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A
to Z
Recipes
December
5,
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. Many
thanks to those who sent my son birthday wishes yesterday. He loved the
attention and feels lucky to have more aunts and uncles in this a2z
family than any of his friends! Trey was a
real trooper yesterday as he worked, and his co-workers made him feel
very special on his birthday.
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, and submitting
your deposit of $100 per person. 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 current Monthly Theme
topic is Favorite
Comfort Food, which was suggested by Donna R.
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. If at all
possible, we will share our last theme recipes from our Sensational Salads
theme next Sunday (12th).
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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Be a Kid Again !!
~Shared by Mary H.,
Montreal, Canada
Give yourself a gold star for everything you do today.
Grow a milk mustache.
Open a pack of cupcakes and give one to a friend even though you
wanted both of them for yourself.
Have a staring contest with your cat.
Kiss a frog just in case.
Make a face the next time somebody tells you "no."
Ask "Why?" a lot.
Believe in fairy tales.
Have someone read you a story.
Wear your favorite shirt with your favorite pants even if they don't
match.
Do a cartwheel.
Hide your vegetables under your napkin.
Make a "slurpy" sound with your straw when you get to the bottom of a
milkshake.
Sit really still for as long as the dog (or cat) is asleep in your lap.
Find some pretty stones and save them.
Stick your head out the car window and moo if you see a cow.
Walk barefoot in wet grass.
Giggle at nude statues in a museum.
Make cool screeching noises every time you turn.
Count the colors in a rainbow.
Fuss a little, then take a nap.
Take a running jump over a big puddle.
Giggle a lot for no real reason.
Do that
tap -someone -on- the- shoulder- while- you- stand- on- their-
opposite- side- and- they- turn- around- and- no- one's- there thing.
Enjoy your all-time favorite candy-bar. (Forget you've heard of
calories!)
Throw something and when it lands make a cool exploding bomb noise.
Squish some mud between your toes.
Buy yourself a helium balloon.
Put an orange slice in your mouth, peel side out, and smile at people.
Be a kid again...
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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USEFUL INFO ON HOUSEHOLD PRODUCTS
~Shared by
Elizabeth P., Tupelo, OK
1. Budweiser beer conditions the hair
2. Pam cooking spray will dry finger nail polish
3. Cool whip will condition your hair in 15 minutes
4. Mayonnaise will KILL LICE, it will also condition
your hair
5. Elmer's Glue - paint on your face, allow it to
dry, peel off and see the dead skin and blackheads if any
6. Shiny Hair - use brewed Lipton Tea
7. Sunburn - empty a large jar of Nestea into your
bath water
8. Minor burn - Colgate or Crest toothpaste
9. Burn your tongue? Put sugar on it!
10. Arthritis? WD-40 Spray and rub in, kill insect
stings too
11 Bee stings - meat tenderizer
12. Chigger bite - Preparation H
13. Puffy eyes - Preparation H
14. Paper cut - crazy glue or chap stick (glue is used instead of
sutures at most hospitals)
15. Stinky feet - Jello !
16. Athletes feet - cornstarch
17. Fungus on toenails or fingernails - Vicks vapor rub
18. Kool aid to clean dishwasher pipes. Just put in the detergent
section and run a cycle, it will also clean a toilet. (Wow, and we
drink this stuff)
19. Kool Aid can be used as a dye in paint also Kool Aid in
Dannon plain yogurt as a finger paint! , your kids will love it and it
won't hurt them if they eat it!
20. Peanut butter - will get scratches out of CD's! Wipe
off with a coffee filter paper
21. Sticking bicycle chain - Pam no-stick cooking spray
22. Pam will also remove paint, and grease from your hands!
Keep a can in your garage for your hubby
23. Peanut butter will remove ink from the face of dolls
24. When the doll clothes are hard to put on, sprinkle with corn
starch and watch them slide on
25. Heavy dandruff - pour on the vinegar !
26. Body paint - Crisco mixed with food coloring. Heat the
Crisco in the microwave, pour in to an empty film container and mix
with the food color of your choice!
27 Tie Dye T-shirt - mix a solution of Kool Aid in a
container, tie a rubber band around a section of the T-shirt and soak
28. Preserving a newspaper clipping - large bottle of club soda
and cup of milk of magnesia , soak for 20 min. and let dry, will last
for many years!
29. A Slinky will hold toast and CD's!
30. To keep goggles and glasses from fogging, coat with Colgate
toothpaste
31. Wine stains, pour on the Morton salt and watch it absorb into
the salt.
32. To remove wax - Take a paper towel and iron it over the wax
stain, it will absorb into the towel.
33. Remove labels off glassware etc. rub with Peanut butter !
34. Baked on food - fill container with water, get a Bounce paper
softener and the static from the Bounce towel will cause
the baked on food to adhere to it. Soak overnight. Also;
you can use 2 Efferdent tablets, soak overnight!
35. Crayon on the wall - Colgate toothpaste and brush it!
36. Dirty grout - Listerine
37. Stains on clothes - Colgate
38. Grass stains - Karo Syrup
39. Grease Stains - Coca Cola , it will also remove grease stains
from the driveway overnight. We know it will take corrosion from
car batteries!
40. Fleas in your carpet? 20 Mule Team Borax - sprinkle and
let stand for 24 hours. Maybe this will work if you get them back
again.
41. To keep FRESH FLOWERS longer Add a little Clorox , or 2
Bayer aspirin, or just use 7-up instead of water.
42. When you go to buy bread in the grocery store, have you ever
wondered which is the freshest, so you "squeeze" for freshness or
softness? Did you know that bread is delivered fresh to the
stores five days a week? Monday, Tuesday, Thursday, Friday and
Saturday. Each day has a different color twist tie. They
are: Monday = Blue, Tuesday = Green, Thursday = Red, Friday =
White and Saturday = Yellow . So if today was Thursday, you would
want red twist tie; not white which is Fridays (almost a week
old)! The colors go alphabetically by color Blue - Green - Red -
White - Yellow , Monday through Saturday. Very easy to remember.
I thought this was interesting. I looked in the grocery store and
the bread wrappers DO have different twist tie! s, and even the ones
with the plastic clips have different colors. You learn something
new everyday! Enjoy fresh bread when you buy bread with the right
color on the day you are shopping.
