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A
to Z
Recipes
July 21, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Lemme tell ya... (we start lots of statements with that here in
Texas)... it is totally too hot. Yes, I know about you folks who are
complaining about the heat when your temps are in the 70's (Fahrenheit)
with humidity on the 50's (%) range. And I am crying in my beer here
with temperatures in the 90's, and humidity which exceeds that number
(%). But... you know what? There are young men and women fighting to
protect you, who are withstanding unbearable temperatures and much
worse living conditions. I think I will just hush about my weather and
give thanks for my freedom and those who risk their lives for it.
If you're ever hankering to get to know our regular contributors, or
maybe get a peek into the lives of your fellow a2z'ers, visit the A to Z
Recipes QT Discussion Forum. We share lots of things that
really good friends do. And then some! Taking a peek is easy... and no
one will ever know you visited. Just click on this link!
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.
There's nothing better in your in-box than a newsletter that delivers
what is promises. Today's issue will certainly give you something to
make you think, laugh and cook. And I am most grateful to those who
helped me deliver that promise!
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Why is
it, when I push 1 for English, I still can't understand the person on
the other end??
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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Priceless
Peanuts
~Shared by Charlie J., Mobile, AL
(This is marvelous!! Scroll through slowly and read carefully to
receive and enjoy full effect)
The following is the philosophy of Charles Schulz, the creator of the
'Peanuts' comic strip. You don't have to actually answer the questions.
Just ponder on them. Just read the e-mail straight through, and you'll
get the point.
1. Name the five wealthiest people in the world.
2. Name the last five Heisman trophy winners..
3. Name the last five winners of the Miss America pageant.
4 Name ten people who have won the Nobel or Pulitzer Prize.
5. Name the last half dozen Academy Award winners for best actor and
actress.
6. Name the last decade's worth of World Series winners.
How did you do? The point is, none of us remember the headliners of
yesterday.. These are no second-rate achievers. They are the best in
their fields. But the applause dies.. Awards tarnish.. Achievements are
forgotten. Accolades and certificates are buried with their owners.
Here's another quiz. See how you do on this one:
1. List a few teachers who aided your journey through school.
2. Name three friends who have helped you through a difficult time.
3. Name five people who have taught you something worthwhile.
4. Think of a few people who have made you feel appreciated and
special.
5. Think of five people you enjoy spending time with..
Easier? The lesson: The people who make a difference in your life are
not the ones with the most credentials, the most money...or the most
awards.. They simply are the ones who care the most
Pass this on to those people who have either made a difference in your
life, or whom you keep close in your heart, like I did. 'Don't worry
about the world coming to an end today. It's already tomorrow in
Australia!'
''Be Yourself. Everyone Else Is Taken!"
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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Cooking
Tips
~Shared by Marilyn, OH
# Rolling out crust, roll from the center out, very lightly, then cover
with a large piece of plastic wrap continue to roll carefully and
turn crust over so that the crust is now on top of the plastic wrap.
Place another piece of plastic wrap on top and finish rolling to
desired thickness, refrigerate if necessary. With butter based crusts,
the plastic helps hold the shape of the crust, eases annoying splitting
of the crust, and helps keep you from adding too much flour.
# Lumpy gravy - Simply drain the sauce or gravy through a fine sieve to
remove lumps and discard them. Soups can also be drained with the
addition of a coffee filter.
# Quick Whipping - A teaspoon of cold water added to the white of an
egg causes it to whip more quickly while increasing the quantity of the
egg.
# Cottage cheese will remain fresher longer if you store it upside down
in the refrigerator. This slows the effects of oxidation.
# To keep milk past it's expiration date add salt. A pinch of salt in a
gallon will do it. The salt slows the rate of bacteria growth.
# Brown sugar will not harden if stored in the freezer.
# If you freeze wild rice it will last 3-4 months compared to a week in
the refrigerator.
# Regarding tomato paste, it seems a whole can of tomato paste is many
times too much for some recipes. Suggestion: take a piece of
waxed paper, putting it on a cookie sheet and putting teaspoonfuls of
the leftover paste on the paper - another sheet on top and freeze this.
When frozen just peel them off and put them in a baggie and when you
need a tsp. or tbs. of paste you have it without opening a whole can
and there is no waste --OR-- put small amounts in an ice tray and then
just pop them out when you need them.
# Pecans can be tough to shell. To make it easier, soak them in boiling
water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of
water for 5 to 6 minutes on High in the microwave.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "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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Things
You Would Never Hear A Redneck Say
~Shared by Luanne, FL
38. "I'll take Shakespeare for 1000, Alex"
37. Duct tape won't fix that.
36. Come to think of it, I'll have a Heineken.
35. We don't keep firearms in this house.
34. Has anybody seen the sideburns trimmer?
33. You can't feed that to the dog.
32. I thought Graceland was tacky.
31. No kids in the back of the pick-up, it's not safe.
30. Wrasslin's fake.
29. Honey, did you mail that donation to Greenpeace?
28. We're vegetarians.
27. Do you think my hair is too big?
26. I'll have grapefruit instead of biscuits and gravy.
25. Honey, do these bonsai trees need watering?
24. Who's Richard Petty?
23. Give me the small bag of pork rinds.
22. Deer heads detract from the decor.
21. Spitting is such a nasty habit.
20. I just couldn't find a thing at Wal-Mart today.
19. Trim the fat off that steak.
18. Cappuccino tastes better than espresso.
17. The tires on that truck are too big.
16. I'll have the arugula and radicchio salad.
15. I've got it all on a floppy disk.
14. Unsweetened tea tastes better.
13. Would you like your fish poached or broiled?
12. My fiance, Paula Jo, is registered at Tiffany's.
11. I've got two cases of Zima for the Super Bowl.
10. Little Debbie snack cakes have too many fat grams.
9. Checkmate.
8. She's too old to be wearing a bikini.
7. Does the salad bar have bean sprouts?
6. Hey, here's an episode of "Hee Haw" that we haven't seen.
5. I don't have a favorite college team.
4. Be sure to bring my salad dressing on the side.
3. I believe you cooked those green beans too long.
2. Those shorts ought to be a little longer, Moonbeam.
1. Elvis who?
Famous Last Words!
