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A
to Z
Recipes
September 15, 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. Well, boys and girls, we're outta here
come Saturday evening. This will be the last time I sit here and send
out a newsletter until early October. We will be keeping in touch in
the QT
so check for the link in the next paragraph. I've had a few of you wish
me luck at the casinos. OMG! I am such a horrible gambler!!! I will
probably stick my head into a few casinos, but I am bringing along
Angela to make sure I don't trade her inheritance (yea, right!) for a
few cranks of a handle!!! You do not have to wish me luck because I am
making my own luck by shying away from too much time in the casinos!
And having Angela
and Trey
both able to travel with me means I am already extremely lucky! Maybe
my oldest daughter, Joanna,
will be able to join us on our next trip.
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!
I am sharing recipes from my own collection in today's issue. I have so
little time today and it is easier to post recipes that do not require
a lot of edits. I hope you enjoy them as much as I have. Hopefully you
all will send in lots of recipes while I am away so yours can be shared
when we return from our trip!
We'll see you here again soon, 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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You might be from Las Vegas if...
* You no longer associate bridges (or rivers) with water.
* You can say 110 degrees without fainting.
* You can make instant sun tea.
* You learn that a seat belt makes a pretty good branding iron.
* The temperature drops below 95, you feel a bit chilly.
* You discover that you can get a sunburn through your car window.
* You notice the best parking place is determined by shade instead of
distance.
* Hot water now comes out of both taps.
* It's noon in July, kids are on summer vacation, and not one person is
out on the streets.
* You realize that asphalt has a liquid state.
* You've ever been asked whether or not you live in a hotel.
* Most of the moving walkways in your town aren't in the airport.
* You can instantly recall the schedule for all of the free shows.
* You can name at least three places to see white tigers, and none of
them are zoos.
* You're familiar with the proper procedures for killer bee attacks.
* You can find more celebrities in your town at any given time than you
can in Hollywood.
* You see people dressed as Klingons, and there's no Star Trek
convention, and it's not Halloween.
* You wonder how confused future archaeologists will be when they dig
up your town.
* The only two Lakes you can name are "Mead" and "Bellagio".
* Your town is basically a big garbage disposal for cash.
* You know when the next building implosion is.
* You know what lies beyond the Strip.
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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Vegas Facts - Cool facts about Las
Vegas
Las Vegas means "the meadows" in Spanish.
In Nevada, there are more than 209,000 slot machines normally operating
24 hours a day, seven days a week.
The first neon sign appeared in Las Vegas in 1954 at the Boulder Club.
The bell is the oldest symbol still used on today's slot machines.
The average annual temperature in Las Vegas is 66 degrees.
It would take 288 years for one person to spend one night in every
hotel room in Las Vegas.
Shrimp consumption in Las Vegas is more than 60,000 pounds a day.
That's higher than the rest of the country combined and adds up to 22
million pounds per year.
The Stardust was the first hotel in Vegas to add a sports book to its
casino.
Nickel slots on the Strip pay back anywhere from 86.9 percent to 92.8
percent of what they take in.
Las Vegas casinos never use dice with rounded corners.
It's estimated that every day Las Vegas casinos give away $3 million of
freebies (more than $1 billion per year) just to get customers through
their doors.
It's against the law to pawn your dentures in Las Vegas.
The Horseshoe was the first Las Vegas casino to install carpeting.
A vagrant once turned a $400 Social Security check into $1.6 million
playing blackjack in a Las Vegas casino.
According to suppliers, purple is the favorite ink color in daubers
used by Las Vegas Bingo players.
The beam of light atop the Luxor in Las Vegas is made up of 39
individual lamps. Each xenon lamp costs $1,200 and will last about
2,000 hours. The electric bill for the Luxor beam is $51 an hour.
Las Vegas has the highest number of unlisted phone numbers of any U.S.
city.
The iconic, waving neon cowboy, located at Vegas' Pioneer Club
downtown, is named Vegas Vic.
Frank Sinatra was the first Vegas headliner to earn $100,000 per week.
More than 110,000 marriage licenses are issued in Las Vegas each year.
Elvis and Priscilla Presley were married at the original Aladdin hotel.
The Silver Slipper was the first casino to hire female card dealers on
the Las Vegas Strip (in 1971).
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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To
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Las Vegas $500
A man comes home to find his wife packing her bags. "Where are you
going?" demands the surprised husband. "To Las Vegas! I found out that
there are men that will pay me $500 cash to do what I do for you for
free!"
The man pondered that thought for a moment, and then began packing HIS
bags. "What do you think you are doing?" she screamed.
