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A
to Z
Recipes
March 21, 2010
Always
something to make you think,
laugh and cook.
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If
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Good
afternoon
and welcome to your Sunday edition of A to Z Recipes
Newsletter. I'm late in getting an issue out today but
getting one out with Sunday's date is about all I could do this time.
I'm back to working days (thank you, Jesus!) but
threw in a 12-hour night watch last night. Oh, I am not complaining...
the overtime is much needed, but it really messes with my system(s).
All of them. So when I got home from work this morning I did something
I (almost) never do on days I have an issue due (and with time to
attend Mass, shame on me). I slept! And email is
my middle name... there is so much in my inbox. And only a few asking
about the whereabouts of this newsletter so I thank you for your
patience.
We stopped doing the "Birthday Babies" section this
year because so many folks took advantage of it, sending in names,
dates, etc. for distant relatives, and rarely in one, concise email,
and not following rules and simple instructions. I would have to email
back and forth for weeks to get the information complete. It was simply
too much for me to handle (and something seemingly so simple to do,
darn it!). Any way, every once in a while I mention a birthday baby
because they are extrememly important to this publication or me
personally. Tuesday is the birthday of 2 such people: Gloria C. in Notre Dame, New Brunswick,
Canada, who is my oldest e-pal, and Marty in Tell City, Indiana,
who has shared some of the very best recipes with us over the years. Happy
Birthday, gals!
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.
They say 'better late than never' and it is true... usually! I think
the recipes shared in today's issue are very much worth the wait. And I
hope you will join in on the fun by sharing a recipe or two of your
own. I thank you in advance.
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010 Las Vegas Bling! is outlined right here.
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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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Amish
Computer Virus
~Shared by Mary H., Montreal, Canada
My heart sank as I read the spam that began, "By opening
this e-mail, you have activated the Amish computer virus."
Then I realized that not only was my computer in jeopardy,
so was my reputation as it continued, "Since the Amish don't
have computers, this works on the honor system. Please
delete all your files. Thank you."
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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Why
Go
To Church?
~Shared by Rusty, Leesburg, FL
A Church goer wrote a letter to the editor of a newspaper and
complained that it made no sense to go to church every Sunday. "I've
gone for 30 years now," he wrote, "and in that time I have heard
something like 3,000 sermons. But for the life of me, I can't remember
a single one of them. So, I think I'm wasting my time and the pastors
are wasting theirs by giving sermons at all."
This started a real controversy in the "Letters to the Editor" column,
much to the delight of the editor. It went on for weeks until someone
wrote this clincher:
"I've been married for 30 years now. In that time my wife has cooked
some 32,000 meals. But, for the life of me, I cannot recall the entire
menu for a single one of those meals. But I do know this.. They all
nourished me and gave me the strength I needed to do my work. If my
wife had not given me these meals, I would be physically dead today.
Likewise, if I had not gone to church for nourishment, I would be
spiritually dead today!" When you are DOWN to nothing.... God is UP to
something! Faith sees the invisible, believes the incredible and
receives the impossible! Thank God for our physical AND our spiritual
nourishment!
"When Satan is knocking at your door, simply say, "Jesus, could you get
that for me?
GOD BLESS AMERICA !
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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Making
Quiche More Interesting
~Shared by Marilyn, OH
Tired of making the same old quiche?
Give it a new zip by adding chopped almonds, ground pecans or grated
cheese to the crust.
How to Make Homemade Applesauce
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
You think making and canning your own applesauce is difficult or
expensive? Not at all! Here's how to do it,
complete instructions in easy steps and completely illustrated. The
applesauce will taste MUCH better than anything you've ever had from a
store, and by selecting the right apples, it will be so naturally-sweet
that you won't need to add any sugar at all. Prepared this way, the
jars have a shelf life of 18 months to 2 years, and require no special
attention.
Here is a downloadable step-by-step tutorial. It is in PDF format:
http://www.pickyourown.org/pdfs/How_to_Make_Homemade_Applesauce.pdf
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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A
Ritual of Spring
~Shared by Jim D., WA
Has it become suddenly apparent that your house resembles a college
dorm room?
Here are a few of the tell-tell signs.
1. Your front door has more fingerprints than the FBI.
2. The dust mites are having an anniversary party under your bed.
3. You are wearing clothes from the floor of the closet - inside out
4. Your family is eating off paper plates so you don't have to open the
cabinets.
5. You need a gas mask when you open the refrigerator.
6. The kids can't find their toys -- in fact they can't find the toy
box.
7. The garbage disposal is coughing.
8. You can't find the cordless phone unless it rings.
9. You can't turn on the ceiling fan without creating a dust storm.
10. Your chore for the day is to find the vacuum cleaner bags -- and
the vacuum cleaner.
11. The remote control has been lost in a sofa crack since the end of
football season.
12. The kitty litter is a concrete block.
13. The cat has been missing for three days.
14. There is something solid and black in the bottom of the coffeepot.
15. You can't decide whether to clean the windows or just buy mini
blinds.
16. The dog has offered to loan you his doghouse.
17. The mail hasn't been opened since last tax season.
18. The piles of magazines may fall over and bury you.
19. You are afraid to turn on the oven because bugs may be raising a
family in there.