~Shared by Jim D., WA
** I'll get a world record for this
** It's fireproof.
** He's probably just hibernating.
** What does this button do?
** I'm making a citizen's arrest.
** So, you're a cannibal.
** It's probably just a rash.
** Are you sure the power is off?
** Yeah, I made the deciding vote on the jury, so what of it?
** The odds of that happening have to be a million to one!
** Pull the pin and count to what?
** Which wire was I supposed to cut?
** I wonder where the mother bear is.
** I've seen this done on TV.
** These are the good kind of mushrooms.
** I'll hold it and you light the fuse.
** Let it down slowly.
** Rat poison only kills rats.
** Just take whatever you want, this is a ghost town.
** It's strong enough for both of us.
** This doesn't taste right.
** I can make this light before it changes.
** Nice doggie.
** I can do that with my eyes closed.
** I've done this before.
** Well, we've made it this far.
** That's odd.
** You wouldn't hit a guy with glasses on, would you?
** Don't be so superstitious.
** Now watch this.
** What duck?
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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Looks like I
messed up on one of my recipes in the last issue. Here is the corrected
version. My thanks to Marilyn,
Canton, OH for catching it.
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.
Return meat to skillet and stir in Worcestershire, mushrooms, and beef
broth. Bring to a boil, reduce heat, and simmer for 15
minutes. Stir in soup, sour cream, salt and pepper. Remove
from heat.
Combine hot cooked noodles and butter, stirring until butter melts.
Combine noodles and meat sauce. Spoon into prepared baking dish. Bake
for 30 minutes.
Top evenly with fried onions and bake for 10 more minutes.
Source: "Cooking with Paula Deen, March/April 2006"
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BRITISH
POTATO CAKES
~Shared by Patricia, Charlevoix, MI
8 ounces floury potatoes (Russet) boiled and mashed
1/2-1 ounce butter
Salt
1 egg
2 ounces ham, finely chopped
Butter for frying
Mash the potatoes with the butter and salt. They should be rather dry.
Add the egg and the ham. Form into little flat cakes and fry in butter
until golden.
These are a great way to use up leftover mashed potato. Can be served
with bacon and fried eggs or as is.
Serves: 4
MUDSLIDE BROWNIES
~Shared by Marilyn, Canton, OH
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup unsalted butter, room temp.
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
4 Tbsp. coffee liqueur
2 Tbsp. Bailey’s Irish cream liqueur
1 Tbsp. vodka
3/4 cup walnuts, coarsely chopped
KAHLUA GLAZE:
1 1/4 cups powdered sugar
3 Tbsp. coffee liqueur
Sift flour with baking powder and salt; set aside.
In small saucepan, combine butter and chocolate. Simmer over low heat,
just until chocolate is melted; set aside.
In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur,
Irish cream liqueur and vodka. Fold in nuts. Pour into
13x9-inch pan.
Bake at 350 about 25 minutes. Cool in pan. Spread with Kahlua Glaze.
Decorate with whole coffee beans, if desired. Cut into squares and
serve.
SCAMPI DRENCHED IN GARLIC BUTTER
~Shared by Jim D., WA
Not a scampi for cardiologists!
8 servings
INGREDIENTS:
GARLIC-BUTTER SAUCE:
3/4 cup Butter
1 Tbl. Garlic, finely minced
1 cup Clam juice
1/4 cup Flour
1 Tbl. Parsley, minced
1/3 cup White wine
Juice of 1/2 lemon
1 tsp. Basil, dry
1/4 tsp. Nutmeg
Salt and pepper
1/2 cup light cream
SCAMPI:
2 Tbl. Butter
1/3 cup Olive oil
1 Tbl. Garlic, minced
Juice of 1 lemon
1 Tbl. Parsley, chopped
1/2 tsp. Red pepper, crushed
1 Tbl. Basil, fresh
1/4 cup White wine
Salt and pepper
3 lb. Shrimp, (8-15/lb.) deveined
PREPARATION:
SAUCE:
Melt butter with garlic in saucepan over medium heat; do not let the
garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth. Pour flour mixture into garlic butter and stir until
smooth and well blended. Stir in wine, lemon juice, herbs and spices,
stirring constantly. Gradually add half-and-half and stir until
thickened. Simmer for 30 to 45 minutes.
SCAMPI:
Melt butter in large saucepan on high heat and add oil. Combine
remaining ingredients keeping scampi aside until the last minute. Add
scampi and saute until firm and slightly pink. Do not overcook. Pour
scampi butter over scampi.
Source: The
Gutsy Gourmet
CHICKEN AND BISCUITS
~Shared by Treva, NC
This recipe serves 8; but can be halved easily.
2 quarts chicken stock
2 & 1/2 pounds boneless skinless chicken breast
5 tablespoons butter , divided
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
2 large carrots , peeled and sliced into half inch thick discs
1 large onion peeled and chopped
4 ribs celery from the heart chopped
2 large russet potatoes , peeled and chopped
Coarse salt and black pepper
1 bay leaf , fresh or dried
1 cup frozen green peas
1/4 cup fresh flat-leaf parsley chopped, a generous handful
3 tablespoons (a generous handful) chopped fresh dill
2 tubes bake off biscuits, store bought, any brand or variety
A few pinches cayenne pepper
Heat chicken stock to a boil in a deep skillet or pot. Add chicken
breasts and poach at a gentle simmer until cooked through about 10 to
12 minutes. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2
tablespoons EVOO, 2 turns of the pan. When butter melts into oil add
all chopped vegetables. Season with salt and pepper, add bay leaf, cook
vegetables 10 minutes until they begin to become tender. Do not brown
vegetables; you just want to sweat them out a bit. While vegetables are
working, over small skillet over medium heat, melt 3 tablespoons
butter, whisk in flour, and cook a few minutes to form a roux. Remove
and reserve.
To the vegetables add the chicken and stock that you cooked the chicken
in, pouring stock through a strainer to remove any by-products from
poaching the chicken. Whisk roux into your completed chicken and
vegetable mixture. Simmer until vegetables are tender and sauce
thickens, about 20 minutes.
While chicken works, bake off biscuits to package directions, sprinkle
the tops of each biscuit with a little bit of cayenne pepper just
before they go in the oven.
When ready to serve, stir peas, dill and parsley into chicken. Split
biscuits and place in bottom of shallow bowls and ladle chicken on top.
Serves 8
BANANA BREAD
~Shared by Linda H., Rosharon, TX
1 c. butter flavored vegetable shortening or butter
2 c. mashed banana (about 5)
2 1/2 c. sugar
4 eggs
3/4 c. buttermilk
3 c. plain flour
1 1/2 tsp. soda
Scant tsp. salt
2 tsp. vanilla flavoring
1 c. chopped nuts
Combine shortening, bananas, and sugar. Add eggs, one at a time,
beating well. Sift flour, salt, and soda. Add dry ingredients
alternately with buttermilk to batter. Mix well. Stir in nuts and
vanilla. Pour into 2 greased and floured loaf pans. Bake at 325 degrees
for 75 to 80 minutes or until pick inserted in center comes out clean.
Freezes well.
