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A
to Z
Recipes
May 16, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
We have had a LOT of rain lately. It rained so hard on my way home from
work Friday night that I had to pull over into a parking lot to wait
it out. I resisted thinking "enough, already!" as
we need it so badly. But thoughts of flooding, like what happened with
our friends in the Tennessee area, were hard to shake. My thoughts and
prayers do out to those folks as they try to rebuild their lives. I'll
quietly endure the daily torrents of late with gratefulness.
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.
Even though we are still having a 'dry spell' for readers sharing
recipes, today's issue is bursting at the seams with some great ones.
That along with something to make you think and laugh, we're good to go
today. I do hope you will do your part by sharing a recipe or two.
Sharing is what sets us apart - and above - the rest!
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared
by Patricia, Charlevoix, MI
Did you ever see the customers in health-food stores?
They are pale skinny people who look half-dead.
In a steak house you see robust, ruddy people.
They're dying, of course, but they look terrific.
~Bill Cosby
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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Your
Success In Any Occupation Depends On Your Enjoyment
~Shared by Jim D., WA
Loving your work makes the difference.
If you enjoy what you do,
you'll be successful.
If you don't enjoy what you do,
you won't be successful.
Your chances for success are directly proportional
to the degree of pleasure you derive from what you do.
If you have a job you hate,
face the fact squarely and get out.
You'll never achieve real success
unless you like what you are doing.
Success in its highest and noblest form
calls for peace of mind, enjoyment, and happiness
which comes only when you find the work that you like best.
You don't pay the price for success.
You enjoy the price for success.
Work is love made visible.
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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Better
Cake Mixes
~Shared by Johnny, LA
Have not tried this yet, but I am told it makes the cake wonderful.
Will do this the next cake I bake.
1 cake mix of your choice
Prepare as directed on the box, except you add these ingredients with
it before putting it in the pan to bake.
Add:
3/4 cup of flour
1 tsp. baking powder
1/2 cup sugar
1 egg
1 Tbsp. vegetable oil
1/4 cup of water
Bake as directed on the box after adding these ingredients. The
difference in the quality of the cake, is astounding. And it's so
simple.
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 the 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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If
Famous People Throughout Time Had Jewish Mothers
~Shared by Jim D., WA
MONA LISA'S JEWISH MOTHER: 'After all the money your father and I spent
on braces, this you call a smile?'
CHRISTOPHER COLUMBUS' JEWISH MOTHER: 'I don't care what you've
discovered, you didn't call, you didn't write...'
MICHELANGELO'S JEWISH MOTHER: 'A ceiling you paint? Not good enough for
you the walls, like the other children? Do you know how hard it is to
get that schmutz off the ceiling?'
NAPOLEON'S JEWISH MOTHER: 'You're not hiding your report card? Show me!
Take your hand out of your jacket and show me!'
ABRAHAM LINCOLN'S JEWISH MOTHER: 'Again with that hat! Why can't you
wear a baseball cap like the other kids?'
GEORGE WASHINGTON'S JEWISH MOTHER: 'Next time I catch you throwing
money across the Potomac, you can kiss your allowance good-bye!'
THOMAS EDISON'S JEWISH MOTHER: 'Okay, so I'm proud that you invented
the electric light bulb. Now turn it off already and go to sleep!'
PAUL REVERE'S JEWISH MOTHER: 'I don't care where you think you have to
go, young man, midnight is long past your bedtime!'
ALBERT EINSTEIN'S JEWISH MOTHER: 'Your senior photograph and you
couldn't have done something with your hair?'
MOSES' JEWISH MOTHER: 'Desert, schmesert!! Where have you really been
for the last forty years?'
BILL GATES' JEWISH MOTHER: 'It would have killed you to become a
doctor?'
BILL CLINTON'S JEWISH MOTHER: 'Well, at least she was a nice Jewish
girl.
Random Thoughts for Women
~Shared by Judy, Canada
1) Reason to smile: Every 7 minutes of every day, someone in an
aerobics class pulls a hamstring.
2) Women over 50 don't have babies because they would put them down and
forget where they left them.
3) One of life's mysteries is how a 2 pound box of candy can make a
woman gain 5 LBS.
4) My mind not only wanders, it sometimes leaves completely.
5) The best way to forget all your troubles is to wear tight shoes.
6) The nice part about living in a small town is that when you don't
know what you're doing, someone else does.
7) The older you get, the tougher it is to lose weight because by then,
your body and your fat are really good friends.
8) Just when I was getting used to yesterday, along came today.
9) Sometimes I think I understand everything, then I regain
consciousness.
10) I gave up jogging for my health when my thighs kept rubbing
together and setting my pantyhose on fire.
11) Amazing! You hang something in your closet for a while and it
shrinks two sizes!
12) Skinny people irritate me! Especially when they say things like,
"You know sometimes I just forget to eat," Now I've forgotten my
address, my mother's maiden name, and my keys. But I've never forgotten
to eat. You have to be a special kind of stupid to forget to eat.
13) A friend of mine confused her Valium with her birth control pills.
She had 14 kids, but she doesn't really care.
14) They keep telling us to get in touch with our bodies. Mine isn't
all that communicative but I heard from it the other day after I said,
"Body, how'd you like to go to the six o'clock class in vigorous
toning?" Clear as a bell my body said, "Listen witch ... do it and die."
