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A
to Z
Recipes
August 18, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday
edition of A to Z
Recipes Newsletter. Those of you who aren't joining us in Las
Vegas next month may be tired of hearing about the trip but... too bad.
LOL. Seriously, my family leaves one month from today. We chose the
location in 2007 during our a2z gathering in Frankenmuth, Michigan. We
selected the dates during our trip to New Smyrna Beach, Florida last
year so those most interested in going could attend. But a trip to Las
Vegas actually goes back years for me as I promised my daughters when
they turned 21 that I would take them. Welllll... the oldest is almost
39 and the youngest is almost 22. It's time, by George!
And this is slowly becoming the largest a2z gathering yet! I can only
hope that it will be the one most enjoyed by all in attendance. I will
be sending out an announcement to those who have signed up this coming
week. Start packing!
Want to get to know your fellow a2z'ers better? Just 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",
and 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 Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The Old Cowboy
~Shared by Charlie J., Mobile, AL
One Sunday morning, an old cowboy entered a church just before services
were to begin. Although the old man and his clothes were spotlessly
clean, he wore jeans, a denim shirt and boots that were worn and
ragged. In his hand he carried a worn-out old hat and an equally worn,
dog-eared Bible.
The church he entered was in a very upscale and exclusive part of the
city. It was the largest and most beautiful church the old cowboy had
ever seen. The people of the congregation were all dressed with
expensive clothes and fine jewelry. As the cowboy took a seat, the
others moved away from him. No one greeted, spoke to, or welcomed him.
They were all appalled by his appearance and did not attempt to hide it.
As the old cowboy was leaving the church, the preacher approached him
and asked the cowboy to do him a favor. "Before you come back in here
again, have a talk with God and ask him what he thinks would be
appropriate attire for worship in church." The old cowboy assured the
preacher he would.
The next Sunday, he showed back up for the services wearing the same
ragged jeans, shirt, boots, and hat. Once again he was completely
shunned and ignored. The preacher approached the cowboy and said, "I
thought I asked you to speak to God before you came back to our church."
"I did," replied the old cowboy. "And what was his reply?"
asked the preacher.
"Well, sir, God told me that he didn't have a clue what I should wear.
He said he'd never been in this church."
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Vegetable Steamer Tips
~Shared by Marilyn, OH
A few good tips that I use ~ I love my Veggie steamer, and use it alot.
1. Hard cooked eggs. Takes about 20 minutes and rarely a cracked egg
and peel so easily.
2. Potato salad. Cut potatoes into the size you want for the salad, and
cook along with eggs. Cool and make into your favorite salad.
Never watery!
3. Mashed Potatoes. Peel potatoes and cut into quarters or so, steam
for about 20 minutes dump them into a bowl and mash away adding butter,
milk, etc.. Much better and no water remains from boiling.
4. Corn on the cob. Really a great way to cook corn.
5. Hot dogs . They come out so juicy and good. Sausages are good
steamed too!
6. Meats and fish, even cheaper cuts of meat that are usually tough,
come out tender in a steamer. Times vary for this type cooking. After
done steaming can be put in oven to "brown up".
7. The Chinese have been using bamboo steamers for years for most of
their cooking, meats, chicken, fish, rice, veggies. So must be a good
choice.
Steam it up!!
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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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Your Health: Minor Memory Lapses Could
Signal CRS Syndrome
~Shared by Elizabeth P., Tupelo, OK
Sooner or later, it happens to everyone. Sometime in our mid- to late
40s, we succumb to CRS (Can't Remember Stuff) syndrome.
The condition is unavoidable, permanent and irreversible.
I've already been stricken. My husband, who suffers from a far more
debilitating case of CRS syndrome, recently asked me a simple question.
"What was the name of that movie you made me watch with you when you
were pregnant? You know, the love story on the big boat?"
Somewhere deep in my brain, a lonely neuron flickered and died. I gave
him a blank stare and scratched my head.
Just milliseconds before he asked, I knew the title of the film as well
as I know my own name. I could recite the complete cast of characters
and the exact dollar amount the movie grossed at the box office.
But by some bizarre occurrence, the information had become hopelessly
mired in a gooey crevice of my cerebrum, refusing to budge. Not one to
give up, I mercilessly racked my brain.
Two days and a tension headache later, I shouted, "Titanic!" My husband
was decidedly unimpressed.
You'll know that you have officially developed CRS syndrome when you
start scribbling ridiculous notes to yourself that state the blatantly
obvious. But if you don't put these things in writing, there's no way
you can remember them.
If you've got CRS syndrome, it's absolutely imperative to record vital
information before it mysteriously evaporates from your brain. You may
want to keep a notebook filled with important facts, such as your
children's names and your home address, just in case you draw a blank
at an inopportune time.
This peripheral memory bank is less temperamental and more reliable
than the one that's built into your brain. You might want to make
several copies of your notebook, since you'll undoubtedly forget where
you left the original when you need it most.
If you've got CRS syndrome, you'll spend much of your free time
searching for missing items, especially eyeglasses. It's Mother
Nature's cruel joke that just when we develop an absolute dependence on
reading glasses, we're totally incapable of keeping up with them.
You may be tempted to overcome this problem by stringing your glasses
around your neck with a decorative chain. You should resist this urge
at all costs, since it's a sure sign that you're not only losing your
vision, you're losing your mind, as well.
Although there is no doubt that CRS syndrome exists, I'm not entirely
convinced that it's caused by the age-related deterioration of our gray
matter. It's more likely due to the fact that our brains are simply
overloaded.
