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A
to Z
Recipes
June 20, 2010
Always
something to make you think,
laugh and cook.
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Good morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Happy Father's Day to all the guys out there. We're lucky to have some
of the nicest men read this newsletter and so many are very dear to me.
God bless each and every one of you!
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.
Today's issue contains recipes from my personal collection. Each is
something I felt any Dad could love. We're down to a mere handful of
reader recipes for regular issues, friends. Without some participation
from more people, we may see recipes from only our regulars here. If
you've been thinking about sending in a recipe to share, now is an
excellent time. I thank you in advance.
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"It's
not DNA
that makes you a father. TLC is thicker than blood to a child."
~Maggie Blackwell, A to Z Recipes
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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My
Dad
by Johnny in Shreveport, LA
My Dad is a very special man and I've loved him so long
He loved me everyday and taught me right from wrong
He always saw that I was safe
And tried to keep me free from any harm.
When I was just a baby he held me in his arms
The pride the people saw was always in his charm
He worked so hard to make things good
And showed patience for all the things he should.
He brought me joy and happiness throughout the many years
When things were bad, he wiped away my tears
I will always love him as he had loved me
And I will always remember those days upon his knee.
Many years have passed and our love has never died
All the love I feel for him just fills me with so much pride
A moment in time and memories that can fill a lifetime
Ring out everyday of memories in my mind.
You set a good example of what a man should be
A kind and gentle father, understanding I could see.
Now that time has passed and days of yesterday are gone,
I live and give my life the best, from your love is which is drawn.
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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Great
Tips
~Shared by Marilyn M., Canton, OH
Don't throw out all that leftover wine. Freeze into ice cubes for
future use in casseroles and sauces.
If you have problem opening jars, try using latex dishwashing gloves.
They give a non-slip grip that makes opening jars easy!
Tips for stamp collectors: Place the envelope in the freezer for a few
hours. You'll then be able to easily lift the stamps off with a pair of
tweezers.
To keep buttons from dropping off, dab a drop of clear nail polish onto
the thread to secure the buttons. This will harden and make it more
difficult for thread to break off.
Are cockroaches in your home driving you mad? Try this tested trick.
Fill a large bowl with cheap wine and leave it under the sink. The
pests will drink it, get drunk, fall in the bowl and drown... easy!
To avoid hurting your fingers while hammering metal nails into the
wall: Hold the nails with a wooden clothes peg instead. So even if you
miss, you won't get hurt.
To take the tears out of chopping onions: Plug in a portable fan and
turn it to high. It'll help blow away the fumes from your eyes - no
more tears!
Potatoes will take food stains off your fingers. Just slice and rub raw
potato on the stains and rinse with water.
To get rid of itch from mosquito bite, try applying soap on the area
instant relief!
Ants, ants, ants everywhere... Well, they are said to never cross a
chalk line. So get your chalk out and draw a line on the floor or
wherever ants tend to march- see for yourself!
Egg shells can be used to clean glass bottles: Break the shells into
pieces, drop them into the bottle with a few drops of detergent and a
bit of water, and shake vigorously. Then rinse with water.
Don't panic if your soup's too salty: Add cut raw potatoes and throw
them away once they are cooked and have absorbed the salt. Your soup's
saved!
To return discolored socks to their original color, boil them in a pot
of water with a few slices of lemon. The fruit acts as a natural
bleach.
Use air-freshener to clean mirrors. It does a good job and better
still, leave a lovely smell to the shine.
If you have problem with slippery shoelaces which refuse to stay tied,
rub them with a candle and make them less slippery so that knots stay
put.
If you have stubborn grease stains on your work clothes, add a bottle
of Coke with detergent. It'll help loosen the grease.
Renew the features on your old faded dolls' faces by blending in a
cream foundation. Then apply a little rouge on the cheeks and for lips,
nail polish. Waterproof mascara can be used on eyes lashes.
Dirty marks on your white court shoes: Just drop some medicated oil on
a piece of cloth and clean off those dirty marks on your white court
shoes. They'll be looking as good as new again.
When you get a splinter, reach for the scotch tape before resorting to
tweezers or a needle. Simply put the scotch tape over the splinter,
then pull it off. Scotch tape removes most splinters painlessly and
easily.
For bee stings, apply Adolph's meat tenderizer to take away the pain
and swelling.
NOW ~ Look what you can do with Alka
Seltzer:
Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes,
brush, and flush. The citric acid and effervescent action clean
vitreous china.
Clean a vase. To remove a stain from the bottom of a glass vase or
cruet, fill with water and drop in two Alka-Seltzer tablets.
Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and
immerse the jewelry for two minutes.
Clean a thermos bottle. Fill the bottle with water, drop in four
Alka-Seltzer tablets, and let soak for an hour (or longer, if
necessary).
Remove burned-on grease from a pot or pan. Fill the pot or pan with
water, drop in six Alka-Seltzer tablets, let soak for one hour, then
scrub as usual.
Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer
tablets down the drain followed by a cup of Heinz White Vinegar. Wait a
few minutes, then run the hot water.
Get short-term relief from nicotine withdrawal symptoms. As long as
you're not on a low-sodium diet or have peptic ulcers, drink two
Alka-Seltzer tablets dissolved in a glass of water at every meal.
Soothe insect bites. Dissolve two Alka-Seltzer tablets in a glass of
water, dip a cloth into the solution, and place the cloth on the bite
for twenty minutes.
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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How
to
Tell the Gender of a Fly
~Shared by Deann T., Knox, IN
A woman walked into the kitchen to find her Husband stalking
around with a fly swatter.
"What are you doing?" she asked.
"Hunting Flies" he responded.
"Oh! Killing any?" she asked.
"Yep, 3 males, 2 Females," he replied.
Intrigued, she asked, "How can you tell them apart?"
He responded, "3 were on a beer can, 2 were on the phone".
Ponderisms
~Shared by Pat M., NV
I used to eat a lot of natural foods until I learned that most people
die of natural causes.
The easiest way to find something lost around the house is to buy a
replacement.