"I'm going to Las Vegas with you... I want to see how you're going to
live on $1000 a year!"
Luck in Las Vegas
Ned was down on his luck in Las Vegas. He had gambled away all his
money and had to borrow a dime from another gambler just to use the
men's room. The stall happened to be open, so he used the dime in a
slot machine and hit the jackpot. He took his winnings and went to the
blackjack table and turned his small winnings into ten million dollars.
Wealthy beyond his wildest dreams, Ned went on the lecture circuit,
where he told his incredible story. He told his audiences that he was
eternally grateful to his benefactor, and if he ever found the man he
would share his fortune with him. After months of lectures, a man in
the audience jumped up and said, "I'm that man. I was the one who gave
you the dime."
"You're not the one I'm looking for. I'm looking for the guy who left
the door open!"
Won $100,000 in Las Vegas
A group from Chicago spent a weekend gambling in Las Vegas. One of the
men on that trip won $100,000. He didn't want anyone to know about it,
so he decided not to return with the others, but took a later plane
home -- arriving back 3 a.m. He immediately went out to the backyard of
his house, dug a hole and planted the money in it. The following
morning he walked outside and found only an empty hole. He noticed
footsteps leading from the hole to the house next door, which was owned
by a deaf-mute. On the same street lived a professor who understood
sign language and was a friend of the deaf man. Grabbing his pistol,
the enraged man went to awaken the professor and dragged him to the
deaf man's house.
"You tell this guy that if he doesn't give me back my $100,000 I'm
going to kill him!" he screamed at the professor. The professor
conveyed the message to his friend, and his friend replied in sign
language, "I hid it in my backyard, underneath the cherry tree."
The professor turned to the man with the gun and said, "He's not going
to tell you. He said he'd rather die first."
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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Recipe:
Mushrooms au Gratin
Originally shared by: Treva, NC
Reviewer: Luanne, FL
Date posted: August 15, 2010
http://www.a2zrecipes.net/08152010.html
In the August 15th newsletter,
Treva sent in this
recipe.
It is a keeper in my book!!!!
I used a package of mixed mushrooms and must say I ate all of it at
dinner that evening.
My fork would just go to the dish like a magnet !!
~Luanne
MUSHROOMS AU GRATIN
~Shared by Treva, NC
1/2 lb. mushrooms, sliced
1/4 cup butter
1/4 cup sour cream
1 T flour
1/2 cup shredded cheddar cheese
Saute mushrooms in butter. Place in baking dish. Mix sour cream, flour
and cheese.
Pour over mushrooms and bake at 350 degrees until hot and bubbly.
Makes enough for 2.
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:
SMOTHERED GRILLED CHICKEN BREAST
This reminds me a lot of Anniversary Chicken, which is a delightful
recipe.
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Smoked Bacon
2 tbsp of Season Salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese
Directions:
Sprinkle chicken breast with seasoning salt. Place on grill cook over
medium heat until done. Cook bacon in large skillet. When bacon is done
drain skillet, leaving about 1 tsp of bacon grease. Place skillet back
on stove on low heat and saute mushrooms, onions and peppers for approx
15 minutes or until tender. Place cooked chicken breast on baking
sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked
bacon on each chicken breast and cover with sauteed mushrooms, onions
and pepper, a slice of mozzarella cheese and a slice of American
cheese.
Place cookie sheet with chicken back on grill just long enough to melt
cheese.
Number of Servings: 4
Note: It's faster if you cook bacon first, and then cook your
mushrooms, onions and peppers while the chicken breasts are grilling.
As soon as chicken is cooked you are ready to put all the ingredients
on top and then right back to the grill.
PRALINE MUFFINS
1/2 cup butter (1 stick)
1 1/2 cups milk
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup light brown sugar, firmly packed
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup chopped pecans
Glaze Ingredients:
1/2 cup light brown sugar, firmly packed
2 tablespoons milk
Grease 14 to 16 muffin cups or line with paper muffin liners.
In a small saucepan, heat butter over medium heat until lightly
browned; remove from heat and cool completely. In a bowl, mix cooled
melted butter with milk, eggs, and vanilla extract. In a mixing bowl,
mix together flour, sugar, baking powder, and salt. Make a well in the
center of dry ingredients; pour in milk and butter mixture. Stir with a
fork until dry ingredients are just moistened. Lightly blend in chopped
pecans. Do not over mix. Spoon batter into prepared muffin cups or
liners, filling each about 3/4 full.
