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A
to Z
Recipes
December
30,
2010
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Yes, I
know it is Thursday. However, I've had a crazy schedule, and this
is the issue you should have
had Wednesday. Sometimes when life is busy
it is bad but things have really gone well. I simply haven't had time
to do all that I normally get done. I apologize but hope the great
recipes here today make up for my lateness. This is the last issue for
2010 and what a year it has been! I pray you all have a safe New Years Eve.
We'd like to share another few years together, right?
Our a2z family will be visiting the Charleston, South
Carolina area next year. The reservation is for the week of
November 5-11, 2011. I have a page on our web site which tells
you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to notify me if you will be staying at the
house with us. Space at the house is 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, ends
tomorrow. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Good
resolutions are simply checks that men draw on a bank where they
have no account.
~ Oscar Wilde
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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Recipe for a Happy Family
~Shared by
Marilyn, Canton, OH
1 husband
1 wife
Children
1 Bible for each
1 home
Generous portion of prayer
3 cups of love, packed
1 package of work
1 package of play (together)
1 Tbsp. of patience
1 Tbsp. of understanding
1 Tbsp. of forgiveness
1 small paddle
1 cup of kisses
Mix together and sprinkle with awareness.
Bake in moderate oven of everyday life, using as a fuel all the grudges
and past unpleasantness.
Cool. Turn out onto a platter of cheerfulness.
Garnish with tears and laughter in large helpings; serve God, country
and community.
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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Storage Time Guidelines for Common
Holiday Leftovers
Roast turkey 3 to 4 days
Stuffing 1 to 2 days
Giblet Gravy 1 to 2 days
Canned Cranberry Sauce 5 to 7 days
Homemade Cranberry Relish 5 to 7 days
Roast Pork 2 to 4 days
Roast Beef/Veal/lamb 3 to 4 days
Baked ham 3 to 5 days
Meat w/ sauce or gravy 1 to 2 days
Cooked vegetables 3 to 5 days
Pumpkin pie 2 to 3 days
Fruit desserts/pie 3 to 5 days
Cooked Seafood 1 to 2 days
Gumbo 1 to 2 days
Soups 2 to 3 days
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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'Twas the Day AFTER
Christmas
~Shared by Jim D.,
WA
'Twas the day after Christmas, and all through the house,
Every creature was hurtin', even the mouse.
The toys were all broken, their batteries dead;
Santa passed out, with some ice on his head.
Wrapping and ribbons just covered the floor,
While upstairs the family continued to snore.
And I in my T-shirt, new Reeboks and jeans,
Went into the kitchen and started to clean.
When out on the lawn there arose such a clatter,
I sprang from the sink to see what was the matter.
Away to the window I flew like a flash,
Tore open the curtains, and threw up the sash.
When what to my wondering eyes should appear,
But a little white truck, with an oversized mirror.
The driver was smiling, so lively and grand;
The patch on his jacket said, "U.S. POSTMAN."
With a handful of bills, he grinned like a fox,
Then quickly he stuffed them into our mailbox.
Bill after bill, after bill, they still came,
Whistling and shouting he called them by name:
"Now Target, now Best Buy, now Penny's and Sears.
There's eBay and Amazon - you're up to your ears!
To the tip of your limit, every store, every mall,
Now charge away - charge away - charge away all!"
He whooped and he whistled as he finished his work.
He filled up the box, then turned with a jerk.
He sprang to his truck and he drove down the road,
Driving much faster with just half a load.
Then, I heard him exclaim with great holiday cheer,
"Enjoy what you got . . . you'll be paying all year!"
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:
DELICIOUS FRIED
CHICKEN BREAST
~Shared by Jim H.,
Calgary, Alberta,
Canada
Better than fast food takeout, brining is the key to this tender juicy
chicken, any leftovers can be stuffed in between a crusty bun topped
with mayo, mustard and a leaf of lettuce, this also works well using
bone-on chicken pieces but frying time will need to be adjusted ---
plan ahead the chicken needs to soak in the buttermilk for 8-24 hours
(24 hours is even better). Try to purchase large thick chicken breasts
for this to make the slicing in half easier, use a sharp knife for
slicing. I usually serve this with my recipe #149547 --- if you cannot
find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of
regular salt - you will *love* this fried chicken!
SERVES 3
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
3 teaspoons salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
1 pinch cayenne pepper (or to taste) (optional)
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together,
and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the
pan.
Heat to about 350°F, then reduce heat a bit just before frying the
breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too
much, careful not to over brown.
Source: Recipezaar
RITZ BROCCOLI
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product,
cut into 1/2-inch cubes
36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
1/4 cup (1/2 stick) butter or margarine, melted
HEAT oven to 350°F.
MIX broccoli, VELVEETA and half the cracker crumbs until well blended.
SPOON into 2-qt. baking dish. Mix remaining cracker crumbs and butter;
sprinkle over broccoli mixture.
BAKE 45 min. or until heated through.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
EASY BEEF CROCKPOT
CASSEROLE
~Shared by Luanne,
FL
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crockpot on low 8 to 10 hours (can be
thickened with 1 tablespoon flour and water mixture for thicker gravy).
Serve over rice or egg noodles or elbow macaroni. Serves 4. Preparation
time 5 minutes. Cooking noodles 20 minutes.
