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A
to Z
Recipes
November
7, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Did you
set that clock back? Good! I've been busier than a one-armed
paperhanger. And still strapped by a old and small laptop computer. But
things are looking up and I can see the light of day after a pretty
tough October. I should be up and running and hopefully back to normal
soon.
A discussion was had during our last a2z annual gathering. The location
for the next one 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 8-14, 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 eating 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.
My thanks to those who've shared recipes and other tidbits for today's
issue. I know you'll find something to make you think, laugh, or cook.
Maybe all three!
We'll see you here again on Wednesday, God willing.
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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
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We tend to forget that happiness doesn't come as a
result of getting
something we don't have, but rather of recognizing and appreciating
what we do have.
~ Frederick Keonig
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Procrastinator's
Creed
~Shared by Mary H.,
Montreal, Canada
You may wish to delay reading this until you have more free time.
1. I believe that if anything is worth doing, it would have been done
already.
2. I shall never move quickly, except to avoid more work or find
excuses.
3. I will never rush into a job without a lifetime of consideration.
4. I shall meet all of my deadlines directly in proportion to the
amount of bodily injury I could expect to receive from missing them.
5. I firmly believe that tomorrow holds the possibility for new
technologies, astounding discoveries, and a reprieve from my
obligations.
6. I truly believe that all deadlines are unreasonable regardless of
the amount of time given.
7. If at first I don't succeed, there is always next year.
8. I shall always decide not to decide, unless of course I decide to
change my mind.
9. I shall always begin, start, initiate, take the first step, and/or
write the first word, when I get around to it.
10. I will never put off tomorrow, what I can forget about forever.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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If You Don't Have
a Gravy Boat
~Shared by Marilyn,
Canton, OH
Use a teapot instead. It will keep the gravy warmer because it has a
lid.
This will look great on your table and be fun for your kids to pour on
their food.
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: "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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What a Real Woman Does
~Shared by Deann,
Knox, IN
A real woman is a man's best friend.
She will never stand him up and never let him down.
She will reassure him when he feels insecure and comfort him
after a bad day.
She will inspire him to do things he never thought he could do; to live
without fear and forget regret.
She will enable him to express his deepest emotions and give in to his
most intimate desires.
She will make sure he always feels as though he's the most handsome man
in the room and will enable him to be the most confident, sexy,
seductive, and invincible.
No wait... sorry... I'm thinking of beer.
That's what beer does...
Nevermind.
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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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:
"TOP OF STOVE"
STUFFED PEPPERS
~Shared by Larry
J., Spring Hill, TN
A meal to fulfill your hunger.
INGREDIENTS:
2-1/2 pounds ground lean chuck
1 medium onion, chopped
1 can condensed black bean soup
1-1/2 teaspoons chili sauce
1 teaspoon sugar
1 teaspoon pepper
2 Tablespoons Worcestershire sauce or A-1 sauce
2 Tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
1/2 teaspoon ground celery seed
2 Tablespoons chopped parsley
4 large bell peppers, halved lengthwise
Catsup
TO PREPARE:
Brown meat and onion together without additional fat in large Dutch
oven. Drain fat from meat. Add other ingredients, except
bell peppers and catsup. Cover, and cook slowly for 10 – 15
minutes. Stir occasionally. Wash and cut peppers in half,
lengthwise. Remove and discard seeds, veins and stems. Heap
meat mixture into peppers. Decorate tops with dabs of
catsup. Cover bottom of Dutch oven with 1/4 inch water.
Carefully place stuffed peppers in water. Cover tightly with
heavy lid, and steam over medium heat for 10 – 12 minutes, until
peppers are tender but not soft (much better if they are slightly
crisp). Meat filling can be made a day ahead and re-heated before
filling peppers.
SERVES: 4 - 6
Source: "The
Houston Junior League Cookbook" by The Junior League of Houston
ZUCCHINI CHOCOLATE
CHIP COOKIES
~Shared by Marilyn,
Canton, OH
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 egg, beaten
1 Tbsp. vanilla extract
Combine in large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture:
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto
greased baking sheet, and flatten with the back of a spoon. Bake at
350F degrees, 10 to 15 minutes.
Makes 2 dozen cookies.
CREOLE COUNTRY
AMBROSIA WITH TWIN
CHOCOLATE SHAVINGS
~Shared by Johnny,
LA
2 (8-oz.) pkgs. cream cheese
4 cups heavy whipping cream
1 1/2 tsps. ground nutmeg
1 1/2 tsps. ground cinnamon
1 1/2 cups sugar
2 (8-oz.) cans fruit cocktail, drained very well
1 cup chopped pecans
2 1/2 cups seedless green grapes
2 cups shredded coconut
2 (11-oz.) cans mandarin oranges, drained very well
2 1/2 cups miniature marshmallows
1 (10-oz.) jar maraschino cherries, drained well
2 (8-oz.) cans pineapple chunks, drained well
1 block Baker's white chocolate, shaved
1 block Baker's milk chocolate, shaved
Drain fruit very well and set aside.
Combine cream cheese, whipping cream, nutmeg and cinnamon. Whip on
medium-high speed. When mixture starts to thicken slightly, add sugar
slowly and beat until stiff peaks form. Set aside.
Layer fruit cocktail, 1/4 of whipped cream, pecans, another layer of
1/4 of the whipped cream,grapes, coconut, mandarin oranges,
marshmallows, cherries, another layer of 1/4 of the whipped cream and
pineapple.
Top with remaining whipped cream and sprinkle with white and milk
chocolate. Garnish with maraschino cherries. This recipe can be created
in individual servings by layering in same manner in parfait glasses.
Serves 10.
BACON AND EGG
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ooooooo this sounds
like Christmas
morning this year. ~Barb
Breakfast casseroles are one of our all-time favorite brunch foods.
Assemble this hearty dish the night before, and bake the next morning.
Yield: Makes 8 to 10 servings
Ingredients
1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
2 cups (8 ounces) finely shredded Mexican four-cheese blend
1/2 pound bacon, cooked and crumbled (8 slices)
8 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard
1/2 teaspoon Worcestershire sauce
Salsa or sliced fresh tomatoes
Preparation
Arrange bread cubes in a lightly greased 13- x 9-inch baking dish.
Sprinkle with shredded cheese and crumbled bacon.
Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire
sauce. Pour over prepared dish; press down bread cubes with a spoon to
allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30
minutes before baking.
Bake at 350° for 35 minutes or until set and golden. Serve with salsa
or sliced fresh tomatoes.
Note: Hawaiian bread may be found in the deli section of supermarket.
Ten to 12 white bread slices, cubed, may be substituted for Hawaiian
bread.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
OLD-FASHIONED LEMON
CHESS PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 Lemons
1/2 c Butter
2 c Sugar
4 Eggs
2 Unbaked pie crusts
Preparation
Grate entire peel off the two lemons and squeeze all the juice; set
aside. Cream together butter and sugar. Add eggs and beat well. By
hand, mix in lemon juice and rind until smooth. Divide mixture into two
unbaked pie crusts. Bake at 425 until edges of filling begin to brown
(watch carefully!). Reduce oven temperature to 300. When top of pie
begins to brown, turn off oven and open oven door. Leave pie in oven
until oven is cool. Makes 2 9 inch pies.
