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A
to Z
Recipes
December
22,
2010
Always
something to make you think,
laugh and cook.
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Good afternoon and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
Many
folks are chasing their own tails to get everything done to make this a
memorable Christmas for friends and family. Trust me... all they really
want is for you to be with them. Trying for perfection is pointless so
do what you can, get help with what you can't, and enjoy this
celebration of the birth of Christ. After all, He is the centerpiece -
the focal point - of all else.
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. Please have a happy, safe, and blessed
Christmas!
PS:
Here
is a great ebook from Mr. Food entitled "Mr. Food
Hassle-Free Holidays". I love it and share a couple of recipes
from it in the Publisher's Choice today. It is a PDF file. You have to
be able to read PDF files to download it.
http://www.mrfood.com/master_images/MrFood/Mr-Food-Hassle-Free-Holidays-free-eCookbook.pdf
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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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Do
give books - religious or otherwise - for Christmas. They're never
fattening, seldom sinful, and permanently personal."
~ Lenore Hershey
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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Christmas Carol
One of the
Neopolitan Pastorali de'
Zampognari
By Henry Wadsworth
Longfellow
When Christ was born in Bethlehem,
'Twas night, but seemed the noon of day;
The stars, whose light
Was pure and bright,
Shone with unwavering ray;
But one, one glorious star
Guided the Eastern Magi from afar.
Then peace was spread throughout the land;
The lion fed beside the tender lamb;
And with the kid,
To pasture led,
The spotted leopard fed;
In peace, the calf and bear,
The wolf and lamb reposed together there.
A Letter from Jesus
about Christmas
~Shared by Jim D.,
WA
My Dearest Loved Ones,
It has come to my attention that many of you are upset that folks are
taking My name out of the season.
How I personally feel about this celebration can probably be most
easily understood by those of you who have been blessed with children
of your own. I don't care what you call the day. If you
want to celebrate My birth, just GET ALONG AND LOVE ONE ANOTHER!
Now, having said that let Me go on. If it bothers you that the
town in which you live doesn't allow a scene depicting My birth, then
just get rid of a couple of Santas and snowmen and put in a small
Nativity scene on your own front lawn. If all My followers did
that, there wouldn't be any need for such a scene on the town square
because there would be many of them all around town.
Stop worrying about the fact that people are calling the tree a holiday
tree, instead of a Christmas tree. It was I who made all
trees. You can remember Me anytime you see any tree.
Decorate a grape vine if you wish: I actually spoke of that one in a
teaching, explaining who I am in relation to you and what each of our
tasks were. If you have forgotten that one, look up John 15: 1 -
8.
If you want to give Me a present in remembrance of My birth here is my
wish list. Choose something from it:
1. Instead of writing protest letters objecting to the way My birthday
is being celebrated, write letters of love and hope to soldiers away
from home. They are terribly afraid and lonely this time of year. I
know, they tell Me all the time.
2. Visit someone in a nursing home. You don't have to know them
personally. They just need to know that someone cares about them.
3. Instead of writing the President complaining about the wording on
the cards his staff sent out this year, why don't you write and tell
him that you'll be praying for him and his family this year. Then
follow up... it will be nice hearing from you again.
4. Instead of giving your children a lot of gifts you can't afford and
they don't need - spend time with them. Tell them the story
of My birth and why I came to live with you down here. Hold them
in your arms and remind them that I love them.
5. Pick someone that has hurt you in the past and forgive him or her.
6. Did you know that someone in your town will attempt to take their
own life this season because they feel so alone and hopeless?
Since you don't know who that person is, try giving everyone you meet a
warm smile; it could make the difference.
7. Instead of nit picking about what the retailer in your town calls
the holiday, be patient with the people who work there. Give them a
warm smile and a kind word. Even if they aren't allowed to wish you a
"Merry Christmas" that doesn't keep you from wishing them one. Then
stop shopping there on Sunday. If the store didn't make so much money
on that day they'd close and let their employees spend the day at home
with their families.
8. If you really want to make a difference, support a missionary -
especially one who takes My love and Good News to those who have never
heard My name.
9. Here's a good one... There are individuals and whole families in
your town who not only will have no "Christmas" tree, but neither will
they have any presents to give or receive. If you don't know them, buy
some food and a few gifts and give them to the Salvation Army or some
other charity which believes in Me and they will make the delivery for
you.
10. Finally, if you want to make a statement about your belief in and
loyalty to Me, then behave like a Christian. Don't do things in secret
that you wouldn't do in My presence. Let people know by
your actions that you are one of mine.
Don't forget - I am God and can take care of Myself. Just
love Me and do what I have told you to do. I'll take care of all
the rest. Check out the list above and get to work; time is
short. I'll help you, but the ball is now in your court.
And do have a most blessed Christmas with all those whom you love and
remember...
I Love You,
Jesus
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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Parmesan Crisps (Frico)
~Shared by Jean M.,
OH
These crispy little treats are just about the easiest things you will
ever cook. Called "frico" in the Friuli region of Italy, making them is
really a matter of technique rather than assembling ingredients, so I
will just give you the method and let you worry about quantities. It
goes without saying that, for best results, you should use a high
quality cheese.
Parmesan Crisps
(Frico)
Spoon heaping tablespoons (about 20 ml) of grated or shredded Parmesan
cheese about 4 inches (10 cm) apart on a non-stick baking sheet or a
regular baking sheet lined with parchment paper. Spread the cheese out
with the back of a spoon into circles about 3 inches (7 cm) in
diameter. Sprinkle with freshly ground pepper if desired. Cook in a
preheated 350ºF (180ºC) oven until the cheese is melted, bubbling, and
lightly browned, about 5 minutes. The oil should have separated from
the cheese solids, so cook them until the frico are surrounded by a
small puddle of liquid. They should have a golden brown, lacy
appearance. (The frico can also be cooked, using the same procedure, in
a non-stick skillet or griddle over moderate heat.) Remove carefully
with a thin spatula or blade of a knife and cool before serving. They
may be draped over a rolling pin or wine bottle while still warm to
form curved frico, or over small cups or other small objects to form
bowl-shaped frico if desired.
