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A
to Z
Recipes
June 27, 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.
I hope this finds you well and in the shade from the sweltering heat.
In less than 3 months, some of us will be in Las Vegas attending the Las Vegas Bling,
the annual gathering of a2z members. It may be a small group but
certainly a good one. We've had many gatherings over the years and each
has been memorable. And each time we have gathered near an a2z member
where they could show off their wonderful hometown area. We will bask
in the Las Vegas sunshine as well as in the glow of neon from the
"Vegas Strip". A bus tour to the Hoover Dam and the Grand Canyon is
planned. If you care to join in, I'd
love to hear from you. This may be the "last call" as the
clock is about to run out for this trip.
The current Monthly Theme topic is "Perfect Picnic"
and ends next Wednesday. I hope you will join in by sharing recipes for
this theme topic as well as regular issues. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here in the A
to Z Recipes Newsletter.
I hope you're ready for some good eating because we have some of the
very best recipes on the 'net here for you today. As you may have
suspected, these recipes don't just materialize. Someone
has to send them along to me for sharing in issues. Isn't it time for
that someone to be you?
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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"Friendship
isn't about who you have known the longest. It's about those who came
and never left your side ..."
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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Love
doesn't fly off the handle!
~Shared by Treva, NC
My attitude today leaves a lot to be desired. I woke
Up feeling rather grouchy. Some days are just
Like that . . . My grouchy days! It is as if the devil
Just lies in wait for me to get up so that he can
Use my mouth to be unpleasant!
This is the kind of day when I must really work on walking
In the love of the Lord. Come on, now, let's be honest.
Aren't there some days when you get up and maybe
Have not slept well, or you are dealing with more stress
Than usual or maybe you have a bad cold and just don't
Feel well, so it is easier to be a bit crabby and not want
To be bothered?
Being adults seems to mean that we are not supposed
To be grumpy especially if you have ever watched
Leave It To Beaver or The Brady Bunch. These
Parents are so pleasant and never seem to have a bad
Day and can solve everyone's problems without lifting
A hand. On my bad days, these type of TV shows
Make me want to scream!!!
But in reality, everyone has a day when we can't be
The "perfect" person and good natured. We all complain
Sometimes. We are all grouch sometimes and God knew
That when He created us as Human Beings... Not
Godly Beings. God knew that our human flesh would
Win out every once in awhile. Our responsibility
Is to be certain that those days are not our usual days.
So, just for today, I am going to try to leave the
Grouchies in the background and let love control my
Words and actions.
"God put both of Your hands over my mouth
And let Your love fill my soul."
Amen
~Amber Rose
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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Tips
on
storing olive oil
Olive oil, like all organic oils, will turn rancid over time if not
properly stored. Keep it away from heat, air and light. Don't be
tempted to store it in the cupboard over the range or above the
refrigerator. Most cooks like to have some handy at the stove. Keep
some in a pretty opaque container with a pouring spout within reach of
your hand but not of the cooking heat.
Do not store olive oil in the refrigerator--it solidifies at 36 degrees
Fahrenheit. If you find your olive oil contains a layer of white
solids, the bottle has been chilled. Leave it to reach room
temperature-- the olive oil will not have suffered.
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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Women!
~Shared
by Jim D., WA
Women can remember every outfit they wore for the past decade.
Men cannot remember what they wore yesterday without looking at the
floor next to the bed.
Feline Physics Laws
~Shared by Treva, NC
A cat at rest will tend to remain at rest, unless acted upon by some
outside force – such as the opening of cat food, or a nearby scurrying
mouse.
Law of Cat Motion
A cat will move in a straight line, unless there is a really good
reason to change direction.
Law of Cat Magnetism
All blue blazers and black sweaters attract cat hair in direct
proportion to the darkness of the fabric.
Law of Cat Thermodynamics
Heat flows from a warmer to a cooler body, except in the case of a cat,
in which case all heat flows to the cat.
Law of Cat Stretching
A cat will stretch to a distance proportional to the length of the nap
just taken.
Law of Cat sleeping
All cats must sleep with people whenever possible, in a position as
uncomfortable for the people involved, and as comfortable as possible
for the cat.
Law of Cat Elongation
A cat can make her body long enough to reach just about any counter top
that has anything remotely interesting on it.
Law of Cat Obstruction
A cat must lay on the floor in such a position to obstruct the maximum
amount of human foot traffic.
Law of Cat Acceleration
A cat will accelerate at a constant rate, until he gets good and ready
to stop.
Law of Dinner Table Attendance
Cats must attend all meals when anything good is served.
Law of Rug Configuration
No rug may remain in its naturally flat state for very long.
Law of Obedience Resistance
A cat’s resistance varies in proportion to a human’s desire for her to
do something.
First Law of Energy Conservation
Cats know that energy can neither be created nor destroyed and will,
therefore, use as little energy as possible.
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:
SUN-DRIED
TOMATO LAVOSH
(Automatic Bread Machine)
~Shared by Doe, Oliver, B.C., Canada
Makes 48 lavosh
1 1/4c water
1/3 c sun dried tomatoes, snipped in sm pcs
1 tsp salt
1 tsp sugar
2 tbsp roasted garlic & basil flavored oil
3 1/2 c flour
2 tsp dried basil
1 1/4 tsp yeast
1 c shredded Parmesan or old cheddar
Measure all ingred except cheese into bread pan. Select dough cycle.
Remove dough to a lightly floured surface. Cover with a lg bowl and let
rest for 10-15 mins. Divide the dough into 4 portions. Sprinkle 1/4c of
the cheese on the board. Place 1 portion of the dough on the cheese
& roll as thinly as possible into a 7”wide rectangle, turning
over frequently to press the cheese into the dough. With a pizza cutter
or sharp knife, score into triangles with a base of 2-21/2”, being
careful not to cut all the way thru. Repeat with rem portions.
Meanwhile preheat oven to 375. Place 1 rectangle at a time on prepped
baking sheet or preheated baking stone. Bake in pre-heated oven for
13-18 mins or until golden brown. Take from oven & allow to
col. Break into long thin triangles. Keep this fat free crisp on hand
to serve to company as a snack with fresh veggies. It’s the perfect
addition to a basket of soft rolls.
Tip- Store in an airtight container & the lavosh will keep
crisp for weeks. To make sure the lavosh isn't’t tough, roll the dough
as
thinly as possible.
Variation- Any flavored olive oil can be used in this recipe. Try
adding dried herbs, such as oregano, rosemary or thyme to complement
the oil.
SPICY RED CHILI OIL
~Shared by Johnny, LA
Just got done putting this together; will be ready in August. I bet it
will be good on some fresh cut fries. I have a ton of things I will be
shaking this on.
1/2 cup pack dried red chilies
2 cups Olive oil
1 bottle* + pourer (get the pourer in any kitchen supply store)
Cut up 2/3 of the chilies and pour into bottle. Add remaining 1/3 of
chilies. Fill bottle with olive oil. Leave for 2 months. I found it
works faster if you allow the oil to “breathe” so don’t seal the
bottle, once the green olive oil begins to turn red, you are good to go!
*I used the empty Franks Hot Sauce Bottle and Worcestershire bottle
with the pop up top.
BACON & POTATO BREAKFAST PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough
sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic &
herbs
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
If using crescent rolls: Unroll dough into pan; press in bottom and 1/2
inch up sides to form crust; press perforations to seal. If using dough
sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to
form crust.
Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes
pouch; microwave on High 2 to 3 minutes or until thawed. Remove
potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese,
the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly
over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake 20 to 25 minutes longer or until set and edges are
golden brown. Cut into squares.
SAUSAGE POTATO CASSEROLE
~Shared by Treva, NC
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 16 servings, 3/4 cup each
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in
large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray;
cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Save 80 calories and 10 grams of fat per serving, by preparing as
directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or
KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutrition Information
Calories 210 Total fat 15 g
Saturated fat 5 g Cholesterol 35 mg
Sodium 440 mg Carbohydrate 14 g
Dietary fiber 1 g Sugars 3 g
Protein 5 g
SHELLFISH STEW WITH CHORIZO AND ROUILLE
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 40 Minutes
Serves 4
Rouille, the zesty garlic and red-pepper sauce served with
bouillabaisse, is stirred into this shrimp-and-scallop dish at the last
minute, and it's also spread on the croutes that top it.
INGREDIENTS
1 1/2 teaspoons olive oil
3/4 pound cured chorizo or other spicy hard sausage such as pepperoni,
casings removed and sausage cut into 1/4-inch slices
1 onion, chopped
1/2 cup dry white wine
10 cloves garlic, 4 minced, 6 smashed
3 cups bottled clam juice
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1 baguette
1/2 cup mayonnaise
1/3 cup drained bottled roasted red peppers
1/4 teaspoon cayenne
3/4 pound large shrimp, shelled
3/4 pound sea scallops, cut in half if very large
1/4 teaspoon fresh-ground black pepper
DIRECTIONS
In a large pot, heat the oil over moderately high heat. Add the chorizo
and cook, stirring frequently, until browned, about 10 minutes. Remove.
Pour off all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and cook, stirring
occasionally, until translucent, about 5 minutes. Add the wine and the
minced garlic, bring to a simmer, and cook until reduced to about 1/4
cup, about 3 minutes. Add the cooked chorizo, the clam juice, tomatoes,
thyme, and 1 teaspoon of the salt. Cover, bring to a simmer, and let
simmer for 20 minutes.
Meanwhile, cut a 3-inch piece from the baguette and remove the crust.
Hold this bread under running water to soften; squeeze to remove the
water. Put this bread in a food processor. Add the mayonnaise, red
peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and
puree.
Light the broiler. Cut the remaining baguette into 1/4-inch slices and
broil the bread on both sides until golden, about 3 minutes.
Add the shellfish to the stew; bring to a simmer, by which time they
should be just done. Stir in 1/2 cup of the rouille and the black
pepper. Serve with the remaining rouille and the croutes.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 865 Fat. Total: 60g Carbohydrates, Total: 21g
Cholesterol: 250mg Sodium: 3039mg Protein: 55g
Fiber: 2g % Cal. from Fat: 62% Fat, Saturated: 0g
Source: Quick from Scratch - One Dish Meals
ORANGE WALNUT CANDY
~Shared by Barb C., Chula Vista, CA
INGREDIENTS
3 3/4 cups confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup butter or margarine, melted
1 1/2 cups ground walnuts
DIRECTIONS
In a bowl, combine the sugar, wafer crumbs, orange juice concentrate
and butter; mix well. Shape into 3/4-in. Balls; roll in walnuts. Cover
and Refrigerate in an airtight container for at least 24 hours before
serving
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
ALL DAY MACARONI AND CHEESE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Place the cooked macaroni in crock pot that has been sprayed
with nonstick cooking spray. Add the remaining ingredients,
all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1
cup of cheese and then cover and cook on low setting for 5 to 6 hours
or until the mixture is firm and golden around the edges. Do
not remove the cover or stir until it has finished cooking.
ITALIAN MEATLOF (WITH CARROT)
~Shared by Linda H., Rosharon, TX
Serves 8
This is a perfect place to use a food processor to save time. Finely
chopped raw carrot will work as well as puree.
Nonstick cooking spray
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup nonfat (skim) milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
1/2 cup carrot puree
1/4 cup ketchup
1 tsp. salt
1/8 tsp. pepper
1 cup bottled tomato sauce
4 slices turkey bacon
Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.
In a large bowl, soak the breadcrumbs in milk.
Coat a large nonstick skillet with cooking spray and set it over
medium-high heat. When the skillet is hot, add the oil. Add the onion
and cook, stirring occasionally, 7 to 10 minutes. Add the celery and
cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the
breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and
pepper, and stir to combine.
Turn the mixture into the loaf pan and smooth the top. Spread tomato
sauce over the meatloaf and lay the strips of bacon on top. Bake until
the center of the meatloaf is no longer pink and the bacon begins to
brown, 45 to 50 minutes. Cut into slices and serve.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
BOILED CORN ON THE COB
~Shared by Jim H., Calgary, Alberta, Canada
I stumbled upon a technique for cooking corn on the cob that I had
never thought to do before. As I state in the title though, this is the
only way I will ever make corn on the cob again so you should
definitely try it.
I will began by openly admit that I don’t always buy the best quality
corn that I could buy. Maybe that is why I am more open to splurging on
these additional ingredients to achieve a better tasting vegetable. If
corn is not in season or you are worried about the flavor of the corn,
I would definitely recommend these small additions to your cooking
water.
Since you are adding butter to the water, I didn’t even need to add a
pat of it to my corn. It coats the corn cobs and gives you the buttery
taste without the messy butter drips. Love the taste of a good sweet
corn? The addition of milk and sugar adds the sweet taste to the corn
that is sweet, but not too sweet.
I can’t recommend this recipe enough and hope you can give it a try
this summer. If you don’t believe my guidance on cooking, seeing my son
down three ears and beg for more is a great testimony to this tasty
goodness.
6 - 8 ears corn, husks and silk removed water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)
Directions:
1. Fill a large stock pot half full with water (use a large enough pot
to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer
and allow corn to cook for 7 to 8 minutes or until just tender,
depending on size of corn try not to over cook the corn as it will
become tough.
3. Using long tongs remove and place on a plate or in a bowl, then
cover with foil until ready to serve. Serve with butter and salt to
taste (optional as I think this has the perfect flavor).
Source: Adapted from this recipe on Recipezaar
PORK AND PEPPER SIR-FRY
~Shared by Mary H., Montreal, Canada
Preparation: 10 minutes
Stand: 20 minutes
Cook: 5 minutes
Makes: 4 servings
Cost: $2.73 per serving
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon soy sauce
2 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon grated gingerroot
pinch of pepper
2 tablespoons vegetable oil
1 large white onion, sliced
1 each: sweet red and green pepper, sliced
1/4 cup sodium-reduced beef broth
2 tablespoons oyster sauce
1/4 cup chopped fresh coriander
Thinly slice pork across grain into strips. In bowl, toss
together pork, cornstarch, soy sauce, garlic, 1 teaspoon of the sesame
oil, ginger and pepper; let stand for 20 minutes.
In wok or large skillet, heat vegetable oil over high heat; stir-fry
pork mixture, in batches, until slightly browned, about 1
minute. Transfer to plate.
Add onion and red and green peppers to pan; stir-fry until onion is
softened, about 3 minutes.
Return pork and accumulated juices to pan. Stir in broth and
oyster sauce; cook until thickened, about 1 minute. Stir in
remaining sesame oil. Garnish with coriander.
Source: Canadian Living magazine, June, 2010
SWEET POTATO CRUNCH
~Shared by Johnny, LA
6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. Cinnamon-Cider Syrup
handful of small marshmallows
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle.
