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A
to Z
Recipes
February 28, 2010
Always
something to make you think,
laugh and cook.
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Good morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
The sun is shining, it is a cool and crisp morning, and even though I
worked all night, I am feeling pretty well. I thank those who were nice
enough to inquire about my health the past week. I'm good!
The current Monthly Theme topic is "Favorite Chicken Recipes"
and it ends today. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
I will announce the next Monthly Theme topic on
Wednesday.
You're in for a treat today as we have some yummy recipes and other
goodies for you in this issue. I hope you'll give me something to brag
about by sharing a recipe or two with our friends here, too.
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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~Shared
by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
Women are Angels.....
And when someone breaks our wings.....
we simply continue to fly......
......on a broomstick......
After all we are flexible.
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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A New
Calendar
by Alan Tustin, 1991
~Shared by Mary H., Montreal Canada
(My friend's late father wrote it. ~Mary.)
Each household gains a calendar
To hang upon the wall,
That always suits, is well-received,
And serves both short and tall.
It may show most inspiring scenes,
And light our path ahead,
And let us fill each blank ourselves,
Where we may choose to tread.
It may bring high adventure,
Sometimes romance as well,
And joy and sadness in their turn
All boredom to dispel.
It will bring opportunities,
New seasons, one by one,
And try to guide us through a year
Of more achievements won.
Each calendar will show the route,
But it's up to me and you -
To live each day a worthwhile way
Until the year is through.
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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Folding
Packets
~Shared by Jim D., WA
Fold Packets in 8 Easy Steps
Steaming food in the oven in folded packets of parchment paper (or
foil) is a great way to keep food juicy and tender. As the food heats
up in the packet, it creates steam, which gently cooks the food and
prevents it from drying out. Follow these easy step-by-step
instructions for making packets for the oven. Or, if you’re grilling,
check out our tips on making foil packets for the grill.
Step-by-Step Directions
1. Start with four 20- to 24-inch-long pieces of parchment paper or
foil. Fold in half crosswise.
2. With the parchment or foil folded, draw half a heart shape on one
side as you would if you were making a Valentine.
3. Use scissors to cut out the heart shape.
4. Open up the heart.
5. Arrange the ingredients on one side of the heart fairly close to the
crease. Leave at least a 1-inch border around the edges for folding.
6. Close the packet to cover the ingredients.
7. Starting at the top, seal the packet by folding the edges together
in a series of small, tight folds.
8. Twist the tip of the packet and tuck it underneath to help keep the
packet closed.
To make foil packets for the grill:
Cooking in packets is great for the grill, but it’s not safe to put
parchment paper over an open flame, so use foil.
To prepare packets for grilling, start with eight 20- to 24-inch-long
pieces of foil. Layer two sheets for each of four packets (the double
layers will help protect the contents from burning). Arrange the
ingredients on one half of each double layer. Fold the foil over the
ingredients and tightly seal the packets by crimping and folding the
edges together.
For grilling times, see the “Grill Variation” at the end of each
recipe. When cooking packets on the grill, rotate them to another spot
on the grill about halfway through to ensure even cooking.
Packet-Roasted Balsamic Green Beans & Peppers
4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
2 cloves garlic, minced
1/2 teaspoon salt
12 ounces green and/or yellow beans
2 bell peppers, thinly sliced lengthwise
1/3 cup toasted pine nuts, (see Tip)
2 tablespoons balsamic vinegar
Preparation
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of
parchment paper or foil. Fold in half crosswise. With the parchment or
foil folded, draw half a heart shape on one side as you would if you
were making a Valentine. Use scissors to cut out the heart shape. Open
up the heart.
Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and
peppers; toss.
Place one-fourth of the vegetable mixture (about 1 cup) on one side of
each open heart fairly close to the crease and leaving at least a
1-inch boarder around the edges for folding. Sprinkle with pine nuts.
Close the packet to cover the ingredients. Starting at the top, seal
the packet by folding the edges together in a series of small, tight
folds. Twist the tip of the packet and tuck it underneath to help keep
the packet closed. Place the packets on a large rimmed baking sheet
(packets may overlap slightly). Bake until the vegetables are tender,
about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the
vegetables with vinegar just before serving.
Tips & Notes
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: To toast pine nuts, place in a small dry skillet and cook over
medium-low heat, stirring constantly, until fragrant and lightly
browned, 2 to 4 minutes.
Grill Variation: Cooking in packets is great for the grill, but it's
not safe to put parchment paper over an open flame, so use foil. To
prepare packets for grilling, start with eight 20- to 24-inch-long
pieces of foil. Layer two sheets for each of four packets (the double
layers will help protect the contents from burning). Arrange the
ingredients on one half of each double layer. Fold the foil over the
ingredients and tightly seal the packets by crimping and folding the
edges together. Grill over medium heat for 10 to 12 minutes, rotating
the packets to another spot on the grill about halfway through to
ensure even cooking.
Nutrition
Per serving: 199 calories; 15 g fat (2 g sat, 8 g mono); 15 g
carbohydrates; 4 g protein; 5 g fiber; 333 mg sodium; 389 mg potassium.
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 fat
Five-Spice Shrimp & Vegetable Packets
4 servings
Active Time: 45 minutes
Total Time: 2 hours
Ingredients
3 tablespoons reduced-sodium soy sauce
3 tablespoons toasted sesame oil, (see Shopping Tip)
3 tablespoons rice wine, (see Shopping Tip) or dry sherry
1 1/2 tablespoons honey
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder, (see Shopping Tip)
1/2 teaspoon crushed red pepper, (optional)
1 1/4 pounds raw shrimp, (26-30 per pound; see Note), peeled and
deveined
1 cup fresh corn kernels, (from 1 large ear; see Tip)
2 cups sugar snap peas, trimmed
1 red bell pepper, cut into 1-inch pieces
Preparation
Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic,
ginger, sesame seeds, five-spice powder and crushed red pepper (if
using) in a large bowl. Add shrimp and mix well. Marinate in the
refrigerator for 1 hour.
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of
parchment paper or foil. Fold in half crosswise. With the parchment or
foil folded, draw half a heart shape on one side as you would if you
were making a Valentine. Use scissors to cut out the heart shape. Open
up the heart.
Combine corn with snap peas and bell pepper in a medium bowl.
Using a slotted spoon, transfer one-fourth of the shrimp to one side of
each open heart fairly close to the crease and leaving at least a
1-inch boarder around the edges for folding. (Reserve the marinade.)
Place one-fourth of the vegetable mixture (about 1 cup) on top of each
portion of shrimp.
Close the packet to cover the ingredients. Starting at the top, seal
the packet by folding the edges together in a series of small, tight
folds. Twist the tip of the packet and tuck it underneath to help keep
the packet closed. Place the packets on a large rimmed baking sheet
(packets may overlap slightly). Bake until the shrimp are just cooked
through and the vegetables are tender, about 15 minutes. (Carefully
open one package to check for doneness"be cautious of the
steam.)
Meanwhile, place the reserved marinade in a small saucepan. Bring to a
boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
Let the packets rest unopened for 5 minutes. Serve the shrimp and
vegetables drizzled with the reduced marinade.
Tips & Notes
Make Ahead Tip: Equipment: Parchment paper or foil
Shopping Tip: Five-spice powder is typically made from fennel, cloves,
peppercorns, star anise and cinnamon. It combines the five main tastes
of Chinese cuisine: sweet, sour, bitter, salty and umami. Find
five-spice powder in the spice section or along with toasted sesame oil
and rice wine in the Asian section of your supermarket or at Asian
markets.
Note: To devein shrimp, use a paring knife to make a slit along the
length of the shrimp. Under running water, remove the tract with the
knife tip.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn
on its stem end in a shallow bowl and slice the kernels off with a
sharp, thin-bladed knife.
