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A
to Z
Recipes
March 24, 2010
Always
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laugh and cook.
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Good morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I hope this finds you well and enjoying good weather. We've had some
wonderful weather with sunshine during the day and still cool-ish
temperatures at night. I love cold weather and truly hate to see it go,
but I could stand this for a few months!
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.
With improved weather comes more reason to heat up the kitchen with
fine cooking! There is a slew of recipes to get you started in today's
issue. Please join in on the fun by sharing a recipe or two of your own.
We'll see you here again on Sunday, 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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"Television
is a
device that permits
people who haven't anything to do,
to watch people who can't do anything."
~ Fred Allen
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
Quietness Of Strength
~Shared by Treva, NC
Sometimes in life we cannot show
The way we truly feel
We have to smile and just pretend
A facade that's far from real
Someone who pushes you to extremes
Or a person who isn't sincere
Sometimes you want to walk away
And act like you really don't care
They shouldn't take silence for weakness
For one day they may be surprised
Although they may think you're just a wimp
You may put tears in their eyes
The quietness of strength is a powerful thing
That may help you forgive though they're wrong
And although I know it's the hardest thing
Stooping to their level will not make you strong
Source: Elaine Hall
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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Garlic
Facts
~Shared by Luanne, FL
"Garlic -- an ageless ingredient with no boundaries -- Its history in
cooking and in medicinal remedies spans throughout the world from
Egypt, Greece and Rome, to Europe and the Orient."
Approximately 90 percent of the garlic grown in the United States is
grown in California.
"Egyptian slaves built the pyramids on a diet of garlic, bread and
water."
GARDEN TIP: The next time aphids are attacking your roses try
spraying them with a mixture of crushed garlic and water...watch them
drop.
GARLIC IN SPACE -- When the French joined a Soviet space mission in
late 1986, their menus caused an international stir. The French would
not go into space without garlic and apparently the ventilation system
couldn't dispel the aromas quickly enough for Soviet spacemen--which
led to some interesting diplomatic talks.
What Is Garlic?
Garlic (Allium Sativum) is a member of the Amaryllis family
(Amaryllidaceae), which also includes leeks, onions, and shallots. It
is a perennial with an underground bulb (head) composed of pungent
bulblets commonly called cloves.
The pungent flavor of garlic is caused by a chemical reaction which
occurs when the garlic cells are broken. The flavor is most intense
shortly after cutting or chopping. This chemical reaction cannot occur
after garlic is cooked, which is why smoked garlic is sweet and nutty
rather than pungent.
***
What would life be without garlic?
Our food would be very boring.
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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Out of
the Mouths of Babes
~Shared by Patricia, Charlevoix, MI
JACK (age 3) was watching his Mom breast-feeding his new baby sister...
After a while he asked: 'Mom why have you got two? Is one for hot and
one for old milk?'
STEVEN (age 3) hugged and kissed his Mom good night. 'I love you so
much that when you die I'm going to bury you outside my bedroom window.'
BRITTANY (age 4) had an ear ache and wanted a pain killer. She tried in
vain to take the lid off the bottle. Seeing her frustration, her Mom
explained it was a child-proof cap and she'd have to open it for her.
Eyes wide with wonder, the little girl asked: 'How does it know it's
me?'
SUSAN (age 4) was drinking juice when she got the hiccups. 'Please
don't give me this juice again,' she said, 'It makes my teeth cough..'
DJ (age 4) stepped onto the bathroom scale and asked: 'How much do I
cost?'
CLINTON (age 5) was in his bedroom looking worried When his Mom asked
what was troubling him, he replied, 'I don't know what'll happen with
this bed when I get married. How will my wife fit in it?'
MARC (age 4) was engrossed in a young couple that were hugging and
kissing in a restaurant. Without taking his eyes off them, he asked his
dad: 'Why is he whispering in her mouth?'
TAMMY (age 4) was with her mother when they met an elderly, rather
wrinkled woman her Mom knew. Tammy looked at her for a while
and then asked, 'Why doesn't your skin fit your face?'
JAMES (age 4) was listening to a Bible story. His dad read: 'The man
named Lot was warned to take his wife and flee out of the city but his
wife looked back and was turned to salt.'Concerned, James asked: 'What
happened to the flea?'
The Sermon I think this Mom will never forget
This particular Sunday sermon...'Dear Lord,' the minister began, with
arms extended toward heaven and a rapturous look on his upturned face.
'Without you, we are but dust...' He would have continued but at that
moment my very obedient daughter who was listening leaned over to me
and asked quite audibly in her shrill little four year old girl voice,
'Mom, what is butt dust?'
Why Am I Married?
~Shared by Jim D., WA
You have two choices in life:
You can stay single and be miserable,
Or get married and wish you were dead.
*
At a cocktail party, one woman said to another,
'Aren't you wearing your wedding ring on the wrong finger?'
'Yes, I am. I married the wrong man.'
*
A lady inserted an ad in the classifieds:
'Husband Wanted'.
Next day she received a hundred letters.
They all said the same thing:
'You can have mine.'
*
When a woman steals your husband,
There is no better revenge than to let her keep him.
*
A woman is incomplete until she is married.
Then she is finished.
*
A little boy asked his father,
'Daddy, how much does it cost to get married?'
Father replied, 'I don't know son, I'm still paying.'
*
A young son asked,
'Is it true Dad, that in some parts of Africa
A man doesn't know his wife until he marries her?'
Dad replied, 'That happens in every country, son.'
*
Then there was a woman who said,
'I never knew what real happiness was until I got married,
And by then, it was too late.'
*
Marriage is the triumph of imagination over intelligence.
*
If you want your spouse to listen
And pay strict attention to every word you say
-- talk in your sleep.
*
Just think, if it weren't for marriage,
Men would go through life thinking they had no faults at all.
*
First guy says, 'My wife's an angel!'