Bake praline brown sugar pecan muffins at 375° until nicely browned;
transfer to a rack to cool for about 5 minutes. Mix together glaze
ingredients; drizzle over warm muffins. Let muffins stand until glaze
has set.
Prep time: 15 mins
Cook time: 15 mins
Yield: 14-16 servings
ITALIAN HERB GRILLED VEGETABLE SANDWICH
Offer this sandwich of grilled vegetables, goat cheese and arugula as a
meatless option at your next cookout or picnic.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
INGREDIENTS
4 ounces goat cheese (chevre), softened
2 tablespoons milk
2 teaspoons McCormick® Basil Leaves, crushed
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Rosemary Leaves, crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
2 baby eggplants, cut lengthwise into 1/4-inch thick slices
2 Portobello mushrooms, cut into 1/2-inch thick slices
1 medium red bell pepper, cut into 2-inch strips
1 small red onion, cut crosswise into 1/2-inch thick slices
1/3 cup olive oil
1 loaf ciabatta or other rustic Italian bread, split in half
horizontally
1 cup arugula leaves, rinsed and drained
DIRECTIONS
1. Mix goat cheese, milk, basil, garlic powder, rosemary, thyme and sea
salt in medium bowl. Set aside. Brush vegetables lightly with oil.
2. Grill over medium-high heat 5 to 10 minutes or until vegetables are
tender, turning once. Grill bread 30 seconds per side or until lightly
toasted.
3. Spread goat cheese mixture evenly on each bread half. Layer 1/2 of
the arugula, grilled vegetables and remaining arugula on 1 bread half.
Top with second bread half. Cut sandwiches into 1 1/2-inch wide
sections to serve.
Tips
Test Kitchen Tips:
Skewer the onion slices with wooden toothpicks to secure them while
turning on the grill. Remove toothpicks after cooking.
Prepare as directed, substituting small yellow squash or zucchini for
the eggplant.
NUTRITION INFORMATION
per serving
Calories: 346
Fat: 18 g
Carbohydrates: 35 g
Cholesterol: 15 mg
Sodium: 542 mg
Fiber: 6 g
Protein: 11 g
ALL-DAY-LONG CROCKPOT BEEF ROAST
1-1/2 lb. beef roast
1/2 tsp. black pepper
2 garlic cloves, minced
1/2 pkg. onion soup mix
2 tsp. Worcestershire sauce
1 tsp. steak sauce
3 carrots, diced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion, sliced
1/2 cup water
1/2 cup tomato juice
1. Cut beef roast into serving-sized portions.
2. Slice onion and separate into rings. Dice the peeled carrot, dice
the celery and slice the peppers into thin strips or circles. Place
into bottom of slow cooker. Sprinkle the beef pieces with fresh ground
black pepper, minced garlic and the onion soup mix. Place on top of the
vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl with
about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
4. Cover and cook on low for 7-9 hours.
COWBOY SPAGHETTI WITH CHEDDAR CHEESE SAUCE
1 lb. spaghetti
Salt
1 Tbs. extra-virgin olive oil (EVOO)
3 slices smoky bacon, chopped
1 lb. ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 tsp. hot sauce
1 Tbs. Worcestershire sauce
1 Tbs. chili powder
1/2 Tbs. ground cumin
1/2 bottle pale beer
14 oz. can chopped or crushed fire-roasted tomatoes
8 oz. can tomato sauce
2 Tbs. butter
2 Tbs. flour
1 cup chicken stock
1 cup milk
2-1/2 cups shredded cheddar cheese
1/4 cup pickled jalapenos, finely chopped
4 scallions, chopped
1. Bring a pot of water to a boil. Add a generous amount of salt, then
the pasta and cook spaghetti until al dente according to package
directions.
2. Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown
and crisp bacon, about 5 minutes, then remove with a slotted spoon to a
paper towel-lined plate and reserve. Drain off a little excess fat if
necessary but leave just enough to coat the bottom of the skillet. Add
the sirloin and crumble it with a wooden spoon as it browns, 3-4
minutes. Add the onions and garlic, and season with salt, pepper, hot
sauce, Worcestershire, chili powder and cumin.
3. Cook for another 5-6 minutes. Add the beer, cook for 1 minutes more
then add tomatoes and tomato sauce. Bring up to a bubble and continue
to cook for 5 minutes.
4. While the meat sauce is cooking, make the cheese sauce: Heat a small
sauce pot over medium heat and add butter. When the butter melts, stir
in the flour and cook for 1 minute. Whisk in the chicken stock and then
the milk. Thicken for 2 minutes then stir in the cheese and melt for
another 2 minutes. Stir in the jalapenos and scallions. Season with a
little salt and pepper.
