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A
to Z
Recipes
August 22, 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 hope this finds you well. We are doing
'ok' in our neck of the woods. Yeppers, it is still hot enough to fry
eggs on the front porch in the shade. But we don't... most eggs have
been recalled
anyway, right? Unless you get some fresh off the farm. I work with a
girl who has chickens and she sells the eggs to co-workers. Great eggs,
too. There's something to be said about eating fresh off the farm and
doing things the old way. Except for relying on electric fans for
defense
against the heat. Whew! Is it hot here!
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. You
could join in the fun of our September gathering by sharing a recipe
for us to prepare in your honor. 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 Mary H., Montreal,
Canada
A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet,
balance accounts, build a wall, set a bone, comfort the dying,
take orders, give orders, cooperate, act alone, solve equations,
analyze a new problem, pitch manure, program a computer,
cook a tasty meal, fight efficiently, die gallantly.
Specialization is for insects.
~Robert A. Heinlein
Buy 1 Colgate Wisp 16 count item get 1 free
at drugstore.com. While supplies last.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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"Who am I?"
~Shared by Treva, NC
Your best friend or greatest enemy, I am your greatest companion. I am
your greatest helper or your heaviest burden. I will push you onwards
or drag you down to failure. I am completely at your command.
Half the things you do, you might as well turn over to me and I'll do
them quickly and correctly. I'm easily managed, but you must be firm
with me. Show me exactly how you want something done and, after a few
lessons, I'll do it automatically. I'm the servant of all great men
and, alas, of all failures as well.
Those who are great, I have made great. Those who are failures, I have
made failures. I work with the precision of a scientist and the passion
of a patriot. You may run me for profit or run me for ruin; it makes
no difference to me. Take me, train me, be firm with me and I will put
the world at your feet. But be easy with me and I'll destroy you.
Who am I?
*
*
*
*
*
*
*
*
*
*
*
*
*
I am Habit!
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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All-Purpose Ground Meat Mix
by Deborah Taylor-Hough
One of the easiest ways to save money on your family’s grocery bill is
by purchasing foods in bulk when they go on sale. When ground meat goes
on sale, rather than just stocking up to store in the freezer “as is,”
many cooks find it helpful to prepare meat mixes for using later in
their favorite family recipes.
By preparing this recipe for All-Purpose Ground Meat Mix, you’ll be
ready to fix any number of tasty ground meat recipes without needing to
brown the meat, onions and spices each time you cook. Not only will
this technique save you money, it saves time too.
All-Purpose Ground Meat Mix
(Makes about 12 cups)
This is a basic ground meat mix that can be used in many casseroles and
recipes.
5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onion, chopped
1 cup green pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)
Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green
pepper, salt and pepper; cover and simmer about 10 minutes until
vegetables are tender but not soft. You can use this mixture
immediately during your cooking session or freeze in two-cup portions
for later use.
Suggested Uses (be creative):
Tacos:
Add one package taco seasoning to two cups All-Purpose Ground Meat Mix
(follow package directions for amount of water). Freeze. To serve: thaw
and heat taco mixture; prepare tacos as you would normally.
Taco Potatoes:
Follow instructions for taco mixture (above), but serve the mixture
over baked potatoes instead of tortillas or taco shells. Top with
grated cheese, diced tomatoes, sour cream, sliced green onions, sliced
black olives and salsa.
Easy Taco Salads:
Follow instructions for taco mixture; place a layer of corn chips or
tortilla chips on plate; spoon taco mixture over chips; add layer of
shredded lettuce; add diced tomatoes, sliced green onions, sliced black
olives, sour cream and salsa.
Sloppy Joes:
In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce)
can tomato soup, two tablespoons brown sugar, and one teaspoon prepared
mustard. Stir. Cover and simmer ten minutes. Serve ladled onto
hamburger buns.
The All-Purpose Ground Meat Mix can also be used for: stuffed peppers,
chili, spaghetti, and baked ziti (further recipes can be found in the Frozen
Assets book).
Source: Frozen
Assets: Cook for a Day, Eat for a Month by Deborah
Taylor-Hough
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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LOCATION, LOCATION, LOCATION
~Shared by Johnny, LA
Places I'd Rather Not Live In...
Paradox, New York
Crapo, Maryland
Boogertown, North Carolina
Spasticville, Kansas
Hellhole, Idaho
Purgatory, Maine
What would Freud say about...
Climax, Michigan
Spread Eagle, Wisconsin
Needmore, Arkansas (Clinton's Home Town?)
Hardup, Utah
Big Bogue Homo, Mississippi
Intercourse, Pennsylvania
Hornytown, North Carolina
Conception Junction, Missouri
Blue Ball, Pennsylvania
Bird-in-Hand, Pennsylvania
It doesn't surprise me that there is a...
Rudeville, New Jersey
Boring, Oregon
Hell, Michigan
Hooker, California
Virgin, Utah
Dulls Corner, Maryland
Bowlegs, Oklahoma
Volcano, Hawaii
Beersville, Pennsylvania
Fleatown, Ohio
Burnt Corn, Alabama
Two Guns, Arizona
Toad Suck, Arkansas
GITCHA MOMMA
~Shared by Charlie J., Mobile, AL
A redneck family was visiting Atlanta and they were in a mall for the
first time in their lives. The father and son were strolling around
while the wife shopped. They were amazed by almost everything they saw,
but especially by two shiny silver walls that could move apart and then
slide back together again.
