|
A
to Z
Recipes
September 12, 2010
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. It's hot. I'm tired. We're excited about
meeting many a2z'ers on the 21st in Las
Vegas. So, you see... there's nothing new
happening in my neck of the woods!
While on our vacation (September 18th through October 2nd) we will be
checking in on 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 in-box 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 Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
|
|
|
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.
|
|
|
~Shared by Mary H., Montreal, Canada
You can do as much as you think you can,
But you’ll never accomplish more;
If you’re afraid of yourself, young man,
There’s little for you in store.
For failure comes from the inside first,
It’s there if we only knew it,
And you can win, though you face the worst,
If you feel that you’re going to do it.
~Edgar A. Guest
Buy 1 Colgate Wisp 16 count item get 1 free
at drugstore.com. While supplies last.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Maybe. . .
~Shared by Jim D., WA
Maybe . . . we were supposed to meet the wrong people before meeting
the right one so that, when we finally meet the right person, we will
know how to be grateful for that gift.
Maybe . . . when the door of happiness closes, another opens; but,
often times, we look so long at the closed door that we don’t even see
the new one which has been opened for us.
Maybe . . . it is true that we don’t know what we have until we lose
it, but it is also true that we don’t know what we have been missing
until it arrives.
Maybe . . . the happiest of people don’t necessarily have the best of
everything; they just make the most of everything that comes along
their way.
Maybe . . . the brightest future will always be based on a forgotten
past; after all, you can’t go on successfully in life until you let go
of your past mistakes, failures and heartaches.
Maybe . . . you should dream what you want to dream; go where you want
to go, be what you want to be, because you have only one life and one
chance to do all the things you dream of, and want to do.
Maybe . . . there are moments in life when you miss someone — a parent,
a spouse, a friend, a child — so much that you just want to pick them
from your dreams and hug them for real, so that once they are around
you appreciate them more.
Maybe . . . the best kind of friend is the kind you can sit on a porch
and swing with, never say a word, and then walk away feeling like it
was the best conversation you’ve ever had.
Maybe . . . you should always try to put yourself in others’ shoes. If
you feel that something could hurt you, it probably will hurt the other
person, too.
Maybe . . . you should do something nice for someone every single day,
even if it is simply to leave them alone.
Maybe . . . giving someone all your love is never an assurance that
they will love you back. Don’t expect love in return; just wait for it
to grow in their heart; but, if it doesn't’t, be content that it grew
in
yours.
Maybe . . . happiness waits for all those who cry, all those who hurt,
all those who have searched, and all those who have tried, for only
they can appreciate the importance of all the people who have touched
their lives.
Maybe . . . you shouldn’t go for looks; they can deceive; don’t go for
wealth; even that fades away. Go for someone who makes you smile,
because it takes only a smile to make a dark day seem bright. Find the
one that makes your heart smile.
Maybe . . . you should hope for enough happiness to make you sweet,
enough trials to make you strong, enough sorrow to keep you human, and
enough hope to make you happy
Maybe . . . you should try to live your life to the fullest because
when you were born, you were crying and everyone around you was smiling
but when you die, you can be the one who is smiling and everyone around
you crying.
Maybe . . . you could share this message to those people who mean
something to you, to those who have touched your life, to those who can
and do make you smile when you really need it, to those who make you
see the brighter side of things when you are really down, and to all
those whom you want to know that you appreciate them and their
friendship.
And if you don’t, don’t worry; nothing bad will happen to you.
~ Author Unknown
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!
|
|
|
When NOT to use
Canola Oil
~Shared by Marilyn, OH
Be sure to use ONLY vegetable oil to prepare/season an iron skillet or
Dutch oven.
Do NOT use Canola, as it causes discoloration and an unpleasant taste.
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!
|
|
|
Monthly Theme, Recipe Submissions |
|
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.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having trouble using the
method above for placing your vote?
Vote for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Costume Party
~Shared by Brenda, AL
The last thing my friend Christy was prepared for was an invitation to
a costume party. Eight and a half months pregnant, she was in no shape
for any conventional costume. Still, she wanted to go, so she painted a
big yellow circle on an extra-extra-large white T-shirt, dug a pair of
red devil horns out of her kids' Halloween junk pile ... and went as a
deviled egg.
God And Lawn Care
~Shared by Treva, NC
GOD:
Frank, you know all about gardens and nature. What in the world is
going on down there on the planet? What happened to the dandelions,
violets, milkweeds and stuff I started eons ago? I
had a perfect no-maintenance garden plan. Those plants grow in any type
of soil, withstand drought and multiply with abandon. The nectar from
the long-lasting blossoms attracts butterflies, honey bees and flocks
of songbirds. I expected to see a vast garden of colors by now. But,
all I see are these green rectangles.
St. FRANCIS:
It's the tribes that settled there, Lord. The Suburbanites. They
started calling your flowers 'weeds' and went to great lengths to kill
them and replace them with grass.
GOD:
Grass? But, it's so boring. It's not colorful. It doesn't attract
butterflies, birds and bees; only grubs and sod worms. It's sensitive
to temperatures. Do these Suburbanites really want all that grass
growing there?
ST. FRANCIS:
Apparently so, Lord. They go to great pains to grow it and keep it
green. They begin each spring by fertilizing grass and poisoning any
other plant that crops up in the lawn.
GOD:
The spring rains and warm weather probably make grass grow really fast.
That must make the Suburbanites happy.
ST. FRANCIS:
Apparently not, Lord. As soon as it grows a little, they cut
it-sometimes twice a week.
GOD:
They cut it? Do they then bale it like hay?
ST. FRANCIS:
Not exactly, Lord. Most of them rake it up and put it in bags.
GOD:
They bag it? Why? Is it a cash crop? Do they sell it?
ST. FRANCIS:
No, Sir, just the opposite. They pay to throw it away.
GOD:
Now, let me get this straight. They fertilize grass so it will grow.
And, when it does grow, they cut it off and pay to throw it away?
ST. FRANCIS:
Yes, Sir.
GOD:
These Suburbanites must be relieved in the summer when we cut back on
the rain and turn up the heat. That surely slows the growth and saves
them a lot of work.