Second guy remarks, 'You're lucky, mine's still alive."
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:
EASTER
BREAD
~Shared by Treva, NC
2 packages active dry east (not rapid-rise)
2 cups lukewarm milk, scalded
8 cups all-purpose flour, sifted, divided
5 egg yolks, beaten
1 cup sugar
1/2 cup melted butter
1 cup currants
1 tablespoon vanilla
1 teaspoon salt
1 egg white combined with 1 tablespoon water (for glaze)
To scald milk: In a small saucepan, simmer milk over medium high heat
until tiny bubbles begin to form along edges. Remove from heat and
allow to cool, then remove and discard skin which has formed along
edges and top of milk.
Warm milk to lukewarm and dissolve yeast in milk. Pour into the bowl of
an electric mixer and slowly add 3 cups flour, mixing thoroughly. Place
in a covered bowl and allow to rise in a cool place, free from draft,
overnight in refrigerator, or alternatively, until doubled.
Add egg yolks, sugar, butter, currants, vanilla, salt, and enough
remaining flour to make a soft dough. Set in an oiled bowl and turn
once to coat. Cover with a damp cloth or plastic wrap and allow to rise
in a warm place, free from draft, until doubled.
After several hours, and when dough has risen, punch dough down. Turn
out onto a lightly floured pastry board and knead well, using oiled
hands, and adding flour if necessary to keep dough from sticking. Do
not add too much flour in order to make a nice light bread. Divide
dough into 2 sections.
Lightly grease and flour 2 bread loaf pans. Form two loaf shapes and
place dough into pans. Allow to rise until doubled in size in a warm
place.
Brush with a glaze of 1 egg white mixed with 1 tablespoon water.
Bake loaves for 10 minutes at 400F, then reduce heat to 350F. Bake an
additional 50 minutes or until loaf sounds hollow when tapped from
underneath.
QUICK CHICKEN POT PIE
~Shared by Jim D., WA
Serves 6 to 8
Pillsbury Golden Homestyle biscuits were the winner of our taste test.
Serve this pot pie right out of the skillet or transfer the mixture to
a large pie plate and top with the baked biscuits.
1 package refrigerator biscuits
Table salt
4 tablespoons unsalted butter
1 medium onion , minced
1 rib celery , chopped fine
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
2 3/4 cups low-sodium chicken broth
1/2 cup heavy cream or half-and-half
2 teaspoons chopped fresh thyme leaves
1 (10-ounce) package frozen peas and carrots or same size package
frozen mixed vegetables
1 rotisserie chicken , skin discarded, meat shredded into
large bite-sized pieces (4 cups)
4 teaspoons lemon juice
Ground black pepper
1. Remove biscuits from package, place on baking sheet, and sprinkle
with salt. Bake according to package instructions.
2. Meanwhile, melt butter in large skillet over medium heat. Add onion
and celery and cook until soft, about 4 minutes. Stir in flour and
cayenne and cook, stirring constantly, until mixture is light brown,
about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer
until thickened, about 5 minutes. Stir in vegetables, chicken, and
lemon juice and simmer until vegetables and chicken are heated through,
2 to 3 minutes. Season with salt and pepper. Top with biscuits and
serve.
Source: Cook's Country - Recipes That Work
SAUTEED GARLIC ASPARAGUS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat.
Add the garlic and asparagus spears; cover and cook for 10 minutes,
stirring occasionally, or until asparagus is tender. If you like your
asparagus well done, reduce heat and cook an additional 10 minutes.
NO BAKE CHOCOLATE CHEESECAKE
~Shared by Johnny, LA
1 1/2 cups semisweet chocolate chips
1/2 cup sugar
1 8 oz pkg cream cheese -- softened
1 3 oz pkg cream cheese -- softened
1/4 cup butter or margarine -- softened
2 cups frozen whipped topping -- thaw
1 graham cracker crust
In small microwave-safe bowl place chocolate chips. Microwave at high 1
to 1-1/2 minutes or until chips are melted and mixture is smooth when
stirred. Set aside to cool. In large mixer bowl beat cream cheese,
sugar and butter until smooth. On low speed blend in melted chocolate.
Fold in whipped topping until blended; spoon cheese mixture into crust.
Cover; chill until firm. Garnish with whipped topping and some shaved
chocolate.
Source: Wildduck
CHEESE DIP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1-8oz cream cheese, softened
1 cup Mayonnaise
1 bundle green onions
1/2 cup bacon bits
2 cups Monteray Jack cheese, shredded
12 Ritz crackers, crumbled
Mix together cream cheese, Mayonaise, onions, 1/2 bacon bits, and
monteray jack cheese. Top with Ritz crackers and remaining bacon bits.
Microwave for 5 minutes on high or until bubbly. Then dip with Ritz
crackers or Nacho Chips.
PUMPKIN SAUSAGE LASAGNA
~Shared by Linda H., Rosharon, TX
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds bulk sweet Italian sausage (any kind), casings removed
1 large eggplant, peeled and chopped into small pieces
1 medium onion, chopped
2 garlic cloves, grated
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Few dashes fresh nutmeg
1 box oven-ready lasagna noodles
1 1/4 cups grated Parmigiano-Reggiano cheese
Yields: 4-6 servings
Preheat oven to 375ºF. Heat a large sauté pan over
medium-high heat with 2 tablespoons EVOO, about two turns of the pan.
Add the sausage and cook until golden brown, breaking the meat up as it
cooks with a wooden spoon or rubber spatula. Push the meat to one side
of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes,
until tender, then season with salt and freshly ground black pepper.
While the veggies are cooking, place a medium-size sauté pan over
medium-high heat and melt the butter. Whisk in the flour and cook the
mixture for about 1 minute. Whisk the milk into roux, breaking up any
clumps. Bring the mixture to a bubble and add the pumpkin puree and
nutmeg. Season the sauce with salt and freshly ground black pepper,
reduce the heat and simmer the sauce for 2-3 minutes, until slightly
thickened.
Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole
dish. Layer three lasagna noodles over the sauce, then top them with
about 1 cup of the meat mixture, a cup or so of the sauce and a palmful
of cheese. Repeat these layers two times, topping the casserole with a
layer of lasagna noodles. Spoon the remaining sauce over the noodles,
sprinkle the remaining grated cheese over top. Cover with aluminum foil
and bake the lasagna until the sauce is bubbling and pasta is baked
through, about 45 minutes.
During the last ten minutes of baking, remove the aluminum foil to
brown the cheese. Once out of the oven, allow the dish to rest a few
minutes before serving.
Source: Rachael Ray 11/21/07
BARLEY CASSEROLE
~Shared by Luanne, FL
I love barley and this has very good flavor and makes a great side dish
or just hot rolls, butter and a fruit salad.
.
2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 TBS butter or stick margarine
1 1/2 c.medium pearl barley
1/2 tsp salt
1/8 tsp pepper
4 1/2 c. chicken broth, divided
2TBS minced fresh parsley
1/2 c. slivered almonds
In a large ovenproof skillet, saute the celery, carrots, onions and
garlic in butter until tender. Stir in the barley, salt and pepper.
Stir in 2 1/2 c. broth. Cover and bake at 350°F for 30 minutes. Stir
in parsley and remaining broth; sprinkle with almonds.
Bake uncovered, 30-40 minutes longer or until liquid is absorbed and
barley is tender.
Yield 8 servings
PISTACHIO BAR DESSERT
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
We had this for dessert tonight and I was told by my dear husband that
if I did not keep the recipe, there would be a divorce (pretty strong
words after almost 50 years)...yes this is a great dessert.
36 Oreo cookies, finely crushed (about 3 cups)
6 tablespoons butter or margarine, melted
2 pkg. (3.4 oz. each) Jell-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 ox.) Cool Whip Whipped Topping, thawed, divided
1/2 cup toffee bits (I used more)
Mix cookie crumbs and butter until well blended. Press onto
bottom of 13x9-inch pan. Refrigerate until ready to
use. Beat pudding mixed and milk in large bowl with whisk 2
minutes; spread 1-1/2 cups onto bottom of crust. Stir half
the Cool Whip into remaining pudding; spread over pudding layer in
pan. Cover with remaining Cool Whop and toffee
bits. Refrigerate 4 hours until firm.
Source: Kraft Kitchens
MAY BASKET CUPCAKES
~Shared by Treva, NC
These cute cupcakes look hard to make but are very simple. Just a
little cutout in the top of the cupcake makes room for the fruit
toppers. To create captivating May baskets, wrap a wide strip of
decorative paper around each cupcake, holding it in place with
double-stick tape. Then attach narrow strips of plain paper for the
basket handles.
SERVINGS: 12 servings
Nonstick cooking spray
1-2/3 cups all-purpose flour
1-1/2 teaspoons finely shredded lime peel
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar or sugar substitute blend* equivalent to 3/4
cup sugar
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2/3 cup light sour cream
2 tablespoons fat-free milk
1-1/2 cups sliced or coarsely chopped fresh strawberries,
kiwifruit, pineapple, and/or whole fresh raspberries or blueberries
1 cup frozen light whipped dessert topping, thawed
2 tablespoons coconut chips, lightly toasted (optional)
1. Preheat oven to 350°F. Line twelve 2-1/2-inch muffin cups with paper
bake cups. Coat paper bake cups with cooking spray; set aside. In a
medium bowl, combine flour, lime peel, baking powder, baking soda, and
salt; set aside.
2. In a large bowl, beat butter with an electric mixer on medium speed
for 30 seconds. Gradually add sugar, beating until light and fluffy.
Beat in eggs. In a small bowl, combine sour cream and milk. Alternately
add flour mixture and sour cream mixture to egg mixture, beating on low
speed after each addition just until combined.
3. Spoon batter evenly into prepared muffin cups, filling each 2/3 to
3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted near
the centers comes out clean. Cool in cups on a wire rack for 5 minutes.
Remove cupcakes from pans. Cool completely on wire rack.
4. Using a small knife, cut a shallow dip in the top of each cupcake.
Save cut off cake tops for another use, such as for making fruit
parfaits. Top cupcakes with fruit, whipped topping, and, if desired,
coconut.
*SUGAR SUBSTITUTES: Use Splenda® Sugar Blend for Baking. Follow package
directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 167 cal., 23 g
carb. Exchanges: 1.5 other carb. Carb choices: 1.5.
Nutrition Facts Per Serving: Servings: 12 servings
Calories 186 Total Fat (g) 6 Saturated Fat (g) 4 Monounsaturated Fat
(g) 1 Polyunsaturated Fat (g) 0 Cholesterol (mg) 14 Sodium (mg) 157
Carbohydrate (g) 30 Total Sugar (g) 14 Fiber (g) 1 Protein (g) 3
Diabetic Exchanges Other Carbohydrates (d.e.) 2 Fat (d.e.) 1
STUFFED CHERRY TOMATOES
~Shared by Jim D., WA
I also stuff the cherry tomatoes with crab salad, egg salad, and
sometimes I put them on the crudités tray. They are very good, a little
time consuming but well worth the effort, and after one person eats
one, they are soon the popular item....They also make a pretty dish by
themself. I use many garnish ideas with these. Enjoy!
16 Cherry tomatoes (1/2 pint container)
1 3 1/4 oz can Low sodium tuna in water, drained and flaked
2 tbsp Plain low fat yogurt
2 tsp Finely chopped green onion
2 tsp Low sodium chili sauce
1/4 tsp Prepared horseradish
1/8 tsp Ground black pepper
With a sharp knife, slice tops of tomatoes. With a grapefruit spoon,
remove pulp; drain upside down on paper towels.
