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A
to Z
Recipes
April 7, 2010
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I am finally enjoying an entire day off and slept a little later. And I
skimmed over all the emails waiting for me to answer from the past few
days of "just skimming". I usually spend a couple of hours answering
emails each day but have been lax lately. Just too many other things to
handle that won't wait, you know? And as any of you who work 12-hour
shifts can attest, there's not too much day left at the end. And email
has become a little bit of a chore as we must be careful what reply we
send, or with whom we share the provocative (that translates to politics
nowadays, folks), religious, and even funny stuff. We live in a
'politically correct' society, you know. Well, most do. I send what I
want to send people or I send nothing. And I know a lot of people
beginning to share that response to being manipulated like puppets by
those who do not share our opinions. Is it not possible for even friends
to disagree without censorship? Change the channel, delete the
email, don't read the article.. whatever. Lord
knows I have done it for years when my radio, newspaper, television,
and inbox was/is filled with unsavory items (and from some of those very manipulators). If
they are allowed to continue, we won't have any radio,
newspaper, television, or inbox. Read your old high school World
History books for a report on what's to come if it continues. Oops!
Off my soapbox, lol. Recipe newsletter forthcoming! And a great one,
too!
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.
Did you know that Patricia
in Charlevoix, MI is into her third year of
offering the "first" Wednesday issues? What a delightful person, and as
we have become better acquainted, I consider her a very good
friend now. But she started doing this because she is a thoughtful and
generous person and wanted to help. How's that for such a busy person?
We are fortunate indeed today as one of my favorite topics (and group
of a2z readers) is featured. Here's Patricia.
Meal
Planning and cooking, at times, can be a royal pain in the neck.
"What's for supper, what's for dinner, what's for breakfast!” Once the
menu is planned, it usually means a trip to the store, then figuring
who is going to be sitting at the table, remember schedules and hope
things get in and out of the oven on time. Those who cook for one or
two have even more to think about - how to cook a meal without eating
the same thing all week, or having it get freezer burn before it
finally gets taken out of the freezer. With this in mind, I send this
issue out to all those who love to cook for themselves and...
...that special person in their life. Enjoy.
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.
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.
I am extremely grateful to the following for
helping
defray a2z's April expenses recently. If other donations come in, I
will announce them in the newsletter.
Larry
H., Toronto, Canada
Patricia
A., Charlevoix, MI
Virginia
I., Williamsburg, VA
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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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Baked
goods can also be a problem when serving only one or two persons. Make a whole
recipe and you'll be eating
dried-out cake for a week. Bread might get moldy, cookies crumbly – a
few suggestions:
Bread
Banana, nut and fruit breads freeze well. If making a large recipe of
dinner rolls or bread freeze dough in small quantities or loafs.
Cake
There are some one layer cakes and thankfully cake freezes well. Make a
single layer, cut in half to make two layers. If a two layer is called
for, freeze half without frosting then use a different filling and
frosting when it is thawed.
Cookies
Cookie dough freezes easily as do most baked cookies. Even drop cookies
can be frozen raw, merely freeze separately, then place in an air tight
container.
Pies
Pie, particularly the crust, can get pretty squishy by the time the 6-8
pieces are consumed. Better idea is to stick to make a one pie crust,
fill with filling of choice such as pudding, fruit, etc. and roll up.
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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"In
most
localities, excellent food for two can be obtained from seven to ten
dollars a week." How things have changed since this was first uttered
in 1930.
“Don't let foods go to waste. If your husband doesn't like them, train
him to like by serving them until he eats them.” Oh my.
“The cooking ability of the housewife is highly important. It doesn’t
take much skill to make an excellent meal from an expensive t-bone
steak. But the sign of an accomplished cook is an attractive and tasty
dish made from less expensive meat: hamburger, frankfurters. Even a
well-prepared, well-seasoned stew is a dish a housewife can be proud to
set before her family.”
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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Unless
a couple
has a large freezer, the amount of meat to buy for a meal will vary by
the type and way it is to be cooked. One rule of thumb is one fourth of
a pound per person. The Heart Assn recommends a serving of meat no
larger then a deck of cards or about 3 ounces. Allowing for waste, the
following would be enough for one meal for two persons.
1/2 pound hamburger, ground pork or veal
3/4 pound sirloin or chuck steak
1/2 pound veal, fresh ham or lamb cutlet
1/2 pound sausage
4 loin or rib lamb chops
2 large pork or veal chops
1 small broiler or frying chicken
Some meats are not sold in small quantities, a few purchase suggestions
would include:
Roast Beef, enough to use plain at one meal and as a made up dish for
one or two meals there after.
Roast Pork, buy two pounds of loin for two meals
Roast Chicken, select a bird that weighs less than 3 pounds
Pot Roast, two pounds if possible for one meal and perhaps hash or meat
pie for another.
Ham, instead of roasting a whole or half a smoked ham, chose a
California ham.
Bacon, one-half pound of bacon is enough for two breakfasts if used
alone, or four if served with eggs, French toast, etc.
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: "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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promote A to Z Recipes.
Having trouble using the
method above for placing your vote?
