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A
to Z
Recipes
November
24, 2010
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
Sorry to
be late in getting this out to you but pleased that I could make it
today. It is my heartfelt wish that each of you have a blessed
Thanksgiving shared with friends and family. We all have much for which
to be thankful, whether or not you are in the USA and celebrating this
special day. We take so much for granted. Personally, I thank God for
having you as my friends here and the opportunity to enjoy all in life
He has given us.
We will be visiting the Charleston, South
Carolina area next year. The dates have been changed (another
case of you snooze - you lose!) to the week of November 5-11, 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.
The date draws near (as in NOW) to decide if you will be staying at the
house with us. Space at the house is very limited. Use the link on the
web page to confirm your interest in sharing expenses of the luxury
rental (save at least one
half over a hotel). 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 Sunday, God willing.
PS:
My thanks to Pat in Merritt Beach, FL for the donation to help cover
a2z expenses!
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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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“The bitterest
tear shed over graves
are for words left unsaid and deeds left undone”
~ Harriet Beecher Stowe (American Writer, Philanthropist and Author,
author of the anti-slavery novel Uncle Tom's Cabin, 1811-1896)
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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The Celebrated
Thanksgiving
~Shared by Rusty, FL
Thanksgiving is more
Than a day in November
That students of history
Are taught to remember
For while we still offer
The traditional prayer
We pray out of habit
Without being aware
That the Pilgrims thanked God
Just for being alive ...
For the strength that He gave them
To endure and survive
Oh, teach us, dear God
We are all Pilgrims still
Subject alone to
Your guidance and will
And show us the way
To purposeful living
So we may have reason
For daily Thanksgiving
~ Helen Steiner
Rice ~
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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The 7 Deadly Sins
of Holiday Cooking
By: Anne Cain
Here are seven bad cooking behaviors you need to avoid so that your
holiday meal will be a delight instead of a disaster. Whether you're a
novice or a seasoned cook, there are certain things that should just
not be done when you're preparing food for your holiday meal. If
you can avoid these seven atrocities, you're guaranteed to have a great
meal. We can't, however, do anything about annoying aunts or
cranky cousins.
Not Buying Enough
Turkey
Don't scrimp on the turkey. If you have turkey left over, you can
transform it into new and tasty dishes. A good rule of thumb is to buy
1 pound of turkey per person to allow for seconds and leftovers. So if
you're having 8 guests for Thanksgiving, you'll need an 8-pound bird.
See Turkey
101 for more turkey tips.
Not Thawing the
Turkey in Time
You need to start thinking about thawing that turkey several days
before you're ready to cook it. The best – and safest – defrosting
method is to set the bird in a shallow pan in the refrigerator for 24
hours per 5 pounds of turkey. Save room in the refrigerator as this
will take several days. The turkey is fully thawed when the thick part
of the turkey registers 40 degrees. For tips on thawing it more
quickly, see The Turkey is Still
Frozen at RealSimple.com.
Not Using A Meat
Thermometer
Small and inexpensive, the meat thermometer is one of the most valuable
kitchen tools you can own. Using one is the surefire way to make sure
that your turkey, beef tenderloin, or pork roast is not overcooked and
dry or undercooked and unacceptable.
Burning the Rolls
Before you start cooking for the holidays, check your oven to make sure
it's calibrated so that you'll be baking at the correct temperatures.
Then follow the time and temperature given in the recipe, but check a
few minutes early just in case. Use a kitchen timer so you won't forget
that you've got something in the oven.
Making Dressing
That is Too Dry or
Too Gummy
Dressing preferences are highly personal and people feel quite strongly
about which type they prefer. The best recommendation is to follow the
recipe exactly, especially in terms of the amount of liquid that's
added. However, if you follow the recipe and think it's too dry, you
can always add a little more warm chicken broth and bake just a little
bit longer to incorporate the broth. If the dressing is too gummy, you
can bake it longer, uncovered, to dry it out a bit.
Serving Lumpy Gravy
One cause of lumpy gravy is directly dumping dry flour, cornstarch, or
other thickener into the hot stock or broth. Another is adding broth
too quickly into the flour-fat mixture, which can cause clumping or a
gluey layer on the bottom of the pan. Hot spots in a large pan can also
cause lumps. In any starch-based sauce, the thickener needs to be
gradually introduced to the hot liquid it's supposed to thicken. The
easiest way involves whisking a flour slurry into the broth mixture,
then stirring until the gravy comes together. If you get lumps, pour
the gravy through a sieve or strainer, or puree it with an immersion
blender or, very carefully, in a regular blender.
