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A
to Z
Recipes
June 23, 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.
It has been so hot
here in Texas. All day there's heat and sun beating down on you. It’s
like living in the French fry bin at McDonalds. And don't get me
started on the mosquitoes which rival the size of house pets! I'm
grateful that my job does not require me to be outdoors. My heartfelt
respect goes to those whose jobs do. I admit it: I'm a wuss.
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.
We have a great assortment of recipes in today's issue. My thanks to
all who helped. Don't forget that sharing is what we're all about here
at A to Z Recipes Newsletter. Sharing a recipe or
two will make you feel great and it makes this publication possible.
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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"The
last hope of human liberty in this world rests on us"
~Thomas Jefferson
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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Great
Advice
~Shared by Jim D., WA
No one can ruin your day without YOUR permission.
Most people will be about as happy, as they decide to be.
Others can stop you temporarily, but only you can do it permanently.
Whatever you are willing to put up with, is exactly what you will have.
Success stops when you do.
When your ship comes in.... make sure you are willing to unload it.
You will never have it all together.
Life is a journey...not a destination. Enjoy the trip!
The biggest lie on the planet. When I get what I want I will be happy.
The best way to escape your problem is to solve it.
I've learned that ultimately, 'takers' lose and 'givers' win.
Life's precious moments don't have value, unless they are shared.
If you don't start, it's certain you won't arrive.
We often fear the thing we want the most.
He or she who laughs......lasts.
Yesterday was the deadline for all complaints.
Look for opportunities...not guarantees.
Life is what's coming....not what was.
Success is getting up one more time.
Now is the most interesting time of all.
When things go wrong.....don't go with them.
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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New
High School Exit Exam, you only need 4 correct answers to pass...
~Shared by Pat, Reno, NV
1) How long did the Hundred Years' War last?
2) Which country makes Panama hats?
3) From which animal do we get cat gut?
4) In which month do Russians celebrate the October
Revolution?
5) What is a camel's hair brush made of?
6) The Canary Islands in the Pacific are named after what animal?
7) What was King George VI's first name?
8) What color is a purple finch?
9) Where are Chinese gooseberries from?
10) What is the color of the black box in a commercial
airplane?
Remember, you need only 4 correct answers to pass.
Check your answers below ...
ANSWERS TO THE QUIZ:
1) How long did the Hundred Years War last? 116
years
2) Which country makes Panama hats?
Ecuador
3) From which animal do we get cat gut? Sheep and Horses
4) In which month do Russians celebrate the October
Revolution? November
5) What is a camel's hair brush made of? Squirrel
fur
6) The Canary Islands in the Pacific are named after what animal?
Dogs
7) What was King George VI's first name?
Albert
8) What color is a purple finch? Crimson
9) Where are Chinese gooseberries from? New Zealand
10) What is the color of the black box in a commercial
airplane? Orange
What do you mean you failed? Me, too!
(And if you try to tell me you passed, you LIED!)
Pass this on to some brilliant friends, so that they may feel useless
too.
You should have done your homework.
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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English
Is A Hard Language!
~Shared by Treva, NC
It's no wonder the English language is so hard to learn! Look at these
sentences!
He could lead if he would get the lead out.
The soldier decided to desert in the desert.
The insurance for the invalid was invalid.
They were too close to the door to close it.
The buck does funny things when the does are present.
They sent a sewer down to stitch the tear in the sewer line.
To help with planting, the farmer taught his sow to sow.
I had to subject the subject to a series of tests.
How can I intimate this to my most intimate friend?
I spent last evening, evening out a pile of dirt.
There was a row among the oarsmen about how to row.
At the Army base, a bass was painted on the head of a bass drum.
The dump was so full it had to refuse refuse.
The dove, dove into the bushes.
The present is a good time to present the present.
A farm can produce, produce.
We polish the Polish furniture.
I did not object to the object.
The bandage was wound around the wound.
After a number of Novocain injections, my jaw got number.
I shed a tear when I saw the tear in my clothes.
The wind was too strong to wind the sail.
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".
Another Point of View
~Shared by Charlie, Mobile, AL
Housework was a woman's job, but one evening, Janice arrived home from
work to find the children bathed, one load of laundry in the washer and
another in the dryer. Dinner was in the oven, and the table set. She
was astonished!
It turns out that Charles had read an article that said, 'Wives who
work full-time and had to do their own housework were too tired to have
sex'.
The night went very well. The next day, Janice told her friends all
about it. 'We had a great dinner. Charles even
cleaned up the kitchen. He helped the kids do their homework,
folded all the laundry and put it away. I really enjoyed the evening.'
'But what about afterward?' asked her friends.
'Oh, that.......... Charles was too tired.'
God is good!
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:
HEAVENLY
HASH
~Shared by Larry J., Spring Hill, TN
Hold the potatoes, please.
INGREDIENTS:
2 cups marshmallows
3 cups sugar
1-1/2 cups evaporated milk
1/2 cup cocoa
1/4 cup butter or margarine
2 cups chopped pecans
1-3/4 cups marshmallow creme
1 teaspoon vanilla
TO PREPARE:
Cut marshmallows into pieces and place in a greased 9x12-inch
pan. Mix sugar, milk, cocoa and butter. Cook
mixture until a soft ball is formed when dropped into water (235
degrees). Add pecans, marshmallow creme and
vanilla. Beat until mixture begins to thicken. Pour
over the broken pieces of marshmallows. Let cool and
harden. Cut into squares.
Source: "River
Road Recipes II...A Second Helping" by The Junior League of
Baton Rouge
SEAFOOD ANGEL HAIR
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
12 oz. uncooked angel hair pasta
1/2 lb. uncooked medium shrimp, peeled and deveined
2 garlic cloves minced
2 T. olive oil
2 1/2 lb. fresh tomatoes (about 8 medium) chopped
1/4 C. chicken broth
1 t. sugar
1 t. chicken bouillon granules
1/2 t. salt
1/8 t. pepper
1 (8 oz) pkg. imitation crab meat chopped
Cook pasta according to package directions. Meanwhile in a
large nonstick skillet, saute shrimp and garlic in oil for 5 minutes or
until shrimp turn pink. Remove and keep warm.
In the same skillet combine the tomatoes, broth, sugar, bouillon, salt
and pepper. Bring to a boil. Reduce heat, simmer
uncovered for 15 minutes. Stir in crab and reserved shrimp;
heat through. Drain pasta; serve with seafood mixture.