There are two kinds of pedestrians: the quick and the dead.
Life is sexually transmitted.
Health, is merely the slowest possible rate at which one can die.
The only difference between a rut and a grave is the depth.
Health nuts are going to feel stupid someday, lying in hospitals dying
of nothing.
Have you noticed since everyone has a camcorder these days no one talks
about seeing UFOs like they used to?
Whenever I feel blue, I start breathing again.
All of us could take a lesson from the weather. It pays no attention to
criticism.
In the 60s, people took acid to make the world weird. Now the
world is weird and people take Prozac to make it look normal
How is it one careless match can start a forest fire, but it takes a
whole box to start a campfire?
Who was the first person to look at a cow and say, "I think I'll
squeeze these dangly things here, and drink whatever comes out?"
Who was the first person to say, "See that chicken there? I'm gonna eat
the next thing that comes outta its behind."
Do illiterate people get the full effect of Alphabet Soup?
Why doesn't glue stick to the inside of the bottle?
Do you ever wonder why you gave me your email address?
Fixing Breakfast
~Shared by Trey, TX
A wife was making a breakfast of fried eggs for her husband.
Suddenly, her husband burst into the kitchen.
‘Careful,’ he said, ‘CAREFUL! Put in some more butter! Oh my gosh!
You’re cooking too many at once. TOO MANY! Turn them! TURN THEM NOW! We
need more butter. Oh my gosh! WHERE are we going to get MORE BUTTER?
They’re going to STICK! Careful. CAREFUL! I said be CAREFUL! You NEVER
listen to me when you’re cooking! Never! Turn them! Hurry up! Are you
CRAZY? Have you LOST your mind? Don’t forget to salt them. You know you
always forget to salt them. Use the salt. USE THE SALT! THE SALT!’
The wife stared at him. ‘What in the world is wrong with you? You think
I don’t know how to fry a couple of eggs?’
The husband calmly replied, ‘I just wanted to show you what it feels
like when I’m driving.’
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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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:
TACO
SALAD MADE OVER
4 flour tortillas (8-inch)
3/4 lb. extra lean ground beef
1 Tbs. chili powder
1 cup drained canned kidney beans, rinsed, well drained
1/2 cup Taco Bell Home Originals Thick 'N Chunky salsa
4 cups torn mixed salad greens
1/2 cup Kraft 2% milk shredded sharp cheddar cheese
1 large tomato, chopped
2 Tbs. Kraft light ranch dressing
1. Heat oven to 425. Crumble 4 large sheets of foil to make 4 (3-inch)
balls; place on baking sheet. Top each ball with 1 tortilla; spray with
cooking spray. Bake 6 to 8 minutes or until tortillas are golden brown.
(Tortillas will drape over balls as they bake.)
2. Meanwhile, brown meat with chili powder in large nonstick skillet.
Stir in beans and salsa; cook until heated through, stirring
occasionally.
3. Fill tortilla shells with salad greens, meat mixture, cheese and
tomatoes. Drizzle with dressing.
Source: Kraftfoods.com
BUBBLING WISCONSIN CHEESE BREAD
1/2 cup (2 ounces) shredded Wisconsin Mozzarella cheese
1/3 cup mayonnaise or salad dressing
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 loaf (16 ounces) French bread, halved lengthwise
1/3 cup (1 ounce) grated Wisconsin Parmesan cheese
In a mixing bowl combine the Mozzarella cheese, mayonnaise, garlic
powder, and onion powder. Stir to mix well. (Mixture will be very
thick.) Spread half of mixture over each French bread half. Sprinkle
with Parmesan cheese. Bake at 350 F for 20 to 25 minutes or until
bubbly and lightly browned. (Or, broil 4 inches from heat for 3 to 5
minutes.) Cut each half into 8 slices.
CILANTRO CREAM CHICKEN
4 boneless chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
juice of 1 lime (or 1 Tbsp.)
(McCormick's) Rotisserie seasoning to taste
salt & pepper to taste
3 Tbsp. Butter
1/2 cup chopped (fresh) cilantro
Brown chicken in butter, seasoning chicken while browning. Remove
chicken from skillet when browned. Add cream cheese cubes and heavy
cream. Add lime juice and chopped cilantro. Return chicken to skillet.
Cover and cook on low for 15 minutes.
CHOCOLATE BUTTERMILK PIE
1 1/2 cups semisweet chocolate morsels, Nestle®
1 1/2 cups sugar, C&H®
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract, McCormick®
1 premade deep-dish piecrust (9-inch)
Frozen whipped topping, thawed, Cool Whip®
Preheat oven to 325 degrees F.
Position a rack in center of oven.
Place the chocolate chips in a double boiler; melt over low heat,
stirring constantly. In a medium bowl, whisk together sugar, flour, and
salt.
In a large mixing bowl, combine the eggs, buttermilk, and vanilla.
Add the sugar mixture and beat with an electric mixer or whisk
vigorously until well combined.
Stir the melted chocolate into the batter.
Pour batter into piecrust. (You will have about 1 cup of batter left
over.)
If desired, pour leftover batter into a 10- to 12-ounce buttered
ramekin, custard cup, or other small baking dish.
Bake pie for 1 hour and 15 minutes to 1 hour and 25 minutes (and
ramekin of leftover batter for 40 to 50 minutes) or until the pie is
crisp on top and a knife inserted in the center comes out with just a
bit of moist chocolate on it.
Remove pie from oven and cool on a cooling rack.
If not eating immediately, refrigerate pie.
Let refrigerated pie stand at least 1 hour at room temperature before
serving.
Garnish with whipped topping just before serving.
Tip: For a "from scratch" whipped topping flavor, simply doctor Cool
Whip® with vanilla extract.
POTATO CASSEROLE
This is an old Paula Deen dish.
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5
minutes and drain. In a large bowl, mix together the cooked hash
browns, mashed potato mix, butter, cream cheese, jack cheese, sour
cream, garlic salt, salt and pepper. Stir in the boiling water. Place
in a greased 2-quart casserole dish. Bake for 35 to 45 minutes.