The boy asked, 'Paw, what's at?'
The father (never having seen an elevator) responded, 'Son, I dunno. I
ain't never seen anything like that in my entire life, I ain't got no
idear what it is.
While the boy and his father were watching with amazement, a fat old
lady in a wheel chair rolled up to the moving walls and pressed a
button. The walls opened and the lady rolled between them into a small
room. The walls closed and the boy and his father watched the small
circular number above the walls light up sequentially. They continued
to watch until it reached the last number and then the numbers began to
light in the reverse order. Then the walls opened up again and a
gorgeous, voluptuous 24 year-old blonde woman stepped out.
The father, not taking his eyes off the young woman, said quietly to
his son, Boy....................go gitcha momma.
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:
STRAWBERRY AND ROSEMARY SCONES
~Shared by Barb C., Chula Vista, CA
Ingredients:
2 cups all purpose flower, plus more for dusting
1/2 cup of sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup strawberry jam
Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons of water
Directions
Special equipment: a 3 inch heart shaped cookie cutter.
For the scones: Place an oven rack in the middle of
the oven. Preheat the oven to 375 degrees F. Line a
baking sheet with a silpat or parchment paper. Set aside.
In the bowl of a food processor, pulse together the flour, sugar,
baking powder, rosemary, salt, and butter until the mixture resembles a
coarse meal. Transfer the mixture to a medium bowl.
Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch
thick, 10-inch circle. Using a 3-inch heart shaped cookie
cutter, cut out heart shaped pieces of dough and put on the prepared
baking sheet. Gently knead together any leftover pieces of
dough and roll out to 1/2-inch thick. Cut the dough into more
heart shapes and add to the baking sheet. Using an index
finger or a small, round measuring spoon, gently make an indentation in
th e center of each pastry heart. Spoon a heaped 1/2 teaspoon
of jam into each indention. Bake for 18 - 20 minutes or until
the edges are golden brown. Transfer the cooked scones onto a
wire rack and cool for 30 minutes.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CHILI CON QUESO
~Shared by Jim D., WA
2 lb Hot Jimmy Dean Sausage
1 lb. Ground beef
1 bottle Picante or regular chili salsa
1 can Cream mushroom soup
1 lg Velveeta cheese
Brown and Drain hamburger and remove grease.
Add in the following order:
Bottle of Picante or Regular Salsa
1 can cream of mushroom soup
1 large block of Velveeta Cheese; cut into chunks and drop chunks into
mixture.
Place mixture in a Crock Pot; cook until all melted. Stir occasionally.
Dip may be kept warm in a crock pot for dipping.
CHICKEN WELLINGTONS FOR A CROWD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds fresh mushrooms diced
1 pound fresh onion, diced
1/2 pound fresh celery, diced
1 teaspoon mixed herbs
50 (4 oz each) chicken breasts, boneless and skinless
50 (5" size) puff pastry squares
Preheat oven to 375 F. Saute veggies lightly.
Brown chicken breasts on grill or under broiler. Lay out pastry and
spoon l oz. of veggies onto each one. Place one chicken breast on each
square; wrap pastry around each one sealing with a little water. Brush
with egg.
Bake at 375 in a convection oven for 20 minutes or in a regular oven
for 25 minutes or until golden brown.
BANANA-GINGERBREAD MUFFINS
~Shared by Linda H., Rosharon, TX
Serves/Makes: 16
1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas -- mashed
3/4 cup quick-cooking oats
3/4 cup water
2 eggs
Heat oven to 375F. Grease bottoms only of medium muffin cups or line
with paper baking cups. Mix all ingredients until well blended. Divide
batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.
Source: CDKitchen
DEEP FRIED ICE CREAM
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Step 1
40 oz. bran flakes
1 1/2 lbs. granulated sugar
1 1/2 oz. ground cinnamon
Step 2
3 gallons chocolate chip ice cream
15 eggs, well beaten
1. Crush flakes by hand and mix completely with sugar and
cinnamon.
2. Scoop 4 ounces ice cream and shape into balls. Dip balls
into breading to coat evenly. Next dip balls into egg wash to
coat and dip in breading a second time to coat evenly.
Storage: Wrap each ball individually and place in pan and place in
freezer.
Shelf Life: One week.
PINEAPPLE BEEF STIR-FRY
~Shared by Treva, NC
A zippy marinade sparks the flavor of this change-of-pace steak
specialty. Chock-full of veggies, seasonings and pineapple chunks.
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
1 can (20 ounces) pineapple chunks
1/2 cup minced fresh cilantro
1/4 cup soy sauce
1 tablespoon ground ginger
1 pound boneless beef round steak, thinly sliced
1 teaspoon cornstarch
2 teaspoons oil
1 medium sweet red pepper, thinly sliced
1/2 cup cut fresh green beans
1 tablespoon chopped green chilies
2 garlic cloves, minced
2 green onions, sliced
Hot cooked rice
Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice.
