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A
to Z
Recipes
June 16, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I hope this finds you well. There's been bad weather, flooding, and
other major crisis happening in our fair nation. Just about all of us
knows someone who has been affected. I feel fortunate that we've been
spared in my part of Texas, and our coast has not been hit by the oil
spill. One hurricane or major tropical storm can change all that,
though.
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.
I totally love the recipes in today's issue. My thanks to all who
shared a recipe or other goodie shown here. Sharing is what its all
about!
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 Shirley, Bellingham, WA
Let's put the seniors in jail, and the criminals in a nursing home.
This way the seniors would have access to showers, hobbies, and walks,
they'd receive unlimited free prescriptions, dental and medical
treatment , wheel chairs, etc. and they'd receive money instead of
paying it out. They would have constant video monitoring, so they could
be helped instantly, if they fell, or needed assistance. Bedding would
be washed twice a week, and all clothing would be ironed and returned
to them. A guard would check on them every 20 minutes, and bring their
meals and snacks to their cell. They would have family visits in a
suite built for that purpose. They would have access to a library,
weight room, spiritual counseling, pool, and education. Simple
clothing , shoes, slippers, P.J.'s and legal aid would be free, on
request. Private, secure rooms for all, with an exercise outdoor yard,
with gardens. Each senior could have a P.C. a T.V. radio, and daily
phone calls. There would be a board of directors, to hear complaints,
and the guards would have a code of conduct, that would be strictly
adhered to.
The "criminals" would get cold food, be left all alone, and
unsupervised. Lights off at 8pm, and showers once a week. Live in a
tiny room, and pay $5000.00 per month and have no hope of ever getting
out. Justice for all.
Get free shipping AND a $25 Restaurant.com
gift certificate with your $25 order!
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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Installing
Love
~Shared by Rusty, Leesburg, FL
Tech Support: Yes, how can I help you?
Customer: Well, after much consideration, I've
decided to install Love. Can you guide me through the
process?
Tech Support: Yes. I can help you. Are you ready to proceed?
Customer: Well, I'm not very technical, but I think I'm
ready. What do I do first?
Tech Support: The first step is to open your Heart. Have you
located your Heart?
Customer: Yes, but there are several other programs running now. Is it
okay to install Love while they are Running?
Tech Support: What programs are running?
Customer: Let's see, I have Past Hurt, Low Self-Esteem,
Grudge and Resentment running right now.
TechSupport: No problem, Love will gradually erase
Past Hurt from your current operating system. It may remain in your
permanent memory but it will no longer Disrupt other programs. Love
will eventually override Low Self-Esteem with a module of its own
called High Self-Esteem. However, you have to completely turn off
Grudge and Resentment. Those programs prevent Love from being properly
installed. Can you turn those off?
Customer: I don't know how to turn them off. Can you tell me
how?
Tech Support: With pleasure. Go to your start menu and invoke
Forgiveness. Do this as many times as necessary until Grudge and
Resentment have been completely erased.
Customer: Okay, done! Love has started installing itself. Is
that normal?
Tech Support: Yes, but remember that you have only the base
program. You need to begin connecting to other
Hearts in order to get the upgrades.
Customer: Oops! I have an error message already. It says,
"Error - Program not running on internal components." What should I do?
Tech Support: Don't worry. It means that the Love program is
set up to run on Internal Hearts, but has not yet been run on your
Heart. In non-technical terms, it simply means you have to Love
yourself before you can Love others.
Customer: So, what should I do?
Tech Support: Pull down Self-Acceptance; then click on the
following files: Forgive-Self; Realize Your Worth;
and Acknowledge your Limitations.
Customer: Okay, done.
Tech Support: Now, copy them to the "My Heart" directory. The
system will overwrite any conflicting files and begin patching faulty
programming. Also, you need to delete Verbose Self-Criticism
from all directories and empty your Recycle Bin to make sure it is
completely gone and never comes back.
Customer: Got it. Hey! My heart is filling up with new files.
Smile is playing on my monitor and Peace and
Contentment are copying themselves all over My
Heart. Is this normal?
Tech Support: Sometimes. For others it takes awhile, but
eventually everything gets it at the proper time.
So Love is installed and running. One more thing
before we hang up. Love is Freeware. Be sure to give it and its various
modules to everyone you meet. They will in turn share it with others
and return some cool modules back to you.
Customer: Thank you so much.
Please send this to everyone you know.... but if you decide to delete
it, that is okay, too - love is not based on emails.
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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6
FOODS
THAT WILL KEEP YOU FULL AND HELP YOU LOSE WEIGHT
1. Eggs: A recent study found that women who ate two eggs at least five
times a week lost 65% more weight than dieters who didn't.
2. Almonds: A recent study found that after six months, dieters whose
eating plan included almonds lost 63% more weight and 50% more body fat
than dieters whose plan didn't include almonds.
3. Avocados: Avocados aren't fat-free, but they're loaded
with nutrients and a few slices will help make a salad or sandwich much
more satisfying.
4. Apples: A recent study found that people who at an apple before
every meal lost 40% more weight than those who didn't.
5. Oatmeal: Oatmeal has lots of soluble fiber, which slows digestion
and keeps you full for hours. Meanwhile, one study found that
people who had oatmeal for breakfast and walked 15 to 30 minutes every
day lost about TEN pounds in 12 weeks.
6. Peanut butter: Peanuts and peanut butter are high in
monounsaturated fats, which help fend off cravings, and research has
shown that, overall, people who snack on peanuts or peanut butter lose
more weight than those who don't.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "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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To
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LAUGH
A
LITTLE EVERY DAY....
~Shared by Treva, NC
There's always a lot to be thankful for if you take time to look for
it. For example I am sitting here right now thinking how nice it is
that wrinkles don't hurt.
Even when opportunity knocks, you still have
to get off your
a$$ and open the door.
~Shared by Deborah, Denton, TX (Also shared,
in part, by Mary
in Montreal and Pat in Florida)
1. I think part of a best friend's job should be to immediately clear
your computer history if you die.
2. Nothing sucks more than that moment ... during an argument ... when
you realize you're wrong.
3. I totally take back all those times I didn't want to take a nap when
I was younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet?
6. Was the learning curve really necessary?
7. Map Quest really needs to start their directions on #5. I'm pretty
sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how the
person died.
9. I can't remember the last time I wasn't at least kind of tired.
10. Bad decisions make the greatest stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything productive
for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue Ray? I
don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page research paper that I
swear I did not make any changes to.
14. "Do not machine wash or tumble dry" really means I will never, ever
wash this again - ever.
15. I hate when I just miss a call by the last ring (Hello? Hello? Damn
it!), but when I immediately call back, it rings nine times and goes to
voice mail. What did you do after I didn't answer? Drop the phone and
run away?
16. I hate leaving my house confident and looking good and then not
seeing anyone of importance the entire day. What a waste.
17. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
18. I think the freezer deserves a light as well.
19. I disagree with Kay Jewelers. I would bet on any given Friday or
Saturday night more kisses begin with Miller Lite than Kay.
21. Sometimes, I'll watch a movie that I watched when I was younger and
suddenly realize I had no idea what the hell was going on when I first
saw it.
22. I would rather try to carry 10 plastic grocery bags in each hand
than take 2 trips to bring my groceries in.
