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A
to Z
Recipes
August 1, 2010
Always
something to make you think,
laugh and cook.
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Hello and welcome to your latest edition of A
to Z Recipes
Newsletter. I hope this finds you well and out of the summer
heat. It is hot even in some air-conditioned buildings here in
Texas. The a/c's are running at full force and barely able to keep up
with the temps. Wherever you live, if you haven't had a few consecutive
days of 100+ temps, you are blessed. Of course, I know I am blessed
regardless of the weather but I wanted a little whine
with my recipes, lol.
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 announced in
today's issue. It is one that my son Trey
suggested. 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.
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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Enough
~Shared by Treva, NC
Please give me...
Enough tears to keep me human,
Enough humor to keep me wise,
Enough setbacks to keep me humble,
Enough accomplishments to keep me confident,
Enough waiting to teach me patience,
Enough hope to teach me trusting,
Enough friends to give me love,
Enough memories to give me comfort.
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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Did You Know...
~Shared by Mary S., Nashville, TN
Americans eat billions of slices of pizza each year; the annual per
capita pizza consumption is 23 pounds.
Saturday night is the biggest night of the week for eating
pizza. Americans eat 90 acres of pizza per day.
During TV news broadcasts, most pizza is ordered during the weather,
and the delivery folks report that women are better tippers!
Post Columbus - Tomatoes were brought back to Europe from the New
World. Originally they were thought to be poisonous, but later became
accepted and added to pizza.
In the 16th century - Maria Carolina, the Queen of Naples
convinced her husband, King Ferdinand IV to allow the peasant dish
pizza to be made in the royal oven.
In 1889 Raffaele Esposito, the most famous PIZZAIOLO (pizza chef)
created a pie for Queen Margherita - tomato, basil and cheese, (to
resemble the Italian flag) which remains the basis for American pizza.
In 1905, the first US Pizzeria opens in New York City at 53 1/2 Spring
St.
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: "Party
Favors"
In this month's theme
topic of "Party Favors"
we are looking for recipes
to serve at parties, primarily appetizers, finger food, dips, etc. My
son Trey
came up with this idea as a way for us to line up some recipes to
prepare for our week at the house in Las
Vegas. He suggested we look the recipes over and
choose some of what is shared to prepare in September. Those attending
can help write a review in an upcoming issue. I think this was a super
idea and I hope you will participate in making 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
"Party Favors".
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: "Party
Favors".
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 "Party
Favors" has a deadline of
August 31, 2010,
and will be posted on September 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Party
Favors".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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PLEASE, TELL ME THIS WON'T HAPPEN TO US!!!
~Shared by Pat M., Reno, NV
FAMILY
Three sisters ages 92, 94 and 96 live in a house together. One night
the 96 year old draws a bath. She puts her foot in and
pauses..... She yells to the other sisters, "Was I getting in
or out of the bath?" The 94 year old yells back, "I don't
know. I'll come up and see." She starts up the
stairs and pauses "Was I going up the stairs or down?" The 92
year old is sitting at the kitchen table having tea listening to her
sisters.. She shakes her head and says, "I sure hope I never
get that forgetful, knock on wood." She then yells, "I'll
come up and help both of you as soon as I see who's at the door."
TELL ME THIS WON'T HAPPEN TO ME
An elderly Floridian called 911 on her cell phone to report that her
car has been broken into. She is hysterical as she explains
her situation to the dispatcher: "They've stolen the stereo,
the steering wheel, the brake pedal and even the accelerator! " she
cried. The dispatcher said, "Stay calm. An officer
is on the way." A few minutes later, the officer radios in.
"Disregard." He says, "She got in the back-seat by mistake."
I CAN HEAR JUST FINE!
Three retirees, each with a hearing loss, were playing golf one fine
March day. One remarked to the other, "Windy, isn't it?"
"No," the second man replied, "it's Thursday..." And the
third man chimed in, "So am I. Let's have a beer."
SUPERSEX
A little old lady was running up and down the halls in a nursing
home. As she walked, she would flip up the hem of her
nightgown and say "Supersex." She walked up to an elderly man in a
wheelchair Flipping her gown at him, she said, "Supersex." He sat
silently for a moment or two and finally answered, "I'll take the
soup."
ROMANCE
An older couple were lying in bed one night. The husband was
falling asleep but the wife was in a romantic mood and wanted to
talk. She said: "You used to hold my hand when we
were courting." Wearily he reached across, held her hand for
a second and tried to get back to sleep. A few moments later
she said: "Then you used to kiss me." Mildly
irritated, he reached across, gave her a peck on the cheek and settled
down to sleep.. Thirty seconds later she said: "Then you used
to bite my Neck." Angrily, he threw back the bed clothes and
got out of bed. "Where are you going?" she asked. "To get my teeth!"
OLD FRIENDS
Two elderly ladies had been friends for many decades. Over
the years, they had shared all kinds of activities and adventures.
Lately, their activities had been limited to meeting a few times a week
to play cards. One day, they were playing cards when one looked at the
other and said, "Now don't get mad at me.. I know we've been
friends for a long time but I just can't think of your name.
I've thought and thought, but I can't remember it. Please
tell me what your name is." Her friend glared at her. For at
least three minutes she just stared and glared at her. Finally she
said, "How soon do you need to Know?"
SENIOR DRIVING
As a senior citizen was driving down the freeway, his car phone
rang. Answering, he heard his wife's voice urgently warning
him, "Herman, I just heard on the news that there's a car going the
wrong way on Interstate 77. Please be careful!" "Hell," said Herman,
"It's not just one car.. It's hundreds of them!"
DRIVING
Two elderly women were out driving in a large car - both could barely
see over the dashboard. As they were cruising along, they
came to an intersection. The stoplight was red, but they just
went on through. The woman in the passenger seat thought to herself "I
must be losing it. I could have sworn we just went through a
red light." After a few more minutes, they came to another
intersection and the light was red again. Again,
they went right through. The woman in the passenger seat was
almost sure that the light had been red but was really concerned that
she was losing it. She was getting nervous. At the
next intersection, sure enough, the light was red and they went on
through. So, she turned to the other woman and said,
"Mildred, did you know that we just ran through three red lights in a
row? You could have killed us both!" Mildred turned to her
and said, "Oh! Am I driving?"