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: "Favorite Comfort
Food"
This month's theme
topic is "Favorite Comfort Food"
and was suggested by Donna R.
Merriam-Webster Dictionary -
Definition of Comfort Food:
"food prepared in a traditional style"
There are many types of foods that
fall into this category as well all have our own thoughts on the
subject. But most people consider home-cooked (or family-style
restaurant) foods that, when consumed, give the diner a sense of
well-being and security. There are some folks for whom potato chips do
the trick. But... we're looking for homey goodness, maybe foods with
gooey cheese, or something warm and sweet, or bathed in creamy sauces.
Most popular is food that reminds you of childhood, when you were safe
and sound and an older family member cooked meals for you. Let's share!
We're open for anything here, folks, but keep the comfort in mind when
submitting. Thanks! 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
"Favorite Comfort Food".
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: "Favorite
Comfort Food".
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 "Favorite Comfort
Food" has a deadline of
December 31, 2010,
and will be posted on January 9, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Favorite
Comfort Food". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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"Rubbish! No cat
could eat a 25-lb
turkey!"
Christmas Cookie
Recipe by JOSE CUERVO
~Shared by Marilyn,
Canton, OH
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
4 large eggs
1 cup nuts
2 cups dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the
highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy
bowl. Add one teaspoon of sugar, beat again.
At this point it's best to make sure the Cuervo is still ok, try
another cup...just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and
chuck in the cup of dried fruit.
Pick the friggin fruit off floor...Mix on the turner.
If the dried fruit gets stuck in the beaterers just pry it lloose with
a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next sift two cups of salt, or something. Who giveshz a sheet. Check
the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to
beat off the turner.
Finally, throw the bowl out, finish the Jose Cuervo and make sure to
put the stove in the dishwasher.
Cherry Mistmas Every1...
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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SPECIAL REQUEST
In the a2z QT
forum, Shirley
in WA State had a request: "I
had a great dessert in Vegas and would love to see if any of you have
made it. It was coconut and macadamian nuts in a filling almost like a
pecan pie contains. It was on a cookie crust.. It was yummy."
These may not be the exact recipe, Shirley, but they definitely will
soothe that craving for the flavor combination you loved.
Coconut Maple
Macadamia Bars
These delicious, chewy bars are made with a simple butter shortbread
crust and an easy maple coconut topping.
Ingredients:
1 2/3 cups all-purpose flour
1/2 cup brown sugar, packed
10 tablespoons softened butter
Topping:
1 1/3 cups flaked coconut, unsweetened or sweetened
1/2 cup macadamia nuts
pinch salt
3/4 cup maple syrup
Preparation:
Grease and flour a 9-inch square baking pan. Heat oven to 350°.
In a mixing bowl, combine the flour, brown sugar, and butter. Stir
until well blended. Mixture will be crumbly. Press the mixture into the
prepared baking pan. Bake for 15 to 18 minutes, until lightly browned
around the edges. While the shortbread crust is baking, combine the
coconut, nuts, salt, and syrup in a saucepan over medium heat. Cook,
stirring, until the coconut has absorbed most of the syrup. Spread over
the warm crust, return to the oven, and bake for 10 minutes longer,
until coconut is nicely browned.
Cool slightly; cut into squares while still warm.
Makes about 32 small bars.
Coconut Macadamia
Squares
These Hawaiian style bar cookies have a coffee flavored base and a
pecan-pie-like topping made with eggs, brown sugar, coconut, and
macadamia nuts.
Ingredients:
1 cup butter
2 cups packed brown sugar
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups flaked coconut
2 cups chopped and toasted macadamia nuts
Instructions:
Preheat oven to 325 degrees. Grease a 9 X 13 inch baking pan and set it
aside.
BASE LAYER: In a large mixing bowl, beat butter, 1 cup brown sugar,
instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt
until light and fluffy. Stir in flour 1/2 cup at a time, blending well
after each addition. Spread evenly in prepared pan. Bake 20 minutes.
Cool in pan on rack 15 minutes.
TOPPING LAYER: In a large bowl, beat eggs and vanilla with remaining 1
cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in
coconut and macadamias.
ASSEMBLY: Spread the toping evenly over the cooled baked layer. Bake 40
to 50 minutes, or until golden brown and firm to the touch. Use a knife
to loosen cookies around edges while warm. Cool completely in pan on
rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way
and 8 strips the other way.
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:
PECAN SWIRLS
~Shared by Barb C.,
Chula Vista, CA
42 Servings
Prep: 25 min. + chilling
Bake: 10 min. + cooling
Ingredients
2 cups butter, softened
2 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 cups finely chopped pecans
1-1/3 cups sugar
Directions
In a large bowl, cream butter and cream cheese until light and fluffy.
Beat in vanilla. Combine flour and salt; gradually add to creamed
mixture and mix well. Divide into three portions. Wrap each in plastic
wrap; refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll each portion into a 16-in. X 9-in.
rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2
in. Of edges. Roll up each rectangle tightly jelly-roll style,
Starting with a long side. Wrap in plastic wrap; refrigerate for 2
hours.
Unwrap and cut into 3/8-in. Slices. Place 2-in. Apart on lightly
greased baking sheets. Bake at 400° for 12-14 minutes or until lightly
browned. Remove to wire racks to cool.
Yield: 7 dozen.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
STUFFED PASTA SHELLS
ALFREDO
~Shared by Linda
H., Rosharon, TX
15 oz. chopped spinach, cooked & well-drained
1/4 medium onion, chopped
1/2 C. grated Swiss cheese
1/2 t. seasoned salt
1/8 t. cayenne pepper
4 eggs
1/2 C. heavy cream
1 t. olive oil
24 jumbo pasta shells
6 T. unsalted butter
1 & 1/2 C. heavy cream
1 C. Parmesan cheese
1/2 t. nutmeg
In a food processor, add the chopped spinach, chopped onion, Swiss
cheese, seasoned salt, cayenne pepper and eggs, processing until
smooth. Add the heavy cream (1/2 C.). Remove to a 9 by 5 inch bread pan
and bake in a 350 degree oven in a water bath for 45 minutes to 1 hour,
uncovered. Remove from oven and chill.