Sprinkle the onion rings over the casserole and bake for about 5 to 8
minutes longer until onions are golden brown.
SCALLOPS PROVENCALE
Serving: Serves: 5
Total Time: 20 minutes
1 pound bay scallops
1/4 cup white flour
3 cloves garlic, minced
3 tablespoons olive oil
2 cups snow peas
2 cups sliced red pepper
1 cup sliced mushrooms
Rinse scallops and dry with a paper towel. Roll scallops in flour. In a
wok or large skillet, sauté scallops and garlic in olive oil until
tender (about 5 to 10 minutes). Add snow peas, red peppers, and
mushrooms and mix until heated through. Serve over rice.
BACON & CHEESE DIP
Ingredients
16 slices bacon, diced, fried and drained
2 8 oz. pkg. cream cheese, softened and cubed
4 C. shredded cheddar cheese
1 C. Half & Half
2 tsp. Worcestershire sauce
1 tsp. dried minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
Dash hot sauce
Directions
Put all ingredients in the crock pot and cook on low, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve. Serve with cubed or
sliced French bread.
CHICKEN BREASTS WITH ARTICHOKES AND MUSHROOMS
Serving: 8
Total Time: 30 minutes
2 pounds skinless, boneless chicken breasts
Onion powder to taste
Paprika to taste
Salt and pepper to taste
Nonstick cooking spray
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pound mushrooms, sliced
1 bunch green onions (scallions), chopped
1/2 teaspoon minced garlic
2 tablespoons margarine
2 tablespoons all-purpose flour
2/3 cup fat-free canned chicken broth
3 tablespoons sherry
Preheat oven to 350 degrees F.
Season the chicken heavily with the onion powder, paprika, salt and
pepper. Place chicken in a 3-quart casserole dish coated with nonstick
cooking spray. Place the artichoke hearts around the chicken.
In a medium nonstick skillet, saute the mushrooms, green onions and
garlic until tender. Place the mushroom mixture on top of the chicken.
In the same skillet, melt the margarine and add the flour, stirring.
Gradually add the chicken broth and sherry, cooking until smooth and
the sauce comes to a boil. Pour the sauce over all in the casserole.
Bake, covered, for 1 hour. Remove the cover, and continue baking for 15
minutes to brown the chicken. Serve.
Based on individual serving.
Calories: 184
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 250 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 28 g
To omit sherry, wine or any other alcoholic beverage from a recipe,
substitute another liquid such as chicken broth or water.
Source: Holly Clegg's Trim and Terrific Cookbook by Holly Clegg
CHOCOLATE ECLAIR CAKE
1 box Graham crackers
8 oz. Cool Whip
3 cups milk
2 small boxes instant French Vanilla Puddings
Ready-to-spread chocolate frosting
Mix pudding and milk. Fold in Cool Whip. Layer pudding mixture and
graham crackers in 9 x 13 pan. Top with chocolate frosting. Refrigerate.
ONE POT PORK CHOP SUPPER
This was posted on the a2z Recipes
Yahoo Forum by Neesie.
4 pork Chops
1 can tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seed or oregano -- optional
6 small whole potatoes or
3 medium or potatoes -- quartered
4 small carrots, split and cut into 2" pieces
In skillet, brown chops. Pour off fat. Add soup, water, Worcestershire
sauce, salt, caraway, potatoes and carrots. Cover, simmer 45 minutes or
until tender.
CHEDDAR-CHIVE-CREAM BISCUITS
Servings: 22
Ingredients:
4 cups all-purpose flour, plus additional for kneading
2 tablespoons baking powder
1-1/4 tablespoons salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
2 cups (6 oz.) grated cheddar
1/2 cup chopped fresh chives
2 cups heavy cream, plus additional for brushing biscuits
Directions:
1. Preheat oven to 425 degree F and arrange rack in center. Lightly
grease 2 large cookie sheets.
2. Whisk together flour, baking powder, and salt. Add butter and, using
fingertips, rub into flour mixture until it resembles coarse crumbs.
Using a fork, stir in cheddar and chives until combined well. Using
fork, stir in cream. Turn dough out onto a lightly floured surface and
knead about 8 times, until it just holds together. Pat into a
1/2-inch-thick round, 12 inches in diameter. Using a 2-1/2-inch biscuit
or flower cookie cutter, cut out shapes. Repeat, reusing scraps, to
make a total of 22 biscuits.
3. Arrange biscuits 1 inch apart on prepared cookie sheets, brush tops
with cream and bake until golden brown, 12 to 15 minutes. Transfer
biscuits on sheets to a rack and cool 5 minutes. Using a metal spatula,
transfer biscuits to rack and cool to lukewarm. Serve warm or at room
temperature. Makes 22 biscuits.
Source: Ladies Home Journal Magazine
CHICKEN AND DUMPLINGS
2 tsp. olive oil
1 small white onion, chopped
2 carrots, peeled and sliced
1 garlic clove, minced
1/2 tsp. dried thyme
14 oz. can chicken broth
14 oz. water
1 can cream of celery soup
3/4 lb. chicken breast tenders, cut into 1-inch squares
1/3 cup low-fat milk
1 egg
3/4 cup flour
1-1/2 tsp. baking powder
1-1/2 tsp. cornmeal
1/4 tsp. salt Freshly ground pepper to taste
1. Heat olive oil in a large pot over medium-high heat. Add onion,
carrots, garlic, and thyme, and saute for 4-6 minutes, until onions are
tender.
2. Add chicken broth, water, and cream of celery soup to vegetables and
bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to
a simmer.
3. While soup is boiling, prepare dumpling batter by whisking milk and
egg together in a medium bowl. In another bowl, mix together flour,
baking powder, cornmeal, and salt. Add flour mixture to milk mixture
and stir until moistened.
4. Drop half of batter, in tablespoons, into simmering soup. Cover and
cook for 3-5 minutes, until dumplings are done (they will be puffy and
will float on top of soup). Remove dumplings with a slotted spoon and
set aside. Repeat with second half of batter. (Makes about 12
dumplings.)
