|
A
to Z
Recipes
May 2, 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 Sunday edition of A to Z Recipes Newsletter.
We have so many 'Moms" in our a2z family so I am offering an early Mother's Day
tribute in today's issue. You know recipes are better used if received
a little in advance and one week should be perfect for you. Hopefully
you'll find something suitable for Mother's Day or another meal for
your family and friends. Even those of you who are not mothers will
love what is offered. All of today's recipes (over 60!) come from my
personal files and I am hopeful you will enjoy them as much as I have.
Next Sunday is not only Mother's Day, but it also happens to be my
birthday and I am off from work (so far!). I think I may make a trip to
see my own mother to thank her for all she has done for me.
The newest Monthly Theme topic is announced in
today's issue. 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. I hope you join in by sharing recipes for
this theme topic as well as some for regular issues of the A
to Z Recipes Newsletter.
We'll see you here again on Wednesday with a very special newsletter
from our Patricia in
Charlevoix, MI, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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.
Neil
B., Canada
|
|
|
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.
|
|
|
Children
Learn What They Live
by Dorothy Law Nolte, Ph.D.©
If children live with criticism, they learn to condemn.
If children live with hostility, they learn to fight.
If children live with fear, they learn to be apprehensive.
If children live with pity, they learn to feel sorry for themselves.
If children live with ridicule, they learn to feel shy.
If children live with jealousy, they learn to feel envy.
If children live with shame, they learn to feel guilty.
If children live with encouragement, they learn confidence.
If children live with tolerance, they learn patience.
If children live with praise, they learn appreciation.
If children live with acceptance, they learn to love.
If children live with approval, they learn to like themselves.
If children live with recognition, they learn it is good to have a goal.
If children live with sharing, they learn generosity.
If children live with honesty, they learn truthfulness.
If children live with fairness, they learn justice.
If children live with kindness and consideration, they learn respect.
If children live with security, they learn to have faith in themselves
and in those about them.
If children live with friendliness, they learn the world is a nice
place in which to live.
Source: Children
Learn What They Live, a book by Dorothy Law Nolte, Ph.D.
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!
|
|
|
Mother's
Day
~Shared by Patricia, Charlevoix, MI
Many of us take better care of our cars
Than we do our mothers and
Yet we only expect our cars
To last 5 or 6 years
But we expect our mothers
To last for a lifetime.
Maybe we need a maintenance manual
For mothers so we would know
How to take care of them at least as well
As we do our automobiles.
Here are some items that might
Be included in such a manual.
Engine:
A mother's engine is one of the
Most dependable kinds you can find.
She can reach top speed from a prone position
At a single cry from as leaping child.
But regular breaks are needed
To keep up that peak performance.
Mothers need a hot bath and a nap every 100 miles,
A baby-sitter and a night out every 1,000 miles,
And a live in baby-sitter with a
One week vacation every 10,000 miles.
Battery:
Mother's batteries should be recharged regularly.
Handmade items, notes, unexpected hugs and kisses,
And frequent "I love you's" will do very well for a recharge.
Carburetor:
When a mother's carburetor floods,
It should be treated immediately
With Kleenex and a soft shoulder.
Brakes:
See that she uses her brakes to slow down often
And come to a full stop occasionally.
(A squeaking sound indicates a need for a rest.)
Fuel:
Most mothers can run indefinitely on coffee, leftovers and salads,
But an occasional dinner for two
At a nice restaurant will really add to her efficiency.
Chassis:
Mothers run best when their bodies are properly maintained.
Regular exercise should be encouraged
And provided for as necessary.
A change in hairdo or makeup in spring
And fall are also helpful.
If you notice the chassis begins to sag,
Immediately start a program of walking, jogging, swimming, or bike
riding.
These are most effective when done with fathers.
Tune-ups:
Mother needs regular tune-ups.
Compliments are both the cheapest
And most effective way to keep a mother purring contentedly.
If these instructions are followed consistently,
This fantastic creation and gift from God
That we call MOTHER should last a lifetime
And give good service and constant love
To those who need her most.
-- Author Unknown
Before I was a Mom
~Shared by Deann T., Knox, IN
Before I was a Mom,
I never tripped over toys
or forgot words to a lullaby.
I didn't worry whether or not
my plants were poisonous.
I never thought about immunizations.
Before I was a Mom,
I had never been puked on.
Pooped on.
Chewed on.
Peed on.
I had complete control of my mind
and my thoughts.
I slept all night.
Before I was a Mom,
I never held down a screaming child
so doctors could do tests.
Or give shots.
I never looked into teary eyes and cried.
I never got gloriously happy over a simple grin.
I never sat up late hours at night
watching a baby sleep.
Before I was a Mom,
I never held a sleeping baby just because
I didn't want to put her down.
I never felt my heart break into a million pieces
when I couldn't stop the hurt.
I never knew that something so small
could affect my life so much.
I never knew that I could love someone so much.
I never knew I would love being a Mom.
Before I was a Mom,
I didn't know the feeling of
having my heart outside my body..
I didn't know how special it could feel
to feed a hungry baby.
I didn't know that bond
between a mother and her child.
I didn't know that something so small
could make me feel so important and happy.
Before I was a Mom,
I had never gotten up in the middle of the night
every 10 minutes to make sure all was okay.
I had never known the warmth,
the joy,
the love,
the heartache,
the wonderment
or the satisfaction of being a Mom.
I didn't know I was capable of feeling so much,
before I was a Mom
WHY GOD MADE MOMS
~Shared by Judy, Canada
Answers given by 2nd grade school children to the following questions:
Why did God make mothers?
1. She's the only one who knows where the scotch tape is.
2. Mostly to clean the house.
3. To help us out of there when we were getting born.
How did God make mothers?
1. He used dirt, just like for the rest of us.
2. Magic plus super powers and a lot of stirring.
3. God made my mom just the same like he made me.
He just used bigger parts.
What ingredients are mothers made of?
1. God makes mothers out of clouds and angel hair and
everything nice in the world and one dab of mean.
2. They had to get their start from men's bones.
Then they mostly use string, I think.
Why did God give you your mother and not some other mom?
1. We're related.
2. God knew she likes me a lot more than other people's mom
like me.
What kind of a little girl was your mom?
1. My mom has always been my mom and none of that other stuff.
2. I don't know because I wasn't there, but my guess would be
pretty bossy.
3. They say she used to be nice.
What did mom need to know about dad before she married him?
1. His last name.
2. She had to know his background. Like is he a
crook? Does he get drunk on beer?
3. Does he make at least $800 a year? Did he say NO
to drugs and YES to chores?
Why did your mom marry your dad?
1. My dad makes the best spaghetti in the world.
And my mom eats a lot.
2. She got too old to do anything else with him.
3. My grandma says that mom didn't have her thinking cap on.
Who's the boss at your house?
1. Mom doesn't want to be boss, but she has to because dad's
such a goof ball.
2. Mom. You can tell by room inspection.
She sees the stuff under the bed.
3. I guess mom is, but only because she has a lot more to do
than dad.
What's the difference between moms and dads?
1. Moms work at work and work at home and dads just go to
work at work.
2. Moms know how to talk to teachers without scaring them.
3. Dads are taller and stronger, but moms have all the real
power 'cause that's who you got to ask if you want to sleep over at
your friends.
4. Moms have magic, they make you feel better without
medicine.
What does your mom do in her spare time?
1. Mothers don't do spare time.
2. To hear her tell it, she pays bills all day long.
What would it take to make your mom perfect?
1. On the inside she's already perfect. Outside, I
think some kind of plastic surgery.
2. Diet. You know, her hair. I'd diet,
maybe blue.
