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A
to Z
Recipes
October
27,
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. Our
weather here in Texas has been typically hot and guess what Trey wanted
for dinner the other night? Yeppers... chili. It's like chicken fried
steak, barbecue, taco soup and sweet tea... the weather is always
perfect for it. Summer or not, you can find these foods being cooked in
a home in just about every neighborhood around here.
Our Las
Vegas Bling was a huge success. During our appetizer feast
there, we had a round-table discussion to plan next year's gathering.
The location has been decided (shh!
it's a secret!) and I'm in the process of checking out rentals
and possible activities for the group. I will keep you posted and
announce the location and definite dates very soon (at this time we're
looking at the week of October 4-10,
2011). We will take a count of interested parties and finalize
the deal (many better rentals are already taken!). In addition to a
house for the group, I will also find hotels/motels for those
interested in joining in but not staying at the house we rent. We've
all found that staying at a lovely rental house and preparing-eating
our meals together is far cheaper (and better!) than the price of a
hotel and all meals in restaurants.
The current Monthly Theme
topic is Sensational
Salads. 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 at A to Z Recipes.
We'll see you here again on Sunday, God willing.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Make
a Donation section to see how you can help. Thanks in advance.
My thanks to the following for
their help in defraying October's bills:
Charlie J.,
Mobile, AL
Rita K.,
Niceville, FL
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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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Good Advice for a Good Life
An Angel says, 'Never borrow from the future. If you worry about
what may happen tomorrow and it doesn't happen, you have worried in
vain. Even if it does happen, you have to worry twice.'
~Shared by
Patricia, Charlevoix, MI
1. Pray
2. Go to bed on time.
3. Get up on time so you can start the day unrushed.
4. Say No to projects that won't fit into your time schedule, or that
will compromise your mental health.
5. Delegate tasks to capable others.
6. Simplify and unclutter your life.
7. Less is more. (Although one is often not enough, two are often too
many.)
8. Allow extra time to do things and to get to places.
9. Pace yourself. Spread out big changes and difficult projects
over time; don't lump the hard things all together.
10. Take one day at a time.
11. Separate worries from concerns. If a situation is a concern,
find out what God would have you do and let go of the anxiety. If
you can't do anything about a situation, forget it.
12. Live within your budget; don't use credit cards for ordinary
purchases.
13. Have backups; an extra car key in your wallet, an extra house key
buried in the garden, extra stamps, etc.
14. K.M.S. (Keep Mouth Shut). This single piece of advice can
prevent an enormous amount of trouble.
15. Do something for the Kid in You everyday.
16. Carry a spiritually enlightening book with you to read while
waiting in line.
17. Get enough rest.
18. Eat right.
19. Get organized so everything has its place.
20. Listen to a tape while driving that can help improve your quality
of life..
21. Write down thoughts and inspirations.
22. Every day, find time to be alone.
23. Having problems? Talk to God on the spot. Try to nip
small problems in the bud. Don't wait until it's time to go to
bed to try and pray.
24. Make friends with Godly people.
25. Keep a folder of favorite scriptures on hand.
26. Remember that the shortest bridge between despair and hope is often
a good 'Thank you Jesus .'
27. Laugh.
28. Laugh some more!
29. Take your work seriously, but not yourself at all.
30. Develop a forgiving attitude (most people are doing the best they
can).
31. Be kind to unkind people (they probably need it the most).
32. Sit on your ego.
33. Talk less; listen more.
34. Slow down.
35. Remind yourself that you are not the general manager of the
universe.
36. Every night before bed, think of one thing you're grateful for that
you've never been grateful for before. GOD HAS A WAY OF TURNING
THINGS AROUND FOR YOU.
'If God is for us, who can be against us?'
(Romans 8:31)
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USE
RAW HONEY!!!!
~Shared by Rusty, FL
Honey is the only food on the planet that will not spoil or rot. It
will do what some call turning to sugar. In reality honey is always
honey..However, when left in a cool dark place for a long time it will
do what I rather call "crystallizing". When this happens I loosen the
lid, boil some water, and sit the honey container in the hot water,
turn off the heat and let it liquefy. It is then as good as it ever
was. Never boil honey or put it in a microwave. To do so will kill the
enzymes in the honey.
Cinnamon and Honey
Bet the drug companies won't like this one getting around. Facts on
Honey and Cinnamon: It is found that a mixture of honey and Cinnamon
cures most diseases. Honey is produced in most of the countries of the
world. Scientists of today also accept honey as a 'Ram Ban' (very
effective) medicine for all kinds of diseases. Honey can be used
without any side effects for any kind of diseases. Today's science says
that even though honey is sweet, if taken in the right dosage as a
medicine, it does not harm diabetic patients.
Weekly World News, a magazine in Canada, in its issue dated 17
January, 1995 has given the following list of diseases that can be cured
by honey and cinnamon as researched by western scientists:
HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread, instead of
jelly and jam, and eat it regularly for breakfast. It reduces the
cholesterol in the arteries and saves the patient from heart attack.
Also, those who have already had an attack, if they do this process
daily, they are kept miles away from the next attack.