20. You wonder if a hose down would ruin the carpets.
21. There is something sprouting in the dishwasher.
22. The washing machine reminds you of a concrete mixer.
23. You introduce your kids as the three little pigs.
24. You can't go outside because fresh air makes you dizzy.
25. It seems easier to move than to clean the house.
Fish Story
~Shared by Pammie, Swanton, OH
Finally got around to going fishing this morning but after a while I
ran out of worms. Then I saw a cottonmouth snake with a frog in his
mouth, and frogs are good bass bait. Knowing the snake couldn't bite me
with the frog in his mouth, I grabbed him right behind the head, took
the frog and put it in my bait bucket. Now the dilemma was how to
release the snake without getting bit. I grabbed my bottle of Jack
Daniels and poured a little whiskey in its mouth. His eyes rolled back
and he went limp. I released him into the lake without incident and
carried on my fishing with the frog.
A little later, I felt a nudge on my foot. There was that same damn
snake with two frogs in his mouth.
Anger Management
~Shared by Jim D., WA
A husband asks his wife, 'You never argue when I get mad at you. How do
you always control your anger?'
'I clean the toilet,' she replies.
'How does that help?' he asks.
'I use your toothbrush.'
Striking Evidence!
~Shared by Mary H., Montreal, Canada
Evidence has been found that William Tell and his family were avid
bowlers. Unfortunately, all the Swiss league records were destroyed in
a fire, and so we'll never know for whom the Tells bowled.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
DOUBLE
CHEESE DILL ROLLS WITH DIJON MUSTARD GLAZE
~Shared by Doe, Oliver, B.C., Canada
Makes 18 rolls preheat 375
1 1/4c water
1 tsp salt
1 tbsp sugar
3 1/4 c flour
1/3 c buttermilk powder
3/4 c old cheddar
2 tbsp parmesan
1/2 tsp dill seeds
1 tsp yeast
Measure ingred into baking pan, select dough cycle. Remove dough to a
lightly floured surface, cover with lg bowl, let rest 10-15 mins.
Choose shaping & finish.
Fan Tans- Divide dough into 3 portions. Roll out each into a 9 inch
square. Brush with 1 tbsp melted butter. With sharp knife, cut each
square into 6 strips. Make 3 stacks of 6 strips each. Cut each stack
into 6- 11/2 inch pcs. Place fan tans cut side up, into 18 lightly
greased muffin tins. Cover, let rise 30-45 mins. Finish as desired.
Bake at 375 for 15-20 mins.
Dijon- Mustard Glaze- Combine 1 egg & 1 tbsp dijon. Lightly
brush over the risen rolls just before baking.
Tip- Try the glaze used here on any cheese bread, or hearth bread or
rolls.
BREAD BOWL FONDUE
~Shared by Barb, Chula Vista, CA
It's not the traditional cheese fondue you are accustomed to, but it's
every bit as good. We've even found a great-tasting way to ham it up.
One bite and there's no denying that this medley will melt in your
mouth.
Ingredients:
1 (1 lb.) loaf round bread
8 oz. cheddar cheese, cubed
2 cups sour cream
1 (8 oz.) pkg. cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 oz.) can chopped green chilies
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted fresh vegetables
Methods/steps:
Cut the top fourth off the loaf of bread; set top aside.
Carefully hollow out bottom, leaving a 1/2-in. shell.
Cube removed bread; set aside.
In a bowl, combine the process cheese, sour cream and cream cheese.
Stir in the ham, green onions, chilies and Worcestershire sauce.
Spoon into bread shell; replace top.
Wrap tightly in heavy-duty foil and place on a baking sheet; bake at
350 degrees for 60-70 minutes or until the filling is heated through.
Meanwhile, toss reserved bread cubes with oil and butter. Place in a
15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until
golden brown, stirring occasionally.
Unwrap loaf and remove bread top; stir filling.
Serve with vegetables and toasted bread cubes.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
SHORT RIBS (OR COUNTRY RIBS) WITH CHIPOTLES
~Shared by Vicki, Sarasota, FL
4 lb. Short ribs
1 large sliced onion
2 or 3 Chipotle chilies (dry or in adobado sauce)
2 1/2 cups beef broth (divided use)
In a Dutch oven, arrange 4 lb. Short ribs, 1 large sliced onion, 2 or 3
Chipotle chilies (dry or in adobado sauce). Add 1 cup beef
broth (I use chicken if making this w/ country ribs). Cover
tightly and bake 400º for 3½ hours. Uncover and bake 15 more
minutes to brown meat. Remove ribs and onion, and add 1½ cups beef
broth, and scrape up all the bits.
Serve w/ mashed potatoes, or inside a pita or tortilla.... Yummy!!
Source: Sunset Magazine 11/88
NO BAKE PEANUT-CHOCOLATE BROWNIES
~Shared by Johnny, LA
4 cups graham cracker crumbs
1 cup peanuts -- chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract
Combine first 4 ingredients with a pastry blender. In a small saucepan,
melt the chocolate chips and milk over low heat, stirring constantly
until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set
aside. Pour remaining chocolate mixture over crumb mixture and stir
until well blended. Spread evenly in a greased 9-inch square baking
pan. Frost with the reserved chocolate mixture. Chill for about 1 hour.
Makes about 2 dozen.
Source: Wildduck
COLD ROASTED MOROCCAN SPICED SALMON
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard,
nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray.
Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin
with the spice mix, then place the salmon skin-side down on the
prepared baking sheet. Sprinkle the remaining spice mix evenly over the
salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12
minutes. Remove from oven and allow to stand at room temperature for 15
minutes. The salmon will still be rare when removed from the oven, but
will continue to cook as it rests. After 15 minutes, wrap the fish
tightly with foil and refrigerate for at least 2 hours before serving.
