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A
to Z
Recipes
December
19,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm
supposed to be off this weekend but will be working a 12-hour shift
today. We could attend Mass last night, and our little church was
decorated beautifully. When I was a kid, the huge church we attended
was always so gorgeous at Christmastime. When you're a kid, everything
is bigger and better, right? I hear that Christmas is for kids and I
must agree, that's 'sort of' true'. But nothing is bigger or better
than
seeing your kids, regardless of their age, look into the manger and
await the Christ child being there on Christmas day. There's almost no
better
feeling to me, than when seeing the anticipation of
that miracle in their eyes. No gift placed under the tree can compare
to the gift of Christ in our lives.
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
(saving 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. It has been suggested
that we limit the number of recipes posted to 10 per reader. Any extras
will be saved to use in regular issues (which we sorely need!).
We could use some folks to share recipes in this theme issue so try to
send something soon.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"Mankind
is a great, and immense family... This is proved by what we feel
in our hearts at Christmas."
~ Pope John XXIII
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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A Christmas Poem
~Shared by Lynn R.,
Canada
'Twas the night before Christmas & out on the farm,
The pond was froze over & 'twern't none too warm.
The snow was piled up belly-deep to a mule.
The kids were all home on vacation from school,
And happier young folks you never did see-
Just all sprawled around, a-watchin' TV.
Then suddenly some time, around 8 o'clock,
There came a surprise that gave them a shock!
The power went off! The TV went dead!
Then Grandpa came in from out in the shed
With an armload of wood. The house was all dark.
"Just what I expected," they heard him remark.
"Them powerline wires must be down from the snow.
Seems sorter like times on the farm long ago."
"I'll hunt up some candles," said Mom. "With their light,
And the fireplace too, we'll make out all right."
The teen-agers seemed all enveloped in gloom.
Then Grandpa came back from a trip to his room,
Uncased his old fiddle & started to play
That old Christmas song about bells on a sleigh.
Mom started to sing, & first thing they knew
Both Pop & the kids were all singing it, too!
They sang Christmas carols; they sang "Holy Night,"
Their eyes all a-shine in the ruddy firelight.
They played some charades Mom recalled from her youth,
And Pop read a passage from God's Book of Truth.
They stayed up till midnight - and,would you believe,
The youngsters agreed 'twas a fine Christmas Eve!
Grandpa rose early, some time before dawn;
And when the kids wakened, the power was on.
"The power company got the line repaired quick,"
Said Grandpa - & no one suspected his trick.
Last night, for the sake of some old-fashioned fun,
He had pulled the main switch - the old son-of-a-gun!
~Anonymous
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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Great Idea.... Scan Your Travel
Documents.
~Shared by Marilyn,
Canton, OH
Before you travel overseas, scan documents that you might need in an
emergency, such as passport, hotel info, visa pages, plane info and
birth/death or marriage certificates. Save into a flash drive
that you can take with you.
Note from Maggie:
Also make a copy
your credit cards, front and back, and scan a copy for when you travel
anywhere (save onto a flash drive). This will be extremely helpful
if/when your purse or wallet is lost or stolen!
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 we 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? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Favorite Comfort Food". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. 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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The Top 18 Ways to
Mess With Santa
Claus
(Note: we recommend this only if you are tired of receiving presents!)
~Shared by Marilyn,
Canton, OH
1. Instead of milk and cookies, leave him a salad, and a note
explaining that you think he could stand to lose a few pounds.
2. While he's in the house, go find his sleigh and write him a speeding
ticket.
3. Leave him a note, explaining that you've gone away for the holidays.
Ask if he would mind watering your plants.
4. While he's in the house, replace all his reindeer with exact
replicas. Then wait and see what happens when he tries to get them to
fly.
5. Keep an angry bull in your living room. If you think a bull goes
crazy when he sees a little red cape, wait until he sees that big, red
Santa suit!
6. Build an army of mean-looking snowmen on the roof, holding signs
that say "We hate Christmas," and "Go away Santa"
7. Leave a note by the telephone, telling Santa that Mrs. Claus called
and wanted to remind him to pick up some milk and a loaf of bread on
his way home.
8. Set a bear trap at the bottom of the chimney. Wait for Santa to get
caught in it, and then explain that you're sorry, but from a distance,
he looked like a bear.
9. While he's in the house, find the sleigh and sit in it. As soon as
he comes back and sees you, tell him that he shouldn't have missed that
last payment, and take off.
10. Leave a plate filled with cookies and a glass of milk out, with a
note that says, "For The Tooth Fairy." Leave another plate out with
half a stale cookie and a few drops of skim milk in a dirty glass with
a note that says, "For Santa"
11. Take everything out of your house as if it's just been robbed. When
Santa arrives, show up dressed like a policeman and say, "Well, well.
They always return to the scene of the crime."
12. Leave out a copy of your Christmas list with last-minute changes
and corrections.
13. While he's in the house, cover the top of the chimney with barbed
wire.
14. Leave lots of hunting trophies and guns out where Santa's sure to
see them. Go outside, yell, "Ooh! Look! A deer! And he's got a red
nose!" and fire a gun.
15. Leave Santa a note, explaining that you've moved. Include a map
with unclear and hard-to-read directions to your new house.
16. Leave out a Santa suit, with a dry-cleaning bill.
17. Paint "hoof-prints" all over your face and clothes. While he's in
the house, go out on the roof and lie down. When he comes back up, act
like you've been "trampled." Threaten to sue.
18. Instead of ornaments, decorate your tree with Easter eggs. Dress up
like the Easter Bunny. Wait for Santa to come and then say, "This
neighborhood ain't big enough for the both of us."
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:
BACON BREAKFAST
CASSEROLE
~Shared by Luanne,
FL
This would make a good supper for busy families.
8 slices white bread, crusts trimmed
8 slices bacon, crisply cooked, crumbled
1 (4 oz) can sliced mushrooms, drained
2 green onions, sliced
1 1/2 cups shredded mild cheddar cheese
4 eggs, beaten
2 cups milk
Place four bread slices on bottom of greased 8" square baking pan.
Sprinkle bacon, mushrooms, onion and cheese over bread. Cover with
remaining bread slices. Mix eggs and milk; pour over bread. Cover and
refrigerate 1 hour or overnight. Bake uncovered, at 350 for 1 hour. Let
stand 10 minutes before cutting.
HOT HOLIDAY PUNCH
~Shared by Marilyn,
Canton, OH
3 cups apple juice
3 cups orange juice
6 cups cranberry juice cocktail
3/4 cup maple syrup
2 tsp. powdered sugar
1 1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg
Cinnamon sticks, optional (see note)
Combine all ingredients in a very large heavy pan, except the cinnamon
sticks. Bring to a boil and turn to simmer for few minutes. Transfer to
a crockpot after it has boiled and keep warm on low.