23. The only time I look forward to a red light is when I'm trying to
finish a text.
24. I have a hard time deciphering the fine line between boredom and
hunger.
25. How many times is it appropriate to say "What?" before you just nod
and smile because you still didn't hear or understand a word they said?
26. I love the sense of camaraderie when an entire line of cars team up
to prevent a dick from cutting in at the front. Stay strong, brothers
and sisters!
27. Shirts get dirty. Underwear gets dirty. Pants? Pants never get
dirty, and you can wear them forever.
28. Is it just me or do high school kids get dumber & dumber
every year?
29. There's no worse feeling than that millisecond you're sure you are
going to die after leaning your chair back a little too far.
30. As a driver I hate pedestrians, and as a pedestrian I hate drivers,
but no matter what the mode of transportation, I always hate
unicyclists.
31. Sometimes I'll look down at my watch 3 consecutive times and still
not know what time it is.
32. Even under ideal conditions people have trouble locating their car
keys in a pocket, finding their cell phone, and Pinning the Tail on the
Donkey - but I'd bet my a$$ everyone can find and push the snooze
button from 3 feet away, in about 1.7 seconds, eyes closed, first time,
every time!
~Author Unknown
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe:
Rhubarb Custard Pie
Originally shared by: Carol, NY
Reviewer: Patricia, Charlevoix, MI
Date posted: September 13,
2006
How I love the archive
section - I was asked to make a rhubarb pie for the special
needs picnic - don't like rhubarb, have never made a pie. Found the
following recipe in the archives and gave it a try. Everyone raved
about it, now want another, but this time with strawberries. Have to
admit I misread the recipe and only put in two cups of rhubarb, instead
of the four indicated, but the pie shell was filled to the brim. Thank
you, Carol.
~Patricia, Charlevoix, MI
RHUBARB CUSTARD PIE
~Submitted by Carol, NY
This is from the original 1950's Betty Crocker cookbook.
3 eggs, slightly beaten
3 tbs milk
2 cups sugar
4 tbs flour
1/2 tsp nutmeg
4 cups cut-up rhubarb
Pastry lined pie pan, and enough crust for top
Beat eggs and milk together. Combine sugar, flour and nutmeg. Mix into
egg-milk mixture. Add rhubarb and mix well. Pour into pastry lined pie
pan. Dot top with bits of butter. Moisten edges, place top crust on and
seal. Bake at 400 ° for 50-60 minutes until golden brown. Cool and
serve with vanilla ice cream.
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:
EASY
BOILED CRAWFISH
~Shared by Johnny, LA
Crawfish boils are usually held outdoors in Louisiana. With
this scaled-down recipe, you can make it in the kitchen. Some
of the fun of boiling crawfish is personalizing your boil by adding
favorites accompaniments such as artichokes, mushrooms, sausage, even
broccoli.
Makes 6 to 8 servings.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
12 pounds live crawfish
8 quarts water
1 package (1 pound) Zatarain's® Crawfish, Shrimp
& Crab Boil
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
Directions
1. Pour live crawfish into a washtub or ice chest; cover with
water. Drain. Repeat 3 to 4 times until crawfish
are clean. Drain. Discard any dead crawfish and
debris.
2. Mix 8 quarts water, Crab Boil, onion and garlic in large
(20-quart) stockpot. Bring to boil on high heat; boil 5
minutes. Add potatoes; boil 5 minutes. Add crawfish
and corn; return to boil. Cover and cook 2 minutes.
3. Turn off heat and let stand 20 minutes. Add
about 6 to 8 cups ice to stockpot; let stand 20 minutes to
cool. Drain and serve.
BANANA SPLIT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups graham cracker crumbs
stick oleo, melted
1/2 cup chopped pecans
2 (8 ounce) packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
Cherries
Chopped Pecans
Combine crumbs, oleo and pecans. Pat in a 9 x 13 inch pan. Let chill 30
minutes. Cream the cheese and sugar. Spread over crust. Layer the
pineapple, jam and bananas over cream cheese layer. Top with Cool Whip.
Sprinkle cherries and chopped pecans on top. Refrigerate.
EASY QUILT CAKE
~Shared by Treva, NC
I got this from a friend and haven't tried it yet; but, it looks
interesting.
Red, white, blue . . . and delicious! Our show stopping quilt cake only
looks complicated: you start with a mix and then use packaged frosting
to decorate. This cake will be the star of your cookout!
PREP: 2 hours plus cooling
BAKE: About 40 minutes
MAKES: 24 servings
Ingredients:
2 packages (16 ounces each) pound-cake mix
1/2 (14-ounce) package white candy melts (1 heaping cup)*
3 tablespoons light corn syrup
Blue and red food-color pastes
2 containers (16 ounces each) vanilla frosting
Cornstarch
Special Equipment:
3 decorating bags
3 couplers
1 small smooth basket-weave tip (1/4-inch opening)
1 small writing tip (1/16-inch opening)
1 medium writing tip (1/4-inch opening)
1 medium star-shaped cookie cutter (about 2 1/4 inches)
1 small star-shaped cookie cutter (about 1 1/4 inches)
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 13" by 9" metal
baking pan.
2. Prepare cake mixes as labels direct, using 1 large bowl. Spread
batter evenly in prepared pan. Bake cake 40 to 45 minutes or until
toothpick inserted in center of cake comes out clean. Cool cake in pan
15 minutes. Invert cake onto wire rack to cool completely.
3. Meanwhile, prepare candy clay: In 2-cup glass measure or small
microwave-safe bowl, microwave candy melts on Medium (50 percent power)
1 minute; stir. Microwave 10 seconds longer; stir until smooth. Stir in
corn syrup until blended. Transfer half of candy clay to sheet of waxed
paper. Knead blue food-color paste into candy clay in bowl to tint
royal blue; transfer to another sheet of waxed paper. Let stand at room
temperature, uncovered, to dry while decorating cake.
4. Tint 1 cup frosting bright red; spoon into decorating bag fitted
with coupler and basket-weave tip. Tint 1/2 cup frosting royal blue;
spoon into another decorating bag fitted with coupler. Spoon 1/2 cup
white frosting into another decorating bag fitted with coupler. Place
each decorating bag in a plastic bag until ready to use, to prevent
frosting from drying out. Reserve remaining white frosting.
5. Place cake on tray with long side facing you. With toothpick, score
grid of 9 rectangles (about 4" by 2 3/4" each) on top of cake. Spread
reserved white frosting on sides of cake.
6. Pipe red frosting in horizontal rows to cover upper left rectangle.
Repeat to cover alternating rectangles (5 rectangles in all). Remove
basket-weave tip from bag of red frosting; wash and dry. Attach tip to
bag with blue frosting; use to pipe horizontal rows to cover remaining
4 rectangles. Remove basket-weave tip; wash and dry. Attach tip to bag
with white frosting; use to pipe 6 horizontal stripes on top of each
rectangle with red frosting, leaving a red stripe at top and bottom of
rectangle.
7. Remove basket-weave tip from bag of white frosting and attach small
writing tip. Use to pipe thin stitching lines between rectangles and
around top edge of cake. Attach medium writing tip to bag with red
frosting; use to pipe a row of 1/4-inch beads around bottom edge of
cake.
