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A
to Z
Recipes
September 8, 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 bet you think I'm going to go on and on
about our upcoming Las Vegas
Bling!, right? You have listened to me
ramble on about it for a year now. You already know I will be leaving
Saturday of next week for 2 weeks. And you have been duly warned of a
possible lapse in delivery of your newsletters from then until early
October, right? So I don't have to tell you all that stuff you already
know, right? So I won't. Right.
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 the link!
The current Monthly Theme topic is "Soup Season".
It ends on September 30th. 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. Please help fill up the recipe inbox with
all sorts of great recipes for this theme as well as regular issues.
I'm counting on you!
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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THE KNOTS PRAYER
~Shared by Treva, NC
Dear God:
Please untie the knots
that are in my mind,
my heart my life.
Remove the have nots,
the can nots and the do nots
that I have in my mind
Erase all the will nots,
might nots
that may find a home in my heart.
Release me from the could nots
would nots
that obstruct my life.
And most of all
Dear God;
I ask that you remove from my mind,
my heart and my life
All the “am nots”
that I have allowed to hold me back,
especially the thought,
that I am not good enough
~Author Known to God
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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Excellent, Inexpensive Cures... Who
Knew?
~Shared by Marilyn, OH
Eliminate Ear mites. All it takes is a few drops of Wesson
Corn Oil in your Cat's' or dog's ear... Massage it in, then clean with
a cotton ball. Repeat daily for 3 days. The Oil
soothes the cat’s skin, smothers the mites, and accelerates
Healing.
Kills Fleas instantly... Dawn Dishwashing Liquid Does the trick.
Add a few drops to your dog’s bath and shampoo the animal thoroughly.
Rinse well to avoid skin irritations. Good-bye Fleas.
Rainy Day cure for dog odor: Next time your dog comes in from the rain,
simply wipe down the animal with Bounce or any dryer sheet, instantly
making your dog smell springtime fresh.
Did you know that drinking two glasses of Gatorade can relieve headache
pain almost immediately - without the unpleasant side effects caused by
traditional pain relievers?
Did you Know that Colgate Toothpaste makes an excellent salve
for burns?
Before you head to the drugstore for a high-priced inhaler filled with
lots of mysterious chemicals, try chewing on a couple of curiously
strong Altoids peppermints. They’ll clear up your stuffed nose.
Achy Muscles from a bout of the flu? Mix together 1 tablespoon
horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes,
then apply it as a massage oil for instant relief of those aching
muscles.
Sore Throat? Just mix 1/4 cup vinegar with 1/4 cup honey and take 1
Tablespoon six times a day. The vinegar kills the
bacteria.
Cure Urinary tract infections with Alka-Seltzer. Just dissolve two
tablets in a glass of water and drink it at the onset of the symptoms.
Alka-Seltzer begins eliminating urinary tract Infections almost
instantly-even though the product has never been Advertised for this
use.
Honey ~ Remedy for skin blemishes... Cover the blemish with a
dab of honey and place a Band-Aid over it. Honey Kills the bacteria,
keeps the skin sterile, and speeds healing. Works Overnight.
Listerine Therapy for toenail fungus: Get rid of unsightly toenail
fungus by soaking your toes in Listerine Mouthwash. The
Powerful antiseptic leaves your toenails looking healthy again...
Balm for broken blisters... To disinfect a broken blister, dab on a few
drops of Listerine, a Powerful antiseptic.
Easy Eyeglass protection... To prevent the screws in eyeglasses from
loosening, apply a small drop of Maybelline Crystal Clear Nail Polish
to the threads of the screws before tightening them.
Cleaning Liquid that doubles as bug killer... If menacing
bees, wasps,
Hornets, or yellow jackets get in your home and you can't find the
Insecticide, try a spray of Formula 409. Insects
drop to the ground instantly.
Smart Splinter remover: Just pour a drop of Elmer's Glue-All over the
Splinter!
Let dry, and peel the dried glue off the skin. The splinter
sticks to the dried glue.
Hunt's Tomato Paste boil cure... Cover the boil with Hunt's Tomato
Paste as a Compress. The acids from the tomatoes soothe the pain and
bring the boil to a head.
Vinegar to heal bruises... Soak a cotton ball in white vinegar and
apply it to the bruise for 1 hour. The Vinegar reduces the
blueness and speeds up the healing process.
Quaker Oats for fast pain relief... it's not just for breakfast any
more! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl, warm in
the microwave for 1 minute, cool slightly, and apply the
mixture to your hands for soothing relief from arthritis pain.
If you share this with five people and only one of them doesn't know
About these, then it was worth it.
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: "Soup
Season"
In this month's theme
topic of "Soup Season"
we are looking for recipes for delicious homemade soup. In many parts
of the country, the weather (this will be posted in October) will
become less warm and even downright chilly. A big pot of soup warms the
kitchen and the heart! We eat soup year 'round here as it is easy to
prepare and leftovers are so good. 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
"Soup Season".
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: "Soup
Season".
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 "Soup
Season" has a deadline of
September 30, 2010,
and will be posted on October 10, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Soup
Season".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Living Long
~Shared by Brenda, AL
My friend Ida was slowly recovering from a heart attack. "Doctor," she
pleaded with her cardiologist, "you must keep me alive for the next two
years. I want to attend my first grandchild's bar mitzvah."