If you could change one thing about your mom, what would it be?
1. She has this weird thing about me keeping my room
clean. I'd get rid of that.
2. I'd make my mom smarter. Then she would know it
was my sister who did it not me.
3. I would like for her to get rid of those invisible eyes on
the back of her head.
Parent's Poem
~Shared by Mary H., Montreal, Canada
Mothers, touch your children,
Fathers, hug them tight,
Let them know you love them
morning, noon, and night.
Put your arms around them,
hold them near to you,
Feel the beating of their hearts,
the life that you made new.
Roll around the floor with them,
tease and laugh and play,
Listen to what they'll tell you,
they have so much to say.
Take time to get to know them,
see the colors in their eyes,
Appreciate that person
that deep inside them lies.
Let them run their fingers through your hair
and down your face,
Fill their hearts with words of praise,
make home their favorite place.
Cuddle with them on the couch
and watch a TV show,
Sing with them or share a book
and help their world to grow.
Take a walk into the park,
hold each other's hand,
Smell the flowers, feed the ducks,
build castles in the sand.
Mothers, touch your children,
Fathers, hug them tight,
Show them what a gift they are,
to love them feels so right.
~by Kathie Davis~
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!
|
|
|
WHITE
SAUCE
Many a wonderful meal at my house has begun with a good white sauce. It
can make or break a meal so I am sharing a good basic recipe with some
variations from Southern Food About.com. Enjoy!
Basic Béchamel Sauce and Variations
White sauce and variations, including Mornay, mustard sauce, herb
sauce, and more.
Ingredients:
2 tablespoons butter
1 cup heated milk
salt
white pepper
freshly ground nutmeg (optional)
Preparation:
Melt butter in a saucepan over medium heat. Add flour and stir until
mixture is well blended. Gradually stir in hot milk. Cook over medium
heat, stirring constantly, until sauce begins to boil and thickens.
Simmer, stirring frequently, over very low heat for 5 minutes. Season
with salt and pepper to taste and add a little nutmeg, if desire. Makes
about 1 cup of medium thick sauce.
Mornay Sauce
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat
until cheese is melted. Season with a little mustard or Worcestershire
sauce to taste.
Velouté Sauce
Substitute chicken, beef, fish, or vegetable broth for the milk.
Herb Sauce
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to
1 cup of hot sauce. Cook for a minute or two longer to get more flavor
from the herbs.
Cream Sauce
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an
onion flavor, add an onion slice to the milk when heating; remove onion
slice before adding milk to flour and butter mixture.
Mustard Sauce
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is
especially good with fish and chicken.
Source: Diana Rattray, Southern
Food About.com Guide
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: "Recipes
from the Garden"
In this month's topic we
are looking for recipes that use fruits and vegetables. Because some of
us do not have a garden or a farmer's market nearby, we will accept
recipes using canned or frozen ingredients. The goal here is to
incorporate some healthy fruit and veggies into our meals. Please share
your favorites (or any you intend to try) by using the Recipes from the
Garden links provided below. It lets me know where you wish your
recipes to be posted (plus it sends recipes to the correct email
address as sending them to my personal email address causes logistical
problems for me). This could be a great theme issue with your
participation!
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 "Recipes
from the Garden".
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: "Recipes
from the Garden".
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 "Recipes
from fhe Garden" has a deadline of May
31, 2010,
and will be posted on June 6, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Recipes
from the Garden".
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.
|
|
|
A
MOTHER'S VOCABULARY
~Shared by Jim D., WA
Amnesia: Condition that enables a woman who has gone through labor to
make love again.
Dumbwaiter: One who asks if the kids would care for dessert.
Family Planning: The art of spacing your children the proper distance
apart to keep you on the edge of financial disaster.
Feedback: The inevitable result when your baby doesn't appreciate the
strained carrots.
Full Name: What you call your child when you're mad at him.
Grandparents: The people who think your children are wonderful even
though they're sure you're not raising them right.
Hearsay: What toddlers do when anyone mutters a dirty word.
Impregnable: A woman whose memory of labor is still vivid.
Independent: How we want our children to be as long as they do
everything we say.
Pow: The first word spoken by children with older siblings.
Puddle: A small body of water that draws other small bodies wearing dry
clothes into it.
Show-Off: A child who is more talented than yours.
Sterilize: What you do to your first baby's pacifier by boiling it and
to your last baby's pacifier by blowing on it
Top Bunk: Where you should never put a child wearing Superman pajamas.
Two Minute Warning: When the baby's face turns red and she begins to
make those familiar grunting noises.
Verbal: Able to whine in words.
Whodunit: None of the kids that live in your house.
Weekend: When Dad gets to play golf while Mom catches up on the
laundry, cleans the house, runs errands, etc.
How to Know You Are Ready for Parenthood
MESS TEST: Smear peanut butter on the sofa and curtains. Now rub your
hands in the wet flower bed and rub on the walls. Cover the stains with
crayons. Place a fish stick behind the couch and leave it there all
summer.
TOY TEST: Obtain a 55-gallon box of Legos. (If Legos are not available,
you may substitute roofing tacks or broken bottles.) Have a friend
spread them all over the house. Put on a blindfold. Try to walk to the
bathroom or kitchen. Do not scream (this could wake a child at night).
GROCERY STORE TEST: Borrow one or two small animals (goats are best)
and take them with you as you shop at the grocery store. Always keep
them in sight and pay for anything they eat or damage.
DRESSING TEST: Obtain one large, unhappy, live octopus. Stuff it into a
small net bag making sure that all arms stay inside.
FEEDING TEST: Obtain a large plastic milk jug. Fill it halfway with
water. Suspend from the ceiling with a stout cord. Get the jug
swinging. Try to insert spoonfuls of soggy cereal (such as Fruit Loops
or Cheerios) into the mouth of the jug while pretending to be an
airplane. Now dump the contents of the jug on the floor.
NIGHT TEST: Prepare by obtaining a small cloth bag and fill it with 8
to 12 pounds of sand. Soak it thoroughly in water. At 8 PM begin to
waltz and hum with the bag until 9 PM. Lay down your bag and set your
alarm for 10:00 PM. Get up, pick up your bag, and sing every song you
have ever heard. Make up about a dozen more and sing them until 4:00
AM. Set alarm for 5:00 AM. Get up and make breakfast. Keep this up for
5 years. Look cheerful.
PHYSICAL TEST (WOMEN): Obtain a large bean-bag chair and attach it to
the front of your clothes. Leave it there for 9 mo. Now remove 10% of
the beans.
PHYSICAL TEST (MEN): Go to the nearest drug store. Set your wallet on
the counter. Ask the clerk to help himself. Now proceed to the nearest
food store. Go to the head office and arrange for your paycheck to be
directly deposited to the store. Purchase a newspaper. Go home and read
it quietly for the last time.
CAR TEST: Forget the Miata and buy the mini van. And don't think you
can leave it out in the driveway spotless and shining. Family cars
don't look like that. Buy a chocolate ice cream bar and put it in the
glove compartment. Leave it there. Get a quarter. Stick it in the
cassette player. Take a family size bag of chocolate cookies. Mash them
down the back seats. Run a garden rake along both sides of the car.
There! Perfect!
CRAFT TEST: Get an egg carton. Using a pair of scissors and a can of
paint, turn it into an alligator. Now get a toilet paper tube. Using
only scotch tape and a piece of foil, turn it into a Christmas tree.
Last, take a milk container, a ping pong ball, and an empty packet of
CoCo Puffs and make an exact replica of the Eiffel Tower.
Congratulations, you have just qualified for a place on the play group
committee.
