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A
to Z
Recipes
June 30, 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 remains hot in the great state of Texas. We had a few rain showers
come through last evening which helped a little. If we can
just keep things with names like Alex, Bonnie, Colin, Danielle, etc.
away from us, we'll be much better off! A hurricane could certainly
cause more than the usual problems due to the oil spill in our Gulf.
Keep the Gulf Coast residents in your prayers, will you?
Just
as a reminder... a very
worthy cause is having its major fund raiser this Sunday, July 4th.
Please donate to Smiles
for Sophie which benefits research and treatment for
pediatric brain cancer. Sophie was a childhood friend of the
grandchildren of Pammie (OH) before her untimely death from this
horrible disease. She would have been celebrating her 7th birthday this
Sunday, July 4th. Her friends and family have organized an annual race
and a
day's worth of activities to help prevent another family from the loss
of their child. Any amount will help!
The current Monthly Theme topic is "Perfect Picnic"
and ends today. 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 will announce the topic for July
in the next issue which will give you all weekend to enjoy the July 4th
holiday.
We have some wonderful recipes, thoughts, and grins in today's issue
and I am grateful to all who helped. I know it takes time and effort
for you to fully participate in this publication... and I thank you!
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared
by Jim H., Calgary, Alberta, Canada
"Going to church does not make you a Christian just as standing in a
garage does not make you a car."
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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Pearls
Of Wisdom
~Shared by Treva, NC
Look back to where you have been...
For a clue to where you are going.
Worry enough to anticipate trouble...
But not so much as to bring it about.
Melt the icy fingers of fear...
With the sunshine of hope.
Step by gentle step...
You can overcome the greatest sorrow.
The sweetest grapes...
Are picked from the vineyard of friendship.
Gossip is like a river...
It can always be traced back to its source.
An insecure person...
Will soak up flattery like a sponge.
Save the life of a helpless animal...
And you have done the work of God.
A mirror is only as good...
As the reflection in it.
Find something you truly believe in...
And everything else will have meaning as well.
May God Bless You !
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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CUCUMBERS - AMAZING
~Shared by Barb, Chula Vista, CA
1. Cucumbers contain most of the vitamins you need every day, just one
cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5,
Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium,
Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and
pick up a cucumber. Cucumbers are a good source of B Vitamins and
Carbohydrates that can provide that quick pick-me-up that can last for
hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing
a cucumber slice along the mirror, it will eliminate the fog and
provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices
in a small pie tin and your garden will be free of pests all season
long. The chemicals in the cucumber react with the aluminum to give off
a scent undetectable to humans but drive garden pests crazy and make
them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out
or to the pool? Try rubbing a slice or two of cucumbers along your
problem area for a few minutes, the phytochemicals in the cucumber
cause the collagen in your skin to tighten, firming up the outer layer
and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber
slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to
replenish essential nutrients the body lost, keeping everything in
equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge?
Cucumbers have been used for centuries and often used by European
trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you
don't have enough time to polish your shoes? Rub a freshly cut cucumber
over the shoe, its chemicals will provide a quick and durable shine
that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice
and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to
the spa? Cut up an entire cucumber and place it in a boiling pot of
water, the chemicals and nutrients from the cucumber will react with
the boiling water and be released in the steam, creating a soothing,
relaxing aroma that has been shown to reduce stress in new mothers and
college students during final exams.
11. Just finish a business lunch and realize you don't have gum or
mints? Take a slice of cucumber and press it to the roof of your mouth
with your tongue for 30 seconds to eliminate bad breath, the
phytochemcials will kill the bacteria in your mouth responsible for
causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless
steel? Take a slice of cucumber and rub it on the surface you want to
clean, not only will it remove years of tarnish and bring back the
shine, but is won't leave streaks and won't harm you fingers or
fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber
and slowly use it to erase the pen writing, also works great on crayons
and markers that the kids have used to decorate the walls!!
Pass this along to everybody you know who is looking for better and
safer ways to solve life's everyday problems..
Source: LilBitsofThisnThat-PSP@yahoogroups.com
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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A Short
Human Interest Story
~Shared by Mike G., MI
Toward the end of Sunday service, the Minister asked, ' How many of you
have forgiven your enemies? ' 80% held up their hands.
The Minister then repeated his question. All responded this time,
except one small elderly lady.
'Mrs. Neely?'; ' Are you not willing to forgive your enemies?
'I don't have any.' She replied, smiling sweetly.
'Mrs. Neely, that is very unusual. How old are you? '
'Ninety-eight,' she replied. The congregation stood up and clapped
their hands.
'Oh, Mrs. Neely, would you please come down in front & tell us
all how a person can live ninety-eight years & not have an
enemy in the world?'
The little sweetheart of a lady tottered down the aisle, faced the
congregation, and said, 'I outlived the bitches.'
Mabel & Ethel
~Shared by Doe, Oliver, B.C., Canada
Two elderly women were eating breakfast in a restaurant one morning.
Ethel noticed something funny about Mabel's ear and she said, '"Mabel,
do you know you've got a suppository in your left ear?"
Mabel answered, "I have a suppository in my ear?"
She pulled it out and stared at it. Then she said, "Ethel, I'm glad you
saw this thing. Now I think I know where to find my hearing aid."
Car Trouble in the South
~Shared by Brenda, Hartselle, AL
A man in Little Rock had a flat tire, pulled onto the side of the road,
and proceeded to put a bouquet of flowers in front of the car and one
behind it. Then he got back in the car to wait. A passerby studied the
scene as he drove by and was so curious he turned around and went back.
He asked the fellow what the problem was. The man replied, 'I have a
flat tire.' The passerby asked, 'But what's with the flowers?' The man
responded, 'When you break down they tell you to put flares in the
front and flares in the back. I never did understand it neither."
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:
SCALLOPS
BAKED WITH MUSHROOMS
~Shared by Larry J., Spring Hill, TN
Calling all seafood lovers...
INGREDIENTS:
1 pound scallops
3 ounces butter
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 small onion, finely chopped
1/2 green pepper, minced
1/8 teaspoon basil
2 cups white sauce
1/2 cup cracker crumbs
4 Tablespoons grated Cheddar cheese
Parsley sprigs
TO PREPARE:
1. Wipe scallops with a damp cloth and set aside.
2. Melt 2 ounces butter in a heavy saucepan. Add
next five ingredients. Simmer gently 10 minutes until celery
and mushrooms are tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture; mix well. Heat
5 minutes and then add the white sauce.
5. Pour mixture into 1-1/2-quart buttered casserole. Cover
with cracker crumbs, then grated cheese; dot with remaining 1 ounce of
butter.
6. Bake at 350 degrees for 25 minutes or until golden.
Garnish with parsley.