8. Roll white candy clay between 2 sheets waxed paper (very lightly
dusted with cornstarch to prevent sticking) to 1/8-inch thickness. With
medium star-shaped cookie cutter, cut out 4 stars. Roll blue candy clay
as above. With small star-shaped cutter, cut out 20 stars. If stars are
too soft to handle, set aside at room temperature to firm slightly.
9. Place a white star in center of each blue rectangle. Place blue
stars along sides of cake.
Each serving: About 380 calories, 3 g protein, 64 g carbohydrate, 13 g
total fat (6 g saturated), 0 g fiber, 37 mg cholesterol, 195 mg sodium.
*Available in stores where cake-decorating supplies are sold
Source: Good
Housekeeping
CHOCOLATE COVERED OREO COOKIES
~Shared by Barb C., Chula Vista, CA
Ingredients:
One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)
Directions:
Take cookies and place them in a food processor and process until fine.
Add cream cheese and process until combined. Roll into small balls and
freeze for 15-20 minutes. Slowly melt chocolate chips or milk
chocolate. Using a toothpick dip each ball into the chocolate and place
on a cookie sheet until cooled completely. Store tightly closed.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
SPANAKORIZO
Traditional Greek Spinach & Rice
~Shared by Linda H., Rosharon, TX
This is the traditional recipe for this delicious dish that is a
warming and hearty meal in itself or it can be served as a side dish
with a light entree. Try topping with a sprinkle of crumbled feta.
2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)
In a stock pot, sauté the chopped spring onion in the oil over medium
heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook
until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of
water, bring to a boil, and cook for 15 minutes, stirring occasionally.
Stir in lemon juice and salt, cook for another 5 minutes and remove
from heat. Stir, cover, and let sit for 20 minutes until the dish
"melds."
Serve with wedges of lemon and freshly ground pepper.
Source: Nancy Gaifyllia, for About.com
GREEK LAMB SKEWERS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Serves 4
INGREDIENTS
1 1/2 lb. diced lean lamb
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh oregano leaves
DIRECTIONS
Marinate diced lamb in combined lemon juice, oil, garlic and oregano
for 1 - 12 hours.
Prepare a fire in a grill to a high heat. (For wood or charcoal
barbecues, heat to glowing coals. There must be no flames.)
Thread diced lamb onto metal skewers, reserving marinade to use as a
baste. Cook, turning and basting occasionally, for about 8 minutes, or
until sealed, well browned and done to your liking.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 267 Fat. Total: 12g Carbohydrates, Total: 2g
Cholesterol: 112mg Sodium: 109mg Protein: 35g
Fiber: 0g % Cal. from Fat: 40% Fat, Saturated: 0g
Source: The Barbecue Cookbook
STARS AND STRIPES GRAND FINALE CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pints fresh strawberries, hulled and sliced
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of
gelatin in a bowl. Set aside at room temperature to allow the juices to
develop and the sugar and gelatin to dissolve, about 15 minutes. Heat
in the microwave for 2 minutes on full power, or until gelatin has
dissolved. Stir to blend in the gelatin and then mix in the remaining
strawberries.
In a separate bowl, mash 1 cup of the blue berries with the back of a
fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at
room temperature to allow the juices to develop and the sugar and
gelatin to dissolve. Heat in the microwave for about 2 minutes to melt
the gelatin, then stir to blend. Mix in the remaining blueberries.
Cover the bottom and sides of a springform or a tall, removable bottom
tube pan tightly with aluminum foil to keep the juices from seeping
out.
Pour all of the strawberry mixture into the bottom of the cake pan,
cover completely with slices of angel food cake, tearing or cutting
pieces to fit in a tight layer. Spread 1 container of whipped topping
over the first cake layer. Make a second layer of angel food cake, like
the first, and pour the blueberry mixture evenly over the top. Arrange
the angel food cake in a third layer on top of the blueberries, spread
the remaining container of whipped topping on top. Finish the dessert
with a final layer of angel food cake.
The layered cake will be higher than the edges of your pan. Carefully
lay a large piece of aluminum foil over the cake and place a baking
sheet on top. Invert the cake, press the cake firmly onto the baking
sheet. Weigh down the mold, using pie weights or bags of dry beans or
rice; refrigerate 8 hours, or overnight.
Soak a kitchen towel in very hot water, wring out excess water, and
wrap the towel around the cake pan; let stand for 1 minute. Remove the
towel. Holding the pan and plate together, shake the cake back and
forth to release it from the sides of the pan. Open the springform ring
carefully, or pull back the sides of the tube pan. Do not force the
cake to release. If it continues to stick, repeat the procedure with
the hot towel.
THAI SWEET CHILI SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Makes a little over a cup.
3 large garlic cloves, peeled
2 red Jalapeño peppers, seeded (Your mileage may vary, so adjust the
heat accordingly. Keep in mind, however, that the heat is the strongest
the day you make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator. I usually start off with more pepper
than I would like and let the sauce sit in the fridge for a couple of
days before I use it. This sauce keeps for a long time, and after a
couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water
In the blender, purée together all the ingredients, except for the last
two.
Transfer the mixture to a saucepan and bring to a boil over medium-high
heat. Simmer over medium heat until mixture thickens up a bit and the
garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the
cornstarch mixture and continue to simmer one more minute. The
cornstarch will help the sauce to thicken slightly thereby causing nice
suspension of the garlic-pepper bits; otherwise, you get a thin sauce
with all the little pieces floating at the top.
Let cool completely before storing in a glass jar and refrigerate.
Source: shesimmers.com
SEAFOOD PROVENCALE
(Microwave)
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons salad oil
3 garlic cloves, minced
2 carrots, sliced
1 large onion, sliced
1 medium zucchini, thickly sliced
1 28-ounce can tomatoes
1 8-ounce bottle clam juice
3/4 teaspoon thyme or oregano
1 pound cod or other fish fillet
½ pound medium shrimp, shelled and deveined
In a 3-quart casserole, cook salad oil, garlic, onion and zucchini,
covered, on HIGH 12 to 14 minutes until tender, stirring
occasionally. Stir in tomatoes with their liquid, calm juice,
thyme, salt and pepper to taste. Cook, covered, on HIGH 4 to
5 minutes until mixture begins to boil, stirring halfway through
cooking.
Cut fish fillets crosswise in half; arrange in center of
casserole. Arrange shrimp in circles around edge of dish with
tails toward center. Cook covered, on HIGH a4 to 6 minutes
until fish is opaque and flakes easily when tested with a fork and
shrimp turn pink; rotate dish halfway through cooking.
Makes 6 servings.
TRIPLE BI-PASS
~Shared by Johnny, LA
Note from Maggie: Johnny and I were
talking about
this recipe. We agree it is a keeper and think adding some jalapenos
to the meat mix is essential. I say add a slice of cheddar cheese to
the roll. YUM!
Yield 6 servings
Ingredients
1 1/2 pounds ground beef
1 egg, beaten
1/2 cup chopped onion
salt and pepper to taste
1 tablespoon red pepper flakes, or to taste
6 hot dogs
1 pound sliced bacon
toothpicks
2 cups barbecue sauce, your choice
6 hoagie rolls, split lengthwise
Directions
1. Preheat an outdoor grill for medium heat. Pour barbeque sauce into a
square baking dish, and set aside.
