|
A
to Z
Recipes
April 21, 2010
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
This is just about the nicest April we've had in years, weather-wise. I
love it. It's not been unbearably hot during the day and it's still
bearable at night. I love cooler weather and will truly miss it as our
temps will soar toward the triple digits soon. Wah, wah, wah. Everyone
seems to complain about the weather and there's not a darn thing we can
do about it. Sort of like taxes... just grin and bear it!
The current Monthly Theme topic is Company's Coming!
Surprisingly (to me) this theme topic is not doing well. I have only
about 10 recipes so far. What's up with that? I have twice that many
set aside to share of my own. I hope you join me in sharing recipes for
this simply wonderful theme topic. 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 was fun to put together. We're still very low on recipes
for regular issues like this but I'm not going to worry about it. If we
have only recipes from our regulars, it'll still be a great
publication. We have some dry spells like this and I'm hopeful the
recipes will start coming in soon.
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.
Anita, Battle Ground, WA
|
|
|
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.
|
|
|
~Shared
by Treva, NC
Proverbs 10:14 tells us that the battle of the tongue is won not in the
mouth, but in the heart....
(A precious pastor once told me that "What's down in the well, will
come up in the bucket." LOL)
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!
|
|
|
Things
to Never Forget
~Shared by Jim D., WA
1. Never laugh at anyone’s dreams.
2. Love deeply & passionately. You might get hurt, but it’s the
only way to live life completely.
3. Don’t judge people by their relatives.
4. Remember that everyone you meet is afraid of something, loves
something, and has lost something.
5. Remember the three Rs:
Respect for self,
Respect for others,
Responsibility for your actions.
6. Don’t overlook life’s small joys while searching for big ones.
7. Give people more than they expect & do it cheerfully.
8. Be the first to fight for a just cause.
9. Remember that no time is wasted that makes 2 or more people better
friends.
10. Never say anything uncomplimentary about another person’s dog
11. Don’t think expensive equipment will make up for lack of talent or
practice.
12. Memorize your favorite love poem.
13. Do the right thing, regardless of what others think.
14. Judge people from where they stand, not from where you stand.
15. Life will sometimes give you a magical moment. Savor it.
16. Don’t confuse comfort with happiness or wealth with success.
17. Be the first to forgive.
18. Spend some time alone.
19. Be an original. If that means being a little eccentric, so be it.
20. Open your arms to change, but don’t let go of your values.
21. Remember that silence is sometimes the best answer.
22. When you say “I Love You”, mean it.
23. Watch your attitude. It’s the first thing people notice about you.
24. Remember that the more you know, the less you fear.
25. Be humble & polite, but don’t let people push you around.
26. Don’t let weeds grow around your dreams.
27. Remember that how you say something is just as important as what
you say.
28. Read between the lines.
29. Don’t think you can fill an emptiness in your heart with money.
30. Remember that the shortest way to travel anywhere is to have good
company with you.
31. Take criticism and praise with equal grace.
32. Remember that what’s right isn’t always popular & what’s
popular isn’t always right.
33. Remember that great love & great achievements involve great
risk.
34. Never risk what you can’t afford to lose.
35. Remember that ignorance is expensive.
36. Learn the rules, then break some.
37. Judge your success by what you had to give up in order to get it.
38. Don’t confuse foolishness with bravery and kindness with weakness.
39. Life is too short. Eat more pancakes than ricecakes.
40. Follow your own star.
41. Remember the ones you love.
42. Follow your dream.
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!
|
|
|
Freezing
Cubed Cooked Chicken
When chicken pieces are on sale, I buy several packages and bake all
the chicken, skin side up, on foil-lined pans. When cool, I remove the
skin and bones, cube the meat and freeze in measured portions to use in
casseroles and other quick suppers.
Seeding a Cucumber
Peel or score cucumber if desired. Cut lengthwise in half. Using a
teaspoon, run the tip under the seeds to loosen and remove.
Jazzing Up Tomato Sauce
~Shared by Marilyn, OH
Add this surprising ingredient to your spaghetti sauce — 1/4 to 1/2
teaspoon of instant coffee.
It will enhance the color and the taste!
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!
|
|
|
Monthly Theme, Recipe Submissions |
|
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 Monthly 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.
|
|
|
Placing a vote takes
only a moment and helps
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
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
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.
|
|
|
Words
That Should Exist
~Shared by Brenda, AL
ACCORDIONATED (ah kor' de on ay tid) -- adj. Being able to drive and
read a road map at the same time.
AQUADEXTROUS (ak wa deks' trus) -- adj. Possessing the ability to turn
the bathtub faucet on and off with your toes.
AQUALIBRIUM (ak wa lib' re um) -- n. The point where the stream of
drinking fountain water is at its perfect height, thus relieving the
drinker from (a) having to suck the nozzle, or (b) squirting himself in
the eye (or ear).
BURGACIDE (burg' uh side) -- n. When a hamburger can't take any more
torture and hurls itself through the grill into the coals.
BUZZACKS (buz' aks) -- n. People in phone marts who walk around picking
up display phones and listening for dial tones even when they know the
phones are not connected.
CARPERPETUATION (kar' pur pet u a shun) -- n. The act, when vacuuming,
of running over a string or a piece of lint at least a dozen times,
reaching over and picking it up, examining it, then putting it back
down to give the vacuum one more chance.
DIMP (dimp) -- n. A person who insults you in a cheap department store
by asking, "Do you work here?"
DISCONFECT (dis kon fekt') -- v. To sterilize the piece of candy you
dropped on the floor by blowing on it, somehow assuming this will
`remove' all the germs.
ECNALUBMA (ek na lub' ma) -- n. A rescue vehicle which can only be seen
in the rearview mirror.
EIFFELITES (eye' ful eyetz) -- n. Gangly people sitting in front of you
at the movies who, no matter what direction you lean in, follow suit.
ELBONICS (el bon' iks) -- n. The actions of two people maneuvering for
one armrest in a movie theater.
ELECELLERATION (el a cel er ay' shun) -- n. The mistaken notion that
the more you press an elevator button the faster it will arrive.
FRUST (frust) -- n. The small line of debris that refuses to be swept
onto the dust pan and keeps backing a person across the room until he
finally decides to give up and sweep it under the rug.