TELEVISION TEST: Learn the names of every character from 'Barney and
Friends', 'Sesame Street', and 'Power Rangers'. When you find yourself
singing, "I love you, you love me" at work, you finally qualify as a
parent.
FINAL ASSIGNMENT: Find a couple who already has a small child. Lecture
them on how they can improve their child's discipline, patience,
tolerance, toilet training, and table manners. Suggest many things they
can improve as well. Emphasize to them that they should never allow
their children to run riot. Enjoy this experience. It will be the last
time you'll have all the answers.
PREGNANCY Q & A:
~Shared by Jim D., WA
Q: Should I have a baby after 35?
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.
Q: My wife is five months pregnant and so moody that
sometimes she's borderline irrational.
A: So what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor,
but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant
Q: Is there any reason I have to be in the delivery room while my wife
is in labor?
A: Not unless the word "alimony" means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act
normal again?
A: When the kids are in college.
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:
EGGS
IN
PURGATORY WITH ARTICHOKE HEARTS, POTATOES, AND CAPERS
Artichoke hearts and potatoes make for a heartier (and healthier)
version of this old-school casserole.
4 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red-skinned or white-skinned potatoes, peeled, cut into
1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese
Preparation
Heat olive oil in heavy large skillet over medium heat. Add chopped
onion, chopped thyme, and crushed red pepper; sprinkle lightly with
coarse kosher salt and sauté until onion is tender and golden brown,
about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir
in diced tomatoes with juice and bring to boil. Reduce heat; cover
skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just
until tender, about 8 minutes. Drain. Add potatoes and capers to
tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste
with coarse salt and pepper.
DO AHEAD Tomato-artichoke sauce can be made up to 6 hours ahead. Cool
slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch
glass baking dish. Using back of spoon, make 8 evenly spaced
indentations in sauce for holding eggs. Crack 1 egg into each
indentation in sauce (some of eggs may run together slightly in spots).
Bake until egg whites and yolks are softly set, 12 to 16 minutes.
Carefully remove baking dish from oven; sprinkle grated Parmesan cheese
over and serve.
Nutritional Information - 1 serving contains the following:
Calories (kcal) 427.0 %Calories from Fat 52.0 Fat (g) 24.7 Saturated
Fat (g) 6.1 Cholesterol (mg) 430.7 Carbohydrates (g) 32.0 Dietary Fiber
(g) 5.7 Total Sugars (g) 10.0 Net Carbs (g) 26.3 Protein (g) 21.5
Source: Bon Apetit
SPEEDY SPAGHETTI ALFREDO
WW Recipe
1 pound spaghetti
1 pound broccoli florets (about two heads)
1 cup canned nonfat evaporated milk
1 teaspoon flour
1 cup grated Parmesan cheese
Cook spaghetti according to directions on package in large pot,
omitting salt. During the last five minutes of cooking, add broccoli.
Cook until tender.
Drain pasta and broccoli in colander. In the same pot, blend flour with
milk. Cook until bubbly. Add cheese. Blend on low heat to melt cheese.
Remove from heat and add pasta and broccoli. Toss. Serve hot.
Serves: 11
Points: 5 Per Cup
SEAFOOD DIP IN THE ROUND
Ingredients
1 C. mayonnaise
1 C. grated Parmesan cheese
1 can crab meat
1 can shrimp (1 C. fresh salad shrimp)
1 can artichoke hearts
1 sourdough round bread
Directions
Mix all ingredients together except bread. Cut top off the bread,
hollow out center, and fill with dip. Bake at 350 degrees for about 20
minutes.
CHOCOLATE CHIP PECAN PIE
I had to cover rim of crust with foil during last 25 minutes of baling
time.
4 eggs, beaten
1 cup sugar
1 cup light corn syrup
1 tsp. vanilla
½ cup butter, melted
1 cup chopped pecans
½ cup chocolate chips
1 10-inch unbaked pie shell
In a mixing bowl, beat eggs, sugar, corn syrup, and vanilla. Add butter
and mix well. Stir in pecans and chocolate chips. Pour into pie shell.
Bake at 350 for 50-55 minutes, or until set.
MEATBALLS STROGANOFF
12 to 16 oz. pkg. frozen cooked meatballs
1 cup reduced sodium beef broth
4 oz. can sliced mushrooms, drained
8 oz. sour cream
2 Tbs. flour
1/2 cup milk
1 Tbs. Dijon mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley, optional
In large skillet, combine the meatballs, broth and mushrooms. Bring to
a boiling; reduce heat. Cover and simmer about 15 minutes or until
meatballs are heated through. In small bowl, stir together sour cream
and flour. Whisk in milk and mustard. Stir sour cream mixture into
skillet. Cook and stir until thickened and bubbly. Cook and stir for 1
minute more. Serve over hot cooked noodles. If desired, stir in snipped
fresh parsley.
Makes 6 to 8 servings.
CREAMED CORN WITH BACON
1 small onion, finely chopped
1 Tbs. butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
2 Tbs. minced fresh parsley
In a large skillet, saute onion in butter for 3 minutes. Add corn,
saute 1-2 minutes longer or until onion and corn are tender. Stir in
the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or
until slightly thickened. Stir in cheese and parsley.
Source: Taste of Home, October/November 2008
PENNE GORGONZOLA WITH CHICKEN AND ROMA
TOMATOES
(Like Johnny Carino's)
4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2 cup to 1 cup butter
1 pint heavy cream
4 ounces Gorgonzola, crumbled
1/4 cup shredded Parmesan cheese
1 teaspoon nutmegs
2 Roma tomatoes, chopped
Grill or broil chicken breasts; slice into thin strips.
Cook pasta according to package directions. Toss with olive oil, return
to pot.
While pasta and chicken are cooking, melt butter in medium saucepan,
heat to boiling, stirring constantly, boil 1 minute.
Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
Boil for 2 minutes.
Reduce heat, add Gorgonzola, Parmesan and nutmeg. Stir until melted.
Serve sauce over noodles, top with chicken and chopped tomatoes.
Servings: 8
Source: RecipeLink.com
MUSHROOM ASPARAGUS QUICHE
SERVINGS 6-8
PREP 20 min.
COOK 25 min.
TOTAL 45 min.
INGREDIENTS
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage
DIRECTIONS
Separate crescent dough into eight triangles; place in an ungreased
9-in. pie plate with points toward the center. Press onto the bottom
and up the sides to form a crust; seal perforations. Spread with
mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter
until asparagus is crisp-tender. In a large bowl, combine the remaining
ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the edge
comes out clean. Let stand for 5 minutes before cutting.
Yield: 6-8 servings.
Source: Taste of Home
BROILED STEAK WITH SHALLOT-CREAM SAUCE
1/2 lb. New York strip steak, cut into 2 portions
1 tsp. butter
1 tsp. olive oil
1 shallot, minced
2 Tbs. sour cream
1/4 tsp. Worcestershire sauce
Dash of hot sauce (eg. Tabasco)
1. Prepare broiler (on high setting, if applicable). Broil steaks to
desired degree of doneness, about 6-9 minutes per side.
2. Meanwhile, heat butter and oil in a saucepan over medium heat. Add
shallot and cook until softened, about 4 minutes. Remove from heat and
whisk in sour cream, Worcestershire sauce, and hot sauce.
3. Top steaks with shallot-cream and serve.
Side Suggestions: Parmesan Toast
Sprinkle 2 slices of whole wheat bread
with grated Parmesan cheese and toast in a toaster oven or under the
broiler until cheese browns. Serve meat and sauce over toast.