BAKED SHRIMP HAWAIIAN
~Shared by Doe,
Oliver, B.C., Canada
3 LBS raw shrimp
dash cayenne
2 TBSP French's mustard
1 TSP Br sugar
1 TBSP H.P. Sauce (similar to A-1 Steak Sauce)
1/2 C buttered fresh bread crumbs
1/2 C butter, melted
Tabasco
1 TSP salt
Preheat oven to 375. In boiling water to cover, simmer shrimp with
cayenne, 5 mins. Drain & dice. Arrange in 8x8x2 baking dish.
Combine mustard, sugar,steak sauce, butter, Tabasco, salt, spread over
shrimp. Sprinkle with bread crumbs. Bake 12-20 mins til crumbs are
golden.
RICE CASSEROLE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1/2 cup margarine
1 cup white rice
1/2 cup chopped green onion
1 small onion, chopped
1 (8-ounce pkg) fresh mushrooms, stems and pieces
1 (10-1/2-ounce) can beef broth
1 cup boiling water in which 3 beef bouillon cubes are dissolved
1 (6-ounce) can water chestnuts, slivered (optional)
1/2 cup chopped green pepper(optional)
Tabasco sauce, salt, pepper to taste
TO PREPARE:
Melt the margarine and brown rice in it. Add onions. Cook
until wilted. Mix in mushrooms, beef broth, water with bouillon
cubes, water chestnuts, and green peppers. Season highly.
Place in a 1-1/2-quart casserole. Bake for 45 minutes in 350
degree oven. Stir occasionally.
SERVES: 6 - 8
MARY'S HOMEMADE
SOUTHERN RED BEANS AND
RICE
~Shared by Johnny,
LA
1 pound of dried, Camellia brand red kidney beans
1/2 pound of bacon, chopped
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk of celery, chopped
2 cloves of garlic, minced
About 10 turns of the pepper mill
1/4 teaspoon cayenne pepper, or to taste, optional
1 teaspoon dried basil
2 bay leaves
1/2 tablespoon of canola oil
1 package (14 oz.) Hillshire Farms beef smoked sausage or andouille
sausage
OR Ham bone and ham chunks if ya got any
OR any combination of both
2 quarts of water
1/2 stick Land O' Lakes unsalted butter, optional
Salt to taste, if needed – BUT ONLY AT THE END!
Hot, cooked rice
Rinse and sort beans and place into a deep pot, adding water to cover
beans plus about an inch or so. Do not add any seasonings or salt!
Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and
let soak for one hour. Drain and set aside in a large pot.
In a separate skillet, cook the bacon until lightly cooked and still
limp. Add the onion, bell pepper, and celery to the bacon and sauté the
veggies until tender. Add the garlic, black and red pepper, basil and
bay leaf into the vegetable mixture and let seasoning meld with the
veggies for about 3 minutes, stirring. Add the bacon, veggie &
seasoning mixture to the pot of beans. Meanwhile slice sausage in half
lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used
for the veggies and lightly brown the sausage. Transfer to the
bean pot. If you have any leftover ham chunks, cut those up too, brown
them and add them in.
Add 2 quarts of fresh water and bring to a boil. Reduce heat to a
simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are
tender and slightly thickened.
When beans are just about done, slide in a half stick of butter. The
butter adds richness to the beans and makes them just super delish, but
is totally optional if you want to leave it out. They are good without
it. If you need to thicken them up more, just remove about a cup of the
beans and mash them with a fork, returning them to the pot.
Do not add any salt until the end, and then only if it needs it. There
is some salt present from all the meats involved, so taste and adjust
your seasonings toward the end of cooking, adding salt here if needed.
I very often find that the pot needs no additional salt at all. Taste,
add salt if needed, taste again and adjust seasoning as needed.
Scoop beans over hot, cooked rice and serve with hot buttered yeast
rolls or better yet, a big honking slice of hot buttered southern style
skillet cornbread - cooked in a greased up screamin' hot cast iron
skillet, so the bottom is all full of crunchy yumminess. I'm telling
ya, this is some delicious goodness. Enjoy!
Leftovers to Use: Ham, ham bone
Source: the Kitchen of Deep South
Dish
APPLE GLAZED PORK
ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
4 lb. Pork loin roast
6 apples
1/4 cup apple juice
3 Tbs Brown sugar
1 tsp Ginger, ground
Directions
Rub roast with salt and pepper. Brown pork roast under broiler to
remove excess fat; Drain well.
Core and quarter apples. Place apple quarters in bottom of crock
pot. Place roast on top of apples.
Combine apple juice, brown sugar, and ginger. Spoon over top
surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.
BAKED FUDGE WITH RUM
SAUCE
~Shared by Marilyn,
Canton, OH
2 1/4 cup sugar
2/3 cup flour
2/3 cup cocoa
5 eggs, well beaten
1 cup ~ plus 2 Tbsp. butter
2 tsp. vanilla
1 cup coarsely chopped pecans
Mix sugar, flour and cocoa. Add to beaten eggs and blend thoroughly.
Melt butter and add vanilla. Thoroughly combine butter and cocoa
mixtures. Add nuts. Bake in individual custard cups in a pan of hot
water for 45 minutes to 1 hour at 300. Should be firm, like custard.