OKRA GUMBO
~Shared by Johnny, LA
2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)
Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green
pepper and sauté. Add garlic and chopped parsley and cook for 2
minutes. Add chicken stock and tomatoes. Add shrimp and cook over
medium heat for 30 minutes. Stir thoroughly. Serve with rice.
Makes 8 Servings.
PEANUT BUTTER MARSHMALLOW CUPS
~Shared by Barb C., Chula Vista, CA
1 1/2 cup peanut butter; smooth or crunchy
5 oz semisweet chocolate or 5 squares chopped
2 tablespoons butter
1 pkg marshmallows; miniatures
Line 2 muffins pans with 24 foil baking cups. Melt peanut butter,
chocolate and butter over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Fold in marshmallows. Spoon into baking
cups; chill.
Makes about 24 cups.
Kids love these for a rainy day treat.
FRENCH CANADIAN FILLET DE PORC AUX
CHAMPIGNONS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pork tenderloin
1 clove garlic
Paprika
2 tbs. butter
1/2 tsp. marjoram or savory
1/2 cup cream
1 cup sliced mushrooms
3 tbs. white wine
Salt and pepper
2 tbs. flour
Rub pork with garlic. Dust heavily with paprika and brown in butter.
Add mushrooms and coat well with butter. Then add wine, salt, pepper
and seasonings. Cover and gently simmer 40 minutes or until tender. Mix
flour with cream. Add to sauce in pan after removing cooked tenderloin.
Cook a few minutes. Serve with tenderloin.
HOMEMADE MEATBALLS
~Shared by Jim H., Calgary, Alberta, Canada
Just like it is nice to have a variety of pastas or any other dishes,
it's also good to have a variety of recipes for meatballs - here are
five for you - hope you enjoy them! The directions are the same for all
varieties - the ingredients are listed below:
Directions:
In a large bowl, combine 2/3 cup of fresh bread crumbs with 1/2 cup of
water. Let stand until absorbed - about 5 minutes. Beat in 1 egg; 1
clove of garlic (minced), 1/2 teaspoon of each salt and pepper. Mix in
1 lb. of fresh ground beef and seasoning fro the recipe you are using.
Roll by tablespoon into balls. Brush non-stick skillet with vegetable
oil, hear over medium heat. Brown meatballs, in batches - for about 5
minutes. Transfer meatballs into a bowl. Drain fat from pan,add garlic
and one finely chopped onion. Cook over medium heat, stirring often for
about 3 minutes. Add sauce ingredients and simmer slowly, stirring
often - for about 25 minutes. Return meatballs and any accumulated
juices to pan, simmer, turning meatballs occasionally until no longer
pink inside and the sauce is thickened - about 20 minutes.
Meatball Ingredients:
1. Classic Italian Meatballs: Add-Ins: 1/4 cup of grated Parmesan
cheese, 1/.4 cup of fresh chopper parsley Sauce Ingredients: 1 can 28
oz.) of diced tomatoes, i cup of beef stock, 1 zucchini (grated), 1/2
teaspoon of each dried basil and oregano Serve with: Pasta sprinkle
with grated Parmesan cheese
2. Goulash Meatballs: Add-Ins: 1 tablespoon of paprika, 1 tablespoon of
tomato paste Sauce ingredients: 4 cups of sliced mushrooms, 2 cups of
beef stock, 1 cup of water, 1/4 cup of tomato paste, 1 tablespoons of
paprika, 2 tablespoons of sherry (optional) Serve with: Noodles, top
with sour cream
3. Mexican Fiesta Meatballs: Add-Inns: 1 jalapeno pepper (seeded and
minced), 1 tablespoon of chili powder, 1/2 teaspoon of dried oregano
Sauce Ingredients: 1 can of stewed tomatoes, 1 cup of water, 1/2 cup of
salsa, 1 sweet green pepper (chopped), 1 teaspoon of chili powder, 1/2
teaspoon of dried oregano Serve with: Rice, sprinkle with shredded
cheese (Monterrey jack or Cheddar works well)
4. Saucy Barbecue Meatballs: Add-Inns:1/4 cup of fresh chopped parsley,
2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce Sauce
Ingredients: 1 can of ground tomatoes, 1/4 cup of packed brown sugar,
1/4 cup of cider vinegar, 1 tablespoon each of Dijon mustard and
Worcestershire sauce, dash of hot pepper sauce. Serve with: Baked
potatoes, sprinkle with chopped parley
5. Coconut Curry Meatballs: Add-Inns: 1/4 cup of fresh chopped
coriander, 2 tablespoons of minced ginger root Sauce ingredients: 1 can
of coconut milk, 1 cup of chicken stock, 2 tablespoons of lime juice, 1
sweet red pepper (chopped), 1 tablespoon of red or yellow mild Thai or
Indian curry paste Serve with: Egg noodles, sprinkle with coriander
Source: Mama-knows.com
BANANA SPICE LOAF CAKE
~Shared by Treva, NC
A tasty and easy snack cake with bananas and raisins, along with
chopped pecans and spices.
6 very ripe bananas
1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoons ground cloves
Grease and flour 3 (4 & 1/2 x 8 & 1/2-inch) loaf pans.
Heat oven to 325°.
In a medium bowl, mash bananas and pour vegetable oil over them; set
aside while making cake. Cream butter and sugar; add eggs, one at a
time, beating well after each addition. Stir in banana and oil mixture;
mix well. Combine dry ingredients in a separate bowl; add to creamed
banana mixture. Stir in raisins and pecans; blend thoroughly. Spoon
mixture into the prepared loaf pans and bake for 50 to 55 minutes, or
until browned and a toothpick comes out clean when inserted in the
center of a loaf. Cool on racks before slicing.
CREOLE SEASONING
~Shared by Jim D., WA
For a scant 1 cup.
Ingredients
2 cup sweet paprika
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
Directions
Thoroughly combine all the ingredients in a small mixing bowl and place
the mixture in an airtight container in a cool, dark place for up to
three months.
Source: New Orleans Seafood Cookbook by Ralph Brennan
GREEK CAULIFLOWER IN TOMATO SAUCE
(Kounoupidi Kokkinisto)
~Shared by Linda H., Rosharon, TX
1 kg cauliflower
1/2 cup olive oil
3 onions
10 tomatoes
sugar
cinnamon
salt
pepper
Wash the cauliflower, remove the stems and cut it in pieces. Use a
saucepan to prepare the sauce for the cauliflower. Wash and mash the
tomatoes. Peel and chop the onions. Add the olive oil into the saucepan
together with the tomato mash, the onions the cinnamon, the sugar, salt
and pepper. Stir the mixture and let the sauce boil. When it boils put
the cauliflower and let it simmer until the sauce thickens and the
cauliflower is tender. Cool and serve.
