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A
to Z
Recipes
November
14, 2010
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your
Sunday edition of A to Z Recipes
Newsletter. This one
is very late. I had considered not even doing an issue because I've had
such a busy work schedule. However, I know some of you really look
forward to the recipes and I want to share as many as I can, and as
often as I possibly can.
A discussion was had during our last a2z annual 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 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 Newsletter.
As you may recall, I asked for donations last month to defray expenses
associated with the web site and publishing this newsletter. I make
every effort to thank each person who helped and somehow forgot one.
Many thanks to Larry
in Toronto, Canada for his generous donation.
You will be pleased with the selection in today's issue. I know I was!
Thanks to all who helped. If you haven't shared a recipe ever or in a
while, please do. Sharing is what its all about here at A to Z Recipes Newsletter.
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
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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~Shared by Larry
J., TN
The word listen contains the same letters as the word silent.
Be a sponge. Spend as much time as possible with people who truly know
their craft and be a great listener. That is how you learn.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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~Shared by Mary
H., Montreal, Canada
"I wake up in the morning and dust off my wits,
I grab the newspaper and read the obits.
If I'm not there, I know I'm not dead,
So I have a good breakfast and go back to bed."
~From a turn-of-the
century parlor
song
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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The Secrets of
Fast Cooking: Fruits
and Vegetables
~Shared by Treva, NC
Garlic
Cloves of garlic can be easily peeled if you place them in the
microwave oven for 15 seconds. Avoid frying garlic at a temperature
that's too high, otherwise it will become scorched and bitter.
Quick tip: To get rid of garlic breath, chew on fresh parsley, mint, or
lemon or orange peels.
Onions
To avoid tears, peel them under cold water and cut them next to cold
running water. You can also put them in the freezer for a few moments
before cutting them. To make onions brown faster, without burning,
sprinkle them with sugar.
Green beans
Boil them for 2 minutes before peeling them and the strings will come
off instantly.
Peppers
To remove the skin, cook them under a hot grill until they go brown,
then put them in a closed plastic or paper bag and allow to cool - the
skin will simply pull away.
Tomatoes
To remove the skin quickly and easily, stand them in boiling water for
a few seconds.
Lemon or orange juice
Heat lemons and oranges in a microwave oven for 15 seconds before
squeezing and you'll extract more juice.
Oranges and grapefruits
If you soak these citrus fruits for at least 5 minutes in boiling
water, the skin and the white pith can be removed much more
easily.
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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Mr. Perfect
~Shared by Charlie
J., Mobile, AL
A man walks out to the street and catches a taxi just going by. He gets
into the taxi, and the cabbie says, 'Perfect timing. You're just like
Frank.'
Passenger: 'Who?'
Cabbie: 'Frank Feldman. He's a guy who did everything right all the
time. Like my coming along when you needed a cab, things happened like
that to Frank Feldman every single time.'
Passenger: 'There are always a few clouds over everybody.'
Cabbie: 'Not Frank Feldman. He was a terrific athlete. He could have
won the Grand-Slam at tennis. He could golf with the pros. He sang like
an opera baritone and danced like a Broadway star and you should have
heard him play the piano. He was an amazing guy.'
Passenger: Sounds like he was something really special.
Cabbie: 'There's more. He had a memory like a computer. He remembered
everybody's birthday. He knew all about wine, which foods to order and
which fork to eat them with. He could fix anything. Not like me. I
change a fuse, and the whole street blacks out. But Frank Feldman,
could do everything right.
Passenger: 'Wow, some guy then.'
Cabbie: 'He always knew the quickest way to go in traffic and avoid
traffic jams. Not like me, I always seem to get stuck in them. But
Frank, he never made a mistake, and he really knew how to treat a woman
and make her feel good. He would never answer her back even if she was
in the wrong; and his clothing was always immaculate, shoes highly
polished too - He was the perfect man! He never made a mistake. No one
could ever measure up to Frank Feldman.'
Passenger: 'An amazing fellow. How did you meet him?'
Cabbie: "Well, I never actually met Frank. He died and I married his
wife."
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:
PECAN PIE BARS
~Shared by Brenda,
AL
Wonderful little pecan pie bars you can't stop eating! Great for a
church social or holiday cookie exchange.
1-1/4 c. all-purpose flour
1/2 c. plus 3 T. brown sugar, packed and divided
1/2 c. plus 2 T. butter, divided
2 eggs
1/2 c. light corn syrup
1 t. vanilla extract
1/2 c. chopped pecans
Combine flour with 3 tablespoons brown sugar; cut in 1/2 cup butter
until coarse crumbs form. Press into a lightly greased 11"x7" baking
pan. Bake at 375 degrees for 20 minutes. While crust is baking, beat
eggs in a large bowl and add remaining brown sugar, 2 tablespoons
melted butter, corn syrup and vanilla. Blend in pecans and pour mixture
into hot crust. Bake for 15 to 20 minutes. Cool and cut into bars.
Makes 2 dozen.
PUMPKIN BARS
~Shared by Jim D.,
WA
Pumpkin Bars made with Duke's Whipped Salad Dressing. They are
delicious with coffee or hot cider.