15) The trouble with some women is that they get all excited about
nothing (and then they marry him.)
16) I read this article that said the typical symptoms of stress are
eating too much, impulse buying, and driving too fast. Are they
kidding? That is my idea of a perfect day.
17) I know what Victoria's Secret is. The secret is that nobody older
than 30 can fit into their stuff.
18) If men can run the world, why can't they stop wearing neckties? How
intelligent is it to start the day by tying a noose around your neck?
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:
Sauteed Chicken Breasts with Creamy Chive Sauce
Originally shared by: Jim D., WA
Reviewer: Jim H., Calgary,
Alberta, Canada
Date posted: October 4,
2009
Hi Maggie:
I just wanted to let you know that I made Jim D.'s recipe for Sauteed
Chicken Breasts with Creamy Chive Sauce. It was delicious! Made it with
cheddar bacon scalloped potatoes and we loved it.
Regards
Jim H., Calgary
SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE
SAUCE
~Shared by Jim D., WA
Makes 4 servings
Ingredients
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
¼ cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
½ cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
½ cup chopped chives (about 1 bunch)
Instructions
1. Place chicken between sheets of plastic wrap and pound with a meat
mallet or heavy skillet until flattened to an even thickness, about 1/2
inch. Season both sides of the chicken with 1/2 teaspoon salt. Place
1/4 cup flour in a shallow glass baking dish and dredge the chicken in
it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add the chicken and cook until golden brown, 1 to 2 minutes per
side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
Add shallots and cook, stirring constantly and scraping up any browned
bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1
tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2
teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce
heat to a simmer, and cook until heated through and no longer pink in
the center, about 6 minutes. Stir in sour cream and mustard until
smooth; turn the chicken to coat with the sauce. Stir in chives and
serve immediately.
Nutrition Information
Per serving: 244 calories; 9 g fat (3 g sat, 4 g mono); 72 mg
cholesterol; 8 g carbohydrate; 26 g protein; 0 g fiber; 679 mg sodium.
Nutrition bonus: Niacin (50% daily value), Selenium (31% dv).
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BAKLAVA
CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
Crust:
1 pound phyllo pastry sheets
1/2 cup melted butter
Filling:
32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs
Topping:
1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2-inch) cinnamon stick
1 tablespoon cognac
Filling: Position rack in lower third of oven and preheat to 350
degrees F. Beat cream cheese in large bowl of mixer until light and
fluffy. Gradually mix in honey, lemon juice and vanilla extract. Beat
in eggs one at a time until just incorporated. Set aside.
Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry
sheet with long edge partially to edge of surface (cover remaining
sheets with damp towel.) Brush left half of sheet with butter and fold
right half over. Brush top with butter. Place in prepared pan, buttered
side up, leaving 5 inches over-hanging at one end. Cover with another
dampened towel. Butter and fold second phyllo sheet and arrange in pan,
overlapping first sheet by 3 inches. Repeat with 4 more sheets,
covering entire pan. Wrap remaining pastry airtight and refrigerate.
Stir through filling and pour into crust. Cover filling with
overhanging phyllo, squaring at edge of pan. Bake until pastry is light
brown and cake is firm to touch, about 50 minutes. Remove pan
sides. Using a wooden pick, poke 12 holes in top of cake to allow steam
to escape. Cool completely on rack. Refrigerate 2 days to mellow
flavors, covering after first day.
Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2
pieces of parchment. Coarse grind all nuts with 1 tablespoon sugar and
1 teaspoon of cinnamon in processor. Stack 10 reserved pastry sheets on
work surface. Set rim of springform atop pastry. Cut around inside of
rim through entire stack using a sharp knife, making 10 rounds. Cover
rounds with damp cloth. Set pan rim on prepared baking sheet. Brush
parchment and inside of pan rim, with butter. Place 1 pastry round in
pan rim brush with butter. Repeat with 4 more rounds. Spread nut
mixture evenly over pastry. Top with remaining 5 pastry rounds,
brushing each with butter. Using ruler as guide, cut pastry into 16
wedges with sharp knife. Sprinkle lightly with water. Bake until crisp
and golden, about 30 minutes.
MEXICAN PASTA WITH BLACK BEANS
~Shared by Linda H., Rosharon, TX
3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
10- ounce can mild enchilada sauce
3-inch pickled jalapeño chili if desired, chopped fine (wear rubber
gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
Cook pasta until tender, about 12 minutes. While pasta is cooking, in a
2- to 3-quart heavy saucepan cook onion and garlic in oil over
moderately low heat, stirring occasionally, until softened. Add beans,
enchilada sauce, and the jalapeño and simmer gently, stirring
occasionally, until thickened, about 6 minutes. Remove pan from heat
and stir sour cream and salt to taste into sauce. In a colander drain
pasta well and in a large bowl toss with sauce. Serve pasta sprinkled
with cheese and scallions. Serves 2 generously.
Source: MomsMenu.com
BANANA SPLIT CAKE
~Shared by Johnny, LA
1 Strawberry Cake mix
2 boxes banana pudding (small)
16 oz or more of strawberries (thawed)
8 oz Cool Whip
4 large bananas
Fix Strawberry cake as directed, cool. When cooled crumble 1/2 the cake
in a large bowl.