Source: http://www.greek-recipe.com
SICILIAN STUFFED PORK TENDERLOIN
~Shared by Mary H., Montreal, Canada
Preparation; 20 minutes
Chill: 30 minutes
Cook: 65 minutes
Makes: 4 servings
Cost: $3.14 per each or 6 servings
1 1/2 pounds pork tenderloins
2 tablespoons each: Dijon mustard and liquid honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon each: salt and pepper
Stuffing:
2 tablespoons butter
3 onions, thinly sliced
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 teaspoon each: salt and pepper
1/3 cup fresh bread crumbs
1/4 cup toasted pine nuts
3 tablespoons chopped fresh parsley
1 teaspoon grated orange rind
1 tablespoon orange juice
Stuffing: In skillet, melt butter over medium-low heat; fry onions,
stirring occasionally, until deep golden, about 20 minutes.
Stir in currants, vinegar, salt and pepper; cook for 5
minutes. Remove from heat. Stir in bread crumbs
pine nuts, parsley and orange rind and juice; set aside.
Starting at thick end of each tenderloin, insert handle of wooden spoon
lengthwise through center, almost but not all the way through, to make
pockets. Fill with stuffing, using handle to gently push
stuffing evenly into pockets. Refrigerate for 30 minutes or
for up to 24 hours. Place on greased baking sheet.
In small bowl, combine mustard, honey, oil, salt and pepper; brush over
pork. Roast in 400-degree F. oven until juices run clear
when pork is pierced and just a hint of pork remains inside, about 40
minutes. Transfer to cutting board; tent with foil and let
stand for 10 minutes before carving.
Source: Canadian Living magazine, June, 2010
DISNEY SGT. PRESTON'S YUKON SALOON NACHOS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces Bag tortilla chips
1/2 cup Refried beans
1/2 cup Cheese sauce
1/4 cup Jalapeno peppers, sliced
1/2 cup Sliced black olives
1/2 cup Onion, diced
1/2 cup Tomatoes, diced
2 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
1/2 cup Scallions, chopped
1/2 cup Sour cream
1/2 cup GUACAMOLE
1/2 cup SALSA
In 9" baking dish, spread an even layer of chips. Pour cheese sauce and
beans evenly over chips. Sprinkle with jalapenos, olives, onions, and
tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish
with scallions. Serve with sour cream, guacamole and salsa.
ANDOUILLE RICE CAKES
~Shared by Johnny, LA
If you like andouille, give these rice cakes are try. When crawfish is
in season, Marcelle suggests serving them topped with a big spoonful of
crawfish ettoufee.
3 ¼ tablespoons vegetable oil
½ cup chopped onions
½ cup chopped bell peppers
1 rib celery, chopped
4 ounces andouille, chopped
2 cups chicken stock
2 teaspoons salt
Hot sauce to taste
1 ¼ tablespoons all-purpose flour
3 cups cooked long-grain rice
2 tablespoons chopped green onions
2 tablespoons chopped parsley
Seasoned flour for dredging
Vegetable oil for frying
Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat.
Add the onions, bell peppers and celery and cook, stirring, until they
are soft, about 5 minutes.
Add the andouille and cook for about 5 minutes, stirring occasionally.
The mixture will become brown. Add the chicken stock, salt and hot
sauce and bring to a boil.
In a small skillet, combine the remaining 1¼ tablespoons of vegetable
oil and the unseasoned flour over medium heat and make a blond roux.
Add this roux to the andouille mixture and simmer for about 5 minutes,
stirring until the mixture thickens.
Remove from heat. Cool, stirring occasionally, for about 20 minutes.
Once the mixture has cooled down, add the rice, green onions and
parsley. Mix well.
Cover and refrigerate until the mixture has cooled completely. Form the
rice mixture into 2-inch patties (about l4 patties). Lightly dredge or
sprinkle lightly with the seasoned flour.
In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil
over medium-high heat and pan-fry 2 to 3 patties at a time, for several
minutes on each side until lightly browned. Repeat the process until
all of the patties are cooked.
REUBEN CASSEROLE
~Shared by Barb C., Chula Vista, CA
Ingredients:
1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot
with the dressing. Spread sauerkraut over top; sprinkle with cheese.
Toss crumbled rye bread with the butter then sprinkle over top. Bake at
350° for about 30 minutes, or until hot and bubbly.
Serves 6.
FRESH WATERMELON WITH COOL CITRUS MASCARPONE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 md Sized watermelon
1 c Mascarpone cheese
1 Orange, zested and segmented juices set aside
2 Lemons, zested and segmented juices set aside
1 Grapefruit, zestier and segmented, juices set aside
2 tb Sugar
Cut watermelon in half lengthwise. Using a melon baller, cut into balls
and place in a shallow serving bowl.
In a blender, mix the mascarpone and the citrus fruit juices and the
sugar until smooth. If too thick, thin with a little water (it should
be as thick as yogurt). Drizzle the mascarpone over the watermelon
balls and sprinkle the fruit segments over and serve cool.
Yield: 4 servings
QUICK HOMEMADE TOMATO SOUP
~Shared by Jim H., Calgary, Alberta, Canada
This recipe came from Canadian Living magazine, adapted for our
household...makes a great "fancy" lunch on a weekend even though it's
so quick!
25 min
5 min prep
Serves 4
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper
1. in saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until slightly thickened.
6. Using immersion blender or food processor, puree (optional).
Source: Recipezaar
SWADDLED PEPPERS
~Shared by Treva, NC
INGREDIENTS
4 oz. Cream cheese (from 8-oz. Pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño Chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. Fresh Parmesan cheese, grated (1 cup)
DIRECTIONS
Heat oven to 375°F. Spray cookie sheet with cooking spray. In small
bowl, mix cream cheese, lime peel, cilantro and lime juice until well
blended; set aside. Carefully remove stems from Chiles; cut each in
half lengthwise.* Remove and discard seeds.
Unroll dough on cutting board; separate into 8 triangles. From center
of longest side to opposite point, cut each triangle in half, making 16
triangles.
For each appetizer, spoon 1 teaspoon cream cheese mixture into Chile
half; place Chile, cream cheese side down, on dough triangle with point
of Chile near top point of triangle. Wrap sides of triangle up over
Chile; pinch to seal. Bring point of triangle down over end of Chile to
cover; pinch to seal.
In separate shallow dishes, place melted butter and Parmesan cheese.