(Cover and refrigerate remaining pineapple for another use.) In a small
bowl, combine the cilantro, soy sauce, ginger and reserved pineapple
juice. Remove 3/4 cup; cover and refrigerate. In a large resealable
plastic bag, combine the beef and remaining marinade. Seal bag and turn
to coat; refrigerate for 30 minutes. Drain and discard marinade.
Combine cornstarch and reserved juice mixture until smooth. In a
skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a
slotted spoon and keep warm. Add the red pepper, beans, chilies and
garlic in skillet; stir-fry for 5 minutes. Stir juice mixture; stir
into skillet. Bring to a boil; cook and stir for 1 minute or until
slightly thickened. Add the onions, beef and the reserved pineapple;
heat through.
Serve with rice.
Yield: 4 servings.
Source: Country Woman
DRY SALSA MIX
~Shared by Johnny, LA
The following spice mix is made from dried spices. Nothing in this list
should be fresh!
Ingredients
1/2 cup crushed red pepper flakes
1 Tbsp. dried parsley flakes
3 Tbsp. dried cilantro leaves
1/2 cup dehydrated onion flakes
2 Tbsp. minced, dried garlic
Mix all spices and store in an air-tight container. Use the following
recipe when you want fresh salsa.
Salsa Using Dried Salsa Mix
1 - 2 Tbsp. of dried salsa mix (according to taste)
1 28 oz. can of diced tomatoes with juice
salt to taste
1 jalapeno pepper seeded (more if you want)
Blend to desired thickness. Will keep for 5 days if it lasts that long.
SALT AND PEPPER WINGS
~Shared by Jim H., Calgary, Alberta, Canada
Different take on the Salt and Pepper Wings in that
there is no salt in the recipe other than what is in the listed
ingredients.
Ingredients
2 lbs wings ( 20-24 )
¼ Cup soy sauce
2 tsps Montreal steak spice
½ tsp pepper
½ tsp lemon pepper
Non stick cooking spray
Directions
Preheat oven to 350F
Place soy sauce in a medium size bowl, add wings and set aside. Combine
the rest of the ingredients in a small bowl. Remove wings from soy
sauce and place coated wings on a foil lined baking sheet sprayed with
cooking spray. Sprinkle both sides with the mixture. Cover with
additional sheet of foil, bake for 15 minutes, remove cover, lightly
spray wings with cooking spray and cook uncovered for an additional 20
minutes, turning tray halfway through cooking time. Remove from oven
and serve.
SHRIMP & ANDOUILLE SAUSAGE GUMBO
~Shared by Barb C., Chula Vista, CA
1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into
1/4" slices
1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced
Cooking Instructions
Heat the oil in a large Dutch oven over high heat until it is almost
smoking.
Add the flour and cook, stirring, until dark reddish brown (about 8
minutes).
Add the celery, onions and bell peppers at once.
Cook 5 minutes, stirring and scraping the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Add the clam juice, canned plum tomatoes and sausage.
Boil 15 minutes.
Add the okra.
Reduce heat.
Simmer until the okra is tender (about 15 minutes).
Add the shrimp.
Simmer until just cooked through (about 3 minutes).
Mound rice in each soup bowl.
Ladle the gumbo over.
Serve sprinkled with diced tomato.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
HILLBILLY CASSEROLE
~Shared by Jim D., WA
1lb ground beef (chicken, turkey)
1 green pepper, cut up
1 onion, cut up
2 cups macaroni
1 can creamed corn
1/2 cup shredded Cheddar cheese
1 can tomato soup
Boil macaroni. Fry meat, onions and green peppers; add other
ingredients.
Mix all together, and put in casserole dish.
Bake, covered, for 1 hour at 350.
APPLE GOAT CHEESE BRUSCHETTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup crumbled goat cheese
1 Fuji apple - peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread
Preheat the oven's broiler and set the oven rack 3 to 4 inches from the
heat source.
Toss together the goat cheese, apple, thyme, oregano, and pepper in a
bowl; set aside. Arrange the bread slices on a baking sheet; toast the
bread under the broiler until golden brown, 1 to 2 minutes.
Sprinkle the goat cheese mixture evenly over the bread slices. Return
bread to oven to broil until cheese is softened, about 1 minute more.
CORN AND POBLANO SOUP
(sopa de poblano y maiz )
~Shared by Linda H., Rosharon, TX
This soup is best made at the peak of corn season, but is equally
satisfying any time of year using good-quality frozen corn. A great
starter to any regional Mexican menu.
6-8 ears of fresh corn kernels (should yield about 2 cups) or 2 cups,
good-quality, frozen sweet corn kernels
4 poblanos, roasted, skin and seeds removed and roughly chopped
1 large onion, diced
1/3 cup plus 1 tablespoon finely chopped cilantro (tablespoon reserved
for garnish)
1 tablespoon unsalted butter
2 cups vegetable stock
2 cups whole milk, half-and-half or a combination of both
1/4 cup heavy cream (optional)
Combine corn kernels, milk/half-and-half and stock in a 4-quart sauce
pan or soup pot. Set over medium-low heat for 30 minutes, stirring
occasionally.
