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A
to Z
Recipes
August 10, 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. Is it hot enough for ya? Whew! What a heat
wave... and no end in sight. I'm praying that a couple of
suspicious-looking spots in the Gulf don't become something more
threatening. We sure don't need a hurricane to blow through here,
knocking out the electricity for days, with temperatures over 100. So, rather
than curse the high temps, I think I'll just be grateful we have
electricity. And no hurricanes!
If you're ever hankering to get to know your fellow a2z'ers better,
visit the A
to Z Recipes QT Discussion Forum. Taking a peek is easy...
and no one will ever know you visited. Or jump right in and say
"howdy!" Just click on this link!
The current Monthly Theme topic is announced is "Party Favors"
that my son suggested. Trey
thought it would be fun if you all sent in some recipes you thought we
could prepare during our week in Las Vegas, as well as for entertaining
year round. 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 Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
Save up to 50% on GNC products at drugstore.com! Offers end 08.31.2010.
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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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LIFE'S TUG OF WAR
~Shared by Treva, NC
Life can seem ungrateful
and not always kind...
Life can pull at your heartstrings
and play with your mind...
Life can be blissful
and happy and free...
Life can put beauty
in the things that you see ...
Life can place challenges
right at your feet...
Life can make good
of the hardships we meet...
Life can overwhelm you
and make your head spin...
Life can reward those
determined to win...
Life can be hurtful
and not always fair...
Life can surround you
with people who care ...
Life clearly does offer
its ups and its downs...
Life's days can bring you
both smiles and frowns...
Life teaches us to take
the good with the bad...
Life is a mixture
of happy and sad...
SO...
Take the life that you have
and give it your best...
Think positive be happy
let God do the rest...
Take the challenges that life
has laid at your feet...
Take pride and be thankful
for each one you meet...
To yourself give forgiveness
if you stumble and fall...
Take each day that is dealt you
and give it your all...
Take the love that you're given
and return it with care...
Have faith that when needed
it will always be there...
Take time to find the beauty
in the things that you see...
Take life's simple pleasures
let them set your heart free...
The idea here is simply
to even the score...
As you are met and faced with
Life's Tug of War.
~Dr. James Robert Rowe-Loy
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Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GARLIC FACTS
~Shared by Luanne, FL
"Garlic -- an ageless ingredient with no boundaries -- It's history in
cooking and in medicinal remedies spans throughout the world from
Egypt, Greece and Rome, to Europe and the Orient."
Approximately 90 percent of the garlic grown in the United States is
grown in California.
"Egyptian slaves built the pyramids on a diet of garlic, bread and
water."
GARDEN TIP: The next time aphids are attacking your roses try
spraying them with a mixture of crushed garlic and water...watch them
drop.
GARLIC IN SPACE -- When the French joined a Soviet space mission in
late 1986, their menus caused an international stir. The French would
not go into space without garlic and apparently the ventilation system
couldn't dispel the aromas quickly enough for Soviet spacemen--which
led to some interesting diplomatic talks.
What Is Garlic
Garlic (Allium Sativum) is a member of the Amaryllis family
(Amaryllidaceae), which also includes leeks, onions, and shallots. It
is a perennial with an underground bulb (head) composed of pungent
bulblets commonly called cloves.
The pungent flavor of garlic is caused by a chemical reaction which
occurs when the garlic cells are broken. The flavor is most intense
shortly after cutting or chopping. This chemical reaction cannot occur
after garlic is cooked, which is why smoked garlic is sweet and nutty
rather than pungent.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "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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~Shared by Rusty, Leesburg, FL
Finally, a true map of Florida that explains this weird, but wonderful
state. Those of you who live in Florida will recognize it, and those
who don’t have been warned !!!
You know you're a Floridian if....
** Socks are only for bowling.
** You never use an umbrella because the rain will be over in
five minutes.
** A good parking place has nothing to do with distance from
the store, but everything to do with shade.
** Your winter coat is made of denim.
** You can tell the difference between fire ant bites and
mosquito bites.
** You're younger than thirty but some of your friends are
over 65.
** Anything under 70 degrees is chilly.
** You've driven through Yeehaw Junction.
** You know that no other grocery store can compare to
Publix.
** Every other house in your neighborhood had blue roofs in
2004-2005.
** You know that anything under a Category 3 just isn't worth
waking up for.
** You dread love bug season.
** You are on a first name basis with the Hurricane list.
They aren't Hurricane Charley or Hurricane Frances. You know them as
Andrew, Charley, Frances, Ivan, Jeanne &
Wilma...Irene...Cheryl...Rita Mary..Alison ......
** You know what a snowbird is and when they'll leave.
** Roaches the size of bulldogs don't bother you.
** You think a six-foot alligator is actually pretty average.
** 'Down South' means Key West.
** Flip-flops are everyday wear. Shoes are for business
meetings and church, but you HAVE worn flip flops to church before.
** You have a drawer full of bathing suits, and one
sweatshirt.
** You get annoyed at the tourists who feed seagulls,
squirrels, 'gators, 'coons, 'possoms, and any other 'cute' native
critter.
** A mountain is any hill 100 feet above sea level.
** You know the four seasons really are: Hurricane season,
love bug season, tourist season and
summer.
** You've hosted a hurricane party.
** You've slept through more than one hurricane.
** You know how to pronounce Okeechobee, Kissimmee, Micanopy,
Withlacoochee, Thonotosassa, Sopchoppy, Wewahitchka, Myakka,
Econlockhatchee, etc., etc.
** You understand why it's better to have a friend with a
boat than have a boat yourself.
** You were 25 when you first met someone who couldn't swim.
** You've worn shorts and used the A/C on Christmas and New
Years.
** You recognize Miami-Dade as 'Northern Cuba'
You not only forward this but you understand it!!
