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A
to Z
Recipes
May 19, 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.
Happy "hump day". Strange name given to a day but once a month it is
glaringly clear to me as to why. This is the week when I have only one
day off shoved into the middle of eight days (where I work 4 8-hour and
4 12-hour shifts). It is not totally un-doable but certainly a hump to
get over the middle of, lol. That last sentence was a grammatical
nightmare, sorry. Any-hoo, we're moving right through May at an
incredible pace. My son said just last night that we're basically four
months away from our Las
Vegas Bling trip. Even though the list of
interested parties has grown smaller, we are looking forward to a great
turn-out this year. We have 8 staying at the house, 1 meeting us for
dinner, and 2 couples who may be able to steal away for a quick visit.
Of those, we hail from Washington,
Florida,
Illinois,
Nevada,
Arizona,
and Texas.
All in all, quite a nice group of friends sharing some good, clean fun
in SIN CITY,
lol.
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.
The recipes in today's issue are certainly something to brag about, as
is the rest of the goodies which have been shared by some of your
fellow a2z'ers. There's almost nothing better than sharing so I hope
you will join in the fun soon. My thanks to all who helped.
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.
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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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READ
THIS. LET IT REALLY SINK IN - THEN CHOOSE.
~Shared by Edna, Decatur, IL
John is the kind of guy you love to hate. He is always in a good mood
and always has something positive to say. When someone would ask him
how he was doing, he would reply, "If I were any better, I would be
twins!"
He was a natural motivator.
If an employee was having a bad day, John was there telling the
employee how to look on the positive side of the situation.
Seeing this style really made me curious, so one day I went up and
asked him, "I don't get it! You can't be a positive person all of the
time. How do you do it?"
He replied, "Each morning I wake up and say to myself, you have two
choices today. You can choose to be in a good mood or ... you can
choose to be in a bad mood. I choose to be in a good mood."
Each time something bad happens, I can choose to be a victim or...I can
choose to learn from it. I choose to learn from it.
Every time someone comes to me complaining, I can choose to accept
their complaining or... I can point out the positive side of life. I
choose the positive side of life.
"Yeah, right, it's not that easy," I protested.
"Yes, it is," he said. "Life is all about choices. When you cut away
all the junk, every situation is a choice. You choose how you react to
situations. You choose how people affect your mood.
You choose to be in a good mood or bad mood. The bottom line: It's your
choice how you live your life."
I reflected on what he said. Soon hereafter, I left the Tower Industry
to start my own business. We lost touch, but I often thought about him
when I made a choice about life instead of reacting to it.
Several years later, I heard that he was involved in a serious
accident, falling some 60 feet from a communications tower.
After 18 hours of surgery and weeks of intensive care, he was released
from the hospital with rods placed in his back.
I saw him about six months after the accident.
When I asked him how he was, he replied, "If I were any better, I'd be
twins...Wanna see my scars?"
I declined to see his wounds, but I did ask him what had gone through
his mind as the accident took place.
"The first thing that went through my mind was the well-being of my
soon-to-be born daughter," he replied. "Then, as I lay on the ground, I
remembered that I had two choices: I could choose to live or...I could
choose to die. I chose to live."
"Weren't you scared? Did you lose consciousness?" I asked
He continued, "..the paramedics were great.
They kept telling me I was going to be fine. But when they wheeled me
into the ER and I saw the expressions on the faces of the doctors and
nurses, I got really scared. In their eyes, I read 'he's a dead man'. I
knew I needed to take action."
"What did you do?" I asked.
"Well, there was a big burly nurse shouting questions at me," said
John. "She asked if I was allergic to anything 'Yes, I replied.' The
doctors and nurses stopped working as they waited for my reply. I took
a deep breath and yelled, 'Gravity'."
Over their laughter, I told them, "I am choosing to live. Operate on me
as if I am alive, not dead."
He lived, thanks to the skill of his doctors, but also because of his
amazing attitude... I learned from him that every day we have the
choice to live fully.
Attitude, after all, is everything.
Therefore do not worry about tomorrow, for tomorrow will worry about
itself. Each day has enough trouble of its own." Matthew 6:34.
After all today is the tomorrow you worried about yesterday.
You have two choices now:
01. Delete this
02. Share it with the people you care about.
You know the choice I made.
Send
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Seed
and Dice a Tomato
By Chelsie Kenyon, Mexican
Food About.com Guide
Learn how to seed a dice a tomato in one procedure. Your beautifully
diced tomatoes will be perfect for salsas and salad toppings.
For pictures of each step see the Step-By
Step.
Difficulty: Easy
Time Required: 1 Minute
Here's How:
1. Slice bottom off. Turn the tomato upside down and slice a paper thin
slice off of the bottom. This is what your tomato will sit on so it
doesn't roll away.
2. Place tomato upright. Turn your tomato over (stem side up) and sit
it on the flat area you just sliced.
3. Slice a "petal" off of tomato. Lay your knife flat (sharp side down)
against the tomato outside the stem area where the tomato starts to
curve downward. Slice downward in a C shape to cut the flesh away from
the seeds.
4. Cut petals until all flesh is removed. Repeat step 3 until all the
flesh has been removed from the ball of seeds in the middle. The flesh
you cut off should be similar to petals coming off of the tomato.
5. Discard seeds and prep tomato for dicing. Discard the seeds from the
center of the tomato. If there are remaining seeds or white areas on
the tomato petals, use your knife to scrape them off and discard.
6. Flatten Petal. Dice one petal at a time. With your fingers, gently
push down the petal to flatten it somewhat.
7. Slice petal lengthwise. Run your knife lengthwise in 1/2 inch slices
to make strips of tomato.