PEANUT BUTTER COCONUT EASTER EGGS
~Shared by Linda H., Rosharon, TX
2 c. graham cracker crumbs
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square
Mix margarine (soften) with peanut butter; add flaked coconut, then add
graham cracker crumbs, then mix in 10x sugar with hands. Form into egg
shapes. Melt chocolate chips and paraffin wax over low heat. Dip and
cover eggs; set on wax paper
SOUTHWEST PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)
Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or
4-quart crockery cooker. Add chili beans and salsa. Cover; cook on
high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When
that step is complete, turn to high-heat setting, if necessary. Stir in
corn. Cover and cook 30 minutes longer on high-heat setting. Serve over
rice. Sprinkle with cilantro, if desired.
For all-day cooking: Substitute 8 boneless pork chops for the 6 rib
chops. (When cooked this long, chops with bone may leave bony fragments
in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2
hours. Turn to high-heat setting. Stir in corn. Cover and cook 30
minutes longer. Serve as above.
TOMATO & AVOCADO SALSA
~Shared by Jim D., WA
Active Time: 10 Minutes
Total Time: 10 Minutes
Makes: about 1 1/2 cups
You’ll love this quick and delicious salsa so much, you’ll want to make
it for every Taco Night.
INGREDIENTS
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
DIRECTIONS
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper
in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Nutrition Information
about 1 1/2 cups - Facts Per Serving:
Calories: 9 Fat. Total: 1g Carbohydrates, Total: 1g
Cholesterol: 0mg Sodium: 13mg Protein: 0g
Fiber: 0g % Cal. from Fat: 100% Fat, Saturated: 0g
Source: EatingWell Magazine
PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED
PEPPER-CHIVE AIOLI
~Shared by Treva, NC
12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg,
mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup
panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into
24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake
in panko to coat on all sides, pressing gently to make crumbs adhere.
Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to
18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a
dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter
with fresh chives. Serve hot.
Notes: The Japanese-style coarse bread crumbs called panko are
available in many well-stocked supermarkets and in Asian grocery
stores. You can make the aioli up to 2 days ahead and the crab cakes
through step 3 up to 4 hours ahead; in both cases, cover and chill.
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise,
1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced
fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.
Makes about 1/2 cup.
Yield: Makes 24 crab cakes; 8 servings
CALORIES 206 (61% from fat); FAT 14g (sat 2.2g); CHOLESTEROL 79mg;
CARBOHYDRATE 7.6g; SODIUM 290mg; PROTEIN 11g; FIBER 0.5g
Source: Sunset, JANUARY 2002
GIRL SCOUT CHOCOLATE MINT COOKIES
(Copycat)
~Shared by Rusty, Leesburg, FL
2 cups mint chocolate chips
70 Ritz crackers
Melt the mint chocolate chips in the microwave. Dip crackers, one at a
time, into the chocolate. Lay on wax paper to set. Store in airtight
container.
SPANISH PORK CHOPS
~Shared by Leasa, IA
Courtesy of Esther Werner
Brown 6 pork chops and season with salt and pepper. Mix
together:
1/4 C ketchup
1 t dry mustard
Spread on browned chops. Combine the following:
1/4 C vinegar
1/2 C water
2 T sugar
Pour over chops. Using a pan with a tight fitting lid, simmer
45 minutes or until done.
(I recommend an electric frying pan)
Source: The St. Paul Lutheran Church cookbook, 1981
LOUISIANA HOT SAUCE
~Shared by Johnny, LA
3 cups stemmed, finely chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. salt
Simmer over medium heat until very soft, stirring occasionally. Remove
and mash with potato masher. Press mixture through a sieve to leave
skin and seeds. Discard solids. If this is too thick to pour add
vinegar and salt to consistency.
Bottle or can in jar.
This will last 6 weeks or so on the shelf, but a very long time when
refrigerated.
YUMMY PINK PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 liters cranberry ginger ale
1 gallon raspberry sherbet
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next
scoop raspberry sherbet into bowl. Then pour the other 2 liters of
chilled cranberry ginger ale over sherbet. Serve.
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
~Shared by Linda H., Rosharon, TX
2 tablespoons olive oil
1 2/3 cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
1/2 pound turkey sausage
1/4 cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 1/2 tablespoons balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C). Coat a
roasting pan with the olive oil. Place the squash and onion
in the pan, and season with salt and pepper. Roast 30
minutes, or until squash is tender.
Bring a large pot of lightly salted water to a boil. Place
penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and
drain.
In a large skillet over medium heat, cook the turkey sausage until
evenly brown. Transfer the cooked squash and onion and the cooked pasta
to the skillet. Gradually pour in the cream. Season with
sage. Continue cooking until heated through. Mix in
garlic. Transfer to a large bowl, and toss with balsamic
vinegar to serve.
COCONUT BLACK WALNUT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
2 cups of sugar
1/2 teaspoon of baking powder
1 cup cooking oil
1 cup buttermilk
4 eggs, beaten
1 cup of chopped black walnuts
3 cups of flour
1 cup of flaked coconut
1/2 teaspoon of salt
2 teaspoons of coconut extract
1/2 teaspoon of baking soda
Combine the sugar, oil and eggs and beat well. Combine the dry
ingredients and add to sugar mixture alternately with the
buttermilk. Stir in the nuts and the coconut
extract. Bake at 325 degrees for 1 hour and 5 minutes in a
greased and floured tube pan. Pour hot coconut syrup over hot
cake.