5. Serve soup over dumplings in shallow bowls and sprinkle with pepper.
Side Suggestions: Mixed Green Salad Toss a bag of mixed greens with
your choice of chopped vegetables and salad dressing.
Source: beliefnet.com
CREAMY CHICKEN, BACON & TOMATO PASTA
3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 slices Oscar Mayer bacon, cooked, crumbled
14-1/2 oz. can Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel cheese, cubed
1/2 cup water
1/4 tsp. pepper
3 Tbs. Kraft grated Parmesan cheese
1. Cook pasta as directed on package.
2. Meanwhile, cook chicken in large skillet on medium heat 5 to 6
minutes or until chicken is done, stirring occasionally. Add bacon,
tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minutes
or until Neufchatel cheese is completely melted and mixture is well
blended, stirring frequently.
3. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle
with Parmesan.
How to Prepare Perfect Pasta: To prepare perfect pasta, follow the
package directions to ensure that enough water is used for cooking the
pasta. Add the pasta to the boiling salted water and cook until al
dente (tender but still a little firm to the bite), stirring
frequently. To prevent pasta from sticking to the pan, add it slowly to
plenty of boiling water and stir frequently while cooking. Adding oil
to the cooking water is not recommended because some sauces may not
cling to pasta coated with oil.
Food Facts: Some cooks prefer to drain the pasta well to prevent excess
water from diluting the sauce, while others like a little moisture to
help prevent pasta from sticking together. In any case, reserve a few
tablespoons of cooking water to add to pasta if it starts to stick
together or if you want to dilute the sauce.
Source: Kraftfoods.com
LAYERED CASSEROLE
The taste will remind you of beef stroganoff with the added flavor of
tomato sauce. Must be made a day ahead of serving, or may be frozen.
Use your choice of pasta shapes!
8 oz. fresh pasta
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup shredded cheddar cheese
6 green onions, thinly sliced
1-1/2 lbs. browned and drained ground beef
2 (8 oz.) cans tomato sauce
1 Tbs. sugar
2 Tbs. shredded cheddar cheese
1. In a large pot of boiling salted water cook pasta until al dente.
Drain well.
2. In a greased 13x9 casserole dish layer the cooked and drained pasta
noodles on the bottom.
3. In a medium size bowl combine the sour cream, cream cheese, shredded
cheddar cheese, and chopped green onions. Spread mixture over cooked
pasta in baking dish.
4. In a small bowl combine the sugar, tomato sauce, and cooked ground
beef. Layer this on top of the sour cream mixture in the baking dish.
Sprinkle with additional shredded cheddar cheese, if desired.
5. Refrigerate casserole overnight. Remove from refrigerator one hour
before baking.
6. Bake at 350 for 30 to 40 minutes. Allow to stand 10 to 15 minutes
before serving.
EASY TURKEY TETRAZZINI
2 cups sliced or cubed cooked turkey
7 oz. Pkg spaghetti
3 Tbsp butter
½ cup chopped onion
1/4 cup sliced mushrooms
10 oz can cream of mushroom soup
1 cup milk
½ tsp poultry seasoning
1/8 tsp dry mustard
1 cup shredded cheddar cheese
1) Cook spaghetti in lightly salted water. Drain.
2) Saute onions and mushrooms in butter. Add soup, milk, and
seasonings. Heat and stir in cheese.
3) Place spaghetti in bottom of a flat casserole dish. Arrange turkey
over top and pour sauce over. Sprinkle with additional grated cheese or
cheese slices , if desired.
4) Heat at 350F about 35 minutes.
CHOCOLATE TOFFEE COOKIES
2 1/3 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips
8 oz bag chopped milk chocolate toffee pieces
Heat oven to 375 degrees. Coat baking sheets with cooking spray, set
aside. Stir together flour, baking soda and salt in a bowl, set aside.
In a large bowl, beat together butter and both sugars until light and
fluffy. Beat in egg and vanilla. Add in flour mixture. Beat until
blended. Stir in chocolate chips and toffee pieces. Drop batter by
tablespoonfuls onto baking sheets and bake 12 min. or until golden.
Cool on baking sheets 5 min. then transfer cookies to cool completely
or serve warm.
MAKES 48 COOKIES.
Source: The Apple Dumpling Gang yahoo group, submitted by Russie
VEGETARIAN PENNE
Ingredients:
2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
Directions:
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute the onion, summer squash, zucchini, mushrooms and garlic
in butter until tender.
In a small bowl, whisk the flour, seasonings and cream until smooth;
add to the skillet. Cook for 2-3 minutes or until thickened. Drain
pasta and add to vegetable mixture. Cook for 2-3 minutes or until
heated through.
Yield: 6-8 servings.
QUICK ONION CHEESE BREAD
1/2 c minced onion
1 tsp chili powder
1 T oil
1 egg, beaten
1/2 c milk
1 1/2 c Bisquick
1 c grated Cheddar cheese
2 T butter
Sauté onion and chili powder in oil for 2-3 minutes
Combine egg and milk and add onion and oil. Add Bisquick and stir just
until moistened. Stir in half the cheese
Spread in a greased 8x8x2" pan. Sprinkle remaining cheese over top. Dot
with butter.
Bake 400° for 20 minutes
Serve hot.
CRAB & RICE PRIMAVERA
1-1/2 cups frozen mixed vegetables, (such as broccoli, green beans, red
peppers, etc)
1/4 cup water
1-1/3 cups milk
3/4 lb crabmeat or imitation crab meat
3 Tbs butter or margarine
1 tsp garlic powder
3/4 tsp dried basil
1-1/2 cups instant rice
1/2 cup grated Parmesan cheese
Bring vegetables and water to boil in medium sauce pan, stirring
occasionally. Reduce heat; cover and simmer for 3 minutes
Add milk, crab meat, butter, garlic powder, and basil. Bring to full
boil. Stir in rice and cheese. Cover; remove from heat. Let stand 5
minutes. Fluff with fork and serve.
