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A
to Z
Recipes
August 25, 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. I want to brag about our weather!
Yeppers... it is daylight and the temp is under 80. Woo-hoo! It's like
a cold front!!! Of course, with humidity at 96%, we're still in for a
scorcher.
For those attending our Las
Vegas Bling, we're ready-set-almost-gone. I've
got all the rent monies collected and will be sending a check for the
house next week. Now we just have to decide on a place to have our one
large meal. I'll be sending out an email to those interested in a few
days. I've been pretty busy with work so... but we're looking good for
our September 21st arrival in the neon city.
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 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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Below is a wonderful poem Audrey
Hepburn wrote when asked to
share her 'beauty tips'. It was read at her funeral years later.
~Shared by Elizabeth P., Tupelo, OK
For attractive lips, speak words of kindness.
For lovely eyes, seek out the good in people. For a slim figure, share
your food with the hungry.
For beautiful hair, let a child run his/her fingers through it once a
day.
For poise, walk with the knowledge that you never walk alone.
People, even more than things, have to be restored, renewed, revived,
reclaimed, and redeemed; never throw out anyone.
Remember, if you ever need a helping hand, you will find one at the end
of each of your arms.
As you grow older, you will discover that you have two hands; one for
helping yourself, and the other for helping others.
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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Making Meat Loaf Tastier
~Shared by Marilyn, OH
Add extra ingredients to your usual recipe, like shredded carrots or
other veggies.
Put half the mixture into the pan, then layer it with mozzarella or
your favorite cheese,
then put the rest of the mixture into the pan. Pour an Italian sauce
over it for extra flavor.
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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The Mysteries of Life.....
~Shared by Rusty, Leesburg, FL
1. Ever wonder about those people who spend $2.00 apiece on
those little bottles of Evian water? Try spelling Evian
backwards: NAIVE
2. Isn't making a smoking section in a restaurant like making
a peeing section in a swimming pool?
3. OK ... so if the Jacksonville Jaguars are known as the
'Jags' and the Tampa Bay Buccaneers are known as the 'Bucs,' what does
that make the Tennessee Titans?
4. If 4 out of 5 people SUFFER from diarrhea, does that mean
that one enjoys it?
5. There are three religious truths:
a. Jews do not recognize Jesus as the Messiah.
b. Protestants do not recognize the Pope as the leader of the Christian
faith.
c. Baptists do not recognize each other in the liquor store or Hooters.
6. If people from Poland are called Poles, why aren't people
from Holland called Holes?
7. If a pig loses its voice, is it disgruntled?
8. Why do croutons come in airtight packages? Aren't they
just stale bread to begin with?
9. Why is a person who plays the piano called a pianist but a
person who drives a race car is not called a racist?
10. Why isn't the number 11 pronounced onety one?
11. If lawyers are disbarred and clergymen defrocked, doesn't
it follow that electricians can be delighted, musicians denoted,
cowboys deranged, models deposed, tree surgeons debarked, and dry
cleaners depressed?
12. If Fed Ex and UPS were to merge, would they call it Fed
UP?
13. Do Lipton Tea employees take coffee breaks?
14. What hair color do they put on the driver's licenses of
bald men?
15. I was thinking about how people seem to read the Bible a
whole lot more as they get older; then it dawned on me ... they're
cramming for their final exam.
16. I thought about how mothers feed their babies with tiny
little spoons and forks, so I wondered what do Chinese mothers
use? Toothpicks?
17. Why do they put pictures of criminals up in the Post
Office? What are we supposed to do, write to them? Why don't
they just put their pictures on the postage stamps so the mailmen can
look for them while they deliver the mail?
18. If it's true that we are here to help others, then what
exactly are the others here for?
19. You never really learn to swear until you learn to drive.
21. Ever wonder what the speed of lightning would be if it
didn't zigzag?
22. If a cow laughed, would she spew milk out of her nose?
23. Whatever happened to Preparations A through G?
24. At income tax time, did you ever notice: When you put the
two words 'The' and 'IRS' together it spells ...
'THEIRS'?
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:
ERSATZ THOUSAND-YEAR EGGS
~Shared by Dorine H., Newark, DE
1 quart water
½ cup black Chinese loose tea leaves (not from a tea bag!!!)
12 duck’s or hen’s eggs
Note: Lapsang souching tea adds a lovely smokiness to the flavor of the
eggs.
Combine ingredients in a large saucepan or a Dutch oven.
Cover and bring to the boil; simmer 15 minutes. Turn off heat
and remove eggs to crack the shells by rolling them around, but do not
peel. Return them to the pot of hot tea and let rest, covered and
without peeking, for 30 minutes. You must discipline yourself
not to peek or the eggs will not come out right.
Prepare a large bowl of very cold water and plenty of ice
cubes. After the resting time for the eggs, remove them with
a slotted spoon and drop in the icy cold water. Peel to eat
right away. Store unpeeled and covered in the refrigerator
otherwise.
A step that would make these authentic thousand-year eggs would be to
leave them in their shells, uncracked. Dig a hole in your
back yard and fill it with coarse salt. However, if you want
anything to grow in the soil, use a sturdy plastic bag so no salt
leaches into the soil. Bury the eggs in the salt, keeping
them separate and each well surrounded by salt. Cover and
leave there several weeks or longer, until the insides have turned to
jelly.
Unbury, peel and eat.
Since the authentic thousand-year part grosses out too many wimpy
Americans, these tea eggs will have to substitute. However,
if at all possible, at least try to make them with duck eggs.
