Protein: 12 g
Diabetic Exchanges: 2 Starch/Bread, 1 Lean Meat
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman Good
CHICKEN WITH SUN-DRIED TOMATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless skinless chicken breast halves (about 1 pound
total), trimmed of cartilage and fat
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 large shallot, minced
- 2/3 cup low-sodium, low-fat chicken broth
- 1/2 cup dry white wine
- 1/8 teaspoon marjoram
- 1/4 cup chopped sun-dried tomatoes, rehydrated in small
bowl water
DIRECTIONS
Cut each chicken breast half into 6 equal parts. Sprinkle with salt and
pepper.
Sauté chicken in oil over moderate heat, turning, until the chicken is
just opaque throughout, 4-5 minutes.
Remove chicken with a slotted spoon. Add shallot to the skillet and
sauté, stirring until softened, about 1 minute. Add broth, wine (much
of the alcohol will evaporate, leaving only the flavor), marjoram, and
tomatoes.
Bring to a boil over moderate heat and cook, uncovered, for 5 minutes,
stirring occasionally.
Return the chicken to the skillet. Simmer, gently spooning the sauce
over the chicken, until heated through. Simmer until sauce is reduced
by half.
Nutritional Information Per Serving (1/4 of recipe): Calories: 177,
Fat: 5 g, Cholesterol: 64 mg, Sodium: 155 mg, Carbohydrate: 3 g,
Dietary Fiber: 1 g, Sugars: 2 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
TUNA STEAKS WITH SWEET-AND-SOUR TOMATO-BASIL
RELISH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 4 tuna steaks (about 4 ounces each)
- Salt and pepper, to taste
- Sweet-and-Sour Tomato-Basil Relish (recipe follows)
DIRECTIONS
Combine olive oil, garlic, lemon juice, and herbs in small bowl.
Broil fish 5 inches from heat source 10 minutes; turn. Brush with oil
mixture; sprinkle lightly with salt and pepper. Broil until fish is
tender and flakes with a fork, 6 to 10 minutes. Serve with
Sweet-and-Sour Tomato-Basil Relish.
Sweet-and-Sour Tomato-Basil Relish
Yield: Makes about 1 cup
INGREDIENTS
- 2 tablespoons tomato paste
- 1-1/2 tablespoons red wine vinegar
- 1/2 tablespoon water
- 1/2 tablespoons sugar
- 1 tablespoon olive oil
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried thyme leaves
- Olive oil cooking spray
- 1 large tomato, seeded, cubed
DIRECTIONS
Whisk tomato paste, vinegar, and water in small bowl until smooth.
Whisk in sugar, olive oil, and herbs. Reserve.
Just before fish is cooked, spray small skillet with cooking spray;
heat pan over medium-high heat. Add tomato and stir briefly until
seared. Stir into reserved tomato paste mixture.
Nutritional Information Per Serving (1/4 of recipe): Calories: 182,
Fat: 4.6 g, Saturated Fat: 0.7 g, Cholesterol: 49.4 g, Sodium: 108 mg,
Protein: 26.2 g, Carbohydrate: 8.4 g
Diabetic Exchanges: 1 Vegetable, 3 Meat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
TEX-MEX CORNBREAD
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1 cup yellow cornmeal
- 3/4 cup all-purpose or unbleached white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons softened butter or regular margarine
- 3/4 cup low-fat (1%) milk
- 1 large egg white
- 1/3 cup medium chunky salsa
DIRECTIONS
Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan
with nonstick spray.
In a medium bowl, combine the cornmeal, flour, sugar, baking powder,
and salt.
Cut in the butter with a pastry cutter or two forks until well
combined. Add the milk, egg white, and salsa, and stir in with a few
swift strokes.
Transfer the batter to the prepared pan, and spread it out to the edges
of the pan using the back of a large spoon. Bake for 17 to 21 minutes
or until the cornbread is lightly browned and a toothpick inserted in
the center comes out clean.
Serve warm. Store leftover cornbread tightly wrapped at room
temperature.