Grill Variation: Cooking in packets is great for the grill, but it's
not safe to put parchment paper over an open flame, so use foil. To
prepare packets for grilling, start with eight 20- to 24-inch-long
pieces of foil. Layer two sheets for each of four packets (the double
layers will help protect the contents from burning). Arrange the
ingredients on one half of each double layer. Fold the foil over the
ingredients and tightly seal the packets by crimping and folding the
edges together. Grill over medium heat for 10 to 12 minutes, rotating
the packets to another spot on the grill about halfway through to
ensure even cooking.
Nutrition
Per serving: 365 calories; 15 g fat (2 g sat, 5 g mono); 215 mg
cholesterol; 23 g carbohydrates; 33 g protein; 3 g fiber; 515 mg
sodium; 489 mg potassium.
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat, 2 fat
Source: EatingWell.com
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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 gizards, 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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AAADD -
KNOW THE SYMPTOMS.......PLEASE READ!
~Shared by Judy, Montreal, Canada
Thank goodness there's a name for this disorder..
Somehow I feel better even though I have it!!
Recently, I was diagnosed with A.A.A.D.D.. -
Age Activated Attention Deficit Disorder..
This is how it manifests:
I decide to water my garden.
As I turn on the hose in the driveway,
I look over at my car and decide it needs washing.
As I start toward the garage,
I notice mail on the porch table that
I brought up from the mail box earlier.
I decide to go through the mail before I wash the car.
I lay my car keys on the table,
put the junk mail in the garbage can under the table,
and notice that the can is full.
So, I decide to put the bills back
on the table and take out the garbage first.
But then I think,
since I'm going to be near the mailbox
when I take out the garbage anyway,
I may as well pay the bills first.
I take my check book off the table,
and see that there is only one check left.
My extra checks are in my desk in the study,
so I go inside the house to my desk where
I find the can of Pepsi I'd been drinking..
I'm going to look for my checks,
but first I need to push the Pepsi aside
so that I don't accidentally knock it over.
The Pepsi is getting warm,
and I decide to put it in the refrigerator to keep it cold.
As I head toward the kitchen with the Pepsi,
a vase of flowers on the counter
catches my eye--they need water.
I put the Pepsi on the counter and
discover my reading glasses that
I've been searching for all morning.
I decide I better put them back on my desk,
but first I'm going to water the flowers.
I set the glasses back down on the counter,
fill a container with water and suddenly spot the TV remote.
Someone left it on the kitchen table.
I realize that tonight when we go to watch TV,
I'll be looking for the remote,
but I won't remember that it's on the kitchen table,
so I decide to put it back in the den where it belongs,
but first I'll water the flowers.
I pour some water in the flowers,
but quite a bit of it spills on the floor.
So, I set the remote back on the table,
get some towels and wipe up the spill.
Then, I head down the hall trying to
remember what I was planning to do.
At the end of the day:
the car isn't washed
the bills aren't paid
there is a warm can of Pepsi sitting on the counter
the flowers don't have enough water,
there is still only 1 check in my check book,
I can't find the remote,
I can't find my glasses,
and I don't remember what I did with the car keys.
Then, when I try to figure out why nothing got done today,
I'm really baffled because I know I was busy all day,
and I'm really tired.
I realize this is a serious problem,
and I'll try to get some help for it,
but first I'll check my e-mail....
Do me a favor.
Forward this message to everyone you know,
because I don't remember who I've sent it to.
Don't laugh -- if this isn't you yet, your day is coming!!
bareMinerals
now on Beauty.com!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Search A to Z Recipes Site and Newsletters:
PRESIDENT'S
HOT CHOCOLATE
~Shared
by Treva, NC
Hot chocolate
that's good enough for the White House, with both milk and light cream.
No fuss with melted chocolate, since it's made with cocoa powder. Give
it a whisk for a foamy touch.
6 tbs unsweetened cocoa powder
6 tbs sugar
2 & 1/2 cups milk
2 & 1/2 cups light cream
1/2 tsp vanilla
Cinnamon, whipped cream and orange zest
Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add
the cream, cinnamon and vanilla. Heat until almost boiling. Mix well
and serve, topped with whipped cream and a bit of orange zest.
SUNFLOWER SEED COOKIES
~Shared by Jim D., WA
A tasty oatmeal cookie with a twist.
Ingredients:
1/2 cup raisins, coarsely chopped
1/3 cup chopped dried apricots
3 tablespoons apple juice
1/2 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1/2 teaspoon baking powder
1/2 cup roasted, salted sunflower seeds, divided
In small bowl, combine raisins, apricots and apple juice; set aside. In
mixing bowl, cream butter and sugars. Add egg and mix well. Combine
flour, oats and baking powder; add to creamed mixture. Stir in raisin
mixture and 1/3 cup of the sunflower seeds. Chill. Shape dough into
1-inch balls and place 2-inches apart on lightly greased baking sheets;
flatten slightly with a fork or floured glass bottom. Sprinkle with
remaining sunflower seeds. Bake in preheated 375 deg. Oven for 10
minutes, until lightly browned. Cool on wire racks.
Makes about 5 dozen.
EARL GREY TEA COOKIES
~Shared by Ann S., Mims, FL
Makes 6 dozen cookies
Hands-on Time: 20m
Total Time: 1hr 10m
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces
Directions
1. Heat oven to 375°F. Pulse together all the dry ingredients in a food
processor until the tea leaves are pulverized. Add the vanilla, 1
teaspoon water, and the butter. Pulse together until a dough is formed.
2. Divide the dough in half. Place each half on a sheet of plastic wrap
and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill
for 30 minutes.
3. Slice each log into disks, 1/3 inch thick. Place on parchment- or
foil-lined baking sheets, 2 inches apart.
4. Bake until the edges are just brown, about 12 minutes. Let cool on
sheets for 5 minutes, then transfer to wire racks.
Tip
Buy organic: The grains that dairy cows eat can be treated with
chemicals, which have a residual presence in milk and dairy products.
Nutritional Information
Calcium 4mg; Calories 44; Calories From Fat 51%; Carbohydrate 5g;
Cholesterol 7mg; Fat 3g; Fiber 0g; Iron 0mg; Protein 0mg; Sat Fat 2g;
Sodium 17mg
Source: RealSimple
CORN CASSEROLE
~Shared by Linda H., Rosharon, TX
1 egg
1-8 oz. can cream corn
1-8 oz. can whole corn, drained
1 small box corn meal muffin mix (Jiffy)
1 stick margarine
1-8 oz. carton sour cream
Drain whole corn. Melt margarine. Mix egg, creamed
corn, whole corn, muffin mix, margarine, and sour cream.
Place in a 2 quart greased casserole. Bake in a 350ºF oven
for 50 minutes to 1 1/4 hours.
CAJUN CORNBREAD SKILLET
~Shared by Johnny, LA
PREP TIME: 25 min
COOK TIME: 30 min
YIELD: 10 Servings
INGREDIENTS:
4 tbsps. Crisco® Pure Vegetable Oil divided
1 lb. andouille or smoked sausage sliced
1 large onion chopped
1 large bell pepper chopped
1 cup (4 oz.) shredded Cheddar cheese
1 cup Martha White® Self-Rising White Corn Meal Mix
3/4 cup buttermilk
2 large eggs beaten
1 (8.5 oz.) can cream-style corn
Crisco® Original No-Stick Cooking Spray
4 tablespoons Crisco® Pure Vegetable Oil, divided
1 pound andouille or smoked sausage, sliced
1 large onion, chopped
1 large bell pepper, chopped
1 cup Martha White® Self-Rising White Corn Meal Mix
3/4 cup buttermilk
2 large eggs, beaten
1 (8.5 oz.) can cream-style corn
1 cup (4 oz.) shredded Cheddar cheese
Crisco® Original No-Stick Cooking Spray
PREPARATION DIRECTIONS:
1. HEAT oven to 400°F. Heat 1 tablespoon oil in 10-inch cast iron or
ovenproof skillet over medium-high heat until hot. Add sausage, onion
and bell pepper; cook until sausage is browned and vegetables are
tender, stirring occasionally.
