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A
to Z
Recipes
July 11, 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.
OMG. I want to whine about the heat, rain, mosquitoes, etc. in my part
of Texas. But then... I think of a soldier withstanding unthinkable
conditions to allow me the freedom to complain. Dear God, shower them
with love, and surround them in the armor of your Word. Keep our
soldiers in your care and return them to us whole, safe and sound. Amen.
The current Monthly Theme topic is "Chill Out".
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.
You'll find some wonderful recipes from a few of our heavy-hitters in
today's issue. Since I have such a robust supply of recipes from Treva in NC,
Dorie in
IL,
Jean in NY,
and Mary in TN,
I am sharing some with you here today. Now is an excellent time to
share a recipe or two with others for posting. I hope you'll consider
helping out and making this an even better publication. Thanks!
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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“It
is
better to offer no excuse than a bad one.”
~ George Washington, American commander in chief of the colonial armies
in the American Revolution (1775-83) and subsequently 1st US President
(1789-97), 1732-1799
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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If
a
dog was the teacher you would learn things like:
When loved ones come home, always run to greet them.
Never pass up the opportunity to go for a joyride.
Allow the experience of fresh air and the wind in your face to be pure
Ecstasy..
Take naps.
Stretch before rising.
Run, romp, and play daily.
Thrive on attention and let people touch you.
Avoid biting when a simple growl will do.
On warm days, stop to lie on your back on the grass.
On hot days, drink lots of water and lie under a shady tree.
When you're happy, dance around and wag your entire body.
Delight in the simple joy of a long walk.
Be loyal.
Never pretend to be something you're not.
If what you want lies buried, dig until you find it.
When someone is having a bad day, be silent, sit close by, and nuzzle
them gently.
ENJOY EVERY MOMENT OF EVERY DAY!
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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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Chill
Out"
In this month's theme
topic of "Chill Out"
we are looking for recipes
that require little to no cooking. Let's keep the kitchen cool for a
few delicious meals. You can share your favorite recipes for salads,
cold soups, sandwiches, even some for the crockpot. We've even got room
left for dessert, and a nice drink. I sure hope you get the 'sharing
fever' and make this a great monthly theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
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
"Chill Out".
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: "Chill
Out".
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 "Chill
Out" has a deadline of July
31, 2010,
and will be posted on August 8, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Chill
Out".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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To
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COMIC
RELIEF
~Shared by Jim D., WA
If you're not familiar with the work of Steven Wright, he's the famous
scientist who once said: "I woke up one morning, and all of my stuff
had been stolen and replaced by exact duplicates."
His mind sees things differently than most of us do, to our amusement.
Here are some of his gems:
1 - I'd kill for a Nobel Peace Prize.
2 - Borrow money from pessimists -- they don't expect it back.
3 - Half the people you know are below average.
4 - 99% of lawyers give the rest a bad name.
5 - 82.7% of all statistics are made up on the spot.
6 - A conscience is what hurts when all your other parts feel so good.
7 - A clear conscience is usually the sign of a bad memory.
8 - If you want the rainbow, you got to put up with the rain.
9 - All those who believe in psychokinesis, raise my hand.
10 - The early bird may get the worm, but the second mouse gets the
cheese.
11 - I almost had a psychic girlfriend, ..... but she left me before we
met.
12 - OK, so what's the speed of dark?
13 - How do you tell when you're out of invisible ink?
14 - If everything seems to be going well, you have obviously
overlooked something.
15 - Depression is merely anger without enthusiasm.
16 - When everything is coming your way, you're in the wrong
lane.
17 - Ambition is a poor excuse for not having enough sense to be lazy.
18 - Hard work pays off in the future; laziness pays off now.
19 - I intend to live forever.... so far, so good.
20 - If Barbie is so popular, why do you have to buy her friends?
21 - Eagles may soar, but weasels don't get sucked into jet engines.
22 - What happens if you get scared half to death twice?
23 - My mechanic told me, "I couldn't repair your brakes, so I made
your horn louder."
24 - Why do psychics have to ask you for your name?
25 - If at first you don't succeed, destroy all evidence that
you tried.
26 - A conclusion is the place where you got tired of thinking.
27 - Experience is something you don't get until just after you need
it.
28 - The hardness of the butter is proportional to the softness of the
bread
29 - To steal ideas from one person is plagiarism; to steal from many
is research.
30 - The problem with the gene pool is that there is no lifeguard.
31 - The sooner you fall behind, the more time you'll have to catch up.
32 - The colder the x-ray table, the more of your body is required to
be on it.
33 - Everyone has a photographic memory; some just don't have film.
And an all time favorite-
34 - If your car could travel at the speed of light, would your
headlights work?
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:
BUFFALO CHICKEN WRAPS
~Shared by Treva, NC
You can customize these simple wraps by topping them with whatever your
family likes. Try shredded cheese, tomatoes, or onions.
1 tablespoon vegetable oil
1 tablespoon butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1/4 cup hot sauce
4 (10 inch) flour tortillas
2 cups shredded lettuce
1 celery stalk, diced
1/2 cup blue cheese dressing
1. Heat the vegetable oil and butter in a large skillet over
medium-high heat. Place the chicken in the pan; cook and stir until the
chicken is no longer pink in the center and the juices run clear, about
10 minutes. Remove the pan from the heat. Pour the hot sauce over the
cooked chicken and toss to coat.
2. Lay out the flour tortillas and divide the chicken evenly among the
tortillas. Top the chicken with lettuce, celery, and blue cheese
dressing. Fold in the sides of the tortilla and roll the wrap
burrito-style.
PINEAPPLE CHEESE BALL
~Shared by Treva, NC
2 (8 oz.) pkgs. Of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup
pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and
roll in remaining pecans. Wrap and store in refrigerator for 24 hours.
LAYERED FIESTA CASSEROLE
~Shared by Treva, NC
1 lb. Extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky
Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1 & 1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar
Cheese, divided
HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet.
Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top
with 6 tortillas, overlapping as necessary. Cover with layers of half
each of the remaining meat mixture and cheese; top with remaining
tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. Or until heated through. Top with remaining cheese;
let stand 5 min. Or until melted.
ALMOND BREAD
~Shared by Treva, NC
6 eggs
3 cups sugar
3 cups flour
1 Tablespoon baking powder
1 cup milk
1 cup vegetable oil
1 Tablespoon almond flavoring
1 teaspoon salt
Beat eggs and sugar for about 2 minutes. Add remaining ingredents and
beat for 2 minutes.Grease pans heavily and coat with sugar. Bake for 1
hour at 350 degrease.
Makes 3 loaves (9x5x3-inch).
BANANA-CINNAMON WAFFLES
~Shared by Treva, NC
These can be served is as dessert, topped with vanilla yogurt and
drizzled with warm sugar-free caramel sauce. Always sprinkle some
chopped pecans or walnuts on the batter. You can crown these lightly
spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of
maple syrup. Buckwheat flour adds a somewhat tangy, robust nuttiness.
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 & 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, flaxseed, and next 4 ingredients (through salt) in a
medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture
to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4
cup batter per 4-inch waffle onto hot waffle iron, spreading batter to
edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure
with remaining batter.
Yield: 8 servings (serving size: 2 waffles)
CALORIES 215 (31% from fat); FAT 7.4g (sat 3.3g,mono 1.9g,poly 1.4g);
IRON 1.9mg; CHOLESTEROL 65mg; CALCIUM 133mg; CARBOHYDRATE 31.1g; SODIUM
205mg; PROTEIN 7.3g; FIBER 3.4g
Source: Cooking Light, MAY 2005
CARROT TEA BREAD
~Shared by Treva, NC
3 eggs
1 & 1/2 cups sugar
3/4 cups vegetable oil
2 & 3/4 cups sifted all purpose flour
1 & 3/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 & 1/2 teaspoon ground cinnamon
1 & 1/2 cups finely shredded carrots
Grease a loaf pan. Line bottom with wax paper; grease. Beat eggs, sugar
and vegetable oil in large mixing bowl until well blended. Sift flour,
baking powder, soda, salt, and cinnamon on to waxed paper; stir into
egg mixture. Stir in carrots. Turn into prepared pan. Bake at 325
degrees for 1 hour and 20 minutes, or until center springs back when
lightly touched. Cool for 10 minutes in pan on wire rack. Peel off
waxed paper and cool completely.