Note: Cinnamon sticks are optional but make a very pretty addition as
stirrers in steaming hot mugs of punch.
HOT MULLED CIDER
~Shared by Treva, NC
Preparation time: 5 min
Cooking time: 5 min
Servings: 4
1/8 tsp ground cloves, ground
1 orange, thinly sliced
2 quarts unfiltered apple cider
2 cinnamon sticks
Combine all ingredients in a heavy saucepan. Bring to a mild simmer
over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5
minutes before serving.
Nutrition Facts: Calories 260; % Calories From Fat 2.2%; Total
Fat 0.6g; Saturated Fats 0.1g; Mono-unsaturated Fats 0g;
Poly-unsaturated Fats 0.2g; Cholesterol 0mg; Sodium 16mg; Total
Carbohydrates 65g; Dietary Fiber 1.3g; Sugar 60g; Protein 0.6g
UPSIDE-DOWN PUMPKIN
CARAMEL CHEESECAKE
~Source: Jim D., WA
Serves 8 to 10
1/2 cup water
3/4 cup plus 2 tablespoons granulated sugar
1 tablespoon lemon juice
1-1/2 pounds organic cream cheese, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated orange zest
5 large cage-free eggs, at room temperature
1 can (15 ounces) organic pumpkin puree
1/2 cup organic sour cream
Lightly whipped cream, for garnish
Put the water, 2 tablespoons of granulated sugar, and lemon juice in
small, heavy saucepan. Cook over low heat, stirring occasionally, until
the sugar dissolves. When the mixture begins to simmer, continue
cooking undisturbed until it turns a caramel-brown color and reaches
about 340 degrees F. on a candy thermometer. Immediately remove the pan
from the heat and pour the mixture into a 9-inch (22.5-cm) round cake
pan, swirling the pan to coat its bottom and sides with the caramel.
Set aside to cool.
Preheat the oven to 325 degrees F. Bring a kettle of water to a boil.
In the bowl of a stand mixer, or in a large mixing bowl, put the cream
cheese. With the paddle attachment of the stand mixer, or with a
hand-held electric mixer, beat the cream cheese on low speed until
smooth. Add the remaining granulated sugar, brown sugar, cinnamon,
ginger, and orange zest; continue beating on low speed until smooth,
about 2 minutes longer.
One at a time, beat in the eggs until thoroughly blended, stopping
after each addition to scrape down the side of the bowl with a rubber
spatula. Add the pumpkin, beating it in until thoroughly combined, and
then scrape down the bowl again. Finally, add the sour cream, beat it
in until smooth, and scrape down the bowl.
With the help of the spatula, transfer the mixture into the
caramel-coated pan. Place the pan inside a larger roasting pan. Pull
out the middle shelf of the oven and place the roasting pan on the
shelf. Carefully pour boiling water into the roasting pan until it
comes about halfway up the side of the cake pan, forming a water bath.
Very carefully slide the oven shelf into the oven and bake until the
cheesecake is slightly firm to a light touch, about 1 hour.
Carefully remove the roasting pan from the oven and lift out the cake
pan. Leave at room temperature to cool for about 1 hour. Then, cover
loosely and chill in the refrigerator for at least 4 hours or up to two
days.
To unmold the cheesecake, invert a flat 12-inch plate or platter over
the pan. Firmly hold the pan and plate together and invert them. Then,
carefully lift off the pan. Serve cut into wedges, garnished with
whipped cream.
Source: Wolfgang Puck
CHRISTMAS MORNING
PULL-APARTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 Bag Frozen Rolls unthawed* (24 Rolls in pkg)
1 3.4-oz pkg butterscotch pudding (not instant)
1/2 c. butter
3/4 c. dark brown sugar
3/4 t. cinnamon
1/2 c finely chopped pecans
Arrange frozen rolls in a greased bunt pan *(use from 16 to 18 rolls).
Cook butter and the rest of the ingredients over low heat until the
mixture just is mixed. Pour over the frozen rolls and cover with foil.
let stand on the counter overnight.
The next morning remove foil and pop in the over at 350 for about 30
minutes. Let stand for about 5 min, and then invert. Pull apart
to serve.
CROCKPOT HAM AND
LIMA BEANS
~Shared by Johnny,
LA
Another recipe from Rival....what could be easier!
Serves: 6
1 pound dry lima beans -- soaked overnight
1 large onion -- chopped
1 large green pepper -- chopped
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon coarse-ground black pepper
1/2 pound cooked smoked ham -- cubed
1 cup ham stock, chicken stock, or water
1 can tomato soup, undiluted
Put all ingredients into crockpot; stir to mix well. Cover and cook on
Low 7-10 hours or on High 4-5 hours.
Source: Carol Stevens, Shaboom's
Kitchen
TEXAS STRAW HAT
~Shared by Jim H.,
Calgary, Alberta,
Canada
1 lb ground beef
6 ounce can tomato paste
2 tsp chili powder
1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp thyme
1 c chopped onion
1 c water
1 tsp Worcestershire
2 c shredded cheddar cheese
corn chips
Brown beef and onion in a skillet. Drain off grease. Add all other
ingredients except corn chips and cheese. Stir and bring to a boil.
Reduce heat and simmer for twenty minutes, stirring occasionally. Serve
atop corn chips, topped with cheese, sour cream and green onions or
whatever you prefer.
Source: Southernplate.com
FETTUCCINE ALFREDO
~Shared by Linda
H., Rosharon, TX
Fettuccine Alfredo like Olive Garden's® with Linda H.’s addition of
nutmeg.
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder or minced fresh garlic
1 tsp fresh ground nutmeg
salt and pepper - to taste
1 dash cayenne pepper (optional)
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream,
garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring
constantly, until thick.
Remove sauce from heat and stir in cheese. Do not heat sauce after
cheese has been added.
Serve sauce over hot fettuccine noodles and sprinkle with parsley, if
desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too
long to thicken, stir in up to 1/4 cup cream cheese. Make sure your
Parmesan or Romano is grated and not shredded; it won't melt properly
if shredded. Do not use Kraft® Grated Parmesan in the canister; your
Alfredo won't taste right. Either grate your own or buy the stuff from
the deli.
GERMAN PORK ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 T. olive oil
4 garlic cloves minced
1 t. lemon juice
1 t. stone ground mustard
1 t. salt
1/2 t. each dried oregano, thyme and rosemary, crushed
1/4 t. pepper
1 boneless whole pork loin roast
4 medium potatoes peeled and cut into wedges
3 medium onions
1 medium yellow tomato cut into wedges
In a small bowl combine the oil, garlic, lemon juice, mustard and
seasonings. Rub over roast. Place on a rack in a shallow
roasting pan.
Bake uncovered at 350 for 20 minutes. Add the potatoes, onions
and tomatoes to the pan; bake 40-70 minutes longer or until a meat
thermometer reads 160 and vegetables are tender. Let stand for 10
minutes before slicing.
