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A
to Z
Recipes
November
28,
2010
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of
A to Z Recipes
Newsletter. As some
of you know, my kids were involved in a car accident on Thanksgiving
Day. We are most grateful that their injuries were not worse. The truck
is a total loss. The idiot who ran a stop sign and hit them broadside
is unlicensed and uninsured (hence my name for him). I feel certain he
hasn't thought about my kids or the financial position he has put us in
since the crash (we owe as much for the truck as insurance will pay).
And while we're pretty peeved about it all, we know we are blessed.
Actually, being angry at him is not worth the effort and we're over
that. But being grateful will last forever. And for those who are not
feeling well or have a heal-able illness, you too are blessed. We have
some members of our a2z family who are very ill right now. Many are in
the hospital as you read this, or know they will be spending a lot of
time in one soon to treat their illness. I will not mention names here
but am praying for those who urgently need it. Please pray for them
with me. Thank you.
The a2z family is invited visit the Charleston, South
Carolina area next year. The reservation is for the week of
November 5-11, 2011. I have a page on our web site which 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 time is NOW for you to
notify me 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 or prefer staying with
family, friends, or a hotel.
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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Prayer for Sick
Friends
Dear Jesus,
Divine Physician and Healer of the Sick,
we turn to You in this time of illness.
O dearest Comforter of the Troubled,
alleviate our worry and sorrow with Your gentle love,
and grant us the grace and strength to accept this burden.
Dear God,
we place our worries in Your hands.
We ask that You restore Your servant to health again.
Above all,
grant us the grace to acknowledge Your holy will
and know that whatsoever You do,
You do for the love of us.
Amen.
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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Courage
~Shared by Treva, NC
Courage is...
Following your conscience instead of "following the crowd".
Refusing to take part in hurtful or disrespectful behaviors.
Sacrificing personal gain for the benefit of others.
Speaking your mind even though others don't agree.
Taking complete responsibility for your actions...and your mistakes.
Following the rules - and insisting that others do the same.
Challenging the status quo in search of better ways.
Doing what you know is right- regardless of the risks and potential
consequences.
The "Cadet Prayer" that is repeated during chapel services at the U.S.
Military Academy:
"Make us to choose the harder right instead of the easier wrong, and
never to be content with a half truth when the whole truth can be won.
Endow us with the courage that is born of loyalty to all that is noble
and worthy, that scorns to compromise with vice and injustice and knows
no fear when truth and right are in jeopardy."
That is truly the essence of courage.
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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"Emergency
Substitutions"
~Shared by Barb,
Chula Vista, CA
When you're out of an ingredient you need for a recipe, you might have
other ingredients on hand that you can use as a substitute.
Out of This? Try using this instead.
allspice - 1 teaspoon 1/2 teaspoon cinnamon + 1/2
teaspoon ground cloves
baking mix, such as Bisquick - 1 cup 1 cup flour +
1-1/2 teaspoons baking powder + 1/2 teaspoon salt + 3 tablespoons solid
shortening (such as Crisco)
baking powder 1/4 teaspoon baking soda + 1/2
teaspoon cream of tartar.
bread crumbs - 1 cup 3/4 cup cracker crumbs.
bread crumbs, seasoned - 1 cup 1 cup plain bread
crumbs + 1 tablespoon grated parmesan cheese + 2 teaspoons all purpose
seasoning + 1/8 teaspoon garlic powder.
chicken or beef broth 1 cup hot water + 1 teaspoon
instant bouillon granules or 1 bouillon cube.
brown sugar - 1 cup 3/4 cup granulated sugar + 1/4
cup molasses
butter an equal amount of regular margarine. Do not
use lowfat spread or light margarine for baking.
buttermilk - 1 cup 1 tablespoon vinegar or lemon
juice + enough milk to equal 1 cup
chocolate, semi-sweet
1 square (1 oz.) 3 tablespoons chocolate morsels; or
1 square (1 oz.) unsweetened chocolate + 1 tablespoon sugar.
chocolate, unsweetened
1 square (1 oz.) 3 tablespoons unsweetened cocoa + 1
tablespoon shortening or vegetable oil.
cocktail sauce - 1 cup 1 cup ketchup + 2 tablespoons
horseradish
(or to taste)
Confectioners' sugar 1 cup granulated sugar + 1
tablespoon cornstarch; Process in a blender until powdery.
cornstarch - 1 tablespoon 2 tablespoons flour
corn syrup Dissolve 3/4 cup sugar in 1/4 cup hot
water. Cool to room temperature before using.
cream - 1 cup 3/4 cup milk + 1/4 cup melted butter
or 1 use cup evaporated milk
1 egg 1/4 cup egg substitute
flour, self-rising - 1 cup 1 cup all-purpose flour +
1-1/2 teaspoons baking powder + 1/2 teaspoon salt.
garlic, 1 clove minced 1/8 to 1/4 teaspoon dry
minced garlic; or 1/8 teaspoon garlic powder.
honey - 1 cup 1-1/4 cups sugar + 1/3 cup water
Italian seasoning 1 teaspoon oregano + 1 teaspoon
basil + 1 teaspoon sage.
ketchup ( to use in a recipe) - 1 cup 1 cup tomato
sauce + 1/4 cup sugar + 2 tablespoons vinegar
lemon juice - 1 teaspoon 1/2 teaspoon vinegar
milk, whole - 1 cup 1/2 cup evaporated milk + 1/2
cup water
molasses - 1 cup 1 cup honey
mustard, dry - 1 teaspoon 1 tablespoon prepared
mustard.
oil - 1 cup 1 cup melted solid shortening or 1 cup
melted margarine
onion - 1 cup chopped 1/4 cup dry minced onion or 1
teaspoon onion powder
pumpkin pie spice - 1 teaspoon 1/2 teaspoon cinnamon
+ 1/4 teaspoon ginger + 1/8 teaspoon nutmeg +1/8 teaspoon ground cloves.
ricotta cheese - 1 cup 1 cup cottage cheese + 1
tablespoon skim milk
self-rising flour - 1 cup 2 tsp. baking powder + 1/4
tsp. salt + enough all purpose flour to equal 1 cup
shortening - 1 cup 1 cup butter or margarine.
sour cream - 1 cup 1 cup plain yogurt; or 1
tablespoon lemon juice + enough evaporated milk to equal 1 cup.
tapioca, as a thickener - 1 tablespoon 3 tablespoons
flour
tartar sauce - 1/2 cup 6 tablespoons mayonnaise or
salad dressing + 2 tablespoons pickle relish
tomato puree - 1 cup 2 tablespoons tomato paste +
enough tomato sauce to equal 1 cup
tomato sauce - 1 cup 1 can(3 oz) tomato paste + 1/2
cup water
tomatoes, canned - 1 cup Simmer 1-1/3 cups fresh
tomatoes wedges for 10 minutes
vinegar - 1 teaspoon 2 teaspoons lemon juice.
whipped cream Prepare whipped topping mix or use
frozen whipped topping such as Cool Whip
wine 1/2 cup grape juice
yogurt, plain (in a recipe) Use an equal amount of sour
cream
Source: LilBitsofThisnThat-PSP@yahoogroups.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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Holiday Diet
~Shared by Luanne,
FL
The following diet is designed to help you cope with the stress,
paranoia, depression and delusion that builds during the holidays...