Dip each dough-wrapped Chile into butter; roll in cheese to coat. Place
on sprayed cookie sheet.
Bake at 375°F. For 10 to 15 minutes or until golden brown. Immediately
remove from cookie sheet. Serve warm.
GRILLED STEAK SANTA FE
~Shared by Jim D., WA
4 servings
Frozen margarita mix is the secret to this great tasting steak.
INGREDIENTS
1 1/4 pounds top round steak, cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate, defrosted
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, diced
1/2 cup chopped red onion
DIRECTIONS
In a small bowl, make marinade by combining margarita drink mix,
cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2
tablespoons of the marinade in a small container, cover and refrigerate.
Place the beef steak and remaining marinade in a resealable plastic
bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours,
or overnight, turning occasionally.
Remove steak from marinade and discard marinade. Place steak on grid
over medium ash-covered coals. Grill uncovered for 16-18 minutes for
medium-rare doneness turning occasionally. Remove steaks and keep warm.
Just before serving, in a medium bowl, combine avocado, onion and
reserved 2 tablespoons of marinade mixture. Toss gently to coat.
Carve steak crosswise into thin slices. Serve immediately with avocado
mixture.
Source: txbeef.org
PANCAKES (WITH SWEET POTATO)
~Shared by Linda H., Rosharon, TX
Serves 4
Sweet potato puree both sweetens and boosts the nutrition of this
simple, quick breakfast.
1 cup water
1/2 cup sweet potato puree
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving
In a large bowl, mix the water, sweet potato puree, and cinnamon or
pumpkin pie spice, if using. Add the pancake mix and stir just to
combine—the batter should be lumpy.
Coat a griddle or large nonstick skillet with cooking spray and set it
over medium-high heat. When the pan is hot, add the oil, and spoon the
batter onto the griddle or pan, using 1/4 cup batter for each pancake.
Cook until bubbles form on top of the pancakes and the batter is set, 2
to 3 minutes. Then use a spatula to flip the pancakes and cook them
until golden brown on the other side, 2 to 3 minutes.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
LIME SOUP
~Shared by Larry Holmes, Toronto, Canada
6 cup chicken broth
4 chicken gizzards
4 chicken livers OR 2 small chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 tablespoons cooking oil
1 large tomato, chopped
½ cup chopped green peppers
½ teaspoon crushed dried oregano
3 tablespoons lime juice
4 pieces grapefruit peel, cut into 1x1/2-inch slices
3 6- or 7-inch corn or flour tortillas
Cooking oil
Lime slices
Pickled Serrano or jalapeno peppers, rinsed, seeded and chopped
In a 3-quart saucepan, combine chicken broth and chicken
gizzards; simmer, covered, 1 hour. Add
livers; cook 5 minutes more. (If using breasts, summer,
covered, for 30 minutes more or until meat is tender) Remove
meat from broth. Cool. Finely chop gizzards and livers. (If
using chicken breasts, skin, bone and shred.) Strain broth
and set broth and chicken aside.
In a small skillet cook onion and garlic in hot oil until
tender but not brown. Add the tomato, green pepper and
oregano. Cook over medium heat for 5 minutes. Remove from
heat and stir into chicken broth. Add the lime juice and
grapefruit peel. Simmer, covered, for 30 minutes and heat
through. Remove grapefruit peel just before serving.
Meanwhile, cut tortillas in half and then into 1/2-inch-wide
strips. Fry strips, about 1/3 at a time, in ½-inch hot oil
for 40 to 50 minutes or until crisp and light brown. Drain on
paper toweling. Divide fried tortilla strips among 6 soup
bowls. Ladle soup over. Serve immediately. Garnish with thin
slices of lime. Pass pickled peppers.
Makes 6 side-dish servings.
BAKED OMELET SQUARES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch
baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until
tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer
with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a
bowl, scramble eggs together with milk, and season with salt and
pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no
longer runny in the center and slightly brown on top. Allow to cool
slightly, then cut into squares and serve.
GLAZED POPPY SEED BUNDT CAKE
~Shared by Johnny, LA
From The Sister's Cafe.
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup pineapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil,
and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and
flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't
overtake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over
cake. Pour the glaze over the cake while it is in the pan. It is really
like syrup that soaks in. Give it a few minutes to soak in and then
turn it out onto a cake plate. Optional: dust top of cake with powdered
sugar.
ITALIAN CASSEROLE
~Shared by Barb C., Chula Vista, CA
Ingredients
Salt to taste
1 onion chopped
1 cup sour cream
1 lb ground chuck
8 ozs can tomato sauce
5 oz medium egg noodles
Cheddar cheese shredded
6 ozs cream cheese cubed
Method
In a large saucepan of salted boiling water cook the noodles and then
drain. In a large skillet brown meat and onions then drain the liquid
off it and add cream cheese and stir until melted. Remove skillet from
heat and add sour cream and tomato sauce. Combine sauce mixture and
noodles then pour into a 2 quart greased casserole and cover with
cheddar cheese. Bake the Italian Casserole at 350 degrees until bubbly.
A PLUS CARROT CAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 24
"Tired of the same old, boring carrot cake? THIS is the Carrot cake
you'll love forever! A little different because some of the ingredients
aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who
despises anything coconut, had two helpings for dessert and took some
home!! Don't knock it until you try it!! You'll never go back to that
boring recipe again."
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10 x 15 x
2 inch baking dish or 10 inch Bundt pan with cooking spray.
2. In a medium bowl, stir together the flour, baking powder, baking
soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl,
mix together the eggs, sugar and vanilla by hand. Stir in the oil; the
mixture should resemble pudding. Gradually stir in the dry ingredients,
then fold in the carrots, pineapple coconut, walnuts and raisins. Pour
the batter into the prepared pan, and spread evenly.
3. Bake for 55 to 60 minutes in the preheated oven, or until a small
knife inserted into the cake comes out clean.
Source: Allrecipes.com
MEXICALI CHICKEN SKILLET
~Shared by Jim H., Calgary, Alberta, Canada
This is a recipe that I found on ChefMD. A quick & easy stove
top chicken recipe. I served this with oven roasted potatoes and
asparagus. ~by LARavenscroft
30 min
5 min prep
Serves 4
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
1 1/2 cups salsa (use your favorite salsa)
2 green onions, thinly sliced
lime wedge (optional)
1. Combine cumin, oregano, salt and cayenne pepper.
2. Rub mixture over meaty sides of chicken.
3. Heat a large nonstick skillet over medium-high heat until hot.
4. Coat with cooking spray.
5. Add chicken to skillet, seasoned side down.
6. Cook 5 minutes or until beginning to brown.
7. Add salsa to skillet.
8. Turn chicken over and cover skillet.
9. Reduce heat to medium-low and simmer 15 to 20 minutes or until
chicken is cooked through.