Vote for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
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monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
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RECIPE GLOSSARY FOR COMPUTER LOVERS
*ACCESS DENIED: Diet Time
**BACKUP: Leftovers
*CRASH: Drop main course at big dinner party
**CTRL: What you lose after crashing
*CURSOR: Who you are after crashing
**DEBUG: Check the flour before using
*ESCAPE: Order out
**FRAGMENT: What's left of brownies
*FREEZE: Do when you accidentally quadruple the recipe
**GOTO: As in "Go to restaurant when recipe bombs"
*HIGHLIGHT: Top with white icing
**ICON: I con cook anything better than you con
*LOG ON: Cook in fireplace
**MEMORY: Forget it - use a timer
*MENU: Surely you're kidding
**MICROCHIPS: Serve with micro salsa
*NETWORK: I slice, you dice
**PASSWORD: "Dinnertime"
*PATH: Worn-out place leading to refrigerator
**RAM: Overeat
*ROM: Overeat in England
**SORT: Pick the burnt ones out
**SPREADSHEET: Use under really messy cooks
*TAB: Drink after "Pie A La Modem"
**TECH SUPPORT: Hello, Mom?
*ZOOM: I can see it on the table now
HOW TO BAKE A CAKE WITH A BABY IN THE HOUSE
Preheat oven, get out utensils and ingredients.
Remove blocks and toy autos from table.
Grease pan, crack nuts.
Measure two cups flour;
Remove baby's hands from flour, wash flour off baby.
Remeasure flour.
Put flour, baking powder, salt in sifter.
Get dustpan and brush up pieces of bowl baby knocked on floor.
Get another bowl.
Answer doorbell.
Return to kitchen.
Remove baby's hands from bowl.
Wash baby.
Answer phone.
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:
FRIED
SWEET POTATOES WITH BACON
3 medium sized cooked sweet potatoes
6 strips bacon
Fry bacon until crisp but not brown and set aside, keeping warm. Slice
sweet potatoes lengthwise and brown slowly in the bacon fat. Serve
garnished with the bacon.
CHEESE AND BEAN LOAF
1/4 cup soft American cheese, chopped
1 cup cooked Lima beans, chopped
1/2 teaspoon onion juice
1 cup soft white bread crumbs
1/4 teaspoon mustard
1/2 teaspoon salt
1 tablespoon melted butter
Additional fine bread crumbs
Combine cheese, beans, onion juice, crumbs and seasonings. Form into a
roll and dust with the extra crumbs. Place in a small oiled pan, dot
with butter and bake at 375 deg about 35 minutes, basting occasionally
with a little extra butter dissolved in 1/4 cup warm water. Serve with
a tomato or steak sauce.
PEACH BATTER PUDDING
6 halved, canned or cooked peaches
Granulated sugar
Cinnamon
1 egg yolk
1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons melted shortening or butter
Chop the peaches, sprinkle with a little of the sugar and dust with
cinnamon. Beat the egg yolk and add milk, then beat in the remaining
ingredients. Pour this mixture over peaches and bake twenty minutes in
a 375 deg oven. Serve with heavy cream or whipped cream.
STUFFED CELERY
1 small stalk of celery hearts
1 tablespoon chow-chow
2 tablespoons cream cheese
Lettuce
French dressing
Cream chow-chow and cream cheese together. Wash, crisp and dry the
tender inner stalks of celery and fill with cream cheese and chow-chow.
Cut in half inch pieces and arrange in nests of lettuce. Pour dressing
over it.
WARM APPLE CUSTARD
1 egg
4 tablespoons sugar
1 cup milk
Few grains nutmeg
Dash of salt
1/3 cup soft bread crumbs
1/2 cup grated apple
Beat the egg and add sugar. Combine the ingredients in order given.
Transfer to two good-sized ramekins and bake at 350 degs. for 20
minutes or until a knife, when inserted, comes out clean.
WINTER VEGETABLE SALAD
1/2 cup diced, cooked beets
1 cup shredded cabbage
1/4 cup finely diced celery
1/3 cup diced cooked turnip
1/3 cup grated raw carrot
Mayonnaise
Lettuce
Combine the vegetables with mayonnaise to blend. Serve arranged in
nests of lettuce.
ITALIAN NOODLES
1/4 pound noodles
2 teaspoons olive oil
1/2 garlic clove, crushed
1 minced green pepper
1 pint canned or cooked tomatoes
1/2 teaspoon salt
Few grains paprika
1/2 cup diced cooked ham
1/2 cup grated Parmesan or American cheese
Boil the noodles until tender. Heat oil,add garlic, then green pepper,
tomatoes and seasonings. Simmer until the amount is reduced one fourth.
Add ham and half of the cheese. Stir in the noodles, reheat and serve
sprinkled with the remaining cheese.
TWENTY MINUTE ROLLS
1 1/4 cups all purpose flour
1/4 teaspoon salt
1 3/4 teaspoon baking powder
2 tablespoons shortening
1 scant half cup of milk
1 egg yolk
Melted butter
Sift dry ingredients together. Chop in the shortening, keeping the
mixture coarse. Combine milk and egg yolk, beaten light and stir into
the first mixture. Turn onto a floured board, cut in rounds and brush
each with melted butter. Crease and fold over into pocketbook shape.