Sauce:
1 egg yolk
1/2 cups powdered sugar (up to)
3 Tbsp. light rum
1 cup whipping cream; whipped
For sauce, mix together egg yolk, sugar and rum. Fold this mixture into
stiffly whipped cream. Serve on top of slightly warm baked fudge.
Yield: 8 servings.
BETH'S CAVATINI
~Shared by Linda
H., Rosharon, TX
2 C. spiral pasta
Cook and drain pasta.
1 lb ground beef
5-8 oz sliced pepperoni
1 onion, diced
½ green pepper, diced
1 Tbsp Italian seasoning
1 tsp garlic powder
1 (2-lb) jar Prego spaghetti sauce
1 can sliced mushrooms
2 C. grated Mozzarella cheese
½ C Parmesan cheese
In a large pan, brown meat; drain. Add pepperoni, onion and
pepper and sauté until vegetables are tender. Add seasonings,
spaghetti sauce and mushrooms.
Layer in 9”x13” casserole or 2 – 8”x8” casseroles putting sauce then
spiral pasta then mozzarella. Repeat until all ingredients are
used. Sprinkle with Parmesan and bake, covered in 350-degree oven
for 1 hr. Freezes and reheats well.
CHERRY CHOCOLATE
SNICKERDOODLES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
Prep Time: 15 minutes
Bake Time: 12 minutes
Makes about 4 dozen cookies
2-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups plus 3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate Morsels
2/3 cup white chocolate morsels
1 cup (6 oz.) dried cherries, coarsely chopped
1-1/2 teaspoons ground cinnamon
PREHEAT oven to 350º F. COMBINE flour, cream of tartar, baking soda and
salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract
in large mixer bowl until creamy. Add eggs, one at a time, beating well
after each addition. Gradually beat in flour mixture. Stir in morsels
and cherries. COMBINE remaining sugar and cinnamon in small bowl. Roll
dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until
coated. Place on ungreased baking sheets. BAKE for 12 to 14 minutes or
just until centers are set. Cool on baking sheets for 2 minutes; remove
to wire racks to cool completely.
GREEK LAMB SKEWERS
~Shared by Jim D.,
WA
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Serves 4
INGREDIENTS
1 1/2 lb. diced lean lamb
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh oregano leaves
DIRECTIONS
Marinate diced lamb in combined lemon juice, oil, garlic and oregano
for 1 - 12 hours.
Prepare a fire in a grill to a high heat. (For wood or charcoal
barbecues, heat to glowing coals. There must be no flames.)
Thread diced lamb onto metal skewers, reserving marinade to use as a
baste. Cook, turning and basting occasionally, for about 8 minutes, or
until sealed, well browned and done to your liking.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 267 Fat. Total: 12g Carbohydrates, Total: 2g
Cholesterol: 112mg Sodium: 109mg Protein: 35g
Fiber: 0g % Cal. from Fat: 40% Fat, Saturated: 0g
Source: The Barbecue Cookbook
CAJUN CHICKEN
FETTUCCINE
~Shared by Treva, NC
Prep: 15 minutes
Cook: 25 minutes
Serves: 4
Because it's made with vegetable juice, you're getting more than twice
the amount of vegetables in every serving of this flavor-packed skillet
dish.
2 tablespoons all-purpose flour
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 teaspoon Cajun seasoning
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 of a 1-pound package regular or spinach fettuccine, cooked without
salt and drained (about 4 cups)
Stir the flour, juice and Cajun seasoning in a medium bowl until the
mixture is smooth and set it aside.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the
chicken and cook until it's well browned on both sides. Remove the
chicken from the skillet.
Reduce the heat to medium and add the remaining oil. Add the pepper and
onion and cook until they're tender-crisp.
Add the flour mixture to the skillet. Cook and stir over medium-high
heat until the mixture boils and thickens. Return the chicken to the
skillet. Cover and cook for 5 minutes or until the chicken is cooked
through. Serve with the fettuccine.
Nutritional Values per Serving
Using V8 Vegetable Juice: : Calories 482, Total Fat 11g, Saturated Fat
2g, Cholesterol 73mg, Sodium 311mg, Total Carbohydrate 56g, Dietary
Fiber 5g, Protein 37g, Vitamin A 23%DV, Vitamin C 59%DV, Calcium 5%DV,
Iron 19%DV
Nutritional Values per Serving
Using V8 Low Sodium Vegetable Juice: : Calories 482, Total Fat 11g,
Saturated Fat 2g, Cholesterol 73mg, Sodium 140mg, Total Carbohydrate
56g, Dietary Fiber 5g, Protein 37g, Vitamin A 23%DV, Vitamin C 59%DV,
Calcium 4%DV, Iron 18%DV
Source: Campbell's Kitchen
CAJUN POTATO SALAD
~Shared by Johnny,
LA
3 slices bacon, cooked crisp and chopped, set aside for garnish
3 pounds of potatoes
3 large eggs
2 large pinches of kosher salt for the water pot
1 tablespoon of liquid crab boil
Kosher salt and fresh cracked black pepper, or to taste
1 teaspoon of big flake Cajun/Creole seasoning, or to taste, plus extra
for garnish (see note)
1/2 cup of chopped onion
1/4 cup of chopped celery
1/2 cup of chopped, green pepper
1 cup of real mayonnaise
1 tablespoon of spicy mustard, or to taste
1 tablespoon of Chow Chow relish, optional
1 green onion, sliced, for garnish
Cook bacon to crisp; set aside. Rinse and scrub potatoes, peel
and cut into cubes or chunks. Place into a pot of fresh water and
cover with twice as much water; tuck the eggs down into the potatoes to
cushion them; bring to a boil. Add a couple of generous pinches of
kosher salt and the crab boil, and boil just until the potatoes are
tender - time will depend on the type and size of the potato, but don't
overcook. Test by piercing with a sharp knife. Drain potatoes well and
set aside to cool. Remove eggs and plunge them into ice water to stop
the cooking process.