STRAWBERRY FREEZE
12 Chips Ahoy Cookies
1 pkg. Cream Cheese, softened
½ cup sugar
1 can frozen berry punch concentrate, thawed
1 cup crushed strawberries
1 large tub Cool Whip Topping, thawed
1 cup strawberries, halved (optional)
1) Place cookies on bottom of a 9-inch springform pan.
2) Beat cream cheese with sugar in large bowl with electric mixer on
medium speed until well blended. Gradually add punch concentrate,
beating until well blended. Stir in strawberries. Add whipped topping.
Stir with wire whisk until well blended. Pour over cookies in pan.
3) Freeze several hours or until firm. Remove from freezer and let
stand in refrigerator for about 15 minutes before serving. Top with
halved strawberries, if desired.
MEATLOAF WITH FRIED ONIONS AND RANCH DRESSING
1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch
dressing mix and fried onions. Shape into loaf and fit into 9 x 5 inch
loaf pan. Bake, covered loosely with foil, at 350 degrees F (175
degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.
Serves 4 to 6
Source: Allrecipes
ASIAN CHICKEN LEGS
(Crockpot)
4 chicken drumsticks and 4 thighs (2-1/4 lbs), skin removed
1 (15-oz) can whole baby corn, drained, each ear cut in half
1 (8-oz) can sliced water chestnuts, drained
1 medium red bell pepper, quartered, and cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean style
1/2 cup chopped onion
4 strips fresh orange peel (about 3- by 1-inch each)
1 tsp fresh ginger
Sliced scallions, for garnish, optional
Chopped unsalted roasted cashews, for garnish, optional
Mix all ingredients, except scallions and cashews, in a 3-quart or
larger slow-cooker/crockpot. Cover and cook on High for 4 hours or on
Low for 7 to 9 hours or until chicken is tender.
Remove orange peel. Carefully lift chicken onto serving platter. Top
with the sauce and vegetables. Sprinkle with scallions and cashews if
desired.
CONEY ISLAND CHILI DOG SAUCE
1 lb. ground chuck
1 large onion, chopped
2 cloves garlic, minced
6 oz. can tomato paste
1 cup water
1 Tbs. sugar
1 Tbs. prepared yellow mustard
1 Tbs. dried minced onion
2 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground cumin (heaping)
1/4 tsp. ground black pepper
1. Brown ground beef in a skillet, adding onions half way through. Add
minced garlic when meat is nearly done.
2. Add remaining ingredients; stir well to combine. Simmer over low
heat 15 minutes.
3. Serve over hot dogs, Coney Island style!
CROCKPOT MEXICAN HAMBURGER CASSEROLE
Ingredients
1 lb. ground beef
3 C. corn chips
1 medium onion, chopped
1 (10 oz.) cream of mushroom soup
1 (10 oz.) can tomatoes and green chilies
2 C. grated cheese
Brown ground beef and drain off fat. Mix well with undiluted mushroom
soup and tomatoes and chilies. Line bottom of slow cooker with 1 cup of
corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and
add 1/3 of meat mixture. Repeat layers, cover and cook on low 6-8 hours
or on high 3 hours. This may also be baked in a casserole in 325 degree
oven.
EASY HERB FRITTATA
8 eggs
2 Tbsp water
½ cup shaved ham, chopped
1 cup Mozzarella cheese, shredded, divided
3 Tbsp fresh cilantro, chopped, divided
Preheat oven to 350F.
Beat eggs and water with wire whisk in medium bowl. Stir in ham, ½ cup
of the cheese and 2 Tbsp of the cilantro.
Pour into a greased 9-inch pie plate or quiche pan. Sprinkle with
remaining cheese.
Bake 30 minutes or until puffy and golden brown. Sprinkle with
remaining cilantro.
Makes 8 servings, 1 slice each.
QUICK-FIX BEEF & RICE
1 lb. lean ground beef
2 cups frozen peas
2/3 cup (1/2 a can) cream of celery soup
1/4 cup milk
1 clove garlic, minced
1/2 tsp. dried thyme leaves
2-2/3 cups hot cooked instant white rice
1 cup Kraft shredded cheddar & Monterey jack cheese
1. Heat oven to 350. Brown meat in large skillet; drain. Stir in peas,
soup, milk, garlic and thyme. Bring just to boil.
2. Spread meat mixture onto bottom of 8-inch square baking dish. Top
with rice; sprinkle with cheese.
3. Bake 10 minutes or until cheese is melted.
Jazz It Up:
For extra zip, stir 1/4 cup ketchup into the meat mixture along with
the peas, soup, milk, garlic and thyme.
Creative Leftovers:
Place leftover condensed soup in tightly covered container; refrigerate
up to 2 days. Prepare as directed on label, using 2/3 cup water or milk.
Source: kraftfoods.com
ALL-DAY BEEF STEW
3 lbs. stew beef
1/2 cup flour
4 tsp. salt
10-1/2 oz. can beef broth
2 cups dry red wine
4 medium carrots, cut into 1" pieces
6 potatoes
20 oz. bag frozen green beans
1-1/2 lbs. small onions (about 18)
1 Tbs. brown sugar
1 bay leaf, broken
Combine all ingredients n a large roasting pan. Cook 6 hours at 250,
stirring occasionally.
CHERRY-TOPPED ICEBOX CAKE
20 whole graham crackers
2 cups cold milk
1 package (6 serv. size) vanilla instant pudding
1 3/4 cups thawed non-dairy whipped topping (like cool-whip)
2 cans (21 oz. each) cherry pie filling
Line 13"x9" pan with some of the graham crackers, breaking crackers, if
necessary. Pour cold milk into bowl. Add pudding mix. With electric
mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand
5 minutes; then blend in whipped topping. Spread half of the pudding
mixture over crackers. Add another layer of crackers. Top with
remaining pudding mixture and remaining crackers. Spread cherry pie
filling over crackers.
Chill about 3 hours.