Ingredients:
Bars:
1 box spice cake mix
1 cup Duke's Whipped Salad Dressing
1-14.9 oz can pure pumpkin
3 eggs
Icing (optional):
3-1/2 cups powdered sugar
2 Tbsp. milk
1 stick margarine, softened
1 tsp. vanilla extract
Preparation:
Bars: Preheat oven to 350F. Using an electric mixer, beat cake mix,
Duke's Whipped Salad Dressing, pumpkin, and eggs in a bowl on medium
speed until smooth. Pour into greased 13" x 9" baking pan. Bake
approximately 30-35 minutes.
Icing: Mix together powdered sugar, milk, margarine and vanilla extract
with electric mixer on low speed. Spread icing over cake once it has
cooled. Cut into bars. Pumpkin bars should be stored in refrigerator if
not served immediately.
BRUSSEL SPROUTS
TO-DIE-FOR
~Shared by Marilyn,
OH
10 or 12 brussel sprouts
1 Tbsp shallots, minced
3/4 cup slivered almonds
2 Tbsp lemon juice, fresh squeezed
3 Tbsp grape seed oil
salt and pepper
Cut off base of brussel sprouts and remove individual leaves. Heat oil
in non-stick saute or frying pan over medium high heat. Cook shallots
for 30 seconds. Add brussel sprout leaves and nuts and cook for another
3 minutes. When leaves start to soften, sprinkle with lemon juice, salt
and pepper. Serve and enjoy!
PANKO-CRUSTED CRAB
CAKE BITES WITH
ROASTED PEPPER-CHIVE AIOLI
~Shared by Treva, NC
12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg,
mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup
panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into
24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake
in panko to coat on all sides, pressing gently to make crumbs adhere.
Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to
18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a
dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter
with fresh chives. Serve hot.
Notes: The Japanese-style coarse bread crumbs called panko are
available in many well-stocked supermarkets and in Asian grocery
stores. You can make the aioli up to 2 days ahead and the crab cakes
through step 3 up to 4 hours ahead; in both cases, cover and chill.
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise,
1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced
fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.
Makes about 1/2 cup.
Yield: Makes 24 crab cakes; 8 servings
CALORIES 206 (61% from fat); FAT 14g (sat 2.2g); CHOLESTEROL 79mg;
CARBOHYDRATE 7.6g; SODIUM 290mg; PROTEIN 11g; FIBER 0.5g
Source: Sunset, JANUARY 2002
BUTTERSCOTCH PUDDING
CAKE
~Shared by Luanne,
FL
Not sure where I got this. It may be from Nancy's. Sounds good for a
cold winter night dessert.
1 cup all purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3.5 oz. package of regular (not instant) butterscotch pudding mix
1 teaspoon vanilla
2 cups hot water
2/3 cup skim milk, (you could use 2% or 4% milk)
2 tablespoons oleo, melted
Mix dry ingredients. Add milk, melted oleo, and vanilla. Pour into
ungreased 9 inch square pan. In a small bowl, combine dry pudding mix
and hot water. Pour slowly over batter. DO NOT MIX.
Bake in preheated 350 degree oven 30-35 minutes or till firm to touch
in center. Top surface will appear cracked.
Cool 5-10 minutes before serving.
To serve spoon warm cake pudding side up onto dishes topped with
whipped topping. For an optional additional garnish toasted chopped
pecans could be added to the top of the whipped topping.
PORK CHOP FRIED RICE
CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 3/4 cup water
1 1/2 cup Minute Rice
2 slices bacon
2 beaten eggs
2 tablespoons water
1/4 cup sliced green onion with tops
3 tablespoon soy sauce
4 pork chops or tenderloin
Soy sauce
Directions
Preheat oven to 350 degrees. In saucepan bring the 1 3/4 cups water to
boiling. Remove from heat; stir in rice. Cover and set aside. In
skillet, cook bacon until crisp. Remove bacon and crumble. Reserve 2
tablespoons drippings; set aside. In bowl, combine eggs and 2
tablespoons water. In skillet, cook eggs in 1 tablespoon of the
reserved drippings until set; stirring occasionally. Cut eggs in narrow
strips. Add rice, bacon, onion, and 3 tablespoons soy sauce to eggs;
mix well. Turn into greased 1 1/2-quart casserole dish. In skillet,
brown chops on both sides in remaining bacon drippings. Arrange chops
on top of rice mixture, brush with additional soy sauce. Bake covered
40 minutes.
CHICKEN WRAPS WITH
CURRIED MAYONNAISE
~Shared by Johnny,
LA
Make Chicken Wraps with curried mayonnaise with your leftover chicken.
It does not matter how the chicken has been prepared, baked, roasted or
fried, as long as you have 8 to 10 ounces of chicken.
1. Prepare your Curried Mayonnaise.
INGREDIENTS
3 Tspn curry powder
1 Cup mayonnaise
1/2 Tspn cayenne pepper
1-1/2 Tbspn fresh lemon juice
2 Tspn raisins, softened*
DIRECTIONS
Mix all ingredients together and refrigerate.