"We'll try," he replied compassionately.
In due course Ida gratefully attended the festive rite of passage.
Some time later she again spoke to her doctor. "My granddaughter is to
be married in 18 months. Please help me to be able to attend her
wedding."
"We'll do our best," he replied.
And my friend happily attended her granddaughter's wedding.
Ten years passed. Ida visited her cardiologist regularly and followed
his instructions religiously. One morning she called him. "Doctor," she
began, "I'm feeling fine, but I have another request to ask of you:
Remember how you saw me through to my grandson's bar mitzvah?"
"Yes."
"And later how you helped me attend my granddaughter's wedding?"
"Yes."
"Well, as you know I've just celebrated my 80th birthday. And I just
bought myself a new mattress."
"Yes?"
"It has a 20-year guarantee..."
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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Hi,
Mags!
Recently, I sent in a recipe for Chunky Vegetable Soup. I had
found it on a site for Sifto salt. Well, I hadn't tried it
yet, but I couldn't find a small can of diced tomatoes in the store, so
I just measured out what I needed and added it to the pot when called
for. The soup seemed to be much too thick, and so I decided,
what the heck, I would add the rest of the can of tomatoes and its
liquid. It came out fine and was a huge success!
Also, I could not find cannelloni beans in the store (didn't know
exactly what they look like!), and so I decided to use diced celery
instead. It saved the trouble of rinsing and draining the
beans, anyway. I don't really care for green beans, so I
decided to use celery in place of that, too: one and a half cups of
diced celery, in total. Marvelous results!!!
Mainly, though, I was worried that your readers might have a problem
making the soup, so I hastened to write and let you know about my
problem with the tomatoes. I used a 28-ounce can. I
don't know what that would be in non-metric terms. Everything
is marked this way here, as it has been for some years now, and I am
still trying to get used to it! (My sister-in-law was
delighted when she moved to Chicago from Toronto: no more guesswork
with the metric system!!)
Blessings,
Mary H., Montreal
Note from Maggie: The recipe has
been corrected on
our web site. That newsletter's link is here: http://www.a2zrecipes.net/080252010.html
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:
BLEU CHEESE MACARONI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add macaroni and
cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt,
pepper and bell peppers. Simmer until heated through. Stir in cream,
flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
PEANUT BUTTER COOKIE CANDY BARS
~Shared by Barb C., Chula Vista, CA
Cooking spray
Cookie dough crust:
1 pouch (1 lb. 1.5 oz) Betty Crocker peanut butter cookie mix
1 tbsp. water
3 tbsp. vegetable oil
1 egg
Nougat layer:
11/2 tbsp. water
1/3 cup light corn syrup
3 tbsp. butter
11/4 tsp. vanilla extract
3 tbsp. peanut butter
Dash salt
31/2 cups powdered sugar
Caramel layer:
1 bag (14 oz.) caramels, unwrapped
2 tbsp. water
11/2 cups dry-roasted unsalted peanuts
Topping:
1 bag (11.5 oz.) milk chocolate chips
Heat oven to 350 degrees. Spray bottom of 13-by-9-inch pan with cooking
spray. Make cookie dough as directed on pouch, adding water, vegetable
oil and egg.
Press dough into pan. Bake 12 to 15 minutes or until edges are light
golden brown. Cool to touch.
In large bowl, beat 11/2 tablespoons water, corn syrup, butter,
vanilla, peanut butter and salt with electric mixer on medium speed
until creamy.
Slowly add powdered sugar. When nougat is the consistency of dough,
press evenly over cookie crust. Set pan in refrigerator.
Melt caramels in a small sauce pan with 2 tablespoons water over low
heat. Once melted, stir in peanuts. Pour the mixture evenly over the
nougat layer. Cool in the refrigerator, about 15 minutes.
When the caramel mixture is firm, melt milk chocolate chips in an
uncovered small microwavable bowl on medium-high (70 percent) for 1
minute. Stir. Microwave for 20 additional seconds as needed, then stir.
Continue until melted and smooth. Once melted, pour evenly over caramel
layer. Cool completely until chocolate is set (bars can be refrigerated
to speed up the cooling process). Cut into bars. Store covered at room
temperature.
Makes 24 bars.
Note: This is the recipe that won Amy Wood a finalist award in the
nationwide Betty Crocker ''Bake Life Sweeter'' contest.
GREEN ONION SAUSAGE AND SHRIMP GRAVY
~Shared by Johnny, LA
Chef John Besh's "My
New Orleans: The Cookbook" includes this recipe is
the chapter on Mardi Gras. "In south Louisiana, any sauce is
called gravy, " he writes. "Serve this gravy over biscuits with oeufs
au plat, and you've really got something."
Makes 6-8 servings
1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
½ green bell pepper, diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup basic chicken stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped
Melt the bacon fat in a large heavy-bottomed pan over high
heat, then add the pork sausage and cook, breaking
up the meat with the back of a wooden spoon, until it is
browned, 12-15 minutes. Add the onions and cook,
stirring often with the spoon, until the onions are deep
brown, about another 15 minutes.
Reduce the heat to medium, then sprinkle the flour into the
pan, stirring to mix it into the sausage and onions. Cook for
about 2 minutes. Season the shrimp with salt and pepper and add them to
the pan, stirring and tossing them with a spatula. Sauté
until they turn pink, about 3 minutes. Remove the shrimp from
the pan and set aside while you continue making the sauce.