5. Drain spaghetti, add to the meat sauce and combine. Pour into a
large serving bowl and pour the cheddar cheese sauce over the top.
Yield: 4 servings.
Source: Rachel Ray
Show, aired on November 3, 2006
OUTSTANDING OVEN-BROWNED POTATOES
4 medium baking potatoes, unpeeled or if you prefer, peeled, cut in half
1/3 cup butter
1/2 tsp. garlic powder
2 Tbs. grated parmesan cheese
2 Tbs. Italian bread crumbs
1. Heat oven to 350. Generously grease 13x9" three quart baking dish.
Cut deep slits in rounded side of potatoes at 1/4" intervals. Place
potatoes slit side up, in greased dish. Melt butter in small saucepan,
stir in garlic powder. Spoon butter mixture evenly over potatoes.
2. Bake at 350 for 40 minutes. Baste potatoes with melted butter from
bottom of dish. Sprinkle evenly with Parmesan cheese and bread crumbs.
Bake an additional 10 to 20 minutes or until potatoes are fork tender.
Source: cooks.com
T-BONE STEAK WITH BACON-MUSHROOM SAUCE
2 beef T-bone steaks (1 lb.) 1-inch thick
5 slices Oscar Mayer bacon, cut into 1/4-inch pieces
1/2 lb. pkg. sliced fresh mushrooms
1/4 cup A.1. Original steak sauce
1/4 cup dry sherry or water
1 tsp. brown sugar
1. Heat grill to medium. Grill steaks 7 to 8 minutes on each side or to
medium doneness (160F)
2. Meanwhile, cook bacon in large skillet on medium heat 5 minutes or
until crisp, stirring occasionally. Drain bacon on paper towels.
Discard drippings from skillet. Add mushrooms to skillet; cook 5
minutes, stirring occasionally. Stir in bacon, steak sauce, sherry and
sugar. Bring to boil; simmer on medium-low heat 5 minutes, stirring
occasionally.
3. Serve steaks topped with mushroom sauce.
Substitute:
Substitute porterhouse steaks for the T-bone steaks.
Use Your Broiler:
Cook steaks under the broiler instead of the grill.
Source: kraftfoods.com
CHICKEN IN CREAMY PAN SAUCE
4 small boneless, skinless chicken breast halves
2 Tbs. flour
1 Tbs. oil
3/4 cup chicken broth
4 oz. cream cheese, cubed
GARNISH:
2 Tbs. fresh basil leaves
1 cup cherry tomatoes, halved
1. Place the chicken inside a resealable plastic bag along with the
flour; seal bag. Shake chicken around a bit to coat evenly with the
flour; set aside.
2. Heat oil in a large skillet on medium heat. Add the chicken and cook
for 5 to 6 minutes on each side or until it's cooked through (165F).
Remove chicken, reserving drippings in the skillet. Cover chicken to
keep warm.
3. Add broth to the skillet. Stir with a wooden spoon to scrape up the
browned bits from the bottom of the skillet. Add the cream cheese. Cook
2 to 3 minutes or until cream cheese is melted and the sauce starts to
thicken, stirring constantly with a wire whisk. Return the chicken to
the skillet; turn over to coat both sides with the creamy sauce. Cook
approximately 2 minutes or until the chicken is heated through.
4. Transfer chicken to a serving platter. Garnish with the halved
cherry tomatoes. Drizzle the sauce over the chicken and tomatoes, then
top with the basil leaves.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
NOT MY MAMA'S PASTA SALAD
Adapted from Happily Barefoot
**I did change a couple things in this recipe from the original, only
in amounts, not ingredients.
2 pounds Rotini Pasta, cooked and cooled
1 bottle Kraft Sun-Dried Tomato Vinaigrette
1 bottle Kraft Catalina salad dressing
6 ounces broccoli slaw, roughly chopped (next to the bagged lettuce at
the store)
3 Roma tomatoes, seeded and chopped
2.25 ounce can sliced olives
1 cup extra sharp cheddar cheese
Prepare 2 pounds of Rotini pasta according to package
directions. Cool the pasta completely, stirring gently with
your hands to keep the noodles from sticking together.
Once the pasta is completely cooled toss with extra sharp cheddar
cheese, sliced olives, tomatoes and broccoli slaw.
Mix the pasta mixture with 1/4 bottle of Kraft Catalina salad dressing
and 3/4 bottle Kraft Sun-Dried Tomato Vinaigrette. Cover
pasta and place in the fridge over night. (I put mine
together early in the morning and by dinner time it was
ready.) In a separate bowl combine the remaining dressings
together and place in the refrigerator as well.