Serving Foods at
the Wrong Temperature
So that you can serve the dressing and green bean casserole hot and the
ambrosia chilled, make a game plan and stick to it. Starting a week
ahead, make a list of dishes that can be made ahead and frozen or
chilled until the big day. Keep writing until every dish is listed
leading right up until serving. Use your microwave for reheating some
dishes or prepare some menu items in the slow cooker to free up some
oven space.
Source: MyRecipes.com
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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PETS
~Shared by Pat,
Merritt Island, FL
FOR THOSE OF YOU WHO HAVE PETS, THIS IS A TRUE STORY.
FOR THOSE THAT DON'T, IT IS A TRUE STORY.
The following was found posted very low on a refrigerator door.
Dear Dogs and Cats: The dishes with the paw prints are yours and
contain your food. The other dishes are mine and contain my
food. Placing a paw print in the middle of my plate and food does
not stake a claim for it becoming your food and dish, nor do I find
that aesthetically pleasing in the slightest.
The stairway was not designed by NASCAR and is not a racetrack.
Racing me to the bottom is not the object. Tripping me doesn't
help because I fall faster than you can run.
I cannot buy anything bigger than a king sized bed. I am very
sorry about this. Do not think I will continue sleeping on the
couch to ensure your comfort, however. Dogs and cats can actually
curl up in a ball when they sleep. It is not necessary to sleep
perpendicular to each other, stretched out to the fullest extent
possible. I also know that sticking tails straight out and having
tongues hanging out on the other end to maximize space is nothing but
sarcasm.
For the last time, there is no secret exit from the bathroom! If, by
some miracle, I beat you there and manage to get the door shut, it is
not necessary to claw, whine, meow, try to turn the knob or get your
paw under the edge in an attempt to open the door. I must exit
through the same door I entered. Also, I have been using the
bathroom for years - canine/feline attendance is not required.
The proper order for kissing is: Kiss me first, then go smell the
other dog's or cat's butt. I cannot stress this enough.
Finally, in fairness, dear pets, I have posted the following message on
the front door:
TO ALL NON-PET
OWNERS WHO VISIT AND
LIKE TO COMPLAIN ABOUT OUR PETS:
(1) They live here You don't.
(2) If you don't want their hair on your clothes, stay off the
furniture. That's why they call it 'fur'-niture.
(3) I like my pets a lot better than I like most people.
(4) To you, they are animals.. To me, they are adopted
sons/daughters who are short, hairy, walk on all fours and don't speak
clearly.
Remember, dogs and cats are better than kids because they:
(1) eat less,
(2) don't ask for money all the time,
(3) are easier to train,
(4) normally come when called,
(5) never ask to drive the car,
(6) don't hang out with drug-using people;
(7) don't smoke or drink,
(8) don't want to wear your clothes,
(9) don't have to buy the latest fashions,
(10) don't need a gazillion dollars for college
(11) don't need braces and
(12) if they get pregnant, you can sell their children ....
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:
PUMPKIN APPLE
BUTTER
~Shared by Luanne,
FL
This stuff is good. Jean and I have both had it. Really lights up your
mouth!!! A great butter for spreading on your toast, muffins,
bagels, crackers, you name it! You'll find this pumpkin apple butter
recipe is easy to make. And, it is so tasty, that it will quickly
disappear. Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup (about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in
medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2
hours, stirring occasionally. Pour into container. Cover,chill. May be
stored in refrigerator for up to two months.
PUMPKIN PIE BARS
~Shared by Marilyn,
Canton, OH
1 1/2 cups all-purpose flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 Tbsp. all-purpose flour
Preheat oven to 375 degrees. In medium bowl, combine 1 1/2 cups flour,
nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly.
Reserve 1 1/4 cups of the mixture for topping.. Pat remaining mixture
on bottom of ungreased 13x9-inch baking pan. Meanwhile, in large mixing
bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1
teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust.
Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin
mixture. Bake 30 to 35 minutes or until set. Cool 10 minutes.
Serve warm. Store leftovers in refrigerator.
SWEET POTATO
CASSEROLE
~Shared by Treva, NC
2 large cans sweet potatoes, drained
1 & 1/2 cups sugar
2 eggs
1 & 1/2 teaspoons vanilla
1/2 cup milk
1/2 cup butter, melted
TOPPING:
3/4 cup oats
3 tablespoons flour
3/4 cup packed brown sugar
1 & 1/2 teaspoons cinnamon
1/3 cup butter, melted
1 cup crushed pecans
3/4 cup shredded coconut
mini marshmallows
Mix the first 6 ingredients with a mixer. Prep baking dish with cooking
spray, then pour in. Mix the topping ingredients by hand. Sprinkle on
top.
Bake uncovered at 350°F for 25 minutes. Sprinkle marshmallows on top,
then bake uncovered 5 more minutes.