Put in a large bowl and whip them til fluffy adding all other
ingredients. Pour into a buttered casserole and top with the crunch
topping.Bake at 350 for 45 minutes. Sprinkle on marshmallows around the
edges and bake additional 5 minutes.
BANANA DATE SHAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 large Pitted Dates
1 large Banana
4 scoops Vanilla Ice Cream
1 1/2 cups Milk
Pulverize the dates and banana in a blender and then add the remaining
ingredients, blending until smooth. Serve immediately.
BARBEQUE BACON AND CHEESE DIP
~Shared by Treva, NC
2 (8-oz.) packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
One quarter cup sweet onion, chopped
1 cup sharp cheddar cheese, shredded
Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread
barbeque sauce over the cream cheese. Top with bacon bits, tomato,
onion and cheese. Serve with tortilla chips.
The Skinny: Use low fat cream cheese and cheddar cheese.
NEW MEXICO BEEF STEW WITH GREEN CHILES AND
POSOLE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 2 Hours 45 Minutes
Serves 4 to 6
This classic Southwestern dish is traditional fare during the fall,
especially for family gatherings and holiday season celebrations. The
long green chiles grown in the Rio Grande Valley in the southern part
of New Mexico, especially around Hatch, are among the most flavorful in
the world, and with a medium heat, they are popular in many regional
recipes. Posole is the Spanish name for field corn that has been
treated with slaked lime to remove the tough outer layer of the
kernels, similar to hominy. Posole is also the name given to a stew
made with pork and posole corn, but beef, lamb, and goat work equally
well. Serve this stew with warm flour tortillas, fresh crusty bread, or
corn bread.
INGREDIENTS
3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim chiles, roasted, peeled,
seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced
DIRECTIONS
TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large
saucepan or stockpot. Place the flour in a shallow bowl or on a large
plate and season with salt and pepper. Dredge the beef in the flour,
add half to the saucepan, and sear over medium-high heat for about 5
minutes, or until browned on all sides. Remove the beef from the pan
with a slotted spoon. Heat the remaining 1 tablespoon of olive oil and
repeat for the remaining beef.
Add the first batch back to the pan when the second batch has cooked.
Add the beef stock, water, and wine, and bring to a boil. Add the
posole, onion, garlic, and green chiles, and return to a boil. Reduce
the heat to a simmer and add the cumin, oregano, salt and pepper. Cook,
partially covered, for 1 1/2 hours, stirring occasionally. Add the
potatoes and carrots, and continue to cook for 1 hour or until the
potatoes and posole are tender and the kernels have opened up. Add a
little more water if necessary to keep the consistency soupy, and
adjust the seasonings as necessary.
WINE RECOMMENDATION: This stew demands a wine of strong character as
well. The Rhone Valley of France provides just such wines:
Chateauneuf-du-Pape, Gigondas, St. Joseph, and Hermitage are all good
choices.
HELPFUL TIPS: You can use dried posole in this recipe, but the stew
will take up to 5 hours to cook. If using dried posole, add the
potatoes 1 hour before the stew finishes cooking. If posole is
unavailable, use canned (precooked) hominy. Rinse it well and add 15
minutes from the end of the cooking process.
Nutrition Information
Serves 4 to 6 - Facts Per Serving:
Calories: 613 Fat. Total: 12g Carbohydrates, Total: 95g
Cholesterol: 46mg Sodium: 390mg Protein: 29g
Fiber: 8g % Cal. from Fat: 18% Fat, Saturated: 0g
Source: Beef for All Seasons
EASY DIVINITY
~Shared by Barb C., Chula Vista, CA
1 small box fluffy white frosting mix
1/2 cup water
1/3 cup corn syrup
1 teaspoon vanilla
1 pound box confectioners sugar
1 cup pecan pieces
Boil water. Mix in dry frosting mix, corn syrup and vanilla in water.
Beat mixture on highest mixer speed for about 5 minutes. (When ready,
the mixture forms stiff peaks.) Gradually stir in sugar while mixing on
low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie
tin lined with waxed paper. Allow to sit uncovered. Once the mixture
feels firm to touch, turn over, cover tin and allow to stand overnight.
QUICK WHOLE-WHEAT APRICOT BREAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
"I've always liked this fruit bread of my mother's because it isn't as
sweet as most and because it's made of a fifty-fifty mix of unbleached
and whole-wheat flour. An additional plus: The
bread freezes wonderfully. Wrap snugly in foil or plastic
freezer wrap; label, date, and store in a 0*F. freezer. Use
in three months."
1 cup sifted unbleached all-purpose flour
1 cup un sifted whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup coarsely chopped dried apricots
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350*F. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch
loaf pan well; set aside.
Mix unbleached flour, whole-wheat flour, baking powder, and salt in
large bowl. Work in sugar, pressing out lumps; stir in
apricots. Make well in center of dry ingredients.
Whisk together egg, milk, and oil in large measuring cup.
Pour into well in dry ingredients and stir briskly just enough to
mix--no longer or bread will be tough.
Spoon mixture into prepared pan; let stand on counter 10 minutes; then
bake about 45 to 50 minutes until loaf begins to pull from sides of
pan, is springy to tough, and a toothpick inserted in center comes out
clean.
Cool loaf in pan on wire rack 10 minutes. Loosen around edge
and turn out on rack. Cool thoroughly before
slicing. Makes an 8 1/2 x 4 1/2 x 2 3/4-inch Loaf
Source: American
Century Cookbook by Jean Anderson (1997)
LEMON ANGEL HAIR
~Shared by Linda H., Rosharon, TX
8 oz. angel hair
1/3 rounded c. pecan halves
2 T. lemon zest
1/4 scant c. plain olive oil
1/4 c.+ fresh lemon juice (don't substitute)
3 rounded tsp. minced garlic
3/4 to 1 c. cooked or raw shrimp, halved lengthwise
Coarse salt & coarse pepper
1 heaping c. grape tomatoes, halved
1/2 c. mixed snipped basil, parsley, & mint
Start salted water for pasta. Zest lemon into measuring cup, add juice.
Set out everything else.
Toast pecans in 10" skillet on Medium High heat about 3 minutes, then
lift out & reserve. Reduce heat to Medium; add oil, then
shrimp, then garlic; cook 1 - 2 minutes. Off heat, add juice. Cook
pasta to just al dente; add 2 T. of cooking water to the lemon mixture,
then drain pasta well. Return it to the pot & pour lemon
mixture over it & toss. Add tomatoes, herbs, & pecans,
& grind on salt & pepper.
Serve hot or at room temperature to 3 or 4. Thanks to Dale Alfredson.
Omit shrimp for an unusual side dish for 6 or 8.
Source: Nancy's
Kitchen
"MAGIC" CHICKEN NOODLE SOUP
~Shared by Jim H., Calgary, Alberta, Canada
My Mom taught me how to make from scratch chicken noodle soup and I
added to it until it was my own. When I was in college, I would make it
for my friends and roommates when they were sick or even just feeling
blue. That's how it earned the nickname Magic Penicillin Soup. I'm not
sure it's all that, but I sure like it.~by mn maggie
40 min
20 min prep
Serves 6 -8
8 cups water
chicken bouillon (Follow the directions on the package for how much to
use for 8 cups of water.)
3-4 carrots (or 1 package pre-cut carrots)
3-4 celery ribs
2-3 cups chicken (I usually just use whatever's leftover from a roasted
chicken.)
