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A
to Z
Recipes
March 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 hope you have some fun today being Irish. What? You're not Irish?
Everybody is Irish on St. Patrick's Day! If you're searching for the
perfect way to celebrate with food, our St. Patrick's Day issue had
oodles of recipes so click here
to see it. I shared it last week so folks would have plenty of time to
prepare a menu.Don't forget to wear something green so you don't
get pinched! Supposedly the pinch is a reminder of being
"invisible" to
leprechauns while wearing green; they will pinch you if they can see you. I
laugh when I think back of all those years attending St. Patrick's
School in Galveston. Our uniforms were green (we wore white shirts,
green ties, green skirts, and green and white oxford shoes) so we
didn't have the pinch worry until we went into high school! Even now
people get into the spirit of Ireland by wearing green, drinking green
beverages, or telling a silly Irish joke. However you celebrate, have a
great St. Patty's Day. Erin
go bragh!
The current Monthly Theme topic is Asian 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 Newsletter.
Although I have many recipes from our regulars, we're really short on
recipes from others. I like to have a mixture to offer so... today I
decided to share some recipes from my own files. These are recipes I
have either personally tried or plan to try. I could live to be 200 and
never have enough time to try all the recipes I have collected over the
years. But... it doesn't stop me from trying! I hope you enjoy what has
been shared and that you will also share a recipe or two for posting.
It is sharing that makes A to Z Recipes Newsletter
special.
We'll see you here again on Sunday, God willing.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
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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Great
Little Quiz
~Shared by Judy M, Montreal, Canada
When it says you only have 8 seconds to answer the question, they
aren't kidding!
Re-taking the test mixes up the questions so you can't gain anything
there.
This is VERY FAST, so be prepared.
You only have 8 seconds for each question.
Click on the Smartorstoopid link and have fun.
Smartorstoopid
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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Irish
Wishes For You
~Shared by Treva, NC
May your mornings bring joy
and your evenings bring peace...
May your troubles grow less
as your blessings increase!
May neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.
May the lilt of Irish laughter
lighten every load.
May the mist of Irish magic
shorten every road...
And may all your friends remember
all the favors you are owed.
May those that love us, love us.
And those that don’t love us,
May God turn their hearts.
And if he doesn’t turn their hearts,
May he turn their ankles,
So we’ll know them by their limping.
May misfortune follow you the rest
of your life, and never catch up.
May you have food and raiment,
a soft pillow for your head.
May you be forty years in heaven
before the devil knows you’re dead.
May you have the hindsight to know
where you've been,
The foresight to know
where you are going,
And the insight to know when
you have gone too far.
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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Household
Hints
~Shared by Doe, Canada
Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done.
Boil sausage links for about 8 min. before frying and they will shrink
less and not break at all. Or you can roll them lightly in flour before
frying.
To quickly crack open a large amount of nuts, put in a bag and gently
hammer until they're cracked and open. Then remove nutmeats with a
pick.
If nuts are stale, place them in oven at 250 degrees and leave them
there for 5-10 min. The heat will restore them.
Soften butter quickly by grating it. Or heat a small pan and place it
upside down over the butter dish for several minutes.
Add a bit of sugar to milk (without stirring) to prevent it from
scorching.
Rinse the pan in cold water before scalding milk and it will be much
easier to clean.
Instant white sauce: Blend together 1 c. flour and 1 c. soft butter.
Spread in an ice cube tray, chill well, cut into 16 cubes before
storing in plastic bag in the freezer. For medium-thick sauce, drop 1
cube into 1 c. milk and heat slowly, stirring as it thickens.
Put vegetables in water after the water boils, not before, to be sure
to preserve the vegetables' vitamins.
Bleach the cutting board clean with lemon juice.
Take away strong odors like onion with baking soda. Just rub it in.
If you find that your beets tend to lose color when you boil them, add
a little lemon juice.
Two things to do to keep cabbage smell from filling the kitchen: don't
overcook it (keep it crisp) and put half a lemon in the water when you
boil it.
When you're near the end of the baking time, turn the oven off and keep
the door closed. The heat will stay the same long enough to finish
baking your cake or pie and you'll save all that energy.
Before placing ham in the roasting pan, slit rind lengthwise on the
underside. The rind will peel away as the ham cooks, and can be easily
removed.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Asian
Recipes"
Our
topic this month is a family favorite for many: Asian Recipes.