LACTOMANGULATION (lak' to man gyu lay' shun) -- n. Manhandling the
"open here" spout on a milk container so badly that one has to resort
to the `illegal' side.
NEONPHANCY (ne on' fan see) -- n. A fluorescent light bulb struggling
to come to life.
PEPPIER (pehp ee ay') -- n. The waiter at a fancy restaurant whose sole
purpose seems to be walking around asking diners if they want ground
pepper.
PETROPHOBIC (pet ro fob' ik) -- adj. One who is embarrassed to undress
in front of a household pet.
PHONESIA (fo nee' zhuh) -- n. The affliction of dialing a phone number
and forgetting whom you were calling just as they answer.
PUPKUS (pup' kus) -- n. The moist residue left on a window after a dog
presses its nose to it.
TELECRASTINATION (tel e kras tin ay' shun) -- n. The act of always
letting the phone ring at least twice before you pick it up, even when
you're only six inches away.
Witty Dictionary
~Shared by Vicki, Sarasota, FL
ADULT: A person who has stopped growing at both ends and is now growing
in the middle.
BEAUTY PARLOR: A place where women curl up and dye.
CANNIBAL: Someone who is fed up with people.
CHICKENS: The only animals you eat before they are born and after they
are dead.
COMMITTEE: A body that keeps minutes and wastes hours.
DUST: Mud with the juice squeezed out.
EGOTIST: Someone who is usually me-deep in conversation.
HANDKERCHIEF: Cold Storage.
INFLATION: Cutting money in half without damaging the paper.
MOSQUITO: An insect that makes you like flies better.
RAISIN: Grape with a sunburn.
SECRET: Something you tell to one person at a time.
SKELETON: A bunch of bones with the person scraped off.
TOOTHACHE: The pain that drives you to extraction.
TOMORROW: One of the greatest labor saving devices of today.
YAWN: An honest opinion openly expressed.
and last but not least.....
WRINKLES: Something other people have, similar to my character lines.
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!
|
|
|
Recipe Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SPRING
BREAKFAST STRATA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 eggs
3 cups milk
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded cheddar cheese
1 pound fully cooked ham, cubed
1 package (10 ounces) frozen cut asparagus, thawed
2 cups sliced fresh mushrooms
10 cups cubed bread
In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently
stir in remaining ingredients until well mixed. Pour into a greased
13-in. x 9-in. baking dish. Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered,
at 350° for 1 hour or until a knife inserted near the center comes out
clean. Let stand 5 minutes.
Yield: 12 servings.
SEAFOOD TOMATO ALFREDO
~Shared by Treva, NC
With this alfredo dish in your recipe rotation, you'll never be at a
loss for ideas. Change it up by using shrimp or scallops - it's a hit
every time!
Prep Time: 15 min.
Cook Time: 20 mi
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with
Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound),
cut into 2-inch pieces
1/2 package (8 ounces) linguine, cooked and drained
1. Heat the butter in a 10-inch skillet over medium heat. Add the onion
and cook until tender, stirring occasionally.
2. Stir the soup, milk and tomatoes in the skillet and heat to a boil.
Add the fish to the skillet. Reduce the heat to low. Cover and cook for
10 minutes or until the fish flakes easily when tested with a fork.
Serve the fish and sauce over the linguine.
Serving Suggestion: Serve with spinach sautèed with garlic and crusty
whole wheat rolls. For dessert serve reduced-fat pound cake topped with
sliced strawberries and light whipped cream.
Makes: 4 servings (about 1 cup each).
KITCHEN CLIP: Garnish servings of alfredo with thinly sliced scallions
or chopped chives for a pop of fresh green color.
Source: Campbell's Kitchen
COCONUT PEANUT SHRIMP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 15 appetizers (about 4 shrimp each)
Time: 10 minutes to assemble marinade
2-4 hours to marinate
2-4 minutes to broil or grill
Ingredients:
Marinade:
1 packet A Taste of Thai Peanut Sauce Mix (2 inner envelopes)
1 can A Taste of Thai Coconut Milk
1 cup sweetened coconut flakes
Grated rind of one lime
1/4 cup fresh squeezed lime juice (1-2 limes)
1/4 cup brown sugar
1 Tbsp finely minced ginger
4 cloves garlic, minced
3 lbs large to x-large raw shrimp, peeled and deveined
Optional: chopped cilantro
Directions:
1 In a medium sized bowl whisk together; Peanut Sauce Mix, Coconut
Milk, coconut flakes, lime rind & juice, brown sugar, ginger,
and garlic, until well mixed.
2 Add shrimp, turning to coat well on all sides. Marinate 2 hours or
more.
3 Preheat broiler to high, or grill to medium high. Broil or grill 2-3
minutes or until shrimp just turns opaque. Sprinkle with cilantro and
serve.
PASTA WITH ROASTED TOMATOES, CAPERS AND OLIVES
~Shared by Linda H., Rosharon, TX
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta
Heat the olive oil in a large skillet over medium heat. Add the onion
and cook, stirring occasionally, until soft and translucent, about 5
minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes
and balsamic vinegar and cook for 2 more minutes.
Transfer this mixture to a baking dish and stir in the capers, olives,
oregano, salt and pepper. Place the dish in the oven and roast for 20
minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the
pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put
the pasta in a warm serving bowl, toss with Parmesan cheese and add the
tomato mixture.
Source: FoodFit
PORK NECKBONES & RICE
~Shared by Johnny, LA
Use a 5 or 7 quart pot, preferably a cast iron Dutch oven. I suggest a
Lodge 5 quart Dutch oven #8DO2 or 7 quart Dutch oven #10D02.
Feeds 6 to 8 people. Costs about $2
If any of y'all Yankees own a blues bar and you're looking for some
cheap but authentic blues food to serve a crowd of drunks at a blues
bash, well, it don't get no cheaper or more authentic than pork
neckbones ‘n' rice. This recipe came straight from Carolina Henderson,
the cook and old blues song expert at ZZ's juke joint in Ferriday,
Louisiana.
For 40 or 50 drunk Yankees or 20 drunk Texans, I'd double this recipe
and cook it in a 10 quart Dutch oven. I'd also serve a 5 quart Dutch
oven filled with canned turnip greens cooked with a fist-sized chunk of
salt pork bacon, "salt meat," us Deltonians call it. On the side have
about 6 or 8 big skillets of cornbread. And pepper sauce for the
greens. And buttermilk.