1 diced onion (Medium in size)
1 lb wide egg noodles
1/4 tablespoon oregano (just a pinch or two)
1/4 tablespoon pepper
1/4 tablespoon garlic powder
1. Put water in a tall pot and heat to a boil. Add the chicken bullion,
onions, oregano, garlic powder, and pepper.
2.Dice onions and set aside.
3. Slice carrots and add to the boiling water. (I dice them about a
quarter inch to a half inch thick, but you can dice them thin if you
want more in your soup.).
4. Slice celery (it depends on how chunky you like your soup).
5. Cut chicken into bite size pieces.
6. Allow carrots to boil for about 5 minutes before adding the celery,
chicken, and about half the package of wide egg noodles and allow to
boil until the noodles are tender.
7. Now it's ready to serve. I love serving it with some buttered dinner
rolls on the side. Remember, you can adjust the seasoning and amount of
veggies to your taste. (I certainly never take the time to measure.).
I made this recipe just recently and it was quick, easy and very tasty!
I used leftover chicken and angel hair pasta broken into small pieces
~Jim
Source: Recipezaar
DRUNKEN KING CRAB LEGS
~Shared by Leasa, IA
Ok, not heart healthy but I LOVE crab legs and I have a pkg in the
freezer, Thought I might make these soon.
3 bottles of premium ale (ok, I'll get Guinness)
3 lemons, cut in half
1 head of garlic, cut in half
3 lbs Alaskan king crab legs, split
Drawn butter for serving
To a large stockpot with a steamer insert, add beer, lemons and garlic
and bring to a boil. Add crab legs and cover. Steam
for 5 mins or until crab is cooked through. Serve with lemon
wedges and drawn butter.
Serves 4
Source: Fine Living
TASTY FRIED CHICKEN
~Shared by Johnny, LA
1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up
Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic
bag, add flour and seasoning; shake well. Place chicken in the bag, a
piece at a time, and shake to coat. Shake excess flour from each piece
and place it on a plate.
Coat the chicken a second time. In a large cast-iron skillet, over
medium heat, melt bacon drippings and enough shortening to make 1 inch
of cooking oil When oil is hot, add chicken and fry until brown on all
sides.
Cover skillet, reduce heat to medium-low, and continue to fry for an
additional 25 to 30 minutes, until the chicken is tender and its juices
run clear when pierced with a fork. Remove cover from skillet during
the last 15 minutes of cooking. (6 to 8 servings)
CAPE MALAY PICKLED FISH
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
Heat the oil in a large skillet over medium-high heat. Season the fish
with salt and place in the skillet. Fry on both sides until fish is
browned and cooked through, about 5 minutes per side. Remove from the
skillet and set aside.
Fry the onions and garlic in the same skillet over medium heat until
translucent. Add the peppercorns, allspice berries, bay leaves, and red
chile pepper. Pour in the vinegar and water and bring to a boil. Stir
in the brown sugar until dissolved. Season with curry powder, turmeric,
cumin and coriander. Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish. Pour
the liquid over until the top layer is covered. Allow to cool then
cover and refrigerate for at least 24 hours before serving.
ROASTED HERB CHICKEN
~Shared by Treva, NC
1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water
Melt butter in a large skillet and saute onion and garlic. Add spinach,
sage and rosemary. Combine water and stuffing and stir until water is
absorbed. Add spinach mixture to stuffing, stir in cream and lemon
juice and mix well. Rinse out chicken and spoon in stuffing mixture.
Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is
golden brown and cooked through.
The Skinny: Use fat free Half and Half in place of the cream.
BLACK BEAN QUESADILLAS
~Shared by Jim D., WA
1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves garlic, minced
One half tsp. ground cumin
Two thirds cup salsa
1 15-oz. can black beans
One quarter cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.
Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and
black beans, cook for several minutes and remove from heat. Stir in
cilantro, lime juice and Feta cheese.
Spread mixture evenly over half of the tortillas and place a tortilla
over mixture on top of each tortilla. Cut into 4 equal pieces and top
with sour cream, additional salsa and jalapeno peppers.
The Skinny: Use low fat sour cream.
HERBED SHRIMP AND FETA CASSEROLE
~Shared by Barb C., Chula Vista, CA
Ingredients
2 large eggs
1 tsp dried basil
1 cup plain yogurt
1 tsp dried oregano
1 cup evaporated milk
4 garlic cloves minced
16 oz jar mild chunky salsa
3 ozs feta cheese crumbled
1/3 lb Swiss cheese shredded
1/2 lb angel hair pasta cooked
1/3 cup fresh parsley chopped
1/2 lb mozzarella cheese shredded
1 lb medium shrimp peeled uncooked
Method
Preheat oven to 350 degrees then coat an 8 x 12 inch baking dish with
cooking spray. In a medium bowl blend eggs, milk, yogurt, feta and
Swiss cheeses, parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish and then cover with salsa and add half
the shrimp. Spread remaining pasta over shrimp and then spread the egg
mixture over pasta. Add remaining shrimp and top with mozzarella
cheese. Bake the Herbed Shrimp and Feta Casserole for 30 minutes.
Remove from oven and let stand 20 minutes before serving.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BEEF AND SAUSAGE ROLL
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS:
For meat:
1-1/2 cups 1/2-inch pieces crust less Italian bread
1/2 cup milk
1-1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
.
For filling:
1/4 cup water
1 (10-ounce) package ready-to-use spinach
4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil
PREPARATION:
Make meat:
Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix
bread and milk in medium bowl. Mash bread with fingers until soaked.
Squeeze out excess moisture from bread. Place bread in large bowl;
discard milk.
Add ground beef, sausages, eggs, salt and pepper to bread and mix well.
Place meat in center of foil. Using moistened fingers, pat meat into 12
x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing
filling.
Make filling:
Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large
pot. Add spinach. Cover and cook until just wilted, tossing often,
about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat,
covering completely. Cover with prosciutto. Arrange provolone cheese
atop prosciutto, spacing apart. Place hard-boiled eggs end to end in
line down long side of roll. Arrange parsley along both sides of eggs.
Starting at long side near eggs and using foil as aid, roll up meat
jelly roll style. Pinch ends and seams together, enclosing filling
completely. Fold down foil from around meat roll. Brush meat with 1
tablespoon oil.
Bake meat roll until thermometer inserted into center registers 160
degrees F, about 1 hour. Let stand 15 minutes. Serve hot or at room
temperature; cut into slices.
Yield: 6 servings
COCONUT COUSCOUS WITH MANGO & BLACK
BEANS
~Shared by Linda H., Rosharon, TX
½ (17.6-ounce) can light coconut milk
1½ cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 tablespoons olive oil
2 tablespoons lime juice
1. Combine the coconut milk and water in a saucepan and bring to a
boil. Stir in couscous, cover and remove from heat. Let stand at least
15 minutes without removing the cover.
2. Meanwhile, place the coconut flakes in a dry skillet over medium
heat. Cook, stirring occasionally, until coconut begins to brown.
Transfer coconut to a serving bowl. Add the black beans, mangoes,
scallions, oil and lime juice.
3. Use the tines of a fork to scrape the couscous out of the pot and
into the serving bowl. Toss thoroughly; taste and add salt and pepper
as desired.
PEPPERCORN CRUSTED SIRLOIN WITH MUSHROOM
CREAM SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
For the steaks you will need:
2 (1/2 pound) top sirloin steaks, about 1 inch thick
4 tablespoons freshly ground black pepper (about 1 teaspoon for each
side of the steak)
Salt
granulated garlic
1 tablespoon olive oil
1. Heat olive oil over medium-high heat.
2. Sprinkle each side of the steak lightly with kosher salt and
granulated garlic. Then sprinkle each side with about 1 teaspoon of
freshly ground black pepper. (Note: The pepper will pretty
much coat the entire side of the meat. Use more or less if you need
to).
