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A
to Z
Recipes
August 15, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. I've been occupied lately with personal
and job-related "stuff". Some has been bad, some not-so-bad and some
downright excellent. I suppose that's how these things go and we must
take the bad along with the good. I've had to remind myself that it is
all God's will, which keeps me going. I hope you enjoy all that has
been shared today. I'll be totally honest with you... I didn't feel up
to doing an issue. It's hot, I've been grumpy, and I have to work all
weekend (12 hour shifts). Wa-ah, wa-ah, wa-ah. But, making some time
for you made me feel a lot better!
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 "Party Favors",
one 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, and 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 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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~Shared by Treva, NC
Raise yourself up just a little bit. Then see how very good it feels.
Make a small positive change for the better. And you'll know without a
doubt that you can successfully make even greater, more profound
changes.
Lift the spirits of someone close to you. Experience how it feels to
truly change the world.
Make a modest amount of progress. You'll be learning how to make much,
much more.
Take one step toward your goal. And suddenly you're positioned to take
the next step.
The smallest positive action can overcome the biggest negative doubt.
Even if it's just a little bit, there's always a way to keep moving
forward.
~Ralph Marston
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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I've just been reading Luanne's submission
about garlic, and want to
add to it. Garlic is useful for repelling all sorts of garden
insects, not just aphids on roses. Spray it on your salad
greens to
prevent mealybugs, and spray over other edible plants as well to repel
and kill pests without chemicals. Garlic also kills germs,
and it is
good to eat it when you have colds and flus. In Spain, an
effective
cure for sore throats is made by heating (not frying) crushed garlic in
olive oil and rubbing it on the throat. Keep warm by wrapping
a towel
around the neck; secure with a large pin.
~Shared by Dorine H., Newark, DE
A Very Unusual Clock
~Shared by Patricia, Charlevoix, MI
This interesting...check it out
A different way to display time on the green time line.. This is a
really interesting clock! It comes from a Dutch web site. Here is what
you will see when you look at this clock.
Don't do anything. It's automatically adjusted to your time zone. Just
look at it and study it. It gives you the EXACT TIME of the DAY in
seconds, minutes, hours, the day, month and year.
Just read the green line. Everything's there. Study it for a few
seconds and it will all come clear to you. Time is displayed in the 24
hr format.
Remember these definitions:
1st Line is Seconds
2nd Line is Minutes
3rd line is Hours.
4th Line is Days
5th Line is Months
6th Line is Years
This is the COOLEST clock I have seen yet!!
Click on the link below:
http://home.tiscali.nl/annejan/swf/timeline.swf
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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Q: What do you get when you mix
PMS with GPS?
A: A crazy b#tch who will
find
you
A Short History Of Medicine
(very short)
~Shared by Deann T., Knox, IN
"Doctor, I have a pain in my stomach!"
2000 B.C. "Here, eat this root."
1000 B.C. "That root is heathen, say this prayer."
1850 A.D. That prayer is superstition, drink this
potion."
1940 A.D. "That potion is snake oil, swallow this pill."
1985 A.D. "That pill is ineffective, take this antibiotic."
2000 A.D. "That antibiotic is artificial. Here, eat this root."
Hypochondriac: Someone who feels bad when
He feels good because he knows he'll feel
Worse when he feels better.
The Ostrich
~Shared by Jean M., OH
A man walks into a restaurant with a full-grown ostrich behind him.
The waitress asks them for their orders.
The man says, "A hamburger, fries and a coke," and turns to the
ostrich, "What's yours?"
"I'll have the same," says the ostrich.
A short time later the waitress returns with the order. "That
will be $9.40 please." The man reaches into his pocket and
pulls out the exact change for payment.
The next day, the man and the ostrich come again and the man says, "A
hamburger, fries and a coke."
The ostrich says, "I'll have the same."
Again the man reaches into his pocket and pays with exact change.
This becomes routine until the two enter again. "The usual?" asks the
waitress.
"No, this is Friday night, so I will have a steak, baked potato and a
salad," says the man.
"Same," says the ostrich.
Shortly the waitress brings the order and says, "That will be $32.62."
Once again the man pulls the exact change out of his pocket and places
it on the table.
The waitress cannot hold back her curiosity any longer.
"Excuse me, sir. How do you manage to always come up with the
exact change in your pocket every time?"
"Well," says the man, "several years ago I was cleaning the
attic and found an old lamp. When I rubbed it, a Genie
appeared and offered me two wishes. My first wish was that if
I ever had to pay for anything, I would just put my hand in my pocket
and the right amount of money would always be there."
"That's brilliant!" says the waitress.
"Most people would ask for a million dollars or something,
but you'll always be as rich as you want for as long as you live!"
"That's right.. Whether it's a gallon of milk or a Rolls
Royce, the exact money is always there," says the man.
The waitress asks, "What's with the ostrich?"
The man sighs, pauses and answers, "My second wish was for a tall chick
with a big butt and long legs who agrees with everything I say.."
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:
HAMBURGER HELPER SEASONING MIX
~Shared by Luanne, FL
Here is a good way to have a quick meal and stay away from packaged
products that contain so many other ingredients. You can also control
your salt intake with this.
1 1/4 t. pepper
1 T. salt
1 T. garlic powder
3 T. cornstarch
2 T. dried parsley
1-2/3 c. dry milk powder
1/3 c. dry onion
3 -½ T. beef bouillon
( could make one with chicken bouillon )
3 T. onion powder
Mix all ingredients together and store in a zip-loc bag.
CHEESEBURGER CASSEROLE:
Brown 1 lb. of hamburger; drain fat.
Add 1 cup hot water,
1 cup uncooked macaroni,
1 can (16 oz.) can chopped tomatoes, drained
½ cup of the seasoning mix.
Simmer, covered, for 20 minutes. Remove from heat; add ½ cup grated
cheese.
CHILI TOMATO MACARONI:
Same directions as above ~ different ingredients.
1 lb. hamburger,
1 c. hot water,
1 cup uncooked macaroni,
1 can (16 oz.) chopped tomatoes, drained
1 tablespoon chili powder
½ cup of the seasoning mix.
