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A
to Z
Recipes
December
26,
2010
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. In some
parts of a2z-land, today is normally celebrated as Boxing Day (except this year it may
be celebrated Monday). For others, like me, it is the day to unearth
the carpet by removing boxes and wrapping paper. And no one should be
hungry... but they are!
However you spend or celebrate your day, I hope you remain warm and
toasty. It is barely above freezing here even though the sun has been
out for hours!
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 Wednesday, God willing.
PS: Here
is a
great ebook from Mr. Food entitled "Mr.
Food Hassle-Free Holidays". 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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We
make a living by what we get, we make a life by what we give.
~ Winston Churchill
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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52 Ways to Show People You Care
1. Notice them.
2. Smile at them.
3. Encourage them to think big.
4. Look them in the eye when you talk to them.
5. Ask them about themselves.
6. Let them tell you how they feel.
7. Listen to their stories.
8. Call them on the phone just to say hi.
9. Answer their questions.
10. Ask them their opinions.
11. Give them your undivided attention.
12. Believe what they say.
13. Tell them what you like about them.
14. Delight in their discoveries.
15. Listen to their favorite music with them.
16. Tolerate their interruptions.
17. Suggest better behaviors when they act up or act out.
18. Show up at their games, concerts, and special events.
19. Tell them how much you like being with them.
20. Tell them about yourself.
21. Help them take a stand, then stand with them.
22. Ask them to help you with something.
23. Keep the promises you make to them.
24. Tell them how proud you are of them.
25. Send them a letter, postcard, or e-mail.
26. Introduce them to your friends and family.
27. Make time to be with them.
28. Be excited when you see them.
29. Notice when they grow.
30. Remember their birthdays.
31. Believe in them.
32. Meet their friends and family.
33. Include them in conversations.
34. Laugh at their jokes.
35. Do things together.
36. Respect them.
37. Find a common interest.
38. Do what they like to do.
39. Applaud their success.
40. Contribute to their collections.
41. Read aloud together.
42. Accept them as they are.
43. Share a meal together.
44. Go places together.
45. Build something together.
46. Make decisions together.
47. Help them learn something new.
48. Be honest with them.
49. Encourage them to help others.
50. Let them make mistakes.
51. Admit when you make a mistake.
52. Be nice to them.
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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Boxing Day
By: Alecia
Dixon.
When is it?
December 26th, Boxing Day takes place on December 26th or the following
Monday if December 26 falls on a Saturday or Sunday.
Where did it come
from?
Boxing Day began in England, in the middle of the nineteenth century,
under Queen Victoria. Boxing Day, also known as St. Stephen's Day, was
a way for the upper class to give gifts of cash, or other goods, to
those of the lower classes.
Where is Boxing Day
celebrated?
Boxing Day is celebrated in Australia, Britain, New Zealand, and Canada.
How is Boxing Day
celebrated?
There seems to be two theories on the origin of Boxing Day and why it
is celebrated. The first is that centuries ago, on the day after
Christmas, members of the merchant class would give boxes containing
food and fruit, clothing, and/or money to trades people and servants.
The gifts were an expression of gratitude much like when people receive
bonuses, from their employer, for a job well done, today. These gifts,
given in boxes, gave the holiday it's name, "Boxing Day".
The second thought is that Boxing Day comes from the tradition of
opening the alms boxes placed in churches over the Christmas season.
The contents thereof which were distributed amongst the poor, by the
clergy, the day after Christmas.
Today, Boxing Day is spent with family and friends with lots of food
and sharing of friendship and love. Government buildings and small
businesses are closed but the malls are open and filled with people
exchanging gifts or buying reduced priced Christmas gifts, cards, and
decorations.
To keep the tradition of Boxing Day alive, many businesses,
organizations, and families donate their time, services, and money to
aid Food Banks and provide gifts for the poor, or they may choose to
help an individual family that is in need.
What a great extension of the Christmas holiday spirit. You might
consider making this holiday a tradition in your family. No matter
where you live the simple principle of giving to others less fortunate
than yourself can be put into practice.
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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only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
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involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
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To
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~Shared by Mary H.,
Montreal, Canada
Recently, while I was on a shopping trip in a department store, I heard
a little five-year-old talking to his mother on the down escalator. He
said, 'Mommy, what do they do when the basement gets full of steps?'"
~Hal Linden
Questions to Ponder
~Shared by Treva, NC
1. Does a clean house indicate that there is a broken computer in it?
2. Why is it that no matter what color of bubble bath you use the
bubbles are always white?
3. Is there ever a day that mattresses are not on sale?
4. Why do people constantly return to the refrigerator with hopes that
something new to eat will have materialized?
5. On electric toasters, why do they engrave the message "one slice"?
How many pieces of bread do they think people are really gonna try to
stuff in that slot?
6. Why do people keep running over a string a dozen times with their
vacuum cleaner, then reach down, pick it up, examine it, then put it
down to give the vacuum one more chance?
7. Why is it that no plastic garbage bag will open from the end you
first try?
8. How do those dead bugs get into those closed light fixtures?
9. Considering all the lint you get in your dryer, if you kept drying
your clothes would they eventually just disappear?
10. When we are in the supermarket and someone rams our ankle with a
shopping cart than apologizes for doing so, why do we say, "It's all
right?" When, it isn't all right .
11. Why is it that whenever you attempt to catch something that's
falling off the table you always manage to knock something else over?
12. Is it true that the only difference between a yard sale and a trash
pickup is how close to the road the stuff is placed?
13. In winter why do we try to keep the house as warm as it was in
summer when we complained about the heat?
15. If at first you don't succeed, shouldn't you try doing it like your
wife told you to do it?
16. The statistics on sanity are that one out of every four Americans
is suffering from some sort of mental illness. Think of your three best
friends, if they're okay, then it's you.
17. How come we never hear father-in-law jokes?
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:
SWEDISH PECANS
~Shared by Larry
J., Spring Hill, TN
Little bites of joy to serve at any party.
