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A
to Z
Recipes
December
1,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
It's
December 1st. What happened to
November? It was here just a minute ago... and now it's gone! It
has been a crazy and busy time for us all, so I guess time flies when
you're busy (and not necessarily having fun). We would normally have an
issue from Patricia
in Charlevoix, MI today but she is very ill. Knowing her, I am
sure she had an issue prepared and ready to send to me when she took
ill. She is still in the hospital, seriously far from well, and could
use some
prayers. She does so much for us, so spending a few minutes with
thoughts upward for her is the least we can do. Thanks.
Trey
(my son) will be 20 years young on Saturday, December 4th. Who'd a thunk it! He has truly
become a wonderful young man. And as most anyone who has met him can
attest, he's a big teddy bear with a heart the size of Texas. Some of
you have followed him half of his life. You're like family to him.
It would be grand if you were to visit the QT Forum and
wish him a Happy Birthday!
Even if you've never posted there before, now is a perfect time. Just
click on this
link. There's no signing in, no membership, nada. Just click on the
link to post a message and - voila! You're my hero!
Our a2z family will be visiting 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 beach house (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 recent Monthly Theme
topic was Sensational
Salads which ended yesterday. Those recipes submitted will be
posted on Sunday, December 12. I will announce the newest Monthly Theme topic in our next
issue on Sunday.
Please visit the Monthly
Theme - Recipe Submissions section for the link to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Larry
J., Spring Hill, TN
Click on the word Advent
and then click each day every morning. Cool Calendar!
Advent
The first Sunday of Advent was November 28; Advent is upon us.
"The word Advent is from the Latin adventus for "coming" and is
associated with the four weeks of preparation for Christmas" for
Christians worldwide. 'Advent' has a beautiful presentation of
the meaning behind this 'time of preparation,' including an 'Advent'
calendar to help you celebrate the season and explanations about the
symbology behind the Advent Wreath, the Jesse Tree, the Manger Scene
and other Christmas traditions associated with this holy season.
Similar to the Advent Calendars of old, prior to the Internet, where
one each day opened a designated door on the calendar, this
cyber-calendar has a clickable link for each entry detailing the
significance for that particular day. 'Advent' will surely help
you celebrate the true meaning behind Christmas!
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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Twinkies and Root Beer
~Shared by Jim D.,
Wa
A little boy wanted to meet God. He knew it was a long trip to where
God lived, so he packed his suitcase with Twinkies and a six-pack of
Root Beer and he started his journey.
When he had gone about three blocks, he met an elderly man. The man was
sitting in the park just feeding some pigeons.
The boy sat down next to him and opened his suitcase. He was about to
take a drink from his root beer when he noticed that the man looked
hungry, so he offered him a Twinkie.
The man gratefully accepted it and smiled at boy. His smile was so
pleasant that the boy wanted to see it again, so he offered him a root
beer.
Again, the man smiled at him. The boy was delighted! They sat there all
afternoon eating and smiling, but they never said a word.
As it grew dark, the boy realized how tired he was and he got up to
leave, but before he had gone more than a few steps, he turned around,
ran back to the man, and gave him a hug. The man gave him his biggest
smile ever.
When the boy opened the door to his own house a short time later, his
mother was surprised by the look of joy on his face. She asked him,
"What did you do today that made you so happy?
"He replied, "I had lunch with God." But before his mother could
respond, he added, "You know what? God's got the most beautiful smile
I've ever seen!"
Meanwhile, the elderly man, also radiant with joy, returned to his
home. His son was stunned by the look of peace on his face and he
asked," Dad, what did you do today that made you so happy?"
He replied, "I ate Twinkies in the park with God." However, before his
son responded, he added," You know, he's much younger than I expected."
Too often we underestimate the power of a touch, a smile, a kind word,
a listening ear, an honest compliment, or the smallest act of caring,
all of which have the potential to turn a life around. People come into
our lives for a reason, a season, or a lifetime. Embrace all equally!
~Author unknown~
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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Casserole/Pan
Substitution Chart
~Shared by Luanne,
FL
Casserole Size---- Baking-Pan Substitute
1 1/2 quarts----- 9 x 5 x 3-inch loaf pan
2 quarts----- 8-inch square cake pan
2 1/2 quarts---- 9-inch square cake pan
3 quarts----13 x 9 x 2-inch cake pan
4 quarts---- 14 x 10 x 2-inch cake pan
Source: USDA
50 Favorite
Christmas Cookie Recipes
from Recipe Lion!
Click below to download this PDF file. Great gobs of goodies here,
folks!
99 pages of cookie recipes in a nifty e-book.
50
Favorite Christmas Cookie Recipes
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: "(To be
announced)"
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
"To be Announced".
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: "Theme
Issue Recipes".
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 ended,
and will be posted on December 12, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Theme
Issue Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Name Withheld
~Shared by Johnny,
LA
I was taking a shower when my 2-year-old son came into the bathroom and
wrapped himself in toilet paper. Although he made a mess, he looked
adorable, so I ran for my camera and took a few shots. They came out so
well that I had copies made and included one with each of our Christmas
cards.
Days later, a relative called about the picture, laughing hysterically,
and suggesting I take a closer look.
Puzzled, I stared at the photo and was shocked to discover that in
addition to my son, I had captured my reflection in the mirror -
wearing nothing but a camera!
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:
DATE SQUARES
~Shared by Mary H.,
Montreal, Canada
Filling:
1/2 pound chopped dates
1 cup water
1/2 cup brown sugar
Mix together and cook on medium heat until thick. Cool before
spreading. The filling should be prepared before mixing the other
ingredients.