OLIVE GARDEN'S BREAD
STICKS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 loaf unfrozen bread (thaw in a bowl at room temperature)
Pam® non-stick spray
garlic powder
dry oregano
When dough is soft enough to knead, spray your hands with the pam
spray, and knead dough just enough to shape into cigar-shaped pieces
8-10. Place the bread sticks 3" apart on a cookie sheet sprayed with
the pam. Let rise in warm place until bread sticks have doubled in
size-about 1 1/2 hours- then holding the pam spray about 8" away
lightly spray the top of each stick. Dust with garlic powder and
oregano. Bake at 375, for 20-25 min. Or until golden brown.
TURKEY HASH CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 cups diced turkey
2 cups finely diced cooked potatoes
1 cup bread crumbs
1 tablespoon butter
3/4 cup gravy
3/4 cup milk
1 beaten egg
3 tablespoons chopped onions
1/2 cup chopped celery
3 tablespoons finely chopped green peppers
3/4 teaspoon salt and pepper
Dash Tabasco sauce
Directions
Preheat oven to 350 degrees.
Saute celery, onions, and green peppers in butter. Mix ingredients
together. Place in a well greased casserole dish. Bake 60 minutes.
PORK TENDERLOIN WITH
ORANGE AND
ROSEMARY
~Shared by Jim D.,
WA
2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
Two thirds cup dry red wine
1 cup chicken broth
One half cup orange juice
1 Tbsp. flour or cornstarch
Flatten each piece of pork with a meat mallet until they are about one
half inch thick. Sprinkle with salt and pepper. Heat oil in a skillet
and brown pork on each side for several minutes and remove from heat.
Add garlic, rosemary and red wine to pork dripping and cook for several
minutes. Combine chicken broth with orange juice and cornstarch or
flour and add to skillet. Heat until thickened and serve over pork
medallions.
The Skinny: Use fat free chicken broth and reduced sugar orange juice.
ITALIAN CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
Salt to taste
1 onion chopped
1 cup sour cream
1 lb ground chuck
8 ozs can tomato sauce
5 oz medium egg noodles
Cheddar cheese shredded
6 ozs cream cheese cubed
Method
In a large saucepan of salted boiling water cook the noodles and then
drain. In a large skillet brown meat and onions then drain the liquid
off it and add cream cheese and stir until melted. Remove skillet from
heat and add sour cream and tomato sauce. Combine sauce mixture and
noodles then pour into a 2 quart greased casserole and cover with
cheddar cheese. Bake the Italian Casserole at 350 degrees until bubbly.
YUMMY YAMS
~Shared by Marilyn,
Canton, OH
4 to 5 fresh yams
Unsweetened apple juice
1 small can apple juice concentrate
Butter
Cinnamon, nutmeg, cloves, to taste
Wash and peel yams; cut in chunks and put in large pan. Fill with
prepared unsweetened apple juice to cover and bring to a boil. Cook
until tender. Mash yams with butter, spices and apple juice concentrate
until desired consistency.
SOFT PUMPKIN COOKIES
~Shared by Treva, NC
2 dozen cookies
Preparation: 15 minutes
Cooking: 15 minutes
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 cup packed light-brown sugar
3 tablespoons honey
1/4 cup vegetable oil
1 large egg white
1 cup canned solid-pack pumpkin puree
1/2 cup dried sweetened cranberries or dark seedless raisins
1/3 cup walnuts, chopped (optional)
1. Preheat oven to 350°F. Coat baking sheet with nonstick cooking
spray. In Medium bowl, sift together flours, cinnamon, salt, baking
soda, and Allspice. In large bowl, beat together brown sugar, honey,
oil, and egg White. Stir in pumpkin. Stir in flour mixture just until
evenly moistened. Fold in dried cranberries, and walnuts, if using.
2. For each cookie, drop 1 heaping teaspoon of dough onto baking sheet,
Spacing about 1 inch apart.
3. Bake until pick inserted in cookie comes out clean, about 15
minutes. Let Cookies stand on sheets 1 minute. With metal spatula,
transfer cookies to Wire rack to cool. Store in airtight container up
to a week.
PUMPKIN NUT CRUNCH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
16 oz. can of pumpkin pie mix (with spices)
12 oz. evaporated milk
3 eggs
1 ½ cup sugar
½ teaspoon salt
Yellow cake mix (you can also use white or spice cake mix)
1 cup chopped pecans
1 cup margarine melted
Combine first five ingredients and pour into a greased 9 x13" pan.
Sprinkle dry cake mix over top. Sprinkle pecans evenly over top of cake
mix. Drizzle top with margarine. Bake in preheated 350 degree oven for
50-55 minutes (or until brown on top). Cool completely. Serve with cool
whip.