After the overnight or day long chill, toss the pasta with the
remaining dressing and serve cold.
The original recipe did call for 2 bottles of Sun-Dried Tomato
Vinaigrette but mine did not need it. The pasta was wet
enough. It's your call.
Source: Noble
Pig
COUNTRY KITCHEN BREAKFAST CASSEROLE
Bring country to the table for breakfast or brunch. The addition of
Pepper Jack cheese gives it punch; seasoned croutons make it savory;
half and half makes it so creamy. Red and green pepper make it festive.
Delicious.
Ingredients
1-1/2 pounds Tennessee Pride sausage or your favorite, hot or mild
1 package (5-1/2 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded Pepper Jack cheese
1/4 cup minced onion
8 eggs, beaten
2 cups half and half cream
1-1/2 cups milk
1-1/2 teaspoons dry hot mustard
Salt and pepper to taste
May garnish with chopped red and green pepper
Directions
Cook sausage in a large skillet, crumbling, until browned. Drain, set
aside. Spread croutons on the bottom of a lightly greased 9 x 13 baking
dish. Cover croutons with cheddar and Pepper Jack cheeses. Sprinkle
cooked sausage and onion over cheeses. In a large bowl, beat together
eggs, cream, milk, mustard, salt and pepper. Pour mixture evenly over
sausage. Cover and refrigerate casserole for 8 hours. Bake the casserole
at 350 degrees for 45-60 minutes. Let stand for about 20 minutes before
serving. Garnish with freshly chopped red and green peppers for a
festive presentation.
Source: http://www.grouprecipes.com/81837/country-kitchen-breakfast-casserole.html
QUICK BUTTERSCOTCH COFFEECAKE
1 18-oz. yellow cake mix, dry
2 eggs
1 can "Thank You" butterscotch pudding (16-18 oz. size) (or other brand)
6 oz. butterscotch chips
1/2 C. brown sugar
Mix cake mix, eggs, & pudding until well-blended. Pour into a
greased 8x12 inch pan. Top with chips & brown sugar. Bake 30-35
minutes at 350º
LOUISIANA DIRTY RICE
1/4 cup onion, chopped
1/4 cup celery leaves, chopped
1/2 lb fresh andouille or pork sausage
1 cup white long grain rice, uncooked
2 cups water
1-1/2 tsp ground cumin
In lg skillet, brown sausage with onion & celery until sausage
is just cooked & crumbled, & veggies have softened. If
sausage produces excess fat, drain. Add rice, water & cumin to
browned sausage mix. Stir; bring to a boil.; cover; reduce heat to low;
simmer for 20 min or until rice is tender.
CRESCENT QUICHE LORRAINE
1 can refrigerated crescent rolls
1 egg beaten
1 c evaporated milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1 c shredded Swiss cheese
1 c (3 1/2 oz can) French fried onions
9 slices crisp bacon crumbled
Separate dough and press into an ungreased 9" pie pan. Press pieces
together to form a crust.
Combine egg, milk, salt and sauce. Stir in cheese.
Sprinkle half of onions over unbaked crust. Pour egg mixture into
crust. Sprinkle with bacon and remaining onions.
Bake 325° for 25-30 minutes or until set. Cool 5 minutes before serving.
SLOW-COOKER CHICKEN RUSTICA
1 to 1 1/2 pounds boneless chicken breasts, cut in 1-inch strips
1 tablespoon real bacon bits or crumbled cooked bacon
1 can (14.5 ounces) diced tomatoes, drained
1 can (15 ounces) artichoke hearts, quartered
1 can (4 ounces) sliced mushrooms, drained
1 packet dry chicken gravy mix (about 1 ounce)
1/4 cup dry red wine
2 tablespoons Dijon mustard
Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to
combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.
Serves 4.
CHEESY ITALIAN MEATBALL CASSEROLE
Makes: 8 to 10 servings
Prep: 30 minutes
Bake: 45 minutes
Ingredients
16 ounces dried ziti or penne pasta
1 26-ounce jar tomato pasta sauce
1 16-ounce package Italian-style frozen cooked meatballs (32), thawed
1 15-ounce can Italian-style tomato sauce
1 15-ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
Directions
1. Cook pasta according to package directions; drain. Return to pan.
Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an
ungreased 13x9x2-inch glass baking dish or 3-quart rectangular
casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan
cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over
pasta mixture. Cover loosely; bake about 10 minutes more or until
heated through. Top with mozzarella cheese and bake, uncovered, for 5
minutes more.