TANGY ARTICHOKE TOPPERS
~Shared by Treva, NC
Prep time: 10 min
Ready in: 1 hrs 10 min
Serves: 16 (2 Tbsp. topping + 3 crackers) servings
1 can (14 oz.) artichoke hearts, drained, finely chopped
1/3 cup KRAFT FREE Italian Dressing
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. chopped roasted red peppers
1 Tbsp. chopped fresh parsley
48 TRISCUIT Hint of Salt Crackers
Mix artichokes, dressing and Neufchatel with electric mixer on medium
speed until well blended. Stir in peppers and parsley. Refrigerate at
least 1 hour. Spread 2 tsp. artichoke mixture on each cracker. Serve
immediately
Nutrition (per serving) Calories 90 Total fat 4 g Saturated fat 1.5 g
Cholesterol 5 mg Sodium 250 mg Carbohydrate 12 g Dietary fiber 2 g
Sugars 1 g Protein 2 g
THE ULTIMATE BROWNIE
~Shared by Treva, NC
The Ultimate Brownie is my absolute favorite brownie. It is tall like a
cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be
one of your favorite brownie recipes too.
Prep Time: 20 minutes
Cook Time: 40 minutes
8 (1 ounce) squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1 & 1/2 cups flour
1 teaspoon salt
2 & 1/2 cups chopped pecans or walnuts, toasted
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside.
In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes.
Blend in chocolate mixture, flour and salt until just mixed. Stir in
the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if
desired, but that is not necessary.
PEPPERED BACON AND TOMATO LINGUINE
~Shared by Treva, NC
1/2 pound peppered bacon, diced
2 tablespoons chopped green onion
2 teaspoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon salt
Ground black pepper to taste
1 (16 ounce) package linguine pasta
3 tablespoons grated Parmesan cheese
1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, reserving drippings, and set aside.
2. Saute green onion and garlic in bacon drippings over medium heat for
one minute. Stir in tomatoes, basil, salt and ground black pepper;
simmer for 5 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.
POTATO SKILLET
~Shared by Treva, NC
4 slices bacon
2 peeled and diced potatoes
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
1/8 teaspoon black pepper
3 eggs, beaten
1/4 cup shredded Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Remove bacon slices, reserving grease. Crumble bacon and
set aside. Add potatoes to bacon grease and season with
garlic salt, seasoned salt and black pepper. Cook until potatoes are
soft. When potatoes are tender, add crumbled bacon. Pour eggs over
potatoes and cook until firm. Spread with cheese and cover with lid
until melted.
BANANA CREAM LAYER CAKE
~Shared by Treva, NC
Here we layer delicate banana-buttermilk cake with a fluffy
Bavarian-style cream that's made low-fat by combining nonfat milk with
a reasonable amount of whipping cream. The rich taste makes it hard to
believe that this cake has only 300 calories and 3 grams of saturated
fat per slice.
12 servings
Active Time: 45 minutes
Total Time: 2 1/2 hours
Cake:
2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 & 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole
bananas, divided**
1/2 cup nonfat buttermilk, (see Tip)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour, (see Ingredient Note)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Bavarian Cream:
3/4 cup low-fat milk
1 teaspoon unflavored gelatin
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream
To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans
with cooking spray and line the bottoms with wax paper or parchment
paper. Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed
bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour,
all-purpose flour, baking powder, baking soda and salt in a medium
bowl. Add to the banana mixture and fold in just until blended. Divide
the batter between the pans. Bake the cake until the tops spring back
when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then
turn out onto a wire rack and let cool completely.
To prepare Bavarian cream: Place milk in a small saucepan, sprinkle
gelatin over the milk and let stand for 1 minute to soften. Stir in 2
tablespoons sugar and heat over medium heat, stirring to dissolve the
gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl.
Refrigerate, stirring occasionally, until the mixture has thickened to
the consistency of raw egg whites, 40 to 45 minutes. Beat whipping
cream until soft peaks form. Whisk one-third of the whipped cream into
the milk mixture. Fold in the remaining whipped cream. Refrigerate
until set and thickened to the consistency of whipped cream again,
about 1 hour.
To assemble cake: Shortly before serving, place 1 cake layer on a
serving plate and spread half the Bavarian cream over it. Peel and
slice the remaining bananas; arrange half the slices evenly over the
cream. Top with the second cake layer. Spread the remaining cream over
the cake and arrange the remaining banana slices decoratively over the
top.
Nutrition Per serving : 300 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 47
mg Cholesterol; 47 g Carbohydrates; 5 g Protein; 3 g Fiber; 229 mg
Sodium; 204 mg Potassium 3 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 2 fat
Tips & Notes Make Ahead Tip: Prepare through Step 3. Wrap the
cooled layers in plastic and store at room temperature for up to 1 day.
Tip: No buttermilk? You can use buttermilk powder prepared according to
package directions. Or make sour milk: mix 1 tablespoon lemon juice or
vinegar to 1 cup milk. Ingredient Note: Whole-wheat pastry flour is
milled from soft wheat. It contains less gluten than regular
whole-wheat flour and helps ensure a tender result in delicate baked
goods while providing the nutritional benefits of whole grains.
Available in large supermarkets and in natural-foods stores. Store
flour in the freezer.
** Very ripe bananas can be peeled and frozen to use later.
Most fancy resturants use frozen cakes/pies brought in via food service
trucks. Frozen cakes will cut into perfect slices, without tearing
apart. Bake ahead and freeze so you can have more free time with family
and friends.
Source: EatingWell: January/February 1991
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA
FILLING
~Shared by Treva, NC
3 tablespoons butter
1 tablespoon canola oil
1/3 cup chopped celery stalk
1/3 cup chopped green pepper
2/3 cup chopped green onions
2 dashes hot sauce, such as Tabasco
1 teaspoon salt
2 tablespoons all-purpose flour
1 pound large shrimp - peeled, deveined and chopped
1/2 cup ricotta cheese
1/3 cup milk
1 (16 oz) package frozen phyllo dough, thawed
1/2 cup butter
Melt 3 tablespoons butter in a large skillet over medium heat, and add
the canola oil. Stir in the celery and peppers; cook until tender,
about 5 minutes. Add the green onions, hot sauce, and salt; cook and
stir until onions are wilted, about 3 minutes. Stir the flour, shrimp,
ricotta cheese, and milk into the pepper mixture; cook and stir until
the shrimp turn pink, about 3 minutes. Remove from heat and cool.
Preheat oven to 425 degrees F (220 degrees C).
Melt 1/2 cup butter in a small saucepan over medium heat. Remove from
heat and keep warm. Stack two sheets of phyllo on top of each other,
and cut into 3 strips about 3 inches by 12 inches. Brush the top of
each strip with melted butter, and place a teaspoon of the shrimp
mixture at one end. Fold phyllo dough over the filling, working back
and forth from side to side to make a triangle. Seal the end closed
with a little water or butter. Place triangle on an ungreased baking
sheet. Repeat with remaining phyllo sheets and filling. Bake in
preheated oven until tops are golden brown and flaky, 10 to 15 minutes.
Cool on a wire rack.
OATMEAL-CRUSTED CHICKEN TENDERS
~Shared by Treva, NC
1 cup regular oats
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray
Preheat oven to 450°.Place oats in a food processor, and process for 20
seconds or until coarsely ground. Add cheese, thyme, salt, and pepper.
Pulse to combine, and place in a shallow bowl.Place each chicken breast
tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch
thickness using a meat mallet or small heavy skillet. Coat both sides
of tenders with cooking spray; dredge tenders in oat mixture. Place
tenders on a baking sheet coated with cooking spray. Bake at 450° for
15 minutes or until browned.
DREAMY CHERRY DESSERT
~Shared by Treva, NC
Graham Crackers
1 pint Whipped cream
1 pkg. Miniature marshmallows
Cherry pie filling
Make graham cracker crumbs and spread a layer in a 9x13" baking dish.
Whip the cream and fold in marshmallows. Pour half whipped cream
mixture onto the layer of graham cracker crumbs. Spread a can of cherry
pie filling over whipped cream layer. Pour the last half of cream
mixture over cherries and top with crumbs. Refrigerate overnight.
ROASTED RED POTATOES WITH BACON &
CHEESE
~Shared by Treva, NC
1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. Small red potatoes, quartered
1 Tbsp. Chopped fresh parsley
HEAT oven to 350°F.
MIX first 3 ingredients in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover.
BAKE 40 min. Uncover; bake 15 min. Or until potatoes are tender. Top
with parsley.
COPYCAT RED ROBIN BBQ CHICKEN SALAD
~Shared by Treva, NC
Description: Crisp greens topped with tomato, barbecued chicken, black
beans, cheese, bacon, sliced avocado and crunchy French fried onion
straws. Served with Ranch dressing.
