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A
to Z
Recipes
November
17,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
There's
just nothing better in the morning to me than chilly weather. Heck, I
even like downright c-o-l-d
weather in the morning. Yes, it makes getting out from underneath the
blanket a bit of a challenge but cool, crisp mornings are my favorite.
A cup of coffee is more appreciated than when it's 100 degrees outside,
right? And I haven't seen a mosquito in TWO days. Woo-hoo! I think
summer's over! Or not.
The location for our annual gathering for 2011 was decided during the
last one. It was determined that the Lowcountry was the most desirable
area so, look out Charleston, South
Carolina, here we come! I have a page on our web site that tells
you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms
and visit the Charleston area. I do hope you'll consider joining us
October 8-14, 2010. Space at the house is very limited so get your
email to me soon. Of course, there are many great places in the area in
case you miss out on staying in the house.
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.
I asked for donations last month to defray expenses associated with the
web site and publishing this newsletter. I made every effort to thank
each person who helped but I missed another one! My heartfelt thanks go
to Rusty G.
in Leesburg, FL for her generous donation. (I hadn't made it to
the post office in a while, sorry.)
We'll see you here again on Sunday, 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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"Be who you are and say what you feel...
Because those that matter... don't mind...
And those that mind... don't matter."
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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How to Have Hope
Having hope is like taking your next breath,
breathing. Read on to find some things to do that bring hope. First
stop long enough to realize you probably already possess a seed of hope
-- even if you don't realize it! As you can make progress, then you'll
have even more hope and your own kind of success!
Think about a plan for your life. Ask yourself, "Are hope and
possibilities through faith related things?".
* If you answered "Yes,"
then focus on your possibilities to improve and faith to believe. What
do you believe in and why? How can working on that make you stronger?
* If your answer was "No," figure out the difference
between the two. That may help you understand how to use your faith and
see possibilities.
Look at the people around you. You can learn plenty from them.
* Think about the ones that
seem hopeful about their future, expectations, dreams, and faith in the
way things can be?
* Observe those that are making progress toward
their goals, centered, happy, optimistic -- do they do possibility
thinking?
Imagine waking up
fresh with new
opportunities every morning feeling hopeful.
* You can be hopeful about your day... making
progress toward your goals...
* That is possibility thinking. Imagine knowing that
everything is going to be okay as you work to continue making progress
toward possibilities.
Work slowly but
steadily at first in
small ways and then more quickly as you see your way more clearly...
Get training and
counseling. Sometimes
change such as training and education need long term goals that can be
time consuming. Don't give up when improving in this area.
Decide to "ride on
top in life." Take
it as it comes... accept it. Embrace the good or work to change a
little everyday.
* Make a list of possibilities and begin to plan
short term goals to change what you can.
* Make a big shift to a new career and new place to
live if that seems like the way to make progress.
Keep this hope alive: things are going to turn out all right.
Source: http://www.wikihow.com/Have-Hope
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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Herbs and Spices
Storage Tips: Store spices in a cool, dark place. Humidity, light and
heat will cause herbs and spices to lose their flavor more quickly.
Although the most convenient place for your spice rack may be above
your stove, moving your spices to a different location may keep them
fresh longer.
As a general rule, herbs and ground spices will retain their best
flavors for a year. Whole spices may last for 3 to 5 years. Proper
storage should result in longer freshness times.
When possible, grind whole spices in a grinder or mortar & pestle
just prior to using. Toasting whole spices in a dry skillet over medium
heat before grinding will bring out even more flavor. Be careful not to
burn.
Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of
spices fresh, store them in the freezer in tightly sealed containers.
Usage Tips: Use a light hand when seasoning with spices and herbs. Your
goal is to compliment your dish without crowding out the flavor of the
food. Remember, it's usually impossible to "un-spice" a dish!
For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong
flavors.
Finely crush dried herbs before adding to your dish after measuring.
Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this
rule is Indian cooking, which often calls for 10 or more different
spices in one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet
dishes.
If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley, anise seed
instead of fennel, etc.
Source: http://www.e-cookbooks.net/
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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Male Translations
for Women
~Shared by Doe, BC
These translations are for all of you wonderful women out there, so
that you will know what we really mean when we say...
"IT'S A GUY THING"
Translated: "There is no rational thought pattern connected with it,
and you have no chance at all of making it logical."
"CAN I HELP WITH DINNER?"
Translated: "Why isn't it already on the table?"
"UH HUH," "SURE, HONEY," OR "YES, DEAR"
Translated: Absolutely nothing. It's a conditioned response.
"IT WOULD TAKE TOO LONG TO EXPLAIN"
Translated: "I have no idea how it works."
"TAKE A BREAK, HONEY. YOU'RE WORKING TOO HARD."
Translated: "I can't hear the game over the vacuum cleaner."
"THAT'S INTERESTING, DEAR."
Translated: "Are you still talking?"
"YOU KNOW HOW BAD MY MEMORY IS."
Translated: "I remember the theme song to 'F Troop,' the address of the
first girl I ever kissed and the vehicle identification numbers of
every car I've ever owned... but I forgot your birthday."
"OH, DON'T FUSS, I JUST CUT MYSELF. IT'S NO BIG DEAL."
Translated: "I have actually severed a limb but will bleed to death
before I admit that I'm hurt."
"HEY, I'VE GOT MY REASONS FOR WHAT I'M DOING."
Translated: "And I sure hope I think of some pretty soon."
"I CAN'T FIND IT."
