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A
to Z
Recipes
December
8,
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. I've had
a touch of the 'bah-humbug' bug. Try as I may, I haven't gotten into
the Christmas spirit this year. I even told my kids I wasn't going to
put up a tree (they're 20 and 21 now, so... who would care, right?) and
we would "celebrate" on an alternate date as I have to work. Anyway...
I've been moping around about it all. I woke up the other evening in
time to shower and dress for my 10pm shift. I walk through the hallway
and toward the living room which appeared rather dimly lit. I figured
Angela had gone with friends until time for her to pick up Trey from
work. As I enter the living room I am surprised by an absolutely
perfectly-decorated and lighted tabletop Christmas tree and Angela
standing next to it. She saw my look of surprise and exclaim of
"Ahh!!!" and she said: "I have waited all day to see that!". What a
dear heart she is. She knew all I needed was a little love and I would
get over my sour disposition. She was so right.
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 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.
We'll see you here again on Sunday with our Sensational Salads
monthly theme issue, 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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Words of Wisdom
~Shared by Charlie
J., Mobile, AL
All that is necessary for the triumph of evil is that good men do
nothing.
~ Edmund Burke -
Irish orator,
philosopher, & politician (1729 - 1797)
The price of apathy towards public affairs is to be ruled by evil men.
~ Plato
All tyranny needs to gain a foothold is for people of good conscience
to remain silent.
~ Thomas Jefferson
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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And then it is Winter.
~Shared by Jim D.,
WA
You know, time has a way of moving quickly and catching you unaware of
the passing years.
It seems just yesterday that I was young, just married and embarking on
my new life with my mate. And yet in a way, it seems like eons ago, and
I wonder where all the years went. I know that I lived them all...
And I have glimpses of how it was back then and of all my hopes and
dreams... But, here it is..the winter of my life and it catches me by
surprise... How did I get here so fast? Where did the years go and
where did my youth go?
I remember well...seeing older people through the years and thinking
that those older people were years away from me and that winter was so
far off that I could not fathom it or imagine fully what it would be
like... But, here it is...my friends are retired and getting
gray...they move slower and I see an older person now. Lots are in
better shape than me... but, I see the great change... Not like
the ones that I remember who were young and vibrant... but, like me,
their age is beginning to show and we are now those older folks that we
used to see and never thought we'd be.
Each day now, I find that just getting a shower is a real target for
the day! And taking a nap is not a treat anymore...it's
mandatory! Cause if I don't on my own free will..I just fall
asleep where I sit!
And so, now I enter into this new season of my life unprepared for all
the aches and pains and the loss of strength and ability to go and do
things that I wish I had done but never did!!
But, at least I know, that though the winter has come, and I'm not sure
how long it will last...this I know, that when it's over...its
over....Yes , I have regrets. There are things I wish I hadn't done ...
things I should have done, but indeed, there are many things I'm happy
to have done. It's all in a lifetime....
So, if you're not in your winter yet...let me remind you, that it will
be here faster than you think. So, whatever you would like to
accomplish in your life please do it quickly! Don't put things
off too long!!
Life goes by quickly. So, do what you can today, as you can never
be sure whether this is your winter or not!
You have no promise that you will see all the seasons of your
life...so, live for good today and 'Life is a gift to you. The way you
live your life is your gift to those who come after. Make it a
fantastic one.'
LIVE IT WELL!!!------ENJOY TODAY!!!!-----DO SOMETHING FUN!!!---- BE
HAPPY!!!----BE THANKFUL!!!!!
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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Entertaining Tips
The point of entertaining is to enjoy family and friends. Stay
stress-free with these tips.
The more you keep stress out of the picture, the more relaxed and
easygoing your event will be. Keep these tips in mind.
Stay in your
comfort zone:
Prepare items within your skill level and budget. Consider coming up
with a list of "house specialties" -- those tried-and-true favorites
you can always count on to please guests. If you wish to experiment,
complement your house specialties with dishes you've wanted to try.
Keep it simple:
Serve the
number of people you can accommodate easily. Balance make-ahead recipes
with those that require a few last-minute finishing details, and round
out your menu with convenience items, if you wish.
Invest a little
time: Work out
a schedule so you know in what order to prepare the food. Make sure
your oven, refrigerator, and freezer will hold everything as needed,
and that oven temperatures for oven-going foods don't conflict.
Invite guests in
advance: Give
them plenty of time to make arrangements. Allow 10 days for informal
events, two weeks or more for formal events. For formal events, send
written invitations; for informal events, call or invite guests
personally. Be clear about the details -- whether it's a barbecue,
cocktail buffet, sit-down dinner, etc., and what time the party begins
-- so your guests will know what to wear and what to expect.
Serve dinner
promptly: Follow
the customs of your region. Allow about one hour for before-dinner
appetizers and beverages, but not much more -- you don't want your
guests famished by the time they sit down to dinner.
Something flop?
It happens to
the best of cooks -- the soup scorches, the soufflé falls. Make light
of it and move on. If you don't let it ruin your evening, neither will
your guests. Remember, entertaining isn't about perfection. Most people
are happy to simply be part of the fun.
Source: BHG
New Cook Book 12th Edition - Ringbound
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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~Shared by Judy M.,
Canada
A Duke was hunting in the forest with his men-at-arms and servants when
he came across a tree. Upon it, archery targets were painted and smack
in the middle of each was an arrow."Who is this incredibly fine
archer?" cried the duke. "I must find him!" After continuing through
the forest for a few miles he came across a small boy carrying a bow
and arrow. Eventually the boy admitted that it was he who shot the
arrows plumb in the center of all the targets. "You didn't just walk up
to the targets and hammer the arrows into the middle, did you?" asked
the duke worriedly."No my lord. I shot them from a hundred paces. I
swear it by all that I hold holy.""That is truly astonishing," said the
duke. "I hereby admit you into my service." The boy thanked him
profusely. "But I must ask one favor in return," the duke continued.
"You must tell me how you came to be such an outstanding shot.""Well,"
said the boy, "first I fire the arrow at the tree......and then I paint
the target around it."
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:
NUTTY SEED &
OATMEAL BAGUETTE
~Shared by Doe,
Oliver, B.C., Canada
Makes 2 baguettes
(ABM, Automatic Bread Machine)
1 1/4 c water
3 tbsp oil
3/4 tsp salt
3 tbsp liquid honey
1/2 c flour
1 c w.w. flour
3/4 c quick cooking rolled oats
1/4 c chpd pecans or walnuts
2 tbsp each, millet, unsalted sunflower seeds, sesame seeds, poppy
seeds & flaxseed
2 tsp dried thyme, optional
1 1/4 tsp bread machine yeast
Add all ingred to machine according to manf directions. Select dough
cycle. When cycle is complete, take dough to lightly floured surface,
cover, let rest 5-10 mins. Divide dough into 2 pcs. Cover one, press
the other into a sm rectangle & roll it up lengthwise tightly into
a lg. Roll log back & forth to elongate into a 12 or 15 inch
baguette with tapered ends. Place baguette on lightly greased or
parchment lined baking sheet, then repeat with 2nd baguette. Cover
baguettes with tea towel & let rise in warm place for 35-45 mins.