INGREDIENTS for White Sauce:
2 ounces butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1/8 teaspoon pepper
TO PREPARE White Sauce:
1. Melt butter; gradually add flour, stirring constantly.
2. Add salt and pepper and slowly pour in milk.
3. Stir sauce continually until it is very smooth and thick.
SERVINGS: 4
Don't worry now because it is a seafood recipe and the Gulf is full of
oil. Just make a habit to every meal you eat to pray over it and ask
God to bless it and it be nourishment for your body and you will be
okay!!!!!
Source: "To
Market, To Market Cookbook" by The Junior League of
Owensboro, KY
MAPLE SYRUP GRANOLA
~Shared by Treva, NC
7 c. Thick oat flakes (rolled oats), uncooked
1 c. Flaked coconut
1 c. Wheat germ
1 c. Almonds, sliced or broken up
1 c. Pecans or walnuts, chopped or broken up
1 c. Sunflower seeds, raw or toasted
1 tsp. Salt
1 c. Vegetable oil
1 c. Maple syrup
1 tbsp. Vanilla
1 c. Raisins
Additional dried fruit/nuts as desired
In a very large bowl, combine the oats, coconut, wheat germ, nuts,
seeds and Salt. Mix well. In a separate bowl, whisk together the oil,
maple syrup and Vanilla. Pour over dry mixture in bowl, stirring and
tossing till everything is Very well combined (your bare hands are the
best tools for this step).
Spread granola on a couple of large, ungreased baking sheets. Bake in a
Preheated 250 degree oven for 2 hours, tossing mixture every 15 minutes
or so. Remove pans from oven and cool completely. Transfer granola to a
large bowl, And mix in raisins and any additional dried fruit desired -
dates, figs, currants, Dried cranberries or blueberries, etc. Store in
a tightly closed container at room Temperature.
WONDERFUL BANANA CAKE
~Shared by Jim D., WA
1 pkg. yellow cake mix
2 large ripe bananas
1 t. baking soda
Whipped cream
Prepare yellow cake mix according to package directions. Mash the
bananas with the baking soda and stir into the cake mix batter. Pour
batter into a greased and floured 13x9 inch baking pan.
Do not preheat oven. Place uncooked cake in oven and turn oven on to
350 degrees. Bake for 1 hour. Let cool thoroughly and then refrigerate.
Serve with whipped cream.
PASTA WITH TOMATO BACON SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Adapted from a Michael Smith (Chef at Home) recipe.
Ingredients
8 slices regular bacon, chopped
1 onion, finely chopped
8 cloves garlic, thinly sliced
1 28oz (796ml) can of crushed tomatoes (or puree a can of whole
tomatoes)
1 Tbsp. fresh thyme, rosemary or oregano (or 1 tsp. of dried)
Sprinkle of salt and freshly ground pepper
1 lb. pasta (I like penne with this sauce, but any pasta will do)
Method
Place the chopped bacon into a large saucepan over medium-high heat.
Add a splash of water. Cook until the water evaporates and the bacon
begins to brown. Continue stirring, lowering the heat to medium, until
the bacon is crispy and brown. Drain away most (or some) of the bacon
fat, leaving enough behind to saute the vegetables.
Add the onion and garlic and cook until they soften and begin to
caramelize. Pour in the tomatoes, rinsing out the can with water and
adding that too. Sprinkle in the herb of your choice and season with
salt and pepper. Simmer for 20 minutes or so.
Cook pasta in boiling salted water. Toss with the sauce and enjoy.
Source: Food & Wine
BURRITO PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5
minutes. Add the onion and garlic, and saute for 5 more minutes. Drain
any excess fat, if desired. Mix in the olives, green chile peppers,
tomatoes with green chile peppers, taco sauce and refried beans. Stir
mixture thoroughly, reduce heat to low, and let simmer for 15 to 20
minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart
casserole dish. Cover with a layer of tortillas followed by more meat
mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern
until all the tortillas are used, topping off with a layer of meat
mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is
slightly brown and bubbly.
SAUERBRATEN
~Shared by Linda H., Rosharon, TX
1 cup each cider vinegar and water
1 tbs salt
6 each whole cloves and peppercorns
2 bay leaves
4 pounds beef rump roast
1 large onion, halved and thinly sliced
1 cup crushed 20 gingersnap cookies
In a slow cooker liner or large bowl, combine vinegar, water, salt,
cloves, peppercorns, and bay leaves. Add beef and onion, cover or seal.
Marinate in refrigerator 1 to 2 days, turning occasionally. Remove and
discard 1 cup of marinade. Put liner with beef and remaining marinade
in a slow cooker or transfer beef and marinade from bowl to cooker.
Cover and cook on low 7 to 9 hours or until beef is tender. Transfer
beef to cutting board, cover to keep warm. Remove and discard cloves,
peppercorns, and bay leaves. Stir gingersnaps into liquid in cooker
until dissolved. Cover and cook on high 15 min. or until thickened.
Slice meat across the grain. SERVE WITH THE GRAVY.
This recipe makes 8 servings.
SOULFUL COOKED HAM
~Shared by Johnny, LA
1 12-14 pound fully cooked, bone-in ham
Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar maraschino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings
Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover
with foil and bake appropriate length of time until 1 hour is
remaining. Place brown sugar and mustard in medium bowl, and stir to
combine. Gradually add ginger ale to mixture until a pourable
consistency is achieved; you may not need the whole can.
Remove ham from oven and remove foil. Pour brown sugar mixture over ham
and, using a pastry brush, coat the sides. Cover the ham with foil,
return to oven and continue baking for 1 hour, basting every 20
minutes. Remove foil for last 20 minutes.
Remove ham from oven. Arrange pineapple rings and cherries in
decorative pattern on ham, securing with toothpicks. Use pastry brush
to bast the fruit. Bake ham until fruit is heated through, 7-10 minutes.
Yield: 12 servings
SALMON FILLET
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 (5 oz) Salmon Fillets
2 tspn + 2 tblspn olive oil
salt & pepper to taste
1 can (14 oz) chopped tomatoes, drained
2 finely chopped shallots (I used 1 sm sweet onion-didn't have shallots)
1 tsp oregano
2 tbs lemon juice
1 tsp thyme
Sprinkle one side of salmon with 2 tsp olive oil, salt &
pepper. Stir tomatoes; shallots; 2 tblspn olive oil, lemon juice,
oregano, thyme & salt & pepper in bowl to blend.
Place a salmon fillet, oil side down, on a sheet of foil. Wrap the ends
of the foil to form a spiral shape. Spoon tomato mixture over salmon
(divide mixture between 4 fillets). Fold sides of foil over fish
& tomato mixture, covering completely & sealing packets
closed. Repeat for each fillet. Place packets on baking sheet.
Bake @ 400° until salmon is cooked-about 15-20 min. Let stand for a few
min before opening, & salmon will continue to cook.
BIT-O-HONEY CANDY
~Shared by Barb C., Chula Vista, CA
Ingredients:
1 cup honey
1 cup chunky peanut butter
2 cups dry powdered milk
Directions:
Melt honey and peanut butter together in microwave. Add dry powdered
milk and knead well. Roll out on wax paper. Cut in strips and roll into
pillows.