Please !!!! TELL ME THIS WON'T HAPPEN TO US
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:
THYME-INFUSED TOMATO TARTLET
~Shared by Larry Holmes, Toronto, Canada
1 package frozen puff pastry, thawed
2 tablespoons tapenade (olive paste)
1 pint (500 ml) cherry tomatoes
6 sprigs thyme
Freshly ground pepper
Roll out the pastry about 1/8 inches thick. Cut out
six 4-inch circles. Place the pastry circles on a baking
sheet and prick with a fork not quite to the edge. Chill at
least 15 minutes.
Preheat oven to 425 degrees F. Spread each pastry circle with
the tapenade not quite to the edge.
Cut the tomatoes in half. Top each circle with the tomato
halves, leaving the outside edge of the pastry free. Top with
sprig of thyme and freshly ground pepper.
Bake the tarts for 15 minutes or until puffed and lightly
browned. Serve warm.
COPYCAT HILTON HOTEL CREME BRULEE CHEESECAKE
~Shared by Treva, NC
48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
Heat oven to 325 degrees F.
In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and
beat on medium speed until mixture is smooth. Add the eggs, heavy cream
and orange peel. Beat until all the mixture is smooth.
In another bowl, mix until well blended the vanilla wafer crumbs,
butter and brown sugar. With fingers pat the wafer mixture into a
springform pan; top the wafer mixture with the cheese mixture. Place
pan into a larger pan and add boiling water to cover halfway up sides
of springform pan. Bake for 40 minutes or until set.
Remove very carefully the springform pan from water and let cool for 30
minutes at room temperature.
Refrigerate for 4 hours or until serving time.
Slowly unmold the cake from the pan, sprinkle with the remaining sugar
and broil under broiler until sugar melts and browns (be careful not to
burn the sugar).
To serve, place cheesecake on a serving platter and surround with fresh
strawberries, raspberries and blueberries.
WHITE TEXAS SHEET CAKE
~Shared by Linda H., Rosharon, TX
Make this cake a day ahead. (Note from Linda - I have made the
chocolate version for years and everyone loves it. I made
both the white and chocolate versions for my mom's birthday - the old
folks where she lives loved having the choice because so many could not
eat chocolate. The white version is delicious!)
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
Frosting:
1/2 cup butter or margarine
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts
In a large saucepan, bring 1 cup butter or margarine and water to a
boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1
teaspoon almond extract, and baking soda until smooth. Pour batter into
a greased 10 x 15 x 1 inch baking pan. Bake at 375 degrees for 20 to 22
minutes, or until cake is golden brown and tests done. Cool for 20
minutes.
FROSTING: Combine 1/2 cup butter or margarine and milk in a saucepan;
bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond
extract. Stir in pecans. Spread frosting over warm cake. Makes 1 - 10 x
15 x 1 inch sheet cake
Source: Shelly J at Nancy's
Kitchen
HONAKER STYLE CLAM FRITTERS
~Shared by Jim D., WA
Bonacker is the name given to natives of the East Hampton, Long Island.
Craig Claiborne, longtime food editor of the New York Times, lived near
Round Swamp Farm in East Hampton and was a great fan. He tirelessly
sought out authentic American cooking and in 1976 called this recipe
“Americana, pure and simple”.
INGREDIENTS
1 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 eggs
1 tablespoon lemon juice
1/3 cup clam juice (reserved from clams)
1/4 cup milk
1 tablespoon melted butter
Pinch cayenne
2 tablespoon fresh parsley, finely chopped
4 dozen cherrystone clams, shucked, drained, and coarsely chopped
Salt and freshly ground black pepper
vegetable oil
DIRECTIONS
Sift together flour, baking soda, and baking powder in a mixing bowl.
Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne,
whisking until batter is smooth. Add parsley and clams, then season
with salt and pepper. Mix well.
Add vegetable oil to a heavy skillet, to a depth of 1/8-in. and heat
over medium heat. When the oil is hot but not smoking, spoon about 2
tablespoon of clam batter for each fritter into the hot oil. (Work in
batches and avoid crowding the pan.) Fry until golden on one side, then
turn fritters and continue frying about 2 minutes more. Drain on paper
towels. Season to taste with salt and pepper.
Source: Saveur Magazine
CINNA-SPIN COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2
teaspoon cinnamon. Stir in butter and egg until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about
5 inches long. Using floured fingers, shape 1 tablespoon of dough into
a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side
facing center, into cinnamon-roll shape. Press end of rope into roll to
seal. Repeat with remaining dough. Place cookies 2 inches apart on
cookie sheets.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1
minute; remove from cookie sheets to cooling rack. Cool completely,
about 15 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over
cookies.
APPLEBEE'S CHICKEN FRIED CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Chicken:
2 lb. boneless skinless chicken breasts
Egg Wash:
2 cups milk
2 eggs
Dusting:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter:
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoon vegetable oil
2 teaspoons paprika
1 teaspoon black pepper
Coating:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Country Gravy:
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat
(don't scorch). Next, add garlic, onion powder, pepper and salt. In a
small cup/bowl, add corn starch to cold water and mix thoroughly until
starch is dissolved. Increase heat to gravy and slowly stir in the
starch/water mixture as it bubbles and thickens.
Preheat vegetable oil in skillet or fryer to 350F at a 2-3 inch depth.
Be careful not to exceed temperature to reduce the risk of fire. Mix
dry ingredients for "dusting" and "coating" in two large bowls until
evenly mixed. Mix dry ingredients for batter in large bowl until evenly
mixed. Add oil, crack and add eggs, then milk and water. Beat by hand
until lumps are minimal.
In order: place the chicken breasts one-by-one into the dusting and
cover both sides with a thin layer of product; dip into batter and
remove (allow excess to drain); place in breading and "seal" in batter
with a dry, but not excessively thick, coating. Fry immediately. Be
careful not to remove coating from chicken breasts when handling and
placing into the oil. Fry for approximately six to eight minutes.
Internal temperature should be a minimum of 165 F. Remove and drain on
paper towel. Serve with gravy
EGGPLANT CASSEROLE
~Shared by Johnny, LA
Ingredients:
1 lg. eggplant
1 can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 lb. ground beef
3 Tbsp. sugar
1 tsp. sweet basil
2 eggs, beaten with 2 Tbsp. water
2/3 cup bread crumbs
Parmesan cheese
Directions:
Peel eggplant and slice. Sprinkle slices with salt & put in
strainer. Saute onion and garlic in oil; add ground beef and brown. Add
tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet
basil and simmer 10 minutes. Squeeze excess moisture out of eggplant
slices and brown in oil.