Meanwhile, heat butter in a large skillet over medium heat. When the
butter has stopped bubbling, add onions and sweat until soft and
translucent.
Add poblanos, cilantro and salt and pepper to taste. Remove from heat.
Add onion and poblano mixture to corn mixture and continue to heat for
about 15 minutes.
Remove soup from heat and carefully puree soup in a blender until very
smooth(use caution when blending hot liquids; puree in a few small
batches).
Press mixture through a fine-mesh sieve, discarding solids.
Return pureed and strained soup to the sauce pan. Add heavy cream and
warm over medium heat until soup is hot. Taste and adjust seasonings --
adding more salt or pepper, if needed
Garnish each bowl with some of the reserved cilantro.
STIR - FRIED PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork tenderloin
1/2 cup. unsweetened orange juice
3 tbs. reduced-sodium soy sauce
1 tbs. dry white wine
1 1/2 tbs. cornstarch
1/8 tsp. pepper
1 tbs. cooking oil
1 cup thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 cup unsweetened pineapple chunks, drained
Slice pork diagonally across grain into 1/4 inch strips. Combine orange
juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat
heavy skillet or wok with cooking spray; heat to medium high. Add pork;
stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add
onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to
skillet. Pour orange juice mixture over, stirring well. Cover and
simmer 2 or 3 minutes. Add pineapple, stir well.
4 servings.
Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium
CHOCOLATE PEANUT BUTTER COMBOS
~Shared by Treva, NC
These delicious candies have a filling that tastes like peanut butter
cups, sitting on top of a pretzel and covered with chocolate.
Prep Time: 1 hours, 15 minutes; Cook Time: 10 minutes
1 cup of peanut butter, smooth or crunchy crunchy or smooth
1/2 cup (1 stick) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners'
sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4
cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
In a large bowl, combine peanut butter, butter, graham cracker crumbs,
club cracker crumbs, and confectioners' sugar on low to medium-low
speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a
dime and place each on a pretzel. Press down gently to cover the
pretzel and place on a jelly roll pan. Repeat until all of peanut
butter mixture is used. Refrigerate at least one hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth.
Remove from heat. Swirl the tops of each of the pretzel candies in the
melted chocolate, shaking gently to remove excess and return to the
jelly roll pan with pretzel-side down. Refrigerate again to set
chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover
and refrigerate.
Yield: about 8 dozen candies
CREOLE BOILED RICE
~Shared by Johnny, LA
1 quart of Boiling Water
1 Cup Uncle Ben's Rice (I don't Use Uncle Ben's)
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the
fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the
rice, stir to make sure the rice doesn't stick! Do Not Stir again! If
you agitate the rice too much, it gets sticky! So give it a good stir,
when it comes back to a boil, partially cover it. Cook for about 11
minutes, but taste it, don't trust me! It should have some bite, but a
crunch is bad, Call it Al Dente, like I said, think Pasta. When it's
tender, drain it, pluck out the bay leaves, and if desired, place it
into a 400 degree oven with the butter patted on top for about 15
minutes; this helps dry the rice out.
PEAR HALVES BROILED WITH CAMBAZOLA
~Shared by Larry Holmes, Toronto, Canada
4 fresh pears, unpeeled, cored and halved
2 ounces Cambazola cheese, cubed*
*Use Brie if Cambazola not available
Arrange pears halves cut side up on ovenproof plates. Divide
cheese evenly among pear cavities. Place under hot broiled;
broil 1 to 2 minutes or until cheese is just melted, Serve
immediately
Serves 4 to 6
CHERRY COKE/PEPSI SYRUP
~Shared by Brenda, AL
1 regular package cherry flavored Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar
Stir together and keep refrigerated.
To make a glass of good cherry Coke, add 2 to 3 tablespoons to one
glass of Coke or Pepsi, or 7-Up would be good as well.
MOZZARELLA, TOMATO, AND PESTO SANDWICH
~Shared by Jim D., WA
For the pesto:
1 cup packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
1/8 teaspoon black pepper
For the sandwich filling:
2 loaves (10 inches long) whole-wheat, French, or Italian
bread
4 ounces sun-dried tomatoes, blanched and patted dry on paper
towelling
8 ounces Mozzarella cheese (low fat or regular), thinly
sliced
To make the pesto: In a food processor or blender, whirl the basil,
garlic, oil and pepper for about 40 seconds or until smooth.
Cut each bread loaf in half horizontally. Spread each bottom slice with
half the pesto; top with the tomatoes and mozzarella cheese. Cover with
the top slice of bread and cut in half. Makes 4 sandwiches.
Source: Reader's Digest
FRUIT SALAD WITH O.J. REDUCTION
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 medium red apples cubed
1 medium green apple cubed
2 peaches cubed
2 T. lemon juice
1 C. orange juice
1/3 C. sugar
2 medium naval oranges, peeled, sectioned and chopped
2 C. fresh blueberries
Place the apples, peaches and lemon juice in a large bowl.
Cover with water, set aside.
In a small saucepan combine orange juice and sugar. Bring to
a boil; cook until liquid is reduced to about 1/2 cup. Drain
apple mixture. Add the oranges, blueberries and orange juice
mixture. toss to coat.