BERRY CHRISTMAS JAM
~Shared by Marilyn,
Canton, OH
3 cups fresh cranberries
1 medium seedless orange, peeled and quartered
1 pkg (10 oz) frozen sliced strawberries, slightly thawed
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
4 cups sugar
1/2 cup water
1 pouch (3 oz) liquid fruit pectin
In a food processor, combine the cranberries and orange quarters;
process until coarsely chopped. Add strawberries, cloves and cinnamon;
process until mixture is finely chopped. In a heavy large saucepan,
combine fruit mixture, sugar and water until well blended. Stirring
constantly over low heat, cook two minutes. Increase heat to high and
bring mixture to a rolling boil. Stir in liquid pectin. Stirring
constantly, bring to a rolling boil again and boil one minute. Remove
from heat; skim off foam. Pour into heat resistant jars with lids.
Yield - Makes about 3 pints of jam.
CHICKEN ENCHILADAS
VERDE
~Shared by Treva, NC
Prep: 15 minutes
Bake: 30 minutes
Serves: 6
What to do with leftover chicken or turkey? These baked chicken
enchiladas are the perfect solution...and they're so good, you'll want
to make them again and again.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortillas (6-inch), warmed
Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili
powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas
and place seam-side down in a 2-quart shallow baking dish. Pour
the remaining soup mixture over the filled tortillas. Sprinkle with the
remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Easy Substitution: You may substitute flour tortillas for the
corn tortillas in this recipe
TIP: If you don't have cooked chicken on hand, pick up a rotisserie
chicken from the deli and remove the meat from the bones. If you still
have leftover turkey it can be used in place of the chicken as well.
Nutritional Values per Serving Using Campbell's Cream of Chicken
Soup: : Calories 241, Total Fat 11g, Saturated Fat 4g, Cholesterol
55mg, Sodium 524mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein
18g, Vitamin A 8%DV, Vitamin C 3%DV, Calcium 10%DV, Iron 6%DV
Nutritional Values per Serving Using Campbell's 98% Fat Free
Cream of Chicken Soup: : Calories 221, Total Fat 8g, Saturated Fat 3g,
Cholesterol 52mg, Sodium 365mg, Total Carbohydrate 18g, Dietary Fiber
2g, Protein 18g, Vitamin A 9%DV, Vitamin C 3%DV, Calcium 10%DV, Iron
6%DV
CHICKEN BREASTS
SUPREME
~Source: Jim D., WA
2 slices bacon
6 boned and skinned chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets
Cook bacon in large skillet over medium heat until crisp. Remove bacon
from skillet; drain on paper towels. Reserve bacon drippings in
skillet. Add chicken to bacon drippings in skillet; cook over
medium-high heat for 3 to 5 minutes or until lightly browned, turning
once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms.
In same skillet, stir together soup and sherry. Spoon over mushrooms.
Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives.
Crumble bacon over cheese. Cover; cook on high setting for an
additional 10-15 minutes or until cheese is melted. Meanwhile,
microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8
minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms
on serving platter. Serve with cooking juices.
Make ahead tip: Cook the potatoes ahead; keep them warm on low setting
for up to 2 hours. Add the chips just before serving.
Note: Southern-style hash browns are cubed; country-style hash browns
are shredded. This recipe calls for cubed, but both styles work well.
Source: Pillsbury Slow cooker Recipes, January 2002
SANTA'S SPECIAL
SQUARES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 3 dozen squares
9 graham cracker squares
1/2 cup butter or margarine (1 stick)
1/2 cup brown sugar
1/2 cup chopped nuts (almonds, walnuts, or pecans)
Preheat oven to 350 degrees. Arrange graham crackers in a single layer
in an 8 or 9 inch square baking pan. Heat butter and brown sugar to
boiling. Boil 1 minute. Remove from heat and stir until smooth. Pour
liquid over crackers and spread evenly. Sprinkle with chopped nuts.
Bake about 10 minutes, until bubbly. Remove from oven, cool slightly,
and cut into 1 inch squares.
GREEN ONION SAUSAGE
AND SHRIMP GRAVY
~Shared by Johnny,
LA
Chef John Besh's "My New Orleans: The Cookbook" includes this recipe is
the chapter on Mardi Gras. "In south Louisiana, any sauce is called
gravy," he writes. "Serve this gravy over biscuits with oeufs au plat,
and you've really got something."
Makes 6-8 servings
1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
½ green bell pepper, diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup basic chicken stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped
Melt the bacon fat in a large heavy-bottomed pan over high heat,
then add the pork sausage and cook, breaking up the meat with the
back of a wooden spoon, until it is browned, 12-15 minutes.
Add the onions and cook, stirring often with the spoon,
until the onions are deep brown, about another 15 minutes.
Reduce the heat to medium, then sprinkle the flour into the
pan, stirring to mix it into the sausage and onions. Cook for
about 2 minutes. Season the shrimp with salt and pepper and add them to
the pan, stirring and tossing them with a spatula. Sauté until
they turn pink, about 3 minutes. Remove the shrimp from the pan
and set aside while you continue making the sauce.
Add the bell pepper, garlic, pepper flakes,
allspice, Worcestershire, tomatoes, and chicken stock
to the pan, stirring well. Increase heat and bring the sauce to a
boil. Reduce the heat to low and cook for 15 minutes. Add the
thyme, green onions, and shrimp and cook for another 5
minutes. Season with salt and pepper.
Oefs Au Plat
Makes 1 or 2 servings
2 teaspoons softened butter
2 eggs
2 pinches salt
Rub a room-temperature 9-inch skillet with the butter. Place the
skillet on the burner without turning it on. Crack the eggs into the
skillet on opposite sides of the pan from each other.
Turn the heat on to medium-low and cook the eggs until the whites have
coagulated and turned opaque. Season the eggs with salt and serve with
Green Onion Sausage and Shrimp Gravy.
FASSOLAKIA FRESKA ME
DOMATA
(Greek Green Bean Casserole with Tomato)
~Shared by Linda
H., Rosharon, TX
This Theban (Egyptian) version of a classic Greek recipe is deceptively
simple to fix, combining fresh green beans with onions, tomatoes,
garlic, and parsley, and delivers a sophisticated taste. It can be
served as a main dish, or as a side.
2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced, optional
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper
Wash the beans, cut off the tips and remove the stringy piece of fiber
along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until
they turn translucent. Stir in the garlic and sauté a few minutes more.
Add all the remaining ingredients and the water. Stir well, reduce
heat, and simmer covered for 50 minutes or until the beans are tender.
(Add more water if needed during cooking - boiling water.)
Serve warm. On the side, consider tzatziki or feta cheese, and
certainly some great country bread.
Yield: 4 servings as a main dish, 6-8 as a side
Note: For a more substantial dish, add 4 medium potatoes, peeled and
cut into large chunks.
