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A
to Z
Recipes
July 18, 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.
After missing last Wednesday's posting I have been duly reprimanded and
will do my level best to keep from missing another posting. Seriously,
I did get a few emails of reprimand, but most were just wanting to know
where their issue was. I understand completely. We get into a routine
and it is upsetting to have it disturbed. However, I know you
understand how busy I have been and how sorry I was to have missed a
posting. Besides... I got to hear from some folks I never knew existed!
Woo-hoo! If you need to know what is happening with
me or your issue, please visit the A to Z
Recipes Discussion QT Forum. You do not have to sign in,
register... nada. Just click on the link and you're there. This link is
in every issue in several places so visit often. No one will ever know!
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.
Today's issue is just about perfect. We have great recipes, something
to make you think, and definitely something to make you laugh. The only
thing that would have made it perfect would be your help. Don't forget
that it is YOU that makes the newsletters grand.
Step up to the plate, won't you?
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Something
ancient has meaning in today's world, especially in our elected officials ...
Spanish Proverb:
Dime con quién andas, y te diré quién eres.
Translation:
Tell me who your friends are and I'll tell you who you are.
Your choice of friends or associates is sign of your character.
Birds of a feather flock together.
My Czech mother always told us:
You are judged by the company you keep.
~Maggie, TX
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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Quotations
for Food Lovers
~Shared by Mary H., Montreal, Canada
The Golden Rule when reading the menu in a restaurant is, if you can't
pronounce it, you can't afford it. ~Frank Muir
Be content to remember that those who can make omelettes properly can
do nothing else. ~Hilaire Belloc
It requires a certain kind of mind to see beauty in a hamburger. ~Ray
Kroc, Chairman of McDonald's
There is no love sincerer than the love of food. ~George Bernard Shaw,
"Man and Superman," 1905
"What on earth is this?" "A piece of cod, Sir." "The piece of cod which
passeth all understanding." ~Attr. Sir Edwin Lutyens
Always get up from the table feeling as if you could still eat a penny
bun. ~Sir Hugh Casson and Joyce Grenfell
Kissing don't last: cookery do! ~George Meredith; "The Ordeal of
Richard Deverel."
With packaging materials in short supply, people may have to eat fresh
food. ~The Economist
It is impossible to have a failure with chutney; there's nothing to set
and no ingredients barred. ~Robert Morley
If you wish to grow thinner, diminish your dinner. ~H. S. Leigh
Cold soup is a very tricky thing and it is a rare hostess who can carry
it off. More often than not the dinner guest is left with the
impression that had he only come a while earlier he could have gotten
it while it was still hot. ~Fran Leibowitz
Most kids think that a balanced diet is a hamburger in each hand.
~Anon.
We asked for a square meal and they offered us dog biscuits. ~John
Marshall
To eat well in England you should have breakfast three times a day. ~W.
Somerset Maugham
To know how to order and enjoy good food is part of a civilized
education. ~Lady Blanche
An unwatched pot boils immediately. ~H. F. Ellis Punch: "For Men in
Aprons"
Huntley and Palmer grew calmer and calmer; when either felt restive, he
ate a digestive. ~E. C. Bentley: "Clerihews"
A food is not necessarily essential just because your child hates it.
~Katherine Whitehorn
One cannot think well, love well, sleep well unless one has dined well.
~Virginia Woolf: "A Room of One's Own"
Even were a cook to cook a fly, he would keep the breast for himself.
~Polish proverb
No man is lonely while eating spaghetti - it requires so much
attention. ~Christopher Morley
Hunger is not debatable. ~Harry Hopkins
There is no such thing as a little garlic. ~Arthur Baer, quoting "The
Frank Muir Book"
Fish, to taste right, must swim three times - in water, in butter and
in wine. ~Polish proverb
There is no such thing as a pretty good omelette. French proverb
If ever I ate a good supper at night, I dreamed of the devil, and
walked in a fright. ~Christopher Astey
Tell me what you eat and I will tell you what you what you are.
~Anthelme Brillat-Savarin
Anyone who tells a lie has not a pure heart, and cannot make a good
soup. ~Ludwig van Beethoven
Take this pudding away. It has no theme. ~Winston Churchill
to a waiter at the Savoy Hotel
We each day dig our graves with our teeth. ~Samuel Smiles - Duty
The cook was a good cook, as cooks go; and as good cooks go, she went.
~Saki
It is said that the effect of eating too much lettuce is 'soporific.'
~Beatrix Potter; "The Tale of the Flopsy Bunnies"
The tragedy of English cooking is that 'plain' cooking cannot be
entrusted to 'plain' cooks. ~Countess Morphy - English Recipes
The speed with which boiling milk rises from the bottom of the pan to
any point beyond the top is greater than the speed at which the human
brain and hand can be combined to switch the wretched thing off. ~H. F.
Ellis Punch
Gluttony is an emotional escape, a sign that something is eating us.
~Peter de Vries, "Comfort Me with Apples."
I never see any home cooking. All I get is fancy stuff.
~Prince Phillip, Duke of Edinburgh
On the continent people have good food; in England people good table
manners. ~George Miles - "How to be an Alien"
Dinner at the Huntercombes' possessed only two dramatic features: the
wine was a farce and the food a tragedy. ~Anthony Powell
Last night we went to a Chinese dinner at six and a French dinner at
nine, and I can feel the sharks' fins navigating unhappily in the
Burgundy. ~Peter Fleming
Many's the long night I've dreamed of cheese - toasted, mostly. ~Robert
Louis Stevenson, "Treasure Island"
When I ask for a watercress sandwich, I do not mean a loaf with a field
in the middle of it. ~Oscar Wilde
Cauliflower is nothing but cabbage with a college education. ~Mark
Twain - "Pudd'nhead Wilson"
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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for posting. Thanks!
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12
Things to do with your Microwave
~Shared by Jim H., Calgary, Alberta, Canada
Dry
herbs in the microwave. If you buy fresh cilantro or grow
your own basil, you can use your microwave to dry out herbs (follow these
instructions from The Kitchn). Drying allows you to store
unused portions or dry up a small amount for an extra-tasty spice rub!
Sterilize
garden soil to make it fit to plant seedlings. Spread 400g
soil on a flat dish and heat on high for 90 seconds or until steaming.
Soften
Brown Sugar. Keep the sugar in its plastic packaging, add a
few drops of water, and heat on medium for 10 to 20 seconds.
Make
extra-tasty microwave popcorn by nuking a bowl of water first.
Do a quick switcheroo and then cook the popcorn as directed. The
moisture left in the microwave will make for some fluffier kernels.
Disinfect
sponges in the microwave. After you've given your sponge a
good soak in water, nuke it for 2 minutes to kill 99 percent of
bacteria.