SOUR CREAM PORK CHOPS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 lb. pork chops, boneless, sliced 1/4-inch thick
4 Tbsp. butter
4 cloves garlic, minced
2 cups sour cream
Cooked rice or egg noodles.
Using a large skillet over medium heat, melt butter and add garlic. Add
the pork and brown on both sides. This cooks very quickly. Remove the
pork chops from the pan, lower the heat and add the sour cream, mix
well. Return the pork to the pan and simmer for 5 minutes. Add salt and
pepper to taste. May serve over rice or egg noodles.
GARLIC-PARSLEY STEAK
SAUCE
~Shared by Jim D.,
WA
A little of this aromatic vinaigrette goes a long way.
Makes 1 1/4 cups
1/2 cup finely chopped fresh parsley
1/4 cup minced red onion
2 cloves minced garlic
1/4 cup red wine vinegar
1/8 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
Salt and pepper
Combine parsley, onion, garlic, vinegar, and pepper flakes in bowl.
Slowly whisk in oil. Season with salt and pepper.
Source: CooksCountry.com
RICE AND SAUSAGE
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
3 Tbs butter
3 Tbs olive oil
3/4 cup chopped onion
Dash of Tabasco sauce
1/2 cup chopped celery
1 cup sliced mushrooms
4 cups cooked brown rice
1/4 cup chopped red pepper
1 lb cooked sausage drained
1/4 cup chopped green pepper
Method
Saute all of the vegetables in the olive oil and butter for about 5
minutes then mix the cooked vegetables along with the sausage and
Tabasco sauce into the cooked rice. Place the rice mixture into a
buttered casserole and bake the Rice and Sausage Casserole at 350
degrees until hot. Can also be topped with cheese. This is great for
cool days or holiday cooking.
CRANBERRY FOOLS
~Shared by Marilyn,
Canton, OH
1 can (16 oz) jellied cranberry sauce
1 Tbsp. grated orange peel
1 tsp. almond extract
8 oz. whipped cream
Whisk together cranberry sauce, orange peel and extract. Fold in
whipped cream. Spoon into dessert dishes. Chill until set. Garnish with
whipped cream and orange slice.
Variation: Serve at room temperature as a fruit dip.
THANKSGIVING BREAD
PUDDING CAKE
~Shared by Treva, NC
Ingredients:
Bread Pudding Batter:
1/2 cup unsalted butter
1 cup sugar
5 eggs, lightly beaten
1 cup heavy cream
1 cup evaporated milk
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins, plumped
1/2 cup dried cherries, plumped
2 cups finely diced apples
6-8 cups soft bread cubes (such as challah)
1 cup minced soft caramels
Toffee Sauce:
5 tablespoons unsalted butter
2 tablespoons light brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons, approximately, dark rum, optional
Instructions:
Preheat oven to 350 degrees F. Generously spray a 9 or 10 inch spring
form pan with non-stick cooking spray. Line the bottom with a circle of
parchment paper. Place the pan on a parchment paper lined baking sheet.
In a mixer bowl or food processor, blend the butter and sugar and then
add in the eggs, heavy cream, evaporated milk, cinnamon, and vanilla,
and process until blended. Remove to a large bowl. Fold in the raisins,
apples and bread cubes and toss gently to combine. Let stand 30 minutes
and allow bread to soak up batter (pushing down cubes if they keep
floating to the top). Fold in caramels. Spoon into prepared baking pan
and bake for 55 to 70 minutes or until cake is browned on top and seems
set.
To make the Toffee Sauce, melt the butter with the brown sugar over
medium heat in a saucepan, and take off the heat. Add confectioners'
sugar to the melted butter, with the vanilla and about 2 tablespoons of
rum to make a pourable glaze. Add more rum if required.
Pour the sauce over the cake and allow to soak in before serving.
Serves 10-12
CROCKPOT SUGARED NUTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. walnut pieces or pecans
1/2 cup unsalted butter, melted
1/2 cup confectioners' sugar
1 1/2 tsps. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1. Stir walnuts or pecans and butter in a 3 1/2-quart slow cooker until
nuts are coated. Add confectioners' sugar, stirring to coat evenly.
2. Cover and slow cook on High for 15 minutes. Reduce heat to Low and
slow cook, uncovered, stirring occasionally, until all nuts are coated
with a crisp glaze, about 2 hours.
3. Remove nuts to a serving bowl. In a small bowl, combine cinnamon,
ginger, allspice and cloves. Sift the spices over the nuts, stirring to
coat evenly.
4. Cool nuts completely before serving.
Makes 4 cups
SECRET SAUCE CHICKEN
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 (8 ounce) bottles Italian dressing
1/2 cup soy sauce
1/4 cup Worcestershire sauce
10 cloves garlic, minced
1 teaspoon ground mustard
1 teaspoon ground ginger
1/3 cup brown sugar
4 pounds bone-in chicken parts
In a large container, mix the Italian dressing, soy sauce,
Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place
chicken in the container and marinate in the refrigerator 8 hours or
overnight.