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:
ZUCCHINI CHEESE DROP BISCUITS
~Shared by Luanne, FL
Ingredients:
Crisco® Original No-Stick Cooking Spray
2 cups Martha White® All-Purpose Flour
1 tablespoon baking powder
3/4 teaspoon salt
Ground red pepper to taste
1 cup shredded sharp Cheddar cheese
2/3 cup milk
1/4 cup butter, melted
3/4 cup shredded zucchini
Preparation Directions:
1. HEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.
2. COMBINE flour, baking powder, salt and red pepper in medium bowl.
Stir in cheese. Blend milk, melted butter and zucchini in small bowl.
Stir zucchini mixture into flour mixture just until evenly moistened.
Drop by heaping tablespoonfuls on prepared baking sheet.
3. BAKE 12 to 15 minutes or until golden brown. Serve warm.
Source: Martha White
DOROTHY'S SEAFOOD LASAGNA
~Shared by Doe, Oliver, B.C., Canada
1/2 C butter
1 sm onion
3/4 LB Mshrms sliced
1/2 C dry white wine
1/3 C flour
1 TBSP @ CHPD fresh chives, parsley, & sw basil or 1 tsp dried
3/4 TSP salt
1/4 TSP pepper
1/4 TSP nutmeg
2 C light cream
2 C chicken stock
9 lasagna noodles
1 LB shrimp cooked
1/4 LB crab cooked
1 LB qaurtered & cooked
3/4 C Swiss cheese, grated
1/3 C Parmesan cheese, grated
In lg saucepan melt 1/4c of the butter, add onion & cook over
med heat til soft. Add mshrms & saute 5 mins. Pour in wine over
mshrm mix & sprinkle with herbs. Simmer, reducing liquid until
liquid has evaporated.
Remove from pan & set aside, it will be of porridge
consistency.
In saucepan melt remaining butter, add flour & cook 1 min,
season with salt, pepper & nutmeg. Slowly pour in cream
& chicken stock, stirring constantly. Continue stirring over
med heat until sauce comes to a boil & is thickened. Simmer for
2 mins. Add mshrm wine mix to cream sauce. Set aside. Meanwhile in lg
pot cook pasta 10 mins & set aside.
In bowl combine seafood mixing gently. In greased 13x9 baking dish,
spread a thin layer of sauce. Arrange 1/3 of the noodles in an even
layer over sauce.
Spread 1/3 of the seafood over noodles & 1/3 of the remaining
sauce over seafood,cover with 1/3 of the Swiss cheese. Repeat layers 2
more times, ending with Swi cheese. Sprinkle top with parmesan. If made
ahead, cover & chill. Bake uncovered at 350 for 40-50 mins.or
until hot & bubbly. Let stand for 10 mins before cutting.
BORDELAISE SAUCE WITH MUSHROOMS - FRANCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the
garlic and shallot, and cook until the shallot has softened and turned
translucent, about 3 minutes. Add the remaining 3 tablespoons of
butter, then stir in the mushrooms once the butter has melted. Cook and
stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the
bay leaf and thyme, and bring to a simmer over medium-high heat. Once
simmering, season to taste with salt and pepper, reduce the heat to
medium-low, and continue to cook, uncovered until the sauce reduces
slightly, about 30 minutes. Dissolve the cornstarch in the cold water,
and stir into the simmering sauce until thickened. Remove the bay leaf
before serving.
OATMEAL-WALNUT COOKIES
~Shared by Treva, NC
You can make these ahead of time and store them in an airtight
container, but they're best served warm.
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray
Preheat oven to 350º.
Place first 5 ingredients in a large bowl. Beat with a mixer at medium
speed until well blended. Lightly spoon flour into a dry measuring cup;
level with a knife. Add flour, oats, and salt to egg mixture; beat
well. Stir in raisins and walnuts.
Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet
coated with cooking spray. Bake at 350º for 12 minutes or until lightly
browned. Remove from oven; let stand 2 minutes. Remove cookies from
baking sheet; serve warm.
Yield: 2 dozen (serving size: 1 cookie)
CALORIES 109 (28% from fat); FAT 3.4g (sat 1.4g,mono 0.9g,poly 0.9g);
IRON 0.7mg; CHOLESTEROL 14mg; CALCIUM 12mg; CARBOHYDRATE 18.3g; SODIUM
24mg; PROTEIN 2.1g; FIBER 1.1g
Source: Cooking Light, JANUARY 2004
PUGET SOUND CHOWDER
~Shared by Jim D., WA
1/4 C Bacon, chopped
2 tbsp Butter
1/2 C Onion, chopped
1/2 C Celery, chopped
2 C Raw potatoes, peeled and diced
1 clove Garlic, minced
1 C Broth or fish stock Mussels removed from shells
11/2 lbs White fish (firm)
11/2 C Half and half
1/4 lb Shrimp or/and crab
dash Saffron, cayenne, turmeric, thyme--chopped, parsley--chopped
Sautè bacon in butter, onion, celery and garlic 4 minutes or until
crisp. Add 2 cups liquid (broth plus water if necessary) and
simmer 15 minutes. Add fish and simmer 5 minutes. Add
half and half, mussels, crab and white fish cut in small pieces. Simmer
gently 5 minutes (Do NOT Boil). Season with seasonings.
To steam mussels:
2 C Water
1/2 C White wine
2 slices Lemon and onion
Parsley, chopped
pinch Thyme
Steam until open. Remove from shells. Reserve liquid for soup.
SWEET ONION PIE
~Shared by Johnny, LA
From Marcelle Bienvenu.
Makes 6 servings
1 (9-inch) pie pastry
6 slices bacon
2 ½ cups chopped sweet onions
1 cup shredded sharp Cheddar cheese
4 large eggs
1 (13-ounce) can evaporated milk
½ teaspoon salt
½ teaspoon paprika
1/8 teaspoon hot sauce
Line a 9-inch pie plate with the pastry. Prick the bottom and sides
with a fork. Bake at 400 degrees for 3 minutes. Remove from the oven
and prick the pastry again. Return to the oven and bake until it is
lightly brown. Remove and cool.