3. Place the steak in the pan and don’t touch it until it is time to
turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium
well, 8-10 minutes for well done. (Note: The secret to the perfect
crust, is to cook the meat in a medium- hot pan and NOT touch it. It
will be fine, I know you want to pick it up and look at it as its
cooking but don’t, resist all temptations. Trust me, it’s for the
best).
4. Remove the steak from the pan, set on a plate and cover. Let rest
for 10 minutes, it will continue to cook during this time. (Note: This
is a very important step because if you cut the meat too early all of
the juices will escape leaving you with a very tough piece of meat.)
While the steak is resting, prepare your mushroom cream sauce.
For the mushroom cream sauce you will need:
1 tablespoon olive oil
1 clove garlic, minced
1 cup sliced mushrooms
1 cup beef broth
1/2 cup half and half
Salt and pepper to taste
1. In the same pan that you cook the steaks in, add the olive oil,
mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes
or until mushrooms begin to soften and turn a golden color.
2. Next add beef broth, be sure to scape all the yummy bits off the
bottom. (Note: The pan will be very hot so this will create a lot of
steam, be careful).
3. Reduce the heat, add the half and half. Stir constantly as you bring
it to a boil. Cook until the sauce thickens, it should coat the back of
a spoon.
4. Spoon over the steak and serve.
See, you don’t need to go to a big fancy expensive steak house to get a
great steak. Enjoy!
Source: Lifesambrosia.com
CHICKEN PACKETS
~Shared by Larry J., Spring Hill, TN
Finger food for grown-ups.
INGREDIENTS:
2 Tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chopped onions
1/2 cup chopped bell pepper or celery
1/2 cup sour cream
2/3 cup cream of mushroom soup
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 (8-ounce) cans crescent rolls
1 cup shredded mozzarella cheese
TO PREPARE:
Heat the olive oil in a medium skillet over medium-high heat.
Add the chicken, onion and bell pepper. Saute for 5 minutes
or until the chicken is tender and cooked through; drain.
Combine the chicken mixture, sour cream, mushroom soup, garlic salt and
pepper in a bowl and mix well. Unroll the crescent roll
dough. Separate into 12 rectangles and press the perforations
to seal. Spoon 2 Tablespoons of the chicken mixture in the
center of each rectangle. Sprinkle evenly with mozzarella
cheese. Bring the corners of the rectangles together and
twist, pinching the seams to seal. Place on a lightly greased
baking sheet. Bake at 350 degrees for 20 minutes or until
golden brown.
SERVES: 6
Source: River
Road Recipes II...A Second Helping by The Junior League of
Baton Rouge
SMOTHERED PORK CHOPS & CABBAGE
~Shared by Johnny, LA
5 or 6 1/2" thick pork chops
2 heads of coarsely sliced cabbage
2-3 tablespoons of cooking oil
2 cups diced onions
5-6 cloves of finely minced garlic; 1/2 tsp black pepper
1 1/2 tsp salt
1/4 cup dried parsley
1/2 cup tomato sauce
salt and pepper
DIRECTIONS
1. Salt and pepper five or six 1/2" thick pork chops and brown over
medium-high heat in a few tablespoons of oil in the bottom of a large
6-8 quart pot.
2. When both sides of the chops are browned, remove the chops, throw in
2 cups diced onions and 1/4 cup of water.
3. Scrape the bottom of the pot to scrape up the browned bits.
4. The onions need to be caramelized to an almost mahogany color.
5. This is done by alternately browning the onions and then throwing in
a small amount of water and scraping up the browned bits from the
bottom of the pan.
6. This can take awhile, 30 to 40 minutes is about right.
7. Caramelizing the onions is the most important step to getting this
dish to turn out right.
8. When the onions have been caramelized, add 5-6 cloves of finely
minced garlic, 1/2 tsp black pepper, 1 1/2 tsp salt and 1/4 cup dried
parsley to the onions, mix thoroughly and cook for a minute until you
can smell the garlic cooking, immediately add 1/2 cup tomato sauce and
1/2 cup water.
9. Adding enough garlic is the second most important step, so don't be
shy about adding the 5-6 cloves.
10. Put 1 1/2 heads of coarsely sliced cabbage into the pot, don't
stir, place the browned pork chops on top of the cabbage, turn the
burner down to a little below medium and cover the pot.
11. Allow the cabbage and pork chops to smother for about 20 minutes,
open the lid, stir the cabbage and pork chops and add the remaining 1/2
head of cabbage.
12. There should be a rapidly bubbling 1 to 2 inches of juice on the
bottom of the pot.
13. You don't want to burn the cabbage, so add more water if necessary,
replace the lid and smother the pork chops and cabbage for another
15-20 minutes.
14. Stir the cabbage and pork chops, cover and smother for another
10-15 minutes.
15. Taste the cabbage and salt and pepper to taste. The first cabbage
put in the pot should not be mush but should be pretty wilted.
16. The second cabbage should be cooked through but the spines of the
cabbage leaves should still have some texture to them.
17. The cabbage will continue to cook after you turn off the heat so
err on the side of under cooking the cabbage.
18. Serve the cabbage and cabbage juice over steamed rice and serve the
pork chops on the side.
19. It should be a little spicy from the pepper.
TOAD-IN-THE-HOLE BAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 slices bread
1 Tbsp. margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread
slices, using 1-1/2-inch cookie cutter or rim of drinking glass.
Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides
down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with
cut-out bread slices to make four sandwiches. Break 1 egg into each
hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.
SWEET POTATO-STREUSEL QUICK BREAD
~Shared by Treva, NC
To make this quick bread even quicker, we used the microwave to cook
the potato and soften the butter for the streusel topping. Use an
electric knife to get clean slices.
1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350°.
Pierce potato with a fork; place on a paper towel in microwave oven.
Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in
paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
Place butter in a small microwave-safe bowl. Microwave at medium 20
seconds or until soft. Stir in pecans and 2 tablespoons sugar.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine all-purpose flour and next 6 ingredients (all-purpose flour
through nutmeg) in a large bowl, stirring with a whisk. Add mashed
sweet potato, juice, oil, and egg, stirring until well blended.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Drop pecan mixture by spoonfuls over top of loaf; gently press into
batter.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool
completely on wire rack.
Yield: 16 servings (serving size: 1 slice)
CALORIES 174 (28% from fat); FAT 5.4g (sat 1g,mono 1.9g,poly 2.2g);
IRON 1.2mg; CHOLESTEROL 15mg; CALCIUM 57mg; CARBOHYDRATE 29.5g; SODIUM
187mg; PROTEIN 2.8g; FIBER 1.5g
Source: Cooking Light, DECEMBER 2002
CORN BREAD WITH CHIVES
~Shared by Jim D., WA
Active Time: 10 Minutes
Total Time: 30 Minutes
Makes 8 servings
INGREDIENTS
1 cup coarsely ground cornmeal
1 cup all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons chopped fresh chives
1/4 cup vegetable oil
1 cup buttermilk
2 egg whites, lightly beaten
DIRECTIONS
Preheat the oven to 400 degrees F. Lightly grease an 8-inch square
baking dish.
In a medium-sized bowl, combine the dry ingredients. Stir in the
chopped chives.
