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A
to Z
Recipes
May 30, 2010
Always
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laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Long time no see, huh? As those of you who participate in the A to Z
Recipes QT discussion forum know, I have been without a
computer for over a week. Initially it was believed that we may have
been sucker-punched by some demon in an on-line game match my son was
in, but it was another culprit altogether (and... as if it was a good
time for it... my monitor bit the dust. Ka-ching!). So, a few hundred
dollars poorer, I am back on-line. You never know how much you rely on
this baby until it rolls over and plays dead on you. I even offered to
make my special dip for a bridal shower last week and forgot that my
recipe was on my computer! I had to wing it and it was about the best
hot crab dip I ever made, lol. Any way, I apologize for not having been
able to post the past 2 issues. Maybe what is shared here today will
help make up for it. For our U.S. readers, have a wonderful Memorial Day.
Don't forget the reason for the day off tomorrow, ok? Freedom
is not free. Someone paid the ultimate price for it.
The current Monthly Theme topic is Recipes from the Garden
and it ends tomorrow. 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. I will announce the next Monthly
Theme topic on Wednesday.
We've got oodles of goodies in today's issue. I haven't received too
many recipes from readers lately so today's issue contains recipes from
my personal collection of favorites. Maybe by next Sunday I will have
enough recipes from readers to add to those from my "regulars" to make
a decent enough issue. I know you will find something worth keeping in
today's issue as there's something for everyone in the many recipes
I've shared.
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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A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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National
Moment of Remembrance
The National Moment of Remembrance, established by Congress, asks
Americans wherever they are at 3 p.m., local time, on Memorial Day to
pause in an act of national unity (duration: one minute). The time 3
p.m. was chosen because it is the time when most Americans are enjoying
their freedoms on the national holiday. The Moment does not replace
traditional Memorial Day events; rather it is an act of national unity
in which all Americans, alone or with family and friends, honor those
who died for our freedom. It will help to reclaim Memorial Day as the
sacred and noble holiday it was meant to be. In this shared
remembrance, we connect as Americans.
Wherever you are, observe the Moment at 3 p.m., local time, on Memorial
Day. Ask others to remember—relatives, friends, church, neighborhood,
or co-workers to observe the Moment at places such as your
neighborhood, local pool, picnic grounds, etc., for one minute of
Remembrance. Participation can be informal as ringing a bell three
times to signify the Moment.
Click here
for a countdown to the National Moment of Remembrance The clock starts
on Pearl Harbor Day yearly.
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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How
to
Observe Memorial Day
by Ted Sherman
at Helium
Observing Memorial Day can involve several types of events and
celebrations. Its original purpose was and still is to honor those
who’ve served our nation in uniform from the Revolutionary War to
today’s international conflicts.
Another purpose is for families and friends to gather together and
celebrate the first warm-weather holiday weekend of the year with
picnics and other enjoyable activities. Of course, it's entirely
appropriate to do both, and here are some suggestions for observing
this special holiday weekend:
1. Church/community/school: Attend memorial and prayer services
scheduled at one or more location. If there are ceremonies scheduled at
memorial statues or nearby military cemetery, make a family pilgrimage
to participate in honor events for those who’ve served. If graves of
relatives are there, hold special family observances for that honored
person.
2. Remembrances: While enjoying Memorial Day picnics or barbeques at
home, take time to gather together, including the children, to go over
the history of family members who’ve served. Leaf through photo
scrapbooks and identify their wartime experiences and places. If the
veteran or still-serving GI is present at the gathering, have him/her
conduct a question-answer session with the children.
3. Visit those who’ve served: Arrange a family trip to a veterans’
hospital or retirement home. Call in advance to find out what food,
gifts or other items you can bring to the Memorial Day observance
there. Also in advance, make it a project for your children to draw and
write holiday greeting cards to give to the individual veterans.
4. Write to a GI: In advance of Memorial Day, contact the Red Cross,
USO or other organization that helps GIs. Ask what you can do to
recognize individual GIs who may have no family connections for
celebrating the holiday. It may involve sending Email greetings,
packaged foods and other gifts.
5. Family excursion: In addition to recognizing the true meaning of
Memorial Day in various ways, the family (or couple) may also decide to
celebrate the weekend holiday by spending it at a beach resort, on a
forest or mountain trek, by taking a weekend cruise or just by relaxing
together at a barbeque picnic in the backyard.
There are many ways to observe Memorial Day, and each of them should
have the basic theme of appreciation for those who’ve served and
sacrificed to preserve our nation. Along with that responsibility, we
can also share the thankfulness that we can gather together in peace
and freedom.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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A
Wife's Creed
~Shared by Edna, IL
He didn't like the casserole
And he didn't like my cake,
He said my biscuits were too hard
Not like his mother used to make.
I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.
I pondered for an answer
I was looking for a clue.
Then I turned around and
smacked the crap out of him....
Like his mother used to do.
This is from a 1925 Columbus (Ohio) Women's Club Cookbook. I think it
is just right !! No title, no author !
~Shared by Jean M., OH
"of course I'll gladly give de rule
I meks my best dish by'
dough I ain't sure dat you will mek
Dat dish de same as I.
Case cooking, lak religion, is
Somes 'lected and some ain't
An' rules don't no more mek a cook
Dan sermons mek a saint "
FIVE HORSES
~Shared by Jim H., Calgary, Alberta, Canada
This is mythical and deep . . .
Truly beautiful . . .
A man asked an American Indian what was his wife's name.
He replied, "She Five Horses".
The man said, "That's an unusual name for your wife.
What does it mean?"
The Old Indian answered, "It old Indian Name. It mean . . .
. . . NAG, NAG, NAG, NAG, NAG"
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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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PINEAPPLE ORANGE CAKE
Servings: 15
Prep: 15 min.
Bake: 25 min. + chilling
Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping
Directions:
In a large bowl, beat the cake mix, oranges, egg whites and applesauce
on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish
coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped
topping just until blended. Spread over cake. Refrigerate for at least
1 hour before serving.
Yield: 15 servings.
