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A
to Z
Recipes
January
12,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Most
parts of these United States have experienced cooler temperatures, even
here in normally warm Texas. And those living in northern regions have
truly been taking extra precautions due to frigid weather. Wherever you
live, I hope you remain safe and adhering to your resolutions to make
2011 a banner year. The recipes shared in today's issue may not all
address your goal to lose weight but, in moderation, they certainly
will enable you to eat more deliciously!
Our a2z family will be visiting the Charleston, South
Carolina area this 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 Five
Ingredient Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The
world is a dangerous place to live - not because of the people who
are evil but because of the people who don't do anything about it.
~ Albert Einstein
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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The Cost of Living Up To the
Expectations of Others
by Jane Powell
~Shared by Treva, NC
“You are your own
best judge.”
When you start judging yourself by looking through the eyes of your
parents, husband, friends, or boss, you end up running around doing
more and more in an effort to gain their approval. It does not take
long before you end up feeling exhausted, resentful and ready to give
up.
Trying to live your life by the expectations of others disconnects you
from your own desires. It leaves you feeling empty and unmotivated. The
gratification that comes from fulfilling the expectations of others is
very little and short-lived.
Reclaim the energy and happiness that is rightfully yours! Be your own
judge and live by your own expectations. As you reclaim your potential,
you will thrive and feel energized, because you are accomplishing
things that are important to you. Start today!
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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25 Ways to Use your
Lemon
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
When it comes to versatility, the lemon is right up there with the
incredible, edible egg. There seems to be no end to the uses for this
fabulous fruit, whose refreshing qualities are especially welcome as
the weather gets warmer. Here are 25 of them for you to try:
1. For a near-perfect vinaigrette, combine 1/2 cup extra-virgin olive
oil, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons
Dijon-style mustard, 1/4 teaspoon salt and 1/8 teaspoon freshly ground
black pepper in a jar and shake vigorously until creamy. Makes about
3/4 cup. If desired, add: 1/4 teaspoon finely grated lemon zest and/or
1 finely minced garlic clove; 1 teaspoon finely minced basil, chervil,
chives, parsley or tarragon.
2. Bury strips of lemon zest in a canister of sugar to give the sugar a
delicate citrus taste.
3. Relieve a cold. Combine a 1-inch piece ginger root, thinly sliced;
1/2 a fresh lemon, sliced (peel and all); 1 mashed clove garlic; and 2
cups water in a saucepan and bring to a boil. Reduce heat and simmer
for 20 minutes. Strain, then stir into mugs and add a generous amount
of honey. Makes 4 servings. Note: The tea will become stronger if you
let it sit.
4. For more flavorful baked pasta dishes, rub your baking pan with
butter, then sprinkle with grated lemon zest. The pasta will come out
of the oven infused with citrus flavor.
5. To cut down on sodium, add a squeeze of lemon juice into the pasta
cooking water instead of salt.
6. To give rice a Mediterranean flavor, add a little olive oil and
lemon zest to the cooking water.
7. Add fresh lemon juice and capers to ordinary mayonnaise for a zesty
sauce for grilled fish or poached chicken.
8. Substitute a teaspoon of lemon juice for 1/2 teaspoon vinegar in
recipes.
9. Preserve lemons in a salt-lemon juice mixture for about 30 days.
Preserved lemons have a silken texture and a distinctive flavor.
They're an indispensable ingredient and flavoring in Moroccan cooking
and used as a flavoring by many of today's leading chefs.
10. Make lemonade.
11. Having trouble drinking 64 ounces of water daily? Add a slice of
lemon to your glass to make the water taste more refreshing.
12. Make lemon-butter chicken. Combine 1/4 cup butter and the juice of
1 lemon in a small saucepan. Baste grilled chicken during the last 5
minutes of cooking.
13. Brighten the flavor of chicken salad by adding a teaspoon of lemon
juice to the mixture.
14. Make lemon granita. Combine 3 3/4 cups water and 1 1/4 cups sugar
in a saucepan. Bring to a boil and cook, stirring, until sugar
dissolves. Let cool. Add 1 tablespoon orange blossom water (available
in most Asian markets) and 11/4 cups lemon juice; stir well. Pour into
a large shallow baking pan. Cover with foil and place in the freezer.
Beat mixture lightly with a fork every 30 minutes or so until mixture
has formed a slush. Move to refrigerator 20 minutes before serving.
Makes 6 servings. (See
recipe.)
15. Bleach freckles. An old wives' tale says rubbing lemon juice on
freckles will lighten them. Try it and see.
16. Make veal or chicken piccata. (See
recipe.)
17. Make a marinade. Combine 3 tablespoons soy sauce, 1/4 cup lemon
juice, 1/4 teaspoon ground ginger and 2 minced garlic cloves. Add 1
pound chicken, beef or pork and marinate at least 2 hours.
18. Make candied lemon peel. Bring 2 cups water to boil in a small pan.
Add peels (white pith removed) from 3 lemons. Boil 5 minutes. Remove
peels with a slotted spoon and stir in 2 cups sugar. Return water to a
boil, add peels and boil until transparent. Drain, and allow the peels
to dry before storing. Reserve liquid and stir into iced tea.
19. Pierce a lemon with cloves and use it as a decorative room
freshener.
20. Mix a few drops of lemon juice into a tumbler of rye whiskey. Add
1/4 teaspoon powdered sugar and stir. Serve straight up or on the
rocks.
21. Marinate ceviche. (See
recipe.)
22. Blend 3 tablespoons mustard, 1 teaspoon lemon juice and 1 teaspoon
tarragon to make an easy sauce for chicken.
23. Stir into barbecue sauce to give the sauce a fresh zip.
24. Make lemon meringue kisses. (See
recipe.)
25. Make a sauce for sautéed veal: When veal is cooked, remove from pan
and keep warm. Add a tablespoon minced shallots, cook briefly until
just softened, add 1 cup white wine and/or chicken stock, 2 tablespoons
lemon juice and 2 tablespoons minced parsley. Reduce by half. Remove
from heat and stir in 3 tablespoons butter.