8. Slice petal strips crosswise. Hold the strips together and slice
across them every 1/2 inch. Take finished diced tomatoes and set aside
or place in bowl.
9. Dice remaining petals. Repeat steps 6,7 and 8 with each tomato
petal.
Tips:
1. There is a slight separation between the tomato flesh and the ball
of seeds and juice in the center. Try to keep your knife sliding
through that space when you cut the flesh off.
2. Use a very sharp knife. I prefer serrated.
3. Always wash and dry your tomatoes before seeding and dicing.
4. Use the tomatoes as soon as possible. Once a tomato is cut the
flavor and texture degenerate quickly.
5. If necessary store your diced tomatoes in a tightly covered
container in the refrigerator for up to 24 hours.
What You Need:
Cutting surface
Sharp knife
Bowl
Tomato
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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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My
Cooking...
I'm such a lousy cook my cat only has three lives left.
When we go on a picnic, the ants bring Rolaids.
I don't throw anything out. Last year the Health Department condemned
my refrigerator.
My husband does a lot of the cooking around our house. At least, I
think he does. I eat out myself.
They say the great chefs put a lot of feeling into their cooking. I put
a lot of tabasco in mine--you can feel that for days!
I really hate to cook. For breakfast I had a tub of Cool Whip.
My idea of a "Happy Meal" is any meal I don't have to cook.
Fast Drinker
~Shared by Mary H., Montreal, Canada
A guy goes into a bar, orders twelve beers, and starts drinking them as
fast as he can.
The bartender asks, "Why are you drinking so fast?"
The guy replies, "You would be drinking fast if you had what I had."
The bartender asks, "What do you have?"
The guy replies, "No money."
Punny
~Shared by Brenda, Hartselle, AL
When a husband finally gave in and began to clean out his bureau, he
discovered a bunch of socks that didn't match. As his wife looked at
them, she noted that most of them had holes in them. "Land's sakes, man
!" she exclaimed. "How long have you had these things?" "Since before
we were married," he admitted. "I guess you could say that I had a lot
of premarital socks!"
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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CHICKEN
NOODLE CASSEROLE
~Shared by Jim D., WA
This is a blast from the past from the 1950's.
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish. In a large,
tall-sided saucepan, melt the butter over medium heat. Add
the onion, saute until near translucent. Stirring frequently, add
garlic and red pepper flakes, cook for two minutes more. Stir in the
flour and cook until the flour is absorbed. Slowly add the milk and 2
cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the
cheese is melted add salt and pepper to taste. Combine chicken, sour
cream and noodles into cheese mixture. Stir until the noodles are
coated with mixture. Pour mixture into a prepared baking
dish. Top with remaining cheese. Bake the casserole for 30
minutes, or until cheese is melted and sauce is bubbling. Remove from
oven and let cool slightly. Cook time is 45 minutes and serves 6.
TEXAS SHEET CAKE
~Shared by Linda H., Rosharon, TX
1 C. butter or margarine
1 C. water
4 Tbsp cocoa-rounding
2 C. sugar
2 C. flour
½ Tsp salt
1 Tsp soda
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon
Preheat oven to 350°. Grease and flour large cookie sheet
(oversize with enclosed corners).
In a large saucepan combine butter or margarine and cocoa.
When melted add water. Bring to full boil. Remove
from heat then add sugar, flour, salt, soda, vanilla, eggs and sour
cream. Mix together well. Then pour onto cookie
sheet. Bake for 25 minutes.
Last 5 minutes cake is baking start to prepare frosting.
Frost with Texas Longhorn Sheet Cake Frosting.
Texas Longhorn Sheet Cake Frosting:
½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar
1 Tsp vanilla
1 C. chopped pecans
In saucepan combine butter or margarine and cocoa. When
melted add milk. Bring to full boil. Remove from
heat then add sugar and vanilla. Mix together well.
Then add pecans and mix well. Pour over hot cake.
Serve when cooled.
OYSTERS EN GELEE
~Shared by Johnny, LA
Makes 4 appetizer servings
1 dozen freshly shucked oysters on the half-shell, drained (reserve
liquor)
¼ cup water
¼ cup of the reserved oyster liquor
2 tablespoons fresh lemon juice
2 tablespoons apple juice
2 envelopes (2 tablespoons) granulated gelatin
½ cup crème fraiche
1 tablespoon finely chopped chives
Freshly ground black pepper
Julienned apples for garnish
Put the oysters on the half-shell on a platter and store in the
refrigerator while making the gelee. Strain the oyster liquor to remove
any shells.
Combine the water and oyster liquor (if you don't have ¼ cup of oyster
liquor, add enough water to equal that amount) in a small bowl.
Sprinkle the gelatin over the mixture and allow it to soften for 3 to 4
minutes.
Combine the lemon juice and the apple juice in a small saucepan and
warm over medium-low heat. Add the gelatin mixture and stir until the
gelatin dissolves completely.
Remove from the heat and cool a bit. Pour equal amounts of the liquid
over the chilled oysters. Return them to the refrigerator to allow the
gelatin to set.
Combine the crème fraiche with the chives and black pepper. Stir to
blend. When ready to serve, spoon a bit of the crème fraiche mixture
over the oysters and garnish with the julienned apples.
TOAD-IN-THE-HOLE BAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 slices bread
1 Tbsp. margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread
slices, using 1-1/2-inch cookie cutter or rim of drinking glass.
Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides
down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with
cut-out bread slices to make four sandwiches. Break 1 egg into each
hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.
BAVARIAN KRAUT CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream
Preheat oven to 325 degrees. Melt margarine in skillet over medium
heat. Add onion and cook until tender. Remove onions; add pork and
brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart
casserole. Cover and bake for one hour. When ready to serve, blend in
sour cream and nutmeg.
