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A
to Z
Recipes
May 12, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I would like to start out by thanking those who were kind enough to
send a card, ecard, or note for my birthday. Having a birthday fall on
Mother's Day can seem anticlimactic but I have been blessed with family
and friends who made it delightful. Thanks, again. I've been busy tying
up loose ends for the Las
Vegas Bling gathering scheduled for the week of
September 21st. If you expressed a desire to join in, you should have
received an email from me this week. If you are interested (couples are
welcome), please contact me and we can discuss it. Visit the LVB web page
for the link to contact me, ok? There's always room for more!
The current Monthly Theme topic is Recipes from the Garden.
I hope you will join in by sharing recipes for this theme topic as well
as regular issues. 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.
You'll certainly agree that today's issue contains some delicious
recipes. I am grateful to those who helped. Your participation makes
this publication possible.
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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.
Pam
H., Swanton, OH
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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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You
need only
reflect that one of the best ways to get yourself a reputation as a
dangerous citizen these days is to go about repeating the very phrases
which our founding fathers used in the struggle for independence.
~Charles Austin Beard (1874 - 1948)
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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MY
FEARS
~Shared by Treva, NC
I feared being alone...until I learned to like myself.
I feared people's opinions...until I learned that people would have
opinions about me anyway.
I feared failure.....until I realized that they are only the stepping
stones to success.
I feared rejection ....until I learned to have faith in myself.
I feared pain...until I learned that it is necessary for growth.
I feared the truth....until I saw the ugliness in lies.
I feared life...until I experienced that it depends solely on my
attitude.
I feared death....until I realized that it is only a beginning.
I feared hate...until I saw that it was nothing more than ignorance.
I feared love....until I realized that I do need the other
person to love me back
I feared ridicule....until I learned how to laugh at myself.
I feared success ... until I learned that it is
okay to be the best I can.
I feared growing old....until I realized that I gained the beauty of
wisdom every day.
I feared the dark...until I saw the beauty of the stars and moonlight.
I feared the past....until I realized that it can only hurt me if I
allow it to do so.
I feared the future....until I realized that it is only this moment
that matters.
I feared change.....until I saw that even the most beautiful butterfly
had to undergo a metamorphosis before it could fly.
~Author unknown~
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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12 Surprising Ways to Reuse Aluminum Foil
~Shared by Jim D., WA
Ever since the mandatory conversion to digital TV -- the proverbial
death knell to rabbit ear television antennas -- I've wondered if
aluminum foil sales have plummeted.
If you grew up with rabbit ears, you know what I'm talking about. Who
didn't fashion aluminum foil into a homemade antennae appendage in hope
of enhancing the reception of their rabbit ears? I was never convinced
that it worked, but at least it gave us something to do, since we
couldn't see what was happening on the screen.
Even with the demise of rabbit ears, aluminum foil sales are still big
business. Over 1.3 billion pounds of aluminum foil is produced every
year in the U.S. -- that's a heck of a lot of leftovers. While aluminum
foil is just as recyclable as aluminum cans, many curbside recycling
programs won't accept it for sanitary reasons (check with your local
recycling program for their foil policy). That's a shame, because
recycling aluminum uses only about 5% of the energy that it takes to
produce aluminum from raw materials.
Alas, until aluminum foil recycling becomes more commonplace, here are
some ways to get the most mileage -- and most value for your money --
from your aluminum foil by using it more than once:
Wash it and use it again (and again)
I swear my mother is still reusing foil from the time of Christ for
wrapping and rewrapping leftovers in the fridge. Just wash it in soap
and water, flatten it out with a rolling pin on the kitchen counter,
and it's good as new. (Caution: Foil that has come in contact with raw
meat should not be reused for other food purposes.)
Sharpen scissors and garden shears
Fold used foil so that it's six to eight layers thick, then cut thru it
a few times with dull scissors to instantly sharpen them. To sharpen
hefty garden and pruning shears, fold the foil so that it's even
thicker.
Reduce static cling
I don't understand how it works, but if you throw a crumpled piece of
aluminum foil into the clothes dryer, it seems to magically reduce
static electricity. A true miracle of cheapskate science.
Shoe/boot forms
Wad up balls of old foil and stuff them into leather boots and shoes to
help them keep their form when you're not wearing them.
Paint and plaster texture
Use crumpled up foil to add interesting texture to painting and
plastering projects. Also when you're painting, old foil is handy for
masking doorknobs and other fixtures you don't want painted, and
wrapping your paintbrushes and rollers in during a lunch break.
Deter pets and other animals
For no apparent reason, our cat started using our fireplace instead of
her liter box. We put a couple of sheets of used aluminum foil on the
floor of the fireplace -- which cats, dogs, and other animals can't
stand -- to break her of that bad habit. Hang strips of used foil on
strings around the garden to deter birds, deer and other unwanted
pests, too.
Protect young plants
Make a collar out of used foil to fit loosely around the stems of young
tomato plants and other plant starts in order to keep cutworms and
other insects at bay.
Make metals shine
Scrub rust off of steel and chrome with a wad of aluminum foil instead
of using steel wool -- it works even better. You can also use aluminum
foil and simple household products like baking soda and salt to clean
silver and gold, with the proper know-how.
Shim a table leg
Ball up some old foil for under the short leg of an uneven table to
make it a level field once again.
Scrub grills and baked-on messes
A wad of used foil makes a great scouring pad for cleaning the gunk off
BBQ grills and stuck-on food from pots, pans, and inside ovens.
Repair stripped threads
People often say that I have a screw loose. When I do have a nut, bolt
or screw with stripped threads, I wrap a little aluminum foil around
the bolt or screw and try gently tightening it again. A quick temporary
fix.
And remember your 10th wedding anniversary
Lucky break for your wallet! Believe it or not, 10th wedding
anniversaries are traditionally celebrated by exchanging gifts made of
aluminum. What could be more romantic than a piece of homemade aluminum
foil art?