Regular use of the above process relieves loss of breath and
strengthens the heart beat. In America and Canada, various nursing
homes have treated patients successfully and have found that as you
age, the arteries and veins lose their flexibility and get clogged;
honey and cinnamon revitalize the arteries and veins.
ARTHRITIS:
Arthritis patients may take daily, morning and night, one cup of hot
water with two spoons of honey and one small teaspoon of cinnamon
powder. If taken regularly even chronic arthritis can be cured. In a
recent research conducted at the Copenhagen University, it was found
that when the doctors treated their patients with a mixture of one
tablespoon Honey and half teaspoon Cinnamon powder before breakfast,
they found that within a week, out of the 200 people so treated,
practically 73 patients were totally relieved of pain, and within a
month, mostly all the patients who could not walk or move around
because of arthritis started walking without pain.
BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a
glass of lukewarm water and drink it. It destroys the germs in the
bladder.
CHOLESTEROL:
Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed
in 16 ounces of tea water, given to a cholesterol patient, was found to
reduce the level of cholesterol in the blood by 10 percent within two
hours. As mentioned for arthritic patients, if taken three times a day,
any chronic cholesterol is cured. According to information received in
the said Journal, pure honey taken with food daily relieves complaints
of cholesterol.
COLDS:
Those suffering from common or severe colds should take one tablespoon
lukewarm honey with 1/4 spoon cinnamon powder daily for three days.
This process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH:
Honey taken with cinnamon powder cures stomach ache and also clears
stomach ulcers from the root.
GAS:
According to the studies done in India and Japan , it is revealed that
if Honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system
and protects the body from bacteria and viral attacks. Scientists have
found that honey has various vitamins and iron in large amounts.
Constant use of Honey strengthens the white blood corpuscles to fight
bacterial and viral diseases.
INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food
relieves acidity and digests the heaviest of meals.
INFLUENZA:
A scientist in Spain has proved that honey contains a natural
"Ingredient" which kills the influenza germs and saves the patient from
flu.
LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly, arrests
the ravages of old age. Take four spoons of honey, one spoon of
cinnamon powder, and three cups of water and boil to make like tea.
Drink 1/4 cup, three to four times a day. It keeps the skin fresh and
soft and arrests old age. Life spans also increase and even a 100 year
old, starts performing the chores of a 20-year-old.
PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste.
Apply this paste on the pimples before sleeping and wash it next
morning with warm water. If done daily for two weeks, it removes
pimples from the root.
SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts
cures eczema, ringworm and all types of skin infections.
WEIGHT LOSS:
Daily in the morning one half hour before breakfast on an empty
stomach, and at night before sleeping, drink honey and cinnamon powder
boiled in one cup of water. If taken regularly, it reduces the weight
of even the most obese person. Also, drinking this mixture regularly
does not allow the fat to accumulate in the body even though the person
may eat a high calorie diet.
CANCER:
Recent research in Japan and Australia has revealed that advanced
cancer of the stomach and bones have been cured successfully. Patients
suffering from these kinds of cancer should daily take one tablespoon
of honey with one teaspoon of cinnamon powder for one month three times
a day.
FATIGUE:
Recent studies have shown that the sugar content of honey is more
helpful rather than being detrimental to the strength of the body.
Senior citizens, who take honey and cinnamon powder in equal parts, are
more alert and flexible. Dr. Milton, who has done research, says that a
half tablespoon of honey taken in a glass of water and sprinkled with
cinnamon powder, taken daily after brushing and in the afternoon at
about 3:00 P.M. when the vitality of the body starts to decrease,
increases the vitality of the body within a week.
BAD BREATH:
People of South America , first thing in the morning, gargle with one
teaspoon of honey and cinnamon powder mixed in hot water, so their
breath stays fresh throughout the day.
HEARING LOSS:
Daily morning and night honey and cinnamon powder, taken in equal parts
restores hearing. Remember when we were kids? We had toast with real
butter and cinnamon sprinkled on it!
FYI: I ran this past our own resident honey expert, Lucy Wellhausen,
who owns OhioHoney.com and she
responded with the following information.
Hi Maggie –
Yes, this IS good advice…I have a couple of things to add…
When you want to bring crystalized honey back to a liquid state, boil
some water in a sauce pan….REMOVE it from the heat…make sure the cap is
tight on the container….immerse the honey jar in the water and cover
with a folded bath towel…(this lets the heat permeate) – check every 15
minutes or so….you may have to do this procedure a couple of times…but
will re-liquefy the honey without harming the nutrients.
Honey containers were found in the Titanic wreckage and in the Pharaohs
tombs…and even tho the honey was extremely “OLD” – it was still
perfectly good honey.
Also – I have found that the Vietnamese cinnamon is extra great
tasting…..so you may want to check that out!
Thanks, Maggie, for asking!
Lucy
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Sensational
Salads"
In this month's theme
topic of "Sensational Salads"
we are looking for recipes for some sensational salads. I am
thinking of maybe some mixed green salads with dressings, vegetable and
potato salad
recipes, some daring oriental salads, and maybe some nice fruit salads
tossed in for good measure! 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
"Sensational Salads".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. 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: "Sensational
Salads".
