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A
to Z
Recipes
February 17, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I'm back on night watch and have scheduled this issue for posting
early. So many of you awaken early (or stay up late!). I love having
the issues in your inbox when you have more time to peruse the recipes
and other goodies. Boy, oh boy! It is still chilly outside! I love cold
weather and am most grateful we're not digging ourselves out from under
snow like in some places in (north) Texas and many other states. You
can keep the snow, thank you.
The current Monthly Theme topic is "Favorite Chicken Recipes".
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.
You should find plenty to enjoy in today's issue. More than great
recipes, we have shared something to make you think and laugh. That's
our motto 'round here: always (sharing) something to make you cook,
think, and laugh. Have you
shared lately? We could certainly use it as
we're getting low on everything, especially recipes.
We'll see you here again on Sunday, 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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I've
learned
that you shouldn't go through life with a catcher's mitt on both hands;
you need to be able to throw something back.
~ Maya Angelou
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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The
Law
of the Garbage Truck
~Shared by Charlie J., Mobile, AL
One day I hopped in a taxi and we took off for the airport. We were
driving in the right lane when suddenly a black car jumped out of a
parking space right in front of us. My taxi driver slammed on his
brakes, skidded, and missed the other car just by inches!
The driver of the other car whipped his head around and started yelling
at us. My taxi driver just smiled and waved at the guy.
So I asked, "why did you just do that? This guy almost ruined your car
and sent us to the hospital!"
This is when my taxi driver taught me what I now call: "The Law of The
Garbage Truck."
He explained that many people are like garbage trucks. They run all
around full of garbage, full of frustration, full of anger, and full of
disappointments. As the garbage piles up, they need a place to dump it
and sometimes they'll dump it on you.
Don't take it personally. Just smile, wave, wish them well, and move
on... Don't take their garbage and spread it to other people at work,
at home, or on the streets.
The bottom line is that successful people do not let garbage trucks
take over their day. Life's too short to wake up in the morning with
regrets, resentments, anger, and frustration; so..........
Love the people who treat you right, Pray for the ones who don't. Life
is ten percent what you make it, and ninety percent how you take it.
Have a blessed, garbage-free day!
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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NEW
ORLEANS KING CAKE
In southern U.S.A., the tradition was brought to the area by colonists
from France and Spain. King cake parties in New Orleans are documented
back to the eighteenth century.
The king cake of the New Orleans Mardi Gras tradition comes in a number
of styles. The most simple, said to be the most traditional, is a ring
of twisted bread similar to that used in brioche topped with icing or
sugar, usually colored purple, green, and gold (the traditional
Carnival colors) with food coloring. There are many variants, some with
a filling, the most common being cream cheese and praline.
It has become customary in the New Orleans culture that whoever finds
the trinket must provide the next king cake.
Source: Wikipedia.org
KING CAKE
Purple represents justice; green, faith; and gold, power.
King Cakes are the traditional cake for the Epiphany. Though the cakes
are baked in many shapes now, they were originally round in shape to
portray the circular route taken by the Kings to confuse King Herod who
was trying to follow the wise men so he could kill the Christ child.
The cakes usually contain a bean, pea, or a figurine symbolizing the
baby Jesus. In 1871 the tradition of choosing the queen of the Mardi
Gras was determined by who drew the prize in the cake. It is definitely
considered good luck to the person who gets the figure, and that person
usually holds the next King Cake party.
* 8 cups of all-purpose flour, sifted
* 6 eggs
* 1 cup granulated sugar
* 1 pound butter or shortening
* 2 cups whole milk, scalded then cooled to lukewarm
* 1/2 ounce yeast (2 1/4-ounce packages, or about 4 1/2 tsp)
* 2 teaspoons salt
* Candies to decorate
To make the cake take 6 cups sifted flour, and put it in a large mixing
bowl. Make a hole in the center of the flour, and put in a half-ounce
of yeast, dissolved in a little warm water. Add the 2 cups milk. Knead
and mix the flour with one hand, while adding the milk with the other.
In another bowl, combine remaining 2 cups flour with the salt; set
aside. In another mixing bowl, beat eggs with butter and sugar until
light. Add to dough, kneading lightly with your hands, and adding more
eggs if the dough is a little stiff. Let the dough rise until doubled
in bulk, then add the reserved flour and salt.
Knead the dough by turning it over on itself three times and set to
rise again, covered with a cloth for about an hour. Take it up and work
again lightly, and then form into a ring.
This is a large amount of dough, so it may be divided and baked in two
or more King’s Cakes. Pat gently and flatten a little. Have ready a
greased parchment paper or silpat-lined baking pan, and set the ring in
the middle. Cover the pan with a clean cloth, and set the cake to rise
for an hour longer. When well risen, glaze the loaves lightly with a
beaten egg. Place in 325° oven; let bake for 1 to 1 1/2 hours, or less
if making smaller loaves. Decorate with colored icings and decorator
candies, as desired.
Source: A
Southern Life
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: "Favorite
Chicken Recipes"
Chicken
is a go-to staple in most
households. It offers protein without a lot of fat, and is so
versatile. Chicken is a simple starter for many wonderful recipes.
Whether you prefer it baked, fried, stewed, braised, or grilled, its a
keeper. And using breasts, thighs, the whole bird, or even the livers
and gizzards, everyone has a favorite chicken recipe or two.
Please don't forget favorite chicken recipes 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.
Please join in the
fun and send in your "Favorite
Chicken Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Favorite
Chicken Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Favorite
Chicken Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Favorite
Chicken Recipes" has a deadline of
February 28,
2010,
and will be posted on March 7, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Favorite
Chicken Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Church
Marquee Sayings for Lent
Don't wait for the hearse to take you to church.
It's hard to stumble when you're
down on your knees.
What part of "Thou Shalt Not"
don't you understand?
A clear conscience makes a soft pillow.
The wages of sin is death.
Repent before payday.
Never give the devil a ride.
He will always want to drive.
Forbidden fruit creates many jams.
Christians, keep the faith...but not from others!
Satan subtracts and divides.
God adds and multiplies.
To belittle is to be little.
Don't let the littleness in others
bring out the littleness in you.
God answers knee-mail.
Try Jesus. If you don't like Him,
the devil will always take you back.
Bran Muffins
~Shared by Jim E., Bellingham, WA
The couple was 85 years old, and had been married for sixty years.
Though they were far from rich, they managed to get by because they
watched their pennies.
Though not young, they were both in very good health, largely due to
the wife's insistence on healthy foods and exercise for the last
decade.
One day, their good health didn't help when they went on a rare
vacation and their plane crashed, sending them off to Heaven.
They reached the pearly gates, and St. Peter escorted them inside. He
took them to a beautiful mansion, furnished in gold and fine silks,
with a fully stocked kitchen and a waterfall in the master bath. A maid
could be seen hanging their favorite clothes in the closet.
They gasped in astonishment when he said, 'Welcome to Heaven. This will
be your home now.'
The old man asked Peter how much all this was going to cost.
'Why, nothing,' Peter replied, 'remember, this is your reward in
Heaven.'
The old man looked out the window and right there he saw a championship
golf course, finer and more beautiful than any ever built on Earth.