In casserole place layer of eggplant slices; sprinkle with some bread
crumbs and spoon on some beaten egg sauce with meat and Parmesan
cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.
BUTTERMILK POUND CAKE
~Shared by Barb C., Chula Vista, CA
Ingredients
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10
inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
2. In a large bowl, beat butter with sugar. Mix in the eggs, one at
time, beating well after each addition. Stir in the lemon and the
vanilla extracts. Gently mix in flour mixture alternately with the
buttermilk. Pour batter into the prepared pan.
3. Bake in preheated oven for 90 minutes. Do not open oven door until
after one hour. When cake begins to pull away from the side of the pan
it is done. Let cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
1948 ORIGINAL BARBECUE SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine, melted
1 can (14 1/2-ounce size) whole tomatoes
1 can (8-ounce size) tomato sauce
1/2 cup chopped celery
1/3 cup white vinegar
1/4 cup chopped green pepper
2 fresh celery leaves, chopped
1 bay leaf
3 tablespoons molasses
1 1/2 teaspoon salt
2 teaspoons dry mustard
2 teaspoons hot sauce
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 slices lemon
Directions:
Saute onion and garlic in butter in a saucepan until tender.
Stir in tomatoes and remaining ingredients; bring to a boil. Reduce
heat, and simmer, uncovered, 30 minutes; stir occasionally. Remove and
discard bay leaf and lemon slices.
Process mixture through a food mill or in a food processor, if desired.
Use sauce for basting, or serve with chicken.
Serves/makes 3 cups.
Source: CDKitchen
MIGAS
~Shared by Larry J., Spring Hill, TN
Start your day off right with a mighty meal
INGREDIENTS:
4 Tablespoons butter
3 large bell peppers, chopped
3 large onions, chopped
3 large tomatoes, chopped
3 garlic cloves, minced
1 pound bulk pork sausage, crumbled, fried and drained
12 eggs
1/2 cup milk
1-1/2 cups grated Cheddar cheese
1/2 to 1 teaspoon cumin
Salt to taste
Pepper to taste
TO PREPARE:
Saute vegetables and garlic in butter. Cook until most of
liquid has been reduced. Remove half of vegetable mixture
from skillet and reserve to pass as a sauce. Beat eggs, milk,
cheese, cumin, salt and pepper together. Add egg mixture and
cooked sausage to skillet and scramble until eggs are cooked to
taste. Serve immediately and pass vegetable sauce to top the
eggs.
SERVINGS: 12
Source: "Traditions...A
Taste of the Good Life" by The Junior League of Little Rock
BISCUITS WITH PORK SAUSAGE GRAVY
~Shared by Treva, NC
Makes: 5 servings
Biscuits:
1 can (12 oz) refrigerated buttermilk biscuits (OR MAKE YOUR OWN)
Gravy:
1 lb bulk pork sausage
1/4 cup butter
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 & 3/4 cups reduced-sodium chicken broth (from 32-oz
carton)
1/4 cup half-and-half
1. Bake biscuits as directed on can.
2. Meanwhile, crumble sausage into large skillet. Cook over medium-high
heat until browned and no longer pink, stirring frequently. Remove
sausage from skillet. Drain. Set aside.
3. Melt butter in medium saucepan over medium heat. With wire whisk,
stir in flour, garlic powder and pepper. Gradually stir in broth and
half-and-half. Cook until mixture thickens, stirring constantly. Stir
in cooked sausage. Split warm biscuits; place on serving plates. Serve
sausage mixture over warm split biscuits.
CREAMY FROZEN PEA SOUP WITH POTATOES AND
PANCETTA
Crema di Piselli, Patate e Pancetta
~Shared by Linda H., Rosharon, TX
Creamed soups are part of alta cucina (refined cooking) and for the
most part are found in chic northern Italian restaurants but that does
not mean that they are difficult to make at home. This velvety pea soup
is thickened with potato and served with crisp pancetta and fried bread
triangles.
Serves 4
2 tablespoons butter
2 thin slices bread, crusts removed and cut diagonally into triangles
2 tablespoons olive oil
1/4 pound pancetta, diced
1 large white onion, chopped
2 large potatoes, peeled and shredded
4 cups fresh or frozen peas
1 chicken boullion cube, crushed
4 cups hot water
2 sprigs thyme tied together
Salt to taste
Grinding black pepper
Melt the butter in a small saute pan and when it is bubbly, brown the
bread slices on both sides. Transfer them to a small dish and set aside.
Heat the olive oil in a soup pot and brown the pancetta; when it is
crispy, transfer it to a dish and set aside.
Stir in the onion and potatoes and cook until the onion begins to
soften, but not brown. Stir in the peas and the crushed boullion and
cover the mixture with hot water. Add the thyme, salt and pepper and
bring to a boil. Reduce the heat to medium and cook uncovered for about
20 minutes or until the potatoes are very soft.
Remove the thyme and discard it. Puree the soup in batches in a food
processor or with an immersion blender.
Return the soup to the soup pot and reheat. Ladle the soup into
individual soup bowls and sprinkle the tops with some of the pancetta.
Serve hot with two bread triangles.
For a thinner soup, add more water or for a richer taste, add non-fat
Half and Half or heavy cream.
Source: CiaoItalia
MEAT FILLED CANNELLONI
~Shared by Jim D., WA
2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
One quarter cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
One quarter cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce
Heat oil in a skillet and brown ground beef (We used ground buffalo. It
tastes great and is very low in fat), add onion and garlic and saute
until tender. Add dry sherry and cook for several minutes over low
heat. Remove from heat and allow to cool slightly. In a food processor,
process meat mixture along with eggs, cheese, Canadian bacon,
prosciutto and fresh parsley. Process until smooth but still somewhat
crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets
with mixture. You may buy pasta sheets or make then on your own, recipe
to follow.
Pasta Recipe
2 and one half cups all-purpose flour
One half cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press
Place both flours in a food processor and pulse together. Add eggs and
olive oil and pulse until a smooth dough ball forms. Place dough ball
on a lightly floured surface and knead for several minutes. Separate
dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30
minutes. Remove one part of the dough at a time and knead slightly.
Flatten out and fold into a rectangle and start through a pasta press.
Start on the highest setting and run the pasta through several times,
then switch to the next setting and run through only once, ending with
the next to last setting. You should end up with a long sheet of pasta
that is approximately 4 inches wide and several feet long. Cut the
pasta into 5 inch sheets. Place pasta sheets in boiling water for only
a couple of minutes (fresh past cooks very fast). Place cooked pasta
sheets in cold water to stop cooking process. Remove and pat dry before
filling.