Check
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to Z Newsletters. Make sure to include your name and location
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for are recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. 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
"Five Ingredient Recipes". 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: "Five
Ingredient Recipes".
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 "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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GRANDPARENT'S
ANSWERING MACHINE
~Shared by Jim D.,
WA
"Good morning. . . . At present we are not at home but, please leave
your message after you hear the beep. Beeeeeppp ...
If you are one of our children, dial 1 and then select the option from
1 to 5 in order of 'arrival' so we know who it is.
If you need us to stay with the children, press 2
If you want to borrow the car, press 3
If you want us to wash your clothes and ironing, press 4
If you want the grandchildren to sleep here tonight, press 5
If you want us to pick up the kids at school, press 6
If you want us to prepare a meal for Sunday or to have it delivered to
your home, press 7
If you want to come to eat here, press 8
If you need money, dial 9
If you are going to invite us to dinner, or take us to a restaurant,
start talking we are listening !!!!!!!!!!!"
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PIZZA CASSEROLE
~Shared by Luanne,
FL
My daughter says this is a winner for a quick meal and the kids love it.
Ingredients:
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with
the onion, garlic and green bell pepper. Drain excess fat.
Stir in the noodles, pepperoni, pizza sauce and milk, and mix well.
Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees for 20 minutes, top with the cheese, then
bake for 5 to 10 more minutes.
**** I would have to add mushrooms to this !! You could vary it anyway
you would like.
PEANUT PATTIES
~Shared by Barb C.,
Chula Vista, CA
3 cups granulated sugar
1 cup light corn syrup
1/2 cup water
3 cups roasted peanuts
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 teaspoon red food coloring, (optional)
1/8 teaspoon salt
Combine sugar, corn syrup and water in a saucepan over medium heat.
Bring to a full, rolling boil; stir in peanuts. Remove from heat and
add butter, vanilla, red food coloring (if using) And salt. Beat with
an electric mixer until stiff. Drop by spoonfuls onto wax paper and let
cool.
EASY CHICKEN
SPAGHETTI
~Shared by Larry
J., Spring Hill, TN
Put dinner on the table in no time.
INGREDIENTS:
1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can Mushrooms sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste
TO PREPARE:
Boil hen in seasoned water until done. Cut into bite-sized
pieces. Saute onion, celery and green pepper in butter. Mix
soup with milk and add to sauteed ingredients. Add
mushrooms. Add cheese and stir until melted. Add chicken,
vermicelli, salt, pepper and Tabasco. Pour into a buttered 2
quart casserole and bake, uncovered, for 35 minutes at 350 degrees.
SERVINGS: 6 - 8
Source: "Traditions...A
Taste of the Good Life" by The Junior League of Little Rock
QUICKIE VEGETABLE
SOUP
~Shared by Leasa, IA
1 lb ground beef, browned and drained
1 can tomato soup
2 C stewed tomatoes
1 - 10 oz pkg frozen mixed veggies
1 envelope Lipton's onion soup mix
1 t sugar
2 C water
Combine all ingredients and simmer 20 minutes.
Source: Red Lantern Restaurant
SHIITAKE AND BACON
WITH PENNE
~Shared by Marilyn,
Canton, OH
2 strips thick-cut pancetta, diced into 1/2-inch pieces
3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced
3/4 cup small diced onion
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes
2 Tbsp. chopped fresh basil leaves
2 Tbsp. chopped chives
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
8 ounces cooked penne pasta
2 Tbsp. extra virgin olive oil
Grated Parmesan, for garnish, if desired
Heat a 12-inch saute pan over medium heat. Add the pancetta to the pan
and cook, stirring occasionally, until crispy, about 4 to 5 minutes.
Add the mushrooms and onions to the pan and continue to cook until the
mushrooms are browned and the onions are soft, 5 to 6 minutes. Add the
garlic to the pan and cook until fragrant, about 30 seconds, then add
the tomatoes, basil, salt, pepper, pasta and olive oil to the pan.
Cook, tossing often, until pasta is thoroughly combined and warmed
through, about 5 minutes. Serve immediately, garnishing with grated
Parmesan.
Yield: 4 servings
LEMONY ROASTED
CHICKEN
~Shared by Jim D.,
WA
1 fryer or roasting chicken (3 to 4 pounds)
1/2 c. chopped onion
2 tbsp. butter juice of one lemon
1 tbsp. fresh parsley
2 tsp. grated lemon peel
1/4 tsp. salt
1/4 tsp. dried thyme leaves
Rinse chicken and pat dry with paper towels. Remove and discard
any excess fat. Place onion in chicken cavity and rub skin with
butter. Place chicken in slow cooker. Squeeze juice of
lemon over chicken. sprinkle with parsley, grated lemon peel,
salt and thyme. Cover and cook on LOW 6 to 8 hours.
Makes 6 servings
Source: All New Slow Cooker
CHOCOLATE &
PEANUT BUTTER RIBBON
DESSERT
~Shared by Treva,
NC
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. Butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. Vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix
cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf
pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer
on medium speed until well blended. Gently stir in 3 cups of the
whipped topping. Spoon 1/2 cup of the cream cheese mixture into small
bowl. Stir in melted chocolate until well blended; set aside. Spoon
half of the remaining cream cheese mixture over crust. Top evenly with
chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil,
then re-invert onto serving platter so that crumb layer is on bottom.
Coarsely break the remaining 4 cookies. Top dessert with remaining
whipping topping and cookies.
DISNEY CAESAR SALAD
DRESSING
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 Egg Yolks, beaten
3 tablespoons Prepared Mustard
10 tablespoons Garlic
2 Anchovy Filets
6 Capers
1 1/2 teaspoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Dried Oregano Leaves
15 drops Tabasco Sauce
15 drops Worcestershire Sauce
Olive Oil
5 tablespoons White Vinegar
Combine all dressing ingredients except olive oil in a blender using
low speed. Maintain speed and add olive oil very slowly until mixture
thickens and is the consistency of mayonnaise. Add vinegar and blend.