Disinfect
plastic cutting boards (if they fit!). Wash the board well,
rub it with the cut side of a lemon, then heat for 1 minute.
Prepare
your cutting board oil. Serious cooks who oil down their
wooden cutting boards will benefit by zapping the oil for a spell
first.
Get
extra life out of a dried-up mascara stick by heating for
30-40 seconds on high with a cup of water in the microwave beside it.
Get
more juice from a lemon or lime. Just zap it in the microwave
for 20 seconds and then roll it around on the counter a few times.
Bring
solidified honey back to life. Crystallized honey is brought
back to liquid life by uncovering the jar and heating on medium power
for 30 seconds to 1 minute.
Cook
unexpected foods. You know your microwave can cook frozen
burritos, but you can also make more impressive dishes with your
counter top tech. Try making no-fry potato chips, in-the-husk
corn-on-the-cob, or even scrambled eggs if you're in a pinch. You can
also use a microwave to cut down on dough-proofing time if you're
making homemade bread.
Serve
your delicious meals on warmed plates for pro-worthy presentation.
Sprinkle each one with water and pile them up. Heat on high for around
30 seconds—but make sure they don't have any metal decorations.
Source: Unplgged.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "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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Top Ten
of Silliest Questions asked on a Cruise Ship
~Shared by Brenda H., AL
10. Do these steps go up or down?
9. What do you do with the beautiful ice carvings after they melt?
8. Which elevator do I take to get to the front of the ship?
7. Does the crew sleep on the ship?
6. Is this island completely surrounded by water?
5. Does the ship make its own electricity?
4. Is it salt water in the toilets?
3. What elevation are we at?
2. There's a photographer on board who takes photos and displays them
the next day... the question asked...If the pictures aren't marked, how
will I know which ones are mine?
1. What time is the Midnight Buffet being served?
~Shared by Jim D., WA
I don't want to brag, or make anybody jealous, or anything, but I can
still fit into the earrings I wore in high school.
Joke Of The Year
~Shared by Lynn, Canada
Two women were sitting quietly together, minding their own business.
Alligator Shoes
~Shared by Mary H., Montreal, Canada
After becoming very frustrated with the attitude of one of the
shopkeepers, the young blonde declared, 'Well, then, maybe I'll just go
out and catch my own alligator and get a pair of alligator shoes for
free!'
The shopkeeper replied with a sly smile, 'Well, little lady, why don't
you go on and give it a try?'
The blonde headed off to the swamp, determined to catch an alligator.
Later in the day, as the shopkeeper was driving home, he spotted the
same young woman standing waist deep in the murky water, shotgun in
hand.
As he brought his car to a stop, he saw a huge 9-foot gator swimming
rapidly toward her. With lightning reflexes, the blonde took aim, shot
the creature and hauled it up onto the slippery bank. Nearby were 7
more dead gators all lying belly up. The shopkeeper stood on the bank,
watching in silent amazement as the blonde struggled mightily and
barely managed to flip the gator onto its back.
Then, rolling her eyes heavenward, she screamed in frustration.....
CRAP! THIS ONE'S BAREFOOT, TOO!
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:
AUNT
MARY'S PECAN PIE
~Shared by Larry J., Spring Hill, TN
Go ahead, cut an extra slice for yourself.
INGREDIENTS:
9-inch pie crust, baked
3 eggs
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans
TO PREPARE:
Heat oven to 400 degrees. Beat eggs slightly. Add
other ingredients, pecans last. Pour into pie crust and bake
at 400 degrees for 15 minutes. Then bake at 350 degrees for
30 minutes. Center of pie will be a little softer than
outside.
Serves: 6 - 8
Source: Little
Rock Cooks...Recipes Handed Down from Generation to Generation
by The Junior League of Little Rock
HERBED CORN ON THE COB
~Shared by Marilyn, Canton, OH
An herb and garlic butter makes a flavorful coating for this popular
vegetable
8 ears of corn
salt and freshly ground black pepper
Herb Butter:
5 Tbsp butter, softened
2 tsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, finely chopped
1 shallot, finely chopped
1 Tbsp finely chopped chives
1 Tbsp chopped parsley
1 Tbsp chopped basil
1 Tbsp chopped mint
Make herb butter, mix all of the ingredients together with a rubber
spatula until combined. Transfer butter to a sheet of waxed paper. Wrap
the waxed paper around the butter and shape it into a roll, twisting
the ends of the paper to seal. Refrigerate for at least 1 hour to firm
the butter.
Bring a large pan of unsalted water to a boil. Discard the husks and
the silky threads from the corn. Add corn to the boiling water and
cover the pan. Once the water has returned to a boil, turn
off the heat and cover the pan. Let the corn stand for 5 minutes.
Carefully remove the corn from the water with kitchen tongs and place
on a serving platter.
Cut the chilled butter into 8 rounds. Serve the corn with the herb
butter.
Yield: 8 servings
ALMOND SPLINTERS
~Shared by Barb C., Chula Vista, CA
9 Oz Milk Chocolate, broken Into pieces
6 Oz Slivered Almonds, toasted
Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow
to set in a cool place; store in airtight container in cool place.
Makes about 25.
MACARONI AND CHEESE (with Butternut Squash or Cauliflower)
~Shared by Linda H., Rosharon, TX
Serves 4
I leave a box of store-bought macaroni and cheese out on the counter
and the kids naturally assume….
1 1/2 cups elbow macaroni
Nonstick cooking spray
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1/2 cup nonfat (skim) milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper
Bring a large pot of salted water to a boil, add the macaroni and cook
according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, coat a large saucepan with cooking spray
and heat over medium heat. Add the oil, then the flour, and cook,
stirring constantly, until the mixture resembles a thick paste but has
not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture
begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar,
cream cheese and seasonings and stir until the cheese is melted and the
sauce is smooth. Stir in the macaroni and serve warm.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
HEDY'S CHOCOLATE BLACK WALNUT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 cups chopped black walnut or English walnuts,
toasted
2 tablespoons all-purpose flour
1 3/4 cups granulated sugar
1 1/2 cups butter, melted
1 cup packed dark brown sugar
5 eggs
2 tablespoons rum or milk
1/2 teaspoon vanilla
2 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder or carob powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Rum or Milk Glaze
1 1/3 cups sifted powdered sugar (optional)
2 tablespoons butter, melted (optional)
1 tablespoon rum or milk (optional)
1 tablespoon whipping cream or milk (optional)
1. Preheat oven to 325.
2. Grease and flour a 10-inch square pan or a 10-inch fluted tube pan;
set aside.
3. In a small bowl stir together the nuts and 2 T flour, set aside.
4. In a very large bowl stir granulated sugar, butter, and brown sugar
until combined.