Nutritional Information Per Serving (1 square): Calories: 148, Fat: 4
g, Saturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 180 mg,
Carbohydrate: 25 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
ROASTED BABY CARROTS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cup orange juice
- 1 pound baby carrots
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
DIRECTIONS
Preheat the oven to 400 degrees F. Bring the orange juice to a boil in
a pan, then reduce the heat to a simmer. Allow the liquid to reduce by
one-fourth. Remove from the heat and allow it to cool.
Combine the remaining ingredients in a baking dish and mix well. Bake
for 20 minutes, then stir the carrots to brown the other side. Bake for
another 20 minutes. Serve with the reduced orange juice as a sauce.
Nutritional Information Per Serving (About 1/2 cup): Calories: 112,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbohydrate: 18 g,
Protein: 2 g
Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat
Source: Cooking
with the Diabetic Chef by Chris Smith and the ADA
RASPBERRY CRUNCH
~Shared by Mary S., Nashville, TN
Yield: 48 cookies
INGREDIENTS
- 1/2 cup fresh raspberries, crushed
- 1 cup margarine
- 1 cup sugar substitute
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2-1/2 cups sifted flour
- 1 cup chopped pecans
DIRECTIONS
Place the raspberries in a blender. Blend at low speed until
raspberries are crushed but not liquid. Place the margarine, sugar
substitute, vanilla and egg yolks in a bowl.
Beat at high speed until light and fluffy. Gradually stir in the flour
as you continue to beat. When completely blended, shape into a ball and
place in a plastic bag or plastic wrap. Put in the refrigerator and
leave for 4 hours.
Preheat oven to 300 degrees F. Remove the dough from the refrigerator.
Shape the dough into 1" balls. Place the balls on a cookie sheet 1-1/2"
apart. Using a wooden spoon, make an indentation in the center of each
cookie.
Fill each cookie with 1 teaspoon of fresh, crushed raspberries.
Sprinkle pecans over each cookie after filling it with raspberries.
Bake the cookies for 20 minutes. Remove to cooling racks.
Nutritional Information Per Serving (1 cookie): Calories: 55.9;
Carbohydrate: 5.24 g; Cholesterol: 8.88 mg; Fat: 3.45 g; Fiber: .339 g;
Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat
Source: The
Diabetic Dessert Cookbook by Coleen Howard
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TOMATO
STRIP SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tomato, peeled, seeded and cut into strips
1/4 cup fresh or frozen peas, parboiled
2 tablespoons fresh green chili strips
1/2 teaspoon lemon juice
1/2 teaspoon minced fresh cilantro
Lettuce leaves
Directions
In a bowl, toss tomato strips, peas, chili strips, lemon juice and
cilantro. Cover and chill. Serve on a bed of lettuce.
Yield: 1 serving.
BEEF STROGANOFF HAMBURGER DINNER
~Shared by Maggie, TX
This is a great recipe that I found on The Food Network by Emril. Beef
Stroganoff with a hint of spice. Suggestion- if sauce is coming out too
thin, just add corn starch near the end.
30 min; 10 min prep
Serves 2
1/2 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Essense creole seasoning, recipe follows
1 tablespoon olive oil
1/4 cup chopped yellow onion
1 cup sliced white button mushrooms
1 teaspoon chopped garlic
1/4 lb wide egg noodles, uncooked
2 cups beef broth
1/4 cup sour cream
grated white cheddar cheese, for garnish
chopped parsley, for garnish
Essense Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Season the beef with the salt, pepper, and Essence. In a large cast
iron skillet, heat the oil over medium heat. Add the seasoned beef and
cook, stirring, until well browned and all pink has disappeared. Drain
off any excess oil in the skillet. Add the onions and cook, stirring,
until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook,
stirring until the mushrooms have released their juices, about 2
minutes. Add the macaroni (or egg noodles), beef broth and sour cream.
Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.
Remove the pan from the heat and spoon the mixture onto 2 large plates.
Sprinkle each portion with the cheese, if desired, and chopped parsley
and serve immediately.