Top of cake can be used whole in the wider part of the large bowl or
crumble it as well.
Sprinkle 1/2 the strawberries & juice over crumbled cake. Mix
the banana pudding as directed. While it still semi-liquid layer 1/2 of
pudding over crumbled cake and strawberries.
Slice 2 bananas and layer on top of pudding. Repeat layers again using
remaining ingredients.
Spread cool whip over the last layer
Ready to serve or cool & serve.
MAPLE BUTTER PECAN SHORTBREAD
~Shared by Treva, NC
The bar cookie you've been waiting for: a buttery crust with pecan
pie-like topping.
Preparation time: 15 min
Baking time: 32 min
Yield: 25 bars
Shortbread Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
Topping Ingredients:
1/3 cup firmly packed brown sugar
3 tablespoons pure maple syrup
1 LAND O LAKES® All-Natural Egg
1/2 cup finely chopped pecans
Heat oven to 350°F. Combine butter and 1/3 cup brown sugar in small
bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce
speed to low; add flour. Beat, scraping bowl often, until mixture forms
a dough. Press evenly into ungreased 8-inch square baking pan. Prick
with fork. Bake 20 minutes. Meanwhile, combine 1/3 cup brown sugar,
maple syrup and egg in small bowl; mix well. Spread topping over hot,
partially baked shortbread; sprinkle with pecans. Continue baking for
12 to 16 minutes or until lightly browned. Immediately run knife around
edges to loosen. Cool completely. Cut into bars.
Nutrition Facts (1 bar): Calories: 100, Fat: 6g, Cholesterol: 20mg,
Sodium: 45mg, Carbohydrates: 12g, Dietary Fiber: 0g, Protein: 1g
SOUTHWEST TUNA SALAD SANDWICH
~Shared by Jim D., WA
2 cans (6 oz) solid white tuna packed in water,
drained well
1/2 cup minced red bell pepper
1 medium jalapeno pepper, seeded and minced
1 tbsp. minced cilantro
1/2 cup mayonnaise
2 tbsp. lemon juice
1 large clove garlic, peeled and forced through a press
1/4 tsp. Tabasco sauce
6 small inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened.
Break up the tuna into fine flakes. Add the bell pepper,
jalapeno and cilantro. Stir together the mayonnaise, lemon
juice, garlic and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate
until ready to use.
Just before serving, stir the the shreds of romaine. Fill the
pita bread with lettuce and tuna mixture and serve.
SEAFOOD SUPREME CASSEROLE
~Shared by Barb C., Chula Vista, CA
Serving Size: 8
4 cups mixed crab, shrimp, tuna and any other
seafood desired
1 cup soft bread crumbs
2 cups cooked rice
2 tablespoons pimiento -- chopped
2 tablespoons green pepper -- chopped
2 tablespoons green onion -- chopped
1 can mushrooms and liquid
1 can mushroom soup
1/2 cup mayonnaise
1/2 cup milk
2 tablespoons capers
2 eggs -- beaten
Gently combine all ingredients. Pour into greased casserole and bake at
350 for 30-45 minutes.
POLKA-DOT COOKIE BARS
~ Shared by Mary H., Montreal, Canada
48 Servings
Prep: 15 min.
Bake: 20 min. + cooling
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips,
Directions
In a large bowl, cream butter and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, cocoa, baking soda and salt; gradually add to the
creamed mixture. Set aside 1/4 cup vanilla chips; stir remaining chips
into batter.
Spread in a greased 15-in. x 10-in. x 1-in. (or 13 x 9 x 2-inch) baking
pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or
until a toothpick inserted near the center comes out clean. Cool on a
wire rack. Cut into bars.
Yield: 4 dozen.
Nutrition Facts: 1 serving (1 each) equals 117 calories, 6 g fat (4 g
saturated fat), 20 mg cholesterol, 99 mg sodium, 15 g carbohydrate,
trace fiber, 1 g protein.
Source: Taste
of Home Magazine (August/September 1999, p64)
TILAPIA WITH DILL AND SOUR CREAM
~Shared by Leasa, IA
I'm trying to incorporate more fish in our diet and this just sounded
so good! I plan on making this tomorrow night. And
just my kind of recipe, quick and easy. I plan to use our
light sour cream and mayo.
6-8 tilapia fillets, 4 oz each
salt and pepper
1/2 C sour cream
1/3 C mayo
2 T finely chpd red onion (I plan on using green onions)
1 T finely chpd fresh dill (am using dried)
2 t chpd parsley
1 T fresh lemon juice
Heat oven to 350°. Grease a 13 x 9 pan or one large enough to
hold the fish in a single layer. Place tilapia in the baking
dish, sprinkle with salt and pepper. Combine remaining
ingredients and spread evenly over the fish. Bake for 12 to
15 mins, or until fish is cooked through and flakes easily.
Serves 3-4
Source: About.com
- Southern Food
ANCHO CHILE RUBBED AND PULLED PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
Ancho Chile Rub:
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder
2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves
Cooking Directions
Combine all ingredients for rub; set aside. Cut each pork butt in half.
Rub 1/4 of the rub over the pork butt, covering generously. Store
remaining rub in an airtight container and save for another use.