We're looking for recipes with an Asian flair which could include
Chinese, Japanese, Thai, Indonesia, Malaysian, etc. The sky's the
limit! It would be helpful if you submit only recipes using ingredients
that regular folks can find. Not many of us can afford to travel to
another town or expensive specialty store to pick up a rare ingredient
that may not be used again. Also, if you're sending a recipe from a
blog, send only the recipe (and photo of final
product, if you wish) and as with all submissions, provide
your source. Let's keep things simple in this theme topic by
sharing recipes people can actually use (and I can easily edit
for publication). I believe we could have a wonderful theme issue if we
remember this. There are delicious recipes which
come to mind in this theme topic... Kung Po Chicken,
Thai Chicken
Curry, Egg Drop Soup, Ginger
Noodles, Fried Rice, Egg Foo
Yong, Hot
& Sour Soup, etc. This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Asian
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 "Asian
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: "Asian
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 "Asian
Recipes" has a deadline of March
31,
2010,
and will be posted on April 11, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Asian
Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Having trouble using the
method above for placing your vote?
Vote for
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To
make donations using other methods, go here.
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Dinner
Talk
~Shared by Johnny, LA
One night at the dinner table, the wife commented, "When we were first
married, you took the small piece of steak and gave me the larger. Now
you take the large one and leave me the smaller. You don't love me any
more?"
"Nonsense, darling," replied the husband, "you just cook better now."
Rude Parrot
~Shared by Brenda, AL
A lady was walking down the street to work and she saw a parrot on a
perch in front of a pet store. The parrot said to her, "Hey lady, you
are really ugly." Well, the lady is furious! She stormed past the store
to her work. On the way home she saw the same parrot and it said to
her, "Hey lady, you are really ugly."
She was incredibly upset now. The next day the same parrot again said
to her, "Hey lady, you are really ugly."
The lady was so upset that she went into the store and said that she
would sue the store and kill the bird. The store manager replied,
"That's not good," and promised he wouldn't say it again.
When the lady walked past the store that day after work the parrot
called to her, "Hey lady."
She paused and said, "Yes?"
The bird said, "You know."
Weather Riddles!
~Shared by Mary H., Montreal, Canada
Q. What did one tornado say to the other?
A. "Let's twist again, like we did last summer ..."
Q. What's the difference between 'weather' and 'climate'?
A. You can 't 'weather' a tree, but you can 'climate'!
Q: What did the thermometer say to the other thermometer?
A: You make my temperature rise.
Q: What did the hurricane say to the other hurricane?
A: I have my eye on you.
Q: What did the tornado say to the other tornado?
A: You turn me on.
Q: What's the difference between a horse and the weather?
A: One is reined up and the other rains down.
Q: What do you call it when it rains chickens and ducks?
A: Foul (fowl) weather
Q: What did one raindrop say to the other raindrop?
A: My plop is bigger than your plop.
Q: Why don't mother Kangaroos like rainy days?
A: Their kids have to play inside.
Q: What happens when it rains cats and dogs?
A: You have to be careful not to step in a poodle.
Jill: How did you find the weather on your vacation?
Bill: I just went outside and there it was!
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:
Potato and Bean Casserole with Beef
Originally shared by: Treva, NC
Reviewer: Patricia, Charlevoix, MI
Date posted: December 31,
2009
I am a devoted fan of casseroles and so are
my gals and
unanimously agreed this one is definitely a keeper. Stayed true to the
recipe - with the exception of onions - finding it very delicious and
more important, easy to make. ~Patricia, Charlevoix, MI
POTATO AND BEAN CASSEROLE WITH BEEF
~Shared by Treva, NC
2 medium potatoes, peeled & thinly sliced
1 small onion, thinly sliced & separated into rings
Salt & pepper to taste
1 lb lean ground beef
1 can (15 oz) pork & beans
1 can tomato soup
2 cups cheddar cheese, shredded
Arrange potatoes on bottom of lightly greased, shallow casserole. Add
onion rings. Sprinkle with salt and pepper. Add uncooked ground beef,
distributing it evenly with fingertips over onions. Add beans and their
liquid. Pour tomato soup over all. Use spatula to spread each layer
evenly. Bake, uncovered, in oven preheated to 350 deg about 1 hour or
until potatoes are tender . During last 15 minutes cooking time,
sprinkle cheese evenly on top and allow to melt and brown lightly.
You may, if you wish, cut two to three strips of bacon into 1/2 inch
pieces and scatter on top of casserole before cooking.
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:
SPAGHETTI
WITH PARMESAN AND BACON
Serves: 8
Total: 1 hr 15 mins
1 pound uncooked spaghetti
12 slices bacon, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 ½ cups (6 ounces) grated fresh Parmesan cheese
1. Cook pasta according to package directions. Drain in a colander over
a bowl, reserving ½ cup hot cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over
medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon
drippings in pan. Discard remaining drippings; set bacon aside. Add
garlic to drippings in pan; cook 30 seconds, stirring constantly.
3. Combine milk, salt, pepper, and eggs, stirring with a whisk.
Gradually add reserved hot cooking liquid to milk mixture, stirring
constantly with a whisk. Add pasta, milk mixture, and peas to skillet;
cook over low heat 3 minutes or until sauce thickens. Add bacon and
cheese; stir to combine.