When I was working on this piece I read that some folks recommend
putting sheets of used foil on snowy sidewalks to help melt the ice
faster and make shoveling easier. Well, I tried that this weekend at
home and had no such luck. So I'm not sure about that one.
Now, if I could just find some creative ways to repurpose my old rabbit
ears...
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: "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.
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~Shared by Susan T., Mayville, WI
A group of 40-year-old girlfriends discussed where they should meet for
dinner.
Finally, it was agreed upon that they should meet at the Ocean View
restaurant, because the waiters there had tight pants and nice buns.
10 years later, at 50 years of age, the group once again discussed
where they should meet for dinner. Finally it was agreed that they
should meet at the Ocean View restaurant, because the food there was
very good and the wine selection was good also.
10 years later, at 60 years of age, the group once again discussed
where they should meet for dinner. Finally it was agreed that they
should meet at the Ocean View restaurant, because they could eat there
in peace and quiet and the restaurant had a beautiful view of the ocean.
10 years later, at 70 years of age, the group once again discussed
where they should meet for dinner. Finally it was agreed that they
should meet at the Ocean View restaurant, because the restaurant had
Early Bird Specials, was wheel chair accessible, and they even had an
elevator.
10 years later, at 80 years of age, the group once again discussed
where they should meet for dinner. Finally it was agreed that they
should meet at the Ocean View restaurant, because they had never been
there before.
Marketing Translations
~Shared by Mary H., Montreal, Canada
Cracking an international market is a goal of most growing corporations.
It shouldn't be that hard, yet even the big multi-nationals run into
trouble
because of language and cultural differences. For example, observe the
following examples below.
The name Coca-Cola in China was first rendered as Ke-kou-ke-la.
Unfortunately, the Coke company did not discover until after thousands
of signs had been printed that the phrase means "bite the wax tadpole"
or "female horse stuffed with wax" depending on the dialect. Coke then
researched 40,000 Chinese characters and found a close phonetic
equivalent, "ko-kou-ko-le," which can be loosely translated as
"happiness in the mouth."
In Taiwan, the translation of the Pepsi slogan "Come alive with the
Pepsi Generation" came out as "Pepsi will bring your ancestors back
from the dead."
Also in Chinese, the Kentucky Fried Chicken slogan "finger-lickin' good"
came out as "eat your fingers off."
The American slogan for Salem cigarettes, "Salem - Feeling Free," got
translated in the Japanese market into "When smoking Salem, you feel
so refreshed that your mind seems to be free and empty."
When General Motors introduced the Chevy Nova in South America, it
was apparently unaware that "no va" means "it won't go." After the
company
figured out why it wasn't selling any cars, it renamed the
car in its Spanish
markets to the Caribe.
When Parker Pen marketed a ballpoint pen in Mexico, its ads were
supposed
to say "It won't leak in your pocket and embarrass you." However, the
company
mistakenly thought the Spanish word "embarazar" meant embarrass. Instead
the ads said that "It wont leak in your pocket and make you
pregnant."
An American t-shirt maker in Miami printed shirts for the Spanish
market which
promoted the Pope's visit. Instead of the desired "I Saw the Pope" in
Spanish,
the shirts proclaimed "I Saw the Potato."
Colgate introduced a toothpaste in France called Cue, the name of a
notorious porno magazine.
In Italy, a campaign for Schweppes Tonic Water translated the name
into Schweppes Toilet Water.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe:
Crispy Onion Chicken
Originally shared by: Maggie, TX
Reviewer: Jim H., Calgary,
Alberta, Canada
Date posted: May 2, 2010
Hi Maggie:
I made the above recipe from your latest issue. It was a big hit. The
only thing I changed was I cooked it covered for
the first 15 minutes and then uncovered for 20 minutes and it came out
great!
I think this would make an excellent Chicken Parm recipe with a slice
of ham, mozza and some marinara sauce I have a recipe for. I'll try
that next.
Regards,
Jim
CRISPY ONION CHICKEN
~Shared by Maggie, TX
"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
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:
CHICKEN
BREAST STUFFED WITH OYSTER DRESSING
~Shared by Johnny, LA
Makes 4 servings
2 teaspoons salt
2 teaspoons white pepper
4 (7-ounce) boneless chicken breasts
3 slices stale bread
½ cup water
1 pint oysters in liquid
½ stick margarine
1 teaspoon chopped onions
½ cup chopped celery
¼ teaspoon cayenne pepper
1 teaspoon chopped garlic
1 teaspoon chopped parsley
½ teaspoon whole thyme leaves
1 cup sliced mushrooms
1 cup white wine
½ cup chopped onions
Mix 1 teaspoon of the salt with the white pepper. Lay chicken breasts
skin side down. Sprinkle with salt and white pepper mixture. Put in
refrigerator to chill a little.
Place stale bread in bowl. Pour water over bread. Drain oysters and
pour oyster liquor over bread. Let bread soak well.
Heat margarine in saucepot. Add onions and celery; stir. Cook until
onions are clear. Squeeze liquid from bread. Add bread to onion
mixture. Stir well, breaking up any large pieces of bread. Chop oysters
(not too small). Add oysters, cayenne, garlic, parsley and thyme with
the remaining salt. Stir mixture well. Cook 15 minutes. Let cool. If
dressing is too soft, tighten mixture with a little more bread crumbs.
Place mound of dressing in the middle of each chicken breast. Fold all
sides of breast over stuffing and secure with skewers. Put in pan
skewer-side-up and cover pan with foil. Bake at 350 degrees for 40
minutes. Remove foil and turn breasts over, skin side up. Let chicken
brown a little.
Pour mushrooms over chicken. Add wine, stirring well with mushrooms
around chicken. Cook another 10 minutes.
Source: Creole Cooking With Mrs Leah Chase
PERFECT PRESSURE COOKER POT ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
Heat oil in the pressure cooker over medium-high heat with the lid
open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix,
Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast.
Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build
pressure until the indicator sounds (mine whistles). Turn heat down to
medium, and cook for 45 minutes. Remove from heat and let stand for 5
minutes. Run under cold water to help release the pressure before
unsealing the lid. You can use the juices as an au jus, or thicken with
flour or cornstarch to make a yummy gravy.
SUPER-EASY CHICKEN MANICOTTI
~Shared by Linda H., Rosharon, TX
(From a Betty Crocker Cookbook)
1 jar (30 oz.) spaghetti sauce (any variety)
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can (2 1/2 oz.) slice ripe olives, drained
2 cups shredded Mozzarella cheese
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking
dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked
manicotti shells, stuffing from each end of shell to fill if necessary.
Place shells on spaghetti sauce in dish. Pour remaining
spaghetti sauce evenly over shells, covering completely. Sprinkle with
olives and cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum
foil and refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil
and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to
350 degrees. Bake in covered baking dish about 1 hour, or until shells
are tender.
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to
350. Bake in covered dish about 1 1/2 hours or until shells
are tender
WATERMELON GAZPACHO
~Shared by Jim D., WA
8 cups finely diced seedless watermelon
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup orange bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped Italian flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt (optional)
Gently mix watermelon, cucumber, bell peppers, basil, parsley, vinegar,
shallots, olive oil and salt (optional) in a large bowl. Using a
blender or food processor, puree 3 cups of the mixture to the desired
smoothness; transfer to another large bowl. Puree another 3 cups and
add to the bowl. Stir in the remaining diced mixture. Serve at room
temperature or chilled.
Nutritional analysis per serving: 125 calories, 2 g protein, 20 g
carbohydrate, 5 g fat, 0 mg cholesterol, 2 g fiber, 200 mg sodium
(including optional salt)
Yields 6 servings.
Source: Scripps Center for Integrative Medicine
JIFFY ORANGE NUT BREAD WITH GLAZE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
6 tbs. butter
1 ½ cup boiling water
1 cup orange juice
6 tbs. orange zest
3 cup. sugar
6 tsp. vanilla
3 eggs, slightly beaten
6 cup. flour
3 tsp. baking powder
3 tsp. baking soda
1 ½ tsp. salt
1 ½ cup nuts
Melt the butter in the boiling water. Blend in orange juice, orange
rind, sugar, vanilla and eggs. Stir in flour, baking powder, baking
soda, salt and nuts. Stir until all flour is dampened. Pour into
greased pans that have been sprayed with Pam. Bake @ 350º 1 hour or
until done. This recipe makes 3 large loaves or 9 small ones. Use 1 lb.
nuts and 5 or 6 oranges.
Glaze for Bread
2 cup powdered sugar
4 tbs orange juice
Blend thoroughly and drizzle over warm bread.
CREAMY CAJUN SHRIMP LINGUINE
~Shared by Treva, NC
Shrimp and pasta combine with a creamy sauce for a quick and delicious
dish. Round out the meal with a Caesar salad.
Yield: 4 servings (serving size: 1 & 1/2 cups)
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley
Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break
pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat,
and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3
minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and
pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour,
seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half;
cook 1 minute or until thick, stirring constantly. Remove from heat.
Add pasta mixture and parsley to pan; toss.
Nutritional Information: Calories: 365 (27% from fat); Fat:
10.9g (sat 5.9g,mono 2.7g,poly 0.8g);
Protein: 27.4g; Carbohydrate: 38.1g; Fiber: 2.2g; Cholesterol: 194mg;
Iron 4.1mg; Sodium: 685mg; Calcium: 101mg
MELTED ONION FLATBREAD WITH TOMATO &
PARMESAN CHEESE
(ABM)
~Shared by Doe, Oliver, B.C., Canada
Dough-
2 tsp bread machine yeast
3 c bread flour
pinch salt
1 c + 2 tbsp water
2 tbsp cold pressed 1st pressing EVOO
Filling-
2 tbsp cold pressed 1st pressing EVOO
1 sm onion minced
3 cl garlic, crushed
1 tsp sugar
12 sun dried tomato halves preserved in olive oil with dried herbs,
strained
12 fresh basil leaves
2 oz Parmesan
Milk for glaze
kosher salt to taste
To make dough, add all the dough ingred to the bread machine pan.
Process on dough setting. While the dough is processing lightly grease
a lg baking sheet. Heat olive oil for the filling in a med skillet. Add
onion & garlic & sugar. Sauté for 5 mins until onion is
softened. Cool to room temp. Turn dough out onto a lightly floured
surface & knead 1 min. Cut into 2 equal pcs. Roll one piece
into a 12”sq. Place this square of dough on the prepped baking sheet.
Spread the cooled onion mix over the dough leaving a ½” border around
the edge. Arrange the sundried tomato halves over the onion in 3 rows
of 4 tomato halves each. Place 1 basil leaf on top of each tomato half.
Sprinkle the tomatoes with the shaved cheese. Roll out rem dough into
another 12”square. Place this square on top of the filling. Press the
edges of the dough to seal & then flute. With sharp knife,
score the surface of the dough with 3 or 4 slash marks. Glaze the top
with a light brushing of milk. Sprinkle with kosher salt. Let the dough
rise for 25 mins. Meanwhile preheat 450f. Right before baking, go back
& flute again to seal any opened dough. Bake on middle rack for
25 mins until nicely browned. Cut into 12 squares & serve warm
as part of an antipasti or alone.
BAKED SPINACH AND CHEESE CASSEROLE
~Shared by Barb C., Chula Vista, CA
This casserole may be prepared a day ahead, refrigerated, and cooked
the next day.
Ingredients:
½ cup unsalted butter
½ medium onion, chopped
3 Tbs. All-purpose flour
3 – 10 oz. Pkgs. Frozen chopped spinach, cooked and drained
3 large eggs, lightly beaten
2 cups small curd cottage cheese
6 oz. Colby cheese, shredded (about 1½ cups)*
Salt (Sea salt or Kosher Salt preferred)
Freshly ground black pepper
Yields 8 abundant servings
Directions:
Preheat oven to 350 degrees F.