Add the bell pepper, garlic, pepper
flakes, allspice, Worcestershire,
tomatoes, and chicken stock to the pan, stirring
well. Increase heat and bring the sauce to a boil. Reduce the heat to
low and cook for 15 minutes. Add the thyme, green
onions, and shrimp and cook for another 5 minutes. Season
with salt and pepper.
OEUFS AU PLAT
Makes 1 or 2 servings
2 teaspoons softened butter
2 eggs
2 pinches salt
Rub a room-temperature 9-inch skillet with the butter. Place the
skillet on the burner without turning it on. Crack the eggs into the
skillet on opposite sides of the pan from each other.
Turn the heat on to medium-low and cook the eggs until the whites have
coagulated and turned opaque. Season the eggs with salt and serve with Green
Onion Sausage and Shrimp Gravy.
Source: NOLA
BANANA BREAD PUDDING
~Shared by Treva, NC
1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 & 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Put the raisins in the rum or liqueur, and warm briefly in the
microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in
1/2 teaspoon cinnamon and mix well. Cube the loaf of bread, put it in a
bowl with the milk and allow to stand for an hour. Meanwhile, in a
separate bowl, beat together the eggs, sugar, vanilla, and remaining
spices. Mash the bananas and combine all ingredients together. Turn out
into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325
degrees for 70-75 minutes or until edges are golden and toothpick
inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:
1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar
Saute sliced banana in butter over high heat for 2 minutes, add sugar
and liqueur and remove from heat. Stir well and serve over banana
pudding. Top with whipped cream.
CHICKEN-STUFFED SHELLS WITH SHERRY SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
4 ounces button mushrooms, sliced
2 ounces shiitake mushrooms, thinly sliced
1/4 cup dry sherry
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 cup chicken broth
1 cup ricotta cheese
1/4 cup shredded Gruyere cheese
1 (8 ounce) package jumbo pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup milk
1/4 cup shredded Gruyere cheese
3 tablespoons grated Parmesan cheese
In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil.
Introduce button and shiitake mushrooms and cook, stirring constantly 2
minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms
are soft and liquid has reduced by half. Remove mushrooms with slotted
spoon; set aside. Reserve mushroom sherry liquid; set aside.
In same skillet, still over medium-high heat, heat 1 tablespoon olive
oil. Place chicken breasts and garlic in pan and brown chicken on both
sides. Sprinkle with the thyme, pour in the chicken broth, lower the
heat and cover. Simmer until chicken is cooked through and no longer
pink, 10 minutes. Remove chicken from broth and let cool. Reserve
broth; set aside.
Shred cooled chicken with two forks or by pulsing in a food processor.
In large bowl, stir together shredded chicken, ricotta, 1/4 cup
Gruyere, and mushroom mixture until well combined.
Combine reserved chicken broth and reserved sherry-mushroom liquid to
equal 1/2 cup. Skim off any oil that rises to the top.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking
dish. In a small saucepan, melt butter over medium heat. Dump in flour
all at once and stir quickly with whisk to make a roux. Add 1/4 cup
sherry and reserved broth/mushroom liquid a little at a time, whisking
constantly until smooth. Sprinkle in salt and pepper, reduce heat to
low, and stir constantly until thickened. Slowly whisk in milk and 1/4
cup Gruyere until completely incorporated and smooth.
Stuff each pasta shell with about 2 tablespoons chicken mixture and
place shells closely packed in a single layer in prepared baking dish.
Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30
minutes, or until heated through and bubbly. Serve immediately.
CHOCOLATE-PEANUT BUTTER CARAMEL BARS
~Shared by Barb C., Chula Vista, CA
Cooking spray
Brownie layer:
1 pkg. Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
Peanut butter layer:
3 cups powdered sugar
1 cup creamy peanut butter
2 tbsp. butter or margarine, softened
1/4 cup water
3/4 cup salted peanuts, coarsely chopped
Caramel-chocolate layer:
1 bag (14 oz.) caramels, unwrapped
3 tbsp. water
1 bag (11.5 oz.) milk chocolate chips
Heat oven to 350 degrees. Spray bottom only of 13-by-9-inch pan with
cooking spray.
Stir brownie mix, water, oil and eggs in medium bowl until well
blended. Spread in pan. Bake 28-30 minutes or until toothpick inserted
2 inches from side of pan comes out clean. Cool completely, about 1
hour.
In a medium bowl, combine powdered sugar, peanut butter, butter and
water; mix well (if necessary, add additional water 1 teaspoon at a
time until mixture is smooth).
Drop spoonfuls of peanut butter mixture over cooled brownie layer;
spread evenly. Sprinkle with peanuts; refrigerate while making caramel
layer.
Heat caramels and water in 1-quart saucepan over medium heat; stir
frequently until caramels are melted. Pour caramel mixture over chopped
peanuts; spread evenly. Refrigerate for 30 minutes or until caramel is
set.
Melt milk chocolate chips in an uncovered microwavable bowl on
medium-high (70 percent) for 1 minute. Stir. Microwave for 20
additional seconds as needed, then stir. Continue until melted and
smooth. Once melted, pour evenly over caramel layer and gently spread.
Refrigerate 1 hour or until chocolate is set before cutting.
