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A
to Z
Recipes
December
15,
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. Yeppers.
It's beginning to feel a lot like Christmas. No, it's not cold here.
That only lasted for what seemed like a few minutes. But the traffic
jams around the beautifully decorated churches and shopping areas on my
way to and from work are usually a great barometer. Texas has a better
unemployment rate than most of the country, and our economy has
remained above average. We are truly blessed. And from what I've see
and heard around here lately, Christ and giving are very much in season!
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 extremely 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, 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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The
best of all gifts around any Christmas tree: the presence of a
happy family all wrapped up in each other.
~ Burton Hillis
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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No Christmas This Year
~Shared by Treva, NC
We won't have a Christmas this year, you say
For now the children have all gone away;
And the house is so lonely, so quiet and so bare
We couldn't have a Christmas that they didn't share.
We won't have a Christmas this year, you sigh,
For Christmas means things that money must buy.
Misfortunes and illness have robbed us we fear
Of the things that we'd need to make Christmas this year.
We won't have a Christmas this year you weep,
For a loved one is gone, and our grief is too deep;
It will be a long time before our hearts heal,
And the spirit of Christmas again we can feel.
But if you lose Christmas when troubles befall,
You never have really had Christmas at all.
For once you have had it, it cannot depart
When you learn that true Christmas is Christ in your heart.
~ Verna S Teeuwissen
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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How to Set a Perfect Cheese Board
~Shared by Marilyn, Canton, OH
Serve 3 to 5 types of cheese in different styles, tastes and
textures. More choices than that can be overwhelming. A good
start would be a soft cheese like Brie, a firm cheese like Cheddar and
a blue-veined cheese like Roquefort.
Build your cheese board around a theme, such as cheeses from a
particular region or different milks such as from cows, sheep, and
goats. Garnish your cheese board with colorful, edible ingredients such
as grapes, apples, tomatoes, celery, and dried berries.
Put out separate dishes with a variety of gourmet olives (Kalamata,
Nicoise, Spanish), pickled vegetables (gherkins, artichoke hearts,
peppers), lightly roasted nuts (walnuts, macadamias, almonds), and a
selection of mustard varieties for dipping.
Offer a choice of different breads, crackers and biscuits in a choice
of shapes and flavors.
When serving, remove the wrapping from cheeses but leave rinds on.
Provide a cheese knife for each cheese, to avoid mixing flavors.
Before serving, bring cheese to room temperature for optimal flavor by
removing them from the refrigerator for up to, but no more than, 2
hours prior to serving.
Source: Mr. Food
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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Fractured Carols
~Shared by Treva, NC
Listen very closely when kids sing Christmas carols, This is what you
just might hear!
Deck the Halls with Buddy Holly
We three kings of porridge and tar
On the first day of Christmas my tulip gave to me
Later on we'll perspire, as we dream by the fire.
He's makin' a list, chicken and rice.
Noel. Noel, Barney's the king of Israel.
With the jelly toast proclaim
Olive, the other reindeer.
Frosty the Snowman is a ferret elf, I say
Sleep in heavenly peas
In the meadow we can build a snowman, Then pretend that he is sparse
and brown
You'll go down in Listerine
Oh, what fun it is to ride with one horse, soap and hay
O come, froggy faithful
You'll tell Carol, "Be a skunk, I require"
Good tidings we bring to you and your kid
As a little girl climbed onto Santa's lap, Santa asked the usual, "And
what would you like for Christmas?" The child stared at him open
mouthed and horrified for a minute, then gasped, "Didn't you get my
E-mail?"
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:
ASIAGO CHEESE DIP
~Shared by Luanne,
FL
A festive dip for your Christmas table and very good.
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese
plus 1 tablespoon
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions, sliced
1/4 cup mushrooms, sliced
Reconstitute sun-dried tomatoes in hot water. Clean, rinse, and slice
green onions. Rinse and slice mushrooms.
Squeeze all the water out of the tomatoes, then julienne into fine
strips.
Combine all ingredients except tomatoes, then add the sun-dried
tomatoe.s
Place into an oven-proof container. Top with remaining tablespoon of
Asiago cheese and bake at 350 degrees for about 15 minutes or until
bubbly.
CHRISTMAS PUDDING
~Shared by Treva, NC
2 & 1/2 cups all purpose flour , sifted
1 teaspoon Clabber Girl Baking Powder
1 & 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 cup milk
1/4 teaspoon nutmeg
1 & 1/2 cups raisins
1/2 cup currants
1/3 cup chopped citron (I always omit the citron; I don't like it)
1 cup packed brown sugar
3/4 cup margarine, softened
2 eggs
Mix and sift dry ingredients. Add fruits and stir until they are well
coated. In a separate bowl, cream butter and brown sugar until fluffy.
Beat in eggs, and add flour/fruit mixture alternately with milk. Mix
well.
