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A
to Z
Recipes
April 4, 2010
Always
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laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Happiest of Easter wishes from my family to yours. Today is one of
those Sundays when I truly wish I was off from work. There's nothing
like attending services in your Easter finery. Ah, the memories of
growing up and attending mass with my family. And the Easter egg hunt,
and Grandma's special upright Bunny Cake (using an ancient metal molded
baking
pan) all covered in sweet white icing and coconut with green (dyed)
coconut for grass and jelly beans for Easter eggs. I've made some
memories for my kids and grands over the years but I don't know if I
could rival those that were made for me. Easter makes all the bad
memories and all the evil in the world seem forgiveable... maybe even
forgettable... with the chance to make changes by a resurrection of
our spirit and determination.
It's that awful time of the year... the really big A to Z
Recipes Newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
The current Monthly Theme topic is Company's Coming!
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 in the A to Z Recipes Newsletter.
Today's issue contains some Easter goodies as well as many other
recipes to carry you through the week and beyond. Don't forget that
sharing is what we're all about here. Won't you share some recipes here?
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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"Do not abandon yourselves to despair. We
are the Easter
people and hallelujah is our song."
~Pope John Paul II
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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Ev e r y t h i n g I Need to Know,
I Learned from
the Easter Bunny .
. .
~Shared by Charlie J., Mobile, AL
Don't put all your eggs in one basket.
Walk softly and carry a big carrot.
Everyone needs a friend who is all ears.
There's no such thing as too much candy.
All work and no play can make you a basket case.
A cute little tail attracts a lot of attention.
Everyone is entitled to a bad hare day.
Let happy thoughts multiply like rabbits.
Some body parts should be floppy.
Keep your paws off other people's jellybeans.
Good things come in small-sugarcoated packages.
The grass is greener in someone else's basket.
An Easter bonnet can cover the wildest hare.
To show your true colors, you have to come out of your shell.
The best things in life are still sweet and gooey.
HAPPY EASTER !
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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Easter Bunny S'Mores in a Jar
Ingredients and Directions:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 qt jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the
inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support
the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently
pressing with a spoon.
Attach A gift tag to say:
Easter
Bunny S'Mores
1. Empty the jar contents into a bowl. Snip the bunnies into bits with
kitchen sheers or cut up with a knife. Return the bunny bits to the
mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry
ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350
degrees F for 15 minutes. Cool and cut into bars.
(Makes 9 to 12 bars.)
*Option - leave bunnies whole; combine remaining ingredients and place
the bunnies on top; then bake as directed.
*This gift jar may be created to suit any holiday for which marshmallow
candies are available.
Source: RecipeZaar
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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: "Company's
Coming!"
Our topic this
month is special indeed... good enough for company! As a matter of
fact, we're looking for recipes that you would use for entertaining
special guests or 'company' as we call it in Texas. Yes, I know, family
is special, but we're looking for recipes where you pull out all the
stops and splurge with a fantastic meal for guests. We're looking for
recipes you serve to company. You may not have to get out the good
china but the recipes would be a notch above the ordinary. I hope you
will join in the fun and share in this great Monthy Theme
topic. For those who do not (or rarely) share recipes, now is your time
to SHINE! The choices are unlimited and the field wide open but make it
very special. After all, Company's
Coming!
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 "Company's
Coming!".
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: "Company's
Coming!".
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 "Company's
Coming!" has a deadline of April
30, 2010,
and will be posted on May 9, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Company's
Coming!"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Alas, where has all our innocence gone?
~Shared by Charlie J., Mobile, AL
While I sat in the reception area of my doctor's office, a woman
rolled an elderly man in a wheelchair into the
room. As she went to the receptionist's desk, the man sat
there, alone and silent. Just as I was thinking I should make
small talk with him, a little boy slipped off his mother's lap
and walked over to the wheelchair. Placing his hand
on the man's, he said, 'I know how you feel. My mom makes me
ride in the stroller too.'
As I was nursing my baby, my cousin's six-year-old daughter, Krissy,
came into the room. Never having seen anyone breast feed before, she
was intrigued and full of all kinds of questions about what I was
doing. After mulling over my answers, she remarked, 'My mom has some of
those, but I don't think she knows how to use them.'
Out bicycling one day with my eight-year-old granddaughter, Carolyn, I
got a little wistful. 'In ten years,' I said,
'you'll want to be with your friends and you won't go
walking, biking, and swimming with me like you do
now.. Carolyn shrugged. 'In ten years you'll be too
old to do all those things anyway.'
Working as a pediatric nurse, I had the difficult assignment of giving
immunization shots to children. One day, I entered the
examining room to give four-year-old Lizzie her needle. 'No, no, no!'
she screamed. 'Lizzie,' scolded her mother, 'that's not
polite behavior.' With that, the girl yelled even
louder, 'No, thank you! No, thank you!
On the way back from a Cub Scout meeting, my grandson innocently said
to my son, 'Dad, I know babies come from mommies' tummies, but how do
they get there in the first place?' After my son hemmed and
hawed awhile, my grandson finally spoke up in disgust, 'You
don't have to make up something, Dad. It's okay if you don't
know the answer.'
Just before I was deployed to Iraq , I sat my eight-year-old
son down and broke the news to him. 'I'm going to
be away for a long time,' I told him. 'I'm going to
Iraq.' 'Why?' he asked. 'Don't you know
there's a war going on over there?'
Paul Newman founded the Hole in the Wall Gang Camp for children
stricken with cancer, AIDS, and blood diseases. One
afternoon, he and is wife, Joanne Woodward, stopped by to have lunch
with the kids. A counselor at a nearby table, suspecting the
young patients wouldn't know Newman was a famous movie star, explained,
'That's the man who made this camp possible. Maybe you've
seen his picture on his salad dressing bottle?' Blank
stares. 'Well, you've probably seen his face on his lemonade
carton.' An eight-year-old girl perked
up. 'How long was he missing?'
God's Problem Now
His wife's graveside service was just barely finished, when
there was a massive clap of thunder, followed by a tremendous bolt of
lightning, accompanied by even more thunder rumbling in the
distance. The little, old man looked at the pastor
and calmly said, 'Well, she's there.
More
Funnies
~Shared
by Jim D. WA
I opened
the refrigerator at
work to get my lunch. Instead of my dessert, I found this note: "IOU
one banana cream. Sorry, it was an emergency. Sharon."
A gnome is
in the garden
busily destroying some bushes when a house cat appears. "What are you?"
asks the cat.
"A gnome," comes the reply. "I steal food from humans, I kill their
plants, I make annoying music at night to drive them crazy, and I love
mischief. And what, may I ask, are you?"
The cat replies, "Um, I'm a gnome."