2. COMBINE corn meal mix, buttermilk, eggs and remaining 3 tablespoons
oil in large bowl; blend well. Add corn, cheese and cooked sausage
mixture.
3. WIPE skillet clean with paper towel; spray with no-stick cooking
spray. Pour batter into skillet.
4. BAKE 25 to 35 minutes or until golden brown and set.
Me I would add some jalapenos to it.
CHEESE BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
Instructions
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour
into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy
seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes;
do not overbake.
SWEET POTATO PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 cup. cooked mashed sweet potatoes (if canned, drain well)
1/2 cup margarine
2 cup sugar
1 tbs. vanilla extract
1/4 tsp. Salt
Cooked pie shell
Combine all ingredients together. Whip until smooth. Pour into cooked
pie shell. Cover top with chopped pecans or walnuts. Good served warm
or cold.
COUNTRY RIBS - CROCKPOT
~Shared by Jim H., Calgary, Alberta, Canada
Mouthwatering classic!! ~by Derf
6 1/4 hours; 10 min prep
Serves 4
1 large onion, peeled, sliced, separated into rings
3-4 lbs country-style pork ribs
1 cup vegetable cocktail
1 cup tomato juice
2 tablespoons molasses
1 teaspoon Worcestershire sauce
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
Place onion rings in bottom of a 3 1/2 quart crock pot, place ribs on
top of onions.
Make sure ribs are trimmed of all excess fat.
In a small bowl, whisk together the remaining ingredients, reserve 1
cup for sauce, cover this reserved portion and refrigerate.
Pour remaining tomato mixture over ribs, cover pot.
Cook at high setting for 5 to 6 hours, drain ribs, discarding cooking
liquid.
In a small saucepan, simmer reserved sauce for 10 minutes, serve over
cooked ribs on heated plates.
Source: Recipezaar
PERSIMMON PUDDING
~Shared by Pat, Merritt Island, FL
This is for all the folks into persimmons, especially those at NSB.
This recipe comes from the Ursuline Academy Parents Club, Ursuline
Academy of New Orleans, LA.
Serves 6-8
INGREDIENTS:
1 1/2 C persimmon pulp
1 C sugar
2 eggs
1/2 C sour milk
1/2 tsp soda
1 C flour
1/4 C melted butter
pecans or other nutmeats
DIRECTIONS:
Combine and pour into a greased baking pan. Bake at 350F degrees for 30
minutes. Remove and add the following sauce by making small
dents in the pudding to let the sauce soak in.
SAUCE
1/2 C sugar
1/2 C water
1 Tbs melted butter
Bake another 1/2 hour at 350. May be served warm or cool
topped with whipped cream.
CORN-WHEAT TORTILLAS
~Shared by Treva, NC
1/2 cup cornmeal -- (yellow or blue)
1 tablespoon sesame oil -- or corn, or other vegetable oil
1/2 cup spring water
1/4 teaspoon sea salt
1/2 cup whole wheat bread flour
In a small bowl, thoroughly mix the cornmeal and oil. Heat the water to
boiling; add the salt and pour over the cornmeal. Wait a few minutes,
until the cornmeal has absorbed the water and has cooled to lukewarm.
Stir in the flour to form a dough. Turn the dough out onto a lightly
floured board. Wash the bowl and lightly grease it. Thoroughly knead
the dough, lightly sprinkling flour under it only as necessary to keep
it from sticking. When it is smooth and resilient, form a ball and
place it in the bowl. Cover with a damp towel and plate, and set it
aside for at least 30 minutes, but preferably for several hours or
overnight.
Divide the dough into six equal pieces, form balls, and cover them. On
a lightly floured surface, roll each ball into a 10-inch circle. Stack
the tortillas between waxed paper and cover.
Cook tortillas on a hot griddle for about 20 seconds on each side,
until lightly browned but still soft and pliable. Wrap them in a towel
and serve warm.
6 (10-inch) tortillas
Preparation Time: About an hour, plus a minimum of 30 minutes to rest
the dough
These combination tortillas have a subtle corn flavor and the
flexibility and larger size of wheat tortillas. This dough, too, can be
made ahead of time.
CUPCAKE BROWNIES
~Shared by Jim D., WA
Same great taste that everyone loves, but these no-mess brownies pack
well.
Ingredients:
3/4 cup butter
4 squares (1 oz. Each) semisweet chocolate
4 eggs
1-3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1-1/2 cups chopped pecans or walnuts
In small saucepan over low heat, melt butter and chocolate; cool for 10
minutes. In a mixing bowl, beat eggs and sugar. Add vanilla and
chocolate mixture; stir in flour and nuts. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 350 deg. For 18-20 minutes, or
until brownies test done with a toothpick. Cool on wire racks.
Makes about 1-1/2 dozen.
POT STICKER PAD THAI
~Shared by Ann S., Mims, FL
Serves 4
Hands-on Time: 15m
Total Time: 15m
Ingredients
1 16-ounce bag frozen pot stickers
1 tablespoon olive oil
1 carrot, thinly sliced on the diagonal
1 small head Napa cabbage, thinly sliced
2 tablespoons soy sauce
1/4 cup salted peanuts
Directions
1. Cook the pot stickers according to the package directions; drain.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat.
Add the carrot and cabbage and toss to coat. Add the soy sauce and cook
for 2 to 3 minutes.
3. Transfer the vegetables to individual plates, top with the pot
stickers, and sprinkle with the peanuts.
Tip
If pressed for time, use packages of presliced vegetables found at most
supermarkets.
Nutritional Information
Calcium 39mg; Calories 282; Calories From Fat 52%; Carbohydrate 19g;
Cholesterol 17mg; Fat 16g; Fiber 2g; Iron 2mg; Protein 14mg; Sat Fat
4g; Sodium 955mg
Source: RealSimple
SPAM SPAGHETTI CARBONARA
~Shared by Linda H., Rosharon, TX
1 1/2 lbs spaghetti
4 eggs, slightly beaten
3 tbsp butter
3 tbsp olive oil
12-oz can SPAM, cubed 1/4"
1/2 cups grated Parmesan cheese
1/2 cup chopped onion
1/4 cup chopped fresh parsley
ground pepper
Cook spaghetti according to package directions. Meanwhile, in skillet
cook SPAM and onion in oil and butter over medium heat until lightly
browned. Set aside. When spaghetti is cooked, drain; return to pot. Add
eggs; toss to combine. Add SPAM mixture, cheese and parsley; toss to
combine. Season to taste with pepper. Serve immediately.
Yield: 6 servings.
Source: www.pitt.edu/~blair1/spam-recipes.html
TAPENADE
~Shared by Johnny, LA
Makes about 2 cups
2 cup brine-cured black olives, pitted
¼ cup olive oil
2 tablespoons capers, drained
1 tablespoon chopped shallots
1 tablespoon fresh lemon juice
2 anchovy fillets, rinsed, chopped
1 medium-size garlic clove, crushed
2 teaspoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Combine all ingredients in a food processor and pulse several times to
blend.
CAMPBELL'S SMOTHERED PORK CHOPS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth
1/8 teaspoon ground black pepper
vegetable cooking spray
6 bone-in pork chops, 1/2-inch thick
1 medium onion, sliced
Mix cornstarch, broth and black pepper until smooth. Set aside.