INGREDIENTS:
1/2 cup butter
2 egg whites
1 cup sugar
1 pound pecan halves
TO PREPARE:
Heat the butter in a baking pan until melted. Beat the egg whites in a
mixer bowl until frothy. Add the sugar, beating until
blended. Add the pecans, stirring until coated. Spread in
the prepared pan. Bake at 275 to 300 degrees for 45 minutes, stirring
every 10 to 15 minutes. Spread on parchment paper to cool.
SERVINGS: 8 - 10
Source: "Great
Lake Effects: Buffalo Beyond Winter and Wings: A Cookbook by the Junior
League of Buffalo"
HOT AND FIERY CHICKEN
~Shared by Jim H.,
Calgary, Alberta,
Canada
6 tablespoons blended, clear honey
2 red chilli's, deseeded and finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons distilled vinegar
1 tablespoon sage, freshly chopped
salt and freshly ground black pepper
4 skinless chicken breasts
1 red pepper, cut into 8 chunks
8 button mushrooms
1 courgette, cut into 1/2 inch thick slices
1 red onion, cut into 8 thin wedges
8 ounces rice
Preheat oven to 350F. Mix together the honey, chilli, Worcestershire
sauce and distilled vinegar. Add the sage and season with salt and
pepper. Score the chicken breasts 3 times diagonally across, place in a
non metallic, ovenproof dish and cover with the honey mixture. Leave to
marinate for 1 hour. Meanwhile make 8 vegetable kebabs, threading one
piece of pepper, 1 mushroom, 1 courgette and 1 onion wedge onto 8 small
metal kebabs. Put the chicken in the oven and cook for 20 to 30
minutes, basting 2 to 3 times during cooking. The chicken is cooked
when the juices run clear. Cook the rice according to the pack
instructions. Next, brush the griddle pan with a little more oil and
cook the vegetable kebabs until tender and chargrilled, turning
frequently. When cooked, remove the chicken from the oven transfer to a
plate and keep warm. Pour the juices and remaining sauce into a small
saucepan, reduce by half. Next drain the rice and rinse in boiling
water. To serve, divide the rice between four plates, place one chicken
breast on top of the rice, place 2 kebab sticks crossed on top of the
chicken. Pour the sauce over the kebabs and serve.
Serves 4.
Source: Nikibone.com
APRICOT PULLED PORK
FOR SANDWICHES
~Shared by Luanne,
FL
Ingredients:
3 lb. boneless pork shoulder roast, well trimmed
18 oz. jar apricot preserves
1/4 cup dried apricots, finely chopped
1 clove garlic, crushed
salt and pepper to taste
1 French Onion Soup
2 tbsp. Dijon mustard
1 large onion, chopped
* sandwich buns
** Rice
Place roast in 4-6 quart crockery pot. In a small bowl, mix preserves,
garlic, salt, and pepper, onion soup, mustard and onion, then pour over
meat in crockery pot.
Cover and cook on low heat setting for 10-12 hours. Remove meat from
crockery pot, let stand 5-10 minutes. Shred meat with fork. Skim fat
off sauce remaining in crockery pot. Place shredded pork on bun, spoon
some of the sauce over meat, and serve.
** This should be good over rice. Fix a salad and have supper !!
10-12 servings
SPAM JELLO
~Shared by Jean M.,
OH
(Note from Maggie:
Jean actually sent
this as a joke but admitted... she could eat it without the Spam! I could eat it without the Jello!)
1 large box lemon or lime Jello
1 large can Spam
1 medium onion, chopped
1/2 cup boiling water
1/2 cup ice cold water
1/2 cup mayonnaise
1/2 cup sour cream
1/2 bell pepper, chopped
4 hard boiled eggs, peeled and chopped
1/4 cup relish; pickle, corn, etc.
2 stalks celery, finely chopped
Tabasco to taste
Dissolve Jello in boiling water. Add cold water, mayonnaise and sour
cream to Jello. Chop Spam; add to Jello with remaining ingredients.
Chill until firm. Makes 6 to 8 servings.
RED PEPPER AND
SPINACH FRITTATA
~Shared by Marilyn,
Canton, OH
2 Tbsp. (1/4 stick) unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
1 red bell pepper, sliced
2 cups cooked fresh or frozen spinach, thawed and squeezed of excess
water
1/2 cup fresh basil, chiffonaded
4 ounces goat cheese, crumbled
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry bread crumbs
Preheat the oven to 350°F.
In a medium skillet over medium heat, melt butter; add leeks and sauté
about 10 minutes.
Add in sliced red bell pepper in the last minute of sautéing. Remove
from heat and cool completely.
In a large mixing bowl, combine eggs with leeks, red pepper, spinach,
basil, goat cheese, Parmesan, salt, and pepper; mix well.
Spray a 9-inch nonstick cake pan or springform pan with nonstick
cooking spray. Add bread crumbs and shake until the bread crumbs evenly
coat the pan. Pour the egg mixture into pan.
Bake for 30 to 35 minutes, until solid and a toothpick comes out clean.
Cool in the pan over a wire rack for 5 minutes.
Invert the frittata onto a plate, then flip right side up onto a
serving plate or remove sides of springform pan and transfer to a
serving plate. Can be served warm or at room temperature.
HOLIDAY CHEESE BALL
~Shared by Treva, NC
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
Preheat the oven to 350 degrees and spread out the pecans in a small
pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in
a small bowl, place the cream cheese, onions, mustard, red pepper
sauce, and garlic. With an electric mixer at moderate speed, beat for 3
minutes or until well blended. Stir in the cheddar cheese. Wrap the
mixture in plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the parsley. Unwrap
the cheese ball and carefully roll it in the parsley mixture, coating
it completely. Rewrap in plastic wrap and refrigerate until time to
serve. Place the ball on a serving platter and surround with an
assortment of crackers.