Breakfast:
* 1/2 grapefruit
* 1 slice whole wheat toast
* 8 oz. skim milk
Lunch:
* 4 oz. lean broiled chicken breast
* 1 cup steamed spinach
* 1 cup herb tea
* 1 Oreo cookie
Mid-Afternoon snack:
* The rest of Oreos in the package
* 2 pints Rocky Road ice cream, nuts, cherries and whipped cream
* 1 jar hot fudge sauce
Dinner:
* 2 loaves garlic bread
* 4 cans or 1 large pitcher Coke
* 1 large sausage, mushroom and cheese pizza
* 3 Snickers bars
Late Evening News:
* Entire frozen Sara Lee cheesecake (eaten directly from freezer)
RULES FOR THIS DIET:
* If you eat something and no one sees you eat it, it has no calories.
* If you drink a diet soda with a candy bar, the calories in the candy
bar are canceled out by the diet soda.
* When you eat with someone else, calories don't count if you do not
eat more than they do.
* Food used for medicinal purposes NEVER count, such as hot chocolate,
brandy, toast and Sara Lee Cheesecake.
* If you fatten up everyone else around you then you look thinner.
* Movie related foods do not have additional calories because they are
part of the entertainment package and not part of one's personal fuel.
Examples: Milk Duds, buttered popcorn, Junior Mints, Red Hots, Tootsie
Rolls.
* Cookie pieces contain no calories. The process of breaking causes
calorie leakage.
* Things licked off knives and spoons have no calories if you are in
the process of preparing something.
* Foods that have the same color have the same number of calories.
Examples are: spinach and pistachio ice cream; mushrooms and mashed
potatoes.
* Chocolate is a universal color and may be substituted for any other
food color.
* Anything consumed while standing has no calories. This due to gravity
and the density of the caloric mass.
* Anything consumed from someone else's plate has no calories since the
calories rightfully belong to the other person and will cling to
his/her plate. (We ALL know how calories like to cling!)
bareMinerals
now on Beauty.com!
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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:
DOROTHY'S SEAFOOD
LASAGNA
~Shared by Doe,
Oliver, B.C., Canada
1/2 C butter
1 sm onion
3/4 LB Mshrms sliced
1/2 C dry white wine
1/3 C flour
1 TBSP @ CHPD fresh chives, parsley, & sw basil or 1 tsp dried
3/4 TSP salt
1/4 TSP pepper
1/4 TSP nutmeg
2 C light cream
2 C chicken stock
9 lasagna noodles
1 LB shrimp cooked
1 LB crab cooked
3/4 C Swiss cheese, grated
1/3 C Parmesan cheese, grated
In lg saucepan melt 1/4 c of the butter, add onion & cook over med
heat til soft. Add mshrms & saute 5 mins. Pour in wine over mshrm
mix & sprinkle with herbs. Simmer, reducing liquid until liquid has
evaporated.
Remove from pan & set aside, it will be of porridge consistency.
In saucepan melt remaining butter, add flour & cook 1 min, season
with salt, pepper & nutmeg. Slowly pour in cream & chicken
stock.Stirring constantly. Continue stirring over med heat until sauce
comes to a boil & is thickened. Simmer for 2 mins. Add mshrm wine
mix to cream sauce. Set aside. Meanwhile in lg pot cook pasta 10 mins
& set aside.
In bowl combine seafood mixing gently. In greased 13x9 baking dish,
spread a thin layer of sauce. Arrange 1/3 of the noodles in an even
layer over sauce.
Spread 1/3 of the seafood over noodles & 1/3 of the remaining sauce
over seafood, cover with 1/3 of the Swiss cheese. Repeat layers 2 more
times, ending with Swiss cheese. Sprinkle top with parmesan. If made
ahead, cover & chill. Bake uncovered at 350 for 40-50 mins. or
until hot & bubbly. Let stand for 10 mins before cutting.
QUICK JALAPENO
TOSTITOS
~Shared by Jim D.,
WA
Ingredients:
1 bag Tostitos Scoops Tortilla Chips
1 jar sliced Mezzetta Tamed Jalapenos* (see my note)
1 (3 oz.) pkg. cream cheese
1 (12 oz.) bag finely shredded cheddar or sharp cheddar cheese
Instructions:
Line a cookie sheet with aluminum foil and fill sheet with Tostitos.
Put a dab of cream cheese in each Tostitos Scoop, do not over fill.
Press one jalapeno slice into each cup and top with shredded cheese.
Bake at 350 degrees for 15 to 20 minutes or until cheese is melted.
Yummy and great for a party or snack!
*Note: Mezzetta Tamed Jalapenos - These tamed sliced jalapenos are by
far the best thing since sliced bread. They don't have the heat you'd
expect from jalapenos. I use them on everything, especially good on
sandwiches.
Source: www.debbiemacomber.com
SUPER EASY BACON
PASTA
~Shared by Linda
H., Rosharon, TX
8 to 9 slices bacon
8 oz. fresh mushrooms, sliced cleaned
1 to 2 tablespoons green onion, sliced thin
16 oz. penne pasta, cooked and drained
2 cups half & half
1 cup Parmesan cheese, shredded
pepper to taste
Cook bacon in skillet until crisp. Remove from skillet and drain on
paper towels. Drain bacon drippings from, leaving 2 tablespoons. Saute
sliced mushrooms and green onions in bacon drippings. Add cooked and
drained pasta, 2 cups half & half, Parmesan cheese and pepper to
taste. Cook over medium heat until mixture thickens but don't boil.
Stir frequently.
NO BAKE CHOCOLATE
CHEESECAKE
~Shared by Johnny,
LA
1 1/2 cups semisweet chocolate chips
1/2 cup sugar
1 8 oz pkg cream cheese -- softened
1 3 oz pkg cream cheese -- softened
1/4 cup butter or margarine -- softened
2 cups frozen whipped topping -- thaw
1 graham cracker crust
In small microwave-safe bowl place chocolate chips. Microwave at high 1
to 1-1/2 minutes or until chips are melted and mixture is smooth when
stirred. Set aside to cool. In large mixer bowl beat cream cheese,
sugar and butter until smooth. On low speed blend in melted chocolate.
Fold in whipped topping until blended; spoon cheese mixture into crust.
Cover; chill until firm. Garnish with whipped topping and some shaved
chocolate.
Source: Wildduck
BIRD'S NEST EGG SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 egg
3 cups chow mein noodles
1/4 teaspoon garlic salt
EGG SALAD:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 1/2 teaspoons ground mustard
1/2 teaspoon lemon juice
1/4 teaspoon seasoned salt
Lettuce Leaves
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir
to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using
fingers, shape each into a nest; make an indentation in the center of
each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2
minutes; remove to a wire rack to cool completely.
In a bowl, combine the first eight egg salad ingredients; mix well.
Just before serving, spoon 1/4 cupful into each nest. Serve on a
lettuce-lined plate if desired.
TEX-MEX PIMENTO
CHEESE SPREAD
~Shared by Marilyn,
Canton, OH
Great as a quick spread on sandwiches, crackers or on celery sticks.
16 oz shredded sharp or extra-sharp Cheddar cheese
1 (4 oz) jar diced pimientos, well drained *
1 (10 1/2 oz) can Ro-tel diced tomatoes and green chilies, drained *
a few jigs of Tabasco (I add a tsp or two)
1/4 tsp. fresh ground back pepper
4 - 5 Tbsp. Kraft Miracle Whip (to taste)
Shred cheese and mix remaining ingredients.