Spray skillet with cooking spray and heat over medium-high heat 1 min.
Cook chops 10 min. or until browned. Set chops aside. Remove skillet
from heat.
Spray skillet with cooking spray. Add onion. Cook over medium heat
until crisp-tender.
Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chops to skillet. Cover and cook over low
heat 5 min. or until chops are done.
PEACH COBBLER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 cup self-rising flour
1/2 cup Crisco
1/3 to 1/2 cup. milk
1 tsp. Cinnamon
1 stick oleo
2 (16 oz.) cans sliced peaches, sliced thinner
1 1/2 cup sugar
2 cup liquid (juice and water)
Cut Crisco into flour, add milk, roll into a rectangle approximately
20-inches wide. Drain juice from peaches, if juice isn't 2 cups, add
water to make 2 cups. Pour into saucepan, add sugar, heat until sugar
is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough,
sprinkle with cinnamon. Melt oleo in 9 x 13 inch pan at 350 degrees.
Roll peaches and dough into jelly roll. Slice into 1-inch sections
about 20 slices (pinwheels). Place pinwheels into oleo, pour
sugar-syrup over pinwheels carefully. Bake at 350 degrees for
approximately 55 minutes.
RASPBERRY-LEMONADE PIE
~Shared by Barb C., Chula Vista, CA
1/3 C. sweetened raspberry lemonade drink mix
1/2 C. water
2 C. vanilla ice cream softened
1 (8 oz) carton frozen whipped topping thawed
1 chocolate crumb crust
chocolate syrup, optional
In a large bowl combine drink mix and water. Add ice cream; beat on low
speed for 2 minutes or until blended. Fold in whipped
topping. Spoon into crust.
Freeze for 4 hours or until firm. Remove from the freezer 10
minutes before serving. Serve with chocolate syrup if desired.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
HOISIN-MARINATED TRI-TIP ROAST
~Shared by Vicki, Sarasota, FL
By Kate Ramos
This simple, subtly sweet marinade with hoisin and ginger spices up
tri-tip, a relatively inexpensive cut of beef, to create a quick yet
substantial meal.
INGREDIENTS
1/4 cup hoisin sauce
2 teaspoons minced ginger
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
Heaping 1/4 teaspoon freshly ground black pepper
1 (2-pound) tri-tip roast
1 tablespoon olive oil
INSTRUCTIONS
1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper
until well blended. Rub marinade all over roast, coating it well. Place
in a glass baking dish, cover, and allow to marinate in the
refrigerator at least 8 hours, but preferably overnight.
2. Remove tri-tip from the refrigerator and let it sit at room
temperature for 30 minutes. Heat oven to 375°F. Blot roast dry with
paper towels to remove some of the excess marinade.
3. Heat olive oil in a large frying pan over medium-high heat. Sear
roast for about 2 minutes per side or until nicely browned. Transfer
roast to a small roasting pan or baking dish and place in the oven.
Cook until roast reaches an internal temperature of 125°F for medium
rare, about 20 to 22 minutes.
4. Remove roast from the oven and cover loosely with foil. Let rest for
15 minutes before carving. Slice tri-tip across the grain and serve.
Beverage pairing: Torbreck Woodcutters Shiraz, Australia. The hoisin,
ginger, and soy give the beef a sweetness and spiciness that is best
matched by a wine that also has both. Australian Shiraz is such a wine,
and this one has a plump core of sweet blueberry fruit that is
appropriately undercut with pepper and spice.
Makes: 4 servings
Source: Chow
BROCCOLI, POTATO AND BACON QUICHE
~Shared by Treva, NC
1 bag (19 oz) Green Giant® frozen roasted potatoes with
broccoli & cheese sauce
1 Pillsbury® refrigerated pie crust (from 15-oz box),
softened as directed on box
4 Eggland's Best eggs
2/3 cup whipping cream
7 slices bacon, cooked, crumbled (about 1/3 cup)
1 cup finely shredded Parmesan cheese (4 oz)
1 cup finely shredded Cheddar cheese (4 oz)
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon salt, if desired
1 teaspoon finely chopped fresh chives
Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce
in microwave as directed on bag.
Meanwhile, place pie crust in 9-inch glass pie plate as directed on box
for One-Crust Filled Pie.
In large bowl, beat eggs and whipping cream with wire whisk until well
blended. Stir in cooked potato mixture and remaining ingredients except
chives. Pour filling into crust-lined plate; spread evenly. Sprinkle
chives over filling.
Bake 30 to 40 minutes or until edge of filling is light golden brown
and knife inserted in center comes out clean. Let stand 5 minutes
before serving.
PUMPKIN CHEESECAKE BARS
~Shared by Jim D., WA
Reminiscent of pumpkin pie, these bars are packed full of flavor.
Ingredients:
1 cup flour
1/8 cup loosely packed light brown sugar
1/2 stick butter, softened
1/2 cup pecans or walnuts, finely chopped
1 (8 oz.) package low fat cream cheese
3/4 cup sugar
1/2 cup solid-pack canned pumpkin
2 eggs, lightly beaten
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1 teaspoon ground allspice
Combine flour and brown sugar in a bowl. Cut in butter to make a crumb
mixture. Stir in nuts. Set aside 1/4 cup of this mixture and press
remaining mixture into the bottom of an ungreased 8-inch square pan.
Bake for 15 minutes in preheated 350 deg. Oven; cool slightly. Maintain
oven temperature. Combine cream cheese and remaining ingredients in a
bowl; blend until smooth. Pour over baked crust. Sprinkle with reserved
nut mixture. Bake for 30-35 minutes. Cool, and then cut into bars.
APPLE CRISP PIE
~Shared by Ann S., Mims, FL
This apple pie is made with fresh apples and a crunchy oat and pecan
streusel topping. An apple crisp in a pie shell.
Ingredients:
5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans
Preparation:
Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and
the brown sugar, 1/4 cup melted butter, flour, and spices, stir until
mixture is well blended. Prepare pie shell.
In a food processor, combine topping ingredients; pulse until mixture
is crumbly. You can also use a pastry blender or forks to cut this
mixture together.
Pour apple mixture into the prepared pie shell. Sprinkle topping mix
evenly over top of apples.
Place in preheated 375° oven. Bake for about 45 to 60 minutes, until
apples are tender and topping is browned. Check after about 30 to 35
minutes to make sure the crust isn't getting too brown. Use a pie
shield or ring of foil to protect the crust edge if necessary.
Source: SouthernFood.About.com
GREEK-STYLE ROASTED VEGETABLES
~Shared by Linda H., Rosharon, TX
1 lb. small red potatoes, quartered
2 small eggplants, cut into 1/2-inch half-moons
1 medium sweet onion, sliced
1 medium green bell pepper, sliced
3 Tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. black pepper
1 lemon
1 can (15-ounce) chickpeas, drained and rinsed
1 Tbsp. fresh chopped oregano
1 Tbsp. chopped mint
2 ounces reduced-fat feta crumbles
Heat oven to 425 F.
In a large roasting pan, toss together the potatoes, eggplants, onion,
green bell pepper, 2 Tbsp. of the olive oil, the garlic salt and pepper.
Peel off the lemon zest with a peeler and add to mixture. Reserve lemon.
Roast vegetables for 30 minutes, stirring twice.
Add chickpeas and roast an additional 15 minutes. Remove from
oven.
Stir in juice from lemon, oregano and mint.
Top with feta crumbles and drizzle with remaining Tbsp. olive oil.
Source: www.grouprecipes.com
CRAWFISH BREAKFAST ENCHILADAS
~Shared by Johnny, LA
Makes 6 to 8 servings
2 tablespoons unsalted butter
5 sprigs fresh thyme, de-stemmed, chopped
1 bunch scallions, green and white parts, finely chopped
1 clove garlic, minced
1 medium yellow pepper, finely diced
1 medium orange or green pepper, seeded, finely diced
4 tablespoons tomato paste
1 pound Louisiana crawfish tails (If using a bag, add a little water to
the empty bag, seal, shake, save.)