Transfer to oiled pan, brush over with milk and bake at 375 degs. for
twenty minutes.
SQUASH OR PUMPKIN PIE
Thank you, Sue.
1 egg
1 1/4 cups canned squash or pumpkin
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
Few grains ginger
1/2 teaspoon baking powder
1 1/2 cups milk
Pie pastry for 1 crust
Line a small deep pie plate with pastry. Beat egg lightly and add the
remaining ingredients in order given. Pour into pie plate. Bake at 400
degs. for the first 10 minutes, then decrease heat to 350 and bake 25
minutes longer or until a knife, when inserted, comes out clean.
CHICKEN FRICASSEE
1 broiling chicken - 2 pounds
2 tablespoons diced salt pork
2 tablespoons chopped celery
1 tablespoon chopped onion
1/2 teaspoon salt
Dash of pepper
Boiling water
2 tablespoons flour
1/4 cup cream
Buttered toast
Clean and disjoint the chicken. Cook salt pork in a heavy saucepan
until the fat begins to run. Then add the celery and onion and cook a
moment or two. Put in the chicken, barely half covered with boiling
water. Add salt and pepper, cover and simmer until the chicken is
tender - about 35 minutes. Thicken gravy with the flour and cream
stirred together and serve on the toast.
SAVORY ESCALLOPED POTATOES
2 cups diced cooked potatoes
1 1/2 cups white sauce
1/2 cup minced ham or cooked sausage meat
1/4 cup fine dry crumbs
1 tablespoon butter
Combine the potatoes, meat and white sauce in shirred egg dishes. Cover
with the bread crumbs, dot with butter or sprinkle with a little grated
cheese. Bake fifteen minutes at 375 deg.
APRICOT COMPOTE
1 cup cooked apricots and juice
2 tablespoons granulated sugar
Grated lemon rind
1/2 cup white rice
1/2 tablespoon butter
Drain juice from apricots and measure. Set apricots aside. Add enough
boiling water to the juice to make a cupful and bring to boiling point
in top of double boiler. Add sugar, lemon rind and rice; cover and cook
without stirring until the rice is tender. Stir in the butter. Form
into nest shape and serve hot or cold with the apricots heaped in the
middle.
FRENCH SANDWICHES
4 thin slices bread
Choice of peanut butter, minced ham or orange marmalade.
1 egg
1/2 teaspoon sugar
Dash of salt
1 cup milk
Butter
Make sandwiches of the bread and choice of mixtures. Cut in halves.
Beat the egg together with the sugar and salt and add the milk. Dip the
sandwich into the mixture, one at a time. Drain at once and brown
quickly in butter, frying first on one side, then the other.
WHITEFISH IN MILK
3/4 pound fillet of whitefish
1/4 teaspoon salt
Dash of pepper
1 tablespoon flour
1 cup milk
1/4 cup water
1 tablespoon butter
Dust fish with salt, pepper and flour. Place on a small, oiled, baking
platter. Pour milk and water over, dot with butter and bake in a 375
deg oven for 25 minutes or until fish is tender.
FEBRUARY FRUIT SALAD
1/2 grapefruit
1/2 orange
2 tablespoons red grapes, halved and seeded
Lettuce
Lemon dressing
Combine fruits with lemon dressing and serve on lettuce
Lemon Dressing:
2 tablespoons salad oil
3/4 tablespoon lemon juice
1/2 teaspoon honey
Dash of salt
Beat all ingredients together and serve over salad.
PINEAPPLE SPANISH CREAM
1 tablespoon powdered gelatin
1 cup milk
5 tablespoons sugar
2 eggs
Dash of salt
1/2 cup grated pineapple and juice
Soak gelatin in milk for ten minutes, then bring to the scalding point
in a double boiler. Add sugar. Separate eggs and beat yolks until lemon
colored, beat whites until stiff. Pour milk mixture over egg yolks and
return to the double boiler. Cook and stir like a custard until
slightly thickened. Remove from heat, add salt and fold in the stiff
egg whites. Add pineapple and pour into individual molds which have
been dipped in cold water. chill until firm, allowing about six hours.
Unmold, garnish with more pineapple.
EGGS SCRAMBLED WITH TOMATOES
1 teaspoon butter
1 teaspoon minced onion
1/2 cup canned tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 tablespoon butter
Melt the teaspoon of butter in a pan, add onion and cook until soft and
light yellow. Add tomatoes and seasonings and heat through. Break eggs
into a bowl and beat lightly with salt and pepper. Combine egg and
tomato mixtures and pour into a pan with the tablespoon of butter. Cook
over a low heat, scraping up the cooked egg as fast as it thickens.
Serve on toast.
VIENNA MEAT PIES
1/3 cup soft bread crumbs
2 1/2 tablespoons milk
1 1/2 cups minced, leftover cooked meat of choice
1/3 teaspoon salt
Dash of pepper
1 egg,separated
Plain pastry for double crust
Let the crumbs stand in the milk a few moments then add meat,
seasonings, butter and yolk. White egg white stiff and fold into
mixture. Line a very small baking pan with pastry. Almost fill with the
meat mixture and cover with the pastry. Bake at 375 deg about 25
minutes.