'What are the greens fees?' grumbled the old man.
'This is heaven,' St. Peter replied. 'You can play for free, every
day.'
Next they went to the clubhouse and saw the lavish buffet lunch, with
every imaginable cuisine laid out before them, from seafood to steaks
to exotic deserts, free flowing beverages.
'Don't even ask,' said St. Peter to the man, 'this is Heaven, it is all
free for you to enjoy.'
The old man looked around and glanced nervously at his wife.
'Well, where are the low fat and low cholesterol foods, and the
decaffeinated tea,' he asked.
'That's the best part,' St. Peter replied, 'you can eat and drink as
much as you like of whatever you like, and you will never get fat or
sick. This is Heaven!'
The old man pushed, 'No gym to work out at?'
'Not unless you want to,' was the answer.
'No testing my sugar or blood pressure or...'
'Never again. All you do here is enjoy yourself.'
The old man glared at his wife and said, 'You and your friggin' bran
muffins. We could have been here ten years ago!'
Not
This Time
~Shared
by Johnny, LA
Happy with their two stunningly beautiful teenage daughters but wanting
a son, a middle-aged couple decided to try one last time. After months
of effort, the wife finally became pregnant, and nine months later she
delivered a healthy baby boy. The happy father rushed to the nursery to
see his new son and was horrified to discover that the child was the
ugliest he had ever seen.
The man went back to his wife. "There's no way I could be the father of
that baby! Look at the two beautiful daughters we've had!"
He glared at his wife. "Have you been fooling around on me?"
His wife smiled sweetly and replied, "Not this time."
Shopping Trip
~Shared by Charlie J., Mobile, AL
A husband and wife are shopping in their local Wal-Mart.
The husband picks up a case of Budweiser and puts it in their cart.
'What do you think you're doing?' asks the wife.
'They're on sale, only $10 for 24 cans,' he replies.
'Put them back, we can't afford them,' demands the wife, and so they
carry on shopping.
A few aisles further on along the woman picks up a $20 jar of face
cream and puts it in the basket.
'What do you think you're doing?' asks the husband.
'Its my face cream. It makes me look beautiful,' replies the wife.
Her husband retorts: 'So does 24 cans of Budweiser, and it's half the
price.'
On the PA system: 'Cleanup on aisle 25, we have a husband down.'
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:
Breakfast Sausage Casserole
Originally shared by: Rita K.,
Niceville, FL
Reviewer: Maggie, TX
Date posted: January 13,
2010
This is delicious! I added a cup of cheddar
cheese, sprinkled
over the top, near the end of the baking time. I garnished with a
sliced green onion. I used Jimmy Dean spicy sausage. This is a perfect
dish to take to work to surprise co-workers and a fail-proof brunch for
weekend guests. It has been added to my personal files as a keeper!
~Maggie
BREAKFAST SAUSAGE CASSEROLE
~Shared by Rita K., Niceville, FL
1 1/2 lbs. breakfast sausage
1 box seasoned croutons
1 can cream of mushroom soup
1 pkg. grated cheese
1 1/2 c. milk
5 eggs
4 oz. can mushrooms, drained
Brown the sausage and drain. Butter 9 X 13 baking dish and spread
croutons over bottom of dish. Spread drained sausage over croutons. Mix
soup, eggs, mushrooms and milk. Pour mixture over croutons
and cover with cheese. Cover with foil and store in refrigerator
overnight. Remove from refrigerator 30 minutes before baking,
Remove foil and bake at 350 degrees for 35 to 45 minutes until heated
through.
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:
SOFT
TACOS OF GRILLED CHICKEN BREASTS WITH TANGY GREEN CHILE AND GRILLED
ONIONS
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 35 Minutes
Makes 8 moderate servings
Anyone who's experienced the enticing allure of spicy grilled chicken
from a street stall in Mexico will understand what this dish is all
about. Lip-tingling seared chicken (here chicken breasts).
INGREDIENTS
2 to 4 fresh jalapeno chiles, stems removed (optional but desirable for
those who like it spicy)
2 cups Roasted Poblano-Tomato Salsa (see recipe), plus more if you've
got a salsa-hungry crowd
1 tablespoon Worcestershire sauce
3 limes, each cut into 6 wedges
8 large (about 3 1/2 pounds total) boneless chicken breast halves
18 green onions, roots and wilted greens removed
A few tablespoons vegetable oil or olive oil
2 to 3 dozen steaming-hot corn tortillas (see recipe)
Other necessary recipes: Roasted Poblano-Tomato Salsa with Fresh Thyme;
Easy Corn Tortillas (recipes follow)
DIRECTIONS
In a small ungreased skillet, dry-roast the jalapenos over medium heat,
turning them regularly until the chiles are soft and well darked in
spots, 5 to 10 minutes. Place in a food processor or blender with 3/4
cup of the salsa, the Worcestershire and the juice from 3 or 4 lime
wedges. Process to a smooth puree. Arrange the chicken breasts in a
single layer in a baking dish, pour the salsa mixture over them, cover
and refrigerate for at least 1 hour but not more than overnight.
Preheat a gas grill or light a charcoal fire and let burn until the
coals are covered with gray ash. With a brush (or an oil mister),
lightly coat the green onions with oil, then lay them over the fire in
a pot that's not too hot. Grill, turning them regularly, until they're
soft, sweet and mouthwateringly browned, about 4 minutes. Remove 2 of
the largest green onions, chop them into 1/4-inch pieces and stir into
the remaining 1 1/4 cups of salsa. Squeeze another lime wedge or two
over the remaining onions and keep them warm on the side of the grill
or in a low oven.
Remove the chicken breasts from the marinade, scraping as much as
possible back into the pan; reserve the marinade. Brush (or mist) the
chicken lightly on both sides with oil, lay on well-oiled hot grill
grates until cooked through but still juicy, about 8 minutes per side.
During the last couple of minutes on the grill, brush a nice coating of
the reserved marinade over the chicken.
Slice the chicken into 1/2-inch-wide strips, scoop it onto a warm
serving platter and flank with the grilled onions and lime wedges. Pass
the platter with hot tortillas kept warm in a towel-lined basket. Let
your guests make their own soft tacos with the chicken and grilled
onions, encouraging them to spoon on the salsa-onion mixture and
squeeze on lime to their liking.
NOTE: In Rick Bayless's Mexican Kitchen, we described a good method for
heating corn tortillas. Wrap them by the dozen in clean kitchen towels,
lay the packages in a single layer in a steamer, set the lid in place,
bring the water to a strong boil for 1 minute, then remove from the
heat and let stand, covered, for 15 minutes. For larger quantities, as
called for in this recipe, you may find the following easier: Set a
cooling rack over a roasting pan containing about 12 inch of simmering
water; lay the tortillas a few at a time on the rack and steam them
until thoroughly soft. Stack them by the dozen, wrap in towels and keep
warm in a small ice chest (without ice of course) or similar insulated
container. You may also heat the corn tortillas in the microwave
(wrapped in microwave-grade plastic wrap in stacks of 10 to 12) for 1
minute on high before storing them in an insulated container, though
they don't tend to be quite as freshly moist.