Here's what you'll need:
About 2½ pounds of fresh pork neckbones
If your supermarket doesn't carry fresh pork neckbones, it means that
the po' folks don't shop there. Change supermarkets or move to a better
neighborhood.
1/2 cup cooking oil
2 cups rice
1 Tbsp garlic powder
2 tsps salt
1 tsp black pepper
6 cups of water
1 onion, sliced
1/2 bunch of chopped green onions, about 4
Directions:
Use the 1/2 cup of cooking oil and brown the neckbones, turning them
frequently.
When the neckbones are browned, add the chopped green onion, the sliced
onion and the spices.
Add water and bring to boil.
Cover pot with tight-fitting lid and simmer on low for 1 1/2 hours.
Stir once or twice.
After 1 1/2 hours of simmering, add rice. Skim fat if desired.
Simmer 15 more minutes and turn off fire. Stir once.
Wait 15 more minutes and eat.
Pork neckbones contain more meat than you'd think. Pork neckbones ‘n'
rice taste best served with cornbread and either turnip greens or
black-eyed peas. If you can't get fresh greens where you live, use
canned w/diced turnips. Throw in a slice of bacon for seasoning.
Carolina's recipe actually calls for less water and cooking the rice
separately. She cooks the rice "‘til it's almost done," then washes it
to remove the starch. She then adds it to the pot where it finishes
cooking. She also cooks a variation of this recipe that she calls "pork
‘n' gravy."
Here's how Carolina cooks pork 'n' gravy:
Cook rice separately and completely.
Thicken liquid in pot with "some" flour.
Add a "dash" of Kitchen Bouquet® Browning & Seasoning Sauce to
"give the gravy a dark color."
Serve over rice
MEDITERRANEAN SALAD
~Shared by Jim D., WA
1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional
Combine all ingredients on a large platter and serve with Feta cheese
dressing. You may also use the stuffed grape leaves on the salad.
Feta Cheese Dressing
8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil
Combine all ingredients in a cruet and shake well. Place in the
refrigerator for several hours before pouring over salad.
The Skinny: Use low fat sour cream.
LEMON SQUARES
~Shared by Doe, Oliver, B.C., Canada
1/2 c chpd nuts
1 c flour
1/2 c marg
8 oz soft cream cheese
1 c icing sugar
2 sm pkgs instant lemon pudding
2 1/2 c milk
Cool Whip
Layer One: In sm bowl combine flour with marg. Press in ungreased 9x13
pan. Bake at 350 for 15 mins.
Layer Two: In med bowl combine cream cheese with icing sugar and mix
well. Gently fold in 1 c Cool Whip.
Layer Three: In lg bowl combine milk and pudding mix, and beat until
smooth and thick.
Layer Four: Spread Cool Whip over top and serve.
THAI CHICKEN WITH LINGUINI
~Shared by Luanne, FL
This is from a Farmers Almanac and I found it very tasty. I like all
the flavors together. First Prize: Peanut Butter Recipe Contest Winner
-2008 Old Farmer's Almanac.
Yield: 4 to 6 servings.
1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips
In a saucepan, sauté the chicken in the olive oil.
Remove the chicken from the pan and keep warm. Add the broth, honey,
and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and
ginger.
Add the green onions and garlic, stirring constantly over low heat
until blended.
Add the red pepper and cooked chicken. Cook until the sauce has
thickened.
Serve over warm linguini.
GORGONZOLA CHEESE SALAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive
oil, milk, and vinegar in a blender or food processor. Blend until
smooth.
In a large bowl, toss the Gorgonzola dressing with lettuce, avocado,
and walnuts.
COCOA COLA CHOCOLATE FUDGE CAKE
~Shared by Treva, NC
1 & 3/4 Cups flour
2 Cups brown sugar, packed
3/4 Cup cocoa, measured, then sifted
2 tsp. baking soda
1 tsp. baking powder
dash salt
2 eggs
1/2 Cup oil
1 Cup cola
1 Cup buttermilk
1 tsp. vanilla
Cola Frosting (recipe below)
Sift together flour, brown sugar, cocoa, baking soda, baking powder,
and salt in large bowl. In center add eggs, oil, cola, buttermilk, and
vanilla and whisk about 3 minutes to make smooth, thin batter. Pour
into lightly greased 9 x 13 inch baking pan. Bake at 350°F. for 40 - 45
minutes or until cake tests done.
Cool cake. Refrigerate while preparing icing. Frost cake. Cut into
squares to serve.
Cola Frosting:
1/4 Cup unsalted butter
3 Tbsp. cocoa
1/3 Cup cola
4 Cups powdered sugar
Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat
until fluffy and smooth. Use to frost cake.
Makes 8 to 10 servings.
GREEK LAMB WITH SPINACH AND ORZO
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 8 servings
1 3- to 31/2-pound lamb shoulder roast (bone-in)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 cloves garlic, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 10-ounce bag pre-washed fresh spinach, chopped
5 cups cooked orzo
4 ounces crumbled feta cheese
Trim fat from roast. If necessary, cut roast to fit into a 31/2- to
6-quart crockery cooker. In a small bowl combine oregano, lemon peel,
garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly
with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove lamb from cooker. Remove meat from
bones; discard bones and fat. Chop meat; set aside. Add spinach to
cooking juices in cooker, stirring until spinach is wilted. Add cooked
orzo, feta, and lamb; stir to mix.
TOM CRUISE'S SPAGHETTI CARBONARA
~Shared by Linda H., Rosharon, TX
Created by Tom Cruise.
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced
garlic, one chopped onion and the Italian bacon cut into small squares.
Let simmer for about a half-hour, being careful not to let the oil get
to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti
until al dente, drain and immediately add egg mixture to pasta. The
eggs are actually cooked by the pasta. (Make sure the eggs are
thoroughly cooked before proceeding.) Stir the egg mixture until it is
well mixed. Pour in the mixture from the frying pan and stir. Finish
with the parmesan cheese and serve!
TRACY PHILEN'S CARAMEL CAKE
~Shared by Johnny, LA
1 box Duncan Hines caramel Cake Mix
1 can Eagle Brand Milk
1 jar Caramel Ice cream topping
1 container cool whip
1 pkg. Heath candy pieces (found on the baking aisle)
Follow directions for cake mix.