5. Using a wooden spoon, beat in eggs one at a time.
6. Stir in the 2 T rum or milk and vanilla.
7. In a medium bowl stir together the flour, the chocolate or carob
powder, baking powder, and salt.
8. Stir flour mixture into egg mixture with a wooden spoon.
9. Gradually stir in milk.
10. Fold in the nut mixture.
11. Pour batter into the prepared pan.
12. Bake for 65 minutes or until toothpick inserted near center comes
out clean.
13. Let cool in pan on a wire rack for 10 minutes.
14. Remove from pan.
15. Let stand for 1 hour.
16. Drizzle with Glaze, if desired.
17. Cool completely.
18. To make Glaze: In a small bowl combine 1 1/3 C sifted powdered
sugar; 2 T butter, melted; and 1 T rum or milk.
19. Next, stir in 1 T whipping cream or milk.
20. If necessary, add additional milk or cream, 1 t at a time, until it
reaches drizzling consistency.
GARLIC-AND-SPICE-RUBBED PORK LOIN ROAST
~Shared by Johnny, LA
ACTIVE: 20 MIN
TOTAL TIME: 2 HRS 15 MIN
SERVINGS: 10
Ingredients
6 large garlic cloves, coarsely chopped
2 tablespoons coarsely chopped rosemary
1 tablespoon whole fennel seeds
1 teaspoon ground fennel
2 teaspoons crushed red pepper
2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat
trimmed to 1/4 inch, rib bones frenched
Salt
Directions
Preheat the oven to 400°. In a mini processor, combine the garlic,
rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper
and olive oil and process to a paste. Set the pork roast on a large
rimmed baking sheet and cut shallow score marks all over the fat.
Spread 1 tablespoon of the garlic paste on the underside of the roast;
spread the remaining paste all over the scored fat and meaty parts of
the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to
325° and roast the pork for about 35 minutes longer, or until an
instant-read thermometer inserted into the thickest part of the meat
registers 150°. Transfer the roast to a carving board and let rest for
15 minutes. Carve the roast into chops and serve at once.
Make Ahead
The uncooked herb-rubbed pork roast can be covered and refrigerated
overnight. Bring to room temperature before roasting.
APPLE SNOW
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 large apples - peeled, cored and chopped
3 tablespoons water
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 egg white
In a large saucepan or Dutch oven, combine apples and water and cook,
covered, over low heat, until frothy, 15 to 30 minutes. Remove from
heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
In a medium bowl, whip the egg white until stiff peaks form. Fold into
the cooled apple mixture. Serve.
ANGEL FOOD CAKE
~Shared by Jim D., WA
INGREDIENTS
Cake
1 cup cake flour
1 1/2 cups sugar
12 egg whites
1 1/2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Berry Icing
2 cups powdered sugar
1 dash salt
1/4 cup fresh berries (any kind), crushed
2 teaspoons lemon juice
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Wash and dry your
10 inch tube pan to make sure there isn't any oil residue on the pan.
2. Sift together the flour, and 3/4 cup of sugar. Set aside.
3. In a large bowl, whip the egg whites, vanilla, cream of tartar and
salt to medium stiff peaks. Slowly add the rest of the sugar while
continuing to whip. When you have stiff peaks, fold in the sifted
ingredients one third at a time. Don't overmix. Pour the batter into
the ungreased tube pan.
4. Bake 40 - 45 minutes until the cake springs back when touched.
Balance the tube pan upside while cooling. When cool, run a knife
around the edge of the pan and invert onto a plate.
5. Icing: Add the sugar and salt to your crushed fruit. Mix well. Add
just enough lemon juice so the icing is thin enough to spread on the
cake.
PARMESAN CRESCENTS
~Shared by Treva, NC
These crescent moons are made of Parmesan cheese! Enjoy rolls that are
as fun to roll and bake as they are to unroll and eat.
1. Heat oven to 425ºF.
2. Mix Bisquick and cold water until soft dough forms; beat vigorously
30 seconds. Turn onto surface well dusted with Bisquick. Gently roll in
Bisquick to coat; shape into ball. Kneed 10 times. Roll or pat into
12-inch circle. Spread with butter; sprinkle with cheese. Cut into 12
wedges. Roll up, beginning at rounded edges. Place rolls, with points
underneath, on ungreased cookie sheet; curve slightly.
3. Bake 10 to 12 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 475ºF. Bake about 10 minutes.
Do-Ahead Tip
Before baking, rolls can be covered and refrigerated up to 8 hours.
How-To
To measure Bisquick, spoon it into a dry-ingredient measuring cup, then
level the top with a metal spatula.
Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g
(Saturated Fat 2 g); Cholesterol 5 mg; Sodium 380 mg; Total
Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g
Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 4
% Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
TORTILLA CASSEROLE
~Shared by Larry Holmes, Toronto, Canada
10 6-inch corn tortillas
1 medium onion, chopped
1 clove garlic minced
2 tablespoons cooking oil
3 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano, crushed
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon pepper
1 cup whipping cream
¼ cup grated Parmesan cheese
¼ cup shredded Monterey Jack cheese (1 ounce)
Cut tortillas into strips about 3 inches long and 1-2 inch wide. in a
medium saucepan cook onion and garlic in hot cooking oil until onion is
tender but not brown. Add tomatoes, oregano, sugar, salt and
pepper. Bring to boiling, reduce heat. Cover and simmer 5
minutes. Remove from heat. Fold in tortilla strips,
whipping cream and Parmesan cheese.
Turn into an ungreased 1-quarts casserole. Bake uncovered in
a 350-degree F. oven about 30 minutes or until heated
through. Sprinkle with the Monterey Jack cheese.
Bake for 2 to 3 minutes more, or until the cheese is melted.
Garnish with a sprig of fresh cilantro or parsley and strips of chili
pepper if desired.
Makes 6 side-dish servings.
CHICKEN BREASTS IN SAUCE
~Shared by Leasa, IA
4 boneless, skinless chicken breasts
1/3 C sherry (use the good stuff or sub white wine)
3 oz cream cheese, softened
1/2 pkg dry Italian salad dressing mix
1 can cream of chicken soup
3 T butter or margarine, melted
Place chicken in greased baking dish. Mix together the cream
cheese, soup, sherry or wine and salad dressing mix. If sauce seems too
thick, thin with a little milk. Pour over chicken. Pour
melted butter over the top. Bake at 325° for 1
hour. Cover with foil and bake an additional 1/2
hour. Serve with wild or white rice and veggie of choice.
CLARK BARS
~Shared by Barb C., Chula Vista, CA
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1. Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut
Butter and powdered sugar together in a large mixing bowl. Press the
Mixture Into the prepared pan. In a small pot melt chocolate chips and
Condensed Milk together over a low heat. Stir until well mixed. Spread
the Chocolate Mixture over the peanut butter mixture. Chill the
cookie-bars for 4 Hours. Cut and serve.