Spoon into a glass jar, cover, refrigerate up to a week, using as
needed.
For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss
with dressing then add freshly grated parmesan cheese, croutons and
fried bacon bits to taste. Toss and serve.
PANCAKES (WITH SWEET
POTATO)
~Shared by Linda
H., Rosharon, TX
Sweet potato puree both sweetens and boosts the nutrition of this
simple, quick breakfast.
Serves 4
1 cup water
1/2 cup sweet potato puree
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving
In a large bowl, mix the water, sweet potato puree, and cinnamon or
pumpkin pie spice, if using. Add the pancake mix and stir just to
combine—the batter should be lumpy.
Coat a griddle or large nonstick skillet with cooking spray and set it
over medium-high heat. When the pan is hot, add the oil, and spoon the
batter onto the griddle or pan, using 1/4 cup batter for each pancake.
Cook until bubbles form on top of the pancakes and the batter is set, 2
to 3 minutes. Then use a spatula to flip the pancakes and cook them
until golden brown on the other side, 2 to 3 minutes.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
CAJUN TARTAR SAUCE
~Shared by Johnny,
LA
Ingredients:
3/4 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon minced shallot
1 tablespoon minced fresh jalapeno pepper
1 tablespoon minced pimiento-stuffed olives
1 tablespoon fresh lemon juice
1 tablespoon Cajun seasoning
1 teaspoon Louisiana style hot sauce
Place all ingredients in a non-reactive bowl and whisk. Set aside until
ready to serve. Can be made a few days in advance and refrigerated.
HEDY'S (CHOCOLATE)
BLACK WALNUT CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 teaspoons all-purpose flour
1 3/4 cups granulated sugar
1 1/2 cups butter, melted
1 cup packed dark brown sugar
5 eggs
2 tablespoons rum or milk
1/2 teaspoon vanilla
2 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder or carob powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Rum or Milk Glaze
1 1/3 cups sifted powdered sugar (optional)
2 tablespoons butter, melted (optional)
1 tablespoon rum or milk (optional)
1 tablespoon whipping cream or milk (optional)
1. Preheat oven to 325.
2. Grease and flour a 10-inch square pan or a 10-inch fluted tube pan;
set aside.
3. In a small bowl stir together the nuts and 2 T flour, set aside.
4. In a very large bowl stir granulated sugar, butter, and brown sugar
until combined.
5. Using a wooden spoon, beat in eggs one at a time.
6. Stir in the 2 T rum or milk and vanilla.
7. In a medium bowl stir together the flour, the chocolate or carob
powder, baking powder, and salt.
8. Stir flour mixture into egg mixture with a wooden spoon.
9. Gradually stir in milk.
10. Fold in the nut mixture.
11. Pour batter into the prepared pan.
12. Bake for 65 minutes or until toothpick inserted near center comes
out clean.
13. Let cool in pan on a wire rack for 10 minutes.
14. Remove from pan.
15. Let stand for 1 hour.
16. Drizzle with Glaze, if desired.
17. Cool completely.
18. To make Glaze: In a small bowl combine 1 1/3 C sifted powdered
sugar; 2 T butter, melted; and 1 T rum or milk.
19. Next, stir in 1 T whipping cream or milk.
20. If necessary, add additional milk or cream, 1 t at a time, until it
reaches drizzling consistency.
BACON CHEESEBURGER
CHICKEN
~Shared by Jim H.,
Calgary, Alberta,
Canada
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat
oil & butter over medium-high heat. Add chicken breasts, and saute
4 to 5 minutes each side, until lightly browned. Place browned chicken
breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and
dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to
35 minutes, or until chicken is no longer pink and juices run clear.
Source: kevinandamanda.com
CORN CHOWDER
~Shared by Barb C.,
Chula Vista, CA
1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 packages (16 oz. Each) loose-pack frozen whole-kernel corn, thawed,
divided
2 cups water
3 chicken bouillon cubes
1 can (12 oz.) Carnation Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil, (optional)
Heat oil in large saucepan. Add onion; cook, stirring occasionally,
until tender. Add 4 cups corn; cook, stirring occasionally, until
tender. Add water and bouillon; cook, stirring frequently, for 15
minutes or until corn is very soft.
Place corn mixture in blender or food processor; blend until smooth.
Return to saucepan. Stir in remaining corn, evaporated milk, bell
pepper and rosemary. Cook, stirring frequently, until chowder is thick
and bell peppers are tender. Season with salt and pepper. Garnish with
basil.
NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 oz.)
Ortega Diced Green Chiles with the bell pepper. Eliminate the rosemary;
stir 1 teaspoon chopped fresh cilantro(more to taste). Garnish with
cilantro leaves instead of basil.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
CHOCOLATE-DRIZZLED
CINNAMON PECAN BARS
~Shared by Marilyn,
Canton, OH
Guests will be sure to save room for these delicious cookie bars, which
also make great homemade gifts.
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, separated
2 cups flour
1 Tbsp. ground cinnamon
1/2 cup finely chopped pecans
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
Preheat oven to 300°F.
Beat butter and sugar in large bowl with electric mixer on high speed
until light and fluffy. Add egg yolk; beat well. Add flour and
cinnamon; beat on low speed until well blended. Press dough evenly into
a 1/4-inch thick rectangle on large (at least 15x12-inch) ungreased
baking sheet.
Beat egg white until foamy. Brush on dough. Sprinkle with nuts,
pressing nuts lightly into dough.
Bake 45 minutes or until lightly browned. While still hot, cut into 36
bars, 2 1/2x1 1/2-inch each. Remove from baking sheet. Cool completely
on wire rack.