When you take the cake out of the oven ,poke holes in it with a wooden
spoon handle. Pour eagle Brand Milk on top of the cake, make sure you
cover it entirely Let cool completely.
Once cool, pour the caramel topping over it.
Spread a layer of Cool whip on top of caramel topping and top it off
with a layer of Heath candy pieces..
It is really delicious and full of calories. ENJOY!!!
NOTE: You may want to microwave the caramel topping to make it easier
to pour.
PORK TENDERLOIN WITH ORANGE AND ROSEMARY
~Shared by Jim D., WA
2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
Two thirds cup dry red wine
1 cup chicken broth
One half cup orange juice
1 Tbsp. flour or cornstarch
Flatten each piece of pork with a meat mallet until they are about one
half inch thick. Sprinkle with salt and pepper. Heat oil in a skillet
and brown pork on each side for several minutes and remove from heat.
Add garlic, rosemary and red wine to pork dripping and cook for several
minutes. Combine chicken broth with orange juice and cornstarch or
flour and add to skillet. Heat until thickened and serve over pork
medallions.
The Skinny: Use fat free chicken broth and reduced sugar orange juice.
APPLE-CRANBERRY STUFFED PORK CHOPS
~Shared by Vicki, Sarasota, FL
PREP TIME: 20 Minutes
COOK TIME: 24 minutes
2 tbsp. Butter
1/3 cup finely chopped dried cranberries
1 1/2 tsp. Garlic paste
1 tsp. Kosher Salt
3/4 cup shredded sharp Cheddar Cheese
Freshly ground black pepper to taste
Flour for dusting
1/2 cup chicken broth
2 tbsp. Dijon mustard w/ honey
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1 tbsp. Chopped fresh sage leaves
1 Granny Smith Apple
1 (1 inch thick) boneless center cut loin pork chops, about 5 oz each
1 1/2 cups apple juice
1. Melt 1 tbsp. Of butter in a large non-stick skillet over medium
heat. Add onions, celery, cranberries, sage, and
garlic. Sauté 4 minutes. Add apple and 1/4 tsp. Of
the salt, cook 4 minutes. Cool mixture, stir in
cheese. Remove mixture to a bowl. Wipe skillet
clean.
2. With a sharp knife, cut a pocket in each chop, leaving 3 sides
intact. Stuff each chop w/ the apple/cranberry
mixture. Skewer pockets closed w/ toothpicks.
3. Season chops w/ the remaining salt and sprinkle w/ pepper.
Dust w/ flour. Melt the remaining 1 tbsp of butter in skillet
over medium heat. Add chops and cook 8 minutes, turning once
and continue to cook 4 minutes, turning the chops till cooked
thru. Remove chops to a platter and cover loosely w/ foil.
4. Add apple juice to skillet and whisk in the mustard. Brint
to a boil and cook till sauce is reduced by half. Strain sauce thru a
fine mesh sieve. Remove toothpicks from pork and pour sauce
over.
CHARLESTON BREAKFAST CASSEROLE
~Shared by Ann S in Mims FL
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 8
"An easy, crowd-pleasing breakfast casserole with a crouton and Cheddar
cheese base. This recipe calls for bell pepper and bacon, but you can
have fun playing with the ingredients to dress it up or down, depending
on the occasion."
Ingredients:
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Melt butter in the microwave, or in a small pan on the stove over
low heat. Spray a 9x12 inch baking dish with vegetable spray. Place
croutons in the bottom of the dish, and drizzle with melted butter.
Sprinkle with grated Cheddar cheese.
4. Crack the eggs into a bowl, whisking to break up the yolks. Add
milk, peppers, mustard, salt, and pepper, and beat until well-combined.
Pour over the croutons and cheese, and sprinkle with crumbled bacon.
5. Bake in the preheated oven for 40 minutes. Remove from oven and
allow to stand 10 minutes before serving.
Source: AllRecipes.com
BERRY CHEESECAKE PIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 sheets phyllo dough (14x9)
6 T. butter melted
2 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 t. vanilla extract
2 eggs lightly beaten
2 C. fresh or frozen blueberries
1/2 C. strawberry jelly
1 C. whipped topping
sliced fresh strawberries and additional blueberries optional
Place one phyllo sheet in a greased 9" pie plate; brush with
butter. Repeat seven times; trim edges. Bake at 425
for 6-8 minutes or until edges are lightly browned (center will puff
up). Cool on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, sugar and
vanilla until smooth. Add eggs, beat on low speed just until
combined. Fold in blueberries. Spoon into crust.
Bake at 350 for 10 minutes; cover edges with foil to prevent
overbrowning. Bake 23-27 minutes longer or until center is
almost set. Cool on a wire rack for 1 hour.
Refrigerate until chilled. In a small mixing bowl, beat jelly
until smooth; spread over filling. Spread with whipped
topping. Garnish with strawberries and additional blueberries
if desired.
INSTANT CINNAMON MOCHA COCOA
~Shared by Treva, NC
This super-quick, super-easy recipe is ideal for a fast cocoa fix at
the office, on a camping trip or anywhere else you don’t have access to
a full kitchen. If you plan on drinking it often, you can mix the dry
ingredients ahead of time. Just shake before you measure out each
serving.
1 cup milk (or soymilk)
1 serving’s worth of dark chocolate cocoa mix
1 serving’s worth of instant coffee
1/2 tsp. ground cinnamon
Bring milk to a simmer. (If you’re in an office or other space without
a stove, use the microwave’s "Beverage" setting. If you’re camping,
bring it to a simmer over the campfire.
Place cocoa mix and instant coffee granules in amounts for one serving
(as directed by each) into an empty mug.
Add cinnamon to the mug, and then stir in a small amount of milk to
create a paste. (This is easier to do with a fork than it is with a
spoon.)
Gradually add the rest of the milk, stirring as you go.
Serve hot.
PECAN PIE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 eggs
1 tsp. melted butter
3 tsp. Flour
1/4 tsp. Vanilla
1/8 tsp. Salt
1/2 cup sugar
1 1/2 cup syrup
2/3 cup chopped pecans
1 unbaked pie shell
Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add
pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes.
Reduce oven temperature to 325 and bake 40-45 minutes longer.