1 teaspoon Crystal Hot Sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups, divided use, shredded Monterey Jack cheese or Colby cheese
10 (6-inch) flour tortillas
12 eggs, whisked
¼ cup half and half
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Softened butter
Heat oven to 350 degrees.
Melt butter in a large saute pan over medium heat. Add the thyme and
cook until the thyme is fragrant. Add scallions, garlic and peppers and
saute 3 to 5 minutes. Add tomato paste and spread the paste mixture out
all over the surface of the pan. Cook for another 5 to 7 minutes. Add
the crawfish tails, any liquid from the crawfish bag, hot sauce, salt
and pepper. Cook mixture for another 4 minutes. Remove from heat and
cool completely.
To the cooled crawfish mixture, add 1 cup of the shredded cheese.
Add the half and half to the cracked eggs and season with remaining
salt and black pepper. Butter a 13- by 9-inch baking pan and pour
enough of the egg mixture into the bottom to cover, then set aside.
Lay out 10 flour tortillas and evenly divide the crawfish mixture among
all tortillas.
Roll each tortilla tightly and place, seam side down, into the baking
dish. Fill the pan with all the tortillas, cover with the remaining
whisked eggs and sprinkle the top evenly with the remaining shredded
cheese. Place in the middle rack of the oven and bake for 20 minutes or
until the tip of a knife, inserted in the middle of pan, comes out
clean.
Remove from oven. Let rest for 5 minutes before serving.
MORNING GLORY MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin
cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil
and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder,
baking soda and salt. Stir in carrots, apples and raisins. Stir in
apple butter mixture until just moistened. Spoon the batter into the
prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the
muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until
the tops are golden and spring back when lightly pressed.
CHICKEN CHEESE PUFF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 can (20 oz.) crushed pineapple, in juice
8 eggs, slightly beaten
3 cups shredded Monterey Jack cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (4 oz.) chopped green chilies
2 cups diced cooked chicken
2 tablespoon butter
1/3 grated Parmesan cheese
Drain pineapple; blend with next 4 ingredients. Melt butter
in 3 quart shallow baking dish. Pour mixture into
dish. Sprinkle with Parmesan cheese. Bake in
350º oven for 40-45 minutes.
Makes 6 to 8 servings.
SPINACH RICE WITH CHEDDAR AND PIMIENTO
~Shared by Luanne, FL
I found this to be a satisfying dish and pretty simple to
make.
1 1/2 tbs butter
1/1/2 cups cooked rice (use brown)
2 chopped green onions
1/4 cup sliced almonds
1 can cream of chicken soup
Salt as desired
Also pepper
1 (10 oz.) package chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
1 or 2 tbs drained chopped pimiento (opt)
Melt butter. Stir fry Rice, onions,and almonds until onions are tender,
stir often , about 4 minutes.
Add soup, salt and pepper. Bring to boil, reduce heat and cover. Simmer
15 minutes.
Add spinach, simmer, covered 10 min.
Remove from heat, add cheese and pimientos.
Serves 4 or 5 ??
SWEET POTATO FRITTERS
~Shared by Larry Holmes, Toronto, Canada
vegetable oil
6 medium sweet potatoes, peeled
1 1/2 cups self-rising flour
1/2 cup yellow cornmeal
1 1.2 cups water
3 tablespoons minced green onions (including tops)
salt
1/2 teaspoon ground mace
1/8 teaspoon ground red pepper
red peppers, optional
In large deep skillet, heat 1 inch oil to 350 degrees on a deep-fat
thermometer. Diagonally slice potatoes 1/4 inch thick. In
medium-sized bowl mix together flour, cornmeal, water, green onions, 2
teaspoons salt, mace and pepper until smooth. Dip potato
slices into batter, allowing excess to fall off. Fry potato
slices without overcrowding in oil for 3 minutes on each side or until
golden brown. Drain on paper towels; sprinkle with
additional salt if desired. Serve immediately.
Garnish with whole or sliced red peppers.
Serves about 8
LEMON BREAD
~Shared by Leasa, IA
1 pkg lemon cake mix
1 small pkg lemon instant pudding
4 eggs, slightly beaten
1 C water
1/2 C veggie oil
1/4 C poppy seeds
Mix all ingredients together and beat at medium speed for 4
minutes. Pour into 2 greased loaf pans. Bake at
350° for 45 minutes. Turn out of pans immediately.
Source: Courtesy of Joyce Nelson, the St. Paul Lutheran Church
cookbook, 1981
ORIENTAL BOK CHOY SALAD
~Shared by Treva, NC
1/2 c. butter
2 tbsp. white sugar
1 bottle of sesame seeds (1 oz.)
2 pkgs. Ramen noodles (broken up), do not use flavor packet
1 sm. pkg. slivered almonds
2 lbs. bok choy lettuce (chopped coarsely)
5 to 6 green onions, tops and all chopped
In large skillet melt butter over medium heat. Add sesame seed,
noodles, almonds and sugar. Stir all the time until lightly browned.
Set aside to cool to room temperature. Toss bok choy and onions
together, mix and chill until ready to serve. Just before serving,
break up the crunchy mixture, add to bok choy, pour dressing over, mix
and serve.
DRESSING:
3/4 c. vegetable oil
1/4 c. red wine vinegar
1/2 c. white sugar
2 tbsp. soy sauce
Mix well and chill until ready to use.
CHOCOLATE PECAN BARS
~Shared by Jim D., WA
To my mind, this is the ultimate cookie�almost like a piece of pecan
pie, with the addition of chunks of dark chocolate.
Ingredients:
Crust:
1-1/2 cups flour
1/2 cup soft butter
1/4 cup packed light brown sugar
Filling:
3 large eggs
3/4 cup light corn syrup
3/4 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 package (11.5 oz.) semisweet chocolate chunks (or 1-3/4 cups coarsely
chopped dark semisweet or bittersweet
chocolate bars)
1-1/2 cups coarsely chopped pecans
Preheat oven to 350 deg. Lightly grease 13x9-inch baking pan. For
crust: Combine flour, butter and brown sugar in small bowl until
crumbly, using knives or a pastry blender. Press into prepared baking
pan and bake for 12-15 minutes until lightly browned. Set on wire rack
to cool. For filling: Beat eggs, corn syrup, sugar, butter and vanilla
in medium bowl with wire whisk. Stir in chocolate chunks and nuts. Pour
evenly over baked crust. Bake for 25-30 minutes or until set. Cool in
pan on wire rack. Cut into small squares for serving, about 3 dozen
bars.
PUMPKIN PIE BITES
~Shared by Ann S., Mims, FL
The topping, which contributes about 10 calories per bar, is optional,
though I think the crystallized ginger adds a lot of zing to these
tasty bites. They improve with age, so consider making them a day ahead
of serving.
Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water
Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt
Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger
Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking
pan with parchment paper.
Crust: Place 1/2 cup of the oats in a blender and crush them to a fine
powder. Mix the oat flour with the other dry ingredients of the crust
in a medium mixing bowl. Add the apple sauce and water and stir until
well-moistened. If necessary, add additional water a teaspoon at a time
until all flour is moist. Pour it into the prepared pan and press it
into the pan until the bottom is evenly covered.
Filling: Place all the filling ingredients into a blender or food
processor. Process until all ingredients are thoroughly combined. Pour
filling on top of crust and smooth with a spatula.