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 "Sensational
Salads" has a deadline of
November 30, 2010,
and will be posted on December 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Sensational
Salads". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Van Gogh's Family
Tree
- His dizzy aunt - Verti Gogh
- The brother who ate prunes - Gotta Gogh
- The brother who worked at a convenience store - Stop an Gogh
- The grandfather from Yugoslavia - U Gogh
- The cousin from Illinois - Chica Gogh
- His magician uncle - Where-diddy Gogh
- His Mexican cousin - A mee Gogh
- The Mexican cousin's American half-brother - Ring Gogh
- The nephew who drove a stage coach - Wells-far Gogh
- The constipated uncle - Cant Gogh
- The ballroom dancing aunt - Tang Gogh
- The bird lover uncle - Flaming Gogh
- His nephew psychoanalyst - E Gogh
- The fruit loving cousin - Man Gogh
- An aunt who taught positive thinking - Way-to Gogh
- The little bouncy nephew - Poe Gogh
- A sister who loved disco - Go Gogh
- And his niece who traveled the country in a van - Winnie Bay Gogh
The Church Cake
Alice was to bake a cake for the church ladies' group bake sale, but
she forgot to do it until the last minute. She baked an angel
food cake and when she took it from the oven, the center had dropped
flat.
She said, "Oh dear, there's no time to bake another cake." So, she
looked around the house for something to build up the center of the
cake.
Alice found it in the bathroom... a roll of toilet paper. She plunked
it in and covered it with icing. The finished product looked
beautiful, so she rushed it to the church.
Before she left the house, Alice had given her daughter some money and
specific instructions to be at the bake sale the minute it opened, and
to buy that cake and bring it home. When the daughter arrived at the
sale, the attractive cake had already been sold.
Alice was beside herself.
The next day, Alice was invited to a friend's home where two tables of
bridge were to be played that afternoon.
After the game, a fancy lunch was served, and to top it off, the cake
in question was presented for dessert.
Alice saw the cake, she started to get out of her chair to rush into
the kitchen to tell her hostess all about it, but before she could get
to her feet, one of the other ladies said, "What a beautiful cake!"
Alice sat back in her chair when she heard the hostess (who was a
prominent church member) say:
"Thank you, I baked it myself."
bareMinerals
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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AMERICAN SPAGHETTI
PIE
~Shared by Marilyn,
Canton, OH
1/2 pound spaghetti noodles
1/2 medium onion, diced
1/2 green bell pepper, diced
3/4 pound ground Italian sausage
1 1/2 cups, about 12 ounces, ricotta cheese
1/3 cup grated mozzarella cheese
3 large eggs
1 Tbsp. Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups spaghetti sauce
3/4 cup grated mozzarella cheese
Cook spaghetti until it is al dente, cooked but still firm. (You
want it undercooked; as it will continue to cook in the oven.) Sauté
the onion, green pepper, and sausage until browned. Mix the ricotta
cheese, the 1/3 cup mozzarella cheese, eggs, oregano, salt, pepper, and
basil together in a large bowl. Add the cooked meat and vegetable
mixture.
Preheat oven to 375 degrees. Lightly grease a large, 3 1/2 to 4
quart, baking dish; set aside. Assemble pie by placing one half the
noodles in the pan. Pour one half of the spaghetti sauce over the
noodles. Spoon one half of the cheese and meat mixture over the
spaghetti sauce. Cover mixture with the other half of the noodles, then
the rest of the spaghetti sauce, and finally, the rest of the cheese
and meat mixture. Top dish with remaining 3/4 cup mozzarella
cheese. Cover pan with aluminum foil; set it on a baking sheet or
splash guard to catch any dribbles while baking. Bake for 45 minutes or
until just set or the center of the casserole measures 165 degrees with
an insta-read thermometer. Remove foil and bake for another five
minutes. Remove from oven and let stand for ten minutes before serving.
SPICY PEANUT NOODLES
~Shared by Linda
H., Rosharon, TX
12 ounces linguini or angel hair
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp vinegar (preferably rice vinegar)
2 scallions, finely chopped
2 cloves finely minced garlic
1 tsp sugar
1/4 to 1/2 tsp hot red pepper flakes
1 tsp sesame seeds
1/4 chopped peanuts
Cook the pasta per box instructions. Drain. Set it aside (keep it warm).
Blend the water and peanut butter.
Stir in the soy sauce, vinegar, 1/2 of the scallions, garlic, sugar,
and red pepper.
Stir the sauce into the pasta in a large bowl. Sprinkle with the rest
of the scallions, sesame seeds, and chopped peanuts.
BARBEQUE, BACON AND
CHEESE DIP
~Shared by Treva, NC
2 (8-oz.) packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
One quarter cup sweet onion, chopped
1 cup sharp cheddar cheese, shredded
Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread
barbeque sauce over the cream cheese. Top with bacon bits, tomato,
onion and cheese. Serve with tortilla chips.
The Skinny: Use low fat cream cheese and cheddar cheese.