Coconut Syrup
1 cup sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon of coconut extract
Mix together and boil for 5 minutes.
PROSCIUTTO-WRAPPED SCALLOPS WITH SPINACH
~Shared by Jim D., WA
Makes 4 servings
Ingredients
12 large dry sea scallops (about 1 pound; see Note)
¼ teaspoon lemon pepper
1 ¼ ounces very thinly sliced prosciutto (about 3 slices), cut into 12
long strips
3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Freshly ground pepper to taste
12 ounces baby spinach
Instructions
1. Place rack in upper third of oven; preheat broiler. Coat a large
baking sheet with cooking spray.
2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1
piece of prosciutto around each scallop. Thread 3 scallops crosswise
onto each skewer (securing the prosciutto to the scallop) and place on
the prepared baking sheet. Broil until just cooked through, about 6
minutes.
3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a
medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
4. Place spinach in a colander and rinse under cold water. Heat a large
skillet over medium heat. When hot, add handfuls of spinach (with water
still clinging to it) to the pan and cook, stirring, until just wilted,
2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to
coat with the vinaigrette. Divide the spinach among 4 plates and top
each portion with 3 scallops. Drizzle the scallops with the reserved
vinaigrette.
Tips
Equipment: Four 10-inch metal or bamboo skewers
Note: Be sure to buy 'dry' sea scallops (scallops that have not been
treated with sodium tripolyphosphate, or STP). Scallops that have been
treated with STP ('wet' scallops) have been subjected to a chemical
bath and are not only mushy and less flavorful, but will not brown
properly.
Nutrition Information
Per serving: 239 calories; 14 g fat (3 g sat, 8 g mono); 47 mg
cholesterol; 6 g carbohydrate; 23 g protein; 2 g fiber; 620 mg sodium;
782 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Magnesium (31% dv),
Folate & Vitamin C (30% dv), Potassium (22% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 2 fat
Source: EatingWell.com
PORK CHOPS OREGANATA
~Shared by Treva, NC
While the pork marinates, prepare a warm bulgur salad.
Combine 3 cups hot cooked bulgur and 5 ounces baby spinach; cover and
let stand 15 minutes or until spinach wilts. Stir in 1 cup halved
cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons
extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black
pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
3 garlic cloves, minced
4 (4-ounce) boneless pork chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork,
turning to coat. Let stand 30 minutes, turning pork occasionally.
2. Preheat broiler.
3. Remove pork from baking dish; discard marinade. Sprinkle pork evenly
with salt and pepper. Place pork on a broiler pan coated with cooking
spray. Broil 4 minutes on each side or until done.
Yield: 4 servings (serving size: 1 chop)
CALORIES 168 (0.0% from fat); FAT 6g (sat 1.9g,mono 2.7g,poly 0.5g);
IRON 1.1mg; CHOLESTEROL 78mg; CALCIUM 16mg; CARBOHYDRATE 0.2g; SODIUM
283mg; PROTEIN 26.5g; FIBER 0.0g
Cooking Light, JANUARY 2009
VENISON MEAT LOAF
~Shared by Larry J., Spring Hill, TN
Try a unique spin on a traditional favorite
INGREDIENTS:
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup
TO PREPARE:
1. Combine venison, sausage, cracker crumbs, and onions; mix
well.
2. Add milk, eggs, barbecue sauce, salt, pepper, and half of
tomato sauce to meat mixture. Combine well and form into loaf.
3. Bake in 350 degree oven for 30 minutes.
4. Top with remaining tomato sauce and catsup. Bake
1 hour or until done.
HINT: Antelope, elk, or moose may be substituted for venison.
SERVINGS: 8
Source: "To
Market, To Market Cookbook" by The Junior League of
Owensboro, KY
JAPANESE CHICKEN SALAD
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons sugar
3/4 cup vegetable oil
3 tablespoons sesame oil
4 tablespoons seasoned rice vinegar
2 tablespoon soy sauce
2 tablespoons grated fresh gingerroot
1 package (3 ounces) Ramen soup noodles, uncooked*
5 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1/4 cup thinly sliced green onion
2 cups cooked, shredded chicken
1 1/2 cups toasted slivered almonds
2 cups pea pods, blanched
In a small bowl, combine sugar, oils, vinegar, say sauce and ginger;
mix well. Removes noodles form package, reserving reasoning
package for future use. Marinate noodles in dressing mixture
about 1 hour or until tender.
Meanwhile, in large bowl, combine remaining ingredients except pea
pods. When noodles are tender pour noodles and dressing over
vegetables, tossing to combine.
To serve, arrange pea pods on large serving platxter and spoon salad
into center.
Servings: About 4.
COHEN'S STRATA
~Shared by Johnny, LA
Cohen's strata would be a great breakfast for guests. Canadian bacon,
English muffin and farmhouse cheddar strata.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
6 ounces Canadian bacon, cut into medium dice
1 large leek, white part only, sliced thin
2 teaspoons fresh thyme, de-stemmed and chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 eggs, whisked
3 cups half and half or milk
2 tablespoons Creole mustard
¼ cup fresh chives, thinly sliced
¾ cup farmhouse sharp cheddar, finely grated
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 English muffins, split and toasted
¼ cup grated Parmesan cheese
Softened butter
In a large saute pan over medium heat, add oil and Canadian bacon. Cook
for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt
and pepper. Cook until the leeks are wilted and translucent. Remove
from heat and cool completely.