* For use as a vegetable dip, don't drain tomatoes or pimentos.
Yields about 5 cups
HAITIAN CAKE
~Shared by Mary H.,
Montreal, Canada
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
5 eggs, at room temperature
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup milk, simmered on stove or warmed for half a minute in
microwave
Preheat oven to 325 degrees F. Grease and flour an 8" or 9"
square cake pan.
In an electric mixer, cream the butter and sugar. Add vanilla and
mix until the mixture is light, fluffy and smooth. Add the eggs,
one at a time, beating well after each addition. In a separate
bowl, combine flour, baking powder, salt and cinnamon. Add the
flour mixture to the creamed mixture alternately with the milk.
Mix well. Pour into prepared baking pan. Bake for 40 - 50
minutes, or until a toothpick inserted in the centre comes out clean
(check after 30 minutes). Remove from oven and cool. Serve
as is or frost with vanilla butter icing.
SLICED STEAK
PIZZAIOLA
~Shared by Treva, NC
Prep: 10 minutes
Cook: 20 minutes
Serves: 6
Ready in just 30 minutes, here's a tasty recipe for tender steak with
an Italian twist. Everyone is sure to enjoy it.
1 tablespoon vegetable oil
1 beef flank steak (about 1 1/2 pounds)
2 medium onions, sliced (about 1 cup)
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
2 cups Prego® Traditional Italian Sauce or Roasted Garlic & Herb
Italian Sauce
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef
and cook for 10 minutes or until it's well browned on both sides.
Remove the beef from the skillet. Pour off any fat.
Add the onions, garlic and Italian seasoning to the skillet. Cook until
the onions are tender. Return the beef to the skillet. Stir in the
sauce. Reduce the heat to low. Cook the beef for 3 minutes for
medium-rare or to desired doneness.
Slice the beef into thin diagonal slices. Serve with the sauce.
Serving Suggestion: Serve with potatoes roasted with olive oil and
garlic and steamed broccoli. For dessert serve fresh strawberries with
light whipped topping sprinkled with raw sugar.
Nutritional Values per Serving: Using Prego Traditional Italian
Sauce: : Calories 245, Total Fat 11g, Saturated Fat 3g, Cholesterol
44mg, Sodium 433mg, Total Carbohydrate 13g, Dietary Fiber 3g, Protein
24g, Vitamin A 7%DV, Vitamin C 8%DV, Calcium 5%DV, Iron 12%DV
Nutritional Values per Serving: Using Prego Roasted Garlic & Herb
Italian Sauce: : Calories 248, Total Fat 11g, Saturated Fat 3g,
Cholesterol 44mg, Sodium 338mg, Total Carbohydrate 12g, Dietary Fiber
3g, Protein 24g, Vitamin A 7%DV, Vitamin C 9%DV, Calcium 4%DV, Iron
12%DV
SEAFOOD SUPREME
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Serving Size: 8
4 cups mixed crab, shrimp, tuna and any other seafood
desired
1 cup soft bread crumbs
2 cups cooked rice
2 tablespoons pimiento -- chopped
2 tablespoons green pepper -- chopped
2 tablespoons green onion -- chopped
1 can mushrooms and liquid
1 can mushroom soup
1/2 cup mayonnaise
1/2 cup milk
2 tablespoons capers
2 eggs -- beaten
Gently combine all ingredients. Pour into greased casserole and bake at
350 for 30-45 minutes.
"NIGHT BEFORE
CHRISTMAS" COFFEE CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup sugar
1/4 cup butter
2 beaten eggs
1/2 cup warm milk
1 pkg yeast (2 teaspoons bulk yeast) dissolved in 3 tablespoons warm
water
3 cups flour
1 teaspoon salt
1/2 teaspoon vanilla Topping:
2/3 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter or margarine
1/2 cup nuts or maraschino cherries, candied red or green cherries
Cream together sugar and butter. Then add eggs, milk, 1 package of
yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm
water, flour, salt and vanilla. Beat all of these ingredients together.
Then set dough aside and let it rise, until double in size. When your
coffee cake dough has risen to double the size (this may take about 2
hours) put it in a 9x13" greased pan and spread with topping; Combine
sugar, cinnamon, melted butter and nuts (you can use maraschino
cherries or candied red and green cherries if you don't like nuts) Now
place in a cold oven and leave it in there overnight to rise. The next
morning turn oven to 350 degrees and bake for 1/2 hour. Take out and
serve warm. This makes a large coffee cake or you can put the dough in
two round pans instead.
PEPPERMINT FLUFF
~Shared by Leasa, IA
14 Oreo cookies crushed
1/2 pint whipping cream, whipped
1/4 C miniature marshmallows
1/2 C crushed peppermint candy
Cover bottom of 9 x 9 pan with half of the crushed cookies. Fold
together whipped cream, marshmallows and crushed candy. Carefully
spoon onto crumbs. Sprinkle rest of crumbs on top.
Refrigerate at least 12 hrs before serving.
Source: Courtesy of Linda Bowden, the St. Paul Lutheran Church
cookbook, 1981
MEAT FILLED
CANNELLONI
~Shared by Jim D.,
WA
2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
One quarter cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
One quarter cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce
Heat oil in a skillet and brown ground beef (We used ground buffalo. It
tastes great and is very low in fat), add onion and garlic and saute
until tender. Add dry sherry and cook for several minutes over low
heat. Remove from heat and allow to cool slightly. In a food processor,
process meat mixture along with eggs, cheese, Canadian bacon,
prosciutto and fresh parsley. Process until smooth but still somewhat
crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets
with mixture. You may buy pasta sheets or make then on your own, recipe
to follow.
Pasta Recipe
2 and one half cups all-purpose flour
One half cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press
Place both flours in a food processor and pulse together. Add eggs and
olive oil and pulse until a smooth dough ball forms. Place dough ball
on a lightly floured surface and knead for several minutes. Separate
dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30
minutes. Remove one part of the dough at a time and knead slightly.
Flatten out and fold into a rectangle and start through a pasta press.
Start on the highest setting and run the pasta through several times,
then switch to the next setting and run through only once, ending with
the next to last setting. You should end up with a long sheet of pasta
that is approximately 4 inches wide and several feet long. Cut the
pasta into 5 inch sheets. Place pasta sheets in boiling water for only
a couple of minutes (fresh past cooks very fast). Place cooked pasta
sheets in cold water to stop cooking process. Remove and pat dry before
filling.
If you a using dry pasta, cook according to manufacturer's instructions
and then drain.
To fill cannelloni, spread 2 Tbsp. of mixture on each
sheet and roll up. Place the marinara sauce along the bottom of a 13 x
9 inch baking dish and place each filled cannelloni seam side down in
the pan. You may need two pans because this recipe makes a lot.
Sprinkle with grated Parmesan cheese and bake at 375 for about 20
minutes or until cheese is bubbly and golden brown.
The Skinny: With the filling, use the leanest beef (or buffalo) you can
find and your favorite egg substitute. I would not use egg substitute
if you are making your own pasta.
SPANAKORIZO
~Shared by Linda
H., Rosharon, TX
Spanakorizo: Traditional Greek Spinach & Rice. This is the
traditional recipe for this delicious dish that is a warming and hearty
meal in itself or it can be served as a side dish with a light entree.