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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Today's
funnies were
shared by Edna, Decatur, IL
Why Go to
Church?
One Sunday morning, a mother went in to wake her son and tell him it
was time to get ready for church, to which he replied, "I'm not going."
"Why not?" she asked.
I'll give you two good reasons," he said. "(1), they don't like me, and
(2), I don't like them."
His mother replied, "I'll give you two good reasons why you SHOULD go
to church:
(1) You're 49 years old, and (2) you're the pastor!"
The Picnic
A Jewish Rabbi and a Catholic Priest met at the town's annual 4th of
July picnic. Old friends, they began their usual banter.
"This baked ham is really delicious," the priest teased the rabbi. "You
really ought to try it. I know it's against your religion, but I can't
understand why such a wonderful food should be forbidden! You don't
know what you're missing. You just haven't lived until you've tried
Mrs. Hall's prized Virginia Baked Ham. Tell me, Rabbi, when are you
going to break down and try it?"
The rabbi looked at the priest with a big grin, and said, "At your
wedding."
The Usher
An elderly woman walked into the local country church. The friendly
usher greeted her at the door and helped her up the flight of steps.
"Where would you like to sit?" he asked politely.
"The front row, please," she answered.
"You really don't want to do that," the usher said. "The pastor is
really boring."
"Do you happen to know who I am?" the woman inquired.
"No," he said.
"I'm the pastor's mother," she replied indignantly.
"Do you know who I am?" he asked.
"No," she said.
"Good," he answered.
Show and Tell
A kindergarten teacher gave her class a "show and tell"
assignment. Each student was instructed to bring in an object
that represented their religion to share with the class.
The first student got up in front of the class and said, "My name is
Benjamin and I am Jewish and this is a Star of David."
The second student got up in front of the class and said, "My name is
Mary. I'm a Catholic and this is a Rosary."
The third student got in up front of the class and said, "My name is
Tommy. I am Methodist, and this is a casserole."
The Best Way
to Pray
A priest, a minister and a guru sat discussing the best positions for
prayer, while a telephone repairman worked nearby
"Kneeling is definitely the best way to pray," the priest said.
"No," said the minister. "I get the best results standing with my hands
outstretched to Heaven."
"You're both wrong," the guru said. "The most effective prayer position
is lying down on the floor."
The repairman could contain himself no longer. "Hey, fellas," he
interrupted. "The best prayin' I ever did was when I was hangin' upside
down from a telephone pole."
The Twenty
and the One
A well-worn one-dollar bill and a similarly distressed twenty-dollar
bill arrived at a Federal Reserve Bank to be retired.
As they moved along the conveyor belt to be burned, they struck up a
conversation.
The twenty-dollar bill reminisced about its travels all over the
country.
"I've had a pretty good life," the twenty proclaimed.. "Why I've been
to Las Vegas and Atlantic City, the finest restaurants in New York,
performances on Broadway, and even a cruise to the Caribbean ..."
"Wow!" said the one-dollar bill. "You've really had an exciting life!"
"So, tell me," says the twenty, "where have you been throughout your
lifetime?"
The one dollar bill replies, "Oh, I've been to the Methodist Church,
the Baptist Church, the Lutheran Church ..."
The twenty-dollar bill interrupts, "What's a church?"
Goat for
Dinner
The young couple invited their elderly pastor for Sunday dinner.
While they were in the kitchen preparing the meal, the minister asked
their son what they were having.
"Goat," the little boy replied.
"Goat?" replied the startled man of the cloth, "Are you sure about
that?"
"Yep," said the youngster. "I heard Dad say to Mom, 'Today is just as
good as any to have the old goat for dinner.' "
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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:
AN OLD-FASHIONED
APPLE SPICE CAKE
~Shared by Rita K.,
Niceville, FL
A
note from Rita: My daughter Dana just sent this to me. She
said she made this yesterday and everyone raved about how good it
is. The guys even requested that she make it again for New Year’s
eve dinner.
Betteirene's recipe is like a cake with a snowcap. The bottom half is
reminiscent of carrot cake, textured with grated apples, raisins and
chopped nuts. The cake batter is dense and on top of it you spread a
thick layer of brown sugar meringue. As you assemble it, you’ll be
convinced of its imminent doom. Fear not! In the oven, the meringue
toasts and the cake, protected by its meringue roof, retains its
moisture, and the best part is the pudding-like layer that forms
between them. The meringue needs to be beaten over a water bath, and we
learned the hard way that you need hand-held beaters to do this --
whisking it by hand for 10 minutes over a pan of hot water is like
running a marathon in heels. Also, we think that light brown sugar is
the way to go for both the meringue and the cake. I asked for
this recipe about 45 years ago from one of my mother's friends when we
lived on an Air Force Base in Okinawa. I had just begun to bake and the
recipe is so easy that it was a success on my first try. With a few
tweaks, I've been baking it ever since. Try to use a nice, flavorful
apple like Granny Smith, Jonathan, Macintosh, Rome or Paula Red.