Makes 4-6 servings.
LEMON LUSH
~Shared by Treva, NC
Crust:
1 & 1/2 cups flour
1 & 1/2 cups ground walnuts
1 & 1/2 sticks of butter
Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
Topping:
2 small packages instant lemon pudding
3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the
bottom of 9x13 pan. Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture
has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
NO-BAKE GRAHAM CRACKER CHEESYCAKE
~Shared by Jim E., WA
10 Minutes to Prepare and Cook
This is a delicious, light, refreshing dessert. It's low cal and sugar
and can be made with the lite pie filling in any flavor. Note that this
needs to be made the night before to soften the graham crackers.
INGREDIENTS
Low Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)
DIRECTIONS
Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the
cream cheese until smooth. Add milk and lemon juice to the cream cheese
and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
Spread 1/2 of cream cheese mixture over graham crackers. Repeat with
another layer of graham crackers and cream cheese mixture. Spread pie
filling over top. Refrigerate overnight for graham crackers to soften.
Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving
Amount Per Serving
Calories 80.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2.2 mg
Sodium 176.0 mg
Potassium 53.6 mg
Total Carbohydrate 16.2 g
Dietary Fiber 0.4 g
Sugars 3.0 g
Protein 2.8 g
Source: SparkPeople
BUTTERED PECAN PATTIES CANDIES
~Shared by Barb C., Chula Vista, CA
2 Cup white sugar
1 Cup light brown sugar
Few grains of salt
2/3 Cup white karo
1 Cup half and half
Cook until firm ball stage.
Stir occasionally. Remove from
Burner and add 2/3 stick of butter.
Let cool until you can hold hand on bottom of pan.
Add
1-1/2 Cup chopped pecans
1 teaspoon vanilla
Beat until it will shape and drop by teaspoon on waxed paper.
Makes 60-65 patties.
CASSEROLE CHICKEN
~Shared by Jim D., WA
1 whole chicken, cut up
1 (8 oz) container sour cream
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 (3 oz) can chow mien noodles
Cut chicken into serving pieces; place in a casserole dish large enough
to hold the chicken comfortably. Combine sour cream, mushroom
soup and onion soup mix. Spread the soup mixture over
chicken. Cover with chow mien noodles and bake at 325 degrees
for 1 1/2 hours.
FETTUCCINE ALFREDO LIKE OLIVE GARDEN®
~Shared by Linda H., Rosharon, TX
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder or minced fresh garlic
1 tsp fresh ground nutmeg (My own addition)
salt and pepper - to taste
1 dash cayenne pepper (optional)
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream,
garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring
constantly, until thick.
Remove sauce from heat and stir in cheese. Do not heat sauce after
cheese has been added.
Serve sauce over hot fettuccine noodles and sprinkle with parsley, if
desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too
long to thicken, stir in up to 1/4 cup cream cheese. Make sure your
Parmesan or Romano is grated and not shredded; it won't melt properly
if shredded. Do not use Kraft® Grated Parmesan in the canister; your
Alfredo won't taste right. Either grate your own or buy the stuff from
the deli.
SPICY STUFFED CABBAGE
~Shared by Johnny, LA
As a child I always ate my vegetables and sometimes left the meat. But
when my mother made stuffed cabbage (without the spiciness), I cleaned
my plate and asked for seconds. Some people call this dish "stuffed
cabbage leaves", but it was simply called "stuffed cabbage" at our
house.
INGREDIENTS
1 Small head of cabbage
1 lb. ground beef
1 Cup cooked rice
1 Poblano chili pepper, seeded and chopped
1 Large pinch hot pepper flakes
1 Small onion, chopped
1 Small green pepper, finely chopped
1-15 oz. can stewed tomatoes
Salt and black pepper to taste
DIRECTIONS
Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside.
Bring a large pot of water to boil, once boiling, drop the cabbage
leave and pot and turn heat off and cover pot while you make the
`stuffing.' The cabbage leaves will wilt and become pliable enough to
hold the ground beef mixture.
Mix ground beef together with the cooked rice, poblano chili, onion,
green pepper, hot pepper flakes, black pepper and a pinch of salt. Mix
well, but do not over-mix. Remove the cabbage leaves from the hot water
and allow to become cool enough to handle. Pour hot water out of pot,
it will be used again.
Flatten one cabbage leaf and place scoop of beef mix in the center.
Wrap the leaf around mixture, envelope style, placing overlapping leaf
face down. You can use tooth picks to hold lettuce together. After you
have used all of the lettuce leaves (you should not have any beef mix
left), place lettuce, wrapped side down in pot. Pour stewed tomatoes
over the stuffed cabbage leaves and cook over medium heat for 45
minutes to one hour.
Allow stuffed cabbage to rest for 10 minutes before serving with hot
brown or white rice.
Makes 5 to 6 servings.
Cooked carrots is perfect with this meal.
Hints
*Poblanos are mildly hot, not as hot as jalapeno chili peppers. I have
found that poblanos can run from mildly hot to hot. If you find that
your sauce is not as spicy as you like it add a couple of dashes hot
pepper sauce or a small chopped chipotle pepper in adobo sauce. These
chipoltes can be found at your supermarket in 7 oz cans.
*Save remaining cabbage to make coleslaw or to saute. Plain sauteed
cabbage is quick and easy to make. Prepare the cabbage by slicing it
thin. Bring 1/2 cup of water to a boil and add the sliced cabbage.
Lower heat, cover pot and let the cabbage cook until it is tender. Add
salt, black pepper, and one tablespoon of light olive oil (or bacon
fat) before serving.