Turn into greased 1 & 1/2 quart mold. Cover and steam 2 hours. (to
steam, set mold on a rack in large kettle/saucepan. Keep boiling water
to half the depth of the mold, adding water during steaming process
when necessary.)
CHERRIES JUBILEE
~Shared by Marilyn,
Canton, OH
1/2 stick butter
1/4 cup sugar
1 Tbsp. cornstarch
1 (16-ounce) can pitted Queen Anne cherries (fresh or frozen)
1/4 cup brandy
Vanilla ice cream
Drain cherries, reserving all the juice. Melt butter in a saute
pan. Stir in cornstarch and sugar until smooth. Gradually stir in the
reserved cherry juice. The mixture will thicken up. When it boils, pour
in the brandy and turn off the heat. Light the brandy in the pan with a
lighter or long match. When the flame dies down, stir in the cherries
and serve over ice cream. Yield - serves 6 to 8
KELLY'S DIP
~Shared by Jim D.,
WA
Great on crackers!
1 cup mayo
1 14 oz can artichokes
1 cup grated parmesan cheese
1 small can chopped jalapenos
1 Tbsp garlic or 2 to 3 cloves chopped garlic
Mix, and pour into lightly greased 8 by 8 casserole dish. Sprinkle
fine, dry breadcrumbs on top. Bake in preheated 375 degree oven for 45
minutes
GREEK CAULIFLOWER IN
TOMATO SAUCE
~Shared by Linda
H., Rosharon, TX
Greek Cauliflower in tomato sauce - (Kounoupidi kokkinisto)
1 kg cauliflower
1/2 cup olive oil
3 onions
10 tomatoes
sugar
cinnamon
salt
pepper
Wash the cauliflower, remove the stems and cut it in pieces. Use a
saucepan to prepare the sauce for the cauliflower. Wash and mash the
tomatoes. Peel and chop the onions. Add the olive oil into the saucepan
together with the tomato mash, the onions the cinnamon, the sugar, salt
and pepper. Stir the mixture and let the sauce boil. When it boils put
the cauliflower and let it simmer until the sauce thickens and the
cauliflower is tender. Cool and serve.
Source: http://www.greek-recipe.com
APPLE SNOW
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
6 large apples - peeled, cored and chopped
3 tablespoons water
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 egg white
In a large saucepan or Dutch oven, combine apples and water and cook,
covered, over low heat, until frothy, 15 to 30 minutes. Remove from
heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
In a medium bowl, whip the egg white until stiff peaks form. Fold into
the cooled apple mixture. Serve.
ANDOUILLE RICE CAKES
~Shared by Johnny,
LA
If you like andouille, give these rice cakes are try. When crawfish is
in season, Marcelle suggests serving them topped with a big spoonful of
crawfish ettoufee.
3 ¼ tablespoons vegetable oil
½ cup chopped onions
½ cup chopped bell peppers
1 rib celery, chopped
4 ounces andouille, chopped
2 cups chicken stock
2 teaspoons salt
Hot sauce to taste
1 ¼ tablespoons all-purpose flour
3 cups cooked long-grain rice
2 tablespoons chopped green onions
2 tablespoons chopped parsley
Seasoned flour for dredging
Vegetable oil for frying
Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat.
Add the onions, bell peppers and celery and cook, stirring, until they
are soft, about 5 minutes.
Add the andouille and cook for about 5 minutes, stirring occasionally.
The mixture will become brown. Add the chicken stock, salt and hot
sauce and bring to a boil.
In a small skillet, combine the remaining 1¼ tablespoons of vegetable
oil and the unseasoned flour over medium heat and make a blond roux.
Add this roux to the andouille mixture and simmer for about 5 minutes,
stirring until the mixture thickens.
Remove from heat. Cool, stirring occasionally, for about 20 minutes.
Once the mixture has cooled down, add the rice, green onions and
parsley. Mix well.
Cover and refrigerate until the mixture has cooled completely. Form the
rice mixture into 2-inch patties (about l4 patties). Lightly dredge or
sprinkle lightly with the seasoned flour.
In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil
over medium-high heat and pan-fry 2 to 3 patties at a time, for several
minutes on each side until lightly browned. Repeat the process until
all of the patties are cooked.
WALNUT RUM CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: One 9-inch cheesecake
Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
Ingredients
1 cup raisins
2 tablespoons rum or water plus 1/2 teaspoon rum flavoring
1 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
Walnut Praline Glaze (see notes)
Instructions
Preheat oven to 300°. In small bowl, combine raisins and rum; set
aside.
Combine crumbs, nuts, sugar and margarine; press firmly on bottom of
9-inch springform pan or 13x9-inch baking pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
Eagle Brand® until smooth. Add eggs; mix well. Drain rum from raisins;
stir rum into batter. Pour into prepared pan. Top evenly with raisins.
Bake 55 to 60 minutes or until center is set. Cool. Top with Walnut
Praline Glaze. Chill. Refrigerate leftovers.