Brush with milk & sprinkle with rolled oats if desired. With sharp,
serrated knife make diagonal slashes across the top of loaf. Bake at
400 for 20-25 mins until golden brown.
Variation- Epi’loaf-(French word for ear of corn or wheat)- Shape dough
into 2 long baguettes as directed. With sharp scissors make diagonal
cuts three- quarters of the way thru each loaf at 2 inch intervals.
Place on prepped baking sheets. Lift up the first section & twist
it to the right, with cut side up, pinching ends to form a pint, lift
& twist the next section to the left, again pinching ends to form a
point. Repeat with rem sections to create a shape resembling a what
stalk. Bake as directed. Handle the loaf carefully after baking as
sections can easily break off.
SANTA'S SHORTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 5 1/2 dozen
2 cups softened butter
1 3/4 cups sifted icing sugar
4 1/2 cups sifted all-purpose flour
Cream butter, gradually beat in sugar. Add and beat in flour 1/2 cup at
a time. Wrap dough in wax paper and chill. Preheat oven to 300 degrees.
Allow dough to warm slightly; knead for 1 minute. Roll out dough onto
slightly floured board to 1/4 inch thickness and cut with cookie
cutters. Decorate as desired. Bake in preheated oven for 14 to 20
minutes. Important: DO NOT chill for more than 3-4 hours or dough will
become too hard. Use electric mixer for mixing.
SHRIMP FLORENTINE
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Serving Size: 6
1/2 pound butter
2 tablespoons flour
1 small onion -- chopped
1 teaspoon Worcestershire sauce
Pinch of thyme
1/2 pint whipping cream
1 cup cheddar cheese -- grated
Jigger of white wine
1/4 pound mushrooms -- thinly sliced
2 teaspoons butter
1 package frozen spinach -- drained
1 pound medium shrimp -- deveined
Croutons
Melt 1/2 lb butter, add flour, onion and blend. Sprinkle with
Worcestershire and pinch of thyme. Slowly add whipping cream and Grated
cheese.
Blend in wine, Set aside cream sauce. Saute mushrooms in 2 t butter.
Set aside. Place spinach in bottom of casserole dish. Place shrimp on
Top of spinach.
Place sauteed mushrooms on top of shrimp. Pour sauce over all. Place
Croutons on top of sauce. Bake covered at 300 for 20 minutes. May Serve
with rice.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
COHEN'S STRATA
~Shared by Johnny,
LA
Cohen's strata would be a great breakfast for guests.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
6 ounces Canadian bacon, cut into medium dice
1 large leek, white part only, sliced thin
2 teaspoons fresh thyme, de-stemmed and chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 eggs, whisked
3 cups half and half or milk
2 tablespoons Creole mustard
¼ cup fresh chives, thinly sliced
¾ cup farmhouse sharp cheddar, finely grated
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 English muffins, split and toasted
¼ cup grated Parmesan cheese
Softened butter
In a large saute pan over medium heat, add oil and Canadian bacon. Cook
for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt
and pepper. Cook until the leeks are wilted and translucent. Remove
from heat and cool completely.
In a large mixing bowl, whisk together the eggs, half and half, Creole
mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼
teaspoon black pepper.
Butter an 8- by 8-inch square baking dish. Layer the English muffins in
a shingled pattern, cut side down. Mix the cooled Canadian bacon
mixture into the egg mixture. Ladle the combined mixture over the
English muffins. Cover, weight with a plate and refrigerate overnight.
In the morning, remove baking dish from the refrigerator and top with
Parmesan cheese. Place in the middle rack of a preheated 350-degree
oven. Bake for 1 hour and 30 minutes or until the tip of a knife,
inserted in the middle of pan, comes out clean. Let rest for 10 minutes
before serving.
SHRIMP STROGANOFF
CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 lb. uncooked deveined shrimp
4 C. fresh broccoli florets
12 oz. bag egg noodles
9 oz. sour cream
16 oz. Velveeta
1 can cream of shrimp soup
Heat oven to 350. Cook noodles according to package directions
and drain. Add broccoli and shrimp. Pour mixture into a
9x13 baking dish. Add Velveeta, soup and sour cream and cook
until melted. Stir well. Add salt and pepper to
taste. Pour on top of noodle mixture and bake for 25 minutes.
STUFFED GRAPE LEAVES
~Shared by Jim D.,
WA
1 cup chopped fennel
1 cup onion, chopped
2 tomatoes, seeded and chopped
One half cup uncooked rice
2 Tbsp. olive oil
One half cup fresh mint, chopped
One third cup lemon juice
One half tsp. red pepper
One half tsp. salt
1 large jar grape leaves
3 cups chicken broth
One half cup lemon juice
One quarter cup olive oil
Lemon slices for garnish
Place fennel and onion in a food processor and process until minced.
Combine with tomatoes, rice, 2 Tbsp. olive oil, mint, one third cup
lemon juice, red pepper and salt and mix well. Drain liquid from grape
leaves and rinse to remove some of the saltiness. Snip stems of grape
leaves with scissors and lay leaves out flat. Place about 1 Tbsp. of
filling on each grape leaf and roll from stem to end tip. You may need
to secure with a toothpick. Place stuffed grape leaves on the bottom of
a lightly greased saucepan, add chicken broth, one half cup lemon juice
and one quarter cup olive oil and bring to a boil. Reduce heat and
simmer for 30 minutes covered. Drain liquid and garnish with lemon
slices and chill before serving.
The Skinny: Use fat free chicken broth. This dish has a bit of olive
oil in it but olive oil is supposed to be the most healthful type of
oil.
CREAM CHEESE MINTS
~Shared by Treva, NC
3 oz. pkg softened cream cheese
1/2 tsp peppermint extract
3 cups sifted powdered sugar
In large bowl with electric mixer, beat together cream cheese and
peppermint extract until creamy, then gradually add powdered sugar and
beat until smooth. Knead the last of the powdered sugar in with hand,
then roll into cherry size balls then roll in rainbow sugar (optional).
Place on wax paper and flatten with a fork, let stand overnight.
FAVORITE HOLIDAY
FILLED COOKIE
~Shared by Marilyn,
Canton, OH
1 cup sugar
1 1/2 Tbsp. vegetable shortening (Crisco)
3 eggs
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Filling:
1 cup raisins
1 cup chocolate chips
1 cup nuts, chopped
Cornstarch -- as needed
Flour -- as needed
Cream sugar, shortening and eggs. Add milk, baking powder, salt
and vanilla and mix well. Add enough flour to make a dough which can be
rolled out. Roll out dough and cut into 3 inch circles with the lip of
a drinking glass or a biscuit cutter. Barely cover raisins and nuts
with hot water until they swell. Heat and thicken with cornstarch.
Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a
dough circle. Cover with second dough circle and seal edges. Bake at
375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and
frost/decorate as desired. Store in closed container to keep soft.
These cookies freeze well.
Yield 18 cookies
CROCKPOT BEEF AND
MUSHROOMS
~Shared by Luanne,
FL
Ingredients;
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper ( I like 1 tsp )
4 lbs. beef sirloin tips
1/2 c. chopped shallot
1/2 lb. mushrooms, sliced
1 can beef broth
1 tsp. Worcestershire sauce
2 tsp. tomato paste
1/4 c. dry red wine
3 tbsp. flour
buttered noodles
**Note. You can use water or beef broth instead of the wine.
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes
to coat thoroughly. Place in crockery pot. Add shallots and mushrooms.
Combine beef broth, Worcestershire sauce, and tomato paste. Pour over
beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours
or on high for 4 to 6 hours.
One hour before serving, turn to high setting. Make a smooth paste of
red wine and 3 tablespoons flour; stir into crockery pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles.
ITALIAN MEATLOAF
(with Carrot)
~Shared by Linda
H., Rosharon, TX
Serves 8
This is a perfect place to use a food processor to save time. Finely
chopped raw carrot will work as well as puree.
Nonstick cooking spray
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup nonfat (skim) milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
1/2 cup carrot puree
1/4 cup ketchup
1 tsp. salt
1/8 tsp. pepper
1 cup bottled tomato sauce
4 slices turkey bacon
Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.
In a large bowl, soak the breadcrumbs in milk.
Coat a large nonstick skillet with cooking spray and set it over
medium-high heat. When the skillet is hot, add the oil. Add the onion
and cook, stirring occasionally, 7 to 10 minutes. Add the celery and
cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the
breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and
pepper, and stir to combine.
Turn the mixture into the loaf pan and smooth the top. Spread tomato
sauce over the meatloaf and lay the strips of bacon on top. Bake until
the center of the meatloaf is no longer pink and the bacon begins to
brown, 45 to 50 minutes. Cut into slices and serve.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
SUPER-DUPER
SCRAMBLED EGGS
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
5 eggs
3 green onions with tops
1/4 teaspoon chopped bell pepper
2-1/2 ounces sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon dried minced garlic
1/8 teaspoon black pepper
1/8 teaspoon chili powder
1/8 teaspoon paprika
3 Tablespoons water or milk
2-1/2 Tablespoons bacon drippings
TO PREPARE:
Beat eggs. Add green onions, bell pepper and cheese which has
been cut into bite size pieces. Add seasonings and liquid, mix
well. Pour into hot bacon drippings and scramble.
SERVES: 3 - 4
Source: "River
Road Recipes II...A Second Helping" by The Junior League of Baton
Rouge
RAISIN PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cup raisins
2 cup water
1/2 cup brown sugar, packed
2 tbs. Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 tbs. lemon juice
1 tbs. butter or margarine
Pastry for double 9" crust
Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch,
cinnamon and salt. Add to raisins and cook, stirring until clear.
Remove from heat. Stir in lemon juice and butter. Cool slightly. Turn
into pastry lined pan. Cover with top pastry or lattice strips.
CHEESE RAVIOLI WITH
THREE-PEPPER
TOPPING
~Shared by Barb C.,
Chula Vista, CA
"A nice change from tomato sauces. I cooked this one day for myself,
and my family ate all of it before I had a chance. It's that good."
INGREDIENTS
1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook ravioli in
boiling water for 8 to 10 minutes, or until done; drain.
2. Heat olive oil in large skillet over medium heat. Saute onion and
bell peppers until tender. Add one cup of the broth, season with pepper
flakes, and simmer 5 minutes. Stir in remaining broth, and cook until
most of broth has evaporated. Spoon pepper mixture over ravioli.
Source: LilBitsofThisnThat-PSP@
Yahoogroups.com
STATE FAIR CORN DOGS
~Shared by Johnny,
LA
I love this usually-maligned thing, the staple of many a Midwest state
fair--as long as the batter is light and, after deep-frying, the
coating's not greasy. Here's a great recipe for it.
Makes 6 corn dogs
1 quart vegetable oil for frying, plus 1 tablespoon
3/4 cup fine yellow cornmeal
1/2 cup all-purpose flour plus additional for dredging hot dogs
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
6 hot dogs (I would choose a plump, New York-Chicago dog, like
Usinger's)
6 sticks (see NOTE)
1. In a medium saucepan (it must be wide enough to accommodate several
hot dogs frying at once), heat oil to 375 degrees.
2. Meanwhile, in a large bowl, combine cornmeal, 1/2 cup flour, sugar,
dry mustard, baking powder and salt. In another bowl, whisk together
milk, egg and the remaining tablespoon of vegetable oil. Whisk wet
ingredients into dry, whisking only until lumps are gone.
3. Pat hot dogs dry with paper towels. Place flour for dredging on a
plate. Roll a hot dog in the flour, tapping off excess. Using a fork or
tongs, dip floured hot dog in batter. Drop into hot oil. Fry about 3
minutes, turning to brown evenly. Remove from oil and drain on paper
towels. You can fry 2 or 3 at once, but let the oil return to 375
degrees F between batches. While still hot, skewer each dog with a
stick, pushing the stick about halfway up into dog. Serve immediately
with ketchup and mustard.
NOTE: Your Corn Dog stick has to be solid enough to support the dog
without bending or breaking. Bamboo skewers, for example, may not be
firm enough. I have found the perfect Corn Dog stick right in my
kitchen drawer: the chopstick. The one you choose should be a few
inches longer than the hot dog, and should have a pointy end to
facilitate pushing the stick into the hot dog.
CHEESY QUICHE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 tablespoons olive oil
1 small onion, diced
3 eggs
1 cup heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) pie crust
3/4 cup mozzarella cheese, shredded
3/4 cup Cheddar cheese, shredded
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a skillet over medium high heat. Add onion and saute until
soft, about 3 to 5 minutes.
In a large bowl, beat together eggs, cream, basil, oregano, salt and
pepper.
Spoon the onions into the pie crust. Pour the egg mixture over the
onions. Sprinkle shredded cheese on top.
Bake in preheated oven until a toothpick inserted into center of the
quiche comes out clean, about 30 to 40 minutes. Let cool slightly
before serving.
CHICKEN SOUVLAKI
~Shared by Jim D.,
WA
Active Time: 15 Minutes
Total Time: 30 Minutes
Serves 4
Grilled chicken on pita with tomatoes, onions, and tzatziki, a yogurt
and cucumber sauce, makes a cool yet satisfying warm-weather supper.