SWEET CHERRY CHEESE DESSERT
I am guilty of forcing my family into
"dessert deprivation".
We eat rich enough foods that preparing dessert often just wouldn't
seem right, lol. This dessert is so easy that even I can do it!
1/2 cup cold butter, cubed
2 1/2 cups crushed pecan shortbread cookies
2 cans (21 ounces each) cherry pie filling
1 tsp vanilla
1 tsp almond extract
1 pkg (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
In a large bowl, cut the butter into the crushed cookies until the
mixture resembles coarse crumbs. Press into an ungreased 13 x
9 inch baking pan. Bake at 350 F for 15-18 minutes or until
the crust is lightly browned. Cool on a wire rack.
In a large bowl, combine the pie filling and the extracts.
Set aside. In a large mixing bowl, beat the cream cheese and
the confectioners sugar until fluffy. Fold in the whipped
topping. Spread over the crust. Top with the
filling. Cover and refrigerate for 1-2 hours or until set.
Source: Taste Of Home
CREAMY MACARONI AND CHEESE
Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over
medium heat until crisp, turning once. Drain bacon on paper towels;
crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until
onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place
in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups
of the mozzarella cheese, the blue cheese, half-and half, and pepper.
Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining
mozzarella cheese. Bake for 10 minutes more or until top of casserole
is brown and bubbly. Let stand 10 minutes.
Nutrition Facts
Servings Per Recipe 6 servings Calories 331, Total Fat (g) 18,
Saturated Fat (g) 9, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g)
1, Cholesterol (mg) 45, Sodium (mg) 280, Carbohydrate (g) 26, Total
Sugar (g) 2, Fiber (g) 1, Protein (g) 16, Vitamin C (DV%) 3, Calcium
(DV%) 30, Iron (DV%) 6
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
MARINATED TOMATO-BASIL SALAD
Prep time: 15 mins
1 clove garlic, finely minced
1 tablespoon extra virgin olive oil
10 basil leaves
4 large tomatoes, cored and cut into wedges
salt to taste
freshly ground black pepper
1. Combine the garlic and basil in a small bowl.
2. Chop the basil leaves and add them to the olive oil mixture. (This
can be made in advance and stored in the refrigerator for up to 3
days.)
3. Place the tomatoes in a large serving bowl, season them with salt
and pepper to taste and add the olive oil mixture. Let the tomatoes
marinate for several hours before serving or marinate them overnight in
the refrigerator. Serve the marinated tomatoes at room temperature.
Serving Size: 1 tomato
Number of Servings: 4
Per Serving
Calories 55
Carbbohydrate 6 g
Fat 4 g
Fiber 1 g
Protein 1 g
Saturated Fat 1 g
Sodium 157 mg
BROCCOLI & PROVOLONE QUICHE
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place a steamer basket in a medium saucepan filled with about 1 inch
of water. Place broccoli in the steamer basket, and bring water to a
boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
3. Heat the oil in a medium skillet over medium heat, and saute garlic
and onion until tender. Mix in the broccoli, and continue cooking 1 to
2 minutes. Season with red pepper flakes. Transfer to the pie crust.
4. In a medium bowl, whisk together eggs, egg yolk, and heavy cream.
Pour over the broccoli mixture in the pie crust. Season with salt and
pepper. Top with Provolone.
5. Bake 35 minutes in the preheated oven, or until a toothpick inserted
in the center comes out clean.
Makes 8 servings
BROWN RICE BAKE
The recipe does not call for it, but I added
a little chicken
broth and butter. It was perfect. I thought it might be too dry
otherwise (and I think I was right).
2-1/4 cups cooked brown rice
10 oz. pkg. frozen peas, thawed
1/2 lb. process cheese (Velveeta), cubed
4-1/2 oz. jar sliced mushrooms, drained
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2
quart baking dish. Cover and bake at 350 for 25-30 minutes or until
heated through.
Source: Quick Cooking (magazine)
RANCH JALAPENO DIP
1 envelope Original Ranch salad dressing mix
2 pickled jalapeno peppers, seeded
1 fresh jalapeno pepper, seeded
2 Tbs. minced fresh cilantro or parsley
Tortilla chips
In a blender or food processor, prepare the ranch salad dressing
according to package directions. Add peppers and cilantro; cover and
process for 2-3 minutes. Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Makes 2-1/2 cups.
CREAMED CORN
2 oz. (1/4 of a 8-oz. pkg.) Philadelphia cream cheese, cubed
2 Tbs. milk
14-3/4 oz. can cream-style corn
10 oz. pkg. frozen corn, thawed
1/2 cup Kraft shredded sharp cheddar cheese
1/3 cup sliced green onions
1. Cook cream cheese and milk in medium saucepan on medium heat until
cream cheese is melted, stirring frequently.