Recipe - serves one person:
1/2 Chicken Breast, boneless and skinned
1/2 cup Barbecue Sauce (Bull's Eye or K.C. Masterpiece)
2 cups Romaine Lettuce, chopped
2 cups Iceberg Lettuce or Mixed Salad Greens, chopped
1/2 cup Red Cabbage, chopped
1/4 cup Tomato, chopped
1/2 cup Refried Black Beans
1/2 cup Cheddar Cheese, shredded
1/4 cup French's Fried Onions
1/4 avocado slices (3 slices)
1/4 cup Ranch dressing
2 pc. Bacon, Crisped
1. Place chicken in a plastic re-sealable bag and add the barbecue
sauce. Mix thoroughly and let sit to marinate for 20 minutes.
2. While the chicken is marinating, turn on the grill and bring to
medium high heat.
3. After 20 minutes, place chicken on the grill. Continuously baste the
chicken with the barbecue sauce, making sure to turn the chicken every
couple of minutes. Cook the chicken until it is completely cooked
through (white center, no pink).
4. In a medium mixing bowl, combine lettuce and cabbage. Place this
mixture on a serving plate and top with the chopped tomato.
5. In a small cooking pot, heat the refried beans on low heat, making
sure to stir so they do not stick to the bottom of the pot. When warm,
place the beans on one side of serving plate.
6. To the serving plate, add the shredded cheese then top with the
chopped red onions and crisped bacon.
7. Garnish the salad with the avocado slices.
8. Slice the chicken and place on top of the salad.
9. Place the Ranch Dressing and barbecue Sauce in small dipping bowls
and place on side of the serving plate.
10. Serve Immediately.
Source: The
Secret Recipe Forum
CHEESE-LOVER'S PASTA ROLL-UPS
~Shared by Treva, NC
Prep Time: 25 min; Total Time: 1 hr 15 min
Makes: 8 servings, 2 roll-ups each
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF. MIX first 5 ingredients until well
blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish.
Spread each noodle with 3 Tbsp. Cheese mixture; roll up. Place,
seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. Or until heated through, uncovering the last 10 min.
GEORGIA PEACH BREAD
~Shared by Treva, NC
1 & 1/2 cups sugar
1/2 cup shortening
2 eggs
2 & 1/4 cups pureed peaches
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Cream sugar and shortening together. Add eggs and mix thoroughly. Add
peach puree and dry ingredients. Mix thoroughly. Add vanilla and
chopped pecans and stir until blended. Pour into two loaf pans
approximately 5- x 9-inches in size, that have been well greased and
floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool
a few minutes before removing from pan.
APPLE STRUDEL WITH WALNUTS
~Shared by Treva, NC
Looking for apple strudel recipe that taste delicious - and fit into an
overall balanced healthy diet? Look no further!
Serves: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
3 medium Golden Delicious apples, peeled and diced into 1/4-inch cubes
1/2 cup apple juice
1/4 cup apricot spread (100 percent fruit)
1 teaspoon lemon juice
2 tablespoons currants
1/2 cup walnuts
2 tablespoons sugar
1/2 teaspoon cinnamon
4 sheets of phyllo dough (13 x 17 inches), thawed
Butter-flavored cooking spray
Powdered sugar for dusting
Preheat oven to 400 degrees F.
In a medium nonstick skillet, combine apples, apple juice, apricot
spread, lemon juice, and currants. Cook over medium heat for 10
minutes, until liquid is absorbed and apples are tender. Remove from
heat.
Combine the walnuts, sugar, and cinnamon in a small food processor and
pulse until finely ground.
Lay the phyllo sheets on a flat tray and cover with a piece of plastic
wrap to keep them from drying out. Remove one sheet of dough at a time,
keeping the rest covered, and place on a work surface with the short
end facing you. Spritz the sheet with cooking spray and sprinkle with 2
tablespoons of the walnut mixture.
Repeat the layering with the next three sheets of phyllo. Spread the
apple filling over the pastry, leaving a 2-inch border at the top and
bottom and a 1-inch border on the sides.
Fold the bottom border over the filling, and roll up the pastry like a
jelly roll.
Place the strudel on a baking sheet with the seam down. Spray with
cooking spray and top with the remaining walnut mixture.
Put strudel in the oven and bake for 15 minutes. Reduce heat to 350
degrees F and bake for another 15 minutes, until nicely browned. Remove
from oven and cool for at least 15 minutes before slicing, or cool
completely and serve later. Dust lightly with powdered sugar at serving
time - and you'll have a healthy dessert that tastes wonderful!
Nutrition Score per serving:
(1 slice): 197 calories, 7 g fat (32% of calories), <1 g
saturated fat, 32 g carbs,
3 g protein, 2 g fiber, 19 mg calcium, 1 mg iron, 64 mg sodium
Phyllo dough is sold frozen. Defrost it in the package overnight in the
refrigerator for best results.
CHICKEN, CASHEW, AND RED PEPPER STIR-FRY
~Shared by Treva, NC
3 & 3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound chicken breast tenders, cut lengthwise into
thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4
ingredients (through hot pepper sauce) in a small bowl; stir with a
whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon
soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to
pan; cook 3 minutes or until lightly toasted, stirring frequently.
Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté
2 minutes or until lightly browned. Remove chicken from pan; place in a
bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch
mixture to pan; cook 1 minute or until sauce is slightly thick.
Sprinkle with cashews and green onions.
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as
Birds Eye SteamFresh) according to package directions. Combine cooked
rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon
crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground
black pepper.
SPANISH BARS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups packed brown sugar
1/2 cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon distilled white vinegar
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch baking pan.
In a large bowl, cream shortening and sugar. Add eggs one at a time and
mix until light and fluffy. Sift together the flour, cinnamon, cloves,
ginger, and baking soda. Add dry ingredients to sugar mixture
alternately with the buttermilk and vinegar. Mix well with an electric
mixer for 2 to 3 minutes.
Pour the batter into the prepared pan and bake in preheated oven for 35
to 40 minutes or until cookie feels firm.
After cooling, cut cookie into 2 inch bars. Roll each bar in sugar and
store in covered tins. This one of my favorite Christmas cookie
recipes. Enjoy!!
CHEESY SAUSAGE MUFFINS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 pound ground pork sausage -- cooked and drained
1 cup Bisquick baking mix
3 ounces cream cheese -- cubed
2 large eggs -- lightly beaten
1/2 c. cheddar cheese -- shredded
2/3 cup milk
1/4 cup grean onions -- chopped
Instructions
Combine first 5 ingredients. in a large. bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring just
until moistened. Spoon into greased miniature muffin pans, filling 3/4
full. Bake at 350 for 35-40 min. Remove from pan immediately.
Makes 2 dozen
LEMON GIN SLUSH
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
7 cups water
2 pints lemon gin
1 cup cold tea
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
1/2 cup white sugar
2 liters lemon-lime flavored carbonated beverage
In a mixing bowl, combine water, gin, tea, frozen lemonade, frozen
orange juice, and sugar. Mix well and store in the freezer (covered)
until ready to use.
To serve: in a tall glass combine frozen mixture to taste with
lemon-lime flavored carbonated beverage.
STRAWBERRY TARTS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
12 (4 inch) prepared tart shells, baked
2/3 cup white sugar
2 1/2 tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries
To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple
juice. Cook over a medium heat, stirring constantly until smooth and
thick. Allow to cool for 10 minutes.
Spread a small quantity of the glaze over the bottoms of the shells.
Arrange washed and hulled fresh berries over the glaze, slicing if
necessary to fit into the tarts. Spoon remaining glaze carefully over
the berries, covering them well. Chill for 2 to 4 hours. Serve
garnished with whipped cream if desired.
DILLED SHRIMP (Rejer)
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 quarts water
1/4 cup coarse salt
1/3 cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
1/4 teaspoon salt
1/4 teaspoon pepper
Bring water to a boil in a large pot over high heat. Add salt, sugar,
and dill sprigs; stir until sugar has dissolved. Pour in shrimp and
cook until the shells turn pink, and the meat is no longer translucent,
3 to 4 minutes. Strain the shrimp through a colander, discard dill
sprigs, and chill until cold in the refrigerator, about 30 minutes.
Once shrimp have cooled, peel and devein them; discard the shells.
Whisk together oil, vinegar, minced dill, salt, and pepper; toss with
shrimp meat to coat. Cover, and chill overnight in the refrigerator;
serve with sprigs of fresh dill.