BLT BITES
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
24 cherry tomatoes
1 pound bacon, crisp-cooked, crumbled
1/2 cup chopped green onions
1/2 cup Mayo
TO PREPARE:
Cut off the top of each tomato opposite the stem end. Scoop
out the inside to form a shell. Drain upside down on paper
towels. Combine the bacon, green onions and mayonnaise in a
bowl. Spoon inside the tomato shells. Chill until
ready to serve.
YIELD: 24
Source: "At
Your Service: Southern Recipes, Places and Traditions" by
Patton Howell and Junior League of Gwinnett North Fulton
BEEFY MEXICAN CORNBREAD
~Shared by Johnny, LA
This Mexican cornbread with meat is more than a bread...it's a meal in
itself. Mexican cornbread casserole is hearty and delicious, and is the
perfect meal for a cool Autumn night.
Cooking Time: 1 hr
Ingredients
1 1/2 pound ground beef
1 1/2 cup self rising corn meal
1 16-ounce can yellow cream style corn
2 eggs
2 tablespoon bell pepper, chopped
2 tablespoon onion, chopped
3 jalapeno peppers
1 cup sour cream
2/3 cup cooking oil
1 1/2 cup cheddar cheese, grated
Instructions
Preheat oven to 325F degrees.
Brown beef and drain on paper towel.
In a large bowl, mix all other ingredients together.
Add browned beef and mix again.
Place in 1 large or 2 small, well-greased pans.
Bake at 325F degrees for 1 hour or until golden brown.
TURKEY SPAGHETTI CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 1/2 cups spaghetti
3 or 4 cups turkey, diced
1/2 cup pimento
1/2 cup green peppers
2 cups condensed mushroom soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 small onion, grated
1 cup sharp cheese, grated
Directions
Preheat oven to 350 degrees.
Break spaghetti into 2-inch pieces. Cook, drain, and rinse spaghetti
with hot water. Combine all ingredients (only half of cheese) into a
buttered casserole dish.
Add remaining cheese and bake uncovered 60 minutes.
Note: Chicken or Ham may be substituted for turkey
ROMAN APPLE CAKE
~Shared by Treva, NC
1 c. shortening
1/2 c. brown sugar
1 c. white sugar
2 eggs
2 & 1/2 c. flour
4 c. apples, chopped
Dash of salt
1 tsp. baking powder
2 tsp. cinnamon
1 c. sour milk with 1 tsp. soda
Beat all of the above together, except the apples in a large bowl. Fold
in the apples. Spread in 9 x 13 inch pan. Bake at 350 degrees for 45
minutes. Remove from oven and cool.
ROMAN APPLE CAKE ICING:
1/4 c. brown sugar
1/4 c. granulated sugar
1 tsp. vanilla
1/4 c. butter
1/4 c. cream
Place all ingredients into a pan and boil until thick. Pour over cooled
cake.
STRAWBERRY WHIPPED CREAM SENSATION
~Shared by Jim D., WA
Makes 12 servings
What You Need
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup Lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. Butter, melted
Make It
LINE 9x5-inch loaf pan with foil, with ends extending over sides of
pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL
WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover
with ends of foil; gently press cookie mixture into COOL WHIP mixture.
Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil.
Frost dessert with remaining COOL WHIP. Slice remaining berries;
arrange over dessert.
Kraft Kitchens Tips
Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with
fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and
Reduced Fat OREO Cookies.
Substitute
Prepare using an 8x4-inch loaf pan.
Note
Be sure to leave enough foil extending over sides of pan so that there
is enough to completely cover dessert.
Source: Kraft
CREAM OF POBLANO SOUP
~Shared by Linda H., Rosharon, TX
1 ½ lbs Poblano peppers
5 tsps butter
6 tsps flour
6 cups chicken stock
2 egg yolks
¾ cup heavy cream
Salt
White pepper
Rub poblanos with olive oil. Roast poblanos in 350 degree oven for
45mins on a cookie sheet. Turn once or twice. Place hot, cooked peppers
in paper bag and seal. Let the bag stand for 15mins before cleaning the
poblanos. Discard the poblanos outer skin, seeds and stem. Set cleaned
poblanos to side.
Melt 5 tsps butter in 4 – 6 quart saucepan over moderate heat. Add
flour and make a roux. Cook about a 1min over low heat, stir
constantly. Do not brown the roux. Add Chicken stock, beating
constantly to blend stock and roux. Stir until this cream soup base
comes to a boil, thickens and is perfectly smooth. Add poblanos and
simmer on low heat for about 15mins.
Puree the hot soup then pour through a fine sieve back into saucepan.
Blend your egg yolks and cream together at this time. Whisk in the hot
pureed soup, 2 tsps at a time, until ½ cup has been added. Then reverse
the process and slowly whisk the now-warm egg-yolk-and-cream mixture
into the soup.
Bring to boil, and boil for 30mins, stirring constantly. Remove pan
from heat, taste and season with salt and pepper.
Source: Post by Senor foodblog @ http://mrfoodblog.blogspot.com
DEEP FRIED ICE CREAM
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 tsp. sugar
2 eggs
1 c. corn flakes
ice cream (use ice cream scoop for your balls)
Mix eggs and sugar together. Take a ball of ice
cream. Put it in the corn flakes. Put ball of ice
cream in eggs and sugar. Put back in corn flakes.
Deep fry for 15 seconds. Serve with whip cream.
CHICKEN WITH MUSHROOM AND CREAM SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Ingredients
2 Boneless Chicken Breasts
2 Tbsp McCormick Rotisserie Seasoning (or your fave)
2 Tbsp cooking oil
2 Tbsp butter
2 Tbsp flour (any kind)
1 small onion, chopped or diced
½ lb fresh mushrooms, sliced
1 clove garlic, minced
½ cup chicken stock or broth (divided)
Salt and pepper to taste
1 Cup milk
Method
Pre-heat oven to 350F.
Coat both sides of the chicken breasts (you can use whatever cut of
chicken you want, just increase the cooking time as outlined below),
with rotisserie seasoning, place chicken breasts on a foil lined baking
sheet sprayed with non stick spray. Cover with an additional sheet of
foil that has also been sprayed with non stick spray on the underside.
Place prepared cookie sheet with breasts in the oven for 15 minutes
covered, remove foil cover and place chicken back in the oven for 20
minutes and pour in the first half (1/4 cup) of chicken stock on the
bottom of the pan.