2. Add cream-style and thawed frozen corn; stir. Cook 4 minutes or
until heated through, stirring occasionally.
3. Spoon into serving dish; sprinkle with cheddar cheese and onions.
Jazz It Up:
Stir in a dash or two of hot sauce.
Source: Kraft
TANGY PASTA SALAD
Serves: 12
12 ounces fusilli "corkscrew" pasta
1 cup diced fresh tomatoes
1 cup diced red or green bell peppers
1 cup diced cucumbers
3/4 cup diced Vidalia onions
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/4 cups plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
salt to taste
freshly ground black pepper
1/2 cup crumbled feta cheese
1. Bring a large pot of salted water to a boil. Add the pasta and cook
until it is al dente. Drain, rinse and cool.
2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers,
onions and half of the parsley. Add the cooled pasta and stir to
combine.
3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest
and lemon juice.
4. Season to taste with salt and pepper. Transfer the pasta salad to a
serving bowl. Sprinkle with feta cheese and the remaining parsley.
Serving Size: about 1/2 cup
Number of Servings: 12
Per Serving
Calories122
Carbohydrate16 g
Fat4 g
Fiber1 g
Protein6 g
Saturated Fat2 g
Sodium191 mg
CREAMY CELERY BEEF STROGANOFF
2 lbs. beef stew meat, cut into 1-inch cubes
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion, chopped
6 oz. jar sliced mushrooms, drained
1 envelope onion soup mix
1/2 tsp. pepper
1 cup (8 oz.) sour cream
Hot cooked noodles
In a 3-quart slow cooker, combine the first 7 ingredients. Cover and
cook on low for 8 hours or until beef is tender. Stir in sour cream.
Serve with noodles.
Yield: 6 servings.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
DIRTY RICE
(Adapted from a recipe by Paula Deen)
Ingredients:
1 lb bulk pork sausage (Mild or hot, depending on your preferences.)
3 cloves garlic, minced.
1 lb chicken livers, chopped fine.
1 medium onion, chopped.
1 green bell pepper, chopped.
3 celery stalks, chopped
4 cups hot cooked white rice
1/4 cup chopped fresh parsley leaves
1 1/2 to 3 tsp. Cajun seasoning or Louisiana hot sauce.
Salt and pepper to taste.
Method:
Cook the sausage and chicken livers in a large heavy skillet until
browned, breaking up any large chunks as you go. Add vegetables and
saute until soft. Gently fold in the rice and parsley, serve
immediately with Louisiana hot sauce on the side for those who like
more of a kick.
What I would have done differently had I thought of it at the time:
While I fully plan on toying with the flavors in this a bit, probably
with the addition of a little anduille sausage and a bit of mucking
with the ratios on the trinity (Onions, celery and bell peppers), I’m
not in any hurry to change this recipe much. It makes a lot of dirty
rice. Something like 6-8 cups, total, so there will be leftovers and
that, my friends, is a good thing! If anything, it tastes even better
the next day, and will keep a good ling while in the freezer. Just pop
it out and defrost in the microwave, add a tiny bit of chicken stock
and a pinch of fresh parsley, and enjoy!
Source: Cooking
by the Seat of my Pants
SCRAMBLED EGG SALAD
Adapted from It's
All Gouda.
7 large eggs, scrambled
1/2 cup mayonnaise
1 Tablespoon mustard
1/4 cup chopped green onion
4 sweet pickles (or dill), diced
Salt and pepper to taste
Scramble seven, large eggs in a nonstick pan. Turn them out
on a cutting board and give them a good chop.
Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1
Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles
and salt and pepper to taste. Mix until you have your desired
consistency.
Refrigerate for one hour or longer before serving on your favorite
bread or roll.
Amounts of ingredients will change depending on how many eggs you use.
Source: Noble
Pig
COOL WHIP FROSTING
1 package instant vanilla pudding
1/4 cup powdered sugar
1 cup cold milk
8 ounces Cool Whip -- Thawed
Directions:
Mix pudding, milk and powdered sugar with mixer for 1 minute until
creamy. Fold in cool whip. Spread on cake.
NEW POTATOES IN CREAMY DILL SAUCE
1 1/2 pounds new potatoes, quartered
1/2 cup water
1/2 cup chive and onion cream cheese spread
1/2 cup milk
1/2 tsp dill weed
Microwave potatoes and water in covered 3 quart microwaveable dish on
high 17 min. or until potatoes are tender. Drain. Return potatoes to
dish. Set aside. Microwave cream cheese spread and milk in
microwaveable bowl 1 min. stir until smooth. Pour over potatoes,
sprinkle with dill. Microwave 2 min. or until heated through, stir and
serve.
Serves 6.