MOROCCAN HERB ROASTED CHICKEN
~Shared by Linda H., Rosharon, TX
8 servings
4 chicken leg quarters or cut-up fryer
juice of 2 lemons
4 garlic cloves, chopped
1/2 tsp. salt
1 bag rosemary seasoned red potatoes
2 tbsp light olive oil
1 container (8 oz.) whole mushrooms
1 medium sweet yellow onion, sliced
8 pimiento stuffed olives (optional)
1. Combine the chicken, lemon juice, chopped garlic, and salt in a
large zipper bag. Marinate the chicken for 1 hour.
2. Heat oven to 375 degrees F. Line a baking sheet pan with foil and
set aside.
3. Prepare the Rosemary Potatoes according to package directions and
set aside. Heat a large skillet over medium heat for 3 minutes. Add the
olive oil, mushrooms, and onion slices and stir fry for 5 minutes. Stir
in the prepared red potatoes and toss to coat.
4. Drain the chicken and arrange in the prepared baking pan. Spoon the
mushroom potato mixture over the chicken and roast on the center oven
rack for 45 minutes or until the juice runs clear when a fork is
inserted in the thickest part. Add the olives and serve immediately.
Source: My H-E-B Texas Life Magazine
SEAFOOD SALAD SANDWICH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
6 ounce small, fresh or frozen shrimp
1 tablespoon low fat or non fat mayonnaise
1/2 mini pita pocket (4 inch)
You can use another seafood of choice such as crabmeat or lobster. Mix
the cooked and cooled seafood with the mayonnaise and stuff into mini
pocket pita. Enjoy!
CALORIES 250 (36% from fat); CARBS 10g; FAT 6g (satfat 2g, sodium
380mg, fiber 0g); SUGAR 0g; CHOL 265mg;
DI'S MINI DOBERGE CAKES
~Shared by Johnny, LA
D.P. of Mandeville writes, "Several years ago, I heard about Doberge
cakes and made one from scratch. It was delicious but time-consuming
and mine did not look as pretty as the picture. I then improvised and
made this version for my family, which they love. Since I make them
cupcake size, they are easy to manage with the layers." D.P.
uses both foil and paper cupcake cups.
1 chocolate cake mix
1 small package chocolate pudding
1 can chocolate frosting
2 teaspoons almond extract
Prepare chocolate cake according to package directions, and add 1
teaspoon almond extract to the batter. Make cupcakes in the muffin cups
according to standard baking methods on the cake mix package, but make
them a bit smaller than regular cupcakes.
While baking, make pudding according to package directions and add 1
teaspoon almond extract.
When cupcakes are baked and cooled slightly, peel them from the foil
muffin cup and place upside down in paper muffin cups. Split each
cupcake in half and spread pudding inside.
Microwave can of frosting according to package directions, until
frosting is spreadable. Starting in the middle of the cupcake, spoon
frosting over it so that is spreads and runs down the sides.
Serve warm, or refrigerate until serving time.
WARM CANADIAN BACON BITES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, chopped
1 cup shredded Swiss cheese
1 tomato, chopped
1 cup chopped onion
1 cup mayonnaise
1 teaspoon dried basil leaves
2 (12-ounce) packages refrigerated buttermilk flaky biscuits
Preheat oven to 350°F.
In bowl, combine Canadian Bacon, cheese, tomato, onion, mayonnaise and
basil. Cut each biscuit in half.
Place biscuit halves into greased miniature muffin cups, pressing
gently to fit cups. Spoon 1 tablespoon of filling into each cup.
Bake 20-25 minutes. Serve warm.
Makes 40 appetizer servings
Source: Hormel Foods
APPLE FRITTERS
~Shared by Jim D., WA
INGREDIENTS
1 c. flour
3/4 tsp. baking powder
1 T. sugar
1/ 4 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1 egg, beaten
2-3 tart apples
oil for deep fryer
DIRECTIONS
1. Mix flour, baking powder, sugar, cinnamon and salt.
2. Add milk and well beaten egg. Mix well.
3. Peel and core apples. Dice or shred and fold into batter.
4. Drop by 1 Tbs. of batter into hot oil and deep fry until brown.
5. Turn and brown other side.
6. Drain and sprinkle with powdered sugar if desired.
Source: Cooking.com
FABULOUS FOOLPROOF LASAGNA
~Shared by Treva, NC
This lasagna recipe is so easy, even a novice cook could master it!
Even better, it tastes so good, your family will fight over the
leftovers. If there are any!
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet over medium heat, cook the sausage until brown
and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder,
oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti
sauce. Place three noodles in the bottom of the pan, not touching.
Spread a layer of the ricotta mixture, a layer of sausage, and a layer
of spaghetti sauce over the noodles. Repeat three more times. Top with
the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes
more, until golden and bubbly.
MARASCHINO COCONUT SQUARES
~Shared by Mary H., Montreal, Canada
Base:
1/2 cup butter, softened
3 tablespoons confectioner's sugar (icing sugar)
1 cup all-purpose flour
Topping:
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup maraschino cherries, drained and diced
Preheat oven to 350 degrees F. Lightly grease and flour an 8"
square pan.
Base: In a bowl, cream butter and confectioner's
sugar. Blend in flour just until dough forms (it's okay if it
is slightly crumbly!). Press evenly into prepared
pan. Bake in preheated oven for 20 minutes, or until edges
are lightly browned.
Topping: In same bowl, mix together flour, baking powder and
salt. Add sugar, eggs and vanilla, and mix well.
Stir in walnuts, coconut and cherries; mix until well
blended. Spread evenly over baked base. Bake 25
minutes longer. Place pan on a rack to cool completely, then
cut into squares.
THAI CHICKEN WITH LINGUINI
~Shared by Luanne, FL
Yield: 4 to 6 servings.
1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips
In a saucepan, sauté the chicken in the olive oil. Remove the chicken
from the pan and keep warm. Add the broth, honey, and soy sauce to the
pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green
onions and garlic, stirring constantly over low heat until blended. Add
the red pepper and cooked chicken. Cook until the sauce has thickened.
Serve over warm linguini.
RITZ BROCCOLI CASSEROLE
~Shared by Barb C., Chula Vista, CA
What You Need!
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese
Product, cut into 1/2-inch cubes
36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
1/4 cup (1/2 stick) butter or margarine, melted
Make It!
HEAT oven to 350°F.
MIX broccoli, VELVEETA and half the cracker crumbs until well blended.
SPOON into 2-qt. baking dish. Mix remaining cracker crumbs and butter;
sprinkle over broccoli mixture.