Melt chocolate chips in separate bowls as directed on package. Spoon
each melted chocolate into a small resealable plastic bag. Cut a small
piece from one of the bottom corners of each bag. Close bags tightly,
then drizzle the chocolates in a decorative pattern over the bars. Let
stand until chocolate is set. Store in an airtight container.
Yield - 36 bars
GARLIC CRAWDAD ANGEL
HAIR PASTA
~Shared by Jim D.,
WA
Ingredients
50 large crayfish, tails and claws
3 tb butter
1 tb coarse grind garlic powder
1/8 lb angel hair pasta
1/4 tsp paprika
Black pepper
Instructions
Boil 50 crayfish in lightly salted water for three minutes. Drain and
put briefly in cold water. Remove tails from shells and devein. Crack
claws and scoop out meat.
Boil angel hair pasta until soft. Divide into two portions and spread
out on plates.
Prepare crayfish topping for pasta. Melt the butter in a medium frying
pan or wok. Stir in the garlic powder. Now add the crayfish meat, and
stir until all pieces are covered. Quickly shake pepper and paprika
over the pieces. Immediately pour crayfish over pasta and serve.
Source: Utah Diving
AMISH COUNTRY
CASSEROLE
~Shared by Treva,
NC
1 lb. Beef chunks or ground beef
1 chopped onion
1 can tomato
soup
1 lb. Egg noodles
1 can cream of mushroom soup
1 T. Olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of
tomato soup undiluted. Cook egg noodles according to directions on pkg.
Drain well. Add can of cream of mushroom soup, undiluted. Grease
casserole dish. Place1/2 of beef mixture in bottom of casserole. Add
1/2 of noodle mixture. Put rest of beef on noodles. Add remaining
noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 oven for 20-25 minutes, or until bubbly.
BROCCOLI STUFFED
SHELLS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/4 c Vegetable broth
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 tb Minced fresh oregano
1 tb Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked al dente and drained
2 c Tomato sauce
Fresh ground black pepper to taste
Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned. Remove
from heat and stir in oregano, basil, ricotta, broccoli, and egg
whites. Preheat oven to 350 degrees F. Stuff drained shells with
ricotta-broccoli mixture. Spread 1/2 cup tomato sauce on bottom of 9 by
13 inch nonstick baking pan. Arrange shells over sauce. Top with
remaining sauce. Bake for 30 minutes or until shells are hot. Top with
black pepper to taste.
CROCKPOT SAUERBRATEN
~Shared by Linda
H., Rosharon, TX
Traditional sauerbraten has the most wonderful sweet and sour flavor;
and the meat is very tender from long, slow cooking. This easy and
simple version cooks in your crockpot and takes about 20 minutes to put
together.
2 lbs. top round beef steak
2 onions, chopped
1 cup beef broth
1 cup apple cider vinegar
2 bay leaves
16-oz. pkg. baby carrots
2 russet potatoes, peeled and cubed
3/4 cup crushed gingersnaps (about 15 cookies)
2 Tbsp. brown sugar
1 cup sour cream
3 Tbsp. flour
In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay
leaves, carrots, and potatoes. Mix well, then cover crockpot and cook
on low for 8-9 hours. Then remove cover and turn heat to high. Remove
bay leaves.
Add gingersnaps and brown sugar to the mixture. Stir well and taste for
seasoning (you may want to add more gingersnaps or brown sugar for the
perfect sweet/sour balance). Then stir together sour cream and flour
and add that to the crockpot, stirring well to combine. Cover and cook
for 30 minutes until thickened and heated. Serve with hot cooked egg
noodles or spatzele. Serves 6-8
Source: About.com
JIM CORE'S GREENS
GUMBO
~Shared by Johnny,
LA
Green gumbo, greens gumbo, gumbo z'herbes, greens soup: call it what
you will, this is a filling and delicious Lenten dish. If you want to
make it vegetarian, use vegetable broth instead of chicken broth.
1 bunch mustard greens
1 bunch collards
1 bunch kale
1 carton (32 ounces) low-sodium chicken broth (or equivalent)
1 medium onion, chopped
½ clove garlic, minced
Salt, pepper and Creole seasoning
1 or 2 cans (16 ounces each) cream-style Blue Runner red beans
Smoked portobello mushrooms, chopped (optional)
Wash greens well and chop them roughly. Put them in a large soup or
gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole
seasoning.
Bring to a boil, then reduce to a simmer. Cover, and, stirring
occasionally, cook to the texture you desire. (Some people like them
still crunchy; lots of people, including Core, like them well done,
which will take about an hour.)
When greens are cooked down, add the red beans. Stir well to combine.
(If using smoked mushrooms, add them at this point.) Cook another 15
minutes.
SAUCY FRANKS WITH
RICE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients :
1 pound Miller’s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice
4 bacon strips, diced
½ cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
¾ cup ketchup
¼ teaspoon salt
¼ teaspoon chili powder
Preparation :
In a saucepan over medium heat, cook bacon until crisp. Remove bacon to
paper towels; set aside. Drain, reserving 1 tablespoon of dripping.
Saute onion, green pepper, celery and garlic in drippings until tender.
Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring
to a boil. Add hot dogs; return to a boil. Reduce heat; cover and
simmer for 5-8 minutes or until heated through. Serve over rice.
Sprinkle with bacon.
Yield: 8 servings
NAAN
~Shared by Jim H.,
Calgary, Alberta,
Canada
Prep Time: 30 Minutes
Cook Time: 7 Minutes
Ready In: 3 Hours
Servings: 14
"This recipe makes the best naan I have tasted outside of an Indian
restaurant. I can't make enough of it for my family. I serve it with
shish kabobs, but I think they would eat it plain."