In a heavy pot, put 6 cups water with the olive oil and bring to a
boil. Drop in the pasta shells and cook for about 12 to 15 minutes.
Remove with a slotted spoon and cool.
In a heavy pot, melt 6 T. of butter until it foams up. Add the heavy
cream and heat until it foams up. Remove from heat and add the Parmesan
cheese and nutmeg, stirring constantly.
Take the cooked pasta shells and stuff with the cooled spinach mixture.
Put in pan side by side. When you have finished all of them, ladle the
sauce over them and cover with foil. Bake in a 300 degree oven for
about 15 minutes.
Source: http://www.helenginger.com/bunko_pg.htm
CRUNCHY SCOTCHIE
FUDGE
~Shared by Marilyn,
Canton, OH
6 ounces Nestle's butterscotch flavored morsels
1 pkg (6 oz) semi-sweet real chocolate morsels
1/2 cup sifted confectioner's sugar
2 Tbsp. butter
1/2 cup peanut butter
4 cups Rice Krispies cereal
1 Tbsp. water
In large pan, melt butterscotch morsels and peanut butter over low
heat; stir constantly till smooth. Press half the mixture into buttered
8x8x2" pan. Chill. Set remaining mixture aside. In double
boiler, melt semi-sweet chocolate morsels, sugar, butter and water;
stir constantly till smooth. Spread over chilled mixture. Spread
remaining cereal mixture evenly over top. Press in gently. Chill
till firm (about 1 hour).
Yield - Makes 25 squares (about 1.5x1.5" square).
SKILLET PORK AND
CABBAGE
~Shared by Luanne,
FL
3 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sugar or sugar substitute
8 to 12 ounces (about 1-1/2 cups) boneless pork, cut in small cubes
1 cup chopped onion
3 tablespoons vegetable oil
4 cups shredded cabbage hot cooked rice
In a small bowl or measuring cup, stir together soy sauce, ginger, and
sugar; set aside. Sauté pork and onions in hot oil until onions are
tender and pork is no longer pink, about 10 to 15 minutes. Stir in
cabbage and soy sauce mixture. Stir over medium heat until cabbage is
tender and flavors are well blended, 12 to 15 minutes. Serve over hot
cooked rice.
Serves 6.
PUMPKIN STREUSEL PIE
~Shared by Treva, NC
A delicious pumpkin pie recipe with a brown sugar-pecan streusel
topping.
Cook Time: 1 hour; Total Time: 1 hour
1 unbaked pastry shell, 9-inch
1 can (16 ounces) pumpkin, or 2 cups puree
1 can (14 ounces) sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Pecan Streusel Topping:
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/4 cup firm butter
1/4 cup chopped pecans
Heat oven to 400°.
In a large mixing bowl, combine pumpkin, sweetened condensed milk,
eggs, spices, and salt; blend well.
Streusel topping: Combine brown sugar and flour; cut in the butter
until crumbly. Stir in chopped pecans. Set aside.
Pour pumpkin mixture into the unbaked pastry shell. Bake for 15
minutes.
Reduce oven temperature to 350°. Bake for 25 minutes longer. Sprinkle
streusel topping over pie. Continue baking at 350° for about 15 to 20
minutes longer, or until golden brown and the filling is set.
CHICKEN WITH
MACADAMIA NUTS
~Shared by Jim D.,
WA
Active Time: 20 Minutes
Total Time: 20 Minutes
Makes 4 servings
INGREDIENTS
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
1 egg white
4 quarts salted water
2 cups peeled carrots, cut on the diagonal into 1/2-inch pieces
2 cups trimmed peeled asparagus, cut on the diagonal into 1/2-inch dice
1/3 cup vegetable oil
1 tablespoon minced garlic
4 scallions, white and green parts, thinly sliced
1 cup chopped macadamia nuts
3 tablespoons hoisin sauce
4 teaspoons cornstarch mixed with 3 tablespoons water
Salt to taste
DIRECTIONS
In a bowl, marinate the chicken in the egg white while you parboil the
vegetables.
In a pot, bring the water to a boil and add the carrots. Cover and
bring the water back to boil and cook for a minute. Add the asparagus
and boil for another minute. Drain the vegetables, cool them in cold
water, and set aside.
In a wok or large skillet, heat the vegetable oil. When very hot, add
the chicken and stir-fry over high heat for 1 minute, or until the
chicken is opaque. Add the garlic, carrots, and asparagus and continue
to stir-fry for 1 minute more to heat the vegetables through and finish
cooking the chicken.
Add scallions, macadamia nuts, and hoisin sauce and stir-fry for 30
seconds. Add the dissolved cornstarch and simmer for 30 seconds. Season
with salt.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 642 Fat. Total: 46g Carbohydrates, Total: 29g
Cholesterol: 66mg Sodium: 314mg Protein: 34g
Fiber: 8g % Cal. from Fat: 64% Fat, Saturated: 0g
Source: Burt Wolf's Origins, Hong Kong
CASHEW CRUNCH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups (11.5 oz. pkg.) Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan;
butter foil. Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large
heavy skillet; cook over low heat, stirring constantly, until butter is
melted and sugar is dissolved. Increase heat to medium; cook, stirring
constantly, until mixture begins to cling together and turns golden
brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool until
chocolate is firm. Remove from pan; peel off foil. Break into pieces.
Store tightly covered in cool, dry place. About 1/2 pounds candy.
GARLIC-AND-SPICE-RUBBED
PORK LOIN ROAST
~Shared by Johnny,
LA
ACTIVE: 20 MIN
TOTAL TIME: 2 HRS 15 MIN
SERVINGS: 10
Ingredients
6 large garlic cloves, coarsely chopped
2 tablespoons coarsely chopped rosemary
1 tablespoon whole fennel seeds
1 teaspoon ground fennel
2 teaspoons crushed red pepper
2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat
trimmed to 1/4 inch, rib bones frenched (see Note)
Salt
Directions
Preheat the oven to 400°. In a mini processor, combine the garlic,
rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper
and olive oil and process to a paste. Set the pork roast on a large
rimmed baking sheet and cut shallow score marks all over the fat.
