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A
to Z
Recipes
April 25, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
My prayers go up for the folks in the Mississippi area affected by the
horrible storm and subsequent tornadoes. And a special e-hug to Marilyn
and Pammie in OH. Each of you knows why. There's heaps of
a2z'ers who really need some extra blessings and it would be nice if
you'd take just a moment to ask on their behalf. Thanks.
Happiest of Birthdays to our pal Nancy
in Niceville, FL. I had the pleasure of meeting
her in Florida last year and she is a darling person. She makes a mean
pan of brownies, too! Happy Birthday, Nancy!!!
The current Monthly Theme topic is Company's Coming! and
ends this Friday. I hope you join in by 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.
If you're in the mood for something to think about, laugh over, or to
cook - you've come to the right place. Today's issue is a keeper!
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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.
Joan
P., Savona, BC, Canada
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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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~Shared
by Treva, NC
Children learn more from what you are than what you teach.
- W.E.B. Dubois
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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Most
People Don't
~Shared by Barb, Chula Vista, CA
Those three words ping-ping in my mind over and over like pebbles
against a glass window.
I pause, "It's true. Most people don't spend so much time
sitting in front of a laptop and writing."
And then it comes, "What's the matter with you? Why can't you relax and
be more like most people?"
You've had these words thrown like stones at you too, haven't you?
Most people don't...wear themselves out in the kitchen because they
believe a meal feeds hearts and fills bellies.
Most people don't...throw off their entire schedule because they take
time to listen to the stranger in the grocery store having a hard day.
Most people don't...pore over spreadsheets until their eyes are red
because they see numbers as a sort of art and a way of bringing order
to a chaotic world.
Most people don't do what you do, love what you love, feel the kind of
passion you feel about that thing.
I started thinking about this recently and I realized we're in good
company.
Most people don't...build an ark.
Most people don't...lead people through the desert to the Promised Land.
Most people don't...die on a cross to save the world.
But aren't we glad one person did?
If most people don't do it, then it's probably not the plan of man.
There's probably the heartbeat of God somewhere within it.
We need you, just you, to fulfill that purpose, complete that project,
bring that gift to the world in a way no one else can.
Most people don't...but you do.
And that's amazing.
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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Interesting
Statistics
~Shared by Nancy C., Niceville, FL
It takes your food seven seconds to get from your mouth to your stomach.
One human hair can support 3kg (6.6 lb).
The average man's manliness is two times the length of his thumb.
Human thighbones are stronger than concrete.
A woman's heart beats faster than a man's.
There are about one trillion bacteria on each of your feet.
Women blink twice as often as men.
The average person's skin weighs twice as much as the brain.
Your body uses 300 muscles to balance itself when you are standing
still.
If saliva cannot dissolve something, you cannot taste it.
Women reading this will be finished now.
Men are still busy checking their thumbs.
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 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.
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Famous
Last Words
"Are you sure the power is off?"
"Don't be so superstitious."
"He's probably just hibernating."
"I can do that with my eyes closed."
"I wonder where the mother bear is?"
"I'll get a world record for this."
"I'll hold it and you light the fuse."
"I'm making a citizen's arrest."
"It's fireproof."
"It's strong enough for both of us."
"I've done this before."
"I've seen this done on TV."
"Let it down slowly."
"Nice doggie."
"Now watch this..."
"Pull the pin and count to what?"
"Rat poison only kills rats."
"So, you're a cannibal..."
"That's odd."
"These are the good kind of mushrooms."
"This doesn't taste right."
"What does this button do?"
"Which wire was I supposed to cut?"
JUST A TAP ON THE SHOULDER
~Shared by Barb, Chula Vista, CA
A passenger in a taxi leaned over to ask the driver a
question and gently tapped him on the shoulder to get his attention.
The driver screamed, lost control of the cab, nearly hit a bus, drove
up over the curb and stopped just inches from a large plate glass
window.
For a few moments everything was silent in the cab. Then, the still
shaking driver said, 'Are you OK? I'm so
sorry, but you scared the daylights out of me.'
The badly shaken passenger apologized to the driver and said he didn't
realize that a mere tap on the shoulder would startle the driver so
badly.
The driver replied, 'No, no, I'm the one who is sorry, it's entirely my
fault. Today is my very first day driving a cab ...
I've been driving a hearse for the past 25 years.
A Successful Business Man...
~Shared by Brenda, AL
A successful business man goes into the doctor to ask about some
abnormal symptoms. The doctor asks him, "What problems are you
experiencing?"
The business man tells the doctor, "I'm terrified of driving in dark
places or with other people in the car."
The doctor thinks for a minute then states, "That's easy to solve. You
have car-pool-tunnel syndrome."
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:
BARBECUE-STUFFED POTATOES
~Shared by Treva, NC
The home-style flavors of baked potatoes topped with tender barbecue
chicken and all the fixin's go perfectly with old-fashioned banana
pudding. Top the pudding with some beautiful strawberries, and you've
got a fresh new angle on a classic dessert.
Prep: 5 minutes; Cook: 12 minutes
4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 & 1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese
1. Pierce potatoes with a fork; arrange in a circle on paper towels in
microwave oven. Microwave at HIGH 10 minutes or until done, rearranging
potatoes after 5 minutes.
2. While potatoes cook, combine sour cream and 2 tablespoons onions;
set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do
not allow plastic wrap to touch food). Remove potatoes from microwave;
place chicken in microwave. Microwave at HIGH 2 minutes or until
thoroughly heated.