Taste Of Home Country Cooking 1996
PUMPKIN SAUSAGE
LASAGNA
~Shared by Linda
H., Rosharon, TX
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds bulk sweet Italian sausage (any kind), casings removed
1 large eggplant, peeled and chopped into small pieces
1 medium onion, chopped
2 garlic cloves, grated
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Few dashes fresh nutmeg
1 box oven-ready lasagna noodles
1 1/4 cups grated Parmigiano-Reggiano cheese
Yields: 4-6 servings
Preheat oven to 375ºF. Heat a large sauté pan over
medium-high heat with 2 tablespoons EVOO, about two turns of the pan.
Add the sausage and cook until golden brown, breaking the meat up as it
cooks with a wooden spoon or rubber spatula. Push the meat to one side
of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes,
until tender, then season with salt and freshly ground black pepper.
While the veggies are cooking, place a medium-size sauté pan over
medium-high heat and melt the butter. Whisk in the flour and cook the
mixture for about 1 minute. Whisk the milk into roux, breaking up any
clumps. Bring the mixture to a bubble and add the pumpkin puree and
nutmeg. Season the sauce with salt and freshly ground black pepper,
reduce the heat and simmer the sauce for 2-3 minutes, until slightly
thickened.
Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole
dish. Layer three lasagna noodles over the sauce, then top them with
about 1 cup of the meat mixture, a cup or so of the sauce and a palmful
of cheese. Repeat these layers two times, topping the casserole with a
layer of lasagna noodles. Spoon the remaining sauce over the noodles,
sprinkle the remaining grated cheese over top. Cover with aluminum foil
and bake the lasagna until the sauce is bubbling and pasta is baked
through, about 45 minutes.
During the last ten minutes of baking, remove the aluminum foil to
brown the cheese. Once out of the oven, allow the dish to rest a few
minutes before serving.
Source: Rachael Ray 11/21/07
CORNED BEEF &
CABBAGE
~Shared by Larry
Holmes, Toronto,
Canada
1 pound corned-beef brisket
cold water to cover
1 small onion, peeled, studded with 4 whole cloves
1 clove garlic, peeled, crushed
1 bay leaf
4 peppercorns
1 medium head cabbage
Wipe beef with damp cloth. Place in Dutch oven; cover with
cold water. Add onion, garlic, bay leaf and peppercorns.
Bring to boil over moderate heat. Skim any foam;
cover. Reduce heat to low; cook approximately 3 hours or
until tender. Remove meat; keep warm.
Wash cabbage; cut into 4 wedges. Add cabbage; cook 12
to 15 minutes until cabbage is tender. Drain well; dress
with butter, salt and pepper. Slice corned beef. Serve with
cabbage and boiled potatoes. The following horseradish sauce is a
spicy addition.
Horseradish Sauce
½ cup cream
1/3 cup mayonnaise
2 tablespoon (or more) prepared hot horseradish
1 tablespoon chopped parsley
Mix all ingredients together, adding horseradish to taste. Let
stand at least 1 hour before using.
OLD FASHIONED BERRY
COBBLER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Very good served slightly warm with Ice cream and recipe has been in
family for over 100 years
8 servings
1 cup granulated sugar
4 tablespoons butter
1 cup milk
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 cups Marion berries, or your favorite type berry (Berries can be
frozen, just add 3-5 minutes more cooking time)
1 1/2 cups granulated sugar
3 tablespoons butter
2 1/2 cups boiling water
Cream butter and sugar together, then add milk on slow speed.
Sift dry ingredients together and add to wet a couple of tablespoon at
a time, until smooth.
Batter should be very thick paste, turn out into greased 13 x 9 x 2
inch pan, put berries on top of batter, sprinkle with remaining 1 1/2
cups sugar, and pour 2 1/2 cups boiling water over top, dot with
remaining 3 tbs. butter.
Bake at 425 degrees for 30 minutes or until golden brown.
PROSCIUTTO-WRAPPED
SCALLOPS WITH
SPINACH
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
12 large dry sea scallops (about 1 pound; see Note)
¼ teaspoon lemon pepper
1 ¼ ounces very thinly sliced prosciutto (about 3 slices), cut into 12
long strips
3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Freshly ground pepper to taste
12 ounces baby spinach
Instructions
1. Place rack in upper third of oven; preheat broiler. Coat a large
baking sheet with cooking spray.
2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1
piece of prosciutto around each scallop. Thread 3 scallops crosswise
onto each skewer (securing the prosciutto to the scallop) and place on
the prepared baking sheet. Broil until just cooked through, about 6
minutes.
3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a
medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
4. Place spinach in a colander and rinse under cold water. Heat a large
skillet over medium heat. When hot, add handfuls of spinach (with water
still clinging to it) to the pan and cook, stirring, until just wilted,
2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to
coat with the vinaigrette. Divide the spinach among 4 plates and top
each portion with 3 scallops. Drizzle the scallops with the reserved
vinaigrette.
Tips
Equipment: Four 10-inch metal or bamboo skewers
Note: Be sure to buy 'dry' sea scallops (scallops that have not been
treated with sodium tripolyphosphate, or STP). Scallops that have been
treated with STP ('wet' scallops) have been subjected to a chemical
bath and are not only mushy and less flavorful, but will not brown
properly.
Nutrition Information
Per serving: 239 calories; 14 g fat (3 g sat, 8 g mono); 47 mg
cholesterol; 6 g carbohydrate; 23 g protein; 2 g fiber; 620 mg sodium;
782 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Magnesium (31% dv),
Folate & Vitamin C (30% dv), Potassium (22% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 2 fat
Source: EatingWell.com
PORK CHOPS OREGANATA
~Shared by Treva, NC
While the pork marinates, prepare a warm bulgur salad.
Combine 3 cups hot cooked bulgur and 5 ounces baby spinach; cover and
let stand 15 minutes or until spinach wilts. Stir in 1 cup halved
cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons
extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black
pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
3 garlic cloves, minced
4 (4-ounce) boneless pork chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork,
turning to coat. Let stand 30 minutes, turning pork occasionally.
2. Preheat broiler.
3. Remove pork from baking dish; discard marinade. Sprinkle pork evenly
with salt and pepper. Place pork on a broiler pan coated with cooking
spray. Broil 4 minutes on each side or until done.