BAKE 45 min. or until heated through.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
CHICKEN POT PASTA
~Shared by Linda H., Rosharon, TX
Serves 4 to 6
1 medium onion, peeled and chopped
3 carrots, peeled and cut into 1/4 inch rounds
1/2 cup chicken broth
One ten ounce package fresh spinach leaves, rinsed
3 cups cubed cooked chicken
Salt to taste
Grinding black pepper to taste
1/2 pound cooked elbow or butterfly pasta
4 tablespoons butter
4 tablespoons flour
Two 12 ounce cans evaporated milk
1 teaspoon salt
Grinding fresh nutmeg
Put the onion and carrots in a 2 quart soup pot. Add the broth and
bring to a boil. Cover the pot and lower the heat to simmer. Cook just
until the carrots are tender. Turn off the heat and add the spinach.
Cover and let the spinach wilt down just from the heat of the pot. Add
the chicken, salt and pepper to taste and cooked pasta. Stir well.
Cover and set aside.
In a saucepan melt the butter over medium heat. Whisk in the flour and
make a smooth paste or roux. Slowly add the evaporated milk, continuing
to whisk until it thickens to the consistency of heavy cream. Add salt
to taste and a grinding of nutmeg.
Pour the sauce over the pasta mixture, combining the ingredients well.
Reheat slowly and serve directly from the pot!
Source: CioaItalia.com
POTATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS LIST:
Potatoes Enough to make about 5 to 6 cups of potato salad
Eggs 7 (less if you desire)
Onion 2 slices 1/8 inch thick, diced
Mayonnaise Approximately 1 1/4 to 1 1/2 cup
French's Yellow Mustard 1 tsp (the kind used on hot dogs)
Sugar About 3/4 Tbs
Salt 1 tsp (be careful)
Black Pepper Approximately 1/4 tsp
Water (Cream optional) About 1/4 cup to thin dressing
Paprika to sprinkle on top
MIXING BOWL: You need room to mix so use a large mixing bowl or pan to
do the initial mixing, something about 4 quarts should do it.
POTATOES: Peel and cut the potatoes into pieces about the size of a
golf ball. Try to get them about the same size so they cook evenly.
Boil the raw potatoes gently until they are done. Test them with a
fork, which should pierce a potato but not split it. Drain off the
liquid and let the potatoes cool 5 or 10 minutes. While still too hot
to hold in your hand, cut each potato into chunks similar in size (we
like about 1/2 inch square). Add the hot potatoes to the mixing bowl.
EGGS: While the potatoes are cooking, hard-boil the eggs (about 15 to
20 minutes). Drain off the hot water and cool in cold water plus 3 or 4
ice cubes. Remove the shells while still warm/hot. Cut the warm eggs in
half and cut the halves into 6 to 10 pieces. Add the warm eggs to the
mixing bowl.
ONION: (You can use more or less onion depending on your taste and
ability to digest.) Chop the onion into pieces a little smaller than
the size of a pea. Place the chopped onion into the mixing bowl and
stir it all up.
DRESSING: The dressing can be started while the potatoes and eggs are
cooking. Mix well the mayonnaise, salt, mustard, sugar and black
pepper. (Be careful in the amount of salt used. You can always add more
but can't remove extra.) Thin the mixture with cream, if you want a
rich full body flavor, or with water or milk. It takes about 1/4 cup of
water, which is what we use. The mixture should coat a metal spoon but
pour off and leave a thick drop hanging on the edge when the spoon is
held horizontally with an edge down. Taste it. Is it sweet enough,
salty enough?
SERVING: Pour about 1/2 - 2/3 of the dressing over the potatoes, onions
and eggs, which should still be quite warm. Gently distribute the
dressing with a large spoon. Add more dressing if necessary until it
there is enough but not too much. A little too much is OK because the
salad tends to dry out over time. Spoon the mixed potato salad into a
serving dish. Sprinkle the top with paprika, not too much, for color
and flavor. Cover the bowl with plastic wrap and refrigerate for 4 or
more hours so the flavors can be absorbed into the potatoes and eggs.
STORAGE: The salad can be made the day before. Left over salad Must Be
Refrigerated and may need a little more dressing. (Ranch style dressing
can be used if more is needed.)
RICE WITH CARAMELIZED SWEET ONIONS
~Shared by Johnny, LA
From Marcelle Bienvenu.
Makes 4 to 6 servings
¼ cup olive oil
¾ cup finely chopped sweet onions
½ teaspoon sugar
1 ½ cups long-grain white rice
1 teaspoon salt
½ teaspoon white pepper
1 cup beef broth
1 cup water
1 tablespoon chopped pimento
Heat the oil in a heavy saucepan over medium heat. Add the onions and
the sugar. Cook, stirring, until the onions are golden brown, about 5
minutes. Add the rice, salt and white pepper, and cook the mixture,
stirring, until the rice begins to brown a little. Add the broth and
water, and boil the mixture, uncovered, over medium heat for about 5
minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20
minutes, or until the rice is tender.
Add the pimentos, fluff the rice, and let stand for a few minutes
before serving.
QUICK GLAZED PORK AND RICE SKILLET
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 boneless pork chops, 3/4-inch thick
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice
Cook the pork in a 12-inch nonstick skillet over medium-high heat until
it's well browned on both sides. Remove the pork from the skillet.
Stir the stock, preserves and mustard in the skillet and heat to a
boil. Reduce the heat to low. Stir in the rice. Return the pork to the
skillet. Cover and cook for 10 minutes or until the pork is cooked
through and the rice is tender.
QUICK JALAPENO TOSTITOS
~Shared by Jim D., WA
Ingredients:
1 bag Tostitos Scoops Tortilla Chips
1 jar sliced Mezzetta Tamed Jalapenos* (see my note)
1 (3 oz.) pkg. cream cheese
1 (12 oz.) bag finely shredded cheddar or sharp cheddar cheese
Instructions:
Line a cookie sheet with aluminum foil and fill sheet with Tostitos.
Put a dab of cream cheese in each Tostitos Scoop, do not over fill.
Press one jalapeno slice into each cup and top with shredded cheese.
Bake at 350 degrees for 15 to 20 minutes or until cheese is melted.
Yummy and great for a party or snack!
*Note: Mezzetta Tamed Jalapenos - These tamed sliced jalapenos are by
far the best thing since sliced bread. They don't have the heat you'd
expect from jalapenos. I use them on everything, especially good on
sandwiches.
