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A
to Z
Recipes
August 29, 2010
Always
something to make you think,
laugh and cook.
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publication.
Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. This weekend was my last best
chance off from work before our trip to get things lined up for our trip. We are
also short-handed at work so I am working 2 12-hour shifts. It's all
good as the money will come in handier for travel than packing a bunch
of stuff I probably can live without, lol. We should have time for the
last-minute packing in the evenings as I am working days between now
and then. In any event, not much will keep us from being really
excited. Even the weatherman is not going to rain on our parade (and we
could sure use some rain!).
We will be leaving for our Las Vegas vacation in less than 3 weeks. The
road trip will be wonderful and we're truly looking forward to it. Of
course... seeing new and old a2z friends in Las Vegas is the icing on
the cake! I have been really busy but will get an email out to the Las Vegas Bling!
participants very soon.
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. It ends on Tuesday, August 31st. 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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THE OLD PATHS
~Shared by Rusty, Leesburg, FL
I liked the old paths, when Moms were at home. Dads were at work.
Brothers went into the army. And sisters got married BEFORE having
children!
Crime did not pay; Hard work did; And people knew the difference.
Moms could cook; Dads would work; Children would behave.
Husbands were loving; Wives were supportive; And children were polite.
Women wore the jewelry; And Men wore the pants.
Women looked like ladies; Men looked like gentlemen; And children
looked decent.
People loved the truth, And hated a lie.
They came to church to get IN, Not to get OUT!
Hymns sounded Godly; Sermons sounded helpful; Rejoicing sounded normal;
And crying sounded sincere.
Cursing was wicked; Drugs were for illness; And divorce was unthinkable.
The flag was honored; America was beautiful; And God was welcome!
We read the Bible in public; Prayed in school; And preached from house
to house.
To be called an American was worth dying for; To be called an American
was worth living for; To be called a traitor was a shame!
I still like the old paths the best!
~'The Old Paths' was written by a retired
minister who lives
In Tennessee.
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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TRY IT
.......... NO JOKE
~Shared by Nancy C., Niceville, FL
Before you go out the door in the morning......Click Below
This is really neat!
Do
I Need an
Umbrella?
Peanut Butter Cookies, Anyone?
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
Did you know that the “Criss-Cross” fork impression placed on peanut
butter cookies, alerts people with peanut allergies this cookie is a
‘no-no’ ???
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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I'll remember this on our Las Vegas trip !!!
Moles
~Shared by Doe, Oliver, B.C., Canada
A papa mole, a mama mole, and a baby mole, all live together in a
little mole hole.
One day, papa mole sticks his head out of the hole, sniffs the air and
said, 'Yum! I smell maple syrup!'
The mama mole sticks her head out of the hole, sniffs the air and said,
'Oh, Yum! I smell honey!'
Now baby mole is trying to stick his head out of the hole to sniff the
air, but can't because the bigger moles are in the way. This makes him
whine, 'Geez, all I can smell is.....
MOLASSES!'
(This is one
of my all-time
favorite jokes... ~Maggie)
Optometrist
~Shared by Mary H., Montreal, Canada
We were helping customers when the store optometrist walked by and
flirted with a co-worker. Of course, we all had to stop what we were
doing to tease her. But she quickly dismissed the notion of a budding
romance.
"Can you imagine making out with an optometrist?" she asked.
"It would always be, 'Better like this...or like this?'"
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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A correction from
last issue's 'Food for Thought' section:
August - 2010
"This August has 5 Sundays, 5 Mondays, 5 Tuesdays, all in one month. It
happens once in 823 years. I'll probably miss it
next time!"
The time frame
for this happening again is incorrect.
See the information from 'snopes' web site at this link:
http://www.snopes.com/inboxer/trivia/august.asp
My thanks to Mary H. and her
daughter in Montreal for pointing out the error.
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:
PAULA'S CREAM CHEESE AND PECAN
STUFFED BERRIES
~Shared by Marilyn, Canton, OH
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans
Cut a thin slice from the bottom of each strawberry so the berries
stand upright. Place berries, cut side down, on a serving platter.
Carefully cut berries into 4 wedges, cutting almost to, but not
through, the bottoms with a criss-cross cut. Fan wedges just slightly,
taking care not to break them; set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla
until combined but still stiff.
Using a teaspoon or pastry bag with decorative tip, fill the
strawberries with the cream cheese mixture.
Sprinkle chopped pecans on top of the stuffed strawberries.
Cover and refrigerate until ready to serve.
Yield - 20 berries
HOT AND BOTHERED SPARERIBS
~Shared by Johnny, LA
3 pounds pork spareribs, cut into 1-rib portions
1/2 cup cider vinegar
1/2 cup chili sauce
1/4 cup steak sauce
1 tablespoon Original TABASCO® brand Pepper Sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Heat pork spareribs, cider vinegar and enough water to cover in 5-quart
saucepan over high heat until boiling. Reduce heat to low; cover.
Simmer 1 hour or until ribs are fork-tender. Drain.
Heat chili sauce, steak sauce, TABASCO® Sauce, Worcestershire sauce and
brown sugar in 1-quart saucepan over high heat until boiling. Reduce
heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.
Preheat grill to medium or oven to 450°F. Place ribs on grill rack or
broiler pan. Brush ribs with sauce mixture. Cook 20 minutes or until
heated through, brushing occasionally with sauce mixture; turning once.
Makes 4 servings.