NO BAKE PEANUT-CHOCOLATE BROWNIES
~Shared by Johnny,
LA
4 cups graham cracker crumbs
1 cup peanuts -- chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract
Combine first 4 ingredients with a pastry blender. In a small saucepan,
melt the chocolate chips and milk over low heat, stirring constantly
until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set
aside. Pour remaining chocolate mixture over crumb mixture and stir
until well blended. Spread evenly in a greased 9-inch square baking
pan. Frost with the reserved chocolate mixture. Chill for about 1 hour.
Makes about 2 dozen.
Source: Wildduck
YUMMY PINK PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 liters cranberry ginger ale
1 gallon raspberry sherbet
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next
scoop raspberry sherbet into bowl. Then pour the other 2 liters of
chilled cranberry ginger ale over sherbet. Serve.
TOMATO-BASIL SKEWERS
~Shared by Jim D.,
WA
Makes 16 pieces
Ingredients
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil for drizzling
Coarse salt & freshly ground pepper to taste
Instructions
Thread mozzarella, basil and tomatoes on small skewers. Drizzle with
oil and sprinkle with salt and pepper.
Nutrition Information
Per piece: 46 calories; 3 g fat (2 g sat, 0 g mono); 8 mg cholesterol;
1 g carbohydrate; 3 g protein; 0 g fiber; 217 mg sodium; 34 mg
potassium.
What you get: Calcium, protein, vitamin C, potassium.
0 Carbohydrate Servings
OLD-FASHIONED APPLE
PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This is an old family favorite. The best apple pie we have ever had. I
hope it becomes one of your favorites.
Makes 1 pie
1 hour 30 minutes 30 min's prep
1 recipe pastry for a double-crust 9-inch pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 granny smith apples, peeled,cored and sliced
Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in
flour to form a paste. Add water, white sugar and brown sugar and bring
to a boil. Stir in the vanilla and cinnamon. Reduce temperature and let
simmer. Place the bottom crust in your pan. Fill with apples, mounded
slightly. Cover with a lattice work of crust. Gently pour the sugar and
butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce temperature to 350
degrees and continue to bake for 35 to 45 minutes, until apples are
soft.
10-MINUTE SZECHUAN
CHICKEN
~Shared by Jim H.,
Calgary, Alberta,
Canada
Fast and easy is a requirement in my house!
30 min; 20 min prep
SERVES 4
4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1-3 garlic cloves, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons vinegar or white wine or rice wine or rice wine
vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag
to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until
lightly browned. Add soy sauce, vinegar, sugar and water. Cover and
cook 3 minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer. Serve over white rice
with a side salad for a complete meal.
Source: Recipezaar
SAUSAGE, BROCCOLI
AND PASTA TOSS
~Shared by Linda
H., Rosharon, TX
1 cup tricolor or plain cheese tortellini
3 cups broccoli flowerets
8 ounces fully-cooked smoked Polish sausage, halved lengthwise and
thinly bias-sliced
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 teaspoon caraway seed
1 cup milk
1 cup shredded process Swiss cheese (4 ounces)
1 tablespoon coarse-grain brown mustard
In a Dutch oven or large saucepan, cook tortellini in a large amount of
boiling salted water for 10 minutes, stirring occasionally. Add
broccoli and sausage. Return to boiling and cook about 5 minutes more
or until pasta is tender but slightly firm and broccoli is
crisp-tender, stirring occasionally. Drain; keep warm.
Meanwhile, in a medium saucepan, melt butter. Stir in flour and caraway
see. Add milk all at once. Cook and stir until thickened and bubbly.
Add cheese and mustard, stirring until cheese melts. Pour over
tortellini mixture; toss to coat.
Make 4 servings.
Source: Cooksrecipes.com
SAN ANTONIO SALAD
~Shared by Treva, NC
1 lb. lean ground beef
2 Tbsp. chili powder
1/2 tsp. ground cumin to taste salt and pepper
1 head iceberg lettuce, shredded
1 can (15.5 oz.) can pinto beans
2 tomatoes, cubed
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 package (12 oz.) corn tortilla chips, broken
1 jalapeño pepper, seeded, chopped (optional)
1/2 cup chopped green onion (optional)
1 cup salsa, optional
In a large skillet over medium-high heat, brown ground beef. Season
with chili powder, cumin, salt and pepper. Remove from heat when beef
is cooked through.
In a large salad bowl, toss together lettuce, tomato, cheddar cheese,
cilantro and pinto beans with juice. Mix in ground beef and corn chips.
Toss in jalapeño, green onion, and salsa.
CORN CASSEROLE
SUPREME
~Shared by Johnny,
LA
1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 c. sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 c. margarine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top
Preheat oven top 350. Combine all ingredients in a large bowl and blend
well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top
and bake for 45 minutes. Serve 6
COLD ROASTED
MOROCCAN SPICED SALMON
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard,
nutmeg, cayenne, allspice, and sugar; set aside. Line a baking sheet
with foil, then spray with nonstick cooking spray. Rinse the salmon
with cold water and pat dry. Lightly sprinkle the skin with the spice
mix, then place the salmon skin-side down on the prepared baking sheet.