Makes 24 bars.
Note: This is another of Amy Wood's creations.
MEAN BEANS
~Shared by Johnny, LA
Makes 10 servings
1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 cans (each 16 ounces) pork and beans
1 cup dark brown sugar
½ cup barbecue sauce
Salt and black pepper to taste
In a large, heavy pot (preferably cast iron), fry the bacon until
slightly crisp. Add the onions and garlic, and cook, stirring often,
until soft and golden, 5 to 6 minutes. Add the lemon juice and stir for
1 minute. Add the pork and beans, brown sugar and barbecue sauce.
Season with salt and pepper. Simmer, stirring occasionally, for about 1
hour. Or, you can bake them in a 250-degree oven for about 1 hour.
AMARILLO CORN MUFFINS
~Shared by Treva, NC
Active Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
8 ounces Monterey Jack cheese with jalapeño peppers
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, slightly beaten
1 cup buttermilk
3 tablespoons vegetable oil
1/4 cup unsalted pumpkin seeds
PREPARATION
1. Heat oven to 400°F. Grease 12 regular (2 1/2-inch) muffin cups.
2. Shred half the cheese. Reserve 1/4 cup for garnish. Finely dice
remaining cheese.
3. In a large bowl mix flour, cornmeal, sugar, baking powder, baking
soda and salt. Add eggs, buttermilk, oil and grated and diced cheese.
Stir just until dry ingredients are moistened (do not overmix).
4. Spoon batter into prepared muffin cups. Sprinkle with reserved
cheese and pumpkin seeds.5. Bake 15 minutes or until muffins are golden
brown and top springs back when pressed. Serve warm.
Nutrition Facts
Yield 12 muffins
Amount Per Serving Calories 220 Total Fat 11g Saturated Fat NA
Cholesterol 56mg Sodium 364mg Total Carbohydrates 22g Dietary Fiber NA
Protein 9g
Source: Woman's Day, June 4, 1996
BEAR'S BREAKFAST BURRITOS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (22 oz) pkg. frozen hash brown patties
15 eggs
2 T. chili powder
2 T. garlic salt
1 T. ground cumin
1/2 lb. uncooked chorizo or bulk spicy pork sausage
6 jalapeno peppers, seeded and minced
1 large green pepper chopped
1 red pepper chopped
1 onion chopped
1 bunch green onions chopped
3 C. salsa
1 (28 oz) pkg. tortilla shells
4 C. Monterey Jack Cheese
sour cream, optional
Cook hash browns according to package directions; crumble and keep
warm. Meanwhile in a large bowl whisk the eggs, chili powder,
garlic and onion. Set aside. In a large skillet
cook the chorizo, peppers and onion over medium heat until meat is no
longer pink; drain. Add reserved egg mixture; cook and stir
over medium heat until eggs are set. Stir in salsa.
Spoon 1/2 C. hash browns and 1/2 C. egg mixture off center on each
tortilla, sprinkle with 1/3 C. cheese. Fold sides and ends
over filling and roll up. Wrap each burrito in waxed paper
and foil. Serve warm with sour cream if desired.
Cool remaining burritos to room temperature; freeze up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place
burritos 2" apart on an ungreased baking sheet. Bake
uncovered at 350 for 50-55 minutes or until heated through.
ORIGINAL KFC COATING SECRET
~Shared by Barb C., Chula Vista, CA
Ingredients
2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand
2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil (optional, but makes a huge difference in
taste)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix, preferably Bisquick brand (self-rising flour can be
substituted, but won't taste as good)
Instructions
Blend all of the Kentucky Fried Chicken ingredients for the coating in
a blender.
The fried chicken coating is enough for a whole chicken, cut up. Soak
the chicken pieces in buttermilk for at least one hour in the
refrigerator. Remove chicken from buttermilk and roll in the chicken
coating mixture above. Let chicken sit at room temperature while
waiting for the oil to get hot.
Deep fry if possible for the most authentic copy of the original
Kentucky Fried Chicken recipe. If that is not possible, use a cast iron
skillet. Do not crowd the chicken when placing into the skillet. Use
lard or shortening if you really want that original Kentucky Fried
Chicken taste. If you're making this chicken recipe, chances are you
weren't looking for low-fat, healthy recipes. ;)
Brown the chicken in the skillet on high heat. Then turn down the heat
and cover the pan. Cook until the fried chicken is done, about 30
minutes. During the last 5 or 10 minutes, uncover the pan and turn up
the heat. This will crisp up the fried chicken. Be careful not to burn
the chicken during this last step.
Remove the fried chicken and drain on paper towels. Serve while still
hot.
Additional Tips
Of course, the tomato soup and Italian dressing mixes weren't available
when Colonel Sanders developed his secret original Kentucky fried
chicken recipe. But using these saves a cook from buying lots of spices
that will only be used for this Kentucky fried chicken recipe. Plus, it
makes it much easier. And you will be surprised at how closely it
tastes like the original Kentucky Fried Chicken. Keep in mind that the
original Kentucky fried chicken recipe seemed to change slightly in the
80s. The Kentucky fried chicken recipe clone here is attempting to
replicate the original Colonel Sanders recipe that was first developed
by Colonel Sanders himself.