10. Transfer to serving plates and garnish with green onions and serve
with lime wedges if desired
Source: Recipezaar
FLORIDA PUNCH
~Shared by Treva, NC
3 cup(s) Water
2 cup(s) Powdered Sugar
1 & 1/2 quart(s) Ginger Ale
1 & 1/2 quart(s) Grapefruit Juice
1 & 1/2 cup(s) Lime Juice
1 & 1/2 quart(s) Orange Juice
Heat the water and the sugar and stir until the sugar has dissolved.
Let cool.
Once cooled, mix well with the fruit juices and pour in a punch bowl,
over a block of ice.
Add the Ginger Ale, stir, and serve in highball glasses. Garnish with a
twist of orange.
RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND
MUSHROOMS
~Shared by Jim D., WA
Serves 4
INGREDIENTS
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces
each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
1/2 teaspoon pepper
4 medium Portobello mushrooms, stems removed (about 1 3/4 pounds)
1/4 cup olive oil
Salt
Fresh parsley, chopped (optional)
For the Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons rehydrated sun-dried tomatoes, not packed in oil, chopped
1 tablespoon fresh parsley, chopped
DIRECTIONS
Combine thyme, garlic and pepper in small bowl; press evenly onto beef
steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grid over medium,
ash-covered coals; arrange mushrooms around steaks. Grill steaks,
uncovered, 11-14 minutes for medium rare to medium doneness, turning
occasionally. Grill mushrooms 16-18 minutes until tender, turning
occasionally.
Meanwhile combine Blue Cheese Butter ingredients in small bowl until
well blended.
Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue
Cheese Butter over steaks. Carve steaks into slices; arrange evenly
over mushrooms. Season with salt, as desired. Garnish with parsley, if
desired.
TIPS:
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10
minutes. Drain well before using.
Leftovers? Make steak sandwiches and serve with blue cheese butter.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 337 Fat. Total: 7g Carbohydrates, Total: 6g
Cholesterol: 89mg Sodium: 159mg Protein: 32g
Fiber: 0g % Cal. from Fat: 19% Fat, Saturated: 0g
Source: txbeef.org
ZESTY LEMON PARSLEY RISOTTO
~Shared by Linda H., Rosharon, TX
3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese, grated/chopped/sliced
3-4 tablespoon fresh lemon juice
Zest of 1 lemon, minced
handful Italian parsley, chopped/torn
salt
black pepper
Melt 2 tablespoons of the butter over medium heat in a large pot.
Cook the onion in the butter for 3 minutes or translucent, stirring
constantly.
Add the rice. Cook for 2 minutes and stir constantly to prevent burning
and excessive sticking. A small amount of sticking is fine.
Lower the heat and add the wine. Stir constantly until fully absorbed.
Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully
absorb and be reduced before adding the next 1/2 cup. Stir constantly.
In total this process will take 20-25 minutes.
Remove from heat. Add butter, stirring until melted. Stir in the lemon
juice and zest. Add cheese, stirring until melted and fully dispersed.
Liberally add the black pepper. Add all other ingredients.
Serve with lemon wedges on the side, so that people can have the option
to kick it up another notch.
Source: CookEatShare
CHEESE BREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
Instructions
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour
into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy
seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes;
do not overbake.
GLAZED MINI MEATLOAVES
~Shared by Johnny, LA
Makes 4-5 mini meatloaves.
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and
lean ground pork)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
Adjust an oven rack to the middle position and heat the oven to 425
degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg,
mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon
pepper together in a large bowl. Add ground meat and combine until
uniform. Shape mixture into oval loaves (I doubled the recipe and got
10 mini loaves, so when I make the recipe without doubling it, I plan
to shape into at least 5 loaves - they were definitely big enough to be
perfectly filling!).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is
rippling. Add meatloaves (without letting them touch sides) and brown
well on one side, 3-5 minutes. Carefully flip loaves over and tidy up
edges using a spatula (I didn't need to do this - my meatloaves managed
to hold their shape really well). Brown on this side for another 2-3
minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini
meatloaves to a foil-lined baking pan and spoon the glaze over the top
of each meatloaf. Bake for 18-20 minutes, until the center of the loaf
registers 160 degrees on an instant-read thermometer (or do like I do
and cut one of the little babies open and if it looks done - pull 'em
out of the oven!).
Source: Adapted from The Best 30-Minute Recipe
RICE AND SAUSAGE CASSEROLE
~Shared by Barb C., Chula Vista, CA
Ingredients
3 Tbs butter
3 Tbs olive oil
3/4 cup chopped onion
Dash of Tabasco sauce
1/2 cup chopped celery
1 cup sliced mushrooms
4 cups cooked brown rice
1/4 cup chopped red pepper
1 lb cooked sausage drained
1/4 cup chopped green pepper
Method
Saute all of the vegetables in the olive oil and butter for about 5
minutes then mix the cooked vegetables along with the sausage and
Tabasco sauce into the cooked rice. Place the rice mixture into a
buttered casserole and bake the Rice and Sausage Casserole at 350
degrees until hot. Can also be topped with cheese. This is great for
cool days or holiday cooking.
LAZY DAY BROWNIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
½ cup butter
2 squares baking chocolate
1 cup sugar
2 eggs
¾ cup flour
¼ tsp. salt
¼ tsp. baking soda
½ cup chopped nuts (opt.)
1 cup semi-sweet chocolate chips
1 tsp. vanilla
Melt butter in a 2-quart saucepan over low heat. Add
chocolate squares and melt. Remove from heat. Mix
in sugar. Add eggs. Beat with wooden spoon until
well mixed. Mix together flour, salt and baking
powder. Add all at once to chocolate mixture. Mix
well. Add vanilla, chocolate chips and nuts. Mix
gently. (At this point, do not “mix well” as chocolate chips
will melt.) Pour into buttered 8-or 9-inch pan and bake for
20-25 minutes at 350. Do not overbake! Cool
completely before cutting. Double recipe for a 9X13 pan.