Sprinkle the remaining spice mix evenly over the salmon. Allow the
salmon to come to room temperature, 30 to 40 minutes. Preheat oven to
425 degrees F (220 degrees C). Sprinkle the salmon with lime juice and
roast in the oven for 12 minutes. Remove from oven and allow to stand
at room temperature for 15 minutes. The salmon will still be rare when
removed from the oven, but will continue to cook as it rests. After 15
minutes, wrap the fish tightly with foil and refrigerate for at least 2
hours before serving.
SOUTH PACIFIC SHRIMP
~Shared by Jim D.,
WA
Makes 4 servings, 1 generous cup each
Ingredients
Marinade & shrimp
1/3 cup "lite" coconut milk (see Tips)
2 serrano chiles or jalapeño peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
¼ cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined (see Tips)
Sauce
1 teaspoon extra-virgin olive oil
½ cup diced seeded tomato
4 cups baby spinach
Instructions
1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice
and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover
and marinate in the refrigerator for 10 to 15 minutes, tossing
occasionally. Drain well, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
shrimp and cook, turning once, until barely pink, about 30 seconds per
side; transfer to a plate. Add tomato and spinach to the pan; cook,
stirring, until the spinach starts to wilt, about 30 seconds. Add the
reserved marinade; simmer until the sauce thickens slightly, about 2
minutes. Return the shrimp and any accumulated juices to the pan; heat
through. Serve immediately.
Tips: Freeze any leftover coconut milk or refrigerate it for several
days; you can use it instead of broth or water to cook rice or enrich a
curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in
resealable bags, are convenient to keep in your freezer. Thaw in a
covered bowl in the refrigerator. If you're in a hurry, place shrimp in
a colander under cold running water for about 5 minutes.
Nutrition Information
Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg
cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.
Nutrition bonus: 40% dv vitamin a, 18 mg vitamin c (30% dv), 4 mg iron
(20% dv).
Source: EatingWell.com
AUTUMN ROASTED
VEGETABLES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: makes 4 servings.
Ingredients
3 carrots, peeled and cut into 1-inch pieces
9-10 pearl onions, peeled and trimmed
2 cups Brussels sprouts, halved if large
1 medium sweet potato, peeled and cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
2 Tbsp. chopped pecans for garnish (optional)
Directions
Preheat oven to 400 degrees. In a mixing bowl, toss the vegetables with
oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add
broth to pan. Roast for 45 minutes, stirring and turning carefully
every 10 to 15 minutes.
Check frequently for tenderness. When vegetables are almost tender,
turn oven up to 425 degrees and roast 10 to 15 minutes more, until
vegetables are lightly browned and tender. Serve hot, garnished with
pecans, if desired.
Nutritional Information Per Serving:
121 calories, 4 g. total fat (less than 1 g. saturated fat), 21 g.
carbohydrate, 4 g. protein, 4 g. dietary fiber, 260 mg. sodium
Diabetic Exchanges: 3 Vegetable, 1 Fat, 1/2 Bread/Starch
Source: AICR
STRAWBERRY LEMONADE
~Shared by Marilyn,
Canton, OH
2 cups ice cubes
1 cup water
6 - 8 large fresh strawberries - stems and hulls removed
6 ounce can frozen lemonade concentrate
Place water, ice cubes and lemonade concentrate in a blender.
Blend until the ice is completely crushed.
Add strawberries and give another blend to incorporate.
Yield - 1 pitcher
MINTED PEAS
~Shared by Larry
Holmes, Toronto,
Canada
1 10-ounce package frozen green peas
1 teaspoon dry mint
1 teaspoon sugar
boiling salted water
1 tablespoon butter
salt and pepper, to taste
Cook peas, mint and sugar in boiling salted water to cover 5 to 7
minutes or until peas are tender. Drain; stir in butter,
salt and pepper. Serve immediately.
Makes 4 servings.
GREEK STUFFED
ZUCCHINI
(Yemista kolokythia)
~Shared by Linda
H., Rosharon, TX
Serves / Yields: 4 - 5 persons
9 small zucchini (aprox. 15 cm)
1.5 cup chopped onion
2 cups chopped celery
50 ml olive oil
100 grams brown rice
225 ml boiling water
100 grams bread crumbs
1 cup parsley
2 eggs, separated
3 lemons
1 tsp salt
Pepper
Either core zucchini or split in half lengthwise and scoop out innards.
Chop this up and set aside. Chop onion and celery fine. Put onion,
celery, olive oil, rice, water, pepper and salt in a pot, and cook over
medium heat for 25 minutes. Meanwhile, put juice of 2 lemons in a bowl
with the egg whites and stir a bit. Put the juice of the third lemon in
a bowl with the yolks and stir that a bit (put this in the fridge).
After the 25 minutes, add the chopped zucchini to the rice mix. Cook
another 5 minutes to soften zucchini. Preheat oven to 180 C . Place
zucchini shells in baking dish. Remove mixture from heat. Add parsley,
bread crumbs, and egg white into mixture. Mix together. Either stuff
cored zucchini (rinsing hands often in cold water since mixture will be
hot) or fill zucchini "boats" in baking dish. Bake in oven for 40
minutes, covered. Remove from oven, get yolk mixture from fridge. Add
any juice in pans to yolk mixture while stirring. Spoon this mixture
over the top of the stuffed zucchini. Bake for 5 more minutes.