The couple
were leaving the
cocktail party, where the husband, slightly flushed, had been the life
of the party.
"John," she said, "did anyone ever tell you how fascinating, how
romantic, and how handsome you are?"
"No," the man replied happily, looking at his wife, "I don't think
anyone ever did."
"Well," she snapped, "then where did you ever get the idea?"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe:
Overnight Macaroni Casserole
Originally shared by: Leasa, IA
Reviewer: Patricia, Charlevoix, MI
Date posted: February 21,
2010
"I'm beginning to sound like a
broken record, but my
gals and I really appreciate great casserole recipes and this one is no
exception. I followed the recipe true to form and it was delicious."
~Patricia, Charlevoix, MI
OVERNIGHT MACARONI CASSEROLE
~Shared by Leasa, IA
(Highy recommended by my neighbor Kitty)
2 C chicken, ham or hamburger (cooked and chopped)
1 1/2 C grated Cheddar
1 small can mushrooms with juice
1 - 7 oz pkg uncooked macaroni
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 C milk
1 small onion, chopped
salt and pepper to taste
1 sleeve Ritz crackers
Combine all ingredients and place in 13x9 pan. Refrigerate
overnight. Bake at 350° for 1/2 hour covered.
Uncover and sprinkle top with cracker crumbs. Bake another
1/2 to 3/4 hr. Let set 5 mins before cutting.
Makes 12 servings.
Source: Courtesy of Cathy Conover, the St. Paul Lutheran Church of
Holstein, IA
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
EASTER
PUNCH
~Shared by Treva, NC
1 & 1/2 pints vanilla ice cream
1 pint orange sherbet
7 cups pineapple juice
3 cups ginger ale
In a punch bowl combine ice cream, sherbet, pineapple juice and ginger
ale.
CHOCOLATE EASTER EGGS
~Shared by Mary H., Montreal, Canada
1/3 cup soft butter (not margarine)
1 3-ounce package vanilla instant pudding mix
1 pound (3 1/3 cups, approximately) icing sugar
1/3 cup cream or evaporated milk (ordinary milk works just fine!)
1 8-ounce package semisweet chocolate
Cream butter. Blend in instant pudding mix and icing sugar
alternately with sufficient cream to make a mixture of stiff fondant
consistency. Work mixture with hands until smooth and
creamy. Form fondant into egg shapes (they don't have to be
perfect!); use about one rounded tablespoon per egg. Place on
waxed paper-lined plate. Chill several hours until
firm. Melt chocolate and dip eggs. I like to spread
one side with chocolate, place in fridge until firm, then spread the
other side. Store in fridge.
ENSALADILLA RUSA
© Dorine Houston, 1977, 2009
~Shared by Dorine Houston, Newark, DE
In Spain this recipe is ubiquitous, albeit in various forms depending
on individual tastes; its name means Russian salad because it is
loosely based on the ubiquitous Russian Olivier, a kind of potato
salad. This is my personal version developed from tasting
many delicious examples of the dish in restaurants and friends'
homes. The Spanish have added beets to the dish, which the
think make it more Russian. Spanish cooks take great pride in
presenting it beautifully and in using homemade mayonnaise (not really
difficult to make when you use a blender).
Lemon Mayonnaise
2 egg yolks (freeze whites for another use)*
Juice of 1 lemon (or more if you like, but be careful)
1 tsp./5ml Dijon mustard
1 tsp./5ml salt
Up to 2 cups/500ml extra virgin olive oil
To separate eggs, crack over a bowl (set right next to your blender)
and let white run through your slightly separated fingers into the
bowl; drop the yolks into the blender. Rinse your hand.
See how easy it is to separate an egg? Anybody still think it
is tricky, difficult, an arcane master chef’s skill or otherwise not
doable by the average home cook? Just go back to the previous
paragraph!
Add the lemon juice, mustard and salt to the blender. Blend
until well combined. With the blender running, add a few
drops of oil and watch it emulsify. Repeat with a few more
drops then a few more drops. You may now start to add the oil
in a very thin stream. If you start to see unemulsified oil
on the surface, stop until it emulsifies. Then continue the
thin stream.
The mayonnaise will get thicker and thicker. Eventually is
will start making a “schluppp!” sound, which means it is almost
done. When the sound makes you think of an elephant with a
bad cold, you are done. Stop the blender and take a
taste. If you think you need more salt or lemon juice, turn
the blender on and add slowly, tasting with each addition.
When done, refrigerate until needed.
If by any chance your mayonnaise should curdle or separate, do not
panic. This tiny mishap is easily
corrected. Turn the blender back on and drop in another raw
yolk. Blend until smooth. It will be
perfect. See? Not scary or difficult!
Do not expect the nearly-white mayonnaise of commercial jars.
You have used good olive oil, which has a distinctive greenish cast
when not an outright green color. You have used real, live
egg yolks, which have a distinct yellow color. You have used
real mustard with its own distinctive color. How did you
expect the end result to be white?
*I have always used raw eggs--for more than 35 years, and have never
had a problem. However, if you are paranoid, you can soft
boil the eggs, no more than 1 1/12 minutes (the yolks *must* remain
runny) then use the whole eggs in your mayonnaise. Before
cracking them, plunge them in a bowl of water and several ice cubes to
stop the cooking and cool them off. Crack and use a spoon to
scoop the entire egg into the blender.
Now on to making the actual salad.
1 bunch beets, stems and leaves removed and saved for another use
1/2 lb./225g fat carrots
1 lb./500g all-purpose (boiling, not baking or mashing) potatoes,
unpeeled
Small handful salt
1 lb./500g green (English) peas in their pods, shelled
1 small yellow onion, chopped
1 recipe lemon mayonnaise
1 sweet red bell pepper (capsicum), roasted and peeled
2 hard-boiled eggs, sliced
1 can boquerones (Spanish white anchovies) or anchovies packed in olive
oil
Spanish olives to taste
2 T./30ml tiny capers, drained
Plenty of flat-leaf (Italian) parsley
Wash the beets well. Good, farm-fresh beets will have a lot
of sand in them. Cut the stems about 2”5cm above the beetroot
tops. Put the stems and leaves in a container of cool water
and soak a minute then take out the beets. You will see all
the sand in the bottom. Pour out the water and make sure to
rinse out all the sand. Repeat several times until there is
no more sand. Set aside for another dish.
Trim the beetroots at the bottom end so only about 2”/5cm of the root
tails remain. Soak a minute in cool water and
remove. Get rid of the sand and add fresh water; repeat until
there is no more sand.
Fill a good size pot about halfway full with water. Add the
beetroots and cover. Simmer until the beets are done, up to
an hour, depending on their size. Pierce with a fork to test
for tenderness all the way through.