Notes: Walnut Praline Glaze: In small saucepan, combine 1/3 cup firmly
packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until
sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes or
until thickened. Remove from heat; stir in 3/4 cup chipped toasted
walnuts. Spoon over cake. (For 13x9-inch pan, double all glaze
ingredients; simmer 10 to 12 minutes or until thickened.)
CHOCOLATE FUDGE
COOKIES
~Shared by Mary H.,
Montreal, Canada
(Courtesy of my friend, Joan.)
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup softened butter or margarine
1 1/4 cups brown or white sugar (I prefer brown, or I add a little
white if I am running low on brown)
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips
1/3 cup chopped nuts
In a large bowl, mix flour, baking soda, salt and cocoa together.
In another bowl, cream butter and sugar together until light. Add
eggs, one at a time, beating well after each addition. Add
vanilla and mix well. Fold dry ingredients into creamed
mixture. Dough will be stiff, but be patient: it does mix
together eventually! Add chocolate chips and nuts; stir well.
Drop dough by teaspoons onto greased or foil-lined cookie sheets.
Bake at 350 degrees F. for 10 minutes and no longer! Rotate the
sheet after 5 minutes' baking time. Cool for at least 5 minutes
before removing cookies from pan. Yield: about 3 dozen cookies.
HOLIDAY SUGAR COOKIES
~Shared by Treva, NC
3/4 cup solid shortening (butter flavored preferred)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 & 1/4 cups all-purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium
speed of electric mixer until light and creamy. Combine flour, baking
powder and salt. Add to creamed mixture, mixing on low speed until well
blended. Cover dough and chill 1 hour, if desired, for easy rolling.
Preheat oven to 375 degrees. Roll half of dough at a time. Roll out
dough on lightly floured surface to 1/4-inch thickness. Using a cookie
cutter, cut in desired shapes. Place on ungreased baking sheets. Roll
leftover pieces. Sprinkle with colored decorations or leave plain to
decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until
edges are light brown. (Time will vary with cookie size.) Cool
slightly, then remove to cooling rack. Cool completely before
decorating.
Yield: about 36 cookies: varies with cookie size
CHRISTMAS PEPPERMINT
PIE
~Shared by Marilyn,
Canton, OH
3 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
3 Tbsp. cocoa
9 inch baked pie shell
1 quart pink peppermint ice cream
1 bottle fudge topping
crushed peppermint candy
Heat oven to 325°. Beat egg whites until frothy, sprinkle with cream of
tartar, beat until soft peaks form. Gradually add sugar, beating until
stiff but not dry. Sift cocoa evenly over meringue. Carefully fold in
cocoa with flexible spatula. Spread evenly in pie shell, filling over
fluted edge. Bake 25 minutes. Meringue will be soft. Cool thoroughly.
Just before serving, fill with ice cream, top with fudge topping and
peppermint candy if desired.
SCAMPI DRENCHED IN
GARLIC BUTTER
~Shared by Jim D.,
WA
Not a scampi for cardiologists!
INGREDIENTS:
GARLIC-BUTTER SAUCE:
3/4 cup Butter
1 Tbl. Garlic, finely minced
1 cup Clam juice
1/4 cup Flour
1 Tbl. Parsley, minced
1/3 cup White wine
Juice of 1/2 lemon
1 tsp. Basil, dry
1/4 tsp. Nutmeg
Salt and pepper
1/2 cup light cream
SCAMPI:
2 Tbl. Butter
1/3 cup Olive oil
1 Tbl. Garlic, minced
Juice of 1 lemon
1 Tbl. Parsley, chopped
1/2 tsp. Red pepper, crushed
1 Tbl. Basil, fresh
1/4 cup White wine
Salt and pepper
3 lb. Shrimp, (8-15/lb.) deveined
PREPARATION:
SAUCE:
Melt butter with garlic in saucepan over medium heat; do not let the
garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth. Pour flour mixture into garlic butter and stir until
smooth and well blended. Stir in wine, lemon juice, herbs and spices,
stirring constantly. Gradually add half-and-half and stir until
thickened. Simmer for 30 to 45 minutes.
SCAMPI:
Melt butter in large saucepan on high heat and add oil. Combine
remaining ingredients keeping scampi aside until the last minute. Add
scampi and saute until firm and slightly pink. Do not overcook. Pour
scampi butter over scampi.
8 servings
SPINACH CHEESE PIE
~Shared by Linda
H., Rosharon, TX
Here's what's for dinner tonight!
Servings: 6
2 (9 inch) pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust
into glass pie dish.
In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta,
mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour
into bottom pie crust. Place second pie crust on top of filling and
trim edges.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10
minutes and cut into wedges.
Source: Allrecipes.com
EGGNOG CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, mix
together 1/4 cup melted butter, wafer crumbs, and white sugar. Press
firmly on the bottom of a 9 inch springform pan.