ST. FRANCIS:
You aren't going to believe this, Lord. When the grass stops growing so
fast, they drag out hoses and pay more money to water it, so they can
continue to mow it and pay to get rid of it.
GOD:
What nonsense. At least they kept some of the trees. That was a sheer
stroke of genius, if I do say so myself. The trees grow leaves in the
spring to provide beauty and shade in the summer. In the autumn, they
fall to the ground and form a natural blanket to keep moisture in the
soil and protect the trees and bushes. It's a natural cycle of life.
ST. FRANCIS:
You better sit down, Lord. The Suburbanites have drawn a new circle. As
soon as the leaves fall, they rake them into great piles and pay to
have them hauled away.
GOD:
No!? What do they do to protect the shrub and tree roots in the winter
to keep the soil moist and loose?
ST. FRANCIS:
After throwing away the leaves, they go out and buy something which
they call mulch. They haul it home and spread it around in place of the
leaves.
GOD:
And where do they get this mulch?
ST. FRANCIS:
They cut down trees and grind them up to make the mulch.
GOD:
Enough! I don't want to think about this anymore. St. Catherine, you're
in charge of the arts. What movie have you scheduled for us tonight?
ST. CATHERINE:
'Dumb and Dumber', Lord. It's a story about....
GOD:
Never mind, I think I just heard the whole story from St. Francis.
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!
|
|
|
Recipe Reviews, Reader Comments |
|
Recipe:
Date Cake
Originally shared by: Pam,
Swanton, OH
Reviewer: Jean M., OH
Date posted: February 8,
2009
I hunted through my recipes the other day
for a date cake and
found this one. The only changes I made was to add 1/2 cup raisins to
the date mixture and 1/2 tsp cinnamon and 1/4 tsp nutmeg to the batter.
Also I used plain sugar.
It made a delicious moist cake that filled my bundt pan. By following
directions, it came out of the pan with a beautiful shape! I began
eating it before it was entirely cold. Absolutely just what I had been
needing !!!!
Next morning, I only had a 1/2 cake left, as my son-in-law had come
home from a trip and I guess he liked it also. There was an empty milk
bottle in the sink !!
Guess Pam's mother had a good thing !! Thanks, Pam !!
Jean M., OH
DATE CAKE
~Shared by Pam, Swanton, OH
This one is from my mom, Martha Juanita Minnick Edwards and she served
it on Holidays and special occasions.
8 ounces pitted dates
2 teaspoons baking soda
2 teaspoons vanilla
3 cups flour
1 1/2 cups xylitol or Splenda (or 2 scant cups of sugar)
2 teaspoons baking powder
1 teaspoon salt
2/3 cup Crisco or oil
2 eggs- room temperature
Put dates into 2 cups of boiling water. Bring to boil. Put into blender
and blend put back into pan and bring to a roiling boil. Remove from
heat. Add soda and vanilla set aside to cool
In the meantime, sift and measure the flour. Add the xylitol or Splenda
(sugar) and baking powder. Add salt and mix. Add the Crisco and mix
well. Add the date mixture with one cup of cold water that you rinsed
the pan with, and add 2 room temperature eggs. Put into greased and
floured tube pan and bake for 45 min.
Let cool for an hour before removing from tube pan. Keep covered.
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
FRENCH APPLE PIE/CAKE
~Shared by Marilyn, Canton, OH
This dessert is perfect for a fall celebration or family dinner. I love
the contrast between the crunchy pecan streusel, the tender and spicy
apples, and the slightly crunchy 'crust'.
6 cups sliced and peeled tart apples
1 tsp. cinnamon
1/4 tsp. cardamom
3/4 cup milk
2 Tbsp. butter, melted
3 eggs
3/4 cup sugar
3/4 cup baking mix
5 Tbsp. cold butter
1 cup baking mix
1/2 cup chopped pecans
1/3 cup brown sugar
Preheat oven to 325 degrees. Grease a 10" pie plate and set aside. I n
large bowl, combine apples, cinnamon and cardamom and toss to coat.
Place in prepared pie plate.
In medium bowl, combine milk, 2 Tbsp. softened butter, eggs, sugar and
1/2 cup baking mix. Beat with wire whisk just until smooth
and pour over apples.
In small bowl, combine 5 Tbsp. cold butter, 1 cup baking mix, pecans
and brown sugar until crumbly; sprinkle over pie.
Bake at 325 degrees for 55-65 minutes until knife inserted in center
comes out clean.
Cool 5-10 minutes before serving.
Yield - 8 servings
REFRIGERATOR DILL PICKLE SLICES
~Shared by Treva, NC
Refrigerator Dill Pickle Slices get their “zestiness” from mustard
seed, garlic and crushed red pepper.
Makes 4 pint jars.
Prep Time: 1 hour
Cook Time: 0 minutes
2 & 1/2 pounds pickling cucumbers (4 to 5 inches long)
1 teaspoon McCormick® Turmeric, Ground
2 quarts boiling water
2 tablespoons McCormick® Dill Seed, divided
4 teaspoons McCormick® Dill Weed, divided
4 teaspoons McCormick® Mustard Seed, divided
1 teaspoon McCormick® Garlic, Minced, divided
1/2 teaspoon McCormick® Red Pepper, Crushed, divided
3 1/2 cups distilled white vinegar (5% acidity)
2 tablespoons non-iodized salt
2 tablespoons sugar
1. Wash cucumbers well with cold water. Trim blossom ends and cut
lengthwise into 1/4-inch thick slices (4 inches long). Place slices in
large bowl with turmeric. Pour boiling water over cucumbers; stir well.
Let stand at room temperature 3 hours; drain. Rinse and drain again.
2. Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and
mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red
pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack
cucumber slices vertically into jars.
3. Mix remaining ingredients in medium saucepan. Bring to boil on
medium-high heat, stirring to dissolve salt and sugar. Ladle over
cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids
and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 7 to 10 days to
redistribute seasonings and blend flavors. Store in refrigerator up to
2 months.
Tip: For a milder pickle, omit the crushed red pepper and/or minced
garlic.
SPICY CHICKEN ALFREDO
~Shared by Luanne, FL
This sounds complicated and it really isn't. I subbed half &
half for the heavy cream and it worked just fine. Helps with the
calories and so does using whole wheat spaghetti.