Feel free to experiment with this KFC original recipe clone. To keep
the closest approximation to the original Kentucky fried chicken
recipe, the most important ingredients to include are paprika, Italian
dressing mix, and dried chervil.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CHOCOLATE SCOTCHEROOS
~Shared by Johnny, LA
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and
bring to a rolling boil. Remove from heat, and stir in peanut butter.
Mix in the cereal until evenly coated. Press the mixture into the
prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch
chips, stirring occasionally until smooth and well blended. Be careful
not to overcook. Spread over the top of the bars. Chill until set and
cut into bars.
For an 11 x 13 pan, use a 12 oz box of Special K and 1 1/2 cups of each
sugar, peanut butter and Karo syrup. Then double the chips for the
topping.
APPLEBEE'S DEADLY CHOCOLATE SIN
(A COPY CAT RECIPE)
~Shared by Treva, NC
A decadent chocolate cake drizzled with raspberry coulis.
Cake
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 eggs, room temperature
4 egg yolks, room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons cornstarch
Raspberry Coulis
One 10-ounce package frozen raspberries in heavy syrup, thawed
Garnish
1 pint fresh raspberries
12 sprigs fresh mint
12 triangular cookies or chocolate pieces
Special Equipment
Twelve 4-ounce ovenproof ramekins
1. Do ahead: Make the raspberry coulis. Process the thawed berries in a
blender and strain through a fine mesh strainer to remove the seeds.
Refrigerate until needed.
2. Butter the bottom and sides of each ramekin and set them aside on a
baking sheet.
3. Make a double boiler and add the semisweet and bitter chocolates,
butter, and vanilla. Stir until melted. Keep the flame low so the
butter and chocolate melt slowly--if the pan is too hot, the butter
will separate into oil and the chocolate will taste burnt.
4. In a large mixing bowl, combine the eggs, egg yolks, and sugar. Beat
at high speed until thickened and increased in volume, about 5 to 7
minutes. Reduce the speed to low and slowly incorporate the cornstarch,
one tablespoon at a time, then turn the mixer back up to high and
continue to beat until soft peaks form, about 5 minutes.
5. Preheat the oven to 275*F.
6. Gently fold the chocolate into the beaten eggs, using a rubber
spatula, until well blended. Spoon the mixture into each of the
prepared ramekins and bake for 10 minutes. Let cool when finished
baking. Cover and refrigerate until ready to serve.
7. To serve: Dip a dinner knife in hot water and run it around the
sides of each ramekin and invert it onto a serving dish--gently remove
the ramekin from the plate and spoon the raspberry coulis around the
cake. Garnish with the fresh raspberries and a mint sprig, or cookies
and chocolate pieces if you prefer.
Serves 12
NAVAJO TACOS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4-1/2 cups all purpose flour
2 tbsp. instant nonfat dry milk powder
1 tbsp. baking powder
1 tsp. salt
1-1/2 cups warm water
Vegetable oil
Topping:
3 cups shredded lettuce
2 lg. tomatoes, chopped
1 sm. onion, finely chopped
Chili Topping:
1 cup dried pinto beans
5-1/2 cups water
1-1/2 lb. uncooked turkey, ground
1 tbsp. vegetable oil
1-1/2 to 2 tbsp. chili powder
2 cups shredded processed American cheese
Combine first 4 ingredients in a mixing bowl, and blend thoroughly.
Gradually add water, stirring to form a stiff dough. Turn dough out
onto a floured surface; knead 5 minutes or until elastic. Divide dough
into 8 equal portions; let rest 10 minutes. Roll each portion into a
circle about 8 inches in diameter and 1/8 inch thick.
Fry dough rounds, one at a time, in 1 inch hot oil (400 to 450 F) about
1 minute on each side or until puffed and golden brown. Drain rounds on
paper towels. Keep warm while frying remaining dough.
Spoon an equal amount of Chili Topping on each piece of fry bread. Top
with lettuce, tomatoes, and onion. Serve immediately. Yield: 8 servings.
CHILI TOPPING: Sort and wash beans; place in a Dutch oven. Cover with
water 2 inches above beans; let soak overnight. Drain beans. Add 5 1/2
cups water, and bring to a boil; reduce heat and simmer, uncovered, 45
minutes to 1 hour or until beans are tender. Drain beans, reserving 1/4
cup cooking liquid; set aside.
Saute turkey in hot oil in a large skillet over medium heat and until
pink colour disappears. Add beans, reserved cooking liquid, and chili
powder; cook 2 to 3 minutes or until beans are thoroughly heated. Add
cheese; stir until melted. Yield: 5 1/2 cups.
Source: Southern Living Cookbook
CROCKPOT CHICKEN DRUMSTICKS
~Shared by Barb C., Chula Vista, CA
3 1/2 pounds chicken drumsticks, skin removed
1/2 cup soy sauce
1/4 cup packed brown sugar
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
Place drumsticks in a slow cooker. In a medium bowl, stir together soy
sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
Cover, and cook on Low heat 8 hours.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
SUE'S SALISBURY STEAK
~Shared by Johnny, LA
1 1/2 lbs. ground beef
1/2 C. minced onion
1 clove garlic minced
1 1/2 T. butter
Saute onions and garlic in butter until translucent and set aside. Mix
beef in bowl with:
2 eggs
4 oz. bread crumbs
2 T. fresh chopped parsley
Add cooled onion mixture.