Melt butter in a 7” x 11” Pyrex baking dish
Chop and add onion. Gently cook the onion until it appears translucent.
Stir flour in with butter and onions, slowly.
In a separate, medium-size bowl, combine spinach, eggs, cottage cheese,
and Colby cheese. Season with salt and pepper to taste.
Spoon spinach mixture into your baking dish with the flour and onion
mixture. Stir well to combine.
Bake casserole uncovered for approx. 60 minutes at 350 degrees.
BLACKBERRY COBLER
~Shared by Johnny, LA
1 cup flour (all purpose)
1 cup sugar
1/4 teasp. salt
2 teasp baking powder
3/4 cup milk
1 stick of butter
2 1/2 cups sweetened berries
3/4 cup sugar
Mix dry ingredients in a 8X8 in baking pan. Add milk and stir well.
Spread the dough in the pan. Pour melted butter over dough. Sprinkle
about 3/4 cup of sugar on berries. Place the sweetened berries on top.
Bake at 350 degrees until dough rises on top and browns--about 45mins
to 1 hour.
Serve with ice cream or whipped topping.
MARINATED VEGGIE SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
Blanch broccoli and cauliflower in a large pot of boiling water until
just barely tender. Drain and rise with cold water.
In a large bowl combine broccoli, cauliflower, mushrooms, pepper,
celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard,
salt and vegetable oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight
before serving. Keep any extras refrigerated.
SPICY PEANUT NOODLES
~Shared by Linda H., Rosharon, TX
12 ounces linguini or angel hair
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp vinegar (preferably rice vinegar)
2 scallions, finely chopped
2 cloves finely minced garlic
1 tsp sugar
1/4 to 1/2 tsp hot red pepper flakes
1 tsp sesame seeds
1/4 chopped peanuts
Cook the pasta per box instructions. Drain. Set it aside (keep it warm).
Blend the water and peanut butter.
Stir in the soy sauce, vinegar, 1/2 of the scallions, garlic, sugar,
and red pepper.
Stir the sauce into the pasta in a large bowl. Sprinkle with the rest
of the scallions, sesame seeds, and chopped peanuts.
INDONESIAN CHICKEN SATES
~Shared by Jim D., WA
Active Time: 40 Minutes
Total Time: 2 Hours 30
Minutes 6 servings
Classic Indonesian fare, satés (or satays) are skewers of broiled or
grilled marinated meat or fish. This flexible recipe works with tofu or
chicken. If serving a group with some vegetarians and some meat eaters,
prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate
separately.
Equipment: Six 12-inch skewers
INGREDIENTS
1/4 cup kecap manis (see Ingredient Note)
2 tablespoons reduced-sodium soy sauce
4 cloves garlic, minced
1 tablespoon peanut or canola oil
1 tablespoon rice vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into
1-inch cubes
1/4 cup smooth natural peanut butter
1/4 cup water
2 tablespoons ketchup
1-2 teaspoons hot sauce
Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy
sauce. It’s used as a flavoring, marinade or condiment in Indonesian
cooking. To substitute for kecap manis, whisk 2 tablespoons molasses
with 2 tablespoons reduced-sodium soy sauce.
DIRECTIONS
Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and
coriander in a small bowl. Reserve 2 tablespoons of the marinade in a
medium bowl. Place chicken in a large sealable plastic bag. Pour the
remaining marinade into the bag. Marinate in the refrigerator for at
least 2 hours or overnight.
Add peanut butter, water, ketchup and hot sauce to taste to the
reserved marinade and whisk to combine. Refrigerate until ready to use.
Position rack in upper third of oven; preheat broiler. Line a broiler
pan or baking sheet with foil and coat with cooking spray.
Remove the chicken from the marinade and thread equal amounts onto six
12-inch skewers. (If using wooden skewers, cover the exposed end of
each skewer with foil to prevent burning). Broil the skewers until the
chicken is cooked through and no longer pink in the middle, 6 to 8
minutes per side. Serve the satés with the reserved peanut sauce for
dipping.
Make Ahead Tip: Prepare through Step 2 up to 1 day ahead.
Nutrition Information
6 servings - Facts Per Serving:
Calories: 255 Fat. Total: 10g Carbohydrates, Total: 5g
Cholesterol: 63mg Sodium: 546mg Protein: 26g
Fiber: 1g % Cal. from Fat: 35% Fat, Saturated: 2g
Source: EatingWell Magazine
BACON AND DOUBLE CHEESEBURGER LOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS:
4 slices bacon
1-1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-far mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup
PREPARATION:
Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon
over medium heat until it is limp and some of the fat is rendered, 3 to
4 minutes.
Basic meat loaf recipe:
Remove the bacon from the skillet and reserve it.
In a large mixing bowl, use your hands to gently but thoroughly mix
together the meat, bread crumbs, 1/2 cup of the cheese, onion,
mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into
a shallow 2-quart baking pan. Spread the top of the loaf with the
ketchup, then lay the bacon strips over the ketchup. Bake until the
loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the
top of the loaf with the remaining 1/2 cup cheese to melt during the
last 5 to 10 minutes of baking. Internal temperature should be 155
degrees. Let the meatloaf stand in the baking dish for 10 minutes, then
cut into squares to serve.
Yield: 6 servings
SAN ANTONIO SALAD
~Shared by Treva, NC
1 lb. lean ground beef
2 Tbsp. chili powder
1/2 tsp. ground cumin to taste salt and pepper
1 head iceberg lettuce, shredded
1 can (15.5 oz.) can pinto beans
2 tomatoes, cubed
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 package (12 oz.) corn tortilla chips, broken
1 jalapeño pepper, seeded, chopped (optional)
1/2 cup chopped green onion (optional)
1 cup salsa, optional
In a large skillet over medium-high heat, brown ground beef. Season
with chili powder, cumin, salt and pepper. Remove from heat when beef
is cooked through.