Source: Recipezaar
GAZPACHO SANDWICH
~Shared by Maggie, TX
Makes: 2 servings
Prep: 20 minutes
Chill: 4 hours
Ingredients
1/2 of an 8-ounce loaf baguette-style French bread
3/4 cup yellow or red cherry tomatoes and/or grape tomatoes
2 ounces fresh mozzarella cheese, cubed
1/4 cup coarsely chopped cucumber
2 thin slices red onion, separated into rings
1 tablespoon snipped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup fresh basil leaves
Directions
1. Cut the French bread in half crosswise. Cut a thin horizontal slice
from the top of each portion; set aside. Using a paring knife,
carefully remove bread from the center of each portion, leaving a
1/4-inch shell. Reserve the center pieces of bread for another use.
2. Quarter cherry tomatoes; halve grape tomatoes. In a medium bowl
combine the tomatoes, mozzarella cheese, cucumber, onion, mint,
vinegar, oil, salt, and white pepper. Line bottoms of bread shells with
basil leaves. Fill with tomato mixture. Replace bread tops. Wrap each
sandwich in plastic wrap and chill for at least 4 hours or overnight.
Nutrition Facts
Calories 284,
Total Fat (g) 10,
Saturated Fat (g) 4,
Cholesterol (mg) 22,
Sodium (mg) 748,
Carbohydrate (g) 36,
Total Sugar (g) 5,
Fiber (g) 3,
Protein (g) 12,
Vitamin A (DV%) 0,
Vitamin C (DV%) 31,
Calcium (DV%) 22,
Iron (DV%) 15,
Starch (d.e.) 2,
Vegetables (d.e.) 1,
High-fat Meat (d.e.) 1
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
BACON-WRAPPED MEATBALLS
~Shared by Maggie, TX
1/2 lb. ground beef
1/4 cup cold water
2 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. seasoned pepper
4 slices bacon, cut in half crosswise
Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll
bacon pieces around meatballs, and secure with toothpicks. Saute over
medium heat until bacon is crisp and brown; drain off fat. If meatballs
are not done, cover and simmer an additional 5 to 7 minutes.
Yield: 2 servings.
Source: Southern Living 1979 Annual Recipes
ROASTED VEGETABLE AND GRILLED GRUYERE
SANDWICH
~Shared by Maggie, TX
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2
This sandwich makes my daughter, Angela, a very happy camper. You may
toss in a few slices of leftover chicken, beef, or turkey to please the
meat eaters in your house.
Ingredients:
1 small red bell pepper, cored and sliced into
1/4-inch strips
1 small zucchini, sliced lengthwise into 1/4-inch strips
1/2 small onion, peeled and sliced
2 tablespoons low-fat Italian-style salad dressing
2 ounces Gruyere or Swiss cheese, thinly sliced
4 pieces Roman Meal Bread
Nonstick spray
Directions:
1. Preheat oven to 400 degrees F. Foil-line one baking sheet.
2. Place bell pepper, zucchini, onion and salad dressing in medium
bowl; toss lightly. Spread vegetables on baking sheet.
3. Bake 12 minutes or until tender. Remove from oven.
4. Layer cheese and roasted vegetables between slices of bread creating
2 sandwiches.
5. Heat medium skillet; spray with nonstick cooking spray. Cook on each
side for about 2 to 3 minutes or until golden brown and cheese is
melted.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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LEMON-BLACKBERRY
MUFFINS WITH LEMON GLAZE
This one is a lemon-lover's delight from one of my favorite food blogs,
Noble
Pig.
For the muffins:
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/3 cup vegetable oil
1 Tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup frozen blackberries, thawed (or fresh)
Coarse sugar
For the glaze:
2/3 cup powdered sugar
2 Tablespoons lemon juice
Zest of one lemon
In a large bowl, flour, oats, brown sugar, baking powder, baking soda
and salt. Set aside.
In another bowl, combine eggs, buttermilk, vegetable oil, lemon zest
and vanilla. Mix well. Pour wet ingredients into
the dry, mix slightly until combined. Fold in blackberries.