Nutrition Facts
One serving: 1 piece Calories: 231 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 0 mg Sodium: 310 mg Carbohydrate: 43 g Fiber: 1 g Protein:
3 g
Source: Taste of Home
LINGUINE WITH CRABMEAT IN CREAM CHEESE SAUCE
Ingredients:
4 cups tender cooked linguine or spaghetti
12 oz. crabmeat, fresh or frozen, defrosted (2 six oz. pkgs.)
1/4 cup dry sherry
8 oz. cream cheese,diced
Pinch nutmeg
2 T. minced fresh chives or parsley
Directions:
While pasta is cooking, heat crabmeat in nonstick pan, including any
juices that result from defrosting. Add sherry, diced cream cheese and
nutmeg. Cover. Cook over very low heat until cream cheese is soft. Use
back of a tablespoon to break up cream cheese and blend it with the
wine and crabmeat juices. When crabmeat sauce is thick and hot, stir in
minced chives or parsley. Toss crabmeat sauce with hot cooked drained
linguine and serve at once. Sprinkle with Parmesan cheese.
Serves 4.
BUBBLE PIZZA
1 1/2 lb. ground beef
1 (15 oz) can pizza sauce
2 (12 oz) tubes refrigerated buttermilk biscuits
1 1/2 C. shredded Mozzarella cheese
1 C. shredded Cheddar cheese
In a skillet, brown the beef, drain. Stir in pizza sauce. Quarter the
biscuits, place in a greased 9x13 baking dish. Top with the beef
mixture. Bake uncovered at 400 for 20-25 minutes. Sprinkle with the
cheeses. Bake 5-10 minutes longer or until cheeses are melted. Let
stand 5-10 minutes before serving.
PRETZEL CHICKEN
Ingredients:
1/2 C. Butter, melted
1 t. Cayenne Pepper
2 t. Garlic Powder
1 C. Pretzels, finely crushed
1/4 C. Pecans, chopped
Salt/Pepper
1 1/2 Lbs. Boneless/Skinless Chicken Thighs
Directions:
Preheat oven to 350 degrees.
Grease 9 x 13 pan. In small bowl combine butter, cayenne pepper, garlic
powder. In another bowl, combine pretzels, pecans &
salt/pepper. Dip chicken in butter mixture, then in pretzel mixture.
Bake for 1 hour.
HAM, APPLE, AND SWEET POTATO CASSEROLE
1 cup ham, cooked and cubed
2 apples, sliced
2 sweet potatoes, peeled and sliced
1/2 cup water
1/8 cup light brown sugar
1/8 cup marshmallows (seriously!)
Combine all ingredients except marshmallows, then spread the
marshmallows evenly on top. You can either bake this at 350 for about
30 minutes or cook it over medium heat, covered, on the stovetop.
PUDDING PECAN PIE
Servings: 6 servings
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
3 oz. pkg. Instant butterscotch pudding
1 c. corn syrup (I use Karo)
3/4 c. evaporated milk (Carnation or Pet)
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked pie shell
Directions:
Blend butterscotch pudding mix dry with the corn syrup. Gradually add
Pet milk and beaten egg, stirring well to blend. Now add pecans.Pour
into pie shell. Bake at 375 until top is firm and just begins to crack-
about 40 minutes. Cool at least 3 hours.
YANKEE BARBECUED SPARERIBS
If you like to eat spareribs, then try this easy to make recipe for
ribs and barbecue sauce. These ribs are great for a picnic.
Serves: 4
Prep. time: 15 minutes
Cooking time: 2 hours 15 minutes
4 pounds meaty pork spareribs
Salt and pepper, to taste
1 lemon, thinly sliced
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar, or lemon juice
1 tablespoon Worcestershire sauce
1 cup ketchup
2 cups water
Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and
pepper. Arrange lemon slices on ribs and brown, uncovered, in 450
degree oven for 45 minutes. Mix remaining ingredients together to make
sauce. Pour over ribs. Reduce heat to 350 degrees and continue baking
for 1-1/2 hours. Do not cover, but baste and turn ribs occasionally. If
sauce gets too thick, add a little water.
Source: Houston Junior League Cookbook
STUFFED BAKED MUSHROOMS
Servings: 12
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 1/2 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet
with cooking spray. Clean mushrooms with a damp paper towel; Carefully
break off stems and discard the tough end. Chop extremely fine.
Heat oil in a large skillet over medium heat. Add garlic and chopped
mushroom stems to the skillet. Fry until any moisture has disappeared,
taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream
cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
Mixture should be very thick. Using a little spoon (I use 1/8 measuring
spoon), fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are
piping hot and liquid starts to form under caps.
CORN CHIP, CHILI, AND CHEESE CASSEROLE
Sort of like a Frito Pie casserole!
2 tb Margarine
1 lb Ground beef
1 pk Chili seasoning mix (up to 1-1/4)
1 c Shredded cheese
2 c Coarsely crumbled corn chips
1 md Onion
2 cn (8 oz) tomato sauce
Melt marg. in skillet and brown beef and onion. Stir in chile seasoning
mix, tomato sauce and 1 cup water. Simmer 10 minutes, stirring
occasionally. Lightly grease 1 1/2 - 2 quart casserole. Layer 1/2 chili
mixture, corn chips and cheese. Repeat layers. Bake 20 minutes in a 350
oven.
STRAWBERRY CHEESECAKE MUFFINS
4 oz Cream cheese, softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam
Grease large muffin tins or line with paper baking cups. Blend cream
cheese and icing sugar until smooth; set aside. Combine flour, baking
powder and salt in large bowl. Mix egg, milk, brown sugar, melted
butter, and almond extract. Stir liquid mixture into dry ingredients,
stirring just until moistened. Spoon half of batter into muffin cups.
Top with 1 tb cream cheese mixture and 1 ts jam. Spoon remaining muffin
batter on top. Bake at 375 degrees F (190 C) for about 20 minutes, or
until light golden. Cool in pan 5 minutes; remove muffins and cool on
rack. Store in airtight container.
CHEESY SQUASH CASSEROLE
Yield: 8 servings (serving size: about 3/4 cup)
2 pounds yellow squash, sliced
3/4 cup chopped onion
1 tablespoon reduced-calorie margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted
Cook squash and onion in a small amount of boiling water 10 to 12
minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour;
cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring
constantly, until mixture is thickened and bubbly. Remove from heat;
add cheese, salt, and pepper, stirring until cheese melts. Add squash
mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with
cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at
350° for 20 to 25 minutes or until mixture is thoroughly heated.