2. In a medium bowl, stir together the ground beef, egg, onion, salt,
pepper, and red pepper flakes using your hands. Pack enough meat around
each hot dog to completely cover it, but not too thick. Wrap 2 slices
of bacon around each beef covered hot dog, and secure with toothpicks.
3. Lightly oil the grilling surface, and place the bacon-wrapped
hamburger covered hot dogs on the grill. Cook for about 10 minutes,
turning occasionally - but carefully, until the beef is cooked through
and bacon is nicely browned. Remove from the grill, and roll in the
dish of barbeque sauce to coat. Remove toothpicks, and serve on hoagie
rolls.
ORIENTAL CHOP SUEY
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork (cubes)
1 lb. veal (cubes)
1/2 c. chopped onions
2 c. celery, finely chopped
2 Tbsp. molasses
1 (8 oz.) can water chestnuts, thinly sliced
2 Tbsp. brown sugar
1/4 c. soy sauce
1 tsp. salt
1 can bean sprouts (No. 2)
1/4 tsp. pepper
2 Tbsp. cornstarch
1/4 c. water
Brown pork and veal in 3 quart saucepan, stirring occasionally. Add
vegetables, brown sugar, molasses, soy sauce and seasonings. Mix well.
Cover. Place on medium heat until cover is too hot to touch (3 to 5
minutes). Reduce heat to low and simmer 25 to 30 minutes. Add bean
sprouts and mix well. Simmer and thicken with cornstarch and water to
the desired consistency. Serve with rice or chow mein noodles.
CHICKEN AND NOODLES CASSEROLE
~Shared by Treva, NC
4 chicken breasts cooked and cut into bit sized pieces
1 can cream of chicken soup
2 stalks celery, diced
1/4 c. Chopped onion
1/2 c. Chopped almonds
1-2 c. Grated longhorn cheese
8 oz. Cooked egg noodles
Mix all ingredients together and bake in 350 degree oven for about 20
minutes.
SHRIMP FLORENTINE CASSEROLE
~Shared by Barb C., Chula Vista, CA
Serving Size: 6
1/2 pound butter
2 tablespoons flour
1 small onion -- chopped
1 teaspoon Worcestershire sauce
Pinch of thyme
1/2 pint whipping cream
1 cup cheddar cheese -- grated
Jigger of white wine
1/4 pound mushrooms -- thinly sliced
2 teaspoons butter
1 package frozen spinach -- drained
1 pound medium shrimp -- deveined
Croutons
Melt 1/2 lb butter, add flour, onion and blend. Sprinkle with
Worcestershire and pinch of thyme. Slowly add whipping cream and Grated
cheese.
Blend in wine, Set aside cream sauce. Saute mushrooms in 2 t butter.
Set aside. Place spinach in bottom of casserole dish. Place shrimp on
Top of spinach.
Place sauteed mushrooms on top of shrimp. Pour sauce over all. Place
Croutons on top of sauce. Bake covered at 300 for 20 minutes. May Serve
with rice.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
STUFFED PASTA SHELLS ALFREDO
~Shared by Linda H., Rosharon, TX
15 oz. chopped spinach, cooked & well-drained
1/4 medium onion, chopped
1/2 C. grated Swiss cheese
1/2 t. seasoned salt
1/8 t. cayenne pepper
4 eggs
1/2 C. heavy cream
1 t. olive oil
24 jumbo pasta shells
6 T. unsalted butter
1 & 1/2 C. heavy cream
1 C. Parmesan cheese
1/2 t. nutmeg
In a food processor, add the chopped spinach, chopped onion, Swiss
cheese, seasoned salt, cayenne pepper and eggs, processing until
smooth. Add the heavy cream (1/2 C.). Remove to a 9 by 5 inch bread pan
and bake in a 350 degree oven in a water bath for 45 minutes to 1 hour,
uncovered. Remove from oven and chill.
In a heavy pot, put 6 cups water with the olive oil and bring to a
boil. Drop in the pasta shells and cook for about 12 to 15 minutes.
Remove with a slotted spoon and cool.
In a heavy pot, melt 6 T. of butter until it foams up. Add the heavy
cream and heat until it foams up. Remove from heat and add the Parmesan
cheese and nutmeg, stirring constantly.
Take the cookd pasta shells and stuff with the cooled spinach mixture.
Put in pan side by side. When you have finished all of them, ladle the
sauce over them and cover with foil. Bake in a 300 degree oven for
about 15 mintues.
Source: http://www.helenginger.com/bunko_pg.htm
CANTALOUPE ICE POPS
~Shared by Jim D., WA
Makes eight 2-ounce pops
Ingredients
1 small cantaloupe
½ cup water
¼ cup sugar
1 tablespoon finely slivered fresh mint leaves
¼-1/3 cup lemon juice, depending on the sweetness of the melon
Instructions
1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the
flesh and transfer to a food processor. Puree until smooth; measure 1
1/3 cups puree and transfer to a small bowl. (Reserve any remaining
puree for another use, such as a smoothie.)
2. Pour water into a small saucepan, add sugar and bring to a boil over
high heat. Stir in mint and immediately remove from the heat. Let stand
for 1 minute.
3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour
the mixture into 8 individual popsicle molds or small (2-ounce) paper
cups.
4. Freeze until beginning to set, about 1 hour. Insert frozen-treat
sticks and freeze until completely firm. Dip the molds briefly in hot
water before unmolding.
Tips
Equipment: 8 popsicle molds or small (2-ounce) paper cups
Nutrition Information
Per serving: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg
cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium;
160 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (35% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
STEAK FAJITAS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup vegetable oil
Juice of 3 limes
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 beef skirt or flank steak (about 1 pound)
3 red, green and/or yellow belll peppers, seeded and cut into strips
3 onions, cut into wedges
6 (8-10 inch) flour tortillas, warmed
In a large shallow bowl, combine 3 tblsp oil, lime juice, garlic
powder, salt and black pepper. Add steak and turn to coat. Cover and
marinate in refrigerator for 1 hour. In a large skillet, heat 1 tblsp
oil over medium heat. Add bell peppers and onions and cook 12-14
minutes, or until tender and slightly browned, stirring occasionally.
Meanwhile, place another large skillet over medium heat. Remove steak
from marinade and place in the skillet (discard marinade). Cook 5-6
minutes on each side for medium. Transfer steak to a cutting board and
slice across the grain into thin strips. Place sliced steak, bell
pepper and onion mixture and warm tortillas on serving plates and let
everyone make their own fajitas. Set out bowls of your favorite
toppings - salsa, guacamole, shredded cheddar cheese, black olives,
jalapeno peppers, sour cream and let everyone have fun stuffing
tortillas.
TEXAS CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
How about some Texas style chicken? Oh yes, I am a big fan of
rubs on meat and poultry and this rub did not let me down. I
picked up a half of chicken cut up at the local grocery. I am
a huge chicken fan but I like to switch up the flavors to keep things
interesting. With this idea, I combined several spices together and
gave the chicken a good rub in the morning before work. I then wrapped
the chicken up and let it sit in the fridge to intensify with
flavor. You can even do this the night before if you have
time. When using rubs like this one below, I like to keep the
skin on so the flavor will stick better. Once cooked, you can
remove the skin if you want before eating it. That is if you
are watching your caloric intake or just do not like crispy baked
chicken skin. Below is both the rub recipe as well as the instructions
I went with for cooking the chicken. I also made a nice batch
of sweet potato fries (which I am literally addicted to).