In a large bowl, beat cream cheese until fluffy. Gradually beat in
sweetened condensed milk. Mix in eggs one at a time, blending well
after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into
the prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until set. Cool for
about 5 minutes, then run a knife blade carefully around the inside rim
of the pan to loosen the cake from the sides. Cool in the pan to room
temperature, then refrigerate until completely chilled. Remove from pan
before serving.
In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2
tablespoons butter in a medium saucepan. Stir in brown sugar and the
cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat,
and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark
rum. Cool. Just before serving, stir in pecans. Serve sauce with
cheesecake.
DI'S MINI DOBERGE
CAKES
~Shared by Johnny,
LA
D.P. of Mandeville writes, "Several years ago, I heard about Doberge
cakes and made one from scratch. It was delicious but time-consuming
and mine did not look as pretty as the picture. I then improvised and
made this version for my family, which they love. Since I make them
cupcake size, they are easy to manage with the layers."
D.P. uses both foil and paper cupcake cups.
1 chocolate cake mix
1 small package chocolate pudding
1 can chocolate frosting
2 teaspoons almond extract
Prepare chocolate cake according to package directions, and add 1
teaspoon almond extract to the batter. Make cupcakes in the muffin cups
according to standard baking methods on the cake mix package, but make
them a bit smaller than regular cupcakes.
While baking, make pudding according to package directions and add 1
teaspoon almond extract.
When cupcakes are baked and cooled slightly, peel them from the foil
muffin cup and place upside down in paper muffin cups. Split each
cupcake in half and spread pudding inside.
Microwave can of frosting according to package directions, until
frosting is spreadable. Starting in the middle of the cupcake, spoon
frosting over it so that is spreads and runs down the sides.
Serve warm, or refrigerate until serving time.
ZUCCHINI CARROT
BLACK WALNUT BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Black walnuts are a native American nut that has a strong, slightly
bitter flavor. They are not always easy to find in the grocery, but you
can substitute regular walnuts with equally good results.
This bread can be frozen. As soon as possible after cooling,
enclose bread in a plastic freezer bag, plastic wrap, or foil and seal
well. Will stay fresh for two to three months. When ready
to serve, simply remove the wrapped bread from the freezer and allow
bread to stand, still wrapped, at room temperature until thawed.
Or unwrap the bread and place on a baking sheet in a 350 F. oven for
ten to fifteen minutes until thawed.
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla
1/2 cup packed shredded zucchini
1/2 cup shredded carrot
2 cups all purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped black walnuts or regular walnuts
Preheat the oven to 350 F. Butter ONE-8 1/2 x 4 1/2 inch pan OR
three - 5 3/4 x 3 1/2 inch loaf pans.
In a large bowl using an electric mixer, beat the eggs until
foamy. Add the oil, sugars and vanilla and beat at high speed
until the mixture is very thick and fluffy.
With a spoon, stir in the shredded zucchini and carrot.
Stir the flour, wheat germ, baking powder, baking soda, salt, and
walnuts together in another bowl. Blend into the zucchini mixture
just until the flour is no longer visible. Pour the batter into
the prepared loaf pan or pans.
Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller
loaves, or until a wooden skewer inserted in the center comes out
clean. Cool in the pan for 10 minutes, then turn out onto a wire
rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
MARZIPAN
~Shared by Barb C.,
Chula Vista, CA
2 cups ground almonds
1 1/4 cups sifted powdered sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
Powdered sugar
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to ensure
that the paste is sticky, but not wet. Knead paste until smooth on a
pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in
refrigerator up to 4 weeks.
EASY HOLIDAY MINTS
~Shared by Treva, NC
1 (16 oz.) pkg. Powdered sugar
3 tbsp. Softened butter or margarine
3 & 1/2 tbsp. Evaporated milk
1/4 to 1/2 tsp. Peppermint extract or
Almond
Few drops desired food coloring
Combine all ingredients in large mixing bowl; knead until smooth. Shape
mints and place on baking sheet. Cover with a paper towel and let dry
(24 hours). Remove and place in airtight container.
Yields 6 dozen.
CHRISTMAS COFFEE
PUNCH
~Shared by Marilyn,
Canton, OH
1 1/4 c. sugar
1 gal. strong coffee
1 pt. whipping cream, whipped
1 pt. vanilla ice cream, softened
1 pt. chocolate ice cream, softened
Stir sugar into hot coffee; chill thoroughly. Fold in whipped cream and
ice creams just before serving. Makes 5 quarts.
APPLE FRITTERS
~Shared by Jim D.,
WA
INGREDIENTS
1 c. flour
3/4 tsp. baking powder
1 T. sugar
1/ 4 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1 egg, beaten
2-3 tart apples
oil for deep fryer
DIRECTIONS
1. Mix flour, baking powder, sugar, cinnamon and salt.
2. Add milk and well beaten egg. Mix well.
3. Peel and core apples. Dice or shred and fold into batter.
4. Drop by 1 Tbs. of batter into hot oil and deep fry until brown.
5. Turn and brown other side.
6. Drain and sprinkle with powdered sugar if desired.
Source: Cooking.com
TOM CRUISE'S
SPAGHETTI CARBONARA
~Shared by Linda
H., Rosharon, TX
Created by Tom Cruise
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced
garlic, one chopped onion and the Italian bacon cut into small squares.