In a small bowl, combine the remaining ingredients. Spoon an equal
amount into each tomato. Refrigerate about one hour.
Source: 50+
Friends Club Cookbook
SUMMER SANGRIA
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice
In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice,
and sugar. Refrigerate 8 hours, or overnight.
In a large bowl, mix the strawberries, pineapple chunks, and maraschino
cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8
hours, or overnight.
Drain the fruit (reserve the liquid if desired). Mix the fruit into the
pitcher with the sangria to serve.
HOT AND SPICY CABBAGE MEDLEY
~Shared by Johnny, LA
PREP TIME: 5 min
COOK TIME: 25 min
YIELD: 4 servings
INGREDIENTS:
1 teaspoon Crisco® Pure Vegetable Oil OR Crisco® Pure Canola Oil
2 ounces smoked ham, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 (10 oz.) can can tomatoes with green chilies, undrained and chopped
1/2 teaspoon sugar
4 cups sliced cabbage
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce
PREPARATION DIRECTIONS:
1. HEAT oil in large skillet over medium heat. Add ham, green pepper
and onion. Cook and stir until vegetables are crisp-tender.
2. ADD tomatoes and sugar. Simmer 3 minutes.
3. ADD cabbage, black pepper and hot pepper sauce. Simmer 15 minutes,
stirring occasionally. Serve.
MINIATURE NUT-FILLED PASTRIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 8 dozen
Ingredients:
2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner’s sugar
Preparation:
Place flour in large bowl. With pastry blender or two knives cut in
margarine until coarse crumbs form. Stir in egg yolks and sour cream
until well mixed. Turn onto floured surface, knead until smooth. Chill
dough 20 minutes. Stir together nuts and corn syrup, set aside. Divide
dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough
into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across
square.
Bring up unfilled corners of pastry to meet in center over filling.
Pinch corners together firmly to secure. Place on greased cookie sheet.
Bake at 400 degrees for 12 minutes or until edges are lightly browned.
Cool. Sprinkle with confectioner’s sugar.
BLT PASTA
~Shared by Linda H., Rosharon, TX
Serves 6-8
1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 cloves garlic, chopped
12 oz. fresh spinach leaves, cleaned and stems discarded
1 cup fresh basil, coarsely chopped
5 to 6 strips (about 4 oz.) lean bacon, cooked and crumbled
1/4 cup chopped sun-dried tomatoes
18 plum tomatoes, cored, seeded and cut in halves
1/4 cup freshly grated Parmesan cheese
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium heat. Add garlic and sauté
until golden, about 1 minute.
Add spinach in handfuls, adding more as spinach wilts. Add basil, bacon
and sun-dried tomatoes.
Stir an additional minute, or until heated through.
Combine cooked pasta and spinach mixture in large bowl. Stir in
tomatoes and cheese. Serve immediately.
SAVORY ONION BREAD
~Shared by Mary H., Montreal, Canada
"Cheddar cheese and onions team up wonderfully in this zesty quick
bread that boasts a second helping of cheese on top."
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup shredded sharp cheddar cheese
1/2 cup finely diced onion
1 tablespoon butter or margarine
1 egg
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees F. Grease one 8 inch round or one
8 by 8 inch square pan.
Combine flour, baking powder and salt; cut in 2 tablespoons of the
butter or margarine until mixture is crumbly. Stir in 1/2 cup
of the grated cheese. Make a well in the center of the
mixture.
Fry the onion in 1 tablespoon of the butter or margarine until clear
and golden. Set aside.
In a small bowl, beat the egg and stir in the milk and cooked
onion. Pour egg mixture into the well in the flour
mixture. Stir until just moistened. You will have a
soft dough. Pat dough into the prepared pan.
Sprinkle remaining 1/2 cup grated cheese over top.
Bake at 400 degrees F. for 25 minutes. Serve hot.
Makes about 6 servings.
Source: allrecipes.com
MOHALLABIAH
~Shared by Ann S., Mims, FL
2 containers (794 g) sweetened condensed milk
5½ cups water or 1375 ml
¾ cup white rice flour or 105 g
1½ teaspoons vanilla powder
½ teaspoon rose water
½ teaspoon blossom water
½ cup almonds or 50 g, grated
In a casserole, bring to boil sweetened condensed milk with ¾ of the
water.
In another bowl, dissolve the remaining water with the rice powder and
vanilla powder.
Slowly pour the rice mixture over the hot milk constantly stirring and
cook on low heat for 5 minutes or until the mixture thickens.
Add the rose and blossom water and mix well.
Pour the mixture into small bowls, and garnish with the grated almonds
or pistachio.
Source: InternationalRecipes.net
GOLDEN SQUASH MUFFINS
~Shared by Treva, NC
2 & 1/2 c. whole wheat pastry flour
2 & 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. grated orange peel
1 egg
1/4 c. honey
1/3 c. vegetable oil
1 c. milk
3/4 c. cooked winter squash - such as butternut or acorn
1/4 c. raisins
Mix dry ingredients in a bowl. In a separate bowl beat egg with a fork,
then add milk, honey, oil, squash and raisins. Mix well. Mix wet and
dry ingredients. Fill 12 muffin cups and bake in 400 degree oven for 20
to 25 minutes.
BANANA-MANGO SMOOTHIES
~Shared by Jim D., WA
2 ripe bananas, peeled and sliced
3 ripe mangos, peeled and diced
2 cups milk
1 cup vanilla ice cream
One quarter cup honey
1 tsp. vanilla
Combine ingredients in a blender and blend until smooth. Refrigerate
for at least 1 hour before serving.
The Skinny: Use low fat milk and fat free yogurt in place of the ice
cream.