CREOLE GARLIC SOUP
~Shared by Johnny, LA
Serving Size 4
4 clove garlic -- peeled
2 cans condensed beef broth -- (10.5-oz)
2 cups water
1 cup dry sherry
4 slices French bread
1/4 cup butter or margarine -- softened
2 tablespoons grated Parmesan cheese
1. Add garlic cloves to beef broth in saucepan; cover and
simmer 15 minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth
and heat to serving temperature.
3. Toast bread on one side under broiler; remove and spread
untoasted sides with butter.
4. Mash reserved garlic and spread over bread; sprinkle with
cheese.
5. Broil toast until brown and bubbly, about 30
seconds.
6. Place a piece of toast in each of four soup bowls; ladle
hot soup over and serve.
NOTE: This soup shows the Spanish influence on Creole cooking.
APPLE CHEESE QUICK BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup butter, softened
1/3 cup white sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Granny Smith apples - peeled, cored and shredded
4 ounces Swiss cheese, shredded
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5
inch loaf pan.
In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the honey and eggs. In a separate bowl, sift together
the whole wheat flour, all-purpose flour, baking powder, soda and salt.
Add the flour mixture to the butter and egg mixture; mix until
combined. Fold in the apple, cheese and walnuts. Spoon batter into
prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a
toothpick inserted into the center of the loaf comes out clean. Turn
the loaf out onto a wire rack and let cool completely.
PANFRIED LEMON CHICKEN NUGGETS
~Shared by Jim H., Calgary, Alberta, Canada
Originally published on MomAdvice First published August 2009 Find this
article at: divinecaroline.com Recipe: Panfried lemon chicken nuggets
This makes about 15-16 nuggets, enough for 2 large bentos or 3-4
smaller ones. Cooking time: about 10 minutes.
300g / about 10.5 oz. boneless, skinless chicken breast
Salt
Pepper
Cornstarch
1 lemon
Soy sauce
1-2 Tbs. olive oil
Blot the moisture off the chicken breast meat with paper towels and cut
into bite sized pieces. Put into a bowl and season with salt (go light
on the salt, especially if you plan to drizzle on some soy sauce
later), pepper, and the juice of half a lemon and toss well. Leave to
marinate for a couple of minutes, then drain off the excess moisture.
In the meantime, heat up a large frying pan with the olive oil. Coat
the chicken pieces well with cornstarch. Lay each piece flat in the
pan, taking care they don’t overlap. Let cook over high heat until
crispy and golden brown (about 3-4 minutes), then turn over and cook
for an additional 2-3 minutes until browned on the other side.
Optionally drizzle a tiny amount of soy sauce over the chicken to give
them a caramelized color. Finish off by squeezing the juice from the
other half of the lemon over it all. Take off the heat, and let cool
before packing into your bento box. If you want it even more lemony,
pack a lemon wedge alongside the nuggets.
Variations Try using white wine, sake, mirin or Masala wine instead of
the lemon juice, or in addition to it.
Source: Bustbento.com
FILLED BANANA PANCAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup club soda
2 eggs, lightly beaten
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
Sift flour and confectioners' sugar into a mixing bowl. Add club soda,
eggs butter, vanilla and salt. Beat until smooth. Heat a lightly
greased 6 inch skillet, add about 3 tablespoons of batter, spreading to
almost cover bottom of skillet. Cook until lightly browned; turn and
brown other side. Remove to wire rack. Repeat with remaining batter,
greasing skillet as needed. (Makes 10-12 pancakes.)
FILLING:
1/4 cup butter
1/4 cup baked brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 cup light cream
5-6 firm bananas, halved lengthwise
Whipped cream
For filling, melt butter in a large skillet. Stir in brown sugar,
cinnamon, nutmeg and vanilla. Stir in cream and cook until slightly
thickened. Add half of the bananas at a time to the skillet. Heat for
2-3 minutes, spooning sauce over them. Remove for heat. Roll a pancake
around each banana half and place on a serving plate. Spoon sauce over
pancakes. Top with whipped cream and sprinkle with cinnamon.
MARZIPAN
~Shared by Barb C., Chula Vista, CA
2 cups ground almonds
1 1/4 cups sifted powdered sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
Powdered sugar
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to ensure
that the paste is sticky, but not wet. Knead paste until smooth on a
pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in
refrigerator up to 4 weeks.
MOUNTAIN BAR COOKIES
~Shared by Luanne, FL
2 cup granulated sugar
1/2 cup butter
1/2 cup milk or water
4 tablespoon unsweetened chocolate cocoa powder
1/2 cup creamy or chunky peanut butter
3 cups old-fashioned oats
2 teaspoons pure vanilla extract
Line a cookie sheet with parchment paper or the Silicone Baking Mats to
prevent the cookies from sticking. I personally recommend
that you use the Silicone Baking Mats as nothing sticks to them.
In a large heavy saucepan over low heat, add sugar, butter, milk or
water, and cocoa powder; stir until melted. Increase heat to
medium-high and bring just to a boil, stirring constantly so the
mixture does not burn. Remove from heat.
Add peanut butter, oats, and vanilla; stir until well mixed. While
mixture is still warm, drop dough by rounded tablespoonfuls onto the
prepared baking pans. Let sit until cool and the chocolate is hardened.
Makes approximately 3 dozen cookies.
CREAMED CHICKEN
~Shared by Larry J., Spring Hill, TN
Create a sauce that can top off any kind of pasta.
INGREDIENTS:
1 three to four-pound chicken
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1 bay leaf
Salt and pepper, to taste
3 cups water
6 Tablespoons butter
6 Tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
1 cup light cream or milk
1 cup sauteed mushrooms or 1 (4-ounce) can mushrooms, drained
1/4 cup slivered pimiento
2 Tablespoons dry sherry
1/2 teaspoon sugar
1 to 1-1/2 Tablespoons fresh lemon juice
TO PREPARE:
Place chicken, carrots, onions, celery, bay leaf, salt pepper, and
water in a pot. Bring to a boil, reduce heat, and simmer for
one-and-one-half to two hours or until chicken is tender.
Remove chicken, reserving broth. Strip meat from bones and
cut into bite-sized pieces; set aside. Strain broth,
reserving one-and-one-half cups; set aside. If there is
insufficient broth, it may be augmented with a dissolved chicken
bouillon cube or canned broth.
In a large saucepan, melt butter and blend in flour, salt and
pepper. Cook and stir over low heat until mixture
bubbles. Remove from heat and gradually stir in broth and
cream. Return to heat and boil one minute, stirring
constantly. Gently mix in chicken, mushrooms, and
pimiento. Immediately before serving, blend in sherry, sugar,
and lemon juice. Serve in patty shells or over noodles, rice,
toast points, or waffles.