Souvlaki is often rolled to eat in your hand as a snack, but this more
substantial version is served on a plate with a knife and fork. If you
like, accompany the souvlaki with lemon wedges. When using wooden
skewers, soak them first in water for at least ten minutes, or they'll
smoke during cooking.
INGREDIENTS
2 cups plain yogurt
1 cucumber, halved lengthwise, peeled, seeded, and grated
1 1/4 teaspoons salt
1 clove garlic, minced
Fresh-ground black pepper
1/4 teaspoon dried dill
2 tablespoons olive oil
1 1/2 teaspoons lemon juice
1 tablespoon dried oregano
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into
1-inch cubes
4 pocketless pitas
6 tablespoons butter, at room temperature
1 small onion, cut into thin wedges
2 tomatoes, cut into thin wedges
1/3 cup black olives, such as Kalamata, halved and pitted
DIRECTIONS
Put the yogurt in a strainer lined with cheesecloth, a coffee filter,
or a paper towel and set it over a bowl. Let drain in the refrigerator
for 15 minutes. In a medium glass or stainless-steel bowl, combine the
cucumber with 1 teaspoon of the salt; let sit for about 15 minutes.
Squeeze the cucumber to remove the liquid. Put the cucumber back in the
bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of
pepper, and the dill.
Light the grill or heat the broiler. In a small glass or
stainless-steel bowl, combine the oil, lemon juice, oregano, the
remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the
chicken cubes in the oil mixture and thread them onto skewers. Grill
the chicken over high heat or broil, turning once, until done, about 5
minutes in all. Transfer the chicken to a plate.
Spread both sides of the pitas with the butter and grill or broil,
turning once, until golden, about 4 minutes in all. Cut into quarters.
To serve, put the pitas on plates and top with the onion, tomatoes, and
chicken skewers with any accumulated juices. Serve with the tzatziki
and olives.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 671 Fat. Total: 30g Carbohydrates, Total: 51g
Cholesterol: 142mg Sodium: 1339mg Protein: 49g
Fiber: 4g % Cal. from Fat: 40% Fat, Saturated: 0g
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
WONDERFUL POT ROAST
(Slow cooker recipe)
~Shared by Treva, NC
Holiday schedules sometimes require a different approach to dinner, and
this slow cooker pot roast can help lighten the load during the busy
stretch. But besides that, it tastes incredible - you'll come back to
it again and again, even when you're not so busy!
Prep: 20 minutes
Cook: 10 hours 10 minutes
Serves: 6
Browning the pot roast before you add it to the slow cooker gives it
added richness as it cooks to ultimate goodness.
2 tablespoons vegetable oil
1 boneless beef chuck roast (2 1/2 to 3 pounds)
6 small red potatoes
3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)
2 medium onions, cut into quarters
2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Beefy Mushroom Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
2 soup cans water
Ground black pepper and dried tarragon leaves
Heat the oil in a 10-inch skillet. Add the beef and cook until
well browned on all sides.
Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow
cooker. Top with the beef. Stir the soup, consommé and
water in a small bowl. Pour the soup mixture over all.
Cover and cook on LOW for 10 to 11 hours or until the beef is
fork-tender and the vegetables are tender. Season with the black
pepper and tarragon.
Recipe Tips:* Or on HIGH for 5 to 6 hours.
Nutritional Values per Serving
Using Campbell's Beefy Mushroom Soup: : Calories 344, Total Fat 12g,
Saturated Fat 3g, Cholesterol 84mg, Sodium 774mg, Total Carbohydrate
23g, Dietary Fiber 4g, Protein 32g, Vitamin A 103%DV, Vitamin C 10%DV,
Calcium 4%DV, Iron 22%DV
Kitchen Clip
Other good beef cuts for this recipe include arm and "bread and butter"
roasts. All are tough, relatively inexpensive cuts that require long,
slow cooking to become tender and succulent.
Source: Campbell's Community
HOLIDAY STRAWBERRY
BREAD
~Shared by Marilyn,
Canton, OH
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 Tbsp. ground cinnamon
2 cup sugar
1 cup vegetable oil
3 beaten eggs
1 cup slightly chopped nuts, optional
2 (10 oz each) frozen sliced strawberries thawed
Combine eggs, oil and strawberries in mixing bowl. Slowly add flour,
salt, sugar, baking soda, cinnamon; mix well.
Add nuts (if using); pour batter evenly into 2 greased and floured
9x5x3" loaf pans.
Bake in a 350 degree oven for 1 hour or until toothpick inserted in
the center comes out clean. NOTE: This freezes very well
Yield 2 loaves
PORCUPINE MEATBALLS
~Shared by Leasa, IA
1 lb ground beef
1/4 C uncooked rice
1 can Cream of Mushroom soup
salt & pepper to taste
1 T Worcestershire sauce
1/4 C milk
1/2 C minced onion
2/3 C water
Combine beef with rice, onion, salt, pepper, Worcestershire and
milk. Mix lightly but thoroughly. Shape into balls.
Place in casserole. Combine soup and water, pour over
meatballs. Bake covered for 1 hour at 350°. Serve over/with
noodles.
Note: another option could be using Golden Mushroom soup..yum yum!
Source: Courtesy of Paulette Creswell, The St. Paul Lutheran Church
cookbook, Holstein, IA 1981
BAKED APPLE
DUMPLINGS WITH CRANBERRY
FILLING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1/2 cup sour cream
1/2 cup packed brown sugar
1/3 cup dried cranberries
1/2 teaspoon grated orange rind
6 medium-size Golden Delicious apples (about 2 pounds)
1 Double-Crust Pie Pastry (recipe follows)
1/4 cup milk
6 teaspoons granulated sugar
Directions
1. Heat oven to 425 degrees F. Combine sour cream, sugar, cranberries
and rind.
2. Core apples, making a hole with 1-1/4-inch diameter. Do not cut
through bottom; do not peel.
3. Divide pastry into 6 equal pieces. On a well-floured board, roll out
one piece into 9-inch square. Lightly brush dough with water. Set apple
in center of dough. Fill with sour cream mixture.
4. Gather up corners of pastry and bring together at top, forming
decorative twist; cut off excess pastry and reserve. Press pastry to
smoothly encase apple. Pinch each of the 4 flaps of excess dough to
seal. Trim to 1/2-inch width, following curve of apple; reserve excess
pastry. Press seams against apple. Refrigerate while wrapping remaining
apples.
5. Brush a dumpling with milk. Sprinkle with 1 teaspoon sugar. Set on
baking sheet. Repeat with remaining dumplings. Place 2 inches apart on
sheet. Prick dough in several places with fork, not piercing apple
skin.
6. If desired, roll out excess dough. Cut out decorative leaves. Attach
to dumplings with water.
7. Bake in 425 degree F oven for 30 minutes or until apples are tender
and pastry is golden brown. Serve warm. Makes 6 servings.