Having a bazillion bytes of information hurled at you on a daily basis
by televisions, radios, computers, billboards and other people can be
too much for the average human brain. The sheer enormity of it all can
simply overwhelm our poor neurons every now and then.
There's a reason our brains worked so well when we were kids. All we
had to remember were the names of a few siblings and dogs, and maybe a
secret handshake or two.
Now we're expected to remember the names of dozens of co-workers,
friends and family members, as well as their former husbands, ex-wives,
current spouses, significant others, stepchildren and grandkids.
Back in the old days, people didn't waste their time memorizing bits of
seemingly useless information or randomly chosen numbers, but now,
there seems to be no way to avoid it. Modern civilization requires you
to be ready and able to cough up dozens of personal identification
numbers and passwords.
It's no wonder that most of us develop CRS syndrome by the time we're
mature adults. However frustrating it may be, it's usually not a sign
of impending senility.
Forgetting where you left your car keys isn't necessarily a cause for
alarm. Forgetting what your car looks like or what it does, on the
other hand, is a bit more concerning.
The good news is that although some memory functions tend to
deteriorate slightly with age, many aspects of intelligence, including
verbal ability, actually improve as we grow older. With a little
practice, we can use this to our advantage.
While we may not be able to remember stuff as well as we once did, we
can, uh, effectively compensate for our transient forgetfulness with
eloquent, extemporaneous and totally irrelevant verbiage, and no one
will notice that we have developed CRS syndrome.
bareMinerals
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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:
BLACK BOTTOM BANANA BARS
~Shared by Rita K., Niceville, FL
I got this recipe from a friend at work. Haven’t tried them
but she said the bars are really good so thought I would share!
½ cup butter or margarine softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1 ½ cups mashed ripe bananas (about 3 medium)
1 ½ cups all purpose flour
1 tsp. baking powder
1 tsp baking soda
½ tsp. salt
¼ cup baking cocoa
In a mixing bowl cream butter and sugar. Add egg and vanilla;
beat until thoroughly combined. Blend in the
bananas. Combine the flour, baking powder, baking soda and
salt. Add to the creamed mixture and mix well.
Divide batter in half. Add cocoa to half; spread into a
greased 13 in x 9 in. baking pan. Spoon remaining batter on
top and swirl with a knife. Bake at 350 degrees for 25
minutes or until the bars test done.
GEORGIA PEACH BREAD
~Shared by Linda H., Rosharon, TX
3 C fresh peaches, sliced
6 tbsp. Sugar
2 C flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 C sugar
1/2 C shortening
2 eggs
1 C pecans, finely chopped
1 tsp. vanilla
Place peaches and 6 tbsp. sugar in blender or food processor container.
Process until pureed. Mixture should yield about 2-1/4 cups.
Combine flour, baking powder, soda, salt, and cinnamon; set
aside. Combine 1-1/2 cups sugar and shortening. Cream well.
Add eggs and mix well. Add peach puree and dry ingredients;
mix until dry ingredients are moistened.
Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch
loaf pans. Bake at 350F or until done. Cool for 10 minutes in
pan. Turn out on rack and let cool completely.
Source: Good Neighbour Recipes from Recipe du Jour
ARROZ CON POLLO
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
A Spanish chicken and rice dish perfumed with saffron!
INGREDIENTS:
1 rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
6 chicken breasts, bone in
2 onions, chopped
2 small green bell peppers, chopped
3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons paprika
3 cups Arborio rice (Italian short-grain rice, available at Italian
markets and some specialty foods shops)
6 cups chicken broth
1 large red bell pepper, roasted and cut into strips
1 cup thawed frozen peas
1/4 cup minced fresh parsley leaves if desired
PREPARATION:
Set a rack over a saucepan of boiling water, put the saffron in a
saucer on the rack, and let it steam for 3 to 4 minutes, or until it is
brittle. Remove the saucer and the rack and crumble the saffron in the
saucer. In a large heavy skillet heat the oil over moderately high heat
until it is hot but not smoking and reduce the heat to moderately low.
Cook the chicken, patted dry, in batches in the oil, turning it, for 15
to 18 minutes, or until it is cooked through, transferring it as it is
cooked to a bowl. Pour off all but 3 tablespoons of the fat from the
skillet and in the skillet cook the onions and the green bell peppers
over moderately low heat, stirring occasionally, until the vegetables
are softened. Add the tomatoes, the garlic, the paprika, and the
saffron and cook the mixture, stirring, for 1 minute. Add the rice and
cook the mixture, stirring, for 3 minutes. Add the broth, heated, and
simmer the mixture, stirring occasionally, for 7 minutes. Transfer the
rice mixture to a shallow 5-quart baking dish and arrange the chicken
over it. Bake the arroz con pollo in middle of a preheated 325° F. oven
for 15 minutes, sprinkle the red bell pepper and the peas over it, and
bake the arroz con pollo for 5 to 10 minutes more, or until the liquid
is absorbed and the rice is al dente. Sprinkle the arroz con pollo with
the parsley.
Serves 6.
RED PEPPER JELLY WINGS
~Shared by Jim H., Calgary, Alberta, Canada
2 1/2 cups chicken wings - separated
1/2 cup red pepper jelly
1/4 cup orange juice
2 Tablespoons orange rind - grated
1/4 cup olive oil
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons soya sauce
2 ginger cloves - chopped
1 teaspoon salt
In a large bowl combine all ingredients. Add chicken wings to mixture
and marinate for 2 hours in refrigerator. After this time remove wings
from marinade and place on broiling pan. Keep the marinade for use
later. Set oven to "broil" and place rack 6" from the element. Broil
for 7 minutes, turn wings, baste with marinade and broil a further 8
minutes. Serve hot.