Once cooled, transfer the potatoes to a serving bowl and sprinkle with
salt, pepper and Cajun or Creole seasoning, to taste; gently toss. Add
onion, celery, and bell pepper. Peel and chop the eggs and add to the
potatoes; gently toss. Combine mayonnaise, mustard, and
relish. Pour over potatoes and gently toss. If not serving
immediately, cover and refrigerate to allow flavors to blend.
Just before serving, sprinkle the top very lightly with additional
Cajun/Creole seasoning. Finely chop the cooked bacon and garnish
the top of the potato salad with the bacon and the sliced green onion.
Note: Substitute any type chopped pickle for the Chow Chow if
desired. I used Zatarain's liquid shrimp and crab boil, Zatarain's
Creole mustard and Zatarain's Big & Zesty Original Creole
seasoning. I thought that the larger flake of the Big & Zesty would
let the seasonings show through better on the potatoes and make for a
nice presentation. If you substitute a more finely ground Cajun or
Creole seasoning than the Big & Zesty, keep in mind you will
probably need less, so take that into consideration when seasoning. Use
less, taste and then adjust.
Source: the Kitchen of Deep South
Dish
CHEESY CHICKEN DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 can white chunk chicken
1 teaspoon celery dried celery or salt
1 Tbs finely chopped onion
1 8 oz. cream cheese
Place all in microwaveable dish and heat for about 3-5 min. until
melted. Mix together until smooth. Use your favorite crackers and dip
away.
BAKED POTATO DIP
~Shared by Marilyn,
Canton, OH
8 oz cream cheese
16 oz sour cream
1/2 lb bacon-cooked/crumbled
1 cup + 2 Tbsp. shredded cheese
2 green onions
1-lb sourdough bread loaf
Potato chips
Hollow the sourdough loaf leaving 1/4" shell. Mix together all but
bread and chips and bake 350* for 20 minutes in an 8x8 dish. Put bread
that you remove from loaf on a sheet and toast lightly while dip cooks.
Remove from oven, and spoon immediately into bread bowl, top with extra
cheese. Serve with potato chips and bread hunks.
SAUERBRATEN
~Shared by Linda
H., Rosharon, TX
1 cup each cider vinegar and water
1 tbs salt
6 each whole cloves and peppercorns
2 bay leaves
4 pounds beef rump roast
1 large onion, halved and thinly sliced
1 cup crushed (20) gingersnap cookies
In a slow cooker liner or large bowl, combine vinegar, water, salt,
cloves, peppercorns, and bay leaves. Add beef and onion, cover or seal.
Marinate in refrigerator 1 to 2 days, turning occasionally. Remove and
discard 1 cup of marinade. Put liner with beef and remaining marinade
in a slow cooker or transfer beef and marinade from bowl to cooker.
Cover and cook on low 7 to 9 hours or until beef is tender. Transfer
beef to cutting board, cover to keep warm. Remove and discard cloves,
peppercorns, and bay leaves. Stir gingersnaps into liquid in cooker
until dissolved. Cover and cook on high 15 min. or until thickened.
Slice meat across the grain. SERVE WITH THE GRAVY.
This recipe makes 8 servings.
DELUXE FRENCH BEEF
STEW
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 slices bacon
2 pounds beef stew meat
1 cup dry red wine
1 cube beef bouillon
1 cup boiling water
2 cloves garlic, crushed
1 tablespoon dried minced onion
2 teaspoons salt
1/4 teaspoon dried thyme
strip of orange peel
2 tablespoons cornstarch
2 tablespoons cold water
1 1/2 cups pickled pearl onions, drained
3/4 pound fresh button mushrooms, halved
1/2 cup pitted black olives
1 (10 ounce) package frozen green peas, thawed and drained
Place bacon strips in a stock pot or Dutch oven over medium heat. Cook
until browned and crisp. Set bacon aside, and brown the beef cubes in
bacon fat. Gradually stir in the wine, scraping up any browned bits as
you stir. Dissolve the bouillon cube in boiling water, and pour into
the pan. Add garlic, thyme, minced onion, salt and orange peel. Reduce
heat to low, cover, and simmer for one hour, until meat is tender.
Dissolve cornstarch in cold water, and pour into the soup. When soup
has thickened, add the peas, onions, olives and mushrooms. Cook until
heated through, and serve.