4. Slice potatoes lengthwise, cutting to, but not through, other side;
fluff with fork. Top each potato evenly with chicken, sour cream
mixture, cheese, and remaining onions.
Yield: 4 servings (serving size: 1 potato, about 1/3 cup
chicken, about 2 tablespoons sour cream topping, and 2 tablespoons
cheese)
CALORIES 367 (22% from fat); FAT 9 g (sat 5.3 g,mono 2.4 g,poly 1.2 g);
IRON 3.2 mg; CHOLESTEROL 43 mg; CALCIUM 117 mg; CARBOHYDRATE 57.6 g;
SODIUM 619 mg; PROTEIN 16.5 g; FIBER 4.2 g
Source: Oxmoor House, APRIL 2009
"WHEEL" OF PORK WITH POTATOES
(Rouelle de Porc au Pommes de Terre)
~Shared by Johnny, LA
1 center cut piece of fresh ham (pork leg) about 1 1/2 inches (4 cm)
thick, or about 3 1/2 lbs (1.5 Kg)
Salt and freshly ground pepper to taste
1 tsp (5 ml) dried thyme
3 Tbs (45 ml) vegetable oil
About 12 unpeeled cloves of garlic
1/2 cup (125 ml) water
4-6 large baking potatoes, cut lengthwise into thick wedges
Chopped parsley for garnish
Season the pork generously with salt and pepper and sprinkle with the
thyme. Heat the oil in a large baking dish over moderate heat and saute
the pork until lightly browned on both sides. Arrange the garlic cloves
around the pork, add the water, and cook in a preheated 350F (180C)
oven for 45 minutes, basting occasionally. Turn the pork over and add
more water if necessary. Arrange the potato wedges around the meat and
cook an additional 45 minutes. Transfer the pork to a serving platter
and arrange the potatoes and garlic around it. Add a little water to
the roasting pan and deglaze the over moderate heat. Spoon the pan
gravy over the meat and garnish with chopped parsley.
Serves 4 to 6.
WHITE NUT BREAD
(with fruit variations)
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
"Makes moist, tasty sandwiches for luncheon and lunch boxes."
3/4 cup sugar
2 Tablespoons soft shortening
1 egg
1 1/2 cups milk
3 cups GOLD MEDAL Flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped nuts
Heat oven to 350*F. Grease a loaf pan, 9 x 5 x 3-inches or
three 20 ounce cans. Mix sugar, shortening and egg
thoroughly. Stir in milk. Measure flour by
dip-level-pour method or by sifting. Blend dry ingredients;
stir in. Blend in nuts. Pour into pan or
cans. Bake 60 to 70 minutes, or until toothpick stuck into
center comes out clean. (Crack in top of loaf is
characteristic.) Cool thoroughly before slicing with a thin,
sharp knife.
Banana Nut Bread
Make White Nut Bread (above)--except increase sugar to 1 cup.
Use only 3/4 cup milk and add 1 cup mashed bananas.
Prune Nut Bread
Make White Nut Bread (above)--except use only 1/4 cup milk.
Add 3/4 cup prune juice and 1 cup well-drained, chopped, pitted, cooked
prunes.
Orange Nut Bread
Make White Nut Bread (above)--except use only 3/4 cup milk.
Add 4 teaspoons grated orange rind and 3/4 cup orange juice.
Apricot Nut Bread
Make Orange Nut Bread (above)--except increase sugar to 1 cup and add 1
cup finely chopped dried apricots with the nuts.
MARK BITTMAN'S FASTEST PASTA WITH SPINACH
SAUCE
~Shared by Linda H., Rosharon, TX
1 clove garlic
1/2 tsp. crushed red pepper flakes (or to taste)
About 15 Kalamata or other olives, pitted & chopped
1/4 cup plus 1 T extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, chopped
Salt & freshly ground black pepper
Bring a large pot of water to a boil and salt it. Mince the garlic as
finely as possible and combine it, in the bottom of a large bowl, with
the red pepper, olives and olive oil.
Place the pasta in the pot, and cook until it is nearly done. Plunge
the spinach into the water and cook until it wilts (less than one
minute).
Drain the pasta and spinach quickly, allowing some water to cling, and
toss the hot pasta and spinach in the bowl with the garlic and olive
mixture. Season with salt and pepper and serve.
A quick meal, serves 3 or 4. Add freshly grated cheese to
taste. Try adding 1/4 cup sun-dried tomatoes or 2 T drained
capers.
Source: Momsmenu.com
SPICY DIP
~Shared by Jim D., WA
1 cup sour cream
1 plum tomato, diced
2 fresh Serrano chilies, diced
One quarter cup scallions, chopped
One half cup feta cheese, crumbled
1 tsp. cumin seeds, toasted and crushed with mortar and pestle
Pinch of salt
Tortilla chips
Combine all ingredients except tortilla chips and mix well. Chill until
ready to serve.
The Skinny: Use light sour cream.
CHINESE BROWN SAUCE
How to Make Brown Sauce With Bouillion Cubes
~Shared by Ann S., Mims, FL
In response to reader requests, here is a basic recipe for brown sauce
that uses beef bouillion cubes. Note: The exact strength and flavor of
the broth will vary depending on the brand of bouillion cube you are
using. You may want to adjust the seasonings if you are using a brand
other than McCormick.
Prep Time: 5 minutes
Ingredients:
1/4 plus 1 1/2 cups water
1 McCormick beef bouillion cube
3 TB oyster sauce
2 1/2 tsp dark soy sauce
1 1/4 tsp sugar
2 tablespoons cornstarch
Preparation:
1.Dissolve the cornstarch in 1/4 cup water. Set aside.