You can also cook these wings over the BBQ. Cook wings the same amount
of time over medium heat. Be sure to preheat the BBQ and brush the
grill with oil to prevent sticking.
Serves 2 to 4.
RED BEANS AND RICE
~Shared by Barb C., Chula Vista, CA
New Orleans style!
Ingredients:
2 lb dry red kidney beans
2 medium onions (chopped)
1 cup celery (finely chopped)
6 green onions (chopped)
1 bell pepper
2 lb sausage (sliced)
3 garlic cloves (minced)
Cajun seasoning to taste
Wash and soak beans over night (if using dry). Drain and put into large
pot. Cover with water and bring to boil over high heat. Stir well and
let beans settle. Add sausage, onions, celery, garlic, and seasoning.
Bring to boil.
Reduce heat and simmer for two to three hours until beans are tender.
For a thicker gravy, remove one cup of beans and mash thru strainer.
Add back to pot and stir.
Serve over hot rice.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
SANTA FE CHICKEN
~Shared by Treva, NC
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Here's a go-to recipe that makes a delicious dish in just 30 minutes.
It features chili-seasoned chicken cutlets topped with cheese and
served in a flavorful tomato sauce.
1 tablespoon all-purpose flour
1 tablespoon chili powder
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons vegetable oil
1 can (10 & 3/4 ounces) Campbell's® Condensed Tomato Soup
1/4 cup shredded Cheddar cheese or Monterey Jack cheese
Stir the flour and chili powder on a plate. Coat the chicken
with the flour mixture. Heat the oil in a 10-inch skillet over
medium-high heat. Add the chicken and cook for 10 minutes or until well
browned on both sides. Add the soup to the skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the
chicken is cooked through. Top the chicken with the cheese.
Recipe Tips: Cost per recipe: $4.62/Cost per recipe serving: $1.16
Source: Campbell's
FIVE STAR CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup graham cracker crumbs
3 (8 ounce) packages cream cheese
7/8 cup white sugar
1/2 cup heavy cream
2 tablespoons sour cream
1/4 cup half-and-half
1 1/2 teaspoons vanilla extract
4 eggs
Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8
inch springform pan with foil. Generously butter the inside of pan and
sprinkle with graham cracker crumbs, then shake out excess.
In a large bowl, Beat cream cheese and sugar on low speed until smooth.
Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat
in the eggs one at a time. Pour filling into prepared pan. Wrap bottom
of the pan on aluminum foil to prevent water from seeping in.
Place cheesecake in a water bath. Bake in the preheated oven for 75
minutes, or until filling is set.
FRIED CHICKEN SALAD WITH SWEET ONIONS
~Shared by Johnny, LA
From Marcelle Bienvenu.
Makes 4 servings
2 heads Boston or Bibb lettuce
8 cherry tomatoes
½ cup peanut oil
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/3 cup milk
2 whole fryer breasts, halved, boned, and cut into ½-inch-wide strips
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ cup sliced white mushrooms
1 shallot, minced
Salt and freshly ground black pepper
1 tablespoon capers, drained
1 sweet onion, thinly sliced
Arrange the lettuce leaves and tomatoes on four salad plates.
Heat the peanut oil in a frying pan on medium-high heat. In a shallow
bowl, combine the flour with ½ teaspoon salt and the coarsely ground
black pepper. Put the milk in another bowl. Dip the chicken strips into
the milk, then into the flour mixture to coat evenly.
Fry the chicken on both sides until golden brown, about 5 minutes
total. Drain on paper towels and reserve the oil in the pan. Add the
vinegar to the oil and stir, scraping the pan to deglaze. Pour the oil
and vinegar into a mixing bowl. Add the mustard and mix. Add the
mushrooms and shallot; season to taste with salt and pepper.
To serve, arrange the chicken strips on the lettuce leaves and pour on
just enough vinaigrette to moisten. Scatter the capers and sliced onion
on top of the salads. Serve with the remaining dressing on the side.
BAMBOO SALMON AND MANGO-AVOCADO SALSA
~Shared by Jim D., WA
1/2 cup freshly squeezed lime juice (3 limes)
1 1/2 pounds fresh wild salmon, cut into 1-inch chunks
1 tablespoon olive oil
Salt and freshly ground black pepper
Lime wedges, for garnish
Fresh cilantro sprigs, for garnish
Mango-Avocado Salsa:
2 large, ripe mangoes
2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice
1/2 to 1 jalapeño, seeded and minced
1/2 small red onion, diced
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
3 tablespoons blanco tequila
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and freshly ground
pepper
Place the lime juice in a container large enough to hold 12 bamboo
skewers, each 6 to 8 inches long. Let soak for 30 minutes.
To make the salsa, working with 1 mango at a time, cut off the flesh
from each side of the large, flat pit, to form 2 large pieces. Discard
the pit. Using a knife, score the flesh lengthwise and then crosswise
into 1/2-inch squares, cutting to, but not through, the skin.
Now slip the blade between the skin and the flesh and cut away the
flesh, directing the small cubes into a bowl. Add the avocados,
jalapeño to taste, red onion, lime zest and juice, orange juice,
tequila, cilantro, and olive oil. Season with salt and pepper.
Preheat a gas or charcoal grill. Thread the salmon chunks onto the
skewers and brush with the olive oil. Season with salt and pepper.