2. Prepare chicken for sandwich.
INGREDIENTS
8 to 10 oz. chicken, sliced or shreds
4 Large tortillas
1/2 Large avocado, very ripe, peeled and thinly sliced
3 Cups lettuce, shredded
2 Cups English cucumbers, thinly sliced, skin left on
1/2 cup fresh flat parsley
DIRECTIONS
Warm tortillas in skillet. Remove tortillas from skillet and place on
four separate pieces of plastic wrap.
Use 1/2 of curried mayonnaise to spread on tortillas. Place 1-1/2 cups
of lettuce on tortillas, then top with chicken, cucumbers, parsley,
avocado and remaining mayonnaise. Cover with lettuce and roll each
tortilla tightly. Wrap each tortilla in individual plastic wrap and
refrigerate for at least 1/2 to 1 hour. Remove from refrigerator and
cut wraps in halves or cut in quarters.
Makes 4 or 8 servings.
*Hints
*Soften raisins by placing them in a small bowl and covering with very
hot water. Drain water after raisins are soft.
MEXICAN PASTA WITH
BLACK BEANS
~Shared by Linda
H., Rosharon, TX
3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
10- ounce can mild enchilada sauce
3-inch pickled jalapeño chili if desired, chopped fine (wear rubber
gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
Cook pasta until tender, about 12 minutes. While pasta is cooking, in a
2- to 3-quart heavy saucepan cook onion and garlic in oil over
moderately low heat, stirring occasionally, until softened. Add beans,
enchilada sauce, and the jalapeño and simmer gently, stirring
occasionally, until thickened, about 6 minutes. Remove pan from heat
and stir sour cream and salt to taste into sauce. In a colander drain
pasta well and in a large bowl toss with sauce. Serve pasta sprinkled
with cheese and scallions. Serves 2 generously.
Source: MomsMenu.com
PECAN PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 eggs
1 tsp. melted butter
3 tsp. Flour
1/4 tsp. Vanilla
1/8 tsp. Salt
1/2 cup sugar
1 1/2 cup syrup
2/3 cup chopped pecans
1 unbaked pie shell
Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add
pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes.
Reduce oven temperature to 325 and bake 40-45 minutes longer.
ÉCLAIR DESSERT
~Shared by Pat,
Reno, NV
1 box (15 oz.) graham crackers
3 cups milk
2 pkg. (4-serving size each) French Vanilla Flavor Instant Pudding
& Pie Filling
1 container (8oz.) frozen whipped dessert topping, thawed
1 tub (16 oz.) milk chocolate frosting
Arrange graham crackers in a single layer in bottom of a 3-quart
rectangular baking dish; set aside. In a large bowl, beat
together milk and pudding mix with electric mixer on low speed about 2
minutes or until thickened. Fold in dessert topping. Spread
half of mixture over graham crackers. Add another layer of graham
crackers. Repeat with remaining pudding mixture and another layer
of graham crackers. In medium microwave-safe bowl, microwave
frosting on high about 45 seconds or until frosting softens, stirring
every 15 seconds. Spoon over top layer of crackers, spreading
evenly. Cover and refrigerate at least 30 minutes before
serving. Serves 16
SLOPPY CHARLIE'S
~Shared by Jim D.,
WA
Have a little fun with the family dinner tonight!
Ingredients
1 can (12 oz) StarKist® Chunk Light Tuna in Water, drained
½ small onion, chopped
1 tsp. canola oil
1 can (15.5 oz) Sloppy Joe sauce
6 Buns
Directions
1. Heat oil in large frying pan. Stir in onion and cook over
medium heat for 5 minutes.
2. Stir in Sloppy Joe sauce and heat for 1 – 2 minutes. Add tuna
and heat through.
3. Place tuna and sauce on a bun and enjoy!
Source: StarKist
ANISE BREAD
~Shared by Marilyn,
OH
4 eggs, separated
1 cup sugar
1 cup flour
1 teaspoon anise extract (or 1 Tbsp. anise seed)
1 Tbsp. lemon juice
1/2 teaspoon salt
Separate the eggs; set egg whites aside. In a large bowl beat the
yolks; add sugar and beat until a light, creamy color. Add anise
extract and lemon juice. Blend in the flour and salt. In
another bowl beat the egg whites until stiff but not dry. Add to the
batter and mix well. Turn into an 8 x 12-inch pan. Bake at 375-degrees
for 25 minutes. After baking, cool and remove from pan. Cut
into 1 x 3-inch bars. This may be eaten as cake or as bread. Also good
toasted on a cookie sheet in a very hot oven for about 10 minutes or
until light brown.
ALMOND MACAROON
BROWNIES
~Shared by Treva, NC
Serving Size : 16
3 ounces cream cheese -- softened
6 tablespoons butter or margarine
3/4 cup sugar
3 eggs
1/2 cup flour, all-purpose
1 tablespoon flour, all-purpose
1 & 2/3 cups coconut flakes
1 cup almonds -- whole
6 semisweet chocolate square
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat cream cheese and 2 tbls. margarine until softened; beat in 1/4 cup
sugar. Stir in 1 egg, 1 tbls flour and coconut. .Chop the almonds,
reserving 16 almonds for garnish. Stir in 1/3 of the chopped almonds.