2.Have the oyster sauce, dark soy sauce and sugar measured out and
ready to add.
3.In a medium saucepan, bring the 1 1/2 cups water to a boil over
medium heat. Crumble the beef cube in the boiling water and stir to
dissolve. (Note: If you haven’t measured out the remaining ingredients,
remove the pot from the stove element while measuring and adding them
in).
4.Stir in the oyster sauce, dark soy sauce, and sugar. Re-stir the
cornstarch/water mixture and add it in, stirring constantly until the
sauce thickens. Yields about 1 3/4 cup.
Source: Rhonda Parkinson, About.com
DEEP-DISH CHEESECAKE COFFEE CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup strawberry, apricot or raspberry preserves
Preheat oven to 375 degrees F (190 degrees C).
To make the crust, in a medium bowl, combine the baking mix, 1/4 cup
sugar, melted butter and milk. Stir until a dough forms, then turn the
dough out onto a clean surface that has been dusted with some baking
mix. Knead for 30 turns. Pat the dough into the bottom and up the sides
of an ungreased 9 inch round cake pan. In the same bowl, beat together
the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over
the dough in the pan.
Bake for 30 minutes in the preheated oven, until the edges are golden
and the filling is set. Allow the coffee cake to cool for 10 minutes,
then spread the fruit preserves over the top.
MUSHROOM CHICKEN IN WINE SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
45 min
20 min prep
SERVES 4
1 broiler-fryer chicken, cut up (2 1/2 to 3 lb.)
1/3 cup flour
2 tablespoons vegetable oil
4 cups sliced fresh mushrooms
1/2 cup Grey Poupon Dijon Mustard
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
REMOVE skin from chicken, if desired. Rinse chicken; pat dry. Coat
chicken with flour, shaking off excess. Brown chicken in oil in large
skillet over medium-high heat. Remove chicken from skillet. COOK and
stir mushrooms in same skillet for 2 to 3 minutes or until tender. Stir
in mustard and wine; return chicken to skillet. BRING to boil. Reduce
heat to medium-low; cover. Simmer for 20 to 25 minutes or until chicken
is cooked through.
Source: Recipezaar
SUMMER VEGETABLE BAKE
~Shared by Larry J., Spring Hill, TN
Get a taste of summer in winter.
INGREDIENTS:
3 cups herb-seasoned stuffing mix
1/4 cup (1/2 stick) butter, melted
1 (10 ounce) can cream of mushroom soup or cream of chicken soup
1/2 cup sour cream
1/2 cup shredded sharp Cheddar cheese
2 cups each shredded yellow squash and shredded zucchini
1/4 cup shredded carrot
1/4 cup finely chopped onion
TO PREPARE:
Mix the stuffing mix and butter in a bowl. Reserve 1/2 cup of
the stuffing mixture. Place the remaining stuffing mixture in
a 2-quart baking dish, Combine the soup, sour cream and
Cheddar cheese in a large bowl and mix well. Stir in the
squash, zucchini, carrot and onion. Spread over the stuffing
mixture. Sprinkle with the reserved stuffing
mixture. Bake at 350 degrees for 40 minutes.
SERVES: 6 - 8
Source: At
Your Service: Southern Recipes, Places and Traditions by
Patton Howell and Junior League of Gwinnett North Fulton
VERMICELLI WITH FRESH HERB-TOMATO SAUCE
~Shared by Treva, NC
A fresh tomato sauce is the perfect topping for pasta. This version
gets zesty flavor from lemon peel, along with traditional fresh basil
and other herbs and seasonings.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 5 servings (1 1/4 cups each)
7 oz uncooked vermicelli
3 medium tomatoes, seeded, chopped (about 2 cups)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 clove garlic, minced
1. Cook and drain vermicelli as directed on package.
2. Meanwhile, in large bowl, mix remaining ingredients.
3. Gently stir cooked vermicelli into tomato mixture to coat.
ROAST BEEF PO' BOY WITH DEBRIS GRAVY
~Shared by Johnny, LA
For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Cut small slits into the roast, about every 3 inches, try not to pierce
all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt &
Black Pepper, season with Cayenne to your taste, I don’t use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the
oil starts to smoke, wait a few more seconds, then carefully add the
Roast cut side down. Brown very well on all sides, without burning it.
Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and
carrots, cook until the onions just start to brown, place the roast
back in the pan, then add the stocks. Finish, if necessary, with enough
water to bring the cooking liquid 3/4 of the way up the roast. Add the
remaining ingredients. Bring to a boil, then back down to a simmer.
Simmer covered for 3-4 hours or until the meat falls apart by staring
at it.
For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will
fall apart, that is good. All of the bits and pieces, that fall off are
your Debris (pronounced DAY-bree.) Add all of the bits and chunks to
you cooking liquid after skimming off the fat from the surface, keep
the carved meat with a little liquid on a warm plate, covered tightly
with plastic wrap. Bring the gravy to a full boil and reduce until it
coats the back of a spoon. Season to taste with salt and pepper.
For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10
inches long per sandwich. As you can see I made mine a bit smaller,
shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as
seen in the background of the pic.) I find the hinge makes for
slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy
Slather the bread with a very generous portion of Mayonnaise on the
inside of the upper and lower halves. Place about a cup of Shredded
Lettuce on the bottom half. Cover the lettuce with a generous portion
of the “sliced” Beef. Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
**Note - To make this a Ferdi Special a la Mother’s, add Good quality
sliced ham underneath the Beef!
This Roast will make about 4 very generous Po’ Boys.