Grill the salmon, turning every 2 minutes, until cooked but still
slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook
the skewers in a nonstick ridged grill pan over medium-high heat for
about 10 minutes.
Place 2 skewers on each serving plate and scoop a large spoonful of the
salsa alongside or on top. Garnish with lime wedges and cilantro sprigs
and serve.
Serves 6
CHICKEN, GRAPE TOMATOES, AND PENNE PASTA
~Shared by Luanne, FL
Ingredients:
8 oz. Penne Pasta
3 tbsp. Olive Oil
2 tbsp. regular oil
1/2 cup. onion, finely chopped
3-4 cloves garlic, sliced
2 chicken breasts, cubed
3/4 lb. zucchini, cubed = 2 cups
2 cups. grape or cherry tomatoes, halved
pepper to taste
1 tsp. dried Basil
1/8 tsp chili powder (or to taste)
1/2 tsp salt
Directions:
Heat oil over medium heat. Add onion and garlic. Cook until
translucent. Increase heat. Add cubed chicken. Stir briskly until
white. Add zucchini and halved tomatoes, salt, chili powder, and basil.
Reduce to low-med heat, cover, and cook 10 minutes.
Cook pasta according to directions. Mix cooked, drained, hot pasta with
2 tablespoons softened butter. Add chicken mixture, (I like to
smash/break up the tomatoes before mixing with pasta) toss
and serve.
* May add grated cheese at serving
BLUEBERRY CREAM PIE
~Shared by Larry J., Spring Hill, TN
Be sweet to yourself this weekend
INGREDIENTS:
1 cup sour cream
2 Tablespoons flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 to 3 cups fresh blueberries
1 (9-inch) pie shell, unbaked
4 Tablespoons flour
4 Tablespoons butter, softened
4 Tablespoons chopped pecans
TO PREPARE:
Combine first 6 ingredients and beat 5 minutes at medium speed or until
smooth. Fold in blueberries. Pour into pie shell
and bake at 400 degrees for 25 minutes. Combine remaining
ingredients, stirring well. Sprinkle over top of
pie. Bake an additional 10 minutes. Chill well
before serving.
SERVINGS: 6 - 8
Source: "Traditions...A
Taste of the Good Life" by The Junior League of Little Rock
SUPER SCONES
~Shared by Linda H., Rosharon, TX
This mix is rather gooey, but the end result is a MUCH lighter scone.
1 Cup Sprite drink
4 Cups Self-rising flour
1 Cup Cream
1 Cup Dried fruit
Combine all the above ingredients and shape into 2 round patties.
Flatten dough into 2 1/2 inch circles . Place on greased cookie sheet
and bake at 425 degrees about 10-12 minutes or until golden brown.
Source: www.50plusfriends.com
BAKED LIMA BEANS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
One 6-ounce package vegan "bacon"
2 teaspoons oil
One 24-ounce package frozen lima beans
1/2 small onion, finely chopped
One 8-ounce can tomato sauce
1/2 cup molasses
2 Tablespoons nutritional yeast
Directions
Fry vegan "bacon" in oil in a non-stick frying pan until crisp on both
sides (about 10 minutes). Chop into very small pieces.
Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling
water for 10 minutes and drain.
Mix all the ingredients together and pour into a medium-size oven-proof
baking dish. Cover and bake 30 minutes. Serve warm.
Serves 8
Source: Cajun
Cooking Recipes 2002
BACON-CHEESE PULL-APARTS
~Shared by Barb C., Chula Vista, CA
Every bite of this pull-apart is filled with the breakfast flavors of
bacon, egg and Cheddar cheese.
INGREDIENTS
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original
Biscuits
1 (2.1-oz.) pkg. Precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)
DIRECTIONS
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking
dish with cooking spray. In large bowl, beat egg and milk with wire
whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir
biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese
and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in
single layer. Bake at 350°F. For 23 to 28 minutes or until golden
brown. Cut into squares.
Source: LilBitsThisnThat-PSP@yahoogroups.com
PINEAPPLE ORANGE POUND CAKE
~Shared by Treva, NC
CAKE
1 pk Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1 pk Vanilla Instant Pudding and pie filling mix (4-serving)
4 Eggs
1 c Orange Juice
1/3 c Oil
1 TB Orange Peel; grated
GLAZE
1/3 c Sugar
1/4 c Orange Juice
Preheat oven to 350 degrees.
Grease and flour 10-inch Bundt pan.
2. For cake, combine cake mix, pudding mix, eggs, 1 cup orange juice,
oil and orange peel in a large bowl. Beat at medium speed with electric
mixer for 2 minutes. Pour into pan. Bake at 350 degrees for 50 to 60
minutes or until toothpick inserted in center comes out clean. Cool 25
minutes in pan. Invert onto serving plate.
3. For glaze, combine sugar and 1/4 cup orange juice in small saucepan.
Simmer 3 minutes. Brush warm glaze on cake.
Source: Duncan Hines Treasury of Baking-1992
AUGUSTA GRILL BLACK PEPPER AND CHEDDAR
CHEESE BISCUITS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Source: Recipe by John Malik, Executive Chef - Augusta Grill,
Greenville, South Carolina
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper
Sift together the first 5 ingredients.
Cut butter into dry ingredients, then add the Cheddar cheese, black
pepper and buttermilk.
Mix together and then roll out. Cut into biscuits and bake in a 325
degree F oven for 12 to 15 minutes.