Nutrition Information
Makes 8 moderate servings - Facts Per Serving:
Calories: 515 Fat. Total: 9g Carbohydrates, Total: 58g
Cholesterol: 115mg Sodium: 702mg Protein: 55g
Fiber: 11g % Cal. from Fat: 16% Fat, Saturated: 0g
Roasted Poblano-Tomato Salsa with Fresh Thyme
1 pound (6 to 7 medium) plum tomatoes (ripe)
2 medium (5 ounces) fresh poblano chiles
1/2 small (2 ounces) red onion, sliced 1/4 inch thick
4 garlic cloves, peeled
1/2 cup good-quality canned tomato puree
About 1/2 cup water
2 tablespoons chopped fresh cilantro, loosely packed
2 teaspoons chopped fresh thyme
2 teaspoons salt
DIRECTIONS
Heat the broiler. Lay the whole tomatoes and poblanos out on a broiler
pan or baking sheet. Set the pan as close to the broiler as your oven
allows and broil for about 6 minutes, until darkly roasted and splotchy
black on one side. With a pair of tongs, flip over the tomatoes and
chiles and roast the other side. The poblanos may be completely
blistered and blackened before the tomatoes are-remove them as soon as
they are done.
Turn the oven down to 425 degrees F. Separate the onion into rings. On
a similar pan or baking sheet, mix together the onion and garlic. Roast
in the oven, stirring every few minutes, until the onions are richly
browned (they'll look soft, even have a touch of char on some of the
edges) and the garlic feels soft and is browned in spots, about 15
minutes total. Cool to room temperature.
If you don't like a rustic-textured salsa or if you're canning the
salsa, pull the peels from the cooled tomatoes and cut out the "cores"
where the stems were attached, working over your baking sheet to
collect the juices. Pull the peels off the chilies, then pull out the
stem and the seed pod. Tear the poblanos open and rinse quickly to
remove all the stray seeds. Chop into 1/4-inch pieces and place in a
large bowl.
In a food processor, pulse the onion and garlic until moderately finely
chopped; scrape down to ensure even chopping. Scoop into the bowl with
the chopped poblanos. Without washing the processor, coarsely puree the
tomatoes with their juice, then add them to the bowl. Stir in the
tomato sauce puree and enough water to give the salsa a rather light,
saucy consistency. Stir in the cilantro and thyme.
Taste the salsa and season it with salt, pushing the flavors toward the
upper levels. If you're planning to use your salsa right away, simply
pour it into a bowl and it's ready, or refrigerate it covered and use
within 5 days.
Easy Corn Tortillas
2 cups masa harina
Pinch of salt
1 cup lukewarm water, or as needed
DIRECTIONS
MAKING MASA DOUGH: In a large bowl, combine the masa harina and salt.
Gradually stir in the 1 cup lukewarm water until smooth. The dough
should be slightly sticky and form a ball when pressed together. To
test, flatten a small ball of dough between your palms or 2 sheets of
plastic wrap. If the edges crack, add more lukewarm water, a little at
a time, until the edges are smooth.
Divide the dough into 12 or 18 pieces, depending upon the size
tortillas you need. Roll each piece into a ball. Place the balls on a
plate and cover with a damp kitchen towel. Heat a dry griddle,
cast-iron frying pan, or comal (see note above) over medium heat.
FORMING TORTILLAS: Slit open a resealable plastic bag and use the
plastic to line the lower surface of an opened tortilla press, allowing
it to extend slightly beyond the edges. Place a ball of dough in the
center of the press, top with a second piece of plastic and close the
press to flatten the dough. Open the press and carefully peel off the
plastic.
COOKING TORTILLAS: Lay the tortillas, on the preheated griddle and
cook, pressing the top gently with your fingertips to make it puff and
turning once, until it appears cooked but not browned, 30-45 seconds on
each side.
As the tortillas are cooked, transfer them to a kitchen towel and let
cool briefly, then stack and wrap in the towel to keep moist and warm.
DO-AHEAD TIP: Cool the tortillas, wrap in plastic wrap and store in the
refrigerator for up to 1 week. To reheat for serving, sprinkle each
tortilla with a few drops of water and heat on a preheated nonstick pan
for 10-15 seconds on each side. Stack on a kitchen towel and wrap to
keep warm until serving.
Source: Salsas That Cook by Rick Bayless
BUTTERNUT AND CAULIFLOWER PASTA
~Shared by Linda H., Rosharon, TX
Olive oil
Garlic
1 onion chopped
1 Cauliflower cut into florets
1 peeled and chopped butternut squash
Capers
1 lg can crushed tomatoes
Pasta – narrow lasagna, linguine etc
Grated cheese – Parmesan, pecorino or asiago
Saute garlic and onion in oil. Add other ingredients and
stir. Cover and cook about 10 mins Add the cooked
pasta and top with cheese.
Source: LidiasItaly.com
CREOLE CABBAGE
~Shared by Johnny, LA
Cabbage grew well in Victory Gardens during World War II, and Creole
sauce was an early 1940s favorite in the United States, used for
everything from seafood to vegetables to poultry. This recipe, from
"Grandma's Wartime Kitchen" by Joanne Lamb Hayes, can be turned into a
main dish with the addition of leftover ham.
Makes 4 servings
2 tablespoons bacon fat or shortening
¾ cup thinly sliced onion
½ cup thinly sliced green bell pepper
1 pint home-canned or 1 (15-ounce) can tomatoes
1½ teaspoons brown sugar
Salt
2 whole cloves
1 clove garlic
1 bay leaf
1 medium head (2 pounds) green cabbage, coarsely grated
In a heavy skillet over medium heat, melt bacon fat or shortening. Add
onion and bell pepper; saute until onion is golden. Stir tomatoes,
brown sugar and ¼ teaspoon salt into onion mixture and bring to a boil
over medium heat. Insert cloves into garlic and add to tomato mixture
along with bay leaf; simmer, uncovered, stirring occasionally, 15
minutes. Meanwhile, cook cabbage in 1 inch of boiling, salted water in
a large, covered saucepan, until just tender. Drain well and return to
saucepan. Discard garlic clove and bay leaf; pour sauce over cabbage,
and toss to combine. Transfer to a serving bowl and serve hot.
BANANA FOSTER CUPCAKES
~Shared by Treva, NC
2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 & 1/2 cups granulated sugar
3 eggs
1 & 1/2 tsp. Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Preheat oven 350°F. In large bowl, cream butter and sugar with electric
mixer until light and fluffy. In medium bowl, combine flour, baking
soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add
flour mixture alternately with sour cream; blend thoroughly but do not
overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick
inserted comes out clean. Cool 10 minutes in pan on rack; remove and
cool completely before decorating.
Yield: Makes about 18 standard cupcakes.
CROCKPOT CHILI
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 (15 oz.) cans tomato sauce
2 tbs. dry minced onion
1 package taco seasoning mix
1 cup pre-cooked ground beef
1 (15 oz.) can pinto beans, drained or 1 1/2 cup. home-cooked pinto
beans
Mix all of the ingredients in crock pot. Cook on low for 6-8 hours.