Yield: 4 servings (serving size: 1 chop)
CALORIES 168 (0.0% from fat); FAT 6g (sat 1.9g,mono 2.7g,poly 0.5g);
IRON 1.1mg; CHOLESTEROL 78mg; CALCIUM 16mg; CARBOHYDRATE 0.2g; SODIUM
283mg; PROTEIN 26.5g; FIBER 0.0g
Source: Cooking Light, JANUARY 2009
CHICKEN BREASTS
LOMBARDI
~Shared by Jim H.,
Calgary, Alberta,
Canada
Cheese, Chicken, and Mushrooms with Marsala.
1¼ hours
45 min prep
SERVES 6
2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped
Cook mushrooms in 2 tbsp butter in a large skillet, stirring
constantly, just until tender. Remove from heat; set aside. Cut each
chicken breast half in half lengthwise. Place each piece of chicken
between two sheets of wax paper; flatten to 1/8" thickness, using a
meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5 or
6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over
medium heat 3 to 4 minutes on each side or until golden. Place chicken
in a lightly greased 13x9" baking dish, overlapping edges. Repeat
procedure with remaining chicken and butter. Reserve pan drippings in
skillet. Sprinkle reserved mushrooms over chicken. Add wine and broth
to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10
minutes, stirring occasionally. Stir in salt and pepper. Pour sauce
over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered at 450 for 12 to 14 minutes. Broil 5 1/2" away from heat
1 to 2 minutes or until browned.
Source: Recipezaar
THAI CHICKEN WITH
LINGUINI
~Shared by Luanne,
FL
This is from a Farmers Almanac and I found it very tasty. I like all
the flavors together.
Yield: 4 to 6 servings.
First Prize: Peanut Butter Recipe Contest Winner
1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips
In a saucepan, sauté the chicken in the olive oil.
Remove the chicken from the pan and keep warm. Add the broth, honey,
and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and
ginger.
Add the green onions and garlic, stirring constantly over low heat
until blended.
Add the red pepper and cooked chicken. Cook until the sauce has
thickened.
Serve over warm linguini.
Source: 2008 Old Farmer's Almanac
CHEESE PIZZA PUFFS
~Shared by Marilyn,
Canton, OH
If you love pizza, you'll go crazy for our Cheese Pizza Puffs! The kids
will love these easy-to-make snacks. These are great make-ahead
appetizers too. Just prepare them without baking and store in the
refrigerator. Bake just before serving.
1 (7.5 oz) package refrigerated biscuits (10 biscuits)
dried oregano, for sprinkling
garlic powder, for sprinkling
10 (1 inch) cubes Mozzarella cheese (about 5 oz)
2 Tbsp. marinara pasta sauce
Preheat oven to 375°F. Lightly coat a baking sheet with nonstick
cooking spray. Separate the biscuit dough into 10 pieces. Make an
indentation in the center of each piece with your thumb. Lightly
sprinkle each indentation with oregano and garlic powder; top each with
a cheese cube.
Pull the dough over the cheese and pinch the dough together firmly so
that the cheese is completely enclosed. (It's important to close these
totally, to prevent the cheese from oozing out during baking.) Place
seam-side down 2 inches apart on the prepared baking sheet. Lightly
brush the tops with pasta sauce then refrigerate for 15 minutes. Bake
for 10 to 12 minutes, until golden. Serve warm. Yields 10 servings.
CREOLE EGGPLANT
SOUFFLE
~Shared by Johnny,
LA
2 Tbsp butter
1 med onion, finely chopped
1 med stalk celery, diced
2 cloves garlic, minced
1 Tbsp unbleached white flour
2 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1/2 Tbsp dried thyme
1/2 cup whole or low-fat milk
1 Lg eggplant, peeled & diced
1/2 cup fresh, soft bread crumbs
1 cup cheese firmly packed grated mild white cheese
3 eggs, separated, room temp
1 dash cayenne pepper
Preheat oven to 350 deg F. In a large skillet, heat butter till it
foams. Add the onion, celery, and garlic and saute over low heat until
the onion is translucent. Sprinkle in the flour, stirring until well
blended. Add the herbs and saute, stirring until the mixture just
begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs).
Cover and cook over low heat, stirring occasionally, until the eggplant
is quite tender. Add a bit of water from time to time if necessary,
just enough to keep the bottom of the skillet moist. Remove from the
heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese,
salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl,
beat the 3 egg whites until they form stiff peaks, then fold them
gently into the eggplant mixture. Pour the mixture into a well-oiled 1
1/2 qt baking casserole or souffle pan.
Bake for 40-45 minutes, or until puffed and golden brown. Let the
souffle sit for 5 minutes, then serve at once. Serves 4-6.
PUMPKIN-CARAMEL
CHEESECAKE
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
Crust
1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted Filling
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons all-purpose flour
3 eggs
Topping
1 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla
DIRECTIONS
1 Heat oven to 350°F. Spray bottom of 9-inch springform pan with
cooking spray. Wrap foil around outside of bottom and side of pan to
catch drips. In small bowl, stir crust ingredients until well mixed.
Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2 Meanwhile, in large bowl, beat cream cheese with electric mixer
on medium speed just until smooth and creamy. Beat in 1/2 cup butter
until creamy. Do not over beat. On low speed, gradually beat in sugar.
Add pumpkin; beat until blended. Beat in caramel topping and flour.
Beat in eggs, 1 at a time, just until blended.
3 Reduce oven temperature to 325°F. Pour filling into partially
baked crust. Place springform in large roasting pan; pour hot water
into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1
hour 25 minutes or until edge of cheesecake is set at least 2 inches
from edge of pan but center of cheesecake still jiggles slightly when
moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen
cheesecake from side of pan. Cover cheesecake; refrigerate at least 8
hours.
4 In 10-inch nonstick skillet, cook almonds over medium heat 4 to
6 minutes, stirring constantly, until just beginning to brown; sprinkle
1/3 cup granulated sugar over almonds. Continue cooking and stirring 2
to 3 minutes longer or until sugar is melted and almonds are coated.
Spread almond mixture on sheet of foil sprayed with cooking spray. Cool
2 to 3 minutes; break apart.
5 In chilled medium bowl, beat topping ingredients with electric
mixer on high speed until soft peaks form. Run knife around edge of pan
to loosen cheesecake again; carefully remove side of pan. Cut
cheesecake into wedges; place on individual dessert plates. Top each
wedge with whipped cream and almonds.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
CHEESY BROCCOLI
CAULIFLOWER CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
Butter-flavored cooking spray
Directions
In a saucepan, melt butter. Stir in flour until smooth; gradually add
the milk. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray;
sprinkle with ham. Pour sauce over ham. Place bread crumbs in a bowl;
spray with butter-flavored spray. Sprinkle around the edge of
casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated
through and bubbly. Yield: 5 servings.
BLT PASTA
~Shared by Linda
H., Rosharon, TX
Serves 6-8
1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 cloves garlic, chopped
12 oz. fresh spinach leaves, cleaned and stems discarded
1 cup fresh basil, coarsely chopped
5 to 6 strips (about 4 oz.) lean bacon, cooked and crumbled
1/4 cup chopped sun-dried tomatoes
18 plum tomatoes, cored, seeded and cut in halves
1/4 cup freshly grated Parmesan cheese
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium heat. Add garlic and sauté
until golden, about 1 minute.