Side Suggestions: Sauteed Spinach with Feta
Heat 2 tsp. olive oil in a
large nonstick skillet over medium-high heat. Add 1 minced garlic clove
and cook 1 minute. Add 6 cups washed spinach and cook until wilted,
about 6-8 minutes. Stir in 1/4 cup crumbled feta cheese and serve.
Source: beliefnet.com
FUDGE TRUFFLE CHEESECAKE
2 cups (12 oz. pkg.) semi-sweet chocolate chips
3 (8 oz.) pkgs. cream cheese, softened
14 oz. can sweetened condensed milk
4 eggs
2 tsp. vanilla
1 prepared chocolate cookie crumb crust
Heat oven to 300. In heavy saucepan, over low heat, melt chips,
stirring constantly. In large bowl, beat cream cheese till fluffy. Beat
in milk until smooth. Add melted chips and remaining ingredients. Pour
into prepared crust. Bake 1 hour and 5 minutes, until center is set.
CREAMY HAM CASSEROLE
Chunks of smoky ham, florets of cauliflower (or broccoli), and
mushrooms in a smooth creamy sauce flavored with cheddar. Serve on rice
for a complete meal.
3 cups cauliflower florets, bite-sized
4 Tbs. butter or margarine
1/3 cup flour
2 cups milk
4 oz. cheddar cheese, diced
1/2 cup sour cream
3 cups ham cubes (1/2" cubes)
4 oz. can of mushrooms
Steam cauliflower until tender (don't overcook) and rinse with cold
water. Melt butter in a large saucepan and stir in the flour until
smooth. Add the milk slowly, stirring constantly. Cook and stir until
mixture thickens. Add the cheese and sour cream and continue cooking
until cheese is melting, stirring constantly. Add ham, mushrooms and
cauliflower. To serve, place in a casserole dish and heat (in oven or
microwave) until bubbling. Serve over hot cooked rice.
CRAB MEAT PASTA SALAD
2 boxes of cooked pasta (cooled)
1 packege of Immitation Crab Meat (chopped up)
3-4 heaping spoonfuls of Miracle Whip
2 stalks of Celery (chopped)
1 tbsp Dill Seed
Salt and Pepper To Taste
In a big bowl mix up all ingredients and then add salt and pepper to
taste. If a little dry add more Miracle Whip. Let sit in the fridge
overnight; it tastes much better the next day.
RANCH SHRIMP SALAD PITAS
1 cup cooked shrimp
1/2 cup chopped cucumber
1/2 cup sliced olives
2 tomatoes, chopped
1 cup Ranch salad dressing
Lettuce, shredded
3 pita pockets
1) Mix shrimp, cucumber, olives and tomatoes. Add salad dressing.
2) Stuff into pita pockets with lettuce.
CARROT-PINEAPPLE-RAISIN SALAD
2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg
1) Combine raisins and vinegar in a med. bowl; let stand 15 min.
2) Add carrot and pineapple tidbits; stir well.
3) Combine pineapple juice, cinnamon, and nutmeg; pour over carrot
mixture, and toss well.
4) Cover and chill.
HOT ARTICHOKE CROSTINI
1 baguette
1 cup mayo
1 cup grated Parmesan cheese
2 garlic cloves, minced
1- 14 oz can artichoke hearts, drained & chopped
Preheat oven to 400F. Slice bread into appox. 36-1/4" slices. Place
slices on foil lined baking sheet. Bake for for 5 minutes until lightly
brown. Combine mayo, cheese, garlic & artichoke hearts. Spread
on the bread slices. Bake at 400F for 5 minutes or until cheese melts.
Garnish with some chopped green onions, diced tomatoes or crumbled
bacon.
Source: joycesfinecooking.com
DEVILED CRAB AND CHEESE BISCUIT CUPS
You'll be the belle of the next party when you serve an elegant
appetizer that blends cream cheese and crab in a delicate biscuit cup.
Prep Time: 35 Min
Total Time: 55 Min
Makes: 16 servings
INGREDIENTS:
3/4 cup whipped cream cheese spread (from 8-oz container)
1 tablespoon fresh lemon juice
1 teaspoon red pepper sauce
1/4 cup finely shredded mild Cheddar cheese (1 oz)
2 tablespoons chopped green onions (2 medium)
1 teaspoon paprika
1/2 cup Progresso® garlic herb bread crumbs
3 cans (6 oz each) white crabmeat, well drained
1 cup chopped celery
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated
buttermilk biscuits
2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking
spray.
2. In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar
cheese, onions, paprika, bread crumbs, crabmeat and celery until well
blended.
3. Separate dough into 8 biscuits; then peel in half to make 16
biscuits. Press or roll each into 5-inch round. Place 1 biscuit round
in each muffin cup; firmly press in bottom and up side, forming
1/4-inch rim over edge of cup. Place 2 tablespoons crab mixture in
bottom of each muffin cup.
4. Bake 12 to 15 minutes or until filling is set and edges of biscuits
are golden brown. Sprinkle each with chopped parsley; lightly press
into filling. Remove biscuit cups from pan; serve immediately.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated
Fat 3g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 470mg; Total
Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 9g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 6%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1
Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Not feeling crabby? Substitute 2 cups chopped cooked shrimp for the
crabmeat.
Source: Pillsbury
AMISH POTATO FRITTERS
1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk
Mix all ingredients together in the above order and fry in skillet with
melted shortening 1/4 inch deep. When brown around the edges and cakes
are rather well set, turn and brown on the other side.
Serves 4-6.
SAUSAGE MUSHROOM BREAKFAST CASSEROLE
INGREDIENTS
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs
DIRECTIONS
Spread croutons in a lightly greased 9"x13" dish; set aside. Cook
sausage until browned, stirring to crumble; drain well. Sprinkle
sausage over croutons.
Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over
sausage. Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator; let stand 30 minutes. Bake uncovered at 320
degrees for 50-55 minutes. Sprinkle cheese on top and bake 5 minutes or
until cheese is melted.
Garnish with cherry tomatoes and parsley.
Serves 8-10
BUTTERMILK CORN MUFFINS
1 c flour
3 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c yellow or white cornmeal
1 egg well beaten
2/3 c buttermilk
1/4 c vegetable shortening, melted
Mix flour, sugar, baking powder, soda and salt. With a wire whip stir
in cornmeal. Mix egg and buttermilk; add all at once to flour mixture.
Stir with a fork until liquid is absorbed; stir in shortening.
Grease medium size muffin cups, filling each 2/3 full. Bake 400° 20
minutes or until golden.
Serve hot.
Note: if you don't have buttermilk, stir 1 tsp white vinegar into 2/3 c
milk and let stand 10 minutes
MANDARIN BEEF
2 pounds sirloin steak, cut in thin strips
2 green peppers, large chunks
1 can water chestnuts
1 can bean sprouts
1 cup frozen or fresh pea pods
1 T. cornstarch with 1/4 Cup water
2 T. corn oil or peanut oil
1/2 tsp. garlic powder
1/2 tsp. ginger
1/8 tsp. pepper
1/2 tsp. sugar
1 tomato quartered
Place oil in fry pan or wok about 350 to 380 degrees. Add beef and dry
seasonings. Stir and fry quickly.
Simmer and add soy sauce and sugar. Cook, covered, about 5 minutes.
Add tomato, peppers, bean sprouts and water chestnuts and pea pods.
Bring to a boil and cook 5 minutes.
Combine cornstarch and water; add to beef mixture. Cook, stir until
sauce is thickened
Serve over Chinese noodles or rice.