In a large mixing bowl, whisk together the eggs, half and half, Creole
mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼
teaspoon black pepper.
Butter an 8- by 8-inch square baking dish. Layer the English muffins in
a shingled pattern, cut side down. Mix the cooled Canadian bacon
mixture into the egg mixture. Ladle the combined mixture over the
English muffins. Cover, weight with a plate and refrigerate overnight.
In the morning, remove baking dish from the refrigerator and top with
Parmesan cheese. Place in the middle rack of a preheated 350-degree
oven. Bake for 1 hour and 30 minutes or until the tip of a knife,
inserted in the middle of pan, comes out clean. Let rest for 10 minutes
before serving.
CHERRY CHICKEN SALAD SANDWICH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Combine chicken, cherries and onions in a large bowl; mix well. In
another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour
over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.
Spoon chicken salad onto sliced croissants; top with lettuce. Garnish
with parsley, if desired.
Makes 2 to 4 servings, depending on size of croissants.
Source: http://groups.yahoo.com/group/sandwichtime
SAUSAGE RISOTTO
~Shared by Linda H., Rosharon, TX
Baked risotto with no stirring!
(My adaptation of a recipe from Family Circle Mag. 9-07 LCH)
2 Tbsp Olive Oil
1 c. chopped onion
½ lb Italian sausage with casing removed
1 C risotto (Arborio rice)
2 C beef broth
1 14 oz. pack of crushed tomatoes
1 2/3 C. water
1 C. frozen peas
1 Tbsp Italian seasoning
Salt and Pepper to taste
Saute onion and sausage in oil over Medium high heat for 6
minutes. Add rice and cook 1 minute. Add liquids
peas, tomatoes and seasonings. Bring to a simmer.
Cover. Bake at 350 degrees for 20 minutes. To serve
stir in 1 C. Parmesan cheese.
OLD-FASHIONED POTATO PANCAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Good ole potato pancakes..what could be better, quicker and more
economical? This delicious simple recipe makes a meal, or an appetizer.
Try this out on your family...
4-6 servings
22 minutes
15 mins prep
6 medium potatoes
1 small onion
2 eggs, slightly beaten
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1/2 teaspoon baking powder
1/4 cup cooking oil
Peel and grate potatoes and onion, place in bowl and cover; set aside
for 10 minutes.
Liquid will run from the potato/onion mixture.
TOMATO-BASIL SKEWERS
~Shared by Jim D., WA
Makes 16 pieces
Ingredients
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil for drizzling
Coarse salt & freshly ground pepper to taste
Instructions
Thread mozzarella, basil and tomatoes on small skewers. Drizzle with
oil and sprinkle with salt and pepper.
Nutrition Information
Per piece: 46 calories; 3 g fat (2 g sat, 0 g mono); 8 mg cholesterol;
1 g carbohydrate; 3 g protein; 0 g fiber; 217 mg sodium; 34 mg
potassium.
What you get: Calcium, protein, vitamin C, potassium.
0 Carbohydrate Servings
SATAY CHICKEN PIZZA
~Shared by Treva, NC
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese
Heat oil in a skillet over high heat. Saute chicken pieces in hot oil
for 6 to 7 minutes. Do not overcook!
Preheat oven to 425 degrees F (220 degrees C).
To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle
1/4 of the browned chicken and 1/4 of the scallions on top of each. Top
each 'pizza' with 1 slice cheese. Place on a lightly greased cookie
sheet and bake in the preheated oven for 10 to 12 minutes, until the
cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of
oven before you cut with a pizza cutter.
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ADOBO
PORK CHOPS
~Shared by Maggie, TX
6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1
3/4 pounds total)
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced
1. Trim fat from chops. Place chops in a plastic bag set in a shallow
dish. For marinade, in a small bowl combine brown sugar, oil, orange
juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red
pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag.
Marinate in the refrigerator for 2 hours to 24 hours, turning
occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops
on the rack of an uncovered grill directly over medium coals for 12 to
15 minutes or until chops are done (160 degrees F), turning once
halfway through grilling. (For a gas grill, preheat grill. Reduce heat
to medium. Place chops on grill rack over heat. Cover and grill as
above.)
Makes 6 servings
Nutrition Facts Per Serving:
Calories 189
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 71
Sodium (mg) 171
Carbohydrate (g) 3
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 5
Calcium (DV%) 3
Iron (DV%) 6
Diabetic Exchanges
Very Lean Meat (d.e.) 4
Fat (d.e.) 1
Source: Better Homes & Gardens Magazine
MAKEOVER MOIST FUDGY BROWNIES
~Shared by Treva, NC
These makeover brownies are still rich and moist and full of the
chocolaty goodness of the original recipe. The changes cut the calories
by more than a quarter, fat by nearly half and saturated fat and
cholesterol by about 60%.—Taste of Home Test Kitchen, Greendale,
Wisconsin
SERVINGS 18
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
INGREDIENTS
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
2 eggs
3/4 cup sugar
1/2 cup packed brown sugar
2 jars (2-1/2 ounces each) prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans, toasted
1 teaspoon confectioners' sugar
DIRECTIONS Melt chocolate chips and butter; stir until smooth. In a
bowl, combine eggs, sugars, baby food, oil, vanilla and chocolate
mixture. Combine the flour, cocoa, baking soda and salt. Add to the
chocolate mixture; mix well. Stir in nuts. Spread into a 13-in. x 9-in.
baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Cool on a
wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.