MOROCCAN LAMB KABOBS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds ground lamb
1 cup raisins
5 ounces goat cheese
1/3 cup mayonnaise
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
3/4 tablespoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
coarsely ground black pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese,
mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground
coriander, salt and black pepper. Divide the mixture into approximately
6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or
until the cheese has melted, the raisins are tender and lamb has
reached desired doneness.
DIXIE PORK LOIN ROAST
~Shared by Larry Holmes, Toronto,
Canada
1 can (12 ounces) beer
1/2 cup molasses
1/3 cu[ ground dry roasted peanuts
1/4 cup lemon juice
2 tablespoons coarse grain prepared mustard
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper’
1 pork loin roast, about 4 pounds
Watercress, optional
Preheat the oven to 400 degrees F. Line roasting pan with
foil. In medium-sized saucepan, combine all ingredients except pork
roast; heat to boiling. Cook over medium-high heat,
stirring frequently, 15 minutes or until slightly thickened; set aside.
Trim pork of excess fat. Place on rack in roasting pan and
roast for 30 minutes. Reduce heat to 325 degrees.
Roast about 2 hour 20 minutes longer, or until 160 degrees on meat
thermometer, basting with peanut sauce every 15 minutes. Let
rest 10 minutes before slicing, Ladle basting sauce over pork
slices before serving. Garnish with watercress.
Makes 6 to 8 servings.
JUST GOOD PLAIN CORNBREAD
~Shared by Ann S., Mims, FL
1 tablespoon oil, preferably corn or canola
1 1/2 cups medium-grind cornmeal, preferably stone-ground
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs, lightly beaten
3 tablespoons unsalted butter, melted
Grease a 10-inch cast-iron skillet with the oil. Place the empty
skillet in a cool oven, and set the oven at 400 degrees. In a medium
bowl, stir together the cornmeal, flour, sugar, baking powder, salt,
and baking soda. Pour in the buttermilk and eggs, and gently mix by
hand until the mixture is thoroughly blended. Stir in the melted
butter. Remove the skillet from the oven, pour the batter into the
skillet (the batter will sizzle), and return it to the oven. Bake the
bread for 18 to 20 minutes, or until it begins to brown on top and a
toothpick inserted comes out clean. Serve the cornbread warm. Serves 6
to 8.
Source: Excerpted from Texas Home Cooking by Cheryl Alters Jamison and
Bill Jamison
POACHED EGGS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
4 large eggs
¼ cup distilled white vinegar
Instructions
1. Break each egg into a small bowl. Fill a large, straight-sided
skillet or Dutch oven with 2 inches of water; bring to a boil. Add
vinegar. Reduce to a gentle simmer: the water should be steaming and
small bubbles should come up from the bottom of the pan.
2. Submerging the lip of each bowl into the simmering water, gently add
the eggs, one at a time.
3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8
minutes for hard set. Using a slotted spoon, transfer the eggs to a
clean dish towel to drain for a minute.
Tips: The poaching pot is much easier to clean if it's still warm from
cooking.
Food Safety Note: If salmonella is a concern in your area, be sure to
cook your eggs until hard set.
Nutrition Information
Per serving: 74 calories; 5 g fat (2 g sat, 2 g mono); 211 mg
cholesterol; 0 g carbohydrate; 6 g protein; 0 g fiber; 147 mg sodium;
67 mg potassium.
0 Carbohydrate Serving
LASAGNA-STYLE BAKED ZITI
~Shared by Linda H., Rosharon, TX
1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
½ cup (2 ounces) grated Parmesan
1-15-ounce container ricotta
110-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella
Cook the ziti according to the package instructions.
Heat oven to 400° F.
In a large pot, over medium-low heat, heat the oil. Add the onion,
salt, and pepper. Cover and cook until the onion is softened, 5 to 7
minutes. Add the beef, increase heat to medium-high, and cook until no
trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add
the garlic and oregano (if using) and cook for 2 minutes. Add the pasta
sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta
and toss to coat. Add the Parmesan, ricotta, and spinach and toss
again. Spread the mixture into a 9-by-13-inch baking dish or individual
ramekins and sprinkle with the mozzarella. Bake until the mozzarella
melts, about 15 minutes.
Tip: If you prefer, substitute Italian sausage for the ground beef and
chopped broccoli for the spinach.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with
two layers of aluminum foil. Store for up to 3 months.
To Reheat: Thaw overnight in the refrigerator or thaw partially in the
microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat
until the mozzarella melts, about 10 minutes more.
Yield: Makes 4 servings
LES OREILLES DE COCHON
~Shared by Johnny, LA
2 cups flour, plus more for dusting
2 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 cup milk
1 quart vegetable oil
1 cup pure cane syrup (optional)
Confectioner's sugar (optional).
1. In a medium bowl, combine the flour, baking powder, baking soda,
salt and sugar. Make a well in the center and pour 3/4 cup of the milk
into it. Stir in one direction with a wooden spoon, gradually
incorporating dough from the sides, until a stiff dough forms. If dry,
drizzle in a little of the remaining milk.
2. Transfer the dough to a lightly floured surface and knead it a few
turns until smooth. With floured hands, flatten the dough and form into
balls about the size of a walnut shell. Roll each round out very thin,
to the thickness of pasta, dusting with flour as needed.
3. In a small deep pot, heat the oil to 360 degrees.
4. Add one of rounds to the hot oil, and using the tines of a
long-handled fork, fold the dough over itself as it fries to resemble a
pig's ear. Remove the fork once the form takes hold. Fry until lightly
golden, 45 to 60 seconds, then drain on paper towels. Repeat with the
remaining pastry.
5. If you choose, cook the cane syrup over medium-low heat, stirring,
until it reaches between 234 to 240 degrees on a candy thermometer.
Serve the ears warm or at room temperature with the syrup or sprinkled
with the confectioner's sugar.
Makes about 30 pastries.
FLORENTINE CHEESECAKE
~Shared by Treva, NC
Crust
1 & 1/2 cups Graham crackers or shortbread crumbs
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted and cooled
Filling
1 lb cream cheese
1 cup ricotta cheese
4 eggs
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons brewed strong black coffee
2 teaspoons ground cinnamon
Topping
1 cup sour cream
1/2 cup superfine sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
Line a 9-inch springform cake pan with foil and lightly grease the
sides.
FOR THE CRUST: Combine the cracker or shortbread crumbs, brown sugar,
and cinnamon in a bowl, then stir in the melted butter. Press the
mixture into the base of the prepared pan.
Preheat the oven to 325 degrees F.
FOR THE FILLING: Place the cream cheese, ricotta cheese, eggs, cocoa
powder, and vanilla in a food processor and process until smooth. Add
the sugar, coffee, and cinnamon and continue to beat for 10 minutes, or
until the mixture is combined.
Pour into the crust-lined pan and bake for 1 hour, or until just firm
to touch. Allow the cake to stand for 5 minutes before spreading on the
topping.
FOR THE TOPPING: Combine the sour cream, sugar, cocoa powder, and
cinnamon in a bowl and stir thoroughly. Spread over the cooked
cheesecake and return to the oven for 10-15 minutes, or until just set.