Form mixture into 6 patties and saute in pan with 1 T. butter until
golden brown on both sides. Set aside in a casserole dish. Patties
should still be pink inside.
Add 1 lb. sliced mushrooms to pan and quickly saute about 4 minutes.
Set aside.
Melt 2 T. butter in pan and add 3 T. flour. Cook 1 minute and whisk in
1 1/2 C. beef broth. Add mushrooms and pour over patties in casserole.
Bake at 350°F. for 30 minutes.
Serves 6
BUTTER PECAN CHEESECAKE
~Shared by Treva, NC
1/3 c. melted butter
1 & 1/2 c. crushed vanilla wafers
1/3 c. sugar
1/2 c. chopped pecans
CAKE:
3 (8 oz.) cream cheese, softened
1 & 1/2 c. sugar
3 eggs
1 tsp. Praline Liquor (opt.)
2 c. sour cream
1 tbsp. vanilla
1 c. chopped pecans
Garnish: 1 c. toasted pecan halves (8 to 10 min.) 350 degrees, stir
occasionally
CRUST: Mix butter, wafer crumbs, sugar and pecans. Press into bottom
and slightly up sides of 9 inch springform pan.
CAKE: Mix cream cheese and sugar. Add eggs, one at a time, beating well
after each addition. Add sour cream, vanilla and optional liquor. Stir
in pecans. Pour into springform pan and bake 10 minutes at 450 degrees
in preheated oven. Reduce temperature to 300 degrees and bake 50
minutes more. Turn off oven, open door slightly and let sit in oven for
1 hour.
Remove from oven, garnish by placing pecan halves around outer edge of
cake. Chill and eat when cold. Freezes well for 2 to 3 months. Defrost
in refrigerator if possible.
Serves 12 to 14.
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BANANA-KIWI SALAD
~Shared by Treva, NC
Put away any preconceived notions of Grandma's fruit salad. This
unusual combination of tropical fruit in a savory shallot vinaigrette
will have you dreaming of the tropics.
4 serving
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)
Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a
medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat.
Serve sprinkled with cashews.
Nutrition
Per serving : 170 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg
Cholesterol; 30 g Carbohydrates; 3 g Protein; 5 g Fiber; 151 mg Sodium;
544 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 fruit, 1 fat
Tip: To toast nuts & seeds on the stovetop: Toast in a small
dry skillet over medium-low heat, stirring constantly, until fragrant
and lightly browned, 3 to 5 minutes.
Kiwifruit is high in antioxidant vitamin C and a good source of fiber,
vitamin E and potassium.
It is fat free, sodium free and cholesterol free.
Little known Facts
Did you know kiwifruit could also be used as a natural meat tenderizer?
That's because kiwifruit contains an enzyme called Actinidin. Just cut
in half and rub kiwifruit over the meat, or peel and mash with a fork
then spread it on the surface of the meat and let stand for 10 to 15
minutes or longer. The enzyme Actinidin also breaks down protein in
dairy products. That's why when kiwifruit is combined with low fat ice
cream, yogurt, or sour cream, it's best to serve and eat it right away.
Source: EatingWell, February/March 2006
EASY CLAM LINGUINE
~Shared by Maggie, TX
Preparation Time: 10 minutes
Cook Time: 15 minutes
Linguine with clam sauce is one of our favorite fast and easy classics.
Don't underestimate the flavor of this simple sauce.
Ingredients:
1 box Dreamfields Linguine
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
2 cans (6 1/2-ounces each) minced clams, undrained
Salt
Crushed red pepper flakes
Chopped parsley (optional)
Directions:
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Add garlic;
cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn
off heat; stir in clams. Drain pasta. Add to skillet with clam mixture,
toss gently. Season to taste with salt and red pepper flakes. Garnish
with chopped parsley, if desired. Serve immediately.
Makes 6 main dish servings.
Nutrition information per serving (1/6 of recipe): 312 calories; 21 g
protein; 9 g digestible carbohydrates*; 4 g total fat; 0.4 g saturated
fat; 33 mg cholesterol; 99 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 49 g
carbohydrate.
Source: Dreamfields Pasta
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LEMON-LOVER'S SCALLOPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1 large egg, beaten
- 1 tablespoon water
- 2 tablespoons lemon juice, divided
- 1/2 cup Italian-flavored bread crumbs
- 1-1/2 pounds sea scallops
DIRECTIONS
Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet
with nonstick cooking spray.
In a shallow dish, combine the egg, water, and 1 tablespoon lemon
juice; mix well. Place the bread crumbs in another shallow dish.
Dip each scallop in the egg mixture, then in the bread crumbs, coating
completely.
Place the scallops on the baking sheet; lightly coat the tops with
nonstick cooking spray and drizzle with the remaining 1 tablespoon
lemon juice. Bake for 15 to 20 minutes, or until golden, turning once
during cooking.
Nutritional Information Per Serving (4 servings): Calories: 172, Fat: 3
g, Cholesterol: 98 mg, Sodium: 461 mg, Carbohydrate: 11 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SWEET AND SPICY PORK STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 8 ounces pork, fat trimmed, cubed
- 1 carrot, peeled and thinly sliced
- 2 potatoes, unpeeled, diced
- 1 small onion, diced
- 1 cup diced celery
- 2 cups shredded green cabbage
Sauce Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
DIRECTIONS
Spray large saucepan with cooking spray; add pork and cook over
medium-high heat, stirring frequently, until meat is browned. Add
carrot and potatoes; cook 5 minutes, stirring often. Add onion, celery,
and cabbage; cook 5 minutes or until potato is tender.