NOTE: Approximately two cups cooked chicken or turkey cut
into bite-sized pieces may be used.
SERVINGS: 6
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
CELERY CHEESE BAKE
~Shared by Jim D., WA
INGREDIENTS
4 cups celery (cut in 1" pieces)
1 1/2 cup shredded cheddar cheese
1 can cream of chicken soup
2 Tablespoons melted oleo
1/2 cup herb stuffing crumbs
DIRECTIONS
1. Cook celery in unsalted water for 8 minutes. Drain well.
2. In a greased 8"x8" casserole dish, layer the celery, cheese and
soup. End with soup as the top layer. Sprinkle the crumbs over the top
and drizzle on the melted oleo.
3. Bake at 350 degrees for about 20 minutes.
EASY POTATO SOUP
~Shared by Treva, NC
6 cups diced Potatoes
1/2 cup chopped Onions
2 stalks chopped Celery w/leaves
1 Carrot, chopped
2 teaspoons Salt
1 teaspoon Celery Salt
1/4 teaspoon Pepper
8 slices Bacon, crumbled
White Sauce:
6 tablespoons Bacon Drippings (or melted butter)
2 tablespoons Flour
2 cups Milk
Fry bacon until crisp. Remove bacon and drain grease/drippings into
bowl, reserve. Wash and prepare vegetables. Place vegetables in large
dutch oven and just cover with water. Cook over medium heat, covered,
until vegetables are tender. Prepare white sauce with reserved
drippings mixing well. Slowly add to vegetables (do not drain) stirring
to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley
flakes if desired.
TOMATO AND ARTICHOKE PASTA
~Shared by Linda H., Rosharon, TX
This is a quick sauce. The best part is that most of this can
come out of a well stocked pantry 30 min before you need to eat.
1 28 oz. can whole, peeled tomatoes (drained from liquid and chopped)
1 medium onion (diced)
8 marinated artichoke quarters (diced)
4 garlic cloves (minced)
1 Tbsp. dried oregano
1 Tbsp. dried basil, or about five leaves of fresh chopped basil
1/2 tsp. red pepper flake
1 Tbsp. vodka (optional)
1/2 cup Parmesan cheese
1/4 cup heavy cream
1/4 cup olive oil
1 cup pasta water
Salt
Pepper
In large pot, boil water and cook pasta. (Note: if you cook pasta
completely before beginning sauce, reserve one cup of the starchy pasta
water)
In a large pan over medium-high heat, add the oil. Once the oil begins
to shimmer, add the red pepper flakes and allow them to cook for 1 to 2
minutes until the oil has a subtle orange hue. Add
the onions and artichokes, lightly salt them and let cook for about 4
minutes until the onions to become slightly translucent as they cook.
Add the tomatoes and cook for about 3 minutes. Add the garlic
and cook for another 4 minutes.
Add the cracker pepper, basil and oregano, stir and continue to cook
for another 2 minutes.
Add the vodka and stir in. After adding, let it cook for 1
minute.
Turn down the heat to medium-low. Add the cream.
Once the pasta is cooking or is near ready, add the Parmesan cheese to
the sauce. Let it to melt into the mixture, Turn up the heat
to medium and stir vigorously if needed.
Add the cooked pasta to the pan with the finished sauce. Add about a
cup of the reserved pasta water. Turn off the heat. Toss the pasta to
coat and let sit for about 1 minute. Serve. Enjoy!
Source: www.grouprecipes.com
SARAH LEE'S POUND CAKE
~Shared by Johnny, LA
Ingredients:
1/2 pound real butter or margarine
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups flour
1 tablespoon lemon extract or vanilla
Preheat oven to 325 degrees. Spray 8 1/2-inch Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg
and then a little flour, beating 2 minutes. Add 2nd egg and half of
remaining flour and beat 2 minutes. Add sour cream, rest of flour and
extract, beating 2 minutes.
Spread batter evenly in dish. Bake for 65 minutes or until tester comes
out clean. Remove from dish. Slice 1/2-inch thick. Be sure to slice
before freezing loaf. Thaw to use within 6 months.
PIZZA DOUGH
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and
warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
TOMATO SOUP
~Shared by Jim H., Calgary, Alberta, Canada
I also made this one and it was delicious! ~Jim
2-3 cloves garlic, finely chopped
1/2 small onion, finely chopped
1 teaspoon olive oil
2 - 15 ounce cans diced tomatoes
1 cup chicken broth
1 tablespoon sugar
1/2 cup milk salt and pepper to taste
In a medium saucepan, combine the garlic, onion, and oil. Cook over
medium-high heat for 1 or 2 minutes to soften and flavor the oil. Add
the tomatoes with juice, broth and sugar and simmer for 10 minutes.
Working in batches, purée the soup in a blender. Return to the pot and
stir in the milk. Salt and pepper to taste.
Makes 4 servings.
CROCKPOT BRUNSWICK STEW
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2- to 4-quart crock pot place onion. Top with chicken and ham.
In a small bowl combine un drained tomatoes, broth, garlic,
Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce;
pour over chicken and ham. Cover and cook on low-heat setting
for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crock pot. If using low-heat setting
turn to high-heat setting. Cover and cook 45 minutes more or until
vegetables are tender.
PECAN CINNAMON FUDGE
~Shared by Barb C., Chula Vista, CA
1 teaspoon plus 1/2 cup butter (no substitutes), divided
1/4 cup milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1 cup chopped pecans
Butter an 8-in. square baking dish with 1 teaspoon butter; set aside.
In a microwave-safe bowl, combine milk and remaining butter microwave,
uncovered, on high for 1 to 1-1/2 minutes or until butter is melted.
Stir in vanilla.
In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir
in milk mixture until blended. Stir in pecans. Pour into prepared pan.
Refrigerate for 8 hours or overnight. Cut into squares.
Yield: about 1-1/4 pounds.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
VEGGIE BEEF CASSEROLE
~Shared by Leasa. IA
We went to the home show in the "big city" and I purchased some salve
from the Watkins lady. She gave me this recipe
card. Oh my! Too easy and yummy too!
3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery stalks, sliced
1 - 14.5 can green beans drained
1 med onion, chpd
1 lb ground beef
1 t dried thyme, crushed
1 t salt
1 t black pepper
1 - 14.5 can diced tomatoes (Hunt's with garlic and olive oil is really
good)
1 C shredded cheddar (we always use sharp)
In a 3 quart casserole dish, (Pammed) layer half the potatoes, carrots,
celery, green beans and onion. Crumble half the uncooked beef
over vegetables. Sprinkle with 1/2 t each of salt, thyme and
pepper. Repeat layers. Top with tomatoes.