CALORIES 95 (0.0% from fat); FAT 3.4g (sat 1.4g,mono 0.0g,poly 0.0g);
IRON 0.0mg; CHOLESTEROL 8mg; CALCIUM 0.0mg; CARBOHYDRATE 11g; SODIUM
277mg; PROTEIN 6.2g; FIBER 2.2g
Source: Oxmoor House
GREEN CHILE-CHICKEN CASSEROLE
This casserole is perfect! It is very similar to the Texas staple King
Ranch Chicken casserole and a total keeper.
Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken
soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1
pound)
2 cups (8 ounces) finely shredded sharp cheddar
cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a
whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with
cooking spray. Arrange 6 tortillas over the soup mixture, and top with
1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the
cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30
minutes or until bubbly.
Nutritional Information
Calories: 335 (29% from fat)
Fat: 10.8g (sat 5.9g, mono 2.7g, poly
1.2g)
Protein: 23.9g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 66mg
Iron: 1.5mg
Sodium: 693mg
Calcium: 270mg
Source: Cooking Light, November 2003
LAMB CHOPS WITH TOMATOES
Start to Finish: 20 minutes
Ingredients
8 1-inch-thick lamb loin chops
Salt and pepper
1 8.8 oz. pouch cooked long grain rice
4 medium plum tomatoes, cut up
4 green onions, cut into 1-inch pieces
1 Tbsp. snipped fresh oregano
1 Tbsp. balsamic vinegar
Directions
1. Season chops with salt and pepper. Grill over medium coals 12 to 14
minutes for medium-rare, turning once halfway through grilling.
2. Meanwhile, microcook rice according to package directions. In food
processor combine tomatoes, green onions, and oregano; process with
on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar.
Season with salt and pepper. Arrange chops on rice; top with tomato
mixture.
Makes 4 servings.
Nutrition Facts
Calories 273, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat
(g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 70, Sodium (mg) 153,
Carbohydrate (g) 26, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 25,
Vitamin C (DV%) 29, Calcium (DV%) 4, Iron (DV%) 15
Percent Daily Values are based on a 2,000 calorie diet
CREAMY RED POTATO SALAD
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 Servings
Cost per Serving: $0.95
Ingredients
4 pounds small red potatoes
1 onion, thinly sliced
2 celery stalks, thinly sliced
1/3 cup whole-grain mustard
2 tablespoons red wine vinegar
1 1/4 cups mayonnaise
2 tablespoons sweet pickle relish
Salt and pepper
Preparation
Place potatoes in a large pot and add enough cold water to cover by 1
inch. Bring to a boil over high heat, reduce to medium-low and simmer
until potatoes are easily pierced with a fork, 30 minutes. Drain;
slightly cool.
Cut potatoes in half and place in a large bowl. Add onion and celery.
In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt
and pepper. Pour over potatoes and gently stir to mix. Serve at room
temperature or chilled.
Nutritional Information
Calories: 327
Fat: 28g (sat 5g)
Protein: 4g
Carbohydrate: 19g
Fiber: 7g
Cholesterol: 13mg
Sodium: 527mg
Source: All You, June 2008
PULL-APART CHICKEN
3/4 pound boneless, skinless chicken
1/2 cup water
1 tsp. vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. sugar
4 hamburger buns
Place all ingredients (except buns) in the crock pot. Cover and cook on
low for 8-10 hours. During the last two hours of cooking, use fork to
shred chicken. Spoon over hamburger buns and serve.
CREAMY SUCCOTASH SALAD
DRESSING:
2/3 cup mayonnaise
6 Tbs. buttermilk
4 tsp. Dijon mustard
4 tsp. fresh lemon juice
4 tsp. sugar
1/2 tsp. hot pepper sauce salt pepper
SALAD:
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from 2 10-oz. pkgs.)
5 cups frozen corn kernels, thawed and drained (about 24 oz.)
2/3 cup green onions, thinly sliced
Whisk dressing ingredients together in medium bowl to blend. Season to
taste with salt and pepper. Set aside. Char peppers over gas flame or
in oven under the broiler til black on all sides. Put in paper bag,
roll up to close, and let sit for 10 minutes. Peel and seed and
coarsely chop peppers (about half the size of the American flag
stamp). Put in large bowl. Cook lima beans in salted boiling water til
heated through, about 4 minutes. Drain and cool (you can run cold water
over them to speed it up). Put in bowl with the peppers. Mix in corn
and green onions. Toss salad with enough dressing to coat. Season to
taste with salt and pepper. Cover and chill. Serve cold OR at room
temperature. Store in refrigerator.
You don't have to char the peppers. You can just wash them, seed them,
and chop them up.
SKINLESS FRIED CHICKEN
8 skinless, boneless chicken breast halves
salt
ice water
2 cups buttermilk
2 to 3 cups self-rising flour
vegetable oil
Place chicken breasts in a large container with a cover; pour salted
ice water over chicken, covering completely (use about 2 teaspoons of
salt per quart of water). Cover and refrigerate overnight. Up to 2
hours before cooking, drain chicken, pat dry, and place chicken in a
large bowl. Pour buttermilk over chicken and refrigerate until time to
fry. Drain chicken; dredge the breasts in flour, packing into crevices
and coating well. Deep-fry in hot oil (350F.) for 10 minutes or until
cooked. Drain in a single layer in large shallow baking pan.
Yield: 8 servings
PORK CHOPS WITH COUNTRY GRAVY AND MASHED
POTATOES
Refrigerated mashed potatoes are widely available and are already
seasoned, so no additional salt is needed. The five-ingredient gravy
would go well over pan-sautéed or oven-fried chicken. It's also great
over an open-faced turkey sandwich.
Yield: 4 servings (serving size: 1 pork chop, 2/3 cup potatoes, and 1/4
cup gravy)
Ingredients
3/4 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch
thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as
Simply Potatoes)
Preparation
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4
teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to
pan, stirring until butter is melted. Add the pork to pan, and cook
pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk
mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon
salt, poultry seasoning, and black pepper. Return pork to pan. Cover;
reduce heat, and simmer for 7 minutes or until gravy is thick and pork
is done.