Wrap in wax paper to store.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BLOODY MARY TOMATO BITES
~Shared by Jean M., OH
1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)
The day before, peel the tomatoes by dipping in boiling water for 10
seconds then plunging into ice water. The skins will easily slip off.
Place peeled tomatoes in a plastic container with a tight lid. Cover
with vodka and refrigerate overnight.
Serve with a small dish of salt for dipping.
*Save the leftover vodka as it is flavored with tomatoes and tastes
great. Try using hot pepper vodka for a spicy variation!
KEY LIME CHEESECAKE PIE
~Shared by Treva, NC
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 envelope unflavored gelatin
1/2 cup fresh lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 oz each) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup whipping cream
1 & 1/2 teaspoons grated lime peel
1/2 cup whipping cream, whipped, sweetened
Lime slices
Heat oven to 450°F. Make pie crust as directed on box for One-Crust
Baked Shell. Cool completely on cooling rack, about 15 minutes. In
1-quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes
to soften. Using wire whisk, beat in sugar and eggs. Heat mixture to
boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring
constantly. In medium bowl, beat cream cheese and butter. Pour in hot
lime juice mixture; beat until smooth and well blended. Refrigerate
about 45 minutes or until cool, stirring occasionally. In medium bowl,
beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime
juice mixture and grated lime peel. Spoon into cooled pie shell.
Refrigerate until firm, about 2 hours. Garnish with whipped cream and
lime slices as desired. Cover and refrigerate any remaining pie.
CRUMB PEACH PIE
~Shared by Jim D., WA
1 - 9 inch refrigerated piecrust
4 cups fresh peaches, peeled and sliced
One half cup sugar
One quarter cup all purpose flour
1 tsp. cinnamon
Topping:
One third cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
Two thirds cup all-purpose flour
One half cup butter
Combine peaches in a large bowl and mix well with sugar, flour and
cinnamon. Pour into the pie shell. Combine topping ingredients until
crumb mixture forms. Sprinkle over peaches. Bake at 375 degrees for 45
minutes.
The Skinny: Use your favorite sugar substitutes.
CHICKEN IN PEPPER SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Serves 4
Traditionally this dish is made with rabbit, but chicken is a good
substitute and vegetarians can use a meat substitute. Serve with
potatoes.
1 chicken cut into 8 pieces
3/4 cup olive oil
2 cloves garlic, peeled and chopped finely
1 bay leaf
1 small sprig of thyme
A little salt
1 green pepper, de-seeded and chopped
3.5 oz. ham or chorizo sausage, diced
Pinch ground cumin
1 tsp ground paprika
2 tsp sherry vinegar
2 tbsp water
METHOD
1. Marinate the meat overnight in half the oil, garlic, bay leaf and
thyme in a covered bowl. Season to taste. Remove with a slotted spoon
and drain well.
2. Heat the remaining oil in a large frying pan and fry the meat until
golden brown. Drain on crumpled kitchen paper before transferring into
a warmed serving dish.
3. Quickly fry the sausage in the pan before adding to the meat.
4. In a processor or with a pestle and mortar, grind the remaining
garlic, pepper, cumin and paprika to a thick sauce. Stir in the sherry
vinegar and water then season to taste.
5. Pour the sauce over the meat and serve piping hot.
Source: KitchenAid
CATALINA TOMATO SALAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 plum tomatoes, chopped
1 (5 ounce) jar stuffed olives, drained and halved
3/4 cup Catalina salad dressing
1 small onion, chopped
1/4 teaspoon pepper
In a bowl, combine all ingredients; mix well. Cover and refrigerate for
at least 2 hours.
SOUTHWESTERN YAM BISQUE
~Shared by Linda H., Rosharon, TX
2005 Soup Winner
1 ½ pounds yams (sweet potatoes), large dice
½ pound yams, small dice
¾ cup sweet kernel corn
¾ cup black beans
2 cups blanched broccoli heads, small dice
1 pint whipping cream
1 cup spinach, chiffonade-cut, blanched
½ to 1 1/2 cups, chicken or vegetable stock (optional)
Mixture of cheddar and Monterrey Jack cheese
Bring a pot of water to a rapid boil. Add large diced yams. In a
separate pot, bring water to a boil and cook small diced yams just
until tender then drain and set aside for later use. In a saucepan,
combine corn and black beans. Cook until tender. When large diced yams
are soft, remove from heat and drain. Slowly add 1 pint whipping cream
as you mash the yams. Return mashed yams to the stove top. Add in corn
and bean mixture, broccoli and spinach. Let simmer for 30 minutes.
Chicken or vegetable stock can be added for desired consistency. Top
with small-diced yams and cheese before serving.
Makes 5 servings (1 cup each)
Source: www.sweetpotato.org
SPICY ITALIAN SAUSAGE MEATBALLS
~Shared by Johnny, LA
The obvious way to serve these spicy meatballs is over spaghetti,
linguine or fettuccine. However, they are also good served with pepper
and eggs with crusty bread at brunch. Spoon some of the sauce over the
pepper and eggs. Just delicious.
INGREDIENTS
1 Lb. Italian hot sausage (with or without casing)*
1/2 Tspn poultry seasoning
1 Small onion, diced
1 Egg, beaten
1/2 Cup bread crumbs
3/4 Cup chili sauce
1/2 Cup ketchup
DIRECTIONS
If you have purchased sausage in a casing, slide a knife down the
casing to break it open, and then remove the sausage. Place sausage,
diced onion, egg and poultry seasoning and bread crumbs in a large bowl
and mix ingredients well. Do not over mix.
Make 8 to 10 meatballs and brown them evenly in a large frying pan over
medium high heat. When meatballs have browned, remove grease by pouring
it from pan. Remove pan from heat while you mix the chili sauce and
ketchup together. Pour sauce mix over meatballs.
Stir meatballs and sauce gently to blend well, making sure all
meatballs have sauce. Cover frying pan and continue cooking over medium
low heat for 25 to 30 minutes until the meatballs are done. Serve over
pasta.
Makes 4 to 5 servings.
Think about adding steamed spinach to this menu. You can use fresh or
frozen spinach. If using frozen spinach you can heat in the package it
comes in, when you use your microwave oven. Just pierce the frozen
spinach box with a knife to allow steam to escape before cooking. When
ready, carefully open the box of spinach and put into a small bowl.
Season with a pat of butter or margarine. If using fresh spinach, save
time by buying packaged baby spinach. It is usually kept in the
pre-packaged salad section.
Hint
*If you think the Italian hot sausage will be too hot for you, buy ½
pound mild Italian sausage and ½ pound hot Italian sausage. Mix sausage
together.
*This recipe can be made into an appetizer by making the meatballs
smaller. When meatballs are done, put meatballs and sauce into a
crockpot. Set the crockpot on low and you will have a hot appetizer all
evening. Have slim rounds of Italian bread and grated Parmesan cheese
nearby. Farfalle pasta, (they look like little bow ties) is the
recommended side dish because the pastas are small and easy to spoon
onto a small plate.