CINNAMON-APPLE CHEX® MIX
~Shared by Linda H., Rosharon, TX
Yields: 16 servings
5 cups Wheat Chex® cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup dried apples
1/2 cup vanilla yogurt-covered raisins
In large microwaveable bowl, mix cereal and almonds.
In 2-cup microwaveable measuring cup, microwave butter, brown sugar,
corn syrup and cinnamon uncovered on High about 2 minutes, stirring
after 1 minute, until mixture is boiling; stir. Pour over cereal
mixture, stirring until evenly coated. Microwave uncovered on High 3
minutes, stirring and scraping bowl after every minute. Stir in apples;
microwave uncovered on High about 2 minutes or until apples just begin
to brown on edges.
Spread on waxed paper or foil to cool, about 15 minutes. Place in
serving bowl, stir in yogurt-covered raisins. Store in airtight
container.
Source: Allrecipes.com
ARTICHOKE AND CHEESE DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 Pound shredded Mozzarella
1 Cup grated Parmesan
1 Cup mayonnaise - (8 oz jar)
1 Cup artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30
minutes or in lightly buttered 3 1/2-quart crock pot on HIGH for about
1 hour. Serve with broken up French bread or wheat crackers.
This recipe yields 25 servings.
COPYCAT GOLDEN CORRAL ROLLS
~Shared by Treva, NC
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 & 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until the
sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the remaining
1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour
(use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry
cloth. Dough will be sticky, but use as little flour as possible for
flouring your hands and the pastry cloth, otherwise the rolls will not
be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2
to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in
a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm
place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.
Source: The
Secret Recipe Blog
COUNTRY BUMPKIN SQUEEZE SAUCE
~Shared by Johnny, LA
This is a recipe I got from someone's family picnic - I asked for it
knowing I was never going to get it and low and behold it had already
been written down for me. It is the perfect "squeeze on" sauce I have
ever had.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
2 pounds brown sugar
1 5-oz. bottle of each of A-1 Steak Sauce, Worcestershire, and Heinz 57
steak sauce
1 14-oz. bottle ketchup
1 18 oz. bottle BBQ sauce (I think I used Bull's Eye Original)
4 tablespoons garlic salt
4 tablespoons onion salt
1/2 gallon apple cider vinegar
Preparation:
Mix all and heat to melt brown sugar. Add 1/2 bottle of Texas Pete to
start then add more to taste.
OLIVE GARDEN HOUSE DRESSING CLONE
~Shared by Luanne, FL
I have one sister who swears by this recipe. I haven't tried it yet as
I keep forgetting to buy the dressing. LOL.
8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low -- or 1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate
24 hours before using.
**You could leave out the sugar or just try a little.
LUSCIOUS LAYER BARS
(Cookie Mix)
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (1 pound 1.5 ounce) pouch Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk (not evaporated)
Heat oven to 350 degrees F. Spray bottom of 13x9-inch pan with cooking
spray.
In large bowl, stir cookie mix, butter and egg until soft dough forms.
Press dough in bottom of pan using floured fingers.
Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips,
coconut and walnuts. Drizzle evenly with condensed milk.
Bake 30 to 35 minutes or until light golden brown. Cool completely,
about 2 hours. For bars, cut into 9 rows by 4 rows.
CHICKPEAS WITH SPINACH
~Shared by Linda H., Rosharon, TX
Serves: 4
3 tbsp olive oil
1 thick slice of crusty white bread, torn into small pieces
1 lb, 10 oz (750 g) leaf spinach
one 15 oz (240 g) can chickpeas, drained and rinsed
2 garlic cloves, finely chopped
1 tsp sweet paprika
1 tsp ground cumin salt and freshly ground black pepper
1 tbsp sherry vinegar
Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the
torn bread and fry, stirring occasionally, until crisp. Transfer to
paper towels to drain.
Remove any thick stems from the spinach. Wash the spinach well and
shake off any excess water. Put the spinach in a large saucepan and
cook over low heat, stirring often until it has wilted. Drain in a
colander and cool. A handful at a time, squeeze out as much liquid as
possible. Transfer to a chopping board and chop coarsely.
Heat the remaining oil in the frying pan over medium-high heat. Add the
spinach and cook, stirring often, about 3 minutes, until warmed
through. Stir in the chickpeas, paprika, and cumin and season with salt
and pepper. Crumble the fried bread and stir in.
Add the vinegar and 2 tbsp water and cook, stirring often, about 5
minutes, until the chickpeas are hot. Serve immediately.
Source: iVillage
CHICKEN IN BATTER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 chicken, cut in pieces
1 egg
1 cup milk
1/2 cup flour
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
Beat egg and stir in milk. Add to dry ingredients and beat until
smooth. Dip chicken in batter and fry in fat 350 to 360 degrees until
tender.
BUMPY PEANUT BUTTER BALLS
(A no-bake recipe!)
~Shared by Treva, NC
This protein-rich snack is sure to please any peanut butter lover.
Yield: 4 servings
1/4 cup crunchy peanut butter
2 tbsp. liquid honey
2 tbsp. skim milk powder
1/3 cup graham cracker crumbs
2 tbsp. medium sweetened coconut
1. Put first 3 ingredients into bowl. Stir. Add graham cracker crumbs.
Mix well. Divide peanut butter mixture into 4 equal portions. Roll
portions between your hands to make balls.