While pork cooks, prepare potatoes according to package directions.
Serve with pork.
Nutritional Information
Calories: 322 (29% from fat)
Fat: 10.5g (sat 3.7g, mono 3.9g, poly
0.5g)
Protein: 26.7g
Carbohydrate: 29g
Fiber: 2.2g
Cholesterol: 65mg
Iron: 1mg
Sodium: 908mg
Calcium: 125mg
Source: Cooking Light, January 2004
CHICKEN-CHILE QUESADILLAS
Old El Paso® Favorite Recipe! Chiles, chicken and cheese are the
delicious fillings in quick and easy quesadillas. At my house, we add
fresh jalapeno peppers to taste, finely chopped, to the cheese.
Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings (1 quesadilla and 2 tablespoons salsa each)
1 package (11 oz) Old El Paso® flour tortillas for burritos (8
tortillas; 8 inch)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 tablespoons butter or margarine, melted
1 cup Old El Paso® salsa (any variety)
1. Top one half of each tortilla with cheese, chicken and green chiles.
Fold other half of each tortilla over filling; press down with back of
pancake turner. Lightly brush melted butter on both sides of each
filled tortilla.
2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled
tortillas at a time 3 to 4 minutes, turning once, until golden brown
and hot. Cut into wedges. Serve with salsa.
High Altitude (3500-6500 ft): No change.
Once you cook a filled quesadilla in the skillet, transfer it to a
cookie sheet in 375°F oven while you cook the remaining quesadillas.
Garnish with fresh cilantro sprigs.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160); Total Fat 18g
(Saturated Fat 9g, Trans Fat 0g); Cholesterol 65mg; Sodium 1000mg;
Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 2g); Protein 20g
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 25%; Iron
10%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2
Medium-Fat Meat; 1 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
STRAWBERRY-LEMON BREAD
1 cup coarsely chopped fresh strawberries
2/3 cup strawberry jam or preserves
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda Generous 1/4 tsp. salt
2/3 cup sugar
1/3 cup nonfat buttermilk
1 egg
1/3 cup canola oil or corn oil
Finely grated zest (yellow part of skin) from 1 large lemon
2 tsp. vanilla extract
Heat oven to 350. Coat a 9x5-inch loaf pan with nonstick spray. Stir
together berries and jam until blended; set aside while remaining
ingredients are readied. In a large bowl thoroughly stir together
flour, baking powder, baking soda and salt until well blended. Using a
fork, beat together sugar, buttermilk, egg, oil, lemon zest and vanilla
in a medium bowl. Using a large spoon, stir buttermilk mixture into
flour mixture just until partly combined. Add a generous half of the
strawberry mixture, gently stirring just until ingredients are evenly
incorporated; do not overmix. Immediately turn out half of batter into
pan. Spoon over remaining strawberry mixture over batter. Top with
remaining batter, smoothing out surface. Using a table knife held
vertically, swirl mixture to lightly combine berry mixture with batter.
Smooth surface again. Bake on center oven rack for 40 to 45 minutes,
until bread is nicely browned and a toothpick inserted in thickest part
comes out clean. (If bread browns too rapidly, turn heat to 325F. for
the last 5 or 10 minutes.) Let pan stand on a wire rack until bread is
thoroughly cooled.
Makes about 12 servings.
INDIVIDUAL SALSA MEAT LOAVES
Making meat loaf in single-serving portions reduces the cooking time by
half and keeps the meat juicy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings (serving size: 1 meat loaf)
Ingredients
2 large egg whites
1/3 cup quick-cooking oats
1/2 cup plus 2 tablespoons chipotle salsa, divided
1/4 cup ketchup, divided
1 pound ground beef, extra lean
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Combine egg whites in a large bowl, stirring well with a whisk. Stir
in oats, 1/2 cup salsa, and 2 tablespoons ketchup. Add beef; mix well.
Divide beef mixture into 4 equal portions, shaping each into an
oval-shaped loaf. Coat a foil-lined rimmed baking sheet with cooking
spray. Place loaves on prepared pan.
3. Bake at 350° for 30 minutes or until done.
4. Combine remaining 2 tablespoons salsa and remaining 2 tablespoons
ketchup in a small bowl; spread mixture evenly over loaves.
Nutritional Information
Calories: 190 (26% from fat)
Fat: 6g (sat 2.1g, mono 2.1g, poly 0.7g)
Protein: 25g
Carbohydrate: 10.9g
Fiber: 1.7g
Cholesterol: 60mg
Iron: 2.2mg
Sodium: 548mg
Calcium: 7mg
Source: Cooking Light Fresh Food Fast, Oxmoor House, April 2009
GRILLED TUNA SANDWICH
This makes for a great lunch or the centerpiece of a light supper.
Ingredients
1 cup lemon juice
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 small red onion, diced
1 small celery stalk, diced
16 ounces tuna
olive oil (for bread)
pepper to taste
hearty bread of your choice
Directions
Mix lemon juice, tuna, mayo, cheese, onion, and celery. Make sandwiches
out of the bread and tuna mixture, then brush olive oil lightly on the
outside of the sandwiches. Grill over medium heat, 4 minutes on each
side.
CAJUN SHRIMP CASSEROLE
This longer ingredient list is worth the effort for a special occasion
meal. If you're not a fan of okra, you can leave it out of this dish.
Prep Time: 30 minutes
Cook Time: 16 minutes
Bake: 20 minutes
Yield: Makes 6 servings
Ingredients
2 pounds unpeeled, large fresh shrimp
1/4 cup butter
1 small red onion, chopped*
1/2 cup chopped red bell pepper*
1/2 cup chopped yellow bell pepper*
1/2 cup chopped green bell pepper*
4 garlic cloves, minced
2 cups fresh or frozen sliced okra
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp soup**
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese
Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Preparation
Peel shrimp; devein, if desired.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion
and next 3 ingredients; sauté 7 minutes or until tender. Add garlic,
and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5
minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir
in soup and next 4 ingredients until blended. Pour into a lightly
greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and
cheese is lightly browned. Garnish, if desired.
*1 (10-ounce) package frozen onions and peppers may be substituted for
fresh onion and bell peppers.
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for
cream of shrimp soup.
