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A
to Z
Recipes
June 9, 2010
Always
something to make you think,
laugh and cook.
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Good
afternoon
and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm switching over to nights and trying to get my
sleep turned around. Afternoon newsletters can be just as nice to read
as early morning ones, right? I hope this finds everyone doing well and
with good weather. If extremely hot with lots of mosquitoes is good
weather conditions, then ours in my part of Texas is excellent!
The current Monthly Theme topic is "Perfect Picnic".
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.
There is plenty in today's issue to love with great recipes, ideas,
some fun stuff, and even a reader comment-suggestion. And I'm l
thankful for those who helped me have so much to share with you. Now is
a really good time to share a recipe or two with the group. We really
need your help!
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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~Shared
by Mary H., Montreal, Canada
"Kids? It's like living with homeless people.
They're cute but they just chase you around
all day long going, 'Can I have a dollar?
I'm missing a shoe! I need a ride!' "
~Kathleen Madigan
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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God
Bless the USA
~Shared by Barb, Chula Vista, CA
From a speech made by Capt. John S. McCain, US, (Ret) who represents
Arizona in the U.S. Senate:
As you may know, I spent five and one half years as a prisoner of war
during the Vietnam War. In the early years of our imprisonment, the NVA
kept us in solitary confinement or two or three to a cell. In 1971 the
NVA moved us from these conditions of isolation into large rooms with
as many as 30 to 40 men to a room. This was, as you can imagine, a
wonderful change and was a direct result of the efforts of millions of
Americans on behalf of a few hundred POWs 10,000 miles from home.
One of the men who moved into my room was a young man named Mike
Christian. Mike came from a small town near Selma, Alabama. He didn't
wear a pair of shoes until he was 13 years old. At 17, he enlisted in
the US Navy. He later earned a commission by going to Officer Training
School. Then he became a Naval Flight Officer and was shot down and
captured in 1967. Mike had a keen and deep appreciation of the
opportunities this country-and our military-provide for people who want
to work and want to succeed. As part of the change in treatment, the
Vietnamese allowed some prisoners to receive packages from home. In
some of these packages were handkerchiefs, scarves and other items of
clothing. Mike got himself a bamboo needle.
Over a period of a couple of months, he created an American flag and
sewed on the inside of his shirt. Every afternoon, before we had a bowl
of soup, we would hang Mike's shirt on the wall of the cell and say the
Pledge of Allegiance. I know the Pledge of Allegiance may not seem the
most important part of our day now, but I can assure you that in that
stark cell it was indeed the most important and meaningful event.
One day the Vietnamese searched our cell, as they did periodically, and
discovered Mike's shirt with the flag sewn inside, and removed it. That
evening they returned, opened the door of the cell, and for the benefit
of all us, beat Mike Christian severely for the next couple of hours.
Then, they opened the door of the cell and threw him in. We cleaned him
up as well as we could. The cell in which we lived had a concrete slab
in the middle on which we slept. Four naked light bulbs hung in each
corner of the room. As said, we tried to clean up Mike as well as we
could. After the excitement died down, I looked in the corner of the
room, and sitting there beneath that dim light bulb with a piece of red
cloth, another shirt and his bamboo needle, was my friend, Mike
Christian. He was sitting there with his eyes almost shut from the
beating he had received, making another American flag.
He was not making the flag because it made Mike Christian feel better.
He was making that flag because he knew how important it was to us to
be able to Pledge our allegiance to our flag and country.
So the next time you say the Pledge of Allegiance, you must never
forget the sacrifice and courage that thousands of Americans have made
to build our nation and promote freedom around the world.
You must remember our duty, our honor, and our country.
"I pledge allegiance to the flag of the United States of America and to
the republic for which it stands, one nation under God, indivisible,
with liberty and justice for all."
Comments: The above text is an abbreviated
version of a speech
given by Senator John McCain, a Vietnam veteran and former POW, before
the Republican National Convention in 1988. McCain has told the story
of fellow POW Mike Christian, who was beaten by the North Vietnamese
for sewing an American flag on the inside of his shirt, on more than
one occasion, and was clearly inspired by his friend's irrepressible
sense of duty, honor and patriotism.
Send
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Wacky
Uses For Ziploc Storage Bags
by Joey
Green
~Shared by Brenda, Hartselle, AL
* Keep passports waterproof. Store your passport in a Ziploc Storage
Bag.
* Protect important papers. Store tax forms, important records,
canceled checks, receipts, warranties, and instructions in a Ziploc
Storage Bag.
* Store camping items. Carry utensils, food, clothes, maps,
medications, and first aid supplies in Ziploc Storage Bags.
* Carry a wet sponge or cloth for sticky fingers. Travel with your own
dampened wipe in a Ziploc Storage Bag.
* Separate lingerie, scarves, gloves, hosiery, and handkerchiefs.
Organize your smaller garments in Ziploc Storage Bags.
* Keep jewelry together. Organize rings, earrings, necklaces, and
brooches in Ziploc Storage Bags.
* Improvise a diaper changing mat. In an emergency, a jumbo Ziploc
Storage Bag can be a used as an easy-to-tote changing mat.
* Carry dirty diapers in a baby bag without any offending odors. Keep
extra Ziploc Storage Bags in your baby bag so you can seal dirty
diapers inside a plastic bag until you can dispose of them properly.
This is especially considerate when visiting friends' homes.
* Carry snacks. When traveling, pack snacks in Ziploc Storage Bags.
* Carry a change of baby clothes. Pack a change of clothes for a baby
in a Ziploc Storage Bag. In separate bags, store a pacifier, cotton
balls, and medication. Place all the items in a jumbo zippered Storage
Bag and keep it in the baby bag.
* Pack toiletries when you travel. Keep all your toiletry items
together in a Ziploc Storage Bag and prevent any unexpected leaks or
spills.
* Store game pieces. Never lose dice, cards, playing pieces, or small
toys again.
* Pack seasonal items away. Store leftover holiday greeting cards,
valentines, and Halloween decorations in Ziploc Storage Bags.
* Pack a child's suitcase with ease. Organize your children's outfits
in jumbo Ziploc Storage Bags. Put a matching top, bottom, a pair of
underwear and socks in each bag, so kids know exactly what they're
going to wear each day of a vacation.
* Marinate meats. Combine your food and marinade ingredients in a
Ziploc Storage Bag and refrigerate.
* Store crayons.Keep a few crayons in a Ziploc Storage Bag for trips so
kids always have something to do in restaurants.
* Store leftovers.Keep leftovers for single servings in Ziploc Storage
Bags for quick meals.
* Organize store coupons. Keep coupons in Ziploc Storage Bags for easy
reference.
* Make potpourri. Collect dried roses, juniper sprigs, tiny pine cones,
strips of orange rind, bay leaves, cinnamon sticks, whole cloves, and
allspice berries. Mix a few drops of rose, cinnamon, and balsam oils
with orrisroot (available at your local crafts store). Add all
ingredients and seal in a Ziploc Storage Bag for a few weeks to mellow,
turning the bag occasionally.
* Store jigsaw puzzles. Keep all the pieces in a Ziploc Storage Bag so
you never lose that one pivotal piece of the puzzle again.