APPLE DANISH CHEESECAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
As a teacher who has lived in eight different towns and taught in 11
schools in three provinces, I have sampled a multitude of staff room
goodies and collected many recipes. The one for this delightful
cheesecake has traveled with me since my second school. It's an
excellent brunch item.
INGREDIENTS
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter or margarine
1/4 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
DIRECTIONS
In a small bowl, combine flour, almonds and sugar; cut in butter until
crumbly. Add extract. Shape dough into a ball; place between two sheets
of waxed paper. Roll out into a 10-in. circle. Transfer to a greased
9-in. x springform pan; gently press dough against the bottom and up
the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until
smooth. Add egg; beat on low just until combined. Pour over crust. In a
bowl, combine brown sugar, flour and cinnamon. Add apples and stir
until coated. Spoon over the filling. Sprinkle with almonds. Bake at
350° for 40-45 minutes or until golden brown. Cool on a wire rack for
10 minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan.
Yield: 8-10 servings.
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
~Shared by Barb C., Chula Vista, CA
"A nice change from tomato sauces. I cooked this one day for myself,
and my family ate all of it before I had a chance. It's that good."
INGREDIENTS
1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook ravioli in
boiling water for 8 to 10 minutes, or until done; drain.
2. Heat olive oil in large skillet over medium heat. Saute onion and
bell peppers until tender. Add one cup of the broth, season with pepper
flakes, and simmer 5 minutes. Stir in remaining broth, and cook until
most of broth has evaporated. Spoon pepper mixture over ravioli.
Source: LilBitsofThisnThat-PSP@
Yahoogroups.com
BLUEBERRY CRUNCH DUMP CAKE
~Shared by Marilyn, Canton, OH
This is one of Justin Timberlake’s favorite of his grandmother.
1 (20 oz) can crushed pineapple, undrained
3 cups blueberries
3/4 cup sugar
1 cup chopped pecans
1 stick margarine, melted
1/4 cup sugar
1 box yellow cake mix
2 Tablespoons butter, melted, divided
1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter a 9x13 baking dish.
Pour can of pineapple into baking dish. Add 1 tablespoon
melted butter to the blueberries to help sugar stick. Coat blueberries
with 3/4 cup of sugar and pour on top of pineapple. Sprinkle dry yellow
cake mix on top of blueberries. Add chopped pecans to cake
mix before sprinkling. Drizzle melted stick of margarine on
top of cake mix. Mix 1/4 cup sugar with 1/2 cup pecans and
sprinkle on top. Add 1 tablespoon melted butter to help sugar
stick to pecans. Bake at 350 degrees for 1 hour.
CHILI SHRIMP WITH HONEY SALSA
~Shared by Treva, NC
Salsa and spices tempered with honey make perfect companions in this
irresistible rendition of "shrimp on the Barbie."
Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 servings
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon honey
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 & 1/ 2 lb uncooked deveined peeled large shrimp, tails
removed if desired
1 tablespoon butter, melted
1/2 teaspoon seasoned salt
Heat gas or charcoal grill. To make foil tray for shrimp, cut
18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and
corners to create pan with sides. If using heavy-duty foil, spray foil
with cooking spray.
In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili
powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2
teaspoon chili powder and the seasoned salt.
When grill is heated, place foil tray with shrimp on gas grill over
medium heat or on charcoal grill over medium coals; cover grill. Cook 8
to10 minutes, stirring shrimp or shaking tray occasionally to turn
shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.
CHICKEN BREASTS SUPREME
~Shared by Jim D., WA
2 slices bacon
6 boned and skinned chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets
Cook bacon in large skillet over medium heat until crisp. Remove bacon
from skillet; drain on paper towels. Reserve bacon drippings in
skillet. Add chicken to bacon drippings in skillet; cook over
medium-high heat for 3 to 5 minutes or until lightly browned, turning
once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms.
In same skillet, stir together soup and sherry. Spoon over mushrooms.
Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives.
Crumble bacon over cheese. Cover; cook on high setting for an
additional 10-15 minutes or until cheese is melted. Meanwhile,
microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8
minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms
on serving platter. Serve with cooking juices.
Make ahead tip: Cook the potatoes ahead; keep them warm on low setting
for up to 2 hours. Add the chips just before serving.
Note: Southern-style hash browns are cubed; country-style hash browns
are shredded. This recipe calls for cubed, but both styles work well.
Source: Pillsbury Slow cooker Recipes, January 2002
HOMEMADE RO-TEL TOMATOES
~Shared by Jim H., Calgary, Alberta, Canada
Ro-tel is not available where we live so we stock up when we can. With
summer coming up and tomatoes on sale, I am going to try this recipe.
Will report results.
Ingredients
1 gallon ripe tomatoes, peeled and chopped (about 4 lbs)
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
How to make it
Mix together and cook 45 minutes. Put into hot sterilized
jars. Seal and process in hot water bath for 10 minutes, or
freeze.
Note: 7 peppers for mild, 8 for medium and 10 for hot or if you like it
hotter, go for it.
Should you decide to freeze this recipe, bear in mind that the mixture
gets hotter the longer it is frozen.
CHICKEN AND PASTA IN A MANGO CREAM SAUCE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces uncooked rigatoni pasta
1 tablespoon olive oil, divided
2 skinless, boneless chicken breast halves - cubed
1 onion, sliced and separated into rings
1 green bell pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 mango - peeled, seeded and chopped
1 cup heavy cream
salt and pepper to taste
1 tablespoon grated Parmesan cheese
4 sprigs fresh parsley, for garnish
Bring a large pot of lightly salted water to a boil. Add rigatoni
pasta, cook for 8 minutes, until almost done, and drain.
Heat 1/2 the olive oil in a large skillet over medium heat. Place
chicken in the skillet, and cook 10 minutes, or until juices run clear.
Remove from heat, and set aside.
Heat the remaining olive oil in the skillet, and cook the onion and
green pepper until tender. Mix in the garlic, ginger, and mango, and
continue to cook and stir 5 minutes, or until mango is soft. Gradually
mix the heavy cream into the skillet, and cook 5 minutes, until
thickened.
Return the chicken to the skillet. Stir in the partially cooked pasta,
and season with salt and pepper. Cook and stir 2 minutes, until
ingredients are well blended and pasta is al dente. Mix in the cheese.
Garnish with parsley to serve.
VANILLA WAFER CAKE
~Shared by Linda H., Rosharon, TX
Servings: 12
"This cake uses crushed cookies instead of flour. It is a great cake
for kids: they will love crushing all those cookies."
1 cup butter
6 eggs
1/2 cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans
Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt
pan.
Cream butter or margarine; add sugar, and beat until smooth. Add eggs,
one at a time, beating well after each addition. Stir in crushed
vanilla wafers alternately with milk. Add coconut and pecans, and mix
until blended. Pour batter into prepared pan. Bake for 1 1/2 hours.