Source: NOLACuisine.com
BRANDY BISCOTTI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
3/4 cup walnuts
8 tablespoons butter, sweet and softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon brandy
2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350-degrees. Toast the walnuts in a baking pan for 5
minutes. Let cool and chop them coarsely. Reduce the oven to
325-degrees. Cream the butter with the sugar in a large bowl. Beat in
the eggs and mix well. Add the vanilla and brandy. In another bowl stir
together the flour, baking powder and salt. Add to the butter mixture
with the chopped nuts. Stir just until combined. On a lightly floured
surface, roll the dough into cylinders about 1-1/2-inches wide and
12-inches long. Place on a baking sheet about 2-1/2-inches apart and
bake for about 25 minutes, until lightly browned on top. Remove from
the oven and let cool for about 5 minutes. Carefully remove the
cylinders and place on a cutting board. Slice the cookies about
1/2-inch wide on the diagonal. Return them to the baking sheet with the
cut surfaces down. Bake for 5 to 10 minutes, until the tops are lightly
browned. Let cool and store in an airtight container.
SPINACH CHEESE PIE
~Shared by Linda H., Rosharon, TX
Here's what's for dinner tonight!
Servings: 6
2 (9 inch) pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust
into glass pie dish.
In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta,
mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour
into bottom pie crust. Place second pie crust on top of filling and
trim edges.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10
minutes and cut into wedges.
Source: Allrecipes.com
CHARCOAL-GRILLED SAUSAGES AND ONIONS
~Shared by Jim D., WA
Serves 4.
This recipe will work with any raw, uncooked sausage. Serve sausages as
is or in toasted buns.
Ingredients
2 large onions , halved and cut pole to pole into 1/4-inch-thick slices
1 teaspoon fresh thyme leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Instructions
1. Light large chimney starter filled with charcoal (6 quarts, or about
100 briquettes) and allow to burn until coals are fully ignited and
partially covered with thin layer of ash, about 20 minutes. Build
single-level fire by arranging coals evenly across bottom of grill.
Position cooking grate over coals, cover grill, and heat until grate is
hot, about 5 minutes; scrape grate clean with grill brush.
2. Meanwhile, combine onions, thyme, salt, and pepper in medium
microwave-safe bowl. Cover with plastic wrap and microwave on high
power until onions begin to soften and tips turn slightly translucent,
4 to 6 minutes, stirring once halfway through cooking (be careful of
steam). Transfer onions to disposable roasting pan. Place sausages in
single layer over onions and wrap roasting pan tightly with foil.
3. Place roasting pan in center of grill, cover grill, and cook 15
minutes. Move pan to one side of grill and carefully remove foil cover.
Using tongs, place sausages on grate directly over coals. Grill
sausages, uncovered, turning every 1 to 2 minutes, until golden brown
on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely
tent with foil. Cover grill and continue cooking onions, stirring
occasionally, until liquid evaporates and onions begin to brown, 5 to
10 minutes longer. Serve sausages, passing onions separately.
Source: Cook's Illustrated.
NO-BAKE PEACH CRISP
~Shared by Ann S., Mims, FL
This simple recipe doesn't need any baking, but you do need to cook a
bit over the stovetop.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/2 cup wheat and barley cereal (Grape-Nuts)
2 Tbsp. sugar
2 Tbsp. butter, melted
1/3 cup sliced almonds
1/4 cup brown sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
1/4 cup water
2 tsp. lemon juice
4 medium peeled, sliced peaches
Preparation:
For topping, in medium bowl combine cereal, 1 Tbsp. sugar, melted
butter and almonds and toss to coat. Set aside.
In a large saucepan, combine brown sugar, cornstarch and cinnamon and
blend well. Add water and lemon juice and mix until smooth with wire
whisk. Add peaches and cook over medium heat for 5-10 minutes or until
mixture boils and thickens. Boil 1 minute, stirring constantly and
remove from heat.
To serve, spoon hot filling into 8 serving dishes and sprinkle reserved
topping over filling. Serve warm.
8 servings
Source: Linda Larsen, About.com
Guide
OLIVE ONION CHEESE BREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 C. shredded Mozzarella cheese
1 C. butter softened
1 C. mayonnaise
8 green onions thinly sliced
1 (8 oz) can mushrooms stems and pieces drained and chopped
1 (4 oz) can chopped ripe olives
1 loaf unsliced French bread
In a large bowl, combine the first 6 ingredients. Cut bread
in half lengthwise, place on a ungreased baking sheet. Spread
with cheese mixture.
Bake at 350 for 15-20 minutes or until cheese is melted. Cut
each half into 8 slices.
PORK MEATBALLS
~Shared by Leasa, IA
2 lbs ground pork
2 eggs
1/2 C milk
3 slices bread
2 t salt
1 large onion, chpd
1/2 t chili powder
1/2 t oregano
1/2 t pepper
1/2 t garlic powder
1 t Worcestershire sauce
1 can cream of onion soup.
Beat eggs, mix with milk. Soak torn bread in egg mixture for
a few minutes. Mix all ingredients except soup
together. Shape into balls. Brown in 400° oven
about 30 minutes. Drain fat. Pour onion soup over
meatballs. Bake 30 minutes at 350°
Source: Audrey Dittmer, The St. Paul Lutheran Church cookbook, 1981
CRAB AND MACARONI CASSEROLE
~Shared by Barb C., Chula Vista, CA
2 C. Shell or elbow macaroni
1-1/4 C. Milk
1 can cream of celery soup
1 C. Cooked peas or carrots
1 t. Salt
1/2 t. Onion salt
Dash of black pepper
1 lb. Crab meat, picked over or 2 small cans, drained or can use
imitation crab meat pieces
1 roll Ritz type crackers, crushed
1/4 lb. Butter or margarine
Preheat oven to 350° F.