Topping and Baking: Mix the topping ingredients together and sprinkle
on top of the filling. Bake for 40-45 minutes, until pumpkin is set in
the middle. Remove from oven and run a non-metal knife or spatula
around the edges. Cool for at least 15 minutes before cutting into 48
squares.
Servings: 48
Yield: 48 squares
Nutrition Facts
Nutrition (per serving): 68 calories, 8 calories from fat, less than 1g
total fat, 0mg cholesterol, 62mg sodium, 56mg potassium, 13.5g
carbohydrates, 1.3g fiber, 5.8g sugar, 2g protein, 1.2 points.
*Gluten-free results depend on using certified gluten-free oats and
other ingredients.
Source: Susan Voisin, FatFree
Vegan Kitchen
TOMATO RISOTTO IN MINUTES
~Shared by Linda H., Rosharon, TX
Servings: 6
"Save time with this tomato risotto made in the microwave. The richness
and creaminess are still present without hours of stirring."
4 tablespoons butter
1 clove garlic, minced
1 onion, chopped
2 (14.5 ounce) cans Red Gold® Diced
Tomatoes With Basil, Garlic & Oregano Or Redpack® Diced
Tomatoes With Basil, Garlic & Oregano
1 1/2 cups uncooked Arborio or other short-grain white rice
1 (15 ounce) can Red Gold® Tomato
Sauce Or Redpack® Tomato Sauce
1/2 cup grated Parmesan cheese
In a 4 quart, microwave-safe dish, combine butter, garlic and onion.
Microwave on HIGH for 3 minutes. Place RED GOLD® or REDPACK® DICED
TOMATOES with BASIL, GARLIC & OREGANO in the dish. Microwave
until hot but not boiling, 2 minutes.
Stir in the rice; cover and microwave on HIGH for 6 minutes. Stir in
RED GOLD® or REDPACK® TOMATO SAUCE and microwave on HIGH for an
additional 10 to 12 minutes or until liquid is gone. Stir in cheese and
serve.
Source: Allrecipes.com
SMOKED TOMATO RELISH
~Shared by Johnny, LA
This multipurpose relish derives its uniqueness by smoking the
ingredients before preparing.
Makes 6 to 8 servings
1 (28-ounce) can San Marzano whole tomatoes, liquid drained and
reserved
1 sweet onion, peeled, cut in half through core
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil, divided use
3 sprigs fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Prepare your stove-top smoker with 2 tablespoons of smoking chips on
the very bottom. Place the whole tomatoes, onion (cut sides down), and
garlic on the rack inside the smoker. Smoke vegetables on high heat for
5 to 7 minutes. Let cool with the lid closed for 10 minutes.
Once the smoked vegetables are cool, rough chop tomatoes, julienne the
onion and mince the garlic.
Place a nonreactive saucepot over medium-high heat. Add 2 tablespoons
of olive oil then add sliced onion and thyme sprigs. Saute onions until
translucent. Add garlic and chopped tomato, reserved tomato liquid, and
salt and pepper. Reduce heat to medium and cook until the liquid has
reduced by half, about 15 minutes. Stir the mixture every so often to
make sure nothing is sticking to the bottom of the saucepot.
To finish, remove thyme stems; adjust seasoning if needed. Add 2
tablespoons of olive oil. Serve at room temperature.
EASY BEEFY CRESCENT SQUARES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound ground beef
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
2 1/2 oz jar sliced mushrooms
1/2 cup sour cream
8 oz can crescent dinner rolls
shredded cheese (your preference)
Brown beef and onion, drain and add salt and pepper. Stir in mushrooms
and sour cream. Separate dough into 2 large rectangles. Place
rectangles in ungreased 9 X 13 pan. Press over bottom and 1/2 inch up
the sides to form crust. Top with cheese. Bake at 375 for 20 -25 minutes
BUFFALO CHICKEN AND POTATOES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/2 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup blue cheese salad dressing
1 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1 cup corn flakes, crushed into crumbs
4 tablespoons butter or margarine, melted
1/4 cup chopped green onion
Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking
spray.
In medium bowl, stir together chicken strips and buffalo wing sauce.
Let it soak for several hours.
In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon
into baking dish. Place chicken strips evenly over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle over chicken.
Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer
until potatoes are tender and chicken juices run clear. Sprinkle green
onions on top. Serve.
DENT-THE-DIET PIE
~Shared by Larry J., Spring Hill, TN
Break your New Year diet resolution for this sweet temptation.
INGREDIENTS:
1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans
TO PREPARE:
1. Mix sugars and flour. Blend in butter.
2. In another bowl, mix eggs, vanilla, and syrup; add to
sugar mixture.
3. Add chocolate chips and pecans.
4. Pour into 9-inch unbaked pie shell and bake at 350 degrees
for 45 minutes until almost firm.
YIELD: 1 pie (9-inch)
Source: "To
Market, To Market Cookbook" by The Junior League of
Owensboro, KY
HAM, BROCCOLI AND CHEESE CASSEROLE
~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.
No-stick cooking spray
2 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups cubed ham
1-1/2 cups shredded Cheddar cheese
1 can (10-3/4 oz.) Cheddar cheese soup
1 cup frozen potatoes O'Brien
2/3 cup milk
1 cup package biscuit mix
1/2 cup milk
1/4 cup egg beaters
Preheat oven to 350 degrees. Spray a 2-quart casserole with
no-stick cooking spray. Set aside. In a medium
bowl, combine broccoli, ham, cheese, soup, potatoes and 2/3 cup
milk. Spread in prepared casserole. In a medium
bowl, combine biscuit mix, 1/2 cup milk and egg product. Pour
over ham mixture in casserole. Bake, uncovered, for 45 to 50
minutes or until golden brown. Let stand for 5 minutes.
Serves 6
Click
if you have a submission for the Reader Recipe section of A
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LIGHT
LEMON PIE
~Shared by Treva, NC
1 package (.3 ounces) sugar-free lemon gelatin
1/2 cup boiling water
3/4 cup cold water
Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
1 cup (8 ounces) 1% cottage cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved
In a large bowl, dissolve gelatin in boiling water. Stir in cold water
and sugar substitute. Refrigerate until partially set. In a fine
strainer, drain the cottage cheese. Place cottage cheese in a blender;
cover and process until smooth. Transfer to a bowl; stir in gelatin
mixture. Fold in whipped topping. Pour into crust. Refrigerate until
set. Just before serving, cut into slices; garnish each with 1
tablespoon spreadable fruit and two strawberry halves.
Yield: 8 servings.
Nutrition Facts One serving: Calories: 216 Fat: 7 g Saturated Fat: 5 g
Cholesterol: 4 mg Sodium: 213 mg Carbohydrate: 31 g Fiber: 0 g Protein:
5 g
Diabetic Exch: 1-1/2 fat, 1 starch, 1 fruit.
CRANBERY BEEF ROAST
~Shared by Maggie, TX
SERVINGS: 6 (5 ounces cooked meat and 3/4 cup sauce) servings
CARB GRAMS PER SERVING: 38
1 3-pound beef brisket
Salt
Ground black pepper
1 Tbsp. cooking oil
2 stalks celery, sliced
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1/2 cup water
1 clove garlic, minced
1 16-oz. can whole cranberry sauce
1 15- to 16-oz. can marinara sauce or tomato sauce
1. Trim fat from beef brisket. Sprinkle brisket with salt and pepper.
In a 4- to 6-quart Dutch oven, cook brisket in hot oil about 10 minutes
or until browned, turning once. Remove brisket from Dutch oven. Add
celery, sweet pepper, onion, the water, and garlic to Dutch oven. Cook
and stir over medium heat about 5 minutes or just until vegetables are
tender. Add the cranberry sauce and marinara or tomato sauce; cook
until bubbly.