Meanwhile, line roasting pan with aluminum foil, leaving enough on the
ends to fold up and seal; place pork in the center of the foil. Pour
chicken stock and garlic cloves over pork. Bring the edges of the foil
together and fold to seal. Cover roasting pan with another piece of
foil. Bake at 300º for 5 hours. Cool slightly; shred.
Makes 8 servings.
Nutrition Facts
Calories 251 calories
Protein 27 grams
Fat 14 grams
Sodium 280 milligrams
Cholesterol 93 milligrams
Saturated Fat 5 grams
Carbohydrates 2 grams
Fiber 0 grams
CURRIED CHICKEN BALLS
~Shared by Linda H., Rosharon, TX
Curried Chicken Balls is a very easy and quick appetizer recipe your
guests will love. Roll the finished balls in toasted coconut or chopped
cashews.
1 (8-ounce) package cream cheese, softened
1/4 cup mango chutney
2 teaspoons curry powder
2 cups cubed cooked chicken breast
2/3 cup cashews, coarsely chopped
1/4 cup sliced green onions
1 cup toasted coconut or 1 cup finely chopped cashews
In large bowl, beat cream cheese until softened. Add chutney and curry
powder; beat until well mixed. Stir in chicken, coarsely chopped
cashews, and green onion until well mixed.
Form mixture into 1" balls and roll in toasted coconut or finely
chopped cashews to coat. Place on serving platter; cover and chill at
least two hours until serving time. Makes 24 appetizers
Source: About.com
Guide
FUFU
Black History Recipe
~Shared by Johnny, LA
1 large yam
1 egg
5 teaspoons evaporated milk
1 small onion - grated
3 tablespoons butter or margarine
pinch of garlic salt
Peel and cut yam into small pieces. Boil pieces until tender in 1/2 cup
water for 20 minutes. Drain off the water and mash until smooth. Add
the egg, milk, onion and garlic salt. Beat and roll into 2 inch balls.
If the mixture is too wet, add a little flour. Fry in butter or
margarine until brown.
Serves 2-3
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
~Shared by Treva, NC
Taco seasoning and nacho cheese soup help to flavor this easy, tasty
casserole. Serve this casserole with cornbread or biscuits.This is a
great casserole to make for a family meal or potluck dinner.
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Cook macaroni or mini ziti in boiling water as directed on the package.
Drain and rinse with hot water; set aside. Heat oven to 350°. Grease a
2 & 1/2 to 3-quart baking dish or spray with nonstick cooking
spray. In a large skillet, brown the ground beef, stirring and breaking
up, with the onion until onion is softened. Add the bell pepper and
continue cooking, stirring, until beef is no longer pink. Add the
garlic and taco seasoning and cook for 1 minute longer. Add soup,
tomato paste, diced tomatoes, and half of the cheese. Cook, stirring,
until blended and bubbly. Add the drained macaroni and spoon into the
prepared baking dish. Top with the remaining cheese and bake for 10 to
15 minutes, or until the casserole is bubbly and cheese topping has
melted. Note: If you cover and refrigerate earlier in the day, allow
more time for warming the casserole.
Serves 6 to 8.
CREAMY COMPANY CLAM CHOWDER
~Shared by Jim D., WA
1 1/2 qts Chicken broth
1 C Onion, chopped
2 C Celery, chopped
1 tsp Salt
1/4 tsp Pepper
2 cans Clams, juice separated
1 1/2 qts Milk
1 C Cream
8 med Potatoes, cubed
1 cube Butter, melted
1/2 C Flour
Clams from the 2 cans above
Boil together broth, celery, onion, salt, pepper and clam juice until
the onions and celery are tender. Add the milk and the cream. Blend
together and then add the potatoes. Cook over medium heat until tender.
Mix together and add the butter and flour. When thickened add clams and
just before serving garnish with paprika.
PEANUT PATTIES
~Shared by Barb C., Chula Vista, CA
3 cups granulated sugar
1 cup light corn syrup
1/2 cup water
3 cups roasted peanuts
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 teaspoon red food coloring, (optional)
1/8 teaspoon salt
Combine sugar, corn syrup and water in a saucepan over medium heat.
Bring to a full, rolling boil; stir in peanuts. Remove from heat and
add butter, vanilla, red food coloring (if using) And salt. Beat with
an electric mixer until stiff. Drop by spoonfuls onto wax paper and let
cool.
PARMESAN CHICKEN BREASTS
~Shared by Jim H., Calgary, Alberta, Canada
A recipe from Kraft that is a favorite around our house.
35 min;10 min prep
Serves 6
2 lbs boneless skinless chicken breast halves (about 6)
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1 teaspoon oregano leaves
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 400 degrees. Spray a baking pan with non-stick cooking
spray. Combine everything except butter and chicken. Dip chicken in
butter; coat with bread crumb mixture and place in prepared pan. Bake
20 to 25 minutes or until tender.
Source: Recipezaar
GOURMET PORK CHOPS
~Shared by Luanne, FL
6 thick boneless loin chops, trimmed of all fat
1/2 cup flour
Salt and pepper to taste
Oil
Preheat oven to 350-degrees. Combine flour, salt and
pepper. Coat chops and brown in a little oil. Place
in a 13 x 9-inch pan.