Source: Greek-Recipe.com
CAJUN SHRIMP AND
CATFISH CASSEROLE
~Shared by Treva, NC
2 tablespoons low-fat buttermilk
1 tablespoon low-salt blackening seasoning
1 1/2 pounds catfish fillets, cut into 1/2-inch strips
Cooking spray
1 tablespoon butter
1 cup chopped green onions
1 cup sliced mushrooms
1/2 cup chopped fresh parsley
1 pound small shrimp, peeled and deveined
1/2 cup light Alfredo sauce (such as Contadina)
1 tablespoon fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
5 1/2 cups hot cooked long-grain rice
Preheat oven to 350F. Place the buttermilk and blackening seasoning in
a large bowl, stirring to blend. Add catfish; toss gently to coat. Heat
a large nonstick skillet coated with cooking spray over medium-high
heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place
the catfish mixture in a 2 1/2-quart shallow casserole coated with
cooking spray.
Melt the butter in pan over medium-high heat. Add the onions,
mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3
minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and
broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle
with cheese. Bake shrimp mixture at 350F for 20 minutes or until
bubbly. Serve shrimp mixture over rice.
Yield: 8 servings.
CALORIES 382 (28% from fat); FAT 12g (sat 4.4g, mono 3.8g, poly 1.9g);
IRON 3.7 mg;
CHOLESTEROL 139 mg; CALCIUM 110 mg; CARBOHYDRATE 35.7g; SODIUM 511
mg;
PROTEIN 30.4g; FIBER 1.1g
RED BEANS AND RICE
~Shared by Johnny,
LA
2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
Wash beans in cold water. Drain beans and put in covered pot with cold
water. Add ham or sausage to pot. Bring to boil slowly. Add chopped
onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2
hours stirring occasionally until beans are soft. Mash some of the
beans against the side of the pot to make a creamy sauce. Serve with
rice. (Serves 6)
TOASTED ROMANO
CROSTINI
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup DI GIORNO Shredded Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
4 green onions, chopped
3 Tbsp. chopped roasted red peppers
1 loaf French bread, cut into 1/2-inch slices
PREHEAT broiler. Mix cheese, mayo, onions and red peppers.
SPREAD mixture on bread slices. Place on baking sheet.
BROIL 5 to 7 inches from heat 3 to 4 minutes or until golden brown.
Makes 24 servings.
TIJUANA TORTA
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
1 15-ounce can black beans or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
½ teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage
Instructions
1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado,
onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half
horizontally. Pull out most of the soft bread from the center so you're
left with mostly crust. Divide the bean paste, avocado mixture and
cabbage evenly among the sandwiches. Cut each in half and serve.
Tips
Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
Note: While we love the convenience of canned beans, they tend to be
high in sodium. Give them a good rinse before adding to a recipe to rid
them of some of their sodium (up to 35 percent) or opt for low-sodium
or no-salt-added varieties. (This recipe is analyzed with rinsed,
regular canned beans.) Or, if you have the time, cook your own beans
from scratch.
Nutrition Information
Per serving: 354 calories; 9 g fat (1 g sat, 5 g mono); 0 mg
cholesterol; 60 g carbohydrate; 17 g protein; 17 g fiber; 682 mg
sodium; 639 mg potassium.
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium
(18% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat
PEACHES AND CREAM
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3/4 cup flour
1 large can sliced peaches
3 oz. cream cheese
1/2 tsp salt
1/2 cup sugar
3 tbsp margarine
3 tbsp peach juice
1/2 cup milk
1 tsp baking powder
1 small pkg. vanilla pudding (not instant)
1 egg
Drain peaches, reserving juice. Combine all ingredients except peaches,
sugar, cream cheese, and juice. Beat for 3 minutes: pour into greased
10 inch pie plate. Place peaches over batter. Combine cream cheese,
sugar, and peach juice in small bowl and beat until smooth. Pour over
peaches and sprinkle with 1 tbsp of sugar combined with 1/2 teaspoon of
cinnamon. Bake at 350 for 30-35 minutes. If any left over, store in
refrigerator.
TURKEY OR
CHICKEN-BROCCOLI PIE
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
2 cups leftover dressing
1 (10 oz.) pkg frozen broccoli spears
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
2 cups roast turkey, cubed
1/4 cup giblet gravy, optional
1 hard cooked egg, chopped
6 gingersnap cookies, crumbled
Line a 9-inch glass pie plate with dressing.
Cook broccoli till barely tender. Place broccoli spears over dressing,
spoke fashion, with heads resting on edge of plate. Split large spears
to make uniform.
Make white sauce of butter, flour, milk, and salt. Stir in turkey,
gravy and egg.
Carefully pour mixture over broccoli. Sprinkle crumbs over top.
Bake at 350 degrees F. For 20 minutes.