Source: Nancy Gaifyllia, for About.com
TURKEY CASHEW
CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 large can chow mein noodles
2 cups cooked turkey or chicken, diced
1 cup diced celery, partially cooked
1 cup cashew nuts
1 can cream of mushroom soup
1/2 cup broth
1/8 cup soy sauce
Directions
Preheat oven to 325 degrees.
Mix all ingredients together with half of chow mein noodles. Place
mixture into a large casserole dish. Add remaining chow mein noodles to
top of mixture. Bake uncovered 30 minutes.
AUTHENTIC VICTORIAN
CHRISTMAS COFFEE
~Shared by Marilyn,
Canton, OH
1 sq. chocolate
1/4 cups sugar
Dash salt
2 cups boiling water
1 cup half and half
1 tsp. vanilla extract
2 cups hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and boiling
water. Stir for about 5 minutes. Pour in milk and cream. Do not let it
boil. Add vanilla and hot coffee. Mix in big bowl with
electric mixer. Top with whipped cream and use candy cane for stirrer.
Note: For a cold drink, add a pint of vanilla ice cream also.
PRETZEL CANDY
~Shared by Treva, NC
1 & 1/2 c. white chocolate
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts
Melt white chocolate in microwave.
Stir in pretzels and peanuts. Pour out on cookie sheet.
Freeze 10 minutes. Break apart.
FORTY-CLOVE CHICKEN
~Source: Jim D., WA
Peeling 40 cloves of garlic can be a daunting task. If you separate the
cloves from the head and drop them into boiling water for 30 seconds;
drain; wait until the garlic is cool to the touch, you can slip the
peels off with your fingers.
1 frying chicken (3 lb.) cut into serving pieces
1 to 2 tbsp. olive oil
1/4 c. dry white wine
1/8 c. dry vermouth
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley leaves
2 tsp. dried basil leaves
1 tsp. dried oregano leaves pinch
crushed red pepper flakes
40 cloves garlic (about 2 heads), peeled
4 ribs celery, sliced
Juice and peel of 1 lemon
Fresh herbs (optional)
Remove skin from chicken, if desired. Sprinkle with salt and pepper.
Heat oil in large skillet over medium heat. Add chicken; cook 10
minutes or until browned on all sides. Remove to platter.
Combine wine, vermouth, parsley, basil, oregano and red pepper flakes
in large bowl. Add garlic and celery; coat well. Transfer garlic and
celery to Crockery Pot with slotted spoon. Add chicken to remaining
herb mixture; coat well. Place chicken on top of vegetables in Crockery
Pot. Sprinkle lemon juice and peel in Crockery Pot; add remaining herb
mixture. Cover and cook on low 6 hours or until chicken is no longer
pink in center. Garnish with fresh herbs, if desired.
4 to 6 servings
CHRISTMAS MACAROONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 28 cookies
2 egg whites
3/4 cup sugar
dash of salt
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 package (7 ounces) shredded coconut
green and red food coloring (optional)
Preheat oven to 325 degrees. Line 2 cookie sheets with foil or
parchment paper. In medium bowl mix egg whites, sugar, salt, and
vanilla. Add flour and stir until well blended. Fold in coconut and
food coloring. Drop dough by teaspoon full about an inch apart. Bake
15-20 minutes until light brown. Cool on cookie sheet. Peel foil from
cookies.
TWICE BAKED SPINACH
POTATOES
~Shared by Barb C.,
Chula Vista, CA
3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
Sliced green onions (optional)
Preheat oven to 400F. Pierce potatoes with a fork, and bake 1 hour and
15 minutes or until tender. Cool. Cut each potato in half lengthwise;
Scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato
Masher. Combine milk and cream cheese in a large bowl, and stir with a
Whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and
Spinach; stir well. Spoon potato mixture into shells; sprinkle each
half With 2 tablespoons cheddar cheese. Place stuffed potatoes on a
baking Sheet; bake at 400F for 15 minutes or until thoroughly heated.
Garnish With green onions, if desired. Yield: 6 servings.
CALORIES 349 (26% from fat); FAT 10g (sat 5.8g,mono 1.8g,poly 0.4g);
IRON 3.5mg; CHOLESTEROL 34mg; CALCIUM 414mg; CARBOHYDRATE 49g; SODIUM
501mg; PROTEIN 17.5g; FIBER 4.7g
Source: LilBitsThisNThat-PSP@Yahoogroups.com
DEEP-FRIED HAM
~Shared by Johnny,
LA
Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey
In a large plastic tub, place all of the brine ingredients and stir
until dissolved. Place the ham in the brine and refrigerate overnight.
The following day, take the ham out of the brine and dry well.
Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees
F. *Cook's Note: For a larger ham, use less oil as the larger the ham,
the more liquid displacement there will be.
Place the ham carefully inside the fryer. There is a lot of moisture in
the ham, the oil will bubble up intensely, so be careful and lower it
very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked
when it is 160 degrees F. inside. Check it with an instant-read
thermometer to make sure it is cooked.
Remove the ham carefully, letting it cool off and drain of excess oil
for about 10 to 15 minutes.
Glaze: Combine all the ingredients in a medium saucepan on low heat and
let reduce until a syrupy consistency.
Let the glaze cool slightly and then pour it over the deep fried ham.
Serve any extra glaze on the side at the table.
Source: Paula Deen
ZESTY LEMON PARSLEY
RISOTTO
~Shared by Linda
H., Rosharon, TX
3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese, grated/chopped/sliced
3-4 tablespoon fresh lemon juice
Zest of 1 lemon, minced
handful Italian parsley, chopped/torn
salt
black pepper
Melt 2 tablespoons of the butter over medium heat in a large pot.
Cook the onion in the butter for 3 minutes or translucent, stirring
constantly.
Add the rice. Cook for 2 minutes and stir constantly to prevent burning
and excessive sticking. A small amount of sticking is fine.
Lower the heat and add the wine. Stir constantly until fully absorbed.
Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully
absorb and be reduced before adding the next 1/2 cup. Stir constantly.
In total this process will take 20-25 minutes.
Remove from heat. Add butter, stirring until melted. Stir in the lemon
juice and zest. Add cheese, stirring until melted and fully dispersed.
Liberally add the black pepper. Add all other ingredients.
Serve with lemon wedges on the side, so that people can have the option
to kick it up another notch.
Source: CookEatShare
BAKED OMELET SQUARES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch
baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until
tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer
with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a
bowl, scramble eggs together with milk, and season with salt and
pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no
longer runny in the center and slightly brown on top. Allow to cool
slightly, then cut into squares and serve.