Set aside. Stir 5 squares chocolate and the remaining margarine over
low heat until melted. Remove from heat; stir in 1/2 cup sugar and
vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
Add remaining chopped almonds. Spread chocolate batter in a greased 8x8
square pan. Spread cheese batter on top. Garnish with the whole
almonds. Bake at 350: for 40 minutes or until center is done.(Don't
overbake!) Melt the remaining chocolate, drizzle over brownies. Cool in
pan. Cut into bars.
AMISH CREAM CHERRY
PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 pie -- (8-inch) crust
16 ounces canned tart cherries
2 cups cream
1 cup sugar
4 tablespoons cornstarch
Heat oven to 350 degrees Drain juice off cherries, save to use in
another recipe. Put cherries in pie crust. Mix cream, sugar and
cornstarch. Pour over cherries. Bake for 1 hour or until set.
JOHNNY'S BISCUITS
~Shared by Johnny,
LA
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
Original recipe yield 9 biscuits
2 cups self-rising flour
1/8 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons white sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 1/4 cups buttermilk
1 cup all-purpose flour
1 1/2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast
iron skillet with non stick cooking spray.
In a medium bowl, combine flour, baking soda, salt and sugar. Cut in
the shortening and softened butter with a fork until the lumps are pea
size. Gently stir in the buttermilk until all of the flour is
incorporated; do not over mix. The dough should be very wet. If not,
add more buttermilk to achieve a sloppy consistency. Let stand for 2 to
3 minutes.
Place all-purpose flour in a bowl. Spray an ice cream scoop or large
spoon with vegetable spray and scoop out dough. Drop each biscuit one
at a time into the flour. Using well-floured hands, pick up each piece
and pass from hand to hand lightly to shake off excess flour and shape
it into a soft round. Place the biscuits gently into cast iron skillet.
They will be a tight fit. Do not mash the biscuits down! Brush tops
lightly with melted butter.
Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before
serving.
SHRIMP SCAMPI
FLORENTINE WITH PASTA
~Shared by Linda
H., Rosharon, TX
1 pkg frozen Shrimp Scampi (HEB or Gorton’s)
1 pkg Stoufffer’s spinach soufflé
½ lb whole wheat angel hair pasta
Heat Shrimp. Cook spinach in microwave on high for 5 minutes and
stir. Cook pasta to desired tenderness. When shrimp are
done add spinach and pasta and toss. Can add some of the pasta
water for additional thinner sauce.
Source: Linda Howell
KING RANCH CHICKEN
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Preparation
1. If applicable, remove giblets from chicken, and reserve for another
use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with
water to cover. Bring to a boil over medium-high heat; reduce heat to
low. Cover and simmer 50 minutes to 1 hour or until chicken is done.
Remove from heat. Remove chicken from broth; cool 30 minutes. Remove
and reserve 3/4 cup cooking liquid. Strain any remaining cooking
liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over
medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender.
Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved
3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients.
Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half
of chicken in a lightly greased 13- x 9-inch baking dish. Top with half
of soup mixture and 1 cup Cheddar cheese. Cover with half of corn
tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10
minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted
for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp.
Substitute reduced-fat cream of mushroom and cream of chicken soup for
regular and 2% reduced-fat cheese for regular. Prepare recipe as
directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover
and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes
before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural
Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.)
skinned, boned, and shredded deli-roasted chicken for whole chicken, 3
cups coarsely crumbled lime-flavored white corn tortilla chips for corn
tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery,
carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield: Makes 8 to 10 servings
SUNDAY-BEST GARLIC
ROAST BEEF
~Shared by Jim D.,
WA
Look for a top sirloin roast that has a thick, substantial fat cap
still attached. The rendered fat will help to keep the roast moist.
When making the jus, taste the reduced broth before adding any of the
accumulated meat juices from the roast. The meat juices are well
seasoned and may make the jus too salty. A heavy-duty roasting pan with
a dark or nonstick finish or a broiler pan is a must for this recipe.
Serves 6 to 8
Beef
8 large cloves garlic , unpeeled
1 top sirloin roast (4-pound), with some fat intact
Garlic-Salt Rub
3 large cloves garlic , minced
1 teaspoon dried thyme
1/2 teaspoon table salt
Garlic Paste
12 large cloves garlic , peeled, cloves cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
1/2 teaspoon table salt
1/2 cup olive oil
Ground black pepper
Jus
1 1/2 cups low-sodium beef broth
1 1/2 cups low-sodium chicken broth
1. For the beef: Toast unpeeled garlic cloves in small skillet over
medium-high heat, tossing frequently, until spotty brown, about 8
minutes. Set garlic aside. When cool enough to handle, peel cloves and
cut into 1/4-inch slivers.
2. Using paring knife, make 1-inch-deep slits all over roast. Insert
toasted garlic into slits.
3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together
in small bowl. Rub all over roast. Place roast on large plate and
refrigerate, uncovered, at least 4 hours or preferably overnight.
4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves,
salt, and oil in small saucepan over medium-high heat until bubbles
start to rise to surface. Reduce heat to low and cook until garlic is
soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard
herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon
garlic oil until paste forms. Cover and refrigerate paste until ready
to use. Cover and reserve garlic oil.