Yield: 6 servings
TOMATO RICE
~Shared by Marilyn,
Canton, OH
1/4 cup olive oil
2 Tbsp. butter
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups vegetable stock
2 cups long-grain rice
Salt and freshly ground pepper to taste
Chopped cilantro, for garnish
Heat the oil and butter in a large saucepan over moderate heat. Add the
onion and garlic and cook 5 minutes, until soft but not brown. Add
tomatoes, cover and simmer for 15 minutes. Add the stock and bring to a
boil. Stir in the rice, salt, and pepper, and cover. Reduce heat to a
simmer and cook covered until the rice is done, about 20 minutes. Fluff
with a fork and garnish with chopped coriander (cilantro).
EASY BANANA CAKE
~Shared by Luanne,
FL
My sister says this is a keeper. I'm out of bananas right now. Guess I
have to go to the store and see if I can find some that are going bad.
1 pkg. yellow cake mix
1/8 tsp. baking soda
1 c. mashed bananas (2-3 med. ripe bananas)
1/2 c. chopped nuts (optional)
Mix together the yellow cake mix as directed on the package, except,
stir 1/8 teaspoon baking soda into dry mix before adding liquid. Also,
use 1/4 cup less water than package directions. To cake mix add mashed
bananas and nuts if desired. Bake according to package directions.
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TOMATO & AVOCADO SALSA
~Shared by Jim D.,
WA
Active Time: 10 Minutes
Total Time: 10 Minutes
Makes: about 1 1/2 cups
You’ll love this quick and delicious salsa so much, you’ll want to make
it for every Taco Night.
INGREDIENTS
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeño, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
DIRECTIONS
Combine tomato, onion, jalapeño, lime juice to taste, salt and pepper
in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Nutrition Information
about 1 1/2 cups - Facts Per Serving:
Calories: 9 Fat. Total: 1g Carbohydrates, Total: 1g
Cholesterol: 0mg Sodium: 13mg Protein: 0g
Fiber: 0g % Cal. from Fat: 100% Fat, Saturated: 0g
Source: EatingWell Magazine
LOW-FAT BEAN DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons seeded minced jalapeño pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoons sugar
Directions
Combine all ingredients in a blender or food processor and process
until smooth. Transfer to a serving bowl. Use raw vegetables or
tortilla chips for dipping. Store in the refrigerator.
Yield: 1-3/4 cups.
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CHICKEN AND PEA POD STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
INGREDIENTS
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas,
OR 1 (6 ounce) package frozen pea pods, thawed and drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast
DIRECTIONS
In a small bowl, combine cornstarch and sugar, and blend well. Add
water and soy sauce, blending until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add carrots
and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap
peas, green onions, and gingerroot, and cook, stirring, for 3 to 4
minutes or until vegetables are crisp tender.
Stir in chicken and cornstarch mixture. Cook, stirring, until mixture
thickens and is thoroughly heated.
Nutritional Information Per Serving: Glycemic Index: 44, Glycemic Load:
5, Calories: 257, Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g, Fat: 7 g,
Cholesterol: 63 mg, Sodium: 211 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale
GRILLED PORTOBELLO
MUSHROOMS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- Salt and pepper to taste
- 4 medium portobello mushrooms, cleaned and stemmed
DIRECTIONS
In a small bowl, combine the vinegar, oil, garlic, salt, and pepper.
Heat a grill pan on high or prepare an outdoor grill on medium-high
heat with the rack set 6 inches from the heat source.
Add the portobello mushrooms, gill side down, to the hot grill pan or
grill rack. Brush the top of the mushrooms with the vinegar and oil
mixture. Grill the mushroom for
4-5 minutes and turn. Brush more of the vinegar and oil mixture on the
mushroom and continue to grill for 4-5 more minutes until it is cooked
through.
Nutritional Information Per Serving (1 mushroom): Calories: 52, Fat: 4
g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 5 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Italian
Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
VEAL PAPRIKASH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 pound grain-fed veal scallops or boneless beef sirloin, cut
into thin strips
- 4 cups quartered mushrooms
- 1 large onion, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 4 teaspoons sweet Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 pepper
- 1 tablespoon all-purpose flour
- 3/4 cup chicken stock
- 1/2 cup sour cream
- Salt and pepper
DIRECTIONS
In a large non-stick skillet, heat half the oil over high heat;
stir-fry veal in 2 batches, each for 3 minutes or until browned but
still pink inside. Transfer to a plate along with pan juices; keep
warm.
Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic,
paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes
or until lightly colored.
Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring,
for 2 minutes or until thickened. Stir in sour cream. Return veal and
accumulated juices to pan; cook 1 minute more or until heated through.
Adjust seasoning with salt and pepper to taste; serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 266,
Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 30 g, Sodium: 462
mg, Cholesterol: 107 mg
Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
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CHERRY CHICKEN SALAD SANDWICH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Combine chicken, cherries and onions in a large bowl; mix well. In
another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour
over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.
Spoon chicken salad onto sliced croissants; top with lettuce. Garnish
with parsley, if desired.
Makes 2 to 4 servings, depending on size of croissants.