PENNE WITH TUNA, LEMON, CAPERS AND OLIVES
~Shared by Linda H., Rosharon, TX
1 can (170 g/6 oz) Solid White Tuna, drained
4 cups penne
2 Tbsp. butter
2 Tbsp. olive oil
4 large garlic cloves, finely chopped
1½ tsp. finely grated lemon zest
¼ cup lemon juice
3 large green onions, finely chopped
2 Tbsp. drained capers
10 kalamata olives, pitted and chopped
¼ cup finely chopped fresh parsley
salt and pepper
parmesan cheese, grated
Cook penne in large amount of boiling salted water until tender. Drain
and return to pot.
Meanwhile, heat butter and oil in small heavy frypan over medium heat.
Add garlic and sauté for 2 minutes. Add lemon zest, lemon juice, green
onions, capers and olives and sauté for 2 minutes.
Reduce heat to low. Add tuna and separate with a fork into large pieces
and heat through, stirring gently to keep tuna in large chunks. Add
salt and pepper to taste.
Add tuna mixture and parsley to pasta. Toss and serve with parmesan
cheese.
CREOLE TURTLE SOUP
~Shared by Johnny, LA
Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in
fact, it probably outsells the Gumbo in a lot of establishments. Unlike
the clear Turtle Soups made in other parts of the world, the Louisiana
variety is a dark, robust soup, bordering on a stew. There are also
Mock Turtle Soups which are good as well, usually made with Beef and
Veal. I have more than a sneaking suspicion that most restaurant
versions are a combination of the two. Turtles are said to contain
about 7 different flavors of meat, so it would be very easy to slip a
more inexpensive meat in with the Turtle, I’ve even heard of some
places slipping in some Alligator. I always raise an eyebrow when the
“Turtle Meat” in some versions is ground, as opposed to cubed, it’s a
red flag that says “Probably Not All Turtle Meat Here.” That’s fine
though, they still taste delicious, and it would take a very refined
palate to tell the difference.
As far as finding Turtle Meat in your area, you may have a bit of a
challenge. If you have a great Asian Market in your area, it’s probably
your best bet, they may even have them live if you would like to
butcher them yourself. It’s a messy business though, with a lot of
blood and Post Mortem squirming. No thanks, I buy frozen. If you do
butcher your own you will have access to ingredients that squeamish
cooks like myself can’t find in the freezer. Calipash and Calipee, and
possibly Turtle eggs. Some connoisseurs have said that they can tell if
a Turtle Soup is truly authentic by the lumps of Calipash and Calipee
in the soup. Calipash is the dull-green fatty substance inside the
upper shell (Carapace). Calipee is the light yellow fatty substance
attached to the bottom shell (Plastron). If you can purchase bone-in
Turtle Meat, do so! You can Roast the bones and infuse the flavor into
your Beef Stock. Roast them in a 400 degree F oven until a nice deep
brown, then add them to your Beef Stock and simmer for 30 minutes to an
hour. Here is my recipe:
Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour
4 Tbsp Unsalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Paisley, Finely Chopped
Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the
flour, cook to make a peanut butter colored Roux. Set aside. For more
on making a Roux, click here.
In a large saucepan or dutch oven, melt the 4 Tbsp of Unsalted Butter
over medium-high heat, add the diced Turtle Meat and saute until nicely
browned.
Lower the heat to medium, add both types of onions, the celery, and
garlic. Season with salt and black pepper. Saute until the vegetables
are tender.
Add the tomatoes, season with a little salt so they will break down,
cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves.
Bring to a boil, then down to a simmer. Simmer for 20-30 minutes,
stirring occasionally and skimming off any impurities that may rise to
the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme,
and Marjoram, simmer for 15-20 minutes more.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat
through.
Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add
the Sherry at the table, about 1-2 tsp per bowl.
Serves 4-6
GARLIC-PARSLEY STEAK SAUCE
~Shared by Jim D., WA
A little of this aromatic vinnaigrette goes a long way.
Makes 1 1/4 cups
1/2 cup finely chopped fresh parsley
1/4 cup minced red onion
2 cloves minced garlic
1/4 cup red wine vinegar
1/8 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
Salt and pepper
Combine parsley, onion, garlic, vinegar, and pepper flakes in bowl.
Slowly whisk in oil. Season with salt and pepper.
Source: CooksCountry.com
CROCK POT APPLE PIE
~Shared by Ann S., Mims, FL
Great recipe for apple pie that bakes while you're at work. Great
served warm with a scoop of vanilla ice cream.
7¼ hours; 15 min prep
Serves 8
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
1. Toss apples in a large bowl with cinnamon, allspice, and nutmeg.
2. Place in lightly greased crock pot.
3. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup
of Bisquick.
4. Spoon over apples.
5. Combine the 1 cup Bisquick and brown sugar.
6. Cut the butter into the mixture until crumbly.
7. Sprinkle this mixture over the top of the other Bisquick mixture.
8. Cover and cook on low for 6-7 hours or until apples are soft.
Nutrition Facts
Serving Size 1 (233g)
Recipe makes 8 servings
Calories 374
Calories from Fat 117 (31%)
Amount Per Serving %DV
Total Fat 13.0g 20%
Saturated Fat 6.4g 32%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 75mg 25%
Sodium 372mg 15%
Potassium 273mg 7%
Total Carbohydrate 62.6g 20%
Dietary Fiber 4.0g 16%
Sugars 44.7g
Protein 4.6g 9%
Source: Recipezaar
CORN AND PASTA CASSEROLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1/2 cup butter, melted
1 cup dried medium shell pasta
1 can (15-14/ oz.) whole kernel corn
1 can (14-3/4 oz.0 cream-style corn
1/4 lb. Velveeta Cheese, cut into cubes
Preheat oven to 350 degrees. In a 2-quart casserole, stir
together melted butter, pasta, undrained whole kernel corn, cream-style
corn and cheese. Cover and bake for 50 minutes.
Uncover and stir. Bake, uncovered, about 20 minutes more or
until pasta is tender. Let stand for 15 minutes before
serving. Serves 6 to 8
CANDY CRUNCH
~Shared by Barb C., Chula Vista, CA
4 cups, (half of a 15 oz. Bag) pretzel sticks or pretzel twists
1 ( 14 oz.) can sweetened condensed milk, not evaporated
2 (10 to 12 oz.) bag of white baking pieces(chips)
1 cup dried fruit, raisins, cranberries,etc.