BEER CUPCAKES
~Shared by Jim H., Calgary, Alberta, Canada
Cake:
1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda
Glaze:
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk
Preheat oven to 350; butter a muffin tin. Combine the Guinness and the
butter, chopped into 1-inch chunks, in a large sauce pan, and heat to
melt the butter. Remove from heat, and whisk in the cocoa and sugar. In
a bowl, whisk the sour cream with the eggs and vanilla, then add to the
beer mixture. Sift together the flour and baking soda, and fold into
the batter. Pour into muffin molds and bake for 25 minutes, or until
inserted cake tester comes out clean. Let stand 10 minutes, remove from
muffin tin, and cool completely on a rack. Using a mixer, whip cream
cheese until smooth, sift in sugar, and beat. Add milk, and beat until
smooth. Spread glaze over cooled cupcakes.
*To create a thinner glaze, use a tablespoon or two more milk; for a
topping more akin to icing, use less milk, and perhaps more sugar. In
either case, add a little sugar or milk at a time, mix, and check for
desired consistency.
Source: Bigcitylittlekitchen.com
MOLASSES DOUGHNUTS
~Shared by Treva, NC
1 egg
1/2 cup sugar
1 tablespoon melted butter or margarine
1 3/4 cups flour
1 dash salt
1/4 cup molasses
1/4 teaspoon ginger
1/4 ground cloves
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/4 cup sour milk
oil or melted shortening, heated to 360ºF
Oil needs to be approximately 4 inches deep. Use fryer or cast iron
Dutch oven. Mix egg, sugar and butter. Add molasses and stir. Add flour
and spices. Stir baking soda into sour milk and add to dough. Mix in
gently and refrigerate for at least two hours. Turn chilled dough out
on floured surface and roll out to 1/2 inch thickness.
Cut out with doughnut cutter and fry, turning once (Do about 4 at a
time). Drain on paper toweling.
Makes 12 doughnuts and 12 doughnut holes. Roll in cinnamon sugar if you
like.
KEY LIME PIE
~Shared by Jim D., WA
1 9-inch graham cracker piecrust
1 14-oz. can sweetened condensed milk
4 egg yolks
One half cup key lime juice
Whipped topping for garnish
Key lime slices
Place condensed milk, egg yolks and lime juice in a bowl and whisk
together until mixture starts to thicken. Pour into piecrust and bake
for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top
with whipped cream if desired and key lime slices and serve.
The Skinny: Use fat free condensed milk, your favorite egg substitute
and fat free whipped topping.
BACON-BLUE DIP
~Shared by Linda H., Rosharon, TX
1/2 cup dairy sour cream
1 (3-ounce) pkg. cream cheese, cut into cubes and softened
2 ounces blue cheese, crumbled (1/2 cup)
1 Tbsp instant minced onion
4 slices bacon, crisp-cooked, drained and crumbled
1 large green pepper, top and seeds removed (optional)
Place sour cream, cream cheese, blue cheese and minced onion in blender
container; blend until mixture is smooth. Chill.
Before serving, stir in the crumbled bacon. Serve mixture in green
pepper shell, if desired.
Makes about 1 cup.
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COLORADO'S RED BEAN SOUP
~Shared by Treva, NC
SERVINGS: 10 (1-1/2 cup) servings
1 pound dry red kidney beans
6 cups water
8 cups water
3/4 cup dry white wine or reduced-sodium beef broth
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
4 cloves garlic, minced
1 medium fresh yellow wax chile pepper or banana chile
pepper, seeded and chopped*
1 pound fresh beef brisket, trimmed of fat and cut into
3/4-inch pieces
1 ham hock
1 large russet potato, peeled and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring
to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover
and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover
and let soak in a cool place for 6 to 8 hours or overnight.) Drain and
rinse beans.
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth,
sweet pepper, onion, tomato, garlic, and chile pepper. Bring to
boiling; add beef brisket and ham hock. Return to boiling; reduce heat.
Cover and simmer about 1 1/2 hours or until beans and meat are tender.
Remove ham hock; set aside to cool. Mash beans slightly. Add potato to
bean mixture. Return to boiling; reduce heat. Cover and simmer about 15
minutes more or until potato is tender. When ham is cool enough to
handle, cut meat from bone; discard bone. Cut ham into bite-size
pieces; stir into bean mixture. Stir in salt and black pepper.
*Note: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible. When
working with chile peppers, wear plastic or rubber gloves. If your bare
hands do touch the peppers, wash your hands and nails well with soap
and warm water.
Nutrition Facts Per Serving: Servings: 10 (1-1/2 cup) servings Calories
273 Total Fat (g) 4 Saturated Fat (g) 1 Cholesterol (mg) 35 Sodium (mg)
457 Carbohydrate (g) 33 Fiber (g) 12 Protein (g) 24
Diabetic Exchanges Starch (d.e.) 1.5 Other Carbohydrates (d.e.) .5
Vegetables (d.e.) .5 Very Lean Meat (d.e.) 2.5 Fat (d.e.) .5
STEAK & BOURSIN WRAPPED BELLS
~Shared by Jim D., WA
For an even quicker preparation, try deli roast beef.
Servings: 16 pieces
Total Time: 10 minutes
Ease of Preparation: Easy
Ingredients:
16 thin slices grilled steak, such as filet mignon (about 8 ounces)
1 cup light Boursin cheese, divided
4 ounces thinly sliced bell pepper
Steps:
Spread each steak slice with 1 teaspoon Boursin cheese and top with
bell pepper slices. Roll the steak around the bell pepper slices.
Nutrition: (Per piece)
Calories - 37
Carbohydrates - 1
Fat - 2
Saturated Fat - 1
Monounsaturated Fat - 0
Protein - 5
Cholesterol - 13
Dietary Fiber - 0
Potassium - 66
Sodium - 34
Nutrition Bonus - Protein, vitamin C, potassium, zinc.
Health: Low Sodium, Diabetes Appropriate, Heart Healthy, Low
Cholesterol, Low Sat Fat, Low Carb, Low Calorie
Source: EatingWell Test Kitchen
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SWEET-AND-SOUR
PORK ROAST
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- One 2-pound boneless center-cut single pork loin
DIRECTIONS
Preheat the oven to 375 degrees F. Coat a medium roasting pan with
nonstick cooking spray.
In a medium bowl, combine the honey, mustard, and salt. Place the pork
in the roasting pan and coat completely with the honey mixture.
Cover the pork with aluminum foil and roast for 40 minutes. Uncover and
baste with the pan drippings.
Roast the pork uncovered for 15 to 20 more minutes, or until no pink
remains. Slice and serve with the pan drippings.
