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A
to Z
Recipes
November
21,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of
A to Z Recipes
Newsletter. We had
the Festival of Lights yesterday in the city where I work. The parade
was last night and boy were we busy. Lots of folks got together last
weekend to do a clean-up of the city so it would be all spiffy for the
out-of-towners who come to visit. Wow! The mess made by the revelers is
sad to see this morning. What are people thinking when they leave trash
for others to clean? The city crews will have their hands full -
literally - this morning. Not a very nice way to usher in the season
celebrating the birth of Christ, is it?
We will be visiting Charleston, South
Carolina, October 8-14, 2011. 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.
I do hope you'll consider joining us! Space at the house is very
limited so get your email to me soon (use the link on the web page). 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.
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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Opportunity
~Shared by Doe,
Oliver, B.C., Canada
Opportunity is missed by most people because it is dressed in overalls
and looks like work.
~ Thomas A. Edison
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 Jim
D., WA
Dear Lord,
I know you're watching over me
And I'm feeling truly blessed
For no matter what I pray for
You always know what's best!
I have this circle of E-mail friends,
Who mean the world to me;
Some days I 'send' and 'send,'
At other times, I let them be.
I am so blessed to have these friends,
With whom I've grown so close;
So this little poem I dedicate to them,
Because to me they are the 'Most'!
When I see each name download,
And view the message they've sent;
I know they've thought of me that day,
And 'well wishes' were their intent.
So to you, my friends, I would like to say,
Thank you for being a part;
Of all my daily contacts,
This comes right from my heart..
God bless you is my prayer today,
I'm honored to call you 'friend';
I pray the Lord will keep you safe,
Until we write again.
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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On-Line Shopping
for the Holiday
Season!
~Shared by Mary H.,
Montreal, Canada
This year, nearly 70% of all consumers plan on researching and/or
shopping online for the holiday season. That's a significant increase
from last year. And with that also comes a surge in online crime and
cyber attacks. Surrounded by the comforts of your home, it's easy to
lose sight of this. So if you, like many others, try to bypass crowded
stores in order to find the perfect gift, access your bank account, or
make travel arrangements online, just remember to protect your personal
information, like credit card information and bank details.
Top 5 tips for
avoiding online scams
during the holiday shopping season:
Make sure you're shopping on a secure site. Look for the padlock icon
or a URL that starts with https://. That means your transaction is
encrypted.
If it looks too good to be true, it probably is. If you're not familiar
with a particular seller, look for privacy and security seals or
research them before you make your purchase.
Create lengthy and complex passwords. Passwords can be guessed very
quickly by hacker programs, so use both upper- and lower case letters
as well as numbers when creating passwords or when registering on
sites.
Maintain your security software essentials to keep malware off your PC.
Get Ad-Aware or other products and get the power to protect your
online security and privacy so that you can use the Internet how, when,
and where you want.
Don't make hasty online purchases. If you're hesitant to enter your
credit card details online, consider using a separate credit
card, or use an "e-card" solution that gives you the ability to create
a temporary card number to be used just once or with a spending limit.
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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You're An EXTREME
Redneck When.....
~Shared by Jean M.,
OH
1. You let your 14-year-old daughter smoke at the dinner table in front
of her kids.
2. The Blue Book value of your truck goes up and down depending on how
much gas is in it.
3. You've been married three times and still have the same in-laws.
4. You think a woman who is out of your league bowls on a different
night.
5. You wonder how service stations keep their rest-rooms so clean.
6. Someone in your family died right after saying, 'Hey, guys, watch
this.'
7. You think Dom Perignon is a Mafia leader.
8. Your wife's hairdo was once ruined by a ceiling fan.
Remember, You're An EXTREME Redneck When.....
9. Your junior prom offered day care.
10. You think the last words of the Star-Spangled Banner are
'Gentlemen, start your engines.
11. You lit a match in the bathroom and your house exploded right off
its wheels.
12. The Halloween pumpkin on your porch has more teeth than your
spouse.
13. You have to go outside to get something from the fridge.
14. One of your kids was born on a pool table.
15. You need one more hole punched in your card to get a freebie at the
House of Tattoos.
16. You can't get married to your sweetheart because there's a law
against it.
17. You think loading the dishwasher means getting your wife drunk.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe Name: Mexican Ham
& Bean Soup
Submitter:
Jean,
Syracuse, NY
Reviewer:
Amy, Gastonia,
NC
Date: November 14, 2010
Easy
to make and
very flavorful. Followed recipe exactly except for adding more
ham. I doubled the amount of ham and used 1 pound instead of 8
ounces. Looking forward to leftovers for lunch today. This
one is a keeper!
MEXICAN HAM &
BEAN SOUP
~Shared by Jean,
Syracuse, NY
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
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:
DRY RUBS FROM
DERRICK RICHES
~Shared by Johnny,
LA
CAJUN RUB
This is a great basic Turkey rub with enough heat to make it
interesting. You can use this rub on all poultry, no matter how you
prepare it.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 3/4 cup
Ingredients:
4 tablespoons salt
4 tablespoons ground onion powder
2 tablespoons ground garlic
2 tablespoons red pepper flakes
Preparation:
Mix ingredients together and rub over the entire surface of the turkey,
inside and out. Do your best to work the rub in under the skin. Let sit
for about 2 hours.