For the Meringue:
2 large egg whites
1 1/2 cup firmly packed brown sugar
2 tablespoons water
For the Cake:
1/2 cup unsalted butter at room temperature
1 cup firmly packed brown sugar
2 large egg yolks
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
2 large, meaty apples, cored and grated on the large holes of a box
grater
1/2 cup toasted chopped walnuts (optional)
1/2 cup raisins (optional)
2 cups spooned and leveled all-purpose flour
1. Position a rack in the middle level of oven. Heat oven to 350
degrees. Grease a 9"x9" baking pan or casserole dish.
2. To make the meringue, place the egg whites, brown sugar and water in
the top of a double boiler. Put enough water in the bottom of the
double boiler to touch the bottom of the top pot. Over high heat, beat
the egg whites with an electric mixer until peaks form, 3-5 minutes.
Set aside.
3. For the cake, beat together butter and brown sugar until fluffy; add
egg yolks and blend well. By hand, stir in baking soda, salt, cinnamon,
ginger, cloves, grated apples, walnuts and raisins. Fold in the flour,
blending well but being careful to not overmix.
4. Spoon batter into the prepared pan and smooth the top. Spread
meringue evenly over the batter. Bake until top is crisp, about 45
minutes. If you serve it while warm, the meringue will crack when you
cut it, but that's a good thing. If you want nice, neat uniform slices,
serve the cake the next day.
CHICKEN ALFREDO
PESTO PASTA
~Shared by Barb C.,
Chula Vista, CA
1/2 lb. Angel hair pasta, uncooked
2 tsp. Oil
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. Tub) Cream Cheese
1 large red pepper, cut into strips
1/4 cup Grated Parmesan Cheese
2 Tbsp. Pesto
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil
in large nonstick skillet on medium heat. Add chicken; cook and stir 7
min. or until done.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese
is completely melted and sauce is well blended. Add peppers, Parmesan
and pesto; stir. Cook 3 min. or until heated through, stirring
occasionally.
DRAIN pasta. Add to cream cheese sauce; toss to coat.
Tips
Substitute
Substitute 1-1/2 cups roasted red pepper strips for the fresh red
pepper strips.
Special Extra
For more intense flavor, stir in 1 Tbsp. Lemon zest or 1/2 cup pitted
dry-cured olives, along with the peppers, Parmesan and pesto.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
SWEET POTATO SOUFFLE
~Shared by Larry
J., Spring Hill, TN
Go ahead and sweeten your dinner plans.
INGREDIENTS:
3 cups chopped cooked sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup flour
1 cup pecans, chopped
1/4 cup (1/2 stick) butter
TO PREPARE:
Combine the sweet potatoes, sugar, eggs, milk, salt and vanilla in a
large mixing bowl and beat until smooth. Pour into a buttered
2-1/2 quart baking dish. Combine the brown sugar, flour and
pecans in a medium bowl. Cut in the butter until crumbly.
Spread evenly over the sweet potato mixture. Bake at 375 degrees
for 30 to 40 minutes or until the top is brown.
SERVES: 8
Source: "At
Your Service: Southern Recipes, Places and Traditions" by Patton
Howell and Junior League of Gwinnett North Fulton
BEAUFORT GRITS AND
GRILLADES
~Shared by Johnny,
LA
Grits:
5 cups boiling water
1 tsp. salt
1 cup grits
1 1/2 cups grated sharp Cheddar cheese
1/2 cup butter
4 eggs (at room temperature)
1/2 tsp. salt
1/4 tsp. ground pepper
Worcestershire sauce
Boil water in a medium-sized, ovenproof saucepan. Stir salt and grits
in the boiling water. Cook covered, over low heat for 20-25 minutes,
making sure not to burn, stirring occasionally. Remove from stovetop
and stir in cheese, butter, then slowly stir in eggs. Add salt, pepper
and Worcestershire sauce. Bake at 375 degrees for 1 hour.
Note: This may be made ahead and refrigerated up to 48 hours and then
baked at the needed time.
Grillades:
2 round steaks
Salt and pepper to taste
1/3-1/2 cup flour
1/3-1/2 cup shortening or vegetable oil
2 large onions, chopped
4 ripe tomatoes, chopped with juice
3-4 cups water
1 tsp. vinegar
Pound round steak well with meat tenderizer and cut into 4-inch pieces.
Liberally season steak with salt and pepper and dust lightly with
flour. Brown steaks in a medium-sized skillet in shortening or oil.
Remove, let drain on a plate and set aside. Measure the left over oil
in skillet and add an equal amount of flour to the oil in the skillet
to brown into a dark roux. Stir in onions, tomatoes with juice, water
and vinegar. Simmer for 5 minutes. Lay browned steak pieces on top,
cover and simmer on low heat for 45 minutes to 1 hour.
Source: The late Ann Marie Williams Brittain
CHRISTMAS PLUM
PUDDING
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup whole wheat flour
2 1/2 cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
1/2 cup dark brown sugar
1/2 cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
1/8 cup ground almonds
1/2 cup chopped walnuts
3/8 cup halved candied cherries
1/3 cup raisins
3/8 cup dried currants
3/8 cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
1/2 cup ale
Directions
In a large bowl, combine flour, bread crumbs, suet, eggs, carrot,
apple, brown sugar, chopped blanched almonds, stem ginger, ground
almonds, cherries, raisins, currants, golden raisins, mixed peel,
plums, lemon juice and zest, mixed spice, baking powder and ale. Let
each family member take a turn stirring and make a wish. If you have
used more dry fruit than fresh, add a little extra ale to make the
mixture less stiff.
Grease 2 large or 4 small pudding basins. Fill with pudding mixture
about 7/8 full. Cover tightly with greased waxed paper, then foil;
secure with string. Stand pudding on a trivet in a large pot of boiling
water that reaches halfway up the sides of the pudding basin. Steam
puddings over medium-low heat in boiling water 10 hours for large
puddings, 5 hours for small puddings, topping off water regularly until
quite firm and set.