About 20 minutes before the chicken is expected to be done, start
cooking the onions over medium high heat in the 2 tbsp oil. Add the
butter, garlic, stir for about 1 minute and add the sliced mushrooms.
Cook until softened.
Sprinkle the mushroom mixture with the flour, add the other ½ of the
chicken stock (1/4 cup), Salt and pepper and stir until mushroom are
well coated. Gradually add milk, stirring continually until sauce is
well blended, thick and sticks to the back of the spoon.
Remove from heat, cover and serve with chicken and your choice of broad
noodles, rice mashed etc and veggies.
Note: For bone in or any other cuts of chicken pieces, usually 20
minutes covered and 20 minutes uncovered at 350F will result in chicken
done just right.
HARVEY WALLBANGER CAKE
~Shared by Barb C., Chula Vista, CA
1 box Duncan Hines Orange Supreme cake mix
1/2 cup orange juice
1/4 cup vodka
1/4 cup Galliano liqueur
3 eggs
1/3 cup vegetable oil
1/4 cup powdered sugar
1 tbsp. water
Preheat oven to 350 degrees.
Stir cake mix, eggs and oil together. Blend them with a mixer on slow.
Add orange juice, Galliano and vodka. Stir together. Pour into a
greased and floured Bundt pan.
Bake for 35 to 45 minutes.
Remove from oven and cool.
Mix powdered sugar and water together with a fork until smooth and
drizzle over cooled cake.
Makes 1 cake.
Source: Duncan Hines
STEAK WITH RED WINE & HERB SAUCE
~Shared by Larry Holmes, Toronto, Canada
4 New York steaks, 1-inch thick, at room temperatures
sea salt and freshly ground black pepper
2 tablespoons olive oil
3 shallots, halved and sliced
2 tablespoons unsalted butter
1 cup red wine
1 cup beef stock
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
Pat the steaks dry and season well with salt and pepper. Pour
oil into a large frying pan, swirl to coat and place over high
heat. When hot, add the steaks and cook for 2 minutes per
side. The steaks should now be medium rare.
Transfer the cooked steaks to a plate and keep warm, or lower the heat
and continue to cook until done to taste.
Lower the heat and add the shallots and butter to the pan, stirring
until softened. Add the wine and bring to a boil, stirring to
glaze the pan. Reduce the heat, then add the stock and
continue to boil until reduced and lightly thickened. Add the
chopped herbs.
Place the steaks on serving plates and pour over sauce. (You
can also slice the steaks into thick slices and arrange on the
plates. Serve with frites and baked tomato.
Serves 4
MOCHA ICE CREAM BROWNIE BOMBE
~Shared by Doe, Oliver, B.C., Canada
4 c coffee ice cream
4 c choc ice cream
8 oz bittersweet chocolate, finely chopped
1 c whipping cream
Brownie Base:
1 c butter
1 c sifted cocoa
4 eggs
1 1/2 c sugar
1/2 c flour
1/4 c coffee liqueur or brewed espresso
1 tsp vanilla or rum extract
Brownie Base: In sm pot, melt butter over low heat, stir in
cocoa until blended. Set aside. In bowl, beat eggs with sugar until
pale and thickened, stir in liqueur and vanilla. Fold in cocoa, then
flour. Pour into greased and floured 9" springform pan, bake at 350 for
35 mins or until set but still slightly jiggly in centre. Transfer to
rack, let cool one hour. Remove pan side, let cool completely.
Let coffee ice cream stand at room temp for 20 mins until softened.
Line 9" diam bowl with saran, leaving 3" overhang. Line bowl with even
layer of coffee ice cream, leaving 1" space at top. Freeze 30 mins, til
firm. Fill with choc ice cream, pressing down and smoothing top,
leaving 1" space at top. Cover with saran and chill 2 hrs until firm.
place chocolate in bowl.
In sm pot, heat cream just until bubbles form around edge of pan, pour
over choc, stirring until melted. Let cool. Cut off any raised edges
from top of brownie base. Spread with 1/4 c of the choc mix. Remove
saran from frozen ice cream, invert brownie base on top, pressing
against ice cream. Cover with saran, freeze 1 hr. remove saran. Invert
onto serving plate, remove bowl and saran.
Spoon 1/4 c of the rem choc mix into piping bag, set aside.
Working quickly, spread in remaining choc mixture over ice cream and
brownie. Freeze 30 mins until firm.
Pipe choc mix in squiggles all over bombe. Freeze 30 mins or until
firm.
Bombe can be covered loosely with saran and stored in rigid container
in freezer for up to one week. Let stand at room temp for 15 mins
before serving.
FRIED BLACK-EYE PEAS
~Shared by Johnny, LA
1/2 lb. black-eye peas
1 sm. green pepper, minced
2 tsp. salt
1 tsp. black pepper
1/4 c. water
Cooking oil
1/2 sm. chopped onion
1/2 tsp cayenne
1 minced jalapeño
Soak peas overnight. Remove skins and mash pulp in food grinder. Add
onion, green pepper, jalapeño, cayenne, black pepper and salt in water.
Stir in with mashed peas until creamy. Drop by tablespoons in hot oil
and fry until brown, then drain.
BEST BEEF DIPT EVER
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay
leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10
hours. Unlike most roasts, the longer the better.
PEANUT BUTTER CLUSTERS
~Shared by Treva, NC
1 cup semi-sweet chocolate chips
1 package (10 oz. Size) peanut-butter chips
1 can (12 oz. Size) salted cocktail peanuts (or other nuts of your
choice)
1. Line baking sheet with waxed paper.
2. In 2-quart bowl, mix chocolate chips and peanut-butter chips.
Microwave on medium 2 minutes; stir. Cook 1 minute; stir until melted
and smooth. Add nuts; mix well.
3. Drop mixture by tablespoon onto prepared baking sheet. Let stand at
room temperature until firm.
Serves/makes 18
Source: CDKitchen
HAMBURGER CRUNCH
~Shared by Jim D., WA
2 lbs. Ground beef
1 T. Onion, minced
2 10-3/4 oz. Cans tomato soup
1 t. Chili powder
4 c. Corn chips
8-oz. Pkg. Shredded Cheddar cheese
Brown ground beef and onion together in a large skillet over medium
heat; drain. Stir in soup and chili powder. Spread in an ungreased
13"x9" baking pan; top with corn chips. Bake, uncovered, at 350 degrees
for 20 to 25 minutes. Remove from oven; sprinkle with cheese. Bake for
an additional 5 minutes, until cheese melts.