Yield: 24 Servings
1 tablespoon has: Calories 50, Saturated Fat 2g, Total Fat 4g, Protein
2g, Carbohydrate 1g, Fiber 0g, Sodium 72mg, Chol 12mg
CRANBERRY-FILLED
ACORN SQUASH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 medium acorn squash
3 cups fresh or frozen cranberries
3/4 cup apple juice, divided
3/4 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons chopped walnuts
Cut squash in half; remove seed and fibers. Bake squash, cut side down,
in flat pan in preheated 350 degree oven about 1 hour, until
tender. In medium saucepan, combine cranberries, 1/2 cup apple
juice, sugar, cloves and nutmeg. Cook over
low heat until cranberry skins pop.
Combine remaining 1/4 cup apple juice with cornstarch, mixing
well. Gradually stir into cranberry mixture, mixing well.
Heat and stir just until thickened.
Spoon cranberry mixture into squash shells.
Sprinkle cranberries with chopped walnuts.
Place in a preheated 350 degree oven for 10 minutes or until piping hot.
CAPT'N JACK'S
SEAFOOD CREAM SAUCE
~Shared by Johnny,
LA
Makes 4 to 8 servings
1 stick butter
2 onions, chopped
1 bunch green onions, chopped
¼ cup minced celery
Garlic to taste
1 pound medium shrimp, peeled (or crawfish or lump crabmeat)
½ cup flour
1 quart whole milk
1 pint heavy cream
1 tablespoon Worcestershire sauce
1/3 cup dry white wine (optional)
½ bunch parsley, minced
Salt and white pepper
½ teaspoon cayenne (optional)
1 or 2 bay leaves
Chopped mushrooms (optional)
In a saucepan melt butter and add onions, green onions, celery and
garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir
in completely. Add about half the whole milk and half the cream. Let
simmer for about 10 to 15 minutes, stirring often. Add more milk and
cream to desired thickness. Add Worcestershire, wine (if using),
parsley, salt and white pepper to taste, cayenne if using, bay leaves,
and chopped mushrooms if using. Let seasonings marry, over low heat,
about 5 minutes. Stir well.
PASTA CARBONARA
~Shared by Linda
H., Rosharon, TX
This is a very simple, tasty pasta. Serve with a green salad and crusty
rolls, This serves 3 as their main dinner dish
SERVES 3
1/4 lb lean bacon, chopped, fried crisp, set aside
2 tablespoons butter, melted
2 eggs, beaten
1/8 teaspoon nutmeg
2 tablespoons green onions, chopped
1/2 cup grated parmesan cheese
salt
pepper
350 g fresh linguine
Cook the pasta according to instructions, drain.
Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4"
pieces. Toss the pasta with the melted butter, bacon bits, nutmeg, eggs
& green onions. Sprinkle with the cheese & serve.
Source: Recipezaar
BAKED CREPES WITH
CREAMY WILD
MUSHROOMS AND PROSCIUTTO
~Shared by Jim D.,
WA
1/2 ounce dried wild mushrooms
6 tablespoons unsalted butter
1 medium yellow onion, minced
1/2 pound fresh button mushrooms, thinly sliced
6 ounces thinly sliced prosciutto, cut into thin strips
2 tablespoons all-purpose flour
2 cups milk
3/4 cup grated Parmigiano Reggiano
1 recipe Crespelle or Crepes
2 tablespoons fine dry bread crumbs
Pour 2 cups of boiling water over the dried mushrooms and let sit 30
minutes. Drain well and reserve the water. Chop the mushrooms coarsely.
Filter the mushroom water through a paper towel-lined strainer and
reserve the mushrooms and mushroom water separately.
Heat 2 tablespoons of the butter in a frying pan over medium heat. Add
the onions and cook, stirring occasionally, until soft, 7 minutes. Add
the fresh mushrooms and continue to cook, stirring occasionally, until
the mushrooms have evaporated their liquid, 10 minutes. Add the chopped
soaked wild mushrooms and continue to cook 1 minute. Add the reserved
mushroom water, turn the heat to high and simmer, stirring constantly,
until almost dry, 10 minutes. Turn the heat to medium, add the
prosciutto, and continue to cook 2 minutes.
Melt 3 tablespoons of the butter in a saucepan over low heat. Add the
flour and stir constantly for 2 minutes. Add the milk, stirring
constantly, and cook until the mixture thickens, 2 to 3 minutes. Add
the mushroom mixture and mix well. Add 1/2 cup of the Parmigiano
Reggiano and season with salt and pepper.
Preheat the oven to 425° F. Butter the bottom and sides of a 9 X
12-inch baking dish.
Place a crepe flat on the work surface. Spread half of it with a few
tablespoons of filling. Fold in half, then quarters. Stand the
triangles in a baking dish, overlapping one another with the curved
side up. Repeat. Melt the remaining 1 tablespoon butter and brush on
the tops of the crepes. Combine the remaining ¼ cup grated Parmigiano
Reggiano and the bread crumbs. Sprinkle over the top. Bake the crepes
until golden on top, about 20 minutes. Allow crepes to cool for 10
minutes before serving.
Makes 12 crepes to serve 6
CREPES - CRESPELLE
2 cups all-purpose flour
1/4 teaspoon salt
2 cups milk
4 eggs
4 to 5 tablespoons unsalted butter
Put the flour and salt in a bowl and add the milk slowly, a little at a
time, mixing vigorously with a fork to avoid lumps. Add 1 egg at a
time, beating rapidly with a fork after each addition. Let batter rest
30 minutes.
Oil the bottom of an 8-inch crepe pan with 1 teaspoon of the butter to
start. Place the pan over medium heat. Stir the batter, pour 1/3 cup
into the pan, and rotate to completely cover the bottom of the pan. As
soon as the batter has set, loosen the crepe with a spatula and flip
the crepe. When the other side is firm, remove the crepe and place it
on a plate. Repeat with the rest of the batter, stirring the batter
occasionally and adding butter to the pan as needed. Crepes can be
stacked on top of one another until ready to use.
Makes 12 crepes
Source: Joanne
Weir
WHITE NUT BREAD
(with fruit variations)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
"Makes moist, tasty sandwiches for luncheon and lunch boxes."