In a large salad bowl, toss together lettuce, tomato, cheddar cheese,
cilantro and pinto beans with juice. Mix in ground beef and corn chips.
Toss in jalapeño, green onion, and salsa.
PORCUPINE MEATBALLS
~Shared by Leasa, IA
1 lb ground beef
1/4 C uncooked rice
1 can Cream of Mushroom soup
salt & pepper to taste
1 T Worcestershire sauce
1/4 C milk
1/2 C minced onion
2/3 C water
Combine beef with rice, onion, salt, pepper, Worcestershire and
milk. Mix lightly but thoroughly. Shape into
balls. Place in casserole. Combine soup and water,
pour over meatballs. Bake covered for 1 hour at
350°. Serve over/with noodles.
Note: another option could be using Golden Mushroom soup..yum
yum!
Source: Courtesy of Paulette Creswell, The St. Paul Lutheran Church
cookbook, Holstein, IA 1981
HAM AND CHEESE SCONES
~Shared by Ann S., Mims, FL
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
3/4 cup fat-free buttermilk
2 large egg whites
Cooking spray
Preheat oven to 400F. Lightly spoon flour into dry measuring cups;
level with a knife. Combine flour, baking powder, sugar, salt, and
pepper in a large bowl; cut in butter with a pastry blender or 2 knives
until mixture resembles coarse meal. Stir in cheese and ham. Combine
buttermilk and egg whites, stirring with a whisk. Add to flour mixture,
stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 to 5
times with floured hands. Pat dough into an 8-inch circle on a baking
sheet coated with cooking spray. Cut dough into 8 wedges, cutting into
but not through dough. Bake at 400F for 20 minutes or until lightly
browned.
Yield: 8 servings.
CALORIES 217 (30% from fat); FAT 7.2g (sat 4.1g,mono 1.6g,poly 0.4g);
IRON 1.8mg; CHOLESTEROL 26mg; CALCIUM 235mg; CARBOHYDRATE 27.1g;
SODIUM 519mg; PROTEIN 10.4g; FIBER 0.9g
Source: RecipeDuJour
website
DEEP-FRIED RIBS
~Shared by Johnny, LA
5 lbs. lean, meaty spareribs
Vegetable oil (for frying)
1/2 cup all-purpose flour
2 tbsp. all-purpose Greek seasoning
1/4 tsp. red pepper
2 tbls. garlic powder
Tenderize ribs prior to frying by placing in covered pan with 2 cups of
water. Place in preheated 325 degree F oven and cook, covered, for 30
minutes or until slightly tender.
In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375
degrees F.
In a large bowl, whisk the flour with the Greek seasoning, red pepper
and garlic powder.
Cut the racks into individual ribs. Toss the ribs in the flour mixture
and shake off excess.
Working in batches, fry the ribs until the coating is lightly golden
and crisp, about 2 minutes. Transfer the ribs to paper towels to drain
briefly.
Makes 6 servings
BISTRO ONION BURGERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 pounds ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
3 tablespoons water
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds,
split and toasted
Lettuce leaves
Tomato slices
Mix thoroughly beef, soup mix and water. Shape firmly into 6 patties,
1/2-inch thick each.
Cook patties in skillet 10 minutes or until done.
Serve on rolls. Top with lettuce and tomato.
ASIAN PASTA PRIMAVERA
~Shared by Linda H., Rosharon, TX
Servings: 6
SAUCE
1/2 cup creamy peanut butter
1 cup hot water
2 teaspoons Beef bouillon cubes
1 tablespoon soy sauce
2 tablespoons hoisin sauce
3 tablespoons cider vinegar
1/2 teaspoon crushed red pepper
VEGETABLES
1 tablespoon peanut oil
2 teaspoons HERB-OX® Beef granules
1 slice fresh ginger, minced or
1/2 teaspoon powdered ginger
1 red pepper, seeded, cored, and chopped
1 yellow squash, chopped
2 ounces pea pods, chopped
3 green onions, chopped
12 ounces spaghetti, cooked according to instructions
1/2 cup chopped peanuts
1 cup chopped cilantro
Mix the ingredients for the sauce and set aside. Heat the oil in a
large pan and add the beef granules and ginger and cook for about 30
seconds, then add the prepared vegetables and cook for about 2 minutes
until slightly wilted and warmed. Toss the pasta with the peanut sauce
and top with the vegetables. Sprinkle with peanuts and cilantro.
ALSATIAN MEAT STEW
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 15 Hours 50 Minutes
8 servings
This hearty stew comes from Alsace, a region of Northeastern France,
between the Vosges Mountains and the Rhine. In Alsace, Baekeoffe is
cooked in beautiful earthenware dishes. This stew is put together and
forgotten as it bakes, to yield a wonderful savory result.
INGREDIENTS
1 1/2 pounds lamb shoulder, cut into 2-inch squares
1 1/2 pounds pork shoulder, cut into 2-inch squares
5 medium onions, very thinly sliced
4 medium carrots, peeled, cut diagonally into thin rounds
4 leeks (white part only), cut into 1-inch lengths
4 garlic cloves, halved
1 bouquet garni (see note)
Sea salt and freshly ground black pepper
2 1/2 cups Alsatian Riesling or Pinot Blanc
1 tablespoon unsalted butter, room temperature
2 1/2 pounds white-skinned potatoes, quartered
DIRECTIONS
Combine first 7 ingredients in a large nonreactive bowl. Sprinkle with
salt and pepper. Stir in wine. Cover and refrigerate overnight.
Position rack in center of oven and preheat to 350 degrees F. Strain
meat and vegetable mixture, reserving marinade. Butter a heavy large
fait-tout casserole. Arrange 1/3 of potatoes over bottom. Lightly
sprinkle with salt and pepper. Top with 1/2 meat and vegetable mixture.
Continue layering potatoes and meat mixture, ending with potatoes. Pour
marinade over; sprinkle lightly with salt and pepper. Transfer to oven
and bake until meat is tender, about 3 1/2 hours.