Translated: "It didn't fall into my outstretched hands, so I'm
completely clueless."
"WHAT DID I DO THIS TIME?"
Translated: "What did you catch me at?"
"I'M NOT LOST. I KNOW EXACTLY WHERE WE ARE."
Translated: "No one will ever see us alive again."
"WE SHARE THE HOUSEWORK."
Translated: "I make the messes; she cleans them up."
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:
LIMA BEAN
CASSEROLE
~Shared by Marilyn,
Canton, OH
3 (10 oz) packages of frozen baby lima beans
2 Tbsp. butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4 oz) can cream of chicken soup, undiluted
salt and pepper to taste
1 cup heavy whipping cream (use half & half instead )
1 cup shredded Parmesan cheese
Preheat oven to 350F. Cook beans salted boiling water to cover,
uncovered, about 10 minutes, drain well.
While beans are cooking, melt butter in a large skillet, add onions and
mushroom, cooking until limp. Stir in soup and mix well.
Combine beans with soup mixture, pour into a greased 9x13 baking dish.
Pour cream over beans and sprinkle with cheese. Bake 40-45 minutes.
SOUTHWEST PORK CHOPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)
Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or
4-quart crockery cooker. Add chili beans and salsa. Cover; cook on
high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When
that step is complete, turn to high-heat setting, if necessary. Stir in
corn. Cover and cook 30 minutes longer on high-heat setting. Serve over
rice. Sprinkle with cilantro, if desired.
For all-day cooking: Substitute 8 boneless pork chops for the 6 rib
chops. (When cooked this long, chops with bone may leave bony fragments
in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2
hours. Turn to high-heat setting Stir in corn. Cover and cook 30
minutes longer. Serve as above.
"WHEEL" OF PORK WITH
POTATOES
(Rouelle de Porc au Pommes de Terre)
~Shared by Johnny,
LA
1 center cut piece of fresh ham (pork leg) about 1 1/2 inches (4 cm)
thick, or about 3 1/2 lbs (1.5 Kg)
Salt and freshly ground pepper to taste
1 tsp (5 ml) dried thyme
3 Tbs (45 ml) vegetable oil
About 12 unpeeled cloves of garlic
1/2 cup (125 ml) water
4-6 large baking potatoes, cut lengthwise into thick wedges
Chopped parsley for garnish
Season the pork generously with salt and pepper and sprinkle with the
thyme. Heat the oil in a large baking dish over moderate heat and saute
the pork until lightly browned on both sides. Arrange the garlic cloves
around the pork, add the water, and cook in a preheated 350F (180C)
oven for 45 minutes, basting occasionally. Turn the pork over and add
more water if necessary. Arrange the potato wedges around the meat and
cook an additional 45 minutes. Transfer the pork to a serving platter
and arrange the potatoes and garlic around it. Add a little water to
the roasting pan and deglaze the over moderate heat. Spoon the pan
gravy over the meat and garnish with chopped parsley.
Serves 4 to 6.
CHOCOLATE HAZELNUT
FRUIT CREPES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup chocolate hazelnut spread
4 Crepes
4 bananas, sliced
1 (7 ounce) can pressurized whipped cream
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1
sliced banana down the center of each one. Roll up, and place in a warm
skillet over medium heat. Let them warm up for about 90 seconds.
Transfer to plates, and serve topped with whipped cream.
GROUND TURKEY AND
SPINACH MANICOTTI
~Shared by Linda
H., Rosharon, TX
Servings: 4-6
1 box BARILLA Manicotti
1 pound ground turkey
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1 clove garlic, minced
1 pound mushrooms, sliced
1 package (6 ounces) fresh baby spinach, coarsely chopped
salt
freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated
1-1/2 jars BARILLA Marinara Sauce
PREHEAT oven to 375. Bring a large pot of water to a boil.
COOK Manicotti according to package directions; drain and cool.
COMBINE ground turkey, eggs, cheese and vegetables in a large bowl.
FILL manicotti with meat mixture. Pour of ½ jar sauce into 13x9 inch
baking dish. Place manicotti in prepared baking dish. Cover with
remaining sauce. Sprinkle with remaining cheese.
BAKE covered with aluminum foil for 30 minutes. Remove foil and bake 10
additional minutes.
CHICKEN STIR-FRY
~Shared by Jim H.,
Calgary, Alberta,
Canada
From Taste of Home. This is a tasty, healthy meal that everyone in my
house enjoys - a quick and easy weeknight meal. You need to refrigerate
the chicken for 30 minutes, but after that it is on the table in no
time. I prepare the chicken mixture and chop the veggies earlier in the
day and refrigerate. Then at dinnertime, all I have to do is cook.
50 min;
20 min prep
4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup celery, sliced (1/2-inch pieces)
1 cup carrot, thinly sliced
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add
cornstarch and toss to coat. Combine soy sauce, ginger and garlic.
powder; add to bag and shake well. Refrigerate for 30 minutes. In a
large skillet or wok, heat 2 tablespoons of oil; stir-fry. chicken
until no longer pink, about 3-5 minutes. Remove and keep warm. Add
remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5
minutes or until crisp-tender. Add water and bouillon. Return chickento
pan. Cook and stir until thickened and bubbly. Yield: 4 servings.
Source: Recipezaar
CHOCOLATE COVERED
OREO COOKIES
~Shared by Barb C.,
Chula Vista, CA
Ingredients:
One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)
Directions:
Take cookies and place them in a food processor and process until fine.