Serves 6 to 8.
AVOCADO MOUSSE WITH LIME
~Shared by Linda H., Rosharon, TX
2 large ripe avocados
grated zest of 1 lime
2 tbsp fresh lime juice
salt and freshly ground black pepper
2 tsp unflavored powdered gelatin
1 egg white (optional)
3 1/2 oz low-fat cream cheese, softened
Pit and peel the avocados and scoop the flesh into a blender or food
processor. Add the lime zest and juice, and process until really smooth.
Add the cream cheese and blend until completely combined. Season with
salt and pepper. Transfer to a bowl.
Sprinkle the gelatin over 2 tbsp of water in a small heatproof bowl.
Let stand about 5 minutes until the mixture looks spongy. Place the
bowl in a skillet of barely simmering water and stir constantly until
the gelatin dissolves.
Drizzle the dissolved gelatin over the avocado mixture, and stir well.
If using, beat the egg white until soft peaks form. Fold the egg white
into the avocado mixture.
Spoon into four 4oz (100ml) ramekins. Cover with plastic wrap and
refrigerate 2 hours, or until chilled and set. Serve chilled.
Source: iVillage
http://www.ivillage.com
BLUEBERRY CREAM CHEESE SHORTCAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 cups all-purpose flour (or more--see inset)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see inset)
1 tablespoon melted butter or cream for brushing
1 1/2 pints ripe blueberries
2 tablespoons sugar
2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest
Directions
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry
ingredients and pour the cream mixture into the well. Mix with a fork
until the ingredients just stick together. Drop into biscuits on a
greased cookie sheet and then pat with the back of a spoon make to
about 3/4-inch thick. To make cut-out biscuits, pat the dough into a
sheet on a floured countertop and cut into three inch shapes with
either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops
with sugar. Bake for about fifteen minutes or until golden brown.
Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can
sit in the refrigerator for up to two hours while waiting to bake.
For the blueberries:
Wash the blueberries. In a small bowl, smash the berries, add the
sugar, and stir. Cover the bowl and heat it in the microwave until the
berries are hot and starting to bubble.
For the whipped cream:
Pour the whipped cream into a chilled bowl. Whip on medium speed until
soft peaks form. Add the cream cheese, powdered sugar, and lemon zest
and beat until combined and fluffy.
To serve:
Split the warm biscuits open. Fill with whipped filling. Top with
additional whipped filling and berries.
THICK CRUSTED GARLIC PRIME RIB
(with Shallot Gravy)
~Shared by Jim H., Calgary, Alberta, Canada
Serves 8-10 with leftovers
Ingredients:
7 lb Prime Rib (I ask for the bone to be removed and re-attached, makes
for easier cutting later)
8 cloves garlic (thinly sliced-or slivered)
2 Tbsp Worcestershire sauce
Salt and pepper
½ cup chopped parsley
¼ cup Dijon mustard
2 Tbsp herbes de provence OR dried thyme and vegetable oil
Shallot Gravy (recipe below)
Cut shallow slits all over roast, insert garlic slivers into slits. Rub
all over with the Worcestershire sauce, salt and pepper. Combine the
parsley, mustard and the 2 Tbsps of your choice on the herbs. Set aside
2 Tbspns of herb mixture , rub the balance all over the roast.
Place roast, bone side down, on rack in shallow roasting pan.
Insert oven safe thermometer into center of roast. Roast, uncovered in
450F oven for 10 minutes, reduce heat to 275F, roast until thermometer
reaches 135F for medium rare to medium. About 2 ¾ hrs to 3 ¼ hrs.
Remove from oven, tent or cover loosely with foil and let stand for 15
to 30 minutes before carving. Remove bone. Drain off all but 2 Tbspns
of drippings from roasting pan and make shallot gravy.
Shallot Gravy:
Ingredients: Shallots, reserved herb mixture, beef broth,
Worcestershire sauce, cornstarch and water.
Place roasting pan over medium heat, add 3 coarsely chopped shallots
and reserved herb mixture. Cook stirring until shallots soften. Stir in
2 cups beef broth or stock and 3 Tbsps Worcestershire sauce, stirring
up any brown bits from the bottom of the pan. Combine 1 to 2 Tbsps
cornstarch with equal amounts of cold water, making a smooth paste.
Gradually stir into broth , bring to a boil stirring until thickened,
about 3 minutes, strain if desired.
Source: atcogas.com
RHUBARB-STRAWBERRY SAUCE
~Shared by Marilyn, Canton, OH
1 pound fresh or frozen rhubarb, cut into 1-inch pieces
1 jar (12 ounces) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar
In a large saucepan over medium heat, bring rhubarb and jelly to a
boil, stirring frequently. Reduce heat; cover and simmer for 8-10
minutes or until rhubarb is tender. Remove from heat. Mash with a
potato masher. Stir in the strawberries and sugar; bring to a another
boil. Cook and stir for 1 minute. Remove from heat; set aside to cool.
Pour into freezer containers; refrigerate or freeze. Serve as a side
dish or great over ice cream and/or waffles.
Yield: 2 pints.
BUTTERLESS-EGGLESS-MILKLESS CAKE
~Shared by Mary H., Montreal, Canada
1 cup brown sugar
1 cup water
2 cups seedless raisins
1/3 cup lard
1/4 teaspoon grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 teaspoon baking powder
Grease and flour a 9" loaf pan. Put first seven ingredients
into a saucepan and boil for three minutes. Cool.
Add baking soda dissolved in a little water. Mix flour and baking
powder together and stir into mixture. Beat well and pour
batter into prepared loaf pan. Bake in a preheated,
350-degree oven for 40 minutes.
FAMOUS DAVE'S SHAKIN' THE SHACK POTATO SALAD
~Shared by Johnny, LA
3 pounds russet potatoes
1 1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon mustard
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
2 tablespoons chopped pimientos
1 tablespoon finely minced jalapeno -- seeded
5 hard-boiled eggs -- finely chopped
1/4 cup pickle relish
Combine the potatoes with enough water to cover in large saucepan.
Bring to a boil. Boil until tender but not mushy; drain. Chill in
refrigerator.