1 can condensed cream of mushroom soup
1/2 can water
1/2 teaspoon rosemary, crushed
1 small can French fried onion rings, divided
1/2 cup sour cream
Mix together soup, water, and rosemary. Pour over chops and
top with half of onion rings. Cover and bake for 50
minutes. Uncover and top with remaining onion
rings. Bake 10 more minutes. Remove chops to
platter. Stir sour cream into remaining soup
mixture. Heat thru and serve with chops.
CAJUN CAFE'S BOURBON CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a
bowl. Cover and refrigerate (stirring often) for several hours (best
overnight). Bake chicken at 350 for one hour in a single layer, basting
every 10 minutes. Remove chicken. Scrape pan juices with all the brown
bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add
chicken. Cook for 1 minute and serve.
BUTTERFINGER POPCORN BALLS
~Shared by Linda H., Rosharon, TX
6 cups popped popcorn
3 Butterfinger Candy Bars
1/4 cup butter or margarine
3 1/2 cups miniature marshmallows
Nonstick cooking spray
Combine popcorn and chopped Butterfinger in large bowl.
Melt butter in medium saucepan over low heat. Stir in marshmallows.
Heat, stirring constantly, until marshmallows are melted and mixture is
smooth.
Pour over popcorn mixture; quickly toss to coat well. Spray hands with
nonstick cooking spray. Form popcorn mixture into six 3-inch balls.
Place on wax paper to cool. Store in airtight container.
CAPT'N JACK'S SEAFOOD CREAM SAUCE
~Shared by Johnny, LA
Makes 4 to 8 servings
1 stick butter
2 onions, chopped
1 bunch green onions, chopped
¼ cup minced celery
Garlic to taste
1 pound medium shrimp, peeled (or crawfish or lump crabmeat)
½ cup flour
1 quart whole milk
1 pint heavy cream
1 tablespoon Worcestershire sauce
1/3 cup dry white wine (optional)
½ bunch parsley, minced
Salt and white pepper
½ teaspoon cayenne (optional)
1 or 2 bay leaves
Chopped mushrooms (optional)
In a saucepan melt butter and add onions, green onions, celery and
garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir
in completely. Add about half the whole milk and half the cream. Let
simmer for about 10 to 15 minutes, stirring often. Add more milk and
cream to desired thickness. Add Worcestershire, wine (if using),
parsley, salt and white pepper to taste, cayenne if using, bay leaves,
and chopped mushrooms if using. Let seasonings marry, over low heat,
about 5 minutes. Stir well.
BLUEBERRY SCONES
~Shared by Treva, NC
2 c. sifted all-purpose flour
1 c. fresh or frozen clean blueberries
1/3 c. sugar
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. sweet butter, cut into sm. pieces
3/4 c. milk
Sprinkle 1/2 cup flour over berries; toss and set aside. Sift remaining
flour with salt, sugar, baking soda, and baking powder into large bowl.
Cut in the butter with a pastry blender until well mixed. Add
blueberries and flour; toss well to mix. Sprinkle the milk over and mix
gently with a fork until dough just holds together. Drop by spoon onto
lightly greased baking sheet. Dip your hand in flour and gently pat
down the scones until about 1 inch thick. Bake in a 425 degree oven
12-15 minutes.
TACO BURGER
~Shared by Jim D., WA
1 lb. ground beef
2 tsp.taco seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 C canned chopped green chilies
1/2 C onions, chopped lettuce, shredded
1 sm tomato, chopped
1/2 avocado, sliced
3/4 C shredded cheddar cheese
4 English muffins, split, toasted and buttered sour cream
Mix meat, taco seasoning, garlic salt, pepper, chilies and 1/2 the
onions together. Form into 4 patties.
Brown and cook til done.
Put on bottom of English muffins, topping with lettuce, tomato, onion,
avocado, cheese and sour cream. Top with muffin top.
TWICE-BAKED SPINACH POTATOES
~Shared by Barb C., Chula Vista, CA
3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
Squeezed dry
Sliced green onions (optional)
Preheat oven to 400F. Pierce potatoes with a fork, and bake 1 hour and
15 minutes or until tender. Cool. Cut each potato in half lengthwise;
Scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato
Masher. Combine milk and cream cheese in a large bowl, and stir with a
Whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and
Spinach; stir well. Spoon potato mixture into shells; sprinkle each
half With 2 tablespoons cheddar cheese. Place stuffed potatoes on a
baking Sheet; bake at 400F for 15 minutes or until thoroughly heated.
Garnish With green onions, if desired.
Yield: 6 servings.
CALORIES 349 (26% from fat); FAT 10g (sat 5.8g,mono 1.8g,poly 0.4g);
IRON 3.5mg; CHOLESTEROL 34mg; CALCIUM 414mg; CARBOHYDRATE 49g; SODIUM
501mg; PROTEIN 17.5g; FIBER 4.7g
Source: LilBitsThisNThat-PSP@Yahoogroups.com
RICH RICE PUDDING
~Shared by Larry Holmes, Toronto, Canada
7 cups milk
1 cup regular long-grain rice
1/2 teaspoon salt
2/3 cup dark seedless raising
1/2 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Ground cinnamon for garnish
EARLY IN THE DAY
In a 4-quart saucepan over medium heat, heat milk rice and salt to
boiling. Reduce heat to low; cover and simmer 40
minutes, stirrings occasionally. Add raisins and sugar;
simmer 20 minutes longer or until rice is very tender. Pour
rice mixture into large bowl; refrigerate until well chilled.