Cool.
JIM CORE'S GREENS GUMBO
~Shared by Johnny, LA
Green gumbo, greens gumbo, gumbo z'herbes, greens soup: call it what
you will, this is a filling and delicious Lenten dish. If you want to
make it vegetarian, use vegetable broth instead of chicken broth.
1 bunch mustard greens
1 bunch collards
1 bunch kale
1 carton (32 ounces) low-sodium chicken broth (or equivalent)
1 medium onion, chopped
½ clove garlic, minced
Salt, pepper and Creole seasoning
1 or 2 cans (16 ounces each) cream-style Blue Runner red beans
Smoked Portobello mushrooms, chopped (optional)
Wash greens well and chop them roughly. Put them in a large soup or
gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole
seasoning.
Bring to a boil, then reduce to a simmer. Cover, and, stirring
occasionally, cook to the texture you desire. (Some people like them
still crunchy; lots of people, including Core, like them well done,
which will take about an hour.)
When greens are cooked down, add the red beans. Stir well to combine.
(If using smoked mushrooms, add them at this point.) Cook another 15
minutes.
APPLE SPICE BREAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup grated Red Delicious apples
1/4 cup fat-free sour cream
2 egg whites
1 and 1/2 cup all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Spray and flour a loaf pan. Mix first 3 ingredients and then
stir in the rest of the ingredients. Pour into loaf
pan. Bake at 350 degrees F. for 35-40 minutes. Cool
in pan for 5 minutes before removing to a wire rack to finish cooling.
Makes 1 loaf
EASY PORK CHOP CASSEROLE
~Shared by Barb C., Chula Vista, CA
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the mushroom soup, onion soup mix, water
and mushrooms.
3. In a large skillet over medium-high heat, brown the pork chops on
each side. Transfer chops to a 9x9 inch baking dish, and cover with the
mushroom soup mixture.
4. Bake in the preheated oven for 1 1/2 hours, or until internal pork
temperature reaches 160 degrees F (70 degrees C).
BACON WRAPPED PORK MEDALLIONS
~Shared by Treva, NC
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the bacon in a large, oven-safe skillet, and cook over
medium-high heat, turning occasionally, until lightly browned and still
flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined
plate. Remove any excess bacon grease from the skillet. Combine garlic
powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2
toothpicks per strip of bacon. Slice the tenderloin between each bacon
strip to create the medallions. Dip both sides of the medallions in
seasoning mix. Melt butter and oil together in the same skillet over
medium-high heat. Cook each medallion for 4 minutes on each side.
4. Place skillet into the preheated oven and bake until the pork is no
longer pink in the center, 17 to 20 minutes. An instant-read
thermometer inserted into the center should read 160 degrees F (70
degrees C).
CROCKPOT BUFFALO WINGS WITH BLUE CHEESE DIP
~Shared by Jim D., WA
4 lbs. chicken wings
1 1/2 cups bottled chili sauce
3 to 4 tbsp. bottled hot pepper sauce
1 recipe Blue Cheese Dip or bottled Ranch salad dressing
Cut off and discard wing tips. Cut each wing into 2 sections. Rinse
chicken; pat dry.
Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches
from the heat about 10 minutes or until chicken is browned, turning
once. Transfer chicken to 3 1/2 - or 4-quart slow cooker.
Combine chili sauce and hot pepper sauce and pour over chicken wings.
Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2
to 2 1/2 hours.
Serve Buffalo Chicken Wings with Ranch dressing or the following Blue
Cheese Dip.
BLUE CHEESE DIP
3/4 cup mayonnaise
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
1/2 cup sour cream
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
1/2 cup crumbled blue cheese salt and pepper
Combine all ingredients; chill for an hour or two. Serve as a dip for
the Buffalo Wings. Makes about 1 1/2 cups of blue cheese dip for
Buffalo Chicken Wings.
STICKY LEMON & HONEY CHICKEN
DRUMSTICKS
~Shared by Jim H., Calgary, Alberta, Canada
Serves 4
Preparation: 10 mins
Cooking Time: 30-50 mins
Ingredients
8 large chicken drumsticks, or more if they are small
sea salt and black pepper
45ml (3 tbsp) olive oil
1 head of garlic, halved horizontally
few thyme sprigs
splash of sherry vinegar
30ml (2 tbsp) dark soy sauce
45ml (3 tbsp) honey
1 lemon, finely sliced
1. Season the chicken with salt and pepper and heat the olive oil in a
large sauté pan. Brown the chicken pieces (in batches if necessary)
over high heat with the garlic and thyme for 2-3 minutes on each side
until golden brown. Return all the chicken to the pan, add the sherry
vinegar and bubble until reduced by half. Drizzle over the soy sauce
and honey and shake the pan to mix.
2. Pour in a good splash of hot water and add the lemon slices. Let the
liquid bubble and reduce down until syrupy, which will take about 10
minutes or so. By not the chicken should be cooked through.
3. Transfer the chicken to a platter and serve immediately.
Serving Suggestion
Serve with mash and green beans or steamed sugar snap peas.
Note
Drumsticks were used in this recipe to ensure even cooking. You are
welcome to use chicken wings, thighs or breasts instead.
APPLE CRISP OVEN PANCAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup oats -- (regular)
1/4 cup Bisquick baking mix
1/4 cup brown sugar
2 tablespoons butter -- (softened)
3/4 teaspoon cinnamon
2 c. Bisquick baking mix
3/4 cup milk
3/4 cup applesauce -- (chunky)
1/4 teaspoon vanilla
1 egg
Instructions
Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick,
brown sugar, butter (or margarine) and cinnamon. Reserve. Beat
remaining ingredients with whisk until well-blended. Pour into pan.
Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16
minutes, or until light golden brown. Cut into 6 pieces and serve.
BALSAMIC ROASTED RED POTATOES
~Shared by Linda H., Rosharon, TX
2 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
In a large nonstick skillet, combine the potatoes, onion and garlic;
cook over medium-high heat in oil for 2-3 minutes or until heated
through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3
minutes longer or until heated through.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake at 400° for 25-30 minutes or until potatoes are golden and
almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8
minutes longer or until potatoes are tender.
Yield: 6 servings.
Nutrition Facts
One serving: (3/4 cup)
Calories: 184 Fat:5 g Saturated Fat:1 g Cholesterol: 0 mg Sodium:306 mg
Carbohydrate: 33 g Fiber:3 g Protein:3 g
Diabetic Exchange: 2 starch, 1 fat
Source: Light & Tasty Magazine
SIMPLE AND DELICIOUS CHEESE BREAD
~Shared by Johnny, LA
**If the toothpick comes out with what looks like uncooked batter after
testing the bread for doneness, try again in a different spot since the
toothpick may have hit a pocket of cheese the first time. You
definitely don't want to overtake the bread or it will be dry.