HERB RUB
This is a great rub for turkey anyway you plan to cook it. It really is
best that you use fresh rosemary because you want the oils from the
rosemary to season the turkey.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup
Ingredients:
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
4 teaspoons onion, minced
4 teaspoons garlic, minced
2 teaspoons salt
Preparation:
Combine all ingredients and mix well. Store in the refrigerator in an
airtight container.
CUSTER'S OLD
FASHIONED TURKEY RUB
This rub combines everything you need for a delicious turkey. Remember
when rubbing poultry you want to get it under the skin. Skin blocks
flavor, and while you might get some tasty skin it won't help the meat
any.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3 tablespoons
Ingredients:
1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoons poultry seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon basil
Preparation:
Combine all ingredients and store in an air tight container. Makes
enough rub for a 20 pound turkey.
DEEP FRIED TURKEY RUB
Don't have poultry seasoning on hand? Try this poultry seasoning
recipe. This recipe calls for a lot of bay leaves. It's actually about
1/3 cup, so if you have crushed bay leaves you can use that. The real
secret to fried turkey is to get the rub well on the surface of the
turkey before it hits the oil.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup
Ingredients:
25 medium whole bay leaves
3 tablespoons hot Creole seasoning
3 teaspoons dried thyme
3 teaspoons dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black peppercorns
Preparation:
In a spice grinder, grind the bay leaves into a fine powder. Place in
small bowl. Grind thyme, oregano, peppercorns similarly. Add all
ingredients to bowl and mix together. Divide into three equal parts.
Rub one part on the inside of turkey. Rub the second third under the
skin around the breasts. And rub the last portion over the outside of
the turkey. Refrigerate overnight.
CREOLE TURKEY RUB
While 25 bay leaves might seem like a lot, this rub is just perfect for
turkey. Especially, if you are doing a deep fried turkey.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes about 2/3 cup
Ingredients:
25 whole bay leaves
3 tablespoons Creole seasoning
3 teaspoons dried thyme
3 teaspoons dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black pepper
Preparation:
Grind bay leaves into a fine powder. Combine Creole Seasoning and other
ingredients together. Divide into 3 equal parts. Rub one third on the
inside of the turkey, one third over the breasts and one third over the
rest of the turkey. For best results refrigerate the rubbed turkey
overnight to allow the flavors to sink in.
WALTER JETTON'S DRY
POULTRY SEASONING
Walter Jetton was one of the pioneers of barbecue in Texas during the
50's and 60's. He became famous as the pit-master of President Johnson
and also wrote a cookbook. This is his poultry dry rub recipe. You can
leave out the MSG if you are so inclined.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons MSG
2 tablespoons garlic powder
ground bay leaves
2 tablespoons dry mustard
1 tablespoon paprika
Preparation:
Mix all ingredients together. Store in an airtight container. Keep in a
cool, dark place.
ALMOND TURKEY PIE
~Shared by Barbara,
Chula Vista, CA
1 cup grated cheddar cheese
1 tbsp all-purpose flour
3 cups chopped cooked turkey
1 1/2 cups diced celery
1 cup mayonnaise
2/3 cup chopped toasted almonds
1 tbsp lemon juice
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground black pepper
1 refrigerated pie shell dough
Preheat oven to 350 degrees. In a large bowl mix together 3/4 cup
grated cheese and flour. Stir in chopped turkey, diced celery,
mayonnaise, 1/3 cup chopped toasted almonds, lemon juice, oregano,
salt, and pepper. On lightly floured surface, roll out dough in
rectangle shape to fit 9" x 13" baking dish. Transfer dough to dish
being careful not to stretch pastry. Turn under the edges, and flute to
seal to dish spoon turkey mixture into pastry crust. Sprinkle with
remaining grated cheddar cheese and chopped toasted almonds. Bake 30
minutes, or until lightly browned and thoroughly heated. 8 servings
Source: LilBitsofThisnThat-PSP@yahoogroups.com
THANKSGIVING PIE
~Shared by Marilyn,
Canton, OH
1 unbaked 9-inch deep-dish pastry shell
4 large eggs, well beaten
1 cup sugar
1/2 cup softened butter
1 cup milk
2 Tbsp. all-purpose flour
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 teaspoon maple flavoring
1/4 cup dark corn syrup
1/4 cup oatmeal
1/2 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees. Combine eggs, sugar, butter, milk, flour,
flavorings, and corn syrup; beat well. Blend in oatmeal, coconut, and
pecans. Pour into unbaked pastry shell. (Mixture will seem
soupy.) Bake on lowest rake of oven for 45 minutes or until a knife
inserted in center comes out clean. Cool and chill two to three
hours. Pie filling becomes a custard with a crunchy top.
Recipe dates to about 1850.
PUMPKIN ANGEL FOOD
CAKE
~Shared by Treva, NC
1 box angel food cake mix
1 (15 ounce) can pumpkin pie filling
1 tablespoon pumpkin pie spice
1 cup water
Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30
minutes in a 350 degree F oven. Serve with of whipped cream.
AMISH SNICKERDOODLES
~Shared by Jim D.,
WA
1/2 cup margarine
1/2 cup Crisco solid shortening (Crisco Sticks)
2 eggs
1-1/2 cup sugar
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp salt
2 TBSP. sugar
2 tsp. cinnamon
1. Mix first four ingredients thoroughly,
2. Pre-sift the next 4 ingredients together. Add to the first
mixture.
3. Form balls (walnut size) and roll into a mixture of sugar and
cinnamon.