Source: Vannie Ryanes BellaOnline's
MARYLAND CRAB SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed (optional)
1 gallon water
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped
onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to
simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain
crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable
mixture. Cover and simmer 10-15 minutes longer. Serve hot.
CROCK POT CREAMY ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 lbs. chuck roast
1 can French onion soup
1 can cream of mushroom soup
3 carrots, sliced
4 potatoes, cut in thick slices
Salt and pepper
Put potatoes on bottom and roast on top. Cook 4 hours on high or low
all day.
STIR - FRY CHICKEN & BROCCOLI
~Shared by Treva, NC
1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 & 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion
Combine first 6 ingredients with 1/4 cup water in bowl, mixing well.
Marinate chicken in sauce for 10 minutes or longer. Drain chicken,
reserving marinade. Heat oil in skillet. Add chicken in small amounts
to prevent crowding. Stir-fry until brown. Remove from skillet and set
aside.
Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup
water, cover and steam for 3 minutes or until broccoli is tender-crisp.
Return chicken to skillet, adding marinade. heat through, stirring
constantly. Serve over rice.
Makes 4 servings.
DELICIOUS FRIED CHICKEN BREAST
~Shared by Jim H., Calgary, Alberta, Canada
Better than fast food takeout, brining is the key to this tender juicy
chicken, any leftovers can be stuffed in between a crusty bun topped
with mayo, mustard and a leaf of lettuce, this also works well using
bone-on chicken pieces but frying time will need to be adjusted ---
plan ahead the chicken needs to soak in the buttermilk for 8-24 hours
(24 hours is even better). Try to purchase large thick chicken breasts
for this to make the slicing in half easier, use a sharp knife for
slicing. If you cannot find Old Bay seasoning, use 2 teaspoons of
seasoning salt in place of regular salt --- you will *love* this fried
chicken!
Serves 3
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt
Coating:
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
3 teaspoons salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
1 pinch cayenne pepper (or to taste) (optional)
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together,
and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the
pan.
Heat to about 350°F, then reduce heat a bit just before frying the
breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too
much, careful not to over brown.
Source: Recipezaar
CANTALOUPE SALAD
~Shared by Leasa, IA
2 - 3 oz pkgs orange Jello
2 C boiling water
1 - 6 oz can frozen orange juice concentrate
1 can water
2 T lemon juice
2 C halved green grapes
2 C fresh cantaloupe, diced or balled
Dissolve Jello in boiling water and juice, water and lemon
juice. Cool until partially set. Add grapes and
melon. Pour into a 6 cup mold and chill until set.
Source: Janet Buenger, St Paul Lutheran Church, Holstein, IA 1981
POACHED SALMON WITH HERB AND CAPER
VINAIGRETTE
~Shared by Jim D., WA
To ensure even-sized pieces of fish, we prefer to buy a whole
center-cut fillet and cut it into four pieces. If a skinless whole
fillet is unavailable, follow the recipe as directed with a skin-on
fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the
skin after cooking (see instructions below). This recipe will yield
salmon fillets cooked to medium. If you prefer rare salmon (translucent
in the center), reduce the cooking time by 2 minutes, or until the
salmon registers 110 degrees in the thickest part.
2 lemons
2 tablespoons chopped fresh parsley leaves , stems reserved
2 tablespoons chopped fresh tarragon leaves , stems reserved
2 small shallots , minced (about 4 tablespoons)
1/2 cup dry white wine
1/2 cup water
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at
thickest part, white membrane removed, fillet cut crosswise into 4
equal pieces (see note)
2 tablespoons capers , rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick
slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon
slices in single layer across bottom of 12-inch skillet. Scatter herb
stems and 2 tablespoons minced shallots evenly over lemon slices. Add
wine and water.
2. Place salmon fillets in skillet, skinned-side down, on top of lemon
slices. Set pan over high heat and bring liquid to simmer. Reduce heat
to low, cover, and cook until sides are opaque but center of thickest
part is still translucent (or until instant-read thermometer inserted
in thickest part registers 125 degrees), 11 to 16 minutes. Remove pan
from heat and, using spatula, carefully transfer salmon and lemon
slices to paper towel-lined plate and tent loosely with foil.
3. Return pan to high heat and simmer cooking liquid until slightly
thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile,
combine remaining 2 tablespoons shallots, chopped herbs, capers, honey,
and olive oil in medium bowl. Strain reduced cooking liquid through
fine-mesh strainer into bowl with herb-caper mixture, pressing on
solids to extract as much liquid as possible. Whisk to combine; season
with salt and pepper to taste.
4. Season salmon lightly with salt and pepper. Using spatula, carefully
lift and tilt salmon fillets to remove lemon slices. Place salmon on
serving platter or individual plates and spoon vinaigrette over top.
Serve, passing reserved lemon wedges separately.
Source: Cook's
Illustrated
ARTICHOKE CASSEROLE
~Shared by Linda H., Rosharon, TX
Warning this is not exactly low fat.
1 C. Hellmann's Mayonnaise
1 C. Parmesan Cheese
4 Cans Artichoke Hearts in Water
1/2-Cup Italian Bread Crumbs
Preheat oven @ 350 degrees.
Drain water from artichoke hearts and chop them into smaller pieces.
Mix mayonnaise and Parmesan cheese in large bowl.
Fold in artichoke hearts and place in large casserole dish.
Sprinkle on the bread crumbs and bake for 30 minutes at 350 degrees.
CORNY DOGS
~Shared by Johnny, LA
If you have ever been to the State Fair of Texas, you have probably
experienced the legendary Fletcher's Corny Dog. In fact, you've
probably experienced quite a few. With this recipe, you can create your
own legend.