Fill a separate large pot about halfway with water and bring to a
boil. Add carrots first and then potatoes. Simmer
until the potatoes are done (tender all through when pierced with a
fork), usually about 30 minutes but depends on size of
potatoes. Remove potatoes with a slotted spoon and set
aside. Add shelled peas to pot; cook another 10 minutes.
Peel potatoes; by peeling after boiling you retain the area just under
the skin that is richest in vitamins since the skin slips right off
without taking any potato flesh with it. Dice the potatoes
and sprinkle them with salt *while they are still hot*. The
latter is very important to better flavor.
Check peas for tenderness and bright green color (do not
overcook). Remove peas with a slotted spoon and add to diced
potatoes.
Test carrots for doneness; they should be easy to pierce with a
fork. Drop them in a prepared bowl of water and ice
cubes. After a moment, remove the skin. Dice and
add to the potato mixture. Add onion and mayonnaise; toss.
Reserve the cooking water; you now have a lovely vegetable broth to use
in other recipes. Freeze, labeled, if necessary.
Remove beets from hot water and drop in icy cold water with ice cubes
in it. After a minute, you should be able to slip off the
skin with your thumbs while retaining the flesh right below the
skin. By cooking before peeling, you also retain the
wonderful beet color. (Wear an old apron and watch out for
your clothes; beet stains are permanent.)
Reserve the beet cooking water separately after getting out the last of
the sand by straining through a paper coffee filter. Use it
another day to make pickled beets and eggs.
Dice beets and add to salad mixture; toss to blend.
Heap the salad mixture on a platter and shape into a mound.
Top with a thin cap of mayonnaise.
To prepare the pepper (capsicum), if you have a gas stove (hob), pierce
it with a fork and hold it in the flame until blackened on all
sides. If your stove is electric, preheat the broiler
(griller) and put the pepper in something small such as a metal layer
cake pan or pie plate. Place under the heat source and turn
as needed until all sides have blackened.
Wrap the pepper (capsicum) in a kitchen towel or paper bag.
Let rest 10-15 minutes. Remove and the skin peels off
beautifully. If a few black specks remain, don’t worry; they
add a delicious smoky flavor. Cut the pepper (capsicum)
lengthwise and catch the juices in a dish. Remove and discard
stem, inner ribs and seeds.
Cut off a piece of the pepper and make a flower shape. Set it
in the center of the ensaladilla rusa. Cut the reminder into
strips to arrange like spokes around the salad.
Arrange egg slices, anchovy strips and olives prettily around the
top. Sprinkle the capers over all. Arrange parsley
sprigs around the edges.
Refrigerate until serving.
You can make this the day before; it will be delicious the next day.
VICKI'S TEXAS SESQUICENTENNIAL CAKE
~Shared by Johnny, LA
1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten
Sauté coconut and pecans in 1/4 cup butter until slightly toasted.
Drain very well on paper towels and divide into two equal portions; set
aside.
Cream together sugar, shortening and 1/2 cup butter until creamy. Add
egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk
and flour alternately. Add flavorings and cream of coconut. Fold in
beaten egg whites. Fold in half of coconut and pecans that have been
sautéed and drained on paper towels. Pour into three greased and
floured pans. Bake at 350 degrees F for 30 minutes. Cool before
frosting cake.
Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners' sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup sautéed coconut and pecans
Cream all ingredients together except coconut and pecans. Spread
frosting between layers and also sides and top. Sprinkle coconut and
pecans on each layer.
CONCHI'S SANGRIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 (750 milliliter) bottles red wine
1 1/4 cups white sugar
2 Granny Smith apples - peeled, cored and sliced
4 sliced fresh peaches
2 bananas, peeled and sliced
2 cinnamon sticks, crushed
3 liters lemon-lime flavored carbonated beverage
In a large pitcher, combine red wine, sugar, apples, peaches, bananas
and cinnamon sticks. Refrigerate for 6 hours or overnight. When you're
ready to serve, stir in the lemon-lime soda.
GOULASH HAMBURGER STEW
~Shared by Treva, NC
2 lb hamburger
1 red onion
1 cup of chopped tomatoes
2 1/2 cups frozen mixed vegetables
2 tbsp Hot Pepper Sauce
few grains of seasoning salt to taste
1 can of tomato soup
1 can of mushrooms
1 turnip cut up in cubes
3 potatoes cubed small
1/2 cup of water to 1 cup of water start out with 1/2 cup first
Mix all together in a big pot and brown the hamburger and then put in
big pot. It takes 1/2 to 1 hour in cooking time.
WALNUT RUM CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: One 9-inch cheesecake
Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
Ingredients:
1 cup raisins
2 tablespoons rum or water plus 1/2 teaspoon rum flavoring
1 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
Walnut Praline Glaze
Instructions:
Preheat oven to 300°. In small bowl, combine raisins and rum; set
aside. Combine crumbs, nuts, sugar and margarine; press firmly on
bottom of 9-inch springform pan or 13x9-inch baking pan. In large
mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle
Brand® until smooth. Add eggs; mix well. Drain rum from raisins; stir
rum into batter. Pour into prepared pan. Top evenly with raisins. Bake
55 to 60 minutes or until center is set. Cool. Top with Walnut Praline
Glaze. Chill. Refrigerate leftovers.
Notes: Walnut Praline Glaze: In small saucepan, combine 1/3 cup firmly
packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until
sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes or
until thickened. Remove from heat; stir in 3/4 cup chipped toasted
walnuts. Spoon over cake. (For 13x9-inch pan, double all glaze
ingredients; simmer 10 to 12 minutes or until thickened.)
GOAT CHEESE BALLS WITH HERBS, PECANS,
& BACON
~Shared by Linda H., Rosharon, TX
Oh yes. All the cuteness of a cake pop, all the fun of an easy
appetizer, and it's all wrapped up in bacon. Can be served on
an apple slice as shown on web page (see source link below).
Makes 16-20
6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve
Cut each piece of bacon in half. Place the bacon in a large skillet
without overlapping the slices, and turn the heat on low. Cook on low
for about 15 minutes, turning frequently, until the bacon is quite
crispy. Remove to a paper towel-lined plate to drain. Pat the slices to
remove excess grease.
While the bacon is cooking, whiz the goat cheese, cream cheese, 1
tablespoon of herbs, and a few turns of cracked black pepper in the
food processor. Whiz until creamy and well-mixed, then form small
balls, about the size of the tip of your thumb. Insert lollipop sticks.
Put in the freezer for 20 minutes to firm up a little more. (Don't let
them freeze all the way; just help them firm up. You can also place
them in the refrigerator for a longer period of time.)