Line 15 x 10 inch baking pan with foil. Place pretzels in large bowl.
In large saucepan, over medium-low heat, heat sweetened condensed milk,
until warm, about 5 minutes. Remove from heat and immediately stir in
white baking pieces until melted. Pour over pretzels, stirring to coat.
Immediately spread mixture into prepared pan. Sprinkle with dried
fruit, press down lightly with back of spoon. Chill 1 to 2 hours or
until set. Break into chunks. Store loosely covered at room temperature.
Makes about 1 3/4 pounds.
TURKEY HASH CASSEROLE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups diced turkey
2 cups finely diced cooked potatoes
1 cup bread crumbs
1 tablespoon butter
3/4 cup gravy
3/4 cup milk
1 beaten egg
3 tablespoons chopped onions
1/2 cup chopped celery
3 tablespoons finely chopped green peppers
3/4 teaspoon salt and pepper
Dash Tabasco sauce
Directions
Preheat oven to 350 degrees.
Saute celery, onions, and green peppers in butter. Mix ingredients
together. Place in a well greased casserole dish. Bake 60 minutes.
FOIL-PACK BRUSCHETTA CHICKEN BAKE
~Shared by Treva, NC
1 can (28 oz.) diced tomatoes, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 tsp. Dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ºF.
COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is
moistened.
PLACE 1 chicken breast on center of each of 6 large sheets of
heavy-duty foil sprayed with cooking spray; top with basil, stuffing
mixture and cheese. Bring up foil sides; double fold top and ends to
seal each packet, leaving room for heat circulation inside. Place in
15x10x1-inch pan.
BAKE 30 to 35 min. Or until chicken is done (165ºF). Cool 5 min. Cut
slits in foil to release steam before opening packets.
Kraft Kitchens Tip:No heavy-duty foil on hand? Just use double-layer
sheets of regular foil instead.
AUTUMN ROASTED VEGETABLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: makes 4 servings.
Ingredients
3 carrots, peeled and cut into 1-inch pieces
9-10 pearl onions, peeled and trimmed
2 cups Brussels sprouts, halved if large
1 medium sweet potato, peeled and cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
2 Tbsp. chopped pecans for garnish (optional) Directions
Preheat oven to 400 degrees. In a mixing bowl, toss the vegetables with
oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add
broth to pan. Roast for 45 minutes, stirring and turning carefully
every 10 to 15 minutes.
Check frequently for tenderness. When vegetables are almost tender,
turn oven up to 425 degrees and roast 10 to 15 minutes more, until
vegetables are lightly browned and tender. Serve hot, garnished with
pecans, if desired.
Nutritional Information Per Serving:
121 calories, 4 g. total fat (less than 1 g. saturated fat), 21 g.
carbohydrate, 4 g. protein, 4 g. dietary fiber, 260 mg. sodium
Diabetic Exchanges: 3 Vegetable, 1 Fat, 1/2 Bread/Starch
Source: AICR
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!
|
|
|
SLOW
COOKER BERRY COBBLER
~Shared by Treva, NC
1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups reduced-fat frozen vanilla yogurt, optional
In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking
powder and cinnamon. In a small bowl, combine the egg, milk and oil;
stir into dry ingredients just until moistened (batter will be thick).
Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with
cooking spray.
In a large bowl, combine the salt and remaining flour and sugar; add
berries and toss to coat. Spread over batter.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick
inserted into cobbler comes out without crumbs. Top each serving with
1/4 cup frozen yogurt if desired.
Yield: 8 servings.
Nutrition Facts: One serving: (calculated without frozen yogurt)
Calories: 250; Fat: 4 g; Saturated Fat: 0 g; Cholesterol: 27 mg;
Sodium: 142 mg; Carbohydrate: 51 g; Fiber: 4 g; Protein: 3 g
Source: Light & Tasty
CHIPOTLE TAMALE PIE
~Shared by Maggie, TX
3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3 3/4 cup diced red bell pepper
4 cloves garlic minced
2 teaspoons ground cumin
1 15 ounce can pinto or red beans, rinsed and drained
1 8 ounce can no salt added stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced
1 to 2 teaspoons adobo sauce from canned chilies, optional
1 cup low sodium reduced fat shredded cheddar cheese
1/2 cup chopped cilantro
1 8 1/2 ounce package corn bread mix
1/3 cup 1% low fat milk
1 large egg white
Preheat oven to 400F. Cook turkey or beef, onion, bell peppers and
garlic in large nonstick skillet over medium high heat 8 minutes or
until turkey or beef is no longer pink, stirring occasionally. Drain
fat; sprinkle mixture with cumin. Add beans, tomatoes, chilies and
adobo sauce; bring to a boil over high heat. Reduce heat to medium;
simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and
cilantro. Spray 8 inch square baking dish with nonstick cooking spray.
Spoon turkey mixture evenly into prepared dish,pressing down to compact
mixture. Combine corn bread mix, milk and egg white in medium bowl; mix
just until dry ingredients are moistened. Spoon batter evenly over
turkey or beef mixture to cover completely. Bake 20 to 22 minutes or
until corn bread is golden brown. Let stand 5 minutes before serving.
6 servings.
Dietary Exchanges:
3 starch/bread, 2 lean meat, 1 1/2 vegetables, 1/2 fat
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!
|
|
|
SUMMER
SQUASH WITH ONIONS & HERBS
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1 medium yellow onion, sliced and separated into rings
- 5 cups sliced yellow or zucchini squash
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/4 teaspoon salt
DIRECTIONS
Coat a large nonstick skillet with the oil and place over medium heat.
Add the remaining ingredients, cover, and cook, stirring occasionally
for about 5 minutes, until the squash and onions are just tender. Serve
hot.
Nutritional Information Per Serving (per 2/3 cup serving): Calories:
56, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3 g, Saturated Fat: 0.4
g, Fiber: 2.7 g, Protein: 1.9 g, Sodium: 119 mg, Calcium: 32 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
BROCCOLI WITH CREAMY LEMON SAUCE
~Shared by Mary S., Nashville, TN
Yield: 1/6 of recipe
INGREDIENTS
- 2/3 cup lowfat cottage cheese
- 1/4 cup evaporated skim milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/8 teaspoon ground turmeric
- White pepper
- 3 cups hot cooked broccoli florets
DIRECTIONS
In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon
juice, turmeric, and white pepper to taste and puree until the mixture
achieves a thin consistency, about 30 seconds.