5. Adjust oven rack to middle position, place nonstick roasting pan or
broiler pan bottom on rack, and heat oven to 450 degrees. Using paper
towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons
reserved garlic oil and season with pepper. Transfer meat, fat side
down, to preheated pan and roast, turning as needed until browned on
all sides, 10 to 15 minutes.
6. Reduce oven temperature to 300 degrees. Remove roasting pan from
oven. Turn roast fat side up and, using spatula, coat top with garlic
paste. Return meat to oven and roast until internal temperature reaches
125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer
roast to cutting board, cover loosely with foil, and let rest for 20
minutes.
7. For the jus: Drain excess fat from roasting pan and place pan over
high heat. Add broths and bring to boil, using wooden spoon to scrape
browned bits from bottom of pan. Simmer, stirring occasionally, until
reduced to 2 cups, about 5 minutes. Add accumulated juices from roast
and cook 1 minute. Pour through fine-mesh strainer. Slice roast
crosswise against grain into 1/4-inch slices. Serve with jus.
Source: Cooks Country
CHILLED SHRIMP
COCKTAIL SOUP
~Shared by Marilyn,
OH
3 cups vegetable juice, chilled
1 (11-ounce) jar cocktail sauce
1 (10-ounce) package frozen cooked salad shrimp, thawed
1 medium-sized tomato, diced
1/2 medium-sized green bell pepper, diced
1/2 medium-sized cucumber, diced
2 scallions (green onions), thinly sliced
In a large bowl, combine all ingredients; mix well. Serve immediately,
or cover and chill until ready to serve.
Options: For added zing, mix in some hot pepper sauce or prepared white
horseradish.
BLUEBERRY POT PIE
WITH SOUR CREAM ICE
CREAM
~Shared by Treva, NC
You can also make this in a deep-dish pie pan instead of individual
ramekins. Baking time may be longer; start with 20 minutes and check
every 5 after that.
Prep: 20 minutes, Cook: 20 minutes.
1 & 1/2 cups all-purpose flour
1/4 cup brown sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar (or to taste)
1 & 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Sour Cream Ice Cream (recipe follows)
1. Spoon flour lightly into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients in a food processor; pulse until
combined. Add butter; pulse 6 times or until mixture resembles coarse
meal. With processor on, add 3 tablespoons cream through food chute,
processing just until combined. (Do not form a ball.) Press mixture
gently into a 4-inch circle on plastic wrap, and cover. Chill at least
1 hour.
2. Preheat oven to 400°.
3. Combine blueberries and next 4 ingredients in a small bowl; toss
gently. Divide evenly among 6 (8-ounce) ramekins.
4. Unwrap chilled dough; divide dough into 6 even portions; form each
portion into a ball. Pat each ball on a floured surface into a rough
disk that will fit on top of ramekins. (This will be about 4 inches.)
Top berry mixture with dough, inside top rim of ramekin (not crimped
like a pie).
5. Brush top of each crust with remaining 1 tablespoon cream. Combine
cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture
evenly over crusts.
6. Place ramekins on a baking sheet, and place in oven. Bake at 400°
for 20 minutes or until crust is golden brown and fruit is bubbling.
Serve warm or at room temperature with Sour Cream Ice Cream.
Yield: Makes 6 individual pot pies
Sour Cream Ice Cream
Prep Time: 5 min Inactive
Prep Time: 35 min
Cook Time: hr min
Level: Easy
Serves: approximately 1 quart
1 pound sour cream
1 cup half-and-half
1 2/3 cups sugar
2 tablespoons lemon juice
Directions Combine sour cream and half-and-half. Whisk in the sugar and
add in the lemon juice. Whisk to combine well and process in an ice
cream machine.
Source: Cottage Living, APRIL 2005
CHOCOLATE APPLESAUCE
CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (16 ounce) jar applesauce
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
3 eggs
1 (1 ounce) square unsweetened chocolate, melted
2 tablespoons vanilla extract
2 1/2 cups buttermilk baking mix
1/2 teaspoon ground cinnamon
3/4 cup chopped walnuts
1 (16 ounce) package prepared chocolate frosting
Preheat oven to 325 degrees F (165 degrees C). Grease a 10x15 inch
baking pan. In a large mixing bowl, combine the applesauce, sweetened
condensed milk, butter or margarine, eggs, melted chocolate, and
vanilla extract. Add the baking mix and cinnamon, and mix well. Stir in
nuts. Pour batter into prepared pan. Bake for 25 to 30 minutes, or
until a wooden pick inserted near the center comes out clean. Frost
when cool.
ROCK'S RUSTIC APPLE
PIE
~Shared by Johnny,
LA
Makes 8 to 10 servings
12 to 14 medium-size Granny Smith or Golden Delicious apples, peeled,
cored
½ tablespoon butter per apple
1/3 cup sugar
½ teaspoon cinnamon
½ teaspoon ground cloves
1/3 cup bourbon, brandy or rum
1 9-inch pie crust
More cinnamon, sugar and butter
Vanilla ice cream
Arrange the apples in a large, heavy skillet. Put butter into the cored
section of each apple. Sprinkle evenly with the sugar, cinnamon and
cloves. Drizzle the liquor evenly over the apples and cover the pot
with a lid. Cook over low heat for 1 hour.
Remove from heat, remove the lid and cool to room temperature.
Preheat oven to 350 degrees.