Ingredients:
2 tablespoons butter or margarine
1 teaspoon minced garlic
12 ounces boneless, skinless, chicken breasts, cubed
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon white pepper Pinch ground red pepper
1/3 cup chopped green onions
1 cup heavy or whipping cream
12 ounces dried thin spaghetti, cooked according to package
directions
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese
1/4 teaspoon onion powder
Directions:
1. Melt butter in large skillet over medium-high heat. Add garlic and
cook 30 seconds. Stir in chicken, salt, thyme, onion powder, sage, and
peppers; cook until lightly browned, about 3 minutes. Stir in green
onions; cook 1 minute more. Gradually add cream. Increase heat to high
and boil until slightly thickened, about 2 minutes.
2. Combine chicken mixture, hot pasta, and parsley in serving bowl;
toss to mix. Serve with Parmesan cheese.
Makes 4
RED SNAPPER PARMIGIANA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Serves 4
4-4 oz. Red Snapper Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
Lemon Wedges
Combine the Chablis, salt, thyme, and black pepper in a heavy-duty,
sealable plastic bag. Add the fish. Seal the bag and let stand,
refrigerated, for about 30 minutes, turning the bag occasionally.
Remove the fish from the bag and reserve. Discard the marinade.
Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh
heavy-duty, sealable plastic bag. Add the fish fillets, then seal the
bag and shake to thoroughly coat the fillets with the flour mixture.
Spray a large, non-stick skillet with cooking oil. Add a small amount
of olive oil to the skillet. Place over medium heat until hot. Sauté
the fish fillets until the fish flakes easily when tested with a fork,
usually about 6 minutes on each side. Serve warm with lemon wedges.
BATTER-FRIED CHICKEN
~Shared by Johnny, LA
Makes 4 servings
1 cup all-purpose flour
1 teaspoon baking powder
1 ¼ teaspoon salt
¾ teaspoon cayenne
1 egg, beaten
1 cup whole milk
1 fryer, 3 ½ to 4 pounds, cut into serving pieces
Vegetable oil
Combine the flour, baking powder, salt, cayenne, egg and milk in a
large shallow bowl. Whisk to blend. Dip the chicken in the batter,
coating evenly and shaking off any excess.
Heat about 1 inch of vegetable oil in a large, heavy skillet to 360
degrees. Add the chicken and brown evenly on both sides. Reduce the
heat slightly, cover the skillet and fry until the chicken is tender
and golden brown, turning once, about 12 minutes per side.
Drain on paper towels.
Source: Cooking The 4th On The Bayou With Marcelle
CELERY ROOT AND POTATO MASH WITH HORSERADISH
~Shared by Linda H., Rosharon, TX
Serves: 5 cups
2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch
cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil
Place the celery root and potatoes in a medium saucepan and cover with
cold water; add a teaspoon of salt. Bring to boil over medium heat and
simmer for 15 to 20 minutes, until the celery root and potatoes are
very tender. Drain the water from the vegetables and pass them through
a food mill or a ricer into a large mixing bowl. Stir in the cream,
butter, and horseradish until the cream is absorbed and the mixture is
smooth. Season with kosher salt and pepper and garnish with chopped
chives. Drizzle with a healthy dose of olive oil and serve.
Source: Tyler Florence and Joann Cianciulli
SWEET & SOUR MEATBALLS
~Shared by Jim D., WA
A favorite party snack!
6 servings
INGREDIENTS:
1 1/2 lb Ground beef (10% fat)
2/3 cups Cracker crumbs
1/3 cup Onion; minced
1 Egg
1 1/2 tsp. Salt
1/4 tsp. Ginger
1/4 cup Milk
1 tbl. Shortening
2 tbl. Corn starch
1/2 cup Brown sugar; packed
1 can Pineapple tidbits; 13.5 oz drained (reserve syrup)
1/3 cup Vinegar
1 tbl. Soy sauce
1/3 cup Green bell pepper; chopped
1 tsp. cayenne {Optional}
PREPARATION:
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape
mixture by rounded tablespoonfuls into balls. Melt shortening in large
skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour
fat from skillet.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and
soy sauce until smooth. Poor into skillet; cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir 1
minute. Add meatballs, pineapple tidbits and green pepper; heat through.
Serve with wooden toothpicks
Source: The
Gutsy Gourmet
SPANISH POTATO OMELET
~Shared by Marilyn, Canton, OH
There's nothing too fancy about this rustic Spanish style omelet, just
lots of hearty goodness from crispy fried potatoes and onions. Chopped
tomatoes and green onions lend even more flavor and color.
1/2 cup olive oil
1/2 pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and
coarsely chopped
2 green onions, chopped
In a large frying pan or skillet, heat olive oil over medium-high heat.
Sprinkle potatoes lightly with salt and pepper. Cook until golden brown
and crisp. Once the potatoes are golden, stir in the onions. Cook,
stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan
and stir gently to combine.
Reduce heat to low and cook until eggs begin to brown on the bottom.
Loosen bottom of omelet with a spatula, invert a large plate over the
pan, and carefully turn the omelet out onto it. Slide the omelet back
into pan with the uncooked side down. Cook until eggs are set.
Garnish omelet with tomato and green onion. Serve warm and a
light sprinkle of shredded cheese. .
Yield - Serves 6
BLUEBERRY OATMEAL BREAKFAST CAKE
~Shared by Treva, NC
1 & 1/3 cups (325 ml) all-purpose flour
3/4 cups (180 ml) quick-cooking oats
1/3 cup (75 ml) sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
3/4 cup (175 ml) milk
1/4 cup (60 ml) vegetable oil
1 egg
1 cup frozen blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch round
baking pan; set aside. In a medium mixing bowl, combine flour, oats,
sugar, baking powder and salt.
In a 1-cup measure, stir milk, oil and egg; pour all at once into flour
mixture. Stir just until moistened (batter will be lumpy). Fold in
blueberries; spoon batter into prepared pan. Bake until cake is golden
and pulls away from sides of pan, about 20 to 25 minutes. Cool on a
rack, 5 to 10 minutes. Serve warm.
Serves 8.