Nutrition Facts: One brownie equals 221 calories, 31 g carbohydrate, 3
g protein, 11 g fat (4 g saturated fat), 31 mg cholesterol, 86 mg
sodium.
Diabetic Exchanges: 2 starch, 1-1/2 fat.
How it's accomplished: While replacing the cup of butter originally
called for with 1/4 cup of butter, 1/4 cup of canola oil and 2 jars of
prune baby food, you retain the fudgy texture of the original brownies
with only a fraction of the fat.
Also, by substituting baking cocoa for some of the chocolate chips,
reducing the number of eggs and lowering the amount of nuts, you can
further lower the amount of fat.
By making these overall changes, you can cut calories by more than a
quarter, fat by nearly half and saturated fat and cholesterol by about
60%. The makeover brownies are still rich and moist and full of the
chocolaty goodness of the original recipe.
Source:
Taste
of Home
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MANGO
FRAPPE
~Shared by Mary S., Nashville, TN
Yield: 3 cups (3 Servings)
INGREDIENTS
- 1 medium whole ripe mango (12 ounces), peeled and pitted
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1-1/4 cups club soda
- 2 ice cubes
DIRECTIONS
Puree the mango in a food processor or a blender. Add the
orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the
ice. Serve at once.
Nutritional Information Per Serving (1 cup): Calories: 83, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2
g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: The
New Family Cookbook for People With Diabetes
LEMON HERB CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 6 (3 ounce) boneless, skinless chicken breast halves
- Vegetable oil cooking spray
DIRECTIONS
In a 1-gallon self-closing plastic bag, combine oil, lemon juice,
herbes de Provence, black pepper, and chicken; seal the bag and shake
to coat. Refrigerate 30 to 60 minutes.
When you are ready to cook, spray a grill rack with cooking spray.
Preheat a gas grill to medium/medium-high or prepare a medium-hot fire
in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove chicken from marinade and discard marinade. Place chicken on the
grill and cook for 10 to 15 minutes or until chicken is cooked through
and no longer pink, and its juices run clear, turning once.
Nutritional Information Per Serving (3-oz half chicken breast):
Glycemic Index: (insignificant), Glycemic Load: (insignificant),
Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g, Dietary
Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
MELON WITH FRESH BERRY SAUCE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3-1/3 cups fresh or frozen (thawed and undrained)
raspberries or blackberries
- 1-1/2 tablespoons orange juice
- 1/2 teaspoon lemon juice
- Sugar substitute equal to 3 tablespoons sugar
- 1/2 cantaloupe melon
- 1/2 honeydew melon
DIRECTIONS
Place 2 cups of the berries and all of the orange juice and lemon juice
in a blender or food processor and process until smooth. Pour the
mixture into a wire strainer and use the back of a spoon to push the
mixture through the strainer and into a bowl. Discard the seeds. Stir
the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3
long wedges and then cut each wedge in half crosswise to make a total
of 12 shorter wedges. Using a sharp knife, slice each melon wedge
lengthwise toward the point without cutting completely to the end and
open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the
sauce on each plate with a cantaloupe and honeydew fan and garnish with
some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 85,
Carbohydrate: 21 g, Cholesterol: 0 mg, Fat: 0.2 g, Saturated Fat: 0 g,
Fiber: 3.3 g, Protein: 1.6 g, Sodium: 41 mg, Calcium: 17 mg
Diabetic Exchanges: 1-1/2 Carbohydrate
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
GRILLED PORTOBELLO MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- Salt and pepper to taste
- 4 medium portobello mushrooms, cleaned and stemmed
DIRECTIONS
In a small bowl, combine the vinegar, oil, garlic, salt, and pepper.
Heat a grill pan on high or prepare an outdoor grill on medium-high
heat with the rack set 6 inches from the heat source.
Add the portobello mushrooms, gill side down, to the hot grill pan or
grill rack. Brush the top of the mushrooms with the vinegar and oil
mixture. Grill the mushroom for 4-5 minutes and turn. Brush more of the
vinegar and oil mixture on the mushroom and continue to grill for 4-5
more minutes until it is cooked through.
Nutritional Information Per Serving (1 mushroom): Calories: 52, Fat: 4
g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 5 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Italian
Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
MEXICAN BEEF STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1-1/2 pound lean sirloin steak, cut into 3-inch strips,
trimmed of all fat
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1 small red pepper, cut into thin strips
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon cumin
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the beef and saute
until the beef loses its pinkness. Drain any accumulated fat. Remove
the beef from the wok.
Add the garlic and onions and saute for 5 minutes. Add the red pepper
and saute for 5 more minutes.
Add the chili powder and lime juice to coat the vegetables. Add the
beef back to the skillet and add the cumin. Heat 1 more minute.
Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7
g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber:
1 g, Sugars: 3 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
SOPHISTICATED MUSHROOM BARLEY SOUP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup boiling water
- 1 package (1/2 oz) dried wild mushrooms, such as porcini
- 2 tablespoons margarine or butter, divided
- 3 onions, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cracked black peppercorns
- 1-1/2 pounds button mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups low-sodium beef stock
- 1 cup water
- 1 bay leaf
- 1/4 cup low-sodium soya sauce
- Finely chopped green onions or parsley (optional)
DIRECTIONS
In a heatproof bowl, combine boiling water and dried mushrooms. Let
stand for 30 minutes, then strain through a fine sieve, reserving
liquid. Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoon butter. Add onions
and cook until soft. Add garlic, optional salt and pepper and cook for
1 minute. Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over
medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute. Transfer
mixture to slow cooker stoneware. Add barley, reserved mushroom soaking
liquid, stock, water, bay leaf and soya sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf. Ladle into individual bowls and garnish with chopped
green onions or parsley, if using.