Bases:
3/4 cup butter
1 cup brown sugar
1 teaspoon baking soda dissolved in 2 tablespoons hot water
1 3/4 cups rolled oats
1 1/2 cups flour
1/2 teaspoon salt
Grease and flour a 13" x 9" baking pan; set aside. Cream butter,
add sugar, flour, rolled oats, salt and soda. Divide mixture in
two and spread half of it on the bottom of the baking pan. Place
the date filling on top of this and spread the remaining half of the
mixture on the filling. Bake in a preheated, 350-degree F. oven
for 30 minutes. Cut when cool.
CREAMY SQUASH
CASSEROLE
~Shared by Johnny,
LA
1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1 reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 - 8 oz. pkg. herb stuffing mix
Cook squash in salted water for about 15 min. Drain well. Sauté onions
in butter with garlic. When golden, pour mixture into large bowl. Add
squash, soup, sour cream, pimientos, water chestnuts and carrots. Add
the stuffing and mix well. Pour into a well greased 2-quart casserole
dish and bake at 350 for 30 min. Serve 8
BAKED BRIE AND
MUSHROOM SOURDOUGH
APPETIZER
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and
mushrooms until tender. Mix in the Brie. Cook and stir until melted and
well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon
the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the
preheated oven, or until the top is lightly browned. Cool slightly, and
slice into wedges to serve.
SUPER-EASY CHICKEN
MANICOTTI
~Shared by Linda
H., Rosharon, TX
1 jar (30 oz.) spaghetti sauce {any variety}
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can (2 1/2 oz.) slice ripe olives, drained
2 cups shredded Mozzarella cheese
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking
dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked
manicotti shells, stuffing from each end of shell to fill if necessary.
Place shells on spaghetti sauce in dish. Pour remaining spaghetti
sauce evenly over shells, covering completely. Sprinkle with olives and
cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum
foil and refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil
and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to
350 degrees. Bake in covered baking dish about 1 hour, or until shells
are tender.
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to
350. Bake in covered dish about 1 1/2 hours or until shells are
tender
Source: from a Betty Crocker Cookbook
CRANBERRY MUFFINS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup oil
1 cup milk
1 1/2 cups cranberries
2 tablespoons sugar
1/4 teaspoon cinnamon
Mix the flour, sugar, baking powder and salt in a bowl.
Combine 2 lightly beaten eggs, 1/2 cup oil and 1 cup milk. Stir
into dry ingredients until just moistened.
Stir in 1-1/2 cups cranberries. Fill muffin cups.
Mix 2 tablespoons of sugar and 1/4 teaspoon cinnamon and sprinkle over
tops of muffins.
Bake 20 to 25 minutes in a 400 degree oven.
Yield: 15 muffins
CHICKEN CHOW MIEN
~Shared by Luanne,
FL
This is a good wok recipe.
Ingredients:
1/2 pound cooked egg noodles
1 1/2 cups shredded chicken
1 medium onion, sliced
2 cups sliced celery
1 1/4 cups fresh mushrooms (OK, canned if you must)
1/2 cup sliced bamboo shoots
1 cup bean sprouts OR 1 1/2 cups shredded celery cabbage
3 Tablespoons soy sauce (low sodium)
salt and pepper
4 Tablespoons canola oil
Directions:
Place oil in wok, heat to smoking point. Add chicken and onions
and salt and stir fry 3 minutes. Add celery, bean sprouts (or celery
cabbage), stir fry briefly, cover wok and cook 2 minutes, stirring
ingredients a few times. When ingredients are cooked, add pepper.
Mix in cooked (and drained) egg noodles and serve.
GARDEN VEGETABLE
LASAGNA
~Shared by Marilyn,
Canton, OH
8 uncooked lasagna noodles
1 Tbsp. olive or vegetable oil
1 garlic clove, minced
3 cups frozen broccoli cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1/2 cup shredded carrots
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1
cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce, divided
8 oz. (2 cups) shredded 6-cheese Italian cheese blend, divided
Cook lasagna noodles as directed on package. Drain; place in cold water
to cool. Meanwhile, heat oven to 350°F. Heat oil in large skillet
over medium-high heat until hot. Add garlic, broccoli, mushrooms,
carrots and bell pepper; cook 3 to 4 minutes or until vegetables are
crisp-tender, stirring frequently. Remove from heat. If
necessary, cut broccoli into smaller pieces. Beat egg in small bowl
with wire whisk. Add ricotta cheese and Italian seasoning; mix
well. Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce
in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles,
overlapping as necessary, half of ricotta mixture, half of cooked
vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup
shredded cheese. Repeat layers, starting with noodles. Bake at 350°F.
for 45 to 50 minutes or until hot and bubbly. If cheese is getting too
brown, cover baking dish loosely with foil. Let stand 15 minutes before
serving.
JINGLE BELL COOKIE
PIZZA
~Shared by Treva, NC
Red and green candies mingle with marshmallows and fudge in this yummy
cookie pizza that is dressed to impress for the holidays!
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 & 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray
with cooking spray. In pan, break up cookie dough into pieces and press
out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes
or until light golden brown.
Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3
minutes longer or until marshmallows are puffed. Drizzle hot fudge
topping over top. Cool completely, about 1 hour. Cut into wedges to
serve.
PRALINE PUMPKIN
DESSERT
~Shared by Larry
J., Spring Hill, TN
I have a friend that had this at her last book club gathering. She says
she like pumpkin pie,but this is so much better!
Eat cake instead of pumpkin pie! Made easier with a cake mix
& baked in a pan everyone has, this dessert feeds a crowd (12
servings)!