MRS. G.'S BLUE RIBBON PIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 c. (sliced thin) Golden Delicious apples
3/4 c. granulated sugar
1/4 c. plain flour
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. cinnamon
Combine together. Add to apples. Coat and let set 1 hour.
3 tbsp. butter
Dot bottom of pie crust with 1 1/2 tablespoons butter. Pour in apple
mixture; put remaining 1 1/2 tablespoons of butter on apples.
Roll out dough for top. Cut out circles of pastry (2 1/2 or 3 inch
rounds). Place in circles around edge of top. Fill in between circles
with shaped leaves or stems from area left between circles. Sprinkle
top with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon mixed.
Bake at 375 degrees for 50-55 minutes or until golden brown
FAVA BEAN BREAKFAST SPREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (15 ounce) can fava beans
1 1/2 tablespoons olive oil
1 large onion, chopped
1 large tomato, diced
1 teaspoon ground cumin
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
salt and pepper to taste
ground red pepper, to taste
Pour the beans into a pot and bring to a boil. Mix them well and add
onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper,
and red pepper. Bring the mixture back to a boil, then reduce the heat
to medium. Let the mixture cook 5 minutes. Serve warm with grilled
pita.
EASY PHILLY OREO CHEESECAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Place 16 of the cookies in resealable
plastic bag. Flatten bag to remove excess air, then seal bag. Finely
crush cookies by rolling a rolling pin across the bag. Place in bowl.
Add butter; mix well. Press firmly onto bottom of 9-inch springform
pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer
on medium speed until well blended. Add eggs, 1 at a time, beating just
until blended after each addition. Chop or crush remaining 8 cookies.
Gently stir half of the chopped cookies into cream cheese batter. Pour
over prepared crust; sprinkle with the remaining chopped cookies.
Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours
or overnight. Cut into 12 pieces. Store leftover cheesecake in
refrigerator.
BANANA OATMEAL BREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat
until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add
dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes;
remove from oven and cover for 5 minutes.
TURKEY CASHEW CASSEROLE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 large can chow mein noodles
2 cups cooked turkey or chicken, diced
1 cup diced celery, partially cooked
1 cup cashew nuts
1 can cream of mushroom soup
1/2 cup broth
1/8 cup soy sauce
Directions
Preheat oven to 325 degrees.
Mix all ingredients together with half of chow mein noodles. Place
mixture into a large casserole dish. Add remaining chow mein noodles to
top of mixture. Bake uncovered 30 minutes.
SALAD DRESSING CUPCAKES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
3/4 cup creamy salad dressing
1 cup white sugar
1 cup warm water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or
use paper liners. Sift all-purpose flour, baking soda and cocoa
together and set aside.
Whip salad dressing, white sugar, water, and vanilla together until
mixed thoroughly. Add flour mixture slowly and beat at medium speed of
an electric mixer for 2 minutes. Divide batter into prepared muffin
pans.
Bake in preheated oven for 15 to 25 minutes.
GERMAN PORK ROAST
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 T. olive oil
4 garlic cloves minced
1 t. lemon juice
1 t. stone ground mustard
1 t. salt
1/2 t. each dried oregano, thyme and rosemary, crushed
1/4 t. pepper
1 boneless whole pork loin roast
4 medium potatoes peeled and cut into wedges
3 medium onions
1 medium yellow tomato cut into wedges
In a small bowl combine the oil, garlic, lemon juice, mustard and
seasonings. Rub over roast. Place on a rack in a
shallow roasting pan.
Bake uncovered at 350 for 20 minutes. Add the potatoes,
onions and tomatoes to the pan; baek 40-70 minutes longer or until a
meat thermometer reads 160 at vegetables are tender. Let
stand for 10 minutes before slicing.
BASIL GOAT CHEESE PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
1/2 teaspoon ground black pepper
1 sprig fresh basil, chopped
1 1/2 teaspoons minced fresh rosemary
3/4 cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped
Allow dough to rise in a covered bowl until doubled in bulk.
Preheat oven to 425 degrees F (220 degrees C).
Roll the dough on a floured surface into a 15-inch circle. Roll the
edges towards the center to form a crust, leaving a 12-inch circle.
Brush the entire crust generously with olive oil, and sprinkle with
salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated
oven until the crust begins to turn golden, 8 to 10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped
basil and goat cheese. Bake in preheated oven until the crust is brown,
and the pizza has heated through, about 8 more minutes.
BLACK OLIVE SPREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Place olives, Parmesan cheese, and garlic (if using) in a food
processor. Add olive oil slowly while running. Process until smooth.
CHOCOLATE CHIP SHORTBREAD COOKIES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup cornstarch
1 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
With an electric beater, mix together the butter or margarine and the
confectioners' sugar.
Sift together the flour and the corn starch and mix in gradually in the
butter mixture. Add the chocolate chips.
Shape dough into little balls of approximately 1 1/4 inch in diameter.
Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees
C) for approximately 20 minutes.
BACON CHEESE PUFFS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise.
Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto
each slice of bread.
Broil for 5 minutes, or until bubbly.
SASKATOON BERRY PIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 egg
7 oz. sugar
1 pinch salt
7 oz. vegetable shortening
1 splash lemon juice
7/40 oz. vanilla flavour
14 oz. flour
1-113/160 pints water
Per pie:
7 oz. pie dough
21 oz. blueberries and saskatoon berries, mixed together
2-5/8 oz. sugar
1-9/40 oz. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs
8-1/2 fl. oz. milk
Directions:
Pie dough:
Mix sugar, eggs, vanilla flavour, lemon juice and salt. Whip until
fluffy, approximately five minutes. Add vegetable shortening; whip
until creamy. Then add water and flour. Mix well for three minutes.
Refrigerate the dough before using.
To the berry mixture, add sugar, flour, cinnamon, and nutmeg. Add eggs
and milk. Strain mixture to get rid of lumps. Pour over berries. Seal
and bake at 350°F for approximately one hour.
PORK CHOP 'N' KRAUT DINNER
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 (14 ounce) cans Bavarian sauerkraut, drained
2 tablespoons brown sugar
6 medium potatoes, peeled
1 1/2 cups water
In a pressure cooker, cook pork chops in oil until lightly browned on
each side; drain. Remove chops; sprinkle with salt and pepper. Add
sauerkraut to cooker; sprinkle with brown sugar. place pork chops and
potatoes over sauerkraut; add water.
Close cover securely; place pressure regulator on vent pipe. Bring
cooker to full pressure over high heat. Reduce heat to medium and cook
for 15 minutes. (Pressure regulator should maintain a slow steady
rocking motion or release of steam; adjust heat if needed.) Remove from
the heat. Immediately cool according to manufacturer's directions until
pressure is completely reduced.
PARMESAN CHEESE TWISTS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves, crushed
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400
degrees F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10-inch
rectangle. Cut in half lengthwise. Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture. Place remaining rectangle over
cheese-topped rectangle, egg-side down. Roll gently with rolling pin to
seal.
Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2
inches apart on greased baking sheet, pressing down ends. Brush with
egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.
Makes 28 appetizers.
PEACH SMOOTHIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (15 ounce) can sliced peaches, drained
4 scoops vanilla ice cream
2 cups vanilla soy milk
1/4 cup orange juice
In a blender, combine peaches, ice cream, soy milk and orange juice.
Blend until smooth. Pour into glasses and serve.
PINA COLADA PORK ROAST
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
20 oz. can sliced pineapple in juice
12 oz. can pina colada mix
Juice and zest of 1/2 lime
1 boneless sirloin pork roast (about 2 lb)
1/2 red bell pepper, chopped
2 tbs. dark rum
1 tbs. chopped fresh ginger
1 tbs. chopped fresh garlic
1/2 tsp. salt
1 tsp. cornstarch
1 tbs. water
How to make it:
Drain the juice from the pineapple into a big zip lock bag. Set aside
the fruit. Mix in everything else except the pork, cornstarch, and
water. Drop in the pork (leave on any strings), seal the bag, and
refrigerate for a few hours or overnight. Fire up your grill for medium
indirect grilling. Once the fire is ready, debag the pork, put it over
indirect heat, and close the lid (with the vents partly open). Grill,
turning and brushing with marinade a few times, for about 11/2 hours.
Grill the reserved pineapple over direct heat for 5 to 7 minutes per
side, until brown. The roast is done when the juices run clear in the
middle (about 155°F on an instant read thermometer). Rest on a cutting
board for 10 minutes so the juices seep back in. Cut into 1/2"-thick
diagonal slices. In a pot, boil the remaining marinade over high heat
on the stove (or on the burner attached to your grill). In a cup,
dissolve the cornstarch in the water. Stir into the sauce. Cook for 2
minutes, until slightly thickened. Drizzle over the pork and pineapple.