GENERAL TSO'S CHICKEN
Make sauce and refrigerate until needed:
1/2 cup cornstarch
1/4 cup water
1-1/2 tsp. minced fresh garlic
1-1/2 tsp. minced fresh ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup Sherry (I have used a white wine before as well)
1 can condensed chicken broth
Put everything into a quart jar with a lid and shake it up, then put in
the fridge. Just shake it up again when you are ready to use it.
Meat:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups sliced green onions
8 small dried hot peppers, seeds removed (Get these the produce section
in a grocery store)
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch,
and mix until chicken pieces are coated. (It will look awful at this
point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil
until chicken pieces are crispy. Drain on paper towels. Repeat until
all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees.
Add onions, peppers (reusing them at this point..), and stir fry about
30 seconds. Stir sauce mixture, and then add to wok. Cook until thick.
If it gets too thick, add water to right consistency. Add chicken to
sauce in wok, and cook until all is hot and bubbly.
Serve with fried or steamed rice.
This does not reheat well, so eat in one sitting.
YUMMY BANANA PUDDING CAKE
1 pkg. yellow cake mix (18.oz.)
1 small pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 cup mashed bananas
GLAZE:
2 cups powdered sugar
2 Tbs. milk
1 tsp. vanilla extract
1/2 cup chopped walnuts, or pecans
Heat oven to 350. Grease and flour a 10 inch bundt pan. In a large
bowl, stir together cake mix and pudding mix. Make a well in the center
and pour in eggs, water, oil and mashed bananas. Beat on LOW until
blended. Scrape bowl and beat another 4 minutes on medium. Pour batter
in prepared pan. Bake in preheated oven for 50 to 55 minutes or until
cake tests done. Let cake cool in pan for 10 minutes. After 10 minutes
turn cake out and cool on wire rack.
GLAZE: In small bowl combine confectioners sugar, milk and vanilla.
Whisk until smooth and drizzle on cake in a zig zag motion. Sprinkle
nuts over wet icing.
Serves 16
EASY TACO BAKE
Ingredients:
1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package (8 ounces) shell macaroni, uncooked
1 can (4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese
Method:
In large skillet, brown ground beef and onion; drain fat. Add water,
taco seasoning and tomato sauce; mix. Simmer 20 minutes.
Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover
and cook on low for 6-8 hours or high for 3-4 hours.
In last 30 minutes of cooking, top with cheese.
COKE ROAST
This reheats well and makes for great leftovers (sandwiches, burritos,
etc.).
3 to 4 lbs. lean beef roast (arm, shoulder, etc.)
1 envelope dry onion soup mix
2 cubes/tsp beef bouillon
16 oz. (2 cups) Coca Cola (diet won't work)
3 Tbs cornstarch
1/3 cup water
Place roast in crockpot. Sprinkle with soup mix and a little black
pepper. Pour Coca Cola over all and drop in bouillon. Cover and cook on
low all day or overnight. About 30 min. before serving, break apart
roast with fork; increase heat to high. In a small dish, dissolve
cornstarch in water. Stir cornstarch mixture into roast juices, cover,
and continue to cook until thickened, about 15-20 minutes. Serve
stuffed in baked potatoes, or spoon over toast, cooked noodles, or
cooked rice. Reheats well.
EASY, HOMEMADE FOCACCIA BREAD
From Chef Anne Burrell (Food Network).
1-3/4 cups warm water
1 package active dry yeast
1 Tablespoon sugar
5 cups all purpose flour, plus additional for kneading
1 Tablespoon kosher salt, plus more for sprinkling
1 cup extra-virgin olive oil, divided
Combine the warm water (by warm I mean body temperature, you should be
able to place your finger in the water and not get burned and it should
not feel cold), yeast and sugar in a small bowl. Put the bowl
in a warm (not hot or cool) place until the yeast is bubbling and
aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1
Tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on
low speed. Once the dough has come together, continue to
knead for 5-6 minutes on medium speed until it becomes smooth and
soft. Give it a sprinkle of flour if the dough is really
sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it a
couple of times, sprinkling with flour. The dough is a "more
tacky" kind of dough so rolling it around in some flour a few times
until you can handle it is normal.
Coat the inside of the mixer bowl lightly with olive oil and return the
dough to the bowl. Cover it with plastic wrap and put it in a
warm place until the dough has doubled in size (as shown), 1 to 2 hours.
Coat a jelly roll pan (it must have sides) with the remaining 1/2 cup
olive oil. Do not worry that this is an excessive amount of
oil, focaccia is an oily crusted bread, which is why it is so
good. The oil will be sucked up into the bread during baking,
making it delicious.
Put the dough onto the jelly roll pan and begin pressing it out to fit
the size of the pan. Turn the dough over to coat the other
side with the olive oil. Continue to stretch the dough to fit
the pan (it will eventually go into place). As you are doing
so, spread your fingers out and make finger holes all the through the
dough. It sounds strange but when the dough rises again it
will create the characteristic craggy looking focaccia. If
you do not make the actual holes in the dough, the finished product
will be very smooth.
Put the dough in a warm place until it has doubled in size, about 1
hour. While the dough is rising a second time, preheat the
oven to 425o F.
Liberally sprinkle the top of the focaccia with some coarse salt and
lightly drizzle a little oil on top.
Bake the dough until the top of the loaf is golden brown, about 20-30
minutes. It does brown fast towards the end so keep your eye
on it. Remove the focaccia from the oven and resist every
urge to tear into it immediately. Let it cool keeping the
steam inside and intact, leaving you with a very moist bread.
Carefully remove from the jelly roll pan whole after it has been out of
the oven for 10 minutes.
Permalink: Noble
Pig
BEEF & MUSHROOM CRESCENTS
1 lb. lean ground beef
2 packages refrigerated crescent rolls (8 rolls each package)
1 cup finely chopped mushrooms
1/4 cup chopped green onions
2 Tbsp. olive oil
1/2 tsp. thyme
1/4 tsp. dry mustard
1/4 cup sour cream
Preheat oven to 375F (or as directed on crescent roll packages).
Brown ground beef in large nonstick skillet over medium heat 8 to 10
minutes, or until no longer pink, breaking up into crumbles. Remove
beef with slotted spoon. Drain drippings from skillet. Add olive oil to
skillet and saute mushrooms and onions, over medium heat, for 2
minutes. Add thyme and dry mustard; simmer an additional 2 minutes. Add
cooked ground beef to skillet and stir in sour cream.
On a lightly greased baking pan, unwrap crescent rolls. Add
approximately 2 Tbsp. of beef mixture to widest end of dough and roll
as directed on packages.
Bake at 375F for 8 to 10 minutes, or until rolls are golden brown.
BOSTON CALZONE
1 frozen bread dough
1/2 lb. pepperoni, sliced paper thin
1/2 lb. American cheese, sliced paper thin
1/2 green or red pepper, chopped fine
1/2 med. onion, chopped fine
1/2 pkg. frozen chopped spinach
Grease large bowl and place frozen dough in bowl, cover with towel. Put
in warm dark spot for 6 to 8 hours. Dough will rise. Roll out dough and
spread chopped veggies on dough. Sprinkle drained chopped spinach on
top of veggies. Place thin sliced pepperoni on top of veggies, then
place thin sliced cheese on top of everything. Now roll the dough
tightly.
Place rolled calzone on a greased cookie sheet. Brush the yolk of 1 egg
over calzone, poke holes in top and bake at 350 degrees for 30 minutes.
Wait 10 minutes and slice on an angle.
CRISPY ONION CHICKEN
"My family loves chicken...and I'm always trying new ways to prepare
it. This golden brown chicken with its crunchy french-fried onion
coating is great with rice, baked potatoes, macaroni salad or potato
salad."