Spread 1 tablespoon of the garlic paste on the underside of the roast;
spread the remaining paste all over the scored fat and meaty parts of
the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to
325° and roast the pork for about 35 minutes longer, or until an
instant-read thermometer inserted into the thickest part of the meat
registers 150°. Transfer the roast to a carving board and let rest for
15 minutes. Carve the roast into chops and serve at once.
Make Ahead
The uncooked herb-rubbed pork roast can be covered and refrigerated
overnight. Bring to room temperature before roasting.
TOAD-IN-THE-HOLE BAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
8 slices bread
1 Tbsp. margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread
slices, using 1-1/2-inch cookie cutter or rim of drinking glass.
Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides
down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with
cut-out bread slices to make four sandwiches. Break 1 egg into each
hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.
LEMON LOAF
~Shared by Mary H.,
Montreal, Canada
1/2 cup shortening
1 cup sugar
2 eggs grated rind of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
Glaze:
juice of half a lemon (or a whole lemon, if you wish)
1/4 cup sugar
Cream shortening, beat in sugar gradually. Add eggs, beating
well; stir in rind. Mix flour, salt and baking powder together in
a separate bowl. Blend in dry ingredients to shortening mixture
alternately with milk, mixing well. Bake in a greased and
floured, 8 1/2" x 4 1/2" x 2 1/2" or 9" loaf pan at 350 degrees F for
50 to 60 minutes. Test with a toothpick after 50 minutes.
While loaf is baking, make glaze in a small bowl, mixing together the
lemon juice and sugar. As soon as loaf is removed from oven, make
several holes in it with a toothpick. Spread glaze over the top
and let cool for 10 - 15 minutes. Loosen sides of loaf, remove
loaf to a cooling rack and cool completely before slicing. The
loaf slices better if you wait until the next day.
BUTTERNUT SQUASH
RISOTTO
~Shared by Linda
H., Rosharon, TX
Servings: 4-6 big servings
6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but
arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Heat broth in a med pot and keep warm over low heat. Melt 4 Tbsp of
butter in a large saucepan; add onion and butternut squash. Cook over
medium heat until onion is translucent, about 5 minutes.
Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook,
stirring constantly until wine has been absorbed by the rice or
evaporated. Add a few ladles of broth, just enough to barely cover
rice. Cook, stirring continuously, over medium heat until broth has
been absorbed. Continue cooking and stirring rice, adding a ladle or so
of broth at a time, cook and stir until all of the broth is absorbed,
and until the rice is tender, but still firm to the bite, about 15 to
20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter,
1/3 cup Parmesan, and chives. At this point the rice should have a
creamy consistency. Add salt to taste. Serve with remaining grated
Parmesan.
Source: CookEatShare
GREEN MAYONNAISE
~Shared by Marilyn,
Canton, OH
1 egg
2 Tbsp. lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup peanut oil
1/4 cup chopped parsley
Combine egg, lemon juice, salt, and mustard in blender. Add 1/4 cup
oil, turn blender to high, and process, immediately pouring in
remaining oil in a slow steady stream until blended. Stir in parsley
and chill until needed.
Yield - 1 cup
CHEDDAR MUSHROOM
POTATOES
~Shared by Luanne,
FL
4 med potatoes, cut into 1/4 inch slices
1 cup shredded cheese
1 can cream of mushroom soup
1/2 tsp paprika
1/4 tsp pepper
Note : Change soup to suit, celery or chicken --- add a small can of
mushrooms
Arrange potatoes in a greased casserole dish. Sprinkle with cheese. In
bowl, combine soup, paprika, and pepper . Spread over cheese,
Cover and bake at 400 for 45 minutes. Uncover, and bake 10 minutes
longer.
SLOW COOKER PORK
CHOPS
~Shared by Treva, NC
Prep: 5 minutes; Cook: 8 hours
Serves: 6
If you've never had pork chops from a slow cooker before, this is the
recipe to try. Just 5 ingredients, hardly any work, and you get
tender and delicious results.
6 bone-in pork chops (about 2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
Hot cooked instant white rice
Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the
soups in a small bowl. Pour the soup mixture over all.
Cover and cook on LOW for 8 to 9 hours* or until the pork is
fork-tender. Serve the pork and sauce with the rice.
Recipe Tips* Or on HIGH for 5 to 6 hours.
Nutritional Values per Serving
Using Cream of Mushroom Soup: : Calories 245, Total Fat 12g, Saturated
Fat 3g, Cholesterol 67mg, Sodium 769mg, Total Carbohydrate 9g, Dietary
Fiber 2g, Protein 23g, Vitamin A 3%DV, Vitamin C 4%DV, Calcium 3%DV,
Iron 4%DV
Nutritional Values per Serving
Using 98% FF Cream of Mushroom Soup: : Calories 221, Total Fat 10g,
Saturated Fat 3g, Cholesterol 67mg, Sodium 556mg, Total Carbohydrate
9g, Dietary Fiber 1g, Protein 24g, Vitamin A 0%DV, Vitamin C 4%DV,
Calcium 3%DV, Iron 4%DV
RUM AND
LIME-MARINATED CARIBBEAN
CHICKEN BREASTS
~Shared by Jim D.,
WA
Serves: 6
Prep time: about 20 minutes, plus 2 to 3 hours to marinate
Cook time: 10 to 12 minutes
Serving size: 1 breast
Ingredients
6 skinless, boneless chicken breast halves (about 2 lb. total)
2/3 cup light rum
1/2 medium onion, peeled and minced
Juice of 2 limes
1 TB. vegetable oil
Salt
Lime wedges, for garnish
Directions
1. Rinse chicken breasts under cold water, pat dry with paper towels,
and pound between plastic wrap to 1/2-inch thick.
2. Two hours before grilling, prepare marinade. Place chicken breasts
in a 1-gallon, resealable plastic bag. In a small bowl, stir together
rum, onion, lime juice, and vegetable oil. Pour marinade over chicken,
push out air, seal the bag, and refrigerate, turning occasionally, for
2 hours.
3. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2
pounds charcoal briquettes or hardwood charcoal. When the coals are
hot, set up for a one-level medium-heat fire (so you can hold your hand
5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill.