Note: Unbaked casserole may be made one day in advance. Cover and
refrigerate. Let stand at room temperature 30 minutes before baking as
directed. To freeze unbaked casserole, prepare as directed, omitting
Parmesan cheese. Cover tightly, and freeze. Let stand at room
temperature 30 minutes before baking. Bake, covered, at 350° for 50
minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10
more minutes or until cheese is lightly browned.
Source: Southern Living, October 2005
CHICKEN TETRAZZINI WITH PROSCIUTTO AND PEAS
Prep: 10 min., Cook: 3 min., Bake: 35 min.
3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds
1. Sauté prosciutto in hot vegetable oil in a small skillet over
medium-high heat 2 to 3 minutes or until crisp.
2. Preheat oven to 350°. Prepare pasta according to package directions.
3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next
6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into
6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch
baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan
cheese.
4. Bake at 350° for 35 minutes or until bubbly.
Yield: Makes 6 servings
Source: Southern Living, January 2009
BROCCOLI SOUP
WW Recipe
3 Points per serving
1 can cream celery soup 98% fat-free
1 can cream mushroom soup 98% fat-free
1 box frozen Broccoli chopped (I use Birdseye)
1/4 cup low fat shredded cheese
2 cups skim milk
Cook broccoli as directed. Add soups, milk and cheese. Heat till hot
and serve. Enjoy. The soup thickens as it cools down.
Makes 6 cups.
Serving size: 1 Cup
Per serving WW Points: 0.5 Calories...75....Fat...0.3 g...Carbs...13.4
g, Sodium...605mg...Fiber...2.6 g.
CHICKEN RITZ
Easy to make yummy dinner that the kids love!
4 Boneless skinless chicken breasts, cooked (or 2 cans chicken)
1 can Cream of Chicken soup
16 oz. Sour cream
2 packages Ritz crackers
1 stick Melted butter
Chicken breasts can be cooked in crockpot all day long (frozen or
defrosted). Half day - cook on high; Whole day - cook on medium/low.
1. Shred chicken and place in large mixing bowl.
2. Add Cream of Chicken Soup & sour cream. Mix together.
3. Pour into 9 x 13 baking dish
4. Crush crackers (this works best using a rolling pin or ice cream
scoop and putting the crackers in a gallon size Ziploc bag.
5. Put crushed crackers on top of mixture
6. Pour on butter. Bake at 350 degrees for 25 minutes.
Note: You can also use Saltines, cornflakes, or cheez-its.
BUTTERSCOTCH BROWNIES
These are chewy and nutty, like traditional brownies, but with a
butterscotch taste.
Ingredients:
1 to 2 teaspoons butter
1 tablespoon flour
For the brownies:
5 tablespoons butter
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts
Equipment:
8-inch-square pan
Measuring cups
Measuring spoons
Large heavy saucepan
Wooden spoon
Rubber spatula
Oven mitts
Cake tester
Directions:
Preheat the oven to 325°F. Butter and flour the sides and bottom of the
8-inch-square pan.
In the heavy saucepan melt the butter over low heat, then remove pan
from the heat and use it as a mixing bowl.
With a wooden spoon stir in the brown sugar until well combined. Stir
in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking
powder, salt, vanilla, and walnuts, and mix well together.
With a rubber spatula spread the batter evenly in the prepared pan,
scraping out all the batter with the spatula.
Bake for 30 minutes, or until the top is dry and the cake tester
inserted in the middle comes out clean. Remove the pan from the oven,
wearing the oven mitts.
Let the brownies cool about 10 minutes, then cut them into squares.
Serving Size: Makes 25 Squares
Source: The Fannie Farmer Junior Cookbook by Joan Scobey
GRILLED CALIFORNIA AVOCADO BLT BURGERS
James McNair, head judge and author of a new book called "Build a
Better Burger," (Ten Speed Press), says he looks for imaginative
recipes that reflect cultural and regional influences. The contest is
sponsored by Sutter Home Family Vineyards, National Cattlemen's Beef
Association and the California Avocado Commission. Here's the winning
recipe.
Ingredients:
Caramelized Chipotle Onions:
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco(r) Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese,
crumbled
Patties:
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
1 1/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
Directions:
To make the cheese, prepare a medium-hot fire in a charcoal grill with
a cover or preheat a gas grill to medium-high. To make the caramelized
onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and
brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a
lid, and place on the grill rack. Cook onion mixture for 10 to 15
minutes, stirring occasionally until the onions are caramelized and
most of the liquid is evaporated. Remove pan from the gill and set
aside.
To make the spread, combine the cheeses in a fire-proof saucepan,
cover, and set aside.
To make the patties, combine the chuck, sirloin, onion, Zinfandel,
herbs, pepper sauce and seasoned salt in a large bowl. Handling the
meat as little as possible to avoid compacting it, mix well. Divide the
mixture into 6 equal portions and form the portions into patties to fit
the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack,
cover, and cook, turning once, until done to preference, 5 to 7 minutes
on each side for medium. Meanwhile, place the saucepan with the cheese
spread on the outer edge of the rack to warm the cheese mixture just
until it reaches a very soft, spreadable consistency. Remove the
saucepan from the grill and set aside.
During the final minutes of grilling the patties, brush the avocado
slices with balsamic vinegar and sprinkle with seasoned salt. Arrange
on a rimmed nonstick perforated grilling pan coated lightly with oil
and grill alongside the patties for 1 to 2 minutes, turning as
necessary. During the final 30 seconds, add the bacon slices to the
pan. When the avocados are nicely grilled and the bacon is crisp,
remove from the grill. When the patties are cooked, remove from the
grill, stacking to keep warm. Place the rolls, cut side down, on the
outer edges of the grill rack to toast lightly.
To assemble the burgers, spread a generous amount of the cheese mixture
over the cut sides of the rolls. On each roll bottom, place a lettuce
leaf, a tomato slice, a patty, an equal portion of the caramelized
onions, 2 avocado slices and 2 bacon slices. Add the roll tops and
serve.
Serving Size: Makes 6 Burgers
Source: "Build a Better Burger" by James McNair
SPANISH RICE
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh
garlic and onion. Sauté for 1-2 minutes until softened. Add in dry
rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot
pan!) Add in the parsley if you're using it. Stir it up and bring to a
boil. Once it starts boiling, turn the heat to low and cover. Let it
simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the
equivalent in powder form. Do not sauté the powder, just skip that step
and add the garlic powder and/or onion powder when you add the liquids.