SHRIMP TCHEFUNCTE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Rice Pilaf:
4 tablespoons butter
3 cups converted rice
1 medium onion, medium dice
6 cups chicken stock
Heat a 5 quart saucepan, then add butter and melt. Add onions and rice.
Brown rice and onion on high heat, stirring constantly. Add the chicken
stock, bring to a boil and stir. Reduce heat to low and let simmer,
cover and cook for approximately 20 minutes. Check for firmness,
uncover and let sit for 10 minutes.
Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing the meuniere sauce: In a large sauté pan combine the lemons,
hot sauce, Worcestershire sauce and whipping cream. Blend with a wire
whisk over medium heat, stirring constantly, for 3-4 minutes. As you
stir, press gently on the lemon quarters to slowly release the juices.
Slowly add the butter by pinching off a little bit at a time and
squeezing it through your fingers into the sauce pan, stirring
constantly (this is called mounting the butter). As you add the last of
the butter, remove from heat and continue to stir. Taste, then season
with salt and pepper. Strain through a fine strainer. The sauce is now
ready to serve; cover and keep warm.
Sautéed Shrimp:
3 cups white button mushrooms (or mix/substitute crimini or shiitake
mushrooms if you like)
60 medium shrimp
Salt and freshly ground black pepper
3 cups chopped green onions (scallions)
6 tablespoons butter
Wash shrimp in cold water and season with salt and pepper. Melt the
butter in a medium sauté pan, then add shrimp, green onions and
mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly
until shrimp just turn pink. When ready to serve, add the meunière
sauce and heat through -- do not overcook the shrimp! To serve: Place
the rice in a ring mold or cup (a shallow coffee cup will work fine).
Invert the cup over the corner of the plate and lift slowly. Spoon
Shrimp Tchefuncte around 3/4 of the rice.
Yield: 6 servings
RICE DRESSING
~Shared by Johnny, LA
Makes about 10 servings
4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)
In a small, heavy skillet, combine 2 tablespoons of the oil and the
flour over medium heat and cook, stirring constantly, to make a dark
brown roux.
In a large, heavy skillet, cook the ground pork in the remaining 2
tablespoons oil until all pink in the meat has disappeared. Add the
onion, bell pepper and celery. Cook, stirring often, until the
vegetables are tender, about five minutes.
In the meantime, put the gizzards in a medium-size saucepan with enough
water (about 3 cups) to cover. Boil until tender. Drain the gizzards
and reserve the stock. Grind the gizzards in a meat grinder or food
processor. Add this to the pork mixture along with the roux and mix
well. Add the reserved stock, season with salt and cayenne, and cook
over medium-low heat, stirring occasionally, for 1 hour. Immediately
before serving, add the rice and mix well. Adjust the seasoning. Add
the parsley and green onion and serve warm.
Source: Cooking The 4th On The Bayou With Marcelle
HERBED BRUSCHETTA
~Shared by Jim D., WA
4 slices crusty Italian bread, cut 1/2" thick
olive oil cooking spray
2 garlic cloves, peeled and cut in half
freshly ground pepper
chopped fresh basil and oregano
Toast or grill the bread slices until lightly browned on both sides.
Remove from heat and lightly coat with cooking spray. Rub with the cut
garlic; top with pepper and chopped herbs. Again, spray with cooking
spray. Cut in half and serve warm.
JEANNE ROBERTSON'S 7-UP POUND CAKE
~Shared bu Julia, TX
1 cup butter or margarine
1/2 cup shortening
3 cups sugar
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract*
5 eggs
3 cups all-purpose flour
7 fluid ounces 7-Up (Can use diet)
In a large bowl, place butter, shortening, and sugar. Beat until it is
fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add
in all of the eggs and beat again until blended in. Add in
all of your flour and then seven up. Mix until smooth and creamy. Pour
into greased and floured tube pan (Jeanne just uses Baker’s Joy to
spray on her pan to make this easier). Bake at 300 for one hour, or
until toothpick inserted in center comes out clean. Jeanne says to let
it sit for thirty minutes before turning out. I let mine sit for ten
because that is just what I’m used to but I’ll give thirty a try next
time!
Glaze
1-1/2 cups confectioner’s sugar
2 tablespoons milk
1/4 tsp lemon extract
Combine all and stir until smooth. Add more milk if too thick, more
confectioner’s sugar if too thin. Pour over cooled cake.
*Y’all saw how I do this in my Peanut butter pie tutorial. I just give
a pour and leave it to God decide how much vanilla goes in there!
**I added the glaze but the original recipe didn’t have it on there. If
you make these to freeze, don’t glaze them first, wait til you thaw ‘em!
Source: Jeanne
Robertson
MARTHA WASHINGTON CANDY
~Shared by Marilyn, Canton, OH
2 1/2 cups powdered sugar
1 (7 oz) package coconut
1 can Eagle brand condensed milk
3 cups pecan pieces
1 tsp vanilla
1 stick butter, softened
1 (12 oz) package chocolate chips
1/2 block paraffin
Mix first five ingredients with spoon in large bowl. Add 1 stick very
soft butter. Mix with hands. Chill until very firm. Then roll in balls
size of walnuts. Melt chocolate chips and paraffin together; dip balls
in mixture and place on waxed paper to cool.
THE MELTING POT GREEN GODDESS DIP
Copycat
~Shared by Treva, NC
From Chef Tom: "The Melting Pot is a great restaurant to go to with a
group of friends or a special date. The bill can get pretty
steep though... I like to create these dishes at home when I'm inviting
guests over. More money in my pocket is always a good
thing! This dip goes great with broccoli, cauliflower,
carrots, celery, or zucchini."
8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
In a microwave-safe container, microwave cream cheese and milk for 2 to
4 minutes, whisking after each minute, until cream cheese melts and
mixture is smooth. Stir in sour cream, onion, parsley and chives.
Refrigerate until cold.
Source: The Secret Recipe Blog
AMBROSIA CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut
Preheat oven to 350 F. Grease (or lightly spray with cooking spray)
bottoms only of two 8- or 9-inch round pans.
Beat cake mix, water, oil and egg whites in large bowl on low speed 30
seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire
whisk). Pour into pans.
Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or
until toothpick inserted in center comes out clean. (Decrease bake time
by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes;
remove from pans. Cool completely, about 1 hour.