Source: Tabasco
CREAMY PASTA PRIMAVERA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 ounces spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In a skillet, melt 1/4 cup of the butter. Saute green onions, green
peppers, red peppers and mushrooms. Add cream cheese and milk and stir
over low heat until cream cheese is melted. Stir in ham and parmesan
cheese. Toss spaghetti with remaining butter. Combine with cream cheese
mixture; toss lightly.
CHIPOTLE MAYONNAISE
~Shared by Barb C., Chula Vista, CA
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree
together in a medium bowl, add the salt and mix again. Cover and
refrigerate until ready to use.
Yield: 1 1/2 cups
Source: LilBitsofThisnThat-PSP@yahoogroups.com
ORANGE APRICOT RING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 15 oz apricot halves
2 3oz pkg orange jello
1 6oz can frozen orange juice
1 cup cold water
Drain apricots, reserving syrup. Puree apricots in blender. Add enough
water to reserved syrup to make 1 1/2 cups. Combine reserved syrup,
jello and dash of salt; heat to boiling, stirring to dissolve jello.
Remove from heat. Add frozen orange juice stirring until melted. Stir
in apricot puree and 1 cup of cold water. Pour into a 5 cup mold and
chill until firm.
MANDARIN SPINACH SALAD WITH CHICKEN
~Shared by Jim D., WA
8 cups baby spinach leaves
2 cups shredded cooked chicken
1 cup halved seedless green grapes
1 can (11 oz.) mandarin oranges, drained
1/2 cup sliced red onions
1/4 cup PLANTERS Sliced Almonds, toasted
1/3 cup KRAFT Light Balsamic Vinaigrette Dressing
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
Kraft Kitchens Tips
Make Ahead
Assemble salad as directed but do not add the dressing. Refrigerate up
to 24 hours. Toss with dressing just before serving.
Variation
Prepare using KRAFT CATALINA Dressing and substituting 1 Tbsp. sesame
seed for the nuts.
Special Extra
For added color, prepare with a combination of green and red grapes.
Source: Kraft
SIMPLE HONEY-GLAZED BABY CARROTS
~Shared by Treva, NC
These carrots are quick and easy to prepare, and they make a great side
dish for a big family meal or holiday dinner.
1 & 1/2 to 2 pounds baby carrots
1 & 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
juice of 1/2 lemon
freshly ground black pepper or chopped parsley, for garnish
Rinse carrots under cold water and put in a medium saucepan. Cover with
water and add salt. Bring to a boil. Reduce heat to medium-low, cover,
and continue cooking for about 15 minutes, or until tender. Drain and
set aside. In a saute pan, melt butter over
medium-low heat. Add honey and brown sugar and cook, stirring, until
sugar is dissolved. Add the lemon juice and gently stir in carrots,
coating well. Continue heating, gently stirring, until carrots are hot
and glazed. Serve immediately garnished with freshly ground pepper or
chopped parsley, if desired.
Serves 8.
KINGS HAWAIIAN BREAD - ABM
~Shared by Linda H., Rosharon, TX
3 C + 6 T bread flour
1-2 eggs, (used 2 medium eggs)
1/2 C pineapple juice
1/2 C water
3/8 C granulated sugar
1/4 t ginger
1/2 t vanilla extract
1/2 stick butter or margarine (4 T)
1 t salt*
2 1/4 t active dry yeast
Put in 1-2 eggs, pineapple juice, water, sugar, ginger, vanilla extract
and softened butter or margarine. Add flour. Then add the yeast last.
Use regular bread setting and medium color. *(the recipe didn’t call
for it and mine mushroomed – will add 1 t salt next time) Had to poke
it and it still messed up the lid and had to clean it, just ate a
slice. Yummmmmmy!!
SWEET HOT WINGS
~Shared by Jim H., Calgary, Alberta, Canada
3 pounds chicken wings
1 cup white wine
4 large cloves garlic, roughly chopped
2 teaspoons dried thyme
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon hot pepper sauce or to taste
1 tablespoon olive oil
Trim wing tip from chicken wings and discard or use for stock. Cut each
wing into 2 sections.
In a medium pot over high heat, combine white wine, garlic, thyme,
mustard, honey, hot pepper sauce and olive oil. Bring to a boil and add
wings. Turn heat to medium and simmer wings, stirring occasionally, for
10-12 minutes, or until chicken is almost cooked. Remove from heat. The
marinade should almost have disappeared.
Preheat oven to 450°F. If marinade has not disappeared, drain chicken
wings and place on an oiled baking sheet. Bake for 15 minutes, turning
once, or until wings are golden brown and cooked through.
Serves 6.
SHRIMP AND OKRA GUMBO
~Shared by Johnny, LA
Makes about 6 servings
3 tablespoons cooking oil
1 pound fresh okra, cut into 1/2-inch slices
1 cup chopped onions
1/2 cup chopped celery
1 (10-ounce) can Ro-tel tomatoes with diced chili peppers (mild)
2 heaping tablespoons pre-made roux, dissolved in 4 cups warm shrimp
stock
2 pounds shrimp, peeled and deveined
Salt and cayenne pepper to taste
Heat the oil in a large, heavy pot over medium heat. Add the okra,
onions and celery. Cook, stirring, until the okra no longer is ropy.
Add the tomatoes and cook, stirring, until the mixture blends. Add the
roux dissolved in the shrimp stock and simmer for 30 minutes, stirring
occasionally. Add the shrimp and continue to cook until the shrimp turn
pink, about 5 minutes. Season with salt and cayenne. Serve immediately
over rice.