Add spinach in handfuls, adding more as spinach wilts. Add basil, bacon
and sun-dried tomatoes.
Stir an additional minute, or until heated through.
Combine cooked pasta and spinach mixture in large bowl. Stir in
tomatoes and cheese. Serve immediately.
APPLE CRISP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 apples, peeled and sliced
2 tbs. lemon juice
1/4 tsp. lemon zest, grated*
2 tbs. water
3/4 cup. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbs. cornstarch
1 cup. flour
1 cup. sugar
1/2 tsp. salt
1/4 cup. butter
*Zest is the colored part of citrus peel with none of the white
membrane, which is bitter.
In mixing bowl, mix apples, juice, zest and water. Pour into baking
dish. In small bowl, mix brown sugar, cinnamon, nutmeg and cornstarch
and sprinkle over apples. In mixing bowl sift together flour, sugar and
salt. Cut butter into mixture until it is of cornmeal-like consistency.
Sprinkle over apples. Bake at 400 degrees until done, about 45 minutes.
Makes 12 servings.
SEARED SCALLOPS WITH
SAUTEED CUCUMBERS
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
2 large English cucumbers
½ teaspoon kosher salt, divided
Freshly ground pepper to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
¼ cup reduced-fat sour cream
1 ¼ pounds large dry sea scallops (see Tip), tough muscle removed
1 tablespoon minced fresh dill or flat-leaf parsley for garnish
Instructions
1. Cut cucumbers in half lengthwise, scrape out seeds with a spoon and
cut crosswise into 1/4-inch-thick slices. Transfer to a colander set
over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes
to drain.
2. Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron
skillet over high heat. Add the drained cucumbers and cook, stirring,
until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream
and cook, stirring, for 1 minute. Transfer to a small bowl.
3. Wipe out the pan. Heat the remaining 2 teaspoons butter and 1
teaspoon oil over high heat. Add scallops, season with the remaining
1/4 teaspoon salt and pepper and cook until lightly browned and cooked
through, 2 to 3 minutes per side. Gently stir the cucumber mixture into
the scallops. Serve garnished with dill (or parsley), if desired.
Tip: Be sure to buy "dry" sea scallops (scallops that have not been
treated with sodium tripolyphosphate, or STP). Scallops that have been
treated with STP ("wet" scallops) have been subjected to a chemical
bath and are not only mushy and less flavorful, but also will not brown
properly.
Nutrition Information
Per serving: 225 calories; 9 g fat (4 g sat, 3 g mono); 60 mg
cholesterol; 10 g carbohydrate; 25 g protein; 1 g fiber; 377 mg sodium;
697 mg potassium.
Nutrition bonus: Selenium (46% daily value), Magnesium (25% dv),
Potassium (20% dv), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat
SATAY CHICKEN PIZZA
~Shared by Treva, NC
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese
Heat oil in a skillet over high heat. Saute chicken pieces in hot oil
for 6 to 7 minutes. Do not overcook!
Preheat oven to 425 degrees F (220 degrees C).
To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle
1/4 of the browned chicken and 1/4 of the scallions on top of each. Top
each 'pizza' with 1 slice cheese. Place on a lightly greased cookie
sheet and bake in the preheated oven for 10 to 12 minutes, until the
cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of
oven before you cut with a pizza cutter.
MEATBALL STEW
~Shared by Pat,
Reno, NV
4 cups chicken broth
1 can (28 oz.) diced tomatoes
1 can (15 oz) garbanzo beans, rinsed and drained
24 frozen 1/2-inch fully cooked meatballs
1-3/4 cups dried three-cheese tortellini
1/2 cup chopped dried tomatoes (not oil-packed)
1 tsp. parsley flakes
In a 4-to-5 quart crockery slow cooker combine broth, undrained
tomatoes, beans, meatballs, tortellini, dried tomatoes and parsley
flakes. Cover and cook on high-heat setting for 3-1/2 to 4 hours
or until meatballs are heated through and pasta is tender. Ladle
into serving bowls. Serves 8
YUMMY SAUSAGE PIE
~Shared by Marilyn,
Canton, OH
We have this a lot for dinner, but I have taken it to pot lucks.
2 pie shells ~ prick shell and prebake for 5 min
1 lb ground sausage
1/2 onion
1/2 red bell pepper
8 oz Colby Jack cheese
6 eggs, beaten
2 Tbsp. milk or cream
salt & pepper
2 Tbsp. green onion or chives
Preheat oven 350F Pre-bake pricked shells for 5
minutes.
Meanwhile, cook sausage, onion, and pepper in a skillet, breaking up ~
Drain well.
Divide sausage evenly between both shells. Divide cheese between
pies; place over sausage.
Beat eggs with milk or cream, salt, and pepper and pour evenly over
cheese.
Bake 20 min or until eggs set. Garnish with onion or chives.
Note: This is great with hash browns and muffins; add fresh fruit and
you have a feast for a king!
Yield - This makes 2 pies - just use half the ingredients for 1 pie.
CREOLE CABBAGE
~Shared by Johnny,
LA
Cabbage grew well in Victory Gardens during World War II, and Creole
sauce was an early 1940s favorite in the United States, used for
everything from seafood to vegetables to poultry. This recipe, from
"Grandma's Wartime Kitchen" by Joanne Lamb Hayes, can be turned into a
main dish with the addition of leftover ham.
Makes 4 servings
2 tablespoons bacon fat or shortening
¾ cup thinly sliced onion
½ cup thinly sliced green bell pepper
1 pint home-canned or 1 (15-ounce) can tomatoes
1½ teaspoons brown sugar
Salt
2 whole cloves
1 clove garlic
1 bay leaf
1 medium head (2 pounds) green cabbage, coarsely grated
In a heavy skillet over medium heat, melt bacon fat or shortening. Add
onion and bell pepper; saute until onion is golden. Stir tomatoes,
brown sugar and ¼ teaspoon salt into onion mixture and bring to a boil
over medium heat. Insert cloves into garlic and add to tomato mixture
along with bay leaf; simmer, uncovered, stirring occasionally, 15
minutes. Meanwhile, cook cabbage in 1 inch of boiling, salted water in
a large, covered saucepan, until just tender. Drain well and return to
saucepan. Discard garlic clove and bay leaf; pour sauce over cabbage,
and toss to combine. Transfer to a serving bowl and serve hot.
BANANA SPLIT CAKE
~Shared by Barb C.,
Chula Vista, CA
"An easy no-bake sweet treat. Perfect for those hot summer months when
turning the oven on is unbearable."
Ingredients:
1 (16 ounce) package vanilla wafers, Crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (8 ounce) package cream cheese 2 cups confectioners' sugar
1 (12 ounce) container frozen whipped Topping, thawed
1/4 cup chopped walnuts
8 maraschino cherries
Directions:
1. Combine the crushed vanilla wafers and melted margarine. Pat into
the bottom of one 9x13 inch pan.