Serve 2 per person with a thin slice of Smithfield Ham and the
honey-sweetened mustard of your choice.
Servings: 16
PINEAPPLE UPSIDE DOWN BISCUITS
~Shared by Johnny, LA
Made these today, everyone talks how good they are. Will let you know.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple,
save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the
pineapple mixture among the muffin cups. Place a cherry in the center
of each muffin cup, making sure cherry hits bottom of cup. Place 1
biscuit in each cup on top of sugar and pineapple mixture. Spoon 1
teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15
minutes, or until golden. Cool for 2 minutes. Invert the pan onto a
plate to release the biscuits. Serve warm.
COCONUT RUM SWEET POTATO PIE
~Shared by Jim D., WA
Use your favorite unbaked pie crust recipe or try one made with crushed
gingersnaps following directions for any graham cracker pie crust.
Ingredients:
Unbaked 9-inch pie crust
2 cups mashed cooked sweet potato (about 1-1/4 lbs.)
1/2 cup packed dark brown sugar
1/4 cup milk
2 tablespoons dark rum
1-1/2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut
Preheat oven to 350 deg. Combine sweet potato and remaining ingredients
except coconut in a food processor; process until smooth. Spoon mixture
into prepared pie crust; sprinkle with coconut. Bake at 350 deg. for 1
hour or until set; shield edges with foil after 20 minutes. Cool
completely on wire rack.
6-8 servings.
CREOLE CAKE SQUARES
~Shared by Mary H., Montreal, Canada
3 tablespoons butter or margarine, melted
2 squares unsweetened chocolate, melted
1 1/3 cups flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup milk
Preheat oven to 325 degrees F. Grease and flour an 8” x 8”
square cake pan.
In a saucepan over low heat, melt butter and chocolate, stirring until
smooth. Set aside to cool slightly.
In a bowl, mix together flour, baking powder and salt.
When chocolate mixture has cooled, stir in sugar. Add eggs
and beat until just blended. Gradually blend in flour mixture
alternately with milk until just incorporated. Spread evenly
in prepared pan. Bake in preheated oven for 45 to 50 minutes,
or until a tester inserted in centre comes out clean. Place
on a rack to cool completely. Frost as desired. Cut
into 16 squares.
HEARTY PIZZA LOAF
~Shared by Linda H., Rosharon, TX
A quick bread filled with all the things you love about pizza.
Grated Parmesan cheese
1 cup milk
¼ cup olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil
leaves
1/4 teaspoon crushed red pepper, if desired
1 egg
2 ¼ cups Gold Medal(r) all-purpose flour
3/4 cup shredded mozzarella cheese (3 ounces)
1/3 cup chopped pepperoni
1/4 cup sliced ripe olives
2 tablespoons grated Parmesan cheese
3 teaspoons baking powder
Heat oven to 350ºF. Generously grease loaf pan, 8 1/2x4 1/2x2 ½ or
9x5x3 inches; coat with Parmesan cheese. Mix milk, oil,
basil, red pepper and egg in large bowl. Stir in remaining ingredients.
Spread in pan. Sprinkle with additional grated Parmesan cheese if
desired.
Bake 45 to 50 minutes or until toothpick inserted in center comes out
clean.
Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from
pan and place top side up on wire rack. Cool completely before slicing.
Store tightly wrapped in refrigerator up to 2 days.
RASPBERRY VINEGAR PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 tbs. butter
1 tbs. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbs. fresh or dried parsley
1/2 cup chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish
Melt butter in a large skillet; add oil. Brown the pork on each side
over high heat. Pour off oil; reduce heat to medium low. Add 2
tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove
pork to heated container; cover to keep warm. Add remaining vinegar;
stir up browned bits from bottom of skillet. Raise heat and boil until
the vinegar is reduced to a thick glaze. Add the tomatoes, sage,
parsley and chicken stock. Boil until liquid is reduced to half the
original volume. Strain sauce; season with the salt and pepper. Spoon
over chops. Garnish with the fresh raspberries and sage. *Chicken
breasts may be substituted in this recipe. Need a recipe for raspberry
vinegar? See page 35. Yield: 8 servings. diabetic exchanges: one
serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg
sodium, 60 mg cholesterol, 4 gm carbohydrate, 20 gm protein, 13 gm fat.
THREE INGREDIENT PEANUT BUTTER FUDGE
~Shared by Barb C., Chula Vista, CA
Not exactly diet... This peanut butter fudge is not only simple to make
but it is tasty too.
Ingredients:
1/2 pound (2 sticks) butter
1-18 ounce jar crunchy peanut butter
1 pound box powdered sugar
Preparation:
Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter
in top of double boiler. Stir until melted. Stir in powdered sugar.
Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil
and fudge. Dump-out on cutting board and cut.
Source: Michelle Lee
BLT SALAD TOSS
~Shared by Treva, NC
Prep: 20 minutes
Serves: 6
Pace® Picante Sauce and Italian salad dressing top this new generation
"BLT" salad with a Southwestern flair.
1/2 cup Pace® Picante Sauce
1/4 cup prepared Italian salad dressing
6 cups romaine lettuce, torn into bite-sized pieces
2 medium tomatoes, cut into thin wedges
2/3 cup sliced pitted ripe olives
2 cups corn chips
2 ounces shredded Cheddar cheese (about 1/2 cup)
3 slices bacon, cooked and crumbled
Stir the picante sauce and dressing in a large bowl.
Add the lettuce, tomatoes, olives and chips and toss to coat. Top with
the cheese and bacon.
Serve immediately.