8 frankfurters
2/3 cup yellow cornmeal
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 teaspoons canola oil
3/4 cup milk
Shortening or peanut oil for deep frying
Wooden skewers
Yellow mustard for dipping
Boil the franks for a few minutes. Remove from water and drain.
Combine the dry ingredients. Combine the egg, oil and milk. Add to the
dry ingredients, mixing well.
Insert the skewers to within 1/2 inch of the top of each frank. Coat
each frank evenly with cornmeal mixture. Deep fry, a few at a time, in
hot shortening or oil for 3 to 5 minutes or until golden brown. Serve
with lots of yellow mustard.
SALMON AND SHRIMP CAKES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
10 ounces shrimp, peeled, deveined and minced
1 cup finely chopped red bell pepper
3 tablespoons extra virgin olive oil, divided
1 pound salmon fillets
1 3/4 cups dry whole wheat bread crumbs
5 tablespoons grated Parmesan cheese
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh chives
1 fresh jalapeno pepper, seeded and chopped
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium
baking sheet.
In a medium skillet over medium low heat, cook and stir shrimp and red
bell pepper until shrimp is partially cooked. Remove from heat, and set
aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and
cook salmon just until no longer pink. Remove from heat, cool, and
finely chop.
In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black
pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon,
remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and
cream cheese into the mixture.
Divide the mixture into about 4 patties 3/4 inch thick, and arrange on
the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven,
until lightly browned.
WARM CHICKEN AND LEMON COUSCOUS SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 chicken breast fillets
1 tablespoon olive oil
cracked back pepper
2 lemons halved
Lemon Couscous:
1 cup couscous
1+1/4 cups boiling chicken stock
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons capers (rinsed)
3 tablespoons shredded sage leaves (fresh)
1/2 cup slivered almonds
Brush the chicken with olive oil and sprinkle with pepper. Cook the
chicken in a preheated grill pan or barbecue for three minutes each
side or until cooked through. Set aside place lemons on the grill or
barbecue cut side down and cook for one minute.
To make the lemon couscous:
Place the couscous in a bowl and pour over the hot chicken stock. Cover
tightly with a lid or plastic wrap and stand for 5 minutes or until the
liquid has been absorbed. Heat the butter in a large frying pan over
medium heat. Add the lemon rind, capers, sage and almonds and cook for
7 minutes or until the almonds are lightly toasted. Add the couscous to
the pan and toss to combine. To serve, pile the lemon
couscous onto serving plates and top with the sliced grilled
chicken and grilled lemons.
Serve with salad leaves - this serves 4.
MEAT LOAF WITH BACON
~Shared by Treva, NC
Serves 8
Hands-on Time: 21m; Total Time: 2hr 00m
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
1 jalapeno pepper, chopped with seeds
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1/2 cup tomato sauce or ketchup
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground
pork, 1/2 pound ground veal or lamb)
4 strips thick-sliced bacon
1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the
oil with the onion, celery, garlic, and jalapeño and cook until the
vegetables are tender but not browned, about 10 minutes. Add the salt,
cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs,
then blend in the milk, tomato sauce, and bread crumbs. Add the meat
and cooked vegetables and stir or work with your hands to combine. Pat
into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over
the loaf, tucking the ends in.
2. Bake 1 hour and 15 minutes or until an instant-read thermometer
inserted in the meat loaf registers 150° F. Remove from oven and pour
off the fat. Let stand 10 minutes before serving.
Tip
As with produce, take eggs and milk from the back of the case; older
merchandise tends to be pushed forward.
Nutritional Information
Calcium 72mg; Calories 341; Carbohydrate 14g; Cholesterol 141mg; Fat
19g; Fiber 1g; Iron 3mg; Protein 28mg; Sat Fat 6g; Sodium 951mg
ONION LOVER'S LOAF (ABM)
(Automatic Bread Machine)
~Shared by Doe, Oliver, B.C., Canada
Frying the onions first is the secret to this truly delicious onion
bread.
3 c flour
dash garlic powder
dash blk pepper
1 1/2 tsp poppy seeds
1 1/2 tsp salt
1 tbsp sugar
1 1/3 c water or milk
1 1/2 tsp yeast
In sm pan fry the following mix until the onions are tender, then add
to the ingred in the bread pan:
1/3 c onion
1 tbsp marg
TUNA-NOODLE CASSEROLE
~Shared by Larry Holmes, Toronto, Canada
1 8-ounce package wide noodles
1 tablespoon salad oil
1 large celery stalk, chopped
1 medium-sized onion, chopped
1 10 ½-ounce can condensed cream of celery soup
1 cup milk
1/3 cup mayonnaise or whipped salad dressing
1 12 ½-ounce to 13-ounce can tuna in water, drained and separated into
chunks
2 medium-sized tomatoes, cut into 3/4-inch chunks
2 tablespoons butter
2 slices white bread
About one hour before serving:
Prepare noodles as label directs.
Meanwhile, in a 3-quart saucepan over medium heat, in hot salad oil,
cook celery and onion until tender. Preheat oven to 350
degrees F. Into vegetables in saucepan, stir undiluted soup,
milk and mayonnaise. Drain noodles; add, with tuna
ant tomato chunks, to saucepan and toss to coat. Spoon mixture in deep
2-quart casserole.
In 1-quart saucepan over low heat, melt butter. Tear bread
into small pieces and toss with melted butter.
Sprinkle bread crumbs over noodle mixture. Bake casserole 30
minutes or until hot.
Makes 6 main-dish servings.