Add the oil to the dry ingredients. With your fingers, work until the
oil is evenly mixed with the dry ingredients.
In a small bowl, combine the buttermilk and the egg whites, then pour
this mixture into the dry ingredients. Stir quickly to blend.
Spread the batter evenly in the prepared baking dish. Bake for 20
minutes, until the top is golden and a toothpick inserted in the center
comes out clean. Cool on a rack before serving.
Nutrition Information
Makes 8 servings - Facts Per Serving:
Calories: 205 Fat. Total: 8g Carbohydrates, Total: 29g
Cholesterol: 1mg Sodium: 593mg Protein: 5g
Fiber: 2g % Cal. from Fat: 35% Fat, Saturated: 0g
Source: Burt Wolf's Menu Cookbook
BACON AND CORN CASSEROLE
~Shared by Barb C., Chula Vista, CA
10 strips bacon
2 Tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic minced
1 1/2 cups sour cream
1/2 cup onion chopped
1 Tbs fresh parsley chopped
1 Tbs fresh chives chopped
2 cups fresh or frozen whole kernel corn
Cook bacon until crisp in a large skillet and drain reserving 2
tablespoons of drippings. Next thing is to crumble the bacon and set
aside. Saute onion in drippings until tender and then add the flour,
garlic, salt and pepper and cook and stir until bubbly then cook and
stir 1 minute more. Take this from the heat and stir in the sour cream
until smooth and then add the corn, parsley, and half of the bacon and
mix well. Pour this mixture into a 1 quart baking dish and sprinkle
with the remaining bacon. Put this Bacon And Corn Casserole uncovered
into a 350 degree oven and bake for 20 minutes or until heated through.
Take out of the oven and sprinkle with chives.
BROWNIE CHOCOLATE CHIP CHEESECAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Ingredients
1 (19.5- or 22-ounce, family size) package fudge brownie mix
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Instructions
Preheat oven to 350°F. Grease bottom only of 9-inch springform pan.
Prepare brownie mix as package directs for chewy brownies. Spread
evenly in prepared pan. Bake 35 minutes or until set.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE
BRAND®. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour
into prepared pan.
Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool.
Chill thoroughly. Remove side of springform pan. Garnish as desired.
Store leftovers covered in refrigerator.
BACON-WRAPPED POTATO BITES WITH SPICY SOUR
CREAM DIPPING SAUCE
~Shared by Linda H., Rosharon, TX
Makes about three dozen bites.
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
Chopped green onions
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the
chunks roughly the same size, even if they aren't the exact same shape.
Put the potatoes in a medium pot, cover with cold water, and bring to a
boil. Season the water with salt. Once the water begins to boil, cook
the potatoes for about 3 to 4 minutes, until you can stick a fork into
them without too much resistance. You want the potatoes to be almost,
but not fully, cooked through (so they won't fall apart during the next
steps).
Drain the potatoes and put them in a large bowl. Add the rosemary,
olive oil, salt, and a few grinds of pepper, and toss until the
potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap
each piece of potato in a half-strip of bacon, securing it with a
toothpick. Put the potatoes on a baking sheet lined with parchment
paper or aluminum foil. You may need to cook the potatoes in two
batches.
Cook the potatoes for 15 minutes, and then flip each piece. Cook for
another 10 to 15 minutes, until the bacon is cooked through and crisp.
Mix the sour cream and hot sauce in a small bowl. Season with salt and
pepper. Pile the potato bites on a plate and serve alongside the dip.
PEPPER CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
This is yummy, easy to make, peppers, chicken, mushrooms, and onion
served over rice.
2 tbs vegetable oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 cup water
1/2 cup ketchup
3 tbs light soy sauce (I used regular soy sauce)
1/8 tsp black pepper
2 tbs flour
1 large onion, cut into thin slices
2 green bell peppers, seeded, cored and cut into thin slices
4 oz can sliced mushrooms, drained
Cooked white rice for serving
1. Heat oil in a skillet. Add chicken cook 5 min.
2. In a bowl, whisk 1 cup water, ketchup, soy sauce and pepper, whisk
in flour.
3. Remove chicken from skillet. Stir in the water ketchup mixture and
bring to a boil, add chicken and the onion. Reduce heat to a simmer and
cook, covered 20 min.
4. Add peppers and mushrooms and simmer covered 15 more min. Serve with
rice.
Makes 4 servings.
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OAT BRAN MUFFINS
~Shared by Jim D., WA
1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray
Preheat oven to 375.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 8 ingredients (all-purpose flour through
salt) in a large bowl, stirring well with a whisk. Stir in carrot,
apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food
processor; process until smooth. Make a well in center of flour
mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with
cooking spray. Bake in batches at 375 for 20 minutes or until muffins
are browned and spring back when touched lightly in center. Remove the
muffins from pans immediately, and place on a wire rack.
Yield: 28 muffins (serving size: 1 muffin)
CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g);
IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM
188mg; PROTEIN 3.5g; FIBER 3g
STICKY DATE AND COCONUT CAKE
~Shared by Treva, NC
Coat the bottom and sides of the pan with cooking spray so this
pudding-like cake doesn't stick. Prepare the topping while the cake
bakes in step 3.
Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan;
bring to a boil, stirring occasionally. Remove from heat, and let stand
10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl.
Stir in date mixture, granulated sugar, vanilla, and egg until well
combined. Pour batter into a 9-inch springform pan coated with cooking
spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in
a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute.
Pour brown sugar mixture over cake; bake at 350° for an additional 13
minutes or until a wooden pick inserted in center comes out clean. Cool
in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool
completely on a wire rack.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 268 (22% from fat); FAT 6.5g (sat 4.2g,mono 1.6g,poly 0.3g);
IRON 1.2mg; CHOLESTEROL 31mg; CALCIUM 46mg; CARBOHYDRATE 51.6g; SODIUM
313mg; PROTEIN 2.5g; FIBER 1.7g
Source: Cooking Light, December 2008
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SHRIMP
SPEDINI WITH BASIL AND PEPPERS
~Shared by Mary S., Nashville, TN
Yield: 12 spedini, for 3 main-dish or 6 appetizer servings; 1/3 of
recipe (main dish), or 1/6 of recipe (appetizer)
INGREDIENTS
- 24 large shrimp, peeled and deveined (about 12 ounces)
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 12 stiff sprigs fresh rosemary, each 4 to 5 inches long
- 1/2 small red bell pepper, cut into 1-inch triangles
- 1/2 small yellow bell pepper, cut into 1-inch triangles
- 12 leaves fresh basil, rinsed
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Combine shrimp, lemon juice, oil and garlic in a glass bowl and toss to
mix. Cover and refrigerate for 15 minutes. Drain, discarding marinade.
Preheat grill to medium-high.
To prepare spedini: Strip the leaves off the bottom 2 inches of each
rosemary sprig. Use a wooden or metal skewer to pierce holes in peppers
and the shrimp, then thread a piece of red pepper, followed by 2 shrimp
(through head and tail), yellow pepper and a basil leaf on each
rosemary sprig. Season the shrimp with salt and pepper.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with
tongs and rub it over the grate). Grill the spedini until the shrimp
are pink and opaque in the center, 2 to 3 minutes per side.