Double-Crust Pie Pastry: Stir together 2-1/2 cups all-purpose flour and
1 teaspoon salt in medium-size bowl. Cut in 1/2 cup (1 stick) unsalted
butter, chilled and cut into small pieces and 1/2 cup solid vegetable
shortening, chilled with a pastry blender until the mixture resembles
coarse meal. Sprinkle 6 to 8 tablespoons cold water, 1 tablespoon at
time, over mixture, tossing lightly with fork after each addition until
pastry is just moist enough to hold together.
Nutrition facts per serving:
calories: 623
total fat: 34g
cholesterol: 46mg
sodium: 334mg
carbohydrate: 76g
protein: 6g
GARLIC BUTTER
~Shared by Barb C.,
Chula Vista, CA
"Sometimes the basics are the best! I've used this simple recipe for
years to make garlic bread, and any leftovers go great on barbequed
steaks, pasta, rice or potatoes. You can use any butter or margarine
you like. Also, fresh or minced garlic in a jar works well. Adjust the
amount of garlic to your taste."
PREP TIME 10 Min
READY IN 10 Min
Recipe yield 1 cup
Servings 16
INGREDIENTS
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
DIRECTIONS
In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika.
Mix until smooth.
Source: LilBitsofThisnThat-Psp@yahoogroups.com
VICKI'S TEXAS
SESQUICENTENNIAL CAKE
~Shared by Johnny,
LA
1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten
Sauté coconut and pecans in 1/4 cup butter until slightly toasted.
Drain very well on paper towels and divide into two equal portions; set
aside.
Cream together sugar, shortening and 1/2 cup butter until creamy. Add
egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk
and flour alternately. Add flavorings and cream of coconut. Fold in
beaten egg whites. Fold in half of coconut and pecans that have been
sautéed and drained on paper towels. Pour into three greased and
floured pans. Bake at 350 degrees F for 30 minutes. Cool before
frosting cake.
Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners' sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup sautéed coconut and pecans
Cream all ingredients together except coconut and pecans. Spread
frosting between layers and also sides and top. Sprinkle coconut and
pecans on each layer.
SALMON AND SHRIMP
CAKES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
10 ounces shrimp, peeled, deveined and minced
1 cup finely chopped red bell pepper
3 tablespoons extra virgin olive oil, divided
1 pound salmon fillets
1 3/4 cups dry whole wheat bread crumbs
5 tablespoons grated Parmesan cheese
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh chives
1 fresh jalapeno pepper, seeded and chopped
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium
baking sheet.
In a medium skillet over medium low heat, cook and stir shrimp and red
bell pepper until shrimp is partially cooked. Remove from heat, and set
aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and
cook salmon just until no longer pink. Remove from heat, cool, and
finely chop.
In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black
pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon,
remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and
cream cheese into the mixture.
Divide the mixture into about 4 patties 3/4 inch thick, and arrange on
the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven,
until lightly browned.
ALSATIAN MEAT STEW
~Shared by Jim D.,
WA
Active Time: 20 Minutes
Total Time: 15 Hours 50 Minutes
8 servings
This hearty stew comes from Alsace, a region of Northeastern France,
between the Vosges Mountains and the Rhine. In Alsace, Baekeoffe is
cooked in beautiful earthenware dishes. This stew is put together and
forgotten as it bakes, to yield a wonderful savory result.
INGREDIENTS
1 1/2 pounds lamb shoulder, cut into 2-inch squares
1 1/2 pounds pork shoulder, cut into 2-inch squares
5 medium onions, very thinly sliced
4 medium carrots, peeled, cut diagonally into thin rounds
4 leeks (white part only), cut into 1-inch lengths
4 garlic cloves, halved
1 bouquet garni (see note)
Sea salt and freshly ground black pepper
2 1/2 cups Alsatian Riesling or Pinot Blanc
1 tablespoon unsalted butter, room temperature
2 1/2 pounds white-skinned potatoes, quartered
DIRECTIONS
Combine first 7 ingredients in a large nonreactive bowl. Sprinkle with
salt and pepper. Stir in wine. Cover and refrigerate overnight.
Position rack in center of oven and preheat to 350 degrees F. Strain
meat and vegetable mixture, reserving marinade. Butter a heavy large
fait-tout casserole. Arrange 1/3 of potatoes over bottom. Lightly
sprinkle with salt and pepper. Top with 1/2 meat and vegetable mixture.
Continue layering potatoes and meat mixture, ending with potatoes. Pour
marinade over; sprinkle lightly with salt and pepper. Transfer to oven
and bake until meat is tender, about 3 1/2 hours.
Discard bouquet garni. Transport dish to table and serve.
NOTE: For the bouquet garni, tie 1 bunch parsley stems, 3 imported bay
leaves, 2 green leek leaves, 4 whole cloves, 12 sprigs fresh thyme and
6 allspice berries in cheesecloth.
Nutrition Information
8 servings - Facts Per Serving:
Calories: 492 Fat. Total: 13g Carbohydrates, Total: 45g
Cholesterol: 117mg Sodium: 160mg Protein: 40g
Fiber: 7g % Cal. from Fat: 24% Fat, Saturated: 0g
Source: Cooking.com by Susan Herrmann Loomis, author of Italian
Farmhouse Cookbook.
SLOW COOKED SWEET
& SPICY
BARBECUED BRISKET
~Shared by Treva, NC
The slow-cooker makes easy work of this fork tender brisket dripping
with a mouthwatering sauce...served on rolls, it's perfect for buffets,
tail-gating or any time you want to serve hearty, crowd-pleasing food.
Marinate: 8 hours
Prep: 10 minutes
Cook: 8 hours
Stand: 10 minutes
Serves: 10
1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups Pace® Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 sandwich rolls or hamburger rolls, split
Prepared coleslaw
Season the beef with the black pepper and garlic powder and place into
a 13 x 9 x 2-inch shallow baking dish.
Stir the picante sauce, brown sugar and Worcestershire in a medium
bowl. Spread the picante sauce mixture over the beef. Cover and
refrigerate for at least 8 hours or overnight.
Place the beef into a 7-quart slow cooker. Cover and cook on LOW for 8
to 9 hours or until the beef is fork-tender. Remove the beef from the
cooker to a cutting board and let it stand for 10 minutes.
Thinly slice the beef across the grain, or, using 2 forks, shred the
beef. Return the beef to the cooker. Divide the beef and juices evenly
among the rolls. Top the beef with the coleslaw.
Recipe Tips: Time-Saving: Or you may cook this recipe on HIGH for 4 to
5 hours.
Source: Campbell's Kitchen
THE VERY BEST EGGNOG
EVER
~Shared by Marilyn,
Canton, OH
1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1 1/2 cups sugar
1 1/2 cups dark rum or 1 1/2 tsp flavoring
1 1/2 cups brandy or 1 tsp flavoring
1 Tbsp. vanilla
1 quart of "half-and-half"* or 1 quart of light cream or 1 cup of heavy
cream plus 3 more cups of milk
freshly grated nutmeg to taste
Combine milk and spices including vanilla bean in a heavy saucepan and
let them infuse over lowest possible heat for 5 minutes.