Allow the cheesecake to cool completely in the pan before refrigerating
overnight.
TO SERVE: Run a knife around the edge of the pan and gently remove the
sides.
Nutrition Facts Serves 12 Facts per Serving
Calories: 445 Fat: 26g
Carbohydrates: 46g Cholesterol: 137mg Sodium:
255mg Protein: 10g Fiber: 2g
Note: the fanciest cakes come frozen. I made a 3 layer German
chocolate cake, then put it in the freezer. It cuts 12 to 16 perfect
slices without crumbs. Use a knife that will go across the cake to cut
in half, quarters etc. Plan ahead. Bake and freeze your cakes, breads,
casseroles now. I will save you a lot of time during the holiday rush.
Source: CookingLight.com
CRACKER CANDY BAR
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
I’ve made a recipe similar to this and it was almost like a Kit Kat
Candy Bar. Enjoy!
8 oz. Waverly or Club crackers, divided (2 sleeves out of a box)
1 c. butter
1/2c. milk
2 c. graham cracker crumbs
1c. packed brown sugar
1/3 c. sugar
2/3 c. peanut butter (smooth is good)
1 c. chocolate chips
Place 1/3 of crackers flat in bottom of 9x13 ungreased pan. In a
saucepan put butter, sugars, graham cracker crumbs and milk. Bring to a
boil and stir constantly for 5 minutes. Be sure not to undercook as is
too runny if you get impatient. Pour 1/2 over crackers in pan and
spread evenly. Put on another layer of crackers and another layer of
hot mixture. Top with a third layer of crackers. In a saucepan over low
heat melt choc chips and peanut butter. When melted and smooth, spread
over third layer of crackers and chill for 1 hour. Cut into small
squares.
MILKY TEA
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup milk
2 tablespoons honey
1 teaspoon vanilla extract
In a ceramic or glass mug, combine the milk, honey and vanilla.
Microwave on HIGH for about 1 1/2 minutes. Stir.
CHALLAH (ABM)
~Shared by Doe, Oliver, B.C., Canada
Makes 1 loaf
1/4 c water
3 tbsp marg
3 eggs plus 1 yolk
3/4 tsp salt
3 tbsp honey
3 tbsp skim milk powder
3 c flour
Pinch turmeric or saffron-optional
1 1/4 tsp yeast
Glaze-
1 egg white beaten with 1 tbsp water
Topping-
Sesame seeds or poppy seeds
Add all dough to bread pan. Select dough cycle. When cycle is complete,
remove dough to lightly floured surface, cover, let rest 5-10 mins.
Roll dough into a 9 inch log & cut off one third. Divide the
larger portion into 3 pcs & roll each pcs into a 15 inch rope.
Place ropes on lightly greased or parchment lined baking sheet. To
braid: bring left rope under center rope & lay down, bring
right rope under new center rope & lay down, repeat to end.
Pinch ends together to seal, & tuck under braid. Make a 2nd
braid with smaller piece of dough, rolling ropes to 12 inches &
place it on top of first. Cover, let rise in arm place about 40-45 mins
until doubled. Brush glaze on braid & sprinkle with seeds. Bake
at 375 for 30-35 mins until crust is golden brown. Cover loaf with foil
for last few mins to prevent over browning. Cool on rack.
Tip- Use the egg white left over from the dough for the glaze. If time
is short bake this bread in the machine.
Variation- Single Braid- Divide dough into 3 pcs & braid.
Sweeter Challah- Add 2 tbsp sugar with flour, increase yeast to 1 1/2
tsp & add 1/2 c golden raisins at ingred signal or about 20-30
mins into cycle.
PIZZA NOODLE CASSEROLE
~Shared by Barb C., Chula Vista, CA
8 oz. Noodles, cooked and drained
1 pound ground beef
1 tbsp. Oil
1 can (4 oz.) mushrooms, drained
4 oz. Pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded
Preheat oven to 375° F.
Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and
cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture
over the noodles and top with mozzarella cheese.
Bake 30 - 25 minutes or until hot and bubbly.
Serves 6
FAMOUS DEVILED EGGS
~Shared by Jim D., WA
INGREDIENTS
6 eggs
2 tablespoons mayonnaise, sour cream or plain yogurt
3/4 teaspoon yellow mustard
1/2 teaspoon lemon juice or pickle juice
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika
DIRECTIONS
1. Place eggs in a cold pan of water. Bring the water to a boil. Cover
the pan with a tight fitting lid and turn off the heat. Let the eggs
sit for 30 minutes to cook. Put the pan in the sink and run cold water
over the eggs before peeling to keep the shells from sticking.
2. Cut the eggs in half lengthwise and take out the yolk with a small
spoon. Place the egg yolks in a bowl and the whites on a plate.
3. Mash the yolks with fork. Stir in the remaining ingredients until
well blended. Refill the whites, using about 1 tablespoon of yolk
mixture for each egg half. Sprinkle with paprika and chill to blend the
flavors.
ENJOY!
Source: http://hicards.com/
PASTA WITH SMASHED PEAS
~Shared by Linda H., Rosharon, TX
1 pound pappardelle, tagliatelle, fettuccine, or linguine
1-16-ounce package frozen peas, thawed
¾ cup ricotta
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
Cook the pasta according to the package directions.
Meanwhile, pulse the peas in a food processor or blender until chopped
but not pureed. Add 1/2 cup of the ricotta, season with the salt and
pepper, and pulse to combine.
Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta
to the pot. Add the pea puree and reserved pasta water and toss. Divide
the pasta among individual bowls. Top with the remaining ricotta, a
sprinkle of chives, and a drizzle of oil.
Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are
wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider.
Both work well with somewhat chunky sauces.
Yield: Makes 4 servings
SHORT-RIB JAMBALAYA
~Shared by Johnny, LA
1 tablespoon vegetable oil
2 pounds boneless country-style pork ribs, cut into 2-inch pieces
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Tabasco
1 1/2 cups chopped yellow onions
1/2 cup chopped celery
3 cloves garlic, peeled
1 cup seeded and chopped green bell pepper
3/4 cup seeded and chopped canned tomatoes
4 cups chicken broth
1/3 cup chopped fresh parsley
1/2 cup thinly sliced green onions, green and white parts
2 1/2 cups long-grain white rice
1. Heat the oil in a large saucepan over medium-high heat. Season the
ribs with 2 teaspoons salt, 1/4 teaspoon black pepper and 1 teaspoon
Tabasco. Cook, covered, until well browned on all sides, about 45
minutes. Be careful when turning the meat as the hot oil can splatter.
2. Using a slotted spoon, transfer the ribs to a bowl and drain off all
but 3 tablespoons of the fat in the pot. Add the onions and sauté,
scraping the brown bits off the bottom, until translucent, about 5
minutes. Add the celery and garlic and sauté for 2 minutes.
Add the bell peppers and sauté for 3 minutes more. Add the tomatoes and
ribs to the pot and cook, covered, over medium-low heat for 30 minutes,
stirring occasionally.