3/4 cup sugar
2 Tablespoons soft shortening
1 egg
1 1/2 cups milk
3 cups GOLD MEDAL Flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped nuts
Heat oven to 350*F. Grease a loaf pan, 9 x 5 x 3-inches or three
20 ounce cans. Mix sugar, shortening and egg thoroughly.
Stir in milk. Measure flour by dip-level-pour method or by
sifting. Blend dry ingredients; stir in. Blend in
nuts. Pour into pan or cans. Bake 60 to 70 minutes, or
until toothpick stuck into center comes out clean. (Crack in top
of loaf is characteristic.) Cool thoroughly before slicing with a
thin, sharp knife.
Banana Nut Bread
Make White Nut Bread (above)--except increase sugar to 1 cup. Use
only 3/4 cup milk and add 1 cup mashed bananas.
Prune Nut Bread
Make White Nut Bread (above)--except use only 1/4 cup milk. Add
3/4 cup prune juice and 1 cup well-drained, chopped, pitted, cooked
prunes.
Orange Nut Bread
Make White Nut Bread (above)--except use only 3/4 cup milk. Add 4
teaspoons grated orange rind and 3/4 cup orange juice.
Apricot Nut Bread
Make Orange Nut Bread (above)--except increase sugar to 1 cup and add 1
cup finely chopped dried apricots with the nuts.
HOLIDAY FRUIT SALAD
~Shared by Marilyn,
Canton, OH
3 grapefruits, peel and pit removed, cut into segments
3 tangerines, peel and pit removed, cut into segments
2 kiwi, chopped
Seeds of 1 pomegranate
1/4 cup coconut flakes
1/4 cup mini marshmallows
3 Tbsp. chopped walnuts
Mix all ingredients together. Refrigerate until serving time.
YULE LOG
~Shared by Treva, NC
8 oz Pkg cream cheese, softened
5 oz Bleu cheese spread
3 T Chopped sweet pickle relish
2 T Instant minced onion
1/2 c Pecans, finely chopped
Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll;
wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans,
serve as spread with crackers.
BARBECUE BERRY SHORT
RIBS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 lbs. beef chuck short ribs, well-trimmed
2 tbsp. vegetable oil
2 lbs. sm. white onions
2 med. garlic cloves
1 (8 oz.) can whole-berry cranberry sauce
4 lg. celery stalks, cut in 2-inch pieces
1 c. water
3/4 c. catsup
1 tbsp. prepared horseradish
1 1/4 tsp. salt
1/4 tsp. pepper
Heat ribs in oil (few at a time) in 5-quart Dutch oven over medium heat
until well-browned on all sides. Set ribs aside. Reduce heat to medium;
add onions and garlic to dripping in Dutch oven and cook until lightly
browned, stirring occasionally.
Spoon off fat. Return ribs to Dutch oven; stir in cranberry sauce,
celery, water, catsup, horseradish, salt and pepper. Cover Dutch oven
and bake at 350 degrees for 2 1/2 hours, stirring occasionally. Skim
fat off sauce. Yield: 8 servings.'
Source: Taste Of Home Country Cooking 1996
LEMON ICE BOX DESSERT
~Shared by Johnny,
LA
Makes 12 servings
1 package unflavored gelatin
1 ¼ cup crushed vanilla wafers, divided
2 lemons
4 eggs, separated
1 cup granulated sugar, divided
1 cup whipping cream
In a small bowl or cup, dissolve gelatin in ¼ cup cold water. Spray a
9-by-5-inch loaf pan lightly with cooking spray, then line the pan with
a sheet of plastic wrap, allowing the wrap to hang over the long edges
of the pan. Sprinkle ½ cup of crushed vanilla wafers in the bottom.
Zest the lemons. Slice in half and squeeze juice into a small cup.
In a saucepan, whisk egg yolks with ½ cup sugar, lemon zest and juice.
Cook over low heat, stirring constantly, until the mixture is boiling
and thickened. Add the gelatin and stir until well-dissolved; remove
from heat. Cool to room temperature.
When the mixture is cool, whip the egg whites with an electric beater
until they begin to stiffen, then slowly beat in remaining ½ cup sugar.
Beat until egg whites are stiff but not dry. In a separate bowl, beat
whipping cream until it holds its shape.
Fold the whipping cream into yolk mixture. Fold in egg whites. Spoon
mixture into the prepared pan and tap gently on counter to remove any
air bubbles. Top with remaining crushed wafers.
Chill overnight. To serve, run a small spatula along short edges of the
pan. Place an inverted serving plate on top of the pan, and then flip
plate and pan together to invert the dessert. Lift off the pan, and
then peel off the sheet of plastic wrap. Sprinkle with additional wafer
crumbs, if desired.
PUMPKIN RISOTTO
~Shared by Linda
H., Rosharon, TX
Servings: 6
"This creamy risotto with pumpkin is seasoned with thyme and parmesan
for a perfect side dish on a chilly evening."
4 cups hot water
1/2 cup dry white wine
4 teaspoons MAGGI® Instant Chicken Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped
fresh sage leaves
1/2 cup BUITONI® Refrigerated Freshly
Shredded Parmesan Cheese
1 tablespoon butter
Ground black pepper to taste
Combine water, wine and bouillon in large measuring cup; set aside.
Heat oil in large, nonstick skillet over medium-high heat. Add onion
and garlic; cook, stirring occasionally, for 4 minutes or until onion
is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir
in pumpkin and thyme.
Stir in 1 cup broth mixture. Reduce heat to medium; continue adding
broth mixture, 1 cup at a time, allowing each addition to be absorbed
before adding more broth. Rice should be tender but firm to the bite
and mixture should be creamy. This should take 20 to 25 minutes. Stir
in cheese and butter until melted. Season with pepper.