Source: (c) Dorine Houston, 1997, 2010, all rights reserved
CHUNKY VEGETABLE SOUP
~Shared by Mary H., Montreal,
Canada
Makes 6 servings
INGREDIENTS
15 ml (1 tbsp) vegetable oil
50 ml (1/4 cup) chopped onion
2 garlic cloves, minced
1 L (4 cups) chicken broth
225 g (8 oz can) diced tomatoes, with liquid
250 g (8 oz can) canned cannelloni beans, rinsed, drained
125 ml (1/2 cup) sliced zucchini, cut into quarters
125 ml (1/2 cup) thinly sliced carrot
50 ml (1/4 cup) diced yellow pepper
125 ml (1/2 cup) green beans, cut into 1-inch pieces
50 ml (1/4 cup) small farfalle (bow tie) pasta noodles, uncooked
2 ml (1/2 tsp) dried thyme
5 ml (1 tsp) table salt
2 ml (1/2 tsp) fresh ground black pepper
DIRECTIONS
1. Heat oil in large saucepan. Sauté onion and garlic over medium heat
until tender, about 3 minutes.
2. Add chicken broth, tomatoes, and cannelloni beans; bring to a boil.
Cover, reduce heat and simmer for 10 minutes.
3. Stir in zucchini, carrots, yellow pepper, green beans, pasta, thyme,
salt and pepper. Continue cooking about 6 minutes or until noodles are
tender.
Source: siftocanada.com
PEA CASSEROLE
~Shared by Treva, NC
1 stick margarine
1 cup chopped celery
1/2 cup chopped onion
2 pkgs. frozen peas
2 cans mushroom soup, undiluted
1 cup water chestnuts, sliced
seasoned buttered crumbs or croutons if desired
Saute celery, onions in margarine. Mix rest of ingredients together
with celery and onions and place in casserole. Top with crumbs. Bake
350 degrees for 1/2 hour.
CRAWFISH SMOTHERED GRITS
~Shared by Jim D., WA
1 pound peeled crawfish tails
1/2 teaspoon Salt
1/2 teaspoon Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a
3-quart saucepan, over medium heat, add the olive oil. When the oil is
hot, add the onions. Season the onions with salt and cayenne. Saute for
2 minutes, or until the onions are soft. Add the crawfish and garlic.
Continue to cook for 2 minutes. Add the stock and half and half to the
pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce
the heat to medium-low and simmer for 2 minutes. Add the grits and stir
constantly until they are very tender, about 10 minutes. Add the cheese
and stir to mix and melt it. Serve warm.
Yield: 8 to 10 servings.
Source: Chef
Rick
SMOKED BOUDIN BURGER
~Shared by Johnny, LA
Ingredients:
Large Hamburger buns
3-4 links of smoked boudin
Flour
salad items like lettuce, tomato, onion, cheese
condiments like ketchup, mustard, mayo, Tabasco, whatever
Directions:
Extract smoked boudin from the casing and form in to a large patty.
Roll patty in flour and fry until golden brown.
Toast inside of buns lightly just before patties are done frying.
Place fried boudin patty on bun and add lettuce, tomato, mayo, onions,
whatever you like on your burger.
Enjoy with home cut fries and a tall glass of sweet iced tea.
JAMBALAYA
~Shared by Barb C., Chula Vista, CA
1 14-1/2 OZ Can Chicken Broth
2 Cups Instant rice
1 Can stewed Tomatoes
1 6 OZ Can tomato paste
1/2 LB. Pre cooked shrimp
1/2 LB. Smoked Andouille or spicy Cajun sausage
1/3 teaspoon Liquid Smoke
4 TO 6 Sliced green onions
Cook Sausage.
Cook rice in chicken broth.
Chop up tomatoes by running a knife through in the can.
Combine all ingredients except green onions and heat to serving
temperature.
Top with green onions prior to serving.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
BRUSCHETTA MINUTE STEAKS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed
on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min.
on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top
with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is
melted and steak is cooked to medium doneness (160°F.)
CROCK POT BEEF STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 cup red wine
1 tsp. Worcestershire
2 tsp. soy sauce
Brown stew beef cubes (you can coat in flour); after browned, put in
crock pot. De glaze pan with 1/2 cup red wine and pour into crock pot
with beef cubes. Add cut up carrots, onions and garlic and potatoes
along with Worcestershire sauce and soy sauce. Cook on high for 3-4
hours in crock pot. Add water as necessary (salt and pepper to taste).
Serves 6-8.
CHOCOLATE CAKE
(with Beets)
~Shared by Linda H., Rosharon, TX
Delicious. Makes a 9-inch cake. A scrumptious, traditional chocolate
cake that just happens to be fortified with beets. A fabulous
alternative to the usual birthday cake!
Cake Batter:
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil, 1 large egg
2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup lowfat (1%) buttermilk
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Cream Cheese Frosting:
1 (8-ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the brown
sugar with the oil or margarine until creamy. Add the whole egg and egg
whites one at a time, beating well after each addition. Beat in the
melted chocolate, beet puree, buttermilk and vanilla.
Add the flour, baking soda and salt, and beat until smooth. Pour the
batter into the pan and bake until a toothpick comes out clean when
inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes
in pan before turning out onto a rack to cool completely.
Meanwhile, make the frosting. Beat the cream cheese with the
confectioners' sugar, cocoa powder and vanilla until smooth. Slice the
cake in half horizontally. Spread the frosting over the top and between
layers of the cooled cake.
Refrigerate in an airtight container for up to 4 days.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
WINNING CHERRY S'MORE BROWNIES
~Shared by Marilyn, Canton, OH
A campfire favorite has a new twist ~ Third prize
winner!
10 ounces canned maraschino cherries
1 package fudge brownie mix (for 13x9-inch pan)
1/2 cup oil
1/4 cup water
2 eggs
1/4 cup butter, melted
8 whole graham crackers
1/2 cup milk chocolate chips
1/2 cup chopped pecans
1 cup miniature marshmallows
Drain maraschino cherries on paper towels; cut in half; set aside.
Prepare brownie mix according to package directions, using oil, water
and eggs. Spread melted butter in a 13x9x2-inch pan. Cover bottom of
pan with a layer of graham crackers. (If necessary, cut crackers to fit
pan.) Spread brownie batter over crackers. Bake in a preheated
350-degree oven 5 minutes less than directed on the package. Sprinkle
chocolate chips, pecans, cherries and marshmallows over the top. Return
to oven; bake an additional 5 to 8 minutes, or until toothpick inserted
in center comes out almost clean. Let cool. Cut into squares.