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CHOCOLATE-BANANA
LUNCHBOX CAKE
~Shared by Treva, NC
To ensure that the chocolate-banana cake lasts long enough for at least
one week's worth of lunches, wrap individual pieces in plastic wrap and
store them in the freezer. This cake contains no eggs, so it is
appropriate for anyone who has a sensitivity to them. 12 servings |
Active Time: 30 minutes | Total Time: 1 hour
2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder, (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed very ripe banana, (2 small bananas)
3/4 cup buttermilk
2/3 cup packed brown sugar
1/4 cup dark corn syrup
3 tablespoons canola oil
1 tablespoon vanilla extract
1/3 cup chocolate chips
2 tablespoons chopped walnuts, or pecans
Confectioner's sugar, for dusting
Preheat oven to 400°F. Lightly oil an 8-by-11 1/2-inch baking dish or
coat it with cooking spray.
Whisk together flour, cocoa, baking soda and salt in a large bowl.
Whisk together mashed banana, buttermilk, brown sugar, corn syrup, oil
and vanilla in a medium bowl. Make a well in the center of the dry
ingredients and add the wet ingredients; mix with a wooden spoon or
rubber spatula just until the dry ingredients are moistened.
Turn the batter into the prepared baking dish, smoothing the top.
Sprinkle chocolate chips and nuts evenly over the top.
Bake until a cake tester inserted in the center comes out clean, about
20 minutes. Let cool in the pan, dust with confectioners’ sugar and cut
into squares.
Nutrition Per serving : 234 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 1 mg
Cholesterol; 43 g Carbohydrates; 3 g Protein; 1 g Fiber; 235 mg Sodium;
181 mg Potassium 3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Make Ahead Tip: Store well-wrapped in the freezer for up to 1 month.
Dust with confectioners' sugar once more before serving.
Source: EatingWell: September/October 1994
BAKED RATATOUILLE-SAUSAGE PENNE
~Shared by Maggie, TX
In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish
meal.
3 uncooked turkey Italian sausage links (12 ounces total)
4 cloves garlic, minced
1 teaspoon olive oil
1 14 1/2-ounce can no-salt-added diced tomatoes
3 tablespoons snipped fresh parsley
1/4 teaspoon crushed red pepper (optional)
1 pound eggplant, peeled and cut into 1/2-inch cubes
6 ounces dried whole wheat penne pasta (about 2 1/4 cups)
1/3 cup finely shredded Parmesan cheese
Snipped fresh parsley (optional)
1. Preheat oven to 350 degrees F. Place sausage links in an unheated
skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce
heat. Cover and simmer about 15 minutes or until juices run clear;
drain off liquid. Cook for 2 to 4 minutes more or until browned,
turning occasionally. Remove from heat. When cool enough to handle, cut
sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set
aside.
2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir
in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the
crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat.
Cover and simmer for 15 minutes.
3. Meanwhile, cook pasta according to package directions, cooking it
for the minimum time listed; drain. Return pasta to hot pan. Stir in
eggplant mixture and sausage. Spoon into a 2-quart baking dish.
4. Bake, covered, about 30 minutes or until heated through. Sprinkle
with Parmesan cheese. Uncover and bake about 5 minutes more or until
cheese melts. If desired, sprinkle with additional parsley.
Makes 6 (1-cup) servings.
Nutrition Facts Per Serving:
Calories 251
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 39
Sodium (mg) 559
Carbohydrate (g) 30
Fiber (g) 6
Protein (g) 17
Diabetic Exchanges
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 1.5
Source: Better Homes & Gardens Test Kitchen
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BLUEBERRIES
WITH LEMON CREAM
~Shared by Mary S., Nashville, TN
Yield: 4 servings (1/2 cup each)
INGREDIENTS
- 4 ounces reduced-fat cream cheese (Neufchatel)
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
DIRECTIONS
Using a fork, break up cream cheese in a medium bowl. Drain off any
liquid from the yogurt; add yogurt to the bowl along with honey. Using
an electric mixer, beat at high speed until light and creamy. Stir in
lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wine
glasses. If not serving immediately, cover and refrigerate for up to 8
hours.
Nutritional Information Per Serving (1/2 cup): Calories: 156, Fat: 7 g,
Cholesterol: 22 mg, Carbohydrate: 19 g, Protein: 6 g, Fiber: 2 g,
Sodium: 151 mg
Diabetic Exchanges: 1 Fruit, 1 Fat
Source: The
Eating Well Diabetes Cookbook
ROASTED PLUM TOMATOES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 plum tomatoes
- 2 tablespoons chopped fresh basil
DIRECTIONS
Preheat the oven to 450 degrees F. In a large bowl, combine all the
ingredients except the tomatoes and basil.
Cut the tomatoes in half lengthwise and gently squeeze out the seeds
and juice. Toss in the oil mixture then pour into a 9" x 13" baking
dish.
Roast for 20 to 25 minutes, or until tender but not overcooked.
Sprinkle with the basil, and serve.
Nutritional Information Per Serving (4 tomato halves): Calories: 68,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 398 mg, Carbohydrate: 6 g, Dietary
Fiber: 1 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GRILLED CHICKEN WITH HERBS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons minced fresh Italian parsley
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1 sage leaf
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- Fresh ground pepper and salt to taste
- 1-1/2 pound boneless, skinless chicken breasts, halved
DIRECTIONS
In a blender, combine all ingredients except the chicken. Pour the
marinade over the chicken breasts and marinate in the refrigerator at
least 2 hours or up to 48 hours.
Grill or broil the chicken for about 6 minutes per side until no trace
of pink remains.