Source: Campbell's
BLACK MAGIC CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder
and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on
medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until
toothpick inserted into center of cake comes out clean. Cool for 10
minutes, then remove from pans and finish cooling on a wire rack. Fill
and frost as desired.
BLU JAM CAFE'S HUNGARIAN GOULASH
~Shared by Johnny, LA
Makes 10 servings
1 ½ pounds boneless pork butt or shoulder trimmed of excess fat and cut
into ½-inch cubes
Salt and pepper
3 tablespoons olive oil, more as needed
1 pound Polish sausage or kielbasa, cut into ½-inch pieces
1 large onion, chopped
3 cups sliced button mushrooms
1 tablespoon chopped garlic
1 ½ teaspoons caraway seeds
2 tablespoons Hungarian paprika, more to taste
2 tablespoons tomato paste
1 ½ quarts chicken broth, divided
1 cup flour
¾ cup water
1 bunch parsley, chopped
2 baking potatoes, peeled and cut into ½-inch pieces
Place the pork pieces in a large bowl and season with 1 teaspoon salt
and 1/4 teaspoon pepper, tossing the pork so that it is evenly coated.
In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat
until hot. Add the pork and saute, stirring frequently, until the
pieces are browned on all sides, about 15 minutes. This might need to
be done in batches. Remove the pork to a bowl and set aside.
Add the sausage to the pot and saute until the pieces are lightly
browned on all sides, 3 to 5 minutes. Strain and set aside with the
sauteed pork.
Add the onions and mushrooms to the pot, along with a little extra oil
if needed. Saute the vegetables until the onions are lightly colored,
stirring frequently. Stir in the garlic, caraway seeds and paprika and
continue to cook, stirring constantly, until the garlic and spices
become fragrant, about 1 minute. Stir in the tomato paste, coating the
vegetables evenly, and cook for a minute or two until the paste just
begins to darken in color.
Stir in 2 cups broth and increase the heat to high. Cook, stirring the
contents of the pot and scraping any flavorings from the bottom of the
pot, until the mixture comes to a good simmer. Add the pork and sausage
back to the pot, along with the rest of the stock.
In a medium bowl, combine the flour and water to form a slurry, making
sure there are no lumps. Whisk the slurry into the pot and bring the
mixture to a boil. Reduce the heat to a strong simmer and cook until
the meat is tender and the pork almost falls apart, about 30 minutes.
Stir frequently, making sure to scrape the bottom of the pot so the
flour does not burn.
Stir in the parsley and potatoes and cook until the potatoes are tender
but not falling apart, 10 to 15 minutes. Season to taste with
additional salt, pepper and paprika before serving.
Per serving: 400 calories; 23 grams protein; 22 grams carbohydrate; 3
grams fiber; 25 grams fat; 8 grams saturated fat; 72 milligrams
cholesterol; 914 milligrams sodium.
GOLD RUSH PORK CHOPS
(1940's)
~Shared by Jim D., WA
4 Pork Chops, 1 inch thick
2 Apples, sliced
2 Cups Apple Cider
Flour
Salt, Pepper, Cinnamon, Nutmeg
Combine the flour, salt, pepper, cinnamon and nutmeg. Roll pork chops
in this mixture and brown.
When the chops are brown, turn down heat, add flour mixture for the
gravy.
Top chops with sliced apples & add the apple cider until the
chops are covered.
Simmer until tender, about 1 hour. When done, the chops will be in
gravy.
Source: Casual Cuisines of the World - Bistro
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OAT BRAN MUFFINS
~Shared by Treva, NC
1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 8 ingredients (all-purpose flour through
salt) in a large bowl, stirring well with a whisk. Stir in carrot,
apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food
processor; process until smooth. Make a well in center of flour
mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with
cooking spray. Bake in batches at 375° for 20 minutes or until muffins
are browned and spring back when touched lightly in center. Remove the
muffins from pans immediately, and place on a wire rack.
Yield: 28 muffins (serving size: 1 muffin)
CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g);
IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM
188mg; PROTEIN 3.5g; FIBER 3g
Source: Cooking Light, NOVEMBER 2002
DUTCH BABIES WITH FARM-STYLE EGGS
~Shared by Maggie, TX
Prep: 20 min.
Bake: 25 min.
Stand: 5 min.
Ingredients
Nonstick cooking spray
1/2 cup frozen egg product, thawed
1/4 cup nonfat milk
1/4 cup all-purpose flour
1 tablespoon cooking oil
1/2 teaspoon dried thyme, crushed
1 cup frozen loose-pack hash brown potatoes with onion and
peppers
2 ounces fully cooked ham, cut into strips (about 1/2 cup)
1-1/4 cups frozen egg product, thawed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
Directions
1. Lightly coat four 4-1/2-inch foil tart pans with cooking spray. Beat
the 1/2 cup egg product, milk, flour, oil, and thyme until smooth.
Divide batter evenly among pans. Bake in a 400 degrees F oven for 25
minutes or until brown and puffy. Turn off oven; let stand in oven for
5 minutes.
2. Meanwhile, lightly coat a large nonstick skillet with cooking spray.
Cook the frozen hash brown potatoes over medium heat for 7 to 8 minutes
or until tender; stir often. Add ham; heat through. Beat together the
1-1/4 cups egg product, salt, oregano, and pepper. Add to potatoes.
Cook, without stirring, until mixture begins to set on bottom. Use a
spatula to lift and fold partially cooked eggs so uncooked portion
flows underneath. Cook 2 to 3 minutes more or until eggs are cooked.