AMBROSIA CHRISTMAS
FRUIT SALAD
~Shared by Marilyn,
Canton, OH
1 cup sour cream
2 cups non-dairy whipped topping*
1 (20-ounce) can pineapple tidbits, well drained
2 (11-ounce) cans mandarin oranges, well drained
1 cup sweetened flaked coconut
2 cups miniature marshmallows
2 teaspoons fresh grated orange peel
In large mixing bowl combine sour cream with the whipped topping. Add
remaining ingredients and gently fold in until just combined. Transfer
to serving dish. Cover and refrigerate for at least 2 hours before
serving.
Yield - Makes 12 servings.
* Or substitute with 2 cups lightly sweetened real whipped cream.
Variation: Reduce the pineapple and mandarin oranges by half and add
the same amount of any fresh or frozen fruit that suits your fancy such
as sliced bananas, chopped apple, grapes, strawberries, blueberries,
peaches. or a frozen fruit such as strawberries or blueberries.
SIMPLE PEPPERMINT
BARK
~Shared by Treva, NC
1 cup of candy cane pieces or peppermint candies (you can smash into
small pieces by placing candy in a plastic bag then pound with a
kitchen mallet or heavy object)
2 pounds white chocolate
1 to 2 teaspoons peppermint extract (optional-gives a stronger
peppermint flavor)
Line a cookie sheet with waxed paper & chill in refrigerator until
needed.
Slowly heat chocolate in a double boiler until it’s completely melted
(stir often).
Stir in the peppermint extract (if using) and then mix in candy pieces
(reserve part of the candy to sprinkle over top of chocolate after you
have spread it in pan).
Pour mixture evenly onto chilled cookie sheet (use the back of a spoon
to spread) and sprinkle with remaining candy pieces, then chill in the
refrigerator for approximately 1 hour.
Once fully chilled and the bark is hard, break into pieces. Store in an
airtight container.
FRUITCAKE SQUARES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 54 (1-1/2" ) squares
6 Tablespoons butter or margarine
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
2 cups cut up mixed candied fruit
1 cup dates
1 cup nuts, coarsely chopped
1 (15 ounce) can sweetened condensed milk
Melt butter in 15 1/2 x 10-1/2 x 1" jelly roll pan. Sprinkle on crumbs
(tap sides of the pan to distribute crumbs evenly). Sprinkle on
coconut. Distribute candied fruit as evenly as possible over coconut.
Cut dates into a small amount of flour so they won't stick together (or
use pre chopped dates). Distribute dates over candied fruit. Sprinkle
on nuts. Press mixture lightly with hands to level it in pan. Pour
sweetened condensed milk evenly over top. Bake in moderate oven (350
degrees) 25 to 30 minutes. Cool completely before cutting. Remove from
pan.
PAPITAS CON CHILE
(Potatoes with Chile)
~Shared by Johnny,
LA
INGREDIENTS:
3 tablespoons butter
3 tablespoons olive oil
3 pounds potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons water
5 cloves garlic
1/4 cup chilepin chiles
1 cup water
1/2 teaspoon salt
PREPARATION:
Heat the butter and olive oil in a large skillet and add the diced
potatoes. Toss and turn the potatoes with a spatula for 1 minute.
Reduce heat to a simmer, add 3 tablespoons of water, and cook the
potatoes at low heat while you make the chile sauce.
Place the garlic, chiles, 1 cup water, and salt in a blender and puree
thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15
minutes, or until potatoes are tender.
Got a sinus problem - never fear - after this one - you might not even
have any nasal passages.
GOAT CHEESE BALLS
WITH HERBS, PECANS,
& BACON
~Shared by Linda
H., Rosharon, TX
Oh yes. All the cuteness of a cake pop, all the fun of an easy
appetizer, and it's all wrapped up in bacon. Can be served on an
apple slice as shown on web page (see link below).
Makes 16-20
6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve
Cut each piece of bacon in half. Place the bacon in a large skillet
without overlapping the slices, and turn the heat on low. Cook on low
for about 15 minutes, turning frequently, until the bacon is quite
crispy. Remove to a paper towel-lined plate to drain. Pat the slices to
remove excess grease.
While the bacon is cooking, whiz the goat cheese, cream cheese, 1
tablespoon of herbs, and a few turns of cracked black pepper in the
food processor. Whiz until creamy and well-mixed, then form small
balls, about the size of the tip of your thumb. Insert lollipop sticks.
Put in the freezer for 20 minutes to firm up a little more. (Don't let
them freeze all the way; just help them firm up. You can also place
them in the refrigerator for a longer period of time.)
Crumble in the cooled bacon, the remaining tablespoon of herbs, and the
pecans. Whiz until very fine and crumbly; it should be as fine as your
food processor will make it.
Take the cheese balls out of the freezer and roll them in the bacon
mixture, pressing it in with your fingers if it doesn't immediately
stick.
Place the balls in a container on their sides and refrigerate until
serving. Serve on full rounds of sliced apple. These are delicious
eaten together with apple; take a bite of one and then of the other.
Extra-bacon option: If you aren't content to simply roll these in
bacon, then fry an additional two strips of bacon and crumble them into
the cheese mixture itself.
Source: www.thekitchn.com
CREAMY BOW TIE PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 C. uncooked bow tie pasta
1 1/2 t. butter
2 1/4 t. olive oil
1 1/2 t. all purpose flour
1/2 t. minced garlic
dash salt
dash dried basil
dash crushed red pepper flakes
3 T. milk
2 T. chicken broth
1 T. water
2 T. shredded Parmesan cheese
1 T. sour cream
Cook pasta according to package directions. Meanwhile in a small
saucepan, melt butter. Stir in the oil, flour, garlic and
seasonings until blended. Gradually add the milk, broth and
water. Bring to a boil; cook and stir for 2 minutes or until
slightly thickened. Remove from heat; stir in cheese and sour
cream. Drain pasta, toss with sauce.
CRANBERRY LAYER BARS
~Shared by Marilyn,
Canton, OH
Perfect dessert for a holiday brunch!
1 roll (16.5 oz) Pillsbury refrigerated sugar cookie dough
1 can (14 oz) sweetened condensed milk (NOT evaporated)
2 teaspoons grated orange peel
1 egg
1 cup chopped fresh cranberries
1 cup white vanilla baking chips (6 oz)
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed pretzels (2 oz)
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up
cookie dough into pan. With floured fingers, press dough evenly in
bottom of pan. Bake 20 to 22 minutes or until puffed and edges are
golden brown. In medium bowl, beat condensed milk, orange peel and egg
with whisk until combined. Remove partially baked crust from oven.
Spread milk mixture evenly over crust; sprinkle evenly with
cranberries, chips and pretzels. Bake 28 to 30 minutes longer or until
center is set. Cool 1 1/2 hours. Refrigerate 30 minutes or until
chocolate is set. Cut into 6 rows by 4 rows.
Yield - 24 bars.
Note: Frozen cranberries can be substituted for fresh, but be sure to
thaw them first.