Meanwhile, combine yolks and sugar in a large bowl and whisk until
mixed. Bring milk to a boil and gradually whisk it into the yolk
mixture. Return the mixture to the saucepan. Cook over medium heat,
stirring steadily with a wooden spoon, for 2 to 3 minutes, or until
foam subsides and mixture thickens to consistency of heavy cream.
(Mixture should thickly coat the back of a wooden spoon.) Do not boil,
or mixture will curdle. Strain mixture into a large bowl and let cool
to room temperature. Stir in rum, brandy, half-and-half, vanilla and
nutmeg. Refrigerate eggnog for at least 2 hours, preferably overnight.
Just before serving, dust top of eggnog with additional nutmeg.
Yield: 12 servings.
FUSILLI WITH
SPINACH, RICOTTA, AND
GOLDEN RAISINS
~Shared by Linda
H., Rosharon, TX
1/2 pound fusilli (or rotini or bow-tie pasta)
1 tablespoon olive oil
1 10-ounce box frozen chopped spinach—thawed, drained, and squeezed of
excess moisture
2 scallions, thinly sliced (1/3 cup)
1 cup golden raisins
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup whole or part-skim ricotta
1 tablespoon balsamic vinegar
1/4 cup freshly grated Parmesan
1/4 cup toasted pine nuts (optional)
Cook the pasta according to the label directions. Drain and return to
pot. Add the olive oil, spinach, scallions, raisins, and basil and toss
to combine. Season to taste with the salt and pepper. In a medium bowl,
combine the ricotta and balsamic vinegar; stir. Add to the pasta
mixture and toss lightly. Top with the Parmesan and pine nuts (if
desired). Note: This is best served at room temperature. If you are
serving it right away, try to let it rest for at least 10 minutes to
let the flavors develop and meld. This pasta salad goes well with
grilled chicken.
Yield: Makes 4 servings
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MUSHROOM-SAUCED PORK
CHOPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon cooking oil
1 small onion, thinly sliced
2 tablespoons quick-cooking tapioca
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of
mushroom soup
1/2 cup apple juice or apple cider
1-1/2 teaspoons Worcestershire sauce
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1-1/2 cups sliced fresh mushrooms
Fresh thyme sprigs (optional)
Trim fat from chops. In a large skillet, heat oil over medium heat. Add
chops; cook until browned, turning to brown evenly. Drain off fat.
Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a
mortar and pestle, crush tapioca. In a medium bowl, combine tapioca,
mushroom soup, apple juice, Worcestershire sauce, snipped or dried
thyme, and garlic powder; stir in mushrooms. Pour over chops in slow
cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat
setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs.
Nutrition Facts
Calories 314, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 74 mg,
Sodium 356 mg, Carbohydrate 17 g, Fiber 1 g, Protein 30 g. Daily
Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Exchanges: Vegetable .5, Other Carbohydrate 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Source: Diabetic Living
INDONESIAN CHICKEN
SATES
~Shared by Jim D.,
WA
Active Time: 40 Minutes
Total Time: 2 Hours 30
Minutes 6 servings
Classic Indonesian fare, satés (or satays) are skewers of broiled or
grilled marinated meat or fish. This flexible recipe works with tofu or
chicken. If serving a group with some vegetarians and some meat eaters,
prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate
separately.
Equipment: Six 12-inch skewers
INGREDIENTS
1/4 cup kecap manis (see Ingredient Note)
2 tablespoons reduced-sodium soy sauce
4 cloves garlic, minced
1 tablespoon peanut or canola oil
1 tablespoon rice vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into
1-inch cubes
1/4 cup smooth natural peanut butter
1/4 cup water
2 tablespoons ketchup
1-2 teaspoons hot sauce
Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy
sauce. It’s used as a flavoring, marinade or condiment in Indonesian
cooking. To substitute for kecap manis, whisk 2 tablespoons molasses
with 2 tablespoons reduced-sodium soy sauce.
DIRECTIONS
Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and
coriander in a small bowl. Reserve 2 tablespoons of the marinade in a
medium bowl. Place chicken in a large sealable plastic bag. Pour the
remaining marinade into the bag. Marinate in the refrigerator for at
least 2 hours or overnight.
Add peanut butter, water, ketchup and hot sauce to taste to the
reserved marinade and whisk to combine. Refrigerate until ready to use.
Position rack in upper third of oven; preheat broiler. Line a broiler
pan or baking sheet with foil and coat with cooking spray.
Remove the chicken from the marinade and thread equal amounts onto six
12-inch skewers. (If using wooden skewers, cover the exposed end of
each skewer with foil to prevent burning). Broil the skewers until the
chicken is cooked through and no longer pink in the middle, 6 to 8
minutes per side. Serve the satés with the reserved peanut sauce for
dipping.
Make Ahead Tip: Prepare through Step 2 up to 1 day ahead.
Nutrition Information
6 servings - Facts Per Serving:
Calories: 255 Fat. Total: 10g Carbohydrates, Total: 5g
Cholesterol: 63mg Sodium: 546mg Protein: 26g
Fiber: 1g % Cal. from Fat: 35% Fat, Saturated: 2g
Source: EatingWell Magazine
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MARINATED MUSHROOMS
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound white mushrooms, washed and halved
- 1 medium onion, cut in half and thinly sliced
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
Place the mushrooms in a medium saucepan and cover with water. Bring to
a boil over high heat, then reduce the heat to medium-low and simmer
for 20 minutes; drain and let cool.
In a glass container with a tight-fitting lid, combine the remaining
ingredients; mix well. Add the cooked mushrooms, stir, cover, and chill
for at least 2 hours before serving. Mushrooms can be stored in a
tightly closed glass container in the refrigerator for up to 1 week.
Nutritional Information Per Serving (1/4 cup): Calories: 77, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 119 mg, Carbohydrate: 6 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GLAZED MINI CARROTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 cups mini carrots (1 pound)
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons butter
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Combine carrots, water, honey, butter and salt in a large skillet.
Bring to a simmer over medium-high heat. Cover and cook until tender, 5
to 7 minutes.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1
to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and
serve.
Nutritional Information Per Serving (1/2 cup): Calories: 74, Fat: 2 g,
Cholesterol: 5 mg, Carbohydrate: 14 g, Protein: 1 g, Fiber: 2 g,
Sodium: 236 mg
Diabetic Exchanges: 2 Vegetable
Source: The
Eating Well Diabetes Cookbook
FISH CREOLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (3-ounce) fish fillets
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped onion
- 4 tablespoons reduced-fat margarine, divided
- 1/2 cup chopped green peppers
- 1 cup chopped canned tomatoes, undrained
- Pepper to taste
- 2 teaspoons flour
DIRECTIONS
Preheat oven to 350 degrees F.