Heat the sauce in a skillet, stirring occasionally, until heated
through, but do not boil. Serve the sauce over the warm broccoli.
Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat:
1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g
Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat
Source: Diabetes
Cookbook for Dummies
OVER-EASY APPLE-RAISIN TURNOVERS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 teaspoon sugar
- 1/8 teaspoon cinnamon
- 1 medium apple, peeled or unpeeled, cored and cut into
small cubes
- 1 tablespoon dark raisins
- 8 very fresh, reduced-calorie, whole-wheat bread slices
DIRECTIONS
In a custard cup, or on a small sheet of wax paper, stir together the
sugar and cinnamon. In a 2-cup measure or similar small microwave-safe
bowl, combine the sugar-cinnamon mixture, apple, and raisins. Stir to
mix well.
Cover with wax paper and microwave on high power for 1 minute. Stir.
Re-cover and microwave on high power an additional 1 to 1-1/2 minutes
or until the apples are softened. Meanwhile, trim the crusts from the
bread slices and discard them. With a rolling pin, flatten the slices
to 1/8 inch thick.
Place a generous tablespoon of apple mixture on one side of each bread
slice, and spread it out slightly. To form turnovers, fold the bread
over the filling to make a triangle shape. Seal the edges by pressing
with fork tines.
Lightly toast the slices in the toaster oven. Or toast under the
broiler, browning lightly on one side and then the other.
Cool slightly before eating. You can make a batch of the filling, use
some of it immediately, and save the rest in the refrigerator. Then
make additional turnovers over the next 2 to 3 days.
Nutritional Information Per Serving (1 turnover): Calories: 47, Fat: 0
g, Cholesterol: 0 mg, Sodium: 75 mg, Carbohydrate: 11 g, Dietary Fiber:
2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
NEW ENGLAND MINI CORN CAKES
~Shared by Mary S., Nashville, TN
Yield: 12 servings
Notes: Make silver dollar pancakes the easy way, with a muffin tin.
INGREDIENTS
- Nonstick cooking spray
- 1-1/3 cups yellow cornmeal
- 1-1/3 cups unbleached white flour
- 4 teaspoons baking powder
- 3 eggs, beaten
- 1 cup evaporated fat-free milk
- 2 tablespoons honey
- 2 tablespoons low-calorie margarine
- 3 teaspoons maple extract
DIRECTIONS
Preheat the oven to 400 degrees.
Spray 24 muffin cups with nonstick cooking spray. Combine all
ingredients and mix until blended.
Fill each muffin cup one-third full with batter. Bake for 13 minutes
until browned. Each pancake should be 1/2 inch high.
Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g,
Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber:
1 g, Sugars: 5 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
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!
|
|
|
(SMALL
BATCH) LOADED OATMEAL COOKIES
~Shared by Maggie, TX
Makes about one dozen cookies.
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup quick-cooking oats
1/2 cup chocolate chips
1/4 cup flaked coconut
1/4 cup chopped pecans
In a small mixing bowl, cream butter and sugars. Beat in egg and
vanilla. Combine the flour, baking powder, baking soda, salt and
cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate
chips, coconut and nuts.
Drop by rounded teaspoonfuls 2 inches apart onto an ungreased (or
parchment paper lined) cookie sheet. Bake at 350 for 13-15 minutes or
until lightly browned. Immediately remove to a wire rack.
Source: Taste
of Home's Cooking for 2 Magazine
HAM AND CHEESE SANDWICH SPIRALS
~Shared by Maggie, TX
Makes: 2 servings
Prep: 15 minutes
Chill: 1 hour
Ingredients
1/2 of an 8-ounce container tub cream cheese
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried
oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 8-inch flour tortillas
3 ounces very thinly sliced fully cooked ham, turkey, or
chicken
1 ounce very thinly sliced Swiss, provolone, or mozzarella
cheese
2 lettuce leaves
1 medium tomato, chopped
Directions
1. For filling, in a medium mixing bowl stir together the soft-style
cream cheese, basil, oregano, garlic salt, and pepper.
2. To assemble, gently spread each tortilla with the filling. Arrange
the ham, turkey, or chicken slices atop the filling. Top the meat
slices with the Swiss, provolone, or mozzarella cheese slices.
3. Place lettuce leaves and chopped tomato along one edge of each
tortilla. Starting with the edge with the lettuce, roll up each
tortilla jelly-roll style. Cover and chill the tortilla rolls for 1 to
24 hours.
4. To serve, cut tortilla rolls in half crosswise or cut into 1-inch
slices.
Menu Suggestion: Complement these snazzy sandwiches with three-bean
salad spooned into small lettuce cups.
Nutrition Facts
Calories 443,
Total Fat (g) 29,
Saturated Fat (g) 14,
Cholesterol (mg) 97,
Sodium (mg) 1156,
Carbohydrate (g) 26,
Protein (g) 22,
Percent Daily Values are based on a 2,000 calorie diet
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!
|
|
|
MINI
PEANUT BUTTER-FINGER CHEESECAKES
Adapted from Picky
Palate.
For the crust:
1 cup Vanilla Wafers, ground
2 Tablespoons granulated sugar
2 Tablespoons butter, melted
1/8 teaspoon table salt
For the cheesecake:
One 8 ounce package cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon table salt
4 fun size Butterfinger candy bars (I used 1/2 a king size
Butterfinger, about 2 oz.)
For the topping:
1 cup semi-sweet chocolate chips
2-3 Tablespoons heavy cream
Crushed Butterfinger
Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2
Tablespoons melted butter and 1/8 teaspoon table salt. Divide
mixture into bottoms of mini cheese cake pan and press until
flat. Bake in a 350 degree oven for 8-10 minutes or until
golden brown. Reduce oven temperature to 300 degrees.
Beat cream cheese and 1/4 cup creamy peanut butter until
smooth. Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream
and 1/8 table salt until well combined. Slowly stir in
crushed butterfinger. The recipe suggested 4 fun size bars, I
used half of a king size bar or about 2 ounces of Butterfinger.