Crumble in the cooled bacon, the remaining tablespoon of herbs, and the
pecans. Whiz until very fine and crumbly; it should be as fine as your
food processor will make it.
Take the cheese balls out of the freezer and roll them in the bacon
mixture, pressing it in with your fingers if it doesn't immediately
stick.
Place the balls in a container on their sides and refrigerate until
serving. Serve on full rounds of sliced apple. These are delicious
eaten together with apple; take a bite of one and then of the other.
Extra-bacon option: If you aren't content to simply roll
these in bacon, then fry an additional two strips of bacon and crumble
them into the cheese mixture itself.
Source: www.thekitchn.c
om
SOUTH PACIFIC SHRIMP
~Shared by Jim D., WA
Makes 4 servings, 1 generous cup each
Ingredients
Marinade & Shrimp:
1/3 cup "lite" coconut milk (see Tips)
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
¼ cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined (see Tips)
Sauce:
1 teaspoon extra-virgin olive oil
½ cup diced seeded tomato
4 cups baby spinach
Instructions
1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice
and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover
and marinate in the refrigerator for 10 to 15 minutes, tossing
occasionally. Drain well, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
shrimp and cook, turning once, until barely pink, about 30 seconds per
side; transfer to a plate. Add tomato and spinach to the pan; cook,
stirring, until the spinach starts to wilt, about 30 seconds. Add the
reserved marinade; simmer until the sauce thickens slightly, about 2
minutes. Return the shrimp and any accumulated juices to the pan; heat
through. Serve immediately.
Tips: Freeze any leftover coconut milk or refrigerate it for several
days; you can use it instead of broth or water to cook rice or enrich a
curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in
resealable bags, are convenient to keep in your freezer. Thaw in a
covered bowl in the refrigerator. If you're in a hurry, place shrimp in
a colander under cold running water for about 5 minutes.
Nutrition Information
Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg
cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.
Nutrition bonus: 40% dv vitamin a, 18 mg vitamin c (30% dv), 4 mg iron
(20% dv).
Source: EatingWell.com
ZUCCHINI CHOCOLATE CHIP COOKIES
~Shared by Marilyn, Canton, OH
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 egg, beaten
1 Tbsp. vanilla extract
Combine in large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture:
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto
greased baking sheet, and flatten with the back of a spoon. Bake at
350F degrees, 10 to 15 minutes.
Makes 2 dozen cookies.
SWEET AND TART MARINATED VEGETABLE SALAD
~Shared by Luanne, FL
1 can (14 1/2 ounces) French-cut green beans, drained
1 can (15 1/4 ounces) white corn, drained
1 can (15 ounces) tiny peas, drained
1/2 cup chopped sweet onions
1/2 cup chopped green bell peppers
1/2 cup thinly sliced celery
1/4 cup sliced roasted red bell pepper
1 cup sugar
2/3 cup vinegar
1/2 cup vegetable oil
1 tablespoon water
Mix all of the vegetables in a serving bowl. Combine the sugar,
vinegar, oil and water in a saucepan; heat to boiling, and pour over
the vegetables. Cover vegetables and marinate in the refrigerator
overnight. Drain, and serve.
CREAMY SQUASH CASSEROLE
~Shared by Johnny, LA
1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 - 8 oz. pkg. herb stuffing mix
Cook squash in salted water for about 15 min. Drain well. Sauté onions
in butter with garlic. When golden, pour mixture into large bowl. Add
squash, soup, sour cream, pimientos, water chestnuts and carrots. Add
the stuffing and mix well. Pour into a well greased 2-quart casserole
dish and bake at 350 for 30 min.
Serves 8.
BAKED ROUND STEAK IN BARBECUE SAUCE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon white sugar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Brown steak strips on all
sides. With a slotted spoon, transfer steak strips to a baking dish.
Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and
ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3
minutes. Pour sauce over steak strips.
Cover baking dish, and bake in a preheated oven for 1 hour. Uncover,
and bake for 30 minutes more.
COPYCAT EMERIL'S RESTAURANT ROSEMARY BISCUITS
~Shared by Treva, NC
Nothing completes a home-cooked meal better than some fresh baked
biscuits served warm.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk
Preheat oven to 450 degrees Fahrenheit.
In large bowl, sift together dry ingredients; using fingers, work in
butter until mixture resembles coarse crumbs; stir in rosemary. Add 1/2
cup buttermilk, gradually, working in with fingers until you have a
soft ball of dough. If necessary, add an additional 1/4 cup buttermilk;
do not overwork the dough or the biscuits will be tough.
Pat dough out on lightly floured surface to a disk about 7-inches in
diameter and 1/2-inch thick. Cut using 1-inch round cookie cutter.
Place on baking sheet and bake in preheated oven for 10 to
12 minutes or until golden brown on top and lightly golden on the
bottom. Serve warm.
To serve: Place 2 to 3 biscuits on each plate; divide shrimp among the
biscuits and top each serving with 1/3 to 1/2 cup sauce. Serve
immediately.
Source: The
Secret Recipe Blog
BATTER-DIPPED FONDUE MEATBALLS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
Meatballs:
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)
Frothy Batter:
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg
Mustard Sauce:
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped
Horseradish Sauce:
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce
Instructions:
Prepare mustard and horseradish sauce: Mix ingredients together for
each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt.
Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will
be slightly lumpy. )
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil
to desired doneness, about 2 minutes.
Serve with both sauces.
Note: You can omit butter and increase salad oil to 2-1/2 cups.
Yield: 12 servings
CREAMED CHIPPED BEEF AND CHEESE PICNIC PIE
~Shared by Linda H., Rosharon, TX
If you love cheese, this is the dish for you. The four-cheese blend and
the rich creamed chipped beef make this a treat for any occasion. Serve
with fresh pear wedges or your favorite fruit and cool glasses of
Nestea.
1 package (11 oz.) Stouffer’s Classic Meals Creamed Chipped Beef,
defrosted according to package directions
2 eggs, lightly beaten
2 cups(8 oz) shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup(2 oz) shredded Parmesan cheese
1/2 cup(2 oz) shredded Romano cheese
1 9-inch frozen pie shell, thawed
Preheat oven to 350°F.
Combine creamed chipped beef, eggs, mozzarella cheese, ricotta cheese,
Romano cheese, and Parmesan cheese; pour mixture into pie shell.
Bake for 40 to 45 minutes or until firm and top is golden brown.
Serves: 6
Source: Stouffer’s
SHRIMP & AVOCADO CANAPES
~Shared by Jim D., WA
Makes 16 pieces
Ingredients
16 whole-wheat crackers
1 avocado, cut into 16 slices
16 cooked shrimp
Lime wedges
Instructions
Top each cracker with 1 slice avocado, 1 shrimp and a squeeze of lime
juice.