VEGGIE MAC 'N' CHEESE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 C. uncooked elbow macaroni
3 C. fresh broccoli florets
2 C. fresh cauliflowerets
3 large carrots halved and thinly sliced
1 medium onion chopped
1 T. butter
1/4 C. all purpose flour
1 C. milk
1 C. chicken broth
3 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
1/4 t. salt
1/8 t. pepper
1/4 t. paprika
Cook macaroni according to package directions, adding the broccoli,
caulifowerets, carrots and celery during the last 6 minutes.
Drain; transfer to a greased 9x13 baking dish.
Meanwhile in a Dutch oven saute' onion in butter until
tender. Sprinkle with flour, stir until blended.
Gradually stir in milk and broth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Stir in the cheese,
mustard, salt and pepper. Pour over macaroni mixture, stir to
coat. Sprinkle with paprika.
Bake uncovered at 350 for 15-20 minutes or until heated through.
FRANCIS FORD COPPOLA'S SPAGHETTI SAUCE
~Shared by Johnny, LA
Makes 6 servings
3 tablespoons olive oil
1 ½ pounds Italian sausage, removed from the casing and crumbled
2 tablespoons chopped garlic
1 ¼ cups chopped onion
1 cup Italian red wine
1 (28-ounce) can Italian tomatoes
1 (6-ounce) can tomato paste
1 tablespoon dried basil
1 teaspoon salt (or more to taste)
1 teaspoon red pepper flakes
1 teaspoon sugar
Cooked meatballs
Hot cooked spaghetti
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add
the sausage, garlic and onions and cook, stirring until the sausage is
well browned and the onions are very soft, 8 to 10 minutes. Add the
wine, tomatoes, and the tomato paste. Swirl water in the tomato paste
can to rinse out the remnants of the paste, and add the water to the
pot. Add the basil, salt, red pepper flakes, and the sugar. Stir to mix
and bring to a gentle boil.
Reduce the heat to low and simmer, stirring occasionally, for about
three hours. Add a little water if the sauce becomes too thick. Add
cooked meatballs and heat until they are warm through, about 15
minutes. Serve over spaghetti.
STUFFED CHICKEN ROLLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes: 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to
1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400F. Combine stuffing mix and water in medium bowl.
Let stand 5 min. Stir in eggs. PLACE chicken, top-sides down, on large
cutting board; spread evenly with stuffing mixture. Starting at one of
the short ends, tightly roll up each chicken breast. Place, seam-sides
down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken.
Sprinkle with paprika. BAKE 30 min. or until chicken is cooked through
(170F).
How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable
plastic bag. Pound chicken with the side of a heavy can, rolling pin or
meat mallet until chicken is 1/4-inch thick. Remove chicken from bag;
set aside. Repeat with remaining chicken breasts.
Great Substitute
Omit milk. Substitute 1 jar (12 oz.) chicken gravy for the canned soup.
BETH'S CAVATINI
~Shared by Linda H., Rosharon, TX
2 C. spiral pasta Cook and drain pasta.
1 lb ground beef
5-8 oz sliced pepperoni
1 onion, diced
½ green pepper, diced
1 Tbsp Italian seasoning
1 tsp garlic powder
1 (2lb) jar Prego spaghetti sauce
1 can sliced mushrooms
2 C. grated Mozzarella cheese
½ C Parmesan cheese
In a large pan, brown meat; drain. Add pepperoni, onion and
pepper and sauté until vegetables are tender. Add seasonings,
spaghetti sauce and mushrooms.
Layer in 9”x13” casserole or 2 – 8”x8” casseroles putting sauce then
spiral pasta then mozzarella. Repeat until all ingredients
are used. Sprinkle with Parmesan and bake, covered in
350-degree oven for 1 hr. Freezes and reheats well.
TUNA AND SHELLS WITH CHEESE
~Shared by Leasa, IA
I tried this last week and Jer didn't like it because he said it needed
the egg noodles..go figure?? I did tweek the original recipe.
3 C uncooked shell pasta
1 C shredded processed American cheese
2 T grated Parmesan cheese
1/2 C milk
2 small cans tuna in water, drained and flaked
Cook pasta in water, drain and set aside. Stir cheese into
milk in large sauce pan. Cook over med heat until cheese is
melted. Stir in pasta and tuna.
Serves 4-6
Chef's Note: I used 3/4 C milk, added 1/2 - 16 oz pkg froz
mixed veggies, 1 can low-sodium mushroom soup, added some parsley and I
only used 2 C small shell pasta, uncooked, along with shredded sharp
cheddar. I thought it was pretty tasty...and a good
recipe for camping!!!
Source: Southern Food
SPINACH FRITTATA
~Shared by Larry J., Spring Hill, TN
A healthy meal alternative that anyone can enjoy.
INGREDIENTS:
1/2 pound fresh spinach, trimmed or 1 (10) ounce package frozen chopped
spinach
3 Tablespoons butter
1/2 pound fresh mushrooms, sliced
1 small onion, finely diced
8 eggs
1/2 teaspoon salt
1-1/3 teaspoon pepper
1-1/2 cups grated fresh Parmesan cheese
TO PREPARE:
Cook spinach. Drain and squeeze out excess liquid.
In a large ovenproof skillet, saute the mushrooms and onions. Beat
eggs,salt and pepper Stir spinach into eggs. Mix
well and pour over mushrooms and onions in skillet. Cook over
medium heat until eggs are set. Sprinkle with Parmesan
cheese. Place in oven and broil until cheese melts and top is
lightly browned. Cut into wedges to serve.