Add cream cheese and process until combined. Roll into small balls and
freeze for 15-20 minutes. Slowly melt chocolate chips or milk
chocolate. Using a toothpick dip each ball into the chocolate and place
on a cookie sheet until cooled completely. Store tightly closed.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
GRILLED FILET MIGNON
WITH VEGETABLE
KEBABS
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground pepper
16 cherry tomatoes
10 ounces white mushrooms, stemmed
1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
1 small red onion, cut into wedges
1 pound filet mignon steak, 1 ½ to 2 inches thick, cut into 4 pieces
Instructions
1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a
large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add
tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss
well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle
the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the
vegetable kebabs, turning frequently, until tender and lightly charred,
8 to 12 minutes total. Remove the vegetables from the skewers and serve
with the steak.
Equipment: Eight 10-inch skewers (see Tip)
Tip: When using wooden skewers, wrap the exposed parts with foil to
keep them from burning. (Contrary to conventional wisdom, soaking
skewers in water doesn't protect them.)
Nutrition Information
Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg
cholesterol; 10 g carbohydrate; 27 g protein; 3 g fiber; 363 mg sodium;
529 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25%
dv).
CORNED-BEEF HASH
~Shared by Larry
Holmes, Toronto,
Canada
4 tablespoons butter
1 small onion, minced
2 cups shopped leftover corned beef or 1 16-ounce can of corn beef
3 medium potatoes, peeled and diced
¼ cup water
2 tablespoons catsup
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Salt and pepper
4 eggs (optional)
Melt butter in large, heavy skillet. Add onion; sauté until
tender. Add remaining ingredients, except eggs; stir well. Bring
to boil over moderate heat. Reduce heat to low; cook,
covered, 45 minutes, stirring occasionally.
Make 4 wells in hash. Break eggs into wells. Cover; cook on
low 10 to 12 minutes or until whites of eggs are set Serve hash
garnished parsley. Accompany with sliced tomatoes with French
dressing.
Makes 4 servings.
MOLASSES PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/4 cup molasses
2 tbs. Butter
4 eggs
2 tbs. Flour
2/3 cup. sugar
1 unbaked pie shell
Bring molasses and butter to a boil in a saucepan. Beat the eggs until
light and fluffy. Mix the flour and sugar with eggs and add to molasses
mixture. Pour mixture into pie shell and bake in a 350 degree oven for
30 minutes or until set.
CREOLE TURTLE SOUP
~Shared by Johnny,
LA
Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in
fact, it probably outsells the Gumbo in a lot of establishments. Unlike
the clear Turtle Soups made in other parts of the world, the Louisiana
variety is a dark, robust soup, bordering on a stew. There are also
Mock Turtle Soups which are good as well, usually made with Beef and
Veal. I have more than a sneaking suspicion that most restaurant
versions are a combination of the two. Turtles are said to contain
about 7 different flavors of meat, so it would be very easy to slip a
more inexpensive meat in with the Turtle, I’ve even heard of some
places slipping in some Alligator. I always raise an eyebrow when the
“Turtle Meat” in some versions is ground, as opposed to cubed, it’s a
red flag that says “Probably Not All Turtle Meat Here.” That’s fine
though, they still taste delicious, and it would take a very refined
palate to tell the difference.
As far as finding Turtle Meat in your area, you may have a bit of a
challenge. If you have a great Asian Market in your area, it’s probably
your best bet, they may even have them live if you would like to
butcher them yourself. It’s a messy business though, with a lot of
blood and Post Mortem squirming. No thanks, I buy frozen. If you do
butcher your own you will have access to ingredients that squeamish
cooks like myself can’t find in the freezer. Calipash and Calipee, and
possibly Turtle eggs. Some connoisseurs have said that they can tell if
a Turtle Soup is truly authentic by the lumps of Calipash and Calipee
in the soup. Calipash is the dull-green fatty substance inside the
upper shell (Carapace). Calipee is the light yellow fatty substance
attached to the bottom shell (Plastron). If you can purchase bone-in
Turtle Meat, do so! You can Roast the bones and infuse the flavor into
your Beef Stock. Roast them in a 400 degree F oven until a nice deep
brown, then add them to your Beef Stock and simmer for 30 minutes to an
hour.
Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour
4 Tbsp Unsalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Parsley, Finely Chopped
Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the
flour, cook to make a peanut butter colored Roux. Set aside. For more
on making a Roux, click here.
In a large saucepan or dutch oven, melt the 4 Tbsp of Unsalted Butter
over medium-high heat, add the diced Turtle Meat and saute until nicely
browned.
Lower the heat to medium, add both types of onions, the celery, and
garlic. Season with salt and black pepper. Saute until the vegetables
are tender.
Add the tomatoes, season with a little salt so they will break down,
cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves.
Bring to a boil, then down to a simmer. Simmer for 20-30 minutes,
stirring occasionally and skimming off any impurities that may rise to
the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme,
and Marjoram, simmer for 15-20 minutes more.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat
through.
Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add
the Sherry at the table, about 1-2 tsp per bowl.
Serves 4-6
APPLE PEANUT BUTTER
FUDGE CANDY
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
6 oz Semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice Chopped peanuts (opt.)
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut
butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix
sugar and apple juice. Cook and stir until sugar dissolves and mixture
boils. Cook to soft-ball stage or until candy thermometer registers 240
F, stir frequently. remove from heat, quickly add marshmallow mixture.
stir until just blended. Pour into buttered 9" square baking pan. top
fudge with chopped peanuts, if desired. cool. Cut into squares.