Butter a 1 1/2 quart casserole dish. Melt butter and mix with crackers;
set aside. Cook macaroni al dente to package directions. Drain and
rinse with cool water and drain again.
Add milk to soup and heat until hot. Add peas, salt, onion salt and
pepper; then add the crab meat, mixing lightly. Pour into casserole
dish.
Sprinkle with buttered cracker crumbs and bake for about 20 to 25
minutes.
Makes 4 to 6 servings
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CRUMB-TOPPED ASPARAGUS CASSEROLE
~Shared by Treva, NC
This family favorite can be made with broccoli or green beans instead
of asparagus.
8 Servings
Prep: 20 min.
Bake: 20 min.
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoon Heinz 57 steak sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (4 ounces) shredded cheddar cheese
2 & 1/2 cups crushed seasoned stuffing
5 tablespoons butter, melted
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
cover and boil for 3 minutes. Drain well. Place in a greased 11-in. x
7-in. baking dish; set aside. In a small bowl, combine the soup, cream,
mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus;
sprinkle with cheese. Toss stuffing with butter; sprinkle over
casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 383 calories, 30 g fat (13
g saturated fat), 62 mg cholesterol, 803 mg sodium, 21 g carbohydrate,
2 g fiber, 8 g protein.
SHRIMP CREOLE MACARONI
~Shared by Johnny, LA
Preparation Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Ingredients
1 pkg. (14 oz.) KRAFT Macaroni & Cheese Dinner
1/2 cup skim milk
1/2 cup chopped green pepper
1/4 cup chopped onion
1 Tbs soft reduced calorie margarine
1 can (14-1/2 oz.) stewed tomatoes, drained, cut up
1/2 lb. cooked medium shrimp
1/2 tsp hot pepper sauce
Directions
Prepare Dinner as directed on package, omitting margarine and lowfat
milk and using 1/2 cup skim milk.
Cook and stir green pepper and onion in margarine until tender-crisp.
Add remaining ingredients; stir on medium heat until thoroughly heated.
SAUCY FRANKS WITH RICE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
Ingredients:
1 pound Miller’s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice
4 bacon strips, diced
½ cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
¾ cup ketchup
¼ teaspoon salt
¼ teaspoon chili powder
Preparation:
In a saucepan over medium heat, cook bacon until crisp. Remove bacon to
paper towels; set aside. Drain, reserving 1 tablespoon of dripping.
Saute onion, green pepper, celery and garlic in drippings until tender.
Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring
to a boil. Add hot dogs; return to a boil. Reduce heat; cover and
simmer for 5-8 minutes or until heated through. Serve over rice.
Sprinkle with bacon.
Yield: 8 servings
LASAGNA-STYLE CASSEROLE
~Shared by Linda H., Rosharon, TX
Love lasagna? Here's a version that's only 15 minutes away from the
oven!
Makes: 6 servings
1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high
heat 5 to 7 minutes, stirring occasionally, until no longer pink;
drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.
In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until
mixed. Drop by heaping tablespoonfuls onto sausage mixture.
In small bowl, stir Bisquick mix, milk and 1 egg with fork until
blended. Pour over cheese and sausage mixtures.
Spray sheet of foil large enough to cover baking dish with cooking
spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28
minutes or until light golden brown. Sprinkle with mozzarella cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted.
To Freeze and Bake: Spray sheet of foil large enough to cover baking
dish with cooking spray. Place sprayed side down on unbaked casserole;
seal tightly. Freeze up to 2 months. Bake covered at 400ºF for 1 hour
to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella
cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to 33 to 38
minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20
minutes.
Freeze the unbaked casserole in a disposable foil pan, or line your
baking dish with foil. Use the foil to lift the frozen casserole from
the dish, then wrap tightly and freeze. Pop the frozen casserole back
into the original dish to bake.
Serve With
Toss together a simple salad of mixed greens, sliced plum (Roma)
tomatoes and your favorite dressing.
Special Touch
Add a label with the baking instructions and give this lasagna
casserole as a gift.
Source: Betty
Crocker
CURRY POWDER
~Shared by Jim D., WA
1/2 Cup Turmeric
1/2 Cup Ground Coriander
2 Tablespoons Cardamom
1/4 Cup Black Pepper
1 Tablespoon Cayenne Pepper
1 Tablespoon Ground Ginger
1 Tablespoon Cumin
1 Tablespoon Granulated Onion
1 Tablespoon Celery Seed
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Tablespoon Cinnamon
Combine all and mix together.
NOTES: Using fresh ginger, onion, garlic etc., sautéing and then adding
the dried spices is a much better method, but here is a dry curry
powder to use as is.
This is a basic mixture. Experiment with optional ingredients to come
up with your own special mix.
Other optional ingredients to experiment with: Fennel seed, Caraway,
Basil, Dry Mustard, Mace, Garlic powder, mustard seeds, allspice,
thyme.
Source: FoodReference.com.