Let simmer for about a half-hour, being careful not to let the oil get
to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti
until al dente, drain and immediately add egg mixture to pasta. The
eggs are actually cooked by the pasta. (Make sure the eggs are
thoroughly cooked before proceeding.) Stir the egg mixture until it is
well mixed. Pour in the mixture from the frying pan and stir. Finish
with the parmesan cheese and serve!
PARTY CUCUMBER
SANDWICHES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (1 pound) loaf cocktail rye bread
1 (3 ounce) package cream cheese, softened
1 large cucumber, peeled and thinly sliced
1 onion, halved and thinly sliced
6 tablespoons mayonnaise
Place half of the cocktail rye bread on a clean work surface. Spread
each slice with cream cheese.
Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of
onion.
Spread remaining slices with mayonnaise and place atop onions to
complete the sandwiches.
COUSH COUSH
~Shared by Johnny,
LA
2 cups yellow cornmeal
1-1/2 tsp salt
1 tsp baking powder
1-1/2 cups milk or water
1/2 cup lard
Mix real well, cornmeal, salt, baking powder, milk or water and add to
hot lard in a 5 quart iron pot over high heat. Let crust form. Stir
well and lower heat to simmer. Cover and cook 15-20 minutes. Serve with
milk and sugar as a cereal or with cane syrup and crisp bacon or
sausage.
TUNA GREEN BEAN
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 large can green beans (drained)
1 small. can water packed tuna
1 can mushrooms; drained and cut
2 tbs. onion flakes
3 cheese slices
In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up
mushrooms. Mix well. Have individual casseroles; divide into 3 to 4
casseroles. Top each casserole with 1 slice of cheese. Bake in oven
until cheese has melted.
EASY MEXICAN
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no
longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or
until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla
chips in dish, and then spoon beef mixture over chips. Spread sour
cream over beef, and sprinkle olives, green onion, and tomato over the
sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
GINGERBREAD SPICED
COFFEE SYRUP
~Shared by Treva, NC
1 cup water
1 cup sugar
1 tablespoon honey
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick, broken into large pieces
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg
In a saucepan over medium-high heat, combine water, sugar, and honey.
Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and
nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30
minutes. Let cool for 20 minutes, then strain through a fine mesh
sieve, or double layer cheesecloth.
NOTE: This is a delightful spicy syrup that you can use to spice up
coffee, tea, apple cider, you name it, it's all good! Add a tablespoon
to your favorite beverage, or use it in whipped cream, or brush it on
cakes. Drizzle it on yogurt, oatmeal, or pancakes - the possibilities
are endless!
SANTA'S WHISKERS
~Shared by Marilyn,
Canton, OH
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 Tbsp. milk
1/2 teaspoon rum extract (or 1 tsp. vanilla)
2 1/2 cups all-purpose flour
3/4 cup finely chopped red and/or green candied cherries
3/4 cup finely chopped pecans
3/4 cup flaked coconut
In a large bowl, beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and beat until fluffy. Add milk and
flavoring (rum or vanilla) and beat well.
Add flour and beat until well mixed. Stir in cherries and pecans.
Divide dough into thirds. Shape each portion into a 7-inch-long log.
Roll each log in 1/4 cup of the coconut to coat. Wrap and chill in the
refrigerator at least 2 hours or up to 24 hours. Cut into
1/4-inch-thick slices. Place on an ungreased cookie sheet. Bake at 375
degrees for 10 to 12 minutes or until edges are lightly browned. Cool
cookies on wire rack. Makes about 80.
BLACK WALNUT CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 cup butter
1/2 cup shortening
1 2/3 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 eggs
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1 cup chopped black walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans. Sift flour, salt and baking powder together and
set aside.
In a large bowl, cream butter, shortening and sugar until light and
fluffy. Add eggs one at a time and beat in well. Add flour mixture
alternately with milk and mix well. Add vanilla and walnut extract.
Fold in nuts.
Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C)
for 35 to 40 minutes, or until a toothpick inserted into the cake comes
out clean.
CINNAMON PECANS
~Shared by Treva, NC
Makes about 3 1/2 cups
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 egg white
3 cups pecan halves
Preheat oven to 325F. Combine sugar, cinnamon and salt in small
bowl. Whisk egg white in large bowl until frothy. Add pecans to
egg white and toss to coat. Add sugar mixture and toss
thoroughly. Spread pecans in a single layer on heavy large cookie
sheets. Bake until toasted and crisp, about 20 minutes. Using spatula,
immediately loosen pecans from cookie sheets. Cool. (Can be prepared 2
weeks ahead. Store in airtight container.)