Cover the apples with a 9-inch pie crust and sprinkle the crust with a
little sugar and cinnamon, then dot with butter. Make several slashes
in the pie crust.
Bake until golden, 40 to 45 minutes. Remove from the oven and cool
slightly before scooping onto dessert plates. Serve with vanilla ice
cream.
ARTICHOKE CASSEROLE
~Shared by Linda
H., Rosharon, TX
Warning this is not exactly low fat.
1 C. Hellmann's Mayonnaise
1 C. Parmesan Cheese
4 Cans Artichoke Hearts in Water
1/2-Cup Italian Bread Crumbs
Preheat oven @ 350 degrees.
Drain water from artichoke hearts and chop them into smaller pieces.
Mix mayonnaise and Parmesan cheese in large bowl.
Fold in artichoke hearts and place in large casserole dish.
Sprinkle on the Bread Crumbs and bake for 30 minutes at 350 degrees.
PORCUPINE MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
These well-seasoned meatballs in a rich tomato sauce are one of my
mom's best main dishes. I used to love this meal when I was growing up.
I made it at home for our children, and now my daughters make it for
their families. -Darlis Wilfer, Phelps, Wisconsin
SERVINGS 4-6
CATEGORY: Main Dish
PREP 20 min.
COOK 60 min.
TOTAL 80 min.
INGREDIENTS
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
DIRECTIONS
In a bowl, combine the first seven ingredients. Add beef and mix well.
shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil;
drain. Combine tomato sauce, water, brown sugar and Worcestershire
sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Yield: 4-6 servings.
Nutrition Facts
One serving:
(1 each)
Calories: 284
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 50 mg
Sodium: 900 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 17 g
Source: Taste of Home
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SQUASH AND TOMATO
BAKE
~Shared by Linda
H., Rosharon, TX
Makes: 8 side-dish servings
2 pound yellow summer squash, sliced (about 7 cups)
1 tablespoon all-purpose flour
2 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried basil, crushed
1/8 teaspoon pepper
2 14-1/2 ounce cans stewed tomatoes, drained
1/2 cup shredded mozzarella cheese (2 oz.)
1/2 cup finely shredded or grated Parmesan cheese (2 oz.)
In a Dutch oven, bring 1 inch of lightly salted water to boiling; add
sliced summer squash. Cover and cook for 4 minutes. Drain well.
Meanwhile, in a large bowl, stir together flour, sugar, paprika, salt,
garlic powder, basil, and pepper; stir in drained tomatoes. In a
2-quart square baking dish, layer half of the squash and half of the
tomato mixture; repeat layers.
Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with
cheeses; bake for 5 to 10 minutes more or until heated through and
sauce is bubbly around the edges. Let stand for 5 minutes before
serving. Serve with a slotted spoon.
Makes 8 side-dish servings.
Nutrition Facts
Servings Per Recipe 8 side-dish servings
Calories 113, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg)
10, Sodium (mg) 479, Carbohydrate (g) 15, Fiber (g) 3, Protein (g) 6,
Vegetables (d.e.) 3, Fat (d.e.) 1,
Percent Daily Values are based on a 2,000 calorie diet
Source: BHG.com
MEXICAN HAM &
BEAN SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese,
and 1 tablespoon cilantro)
Ingredients
1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey
Jack cheese
1/2 cup minced fresh cilantro
Preparation
Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans; bring to a boil. Cook 2 minutes; remove from heat.
Cover and let stand 1 hour. Drain.
Combine beans, broth, and next 8 ingredients (broth through garlic) in
a Dutch oven; bring to a boil. Partially cover; reduce heat to
medium-low. Simmer 1 1/2 hours or until beans are tender.
Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and
chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.
Nutritional Information
Calories: 303 (12% from fat)
Fat: 4.2g (sat 1.8g,mono 1.3g,poly 0.5g)
Protein: 20.3g
Carbohydrate: 46.8g
Fiber: 16.1g
Cholesterol: 22mg
Iron: 4.3mg
Sodium: 958mg
Calcium: 153mg
Source: Cooking Light, Oct 2002
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HAM AND ASPARAGUS
OMELETTE
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 1/3 cup 1-inch pieces fresh asparagus
- 3 tablespoons diced, lean, reduced-sodium ham
- 1/2 cup fat-free egg substitute
- 3 tablespoons shredded nonfat or reduced-fat white Cheddar,
Monterey Jack, or Swiss cheese
- 1 tablespoon chopped, seeded plum tomato
DIRECTIONS
Coat an 8-inch nonstick skillet with nonstick cooking spray and preheat
over medium heat. Add the asparagus and ham, cover, and cook for about
3 minutes, stirring a couple of times, until the asparagus is
crisp-tender and the ham is beginning to brown. Remove the asparagus
and ham to a small dish and cover to keep warm.
Respray the skillet and place over medium-low heat. Add the egg
substitute and cook without stirring for 2 minutes, until set around
the edges.
Use a spatula to lift the edges of the omelette, and allow the uncooked
egg to flow below the cooked portion. Cook for another minute or two,
or until the eggs are almost set.
Arrange the asparagus and ham and then the cheese over half of the
omelette. Fold the other half over the filling and cook for another
minute or two, until the cheese is melted and the eggs are completely
set.