Nutritional Information Per Serving (1/8 of recipe):
Calories:138, Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g, Protein: 6 g,
Sodium: 627 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
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DEVONSHIRE
SANDWICH
~Shared by Johnny, LA
Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's
Mount Washington. Looking down, he could see Devonshire Street. It
worked out to be a good name for a sandwich!
Serves 1
Ingredients
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
1/2 cup butter, melted
1 cup flour
1/4 lb grated cheddar cheese
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
parmesan cheese
paprika
Directions
Preheat oven to 450 degrees. Fry bacon and remove from pan. Drain. Set
aside. Melt ¾ stick butter in deep pan and add flour, stirring
constantly. Add chicken broth. Stir. Add hot milk. Stir. Add cheese and
salt. Bring to boil. Reduce heat. Cook slowly for 20 minutes, stirring
constantly. Cool to lukewarm. Whip cheese sauce with wire beater until
smooth. Place 1 slice toast in a casserole dish and top with 3 slices
bacon. Add 5 slices turkey. Cover with the whipped cheese sauce.
Sprinkle with a little melted butter, Parmesan cheese, and paprika.
Bake 10-15 minutes until golden brown.
SHRIMP IN CILANTRO SAUCE
~Shared by Maggie, TX
Start to Finish: 30 min.
Ingredients
8 ounces fresh or frozen large shrimp in shells
2 tomatillos, husked, rinsed, and chopped (1/2 cup)
1/4 cup chopped onion
1 clove garlic, minced
1 fresh jalapeno or serrano pepper, seeded and finely chopped
2 teaspoons olive oil or cooking oil
1/4 cup chicken broth
1/4 cup lightly packed fresh cilantro sprigs
1/4 cup lightly packed fresh parsley sprigs
1-1/2 cups hot cooked rice
Tomato wedges (optional)
Cilantro sprigs (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp
aside.
2. For green sauce, in a medium skillet cook tomatillos, onion, garlic,
and jalapeno or serrano pepper in hot oil for about 5 minutes or until
onion is tender. Cool slightly.
3. Place tomatillo mixture in a blender container or food processor
bowl; add chicken broth, cilantro, and parsley. Cover and blend or
process until nearly smooth. Return mixture to skillet and heat through.
4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to
3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp
with sauce.
5.To serve, spoon shrimp mixture over rice. If desired, garnish with
tomato wedges and additional cilantro.
Makes 2 servings.
Make-Ahead Tip: Prepare the sauce as directed in Steps 2 and 3, except
do not return the sauce to the skillet. Cover and chill the sauce for
up to 2 days. To serve, place in a covered saucepan and heat over
medium heat until hot.
Note: Double the recipe to serve 4. Use a large skillet to cook the
tomatillo mixture.
Nutrition Facts
Calories 119,
Total Fat (g) 5,
Saturated Fat (g) 1,
Cholesterol (mg) 131,
Sodium (mg) 252,
Carbohydrate (g) 4,
Fiber (g) 4,
Protein (g) 15,
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
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CHICKEN
AND WILD RICE CASSEROLE
3 lbs. chicken breasts
1/2 cup water
1/2 cup cooking sherry
3/4 tsp. salt
1/4 tsp. curry powder
1 small onion, sliced
1/4 cup diced celery
1/2 lb. fresh mushrooms
1/4 cup butter
1 (6 oz.) pkg. Uncle Ben's wild and long grain rice with seasonings
1/2 cup sour cream
1/2 can condensed cream of mushroom soup
Place chicken in deep pot. Add water, sherry, salt, curry, onion and
celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour or
till chicken is tender. Remove from heat; strain broth and reserve.
Refrigerate chicken and broth. When chicken cools, remove meat from
skin and bones and cut into bite-sized pieces. Saute mushrooms in
butter until brown. Measure chicken broth with water, if necessary, to
equal amount on package for cooking firm rice. Cook and then combine
rice with chicken and mushrooms. Blend sour cream and soup, then toss
together with chicken. Pour into a 2-quart casserole and bake at 350
degrees for 1/2 hour.
Serves 5 to 6.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
PEACH CREME PIE
2-1/3 c. pitted, peeled, & sliced peaches
1-1/4 c. sugar
1/3 c. + 1 T. flour
1 c. milk
1 pinch of salt
Mix all ingredients and pour into ready made pie crust. Bake at 400F
for 30 minutes. Reduce heat to 350F and bake for 30 minutes. Let cool
before serving.
CREAMY MEATBALL CASSEROLE
This recipe is one that can be made by anyone as it uses pre-packaged
ingredients. For health concerns, you may want to use low-fat,
low-sodium varieties.
Makes: 6 servings
Prep: 15 minutes
Bake: 1 hour
Ingredients
1 10.75-ounce can condensed cream of mushroom soup or cream
of onion soup
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 20-ounce package refrigerated red-skinned potato wedges
1 16-ounce package (32) frozen cooked meatballs
1 16-ounce package frozen stir-fry vegetables (any
combination)
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine soup, milk,
sour cream, salt, and pepper. Stir in potatoes, meatballs, and frozen
vegetables.
2. Transfer mixture to an ungreased 3-quart rectangular baking dish.
Bake, covered, about 1 hour or until heated through.