Reduce the oven temperature to 325 degrees.
In a skillet, fry the bacon until crisp. Remove the bacon and reserve 2
tablespoons of the drippings in the skillet. Crumble the bacon and set
aside. Cook the onions in the drippings over medium heat, stirring
until soft and lightly golden, 6 to 8 minutes. Drain on paper towels
and spoon into the pie shell. Sprinkle with the bacon and cheese.
In a mixing bowl, beat the eggs, then add the milk, salt, paprika and
hot sauce. Mix well. Pour into the pie shell over the onion mixture.
Bake until the mixture sets, about 1 hour. Remove and let stand for
about 5 minutes before slicing the pie
PUMPKIN CRUNCH DESSERT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 eggs, slightly beaten
1 - 16 oz. can of pumpkin
3/4 c. sugar
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 - 13 oz. can evaporated milk
Mix all together and put in a glass 9/13" Pyrex dish. Soften 1 stick
margarine and mix into 1 package of yellow cake mix until crumbly.
Sprinkle over pumpkin mixture. Bake at 350 degrees for 50
minutes. Top with whipped cream.
BLUEBERRY OATMEAL BARS
(with Spinach)
~Shared by Linda H., Rosharon, TX
Makes 12 bars
Crunchy and sweet, but full of spinach! Let the bars cool completely
before serving so that the taste of the spinach has a chance to
disappear completely.
Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder,
salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two
knives until the mixture resembles coarse meal and is no longer
powdery. Do not over mix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the
pan. Bake until lightly browned at the edges (but not fully baked), 13
to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then
sprinkle with reserved oat mixture. Bake until topping is slightly
browned, 20 to 25 minutes. Set the pan on a rack to cool completely
before cutting into 12 bars.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
BREAD PUDDING
~Shared by Barb C., Chula Vista, CA
You must try this easy-to-make, delicious bread pudding! You'll love
it!
7 slices of bread (broken in small pieces
1 stick melted butter
8 eggs
1 1/2 cups sugar
1 can evaporated milk
1 1/2 teaspoon vanilla
Mix all ingredients together in large bowl. Pour in glass pan and place
pan in water in oven. Cook at 350 degrees for about 1 hour.
SAUCE FOR BREAD PUDDING
1 box powdered sugar
1/2 teaspoon vanilla
1 teaspoon rum flavoring
1 1/2 stick melted butter
Milk (added to make sauce thin)
Mix sugar, vanilla, rum and melted butter well. Add milk as needed
serve over hot bread pudding.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
SCALLOPS IN HERB BUTTER SAUCE
~Shared by Larry Holmes, Toronto, Canada
24 scallops
salt and freshly ground pepper
1 tablespoon plus ¼ cup unsalted butter
1 tablespoon vegetable oil
½ cup white wine
1 tablespoon whipping cream
¼ cup chopped chives
3 tablespoon chopped parsley
1 teaspoon chopped thyme leaves
Preheat oven to 300 degrees F.
Pat dry scallops and season with salt and pepper. In a large
frying pan heater 1 tablespoon of the butter and the oil over high
heat. Add the scallops and cook for a 2 minutes. Turn the scallops and
cook for another 2 minutes or until opaque in the center.
Transfer scallops into a small heatproof dish and hold in a warming
oven.
Add white wine to pan and bring to a boil scraping any browned bit from
the bottom of the pan. Continue to boil until the wine is
reduced by half. Cut the remaining butter into cubes. Whisk
the whipping cream into the reduced wine and then gradually whisk in
the butter. Add all the chopped herbs, stir to mix and then
check the seasoning. Spoon the sauce over the scallops and serve
immediately.
Serves 6.
GIRL SCOUT COOKIE FROM 1917
~Shared by Rusty, Leesburg, FL
1 cup butter
1 cup sugar (plus additional amount for topping)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk,
vanilla, flour, salt, and baking powder. Refrigerate for at least 1
hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top,
if desired. Bake in a quick oven (375°) for approximately 8 to 10
minutes or until the edges begin to brown.
Makes six- to seven-dozen cookies.
CAROLINA CRAB CAKES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 egg lightly beaten
1/2 C. soft bread crumbs
1/4 C. mayonnaise
1 t. grated onion
1/2 t. minced fresh parsley
1/2 t. Worcestershire sauce
1/8 t. seafood seasoning
1/8 t. ground mustard
dash pepper
dash hot pepper sauce
1 (6 oz) can crabmeat, drained, flaked and cartilage removed
1 T. canola oil
Mustard Sauce:
2 T. mayonnaise
2 T. sour cream
1 T. Dijon mustard
1/2 t. lemon juice
1/2 t. Worcestershire sauce
In a small bowl combine the first 10 ingredients. Fold in
crab. Refrigerate for 30 minutes. Meanwhile combine
the sauce ingredients. In a large skillet heat oil over
medium heat. Drop crab mixture by 1/4 cupfuls into the pan;
cook for 3-5 minutes on each side or until golden brown.
Serve with sauce.
CHOCOLATE & PEANUT BUTTER RIBBON
DESSERT
~Shared by Treva, NC
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. Butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. Vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix
cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf
pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer
on medium speed until well blended. Gently stir in 3 cups of the
whipped topping. Spoon 1/2 cup of the cream cheese mixture into small
bowl. Stir in melted chocolate until well blended; set aside. Spoon
half of the remaining cream cheese mixture over crust. Top evenly with
chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil,
then re-invert onto serving platter so that crumb layer is on bottom.
Coarsely break the remaining 4 cookies. Top dessert with remaining
whipping topping and cookies.