Peel potatoes and coarsely chop. Combine mayonnaise, sour cream,
mustard, vinegar, salt, sugar and pepper in a bowl and mix well. Stir
in celery, red onion, green pepper, pimiento and jalapeno. Fold in
potatoes, eggs and pickle relish. Chill, covered, until serving time.
The flavor is enhanced if chilled overnight. Garnish with paprika.
Serves/Makes: 10
DISNEY PHILADELPHIA PEPPER POT SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon Margarine
1/3 cup Diced onions
2 tablespoons Finely diced leeks or green
1/2 cup Celery cut into 1/2 inch pieces
1/4 cup Diced ham
6 cups Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 cup Green pepper, cut into 1/2 inch slices
1 can (16 oz.) tomatoes, diced
2 teaspoons Salt
4 ounces Tripe, cooked and julienned
1 cup Cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon
cubes and cook until bouillon cubes are dissolved. Add remaining
ingredients and simmer for 5 minutes. From Liberty Tree Tavern, Disney
World.
WHOLE WHEAT DINNER ROLLS
~Shared by Treva, NC
Yield: 4 dozen.
Prep: 30 min. + rising
Bake: 15 min.
2 packages (1/4 ounce each) active dry yeast
2 &1/4 cups warm water (110° to 115°)
1/2 cup plus 1 tablespoon sugar
1/4 cup shortening
2 teaspoons salt
2 eggs
3 cups whole wheat flour
3 &1/2 to 4 cups all-purpose flour
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Add the sugar,
shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir
in enough all-purpose flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Turn onto a
lightly floured surface; divide into four pieces. Shape each into 12
balls. Place 1 in. apart on greased baking sheets. Cover and let rise
until doubled, about 25 minutes. Bake at 375° for 11-15 minutes or
until browned. Remove from pans to wire racks. Brush with melted
butter. Serve warm.
Source: Taste of Home
ALMOND BARS
~Shared by Jim D., WA
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl,
combine cake mix and margarine at low speed until crumbly. Reserve 1/2
cup crumbs for topping. Press remaining crumbs in bottom of prepared
pan. In same large bowl, beat ground almonds, powdered sugar, almond
extract and egg whites on highest speed for 4 minutes. Pour evenly over
crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle
over egg white mixture. Bake for 20 to 30 minutes or until light golden
brown. Cool. Cut into bars.
MACARONI AND CAULIFLOWER CHEESE BAKE
~Shared by Linda H., Rosharon, TX
½ a head of cauliflower
8 ounces Cheddar cheese
4 ounces Parmesan cheese
a small bunch fresh Italian parsley
sea salt
1 pound dried macaroni (elbows)
1 cup crème fraiche or sour cream
Remove the outer green leaves from the cauliflower and discard. Slice
the end off the cauliflower stalk and cut the head into small florets.
Halve the thick stalk lengthways, then slice thinly
Grate the Cheddar and Parmesan into a large heatproof bowl.
Finely chop the parsley stalks and leaves
Bring a large pan of salted water to a boil. Add the macaroni and all
your the cauliflower and cook according to the macaroni package
instructions.
Place the bowl of cheese over the saucepan and add the crème fraiche.
Carefully stir every so often until the cheese is smooth and melted. If
the water boils up beneath the bowl, just turn the heat down slightly.
Add the chopped parsley to the melted cheese and season with a pinch of
salt and pepper.
Carefully remove the bowl of cheese and put aside. Drain the macaroni
in a colander over a bowl, reserving the cooking water. Return the
pasta to the pan, pour in the melted cheese and stir. It should have a
silky consistency, but if it’s too thick for you. add a splash of your
cooking.
Either serve the macaroni as is, or finish it under the broiler to make
it crispy and golden on top. To do this, preheat the broiler to a
medium to high heat. Add 2/3 cup of the reserved cooking
water to the macaroni, stir in, then transfer to a baking dish. Place
under the broiler until golden and bubbling.
Variations: Use low fat cheese and sour cream.
Add left over or cooked broccoli florets or bacon bits.
Source: iVillage
CHICKEN CALABRESE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
A zesty chicken recipe from Calabria, Italy!
INGREDIENTS:
8 boneless skinless chicken breasts (half breasts)
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbs. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbs. fresh basil, chopped
Salt & pepper to taste
PREPARATION:
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of
pesto, and tbs. of sun dried tomatoes. Roll up the chicken breasts
while tucking in the sides to completely envelop the filling.
In a chicken fryer or deep skillet, brown the chicken rolls on both
sides. In the same skillet, add the wine, the tomato sauce and the
basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice
or polenta.
Serves 4.
BACONY CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
You can serve these as a party appetizer or a family snack.
8 chicken wings (16 when split)
4 tablespoons catsup
2 tablespoons dry sherry
3 tablespoons Gravy Master
3 to 4 drops sesame oil
2 garlic cloves, finely minced
8 slices bacon, cut in half crosswise
Directions:
1. Remove wing tips and save for soup or other uses. Cut each wing at
the joint to make 2 pieces. Place in a shallow dish.
2. Combine catsup, sherry, Gravy Master, sesame oil and garlic. Mix
well and pour evenly over chicken wings to coat well. Cover and
refrigerate 20 minutes.
3. Remove chicken from marinade. Wrap each wing piece with a bacon
strip, securing with wooden toothpicks.
4. Place chicken in one layer in shallow platter or baking dish. Cover
loosely with waxed paper and cook in microwave, on HIGH 5 or
6 minutes, turning once, until bacon is crisp. Drain on paper towels.
Makes 16 pieces.
5. Instead of microwave, pre heat oven to 350F, place wings on baking
sheet lined with foil and sprayed with pam, bake covered for 15 minutes
with pam sprayed foil to cover, remove top foil, bake for an additional
20 minutes.
Source: Gravy Master
APPLE NOODLE CASSEROLE
~Shared by Barb C., Chula Vista, CA
Serves: 6-12
1/2 cup margarine - melted
1 lb. Pkg. Egg noodles - prepare as directed
4 large Macintosh apples - peeled, cored, chopped
4 eggs - beaten
1 cup packed brown sugar
1 cup golden raisins
1 Tbsp. Lemon juice
2 tsp. Ground cinnamon
1 dash nutmeg
Pour melted margarine into a 9x13x2-inch baking dish and coat bottom of
dish evenly. Combine remaining ingredients and pour into baking dish.