Ingredients
Chicken:
1/2 Chicken cut in pieces
2 Sweet Potatoes
Rub:
5 tablespoons paprika
2 1/2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
4 teaspoons black pepper
4 teaspoons dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder
Grated lemon zest
Method
1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry. (
I like to pat it dry with paper towel to ensure the rub will adhere
better).
3. Take some of the rub and massage it all over the chicken, pressing
firmly to allow it to penetrate the skin. Transfer it to a
tupperware dish or a ziploc bag and let it rest in the fridge.
4. Slice sweet potatoes according to the instructions.
5. Place chicken on cookie sheet and bake at 350 for about 45 - 60
minutes.
Zesty Tip: When I make rubs, I make them in large batches and store it
in jars for future use. This saves a lot of time and adds
variety to your dinner. As I have mentioned before… variety
is the spice of life.
Source: Zestycook.com
FRESH-SQUEEZED RASPBERRY LEMONADE
~Shared by Larry J., Spring Hill, TN
Pour a tall glass of cool lemonade infused with sweet raspberries.
Garnish the rim with red, white, and blue sugar for a patriotic finish.
To make colored sugar, mix one drop of food coloring with 1/2 cup of
sugar in a zip-top bag and shake.
Ingredients
6 oz.fresh raspberries
2/3 cup sugar
1 cup lemon juice
2 cups water
Preparation
In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh
raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press
through a fine strainer into a pitcher (at least 1 1/2 qt.); discard
seeds. Stir in 1 cup lemon juice and 2 cups water.taste and add more
sugar if desired. Pour into tall, ice-filled glasses.
MESS O’ GREENS
~Shared by Johnny, LA
1 smoked ham hock (about 9 ounces each) or 1 teaspoon of Better Than
Bouillon Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and
discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings
In a large pot, combine the bacon drippings with the chopped onion and
sauté. When limp, add the garlic and sauté til aroma released. Add the
sugar and the seasonings and 1/2 c. water. Add the collards and stir
well, simmer on low.
Cook the ham hock in a pressure cooker with 2 cups of water for 45
minutes. When done, add 2 cups of the liquid to the greens and when ham
hock is cool enough to handle, cut the meaty parts off and add to the
pot of greens.
Serves 4 to 6.
POTATO CANDY
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 cup butter, softened
1/2 (8 oz) pkg cream cheese
1 tsp vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 Tbsp ground cinnamon
In a medium bowl, beat the butter and cream cheese together until
smooth. Add the vanilla and confectioners' sugar; beat until smooth.
Using your hands if necessary, mix in the coconut. Roll into balls or
potato shapes, and roll in the cinnamon. Place onto a cookie sheet and
chill to set. If desired, roll potatoes in cinnamon again for darker
color.
BACON, EGG, AND CHEESE STRATA
~Shared by Treva, NC
"Eggs combine with cheese, bacon, and bread to become a fluffy cheese
strata that no one can resist! This is an easy recipe for guys who want
to surprise that special someone with breakfast in bed!"
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
12 eggs
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
1. Toss cubed bread with bacon, cheese, and mushrooms, and pour into a
9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard
until smooth, then pour evenly over cubed bread. Cover dish with
plastic wrap, and refrigerate overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove plastic wrap from the baking dish, and bake strata in
preheated oven until the top is golden brown, and the eggs are set,
about 1 hour. Let stand for 10 minutes before serving.
AMISH PORK CHOPS CASSEROLE
~Shared by Barb C., Chula Vista, CA
8 pork chops
1 c. Ketchup
1 can celery soup
1/2 c. Chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce
together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
BUTTERNUT SQUASH RISOTTO
~Shared by Linda H., Rosharon, TX
Servings: 4-6 big servings
6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but
arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Heat broth in a med pot and keep warm over low heat. Melt 4 Tbsp of
butter in a large saucepan; add onion and butternut squash. Cook over
medium heat until onion is translucent, about 5 minutes.
Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook,
stirring constantly until wine has been absorbed by the rice or
evaporated. Add a few ladles of broth, just enough to barely cover
rice. Cook, stirring continupusly, over medium heat until broth has
been absorbed. Continue cooking and stirring rice, adding a ladle or so
of broth at a time, cook and stir until all of the broth is absorbed,
and until the rice is tender, but still firm to the bite, about 15 to
20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter,
1/3 cup Parmesan, and chives. At this point the rice should have a
creamy consistency. Add salt to taste. Serve with remaining grated
Parmesan.
Source: CookEatShare
PASTA CAPRESE
~Shared by Jim D., WA
This dish will be very warm, not hot. The success of this recipe
depends on high-quality ingredients, including ripe, in-season tomatoes
and a fruity olive oil (the test kitchen prefers Columela
Extra-Virgin). Don’t skip the step of freezing the mozzarella, as
freezing prevents it from turning chewy when it comes in contact with
the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is
available (it’s commonly found in gourmet and cheese shops packed in
water), we highly recommend using it, but skip the step of freezing and
add it to the tomatoes while marinating. Additional lemon juice or up
to 1 teaspoon sugar can be added at the end to taste, depending on the
ripeness of the tomatoes.
1/4 cup extra-virgin olive oil
2-4 teaspoons fresh lemon juice (see note above)
1 small garlic clove , minced or pressed through a garlic press (about
1/2 teaspoon)
1 small shallot , minced fine (about 2 tablespoons)
Table salt and ground black pepper
1 1/2 pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese , cut into 1/2-inch cubes (see note
above)
1 pound penne pasta or other short tubular or curly pasta such as
fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar (see note above)
Instructions
1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon
salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and
gently toss to combine; set aside. Do not marinate tomatoes for longer
than 45 minutes.
2. While tomatoes are marinating, place mozzarella on plate and freeze
until slightly firm, about 10 minutes. Bring 4 quarts water to rolling
boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate,
and cook until al dente. Drain well.
3. Add pasta and mozzarella to tomato mixture and gently toss to
combine. Let stand 5 minutes. Stir in basil; adjust seasonings with
salt, pepper, and additional lemon juice or sugar, if desired, and
serve immediately.
PROBLEM: Mozzarella Chewing Gum
Industrially produced mozzarella clumps into a rubbery, stringy mess
when combined with hot pasta.
SOLUTION: Dice, then freeze
Freezing the cheese for 10 minutes before combining it with the pasta
prevents it from turning into taffy.
Source: Cook's
Illustrated
CHANTILLY TORTE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- softened
1 cup sugar -- divided
5 eggs -- separated
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup slivered almonds
2 cups heavy cream
2 tablespoons powdered sugar
1 pint fresh strawberries -- hulled and sliced
Grease and flour 2-9" round cake pans. Combine flour, baking powder and
salt; set aside. In a large bowl, combine butter and 1/2 cup sugar, and
beat until creamy. Add egg yolks, one at a time, beating well after
each addition. Blend in almond extract and milk. Fold in flour mixture.
Spread in prepared pans; set aside.
Beat egg whites in a small bowl until foamy. Gradually add remaining
1/2 cup sugar and beat until stiff peaks form. Spread over cake batter.