CRANBERRY EGGNOG
SALAD
~Shared by Marilyn,
Canton, OH
1 package vanilla pudding, not instant
1 (3 oz) package lemon Jell-O
2 cups boiling water
1 (3 oz) package raspberry Jell-O
1 cup boiling water
1 can whole- berry cranberry sauce
2 cups whipped topping
1/2 teaspoon nutmeg
Cook pudding and lemon Jell-O in 2 cups boiling water. Chill until
partially set.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in cranberry
sauce. Chill until partially set. Mix nutmeg and topping. Fold into
pudding mixture. Pour 1/2 cranberry mixture in to 8-by-8-inch pan.
Carefully spoon pudding over this. Repeat both layers. Refrigerate
overnight.
This makes a pretty festive, four-layer salad.
BACON CHEESE PUFFS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise.
Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto
each slice of bread.
Broil for 5 minutes, or until bubbly.
FRENCH CANADIAN
FILLET DE PORC AUX
CHAMPIGNONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pork tenderloin
1 clove garlic
Paprika
2 tbs. butter
1/2 tsp. marjoram or savory
1/2 cup cream
1 cup sliced mushrooms
3 tbs. white wine
Salt and pepper
2 tbs. flour
Rub pork with garlic. Dust heavily with paprika and brown in butter.
Add mushrooms and coat well with butter. Then add wine, salt, pepper
and seasonings. Cover and gently simmer 40 minutes or until tender. Mix
flour with cream. Add to sauce in pan after removing cooked tenderloin.
Cook a few minutes. Serve with tenderloin.
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OAT BRAN MUFFINS
~Shared by Jim D.,
WA
1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray
Preheat oven to 375.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 8 ingredients (all-purpose flour through
salt) in a large bowl, stirring well with a whisk. Stir in carrot,
apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food
processor; process until smooth. Make a well in center of flour
mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with
cooking spray. Bake in batches at 375 for 20 minutes or until muffins
are browned and spring back when touched lightly in center. Remove the
muffins from pans immediately, and place on a wire rack.
Yield: 28 muffins (serving size: 1 muffin)
CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g);
IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM
188mg; PROTEIN 3.5g; FIBER 3g
HEALTHY CAJUN
JAMBALAYA
~Shared by Maggie,
TX
This Cajun dish uses smoked turkey sausage instead of higher-fat
sausage, plus plenty of vegetables, tomatoes, brown rice, shrimp &
seasonings.
Ingredients
2 teaspoons olive oil
1 medium onion, diced
1 medium sweet green pepper, diced
1 medium sweet red pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1 16-oz package turkey kielbasa, sliced
1 14-oz can diced tomatoes, undrained
1 10-oz can diced tomatoes with green chilies, undrained
3 cups cooked brown rice
1 tsp dried thyme
1/2 tsp kosher or coarse salt
1 tsp hot pepper sauce, or to taste
1 tablespoon Worcestershire sauce, or to taste
1 pound medium shrimp, peeled and deveined
Method
Heat oil in a large Dutch oven over medium-high heat. Add onions,
peppers, celery and garlic and saute for 5 to 6 minutes or until
vegetables are soft. Add sausage and saute 2 to 3 minutes or until
browned. Add remaining ingredients except shrimp and cook for 5 more
minutes. Add uncooked shrimp and cook for 5 minutes or until shrimp is
pink and cooked through. Remove from heat and serve warm with extra hot
sauce.Notes: This jambalaya is packed full of veggies, lean sausage,
shrimp, and heart-healthy brown rice. The best part is that is tastes
just as good as traditional jambalaya recipes.
Number of Servings: 6
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LAMB CHOPS WITH A MUSTARD CRUST
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 small clove garlic, crushed and peeled
- 1/4 teaspoon salt, divided
- 2 teaspoons coarse-grained Dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon Worcestershire sauce
- Freshly ground pepper to taste
- 1/4 cup fresh whole-wheat breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 4 (4 to 5 ounce) loin or rib lamb chops, trimmed of fat
DIRECTIONS
Preheat oven to 450 degrees F.
In a mortar and pestle or with the side of a chef's knife, mash garlic
and 1/8 teaspoon salt into a paste. Transfer to a small bowl; stir in
mustard, rosemary, Worcestershire sauce and pepper. Mix breadcrumbs,
parsley, 1 tablespoon oil and remaining 1/8 teaspoon salt in another
small bowl. Set aside.
Heat remaining 1 teaspoon oil in a large nonstick skillet over
medium-high heat. Add lamb chops and cook until one side is nicely
browned, 1 to 2 minutes. Place the chops, browned-side up, on a broiler
pan or baking sheet.
Spread the reserved mustard mixture over the browned side of each chop.
Pat the breadcrumb mixture on top of the mustard mixture. Roast until
the chops are cooked to your liking, 6 to 8 minutes for medium-rare.