Nutritional Information Per Serving (3-4 ounces): Calories: 197, Fat:
10 g, Cholesterol: 69 mg, Sodium: 78 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
RUSSIAN BEEF AND CABBAGE STEW
~Shared by Mary S., Nashville, TN
Yield: Makes about 3 quarts (10 Servings)
INGREDIENTS
- One 2-pound boneless chuck roast, trimmed and cut into
1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1 cup diced green bell pepper
- 1/4 cup packed brown sugar
- 1 cup plain low-fat yogurt
DIRECTIONS
Season the meat with salt and pepper; place in a large pot or Dutch
oven. Add the onions and enough water to cover the meat (about 2
quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.
Add all the remaining vegetables and the brown sugar. Cover and simmer
2 hours longer.
Skim the fat from the top of the stew with a spoon. Serve the stew in
bowls, each topped with 1 rounded tablespoon of yogurt.
Nutritional Information Per Serving (about 1-1/4 cups): Calories: 223,
Fat: 5 g, Cholesterol: 53 mg, Sodium: 527 mg, Carbohydrate: 25 g,
Fiber: 5 g, Protein: 21 g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
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APPLE
HAM SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons mayonnaise
1/4 teaspoon prepared mustard
1/2 teaspoon honey
1/2 teaspoon lemon juice
Dash ground cloves
1/2 cup julienned fully cooked ham
1 small apple, diced
1 celery rib, sliced
Lettuce leaves, optional
1/4 teaspoon sesame seeds, toasted
Directions
In a bowl, blend the first five ingredients. Stir in ham, apple and
celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce if
desired. Sprinkle with sesame seeds.
Yield: 1 serving.
CHICKEN MARSALA WITH PANCETTA & CREAM
~Shared by Maggie, TX
You can buy thin cutlets or ask your supermarket butcher to cut some
for you. This recipe is easily doubled, but you'll likely need to cook
the chicken in batches.
Servings: Serves two
Ingredients
Olive oil
2 ounces pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch
dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley (optional)
Directions
1. Coat a large skillet lightly with olive oil and set it over
medium-high heat. Add the pancetta and cook until just crisp and
lightly browned. Remove with a slotted spoon, leaving the fat in the
pan, and set aside.
2. Put the flour on a plate. Pat the cutlets dry. Season them on both
sides lightly with salt and amply with pepper. Heat the skillet with
the pancetta fat over medium high. Add more olive oil, if needed, to
get about 2 tablespoons fat in the pan.
3. When the fat is hot, dredge a cutlet through the flour on both
sides. Shake off the excess flour and immediately put the cutlet in the
pan. Do the same with as many cutlets as will fit in the pan without
touching. Saute the cutlets, turning once, until browned on both sides;
if thin, they should cook through in just a few minutes total. Transfer
the cooked cutlets to a plate and continue sauteing the rest, adding
more oil if necessary. Transfer these to the plate as well.
4. Pour off the excess fat. With the pan over medium-high heat, add the
Marsala and scrape up any browned bits from the bottom of the pan. Cook
until the Marsala is reduced by about a quarter. Stir in the cream and
boil until you get a nicely thickened sauce. Return the chicken and
pancetta to the pan and turn the cutlets over to coat. Let them reheat
for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of
parsley, if you like.
Source: Fine Cooking Magazine
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BRAN
MUFFINS
Makes 12 servings
Prep: 10 min
Bake 25 min
These hearty muffins can be frozen for as long as three months and
reheated as you need them. Be sure to place them in resealable plastic
freezer bags or freezer containers.
1 1/4 cups Fiber One cereal, crushed or 2 cups bran flakes cereal,
crushed
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon if desired
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2
1/2 X 1 1/4 inches, with shortening, or line with paper baking cups.
2. Mix cereal, milk, raisins and vanilla in medium bowl. Let stand
about 5 minutes or until cereal has softened.
3. Beat in oil and egg with fork. Mix remaining ingredients; stir into
cereal mixture just until moistened. Divide batter evenly among muffin
cups.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes
out clean. If baked in greased pan, let stand about 5 minutes in pan,
then remove from pan to wire rack; if baked in paper baking cups,
immediately remove from pan to wire rack. Serve warm if desired.
*To crush cereal, place in plastic bag or between sheets of waxed paper
or plastic wrap and crush with rolling pin. Or crush in blender or food
processor.
**If using self-rising flour, decrease baking powder to 1 teaspoon and
omit salt.
NUTRITION FACTS: 1 Muffin Calories 160 (Calories from Fat
55); Fat 6g (Saturated 1g); Cholesterol 20mg; Sodium 250mg;
Carbohydrate 25g (Dietary Fiber 2g); Protein 4g
% DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 12%; Iron 10%
DIET EXCHANGES: 1 1/2 Starch; 1 Fat
Source: Betty
Crocker's Complete Cookbook, Everything You Need to Know to Cook Today,
10th Edition
STUFFED SPUDS
4 medium baking potatoes
1/2 cup butter, softened
1/2 cup sour cream
1 tsp. salt
4 tbsp. grated onion
1 cup grated sharp cheese
1 (6 oz.) can crabmeat, drained
paprika
Bake potatoes 400 degrees until fork tender. Cut lengthwise and scoop
out potato. Combine potato with next 5 ingredients and beat with mixer.
Fold in crab meat and refill potato shells. Sprinkle with paprika. Bake
in oven at 400 degrees for 15 minutes. Can be frozen and reheated at
350 degrees for 30 minutes.