Discard bouquet garni. Transport dish to table and serve.
NOTE: For the bouquet garni, tie 1 bunch parsley stems, 3 imported bay
leaves, 2 green leek leaves, 4 whole cloves, 12 sprigs fresh thyme and
6 allspice berries in cheesecloth.
Nutrition Information
8 servings - Facts Per Serving:
Calories: 492 Fat. Total: 13g Carbohydrates, Total: 45g
Cholesterol: 117mg Sodium: 160mg Protein: 40g
Fiber: 7g % Cal. from Fat: 24% Fat, Saturated: 0g
Source: Cooking.com by Susan Herrmann Loomis, author of Italian
Farmhouse Cookbook.
CHOCOLATE MINT COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3/4 c. butter
1 1/2 c. brown sugar
2 tbsp. water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. soda
Melt together butter, brown sugar and water. Add chocolate chips and
stir until melted. Let stand 10 minutes to cool. Add remaining
ingredients. Chill dough at least 1 hour. Roll into balls and place on
lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.
Remove from oven and place 1/2 Andes mint on top of each cookie. Put
back in oven for only about 10 seconds. Swirl top of cookie with a
spoon.
OVEN-FRIED CHICKEN PARMESAN
~Shared by Treva, NC
Yield: 4 servings (serving size: 1 breast half)
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano
cheese
3/4 cup (3 ounces) shredded part-skim mozzarella
cheese
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a
bowl. Place panko in a shallow dish. Dredge 1 breast half in flour
mixture. Dip in egg whites; dredge in panko. Repeat procedure with
remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high
heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon
oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking
spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken
over; top each breast half with 2 tablespoons sauce, 2 tablespoons
Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or
until chicken is done.
Nutritional Information: Calories: 401; Fat: 16.9g (sat
6.4g,mono 7.6g,poly 1.3g); Protein:
44.4g; Carbohydrate: 15.9g;
Fiber: 0.6g; Cholesterol: 95mg;
Iron: 1.8mg; Sodium: 719mg; Calcium: 352mg
LEEK AND POTATO SOUP
~Shared by Mary H., Montreal, Canada
My dear friend, Sheila L ., brought this soup to a potluck dinner last
night. It was a tremendous success! Then, Sheila
was kind enough to send the recipe to me today.
1 small onion, diced
2 tbsp butter
1 tbsp flour
2½ cups diluted consommé or chicken broth
2 medium potatoes, coarsely grated
3 or 4 leeks, sliced thinly, both white and green parts
¼ cup chopped celery
¼ tsp dry mustard
1 tbsp chopped parsley
1½ cups milk
¾ cup grated mild Cheddar cheese
Paprika, salt, pepper to taste
Simmer onion in the butter until soft, using a heavy 2 quart
saucepan. Stir in the flour, than add next five
ingredients. Cover and simmer about 1 hour.
Whiz to a purée in blender; be careful as it is hot. Once
blended, return to pan and add parsley, milk and cheese and heat
thoroughly, without boiling, until the cheese has melted. Add
seasonings and serve.
Serves 6. (I had doubled the recipe)
CHICKEN AND RICE
~Shared by Luanne, FL
1 can (10 3/4 ounces) Mushroom Soup (Regular or 98%
Fat Free)
1 cup water or use full can of water
3/4 cup uncooked regular long-grain white rice
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
1 small can of drained mushrooms ( opt )
Directions:
Stir the soup, water, rice, paprika and black pepper in a 2-quart
shallow baking dish. Top with the chicken. mushrooms and
onions. Season with additional paprika and black
pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through
and the rice is tender.
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PASTA WITH ASPARAGUS AND MUSHROOMS
~Shared by Treva, NC
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh basil
2 garlic cloves, minced
4 teaspoons butter or stick margarine
1/3 cup diced shallots
6 cups sliced cremini mushrooms
1/2 teaspoon salt
1/2 cup dry white wine
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
2 cups (2-inch) sliced asparagus (1 pound)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Combine the first 3 ingredients, and set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add
shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir
in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley
mixture; saute 2 minutes. Keep warm.
Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2
minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is
crisp-tender. Drain pasta mixture in a colander over a bowl, reserving
1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture,
mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on
each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4
cup cheese, and 1/4 teaspoon pepper.
Yield: 4 servings
CALORIES 357 (23% from fat); FAT 9g (sat 5g,mono 2.3g,poly 0.9g); IRON
4.8mg; CHOLESTEROL 20mg; CALCIUM 215mg; CARBOHYDRATE 54.2g; SODIUM
575mg; PROTEIN 16.7g; FIBER 4.4g
Source: Cooking Light, OCTOBER 1999
LAYERED SANTA FE SALAD WITH CHIPS AND OLIVES
~Shared by Maggie, TX
Serving Size: 4
1 cup salsa
1 tsp sugar
3 tsp chili powder
1 10 oz pkg mixed salad greens
1 8 oz container nonfat sour cream
4 oz shredded reduced-fat Cheddar cheese
1 3.8 oz can sliced olives, drained
1 cup broken baked tortilla chips
1. In small bowl, combine salsa, sugar and chili powder; mix well.
2. Arrange salad greens in 13x9-inch (3-quart) glass baking dish. Spoon
salsa mixture evenly over greens. Top with spoonfuls of sour cream.
Sprinkle with cheese, olives and chips.
Per Serving (excluding unknown items): 40 Calories; 1g Fat (11.6%
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 318mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Source: Pillsbury Fast and Healthy Magazine
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SPEEDY
STEAK
~Shared by Mary S., Nashville, TN
Yield: 6 servings Serving size: 3-4 ounces meat with 1/2 cup rice
INGREDIENTS
- 1 tablespoon canola oil
- 3 cups sliced raw vegetables (try carrots, broccoli,
zucchini, and peppers)
- 2 garlic cloves, minced
- 1-1/2 pounds boneless, skinless chicken breasts or lean
sirloin steak, cooked and sliced into strips
- 2 tablespoons lite soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon dry sherry
- 3 cups cooked rice
- 2 tablespoons toasted sesame seeds
DIRECTIONS
Heat the oil in a wok over high heat. Add the vegetables and stir-fry
for 4 minutes. Add the garlic and stir-fry for 2 more minutes.
Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce,
sugar, and sherry and add to the wok. Cover and steam for 1 minute.
Serve over hot rice and garnish with sesame seeds.
Nutritional Information Per Serving: Calories: 303, Fat: 6 g,
Cholesterol: 69 mg, Sodium: 282 mg, Carbohydrate: 33 g, Dietary Fiber:
2 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
STEAMED VEGETABLE RIBBONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings (About 1 cup each)
INGREDIENTS
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
With a swivel vegetable peeler, shave carrots lengthwise into wide
ribbons. Repeat with zucchini, shaving long, wide strips from all sides
until you reach the seedy core. Discard the core.
Bring 2 inches of water to a boil in a large saucepan fitted with a
steamer basket. Add the carrots; cover and steam for 2 minutes. Place
the zucchini over the carrots; cover and steam until the vegetables are
just tender, 2 to 3 minutes more.
Transfer the vegetables to a large bowl. Toss with oil, lemon juice,
salt and pepper. Serve immediately.
Nutritional Information Per Serving (About 1 cup): Calories: 51, Fat: 3
g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Fiber: 2 g,
Sodium: 179 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
SESAME-CRUSTED CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup sesame seeds
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (1-1/2 pounds
total), pounded to 1/2-inch thickness
- 2 tablespoons vegetable oil
DIRECTIONS
Place the flour in a shallow dish and the eggs in another shallow dish;
in a third shallow dish, combine the bread crumbs, sesame seeds, thyme,
garlic powder, salt, and pepper; mix well.
Dip the chicken into the flour, then the eggs, then the bread crumb
mixture, coating evenly with each.
In a large skillet, heat the oil over medium heat. Saute the chicken in
batches for 4 minutes per side, or until no pink remains.
Nutritional Information Per Serving (1 breast half): Calories: 314,
Fat: 13 g, Cholesterol: 139 mg, Sodium: 419 mg, Carbohydrate: 17 g,
Dietary Fiber: 2 g, Sugars: 1 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
FISH CREOLE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (3-ounce) fish fillets
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped onion
- 4 tablespoons reduced-fat margarine, divided
- 1/2 cup chopped green peppers
- 1 cup chopped canned tomatoes, undrained
- Pepper to taste
- 2 teaspoons flour
DIRECTIONS
Preheat oven to 350 degrees F.
Place fish fillets in baking pan coated with nonstick cooking spray.
Mix together lemon juice, onion, and 2 tablespoons melted margarine.
Pour mixture over fish. Bake uncovered or until fish flakes easily with
fork, about 15 minutes.
While fish is baking, prepare creole sauce; saute green pepper in
remaining margarine. Add tomatoes and pepper. Stir in flour. Simmer
until mixture is heated.
Nutritional Information Per Serving (3 ounce fillet plus sauce):
Calories: 205, Fat: 9 g, Cholesterol: 37 mg, Sodium: 338 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
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CHICKEN
PARMESAN SUB
~Shared by Maggie, TX
We can all agree that the addition of spinach, and the omission of a
greasy fried breading, give this old-school favorite a deliciously
healthy profile.
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
3 teaspoons extra-virgin olive oil, divided
1 6-ounce bag spinach
1/3 cup prepared marinara sauce, (see Tips for Two)
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
2 soft whole-wheat sandwich rolls, toasted
Preparation Combine flour, salt and pepper in a shallow dish. Place
chicken between two large pieces of plastic wrap. Pound with the smooth
side of a meat mallet or a heavy saucepan until the chicken is an even
1/4-inch thickness. Dredge the chicken in the flour mixture. Heat 1
teaspoon oil in a large nonstick skillet over medium-high heat. Add
spinach, and cook, stirring often, until wilted, 1 to 2 minutes.
Transfer to a small bowl. Add the remaining 2 teaspoons oil to the pan.
Add the chicken, and cook until golden on first side, 2 to 3 minutes.
Turn the chicken, reduce heat to medium, top with the wilted spinach,
marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook
until the cheese is melted and the chicken is cooked through, 2 to 3
minutes. Serve on rolls.
Nutrition Per serving : 458 Calories; 16 g Fat; 4 g Sat; 8 g Mono; 67
mg Cholesterol; 45 g Carbohydrates; 39 g Protein; 4 g Fiber; 693 mg
Sodium;
672 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
Tips for Two: Refrigerate marinara sauce for up to 1 week or freeze for
up to 3 months. Spread on toasted whole-wheat English muffin halves and
top with cheese for a quick snack; use for making lasagna; toss with
roasted eggplant or other roasted vegetables.
Source: EatingWell: December 2006
ROSEMARY POTATO FRITTATA
~Shared by Maggie, TX
Start to Finish: 20 minutes
Ingredients
4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onion or onion
1/4 cup chopped red, green, or yellow sweet pepper
Nonstick cooking spray
1 cup refrigerated or frozen egg product, thawed or 4 eggs,
beaten
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried
rosemary, crushed
1/8 teaspoon salt
1/4 cup shredded Swiss cheese (1 ounce)
Cracked black pepper
Directions
1. In a covered medium nonstick skillet cook potatoes and onion in a
small amount of boiling water for 7 minutes. Add sweet pepper. Cook,
covered, for 3 to 5 minutes more or until vegetables are tender. Drain
vegetables in a colander. Cool and dry the skillet. Lightly coat the
skillet with cooking spray. Return vegetables to the skillet.
2. In a small bowl combine egg product or eggs, rosemary, and salt.
Pour over vegetables in the skillet; do not stir. Cook over medium
heat. As mixture sets, run a spatula around the edge of the skillet,
lifting egg mixture so uncooked portion flows underneath. Continue
cooking and lifting egg mixture until it is nearly set (top will be
moist).