Fill layers with Orange-Coconut Filling. Frost side and top of cake
with frosting. Sprinkle coconut over top. Store loosely covered.
Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut
Mix sugar and cornstarch in small microwavable bowl. Gradually stir in
water. Stir in orange peel and orange juice. Microwave uncovered on
High about 1 minute or until mixture thickens and boils; stir.
Microwave 30 seconds longer, stirring every 15 seconds. Stir in
coconut; cool.
High Altitude (3500-6500 ft): Do not use 8½ rounds. Bake 9½ rounds
25-30 min. For filling, increase first microwave time to 1 min 30 sec,
second microwave time to 1 min.
Makes 16 servings
ROCK'S HAMBURGERS
~Shared by Johnny, LA
Makes 4 servings
¾ pound ground sirloin
¼ pound ground chuck
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 American cheese slices (optional)
4 hamburger buns
Sliced tomatoes
Lettuce leaves
Combine the sirloin, chuck, salt and pepper, and divide into four equal
portions. Shape into patties about three-fourths of an inch thick. Heat
a nonstick griddle or cast-iron skillet over high heat. Add the
patties, then reduce to medium-high heat. Cook for about 5 minutes. Do
not smash the patties with a spatula, as this will force out all of the
juices. Flip and cook for about 3 to 4 minutes, or until cooked through.
If you're using the cheese, top each patty with a slice. Then transfer
to the buns. Dress with tomatoes and lettuce. Of course, you can spread
the buns with mayonnaise and/or mustard, according to personal taste.
Source: Cooking The 4th On The Bayou With Marcelle
IMPERIAL RICE
(Cuban Chicken and Rice) - Arroz Imperial
~Shared by Linda H., Rosharon, TX
2 large chicken breasts (skinned and deboned)
1 cup rice
1 can tomato paste (4 oz)
1/2 cup Parmesan cheese (grated)
1/2 cup bell pepper (diced)
1/2 cup white onion (diced)
1/4 cup green peas
6 tablespoons mayonnaise
3 garlic cloves (minced)
Olive oil
Dash of salt
Dash of red pepper
Wash chicken breasts and add to a large pot, adding water until the
chicken is completely covered. Bring to a boil, then
simmer. Add minced garlic clove, and cook uncovered until the
chicken is cooked.
Remove chicken, and save the broth in the pot. Shred the
chicken into large chunks using two forks, then set aside.
Add a few tablespoons of olive oil to a saucepan over low
heat. Add the diced bell pepper and onion, saute until the
onion is translucent. Add the tomato paste and chicken,
bringing mixture to a boil. Reduce heat and simmer uncovered
for 10 minutes. Add peas, and cook uncovered for 5
minutes. Mix in a dash of salt and red pepper, remove from
heat and set aside.
Add cup of rice to the chicken broth mixture, and one teaspoon of
ground annatto seed or achiote paste (for color). Cover pot
and cook for about 15-20 minutes until the rice absorbs most of the
broth. Add mayonnaise to the cooked rice, mixing
well.
Preheat oven to 350°F. Spread half of your rice mixture to
the bottom of a glass baking dish. Add the shredded chicken
on top of the rice, creating a layer. Add the remaining rice
mixture to the top of the chicken, pressing down with a spatula to make
everything firm and even. Sprinkle the parmesan cheese on top
of the last layer. Bake in oven for 10-15 minutes, remove
before cheese starts to brown.
Optional: Add a thin layer of mayo to the top layer of rice after
removing from oven. It sounds unusual, but it's an extremely
popular way for Cubans to enjoy this dish.
CORN CAKES
~Shared by Larry J., Spring Hill, TN
2 eggs
1 1/4 cups corn (if you don’t have fresh, just use a whole can)
1 cup flour
2 1/2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
Diced peppers, fresh herbs, and/or chopped onions (optional)
Beat the eggs, and stir the corn in. Add any peppers, onions, and
herbs, if you wish. In a separate bowl, sift together all the dry
ingredients. Add them to the corn mixture, and stir. The batter will be
very thick, almost more like a dough.
Heat some oil in a skillet over medium-high to high heat. Once it’s
hot, drop the batter by spoonfuls into the oil. I used a mini ice cream
scoop, which makes tablespoon-sized balls, and that worked great.
Flatten the cakes a bit with a fork. When the bottoms are browned, flip
the cakes and brown the other side. Drain on paper towels. This recipe
made two batches.
These corn cakes were so good! I used as little oil as possible, but if
you were deep-frying them, you could make them bite-sized and they
would cook quickly and make great appetizers. I guarantee they’ll
disappear from the plate as fast as you can fry them!
CHOCOLATE COVERED OREO COOKIES
~Shared by Treva, NC
One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)
Take cookies and place them in a food processor and process until fine.
Add cream cheese and process until combined. Roll into small
balls and freeze for 15-20 minutes. Slowly melt chocolate chips or milk
chocolate. Using a toothpick dip each ball into the chocolate and place
on a cookie sheet until cooled completely. Store tightly closed.
SPIRAL OMELET SUPREME
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 oz. cream cheese softened
3/4 C. milk
1/4 C. plus 2 T. grated Parmesan cheese, divided
2 T. all purpose flour
12 eggs
1 large green pepper chopped
1 C. sliced fresh mushrooms
1 small onion chopped
2 t. canola oil
1 1/2 C. shredded mozzarella cheese
1 plum tomato seeded and chopped
1 1/4 t. Italian seasoning divided
Line the bottom and sides of a greased 15x10 baking pan with parchment
paper; grease the paper and set aside.
In a small bowl beat cream cheese and milk until smooth. Beat
in 1/4 C. Parmesan cheese and flour until blended. In a large
bowl, beat eggs, add cream cheese mixture and mix well. Pour
into prepared pan.
Bake at 375 for 20-25 minutes or until set. Meanwhile in a
large skillet, saute the pepper, mushrooms, and onion in oil until
crisp tender. Keep warm.
Turn omelet onto a work surface, peel off parchment paper.
Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t.
Italian seasoning. Roll up jelly roll style, starting with
the short side. Place on a serving platter.
Sprinkle with remaining Parmesan cheese and Italian seasoning.