MEXICAN BEAN BARLEY SOUP
~Shared by Jim D., WA
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp. vegetable oil
1 medium turnip, peeled and diced
1 medium carrot, diced
2 tbsp. finely chopped jalapeno pepper
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
3 cans (14-1/2 oz. each) vegetable broth
2 cups cooked barley
1 can (15 oz.) pinto beans, rinsed and drained
2 tsp. lemon juice
In a large saucepan, saute onions and garlic in oil until
tender. Add the turnip, carrot and jalapeno; cook and stir
until tender. Add cumin and coriander; cook and stir for 2
minutes. Add broth. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes. Add the barley,
beans and lemon juice. Simmer, uncovered, 10 - 15 minutes
longer or until soup thickens slightly.
Yield: 7 servings
Source: Country Woman - May/June 2002
CHIQUI'S TURTLE COOKIES N'ORLEANS STYLE
~Shared by Johnny, LA
A local cooking teacher shares: Chiqui Collier, who teaches at The New
Orleans Cooking Experience, shares her recipe.
Makes 36 cookies
3 cups sifted all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons water
2 lightly beaten egg whites
2 cups coarsely chopped pecans
Line two cookie sheets with parchment paper. Preheat oven to 375
degrees.
Sift together flour and salt.
In another bowl, cream together the brown sugar and soft butter until
light and fluffy, about three minutes. Blend in egg yolks, vanilla and
water. Add the dry ingredients and mix well.
Place egg whites in a shallow bowl and chopped pecans in another bowl.
Using a 1-inch cookie scoop, form 1-inch balls of dough, flattening
slightly on one side. Dip the flattened side in the egg whites, then
into the pecans.
Place nut-side-up on prepared baking sheets, about 1 1/2 inches apart.
Press down lightly on the cookie, being careful not to crack the dough
balls.
Bake for seven minutes. Reverse pans and continue baking eight more
minutes. Remove from oven and let cookies cool on racks.
When cookies are completely cool, cover with mounds of chocolate icing.
Chocolate Icing
¼ teaspoon salt
6 tablespoons unsweetened Hershey's cocoa
1 pound confectioner's sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup (or more) milk or cream
Place salt, cocoa and confectioner's sugar in a food processor. Blend
well. Add remaining ingredients and blend until well combined and
fluffy.
Place icing in a pastry bag fitted with a large plain tip. Top each
cooled cookie with a generous dollop of icing.
Store in a covered cake box.
CROCKPOT SUGARED NUTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. walnut pieces or pecans
1/2 cup unsalted butter, melted
1/2 cup confectioners' sugar
1 1/2 tsps. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1. Stir walnuts or pecans and butter in a 3 1/2-quart slow cooker until
nuts are coated. Add confectioners' sugar, stirring to coat evenly.
2. Cover and slow cook on High for 15 minutes. Reduce heat to Low and
slow cook, uncovered, stirring occasionally, until all nuts are coated
with a crisp glaze, about 2 hours.
3. Remove nuts to a serving bowl. In a small bowl, combine cinnamon,
ginger, allspice and cloves. Sift the spices over the nuts, stirring to
coat evenly.
4. Cool nuts completely before serving.
Makes 4 cups
PUMPKIN RISOTTO
~Shared by Linda H., Rosharon, TX
Servings: 6
"This creamy risotto with pumpkin is seasoned with thyme and parmesan
for a perfect side dish on a chilly evening."
4 cups hot water
1/2 cup dry white wine
4 teaspoons MAGGI® Instant Chicken Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped fresh sage leaves
1/2 cup BUITONI® Refrigerated Freshly
Shredded Parmesan Cheese
1 tablespoon butter
Ground black pepper to taste
Combine water, wine and bouillon in large measuring cup; set aside.
Heat oil in large, nonstick skillet over medium-high heat. Add onion
and garlic; cook, stirring occasionally, for 4 minutes or until onion
is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir
in pumpkin and thyme.
Stir in 1 cup broth mixture. Reduce heat to medium; continue adding
broth mixture, 1 cup at a time, allowing each addition to be absorbed
before adding more broth. Rice should be tender but firm to the bite
and mixture should be creamy. This should take 20 to 25 minutes. Stir
in cheese and butter until melted. Season with pepper.
Source: Allrecipes.com
CHOCOLATE TOFFEE TRIFLE
~Shared by Larry J., Spring Hill, TN
Need I say more?
INGREDIENTS:
1 (2-layer) package devil's food cake mix or brownie mix
6 ounces Heath bars, frozen
1-1/2 cups milk
1/2 cup Kahlua
16 ounces whipped topping
1 (4-ounce) package chocolate instant pudding mix
TO PREPARE:
Prepare and bake the cake mix using the package directions for a 9 X
13-inch cake pan. Let stand until cool. Cut the
cake into 1-inch cubes. Place the unwrapped candy bars in a
sealable heavy-duty plastic bag. Seal the bag and crush the
candy bars with a hammer. Combine the milk, Kahlua and
pudding mix in a mixing bowl and beat until thick.
To assemble, layer the cake, pudding mixture, whipped topping and
crushed candy bars 1/2 at a time in a large glass bowl.
Chill, covered, for 8 to 12 hours before serving.
SERVES: 8 - 10
Source: "At
Your Service: Southern Recipes, Places and Traditions" by
Patton Howell and Junior League of Gwinnett North Fulton
7 INGREDIENT CHILI
~Shared by Leasa, IA
Another keeper and healthy too! Yep, I'm thinking
camping..lol!
2 lbs ground turkey
1 large onion, chpd, about 1 cup
2 T chili powder
1/2 t ground cumin
3 1/2 C low sodium V-8 juice
1 small green pepper, chpd, about 1/2 cup
2 cans red kidney beans, rinsed and drained
Cook the turkey, onion, chili powder and cumin in a 4 quart saucepan
until turkey is well browned, stirring often.