3. Pour in the broth and simmer, covered, for 30 minutes longer. Stir
in the parsley, green onions, rice, the remaining salt, black pepper
and Tabasco. Bring to a boil and cook, covered, over low heat until
most of the liquid has absorbed, 25 to 30 minutes.
4. Remove from the heat and let sit, covered, for 5 minutes. Season to
taste with more salt and pepper.
Serves 6 to 8.
Source: Adapted from "Eula Mae's Cajun Kitchen," by Eula Mae Doré and
Marcelle R. Bienvenu.
CABBAGE & GROUND BEEF CASSEROLE
~Shared by Treva, NC
1 to 2 lbs. ground beef
1 onion, chopped
Salt & pepper, to taste
1/2 to 1 c. instant rice
Tomato soup
1 lg. cabbage
Cook ground beef, onion and spices until brown; add rice. Grate cabbage
and put into greased casserole dish; pour beef and rice mixture over
cabbage; add soup and one can of water. Cook at 350 degrees for 1 hour.
Note: canned tomatoes can be substituted for tomato soup
BAKED STUFFED MUSHROOMS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. salt
Dash pepper
3/4 cup cream
Wipe mushrooms clean with damp cloth. Remove the caps and arrange in a
shallow baking dish, hollow side up. Chop the stems and mix with other
items, except cream. Heap the filling into mushrooms, and press down
firmly. Pour the cream over, cover and bake at 350 degrees for 30
minutes, or until tender. Baste once or twice with the cream in the
dish.
Serves 10-12.
LUSCIOUS LEMON FRUIT DIP
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 C. sugar
2/3 C. cornstarch
1 C. cold water
4 eggs beaten
2/3 C. lemon juice
2 t. vanilla extract
2 C. heavy whipping cream whipped
assorted fresh fruit
In a large heavy saucepan combine the sugar and cornstarch.
Gradually whisk in water until smooth. Cook and stir over
medium high heat until thickened and bubbly. Reduce heat,
cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into eggs; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2
minutes longer . Remove from the heat. Gently stir
in lemon juice and vanilla.
Transfer to a bowl. Cool to room temperature without
stirring. Cover surface of mixture with waxed paper;
refrigerate until cooled. Fold in whipped cream.
Serve with fresh fruit.
BEEF ON WECK
~Shared by Pat, Merritt Island, FL
Serves 4
This is another version of the roast beef sandwich that is popular in
the Northeastern.
INGREDIENTS:
4 Kaiser rolls, split
1/4 tsp Caraway seed
1/8 tsp Fennel seed
1/4 tsp Kosher salt
1 pound Roast beef, cooked
Beef broth
Horseradish, prepared (opt)
DIRECTIONS:
Pre-heat the oven to 325.
Lightly brush the top of the rolls with water. Sprinkle on the fennel,
caraway and salt. Bake for 4-5 minutes.
Heat the broth. Heat the beef in the warm broth. Add the beef to the
bottom half of the roll. Add the horseradish if used. Dip the
bottom of the top half of the roll in the broth. Place on top of the
beef and serve warm.
MASH N' MUTTS
~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.
12 hot dogs, cut crosswise into thirds
4 cups cooked, hot instant mashed potatoes (prepared according to
package directions)
2 tablespoons minced green onion
1/4 cup chopped pimiento-stuffed green olives (we used the green
pimiento salad olives)
1 teaspoon bacon bits
2 tablespoons parsley, finely chopped
1/8 teaspoon black pepper
1/8 teaspoon whit pepper
1/4 teaspoon paprika
Grated cheddar cheese (as much as you like)
Place the cut-up hot dogs in a lightly buttered shallow baking
dish. Mix the hot mashed potatoes with the onion, green
olives, parsley, white pepper and bacon bits. Spread the
potato mixture over the hot dogs and sprinkle with black
pepper. Spread grated cheddar cheese over the top.
Sprinkle the paprika over the cheddar cheese and bake in a 350 degree
oven for 30 minutes or until the cheese melts. Serve hot.
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if you have a submission for the Reader Recipe section of A
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LAYERED
MEXICAN BEAN DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 16 servings.
Points value per serving: 2
16 ounces fat-free canned refried beans
3 medium avocados, Haas, finely mashed
¼ teaspoon table salt
1 teaspoon fresh lemon juice
1 cup fat-free sour cream
2 tablespoon Old El Paso Fajita Seasoning Mix or other brand
½ cup Kraft Free Shredded Cheddar Cheese, or other brand
1 small tomato, chopped
2 medium scallion, sliced
10 medium olives, black, sliced or chopped
2 tablespoon cilantro, fresh, chopped
Spread beans evenly over bottom of a 9x13-inch glass baking dish or a
medium-size glass bowl.
Combine avocado, salt and lemon juice together in a small bowl. Spread
avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining
ingredients on top in order listed.
Serve immediately with jicama slices and other fresh vegetables for
dipping, or chill until ready to use.
Yields about ¼ cup per serving.
EGGS ITALIANO
~Shared by Jim D., WA
This sophisticated take on Eggs Benedict swaps a full-flavored, chunky
vegetable medley for Canadian bacon and hollandaise sauce. Add
whole-wheat English muffins and poached eggs and this combo makes a
lovely brunch or an elegant light supper when served with a salad.
Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, High Fiber, Low Calorie,
High Potassium
Ingredients:
1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot , minced
1 clove garlic , minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil , divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins , split and toasted
2 tablespoons freshly grated Parmesan cheese
Steps:
1: Fill a large, straight-sided skillet or Dutch oven with 2 inches of
water; bring to a boil. Add white vinegar.
2: Meanwhile, heat oil in a large nonstick skillet over medium-high
heat. Add shallot and garlic and cook, stirring, until fragrant, about
1 minute. Stir in zucchini and tomatoes and cook, stirring
occasionally, until the zucchini is tender, about 10 minutes. Remove
from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and
pepper.
3: Meanwhile, reduce the boiling water to a gentle simmer; the water
should be steaming and small bubbles should come up from the bottom of
the pan. Crack each egg into a small bowl and slip them one at a time
into the simmering water, taking care not to break the yolks. Cook for
4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard
set. Using a slotted spoon, transfer the eggs to a clean kitchen towel
to drain.
4: To serve, top each muffin half with some of the vegetable mixture,
an egg, a sprinkling of cheese and the remaining basil.
Nutrition: (Per serving)
Calories - 329
Carbohydrates - 31
Fat - 14
Saturated Fat - 4
Monounsaturated Fat - 6
Protein - 22
Cholesterol - 425
Dietary Fiber - 5
Potassium - 570
Sodium - 675
Nutrition Bonus - Vitamin C (43 daily value), Vitamin A (26 dv), Folate
(22 dv), Potassium (16 dv).
Source: EatingWell Test Kitchen
SWEET-AND-SOUR PORK ROAST
~Shared by Maggie, TX
Yield: 6 servings
INGREDIENTS
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- One 2-pound boneless center-cut single pork loin
DIRECTIONS
Preheat the oven to 375 degrees F. Coat a medium roasting pan with
nonstick cooking spray.
In a medium bowl, combine the honey, mustard, and salt. Place the pork
in the roasting pan and coat completely with the honey mixture.