If you a using dry pasta, cook according to manufacturer's instructions
and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each
sheet and roll up. Place the marinara sauce along the bottom of a 13 x
9 inch baking dish and place each filled cannelloni seam side down in
the pan. You may need two pans because this recipe makes a lot.
Sprinkle with grated Parmesan cheese and bake at 375 for about 20
minutes or until cheese is bubbly and golden brown.
The Skinny: With the filling, use the leanest beef (or buffalo) you can
find and your favorite egg substitute. I would not use egg substitute
if you are making your own pasta.
AUNT CHILADA'S CLASSIC SANGRIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Juice of 4 oranges
1 1/2 tablespoons sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
Juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
Orange and lemon slices for garnish
Stir the orange juice and sugar until the sugar is completely
dissolved. Pour the wine into a large bowl along with a handful of ice
cubes. Add the orange juice, fruit zests and lemon juice to the wine.
Transfer to a pitcher and then add the soda water. Garnish with mint
leaves and fruit slices. Serve at once.
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
LENTIL & WILD RICE LOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 C water
1 1/2 T soy sauce, divided
3/4 C dry brown lentils
1 C cooked wild rice
1/2 C oat bran
1/2 C minced celery
1/2 C chopped walnuts
2 cloves garlic, minced
2 tsp. onion powder
1/2 tsp. curry powder
1/2 tsp. dill
1/2 tsp. fennel
1/2 tsp. pepper
1/2 tsp. sage
Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 3/4
tablespoon soy sauce and the lentils. Reduce heat and simmer for 30
minutes or until lentils are tender. Do not drain. Stir the lentil
mixture in a large bowl with the remaining ingredients. Mix well -- the
lentils will break down. Place in a lightly greased loaf pan. Brush top
of loaf with remaining soy sauce. Bake for about 45 - 60 minutes or
until crisp on the outside. Let stand for 10 minutes before slicing and
serving.
Source: FabulousFoods.com
PAPITAS CON CHILE
(Potatoes with Chile)
~Shared by Johnny, LA
INGREDIENTS:
3 tablespoons butter
3 tablespoons olive oil
3 pounds potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons water
5 cloves garlic
1/4 cup chilepin chiles
1 cup water
1/2 teaspoon salt
PREPARATION:
Heat the butter and olive oil in a large skillet and add the diced
potatoes. Toss and turn the potatoes with a spatula for 1 minute.
Reduce heat to a simmer, add 3 tablespoons of water, and cook the
potatoes at low heat while you make the chile sauce.
Place the garlic, chiles, 1 cup water, and salt in a blender and puree
thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15
minutes, or until potatoes are tender.
Got a sinus problem - never fear - after this one - you might not even
have any nasal passages.
ROSEMARY BISCUITS
~Shared by Barb C., Chula Vista, CA
Ingredients
3 ounces reduced-fat cream cheese, cubed
1 3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
2 teaspoons minced fresh rosemary
Directions
1. In a large bowl, cut cream cheese into biscuit mix until crumbly.
Stir in milk and rosemary just until moistened. Turn dough onto a
lightly floured surface; knead 10 times. Roll out into a 6-in. square.
Cut into for 3-in. squares; cut each square diagonally in half. Place
on a baking sheet coated with nonstick cooking spray. Bake at 400
degrees F for 10-12 minutes or until golden brown. Serve warm.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
BOURBON CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
35 min;15 min prep
Serves 4
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed
and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.
Source: Recipezaar
STUFFED-CRUST LEMON LAYER PIE
~Shared by Marilyn, Canton, OH
This State Fair Pie Contest winner boasts an almond-filled crust
beneath luscious layers of lemon filling.
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1/4 cup toasted sliced almonds
1/4 cup granulated sugar
Filling (first layer)
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color
Filling (second layer)
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 1/2 cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
Garnish
1/2 cup powdered sugar
4 oz mascarpone cheese
1 cup whipping cream
DIRECTIONS
Heat oven to 350°F. Unroll 1 pie crust in ungreased 9-inch pie plate.
Press firmly against side and bottom. In food processor, crumble almond
paste; add almonds and 1/4 cup granulated sugar. Cover; process 1
minute. Spread in crust-lined pie plate. Top with second crust; press
down. Crimp edges together. Prick crust several times with fork. Bake
about 30 minutes or until golden brown.
In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch
and salt with wire whisk. Beat in cold water and lemon juice. Add egg
yolks; beat until smooth. Add butter; gradually stir in boiling water.
Heat to boiling over medium heat, stirring constantly. Boil 2 minutes.
Remove from heat; add lemon extract, lemon peel and food color. Cover
surface with plastic wrap. Cool 30 minutes. Pour into pie plate.
Refrigerate 30 minutes.
Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream
cheese with electric mixer on medium speed until smooth. Beat
in milk until well blended. Add pudding; beat 2 minutes longer or until
thickened. Pour into pie plate.
In medium bowl, beat garnish ingredients with electric mixer on high
speed about 2 minutes or until stiff peaks form. Place mixture in
decorating bag fitted with star tip. Decorate top of pie as desired.
Cover and refrigerate any remaining pie.
Yield: 8 servings
CHICKEN 'N' CORN BREAD BAKE
~Shared by Treva, NC
Here's southern comfort food at its best! This casserole is delicious
made with chicken or turkey.
PREP 25 min. COOK 25 min. TOTAL 50 min.
2 & 1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4 & 1/2 cups corn bread stuffing mix, divided (I use Pepperidge
Farm)
4 cups cubed cooked chicken
1 & 1/2 cups (12 ounces) sour cream
1 can (10 & 3/4 ounces) condensed cream of chicken soup,
undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed
cranberry sauce (optional)
In a large saucepan, combine the broth, onion, celery and pepper. Bring
to a boil. Reduce heat; cover and simmer for 5-6 minutes or until
vegetables are tender. Stir in 4 cups stuffing mix. Transfer to a
greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl,
combine the sour cream, soup and green onions. Spread over chicken.
Sprinkle with remaining stuffing mix; dot with butter. Bake, uncovered,
for 325° for 25-30 minutes or until heated through.
Yield: 8 servings.