Add the V-8, green pepper and beans and heat to a boil.
Reduce heat to low. Cover and cook for 15 minutes or until
veggies are tender.
Serves 6
Nutrition: Calories 398, Total fat 13 g, Saturated fat 4 g, Cholesterol
119 mg, Sodium, 252 mg, Total carbs 32 g, Fiber 9 g, Protein, 37g,
Vitamin A 39%, Vitamin C 49%, Calcium 8 %, Iron 27%
Source: Campbells
PEACH AND LAVENDER ICE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds sliced frozen peaches, thawed
1 1/2 cups white sugar
1/2 cup dried lavender flowers
3 tablespoons lemon juice
3 cups water
Puree peaches with sugar until smooth. Stir in lavender blossoms, and
let stand at room temperature for 2 hours. Stir in lemon juice and
water, then place into refrigerator and refrigerate until cold, about 2
hours.
Freeze in a 6-quart ice cream maker according to manufacturer's
instructions.
AMISH COUNTRY CASSEROLE
~Shared by Treva, NC
1 lb. Beef chunks or ground beef
1 chopped onion
1 can tomato
soup
1 lb. Egg noodles
1 can cream of mushroom soup
1 T. Olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of
tomato soup undiluted. Cook egg noodles according to directions on pkg.
Drain well. Add can of cream of mushroom soup, undiluted. Grease
casserole dish. Place1/2 of beef mixture in bottom of casserole. Add
1/2 of noodle mixture. Put rest of beef on noodles. Add remaining
noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 oven for 20-25 minutes, or until bubbly.
SKILLET APPLE PIE
~Shared by Jim D., WA
If your skillet is not heatproof, precook the apples and stir in the
cider mixture as instructed, then transfer the apples to a 13- by
9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and
bake it as instructed. If you do not have apple cider, reduced apple
juice may be used as a substitute—simmer 1 cup apple juice in a small
saucepan over medium heat until reduced to 1/2 cup (about 10 minutes).
Serve the pie warm or at room temperature with vanilla ice cream or
whipped cream. Use a combination of sweet, crisp apples such as Golden
Delicious and firm, tart apples such as Cortland or Empire.
Serves 6 to 8
Crust
1 cup unbleached all-purpose flour (5 ounces), plus more for dusting
work surface
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening , chilled
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch
pieces
3–4 tablespoons ice water
Filling
1/2 cup apple cider (see note)
1/3 cup maple syrup
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled,
cored, halved, and cut into 1/2-inch-thick wedges (see note)
1 egg white , lightly beaten
2 teaspoons sugar
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until
combined. Add shortening and process until mixture has texture of
coarse sand, about ten 1-second pulses. Scatter butter pieces over
flour mixture and process until mixture is pale yellow and resembles
coarse crumbs, with butter bits no larger than small peas, about ten
1-second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough does not come together. Turn dough out onto sheet of
plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate
30 minutes, or up to 2 days, before rolling out. (If dough is
refrigerated longer than 1 hour, let stand at room temperature until
malleable.)
3. FOR THE FILLING: Adjust oven rack to upper-middle position (between
7 and 9 inches from heating element) and heat oven to 500 degrees.
Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using)
together in medium bowl until smooth. Heat butter in 12-inch heatproof
skillet over medium-high heat. When foaming subsides, add apples and
cook, stirring 2 or 3 times until apples begin to caramelize, about 5
minutes. (Do not fully cook apples.) Remove pan from heat, add cider
mixture, and gently stir until apples are well coated. Set aside to
cool slightly.
4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work
surface, or between 2 large sheets of plastic wrap, to 11-inch circle.
Roll dough loosely around rolling pin and unroll over apple filling.
Brush dough with egg white and sprinkle with sugar. With sharp knife,
gently cut dough into 6 pieces by making 1 vertical cut followed by 2
evenly spaced horizontal cuts (perpendicular to first cut). Bake until
apples are tender and crust is a deep golden brown, about 20 minutes.
Let cool 15 minutes; serve.
CHEESY BBQ CHICKEN
~Shared by Johnny, LA
Tastes just like Chili's Monterey Chicken!
Ingredients:
4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
shredded cheese (Cheddar or Colby jack shredded cheese blend)
Directions:
Place chicken breasts in large zip lock bag and pour enough BBQ sauce
in bag to cover the chicken. Marinate them in the fridge from about 30
minutes. Preheat oven to broil HI, with rack 4 inches from heat.
In a large oven proof skillet (I used my trusty cast iron skillet),
over medium heat, saute chicken until mostly done, about 4 minutes per
side. Pour some BBQ sauce over chicken. Place desired amount of onions*
on the chicken. Cover with cheese (how ever much you want) Place bacon
on top.
Place pan in the oven and broil until the bacon has crisped up, about 5
minutes. Or until the chicken reads 165 degrees F on a instant read
thermometer.
*Caramelize Onions
Preheat oven to 425 degrees F. Thinly slice your desired amount of
onions. Coat lightly with vegetable oil. Season with salt and pepper.
In a dutch oven or casserole dish fitted with a lid, bake for around 1
hour, or until desired color is reached Make sure you stir them every
15 minutes so they don't burn.
Servings: 4
Time: 60 Minutes Preparation Time
60 Minutes Cooking Time
RHUBARB COBBLER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 cup rhubarb, cut in 1 inch pieces
1 cup sugar
1 small box raspberry Jello
1 Jiffy cake mix
1 cup water
1/3 cup butter, melted
Spread rhubarb evenly in 9x9 inch pan, sprinkle sugar over rhubarb,
then sprinkle on Jello, then sprinkle cake mix over all. Pour 1 cup
water and 1/3 cup butter, evenly over all. Bake in 9 inch square pan
for 1 hour at 350 degrees. Good served warm with ice cream on top.