* Store screws, nuts, and bolts. Organize nuts, bolts, drill bits,
nails, washers, and screws in the workshop.
* Store crafts. Organize paintbrushes, ribbons, beads, glues, and
strings in Ziploc Storage Bags.
* Store leftover garden seeds. Seal seeds and put them in a cool, dry
place until ready for planting.
* Pipe icing on a cake. Fill a pint-size Ziploc Storage Bag with icing,
twist the bag to force icing to one corner, seal, and use scissors to
snip a small bit off the corner. Squeeze out icing to make polka dots,
squiggles, or write names. Use a separate bag for each color.
* Clean a shower head. If a shower head can not be removed for
cleaning, fill a Ziploc Storage Bag with Heinz White Vinegar, wrap it
around the shower head, and secure in place overnight with a rubber
band.
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: "Perfect
Picnic"
In this month's topic we
are looking for recipes that make for a Perfect Picnic. Just about
everyone agrees that food eaten outdoors tastes so much better. What do
you serve friends and family when the meal is al fresco? Please share
your favorites (or any you intend to try) by using the Perfect Picnic
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 "Perfect
Picnic".
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: "Perfect
Picnic".
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 "Perfect
Picnic" has a deadline of June
30, 2010,
and will be posted on July 4, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Perfect
Picnic".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Big
Brothers
~Shared by Brenda, Hartselle, AL
When our last child moved out, my wife encouraged me to join Big
Brothers.
I was matched with a 13-year-old named Alex. At our first outing, we
ran into his friend at the library.
"Who's he?" the friend asked Alex, pointing to me.
"My Big Brother, Randall."
The boy looked at me, then back at Alex. "Dude, how old is your mother?"
What's For Lunch?
~Shared by Mary H., Montreal, Canada
A man goes into a restaurant and is seated. All the waitresses are
gorgeous. A particularly voluptuous waitress wearing a very short skirt
came to his table and asked if he was ready to order, "What would you
like, sir?"
He looks at the menu and then scans her beautiful frame top to bottom,
then answers, "A quickie."
The waitress turns and walks away in disgust. After she regains her
composure she returns and asks again, "What would you like, sir?"
Again the man thoroughly looks her over and, again, answers, "A
quickie, please."
This time her anger takes over. She reaches over and slaps him across
the face with a resounding "SMACK!" and storms away.
A man sitting at the next table leans over and whispers, "Um, Pal, I
think it's pronounced 'quiche'."
The Dentist Appointment
~Shared by Judy M., Canada
One day, a man walks into a dentist's office and asks how much it will
cost to extract wisdom teeth. "Eighty dollars," the dentist says.
"That's a ridiculous amount," the man says. "Isn't there a cheaper way?"
"Well," the dentist says, "if you don't use an aesthetic, I can knock
the price down to $60."
Looking annoyed the man says, "That's still too expensive!"
"Okay," says the dentist. "If I save on anesthesia and simply rip the
teeth out with a pair of pliers, I can knock the price down to $20."
"Nope," moans the man, "it's still too much."
"Well," says the dentist, scratching his head, "if I let one of my
students do it, I suppose I can knock the price down to $10."
"Marvelous," says the man, "book my wife for next Tuesday!"
bareMinerals
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Recipe Reviews, Reader Comments |
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Maggie,
seeing your recipe today for slaw with
pineapple reminds me of one that I have made for
years. I started making it in the late 50's when we were
stationed in France.
My Carol is 55 now and when she was little she would eat anything with
marshmallows in it. I would make cabbage slaw and put in
crushed pineapple and mini-mallows. I still use the creamy
dressing on it - usually just Miracle Whip. Try it, you might
like it. My family does.
Have some good recipes in today's newsletter. Thanks
Julia, TX
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:
BLUEBERRY
- BANANA BREAD
~Shared by Treva, NC
2 c. sugar
2 sticks butter
4 eggs
5 bananas, mashed
4 c. flour
3 tsp. allspice
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
2 c. blueberries
Nuts, optional
Preheat oven to 325°F degrees.
Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in
eggs. Add mashed bananas, then stir in 2 cups of flour (reserve 2
tablespoons of the flour for tossing with the blueberries).
Place remaining flour in sifter with dry ingredients. Sift and fold
into banana mixture. Stir in vanilla. Sprinkle 2 tablespoons flour over
blueberries, then fold into batter. Divide the batter into 2 loaf pans.
Bake about 50 minutes.
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
(oversized 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.
COBB SALAD
~Shared by Jim D., WA
Makes 4 servings
Ingredients
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
¼ teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
8 ounces shredded cooked chicken breast (about 1 large breast half; see
Tip)
2 large eggs, hard-boiled (see Tip), peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
½ cup crumbled blue cheese (optional)
Instructions
1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to
combine. Whisk in oil until combined. Place salad greens in a large
bowl. Add half of the dressing and toss to coat.
2. Divide the greens among 4 plates. Arrange equal portions of chicken,
egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on
top of the lettuce. Drizzle the salads with the remaining dressing.
Tips: To poach chicken breasts, place boneless, skinless chicken
breasts in a medium skillet or saucepan and add lightly salted water to
cover; bring to a boil. Cover, reduce heat to low and simmer gently
until chicken is cooked through and no longer pink in the middle, 10 to
15 minutes. To shred the chicken, use two forks to pull it apart into
long shreds.
To hard-boil eggs, place in a single layer in a saucepan; cover with
water. Bring to a simmer over medium-high heat. Reduce heat to low and
cook at the barest simmer for 10 minutes. Remove from heat, pour out
hot water and fill the pan with a mixture of cold water and ice cubes;
let stand until the eggs are completely cooled.
Nutrition Information
Per serving: 346 calories; 23 g fat (4 g sat, 15 g mono); 142 mg
cholesterol; 18 g carbohydrate; 21 g protein; 8 g fiber; 397 mg sodium;
711 mg potassium.
Nutrition bonus: Vitamin A (117% daily value), Vitamin C (27% dv),
Potassium (20% dv), Folate (18% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat
Source: EatingWell.com
TACO SEASONING
~Shared by Treva, NC
This taco seasoning recipe is supposed to have just as much flavor as
those packets from the supermarket, but this has no salt! Double or
triple the recipe so you always have some on hand.
This recipe will replace one packet of taco seasoning, but you can add
more or less to suit your taste.
3 t chili powder
1 t ground cumin
1 t red pepper flakes
Combine all. Store in closed container.
Number of Servings: 1
BUTTERMILK FRIED CHICKEN
~Shared by Johnny, LA
A buttermilk marinade will result in tender, juicy chicken. You can
choose to heat up your fried chicken or not, depending upon your
preference, with the variations.
3 pounds frying chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
At least 3 hours (and up to 12 hours) before frying your chicken,
combine the buttermilk with half the salt and pepper. Pour mixture over
chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the
shortening is melting, mix the flour and other half of the salt and
pepper. Drain marinade from chicken pieces. Using either the paper bag
or shallow dish method, coat the chicken pieces in the flour mixture,
shake off the excess, and place in a single layer on a sheet of waxed
paper.