Cover and bake at 400° for 15 minutes. Reduce heat to
350°. Bake an hour longer or until veggies are tender and
meat is no longer pink. Sprinkle with cheese, cover and let
stand until melted.
6-8 servings
Source: Courtesy of Watkins
CHOCOLATE MEXICANO
~Shared by Larry Holmes, Toronto Canada
6 cups milk
½ cup sugar
3 squares (3 ounces) unsweetened, chocolate, cut up
1 teaspoon ground cinnamon
¼ teaspoon salt
2 beaten eggs
2 teaspoons vanilla
Stick cinnamon (optional)
In a saucepan combine milk, sugar, chocolate, ground cinnamon and
salt. Cook and stir until chocolate is melted and milk is
very hot. Gradually stir 1 cup of the hot mixture into the eggs; return
to saucepan. Cook 2 to 3 minutes more over low
heat. Add vanilla; beat with rotary mixer until
very frothy.
Pour into mugs; garnish with stick cinnamon, if desired.
Makes 6 (8-ounce) servings
OLIVE GARDEN SALAD DRESSING
~Shared by Jim D., WA
Another secret revealed!
INGREDIENTS:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
PREPARATION:
Mix all ingredients in a blender until well mixed. If this is a little
to tart for your own personal tastes please add a little extra sugar.
POTATO CASSEROLE
~Shared by Treva, NC
1 can cream of chicken soup, plus ¼ cup milk
1 pt. sour cream
1 onion, chopped
1/2 cup melted butter
1 & 1/4 tsp. salt
1/2 tsp. pepper
3 cups grated cheddar cheese
1 large green pepper, chopped fine
2 lb. pkg. O'Brien potatoes, thawed
Mix all ingredients and put in a 9x13" pan. Top with potato chips or
cornflakes; refrigerate overnight. Bake at 350° for 1 hour.
CHILI AND GARLIC SNACK MIX
~Shared by Linda H., Rosharon, TX
Parmesan, peanuts and popcorn are featured in a savory cereal snack mix.
8 cups Rice Chex® cereal
1 bag (3 oz) 94% fat-free butter-flavor microwave popcorn, popped
1/4 cup dry-roasted peanuts
3 tablespoons canola or vegetable oil
1/3 cup grated Parmesan cheese
2 teaspoons chili powder
2 teaspoons garlic powder
Make-Ahead
For an anytime snack, prepare this tasty mix up to 1 week before
serving, and store in an airtight container.
Heat oven to 300°F. In very large bowl, mix cereal, popcorn and
peanuts. Drizzle with oil; toss until evenly coated.
In small bowl, mix remaining ingredients. Sprinkle over cereal mixture;
toss until evenly coated. Spread cereal mixture in ungreased large
roasting pan.
Bake uncovered 15 minutes, stirring once. Spread on waxed paper to
cool, about 10 minutes. Store in airtight container.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g
(Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total
Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g
Source: www.chex.com
CAJUN DRY-BOILED SHRIMP
~Shared by Johnny, LA
Serves 8-10.
10 lbs. fresh shrimp, heads-on if possible
2 tbls. seafood seasoning
1 large onion, quartered
4 ribs celery with tops, coarsely chopped
4 bay leaves
1 bunch fresh parsley stems, chopped
1/4 tsp. dried thyme
1 tbl. salad oil
2 tbls. vinegar
2 tbls. salt
2 tbls. liquid crab boil
2 tbls. cayenne, optional
1. Preheat burner to medium-high heat.
2. Rinse shrimp (with heads and shells on) and drain well. Season with
seafood seasoning. Place shrimp and the rest of the ingredients in
heavy pot. Mix well and DO NOT ADD ANY WATER. Cover tightly.
3. Place pot on preheated burner and cook 5 minutes. Stir shrimp from
bottom to top. Cover again and cook 5 more minutes. Stir again. At this
point the liquid from the shrimp should be boiling. Cook covered 2 to 5
more minutes or until shrimp turns pink and you can see space between
the shrimp and the shell. Be careful to not over cook.
4. Remove from heat and let the shrimp rest for 3 minutes in pot to
absorb seasoning.
5. Drain and save liquid to use in other recipes. “We call this
concentrated stock or ‘shrimp essence.’ ” Spread shrimp on platter and
allow to cool. If desired, serve the “shrimp essence” in small bowls
for dipping hot French bread.
Source: “The Cooking Cajun Cooking School Cookbook: Creole and Cajun
Cuisine From the Heart of New Orleans” by Lisette Verlander and Susan
Murphy
BLACK WALNUT CAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup butter
1/2 cup shortening
1 2/3 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 eggs
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1 cup chopped black walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans. Sift flour, salt and baking powder together and
set aside.
In a large bowl, cream butter, shortening and sugar until light and
fluffy. Add eggs one at a time and beat in well. Add flour mixture
alternately with milk and mix well. Add vanilla and walnut extract.
Fold in nuts.
Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C)
for 35 to 40 minutes, or until a toothpick inserted into the cake comes
out clean.
MAMA'S TACO CASSEROLE
~Shared by Jim H., Calgary, Alberta, Canada
1/4 C Margarine
1 pkg taco seasoning
1 lb ground beef, cooked and drained
15 ounce can refried beans
1/4 Cup water
1/2 Cup BBQ Sauce
1/2 Cup Milk
2 Cups instant mashed potato flakes
Melt margarine in saucepan. Add milk and 2 Tablespoons taco seasoning
mix. Remove from heat and stir in potato flakes. Press mixture into
bottom and slightly up the sides of an 8×8 inch baking dish. In
skillet, place ground beef, re-fried beans, bbq sauce, water, and
remaining taco mix. Cook and stir until bubbly. Turn into prepared
crust. Bake uncovered at 350 for thirty to thirty five minutes.
Serve with cheese, lettuce, tomatoes, onions, sour cream – whatever
cranks yer tractor.
Source: southernplate.com
SLOW COOKER CORNED BEEF BRISKET WITH
HORSERADISH SOUR CREAM
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 8 servings
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley
1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef;
discard seasoning packet. Place beef on onion; sprinkle with red pepper
flakes. Mix broth and Worcestershire sauce; pour over beef.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with
beef and onion.
EASY, EASY CASSEROLE
~Shared by Barb C., Chula Vista, CA
INGREDIENTS
1 1/2 pounds ground turkey
4 potatoes, peeled and sliced
2 tablespoons butter
Salt and pepper to taste
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can condensed tomato soup
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, place the turkey and saute
for 5 to 10 minutes, or until browned.
3. Place the sliced potatoes in the bottom of a lightly greased 2-quart
casserole dish, cover with butter and season with salt and pepper to
taste. Then layer the cream-style corn over the potatoes, top with the
browned turkey meat, and then top with the tomato soup.
4. Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.
STRAWBERRY-GLAZED FRUIT SALAD
~Shared by Treva, NC
I first tasted this delightful salad at a friend's house when she
served it with dinner. It tastes so good made with fresh strawberries.
After sampling it, no one would ever believe how incredibly easy it is
to prepare. - Jeri Dobrowski, Beach, North Dakota
SERVINGS 6-8
PREP 10 min.
TOTAL 10 min.
1 quart fresh strawberries, halved
1 can (20 ounces) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 ounces) strawberry glaze
In a large bowl, gently toss strawberries, pineapple and bananas; fold
in the glaze. Chill for 1 hour.
Note: Strawberry glaze can often be found in the produce section of
your grocery store.
Nutrition Facts One serving: (3/4 cup) Calories: 177 Fat: 1 g Saturated
Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Carbohydrate: 43 g Fiber: 3 g
Protein: 1 g
Source: Taste of Home
CHOCOLATE MINT BROWNIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Brownies:
2 squares chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1 cup nuts
Frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter
1 1/2 tablespoons cream
1 teaspooon peppermint extract
2 drops green food coloring
Chocolate covering:
1 square semi-sweet chocolate
1 square unsweetened chocolate
1 1/2 tablespoons butter
Cream 1/2 cup butter with 1 cup sugar. Add eggs and (melted, cooled)
chocolate. Add flour and nuts. Mix well. Bake in a greased and floured
9 x 9-inch pan for 20 minutes. Mix frosting ingredients. Allow brownies
to cool, frost and place in refrigerator. In double boiler, melt the
ingredients for chocolate covering, cool slightly and spread over
frosting. When set, cut into squares.
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CHEDDAR
CORNMEAL BISCUITS WITH CHIVES
~Shared by Treva, NC
These chive-flecked cornmeal biscuits taste best made with extra-sharp
Cheddar, but any type of Cheddar will work.
Makes 12 biscuits
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
1 1/2 cups all-purpose flour
1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh chives
1 tablespoon honey (optional)
3-5 tablespoons low-fat milk
1. Preheat oven to 400°F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper
in a food processor. Pulse a few times to mix. Add cheese and butter
and pulse again until the mixture looks pebbly with small oat-size
lumps. Transfer the mixture to a large bowl.
3. Add sour cream, chives and honey (if using) and stir with a rubber
spatula until almost combined. Add 3 tablespoons milk, stirring, just
until the dough comes together; add more milk as needed until the dough
holds together in a shaggy mass. Don't overmix.
4. On a lightly floured surface, lightly pat the dough into a rectangle
about 9 by 5 inches and just over 1/2 inch thick. Using a large chef's
knife, divide the dough evenly into 12 biscuits. Place on an ungreased
baking sheet.
5. Bake the biscuits until lightly browned on top, 14 to 16 minutes.
Serve warm or at room temperature.
NUTRITION INFORMATION: Per serving: 131 calories; 5 g fat (3 g sat, 1 g
mono); 15 mg cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber;
318 mg sodium; 39 mg potassium.
1 Carbohydrate Serving Exchanges: 1 starch, 1 fat
TIP: Shopping tip: Find stone-ground cornmeal in the natural-food
sections of supermarkets.
Source: EatingWell Magazine July/August 2008
SHANGHAI CHICKEN AND NOODLES
~Shared by Jim H., Calgary, Alberta, Canada
Serves/Makes: 6
Ingredients:
8 ounces uncooked fettuccine
1 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 bag (16 ounce size) fresh stir-fry or chop suey vegetables
1 cup sliced fresh mushrooms
1/4 cup hoisin sauce
Directions:
Cook and drain fettuccine as directed on package.
Spray wok or 12-inch skillet with cooking spray; heat over medium-high
heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in
center. Add vegetables and mushrooms; stir-fry about 3 minutes or until
vegetables are crisp-tender.
Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Add fettuccine; toss until well coated and heated
through.
Per Serving: Calories 260 (Calories from Fat 45 ); Total Fat 5 g
(Saturated Fat 1 g); Cholesterol 80 mg; Sodium 240 mg; Total
Carbohydrate 33 g (Dietary Fiber 4 g); Protein 24 g
% Daily Value: Vitamin A 44 %; Vitamin C 20 %; Calcium 4 %; Iron 16 %
Exchanges: 2 Starch; 1 Vegetable; 2 Very Lean Meat
Source: CDKitchen
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GREEN
BEANS WITH TOASTED NUTS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound green beans, stem ends trimmed
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons chopped peeled hazelnuts or walnuts
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Cook beans in a large pot of boiling salted water until just tender, 5
to 7 minutes. Drain.
Heat oil in a large nonstick skillet over low heat. Add nuts and cook,
stirring, until golden, about 1 minute. Return the reserved beans to
the pot and toss to coat. Season with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 104,
Fat: 6 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 7
g, Sodium: 145 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
VEGGIE PATCH SOUP
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 6 cups water
- 2 medium-sized white potatoes, peeled and cut into 1-inch
chunks
- 4 large tomatoes, cored and cut into 1-inch chunks
- 4 medium-sized carrots, peeled and cut into 1-inch chunks
- 3 medium-sized zucchini, cut into 1-inch chunks
- 2 medium-sized green bell peppers, coarsely chopped
- 2 medium-sized onions, coarsely chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients; mix well and bring to a
boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables
are tender.
Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4
g, Sugars: 7 g, Protein: 2 g Diabetic Exchanges: 1/2 Starch, 2
Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SALMON WITH CUCUMBERS AND DILL
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1-3/4 pounds salmon fillet, preferably center-cut, skin
removed , cut into 1-1/2-inch cubes
- 4 teaspoons extra-virgin olive oil, divided
- 2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch
sticks
- 1/3 cup reduced-sodium chicken broth
- Pinch of sugar
- 1/4 cup chopped fresh dill, plus sprigs for garnish
- Lemon wedges for garnish
DIRECTIONS
Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces
in the flour mixture, shaking off the excess.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add
half the salmon and saute until lightly browned on the outside but
still pink on the inside, 4 to 5 minutes.
Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons
oil and return to the heat. Saute the remaining salmon and transfer to
the plate.
Wipe out the pan again and add cucumbers, broth and sugar. Bring to a
simmer over medium heat. Cover and simmer until the cucumbers are
tender-crisp, 3 to 4 minutes. Uncover, increase the heat to high and
boil until the pan juices are reduced to 2 tablespoons, about 3
minutes. Add the reserved salmon and dill to the pan, cover and simmer
just until the salmon is opaque in the center, 2 to 3 minutes. Garnish
with dill sprigs and lemon wedges.