Yield - Makes 24 squares.
CREAMY LAYERED PEACH SQUARES
~Shared by Treva, NC
2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup Sugar, divided
1/2 cup Butter or margarine, melted
1 & 1/2 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese,
softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large fresh peaches (about 1 & 1/4 lb.), peeled,
sliced
1 & 1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups Ice cubes
MIX crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto
bottom of pan. BEAT cream cheese and remaining
sugar in medium bowl until well blended. Whisk in 1-1/2 cups COOL WHIP;
spread over crust. Top with peaches. Refrigerate until ready to use.
ADD boiling water to gelatin mix in large bowl; stir 2 min. Until
completely dissolved. Stir in ice cubes until melted. Refrigerate 5
min. Or until thickened. Whisk in remaining COOL WHIP; spread over
peach layer. Refrigerate 4 hours or until firm.
Kraft Kitchens Tips:
Garnish with fresh raspberries and peach slices.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable
bowl. Microwave on HIGH 20 sec. Or just until softened.
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Source: Kraft Kitchens
STILTON PATE
~Shared by Jim D., WA
For any blue cheese lovers this is excellent.
1 lb. Stilton Cheese, (or any blue cheese) room temp
10 oz. Cream cheese, room temp
1/2 C Butter, room temp
1 tbsp. Brandy
1/2 tsp. Freshly ground black pepper
Blend cheeses and butter in a food processor with a mixing blade,
gradually adding brandy and pepper. Spoon into a bowl, and serve
immediately or chill. Garnish with Freshly ground pepper. Has a good
shelf life in the fridge.
Source: The
Decatur Daily
FRENCH BREAD AND BUTTER PICKLES
~Shared by Johnny, LA
20 med. cucumbers
12 med. onions
4 cup vinegar
3 cup sugar
1 cup salt
4 cup water
2 tsp. ginger
2 tsp. mustard seed
5 tsp. celery seed
1 tsp. turmeric
Wash cucumbers and slice thinly. Do not peel. Peel and slice the
onions. Combine with salt and let stand for 2 hours. Mix all remaining
ingredients and bring to the boiling point. Add cucumbers to boiling
syrup. Simmer about 30 minutes or until cucumbers are tender
Follow General Water Bath Canning Instructions.
Pack hot food into hot jars leaving 1/4 inch head space and process in
boiling water bath canner for 10 minutes.
Makes about 6 pints
ORANGE CHICKEN
~Shared by Barb C., Chula Vista, CA
This has to be one of the easiest recipes ever. Chicken is roasted in a
flavorful orange sauce. It is great with chicken thighs or breasts,
bone-in or not.
Ingredients
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together the orange juice, soy sauce, onion
soup mix and garlic powder; set aside. Rinse chicken, and pat dry.
Place chicken thighs into a 9x13 inch glass baking dish. Pour the
orange juice mixture over.
3. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven,
basting every half hour. If using boneless chicken, reduce cooking time
to 1 hour.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
FLUFFY TWO-STEP CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl beat together the cream cheese and sugar until smooth.
Gently fold in the whipped topping. Spoon into the prepared crust.
Refrigerate 3 hours, or until set.
BAKED PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork tenderloin, trimmed of visible fat and cut crosswise in 4
pieces
1/4 cup. plain nonfat yogurt
1/4 cup. package. seasoned bread crumbs
Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly coat
with vegetable cooking spray. Dip pork in yogurt (spread with fingers
or spatula), then in crumbs to coat. Arrange on prepared cookie sheet.
Bake 40 minutes or until pork is tender when pierced and crumbs look
dry and lightly browned.
Makes 4 servings.
Per serving: 219 calories, 35 grams. protein, 6 grams carbohydrates, 5
grams fat, 105 mg. cholesterol, 132 mg. sodium.
CREAMY GREEK TOMATO NOODLE SOUP
~Shared by Linda H., Rosharon, TX
Fall is almost here and the cooler days find me in the kitchen making
soup.
SERVES 8 -10
3 cups uncooked spinach pasta, fusilli or corkscrew macaroni
46 fluid ounces tomato juice
14 1/2 fluid ounces beef broth
1 tablespoon fresh lemon juice
2 cups ground beef (optional) or ground lamb, cooked and crumbled
1 cup sour cream
8 fluid ounces half-and-half
1 large egg
3 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan cheese
1/8 teaspoon freshly grated nutmeg
Cook fusilli noodles according to package directions, and
drain. Whisk together the large egg with the half
and half, and cook over low heat, stirring continuously,
until the mixture thickens, then remove from heat and whisk in the sour
cream.
In a large saucepan, heat the tomato juice, beef broth, garlic, onion
powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and
fusilli noodles, stirring occasionally for about 15 minutes, or until
soup thickens slightly, then remove from heat.
Take 1/4 cup of soup and ladle into the cream mixture, whisking
vigorously, then add 1/4 cup again, and then once more with 1/4 cup.
When mixture is blended, stir into the soup along with the parmesan
cheese and nutmeg, then stir until blended.
Serve hot.
Source: GreekCuisine (yahoo group)
PEACH BREAD PUDDING WITH WHISKEY SAUCE
~Shared by Larry Holmes, Toronto, Canada
2 cups skim milk
2 egg whites
1 pound granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon grated lemon rind
1/4teaspoon ground nutmeg
2 cups day-old French bread, in ½ - inch cubes
1 can (14 ounces) peaches in juice, drained and chopped
2 tablespoons raisins
Whiskey Sauce:
½ cup skim milk
1 tablespoons packed brown sugar
2 teaspoons cornstarch
1 tablespoon rye whiskey
Pudding: In large bowl, whisk together milk, egg whites, sugar,
vanilla, cinnamon, lemon rind and nutmeg. Stir in
bread; let soak 1 minute. Stir in peaches and
raisins. Pour mixture into lightly greased 8-inch square
baking dish. Bake in 350 degree oven or until center is lightly set.