When the melted shortening reaches a temperature of 360°F on a frying
thermometer, carefully add the chicken pieces, skin side down, starting
with the dark meat in the center of the skillet. Reduce the heat to
medium-high, and cover loosely. Cook for 15 minutes or until chicken is
dark golden.
Lower heat to medium and remove cover. Turn the pieces over carefully
and cook, uncovered, for another 15 minutes.
Remove chicken pieces, and drain on paper towels.
Variations: Add 1 teaspoon Tabasco or your favorite hot sauce to the
buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons
of their juice.
SHRIMP STROGANOFF CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lb. uncooked deveined shrimp
4 C. fresh broccoli florets
12 oz. bag egg noodles
9 oz. sour cream
16 oz. Velveeta
1 can cream of shrimp soup
Heat oven to 350. Cook noodles according to package
directions and drain. Add broccoli and shrimp. Pour
mixture into a 9x13 baking dish. Add Velveeta, soup and sour
cream and cook until melted. Stir well. Add salt
and pepper to taste. Pour on top of noodle mixture and bake
for 25 minutes.
OVEN-FRIED GARLIC CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+!
It's easy and you'll probably have most of the ingredients already on
hand.
1¼ hours; 15 min prep
Serves 4
2/3 cup breadcrumbs
2/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chicken, cut up
Preheat oven to 350. In a shallow bowl, blend together bread crumbs,
Parmesan cheese, parsley, salt, and pepper. In a small saucepan, heat
butter and garlic over very low heat until butter melts. Remove from
heat. Brush chicken pieces with garlic butter, then roll in bread crumb
mixture to coat. Place chicken skin side up on a large foil-lined
baking sheet. Mix together any remaining crumb mixture and butter and
sprinkle over chicken. Place in oven and bake 1 hour.
Source: Recipezaar
HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana
Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon
together into mixing bowl several times. Add eggs and salad oil to the
dry ingredients. Stir with a wooden spoon until ingredients are
moistened.
Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon
the batter into 3 well-greased and floured 9-inch round cake pans. Bake
for 25 to 30 minutes,or until a wooden pick or cake tester inserted in
center comes out clean. Cool in pan for 10 minutes, then turn onto
cooling rack. Cool completely before frosting.
Cream Cheese Frosting: Combine cream cheese and butter; cream until
smooth. Add powdered sugar, beating with an electric mixer until light
and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle
top evenly with the 1/2 to 1 cup chopped pecans.
BAKED SHRIMP HAWAIIAN
~Shared by Doe, Oliver, B.C., Canada
3 LBS raw shrimp
dash cayenne
2 TBSP French's mustard
1 TSP Br sugar
1 TBSP H.P. Sauce (similar to A-1 Steak Sauce)
1/2 C buttered fresh bread crumbs
1/2 C butter, melted
Tabasco
1 TSP salt
Preheat oven to 375. In boiling water to cover, simmer shrimp with
cayenne, 5 mins. Drain & dice. Arrange in 8x8x2 baking dish.
Combine mustard, sugar, steak sauce, butter, Tabasco, salt, and spread
over shrimp. Sprinkle with bread crumbs. Bake 12-20 mins til crumbs are
golden.
ROOT BEER BAKED BEANS
~Shared by Larry J., Spring Hill, TN
Sweet, smoky, and savory, this delicious baked bean dish is sure to be
a hit for Independence Day. Root beer adds a fun twist, making this
dish one of a kind.
Ingredients
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
Preparation
cook bacon in a skillet over medium heat until crisp; remove and drain
on paper towels, reserving 2 tablespoons drippings in skillet. Crumble
bacon. Sauté diced onion in hot bacon drippings in skillet over high
heat 5 minutes or until tender. Stir together onion, crumbled bacon,
beans, and remaining ingredients in a lightly greased 1-quart baking
dish.
Bake beans, uncovered, at 400 for 55 minutes or until sauce is
thickened.
Yield: Makes 4 servings.
Source: Southern Living
FUSILLI WITH SPINACH, RICOTTA, AND GOLDEN
RAISINS
~Shared by Linda H., Rosharon, TX
1/2 pound fusilli (or rotini or bow-tie pasta)
1 tablespoon olive oil
1 10-ounce box frozen chopped spinach—thawed, drained, and squeezed of
excess moisture
2 scallions, thinly sliced (1/3 cup)
1 cup golden raisins
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup whole or part-skim ricotta
1 tablespoon balsamic vinegar
1/4 cup freshly grated Parmesan
1/4 cup toasted pine nuts (optional)
Cook the pasta according to the label directions. Drain and return to
pot. Add the olive oil, spinach, scallions, raisins, and basil and toss
to combine. Season to taste with the salt and pepper. In a medium bowl,
combine the ricotta and balsamic vinegar; stir. Add to the pasta
mixture and toss lightly. Top with the Parmesan and pine nuts (if
desired). Note: This is best served at room temperature. If you are
serving it right away, try to let it rest for at least 10 minutes to
let the flavors develop and meld. This pasta salad goes well with
grilled chicken.
Yield: Makes 4 servings
SEARED SCALLOPS WITH SAUTEED CUCUMBERS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
2 large English cucumbers
½ teaspoon kosher salt, divided
Freshly ground pepper to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
¼ cup reduced-fat sour cream
1 ¼ pounds large dry sea scallops (see Tip), tough muscle removed
1 tablespoon minced fresh dill or flat-leaf parsley for garnish
Instructions
1. Cut cucumbers in half lengthwise, scrape out seeds with a spoon and
cut crosswise into 1/4-inch-thick slices. Transfer to a colander set
over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes
to drain.
2. Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron
skillet over high heat. Add the drained cucumbers and cook, stirring,
until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream
and cook, stirring, for 1 minute. Transfer to a small bowl.
3. Wipe out the pan. Heat the remaining 2 teaspoons butter and 1
teaspoon oil over high heat. Add scallops, season with the remaining
1/4 teaspoon salt and pepper and cook until lightly browned and cooked
through, 2 to 3 minutes per side. Gently stir the cucumber mixture into
the scallops. Serve garnished with dill (or parsley), if desired.
Tip: Be sure to buy "dry" sea scallops (scallops that have not been
treated with sodium tripolyphosphate, or STP). Scallops that have been
treated with STP ("wet" scallops) have been subjected to a chemical
bath and are not only mushy and less flavorful, but also will not brown
properly.
Nutrition Information
Per serving: 225 calories; 9 g fat (4 g sat, 3 g mono); 60 mg
cholesterol; 10 g carbohydrate; 25 g protein; 1 g fiber; 377 mg sodium;
697 mg potassium.
Nutrition bonus: Selenium (46% daily value), Magnesium (25% dv),
Potassium (20% dv), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat
CAJUN SHRIMP AND CATFISH CASSEROLE
~Shared by Treva, NC
2 tablespoons low-fat buttermilk
1 tablespoon low-salt blackening seasoning
1 1/2 pounds catfish fillets, cut into 1/2-inch strips
Cooking spray
1 tablespoon butter
1 cup chopped green onions
1 cup sliced mushrooms
1/2 cup chopped fresh parsley
1 pound small shrimp, peeled and deveined
1/2 cup light Alfredo sauce (such as Contadina)
1 tablespoon fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
5 1/2 cups hot cooked long-grain rice
Preheat oven to 350F. Place the buttermilk and blackening seasoning in
a large bowl, stirring to blend. Add catfish; toss gently to coat. Heat
a large nonstick skillet coated with cooking spray over medium-high
heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place
the catfish mixture in a 2 1/2-quart shallow casserole coated with
cooking spray.