Place fish fillets in baking pan coated with nonstick cooking spray.
Mix together lemon juice, onion, and 2 tablespoons melted margarine.
Pour mixture over fish. Bake uncovered or until fish flakes easily with
fork, about 15 minutes.
While fish is baking, prepare creole sauce; saute green pepper in
remaining margarine. Add tomatoes and pepper. Stir in flour. Simmer
until mixture is heated.
Nutritional Information Per Serving (3 ounce fillet plus sauce):
Calories: 205, Fat: 9 g, Cholesterol: 37 mg, Sodium: 338 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: Magic
Menus for People with Diabetes by American Diabetes Association
SHRIMP SPEDINI WITH
BASIL AND PEPPERS
~Shared by Mary S.,
Nashville, TN
Yield: 12 spedini, for 3 main-dish or 6 appetizer servings
(1/3 of recipe (main dish), or 1/6 of recipe (appetizer))
INGREDIENTS
- 24 large shrimp, peeled and deveined (about 12 ounces)
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 12 stiff sprigs fresh rosemary, each 4 to 5 inches long
- 1/2 small red bell pepper, cut into 1-inch triangles
- 1/2 small yellow bell pepper, cut into 1-inch triangles
- 12 leaves fresh basil, rinsed
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Combine shrimp, lemon juice, oil and garlic in a glass bowl and toss to
mix. Cover and refrigerate for 15 minutes. Drain, discarding marinade.
Preheat grill to medium-high.
To prepare spedini: Strip the leaves off the bottom 2 inches of each
rosemary sprig. Use a wooden or metal skewer to pierce holes in peppers
and the shrimp, then thread a piece of red pepper, followed by 2 shrimp
(through head and tail), yellow pepper and a basil leaf on each
rosemary sprig. Season the shrimp with salt and pepper.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with
tongs and rub it over the grate). Grill the spedini until the shrimp
are pink and opaque in the center, 2 to 3 minutes per side.
Nutritional Information Per Serving: Calories: 156, Fat: 4 g,
Cholesterol: 172 mg, Carbohydrate: 4 g, Protein: 24 mg, Fiber: 1 g,
Sodium: 363 mg
Diabetic Exchanges: 3-1/2 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BEEF AND ASPARAGUS SAUTE
~Shared by Maggie,
TX
Makes: 2 servings
Prep: 15 minutes
Cook: 8 minutes
Ingredients
6 ounces asparagus
1 teaspoon olive oil
8 ounces lean beef sirloin or tenderloin, trimmed of fat and very
thinly sliced
Salt
Freshly ground pepper
1/4 cup coarsely shredded carrot
1/2 teaspoon dried herbes de Provence, crushed
1/4 cup dry marsala
1/8 teaspoon grated lemon peel
1 cup hot cooked rice
Directions
1. Snap off and discard fibrous stem ends of asparagus. Bias-cut
asparagus into 2-inch pieces; rinse and drain well.
2. Heat oil over medium-high heat in a large nonstick skillet. Cook and
stir beef, salt, and pepper in hot oil for 3 minutes. Add asparagus,
carrot, and herbes de Provence; cook and stir 2 minutes more. Add
marsala and lemon peel; reduce heat.
3. Cook, uncovered, 3 to 5 minutes more or until beef is cooked through
and asparagus is crisp-tender. Serve over hot cooked rice.
Makes 2 servings.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 327, Total Fat (g) 7, Saturated Fat (g) 2,
Monounsaturated Fat (g) 4, Cholesterol (mg) 69, Sodium (mg)
209, Carbohydrate (g) 29, Total Sugar (g) 3, Fiber
(g) 2, Protein (g) 28,
Vitamin A (DV%) 0, Vitamin C (DV%) 11, Calcium (DV%)
4, Iron (DV%) 26, Starch (d.e.) 1.5, Vegetables
(d.e.) 1, Very Lean Meat (d.e.) 3, Fat (d.e.) 1.5
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
CHICKEN PARMESAN SUB
~Shared by Maggie,
TX
We can all agree that the addition of spinach, and the omission of a
greasy fried breading, give this old-school favorite a deliciously
healthy profile.
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
3 teaspoons extra-virgin olive oil, divided
1 6-ounce bag spinach
1/3 cup prepared marinara sauce, (see Tips for Two)
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
2 soft whole-wheat sandwich rolls, toasted
Preparation Combine flour, salt and pepper in a shallow dish. Place
chicken between two large pieces of plastic wrap. Pound with the smooth
side of a meat mallet or a heavy saucepan until the chicken is an even
1/4-inch thickness. Dredge the chicken in the flour mixture. Heat 1
teaspoon oil in a large nonstick skillet over medium-high heat. Add
spinach, and cook, stirring often, until wilted, 1 to 2 minutes.
Transfer to a small bowl. Add the remaining 2 teaspoons oil to the pan.
Add the chicken, and cook until golden on first side, 2 to 3 minutes.
Turn the chicken, reduce heat to medium, top with the wilted spinach,
marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook
until the cheese is melted and the chicken is cooked through, 2 to 3
minutes. Serve on rolls.
Nutrition Per serving : 458 Calories; 16 g Fat; 4 g Sat; 8 g Mono; 67
mg Cholesterol; 45 g Carbohydrates; 39 g Protein; 4 g Fiber; 693 mg
Sodium;
672 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
Tips for Two: Refrigerate marinara sauce for up to 1 week or freeze for
up to 3 months. Spread on toasted whole-wheat English muffin halves and
top with cheese for a quick snack; use for making lasagna; toss with
roasted eggplant or other roasted vegetables.
Source: EatingWell: December 2006
Click
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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FETTUCCINE ALFREDO, A LIGHTER VERSION
Adapted from Lidia Matticchio Bastianich and posted on Noble Pig.
8 ounces dried fettuccine
1 cup part-skim ricotta
2/3 cup 2% milk
1/2 cup chicken broth
4 Tablespoons butter
1/4 cup finely grated Parmigiano-Reggiano cheese (not shredded)
Salt and freshly ground pepper to taste
1 cup scallion, chopped (optional)
Boil salted water for the pasta over high heat and cook the pasta al
dente. (How do you know it's al dente? Cut a piece, if you see a
small, white dot in the center, it's perfect.)
Blend the ricotta, milk and chicken broth in a blender until
smooth. Set aside.
Melt butter in a large sauté pan over medium heat. Add the
ricotta mixture to the pan before the butter is completely
melted. Simmer 2-3 minutes.
Add pasta taken directly from the pasta water to the sauté pan.
Bring the sauce and pasta to a boil, stirring to coat. Cook until
the sauce is reduced to a thick, creamy consistency. However,
don't over do it.