Serve with Whiskey Sauce.
Sauce: In small saucepan, whisk together milk ,sugar and
cornstarch. Cook over medium heat 3 to 5 minutes, whisking
constantly until sauce boils and thickens. Stir in whiskey;
remove from heat.
Serves 4
MAPLE-TOPPED SWEET POTATO SKINS
~Shared by Treva, NC
6 sweet potatoes
1/2 c. cream cheese, softened
1/4 c. sour cream
2 t. cinnamon, divided
2 t. nutmeg, divided
2 t. ground ginger, divided
2 c. chopped walnuts or pecans
3 T. butter, softened
1/4 c. brown sugar, packed
Garnish: warm maple syrup, additional nuts
Pierce potatoes with a fork. Bake at 400 degrees or microwave on high
setting until tender; cool. Slice each potato in half lengthwise; scoop
out baked insides, keeping skins intact. Place potato skins on an
ungreased baking sheet. Mash baked potato in a bowl until smooth; add
cream cheese, sour cream and one teaspoon each of spices. Mix well and
spoon into potato skins. In a bowl, mix nuts, butter, brown sugar and
remaining spices; sprinkle over top. Bake at 400 degrees for 15
minutes. Drizzle with warm maple syrup; garnish as desired.
Makes one dozen.
CROCKERY POT CHILI
~Shared by Jim D., WA
1 1/2 lbs. turkey thigh cutlets
1 can pinto, red kidney or black beans, drained (16 oz.)
1 can Italian plum tomatoes, undrained (14 oz.)
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 tbsp. chili powder
1 tbsp. ground cumin
2 cloves garlic, minced
1 tsp. hot pepper sauce, optional
salt and pepper to taste
sour cream, optional
chopped green onions, optional
Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans,
undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot
pepper sauce to Crockery Pot; stir to combine. Cover Crockery Pot and
set temperature control to high or low. Allow chili to cook until meat
is ender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with
salt and pepper to taste.
Serve topped with dollop of sour cream and chopped green onion, if
desired.
Makes 4 to 6 servings.
Source: The Great Turkey Cookbook (MC Digest 9/7/1999)
BRAISED QUAIL WITH CRAB APPLE JELLY
~Shared by Johnny, LA
Makes 4 servings
4 quail
Salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 cup water
4 tablespoons crab apple jelly
Split quail down the back; spread open and flatten out each bird.
Season with salt and pepper.
Heat butter and oil in skillet. Place birds in hot oil. Brown birds on
both side. When browned, add water. Cover pan and let simmer 20
minutes. Uncover and brush jelly over quail. Cook slowly, basting
quail. Let cook 5 minutes.
Place quail on platter with breast side up; pour drippings over quail.
CRACKER CANDY
~Shared by Barb C., Chula Vista, CA
Ingredients
1/4 (16 ounce) package saltine crackers
1/2 pound butter
3/4 cup white sugar
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt butter in a saucepan over medium heat. Stir in sugar, and bring
to a low boil. Continue boiling, stirring constantly to prevent
burning, approximately 3 minutes.
3. Arrange crackers on a cookie sheet in a single layer, and drizzle
with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5
minutes, or until edges begin to brown.
4. Remove from oven and spread chocolate chips evenly over the top as
they melt. Sprinkle with nuts, gently pressing into the melted
chocolate. Cool until chocolate has hardened, and break into pieces.
Store in refrigerator until ready to serve. Allow to cool, and break
into pieces. Refrigerate until ready to serve.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
AFFY TAPPLE SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar,
and the reserved pineapple juice. Cook over medium heat, stirring
constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, and chilled
tapioca mixture. Fold in the whipped topping and chill for at least 1
hour before serving
CHICKEN FLORENCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Spinach & chicken.
INGREDIENTS:
1/2 pound fresh spinach stems removed, wash
4 tablespoons butter
1 whole large onion cut into rings
4 boneless, skinless chicken breasts cut into 2" pieces
6 ounces mushrooms sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces Tillamook sharp cheddar cheese grated
PREPARATION:
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of
butter in large skillet and saute onions until golden. Remove onions
with slotted spoon, mix with spinach and place in buttered casserole.
Add 1 tablespoon butter to skillet. Brown chicken and remove to warm
plate. Saute mushrooms in remaining butter and remove to plate with
chicken. Add wine to pan and then stir in flour. Slowly add sour cream
and stir until hot and thickened. Add chicken, mushrooms, and garlic
powder. Place on spinach, sprinkle with cheese and bake uncovered at
350 for 20 to 30 minutes.
Per serving: 634 Calories; 47g Fat (67% calories from fat); 42g
Protein; 9g Carbohydrate; 179 mg Cholesterol; 597 mg Sodium
GINGERBREAD CARAMEL CORN
~Shared by Linda H., Rosharon, TX
15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda
Place popcorn into 2 13x9" pans. Mix together salt, butter, brown
sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large
saucepan. Heat over medium heat until mixture comes to a boil, stirring
frequently. Boil for 5 minutes. Remove pan from heat and mix in baking
soda.
Mixture will foam up - this is why you need a large pan!
Pour this foamy mixture over popped corn in the prepared pans and mix
thoroughly.
Bake both pans at 250 degrees for one hour, stirring every 15 minutes,
until corn is glazed and crisp.
Cool completely, then store in airtight containers.
YIELD: 30 1/2 cup servings
CHOCOLATE WHISKEY AND BEER CUPCAKES
~Shared by Jim H., Calgary, Alberta, Canada
While the Guinness in the cake gets mostly baked out, the Baileys is
fresh and potent, so if you’re making this for people who don’t drink —
ahem, nobody I know, but I hear such people exist — you’ll probably
want to swap it with milk. The Baileys frosting recipe makes a smallish
amount of frosting — enough to just cover the cupcakes. Because they
were so rich and this frosting so sweet, I felt it only needed a
little. Double it if you want more of a towering effect.