Bake in a 375 degree oven for 45 minutes.
WEB DINER ORLEANS HOT SAUSAGE WITH GREEN
ONIONS
~Shared by Johnny, LA
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons finely minced garlic
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
2 tablespoons salt
1/2 teaspoon ground bay leaf
4 teaspoons paprika
1/2 teaspoon sugar
1 bunch of green onions minced
3 yards sausage casing (optional)
Grind the pork and fatback to a medium to coarse grind, and mix well
with the other ingredients. Stuff into sausage casings, and tie them
off so that each sausage is about six inches long. You can omit this
step and make sausage patties if you like.
Fresh sausage should be used quickly, and will keep in the refrigerator
for three days. You can also freeze it for up to three months.
LEMON-PECAN MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups flour
2/3 cup sugar
4 tsp lemon peel, grated
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped
Preheat oven to 400°. Line ten 1/3-cup muffin cups with paper liners.
Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and
eggs. Mix in chopped pecans.
Divide batter among prepared cups. Bake until tester inserted into
center of muffins comes out clean and tops are golden brown, about 25
minutes. Turn out onto rack and cool.
CHEESE ENCHILADAS
~Shared by Treva, NC
Ready to bake in just 12 minutes, these cheesy enchiladas for two offer
Mexican-inspired taste in an easy and satisfying meal.
1/2 cup fat-free cottage cheese
1/2 cup shredded reduced-fat Monterey Jack or Cheddar cheese
1 small tomato, chopped (1/2 cup)
2 green onions, sliced
1 teaspoon chili powder
1/4 teaspoon salt
1 small clove garlic, finely chopped
4 corn tortillas (6 inches in diameter)
1/4 cup mild taco sauce
1/4 cup shredded reduced-fat Monterey Jack or Cheddar cheese
Heat oven to 375°. Spray two 14-ounce shallow oval casseroles or
rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking
spray. Mix cottage cheese, 1/2 cup Monterey Jack cheese, the tomato,
onions, chili powder, salt and garlic. Spread about 1/3 cup of the
cheese mixture on each tortilla. Roll up tortillas; place seam side
down in casseroles. Spoon taco sauce over tortillas; sprinkle with 1/4
cup Monterey Jack cheese.
Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
ITALIAN STYLE PORK RIBS
~Shared by Jim D., WA
INGREDIENTS
2 slabs of baby back pork ribs
1 large onion chopped
4 stalks of celery chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 tsp of garlic powder
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of Accent meat tenderizer
1 tsp of Hungarian paprika
2 cups of beef broth
Your favorite B.B.Q. sauce
PREPARATION
In a small bowl mix all the herbs and spices together. Generously rub
the spices on both sides of the ribs. The ribs will thank you for it.
Pre-heat the oven to 350 degrees. Place the ribs in a large roasting
pan. Sprinkle the celery and onions all over the ribs. Pour beef broth
around the ribs. Cover and bake for 50 minutes. Place the ribs on a
large cookie sheet and brush both sides with your favorite B.B.Q.
sauce. Place under broiler for around ten minutes on both sides being
careful not to burn.
Cut the ribs in half to make 4 servings or keep them whole for 2 people
or cut each rib off and serve for apps or invite me over and I’ll eat
both of them.
Source: Great
Chicago Italian Recipes
PECAN MERINGUE RITZ CRACKER PIE
~Shared by Linda H., Rosharon, TX
3 egg whites (whip as for meringue)
1 c. pecans (chopped coarsely)
1/2 c. sugar
20 Ritz crackers
1/2 tsp. vanilla
Beat whites of 3 eggs as for meringues, add 1/2 cup sugar and 1
teaspoon vanilla. Beat until holds a peak.
Crumble 20 Ritz crackers with one cup pecans. Fold into egg
whites. Spoon into greased pie pan.
Bake at 350 degrees for 35 minutes. Top with whipped cream or
Cool Whip or ice cream.
PORK LOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 tbs. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbs. all-purpose flour
1 (12 oz.) package fresh mushrooms, sliced
1 cup reduced sodium chicken broth
3 tbs. tomato paste
2 tbs. dry sherry
2 tbs. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lb. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)
Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook
stirring occasionally 8 minutes or until tender. Remove to bowl. Stir
flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in
mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot
pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice
pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add
to skillet; cook uncovered 5 minutes or until no longer pink in center.
Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until
blended and smooth. Spoon over egg noodles and garnish with parsley, if
you wish.
IRISH SHEPHERD'S PIE
~Shared by Barb C., Chula Vista, CA
2 LB ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cup corn, fresh or frozen
2 garlic cloves, minced
Salt to taste
Pepper to taste
1/2 Ts nutmeg
1 cup beef broth
2 TB Butter; mixed with 2 TB flour
2 LB Potatoes, cooked and mashed
Butter
1. Cook ground beef in frying pan until brown.
2. Add onion, carrots, celery, garlic, salt, pepper and nutmeg.
3. Lower heat and cook for 10 minutes or until vegetables are wilted.
4. Add beef broth.
5. Bring to a boil.
6. Stir in enough of the butter/flour roux to make a thick gravy
To bind the filling.
7. Pour into large shallow baking pan, the filling should be about
1-1/2 inches deep.
8. Cool.
9. Cover the meat mixture in the pan with the corn.
10. Top with the hot mashed potatoes.
11. Smooth potatoes evenly.
12. Brush surface with butter.
13. Bake at F 325 for 35-40 minutes.
Click
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DIJON-HONEY PORK CHOPS
~Shared by Treva, NC
You won't need salt to season when you serve these tasty chops. They're
treated to a flavorful honey-orange-Dijon sauce in this quick entree
from Shirley Goehring of Lodi, California.
PREP 5 min.
COOK 15 min.
TOTAL 20 min.
4 boneless pork loin chops (5 ounces each)
1 teaspoon salt-free lemon-pepper seasoning
2 teaspoons canola oil
1/2 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon honey
Sprinkle pork chops with lemon-pepper. In a large nonstick skillet
coated with cooking spray, cook chops in oil over medium heat for 2-3
minutes on each side or until lightly browned. In a small bowl, combine
the orange juice, mustard and honey; pour over pork. Bring to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until a meat
thermometer reads 160°. Remove chops and keep warm. Cook sauce,
uncovered, for 2-3 minutes or until reduced to 1/4 cup. Spoon over
chops.