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten 2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour
to make a soft dough. Knead for 6 to 8 minutes on a lightly floured
surface, or until smooth. Place dough in a well oiled bowl, cover with
a damp cloth, and set aside to rise. Let it rise 1 hour, until the
dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of
dough about the size of a golf ball. Roll into balls, and place on a
tray. Cover with a towel, and allow to rise until doubled in size,
about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes,
or until puffy and lightly browned. Brush uncooked side with butter,
and turn over. Brush cooked side with butter, and cook until browned,
another 2 to 4 minutes. Remove from grill, and continue the process
until all the naan has been prepared.
Source: Allrecipes.com
DARK CHOCOLATE
OATMEAL COOKIES
~Shared by Marilyn,
Canton, OH
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 Tbsp. steel-cut oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4
ingredients into medium bowl. Using electric mixer, beat butter in
large bowl until fluffy. Add sugar and vanilla; beat until blended. Add
flour mixture and beat until moist clumps form. Mix in oats with
spatula until evenly distributed (dough will be very firm). Add
chocolate chips and knead gently to blend. Using moistened palms, shape
1 generous tablespoon dough into ball. Place on prepared sheet; flatten
to 2-inch round. Repeat with remaining dough, spacing rounds about 2
inches apart. Bake cookies until center is slightly firm and top is
cracked, about 14 minutes. Cool on sheet.
SKILLET APPLE PIE
~Shared by Jim D.,
WA
If your skillet is not heatproof, precook the apples and stir in the
cider mixture as instructed, then transfer the apples to a 13- by
9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and
bake it as instructed. If you do not have apple cider, reduced apple
juice may be used as a substitute—simmer 1 cup apple juice in a small
saucepan over medium heat until reduced to 1/2 cup (about 10 minutes).
Serve the pie warm or at room temperature with vanilla ice cream or
whipped cream. Use a combination of sweet, crisp apples such as Golden
Delicious and firm, tart apples such as Cortland or Empire.
Serves 6 to 8
Crust
1 cup unbleached all-purpose flour (5 ounces), plus more for dusting
work surface
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening , chilled
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces
3–4 tablespoons ice water
Filling
1/2 cup apple cider (see note)
1/3 cup maple syrup
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled,
cored, halved, and cut into 1/2-inch-thick wedges (see note)
1 egg white, lightly beaten
2 teaspoons sugar
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until
combined. Add shortening and process until mixture has texture of
coarse sand, about ten 1-second pulses. Scatter butter pieces over
flour mixture and process until mixture is pale yellow and resembles
coarse crumbs, with butter bits no larger than small peas, about ten
1-second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough does not come together. Turn dough out onto sheet of
plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate
30 minutes, or up to 2 days, before rolling out. (If dough is
refrigerated longer than 1 hour, let stand at room temperature until
malleable.)
3. FOR THE FILLING: Adjust oven rack to upper-middle position (between
7 and 9 inches from heating element) and heat oven to 500 degrees.
Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using)
together in medium bowl until smooth. Heat butter in 12-inch heatproof
skillet over medium-high heat. When foaming subsides, add apples and
cook, stirring 2 or 3 times until apples begin to caramelize, about 5
minutes. (Do not fully cook apples.) Remove pan from heat, add cider
mixture, and gently stir until apples are well coated. Set aside to
cool slightly.
4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work
surface, or between 2 large sheets of plastic wrap, to 11-inch circle.
Roll dough loosely around rolling pin and unroll over apple filling.
Brush dough with egg white and sprinkle with sugar. With sharp knife,
gently cut dough into 6 pieces by making 1 vertical cut followed by 2
evenly spaced horizontal cuts (perpendicular to first cut). Bake until
apples are tender and crust is a deep golden brown, about 20 minutes.
Let cool 15 minutes; serve.
BISCUITS WITH PORK
SAUSAGE GRAVY
~Shared by Treva,
NC
Makes: 5 servings
Biscuits:
1 can (12 oz) refrigerated buttermilk biscuits (OR MAKE YOUR OWN)
Gravy:
1 lb bulk pork sausage
1/4 cup butter
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 & 3/4 cups reduced-sodium chicken broth (from 32-oz carton)
1/4 cup half-and-half
1. Bake biscuits as directed on can.
2. Meanwhile, crumble sausage into large skillet. Cook over medium-high
heat until browned and no longer pink, stirring frequently. Remove
sausage from skillet. Drain. Set aside.
3. Melt butter in medium saucepan over medium heat. With wire whisk,
stir in flour, garlic powder and pepper. Gradually stir in broth and
half-and-half. Cook until mixture thickens, stirring constantly. Stir
in cooked sausage. Split warm biscuits; place on serving plates. Serve
sausage mixture over warm split biscuits.
THREE CHEESE TART
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
Yield: 6 servings
1-1/2 cups all-purpose flour
1/4 teaspoon salt
9 tablespoons butter or margarine
1 egg yolk
1 3-ounce package cream cheese, softened
1 egg
1 egg yolk
2 tablespoons vodka
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup shredded Swiss cheese
1/4 cup crumbled blue cheese
In a medium bowl, combine flour and salt; cut in butter until mixture
resembles coarse crumbs. Add egg yolk; mix lightly with a fork, then
knead until mixture holds together. Chill for 30 minutes.
Lightly grease a 9-inch quiche or pie plate.
On a lightly floured board, roll pastry into an 11-inch circle.
Carefully line quiche pan with pastry, turning edges under; press
against side of pan. Prick bottom and sides with fork. Chill for 30
minutes.
Preheat oven to 425°F.
Bake pastry shell for 10 minutes or until golden brown. Cool on wire
rack.
Reduce oven temperature to 400°F.
In a large bowl, beat cream cheese until smooth; gradually beat in egg,
egg yolk, vodka, mustard, salt, and cayenne. Fold in Swiss and blue
cheeses. Pour into prepared pastry shell.
Bake for 15 minutes or until quiche is golden and almost set. Cool on
wire rack. Chill until ready to serve.
Delicious served with fruit.