Nutrition Facts One serving: 1 cup Calories: 441 Fat: 22 g Saturated
Fat: 11 g
Cholesterol: 111 mg Sodium: 1202 mg Carbohydrate: 29 g Fiber: 2 g
Protein: 27 g
Source: Country Woman
SLICE OF HEAVEN SPICE CAKE
~Shared by Linda H., Rosharon, TX
1 box spice cake mix
1 can (21 oz.) LUCKY LEAF Apple Pie Filling
1/3 cup Musselman’s Apple Butter
3 large eggs
1 package (8 oz.) cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 Tbsp. Musselman’s Apple Butter
Preheat oven to 350 degrees. Grease pan.
Cake: Combine dry cake mix with can of apple pie filling, apple butter,
and eggs (do not add oil or water). Stir well. Bake for the amount of
time directed on box of cake mix. Reference cake mix box for
appropriate pan size.and baking times. Cool cake.
Icing: Blend cream cheese, butter, confectionery sugar and 4 Tbsp of
Apple Butter until smooth. Spread icing on cooled cake.
Servings: 10-16
Source: Lucky Leaf
SPINACH CAESAR SALAD
~Shared by Jim D., WA
6 cups baby spinach, washed and patted dry
1 clove garlic
Two thirds cup freshly grated Parmesan cheese
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
One quarter cup olive oil
One half tsp. fresh ground pepper
Salt and pepper to taste
Croutons
Rub the garlic clove along the inside of a wooden bowl and discard
clove. Place spinach in bowl and sprinkle with cheese. Mix together
mustard, vinegar, oil and salt and pepper in a salad cruet and shake
well. Pour over spinach just before serving and toss. Sprinkle with
croutons and serve.
FLUFFY CHEESECAKE DESSERT
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 cups miniature marshmallows
1/3 cup orange juice
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
2 1/2 cups crushed vanilla wafers
1/2 cup butter or margarine, melted
In a large microwave-safe bowl, combine marshmallows and orange juice.
Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth.
In a mixing bowl, beat cream cheese. Add marshmallow mixture; beat just
until smooth. Fold in whipped topping.
Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press
remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. pan. Spoon
cream cheese filling over crust. Sprinkle with reserved crumbs. Cover
and refrigerate for 1 hour or until set. Store in the refrigerator.
DOC'S FRUIT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This was one of my Dad's specialties, and he made them in September or
October so they would have plenty of time to age and mellow out. It was
a ritual to open them all up every couple weeks and pour in a little
more sweet sherry, brandy or rum. The finished fruitcake is very dark,
rich and sweet, almost more like a fruit candy than the usual
fruitcake. These are the kind of fruitcakes that are eaten, and
appreciated. The recipe below makes half a dozen or so individual
fruitcakes, and can easily be doubled or tripled.
To start the fruitcakes, take a large mixing bowl. In it, mix together
well:
1 pound crushed graham crackers
1 pound raisins
1 pint mixed candied fruit
4 cups walnuts, pecans or other such nuts, roughly chopped
Then, in a saucepan add:
3/4 cup milk
Scald gently and stir in:
1 pound marshmallows
Mix till smooth, then dribble into the graham cracker mixture, mixing
gently but well until the marshmallow and milk is evenly distributed
throughout. Next, line your mold with a sheet of plastic wrap. Small
loaf pans, bowl or decorative aspic molds all work well. Pack the
fruitcake mix firmly into the mold. If you like, you can decorate the
bottom of the mold, (which will be the top of the fruitcake), with
glace fruit and/or a few whole nut meats before you add the fruitcake
mix. Next, bring up the plastic wrap around the cake to make an
airtight seal.
Do the same with the rest of the fruitcake mix. When you are done you
should have a half dozen or so individual fruitcakes. Now wrap each
fruitcake in a layer of freezer wrap or heavy aluminum foil and seal.
Store the fruitcakes in a cool dark place that is safe from vermin.
Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of
sweet sherry, rum, brandy or whiskey, and reseal. These are best after
they have had a chance to age for at least a couple months, and as long
as six to eight months of age is
BEEF 'N' GRAVY ON POTATOES
~Shared by Johnny, LA
3 medium potatoes, peeled and cut into 1-inch cubes
1/3 cup water
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 envelope brown gravy mix
1/4 cup milk
3 tablespoons butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Place potatoes in water cook until potatoes are tender. Meanwhile, in a
large skillet, cook beef over medium heat until no longer pink; drain.
Stir in garlic powder and onion powder.
Prepare gravy according to package directions. Place the potatoes in a
large bowl; add the milk, butter, salt and pepper. Beat on medium speed
until smooth. Serve beef and gravy over mashed potatoes.
Instead of using a gravy mix, you can make a roux and make your own
fresh made gravy.
EVANGELINE'S STUFFED CRABS
~Shared by Barb C., Chula Vista, CA
Ingredients:
4 lbs. Crab meat (2 special & 2 claw)
1 stick butter or margarine
Parsley (About 1/4 cup, chopped or 1 tbl)
Green onions, finely chopped (about 1/4 cup)
Onions, finely chopped (about 1/4 cup)
Celery, finely chopped (about 1/4 cup)
Bread crumbs (day old bread or French bread)
Milk
Lea & Perrin Worcestershire (1 tbl or to taste)
Pepper (1/8 tea.)
Tabasco (dash)
Fish fry mix
Cooking Instructions:
Saute vegetables in melted butter.
Add to rest of mixture and form into crab shells.
Deep fry. (1 egg into this mixture is optional.)
Yields: about 20 stuffed crabs
May use as stuffing for fish...or placed in a buttered casserole dish
and baked!
Source: LilBitsofThisnThat-PSP@yahoogroups.com
PASTA WITH HOT SAUSAGE SAUCE
~Shared by Treva, NC
"If you like sausage, you'll love this thick, meaty sauce! Try sweet
Italian sausage for a less spicy version."
1 pound hot Italian sausage, casings removed
2/3 cup red onion, diced
3 cloves garlic, minced
1 tablespoon minced capers
1 (28 ounce) can whole peeled tomatoes, mashed, liquid reserved
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
Salt to taste
1 (16 ounce) package dry ziti pasta
1/2 cup grated Romano cheese
In a skillet over medium heat, cook the sausage until evenly brown.
Mix the red onion, garlic, and capers into the skillet, and cook until
onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes,
tomato sauce, and red wine. Season with basil, parsley, oregano, red
pepper, black pepper, and salt. Bring to a boil, and reduce heat to
low. Simmer 45 minutes, stirring occasionally, until thickened.
Bring a large pot of lightly salted water to a boil. Place the ziti in
the pot, cook 10 minutes, until al dente, and drain.
Serve the sauce mixture over the cooked pasta. Top with Romano cheese.