Sprinkle with almonds. Bake in center of preheated convection oven on
rack position 2 at 325°F. for 25 minutes. Cool 5 minutes then turn out,
meringue side up. Cool completely.
Beat cream with powdered sugar until soft peaks form.
Place 1 cake layer on serving platter. Spread with half the cream
mixture and half the strawberries. Place remaining cake layer on top
and repeat with the cream and strawberries. Refrigerate until ready to
serve.
NAAN
~Shared by Jim H., Calgary, Alberta, Canada
Prep Time: 30 Minutes
Cook Time: 7 Minutes
Ready In: 3 Hours
Servings: 14
"This recipe makes the best naan I have tasted outside of an Indian
restaurant. I can't make enough of it for my family. I serve it with
shish kabobs, but I think they would eat it plain."
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten 2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour
to make a soft dough. Knead for 6 to 8 minutes on a lightly floured
surface, or until smooth. Place dough in a well oiled bowl, cover with
a damp cloth, and set aside to rise. Let it rise 1 hour, until the
dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of
dough about the size of a golf ball. Roll into balls, and place on a
tray. Cover with a towel, and allow to rise until doubled in size,
about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes,
or until puffy and lightly browned. Brush uncooked side with butter,
and turn over. Brush cooked side with butter, and cook until browned,
another 2 to 4 minutes. Remove from grill, and continue the process
until all the naan has been prepared.
Source: Recipezaar
ENGLISH SUMMER PUDDING
~Shared by Marilyn, Canton, OH
4 1/2 cups coarsely chopped peeled ripe fresh peaches (about 1 3/4
pounds)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tablespoons Triple Sec or other orange-flavored liqueur or orange
juice
1 teaspoon grated lemon rind
1 (10-inch) round angel food cake
Fresh raspberries or blackberries (optional)
Combine first 7 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally; set aside.
Cut cake into 1-inch-thick slices; cut each slice in half diagonally to
make 2 triangles. Line the bottom and sides of a 3-quart straight-sided
glass bowl or trifle bowl with half of the cake pieces; spoon half of
peach mixture into cake-lined bowl. Arrange half of remaining cake
pieces over the peach mixture, and spoon remaining peach mixture over
cake. Top with remaining cake pieces.
Place plastic wrap on surface of cake pieces, and place a small plate
on top of plastic wrap; place a 1-pound can on plate to firmly press
mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with
additional fresh berries, if desired.
Yield - Serves 8.
FRESH WATERMELON SALSA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 c Seeded & coarsely chopped watermelon
2 tb Chopped onion
2 tb Chopped water chestnuts
2 To 4 tablespoons chopped Anaheim chilies
2 tb Balsamic vinegar
1/4 ts Garlic salt
Combine all ingredients; mix well. Refrigerate 1 or more hours.
Makes 2 cups.
CINNAMON WALNUT PULL-APART LOAVES
~Shared by Treva, NC
6 & 1/2 c. all-purpose flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, room temperature
1/2 c. sugar
1/2 c. walnuts, finely chopped
2 tsp. cinnamon
1/4 c. butter, melted
In bowl, mix 2 cups flour, 6 tablespoons sugar, salt and undissolved
yeast. Heat milk, water, and 1/2 cup butter to 120 degrees. butter need
not melt. Add to dry ingredients; beat 2 minutes at medium speed of
mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes.
Stir in enough remaining flour to make stiff dough. Knead 8-10 minutes.
Set in greased bowl; grease top. Cover; let rise until doubled, about 1
hour.
Combine 1/2 cup sugar, walnuts and cinnamon. Punch dough down. Divide
in half; roll each to 14 x 8 inch rectangle. Brush with melted butter;
sprinkle with nut mixture. Cut into 8 x 3 1/2 inch strips. Stack
strips; cut into 3 1/2 x 2 inch pieces. Place on edge in a row in 2
greased 9 x 5 x 3 inch loaf pans. Cover; let rise until doubled. Bake
at 375 degrees for 25-30 minutes. Cool; glaze.
LEMON-BASIL COUSCOUS
~Shared by Linda H., Rosharon, TX
1 package (10 oz.) couscous
1 can (15 oz.) garbanzo beans (chick peas), drained and rinsed
1/4 C. chopped fresh basil
1/2 of a medium-sized red onion, chopped
1 medium-sized tomato, chopped
1/2 C. lemon juice
1-1/2 tsp. salt
1/2 tsp. black pepper
Prepare the couscous according to the package directions. Place the
couscous in a large bowl to cool.
Add the remaining ingredients and toss until well combined.
Cover and chill for at least 1 hour before serving.
12 to 16 servings.
Source: Fruit and Veggies Yahoo Groups
FIVE-SPICE POWDER
~Shared by Jim D., WA
This is a traditional Chinese seasoning combination using American wild
ginger.
MAKES 2/3 CUP
2 tablespoons cinnamon stick pieces
2 tablespoons ground dried wild ginger or regular ginger
2 tablespoons star anise
2 tablespoons fennel seeds
2 tablespoons cloves
1/4 teaspoon black peppercorns
Grind all the ingredients into a powder using a spice grinder.
Store Five-Spice Powder in a tightly covered jar.
Source: The Wild Vegetarian Cookbook by Steve Brill
BROCCOLI STUFFED SHELLS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 c Vegetable broth
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 tb Minced fresh oregano
1 tb Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked al dente and drained
2 c Tomato sauce
Fresh ground black pepper to taste
Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned. Remove
from heat and stir in oregano, basil, ricotta, broccoli, and egg
whites. Preheat oven to 350 degrees F. Stuff drained shells with
ricotta-broccoli mixture. Spread 1/2 cup tomato sauce on bottom of 9 by
13 inch nonstick baking pan. Arrange shells over sauce. Top with
remaining sauce. Bake for 30 minutes or until shells are hot. Top with
black pepper to taste.
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CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY
SAUCE
~Shared by Treva, NC
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
Cooking spray
Strawberry Sauce*
Candied Lemon Rind*
Cut a horizontal slit through bottom crust of each slice of bread to
form a pocket. Combine powdered sugar and cream cheese; stir well.
Spread mixture evenly into pockets of bread. Place 6 bread slices in
each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl;
beat well with a wire whisk. Pour milk mixture evenly over bread
slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium
heat until hot. Arrange half of bread slices in skillet, and cook 3
minutes. Turn bread over, and cook 3 minutes or until browned; remove
from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Yield: 6 servings (serving size: 2 slices toast and 1/2 cup
sauce)
CALORIES 517 (19% from fat); FAT 10.9g (sat 5.4g,mono 3.9g,poly 1.2g);
IRON 2.2mg; CHOLESTEROL 101mg; CALCIUM 242mg; CARBOHYDRATE 89.5g;
SODIUM 653mg; PROTEIN 17.8g; FIBER 4g
Strawberry Sauce *
4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice
Combine all ingredients in a bowl; stir well. Cover and let stand 1
hour.