Melt the butter in pan over medium-high heat. Add the onions,
mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3
minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and
broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle
with cheese. Bake shrimp mixture at 350F for 20 minutes or until
bubbly. Serve shrimp mixture over rice.
Yield: 8 servings.
CALORIES 382 (28% from fat); FAT 12g (sat 4.4g, mono 3.8g, poly 1.9g);
IRON 3.7 mg;
CHOLESTEROL 139 mg; CALCIUM 110 mg; CARBOHYDRATE 35.7g; SODIUM 511
mg;
PROTEIN 30.4g; FIBER 1.1g
RED BEANS AND RICE
~Shared by Johnny, LA
2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
Wash beans in cold water. Drain beans and put in covered pot with cold
water. Add ham or sausage to pot. Bring to boil slowly. Add chopped
onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2
hours stirring occasionally until beans are soft. Mash some of the
beans against the side of the pot to make a creamy sauce. Serve with
rice.
Serves 6
LONG JOHN'S
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners' sugar
1 tablespoon water, or as needed
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set
aside until bubbly, about 10 minutes. In a large bowl, dissolve
shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the
shortening and water. Stir in the yeast mixture and one cup of the
flour until well blended. Gradually mix in remaining flour 1 cup at a
time until dough is firm enough to remove from the bowl. Knead for
about 5 minutes on a lightly floured surface, or until smooth. Let rest
for 10 minutes.
Roll the dough out on a floured surface to 1/4 inch thick. Cut into
strips 1 inch wide and 6 inches long. Place onto waxed paper, and let
rise until doubled in size, about 1 hour.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175
degrees C). Carefully remove the Long Boys from the waxed paper and
place a few at a time in the hot oil. Fry for about 3 minutes per side,
or until light brown. Set over wire racks to drain. Drizzle with glaze.
To make the glaze, mix the confectioners' sugar with enough water to
make it able to drizzle in a long strand. Adjust amounts if necessary.
SOUR CREAM PORK CHOPS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 lb. pork chops, boneless, sliced 1/4-inch thick
4 Tbsp. butter
4 cloves garlic, minced
2 cups sour cream
Cooked rice or egg noodles.
Using a large skillet over medium heat, melt butter and add garlic. Add
the pork and brown on both sides. This cooks very quickly. Remove the
pork chops from the pan, lower the heat and add the sour cream, mix
well. Return the pork to the pan and simmer for 5 minutes. Add salt and
pepper to taste. May serve over rice or egg noodles.
SWEET AND SOUR PORK
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Method:
Cut the pork tenderloin into pieces and marinate with the ingredients
for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the
egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the
batter and make sure they are well coated. In a deep skillet, add in
the cooking oil enough for deep-frying. Once the oil is hot, deep fry
the pork pieces until they turn golden brown. Dish out and drain on
paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic
and stir fry until light brown, then follow by the bell peppers and
pineapple pieces. Stir fry until you smell the peppery aroma from the
peppers and then add in the sweet and sour sauce. As soon as the sauce
thickens, transfer the pork into the wok and stir well with the
sauce. Add in the chopped scallions, do a few quick stirs, dish out and
serve hot with steamed white rice.
CARIBBEAN ORANGE ROUGHY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
In a large nonstick skillet, combine first 7 ingredients. Cover and
bring to a boil. Carefully add orange roughy. Reduce heat to
medium-low; cover and gently simmer 5 to 6 minutes, or until orange
roughy is opaque and Flakes easily when tested with a fork. Discard the
lime. Top evenly with the pepper-and-onion sauce and serve.
Makes 4 servings.
SHREDDED BEEF TOSTADAS
~Shared by Larry Holmes, Toronto, Canada
1 pound cooked beef chuck pot roast
½ cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
Vegetable oil
6 8-inch flour tortillas
2 cups shredded lettuce
2 medium potatoes, cooked, peeled, chilled and diced
2 tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon vinegar
1 16-ounce can refried beans
2 6-containers frozen avocado dip, thawed
¾ cup shredded cheddar or Monterey Jack or grated Parmesan cheese
For shredded beef: In a skillet combine meat, water, onion
and garlic; cover and cook for 30 minutes or until most of
the liquid is absorbed and meat will shred easily. Remove
skillet form heat. Using two forks, pull meat apart into
shreds
In a heavy skillet heat ¼ inch cooking oil. Fry tortillas,
one at a time, in hot oil 20 to 40 seconds on each side or until crisp
and golden. Drain on paper toweling. Wrap fried
tortilla in foil and keep warm in 250-degree F. oven.
In mixing bowl combine shredded lettuce and diced potatoes.
Stir together salad oil, lemon juice and vinegar; toss with
potato mixture.
Place tortillas on 6 dinner plates. Dividing ingredients
equally among tortillas. Layer ingredients for tostadas in the
following order: beans, shredded beef, lettuce mixture,
avocado dip, and cheese.
Makes 6 servings.
LIME CHICKEN BREASTS
~Shared by Luanne, FL
Yummy is all I can say. Lime and cilantro flavor these easy roasted
chicken breasts. This chicken is delicious with rice ( I like wild rice
) and your favorite vegetable.
Ingredients:
4 chicken breast halves, bone-in
1/4 cup olive oil
juice of 1/2 lime
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cloves garlic, finely minced
1/4 cup chopped fresh cilantro
Preparation:
Put chicken in a large plastic sealable food storage bag or covered
container. Combine the oil, lime juice, salt, pepper, garlic, and
cilantro. Marinate for about 2 to 4 hours.
Heat oven to 375°.
Line a baking pan with foil and spray lightly with nonstick cooking
spray.
Arrange chicken, skin-side up, in the baking pan.
Bake for 25 to 35 minutes, or until chicken registers 165° on an
instant read thermometer stuck into the thickest part of the meat
ASIAN CHICKEN OVER NOODLES
~Shared by Linda H., Rosharon, TX
Stewing a whole chicken in a soy sauce-based broth yields a juicy,
flavorful bird. In this recipe, you serve the meat over cellophane
noodles with crisp cucumbers. You could instead serve the chicken with
its cooking liquid as a dipping sauce.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup sake (rice wine)
1 tablespoon sugar
2 tablespoons (1/4-inch) slices peeled fresh ginger
1 whole garlic head, cloves separated, crushed, and peeled
1 (3 1/2-pound) whole chicken, skinned
4 ounces cooked bean threads (cellophane noodles)
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
(about 2 1/2 cups)
1/3 cup thinly sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts
Combine soy sauce, water, and next 4 ingredients (water through garlic)
in a large Dutch oven, and bring to a boil. Remove from heat; cover and
steep for 10 minutes. Add chicken, breast-side down; bring to a boil.