2. Beat the cream cheese and confectioners' sugar together until light
and fluffy. Spread over the top of the vanilla wafer crust. Spoon
crushed pineapple over the cream cheese layer. Then layer sliced
bananas over the pineapple. Cover with the non-dairy whipped topping
and sprinkle top with chopped walnuts and maraschino cherries.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
DATE-NUT PINWHEELS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup butter
1 cup packed brown sugar
1 cup sugar
2 eggs
DATE FILLING:
1 package (16 ounces) whole pitted dates
1/2 cup sugar
1 cup water
1/2 cup chopped walnuts
Directions
Sift together flour and baking soda. In a bowl, cream shortening and
sugars. Add eggs; blend well. Add the flour mixture and beat until well
mixed. Chill for 1 hour or until dough is easy to handle.
Meanwhile, for filling, place dates, sugar and water in a saucepan.
Bring to a boil. Reduce heat; cook until dates are tender and most of
the water has evaporated. Stir in nuts; cool.
Divide dough into three portions. Between pieces of waxed paper, roll
each portion into a 12-in. x 10-in. rectangle. Spread 1/3 of the
filling over each. Roll up from one of the long sides. Wrap in plastic
wrap; chill. Repeat with remaining dough and filling. Dough may be kept
in the refrigerator up to 3 days. Slice dough into 1/3-in. cookies.
Place on greased baking sheets and bake at 350° for 10-12 minutes.
Remove to wire racks to cool. Yield: 9 dozen.
Source: Taste Of Home Country Cooking 1996
SAUSAGE RISOTTO
~Shared by Linda
H., Rosharon, TX
Baked risotto with no stirring!
(My adaptation of a recipe from Family Circle Mag. 9-07 LCH)
2 Tbsp Olive Oil
1 c. chopped onion
½ lb Italian sausage with casing removed
1 C risotto Arborio rice)
2 C beef broth
1 14 oz. pack of crushed tomatoes
1 2/3 C. water
1 C. frozen peas
1 Tbsp Italian seasoning
Salt and Pepper to taste
Saute onion and sausage in oil over Medium high heat for 6
minutes. Add rice and cook 1 minute. Add liquids peas,
tomatoes and seasonings. Bring to a simmer. Cover.
Bake at 350 degrees for 20 minutes. To serve stir in 1 C.
Parmesan cheese.
BONELESS CHUCK ROAST
WITH BOURBON AND
COKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 boneless chuck roast (2 to 2½ pounds)
1 can Coke (not diet - you need the sugar) -- (12 ounces)
3 ounces good bourbon
1 tablespoon vegetable oil
6 cloves garlic -- minced or pressed
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 teaspoon caraway seeds
teaspoon allspice berries
Kosher salt and freshly ground black
pepper to taste
Place chuck roast in 1-gallon zippered-top plastic bag.
Combine remaining ingredients in medium-size bowl, pour into bag, seal
and let marinate in refrigerator 2 to 3 hours, turning bag once or
twice.
Preheat grill with all burners on high 10 minutes with lid down. With
all burners still on high, place chuck on grill, close lid and sear 5
minutes per side.
After searing, turn all burners to medium. Close lid and cook roast
another 6 to 8 minutes for medium-rare, turning once midway through.
Remove steak to platter, loosely tent with aluminum foil, and let rest
10 minutes before slicing.
Makes 4 servings.
SUN-DRIED TOMATO
PESTO
~Shared by Jim D.,
WA
Makes about 1 cup
Ingredients
2 heads garlic
12 sun-dried tomato halves (2 ounces) (see Note)
2 cups boiling water
¼ cup grated Asiago cheese
2 teaspoons packed fresh oregano leaves or ½ teaspoon dried
2 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar
¼ teaspoon crushed red pepper
¼ teaspoon salt
Instructions
1. Preheat oven to 400° F.
2. Slice the top quarter off each head of garlic, exposing the inner
cloves. Wrap in foil and roast until soft, about 45 minutes. Open the
foil packet and let stand until cool enough to handle.
3. Meanwhile, place sun-dried tomatoes in a medium bowl. Cover with
boiling water and let soak until soft, about 20 minutes. Using a
slotted spoon, transfer the tomatoes to a food processor or large
blender. Add 6 tablespoons of the soaking liquid, cheese, oregano, oil,
vinegar, red pepper and salt. Squeeze in the roasted garlic. Pulse a
few times, then process until smooth, or to the desired consistency,
scraping down the sides occasionally.
Tips
Note: Buy dry sun-dried tomatoes, usually found in the produce section,
not the ones jarred in oil. Look for soft, pliable wedges: avoid those
that are desiccated, brittle or tarnished brown.
Nutrition Information
Per 2-tablespoon serving: 60 calories; 4 g fat (1 g sat, 3 g mono); 2
mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 160 mg sodium.
Source: EatingWell.com
CREAMY CAJUN SHRIMP
LINGUINE
~Shared by Treva, NC
Shrimp and pasta combine with a creamy sauce for a quick and delicious
dish. Round out the meal with a Caesar salad.
Yield: 4 servings (serving size: 1 & 1/2 cups)
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley
Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break
pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat,
and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3
minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and
pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour,
seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half;
cook 1 minute or until thick, stirring constantly. Remove from heat.
Add pasta mixture and parsley to pan; toss.
Nutritional Information: Calories: 365 (27% from fat); Fat: 10.9g
(sat 5.9g,mono 2.7g,poly 0.8g);
Protein: 27.4g; Carbohydrate: 38.1g; Fiber: 2.2g; Cholesterol: 194mg;
Iron 4.1mg; Sodium: 685mg; Calcium: 101mg
TORTILLA AND BLACK
BEAN PIE
~Shared by Pat,
Merritt Island, FL
(Serves 4-6)
INGREDIENTS:
4 (10”) flour tortillas
1 Tbs. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained
12 oz. beer, or 1 1/2 water (beer will better flavor)
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, + more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving
DIRECTIONS:
Preheat oven to 400°.
Using a paring knife, trim tortillas to fit a 9” springform pan, using
the bottom of the pan as a guide. Set aside. Heat oil in skillet
over medium heat. Add onion, jalapeno, garlic, and cumin; season
with salt and pepper. Cook, stirring occasionally, until onion is
softened, 5-7 minutes. Add beans and beer to skillet and bring to a
boil. Reduce heat and simmer until liquid has almost evaporated,
8-10 minutes. Stir in corn and scallions and remove from
heat. Season with salt and pepper.
Fit a trimmed tortilla in the bottom of the spring-form pan; layer with
1/4 of the beans and sprinkle evenly with some of the cheese.
Repeat three times, using all of the remaining cheese on the top
layer. Bake until hot and cheese is melted, 20-25 minutes.
Unmold pie; garnish with scallions. To serve, slice into wedges and
serve with sour cream and salsa.