Spoon batter into paper lined muffin cups. If you want
blackberries on top, add a few extra to each muffin cup.
Sprinkle with coarse sugar. Place in a 375 degree oven for
20-22 minutes or until a toothpick inserted into the middle comes out
clean. Remove from the baking pan immediately and place on a
wire rack.
While the muffins are baking, make the lemon glaze. In a
small bowl mix together powdered sugar, lemon juice and lemon
zest. Pour all over the tops of cooled muffins. The
glaze will meld into the muffin and you can add more coarse sugar if
you choose.
Source: Noble
Pig
CHICKEN ALMONDINE
3 cups diced, cooked chicken breast
1 can cream of chicken (or cream of celery) soup
2 T. fresh lemon juice
1 cup sliced almonds
3/4 c. chopped green pepper (optional)
1 cup Hellman’s mayo
1 onion chopped fine
1 c. grated cheese
1 1/2 c. crushed potato chips
Combine all ingredients except cheese and chips; put in 2 qt. pyrex
dish; top with cheese and chips. Bake 350* for 35 minutes.
*Can add 1 can drained french cut green beans OR 1 can drained
asparagus. ENJOY!!
Serves 8-10
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
CAMPBELL'S POLYNESIAN PORK CHOPS
Tropical flavors bring the South Pacific home for dinner with this
speedy skillet supper.
Serves: 4
Prep. time: 5 minutes
Cooking time: 15 minutes
4 boneless pork chops, 3/4" thick
1 tsp. garlic powder
1 tbsp. vegetable oil
1 medium onion, chopped
1 can Campbell's® Condensed Golden Mushroom Soup
1 can (8 oz.) pineapple chunks
1/4 cup water
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked instant white rice
Sliced green onions
SEASON chops with garlic powder.
HEAT oil in skillet. Add chops and cook until browned. Add onion, soup,
pineapple with juice, water, soy and honey. Heat to a boil. Cook over
low heat 10 min. or until done.
SERVE with rice and garnish with green onions.
PAVLOVA
My kids sampled Pavlova for the first time during our a2z Great Northwestern Escape in 2008
when we gathered at Cheers in Vancouver, BC. Our pal, Uncle Bill Anatooskin,
arranged for a fabulous buffet and Pavlova was one of the desserts. I
found a Pavlova recipe I can prepare easily and thought I'd share it
with you here.
4 egg whites at room temperature
1 cup (250 ml) sugar
1 tsp. (5 ml) white vinegar
1 tsp. (5 ml) vanilla extract
1 cup (250 ml) heavy cream, whipped
Sliced fruit (kiwis, strawberries, bananas) for garnish
Beat the egg whites, sugar, vinegar, and vanilla together until very
stiff, about 12 to 15 minutes. Place the mixture on a baking sheet
lined with lightly oiled wax paper or aluminum foil, forming it into a
slight mound. Bake in a preheated 300F (150C) oven for 40 minutes. Cool
on a wire rack and place the meringue on a serving platter. Immediately
before serving spread with the whipped cream and decorate with sliced
fruit.
Note: Individual servings may be made by making individual meringues
(this is what we do).
Serves 6 to 8.
PANDL'S IN BAYSIDE CHICKEN IN BASIL CREAM
SAUCE OVER PENNE
PASTA
This was a feature at Pandl's
in Bayside, WI.
1 quart chicken stock
4 tablespoons chopped fresh basil
1/2 teaspoon white pepper
2 cups whipping cream
1 cup (2 sticks) melted butter
1 cup flour
2 tablespoons vegetable oil
24 ounces boneless, skinless diced chicken breasts
1 cup finely sliced green onions (use some white, but mostly green
section)
1 pound sliced fresh mushrooms
1 red bell pepper, seeded and cored, julienne cut
2 pounds cooked penne pasta
Make sauce by mixing stock, basil, pepper and cream in medium saucepan.