Makes 8 to 10 servings.
Nutrition Facts
Servings Per Recipe 8 to 10 servings
Calories 611, Total Fat (g) 28, Saturated Fat (g) 14, Cholesterol (mg)
86, Sodium (mg) 1441, Carbohydrate (g) 57, Fiber (g) 7, Protein (g) 33
COUNTRY CORNBREAD
1 cup flour
1 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 egg
1 1/2 cup buttermilk
6 tbsp butter, melted, cooled, and divided
1 tbsp sugar
Preheat an 8 inch cast iron skillet in a 425 F oven. While
the skillet is heating, combine the first five ingredients in a mixing
bowl. Stir in the egg, buttermilk, 4 tablespoons of butter,
and sugar. Remove the skillet from the oven. Brush
with the remaining melted butter. Pour the batter into the
skillet. Return to the oven and bake at 425 F for 15 to 20
minutes.
Serves 4 to 6
Source: Gooseberry Patch - Rachel Anderson
21 CLUB HAMBURGER
1/4 cup finely chopped celery
1/4 cup chicken broth
2 lbs. ground top sirloin
1/4 cup bread crumbs
1/2 tsp. Worcestershire sauce
1/4 tsp. nutmeg
Salt and freshly ground pepper to taste
3 Tbs. butter
Combine celery and chicken broth in a small saucepan over very low
heat; poach the celery for 20 minutes. Drain and cool. Combine celery
with remaining ingredients except the butter, mixing well with your
hands. Gently shape into 4 large patties, being careful not to compact
the meat any more than necessary. Heat the butter in a large, heavy
skillet over moderate heat until the butter is amber in color. Brown
the burgers 6 minutes on each side, then place the skillet in a
preheated 350F oven for 6 to 8 minutes for medium rare, a few
additional minutes for better done.
SIMPLE STRAWBERRY MOUSSE
2 cups quartered strawberries
3 tablespoons sugar
1/2 cup low-fat sour cream
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Combine the strawberries and sugar in a blender, and process until
smooth. Combine strawberry puree and sour cream in a large bowl,
stirring well with a whisk. Fold whipped topping into strawberry
mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours
or until firm.
Yield: 6 servings.
CALORIES 102 (41% from fat); FAT 4.7g (sat 3.6g,mono 0.7g,poly 0.2g);
IRON 0.2mg; CHOLESTEROL 8mg;
CALCIUM 40mg; CARBOHYDRATE 14.5g; SODIUM 20mg; PROTEIN 1.4g; FIBER 1.2g
LIGHT AND CHEESY BROCCOLI CASSEROLE
10 oz. pkg. frozen chopped broccoli, thawed and drained
1 cup sour cream
1 cup creamed cottage cheese
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 cup grated Parmesan cheese
1. Heat oven to 350.
2. Grease lightly square baking dish, 8x8". Spread broccoli in dish.
3. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with
hand beater 1 minute. Pour over broccoli. Arrange tomato slices on top;
sprinkle with Parmesan cheese.
4. Bake until golden brown and knife inserted halfway between center
and edge out clean, about 30 minutes. Cool 5 minutes.
Makes 6 to 8 servings.
Source: Bisquick (magazine ad)
CHICKEN PUFF CASSEROLE
1 (3-lb.) frying chicken
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
4 Tbs. fat
1 cup corn meal
2 cups boiling water
1 Tbs. butter
1-1/2 tsp. salt
1/2 cup sifted enriched flour
1 Tbs. sugar
3 tsp. baking powder
4 eggs, separated
1/2 cup milk
Cut chicken into serving size pieces. Coat with flour seasoned with 1
teaspoon salt and 1/4 teaspoon pepper. Melt fat in skillet and fry
chicken until well browned on all sides. Remove chicken to large
casserole dish. Save drippings to make gravy. Slowly stir corn meal
into boiling water. Add butter and 1-1/2 teaspoons salt. Cook over low
heat, stirring frequently, until mixture thickens, about 5 minutes.
Pour into large bowl.
Mix and sift flour, sugar and baking powder. Beat egg yolks until light
and thick stir into corn meal mixture with milk. Stir in sifted dry
ingredients. Beat egg whites until stiff and gently fold into mixture.
Pour over chicken. Bake at 350 until set and lightly browned, about 1
hour.
Serves 4.
Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958.