Preheat grill for high heat.
Lightly oil grill grate. Discard marinade and place chicken on grill.
Cook 30 minutes, or until chicken juices run clear. Smaller parts will
be done more quickly.
THE GREAT PUMPKIN
CAKE
(1960's)
~Shared by Barb C.,
Chula Vista, CA
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18+ ounce) package yellow cake mix
3/4 cup butter, melted
1-1/2 cups chopped walnuts
In a large mixing bowl combine pumpkin, milk, eggs, sugar, and spice.
Pour combined mixture into your greased 9 x 13 inch baking pan.
Sprinkle the dry cake mix over top of the mixture -- sprinkle, but do
NOT stir. Drizzle melted butter over it all and top it off with a
handful or two of chopped walnuts. Bake for 1 hour at 350°F, or until a
toothpick comes out of center clean.
Best served unfrosted with a big scoop of your favorite vanilla ice
cream on the side. However, your kids might want to eat it with a big
scoop of orange tiger-tail ice cream.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
DELICIOUS CHOCOLATE
SAUCE
~Shared by Mary H.,
Montreal, Canada
Terrific on ice cream or fresh fruit!
Yield: 10 servings.
2/3 cup sugar
1/2 cup cocoa
1/2 cup water
1/2 cup butter
1 teaspoon vanilla
Combine sugar and cocoa in a small saucepan. Stir in water. Cook and
stir over medium heat until mixture comes to a boil. Reduce heat and
boil gently for 3 to 4 minutes. Remove from heat. Stir in butter and
vanilla. Cool. Makes about 1 1/3 cups.
ORANGE SWIRL PUMPKIN
PIE
~Shared by Marilyn,
Canton, OH
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (14 oz) sweetened condensed milk
2 eggs
1 (3 oz) package cream cheese, softened
1/4 cup orange marmalade
1 can (15 oz) solid pumpkin (NOT pumpkin pie mix)
1 teaspoon pumpkin pie spice
1 cup whipping (heavy) cream
2 Tbsp. orange marmalade
Orange peel curls, if desired
Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as
directed on box for One-Crust Filled Pie. In large bowl, beat milk and
eggs with electric mixer on medium speed until smooth. In medium bowl,
beat cream cheese and 1/4 cup marmalade on medium speed until well
blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture;
beat on medium speed until smooth. Add pumpkin and pie spice to
remaining milk-egg mixture; beat on medium speed until smooth.
Carefully pour into crust-lined pie plate. Drop cream cheese mixture by
spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture.
Cover edge of crust with 2- to 3-inch strip of foil to prevent
excessive browning; remove foil during last 15 minutes of baking. Bake
50 to 55 minutes or until set and knife inserted in center comes out
clean. Cool completely, about 2 hours. In chilled medium bowl, beat
whipping cream and 2 tablespoons marmalade on high speed until soft
peaks form. Top pie or individual servings with whipped cream and
orange peel curls.
PUMPKIN COBBLER
~Shared by Treva, NC
Combine:
3 eggs
1 c sugar
1 (12oz) can evaporated milk
1 (16oz) can pumpkin
1 t pumpkin spice
Preheat oven to 350F. Mix well and pour into a greased 9x13" pan.
Crumble a dry yellow cake mix over this, then drizzle 3/4 c melted
butter over the top and sprinkle 1 cup of chopped walnuts over that.
Bake one hour at 350*. Let cool about 10-30 minutes and then serve,
topped with vanilla ice cream.
ORIENTAL CHOP SUEY
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork (cubes)
1 lb. veal (cubes)
1/2 c. chopped onions
2 c. celery, finely chopped
2 Tbsp. molasses
1 (8 oz.) can water chestnuts, thinly sliced
2 Tbsp. brown sugar
1/4 c. soy sauce
1 tsp. salt
1 can bean sprouts (No. 2)
1/4 tsp. pepper
2 Tbsp. cornstarch
1/4 c. water
Brown pork and veal in 3 quart saucepan, stirring occasionally. Add
vegetables, brown sugar, molasses, soy sauce and seasonings. Mix well.
Cover. Place on medium heat until cover is too hot to touch (3 to 5
minutes). Reduce heat to low and simmer 25 to 30 minutes. Add bean
sprouts and mix well. Simmer and thicken with cornstarch and water to
the desired consistency. Serve with rice or chow mein noodles.