PASTA CAPRESE
~Shared by Jim D.,
WA
This dish will be very warm, not hot. The success of this recipe
depends on high-quality ingredients, including ripe, in-season tomatoes
and a fruity olive oil (the test kitchen prefers Columela
Extra-Virgin). Don’t skip the step of freezing the mozzarella, as
freezing prevents it from turning chewy when it comes in contact with
the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is
available (it’s commonly found in gourmet and cheese shops packed in
water), we highly recommend using it, but skip the step of freezing and
add it to the tomatoes while marinating. Additional lemon juice or up
to 1 teaspoon sugar can be added at the end to taste, depending on the
ripeness of the tomatoes.
1/4 cup extra-virgin olive oil
2-4 teaspoons fresh lemon juice (see note above)
1 small garlic clove, minced or pressed through a garlic press (about
1/2 teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Table salt and ground black pepper
1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note
above)
1 pound penne pasta or other short tubular or curly pasta such as
fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar (see note above)
Instructions
1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon
salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and
gently toss to combine; set aside. Do not marinate tomatoes for longer
than 45 minutes.
2. While tomatoes are marinating, place mozzarella on plate and freeze
until slightly firm, about 10 minutes. Bring 4 quarts water to rolling
boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate,
and cook until al dente. Drain well.
3. Add pasta and mozzarella to tomato mixture and gently toss to
combine. Let stand 5 minutes. Stir in basil; adjust seasonings with
salt, pepper, and additional lemon juice or sugar, if desired, and
serve immediately.
PROBLEM: Mozzarella Chewing Gum
Industrially produced mozzarella clumps into a rubbery, stringy mess
when combined with hot pasta.
SOLUTION: Dice, then freeze
Freezing the cheese for 10 minutes before combining it with the pasta
prevents it from turning into taffy.
Source: Cook's
Illustrated
OVEN-FRIED CHICKEN
PARMESAN
~Shared by Treva, NC
Yield: 4 servings (serving size: 1 breast half)
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a
bowl. Place panko in a shallow dish. Dredge 1 breast half in flour
mixture. Dip in egg whites; dredge in panko. Repeat procedure with
remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high
heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon
oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking
spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken
over; top each breast half with 2 tablespoons sauce, 2 tablespoons
Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or
until chicken is done.
Nutritional Information: Calories: 401; Fat: 16.9g (sat 6.4g,mono
7.6g,poly 1.3g); Protein: 44.4g; Carbohydrate:
15.9g; Fiber: 0.6g; Cholesterol: 95mg;
Iron: 1.8mg; Sodium: 719mg; Calcium: 352mg
CHOCOLATE VELVET CAKE
~Shared by Johnny,
LA
Chocolate Velvet Cake:
1 Box any flavor of chocolate cake mix (I use Duncan Hines)
1 Cup sour cream
1/2 Cup milk
1/4 Cup oil
3 eggs
1-2 tsp butter flavoring (can substitute vanilla)
1 cup chocolate chips
2 heaping T cocoa powder, plus more for dusting pans
Preheat oven to 350.
Grease pans with shortening and dust with cocoa powder. Combine all
ingredients into mixing bowl, except chocolate chips. Mix about two
minutes, or until well blended. Mix in chocolate chips. Divide evenly
among prepared pans and let cook until done, about 25 minutes. Let sit
in pans for ten minutes before turning out to cool completely.
Cream Cheese Icing:
8 ounces cream cheese
1 stick margarine or butter
3 1/2 to 4 cups confectioner’s sugar
1-2 tsp butter flavoring (can substitute Vanilla)
Soften cream cheese and margarine by leaving out on counter until it
reaches room temperature. Combine the two in a mixing bowl and mix
until well blended. Add sugar. Mix until smooth. Add flavoring and mix
some more until well incorporated and icing is creamy. Ice cooled cake.
Source: Southern Plate
APPLE PEAR COFFEE
CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
A friend gave me this recipe to make for a breakfast I was hosting. The
pan was empty before the breakfast was over! It's one of my
most-requested recipes, probably because it's a bit different.
SERVINGS 12-15
PREP 15 min.
COOK 35 min.
TOTAL 50 min.
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
DIRECTIONS
In a large mixing bowl, cream butter and sugar. Add eggs and vanilla;
beat well. Combine the flour, baking powder, baking soda and salt; add
to creamed mixture alternately with sour cream. Fold in apples and
pear. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine brown sugar and cinnamon. Cut in butter until
the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over
batter. Bake at 350° for 35-40 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
Source: Taste of Home
ITALIAN DEVILED EGGS
~Shared by Marilyn,
Canton, OH
6 hard boiled eggs
1/4 cup mayonnaise
1/2 tsp Dijon mustard
1 1/2 tsp. prepared pesto sauce
1 Tbsp. Parmesan cheese, grated
1/2 tsp. lemon juice
Salt and Pepper to taste
Chopped parsley
Peel and halve eggs, remove yolks to a small bowl and mash until
smooth, Stir in mayonnaise and mustard, blending until smooth; add
pesto, cheese and lemon juice and mix well. Spoon into egg whites.
Refrigerate to mail flavors. Put a little parsley on top.