Makes 3 dozen 1-1/2 inch pieces.
TEX-MEX PASTA
~Shared by Linda
H., Rosharon, TX
Makes: 6 servings
Salsa and sausage kick up the heat in this pasta toss.
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Niblets® Frozen Corn
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (14.5-oz.) can diced tomatoes, untrained
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking
spray; heat over medium-high heat until hot. Add sausage; cook 5
minutes or until no longer pink and thoroughly cooked, stirring
frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano;
mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1
cup cheese and cilantro to mixture in wok; mix well. Add cooked penne;
toss to mix. Spoon mixture onto serving platter. Garnish with reserved
cheese and cilantro.
PARMESAN CHICKEN
BREASTS
~Shared by Jim H.,
Calgary, Alberta,
Canada
A recipe from Kraft that is a favorite around our house.
35 min; 10 min prep
SERVES 6
2 lbs boneless skinless chicken breast halves (about 6)
2 tablespoons butter, melted
1/2 cup grated parmesan cheese
1/4 cup dry breadcrumbs
1 teaspoon oregano leaves
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 400 degrees.
Spray a baking pan with non-stick cooking spray.
Combine everything except butter and chicken.
Dip chicken in butter; coat with bread crumb mixture and place in
prepared pan.
Bake 20 to 25 minutes or until tender.
Source: Recipezaar
CRAB AND MACARONI
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
2 C. Shell or elbow macaroni
1-1/4 C. Milk
1 can cream of celery soup
1 C. Cooked peas or carrots
1 t. Salt
1/2 t. Onion salt
Dash of black pepper
1 lb. Crab meat, picked over or 2 small cans, drained or can use
imitation crab meat pieces
1 roll Ritz type crackers, crushed
1/4 lb. Butter or margarine
Preheat oven to 350° F.
Butter a 1 1/2 quart casserole dish. Melt butter and mix with crackers;
set aside. Cook macaroni al dente to package directions. Drain and
rinse with cool water and drain again.
Add milk to soup and heat until hot. Add peas, salt, onion salt and
pepper; then add the crab meat, mixing lightly. Pour into casserole
dish.
Sprinkle with buttered cracker crumbs and bake for about 20 to 25
minutes.
Makes 4 to 6 servings
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
SPANISH TORTILLA
~Shared by Jim D.,
WA
Makes 6 servings
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes (see Tip)
1 tablespoon chopped fresh thyme
½ teaspoon smoked paprika
6 large eggs
4 large egg whites
½ cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
Instructions
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add
potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the
potato mixture into the eggs along with cheese, spinach, salt and
pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon
oil and heat over medium heat. Pour in the egg mixture, cover and cook
until the edges are set and the bottom is browned, 4 to 5 minutes (it
will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to
loosen them. Invert a large plate over the pan and turn out the
tortilla onto it. Slide the tortilla back into the pan and continue
cooking until completely set in the middle, 3 to 6 minutes. Serve warm
or cold.
Tips
Store airtight in the refrigerator for up to 1 day.
Tip: Look for precooked diced potatoes in the refrigerated section of
most supermarket produce departments.
Nutrition Information
Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg
cholesterol; 11 g carbohydrate; 12 g protein; 2 g fiber; 433 mg sodium;
210 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (29% dv),
Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat
CREAM CHEESE DANISH
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 (8-ounce) cans crescent rolls
1 egg yolk
1 cup sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg white, stiffly beaten
1/4 cup sugar
1/2 cup pecans, chopped
TO PREPARE:
Unroll 1 can of the crescent roll dough. Press into a lightly
greased 9x13-inch baking pan. Whisk the egg yolk in a medium
mixing bowl until well beaten. Add 1 cup sugar, cream cheese and
vanilla and beat until smooth. Pour into the prepared pan.
Unroll the remaining can of crescent roll dough and press the
indentations to seal. Place over the filling. Spread the
stiffly beaten egg white over the top. Sprinkle with 1/4 cup
sugar and pecans. Bake at 350 degrees for 30 to 25 minutes or
until golden brown.
SERVES: 8
Source: "At
Your Service: Southern Recipes, Places and Traditions" by Patton
Howell and Junior League of Gwinnett North Fulton
GREEK LAMB WITH
SPINACH ORZO
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 8 servings
1 3- to 3 1/2-pound lamb shoulder roast (bone-in)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 cloves garlic, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 10-ounce bag pre-washed fresh spinach, chopped
5 cups cooked orzo
4 ounces crumbled feta cheese
Trim fat from roast. If necessary, cut roast to fit into a 31/2- to
6-quart crockery cooker. In a small bowl combine oregano, lemon peel,
garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly
with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove lamb from cooker. Remove meat from
bones; discard bones and fat. Chop meat; set aside. Add spinach to
cooking juices in cooker, stirring until spinach is wilted. Add cooked
orzo, feta, and lamb; stir to mix.
SPICY ITALIAN
SAUSAGE MEATBALLS
~Shared by Johnny,
LA
The obvious way to serve these spicy meatballs is over spaghetti,
linguini or fettuccine. However, they are also good served with pepper
and eggs with crusty bread at brunch. Spoon some of the sauce over the
pepper and eggs. Just delicious.