Makes 8 Servings.
RED BEANS AND CAJUN SAUSAGE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
½ pound Miller's Brand Cajun Sausage, sliced
2 cans(15 ½ oz each) kidney beans, rinsed and drained
2 cloves of garlic, mince
1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon vegetable oil
¾ cup water
1 tablespoon cajun seasoning
1/8 teaspoon hot pepper sauce
hot cooked rice
Preparation:
In a saucepan, saute garlic, green pepper and onion in oil until
tender, about 5 minutes. Add the next five ingredients; bring to a
boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated
through. Serve over rice.
STRAWBERRY-BANANA PARFAITS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
You're 5 ingredients and 10 minutes away from dipping into a
deliciously layered dessert or snack of yogurt, fruit and high-fiber
cereal. From eatbetteramerica.
Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry
yogurt
2 cups Fiber One® Honey Clusters® cereal
1 cup sliced fresh strawberries
1 medium banana, thinly sliced
4 whole fresh strawberries
1. In each of 4 (10-oz) plastic cups or parfait glasses, layer 2
tablespoons yogurt, 1/4 cup cereal, 1/4 cup strawberry slices and 1/4
of banana slices.
2. Top each with 2 tablespoons yogurt, 1/4 cup cereal and remaining
yogurt. Garnish top of each parfait with whole strawberry.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 230 (Calories from Fat 15); Total Fat 2g (Saturated
Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 180mg; Total
Carbohydrate 48g (Dietary Fiber 8g, Sugars 23g); Protein 5g
% Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 15%; Iron 15%
Exchanges: 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0
Vegetable Carbohydrate Choices: 3
MyPyramid Servings: 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.
BEEF ROLL MOZZARELLA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1-1/2 pounds lean ground beef
1 tsp salt
1/4 tsp pepper
1 tsp dehydrated onion flakes
1 can (15-oz) tomato sauce
2 tbsp Vermouth
1 Egg, lightly beaten
1/2 cup packaged bread crumbs
1 can (4-oz) mushroom pieces
1-1/2 cup mozzarella cheese, shredded
Instructions
Combine beef, egg, onion, salt, pepper & bread crumbs in a
large bowl.
Drain mushroom liquid to make 1/2 cup, reserving mushroom pieces for
later use. Add mushroom liquid to meat. Mix lightly until well
combined. Press in to 14 x 10-inch rectangle on waxed paper. Sprinkle
with mozzarella to within 1/2 inch of edge. Roll up short side. Place
seam side down in a 13 x 9 x 2-inch baking dish.
Combine tomato sauce with vermouth. Spread half over roll. Bake at 375
degrees F. for 45 minutes. Combine remaining tomato sauce with the
reserved mushrooms, spread on roll. Bake 12 minutes longer. Lift to
heated platter.
Yield: 4 servings
WESTERN BEANS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 Pound dried navy or pinto beans
6 Cups water
1/4 Pound salt pork, diced
1 Large onion, chopped
1 garlic clove, minced
1 Large green pepper, chopped
1-1/2 Pounds chuck steak, cubed
1-1/2 Teaspoons salt
1/2 Teaspoon oregano, crumbled
1/4 Teaspoon red pepper
1/4 Teaspoon ground cumin
8 Ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. Brown salt pork in a large
skillet; remove with a slotted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker.
Brown beef, a few pieces at a time in pan drippings; remove to cooker
with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato
sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are
tender.
Yields 8 servings.
SWEET POTATO PIE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 1 - 9 inch pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done.
Run cold water over the sweet potato, and remove the skin. Break apart
sweet potato in a bowl. Add butter, and mix well with mixer. Stir in
sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed
until mixture is smooth. Pour filling into an unbaked pie crust. Bake
at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife
inserted in center comes out clean. Pie will puff up like a soufflé,
and then will sink down as it cools.
APPLE RAISIN BREAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
2/3 cup packed brown sugar
1 cup quick cooking oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
2 eggs
1/4 cup milk
1/4 cup vegetable oil
Preheat oven to 350* F. Grease and flour an 8 1/2 x 4 1/2
inch loaf pan. In a large bowl, combine flour, baking powder,
baking soda, salt, cinnamon, nutmeg, brown sugar and oats. In a
separate bowl mix apples, nuts, raisins, eggs, milk and oil. Add to dry
ingredients. Mix until dry ingredients are just moistened. Do not over
mix. Bake at 350*F. for 55-60 minutes, or depending on your
oven, until done. Cool on wire rack.
CHICKEN TAMALE CASSEROLE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 chicken breasts
5 lg. frozen tamales
1 to 2 green peppers
1/2 med. onion, diced
1 can cream of chicken soup
8 oz. package sour cream
2 tbs. chili powder
1 small can pitted black olives
2 c. grated cheese
Cook, skin and bone chicken breasts and cut them into bite size pieces.
Defrost tamales and cut into bite size pieces. Cut green pepper into
strips and saute briefly with diced onions in 1 tablespoon of
butter until crisp cooked. Place chicken and tamales in bottom of 9 x
13 inch casserole soup and sour cream and chili powder. Top with grated
cheese. Bake 350 degrees for 45 minutes.
Serves six.
STRAWBERRIES ROMANOFF
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4
2 qt Strawberries, washed and quartered
2 cup Sour cream
1/3 cup Brown sugar
Juice of 1 orange
1 Tbs Triple Sec
Fresh Mint
Combine sour cream, brown sugar, orange juice and triple sec together
in a mixing bowl. Toss in the strawberries, folding in until evenly
coated. Place 1/2 cup of berries in a dessert dish or champagne glass.
Garnish with a sprig of mint. Chill until ready to serve.
OUTRAGEOUS BROWNIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
4 sticks unsalted butter
5 cups semi-sweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 tbsp. + 1 tsp. powdered instant espresso
2 tbsp. vanilla
2 1/4 cups sugar
1 cup all purpose flour
1 tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
Directions:
In a double boiler, melt together the butter with half of the chocolate
chips and unsweetened chocolate until smooth. Cool to room temperature.
In a large bowl, combine the eggs, espresso, vanilla and sugar. Stir in
the chocolate mixture and mix. Stir in flour, baking powder, and salt.
Fold remaining chocolate chips and walnuts in.
Pour into a standard sized brownie pan. Bake at 350 degrees for 30
minutes.
COOL OVERNIGHT IN REFRIGERATOR.
Makes 20 brownies.
KFC POTATO SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a
pot of salted water and boil the potatoes for 5 to 10 minutes till fork
tender, depending upon the size you cut them. While the potatoes are
cooking in a bowl make the dressing by mixing the mayonnaise, pickle
relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot,
parsley, pepper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if you allow
this to sit overnight.
CHEESY CHICKEN DIP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 can white chunk chicken
1 teaspoon celery dried celery or salt
1 Tbs finely chopped onion
1 8 oz. cream cheese
Place all in microvable dish and heat for about 3-5 min.
until melted. Mix together until smooth. Use your favorite crackers and
dip away.
GRILLED GREEN BEAN & EGGPLANT SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 Japanese eggplants
1/2 lb. fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tbsp. minced red onion
1 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. balsamic vinegar
salt & pepper
Slice eggplants into rounds 1/4" thick. Toss with green beans in
balsamic vinegar. Grill 8 to 10 minutes, turning frequently.
In a large salad bowl, toss together bell peppers, greens, onions, live
oil, lemon juice & 2 tbsp. balsamic vinegar. Add salt &
pepper. Arrange grilled vegetables on top. Serve immediately.
CASHEW CHICKEN
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
A Chinese cashew-chicken extravaganza! Scaled to serve 4.
INGREDIENTS:
2 lbs. boned and skinned chicken breasts
1 Tbs. chopped garlic
1/2 cup salted roasted cashews
1/2 cup sliced scallions, white portion only
1/2 cup scallion tops cut in 1" pieces
2 Tbs Chinese sesame oil
1/4 cup peanut oil
1 Tbs. lemon juice
1 tsp. salt
1/2 cup chicken broth
1/2 cup dry sherry
1/2 cup sliced water chestnuts
1 lb. Chinese noodles or thin spaghetti
1/2 cup vegetable oil
PREPARATION:
Boil Chinese noodles and drain. (Boil 5 minutes for fresh, 20 minutes
for dry spaghetti.) Heat vegetable oil in a non-stick skillet or wok
until hot. Divide the noodles into four portions and brown on both
sides. Set these aside to drain on paper toweling. • Cube the chicken
breasts into 3/4 inch cubes.