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenter
suggestions — thanks!):
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes):
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination
thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a
piping bag (though a plastic bag with the corner snipped off will also
work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with
liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large
saucepan over medium heat. Add cocoa powder and whisk until mixture is
smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to
blend. Using electric mixer, beat eggs and sour cream in another large
bowl to blend. Add stout-chocolate mixture to egg mixture and beat just
to combine. Add flour mixture and beat briefly on slow speed. Using
rubber spatula, fold batter until completely combined. Divide batter
among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake
until tester inserted into center comes out clean, rotating them once
front to back if your oven bakes unevenly, about 17 minutes. Cool
cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof
bowl. Heat the cream until simmering and pour it over the chocolate.
Let it sit for one minute and then stir until smooth. (If this has not
sufficiently melted the chocolate, you can return it to a double-boiler
to gently melt what remains. 20 seconds in the microwave, watching
carefully, will also work.) Add the butter and whiskey (if you’re using
it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft
enough to be piped (the fridge will speed this along but you must stir
it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter
or an apple corer, cut the centers out of the cooled cupcakes. You want
to go most of the way down the cupcake but not cut through the bottom —
aim for 2/3 of the way. A slim spoon or grapefruit knife will help you
get the center out. Those are your “tasters”. Put the ganache into a
piping bag with a wide tip and fill the holes in each cupcake to the
top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or
with a hand mixer, for several minutes. You want to get it very light
and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
[This is a fantastic trick I picked up while working on the cupcakes
article for Martha Stewart Living; the test kitchen chefs had found
that when they added the sugar slowly, quick buttercream frostings got
less grainy, and tended to require less sugar to thicken them up.]
When the frosting looks thick enough to spread, drizzle in the Baileys
(or milk) and whip it until combined. If this has made the frosting too
thin (it shouldn’t, but just in case) beat in another spoonful or two
of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made little
"poofs" everywhere and sprinkled it with various colors of sanding
sugar to keep it looking festive for New Years. I bet shaved dark and
white chocolates would look gorgeous as well.]
Do ahead: You can bake the cupcakes a week or two in advance and store
them, well wrapped, in the freezer. You can also fill them before you
freeze them. They also keep filled — or filled and frosted — in the
fridge for a day. (Longer, they will start to get stale.)
Source: smittenkitchen.com
BAKED TANDOORI CHICKEN
~Shared by Treva, NC
1 cup fat free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 & 1/2 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
2 Tbsp. canola oil
Juice of 1/2 lemon (2 to 3 Tbsp.)
2 whole chicken breasts, split and skinned
Preheat oven to 375 degrees. In blender or food processor, combine
yogurt, onion, garlic and ginger; puree. Add coriander, cumin,
turmeric, cinnamon, cloves, mace, nutmeg, oil and lemon juice; blend.
Cut 2 slits in each piece of chicken, slashing it along the grain to
make slit 2 to 3 inches long and almost but not completely into bone.
Place chicken in plastic bag or a glass, stainless steel or plastic
container large enough to hold the pieces in one layer. Pour yogurt
mixture over the chicken and rub to be sure it coats the meat on all
sides. Marinate chicken in refrigerator one hour to overnight.
Arrange chicken in one layer in shallow baking dish. Bake until juices
run clear when breast is pierced with knife at its thickest point and
no pink shows in center, 35 to 45 minutes, depending on the size of
breasts. Serve, accompanied by cooked basmati rice and a green salad.
Options: Let the chicken cool and use to make an Indian chicken salad,
with green peas, mango, scallions and cooked rice in a yogurt dressing
with chutney.
Cooking for Two: Halve the recipe, or use the leftover chicken to make
a salad or soup.
Yield: 4 servings, 258 calories and 10 grams of fat each
BOUILLABAISSE
~Shared by Jim D., WA
1 lg. onion, chopped
3 ribs celery & leaves, chopped
2 cloves garlic, minced
1/2 c. olive oil
2 c. clam juice
1/4 c. parsley, chopped
3 lg. tomatoes, diced
2 tsp. salt
1/2 tsp. thyme
1 tbsp. paprika
1/2 c. dry white wine
1 pinch saffron
1 dash hot pepper sauce
3 lb. mixed fish (halibut, etc.)
1 lb. lobster tails (optional)
1 lb. crabmeat (optional)
1 lb. shrimp, shelled, deveined
2 doz. clams, mussels or scallops
Put all ingredients, except seafood, in Crockery Pot. Cover
and cook on low 4 to 6 hours (high 2 to 4 hours).
Add seafood. Cover and cook on high 1 to 3 hours.
Serve in large heated bowls. Garnish with fresh parsley and
crusty French or sour dough bread.
ST. JAMES THE MAJOR BROWNIES
~Shared by Johnny, LA
Makes 10 dozen
2 pounds butter
3 1/2 pounds sugar (7 cups)
12 eggs
1 pound, 6 ounces, all-purpose flour (6 cups)
2 teaspoons salt
2 cups pecans (or more if you like)
5 1/2 ounces cocoa (1 cup)
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Grease and flour five 13-by-9-inch pans.
Cream together butter and sugar. Beat well until very light and creamy.
Add eggs and continue to cream until well-mixed. Mix flour, cocoa and
salt. Add to creamed mixture. Set mixer on low speed and mix
thoroughly. Do not overbeat the mixture after the flour has been added.
Fold in pecans and vanilla. Pour into greased and floured pans. Bake at
350 degrees until done, about 30 minutes.
PECAN SOUR CREAM POUND CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10
inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside.
Sift together flour, salt, and baking soda into a medium bowl; set
aside.
In a large bowl, cream butter and white sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla. Add flour mixture
alternately with sour cream. Pour batter over pecans in prepared pan.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan
for 20 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: In a small bowl, combine confectioners' sugar,
orange juice and 1 teaspoon vanilla. Drizzle over cake while still
warm.