IMPOSSIBLE SPINACH PIE
~Shared by Ann S., Mims, FL
This easy and hearty main dish pie combines frozen chopped spinach with
different types of cheese and onion for a vegetarian entree.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1 onion, chopped
2 cloves garlic, minced
10 oz. pkg. frozen chopped spinach, thawed
3/4 cup cottage cheese
1 cup grated Muenster cheese
1 cup whole milk
1/2 tsp. dried thyme leaves
3 eggs
1/2 cup baking mix
1/4 tsp. pepper
1/3 cup grated Parmesan cheese
1/8 tsp. ground nutmeg
Preparation:
Preheat oven to 350 degrees. Grease a 9" pie plate and set aside. Drain
spinach very well in colander, using paper towels to soak up excess
moisture. Heat olive oil in a large heavy skillet and cook onion and
garlic until tender, about 4 minutes. Stir in drained spinach. Place
spinach mixture in prepared pie plate and top with cottage cheese and
Muenster cheese. In medium bowl combine milk, thyme, eggs, baking mix,
and pepper and mix with wire whisk until smooth. Pour over cheese in
pie plate and sprinkle with Parmesan cheese and nutmeg. Bake at 350
degrees for 30-35 minutes or until knife inserted in center comes out
clean. Let cool 5 minutes before slicing.
6-8 servings
Source: Linda Larsen, About.com
Guide
INCREDIBLY DELICIOUS ITALIAN CREAM CAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch
round cake pans. In a small bowl, dissolve the baking soda in the
buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white
sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1
teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until
just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup
butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light
and fluffy. Mix in a small amount of cream to attain the desired
consistency. Stir in chopped nuts and remaining flaked coconut. Spread
between layers and on top and sides of cooled cake.
EASY BAKED CHICKEN
~Shared by Treva, NC
This dinner is Sunday supper good but weeknight easy. Simple and
satisfying sets the stage for this easy-to-make chicken bake. Don't
forget the mashed potatoes!
Prep Time: 10 min.
Bake Time: 1 hr.
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves, crushed
4 bone-in chicken breast halves (about 2 pounds), skin removed
1 can (10 1/2 ounces) Campbell's® Chicken Gravy (Regular or Fat Free)
4 cups hot mashed potatoes
1. Stir the flour, black pepper and thyme on a plate. Coat the chicken
with the flour mixture. Place the chicken into a 2-quart shallow baking
dish. Pour the gravy over the chicken.
2. Bake at 375°F. for 1 hour or until the chicken is cooked through.
Serve the chicken and gravy with the potatoes.
Makes: 4 servings.
Kitchen Clip: Mashed potatoes are wonderful with this chicken, but
other vegetables are also good mashed - try parsnips, rutabagas or
carrots. You could even do a mixture, such as half potatoes and half
parsnips.
Source:
Campbell's Kitchen
JALAPENO HOT BITES
~Shared by Linda H., Rosharon, TX
6 ounces Jalapeno cheese
1/2 cup flour
2 full cups Wheaties
1/2 cup melted butter
Preheat oven to 350.
Crumble cheese in pieces, add flour and toss. Add Wheaties and toss
again.
Pour melted butter on top and knead. Form 1 inch balls (about 1 1/2
tsp.). Place on ungreased cookie sheet. Flatten cookies with
a fork that has been dipped in flour.
Bake for 20 minutes. Serve at room temperature.
Source: CDKitchen
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SEEDED CORNMEAL BISCUITS
~Shared by Treva, NC
Measure the cornmeal as you would flour, lightly spooning into a
measuring cup, to prevent a dry, tough biscuit. The cornmeal and whole
wheat flour added to these hearty biscuits contribute to your daily
whole-grain intake. We achieved the best results baking one sheet of
biscuits at a time. Skip the seed topping for a simpler breakfast
biscuit.
2 cups all-purpose flour (about 9 ounces)
2 cups whole wheat flour (about 9 1/2 ounces)
1 cup stone-ground whole-grain cornmeal (about 5 ounces)
1/4 cup sugar
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
1 egg white, lightly beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
1. Preheat oven to 450°.
2. Lightly spoon flours and cornmeal into dry measuring cups; level
with a knife. Combine flours, cornmeal, sugar, baking soda, baking
powder, and salt in a large bowl; stir with a whisk. Cut in butter with
a pastry blender or 2 knives until mixture resembles coarse meal. Add
buttermilk; stir just until moist.
3. Turn dough out onto a lightly floured surface. Roll dough to a
3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18
biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut
with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on
a baking sheet coated with cooking spray. Brush tops of biscuits with
half of egg white. Combine poppy seeds and sesame seeds in a small
bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake
at 450° for 10 minutes or until biscuits are golden; place on a wire
rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.
Yield: 24 servings (serving size: 1 biscuit)
CALORIES 139 (27% from fat); FAT 4.2 g (sat 2.3 g,mono 1 g,poly 0.3 g);
IRON 1.5 mg; CHOLESTEROL 10 mg; CALCIUM 46 mg; CARBOHYDRATE 22.3 g;
SODIUM 276 mg; PROTEIN 3.7 g; FIBER 2.4 g
Cooking Light, MARCH 2008
DIET CHOCOLATE CAKE
~Shared by Linda H., Rosharon, TX
8 servings.
1 pkg - Chocolate cake mix
1 can diet cola - pepsi is better
Mix together and bake as directed on box. Frost with Cool
Whip.
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HUMMUS-VEGGIE
WRAPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 1 cup ready-made hummus
- 1 small carrot, shredded with a potato peeler
- 2 slices red onion, separated into rings
- 12 thin slices peeled cucumber
- 16 young tender spinach leaves or 1 cup alfalfa sprouts
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and spread the lower half only of each tortilla with
1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion
rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch
margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each wrap in half and serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258,
Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5
g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg
Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1
Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
BROCCOLI AND CHEESE PIE
~Shared
by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1 cup fresh broccoli, small florets
- 1/2 cup low-sodium chicken broth
- 2 egg whites, lightly beaten
- 1 whole egg, lightly beaten
- 1 cup skim milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the
cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered,
over medium heat, stirring, until all liquid has evaporated, about 10
minutes. Transfer to a bowl and chill in the refrigerator for 5
minutes.