Nutritional Information Per Serving (1/4 of recipe): Calories: 151,
Fat: 9 g, Cholesterol: 40 mg, Carbohydrate: 5 g, Protein: 14 g, Fiber:
1 g, Sodium: 266 mg
Diabetic Exchanges: 2 Medium-Fat Meat
Source: The
Eating Well Diabetes Cookbook
ARTICHOKE FRITTATA
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 5 large whole frozen artichoke hearts, thawed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon plus a few pinches salt
- 5 eggs
- 7 egg whites
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped thyme
DIRECTIONS
Slice the artichoke hearts into 1/2-inch pieces.
Heat a saute pan over high heat. Lightly coat the bottom with olive
oil. When the oil begins to shimmer, add the artichoke slices, reduce
the heat to medium-low, and saute the artichokes until they're tender,
about 10 minutes, stirring occasionally. Season the artichokes with
salt as you saute them. Remove them from the heat.
Crack the eggs into a medium bowl. Add the egg whites and season them
with a few pinches of salt. Whisk them until they're well blended.
For a large frittata, heat a large nonstick pan over medium-high heat
and then add 1/2 tablespoon of butter and allow it to coat the bottom
of the pan. Place half of the cooked artichoke slices in the pan and
sprinkle them with parsley and thyme. Reduce the heat to low and pour
half of the egg mixture over the artichokes.
Quickly stir everything together so that the artichokes are evenly
distributed. Cook the mixture, without stirring, until the eggs are
almost set, approximately 4 minutes, and then flip the frittata over
and let it cook for another minute or so. Slide out of the pan and onto
a serving plate.
Repeat step 4 to make a second frittata. Cut each frittata into 3
pieces. Serve hot or cold with bread.
Nutritional Information Per Serving (1/6 of recipe): Calories: 119,
Fat: 8 g, Cholesterol: 182 mg, Sodium: 382 mg, Carbohydrate: 2 g,
Protein: 10 g
Diabetic Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat
Source: Diabetes
Cookbook for Dummies
PORK CHOPS WITH
APPLES AND THYME
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 4 (4 ounce) boneless pork chops, 1/2-inch thick, trimmed of fat
- 1 small onion, sliced
- 1 tart apples, such as Granny Smith, peeled and sliced
- 1/4 cup apple cider or apple juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
DIRECTIONS
Mix 2 tablespoons broth and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over high heat. Add chops and cook
until browned, 2 to 3 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the pan. Cook, stirring
often, until it starts to soften and brown, 2 to 3 minutes.
Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir
in remaining broth, cider (or juice), mustard, thyme and the cornstarch
mixture. Bring to a boil, stirring, until thickened and glossy, about 1
minute. Return the chops to the pan and heat through. Serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 219,
Fat: 9 g, Cholesterol: 67 mg, Carbohydrate: 9 g, Protein: 24 g, Fiber:
1 g, Sodium: 102 mg
Diabetic Exchanges: 1/2 Fruit, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
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APRICOT TURKEY SANDWICHES
~Shared by Linda
H., Rosharon, TX
Apricot jam and Dijon mustard come together for a wonderful spread on
this sandwich with Swiss cheese, turkey bacon and peppered turkey
slices.
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to
paper towels to drain; set aside. Spread two toast slices with jam.
Layer with turkey, reserved bacon, tomato, onion, lettuce and cheese.
Spread remaining toast with mustard; place on top.
Yield: 2 servings.
Source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009
MEDITERRANEAN
CHICKEN WITH ROSEMARY
ORZO
~Shared by Maggie,
TX
Eating your veggies is easy when paired with tender chicken and orzo in
a 30-minute main dish.
Prep Time: 30 Min
Total Time: 30 Min
Makes: 2
INGREDIENTS:
1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 teaspoon salt
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into
slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)
DIRECTIONS:
Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in
skillet about 5 minutes, stirring frequently, until brown.
Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover
and simmer about 8 minutes or until most of the liquid is absorbed.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and
simmer about 5 minutes, stirring once, until bell pepper is
crisp-tender and pasta is tender.
High Altitude (3500-6500 ft): No change.
Nutritional Information:
1 Serving (1 Serving) Calories 370 (Calories from Fat 50), Total Fat 6g
(Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 70mg; Sodium 880mg;
Total Carbohydrate 47g; (Dietary Fiber 5g, Sugars 3g), Protein 35g
Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0
High-Fat Meat; 1/2 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Better Homes & Gardens magazine
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EASY OREO TRUFFLES
I can do this!!!
Prep time 30 min
Total time 1 hr 30 min
Makes 4 doz. or 48 servings, 1 truffle each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4
cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed
paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in
refrigerator.
Kraft Kitchens Tips:
How to Make Cookie Crumbs
Crushing OREO Cookies is a cinch with a rolling pin and a Ziploc® Brand
Slider Bag with the Smart Zip™ Seal.
How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on
HIGH 2-1/2 min. or until chocolate is completely melted, stirring every
30 sec.