CHEESE SOUP
1/2 c. finely chopped carrots
1/2 c. finely chopped onions
1/2 c. finely chopped celery
2 Tbsp. butter
1/4 c. flour
1 c. chicken broth
1/4 tsp. salt
2 c. light cream
1 1/2 c. shredded American cheese
In covered saucepan, cook carrot, onion, and celery in butter over low
heat until tender. Stir in flour. Add broth and salt. Cook and stir
until thickened and bubbly. Stir in cream or milk and cheese until
cheese melts and soup is heated through. Do not boil.
Makes 4 to 6 servings.
Source: Celebrating 10 Years of Excellence (Marlborough Elementary
School)
PORK CHOPS WITH SPICED SWEET POTATOES AND
APPLES
4 3/4-inch-thick boneless pork chops
1 1/2 tablespoons vegetable oil
1 large sweet potato, peeled, thinly sliced
1 onion, thinly sliced
1 large unpeeled apple, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/3 cup canned low-salt chicken broth
Sprinkle pork with salt and pepper. Heat oil in heavy large skillet
over medium-high heat. Add pork, saute until brown, about 3 minutes per
side. Transfer pork to plate. Add potato and onion to skillet. Reduce
heat to medium, saute until onion is golden, about 7 minutes. Mix in
apple and cinnamon, season with salt and pepper. Nestle pork among
vegetables. Pour in broth, bring to boil. Cover, reduce heat and simmer
until pork and vegetables are tender, about 10 minutes.
Source: Home Talk Break board, submitted by Sheltiemom
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SAUTEED CHICKEN BREASTS WITH CREAMY
CHIVE SAUCE
Here's a sauce so delicious, it's missing only one thing: a little
crunchy bread to dip in it.
Make It a Meal: Serve with steamed asparagus or cauliflower, mashed
potatoes or orzo pasta, and a glass of Vinho Verde.
Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 4 servings
Ease of Prep: Easy
Ingredients
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)
Directions
Place chicken between sheets of plastic wrap and pound with a meat
mallet or heavy skillet until flattened to an even thickness, about 1/2
inch. Season both sides of the chicken with 1/2 teaspoon salt. Place
1/4 cup flour in a shallow glass baking dish and dredge the chicken in
it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until golden brown, 1 to 2 minutes per side.
Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add
shallots and cook, stirring constantly and scraping up any browned
bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1
tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2
teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat
to a simmer, and cook until heated through and no longer pink in the
center, about 6 minutes. Stir in sour cream and mustard until smooth;
turn the chicken to coat with the sauce. Stir in chives and serve
immediately.
Health Advantages: low calorie, low carb, low sat fat, heart healthy,
healthy weight.
Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 244 cal Carbohydrate
Servings: 1/2
Carbohydrates: 1 g Dietary Fiber: 0
g Cholesterol: 72 mg
Fat: 9 g Sodium: 679 mg
Saturated Fat: 3 g
Protein: 26 g Potassium: 334 mg
Monounsaturated Fat: 3 g
Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).
Exchanges: 1/2 starch, 4 very lean meat, 1 fat
Source: EatingWell.com
SICHUAN-STYLE CHICKEN WITH PEANUTS
When stir-frying chicken, always spread the pieces in the wok and let
them cook undisturbed for 1 minute before stir-frying. This allows the
chicken to sear and prevents sticking. To smash the ginger, use the
side of a cleaver or chef's knife.
Prep Time: 25 minutes
Ready in: 25 minutes
Yield: 4 servings, 1 cup each
Ease of Prep: Easy
Sichuan Sauce:
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, plus more to taste
Chicken:
1 pound skinless, boneless chicken breast, or thighs, trimmed and cut
into 1-inch cubes
1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry
1 teaspoon reduced-sodium soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon minced garlic
1 tablespoon canola oil
2 1/2-inch-thick slices ginger, smashed
2 cups sugar snap peas, (8 ounces)
1/4 cup dry-roasted peanuts
1 scallion, minced
Directions
1. To prepare Sichuan sauce: Whisk broth, tomato paste,
vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red
pepper to taste in a small bowl.
2. To prepare chicken: Combine chicken, rice wine (or sherry), soy
sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3. Heat a 14-inch flat-bottomed wok or large skillet over high heat
until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl
oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add
the chicken mixture, spreading it out. Cook until the chicken begins to
brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread
the chicken out again and cook for 30 seconds. Continue stir-frying
until the chicken is lightly browned on all sides, 1 to 2 minutes. Add
snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it
into the pan and stir-fry until the chicken is just cooked through and
the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
Transfer to a platter (discard the ginger) and sprinkle with peanuts
and scallions. Serve immediately.
Tips & Notes
* Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate
for up to 1 week.