INGREDIENTS
1 Lb. Italian hot sausage (with or without casing)*
1/2 Tspn poultry seasoning
1 Small onion, diced
1 Egg, beaten
1/2 Cup bread crumbs
3/4 Cup chili sauce
1/2 Cup ketchup
DIRECTIONS
If you have purchased sausage in a casing, slide a knife down the
casing to break it open, and then remove the sausage. Place sausage,
diced onion, egg and poultry seasoning and bread crumbs in a large bowl
and mix ingredients well. Do not over mix.
Make 8 to 10 meatballs and brown them evenly in a large frying pan over
medium high heat. When meatballs have browned, remove grease by pouring
it from pan. Remove pan from heat while you mix the chili sauce and
ketchup together. Pour sauce mix over meatballs.
Stir meatballs and sauce gently to blend well, making sure all
meatballs have sauce. Cover frying pan and continue cooking over medium
low heat for 25 to 30 minutes until the meatballs are done. Serve over
pasta.
Makes 4 to 5 servings.
Think about adding steamed spinach to this menu. You can use fresh or
frozen spinach. If using frozen spinach you can heat in the package it
comes in, when you use your microwave oven. Just pierce the frozen
spinach box with a knife to allow steam to escape before cooking. When
ready, carefully open the box of spinach and put into a small bowl.
Season with a pat of butter or margarine. If using fresh spinach, save
time by buying packaged baby spinach. It is usually kept in the
pre-packaged salad section.
Hint
*If you think the Italian hot sausage will be too hot for you, buy ½
pound mild Italian sausage and ½ pound hot Italian sausage. Mix sausage
together.
*This recipe can be made into an appetizer by making the meatballs
smaller. When meatballs are done, put meatballs and sauce into a
crockpot. Set the crockpot on low and you will have a hot appetizer all
evening. Have slim rounds of Italian bread and grated parmesan cheese
nearby. Farfalle pasta, (they look like little bowties) is the
recommended side dish because the pastas are small and easy to spoon
onto a small plate.
ROASTED TOMATO SOUP
WITH FRESH BASIL
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 1/2 lb. tomatoes
1 small onion quartered
2 garlic cloves peeled and halved
2 T. olive oil
2 T. fresh thyme leaves
1 t. salt
1/4 t. pepper
12 fresh basil leaves
salad croutons and additional fresh basil leaves, optional
Place the tomatoes, onion and garlic in a greased 10x15 baking pan;
drizzle with oil. Sprinkle with thyme, salt and pepper; toss to
coat. Bake at 400 for 25-30 minutes or until tender stirring
once. Cool slightly. In a blender, process tomato mixture and
basil in batches until blended. Transfer to a large saucepan and
heat through. Garnish each serving with croutons and additional
basil if desired.
ASIAN PASTA PRIMAVERA
~Shared by Linda
H., Rosharon, TX
Servings: 6
SAUCE
1/2 cup creamy peanut butter
1 cup hot water
2 teaspoons Beef bouillon cubes
1 tablespoon soy sauce
2 tablespoons hoisin sauce
3 tablespoons cider vinegar
1/2 teaspoon crushed red pepper
VEGETABLES
1 tablespoon peanut oil
2 teaspoons HERB-OX® Beef granules
1 slice fresh ginger, minced or
1/2 teaspoon powdered ginger
1 red pepper, seeded, cored, and chopped
1 yellow squash, chopped
2 ounces pea pods, chopped
3 green onions, chopped
12 ounces spaghetti, cooked according to instructions
1/2 cup chopped peanuts
1 cup chopped cilantro
Mix the ingredients for the sauce and set aside. Heat the oil in a
large pan and add the beef granules and ginger and cook for about 30
seconds, then add the prepared vegetables and cook for about 2 minutes
until slightly wilted and warmed. Toss the pasta with the peanut sauce
and top with the vegetables. Sprinkle with peanuts and cilantro.
TEXAS STRAW HAT
~Shared by Jim H.,
Calgary, Alberta,
Canada
1 lb ground beef
6 ounce can tomato paste
2 tsp chili powder
1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp thyme
1 c chopped onion
1 c water
1 tsp Worcestershire
2 c shredded cheddar cheese
corn chips
Brown beef and onion in a skillet. Drain off grease. Add all other
ingredients except corn chips and cheese. Stir and bring to a boil.
Reduce heat and simmer for twenty minutes, stirring occasionally. Serve
atop corn chips, topped with cheese.
AMISH PORK CHOP
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
8 pork chops
1 c. Ketchup
1 can celery soup
1/2 c. Chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce
together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
SMOKED BARBECUED
SPARE RIBS
~Shared by Jim D.,
WA
8 - 10 lbs. of baby back pork sparerib racks
10 – 12 hickory hardwood chunks (Use the large chunks that are
approximately the size of the palm of your hand rather than the
hardwood chips)
Dry Rub consisting of mixed spices including 3 Tbsp. of fresh ground
pepper and seasoning salt and one Tbsp. each of garlic salt, paprika,
onion salt, ground hot pepper or pepper flakes, ground rosemary and any
of your other favorite spices.
2 - 3 bottles of you favorite barbecue sauce
For Charcoal Grill –-
Soak hardwood chunks in water for approximately 2 hours before using.
Place charcoal briquettes around on one side of the charcoal grate 2-3
coals deep and apply lighter fluid. Light coals and wait until ash
first appears on coals. Place tinfoil pie pan on side of grill on
opposite side of from coal and fill with water. Place hardwood chunks
directly onto hot coals and place cooking (top) grate on grill. Rub
ribs with the Dry Rub of mixed spices on both sides. Place rib racks on
cooking (top) grate and place lid on grill with air vents almost
completely closed. You should soon see large amounts of smoke billowing
from grill. Turn ribs a few times during the cooking process for even
smoking.