Source: Liz’s Cooking Blog
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if you have a submission for the Reader Recipe section of A
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PASTA WITH ASPARAGUS
AND MUSHROOMS
~Shared by Treva, NC
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh basil
2 garlic cloves, minced
4 teaspoons butter or stick margarine
1/3 cup diced shallots
6 cups sliced cremini mushrooms
1/2 teaspoon salt
1/2 cup dry white wine
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
2 cups (2-inch) sliced asparagus (1 pound)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Combine the first 3 ingredients, and set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add
shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir
in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley
mixture; saute 2 minutes. Keep warm.
Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2
minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is
crisp-tender. Drain pasta mixture in a colander over a bowl, reserving
1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture,
mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on
each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4
cup cheese, and 1/4 teaspoon pepper.
Yield: 4 servings
CALORIES 357 (23% from fat); FAT 9g (sat 5g,mono 2.3g,poly 0.9g); IRON
4.8mg; CHOLESTEROL 20mg; CALCIUM 215mg; CARBOHYDRATE 54.2g; SODIUM
575mg; PROTEIN 16.7g; FIBER 4.4g
Source: Cooking Light, OCTOBER 1999
BISTRO FLANK STEAK
SANDWICH
~Shared by Jim D.,
WA
Make this bistro-style sandwich, sauce and all, completely on the
grill. If you’re in a hurry, just grill the steak and garlic and
substitute jarred roasted red peppers for the grilled bell peppers.
Make it a meal: Serve with Oven "Fries" and a glass of lemonade.
Servings: 4 sandwiches
Total Time: 45 minutes
Ingredients:
6 cloves garlic , unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak , trimmed
1/2 teaspoon salt , divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread , cut in half, or 8 small
slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens
Steps:
1. Preheat grill to medium-high.
2. Place garlic in the center of a piece of foil and drizzle with oil.
Gather the foil together at the top to form a sealed packet. Sprinkle
both sides of steak with 1/4 teaspoon salt and pepper.
3. Place the garlic packet over indirect heat or the coolest part of
the grill. Place the steak and bell peppers over direct heat or the
hottest part of the grill. Cook the garlic until soft and golden brown,
8 to 10 minutes. Cook the peppers, turning occasionally, until the skin
is blistered on all sides, about 10 minutes total. Cook the steak,
turning once, until desired doneness, about 6 minutes per side for
medium. Transfer the garlic packet, peppers and steak to a clean
platter. Tent the steak with foil to keep warm.
4. Grill bread, turning once, until toasted, about 1 minute per side.
5. When the peppers are cool enough to handle, peel and discard the
stems, seeds and ribs. Slice into wide strips and toss with the
remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place
it and the oil from the packet in another small bowl. Add mayonnaise
and mash with a fork until combined. Slice the steak very thinly.
6. To assemble sandwiches, spread 1 scant teaspoon of the roasted
garlic aïoli on each piece of bread. Divide greens, the sliced steak
and grilled peppers among 4 slices of bread; top with the remaining
bread.
Nutrition: (Per sandwich)
Calories - 287
Carbohydrates - 26
Fat - 10
Saturated Fat - 3
Monounsaturated Fat - 5
Protein - 21
Cholesterol - 33
Dietary Fiber - 2
Potassium - 393
Sodium - 596
Nutrition Bonus - Vitamin C (160 daily value), Selenium (27 dv),
Vitamin A (25 dv), Zinc (22 dv).
Source: EatingWell Test Kitchen
CHIPOTLE TAMALE PIE
~Shared by Maggie,
TX
3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3 3/4 cup diced red bell pepper
4 cloves garlic minced
2 teaspoons ground cumin
1 15 ounce can pinto or red beans, rinsed and drained
1 8 ounce can no salt added stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced
1 to 2 teaspoons adobo sauce from canned chilies, optional
1 cup low sodium reduced fat shredded cheddar cheese
1/2 cup chopped cilantro
1 8 1/2 ounce package corn bread mix
1/3 cup 1% low fat milk
1 large egg white
Preheat oven to 400F. Cook turkey or beef, onion, bell peppers and
garlic in large nonstick skillet over medium high heat 8 minutes or
until turkey or beef is no longer pink, stirring occasionally. Drain
fat; sprinkle mixture with cumin. Add beans, tomatoes, chilies and
adobo sauce; bring to a boil over high heat. Reduce heat to medium;
simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and
cilantro. Spray 8 inch square baking dish with nonstick cooking spray.
Spoon turkey mixture evenly into prepared dish,pressing down to compact
mixture. Combine corn bread mix, milk and egg white in medium bowl; mix
just until dry ingredients are moistened. Spoon batter evenly over
turkey or beef mixture to cover completely. Bake 20 to 22 minutes or
until corn bread is golden brown. Let stand 5 minutes before serving. 6
servings.
Dietary Exchanges:
3 starch/bread, 2 lean meat, 1 1/2 vegetables, 1/2 fat
Click
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ASIAN PORK WITH
PEPPERS AND PINEAPPLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving size: 1 cup stir-fry including 4 ounces pork
INGREDIENTS
- 1 pound pork tenderloin, cut into thin strips
- 2 teaspoons plus 1/2 teaspoon fructose
- 1 tablespoon plus 1 teaspoon low-salt soy sauce
- 1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground
ginger
- 2 cloves garlic minced
- 1 tablespoon peanut oil
- 1 medium green bell pepper, cored, seeded, and cut into
1/4-inch strips
- 1 medium yellow bell pepper, cored, seeded, and cut into
1/4-inch strips
- 1 green onion, sliced
- 1 (8 ounce) can pineapple chunks in its own juice, liquid
reserved
- 1 tablespoon cornstarch
DIRECTIONS
In medium glass or ceramic bowl, combine pork, 2 teaspoons fructose, 1
tablespoon soy sauce, ginger and garlic. Mix well. Cover and
refrigerate for 15 minutes to blend flavors.
Heat a 12-inch skillet or wok over medium-high heat. Add oil and heat.
Add pork mixture and stir-fry for 3 minutes or until pork is no longer
pink. Remove pork from skillet and stir-fry bell peppers and green
onion for 3 minutes or until crisp-tender.
In small bowl, combine reserved pineapple liquid, cornstarch, 1/2
teaspoon fructose, and 1 teaspoon soy sauce, blending well. Add cooked
pork and pineapple chunks to the skillet.
Stir in cornstarch mixture. Cook until sauce is thickened and pineapple
is thoroughly heated, stirring constantly.