Combine cornstarch and water in small bowl, whisking until cornstarch
is dissolved. Add soy sauce, ketchup, and brown sugar; mix well.
Pour sauce over stir-fry and toss to coat. Reduce heat to low and
simmer for 10 minutes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 243,
Fat: 5.3 g, Cholesterol: 26.5 mg, Sodium: 781 mg, Protein: 16.2 g,
Carbohydrate: 33.7 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
ROASTED BABY EGGPLANT AND TOMATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 baby eggplant, stalks trimmed
- 8 small plum tomatoes, pierced once
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
DIRECTIONS
Preheat the oven to 375 degrees F. Cut the baby eggplants into quarters
lengthwise. Put them into an open ovenproof dish with the tomatoes and
drizzle them with the balsamic vinegar. Season, then roast in the oven
for 1 hour.
Nutritional Information Per Serving (1/4 of recipe): Calories: 56,
Carbohydrate: 13 g, Protein: 2 g, Fiber: 2 g, Fat: 1 g, Cholesterol: 0
mg, Sodium: 14 mg
Diabetic Exchanges: 2 Vegetable
Source: Great
Healthy Food - Diabetes by Azmina Govindji
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WARM ZUCCHINI SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1/2 cup canned chickpeas (garbanzo beans), rinsed and
drained
- Salt and freshly ground black pepper to taste
- 3/4 pound zucchini (about 3 cups)
- Several Romaine lettuce leaves, washed
DIRECTIONS
Mix lemon juice and crushed garlic together. Add oil and whisk
thoroughly. Add chickpeas, salt, and pepper.
Slice zucchini into 1/2-inch rounds. Blanch by bring a pot half filled
with water to a boil and add zucchini.
Let water come back to a boil and simmer for 1-2 minutes. Drain and
toss in the dressing. Or, microwave on high for 2 minutes and toss with
dressing.
Serve on a bed of lettuce leaves.
Nutritional Information Per Serving (1/2 of recipe): Calories: 156,
Fat: 7 g, Cholesterol: 0 mg, Sodium: 69 mg, Carbohydrate: 18
g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
Source: Mix
'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
SPICY SEARED SCALLOP SALAD
~Shared by Maggie, TX
2 tablespoons vegetable oil
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 pound fresh sea scallops
Vinaigrette:
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Pinch of cayenne
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil
For salad:
Mixed greens
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips
Rinse sea scallops and pat dry with a towel. In a small bowl, mix
together the cayenne, black pepper and garlic salt. Gently roll the
scallops in the spices. Heat a nonstick skillet over medium high heat
until very hot. Pour in the oil and heat until it just begins to smoke.
Carefully place each scallop in the pan with scallops flat side down.
Cook for 2 minutes per side, flipping them once. In a small bowl whisk
together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and
garlic. Slowly whisk in the olive oil in a stream.
Combine the mixed greens and bell peppers in a large bowl. When the
scallops are done, toss the dressing with the greens. Serve the
scallops on top of the dressed greens.
Serves 2.
Tip of the day.
To prepare scallops, remove the tough little piece on the side of the
shellfish. This is what holds the scallop to the shell. It doesn't
soften as it cooks.
Source: Food Network
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TRIPLE CHOCOLATE BOOMCHUNKAS
2 sticks of butter
9 ounces bittersweet chocolate
2 eggs
¾ cup white sugar
¾ cup dark brown sugar
1 ½ cups all-purpose flour
½ cup cocoa
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ½ cup old fashioned rolled oats
1 cup semisweet chocolate morsels
1 cup coarsely chopped pecans
1 cup dried cherries
Preheat oven to 350°. Line a baking sheet with parchment or use a
silicone mat.
Place the butter and bittersweet chocolate chunks into a medium sized
microwave-safe bowl and microwave on level 7 for 2 minutes. Remove the
bowl from the microwave and stir the butter and chocolate until they
emulsify and come together. Add the brown and white sugars and stir
well to combine. Add the eggs and stir well to combine.
Sift together the flour, cocoa, baking soda, salt, and cinnamon. Add
the butter/chocolate mixture to this and stir well to combine. Add the
semisweet chocolate morsels, pecans, oats, and cherries. Stir to
combine.
Using an ice cream scoop place 6 mounds of dough on the prepared cookie
sheet. Each mound should have about 1/3 cup of dough. Using the palm of
your hand flatten the mounds out so that they are about 1/2” to ¾”
thick and a circle shape. Bake for about 12 minutes in convection oven,
15 minutes in a standard oven. Adjust cook times for your own oven.
Source: Adapted
from Baking: From My Home To Yours by Dorie Greenspan
STUFFED CHICKEN BREASTS SUPREME
4 whole chicken breasts (about 12 oz. each)
1 (6 oz.) pkg. process Gruyere cheese, shredded
1/4 lb. salami, chopped
1/2 c. chopped green onions
1 egg
1 (2 3/8 oz.) pkg. seasoned coating mix for chicken
1/4 c. (1/2 stick) butter or margarine
1/4 c. flour
2 c. milk
1. Halve chicken breasts; remove skin, if you wish, then cut meat in 1
piece from bones. Place each chicken breast between 2 sheets of wax
paper and pound with a wooden mallet to thin.