EASY KEY LIME PIE
~Shared by Linda H., Rosharon, TX
This was made by a hostess of a BBQ in Fort Myers, Florida.
It is delicious!
8 oz sour cream
1 can sweetened condensed milk
½ c lime juice
Graham cracker crust
Mix sour cream and milk then stir in lime juice. Place in
crust and refrigerate for at least 1 hour. Serve with whipped topping
or whipped cream.
BREAKFAST CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.
Place a colander and two cups of water in a small stock pot. Add the
broccoli and bring water to a boil. Cook until tender but still firm,
about 10 minutes. Drain, cool and chop.
Lightly butter a 9x13 inch baking pan. Lightly butter bread slices.
Line bottom of baking pan with bread slices. Cover bread with cheese,
bacon and broccoli.
In a large bowl, beat together eggs, milk, mustard, salt and pepper.
Pour egg mixture into pan. Refrigerate overnight or bake immediately.
Twenty minutes before baking, preheat oven to 325 degrees F (165
degrees C). Bake until eggs are solid, approximately 60 minutes.
CHICKEN IN BASIL CREAM
~Shared by Treva, NC
"This recipe is a welcome change from the usual fried chicken. The
cream sauce gives it a wonderful flavor."
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Place milk and bread crumbs in separate, shallow bowls. In skillet,
heat butter or margarine to medium heat. Dip chicken in milk, then coat
with crumbs. Cook in butter or margarine, on both sides, until juices
run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to
loosen browned bits from pan. Stir in cream and pimentos; boil and stir
for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated
through. Pour mixture over chicken and serve!
MASHED RED-SKINNED POTATOES WITH SCALLIONS
~Shared by Jim D., WA
Active Time: 10 Minutes
Total Time: 20 Minutes
Makes 8 servings
INGREDIENTS
2 pounds new red potatoes
1/2 cup of heavy cream
1 stick (8 Tablespoons) unsalted butter
1/2 cup sour cream
1/2 cup scallions, greens only, cut on the bias
salt and pepper to taste
DIRECTIONS
Place the potatoes in a large saucepan, cover with cold water,
liberally salt the water and bring to a boil over medium heat. Reduce
the heat and simmer the potatoes until tender but not mushy.
While the potatoes are cooking gently heat the cream and butter over a
low heat.
Drain the potatoes and return to the saucepan. Using a potato masher,
mash the potatoes while slowly adding the cream and butter mixture. Add
the sour cream and salt and pepper- mash to your preference. Just be
sure not to over do your mashing as this can make the potatoes gluey.
Gently stir in the sliced scallions and serve.
Source: Cooking.com
COUSH COUSH
~Shared by Johnny, LA
2 cups yellow cornmeal
1-1/2 tsp salt
1 tsp baking powder
1-1/2 cups milk or water
1/2 cup lard
Mix real well, cornmeal, salt, baking powder, milk or water and add to
hot lard in a 5 quart iron pot over high heat. Let crust form. Stir
well and lower heat to simmer. Cover and cook 15-20 minutes. Serve with
milk and sugar as a cereal or with cane syrup and crisp bacon or
sausage.
SOUR CREAM & DILL POTATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This tasty twist on classic potato salad is sure to please.
Servings: 6-8
INGREDIENTS
5 pounds of red bliss potatoes diced to about 1 inch pieces
1 small red onion, diced
1 small bunch of dill, chopped finely
1 bunch of scallions, diced finely
2 cloves of garlic, minced finely
8 ounces of sour cream
2 tablespoons of whole grain mustard
2 tablespoons of apple cider vinegar
1 teaspoon of coarsely ground black pepper
1-2 teaspoons of sea salt
1-2 tablespoons of honey
INSTRUCTIONS
Place the diced red potatoes into a pot of cold water and slowly bring
to a boil. Check the firmness of the potatoes in the water with a fork
often, and cook until a fork easily passes through a potato piece.
Strain and rinse with cold water and allow the potatoes to cool in the
refrigerator for 2 hours. While the potatoes are cooling, combine all
of the other ingredients in a large mixing bowl, remembering that the
salt will need to be adjusted after the potato salad sits for a few
hours. Add the cooked potatoes and thoroughly mix together.
Store in an airtight container until serving.
SPRING BABY ARTICHOKE AND SPINACH PESTO PASTA
~Shared by Linda H., Rosharon, TX
Yields: 4 servings
Salt
1 pound penne rigate pasta
4 cups (packed) baby spinach, divided
1/4 cup shelled pistachios or whole almonds, toasted
1/2 cup chicken or vegetable stock
1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
A few grates fresh nutmeg
Zest of 1 lemon, juice of 1/2
Ground black pepper
1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
1 med onion chopped
1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
2 to 3 cloves garlic, finely chopped or grated
1/2 cup white wine, optional
½ cup sour cream
Place a large pot of water over high heat to boil. When the water
reaches a bubble, salt it and drop the pasta. Cook just shy of al dente
according to package directions. Just before draining, reserve a large
mugful of the starchy cooking water. Drain pasta and reserve.
While the pasta is cooking, combine half of the spinach, the nuts,
stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and
pepper in the bowl of a food processor. Pulse the machine to chop
everything up then stream in about 1/4 cup EVOO (eyeball it) with the
machine running. Reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of
EVOO, about 2 tablespoons. Brown onion. Add the artichokes
and garlic to the pan, and cook until slightly golden. Add the wine and
cook until tender, 4-5 minutes.
Add the pasta, pesto, reserved cooking water (about 1 cup) and
remaining spinach to the pan and toss to combine and wilt the spinach,
2-3 minutes. Stir in sour cream. Serve
warm with an extra sprinkle of Parmigiano Reggiano.