Bring to boil. In another saucepan over low to medium heat, combine
butter and flour and cook until smooth. Add to stock mixture and stir
to combine. To make chicken: Preheat oil in sauté pan over medium to
high heat. Add chicken, onions, mushrooms and peppers; sauté 6 to 8
minutes or until chicken is cooked through. Add pasta and basil cream
sauce and serve.
Makes about 6 servings.
STRAWBERRY-PRETZEL SALAD
2 cups coarsely ground unsalted pretzels
1/4 cup Splenda Brown Sugar Blend
1/2 cup melted butter
8 oz cream cheese
3/4 cup Splenda
1 small tub sugar-free whipped topping
2 small boxes sugar-free strawberry gelatin
2 cups hot water
2 pkgs (10-oz each) sugar-free frozen strawberries
Preheat oven to 350 degrees.
Mix pretzels, brown sugar blend, and butter; press into the bottom of a
9 x 13-inch pan. Bake 8 minutes. Allow crust to cool.
Blend cream cheese with Splenda; beat. Fold whipped topping into cream
cheese mixture; spread over crust. Dissolve gelatin in hot water; add
frozen berries. When gelatin begins to thicken, pour over the cream
cheese mixture. Refrigerate until serving time.
Note: Graham crackers may be substituted for the pretzels.
BROCCOLI, CRAB & CHEDDAR QUICHE
1 (9-inch) unbaked pie shell
1 cup chopped fresh broccoli
1 (4 1/4 to 6 ounce) can crabmeat, drained, rinsed and patted dry
1 cup (4 ounces) shredded sharp Cheddar cheese
3 eggs
1 cup heavy (whipping) cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Preheat oven to 350 degrees F.
Prick unbaked pie shell with fork; bake 7 minutes. Remove pie shell
from oven; place broccoli and crabmeat evenly in bottom of pie shell.
Cover broccoli and crabmeat with cheese.
In small bowl, beat eggs well; stir in cream, salt and pepper. Pour egg
mixture slowly into center of pie shell so mixture spreads evenly. Bake
at 350 degrees F for 35 to 45 minutes or until golden brown.
Cut into wedges to serve.
Makes 6 servings.
RED BEANS AND RICE
This came from Guy's Gumbo Shack in Fairhope, AL.
It was featured on Food
Network. I have a pot of this on the stove right now and can
hardly wait for dinner!
Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 35 min
Level: Easy
Serves: 6 to 8 servings
2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage) (I used 2 lbs)
6 (14-ounce) cans dark red kidney beans (I cooked 2 lbs of red beans
and saved some of the cooking liquid)
Cooked white rice, for serving
In a large saucepan, melt butter. Add all ingredients except beans and
rice and saute until vegetables are soft. Add beans and cook for 30
minutes over medium heat. Use hand blender or potato masher to mash
beans until approximately 50 percent of the beans remain intact. Serve
over cooked white rice.
Source: Food Network
FRIED ASPARAGUS WITH CREOLE MUSTARD SAUCE
Paula has done it again. This is really tasty. I make a triple batch of
the Creole Mustard Sauce using an envelope of ranch dressing mix. The
sauce is great for chicken strips, french fries, and other dippers. It
keeps well sealed and refrigerated.
Serves: 12 to 15 servings
Ingredients
* 1 pound fresh asparagus
* 1 cup all-purpose flour
* 1 cup whole buttermilk
* 1 large egg
* 1 tablespoon hot sauce
* 1 1/2 cups self-rising cornmeal mix
* 1 tablespoon Cajun seasoning
* Peanut oil, for frying
* Creole Mustard Sauce, recipe follows
Directions
Snap off tough ends of asparagus. Rinse asparagus with water, and leave
damp. Place flour in a resealable plastic bag; add asparagus, seal and
shake to coat.
In a shallow dish, whisk together buttermilk, egg and hot sauce. In
another shallow dish, combine cornmeal mix and Cajun seasoning. Dip
asparagus in buttermilk mixture; dredge in cornmeal mixture.
In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over
medium heat; about 360 degrees F.