Prep time: 20 min.
Start to finish: 1 hour 45 min.
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 box yellow or spice cake mix
1 ½ cups chopped pecans or walnuts
¾ cup butter, melted (note: I use 1 to 1 ½ cup melted butter)
Heat oven to 350 (325 for dark or nonstick pans). Grease or spray
bottom & sides of 13 x 9” baking dish. In medium bowl, beat
pumpkin, milk, eggs, sugar & 4 tsp. pumpkin pie spice with a whisk
until smooth. Pour into prepared baking dish. Sprinkle dry
cake mix over pumpkin mixture. Sprinkle with nuts. Pour
melted butter evenly over top. Bake 50-60 minutes or until knife
inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve chilled or
warm with whipped cream & a light sprinkle of pumpkin pie
spice. Store covered in refrigerator.
NINFA'S CARNITAS
~Shared by Johnny,
LA
These are the best!
4 pounds pork -- up to 5
2 pounds lard
1/4 cup milk
1/4 cup orange juice
***SPICE MIX***
2 parts salt
1 part black pepper
1 part garlic powder
1 part onion powder
Use enough spice mix to lightly season pork pieces on all sides.
Melt lard in large skillet. Add seasoned pork pieces and let simmer
rapidly until just brown. Lower heat and continue to cook for 1 1/2
hour at a bare simmer. The oven works well for this. Turn pork every 20
to 30 minutes. Add milk and OJ and stir well. The milk will form
globules, but will soon attach to pork and the lard will clear. This
serves to add a fat and sugar layer to the pork that enhances the final
outer crispiness. Cook at bare simmer for another 1/2 to 1 hour. Remove
pork and place on a wire rack placed on a sheet pan and hold in a 275F
oven for 15 minutes, or until ready to serve.
To serve, either cut into pieces with a knife, or pull apart with a
fork. I like to serve it with warm corn tortillas or gorditas. Provide
shredded cabbage, shredded carrot, onion and cilantro for toppings. A
nice fresh salsa made with tomato, onion, serrano and cilantro goes
well on top. Place meat on tortilla, add toppings, fold, and eat. It
also makes great burritos, with or without refried beans.
It calls for simmering the pork in a huge amount of lard. Before anyone
gets grossed out, let me assure you that the pork doesn't absorb the
lard. In fact, the slow cooking allows most of the pork fat to cook
out. What's left is very good. The outside is brown and crisp, and the
inside is tender and moist.
I usually use boneless country-style ribs since they're always at
Costco at a good price. Pork shoulder, cut into four or five pieces
would work well. Loin will be too dry.
To reheat, place on a wire rack in a 300F oven until heated through.
Much better than nuking.
INCREDIBLY DELICIOUS
ITALIAN CREAM CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch
round cake pans. In a small bowl, dissolve the baking soda in the
buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white
sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1
teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until
just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup
butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light
and fluffy. Mix in a small amount of cream to attain the desired
consistency. Stir in chopped nuts and remaining flaked coconut. Spread
between layers and on top and sides of cooled cake.
BRIAMI
(Greek Oven-Roasted Vegetables)
~Shared by Linda
H., Rosharon, TX
A traditional Greek vegetarian dish. Delicious and easy. Olive oil adds
a great flavour element to the dish, and also adds extra calories as
Briami is considered a 'main dish' in Greece. If you choose to serve it
as a side, you can cut back some on the olive oil. The servings
specified are considering it as a vegetarian main dish.
SERVES 4 -5
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch
thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large
wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (Use 'kefalograviera or
'myzithra' or, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional) (parsley could be substituted)
salt and pepper
Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top
and add herbs. Season generously. Put your clean hands in the pan
and give all the veggies a toss so herbs, and oil and salt and pepper
go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably
during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to
allow veggies on bottom to come up and brown nicely too.
This is delicious with good crusty bread (lovely juices) and feta
cheese on the side.
Will probably serve 6 hungry people, or maybe not. We go through it
fast. It's even better the next day.
Source: 2009 Recipezaar
CORNFLAKE CHRISTMAS
WREATHS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 16 wreaths or 1-2 large wreaths
1/2 cup margarine
1 package (10 oz) regular marshmallows
1 teaspoon green food coloring
6 cups Corn Flakes cereal
red cinnamon candies
vegetable cooking spray
In a large saucepan, melt margarine over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Stir in food coloring.
Add corn flakes cereal. Stir until well coated. Using 1/4 cup dry
measure coated with cooking spray, evenly portion warm cereal mixture.
Using buttered fingers, quickly shape into individual wreaths. Dot with
cinnamon candies.
PRETZEL-TOPPED SWEET
POTATOES
~Shared by Marilyn,
Canton, OH
2 cups chopped pretzel rods
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter melted - divided
1 can (2 1/2 lbs.) sweet potatoes - drained
1 can (5 oz.) evaporated milk
1/2 cup sugar
1 tsp. vanilla extract
In large bowl, combine pretzels, pecans, cranberries, brown sugar, and
1/2 cup butter; set aside.
In large bowl, beat sweet potatoes until smooth.
Add milk, sugar, vanilla, and remaining butter. Beat until well
blended.
Spoon into greased 2 qt. baking dish. Sprinkle with pretzel
mixture.
Bake uncovered at 350 for 25-30 min. or until edges are bubbly.
CHOCOLATE PEPPERMINT
SCONES
~Shared by Treva, NC
12 Servings
Prep: 25 min.
Bake: 20 min.