For Gas Grill --
Soak hardwood chunks in water for approximately 2 hours before using.
Place tinfoil pie pan on one side of grill and fill with water. Light
other side of grill and, when hot, place hardwood chunks onto hot
grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place
rib racks on side of grill over the pie pan. Turn gas grill down to low
on the side with the hardwood chunks. Place top on grill with air vents
almost completely closed. Turn the ribs during the cooking process for
even smoking.
With either preparation method, you may baste the ribs with your
favorite barbecue sauce towards the end of the smoking process. Again
use your judgment on the timing of the sauce. If the fire is hot then
wait until the ribs are almost done and the fire has died down somewhat
before applying the sauce. The slow cooking through the smoke will turn
the sauce into a thick glaze on the ribs. Since you are using indirect
heat, the sauce will not blacken the ribs as is sometimes the case when
using barbecue sauce over direct heat. The smoking process produces a
lot of flavor all by itself so you may elect to leave some ribs without
any sauce. The water in the pan will keep the ribs moist throughout the
cooking process.
The Skinny: The slow cooking of the ribs should cause most of the fat
to drip away resulting in lean, meaty ribs.
BBQ MEATBALL SLIDERS
~Shared by Marilyn,
Canton, OH
These meatball sliders go quick at parties, and they are such an easy
appetizer to make. You may use frozen meatballs from the market or your
own homemade meatballs. I used economical hot dog buns cut into thirds,
or substitute dinner rolls, but the hot dog buns are the perfect size
for a meatball. I used provolone cheese, but mozzarella is perfectly
fine. You can make these earlier in the day and pop them into the oven
when you need them. They only take 15 minutes to toast.
Prep Time: 20 minutes
Cook Time: 20 minutes
24 frozen meatballs (not bite-size), thawed (or substitute your own
homemade)*
2 cups (about) your favorite marinara sauce
8 hot dog buns, cut into thirds
8 ounces (about) provolone or mozzarella cheese
2 Tbsp. butter
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Heat meatballs in marinara sauce until they are just warm inside.
(Microwave works well for this.) Preheat oven to 425 F. Line a 9 x
13-inch baking pan with non-stick foil. Spray with butter-flavored
vegetable oil. Separate the tops from the bottoms on each of the cut
hot dog buns. Place 1 meatball on the bottom, then top with provolone
or mozzarella cheese. Replace the top of the bun and press down
lightly. Place in the prepared pan. Continue until you have all 24 in
the pan. (They should fit perfectly, if a little snug.) Melt butter;
stir in oregano and garlic powder. Brush tops of the buns with
the herbed butter. Bake for 15 minutes until tops are brown and
toasted. Let rest 10 minutes. Use a spatula to separate and
place meatball sliders on a tray to serve. Yield: 24 meatball sliders.
*Barbecue Meatballs
1 lb. hamburger
1 onion
1/2 cup bread crumbs
1 egg
2 Tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
3/4 cup ketchup
1/3 cup water
2 Tbsp. Dijon mustard
2 Tbsp. brown sugar
1 tsp. Worcestershire sauce
Mince onion. Combine beef, onion, bread crumbs, salt, pepper, egg and a
little milk. Form into balls and cook in oil. Remove
meatballs with slotted spoon. If desired, add ketchup, water, mustard,
brown sugar, and Worcestershire sauce to pan. Bring to boil. Return
meatballs to pan and simmer until hot.
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SHRIMP &
AVOCADO CANAPES
~Shared by Jim D.,
WA
Makes 16 pieces
Ingredients
16 whole-wheat crackers
1 avocado, cut into 16 slices
16 cooked shrimp
Lime wedges
Instructions
Top each cracker with 1 slice avocado, 1 shrimp and a squeeze of lime
juice.
Nutrition Information
Per piece: 61 calories; 3 g fat (1 g sat, 2 g mono); 8 mg cholesterol;
7 g carbohydrate; 2 g protein; 2 g fiber; 61 mg sodium; 95 mg potassium.
1/2 Carbohydrate Serving
Source: EatingWell.com
SESAME-CRUSTED
CHICKEN
~Shared by Maggie,
TX
Yield: 6 servings
INGREDIENTS
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup sesame seeds
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (1-1/2 pounds total),
pounded to 1/2-inch thickness
- 2 tablespoons vegetable oil
DIRECTIONS
Place the flour in a shallow dish and the eggs in another shallow dish;
in a third shallow dish, combine the bread crumbs, sesame seeds, thyme,
garlic powder, salt, and pepper; mix well. Dip the chicken into the
flour, then the eggs, then the bread crumb mixture, coating evenly with
each. In a large skillet, heat the oil over medium heat. Saute the
chicken in batches for 4 minutes per side, or until no pink remains.