CREAMED CHIPPED BEEF
AND CHEESE PICNIC
PIE
~Shared by Linda
H., Rosharon, TX
If you love cheese, this is the dish for you. The four-cheese blend and
the rich creamed chipped beef make this a treat for any occasion. Serve
with fresh pear wedges or your favorite fruit and cool glasses of
Nestea.
1 package (11 oz.) Classic Meals Creamed Chipped Beef, defrosted
according to package directions
2 eggs, lightly beaten
2 cups(8 oz) shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup(2 oz) shredded Parmesan cheese
1/2 cup(2 oz) shredded Romano cheese
1 9-inch frozen pie shell, thawed
Preheat oven to 350°F.
Combine creamed chipped beef, eggs, mozzarella cheese, ricotta cheese,
Romano cheese, and Parmesan cheese; pour mixture into pie shell.
Bake for 40 to 45 minutes or until firm and top is golden brown.
Serves: 6
Source: Stouffer’s
GLAZED MINI
MEATLOAVES
~Shared by Johnny,
LA
Makes 4-5 mini meatloaves.
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and
lean ground pork)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
Adjust an oven rack to the middle position and heat the oven to 425
degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg,
mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon
pepper together in a large bowl. Add ground meat and combine until
uniform. Shape mixture into oval loaves (I doubled the recipe and got
10 mini loaves, so when I make the recipe without doubling it, I plan
to shape into at least 5 loaves - they were definitely big enough to be
perfectly filling!).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is
rippling. Add meatloaves (without letting them touch sides) and brown
well on one side, 3-5 minutes. Carefully flip loaves over and tidy up
edges using a spatula (I didn't need to do this - my meatloaves managed
to hold their shape really well). Brown on this side for another 2-3
minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini
meatloaves to a foil-lined baking pan and spoon the glaze over the top
of each meatloaf. Bake for 18-20 minutes, until the center of the loaf
registers 160 degrees on an instant-read thermometer (or do like I do
and cut one of the little babies open and if it looks done - pull 'em
out of the oven!).
Source: Adapted from The
Best 30-Minute Recipe by Cook's Illustrated Magazine
CREAMY BAKED PORK
CHOPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic
powder and seasoning salt to taste. Place the beaten eggs in a small
bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat
liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork
chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream
of mushroom soup, milk and white wine in a medium bowl. After the pork
chops have baked for an hour, cover them with the soup mixture. Replace
foil, and bake for another 30 minutes.
TOMATO SOUP
~Shared by Jim H.,
Calgary, Alberta,
Canada
I
made this one
and it was delicious! ~Jim
2-3 cloves garlic, finely chopped
1/2 small onion, finely chopped
1 teaspoon olive oil
2 - 15 ounce cans diced tomatoes
1 cup chicken broth
1 tablespoon sugar
1/2 cup milk
salt and pepper to taste
In a medium saucepan, combine the garlic, onion, and oil. Cook over
medium-high heat for 1 or 2 minutes to soften and flavor the oil. Add
the tomatoes with juice, broth and sugar and simmer for 10 minutes.
Working in batches, purée the soup in a blender. Return to the pot and
stir in the milk. Salt and pepper to taste.
Makes 4 servings.
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LOW-FAT PUMPKIN CHOCOLATE CHIP COOKIES
~Shared by Barb C.,
Chula Vista, CA
1 can (15 oz.) or 2 cups pumpkin puree
1 1/2 cups brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1/2 cup applesauce
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup oat flour (or oatmeal ground in a blender to flour consistency)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chocolate chips
1/3 cup chopped nuts, toasted
Preheat the oven to 375 degrees. Prepare a baking sheet with nonstick
cooking spray and set aside.
In a large bowl, mix the pumpkin, brown sugar, eggs, vanilla and
applesauce.
Combine the flours, baking powder, baking soda, salt and spices. Add
the flour mixture to the pumpkin mixture and combine until moistened.
Add the chocolate chips and the nuts. Stir to distribute evenly.
Drop by tablespoonfuls onto prepared pan. Bake for about 18 minutes.
Let rest for 2 minutes before removing from pan. Cool on a rack.
Makes 48 cookies.
Each cookie contains about:
78 calories, 2 grams fat, 9 milligrams cholesterol, 14 grams
carbohydrates, 65 milligrams sodium, 2 grams protein and 1 gram fiber.
Source: Cook It Light, Akron Beacon Journal, La Jolla, CA
SWEET
POTATO-STREUSEL QUICK BREAD
~Shared by Treva, NC
To make this quick bread even quicker, we used the microwave to cook
the potato and soften the butter for the streusel topping. Use an
electric knife to get clean slices.
1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350°.
Pierce potato with a fork; place on a paper towel in microwave oven.
Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in
paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
Place butter in a small microwave-safe bowl. Microwave at medium 20
seconds or until soft. Stir in pecans and 2 tablespoons sugar.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine all-purpose flour and next 6 ingredients (all-purpose flour
through nutmeg) in a large bowl, stirring with a whisk. Add mashed
sweet potato, juice, oil, and egg, stirring until well blended.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Drop pecan mixture by spoonfuls over top of loaf; gently press into
batter.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool
completely on wire rack.
Yield: 16 servings (serving size: 1 slice)
CALORIES 174 (28% from fat); FAT 5.4g (sat 1g,mono 1.9g,poly 2.2g);
IRON 1.2mg; CHOLESTEROL 15mg; CALCIUM 57mg; CARBOHYDRATE 29.5g; SODIUM
187mg; PROTEIN 2.8g; FIBER 1.5g
Cooking Light, DECEMBER 2002
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CLASSIC MEYER LEMON BAR COOKIES
~Shared by Doe,
Oliver, B.C., Canada
Makes 32 to 36 bars.
2 c. flour
1 c. butter
1/2 c. powdered sugar
2 c. granulated sugar
4 beaten eggs
3 tbsp. flour
Juice and grated rind of 2 lemons
Powdered sugar
Mix together flour, butter and powdered sugar. Pat in bottom of
ungreased 9- by 13-inch pan. Bake at 350 degrees for 20 minutes or
until light brown.