Evenly pour batter over baked crust. Bake for 20-22 minutes
until cheesecake is set. Don't forget to turn down your oven
temperature to 300 degrees. Let cheesecake cool for 2 hours,
then remove from pan (I refrigerated mine overnight before removing
from the pan).
After cooling, your cheesecakes will depress a bit, creating a perfect
well for the chocolate sauce.
Melt one cup chocolate chips in microwave in 30 second
intervals. Stir in between intervals and do not overcook the
chocolate. Add heavy cream in small doses to the chocolate
and stir until chocolate is smooth and glossy. If you add the
cream too fast you will get lumps. Microwave some more to get
the lumps out. Spoon the chocolate over the tops of the
cakes. Spoon crushed Butterfinger over the top of the
chocolate.
Makes twelve mini cheesecakes.
Source: Noble
Pig (link below has step-by-step tutorial)
QUICK CHICKEN & SPAGHETTI
WW Recipe
3 cups cooked spaghetti
1 can Rotel tomatoes
4 oz. lite Velveeta cheese, cubed
1 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (6 oz.) chopped chicken breast (cooked)
1/2 tsp garlic powder
Place pasta into large casserole dish that has been sprayed with
cooking spray. Mix Rotel, soup and cheese and place in microwave safe
bowl, cover and heat until cheese melts. Add cheese mixture to pasta
and stir in remaining ingredients. Cover and bake at 350 degrees for 30
minutes.
MASHED POTATO, CREAM CHEESE AND CHIVE GRATIN
3 1/2 pounds russet potatoes, peeled and cubed
8 ounces cream cheese, diced, room temperature
1/2 cup sour cream
1/2 cup milk
3/4 cup chopped fresh chives
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cold butter, diced
Preheat oven to 375 degrees. Butter a 6 to 8 cup baking dish. Cook
potatoes in boiling salted water until tender, about 12 to 15 minutes.
Drain potatoes and return to pot. Add cream cheese and mash. Add sour
cream, milk, chives, salt and pepper. Transfer mixture to prepared dish
and dot top with butter. Bake about 30 minutes until potatoes are
heated through and top is lightly browned. Let stand 5 minutes before
serving.
PUERTO RICAN CHEESE FRITTERS
1/2 lb (450 g) Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 Tbs. (30 ml) cornstarch (corn flour)
Cayenne pepper to taste (optional)
Bread crumbs for coating
Vegetable oil for deep-frying
Combine the cheese, egg, cornstarch, and optional cayenne in the bowl
of an electric mixer and beat on high speed until well blended. Roll
into small balls about 1 tsp. (5 ml) at a time. Coat with the bread
crumbs and fry in oil heated to 350F (180C) until golden brown. Drain
on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
SPAGHETTI SALAD
1 pound spaghetti
1 (8 ounce) bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
2 tomatoes, chopped
1 (2 ounce) can sliced black olives
In a large pot of salted boiling water cook pasta until al dente. Drain
and cool under cold water.
Combine cooked pasta with Italian dressing, Italian salad seasoning,
green onions, tomatoes and black olives. Toss to coat. Refrigerate
overnight before serving.
FLAVORFUL CHICKEN ROLL-UPS
Serves 6.
6 boneless, skinless chicken breast halves
1 package (10-ounces) sliced Mozzarela cheese
1/2 cup all-purpose flour
2 eggs, lightly beaten
2/3 cups seasoned bread crumbs
1/2 cup butter, melted
1/2 teaspoon dried oregano
Flatten chicken to 1/3-inch thickness. Place one cheese slice on each
piece of chicken; roll up tightly. Secure with a toothpick.
Place flour, beaten eggs and bread crumbs in separate shallow bowls.
Coat chicken with flour. Dip in beaten eggs, then coat with bread
crumbs.
Place seam side down in an ungreased 2 1/2-qt. baking dish. Combine the
butter and oregano; drizzle over the chicken. Bake, uncovered, at 350F
for 40-50 minutes or until chicken juices run clear. Discard toothpicks
before serving.
Source: Taste of Home - Best Holiday Recipes 2007
MEXICAN PASTA CASSEROLE
A spicy Mexican pasta dish.
Serving: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 lb rigatoni pasta
8 ounces cooked boneless, skinless chicken breast, shredded
1/4 cup olives
1 cup grated Monterey Jack or pepper Jack cheese, divided
2 tsp vegetable oil
1 chopped medium onion
1 minced clove garlic
1 seeded and minced jalepeño pepper
3 tbsp chili powder
1 undrained 28 oz can diced tomatoes
1 tsp cumin
1 tsp oregano
1. Preheat oven to 375º F.
2. Prepare pasta according to package directions.
3. While pasta is cooking, heat the oil in a medium saucepan over
medium heat.
4. Add the onion, garlic and jalapeño and cook until softened, about 3
minutes.
5. Add the chili powder and stir for 1 minute.
6. Add the tomatoes and liquid, cumin and oregano.
7. Simmer until slightly thickened, about 15 minutes.
8. When pasta is done, drain well.
9. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and
sauce.
10. Spoon into a 2-quart baking dish lightly sprayed with vegetable
oil.
11. Sprinkle the reserved cheese on top.
12. Cover loosely with foil and bake until warmed through and the
cheese melts, about 15 minutes.
Based on individual serving.
Calories: 330
Total Fat: 10 g
Carbohydrates: 40 g
Protein: 20 g
BAKED CRAB DIP
Ingredients
1 8 oz. pkg. cream cheese, softened
1 6 oz. can crabmeat
2 Tbs. grated onion
1 Tbs. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 Tbs. finely sliced green onions, for garnish
Directions
In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt,
pepper, and Worcestershire sauce. Stir well. Place mixture in an
ovenproof serving dish; sprinkle with a little paprika. Bake at 375
degrees for about 15 minutes, or until thoroughly heated. Sprinkle with
sliced green onion.
Yield: approximately 2 cups
COCOA MOUSSE PIE
1 (3 oz) pkg cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp vanilla extract
1 cup frozen whipped topping, thawed
1 9-inch graham cracker pie cruust
1) In a large mixing bowl, beat cream cheese, sugar, and cocoa.
2) Beat in milk and vanilla until smooth.
3) Fold in whipped cream and spoon into crust.
4) Cover and freeze for 20 minutes.
5) Garnish with additional whipped topping and cocoa if desired.
|
|
|
A to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|