Try topping with a sprinkle of crumbled feta.
2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)
In a stock pot, sauté the chopped spring onion in the oil over medium
heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook
until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of
water, bring to a boil, and cook for 15 minutes, stirring occasionally.
Stir in lemon juice and salt, cook for another 5 minutes and remove
from heat. Stir, cover, and let sit for 20 minutes until the dish
"melds."
Serve with wedges of lemon and freshly ground pepper.
Source: Nancy Gaifyllia, for About.com
FRANCIS FORD
COPPOLA'S SPAGHETTI SAUCE
~Shared by Johnny,
LA
Makes 6 servings
3 tablespoons olive oil
1 ½ pounds Italian sausage, removed from the casing and crumbled
2 tablespoons chopped garlic
1 ¼ cups chopped onion
1 cup Italian red wine
1 (28-ounce) can Italian tomatoes
1 (6-ounce) can tomato paste
1 tablespoon dried basil
1 teaspoon salt (or more to taste)
1 teaspoon red pepper flakes
1 teaspoon sugar
Cooked meatballs
Hot cooked spaghetti
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add
the sausage, garlic and onions and cook, stirring until the sausage is
well browned and the onions are very soft, 8 to 10 minutes. Add the
wine, tomatoes, and the tomato paste. Swirl water in the tomato paste
can to rinse out the remnants of the paste, and add the water to the
pot. Add the basil, salt, red pepper flakes, and the sugar. Stir to mix
and bring to a gentle boil.
Reduce the heat to low and simmer, stirring occasionally, for about
three hours. Add a little water if the sauce becomes too thick. Add
cooked meatballs and heat until they are warm through, about 15
minutes. Serve over spaghetti.
GREEK ORZO SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts,
reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion,
feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and
chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
WALNUT AND SPINACH
CHEESE BREAD
~Shared by Marilyn,
Canton, OH
There's no need to grab for butter because a slice of this bread,
warm from the oven, simply melts in your mouth. The wonderful blend of
walnuts, spinach and cheese makes it hard to resist.
2 1/2 cups all-purpose flour
2 Tbsp sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground dry mustard Dash cayenne
1/4 cup canola oil
1 cup reduced-fat sharp Cheddar cheese, shredded
1 cup buttermilk
1 egg, slightly beaten
1 cup fresh baby spinach (whole or chopped is fine)
2/3 cup chopped walnuts
Preheat oven to 350°F. Coat a 9 x 5 x 3-inch loaf pan with nonstick
cooking spray. In a bowl, mix together the flour, sugar, baking powder,
baking soda, dry mustard, and cayenne. Add the oil, and work together
with a pastry blender or fingertips. Stir in the shredded cheese. In a
small bowl, blend together the buttermilk and egg; stir into the flour
mixture just until moistened. Mix in the spinach and walnuts. Transfer
to the prepared loaf pan. Bake for 40 minutes, or until the top is
lightly browned. Serve warm or at room temperature.
SLOW COOKER
MOLE-STYLE PULLED PORK
~Shared by Treva, NC
Chocolate, chili powder and cinnamon give this slowly cooked pork a
distinctively rich and smoky flavor. Put the ingredients together
in the morning, and you'll come home to irresistibly good pork to serve
in warm tortillas.
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup water
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 tablespoons semi-sweet chocolate pieces
12 flour tortillas (8-inch), warmed
6 plum tomatoes, seeded and chopped
1/4 cup chopped fresh cilantro leaves
Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in
a 6-quart slow cooker. Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the pork is
fork-tender. Remove the pork to a cutting board. Using 2 forks,
shred the pork. Add the chocolate to the cooker and stir until melted.
Return the pork to the cooker.
Place about 1/2 cup pork mixture onto half of each tortilla. Top with
the tomatoes and cilantro. Fold the tortillas over the filling.
TIP: Time-Saving: This recipe may be cooked on HIGH for 5 to 6
hours.
Source: Campbell's
ORIENTAL PORK
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mein noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts,
green onion and pimiento. Fold in 1 cup of chow mein noodles.
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with
remaining noodles. Bake in a 375º oven until thoroughly heated, about
20 minutes.
4 servings
APPETIZER CHRISTMAS
TREE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 oz. cream cheese
2 oz. bleu cheese
4 T. lemon juice
8 T. finely chopped walnuts
3 cans ripe olives
cherry
tomatoes
cooked, peeled shrimp
carrot curls
cheddar cheese
2 hard cooked egg yolks
paprika
curly lettuce, mustard greens or parsley
12-inch high Styrofoam cone
Divide cream cheese in half and place in 2 small bowls. To one bowl,
add bleu cheese, 2 T. lemon juice. Mix well, set aside. To other bowl,
add walnuts, 2 T. lemon juice and mix well. Drain olives. Fill
1/2 of the olives with the bleu cheese mixture, the other half with the
walnuts, using a pastry bag or spatula. Dip stuffed ends of blue
cheese in sieved egg yolks; dip stuffed ends of nut-stuffed ones in
paprika.
To assemble tree: wrap cone with lettuce or greens. Attach
with toothpicks or pins. Skewer the tree with toothpicks. Place
stuffed olives on each one. For color, add your choice of cherry
tomatoes, shrimp, carrot curls, stars cut with a small canapé cutter
from thin slices of Cheddar. Place a larger star on top of the
tree. (I've done this, lining up the olives so that they look
like a string going around the tree.)
SHORT RIBS (OR
COUNTRY RIBS) WITH
CHIPOTLES
~Shared by Vicki,
Sarasota, FL
4 lb. Short ribs
1 large sliced onion
2 or 3 Chipotle chilies (dry or in adobado sauce)
2 1/2 cups beef broth (divided use)
In a Dutch oven, arrange 4 lb. Short ribs, 1 large sliced onion, 2 or 3
Chipotle chilies (dry or in adobado sauce). Add 1 cup beef broth
(I use chicken if making this w/ country ribs). Cover tightly and
bake 400º for 3½ hours. Uncover and bake 15 more minutes to brown
meat. Remove ribs and onion, and add 1½ cups beef broth, and scrape up
all the bits.
Serve w/ mashed potatoes, or inside a pita or tortilla.... Yummy!!
Source: Sunset Magazine 11/88
ANGEL FOOD CAKE
~Shared by Jim D.,
WA
INGREDIENTS
Cake
1 cup cake flour
1 1/2 cups sugar
12 egg whites
1 1/2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Berry Icing
2 cups powdered sugar
1 dash salt
1/4 cup fresh berries (any kind), crushed
2 teaspoons lemon juice
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Wash and dry your
10 inch tube pan to make sure there isn't any oil residue on the pan.
2. Sift together the flour, and 3/4 cup of sugar. Set aside.
3. In a large bowl, whip the egg whites, vanilla, cream of tartar and
salt to medium stiff peaks. Slowly add the rest of the sugar while
continuing to whip. When you have stiff peaks, fold in the sifted
ingredients one third at a time. Don't overmix. Pour the batter into
the ungreased tube pan.
4. Bake 40 - 45 minutes until the cake springs back when touched.
Balance the tube pan upside while cooling. When cool, run a knife
around the edge of the pan and invert onto a plate.
5. Icing: Add the sugar and salt to your crushed fruit. Mix well. Add
just enough lemon juice so the icing is thin enough to spread on the
cake.