BEEF & MUSHROOM STIR-FRY
1 lb. boneless tender beef
5 Tbsp Kikkoman Stir-Fry sauce
3/4 tsp crushed red pepper
1 large clove garlic, minced
3 green onions & tops
3 Tbl. vegetable oil
1/2 lb. fresh mushrooms, sliced
Cut beef across the grain in thin slices, then into strips. Coat with a
mixture of 2 Tbl. stir-fry sauce, red pepper and garlic; let stand 15
minutes.
Cut green onions in 1 inch lengths; separate whites from tops. Stir-fry
beef in 1 Tbsp oil in wok over high heat, remove.
Stir-fry whites of green onions and mushrooms in 2 Tbl. hot oil in same
pan for 2 minutes. Add green onion tops, stir-fry 1 minute. Add beef
and 3 Tbl. stir-fry sauce. Cook and stir only until beef and vegetables
are coated with sauce.
Serve over cooked rice
SOFT BREADSTICKS
1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds
1) In a small bowl, combine flour, sugar, baking powder and salt.
2) Gradually add milk and stir to form a soft dough.
3) Turn onto a floured surface, knead gently 3-4 times. Roll into a
10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks.
4) Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place
breadsticks in the butter and turn to coat. Sprinkle with sesame seeds.
5) Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve
warm.
CRAB SWISS BITS
7 ½ oz can crab, drained and flaked
1 tbsp. sliced green onion
4 oz process Swiss cheese, shredded
½ cup Mayo
1 tsp lemon juice
¼ tsp curry powder
1 pkg flaky style refrigerator rolls (12)
1 (5 oz) can water chestnuts, drained and sliced
Combine crab, onion, cheese, mayo, lemon juice and curry powder. Mix
well. Separate rolls into 3 layers. Place on ungreased baking sheet.
Spoon on crab mixture. Top each with a few water chestnut slices. Bake
in a 400F oven for 10-12 minutes or until golden.
Makes 36.
CHOCOLATE CARAMEL PECAN PIE
3 cups pecan pieces, divided
¼ cup sugar
¼ cup (1/2 stick) butter or margarine, melted
1 (14 ounce) package KRAFT caramels
2/3 cup whipping cream, divided
1 package (8 squares) BAKER's Semi-Sweet Baking Chocolate
¼ cup powdered sugar
½ teaspoon vanilla
Preheat oven to 350 degrees. Place 2 cups of the pecans in a food
processor. Process until finely ground, using pulsing action. Mix with
granulated sugar and butter, then press mixture into a
9-inch pie plate. Bake 12 minutes or until lightly browned. Cool
completely. (If crust puffs up during baking, gently press down with
the back of a spoon.)
Microwave caramels and 1/3 cup of the whipping cream in microwavable
bowl for 3 minutes, stirring after each minute, until caramels are
melted. Pour into crust. Chop remaining 1 cup pecans and sprinkle over
pie.
Place chocolate, remaining whipping cream, powdered sugar, and vanilla
in saucepan; cook and stir on low heat just until chocolate is melted.
Cool slightly and then pour over pie; gently spread to cover top of
pie. Refrigerate at least 2 hours.
CHICKEN BREASTS WITH RED PEPPER BUTTER
So easy. So good.
1/2 red bell pepper, seeded and minced
1 Tbs. unsalted butter, room temperature
1/8 tsp. cayenne pepper
1-1/2 lbs. boneless skinless chicken breast halves, room temperature
Combine all ingredients, except chicken, in a mixing bowl and mix
thoroughly. Season with salt to taste. Turn on broiler. Arrange chicken
breasts on a broiler pan. Season with salt and pepper to taste. Broil 5
minutes. Turn chicken and spread 1-1/2 tsp. pepper butter over each
breast. Broil another 4-5 minutes or until chicken is cooked
throughout. Transfer chicken to serving plates. Top with another 1-1/2
tsp. pepper butter.
COLE SLAW LIKE KFC
2 heads of Cabbage
1/2 Green Pepper
1/2 Small Onion
1 medium to Large Carrot
2 cups Miracle Whip Light
1/2 cup Sugar
1/4 cup Vinegar
1/4 cup Vegetable oil
Directions:
Cut up cabbage in a food processor. Cut small slices of green pepper,
onion, and carrot and add to processor. Mix Miracle whip, vinegar, oil,
and sugar until smooth. Taste should be sweet with just a hint of
vinegar. Amount of slaw dressing may be increased or decreased
according to the amount of slaw you are making. Add to cut up cabbage
and mix well. Let stand 1-hour if possible to let flavors mix.
CHEESEBURGER CHOWDER
This is a one-pan wonder for busy mid-week
nights.
1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder
In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in
remaining ingredients. Cover and bring to a boil; reduce heat and
simmer until vegetables are tender about 15-20 minutes.