APPLE BLACKBERRY PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
After a blackberry-picking trip, my husband and I decided to include a
few in a apple pie we were making. It was the best we'd ever tasted! We
live near the mountains with our two children. Ingredients for fruit
pies grow all around us.
SERVINGS6-8
INGREDIENTS
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter or margarine
4 to 6 tablespoons cold water
FILLING:
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
DIRECTIONS
In a bowl, combine the flour, sugar, salt and cinnamon; cut in butter
until crumbly. Gradually add water, tossing with a fork until dough
forms a ball. Divide dough in half. Roll out one portion to fit a 9-in.
pie plate; place pastry in plate and trim even with edge.
In a bowl, combine apples and blackberries. Combine the brown sugar,
cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat.
Pour into crust. Roll out remaining pastry to fit top of pie; place
over filling. Trim, seal and flute edges. Cut slits in pastry. Add
decorative cutouts if desired. Cover edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake
40-50 minutes longer or until lightly browned and filling is bubbly.
Cool on a wire rack. Store in the refrigerator.
Yield: 6-8 servings.
WORLD'S BEST BANANA BREAD
~Shared by Linda H., Rosharon, TX
3/4 c. butter
1 1/2 c. sugar
1 1/2 c. mashed bananas
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. buttermilk
Combine butter, sugar, bananas, eggs, and vanilla. Add alternately 1/2
cup buttermilk and combination of flour, salt, and soda. Fold in
walnuts if desired. Pour into 9 x 5 x 3 inch pan. Bake at 350 degrees
for 1 1/2 hours.
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FIG BARS
~Shared by Treva, NC
The flavor may remind you of a Fig Newton without the outer cookie
layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
1. Combine figs and flour in a medium bowl; toss lightly to coat.
2. Bring water to a boil in a medium saucepan. Add fig mixture,
coconut, margarine, and sweetener to pan, stirring well. Cook,
uncovered, over medium heat 5 to 7 minutes or until mixture is
thickened, stirring often. Add oats and vanilla, stirring until oats
are moistened.
3. Press mixture into bottom of a 9-inch square baking pan coated with
cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure.
Microwave at HIGH 2 to 3 minutes or until water boils; pour water over
fig mixture. Add coconut, margarine, and sweetener to fig mixture,
stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until
mixture is thickened, stirring after every minute. Add oats and
vanilla, stirring until oats are moistened. Proceed with recipe as
directed.
Yield: 2 dozen bars (serving size: 1 bar)
CALORIES 91 (0.0% from fat); FAT 4.3g (sat 2.1g,mono 0.0g,poly 0.0g);
IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.3g; SODIUM
48mg; PROTEIN 1.5g; FIBER 2.5g
Source: Oxmoor House, JANUARY 2005
LOW-FAT BEAN DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons seeded minced jalapeno pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoons sugar
Directions
Combine all ingredients in a blender or food processor and process
until smooth. Transfer to a serving bowl. Use raw vegetables or
tortilla chips for dipping. Store in the refrigerator.
Yield: 1-3/4 cups.
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TURKEY CACCIATORE MEATBALLS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 pound ground turkey breast
- 1/2 cups Italian-flavored bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 of a medium-sized green bell pepper, finely chopped
- 1/2 of a medium-sized onion, finely chopped
- 1 jar (28 ounces) light spaghetti sauce, divided
- 2 eggs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
DIRECTIONS
In a large bowl, combine the turkey, bread crumbs, Parmesan cheese,
bell pepper, onion, 1/4 cup spaghetti sauce, the eggs, garlic powder,
oregano, and black pepper. With clean hands, combine the mixture until
thoroughly mixed. Form into 24 meatballs; set aside.
In a large pot, heat the oil over medium-high heat. Place the meatballs
in the pot a few at a time and brown for 2 to 3 minutes, gently turning
brown on all sides.
Drain off excess liquid and add the remaining spaghetti sauce to the
pot; reduce the heat to low, cover, and simmer for 18 to 20 minutes, or
until the meatballs are cooked through.
Nutritional Information Per Serving (3 meatballs): Calories: 239, Fat:
10 g, Cholesterol: 96 mg, Sodium: 748 mg, Carbohydrate: 16 g, Dietary
Fiber: 3 g, Sugars: 7 g, Protein: 22 g Diabetic Exchanges: 1
Carbohydrate, 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
ROASTED EGGPLANT DIP
~Shared by Mary S., Nashville, TN
Yield: About 2-1/2 cups
INGREDIENTS
- 1 large head garlic
- 1 eggplant (1 to 1-1/4 pounds), cut in half lengthwise
- 1 small onion, cut into 1/2-inch-thick slices
- 1 ripe tomato, cored, sliced in half and seeded
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, or to taste
DIRECTIONS
Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel
as much of the papery skin from the garlic as possible and wrap loosely
in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
Meanwhile, coat a baking sheet with cooking spray. Place eggplant
halves on the prepared baking sheet, cut-side down. Roast for 10
minutes. Add onion slices and tomato halves to the baking sheet and
roast until all the vegetables are soft, 10 to 15 minutes longer. Let
cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium
bowl. Mash with the back of a spoon. Slip skins from the eggplant and
tomatoes; coarsely chop. Finely chop the onion. Add the chopped
vegetables to the garlic pulp and stir in the lemon juice, mint, oil,
salt and pepper.