BUTTERNUT SQUASH
GRATIN
~Shared by Linda
H., Rosharon, TX
Makes: 8 servings
1-3/4 to 2 pounds butternut squash
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*
Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set
aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from
slices and halve large slices. Arrange slices in a 15x10x1-inch baking
pan. Brush both sides lightly with olive oil. Season with salt and
pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature
to 475 degree F.
Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly
salted boiling water, half at a time, for 1 minute or until wilted.
Drain and cool slightly; squeeze out excess liquid. Coarsely chop the
spinach; set aside. In a medium saucepan combine half-and-half and
cornstarch; cook and stir until thickened and bubbly. Stir in spinach;
spread mixture in bottom of prepared dish. Arrange squash over spinach
mixture.
In a small bowl stir together Parmesan cheese and creme fraiche. Spread
mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until
squash is tender and topping is lightly browned. Season to taste with
salt and pepper, if desired. Makes 8 servings.
Note: To make your own creme fraiche, in small bowl stir together 1/4
cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream.
Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours
or until mixture thickens. When thickened, cover and chill in the
refrigerator until serving time or up to 48 hours. Stir before serving.
Nutrition Facts
Servings Per Recipe 8 servings calories 408, Total Fat (g) 28,
Saturated
Fat g) 17, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 1,
Cholesterol (mg) 72, Sodium (mg) 1297, Carbohydrate (g) 11, Total Sugar
(g) 2, Fiber (g) 7, Protein (g) 29, Vitamin C (DV%) 28, Calcium (DV%)
95, Iron (DV%) 28, Percent Daily Values are based on a 2,000 calorie
diet
Source: bhg.com
SMOTHERED PORK CHOPS
& CABBAGE
~Shared by Johnny,
LA
5 or 6 1/2" thick pork chops
2 heads of coarsely sliced cabbage
2-3 tablespoons of cooking oil
2 cups diced onions
5-6 cloves of finely minced garlic
1/2 tsp black pepper
1 1/2 tsp salt
1/4 cup dried parsley
1/2 cup tomato sauce
salt and pepper
DIRECTIONS
1. Salt and pepper five or six 1/2" thick pork chops and brown over
medium-high heat in a few tablespoons of oil in the bottom of a large
6-8 quart pot.
2. When both sides of the chops are browned, remove the chops, throw in
2 cups diced onions and 1/4 cup of water.
3. Scrape the bottom of the pot to scrape up the browned bits.
4. The onions need to be caramelized to an almost mahogany color.
5. This is done by alternately browning the onions and then throwing in
a small amount of water and scraping up the browned bits from the
bottom of the pan.
6. This can take awhile, 30 to 40 minutes is about right.
7. Caramelizing the onions is the most important step to getting this
dish to turn out right.
8. When the onions have been caramelized, add 5-6 cloves of finely
minced garlic, 1/2 tsp black pepper, 1 1/2 tsp salt and 1/4 cup dried
parsley to the onions, mix thoroughly and cook for a minute until you
can smell the garlic cooking, immediately add 1/2 cup tomato sauce and
1/2 cup water.
9. Adding enough garlic is the second most important step, so don't be
shy about adding the 5-6 cloves.
10. Put 1 1/2 heads of coarsely sliced cabbage into the pot, don't
stir, place the browned pork chops on top of the cabbage, turn the
burner down to a little below medium and cover the pot.
11. Allow the cabbage and pork chops to smother for about 20 minutes,
open the lid, stir the cabbage and pork chops and add the remaining 1/2
head of cabbage.
12. There should be a rapidly bubbling 1 to 2 inches of juice on the
bottom of the pot.
13. You don't want to burn the cabbage, so add more water if necessary,
replace the lid and smother the pork chops and cabbage for another
15-20 minutes.
14. Stir the cabbage and pork chops, cover and smother for another
10-15 minutes.
15. Taste the cabbage and salt and pepper to taste. The first cabbage
put in the pot should not be mush but should be pretty wilted.
16. The second cabbage should be cooked through but the spines of the
cabbage leaves should still have some texture to them.
17. The cabbage will continue to cook after you turn off the heat so
err on the side of under cooking the cabbage.
18. Serve the cabbage and cabbage juice over steamed rice and serve the
pork chops on the side.
19. It should be a little spicy from the pepper.
BAKED ROUND STEAK IN
BARBEQUE SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon white sugar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Brown steak strips on all
sides. With a slotted spoon, transfer steak strips to a baking dish.
Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and
ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3
minutes. Pour sauce over steak strips.
Cover baking dish, and bake in a preheated oven for 1 hour. Uncover,
and bake for 30 minutes more.
LUSCIOUS LEMON FRUIT
DIP
~Shared by Marilyn,
Canton, OH
2 cups sugar
2/3 cup cornstarch
1 cup cold water
4 eggs, beaten
2/3 cup lemon juice
2 tsp. vanilla extract
2 cups heavy whipping cream whipped
assorted fresh fruit
In a large heavy saucepan combine sugar and cornstarch. Gradually whisk
in water until smooth. Cook and stir over medium high heat until
thickened and bubbly. Reduce heat, cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot mixture into eggs; return
all to the pan, stirring constantly. Bring to a gentle boil; cook and
stir 2 minutes longer . Remove from the heat. Gently stir in lemon
juice and vanilla. Transfer to a bowl. Cool to room temperature without
stirring. Cover surface of mixture with waxed paper; refrigerate until
cooled. Fold in whipped cream. Serve with assorted fresh fruit.
QUICK TURKEY STIR-FRY
~Shared by Treva, NC
Prep: 15 minutes
Cook: 10 minutes
Serves: 4
Here's a tasty use for leftover turkey... this quick and easy stir-fry
is seasoned with ginger and soy sauce, and on the table in a snap!
1 tablespoon vegetable oil
3 medium carrots, sliced (about 1 & 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onions, sliced (about 1/4 cup)
1 & 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the
carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook
until the mixture is hot and bubbling. Serve the turkey mixture
over the rice.
Source: Campbell's
CANDY CRUNCH
~Shared by Barb C.,
Chula Vista, CA
4 cups, (half of a 15 oz. Bag) pretzel sticks or pretzel twists
1 ( 14 oz.) can sweetened condensed milk, not evaporated
2 (10 to 12 oz.) bag of white baking pieces(chips)
1 cup dried fruit, raisins, cranberries,etc.
Line 15 x 10 inch baking pan with foil. Place pretzels in large bowl.
In large saucepan, over medium-low heat, heat sweetened condensed milk,
until warm, about 5 minutes. Remove from heat and immediately stir in
white baking pieces until melted. Pour over pretzels, stirring to coat.
Immediately spread mixture into prepared pan. Sprinkle with dried
fruit, press down lightly with back of spoon. Chill 1 to 2 hours or
until set. Break into chunks. Store loosely covered at room
temperature. Makes about 1 3/4 pounds
SANTA'S BUTTERSCOTCH
MELTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 1 batch
as needed melted butter or oil for greasing pans
3 tablespoons butter
2 tablespoons soft brown sugar
3/4 cup self-raising flour
1/4 cup custard powder
1 teaspoon water
1 packet chocolate bits
Preheat oven to 350 degrees. Brush the biscuit trays (32x28cm) with
melted butter or oil. With electric mixer, beat butter and sugar in the
mixing bowl until it is light and creamy. Put in sifted flour and
custard powder, stir with wooden spoon, then add water. Stir until it
is all mixed well together. Take one teaspoon of mixture and gently
roll into a ball - place on biscuit tray - repeat with the remaining
mixture. Flatten each ball slightly with a fork. Bake for 15 minutes or
until the biscuits are golden brown. Let them cool on trays. To
decorate the biscuits, melt a pocket of chocolate bits in a bowl in the
microwave and dip half of each biscuit into the chocolate. Place in
frig for 10 minutes so chocolate will set.