According to the original recipe, the texture of the bread improves as
it cools, so if you can, resist the urge to slice the bread while it is
still very hot. I can attest that this leftover cheese bread makes
excellent toast. Use a toaster oven or baking sheet in a 425-degree
oven for 5 to 10 minutes (a conventional toaster can be messy because
the pockets of cheese will melt and burn).**
3 ounces Parmesan cheese, shredded on large holes of box grater (about
1 cup)
3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 cups whole milk (2% milk may be substituted but don't use skim
milk)
3 tablespoons butter, melted
1 large egg lightly beaten
3/4 cup sour cream
Adjust an oven rack to the middle position in the oven and preheat oven
to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking
spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of
pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper
to combine. Using a rubber spatula, mix in cheddar cheese cubes,
breaking up clumps, until cheese is coated with flour. In a medium
bowl, whisk together milk, melted butter, egg, and sour cream. Using a
rubber spatula, gently fold wet ingredients into dry ingredients until
just combined (the batter will be heavy and thick). Do not over mix.
Scrape batter into prepared loaf pan; spread to sides of pan and level
surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan
evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of
the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5
minutes; invert loaf from pan and continue to cool until warm, about 45
minutes. Cut into slices and serve.
Source: Adapted from Cook’s Illustrated
SEA SALTED COFFEE TOFFEE BARS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
First layer:
1 cup (2 sticks) butter, softened
1 cup dark brown sugar, firmly packed
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons instant coffee crystals
Second layer
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract or dark rum
1 1/2 cups whole pecans*
1/2 to 1 tablespoon large crystal sea salt
*Hazelnuts, almonds or other mixed nuts may be substituted.
Cooking Directions:
Preheat oven to 350°F.
In a mixing bowl, beat together butter, brown sugar and salt until
light and fluffy. Add flour, 1 cup at a time, stirring between
additions. Add instant coffee crystals and blend until well
incorporated. Pat batter into ungreased 9x13x2-inch baking pan in an
even layer. Bake until edges are lightly browned and center is puffy,
12 to 15 min.
Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons
butter over low heat until butter melts. The mixture will thicken and
become smooth. Stir in vanilla or rum, remove from heat and let sit
until bottom layer is done baking. Sprinkle nuts over baked bottom
layer and pour hot condensed milk mixture evenly over nuts using a
spatula to spread.
Return to the oven and bake until top is golden and bubbling, 10 to 12
minutes.
Immediately sprinkle desired amount of sea salt over bubbling toffee
top. Cool slightly in pan and cut into bars. Bars can be kept up to one
week in an airtight container.
GARLIC BUTTER
~Shared by Barb C., Chula Vista, CA
"Sometimes the basics are the best! I've used this simple recipe for
years to make garlic bread, and any leftovers go great on barbequed
steaks, pasta, rice or potatoes. You can use any butter or margarine
you like. Also, fresh or minced garlic in a jar works well. Adjust the
amount of garlic to your taste."
PREP TIME 10 Min
READY IN 10 Min
Recipe yield 1 cup
Servings 16
INGREDIENTS
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
DIRECTIONS
In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika.
Mix until smooth.
Source: LilBitsofThisnThat-Psp@yahoogroups.com
Click
if you have a submission for the Reader Recipe section of A
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PEANUT ENERGY BARS
~Shared by Treva, NC
This carbohydrate-rich bar, full of nuts, seeds, fruit and oats, was
adapted from Amy Harrison's prize-winning submission in the Plains
(Georgia) Peanut Festival recipe competition sponsored by The Peanut
Institute. It includes a little protein, and is a great grab-and-go
pre-workout snack on mornings when you don't have time to digest a full
meal.
1/2 cup dry roasted salted peanuts
1/2 cup roasted sunflower seeds, or other chopped nuts
2 cups raisins, or other chopped dried fruit
2 cups rolled or instant oats
2 cups toasted rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ, (optional)
1/2 cup creamy or crunchy natural peanut butter
1/2 cup packed brown sugar
1/2 cup light corn syrup, or honey
1 teaspoon vanilla extract
Coat an 9-by-13-inch baking pan with cooking spray. Combine peanuts,
sunflower seeds (or other nuts), raisins (or other dried fruit), oats,
rice cereal and wheat germ (if using) in a large bowl. Combine peanut
butter, brown sugar and corn syrup (or honey) in a large microwaveable
bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and
stir until blended. Pour the peanut butter mixture over the dry
ingredients and stir until coated. Transfer the mixture to the prepared
pan. Press down firmly. (It helps to coat your fingers with cooking
spray.) Let stand for about 1 hour to harden. Cut into bars.
Makes 16 bars
Nutrition Per serving : 255 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 42 g
Carbohydrates; 5 g Protein; 3 g Fiber; 95 mg Sodium; 242 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 carbohydrate (other), 1 1/2 fat
Tips & Notes Make Ahead Tip: Individually wrap in plastic and
keep at room temperature for up to 1 week or freeze for up to 1 month.
Thaw at room temperature.
Source: EatingWell: July/August 2008
MEXICAN CHICKEN
~Shared by Maggie, TX
Yield: 4 servings
Ingredients
2 cups deli fresh salsa
1/4 cup chopped cilantro
1 cup fat-free sour cream
1/4 cup low-fat shredded cheddar cheese
1/2 package taco seasoning (or 1-2 teaspoons chili powder to REDUCE
SODIUM)
Nonstick cooking spray
4 (4 ounce) boneless, skinless chicken breasts
Directions
Preheat oven to 350 degrees F. In a mixing bowl, mix together salsa,
cilantro, sour cream, cheddar cheese, and taco seasoning.
Place chicken into a glass baking dish sprayed with nonstick cooking
spray. Pour sauce over chicken and bake 40-45 minutes, until the
chicken registers 170 degrees F. on an instant read thermometer.
Nutritional Information (Per Serving)
Calories: 250 Protein: 30 g Cholesterol: 74 mg Fat: 3 g Carbohydrates:
24 g
Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
Click
if you have a submission for the Heart Healthy Recipe section of
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SUGAR
SNAP SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings (3/4 cup each)
INGREDIENTS
- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the
diagonal
- 1/2 large red bell pepper, cut into 1-1/2-inch-long slivers
DIRECTIONS
Cook peas in lightly salted boiling water in a medium saucepan until
tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions,
bell pepper and the peas; toss to coat. Serve within 1 hour.
Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat:
7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g,
Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source:
The
Eating Well Diabetes Cookbook
ITALIAN SEAFOOD STEW
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup bottled clam juice
- 4 cloves garlic (2 smashed, 2 minced)
- 1 pound mussels, scrubbed and debearded, or small
cherrystone clams
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, thinly sliced
- 8 ounces squid, cleaned and cut into 1/2-inch-thick rings
- 1/2 cup dry white wine
- 1/3 cup red-wine vinegar, plus more to taste
- 1 (14-1/2 ounce) can diced tomatoes
- 2 pounds firm white-fleshed fish fillet, such as monkfish
or halibut, skinned and cut into 1-inch chunks
- 8 ounces medium shrimp, peeled and deveined
- 4 tablespoons chopped fresh parsley, divided
- 2 tablespoons fine dry breadcrumbs
- Freshly ground pepper to taste
DIRECTIONS
Bring clam juice and smashed garlic to a simmer in a large pot. Add
mussels (or clams) and cook, covered, until open, 3 to 5 minutes.