Cover the pork with aluminum foil and roast for 40 minutes. Uncover and
baste with the pan drippings.
Roast the pork uncovered for 15 to 20 more minutes, or until no pink
remains. Slice and serve with the pan drippings.
Nutritional Information Per Serving (3 thin slices): Calories: 228,
Fat: 6 g, Cholesterol: 86 mg, Sodium: 377 mg, Carbohydrate: 12 g,
Dietary Fiber: 0 g, Sugars: 12 g, Protein: 32 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean-Meat
Click
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HERB-BREADED
PORK CHOPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 3-ounce pork loin with 1-1/2 tablespoons stuffing
INGREDIENTS
- Vegetable oil cooking spray
- 1/4 cup garlic-herb bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried sage
- 2 tablespoons low-fat or nonfat mayonnaise
- 1 egg white
- 4 (3-4 ounces) boneless pork loin chops
- 1 tablespoon all-purpose flour
DIRECTIONS
Preheat the oven to 375 degrees F. Spray a 12x8-inch (2-quart) glass
baking dish or shallow pan with cooking spray. In a shallow bowl,
combine bread crumbs, cheese, and sage. Mix well.
In another shallow bowl combine mayonnaise and egg white and beat until
smooth. Pour the flour into a shallow bowl and dip each pork chop into
it, tapping off any excess. Dip each chop into breadcrumb mixture,
coating both sides.
Place chops in the baking dish in a single layer. Spray each chop
lightly with cooking spray. Bake for 35 to 40 minutes or until pork is
no longer pink in center.
Nutritional Information Per Serving: Glycemic Index: 61, Glycemic Load:
4 g, Calories: 273, Protein: 24 g, Carbohydrate: 7 g, Dietary Fiber: 0
g, Fat: 15 g, Cholesterol: 76 mg, Sodium: 351 mg
Diabetic Exchanges: 3-1/2 Medium-Lean Meat, 1/2 Starch, 1 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
ASIAN-STYLE COLE SLAW
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 4 cups coarsely shredded green cabbage
- 1-1/2 cups coarsely shredded purple cabbage
- 1 small yellow bell pepper, cut into matchstick sized pieces
- 1/2 cup coarsely shredded carrot
- 1/2 cup thinly sliced scallions
- 1/3 to 1/2 cup chopped fresh cilantro
DRESSING:
- 1/4 cup rice vinegar
- 3 tablespoons peanut butter
- 2 tablespoons canola oil
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1-1/2 tablespoons honey
- 1 teaspoon ground ginger
DIRECTIONS
Combine the cabbages, bell pepper, carrot, scallions, and cilantro in a
bowl and toss to mix.
Combine all of the dressing ingredients in a small bowl and whisk until
smooth. Pour over the cabbage mixture and toss to mix well. Serve
immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving (per 2/3 cup serving): Calories:
90, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 6.5 g, Saturated Fat:
0.7 g, Fiber: 1.7 g, Protein: 2 g, Sodium: 308 mg, Calcium: 21 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
EASY CORN RELISH
~Shared by Mary S., Nashville, TN
Yield: 16 servings
INGREDIENTS
- 2 cups frozen corn kernels, cooked according to package
directions
- 2/3 cup chili sauce
- 1 celery stalk
- 1/2 red bell pepper, seeded and chopped
- 2 tablespoons chopped chives or thinly sliced green onion
tops
- 1 teaspoon olive oil
- 1/4 teaspoon dried thyme leaves
- 1 garlic clove, minced
DIRECTIONS
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives,
oil, thyme, and garlic. Stir to mix well. Stir in the corn.
Serve at room temperature, or cover and refrigerate. Relish will keep
in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (2 tablespoons): Calories: 32, Fat:
0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 138 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
FRESH SPINACH AND MUSHROOM MEDLEY
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup canned straw mushrooms, drained (look in the Asian
food section of your grocery store, or substitute regular mushrooms)
- 3/4 pound fresh spinach leaves, washed (do not dry!),
stemmed, and coarsely chopped (about 2-1/2 cups)
- 2 tablespoons fresh lemon juice
- Fresh ground pepper and salt to taste
DIRECTIONS
In a wok or heavy skillet over medium-high heat, heat the oil. Add
garlic and saute for 10 seconds. Add the mushrooms and saute for 2
minutes.
Add the spinach, cover, and steam for 2-3 minutes until it wilts. Add
the lemon juice and pepper and serve.
Nutritional Information Per Serving (1/2 cup): Calories: 34, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 126 mg, Carbohydrate: 4 g, Dietary Fiber: 2
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
HERBED SPICY SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 pound peeled and deveined large shrimp (order ahead and
have it deveined for you)
- 1 tablespoon minced parsley
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the
onion and garlic and saute for 4 minutes.
Add the tomatoes, oregano, basil, thyme, crushed red pepper flakes,
salt, and pepper and bring to a boil. Lower the heat and simmer for 5
minutes.
Add the shrimp, cover, and cook over medium heat for 2-3 minutes until
the shrimp is cooked through. Top with minced parsley.
Nutritional Information Per Serving (4 ounces): Calories: 143, Fat: 5
g, Cholesterol: 161 mg, Sodium: 310 mg, Carbohydrate: 7 g, Dietary
Fiber: 2 g, Sugars: 5 g, Protein: 19 g
Diabetic Exchanges: 1 Vegetable, 2 Very Lean Meat, 1 Fat
Source: Italian
Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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QUICK
PUDDING
~Shared by Treva, NC
1 heaping tsp. flour
1 heaping tsp. cornstarch
3 tsp. sugar
1 c. milk
1/2 tsp. vanilla extract
Chocolate chips
Optional fillers, as desired: leftover rice, bread, etc.
Mix flour, cornstarch and sugar together; add 2 teaspoons of milk and
mix until there is no dry powder left (otherwise the pudding will have
lumps). Add the remaining milk and blend well. (If adding fruits, rice
or bread, add at this point.) Heat up, stirring constantly.
In Microwave: 1 minute high, 1/2 minute at 50% power; 3 minutes at
reheat.
In Pan: High until bubbles are seen; turn heat down, stirring
constantly until it looks translucent.
Remove from heat, add vanilla extract and chocolate chips. Chill in
refrigerator 1/2 hour.
Serves 1-2.
MEXICAN-STYLE EGGS
~Shared by Maggie, TX
Serves 2
Hands-on Time: 10m
Total Time: 15m
Ingredients
4 6-inch corn tortillas
1/2 16-ounce can refried (or black) beans
1 10-ounce can red enchilada sauce
2 to 4 eggs (1 to 2 per person)
pinch of salt (or to taste)
Directions
1. Preheat oven to 300º F.
2. Stack the tortillas, wrap them in foil, and put them in the oven for
10 minutes.
3. In a medium saucepan, heat the beans until simmering (or cook them
in the microwave until hot, about 3 minutes).
4. Meanwhile, in a medium skillet, heat the enchilada sauce until
simmering. With a spoon, create a well in the sauce for each egg. Crack
an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes
for soft yolks or 7 minutes for firmer ones.