CREAMY CHICKEN TACOS
8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Sliced fresh cilantro
Shredded Monterey jack cheese
Combine cream cheese and milk in saucepan; stir over low heat until
smooth. Stir in chicken, chiles and seasonings; heat thoroughly,
stirring occasionally. Fill taco shells with meat mixture, then lettuce
and tomatoes, cilantro, and shredded cheese.
BROCCOLI SMASHED POTATOES
Even youngsters will love this dish, an
unexpected way to
enjoy a whole cup of broccoli.
Ingredients:
1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
4 cups medium broccoli florets
1 leek, white part only, thinly sliced
1/2 cup low-fat (1%) milk
Salt and freshly ground black pepper
4 teaspoons unsalted butter
1/2 teaspoon ground mace
Directions:
Place the potatoes in a deep saucepan and cover with cold water to a
depth of 2". Cook uncovered over high heat until the potatoes can be
easily pierced with a knife, about 20 minutes.
While the potatoes cook, steam the broccoli and leek until the broccoli
is very soft, about 15 minutes. Drain in a colander.
Drain the potatoes and place them in a deep bowl. Using a sturdy fork,
mash the potatoes into roughly 1" chunks. Add the broccoli and leek,
mashing until only small lumps of the broccoli remain. Add the milk, 2
tablespoons at a time, mashing until the texture is pleasing to you.
Season to taste with salt and pepper.
In a small saucepan, melt the butter over medium heat until it is
golden brown, 1 to 2 minutes, taking care it does not burn. Stir in the
mace.
To serve, spoon the smashed potatoes into a serving bowl. With the back
of the spoon, smooth the top, leaving several shallow indentations.
Drizzle the butter, letting it pool in the hollows. Serve immediately.
Food Fact
Yellow-fleshed potatoes get their color from carotenoids.
Serving Size: Makes 4 servings
Nutritional Information: Per serving: 169 calories, 5 g fat, 2 g
saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber
Source: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring
the 12 Healthiest Foods
ACADIAN RIGATONI
Three ingredients form the foundation of this Acadian dish - onion,
celery, and green bell pepper. It's delectable!
Serves: 4
Prep. time: 10 minutes
Cooking time: 28 minutes
- 1 tablespoon cooking oil
- 1 pound hot Italian sausage, or andouille, casings removed, sausage
cut into 1-inch pieces
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 large green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound rigatoni
In a large frying pan, heat the oil over moderate heat. Add the sausage
and cook, stirring, for 3 minutes. Stir in the onion, celery, green
pepper, and garlic. Cover the pan and cook over moderately low heat,
stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper. Cover and simmer for 15
minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just
done, about 14 minutes. Drain and toss the pasta with the sauce.
Source: Food and Wine - Quick from Scratch
CHILE-CHEESE RICE
1 cup chopped onion
1/4 cup melted butter or margarine
1 cup cream-style cottage cheese
1/2 tsp. salt
1/8 tsp. pepper
3 (4 oz.) cans green chiles, drained, seeded, and chopped
4 cups cooked regular rice
2 cups sour cream
2 cups shredded sharp Cheddar cheese
Saute onion in butter. Remove from heat and add remaining ingredients
except Cheddar cheese. Spoon half the rice mixture into a greased
2-quart casserole; top with half the cheese. Repeat with remaining rice
mixture and cheese. Bake at 375 for 25 minutes.
Yield: 8 servings.
Source: Southern Living 1979 Annual Recipes
SPINACH AU GRATIN
This rich side dish makes a great compliment
to grilled steak.
Serves 4
1 Tablespoon Butter
1 Tablespoon Flour
1 cup Half and half
10 ounce Spinach, chopped, frozen, defrosted and drained
1 cup Swiss cheese, grated
Melt the butter in a saucepan. Whisk in the flour and cook for 5
minutes, stirring frequently. Stir in the half and half. Simmer for 15
minutes. Stir in the spinach. Place in a small casserole dish. Top with
the cheese and place under the broiler until lightly browned. Serve
immediately.
SEVEN
UP SALAD
1 package lemon gelatin
1 cup boiling water
1 8-ounces package cream cheese
1 small can crushed pineapple, drained
1 teaspoon sugar
4 drops green food coloring
1 bottle 7-up
1/2 cup chopped pecans
Dissolve gelatin in boiling water; add cheese, pineapple, sugar, food
coloring and 7-up. Stir in pecans. Chill until partially congealed;
pour into individual molds. Chill until firm.
CREAMY BEEF AND ONIONS
This is another lifesaver for busy cooks.