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WEIGHT WATCHERS CASSEROLE
~Shared by Treva, NC
1 lb. ground turkey, browned and salt and pepper to taste
2 tbsp. dehydrated onion
2 (16 oz.) cans French style green beans, drained
8 oz. tomato juice
1 tsp. Worcestershire sauce
4 oz. Mozzarella cheese
In a 6 x 12 inch pan, layer ground turkey, beans, tomato sauce (below),
and Mozzarella cheese (in that order). Bake at 350 degrees for 30
minutes.
Tomato Sauce: Mix tomato juice and Worcestershire sauce.
This is a good light weight meal. Can add extra cheese.
OATMEAL LACE PENNIES
~Shared by Maggie, TX
Yield: About 5-1/2 dozen cookies
INGREDIENTS
1 cup old-fashioned rolled oats
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup margarine or butter, melted
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt. In
another bowl, beat egg, margarine and vanilla. Add flour mixture and
mix well. (If dough seems too soft, chill for 15 to 20 minutes to
firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared
cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2
minutes on foil, then transfer to wire racks to cool completely.
Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g,
Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg,
Cholesterol: 7 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
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FLORENTINE FISH ROLL-UPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 package (10 ounces) frozen chopped spinach, thawed and
well drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 white-fleshed fish fillets (about 6 ounces each), such as
sole, flounder, or tilapia
- Nonstick cooking spray
- 1/2 teaspoon paprika
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with
nonstick cooking spray.
In a medium bowl, combine the spinach, Parmesan cheese, garlic powder,
salt, and pepper; mix well.
Spread the spinach mixture evenly over the fish fillets. Roll up
jellyroll style and place seam side down on the baking sheet.
Lightly coat the fish with the cooking spray and sprinkle with the
paprika. Bake for 18 to 22 minutes, or until the fish flakes easily
with a fork.
Nutritional Information Per Serving (1 roll-up): Calories: 187, Fat: 3
g, Cholesterol: 93 mg, Sodium: 398 mg, Carbohydrate: 3 g, Dietary
Fiber: 2 g, Sugars: 0 g, Protein: 35 g Diabetic Exchanges: 5 Very Lean
Meat, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
COUNTRY CHICKEN STEW
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 ounces sliced mushrooms
- 8 ounces frozen mixed pepper stir-fry
- 1 stalk celery, thinly sliced
- 1 medium yellow squash, diced
- 1/4 teaspoon dried thyme leaves
- 1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of
chicken soup
- 9 ounces frozen cooked diced chicken breast meat
- 1/2 cup frozen green peas
- 1/4 teaspoon salt
DIRECTIONS
Place a medium saucepot over medium high heat until hot. Coat skillet
with cooking spray and add mushrooms, pepper stir-fry, celery, squash
and thyme.
Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover
tightly, and simmer 30 minutes, stirring occasionally.
Stir in remaining ingredients and cook 5 minutes longer to heat
thoroughly.
Nutritional Information Per Serving (1-1/4 cups): Calories: 208, Fat: 4
g, Cholesterol: 60 mg, Sodium: 529 mg, Carbohydrate: 17 g, Dietary
Fiber: 3 g, Sugars: 6 g, Protein: 24 g
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
GRILLED PEPPER PORK
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 garlic cloves, crushed
- 1 tablespoon crushed coriander seeds
- 8 crushed black pepper or white peppercorns
- 1 teaspoon brown sugar
- 3 tablespoons lite soy sauce
- 6 (4-5 ounces) pork loin chops, about 1 inch thick
DIRECTIONS
Combine all ingredients except the pork chops, then add the chops and
marinate for 30 minutes. Grill or broil the chops, brushing with
marinade and turning once, for about 12-14 minutes.
Nutritional Information Per Serving (3 ounces): Calories: 140, Fat: 6
g, Cholesterol: 52 mg, Sodium: 189 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 19 g
Diabetic Exchanges: 3 Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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PIG BURGER
~Shared by Johnny, LA
This is a unique burger, invented in Australia. The burger consists of:
Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted
foccacia bun, with herbed mayo on the base and guacamole on the crown.
The burger got its name due to the strange range of ingredients. They
taste fantastic, however you may need a few napkins to clean up
afterwards, depending on the amount of guacamole.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 10 Minutes.
Makes 1 serving.
2 slices foccacia bread
1 tablespoon herb mayonnaise
1/8 cup shredded lettuce
2 slices ripe tomato
1/4 pound grilled chicken breast
3 slices bacon
2 tablespoons guacamole
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. Toast foccacia. Spread mayonnaise on one side of one slice, then top
with lettuce, tomato, chicken, bacon and guacamole. Top with
second slice of foccacia.
BRUSCHETTA-STYLE GRILLED CHEESE SANDWICH
~Shared by Maggie, TX
2 slices multi-grain bread
2 - 2% milk cheese singles
1 large tomato slice
1 tbsp sliced fresh basil
1 tsp light balsamic vinaigrette dressing
Top 1 bread slice with 2% milk singles, tomato, and basil.
Drizzle with the dressing. Cover with the remaining bread
slice. Cook in an nonstick skillet sprayed with cooking spray
on medium heat for 3 minutes on each side or until golden brown on both
sides.
Makes 1 sandwich
Source: Kraft Food and Family
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BALSAMIC CHICKEN WITH THYME
I enjoy this dish and it tastes much better than restaurant versions,
too!
Serves: 4
Ingredients:
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 skinless chicken breast halves
2 tablespoons olive oil
2 cups red onion slices, cut in half lengthwise, then thinly sliced
1 cup chicken broth (about)
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves
Directions:
Mix flour and 1/2 tsp. each salt and pepper on a plate. Add chicken;
turn to coat. Shake off excess. In a large cast-iron or other heavy
skillet, heat oil over medium heat. Add chicken and cook, turning once,
10 minutes or until browned and cooked through. Remove to a plate;
cover to keep warm.