Source: www.debbiemacomber.com
CROCKPOT TURTLE PUDDING
~Shared by Treva, NC
1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack in the bottom of a 5-quart
slow-cooker. Pour in 4 cups very hot water and turn on to high. In a
large bowl, combine the brownie mix, water, oil and egg. Beat well to
mix. Stir in the chocolate chips and nuts. Butter and dust with sugar a
2-quart soufflé dish that fits in the slow-cooker. Pour the brownie
batter into the soufflé dish.. Push the caramels half way into the
brownie mix, do not bury completely in the brownie mix. Wrap the dish
in a double thickness of foil. Tie with a string to use as a handle for
lowering and raising out of the crockpot. Cover and cook on high for
4.5 hours. Remove the dish and let set for 30 minutes before serving.
Serve with whipped cream or vanilla ice cream with chocolate hot fudge
sauce.
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SPINACH
AND MUSHROOM SMOTHERED CHICKEN
~Shared by Maggie, TX
Chicken breasts stay nice and moist with a mushroom and spinach topping
tucked under a blanket of melted cheese. It's extra special to serve
but is not tricky to make.—Katrina Wagner, Grain Valley, Missouri
Category: Lower Fat
Prep: 15 min.
Cook: 15 min.
Total: 30 min.
INGREDIENTS
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
DIRECTIONS
In a large skillet, saute the spinach, mushrooms, onions and pecans in
oil until mushrooms are tender. Set aside and keep warm.
Coat grill rack with cooking spray before starting the grill. Sprinkle
chicken with seasoning; grill, covered, over medium heat for 4-5
minutes on each side or until a meat thermometer 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is
melted. To serve, top each chicken breast with reserved spinach mixture.
Yield: 4 servings.
Nutrition Facts
One serving: 1 chicken breast half
Calories: 203
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 68 mg
Sodium: 210 mg
Carbohydrate: 3 g
Fiber: 2 g
Protein: 27 g
Diabetic Exch: 3 very lean meat, 1 vegetable, 1 fat.
Source: Healthy Cooking, Taste of Home
HONEY WHEAT BRAN MUFFINS
~Shared by Treva, NC
Along with wheat bran and raisins, this muffin has a little something
extra -- canola oil, which is high in monounsaturated fat and high in
plant omega-3s.
1 & 1/2 cups wheat bran
1 & 1/8 cup low-fat buttermilk
3 tablespoons canola oil
4 tablespoons honey
1 large egg (use a brand higher in omega-3s, if possible)
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or other dried fruit
Preheat oven to 375 degrees. Line muffin pan with paper or foil muffin
liners.
Add wheat bran and buttermilk to mixing bowl; let stand for 10 minutes.
Add oil, honey, egg, brown sugar, and vanilla extract to bran mixture;
beat on low to blend well. Scrape sides of bowl halfway through mixing.
Add flours, baking soda, baking powder, and salt to medium-sized bowl;
blend well with whisk or fork. Add flour mixture all at once to mixing
bowl with wheat bran mixture. Beat on low to blend, scraping sides of
bowl halfway through mixing. Fold in raisins. Spoon batter (about 1/4
cup) into each muffin cup. Bake 15-20 minutes or until toothpick
inserted into center of muffin comes out clean.
Yield: Makes 12 muffins (6 servings)
WebMD Weight Loss Clinic members: Journal as 3 pieces of pancake,
waffle, French toast OR 1 small muffin + 1 slice of whole-wheat bread
Nutrition Information: Per 2-muffin serving: 300 calories, 7 g protein,
50 g carbohydrate, 8 g fat, 1 g saturated fat, 36 mg cholesterol, 8.5 g
fiber, 540 mg sodium. Calories from fat: 24%.
CHOCOLATE PEANUT BUTTER COOKIES
~Shared by Maggie, TX
1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips
In a large bowl, beat the peanut butter, oil and sugars until blended.
Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and
salt; gradually add to peanut butter mixture just until blended (dough
will be sticky). Stir in chocolate chips. Drop by rounded teaspoonfuls
2 in. apart on ungreased baking sheets. Flatten slightly with a glass.
Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool
for 2 minutes before removing to wire racks.
Yield: 4 dozen.
Nutrition Facts One serving: One cookie Calories: 86 Fat: 5 g Saturated
Fat:1 g Cholesterol: 9 mg Sodium: 81 mg Carbohydrate: 10 g Fiber: 1 g
Protein: 2 g Diabetic Exch: 1 starch, 1/2 fat.
Source: Light & Tasty
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BRUSSEL
SPROUTS WITH SHALLOTS AND WALNUTS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup walnut halves
- 8 large shallots, unpeeled, separated at their natural
divisions
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 cup vegetable broth, reduced-sodium chicken broth or
water
- 1 pound Brussels sprouts, trimmed
- 1 tablespoon walnut oil or extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram
DIRECTIONS
Preheat oven to 350 degrees F. Bring several cups of water to a boil in
a large saucepan. Blanch walnuts for 1 minute, then scoop them out.
Using a towel, rub off what you can of the skins. Spread the walnuts in
a small baking pan and dry in the oven for 7 to 8 minutes.
Meanwhile, blanch the shallots in the same water for 1 minute. Drain,
slip off the outer skins and trim the roots as short as possible
without cutting off the root end.
Heat butter in a 10-inch skillet over medium heat. Add the shallots and
season with 1/4 teaspoon salt and pepper. Reduce heat to low, cover and
cook, giving the pan a shake every few minutes, until lightly browned
and nearly tender, about 12 minutes.
Add the broth (or water) and bring to a simmer. Reduce heat to low,
cover and simmer until it has reduced to a few tablespoons of syrupy
juices, about 35 minutes. Stir in the walnuts.
Bring a large pot of lightly salted water to a boil. Drop in the
Brussels sprouts and boil, uncovered, until just tender, 7 to 8
minutes. Drain, then add to the pan with the shallots and walnuts. Add
oil and marjoram, the remaining 1/4 teaspoon salt and pepper. Gently
stir everything together with a rubber spatula. Serve immediately.
Nutritional Information Per Serving (3/4 cup each): Calories: 162, Fat:
10 g, Cholesterol: 5 mg, Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g,
Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat
Source: The
Eating Well Diabetes Cookbook
TEX-MEX BLACK BEAN DIP
~Shared by Mary S., Nashville, TN
Yield: 16
servings
INGREDIENTS
- 2 cans (16 ounces each) black beans, rinsed and drained,
divided
- 1 cup salsa, divided
- 1 teaspoon vegetable oil
- 1 medium onion, finely chopped
- 1 medium-sized red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon dried cilantro leaves
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 cup finely shredded reduced-fat Cheddar cheese
- 1 medium tomato, chopped
DIRECTIONS
In a blender or a food processor fitted with its metal cutting blade,
combine 1 can beans and 1/4 cup salsa; blend or process until smooth.
Heat the oil in a large nonstick skillet over medium heat and saute the
onion, pepper, and garlic for 5 to 7 minutes, or until the onion and
pepper are tender.