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (6 ounces) cheddar or original french-fried onions, crushed
4 boneless skinless chicken breast halves
Directions:
In a shallow bowl, combine the butter, Worcestershire sauce, mustard,
garlic salt and pepper. In another shallow bowl, add 1/2 cup-fried
onions. Dip chicken in the butter mixture, then coat with onions.
Place in a greased 9-in. square baking pan. Top with remaining onions;
drizzle with any remaining butter mixture. Bake, uncovered, at 350° for
30-35 minutes or until chicken juices run clear.
Yield: 4 servings.
Source: Taste of Home
CHEESY SHRIMP AND RICE
1 Tbs. oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) Philadelphia cream cheese spread
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed
1. Heat oil in large skillet on medium-high heat. Add shrimp; cook 3
minutes on each side or until shrimp turn pink. Remove shrimp from
skillet; cover to keep warm.
2. Add broth and cream cheese spread to skillet; stir until well
blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 minutes.
3. Stir in broccoli and shrimp; cook an additional 5 minutes or until
liquid is absorbed and broccoli is heated through.
Jazz It Up:
Stir in 3 slices cooked and crumbled Oscar Mayer Bacon just before
serving.
Source: Kraftfoods.com
HONEY-ROASTED RED POTATOES
1 pound red potatoes,quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey (I only use honey from OhioHoney.com!)
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees. Lightly coat an 11x7 inch baking dish with
nonstick cooking spray. Place potatoes in a single layer in prepared
dish, and top with onion. In a small bowl, combine melted butter,
honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake
in the preheated 375 degrees oven for 35 minutes or until tender,
stirring halfway through the cooking time.
STUFFED CABBAGE ROLLS
1 lb. hamburger (ground beef)
1 lb. pork sausage
1/3 cup uncooked instant rice
1 medium onion, chopped
Salt and pepper, to taste
1/8 tsp. garlic salt
15 oz. can tomato sauce
1 tsp. sugar
1/2 tsp. lemon juice
1 Tbs. cornstarch
1 Tbs. water
12 cabbage leaves
1. Cover cabbage rolls with boiling water. Cover and let stand until
leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger,
pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato
sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking
all sides under. Place cabbage rolls seam side down in ungreased baking
dish.
2. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage
rolls. Cover and bake at 350 for 45 minutes. Mix cornstarch and 1 Tbs.
water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling,
boil 1 minute. Serve sauce over cabbage rolls.
Source: The
TexasCook
CROCKPOT CARNITAS
2-1/2 lb. pork tenderloin
1 lime (juice and zest)
1 orange (juice and zest)
3 cloves of garlic, roughly chopped
2 Tbs. cumin
Salt and Pepper to taste
Lime quarters for each serving
Zest and then juice the citrus right in to the crock pot. Add chopped
garlic and cumin and mix well. Sprinkle tenderloin with salt and pepper
and cut it to fit, if necessary. Cook on low for 8-9 hours. Cut and
remove strings from tenderloin, and shred the meat with two forks,
mixing in whatever liquid there is. Serve with tortillas, beans, corn,
guacamole, shredded cheese, cilantro, etc. and/or over rice.
OLD-SCHOOL KING RANCH CHICKEN CASSEROLE
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and
garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder
Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until
smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.
Source: Homesick
Texan
MASHED POTATOES WITH CREAM CHEESE AND CHIVES
2-1/2 lbs. small red potatoes or baby Yukon gold potatoes, large ones
halved and small ones left whole
1/2 cup cream or half-and-half
8 oz. cream cheese
10 chives, finely chopped
1. Place the potatoes in a large pot with cold water. Once the water
comes to a boil, add a generous amount of salt. Boil until the potatoes
are tender when pierced with a fork, about 10-12 minutes.
2. Drain the potatoes and return them to the hot pot to let them dry
out a bit. Mash the potatoes with cream or half-and-half, cream cheese,
chives, salt and pepper.
Yield: 4 servings.
Source: Aired on November 15, 2006, rachaelrayshow.com
HONEY AND NUT BREAD
3/4 cup buttermilk
2/3 cup chopped pecans or nuts of choice
1 egg
1 cup honey (I only use honey from OhioHoney.com!)
2 tablespoons butter
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all purpose flour
Add all ingredients except egg and milk together in a bowl. Then beat
buttermilk and egg together. Add buttermilk and egg mixture to bowl and
stir well. Pour in greased bread pan at 325 degrees for 40 minutes.
Check with a knife in the center to see if the bread is done. If knife
does not come out clean, bake bread for 5 more minutes and then check
again.
PHILLY BURGERS
2 Tbsp Worcestershire sauce, divided
4 tsp Dijon mustard, divided
1 can French-fried onions, divided
1 pound ground beef
1 (3 oz) pkg cream cheese, softened
1/4 cup chopped mushrooms
1 tsp dried parsley flakes
4 kaiser rolls
1) In a large bowl, combine 1 Tbsp Worcestershire sauce, 3 tsp mustard,
and half the onions. Crumble beef over mixture. Mix well. Form into
four patties
2) Grill, covered, over medium heat or broil 4 inches from the heat for
6 - 9 minutes on each side or until no longer pink.
3) Meanwhile, in small bowl, combine the cream cheese, remaining
Worcestershire sauce, mushrooms, mustard, and parsley. Spread the
cheese mixture on cooked patties and top with reserved onions. Grill or
broil 30 seconds longer or until the onions are crisp-tender. Serve on
kaiser rolls.
QUICK N EASY RISOTTO
2 T. olive oil
1 C. chopped mushrooms
1/3 C. chopped onion
1 C. rice, uncooked
2 1/2 C. chicken broth
3/4 C. Parmesan cheese, divided
1/4 C. milk
Heat oil in skillet on medium heat. Add mushrooms and onion. Cook and
stir 5 minutes or until tender. Stir in rice & water. Bring to
a boil, cover. Reduce heat to low. Simmer 20 minutes or until rice is
tender. Stir in 1/2 C. of the cheese and milk. Serve with remaining
cheese.
COCONUT-PECAN UPSIDE DOWN CAKE
1 stick butter, softened
1/2 cup dark brown sugar
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semi-sweet chocolate morsels
2 Tbsp. milk
1 cup flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/3 cup water
1 egg, beaten
Preheat oven to 350. Melt 4 Tbsp. of butter in small saucepan. Remove
from heat. Stir in brown sugar, coconut, pecans, chocolate morsels, and
milk. Blend well. Spread mixture evenly in bottom of 9" round cake pan.
Set aside. Stir together flour, sugar, baking powder, and salt in
mixing bowl. Add remaining butter, vanilla, water, and egg. Beat batter
until smooth. Pour over coconut-pecan mixture in pan and bake for about
30 minutes or until toothpick comes out clean. Cool 5 minutes and turn
out on plate.
APPLE, PECAN AND GORGONZOLA SIDE SALAD
2 granny apples sliced
2 tablespoons toasted chopped pecans
2 tablespoons crumbled Gorgonzola cheese
1/2 cup Italian salad dressing & recipe mix, prepared with
balsamic vinegar
Arrange apples on 4 salad plates. Sprinkle with pecans and cheese. Top
with dressing.
COCA COLA SALAD
This is simple but very, very tasty!
2 3-oz boxes cherry jello
1-1/2 cups boiling water
2 cups Coca-Cola
1 cup pecan pieces
1 med. can crushed pineapple w/juice
Dissolve jello in boiling water. Add coke, pecans and undrained
pineapple. Chill and serve.
PEPPERCORN STEAKS
Peppercorn rubbed rib eye steaks sauteed to temperature and served with
a rich cream sauce with green onion (see my note).