Slide the omelette onto a plate, top with the chopped tomato, and serve
hot.
Nutritional Information Per Serving (1 serving): Calories: 123,
Carbohydrate: 7 g, Cholesterol: 14 mg, Fat: 1 g, Saturated Fat: 0.3 g,
Fiber: 0.8 g, Protein: 22 g, Sodium: 619 mg, Calcium: 189 mg Diabetic
Exchanges: 3 Very Lean Meat, 1 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
WATER CHESTNUTS AND
SNOW PEAS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 2 cups fresh snow peas
- 1 cup sliced water chestnuts
- 1/4 cup fresh bean sprouts
- 1/2 cup low-fat, low-sodium chicken broth
- 1 tablespoon lite soy sauce
- 2 tablespoons pineapple juice
- 1 teaspoon sugar
- 2 teaspoons grated ginger
- 2 teaspoons cornstarch or arrowroot powder
DIRECTIONS
Heat the oil in a wok or skillet over medium-high heat. Add the garlic
and saute for 30 seconds. Add the snow peas, water chestnuts, and bean
sprouts and saute for 1 minute.
In a measuring cup, mix together the remaining ingredients. Add to the
pan and cook until the sauce is thickened, about 1 minute. Serve
immediately.
Nutritional Information Per Serving (1/2 cup): Calories: 55, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 114 mg, Carbohydrate: 10 g, Dietary Fiber: 2
g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
TUNA DIJON BROCHETTES
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 8 ounces tuna, cut into 6 equal chunks
- 1 tablespoons Dijon mustard
- 4 mushrooms
- 4 squares red pepper, 1 inch each
- 4 slices zucchini, 1/4-inch thick
- 4 chunks fresh, peeled pineapple, 1 inch each
- 4 medium cherry tomatoes
- Salt and pepper
- Nonstick cooking spray
DIRECTIONS
Preheat the broiler. In a bowl, coat the tuna chunks with the mustard.
Skewer the tuna, mushrooms, peppers, zucchini, pineapple, and cherry
tomatoes, alternating each item twice, beginning and ending with a tuna
chunk.
Sprinkle each skewer with salt and pepper to taste. Coat a baking sheet
with the cooking spray and place the skewers on the baking sheet. Broil
for 6 to 8 minutes.
Nutritional Information Per Serving (1 serving): Calories: 351, Fat: 4
g, Cholesterol: 98 mg, Sodium: 762 mg, Carbohydrate: 23 g, Protein: 56
g
Diabetic Exchanges: 2 Vegetable, 7 Very Lean Meat, 1/2 Fruit
Source: Diabetes
Cookbook for Dummies
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VEAL SCALOPPINE
WITH MARSALA SKILLET
~Shared by Maggie,
TX
Makes: 2 servings
Start to Finish: 15 minutes
Ingredients
1-1/2 cups fresh mushrooms (such as crimini, porcini, morel,
shiitake, or button), quartered, halved, or sliced
2 green onions, sliced (1/4 cup)
4 teaspoons butter or margarine
8 ounces veal leg round steak or veal sirloin steak or 2 medium
skinless, boneless chicken breast halves (about 8 ounces total)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/3 cup dry Marsala or dry sherry
1/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh parsley
Directions
1. In a 12-inch skillet cook mushrooms and green onions in 2 teaspoons
of the butter for 4 to 5 minutes or until tender. Remove from skillet,
reserving drippings. Set aside.
2. Meanwhile, cut veal into 2 serving-size pieces. Place each piece of
veal or chicken between 2 sheets of plastic wrap. Working from center
to edges, pound lightly with the flat side of a meat mallet to about
1/8-inch thickness. Remove the plastic wrap.
3. Sprinkle veal with salt and pepper. In the same skillet cook veal in
the remaining 2 teaspoons butter over medium-high heat about 2 minutes
or until cooked through, turning once. Transfer to dinner plates. Keep
warm.
4. Add Marsala and broth to drippings in skillet. Bring to boiling.
Boil gently, uncovered, about 1 minute, scraping up any browned bits.
Return mushroom mixture to skillet; add parsley. Heat through. To
serve, spoon the mushroom mixture over meat.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 283, Total Fat (g) 12, Saturated Fat (g) 6,
Cholesterol (mg) 112, Sodium (mg) 364, Carbohydrate (g)
6, Fiber (g) 1, Protein (g) 27
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%)
0, Iron (DV%) 0, Vegetables (d.e.) 1, Very Lean Meat
(d.e.) 3.5, Fat (d.e.) 3,
* Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
CHICKEN CURRY
~Shared by Maggie,
TX
1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley
Heat butter in a heavy skillet over medium-high heat until foam from
butter subsides. Add chicken strips and cook until browned. Add cumin,
coriander, ginger, red-pepper flakes (if using) and garlic and cook,
stirring occasionally, 2 minutes. Add chicken stock and bring to a
boil. Reduce heat to medium-low; simmer, stirring occasionally, 5
minutes. Slowly add heavy cream and simmer (do not let mixture come to
a boil) until heated through, 3 minutes. Transfer chicken and sauce to
a serving plate. Garnish with cilantro.