DOUBLE DECKER TACOS
List of Ingredients:
1 pound ground beef
1 package (1-1/4 ounces) Taco Seasoning Mix
3/4 cup water
1 can (16 ounces) refried beans
10 taco-size flour tortillas
10 hard taco shells
2-1/2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 tomato, diced
Sour cream
Taco Sauce
1. Brown ground beef in skillet, crumbling into very fine pieces;
drain. Return to skillet and add water and seasoning packet. Bring to a
boil; reduce heat and simmer 10 to 15 minutes or until liquid is
absorbed.
2. Meanwhile, heat refried beans in a saucepan. Warm tortillas and taco
shells according to package directions.
3. Assemble taco by spreading 3 tbsp. refried beans on warm flour
tortilla. Place hard taco shell on middle of flour tortilla and wrap up
sides of taco. Fill with beef, lettuce, cheese and tomatoes. Top with
sour cream and/or taco sauce, if desired.
Yield: 10 tacos.
SAUCY ITALIAN PORK CHOPS
4 bone-in pork chops (1-1/2 lb.) 3/4-inch thick
16 oz. pkg. frozen mixed vegetables
1 tsp. dried oregano leaves
1/4 cup Kraft light balsamic vinaigrette dressing
14-1/2 oz. can Italian-style diced tomatoes, undrained
1 cup Kraft shredded mozzarella cheese
1. Heat large skillet sprayed with cooking spray on medium-high heat.
Add chops and vegetables; cook 2 minutes or until bottoms of chops are
browned. Turn chops over.
2. Sprinkle with oregano; drizzle with dressing. Cover with tomatoes.
Bring to boil; cover. Reduce heat to low; simmer 12 minutes or until
chops are cooked through (160F); stirring occasionally.
3. Sprinkle with cheese.
Serving Suggestion:
Serve with 3 cups hot cooked long-grain white rice.
Source: Kraftfoods.com
QUICK & EASY SAUSAGE ROTINI
3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
15 oz. can diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup Kraft Balsamic Vinaigrette dressing
3/4 cup Kraft shredded Mozzarella cheese, divided
1. Cook pasta as directed on package.
2. Meanwhile, cook sausage in large nonstick skillet on medium-high
heat 10 minutes or until sausage is cooked through, stirring
occasionally. Drain sausage; return to skillet. Add tomatoes with their
liquid, the onions and dressing. Cook 5 minutes or until onions are
crisp-tender, stirring occasionally.
3. Drain pasta. Toss with the sausage mixture and 1/2 cup of the
cheese. Sprinkle with the remaining 1/4 cup cheese.
How To Cut Sausage Easily:
Use clean kitchen scissors to easily cut sausage into pieces.
Source:
Kraftfoods.com
SESAME CHICKEN STIR-FRY
1 Tbs. sesame oil
4 boneless, skinless chicken breast halves (about 5 oz. each), thinly
sliced
1 tsp. Chinese 5-spice powder
2 cups fresh green beans
1 cup shredded carrots (about 2 medium)
1 red bell pepper, deseeded and cut into thin strips
1/2 cup Teriyaki baste-and-glaze or stir-fry sauce
1 Tbs. sesame seeds
1. Heat the oil in a large skillet over medium-high heat. Add the
chicken to the skillet. Sprinkle the chicken with the five-spice
powder. Cook the chicken, stirring, until golden brown and cooked
through, 6 to 8 minutes. Transfer to a plate. Keep warm.
2. Add the beans, carrots and bell pepper to the skillet. Stir-fry
until crisp-tender, 5 to 7 minutes.
3. Add the Teriyaki sauce, sesame seeds and cooked chicken. Stir-fry
until heated through and slightly thickened, 2 to 3 minutes longer.
Serve immediately.
Source: cookingvillage.com
BAKED POTATO SOUP
5 large baking potatoes
1/4 cup butter or margarine
1 medium onion, chopped
1/3 cup flour
1 quart half-and-half
3 cups milk
1 tsp. salt
1/4 tsp. pepper (white is preferred)
TOPPING:
2 cups (8 oz.) shredded cheddar cheese
8 bacon slices, cooked crisp and crumbled
1. Bake the potatoes in a conventional or microwave oven. Peel and
coarsely mash with a fork. In a large Dutch oven heat butter. Add
onions and saute until translucent. Add flour and stir over heat for a
minute.
2. Slowly stir in half-and-half, whisking to keep mixture smooth.
Reduce heat to low, add milk, salt and pepper, stirring regularly. Add
potatoes and cook until thoroughly heated. Garnish each serving with
grated cheese and bacon crumbled.
Makes about 12 cups.
Source: The
TexasCook
CINNAMON MELTAWAY COOKIES
1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 teaspoons vanilla extract
1 tablespoon honey
2 1/3 cup flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cinnamon chips
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla,
honey, and butter; mix till well combined. Combine the flour, cinnamon,
baking soda, baking power in a separate bowl, mix. Add the flour
mixture gradually to the sugar mixture. Once all is combined add the
cinnamon chips. Place parchment paper on baking sheet or lightly
grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for
8-10 min.
Makes 2 dozen.
BEEF RIBS IN RED GRAVY
These will blow your mind! Plan ahead, begin early and take your time
cooking these ribs.
2 large racks of meaty beef ribs (3-4 lbs. each rack)
Salt
Freshly ground black pepper
2 tsp. liquid crab boil
14 oz. bottle ketchup
12 oz. bottle dark beer, room temp.
1 Tbs. molasses
1 Tbs. Creole or whole grain mustard
1 Tbs. chopped garlic
1/2 cup chopped onions
1/4 cup brown sugar
Dash hot pepper sauce (or more to taste)
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 Tbs. peeled and grated fresh ginger
Pinch of freshly ground black pepper
1. Season the ribs with salt and pepper. Place the ribs in a large pot
and cover with water and add the crab boil. Over high heat, bring the
liquid to a boil.
2. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs
from the liquid and set aside to cool.