Discard garlic; remove mussels from the pot, discarding any that did
not open.
Using a fine-mesh sieve lined with cheesecloth, strain broth into a
bowl; set aside. Wipe out the pot.
Add 1 tablespoon oil to the pot and heat over medium-low heat. Add
onion and minced garlic and cook, stirring, until softened, 5 to 7
minutes. Increase heat to high; add squid and cook, stirring, until the
squid turns opaque, about 1 minute.
Add wine and 1/3 cup vinegar; cook, stirring occasionally, until the
liquid has reduced by half, 5 to 7 minutes.
Add tomatoes and the reserved mussel broth. Reduce heat to low, cover
and simmer until the squid is tender, 18 to 20 minutes.
Just before serving, add fish and shrimp to the simmering stew and
cook, covered, just until the fish is opaque in the center, 3 to 5
minutes. Stir in the reserved mussels and heat through, about 1 minute.
With a slotted spoon, remove solids to a bowl and cover to keep warm.
Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon
oil into the sauce.
Simmer until the sauce thickens to the consistency of heavy cream, 1 to
2 minutes. Adjust seasoning with pepper and vinegar. Return the solids
to the sauce. Serve immediately, garnished with the remaining 1
tablespoon parsley.
Nutritional Information Per Serving (1/8 of recipe): Calories: 280,
Fat: 8 g, Cholesterol: 156 mg, Carbohydrate: 8 g, Protein: 39 g, Fiber:
1 g, Sodium: 405 mg
Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat
Source:
The
Eating Well Diabetes Cookbook
GOLDEN BUTTERNUT SQUASH SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 teaspoon canola oil
- 1 small onion, minced
- 1 carrot, peeled and diced
- 2 (10 ounce) packages butternut squash, thawed
- 1 cup low-fat, low-sodium chicken broth
- 1-1/2 cups evaporated skim milk
- 1 teaspoon nutmeg
- Fresh ground pepper to taste
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and
saute for 3 minutes. Add the carrot and saute for 3 more minutes. Add
the butternut squash and broth and bring to a boil.
Add the milk and simmer on low heat for 20 minutes.
Add the nutmeg. In batches, puree the soup in a blender until smooth.
Add pepper to taste. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 110, Fat: 1 g,
Cholesterol: 2 mg, Sodium: 107 mg, Carbohydrate: 20 g, Dietary Fiber: 3
g, Sugars: 9 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
SOUTHWESTERN STEAK AND PEPPERS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 3/4 teaspoon coarsely ground pepper, plus more to taste
- 1 pound boneless top sirloin steak, trimmed of fat
- 3 cloves garlic, peeled, 1 halved and 2 minced
- 3 teaspoons canola oil or extra-virgin olive oil, divided
- 2 red bell peppers, thinly sliced
- 1 medium white onion, halved lengthwise and thinly sliced
- 1 teaspoon brown sugar
- 1/2 cup brewed coffee or prepared instant coffee
- 1/4 cup balsamic vinegar
- 4 cups watercress sprigs
DIRECTIONS
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a
small bowl. Rub steak with the cut garlic. Rub the spice mix all over
the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron,
over medium-high heat. Add the steak and cook to desired doneness, 4 to
6 minutes per side for medium-rare. Transfer to a cutting board and let
rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and
onion; cook, stirring often, until softened, about 4 minutes. Add
minced garlic and brown sugar; cook, stirring often, for
1 minute. Add coffee, vinegar and any accumulated meat juices; cook for
3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed
peppers and onion. Slice the steak thinly across the grain and arrange
on the vegetables. Pour the sauce from the pan over the steak. Serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 226,
Fat: 9 g, Cholesterol: 64 mg, Carbohydrate: 12 g, Protein: 24 g, Fiber:
3 g, Sodium: 213 mg
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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DELUXE
HAM OMELET
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
3 eggs
2 tablespoons half-and-half cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded cheddar cheese
2 tablespoons shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium-high heat. Whisk the
eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet
(mixture should set immediately at edges). As eggs set, push cooked
edges toward the center, letting uncooked portion flow underneath. When
the eggs are set, spoon the ham, green pepper, tomato and mushrooms
over one side; on one side and sprinkle with cheeses; fold other side
over filling. Invert omelet onto a plate to serve.
Yield: 1-2 servings.
FILET OF SOLE WITH PINE NUTS AND CHIVES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon wedges
In a large non-stick skillet saute pine nuts in 1 tablespoon of butter
over moderately high heat, stirring, until golden. Add chives. Remove
skillet from heat and transfer mixture with slotted spoon to a dish.
Season sole with salt and pepper and dredge in flour, shaking off
excess. In the skillet heat remaining tablespoon butter over moderately
high heat until foam subsides and saute sole until it just flakes,
about 1 minute on each side. Transfer sole to plates and spoon pine nut
mixture over it.
Serves 2.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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THE BILOXI
When I think of Biloxi I think of our pals Mavis
and Charlie (Mobile, AL) who joined us there
many times. A tasty chorus of Wisconsin Fontina, pulled barbecue pork,
and creamy coleslaw on buttermilk white bread.
Ingredients
2 tablespoons kosher salt
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
1 3- to 5-pound pork butt
1/2 pound (8 ounces) smoked bacon, optional*
1 bottle of your favorite barbecue sauce
2 cups water
1 head red or green cabbage, cored and thinly sliced**
1 cup mayonnaise
1 teaspoon celery seeds
2 teaspoons mustard seeds
1 tablespoon horseradish
Juice of 1 lemon
1/4 cup white wine vinegar or apple cider vinegar
1/4 cup sugar
Kosher salt
Salt and pepper
2 carrots, peeled and shredded
6 tablespoons butter, at room temperature
8 slices buttermilk bread (or other firm white bread)
8 1-ounce slices Wisconsin Fontina cheese
2-3 pickles, sliced
1 onion, sliced about 1/8" thick
Directions
Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper
and “rub” all over outside of pork butt. Wrap pork with plastic wrap;
enclose in resealable bag and refrigerate at least 2 hours, preferably
overnight.
Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high
heat. Add bacon, if using, and cook until crispy. Add barbecue sauce
and water to bacon in pot and bring to a simmer. Remove pork butt from
bag and plastic wrap and add to pot. (For faster cooking, you may cut
the butt into large cubes before adding.) Return to a simmer; cover pot
and place in oven for about 4 hours (fewer if butt is cut in cubes) or
until fork-tender and pulls apart easily. Turn meat once during cooking
time.
Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the
meat apart, until it is shredded. Leave in sauce until ready to serve.
Recipe can be prepared to this point up to 5 days in advance and
refrigerated.
Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher
salt, and place in colander. Drain in sink for a few hours. Rinse well
under cold water and drain well. (Although this step is optional, it
produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds,
mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl;
season with salt and pepper. Mix with cabbage and shredded carrots. Can
be made one day in advance and refrigerated.
Heat griddle or large sauté pan over medium heat. Butter one side of
each bread slice. Place 4 slices, butter-side down, on griddle. Top
each with 1 slice of Fontina, some shredded barbecue pork, coleslaw,
pickles, onion slices, and another slice of Fontina. Place 1 slice of
bread on top of each, butter-side up, and grill until bread is golden
brown and cheese is melted, turning once during grilling.
*Bacon adds an authentic smoky flavor without using a smoker.
**Prepared coleslaw mix may be substituted.
***Slow cooker may be used; follow directions for pork butt cooking
times.
Note from Maggie: I use leftover pork and
purchased coleslaw
for this tasty gem.
Source: 2010
Wisconsin Milk Marketing Board
DELICIOUS BAKED CHICKEN KIEV
I am going to try this one on my next day off. It came from AllRecipes
and it said: "This is the BEST! I was raised on this, and it is the
best chicken Kiev you'll ever have. After you make it a few times it's
a snap. I do this by memory. You can adjust the flavors to taste. This
recipe tastes great as leftovers also!
Prep Time: approx. 25 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 1 Hour.
Makes 6 servings.
1/4 cup butter, softened
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley
5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
1/4 cup buttermilk
Directions
1 In a small bowl, stir together the butter, 1/8 teaspoon garlic
powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch
thick onto a piece of aluminum foil, and place in the freezer to harden.
2 Place the cereal in a large plastic resealable bag, and crush with a
rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder,
paprika and salt, seal the bag, and shake to mix.
3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch
baking dish.
4 Remove the slab of butter mixture from the freezer, and slice into 6
strips. Place one strip onto the center of each pounded chicken breast,
roll up and secure with toothpicks. Dip rolled chicken breasts into
buttermilk, then into the cereal mixture. Place coated breasts into the
prepared baking dish.
5 Bake, uncovered, for 30 to 40 minutes until chicken is no longer
pink, and the juices run clear. The outside should be crispy and golden.
Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 331
Total Fat: 9.6g
Cholesterol: 90mg
Sodium: 845mg
Total Carbs: 30.9g
Dietary Fiber: 1.3g
Protein: 29.8g
HARD ROCKER'S BAKED MACARONI AND CHEESE
If you're in the mood for going gourmet but just want a classic dish
then we have a great idea for giving an everyday meal a makeover
courtesy of Chef Linwood Manley from Orlando's Hard Rock Hotel.
Serving: four hungry rockers
1-Pound medium shells
Salt to taste
1.5 Quarts of heavy cream
3/4 pound New York cheddar, coarsely grated
3/4 pound Monterey Jack, coarsely grated
3/4 pound manchego, coarsely grated
Salt and Pepper
1/2 clove garlic
2 Tablespoons minced parsley
3 tablespoons of Olive oil
salt and pepper
1/2 cup panko bread crumbs
Breadcrumb topping:
In a food processor, combine garlic minced parsley and olive oil,
puree. Add Panko breadcrumbs. As this mixture processes, it should turn
green in color. Adjust seasoning with salt and pepper.
Cooking pasta:
Fill a large pot with water seasoned with salt. Bring to a rolling
boil. Carefully add pasta shells, stirring quite frequently to avoid
sticking and ensure even cooking. Remove when al'dente. Drain through a
colander. Avoid over cooking pasta. This pasta will continue to cook
when heated with the sauce in the oven.
Combining pasta and cheeses:
In a large pot over medium-high heat, add heavy cream and slowly bring
to a boil. Stir with a heatproof rubber spatula making sure that the
bottom does not burn. Add the cooked shells and return to a boil.
Remove from the heat and slowly add cheese. This must be done away from
heat to keep the cheeses from overcooking and becoming grainy. Adjust
seasonings with salt and pepper. Place mixture in a large ovenproof
casserole dish and top with breadcrumb mixture.
Cooking the macaroni and cheese:
Preheat oven to 325 degrees. Bake casserole approximately 30 minutes.
Let cool 5 to 10 minutes before serving.
Source: Hard Rock Hotel, Orlando, FL
BEST BROCCOLI CASSEROLE
1 c Water
1/2 ts Salt
1 c Rice; instant
1/4 c Butter or margarine
1/4 c Onion; chopped
1/4 c Celery; chopped
1 cn Cream of mushroom soup - 10 3/4 oz, undiluted
1 cn Cream of celery soup - 10 3/4 oz, undiluted
1 pk Broccoli, frozen chopped - 10 oz pkg, thawed
1/2 c Cheese, American processed - diced
Bring water and salt to a boil. Add rice; cover and remove from heat.
Let sit for 5 minutes. Melt butter in skillet; saute onion and celery
until tender. In large mixing bowl, combine rice, celery and onion with
remaining ingredients. Pour into a greased 1 1/2 quart casserole. Bake
at 350F for 1 hour.
RASPBERRY BALSAMIC VINAIGRETTE
2 Tbsp olive oil
1/2 cup red raspberry jam
1 Tbsp Dijon mustard
1 ½ Tbsp balsamic vinegar
1) Heat the olive oil in a small saucepan.
2) Add the jam, mustard and vinegar and heat thoroughly.
BIG BREAKFAST DISH
8 frozen hash brown patties
3 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 C. fully cooked ham diced
7 eggs
1 C. milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. pepper
Place hash browns in a single layer in a greased 9x13 baking dish.
Sprinkle with cheeses and ham. In a bowl, beat eggs, milk, salt,
mustard and pepper. Pour over hash browns. Cover with foil and bake at
350 for 1 hour. Uncover and bake 15 minutes longer or until edges are
golden brown.
BISTRO BAKED CHICKEN
6 boneless skinless chicken breast halves
6 slices of muenster cheese
1 can condensed cream of mushroom soup
1/2 cup dry white wine or chicken broth
2 cups herb-seasoned stuffing mix
1/2 cup butter melted
Preheat oven to 350°F and coat an oblong baking dish with Pam. Place
the chicken in the baking dish and put a slice of cheese over each
piece of chicken. Mix the soup and wine together and then pour over
chicken evenly. Sprinkle the stuffing mix over top and then drizzle the
melted butter ontop of that. Bake about 45-50 minutes til topping is
golden and chicken is no longer pink.
CHOCOLATE PEANUT BUTTER CHIP FUDGE
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
14 oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
Dash salt
1 cup Reese's peanut butter chips
Line 8-inch square pan with foil. In heavy saucepan over low heat, melt
chocolate chips with sweetened condensed milk, vanilla and salt; blend
well. Remove from heat. Add peanut butter chips; stir just to
distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut
into squares. Store tightly covered in refrigerator.
Source: Reese's/Eagle Brand (magazine ad)
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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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