Note from
publisher: The 'chocolate
bits' sound like chocolate chips to me and I would assume a small bag,
so...don't write me to ask, ok?
HONEY MUSTARD
~Shared by Johnny,
LA
1/2 cup yellow mustard
1/3 cup light corn syrup
1/3 cup honey
1/3 cup mayonnaise
Blend all ingredients together until completely smooth and free from
lumps.
SPAGHETTI SQUASH
SUPREME
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 medium spaghetti squash (4 lb)
1 (14 oz) can diced tomatoes undrained
2 T. prepared pesto
1/2 t. garlic powder
1/2 t. Italian seasoning
1/4 C. dry bread crumbs
1/4 C. shredded Parmesan cheese
1 lb. boneless skinless chicken breasts cut into 1/2" cubes
1 T. plus 1 t. olive oil, divided
1/2 lb. sliced fresh mushrooms
1 medium onion chopped
1 garlic clove minced
1/2 C. chicken broth
1/3 C. shredded Cheddar cheese
Cut squash in half lengthwise, discard seeds. Place squash cut
side down on a microwave safe plate. Microwave uncovered on high
for 14-16 minutes or until tender.
Meanwhile in a blender, combine the tomatoes, pesto, garlic powder and
Italian seasoning. Cover and process until blended, set aside in
a small bowl, combine bread crumbs and Parmesan cheese, set aside.
In a large skillet, cook chicken in 1 T. oil until no longer pink;
remove and keep warm. In the same skillet, saute the mushrooms,
onion and garlic in remaining oil until tender. Stir in the
broth, chicken and reserved tomato mixture. Bring to a
boil. Reduce heat; simmer, uncovered for 5 minutes.
When squash is cool enough to handle, use a fork to separate
strands. In a large ovenproof skillet, layer half the squash ,
chicken mixture and reserved crumb mixture. Repeat layers.
Bake uncovered at 350 for 15 minutes or until heated through.
Sprinkle with Cheddar cheese. Broil 3-4" from the heat for 5-6
minutes or until cheese is melted and golden brown.
SWEET POTATO BREAD
& PINEAPPLE
BUTTER
~Shared by Marilyn,
Canton, OH
Oh........ this is so yummy especially with the pineapple butter! It is
sure to be a hit at any coffee hour.
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
Pineapple Butter:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
In a large bowl, combine the first seven ingredients. In a small bowl,
combine eggs, potatoes, oil and water. Stir into dry ingredients just
until moistened. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at
350° for 50-60 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before removing from pan to a wire
rack. In a small bowl, combine butter and pineapple. Serve with bread.
Yield: 1 loaf (16 slices) and 1 cup butter.
Source: Taste of Home Magazine, Feb/March, 2009,
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pineapple-Butter.aspx
SAVORY HERB-CRUSTED
TURKEY POT PIE
~Shared by Treva, NC
Thaw: 40 minutes
Prep: 15 minutes
Cook: 10 minutes
Bake: 25 minutes
Serves: 6
This easy-to-make comfort-food classic gets sophisticated with a flaky,
herb-scented, puff pastry crust. It's just like mom's...only better!
1 egg
1 tablespoon water
6 cups diced cooked turkey or chicken
5 cups frozen mixed vegetables or your favorite frozen vegetable blend
2 tablespoons butter
1/2 cup all-purpose flour
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed according to package directions
2 tablespoons coarsely chopped fresh herbs (parsley, thyme and/or
oregano)
Heat the oven to 400°F. Beat the egg and water in a small bowl with a
fork.
Stir the turkey and vegetables in a 3-quart shallow baking dish.
Heat the butter in a 2-quart saucepan over medium heat. Add the flour
and cook and stir for 3 minutes. Gradually stir the broth into the
saucepan. Cook and stir for 5 minutes or until the mixture boils and
thickens. Stir in the black pepper. Pour the broth mixture over the
turkey mixture.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 13x9-inch rectangle. Place the pastry over the filling.
Press the pastry to the rim to seal. Brush the pastry with the egg
mixture and sprinkle with the herbs.
Bake for 25 minutes or until the pastry is golden brown and the filling
is hot and bubbling.
Recipe Tips:
Ingredient Note: We like to keep a 32-ounce package of frozen mixed
vegetables on hand. Use 5 cups for this recipe, then save the
remainder to easily stir vegetables into soups, stews or casseroles.
Nutrition Information:
Using Swanson Chicken Stock: : Calories 574, Total Fat 23g, Saturated
Fat 11g, Cholesterol 152mg, Sodium 602mg, Total Carbohydrate 37g,
Dietary Fiber 4g, Protein 50g, Vitamin A 36%DV, Vitamin C 10%DV,
Calcium 7%DV, Iron 26%DV
Source: Campbell's Kitchen
BLACK WALNUT
CHRISTMAS CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 c Butter
4 Eggs; separated
2 c Flour; sifted
3/4 ts Salt
1 c Sugar
1 ts Vanilla
2 ts Baking powder
1/2 c Milk
1 c Black walnuts; fine chopped
Cream butter and sugar until light and fluffy. Beat in egg yolks all at
once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of
the dry ingredients. Add the remaining flour mixture and the milk in
small portions, alternately, mixing well with each addition, starting
and ending with an addition of the dry ingredients.
Mix together, the reserved flour and the nuts, and stir into the
batter, mixing just until blended. Beat the egg whites until stiff, but
not dry. Fold them into the batter. Bake in a 9"x 5" greased and
floured loaf pan, or 3 quart mold at 350 F about 50-60 minutes, or
until done. Frost with your favorite icing.
Click
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CHILI PORK CHOPS
WITH RICE AND CHEESE
~Shared by Treva, NC
Tender pork chops simmered with tomatoes and rice sprinkled with cheese
Hands On: 25 minutes
Total: 35 minutes
Makes: 6 servings (1 pork chop plus 3/4 cup rice each)
Ingredients
1 tablespoon Pure Wesson® Vegetable Oil
1-1/2 pounds boneless pork chops (6 chops = about 1-1/2 lb)
1 cup chopped onion
1 cloves garlic, minced
1 can (14.5 oz each) Hunt's® Stewed Tomatoes No Salt Added, undrained
1 can (14 oz each) reduced-sodium chicken broth
1 tablespoon Gebhardt® Chili Powder
1-1/2 cups instant rice
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
Chopped green onion or chopped fresh parsley, optional
Directions
1. Heat oil in large skillet over medium-high heat for 1 minute. Cook
pork chops 6 minutes or until golden brown, turning once. Remove from
skillet; cover to keep warm.
2. Add onion and garlic to skillet. Cook 3 minutes, or until tender.
Stir in tomatoes with their liquid, broth and chili powder; bring to a
boil. Stir in rice; reduce heat to low. Simmer, covered, 10 minutes, or
until rice is tender.