SHRIMP SOUFFLE
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/8 teaspoon dry mustard
1/3 teaspoon salt
Dash of pepper
1/2 cup milk
1/4 cup soft bread crumbs
1/2 cup canned shrimp, chopped
1/2 teaspoon baking powder
2 eggs,separated
Make a sauce by melting butter, adding the flour and seasonings and
gradually the milk. Add crumbs, shrimp, baking powder and beaten egg
yolks. Beat egg whites stiff and add to sauce mixture. Transfer to a
shallow, oiled baking dish. Place dish in a pan of hot water and bake
thirty minutes in a hot oven - 375 degs.
WARM BANANA NUT CAKE
3 1/2 tablespoons shortening
1/3 cup sugar
1/3 teaspoon lemon or orange extract
1/8 teaspoon salt
1 egg
1/4 cup milk
3/4 cup all purpose flour
1 teaspoon baking powder
2 sliced bananas
1/4 cup chopped nuts
Extra sugar
Cream shortening, sugar, extract and salt together. Add slightly beaten
egg and milk. Sift in flour and baking powder and transfer to an oiled,
medium sized cake pan. Lay sliced bananas over the top. Dust with
granulated sugar and sprinkle with nuts. Bake at 350 to 375 degs. 20-25
minutes.
CREAMED EGGS ITALIANO
4 sliced hard boiled eggs
1 cup white sauce
1 tablespoon chili sauce
1/2 teaspoon anchovy paste
Add chili sauce and anchovy paste to the white sauce. Carefully heat
the eggs in the sauce and serve on boiled rice.
White Sauce:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
Melt butter and stir in flour, salt and pepper. Blend until smooth. Add
milk gradually, stirring all the time. When all the milk is used and
the mixture is commencing to thicken, stir rapidly and bring to a boil.
BROILED LIVER WITH MUSHROOMS AND TOMATO
1/2 pound thinly sliced liver
Salt
Pepper
Melted butter
1/2 cup sliced mushrooms
1/2 cup drained, canned tomatoes
2 tablespoons bacon bits
Dust liver with salt and pepper and place on a broiler. Pour a little
melted butter over and partly broil, keeping the liver about six inches
from the heat. Turn once so both sides will be cooked. Cover with the
mushrooms and tomato, making a thin layer. Dust with salt and pepper,
place bits of bacon over the top and broil about seven minutes longer.
SPANISH OMELET
Thank you, Betty.
3 eggs
2 tablespoons boiling water
1/4 teaspoon salt
Dash pepper
1 cup Spanish Sauce
1/2 tablespoon butter
Separate eggs, beat white stiff and yolks until lemon colored. Add
seasonings and water to the yolks and fold in the whites. Transfer to a
small frying pan in which a half tablespoon of butter has been melted.
Cook slow, lifting the mixture occasionally to cook it through. When
browned, place under the broiler for a minute or so to cook the top.
Spread half the Spanish Sauce over, fold and serve garnished with the
remaining sauce.
Spanish Sauce:
1 tablespoon butter
1 tablespoon minced onion
1 tablespoon minced sweet bell pepper
1/4 cup diced celery
1 tablespoon flour
1/4 teaspoon salt
Dash pepper
1/2 teaspoon sugar
1 1/2 cups canned tomatoes with juice
2 tablespoons sliced stuffed olives
Melt butter, add onion, bell pepper and celery and cook slowly for a
few minutes. With two tablespoon of water, make a paste of flour and
seasonings and stir into vegetables. Gradually add the tomatoes and
when boiling, add the olives.
MUFFINS
2 tablespoons shortening
1 tablespoon sugar
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Cream together the shortening, sugar and well beaten egg. Sift together
the flour, baking powder and salt and add alternately with the milk to
the creamed mixture. Transfer to a small oiled muffin pan and bake
twenty minutes at 375 deg.
Note: Fill unused wells with water to balance off the pan
TAPIOCA CREAM MERINGUE
1 1/4 cups milk
1 3/4 tablespoons quick cooking tapioca
2 tablespoons granulated sugar
Dash of salt
1 egg
1/4 teaspoon vanilla
1 tablespoon powdered sugar
Jelly of choice
Scald milk, stir in tapioca, sugar and salt and cook over boiling water
until clean - about ten minutes. Stir occasionally. Separate the egg,
beating egg yolk with a little additional milk. Stir into the tapioca
mixture and add vanilla. Pour into a buttered baking dish or ramekin;
spread a thin layer of jelly over the top as soon as the pudding has
cooled. Heap with egg white that has been whipped stiff with a
tablespoon of powdered sugar. Brown in a slow oven - 325 deg - allowing
about 10 minutes. Serve warm or cold.
VEAL OR LAMB STEW
1 pound breast of veal or lamb
1/2 teaspoon salt
2 small carrots, halved
1 onion sliced
1/2 cup cooked peas or diced asparagus
Dash of pepper
1 tablespoon butter
1 tablespoon flour
Cut meat in medium sized pieces and put in a saucepan. Add salt and
pepper and barely cover with boiling water. Simmer about thirty-five
minutes, then add carrots and onion. Continue cooking until meat and
vegetables are tender - about thirty minutes more. Add peas or
asparagus. Cream together the butter and flour and add to the stew.