Nutritional Information Per Serving (1 breast half): Calories: 314,
Fat: 13 g, Cholesterol: 139 mg, Sodium: 419 mg, Carbohydrate: 17 g,
Dietary Fiber: 2 g, Sugars: 1 g, Protein: 31 g Diabetic Exchanges: 1
Starch, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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HUMMUS-VEGGIE
WRAPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 1 cup ready-made hummus
- 1 small carrot, shredded with a potato peeler
- 2 slices red onion, separated into rings
- 12 thin slices peeled cucumber
- 16 young tender spinach leaves or 1 cup alfalfa sprouts
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and spread the lower half only of each tortilla with
1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion
rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch
margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each wrap in half and serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258,
Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5
g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg Diabetic
Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
CHUNKY
ZUCCHINI-TOMATO CURRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 1 cup canned crushed tomatoes
- 1 pound zucchini, quartered lengthwise and large diced
DIRECTIONS
Heat the olive oil in a large nonstick skillet. Saute the onion,
ginger, and garlic for about 5 minutes, or until the onions are
translucent. Add the coriander and curry powder. Continue cooking 1
minute.
Stir in the tomatoes and zucchini. Simmer approximately 10 minutes, or
until the zucchini is tender.
Nutritional Information Per Serving (4 servings): Calories: 97, Fat: 8
g, Cholesterol: 0 mg, Sodium: 38 mg, Carbohydrate: 8 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat
Source: Diabetes
Cookbook for Dummies
CABBAGE AND CARROT
SLAW
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 2 tablespoons cider vinegar
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt, or to taste (optional)
- 1/8 teaspoon black pepper
- 4 cups very thinly sliced cabbage
- 1 large carrot, grated or shredded
- 1/2 red bell pepper, seeded and diced
DIRECTIONS
In a large bowl, combine the vinegar, mayonnaise, sugar, mustard, salt
(if desired), and black pepper. Whisk until well combined.
Add the cabbage, carrot, and pepper. Stir to coat the vegetables with
dressing. Serve immediately, or cover and refrigerate. Leftover slaw
will keep in the refrigerator 3 to 4 days.
Nutritional Information Per Serving (3/4 cup): Calories: 51, Fat: 2 g,
Cholesterol: 2 mg, Sodium: 51 mg, Carbohydrate: 8 g, Dietary Fiber: 2
g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Polyunsaturated Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
SAUCY SHRIMP AND
SCALLOPS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon hot chili oil
- 2 garlic cloves, minced
- 1/4 cup minced scallions
- 1 small red chili, minced
- 2 medium carrots, thinly sliced
- 2 medium stalks celery, thinly sliced
- 1 pound medium shelled and deveined shrimp
- 1/2 pound sea scallops
- 1/4 cup low-fat, low-sodium chicken broth
- 1/2 cup chopped bok choy cabbage
- 1/2 cup fresh snow peas, trimmed
- 2 tablespoons lite soy sauce
DIRECTIONS
Heat the oil in a wok over high heat.
Add the garlic, scallions, and red chili and stir-fry for 30 seconds.
Add the carrots and celery and stir-fry for 3 minutes. Add the shrimp
and scallops and stir-fry for 1 minute.
Add the broth, cover, and steam for 1 minute. Add the bok choy, snow
peas, and soy sauce. Steam for 2 minutes until the snow peas are
tender, but still crisp.
Nutritional Information Per Serving (3-4 ounces seafood): Calories:
161, Fat: 4 g, Cholesterol: 126 mg, Sodium: 409 mg, Carbohydrate: 8 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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BEAN SOUP WITH
CHEDDAR CORNMEAL
DUMPLINGS
~Shared by Maggie,
TX
"I created my own, easy-to-prepare bean soup based on one we liked at a
local Mexican restaurant," writes Shannon Kohn of Simpsonville, South
Carolina. "I added dumplings to make it more of a complete meal."
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
INGREDIENTS
1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese
DIRECTIONS
In a large saucepan coated with cooking spray, saute onion and carrots
until tender. Stir in the beans, broth and salsa. Bring to a boil.
Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced
slightly.
For dumplings, in a small bowl, combine the flour, cornmeal and salt.
Stir in milk and cheese just until moistened. Drop by tablespoonfuls
onto simmering soup. Cover and simmer for 15 minutes or until a
toothpick inserted near the center of a dumpling comes out clean (do
not lift cover while simmering).
Yield: 2 servings.
Editor’s Note: As a
substitute for 1/3 cup of self-rising flour, place 1/2 teaspoon baking
powder and 1/8 teaspoon salt in a measuring cup. Add all-purpose flour
to measure 1/3 cup.
Nutrition Facts
One serving: 1-1/3 cups soup with 3 dumplings (prepared with
reduced-sodium broth and reduced-fat cheese) Calories: 383 Fat: 3 g
Saturated Fat: 1 g Cholesterol: 7 mg Sodium: 1506 mg Carbohydrate: 69 g
Fiber: 10 g Protein: 18 g
Source: Cooking for 2
STRAWBERRIES WITH
ALMOND-YOGURT CREAM
~Shared by Maggie,
TX
Makes: 2 servings
Prep: 10 minutes
Chill: 8 hours
Ingredients
1 8-ounce carton plain fat-free yogurt
1 tablespoon brown sugar
2 teaspoons amaretto or 1/4 teaspoon almond extract
1/2 teaspoon finely shredded lemon peel
1-1/2 cups strawberries, stems removed
Sliced almonds, toasted (optional)
Directions
1. Place a paper coffee filter in a small strainer or funnel set over a
small bowl. Spoon yogurt into the filter. Cover and chill about 8 hours
or until yogurt reaches the consistency of soft cream cheese. Spoon
into a small bowl; discard the drained liquid. If desired, cover and
chill for up to 3 days.
2. Gently stir brown sugar, amaretto, and lemon peel into the drained
yogurt. If desired, cover and chill up to an additional 3 days.