If not serving immediately, let cool completely, then replace covers
with fresh waxed paper and foil and store in a cool, dry place, basting
from time to time with rum or brandy, for up to 3 months. To serve,
reheat by steaming 2 to 3 hours.
Taste Of Home Country Cooking Collection 1996
CHRISTMAS RASPBERRY
JELLO DESSERT
~Shared by Marilyn,
Canton, OH
1 large pkg. red raspberry jello
1 small pkg. red raspberry jello
2 pkg. red raspberries, frozen
Use a 9 x 13-inch Pyrex glass dish. Mix jello according to package
directions, except substitute the cold liquid you drain off the berries
for the cold water. You may need to add a little cold water, but be
very careful not to add too much. Add berries that have been thawed
enough so that they mix well in the Jell-O. Refrigerate until Jell-O is
set firm.
Topping:
2 cartons whipping cream
1 large pkg. cream cheese, softened
1 1/2 c. miniature marshmallows
Have your mixing bowl and beaters well chilled. Beat the ingredients
together starting mixer at low speed and work up to high speed. Beat
until mixture is of thick consistency. The cream will splatter at
first. Spread this on top of the firm Jell-O and refrigerate a few
hours before serving.
HOLLY JOLLIES
~Shared by Linda
H., Rosharon, TX
This is so
easy. I like using
broken pretzels, raisins, mini marshmallows and Rice Krispies ~ Linda H.
For Each Batch (about 36 mini muffin sized holly jollies):
1 Package Almond Bark (white or chocolate)
36 mini muffin papers
2 Cups of one or more of the following (get creative!)
Salted Peanuts
Rice Krispie Cereal
Dried Cranberries
Raisins
Crushed candy canes
Other salted nuts
Your favorite dried fruit, chopped to the size of raisins
Line a mini muffin tin with mini muffin papers. Place almond bark in a
large microwave safe bowl. Microwave for a minute and a half; stir.
Return to microwave and microwave for about thirty seconds at a time,
stirring each time, until bark is smooth and creamy.* Remove from
microwave and stir in two cups of your choice of add in. Spoon into
mini muffin papers and allow to sit until cool and hardened. You can
put them in the refrigerator to speed up the process if you like.
Package and give with a smile on your face and a grateful heart.
*Note: Take special care not to allow even the tiniest drop of water to
get into the bark as it will clot up if you do.
SALTINE CRACKER
TOFFEE
~Shared by Treva,
NC
Saltines (crackers)
2 sticks butter
2 c. brown sugar
12 oz. pkg. chocolate chips
Lay crackers side by side in 10"x15" jelly roll pan (cookie sheet with
edge).
Bring butter and sugar to boil and continue boiling until soft ball
stage.
Pour toffee over crackers. Bake in 400 degree oven for 5 to 7 minutes.
Watch carefully so doesn't burn.
Sprinkle chips over toffee/crackers and return to oven for 30 seconds
to melt. Cool to set and harden. Crack and enjoy.
CHINESE COUNTRY RIBS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a broiler
rack 6 inches from the source of the heat and preheat the broiler.
Broil the ribs, turning once, until browned. About 10 minutes. Transfer
the ribs to the slow cooker. Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer
the ribs to a platter and cover with aluminum foil to keep warm. Skim
the fat from the surface of the sauce. In a medium saucepan bring the
sauce to a simmer over a medium heat. Cook until reduced to about 1
cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until
thickened. Pour the sauce over ribs and serve immediately with hot
cooked rice.
PORK CHOP CASSEROLE
~Shared by Johnny,
LA
Here it is: the ultimate weeknight dinner solution! This super-easy
casserole goes together in minutes and fills the house with an aroma
that will bring your gang running to the table.
Serves: 6
Ingredients
1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 (14-ounce) can ready-to-use beef broth
1 (10-3/4-ounce) can condensed golden mushroom soup
1 (6-ounce) package long-grain and wild rice mix
1 cup water
Instructions
1. Preheat the oven to 350 degrees F.
2. Place the flour in a shallow dish; add the pork chops and turn to
coat completely with the flour.
3. Heat the oil in a large skillet over medium heat. Brown the pork
chops in batches for 5 to 6 minutes per side.
4. Meanwhile, combine the remaining ingredients in a 9" x 13" baking
dish; mix well. Place the browned pork chops over the rice mixture.
Cover the casserole dish with aluminum foil and bake for 1 hour, or
until no pink remains in the pork.
ROAST LAMB WITH PLUM
SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 leg of lamb (5 to 6 pounds)
3 garlic cloves, slivered
1/2 cup thinly sliced green onions
1/4 cup butter
1 jar (12 ounces) plum jam
1/2 cup chili sauce
1/4 cup white grape juice
1 tablespoon lemon juice
1/2 teaspoon ground allspice
1 tablespoon dried parsley flakes
Directions
Remove thin fat covering from the roast. Make slits in meat; insert a
garlic sliver in each. Place on a rack in a large roasting pan. Bake,
uncovered, at 325° for 1-1/2 hours.
Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter
until tender. Add the jam, chili sauce, grape juice, lemon juice and
allspice; bring to a boil, stirring occasionally. Simmer, uncovered,
for 10 minutes. Baste roast with sauce. Bake 1 hour longer, basting
occasionally, or until meat reaches desired doneness (for medium, a
meat thermometer should read 160°; well-done, 170°), basting
occasionally with plum sauce. Bring the remaining sauce to a boil; stir
in parsley. Let roast stand for 10-15 minutes before carving. Serve
remaining sauce with roast. Yield: 11 servings.