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup cold butter
3/4 cup (6 ounces) vanilla yogurt
1/2 cup buttermilk
1 egg
1 teaspoon peppermint extract
1 cup 60% cacao bittersweet chocolate baking chips
1 tablespoon coarse sugar
2 ounces bittersweet chocolate, melted
1/4 cup crushed peppermint candies
In a large bowl, combine the first six ingredients. Cut in butter until
mixture resembles coarse crumbs. In a small bowl, whisk the yogurt,
buttermilk, egg and extract; add to crumb mixture just until moistened.
Stir in chocolate chips.
Turn onto a floured surface; knead 10 times. Divide dough in half;
transfer each portion to a greased baking sheet. Pat into a 6-in.
circle. Cut into six wedges, but do not separate. Sprinkle with sugar.
Bake at 400° for 18-20 minutes or until puffed and tops are cracked.
Remove to wire racks; cool slightly. Drizzle with melted chocolate and
sprinkle with peppermint candies. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 scone equals 328 calories, 15 g fat (9 g saturated
fat), 39 mg cholesterol, 257 mg sodium, 46 g carbohydrate, 3 g fiber, 6
g protein.
Source: Country Woman December/January 2009, p21
HERBED SHRIMP AND
FETA CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
2 large eggs
1 tsp dried basil
1 cup plain yogurt
1 tsp dried oregano
1 cup evaporated milk
4 garlic cloves minced
16 oz jar mild chunky salsa
3 ozs feta cheese crumbled
1/3 lb Swiss cheese shredded
1/2 lb angel hair pasta cooked
1/3 cup fresh parsley chopped
1/2 lb mozzarella cheese shredded
1 lb medium shrimp peeled uncooked
Method
Preheat oven to 350 degrees then coat an 8 x 12 inch baking dish with
cooking spray. In a medium bowl blend eggs, milk, yogurt, feta and
Swiss cheeses, parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish and then cover with salsa and add half
the shrimp. Spread remaining pasta over shrimp and then spread the egg
mixture over pasta. Add remaining shrimp and top with mozzarella
cheese. Bake the Herbed Shrimp and Feta Casserole for 30 minutes.
Remove from oven and let stand 20 minutes before serving.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
RED RICE WITH CHICKEN
~Shared by Johnny,
LA
This hearty, well-seasoned dish is budget friendly as well as delicious.
Makes about 6 servings
3 tablespoons olive oil
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
¾ to 1 teaspoon cayenne (to taste)
1 teaspoon salt (or to taste)
3 large red bell peppers, seeded, cut in strips
1 large onion, cut in strips
8 large garlic cloves, chopped
1 tablespoon dried oregano leaves
1 tablespoon paprika
1 ½ cups long-grain white rice
2 cups (or a little more) chicken broth
2/3 cup tomato sauce
1 ½ cups frozen small peas, thawed
Heat the oil in a large heavy pot over medium-high heat. Season the
chicken with cayenne and salt. Add the chicken, bell peppers, onion,
garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in
the paprika and rice and stir to coat. Add the chicken broth and tomato
sauce. Bring to a boil, cover, and reduce heat to medium-low.
Simmer until the chicken and rice are tender and the liquids are
absorbed, about 25 minutes. Add more broth if the mixture becomes dry
during the cooking time. Stir in the peas and add more salt and cayenne
if desired. Cook until the peas are heated through, about 3 minutes.
OLIVE ONION CHEESE
BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 C. shredded Mozzarella cheese
1 C. butter softened
1 C. mayonnaise
8 green onions thinly sliced
1 (8 oz) can mushrooms stems and pieces drained and chopped
1 (4 oz) can chopped ripe olives
1 loaf unsliced French bread
In a large bowl, combine the first 6 ingredients. Cut bread in
half lengthwise, place on a ungreased baking sheet. Spread with
cheese mixture.
Bake at 350 for 15-20 minutes or until cheese is melted. Cut each
half into 8 slices.
ARTICHOKE-SPINACH
CASSEROLE
~Shared by Linda
H., Rosharon, TX
1 (6-ounce) jar marinated artichoke hearts
2 (10-ounce) packages frozen spinach, thawed
2 (3-ounce) packages cream cheese, softened
2 Tbsp butter
4 Tbsp milk
½ C. grated Parmesan cheese
Pepper
Place artichokes in casserole. Squeeze spinach dry. Place
on top of artichokes. Beat cream cheese and butter until
smooth. Add milk. Spread over spinach. Top with a
grind of pepper and Parmesan. Cover. Refrigerate up to 24
hours. Bake at 350 degrees 40 minutes, covered the first 30
minutes, then uncovered 10 minutes.
Serves 6-8.
CHOCOLATE MINT
SNOW-TOP COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar
In bowl, combine flour, baking powder and salt; set aside. Over hot
water, melt 1 cup mint morsels, stirring until smooth. In bowl, beat
butter and sugar until creamy. Add melted morsels and vanilla. Beat in
eggs. Gradually beat in flour mixture. Stir in remaining morsels. Wrap
dough in plastic wrap; freeze until firm. Preheat oven to 350 degrees.
Shape dough into 1-inch balls; coat with confectioners sugar. Place on
ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked.
Let stand 5 minutes on cookie sheet. Cool completely.
SWEET POTATO
CASSEROLE
~Shared by Marilyn,
Canton, OH
Mash 1 large can of sweet potatoes (vacuum packed) and add:
1 cup milk
2 eggs, slightly beaten
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 stick butter
Put in 2 qt. casserole dish. Bake at 325 for 20-25 min. Add
topping and bake uncovered for additional 15 min.