Add onion to skillet and saute 1-2 minutes until lightly browned. Add
broth, vinegar, thyme and remaining 1/4 tsp. each of salt and pepper.
Bring to a boil and cook stirring often 7 minutes or until onions are
soft and sauce is syrupy.
To serve: Place chicken on serving plates and spoon on onions and sauce.
Source: CDKitchen
VELVEETA HOT POPPERS
Now you can make these favorite appetizers at home. Use either regular
Velveeta or Mild Mexican Velveeta for a spicier popper. Or - use them
both for variety.
Prep: 20 min - Total: 5 hr 40 min
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
2x1/2x1/2-inch pieces
12 medium fresh jalapeno peppers (about 1/2 lb.), cut in half
lengthwise, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
PLANTERS Peanut Oil for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk,
then into combined flour and bread crumbs, turning to evenly coat all
sides. Repeat to coat each pepper twice. Place on baking sheet.
FREEZE 5 hours or until firm.
ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown.
Remove from oil; drain on paper towels. Repeat with remaining poppers.
Serve immediately.
Makes 12 servings, 2 poppers each
Great Substitute: For an even spicier popper, prepare using VELVEETA
Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.
Source: Kraft Foods
CREAMY CHICKEN CASSEROLE
8 ounces egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter or margarine
1 1/2 cups sour cream
3/4 cup milk
2 (5-ounce) cans HORMEL® chunk breast of chicken, drained and flaked
1 (4-ounce) can sliced mushrooms, drained
1 cup frozen peas
1/4 cup grated Parmesan cheese
Heat oven to 350°F. Cook noodles according to package directions;
drain; set aside. In saucepan, cook celery and onion in butter until
tender. Stir in sour cream, milk, chicken, mushrooms, peas, and
noodles. Pour into 2-quart casserole. Sprinkle cheese over the top.
Bake 25 to 30 minutes or until bubbly.
Makes 6 to 8 servings
Nutritional Information per Serving: Calories: 325, Fat: 21 g, Protein:
18 g, Cholesterol: 82 mg, Carbohydrates: 19 g, Sodium: 432 mg
Source: Hormel Foods
QUICK CALZONES
1 package (1.5 oz) McCormick Italian-Style Spaghetti Sauce Mix
1 can (6 ounce) tomato paste
Water
1 tablespoon oil
2 packages (8 ounces each) refrigerator crescent rolls
Sliced pepperoni
Shredded mozzarella cheese
Combine Spaghetti Sauce Mix with tomato paste, 1 can of water, and oil.
Unroll crescent rolls; separate into 8 rectangles. Press together
perforations.
Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced
pepperoni and shredded mozzarella cheese. Fold other half dough over
cheese and press to seal edges.
Bake on large cookie sheet in 350 F oven 10 minutes.
Makes 8 calzones
Source: McCormick
CRAB AND RICE PRIMAVERA
1 1/2 cups Birds Eye Farm Fresh Broccoli, Green Beans, Pearl Onions and
Red Peppers
1/4 cup water
1 1/3 cups milk
3/4 pound imitation crabmeat or crabmeat
2 tablespoons margarine or butter
1 teaspoon garlic powder
3/4 teaspoon dried basil
1 1/2 cups Original Minute Rice
1/2 cup grated Parmesan cheese
Bring vegetables and water to boil in medium saucepan, stirring
occasionally. Reduce heat. Cover and simmer 3 minutes.
Add milk, crabmeat, margarine, garlic powder and basil. Bring to full
boil. Stir in rice and cheese. Cover. Remove from heat. Let stand 5
minutes. Fluff with fork.
Makes 4 servings
Source: Kraft Foods
MUSHROOM GARLIC PORK CHOPS
1 tbsp vegetable oil
4 pork chops, 1/2" thick
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/4 cup water
Heat oil in skillet. Add chops and cook until browned.
Add soup and water. Heat to a boil. Cover and cook over low heat 5 min.
or until done.
Makes 4 servings
Source: Campbell's
BOW TIE PASTA SALAD
I like this after we use salami for an appetizer with cheese and
crackers. We always have leftover salami and this makes great use of it.
Prep: 10 min
1 pkg. (7 to 8 oz.) bow tie pasta, uncooked
1 pkg. (8 oz.) OSCAR MAYER Hard Salami
1 pkg. (16 to 20 oz.) frozen Italian-style vegetable combination, thawed
1 pkg. (4 oz.) KRAFT Shredded Mozzarella Cheese
1 bottle (8 oz.) KRAFT Creamy Italian Dressing
Prepare pasta as directed on package; drain. Cut salami into 1/4-inch
strips; separate strips.
Toss all ingredients in large bowl. Refrigerate 1 hour or until ready
to serve.
Makes 10 servings
Great Substitute: Substitute 1 pkg. (8 oz.) OSCAR MAYER Cotto Salami
for hard salami.
Source: Kraft Foods
STEAK DIANE
Prep: 15 min - Total: 27 min
1/4 cup minced shallots
2 Tbsp. olive oil, divided
2 boneless beef top loin steaks, about 3/4 inch thick
1/2 cup A.1. Original Steak Sauce
1 Tbsp. capers, drained
1 clove garlic, minced
1 Tbsp. minced parsley
COOK and stir shallots in 1 Tbsp.oil in skillet on medium heat until
tender, about 5 minutes.
INCREASE heat to high; add remaining oil to skillet. Add steaks; cook 2
minutes on each side.
STIR in steak sauce, capers and garlic; bring to boil. Reduce heat;
simmer 3 minutes or until steak is desired doneness. Stir in parsley.
Makes 4 servings
Great Substitute: Substitute A.1. Bold & Spicy Steak Sauce for
A.1. Original Steak Sauce.
Source: Kraft
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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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