3. Remove skillet from heat. Sprinkle with cheese. Let stand, covered,
for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle
with cracked black pepper to serve.
Makes 2 servings.
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHILE
RELLENOS CASSEROLE
Angela and I used to prepare this together and found it very good. The
leftovers were super eaten between toasted, buttered whole wheat bread
for a breakfast sandwich.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 6
Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch
baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle
with half of the Jack and Cheddar cheeses, and cover with remaining
chilies. In a bowl, mix together the eggs, milk, and flour, and pour
over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour
tomato sauce evenly over the top, and continue baking another 15
minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Source: AllRecipes.com
CHICKEN CLUB PASTA SALAD
16 oz. rotini (spirals), uncooked
1/2 cup grated Parmesan cheese
1 cup cooked, diced chicken
1 medium cucumber, peeled, halved, thinly sliced
2-1/2 cups ranch dressing
2 large tomatoes, diced
3/4 cups chopped, cooked bacon
3 cups chopped romaine lettuce leaves
Salt and pepper to taste
Cook and drain pasta according to package directions; rinse with cold
water to cool. Toss cooked pasta with all remaining ingredients.
Chill until ready to serve
Servings: About 4
STRAWBERRY MUFFINS
1-1/4 cups flour
1 cup uncooked old-fashioned oats
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 tsp. vanilla
1 cup chopped fresh strawberries
1. Heat oven to 425. Grease 12 standard (2-1/2 inch) muffin pan cups or
line with paper baking cups.
2. Combine flour, oats, sugar, baking powder and salt in large bowl.
Combine milk, butter, egg and vanilla in small bowl until well blended;
stir into flour mixture just until moistened. Fold in strawberries.
Spoon into prepared muffin cups, filling about two-thirds full.
3. Bake 15 to 18 minutes or until lightly browned and toothpick
inserted into centers comes out clean. Remove from pan. Cool on wire
rack 10 minutes. Serve warm or cool completely.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
SHELLS WITH CORN AND BACON
1 pound dried pasta shells (about 1 in. long)
4 ounces bacon, chopped
About 2 tablespoons butter
1/2 cup minced shallots
4 cups fresh corn kernels
1 cup dry white wine
1/2 cup whipping cream
1/4 cup chopped fresh tarragon
1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to
a boil; add shells and cook, stirring occasionally, until barely tender
to bite, 8 to 10 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high
heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon,
transfer bacon to paper towels to drain.
3. Add enough butter to pan to equal about 3 tablespoons fat; when
melted, add shallots and stir until limp, 3 to 5 minutes. Add corn,
wine, and cream; boil, stirring often, for 5 minutes.
4. Drain shells and return to pan. Stir in corn mixture, bacon, and
tarragon. Pour into a wide serving bowl.
Yield: Makes 6 servings.
CALORIES 605 (34% from fat); FAT 23g (sat 11g); CHOLESTEROL 45mg;
CARBOHYDRATE 80g; SODIUM 200mg; PROTEIN 16g; FIBER 5.2g
PRIZEWINNING BURRITO BAKE
1 cup Bisquick baking mix
1/4 cup water
16 oz. can refried beans
1 lb. ground beef, cooled and drained
1 avocado, sliced, if desired
1 cup thick taco salsa
1-1/2 cups shredded cheddar cheese
1. Heat oven to 375.
2. Grease 10-inch pie plate. Mix Bisquick, water and beans. Spread in
pie plate.
3. Layer remaining ingredients on bean mixture.
4. Bake 30 minutes. Serve with sour cream if desired.
Source: Bisquick (magazine ad)
SPINACH AU GRATIN
Ingredients
1 10 oz Box of Frozen Leaf Spinach
3 Cloves Sliced or Diced Garlic
¼ Cup of Olive Oil
Salt, Pepper and Red Pepper flakes to taste
3 Tbl of Butter
2 Tbl of Flour
1 Cup of Room Temperture Milk
½ Cup Shredded Pecorino-Romano Cheese
¼ Cup of Buttered Bread Crumbs
¼ Tsp of Pepper
¼ Tsp of Salt
Defrost spinach if frozen. Heat oil in a sauté pan on medium high heat
and then add the garlic, frying it until just slightly tender. Add
spinach and mix well and add seasonings. Cook spinach until tender and
remove from heat.
Melt 2 tbl of butter in another pan and blend in flour and
seasonings and stir until mixture is smooth. This what is know as a
roux. Remove from heat and stir in milk slowly until flour is blended
in smoothly. Return pan to the heat bringing it to a slight boil
stirring constantly for 1 minute. Add cheese, stir until
melted. Fold the cheese sauce into cooked spinach and put it into a
Gratin dish or a shallow casserole dish.
Mix bread crumbs to 1 tbl of softened butter and spread them on top of
the spinach and place dish into a 350 degree pre-heated oven until
bread crumbs are crusty and golden brown.
For a little more crust put gratin under the broiler for a minute or 2
but be careful not to let it burn.
Serves 4
BLT DIP
1 tomato, seeded and diced
1 jar real bacon bits (Oscar Mayer)
1 c. sour cream
1/2 c. mayonnaise
Mix all ingredients together and chill.
Toast bread and cut into quarters. Serve with dip.
CHICKEN AND WILD RICE CASSEROLE
1 6 oz. pkg wild rice mix
1 10 oz. pkg. frozen chopped broccoli
2 cups diced cooked chicken
1 4 oz. can sliced mushrooms
1 cup shredded cheddar cheese
1 can cream of celery soup
1 cup mayonnaise
2 tsp yellow mustard
1/2 tsp curry powder
1/4 cup grated parmesan cheese
Cook broccoli and rice according to package directions. Mix all
ingredients together--except for parmesan cheese--and place in a 9 x 13
baking dish. Sprinkle with parmesan cheese. Bake at 325° for 45 minutes
or until hot throughout.
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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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