Nutrition Facts
Calories 423, Total Fat (g) 28, Saturated Fat (g) 12, Cholesterol (mg)
37, Sodium (mg) 1291, Carbohydrate (g) 28, Fiber (g) 6, Protein (g) 17,
Source: Better Homes & Gardens Magazine
PEPPER CHICKEN
This is yummy, easy to make, peppers, chicken, mushrooms, and onion
served over rice.
2 tbs vegetable oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup ketchup
3 tbs light soy sauce (I used regular soy sauce)
1/8 tsp black pepper
2 tbs flour
1 large onion, cut into thin slices
2 green bell peppers, seeded, cored and cut into thin slices
4 oz can sliced mushrooms, drained
Cooked white rice for serving
1. Heat oil in a skillet. Add chicken cook 5 min.
2. In a bowl, whisk 1 cup water, ketchup, soy sauce and pepper, whisk
in flour.
3. Remove chicken from skillet. Stir in the water ketchup mixture and
bring to a boil, add chicken and the onion. Reduce heat to a simmer and
cook, covered 20 min.
4. Add peppers and mushrooms and simmer covered 15 more min. Serve with
rice.
Makes 4 servings.
ROMAN SUMMER SALAD
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until
thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to
cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper,
and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place,
slightly overlapping, on a serving plate. Spoon the olive and parsley
mixture over the tomatoes. Drizzle the reduced balsamic over the salad
and serve.
LEMON MUFFINS
I took my favorite parts of a few recipes and came up with this. I love
lemon and these muffins are very good. I like adding a teaspoon or so
of poppy seeds when adding the liquid ingredients, too!
4 egg yolks
1 cup butter (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten
Glaze:
3/4 cup confectioners' sugar
1/3 cup lemon juice
Preheat oven to 375 degrees F.
Beat together the egg yolks, butter, sugar and lemon juice in a food
processor using a plastic blade. Put the flour, baking powder, salt and
lemon rind into a large mixing bowl. Beat in the liquid ingredients,
then fold in the egg whites.
Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or
until muffins test done when a wooden pick inserted in the center comes
out clean. Cool in pans for 5 minutes before removing to wire racks.
Combine glaze ingredients; drizzle over muffins.
Makes approximately 2 dozen muffins.
TEX-MEX BREAKFAST BAKE
1/4 lb. bulk lean breakfast sausage
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
2 1/2 oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer
cheese
1/3 cup sour cream
1/4 cup chopped green onions (4 medium)
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original
or Buttermilk Biscuits
5 oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat oven to 350°F. Spray 8x8- or 11x7-inch (2-quart) glass baking
dish with cooking spray. In 10-inch skillet, cook sausage over
medium-high heat, stirring frequently, until no longer pink.
2. Meanwhile, in small bowl, mix 1/4 cup of the enchilada sauce, the
queso fresco, sour cream and onions; set aside. Pour remaining
enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut
each into 8 pieces. Gently stir dough pieces into enchilada sauce to
coat. Spoon mixture into sprayed dish; spread evenly.
3. Drain sausage on paper towels. Sprinkle sausage evenly on top of
biscuit pieces. Spread sour cream mixture evenly over top.
4. Bake at 350°F. for 30 to 35 minutes or until center is set and edges
are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack
cheese over top.
5. Return to oven; bake an additional 10 minutes or until cheese is
bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut
into squares.
SWISS CHEESE NOODLES
1 (8 ounce) package medium noodles, cooked and drained
1/2 pound Swiss cheese, grated
1 tablespoon onion juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup melted butter
1 pint sour cream
1/2 cup buttered crumbs
Add Swiss cheese to the hot noodles. Add onion juice, Worcestershire
sauce, soy sauce and butter. Cool.
Combine Swiss cheese mixture with sour cream. Mix lightly but
thoroughly. Place in buttered casserole. Top with crumbs. Bkae at 350
degrees F for one hour.
HAM N CHEESE POTATO BAKE
1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper
In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In
another bowl, combine sour cream, soups and pepper; add potato mixture
and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with
remaining cheese. Bake uncovered 60-65 minutes or until bubbly and
potatoes are tender. Let stand 10 minutes before serving.
BEER-MARINATED CHICKEN TACOS
Ingredients:
Marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each
Guacamole:
2 ripe Hass avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas (6 to 7 inches)
Directions:
To make the marinade:
In a small bowl, whisk the marinade ingredients. Place the thighs in a
large, plastic resealable bag and pour in the marinade. Press the air
out of the bag and seal tightly. Turn the bag to distribute the
marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours,
turning the bag occasionally.
To make the guacamole:
Scoop the avocado flesh into a medium bowl. Add the lime juice and
salt. Using a fork, mash the ingredients together. Cover with plastic
wrap, placing it directly on the surface to prevent browning, and
refrigerate until about 1 hour before serving.
Remove the thighs from the bag and discard the marinade. Grill over
Direct High heat until the meat is firm and the juices run clear, 8 to
10 minutes, turning once or twice. Cut the chicken into thin strips.
Warm the tortillas over Direct Medium heat for about 1 minute, turning
once. Pile the sliced chicken inside the tortillas. Top each with a
spoonful of guacamole. Serve warm.
Prep time: 20 minutes, Marinating time: 2 to 4 hours, Grilling time: 8
to 10 minutes
Serving Size: Makes 4 to 6 Servings
Source: Weber's Real Grilling
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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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