Spoon into center of puffs. Serve immediately.
Makes 4 servings.
Food exchanges: 1/2 bread, 2 meat, 1 fat.
Nutrition Facts
Calories 218, Total Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg)
9, Sodium (mg) 513, Carbohydrate (g) 13, Fiber (g) 1, Protein (g) 18,
Iron (DV%) 21
Percent Daily Values are based on a 2,000 calorie diet
Source: BH&G Magazine
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FESTIVE PILAF
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 tablespoon butter
- 1 cup uncooked long-or whole-grain rice, divided
- 2 chicken bouillon cubes
- 2 cups water
- 3 scallions, sliced
- 1/2 of a medium-sized red bell pepper, finely chopped
- 1/8 teaspoon black pepper
DIRECTIONS
In a large skillet, melt the butter over high heat. Brown 1/2 cup rice
in the butter, stirring constantly.
Add the remaining 1/2 cup rice, the bouillon cubes, and water, and
bring to a boil. Reduce the heat to medium-low, cover, and simmer for
18 to 20 minutes.
Stir in the scallions, and the red and black pepper, and cook until
heated through.
Nutritional Information Per Serving (1/2 cup): Calories: 103, Fat: 2 g,
Cholesterol: 4 mg, Sodium: 242 mg, Carbohydrate: 20 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
HALIBUT IN FOIL
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons olive oil
- 6 (4 ounce) halibut steaks
- 1/2 cup dry white wine
- 6 thyme sprigs
- 6 thin lemon slices
- 1-1/2 teaspoons fennel seeds
- 6 parsley sprigs
- Fresh ground pepper to taste
DIRECTIONS
Preheat the oven to 350 degrees F. Tear aluminum foil into 6 large
squares. Brush each square with some olive oil.
Place the halibut in the center of the square. Drizzle each steak with
some of the wine. Put a thyme sprig, lemon slices, a few fennel seeds,
and a parsley sprig on each piece of fish.
Grind pepper over each piece of fish. Seal the foil into a packet.
Place all packets on a baking sheet and bake for 10 - 15 minutes. Place
a packet on each plate and let each person carefully open the packet.
Pour all juices on top of the fish.
Nutritional Information Per Serving (3-4 ounces): Calories: 144, Fat: 4
g, Cholesterol: 36 mg, Sodium: 62 mg, Carbohydrate: 0 g, Dietary Fiber:
0 g, Sugars: 0 g, Protein: 24 g
Diabetic Exchanges: 4 Very Lean Meat
MANGO-LIME CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 chicken breasts, boned, halved, and skinned
- 1/4 cup orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons mango chutney
- 2 teaspoons grated fresh ginger
- 1 tablespoon olive oil
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon minced fresh oregano
- 2 garlic cloves, minced
DIRECTIONS
Combine the chicken breasts with all remaining ingredients. Place in
the refrigerator and marinate overnight.
The next day, prepare and outside grill with an oiled rack set 6 inches
above the heat source. On a gas grill, set the heat to medium. Grill
the chicken breasts for 6 minutes on each side until the chicken is
cooked through.
Nutritional Information Per Serving (3-4 ounces): Calories: 162, Fat: 4
g, Cholesterol: 73 mg, Sodium: 71 mg, Carbohydrate: 3 g, Dietary Fiber:
0 g, Sugars: 2 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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CHINESE CHICKEN WITH CASHEW NUTS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/4 cup lite soy sauce
- 1/4 cup rice vinegar
- 1/4 cup dry sherry
- 2 tablespoons chopped fresh ginger (or 2 teaspoons ground
ginger)
- 3 medium cloves garlic, crushed
- 1/2 pound boneless skinless chicken breast, cut into
1/2-inch pieces
- 2 teaspoons sesame oil
- 1 medium red bell pepper, sliced (1 cup)
- 1 teaspoon cornstarch
- Salt and freshly ground black pepper, to taste
- 1/4 cup unsalted cashew nuts
- 2 scallions
DIRECTIONS
Mix soy sauce, vinegar, sherry, ginger, and garlic together in a small
bowl. Add chicken and marinate while you prepare the other ingredients.
Heat a wok or skillet over high heat and add oil.
Remove chicken from marinade with a slotted spoon, reserving liquid.
Add chicken to work and stir-fry 2 minutes. Remove to a plate.
Add red pepper and stir-fry 2 minutes.
Mix cornstarch with reserved marinade. Add marinade and chicken to the
wok and stir-fry 2 minutes with the peppers.
Remove from heat. Add salt and pepper. Sprinkle cashew nuts and
scallions on top and serve over rice.
Nutritional Information Per Serving (1/2 of recipe): Calories: 371,
Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg, Carbohydrate: 21 g,
Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat
Source: Mix
'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
GARLICKY SHRIMP
~Shared by Maggie, TX
This quick dinner uses simple, quick-cooking ingredients to help you
get dinner on the table in no time! Serve with a simple Caesar Salad.
Makes: 2 servings
Total time: 15 minutes
1/4 lb. dry angel hair pasta
2 Tbsp. chopped garlic
2 Tbsp. extra-virgin olive oil
10 large shrimp, peeled and deveined
Salt and red pepper flakes to taste
2 Tbsp. sliced fresh basil
Grated Parmesan
Cook pasta in a pot of boiling water according to package directions;
drain and set aside.
Sauté garlic in oil in a sauté pan over medium heat for 1 minute. Stir
in shrimp and sauté until shrimp is cooked through, about 2 minutes per
side. Season with salt and pepper flakes. Pour shrimp and oil over
pasta. Add basil, and toss to combine. Serve with Parmesan.