4. Place about 2 inches apart on ungreased (or parchment paper
lined) cookie sheets.
5. Bake at 375 degrees for 8 to 10 minutes. Cookies will flatten
into circles as they cook.
6. May top with red hots or leave unadorned. Store well in
airtight container.
Yield: about 6 dozen cookies.
COCOA OATMEAL MUFFINS
~Shared by Mary H.,
Montreal, Canada
Add cocoa to oatmeal muffins for a taste that's worth waking up
for. Honey butter is the crowning touch.
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup rolled oats
1/3 cup cocoa
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup chopped nuts
Honey Butter (recipe follows)
Preheat oven to 400 degrees F. Stir together flour, sugar, oats,
cocoa, baking powder and salt in large bowl. Combine eggs, milk,
butter and vanilla in small bowl. Add milk mixture and nuts all
at once to dry ingredients; stir until just moistened. Spoon
batter into 12 large greased or paper-lined muffin cups. Bake for
20 - 25 minutes, or until done. Serve warm with Honey
Butter. Makes one dozen.
Honey Butter:
Beat together 1/2 cup softened butter and 1/3 cup honey until
smooth. Makes about 3/4 cup.
POTATOES STUFFED
WITH CORNED BEEF
~Shared by Larry
Holmes, Toronto,
Canada
4 medium baking potatoes
4 tablespoons butter
¼ cup finely minced onion
1/4 cup finely minced green pepper
2 to 3 tablespoons milk
1 teaspoon Worcestershire sauce
1 cup chopped corned beef
Salt and pepper
3 cups water
1 teaspoon salt
2 teaspoons vinegar
4 eggs
Minced parsley
Scrub potatoes well; prick with fork in several palaces.
Bake at 375 degrees F. 1 to ½ hours or until easily pierced with fork.
Meanwhile, melt 2 tablespoons butter in a small saucepan. Sauté
onion and green pepper until tender.
When potatoes are cool enough to handle, remove thin slice from top of
each potato. Scoop out inside of potato, leaving 1/4 –inch-thick
shell. Place potato pulp in mixing bowl with remaining 2
tablespoons butter. Beat, adding enough milk to make stiff mashed
potato mixture. Add Worcestershire sauce, corned beef, onion,
green pepper, and butter in which they were cooked; mix
well. Add salt and pepper to taste. Fill potato shells with
mixture, making a well in top of each potato. Bake at 350 degrees
F. 30 minutes.
Meanwhile, combine water and 1 teaspoon salt in medium saucepan;
bring to boil. Add vinegar to boiling water. Break eggs, 1 at a
time, into saucer; slide into boiling water. Poach eggs to
desired degree of doneness. Place 1 poached egg in well on top of each
potato. Garnish with parsley.
Makes 4 servings.
Note: The stuffed potatoes can be prepared a day in advance and
refrigerated until baking time. Allow a few extra minutes to heat.
CHEESY PEPPERONI
PULLS
~Shared by Linda
H., Rosharon, TX
Makes: 6 servings
4 oz. OSCAR MAYER Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough
Heat oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes
and dressing in 13x9-inch baking dish sprayed with cooking spray.
Sprinkle with cheese.
Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen
shears. Place evenly over cheese.
Bake 30 min.; cool 10 min. Invert onto platter; carefully remove dish.
Serving Suggestion
Serve with warm pizza sauce for dipping and your favorite hot steamed
vegetable to round out the meal.
Source: Kraft Kitchens
OATMEAL PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3/4 cup. honey
2 eggs, beaten
3/4 cup. quick cooking oats
3/4 cup. coconut
3/4 cup brown sugar, packed
1/2 cup butter or margarine
1/2 cup. currants
1/2 cup. chopped walnuts
9" pie shell
Whipped cream
Combine all ingredients; mix well. Pour into pie shell (unbaked). Bake
at 350 degrees for 40 to 45 minutes or until filling browns and knife
blade inserted near center comes out clean. Cool. Top with whipped
cream and serve.
BARBEQUED STEAK
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Put oil and steak spice on a large enough platter to accommodate the
steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
MS. JANE'S BISCUITS
~Shared by Johnny,
LA
4 cups all-purpose baking mix
1 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking powder
1 cup shortening
1 1/3 cups milk plus 2 Tbsps if needed
Combine baking mix, sugar, cream of tartar, salt and baking powder. Cut
in shortening and mix well. Add the 1 1/3 cups milk and mix. If dough
is too dry, add additional 2 tablespoons of milk. Roll dough onto a
floured surface to a 1/4 to 1/2 inch thickness. Cut dough with a
biscuit cutter and place on a greased cookie sheet with the biscuits
slightly touching. Bake a 400 degrees for 10 to 12 minutes or until
golden brown. If desired, brush finished biscuits with melted butter.
Source: Jane Johnson
EASY GOBBLE-GOOD
TURKEY CASSEROLE
~Shared by Marilyn,
Canton, OH
1 can cream of mushroom soup
1 can cream of celery soup
1 package onion soup mix
1 cup rice
1 1/2 cups milk
2 or 3 cups leftover turkey
In a large casserole dish, combine all ingredients together. Bake
covered 45 minutes at 350*.
BANANA CAKE
~Shared by Luanne,
FL
My sister in N.C, told me this recipe over the phone. My bananas
finally got ripe and I made it. Wow, my mouth filled with flavor and my
taste buds tingled.