Nutrition Information
Per piece: 61 calories; 3 g fat (1 g sat, 2 g mono); 8 mg cholesterol;
7 g carbohydrate; 2 g protein; 2 g fiber; 61 mg sodium; 95 mg potassium.
1/2 Carbohydrate Serving
Source: EatingWell.com
BUTTER CREAM EASTER EGGS
~Shared by Barb C., Chula Vista, CA
1 (8 oz.) pkg. Cream cheese
1/4 lb. Butter, creamed
1 tsp. Vanilla
2 boxes confectioners sugar
Cream cheese, butter and vanilla. Add sugar, shape into egg form and
refrigerate for 2 hours before coating with an Easter egg coating.
TORTILLA AND BLACK BEAN PIE
~Shared by Pat, Merritt Island, FL
(Serves 4-6)
INGREDIENTS:
4 (10”) flour tortillas
1 Tbs. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained
12 oz. beer, or 1 1/2 water (beer will better flavor)
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, + more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving
DIRECTIONS:
Preheat oven to 400°.
Using a paring knife, trim tortillas to fit a 9” springform pan, using
the bottom of the pan as a guide. Set aside. Heat oil in
skillet over medium heat. Add onion, jalapeno, garlic, and
cumin; season with salt and pepper. Cook, stirring
occasionally, until onion is softened, 5-7 minutes. Add beans and beer
to skillet and bring to a boil. Reduce heat and simmer until
liquid has almost evaporated, 8-10 minutes. Stir in corn and
scallions and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in the bottom of the spring-form pan; layer with
1/4 of the beans and sprinkle evenly with some of the cheese.
Repeat three times, using all of the remaining cheese on the top
layer. Bake until hot and cheese is melted, 20-25
minutes. Unmold pie; garnish with scallions. To serve, slice
into wedges and serve with sour cream and salsa.
Source: Liz’s
Cooking Blog
NINFA'S CARNITAS
~Shared by Johnny, LA
These are the best. ~Johnny
4 pounds pork -- up to 5
2 pounds lard
1/4 cup milk
1/4 cup orange juice
SPICE MIX:
2 parts salt
1 part black pepper
1 part garlic powder
1 part onion powder
Use enough spice mix to lightly season pork pieces on all sides.
Melt lard in large skillet. Add seasoned pork pieces and let simmer
rapidly until just brown. Lower heat and continue to cook for 1 1/2
hour at a bare simmer. The oven works well for this. Turn pork every 20
to 30 minutes. Add milk and OJ and stir well. The milk will form
globules, but will soon attach to pork and the lard will clear. This
serves to add a fat and sugar layer to the pork that enhances the final
outer crispiness. Cook at bare simmer for another 1/2 to 1 hour. Remove
pork and place on a wire rack placed on a sheet pan and hold in a 275F
oven for 15 minutes, or until ready to serve.
To serve, either cut into pieces with a knife, or pull apart with a
fork. I like to serve it with warm corn tortillas or gorditas. Provide
shredded cabbage, shredded carrot, onion and cilantro for toppings. A
nice fresh salsa made with tomato, onion, serrano and cilantro goes
well on top. Place meat on tortilla, add toppings, fold, and eat. It
also makes great burritos, with or without refried beans.
It calls for simmering the pork in a huge amount of lard. Before anyone
gets grossed out, let me assure you that the pork doesn't absorb the
lard. In fact, the slow cooking allows most of the pork fat to cook
out. What's left is very good. The outside is brown and crisp, and the
inside is tender and moist.
I usually use boneless country-style ribs since they're always at
Costco at a good price. Pork shoulder, cut into four or five pieces
would work well. Loin will be too dry.
To reheat, place on a wire rack in a 300F oven until heated through.
Much better than nuking.
GREEK ORZO SALAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts,
reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion,
feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and
chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
HAWAIIAN SUNSET CAKE
~Shared by Treva, NC
This makes a three-layer cake.
1 box orange cake mix
1 small box sugar-free instant vanilla pudding mix
1 small box sugar-free orange gelatin
4 eggs
1/2 cup vegetable oil
1 & 1/2 cup milk
Mix ingredients together and pour into three greased and floured cake
Pans. Bake at 350 degrees F for 30 minutes, or until cake tests done.
Filling:
1 (15 ounce) can crushed pineapple, drained
1 (8 ounce) carton sour cream
1 (12 ounce) package frozen coconut
2 cups granulated sugar
Combine ingredients. Reserve 1 cup of the mixture to mix with whipped
Topping to later cover cake. Spread remaining filling between layers
and on top of cake. Combine The 1 cup RESERVED filling with 8-ounce
container of light whipped Topping and cover the entire cake.
Refrigerate until ready to serve.
MUSHROOM-SAUCED PORK CHOPS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon cooking oil
1 small onion, thinly sliced
2 tablespoons quick-cooking tapioca
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of
mushroom soup
1/2 cup apple juice or apple cider
1-1/2 teaspoons Worcestershire sauce
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1-1/2 cups sliced fresh mushrooms
Fresh thyme sprigs (optional)
Trim fat from chops. In a large skillet, heat oil over medium heat. Add
chops; cook until browned, turning to brown evenly. Drain off fat.
Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a
mortar and pestle, crush tapioca. In a medium bowl, combine tapioca,
mushroom soup, apple juice, Worcestershire sauce, snipped or dried
thyme, and garlic powder; stir in mushrooms. Pour over chops in slow
cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat
setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs.
SLOPPY JOE CASSEROLE
~Shared by Linda H., Rosharon, TX
2 onions, chopped
2 cloves, minced Garlic
6 grated Carrots
4 tablespoons Oil
2 pounds Lean ground beef
2 cups Ketchup
4 tablespoons Molasses
1 tablespoon Chili powder
1 tablespoon Worcestershire sauce
2 tablespoons, melted Butter
Salt and pepper to taste
4 cups, grated Cheddar cheese
1 package Pre-made dinner roll dough
Sesame seeds
1. Preheat oven to 375F. In a large skillet, heat oil and sauté onions,
garlic and carrots until soft.
2. Add ground beef and cook until browned. Stir in ketchup, molasses,
chili powder, Worcestershire sauce. Season with salt and pepper.
3. Gently simmer for 15 minutes. Transfer to a 3 quart casserole dish
and sprinkle with cheese.
4. Place dinner rolls on top of cheese to cover casserole. Brush rolls
with some melted butter and sprinkle with sesame seeds. Bake uncovered
until rolls are golden brown, about 25 minutes.
BISTRO FLANK STEAK SANDWICH
~Shared by Jim D., WA
Make this bistro-style sandwich, sauce and all, completely on the
grill. If you’re in a hurry, just grill the steak and garlic and
substitute jarred roasted red peppers for the grilled bell peppers.