When hot, set the burners to medium heat.
4. Remove chicken from marinade, drain, and discard the bag and
marinade. Season chicken with salt, and let it sit at room temperature
until the grill's ready.
5. On a charcoal grill: Grill chicken, uncovered, 5 to 6 minutes per
side, until chicken is no longer pink in the center or until an
instant-read thermometer inserted into the center of the thickest part
registers 160 F.
On a gas grill: Grill chicken, covered, 10 to 12 minutes, turning once
halfway through, until chicken is no longer pink in the center or until
an instant-read thermometer inserted into the center of the thickest
part registers 160 F. Remove chicken from the grill, and serve.
Note: To add authenticity, you could serve a Caribbean hot sauce as a
condiment with these chicken breasts. Caribbean hot sauces are
generally a fragrant combination of high-heat habanero or scotch bonnet
chilies with a touch of mustard. Use them a few drops at a time.
Source: Complete Idiot's Guide to Grilling by Don Mauer
HUMMINGBIRD CAKE
WITH CREAM CHEESE
FROSTING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana
Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon
together into mixing bowl several times. Add eggs and salad oil to the
dry ingredients. Stir with a wooden spoon until ingredients are
moistened.
Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon
the batter into 3 well-greased and floured 9-inch round cake pans. Bake
for 25 to 30 minutes,or until a wooden pick or cake tester inserted in
center comes out clean. Cool in pan for 10 minutes, then turn onto
cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered
sugar, beating with an electric mixer until light and fluffy. Stir in
vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle
top evenly with the 1/2 to 1 cup chopped pecans.
CARAMEL CAKE WITH
CARAMEL NUT FROSTING
~Shared by Johnny,
LA
Makes 3 layer 8 inch cake
1/2 cup butter
1 1/4 cups granulated sugar
4 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Frosting:
3 cups granulated sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8
inch round pans. Sift flour, baking powder and 1/2 teaspoon salt
together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until
light and fluffy. Add eggs one at a time, beating well after each. Add
flour mixture alternately with milk. Add 1 teaspoon vanilla extract and
beat until smooth. Divide batter into three 8-inch pans. Bake at 350
degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick
inserted into cake comes out clean.
Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar,
evaporated milk and a pinch of salt. Bring to a boil and stir until
sugar is dissolved. Lower heat and cook until soft ball stage. Stir
with spatula to keep from sticking. Remove from heat and cool 5
minutes. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts. Beat
until spreading consistency.
PERFECT PRESSURE
COOKER POT ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
Heat oil in the pressure cooker over medium-high heat with the lid
open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix,
Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast.
Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build
pressure until the indicator sounds (mine whistles). Turn heat down to
medium, and cook for 45 minutes. Remove from heat and let stand for 5
minutes. Run under cold water to help release the pressure before
unsealing the lid. You can use the juices as an au jus, or thicken with
flour or cornstarch to make a yummy gravy.
VIENNESE COOKIES
~Shared by Larry
J., Spring Hill, TN
Treat yourself to a new taste. Simple enough for a Thanksgiving treat
INGREDIENTS:
Cookies:
1/2 cup softened butter
1/4 cup confectioners' sugar
1-1/4 cups sifted all-purpose flour
A few drops of milk
Filling:
1/2 cup softened butter
1 cup sifted confectioners' sugar
2-1/2 Tablespoons melted semi-sweet chocolate
Optional: confectioners' sugar
TO PREPARE:
Preheat oven to 375 degrees. To make cookies, cream butter and
sugar. Add flour and mix well. If dough seems stiff, add a
few drops of milk. Place dough in a pastry bag fitted with a
large star nozzle. Pipe dough onto greased baking sheets in small
circles, rosettes, or fingers. Make sure there are even numbers
of each shape. Chill 15 minutes. Bake ten to fifteen
minutes or until golden brown. Cool on wire rack while making
filling. Cream butter and sugar; add chocolate and mix
well. When cookies are cool, spread filling on the underside of
one cookie, and top with an identical one, making a sandwich.
Dust with confectioners' sugar, if desired.
YIELDS: 2 dozen cookies
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
LEMON-BASIL COUSCOUS
~Shared by Linda
H., Rosharon, TX
1 package (10 oz.) couscous
1 can (15 oz.) garbanzo beans (chick peas), drained and rinsed
1/4 C. chopped fresh basil
1/2 of a medium-sized red onion, chopped
1 medium-sized tomato, chopped
1/2 C. lemon juice
1-1/2 tsp. salt
1/2 tsp. black pepper
Prepare the couscous according to the package directions. Place the
couscous in a large bowl to cool.
Add the remaining ingredients and toss until well combined.
Cover and chill for at least 1 hour before serving.
12 to 16 servings.
Source: FruitandVeggiesYahooGroups
CHICKEN LIVER PATE
~Shared by Marilyn,
Canton, OH
1 large onion, chopped Butter for sauteing onion
1 lb. clean and dry chicken livers, chopped
Dry white wine, sherry or dry vermouth
Salt and freshly ground pepper to taste
2 (8-oz.) blocks of cream cheese
3 heads of garlic, roasted
Olive oil Balsamic vinegar
Saute chopped onion in small amount butter to translucent. Add chopped
chicken livers and saute until livers are done, adding a bit (about 1/4
cup) of dry sherry, wine or vermouth to finish cooking. A touch of salt
and fresh ground pepper. Meanwhile, start roasting 3 heads of garlic
with a bit of olive oil and balsamic vinegar. In food processor,
process the two blocks of cream cheese and add the chicken liver
mixture. Squeeze the roasted garlic into the mix and process smooth.
Can be molded. ~ refrigerate until set. Serve it with assorted
crackers, and seedless green grapes.
HONEYMOON CAKE
~Shared by Luanne,
FL
3 c. flour
1 tsp. soda
1 tsp. salt
3 eggs, beaten
2 med. bananas, chopped
1 c. chopped nuts
2 c. sugar
1 tsp. cinnamon
1 1/2 c. oil
1 can (8 oz.) crushed pineapple, do not drain
Sift together first five ingredients; stir in oil and eggs. Add
remaining ingredients and pour into a greased and floured 10 inch tube
pan. Bake for 1 hour at 350 degrees. Cool before frosting. Yields: 12
servings.
FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 c. chopped nuts
1 lb. confectioners' sugar
1/2 c. shredded coconut
1 tsp. vanilla
Combine all ingredients and frost cake.
CHICKEN AND STUFFING
(Crockpot)
~Shared by Treva, NC
This easy crockpot chicken breast recipe is made with Swiss cheese,
cream of mushroom soups, stuffing mix, butter and cream of chicken
soup.
4 boneless chicken breast halves, without skin
4 slices Swiss cheese
1 can (10 1/2 ounce) condensed cream of chicken soup
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 to 3 cups Pepperidge Farm Herb Stuffing Mix
1/2 cup melted butter *Notes
salt and pepper to taste
Season chicken breasts with salt and pepper; place chicken breasts
crock pot. Pour chicken broth over chicken breasts. Put one slice of
Swiss cheese on each breast. Combine both cans of soup and milk. Cover
chicken breasts with soup mixture. Sprinkle stuffing mix over all.
Drizzle melted butter on top. Cook on low for 6-8 hours.
Notes: You can also mix the chicken broth with the soup and you get
almost the same results. If you pour the broth over the chicken it
keeps the chicken moist and tender. *I only used 1/2 the amount of
butter called for, and would use more with another cup of stuffing mix
next time.
CHARCOAL-GRILLED
SAUSAGES WITH ONIONS
~Shared by Jim D.,
WA
Serves 4
This recipe will work with any raw, uncooked sausage. Serve sausages as
is or in toasted buns.
Ingredients
2 large onions, halved and cut pole to pole into 1/4-inch-thick slices
1 teaspoon fresh thyme leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links)
Instructions
1. Light large chimney starter filled with charcoal (6 quarts, or about
100 briquettes) and allow to burn until coals are fully ignited and
partially covered with thin layer of ash, about 20 minutes. Build
single-level fire by arranging coals evenly across bottom of grill.
Position cooking grate over coals, cover grill, and heat until grate is
hot, about 5 minutes; scrape grate clean with grill brush.
2. Meanwhile, combine onions, thyme, salt, and pepper in medium
microwave-safe bowl. Cover with plastic wrap and microwave on high
power until onions begin to soften and tips turn slightly translucent,
4 to 6 minutes, stirring once halfway through cooking (be careful of
steam). Transfer onions to disposable roasting pan. Place sausages in
single layer over onions and wrap roasting pan tightly with foil.
3. Place roasting pan in center of grill, cover grill, and cook 15
minutes. Move pan to one side of grill and carefully remove foil cover.
Using tongs, place sausages on grate directly over coals. Grill
sausages, uncovered, turning every 1 to 2 minutes, until golden brown
on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely
tent with foil. Cover grill and continue cooking onions, stirring
occasionally, until liquid evaporates and onions begin to brown, 5 to
10 minutes longer. Serve sausages, passing onions separately.
Source: Cook's Illustrated
MAMA'S EGGNOG
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 eggs, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In
another bowl beat the egg whites with 1/4 cup of sugar until thick. In
a third bowl beat the cream until thick. Add the cream to the yolks,
fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch
of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in
large punch bowl.
RICE WITH
CARAMELIZED SWEET ONIONS
~Shared by Johnny,
LA
Makes 4 to 6 servings
¼ cup olive oil
¾ cup finely chopped sweet onions
½ teaspoon sugar
1 ½ cups long-grain white rice
1 teaspoon salt
½ teaspoon white pepper
1 cup beef broth
1 cup water
1 tablespoon chopped pimento
Heat the oil in a heavy saucepan over medium heat. Add the onions and
the sugar. Cook, stirring, until the onions are golden brown, about 5
minutes. Add the rice, salt and white pepper, and cook the mixture,
stirring, until the rice begins to brown a little. Add the broth and
water, and boil the mixture, uncovered, over medium heat for about 5
minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20
minutes, or until the rice is tender.
Add the pimentos, fluff the rice, and let stand for a few minutes
before serving.
BISTRO ONION BURGERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 1/2 pounds ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
3 tablespoons water
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds,
split and toasted
Lettuce leaves
Tomato slices
Mix thoroughly beef, soup mix and water. Shape firmly into 6 patties,
1/2-inch thick each.
Cook patties in skillet 10 minutes or until done.
Serve on rolls. Top with lettuce and tomato.
PECAN CINNAMON FUDGE
~Shared by Barb C.,
Chula Vista, CA
1 teaspoon plus 1/2 cup butter (no substitutes), divided
1/4 cup milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1 cup chopped pecans
Butter an 8-in. Square baking dish with 1 teaspoon butter; set aside.
In a microwave-safe bowl, combine milk and remaining butter. Microwave,
uncovered, on high for 1 to 1-1/2 minutes or until butter is melted.
Stir in vanilla. In a bowl, combine the confectioners' sugar, cocoa and
cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into
prepared pan. Refrigerate for 8 hours or overnight. Cut into squares.
Yield: about 1-1/4 pounds.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
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CARIBBEAN ORANGE ROUGHY
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
In a large nonstick skillet, combine first 7 ingredients. Cover and
bring to a boil. Carefully add orange roughy. Reduce heat to
medium-low; cover and gently simmer 5 to 6 minutes, or until orange
roughy is opaque and flakes easily when tested with a fork. Discard the
lime. Top evenly with the pepper-and-onion sauce and serve.
Makes 4 servings.
SPINACH AND MUSHROOM
SMOTHERED CHICKEN
~Shared by Maggie,
TX
Chicken breasts stay nice and moist with a mushroom and spinach topping
tucked under a blanket of melted cheese. It's extra special to serve
but is not tricky to make. ~Katrina Wagner, Grain Valley, Missouri
CATEGORY Lower Fat
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
INGREDIENTS
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
DIRECTIONS
In a large skillet, saute the spinach, mushrooms, onions and pecans in
oil until mushrooms are tender. Set aside and keep warm.
Coat grill rack with cooking spray before starting the grill. Sprinkle
chicken with seasoning; grill, covered, over medium heat for 4-5
minutes on each side or until a meat thermometer 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is
melted. To serve, top each chicken breast with reserved spinach mixture.