1 pound extra lean Ground Beef
2 cups sliced Mushrooms
2 medium Onions, sliced into thin wedges
1 teaspoon bottled, minced Garlic
1 jar Beef Gravy
1/4 cup Sour Cream
1 tablespoon Worcestershire Sauce
1/4 teaspoon dried Thyme, crushed
1/8 teaspoon Pepper
2 cups Hot buttered Noodles or hot fluffy Rice
In a large skillet, cook meat, mushrooms, onions and garlic, until meat
is no longer pink and onions are tender. Drain well.
In a mixing bowl. stir together beef gravy, sour cream, Worcestershire
sauce, thyme and pepper. Stir into meat mixture. Heat until bubbly.
PORK CHOPS WITH GARLIC-ROSEMARY CREAM
The garlic cream can be prepared in advance and refrigerated for up to
2 days. Bring it to room temperature before using it.
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth
1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet;
cook over medium heat 30 to 60 seconds or until fragrant. Place garlic,
rosemary, pepper and 1/8 teaspoon of the salt in mini food processor;
process until thick paste forms.* Combine sour cream and garlic mixture
in small bowl.
2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining
1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over
medium-high heat until hot. Cook pork 3 minutes or until browned on
bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream
onto browned side of each pork chop; place skillet in oven. Bake 7 to 9
minutes or until pale pink in center.
3. Place pork on plate; cover loosely with foil. Add broth to skillet
(be sure to use oven mitt to hold hot handle). Bring to a boil over
medium-high heat, scraping up any browned bits from bottom of skillet.
Boil until reduced by half or slightly thickened. Drizzle pork chops
with pan juices.
TIP *To prepare garlic mixture by hand: With chef's knife, chop
together cooked garlic, rosemary, pepper and salt until very fine.
While chopping, occasionally press down on mixture with flat side of
knife to achieve paste consistency.
4 servings
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g
protein, 2 g carbohydrate, 90 mg cholesterol
CRACKER BARREL'S FRIED APPLES
6 Tart Apples,sliced
1 tsp. Lemon juice
1/4 cup Bacon drippings
1/4 cup Brown Sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 Dash of Nutmeg
In a large skillet melt bacon drippings. Pour apples evenly over skillet
bottom. Sprinkle lemon juice over them then brown sugar then salt. Cover
and cook over low heat for 15 minutes until apples are tender and
juicy. Sprinkle with cinnamon and nutmeg.
PIMENTO CHEESE SPREAD
1 pound (about) Colby cheese
1 2 oz. jar diced pimentos (more or less to taste)
1/4 cup Kraft mayonnaise
Start with the cheese at room temperature and mash it with a fork or
hands, and then mix in the pimentos (don't drain them but don't use the
whole jar either, unless you really like pimentos). Then add mayo until
it is the right consistency. It should be a light orange color. Allow
to chill in refrigerator a few hours or overnight if possible for the
flavors to blend.
Nutrition Facts
Serving Size 23 g /1.5 tbsp
Amount Per Serving
Calories 90
Calories from Fat 70
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 4.1g 20%
Cholesterol 19mg 6%
Sodium 128mg 5%
Total Carbohydrates 0.6g 0%
Protein 4.5g
Source: Kraft
BUTTERY CORNBREAD
OMG... this is excellent cornbread, folks!
2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture
alternately with egg mixture.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400
degrees F for 22-27 minutes or until a toothpick inserted near the
center comes out clean. Cut into squares; serve warm.
Source: (unknown) Yahoo Group
CINNAMON CHIP FILLED CRESCENTS
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
2 Tbsp. melted butter or margarine
1 c. Hershey's Cinnamon Chips
Heat oven to 375º
Unroll 2 cans crescent dinner rolls; separate into 16 triangles. Spread
2 Tbsp. melted butter or margarine evenly over rolls. Sprinkle 1 c.
Cinnamon Chips evenly over rolls; gently press chips into dough. Roll
from shortest side of triangle to opposite point.
Place rolls, point side down, on ungreased cookie sheet. Bake 8 to 10
minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve
warm.
Makes 16 crescents
Cinnamon Drizzle: Melt 2/3 c. chips with 1 1/2 tsp. shortening.
CROCKPOT COUNTRY RIBS
1 1/2 cups barbecue sauce, divided
1/2 cup apricot jam
1 tablespoon soy sauce
4 pounds boneless country style pork spareribs
Combine 3/4 cup of barbeque sauce, apricot jam and soy sauce. Place
ribs in crock pot. Pour sauce over ribs. Cover and cook on LOW for 8-9
hours. Stir in remaining barbecue sauce 15 minutes before serving.
Cover and cook an additional 15 minutes until heated through.
BOURBON CHICKEN
Serves:4
Ingredients
1 chicken, cut into pieces
1 cup (225 ml) bourbon whiskey
1/2 cup (125 ml) dark brown sugar
1 cup (225 ml) ketchup
2 tsp (10 ml) Worcestershire sauce
1/4 cup (60 ml) white vinegar
1 tbsp (15 ml) fresh lemon juice
3 cloves garlic, minced
1/2 tsp (2 ml) dry mustard
salt and pepper to taste
Preparation
Grill chicken until partially done.