3. In a food processor blender fitted with a metal blade, combine the
rest of the ingredients. Process until smooth, about 15 seconds. Scrape
down the sides with a rubber spatula. Pulse 2 or 3 times.
4. Heat oven to 325.
5. Place the ribs in a shallow roasting pan. Pour 3/4 of the pureed
mixture over the ribs.
6. Place the ribs in the oven and roast the ribs uncover about 1 hour.
Remove from the oven. Remove ribs from the pan to a platter and set
aside.
7. Pour pan drippings into the remaining pureed mixture. Return ribs to
the pan; pour mixture over the ribs and return to the oven. Roast for 1
to 1-1/2 hours or until the ribs are tender, basting occasionally with
the pan gravy.
8. Carefully slice into individual ribs and serve with the pan gravy.
IMPOSSIBLE LASAGNA PIE
1/2 C. creamed cottage cheese
1 lb. ground beef
1 C. shredded Mozzarella cheese
1/2 t. salt
1/2 t. dried oregano
1 can tomato paste
1 C. milk
2 eggs
1/2 C. Bisquick
Spread cottage cheese in greased 9" pie plate. Cook ground beef; drain.
Stir in 1/2 C. of the Mozzarella cheese, salt, oregano and tomato
paste, spoon over cottage cheese. Stir milk, eggs and baking mix with
fork until blended. Pour into plate.
Bake 30-35 minutes or until knife inserted in center comes out clean.
Sprinkle with remaining cheese. Bake 1-2 minutes or until melted.
TUNA-POTATO SALAD
1 cup tuna
1 cup chopped hard-boiled eggs
1 1/2 cups diced potatoes, cooked
1 1/2 cup mayonnaise
1/4 cup black olives
salt and pepper to taste
1/4 cup mustard (Dijon is fantastic!)
This one is a great light supper served cold on a warm summer evening,
and works great on sandwiches. Just mix all of the ingredients together.
CHOCOLATE CHIP BROWNIE CAKE
1/2 cup butter
3-1/2 cups semi-sweet chocolate chips
1-1/2 cups flour
1 tsp. Baking soda
1 1/2 cups sugar
1 Tbs. Vanilla
1/4 cup hot water
4 eggs
Melt butter and 2 cups chocolate chips together. In a small bowl mix
flour and baking soda together. Put melted chocolate mixture in a large
bowl. Add sugar and beat for about 5 minutes until smooth. With mixer
add vanilla and gradually add water. Add eggs one at a time and beat
after each addition. With mixer on low add flour mixture until blended.
Fold in remaining 1 1/2 cups semi-sweet chocolate chips. Pour into a
greased 10 inch round pan. Bake at 325 for 35 to 45 minutes. Cool.
Store in refrigerator.
QUICK RED BEANS & RICE
We make a big batch of this on lazy summer days. We get it going, let
it boil while we play outside in the late afternoon, then come inside
for a delicious meal! This recipe makes a ton of leftovers.
Ingredients
4 cups dry read beans
2 quarts water
1 pound sliced Andouille sausage (optional)
1 large onion, chopped
1 bay leaf
1 teaspoon black pepper
4 cups rice
Directions
Soak the beans overnight in cold water, then drain. Add all ingredients
but rice, then boil it for two hours (slow boil). When there's about
half an hour left, add 3 cups water and the rice, bring it back to a
low boil. Stir it about every twenty minutes or so after adding the
rice. Serve!
BERRY GOOD SALAD
4 cups torn salad greens
1 can mandarin oranges, drained
1 cup fresh raspberries
1 cup Mozzarella cheese, shredded
1/4 cup sliced almonds, toasted
1/4 cup Olive Oil & Raspberry Vinaigrette
1) Combine all ingredients except dressing in large bowl.
2) Drizzle with dressing just before serving. Toss to coat.
SOUR CREAM YEAST ROLLS
2 1/2 to 3 cups flour
2 tbsp sugar
1 pkg (1/4 oz.) active dry yeast
1 tsp salt
1 cup sour cream
1/4 cup water
3 tbsp butter, divided
1 egg
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and
salt. In a small saucepan, heat the sour cream, water, and 2
tbsp butter to 120-130. Add to the dry ingredients.
Beat on medium speed for 2 minutes. Add the egg and 1/2 cup
flour. Beat for 2 minutes longer. Stir in enough
remaining flour to form a soft dough. Turn onto a floured
surface. Knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl. Turn once to
grease the top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch the dough down. Turn
onto a lightly floured surface. Divide into 12
pieces. Shape each into a ball. Place in a greased
13 x 9 inch baking pan. Cover and let rise until doubled,
about 30 minutes. Bake at 375 F for 25-30 minutes or until
golden brown. Melt the remaining butter. Brush over
the rolls. Remove from the pan to a wire rack.
Makes 1 dozen
Source: Taste Of Home
BROILED CATFISH
2 T olive oil
1 T parsley, finely chopped
1/2 c lemon juice
2 cloves garlic, chopped (or 1/2 t dried)
1 c white wine
1/8 t black or white pepper
1 lb boneless catfish, cleaned
Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a
non-metallic bowl. Put the catfish into the marinade and refrigerate
for at least two hours.
Preheat the broiler and brush the hot rack with the marinade. Broil
close to the heat for approximately 5 minutes until the fish flakes
when touched with a fork.
CHICKEN SPAGHETTI
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation
First, fill a pot with water. And put it on the stove to boil. Rinse
the chicken thoroughly with cold water. Throw the chicken into the pot.
And bring to a rolling boil. Boil for a few minutes, then turn heat to
medium-low and simmer for a good 30-45 minutes.
Chop vegetables to fine dice. Drain and dice a 4 oz jar of pimentos.
Break the thin spaghetti into 2-inch pieces until you have around 2 1/2
to 3 cups. Next, take the cooked chicken pieces out of the pot. Turn
heat to high. Then dip a measuring cup into the pot and retrieve 2 cups
of broth. Now dump the spaghetti pieces into the boiling chicken broth
to cook.