CHEESY SAUSAGE
MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/4 pound ground pork sausage -- cooked and drained
1 cup Bisquick baking mix
3 ounces cream cheese -- cubed
2 large eggs -- lightly beaten
1/2 c. cheddar cheese -- shredded
2/3 cup milk
1/4 cup green onions -- chopped
Instructions
Combine first 5 ingredients. in a large. bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring just
until moistened. Spoon into greased miniature muffin pans, filling 3/4
full. Bake at 350 for 35-40 min. Remove from pan immediately.
Makes 2 dozen
SPICY DIP
~Shared by Jim D.,
WA
1 cup sour cream
1 plum tomato, diced
2 fresh Serrano chilies, diced
One quarter cup scallions, chopped
One half cup feta cheese, crumbled
1 tsp. cumin seeds, toasted and crushed with mortar and pestle
Pinch of salt
Tortilla chips
Combine all ingredients except tortilla chips and mix well. Chill until
ready to serve.
The Skinny: Use light sour cream.
BACON AND CORN
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
10 strips bacon
2 Tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic minced
1 1/2 cups sour cream
1/2 cup onion chopped
1 Tbs fresh parsley chopped
1 Tbs fresh chives chopped
2 cups fresh or frozen whole kernel corn
Cook bacon until crisp in a large skillet and drain reserving 2
tablespoons of drippings. Next thing is to crumble the bacon and set
aside. Saute onion in drippings until tender and then add the flour,
garlic, salt and pepper and cook and stir until bubbly then cook and
stir 1 minute more. Take this from the heat and stir in the sour cream
until smooth and then add the corn, parsley, and half of the bacon and
mix well. Pour this mixture into a 1 quart baking dish and sprinkle
with the remaining bacon. Put this Bacon And Corn Casserole uncovered
into a 350 degree oven and bake for 20 minutes or until heated through.
Take out of the oven and sprinkle with chives.
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RICH PUMPKIN CUSTARD
~Shared by Maggie,
TX
8 Servings
Prep: 20 min.
Bake: 35 min.
Ingredients
3 egg whites, lightly beaten
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
1 can (15 ounces) solid-pack pumpkin
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure
Vanilla Extract
1 can (12 ounces) fat-free evaporated milk
Directions
In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger,
nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in
milk. Pour into eight ungreased 6-oz. custard cups.
Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to
pan. Bake at 325° for 35-40 minutes or until a knife inserted
near the center comes out clean. Serve warm or chill. Yield: 8 servings.
Nutrition Facts: 1 serving equals 125 calories, trace fat (trace
saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g
fiber, 5 g protein.
Diabetic Exchange: 1-1/2 starch.
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for posting. Thanks!
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WILD RICE WITH
SHIITAKES & TOASTED
ALMONDS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings (3/4 cup each)
INGREDIENTS
- 2-1/2 cups reduced-sodium chicken broth or vegetable broth
- 2 cups sliced shiitake mushroom caps or button mushrooms (3
ounces)
- 1 cup wild rice
- 6 tablespoons sliced almonds
- 1 teaspoon butter
- 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
- Freshly ground pepper to taste
DIRECTIONS
Bring broth to a boil in a medium saucepan over high heat. Stir in
mushroom and wild rice. Return to a boil. Reduce heat to very low,
cover, and simmer until the rice has "blossomed" and is just tender, 45
to 55 minutes. Drain any remaining liquid and transfer the rice to a
serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat,
stirring constantly until golden brown and fragrant, 2 to 3 minutes.
Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter in a medium
nonstick skillet over medium heat. Add scallions and cook, stirring
often, until softened and still bright green 2 to 3 minutes. Stir the
scallions, almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving (3/4 cup): Calories: 159, Fat: 4 g,
Cholesterol: 4 mg, Carbohydrate: 25 g, Protein: 8 g, Fiber: 3 g,
Sodium: 60 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
SPINACH-STUFFED
CHICKEN BREASTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 10-ounce package frozen chopped spinach, defrosted and
drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Combine spinach, cheeses, and seasonings.
Lift up skin of each chicken breast and divide mixture evenly among
them. Be careful not to tear skins. Smooth skin over stuffing; tuck
skin edges underneath to form a neat package.
Brush chicken with melted margarine. Place in 2-quart baking dish. Bake
uncovered for 45-50 minutes. Remove skin before serving.
Nutritional Information Per Serving (1/2 breast): Calories: 211, Fat: 6
g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat
Source: Magic
Menus for People with Diabetes by American Diabetes Association
TANDOORI CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon - Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds), skinned and
trimmed of fat
DIRECTIONS
Stir together yogurt, onion and garlic in a shallow glass dish. Add
lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper,
cinnamon and cloves. Add chicken and coat well. Cover and marinate in
the refrigerator for at least 2 hours or overnight.
Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and
set it over a foil-covered baking sheet. Place the chicken on the
prepared rack.