Nutritional Information Per Serving: Calories: 156, Fat: 4 g,
Cholesterol: 172 mg, Carbohydrate: 4 g, Protein: 24 mg, Fiber: 1 g,
Sodium: 363 mg
Diabetic Exchanges: 3-1/2 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
CAULIFLOWER WITH TURMERIC
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving Size: 1/2 cup
INGREDIENTS
- 2 teaspoons canola oil
- 2 teaspoons minced ginger
- 2 teaspoons minced green chilies
- 3 cups cauliflower florets
- 1 teaspoon turmeric
- 1/2 cup low-fat, low-sodium chicken broth
DIRECTIONS
Heat the oil in a skillet over high heat. Add the ginger and chili and
stir-fry for 1 minute.
Add the cauliflower, turmeric, and broth. Cover and steam until the
cauliflower is tender, yet firm, about 6-7 minutes.
Nutritional Information Per Serving (1/2 cup): Calories: 29, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 24 mg, Carbohydrate: 3 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
HALIBUT WITH HERBS AND CAPERS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup chopped onion
- 1/4 cup fresh parsley leaves
- 1 tablespoon fresh cilantro leaves
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped pitted green olives
- 2 teaspoons drained capers, rinsed
- 1 clove garlic, minced
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 (1-pound) halibut fillet, cut into 4 portions
DIRECTIONS
Place onion, parsley, cilantro, lemon zest, lemon juice, olives,
capers, garlic and pepper in a food processor; pulse several times to
chop. Add oil and process, scraping down the sides several times, until
a pesto-like paste forms. Pat halibut with the herb paste. Cover and
refrigerate for 30 minutes.
Preheat oven to 450 degrees F. Coat a 7-by-11-inch baking dish with
cooking spray. Arrange the halibut in the dish and spoon any extra herb
mixture on top. Bake, uncovered, until the fish is opaque in the
center, 15 to 20 minutes. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 199,
Fat: 10 g, Cholesterol: 36 mg, Carbohydrate: 2 g, Protein: 24 g, Fiber:
1 g, Sodium: 125 mg
Diabetic Exchanges: 3 Very Lean Meat, 2 Fat
Source: The
Eating Well Diabetes Cookbook
OLD-FASHIONED BARBECUED SIRLOIN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon chili powder
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 small onion, minced
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 pounds boneless top sirloin steak, well trimmed
DIRECTIONS
Combine all marinade ingredients, then add the sirloin and marinate in
the refrigerator overnight. Prepare an outside grill with an oiled rack
set 6 inches above the heat source. On a gas grill, set the heat to
medium.
Grill the sirloin, turning once, according to the following guidelines:
15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for
well done. Carve into thin slices to serve.
Nutritional Information Per Serving (3-4 ounces): Calories: 227, Fat:
10 g, Cholesterol: 87 mg, Sodium: 77 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
GARLICKY SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 8 to 10 servings
INGREDIENTS
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1 pound large shrimp (24 to 30 count), peeled and deveined
- 1 tablespoon fresh lemon juice
DIRECTIONS
In a large skillet, heat the butter and oil over medium heat.
Add the garlic, parsley, salt, and shrimp, and saute for 1 to 2
minutes.
Drizzle with the lemon juice and continue cooking until the shrimp are
pink. Serve immediately.
Nutritional Information Per Serving (3 shrimp): Calories: 72, Fat: 4 g,
Cholesterol: 71 mg, Sodium: 166 mg, Carbohydrate: 1 g, Dietary Fiber: 0
g, Sugars: 0 g, Protein: 7 g
Diabetic Exchanges: 1 Very Lean Meat, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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BAKED
CUSTARD FOR TWO
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and
salt until combined. Pour into two ungreased 6-oz. custard cups.
Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in.
of hot water to the pan. Bake at 350° for 35 minutes or until a knife
comes out clean.
Yield: 2 servings.
CHICKEN CARIBBEAN
~Shared by Maggie, TX
Makes: 2 servings
Prep: 10 minutes
Grill: 12 minutes
Ingredients
1/4 teaspoon Jamaican jerk seasoning
2 4-ounce skinless, boneless chicken breast halves
1/4 cup canned unsweetened coconut milk
2 tablespoons orange juice
1 tablespoons snipped fresh basil
1/2 teaspoon finely shredded orange peel (optional)
1 cup hot cooked rice
Directions
1. Use your fingers to rub jerk seasoning evenly onto both sides of
chicken.
2. For a charcoal grill, place chicken on the rack of an uncovered
grill directly over medium coals. Grill for 12 to 15 minutes or until
chicken is done (170 degree F), turning once. (For a gas grill, preheat
grill. Reduce heat to medium. Place chicken on grill rack directly over
heat. Cover and grill as above.) Or, place chicken on the unheated rack
of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15
minutes, turning once.
3. Meanwhile, for sauce, in a small saucepan combine coconut milk,
orange juice, and half of the basil. Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup.
4. If desired, stir the orange peel into cooked rice. Serve the chicken
and sauce over rice. Sprinkle with the remaining basil.
For 4 servings: Prepare as above, except cook sauce until reduced to
1/2 cup (in step 3).
Nutrition Facts
Calories 294, Total Fat (g) 8, Saturated Fat (g) 6,
Monounsaturated Fat (g) 1, Polyunsaturated Fat (g)
0, Cholesterol (mg) 66, Sodium (mg) 108,
Carbohydrate (g) 25, Total Sugar (g) 2, Fiber (g)
0, Protein (g) 29, Vitamin A (DV%) 0,
Vitamin C (DV%) 15, Calcium (DV%) 2, Iron (DV%)
11, Starch (d.e.) 1.5, Very Lean Meat (d.e.) 3.5,
Fat (d.e.)
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
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BANANA CAKE WITH CREAM CHEESE-SOUR CREAM
FROSTING
Adapted from Bunny's Warm Oven where she got it from Epicurious.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream
1-1/3 cups mashed ripe bananas (about 3 large)
2 Tablespoons fresh lemon juice
Chopped walnuts (optional)
Chocolate Chips (optional)
In a medium bowl, combine all-purpose flour, baking soda, baking powder
and salt. Set aside.
Using an electric mixer, beat butter and granulated sugar in a large
bowl until fluffy, about three minutes. Add eggs, beat
another minute. Mix in sour cream, bananas and lemon juice
until combined.
Stir in dry ingredients to wet ingredients until combined. Do
not over stir.
Add the batter to a 9 x 13 x 2 pan that has been lightly buttered and
floured. Smooth the top with the back of a spoon.
Bake in the oven at 350 degrees for 30-35 minutes or until a toothpick
inserted into the middle of the cake comes out clean.
Cream Cheese-Sour Cream Frosting
Adapted from Bunny's Warm Oven where she got it from Epicurious.
1 (8 ounce) package cream cheese, room temperature
2/3 cup confectioner's sugar
1/2 cup sour cream
Beat sour cream, confectioner's sugar and cream cheese in a large bowl
until well blended. Spread the frosting over the cooled
cake. Add walnuts and chocolate chips if you want.
Keep the cake refrigerated since the frosting is made with perishable
items. I have to say this cake eaten cold tastes
wonderful. I can't describe it.
Have a piece and call me in the morning.
Source: Noble
Pig
CHICKEN BREASTS STUFFED WITH SMOKED
MOZZARELLA
3 tbsp. olive oil
4 cloves garlic, crushed
1 lb. mushrooms, sliced thin
1 lb. fresh spinach, chopped
1 lb. smoked Mozzarella, shredded
1 c. cooked rice
1/4 lb. smoked ham, diced
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
11 chicken breasts, skinned and boned
2 c. flour
6 eggs, beaten
4 c. Italian flavored bread crumbs
1 c. olive oil
5 tbsp. chopped shallots
1/4 lb. butter
2 cans (28 oz.) Italian plum tomatoes, crushed
1 c. dry white wine
Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the
mushrooms in the oil for 5 minutes. Remove from pan and set aside.