Allow the spaghetti to cook for several minutes, until al dente. When
it’s ready, drain the spaghetti and set aside.
When chicken is cool enough to handle, pick meat off bones. You will
need about 2 cups (packed). Save remaining chicken for another meal.
Now, place the cooked spaghetti into a large mixing bowl. Add the
chicken…And 2 cans of Cream of Mushroom soup. Now add the diced green
pepper, onion, and pimentos…And 2 cups grated sharp cheddar cheese. Now
add 1 teaspoon Lawry’s Seasoned Salt… A generous sprinkling of black
pepper (fresh ground is great, too)… And 1/8 to 1/4 teaspoon Cayenne
Pepper, but only if you like a little spiciness in your food. I add
Cayenne because I think it makes the dish a little more interesting,
but it’s also good without it. Now start adding the chicken
broth, beginning with 1 cup. Stir it up, then add a little more. You
want the mixture to be stirrable, but definitely not soupy. I usually
stop just short of using the full two cups.
Stir thoroughly, then take a bite and check your seasonings. Add a
little salt if needed, a little more pepper, and maybe a little more
Cayenne. Place mixture into a casserole pan. Any shape will do. And top
with an additional 1 cup of grated sharp cheddar. At this point, you
can cover it well and freeze it, unbaked. Or you can cover it and
refrigerate it, unbaked, for up to two days before baking. Or go ahead
and bake it now at 350 degrees for 35 to 45 minutes until hot &
bubbly.
Source: Adapted from The
Pioneer Woman Cooks
STUFFED CHICKEN BREASTS
Makes 2 servings
2 lg. chicken cutlets (about 2/3 lb.)
1/4 c. chopped onion
3 tbsp. chopped green pepper
2 cloves garlic, minced
2 tbsp. butter or margarine, melted
2/3 c. herb seasoned stuffing mix
1/3 c. water
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine, melted
1/2 c. cream of chicken soup
4 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix
Chopped fresh parsley (optional)
1. Flatten chicken breasts to 1/4 inch thickness, set aside.
2. Saute' onion, green pepper, and garlic in 2 tablespoons butter.
3. Stir in 2/3 cup stuffing mix, water, salt and pepper.
4. Spread stuffing mixture evenly on each chicken breast, leaving 1/2
inch margin on all sides. Fold short ends of chicken over stuffing;
roll up, beginning with one unfolded side. Secure with wooden picks.
5. Brown chicken in 2 tablespoons butter. Place in 9 inch pie plate.
6. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon
herb seasoned stuffing mix. Cover with aluminum foil; bake at 325
degrees for 50 minutes. Garnish, parsley.
Chicken can be frozen for later date after step 5; defrost and proceed
with step 6.
DAVE'S BANANA BLUEBERRY MUFFINS
Yield: 1 dozen
Ingredients:
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup all-purpose flour
Instructions:
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and
blueberries. Combine dry ingredients and gently stir into banana
mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for
20 minutes.
Source: 1870
Wedgwood Bed & Breakfast Inn of New Hope, PA.
ROAST BEEF AND CREAM CHEESE ROLLS
3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chilis
2 cups alfalfa sprouts or radish sprouts
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3
of the cream cheese mixture on each tortilla and top with 3 slices of
roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on
top of the roast beef. Tightly roll each tortilla and place seam side
down on a cutting board. Using a serrated knife, slice each tortilla
into 6 slices.
Makes 6 Servings
Serving Size: 3 slices
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams
BROCCOLI VEGETABLE DIP
2 cups (16 oz.) sour cream
10 oz. pkg. frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables
In a bowl, combine sour cream, broccoli, mayonnaise, and soup mix, mix
well. Cover and refrigerate for 3 hours. Serve with crackers or
vegetables.
Makes 3-1/2 cups.
CROCKPOT GOLDEN MUSHROOM ROAST
1 cup mushroom pieces
1 cup Campbell's golden cream of mushroom soup
1 pkg. Lipton onion soup mix
4 to 5 lb. beef roast
Place mushroom pieces, soup and soup mix in slow cooker and stir to mix
well. Add beef roast. Cover and cook on low 8 to 10 hours.
CRISPY RANCH CHICKEN
4 boneless skinless chicken breasts
1 oz. pkg. ranch dressing mix
2 cups crispy rice cereal
1/4 cup grated Parmesan cheese
2 egg whites, beaten
2 Tbs. light butter, optional
Mix rice cereal, ranch mix and Parmesan cheese together in bowl. Dip
chicken in egg whites, then in the cereal mixture to coat evenly.
Arrange chicken on greased baking sheet. Bake until golden, 30 to 35
minutes.
CORNBREAD HAMBURGER PIE
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1/4 cup salsa
2 Tbs. ketchup
1 Tbs. steak sauce
8-1/2 oz. pkg. corn muffin mix
Minced fresh parsley, optional
In a 10-inch oven-proof skillet, cook the beef, onion and green pepper
over medium heat until meat is no longer pink; drain. Stir in the soup,
salsa, ketchup and steak sauce, if desired. Meanwhile, prepare
cornbread batter according to package directions; let stand for 2
minutes. Spoon over beef mixture. Bake at 400 for 15 minutes or lightly
browned.
Yields: 4 to 6 servings.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
ALMOND RICE PILAF
3/4 cup chopped onion
1/2 cup slivered almonds
1 Tbs. butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
In a saucepan, saute onion and almonds in butter until the onions are
tender and the almonds lightly brown. Add broth and bring to a boil.
Stir in rice and cover. Remove from heat and let stand 5 to 8 minutes
or until liquid is absorbed.
ZUCCHINI AND TOMATO SALAD
½ cup raw diced zucchini
½ cup diced tomato
1/4 cup mayonnaise
1 Tbsp chopped chives
1 tsp prepared mustard
½ tsp salt
1/8 tsp pepper
Crisp Mixed Salad Greens
1) In medium bowl combine all ingredients except salad greens. Mix
gently.
2) Refrigerate at least one hour.
3) Serve on salad greens.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A to Z Readers' Family-Owned
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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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