2. Spread coconut on plate. Roll balls in coconut until coated.
1 serving: 365 Calories; 18.9 g Total Fat (8.5 g Mono, 5.3 g Poly, 4.2
g Sat); 1 mg Cholesterol; 41 g Carbohydrate; 3 g Fiber; 12 g Protein;
292 mg Sodium
OVEN-BAKED CHICKEN
~Shared by Johnny, LA
Total Time: 40 min
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2
inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken.
Place skin sides down in dish (dish and butter should be
hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until
juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about
20 minutes longer.
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STIR-FRIED CHICKEN SALAD
~Shared by Treva, NC
The pan sauce in this dish doubles as a piquant vinaigrette for the
salad. Serve with crunchy breadsticks, if you wish.
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Combine first 6 ingredients in a medium bowl. Add chicken to broth
mixture, stirring to coat. Let stand 3 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Drain
chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or
until done, stirring frequently. Stir in the reserved marinade. Reduce
heat; cook 1 minute or until slightly thickened. Remove pan from heat.
Combine greens and basil in a large bowl. Add chicken mixture, tossing
to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each
serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve
immediately. Serve with lime wedges, if desired.
Yield: 4 servings
CALORIES 214 (30% from fat); FAT 7.2g IRON 2mg; CHOLESTEROL
66mg; CALCIUM 60mg; CARBOHYDRATE 8g; SODIUM 594mg; PROTEIN 29.1g; FIBER
2g
Source: Cooking Light, MAY 2006
BEER-GRILLED PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 boneless pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 cup beer
Place chops in a self-sealing plastic bag; add remaining ingredients
and seal bag. Gently massage bag to evenly distribute marinade
ingredients. Refrigerate 4-24 hours. Prepare medium-hot coals in
kettle-style grill. Remove chops from marinade and discard marinade;
place on grill directly over coals, cover grill and grill for 10
minutes, turning once.
Serves 4.
Nutrition Facts
Calories: 160 calories
Protein: 23 grams
Fat: 6 grams
Sodium: 305 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 2 grams
Carbohydrates: 3 grams
Fiber: 0 grams
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FALAFEL PATTIES
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cans (15 ounces each) chick peas (garbanzo beans),
drained and rinsed
- 1/2 cup plain dry bread crumbs
- 1/2 cup fresh chopped parsley
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
In a food processor fitted with its metal cutting blade, process all
the ingredients until thoroughly combined. Cover and chill for 30
minutes.
Shape the mixture into 24 patties, about 2 inches wide and 1/2 inch
thick.
Coat a large skillet with nonstick cooking spray. Heat the skillet over
medium heat. Add the patties in batches and cook for 3 minutes per
side, or until crispy and golden. Serve warm.
Nutritional Information Per Serving (3 patties): Calories: 163, Fat: 3
g, Cholesterol: 27 mg, Sodium: 247 mg, Carbohydrate: 27 g, Dietary
Fiber: 6 g, Sugars: 5 g, Protein: 8 g Diabetic Exchanges: 2 Starch
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
VEGETABLE CHILI
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 pound zucchini (2 medium), cut into 1/2-inch chunks
- 1/4 cup thinly sliced sun-dried tomatoes (not packed in
oil)
- 1-1/2 tablespoons all-purpose flour
- 2 (15-1/2 ounce) cans pinto beans, rinsed
- 2 cups vegetable broth
- 2 cups fresh corn kernels (from 4 ears) or frozen
- 1 (14-1/2 ounce) can diced tomatoes
- 1/3 cup chopped fresh cilantro
- Freshly ground pepper to taste
DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion and cook,
stirring, until golden, 2 to 3 minutes. Reduce heat to medium-low. Add
garlic, chili powder and cumin; cook, stirring constantly, until
fragrant, about 1 minute. Add zucchini and sun-dried tomatoes; cook,
stirring, for 2 minutes more.
Add flour and beans; cook, stirring, for 1 minute. Add broth, corn and
tomatoes. Bring to a boil, reduce heat to low and simmer, partially
covered, until the zucchini is tender
15 to 20 minutes. Stir in cilantro and season with pepper.
Nutritional Information Per Serving (1 cup each): Calories: 173, Fat: 3
g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 8 g, Fiber: 9 g,
Sodium: 293 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat
Source: The
Eating Well Diabetes Cookbook
POACHED CINNAMON ORANGES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 large oranges, peeled and sliced into 1/2-inch rounds
- 2 cups red wine or unsweetened grape juice
- 1 tablespoon honey
- 2 cinnamon sticks
- 2 teaspoons grated orange peel
- 2 teaspoons vanilla
DIRECTIONS
Prepare the oranges and set aside.
In a medium saucepan over medium heat, combine the wine or juice,
honey, and cinnamon sticks. Bring to a boil. Reduce the heat and cook
for 15 minutes.
Remove from the heat and add the vanilla and orange peel. Pour over the
oranges in a bowl and refrigerate 1 hour. Serve.