Source: Chef Marcelle
BLUE RIBBON BROWNIE COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
BOTTOM LAYER:
3/4 c. flour
1 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 c. shortening
2 eggs
TOP LAYER:
1/2 c. plus 1 tbsp. flour
1 egg
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 c. milk
1 heaping tbsp. shortening
1/2 c. sugar
1/2 tsp. salt
ICING:
1 c. powdered sugar
1/3 c. butter
3 tsp. cocoa
Combine all ingredients for the bottom layer and mix by hand. Pour into
a 9x13x2 inch dish. Sprinkle 1 cup pecans over this layer. Combine all
the ingredients for the top layer (by hand). Spread over bottom layer.
Bake at 350 degrees until done. Cool. Mix icing and spread over cooked
mixture. Cut cookies into bars.
BROWNIE PIE
~Shared by Barb C., Chula Vista, CA
If you have a sweet/chocolate attack, this is a quick fix.
Preheat oven to 350.
Spray a pie plate.
Mix well:
2 eggs
1 stick melted butter
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
2 tablespoons cocoa
Bake 25 minutes.
Wonderful with Cool Whip - and so easy!
Source: LilBitsofThisnThat-PSP@yahoogroups.com
CHICKEN BREASTS ESCABECHE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil
1 head roasted garlic
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped
2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips
PREPARATION:
Brown the chicken breasts in the olive oil over moderate heat, about
6-8 minutes. Transfer chicken to a platter and pour off all but 1
tablespoon of olive oil.
To the pan add the black pepper, and onions. Cook 4 minutes, then add
the carrots, peeled roasted garlic cloves, both vinegars, bay leaves,
and dry white wine. Bring to a boil and simmer 30 minutes, until
vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.
Remove pan from heat and add the roasted pepper strips. Let the chicken
and vegetables cool to room temperature and then chill them overnight
in the refrigerator. Bring the mixture to room temperature before
serving.
SERVES 4
APPLE PIE STUFFED FRENCH TOAST
~Shared by Jim D., WA
We like large loaves of sandwich bread for this recipe, with slices
about 5 inches by 4 inches. If you use the smaller, standard-sized
sandwich bread, you won’t need all of the filling.
Serves 4
4 ounces cream cheese , softened
1 1/2 tablespoons sugar
3 tablespoons apple butter
1/4 teaspoon ground cinnamon
8 slices good-quality sandwich bread
1 large egg
1 cup cold water
1/2 cup all-purpose flour
1 teaspoon vanilla extract
4 tablespoons unsalted butter
Maple syrup for serving
1. Combine cream cheese, sugar, apple butter, and cinnamon in medium
bowl. Spread on 4 bread slices. Top with remaining bread slices,
pressing down gently, forming 4 sandwiches.
2. Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2
tablespoons butter in large nonstick skillet over medium heat. Dip both
sides of 2 sandwiches in batter and place in skillet. Cook until deep
golden brown on both sides, about 3 minutes per side. Repeat with
remaining butter and bread.
3. Cut into triangles and serve immediately with maple syrup.
Source: America’s Test Kitchen, Cook's Illustrated Magazine
SLOW COOKER CABBAGE AND BEEF CASSEROLE
~Shared by Treva, NC
2 pounds lean ground beef
1 small head cabbage, shredded
1/4 cup chopped onion
1 (16 oz.) can tomatoes
1/3 cup beef broth or tomato juice
dash each salt, garlic powder, thyme, red pepper and, oregano
Brown ground beef to remove excess fat. Shred cabbage and chop onion.
Put broth or other liquid to cover bottom of slow cooker. Layer
cabbage,onion, herbs and spices, meat, and garlic salt.
Repeat layers ending with beef. Top with tomatoes, undrained and a
sprinkling of oregano. Cook on high for 1 hr. Stir all together.
Cook on low heat until ready to eat, 8-10 hrs.
Makes 6 to 8 servings.
SIX WEEK BRAN MUFFINS
~Shared by Linda H., Rosharon, TX
A recipe from the 80’s.
1 15 oz box Raisin Bran
2 c. buttermilk
1/2 shortening
1 c. sugar
2 eggs
2 1/2 c. flour
2 1/2 tsp baking powder
1/4 tsp salt
Mix all until blended. Will keep in fridge (covered) for up
to 6 weeks. Bake at 400 degrees for 15-20 min in greased
muffin tins.
Source: The cookbook I put together for my daughter's weddings in the
80's
STUFFED PORK CHOPS WITH APRICOTS
~Shared by Luanne, FL
Stuffing recipe includes dried apricots, chopped onion, bread crumbs,
raisins, sage, salt and pepper.
Ingredients:
1 cup dried apricots
1 1/2 cups chopped onion
1/2 cup butter or margarine
4 cups soft stale bread crumbs
1 cup raisins
1 teaspoon ground sage
salt and pepper, to taste
8 pork chops, loin, 1/2-inch thick
Preparation:
Cover apricots with water and soak for several hours; drain and chop.
Cook onions in butter for about 5 minutes, until wilted. Add apricots,
crumbs, raisins, and sage. Season with salt and pepper to taste. Brown
chops quickly on both sides. Put 4 of the browned chops in a baking
dish, cover with the stuffing mixture, then cover with the remaining 4
chops. Cover and bake in a preheated 350 degree oven for about 1 hour,
or until chops are tender.