If you don't have tomato sauce you can use unseasoned stewed tomatoes,
or canned diced tomatoes with their liquid.
FRENCH-FRIED POTATO PUFFS
2 Cups leftover Mashed Potatoes, seasoned
2 eggs, well-beaten
1 small onion, chopped
1 Cup flour
2 tsp. Baking powder
Vegetable oil
Combine Mashed potatoes, eggs, and onion. In a separate bowl, sift
together flour and baking powder. Stir into potato mixture. Blend well.
Heat oil about 2 inches deep in fryer or deep pan. Drop potato mixture
by teaspoonfuls into oil. Fry 3 to 5 minutes or until brown.
Drain on paper towels. Excellent served with roast beef.
Makes 6 servings
ROSEMARY PASTA IN BUTTER-ROASTED GARLIC SAUCE
1 pound spaghetti
6 tablespoons unsalted butter, divided
1/2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1/4 cup grated Parmesan cheese, plus more for the table
Kosher or sea salt and black pepper to taste
1 In a large saute pan over low heat, melt 4 tablespoons butter and add
the onions. The butter and onions will slowly cook, becoming deep
golden brown after 7-10 minutes. Add the garlic and continue cooking
for 2 minutes.
2 Add the chicken stock and the chopped rosemary. Increase the heat to
medium-high and cook until reduced by a third, about 6-8 minutes.
3 Meanwhile, in a large pot, add 3 quarts of water and about 3
tablespoons salt and bring to a full rolling boil. Add the spaghetti,
return to a boil and cook for 7-10 minutes, until al dente. Drain in a
colander and add the pasta to the sauce in the pan. Add the remaining 2
tablespoons butter and the cheese; mix well until the butter is
incorporated. Adjust seasoning with salt and pepper to taste. Serve in
a big bowl or on 4 individual plates.
Yield: 6 Servings
GENTLEMAN'S CASSEROLE
This recipe easily doubles to serve four. You can bake puff pastry
shells the day before. Remove tops and reheat on a baking sheet at 350°
for five minutes.
Prep Time: 25 minutes
Cook Time: 6 minutes
Bake Time: 20 minutes
Yield: Makes 2 servings
Ingredients
1 (10-oz.) package frozen puff pastry shells
1 tablespoon butter
1/3 cup chopped cooked ham
1 tablespoon chopped green onions
4 large eggs, lightly beaten
Gruyère Cheese Sauce (recipe follows)
1/4 cup grated Gruyère cheese
Dash of paprika
Garnish: chopped green onions
Preparation
1. Bake 4 pastry shells according to package directions. Reserve
remaining shells for another use.
2. Melt butter in a medium-size nonstick skillet over medium heat; add
ham and green onions. Sauté 2 minutes or until green onions are tender.
Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs
begin to set on bottom. Gently draw cooked edges away from sides of pan
to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or
until eggs are thickened and moist. (Do not over stir.) Gently fold in
Gruyère Cheese Sauce.
3. Spoon egg mixture into prepared pastry shells. Sprinkle with cheese
and paprika. Garnish, if desired. Serve immediately.
Chicken-and-White Cheddar Casserole: Substitute extra-sharp white
Cheddar cheese for Gruyère, Cheddar Cheese Sauce for Gruyère Cheese
Sauce, and chopped cooked chicken for ham. Proceed with recipe as
directed.
Gruyère Cheese Sauce
Prep: 10 min., Cook: 6 min.
You can make this up to two days ahead and store in the refrigerator.
Reheat in a microwave-safe bowl at HIGH 1 1/2 minutes, stirring halfway
through.
Yield: Makes about 3/4 cup
Ingredients
3/4 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup grated Gruyère cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation
1. Microwave milk in a 2-cup microwave-safe glass measuring cup at HIGH
1 minute.
2. Melt butter in a small heavy saucepan over medium heat; gradually
whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in
warm milk; cook over medium heat, whisking constantly, 3 to 5 minutes
or until thickened and bubbly. Remove from heat; whisk in cheese, salt,
and pepper.
Cheddar Cheese Sauce: Substitute extra-sharp white Cheddar cheese for
Gruyère. Proceed with recipe as directed.
Source: Southern Living, November 2008
FRESH FRUIT DIP
WW Recipe
1 Point Per Serving
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.
Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat);
1g Protein; 6g Carbohydrate; 4mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
CHICKEN, RICE AND BROCCOLI CASSEROLE
1/4 c. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 c. rice, cooked
1 can cream of chicken soup
1 can milk
1 c. cheddar cheese
2 c. chopped broccoli, cooked
2 c. chicken, cooked & cubed
Saute onion and celery in butter. Mix milk and soup. Mix all
ingredients except cheese and place in greased casserole. Sprinkle
cheese on top. Bake 1/2 hour at 350 degrees.
CREAMED EGGS ON TOAST
8 slices of bread toasted and buttered
6 Eggs
1 Tblsp oil
1 Tblsp white vinegar
Basic White Sauce (your own recipe)
1/2 cup Velveeta cheese (about 1 inch slab)
Onion powder
Black pepper
Prepare toast - - and Place whole eggs in large pan covered with cold
water. Add about 10 shakes of salt to the water along with the oil and
the vinegar. (Oil is added so the water will not boil over while
cooking and the vinegar will help make the eggs easier to peel after
cooking.) Cook on high heat. When the eggs begin to boil, boil for 20
mins. While eggs are cooking, make your Basic White Sauce.
Over low heat, add cheese to the white sauce. Stir often with fork
letting the cheese melt. Shake Onion Powder to lightly cover the entire
top of the mixture and stir well. Shake black pepper to lightly cover
1/2 of the entire mixture and stir well. Remove from heat. When eggs
are done, drain and place in cold water. Crack and peel. Rinse eggs and
slice up each (like a tomato) into the Sauce Mixture. Add more onion
powder and/or pepper to taste. Bring to bubbling. Remove from heat.
Yield: for 2-3 Adults
* Note: If you double this recipe, be sure to double the White Sauce
recipe as well.