Blanch the spinach in boiling water for 1 minutes. Drain. In a bowl mix
together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and
pepper. Pound chicken between 2 sheets of plastic until double in size.
Put rice mixture on each breast. Roll up and tie with string or secure
with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll
in bread crumbs. Heat oil in frying pan, brown rolls in pan. Remove and
set aside. Add shallots and remaining cloves of garlic. Saute for a
minute and add the butter, wine, add tomatoes. Return chicken to pan,
baste with the sauce, and simmer over low heat, covered for 30 minutes.
Serve with sauce over rolls.
GOLDEN EGG BALLS
Ingredients:
8 - hard boiled eggs
1/2 cup - soft butter
1 packet - salted biscuits for crumbs
1 tsp - worchestershire sauce
2 tbsps - finely minced celery
1 tsp - salt
1/2 tsp - pepper
1/4 tsp - chill powder
Method:
1. Mash the hard boiled eggs (preferably in a blender).
2. Beat the butter together with the mashed eggs, Worcestershire sauce,
finely chopped celery, salt, pepper and chilli powder.
3. Crush any kind of salted biscuits to make 1 1/2 cups crumbs.
4. Form the egg mixture into tiny balls and roll them in the biscuit
crumbs. Chill.
Note: This is a very useful cocktail snack as it can be made well in
advance and requires to last minute cooking.
Source: http://groups.yahoo.com/group/allkindsoffood
CLASSIC SUCCOTASH
Prep: 15 min
Start to Finish: 30 min
Ingredients
2 cups fresh shelled butter or lima beans
Kosher salt
2 large ears fresh corn (about 2 cups)
2 Tbsp. unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/4 cup minced country ham
Directions
1. Place butter beans in large saucepan. Cover with water; add about 1
teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook,
partially covered, 30 to 40 minutes, until tender. Strain beans into
sieve. Set aside.
2. Shuck corn. Using clean terry cloth kitchen towel gently rub corn to
remove silks. Using sharp knife, cut corn kernels from cobs.
3. In large skillet heat butter over medium-high heat until melted and
foaming. Add corn. Lightly season with salt and pepper, stirring to
coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season
with salt and pepper. Cook 1 minute more, taking care not to overcook
corn and beans.
4. Add cream and ham. Cook just until heated through and slightly
reduced. Season to taste.
Makes 8 (1/2 cup) servings.
Nutrition Facts
Calories 141, Total Fat (g) 6, Saturated Fat (g) 4, Cholesterol (mg)
20, Sodium (mg) 246, Carbohydrate (g) 18, Fiber (g)
3, Protein (g) 5, Vitamin C (DV%) 7, Calcium (DV%)
2, Iron (DV%) 4
Percent Daily Values are based on a 2,000 calorie diet
BEER CHEESE SOUP
Comfort food never came faster! This homemade classic can be on your
table in less than 30 minutes.
Prep Time: 25 min
Start to Finish: 25 min
Makes: 6 servings
1/2 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick® or Bisquick Heart Smart® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer
1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots,
celery and onion; cook about 10 minutes, stirring occasionally, until
crisp-tender.
2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until
smooth. Gradually stir into vegetable mixture. Heat to boiling over
medium heat, stirring occasionally. Boil and stir 1 minute.
3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 570 (Calories from Fat 390); Total Fat 43g
(Saturated Fat 26g, Trans Fat 1 1/2g); Cholesterol 125mg; Sodium
1290mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 6g); Protein
25g
Percent Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 60%; Iron 8%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2
High-Fat Meat; 3 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
STRAWBERRY DROP COOKIES
2 eggs
2/3 c. shortening
1 strawberry cake mix
1/2 c. chopped nuts
1/2 c. chopped coconut
1/3 to ½ cup finely chopped fresh strawberries (optional)
Cream shortening, then add eggs, beating in well. Add half of the cake
mix. Beat well. Add remaining cake mix, nuts and coconut. Mix
thoroughly. Fold in fresh strawberries (if using). Drop by teaspoons
onto greased cookie sheet and bake for about 10 minutes at 350 degrees.
EGGS & SAUSAGE
2 cups bread, finely crumbled (not fresh is best!)
1 cup sharp cheddar cheese, grated
1/2 cup onion, chopped
1 cup mushrooms, optional
1 tsp. dry mustard
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 tsp. salt
Brown sausage meat and drain. Beat eggs - use a large bowl. Mix in
milk, salt and dry mustard. Mix in bread crumbs, cheese, onion, sausage
and mushrooms. Pour into greased 8x8" baking dish. Can be refrigerated
overnight. Bake at 350 for 40-45 minutes or until lightly browned and
firm.
Serves 6.
ARTICHOKE CASSEROLE
2 Cans artichokes; drained 14-ounce cans
4 tablespoons butter or margarine
4 tablespoons flour
1/2 cup milk
1/2 cup Parmesan cheese
1/2 teaspoon celery salt
4 tablespoons bread crumbs
Cut artichokes in quarters; place in greased casserole. Reserve. Melt
butter in a small pot, stir in flour, milk, cheese, and celery salt,
stirring and cooking until thick. Pour over artichokes and mix;
sprinkle bread crumbs on top. Bake 30 minutes at 350°.
Serves 4-6.
Source: Best
of the Best Recipe Hall of Fame Quick & Easy Cookbook
EASY BAKED PARMESAN MEATBALLS
1 lb. ground beef
1/2 cup Kraft grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
Heat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into
12 meatballs. Place in foil-lined 15x10" baking pan. Bake 25 minutes,
or until cooked through.
Serving Suggestions:
Try serving with your favorite hot cooked pasta and sauce and a quick
bagged salad tossed with your favorite Kraft dressing such as House
Italian.
Substitute:
Substitute 1 Tbs. parsley flakes for the 1/4 cup chopped fresh parsley.
Parmesan Turkey Meatballs:
Prepare as directed, substituting frozen Louis Rich ground turkey,
thawed, for ground beef.
Source: Kraftfoods.com
SOUTHERN CORNBREAD SALAD
Ingredients:
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions:
In the bottom of a large glass bowl, place cornbread cubes. Layer
beans, corn, onion, bell pepper, tomatoes, and cheese on top of
cornbread. Spread ranch dressing evenly over cheese. Cover, and
refrigerate for at least 2 hours. Garnish with fresh parsley, if
desired.
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil.
Preheat the pan either in the oven or on the stove over medium-high
heat.
Mix all ingredients together in a large bowl, stirring with a wooden
spoon or rubber spatula until combined. Pour batter into the preheated
cast iron skillet. Place skillet in the oven and bake until golden
brown, approximately 30 minutes. If making individual size cornbreads
in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Source: Paula's
Best Dishes by Paula Deen
SOUTHWESTERN MACARONI
2 T. soft butter
2 C. milk
1 1/2 C. Cheddar or Jack cheese, cubed
2 C. dry, uncooked macaroni
1/2 tsp. salt
1/2 tsp. mustard
2 T. green chilies, chopped
2 eggs, beaten
2 T. butter, melted
1/2 C. bread crumbs
Preheat oven to 350°F. Mix all ingredients except butter and bread
crumbs.
Put into a casserole dish. Sprinkle with crumbs mixed with butter. Bake
40 to 50 minutes.
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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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