Yield: 3 cups (serving size: 1/2 cup)
CALORIES 89 (4% from fat); FAT 0.4g (sat 0.0g,mono 0.1g,poly 0.2g);
IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 23.2g; SODIUM
2mg; PROTEIN 0.7g; FIBER 2.6g
Candied Lemon Rind *
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Carefully remove rind from lemon using a vegetable peeler. Cut rind
into 1/8-inch-thick strips; set aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at High 1 minute; stir in rind strips. Microwave at High 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar,
and toss well. Spread rind in a single layer on wax paper; let stand at
room temperature until dry. Store in an airtight container.
Yield: 1/4 cup
Source: Cooking Light, APRIL 1995
BUFFALO CHICKEN WRAP
~Shared by Jim D., WA
Moms and Dads like wraps because they’re neat and compact--so beware:
ours is messy and spicy. This fiery combination of buffalo chicken in a
modern wrap is guaranteed to drip. Get out the big napkins and have a
ball!
Servings: 4 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Ingredients:
2 tablespoons hot pepper sauce, such as Frank’s RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced
Steps:
1: Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in
a medium bowl.
2: Heat oil in a large nonstick skillet over medium-high heat. Add
chicken tenders; cook until cooked through and no longer pink in the
middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce;
toss to coat well.
3: Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon
vinegar in a small bowl. Stir in blue cheese.
4: To assemble wraps: Lay a tortilla on a work surface or plate. Spread
with 1 tablespoon blue cheese sauce and top with one-fourth of the
chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce
remaining in the bowl and roll into a wrap sandwich. Repeat with the
remaining tortillas.
Nutrition: (Per serving)
Calories - 275
Carbohydrates - 29
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 2
Protein - 24
Cholesterol - 55
Dietary Fiber - 3
Potassium - 266
Sodium - 756
Nutrition Bonus - Vitamin A (35 daily value), Selenium (28 dv), Vitamin
C (20 dv).
Source: EatingWell Test Kitchen
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if you have a submission for the Heart Healthy Recipe section of
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BISTRO
STEAK
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pounds 1-inch-thick bone-less beef top sirloin steak
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried tarragon
- 1/4 teaspoon black pepper
DIRECTIONS
Preheat the broiler. Coat a broiler pan or rimmed baking sheet with
nonstick cooking spray. Place the steak on the broiler pan.
In a small bowl, combine the remaining ingredients; mix well. Spread
the mixture over the steak, coating well.
Broil for 12 to 15 minutes for medium-rare, or to desired doneness
beyond that, turning halfway through the cooking. Thinly slice and
serve.
Nutritional Information Per Serving (1/6 of recipe): Calories: 158,
Fat: 7 g, Cholesterol: 66 mg, Sodium: 149 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
CHICKEN PICCATA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 4 boneless, skinless chicken breast halves (1 pound total),
pounded to 1/4-inch thickness
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/3 cup dry white wine
- 1 tablespoon capers
- 1 lemon, cut in half
DIRECTIONS
Place the flour in a shallow dish. Place the beaten egg in another
shallow dish. Season the chicken with salt and pepper. Coat the chicken
breasts with the flour, then dip in the egg.
In a large skillet, melt the butter over medium-high heat. Cook the
chicken for 3 to 4 minutes per side, until golden.
Add the wine and capers to the skillet and squeeze the lemon over the
chicken. Cook for 2 to 4 more minutes, or until the chicken is cooked
through and the sauce begins to glaze the chicken.
Nutritional Information Per Serving (1 breast half): Calories: 243,
Fat: 10 g, Cholesterol: 137 mg, Sodium: 346 mg, Carbohydrate: 7 g,
Dietary Fiber: 0 g, Sugars: 1 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SPICY TURKEY SAUSAGES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup finely minced cilantro
- 1/2 cup finely minced parsley
- 2 teaspoons fennel seeds
- 1/4 teaspoon cumin
- 1/4 teaspoon cloves
- 1 teaspoon crushed red pepper flakes
- Fresh ground pepper and salt to taste
- 1 pound lean ground turkey (your butcher can grind this for
you)
DIRECTIONS
Combine all ingredients in a food processor, or mix together very well
by hand.
Let the turkey mixture chill for several hours. Then form the mixture
into patties.
In a nonstick skillet, cook the patties on each side for 3-4 minutes
until the turkey is cooked through.
Nutritional Information Per Serving (2 ounces): Calories: 84, Fat: 0 g,
Cholesterol: 50 mg, Sodium: 58 mg, Carbohydrate: 0 g, Dietary Fiber: 0
g, Sugars: 0 g, Protein: 18 g
Diabetic Exchanges: 2 Very Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
SALMON WITH CUCUMBERS AND DILL
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1-3/4 pounds salmon fillet, preferably center-cut, skin
removed , cut into 1-1/2-inch cubes
- 4 teaspoons extra-virgin olive oil, divided
- 2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch
sticks
- 1/3 cup reduced-sodium chicken broth
- Pinch of sugar
- 1/4 cup chopped fresh dill, plus sprigs for garnish
- Lemon wedges for garnish
DIRECTIONS
Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces
in the flour mixture, shaking off the excess.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add
half the salmon and saute until lightly browned on the outside but
still pink on the inside, 4 to 5 minutes.
Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons
oil and return to the heat. Saute the remaining salmon and transfer to
the plate.
Wipe out the pan again and add cucumbers, broth and sugar. Bring to a
simmer over medium heat. Cover and simmer until the cucumbers are
tender-crisp, 3 to 4 minutes. Uncover, increase the heat to high and
boil until the pan juices are reduced to 2 tablespoons, about 3
minutes. Add the reserved salmon and dill to the pan, cover and simmer
just until the salmon is opaque in the center, 2 to 3 minutes. Garnish
with dill sprigs and lemon wedges.
Nutritional Information Per Serving (1/6 of recipe): Calories: 240,
Fat: 12 g, Cholesterol: 72 mg, Cholesterol: 72 mg, Carbohydrate: 6 g,
Protein: 27 g, Fiber: 1 g, Sodium: 164 mg
Diabetic Exchanges: 1 Vegetable, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
ARTICHOKE FRITTATA
~Shared
by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 5 large whole frozen artichoke hearts, thawed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon plus a few pinches salt
- 5 eggs
- 7 egg whites
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped thyme
DIRECTIONS
Slice the artichoke hearts into 1/2-inch pieces.
Heat a saute pan over high heat. Lightly coat the bottom with olive
oil. When the oil begins to shimmer, add the artichoke slices, reduce
the heat to medium-low, and saute the artichokes until they're tender,
about 10 minutes, stirring occasionally. Season the artichokes with
salt as you saute them. Remove them from the heat.
Crack the eggs into a medium bowl. Add the egg whites and season them
with a few pinches of salt. Whisk them until they're well blended.
For a large frittata, heat a large nonstick pan over medium-high heat
and then add 1/2 tablespoon of butter and allow it to coat the bottom
of the pan. Place half of the cooked artichoke slices in the pan and
sprinkle them with parsley and thyme. Reduce the heat to low and pour
half of the egg mixture over the artichokes.
Quickly stir everything together so that the artichokes are evenly
distributed. Cook the mixture, without stirring, until the eggs are
almost set, approximately 4 minutes, and then flip the frittata over
and let it cook for another minute or so. Slide out of the pan and onto
a serving plate.
Repeat step 4 to make a second frittata. Cut each frittata into 3
pieces. Serve hot or cold with bread.