Nutritional Information Per Serving (1/6 of recipe): Calories: 240,
Fat: 12 g, Cholesterol: 72 mg, Cholesterol: 72 mg, Carbohydrate: 6 g,
Protein: 27 g, Fiber: 1 g, Sodium: 164 mg
Diabetic Exchanges: 1 Vegetable, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
CHICKEN SATAY
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon corn oil
- 3 tablespoons lime juice
- 3 garlic cloves
- 1 red chili, minced
- 1 tablespoon honey
- 1 teaspoon ground coriander seeds
- 1-1/2 pounds boneless, skinless chicken breasts, cubed into
1-inch pieces
DIRECTIONS
In a blender, combine all ingredients for the satay sauce. Place the
chicken cubes in a bowl, cover with the sauce, and marinate in the
refrigerator for 4 hours. Prepare an outside grill with an oiled rack
set 4 inches above the heat source. On a gas grill, set the heat to
high.
If using wooden kabob skewers, soak 6 of them in warm water for 15
minutes. This prevents the skewers from catching on fire while the
kabobs cook. Then thread the chicken cubes on the skewers. Grill the
satays for about 4-5 minutes total, until the chicken is cooked
through.
Nutritional Information Per Serving (3-4 ounces): Calories: 162, Fat: 5
g, Cholesterol: 69 mg, Sodium: 60 mg, Carbohydrate: 3 g, Dietary Fiber:
0 g, Sugars: 3 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
GREEK SPLIT PEA SPREAD
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 cup yellow split peas, rinsed
- 6 cloves garlic, crushed and peeled
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper to taste
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh dill or parsley
DIRECTIONS
Combine split peas, garlic and water in a large saucepan; bring to a
boil, skimming off any froth. Reduce heat to low, cover and simmer for
30 minutes.
Uncover and simmer, stirring often, until the mixture has cooked down
to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in
salt. Press plastic wrap on the surface and let cool.
Transfer the pea mixture to a food processor. Add lemon juice and 1
tablespoon oil; process until smooth. Season with pepper. Transfer to a
bowl. To serve, drizzle the remaining 2 tablespoons oil over the spread
and sprinkle with red onion and dill (or parsley).
Nutritional Information Per Serving (1/4 cup each): Calories: 87, Fat:
4 g, Cholesterol: 0 mg, Carbohydrate: 13 g, Protein: 4 g, Fiber: 5 g,
Sodium: 243 mg
Diabetic Exchanges: 1 Starch, 1 Fat
Source: The
Eating Well Diabetes Cookbook
RUSTIC CAJUN CHICKEN AND SAUSAGE RICE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 ounces 50% less fat pork sausage
- 16 ounces frozen mixed pepper stir-fry, thawed
- 1/2 cup chopped onion
- 3/4 cup sliced celery
- 1/2 teaspoon dried thyme leaves
- 1 cup water
- 2 bay leaves
- 1/2 cup uncooked white rice
- 1/2 teaspoon paprika
- 8 ounces boneless skinless chicken breast meat, cut into
bite-sized pieces
- Hot pepper sauce to taste
DIRECTIONS
Place a 12-inch nonstick skillet over medium high heat until hot. Add
sausage and cook until no longer pink, breaking up larger pieces while
stirring. Remove from skillet and set aside.
Add pepper stir-fry, onion, celery, and thyme to pan residue and cook
3-4 minutes, stirring frequently. Increase heat to high, add water and
bay leaves, and bring to a boil. Add rice and paprika and return to a
boil. Reduce heat, cover tightly, and simmer 15 minutes.
Add chicken and cook 5 more minutes or until chicken is no longer pink
in center. Remove skillet from heat and stir in sausage and hot pepper
sauce. Cover and let stand 5 minutes to absorb flavors.
Nutritional Information Per Serving (1-1/4 cups): Calories: 284, Fat:
10 g, Cholesterol: 61 mg, Sodium: 327 mg, Carbohydrate: 27 g, Dietary
Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable, 1/2 Fat
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
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if you have a submission for the Diabetic Choices Recipe section of
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HASH-BROWN
EGG CUPS
~Shared by Maggie, TX
A fun change from fried eggs, this hearty breakfast dish is ready to
bake in 15 minutes.
Makes: 2 servings
3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning
1. Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with
cooking spray. Reserve 2 tablespoons of the cheese for topping. In
medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon
of the seasoned salt and the pepper. Press mixture in bottom and up
side of each bowl, leaving indentation in center.
2. Bake 25 to 30 minutes or until golden brown and crisp. Remove from
oven. Break egg into center of each cup. Sprinkle with remaining 1/4
teaspoon seasoned salt, the Italian seasoning and reserved 2
tablespoons cheese.
3. Return to oven; bake 8 to 12 minutes longer or until eggs are set
and of desired doneness. Make the Most of This Recipe With Tips From
The Betty Crocker® Kitchens For a soft center, remove egg cups at the
minimum cooking time; leave them in longer for a firm or "hard" cooked
egg.
Nutrition Information:
1/2 of Recipe: Calories 430 (Calories from Fat 180); Total Fat 20g
(Saturated Fat 11g, Trans Fat 0g); Cholesterol 255mg; Sodium 720mg;
Total Carbohydrate 43g (Dietary Fiber 5g, Sugars 3g); Protein 21g
Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron
10%
Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat
Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
SCALLOPED POTATOES WITH HAM
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Ingredients
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
Directions
In a small saucepan, melt butter. Stir in the flour, salt, pepper and
Cajun seasoning until smooth. Gradually add milk, sherry and
Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or
until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the
heat; set aside.
Place half of the potato slices in a 1-qt. baking dish coated with
cooking spray. Layer with the ham, onion and half of the white sauce.
Repeat layers.
Cover and bake at 350° for 50-60 minutes or until potatoes are tender.
Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or
until cheese is melted.
Yield: 2 servings.
Nutritional Analysis: 1 cup equals 485 calories, 21 g fat (11 g
saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3
g fiber, 33 g protein.
PARSLEY-HERB RICE
~Shared by Maggie, TX
Makes: 2 servings
Start to Finish: 25 minutes
Ingredients
2/3 cup water
1/3 cup long grain or brown rice
1 teaspoon margarine or butter
1/8 teaspoon salt or 1/2 teaspoon instant chicken bouillon
granules
1/4 teaspoon dried basil, crushed
2 tablespoons snipped parsley
Directions
1. In a small saucepan combine the water, rice, margarine or butter,
basil, and salt or chicken bouillon granules. Bring to boiling; reduce
heat. Cover and simmer about 15 minutes for long grain rice (about 40
minutes for brown rice) or until rice is tender and liquid is absorbed.
Remove from heat. Let stand, covered, for 5 minutes. Stir the parsley
into the cooked rice just before serving.