2. Return brisket to the sauce mixture in Dutch oven. Cover and simmer
about 3 hours or until brisket is tender. Remove the brisket; cover
with foil and let stand while preparing sauce. Boil sauce gently,
uncovered, for 5 to 10 minutes or until sauce is slightly thickened.
Slice brisket. Serve brisket with sauce.
Makes 6 (5 ounces cooked meat and 3/4 cup sauce) servings.
Nutrition Facts Per Serving:
Servings: 6 (5 ounces cooked meat and 3/4 cup sauce) servings
Calories 413
Total Fat (g) 13
Saturated Fat (g) 4
Cholesterol (mg) 76
Sodium (mg) 549
Carbohydrate (g) 38
Fiber (g) 3
Protein (g) 35
Diabetic Exchanges:
Other Carbohydrates (d.e.) 2
Vegetables (d.e.) 1
Lean Meat (d.e.) 5
Source: Better Homes & Gardens Magazine
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FISH
VERACRUZ
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce
INGREDIENTS
Fish:
- 1 pound red snapper fillets, in 6 portions
- Juice of 1-1/2 lemons
- Freshly ground black pepper to taste
Sauce:
- 1 tablespoon olive oil
- 1-1/2 medium onions, sliced into thin strips
- 3 large garlic cloves, minced
- 2-1/4 pounds (about 12 medium) tomatoes, chopped
- 3 tablespoons sliced, pitted green olives
- 2 tablespoons drained capers
- 1 can jalapeno pepper, seeded and sliced
- Freshly ground pepper to taste
DIRECTIONS
Sprinkle fish with lemon juice and pepper. Set aside.
For sauce, heat olive oil in a heavy-bottom saucepan over medium heat,
and add onions and garlic. Saute, stirring, until onions are tender.
Add tomatoes, olives, capers, and jalapeno, and bring to a simmer,
stirring occasionally, for 30 minutes. Add pepper to taste and remove
from the heat.
Preheat the oven to 450 degrees F. Cut six double thicknesses of
aluminum foil, large enough to accommodate fillets.
Brush fillets with olive oil and place them on the foil squares. Spoon
about 2 heaping tablespoons of sauce over each portion. Fold the foil
loosely over fish and crimp the edges together tightly. Place on a
baking sheet.
Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and
have guests open them at the table.
Nutritional Information Per Serving:
Glycemic Index: 33, Glycemic Load: 4, Calories: 210, Protein: 28 g,
Carbohydrate: 9 g, Dietary Fiber: 3 g, Fat: 5 g, Cholesterol: 41 mg,
Sodium: 380 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
PASTA PIE WITH BROCCOLI & ITALIAN SAUSAGE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 12 ounces turkey Italian sausage, casings removed
- 1-1/2 cups chopped fresh mushrooms
- 10-ounce package frozen chopped broccoli or spinach, thawed
- 1 teaspoon crushed garlic
- 2-1/2 cups cooked thin spaghetti (about 5 ounces dry)
- 1-1/4 cups shredded reduced-fat mozzarella or provolone
cheese
- 2 cups fat-free egg substitute
- 2 tablespoons grated Parmesan cheese
- Olive oil cooking spray
DIRECTIONS
Preheat oven to 400 degrees F.
Coat a large nonstick skillet with cooking spray and place over medium
heat. Add the sausage and cook for several minutes, stirring to crumble
until the sausage is no longer pink.
Add the mushrooms, broccoli or spinach, and garlic. Cover and cook for
a few minutes more, until the vegetables are tender. Drain off any
excess liquid.
Place the sausage and vegetables in a large bowl and toss in the
spaghetti. Next toss in the mozzarella and egg substitute.
Respray the skillet with cooking spray and spread the pasta mixture
evenly in the dish. Sprinkle the Parmesan cheese over the top and spray
the top lightly with the cooking spray.
Bake uncovered for about 20 minutes, until the center of the pie is set
but still moist. Let sit for 5 minutes before cutting into wedges and
serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 305,
Carbohydrate: 22 g, Cholesterol: 62 mg, Fat: 10 g, Saturated Fat: 4.5
g, Fiber: 2 g, Protein: 30 g, Sodium: 745 mg, Calcium: 305 mg Diabetic
Exchanges: 1-1/4 Starch, 1 Vegetable, 3-1/2 Lean Meat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
CHICKEN AND ZUCCHINI STEW
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 (18 ounces) can tomatoes
- 1 cup low-fat, low-sodium chicken broth
- 1 small green pepper, coarsely chopped
- 2 garlic cloves, minced
- 2 medium zucchini, coarsely chopped
- Fresh ground pepper and salt to taste
- 2 teaspoon minced fresh basil
- 1-1/2 pound boneless, skinless chicken breasts, cooked and
cubed into 2-inch pieces
DIRECTIONS
Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes
and set aside. Add the broth, green pepper, and garlic to the tomato
liquid. Bring to a boil, reduce heat to medium and cook for 10 minutes.
Add reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until
zucchini is tender, about 10 minutes. Reduce heat to low and add the
chicken. Cook for 5 minutes.
Nutritional Information Per Serving (3-4 ounces chicken): Calories:
169, Fat: 4 g, Cholesterol: 69 mg, Sodium: 241 mg, Carbohydrate: 7 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
ASIAN FISH
~Shared
by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 halibut fillets (4 ounces each)
- 2 tablespoons light soy sauce
- 1/3 cup dry sherry
- 1 tablespoon brown sugar
- 3/4 teaspoon ground ginger
- 1 package (6 ounces) frozen snow peas, thawed
- 1 can (15 ounces) whole baby corn, drained
DIRECTIONS
Coat a large skillet with nonstick cooking spray and heat over
medium-high heat until hot.
Add the fillets to the skillet and cook for 3 to 4 minutes per side, or
until the fish flakes easily with a fork. Remove the fillets to a
platter and cover to keep warm.
In a small bowl, combine the soy sauce, sherry, sugar, and ginger; add
to the hot skillet. Cook over high heat for 2 minutes, or until the
mixture begins to thicken, stirring constantly to loosen the particles
on the bottom of the skillet.
Add the snow peas and corn, stirring until heated through. Return the
fish to the skillet, turning to coat with the sauce. Serve the fish
topped with the vegetables and sauce.
Nutritional Information Per Serving (1 fillet): Calories: 204, Fat: 3
g, Cholesterol: 37 mg, Sodium: 279 mg, Carbohydrate: 14 g, Dietary
Fiber: 3 g, Sugars: 10 g, Protein: 26 g
Diabetic Exchanges: 1 Carbohydrate, 4 Very Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
HAM AND PEPPER FRITTATA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 cup diced, lean, reduced-sodium ham
- 2 teaspoons dried parsley
- 1/4 teaspoon coarsely ground black pepper
- 2 cups fat-free egg substitute
- 1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
DIRECTIONS
Coat a large ovenproof skillet with the olive oil and preheat over
medium-high heat. Add the peppers, ham, parsley, and black pepper and
saute for several minutes, until the vegetables are crisp-tender and
the ham is beginning to brown. Spread the mixture evenly over the
bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to
medium-low. Cover and cook without stirring for about 6 minutes, until
the eggs are almost set (the edges will be cooked but the top will
still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil
(to prevent it from becoming damaged under the broiler). Place the
skillet under a preheated broiler and broil for a couple of minutes,
until the eggs are set but not dry. Sprinkle the cheese over the top
and broil for another minute to melt the cheese. Cut the frittata into
4 wedges and serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 222,
Carbohydrate: 7 g, Cholesterol: 32 mg, Fat: 8.3 g, Saturated Fat: 2.9
g, Fiber: 1.1 g, Protein: 28 g, Sodium: 690 mg, Calcium: 299 mg
Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SHRIMP
STROGANOFF
~Shared by Maggie, TX
1 medium onion, minced
1 clove garlic, minced
1/4 cup minced green pepper
1 cup thinly sliced mushrooms
2 Tbs. minced parsley
1/4 cup melted butter or margarine
1/4 cup flour
1 cup beef bouillon
1 tsp. salt
1/2 tsp. freshly ground pepper
6 drops of hot sauce
2 cups medium shrimp, peeled and deveined
1/2 to 3/4 cup sour cream
Hot cooked noodles
Saute onion, garlic, green pepper, mushrooms, and parsley in butter
until tender; blend in flour, and cook 1 minute. Gradually add
bouillon; cook over medium heat, stirring constantly, until thickened.