1 cake mix (and ingredients as directed on the box)
1 cup or 3 bananas (mashed)
1 tsp. baking soda
Make the mix as directed on the box. I used a D.H. butter mix. Mash
bananas in a bowl and then sprinkle with the baking soda and stir and
mash again. Add to the cake mix and bake as instructed on the box. I
used a can of butter cream frosting to top it. Thats it friends. How
simple can it get and believe me, it won't last long.
Note: She uses banana extract, but I didn't even add vanilla.
BAKED SPINACH AND
CHEESE CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
This casserole may be prepared a day ahead, refrigerated, and cooked
the next day.
Yields 8 abundant servings
Ingredients:
½ cup unsalted butter
½ medium onion, chopped
3 Tbs. All-purpose flour
3 – 10 oz. Pkgs. Frozen chopped spinach, cooked and drained
3 large eggs, lightly beaten
2 cups small curd cottage cheese
6 oz. Colby cheese, shredded (about 1½ cups)
Salt (Sea salt or Kosher Salt preferred)
Freshly ground black pepper
Directions:
Preheat oven to 350 degrees F. Melt butter in a 7x 11 Pyrex baking dish
Chop and add onion. Gently cook the onion until it appears translucent.
Stir flour in with butter and onions, slowly. In a separate,
medium-size bowl, combine spinach, eggs, cottage cheese, and Colby
cheese. Season with salt and pepper to taste. Spoon spinach mixture
into your baking dish with the flour and onion mixture. Stir well to
combine. Bake casserole uncovered for approx. 60 minutes at 350 degrees.
CAJUN SHRIMP
CASSEROLE
~Shared by Treva, NC
This longer ingredient list is worth the effort for a special occasion
meal. If you're not a fan of okra, you can leave it out of this dish (I
do ).
Prep: 30 min., Cook: 16 min., Bake: 20 min.
2 pounds unpeeled, large fresh shrimp
1/4 cup butter
1 small red onion, chopped*
1/2 cup chopped red bell pepper*
1/2 cup chopped yellow bell pepper*
1/2 cup chopped green bell pepper*
4 garlic cloves, minced
2 cups fresh or frozen sliced okra
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp soup**
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese
Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Peel shrimp; devein, if desired.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion
and next 3 ingredients; sauté 7 minutes or until tender. Add garlic,
and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5
minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir
in soup and next 4 ingredients until blended. Pour into a lightly
greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and
cheese is lightly browned. Garnish, if desired.
*1 (10-ounce) package frozen onions and peppers may be substituted for
fresh onion and bell peppers.
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for
cream of shrimp soup.
Note: Unbaked casserole may be made one day in advance. Cover and
refrigerate. Let stand at room temperature 30 minutes before baking as
directed. To freeze unbaked casserole, prepare as directed, omitting
Parmesan cheese. Cover tightly, and freeze. Let stand at room
temperature 30 minutes before baking. Bake, covered, at 350° for 50
minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10
more minutes or until cheese is lightly browned. Yield: Makes 6
servings
Source: Southern Living, OCTOBER 2005
BACON-BLUE DIP
~Shared by Linda
H., Rosharon, TX
1/2 cup dairy sour cream
1 (3-ounce) pkg. cream cheese, cut into cubes and softened
2 ounces blue cheese, crumbled (1/2 cup)
1 Tbsp instant minced onion
4 slices bacon, crisp-cooked, drained and crumbled
1 large green pepper, top and seeds removed (optional)
Place sour cream, cream cheese, blue cheese and minced onion in blender
container; blend until mixture is smooth. Chill.
Before serving, stir in the crumbled bacon. Serve mixture in green
pepper shell, if desired.
Makes about 1 cup.
COKE OR PEPSI GLAZE
FOR HAM
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
6 oz. Coke or Pepsi
2 Tbs. dry mustard
1 tsp. ground cloves
1/4 c. brown sugar
Directions:
Mix all above ingredients together. Keep basting ham with glaze as it
bakes.
SKILLET PORK CHOPS
WITH POTATOES AND
ONION
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the pork chops with
flour, and place in the skillet. Brown about 4 minutes on each side.
In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle
1/2 the Parmesan cheese mixture over the pork chops. Layer chops with
the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with
onion slices.
In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in
the lemon juice. Pour over the layered pork chops.
Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are
tender and pork chops have reached an internal temperature of 160
degrees F (70 degrees C).
SPICY STUFFED CABBAGE
~Shared by Johnny,
LA
As a child I always ate my vegetables and sometimes left the meat. But
when my mother made stuffed cabbage (without the spiciness), I cleaned
my plate and asked for seconds. Some people call this dish "stuffed
cabbage leaves", but it was simply called "stuffed cabbage" at our
house.
INGREDIENTS
1 Small head of cabbage
1 lb. ground beef
1 Cup cooked rice
1 Poblano chili pepper, seeded and chopped
1 Large pinch hot pepper flakes
1 Small onion, chopped
1 Small green pepper, finely chopped
1-15 oz. can stewed tomatoes
Salt and black pepper to taste
DIRECTIONS
Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside.
Bring a large pot of water to boil, once boiling, drop the cabbage
leave and pot and turn heat off and cover pot while you make the
`stuffing.' The cabbage leaves will wilt and become pliable enough to
hold the ground beef mixture.