SERVINGS: 6
Source: "Traditions...A
Taste of the Good Life" by The Junior League
of Little Rock
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LOW-FAT
MARINATED POTATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
5 medium (about 1 1/2 lb) red-skinned potatoes, cut into 1/2-inch cubes
3 Tbsp. fat-free, low-sodium or regular chicken broth
2 Tbsp. olive oil
1 1/2 Tbsp. plus 1 tsp. balsamic vinegar
1 large celery stalk, thinly sliced
3 Tbsp. chopped red onion or other sweet onion
1 1/2 tsp. Dijon-style mustard
3/4 tsp. basil
3/4 tsp. dried thyme leaves
1/4 tsp. salt, or to taste (optional)
2 to 3 drops hot pepper sauce
Combine the potatoes and enough water to cover in a large saucepan.
Cover the pot and bring to a boil over high heat. Reduce the
heat and simmer 6 to 11 minutes, until the potatoes are tender but not
soft when pierced with a fork. Cool under cold running water. Drain
well in a colander. While the potatoes are cooking, in a large bowl or
serving dish, combine the broth, oil, and vinegar. Stir to
mix. Add the celery, onion, mustard, basil, thyme, salt (if
desired), and hot pepper sauce. Stir to mix well. To assemble the
salad, add the potatoes, carefully stirring with a large spoon to coat
them with the dressing mixture. Be careful not to break up
the potatoes. Cover and refrigerate several hours, stirring
occasionally, to allow flavors to blend. Leftover salad will keep for 3
to 4 days in the refrigerator.
CHERRY BERRY SMOOTHIE
~Shared by Treva, NC
1 & 1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted
dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries
In a blender combine strawberries, cherries, raspberries, pomegranate
juice, and blueberries.
Cover and blend until almost smooth.
Makes: 4 (8-ounce) servings
ANN'S BOSTON BAKED BEANS
~Shared by Maggie, TX
(Ideal slow cooker size: 4-5-quart)
Ingredients:
1 cup raisins
2 small onions, diced
2 tart apples, unpeeled, diced
1 cup chili sauce
1 cup chopped extra-lean, reduced-sodium ham
1 lb. 15-oz. can baked beans
2 14 1/2-oz. cans baked beans, no-added-salt
3 tsp. dry mustard
1/2 cup sweet pickle relish
Directions:
Mix together all ingredients.
Cover. Cook on Low 6-8 hours.
Exchange List Values: Starch 1.0, Fruit 0.5, Carbohydrate 0.5
Serving Size: Makes 20 Side Dish Servings
Nutritional Information: Per Serving: Calories 148 (Calories from Fat
6), Total Fat 1 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.2 gm,
Monounsat Fat 0.1 gm, Cholesterol 3 mg), Sodium 443 mg, Total
Carbohydrate 32 gm, Dietary Fiber 6 gm, Sugars 16 gm, Protein 6 gm
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman Good
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CHICKEN
AND PEA POD STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
INGREDIENTS
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas,
OR 1 (6 ounce) package frozen pea pods, thawed and
drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast
DIRECTIONS
In a small bowl, combine cornstarch and sugar, and blend well. Add
water and soy sauce, blending until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add carrots
and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap
peas, green onions, and gingerroot, and cook, stirring, for 3 to 4
minutes or until vegetables are crisp tender.
Stir in chicken and cornstarch mixture. Cook, stirring, until mixture
thickens and is thoroughly heated.
Nutritional Information Per Serving: Glycemic Index: 44, Glycemic Load:
5, Calories: 257, Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g, Fat: 7 g,
Cholesterol: 63 mg, Sodium: 211 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
SALAD NICOISE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces small new potatoes, halved
- 2-1/2 cups cut fresh green beans
- 1/2 cup light olive oil vinaigrette salad dressing
- 8 cups torn romaine, Boston, or Bibb lettuce
- 4 slices red onion, separated into rings
- 12-ounce can albacore tuna in water, drained
- 4 hard-boiled eggs, peeled and quartered
- 16 cherry or grape tomatoes
- 1/4 cup sliced black olives
DIRECTIONS
Place the potatoes in a 2-quart pot and cover with water. Boil for
about 12 minutes, until tender. Remove the potatoes with a slotted
spoon, rinse with cool water, and set aside.
Add the green beans to the pot and boil for about 3 minutes, until
crisp-tender. Rinse the beans with cool water and drain well. (You can
cook the potatoes and beans the day before and refrigerate until ready
to assemble the salads.)
When ready to assemble the salads, slice the potatoes 1/4-inch thick
and place in a bowl with green beans. Add 1/4 cup of the salad dressing
and toss to mix. Set aside.
Arrange a quarter of the lettuce over the bottom of each of four
serving plates and top with a quarter of the onion rings.
Arrange the center of each salad and drizzle each salad with a
tablespoon of the remaining dressing. Arrange a quarter of the potato
mixture and 4 tomatoes around the outer edges of each plate and top
with a sprinkling of olives. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 347,
Carbohydrate: 29 g, Cholesterol: 214 mg, Fat: 12 g, Saturated Fat: 1.4
g, Fiber: 5.2 g, Protein: 37 g, Sodium: 680 mg, Calcium: 116 mg
Diabetic Exchanges: 3 Very Lean Meat, 3 Vegetable, 1 Starch, 2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
ASIAN PORK WITH PEPPERS AND PINEAPPLE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1 cup stir-fry including 4 ounces pork
INGREDIENTS
- 1 pound pork tenderloin, cut into thin strips
- 2 teaspoons plus 1/2 teaspoon fructose
- 1 tablespoon plus 1 teaspoon low-salt soy sauce
- 1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon
ground ginger
- 2 cloves garlic minced
- 1 tablespoon peanut oil
- 1 medium green bell pepper, cored, seeded, and cut into
1/4-inch strips
- 1 medium yellow bell pepper, cored, seeded, and cut into
1/4-inch strips
- 1 green onion, sliced
- 1 (8 ounce) can pineapple chunks in its own juice, liquid
reserved
- 1 tablespoon cornstarch
DIRECTIONS
In medium glass or ceramic bowl, combine pork, 2 teaspoons fructose, 1
tablespoon soy sauce, ginger and garlic. Mix well. Cover and
refrigerate for 15 minutes to blend flavors.