Stir in salt, pepper, and hot sauce, mixing well. Add shrimp and simmer
10 minutes, stirring occasionally. Stir in sour cream; cook over low
heat, stirring constantly, until thoroughly heated. Serve over hot
cooked noodles.
Yield: 2 servings.
Source: Southern Living 1979 Annual Recipes
TUNA SALAD IN TOMATO CUPS
~Shared by Maggie, TX
1 can (6 oz.) light water-packed tuna, drained and flaked
5 tbsp mayonnaise
1/4 cup chopped celery
2 tbsp chopped green pepper
1 tbsp finely chopped onion
1/2 tsp lemon juice
1/2 tsp soy sauce
Dash white pepper
lettuce leaves
2 medium tomatoes
1/3 cup chow mein noodles
In a small bowl, combine the first eight ingredients.
Chill. Line two serving plates with lettuce. Cut
the tomatoes; but not all the way through, into six wedges.
Place on the lettuce. Separate the wedges slightly.
Gently stir the chow mein noodles into the tuna salad. Spoon
into the center of each tomato.
Makes 2 servings
Source: Taste Of Home
CREAM-CHEESY CORN
~Shared by Maggie, TX
Makes: 2 servings
Start to Finish: 25 minutes
Ingredients
2 slices bacon, cut up
3 medium ears of fresh corn or 1 1/2 cups loose-pack frozen
corn
3 tablespoons water
2 tablespoons finely chopped onion
Dash pepper
1/2 of a 3-ounce package cream cheese, cubed
1 tablespoon milk (optional)
Directions
1. In a small saucepan cook bacon till crisp. Remove bacon, reserving 1
tablespoon drippings in saucepan. Drain bacon. Set aside.
2. With a sharp knife cut corn from cobs at two-thirds depth of
kernels; do not scrape the cob. (You should have about 1-1/2 cups of
corn.) Add the fresh or frozen corn, water, onion, and pepper to the
saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to
7 minutes or until corn is crisp-tender.
3. Add the cream cheese to the undrained corn mixture in the saucepan.
Stir over low heat till melted. If necessary, stir in the milk to make
corn mixture of desired consistency. Stir in reserved bacon.
Nutrition Facts
Calories 276
Total Fat (g) 19
Saturated Fat (g) 8
Cholesterol (mg) 42
Sodium (mg) 252
Carbohydrate (g) 23
Protein (g) 7
Source: Better Homes & Gardens magazine
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if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
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CHOCOLATE
CHIP OVERLOAD COOKIES
Adapted from My
Tasty Treasures and featured in one of my favorite food blogs.
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed golden brown sugar
1/2 cup granulated sugar
2 large eggs, cold
1 Tablespoon vanilla extract
36 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 sheet pans with parchment
and set aside.
In a medium bowl, combine flour, baking soda, and salt. Set
aside.
Cream butter and two sugars until mixed bu not fluffy. Add
the eggs, one at a time and mix well. Add vanilla and stir to
combine.
Add the dry ingredients and stir until almost absorbed, then add
chocolate chips and mix until fully incorporated.
Scoop dough into one inch balls onto prepared sheets.
Bake 15 to 20 minutes, until edges are golden brown. Let the
cookie finish baking on the sheets out of the oven for another 5
minutes. Remove to a wire rack to cool completely.
Source: Noble
Pig (link has step-by-step picture tutorial)
“CREAMED” SPINACH
WW Recipe
1.5 Points Per Serving
Pureed cottage cheese, milk and Parmesan cheese double for the
traditional cream sauce served on spinach; it's a delicious trade-off
with only 1 gram of fat per serving.
2/3 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1%) milk
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
20 ounces spinach leaves, steamed until tender and chopped
In food processor or blender, combine cottage cheese, milk, Parmesan
cheese, garlic, salt and pepper; puree until smooth. Add one-fourth of
the spinach; puree until smooth. In large skillet, combine the
remaining spinach and cottage cheese mixture. Cook over medium heat,
stirring occasionally, 5 minutes, until heated through.
Makes 4 servings
EACH SERVING PROVIDES:
5 Vegetables, 15 Optional Calories
71 Calories, 10 g Protein, 1 g Fat, 7 g Carbohydrate, 432 mg Sodium,
3mg Cholesterol, 4 g Dietary Fiber
APRICOT-MUSTARD GLAZED PORK TENDERLOIN
1 pork tenderloin, about a pound
3 tablespoons apricot preserves
5 tablespoons honey mustard
Season tenderloin with salt and pepper; in small bowl stir together the
preserves and mustard.
Grill pork over a medium-hot fire, brushing with mustard mixture
frequently, turning once or twice, until just done, about 15 minutes.
Makes 4 servings.
PEACHES `N CREAM NO-BAKE CHEESECAKE
2 cups graham crumbs
6 Tbsp margarine, melted
4 pkg (250g each) Cream Cheese, softened
3/4 cup sugar
1 pkg peach Jello powder
1 can (14 oz) sliced peaches in juice, drained, chopped
3 cups thawed Cool Whip Topping
1) Mix graham crumbs and margarine. Press onto bottom of a 13X9 inch
pan. Refrigerate while preparing filling.
2) Beat cream cheese and sugar in large bowl with mixer until blended.
3) Add dry jello powder and mix well.
4) Stir in peaches and Cool Whip.
5) Spoon over crust.
6) Cover and refrigerate 4 hours or until firm. Refrigerate leftovers.
SALISBURY STEAK WITH ONION GRAVY
1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt
and pepper. Crumble beef over mixture; mix gently. Shape into six oval
patties.
In a skillet, brown patties over medium heat for 3-4 minutes on each
side. Remove and set aside; drain. Add the water, ketchup,
Worcestershire sauce, mustard and remaining soup to skillet. Bring to a
boil. Return patties to skillet.
Reduce heat; cover and simmer for 15 minutes or until meat is no longer
pink. Remove patties. Combine flour and cold water until smooth.
Stir into pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve patties and gravy over noodles. Garnish with parsley
if desired.
Makes 6 servings.
CUCUMBER SALAD WITH DILL
2 to 3 cucumbers, thinly sliced
1 Tbsp finely chopped purple onion
salt
1/3 cup sour cream
1 Tbsp vinegar
pepper
1 & 1/2 Tbsp fresh chopped dill or 1 & 1/2 teaspoons
dried dill
1) Arrange cucumber slices in a serving bowl, sprinkling layers with
salt. Place a saucer or other weight on cucumbers to weigh down. Cover
and let stand for at least 2 hours.
2) Pour off juices which accumulate. Add purple onions and toss.
3) Combine sour cream, vinegar, pepper to taste, and chopped dill; pour
over cucumbers.
4) Serve on fresh lettuce leaves.
PRIZE-WINNING NUEVO CHIPOTLE BEEF
1 1/2 lbs. lean beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper, or regular chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 325 degrees.
Place beef, water, tomato paste, sugar, vinegar, chipotle pepper,
cumin, salt and black pepper in stockpot. Cover and bake in oven 1 3/4
to 2 1/4 hours or until beef is fork-tender.
Serve with rice or mashed potatoes.
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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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