3. Arrange pork chops on top of rice mixture. Sprinkle with cheese;
cover. Simmer 5 minutes, or until cheese is melted. Top each serving
with chopped green onions or chopped fresh parsley, if desired.
Nutrition Facts: Amount per Serving:
Calories: 332 %Daily Value* Total fat 11 g 17% Saturated fat 4 g 21%
Cholesterol 70 MG 23% Sodium 269 MG 11% Carbohydrate 28 g 9% Dietary
fiber 2 g 7% Sugars 5 g 0% Protein 29 g 59% Vitamin A 5% Vitamin C 12%
Calcium 11% Iron 16%
*Percent Daily Values are based on a 2,000 calorie diet
Source: ConAgra Foods
SOFT CHOCOLATE CHIP
COOKIES
~Shared by Maggie,
TX
1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container plain low-fat yogurt
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)
1. Place oats in a shallow baking pan. Bake in a 375 degree F oven
about 10 minutes or until toasted, stirring once. Place oats in a food
processor bowl or blender container. Cover and process or blend until
ground; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Add brown sugar, baking soda, and salt;
beat until combined. Beat in the yogurt, eggs, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using
a wooden spoon, stir in the oats and any remaining flour. Stir in
chocolate pieces.
3. Drop dough by rounded teaspoons 2 inches apart on an ungreased
cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or
until bottoms are browned. Transfer to a wire rack to cool.
Makes about 60 cookies.
Nutrition Facts Per Serving:
Calories 82
Total Fat (g) 3
Saturated Fat (g) 2
Monounsaturated Fat (g) 1
Cholesterol (mg) 12
Sodium (mg) 54
Carbohydrate (g) 12
Total Sugar (g) 7
Fiber (g) 1
Protein (g) 2
Diabetic Exchanges: Starch (d.e.) 1
Source: Diabetic Living magazine
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if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CRANBERRY-RASPBERRY
GRANITA
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 cups 100% juice cranberry-raspberry juice blend
- 1-1/2 cups raspberries (fresh or previously frozen, thawed, and
drained)
- 1/2 cup Splenda sugar substitute
DIRECTIONS
In a blender, combine the juice and raspberries. Mix well. Pour the
mixture through a fine-mesh sieve placed over a mixing bowl. Press the
mixture gently through the sieve, as necessary, to extract as much
juice as possible. Discard the mixture in the sieve or reserve for
another use.
Add the Splenda to the strained juice mixture and stir to mix well.
Cover and freeze. Stir thoroughly with a fork about every 30 minutes,
for 6 hours or so, or until the granita is frozen in a crumbly, grainy
texture.
Nutritional Information Per Serving (1/6 of recipe): Calories: 71, Fat:
0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 18 g, Protein: 0 g
Diabetic Exchanges: 1 Fruit
Source: Diabetes
Cookbook for Dummies
TABOULI
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 cup dry bulgur wheat
- 1-1/2 cups boiling water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1/4 cup sliced green onion tops
- 2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
- 1/2 cup coarsely chopped fresh parsley
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
DIRECTIONS
In a large bowl, combine the bulgur and boiling water. Cover and let
stand 15 to 20 minutes, until the bulgur has softened and most of the
water has been absorbed. Drain in a sieve. Return the bulgur to the
bowl.
Add the lemon juice, oil, garlic, salt (if desired), and hot pepper
sauce (if desired). Stir to mix well. Stir in the onions, mint,
parsley, tomato and cucumber. Stir the vegetable mixture into the
bulgur.
Serve at once, or cover and refrigerate several hours. Stir before
serving. Leftover tabouli will keep in the refrigerator for 2 to 3
days.
Nutritional Information Per Serving (1/2 cup): Calories: 135, Fat: 5 g,
Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrate: 21 g, Dietary Fiber: 5
g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
CHINESE SESAME
NOODLES
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon peanut butter
- 2 tablespoons lite soy sauce
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 cups cooked thin spaghetti noodles
- 1/2 cup thinly sliced red pepper
- 1/2 cup thinly sliced carrots
- 1/4 cup minced scallions
- 1/4 cup bean sprouts
- Red pepper flakes
DIRECTIONS
In a small saucepan, combine the peanut butter, soy sauce, sesame oil,
garlic, and ginger. Bring the mixture to a boil, reduce the heat, and
simmer for 3 minutes.
Combine the remaining ingredients and pour the hot peanut sesame
dressing over the pasta vegetable mixture. Serve immediately, or chill
and serve cold.
Nutritional Information Per Serving (1 cup): Calories: 102, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 219 mg, Carbohydrate: 17 g, Dietary Fiber: 2
g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
CURRIED CORN &
CRAB CAKES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 5 teaspoons canola oil, divided
- 1 cup fresh corn kernels (from 2 ears) or frozen
- 1/4 cup finely chopped onion
- 1/2 teaspoon curry powder
- 1 clove garlic, minced
- 1 pound lump crabmeat, shells removed
- 1/3 cup reduced-fat mayonnaise
- 2 large egg whites
- 2 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon salt, or to taste
- 1 cup fine, dry, unseasoned breadcrumbs, divided
- Lime wedges
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add corn, onion, curry powder and garlic; cook, stirring often, until
vegetables are soft, about 5 minutes. Transfer mixture to a large bowl
and let cool completely. Stir in crabmeat.
Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a
small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs.
Using about 1/3 cup per patty, form the mixture into eight
3/4-inch-thick patties. Dredge the patties in the remaining
breadcrumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add
4 crab cakes and cook until the undersides are golden, 2 to 3 minutes.
Using a wide spatula, turn cakes over onto the prepared baking sheet.
Add the remaining 2 teaspoons oil to the skillet and repeat with the
remaining 4 crab cakes.
Bake the crab cakes until golden on the second side and heated through,
15 to 20 minutes. Serve with lime wedges.
Nutritional Information Per Serving (2 crab cakes): Calories: 343, Fat:
14 g, Cholesterol: 72 mg, Carbohydrate: 29 g, Protein: 26 g, Fiber: 2
g, Sodium: 784 mg
Diabetic Exchanges: 2 Starch, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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INDIVIDUAL BAKED EGGS
~Shared by Treva, NC
"A very easy idea with a minimum of fuss or muss for any number of
people. Individual Baked Eggs surrounded by a strip of bacon, and
topped with a square of cheese. These eggs take on a very pleasing
flavor just by baking instead of cooking them in the more conventional
manner. Great not having splatters all over, and being able to do 12 or
more eggs at one time."
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown, but still flexible. Wrap bacon slice around the
inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in
the bottom of muffin cup. Drop in egg.
3. Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of
cheese over egg, and continue cooking until cheese is melted and egg is
cooked.
Footnotes
This recipe is for 1 serving. Scale it to the number of eggs you would
like to bake.
You can cook 12 eggs in a muffin pan. If you are doing less, try to
space them out in the pan for more even cooking.
Cooking times vary in different ovens and at different altitudes;
adjust accordingly.
LOW-FAT BUTTERNUT
SQUASH SOUP
~Shared by Maggie,
TX
Rich and creamy soup that is also reasonably healthy.
Serves 2
4 1/2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cups low-fat chicken broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2/3 cup low-fat plain yogurt
Cut squash into quarters and seed; place in a plastic bag and microwave
on HIGH for approximately 5 minutes. Remove from bag, peel and chop.