Heat the peanut oil and sesame oil in a deep skillet or wok and add the
garlic and chicken cubes and stir-fry until browned. Add cashews and
the white portions of the scallions and stir fry for 30 seconds.
Now add the sherry, chicken broth, water chestnuts, salt and lemon
juice and simmer for about 3 minutes. Add the scallion tops and serve
over the pan fried noodles.
Rice can be used in place of noodles if desired.
APPLESAUCE BREAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
(Makes 16 servings)
1 cup brown sugar, packed
1/2 cup butter
1 cup unsweetened applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup slivered almonds, toasted and coarsley chopped
1. Preheat oven to 350º F. Coat a 9x5-inch loaf pan with cooking spray.
2. Using a mixer, cream the brown sugar and butter until fluffy.
3. With mixer running, gradually add the applesauce.
4. Sift together the flour, baking soda, cinnamon, cloves, and salt.
5. With mixer on low speed, gradually add flour mixture to the butter
mixture. Mix until well blended.
6. Stir in the raisins and the almonds.
7. Spread the batter into the prepared pan. Bake for 35 minutes or
until a toothpick inserted in the center comes out clean.
8. Remove from oven and cool on rack. Run a knife around the edge of
the pan and turn out the bread. Cool completely. Slice into
1/2-inch-thick slices.
Nutrients per serving: calories 205, protein 3g, carbohydrates 32g,
dietary fiber 1g, fat 8g (saturated fat 4g), cholesterol 15mg, sodium
201mg
GRILLED MUSHROOM SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. large white mushrooms, such as shiitake or portabello
5 tbs. olive oil
1 tbs. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbs. freshly grated Parmesan cheese
2 tbs. finely chopped fresh parsley
Light the grill. Remove and discard a slice from the bottom of each
mushroom stem. If the caps are sandy, wipe them with a clean cloth.
Brush the mushrooms with 3 tablespoons of the olive oil. When the coals
turn gray, set the mushrooms, rounded sides down, on the grill and cook
them for 8 to 10 minutes, turning them often. The mushrooms are done
when they start to release some of their liquid and collapse a little.
Remove them from the grill and cut some of the largest mushrooms in
half. If the mushrooms are very large, you can slice them. Let the
mushrooms cool slightly. In a small bowl, whisk together the balsamic
vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of
oil, whisking constantly until it is all combined. Pour the dressing
over the mushrooms, then cover them tightly with plastic wrap.
Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan,
parsley, more salt and pepper if you like, and serve with grilled bread.
Serves 4.
FRESH MARYLAND CRAB CAKES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
1 lb. lump crab meat (fresh)
1 egg
12 tsp. dry mustard
1 tsp. Worcestershire sauce
fresh lemon juice (12 tsp. or more)
2 tsp. Old Bay Seasoning
mayonnaise
fine bread crumbs
Directions:
Mix first 6 ingredients together. Add just enough mayo and bread crumbs
to hold it all together (be careful not to use too much). Form into
balls about the size of your fist. Sprinkle with a little Old Bay.
Broil or fry until golden brown.
The secret is not to use too much bread crumbs or mayo. Enjoy!
BUTTERFINGER CAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2
1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars (about 6 oz.)
Frosting:
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7-1/2 oz)
Position rack in top third of oven; preheat to 350-degree F. Butter two
9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with
waxed paper rounds. Butter and flour paper. Sift flour, baking powder
and salt into medium bowl. Using electric mixer, beat butter in large
bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1
at a time, beating well after each addition. Beat in dark rum and
vanilla extract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas
to sour cream mixture and stir until well blended. Add dry ingredients
to butter mixture alternately with banana mixture, beginning and ending
with dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake feels
firm and tester inserted into center comes out clean, about 30 minutes.
Cool in pans on rack 10 minutes. Run small knife around sides of cakes
to loosen. Turn out cakes onto racks and cook. Peel off waxed paper.
Combine cream, butter and corn syrup in heavy medium saucepan. Bring to
simmer over medium heat, stirring until butter melts. Remove from heat;
add chocolate and stir until melted and smooth. Stir in rum and
vanilla.
Pour glaze into small bowl. Cover and refrigerate just until cool and
thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer
to platter. Slide waxed paper strips under edges of cake. Stir glaze
until smooth. Spread 1 cup glaze evenly over top of cake layer. Top
with second cake layer. Spread remaining glaze over top and sides of
cake. Cover top and sides of cake with chopped Butterfinger bars.
Remove paper strips.
LEEK AND POTATO FRITTERS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 large russet potato, peeled and cut into 2-inch pieces (about 1/2
pound)
1 teaspoon salt
2 pounds leeks, thinly sliced
4 large eggs, lightly beaten
1/2 cup matzo meal or fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup canola oil
Sour cream (optional)
Instructions
Cook potato and salt in a Dutch oven in boiling water to cover 20
minutes or until tender; drain. Mash potato, and set aside.
Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
Stir together potato, leeks, and next 5 ingredients. Chill 1 hour.
Shape mixture into 18 patties.
Cook, in batches, in hot oil in a large skillet 2 minutes on each side
or until golden brown. Serve immediately with sour cream, if desired.
Yield: 18 patties
BACON BRUNCH SOUFFLE CASSEROLE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 cups cubed day old firm white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
Dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato
Generously butter 13x9x2 baking dish. Arrange bread cubes in
dish and sprinkle with cheese. Beat together next 5
ingredients with pepper to taste and pour evenly over cheese and
bread. Sprinkle with bacon, mushrooms and tomato.
Cover and chill overnight. Preheat oven to 325. Bake
casserole uncovered until set, about 1 hour (tent with foil if top
begins to over brown).
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Heart Healthy and Diabetic Choices |
|
ROASTED
FLORETS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 cups bite-size cauliflower or broccoli florets (about 1
head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lemon wedges (optional)
DIRECTIONS
Preheat the oven to 450 degrees F. Place florets in a large bowl with
oil, salt and pepper and toss to coat. Spread out on a baking sheet.
Roast the vegetables, stirring once, until tender-crisp and browned in
spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if
desired.
Nutritional Information Per Serving (1 cup): Calories: 113, Fat: 7 g,
Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 5 g,
Sodium: 351 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
BARLEY PILAF
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 piece smoked ham hock, 6 ounces
- 2 stalks celery, cut into 2-inch lengths
- 2 bay leaves
- 1/2 teaspoon dried sage
- Pepper
- 4 cups water
- 1 tablespoon safflower oil
- 1 medium onion, chopped
- 1 cup pearled barley
DIRECTIONS
In a large pot, put the ham hock, celery, bay leaves, sage, pepper to
taste, and water. Over high heat, bring to a boil, lower the heat to
medium, and cook, uncovered, for 20 minutes. Volume of the broth will
reduce by about 1 cup.
In a medium pot, heat the safflower oil over medium heat. Cook the
onion, stirring occasionally, until soft, about 5 minutes. Add the
barley and cook, stirring for 1 minute.
When the ham hock stock is prepared, pour the broth through a sieve
into the barley. Bring to a boil.
Turn the heat to low, cover the pot, and cook the barley until tender
and all the liquid is absorbed, about 30 minutes. If the barley is not
quite done, add 1 or 2 tablespoons water and continue to cook. If the
barley is not cooked but liquid remains, turn off the heat and let the
barley rest in the covered pot while the grain continues to absorb the
liquid.
Nutritional Information Per Serving (1/6 of recipe): Calories: 146,
Fat: 3 g, Cholesterol: 0 mg, Sodium: 20 mg, Carbohydrate: 28 g,
Protein: 4 g
Diabetic Exchanges: 2 Starch
Source: Diabetes
Cookbook for Dummies
MUSHROOM-BEEF STROGANOFF
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces beef top round, trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons paprika
- 1 (14 ounce) can reduced-sodium beef broth
- 2 teaspoons Dijon mustard
- 2 red bell peppers, sliced
- 1 pound button mushrooms, sliced (about 6 cups)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 325 degrees F.
Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a
Dutch oven over high heat. Add beef and cook, turning from time to
time, until browned on all sides, 1 to 2 minutes. Transfer to a plate.
Reduce heat to medium.
Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until
golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring,
for 1 minute more. Add broth, mustard and the reserved beef. Bring to a
simmer, cover the pot and transfer to the oven.
Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over
high heat. Add bell peppers and cook, stirring, about 1 minute. Add
mushrooms and cook, stirring, until the mushroom liquid has evaporated,
about 5 minutes. Season with salt and pepper. Add the vegetables and
sour cream to the stroganoff; stir to combine. Season with salt and
pepper and garnish with parsley.
Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat:
8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g,
Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
Source: The
Eating Well Diabetes Cookbook
WHITE BEANS AND SPINACH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 3 cloves garlic, peeled and sliced thinly
- 1 cup sliced cremini mushrooms
- 1/4 cup white wine
- 1 tablespoon Dijon mustard
- Half a 10-ounce bag of triple-washed spinach
- 1 can (15 ounces) white beans (like Navy, cannellini, or
Great Northern), rinsed and drained
- 2 tablespoons fresh minced oregano
- Salt and pepper
DIRECTIONS
Heat the olive oil in a skillet over medium-high heat. Add the onions
and saute until translucent. Add the garlic and mushrooms. Cook until
just fragrant. Add the white wine and mustard. Scrape up any browned
bits that may be stuck to the skillet.
Add the spinach and cover. Steam the spinach for 3 to 4 minutes, or
until wilted but still bright green.
Add the white beans. Continue to cook until heated through. Add the
oregano and salt and pepper to taste. Adjust seasonings as necessary.
Nutritional Information Per Serving (1/4 of recipe): Calories: 122,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 385 mg, Carbohydrate: 18 g,
Protein: 5 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Very Lean Meat, 1 Fat
Source:
Diabetes
Cookbook for Dummies
VEGETABLE AND BEAN SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: Easy substitution: To make this soup completely vegetarian,
substitute vegetable broth for the chicken broth, and additional olive
oil for the butter.
INGREDIENTS
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5) cans chicken broth
- 1 cube vegetable bouillon
- 1 medium onion, finely chopped
- 1 (15.5 ounce) can kidney beans, drained
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 summer squashes (zucchini or yellow squash, about 1 pound
total), quartered lengthwise and chopped
- 1 (7 ounce) can sliced mushrooms, drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
DIRECTIONS
Combine all ingredients in the slow cooker crock and mix well. Cover
and cook on LOW for 8 hours. Stir well before serving. If desired, stir
in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210,
Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium:
1020 mg
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Source: The
Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier and
Kimberly Mayone
CHECKERBOARD SPUDS AND SQUASH
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 4 cups warm mashed potatoes
- 2 tablespoons butter, melted and divided
- 2 scallions, chopped
- 1/4 teaspoon black pepper
- 3 packages (12 ounces each) frozen butternut squash, thawed
and drained
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish
with nonstick cooking spray.
In a medium bowl, combine the mashed potatoes, melted butter,
scallions, and black pepper; mix well and set aside.
In another medium bowl, combine the squash, maple syrup, cinnamon, and
salt; mix well.
Spoon five equal-sized scoops of the potato mixture into the baking
dish, placing one scoop in each corner and one scoop in the center.
Using a spoon, shape each scoop into a square.
Place the squash mixture into the four empty squares, dividing it
equally. Pat down evenly to fill any gaps, forming a checkerboard
pattern. Bake for 45 to 50 minutes, or until heated through.
Nutritional Information Per Serving (3/4 cup): Calories: 133, Fat: 3 g,
Cholesterol: 7 mg, Sodium: 141 mg, Carbohydrate: 26 g, Dietary Fiber: 4
g, Sugars: 5 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
CUCUMBER BUTTERMILK SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 (1-1/4 cup) servings
INGREDIENTS
- 2 cups peeled, seeded, chopped cucumbers
- 4 cups buttermilk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh mint, or 1 teaspoon dried leaf
mint
- 1 tablespoon fresh dill, or 1 teaspoon dried dill weed
- 1 teaspoon ground cumin
- Dash white pepper
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except parsley in a blender or a food processor
fitted with the metal blade and process until smooth. Garnish with
parsley. Serve cold.
Nutritional Information Per Serving (1-1/4 cup): Calories: 108,
Cholesterol: 9 mg, Carbohydrate: 14 g, Protein: 9 g, Sodium: 259 mg,
Fat: 2 g
Diabetic Exchanges: 1 Milk, 1/2 Vegetable
Source: Light
and Easy Diabetes Cuisine by Betty Marks
BOSTON BAKED BEANS
~Shared by Mary S., Nashville, TN
Yield: 16 servings
INGREDIENTS
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 teaspoons salt
- 1 tomato, chopped
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons molasses
- 2 tablespoons cider vinegar
- 1 tablespoons ketchup
- 1 tablespoon ground ginger
- 1 teaspoon dry mustard
- 1/4 teaspoon ground white pepper
DIRECTIONS
Place the beans in a strainer and sort through the beans to remove
stones, discolored beans, or any other objects. Rinse with cold water
until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to
cover them by 2 inches. Let stand 8 hours or overnight at room
temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart
saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger,
mustard, and pepper; stir until blended. Add enough water to cover the
beans, about 2 cups. Cover and bake until bubbly and the beans are
soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4
g, Sugars: 4 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Starch
Source: Forbidden
Foods Diabetic Cooking by Margaret Powers and Joyce Hendley
BAKED BLUEFISH
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound bluefish fillets
- 1 medium-size red onion, thinly sliced
- 2 teaspoons virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Paprika
- Lemon wedges
DIRECTIONS
Preheat oven to 450 degrees F. Coat a 9-inch baking dish with non-stick
cooking spray. Rinse fish and pat dry. Arrange onion in the baking dish
and top with fish fillets, skin-side down.
Mix olive oil, minced garlic and parsley together and spread over fish.
Sprinkle with salt and pepper and a little paprika.
Bake, uncovered, 18 minutes until fish turns from translucent to
opaque. Garnish with lemon wedges.
Nutritional Information Per Serving (1/4 of recipe): Calories: 254,
Cholesterol: 63 mg, Carbohydrate: 3 g, Protein: 21 g, Sodium: 129 mg,
Fat: 17 g
Diabetic Exchanges: 3 Low-fat Meat, 1/2 Vegetable
Source:
Light
and Easy Diabetes Cuisine by Betty Marks
PUMPKIN CHEESECAKE
~Shared by Mary S., Nashville, TN
Yield: 12 to 14 slices
INGREDIENTS
- 3/4 cup ground reduced-fat graham crackers
- 3/4 cup ground gingersnap cookies
- 8-1/4 teaspoons Equal for Recipes or 27 packets Equal
sweetener, divided
- 4-5 tablespoons margarine, melted
- 2 packages (8 ounces each) fat-free cream cheese
- 1 cup canned pumpkin
- 2 eggs
- 2 egg whites
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 cup light whipped topping
- Chopped toasted pecans, as garnish
DIRECTIONS
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes,
and melted margarine in bottom of 9-inch springform pan; reserve 2
tablespoons crumb mixture Pat remaining mixture evenly on bottom and
1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned,
about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs,
and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes,
spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes;
sprinkle with reserved crumbs and return to oven. Turn oven off and let
cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours
or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213,
Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg,
Protein: 12.1 g, Carbohydrate: 18.2 g
Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
Source: 1,001
Delicious Desserts for People with Diabetes by Linda Eugene,
Sue Spitler, and Linda Yoakam
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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EGGS OVER SWISS CHEESE AND PROSCIUTTO ROSTI
I saw this recipe while surfing the net for a good breakfast recipe to
prepare on my next weekend off. Oh My Gawd! I have GOT TO MAKE THIS. We
will do over easy for the eggs but everything else will remain the same.
1 1/2 pounds potatoes (about 5 medium)
1 scallion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons butter, divided
4 ounces (about 1 cup) shredded Swiss cheese
3 ounces thinly sliced prosciutto
4 large eggs
Place potatoes in a large saucepan and cover with water - season with
salt. Bring to a boil and cook for 10 minutes. Drain well and set
potatoes aside to cool. Coarsely grate potatoes into a large bowl, then
stir in scallion, salt and pepper.
In a 9" skillet (nonstick is best), heat 1 tablespoon butter over
medium. Add half of the potato mixture into the pan, then pat the
potatoes out into an even layer. Top with half of the cheese, all of
the prosciutto, then the remaining cheese. Pat remaining potato mixture
over the top to cover.
Continue to cook until the bottom is golden and crispy, about 10
minutes. With a wooden spoon or heat-safe spatula, gently loosen Rosti,
then carefully invert onto a plate. Melt 1 tablespoon butter into the
same skillet, then gently slide Rosti back into pan, browned side up.
Cook until the bottom is golden and crispy, about 10 more minutes.
Transfer Rosti to a cutting board.
Wipe out skillet with a paper towel. Add remaining tablespoon butter
and heat over medium. Add eggs, 1 at a time, and cook for 1 minute.