Nutritional Information Per Serving: Glycemic Index: 11, Glycemic Load:
2, Calories: 264, Protein: 25 g, Carbohydrate: 23 g, Dietary Fiber: 2
g, Net Carbohydrate: 21 g, Fat: 10 g, Saturated Fat: 2-1/2 g,
Cholesterol: 75 mg, Sodium: 255 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1
Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale
SALAD NICOISE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces small new potatoes, halved
- 2-1/2 cups cut fresh green beans
- 1/2 cup light olive oil vinaigrette salad dressing
- 8 cups torn romaine, Boston, or Bibb lettuce
- 4 slices red onion, separated into rings
- 12-ounce can albacore tuna in water, drained
- 4 hard-boiled eggs, peeled and quartered
- 16 cherry or grape tomatoes
- 1/4 cup sliced black olives
DIRECTIONS
Place the potatoes in a 2-quart pot and cover with water. Boil for
about 12 minutes, until tender. Remove the potatoes with a slotted
spoon, rinse with cool water, and set aside.
Add the green beans to the pot and boil for about 3 minutes, until
crisp-tender. Rinse the beans with cool water and drain well. (You can
cook the potatoes and beans the day before and refrigerate until ready
to assemble the salads.)
When ready to assemble the salads, slice the potatoes 1/4-inch thick
and place in a bowl with green beans. Add 1/4 cup of the salad dressing
and toss to mix. Set aside.
Arrange a quarter of the lettuce over the bottom of each of four
serving plates and top with a quarter of the onion rings.
Arrange the center of each salad and drizzle each salad with a
tablespoon of the remaining dressing. Arrange a quarter of the potato
mixture and 4 tomatoes around the outer edges of each plate and top
with a sprinkling of olives. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 347,
Carbohydrate: 29 g, Cholesterol: 214 mg, Fat: 12 g, Saturated Fat: 1.4
g, Fiber: 5.2 g, Protein: 37 g, Sodium: 680 mg, Calcium: 116 mg
Diabetic Exchanges: 3 Very Lean Meat, 3 Vegetable, 1 Starch, 2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
PORK CUTLETS WITH
BACON AND ONIONS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 slices lean bacon
- 1 large onion, cut in half and sliced
- 2 teaspoons balsamic vinegar
- Nonstick cooking spray
- 4 (4 ounce) pork cutlets, trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
DIRECTIONS
Cook the bacon in a large nonstick skillet for about 6 minutes. Remove
the bacon from the skillet and chop it into bite-sized pieces.
Drain all but 1 teaspoon of the fat. Add the onion to the skillet and
cook for 7-8 minutes. Add the balsamic vinegar and cook for 1 minute.
Remove the onions from the skillet. Add the bacon to the onions and
keep warm.
Wipe the skillet clean and spray with cooking spray. Sprinkle the pork
with salt and pepper. Saute the pork over medium heat for 4-5 minutes
per side. Serve the bacon and onion mixture over the pork.
Nutritional Information Per Serving (4 ounces): Calories: 188, Fat: 7
g, Cholesterol: 69 mg, Sodium: 391 mg, Carbohydrate: 6 g, Dietary
Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat
Source: Italian
Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
MEXICAN BEEF
STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed
of all fat
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1 small red pepper, cut into thin strips
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon cumin
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the beef and saute
until the beef loses its pinkness. Drain any accumulated fat. Remove
the beef from the wok.
Add the garlic and onions and saute for 5 minutes. Add the red pepper
and saute for 5 more minutes.
Add the chili powder and lime juice to coat the vegetables. Add the
beef back to the skillet and add the cumin. Heat 1 more minute.
Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7
g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber:
1 g, Sugars: 3 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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PIG BURGER
~Shared by Johnny,
LA
This is a unique burger, invented in Australia. The burger consists of:
Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted
foccacia bun, with herbed mayo on the base and guacamole on the crown.
The burger got its name due to the strange range of ingredients. They
taste fantastic, however you may need a few napkins to clean up
afterwards, depending on the amount of guacamole.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 10 Minutes.
Makes 1 serving.
2 slices focaccia bread
1 tablespoon herb mayonnaise
1/8 cup shredded lettuce
2 slices ripe tomato
1/4 pound grilled chicken breast
3 slices bacon
2 tablespoons guacamole
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. Toast focaccia. Spread mayonnaise on one side of one slice, then top
with lettuce, tomato, chicken, bacon and guacamole. Top with
second slice of focaccia.
PASTA WITH BROCCOLI
AND ASIAGO
~Shared by Maggie,
TX
Start to Finish: 25 minutes
Ingredients
4 ounces dried spaghetti, linguine, fettuccine, or angel hair
pasta or 9-ounce refrigerated pasta
1 cup chopped broccoli
1/2 of a 5-ounce container semisoft cheese with garlic and herbs
1/4 cup milk
Finely shredded Asiago or Parmesan cheese
Directions
1. Prepare pasta according to package directions, adding the broccoli
the last 4 minutes of cooking; drain.
2. In a small saucepan combine semisoft cheese with garlic and herbs
and milk. Cook and stir until smooth. Pour over pasta; toss to coat.
Sprinkle with Asiago or Parmesan cheese.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 410.7, Total Fat (g) 19.5, Saturated Fat (g)
12.8, Monounsaturated Fat (g) .3, Polyunsaturated Fat (g)
.5, Cholesterol (mg) 11, Sodium (mg) 316,
Carbohydrate (g) 47.5, Total Sugar (g) 4.2, Fiber (g)
2.7, Protein (g) 13.7, Vitamin A (DV%) 0, Vitamin C
(DV%) 52, Calcium (DV%) 13, Iron (DV%) 11
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
BARBECUED PORK
TENDERLOIN
~Shared by Barb C.,
Chula Vista, CA
3/4 lb. pork tenderloin
1/2 cup low-sugar barbecue sauce
1 garlic clove, crushed
1/2 tsp. hot pepper sauce
Prepare a medium fire in grill. Remove fat from pork and butterfly it:
Slice almost in half lengthwise and open like a book. Combine barbecue
sauce, garlic and hot sauce.
Grill pork 5 minutes. Turn and cook another 5 minutes. Brush 2
tablespoons sauce over pork and grill 2 more minutes (to 160 degrees).
Remove from grill.
Heat remaining sauce. Slice pork at an angle. Spoon on warm sauce or
serve it on the side.
Serve with 3/4 pound (about 1 1/2 cups) plain deli potato salad, jazzed
up by stirring in 2 tablespoons sweet pickle relish, 2 thinly sliced
scallions and salt and freshly ground pepper to taste.
Makes 2 servings.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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WEEKNIGHT CHICKEN
CACCIATORE
This dish is yummy and very easy to cook. It is the perfect meal to
cook when you are running low on time!
Serving: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)
4 tablespoons margarine spread
1 medium onion, thinly sliced
1 can (6 oz.) sliced mushrooms, drained
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic or red wine vinegar
1 can (28 oz.) crushed tomatoes
1. Season chicken, if desired, with salt and pepper. In 12-inch
nonstick skillet, melt 2 tablespoons margarine over medium-high heat
and brown chicken. Remove chicken and set aside.
2. In same skillet, melt remaining 2 tablespoons margarine over
medium-high heat and cook onion, mushrooms, garlic, oregano, salt and
pepper, stirring occasionally until onion is tender, about 5 minutes.