Make it a meal: Serve with Oven "Fries" and a glass of lemonade.
Servings: 4 sandwiches
Total Time: 45 minutes
Ingredients:
6 cloves garlic , unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak , trimmed
1/2 teaspoon salt , divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread , cut in half, or 8 small
slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens
Steps:
1: Preheat grill to medium-high.
2: Place garlic in the center of a piece of foil and drizzle with oil.
Gather the foil together at the top to form a sealed packet. Sprinkle
both sides of steak with 1/4 teaspoon salt and pepper.
3: Place the garlic packet over indirect heat or the coolest part of
the grill. Place the steak and bell peppers over direct heat or the
hottest part of the grill. Cook the garlic until soft and golden brown,
8 to 10 minutes. Cook the peppers, turning occasionally, until the skin
is blistered on all sides, about 10 minutes total. Cook the steak,
turning once, until desired doneness, about 6 minutes per side for
medium. Transfer the garlic packet, peppers and steak to a clean
platter. Tent the steak with foil to keep warm.
4: Grill bread, turning once, until toasted, about 1 minute per side.
5: When the peppers are cool enough to handle, peel and discard the
stems, seeds and ribs. Slice into wide strips and toss with the
remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place
it and the oil from the packet in another small bowl. Add mayonnaise
and mash with a fork until combined. Slice the steak very thinly.
6: To assemble sandwiches, spread 1 scant teaspoon of the roasted
garlic aïoli on each piece of bread. Divide greens, the sliced steak
and grilled peppers among 4 slices of bread; top with the remaining
bread.
Nutrition: (Per sandwich)
Calories - 287
Carbohydrates - 26
Fat - 10
Saturated Fat - 3
Monounsaturated Fat - 5
Protein - 21
Cholesterol - 33
Dietary Fiber - 2
Potassium - 393
Sodium - 596
Nutrition Bonus - Vitamin C (160 daily value), Selenium (27 dv),
Vitamin A (25 dv), Zinc (22 dv).
Source: EatingWell Test Kitchen
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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PORK
VINDALOO
~Shared by Ann S., Mims, FL
Yield: 8 servings
Note: This dish must be assembled the night before it is cooked as it
needs to be marinated overnight. Follow preparation directions and
refrigerate overnight. The next day, transfer to stoneware and cook as
directed.
INGREDIENTS
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced gingerroot
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar
DIRECTIONS
In a skillet, over medium heat, cook cumin and coriander seeds,
stirring constantly, until they release their aroma and just begin to
turn golden. Remove pan from heat and transfer seeds to a mortar or a
cutting board. Using a pestle or a rolling pin, crush seeds coarsely.
Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion, garlic
and gingerroot and cook for 1 minute. Add cumin and coriander seeds,
cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more
minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents of pan. Add
vinegar and stir to combine. Cover and marinate overnight in
refrigerator. The next day, transfer to slow cooker stoneware, cover
and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until
pork is tender. Discard bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g,
Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
HASH BROWN STRATA
~Shared by Maggie, TX
I've been testing recipes for a big brunch I'm planning and this one
worked pretty well. I honestly admit that it "tastes" healthier than
some others I've tried but that's not a bad thing, right? The flavor of
the turkey bacon and reduced-fat milk and cheese are not on par with
the full-fat types but it is a very good recipe. I prepared ahead and
refrigerated overnight, and then baked as directed.
6 servings
Prep: 15 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion
and peppers
1 cup cut broccoli florets
3 ounces turkey ham, chopped, or turkey bacon, cooked and
crumbled
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed,
or 8 eggs, beaten
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with
nonstick cooking spray. Arrange hash brown potatoes and broccoli in
bottom of baking dish; top with turkey ham or bacon. Set aside.
In a medium bowl, gradually stir evaporated milk into flour. Stir in
egg, half of the cheese, the basil, and pepper. Pour egg mixture over
vegetables.
Bake for 40 to 45 minutes or until knife inserted near the center comes
out clean. Sprinkle with remaining cheese. Let stand for 5 minutes.
Make-Ahead Directions: Prepare as directed above through step 2. Cover
and refrigerate for up to 24 hours. Uncover and bake as directed in
step 3.
Source: Heart
Healthy Online - BH&G
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CRUNCHY
CABBAGE SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 5 cups coarsely shredded cabbage
- 1 pound can pineapple tidbits in juice, well drained
- 8 ounce can water chestnuts, drained and chopped
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/3 cup chopped toasted pecans
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup light sour cream
DIRECTIONS
Place all of the ingredients except for the mayonnaise and sour cream
in a large bowl and toss to mix.
Combine the mayonnaise and sour cream, add to the cabbage mixture, and
toss to mix well. Cover the salad and refrigerate for at least 1 hour
before serving.
Nutritional Information Per Serving (per 2/3 cup serving): Calories:
124, Carbohydrate: 15 g, Cholesterol: 6 mg, Fat: 5.4 g, Saturated Fat:
1.3 g, Fiber: 2.9 g, Protein: 4.2 g, Sodium: 167 mg, Calcium: 104 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
TUNA DIJON BROCHETTES
~Shared by Mary S., Nashville, TN
Yield: 1 serving
INGREDIENTS
- 8 ounces tuna, cut into 6 equal chunks
- 1 tablespoons Dijon mustard
- 4 mushrooms
- 4 squares red pepper, 1 inch each
- 4 slices zucchini, 1/4-inch thick
- 4 chunks fresh, peeled pineapple, 1 inch each
- 4 medium cherry tomatoes
- Salt and pepper
- Nonstick cooking spray
DIRECTIONS
Preheat the broiler. In a bowl, coat the tuna chunks with the mustard.
Skewer the tuna, mushrooms, peppers, zucchini, pineapple, and cherry
tomatoes, alternating each item twice, beginning and ending with a tuna
chunk.
Sprinkle each skewer with salt and pepper to taste. Coat a baking sheet
with the cooking spray and place the skewers on the baking sheet. Broil
for 6 to 8 minutes.
Nutritional Information Per Serving (1 serving): Calories: 351, Fat: 4
g, Cholesterol: 98 mg, Sodium: 762 mg, Carbohydrate: 23 g, Protein: 56 g
Diabetic Exchanges: 2 Vegetable, 7 Very Lean Meat, 1/2 Fruit
Source: Diabetes
Cookbook for Dummies
PASTA-VEGETABLE SALAD
~Shared by Mary S., Nashville, TN
Yield: 16 servings
INGREDIENTS
- 2 tablespoons cider vinegar
- 2 tablespoons tomato sauce
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon dried marjoram leaves
- 1/4 teaspoon basil
- 1/4 teaspoon salt, or to taste (optional)
- 1 cup uncooked penne or similarly shaped pasta
- 1 large tomato, cubed
- 1 small zucchini, cubed
- 1 medium red or yellow pepper, seeded and chopped
- 1 cup broccoli or cauliflower florets
DIRECTIONS
In a serving bowl, combine the vinegar and tomato sauce. Stir to mix
well. Stir in the sugar, oil, garlic, marjoram, basil, and salt (if
desired). Set aside.
Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl
with the dressing. Stir to mix well. Stir in the pasta. Serve
immediately, or cover and refrigerate 1 hour or up to 36 hours before
serving. Stir before serving.
Nutritional Information Per Serving (1/2 cup): Calories: 44, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 14 mg, Carbohydrate: 6 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
SAUCY SHRIMP AND SCALLOPS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon hot chili oil
- 2 garlic cloves, minced
- 1/4 cup minced scallions
- 1 small red chili, minced
- 2 medium carrots, thinly sliced
- 2 medium stalks celery, thinly sliced
- 1 pound medium shelled and deveined shrimp
- 1/2 pound sea scallops
- 1/4 cup low-fat, low-sodium chicken broth
- 1/2 cup chopped bok choy cabbage
- 1/2 cup fresh snow peas, trimmed
- 2 tablespoons lite soy sauce
DIRECTIONS
Heat the oil in a wok over high heat.
Add the garlic, scallions, and red chili and stir-fry for 30 seconds.
Add the carrots and celery and stir-fry for 3 minutes. Add the shrimp
and scallops and stir-fry for 1 minute.
Add the broth, cover, and steam for 1 minute. Add the bok choy, snow
peas, and soy sauce. Steam for 2 minutes until the snow peas are
tender, but still crisp.
Nutritional Information Per Serving (3-4 ounces seafood): Calories:
161, Fat: 4 g, Cholesterol: 126 mg, Sodium: 409 mg, Carbohydrate: 8 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CREAMY
ONION-SMOTHERED PORK CHOPS
~Shared by Maggie, TX
4 Tenderloin chops
1 cn Cream of mushroom soup
3 tb Flour
2 ts Beef bouillon
1 ts Sage
2 tb A-1 sauce
1 sm Onion
1/4 c Parsley
Instructions
Slash edges of pork chops. Combine flour and sage. Dredge chops in
flour. Place in casserole with tenderloin inside. Top with onion. Whisk
soup, milk, bouillon, steak sauce and remaining flour until smooth.
Pour over chops, coating all. Cover and microwave at 30% for 15 min.
Turn and rearrange chops and push beneath sauce. Cover and microwave 15
more min. at 30%, then let stand for 10 min. Skim off excess fat and
serve.
Servings: 2
PAN SAUCE WITH STEAK
~Shared by Maggie, TX
Makes: 2 servings (about 1/4 cup sauce)
Start to Finish: 20 minutes
If you want to impress someone special and don't mind a calorie-fat
splurge, this sauce is phenomenal!
Ingredients
5 tablespoons cold unsalted butter
2 beef steaks, such as top loin, ribeye, or tenderloin, cut
about 3/4-inch thick)
1/3 cup dry red wine or apple juice
1/4 cup reduced-sodium beef broth
2 tablespoons finely chopped shallots or 1 clove garlic,
minced (I use both)
1 tablespoon whipping cream (no substitutes)
Salt
White pepper
Directions
1. Heat a large skillet (if possible do not use nonstick skillet) over
medium high heat. Add 1 tablespoon of the butter; reduce heat to
medium. Cook steaks about 3 minutes per side or until medium rare
(steaks will continue to cook as they stand). Transfer to a serving
platter; cover tightly with foil to keep warm. Drain fat from skillet.
2. Add the wine, broth, and shallots to the hot skillet. Using a wire
whisk stir and scrape the bottom of the pan to remove browned bits.
Continue to cook over medium heat until liquid is reduced to
approximately 2 tablespoons (3 to 4 minutes). Reduce heat to medium low.
3. Stir in cream, then remaining butter, 1 tablespoon at a time,
whisking until butter is melted and sauce has thickened slightly.
Season to taste with salt and white pepper; serve immediately.
Makes 2 servings (about 1/4 cup sauce).
Flavor Variations:
Stir 1 teaspoon snipped fresh thyme, tarragon or oregano with the
shallots.
Stir 1/2 teaspoon Dijon-style mustard in with the shallots.
Stir 1/2 teaspoon balsamic vinegar into the finished sauce.
Stir 1/2 teaspoon capers into the finished sauce.
Pan Sauce Variations: Use dry white wine and reduced sodium chicken
broth in place of the red wine and beef broth; or use apple juice in
place of the wine.
Nutrition Facts
Servings Per Recipe 2 servings (about 1/4 cup sauce)
Calories 654,
Total Fat (g) 45,
Saturated Fat (g) 25,
Monounsaturated Fat (g) 14,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 199,
Sodium (mg) 325,
Carbohydrate (g) 3,
Total Sugar (g) 1,
Fiber (g) 0,
Protein (g) 53
Source: Better Homes & Gardens Magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ROASTED
BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
This
one is for
Shirley in Bellingham, WA
Yield: Makes 6 main-course or 12 side-dish servings
Ingredients:
3 pounds butternut squash, quartered, seeded, peeled, and cut into
1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: fresh rosemary sprigs
Preparation:
Preheat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in
one layer in pans. Roast squash in oven 10 minutes and season with
salt. Stir squash and roast 10 to 15 minutes more, or until tender and
beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low
heat, stirring, until softened. Stir in flour and cook roux, stirring,
3 minutes. Remove pan from heat and whisk in milk mixture in a stream
until smooth. Return pan to heat and simmer sauce, whisking
occasionally, about 10 minutes, or until thick. Stir in squash and salt
and pepper to taste. Sauce may be made 3 days ahead and chilled, its
surface covered with plastic wrap.
Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2
inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom
completely) and cover with 3 lasagne sheets, making sure they do not
touch each other. Spread half of remaining sauce over pasta and
sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner,
beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds
soft peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
Cover dish tightly with foil, tenting slightly to prevent foil from
touching top layer, and bake in middle of oven 30 minutes. Remove foil
and bake lasagne 10 minutes more, or until top is bubbling and golden.
Let lasagne stand 5 minutes.
Garnish each serving with rosemary.
Source: Epicurious
OLIVE GARDEN'S STUFFED CHICKEN SIENA
Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients
CHEESE FILLING/CHICKEN:
½ cup mozzarella, shredded
2 Tbsp Parmesan, grated
½ cup smoked Gouda, chopped
¼ cup Fontina cheese, shredded
¼ cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream
CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut
FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
¼ cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions
Procedures
Pre-heat oven to 450ºF.