Mix ground beef together with the cooked rice, poblano chili, onion,
green pepper, hot pepper flakes, black pepper and a pinch of salt. Mix
well, but do not over-mix. Remove the cabbage leaves from the hot water
and allow to become cool enough to handle. Pour hot water out of pot,
it will be used again.
Flatten one cabbage leaf and place scoop of beef mix in the center.
Wrap the leaf around mixture, envelope style, placing overlapping leaf
face down. You can use tooth picks to hold lettuce together. After you
have used all of the lettuce leaves (you should not have any beef mix
left), place lettuce, wrapped side down in pot. Pour stewed tomatoes
over the stuffed cabbage leaves and cook over medium heat for 45
minutes to one hour.
Allow stuffed cabbage to rest for 10 minutes before serving with hot
brown or white rice. Makes 5 to 6 servings. Cooked carrots is perfect
with this meal.
Hints
*Poblanos are mildly hot, not as hot as jalapeno chili peppers. I have
found that poblanos can run from mildly hot to hot. If you find that
your sauce is not as spicy as you like it add a couple of dashes hot
pepper sauce or a small chopped chipotle pepper in adobo sauce. These
chipolte's can be found at your supermarket in 7 oz cans.
*Save remaining cabbage to make coleslaw or to saute. Plain sauteed
cabbage is quick and easy to make. Prepare the cabbage by slicing it
thin. Bring 1/2 cup of water to a boil and add the sliced cabbage.
Lower heat, cover pot and let the cabbage cook until it is tender. Add
salt, black pepper, and one tablespoon of light olive oil (or bacon
fat) before serving.
Source: Vannie Ryanes, BellaOnline
MAGIC FRUIT CAKE
~Shared by Marilyn,
Canton, OH
This recipe came from an Eagle Brand Condensed Milk recipe book I got
when I was in high school. It is the easiest and best fruitcake
recipe I have ever made. They should be started just after Thanksgiving
and kept in a cool place, like the refrigerator, until just before
Christmas, to allow the fruit and nuts to permeate the cake.
1 (1 lb 12 oz) jar Non Such Mincemeat
1 cup walnut meats, broken by hand
1 lb mixed candied fruit*
1 (15 oz) can sweetened condensed milk
1 egg, beaten
1 cup flour
1/2 tsp baking soda
Combine mincemeat, nuts, fruit, and condensed milk. Add beaten
egg, flour and soda. Stir until just blended. Pour into 2
loaf pans, which have been greased and lined with greased waxed
paper. Cover the top with wax paper, secured with a rubber
band. Steam in a roasting pan of water for 3/4 hr. Remove
the waxed paper from the top and bake at 350F for 45 minutes more.
*Tip: I prefer to use ONLY candied cherries and pineapple instead of
mixed fruit.
SKILLET RAVIOLI
~Shared by Luanne,
FL
Makes: 4 servings
1 can (14.5 oz) Muir Glen® diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup water
2 medium zucchini and/or yellow summer squashes, halved lengthwise and
cut into 1/2-inch-thick slices
1 package (9 oz) refrigerated light four-cheese ravioli
1/8 teaspoon black pepper
1 can (15 oz) Progresso® cannellini beans, rinsed and drained
2 tablespoons snipped fresh basil or parsley
2 tablespoons finely shredded or grated Parmesan cheese
1. In a very large skillet, combine undrained tomatoes, Italian
seasoning, and the water; bring to boiling. Add zucchini and/or yellow
summer squash, ravioli, and pepper. Return to boiling; reduce heat.
Cover and boil gently for 6 to 7 minutes or until ravioli is tender,
stirring gently once or twice.
2. Stir beans into ravioli mixture; heat through. Sprinkle individual
servings with basil and Parmesan cheese.
Source: Eat Better America site
REUBEN CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ingredients:
1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot
with the dressing. Spread sauerkraut over top; sprinkle with cheese.
Toss crumbled rye bread with the butter then sprinkle over top. Bake at
350° for about 30 minutes, or until hot and bubbly. Serves 6.
COFFEE MOCHA PUNCH
~Shared by Treva, NC
Servings: 10
4 cups Strong coffee, chilled
1 quart Chocolate ice cream
1 quart Vanilla ice cream
1 cup Whipping cream, well-chilled
1/4 teaspoon Salt
1/2 cup Granulated sugar
1/4 teaspoon Almond extract
1/2 teaspoon Vanilla
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon, optional
1. Pour chilled coffee into a punch bowl. Add walnut-sized chunks of
ice cream.
2. Whip cream, adding salt, sugar, almond extract and vanilla. Whip
until soft peaks form. Fold into punch. Sprinkle with nutmeg and
optional cinnamon.
JALAPENO HOT BITES
~Shared by Linda
H., Rosharon, TX
6 ounces Jalapeno cheese
1/2 cup flour
2 full cups Wheaties
1/2 cup melted butter
Preheat oven to 350.
Crumble cheese in pieces, add flour and toss. Add Wheaties and toss
again.
Pour melted butter on top and knead. Form 1 inch balls (about 1 1/2
tsp.). Place on ungreased cookie sheet. Flatten cookies with a
fork that has been dipped in flour.
Bake for 20 minutes. Serve at room temperature.