Fry asparagus in batches for 4 to 5 minutes or until golden brown.
Drain on paper towels. Serve with Creole Mustard Sauce.
Creole Mustard Sauce:
* 1/4 teaspoon Creole seasoning (I used Tony Chachere's)
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 3 tablespoons Creole mustard (I used Zatarain's)
* 2 teaspoons dry ranch dressing mix
* 1 teaspoon lemon juice
* 3 teaspoons hot sauce
* 2/3 cup sour cream
* Salt
In a small bowl, combine all ingredients. Cover and chill.
Yield: 1 cup
Source: Paula Deen
CRAB-PASTA SALAD
12 ounces medium pasta shells
Salt
1/2 pound imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1/4 cup EACH red and green pepper
2 stalks celery chopped
1 lemon, juiced
1 teaspoon chopped shallot
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Salt and Pepper to taste
Cook the pasta in a large pot of boiling, salted water until al dente,
10 to 12 minutes. Rinse, drain and set aside.
Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk,
onions, peppers, celery, lemon juice, shallot, garlic, seasoned salt,
parsley and pepper to taste. Add the pasta shells and mix again. Cover
and chill overnight.
Makes 6 servings
GREEN PORK CHILI
This fab recipe is courtesy Bobby Flay. He cooks this in the oven but I
do it on the stove top, simmering after a rolling boil. Just as good,
too! You just have to watch it to make sure it doesn't burn or become
too dry. Just add more stock or broth. I serve mine garnished with more
chopped cilantro leaves and sour cream.
Serves: 6 servings
Ingredients
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves (see my note)
Salt
Pepper
10 flour tortillas, warmed
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic
with 1 tablespoon of the olive oil and spread on a baking sheet. Roast
until soft and starting to brown, about 20 to 30 minutes, stirring
twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and
heat. Brown the pork, in batches, until well-browned. When browned, add
all of the pork back to the pan and cover with chicken stock. Add the
roasted vegetables, cover the pan and place in the oven. Cook until the
pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2
tablespoons of water and puree. (see my note) Remove the pork from the
oven and stir in the cilantro puree. Season, to taste, with salt and
pepper. Serve with warm flour tortillas.
Note: I only used about 1/2 cup cilantro and added 2 4-oz cans green
chilis and no water.
CHEESY SOUR CREAM HERB CHICKEN
1 1/2 cups dry herb-seasoned stuffing
1/2 cup shredded Parmesan cheese
1/4 cup (1/2 stick) melted butter
1/2 cup sour cream
4 boneless, skinless chicken breasts
Preheat oven to 375 degrees. In a bowl, combine stuffing, cheese and
butter. Stir well to combine and moisten, breaking up any large
stuffing pieces. Transfer to a plate or pie pan.
Lightly spread sour cream over chicken and coat with stuffing mixture,
pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9-
inch baking sheet. Put any extra mixture on top of chicken. Bake for 20
to 25 minutes, or until the coating is crisp and the chicken is cooked
through.
MARY'S ARTICHOKES
2 (6-oz.) jars marinated artichokes
1 small onion, chopped fine
1 clove garlic, minced
2 eggs
1/4 cup fine bread crumbs
1/8 tsp. salt
1/8 tsp. pepper Tabasco to taste
1/4 tsp. oregano
1/2 lb. sharp Cheddar cheese, grated
2 Tbs. parsley
Drain marinade from 1 jar of artichokes into a frying pan. Chop
artichokes. To liquid add onion and garlic, and saute. Beat eggs in
bowl; add bread crumbs and seasonings. Stir in cheese, parsley,
artichokes and sauteed mixture. Turn into greased 7x11-inch baking dish
and bake at 325 for 30 minutes. Let stand 5 minutes after baking and
cut into small squares. May be wrapped in foil and frozen at this point
for later use. To serve when frozen, thaw and reheat in foil 15 minutes
at 325.
Source: Pass
the Plate Best of the Best from North Carolina - Select Recipes from
North Carolina's Favorite Cookbooks
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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