BUCKEYES CANDY
~Shared by Marilyn,
Canton, OH
1 lb. butter, softened
2 lb. peanut butter
3 lb. powdered sugar
2 (12 oz.) pkg. semi-sweet morsels
4 sq. unsweetened chocolate
Mix together butter, peanut butter and powdered sugar (use hands to do
it well). Form into small balls and freeze. Melt together chocolate
bits and unsweetened chocolate in double boiler. Dip frozen balls into
chocolate mixture (use a toothpick) until almost covered. (This makes
them look like buckeyes.) Place on a waxed paper covered cookie sheet.
Freeze for 1 hour and then store in a plastic bag. Variation: An
alternate chocolate dip would be 2 (12 ounce) packages of chocolate
morsels and 1/2 cake paraffin melted in a double boiler. Yield - Makes
200 pieces of candy
MARINATED MOZZARELLA
~Shared by Linda
H., Rosharon, TX
Note
from Linda -This looks so pretty – a cube of the cheese, topped
with tomato and speared with a rosemary sprig!
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon onion powder or grated onion
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato
halves in an 8-inch square baking dish.
Whisk together 1/2 cup olive oil, chopped parsley, and next 6
ingredients; pour evenly over cheese cubes. Cover and chill at least 8
hours or up to 24 hours. Transfer mixture to a serving plate. Garnish
with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese
cubes with short rosemary stems, if desired. Drizzle with marinade, if
desired.
Source: Southern Living, OCTOBER 2007
PEANUT BUTTER-TOFFEE
CHEESECAKE
BROWNIES
~Shared by Treva, NC
Prep Time: 15 min; Cook Time: 40 min
Yield: 36 brownies
1 (19.5 oz.) box Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 EGGLAND'S BEST eggs
1 package (8 oz.) cream cheese
1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
1 bag (8 oz.) Heath® milk chocolate toffee bits
1 cup Hershey's® milk chocolate baking chips
3 tablespoons whipping cream
Heat oven to 350° F. Lightly spray 13 x 9-inch pan with Crisco®
Original No-Stick Cooking Spray.
1. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes
with spoon. Spread batter in pan; set aside.
2. In large bowl, beat cream cheese with electric mixer on medium speed
until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1
cup of the toffee bits. Spoon mixture over batter; spread evenly.
3. Bake 30 to 40 minutes or until cheesecake layer is set and edges are
light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40
minutes.
4. In small microwavable bowl, microwave chocolate chips and cream
uncovered on High 40 to 60 seconds or until chips are melted; stir
until smooth. Spread over cheesecake layer. Sprinkle with remaining
toffee bits. Cool completely, about 1 hour. For brownies, cut into 6
rows by 6 rows. Store covered in refrigerator.
Source: Pillsbury
APRICOT NECTAR SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 3-oz package orange Jello
1 cup boiling water
2 cups apricot nectar
1 cup mandarin oranges, drained and cut in halves
1 small can pineapple tidbits, drained
1 cup miniature marshmallows
1 cup whipping cream
Dissolve jello in boiling water, stir in apricot nectar and chill until
syrupy. Add the remaining ingredients and pour into a 5 cup oiled mold.
Chill until firm. I use the juice from the canned fruit to replace the
same amount of water. I sometimes double the pineapple.
BEEFY MEXICAN
CORNBREAD
~Shared by Johnny,
LA
This Mexican cornbread with meat is more than a bread...it's a meal in
itself. Mexican cornbread casserole is hearty and delicious, and is the
perfect meal for a cool Autumn night.
Cooking Time: 1 hr
Ingredients
1 1/2 pound ground beef
1 1/2 cup self rising corn meal
1 16-ounce can yellow cream style corn
2 eggs
2 tablespoon bell pepper, chopped
2 tablespoon onion, chopped
3 jalapeno peppers
1 cup sour cream
2/3 cup cooking oil
1 1/2 cup cheddar cheese, grated
Instructions
Preheat oven to 325F degrees.
Brown beef and drain on paper towel.
In a large bowl, mix all other ingredients together.
Add browned beef and mix again.
Place in 1 large or 2 small, well-greased pans.
Bake at 325F degrees for 1 hour or until golden brown.
CANDY CANE COCOA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
Directions
In a saucepan, heat milk until hot, but not boiling. Whisk in the
chocolate and the crushed peppermint candies until melted and smooth.
Pour hot cocoa into four mugs, and garnish with whipped cream. Serve
each with a candy cane stirring stick.
DOUBLE CHOCOLATE
PEPPERMINT CRUNCH
COOKIES
~Shared by Marilyn,
Canton, OH
Crushed peppermint candies make a festive, crunchy topping for these
pretty cookies.
2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to
16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies,
coarsely crushed
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment
paper.
Stir 2 cups chocolate chips in medium metal bowl set over saucepan of
simmering water until melted and smooth. Measure 2/3 cup melted
chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in
medium bowl. Using electric mixer, beat butter in large bowl until
creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat
to blend. Beat in melted chocolate from medium bowl. Add dry
ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate
chips. Measure 1 level tablespoonful dough; roll dough between palms to
form ball. Place on prepared baking sheet. Repeat with remaining dough,
spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tester inserted into center
comes out with large moist crumbs attached, 8 to 9 minutes. Cool
cookies on baking sheet 5 minutes. Transfer cookies on parchment paper
to racks to cool completely.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering
water. Using fork, drizzle chocolate over cookies. Sprinkle
crushed candy canes over, arranging some pieces with red parts showing.
Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be
made 3 weeks ahead. Store airtight in freezer. Bring to room
temperature before serving. Yield - makes about
50
Source: Epicurious
GORGONZOLA TRUFFLES
~Shared by Linda
H., Rosharon, TX
Worthy of a Special Occasion!
Yield: Makes 6 appetizer servings
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon
Apple and pear slices
Grapes
Beat first 5 ingredients at medium speed with an electric mixer until
well combined. Cover tightly, and chill at least 1 hour or until firm
(can chill up to 3 days).
Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon.
Serve immediately, or cover and chill until ready to serve. If chilled,
let stand 30 minutes before serving. Serve with apple and pear slices
and grapes.
Source: Southern Living, APRIL 2008
TIGER BUTTER
~Shared by Treva,
NC
I pkg white almond bark (20 oz package)
1/2 c. peanut butter (chunky or creamy)
1/2 c. chocolate chips
Put the almond bark in a microwave safe bowl and put it in the
microwave for 2 minutes. Add the peanut butter and put back in for
another minute. Stir til smooth. Pour and spread onto a foil
lined cookie sheet. Melt the chocolate chips (I do mine about 1 minute
and 45 second). Then pour the chocolate all over the peanut butter
layer. Take a knife and swirl it, not mix completely, just swirl to get
that marbled look. Put it in the freezer for about 10 minutes, then
take out and break into bite size or bigger chunks, just however big
you wanna make them.
WEB DINER ORLEANS
HOT SAUSAGE WITH
GREEN ONIONS
~Shared by Johnny,
LA
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons finely minced garlic
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
2 tablespoons salt
1/2 teaspoon ground bay leaf
4 teaspoons paprika
1/2 teaspoon sugar
1 bunch of green onions minced
3 yards sausage casing (optional)
Grind the pork and fatback to a medium to coarse grind, and mix well
with the other ingredients. Stuff into sausage casings, and tie them
off so that each sausage is about six inches long. You can omit this
step and make sausage patties if you like.
Fresh sausage should be used quickly, and will keep in the refrigerator
for three days. You can also freeze it for up to three months.
ANCHO CHILE RUBBED
AND PULLED PORK
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ancho Chile Rub:
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder
2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves
Cooking Directions
Combine all ingredients for rub; set aside. Cut each pork butt in half.
Rub 1/4 of the rub over the pork butt, covering generously. Store
remaining rub in an airtight container and save for another use.
Meanwhile, line roasting pan with aluminum foil, leaving enough on the
ends to fold up and seal; place pork in the center of the foil. Pour
chicken stock and garlic cloves over pork. Bring the edges of the foil
together and fold to seal. Cover roasting pan with another piece of
foil. Bake at 300º for 5 hours. Cool slightly; shred.
Makes 8 servings.
Nutrition Facts
Calories 251 calories
Protein 27 grams
Fat 14 grams
Sodium 280 milligrams
Cholesterol 93 milligrams
Saturated Fat 5 grams
Carbohydrates 2 grams
Fiber 0 grams
CHRISTMAS MORNING
CRANBERRY MUFFINS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup Cranberries
1/4 cup Sugar
1 1/2 cup Flour
1/4 cup Sugar
2 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1 Egg -- beaten
1/4 teaspoon Orange rind
3/4 cup Orange juice
1/3 cup Butter or margarine -- melted
1/4 cup Nuts -- chopped
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside.
Preheat oven to 375 F, prepare pans.
Combine flour, 2nd measure sugar, baking powder, salt, cinnamon &
allspice. In another bowl combine egg, orange rind & juice and
melted butter. Add dry mix to wet mix & stir to moisten. Fold in
cranberry mixture & nuts.
Spoon into pans & bake for 15-20 minutes or until golden.
BLUE CHEESE CAKE
~Shared by Marilyn,
Canton, OH
2 Tbsp. butter, melted
3/4 cup crushed wheat crackers
2 (8-ounce) packages cream cheese, softened
2 (4-ounce) packages Bleu cheese, crumbled
1 2/3 cups sour cream
3 eggs, beaten
1/8 teaspoon white pepper
Preheat oven to 300 degrees. Stir melted margarine unto cracker crumbs
and press in a springform pan. Bake at 300 degrees for 20 minutes.
Combine softened cream cheese and Bleu cheese together. Stir in 2/3 cup
sour cream, reserving the rest for later. Stir in 3 eggs and the white
pepper; pour mixture on top of cooked crust. Bake at 300 degrees for 45
minutes. Spread remaining sour cream over top of hot cheese and return
to oven for 10 more minutes.
Yield - 20 to 30 servings.
Source: Beliefnet.com
CHERRY PECAN SLICES
~Shared by Linda
H., Rosharon, TX
Christmas 2010 - a must recipe!
1 cup butter
1 cup sugar
1 egg
1 1/2 tsp vanilla
2 1/4 cups flour mixed with generous dash of salt
2 cups candied cherries cut in half
1 cup pecan halves
Cream butter until fluffy. Gradually add sugar, beat well. Add egg and
vanilla. Stir in flour, beat well. Stir in cherries and pecans. Cover
air tight and chill 1 hour. Divide in 3 parts. Flour hands &
surface. Roll dough into 12 inch long rolls. Chill 3 hours or overnight.
Slice and bake at 350º for 12-15 minutes
Source: http://www.nancyskitchen.com
BEEF ROAST AND ONION
GRAVY
~Shared by Treva, NC
Prep: 15 minutes; Cook: 10 minutes; Stand: 15 minutes; Roast: 1 hour 30
minutes
Serves: 12
Flavorful beef stock serves double-duty in this tasty recipe as it is
used as a basting sauce for the roast and to make the savory
onion-studded pan gravy.