Cook and stir until the boiling point is reached. Serve on toast. If
desired, two diced potatoes may be added with the carrots and onion.
DANDELION AND POTATOES, OLD FASHIONED STYLE
2 small slices fat salt pork
1/2 teaspoon salt
4 small white potatoes, peeled
1/2 pound cleaned dandelion greens
Dice salt pork and fry. When crisp, add potatoes, salt and boiling
water to cover. Boil about fifteen minutes then add greens and cook
twenty minutes longer or until both vegetables are tender. Drain and
season with a bit of pepper.
MINCEMEAT ROLLS
1/2 package prepared mincemeat
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold shortening
1 to 2 tablespoons cold water
Prepare mincemeat according to directions on the package and set
mixture aside to cool. To make pastry, sift flour, measure, add salt
then cut in shortening, with a knife or pastry blender, until the
mixture looks like coarse meal. Add a teaspoon of cold water at a time,
mixing lightly with a fork. When the mixture has absorbed all excess
flour, but is still dry, transfer to a lightly floured board. Roll the
pastry into an oblong sheet about 6 inches in width. Spread with the
prepared mincemeat. Fold the pastry around the filling to form a long
roll, tucking under the edges. Cut into two-inch slices. Arrange the
slices, roll side up, one quarter inch apart, on a pie plate. Bake at
400 degs. for 15 minutes.
SPOON BREAD
1/2 cup cornmeal
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon butter
1/2 teaspoon baking powder
1 1/2 cups milk
1 egg, well beaten
Scald cornmeal with boiling water, then add salt, butter, baking
powder, milk and egg. Transfer to oiled shirred egg dishes or to one
small baking dish. Bake about twenty minutes at 350 degs.
APPLE BETTY
1 1/2 cups chopped raw apple
1 1/2 cups soft bread crumbs
1/2 cup granulated sugar
1 tablespoon butter
1/2 teaspoon cinnamon
Dash of nutmeg
Combine ingredients in order given. Transfer to a buttered baking dish
and bake slowly at 350 degs. for thirty-five minutes. Serve with
whipped or heavy cream.
QUICK CINNAMON BUNS
1/2 cup granulated sugar
2 cups all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
2 tablespoons shortening
1 egg
7/8 cup water
1/4 cup raisins
1 1/2 teaspoons cinnamon
2 tablespoons butter
2 tablespoons brown sugar
Add 3 tablespoons sugar to the flour, salt and baking powder and sift.
Work in shortening with the back of a spoon. When flaky, add egg beaten
and mixed with 7/9 cup of water. Transfer to a slightly floured boar
and roll to one-half inch thickness. Brush with melted butter, then dot
with raisins and sprinkle with remaining sugar and cinnamon mixed
together. Roll up like a jelly roll and cut in crosswise slices
one-half inch thick. Place on an oiled pan. Let stand twenty minutes
for a finer texture, then bake at 375 deg for twenty minutes. When
almost baked, spread lightly over the top of each bun a little of the
following mixture of butter and brown sugar creamed together. This
melts and forms a glaze.
VIRGINIA BOILED HAM
1/4 pound thinly sliced cooked ham
1/2 teaspoon sugar
1 teaspoon butter
Measure sugar into a frying pan and let it barely melt. Add butter and
ham. Cook not more than two minutes, turning often. The ham should be
heated but not browned.
FRIED ONIONS
6 medium sized onions
1/4 teaspoon sugar
2 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon boiling water
Peel and slice onions. Melt sugar in a small, heavy frying pan and add
butter. Add onions seasoned with salt and pepper, then water. Cover
closely and fry very slowly. Turn only once, using a pancake turner.
Cook about 20 minutes.
GOLD COOKIES
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon lemon or vanilla extract
2 egg yolks
3/4 cup all purpose flour
1 teaspoon baking powder
Dash of salt
Whole nut meats
Cream together the shortening and sugar. Add extract and well beaten
egg yolks, then work in the dry ingredients that have been sifted
together. Chill the dough. Shape into balls the size of a marble, using
a small teaspoonful for each. Place a nut meat on each cookie and place
on oiled sheet keeping them an inch apart. Bake about twelve minutes at
350 deg.
DEVILED GREEN PEPPERS
3/34 cup cooked rice or hominy
1/2 cup minced cooked ham
1/2 tablespoon tomato catchup
1/2 teaspoon prepared mustard
A little onion juice
2 medium sized green peppers
Fine bread crumbs
Butter
Combine rice/hominy, ham and seasonings. In the meantime, halve, core
and wash the peppers and boil ten minutes in salted water. Drain and
fill with the first mixture. Place in a baking dish, sprinkle with
crumbs over the top, dot with butter and pour in enough hot water to
barely cover the bottom of the pan. Bake about twenty five minutes at
375 deg. Deviled ham may be used if desired.
PINEAPPLE, NUT AND CHEESE SALAD
2 slices canned pineapple
1/2 small package cream cheese
2 teaspoons chopped nutmeats
French dressing
Lettuce
Chill all ingredients. Arrange individually. Place a slice of pineapple
on a salad plate holding a large lettuce leaf. Rub cream cheese through
a coarse sieve onto the pineapple, heaping it up. Sprinkle with nuts
and top with dressing.