MAMA'S ICE CREAM
~Shared by Johnny, LA
Makes about 1 quart
6 eggs, beaten
4 cups milk
1 cup sugar
1 tablespoon vanilla extract
2 cups chopped fruit, such as peaches, strawberries, or bananas
Combine the eggs, milk, sugar and vanilla in a saucepan over medium-low
heat. Stirring constantly, cook until the mixture thickens enough to
coat the back of a spoon. Remove from heat. Chill in the refrigerator
for about 2 hours.
Remove from the refrigerator and add the fruit. Freeze in an ice cream
freezer, according to manufacturer's directions.
Source: Cooking The 4th On The Bayou With Marcelle
HERSHEY'S CAKE
~Shared by Linda H., Rosharon, TX
8 Hershey Bars
1- 5½ oz. can Hershey syrup
1 cup sugar
4 eggs, separated
¼ tsp. Salt
¼ tsp. Soda
1 C. buttermilk
1 tsp vanilla
2¼ C. flour
1 C. Crisco
Melt candy and chocolate syrup together. Cream Crisco and
sugar; add chocolate mixture. Add beaten egg yolks.
Add dry ingredients alternately with buttermilk. Add
vanilla. Fold in stiffly beaten egg whites. Place
in greased and floured tube or Bundt pan. Bake at 300 degrees
for 1½ hours.
SUNDAY-BEST GARLIC ROAST BEEF
~Shared by Jim D., WA
Look for a top sirloin roast that has a thick, substantial fat cap
still attached. The rendered fat will help to keep the roast moist.
When making the jus, taste the reduced broth before adding any of the
accumulated meat juices from the roast. The meat juices are well
seasoned and may make the jus too salty. A heavy-duty roasting pan with
a dark or nonstick finish or a broiler pan is a must for this recipe.
Serves 6 to 8
Beef
8 large cloves garlic , unpeeled
1 top sirloin roast (4-pound), with some fat intact
Garlic-Salt Rub
3 large cloves garlic , minced
1 teaspoon dried thyme
1/2 teaspoon table salt
Garlic Paste
12 large cloves garlic , peeled, cloves cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
1/2 teaspoon table salt
1/2 cup olive oil
Ground black pepper
Jus
1 1/2 cups low-sodium beef broth
1 1/2 cups low-sodium chicken broth
1. For the beef: Toast unpeeled garlic cloves in small skillet over
medium-high heat, tossing frequently, until spotty brown, about 8
minutes. Set garlic aside. When cool enough to handle, peel cloves and
cut into 1/4-inch slivers.
2. Using paring knife, make 1-inch-deep slits all over roast. Insert
toasted garlic into slits.
3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together
in small bowl. Rub all over roast. Place roast on large plate and
refrigerate, uncovered, at least 4 hours or preferably overnight.
4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves,
salt, and oil in small saucepan over medium-high heat until bubbles
start to rise to surface. Reduce heat to low and cook until garlic is
soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard
herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon
garlic oil until paste forms. Cover and refrigerate paste until ready
to use. Cover and reserve garlic oil.
5. Adjust oven rack to middle position, place nonstick roasting pan or
broiler pan bottom on rack, and heat oven to 450 degrees. Using paper
towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons
reserved garlic oil and season with pepper. Transfer meat, fat side
down, to preheated pan and roast, turning as needed until browned on
all sides, 10 to 15 minutes.
6. Reduce oven temperature to 300 degrees. Remove roasting pan from
oven. Turn roast fat side up and, using spatula, coat top with garlic
paste. Return meat to oven and roast until internal temperature reaches
125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer
roast to cutting board, cover loosely with foil, and let rest for 20
minutes.
7. For the jus: Drain excess fat from roasting pan and place pan over
high heat. Add broths and bring to boil, using wooden spoon to scrape
browned bits from bottom of pan. Simmer, stirring occasionally, until
reduced to 2 cups, about 5 minutes. Add accumulated juices from roast
and cook 1 minute. Pour through fine-mesh strainer. Slice roast
crosswise against grain into 1/4-inch slices. Serve with jus.
Source: CooksCountry.com
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
BARBECUED MEATBALLS
~Shared by Treva, NC
These tender, pork and beef meatballs have just the right amount of
zip, thanks to the tangy sauce.
1 egg, beaten
1 cup crisp rice cereal, crushed, divided
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
SAUCE:
1/4 cup packed brown sugar
3 tablespoons ketchup
1 teaspoon prepared mustard
1/8 teaspoon ground nutmeg
Directions: In a large bowl, combine the egg, 3/4 cup cereal, onion,
salt and pepper. Crumble beef over mixture and mix well.
For sauce, in a small bowl, combine the remaining ingredients. Add 2
tablespoons sauce to meat mixture; mix well. Shape into 1-1/2-in.
balls.
Place meatballs on a rack coated with cooking spray in a shallow baking
pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake,
uncovered, at 400° for 20-25 minutes or until no longer pink; drain.
Yield: 1-1/2 dozen.
Nutrition Facts One serving: 1 meatball
Calories: 74 Fat: 3 g Saturated Fat: 1 g Cholesterol: 28 mg Sodium: 131
mg Carbohydrate: 5 g Fiber: 0 g Protein: 5 g
Diabetic Exchange:1 meat, 1/2 fat
ULTIMATE TURKEY BURGER WITH CARAMELIZED
ONIONS AND BLUE CHEESE
~Shared by Maggie, TX
Ingredients
1 tablespoon unsalted butter
1 large Vidalia onion, thinly sliced
1 package (20.8 ounces) ground turkey
1/2 cup part-skim ricotta cheese
1-3/4 teaspoons Worcestershire sauce
1-3/4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup crumbled blue cheese
2 tablespoons light mayonnaise
4 whole-grain white hamburger buns
4 romaine lettuce leaves
Directions
1. Melt butter in a large skillet over medium-high heat. Add onion;
cook for 15 minutes or until well browned; set aside.
2. In a large bowl, combine turkey, ricotta, Worcestershire sauce,
mustard, salt and pepper. Stir until well combined. Form into 4
equal-size patties and flatten.
3. Heat oil in a large nonstick skillet over medium heat. Cook burgers
about 5 minutes per side, then partially cover, reduce heat to medium
and cook another 5 minutes or until instant-read thermometer registers
160 degrees F.