Nutritional Information Per Serving (3 thin slices): Calories: 228,
Fat: 6 g, Cholesterol: 86 mg, Sodium: 377 mg, Carbohydrate: 12 g,
Dietary Fiber: 0 g, Sugars: 12 g, Protein: 32 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean-Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking By Art Ginsburg
TANDOORI CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds), skinned and
trimmed of fat
DIRECTIONS
Stir together yogurt, onion and garlic in a shallow glass dish. Add
lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper,
cinnamon and cloves. Add chicken and coat well. Cover and marinate in
the refrigerator for at least 2 hours or overnight.
Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and
set it over a foil-covered baking sheet. Place the chicken on the
prepared rack.
Bake the chicken until browned and no trace of pink remains in the
center, 25 to 30 minutes. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 227,
Fat: 10 g, Cholesterol: 87 mg, Carbohydrate: 8 g, Protein: 27 g, Fiber:
1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
STRAWBERRY SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 package (10 ounces) fresh baby spinach, washed, dried and
trimmed
- 1 pint fresh strawberries, cleaned and sliced lengthwise to
1/4-inch thickness
- 1/2 of a small onion, finely chopped
- 2 tablespoons sugar
- 3 tablespoons water
- 2 tablespoons white vinegar
- 1/2 teaspoon dry mustard
- 1/4 cup canola or vegetable oil
DIRECTIONS
Place the spinach in a large salad bowl; add the strawberries.
In a small bowl, combine the onion, sugar, water, vinegar, mustard, and
oil. Whisk until well combined. Drizzle the dressing over the salad and
toss to coat. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking By Art Ginsburg
CARROTS WITH FENNEL
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups baby carrots
- 3 tablespoons port wine
- 1 tablespoon fennel seeds
- 1 tablespoon olive oil
- Fresh ground pepper and salt to taste
DIRECTIONS
Preheat the oven to 350 degrees. Ear aluminum foil into 6 pieces large
enough to seal the carrots.
Divide all ingredients evenly among all 6 pieces of foil. Crimp to
seal. Place the packets in the oven and bake for 15 minutes, until
carrots are tender.
Place the packets on individual plates and let each person carefully
open the packet.
Nutritional Information Per Serving (1/2 cup): Calories: 60, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 72 mg, Dietary Fiber: 3 g, Sugars: 3 g,
Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 2 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
APRICOT-ALMOND BARS WITH CHOCOLATE
~Shared by Mary S., Nashville, TN
Yield: 24 bars
INGREDIENTS
- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces) or
semisweet chocolate chips, divided
- 1/4 cup sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F. Coat a 7-by-11-inch baking pan with
cooking spray.
Combine 1/2 cup dried apricots and water in a small saucepan; bring to
a simmer over medium heat. Cover and cook for 2 minutes. Remove from
heat and set aside to cool. Coarsely chop the remaining 1/2 cup
apricots.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Puree the cooked apricots and any remaining cooking liquid in a food
processor. Add egg, egg white, oil, honey and vanilla; process until
smooth. Add the flour mixture, 1/2 cup chocolate and the chopped
apricots; pulse just until combined. Scrape the batter into the
prepared pan, spreading evenly. Sprinkle with almonds.
Bake the bars until lightly browned and a toothpick inserted in the
center comes out clean. Let them cool in the pan on a wire rack.
Melt the remaining 1/4 cup chocolate in a double boiler over barely
simmering water or in the microwave on Medium for 30 to 60 seconds.
Spoon the chocolate into a ziplock bag, cut off the tip of one corner
and drizzle the melted chocolate over the cooled bars. Let stand for
about 10 minutes before cutting into the bars.
Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg, Carbohydrate: 12 g, Protein:
2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
WARM PINEAPPLE SALSA
~Shared
by Mary S., Nashville, TN
Yield:
4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon slivered almonds
- 1 small onion, thinly sliced
- 2 teaspoons curry powder
- 16 ounces pineapple tidbits, drained
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon brown seedless raisins
DIRECTIONS
In a small saucepan, heat the oil over medium heat. Add the almonds and
gently toss in the oil.
Add the onion and cook until tender and until the almonds are golden
brown.
Add the curry powder, pineapple, vinegar, salt, honey, and raisins.
Bring the mixture to a boil, reduce the heat, and simmer for 10
minutes. Remove the salsa from the heat and serve warm.
Nutritional Information Per Serving (1/4 of recipe): Calories: 114,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 148 mg, Carbohydrate: 20 g,
Protein: 1 g
Diabetic Exchanges: 1 Fruit, 1 Fat
Source: Diabetes
Cookbook for Dummies
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MIDGET
POT ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste
Directions
Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking
dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce
and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours. Turn
meat; add potato, carrots and onions. Cover; return to oven for 30-45
minutes or until meat and vegetables are tender. Remove meat and
vegetables and keep warm. To prepare gravy, skim fat from pan juices.
Measure 1 cup of the juices and place in a small saucepan. Combine
remaining flour and cold water; stir into juices. Cook and stir until
thickened and bubbly; cook and stir 1 minute longer. Season with salt
and pepper. Serve with meat and vegetables.
Yield: 2 servings.
FETTUCCINE WITH ROASTED TOMATO SAUCE AND
PARMESAN
~Shared by Maggie, TX
1 teaspoon olive oil
1 shallot, peeled and halved
1 clove garlic, peeled
1/2 cup whole, canned Italian plum tomatoes, drained
1 teaspoon balsamic vinegar
2 teaspoons fresh oregano, or 1 pinch dried
salt to taste
freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese
3 ounces fettuccine pasta
1. Preheat the oven to 400ºF.
2. Heat the olive oil in a large skillet over medium heat. Add the
shallots and garlic and cook, stirring occasionally, until they begin
to soften, about 10 minutes. Add the tomatoes, balsamic vinegar and
oregano and cook for 2 more minutes.
3. Transfer this mixture to a baking dish and season with salt and
pepper. Place the dish in the oven and roast for 20 minutes. Let cool
slightly and coarsley chop the mixture in a food processor or blender.
4. Meanwhile, bring a large pot of salted water to a boil. Drop in the
pasta and cook until it is al dente, about 8 to 10 minutes. Drain.
Place the pasta in a warm serving bowl, toss with half of the Parmesan
cheese and add the tomato mixture.
5. Sprinkle with the remaining Parmesan cheese and serve piping hot.
Serving Size: about 2 cups
Number of Servings: 1
Per Serving
Calories 350
Carbohydrate 61 g
Fat 7 g
Fiber 4 g
Protein 14 g
Saturated Fat 2 g
Sodium 522 mg
CUCUMBER AND SQUASH SALAD
~Shared
by Maggie, TX
1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tbsp chopped green onion
1 tbsp shredded Parmesan cheese
Dash crushed red pepper flakes
2 tbsp prepared Italian salad dressing
In a small bowl, combine the first five ingredients. Drizzle
with salad dressing, toss to coat.