In small bowl, with mixer at medium speed, beat heavy cream and vanilla
extract until soft peaks form. With rubber spatula, gently
fold whipped cream into rice mixture. Spoon pudding into
dessert dishes. Refrigerate if not serving right away.
To serve, sprinkle each serving lightly with ground cinnamon.
Makes 8 servings.
GIRL SCOUT COOKIES: TAGALONGS
~Shared by Rusty, Leesburg, FL
1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups creamy peanut butter
3/4 cup confectioners' sugar generous pinch salt
1/2 teaspoon vanilla extract
8 ounces semisweet chocolate
Preheat oven to 350°F. In a large mixing bowl, cream together butter
and sugar. Mix in flour, baking powder and salt at a low speed,
followed by the vanilla and milk. The dough should come together into a
soft ball. Take a tablespoon full of dough and flatten it into a disc
about 1/4-inch thick. Place on a parchment-lined baking sheet and
repeat with remaining dough. Cookies will not spread too much, so you
can squeeze them in more than you would for chocolate chip cookies.
(Alternatively, you can use a cookie cutter, as described in the post
above). Bake 11-13 minutes, until bottoms and edges are lightly browned
and cookies are set. Immediately after removing cookies from the oven,
use your thumb or a small spoon to make a depression in the center of
each cookie. Cool for a few minutes on the baking sheet then transfer
to a wire rack to cool completely. In a small bowl, whisk together
peanut butter, confectioners’ sugar, salt and vanilla. When the mixture
has come together, heat it in the microwave (again in short intervals,
stirring frequently), until it is very, very soft. Working carefully
with the hot filling, transfer it to a pastry bag (or plastic bag with
the tip cut off) and pipe a generous dome of the filling into each
cookie’s “thumbprint”. Chill cookies with filling for 20-30 minutes, or
until the peanut butter is firm. Melt the chocolate in a small,
heat-resistant bowl. This can be done in a microwave (with frequent
stirring) or on a double boiler, but the bowl of melted chocolate
should ultimately be placed above a pan of hot, but not boiling, water
to keep it fluid while you work. Dip chilled cookies into chocolate,
let excess drip off, and place on a sheet of parchment paper to let the
cookies set up. The setting process can be accelerated by putting the
cookies into the refrigerator once they have been coated.
Makes about 3-dozen.
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EASY
LOW-FAT CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 medium onion, chopped
1/4 cup chopped green pepper
2 cups water, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) reduced-salt diced tomatoes, undrained
1 can (6 ounces) salt-free tomato paste
2 to 4 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper
Directions
In a large saucepan, cook the onion and green pepper in 1/2 cup water
until tender. Add beans, tomatoes and tomato paste. Stir in chili
powder, salt if desired, pepper and remaining water; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Yield: 7 servings.
CREAMY ASPARAGUS PASTA
~Shared by Maggie, TX
Lemon zest ties all the flavors together in this light and creamy
pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella
and cherry tomatoes tossed with a little fresh basil, balsamic vinegar
and olive oil.
Servings: 4 servings, 1 1/2 cups each
Prep: 35 mins
Ingredients
8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided
Directions
1. Bring a large pot of water to a boil. Add pasta and cook for 3
minutes less than the package directions. Add asparagus and continue
cooking until the pasta and asparagus are just tender, 3 minutes more.
Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium
bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic
and cook, stirring, until fragrant and lightly browned, 30 seconds to 1
minute. Whisk in the milk mixture. Bring to a simmer, stirring
constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon,
lemon zest and juice.
3. Stir the sauce into the pasta-asparagus mixture. Cook over
medium-high heat, stirring, until the sauce is thick, creamy and coats
the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta
among 4 bowls and top with the remaining 1/4 cup Parmesan.
Nutrition Facts
Calories 359, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4
g, Cholesterol 18 mg, Sodium 602 mg, Carbohydrate 55 g, Fiber 7 g,
Protein 18 g, Potassium 467 mg.
Daily Values: Vitamin C 20%, Calcium 30%.
Exchanges: Starch 3, Vegetable 1, Lean Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Source: EatingWell
Magazine
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WILD
RICE WITH SHIITAKES & TOASTED ALMONDS
~Shared by Mary S., Nashville, TN
Yield: 6 servings (3/4 cup each)
INGREDIENTS
- 2-1/2 cups reduced-sodium chicken broth or vegetable broth
- 2 cups sliced shiitake mushroom caps or button mushrooms (3
ounces)
- 1 cup wild rice
- 6 tablespoons sliced almonds
- 1 teaspoon butter
- 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
- Freshly ground pepper to taste
DIRECTIONS
Bring broth to a boil in a medium saucepan over high heat. Stir in
mushroom and wild rice. Return to a boil. Reduce heat to very low,
cover, and simmer until the rice has "blossomed" and is just tender, 45
to 55 minutes. Drain any remaining liquid and transfer the rice to a
serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat,
stirring constantly until golden brown and fragrant, 2 to 3 minutes.
Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter in a medium
nonstick skillet over medium heat. Add scallions and cook, stirring
often, until softened and still bright green 2 to 3 minutes. Stir the
scallions, almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving (3/4 cup): Calories: 159, Fat: 4 g,
Cholesterol: 4 mg, Carbohydrate: 25 g, Protein: 8 g, Fiber: 3 g,
Sodium: 60 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
TURKEY SALAD WITH APPLES AND ALMONDS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons sliced almonds
- 3 tablespoons fat-free sour cream
- 1 tablespoon reduced-fat mayonnaise
- Dash ground celery seed
- Dash ground cardamom
- 1/8 teaspoon salt or to taste (optional)
- 1 cup (5 oz.) roasted turkey or chicken breast cubes
- 1 cup cubed tart or sweet apple, peeled or unpeeled
- 1 small celery stalk, diced
DIRECTIONS
Spray a medium nonstick skillet with nonstick spray. Add the almonds.
Over medium heat, cook the almonds, stirring, until they brown and
smell toasted, about 4 to 5 minutes. If the almonds begin to burn,
lower the heat slightly. Immediately remove to a small plate
and set aside.
In a medium bowl, stir together the sour cream, mayonnaise, celery
seed, cardamom, and salt (if desired).
Stir in the turkey, apple, celery, and reserved almonds. Serve at once,
or cover and refrigerate several hours or up to 24 hours. Leftover
salad will keep in the refrigerator for 2 to 3 days.
Nutritional Information Per Serving (1/2 cup): Calories: 111, Fat: 3 g,
Cholesterol: 30 mg, Sodium: 78 mg, Carbohydrate: 8 g, Dietary Fiber: 2
g, Sugars: 6 g, Protein: 12 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
MARINATED MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound white mushrooms, washed and halved
- 1 medium onion, cut in half and thinly sliced
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
Place the mushrooms in a medium saucepan and cover with water. Bring to
a boil over high heat, then reduce the heat to medium-low and simmer
for 20 minutes; drain and let cool.
In a glass container with a tight-fitting lid, combine the remaining
ingredients; mix well. Add the cooked mushrooms, stir, cover, and chill
for at least 2 hours before serving. Mushrooms can be stored in a
tightly closed glass container in the refrigerator for up to 1 week.
Nutritional Information Per Serving (1/4 cup): Calories: 77, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 119 mg, Carbohydrate: 6 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GREEN BEANS WITH ALMONDS
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 pound frozen French-cut green beans
- 1 tablespoon margarine or butter
- 3 tablespoons sliced almonds
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
DIRECTIONS
Cook the green beans according to package directions just until tender.
Drain off the excess liquid.
Place the margarine or butter in a large nonstick skillet and melt over
medium heat. Add the almonds and saute for about 1 minute, or just
until they begin to turn color (be careful not to burn them). Add the
green beans, dill, and salt to the almonds and toss to mix. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
68, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3.9 g, Saturated Fat:
0.7 g, Fiber: 2.9 g, Protein: 2.5 g, Sodium: 138 mg, Calcium: 46 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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HONEY
BANANA POPS
~Shared by Treva, NC
Servings: 2
2 tsp nuts, chopped
2 wooden sticks
1 tsp honey
1 banana
Cut bananas in half. Insert wooden stick into the cut ends. Mix honey
and chopped nuts. Roll each banana pop in the mixture.
Nutrition Facts: Calories 74; % Calories From Fat 13.4%; Total Fat
1.1g; Saturated Fats 0.1g; Mono-unsaturated Fats 0.6g; Poly-unsaturated
Fats 0.3g; Cholesterol 0mg; Sodium 0.8mg; Total Carbohydrates 17g;
Dietary Fiber 1.8g; Sugar 10g; Protein 1.1g
Nutritionist Recommended For: Low Fat; Low Calories; Low Cholesterol;
Low Sodium
Source: National Honey Board
SUNNY CORNMEAL MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil
Directions
In a small bowl, combine the baking mix, cornmeal and sugar. Combine
milk, egg and oil; stir into dry ingredients just until moistened
(batter will be thin). Pour into two greased 6-oz. oven proof custard
cups or ramekins. Bake at 400° for 15-18 minutes or until golden brown.
Yield: 2 muffins.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups
halfway with water.
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CHILE AND CHEESE TART
This one is for Charlie
& Mavis in Mobile, AL. This is so easy
as it uses a frozen pie crust (do not thaw it). It has been modified
from original version only with regard to salt (they call for 1 1/2 1/2
teaspoons coarse kosher salt and I cut it back to 1/2 teaspoon.) It is
salty enough without it (you could omit salt, if you choose). I did not
list it in the recipe but I added one fresh jalapeno pepper, finely
chopped, and mixed it in with the chiles and onion. Trey doesn't
like cilantro but it would have been perfect in this.
Yield: Makes 6 servings
Ingredients
1 tablespoon olive oil
1 small red onion, diced
3/4 cup heavy whipping cream
2 large eggs
1/2 teaspoon coarse kosher salt
3/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
1 7-to 8-ounce package shredded sharp cheddar cheese
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)
Preparation
Preheat oven to 400°F. Heat oil in medium skillet over medium-high
heat. Add onion. Cover and cook until just tender, stirring often,
about 5 minutes. Cool briefly.
Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese,
chiles, and onion mixture. Pour filling into frozen crust.