Source: Allrecipes.com
TERIYAKI CHICKEN
& EDAMAME RICE
BOWLS
~Shared by Jim D.,
WA
6 servings
INGREDIENTS
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless, chicken breast, cut into 1/2-inch
pieces
1 10-ounce package, about 1 1/2 cups edamame, thawed
1 small red bell pepper, diced
1/2 cup bottled garlic teriyaki sauce*
3 cups cooked medium or long grain brown rice
1/2 cup chopped fresh cilantro leaves
DIRECTIONS
Heat oil in large skillet over medium-high heat. Add chicken and cook,
stirring occasionally, until lightly brown and cooked through. Stir in
edamame, bell pepper and teriyaki sauce. Bring to boil and cook,
stirring constantly, for 30 seconds. Add rice and cilantro, stir until
well combined and heated through.
Note: *Substitute your favorite teriyaki sauce if desired.
Nutrition Information
6 servings - Facts Per Serving:
Calories: 370 Fat. Total: 9g Carbohydrates, Total: 36g
Cholesterol: 65mg Sodium: 740mg Protein: 35g
Fiber: 5g % Cal. from Fat: 22% Fat, Saturated: 0g
Source: USA Rice Federation
CHICKEN TAMALE
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
2 chicken breasts
5 lg. frozen tamales
1 to 2 green peppers
1/2 med. onion, diced
1 can cream of chicken soup
8 oz. package sour cream
2 tbs. chili powder
1 small can pitted black olives
2 c. grated cheese
Cook, skin and bone chicken breasts and cut them into bite size pieces.
Defrost tamales and cut into bite size pieces. Cut green pepper into
strips and saute briefly with diced onions in 1 tablespoon of
butter until crisp cooked. Place chicken and tamales in bottom of 9 x
13 inch casserole soup and sour cream and chili powder. Top with grated
cheese. Bake 350 degrees for 45 minutes. Serves six.
HOLIDAY PINWHEELS
~Shared by Marilyn,
Canton, OH
1 (8-ounce) package cream cheese, softened
1/4 cup raspberry preserves
8 (10-inch) flour tortillas
5 ounces fresh flat-leaf spinach, trimmed
1 pound thinly sliced deli ham or turkey
In a small bowl, combine cream cheese and raspberry preserves; mix
well. Spread over tortillas and top with spinach leaves then meat
slices. Roll up tightly jelly-roll style and wrap each one in a large
piece of wax paper, twisting ends to seal. Chill at least 2 hours
before serving. Unwrap, cut diagonally into 1-inch slices, and serve.
Makes about 64 slices.
Serving Tip After slicing these, add a fancy festive toothpick to each
and watch them disappear!
RED VELVET CHEESECAKE
~Shared by Treva, NC
If you love both red velvet cake and cheesecake, this recipe is for
you. A red velvet filling is spiked with cocoa, topped with a creamy
cheesecake layer, and baked in a dark chocolate crust–making a
wickedly-delicious combination.
Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.
Yield: Makes 8 to 10 servings
1 & 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 & 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon
granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar
at medium-low speed with an electric mixer 1 minute. Add eggs and next
6 ingredients, mixing on low speed just until fully combined. Pour
batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour
and 15 minutes or until center is firm. Run knife along outer edge of
cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes.
Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.
Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium
speed with an electric mixer until smooth; gradually add powdered sugar
and vanilla, beating until smooth. Spread evenly over top of
cheesecake. Remove sides of springform pan. Garnish, if desired.
BLACK EYED PEA SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2 cups shredded lettuce
2/3 cup fat-free ranch salad dressing
Directions
In a large bowl, combine all ingredients; toss lightly. Serve
immediately. Yield: 16 servings
Source: Taste Of Home Country Cooking 1996
BAKED ZITI
~Shared by Johnny,
LA
Adapted from Cook's Illustrated.
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but
add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of
cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2
minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350
degrees. Whisk the cottage cheese, eggs and 1 cup of the parmesan
cheese together in a medium bowl; set aside. Bring 4 quarts of water to
boil in a large pot over high heat. Stir in 1 tablespoon salt and
pasta; cook, stirring occasionally, until pasta begins to soften but is
not yet cooked through, about 7 minutes (the pasta will finish cooking
in the oven). Drain pasta and leave in colander. Do not wash the large
pot.
While the pasta is cooking, heat oil and garlic in a large skillet over
medium heat until the garlic is fragrant but not browned, about 2
minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and
oregano; simmer until thickened, about 10 minutes. Take off heat and
season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty
large pot the pasta cooked in. Set the pot over medium heat. Bring to a
simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat
and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup
mozzarella, then stir to combine. Add pasta and stir to coat thoroughly
with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato
sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and
remaining 1/2 cup parmesan cheese over the top. Cover the baking dish
with foil that has been lightly sprayed with cooking spray and bake for
30 minutes.
Remove foil and continue to cook until the cheese is bubbling and
beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
BACON-WRAPPED POTATO
BITES WITH SPICY
SOUR CREAM DIPPING SAUCE
~Shared by Linda
H., Rosharon, TX
Makes about three dozen bites
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
Chopped green onions
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the
chunks roughly the same size, even if they aren't the exact same shape.
Put the potatoes in a medium pot, cover with cold water, and bring to a
boil. Season the water with salt. Once the water begins to boil, cook
the potatoes for about 3 to 4 minutes, until you can stick a fork into
them without too much resistance. You want the potatoes to be almost,
but not fully, cooked through (so they won't fall apart during the next
steps).
Drain the potatoes and put them in a large bowl. Add the rosemary,
olive oil, salt, and a few grinds of pepper, and toss until the
potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap
each piece of potato in a half-strip of bacon, securing it with a
toothpick. Put the potatoes on a baking sheet lined with parchment
paper or aluminum foil. You may need to cook the potatoes in two
batches.
Cook the potatoes for 15 minutes, and then flip each piece. Cook for
another 10 to 15 minutes, until the bacon is cooked through and crisp.
Mix the sour cream and hot sauce in a small bowl. Season with salt and
pepper. Pile the potato bites on a plate and serve alongside the dip.
CREOLE SEASONING
~Shared by Jim D.,
WA
For a scant 1 cup
Ingredients
1/2 cup sweet paprika
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
Directions
Thoroughly combine all the ingredients in a small mixing bowl and place
the mixture in an airtight container in a cool, dark place for up to
three months.