Cover, reduce heat, and simmer 45 minutes, turning chicken every 15
minutes. Remove from heat; let chicken stand, breast-side down, for 20
minutes. Transfer chicken to a cutting board, reserving cooking liquid;
cool completely. Strain cooking liquid through a sieve into a bowl;
discard solids. Return liquid to pot; bring to a boil. Cook until
reduced to 3/4 cup (about 15 minutes). Remove chicken from bones, and
cut meat into bite-sized pieces. Discard the bones. Place noodles on a
platter, and top with chicken, cucumbers, green onions, and peanuts.
Drizzle with the reserved cooking liquid. Serve immediately.
Yield: 8 servings (serving size: about 1 1/3 cups)
CALORIES 220 (27% from fat); FAT 6.6g (sat 1.5g,mono 2.7g,poly 1.7g);
PROTEIN 19.1g; CHOLESTEROL 48mg; CALCIUM 25mg; SODIUM 1005mg; FIBER
0.8g; IRON 1.1mg; CARBOHYDRATE 18.8g
Source: Cooking Light, JANUARY 2004
SPANISH TORTILLA
~Shared by Jim D., WA
Makes 6 servings
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes (see Tip)
1 tablespoon chopped fresh thyme
½ teaspoon smoked paprika
6 large eggs
4 large egg whites
½ cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
Instructions
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add
potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the
potato mixture into the eggs along with cheese, spinach, salt and
pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon
oil and heat over medium heat. Pour in the egg mixture, cover and cook
until the edges are set and the bottom is browned, 4 to 5 minutes (it
will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to
loosen them. Invert a large plate over the pan and turn out the
tortilla onto it. Slide the tortilla back into the pan and continue
cooking until completely set in the middle, 3 to 6 minutes. Serve warm
or cold.
Tips
Store airtight in the refrigerator for up to 1 day.
Look for precooked diced potatoes in the refrigerated section of most
supermarket produce departments.
Nutrition Information
Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg
cholesterol; 11 g carbohydrate; 12 g protein; 2 g fiber; 433 mg sodium;
210 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (29% dv),
Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat
BLUEBERRY POT PIE WITH SOUR CREAM ICE CREAM
~Shared by Treva, NC
You can also make this in a deep-dish pie pan instead of individual
ramekins. Baking time may be longer; start with 20 minutes and check
every 5 after that.
Prep: 20 minutes, Cook: 20 minutes.
1 & 1/2 cups all-purpose flour
1/4 cup brown sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar (or to taste)
1 & 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Sour Cream Ice Cream (recipe follows)
1. Spoon flour lightly into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients in a food processor; pulse until
combined. Add butter; pulse 6 times or until mixture resembles coarse
meal. With processor on, add 3 tablespoons cream through food chute,
processing just until combined. (Do not form a ball.) Press mixture
gently into a 4-inch circle on plastic wrap, and cover. Chill at least
1 hour.
2. Preheat oven to 400°.
3. Combine blueberries and next 4 ingredients in a small bowl; toss
gently. Divide evenly among 6 (8-ounce) ramekins.
4. Unwrap chilled dough; divide dough into 6 even portions; form each
portion into a ball. Pat each ball on a floured surface into a rough
disk that will fit on top of ramekins. (This will be about 4 inches.)
Top berry mixture with dough, inside top rim of ramekin (not crimped
like a pie).
5. Brush top of each crust with remaining 1 tablespoon cream. Combine
cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture
evenly over crusts.
6. Place ramekins on a baking sheet, and place in oven. Bake at 400°
for 20 minutes or until crust is golden brown and fruit is bubbling.
Serve warm or at room temperature with Sour Cream Ice Cream.
Yield: Makes 6 individual pot pies
Sour Cream Ice Cream
Prep Time: 5 min Inactive
Prep Time: 35 min
Cook Time: hr min
Level: Easy
Serves: approximately 1 quart
1 pound sour cream
1 cup half-and-half
1 2/3 cups sugar
2 tablespoons lemon juice
Directions Combine sour cream and half-and-half. Whisk in the sugar and
add in the lemon juice. Whisk to combine well and process in an ice
cream machine.
Source: Cottage Living, APRIL 2005
BAKED ZITI
~Shared by Johnny, LA
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but
add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of
cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2
minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350
degrees. Whisk the cottage cheese, eggs and 1 cup of the parmesan
cheese together in a medium bowl; set aside. Bring 4 quarts of water to
boil in a large pot over high heat. Stir in 1 tablespoon salt and
pasta; cook, stirring occasionally, until pasta begins to soften but is
not yet cooked through, about 7 minutes (the pasta will finish cooking
in the oven). Drain pasta and leave in colander. Do not wash the large
pot.
While the pasta is cooking, heat oil and garlic in a large skillet over
medium heat until the garlic is fragrant but not browned, about 2
minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and
oregano; simmer until thickened, about 10 minutes. Take off heat and
season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty
large pot the pasta cooked in. Set the pot over medium heat. Bring to a
simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat
and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup
mozzarella, then stir to combine. Add pasta and stir to coat thoroughly
with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato
sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and
remaining 1/2 cup parmesan cheese over the top. Cover the baking dish
with foil that has been lightly sprayed with cooking spray and bake for
30 minutes.
Remove foil and continue to cook until the cheese is bubbling and
beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
Source: Adapted from Cook's Illustrated
THREE CHEESE TART
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
(Yield: 6 servings)
1-1/2 cups all-purpose flour
1/4 teaspoon salt
9 tablespoons butter or margarine
1 egg yolk
1 3-ounce package cream cheese, softened
1 egg
1 egg yolk
2 tablespoons vodka
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup shredded Swiss cheese
1/4 cup crumbled blue cheese
In a medium bowl, combine flour and salt; cut in butter until mixture
resembles coarse crumbs. Add egg yolk; mix lightly with a fork, then
knead until mixture holds together. Chill for 30 minutes.
Lightly grease a 9-inch quiche or pie plate.
On a lightly floured board, roll pastry into an 11-inch circle.
Carefully line quiche pan with pastry, turning edges under; press
against side of pan. Prick bottom and sides with fork. Chill for 30
minutes.
Preheat oven to 425°F.
Bake pastry shell for 10 minutes or until golden brown. Cool on wire
rack.
Reduce oven temperature to 400°F.
In a large bowl, beat cream cheese until smooth; gradually beat in egg,
egg yolk, vodka, mustard, salt, and cayenne. Fold in Swiss and blue
cheeses. Pour into prepared pastry shell.
Bake for 15 minutes or until quiche is golden and almost set. Cool on
wire rack. Chill until ready to serve.
Delicious served with fruit.
BACON CHEESEBURGER CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat
oil & butter over medium-high heat. Add chicken breasts, and
saute 4 to 5 minutes each side, until lightly browned. Place browned
chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce
and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25
to 35 minutes, or until chicken is no longer pink and juices run clear.
Source: kevinandamanda.com
CHOCOLATE TRUFFLE PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate cookie crust (8 or 9 inches)
Whipped cream and chocolate-covered peppermint candies, optional In a
microwave-safe dish, combine the chocolate chips and 1/2 cup of cream;
cook on high for 1-2 minutes, stirring every 30 seconds until smooth.