Add the pureed bean mixture, the cilantro, cumin, salt, and the
remaining can of beans and salsa; mix well. Reduce the heat to low and
simmer for about 5 minutes, stirring frequently.
Pour the dip into a shallow serving dish, top with the cheese and
tomato, and serve immediately.
Nutritional Information Per Serving (1/4 cup): Calories: 72, Fat: 1 g,
Cholesterol: 1 mg, Sodium: 144 mg, Carbohydrate: 12 g, Dietary Fiber: 4
g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
PORK CHOPS WITH APPLES AND THYME
~Shared by Mary S., Nashville, TN
Yield: 4
servings
INGREDIENTS
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 4 (4 ounce) boneless pork chops, 1/2-inch thick, trimmed of
fat
- 1 small onion, sliced
- 1 tart apples, such as Granny Smith, peeled and sliced
- 1/4 cup apple cider or apple juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
DIRECTIONS
Mix 2 tablespoons broth and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over high heat. Add chops and cook
until browned, 2 to 3 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the pan. Cook, stirring
often, until it starts to soften and brown, 2 to 3 minutes.
Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir
in remaining broth, cider (or juice), mustard, thyme and the cornstarch
mixture. Bring to a boil, stirring, until thickened and glossy, about 1
minute. Return the chops to the pan and heat through. Serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 219,
Fat: 9 g, Cholesterol: 67 mg, Carbohydrate: 9 g, Protein: 24 g, Fiber:
1 g, Sodium: 102 mg
Diabetic Exchanges: 1/2 Fruit, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
ZUCCHINI AND PARMIGIANO-REGGIANO SALAD
~Shared by Mary S., Nashville, TN
Yield: 4
servings
INGREDIENTS
- 3 medium zucchini, peeled and sliced
- 1/2 cup Parmigiano-Reggiano, shaved thin
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped lemon verbena
DIRECTIONS
Place the zucchini in a bowl and shave the Parmigiano-Reggiano in the
bowl. Add the lemon juice, olive oil, salt, pepper, and verbena. Toss
to incorporate the ingredients and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 188,
Fat: 17 g, Cholesterol: 8 mg, Sodium: 766 mg, Carbohydrate: 5 g,
Protein: 6 g Diabetic Exchanges: 1 Vegetable, 3 Fat, 1 Lean Meat
Source: Diabetes
Cookbook for Dummies
BRAISED ENDIVE
~Shared by Mary S., Nashville, TN
Serves: 4
INGREDIENTS
- 1/2 pound Belgian endive, sliced in rings
- 1 small Red Delicious apple, diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons walnut oil
- Pinch salt
- Pepper to taste
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except vinegar and parsley in a large skillet.
Cover and bring to a boil. Steam 10 minutes over high heat. Remove
cover, cook 2 minutes more until water evaporates. Continue cooking
over medium heat 5 minutes. Stir in vinegar. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 50,
Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Sodium: 44 mg, Fat:
3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Light
and Easy Diabetes Cuisine by Betty Marks
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if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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KEY LIME-BANANA SMOOTHIES
~Shared by Treva, NC
Ready in just 10 minutes, these beverages will take you away to the
islands!
INGREDIENTS
1 container (6 oz) Yoplait® Original 99% Fat Free Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz
package)
1 cup vanilla frozen yogurt
1. In blender, place all ingredients except frozen yogurt. Cover; blend
on high speed until smooth.
2. Add frozen yogurt. Cover; blend until smooth.
3. Pour into 2 glasses. Serve immediately.
GREEK POTATO AND FETA OMELET
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup frozen hash brown potatoes or cooked potatoes cut
into 1/2-inch cubes
- 1/3 cup chopped scallions
- 4 large eggs
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup crumbled feta cheese
DIRECTIONS
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high
heat. Add potatoes and cook, shaking the pan and tossing the potatoes,
until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute
longer. Transfer to a plate. Wipe out the pan.
Blend eggs, salt and pepper in a medium bowl. Stir in feta and the
potato mixture.
Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat
over medium heat. Add the egg mixture and tilt to distribute evenly.
Reduce heat to medium-low and cook until the bottom is light golden,
lifting the edges to allow uncooked egg to flow underneath, 3
to 4 minutes. Place the pan under the broiler and cook until the top is
set, 1-1/2 to 2-1/2 minutes. Slide the omelet onto a plate and cut into
wedges.
Nutritional Information Per Serving (1/2 of recipe): Calories: 298,
Fat: 17 g, Cholesterol: 431 mg, Carbohydrate: 18 g, Protein: 16 g,
Fiber: 3 g, Sodium: 428 mg Diabetic Exchanges: 1 Starch, 2 Medium-Fat
Meat, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
VEAL SCALOPPINE WITH MARSALA SKILLET
~Shared by Maggie, TX
(I subbed chicken for veal and it was great!)
Makes: 2 servings
Start to Finish: 15 minutes
Ingredients
1-1/2 cups fresh mushrooms (such as crimini, porcini, morel,
shiitake, or button), quartered, halved, or sliced
2 green onions, sliced (1/4 cup)
4 teaspoons butter or margarine
8 ounces veal leg round steak or veal sirloin steak or 2
medium skinless, boneless chicken breast halves (about 8 ounces total)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/3 cup dry Marsala or dry sherry
1/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh parsley
Directions
1. In a 12-inch skillet cook mushrooms and green onions in 2 teaspoons
of the butter for 4 to 5 minutes or until tender. Remove from skillet,
reserving drippings. Set aside.
2. Meanwhile, cut veal into 2 serving-size pieces. Place each piece of
veal or chicken between 2 sheets of plastic wrap. Working from center
to edges, pound lightly with the flat side of a meat mallet to about
1/8-inch thickness. Remove the plastic wrap.
3. Sprinkle veal with salt and pepper. In the same skillet cook veal in
the remaining 2 teaspoons butter over medium-high heat about 2 minutes
or until cooked through, turning once. Transfer to dinner plates. Keep
warm.
4. Add Marsala and broth to drippings in skillet. Bring to boiling.
Boil gently, uncovered, about 1 minute, scraping up any browned bits.
Return mushroom mixture to skillet; add parsley. Heat through. To
serve, spoon the mushroom mixture over meat.
Makes 2 servings.
Nutrition Facts
Servings Per Recipe 2 servings Calories 283, Total Fat (g) 12,
Saturated Fat (g) 6, Cholesterol (mg) 112, Sodium (mg) 364,
Carbohydrate (g) 6, Fiber (g) 1, Protein (g) 27
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0
Vegetables (d.e.) 1, Very Lean Meat (d.e.) 3.5, Fat (d.e.) 3
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN
DIVAN
2 bunches fresh broccoli
4 cups sliced cooked chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
1 t. lemon juice
1 t. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs
1 T. melted butter
Steam broccoli until tender - drain. Arrange in a greased
baking dish. Place chicken evenly on top. Combine
soups, mayo, lemon juice and curry. Pour over
chicken. Sprinkle with cheese. Top with buttered
crumbs - Bake 350 for 30 minutes.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
TRAIL COOKIE MIX FOR GIFTING
A fantastic gift. Looks wonderful and tastes terrific!