Source: New Orleans Seafood Cookbook by Ralph Brennan
AMISH SUGAR COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Part One Ingredients:
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs
Mix well.
Part Two Ingredients:
1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour
Mix part two well.
Blend ingredients together, then chill. Flour hands, then shape into
balls and place on cookie sheet. Flatten with bottom of chilled glass
dipped in sugar. Sprinkle with colored sugar. Bake at 350 Fahrenheit
until edges are golden.
HOLIDAY WALDORF
APPLE SALAD
~Shared by Marilyn,
Canton, OH
1 cup diced celery
1 cup diced cored, peeled apples
1/2 cup coarsely chopped walnuts
1/2 cup seedless red grapes, halved, optional
1/2 to 3/4 cup mayonnaise, to taste
Combine celery, apples, walnuts, and grapes in a medium bowl.
Stir in mayonnaise; if color desired, add some dry cherry/lime gelatin .
Serve at room temperature or chilled.
PICANTE BEEF STEAKS
WITH SAUTEED ONIONS
~Shared by Treva, NC
Prep: 5 minutes Cook: 25 minutes
Serves: 4
Just three ingredients and your trusty skillet is all you need to make
good steak even better...the bold flavor and simple preparation make
this steak dish a favorite!
1 tablespoon olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into
4 pieces
1 medium onion, thinly sliced (about 1 cup)
1 cup Pace® Picante Sauce
Heat half the oil in a 12-inch skillet over medium-high heat. Add the
beef and cook until well browned on both sides. Remove the beef from
the skillet. Pour off any fat. Heat the remaining oil in the skillet
over medium heat. Add the onion and cook until tender, stirring
occasionally. Stir the picante sauce in the skillet. Return the beef to
the skillet. Cook the beef for 2 minutes for medium or until desired
doneness.
TIP:Cooking for a Crowd: This recipe can easily be doubled to serve 8.
Nutritional Values per Serving: Using Pace Picante Sauce: : Calories
193, Total Fat 8g, Saturated Fat 2g, Cholesterol 59mg, Sodium 418mg,
Total Carbohydrate 7g, Dietary Fiber 2g, Protein 21g, Vitamin A 4%DV,
Vitamin C 5%DV, Calcium 2%DV, Iron 13%DV
Source: Campbell's Kitchen
CHANTILLY TORTE
~Shared by Dorie, IL
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Recipes Yahoo
Forum Moderator
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- softened
1 cup sugar -- divided
5 eggs -- separated
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup slivered almonds
2 cups heavy cream
2 tablespoons powdered sugar
1 pint fresh strawberries -- hulled and sliced
Grease and flour 2-9" round cake pans. Combine flour, baking powder and
salt; set aside. In a large bowl, combine butter and 1/2 cup sugar, and
beat until creamy. Add egg yolks, one at a time, beating well after
each addition. Blend in almond extract and milk. Fold in flour mixture.
Spread in prepared pans; set aside.
Beat egg whites in a small bowl until foamy. Gradually add remaining
1/2 cup sugar and beat until stiff peaks form. Spread over cake batter.
Sprinkle with almonds. Bake in center of preheated convection oven on
rack position 2 at 325°F. for 25 minutes. Cool 5 minutes then turn out,
meringue side up. Cool completely.
Beat cream with powdered sugar until soft peaks form.
Place 1 cake layer on serving platter. Spread with half the cream
mixture and half the strawberries. Place remaining cake layer on top
and repeat with the cream and strawberries. Refrigerate until ready to
serve.
GLAZED POPPY SEED
BUNDT CAKE
~Shared by Johnny,
LA
From The Sister's Cafe.
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup pineapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil,
and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and
flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't
overtake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over
cake. Pour the glaze over the cake while it is in the pan. It is really
like syrup that soaks in. Give it a few minutes to soak in and then
turn it out onto a cake plate. Optional: dust top of cake with powdered
sugar.
SLICE OF HEAVEN
SPICE CAKE
~Shared by Linda
H., Rosharon, TX
1 box spice cake mix
1 can (21 oz.) LUCKY LEAF Apple Pie Filling
1/3 cup Musselman’s Apple Butter
3 large eggs
1 package (8 oz.) cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 Tbsp. Musselman’s Apple Butter
Preheat oven to 350 degrees. Grease pan.
Cake: Combine dry cake mix with can of apple pie filling, apple butter,
and eggs (do not add oil or water). Stir well. Bake for the amount of
time directed on box of cake mix. Reference cake mix box for
appropriate pan size.and baking times. Cool cake.
Icing: Blend cream cheese, butter, confectionery sugar and 4 Tbsp of
Apple Butter until smooth. Spread icing on cooled cake.
Servings: 10-16
Source: Lucky Leaf
STEAK-&-BOURSIN-WRAPPED
BELLS
~Shared by Jim D.,
WA
For an even quicker preparation, try deli roast beef.
Servings: 16 pieces
Total Time: 10 minutes
Ease of Preparation: Easy
Ingredients:
16 thin slices grilled steak , such as filet mignon (about 8 ounces)
1 cup light Boursin cheese , divided
4 ounces thinly sliced bell pepper
Steps:
1: Spread each steak slice with 1 teaspoon Boursin cheese and top with
bell pepper slices. Roll the steak around the bell pepper slices.
Nutrition: (Per piece)
Calories - 37
Carbohydrates - 1
Fat - 2
Saturated Fat - 1
Monounsaturated Fat - 0
Protein - 5
Cholesterol - 13
Dietary Fiber - 0
Potassium - 66
Sodium - 34
Nutrition Bonus - Protein, vitamin C, potassium, zinc.
Health: Low Sodium, Diabetes Appropriate, Heart Healthy, Low
Cholesterol, Low Sat Fat, Low Carb, Low Calorie
Source: EatingWell Test Kitchen
CALDILLA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Yield: 6 servings
1-1/2 pounds lean round steak
1 tablespoon chili powder
1/2 cup all-purpose flour
1-1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 onion, chopped
1 carrot, chopped
1 green pepper, chopped
2 large tomatoes, chopped
1/4 cup red wine
1 jalapeño pepper, seeded
Score the steak and rub with chili powder. In a shallow dish,
combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
With a meat mallet, pound the steak on both sides; cut into 6
pieces. Coat with flour mixture on both sides.