Nutritional Information Per Serving (1/2 cup): Calories: 83, Fat: 0 g,
Cholesterol: 0 g, Sodium: 2 mg, Carbohydrate: 16 g, Dietary Fiber: 2 g,
Sugars: 12 g, Protein: 1 g
Diabetic Exchanges: 1 Fruit
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
MINTED LAMB KEBABS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound boneless lean leg of lamb, cut into 1-inch cubes
- 3/4 cup plain low-fat yogurt
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh mint leaves, or 1 teaspoon
dried mint
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon crushed saffron (optional)
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Place the lamb cubes in a shallow glass dish or plastic bag. Combine
the remaining ingredients in a medium; mix well. Pour over the lamb.
Cover and refrigerate at least 2 hours or overnight.
Preheat the broiler or grill.
Thread the lamb onto 4 skewers, reserving the marinade. Broil or grill
6 to 8 inches from the heat source, turning and basting with the
marinade several times, until the lamb is browned on all sides, about 9
to 12 minutes.
Do not overcook; the lamb cubes should be pink in the middle to retain
flavor and tenderness. Discard the remaining marinade; do not serve it
with the cooked kebabs.
Nutritional Information Per Serving (1 kebab): Calories: 169, Fat: 7 g,
Cholesterol: 71 mg, Sodium: 165 mg, Carbohydrate: 2 g, Dietary Fiber: 0
g, Sugars: 2 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat
Source: The
New Family Cookbook for People With Diabetes
PORK VINDALOO
~Shared by Mary S., Nashville, TN
Yield: 8 servings
Note: This dish must be assembled the night before it is cooked as it
needs to be marinated overnight. Follow preparation directions and
refrigerate overnight. The next day, transfer to stoneware and cook as
directed.
INGREDIENTS
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced gingerroot
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar
DIRECTIONS
In a skillet, over medium heat, cook cumin and coriander seeds,
stirring constantly, until they release their aroma and just begin to
turn golden. Remove pan from heat and transfer seeds to a mortar or a
cutting board. Using a pestle or a rolling pin, crush seeds coarsely.
Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion, garlic
and gingerroot and cook for 1 minute. Add cumin and coriander seeds,
cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more
minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents of pan. Add
vinegar and stir to combine. Cover and marinate overnight in
refrigerator. The next day, transfer to slow cooker stoneware, cover
and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until
pork is tender. Discard bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe): Calories: 181,
Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg,
Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
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PAN-BROILED SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 teaspoon margarine
- 1/3 medium sweet onion, sliced
- 1/3 pound shrimp, peeled and deveined
- Lemon juice, salt, and pepper to taste
DIRECTIONS
Heat margarine in medium saucepan. Saute onion until translucent. Add
shrimp. Saute until pink, about 3-5 minutes. Add lemon juice, salt and
pepper.
Nutritional Information Per Serving (1/2 of recipe): Calories: 89, Fat:
3 g, Cholesterol: 116 mg, Sodium: 156 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 13 g
Diabetic Exchanges: 2 Very Lean Meat, 1/2 Fat
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
WINE-GLAZED STEAK
~Shared by Maggie, TX
This sirloin steak owes its bold flavor to a tantalizing mix of red
wine, balsamic vinegar, soy sauce, and honey.
SERVINGS: 2 servings
CARB GRAMS PER SERVING: 11
1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick
(8 to 10 ounces total)
2 teaspoons olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1/4 cup dry red wine or low-calorie cranberry juice*
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon honey*
1. Trim fat from steak; cut steak into two equal portions. In a large
skillet, heat oil over medium-high heat. Add steaks. Reduce heat to
medium; cook for 10 to 13 minutes or until desired doneness (145°F for
medium-rare or 160°F for medium doneness), turning steaks occasionally.
If steaks brown too quickly, reduce heat to medium-low. Transfer steaks
to a serving platter; keep warm.
2. Add mushrooms, garlic, and crushed red pepper to skillet; cook and
stir for 2 minutes. Remove skillet from heat. Carefully add wine or
cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5
minutes or until most of the liquid is evaporated. Add balsamic
vinegar, soy sauce, and honey; return to simmering. Cook and stir about
2 minutes or until slightly thickened. Spoon over steaks.
*Test Kitchen Tip: If using the cranberry juice option, omit the honey.
Nutrition Facts Per Serving:
Servings: 2 servings
Calories 267
Total Fat (g) 9
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 48
Sodium (mg) 336
Carbohydrate (g) 11
Total Sugar (g) 8
Fiber (g) 1
Protein (g) 28
Vitamin A (DV%) 0
Vitamin C (DV%) 3
Calcium (DV%) 4
Iron (DV%) 14
Diabetic Exchanges
Other Carbohydrates (d.e.) .5
Vegetables (d.e.) .5
Lean Meat (d.e.) 4
Source: Diabetic
Living Online
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STUFFED CHICKEN SHELLS
2 whole chicken breasts
2 boxes stuffing mix (chicken flavor)
1 T. mayonnaise
1 box jumbo pasta shells or lasagna noodles
2 (10.5 oz.) cans cream of chicken soup
1 soup can water
Preheat oven to 350 degrees. Cook chicken and cut into small pieces.