GUTHRIE'S SAUCE
~Shared by Johnny, LA
1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface two or three times and
mix in)
Combine all ingredients. It will start to look and taste right as you
blend them together, but it is best to let the sauce sit for a few
hours before serving.
CHEESY BROCCOLI CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato (peeled & sliced thin)
1/4 c. grated Parmesan cheese
Instructions
Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat
sour cream, cottage cheese, Bisquick, margarine and eggs with hand
beater for 1 minute. Pour over broccoli. Arrange tomato slices on top;
then sprinkle with Parmesan cheese. Bake until golden brown and when a
knife is inserted halfway between center and edge comes out clean.
Serves 6-8.
Oven temperature 350 degrees.
CROCKPOT BREAD PUDDING
~Shared by Barb C., Chula Vista, CA
Serve Hot or Cold.
Ingredients
3 eggs, beaten
3-1/2 cups milk (2% works too)
2 tsps. Vanilla extract
1 tsp. Ground cinnamon (2 tsps, if you prefer)
1/2 tsp. Salt
3 cups bread cubes
3/4 cup packed brown sugar
1/2 cup raisins
Directions
Mix all ingredients together until bread cubes are thoroughly wet.
Place mixture in a greased crockpot. Cook on HIGH for 3 to 4 hours, or
until a knife stuck in middle of the pudding comes out clean. Adding
one sliced banana with the raisins makes it yummy!
Source: LilBitsofThisnThat-PSP@yahoogroups.com
PORK WITH PEAS AND ONIONS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/3 cup. apple juice, no sugar added
2 tbs. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 cup frozen pearl onions
1/2 cup frozen peas
1 tsp. cornstarch
In medium glass or stainless steel mixing bowl combine juice, vinegar,
thyme, salt and pepper; add pork and turn to coat. Cover and
refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler.
Arrange pork on rack in broiling pan, reserving marinade. Broil 4
inches from heat source, turning once, until thoroughly cooked, 2
minutes on each side. While pork is broiling, prepare onion mixture, in
10 inch nonstick skillet, heat oil; add onions and peas and cook over
high heat, stirring frequently, until heated through, about 5 minutes.
Add cornstarch to reserved marinade mixture, stirring to dissolve
cornstarch; add to onion mixture in skillet and cook, stirring
constantly, until mixture comes to a boil and is thickened, about 1
minute. Serve pork topped with onion mixture.
CHINESE STICKY RIBS
~Shared by Jim D., WA
Regular full-size spareribs will not work in this recipe; they are too
large and fatty. Hoisin sauce can be found in the international aisle
of your supermarket. Use a vegetable peeler to remove wide strips of
orange peel. For tips on removing the membrane from the ribs as
directed in step 1, see related quick tip.
Serves 6
Ribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis
cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves , stems chopped coarse
(reserve leaves for glaze)
8 scallions, white parts cut into 1-inch pieces (reserve green parts
for garnish)
Glaze
1 red pepper jelly (see related tasting)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens
1. For the ribs: Adjust oven rack to middle position and heat oven to
350 degrees. With tip of paring knife, loosen membrane on underside of
each rack of ribs. Grab membrane with paper towel and pull it off
slowly in single piece. Combine remaining ingredients in large roasting
pan. Add spareribs to pan, turning to coat both sides, and arrange
meaty side down. Cover pan tightly with foil and cook until just
tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
2. For the glaze: Strain 3 cups cooking liquid from roasting pan into
large nonstick skillet (do not wash roasting pan) and discard solids
and remaining liquid. Using wide spoon, skim fat from liquid. Stir in
jelly and vinegar. Bring to simmer over medium-high heat and cook until
syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in
cilantro and cayenne.
3. Heat broiler (do not raise oven rack). Pour enough water into
roasting pan to cover bottom and fit pan with flat roasting rack.
Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down
and brush with glaze. Place roasting pan back on middle rack in oven
and broil until beginning to brown, 2 to 4 minutes. Flip ribs over,
brush with more glaze, then broil, brushing ribs with glaze every 2 to
4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch
broiler carefully). Transfer ribs to cutting board, tent with foil, and
let rest 10 minutes. Slice between bones, transfer ribs to platter, and
brush with reserved glaze. Sprinkle with scallions. Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2
days in advance. Wrap the ribs tightly in foil and refrigerate.
Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before
serving, allow ribs to stand at room temperature for 1 hour. Heat glaze
in microwave on high power until warm, about 1 minute. Proceed with
step 3 as directed.
Source: Cook’s
Country
REFRIGERATED SWEET CUCUMBER CHIPS
~Shared by Treva, NC
Sweet cucumber chips taste so fresh and complement any sandwich.
Makes 4 pint or 8 half-pint jars.
Prep Time: 20 minutes
Cook Time: 10 minutes
2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups distilled white vinegar (5% acidity)
2 cups sugar
1/4 cup McCormick® Onions, Minced
2 tablespoons non-iodized salt
1 tablespoon McCormick® Celery Seed
1 tablespoon McCormick® Mustard Seed
1 teaspoon McCormick® Turmeric, Ground
1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch
thick slices. Place cucumber slices into 4 hot sterilized pint or 8
half-pint canning jars.
2. Mix remaining ingredients in medium saucepan. Bring to boil on
medium-high heat, stirring to dissolve sugar and salt. Reduce heat to
low; simmer 5 minutes.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar
well. Cool. Cover with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to
redistribute seasonings and blend flavors. Store in refrigerator up to
2 months.