Source: CDKitchen
SWEET POTATO POUND
CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 c. butter
2 c. sugar
4 eggs
2-1/2 c. boiled, peeled, and mashed sweet potatoes
3 c. flour
1/4 tsp. salt
2 tbsp. baking powder
1 tbsp. soda
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped nuts
1 c. flaked coconut
Cream butter and sugar, add potatoes, and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine
flour, salt, baking powder, soda, nutmeg, and cinnamon. Stir into
creamed mixture, and add vanilla. Dust a little flour over nuts and
coconut. Add to mixture. Put into 10 inch tube pan that has been
greased and dusted with flour. Bake at 350 degrees for 1 hour and 15
minutes. If desired, over hot cake, pour a glaze made of juice and rind
of 1 lemon, juice and rind of 1 orange, and 1 box of confectioners'
sugar.
VEGGIE MAC 'N' CHEESE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 1/2 C. uncooked elbow macaroni
3 C. fresh broccoli florets
2 C. fresh cauliflowerets
3 large carrots halved and thinly sliced
1 medium onion chopped
1 T. butter
1/4 C. all purpose flour
1 C. milk
1 C. chicken broth
3 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
1/4 t. salt
1/8 t. pepper
1/4 t. paprika
Cook macaroni according to package directions, adding the broccoli,
caulifowerets, carrots and celery during the last 6 minutes.
Drain; transfer to a greased 9x13 baking dish.
Meanwhile in a Dutch oven saute' onion in butter until tender.
Sprinkle with flour, stir until blended. Gradually stir in milk
and broth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in the cheese, mustard, salt and pepper.
Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake uncovered at 350 for 15-20 minutes or until heated through.
OVEN-FRIED GARLIC
CHICKEN
~Shared by Jim H.,
Calgary, Alberta,
Canada
I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+!
It's easy and you'll probably have most of the ingredients already on
hand.
1¼ hours; 15 min prep
SERVES 4
2/3 cup breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chicken, cut up
Preheat oven to 350.
In a shallow bowl, blend together bread crumbs, Parmesan cheese,
parsley, salt, and pepper.
In a small saucepan, heat butter and garlic over very low heat until
butter melts.
Remove from heat.
Brush chicken pieces with garlic butter, then roll in bread crumb
mixture to coat.
Place chicken skin side up on a large foil-lined baking sheet.
Mix together any remaining crumb mixture and butter and sprinkle over
chicken.
Place in oven and bake 1 hour.
Source: Recipezaar
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SLOW-COOKED
ORANGE CHICKEN
~Shared by Doe,
Oliver, B.C., Canada
Uses less fat, sugar or salt. Includes Nutritional analysis &
Diabetic Exchanges
1 3-lb broiler fryer cut up & skin removed
3 c orange juice
1 c chpd celery
1 c chpd green pepper
1-4oz can mushroom stems & pieces, drained
4 tsps dried minced onion
1 tbsp fresh parsley minced or 1 tsp dried parsley flakes
1/2 tsp salt- optional
1/4 tsp pepper
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice - optional
Combine first nine ingred in slow cooker. Cover & cook on low for 4
hrs or til meat juices run clear. Combine cornstarch & water til
smooth, stir into cooking juices. Cover & cook on high for 30- 45
mins til thickened. Serve over rice if desired.
Nutritional Analysis - One serving, (prepared without salt, calculated
without rice)- equals 306 calories, 189 mg sodium, 70 mg cholesterol,
31g carbohydrate, 23 gm protein, 10 gm fat.
Diabetic exchanges- 3 lean meat, 1 fruit, 1 starch.
TILAPIA & SUMMER
VEGETABLE PACKETS
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
¼ cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Instructions
1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice,
oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a
large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each
other (the double layers will help protect the contents from burning);
generously coat the top piece with cooking spray. Place one portion of
tilapia in the center of the foil. Sprinkle with some of the remaining
1/4 teaspoon salt and pepper, then top with about 3/4 cup of the
vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in
the packet for steam to gather and cook the food. Fold the foil over
and pinch to seal. Pinch seams together along the sides. Make sure all
the seams are tightly sealed to keep steam from escaping. Repeat with
more foil, cooking spray and the remaining fish, salt, pepper and
vegetables.
5. Grill the packets until the fish is cooked through and the
vegetables are just tender, about 5 minutes. To serve, carefully open
both ends of the packets and allow the steam to escape. Use a spatula
to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a
microwavable bowl with 1 tablespoon water. Cover and microwave on High
until the beans are just beginning to cook, about 30 seconds. Drain and
add to the other vegetables (Step 2). Assemble packets (Steps 3-4).
Bake the packets directly on an oven rack until the tilapia is cooked
through and the vegetables are just tender, about 20 minutes.
Nutrition Information
Per serving: 181 calories; 7 g fat (1 g sat, 4 g mono); 57 mg
cholesterol; 8 g carbohydrate; 24 g protein; 2 g fiber; 435 mg sodium;
591 mg potassium.
Nutrition bonus: Selenium (68% daily value), Vitamin C (30% dv),
Potassium (17% dv).
1/2 Carbohydrate Servings
Exchanges: 1 1/2 vegetables, 3 very lean meat, 1 fat
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VERY BLUEBERRY
SUNDAES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1 cup frozen blueberries
- 3 tablespoons orange juice OR 2 tablespoons orange juice plus 1
tablespoon orange liqueur
- Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
- 2 cups low-fat vanilla ice cream
- 1/4 cup chopped toasted pecans or sliced toasted almonds
DIRECTIONS
To make the sauce, place the blueberries, orange juice, and sugar
substitute in a mini food processor and process until smooth. Set aside
for about 15 minutes, until the mixture has thawed. Or transfer to a
covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of
4 dessert dishes. Top the ice cream in each dish with a quarter of the
sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176,
Carbohydrate: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5
g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg
Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
BROCCOLI AND CHEESE
PIE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1 cup fresh broccoli, small florets
- 1/2 cup low-sodium chicken broth
- 2 egg whites, lightly beaten
- 1 whole egg, lightly beaten
- 1 cup skim milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the
cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered,
over medium heat, stirring, until all liquid has evaporated, about 10
minutes. Transfer to a bowl and chill in the refrigerator for 5
minutes.