In a large skillet, heat oil; add the steak and brown on both sides.
Remove from skillet. Add onion, carrot, green pepper, and
tomatoes to skillet; sauté for 4 minutes. Remove from heat.
In crock pot, combine steak and sautéed vegetables; add wine and
jalapeño pepper; cover. Cook on low for 8 hours or until the meat
is tender.
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EASY LEMON BARS
(Low fat!)
~Shared by Treva, NC
16 oz pkg angel food cake mix ( 1-step or 2-step) lemon custard angel
food cake mix, dry
22 oz can lemon pie filling
Place cake mix in bowl and add lemon pie filling, stir until well
mixed. Pour into greased and floured 9 X 13" baking pan. Bake at 350
for approx 20-25 min or until cake springs back when pressed. Cool
slightly and frost with powdered sugar glaze
BALSAMIC ROASTED RED
POTATOES
~Shared by Linda
H., Rosharon, TX
SERVINGS: 6
2 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
In a large nonstick skillet, combine the potatoes, onion and garlic;
cook over medium-high heat in oil for 2-3 minutes or until heated
through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3
minutes longer or until heated through.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake at 400° for 25-30 minutes or until potatoes are golden and
almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8
minutes longer or until potatoes are tender. Yield: 6 servings.
Nutrition Facts
One serving: (3/4 cup)
Calories: 184 Fat: 5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 306
mg Carbohydrate: 33 g Fiber: 3 g Protein: 3 g
Diabetic Exchange: 2 starch, 1 fat
Source: Light & Tasty Magazine
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SWEET-AND-SOUR PORK ROAST
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- One 2-pound boneless center-cut single pork loin
DIRECTIONS
Preheat the oven to 375 degrees F. Coat a medium roasting pan with
nonstick cooking spray.
In a medium bowl, combine the honey, mustard, and salt. Place the pork
in the roasting pan and coat completely with the honey mixture.
Cover the pork with aluminum foil and roast for 40 minutes. Uncover and
baste with the pan drippings.
Roast the pork uncovered for 15 to 20 more minutes, or until no pink
remains. Slice and serve with the pan drippings.
Nutritional Information Per Serving (3 thin slices): Calories: 228,
Fat: 6 g, Cholesterol: 86 mg, Sodium: 377 mg, Carbohydrate: 12 g,
Dietary Fiber: 0 g, Sugars: 12 g, Protein: 32 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean-Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
TURKEY SALAD WITH
APPLES AND ALMONDS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons sliced almonds
- 3 tablespoons fat-free sour cream
- 1 tablespoon reduced-fat mayonnaise
- Dash ground celery seed
- Dash ground cardamom
- 1/8 teaspoon salt or to taste (optional)
- 1 cup (5 oz.) roasted turkey or chicken breast cubes
- 1 cup cubed tart or sweet apple, peeled or unpeeled
- 1 small celery stalk, diced
DIRECTIONS
Spray a medium nonstick skillet with nonstick spray. Add the almonds.
Over medium heat, cook the almonds, stirring, until they brown and
smell toasted, about 4 to 5 minutes. If the almonds begin to burn,
lower the heat slightly. Immediately remove to a small plate and
set aside.
In a medium bowl, stir together the sour cream, mayonnaise, celery
seed, cardamom, and salt (if desired).
Stir in the turkey, apple, celery, and reserved almonds. Serve at once,
or cover and refrigerate several hours or up to 24 hours. Leftover
salad will keep in the refrigerator for 2 to 3 days.
Nutritional Information Per Serving (1/2 cup): Calories: 111, Fat: 3 g,
Cholesterol: 30 mg, Sodium: 78 mg, Carbohydrate: 8 g, Dietary Fiber: 2
g, Sugars: 6 g, Protein: 12 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
ROASTED FLORETS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 cups bite-size cauliflower or broccoli florets (about 1
head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lemon wedges (optional)
DIRECTIONS
Preheat the oven to 450 degrees F. Place florets in a large bowl with
oil, salt and pepper and toss to coat. Spread out on a baking sheet.
Roast the vegetables, stirring once, until tender-crisp and browned in
spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if
desired.
Nutritional Information Per Serving (1 cup): Calories: 113, Fat: 7 g,
Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 5 g,
Sodium: 351 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
GRILLED CHICKEN WITH
HERBS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons minced fresh Italian parsley
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1 sage leaf
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- Fresh ground pepper and salt to taste
- 1-1/2 pound boneless, skinless chicken breasts, halved
DIRECTIONS
In a blender, combine all ingredients except the chicken. Pour the
marinade over the chicken breasts and marinate in the refrigerator at
least 2 hours or up to 48 hours.
Grill or broil the chicken for about 6 minutes per side until no trace
of pink remains.
Nutritional Information Per Serving (3-4 ounces): Calories: 197, Fat:
10 g, Cholesterol: 69 mg, Sodium: 78 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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FUDGE FOR ONE
~Shared by Treva, NC
Makes 1 individual serving
1/3 cup sugar
1 heaping tablespoon cocoa
1 tablespoon and 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon vanilla
Mix sugar, cocoa and milk in 1 quart glass measuring cup.
Microwave on high 1 minute. Stir down sides of cup and microwave 40
seconds more. Add butter and vanilla. Beat until thick and eat or let
set up and cut into squares.
SCRAMBLED EGGS
(With Cauliflower)
~Shared by Linda
H., Rosharon, TX
Hidden cauliflower puree provides kids with half the daily value for
vitamin C. With more than 19 grams of protein per serving, these
scrambled eggs pack a powerful protein punch!
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup cauliflower puree
2 Tbsp. grated Parmesan
Pinch of salt
Nonstick cooking spray
1 tsp. olive oil
In a large bowl, whisk together the eggs, egg whites, sour cream,
cauliflower puree, Parmesan and salt.