TOPPING:
1 cup Rice Krispies or Special K cereal
1/2 cup chopped pecans (or walnuts)
1/2 cup brown sugar
1/2 stick butter
Mix together and crumble on top of potatoes. Bake 15 minutes (per above
instruction)
CHARLESTON BREAKFAST
CASSEROLE
~Shared by Treva, NC
(A note
from Maggie:
Wouldn't this one be great to fix during our next a2z gathering
scheduled for Nov 2011 in Charleston, SC?)
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 & 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
Salt and pepper to taste
1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Melt butter in the microwave, or in a small pan on the stove over
low heat. Spray a 9x12 inch baking dish with vegetable spray. Place
croutons in the bottom of the dish, and drizzle with melted butter.
Sprinkle with grated Cheddar cheese.
4. Crack the eggs into a bowl, whisking to break up the yolks. Add
milk, peppers, mustard, salt, and pepper, and beat until well-combined.
Pour over the croutons and cheese, and sprinkle with crumbled bacon.
5. Bake in the preheated oven for 40 minutes.
6. Remove from oven and allow to stand 10 minutes before serving.
GRITS AND GREENS
SOUFFLE
~Shared by Johnny,
LA
Serve this souffle as a side to pork or veal chops.
Makes 4 servings
1 tablespoon dry bread crumbs
1 cup water
1 cup milk
½ teaspoon salt
½ cup quick-cooking grits
2 ½ ounces sharp cheddar cheese, grated
4 tablespoons unsalted butter
¼ cup half-and-half
¼ teaspoon coarsely ground black pepper
2 cloves garlic, mashed
2 egg yolks
2 egg whites
1/3 cup fresh, chopped turnip greens; or half of a 10-ounce package of
frozen turnip greens
1 tablespoon bacon grease
Preheat the oven to 350 degrees. Butter a 1-quart souffle dish or
casserole and then sprinkle it with the bread crumbs to coat the bottom
and sides.
In a saucepan, bring the water, milk and salt to a gentle boil and stir
in the grits. Return the mixture to a boil, stirring constantly. Reduce
the heat and simmer, stirring often, until thick, 4 to 5 minutes.
Remove from the heat and add ½ cup of the cheese, the 4 tablespoons
butter, half-and-half, the pepper and garlic.
In a bowl, lightly beat the egg yolks. Stir into the grits and stir
until the cheese and butter are melted. Let cool for 10 minutes.
In ½ cup boiling, salted water, blanch the turnip greens. Remove from
the heat and drain. Squeeze dry. Mix the greens with the bacon grease
and spread on the bottom of the prepared baking dish in an even layer.
Sprinkle with the remaining cheese.
In another bowl, beat the egg whites until stiff. Gently fold the egg
whites into the grits mixture. Pour the mixture over the cheese and
smooth the top with a spatula. Bake until puffed and browned, 40 to 45
minutes. Serve immediately.
DEEP-DISH CHEESECAKE
COFFEE CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup strawberry, apricot or raspberry preserves
Preheat oven to 375 degrees F (190 degrees C).
To make the crust, in a medium bowl, combine the baking mix, 1/4 cup
sugar, melted butter and milk. Stir until a dough forms, then turn the
dough out onto a clean surface that has been dusted with some baking
mix. Knead for 30 turns. Pat the dough into the bottom and up the sides
of an ungreased 9 inch round cake pan. In the same bowl, beat together
the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over
the dough in the pan.
Bake for 30 minutes in the preheated oven, until the edges are golden
and the filling is set. Allow the coffee cake to cool for 10 minutes,
then spread the fruit preserves over the top.
BUTTERNUT SQUASH BAKE
~Shared by Linda
H., Rosharon, TX
Makes: 8 to 10 side-dish servings
1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch
cubes (about 3 cups)
2 Tbsp. olive oil
8 oz. dried extra-wide noodles
4 Tbsp. butter
6 shallots, chopped
1 Tbsp. lemon juice
1 8-oz. carton mascarpone cheese
3/4 cup grated Parmesan cheese
1/2 cup fresh Italian (flat-leaf) parsley, snipped
1 cup panko (Japanese-style) bread crumbs or soft bread crumbs
Preheat oven to 425 degrees F. In bowl toss squash in oil; place in
oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until
lightly browned and tender, stirring twice.
Meanwhile, in Dutch oven cook noodles according to package directions.
Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter.
Add shallots; cook and stir over medium heat for 3 to 5 minutes, until
shallots are tender and butter just begins to brown. Stir in lemon
juice.
Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup
of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black
pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
In small saucepan melt remaining 2 tablespoons butter; stir in bread
crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture.
Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.
Nutrition Facts
Servings Per Recipe 8 to 10 side-dish servings
Calories 413, Total Fat (g) 26, Saturated Fat (g) 13, Monounsaturated
Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg)
278, Carbohydrate (g) 37, Total Sugar (g) 3, Fiber (g) 2, Protein (g)
15, Vitamin C (DV%) 31, Calcium (DV%) 14, Iron (DV%) 12,
Percent Daily Values are based on a 2,000 calorie diet
Source: bhg.com
CHRISTMAS CRUNCH BARS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup Rice Krispies Cereal (red and green)
1 cup chocolate chips
Put 1 cup of Rice Krispies Cereal (red and green) in a bowl and set
aside. In a small bowl add 1 cup of chocolate chips and microwave until
melted. Combine Rice Krispies with melted chocolate. Shape as you wish.
Put in freezer until hardened. When ready take and enjoy!