3. Stir in vinegar and cook one minute. Add tomatoes. Return chicken
and any chicken juices to skillet and bring to boil over high heat.
4. Reduce heat to low and simmer uncovered until chicken is no longer
pink, about 5 minutes. Serve, if desired, with hot cooked rice or pasta.
Based on individual serving.
Calories: 350
Total Fat: 5 g
Carbohydrates: 66 g
Protein: 10 g
Source: The Lipton Kitchens
MEXICAN PASTA
CASSEROLE
A spicy Mexican pasta dish.
Serving: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 lb rigatoni pasta
8 ounces cooked boneless, skinless chicken breast, shredded
1/4 cup olives
1 cup grated Monterey Jack or pepper Jack cheese, divided
2 tsp vegetable oil
1 chopped medium onion
1 minced clove garlic
1 seeded and minced jalepeño pepper
3 tbsp chili powder
1 undrained 28 oz can diced tomatoes
1 tsp cumin
1 tsp oregano
1. Preheat oven to 375º F.
2. Prepare pasta according to package directions.
3. While pasta is cooking, heat the oil in a medium saucepan over
medium heat.
4. Add the onion, garlic and jalapeño and cook until softened, about 3
minutes.
5. Add the chili powder and stir for 1 minute.
6. Add the tomatoes and liquid, cumin and oregano.
7. Simmer until slightly thickened, about 15 minutes.
8. When pasta is done, drain well.
9. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and
sauce.
10. Spoon into a 2-quart baking dish lightly sprayed with vegetable
oil.
11. Sprinkle the reserved cheese on top.
12. Cover loosely with foil and bake until warmed through and the
cheese melts, about 15 minutes.
Based on individual serving.
Calories: 330
Total Fat: 10 g
Carbohydrates: 40 g
Protein: 20 g
CROCKPOT SEAFOOD DIP
Ingredients
8 oz. cream cheese, softened
1/2 C. mayonnaise
3 green onions, chopped
2 cloves garlic, minced
2 Tbs. lemon juice
1/4 C. tomato paste
8 oz. canned shrimp, drained
Vegetable dippers or crackers
Directions
In a bowl, blend together cream cheese, mayonnaise, green onions,
garlic, lemon juice and tomato paste. Blend in seafood, mashing with a
fork. Season to taste with salt and pepper. Transfer mixture to a slow
cooker. Cover and cook on low for 2-3 hours or on high for 1 to 1-1/2
hours. Set slow cooker on low to keep dip warm until ready to serve
with assorted vegetable dippers and/or crackers.
CHOCOLATE CHIP PECAN
PIE
4 eggs, beaten
1 cup sugar
1 cup light corn syrup
1 tsp. vanilla
½ cup butter, melted
1 cup chopped pecans
½ cup chocolate chips
1 10-inch unbaked pie shell
In a mixing bowl, beat eggs, sugar, corn syrup, and vanilla. Add butter
and mix well. Stir in pecans and chocolate chips. Pour into pie shell.
Bake at 350 for 50-55 minutes, or until set.
TENDERS IN CREAMY
MUSTARD SAUCE
2 TBSP flour
1/2 tsp salt
1/4 tsp pepper
1 pound chicken tenders
1 TBSP butter
2 sliced shallots
8 oz pkg sliced mushrooms
14 oz can chicken broth
1/4 cup Dijon mustard
1/2 cup heavy cream
1 TBSP chopped dill
16 oz bag frozen whole green beans
1. Mix flour, salt and pepper in a plastic food bag. Add chicken, shake
to coat. Heat butter in a skillet. Add chicken and cook turning once
until cooked through. Remove.
2. Add shallots and mushrooms to pan. Saute 3 min. Stir in broth and
mustard. Boil, uncovered 3 min. Add cream and dill simmer 5 min. or
until slightly thickened. Add green beans cook 5 min. or until tender,
then serve.
Makes 4 servings.
Source: The Apple Dumpling Gang yahoo group, submitted by Russie
ORANGE DREAM CUPS
4 large navel oranges
1 package (3 ounces) orange gelatin
1 cup boiling water
1-1/2 cups fat-free frozen vanilla yogurt
Cut each orange in half widthwise; carefully remove fruit from both
halves, leaving shells intact. Set shells aside. Section orange pulp,
then dice (discard orange juice or save for another use). In a bowl,
dissolve gelatin in boiling water. Add frozen yogurt; stir until
melted. Fold in orange pulp. Refrigerate until thickened. spoon into
reserved orange shells. Cover and freeze for 3 hours.
Yield: 8 servings.
Recipe source: Taste of
Home (Light & Tasty), submitted by Elizabeth Alvarez of
Bedford, Texas
PENNE GORGONZOLA
WITH CHICKEN AND ROMA
TOMATOES
(like Johnny Carino's)
4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2 cup to 1 cup butter
1 pint heavy cream
4 ounces gorgonzola, crumbled
1/4 cup shredded parmesan cheese
1 teaspoon nutmegs
2 Roma tomatoes, chopped
Grill or broil chicken breasts; slice into thin strips.
Cook pasta according to package directions. Toss with olive oil, return
to pot.
While pasta and chicken are cooking, melt butter in medium saucepan,
heat to boiling, stirring constantly, boil 1 minute.
Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
Boil for 2 minutes.
Reduce heat, add gorgonzola, parmesan and nutmeg. Stir until melted.
Serve sauce over noodles, top with chicken and chopped tomatoes.
Servings: 8
Source: RecipeLink.com
CHEDDAR-CHIVE-CREAM
BISCUITS
Servings: 22
Ingredients:
4 cups all-purpose flour, plus additional for kneading
2 tablespoons baking powder
1-1/4 tablespoons salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
2 cups (6 oz.) grated cheddar
1/2 cup chopped fresh chives
2 cups heavy cream, plus additional for brushing biscuits
Directions:
1. Preheat oven to 425 degree F and arrange rack in center. Lightly
grease 2 large cookie sheets.
2. Whisk together flour, baking powder, and salt. Add butter and, using
fingertips, rub into flour mixture until it resembles coarse crumbs.
Using a fork, stir in cheddar and chives until combined well. Using
fork, stir in cream. Turn dough out onto a lightly floured surface and
knead about 8 times, until it just holds together. Pat into a
1/2-inch-thick round, 12 inches in diameter. Using a 2-1/2-inch biscuit
or flower cookie cutter, cut out shapes. Repeat, reusing scraps, to
make a total of 22 biscuits.
3. Arrange biscuits 1 inch apart on prepared cookie sheets, brush tops
with cream and bake until golden brown, 12 to 15 minutes. Transfer
biscuits on sheets to a rack and cool 5 minutes. Using a metal spatula,
transfer biscuits to rack and cool to lukewarm. Serve warm or at room
temperature. Makes 22 biscuits.
Source: Ladies Home Journal Magazine
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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 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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