CHEESE FILLING:
1. MIX all cheese filling ingredients in a mixing bowl until
well-blended. Divide into 4 portions; refrigerate until ready to use.
PREPARATION FOR CHICKEN:
1. PLACE chicken on a cutting board and split to open. Spread cheese
filling evenly on both sides.
2. FOLD one side over to the other and repeat with other breasts.
3. PLACE chicken in baking pan coated with cooking spray. Bake at 450ºF
for 20 minutes or until juices run clear.
SIENA SAUCE:
1. HEAT olive oil in a small sauce pot; add garlic and sauté for one
minute (do not brown). Add bell peppers and sauté until al dente. Add
olives and capers and stir. Add red wine and bring to a boil. Add
remaining ingredients except basil.
2. BRING to a boil, reduce to low heat and simmer for approximately 30
minutes. Add basil to sauce and stir well; remove Siena sauce from heat.
3. PLACE one chicken breast and drained, cooked pasta on each plate.
Evenly distribute Siena sauce over chicken and pasta. Garnish with
chopped basil.
Source: Olive
Garden
EGGS BENEDICT
8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)
HOLLANDAISE SAUCE:
3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)
Add a pinch of Cayenne for some heat
Combine egg yolks, lemon juice, salt, pepper and water in blender.
Blend 10 seconds at high. Melt butter. As blender is running, add hot
butter in a steady stream until mixture thickens (20 seconds). Serve
immediately. Layer English muffin with bacon, poached egg. Top with
Hollandaise Sauce.
JESSICA'S CHICKEN
8 slices of bacon, fully cooked (but not crisp)
4 whole chicken breasts or thighs, halved, skinned, boned
1 jar ( 2 & 1/2 oz.) dried beef, chopped
2 cans (10 oz. each) condensed cream of mushroom soup (undiluted)
1 cup sour cream
Mushrooms, sliced and sauteed (optional)
Parsley sprigs (optional)
Hot cooked rice
Wrap 1 slice bacon around each piece of chicken. Place side by side in
greased 12x8x2 inch baking dish. Sprinkle with beef. Mix soup and sour
cream; pour over chicken. Bake at 225 degrees for 3 & 1/2
hours. Garnish with mushrooms and parsley. Serve with rice.
Makes 8 servings.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
HEAVENLY FRIED OYSTERS
Serves 4 to 6
1/2 cup flour
18 large fresh oysters, shucked
2 eggs
4 tablespoons heavy cream
1 cup fine dry bread crumbs
2 tablespoons dried parsley
1 teaspoon each garlic powder, salt, citrus pepper
Lemon wedges for garnish
Heat oil at highest setting in a T-Fal Maxi-Fry. Put flour in a paper
bag. Drain oysters, drop in paper bag and shake until coated. Set
aside. Beat eggs and cream in bowl. Combine all other ingredients in
other bowl. Dip floured oysters in cream and egg mixture, then into the
bread crumbs. Fry 2-3 minutes, or until golden brown. Drain on paper
towels. Serve with lemon wedges.
Source: The
Frequent Fryers Cookbook by Rick Browne
HAM AND CHEESE BRAID
1 pkg. active dry yeast
1 1/4 cups warm milk (100¡ to 110¡ F)
1 Tbs. sugar
1 Tbs. vegetable oil
1 1/2 tsp. salt
1 egg
3 to 3 1/2 cups all-purpose flour
1 1/2 cups ham, coarsely chopped
1 1/2 cups shredded sharp cheddar cheese
1/2 cup walnuts, chopped (optional)
1 egg white, beaten with 1 Tbs. water
Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add
sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in
enough of remaining flour to form a soft dough. Knead for 6 to 8
minutes. Rinse and dry the bowl, then oil the surface of the dough and
place in the bowl. Cover with a clean, dry dish towel, and let rise in
a warm place free from drafts for about one hour, or until doubled in
volume.
Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out
dough 10" x 18". Spread filling lengthwise in the center third of the
dough; press filling together slightly. Using a sharp knife, cut each
outer third of the dough (the part not covered by filling) into 5 to 7
diagonal strips, cutting from the edge of the dough to about 1" from
the edge of the filling. Brush the strips lightly with water.
Fold the dough strips over the filling, alternating left and right,
being careful not to stretch the dough. Tuck in the ends of the last
strips to seal. Carefully transfer loaf to a lightly greased nonstick
9" x 13" cake pan. Cover and let rise in a warm, draft-free place for
30 minutes, or until doubled in size. Brush the surface of the dough
with the egg white wash.
Bake at 400 in a preheated oven for 30 minutes, or until the top is
golden brown and the temperature of the filling is about 160.
Source: Breaking
Bread with Father Dominic by Father Dominic Garramone
GLAZED MEATLOAF
Ingredients:
2 cups packaged croutons (any flavor)
1/2 tsp. ground black pepper
1 tsp. cumin
2 tsp. dry Italian herbs
1 medium onion, roughly chopped
3 cloves garlic, minced fine
1/2 red bell pepper
1 lb. ground chuck
1 lb. ground sirloin
1 large egg, beaten
1 Tbsp. Gulden's¨ mustard
1 1/2 tsp. kosher salt
Glaze:
1/2 cup Hunt's Perfect Squeeze ketchup
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 Tbsp. honey
Directions:
Heat oven to 325 F.
In a food processor bowl, combine croutons, black pepper, cumin and dry
Italian herbs. Pulse until the mixture reaches the consistency of
coarse crumbs. Move to a large bowl. Combine the onion, garlic and red
pepper in the food processor bowl and pulse until finely chopped. Add
to the crumbs along with the meat, egg, mustard and salt. Mix with
clean hands, but avoid squeezing.
If desired, pinch off an ounce or so of the mixture and cook it in a
pan on the stovetop over medium heat, hamburger style. Taste and adjust
seasonings to your liking.
Line a loaf pan with wax paper so that several inches hang over the
long sides, then pack in the mixture. Turn the meatloaf out of the pan
onto the center of a parchment-lined sheet pan or jelly roll pan and
peel off the wax paper. (A cookie sheet will work, too, as long as it
has a lip all the way around to catch any rendered fat.) Precook for 15
minutes.
Meanwhile combine the ketchup, chili powder, Worcestershire sauce and
honey in a small bowl. After 15 minutes, remove the meatloaf and
liberally brush on the glaze. Return to the oven and cook until an
instant-read thermometer inserted into the middle of the loaf registers
160 F (45 minutes to an hour).
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: Yields 8 servings
Source: I'm
Just Here For the Food by Alton Brown
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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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