EASY DIVINITY
~Shared by Barb C.,
Chula Vista, CA
1 small box fluffy white frosting mix
1/2 cup water
1/3 cup corn syrup
1 teaspoon vanilla
1 pound box confectioners sugar
1 cup pecan pieces
Boil water. Mix in dry frosting mix, corn syrup and vanilla in water.
Beat mixture on highest mixer speed for about 5 minutes. (When ready,
The mixture forms stiff peaks.) Gradually stir in sugar while mixing on
Low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie
Tin lined with waxed paper. Allow to sit uncovered. Once the mixture
Feels firm to touch, turn over, cover tin and allow to stand overnight.
CHRISTMAS BON BON
COOKIES
~Shared by Treva,
NC
1/2 c. butter
1/2 c. shortening
1 & 1/3 c. sugar
1 egg, well beaten
1/2 tsp. vanilla
1/2 tsp. almond extract
2 & 1/2 c. flour (scant)
1/2 tsp. soda
1/2 tsp. cream of tartar
Nuts, candied cherries, colored sugar for decorating cookies
Soften butter and shortening and cream well. Add sugar gradually and
cream until fluffy, then add egg and flavorings. Sift flour before
measuring, then sift again with soda, cream of tartar and a little
salt, if desired. Mix thoroughly and chill one hour. Form teaspoonfuls
of dough into small balls and flatten to about 1/4 inch thickness on
cookie sheet. Make a slight depression in center of each cookie, then
brush with egg white.
Decorate with a candied cherry, half pecan or walnut, almond slices or
colored sugar. Bake at 350 degrees for about 10 minutes or until
lightly browned. Cool 5 minutes, then lift from sheet.
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SHRIMP CREOLE
MACARONI
~Shared by Johnny,
LA
Preparation Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Ingredients
1 pkg. (14 oz.) KRAFT Macaroni & Cheese Dinner
1/2 cup skim milk
1/2 cup chopped green pepper
1/4 cup chopped onion
1 Tbs soft reduced calorie margarine
1 can (14-1/2 oz.) stewed tomatoes, drained, cut up
1/2 lb. cooked medium shrimp
1/2 tsp hot pepper sauce
Directions
Prepare Dinner as directed on package, omitting margarine and lowfat
milk and using 1/2 cup skim milk.
Cook and stir green pepper and onion in margarine until tender-crisp.
Add remaining ingredients; stir on medium heat until thoroughly heated.
PASTA WITH ROASTED
TOMATOES, CAPERS,
AND OLIVES
~Shared by Linda
H., Rosharon, TX
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta
Heat the olive oil in a large skillet over medium heat. Add the onion
and cook, stirring occasionally, until soft and translucent, about 5
minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes
and balsamic vinegar and cook for 2 more minutes.
Transfer this mixture to a baking dish and stir in the capers, olives,
oregano, salt and pepper. Place the dish in the oven and roast for 20
minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the
pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put
the pasta in a warm serving bowl, toss with Parmesan cheese and add the
tomato mixture.
Source: FoodFit
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BROCCOLI WITH
CREAMY LEMON SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 1/6 of recipe
INGREDIENTS
- 2/3 cup lowfat cottage cheese
- 1/4 cup evaporated skim milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/8 teaspoon ground turmeric
- White pepper
- 3 cups hot cooked broccoli florets
DIRECTIONS
In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon
juice, turmeric, and white pepper to taste and puree until the mixture
achieves a thin consistency, about 30 seconds.
Heat the sauce in a skillet, stirring occasionally, until heated
through, but do not boil. Serve the sauce over the warm broccoli.
Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat:
1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g
Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat
Source: Diabetes
Cookbook for Dummies
OVER-EASY
APPLE-RAISIN TURNOVERS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 teaspoon sugar
- 1/8 teaspoon cinnamon
- 1 medium apple, peeled or unpeeled, cored and cut into small
cubes
- 1 tablespoon dark raisins
- 8 very fresh, reduced-calorie, whole-wheat bread slices
DIRECTIONS
In a custard cup, or on a small sheet of wax paper, stir together the
sugar and cinnamon. In a 2-cup measure or similar small microwave-safe
bowl, combine the sugar-cinnamon mixture, apple, and raisins. Stir to
mix well.
Cover with wax paper and microwave on high power for 1 minute. Stir.
Re-cover and microwave on high power an additional 1 to 1-1/2 minutes
or until the apples are softened. Meanwhile, trim the crusts from the
bread slices and discard them. With a rolling pin, flatten the slices
to 1/8 inch thick.
Place a generous tablespoon of apple mixture on one side of each bread
slice, and spread it out slightly. To form turnovers, fold the bread
over the filling to make a triangle shape. Seal the edges by pressing
with fork tines.
Lightly toast the slices in the toaster oven. Or toast under the
broiler, browning lightly on one side and then the other.
Cool slightly before eating. You can make a batch of the filling, use
some of it immediately, and save the rest in the refrigerator. Then
make additional turnovers over the next 2 to 3 days.
Nutritional Information Per Serving (1 turnover): Calories: 47, Fat: 0
g, Cholesterol: 0 mg, Sodium: 75 mg, Carbohydrate: 11 g, Dietary Fiber:
2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
SPEEDY STEAK
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings Serving size: 3-4 ounces meat with 1/2 cup rice
INGREDIENTS
- 1 tablespoon canola oil
- 3 cups sliced raw vegetables (try carrots, broccoli, zucchini,
and peppers)
- 2 garlic cloves, minced
- 1-1/2 pounds boneless, skinless chicken breasts or lean sirloin
steak, cooked and sliced into strips
- 2 tablespoons lite soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon dry sherry
- 3 cups cooked rice
- 2 tablespoons toasted sesame seeds
DIRECTIONS
Heat the oil in a wok over high heat. Add the vegetables and stir-fry
for 4 minutes. Add the garlic and stir-fry for 2 more minutes.
Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce,
sugar, and sherry and add to the wok. Cover and steam for 1 minute.
Serve over hot rice and garnish with sesame seeds.
Nutritional Information Per Serving: Calories: 303, Fat: 6 g,
Cholesterol: 69 mg, Sodium: 282 mg, Carbohydrate: 33 g, Dietary Fiber:
2 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
STEAMED VEGETABLE
RIBBONS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (About 1 cup each)
INGREDIENTS
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
With a swivel vegetable peeler, shave carrots lengthwise into wide
ribbons. Repeat with zucchini, shaving long, wide strips from all sides
until you reach the seedy core. Discard the core.
Bring 2 inches of water to a boil in a large saucepan fitted with a
steamer basket. Add the carrots; cover and steam for 2 minutes. Place
the zucchini over the carrots; cover and steam until the vegetables are
just tender, 2 to 3 minutes more.
Transfer the vegetables to a large bowl. Toss with oil, lemon juice,
salt and pepper. Serve immediately.
Nutritional Information Per Serving (About 1 cup): Calories: 51, Fat: 3
g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Fiber: 2 g,
Sodium: 179 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
SESAME-CRUSTED
CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup sesame seeds
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (1-1/2 pounds
total), pounded to 1/2-inch thickness
- 2 tablespoons vegetable oil
DIRECTIONS
Place the flour in a shallow dish and the eggs in another shallow dish;
in a third shallow dish, combine the bread crumbs, sesame seeds, thyme,
garlic powder, salt, and pepper; mix well.
Dip the chicken into the flour, then the eggs, then the bread crumb
mixture, coating evenly with each.
In a large skillet, heat the oil over medium heat. Saute the chicken in
batches for 4 minutes per side, or until no pink remains.
Nutritional Information Per Serving (1 breast half): Calories: 314,
Fat: 13 g, Cholesterol: 139 mg, Sodium: 419 mg, Carbohydrate: 17 g,
Dietary Fiber: 2 g, Sugars: 1 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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PAN SAUCE WITH
STEAK
~Shared by Maggie,
TX
Makes: 2 servings (about 1/4 cup sauce)
Start to Finish: 20 minutes
If you want to impress someone special and don't mind a calorie-fat
splurge, this sauce is phenomenal!
Ingredients
5 tablespoons cold unsalted butter
2 beef steaks, such as top loin, ribeye, or tenderloin, cut about
3/4-inch thick)
1/3 cup dry red wine or apple juice
1/4 cup reduced-sodium beef broth
2 tablespoons finely chopped shallots or 1 clove garlic, minced
(I use both)
1 tablespoon whipping cream (no substitutes)
Salt
White pepper
Directions
1. Heat a large skillet (if possible do not use nonstick skillet) over
medium high heat. Add 1 tablespoon of the butter; reduce heat to
medium. Cook steaks about 3 minutes per side or until medium rare
(steaks will continue to cook as they stand). Transfer to a serving
platter; cover tightly with foil to keep warm. Drain fat from skillet.
2. Add the wine, broth, and shallots to the hot skillet. Using a wire
whisk stir and scrape the bottom of the pan to remove browned bits.
Continue to cook over medium heat until liquid is reduced to
approximately 2 tablespoons (3 to 4 minutes). Reduce heat to medium low.
3. Stir in cream, then remaining butter, 1 tablespoon at a time,
whisking until butter is melted and sauce has thickened slightly.
Season to taste with salt and white pepper; serve immediately.
Makes 2 servings (about 1/4 cup sauce).
Flavor Variations:
Stir 1 teaspoon snipped fresh thyme, tarragon or oregano with the
shallots.
Stir 1/2 teaspoon Dijon-style mustard in with the shallots.
Stir 1/2 teaspoon balsamic vinegar into the finished sauce.
Stir 1/2 teaspoon capers into the finished sauce.
Pan Sauce Variations:
Use dry white wine and reduced sodium chicken broth in place of the red
wine and beef broth; or use apple juice in place of the wine.
Nutrition Facts
Servings Per Recipe 2 servings (about 1/4 cup sauce)
Calories 654, Total Fat (g) 45, Saturated Fat (g) 25, Monounsaturated
Fat (g) 14, Polyunsaturated Fat (g) 2, Cholesterol (mg) 199, Sodium
(mg) 325, Carbohydrate (g) 3, Total Sugar (g) 1, Fiber (g) 0, Protein
(g) 53, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 4, Iron
(DV%) 25, Lean Meat (d.e.) 7, Fat (d.e.) 6
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
BRUSCHETTA-STYLE
GRILLED CHEESE
SANDWICH
~Shared by Maggie,
TX
2 slices multi-grain bread
2 - 2% milk singles
1 large tomato slice
1 tbsp sliced fresh basil
1 tsp light balsamic vinaigrette dressing
Top 1 bread slice with 2% milk singles, tomato, and basil.
Drizzle with the dressing. Cover with the remaining bread
slice. Cook in an nonstick skillet sprayed with cooking spray on
medium heat for 3 minutes on each side or until golden brown on both
sides.
Makes 1 sandwich
Source: Kraft Food and Family
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STRAWBERRY MUFFINS
1-1/4 cups flour
1 cup uncooked old-fashioned oats
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 tsp. vanilla
1 cup chopped fresh strawberries
1. Heat oven to 425. Grease 12 standard (2-1/2 inch) muffin pan cups or
line with paper baking cups.