Bake the chicken until browned and no trace of pink remains in the
center, 25 to 30 minutes. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 227,
Fat: 10 g, Cholesterol: 87 mg, Carbohydrate: 8 g, Protein: 27 g, Fiber:
1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
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CHICKEN PARMESAN
~Shared by Maggie,
TX
Yield: 2 Servings
Total: 45 min
1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
½ teaspoon ground red pepper
2 skinned and boned chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and
set aside.
Place chicken between two sheets of heavy-duty plastic wrap, and
flatten to ¼-inch thickness, using a meat mallet or rolling pin.
Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture.
Dip again in egg mixture, and coat again in breadcrumb mixture.
Repeat procedure with remaining chicken breast.
Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or
until done.
Place chicken breasts in a single layer in a lightly greased 8-inch
square baking dish. Top evenly with Tomato Sauce and cheeses.
Bake at 350° for 20 minutes or until cheeses melt.
Source: Southern Living magazine
FUDPUCKERS'
BACON-WRAPPED TUNA A LA FUD
~Shared by Maggie,
TX
Fudpuckers is located in Destin, Florida. Destin is a fantastic
beach resort town that is known for fresh fish. When you visit
you can buy fish that was caught that day. Here is a recipe from
Fudpuckers for bacon wrapped Tuna. What makes this recipe special
is the basting sauce, the honey really adds a lovely touch to the Tuna
steak. I would highly suggest making a double back of the basting
sauce so you can use it later to dip your fish in.
Serving Size: 2
Ingredients:
2 yellowfin tuna fillets - (8 oz ea)
4 slices bacon -- thinly sliced
1/2 cup soy sauce
1/4 cup Worcestershire sauce
4 tablespoons honey
Freshly-ground black pepper -- to taste
Wrap portions of fresh tuna with thinly sliced bacon using toothpicks
to secure the bacon to the tuna. Place on the grill.
Make a basting sauce by combining the soy sauce, Worchestershire, and
honey and brush onto the tuna. Cook until the edges appear done or
until tuna begins to lighten in color and bacon begins to sizzle. Turn.
Be very careful when turning fish over as it may fall apart. Cook until
done to your personal taste. Medium-rare to medium is recommended.
Brush once again with basting sauce. Dust tuna lightly with black
pepper before serving.
This recipe yields 2 servings.
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A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHOCOLATE PECAN PIE
WITH KAHLUA
Pecans star in a lot of baked goods here in Texas. I grew up in a house
where a huge pecan tree was the envy of the neighborhood. This recipe
from Better Homes & Gardens magazine is superb. Make sure to use
non-stick (or lightly Pam-sprayed) foil for covering the crust when
baking.
Makes: 8 servings
Prep: 40 minutes
Bake: 35 minutes
Ingredients
Pastry for Single-Crust Pie (recipe follows)
3/4 cup semisweet chocolate pieces
3 eggs, lightly beaten
3/4 cup light-color corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1/4 cup coffee liqueur
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans, toasted
Coffee Whipped Cream (optional, recipe follows)
1/3 cup semisweet chocolate pieces, melted
Pecan halves, toasted
Directions
1. Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie.
On a lightly floured surface, use your hands to slightly flatten dough.
Roll dough from center to edge into a 12-inch circle. Wrap pastry
circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry
into pie plate without stretching it. Trim pastry to 1/2 inch beyond
edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do
not prick pastry. Sprinkle with the 3/4 cup chocolate pieces.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown
sugar, melted butter, coffee liqueur, flour, and vanilla. Stir in the 1
cup chopped pecans. Slowly pour filling over chocolate pieces in crust,
spreading evenly.
3. Cover edge of pie with foil to prevent overbrowning. Bake for 25
minutes. Remove foil. Bake about 10 minutes more or until edge is
puffed and a knife inserted near the center comes out clean. Cool on a
wire rack. Cover and chill within 2 hours.
4. If desired, prepare Coffee Whipped Cream before serving. Garnish pie
with the melted chocolate and the pecan halves. Spoon the whipped cream
on top of each serving (if using). Makes 8 servings.
5. Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4
cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender,
cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1
tablespoon cold water over part of flour mixture; toss gently with a
fork. Push to side of bowl. Repeat with additional cold water, 1
tablespoon at a time (4 to 5 tablespoons total), until all is
moistened. Shape into a ball.
6. Coffee Whipped Cream: In a small bowl, combine 2/3 cup whipping
cream and 1 tablespoon coffee liqueur. Beat with an electric mixer on
medium speed until soft peaks form (tips curl).