Source: Pillsbury
SUE BEE HONEY SPICED
SWEET POTATOES
~Shared by Treva, NC
1 cup Sue Bee Honey
3 pounds sweet potatoes, peeled and cubed
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
1/2 teaspoon ground black pepper
1. Preheat oven to 400F.
2. In a bowl, mix Sue Bee Honey, sweet potatoes, dried cranberries,
chopped pecans, oil, pumpkin pie spice and pepper.
3. Transfer to a large baking dish and bake in oven for 30 minutes.
4. Stir the potatoes to expose the pieces from the bottom of the pan.
5. Turn heat up to 450F and bake for another 20-30 minutes or until the
sweet potatoes are tender.
CHRISTMAS GINGER
SNAPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup shortening
1 cup sugar
1 egg
1/3 cup molasses
2 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
Preheat oven to 350 degrees. Put shortening and sugar in a large bowl.
Beat well. Add eggs and molasses and beat until light. Stir flour,
baking soda, ginger and cinnamon. Roll pieces of dough into small
balls. Place into a greased cookie sheet. Sprinkle the tops with a
little white sugar. Bake 12-14 minutes. Let cool and enjoy!
BANANA-GINGERBREAD
MUFFINS
~Shared by Linda
H., Rosharon, TX
Serves/Makes: 16
1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas -- mashed
3/4 cup quick-cooking oats
3/4 cup water
2 eggs
Heat oven to 375F. Grease bottoms only of medium muffin cups or line
with paper baking cups. Mix all ingredients until well blended. Divide
batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.
Source: CDKitchen
SPINACH LASAGNA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of
lightly salted water to a boil. Add lasagna noodles and cook for 8 to
10 minutes or until al dente; drain. In a skillet over medium-high
heat, cook mushrooms, onions, and garlic in olive oil until onions are
tender. Drain excess liquid and cool. Boil spinach for 5 minutes.
Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta
cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg
in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on
low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch
baking dish. Spread one third of the cheese/spinach mixture over
noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese
on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2
times. Cover dish with aluminum foil and bake in a preheated oven for 1
hour. Cool 15 minutes before serving.
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ASIAN CHICKEN OVER NOODLES
~Shared by Linda
H., Rosharon, TX
Stewing a whole chicken in a soy sauce-based broth yields a juicy,
flavorful bird. In this recipe, you serve the meat over cellophane
noodles with crisp cucumbers. You could instead serve the chicken with
its cooking liquid as a dipping sauce.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup sake (rice wine)
1 tablespoon sugar
2 tablespoons (1/4-inch) slices peeled fresh ginger
1 whole garlic head, cloves separated, crushed, and peeled
1 (3 1/2-pound) whole chicken, skinned
4 ounces cooked bean threads (cellophane noodles)
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
(about 2 1/2 cups)
1/3 cup thinly sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts
Combine soy sauce, water, and next 4 ingredients (water through garlic)
in a large Dutch oven, and bring to a boil. Remove from heat; cover and
steep for 10 minutes. Add chicken, breast-side down; bring to a boil.
Cover, reduce heat, and simmer 45 minutes, turning chicken every 15
minutes. Remove from heat; let chicken stand, breast-side down, for 20
minutes. Transfer chicken to a cutting board, reserving cooking liquid;
cool completely. Strain cooking liquid through a sieve into a bowl;
discard solids. Return liquid to pot; bring to a boil. Cook until
reduced to 3/4 cup (about 15 minutes). Remove chicken from bones, and
cut meat into bite-sized pieces. Discard the bones. Place noodles on a
platter, and top with chicken, cucumbers, green onions, and peanuts.
Drizzle with the reserved cooking liquid. Serve immediately.
Yield: 8 servings (serving size: about 1 1/3 cups)
CALORIES 220(27% from fat); FAT 6.6g (sat 1.5g,mono 2.7g,poly 1.7g);
PROTEIN 19.1g; CHOLESTEROL 48mg; CALCIUM 25mg; SODIUM 1005mg; FIBER
0.8g; IRON 1.1mg; CARBOHYDRATE 18.8g
Source: Cooking Light, JANUARY 2004
MUSTARD-CRUSTED PORK
ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 2-pound boneless pork roast
Salt and pepper, to taste
2 tablespoons spicy mustard
1 cup garlic croutons
Cooking Directions
Heat oven to 400 degrees F. Season roast with salt and pepper; place in
shallow pan and roast for 20 minutes. Meanwhile, place croutons in
plastic bag, roll with rolling pin until crushed. Remove roast from
oven; spread surface with mustard and sprinkle with crouton crumbs.
Return to oven and continue to roast for 10-15 minutes longer, until
meat thermometer reads 150-155 degrees F.
Serves 4, with leftovers.
Serving Suggestions
Simply elegant: Pork roast wearing a mustard-and-crunchy crumb coating.
Serve with hot French bread, buttered broccoli spears and a green
salad.
Nutrition Facts
Calories 190 calories
Protein 26 grams
Fat 7 grams
Sodium 190 milligrams
Cholesterol 65 milligrams
Saturated Fat 3 grams
Carbohydrates 8 grams
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DIABETIC CAKE
~Shared by Luanne,
FL
The nutritional values were not with this recipe. It is from Diana's
Desserts.
Ingredients:
2 1/2 cups water
2 1/2 cups raisins
2 cups unsweetened applesauce
3 eggs
2 Tbsp. Sweet & Low (sugar substitute)
1 1/2 cups oil (I use 1 cup)
3 cups self-rising flour
3 tsp. ground cinnamon
2 Tbsp. vanilla
1/4 tsp. baking soda
Instructions:
Cook raisins and water until all the water has cooked
out. Add applesauce, sugar substitute, oil and eggs. Blend in flour,
baking soda, cinnamon and vanilla, mixing well. Pour batter into a well
greased and floured 10 x 4 1/2-inch tube or bundt pan. Bake in a
preheated oven at 350 degrees F (180 C) for 30 to 35 minutes or until
cake tests done.
Makes 12 servings
ROASTED GREEN BEANS
WITH SESAME SEEDS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound green beans, trimmed
- 1 teaspoon canola oil
- 2 teaspoons sesame seeds
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans
with oil, then spread the beans out in a single layer. Roast the beans
until wrinkled, brown and tender, about 12 minutes, stirring once.
Meanwhile, toast sesame seeds in a small dry skillet, stirring
constantly over medium-low heat, until lightly browned and fragrant,
about 2 to 3 minutes. Crush the seeds lightly and toss with the beans.
Season with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 54, Fat:
2 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 2 g, Fiber: 4 g,
Sodium: 146 mg
Diabetic Exchanges: 1 Vegetable
Source: The
Eating Well Diabetes Cookbook
APRICOT-ALMOND BARS
WITH CHOCOLATE
~Shared by Mary S.,
Nashville, TN
Yield: 24 bars
INGREDIENTS
- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces) or semisweet
chocolate chips, divided
- 1/4 cup sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F. Coat a 7-by-11-inch baking pan with
cooking spray.