Heat a 12-inch skillet or wok over medium-high heat. Add oil and heat.
Add pork mixture and stir-fry for 3 minutes or until pork is no longer
pink. Remove pork from skillet and stir-fry bell peppers and green
onion for 3 minutes or until crisp-tender.
In small bowl, combine reserved pineapple liquid, cornstarch, 1/2
teaspoon fructose, and 1 teaspoon soy sauce, blending well. Add cooked
pork and pineapple chunks to the skillet.
Stir in cornstarch mixture. Cook until sauce is thickened and pineapple
is thoroughly heated, stirring constantly.
Nutritional Information Per Serving: Glycemic Index: 11, Glycemic Load:
2, Calories: 264, Protein: 25 g, Carbohydrate: 23 g, Dietary Fiber: 2
g, Net Carbohydrate: 21 g, Fat: 10 g, Saturated Fat: 2-1/2 g,
Cholesterol: 75 mg, Sodium: 255 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1
Fat
Source:
The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
PORK CUTLETS WITH BACON AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 slices lean bacon
- 1 large onion, cut in half and sliced
- 2 teaspoons balsamic vinegar
- Nonstick cooking spray
- 4 (4 ounce) pork cutlets, trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
DIRECTIONS
Cook the bacon in a large nonstick skillet for about 6 minutes. Remove
the bacon from the skillet and chop it into bite-sized pieces.
Drain all but 1 teaspoon of the fat. Add the onion to the skillet and
cook for 7-8 minutes. Add the balsamic vinegar and cook for 1 minute.
Remove the onions from the skillet. Add the bacon to the onions and
keep warm.
Wipe the skillet clean and spray with cooking spray. Sprinkle the pork
with salt and pepper. Saute the pork over medium heat for 4-5 minutes
per side. Serve the bacon and onion mixture over the pork.
Nutritional Information Per Serving (4 ounces): Calories: 188, Fat: 7
g, Cholesterol: 69 mg, Sodium: 391 mg, Carbohydrate: 6 g, Dietary
Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat
Source: Italian
Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
VERY BLUEBERRY SUNDAES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1 cup frozen blueberries
- 3 tablespoons orange juice OR 2 tablespoons orange juice
plus 1 tablespoon orange liqueur
- Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
- 2 cups low-fat vanilla ice cream
- 1/4 cup chopped toasted pecans or sliced toasted almonds
DIRECTIONS
To make the sauce, place the blueberries, orange juice, and sugar
substitute in a mini food processor and process until smooth. Set aside
for about 15 minutes, until the mixture has thawed. Or transfer to a
covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of
4 dessert dishes. Top the ice cream in each dish with a quarter of the
sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176,
Carbohydrate: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5
g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg
Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
Source:
The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS
~Shared by Maggie, TX
"I created my own, easy-to-prepare bean soup based on one we liked at a
local Mexican restaurant," writes Shannon Kohn of Simpsonville, South
Carolina. "I added dumplings to make it more of a complete meal."
SERVINGS 2
CATEGORY Low Fat
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
INGREDIENTS
1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese
DIRECTIONS
In a large saucepan coated with cooking spray, saute onion and carrots
until tender. Stir in the beans, broth and salsa. Bring to a boil.
Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced
slightly.
For dumplings, in a small bowl, combine the flour, cornmeal and salt.
Stir in milk and cheese just until moistened. Drop by tablespoonfuls
onto simmering soup. Cover and simmer for 15 minutes or until a
toothpick inserted near the center of a dumpling comes out clean (do
not lift cover while simmering). Yield: 2 servings. Editor’s Note: As a
substitute for 1/3 cup of self-rising flour, place 1/2 teaspoon baking
powder and 1/8 teaspoon salt in a measuring cup. Add all-purpose flour
to measure 1/3 cup.
Nutrition Facts
One serving: 1-1/3 cups soup with 3 dumplings (prepared with
reduced-sodium broth and reduced-fat cheese) Calories: 383 Fat: 3 g
Saturated Fat: 1 g Cholesterol: 7 mg Sodium: 1506 mg Carbohydrate: 69 g
Fiber: 10 g Protein: 18 g
Source: Cooking for 2
ANCHO CHILI MARINATED NY STEAK
~Shared by Maggie, TX
An ancho chili marinated NY steak topped with a cilantro and
caramelized shallot salsa. Delicioso!
Salsa:
½ cup shallots.
¼ cup cilantro
2 ½ tsp olive oil
2 tsp rice wine vinegar
salt and pepper to taste
Marinade:
1 oz olive oil
1 ½ tsp ancho chili paste
1 sprig of thyme, oregano, basil, cilantro, and basil
salt and pepper
2 oz red wine
2 10oz NY steaks
To marinate steaks simply finely chop all herbs, and add oil, wine,
paste and salt and pepper. Pour mixture over steaks and let sit for 24
hours in refrigerator.
For salsa:
Finely chop shallots and sauté until caramelized. Let cool. Chop
cilantro and add to remainder of ingredients. When shallots are cool
stir into mixture.
Grill steaks to desired temperature and top with salsa. Serve with
roasted garlic mashed potatoes and seasonal vegetables.
Serves 2
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HONEY
BAKED CHICKEN FINGERS
1/2 chicken breast per person
2-4 tbsp. honey (I only use honey from OhioHoney.com!)
1 c. cornflake crumbs
BBQ sauce or honey for dipping
Preheat oven to 350°. Cut chicken breasts into 1/2" strips. In a small
bowl combine chicken and honey, stir to cover the chicken completely.
Pour cornflake crumbs into a large bowl and roll each chicken strip in
the crumbs until covered, place on a ungreased cookie sheet. Bake 12 to
15 minutes.