BEEF BIRDS ON TOAST
Thanks, Mary.
½ pound round steak, sliced very thin
Salt and pepper to taste
¾ cup bread dressing (I use the canister of Stove Top)
1 tablespoon minced onion
4 slices bacon
Boiling water – (I use beef broth instead)
Cut the beef in four pieces and pound with edge of plate or potato
masher, until flattened. Dust with salt and pepper, place a tablespoon
of the dressing – which has been mixed with onion – on each piece and
roll up. Put a slice of bacon around each “bird” and fasten with
toothpicks. Fry a few moments in any good fat. Place in a casserole,
half cover with boiling water, put on lid and simmer in the oven for
one and a half hour at 325 degs.. Remove birds and keep hot.
Skim off any excess fat and measure liquid. To make a gravy, add a
tablespoon of flour, blended with a tablespoon of cold water to each
cup of liquid, cook and stir until boiling point is reached. Remove the
toothpicks, arrange the meat on toast (I use rice or noodles) top with
gravy and serve.
BAKED CUSTARD
1 cup milk
1 egg
1 tablespoon sugar
Dash of Salt
1/4 teaspoon vanilla
Scald milk. Beat egg slightly, add sugar, salt and vanilla and stir
into milk. Pour into two custard cups and set them in a pan of hot
water. Bake 25 minutes at 350 degs. or until a knife, when inserted,
comes out clean.
CARAMEL CAKE
6 tablespoons shortening
3/4 cup granulated sugar
1 egg, separated
1/2 teaspoon vanilla
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Caramel Cream
Stir shortening until soft,then cream in sugar, egg yolk and vanilla.
Sift dry ingredients together and add alternately with milk to the
first mixture. Fold in egg white that has been beaten stiff and
transfer to two oiled eight-inch layer cake pans. Bake at 350 deg from
twenty to twenty five minutes. Cool and spread with caramel cream.
Note: Cut one layer in half, double and use for Caramel Cake. The next
night serve with strawberries and whipping cream
Caramel Cream:
1/2 cup granulated sugar
1/2 cup boiling water
Few drops vanilla
Caramelize (melt) sugar and when melted, add boiling water. Boil slowly
until it reaches the consistency of maple syrup. Add vanilla and use
hot or cold. This sauce keeps indefinitely.
CREAMED VEGETABLE OMELET
2 eggs
2 tablespoons boiling water
1/4 teaspoon salt
Dash of pepper
1 cup creamed, mixed vegetables
1/2 tablespoon butter
Separate eggs, beat the whites stiff and the yolks until lemon colored.
Add seasonings and water to the yolks and fold into the whites. Melt
butter in a rather small frying pan and turn in the egg mixture. In the
meantime, heat vegetables. Cook omelet gently, lifting it occasionally
about the edge so it will cook evenly. When golden on the bottom, cut
at right angles to the handle and spread the creamed vegetables over
the omelet. Fold over and serve.
FRICASSEE OF VEAL
1 pound breast of veal
1/3 teaspoon sugar
1/2 tablespoon butter
Salt
Pepper
Flour
1/3 cup cream
Cut veal in pieces suitable for serving and dust with salt and pepper
and roll in flour. Caramelize the sugar and add butter. Brown the veal
in this mixture. Add boiling water to cover and simmer until the veal
is tender - about forty five minutes. Add cream and serve with rice
timbales.
RICE TIMBALES
1/2 cup cup white, brown or wild rice
1/3 teaspoon salt
1/2 tablespoon butter
Place rice in a double boiler with the butter and salt. Pour in one and
a half cups cold water. Set over hot water and cover. Cook until the
rice has absorbed the liquid and is tender and flaky. Pack cooked rice
into timbale molds or custard cups rubbed with butter. Let stand in a
moderate oven two or three minutes and then unmold.
CHOPPED LAMB STEAK
½ pound minced, raw lamb
2 tablespoons soft bread crumbs
1 tablespoon milk
1/3 teaspoon salt
Dash peppercorns
Few drops of onion juice
Combine the ingredients in the order given and form into thin flat
cakes. Place on an oiled broiler and broil seven minutes, turning once.
Dot with butter, reheat and serve plain or with horseradish sauce.
Horseradish Sauce:
½ teaspoon butter
½ tablespoon flour
½ cup soup stock, OR 1 bouillon cube dissolved in ½ cup hot water
1/3 teaspoon sugar
Dash of salt
1 tablespoon grated horseradish
1 teaspoon vinegar
Melt butter, add flour and slowly add the soup stock. Stir in
seasonings, horseradish and vinegar. Bring to boiling point and serve.
GINGERSNAP PUDDING
1 egg
4 small gingersnaps
1 ¼ cups milk
1 tablespoon sugar
Dash of salt
4 quartered marshmallows
Crumble gingersnaps and divide in two buttered ramekins. Beat the egg,
add the milk, sugar and salt and pour over the gingersnaps. Stir in the
marshmallows. Place in a pan of hot water and bake about 25 minutes at
375 degs. Marshmallows will rise to the surface and brown, forming a
crust.