SLOPPY JOE CASSEROLE
~Shared by Linda
H., Rosharon, TX
2 onions, chopped
2 cloves, minced Garlic
6 grated Carrots
4 tablespoons Oil
2 pounds Lean ground beef
2 cups Ketchup
4 tablespoons Molasses
1 tablespoon Chili powder
1 tablespoon Worcestershire sauce
2 tablespoons, melted Butter
Salt and pepper to taste
4 cups, grated Cheddar cheese
1 package Pre-made dinner roll dough
Sesame seeds
1. Preheat oven to 375F. In a large skillet, heat oil and sauté onions,
garlic and carrots until soft.
2. Add ground beef and cook until browned. Stir in ketchup, molasses,
chili powder, Worcestershire sauce. Season with salt and pepper.
3. Gently simmer for 15 minutes. Transfer to a 3 quart casserole dish
and sprinkle with cheese.
4. Place dinner rolls on top of cheese to cover casserole. Brush rolls
with some melted butter and sprinkle with sesame seeds. Bake uncovered
until rolls are golden brown, about 25 minutes.
SPAGHETTI CASSEROLE
WITH GROUND BEEF
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 pound ground beef
2 medium chopped onions
1/2 cup tomato juice
1 (8 oz.) can tomato sauce
1/2 can water
1 (4 oz.) can tomato paste
1 can water from tomato paste
1 (8 oz.) box spaghetti
2 to 3 cups sharp cheddar cheese, grated
1 1/2 cans mushroom soup
Directions
Preheat oven to 350 degrees.
Combine first 7 ingredients together in pan and cook until beef is
brown.
Prepare spaghetti according to package directions; drain
Place spaghetti in a large, greased casserole dish. Layer meat mixture
over spaghetti. Add grated cheese next. Pour mushroom soup over entire
casserole.
Bake 30 minutes.
BLACK BEAN
QUESADILLAS
~Shared by Jim D.,
WA
1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves garlic, minced
One half tsp. ground cumin
Two thirds cup salsa
1 15-oz. can black beans
One quarter cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.
Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and
black beans, cook for several minutes and remove from heat. Stir in
cilantro, lime juice and Feta cheese.
Spread mixture evenly over half of the tortillas and place a tortilla
over mixture on top of each tortilla. Cut into 4 equal pieces and top
with sour cream, additional salsa and jalapeno peppers.
The Skinny: Use low fat sour cream.
SAUSAGE POTATO
CASSEROLE
~Shared by Treva, NC
Prep Time: 20 min Total Time: 1 hr 5 min
Makes: 16 servings, 3/4 cup each
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in
large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray;
cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Save 80 calories and 10 grams of fat per serving, by preparing as
directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or
KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutrition Information
Calories 210 Total fat 15 g Saturated fat
5 g Cholesterol 35 mg Sodium 440 mg Carbohydrate 14
g Dietary fiber 1 g Sugars 3 g
Protein 5 g
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SLOW COOKER HOPPIN' JOHN
~Shared by Treva, NC
Note: Hoppin' John is traditionally eaten on New Year's day. Eating it
as the first meal of the day is supposed to ensure health and
prosperity for the coming year.
1 cup dried black-eyed peas -- rehydrated
3/4 cup water -- or roasted vegetable stock
1 teaspoon liquid smoke flavoring
1 teaspoon red pepper flakes
3 cups diced mustard greens -- or collard greens
14 ounces canned tomatoes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon dried oregano
Place all the ingredients into a 4-quart slow cooker. stir. Cook on
HIGH for 5 hours.
Serves 8
Per serving: cals 70; fat 05g; carbs 12g; fiber 6g; sodium 220mg;
protein 4g.
Quick Prep for Black-Eyed Peas: Place in a large stockpot. Cover
completely with water, and bring to a boil. Boil 2 minutes, reduce
heat, and simmer for 1 hour.
Per Serving (excluding unknown items): 86 Calories; trace Fat (3.9%
calories from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
DIABETIC
SPINACH-STUFFED CHICKEN
BREASTS
~Shared by Maggie,
TX
Yield: 4 servings
INGREDIENTS
1/2 10-ounce package frozen chopped spinach, defrosted and drained
1/4 cup low-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon tarragon
4 boneless chicken breast halves, (leave skin intact)
1/2 teaspoon reduced-fat margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F. Combine spinach, cheeses, and
seasonings. Lift up skin of each chicken breast and divide mixture
evenly among them. Be careful not to tear skins. Smooth skin over
stuffing; tuck skin edges underneath to form a neat package. Brush
chicken with melted margarine. Place in 2-quart baking dish. Bake
uncovered for 45-50 minutes. Remove skin before serving.
Nutritional Information Per Serving (1/2 breast): Calories: 211, Fat: 6
g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat
5 WW Points
Source: Magic
Menus for People with Diabetes by American Diabetes Association
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PEPPERS STUFFED WITH ZUCCHINI AND CORN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large, plump red bell peppers
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeno peppers, seeded and minced
- 3 cups diced zucchini
- 1-1/2 cups fresh corn kernels (from 3 ears) or frozen
- 1/2 teaspoon salt, or to taste
- 1/2 cup grated Muenster or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Freshly ground pepper to taste
- Paprika for garnish
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact. With a paring knife,
remove seeds and ribs. Place peppers, cut-side down, on the prepared
baking sheet. Bake until the peppers are just tender, 10 to 15 minutes.
Set aside.