In another bowl, whisk together the egg whites and egg. Add the
broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes,
and check with a toothpick for doneness. (The pie may need to bake for
up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171,
Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g,
Protein; 13 g
Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
Source: Diabetes
Cookbook for Dummies
SPINACH, RED ONION,
AND CHEESE PIZZA
~Shared by Mary S.,
Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1-1/2 cups loose-leaf, dry-pack frozen spinach
- 1/4 cup chopped red onion
- 1/2 cup fat-free ricotta cheese
- 1-1/4 teaspoon Italian seasoning
- 1 garlic clove, minced
- 2-3 drops hot pepper sauce
- 1/3 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza
pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.
Set aside.
If making the crust, transfer the dough to the pan. Stretch and shape
the dough by hand and/or with rolling pin into a 12 or 13 inch circle
or 11 by 14 inch rectangle. If using store-bought crust, place it on
the pan.
Place the spinach and red onion in a small microwave-safe bowl, cover
with wax paper and microwave on defrost power for 2 to 3 minutes, or
until the spinach is thawed and the onion is softened.
Place the ricotta in a small bowl and stir in the spinach mixture,
Italian seasoning, garlic, and hot pepper sauce. Spread the ricotta
mixture onto the pizza dough. Sprinkle with the feta and Parmesan
cheeses.
For homemade crust, bake for 15 to 17 minutes on center oven rack or
until crust is lightly browned.
For store-bought crust, bake according to package directions. Cut into
9 rectangles or wedges and serve.
Nutritional Information Per Serving (1 piece): Calories: 133, Fat: 3 g,
Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 308 mg, Carbohydrate:
20 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
NEW ENGLAND MINI
CORN CAKES
~Shared by Mary S.,
Nashville, TN
Yield: 12 servings
Notes: Make silver dollar pancakes the easy way, with a muffin tin.
INGREDIENTS
- Nonstick cooking spray
- 1-1/3 cups yellow cornmeal
- 1-1/3 cups unbleached white flour
- 4 teaspoons baking powder
- 3 eggs, beaten
- 1 cup evaporated fat-free milk
- 2 tablespoons honey
- 2 tablespoons low-calorie margarine
- 3 teaspoons maple extract
DIRECTIONS
Preheat the oven to 400 degrees.
Spray 24 muffin cups with nonstick cooking spray. Combine all
ingredients and mix until blended.
Fill each muffin cup one-third full with batter. Bake for 13 minutes
until browned. Each pancake should be 1/2 inch high.
Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g,
Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber:
1 g, Sugars: 5 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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OYSTERS A LA
MIGNONETTE
~Shared by Johnny,
LA
Makes 2 servings
¼ cup red wine vinegar or dry red wine
2 tablespoons olive oil
White or black pepper to taste
2 tablespoons minced shallots
2 dozen freshly shucked oysters on the half shell, drained
Combine the vinegar, olive oil, pepper and shallots in a small bowl and
whisk to blend. Spoon equal amounts of the sauce over the oysters and
serve immediately.
FUDGE FOR ONE
~Shared by Maggie,
TX
Makes 1 individual serving.
Ingredients
1/3 cup sugar
1 heaping tablespoon cocoa
1 tablespoon and 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon vanilla
Directions
Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on
high 1 minute. Stir down sides of cup and microwave 40 seconds more.
Add butter and vanilla. Beat until thick and eat. Let set up and cut
into squares or eat warm right out of the bowl.
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CARAMEL-DRIZZLED
PUMPKIN POKE CAKE
Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel
drizzles. Yum.
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
Topping
1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray
bottom of 13x9-inch pan.
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin
pie spice with electric mixer on low speed until moistened. Beat 2
minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until
cake springs back when touched lightly in center.
3. Immediately poke cake every inch with handle of wooden spoon halfway
into cake. Drizzle condensed milk evenly over top of cake; let stand
until milk has been absorbed into cake, about 5 minutes.
4. Meanwhile, place hot fudge in medium microwavable bowl. Microwave
uncovered on High 15 to 30 seconds or until smooth. Spoon and spread
over cake, pressing slightly into holes. Run knife around sides of pan
to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5. Spread frosting over top of cake. Sprinkle with pecans.
6. Just before serving, drizzle caramel sauce over each serving of
cake. Store cake loosely covered in refrigerator.
Makes 20 servings
Source: Betty Crocker
PORK IN ADOBADO SAUCE
Note that this delicious recipe requires advance preparation.
Ingredients
2 pounds tomatoes, halved and seeded
10 cloves garlic
1 medium onion
2 teaspoons red chile powder
Salt and freshly ground black pepper, to taste
1 teaspoon ground cumin, or more, to taste
1/4 teaspoon ground allspice
1/4 teaspoon oregano
White vinegar, to taste
6 pork chops or beef steaks
Methods/steps
Preheat the broiler.