3. To serve, halve any large strawberries. Divide the strawberries
between dessert dishes. Gently stir yogurt mixture; spoon mixture on
top of berries. If desired, sprinkle with almonds.
Makes 2 servings.
Nutrition Facts
Calories 126, Total Fat (g) 1, Saturated Fat (g) 0,
Cholesterol (mg) 2, Sodium (mg) 90, Carbohydrate (g)
22, Total Sugar (g) 18, Fiber (g) 3, Protein (g)
7, Vitamin A (DV%) 0, Vitamin C (DV%) 105, Calcium
(DV%) 25, Iron (DV%) 3, Fruit (d.e.) 1, Milk (d.e.) .5
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
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CHICKEN BREASTS
WITH RED PEPPER BUTTER
1/2 red bell pepper, seeded and minced
1 Tbs. unsalted butter, room temperature
1/8 tsp. cayenne pepper
1-1/2 lbs. boneless skinless chicken breast halves, room temperature
Combine all ingredients, except chicken, in a mixing bowl and mix
thoroughly. Season with salt to taste. Turn on broiler. Arrange chicken
breasts on a broiler pan. Season with salt and pepper to taste. Broil 5
minutes. Turn chicken and spread 1-1/2 tsp. pepper butter over each
breast. Broil another 4-5 minutes or until chicken is cooked
throughout. Transfer chicken to serving plates. Top with another 1-1/2
tsp. pepper butter.
CHEESEBURGER CHOWDER
1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder
In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in
remaining ingredients. Cover and bring to a boil; reduce heat and
simmer until vegetables are tender about 15-20 minutes.
ALMOND RICE PILAF
3/4 cup onion; chopped
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups instant rice; uncooked
In a saucepan, sauté onion and almonds in butter until the onion is
tender and the almonds are lightly browned. Add broth; bring to a boil.
Stir in rice and cover. Remove from the heat. Let stand for 5 to 8
minutes or until liquid is absorbed.
Yield: 4 servings
Per Serving (excluding unknown items): 342 Calories; 13g Fat (34.7%
calories from fat); 10g Protein; 46g Carbohydrate; 3g Dietary Fiber;
8mg Cholesterol; 416mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
SWISS CHEESE NOODLES
1 (8 ounce) package medium noodles, cooked and drained
1/2 pound Swiss cheese, grated
1 tablespoon onion juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup melted butter
1 pint sour cream
1/2 cup buttered crumbs
Add Swiss cheese to the hot noodles. Add onion juice, Worcestershire
sauce, soy sauce and butter. Cool.
Combine Swiss cheese mixture with sour cream. Mix lightly but
thoroughly. Place in buttered casserole. Top with crumbs. Bkae at 350
degrees F for one hour.
APPLE SCONES
Ingredients:
4 tablespoons (1/4 cup, or 1/2 stick) cold butter
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/2 teaspoon cinnomon
1 tablespoon baking powder
1/4 teaspoon baking soda
2 eggs (1 for glazing)
1/2 cup buttermilk
1 Granny Smith apple (peeled and cut into 1/2-inch cubes, about 1 cup)
Directions:
Preheat the oven to 350 degrees.
Cut the butter into small (1/4-inch) chunks, rewrap it in the paper,
and return it to the refrigerator.
Combine the dry ingredients. Beat 1 egg and combine it with the
buttermilk. Thread the butter though the dry ingredients with thumb and
fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add
the apple cubes, blending through the batter just enough to be able to
make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now
"pizza-slice' each disk into four sections. Put the scones on an
ungreased cookie sheet. Beat the second egg and brush it on the scones
as a glaze.
Bake for 20 minutes, until golden brown.
Source: The Good Enough to Eat Breakfast Cookbook by World-famous chef
Carrie Levin
CROCKPOT MEXICAN
CHICKEN
Cheesy, spicy and totally yummy. If you're a fan of Mexican-style
cuisine, you'll enjoy this.
2 lbs boneless chicken breasts, cut in small pieces
1 can Ortega chilies, chopped
1 can nacho cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb Monterey Jack cheese, shredded
1-3/4 lbs nacho cheese Doritos
Place chicken in bottom of Crock-Pot slow cooker. Add chilies and
soups. No need to stir or mix. Cover and cook on low for 8 to 9 hours.
Serve with Doritos. Sprinkle with cheese before serving.
PRALINE MUFFINS
1/2 cup butter (1 stick)
1 1/2 cups milk
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup light brown sugar, firmly packed
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup chopped pecans
Glaze Ingredients:
1/2 cup light brown sugar, firmly packed
2 tablespoons milk
Grease 14 to 16 muffin cups or line with paper muffin liners.
In a small saucepan, heat butter over medium heat until lightly
browned; remove from heat and cool completely. In a bowl, mix cooled
melted butter with milk, eggs, and vanilla extract. In a mixing bowl,
mix together flour, sugar, baking powder, and salt. Make a well in the
center of dry ingredients; pour in milk and butter mixture. Stir with a
fork until dry ingredients are just moistened. Lightly blend in chopped
pecans. Do not over mix. Spoon batter into prepared muffin cups or
liners, filling each about 3/4 full.
Bake praline brown sugar pecan muffins at 375° until nicely browned;
transfer to a rack to cool for about 5 minutes. Mix together glaze
ingredients; drizzle over warm muffins. Let muffins stand until glaze
has set.
Prep time: 15 mins
Cook time: 15 mins
Yield: 12 servings
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A
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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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