4. While burgers are cooking, stir together blue cheese and mayonnaise
in a small bowl. Place burgers on buns and top each with some of the
onions, 1 tablespoon blue cheese sauce and a lettuce leaf.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 425
Total Fat (g) 17
Cholesterol (mg) 85
Sodium (mg) 716
Carbohydrate (g) 28
Fiber (g) 4
Protein (g) 46
Source: Family Circle Magazine
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CINNAMON APPLE FLAT BREAD
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 pound frozen bread dough, thawed
- 1/4 cup peach all-fruit spread
- 4 medium apples, cored, peeled, and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet
with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15"
rectangle. With your fingertips, gently spread the dough to cover the
pan, and push it up to the edges of the pan, forming a rim. If the
dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced
apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the
apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack.
Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1
g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary
Fiber: 2 g, Sugars: 11 g, Protein: 3 g Diabetic Exchanges: 2
Carbohydrate
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
TERIYAKI PORK CHOPS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup lite soy sauce
- 1/4 cup dry sherry
- 2 tablespoons sugar
- 3 garlic cloves, minced
- 1 tablespoon peanut oil
- 6 (4-5 ounce) pork loin chops
DIRECTIONS
Combine all marinade ingredients. Add the pork chops and marinate in
the refrigerator for 4-24 hours. Grill or broil the pork chops, turning
once, for 12-13 minutes until juices run clear.
Nutritional Information Per Serving (3 ounces): Calories: 160, Fat: 7
g, Cholesterol: 52 mg, Sodium: 239 mg, Carbohydrate: 3 g, Dietary
Fiber: 0 g, Sugars: 3 g, Protein: 19 g
Diabetic Exchanges: 3 Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
BLACK BEAN DIP WITH BAKED TORTILLA CHIPS
~Shared by Mary S., Nashville, TN
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
- Vegetable cooking spray
- 1/2 cup thinly sliced green onions and tops
- 1-2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/3 cup vegetable broth or water
- 1-2 tablespoons finely chopped cilantro
- Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute onions and garlic until tender, about 3 minutes.
Process black beans, cheese, and salt in food processor or blender
until almost smooth, adding enough broth to make desired dipping
consistency. Mix in onion mixture and cilantro. Spoon dip into bowl;
serve with tortilla chips (not included in nutritional data).
Nutritional Information Per Serving (about 2 tablespoons): Calories:
48, Fat: 3.8 g, Cholesterol: 3.8 mg, Sodium: 254 mg, Protein: 4.5 g,
Carbohydrate: 7 g Diabetic Exchanges: 1/2 Bread/Starch
Source: 1,001
Recipes For People with Diabetes by Surrey Books
HONEY-GRILLED GRAPEFRUIT WITH TOASTED SESAME
SEEDS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 large pink grapefruit, halved, seeds removed
- 2 tablespoons liquid honey
- 2 tablespoons sesame seeds
DIRECTIONS
Using a sharp kitchen knife, cut a small piece from the bottom of each
grapefruit half, so that the flat base of the fruit will sit
comfortably on the rack of your broiler pan.
Preheat the broiler. Take a grapefruit or other serrated knife and
carefully cut around each grapefruit half, gently loosening the flesh
from the skin. Then cut between the segments, so that they will be easy
to spoon out.
Spoon the honey onto the top of each grapefruit half, pressing gently
so that it oozes through the segments.
Arrange the grapefruit halves on the grill rack, and broil under a
medium heat for about 2 minutes.
Sprinkle over the sesame seeds and broil for a further 30 seconds (no
longer, or the seeds will burn). Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 71,
Carbohydrate: 13 g, Protein: 1 g, Fat: 2 g, Fiber: 0 g, Cholesterol: 0
mg, Sodium: 2 mg Diabetic Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate,
1/2 Fat
Source: Great
Healthy Food - Diabetes by Azmina Govindji
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
LIGHT SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 cups torn fresh spinach
- 4 ounces cooked boneless skinless chicken breast, cubed
- 1 medium orange, peeled, seeded, and sectioned
- 1/2 cup sliced mushrooms
- 1 small onion, sliced
- 2 ounces Cheddar cheese, cubed or in strips
- 2 tablespoons reduced-fat salad dressing
DIRECTIONS
Combine all ingredients except cheese and dressing in a large bowl;
chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving (1/2 of recipe): Calories: 302,
Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g,
Sugars: 13 g, Protein: 28 g
Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
MOCK BOSTON CREAM PIE
~Shared by Maggie, TX
Tastes wonderful and super easy.
Ingredients:
toaster waffles
instant vanilla pudding
chocolate syrup
whip topping such as cool whip
Directions:
Toast and butter two waffles and let cool. Add a serving of vanilla
pudding on to one of the waffles. Top with remaining waffle, chocolate
syrup, and whip topping.
Servings: 1
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
STUFFED CHICKEN BREASTS WITH
APRICOT SAUCE
1/2 c. dried apricots
1/4 c. cider vinegar
2 tbsp. honey
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1 c. grated Swiss cheese
1/4 c. chopped, toasted almonds
3 scallions, sliced
In a small, non-aluminum saucepan, combine dried apricots, vinegar,
honey, salt, and 1/2 cup water. Bring to a boil; reduce heat and simmer
until apricots are soft (about 15 minutes). In a food processor or
blender, puree until smooth. Thin with more water, if desired. Set
sauce aside. Preheat oven to 325 degrees. With a sharp knife, cut a
pocket lengthwise in each chicken breast half. In a small bowl, combine
cheese, almonds, and scallions. Stuff pockets in chicken with cheese
filling. Arrange chicken breasts in a 12 x 8 x 2 inch baking dish. Pour
reserved sauce over chicken. Cover with foil and bake 30 minutes.
Uncover; baste with pan drippings and bake for 15 minutes longer until
chicken is tender.
Serves 4.