SAUERKRAUT WITH APPLE
1 1/4 cups sauerkraut
1/2 tablespoon butter
1 small apple, chopped
1 teaspoon lemon juice
If the sauerkraut seems too salty, rinse with cold water, but only if
necessary. Melt butter, add apple and cook a moment or two. Add
sauerkraut and slowly heat, allowing at least ten minutes. Stir in
lemon juice and serve.
BUTTERSCOTCH BREAD
1 tablespoon sugar
1/2 tablespoon butter
2 tablespoons boiling water
1 cup milk
1 egg
3 tablespoons brown sugar
1/2 cup butter toast cut in squares
1/4 teaspoon salt
Caramelize granulated sugar by allowing it to melt and brown in a
frying pan. Add butter and boiling water. Cook until the sugar has
re-dissolved, then add it to the milk. Beat the egg, add salt and brown
sugar and combine with the milk mixture. Put toast squares into shirred
egg dishes or a small baking dish. Pour the milk mixture over and bake
twenty minutes at 375 degs. Serve warm or cold with light cream.
STRAWBERRY CREAM
2 tablespoons cornstarch
1/4 cup sugar
1/2 cup mashed strawberries
1/2 cup boiling water
Dash of salt
1 teaspoon lemon juice
1/3 cup whipping cream
Stir together cornstarch, salt and sugar. Add strawberries. Pour this
mixture into the boiling water and stir until boiling. Reduce heat and
simmer for three minutes. Add lemon juice and almost cool the pudding.
Fold in the cream, whipped stiff. Chill and serve with additional
sliced and sugared berries.
BLUEBERRY PANCAKES
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon melted shortening
3/4 cup milk
1/2 cup fresh or stewed blueberries
1 egg
Mix and sift dry ingredients. Beat egg with the milk and add melted
shortening. Stir into flour mixture and when smooth, add the
blueberries. Drop by spoonfuls onto a lightly oiled frying pan or
griddle. Brown on one side and when bubbly turn and brown on the other.
Roll up, dust with powdered sugar and serve hot with more blueberries.
JUNE FRUIT CUP
½ cup sliced strawberries
½ cup stewed rhubarb
1 shredded orange
Combine the ingredients. Chill and serve with or without a sprinkling
of mint
MINCED MEAT ON TOAST
½ tablespoon butter
1 teaspoon flour
1 teaspoon minced onion
¾ cup minced cooked beef or chicken
1/3 cup water or stock
Salt and pepper
Melt butter, add flour and onion and cook until blended. Add the meat
and liquid, stirring constantly. The mixture should be quite thick.
Season to taste and serve on toast or noodles.
CORN MUFFINS
1 egg
1 tablespoon melted shortening
½ tablespoon sugar
½ cup milk
½ cup cold mashed potatoes
½ cup cornmeal
2 teaspoons baking powder
1/3 teaspoon salt
Beat eggs, add shortening, then stir in remaining ingredients. Beat
well and transfer to medium-sized, oiled muffin pans. Bake at 375 degs
for twenty-five minutes.
PENNSYLVANIA SANDWICH PLATE
Thank you, Mary, PA.
½ cup cream or cottage cheese
2 tablespoons sweet or slightly sour cream
Paprika
2 liverwurst sandwiches or of choice
1 sliced tomato
1 hard cooked egg
Crisp lettuce
Any desired salad dressing
2 luncheon plates
Put the cheese in two ramekin dishes or in glass cups; pour the cream
over and dust with paprika. Place in the center of the plates. On one
side of each cup of cheese put a sandwich and a nest of lettuce; on the
other side place slice tomato and half of a hard cooked egg. Pass
dressing of choice.
RASPBERRY BAVARIAN
1 regular size Raspberry gelatin
½ cup heavy cream
½ cup fresh raspberries
Prepare gelatin according to directions. Chill and when the gelatin
begins to set, stir in the raspberries. Whip the cream and fold into
gelatin. Transfer to sherbet glassed and chill until firm. Served with
additional sugared raspberries.
NUT SALAD
1 small head of lettuce, chopped
12 walnuts
1 tablespoon orange juice
Few drops lemon juice
2 tablespoons olive oil
Dash Salt
Dash Paprika
Arrange lettuce in nests. Combine remaining ingredients and arrange on
lettuce.
CELERY STUFFING
3 cups soft bread crumbs
1 cup chopped celery
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced onion
1 tablespoon poultry seasonings
2 tablespoons melted butter
Hot milk to moisten
Combine all ingredients except butter, adding just enough water to make
dressing slightly moist. Fry in butter until slightly browned. Either
stuff in a chicken or bake separately and use with a roast of pork or
beer.
JELLIED FRUIT AND NUT MELANGE
1 package cherry gelatin
¼ cup sliced banana
¼ cup diced orange
¼ cup diced, unpeeled apple
¼ cup shredded canned pineapple
¼ cup seedless grapes
½ cup chopped walnuts
Sweetened whipped cream
3 tablespoons powdered walnuts
Prepare gelatin according to directions. Pour into a pan, chill and
when partially set, set in chopped nuts and all the fruit. Set aside to
firm. When ready to serve, stir gelatin lightly with a fork; heap into
sherbet glasses and top with whipped cream and dusted with powdered
walnuts.