In another bowl, whisk together the egg whites and egg. Add the
broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes,
and check with a toothpick for doneness. (The pie may need to bake for
up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171,
Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g,
Protein; 13 g
Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
Source: Diabetes
Cookbook for Dummies
SPINACH, RED ONION, AND CHEESE PIZZA
~Shared
by Mary S., Nashville, TN
Yield:
9 servings
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1-1/2 cups loose-leaf, dry-pack frozen spinach
- 1/4 cup chopped red onion
- 1/2 cup fat-free ricotta cheese
- 1-1/4 teaspoon Italian seasoning
- 1 garlic clove, minced
- 2-3 drops hot pepper sauce
- 1/3 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza
pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.
Set aside.
If making the crust, transfer the dough to the pan. Stretch and shape
the dough by hand and/or with rolling pin into a 12 or 13 inch circle
or 11 by 14 inch rectangle. If using store-bought crust, place it on
the pan.
Place the spinach and red onion in a small microwave-safe bowl, cover
with wax paper and microwave on defrost power for 2 to 3 minutes, or
until the spinach is thawed and the onion is softened.
Place the ricotta in a small bowl and stir in the spinach mixture,
Italian seasoning, garlic, and hot pepper sauce. Spread the ricotta
mixture onto the pizza dough. Sprinkle with the feta and Parmesan
cheeses.
For homemade crust, bake for 15 to 17 minutes on center oven rack or
until crust is lightly browned.
For store-bought crust, bake according to package directions. Cut into
9 rectangles or wedges and serve.
Nutritional Information Per Serving (1 piece): Calories: 133, Fat: 3 g,
Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 308 mg, Carbohydrate:
20 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
ITALIAN BEAN SALAD
~Shared
by Mary S., Nashville, TN
Yield:
6 servings
INGREDIENTS
- 2 (15 ounce) cans white beans, drained
- 1 small red onion, minced
- 3 stalks celery, diagonally sliced
- 1/4 cup sliced scallions
- 1/2 cup minced parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil - Fresh ground pepper to
taste
DIRECTIONS
Combine all ingredients in the order given. Add more balsamic vinegar
if desired. Refrigerate until ready to serve.
Nutritional Information Per Serving (1/2 cup): Calories: 167, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 188, Carbohydrate: 28 g, Dietary Fiber: 5 g,
Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 2 Starch
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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APRICOT
TURKEY SANDWICHES
~Shared by Linda H., Rosharon, TX
“Apricot jam and Dijon mustard come together for a wonderful spread on
this sandwich with Swiss cheese, turkey bacon and peppered turkey
slices.”
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to
paper towels to drain; set aside. Spread two toast slices with jam.
Layer with turkey, reserved bacon, tomato, onion, lettuce and cheese.
Spread remaining toast with mustard; place on top.
Yield: 2 servings.
Source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009
STRAWBERRIES WITH ALMOND-YOGURT CREAM
~Shared by Maggie, TX
Makes: 2 servings
Prep: 10 minutes
Chill: 8 hours
Ingredients
1 8-ounce carton plain fat-free yogurt
1 tablespoon brown sugar
2 teaspoons amaretto or 1/4 teaspoon almond extract
1/2 teaspoon finely shredded lemon peel
1-1/2 cups strawberries, stems removed
Sliced almonds, toasted (optional)
Directions
1. Place a paper coffee filter in a small strainer or funnel set over a
small bowl. Spoon yogurt into the filter. Cover and chill about 8 hours
or until yogurt reaches the consistency of soft cream cheese. Spoon
into a small bowl; discard the drained liquid. If desired, cover and
chill for up to 3 days.
2. Gently stir brown sugar, amaretto, and lemon peel into the drained
yogurt. If desired, cover and chill up to an additional 3 days.
3. To serve, halve any large strawberries. Divide the strawberries
between dessert dishes. Gently stir yogurt mixture; spoon mixture on
top of berries. If desired, sprinkle with almonds.
Nutrition Facts
Calories 126,
Total Fat (g) 1,
Saturated Fat (g) 0,
Cholesterol (mg) 2,
Sodium (mg) 90,
Carbohydrate (g) 22,
Total Sugar (g) 18,
Fiber (g) 3,
Protein (g) 7,
Vitamin A (D
Source: Better Homes & Gardens magazine
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CORN
CAKE CASSEROLE
Ingredients:
1 15-oz can well-drained whole kernal corn
1 15-oz can cream-style corn
1 box Jiffy corn muffin mix
1/4 cup sugar
2 eggs, well beaten
1 stick margarine, melted (I use butter)
1 cup sour cream
Directions:
Preheat oven to 350 degrees. Mix together all ingredients in a bowl.
Pour into a well-greased 9x13 inch baking dish. Bake for 45-60 minutes
or until center is firm.
CINNAMON ROLLS
INGREDIENTS
5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon
FROSTING:
6 tablespoons butter or margarine, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
DIRECTIONS
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm
water until smooth. Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 5 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half.
Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter;
sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting
with a long side. Cut each roll into 12 slices; place cut side down in
two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise
until almost doubled, about 20 minutes.
Bake at 400° for 10-15 minutes or until golden brown. Cool for 20
minutes.
For frosting: In a mixing bowl, cream butter, confectioners' sugar and
vanilla. Add enough milk to achieve desired consistency. Frost warm
rolls.