1 beef eye round roast (about 3 pounds)
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 small onion, finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
flakes
1 carton (26 ounces) Swanson® Beef Stock (about 3 & 1/4 cups)
1/4 cup all-purpose flour
Heat the oven to 325°F. Place the beef, fat-side up, onto a rack
in a shallow roasting pan. Season the beef with half the black
pepper. Roast for 1 & 1/2 hours for medium-rare or until desired
doneness. Remove the beef from the pan. Let the beef stand
for 15 minutes before slicing.
Add the oil to the roasting pan and heat over medium heat. Add
the onion, garlic, parsley and remaining black pepper to the pan.
Cook and stir until the onion is tender-crisp, scraping up the browned
bits from the bottom of the pan. Stir the stock and flour in a
large bowl until smooth. Add the stock mixture to the pan.
Cook and stir until the mixture boils and thickens.
Serve the gravy with the beef.
Recipe Note: A quick way to determine doneness is to use an
instant-read thermometer. Insert the instant-read thermometer into the
thickest part of the beef to check the temperature. Look for a
final temperature of 135°F. for medium-rare and 160°F. for medium, but
make sure you consider that the temperature will rise 5-to 10-degrees
during the stand time.
Nutritional Values per Serving: Using Swanson Beef Broth: : Calories
165, Total Fat 6g, Saturated Fat 1g, Cholesterol 51mg, Sodium 177mg,
Total Carbohydrate 4g, Dietary Fiber 0g, Protein 23g, Vitamin A 2%DV,
Vitamin C 2%DV, Calcium 1%DV, Iron 10%DV
I SERVE THIS WITH MASHED POTATOES ....YUM
Source: Campbell's Kitchen
PEPPERMINT-FILLED
YULE LOG
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Reminiscent of a log on a blazing fire, this traditional Christmas cake
symbolizes the warmth and hospitality of the holiday season.
Servings: Makes 10 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients
Cake roll (see notes)
3 cups peppermint stick ice cream
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated
milk)
2 (1-ounce) squares unsweetened chocolate, cut up
3 tablespoons water
1/2 teaspoon peppermint extract
Instructions
Prepare Cake Roll.
Stir ice cream just until softened; spread over unrolled cake to 1/2
inch from edges. Reroll. Diagonally cut 4-inch piece from an end. Place
long roll on serving plate; place cut edge of piece against side to
resemble branch. Place in freezer while preparing frosting.
For frosting, in heavy saucepan, combine Eagle Brand® and chocolate.
Cook and stir over medium heat until chocolate melts and mixture
thickens, about 6 to 8 minutes. Remove from heat; stir in 3 tablespoons
water and peppermint extract. Cook, stirring rapidly, until thickened
again, 3 to 4 minutes. Cool 15 minutes or until mixture thickens.
Quickly frost cake; return to freezer for 5 minutes. With fork, score
wavy lines in frosting. Freeze at least 2 hours. Remove from freezer 5
minutes before serving.
Notes:
Cake Roll: Preheat oven to 350º. Well-grease and lightly flour
15x10-inch jellyroll pan; set aside. With mixer, beat 3 eggs and 1
teaspoon vanilla extract in large bowl 3 to 4 minutes or until fluffy.
Gradually beat in 1 cup sugar, about 2 tablespoons at a time. With
mixer at low speed, beat in 1/3 cup water. Add 1 cup unsifted flour and
1/2 teaspoon baking powder; beat at low speed just until combined.
Spread batter evenly in the prepared pan. Bake 20 minutes or until cake
springs back when lightly touched. Immediately loosen edges from the
pan; turn cake out onto a towel sprinkled with powdered sugar. Roll up
towel and cake, jelly-roll style, starting from a long side. Cool on
wire rack. Unroll cake and remove towel.
HOMEMADE EGGNOG
~Shared by Marilyn,
Canton, OH
This is a large amount but you could half the recipe for regular use.
If you want it real thick swap some of the milk for more cream. Mind
you the calories go way up. The fat free cream would do well if wanting
to be a little calorie conscience.
12 eggs
1 1/2 cups sugar
1/2 tsp salt
2 quarts milk, divided
2 Tbsp vanilla extract
1 tsp ground nutmeg, or to taste
2 cups heavy whipping cream
In a heavy 4 quart saucepan, whisk together eggs, sugar and salt.
Gradually add 1 quart of milk. Cook and stir over low heat until a
thermometer reads 160 to 170° F, about 30 to 35 minutes.
Pour into a large heat proof bowl then stir in vanilla, nutmeg and
remaining milk. Place bowl in an ice water bath, stirring frequently
until mixture is cool. If mixture separates, process in a blender until
smooth.
Cover and refrigerate for at least 3 hours. When ready to serve, beat
cream in a bowl on high until soft peaks form then whisk gently into
cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle
with nutmeg if desired. Yield - Makes 3 1/2
quarts
Note: Eggnog may be stored, covered, in the refrigerator for
several days. Whisk before serving.
CHICKEN JAMBALAYA
~Shared by Johnny,
LA
From the American Gulf Coast.
Servings: 4
Ingredients
6 Chicken Thighs, boneless and skinless, cut into 1-inch chunks
2 tsp canola oil
1 cup andouille sausage, chunked
1 onion, chopped
1 celery stalk, chopped
1 green pepper, chopped
1/2 tsp cayenne pepper
1 tsp thyme, minced
1 tsp oregano, minced
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
14 oz whole, peeled plum tomatoes, with juice (1 can)
14 oz tomato sauce (1 can)
2 cups chicken broth
4 scallions, chopped
1 cup long-grain rice
Directions
In a large saucepan, warm canola oil over medium heat. Add sausage;
sauté until crispy on the edges, about 8 minutes. Stir in onion,
celery, green pepper; sauté until tender, about 5 minutes. Increase
heat to medium-high, add chicken thighs and sauté until lightly
browned, about 8 minutes. Return heat to medium; stir in cayenne
pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing
about 3 more minutes. Stir in tomatoes with their juices, tomato sauce,
chicken broth, scallions and rice. Bring to a simmer; reduce heat to
very low, cover and cook for 20 minutes.