Yield: 4 servings.
Nutrition Facts
One serving: 1 chicken breast half
Calories: 203
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 68 mg
Sodium: 210 mg
Carbohydrate: 3 g
Fiber: 2 g
Protein: 27 g
Diabetic Exch: 3 very lean meat, 1 vegetable, 1 fat.
Source: Healthy Cooking, Taste of Home
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ROASTED VEGGIE DIP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 eggplant, peeled, thick sliced
- 1 zucchini, thick sliced
- 1 yellow squash, thick sliced
- 1/2 red onion, thick sliced
- 4 cloves garlic, roughly chopped
- Nonstick cooking spray
- 1/2 teaspoon cayenne pepper
- 1 teaspoon seasoning salt
- 1 teaspoon chili powder
- Salt and pepper
DIRECTIONS
Preheat the oven to 400 degrees F. Spray the eggplant, zucchini,
squash, onion, and garlic with the cooking spray, coating well.
In a small bowl, combine the cayenne pepper, seasoning salt, and chili
powder. Add one-fourth of the seasoning to the vegetables.
Toss well to combine. Add another one-fourth of the seasoning and toss
well. Repeat until the vegetables are evenly coated and all the
seasoning is added. Adding the seasonings in stages helps combine the
seasonings evenly.
Spray a baking pan with the cooking spray. Add the vegetables in a
single layer. Cook vegetables in the oven, until browned, stirring
occasionally, roughly 35 minutes.
Place the roasted veggies in the bowl of a food processor. Process to
desired consistency. Season with salt and pepper as necessary.
Nutritional Information Per Serving (1/6 of recipe): Calories: 32, Fat:
0 g, Cholesterol: 0 mg, Sodium: 257 mg, Carbohydrate: 7 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: Diabetes
Cookbook for Dummies
HALIBUT PICANTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds halibut, striped bass or tilapia fillet, cut into
4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimentos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and
pepper.
Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon
cumin in a small bowl. Spoon over the fish.
Bake the fish until flaky and opaque in the center 12 to 15 minutes.
Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 188,
Fat: 5 g, Cholesterol: 45 mg, Carbohydrate: 3 g, Protein: 30 g, Fiber:
1 g, Sodium: 673 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
BISTRO STEAK
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pounds 1-inch-thick bone-less beef top sirloin steak
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried tarragon
- 1/4 teaspoon black pepper
DIRECTIONS
Preheat the broiler. Coat a broiler pan or rimmed baking sheet with
nonstick cooking spray. Place the steak on the broiler pan.
In a small bowl, combine the remaining ingredients; mix well. Spread
the mixture over the steak, coating well.
Broil for 12 to 15 minutes for medium-rare, or to desired doneness
beyond that, turning halfway through the cooking. Thinly slice and
serve.
Nutritional Information Per Serving (1/6 of recipe): Calories: 158,
Fat: 7 g, Cholesterol: 66 mg, Sodium: 149 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GREEN BEANS WITH
ALMONDS
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 pound frozen French-cut green beans
- 1 tablespoon margarine or butter
- 3 tablespoons sliced almonds
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
DIRECTIONS
Cook the green beans according to package directions just until tender.
Drain off the excess liquid.
Place the margarine or butter in a large nonstick skillet and melt over
medium heat. Add the almonds and saute for about 1 minute, or just
until they begin to turn color (be careful not to burn them). Add the
green beans, dill, and salt to the almonds and toss to mix. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
68, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3.9 g, Saturated Fat:
0.7 g, Fiber: 2.9 g, Protein: 2.5 g, Sodium: 138 mg, Calcium: 46 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
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LONDONER'S EGG SANDWICH
~Shared by Jim D.,
WA
Makes 1 serving
Ingredients
1 tablespoon reduced-fat cream cheese
1 teaspoon whole-grain mustard
½ teaspoon chopped fresh dill
2 slices thin whole-grain rye bread, toasted
1 large hard-boiled egg, sliced
2 tomato slices
Pinch each salt and pepper
Instructions
Mix together cream cheese, mustard and 1/2 teaspoon chopped dill.
Spread the mixture over toasted bread. Top one slice with egg, tomato
and salt and pepper. Cover with the other slice of bread.
Nutrition Information
Per serving: 258 calories; 10 g fat (4 g sat, 3 g mono); 220 mg
cholesterol; 29 g carbohydrate; 13 g protein; 3 g fiber; 703 mg sodium;
203 mg potassium.
Nutrition bonus: Selenium (46% daily value), Folate (19% dv), Iron (15%
dv).
2 Carbohydrate Servings
TURKEY STROGANOFF
~Shared by Maggie,
TX
(Note from Maggie:
We use chicken
instead of turkey in this recipe.)
2 teaspoons olive oil
1 cup chopped onion
Salt and freshly ground black pepper
½ pound sliced button mushrooms, (about 3 1/3-cups)
¾ cup fat-free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 cups cooked turkey
1 tablespoon sour cream
2 tablespoons chopped fresh parsley (optional)
Heat oil and saute onion for 2 minutes. Season with salt and pepper.
Add mushrooms and continue to saute for 2 minutes more minutes. Pour in
broth. Add tomato paste, mustard and salt and pepper to taste. Mix
thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little
more mustard. There should be a delicate blend of flavors.
Add cooked turkey and heat for 1 minute. Stir in sour cream. Mix
thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).
Makes 2 servings.
Per serving: 326 calories (22 percent from fat), 8.0 g fat (1.9 g
saturated, 4.3 g monounsaturated), 111 mg cholesterol, 49.2 g protein,
16.0 g carbohydrates, 3.2 g fiber, 499 mg sodium.
Source: Linda Gassenheimer, Miami Herald
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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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CHRISTMAS CRANBERRY
SALAD
1 can (14 ounce) whole-berry cranberry sauce
2 packages (3 ounce) raspberry gelatin
2 cups boiling water, divided
1 Tablespoon lemon juice
1 cup heavy cream
1/4 cup granulated sugar
1 package (8 ounce) cream cheese, room temperature
Cooking spray
1 cup chopped pecans or walnuts
Dissolve gelatin in 1 cup boiling water. In another bowl, mix
together cranberry sauce and the remaining water; add the gelatin
mixture and lemon juice. Pour into a 13 x 9 dish or any size dish
you like that has been coated with cooking spray. A smaller dish
will give you a thicker salad (which I like) and take longer to gel
together. Refrigerate until firm.