Yield: 4 servings.
Nutrition Facts One serving: 1 pork chop with 1 tablespoon sauce
Calories: 244 Fat: 11 g Saturated Fat: 3 g Cholesterol: 68 mg Sodium:
134 mg Carbohydrate: 9 g Fiber: 0 g Protein: 28 g Diabetic Exch: 4 lean
meat, 1/2 starch.
Source: Light & Tasty
BAKED CHICKEN PARMESAN
~Shared by Maggie, TX
Servings: 6
Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
Vegetable oil spray
6 boneless, skinless chicken breast halves, about 4 ounces each, all
visible fat removed
Directions
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet
and slightly smaller cooling rack with vegetable oil spray. Put rack on
baking sheet. Set aside. In a food processor or blender, process bread
into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley,
paprika, garlic powder, and thyme into crumbs. Pour buttermilk into a
shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken
into buttermilk, shake off excess liquid, dredge in crumbs, and shake
off excess crumbs. Put chicken on cooling rack. Spray each breast with
vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10
minutes, or until done.
Nutritional Information (Per Serving) Calories:209, Protein:38 g,
Sodium: 303 mg, Cholesterol:68 mg, Fat: 1 g, Carbohydrates: 11 g
Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
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CRUNCHY SPRING GREENS WITH DATES
AND BLUE CHEESE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 ounce walnut or pecan pieces
- 1/2 of a .3-ounce package dried Oriental noodle soup mix
(discard seasoning packet)
- 8 cups mixed spring greens
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken breast meat, thawed
- 1/2 cup chopped dates
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1-1/2 ounces crumbled blue cheese
DIRECTIONS
Place a 12-inch nonstick skillet over medium high heat until hot. Add
nuts and noodle soup mix and cook 2-3 minutes or until beginning to
brown.
Remove from heat and set aside on separate plate.
On 4 individual dinner plates, arrange equal amounts of greens, onion,
chicken, dates, and toasted nut mixture.
In a small jar, combine vinegar, sugar, and salt. Seal lid tightly and
shake vigorously until well blended.
Pour dressing evenly over each salad. Top with blue cheese.
Nutritional Information Per Serving (1/4 recipe): Calories: 360, Fat:
12 g, Cholesterol: 62 mg, Sodium: 383 mg, Carbohydrate: 40 g, Dietary
Fiber: 3 g, Sugars: 28 g, Protein: 26 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 1-1/2 Fruit, 1
Fat
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
TERIYAKI GLAZED TUNA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4 ounces) portions tuna steak, 1-inch thick
Marinade Ingredients:
- 1/4 cup lite soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 tablespoons orange juice
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon brown sugar
DIRECTIONS
In a medium bowl or in a zippered plastic bag, combine all marinade
ingredients.
Add the tuna steaks and turn to coat with marinade. Cover and put in
the refrigerator. Marinate the tuna for 2 hours.
Remove the tuna from the marinade. Discard marinade. Preheat an oven
broiler or grill. Place the tuna steaks on a broiler pan or prepare a
grill rack by spraying it with nonstick spray.
Broil or grill the tuna 4-6 inches from the heat source, turning once
for a total cooking time of 7-8 minutes. (Cook a bit longer if you want
well-done tuna).
Nutritional Information Per Serving (About 4 ounces): Calories: 168,
Fat: 6 g, Cholesterol: 42 mg, Sodium: 194 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: The
Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
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
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MUSHROOMS AU GRATIN
~Shared by Treva, NC
1/2 lb. mushrooms, sliced
1/4 cup butter
1/4 cup sour cream
1 T flour
1/2 cup shredded cheddar cheese
Saute mushrooms in butter. Place in baking dish. Mix sour cream, flour
and cheese.
Pour over mushrooms and bake at 350 degrees until hot and bubbly.
Makes enough for 2.
POOR BOY SANDWICH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 French or submarine roll
1 tablespoon butter, softened
1/4 teaspoon celery seed
1 can (6 ounces) tuna, drained and flaked
1/4 cup chopped celery
1/4 cup chopped fresh parsley
3 tablespoons mayonnaise
1 tablespoon horseradish
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper
Directions
Cut a thin slice off top of roll; set aside. Hollow out center,
reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter
and celery seed; spread over inside of roll and on cut surface of top.
Combine remaining ingredients and reserved bread; spoon into roll.
Replace top.
Yield: 1 serving.
MEXICAN QUICHE
~Shared by Maggie, TX
This one-serving Mexican-style quiche has a tortilla crust and
south-of-the-border fixings.
Makes 1 serving
Prep: 20 mins
Total: 50 mins
Ingredients
1 6-inch flour tortilla
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 ounces bulk pork sausage
1 tablespoon chopped green sweet pepper
1 egg
1/4 cup milk, light cream or half and half
1/8 teaspoon salt
Salsa (optional)
Fresh cilantro (optional)
Directions
1. Starting with a cold skillet, heat tortilla about 45 seconds or
until warm, turning once. Place tortilla into a greased 15-ounce
casserole. Top with 1/4 cup of the cheese.
2. In same skillet cook sausage and green pepper until sausage is
cooked and green pepper is crisp-tender; drain well. Spoon over
tortilla and cheese in casserole.
3. In a small bowl combine egg, milk or cream, and salt. Mix well. Pour
egg mixture into casserole. Top with remaining cheese. Bake in a 350
degree F oven for 30 to 35 minutes or until firm. Serve with salsa and
cilantro, if desired.
Nutrition Facts
Calories 622, Total Fat 44 g, Saturated Fat 21 g, Cholesterol 324 mg,
Sodium 1231 mg, Carbohydrate 15 g, Fiber 1 g, Protein 36 g.
Daily Values: Vitamin C 16%, Calcium 55%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens
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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CRAB AND SHRIMP-STUFFED
BACON-WRAPPED JALAPENOS
I like to add some grated onion to the cream cheese mix.