CREAM OF POBLANO SOUP WITH CHEESE CRUST
~Shared by Linda H., Rosharon, TX
This tex-mex creation is a lot healthier than it tastes--and is even
more so if you substitute yoghurt for the whipping cream. It's
gloriously thick and rich, with a nice balancing kick. Serve to 4
people as a spectacular and hearty first course. Thanks to Professor
Vincent Tocci, American University, for introducing me to this.
1 Tablespoon olive oil
1 Tablespoon butter
3 medium poblano peppers, seeded and chopped
2 onions, chopped
1 carrot, chopped
4 cups chicken or vegetable stock
1 large potato, chopped
1/2 cup whipping cream (or yoghurt)
1 Tablespoon cilantro, chopped
8 large tortilla chips
1 cup of Monterrey jack cheese, grated
Heat the oil and butter in a large saucepan. Add peppers, onions, and
carrots and saute slowly for 5 minutes. Stir in the stock, add the
diced potatoes, bring to a boil, then reduce heat and simmer for 30
minutes.
Remove from heat and puree in a blender, solids first to get a smooth
texture. Return to the pot. Add the cream and season with salt to taste.
When ready to serve, bring to simmer and stir in the cilantro. Ladle
into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese,
and run under the broiler. Top each bowl with a cilantro leaf and take
to the table.
SALLY LUNN
~Shared by Mary H., Montreal, Canada
Put in a mixing bowl:
1 cup lukewarm milk
1 package yeast
Let stand 5 minutes. Stir. Add:
1/2 cup softened butter or oil
1/3 cup sugar
1/2 teaspoon salt
3 eggs
Beat with a strong rotary beater or electric mixer, gradually adding:
3 1/2 cups flour
Leave the mixture in the bowl and let rise until very light and about
double in size. Spoon into a buttered and floured, 10-inch
angel cake pan or Turk's head pan (??!) or 2 dozen two-inch muffin
pans, lined with paper liners. Let rise about one hour.
Bake about 50 minutes at 350 degrees F. in large pan or 20 minutes at
425 degrees F. in muffin pans.
To vary, add raisins and chopped citron or other fruits to the batter;
or put a layer of brown sugar and pecans in the buttered pans; or
sprinkle the top before baking with cinnamon sugar (1/2 cup sugar mixed
with 2 teaspoons cinnamon) or with 1/2 cup sugar mixed with 1 teaspoon
cinnamon and 1 teaspoon nutmeg.
LOUISIANA CRUNCH CAKE
~Shared by Johnny, LA
Cake...
2 3/4 c. flour, sifted
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs
Topping...
2 T. flour
3 T. brown sugar
3 T. confectioners' sugar
1/4 tsp. orange extract
1/4 tsp. orange rind
1/2 c. chopped pecans, optional
Directions:
Sift together flour, baking powder and salt into large mixing bowl. Add
sugar and stir. Cut in shortening with pastry blender or two knives.
Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set
aside. For topping, combine 3/4 cup cake batter with flour,
brown sugar, confectioners' sugar, orange extract and orange rind. Mix
well. Add pecans, if using. Spread topping in bottom of well-greased
tube pan (angel food cake pan). Pour batter on top and bake at 375
degrees for 45 minutes to 1 hour. Remove from pan immediately or
topping will stick.
EASY LAMB SHAWARMA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin
strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves
Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice,
garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour
into a resealable plastic bag. Add the thinly sliced lamb, coat with
the marinade, squeeze out excess air, and seal the bag. Marinate in the
refrigerator 6 hours to overnight.
Heat 2 tablespoons of olive oil in a large skillet over medium-high
heat. Pour in the meat and marinade, and cook until the lamb is no
longer pink, and is tender, 15 to 20 minutes. Stir frequently as the
meat cooks. Divide the cooked lamb meat among the warmed pita breads,
and garnish with tomatoes, onion, and fresh mint leaves to serve.
BACON CHEESE DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
16 Slices bacon, diced, fried, and drained
2 Packages cream cheese - (8 oz ea), softened, cubed
4 Cups shredded cheddar cheese
1 Cup half-and-half
2 Teaspoons Worcestershire sauce
1 Teaspoon dried minced onion
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1 Dash hot sauce
Put all ingredients in the crock pot and cook on LOW, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve. Serve with cubed or
sliced French bread.
This recipe yields 12 servings.
CROCKPOT POTLUCK POTATOES
~Shared by Jim D., WA
1 can cream of mushroom soup
1 (8 oz.) container of sour cream
8 ounces Velveeta cheese
1 onion chopped
1 can of mushrooms
Several peeled and sliced red potatoes
Mix all ingredients together; place in crockpot on low until potatoes
are done, about 6 to 8 hours.
FRANGO CHOCOLATE MINTS
~Shared by Treva, NC
2 cups semi-sweet chocolate chips
1/2 cup butter
1 and 1/8 cup powdered sugar
2 eggs
1 tsp. Vanilla
2 tsp. Peppermint extract
Melt chips in a double boiler to melt and while cooling beat butter and
sugar together. Beat in the eggs and vanilla. Beat in the cooled
chocolate and peppermint. The longer you beat the fluffier the mints
will be. Drop by half teaspoons on to wax paper or use a pastry bag for
fancy mints. Keep refrigerated.