Source: http://groups.yahoo.com/group/sandwichtime
CATALINA CHICKEN
~Shared by Maggie,
TX
Ingredients:
2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jelly
Directions:
In a large nonstick skillet, brown chicken in oil. Transfer to a
shallow baking dish coated with cooking spray. Combine the salad
dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer
reads 170°.
Yield: 2 servings.
Nutrition Facts
One serving: 1 chicken breast half (prepared with fat-free dressing and
reduced-sugar jelly) Calories: 246 Fat: 8 g Saturated Fat: 1 g
Cholesterol: 78 mg Sodium: 697 mg Carbohydrate: 14 g Fiber: 1 g
Protein: 29 g
Source: Cooking
for 2
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MASHED POTATO, CREAM CHEESE AND CHIVE
GRATIN
3 1/2 pounds russet potatoes, peeled and cubed
8 ounces cream cheese, diced, room temperature
1/2 cup sour cream
1/2 cup milk
3/4 cup chopped fresh chives
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cold butter, diced
Preheat oven to 375 degrees. Butter a 6 to 8 cup baking dish. Cook
potatoes in boiling salted water until tender, about 12 to 15 minutes.
Drain potatoes and return to pot. Add cream cheese and mash. Add sour
cream, milk, chives, salt and pepper. Transfer mixture to prepared dish
and dot top with butter. Bake about 30 minutes until potatoes are
heated through and top is lightly browned. Let stand 5 minutes before
serving.
BUBBLING WISCONSIN
CHEESE BREAD
This bread rocks!
1/2 cup (2 ounces) shredded Wisconsin Mozzarella cheese
1/3 cup mayonnaise or salad dressing
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 loaf (16 ounces) French bread, halved lengthwise
1/3 cup (1 ounce) grated Wisconsin Parmesan cheese
In a mixing bowl combine the Mozzarella cheese, mayonnaise, garlic
powder, and onion powder. Stir to mix well. (Mixture will be very
thick.) Spread half of mixture over each French bread half. Sprinkle
with Parmesan cheese. Bake at 350 F for 20 to 25 minutes or until
bubbly and lightly browned. (Or, broil 4 inches from heat for 3 to 5
minutes.) Cut each half into 8 slices.
CILANTRO CREAM
CHICKEN
4 boneless chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
juice of 1 lime (or 1 Tbsp.)
(McCormick's) Rotisserie seasoning to taste
salt & pepper to taste
3 Tbsp. Butter
1/2 cup chopped (fresh) cilantro
Brown chicken in butter, seasoning chicken while browning. Remove
chicken from skillet when browned. Add cream cheese cubes and heavy
cream. Add lime juice and chopped cilantro. Return chicken to skillet.
Cover and cook on low for 15 minutes.
SPAGHETTI SALAD
This salad is great for ladies' luncheons. Even better the next day.
1 pound spaghetti
1 (8 ounce) bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
2 tomatoes, chopped
1 (2 ounce) can sliced black olives
In a large pot of salted boiling water cook pasta until al dente. Drain
and cool under cold water.
Combine cooked pasta with Italian dressing, Italian salad seasoning,
green onions, tomatoes and black olives. Toss to coat. Refrigerate
overnight before serving.
BAKED CRAB DIP
Ingredients
1 8 oz. pkg. cream cheese, softened
1 6 oz. can crabmeat
2 Tbs. grated onion
1 Tbs. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 Tbs. finely sliced green onions, for garnish
Directions
In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt,
pepper, and Worcestershire sauce. Stir well. Place mixture in an
ovenproof serving dish; sprinkle with a little paprika. Bake at 375
degrees for about 15 minutes, or until thoroughly heated. Sprinkle with
sliced green onion.
Yield: approximately 2 cups
ASPARAGUS BEEF LO
MEIN
1 boneless beef sirloin steak (1 pound), thinly sliced
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2-1/4 cups water, divided
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce
In a large skillet or wok, stir-fry beef and garlic in oil for 5
minutes or until meat is no longer pink. Add the asparagus; stir-fry
for 2 minutes or until crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from
one ramen noodle seasoning packet; stir until dissolved. Add hoisin
sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2
minutes or until thickened. (Discard remaining seasoning from opened
packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles
and contents of remaining seasoning packet. Cook for 3 minutes. Remove
from the heat; cover and let stand until noodles are tender. Serve with
beef mixture. Makes 4 servings
PEA PICKING CAKE
4 eggs, well beaten
1/3 c. Wesson oil
1 (11 oz.) can mandarin oranges, juice included
1 box Duncan Hines butter recipe cake mix
Mix eggs, oil, cake mix, mandarin oranges together. Bake in two 9 inch
cake pans at 350 degrees for 30-35 minutes. Cool, then frost with
frosting.
FROSTING FOR PEA
PICKING CAKE:
1 lg. Cool Whip
1 lg. instant vanilla pudding mix
1 lg. can crushed pineapple
Mix pudding mix with pineapple juice and add Cool Whip and spread on
cooled cake and keep refrigerated.
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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?fAcctI
D=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 Reno, 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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