While layer is baking, beat the eggs, add the granulated sugar and
beat. Then add the flour, lemon juice and rind. Pour over hot crust and
bake another 15 to 20 minutes or until the top layer is set and
custard-like. When done, sift additional powdered sugar over top and
when cool, cut into bars.
Nutrition information per serving of 36 bars:
Calories 120 Fat 6 g Sodium 44 mg
Carbohydrates 16 g Saturated fat 3 g Calcium 6 mg
Protein 2 g Cholesterol 37 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 other carb, 1 fat
QUICK PORK SAUTE
WITH BLACKBERRIES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4 ounce) boneless pork loin chops, 1/2 inch thick, trimmed
of fat
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped shallot (1 large)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 cup port or brewed black tea
- 1/2 cup black currant nectar, blackberry or blueberry juice
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons water
- 1 cup fresh or frozen and thawed blackberries
- 2 teaspoons butter
DIRECTIONS
Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large
nonstick skillet over medium-high heat.
Add the pork and cook until browned and just cooked through, 2 to 3
minutes per side. Transfer to a plate. (Do not wash skillet.)
Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook,
stirring, for 30 seconds. Add port (or tea), black currant nectar (or
black berry or blueberry juice), broth and vinegar; bring to a boil,
scraping up any browned bits. Cook, stirring occasionally, for 5
minutes to reduce sauce and intensify flavor.
Mix cornstarch and water in a small bowl. Add to the sauce and stir
until lightly thickened. Reduce heat to low. Add blackberries and
butter. Simmer, stirring, just until the butter has melted. Return the
pork chops and any accumulated juices to the pan; turn to coat with
sauce. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264,
Fat: 8 g, Cholesterol: 57 mg, Carbohydrate: 18 g, Protein: 22 g, Fiber;
2 g, Sodium: 338 mg
Diabetic Exchanges: 1 Other Carbohydrate, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
JAMAICAN JERK CHICKEN
~Shared by Mary S.,
Nashville,
TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons ground allspice
- 2 teaspoons dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1 pound boneless, skinless chicken breast, cut into 12 strips
- 2 teaspoons vegetable oil
DIRECTIONS
In a shallow dish, combine the allspice, thyme, cinnamon, garlic
powder, ground red pepper, and salt; mix well.
Toss the chicken strips in the mixture, turning to coat completely.
In a medium skillet, heat the oil over medium-high heat. Cook the
chicken strips in batches, if necessary, for 2 to 3 minutes per side,
or until no pink remains. Serve immediately.
Nutritional Information Per Serving (2 strips): Calories: 107, Fat: 4
g, Cholesterol: 46 mg, Sodium: 168 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 0 g, Protein: 17 g
Diabetic Exchanges: 2 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
BRUSSEL SPROUTS WITH
SHALLOTS AND
WALNUTS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup walnut halves
- 8 large shallots, unpeeled, separated at their natural
divisions
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 cup vegetable broth, reduced-sodium chicken broth or water
- 1 pound Brussels sprouts, trimmed
- 1 tablespoon walnut oil or extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram
DIRECTIONS
Preheat oven to 350 degrees F. Bring several cups of water to a boil in
a large saucepan. Blanch walnuts for 1 minute, then scoop them out.
Using a towel, rub off what you can of the skins. Spread the walnuts in
a small baking pan and dry in the oven for 7 to 8 minutes.
Meanwhile, blanch the shallots in the same water for 1 minute. Drain,
slip off the outer skins and trim the roots as short as possible
without cutting off the root end.
Heat butter in a 10-inch skillet over medium heat. Add the shallots and
season with 1/4 teaspoon salt and pepper. Reduce heat to low, cover and
cook, giving the pan a shake every few minutes, until lightly browned
and nearly tender, about 12 minutes.
Add the broth (or water) and bring to a simmer. Reduce heat to low,
cover and simmer until it has reduced to a few tablespoons of syrupy
juices, about 35 minutes. Stir in the walnuts.
Bring a large pot of lightly salted water to a boil. Drop in the
Brussels sprouts and boil, uncovered, until just tender, 7 to 8
minutes. Drain, then add to the pan with the shallots and walnuts. Add
oil and marjoram, the remaining 1/4 teaspoon salt and pepper. Gently
stir everything together with a rubber spatula. Serve immediately.
Nutritional Information Per Serving (3/4 cup each): Calories: 162, Fat:
10 g, Cholesterol: 5 mg, Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g,
Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat
Source: The
Eating Well Diabetes Cookbook
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BRAISED LAMB SHANKS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard
Directions
Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy
sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake
at 325° for 1-1/2 to 2 hours or until the meat is tender.
Yield: 2 servings.
CHICKEN CARIBBEAN
~Shared by Maggie,
TX
Makes: 2 servings
Prep: 10 minutes
Grill: 12 minutes
Ingredients
1/4 teaspoon Jamaican jerk seasoning
2 4-ounce skinless, boneless chicken breast halves
1/4 cup canned unsweetened coconut milk
2 tablespoons orange juice
1 tablespoons snipped fresh basil
1/2 teaspoon finely shredded orange peel (optional)
1 cup hot cooked rice
Directions
1. Use your fingers to rub jerk seasoning evenly onto both sides of
chicken.
2. For a charcoal grill, place chicken on the rack of an uncovered
grill directly over medium coals. Grill for 12 to 15 minutes or until
chicken is done (170 degree F), turning once. (For a gas grill, preheat
grill. Reduce heat to medium. Place chicken on grill rack directly over
heat. Cover and grill as above.) Or, place chicken on the unheated rack
of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15
minutes, turning once.
3. Meanwhile, for sauce, in a small saucepan combine coconut milk,
orange juice, and half of the basil. Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup.
4. If desired, stir the orange peel into cooked rice. Serve the chicken
and sauce over rice. Sprinkle with the remaining basil.