GUACAMOLE AND BACON CANAPES
~Shared by Linda H., Rosharon, TX
1 ripe avocado, peeled and seeded
1/2 small ripe tomato, chopped
3 tablespoons minced scallions (white parts only)
1 tablespoon minced fresh coriander (cilantro) leaves
1 small chili pepper, minced
1 tablespoon fresh lime juice
Salt and ground black pepper to taste
8 slices lean slab bacon
12 thin slices pumpernickel bread, crusts removed
Softened butter for spreading
In a bowl, mash the avocado with a wooden spoon till lumpy, add the
tomato, scallions, coriander, chili pepper, lime juice, and salt and
pepper, and mix till well blended. Cover the guacamole with plastic
wrap and chill briefly.
In a large skillet, fry the bacon over moderate heat till crisp, drain
on paper towels, and crumble. Add the bacon to the guacamole and stir
until well blended.
Lightly butter the bread slices, spread the guacamole equally on the
slices, and cut into thirds.
Makes 36 servings.
Source: iVillage.com
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PORK TENDERLOIN WITH MUSTARD
MARINADE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 cup. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1-3/4 pound, trimmed of fat
Combine first 4 ingredients. Coat the tenderloin with mixture. Cover
and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1
to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes
before serving.
Serves 8. 122 calories. 3 grams fat.
ITALIAN VEGETABLE HOAGIES
~Shared by Treva, NC
This delightfully easy, and somewhat messy, sandwich packs a punch with
sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese
and zesty pepperoncini. We love it for dinner as well as lunch. If
you’re packing the hoagies to take along, keep the ingredients separate
and assemble right before eating to avoid soggy bread. Serve with
tomato and cucumber salad.
Makes 4 servings
ACTIVE TIME: 20 minutes; TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
1/4 cup thinly sliced red onion, separated into rings
1 (14-ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 (16- to 20-inch-long) baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (optional)
1. Place onion rings in a small bowl and add cold water to cover. Set
aside while you prepare the remaining ingredients.
2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a
medium bowl. Cut baguette into 4 equal lengths. Split each piece
horizontally and pull out about half of the soft bread from each side.
Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of
baguette. Spread on the artichoke mixture and top with the onion,
lettuce and pepperoncini, if using. Cover with the baguette tops. Serve
immediately.
NUTRITION INFORMATION: Per serving: 264 calories; 8 g fat (3 g sat, 4 g
mono); 10 mg cholesterol; 39 g carbohydrate; 14 g protein; 8 g fiber;
624 mg sodium; 174 mg potassium. Nutrition bonus: Vitamin C (20% daily
value), Vitamin A (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat
Source: EatingWell
Magazine July/August 2009
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MARDI GRAS GUMBO
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch
chunks
- 1 pound boneless, skinless chicken thighs, cut into 1-inch
chunks
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15-1/4 ounces) whole-kernel corn, drained
- 1 package (16 ounces) frozen cut okra, thawed
- 2 cans (14 ounces each) reduced-sodium chicken broth
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients over high heat and bring to
a boil.
Reduce the heat to medium and simmer for 40 to 45 minutes, or until no
pink remains in the chicken and the gumbo thickens, stirring
occasionally.
Nutritional Information Per Serving (Approximately 1-1/2 cups):
Calories: 163, Fat: 3 g, Cholesterol: 63 mg, Sodium: 478 mg,
Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
LENTIL AND ESCAROLE SOUP
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 clove garlic, minced
- 2 large tomatoes, peeled, seeded and chopped
- 8 ounces brown lentils, picked over and rinsed (1-1/4 cups)
- 6 cups water
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 large head escarole (1 pound)
- 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat oil in a large soup pot or Dutch oven over medium heat. Add onion,
celery, and carrot. Cook, stirring frequently, until the vegetables are
soft, 8 to 10 minutes.
Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to
low and cook, stirring often, for 5 minutes more. Add lentils and water
to the pot.
Bring to a simmer and cook, partially covered, until the lentils are
tender, about 45 minutes. Season with salt and pepper.
Meanwhile, wash escarole leaves, stack and cut crosswise into
1/2-inch-wide strips. When the lentils are tender, stir in the
escarole. Return the soup to a simmer; cook until the escarole is
tender, about 10 minutes. Ladle into bowls, sprinkle with Parmesan and
serve.
Nutritional Information Per Serving (1 cup each): Calories: 181, Fat: 4
g, Cholesterol: 4 mg, Carbohydrate: 27 g, Protein: 12 g, Fiber: 11 g,
Sodium: 264 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Very Lean Meat
Source: The
Eating Well Diabetes Cookbook
SNOW PEAS WITH WATER CHESTNUTS AND BAMBOO
SHOOTS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons peanut oil
- 1/2 cup diced onion
- 1/4 cup diced celery
- 2 cups trimmed fresh snow peas
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced bamboo shoots
- 1/2 cup low-fat, low-sodium chicken broth
- Fresh ground pepper and salt to taste
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the onion and celery
and stir-fry for 3 minutes.
Add the snow peas, water chestnuts, bamboo shoots, and broth. Cover and
steam 1-2 minutes.
Add the pepper and salt to taste. Snow peas should still be crisp and
bright green when served.