PORK ROAST WITH GEORGIA PEACH SAUCE
1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided
In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon,
and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.
Reserve marinade for later use.
Preheat oven to 325°. Cook roast 30 minutes per pound or until meat
thermometer reaches at least 160°.
While roast is cooking, combine in a small saucepan the remainder of
marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce
to simmer.
Baste pork during the last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup of water to oven pan and
scrape up pan juices. Add juices to sauce.
YEILDS: 9 servings (or about 3 servings per pound of meat)
Source: Edenfield House Inn Bed & Breakfast, Swainsboro, Georgia
STEAK TORTILLA SALAD
The steak in this recipe is sliced thin after grilling, so you don't
need the most tender (i.e., expensive) cut. Shop instead for a sirloin,
tri-tip or other grilling steak.
Ingredients
1 1/2 lbs. sirloin, tri-tip, flank or other favorite beef steak
2 cups salsa verde (green salsa made with tomatillos) or other favorite
store-bought salsa, divided use
1 bag mixed salad greens
Tortilla chips, crumbled
Optional: Thinly sliced red onion, shredded Monterey or Pepper Jack
cheese
Place steak in a resealable plastic bag with 1 cup salsa verde; toss to
coat meat evenly, close bag and let marinate about 30 minutes to 1 hour
or until meat reaches room temperature. Remove beef from bag and
discard marinade.
Grill beef over medium-high until medium rare or desired doneness is
reached. Remove from heat and let rest, covered, for 5 minutes. Slice
meat thinly against the grain.
Divide salad greens and beef slices between four plates, and sprinkle
with crumbled tortilla chips. Serve with remaining salsa, and cheese
and onion, if using.
Source: Adapted from Pace
CHIVE GARLIC BREAD
1/4 cup butter or margarine, softened
1/4 cup grated Parmesan cheese
2 tablespoons snipped chives
1 garlic clove, minced
1 loaf (1 pound) French bread, cut into 1-inch slices
In a bowl, combine the butter, Parmesan cheese, chives and garlic.
Spread on one side of each slice of bread; wrap in a large piece of
heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at
350-degrees for 25 to 30 minutes or until heated through.
TOFFEE CRUNCH COOKIES
These cookies are so good. I'm not a real sweets lover but I have to
hide these things from myself. I've used pecans or walnuts with great
success.
15 graham crackers
1/2 c. sliced almonds
3/4 c. butter
3/4 c. packed brown sugar
1/4 tsp almond extract
1 c. chocolate chips
Arrange crackers in the bottom of a well-buttered 13-by-9-inch baking
pan. Sprinkle with nuts.
Combine butter and brown sugar in a saucepan; boil hard for 3 minutes.
Stir in extract. Carefully pour over crackers.
Bake at 350 degrees for 10 minutes or until bubbly all over.
Sprinkle with chips. When soft, spread to frost.
Cut into small squares while warm or refrigerate and break into pieces
while hard.
SWEET ONION TART
Destined to be a summer favorite for years to come - the filling is
made with caramelized onions, herbs, and Parmesan, and the tart is big
enough to serve 16.
3 cups flour
2 tsp. salt
1/2 cup shortening
1/2 cup (1 stick) plus 3 Tbs. margarine or butter
2 lbs. sweet onions, thinly sliced
5 eggs
2-1/2 cups milk
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh thyme leaves
1 Tbs. chopped fresh parsley
1/2 tsp. coarsely ground black pepper
1. In large bowl, with fork, stir flour and 1 tsp. salt. With pastry
blender or two knives used scissor-fashion, cut in shortening and 1/2
cup cold butter or margarine until mixture resembles coarse crumbs.
Sprinkle 7 to 8 Tbs. cold water, a tablespoon at a time, into flour
mixture, mixing with fork after each addition until mixture is just
moist enough to hold together. With hands, shape dough into a ball.
2. On floured surface, with floured rolling pin, roll dough into a
rectangle approximately 18" by 13". Gently fold rectangle into fourths
and carefully lift onto ungreased 15x10" jelly-roll pan; unfold.
Lightly press dough onto bottom and sides of pan. Fold overhang under
and pinch to form decorative edge level with rim of pan. Wrap and
refrigerate tart shell about 30 minutes.
3. Meanwhile, in deep 12-inch skillet, melt remaining 3 Tbs. margarine
or butter over medium-high heat. Add onions and cook, stirring
frequently, until onions are golden brown, about 25 minutes. Remove
from heat and cool to room temperature.
4. Heat oven to 425. Line tart shell with foil and fill with pie
weights, uncooked rice, or dried beans. Bake tart shell 20 minutes;
remove foil and weights and bake 10 minutes longer or until golden.
Remove tart shell from oven and turn oven control to 400F.
5. In bowl, with wire whisk or fork, beat eggs, milk, Parmesan, thyme,
parsley, pepper, and 1 tsp. salt
6. Spread cooled onions over tart shell. Pour egg mixture over onions.
7. Bake tart 25 minutes or until egg mixture is set and tart is nicely
browned. Serve hot. Or cool on wire rack, wrap and refrigerate to serve
cold later.
Makes 16 main-dish servings.
Source: Good Housekeeping, July 1996
BAKED POTATO SOUP
1 lb. bacon
2/3 C. margarine
2/3 C. flour
7 C. milk
4 large baked potatoes, peeled & cubed
4 green onions
1 1/4 C. shredded Cheddar cheese
1 C. sour cream
1 t. salt
1 t. pepper
Cook bacon. Drain, crumble and set aside. In Dutch oven or stock pot,
melt margarine over medium heat. Whisk in flour until smooth.
Gradually, stir in milk, whisking constantly, until thickened. Stir in
potatoes & onions. Bring to a boil, stirring frequently. Reduce
heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt
& pepper. Continue cooking stirring frequently, until cheese is
melted. Add milk if too thick.
LAYERED PICNIC PASTA SALAD
12 oz. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. prosciutto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. Parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking
pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of
pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and
prosciutto on pasta. Top with remaining pasta. Sprinkle with basil and
pour remaining dressing evenly over salad. Sprinkle with Parmesan
cheese. Serve at once or cover and chill until ready to serve. Toss
right before serving to evenly coat dressing.