Serves 2
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CHERRY SALAD
1 can Eagle Brand condensed milk
1/3 cup lemon juice
1 large can crushed pineapple, drained
1 can Cherry pie filling
1 cup pecans, chopped as desired
1 large container Cool Whip
Optional.
1 or 2 bananas, chunked.
Mix as written and chill...good for a make-ahead salad/dessert. It is a
rosy pink and keeps well if you have any left.
ITALIAN POTATO BEEF
BAKE
1 1/2 Pounds ground chuck
6 large potatoes peeled and sliced into medium slices
1 medium onion, sliced
1/2 green pepper, chunked
1/4 teaspoons oregano
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 large can stewed tomatoes, 29 ounces
1 teaspoon cooking oil
1 tablespoon butter
Brown ground chuck in cooking oil.
In a 3 quart buttered casserole layer sliced potatoes, ground chuck,
green pepper, sliced onion and 1/2 cup shredded mozzarella. Sprinkle 2
tablespoons Parmesan cheese on top of mozzarella cheese.
Repeat layers until you fill the 3 quart casserole dish. Make sure the
last layer is the remainder of the Parmesan cheese. Pour stewed
tomatoes over all.
Bake covered for 1 hour and 15 minutes. Uncover and brown for 15 more
minutes.
CREAMED CORN
2 pkgs. (one 16 ounces, one 10 ounces) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup butter, cubed
1 tablespoon sugar
1/2 teaspoon salt
In a 3 quart slow cooker coated with cooking spray, combine all the
ingredients. Cover and cook on low for 3 to 3 1/2 hours or until
the cheese is melted and the corn is tender. Stir just before
serving. Makes 5 servings
Source: Taste Of Home
BONNELL'S CORNBREAD
3/4 cup bread flour
1/2 cup cornmeal
4 tbsp sugar
1 tbsp powdered milk
1 tbsp baking powder
1/2 tsp salt
2 eggs
2/3 cup milk
1/3 cup vegetable oil
1/4 tsp vanilla
1/4 cup fresh or frozen corn kernels
Nonstick cooking spray
Preheat the oven to 375 F. Place a 10-inch cast-iron skillet in
the oven while preheating the oven. In a mixing bowl, combine the
flour, cornmeal, sugar, powdered milk, baking powder, and shalt.
Whisk well. In another bowl, combine the eggs, milk, oil,
vanilla, and the corn. Add to the dry ingredients. Make
sure the eggs get mixed well to form a uniform batter. Spray the
hot skillet well with the nonstick spray. Pour the batter into
the prepared skillet. Bake until golden brown on top. This
will take approximately 20 minutes. To test for doneness, poke a
toothpick through the middle. If it comes out dry, the cornbread
is done.
Source: Taste Of The South - Bonnell's Fine Texas Cuisine
LEBANESE GARLIC SAUCE
4 bulbs of garlic (clean off paper & stem)
1 c. lemon juice
1 tsp. salt
3 to 4 c. Puritan oil
Put in blender (NOT a food processor) and blend until smooth on medium.
Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend
constantly on about medium. It should become like a thick white
mayonnaise consistency. Store in refrigerator in a glass container.
Serve with meats, as a seasoning in salad dressings or on pocket bread
sandwiches.
This is a tricky recipe. Sometimes it "breaks". That is, it stays thin
instead of the mayonnaise consistency. The flavors remain the same. If
it separates in storage, just stir or blend again.
ORANGE NUT BREAD
& CREAM CHEESE
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1/2 tsp orange extract
1/2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup orange juice
1 cup chopped walnuts
Spread:
1 pkg (8 oz.) cream cheese, softened
2 tbsp orange juice
1 tbsp confectioners sugar
1 tsp grated orange peel
In a large bowl, cream the butter and the sugar until light and
fluffy. Add the eggs, one at a time. Beat well after each
addition. Beat in the extracts. Combine the flour, baking
powder, salt, and the baking soda.. Add to the creamed mixture
alternately with the orange juice. Fold in the walnuts.
Transfer to three greased 5 3/4 x 3 inch x 2 inch loaf pans. Bake
at 350 F for 35-40 minutes or until a toothpick inserted into the
center comes out clean. Cool for 10 minutes before removing from
the pans to wire racks. In a small bowl, beat the cream cheese,
orange juice, confectioners sugar, and the peel until well
blended. Chill before serving.
Source: Taste Of Home
CATALINA RIBS
2 pounds boneless pork ribs
1 white onion, chopped
2 clove garlic, minced
8-oz bottle of Catalina dressing (can use French or Russian dressing)
Place in the crock-pot. Put in rest of ingredients and cook low for 5-7
hours.
MOROCCAN CHICKEN
Ingredients:
Cooking Spray
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely chopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Directions:
Lightly spray slow cooker with cooking spray. Arrange chicken pieces in
the slow cooker. In a medium bowl mix all the ingredients except the
cornstarch and water. Cook on LOW for 6 to 8 hours. Raise the heat to
HIGH. Ina small cup mix the corn starch and cold water. Stir the
mixture into the chicken. Cook for an additional 15 to 20 minutes.
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
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HOMEMADE
TRUFFLES AND BONBONS
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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:
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PHIL'S CREATIVE
CHOCOLATES
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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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