Cool to room temperature. Stir in sugar and vanilla; set aside. In a
small mixing bowl, beat remaining cream until soft peaks form. Beat in
chocolate mixture on high, one third at a time; mix well. Spoon into
crust. Refrigerate for at least 3 hours. Garnish with whipped cream and
candies if desired.
Yield: 8-10 servings.
CROCKPOT POTLUCK POTATOES
~Shared by Treva, NC
1 can cream of mushroom soup
1 (8 oz.) container of sour cream
8 ounces Velveeta cheese
1 onion chopped
1 can of mushrooms
Several peeled and sliced red potatoes
Mix all ingredients together; place in crockpot on low until potatoes
are done, about 6 to 8 hours.
HUNTINGTON CHOCOLATE CAKE
~Shared by Mary H., Montreal, Canada
2 ounces chocolate
1/2 cup shortening
1 teaspoon vanilla
1 cup flour
7/8 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
2 eggs
Butter and flour an 8" x 8" square pan. Preheat the oven to
350 degrees F.
Melt over very low heat, or in microwave: 2 ounces chocolate and 1/2
cup shortening.
Remove from the heat and add 1 teaspoon vanilla.
Stir together: 1 cup flour, 7/8 cup sugar, 1 teaspoon cream of tartar,
1/2 teaspoon baking soda, 1/2 teaspoon salt.
Add to the chocolate mixture alternately with 1/2 cup milk.
Beat in 2 eggs, one at a time.
Beat well, spread in prepared pan. Bake for about 30 minutes.
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WATERMELON
GAZPACHO
~Shared by Jim D., WA
Makes 6 servings, generous 1 cup each
Ingredients
8 cups finely diced seedless watermelon (about 6 pounds with the rind)
(see Tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
Instructions
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar,
shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a
blender or food processor to the desired smoothness; transfer to
another large bowl. Puree another 3 cups and add to the bowl. Stir in
the remaining diced mixture. Serve at room temperature or chilled.
Tips
Cover and refrigerate for up to 1 day.
Melon selection & storage: Look for symmetrical unblemished
melons, without flat sides, that have a creamy yellow spot on the
bottom indicating ripeness. At 92% water, this fruit should feel heavy
when you heft it. Precut melon flesh should be dense, firm and appear
moist. Store in the refrigerator for up to a week or keep in a cool,
dark spot. Cover the cut surface of melon with plastic wrap and
refrigerate.
Nutrition Information
Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 296 mg sodium.
Nutrition bonus: Vitamin C (110% daily value), Vitamin A (45% dv).
1/2 Carbohydrate Serving
STUFFED GRILLED TURKEY TENDERLOIN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 small turkey tenderloins, about 1/2 pound each
Nonstick vegetable spray
1 cup chopped onion
2 cloves garlic, minced
1 (4 oz) can chopped green chilies or jalapeno pepper, as desired
1/2 cup coarsely chopped cilantro
1 tsp olive oil
Cut deep pocket horizontally in side of each tenderloin, making sure
not to cut all the way through. Spray non-stick skillet with vegetable
spray. Saute onion and garlic until softened, about 3 minutes. Stir in
green chilies and cilantro. Stuff onion mixture into pockets in
tenderloins; secure with metal skewer or wooden picks. Brush
tenderloins lightly with oil. Grill, covered, over medium coals or
broil 6 inches from heat source 15 minutes per side or until
tenderloins are cooked through. Cut into 1/2-inch slices.
Serves 4 (1/2 tenderloin)
148 Calories, 2g Fat, 1g Fiber, 4g Carbs, 28g Protein, 177mg Sodium
NUTTY CARROT CAKE BARS
~Shared by Treva, NC
Ingredients:
Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup
sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely shredded carrot
3/4 cup chopped walnuts or pecans, toasted
1/3 cup refrigerated or frozen egg product, thawed, or 3 egg
whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk
Recipe Fluffy Cream Cheese Frosting (see recipe below)
Directions
1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with
foil, extending foil over the edges of the pan. Lightly coat foil with
nonstick cooking spray. Set aside.
2. In a medium bowl, combine all-purpose flour, whole wheat flour,
sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup
of the nuts, the eggs, oil, and milk. Stir just until combined. Spread
mixture evenly in the prepared pan.
3. Bake for 15 to 18 minutes or until a toothpick inserted near center
comes out clean. Cool bars in pan on a wire rack.
4. Using the edges of the foil, lift the uncut bars out of the pan.
Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the
remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.
Fluffy Cream Cheese Frosting: Thaw 1/2 cup frozen light whipped
topping. In a medium bowl, beat half of an 8-ounce package reduced-fat
cream cheese (Neufchatel), softened, with an electric mixer on medium
speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until
smooth. Fold whipped topping into cream cheese mixture.
*Sugar Substitutes: Use Sweet 'N Low® bulk or packets. Follow package
directions to use product amount equivalent to 1/2 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo.
Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5
To store: Layer bars between waxed paper in an airtight container.
Cover; seal. Store in the refrigerator for up to 3 days or freeze for
up to 3 months.
Nutrition Facts Per Serving:
Servings: 20 bars
Calories 121
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 64
Carbohydrate (g) 12
Fiber (g) 1
Protein (g) 3
Diabetic Exchanges
Other Carbohydrates (d.e.) 1
Fat (d.e.) 1
Source: Better Homes & Gardens Magazine
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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QUICK
PORK SAUTE WITH BLACKBERRIES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4 ounce) boneless pork loin chops, 1/2 inch thick,
trimmed of fat
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped shallot (1 large)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 cup port or brewed black tea
- 1/2 cup black currant nectar, blackberry or blueberry juice
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons water
- 1 cup fresh or frozen and thawed blackberries
- 2 teaspoons butter
DIRECTIONS
Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large
nonstick skillet over medium-high heat.
Add the pork and cook until browned and just cooked through, 2 to 3
minutes per side. Transfer to a plate. (Do not wash skillet.)
Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook,
stirring, for 30 seconds. Add port (or tea), black currant nectar (or
black berry or blueberry juice), broth and vinegar; bring to a boil,
scraping up any browned bits. Cook, stirring occasionally, for 5
minutes to reduce sauce and intensify flavor.
Mix cornstarch and water in a small bowl. Add to the sauce and stir
until lightly thickened. Reduce heat to low. Add blackberries and
butter. Simmer, stirring, just until the butter has melted. Return the
pork chops and any accumulated juices to the pan; turn to coat with
sauce. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264,
Fat: 8 g, Cholesterol: 57 mg, Carbohydrate: 18 g, Protein: 22 g, Fiber;
2 g, Sodium: 338 mg
Diabetic Exchanges: 1 Other Carbohydrate, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
HALIBUT PICANTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds halibut, striped bass or tilapia fillet, cut
into 4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt, or to taste - Freshly ground
pepper to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimentos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and
pepper.
Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon
cumin in a small bowl. Spoon over the fish.
Bake the fish until flaky and opaque in the center 12 to 15 minutes.
Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 188,
Fat: 5 g, Cholesterol: 45 mg, Carbohydrate: 3 g, Protein: 30 g, Fiber:
1 g, Sodium: 673 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
SAUTE OF CHICKEN WITH APPLES AND LEEKS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless, skinless chicken breast halves (1-1/4 pounds),
trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 large leeks, white parts only, washed and cut into
julienne strips (2 cups)
- 2 large cloves garlic, minced
- 1 tablespoon sugar
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1/4 cup cider vinegar
- 2 firm tart apples, such as York or Granny Smith, peeled,
cored and thinly sliced
- 1 cup reduced-sodium chicken broth
DIRECTIONS
Place chicken breasts between 2 sheets of plastic wrap. Use a rolling
pin or a small heavy pot to pound them to a thickness of 1/2 inch.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Season the chicken breasts with salt and pepper and add to the
pan. Cook until browned on both sides, 4 to 5 minutes per side.
Transfer to a plate and keep warm.
Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and
leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add
garlic, sugar and rosemary and cook until fragrant, about 2 minutes
more. Increase the heat to medium-high, stir in vinegar and
cook until most of the liquid has evaporated.
Add apples and broth and cook, stirring once or twice, until the apples
are tender, about 3 minutes. Reduce the heat to low and return the
chicken and any juices to the pan. Simmer gently until the chicken is
heated through. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 239,
Fat: 5 g, Cholesterol: 67 mg, Carbohydrate: 20 g, Protein: 28 g, Fiber:
2 g, Sodium: 256 mg
Diabetic Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat
Source:
The
Eating Well Diabetes Cookbook
MEXICAN TUNA SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings (about 1 cup each)
INGREDIENTS
- 1 (6 ounce) can chunk light tuna in water, drained and
flaked
- 1 green bell pepper, minced
- 2 scallions, minced
- 1/4 cup prepared green salsa
- 6 pimiento-stuffed green olives, chopped
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Freshly ground pepper to taste
DIRECTIONS
Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime
juice and cumin in a medium bowl. Mix with a fork; season with pepper.
Nutritional Information Per Serving (about 1 cup each): Calories: 192,
Fat: 8 g, Cholesterol: 31 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber:
2 g, Sodium: 841 mg
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)
Source:
The
Eating Well Diabetes Cookbook
PORK, SWEET POTATO & PINEAPPLE STEW
~Shared by Mary S., Nashville, TN
Yield: 6 servings (1-1/4 cups each)
INGREDIENTS
- 12 ounces pork tenderloin, trimmed of fat
- 4 cups water
- 2 small onions, 1 halved, 1 sliced
- 4 cloves garlic, 2 whole, 2 minced
- 3 black peppercorns
- 1/2 teaspoon salt, or to taste
- 1 teaspoon extra-virgin olive oil
- 2 (28 ounce) cans whole tomatoes, drained and chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch chunks
- 1-1/2 tablespoons raisins
- 1 tablespoon sugar
- 1/2 teaspoon adobo sauce from canned chipotle peppers or
chile-garlic paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- Pinch of ground cloves
- 1 cup diced fresh pineapple
- 8 green olives, pitted and coarsely chopped
- 1/4 cup chopped fresh cilantro
DIRECTIONS
Combine pork, water, halved onion, whole garlic, peppercorns and 1/4
teaspoon salt in a large saucepan. Bring to a simmer; cook, partially
covered, over low heat until the pork is no longer pink inside, 30 to
40 minutes.
Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion
and cook, stirring frequently, until softened, 4 to 5 minutes. Add
remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato,
raisins, sugar, adobo sauce (or chili paste), cinnamon, oregano and
cloves.
Bring to a simmer; cover and cook, stirring occasionally, until the
sweet potato is just tender, about 15 minutes.
Transfer the pork to a cutting board and cut into 1/2-inch pieces.
Strain the cooking liquid through a fine sieve, reserving 3/4 cup.
(Refrigerate or freeze extra broth for another use.)
Add the pork, 3/4 cup cooking liquid, pineapple and olives to the
vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in
cilantro.
Nutritional Information Per Serving (1-1/4 cups each): Calories: 201,
Fat: 4 g, Cholesterol: 45 mg, Carbohydrate: 23 g, Protein: 19 g, Fiber:
4 g, Sodium: 321
Diabetic Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat
Source:
The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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LONDONER'S
EGG SANDWICH
~Shared by Jim D., WA
Makes 1 serving
Ingredients
1 tablespoon reduced-fat cream cheese
1 teaspoon whole-grain mustard
½ teaspoon chopped fresh dill
2 slices thin whole-grain rye bread, toasted
1 large hard-boiled egg, sliced
2 tomato slices
Pinch each salt and pepper
Instructions
Mix together cream cheese, mustard and 1/2 teaspoon chopped dill.
Spread the mixture over toasted bread. Top one slice with egg, tomato
and salt and pepper. Cover with the other slice of bread.
Nutrition Information
Per serving: 258 calories; 10 g fat (4 g sat, 3 g mono); 220 mg
cholesterol; 29 g carbohydrate; 13 g protein; 3 g fiber; 703 mg sodium;
203 mg potassium.
Nutrition bonus: Selenium (46% daily value), Folate (19% dv), Iron (15%
dv).
2 Carbohydrate Servings
SAUSAGE STUFFED CORNISH HENS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Prep: 10 mins - Total: 1 hr 35 mins
1/2 lb. bulk pork sausage
1/4 lb. mushrooms, sliced
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
1/4 cup grated carrot
1 cup hot water
2 Cornish game hens (1 to 1-1/2 lb. each)*
2 Tbsp. apple jelly
Brown sausage with mushrooms in skillet; drain. Mix in stuffing mix,
carrot and hot water. Rinse hens with cold water; pat dry.
Spoon stuffing into cavities. Close openings with skewers. Place birds,
breast side up, in shallow roasting pan. Brush with oil.
Roast in oven at 350°F for 1 hour. Spoon jelly over hens. Bake an
additional 10 minutes. Place any remaining stuffing in baking dish;
cover. Bake with hens during last 20 minutes of baking time.
Makes 2 servings
*Great Substitute: Substitute 1 roasting chicken (4 to 5 lb.) for
Cornish hens; roast 1-1/2 hours before topping with jelly. Continue as
directed.
CHICKEN CURRY
~Shared by Maggie, TX
1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley
Heat butter in a heavy skillet over medium-high heat until foam from
butter subsides. Add chicken strips and cook until browned. Add cumin,
coriander, ginger, red-pepper flakes (if using) and garlic and cook,
stirring occasionally, 2 minutes. Add chicken stock and bring to a
boil. Reduce heat to medium-low; simmer, stirring occasionally, 5
minutes. Slowly add heavy cream and simmer (do not let mixture come to
a boil) until heated through, 3 minutes. Transfer chicken and sauce to
a serving plate. Garnish with cilantro.
Serves 2
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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STRING
CHEESE STICKS
Dip these in pizza sauce, salsa, or spaghetti sauce that has been
warmed. Extra special since they're baked, not fried.
2 1/4 cups Bisquick baking mix
2/3 cup milk
8 sticks mozzarella string cheese
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1. Stir Bisquick and milk until soft dough forms and then beat 30
seconds with a spoon.
2. Place dough on flat surface that has been sprinkled with dry
bisquick mix.
3. Roll the dough around to coat it and knead 10-12 times.
4. Roll the dough to 1/4" thick.
5. Cut into 8 rectangles about 6x2 each.
6. Put cheese sticks onto each dough cut-out, and roll the dough around
it.