5. To serve, place 2 tortillas on each plate, then spread them with a
generous layer of beans. With a spoon, gently place the eggs on top of
the beans. Ladle more enchilada sauce over the top. Optional additional
toppings: chopped scallions, salsa, sour cream, grated Cheddar,
guacamole.
Tip
As with produce, take eggs and milk from the back of the case; older
merchandise tends to be pushed forward.
Nutritional Information
Calcium 153mg; Calories 512; Carbohydrate 47g; Cholesterol 378mg; Fat
28g; Fiber 10g; Iron 4mg; Protein 20mg; Sat Fat 13g; Sodium 558mg
Source: Real
Simple
ONE-DISH ROCKFISH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh dill
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
salt and ground black pepper to taste
2 lemon slices
2 onion slices
1 teaspoon butter
Preheat oven to 400 degrees F (200 degrees C).
Layer the spinach in the bottom of a 2 quart baking dish. Lay the
rockfish atop the spinach. Scatter the tomatoes around the fish. Pour
the broth into the dish. Season the fillet with the dill, garlic
powder, lemon pepper, onion powder, salt, and pepper. Place the lemon,
onion, and butter on the rockfish. Cover the entire dish with aluminum
foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Serves 2.
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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BLUE CHEESE DRESSING WEDGE
Adapted from the Wine
Spectator.
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt
Place the sour cream, mayonnaise, buttermilk, lemon juice, crushed
garlic in the bowl of a food processor. Add the blue cheese
last. Pulse until combined, making sure to keep the mixture
slightly chunky. (Alternatively, stir the ingredients in a
bowl with a wooden spoon or whisk.) Season with kosher or sea
salt, pulsing or stirring gently to maintain the texture. The
consistency should be thick but pourable. Stir in more
buttermilk if the dressing is too thick.
Spoon the dressing into a pouring vessel and refrigerate for one hour
or up to three days. Remove 30 minutes before serving.
Slice one head of iceberg lettuce into four wedges and dollop dressing
over top. Sprinkle with crispy, fried bacon and freshly
ground pepper.
Source: Noble
Pig (the link has a step-by-step tutorial)
TATER-TOPPED DOGS
1 package (16 ounces) hot dogs
10 hot dog buns, split
2 cups mashed potatoes
3/4 cup shredded cheddar cheese
ketchup and mustard
Cook the hot dogs according to package directions. Place in
the buns. Top each with small scoops of mashed
potatoes. Sprinkle with the cheese.. Place on a
baking sheet. Broil 4 inches from the heat for 2-4 minutes or
until the cheese is melted. Serve with ketchup and mustard.
Makes 10 servings
Source: Taste
Of Home
CHERRY ALMOND CREAM DESSERT
14 ozs sweetened condensed milk
1 1/2 c cold water
3 ozs vanilla pudding mix
1 tsp almond extract
2 c Cool Whip Free thawed
10 ozs pound cake (cut into 10 slices)
21 ounces cherry pie filling chilled
In a mixing bowl, combine sweetened condensed milk, water, pudding mix,
and almond extract. Mix until well blended. Fold in whipped topping.
Spoon half mixture into a 13 x 9" pan. Top with cake slices, pie
filling, and remaining cream mixture. Chill until ready to serve.
BACON & CHIVE POTATO SALAD
6 cups quartered, unpeeled small red potatoes
3/4 cup Mayonnaise
2 Tbsp. mustard
8 slices Bacon, crisply cooked, crumbled
1/3 cup chopped fresh chives
Add potatoes to boiling water; cook 15 minutes or until tender. Drain.
Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and
chives; mix lightly. Refrigerate.
Makes 6 servings
DUNKIN DONUTS VANILLA FILLED DOUGHNUTS
Donuts:
1 pkg. regular or quick-acting yeast
1/8 C. warm water (105-115ºF)
3/4 C. lukewarm milk (scalded then cooled)
1/4 C. sugar
1/2 tsp. salt
1 egg
1/6 C. shortening
2 1/2 C. all-purpose flour
Vanilla Filling:
1/4 C. solid vegetable shortening
1/4 C. butter or margarine
1/2 tsp. clear vanilla extract
2 C. sifted confectioners' sugar
1 T. milk
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt,
egg, shortening and 1 cup of flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, approximately 50-60 minutes.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with
round cookie cutter. Cover and let rise on floured baking sheets until
double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350ºF. Slide
doughnuts into hot oil. Turn doughnuts as they turn golden brown, about
one minute on each side. Remove carefully from oil (do not prick
surfaces) and drain.
When cool, make small hole to insert vanilla filling (recipe follows).
Take a sharp narrow knife and carefully make a large cavity inside of
the doughnut to hold the filling. Fill the doughnuts generously and
dust heavily with powdered sugar.
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2
cup at a time. Add milk and vanilla, beat until light and fluffy. Will
keep for 2 weeks in airtight, refrigerated container. Fills: 12
doughnuts.
Servings: 12
BEEFY PIZZA CASSEROLE
1 1/2 pounds ground chuck
1 finely chopped onion
24 ounces pizza sauce
16 ounces tomato paste
8 ounces tomato sauce
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 pound macaroni, cooked, drained
2 cups shredded mozzarella cheese
Parmesan cheese
sliced pepperoni
Brown the meat with the onion. Mix sauces, sugar, oregano and salt with
the macaroni and add to the meat. Put about half in a casserole dish
and add a layer of mozzarella cheese.Add rest of meat mixture and then
rest of mozzarella. Sprinkle with Parmesan and dot with slices of the
pepperoni. Bake at 350ºF for 45 minutes.
BENEDICTINE SALAD
Makes 8 servings
Prep Time: 10 min
1 large cucumber-peeled, seeded and grated
1/2 small onion, grated (about 2 tablespoons)
4 ounces cream cheese
1/2 cup mayonnaise
Salt
Hot pepper sauce
Fresh lemon juice
10 ounces arugula
In a medium bowl, combine the cucumber, onion, cream cheese and
mayonnaise; season with salt, hot sauce and lemon juice. Divide the
arugula among salad plates and drizzle with the dressing.
Source: Every Day with Rachael Ray, May 2007
SAUCY PORK CHOPS
Ingredients
6-8 boneless pork chops
salt, pepper and garlic powder to taste
2 T. oil
2 10 3/4-oz. cans cream of onion soup
12 oz. evaporated milk
1/2-1 c. sour cream
Directions
Season pork chops ad brown in hot oil; drain. Place chops in slow
cooker. Whisk soup and milk together until smooth. Pour over chops.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Stir sour cream into mixture during last 30 minutes of cooking. Serve
with rice or noodles.
BROCCOLI AU GRATIN
16 oz. pkg. frozen chopped broccoli
1 can cream of chicken soup
1/2 cup shredded cheddar cheese
1/3 cup crushed butter-flavored crackers
Cook broccoli according to package directions; drain. Stir in the soup
and cheese. Transfer to a greased 1-1/2 quart baking dish; sprinkle
with cracker crumbs. Bake, uncovered, at 350 for 15-20 minutes or until
heated through.
Source: Quick Cooking
(magazine)
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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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