Nutritional Information Per Serving (1/6 of recipe): Calories: 119,
Fat: 8 g, Cholesterol: 182 mg, Sodium: 382 mg, Carbohydrate: 2 g,
Protein: 10 g
Diabetic Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat
Source: Diabetes
Cookbook for Dummies
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if you have a submission for the Diabetic Choices Recipe section of
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for posting. Thanks!
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SCRAMBLED
EGGS (WITH CAULIFLOWER)
~Shared by Linda H., Rosharon, TX
Serves 2
Hidden cauliflower puree provides kids with half the daily value for
vitamin C. With more than 19 grams of protein per serving, these
scrambled eggs pack a powerful protein punch!
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup cauliflower puree
2 Tbsp. grated Parmesan
Pinch of salt
Nonstick cooking spray
1 tsp. olive oil
In a large bowl, whisk together the eggs, egg whites, sour cream,
cauliflower puree, Parmesan and salt.
Coat a large nonstick skillet with cooking spray, then set the pan over
medium-high heat. When the pan is hot, add the oil. Add the egg
mixture, reduce the heat to low, and cook, stirring frequently with a
silicone spatula, until the eggs are scrambled—firm but nice and
moist—2 to 3 minutes.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
TROPICAL PORK CHOPS
~Shared by Maggie, TX
1 firm banana
2 tsps. vegetable oil, divided use
2 lean pork chops, 1/2 inch thick
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsps. raspberry jelly or honey
2 tsps. prepared mustard
1/2 cup water
Cut banana in half crosswise, then lengthwise into 4 pieces. Cook
bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2
tsp. additional oil. Remove browned bananas to a warm plate. Rub pork
chops with garlic. Sprinkle with ginger. Add remaining oil to skillet.
Brown chops on both sides. Remove chops to warm platter. Melt jelly or
honey in skillet; add mustard and water. Stir to blend. Return chops to
skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until
cooked thoroughly. Remove chops to dinner plates; top with bananas.
Spoon remaining sauce from skillet over pork chops. Serve with green
and yellow beans. Garnish with raspberries and thyme, if desired.
Serves 2.
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MOZZARELLA
CHICKEN AND LINGUINE CASSEROLE
3 cloves crushed garlic
1 T. cooking oil
1- 2 lb. boneless chicken
1 lb. linguine
16 oz. tomato sauce
1/4 C. hot water
4 oz. sliced, drained mushrooms
Salt and pepper to taste
4 oz. Mozzarella cheese
Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil.
Cook linguine; drain. Mix tomato sauce, hot water and mushrooms in a
bowl. Salt and pepper to taste. Add the following to casserole dish:
1/3 sauce mixture, drained linguine, 1/3 sauce mixture, chicken, sauce
mixture, mozzarella cheese. Bake at 325 for 20-25 minutes.
EGG FOO YUNG
For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm)
wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into
1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by 1/16 inch (5 cm
x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil for frying
For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), dissolved in 2 Tbs (30 ml) water
Beginning with the sauce, heat the oil in a heavy skillet over moderate
heat and cook the mushrooms until they are soft and slightly colored.
Add the chicken stock, soy sauce, and ketchup and bring to a boil over
high heat. Stir the cornstarch and water mixture to recombine it, then
stir it into the boiling sauce. Lower the heat and simmer for 2 to 3
minutes, or until it is no longer milky. Partially cover the pan and
keep the sauce warm over the lowest possible heat.
Combine the bean sprouts (drained and patted dry if using canned), the
onion, celery, and ham in a large mixing bowl. In another bowl beat the
eggs lightly and stir in the salt and pepper. Heat the vegetable oil in
a large skillet over high heat. Stir the bean sprout mixture into the
beaten eggs and, using about 1/4 cup (60 ml) of the batter per pancake,
cook three or four pancakes at a time over high heat. Turn the pancakes
after 30 seconds and fry an additional 30 seconds, until they are puffy
and golden brown. Serve immediately, accompanied by the hot mushroom
sauce in a bowl or sauce boat.
Makes 12 pancakes, to serve 4 to 6.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
¼ c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
½ - 1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock
pot. Cook on high until broccoli is thawed. Add cream of chicken soup
and cheese, to taste, to mixture. Turn crock pot on low and cook for 2
hours.
HAM & CHEESE POTATO BAKE
1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper
In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In
another bowl, combine sour cream, soups and pepper; add potato mixture
and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with
remaining cheese. Bake uncovered 60-65 minutes or until bubbly and
potatoes are tender. Let stand 10 minutes before serving.
CREAMED HAMBURGER
8 slices of bread toasted and buttered
Basic White Sauce (1 cup) (using your favorite recipe)
1lb ground chuck hamburger cooked and drained
1/2 cup Velveta cheese (about 1 inch slab)
1 can Campbell's cream of mushroom soup
Onion powder
Black pepper
Prepare toast. Cook hamburger and make White Sauce. Over low heat, add
cheese, drained hamburger, and mushroom soup to 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. 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. No need to double the can of mushroom soup.
A TEXAS BREAKFAST CASSEROLE
Ingredients:
1 each crescent rolls package
1 pound sausage, cooked, drained
1 mushrooms, fresh, sliced
3/4 pound monterey jack cheese, grated
6 each eggs, beaten
1 each cream of onion soup can
Directions:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover
with sausage, mushrooms and half the cheese. Mix eggs with soup and
pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or bite-sized
pieces of ham instead of sausage.
CHEATER'S KEY LIME PIE
Inspired by Real Simple.
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish
In a medium sized bowl combine, graham cracker crumbs, butter and
sugar. Press the mixture into the bottom and sides of a 9"
pie plate with the bottom of a glass. Bake in a 350 degree
oven for 8-10 minutes. Cool completely.
Place condensed milk, limeade concentrate, lime zest and heavy cream in
the bowl of an electric mixer fitted with the whisk
attachment. Beat until fluffy and soft peaks form.
Pour the filling into the pie crust and smooth the top.
Refrigerate until chilled and loosely set, about 4-6 hours or overnight.
Garnish with slices of lime and more zest.
Source: Noble
Pig
GRILLED CHICKEN CORDON BLEU SANDWICHES
2 slices bread
2 T. butter, softened
1 T. sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham
Spread butter on the outsides of the bread. Spread sour cream on the
inside of the bread. Then layer sandwich with cheese, chicken and ham.
In small skillet over medium heat, grill sandwich until meat is heated
through and cheese has melted.
BAKED POTATO SOUP
2 large baking potatoes (8 oz each)
3 tablespoons thinly slice green onions
1/3 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons snipped fresh dilloptional
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American Cheese3 oz.
3 tablespoons thinly sliced green onion
4 slices crumbled bacon crisp cookeddrained
Scrub potatoes thoroughly with a brushpat dry. Prick potatoes with a
fork. Bake in a 425ºF oven for 40 to 60 minutes or until tender. Let
cool. Cut potatoes in half lengthwisegently scoop out each potato.
Discard potato skins. In a large saucepan cook 3 tablespoons green
onion in margarine until tenderstir in flourdill if usingsalt and
pepper. Add milk all at once. Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more. Add the potato pulp and ½ cup of the
shredded cheesestir until cheese melts. Ladle into bowls. Garnish each
serving with the remaining shredded cheese, 3 tablespoons green onion,
and bacon.
Makes about 6 servings.
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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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