Nutritional Information Per Serving (per tablespoon): Calories: 11,
Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 2 g, Protein: 0 g, Fiber: 0
g, Sodium: 30 mg
Diabetic Exchanges: Free Food
Source: The
Eating Well Diabetes Cookbook
ITALIAN MEATBALL SOUP
~Shared by Mary S., Nashville, TN
Yield: 8 servings (about 2 cups each)
INGREDIENTS
- 1-1/2 pounds ground turkey
- 2 egg whites
- 1/4 cup seasoned dry bread crumbs
- 4 cloves garlic, minced, divided
- 3 tablespoons Italian seasoning, divided
- Olive oil cooking spray
- 4 cans (15 ounces each) reduced-sodium chicken broth
- 3 cups water
- 2 cups green beans, diagonally cut into 1/2-inch pieces
- 4 medium carrots, sliced
- 2 medium onions, coarsely chopped
- 8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch
pieces
- 2 medium plum tomatoes, coarsely chopped
- Salt and pepper, to taste
DIRECTIONS
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2
tablespoons of Italian seasoning until well blended; shape mixture into
32 meatballs. Spray large saucepan with cooking spray; heat over medium
heat until hot. Cook meatballs until browned on all sides, 5 to 7
minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2
cloves garlic, and remaining 1 tablespoon Italian seasoning to
saucepan; heat to boiling. Reduce heat and simmer, covered until
vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer,
uncovered, until pasta is al dente, about 10 minutes. Season to taste
with salt and pepper.
Nutritional Information Per Serving (about 2 cups): Calories: 270, Fat:
8.7 g, Cholesterol: 31.7 mg, Sodium: 174 mg, Protein: 19 g,
Carbohydrate: 30.2 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Source: 1,001
Delicious Desserts for People with Diabetes by Linda Eugene,
Sue Spitler, and Linda Yoakam
SWEET-AND-SPICY CABBAGE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Note: Honey provides 5 g Carbohydrate, or the 1/3 Other Carbohydrate
Exchange in this recipe. A sugar substitute can replace the honey and
eliminate the Other Carbohydrate Exchange.
INGREDIENTS
- 1 large pear or apple
- 2 tablespoons vegetable oil
- 1/2 red onion, cut into thin wedge strips
- 1/2 teaspoon hot pepper flakes or to taste
- 1/2 small Savoy cabbage, finely shredded
- 2 tablespoons rice vinegar
- 1 tablespoon liquid honey
- Salt
DIRECTIONS
Cut pear into quarters and core (not necessary to peel). Thinly slice,
then cut slices in half.
In a large nonstick skillet, heat oil over high heat until almost
smoking. Add pear, onion and hot pepper flakes; stir-fry for 1 minute.
Add cabbage and stir-fry for 1 minute more or until wilted.
Stir in rice vinegar and honey; cook, stirring, for 30 seconds. Season
with salt to taste; serve immediately.
Nutritional Information Per Serving (4 servings): Calories: 125, Fat: 7
g, Carbohydrate: 17 g, Fiber: 3 g, Protein: 2 g, Sodium: 16 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit, 1/3 Other Carbohydrate, 1 Vegetable,
1-1/2 Fat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
CHEESY PESTO STUFFED MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 14 oz. large stuffing mushrooms (approximately 16)
- 3/4 cup packed basil leaves
- 1-1/2 tablespoons olive oil
- 1-1/2 tablespoons toasted pine nuts
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon minced garlic
- 2 tablespoons chicken stock or water
- 1/4 cup 5% ricotta cheese
DIRECTIONS
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan
spray.
Wipe mushrooms clean and gently remove stems; reserve for another
purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor;
process until finely chopped, scraping down sides of bowl once. Add
stock through the feed tube and process until smooth. Add ricotta and
process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or
until hot.
Nutritional Information Per Serving (4 mushrooms): Calories: 68, Fat: 5
g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 3 g, Sodium: 62 mg,
Cholesterol: 4 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Best Diabetes Cookbook by Katherine Younker
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BARBECUED PORK TENDERLOIN
~Shared by Barb C., Chula Vista, CA
3/4 lb. pork tenderloin
1/2 cup low-sugar barbecue sauce
1 garlic clove, crushed
1/2 tsp. hot pepper sauce
Prepare a medium fire in grill. Remove fat from pork and butterfly it:
Slice almost in half lengthwise and open like a book. Combine barbecue
sauce, garlic and hot sauce.
Grill pork 5 minutes. Turn and cook another 5 minutes. Brush 2
tablespoons sauce over pork and grill 2 more minutes (to 160 degrees).
Remove from grill.
Heat remaining sauce. Slice pork at an angle. Spoon on warm sauce or
serve it on the side.
Serve with 3/4 pound (about 1 1/2 cups) plain deli potato salad, jazzed
up by stirring in 2 tablespoons sweet pickle relish, 2 thinly sliced
scallions and salt and freshly ground pepper to taste.
Makes 2 servings.
BREAKFAST EGG SANDWICH
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 whole eggs
- 4 egg whites
- 2 ounces lean ham, torn into bite-size pieces (1/2 cup)
- Salt and freshly ground black pepper, to taste
- Olive oil cooking spray
- 4 slices whole-wheat bread
DIRECTIONS
Whisk together whole eggs and egg whites. Stir in ham, salt, and
pepper.
Heat a medium nonstick skillet over medium heat, spray with cooking
spray, and add the egg mixture. Let sit for 3 to 4 minutes without
stirring. Flip eggs over and cook 30 seconds.
Toast bread and spray one side of each slice with cooking spray. Divide
eggs in half. Fold each half to fit in between the two bread slices,
sprayed sides in.
Nutritional Information Per Serving (1 sandwich): Calories: 291, Fat: 9
g, Cholesterol: 229 mg, Sodium: 844 mg, Carbohydrate: 27 g, Dietary
Fiber: 4 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat
Source: Mix
'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
HONEY AND SOY GLAZED SALMON
~Shared by Maggie, TX
Servings: 2 Servings
Ingredients
2 tb Honey (I only use honey from OhioHoney.com!)
2 tb Soy sauce
1 1/2 tb Fresh lime juice
2 ts Dijon mustard
1 tb Water
2 ts Vegetable oil
2 6 ounce pcs salmon fillet
Preparation
In a small bowl whisk together honey, soy sauce, lime juice, mustard,
and water. In a small nonstick skillet heat oil over moderately high
heat until hot but not smoking and cook salmon 2 to 3 minutes on each
side, or until golden and just cooked through. Transfer salmon to 2
plates. Add honey glaze to skillet and simmer, 1 minute. Pour glaze
over salmon.