PEACH GINGERBREAD MUFFINS
2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup sugar
1/2 cup chunky applesauce
1/4 cup apple juice
1/4 cup molasses
1 egg
2 tablespoons oil
16 ounces peaches in juice, drained, chopped
Preheat oven to 400ºF. Line 12 muffin cups with paper liners or spray
with nonstick spray. In large bowl, combine flour, baking powder,
ginger, salt, and spices. In small bowl, combine sugar, applesauce,
apple juice, molasses, egg, and oil. Stir applesauce mixture into dry
mixture until just moistened. Fold in peaches. Spoon evenly into
prepared muffin cups. Bake 20 minutes or until toothpick inserted in
centers comes out clean. Immediately remove from pan; cool on wire rack.
Serves 12
Source: Momsmenuplan@yahoogroups.com
CHEDDAR AND BACON CORNBREAD
Corn bread is quick, easy, and nearly foolproof. It is also
versatile—bake it for breakfast, a brunch, and side dish with supper.
This cornbread is made with bacon, cheddar, onion bits, and some red
pepper or pimento for color. It is an egg-rich, skillet cornbread and a
flourless recipe.
Ingredients
1 1/4 cups yellow cornmeal
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
4 large eggs
1 cup milk
1/2 pound bacon
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
11/2 cups grated cheese, cheddar or jack
Directions
Preheat the oven to 375 degrees.
1. Fry the bacon to a crisp, pat the grease from the bacon with paper
towels, and crumble or chop the bacon.
2. In a large bowl, stir together the cornmeal, baking powder, sugar,
and salt.
3. In a medium bowl, whisk the eggs then stir in the rest of the
ingredients plus the bacon, reserving 1/2 cup of the grated cheese.
4. Form a well in the dry ingredients and pour the wet ingredients into
the dry ingredients. Mix with a spatula until well combined.
5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but
the center of the cornbread is set. Remove the cornbread from the oven
and immediately sprinkle the reserved cheese over the cornbread to
melt. Serve hot with butter and maple syrup.
Baker's note: Cornbread tends to be dry if over-baked. This is a
flourless recipe and relies on the eggs for structure. This is very
much like baking a custard or a quiche. As it bakes it will set up with
the center being the last to set. It is time to remove the pan from the
oven when all but the center two inches is set. It will continue
cooking in the hot pan after it comes from the oven.
CHICKEN BROCCOLI CALZONES
10 oz. pkg. frozen chopped broccoli
1/2 tsp. rubbed sage
1 small onion, finely chopped
3 garlic cloves, minced
1 Tbs. olive oil
2 cups shredded, cooked chicken breast
1/2 lb. smoked mozzarella cheese, shredded
1/3 cup chopped fresh basil
13 cup golden raisins
1 lb. loaf frozen bread dough, thawed
1 egg
1 Tbs. water
1. Cook broccoli according to package directions; drain. Sprinkle with
sage; set aside. In a large saucepan, saute onion and garlic in oil
until tender. Remove from heat. Stir in broccoli, chicken, cheese,
basil and raisins; set aside.
2. On a lightly floured surface, divide dough into 4 equal pieces. Roll
each piece into a 10-inch circle. Carefully place one circle on a
lightly greased baking sheet. Spoon 1/4 of the chicken mixture onto
half of the circle. Brush the edges with water; fold dough over the
filling and pinch edges to seal. Repeat with remaining dough and
filling. With a sharp knife, make 2 slashes on each calzone. Beat egg
whites and water; brush over calzone. Bake at 400 for 8-11 minutes or
until golden brown.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
MEATLOAF
1 cup dry stuffing mix
1/2 cup lite evaporated milk
2 egg whites
2 tsp. Worcestershire sauce
1/4 cup finely chopped onion
1/2 Tbs. garlic powder
Salt and pepper, to taste
3/4 lb. ground turkey breast
1/4 lb. extra-lean ground beef
Ketchup or chili sauce
1. In large mixing bowl, combine stuffing mix and milk; mix well, let
mixture stand 5 minutes or until croutons are softened.
2. Add egg whites, Worcestershire sauce, onion and seasonings. Mix
well.
3. Add meat and mix well. Press meat mixture evenly in microwave bread
loaf pan. Make several diagonal grooves across top of meatloaf with
knife. Fill grooves with ketchup or chili sauce.
4. Microwave on high for 6 minutes. Rotate and microwave on high for 5
more minutes.
5. Cover and let stand 5 minutes before serving.
ORANGE TERIYAKI BEEF WITH NOODLES
1 lb. boneless beef sirloin, cut into thin strips
14-1/2 oz. can beef broth
1/4 cup teriyaki stir-fry sauce
2 Tbs. orange marmalade
Dash of ground red pepper (cayenne)
1-1/2 cups snap pea pods
1-1/2 cups uncooked fine egg noodles (3 oz.)
Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Cook beef in skillet 2 to 4 minutes, stirring occasionally, until
brown. Remove beef from skillet; keep warm. Add broth, stir-fry sauce,
marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods
and noodles; reduce heat to medium. Cover and cook about 5 minutes or
until noodles are tender. Stir in beef. Cook uncovered 2 to 3 minutes
or until sauce is slightly thickened.
Makes 4 servings.
Source: Rec.food.recipes
TURKEY BOLOGNESE VERMICELLI PIE
Serving Size : 6
7 ounces uncooked vermicelli or spaghetti
1 1/4 lean ground turkey
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
3 cloves garlic -- minced
1 cup tomato pasta sauce
1 can diced tomatoes (14.5 oz.) -- drained
1 cup shredded mozzarella cheese
2 egg whites
1/4 teaspoon garlic salt
Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish or
10-inch glass pie pan with cooking spray. Heat 10-inch nonstick skillet
over medium heat. Add ground turkey, carrot, celery, onion and garlic;
cook 8 to 10 minutes, stirring frequently, until turkey is no longer
pink and vegetables are tender. Drain; stir in pasta sauce, tomatoes
and 1.2 cup of the cheese.
In large bowl, beat egg whites and garlic salt until foamy. Add cooked
vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing
mixture 1 inch up sides of pan to form crust.
Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with
remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until filling is set and crust is light golden
brown. Let stand 10 minutes before serving. Cut into wedges to serve.
Per Serving (excluding unknown items): 111 Calories; 6g Fat (51.4%
calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber;
32mg Cholesterol; 212mg Sodium.
Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Source: "Pillsbury Classic Cookbook #284 - Casseroles"
|
|
|
A to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|