Bake tart until golden brown and set in center, about 40 minutes.
Source: Bon
Appétit June 2009
SPICY CHICKEN SOUP
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
2 jalapeno peppers, seeded, ribbed, and finely chopped
Garnish: sour cream, crispy tortillas strips
1. In a large pot over medium heat, combine water, chicken,
salt, pepper, garlic powder, parsley, onion powder and bouillon cubes.
Bring to a boil, then reduce heat and simmer 1 hour, or until chicken
juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil
until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes,
tomato soup, chili powder, corn, chili beans, sour cream, shredded
chicken, jalapenos, and 5 cups broth. Simmer 30 minutes.
Serves 8 (except at my house).
STUFFED STRAWBERRIES
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste (Cointreau)
Miniature semi-sweet chocolate chips
Garnish: cocoa powder
Cut the tops off of the strawberries and stand upright (can slice off
bottom to make them sit flat). Make a cut 3/4 of the way down from the
tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a
mixer or a food processor. Mix in a handful of miniature semi-sweet
chocolate chips. Place into a piping bag with a star tip*. Pipe into
each strawberry and arrange on a serving platter. Dust with cocoa.
* I use a Ziploc bag with a corner snipped off.
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.
GREEN RICE BAKE
10 oz. pkg. frozen chopped spinach
2 eggs, slightly beaten
2 cups milk
3/4 cup instant rice
1 cup shredded process American cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1/4 cup toasted slivered almonds
1. Cook spinach according to package directions; drain, removing as
much liquid as possible.
2. Combine eggs and milk in a large mixing bowl, stirring well. Add
spinach and remaining ingredients; mix well. Pour into a lightly
greased 10x6 glass baking dish; bake at 325 for 35 to 40 minutes or
until firm.
Yield: 6 servings.
Source: Southern Living 1979 Annual Recipes
PORK CHOPS WITH MUSHROOMS AND SOUR CREAM
4 1/4 to 1/3 inch thick boneless pork chops
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 small onion, peeled, halved lengthwise and thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup sour cream
1/4 cup water
Season pork with salt and pepper. Melt 1 tbsp. butter over medium- high
heat in a large skillet. Add pork and cook until browned and cooked
through, about 1 1/2 minutes per side. Transfer chops to a plate and
cover with foil. Add remaining tablespoon of butter to skillet. Add
onion and mushrooms and cook, stirring frequently until tender, about 6
minutes. Reduce heat to low and stir in sour cream, water and juices
from pork that have pooled on plate. Simmer until heated through-don't
boil. Serve over chops.
Serves 4
ALL AMERICAN POTATO SALAD
Think of this one the next time you have a few leftover baked potatoes.
Just chop them up (skins and all) and add the other fixings.
3/4 cup Kraft fat-free mayonnaise
1 teaspoon prepared mustard
1/4 cup sweet pickle relish
1/2 teaspoon celery seed
1/8 teaspoon black pepper
3 cups diced cold cooked potatoes (16 ounces)
1/2 cup chopped onion
1 cup chopped celery
2 hard-boiled eggs, chopped
In a large bowl, combine mayonnaise, mustard, pickle relish, celery
seed, and black pepper. Add potatoes, onion, and celery. Mix well to
combine. Fold in eggs. Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.
BLACK BEANS & RICE
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)
In a medium saucepan, combine 4 cups of water with 1 teaspoon of the
salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the
rice, cover, and reduce heat to low. Cook for 20 minutes or until the
rice is tender. In a large saucepan, heat the remaining olive oil over
medium heat. Sauté the onion, green or red pepper, and garlic until the
vegetables have softened, about 5 minutes. Add the beans, broth,
vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and
bring to a boil. Reduce heat to low and let simmer for 10 minutes;
remove the bay leaves. Spoon the beans over the rice and sprinkle with
the scallions, if desired. Serve warm.
Yield: 6 servings.
CALORIES 427 (17% from fat); FAT 8g (sat 1g); CHOLESTEROL 0mg; CALCIUM
73mg; CARBOHYDRATE 73g; SODIUM 1,289mg; PROTEIN 13mg; FIBER 10g; IRON 5m
GOOD MORNING CRAB CASSEROLE
Prep Time: 10 Min
Cook Time: 50 Min
Serves 4
1 & 1/2 tsps canola oil (or melted butter)
6 eggs
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp white pepper
3/4 tsp fresh dill weed, chopped (or 1/2 tsp dried)
4 oz cooked crab
4 oz low fat cream cheese , cut into 1/2-inch cubes
1 fresh green onions, sliced (equal to 2 tablespoons)
1/2 pinch paprika
1. Pour oil into square baking dish, 8 x 8 x 2 inches, tilting dish to
coat bottom.
2. In a large bowl, beat eggs, milk, salt, white pepper, and dill weed
with fork or wire whisk until well mixed. Stir in crabmeat, cream
cheese, and onions. Pour into baking dish. Cover and refrigerate
minimum 4 hours but no longer than 24 hours.
3. Heat oven to 350 degrees F. Sprinkle paprika over egg mixture. Bake
uncovered 45 to 50 minutes or until center is set.
Per Serving: 174 Calories / 2.1g Carbs / 10.3g Fat / 17.4g Protein /
1.4g Sugar / 0.1g Fiber
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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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