Makes 2 servings.
Nutrition Facts
Calories 128, Total Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0,
Sodium (mg) 157, Carbohydrate (g) 24, Protein (g) 2
Source: Better Homes & Gardens magazine
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if you have a submission for the For Two Recipe section of
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JENNIE'S
CHICKEN CASSEROLE
1 pack of boneless chicken breasts
4 cans cream of chicken soup
2 cans chopped green chilies
1 pack of flour tortillas
1 & 1/2 cans of milk
Dried onions
Shredded cheese
Mix milk, soup, and chilies together. Boil chicken and some dry onions.
Salt and pepper. Layer soup mix, tortillas, shredded chicken, and
cheese until pan is full. Top with cheese. Bake at 350 degrees for
about 30 minutes.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
http://www.angelfire.com/cantina/terryann2/Cook.htm
PUMPKIN SQUARES
This was posted by Cindy in the A2Z Recipes
Yahoo Forum.
2 Cups sugar
2 Cups flour
16 oz. canned pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon ( I use pumpkin pie spice.. about 2 tsp.) Go by smell
1/2 tsp. salt
Combine all ingredients. Pour into a large ungreased jelly roll pan.
Bake at 350 degrees for 25 - 35 minutes. Cool in pan.
Frosting:
1 8 oz. pkg. cream cheeses, softened
6 Tbs. margarine, softened
4 Cups powdered sugar
1 tsp. vanilla
Cream cream cheese and margarine. Gradually add sugar and vanilla until
well blended. Frost and cut into squares.
Note: These should be kept cool or refrigerated.
BEEF PASTIES WITH CARAMELIZED ONIONS AND
STILTON CHEESE
Pasties are savory turnovers. They originated in Cornwall, England, in
the 1700s. During that era, tin miners took the portable pies into the
mines for lunch.
Yield: Makes 4
Crust:
2 cups unbleached all purpose flour
1 cup white whole wheat flour or whole wheat flour
1 1/8 teaspoons salt
1/2 cup solid vegetable shortening (preferably nonhydrogenated), frozen
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
7 tablespoons (or more) ice water
Filling:
4 teaspoons olive oil
2 large onions, thinly sliced
1/2 cup dry white wine
1/2 teaspoon dried thyme
10 ounces skirt steak, cut crosswise on diagonal into 1/4-inch-wide
strips
1 teaspoon coarse kosher salt, divided
6 ounces coarsely crumbled Stilton blue cheese (1 1/3 to 1 1/2 cups),
divided
1 large egg white, beaten to blend
For crust:
Blend both flours and salt in processor 5 seconds. Drop in shortening
by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in
until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water.
Toss with fork until moist clumps form, adding more water by
teaspoonfuls if dry. Gather dough into ball; divide into 4 equal
pieces. Shape each into disk; wrap and chill at least 45 minutes and up
to 1 day.
For filling:
Heat oil in heavy large skillet over medium heat. Add onions. Sauté
until deep brown, reducing heat if necessary to avoid burning, about 30
minutes. Add wine and thyme. Simmer until liquid evaporates, stirring
often, about 3 minutes. Season with salt and pepper. Cool. DO AHEAD:
Can be made 1 day ahead. Cover and chill.
Position 1 rack in top third and 1 rack in bottom third of oven and
preheat to 400°F. Roll out each dough disk between sheets of parchment
paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion
mixture on half of each round, leaving 1-inch plain border. Top onions
with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each,
then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough
border with some egg white. Using bottom parchment as aid, fold plain
dough half over filling. Seal edges. Fold sealed edge over again; press
with fork to double-seal. Brush each pasty with egg white. Cut 3 slits
in each top crust. Divide pasties (still on parchment) between 2 large
rimmed baking sheets. Bake pasties until crust is golden brown and
filling is cooked through, about 30 minutes. Cool 10 minutes; serve.
Source: Bon Appétit, March 2009 by Jeanne Thiel Kelley
FILLETS IN FOIL DINNER
½ tsp salt
1 Tbsp butter
1 Tbsp lemon juice
1 Tbsp chopped parsley
3 thin onion slices
1 cup thinly sliced carrots
3 slices cheese
1 lb frozen fish fillets
1 large potato
1) Combine melted butter, lemon juice, salt, parsley.
2) Take 3 large pieces of foil to completely seal in fish. On each
piece of foil put some of the butter mixture, (make sure the shiny side
of the foil faces in), then top this with the fish.
3) Top the fish first with the onion, then the carrots, then the
potatoes, then cheese slices.
4) Fold the package so it steams tight and cook at 400F until done. It
will take about 45 minutes for 1 & 1/4 inch frozen fillets. It
will take less time if fish is thawed.
CHICKEN TETRAZZINI
2 cups cooked chicken
4 oz mushrooms, chopped
1 Tbl minced dried onions
1/4 tsp tabasco
1/4 tsp marjoram
1 can cream of chicken soup
1 can evaporaed milk
8 oz spaghetti, broken into pieces, cooked and cooled
4 oz grated cheddar cheese
1/2 cup Parmesan cheese
Combine first seven ingredients and mix well. Divide spaghetti into 3
equal parts. Cover bottom of a greased 9x13" baking dish with layers of
a third of the spaghetti, half the turkey mixture and half the cheddar
cheese. Repeat, ending with a layer of spaghetti. Sprinkle with
Parmesan cheese. Bake for 30 minutes at 400* or until hot and bubbly.
Cool for 10 minutes before serving. Can be made in advance and frozen.
Thaw before baking.
SHRIMP AND NOODLE BAKE
4 ounces wide noodles
1 8-ounce package frozen shelled shrimp
1/4 cup chopped onion
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
½ tsp salt
½ tsp dried dillweed
2 cups milk
1/3 cup grated Parmesan cheese
½ of a 3-ounce can French-fried onions
1) Cook noodles according to package directions. Drain and set aside.
2) Cook frozen shrimp according to package directions. Drain and set
aside.
3) In saucepan cook chopped onion in butter or margarine until tender
but not brown. Stir in flour, salt, and dillweed
4) Add milk all at once. Cook and stir until thickened and bubbly.
5) Stir in Parmesan cheese. Gently stir in cooked noodles and shrimp.
6) Turn mixture into a 1 & ½ quart casserole. Bake, covered, in
350F oven until heated through, about 30 minutes.
7) Sprinkle French-fried onions around edge of casserole. Bake,
uncovered, 5 minutes longer.
8) Garnish servings with parsley or sprigs of fresh dill.
BIG BOY'S BLUE CHEESE DRESSING
1/2 cup Sour cream
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese, crumbled
1/8 teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate. Use within 10 days.
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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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