PORK TACOS
~Shared by Jim D., WA
Active Time: 3 Hours
Total Time: 3 Hours
8 servings
Pork tacos with feta, avocado, cilantro and a tomatillo salsa
INGREDIENTS
2 pounds boneless pork chops
6-8 corn tortillas
1 can of chipotle peppers in adobo sauce (take out seeds)
fresh cilantro
2 cans of tomatillos (drained)
4 cloves of fresh garlic
1/4 cup of lime juice
1 cup of feta cheese
2 fresh avocados
small red onion
salt (to taste)
pepper (to taste)
1 tbs cumin
sour cream
DIRECTIONS
Preheat oven to 350 degrees.
In a blender or food processor put tomatillos, chipotle peppers,
cilantro, garlic, onion, salt, pepper,lime juice and cumin. Blend until
combined.
Take pork chops and put into a baking dish. Pour the mixture from
blender onto the pork chops. Cover dish with aluminum foil and put into
preheated oven for about 3 hours. The longer the better.
Take out of the oven and let sit for about 15 minutes. Take pork out of
pan and slice for tacos. Put juices from pan into a small bowl and use
as salsa for your tacos.
Chop the cilantro, dice red onion, slice avocados and put onto a
serving plate. Put cheese in a separate dish.
Heat a skillet with a little olive oil and cook corn tortillas for a
few minutes on each side. Put onto a paper towel when done cooking.
Create your taco however you like and viola! Your ready to eat.
Source: Cooking.com
BLUE RIBBON DESSERT
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 c. melted butter
1 c. loosely packed light brown sugar
1 sm. pkg. coconut
1 c. chopped nuts
2 1/2 c. crushed corn flakes
1/2 gallon vanilla ice cream
Sanders hot fudge
Mix first 5 ingredients together. Spread half of mixture into 9 x 13
pan. Spread slightly thawed ice cream over top. Top with remaining
mixture and freeze overnight or longer.
When ready to serve, dribble warm hot fudge or Swiss chocolate on top.
(Sauce can be heated in microwave with lid removed.) Cut into squares.
CHINESE COUNTRY RIBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs, cut into individual
Hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic.
Position a broiler rack 6 inches from the source of the heat and
preheat the broiler. Broil the ribs, turning once, until browned. About
10 minutes.
Transfer the ribs to the slow cooker. Stir to coat the ribs with the
sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW.
Transfer the ribs to a platter and cover with aluminum foil to keep
warm. Skim the fat from the surface of the sauce. In a medium saucepan
bring the sauce to a simmer over a medium heat. Cook until reduced to
about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just
until thickened. Pour the sauce over ribs and serve immediately with
hot cooked rice.
SPICY PORK PO'BOYS
~Shared by Johnny, LA
1 1/2 pounds ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
Four 8-inch soft baguettes, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced
Hot sauce, for serving
Directions
Preheat a grill pan. In a large bowl, using your hands, mix the ground
pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2
teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the
pork into twelve 1/2-inch-thick patties. Grill the pork patties over
moderate heat, turning once, until they are cooked through, about 8
minutes total.
Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and
shallot and season with salt and pepper. Spread the mayonnaise on both
sides of the baguettes.
Place 3 pork patties on the bottom of each baguette and top with the
lettuce, tomato and a few splashes of hot sauce. Close the sandwiches
and serve.
SHRIMP CREOLE
~Shared by Barb C., Chula Vista, CA
Ingredients
4 tbsp butter
5 tbsp flour
1/2 c. Chopped onion
1/4 c. Chopped bell pepper
1/4 c. Chopped celery
2 tbsp chopped garlic
1 - 8 oz can tomato sauce
3 c. Water
Chopped parsley and onions tops
Salt, cayenne to taste
3 # fresh shrimp peeled and deveined
Melt butter, add flour and cook to a medium brown roux. Add onion,
celery, bell pepper, garlic and cook until tender. Add tomato sauce,
simmer about 5 minutes. Add water and seasoning, simmer 15 minutes. Add
shrimp and simmer 15-20 minutes, adjust seasoning, garnish with onion
tops and parsley, serve over fresh rice.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
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MINI SHEPHERD'S PIES WITH SQUASH TOPPING
~Shared by Treva, NC
In EatingWell’s take on Shepherd’s Pie, we replace the potato topping
with convenient, delicious frozen squash puree. And they’re baked in
individual ramekins to guarantee perfectly sized servings and help you
get it on the table fast.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and
cook, stirring, until beginning to soften, about 2 minutes. Reduce heat
to medium, stir in beef, flour and tomato paste, and cook, stirring,
until the beef is mostly browned, about 3 minutes. Add broth, scraping
up any browned bits with a wooden spoon. Bring to a boil and cook,
stirring occasionally, until the broth is the consistency of thick
gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4
teaspoon garlic powder; cook until the spinach is just wilted, about 1
minute. Remove from the heat.
3. Place squash in a fine-mesh sieve and gently press on it to extract
excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon
salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four
10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the
squash. Place the ramekins on a baking sheet.
4. Broil until heated through and bubbling around the edges, about 10
minutes. Sprinkle with cheese and broil until it is just melted, about
3 minutes more.
NUTRITION INFORMATION: Per serving: 336 calories; 13 g fat (5 g sat, 3
g mono); 70 mg cholesterol; 26 g carbohydrate; 29 g protein; 5 g fiber;
708 mg sodium; 421 mg potassium.
Nutrition bonus: Vitamin A (175% daily value), Vitamin C (50% dv), Zinc
(33% dv), Calcium (15% dv).
1 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 vegetable, 2 lean
meat, 1/2 fat
MAKE AHEAD TIP: Equipment: Four 10-ounce broiler-safe ramekins
This can also be made as a casserole dish.
Source: EatingWell Magazine
ASIAN GLAZED ROASTED PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
2 pork tenderloins, about 3/4 pound (360 g) each
1/2 cup (120 ml) canned low-sodium chicken broth
Marinade:
1 clove garlic, minced
1 teaspoon (5 ml) minced fresh ginger
2 scallions, white part only, minced
1 small Thai chile pepper or jalapeño, seeded and minced
1/3 cup (80 ml) fresh orange juice
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) grated lemon zest
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.25 ml) dark sesame oil
In a medium bowl, whisk together garlic, ginger, scallions,
chile pepper, orange juice, lemon juice, and lemon zest.
Whisk in olive oil and sesame oil. Pour mixture into a large
self-sealing plastic bag.