CROCKPOT SEAFOOD DIP
Ingredients
8 oz. cream cheese, softened
1/2 C. mayonnaise
3 green onions, chopped
2 cloves garlic, minced
2 Tbs. lemon juice
1/4 C. tomato paste
8 oz. canned shrimp, drained
Vegetable dippers or crackers
Directions
In a bowl, blend together cream cheese, mayonnaise, green onions,
garlic, lemon juice and tomato paste. Blend in seafood, mashing with a
fork. Season to taste with salt and pepper. Transfer mixture to a slow
cooker. Cover and cook on low for 2-3 hours or on high for 1 to 1-1/2
hours. Set slow cooker on low to keep dip warm until ready to serve
with assorted vegetable dippers and/or crackers.
CUBE STEAK BAKE
4 cube steaks
2 c. potato flakes
1 c. Parmesan cheese - divided in 1/2
1-1/2 c. Tomato sauce
1 c. Sliced mushrooms
2 eggs whipped
1 tsp. Crushed garlic
Salt & pepper to taste
Dip cube steaks in egg washroll in potato flakes and ½ c. Parmesan
cheese. Sprinkle with salt and pepper. Pan fry till browned. Place in 9
x 12 baking dishcover with tomato sauce and ½ c. Parmesan cheese.
Sprinkle with mushrooms. Bake for 35 minutes (20 min. Covered and 15
min. uncovered) @ 425ºF.
Makes 4 servings
WEEKNIGHT CHEESE QUICHE
1 cup sliced mushroos
10 oz. pkg. frozen chopped spinach, thawed, drained
1/3 cup Miracle Whip dressing
1/3 cup milk
4 eggs
1 cup Kraft shredded mozzarella cheese
1 frozen prepared pie crust (9-inch)
1/4 cup Oscar Mayer real bacon bits
1. Heat oven to 375. Spray nonstick skillet iwth cooking spray. Add
muhrooms and onion; cook 5 minutes or until tender. Stirn in spinach;
mix well.
2. Mix dressing, milk and eggs until well blended. Add spinach mixture
and cheese.
3. Pour into pie shell; sprinkle with bacon bits. Bake 50 minutes or
until set and golden.
To thaw frozen spinach: Place spinach block in colander in skin. Run
hot water over spinach until thawed; press out any excess liquid.
Source: Kraftfoods.com
CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM
As you may know, I don't do boxed meals very often, not even macaroni
& cheese. However, this one looked interesting so I bought the
ingredients and found it very good. It is perfect for dinner after I
work a long shift, as it takes just a few minutes.
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and
onion; cook 15 to 18 minutes, stirring onion frequently and turning
chicken once, until onion is tender and juice of chicken is clear when
center of thickest part is cut (170°F). Remove from heat; cover to keep
warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling.
Stir in contents of uncooked pasta pouch (from Chicken Helper box).
Gently boil uncovered about 15 minutes, stirring occasionally, until
pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and
contents of sauce mix pouch (from Chicken Helper box). Heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally, until
sauce is slightly thickened.
4. Cut chicken into slices. To serve, spoon cooked pasta onto serving
plate. Arrange chicken slices and onion over pasta. Top with sauce
mixture. Sprinkle with basil.
Substitution
No fresh basil? Stir about 4 teaspoons dried basil leaves into the
sauce mixture for an extra flavor perk.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g
(Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg;
Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g
Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 8%; Iron 10%
Exchanges: 2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Lean
Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The
Betty Crocker® Kitchens
APRICOT-GLAZED PORK CHOPS
2 tsp. canola oil
2 (6 oz.) boneless pork chops
1/4 tsp. salt
Freshly ground pepper to taste
3 Tbs. orange juice
1/4 tsp. ground ginger
1/4 cup apricot preserves
1. Heat oil in a large nonstick skillet over medium heat. Season pork
with salt and pepper, and then add to pan. Cook 5 minutes on each side,
remove from pan, and set aside.
2. Whisk together orange juice, ginger, and preserves in a medium bowl.
Add mixture to pan, reduce heat, and cook 2 minutes, stirring
constantly. Return pork to pan, cook 1 minute on each side, spooning
sauce over pork as it cooks, until pork is cooked and heated through.
3. Drizzle pork with remaining sauce and serve.
Side Suggestions: Steamed Green Beans In a small saucepan, bring about
1-inch of water to a boil. Add 2 cups trimmed green beans, cover, and
steam about 6 minutes, until tender. Drain and toss with 1 tsp. olive
oil, 1/4 tsp. salt, and freshly ground pepper to taste.
Side Suggestions: Long-grain and Wild Rice
Source: Beliefnet.com
KENTUCKY-STYLE PIE
1/2 cup margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp. vanilla
3/4 cup pecan halves/pieces
3/4 cup chocolate chips
Mix ingredients in order given. Pour into *unbaked* 9-inch pie crust.
Bake at 350 for 30 minutes.
EASY FISH FILLETS WITH HERB BUTTER
This recipe is truly easy for a seafood main dish.
Serving: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 lbs fillet of sole
1/4 cup melted butter
2 tbsp. fresh lemon juice
1 tbsp. fresh tarragon leaf, coarsely snipped
1 tbsp. fresh chives, snipped
1/4 tsp. salt
1. Preheat oven to 350F. Brush fillets with 2 tablespoons of the butter.
2. Sprinkle with lemon juice. Arrange in greased 13 X 9 X 2 baking dish.
3. Cover dish with foil. Bake 30 minutes, or until fish flakes easily
with fork.
4. Combine rest of butter with tarragon, chives and salt.
5. Heat slightly. To serve, put fillets on platter; pour warm herb
butter over them.
SUBSTITUTION TIP: Frozen fish may be substituted. Cod is great too!
Based on individual serving.
Calories: 200
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 91 mg
Sodium: 300 mg
Carbohydrates: 0 g
Fiber: 0 g
Protein: 25 g
Calcium: 21 mg
Folate: 17 mcg
Source: 2001 iVillage
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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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