Makes 2 servings
Source: Taste Of Home
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MCDONALD'S
APPLE MCMUFFINS
1 can apple pie filling (21 oz)
3 large eggs
2 teaspoons apple pie spice
1 package yellow cake mix (18 oz)
Beat all together with electric mixer on medium-speed. (or "mash" with
a potato masher if you prefer chunks in your muffins) Divide batter
equally between 24 paper-lined cupcake wells. Bake in a preheated 350°
for 25 to 30minutes or until knife inserted comes out clean. Allow to
cool before peeling off paper liners.
COWBOY CHUCK RAOST WITH ONION GRAVY
Prep: 25 minutes
Cook: 1-1/2 hours
Ingredients
1 2-1/2- to 3-lb. boneless beef chuck pot roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
2 medium onions, cut in wedges
3 cloves garlic, minced
1 cup brewed coffee
1 14.5-oz. can diced tomatoes
1/4 cup bottled mole sauce
Directions
1. Trim fat from beef. Season beef on all sides with salt and pepper.
In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef
from Dutch oven and set aside.
2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or
just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or
until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and
mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to
2 hours or until beef is tender.
3. Divide cooked beef and sauce into 4 portions in airtight freezer
containers. Let cool 30 minutes before covering. Freeze up to 3 months.
Thaw and use to make Ranchero Beef Hash, or other recipes.
4. Quick Thaw: Thaw in microwave oven at 30 percent power (medium-low)
for 12 to 14 minutes, stirring and breaking up meat halfway through.
Makes four 2-serving portions.
Nutrition Facts
Calories 255, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat
(g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 62, Sodium (mg) 729,
Carbohydrate (g) 9, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 33
Vitamin C (DV%) 10, Calcium (DV%) 5, Iron (DV%) 18
Percent Daily Values are based on a 2,000 calorie diet
CAESAR TORTELLINI WITH HAM
9 ounces refrigerated cheese tortellini
1 1/2 cups frozen broccoli flowerets
1 1/2 cups cooked ham, cubed
2/3 cup caesar salad dressing
3 cups romaine lettuce, shredded
2 tablespoons Parmesan cheese, shredded
1. Bring 2 quarts (8 cups) of water to a boil in large saucepan. Add
tortellini and broccoli; cook to desired doneness as directed on
tortellini package. Drain; return to saucepan.
2. Add ham and salad dressing; stir gently to mix. Cook over medium-low
heat just until heated thoroughly, stirring occasionally. Arrange
lettuce on individual plates. Spoon tortellini mixture over lettuce.
Sprinkle each serving with cheese.
CARROT AND RAISIN SALAD
(I love this stuff! ~Maggie)
3 cups grated carrots
1 cup chopped celery
2/3 cup seedless dark raisins
1/2 cup coarsely chopped pecans
2 tbsp chopped fresh parsley
3/4 cup plus 2 tbsp mayonnaise
1 tbsp sugar
1 tsp grated orange rind
1/2 tsp salt
In a large bowl, combine all the ingredients in the order
listed. Toss lightly with a fork.
Serves 6
Source: Cooking from Quilt Country: Hearty Recipes
from Amish and Mennonite Kitchens
SPICY CHICKEN OVER PASTA
Be sure to wear plastic or rubber gloves when you're working with the
chili peppers. The volatile oils in the peppers can burn your skin and
eyes.
Ingredients:
2 tbsp. olive oil
4 fresh cherry chile peppers, seeded and cut into strips or pieces
2 cloves garlic, minced
1 onion, cut into chunks
1 bell pepper, cut into chunks
1 1/2 lbs. skinless, boneless chicken breast halves, cut into bite-size
pieces
1 14-1/2 oz. can chopped tomatoes, undrained
1 lb. dried angel hair pasta, cooked and drained
Grated Parmesan cheese
Directions:
Preheat olive oil in large skillet over medium-high heat. Add chili
peppers, garlic, onion, and bell pepper. Saute for 2 minutes. Add
chicken. Saute for 3 or 4 minutes or until done. Add undrained
tomatoes; cook over medium heat for 10 to 12 minutes. Serve chicken
mixture over pasta; sprinkle with Parmesan cheese.
Number of Servings: 6
Notes from the Cook: Be careful when the hot cherry peppers hit the hot
olive oil, they may make you cough...its worth it!
MEXICAN CASSEROLE
Servings: 8 to 10
Total time: 1 hour 45 minutes.
Ingredients:
1-1/2 pounds ground Round
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar hot enchilada sauce
1 cup milk
1 package corn tortillas
1 cup grated cheddar cheese
Directions:
1. Brown ground beef and onions in a skillet.
2. Add soups, enchilada sauce, milk simmer 30 minutes.
3. Line a 9x13 baking dish with frozen corn tortillas.
4. Pour half of the beef mixture over tortillas add 1/2 cup cheese.
Make another layer, Tortillas, beef mixture,cheese
5. In a 350 degree F. oven bake 30-35 minutes.
SOUTHERN STYLE MEAT PIE
2 lbs. cubed raw beef
2 Tbs. fat
1 cup chopped onions
2 cups chopped celery
1/2 cup chopped green pepper
3 cups canned tomatoes, juice and pulp
3 Tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup kernel corn, drained
Sear meat in hot fat until nicely browned, about 10 to 15 minutes.
Remove meat from fat. Cook onions, celery and green pepper in the fat
until tender and lightly browned. Add tomatoes gradually to flour and
seasonings; add meat and vegetables. Turn into 2-1/2 quart casserole.
Cover and cook in moderate oven (350 F.) about 30 minutes. Top with
corn meal biscuit topping and back as directed. Serves 8 to 10.
Corn Meal Biscuit Topping
1-1/4 cups milk, scalded
1/4 cup yellow corn meal
2 cups sifted enriched flour
2-1/4 tsp. baking powder
1 tsp. salt
1/4 cup shortening
Pour hot milk over corn meal and let cool completely. Sift flour once,
measure; add baking powder and salt and sift together twice. Cut in
shortening until mixture resembles coarse meal. Add corn meal mixture
all at once, stirring only until all flour is dampened. Drop by
spoonfuls over meat-vegetable mixture. Bake in hot oven (400 F.) 40 to
45 minutes. Serve at once.
Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958.
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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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