2. Combine flour, oats, sugar, baking powder and salt in large bowl.
Combine milk, butter, egg and vanilla in small bowl until well blended;
stir into flour mixture just until moistened. Fold in strawberries.
Spoon into prepared muffin cups, filling about two-thirds full.
3. Bake 15 to 18 minutes or until lightly browned and toothpick
inserted into centers comes out clean. Remove from pan. Cool on wire
rack 10 minutes. Serve warm or cool completely.
Source: Favorite
Brand Name 100 Best Bake Sale Recipes
SHELLS WITH CORN AND
BACON
1 pound dried pasta shells (about 1 in. long)
4 ounces bacon, chopped
About 2 tablespoons butter
1/2 cup minced shallots
4 cups fresh corn kernels (I used frozen)
1 cup dry white wine
1/2 cup whipping cream
1/4 cup chopped fresh tarragon
1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to
a boil; add shells and cook, stirring occasionally, until barely tender
to bite, 8 to 10 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high
heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon,
transfer bacon to paper towels to drain.
3. Add enough butter to pan to equal about 3 tablespoons fat; when
melted, add shallots and stir until limp, 3 to 5 minutes. Add corn,
wine, and cream; boil, stirring often, for 5 minutes.
4. Drain shells and return to pan. Stir in corn mixture, bacon, and
tarragon. Pour into a wide serving bowl.
Yield: Makes 6 servings.
CALORIES 605 (34% from fat); FAT 23g (sat 11g); CHOLESTEROL 45mg;
CARBOHYDRATE 80g; SODIUM 200mg; PROTEIN 16g; FIBER 5.2g
BROCCOLI AND CHEESE
CASSEROLE
20 oz. pkg. broccoli (frozen/thawed)
1 stick margarine
1/4 lb. Velveeta, cubed
20-30 Ritz crackers, crumbled
Cook broccoli (not overdone). Then layer with cheese cubes, pats of
margarine, then cracker crumbs in a 9x9 (or 8x8) pan. Bake at 350 for
30 minutes.
PRIZE-WINNING
BURRITO BAKE
1 cup Bisquick baking mix
1/4 cup water
16 oz. can refried beans
1 lb. ground beef, cooled and drained
1 avocado, sliced, if desired
1 cup thick taco salsa
1-1/2 cups shredded cheddar cheese
1. Heat oven to 375.
2. Grease 10-inch pie plate. Mix Bisquick, water and beans. Spread in
pie plate.
3. Layer remaining ingredients on bean mixture.
4. Bake 30 minutes. Serve with sour cream if desired.
Source: Bisquick (magazine ad)
CHICKEN PUFF
CASSEROLE
1 (3-lb.) frying chicken
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
4 Tbs. fat
1 cup corn meal
2 cups boiling water
1 Tbs. butter
1-1/2 tsp. salt
1/2 cup sifted enriched flour
1 Tbs. sugar
3 tsp. baking powder
4 eggs, separated
1/2 cup milk
Cut chicken into serving size pieces. Coat with flour seasoned with 1
teaspoon salt and 1/4 teaspoon pepper. Melt fat in skillet and fry
chicken until well browned on all sides. Remove chicken to large
casserole dish. save drippings to make gravy. Slowly stir corn meal
into boiling water. Add butter and 1-1/2 teaspoons salt. Cook over low
heat, stirring frequently, until mixture thickens, about 5 minutes.
Pour into large bowl.
Mix and sift flour, sugar and baking powder. Beat egg yolks until light
and thick stir into corn meal mixture with milk. Stir in sifted dry
ingredients. Beat egg whites until stiff and gently fold into mixture.
Pour over chicken. Bake at 350 until set and lightly browned, about 1
hour.
Serves 4.
Source: Mary
Margaret McBride's Encyclopedia of Cooking, 1958.
BAKED POTATO SPEARS
3 lg Baking Potatoes
1/4 c Miracle Whip Salad Dressing
Onion Salt
Pepper
Scrub the potatoes and cut them lengthwise into thick slices, then cut
the slices into thick strips. Brush the strips with the salad dressing.
Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to
taste with the onion salt and pepper. Bake in a preheated 375 Degree F
for 50 minutes or until tender and golden brown.
BEEF AND MUSHROOM
DIJON
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
3/4 lb. boneless beef sirloin, steak, 3/4" thick
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Healthy Request® Cream of Mushroom Soup
1/4 cup water
2 tbsp. Dijon mustard
4 cups hot cooked rice, cooked without salt
SLICE beef into very thin strips.
SPRAY nonstick skillet with vegetable cooking spray and heat 1 min. Add
mushrooms and onion and cook until tender. Remove vegetables. Remove
skillet from heat.
SPRAY skillet with vegetable cooking spray. Add beef and cook until
browned and juices evaporate, stirring often.
ADD soup, water, mustard and vegetables and heat through. Serve over
rice. To make slicing easier, freeze beef 1 hr.
Source: Campbell's®
Quick and Easy Cookbook
CHOCOLATE FUDGE
COOKIES
Pre-heat over to 350F.
12 oz. pkg. chocolate chips
1 can sweetened condensed milk
1/2 stick real butter
Melt above ingredients and then combine the following:
1 c. flour
1 tsp. vanilla
1 c. chopped pecans
Add to melted ingredients and stir well (mixture will be thick). Drop
by teaspoonful onto lightly greased cookie sheets (they do not need to
be placed far apart, as they will only spread out a little). Bake at
350F for 7-8 minutes.
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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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