Nutrition Information
Per serving: 381 cal; 14g total fat (2g sat); 53mg chol; 52mg sodium;
44g total carbs (2g sugars); 1g fiber; 14g protein
Source: Cuisine
at Home
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BLUEBERRY CHEESECAKE BREAD
1 pkg. (16.5 to 18.25 oz.) Blueberry Muffin Mix (prepare as directed on
package)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg
Streusel Topping:
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon
Muffin Mix:
Prepare muffin mix as directed on package, including adding the
blueberries. Pour half of the batter into a greased 9 x 5-inch loaf
pan.
Filling:
In a separate mixing bowl, beat together cream cheese, almond extract,
sugar, lemon juice and egg until smooth. Spread the cream cheese
filling over the layer of muffin batter in the pan. Pour the remaining
batter on top of the filling.
Streusel Topping:
Stir together melted butter, flour, sugar, chopped nuts and cinnamon.
Sprinkle streusel topping over the top of the batter.
Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted
into middle comes out clean.
Cool, then refrigerate before serving.
Source: A_L_I_ACookingCorner yahoo group
CHICKEN WITH CREAMY ONION SAUCE
6 to 8 boneless chicken breasts
1 package Good Seasons Italian dressing mix
Brush chicken with butter; place in crock pot. Sprinkle dry dressing
mix over chicken. Cook for 5 to 6 hours on LOW.
Creamy Onion Sauce:
8 ounces cream cheese
1 can cream of mushroom soup
2 tablespoons chopped onions
Melt all ingredients over low heat and pour over chicken in crock pot
for 30 to 45 minutes before serving.
Serve over rice or with potatoes.
GOLDEN CRUSTED PORK CHOPS
1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing
Preheat oven to 425. Prepare stuffing as directed on package. Combine
Miracle Whip and mustard in small bowl, set aside. Arrange pork chops
in 9x13 baking dish; brush with half of the mustard mixture. Turn chops
with stuffing; cover dish with foil. Bake 10 minutes. Meanwhile, place
green beans on large sheet of foil; drizzle with Italian dressing. Fold
foil over and seal edges to form packet. Uncover chops; place bean
packet in oven. Bake an additional 20 minutes or until chops are cooked
through and beans are heated through.
FETTUCCINE ALFREDO
Ingredients
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Grated or finely shredded Parmesan cheese (optional)
Directions
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and
pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5
minutes or until mixture begins to thicken. Remove from heat and stir
in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce.
Toss to combine. Transfer to warm serving dish. Serve immediately. If
desired, sprinkle with additional Parmesan cheese.
Makes 4 servings.
Nutrition Facts
Calories 515, Total Fat (g) 32, Saturated Fat (g) 19, Monounsaturated
Fat (g) 10, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium
(mg) 512, Carbohydrate (g) 45, Total Sugar (g) 1, Fiber (g) 1, Protein
(g) 12
Vitamin C (DV%) 1, Calcium (DV%) 16, Iron (DV%) 10, Starch (d.e.) 3,
Lean Meat (d.e.) 1, Fat (d.e.) 5
Percent Daily Values are based on a 2,000 calorie diet
3. Chicken and Tomato Fettuccine Alfredo: Prepare as above, except stir
1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed
snipped dried tomatoes into cream mixture before adding the Parmesan
cheese; heat through. Remove from heat and stir in grated Parmesan
cheese. Combine and serve as directed above.
Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol.,
575 mg sodium, 46 g carb., 2 g fiber, 28 g pro.
Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% iron
Exchanges: 3 Starch, 2 Lean Meat, 6 Fat
4. Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces
cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon
dried basil into cream mixture before adding the Parmesan cheese; heat
through. Remove from heat and stir in grated Parmesan cheese. Combine
and serve as directed above.
Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol.,
703 mg sodium, 45 g carb., 21g fiber, 30 g pro.
Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% iron
Exchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat
GRILLED STUFFED MUSHROOMS
12 medium mushrooms
1/2 red bell pepper, finely chopped
2 oz. breadcrumbs
1 tsp. crushed garlic
1 Tbs. parsley, chopped
1 scallion, chopped
2 oz. grated cheese
2 Tbs. melted butter
Remove stalks from mushrooms. Combine ingredients and spoon generously
into each mushroom. Sprinkle with a little extra parmesan cheese. Place
on barbecue (grill), cover and grill for 5 minutes, or until tender.
SAVORY SPAGHETTI AND CHICKEN
1 pkg. Thin Spaghetti (I break into pieces)
1/4 cup (1/2 stick) butter or margarine
3 cups (about 9 oz.) sliced fresh mushrooms
1/2 cup all-purpose flour
1 3/4 cup (about 14 oz.) condensed chicken broth
1 1/4 cups milk
2 1/2 cups (about 1 1/2 lb.) chopped cooked chicken
2 cups (10 oz. pkg.) frozen peas
1/2 cup grated Parmesan cheese
1/2 teaspoon lemon pepper seasoning
In 3 quart saucepan, melt butter. Add mushrooms; cook until tender.
Stir in flour; gradually add broth and milk, stirring constantly, until
mixture is smooth. Cook over medium heat, stirring frequently, until
sauce thickens. Add chicken and peas to sauce; heat thoroughly.
Meanwhile, cook pasta according to package directions; drain. Stir
cheese and seasoning into chicken sauce; serve over hot pasta.
Serves 4
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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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