Reduce oven temperature to 375 degrees F. Coat a 9-by-13-inch baking
dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook,
stirring occasionally, until softened, 3 to 5 minutes. Add garlic and
jalapeno; cook, stirring, for 1 minute. Add zucchini, corn and salt;
cook, stirring occasionally, until the vegetables are tender, about 10
minutes. Let cool. Stir in cheese and cilantro. Season with pepper.
Divide the mixture among the pepper halves. Place in the prepared
baking dish.
Add 2 to 3 tablespoons water to the baking dish. Cover with foil and
bake in the peppers until heated through, about 20 minutes. Uncover and
bake for 5 minutes more. Sprinkle with paprika and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 198,
Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g, Protein: 9 g, Fiber:
7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat
Source: The
Eating Well Diabetes Cookbook
SPICY TURKEY SAUSAGES
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup finely minced cilantro
- 1/2 cup finely minced parsley
- 2 teaspoons fennel seeds
- 1/4 teaspoon cumin
- 1/4 teaspoon cloves
- 1 teaspoon crushed red pepper flakes
- Fresh ground pepper and salt to taste
- 1 pound lean ground turkey (your butcher can grind this for
you)
DIRECTIONS
Combine all ingredients in a food processor, or mix together very well
by hand.
Let the turkey mixture chill for several hours. Then form the mixture
into patties.
In a nonstick skillet, cook the patties on each side for 3-4 minutes
until the turkey is cooked through.
Nutritional Information Per Serving (2 ounces): Calories: 84, Fat: 0 g,
Cholesterol: 50 mg, Sodium: 58 mg, Carbohydrate: 0 g, Dietary Fiber: 0
g, Sugars: 0 g, Protein: 18 g
Diabetic Exchanges: 2 Very Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
MUSHROOM-BEEF
STROGANOFF
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces beef top round, trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons paprika
- 1 (14 ounce) can reduced-sodium beef broth
- 2 teaspoons Dijon mustard
- 2 red bell peppers, sliced
- 1 pound button mushrooms, sliced (about 6 cups)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 325 degrees F.
Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a
Dutch oven over high heat. Add beef and cook, turning from time to
time, until browned on all sides, 1 to 2 minutes. Transfer to a plate.
Reduce heat to medium.
Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until
golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring,
for 1 minute more. Add broth, mustard and the reserved beef. Bring to a
simmer, cover the pot and transfer to the oven.
Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over
high heat. Add bell peppers and cook, stirring, about 1 minute. Add
mushrooms and cook, stirring, until the mushroom liquid has evaporated,
about 5 minutes. Season with salt and pepper.
Add the vegetables and sour cream to the stroganoff; stir to combine.
Season with salt and pepper and garnish with parsley.
Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat:
8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g,
Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
Source: The
Eating Well Diabetes Cookbook
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APPLE PUFF PANCAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 cup all-purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a bowl, combine flour and salt. Add eggs, milk and butter. Pour into
a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or
until lightly browned.
Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan.
Cook and stir until jelly is melted. Cut pancake into fourths; place
two pieces on each plate. Top with apple mixture.
Yield: 2 servings.
ROSEMARY POTATO
FRITTATA
~Shared by Maggie,
TX
Start to Finish: 20 minutes
Ingredients
4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onion or onion
1/4 cup chopped red, green, or yellow sweet pepper
Nonstick cooking spray
1 cup refrigerated or frozen egg product, thawed or 4 eggs,
beaten
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried
rosemary, crushed
1/8 teaspoon salt
1/4 cup shredded Swiss cheese (1 ounce)
Cracked black pepper
Directions
1. In a covered medium nonstick skillet cook potatoes and onion in a
small amount of boiling water for 7 minutes. Add sweet pepper. Cook,
covered, for 3 to 5 minutes more or until vegetables are tender. Drain
vegetables in a colander. Cool and dry the skillet. Lightly coat the
skillet with cooking spray. Return vegetables to the skillet.
2. In a small bowl combine egg product or eggs, rosemary, and salt.
Pour over vegetables in the skillet; do not stir. Cook over medium
heat. As mixture sets, run a spatula around the edge of the skillet,
lifting egg mixture so uncooked portion flows underneath. Continue
cooking and lifting egg mixture until it is nearly set (top will be
moist).
3. Remove skillet from heat. Sprinkle with cheese. Let stand, covered,
for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle
with cracked black pepper to serve.
Makes 2 servings.
Source: Better Homes & Gardens magazine
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HOLIDAY BRUNCH CASSEROLE
I think this is perfect for January 1. Prepare it the night before and
treat family and friends to a wonderful breakfast.
12 Servings
Prep: 15 min. + chilling Bake: 30 min. + standing
Ingredients
4 cups frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1/2 pound sliced bacon, cooked and crumbled
1 medium green pepper, chopped
2 cups (8 ounces) shredded cheddar cheese, divided
1 green onion, chopped
1 cup reduced-fat biscuit/baking mix
1/2 teaspoon salt
4 eggs
3 cups milk
Directions
In a large bowl, combine the hash browns, sausage, bacon, green pepper,
1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking
dish.
In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over
the top. Sprinkle with remaining cheese. Cover and refrigerate
overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered,
at 375° for 30-35 minutes or a knife inserted near the center comes out
clean. Let stand for 10 minutes before cutting.