Combine 1/2 cup dried apricots and water in a small saucepan; bring to
a simmer over medium heat. Cover and cook for 2 minutes. Remove from
heat and set aside to cool. Coarsely chop the remaining 1/2 cup
apricots.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Puree the cooked apricots and any remaining cooking liquid in a food
processor. Add egg, egg white, oil, honey and vanilla; process until
smooth. Add the flour mixture, 1/2 cup chocolate and the chopped
apricots; pulse just until combined. Scrape the batter into the
prepared pan, spreading evenly. Sprinkle with almonds.
Bake the bars until lightly browned and a toothpick inserted in the
center comes out clean. Let them cool in the pan on a wire rack.
Melt the remaining 1/4 cup chocolate in a double boiler over barely
simmering water or in the microwave on Medium for 30 to 60 seconds.
Spoon the chocolate into a ziplock bag, cut off the tip of one corner
and drizzle the melted chocolate over the cooled bars. Let stand for
about 10 minutes before cutting into the bars.
Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg, Carbohydrate: 12 g, Protein:
2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
TURKEY CACCIATORE
MEATBALLS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 pound ground turkey breast
- 1/2 cups Italian-flavored bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 of a medium-sized green bell pepper, finely chopped
- 1/2 of a medium-sized onion, finely chopped
- 1 jar (28 ounces) light spaghetti sauce, divided
- 2 eggs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
DIRECTIONS
In a large bowl, combine the turkey, bread crumbs, Parmesan cheese,
bell pepper, onion, 1/4 cup spaghetti sauce, the eggs, garlic powder,
oregano, and black pepper. With clean hands, combine the mixture until
thoroughly mixed. Form into 24 meatballs; set aside.
In a large pot, heat the oil over medium-high heat. Place the meatballs
in the pot a few at a time and brown for 2 to 3 minutes, gently turning
brown on all sides.
Drain off excess liquid and add the remaining spaghetti sauce to the
pot; reduce the heat to low, cover, and simmer for 18 to 20 minutes, or
until the meatballs are cooked through.
Nutritional Information Per Serving (3 meatballs): Calories: 239, Fat:
10 g, Cholesterol: 96 mg, Sodium: 748 mg, Carbohydrate: 16 g, Dietary
Fiber: 3 g, Sugars: 7 g, Protein: 22 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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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SAUSAGE STUFFED CORNISH HENS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
Prep: 10 mins - Total: 1 hr 35 mins
1/2 lb. bulk pork sausage
1/4 lb. mushrooms, sliced
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
1/4 cup grated carrot
1 cup hot water
2 Cornish game hens (1 to 1-1/2 lb. each)*
2 Tbsp. apple jelly
Brown sausage with mushrooms in skillet; drain. Mix in stuffing mix,
carrot and hot water. Rinse hens with cold water; pat dry.
Spoon stuffing into cavities. Close openings with skewers. Place birds,
breast side up, in shallow roasting pan. Brush with oil.
Roast in oven at 350°F for 1 hour. Spoon jelly over hens. Bake an
additional 10 minutes. Place any remaining stuffing in baking dish;
cover. Bake with hens during last 20 minutes of baking time.
Makes 2 servings
*Great Substitute: Substitute 1 roasting chicken (4 to 5 lb.) for
Cornish hens; roast 1-1/2 hours before topping with jelly. Continue as
directed.
ASIAN GRILLED
CHICKEN BREASTS
~Shared by Maggie,
TX
I suggest mixing together the same amounts of oil, soy sauce, and
garlic listed below, and brushing it on fresh green beans, asparagus,
and/or potatoes and roasting them while you cook the remainder of the
meal. This is a perfect meal for a contact grill, like a George Foreman
grill. Fridge to table within 30 minutes!
Prep time: 5 mins
Cook time: 10 mins
1 1/2 tablespoons olive oil
1 teaspoon soy sauce
1 clove garlic, crushed
1 teaspoon minced ginger
1 teaspoon Dijon mustard
salt to taste
freshly ground black pepper
2 skinless, boneless chicken breasts
1. Mix the oil, say sauce, garlic, ginger, mustard, salt and pepper,
and brush on the chicken breasts. Refrigerate for at least 30 minutes
or overnight.
2. Preheat the grill.
3. Grill the breasts for 5 to 6 minutes on each side, depending on the
thickness. Let the chicken rest on a plate for 1 or 2 minutes before
serving.
Serving Size: 1 breast
Number of Servings: 2
Per Serving
Calories166
Carbohydrate0 g
Fat6 g
Fiber0 g
Protein26 g
Saturated Fat1 g
Sodium243 mg
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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LOW-COUNTRY CRAB
CAKE BLT
I have been gearing up for our 2011 a2z gathering in the Charleston, SC
area where low-country cuisine rules supreme. This is a Kraft recipe
from Pat and Gina Neely.
Prep Time: 20 min.
Total Time: 28 min.
Makes: 8 servings
2/3 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat
Mayonnaise, divided
2 Tbsp. chopped fresh parsley
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. hot pepper sauce
1 tsp. crab boil or seafood seasoning
1 can (6 oz.) each claw and lump crabmeat, drained
24 RITZ Crackers, finely crushed (about 1 cup), divided
2 Tbsp. vegetable oil
8 soft dinner rolls, split
½ cup shredded lettuce
1 large plum tomato, cut into 8 slices
4 slices OSCAR MAYER Bacon, cooked, halved
MIX 1/3 cup mayonnaise with next 5 ingredients in medium bowl until
well blended. Gently stir in crabmeat and ½ cup cracker crumbs just
until combined. Shape into 8 (¾-inch-thick) cakes; coat with remaining
crumbs.
HEAT oil in large nonstick skillet on medium heat. Add crab cakes; cook
3 to 4 min. on each side or until browned on both sides and heated
through.
SPREAD rolls with remaining mayonnaise; fill with lettuce, tomatoes,
crab cakes and bacon.
Make Ahead:
Prepare crab mixture and shape into cakes; do not coat with crumbs.
Refrigerate up to 4 hours. When ready to serve, coat with crumbs and
cook as directed.
Use Pasteurized Crabmeat from Seafood Counter:
You can also use pasteurized crabmeat, purchased from the seafood
counter, for this recipe. Available in cans or pouches, this crabmeat
is sold refrigerated. You will need 12 oz. for this recipe.
Nutrition Information Per Serving:
270 calories, 14g total fat, 2.5g saturated fat, 40mg cholesterol,
640mg sodium, 23g carbohydrate, 1g dietary fiber, 4g sugars, 12g
protein.
Source: Kraft
First Taste
BACON RANCH LAYERED
SPREAD
Looking for an easy and delicious appetizer for your next party? This
recipe is sure to be a favorite!