Cover and cook until the whites have set, yet the yolks are still
runny, about 1 to 2 minutes (add another minute for firmer yolks.)
Season eggs lightly with salt and fresh ground black pepper to serve.
Slice Rosti into four wedges and serve each with a cooked egg on top.
Makes 4 servings.
Source: Culinary
in the Desert, Adapted from Canadian Living
CHICKEN BREASTS WITH MUSHTOOM SAGE SAUCE
Ingredients
3 Tbsp butter
1/2 cup chopped shallots
8-10 ounces mushrooms, cremini or shitake, thickly sliced
1 teaspoon chopped fresh parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream (light cream may curdle, so use heavy
cream)
3 Tbsp chopped fresh sage
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces
pounded to an even 1/4 inch to 1/3 inch thickness
Salt and freshly ground black pepper
Method
1 Melt butter in a large sauté pan on medium high heat. Add shallots
and sauté for one minute. Add mushrooms and parsley and sauté for 5-10
more minutes, until the mushrooms have browned. If you are using
unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze
the pan, scraping up any bits that may be sticking to the bottom of the
pan. Stir in the cream. Bring to a boil and cook the sauce down until
it is thick enough to coat the back of a wooden spoon (about 10
minutes).
2 While the sauce is reducing, heat olive oil in another large sauté
pan on medium high heat. Sprinkle salt and pepper over both sides of
the chicken breast cutlets. Add cutlets to pan and cook for about 3
minutes on each side, until browned and cooked through.
3 Stir in sage to sauce, season to taste with salt and pepper. Pour
sauce over chicken to serve.
Serve alone (for low carb version) or with rice, mashed potatoes, or
pasta (use gluten-free for gluten-free version). We used bow-tie pasta
which worked great. Garnish with chopped fresh parsley.
Serves 4.
CHEESY HAM AU GRATIN
Serves: 4
Ingredients:
2 c Cooked ham; dice
1 c Milk
1 c Boiling water
2 cn Mexicorn Whole Kernel corn, drained
1 cn Condensed Cheddar cheese soup
7 13/16 oz Pk Hungry Jack Cheesy Scalloped Potatoes
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix welll, making
sure potatoes slices are covered with sauce. Cover; cook on LOW for 8
to 10 hours or until potatoes are tender.
ROCK'S PIZZA IN A BOWL
28 oz. can diced tomatoes with roasted garlic, undrained
14-1/2 oz. can reduced-sodium beef broth
8 oz. stick pepperoni sausage, diced
1-1/2 cups sliced fresh mushrooms
1 large diced green bell pepper
1 large chopped red onion
1 cup water
1 Tbs. dried Italian seasoning
1 cup shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-quart or larger slow-cooker.
Cover; cook on low 6 to 8 hours or until vegetables are tender. Ladle
into soup bowls; sprinkle with cheese.
Source: "Woman's Day Magazine"
CHEESE & CRAB STUFFED MUSHROOMS
1 lb. (2 pints) fresh mushrooms
2 Tbs. onion, chopped
2 Tbs. butter
1/4 cup soft bread cubes
1/4 cup crab, finely chopped
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/2 cup white wine or cooking sherry
1/2 cup cheddar cheese, shredded
Remove stems from mushrooms and set caps aside; chop stems. In small
skillet, saute onion and chopped stems in butter until tender. Add
bread cubes and crab; cook over medium heat, stirring constantly until
lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill
mushroom caps with bread stuffing. Place in 9-inch square or shallow
baking dish. Pour wine around caps. Bake at 400 for 15 minutes. Top
with cheese. Continue baking 8 to 10 minutes until cheese melts. (To
make ahead, prepare, cover and refrigerate. Bake as directed.)
Serves 6 to 8.
BLUEBERRY-LEMON TEA BREAD
1/2 cup margarine or butter (1 stick), softened
1-1/3 cups sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1-1/2 cups blueberries
1/4 cup fresh lemon juice
1. Heat oven to 350. Grease and flour 9x5" loaf pans.
2. In large bowl, with mixer at low speed, beat margarine or butter and
1 cup sugar just until blended. Increase speed to medium; beat until
light and fluffy, about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each
addition until well blended, occasionally scraping bowl with rubber
spatula. Alternately add flour mixture and milk, mixing just until
blended. Gently stir in blueberries. Spoon batter into loaf pan.
5. Bake loaf one hour and 5 minutes or until toothpick inserted in
center comes out clean. Cool loaf in pan on wire rack 10 minutes;
remove from pan.
6. With skewer, prick top and sides of warm cake in many places. In
small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush
top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Makes 16 servings.
Source: Good Housekeeping, July 1996
TACO CASSEROLE
1 lb. ground beef
1/2 lb. macaroni
1/2 C. chopped onion
1 can condensed tomato soup
1 can diced tomatoes
1 pkg. taco seasoning mix
2 oz. shredded Cheddar cheese
2 oz. shredded Monterey Jack cheese
1 C. crushed tortilla chips
1/2 C. sour cream
Preheat oven to 350. Cook pasta according to package directions. Drain.
In large skillet, cook and stir ground beef and chopped onion over
medium heat until brown. Mix in tomato soup, diced tomatoes, and taco
seasoning mix. Stir in pasta. Spoon beef mixture into a 9x13 baking
dish. Sprinkle crumbled taco chips and grated cheese on top. Bake 30-35
minutes, until the cheese is melted. Serve with sour cream.
PEACH COBBLER MUFFINS
2 medium peaches, peeled and cut into small dice
1/4 tsp ground cinnamon
1/3 cup granulated sugar, divided
2 Tbsp butter, cut into 1/4-teaspoon pieces
1 large egg
2 cups Original Bisquick Baking Mix
2/3 cup whole milk
2 Tbsp vegetable oil
Topping:
2 Tbsp granulated sugar
Dash ground cinnamon
Position rack in center of oven and preheat to 400 degrees (F). Have 24
miniature muffin cups at hand.
In small bowl, combine peaches, cinnamon and 2 tablespoons sugar; set
aside.
Place 1/4 teaspoon butter in bottom of each muffin cup and bake until
brown, about 2 minutes.
In medium bowl, beat egg lightly. Stir in Bisquick baking mix,
remaining sugar, milk and oil, mixing just until blended. Gently stir
in peaches. Divide mixture evenly among cups.
Make topping: In a small bowl, combine sugar and cinnamon. Evenly
sprinkle mixture over muffins.
Bake 15 minutes until golden-brown. Cool 5 minutes; remove from pan.
Makes 24 miniature muffins.
CREAM OF BROCCOLI SOUP
This is a great broccoli soup. If you prefer, you can add two
cups of cubed cheddar cheese in the last step (I add Velveeta).
1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups broccoli pieces (cut into 1 inch pieces)
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and
translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not
browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a
whisk. Gradually add the rest of the broth, stirring to make
the mixture smooth and not lumpy as if you were making gravy.
Continue cooking until the mixture is bubbly and has thickened.
Add the broccoli and cook for 15 to 20 minutes or until the broccoli is
soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree
the mixture until the broccoli is smooth. Continue in batches
until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any
pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup
needs further thinning, add water. Reheat and serve.
PARMESAN AND BACON CORNBREAD
It's fun to experiment with cornbread. Add your favorites to a
cornbread recipe—and you can really be creative. Try sun-dried
tomatoes, salami, green peppers, cheddar, or mushrooms. Think of your
favorite pizza and add some of the same ingredients to cornbread. In
this savory version, we added crisply cooked bacon, onions, basil, and
parmesan cheese. We loved it. Incidentally, this bread with the aromas
of bacon, onions, parmesan, and basil smells absolutely wonderful while
baking.
Ingredients
1/2 to 2/3 cups crisply-cooked bacon pieces
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion
Directions
Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing
well. (We baked this bread in a nine-inch springform pan with a glass
base.)
1. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a
medium bowl.
2. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion
together in another bowl. Make a well in the dry ingredients and add
the wet ingredients to the dry. Stir together until mixed.
3. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or
until a toothpick inserted in the center of the bread comes out clean.
If baked in a deeper pan or a light colored pan, it may take longer to
bake. Cool on a wire rack for ten minutes and serve warm.
BOSTON MARKET CHICKEN
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil,
honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11
inch baking dish. Apply mixture to chicken pieces in a single layer.
Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well
browned and juices run clear when you cut into the thickest part of the
chicken. Remove from oven. Cover with foil for 15 minutes. This softens
the chicken and keeps it hot until served.
Serves four.
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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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