Prepare stuffing according to package directions. Mix together meat,
stuffing and mayo. Stuff shells with mixture, or if using lasagna
noodles, spreading mixture on layers of noodles as you would for
lasagna. Mix soup with can of water. Pour over shells or lasagna. Bake
in two 9 x 9 casserole dishes for 30 minutes and serve.
CAMPBELL'S CHEESY VEGETABLE PASTA
Macaroni and cheese with an Italian accent describes this skillet
supper of corkscrew pasta, zucchini, and a cheesy tomato sauce.
Serves: 4
Prep. time: 5 minutes
Cooking time: 20 minutes
1 tbsp. olive oil or vegetable oil
2 medium zucchini, sliced
1 jar (1 lb. 10 oz.) Prego® Three Cheese Pasta Sauce, (3 cups)
4 cups cooked corkscrew pasta
1 cup shredded mozzarella cheese
HEAT oil in skillet. Add zucchini and cook until tender-crisp.
ADD pasta sauce and pasta. Heat through.
STIR in cheese.
Source: Campbell's® Quick and Easy Cookbook
SALMON-POTATO CAKES
Start to Finish: 20 minutes
Ingredients
14 oz. fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
Directions
1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking
dish; cover with vented plastic. Microcook on high (100% power) for
2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break
in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill.
Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large
nonstick skillet with cooking spray. Cook cakes over medium-high heat 3
to 4 minutes on each side, until heated through and browned. Place
salad greens on plates. Top with salmon-potato cakes; serve with salad
dressing.
Makes 4 servings.
Nutrition Facts
Calories 503, Total Fat (g) 31, Saturated Fat (g) 7, Monounsaturated
Fat (g) 4, Polyunsaturated Fat (g) 4, Cholesterol (mg) 74, Sodium (mg)
851, Carbohydrate (g) 31, Total Sugar (g) 8, Fiber (g) 2, Protein (g) 25
CREAM OF POTATO SOUP
This is another great cream soup. It is best to use a
mandolin or other device that will slice the potatoes evenly and
uniformly. Evenly sliced potatoes will cook at the same time so that
the potatoes are neither over cooked nor under cooked. For this cream
soup, do not puree all of the vegetables. Save some
of the potatoes to float in the soup.
5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
2 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 tablespoons cooking sherry
Sauté the onion dices in the butter until they are tender and
translucent but not browned. Add the flour and stir and cook
until a soft paste has formed but not browned. While still cooking,
pour in 1/2 cup of the broth while stirring with a whisk.
Gradually add the rest of the broth, stirring to make the mixture
smooth and not lumpy as if you were making gravy. Continue
cooking until the mixture is bubbly and has thickened. Add
the potatoes and thyme and cook for ten to fifteen minutes or until
tender. With a slotted spoon, remove about a third of the
potatoes from the soup and set aside. Pour two to three cups of the
remaining soup into your blender. Puree the mixture until it
is smooth. Continue in batches until the entire soup is
puréed. Pour the soup through a strainer into a clean pan.
Press any piece through the sieve with the back of a spoon. Add the set
aside potatoes and sherry. Salt the soup to taste.
Add the cream. If the soup needs further thinning, add
water. Reheat and serve.
CHICKEN TETRAZZINI
5 to 6 chicken breasts
2 large onions, cut into slivers
2 to 3 large cans mushroom soup
3 to 5 cans sliced water chestnuts
2 to 3 cartons sour cream
3 cans mushrooms
Enough cooked spaghetti for your family
Boil chicken and onion together, debone and tear into small pieces.
Boil spaghetti noodles in remaining chicken broth until broth gets
cooked down or until noodles are tender. In LARGE saucepan, warm
mushroom soup, then add sour cream, mushrooms and water chestnuts. Once
hot, add chicken and serve over spaghetti. Sprinkle Parmesan cheese
onto your serving.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
CHOCOLATE PEANUT BUTTER CHIP FUDGE
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
14 oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
Dash salt
1 cup Reese's peanut butter chips
Line 8-inch square pan with foil. In heavy saucepan over low heat, melt
chocolate chips with sweetened condensed milk, vanilla and salt; blend
well. Remove from heat. Add peanut butter chips; stir just to
distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut
into squares. Store tightly covered in refrigerator.
Source: Reese's/Eagle Brand magazine ad
CHEESE BREAD
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
2 tablespoons melted butter
poppy seeds (to sprinkle on top)
1/4 c.sharp grated cheese
Instructions Mix first 4 ingredients, add cheese. This will be a little
lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted
butter, poppy seed and more cheese on top. Bake at 400 degrees for 20
to 25 minutes; do not overbake.
CHICKEN TORTILLA SOUP
CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco
No Stick Cooking Spray. Slice the tortillas into strips; sprinkle
lightly with salt. Place on baking sheet; bake for 12-15 minutes or
until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over
medium high heat. Add onions and saute until soft. Add chicken, corn,
beans, tomatoes, chilis and taco seasoning; stir to combine. Add
chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15
minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over.
Sprinkle with cheese and cilantro. Top with remaining tortilla strips.
Garnish with sour cream and a lime slice.
Source: Crisco
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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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