How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in
batches, to bowl of melted chocolate. Use 2 forks to roll truffles in
chocolate until evenly coated. Remove truffles with forks, letting
excess chocolate drip back into bowl. Place truffles on prepared baking
sheet; let stand until firm.
Nutritional information per serving
Calories 100
Total fat 6 g
Saturated fat 3 g
Cholesterol 5 mg
Sodium 75 mg
Carbohydrate 11 g
Dietary fiber 1 g
Sugars 7 g
Protein 1 g
Source: Kraft
Recipes
HERBED STEAK WITH
BALSAMIC SAUCE
SERVINGS 4
CARB. PER SERVING 2 g
START TO FINISH 20 minutes
1 teaspoon cracked black pepper
2 teaspoons dried Italian seasoning, crushed
1 teaspoon garlic powder
1/4 teaspoon salt
2 boneless beef top loin steaks, cut 3/4 inch thick
1 tablespoon olive oil
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
2 tablespoons snipped fresh flat-leaf parsley
1. In a small bowl, combine cracked pepper, Italian seasoning, garlic
powder, and salt. Sprinkle evenly over both sides of each steak; rub in
with your fingers.
2. In a heavy large skillet, heat oil over medium-low to medium heat.
Add steaks; cook until desired doneness, turning once halfway through
cooking time. Allow 10 to 13 minutes for medium-rare doneness (145°F)
to medium doneness (160°F). Remove steaks from skillet, reserving
drippings in the skillet. Keep steaks warm.
3. For sauce, carefully add beef broth and balsamic vinegar to the
skillet; stir to scrape up any crusty browned bits from bottom of
skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or
until sauce is reduced by half. Remove from heat; stir in butter.
4. Divide sauce among four dinner plates. Cut each steak in half. Place
a steak portion on top of sauce on each plate; sprinkle with parsley.
PER SERVING: 217 cal., 11 g total fat (4 g s at. fat), 75 mg chol., 281
mg sodium, 2 g carb., 0 g fiber, 25 g pro.
Exchanges: 3.5 lean meat, 0.5 fat. Carb choices: 0.
CONFETTI SCONES
2 tsp. olive oil
1/3 cup minced red bell pepper
1/3 cup minced green bell pepper
1/2 tsp. dried thyme
1 cup all-purpose flour
1/4 cup whole-wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sugar
1/4 tsp. ground red pepper
1/8 tsp. salt
1/3 cup sour cream
1/3 cup milk
2 Tbs. minced scallions
1/4 cup grated Parmesan cheese
Nonstick cooking spray
1. Heat oven to 400. Line baking sheet with parchment paper; set aside.
2. Heat oil in small skillet. Add bell peppers and thyme; cook and stir
5 minutes or until tender. Set aside. Combine flours, baking powder,
baking soda, sugar, ground red pepper and salt in mixing bowl. Stir
well. Add sour cream, milk and scallions. Mix to form a sticky dough.
Stir in cheese (do not overmix).
3. Drop dough by rounded tablespoonfuls onto prepared baking sheet.
Spray tops lightly with nonstick cooking spray. Place in oven and
immediately turn oven heat down to 375. Bake 13 to 15 minutes or until
golden. Remove to wire rack to cool. Makes 24 scones.
Source: Favorite
Brand Name 100 Best Bake Sale Recipes
SUGARED PECANS OR
WALNUTS
INGREDIENTS
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
DIRECTIONS
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow
cooker, stir together the nuts and butter. Add the powdered sugar,
stirring to blend and coat evenly. Cover and cook on HIGH for 15
minutes.
Reduce the heat to LOW and remove lid; cook, uncovered, stirring
occasionally, for about 2 to 3 hours, or until the nuts are coated with
a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring
to coat evenly.
Source: SlowAndSimple.com
GRILLED STEAK AND
ASPARAGUS SALAD
1/2 cup bottled light olive oil vinaigrette
1/2 cup A.1. Steak Sauce
1 lb. beef top round steak
10 oz. pkg. frozen asparagus spears, cooked and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 Tbs. toasted sesame seed
1. In small bowl, blend vinaigrette and steak sauce. In nonmetal dish,
pour marinade over steak. Cover; chill 1 hour.
2. Remove steak from marinade. Grill or broil steak 4 inches from heat
source, for 10 minutes or until desired doneness, basting occasionally
with marinade and asparagus and red pepper or lettuce leaves. Heat
marinade to a boil; pour over salad. Sprinkle with sesame seed; serve
immediately.
Source: A.1. Steak Sauce (advertisement)
CHINESE CHICKEN WINGS
6 lbs. chicken wings
3/4 c. soy sauce
3/4 c. white sugar
1 tsp. garlic powder
Cut tips and most of skin off chicken wings. Marinate overnight. Spread
in a shallow pan. Pour all of the liquid over them. Bake 1 hour at 350
degrees.
Source: Celebrating 10 Years of Excellence (Marlborough Elementary
School)
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A
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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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