Preparation time: 15 min
Yield: 4 1/2 cups
Spread Ingredients:
1 cup sour cream
1 (8-ounce) package cream cheese, softened
2 tablespoons LAND O LAKES™ Ranch Seasoning
Toppings Ingredients:
6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
12 slices (3/4 cup) bacon, cooked, chopped
1/3 cup sliced green onion
Crackers
Combine all spread ingredients in medium bowl. Beat at medium speed
until smooth. Spread onto large serving plate to 1 inch of edge. Top
with cheese, bacon and onion. Cover; refrigerate to blend flavors (1
hour). Serve with crackers.
VARIATIONS:
Bruschetta-Style Layered Dip: Prepare spread as directed. Top with 1
1/2
cups chopped tomatoes, 1/2 cup chopped fresh basil leaves and 1/4 cup
shredded Parmesan cheese. Cover; refrigerate to blend flavors (1 hour).
Serve with crackers.
Greek-Style Layered Spread: Prepare spread as directed. Top with 1 cup
chopped fresh spinach leaves, 1/2 cup sliced ripe or kalamata olives
and 1/2 cup crumbled feta cheese. Cover; refrigerate to blend flavors
(1 hour). Sprinkle with 2 tablespoons toasted pine nuts right before
serving. Serve with crackers.
Recipe Tip Ready-to-serve bacon is available in the meat section of the
supermarket.
Nutrition Facts (2 tablespoons without crackers): Calories: 70, Fat:
6g, Cholesterol: 20mg, Sodium: 150mg, Carbohydrates: 1g, Dietary Fiber:
0g, Protein: 3g
Source: Land O'Lakes
ANGEL PILLOWS
1/2 cup Butter-Flavor Crisco
3 oz. pkg. cream cheese, softened
1 Tbs. milk
1/4 cup brown sugar
1/2 cup apricot preserves
1-1/4 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup coarsely chopped pecans or flake coconut
FROSTING:
1 cup powdered sugar
1/4 cup apricot preserves
1 Tbs. Butter Flavor Crisco
Finely chopped pecans or flake coconut, optional
1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco. Set
aside.
2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in medium
bowl at medium speed of electric mixer until well blended. Beat in
brown sugar. Beat in 1/2 cup preserves.
3. Combine flour, baking powder, cinnamon and tablespoons of dough into
a mound to form each cookie. Place 2 inches apart on baking sheet.
4. Bake at 50 for 14 minutes. Cool on baking sheet one minute. Remove
to cooling rack. Cool completely before frosting.
5. For frosting, combine powdered sugar, 1/4 cup preserves and 1 Tbs.
Butter Flavor Crisco in small mixing bowl. Beat with electric mixer
until well blended. Frost cooled cookies. Sprinkle finely chopped
pecans over frosting, if desired.
Hint: Try peach or pineapple preserves in place of apricot.
1-1/2 dozen 1-1/2-inch cookies.
Source: Crisco - The 1990 Christmas Cookie Collection (magazine insert)
SPINACH AU GRATIN
Ingredients
1 10 oz Box of Frozen Leaf Spinach
3 Cloves Sliced or Diced Garlic
¼ Cup of Olive Oil
Salt, Pepper, and Red Pepper flakes to taste
3 Tbl of Butter
2 Tbl of Flour
1 Cup of Room Temperature Milk
½ Cup Shredded Pecorino-Romano Cheese
¼ Cup of Buttered Bread Crumbs
¼ Tsp of Pepper
¼ Tsp of Salt
Defrost spinach if frozen. Heat oil in a sauté pan on medium high heat
and then add the garlic, frying it until just slightly tender. Add
spinach and mix well and add seasonings. Cook spinach until tender and
remove from heat.
Melt 2 tbl of butter in another pan and blend in flour and
seasonings and stir until mixture is smooth. This what is know as a
roux. Remove from heat and stir in milk slowly until flour is blended
in smoothly. Return pan to the heat bringing it to a slight boil
stirring constantly for 1 minute. Add cheese, stir until melted.
Fold the cheese sauce into cooked spinach and put it into a Gratin dish
or a shallow casserole dish.
Mix bread crumbs to 1 tbl of softened butter and spread them on top of
the spinach and place dish into a 350 degree pre-heated oven until
bread crumbs are crusty and golden brown. For a little more crust put
gratin under the broiler for a minute or 2 but be careful not to let it
burn.
Serves 4
CORNBREAD AND CHILI
Makes 8 servings
1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick®
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Instructions
Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over
medium heat, stirring frequently, until beef is brown; drain.
Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef
mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to
boiling, stirring frequently.
Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart
casserole. Stir remaining ingredients until blended; pour over beef
mixture. Bake 50 to 60 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.
PITTSBURGH POTATOES
Ingredients:
4 cups diced potato
1/4 cup chopped onion
1 teaspoon salt
2 tablespoons chopped pimiento, drained
4 tablespoons butter, melted, divided
3 tablespoons flour
2 cups milk
8 ounces shredded American process cheese
salt and pepper, to taste
1/2 cup soft breadcrumbs
Preparation:
Cook first 3 ingredients in boiling water to cover in a saucepan 15
minutes; drain and add pimiento. Combine 3 tablespoons of butter with 3
tablespoons flour in a saucepan over low heat, stirring until smooth
and bubbly. Gradually add milk, then stir in cheese. Continue cooking
and stirring until thickened and smooth. Taste and add salt and pepper,
if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart
baking dish. Toss bread crumbs with remaining 1 tablespoon butter;
sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Makes 6 servings.
Source: Diana Rattray, About.com
BLT DIP
1 tomato, seeded and diced
1 jar real bacon bits (Oscar Mayer)
1 c. sour cream
1/2 c. mayonnaise
Mix all ingredients together and chill.
Toast bread and cut into quarters. Serve with dip.
CRANBERRY SHORTBREAD
1/4 Cup Corn Starch
1/4 Cup Confectionery Sugar,
1 Cup Unbleached, All Purpose Flour
3/4 Cup Margarine
1/4 Cup Dried Cranberries
2 Tablespoons Sanding or Demerara Sugar
Preheat the oven to 350ºF. Sift flour, corn starch and confectionery
sugar into a large bowl. Measure and chop the cranberries with one
tablespoon of the sanding sugar. (This helps keep them from sticking to
everything and to candy them while they bake.) Add the margarine and
cranberries. Stir the mixture, using a wooden spoon, just until
everything begins to come together in a soft dough. Roll the dough with
your hands into small balls. Flatten the cookies with your palm or the
bottom of a lightly flour dusted glass. Top with a sprinkling of the
remaining sanding sugar. Bake for approximately 10 – 12 minutes,
watching carefully towards the end. The cookies should be removed just
as the edges begin to turn a light golden. Transfer to a wire rack to
cool.
Source: http://veganvisitor.wordpress.com/2007/12/17/cranberry-shortbread/
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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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