Ingredients:
6 tsp whole peppercorns
4 rib-eye steaks (6 oz. each)
3 Tbs canola oil
3 tsp butter
2 Tbs chopped green onion
1/2 C dry white wine or chicken broth
1/2 C whipping cream
Directions:
1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed
peppercorns evenly over both sides of each steak. Heat oil in a large
skillet over med-high heat until almost smoking
2. Add steaks to skillet. Cook for 3 min. per side for med. Remove
steaks to a serving platter; keep warm. Drain fat from skillet. Add 2
tsp butter and green onions to skillet.
3. Saute green onions over med. heat until tender, about 4 min. Add
broth. Simmer over low heat, stirring frequently, for about 5 min. or
until liquid is absorbed.
4. Stir whipping cream into skillet. Simmer, stirring continually, with
a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour
sauce over steaks. Serve immediately.
Number of Servings: 4
Note: I doubled the sauce ingredients listed, yum!
Source: My adaptation of a recipe found on Better
Recipes
MARSALA CHICKEN FLORENTINE
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine
Place chicken breasts between two pieces of wax paper, and pound to 1/4
inch thick with a meat mallet. Dust chicken with flour, salt , pepper
and oregano. In a skillet, fry chicken in olive oil over medium heat.
Cook until done, turning to cook evenly. Set aside, and keep warm. In
the same pan, melt the butter over medium heat; add mushrooms,
sun-dried tomatoes, and Marsala wine. Cook for approximately 10
minutes, stirring occasionally. Mix in spinach, and cook for about 2
minutes. Serve over chicken.
BROCCOLI CORNBREAD
Serving: Serves: 6
Cook Time: 10 minutes
Total Time: 30 minutes
1 1/2 cups self-rising cornmeal
1 (10-oz.) package of chopped broccoli, thawed
4 eggs, slightly beaten
1 medium onion, chopped
1 cup grated sharp cheddar cheese
1/2 cup or 1 stick margarine, melted
In a large bowl, mix cornmeal and broccoli and toss together. Add other
ingredients and mix well.
Grease a two-quart casserole dish and pour in the mixture. Bake in a
preheated oven at 400 degrees F. until golden brown, about 20 minutes.
WHISKEY SAUSAGE
5 pounds smoked sausage -- sliced-2" pieces
2 cups brown sugar
2 cups ketchup
4 ounces whiskey
Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage,
sauce, sausage, sauce etc. Cook overnight on low.
EASY PEANUT BUTTER PIE
8 oz. tub of Cool Whip
1 cup peanut butter
1 Tbs. vanilla extract
1-1/2 pkgs. cream cheese (12 oz. total)
3/4 cup of regular white sugar
Blend well. Put into one Oreo cookie crust. Chill for an hour
in the fridge and serve.
Is good topped with heath bits, or Reeses Peanut Butter Cookie
pieces... chocolate syrup, oreo cookies, etc.
CHICKEN PARMESAN RING
1 lb boneless, skinless chicken breasts, cut in 1" cubes
1 Tbls olive oil
1 small onion, chopped finely
1 clove garlic, finely diced
1 cup spaghetti sauce
1/2 lb mozzarella cheese, grated
2 cans crescent rolls, keep refrigerated until needed.
Preheat oven to 350 degrees farenheit. Saute chicken in olive oil with
the onions and garlic until the chicken is no longer pink and the
onions are translucent. Add spaghetti sauce and mozzarella; mix well.
Take one can of crescent rolls out of the fridge and open it. leaving
an open circle in the middle, place crescent triangles in a circle with
the points radiating out making a sun pattern overlapping edges
slightly. Take 2nd can of crescents out of refrigerator and place
crescent triangles between the angles of the other triangles so that it
now resembles a star with 16 points. Mound chicken mixture around the
inner ring and pull points over the mixture to encase in pastry. Bake
for 25 minutes or until golden brown.
GRILLED PARMESAN TILAPIA FILLETS
You can use this recipe with any kind of fillets - catfish works quite
well, for example. However, my family simply loves the tilapia.
Ingredients
3 tilapia fillets (6-8 ounces each), rinsed thoroughly with water
1/2 cup grated Parmesan
1 cup mayonnaise (I've tried other things, but there's no substitute -
this just works)
4 tablespoons lemon juice
4 tablespoons margarine or butter
Directions
Mix the Parmesan, the mayonnaise, and half of the lemon juice, and
soften the butter/margarine. Dip the tilapia fillets in the butter,
then the remaining lemon juice. Grill them over high heat for 6
minutes, flipping halfway through. Flip again, then spread the
lemon-Parmesan sauce on top. Grill for 3 more minutes until the sauce
turns golden brown. Serve!
KILLER POTATO CASSEROLE
1/4 cup minced onion
3 T. powder garlic
16 oz. Cheddar Cheese, shredded
30 oz. Frozen Southern Hash Browns
10.5 oz. Cream of Mushroom Soup
2 cups sour cream
1/4 lb. butter, melted
Salt and Pepper, to taste
Mix all. Put into 9"x13" greased casserole dish. Bake 30 minutes at 350
degrees, covered. Cooked uncovered for 15 minutes.
COLD SPAGHETTI SALAD
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 12
"A zesty pasta salad with pepperoni, mushrooms, green olives, and
tomatoes. Ready to eat right away, or even better marinated overnight."
Ingredients:
1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
1/4 cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
1/4 (2.62 ounce) bottle salad seasoning ("toppers") mix
2 cups shredded Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain and place in a
serving bowl.
2. Pour the salad dressing and vinegar over the noodles, and mix well.
Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix,
and Parmesan cheese and stir until well combined. Serve at room
temperature, or cover and refrigerate for several hours, or overnight.
CHOCOLATE-PEANUT BUTTER COOKIE TREATS
Prize-Winning Recipe 2009! Here's a must-try cookie treat that's
reminiscent of a favorite sweet cereal snack with chocolate, peanut
butter and powdered sugar.
Prep Time: 50 min
Total Time: 1 hour 25 min
Makes: 3 dozen cookies
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Coating
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
1. Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and
egg until soft dough forms.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place
balls 2 inches apart.
3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2
minutes; remove from cookie sheets to cooling racks. Cool completely,
about 15 minutes.
4. In small microwaveable bowl, microwave chocolate chips, butter and
peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir
until smooth. Stir in vanilla.
5. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage
plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3
of chocolate mixture over cookies in bowl. Using rubber spatula, toss
cookies gently to coat. Place cookies in bag with powdered sugar; seal
bag. Gently turn bag to coat cookies. Remove cookies from bag to
cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining
chocolate mixture; repeat again until all cookies are coated, adding
additional powdered sugar to bag as needed.
Nutrition Information:
1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated
Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total
Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g)
Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium
0%; Iron 2%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Betty Crocker® Kitchens
MARINATED CRAB SALAD
Ingredients:
1/4 cup olive oil
3 tablespoons white wine vinegar
1 1/4 tsp. salt
3/4 tsp. black pepper
1/4 tsp dry mustard
1/16 tsp ground thyme
1/4 basil
1 tbs fresh minced parsley
1 1/4 cup chopped onion
1/8 tsp sugar
2 tbs lime juice
1 pound crab meat
Cooking Instructions:
Combine all ingredients except the crab meat in a stainless steel or
porcelain bowl. (Marinades develop a metallic taste in most other
materials.) Mix thoroughly, then add the crab meat. Toss gently with a
fork until thoroughly mixed and moistened. Cover with plastic bowl
& refrigerate for at least 4 hours...or overnight. Continue to
mix at intervals. Serve well chilled.