Yield: 12 servings.
Nutrition Facts: 1 piece equals 366 calories, 25 g fat (11 g saturated
fat), 131 mg cholesterol, 971 mg sodium, 16 g carbohydrate, 1 g fiber,
19 g protein.
Source: Taste of Home
HONEY APPLE-GLAZED
CHICKEN
1/3 cup apple jelly
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. cinnamon
1/2 tsp. salt
4 boneless skinless chicken breasts halves
In small bowl, combine all ingredients except chicken and stir.
Heat BBQ grill OR Use a "George Foreman"Type Indoor Grill.
When ready to cook, oil grill rack. Brush chicken with jelly mixture
and place on grill over medium heat. Cook 15-20 minutes, turning
occasionally and brushing frequently with jelly mixture, until chicken
is no longer pink and juices run clear. Discard any remaining jelly
mixture. Serves 4
TANGY PASTA SALAD
12 ounces fusilli "corkscrew" pasta
1 cup diced fresh tomatoes
1 cup diced red or green bell peppers
1 cup diced cucumbers
3/4 cup diced Vidalia onions
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/4 cups plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
salt to taste
freshly ground black pepper
1/2 cup crumbled feta cheese
1. Bring a large pot of salted water to a boil. Add the pasta and cook
until it is al dente. Drain, rinse and cool.
2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers,
onions and half of the parsley. Add the cooled pasta and stir to
combine.
3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest
and lemon juice.
4. Season to taste with salt and pepper. Transfer the pasta salad to a
serving bowl. Sprinkle with feta cheese and the remaining parsley.
Serving Size: about 1/2 cup
Number of Servings: 12
Per Serving:
Calories 122
Carbohydrate 16 g
Fat 4 g
Fiber 1 g
Protein 6 g
Saturated Fat 2 g
Sodium 191 mg
RAISIN BANANA BREAD
3 cups flour
2 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp ground cinnamon
3 eggs
1 cup canola oil
2 tsp vanilla
1 cup grated zucchini
1 cup grated carrots
1/2 cup mashed ripe banana
1/2 cup raisins
1/2 cup chopped walnuts
In a large bowl, combine the first seven ingredients. In another
large bowl, combine the eggs, oil, and vanilla. Add to the dry
ingredients and mix well. Stir in the zucchini, carrots, banana,
raisins, and the nuts. Pour into four greased and floured 5 x 3
inch loaf pans. Bake at 350 F for 45-48 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes. Remove from the pans to wire racks.
Makes 4 loaves (5 slices each)
Source: Taste Of Home
CREAMY MUSHROOM SOUP
WITH CHEDDAR AND
ANDOUILLE SAUSAGE
This is a delicious creamy mushroom soup with a little cheese and
chunks of andouille sausage. Feel free to use another variety of smoked
sausage in this recipe.
Ingredients:
1 tablespoon vegetable oil
12 to 16 ounces andouille sausage, halved lengthwise then thinly sliced
16 ounces sliced mushrooms
4 tablespoons butter
4 green onions, thinly sliced
1 clove garlic, mashed and finely minced
1/2 cup flour
3 cups chicken broth or vegetable broth
1 cup heavy cream
8 ounces shredded mild Cheddar cheese
dash ground nutmeg
1/8 teaspoon ground black pepper
salt, to taste
chives, parsley, or sliced green onion tops, for garnish
Preparation:
In a large pot or Dutch oven, saute the sliced sausage in the oil over
medium heat. Transfer sausage to a plate and add mushrooms to the
drippings left in the pot. If needed, add a little more oil. Cook,
stirring, until mushrooms are tender and lightly browned. Add the green
onions and garlic; saute for 1 minute longer. Pour mushroom mixture,
with any liquids, into a bowl and set aside. Melt the butter in the
same pot. Stir in flour until blended and bubbly. Stir in the broth and
cook, stirring, until thickened. Add the cream and cheese, stirring
until melted. Add the sausage and mushroom mixture back to the pot.
Stir and add nutmeg and pepper. Taste and add salt, as needed. Heat
through.
Serve with more green onion, snipped chives, or chopped parsley for
garnish.
Serves 6.
Source: Diana Rattray, About.com
BUTTERMILK POT ROAST
2 Tbs. Dijon mustard
1 boneless beef chuck roast (about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk
Spread mustard over roast; place in a Dutch oven. Sprinkle with soup
mix and pepper. Arrange vegetables around roast; pour buttermilk over
the top. Cover and bake at 350 for 2-1/4 to 2-3/4 hours or until meat
and vegetables are tender. Transfer meat and vegetables to platter and
keep warm. Skim fat from drippings; bring to a boil. Cook until liquid
is reduced to 1 cup; serve with beef and vegetables.
Yield: 8 servings.
Source: Taste of Home (magazine)
RANCH JALAPENO DIP
1 envelope Original Ranch salad dressing mix
2 pickled jalapeno peppers, seeded
1 fresh jalapeno pepper, seeded
2 Tbs. minced fresh cilantro or parsley
Tortilla chips
In a blender or food processor, prepare the ranch salad dressing
according to package directions. Add peppers and cilantro; cover and
process for 2-3 minutes. Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Makes 2-1/2 cups.
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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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