Remove from heat and sprinkle with grated cheese and season to your
liking with salt and freshly ground pepper. Toss and serve.
Scallions gives it a nice color and a bit of flavor.
Source: Noble
Pig
ORANGE PORK AND
BROCCOLI STIR-FRY
2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless
chicken-breast halves, or 1 1/2 pounds skinless salmon fillet -- meat
or fish cut into bite-size pieces
2 tablespoon sherry or white wine
1/2 teaspoon crushed red pepper flakes
4 tablespoons cornstarch
1 orange, zest grated and juice squeezed
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons canola oil
1 onion, cut into thin wedges
1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled
and thinly sliced (3 cups)
In a bowl, toss the meat or fish with the sherry, red pepper, and 2
teaspoons of the cornstarch. In a measuring cup, combine the orange
juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
In a large nonstick skillet or wok, heat the oil over medium-high heat.
Add the orange zest and let it sizzle for 1 minute. Add the onion and
the meat or fish and cook, stirring, until cooked through, 2 to 5
minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or
until the broccoli is tender.
Yield: 4 servings.
CALORIES 383 (33% from fat); FAT 14g (sat 3g); CHOLESTEROL 111mg;
CALCIUM 54mg; CARBOHYDRATE 19g; SODIUM 647mg; PROTEIN 43mg; FIBER 3g
WHITE PECAN FUDGE
1 Tbs. plus 1/2 cup butter, divided
2-1/2 cups miniature marshmallows
2-1/4 cups sugar
1 cup heavy whipping cream
16 squares (1 oz. each) white baking chocoalte, cut into small pieces
2 tsp. vanilla extract
2 cups chopped pecans
1. Line a 9-inch square pan with foil. Grease the foil with 1/2 Tbs.
butter and set aside. Butter the sides of a large heavy saucepan with
1/2 Tbs. butter. Cut remaining butter into small pieces and place in a
large heat-proof bowl; add marshmallows and set aside.
2. In the buttered saucepan, combine sugar and cream. Cook and stir
over medium heat until mixture comes to a boil. Cover and cook for 2
minutes to dissolve any sugar cystals. Uncover; cook over medium heat,
without stirring, until a candy thermometer reads 234F (soft-ball
stage).
3. Remove from the heat. Pour over butter and marshmallows; stir until
melted. Add the chocolate. Continue stirring until chocolate and
mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan.
Refrigerate until firm. Lift out of pan; remove foil and cut into
1-inch squares. Store in an airtight container at room temperature.
Yield: about 3-1/2 lbs. (about 6-1/2 dozen).
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
TURKEY MEDALLIONS
1 lb. ground turkey
1/4 cup bread crumbs
1/2 tsp. fennel seed (optional)
1/2 tsp. ground sage
1/2 tsp. ground allspice
1 egg salt
1/2 cup water
1 TBSP cooking or white wine
1 TBSP butter or margarine
In large bowl, mix turkey, bread crumbs, fennel, sage, allspice, egg
and salt. With well floured hands, shape turkey mixture into small
meatballs. With palm of hands, flatten balls into 1/4" thick patties.
In skillet over medium high heat in hot oil, cook turkey patties a few
at a time until turkey loses its pink color and is throughly browned on
both sides. Repeat with rest of patties and place on plate when
browned. Into drippings remaining in skillet, over medium low heat,
stir in water, wine, butter and 1/4 tsp. salt, stirring to loosen brown
bits in skillet. Spoon turkey medallions into a 9x13 casserole dish.
Top with pan drippings. Cover with lid or foil and bake at 350 for 30
minutes or until heated through.
SAUCY CHICKEN AND
ASPARAGUS
This is very good. I like asparagus and this is a good way to get it. A
very simple meal.
Serving Size : 4
1- 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup (4 ounces) shredded cheddar cheese
If desired, partially cook asparagus; drain. Place the asparagus in a
greased 9-in. square baking dish. In a skillet over medium heat, brown
the chicken in oil on both sides. Season with salt and pepper. Arrange
chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice
and curry powder; pour over chicken. Cover and bake at 375° for 40
minutes or until the chicken is tender and juices run clear. Sprinkle
with cheese. Let stand 5 minutes before serving.
HOLIDAY JAR COOKIES
1/4 c. sugar
1/2 c. packed brown sugar
1 1/2 c. all-purpose flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. Holiday M & M's
1/2 c. rolled oats
1/2 c. regular (or Cocoa) Rice Krispies
1/2 c. white chocolate chips
Layer the ingredients in the order listed into a wide-mouthed quart
canning jar, packing each layer firmly with a wooden spoon. Screw on
lid and decorate jar top with fabric circle and twine. Hang a label
around the jar neck with the following instructions:
To bake cookies, cream together 1/2 c. butter, 1/2 tsp. vanilla and 1
egg in a mixing bowl. Add the contents of the jar and stir until
well-blended. Drop by rounded teaspoonfuls onto an ungreased baking
sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned.
CHEESY SPINACH
SPAGHETTI
10 ounces frozen chopped spinach
1 large egg, beaten
1/2 cup regular or light sour cream
1/2 cup milk
4 tablespoons grated Parmesan cheese, divided
1 teaspoon onion salt
1/4 teaspoon ground black pepper
2 cups (8 ounces) grated Monterey Jack cheese, divided
8 ounces spaghetti, cooked and drained
Heat oven to 350 degrees. Cook spinach according to package directions,
drain well and set aside.
In a large bowl, combine egg, sour cream, milk, 2 tablespoons of the
Parmesan cheese, onion salt, pepper, spinach and 1 cup of the Monterrey
Jack cheese. Add the spaghetti and toss well to coat.
Pour the mixture in a baking dish that has been sprayed with nonstick
cooking spray. Top with the remaining cheeses and bake for 30 minutes,
until cheese is melted and top is lightly browned.
Makes 4 to 6 servings.
SOFT SPICE BARS
These bars have the old-fashioned taste of gingersnaps, but they're
chewy and quick and easy to make.
3/4 cup butter or margarine, melted
1 cup plus 2 tablespoons sugar, divided
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a mixing bowl, combine butter, 1 cup of sugar and molasses. Beat in
egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger
and salt; stir into the molasses mixture. Spread into a greased 15-in.
x 10-in. x 1-in. baking pan. Sprinkle with remaining sugar. Bake at
375° for 10-12 minutes or until lightly browned. Do not overbake. Cool
on a wire rack before cutting.
Yield: 2-1/2 dozen
CHEESE & BACON
POTATO ROUNDS
4 baking potatoes, cut into 1/2 " slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled (or prepackaged)
8 oz. shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
Preheat oven to 400 degrees F (200 degrees C). Brush both side of
potato slices with butter; place them on an ungreased cookie sheet.
Bake in the preheated 400° oven for 30 to 40 minutes or until lightly
browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion;
continue baking until the cheese has melted. Serve with sour
cream.
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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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