Source: Better Homes & Gardens magazine
STUFFED CHICKEN
BREASTS WITH APRICOT
SAUCE
1/2 c. dried apricots
1/4 c. cider vinegar
2 tbsp. honey
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1 c. grated Swiss cheese
1/4 c. chopped, toasted almonds
3 scallions, sliced
In a small, non-aluminum saucepan, combine dried apricots, vinegar,
honey, salt, and 1/2 cup water. Bring to a boil; reduce heat and simmer
until apricots are soft (about 15 minutes). In a food processor or
blender, puree until smooth. Thin with more water, if desired. Set
sauce aside. Preheat oven to 325 degrees. With a sharp knife, cut a
pocket lengthwise in each chicken breast half. In a small bowl, combine
cheese, almonds, and scallions. Stuff pockets in chicken with cheese
filling. Arrange chicken breasts in a 12 x 8 x 2 inch baking dish. Pour
reserved sauce over chicken. Cover with foil and bake 30 minutes.
Uncover; baste with pan drippings and bake for 15 minutes longer until
chicken is tender.
Serves 4.
CREAMY MACARONI AND
CHEESE
Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over
medium heat until crisp, turning once. Drain bacon on paper towels;
crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until
onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place
in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups
of the mozzarella cheese, the blue cheese, half-and half, and pepper.
Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining
mozzarella cheese. Bake for 10 minutes more or until top of casserole
is brown and bubbly. Let stand 10 minutes.
Nutrition Facts
Servings Per Recipe 6 servings Calories 331, Total Fat (g) 18,
Saturated Fat (g) 9, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g)
1, Cholesterol (mg) 45, Sodium (mg) 280, Carbohydrate (g) 26, Total
Sugar (g) 2, Fiber (g) 1, Protein (g) 16, Vitamin C (DV%) 3, Calcium
(DV%) 30, Iron (DV%) 6
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
SPINACH GORGONZOLA
SALAD AND BALSAMIC
DRESSING
This spinach, egg and bacon salad has a warm balsamic vinegar and soy
sauce dressing.
Ingredients:
Dressing:
1/4 cup olive oil
3 Tablespoons balsamic vinegar
2 teaspoons sugar
1 Tablespoon ketchup
1 Tablespoon soy sauce
1/2 teaspoon garlic salt
2 Tablespoons honey mustard
Salad:
8 cups baby spinach
4 hard boiled eggs, peeled and sliced
1 medium red onion, peeled and thinly sliced
4 bacon strips, cooked, drained and crumbled
6 ounces gorgonzola cheese
Directions:
In a microwave safe bowl combine dressing ingredients and mix well. In
a large serving bowl toss together spinach, onions, crumbled bacon and
crumbled cheese. Warm dressing in microwave on high for 30-40 seconds.
Drizzle over salad and toss to coat. Serve immediately.
Number of Servings: 8-10
Notes from the Cook: This salad is a great side dish to accompany any
Mediterranean style main dish. I serve it with lamb skewers cooked on
the grill and it's also great with a simple pasta dish like linguine
with pesto sauce. I add cooked shrimp to make into a light main dish on
hot summer days.
SWEET CHERRY-CHEESE
DESSERT
1/2 cup cold butter, cubed
2 1/2 cups crushed pecan shortbread cookies
2 cans (21 ounces each) cherry pie filling
1 tsp vanilla
1 tsp almond extract
1 pkg (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
In a large bowl, cut the butter into the crushed cookies until the
mixture resembles coarse crumbs. Press into an ungreased 13 x 9
inch baking pan. Bake at 350 F for 15-18 minutes or until the
crust is lightly browned. Cool on a wire rack. In a large
bowl, combine the pie filling and the extracts. Set aside.
In a large mixing bowl, beat the cream cheese and the confectioners
sugar until fluffy. Fold in the whipped topping. Spread over the
crust. Top with the filling. Cover and refrigerate for 1-2
hours or until set.
Source: Taste Of Home
YANKEE BARBECUED
SPARERIBS
If you like to eat spareribs, then try this easy to make recipe for
ribs and barbecue sauce. These ribs are great for a picnic.
Serves: 4
Prep. time: 15 minutes
Cooking time: 2 hours 15 minutes
- 4 pounds meaty pork spareribs
- Salt and pepper, to taste
- 1 lemon, thinly sliced
- 1 large onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon celery seed
- 1/4 cup brown sugar
- 1/4 cup vinegar or lemon juice
- 1 tablespoon Worcestershire sauce
- 1 cup ketchup
- 2 cups water
Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and
pepper. Arrange lemon slices on ribs and brown, uncovered, in 450
degree oven for 45 minutes. Mix remaining ingredients together to make
sauce. Pour over ribs. Reduce heat to 350 degrees and continue baking
for 1-1/2 hours. Do not cover, but baste and turn ribs occasionally. If
sauce gets too thick, add a little water.
Source: Houston Junior League Cookbook
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A
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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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