BAKED SESAME CHICKEN
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On
a piece of wax paper, mix together the sesame seeds, flour, salt and
pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in
the sesame seed mixture. Arrange in baking dish in a single layer, then
drizzle with melted butter. Bake at 400F for approximately 40 minutes,
or until chicken is cooked through and tender and juices run clear.
Baste with drippings once during cooking time. Garnish with extra
sesame seeds if desired, and serve.
Serves 4.
CHICKEN WITH BROWN GRAVY
4 boneless skinless chicken breasts
3 Tbsp all-purpose flour
1 cup hot water
½ cup milk
1 Tbsp chicken bouillion
1) Generously spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add chicken and cook 2 to 3
minutes on each side or until browned. Remove from skillet and place on
plate. Cover with foil to keep warm.
2) Reduce heat to medium. Add flour to skillet. Using pancake turner or
wooden spoon, cook, stirring constantly, for about 3 minutes or until
flour is golden brown, breaking up any bits of flour if necessary.
Remove skillet from heat.
3) In small bowl, combine water, milk, and bouillion. Blend with wire
whisk until smooth. Slowly add half of milk mixture to flour in
skillet, stirring until smooth. Place skillet over medium heat. Bring
to a boil, stirring constantly and scraping sides of skillet to blend
thoroughly.
4) Add chicken and any juices from plate to skillet. Spoon sauce over
chicken. Bring to a boil. Reduce heat, cover tightly and simmer 15
minutes.
5) Uncover skillet. Cook an additional 3 minutes or until sauce is
slightly thickened, chicken is fork-tender, and its juices run clear.
6) If desired, sprinkle with freshly ground black pepper.
SMOKED SALMON AND EGG SALAD
Ingredients
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 oz. diced smoked salmon
1 C. mayonnaise
3 Tbs. chopped fresh dill
Salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a
boil; cover, remove from heat, and let eggs stand in hot water for
10-12 minutes. Remove from hot water, cool, peel and chop. In a medium
bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season
with dill, salt and pepper. Refrigerate at least 2 hours to allow
flavors to combine.
LOW-FAT SPAGHETTI CARBONARA
Try this low fat version!
Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup Parmesan cheese, grated
salt
freshly ground pepper
1. Prepare pasta according to package directions.
2. While pasta is cooking, cook the bacon and garlic in a small saute
pan over medium-low heat until the garlic is aromatic and the bacon is
lightly browned, about 3 to 4 minutes.
3. Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by about half.
4. Pour mixture into a large serving bowl and let it cool for 5
minutes.
5. Stir in the egg substitute and the parsley.
6. When pasta is done, drain it well and add it immediately to the
bacon mixture.
7. Add Parmesan cheese and toss quickly.
8. Season with salt and freshly ground pepper and serve.
Based on individual serving.
Calories: 422
Total Fat: 9 g
Carbohydrates: 58 g
Protein: 21 g
Source: iVillage
MAKE-AHEAD BRUNCH BAKE
1 lb. bulk pork or turkey sausage
6 eggs, beaten
2 cups light cream or half-and-half
1/2 tsp. salt, optional
1 tsp. ground mustard
1 cup (4 oz.) shredded cheddar cheese
2.8 oz. can French Fried Onions
Crumble sausage in large skillet. Cook over medium-high heat until
browned; drain well. Stir in eggs, cream, salt, mustard, 1/2 cup cheese
and 1/2 can French Fried Onions; mix well. Pour into greased 8x12"
baking dish. Refrigerate, covered, 8 hours or overnight. Bake,
uncovered, at 350 for 45 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and onions; bake, uncovered,
5 minutes or until onions are golden brown. Let stand 15 minutes before
serving.
Source: Durkey French Fried Onions Recipe Booklet
THREE-ALARM ITALIAN STYLE CHILI MAC
Prep Time: 15 min
Cook Time: 25 min
Level: Easy
Serves: 6 servings
Ingredients
1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)
Directions
Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin
olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6
minutes. Season the meat with chili powder, salt and pepper. When meat
has browned, add onions, peppers and garlic. Cook vegetables until
soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in
crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain
pasta and add to sauce. Toss to combine and transfer to a casserole
dish. Cover with cheese and brown under broiler 3 to 4 minutes.
Source: Rachael Ray
LEMON BLUEBERRY PIE
1 (9-inch) graham cracker crumb crust or baked pastry shell
3 egg yolks*
14 oz. can Eagle Brand sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1-1/2 tsp. grated lemon rind, optional
Yellow food coloring, optional
21 oz. can blueberry pie filling, chilled
Whipped topping or whipped cream
Heat oven to 350. In medium bowl, beat egg yolks; stir in sweetened
condensed milk, ReaLemon, rind and food coloring, if desired. Pour into
prepared crust; bake 8 minutes. Cool. Chill. Top with blueberry
filling. Garnish with whipped topping. Refrigerate leftovers.
*Use only Grade A clean, uncracked eggs.
TEXAS BLACK BEAN SOUP
2 15-ounce cans black beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chiles
1 14 1/2-ounce can veg. broth or 2 cups of homemade veg. broth
1 11-ounce can Mexi-corn, drained
2 4-ounce cans chopped green Ortega chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.
Yields 8 to 10 servings
CUCUMBER AND SHRIMP SALAD WITH FETA
VINAIGRETTE
Prep time: 15 mins
Serves: 4
For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta
cheese together. Slowly whisk in the olive oil. (This can be made in
advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large
mixing bowl. Add the vinaigrette and toss to combine. Season with salt
and pepper. (This can be made in advance and stored in the refrigerator
for up to 2 days. The salad actually gets better as the vegetables
marinate in the vinaigrette for a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Per Serving
Calories 408
Carbohydrate 41 g
Fat 13 g
Fiber 7 g
Protein 32 g
Saturated Fat 2 g
Sodium 565 mg
AVOCADO MONTE CRISTO
A signature sandwich served west-coast style. Fresh avocados layered
with turkey, Jalapeno Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pounds)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pounds)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of
bread. Cover 12 slices of bread with avocado slices. Top each with 2
slices of chicken or turkey and 1 slice cheese. Cover each with
remaining slice of bread, spread-side down, diagonally cut each in
half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich
in egg mixture, coating well. Brown in hot butter, about 2 minutes per
side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
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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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