1 small can crab meat, drained
1 small can shrimp, drained
1 8-oz package cream cheese, softened
About 16-20 fresh jalapenos
1 package bacon
Mix crab meat and shrimp with cream cheese - set aside. Wash and halve
lengthwise the jalapenos. Stuff jalapenos with cheese mixture. Cut
bacon strips in half and wrap one piece around each jalapeno. Secure
with toothpick. Place on cookie sheet and bake at 350 until bacon is
crisp and cheese melts.
Can also make these on the grill. On the grill, place them on aluminum
foil or in a basket.
PENNE ALLA VODKA
Note from Maggie: This is excellent but
adding 1 1/2 pounds of
shrimp (cooked briefly in garlic and butter) makes it even better!
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with
their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if
you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if
you like
Bring 6 quarts of salted water to a boil in an 8-quart pot over high
heat.
Pour the tomatoes and their liquid into the work bowl of a food
processor. Using quick on/off pulses, process the tomatoes just until
they are finely chopped. (Longer processing will aerate the tomatoes,
turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil,
stirring frequently. Cook the pasta, semi-covered, stirring
occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Whack the garlic cloves with the side of a knife and add them to the
hot oil. Cook, shaking the skillet, until the garlic is lightly
browned, about 3 minutes. Lower the work bowl with the tomatoes close
to the skillet and carefully (they will splatter) slide the tomatoes
into the pan. Bring to a boil, season lightly with salt and generously
with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower
the heat so the sauce is at a lively simmer, and simmer until the pasta
is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce
and pour in the cream. Add the 2 tablespoons butter or oil, if using,
and swirl the skillet to incorporate into the sauce. If the skillet is
large enough to accommodate the sauce and pasta, fish the pasta out of
the boiling water with a large wire skimmer and drop it directly into
the sauce in the skillet. If not, drain the pasta, return it to the
pot, and pour in the sauce. Bring the sauce and pasta to a boil,
stirring to coat the pasta with sauce. Check the seasoning, adding salt
and red pepper if necessary. Sprinkle the parsley over the pasta and
boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the
pasta, and toss to mix. Serve immediately, passing additional cheese if
you like.
Makes 6 servings.
Source: Lidia's
Italian-American Kitchen by Lidia Bastianich (Knopf, 2001)
CHICKEN AND WILD RICE CASSEROLE
2 Cups Boneless, Skinless Chicken Breasts, Cut Into Cubes
2 1/4 Cups Boiling Water
1 (6 Ounce) Package Wild Rice
1 Can Cream Of Mushroom Soup
1/3 Cup Orange Juice
2 Tablespoons Minced Onion
1/2 Teaspoon Salt
Preheat Oven To 350 Degrees F.
Mix all ingredients in ungreased casserole dish. Cover and bake for 40
to 50 minutes. Uncover and bake an additional 10 to 15 minutes.
RHODES® COBBLER CUPS
Blueberries, apples and cherries oh my! These tasty Cobbler Cups are
just as fun to make as they are to eat.
Prep Time: 15 min
Bake Time: 20 min
Skill Level: Beginning
Servings: 12
12 Rhodes™ Dinner Rolls, thawed but still cold
21 oz can fruit pie filling
purchased vanilla frosting or whipped cream
Spoon the pie filling equally into the bottom of each cup of a well
sprayed 12 cup muffin tin. With a pair of scissors, cut one dinner roll
into about 20 very small pieces and place on top of the pie filling in
one muffin cup. Repeat with remaining rolls. Cover with sprayed plastic
wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20
minutes. Remove from oven and allow to cool to room temperature. Invert
muffin pan and remove cobbler cups. If some filling remains in the
muffin cups, scoop out with a spoon and put it back on the dessert.
Warm the frosting in the microwave and drizzle over the desserts or
garnish with whipped cream.
LOADED BAKED POTATO SOUP
2 cups chicken broth
3 med. Potatoes - peeled cubed
2 green onions - trimmedsliced
1/2 rib celery - minced
1/4 med. Carrot - grated
2 tsp. Distilled white vinegar
1 tsp. Salt
1-1/2 cups milk mixed with 2 Tbls. All-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon - crumbled
Bring first 7 ingredients to boil in a saucepan over medium-high heat.
Cover and simmer over medium-low heat for 20 minutes, stirring
occasionally. Whisk the milk/flour mixture into the soup then stir in
cheese and bacon. Simmer uncovered 5-8 minutes or until thick, stirring
constantly.
COBB SALAD CLUB SANDWICH
Ingredients
4 hard-cooked eggs
3/4 cup bottled chunky blue cheese salad dressing
12 slices home-style whole grain white bread, toasted
12 slices bacon, crisp-cooked and well-drained
2 medium tomatoes, thinly sliced
1/2 medium red onion, thinly sliced
4 romaine lettuce leaves
Cherry tomatoes, cut in wedges (optional)
Directions
1. In small bowl mash eggs with 1/4 cup of the blue cheese dressing;
season to taste with salt and pepper. Set aside.
2. Spread 8 of the toast slices with salad dressing. Arrange bacon on 4
of the slices; top with sliced tomato.
3. Spread the 4 remaining plain toast slices with egg mixture; top with
onion and lettuce. Place one egg-topped toast on top of each
bacon-topped toast. Top with remaining dressing-spread toast slices,
spread side down. Secure with wooden picks; top with cherry tomatoes.
Cut each sandwich in half using a sharp knife.
Makes 4 sandwiches.
Nutrition Facts
Calories 674, Total Fat (g) 42, Saturated Fat (g) 11, Monounsaturated
Fat (g) 12, Polyunsaturated Fat (g) 14, Cholesterol (mg) 250, Sodium
(mg) 1647, Carbohydrate (g) 51, Total Sugar (g) 12, Fiber (g) 4,
Protein (g) 27
CHEESY CHICKEN
6 boneless, skinless chicken breast halves, divided
Salt to taste
Pepper to taste
Garlic powder to taste
2 cans cream of chicken soup
1 can cheddar cheese soup
Rinse chicken, pat dry and sprinkle with salt, pepper and garlic
powder. Place 3 breasts in bottom of slow cooker. Combine the undiluted
soups in a mixing bowl. Pour half the soup mixture over the 3 breasts.
Repeat layers of chicken and the remainder of the soup. Cook on low for
6-8 hours or until chicken is tender but not dry. If sauce looks too
thick, 30 minutes before serving, add a little water.
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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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