Nutritional Information Per Serving (1/2 cup): Calories: 51, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 41 mg, Carbohydrate: 7 g, Dietary Fiber: 2
g, Sugars: 4 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
CRAN-RAISIN CHUTNEY
~Shared by Mary S., Nashville, TN
Yield: 40 servings (1 tablespoon each)
INGREDIENTS
- 1 can (10 ounces) whole cranberries
- Peel of 1 lemon
- 1/4 cup raisins
- 1 teaspoon grated ginger
- 1 teaspoon dry mustard
- 1 tart green apple, peeled, cored, diced
- 1 onion, chopped
- 1/2 red, green, or yellow bell pepper, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 clove garlic, minced
DIRECTIONS
Combine all ingredients in a saucepan; simmer, stirring frequently,
until mixture thickens, about 1 hour. Cool and store in refrigerator
until ready to serve.
Nutritional Information Per Serving (1 tablespoon each): Calories: 24,
Fat: 0 g, Cholesterol: 0 mg, Sodium: 34 mg, Protein: 0.1 g,
Carbohydrate: 6 g Diabetic Exchanges: 1/2 Fruit
Source: 1,001
Recipes For People with Diabetes by Surrey Books
CORIANDER CHICKEN WITH ORANGE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup currants
- 7/8 cup unsweetened orange juice
- 1 tablespoon olive oil
- 4 large chicken thighs, skinned
- 1 large red onion, quartered and thickly sliced
- 4 whole garlic cloves, peeled
- 1 teaspoon coriander seeds, freshly crushed
- 2 medium red chili peppers, seeded and finely chopped
- 2 cinnamon sticks
- 1/3 cup whole blanched almonds
- 2 large oranges, peeled and white pith removed, roughly
chopped
- 1-1/4 cups chicken stock
- Sprigs of fresh mint, tied
DIRECTIONS
Soak the currants overnight in half the orange juice, or for at least 1
hour.
Preheat the oven to 400 degrees F. Heat the olive oil in a shallow,
non-stick casserole dish and saute the chicken for 2 minutes. Add the
onions, garlic and coriander. Cook until the onions are soft and
starting to brown.
Add the chili peppers, cinnamon sticks, almonds, currants, the
remaining orange juice, chopped oranges, chicken stock and mint.
Bring to a boil, then transfer the casserole to the oven. Cook
uncovered for 40 minutes. Discard the mint and cinnamon sticks and
serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 297,
Carbohydrate: 26 g, Protein: 18 g, Fiber: 4 g, Fat: 15 g, Cholesterol:
52 mg, Sodium: 238 mg Diabetic Exchanges: 1 Fruit, 1 Vegetable, 2-1/2
Lean Meat, 1-1/2 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
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PORTERHOUSE STEAK WITH ROASTED
GARLIC
~Shared by Jim D., WA
There’s nothing like a nice juicy Porterhouse Steak smothered in
roasted garlic with a hint of rosemary on top. This Tuscan style steak
fills the room with the aroma of fresh rosemary and garlic. Grilled or
broiled you can’t go wrong serving this delicious steak.
The porterhouse is one of the best cuts of meat you can find. In
Tuscany they use the Chianina breed of cattle which is an ancient breed
that is difficult to find in the US. This breed of cattle is probably
one of the oldest breeds in existence and originated in the west
central part of Italy. The name comes from the Chiana Valley in the
province of Tuscany.
To find a source for Chianina beef contact the American Chianina
Association or buy your steaks from another breed that is well aged and
around two inches thick. I like the Porterhouse Steak the best because
you get the strip steak side and the more tender fillet side. The best
of both words.
INGREDIENTS
2 porterhouse steaks, 1 and a half to 2 inches thick
1 whole garlic bulb
1 Tbls of fresh rosemary, chopped
1/4 cup of extra virgin olive oil
1 tsp of salt
1 tsp of freshly ground black pepper
PREPARATION
Pre-heat the oven to 400 degrees.
Peel away the loose skin from the garlic bulb Cut the top of the bulb
around a half inch down to expose the garlic. Place the garlic on a
small baking sheet and drizzle with olive oil. Sprinkle some of the
rosemary on top and cover with aluminum foil. Bake for around 30 to 35
minutes until garlic is soft. Squeeze the garlic out in a small bowl
and smash together with more olive oil and the remaining rosemary.
Prepare the grill or broiler. Cook the steaks around 20 minutes turning
once. Spread the steaks with the garlic rosemary mixture right before
serving.
Serve with a nice baked potato and some steamed vegetables.
Serves 2 people.
Source: Great
Chicago Italian Recipes
SIMPLE SHRIMP SCAMPI
~Shared by Maggie, TX
This recipe says it serves two. It seems rather
generous to me. I think it would serve three or four.
Except
at my house!
5 Tablespoons butter
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
4 cloves garlic
24 medium cooked shrimp, deveined, cleaned, shell removed (fresh or
frozen)
2 Tablespoons fresh lemon juice
½ Cup chicken broth or white wine
2 pinches salt
¼ teaspoon fresh pepper
1 lb linguini fini dry pasta noodles
2 Tablespoons butter
¼ cup fresh parsley, chopped
¼ Cup fresh chives chopped
1. Place butter and olive oil into a large 5 qt skillet or other large
pot over medium heat. Once melted and hot sauté onion for 3-5 minutes
until softened. Stir in garlic for 60 seconds then stir in shrimp.
Season with salt and pepper and cook 4-6 minutes or until pink and firm
and cooked through. Stir in lemon juice and chicken broth. Reduce heat
to low and set aside.
2. Cook pasta according to package directions, drain and stir into
shrimp. Stir in 2 Tablespoons butter, parsley and chives. Serve and
enjoy!