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SOUTHWESTERN
CHICKEN CHILI
1/2 tablespoon olive oil
1/2 pound boneless, skinless, chicken breast cut into bite sized pieces
1 small onion, chopped
4 ounces mushrooms, sliced
2 garlic cloves, minced
2 ounces green chili peppers, chopped
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup nonfat chicken broth
1 can (15 ounce) Navy beans
1 can (15 ounce) Cannellini beans
1 can (15 ounce) Great Northern beans
1/2 teaspoon chopped cilantro
1 ounce Monterey Jack cheese, part skim
Warm oil in a large pot over medium heat. Add chicken and saute for 5
minutes or until the pieces are browned. Remove and set aside. Add
onions to the pot and saute for several minutes. Stir in mushrooms and
garlic; cook for several minutes more. Add chili peppers, cumin,
oregano and broth. Cover and simmer for 30 minutes, stirring
occasionally. Add chicken, beans and cilantro, stir gently to mix well.
Simmer on low heat for 15 minutes. Sprinkle the cheese over each
serving.
Per serving: 345 calories, 10.1 g. total fat, 56 mg cholesterol, 976
mg. sodium.
BAKED YAMS WITH NUTMEG CREAM
2 yams
1/4 cup nonfat sour cream
1/4 teaspoon ground nutmeg
Preheat oven to 425 degs. Wash yams and place them on a baking sheet.
Bake 35 minutes or until tender. In a small bowl combine sour cream and
nutmeg. Chill until ready to serve. Using a sharp knife, cut a large
'X' in each baked yam. Push into the yam, on all four sides to squeeze
meat up and out of the opening. Top with the nutmeg cream.
BANANAS FOSTER
Serves 2
1 tablespoons light margarine
1 1/2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
Dash teaspoon ground nutmeg
1 medium banana, sliced 1/2-inch thick
1 kiwi fruit, peeled and sliced 1/2-inch thick
1 small peach or nectarine, pitted and sliced 1/2-inch thick, or 1/4
cup canned, sliced peaches (about 4 ounces), drained
1/8 teaspoon rum extract
1 cup nonfat or low-fat vanilla frozen yogurt or ice milk
In a medium skillet over medium heat, melt margarine. Stir in brown
sugar, cinnamon and nutmeg.
Cook and stir for 3 to 5 minutes, or until sugar melts. Add bananas,
kiwifruit and peaches. Cook, stirring gently, for about 1 minute or
until heated through. Stir in rum. Cook, stirring gently, for 1 minute.
Serve warm with frozen yogurt.
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MUSTARD-GRILLED
PORK CHOPS
2 boneless pork chops, 3/4-inch thick
2 fresh plum tomatoes, diced (about 1 1/2 cups )
4 piece Tomatoes, sun dried, oil pack, drained, halved and chopped
½ teaspoon dried basil
Dash cayenne pepper
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon minced garlic
In a medium bowl stir together plum tomatoes, sun-dried tomatoes,
basil, and cayenne; set aside. In a small bowl combine mustard, honey,
and garlic. Rub mustard mixture over all surfaces of chops.
Place chops on a kettle-style grill over medium-hot fire and grill for
3-4 minutes. Turn chops and grill for 3-4 minutes more or until chops
are just done. Serve with tomato salsa. If desired, garnish with basil
sprigs.
Carbs: 11g Calories: 239.1
Saturated Fat: 4.2g Sodium: 622.8mg
Source: National Pork Board
TWO LAYER CLUB SANDWICH
2-1/2 ounce sourdough rounds
2 slices cubed provolone cheese, halved
2 slices turkey salami, halved
2 slices smoked skinless light turkey meat , halved
1 fresh tomato , thinly sliced
1/2 cups fresh chopped spinach
1 tablespoons balsamic vinegar
1 tablespoons grated Parmesan cheese
Black pepper to taste
Using a serrated knife, cut the bread into 3 layers horizontally. On
the bottom half, layer with half of the provolone cheese, salami, ham,
tomato and spinach then sprinkle with half of the balsamic vinegar,
Parmesan cheese, and pepper. Set the middle slice on top then layer
with the rest of the provolone cheese, salami, ham, tomato, and spinach
then sprinkle with the rest of the balsamic vinegar, Parmesan cheese,
and pepper. Place the top slice of bread on top. Wrap in plastic wrap
and refrigerate for a minimum of 1 hour.
Carbs: 28.3g Calories: 185.4
Saturated Fat: 1.3g Sodium: 437.3mg
APPLE BUTTER PUDDING
1 package vanilla pudding, sugar free
2/3 cup milk, nonfat/skim, dry (such as Carnation)
1 1/2 cup water
1/4 cup fruit butter, apple
6 graham crackers, made into crumbs
1/4 cup light whipped topping
1/4 teaspoon ground cinnamon
Using a wire whisk, mix together the dry pudding mix, dry milk powder,
and water in a mixing bowl.
Blend in the apple butter, and mix in the graham cracker crumbs. Evenly
divide mixture into 4 separate dessert dishes, top each with a
tablespoon of Cool Whip Lite, and sprinkle each with cinnamon.
Carbs: 20.9g Calories: 112.3
Saturated Fat: 0.7g Sodium: 99.4mg
Source: dLife.com
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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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