Coat a large nonstick skillet with cooking spray, then set the pan over
medium-high heat. When the pan is hot, add the oil. Add the egg
mixture, reduce the heat to low, and cook, stirring frequently with a
silicone spatula, until the eggs are scrambled—firm but nice and
moist—2 to 3 minutes.
Serves 2.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
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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BACON CHEDDAR MUFFINS
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup + 2 Tbs. milk
1/3 cup butter, melted
1 egg, lightly beaten
1 cup (4 oz.) shredded cheddar cheese
1/2 cup crisp-cooked and crumbled bacon (about 6 slices)
1. Heat oven to 350. Grease 12 standard (2-1/2 inch) muffin cups or
line with paper baking cups.
2. Combine flour, sugar, baking powder, baking soda and salt in medium
bowl. Combine milk, butter and egg in small bowl; mix well. Add milk
mixture to flour mixture; stir just until blended. Gently stir in
cheese and bacon. Spoon evenly into prepared muffin cups, filling
three-quarters full.
3. Bake 15 to 20 minutes or until toothpick inserted into centers comes
out clean. Cool muffins in pan 2 minutes; remove to wire rack. Serve
warm or at room temperature. Makes 12 muffins.
Tip: While gathering your other ingredients, try cooking the bacon in
the microwave. Place strips on a paper towel-lined plate and cook
according to package directions. When bacon is cool it will be very
easy to crumble.
Source: Favorite
Brand Name 100 Best Bake Sale Recipes
PORK AND SAUERKRAUT
STEW
2 onions, thinly sliced
3 cloves crushed garlic
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
2 pounds boneless pork loin, cubed
1 teaspoon caraway seed
1 tablespoon browning sauce
salt and pepper to taste
22 ounces sauerkraut with juice
In a large stockpot, heat the oil over medium high heat. Add the pork
cubes and brown. Stir in the onion and garlic; cook until onion is
soft. Stir in potatoes, sauerkraut, caraway seeds, browning sauce and
salt and pepper to taste. Reduce heat and simmer over low for 1-1/2 to
2 hours.
BROCCOLI CASSEROLE
20 oz. pkg. broccoli (frozen/thawed)
1 pkg. chicken flavored stuffing mix
1 can cream of mushroom soup
Cook broccoli and season to taste. Fix stuffing according to pkg.
directions. Arrange stuffing over broccoli in 13x9 baking dish. Pour
cream of mushroom soup over stuffing. Top with cheese if desired. Bake
30 to 40 minutes at 350.
SWISS CHICKEN CUTLETS
2 thin slices reduced-fat Swiss cheese (about 2 oz.)
4 chicken cutlets (4 oz. each), 1/4 inch thick
2 Tbs. flour
1/2 tsp. black pepper
1 Tbs. unsalted butter or margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 tsp. dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish
1. Cut each cheese slice in half; place 1 half on top of each cutlet.
Starting with a short end, tightly roll up cutlets, jelly-roll style.
Tie securely with string.
2. On waxed paper, combine flour and pepper. Mix well. Add cutlets;
toss gently to coat.
3. In a large nonstick skillet, melt butter over medium heat. Add
cutlets; cook, turning frequently, until golden, about 3 minutes.
4. Add broth, wine, and dried oregano to skillet. Increase heat; bring
to a boil. Reduce heat to medium-low; simmer until chicken is cooked
through and sauce is slightly thickened about 10 to 12 minutes. Place
on a serving plate; remove string. Garnish with parsley and oregano
sprigs.
Freezer: Freeze unrolled cutlets in advance. Pound as directed in
Cook's Tips (below). Wrap individually in plastic wrap and freeze for
up to 6 months. Thaw in the refrigerator.
Cook's Tips: To prepare the chicken rolls, tightly roll up
cheese-topped cutlets then tie securely with string so the rolls hold
their shape during cooking.
If cutlets are unavailable at your market, simply pound skinless,
boneless, chicken breast halves between 2 sheets of waxed paper to
1/4-inch thickness.
OVERNIGHT
EGG-SAUSAGE BAKE
Wake and bake! Put this dish together the night before, and awake to a
savory bake of eggs, cheese and sausage.
Serves: 6
Prep. time: 10 minutes
Cooking time: 60 minutes
1 cup Original Bisquick® mix
1 cup shredded Cheddar cheese, (4 ounces)
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon dried oregano leaves
6 eggs, slightly beaten
1 pound bulk pork sausage, cooked and drained
1. Mix all ingredients in large bowl. Cover and refrigerate at least 8
hours but no longer than 24 hours.
2. Heat oven to 350ºF. Grease 2-quart casserole. Pour egg mixture into
casserole.
3. Bake uncovered about 1 hour or until knife inserted in center comes
out clean.
High Altitude (3500-6500 ft)
Decrease Bisquick® to 2/3 cup. Bake about 1 1/4 hours.
Source: Betty Crocker® Cookbook
APPLE CUSTARD PIE
1 (9- or 10-inch unbaked pastry shell
1-1/2 cups sour cream
14 oz. can Eagle Brand sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1-1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
21 oz. can apple pie filling
Heat oven to 375. Bake pastry shell 15 minutes. Meanwhile, in small
mixer bowl, beat sour cream, sweetened condensed milk, juice
concentrate, egg, vanilla and cinnamon until smooth. Pour into prepared
pastry shell; bake 30 minutes or until set. Cool. Top with apple
filling. Garnish as desired. Serve warm or chilled. Refrigerate
leftovers.
Source: Magazine insert
TEXAS BLACK BEAN
SOUP
2 15 ounce cans black beans, rinsed and drained
1 14 1/2 ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2 ounce can diced tomatoes or diced tomatoes with green chiles
1 14 1/2 ounce can veg. broth or 2 cups of homemade veg. broth
1 11 ounce can Mexi-corn, drained
2 4 ounce cans chopped green Ortega chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.
Yields 8 to 10 servings
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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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