Source: Picky
Palate
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1, 2, 3 HAWAIIAN CHICKEN
1-1/2 pounds skinless, boneless chicken breasts
1 can (8 ounces) pineapple chunks, in their own juice
1 bottle honey barbecue sauce
Cut the chicken into bite-sized pieces. Place in a baking dish. Add the
pineapple chunks, reserving liquid, and approximately 1/4 to 1/2 of the
bottle of barbecue sauce. Once mixed, add the pineapple juice until you
reach the consistency you like. Bake at 350 degrees F for about one
hour or until chicken is cooked through.
CHEESY POTATO SOUP
This is simply Cream of Potato Soup with cheese added.
5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 cups cubed cheddar cheese
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, cheese, and sherry. Salt the soup
to taste. Cook the soup, stirring constantly, until the
cheese melts.
Add the cream. If the soup needs further thinning, add water.
Serve hot.
COCONUT-BLUEBERRY CHEESECAKE BARS
Prep: 30 minutes
Chill: 3 hours
Bake: 8 + 18 minutes
Ingredients
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cup blueberries
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking
pan; set aside.
2. For crust, in a small saucepan heat butter over medium heat until
the color of light brown sugar. Remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, coconut,
pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press
on bottom of prepared pan. Bake 8 to 10 minutes or until lightly
browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar
on medium until combined. Add eggs, brandy, and vanilla. Beat until
combined. Pour over hot crust. Sprinkle with blueberries.
5. Bake 18 to 20 minutes or until center appears set. Cool in pan on
rack. Cover and refrigerate. Cut into bars. Store, covered, in
refrigerator. Makes about 32 bars.
Nutrition Facts
Calories 136, Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat
(g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 46, Sodium (mg) 78,
Carbohydrate (g) 11, Total Sugar (g) 7, Fiber (g) 1, Protein (g) 2
SWEET & SOUR MEATBALLS OVER RICE (CP)
1 lb. ground beef
1 egg, slightly beaten
4 T. cornstarch, divided
1 tsp. salt
1/4 tsp. black pepper
1 T. dried chopped onion
1 T. vegetable oil
3 T. vinegar
1 (15 oz) can pineapple chunks in juice
1/2 C. sugar
1 T.soy sauce
1 large green bell pepper, cut into pieces
hot cooked rice
In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt,
pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet,
lightly brown meatballs in oil. Drain fat from skillet. Transfer
meatballs to Crock-Pot.
Stir together in a small bowl: vinegar, sugar, soy sauce, remaining
cornstarch, and green pepper. Pour over meatballs. Cover and cook on
LOW 6 to 8 hours or on HIGH 2 to 4 hours.
In the last 30 minutes of cooking stir in the can of pineapple. Serve
over hot cooked rice.
VANILLA FILLED CREAM PUFFS
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs
1) Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set.
2) Preheat oven to 425F.
3) In a large pot, bring water and butter to a rolling boil. Stir in
flour and salt until the mixture forms a ball.
4) Transfer the dough to a large mixing bowl. Using a wooden spoon or
stand mixer, beat in the eggs one at a time, mixing well after each.
5) Drop by tablespoonfuls onto an ungreased baking sheet.
6) Bake for 20 to 25 minutes in the preheated oven, until golden brown.
Centers should be dry.
7) When the shells are cool, either split and fill them with the
pudding mixture, or use a pastry bag to pipe the pudding into the
shells.
ANGEL HAIR PASTA WITH SCALLOPS
Prep & Cooking Time: 30 min.
Yield: 8 servings
Serving Size: 2.000 cup(s)
1 Tbsp mustard seeds
1/8 tsp black pepper
2 tsp olive oil
2 cloves garlic, minced
1/2 cup onion, diced
2 cups tomatoes, chopped
1 pound scallops
1 (16 ounce) box of angel hair pasta
1/4 cup low sodium, fat free chicken broth
Directions:
In a large saucepan over medium heat, saute mustard seeds. Stir, moving
seeds around to avoid burning the seeds. As they begin to crack or pop
reduce heat, add olive oil and onions and continue to saute while
stirring. Cook onions for a few minutes until tender and golden. Add
garlic and continue to stir and cook a few more minutes until garlic is
tender. Add tomatoes and chicken broth, simmer for 5 minutes. Rinse and
pat scallops dry with a paper towel. Add scallops to sauce and increase
heat to medium, cooking scallops for about 5 minutes in the sauce. In
another large pan bring water to a boil and cook pasta according to
package instructions until pasta is al dente. Drain and add pasta to
sauce. Cook an additional minute and stir pasta to coat with sauce.
Serve.
Nutrition Facts
Per 2.000 cup(s)
Total Calories: 161 Carbohydrates: 25.68 g
Total Fat: 2.35 g Protein: 9.15 g
Sat Fat: 0.29 g Fiber: 1.52 g
Cholesterol: 9 mg Sodium: 57 mg
Diabetic exchange: Starch: 2.500
Meat: 2.000
Fat: 0.250
Vegetable: 0.500
CRANBERRY CHICKEN
4 (5 ounce) skinless, boneless chicken breast halves
1/4 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking
dish by spraying with cooking spray.
Place chicken breasts into baking dish and sprinkle with cheese. Stir
together chicken soup and wine; pour over chicken. Sprinkle chicken
with stuffing mix and cranberries; drizzle butter over top.
Bake in preheated oven until chicken has reached an internal
temperature of 160 degrees F (70 degrees C), about 45 minutes.
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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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