CROCK POT HOT DIP
Ingredients:
1 pound Italian Sausage - hot
1 pounds velveeta - Mexican type - hot
1 can rotel tomatoes (drained)
1 jar pace picante sauce - hot
1 jalapeno pepper - finely diced
Directions:
1. Brown sausage and drain along with jalapeno pepper.
2. Add to slow cooker/Crock Pot with other ingredients and simmer on
low for 1 hour or more until melted and blended.
3. Serve with tortilla strips or chips, large Fritos corn chips, or
even lightly toasted and cubed sourdough bread.
LEMON-LIME REFRIGERATOR CAKE
So easy even I can fix it, lol.
1 pkg. lime gelatin (4 serving size)
1 pkg. lemon supreme cake mix
Topping:
1 env. whipped topping mix (2 to 2 1/2 cups)
1 pkg. lemon instant pudding mix (4 serving size)
1 1/2 cups cold milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set
aside at room temperature. Mix and bake cake as directed on box in a 9"
x 13" pan. Cool cake for 20 to 25 minutes. Poke deep holes through top
of warm cake with meat fork or toothpick or wooden spoon; space holes
about 1-inch apart. With a cup, pour slowly the gelatin mixture into
the holes. Refrigerate cake while preparing topping. To make topping,
in a chilled deep bowl, blend the whip topping mix, instant pudding and
cold milk until stiff, about 3 to 8 minutes. Immediately frost cake.
Cake must be refrigerated. Can be frozen.
For an alternate topping, mix the pudding and cold milk together and
add 2 to 2 1/2 cups Cool Whip and gently stir together. Frost cake.
APRICOT BLEU CHEESE STUFFED CHICKEN BREASTS
I'm not a big fan of apricots but this was very good.
4 ounces dried apricots, chopped
2 tablespoons parsley, chopped
4 cloves garlic, minced
4 ounces bleu cheese, crumbled
2 boneless chicken breasts, halved
8 slices bacon
Preheat oven to 375F. Mix apricots, parsley, garlic and cheese in a
small bowl. Loosen the skin of chicken breasts and stuff cheese mixture
underneath. Press the skin down. Wrap each breast half with 2 slices of
bacon. Place breasts in a greased baking dish. Bake about 40 minutes or
until done.
CHEESY WILD RICE CASSEROLE
Makes: 6 to 8 servings
Prep: 20 minutes
Bake: 35 minutes
Ingredients
1 6-ounce package long grain and wild rice mix
1 4-ounce can sliced mushrooms, drained
2-1/2 cups water
1 10-ounce package frozen chopped spinach
3/4 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons prepared mustard
1/4 teaspoon ground nutmeg
1 8-ounce package cream cheese, cut into cubes
Directions
1. In a 2-quart casserole, combine rice mix and seasoning packet with
mushrooms. In a medium saucepan, combine water, spinach, onion, butter,
mustard, and nutmeg. Bring to boiling; remove from heat. Stir mixture;
pour over rice mixture. Stir in cream cheese.
2. Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture.
Cover; bake 15 to 20 minutes more or until rice is tender. Stir again.
Let stand 5 minutes before serving.Makes 6 to 8 servings.
Test Kitchen Tip: This rice dish tastes just as creamy when you make it
with reduced-fat cream cheese (Neufchatel). And the casserole can be
assembled ahead and refrigerated for up to 2 hours before baking. Add a
few extra minutes to the baking time to heat the casserole through.
Nutrition Facts
Servings Per Recipe 6 to 8 servings Calories 271, Total Fat (g) 16,
Saturated Fat (g) 10, Cholesterol (mg) 47, Sodium (mg) 692,
Carbohydrate (g) 26, Fiber (g) 3, Protein (g) 7, Starch (d.e.) 1,
Vegetables (d.e.) 2, Fat (d.e.) 3, Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens Magazine
STUFFED CREAM CHEESE ROLL WITH OYSTERS OR
CLAMS
I haven't tried this one yet but with the great ingredients, I don't
see how you could miss!
2 (8 oz.) pkgs. cream cheese
2 Tbs. mayonnaise
2 tsp. Worcestershire sauce
Dash hot pepper sauce
1 Tbs. grated onion
1/2 tsp. salt
Garlic salt
6-1/2 oz. smoked oysters or minced clams
Lots of fresh parsley, minced
Combine cheese, mayonnaise, and seasonings. Spread into a rectangle
1/2-inch thick on a large piece of foil spread on a baking sheet. Drain
clams well and mash slightly (same with oysters). Spread over cheese
rectangle. Chill thoroughly. Roll up jelly roll fashion. Refrigerate.
Cover generously with fresh minced parsley. Serve with crackers.
Serves 8-10.
Source: Taste Buds, Best of the Best from North Carolina - Select
Recipes from North Carolina's Favorite Cookbooks
APPLE SCONES
Ingredients:
4 tablespoons (1/4 cup, or 1/2 stick) cold butter
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/2 teaspoon cinnomon
1 tablespoon baking powder
1/4 teaspoon baking soda
2 eggs (1 for glazing)
1/2 cup buttermilk
1 Granny Smith apple (peeled and cut into 1/2-inch cubes, about 1 cup)
Directions:
Preheat the oven to 350 degrees.
Cut the butter into small (1/4-inch) chunks, rewrap it in the paper,
and return it to the refrigerator.
Combine the dry ingredients. Beat 1 egg and combine it with the
buttermilk. Thread the butter though the dry ingredients with thumb and
fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add
the apple cubes, blending through the batter just enough to be able to
make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now
"pizza-slice' each disk into four sections. Put the scones on an
ungreased cookie sheet. Beat the second egg and brush it on the scones
as a glaze.
Bake for 20 minutes, until golden brown.
Source: The Good Enough to Eat Breakfast Cookbook by World-famous chef
Carrie Levin
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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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