While chicken is grilling mix the other ingredients.
Brush chicken with a thin coating of glaze. Continue to baste when
turning chicken. Watch chicken carefully to ensure that the glaze does
not burn.
Bone-in chicken is better than boneless for this recipe.
CREAM OF CHICKEN SOUP
This is perfect for a low-fat meal. Serve
with a nice tossed
salad.
1 teaspoon olive oil
1 stalk celery, sliced
1/4 cup sliced green onions
1/4 cup flour
2 cups skim milk
1 (10 3/4 ounce) can reduced sodium chicken broth
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup shredded carrots
2 boneless, skinless chicken breasts, cooked and chopped
3/4 cup shredded reduced fat cheddar cheese
Heat oil in a medium sauce pan over medium heat. Add celery and green
onions and sauté until tender. Combine flour and milk in a small
container with a tight fitting lid. Shake well to combine. Add milk and
flour mixture, chicken broth, Worcestershire sauce and pepper and
carrots and heat until thickened and bubbly. Stir in chicken and cheese
and cook over low heat until cheese melts completely.
Makes 4 servings
Serving size: 12 ounces
Nutrients per serving: Calories: 279 Total fat: 5 grams (17% of
calories) Saturated fat: 2 grams Cholesterol: 78 mg Sodium: 470 mg
Carbohydrate: 15 grams (23% of calories) Protein: 39 grams (59% of
calories) Dietary fiber: 1 gram
EASY APPLE CRISP
5 to 6 c. peeled, sliced cooking apples
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rolled oats
3/4 c. packed brown sugar
1/2 to 1 tsp. cinnamon
Spread apples in a 9x9 inch baking pan. Cut butter into remaining
ingredients until the mixture resembles coarse crumbs. Sprinkle over
apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm. Let stand
10 minutes before serving
Yield: 6-8 servings.
CHIPPED BEEF CHEESE BALL
8 oz. cream cheese, softened
1 pkg. corned beef (or chipped beef), chopped
1 Tbs. mayonnaise
4 green onions, chopped (save green tops)
1//2 tsp. garlic powder
1 Tbs. lemon juice
Mix all ingredients, mold into ball, and roll into tops of green
onions. Chill. Serve with crackers.
FANTASY SALAD
1 large can crushed pineapple, drained
2 pkgs Philadelphia cream cheese
1 small pkg vanilla Jello instant pudding
1 cup walnut pieces
2 cups Kraft miniature marshmallows
Combine pineapple and softened cream cheese with a mixer on low speed
until well blended. Add vanilla pudding and mix on low. Stir in walnuts
and marshmallows. Refrigerate until chilled.
Serves 6.
COUSCOUS WITH MUSHROOMS
1-1/4 cups water
2 tablespoons butter
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked couscous
1 can (7 ounces) mushroom stems and pieces, drained
In a large saucepan, bring the water, butter, bouillon, salt and pepper
to a boil. Stir in couscous and mushrooms. Cover and remove from the
heat; let stand for 5 minutes. Fluff with a fork.
Yield: 4 servings.
Source: Taste of Home´s Simple & Delicious
STRAWBERRIES STUFFED WITH VANILLA CREAM
CHEESE
20 strawberries
10 ounces cream cheese, softened
1 T whipping cream
2 T sugar
1 T vanilla
1/2 c slivered almonds
Directions:
Wash and core strawberries. Cut a small section off the bottom of each
berry so that they can stand upright on your serving platter.
Blend cream cheese and cream to a smooth consistency. Add sugar and
vanilla, then place in pastry bag or ziploc baggie with a hole cut in
one corner. Pipe cream cheese mixture into each strawberry to where
they are slightly overflowing with cheese. Feel free to make a cute
design at the top if you so desire.
Chill strawberries in fridge until ready to serve. Top with slivered
almonds prior to serving.
TOMATO PIE
Serves 6-8
Ingredients:
1 (9-inch) deep-dish pie shell
4 large tomatoes, sliced
1 large sweet onion, sliced very thin
1/2 lb. hot Italian sausage, crumbled, fried and drained
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 cup finely slivered fresh basil
Procedure:
Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with
paper towel to remove some of the juice. In alternating layers, fill
the pie shell with the tomatoes, onion, sausage and basil, reserving
some basil to garnish. In a small bowl, mix the cheeses with the
mayonnaise and spread over pie. Cover loosely with aluminum foil and
bake for 30 minutes. Remove foil and bake for 30 minutes more. Garnish
with fresh basil slivers. Can be served hot or cold.
Source: Tennessee
Farm Bureau
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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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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