Add the tenderloins to the bag and seal. Let stand,
occasionally turning bag, for 30 minutes.
Preheat the oven to 400°F (200°C), Gas Mark 6.
Remove tenderloins from the marinade and place in a roasting
pan. Roast for 15 to 20 minutes, until an instant meat
thermometer registers 160°F.
Meanwhile, place marinade and broth in a small saucepan.
Bring to a boil. Reduce heat to medium and cook, stirring
occasionally, for 5 minutes.
To serve, thinly slice pork on the diagonal. Arrange slices
on a heated serving platter and nap with some of the sauce.
Serve immediately.
Per serving: 173 calories (36% calories from fat), 24 g
protein, 7 g total fat (1.8 g saturated fat), 3 g carbohydrate, 0
dietary fiber, 67 mg cholesterol, 52 mg sodium
Diabetic exchanges: 3 lean protein
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MOM'S CHICKEN CORDON BLEU
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 slices (2 ounces) deli ham, coarsely chopped
- 1/2 cup (2 ounces) shredded Swiss cheese
- 6 boneless, skinless chicken breast halves (about 1-1/2
pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian bread crumbs
- 1/8 teaspoon paprika
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 6-cup muffin tin with
nonstick cooking spray.
In a small bowl, combine the ham and cheese; mix well and set aside.
Between 2 pieces of wax paper, gently pound the chicken with a mallet
or rolling pin to 1/4-inch thickness. Season the chicken breasts with
salt and pepper, then place equal amounts of the ham and cheese mixture
in the center of each and roll up tightly, tucking in the sides as you
roll.
Place the rolls seam side down in the cups of the muffin tin. Sprinkle
with bread crumbs and paprika.
Bake for 25 to 30 minutes, or until no pink remains in the chicken and
its juices run clear. Serve immediately.
Nutritional Information Per Serving (1 breast half): Calories: 189,
Fat: 6 g, Cholesterol: 82 mg, Sodium: 412 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 0 g, Protein: 30 g Diabetic Exchanges: 4
Very Lean Meat, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
STEAMED MUSSELS IN TOMATO BROTH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 teaspoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 6 ripe plum tomatoes, cored and coarsely chopped
- 1 cup dry white wine
- 3 pounds mussels, scrubbed and debearded
- 2 teaspoons chopped fresh parsley
DIRECTIONS
Warm oil in a large pot with a tight-fitting lid over low heat. Add
garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes,
increase the heat to high and stir for 1 minute more. Pour in wine and
bring to a boil.
Add mussels, cover and steam, occasionally giving the pan a vigorous
shake, until all the mussels have opened, 3 to 4 minutes. Discard any
that do not open.
Transfer the mussels to a serving bowl. Spoon the broth over the
mussels and sprinkle with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 267,
Fat: 6 g, Cholesterol: 64 mg, Carbohydrate: 14 g, Protein: 28 g, Fiber:
1 g, Sodium: 427 mg
Diabetic Exchanges: 1 Vegetable, 6 Lean Meat
Source: The
Eating Well Diabetes Cookbook
VEGGIE DIPPERS
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 cup fat-free sour cream
- 1-1/2 tablespoons dried dill weed
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 2 teaspoons lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 2-1/2 cups cucumber slices
DIRECTIONS
Place all ingredients except cucumber slices in a small mixing bowl and
stir until well blended. Serve with cucumber slices.
Nutritional Information Per Serving (1/2 cup cucumbers plus 1/4 cup
dip): Calories: 84, Fat: 4 g, Cholesterol: 3 mg, Sodium: 319 mg,
Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
CURRIED CORN BISQUE
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 teaspoons canola oil
- 1 cup fresh or frozen chopped onions
- 1 tablespoon curry powder
- 1/2 teaspoon hot sauce, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 2 (16 ounce) packages frozen corn or 3 (10 ounce) boxes
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 cup "lite" coconut milk
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add onions and
cook, stirring occasionally, until soft, about 3 minutes.
Add curry powder, hot sauce, salt and pepper and stir to coat the
onions. Stir in corn, broth and water; increase the heat to high and
bring the mixture to boil.
Remove from the heat and puree in a blender or food processor (in
batches, if necessary) into a homogeneous mixture that still has some
texture. Pour the soup into a clean pot, add coconut milk and heat
through. Serve hot or cold.
Nutritional Information Per Serving (1 cup each): Calories: 138, Fat: 4
g, Cholesterol: 1 mg, Carbohydrate: 24 g, Protein: 5 g, Fiber: 3 g,
Sodium: 121 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Source: The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN KIEV
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Rich...Rich...Rich and oh so good!
INGREDIENTS:
2 whole boneless skinless chicken breasts
1/2 cup butter softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
1/2 cup all-purpose flour
salt
black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil
PREPARATION:
Cut each chicken breast in half; remove tendons. One at a time, place
breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in
middle of each flattened breast half (about 3 inches long). Chill 1/2
hour, until firm. Place a roll of butter on each breast half and fold
breast half around it, beginning with one long side, then short sides,
finishing with a long side -- like an envelope. Press edges together
and roll each piece as it is finished in a sheet of waxed paper. Chill
at least one hour while you finish with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon
water. Line up a plate with flour, a shallow dish with beaten egg, and
a plate with bread crumbs. One by one, roll each piece in flour to
coat, then dip in egg, coating completely, and roll in bread crumbs,
pressing crumbs into egg coating. Place chicken pieces on a tray and
refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces,
two at a time, in hot oil, until browned evenly and firm to the touch,
about five minutes.
SERVES 2
CRAB MELT
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 ounces cooked crabmeat, flaked
- 2 tablespoons chopped red bell pepper
- 1 medium green onion and top, thinly sliced
- 2 tablespoons fat-free mayonnaise
- 2 tablespoon fat-free sour cream
- 1/4 - 1/2 teaspoon dried dill weed
- 1-2 teaspoons lemon juice - Salt and pepper, to
taste
- 2 slices white, or whole wheat, bread
- 2 slices (3/4 ounce each) fat-free American cheese
DIRECTIONS
Mix crabmeat, red bell pepper, green onion, mayonnaise, sour cream, and
dill weed in small bowl; season to taste with lemon juice, salt, and
pepper. Spread on bread slices and top with cheese.
Bake at 400 degrees, or broil, until sandwiches are warm and cheese
melted.