For 4 servings: Prepare as above, except cook sauce until reduced to
1/2 cup (in step 3).
Nutrition Facts
Servings Per Recipe: 2 servings
Calories 294, Total Fat (g) 8, Saturated Fat (g) 6,
Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol
(mg) 66, Sodium (mg) 108, Carbohydrate (g) 25, Total Sugar
(g) 2, Fiber (g) 0, Protein (g) 29, Vitamin A (DV%)
0, Vitamin C (DV%) 15, Calcium (DV%) 2, Iron (DV%)
11, Starch (d.e.) 1.5, Very Lean Meat (d.e.) 3.5, Fat
(d.e.) 1
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
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PRALINE BACON
O-ma-gawsh! I have GOT to try this!!!
1 lb. Good quality thick-cut Bacon
4 Tbsp Steen’s Cane Syrup
3/4 Cup Brown Sugar
3/4 Cup Pecans, toasted and chopped
Preheat the oven to 400 degrees F.
Place a wire rack on a sheet tray. Combine the Pecans and brown sugar.
Lay the bacon side by side on the rack, place in the preheated oven for
about 15-20 minutes, or until the bacon is sizzling and starting to
brown around the edges. The object is for the bacon to cook about 3/4
of the way through before adding the topping.
Push the partially cooked bacon as close together as possible on the
rack and brush with the cane syrup, this will give the topping
something to grab on to. Cover generously with the Pecan/brown sugar
topping. Place back in the oven for about 10 minutes more or until the
topping is bubbly and the bacon is good and brown. Let cool.
As the Praline Bacon cools it will set up and have a nice chewy bite to
it.
Serves 4 as a side.
Source: New Orleans, LA Cuisine (NOLA)
HAM AND SWISS
STUFFED CHICKEN BREASTS
Serves 4
2 whole chicken breasts, split, skinned and boned
4 thin slices each cooked ham and Swiss cheese
2 tbsp. vegetable oil
1 can Campbell's cream of broccoli
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed
Place a ham and cheese slice on each breast half. Roll up chicken from
narrow end. Secure with toothpicks.
In skillet, in hot oil, cook chicken 10 minutes or until browned on all
sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling.
Reduce heat to low. Cover, simmer 10 minutes or until chicken is fork
tender. Garnish with chopped fresh parsley.
MARINATED
TOMATO-BASIL SALAD
1 clove garlic, finely minced
1 tablespoon extra virgin olive oil
10 basil leaves
4 large tomatoes, cored and cut into wedges
salt to taste
freshly ground black pepper
1. Combine the garlic and basil in a small bowl.
2. Chop the basil leaves and add them to the olive oil mixture. (This
can be made in advance and stored in the refrigerator for up to 3
days.)
3. Place the tomatoes in a large serving bowl, season them with salt
and pepper to taste and add the olive oil mixture. Let the tomatoes
marinate for several hours before serving or marinate them overnight in
the refrigerator. Serve the marinated tomatoes at room temperature.
Serving Size: 1 tomato
Number of Servings: 4
Per Serving
Calories 55
Carbohydrate 6 g
Fat 4 g
Fiber 1 g
Protein 1 g
Saturated Fat 1 g
Sodium 157 mg
CREAM CHEESE
CINNAMON BARS
This is also known as Sopapilla
Cheesecake and is an extremely easy and delicious dessert.
2 tubes Pillsbury crescents rolls
2 (8 oz.) cream cheese
1 c. granulated sugar
1 tsp. vanilla extract
3/4 c. granulated sugar
1 tsp. cinnamon
1 stick butter or margarine
In large bowl soften cream cheese. Add the 1 cup granulated sugar and
vanilla extract, and mix well.
Open 1 tube of crescents and unroll, but do not tear apart. Put them in
the bottom of a 13 x 9-inch baking pan. Spread cream cheese mixture
over crescents. Put the other roll of crescents on top of cream cheese.
Melt butter and pour over crescents. Mix the 3/4 cup granulated sugar
and cinnamon together. Sprinkle sugar/cinnamon mixture over top and
bake at 350ºF for 30 minutes.
BROWN RICE BAKE
2-1/4 cups cooked brown rice
10 oz. pkg. frozen peas, thawed
1/2 lb. process cheese (Velveeta), cubed
4-1/2 oz. jar sliced mushrooms, drained
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2
quart baking dish. Cover and bake at 350 for 25-30 minutes or until
heated through.
Source: Quick Cooking (magazine)
by Taste of Home
CROCKPOT SWISS STEAK
3/4 cup flour
1 tsp. pepper
1/4 tsp. salt
2 to 2-1/2 lbs. boneless round steak
1 to 2 Tbs. butter or margarine
1 can cream of mushroom soup
1 can cream of celery soup
1-1/3 cups water
1 cup celery, sliced
1/2 cup chopped onion
1 garlic clove, minced
1-3 tsp. beef bouillon granules
In a shallow dish, combine flour, pepper, and salt. Cut steak into
serving size pieces. Dredge in flour mixture. In a skillet, brown steak
in butter (I use olive oil). Transfer to slow cooker. Combine the
remaining ingredients and pour over the steak. Cover and cook on low
for 8-9 hours or until the meat is tender.
ARTICHOKE CASSEROLE
2 Cans artichokes; drained 14-ounce cans
4 tablespoons butter or margarine
4 tablespoons flour
1/2 cup milk
1/2 cup parmesan cheese
1/2 teaspoon celery salt
4 tablespoons bread crumbs
Cut artichokes in quarters; place in greased casserole. Reserve. Melt
butter in a small pot, stir in flour, milk, cheese, and celery salt,
stirring and cooking until thick. Pour over artichokes and mix;
sprinkle bread crumbs on top. Bake 30 minutes at 350°.
Serves 4-6.
Source: Best
of the Best Recipe Hall of Fame Quick & Easy Cookbook by Gwen
McKee and Barbara Moseley
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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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