7. Pinch edge into roll to seal, seal edges and gently roll back and
forth to further seal.
8. Place sticks on ungreased cookie sheet.
9. Bake at 450 degrees for 8-10 minutes or until golden brown.
10. Mix butter and garlic and brush it over the cheese sticks once you
remove them from the oven.
Serving Size 1 (84g)
Recipe makes 8 servings
Calories 242 (Calories from Fat 107)
Amount Per Serving
Total Fat 11.9g
Saturated Fat 5.6g
Monounsaturated Fat 4.8g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 25mg
Sodium 626mg
Potassium 110mg
Total Carbohydrate 23.2g
Dietary Fiber 0.7g
Sugars 4.3g
Source: Betty Crocker Quick & Easy
MUFFIN FRITTATAS
Prep Time: 10 minutes
Cook Time: 20 to 22 minutes
Makes: 6 servings
6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion
1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl
until blended. ADD cheese, zucchini, bell pepper and onion; mix well.
SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
2. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5
minutes. REMOVE from cups; serve warm.
* Muffin frittatas are great as an appetizer as well as for breakfast.
* Quick breakfast solution: Bake muffin frittatas the night before and
refrigerate. Quickly re-warm in the microwave in the morning.
* Lighter Option: Recipe can be made with reduced-fat cheese, if
desired.
Nutrition Info:
calories: 163
total fat: 12g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 233mg
sodium: 294mg
carbohydrates: 3g
dietary fiber: 0g
protein: 12g
vitamin A: 696.2IU
vitamin D: 28.5IU
folate: 35.9mcg
calcium: 189.9mg
iron: 1.1mg
choline: 134.0mg
Excellent Source: protein and choline
Good Source: vitamin A and calcium
Source: Incredible
Edible Egg
WONTON SOUP
1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced
Heat a large nonstick skillet over medium-high heat until hot. Add
ground pork and brown until no longer pink. Add chopped shrimp, ginger
root, soy sauce and cilantro and continue cooking 3-5 minutes or until
shrimp is no longer opaque. Cool slightly.
Place a small amount of water in a bowl to use for sealing wontons.
Place 1 teaspoon filling in the center of each wonton wrapper. Moisten
edges with water, fold top corner of wonton wrapper over filling and
press firmly to seal. (Don't add too much filling or wontons will be
difficult to fold. Folded wonton resembles a triangle.)
Hold filled wonton by the tip of the triangle with the longest side
down. Gently wrap corners around filling, moisten with water and gently
pinch to seal. (It may take a couple tries to get this right...
finished wonton resembles a "nurses hat.") Set wontons aside on a plate
and continue with remaining wontons.
Place broth in a large pot and bring to a light boil. Add wontons
individually and cook until they float, about 1 or 2 minutes. Add green
onion and serve.
Makes 6 Servings
Serving Size: 4 wontons and 8 ounces broth
Nutrients per serving:
Calories: 178
Total fat: 3 grams (15% of calories)
Saturated fat: 1 gram
Cholesterol: 40 mg
Sodium: 662 mg
Carbohydrate: 21 grams (42% of calories)
Protein: 21 grams (43% of calories)
Dietary fiber: 1 gram
SPICY BAKED RICE
1 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
3 cups cooked long grain rice
14-1/2 oz. can stewed tomatoes
1-1/2 cups tomato juice
1 tsp. salt
1 tsp. chili powder
1 tsp. ground mustard
1 tsp. dried oregano
1/2 tsp. hot pepper sauce
1 cup (4 oz.) shredded cheddar cheese
In a skillet, cook beef, green pepper and onion over medium heat until
meat is no longer pink; drain. Add the next 8 ingredients. Transfer to
a greased 2-quart baking dish. Cover and bake at 350 for 35 minutes.
Uncover and sprinkle with cheese. Bake 10 minutes longer or until the
cheese is melted. Yield: 4-6 servings.
Make Spicy Baked Rice as hot or as mild as you'd like. For extra zest,
use Mexican-style stewed tomatoes. If you prefer a little less heat,
omit the hot pepper sauce.
Source: Taste of Home Ground Beef Cookbook
BUTTERMILK POTROAST
2 Tbs. Dijon mustard
1 boneless beef chuck roast (about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk
Spread mustard over roast; place in a Dutch oven. Sprinkle with soup
mix and pepper. Arrange vegetables around roast; pour buttermilk over
the top. Cover and bake at 350 for 2-1/4 to 2-3/4 hours or until meat
and vegetables are tender. Transfer meat and vegetables to platter and
keep warm. Skim fat from drippings; bring to a boil. Cook until liquid
is reduced to 1 cup; serve with beef and vegettables.
Yield: 8 servings.
Source: Taste of Home (magazine)
CAULIFLOWER SALAD
1 cauliflower, cored
1/2 cup olive oil
2 tsp. garlic, minced
3 Tbs. red wine vinegar
1/2 cup black olives, cured, diced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
3 Tbs. capers (in brine), drained
Separate the cauliflower into small florets. Rinse well in cold water
and drain. In a large pot of boiling salted water, cook the florets
until al dente, about 5 minutes. Drain and place them on a towel to
drain. Pour the olive oil over the cauliflower and toss to coat well.
Add all the remaining ingredients and toss to mix well. Let the salad
marinate for several hours at room temperature, stirring occasionally,
before serving.
Yield: 6 servings.
APPLE CINNAMON MUFFINS
1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1 egg
1/3 cup orange juice
1/4 cup butter, melted
2 cups chopped peeled tart apples
In a large bowl, combine the flour, sugar, baking soda, baking powder,
and cinnamon. Set aside. Beat the egg.
Add the orange juice and the butter. Stir into the dry
ingredients just until moistened. The Batter Will Be
Thick. Fold in the apples. Fill the greased or
paper-lined muffin cups two-thirds full. Bake at 350 F for
20-25 minutes or until the muffins test done.
Source: Taste Of Home
COUNTRY SAUSAGE MACARONI AND CHEESE
Makes 6 to 8 servings
Ingredients
1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan
cheese
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until
browned. Drain on paper towels. Combine milk, processed cheese and
mustard in medium saucepan; cook and stir over low heat until cheese
melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms,
green onions and cayenne pepper. Remove from heat. Cook macaroni
according to package directions; drain. Combine hot macaroni and cheese
mixture in large bowl; toss until well coated. Spoon into greased
shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir;
sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let
stand 10 minutes before serving. Refrigerate leftovers.
Source: Bob Evans®
PECAN CRISPS
1-3/4 cups flour
1/4 tsp. salt
3/4 cup butter
2/3 cup sugar
1 egg
1 tsp. vanilla
1/2 cup finely chopped pecans
Combine flour and salt. Beat butter for 30 seconds. Add sugar, beat
until fluffy. Add egg and vanilla, beat well. Add dry ingredients, beat
until well blended. Cover, chill 30 to 60 minutes. Wrap in waxed paper,
chill several hours or overnight. Cut into 1/4-inch slices. Place on
ungreased cookie sheet. Bake at 350 for 10 to 12 minutes or until done.
Remove to wire rack, cool.
Source: Rec.food.recipes
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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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