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CHRISTMAS SEAFOOD COCKTAIL SPREAD
Serves 8
8 oz Cream cheese, softened 225 g
1/2 cup Sour cream 125 mL
1/4 cup Mayonnaise 50 mL
3, 4 oz cans Shrimp 3, 120 g cans
1 cup Seafood cocktail sauce 250 mL
2 cups Mozzarella cheese, grated 500 mL
3 Green onions, chopped 3
1 Tomato, finely diced 1
1 Green pepper, finely chopped 125 mL
Mix first three ingredients together. Spread in a quiche dish or a pie
plate. Scatter shrimp over top, then add cheese, onions, tomato and
green pepper. Serve with crackers.
HOLIDAY SAUSAGE
ROLLUPS
(I can do this!)
"This festive all-in-one breakfast bake shapes up perfectly for any
holiday. No matter how we display it, this easy sausage and veggie
filling that bakes up in flaky crescent dough makes a rise ’n’ shine
favorite!"
Serves: 16
Cooking Time: 25 minutes
1 (16-ounce) package spicy pork sausage (like Jimmy Dean)
1/2 of a medium-sized red bell pepper, diced
4 scallions (green onions), thinly sliced
2 (8-ounce) packages refrigerated crescent rolls
1. Preheat oven to 400°F. In a medium bowl, combine sausage, red
pepper, and scallions; mix well.
2. Unroll one package of crescent rolls and press seams together to
form one large rectangle; repeat with second package of crescent rolls.
3. Spread half of the sausage mixture evenly over each rectangle;
starting from the narrow end, roll up jelly-roll style. Cut each roll
into 8 equal slices and place cut-side down on a baking sheet to form a
Christmas tree.
4. Bake 25 to 30 minutes, or until sausage is no longer pink and crust
is golden. Serve warm.
Note
We can get this ready the night before we want to serve it. Just cover
it and pop it in the refrigerator. When morning comes, simply uncover,
pop it in the oven, bake, and serve.
Source: Mr.
Food
CHRISTMAS MINT
BROWNIES
Easy and delicious.
Ingredients:
1 box brownies mix
1 box of thin mints or chocolate peppermints
Directions:
Mix brownies according to package (or your favorite homemade recipe).
Fill cupcake tins about half full, add thin mint or peppermint, then
fill to about 3/4 full. Bake according to instructions on box. When
cool you can sprinkle with powdered sugar or frost and put sprinkles on.
We especially like these during the Christmas holiday, but they can be
served year around. Delicious!
Servings: 12
MUSHROOM CHARLOTTE
Grace your holiday (or any) dinner table with a side dish that's a
little different and a little lighter, too. Best of all, even though
our Mushroom Charlotte is elegant, it's oh-so-easy to make!
Serves: 8
Cooking Time: 25 minutes
1 pound orzo pasta, cooked and drained
2 tablespoons butter or margarine, melted
1 (4-ounce) can sliced mushrooms or mushroom stems and pieces, drained
2 envelopes (2-ounce box) onion soup mix
1. Preheat oven to 350°F.
2. Place drained, cooked pasta in a large bowl; stir in melted butter.
Add mushrooms and onion soup mix; mix well the place in a 10-inch Bundt
or tube pan.
3. Bake 25 to 30 minutes, or until heated through. Carefully invert
onto a serving platter. Serve immediately.
Notes
Fill center with a bunch of curly parsley to add nice color to your
table.
This reheats well, so don't worry if you have leftovers!
Source: "Mr. Food Hassle-Free Holidays" free eCookbook
CHARLESTON CHEESE DIP
Serves 10.
½ cup mayonnaise
1 8-oz package cream cheese, softened
1 cup grated sharp Cheddar (about 4 oz)
½ cup grated Monterey Jack cheese (about 2 oz)
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
Preheat the oven to 350F. In a medium bowl, mix the mayo, cream cheese,
Cheddar and Monterey Jack cheeses, onions and pepper. Transfer mixture
to a shallow baking dish. Top with cracker crumbs and bake for 15
minutes. Remove pan from the oven; top with bacon. Serve immediately
with corn chips, crackers or bagel chips.
Source: Home
Cooking with Trisha Yearwood
PARSLEY GARLIC ROLLS
Chopped parsley adds a garden-fresh touch to these easy-to-bake rolls
that'll do your bread basket proud! Make 'em for any weeknight or for
company and you'll be a hero!
Serves: 12
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed
1. Coat a 12-cup muffin pan with cooking spray.
2. In a small bowl, combine the melted butter, parsley, garlic, and
salt; mix well.
3. On a lightly floured surface, roll bread dough into a 12-inch
square. Spread parsley mixture over dough, leaving a 1/2-inch border on
the top and bottom edges. Roll dough tightly, jellyroll fashion,
starting at the bottom edge. Pinch to seal edge.
4. Cut the roll of dough into 1-inch-wide slices. Place each slice
flat-side down into a cup of the muffin pan.
5. Cover and let rise in a warm place for 1 hour, or until doubled in
size. Preheat oven to 400°F. Bake rolls 9 to 11 minutes, or until
golden. Remove from pan and serve warm.
Source: "Mr. Food Hassle-Free Holidays" free eCookbook
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A
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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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