Serves 4. (Will last up to 5 days in refrigerator)
STRAWBERRY FRIED PIES
2 cups fresh strawberries, mashed
3/4 cup sugar
1/4 cup cornstarch
15 oz. pkg. refrigerated pie crusts
vegetable oil
powdered sugar
Combine first 3 ingredients in a saucepan. Bring strawberry mixture to
a boil over medium heat. Cook, stirring constantly, 1 minute or until
thickened. Cool completely. Unroll 1 pie crust and press out fold
lines;
cut into 9 circles with a 3-inch round cutter. Roll circles to 3
1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons
strawberry mixture in the center of each circle; fold over, pressing
edges to seal. Repeat with remaining pie crust and strawberry mixture.
Place pies in a single layer on a baking sheet, and freeze at least 1
hour. Pour oil to a depth of 1 inch into a large heavy skillet; heat to
350°. Fry pies, in batches, 1 minute on each side or until golden.
Drain on paper towels; sprinkle with powdered sugar.
Makes 18 pies.
CRUSTLESS QUICHE
1 1/4 cups Milk
3 Eggs
1/2 cup Biscuit Mix
3 tablespoons Butter
Dash Cayenne pepper
Dash Garlic powder
Dash Salt and pepper
1 cup Grated sharp cheese
4 oz Sliced mushrooms
2 Green onions, chopped
1 cup Diced ham, bacon, or shrimp
Preheat oven to 350 degrees. Combine the first seven ingredients in
food processor and mix well. Turn into a greased, deep 9 inch or 10
inch pie plate. Mix together the cheese, mushrooms, onions and meat.
Sprinkle the mixture over the egg mixture, poking the meat mixture down
into the egg mixture with a knife. Bake until top is golden, about 45
minutes. Let stand 10 minutes before serving.
Serves 8.
Based on individual serving:
Calories: 280
Total Fat: 7 g
Carbohydrates: 50 g
Protein: 3 g
CHICKEN DIVAN
2 10-ounce packages broccoli spears
2 cups sliced cooked chicken
2 cans condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup shredded Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter
Cook broccoli in a small amount of boiling water until crisp-tender;
drain. Arrange the broccoli spears in a greased 11 1/2 x 7 1/2 x 1
1/2-inch baking dish. Arrange chicken over the broccoli spears. Combine
the soup with mayonnaise, lemon juice, and curry powder; pour over all.
Sprinkle with shredded cheese, and then top with buttered bread crumbs.
Bake, uncovered, at 350° for 25 to 30 minutes, until heated through.
Note: Can use sliced cooked turkey in place of chicken.
Serves 6.
ARTICHOKE SAUCE WITH LINGUINI
Serving: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini
Cook oil, butter, flour and chicken broth until it thickens. Add
garlic, artichoke hearts, lemon juice and cheese. Continue cooking
until flavors blend, about 5 minutes. Add capers and parsley.
To cook the linguini: Bring 6 quarts water to a boil in a large pot.
Add 1 tablespoon olive oil and 2 teaspoons salt. Add the linguini and
keep boiling until tender but firm (al dente), 8 to 10 minutes, or as
directed on package. Drain pasta and immediately toss with artichoke
sauce. Sprinkle each dish with olives.
Based on individual serving.
Calories: 508
Total Fat: 28 g
Carbohydrates: 52 g
Protein: 12 g
Source: Essential
Vegetarian Cookbook
MARMALADE CHICKEN
2 pounds boneless skinless chicken breasts
1 cup orange marmalade
2 cups dry herbed seasoned stuffing
1/2 cup melted margarine or butter
Preheat oven to 400 degrees F.
Spread chicken pieces with marmalade (the more you use the sweeter it
will be, so spread according to taste). Coat with stuffing.
Place in a greased 2-quart casserole dish. Drizzle top with margarine
or butter. Bake for 30 minutes until brown and crispy.
CHEDDAR-ONION MASHED POTATO BAKE
3 C. mashed potatoes
1 C. sour cream
1/4 C. milk
1/4 t. garlic powder
1 1/3 C. French's fried onions
1 C. shredded cheddar cheese
Combine the first 4 ingredients. Spoon 1/2 of the mixture into a
buttered 2 quart casserole. Sprinkle with 2/3 C. of the fried onions
and 1/2 of the cheese. Top with the remaining potato mixture. Bake for
30 minutes at 350°F. Top with remaining fried onions and cheese. Bake 5
minutes or until onions are golden.
CHICKEN A LA VERNA
2 cups uncooked rice
1 chicken, cut up and skinned
2 cups orange juice
1 can cream of mushroom soup
1 pkg. dry onion soup mix
Put rice in bottom of pan. Place chicken over rice. Mix soup and orange
juice with onion soup mix. Pour over chicken and rice. Cover tightly
and bake at 325 for 2-1/2 hours.
Source: Women's Circle Home Cooking, November 1980
SAVORY PULL-APART BREAD
Prep Time: 30 min
Total Time: 50 min
Makes: 6 servings
10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick® mix
1 package (8 ounces) feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely
chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
leaves
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil
1. Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried
tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop
tomatoes.
2. Mix Bisquick mix, tomatoes, half of the cheese and the milk in
medium bowl until dough forms. Mix remaining cheese, the bell peppers,
oregano, basil, garlic and oil in small bowl. Drop half of the dough by
tablespoonfuls closely together in irregular pattern in pan. Spoon half
of the cheese mixture over dough. Drop remaining dough over cheese
mixture. Top with remaining cheese mixture.
3. Bake about 20 minutes or until golden brown. Serve warm.
Variation: Add 1/4 cup chopped Kalamata olives with the cheese mixture
used to top the bread for even more Mediterranean flavor.
Simplify: Put those kitchen scissors to work! First “snip” the fresh
herbs, then cut up the roasted red bell pepper.
Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 170 ); Total Fat 19 g
(Saturated Fat 8 g); Cholesterol 35 mg; Sodium 1060 mg; Total
Carbohydrate 31 g (Dietary Fiber 1 g); Protein 10 g
Exchanges: 2 Starch; 1 High-Fat Meat; 1 1/2 Fat
Source: Bisquick Recipes
FURR'S CAFETERIA BILLIONAIRE PIE
This one is so easy and so good.
1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts
Blend condensed milk and whipped topping together. Add drained
pineapple, cherry pie filling and pecans. Mix well. Pour into pie
crusts and refrigerate until completely chilled. May be topped with
whipped cream and cherries.
Makes two pies.
RED GRAPE SALAD
1 1/2 lbs. seedless red grapes
1 pkg. (8 oz.) cream cheese, softened
1 cup brown sugar
1 cup sour cream
Wash grapes well; set aside to drain. Combine softened cream cheese,
brown sugar, and sour cream; mix together. Pour over grapes and chill
about 2 hours.
Notes: Very good recipe; very delicious.
Servings: 6-8
PORTOBELLO MUSHROOM LASAGNA
Yield: 6 servings
Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a
splash of oil. Add the lasagna noodles and cook for 10 minutes,
stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture
all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook
over medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of
the butter in a large (12-inch) saute pan. When the butter melts, add
half the mushrooms, sprinkle with salt, and cook over medium heat for
about 5 minutes, until the mushrooms are tender and they release some
of their juices. If they become too dry, add a little more oil. Toss
occasionally to make sure the mushrooms cook evenly. Repeat with the
remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8
by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan.
Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot. Allow to sit at room temperature for 15 minutes and
serve hot.
Source: Ina Garten, Food Network
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!
|
|
|
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.
|
|
|
|