Source: Gourmet Magazine, February 1997
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BACON BAKED CHICKEN
4 slices bacon
4 chicken breasts, deboned
1 pint sour cream
2 cans cream of mushroom soup
Preheat oven to 350. Wrap uncooked bacon slices around chicken breasts
and place in a baking dish. Mix sour cream and soup and spoon the
mixture over the chicken. Cover dish with foil and bake 1 hour.
SEAFOOD ANTIPASTO ALLA VENEZIA
Serves: 4
Ingredients:
6 medium shrimp, cleaned and peeled
6 small mussels, bearded and scrubbed
6 large clams, bearded and scrubbed
6 small razor clams, bearded and scrubbed
6 large mussels, bearded and scrubbed
6 small calamari, cleaned and gutted
1 small (1 pound) lobster
1 pound crab meat
1 cup extra virgin olive oil
Juice and zest of 4 lemons
1 tablespoon hot chili flakes
2 bunches Italian parsley, finely chopped to yield 1/2 cup
Bring 6 quarts water to boil and set up ice bath.
Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1
minute and do the same. Cook lobster for 8 minutes and then cool in ice
bath.
In a large saute pan, place mussels and clams with 1 cup of water and
bring to a boil. Cover and steam, removing each shellfish as it opens
until they are all done. Discard those shellfish which do not open.
Keeping each open shellfish separate, dress each individually with 1 to
2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch
of chilies and 1 to 2 tablespoons parsley. Do the same with the crab
meat. Arrange all the seafood on a big platter. Garnish with lemon
wedges and serve.
COCONUT COOKIES
Blend:
½ cup shortening
½ cup white sugar
½ cup brown sugar
Add:
1 unbeaten egg
1 tsp. Vanilla
Sift together:
3/4 cup flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Add both mixtures together.
Mix in:
1 cup oatmeal
1 cup coconut
1 cup chocolate chips (optional)
1 cup raisins (optional)
Bake at 350F for about 10 minutes.
BAKED FRENCH ONION SOUP
6 large onions, thinly sliced
3-4 garlic cloves finely minced
3-4 T. olive oil
5 cans beef broth
1/4 t. garlic powder
1/4 t. onion powder
1/3 t. black pepper
8 slices white bread
1 C. shredded Parmesan cheese
8 slices Provolone
Preheat oven to 325. Remove the crusts from the bread. Bake bread
pieces 15-20 minutes or until lightly browned & crisped. Set
aside. Saute' onions in olive oil over medium heat until onions become
translucent but not brown. Add minced garlic cloves to onions during
last few minutes making sure garlic does not brown. Stir in beef broth
and seasonings. Bring to a boil; reduce heat and simmer 30-40 minutes.
Adjust seasonings to taste adding salt and pepper as desired. Ladle the
soup into ovenproof serving bowls. Cover soup with slice of bread. Top
with Provolone cheese and sprinkle with Parmesan. Place serving bowls
under broiler set on high. Broil 6-7 minutes or until cheese is bubbly
and has some browning. Serve with additional Parmesan cheese.
GRILLED PORK PANINI
4 pork cube steaks or cutlets
1/2 c. purchased pesto
8 slices Italian bread
4 (1oz.) slices provolone cheese
olive oil
1. In non-stick skillet, cook pork quickly, browning on both sides,
about 4-5 min. per side.
2. Spread 1 Tbsp. pesto on each slice of bread.
3. Top four slices of bread with sliced pork chops and cheese; top each
sandwich with remaining bread.
4. Lightly brush outer surface of sandwiches with olive oil; grill in a
medium-hot skillet until toasted on each side.
SPANISH STYLE RICE
Prep & Cooking Time: 40 min.
Yield: 4 servings
Serving Size: 4.000 ounces
1/2 tsp white pepper
3-6 drops hot pepper sauce (TABASCO)
1/2 cup raw, chopped celery
1 raw, pressed garlic clove
1 raw, medium onion, diced
1/2 cup uncooked white rice
12 oz canned, red tomatoes, (diced, no salt added)
Directions:
In a large saucepan, over high heat, combine 1 cup water, garlic,
celery and onions. Bring to a boil then reduce heat. Simmer for 3-5
minutes. Do not drain mixture.
Stir in undrained tomatoes, uncooked rice, white pepper and pepper
sauce.
Bring to a boil, reduce heat and simmer for 20 minutes, making sure
rice is tender and most liquid is absorbed.
Nutrition Facts
Per 4.000 ounces
Total Calories: 88 Carbohydrates: 19.40 g
Total Fat: 0.16 g Protein: 2.47 g
Sat Fat: 0.04 g Fiber: 2.01 g
Cholesterol: 0 mg Sodium: 37 mg
Diabetic exchange: Starch: 0.300
Vegetable: 2.000
CRANBERRY CREAM SALAD
1 8 oz package cream cheese (softened)
2 cups powdered sugar
1 can cranberry sauce (with berries, not jellied)
1 container whipped topping
2 Tablespoons orange zest
1 cup chopped walnuts
Cream together the softened cream cheese and powdered sugar with a hand
mixer. Add the cranberry sauce and orange zest and stir by hand. Once
combined, gently fold in the whipped topping and chopped walnuts.
Notes: This is a super easy and fast side dish that will win over
cranberry's harshest critics. The walnuts are optional, but they make a
tasty, crunchy addition.
Servings: 8
PARMESAN CRUSTED CHICKEN
Serves: 4
Prep Time: 10 Minute(s)
Cook Time: 20 Minute(s)
Ingredients:
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Instructions:
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in
medium bowl. Arrange chicken on baking sheet. Evenly top with
mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or
Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.
Cost per recipe*: $7.16
Cost per serving*: $1.79
*Based on average retail prices at national supermarkets.
Source: Best
Foods
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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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