* Notes: Chinkiang is a dark, slightly sweet vinegar with a smoky
flavor. It is available in many Asian specialty markets. If
unavailable, balsamic vinegar is an acceptable substitute.
* Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in
most Asian specialty markets and some larger supermarkets in the Asian
section. An acceptable substitute is dry sherry, sold with other
fortified wines in your wine or liquor store. (We prefer it to the
“cooking sherry” sold in many supermarkets, which can be surprisingly
high in sodium.)
Nutrition
Per serving: 273 calories; 12 g fat (2 g sat, 6 g mono); 66 mg
cholesterol; 11 g carbohydrates; 28 g protein; 3 g fiber; 177 mg
sodium; 427 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1 fat
Source: EatingWell.com
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PASTA COLESLAW SALAD
Pasta and coleslaw team up to create a trendy salad with a fabulous
light creamy dressing. Purchase a bag of shredded cabbage and the hard
part is done.
8 ounces fusilli or farfalle pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions (scallions)
Dressing
1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
salt and pepper to taste
Cook pasta according to package instructions, drain and set aside.
Prepare dressing by mixing together the mayonnaise, yogurt, lemon
juice, garlic, tarragon and salt and pepper to taste. Set aside.
In large mixing bowl, mix together the cooked pasta, cabbage, tomato,
bell pepper and green onions. Toss with dressing and refrigerate until
ready to serve.
Makes 8 Servings
Per Serving:
Calories 154; Protein (g) 5; Carbohydrate (g) 26; Fat (g) 3; Calories
from fat (%) 18; Saturated Fat (g) 1; Dietary Fiber (g) 2; Cholesterol
(mg) 3; Sodium (mg) 74.
Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat.
Source: Holly
Clegg's Trim & Terrific Home Entertaining the Easy Way
ROASTED CHICKEN BREASTS MEDITERRANEAN
Makes 4 servings
olive oil cooking spray
4 4-ounce (120 g) skinless chicken breasts, all visible fat removed
3 large cloves garlic, minced
1/2 small onion, minced, about 2 tablespoons (30 g)
1 red bell pepper, seeded, deveined and chopped
3 tomatoes, peeled, seeded, chopped, about 3/4 pound (360 g)
1/4 cup (60 ml) dry white wine
freshly ground pepper
1/4 cup (22.5 g) basil leaves, cut into thin slices, divided
extra basil for garnish
Preheat oven to 400° F (205° C., gas mark 6) Coat a non-stick skillet
with cooking spray and sauté the chicken breasts until brown on both
sides. Remove from pan and set aside. Re-coat the skillet. Add the
garlic and onions, and sauté, stirring for 3 minutes. Add the bell
pepper, tomatoes, wine, and pepper to taste; cook for another 4
minutes.
Place the chicken breasts in a oven proof dish, place half of the
sliced basil on top, and pour the tomato sauce around the chicken
pieces. Cover securely with aluminum foil and bake for 20-25 minutes or
until done.
Remove the chicken breasts to a serving platter and then reduce the
sauce for 5 minutes until it thickens. Pour over the chicken and top
with remaining basil. Serve either hot, or at room temperature.
Per serving: 169 calories (10 % calories from fat), 28 g protein, 2 g
total fat (0.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber,
66 mg cholesterol, 84 mg sodium
Diabetic exchanges: 3 very lean meat, 0.5 carbohydrate (1.5 vegetable)
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CHICKEN MARSALA
2 chicken breasts
2 garlic cloves
2 cups mushrooms
1/2 stick butter
2 tbsp olive oil
1 cup chicken broth
1/2 cup Marsala wine
Salt & pepper
Chop garlic, mushrooms, and onion. Set aside.
In a large pan, heat the oil. Pat your chicken dry and sprinkle each
side with salt and pepper. Brown in the pan and then set aside.
Add half of the butter. Sauté garlic for 1 minute, and then add
mushrooms and onion. Cook until the liquid has evaporated. Add Marsala
wine. Continue to cook over medium heat until the wine has evaporated.
Return your chicken to the pan, along with the chicken broth. Add the
remaining butter. Cook down until only 1/2 cup of liquid remains. Serve.
Source: iVillage
TILAPIA WITH GARLIC BUTTER
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and
paprika. Heat over low heat until butter is melted and starts
simmering. Remove from heat. Brush a little of the butter mixture in
the bottom of a shallow baking dish (line baking dish with foil, if
desired) then place tilapia fillets on the buttered area. Brush top of
each tilapia fillet with the seasoned butter mixture. Bake at 350° for
12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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