Place squash, onion, broth, and spices in saucepan and bring to a boil
over medium-high heat. Reduce heat and simmer for 25 minutes or until
squash is fully cooked. Remove from heat and puree with a stick blender
until smooth. Reduce heat on stove to low and slowly stir in plain
yoghurt. Add more spices if needed. Reheat and serve.
Source: Recipezaar
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if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MARILYN'S STUFFING
This is Marilyn Monroe's recipe. So much of her life is melded into
this recipe, including her short-lived marriage to Joe DiMaggio in
1954. Could Marilyn have picked up this recipe, or at least some
cooking tips, from the DiMaggio clan in San Francisco? And Joe was
known to have one steadfast request when it came to food: No garlic. An
irreverent thing considering his Sicilian background!
Time: 2 hours
No garlic
A 10-ounce loaf sourdough bread
1/2 pound chicken or turkey livers or hearts
1/2 pound ground round or other beef
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup grated Parmesan
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a
combination
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon
dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2
teaspoon ground nutmeg)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper
1. Split the bread loaf in half and soak it in a large bowl of cold
water for 15 minutes. Wring out excess water over a colander and shred
into pieces.
2. Boil the livers or hearts for 8 minutes in salted water, then chop
until no piece is larger than a coffee bean.
3. In a skillet over medium-high heat, brown the ground beef in the
oil, stirring occasionally and breaking up the meat, so no piece is
larger than a pistachio.
4. In your largest mixing bowl, combine the sourdough, livers, ground
beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing
gently with your hands to combine. Whisk the rosemary, oregano, thyme,
bay leaves, poultry seasoning, salt and pepper together in a bowl,
scatter over the stuffing and toss again with your hands. Taste and
adjust for salt. Refrigerate, covered, until ready to use as a stuffing
or to bake separately as dressing.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8
chickens.
Source: Adapted from “Fragments:
Poems, Intimate Notes, Letters” by Marilyn Monroe (Farrar, Straus
& Giroux)
MEXICAN CORNBREAD
CASSEROLE
1 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green chilies
2 eggs, beaten
1 16 ounce can creamed corn
2/3 cup milk
1 envelope cornbread mix
4 slices American cheese
Preheat oven to 425F. Brown beef until crumbly. Drain excess fat.
Add onions and pepper.
Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until
moistened.
Pour half of cornbread batter into greased 9 inch square pan.
Top with beef, cheese slices and remaining corn.
Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.
Serves 6.
BACON QUICHE TARTS
These are really very good. I added chopped jalapeno peppers to half of
these and it added just the touch for this pepper-head.
8 Servings
Prep: 15 min.
Bake: 20 min.
Ingredients
2 packages (3 ounces each) cream cheese, softened
5 teaspoons milk
2 eggs
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 tube (8 ounces) refrigerated crescent rolls
5 bacon strips, cooked and crumbled
Directions
In a small bowl, beat cream cheese and milk until smooth. Add the eggs,
cheese, green pepper and onion; mix well.
Separate dough into eight triangles; press onto the bottom and up the
sides of greased muffin cups. Sprinkle half of the bacon into cups.
Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered,
at 375° for 18-22 minutes or until a knife comes out clean. Serve warm.
Nutrition Facts: 1 serving equals 258 calories, 19 g fat (9 g saturated
fat), 87 mg cholesterol, 409 mg sodium, 12 g carbohydrate, trace fiber,
8 g protein.
Source: Taste of Home
COCONUT-CHOCOLATE
BARS
1 1/2 cups butter, softened
1 cup sugar
1 tsp vanilla
2 cups flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
Heat the oven to 350 F. Grease a 13 x 9 inch baking pan. In
a large bowl, beat the butter, sugar, and the vanilla using an
electric mixer on medium speed until smooth. On low speed, beat
in the flour and cocoa until a soft dough forms. On low speed,
beat in 1 cup of the coconut. Press the mixture into the prepared
baking pan. Bake for about 25 minutes or until the center is
set. Drizzle the caramel over the baked layer. Sprinkle
with the remaining 1 cup of coconut. In a resealable
freezer plastic bag, mix the chocolate chips and the vegetable
oil. Seal the bag. Microwave on High for 30 to 45
seconds. Squeeze the chocolate in the bag every 15 seconds until
smooth. Cut a 1/4 inch tip from the corner of the bag.
Drizzle the chocolate over the coconut. Makes 32 bars
Source: Betty Crocker
POTATO SALAD WITH
CHERVIL
2 pounds new red potatoes, quartered
2/3 cup plain yogurt
1 tbsp tarragon or dill vinegar
1/2 tsp fresh lemon juice
2 tbsp chopped fresh chervil
2 sweet pickles, chopped
Boil the potatoes for approximately 15 minutes or until tender.
Drain and cool slightly. In a large bowl, whisk together the
yogurt, vinegar, lemon juice, chervil, and the sweet pickles. Add
the potatoes. Toss gently and chill until ready to serve.
Makes 4 servings
Source: The Cooks Garden
TARRAGON CORN ON THE
COBB
4 large ears of sweet corn, husks removed
4 tarragon sprigs
1/3 cup butter, melted
4 tsp reduced-sodium soy sauce
2 tsp minced fresh tarragon - or - 1/2 tsp dried tarragon
Place each ear of corn with a tarragon sprig on a 14 inch x 12 inch
piece of heavy duty foil. Fold the foil over the corn and seal
tightly. Grill the corn, covered, over medium heat for 25-30
minutes or until tender. Turn occasionally. In a small
bowl, combine the butter, soy sauce, and minced tarragon. Open
the foil carefully to allow the steam to escape. Brush the corn
with the butter mixture.
Makes 4 servings
Source: Taste Of Home
MEDITERRANEAN CHICKEN
Try this easy, delicious recipe from Campbell's Kitchen.
Serves: 4
Prep. time: 10 minutes
Cooking time: 25 minutes
- 1 can (14 oz.) Swanson® Chicken Broth or Swanson® Natural Goodness™
Chicken Broth, (1 3/4 cups)
- 4 sun-dried tomatoes
- 4 boneless chicken breast halves
- 1/3 cup all-purpose flour
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 12 pitted Nicoise olives, halved
- 1 tbsp. capers
- 1 tsp. grated lemon peel
POUR 1/2 cup broth over tomatoes and let stand 10 min. Remove tomatoes
and cut into thin strips. Reserve broth.
SEASON chicken with coarsely ground pepper and coat with flour. Reserve
remaining flour. Heat 1 tbsp. oil in skillet. Add chicken and cook 12
min. or until browned and done. Remove from skillet and keep warm.
ADD remaining oil and garlic and cook 1 min. Stir in reserved flour,
reserved broth from tomatoes and remaining broth. Heat to a boil. Cook
and stir until mixture boils and thickens. Add tomatoes, olives, capers
and lemon rind. Heat through. Serve over chicken.
Source: Simply
Delicious Cooking with Swanson Broth
CROCK POT TERIYAKI
STEAK
2 to 2 1/2 lbs boneless chuck steak
1 tsp ground ginger
1 TBSP sugar
2 TBSP canola oil
1/2 cp soy sauce
1 clove garlic, crushed
Cut steak into 1/8 inch thick slices, combine remaining ingredients in
a small bowl. Place meat in crock pot and pour sauce over all. Cover
and cook on low for 6 to 8 hours. Serve with rice.
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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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