2. Combine 1 cup of the cheese, salami and green onions in small bowl.
Place about 1/4 cup of cheese filling in the center of each chicken
breast. Roll up tightly and fasten with a pick.
3. Beat egg in a shallow dish; place seasoned coating mix on wax paper.
Dip stuffed breasts in egg; roll in seasoned coating mix, place in
single layer in greased baking dish.
4. Bake in hot oven, 400 degrees, 40 minutes or until golden brown.
5. While chicken is baking, make cheese sauce. Melt butter or margarine
in a medium size saucepan. Stir in flour, cook, stirring constantly,
just until bubbly. Stir in milk; continue cooking and stirring until
sauce thickens and bubbles 1 minute; stir in remaining cheese until
melted. Serve with chicken.
Makes 8 servings.
GRILLED STEAK AND CHEESE SANDWICH
Offer hearty grilled steak and cheese sandwiches instead of burgers at
your next cookout. Or try the variation with grilled chicken.
Makes 6 servings.
Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 14 minutes
INGREDIENTS
1/2 cup olive oil
1/4 cup red wine vinegar
4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
1 teaspoon McCormick® Italian Seasoning
1 pound boneless beef sirloin steak
6 Kaiser or other crusty rolls
6 slices provolone or Swiss cheese
6 lettuce leaves
1 medium tomato, cut into 6 slices
1 small red onion, thinly sliced
DIRECTIONS
1. Mix oil, vinegar, Steak Seasoning and Italian seasoning in small
bowl. Reserve 1/3 cup for brushing on rolls. Place steak in large
resealable plastic bag or glass dish. Add remaining marinade; toss to
coat.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from
marinade. Discard any remaining marinade.
3. Grill over medium heat 6 to 7 minutes per side or until desired
doneness. Split rolls in half. Brush with reserved marinade. Toast
rolls on the grill, open-side down, about 30 seconds.
4. Slice steak into thin slices. Serve steak slices on toasted rolls
topped with cheese, lettuce, tomato and red onion.
Tips
Grilled Chicken and Cheese Sandwich: Prepare as directed,
using white wine vinegar, McCormick® Grill Mates® Montreal Chicken
Seasoning and 1 pound boneless skinless chicken breast halves.
NUTRITION INFORMATION
Per serving
Calories: 557
Fat: 33 g
Carbohydrates: 35 g
Cholesterol: 57 mg
Sodium: 1045 mg
Fiber: 2 g
Protein: 30 g
Source: McCormick
BACON LOVER'S BREAKFAST QUICHE
Active Time: 10 Minutes
Total Time: 1 Hour
Yield: 4 servings
We adore bacon and eggs in our house and I came up with a way to
combine them in a tasty one dish meal with some added zip.
INGREDIENTS
1 pound bacon
4 ounces diced green chiles
1/3 cup sliced green onions
1 cup shredded monterey jack cheese
1 1/2 cups milk
1 cup all-purpose baking mix (like Bisquick)
6 ounces sour cream
3 eggs
1 salt and pepper to taste
Note: A small amount of chopped cilantro can be added for extra flavor
DIRECTIONS
Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish.
Top with onion, chilies and cheese. Put rest in blender for 1 minute.
Pour into pan. Bake at 350F until tests done with knife (35-45 min).
Source: http://www.cooking.com
SUE'S HONEY ISLAND JAMBALAYA
This is the most delicious Jambalaya I've ever tasted! You'll love it!
2 lbs Italian/green onion sausage (crumbled)-- Saute in large pan.
3 packs frozen chopped seasoning (bell pepper, onion, celery)
Brown the above together and skim off any excess grease. Season to
taste with garlic powder, "Tony Chachere" or other full-bodied
seasoning, and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3" above seasoning/meat
mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish,
turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large
your pot is.
Cover and cook on "hi" for 15 minutes or so; then turn down and cool,
stirring occasionally until tender!
CREAM OF ARTICHOKE SOUP
3 Tbs. butter
1 shallot, finely chopped
2 Tbs. flour
4 cups chicken stock
2 lbs. artichoke bottoms, drained if using canned, thawed if using
frozen
1 cup half-and-half cream or milk
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan over moderate heat and saute the
chopped shallot for 2 minutes. Add the flour and cook 3 minutes,
stirring frequently. Add the chicken stock and bring to a boil,
stirring frequently. Chop the artichoke bottoms coarsely and puree them
in an electric blender or food processor, adding a little of the
chicken stock if necessary. Add the artichoke puree to the soup and
stir. Season with salt and pepper. Serve hot or chilled.
Serves 4 to 6.
BACON-WRAPPED PINEAPPLE
1 pineapple, peeled, cored and cut into half-inch chunks, about 40
chunks
1 lb. sliced lean bacon, about 20 slices
Cut bacon strips in half making 2 equal size pieces, about 4 inches
each. Wrap each half-strip of bacon around a pineapple chunks, pierce
with with a toothpick and place on a baking sheet. Bake until the bacon
is crispy, about 15-20 minutes.
Yields: 6-8 servings.
Source: Rachael Ray
Show, aired January 16, 2007
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A to Z Readers' Family-Owned
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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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