Nutritional Information Per Serving (2 servings): Calories: 182, Fat: 2
g, Cholesterol: 56.7 mg, Sodium: 786 mg, Protein: 19.9 g, Carbohydrate:
20.4 g
Diabetic Exchanges: 1 Bread/Starch, 2 Meat
Source: 1,001
Delicious Desserts for People with Diabetes by Linda Eugene,
Sue Spitler, and Linda Yoakam
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHEESY ENCHILADA STACK
This hearty, one-dish meal features ground beef seasoned with Pace®
Enchilada Sauce, layered with tortillas, refried beans, green chiles
and cheese.
Note from Maggie: I added chopped jalapenos
in with the ground
beef, and served with sour cream and chopped cilantro. Next time I will
also add chopped ripe olives when serving.
Prep: 20 min - Cook: 50 min
1 lb. ground beef
1 jar (17.5 oz.) Pace® Enchilada Sauce
6 flour tortillas (10")
2 cups shredded Cheddar cheese
1 can (16 oz.) refried beans
2 cans (4 oz. each) green chiles, drained
Chopped green onions
COOK ground beef in skillet until browned. Pour off fat. Add 1/2 cup
enchilada sauce. Spray baking sheet with vegetable cooking spray.
PLACE 1 tortilla on baking sheet. Top with 1/3 of meat mixture and 1/4
cup cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 cup
enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top
with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Top with
remaining tortilla. Cover with foil.
BAKE at 400°F. for 40 min. or until hot. Uncover. Top with remaining
enchilada sauce, cheese and onions. Bake 5 min. Cut into wedges.
Makes 8 servings (not at my house!)
Source: Pace Foods
MARINATED CUCUMBERS AND TOMATOES
Prep: 15 min - Chill: 3 hr
2 large peeled or unpeeled cucumbers, cut into about 2x1/2-inch sticks
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/3 cup vegetable oil
1/3 cup lemon juice
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 clove garlic, finely chopped
Betty Crocker® Bac~Os® bacon flavor bits or chips
1. Arrange cucumbers, tomatoes and onion in 2-quart shallow glass or
plastic dish. Stir together remaining ingredients except bacon flavor
bits; pour over vegetables.
2. Cover and refrigerate at least 3 hours to blend flavors; sprinkle
with bacon flavor bits just before serving.
Makes 6 servings
Nutrition Info per 1 Serving: 150 calories (110 calories from fat); 12
g fat (2 g saturated); 0 mg cholesterol; 230 mg sodium; 9 g
carbohydrate (1 g dietary fiber); 2 g protein
Source: General Mills
WHITE PIZZA
2 cups shredded Mozzarella cheese
1/2 cup chopped onion
2 teaspoons McCormick California Style Blend Garlic Powder
1/2 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Oregano Leaves
Olive oil
2 tablespoons grated Parmesan cheese
Prepared pizza crust
Toss together Mozzarella cheese, onion, Garlic Powder, Basil Leaves,
and Oregano Leaves. Lightly brush top of pizza crust with olive oil.
Sprinkle cheese mixture over crust. Top with Parmesan cheese.
Bake according to pizza crust package directions.
Makes 1 pizza.
Source: McCormick
EASY STRAWBERRY-ORANGE SALAD
This refreshing fruit salad is a great addition to any meal.
Prep: 15 min - Chill: 4 hrs
2 (3-ounce) packages strawberry-flavored gelatin
2 cups boiling water
1 (10-ounce) package frozen lightly sweetened strawberries, thawed,
drained, reserve juice
1/3 cup orange juice
1 (11-ounce) can mandarin orange segments, drained
1/3 cup LAND O LAKES® Sour Cream
Place gelatin in large bowl. Add boiling water; stir until gelatin is
dissolved.
Combine reserved strawberry juice and orange juice in small bowl; stir
into gelatin. Reserve 1 tablespoon mixture; set aside.
Cover gelatin mixture; refrigerate until slightly thickened (1 to 2
hours). Gently stir in strawberries and orange segments. Pour into
gelatin mold, if desired. Cover; refrigerate until set (3 to 4 hours).
Meanwhile, combine sour cream and reserved 1 tablespoon strawberry
gelatin mixture in small bowl until well mixed. Cover; refrigerate
until serving time. Serve sour cream mixture with salad.
Makes 8 servings
Nutritional Info Per 1 Serving:
Calories 160, Fat 2 g, Cholesterol <5 mg, Sodium 55 mg,
Carbohydrates 34 g, Dietary Fiber 1 g, Protein 3 g
Source: Land O'Lakes
POTATO-BACON CASSEROLE
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) NESTLE CARNATION® Evaporated Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350°F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared
baking dish; repeat layers. Combine evaporated milk, egg and seasoned
salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes.
Let stand for 10 to 15 minutes before serving.
Source: Nestle
SESAME PORK STRIPS
1 tablespoon margarine or butter, melted
1 pound pork boneless top loin
1 1/4 cups Original Bisquick
1/3 cup sesame seed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons margarine or butter, melted
Sweet and sour sauce or mustard, if desired
Heat oven to 425 F. Spread 1 tablespoon melted margarine in rectangular
pan, 13x9x2 inches. Trim excess fat from pork; cut pork into 1/4-inch
slices. Cut slices into strips 1/4 inch wide.
Stir together Bisquick, sesame seed, salt, paprika and mustard. Beat
eggs and milk with fork. Dip pork strips into egg mixture; coat with
sesame seed mixture. Place pork strips in single layer in pan. Drizzle
2 tablespoons melted margarine over pork.
Bake uncovered 30 to 35 minutes or until brown and crisp. Serve with
sauce.
High Altitude (3500-6500 ft): Use jelly roll pan, 15 1/2x10 1/2x1 inch.
Makes 8 servings
Source: General Mills
CHILE RELLENO CASSEROLE
Love Chiles Rellenos but are short on time? This casserole has all of
the taste with very little of the work! It is delicious with a salad as
a hearty dinner, or as brunch, with plenty of juice and fresh tortillas.
1 1/2 cups (6 ounces) SARGENTO® Fancy Shredded Monterey Jack or
ChefStyle Shredded Mild Cheddar Cheese, divided
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
ORTEGA® Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions
PREHEAT oven to 325°F.
SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square
baking dish. Top with chiles and remaining cheese. Place flour in
medium bowl. Gradually add milk, stirring until smooth. Stir in eggs;
pour mixture over cheese.
BAKE for 45 to 50 minutes or until knife inserted in center comes out
clean. Cool in pan for 10 minutes.
SERVE with salsa and desired toppings.
Makes 8 servings
Source: Ortega
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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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