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder
Layer ingredients in a quart jar in order given. Press each layer
firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll dough into walnut-sized balls. Place 2 inches
apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14
minutes or until edges are lightly browned. Cool 5 minutes on baking
sheet. Remove to wire racks to cool completely.
Yield: 2 1/2 dozen.
SPEEDY LASAGNA CASSEROLE
Makes: 6 servings
Prep: 15 minutes
Cook: 12 minutes
Ingredients
8 ounce dried miniature lasagna noodles, broken
12 ounce mild or hot bulk Italian sausage
2-1/2 cups desired red pasta sauce
1 egg, beaten
1 cup cream-style cottage cheese
2 tablespoons grated Parmesan or Romano cheese
3/4 cup shredded mozzarella cheese (3 oz.)
Directions
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble
sausage. Cover with vented plastic wrap and microwave on 100 percent
power (high) for 4 to 6 minutes or until sausage is brown, stirring
once or twice. Drain fat.
3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and
microwave on high for 2 to 3 minutes or until heated through, stirring
once.
4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or
Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on
high for 6 to 7 minutes more or until heated through. Sprinkle with
mozzarella cheese. Cover and let stand for 5 minutes before serving.
Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6 servings
Calories 446, Total Fat (g) 20, Saturated Fat (g) 9, Cholesterol (mg)
88, Sodium (mg) 902, Carbohydrate (g) 38, Fiber (g) 3, Protein (g) 24
Starch (d.e.) 2, Vegetables (d.e.) 1.5, High-fat Meat (d.e.) 2, Fat
(d.e.) .5
BAKED ZITI WITH FOUR CHEESES
A great make-ahead dish that the kids will love. Serve with a fresh
green salad tossed with a light dressing.
Serving: 10
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
1 lb ziti, uncooked
1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters
1. Cook pasta according to package directions; drain.
2. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside.
3. Place a thin layer of sauce in bottom of prepared dish.
4. Continue making layers of pasta, cottage cheese, parsley, sauce,
pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and
parsley.
5. Sprinkle provolone on top.
6. Cover and bake in a 375º F oven for about 30 minutes or until cheese
melts.
Substitution Tip: Use any of your favorite medium pasta shapes!
Based on individual serving.
Calories: 424
Total Fat: 14 g
Carbohydrates: 47 g
Protein: 24 g
Source: ilovepasta
QUICK BISCUITS
2 cups flour
1 Tbsp granulated sugar
4 tsp baking powder
½ tsp salt
6 Tbsp butter or hard margarine
1 egg
2/3 cup milk
Stir flour, sugar, baking powder, and salt together in bowl. Add
butter, Cut in until crumbly. Make a well. Beat egg in a small bowl.
Add milk. Beat to mix. Pour into well and stir to form a soft ball.
Knead 6-8 times, then pat or roll on lightly floured surface 3/4 inch
thick. Cut into 2 inch rounds. Arrange on ungreased baking sheet.. Bake
in 425F oven for 10-15 minutes until browned.
Makes 12 biscuits.
LEMON CHEESECAKE SQUARES
CRUST:
3/4 cup Butter Flavor or Regular Crisco
1/3 cup brown sugar
1-1/4 cups flour
1 cup Quaker Oats (quick or old-fashioned), uncooked
1/4 tsp. salt, optional
FILLING:
1/2 cup seedless raspberry jam*
2 (8 oz.) pkgs. cream cheese, softened
3/4 cup sugar
2 Tbs. flour
2 eggs
3 Tbs. lemon juice
2 tsp. grated lemon peel
1. Heat oven to 350. Grease 13x9 baking pan. For crust, beat Crisco and
brown sugar until fluffy. Add combined dry ingredients; mix well. Press
onto bottom of prepared pan. Bake 20 minutes or until light brown.
Spread jam over hot crust.
2. For filling, beat cream cheese, sugar and flour at medium speed of
electric mixer until fluffy. Add eggs, one at a time, beating well
after each. Add lemon juice and peel, mixing until smooth. Pour over
preserves. Bake 25 minutes or until set. Cool completely. Chill. Store
covered in refrigerator.
24 squares.
*Note from Maggie: I prefer cherry or strawberry jam.
Source: Quaker Oats (magazine ad)
BAKED BEEF STROGANOFF CASSEROLE
Servings: 8
2 pounds ground chuck
1 medium onion -- chopped
2 cloves garlic -- minced
2 tablespoons Worcestershire sauce
2 cups sliced fresh mushroom
2 cups sliced fresh mushroom
1 can beef broth (14.5 ounce)
1 can cream of mushroom soup (10 3/4 ounce)
1 container sour cream (16 ounce)
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles -- cooked and kept warm
2 tablespoons butter
1 can french fried onion rings (3 ounces)
Preheat oven to 350. Lightly greased a 13x9x2-inch baking
dish.
In a large skillet, cook ground chuck, onion and garlic over medium
heat until meat is browned and crumbles. Drain.
Source: "Cooking with Paula Deen, March/April 2006"
EASY CHEESE-GARLIC ROLLS
6 tablespoons butter or margarine, at room temperature
1/3 cup chopper garlic
1/4 cup grated Parmesan Cheese
1 pound frozen white or whole-wheat bread dough
2/3 cup shredded Longhorn Cheddar or Extra Sharp Cheddar Cheese
1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.
2. On a lightly floured board, pat, roll, and stretch dough into a 12 x
16 inch rectangle. If dough springs back, let rest a few minutes, then
continue to shape.
3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3
cheddar cheese.
4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough
crosswise into 16 equal rolls.
5. Setting them on cut sides, evenly space rolls in a buttered 9 x 13
inch pan.
6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place
until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle
rolls with remaining parmesan and cheddar cheese.
7. Bake in 350 degree F. oven until golden brown, 30 to 35 minutes. Let
cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls
from pan and serve warm or cool.
Makes 16 soft rolls
BENNIGAN'S ONION SOUP
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of bread
atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes well
up to 6 months.
BOBOLI PIZZA CRUST (COPYCAT)
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two
minutes. Add the rest of the ingredients and mix well. Turn out onto
board and knead for ten minutes. Place back in bowl covered with a damp
towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple
dough with fingers. Place on top the following mixture: Coarse sea (or
Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs
are dried, soak them in water for 10 minutes and then pat dry on paper
towels. Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
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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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