Beat cream and sugar until stiff peaks form. In another bowl,
beat cream cheese and 1/2 cup of the whipped cream you just made.
Fold in the remaining whipped cream. Spread over the gelatin
mixture and sprinkle with the nuts. Refrigerate for several hours.
Source: Noble
Pig
BLENDER HOLLANDAISE
SAUCE
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter
Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat
butter in small pan until bubbly. Do not burn. Cover blender and whirl
at high speed for 2 or 3 seconds. Remove center section of cover or
entire cover and at high speed pour in hot butter in a thin, steady
stream. It will take about 30 seconds. Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly covered jar
2 or 3 days. Don't let it stand around in warm temperature. To re-use,
heat in top of double boiler over barely simmering water and stir
constantly.
Source: Cooks.com
CHICKEN BREASTS
STUFFED WITH SMOKED
MOZZARELLA
3 tbsp. olive oil
4 cloves garlic, crushed
1 lb. mushrooms, sliced thin
1 lb. fresh spinach, chopped
1 lb. smoked Mozzarella, shredded
1 c. cooked rice
1/4 lb. smoked ham, diced
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
11 chicken breasts, skinned and boned
2 c. flour
6 eggs, beaten
4 c. Italian flavored bread crumbs
1 c. olive oil
5 tbsp. chopped shallots
1/4 lb. butter
2 cans (28 oz.) Italian plum tomatoes, crushed
1 c. dry white wine
Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the
mushrooms in the oil for 5 minutes. Remove from pan and set aside.
Blanch the spinach in boiling water for 1 minutes. Drain. In a bowl mix
together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and
pepper. Pound chicken between 2 sheets of plastic until double in size.
Put rice mixture on each breast. Roll up and tie with string or secure
with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll
in bread crumbs. Heat oil in frying pan, brown rolls in pan. Remove and
set aside. Add shallots and remaining cloves of garlic. Saute for a
minute and add the butter, wine, add tomatoes. Return chicken to pan,
baste with the sauce, and simmer over low heat, covered for 30 minutes.
Serve with sauce over rolls.
APPLE CINNAMON
MUFFINS
1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1 egg
1/3 cup orange juice
1/4 cup butter, melted
2 cups chopped peeled tart apples
In a large bowl, combine the flour, sugar, baking soda, baking powder,
and cinnamon. Set aside. Beat the egg. Add the orange
juice and the butter. Stir into the dry ingredients just until
moistened. The batter will be thick. Fold in the
apples. Fill the greased or paper-lined muffin cups two-thirds
full. Bake at 350 F for 20-25 minutes or until the muffins test
done.
Source: Taste Of Home
GOLDEN EGG BALLS
Ingredients:
8 - hard boiled eggs
1/2 cup - soft butter
1 packet - salted biscuits for crumbs
1 tsp - Worcestershire sauce
2 tbsps - finely minced celery
1 tsp - salt
1/2 tsp - pepper
1/4 tsp - chill powder
Method:
1. Mash the hard boiled eggs (preferably in a blender).
2. Beat the butter together with the mashed eggs, Worcestershire sauce,
finely chopped celery, salt, pepper and chilli powder.
3. Crush any kind of salted biscuits to make 1 1/2 cups crumbs.
4. Form the egg mixture into tiny balls and roll them in the biscuit
crumbs. Chill.
Note: This is a very useful cocktail snack as it can be made well in
advance and requires to last minute cooking.
WONTON SOUP
1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced
Heat a large nonstick skillet over medium-high heat until hot. Add
ground pork and brown until no longer pink. Add chopped shrimp, ginger
root, soy sauce and cilantro and continue cooking 3-5 minutes or until
shrimp is no longer opaque. Cool slightly.
Place a small amount of water in a bowl to use for sealing wontons.
Place 1 teaspoon filling in the center of each wonton wrapper. Moisten
edges with water, fold top corner of wonton wrapper over filling and
press firmly to seal. (Don't add too much filling or wontons will be
difficult to fold. Folded wonton resembles a triangle.)
Hold filled wonton by the tip of the triangle with the longest side
down. Gently wrap corners around filling, moisten with water and gently
pinch to seal. (It may take a couple tries to get this right...
finished wonton resembles a "nurses hat.") Set wontons aside on a plate
and continue with remaining wontons.
Place broth in a large pot and bring to a light boil. Add wontons
individually and cook until they float, about 1 or 2 minutes. Add green
onion and serve.
Makes 6 Servings
Serving Size: 4 wontons and 8 ounces broth
Nutrients per serving:
Calories: 178
Total fat: 3 grams (15% of calories)
Saturated fat: 1 gram
Cholesterol: 40 mg
Sodium: 662 mg
Carbohydrate: 21 grams (42% of calories)
Protein: 21 grams (43% of calories)
Dietary fiber: 1 gram
BROCCOLI &
PROVOLONE QUICHE
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place a steamer basket in a medium saucepan filled with about 1 inch
of water. Place broccoli in the steamer basket, and bring water to a
boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
3. Heat the oil in a medium skillet over medium heat, and saute garlic
and onion until tender. Mix in the broccoli, and continue cooking 1 to
2 minutes. Season with red pepper flakes. Transfer to the pie crust.
4. In a medium bowl, whisk together eggs, egg yolk, and heavy cream.
Pour over the broccoli mixture in the pie crust. Season with salt and
pepper. Top with Provolone.
5. Bake 35 minutes in the preheated oven, or until a toothpick inserted
in the center comes out clean.
Makes 8 servings
ROAST BEEF AND CREAM
CHEESE ROLLS
3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chilis
2 cups alfalfa sprouts or radish sprouts
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3
of the cream cheese mixture on each tortilla and top with 3 slices of
roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on
top of the roast beef. Tightly roll each tortilla and place seam side
down on a cutting board. Using a serrated knife, slice each tortilla
into 6 slices.
Makes 6 Servings
Serving Size: 3 slices
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams
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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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