Yield: 2 dozen.
BOSTON MARKET CHICKEN
This chicken comes out juicy and delicious. The sauce is divine!
Serving: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves (on the bone), washed and patted dry
1. Preheat oven to 400 degrees F. In a small bowl, combine canola oil,
honey, lime juice, and paprika.
2. Place chicken, skin side up, in a 7X11-inch baking dish. Apply
mixture to chicken pieces in a single layer and sprinkle with salt and
pepper to taste. Bake in oven for 35-40 minutes, basting every 8-10
minutes, until well browned and juices run clear when you cut into the
thickest part of the chicken.
3. Remove from the oven and cover with foil 10 minutes. This softens
the chicken and keeps it hot until served.
Based on individual serving.
Calories: 330
Total Fat: 21 g
Carbohydrates: 5 g
Protein: 30 g
WHITE MEXICAN CHEESE DIP
Ingredients
1 C. shredded Asadero cheese
4 oz jalapeno chilies, drained and chopped
1/4 C. half and half
2 T finely chopped onion
2 tsp. ground cumin
1/2 tsp. salt
Directions
Heat all ingredients over low heat stirring constantly until cheese is
melted. Serve with tortilla or corn chips.
ONE-POT SPAGHETTI
Start to Finish: 40 minutes
Ingredients
8 ounces ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced
mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken broth or beef broth
1-3/4 cups water
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese
Directions
1. In a large saucepan cook the ground beef, fresh mushrooms (if
using), onion, and garlic until meat is brown and onion is tender.
Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste,
Italian seasoning, and pepper. Bring to boiling. Add the broken
spaghetti, a little at a time, stirring constantly. Return to boiling;
reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until
spaghetti is tender and sauce is desired consistency, stirring
frequently. Serve with Parmesan cheese. Makes 4 servings.
Nutrition Facts
Calories 394, Total Fat (g) 15, Saturated Fat (g) 6, Monounsaturated
Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 39, Sodium (mg)
926, Carbohydrate (g) 44, Total Sugar (g) 3, Fiber (g) 4, Protein (g)
22, Vitamin A (DV%) 0, Vitamin C (DV%) 33, Calcium (DV%) 13, Iron (DV%)
20, Starch (d.e.) 2.5, Vegetables (d.e.) 1, Medium-fat Meat (d.e.) 2,
Fat (d.e.) .5
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens Magazine
TENDERS IN CREAMY MUSTARD SAUCE
2 TBSP flour
1/2 tsp salt
1/4 tsp pepper
1 pound chicken tenders
1 TBSP butter
2 sliced shallots
8 oz pkg sliced mushrooms
14 oz can chicken broth
1/4 cup Dijon mustard
1/2 cup heavy cream
1 TBSP chopped dill
16 oz bag frozen whole green beans
1. Mix flour, salt and pepper in a plastic food bag. Add chicken, shake
to coat. Heat butter in a skillet. Add chicken and cook turning once
until cooked through. Remove.
2. Add shallots and mushrooms to pan. Saute 3 min. Stir in broth and
mustard. Boil, uncovered 3 min. Add cream and dill simmer 5 min. or
until slightly thickened. Add green beans cook 5 min. or until tender,
then serve.
MAKES 4 SERVINGS.*
Source: The Apple Dumpling Gang yahoo group, submitted by Russie
JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN
FOR THE SPICY ROMANO SAUCE:
1 pint heavy cream
4 tbsp butter
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese
2 tsp cayenne pepper
FOR THE SPICY SHRIMP AND CHICKEN:
1 1/2 oz. melted butter
3 oz. sliced cooked chicken
2 oz. black tiger shrimp
1/2 cup sun dried tomatoes
1/2 cup green onions
1/2 cup sliced mushrooms
10 oz. cooked penne pasta
1 pinch of salt, pepper, and garlic salt
1 oz. heavy cream
6 oz. Romano sauce
TO PREPARE THE SPICY ROMANO SAUCE:
Melt butter in hot saute pan. Add cream, salt, and pepper, and heat to
a boil. Take off flame and fold cheeses and cayenne pepper into sauce.
Allow to sit for 2 to 3 minutes after cheese has melted. Set aside.
TO PREPARE THE SPICY CHICKEN AND SHRIMP:
Combine melted butter, chicken, shrimp, onions, sun dried, mushrooms,
salt, pepper, and garlic salt to a hot saute pan. Saute for 2 to 3
minutes to ensure shrimp are fully cooked.
Add heavy cream and Romano sauce to saute pan and allow to thicken.
Once sauce begins to boil, add penne pasta. Toss and serve.
PECAN DREAMS
1/2 cup butter
2 Tbs. sugar
1 cup flour
1 cup nuts, ground
1 tsp. vanilla Powdered sugar
Cream butter and sugar, add remaining ingredients and mix together.
Roll in balls. Bake on greased cookie sheet for 15 to 20 minutes at
350 degrees. Roll in powdered sugar while hot and again when cool.
Source: beliefnet.com
EASY DAY BEFORE CASSEROLE
7 oz. macaroni (uncooked)
1 can cream of celery soup
1 can cream of mushroom soup
1 small jar pimentos, optional
4 oz. mushroom pieces
1 small onion, chopped
2 cups milk
1/2 lb. Velveeta cheese, sliced
1/4 cup green pepper, diced
2 cups ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3-quart or 9x13 pan.
Refrigerate overnight or freeze. Remove from refrigerator 1 hour before
baking. If frozen, thaw before baking. Heat oven to 350. Bake 1 hour.
Serves 8.
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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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