Arrange the tomatoes, garlic cloves and onion on baking sheet and broil
5 to 10 minutes, turning frequently, until the vegetables are softened
and slightly charred around the edges. In a large bowl, combine the
roasted vegetables with the rest of the ingredients, except the white
vinegar and meat.
Working in batches, process the mixture in a food processor. Do not
puree, but pulse until the mixture resembles a thick, chunky sauce. Add
the white vinegar to tasted.
Put the pork chops or beef steaks in a large, shallow dish and pour the
sauce over them. Cover the dish with plastic wrap and refrigerate
overnight or up to three days, as they do in Guatemala.
One hour prior to serving, preheat a grill to high heat. Remove the
meat from the sauce, wiping away any chunks and grill to your desired
level of doneness.
Serves 6
Source: Fiery Foods and Barbecue
SuperSite
NO-BAKE RUM BALLS
Ingredients
2 cups vanilla wafers, crushed
1 cup powdered sugar
1 cup walnuts, chopped fine
2 Tablespoons baking cocoa
2 Tablespoons honey
1/4 cup rum
Directions
In a large bowl, combine dry ingredients. In a separate bowl, combine
liquid ingredients and then add to dry ingredients. Mix well. Make
small round balls and roll them in powdered sugar. Refrigerate.
TURKEY REUBEN WITH
THOUSAND ISLAND
COLESLAW
A Bobby Flay Recipe
Ingredients
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
Instructions
1. Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle,
ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if
desired, with salt and pepper. Stir in coleslaw mix; set aside.
2. Top 4 bread slices with cheese, turkey, coleslaw mixture, then
remaining bread slice. Evenly spread outside of sandwiches with
remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch
nonstick skillet over medium heat, turning once, 8 minutes or until
golden brown.
Source: Hellmann's
Food Project with Bobby Flay
CAESAR GRILLED
CHICKEN BREASTS
2/3 cup Creamy Caesar Dressing, divided
1 - 2 lbs Chicken Breasts
1/3 cup Grated Parmesan Cheese
1) Place chicken in a resealable plastic bag and pour 1/3 cup dressing
over top. Seal bag and turn to coat chicken with the dressing.
Refrigerate a minimum of 30 minutes to marinate.
2) Remove chicken from plastic bag and discard marinade.
3) Place chicken on heated grill and cook until cooked through and
juices run clear.
4) Place chicken on serving platter and drizzle with remaining
dressing. Top with grated cheese just before serving.
BRIGADEIROS CARAMEL
FUDGE TRUFFLES
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Makes 3 dozen
Ingredients:
Crisco® Butter Flavor No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Folgers® Classic Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles
Instructions
COAT plate with no-stick cooking spray. Whisk together sweetened
condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to
boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes,
stirring constantly, until mixture pulls away from bottom of pan.
Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat
hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon,
form caramel mixture into 36 small balls. Roll 12 each in the
pistachios, the coconut and the sprinkles. Put in mini paper liners, if
desired. Chill 30 minutes.
To toast coconut: Spread coconut on microwave-safe plate. Microwave on
HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To
avoid over-browning, remove from pan immediately.
TOMATO PIE
Serves 6-8
Ingredients:
1 (9-inch) deep-dish pie shell
4 large tomatoes, sliced
1 large sweet onion, sliced very thin
1/2 lb. hot Italian sausage, crumbled, fried and drained
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 cup finely slivered fresh basil
Procedure:
Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with
paper towel to remove some of the juice. In alternating layers, fill
the pie shell with the tomatoes, onion, sausage and basil, reserving
some basil to garnish. In a small bowl, mix the cheeses with the
mayonnaise and spread over pie. Cover loosely with aluminum foil and
bake for 30 minutes. Remove foil and bake for 30 minutes more. Garnish
with fresh basil slivers. Can be served hot or cold.
Source: Tennessee
Farm Bureau
BREAKFAST CASSEROLE
Serves 6
3 cups frozen cubed hash brown potatoes, slightly thawed
1/2 cup grated pepper Jack cheese
1/3 cup grated Cheddar cheese
1 cup cubed ham
8 green onions, sliced
4 large eggs
1 1/2 cups whole milk
1/4 tsp salt
freshly ground black pepper
Preheat oven to 350°.
In an 8x8-inch lightly sprayed baking dish, arrange a layer of hash
browns, Jack & Cheddar cheeses, ham and green onions. In a medium
bowl, whisk together eggs, milk, salt and pepper to taste. Pour egg
mixture over potato mixture.
Bake, uncovered, until set, about 50 min. Let stand 10 min. Cut into
squares and serve. Garnish with fresh strawberries if desired.
CROCK POT TURKEY
(I have not tried
this recipe but it
sure looks like a winner to me!)
If you are looking for a new way to cook your turkey, this is it. The
crock pot is sure to get your turkey juicy and tender.
Ingredients:
Turkey
1/2 onion, sliced
2 green peppers
Garlic salt
Seasoned salt
1 large carrot, sliced
Directions:
Rinse turkey, onions, peppers and carrot. Remove gizzard, liver and
neck from turkey. Place turkey in crock pot. Slice peppers and place in
crock pot around turkey, or if crock pot is not big enough, place
inside turkey. Season turkey with seasoned salt and garlic salt. If lid
will not fit over turkey, use foil as a cover and seal foil around
sides of crock pot. Cook 6-8 hours being sure to periodically drain, as
some, but not all broth from crock pot.
Number of Servings: 5-12
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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