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A
to Z
Recipes
January
16,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
this finds you well. I am much better after a bout with a cold and
sinus "thingie". Good thing, too, because I've got my nose to the
grindstone, working my days off. It's all good, though. Have you tried
looking for a job you love that pays most of the bills? You'll get no
complaints from me! Working my days off is not bad at all!
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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“Envy
is the art of counting the other fellow's blessings instead of
your own.”
~ Harold Coffin
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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Train of Life
~Shared by Judy M.,
Montreal, Canada
Some folks ride the train of life
Looking out the rear,
Watching miles of life roll by,
And marking every year.
They sit in sad remembrance,
Of wasted days gone by,
And curse their life for what it was,
And hang their head and cry.
But I don't concern myself with that,
I took a different vent,
I look forward to what life holds,
And not what has been spent.
So strap me to the engine,
As securely as I can be,
I want to be out on the front,
To see what I can see.
I want to feel the winds of change,
Blowing in my face,
I want to see what life unfolds,
As I move from place to place.
I want to see what's coming up,
Not looking at the past,
Life's too short for yesterdays,
It moves along too fast.
So if the ride gets bumpy,
While you are looking back,
Go up front, and you may find,
Your life has jumped the track.
It's all right to remember,
That's part of history,
But up front's where it's happening,
There's so much mystery.
The enjoyment of living,
Is not where we have been,
It's looking ever forward,
To another year and ten.
It's searching all the byways,
Never should you refrain,
For if you want to live your life,
You gotta drive the train!
~Author Unknown~
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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Shipwreck
~Shared by Marilyn,
Canton, OH
Crumble a pound more or less of raw hamburger into a crock pot. Add a
can of beans of your choice (I generally use kidney) but remember this
is a budget dish so use what you have. Do not drain the juice. Add a
can of whole kernel undrained corn, a layer of thinly sliced potatoes
(amount is not too important, base it on how many you are feeding,) a
layer of thinly sliced or chopped raw onions. Season with salt, pepper,
chili powder, and garlic powder. Pour over all one can of undiluted
tomato soup. Put the lid on the crock pot and cook all day on low or as
you know your crockpot cooks. Usually when your potato slices are done
all of it is. Stir at the end of cooking and serve.
Serve this with the following story of how it got it's name.
Many years ago a ship was sailing and it began to storm. The Captain
realized they were in trouble so he ordered his sailors to abandon
ship. He told them to grab a can of food to take with them. When they
arrived safely on an island they combined their can contents and ate
Shipwreck together. You might be surprised how little ones can
embellish the story.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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: "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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~Shared by Judy M.,
Montreal, Canada
Dear God,
For 2011, all I ask for is a big fat bank account and a slim body.
Please do not mix the two up like you did last year.
Amen.
Opposites
~Shared by Linda
H., Rosharon, TX
"Just to establish some parameters," said the professor, "Mr Nichols,
what is the opposite of joy?"
"Sadness," said the student.
"And the opposite of depression, Mr. Nichols?"
"Elation."
"And how about the opposite of woe?"
"I believe that would be giddy up "
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:
VENISON MEAT LOAF
~Shared by Larry
J., Spring Hill, TN
Try a unique spin on a traditional favorite.
INGREDIENTS:
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup
TO PREPARE:
1. Combine venison, sausage, cracker crumbs, and onions; mix well.
2. Add milk, eggs, barbecue sauce, salt, pepper, and half of
tomato sauce to meat mixture. Combine well and form into loaf.
3. Bake in 350 degree oven for 30 minutes.
4. Top with remaining tomato sauce and catsup. Bake 1 hour
or until done.
HINT: Antelope, elk, or moose may be substituted for venison.
SERVINGS: 8
Source: "To
Market, To Market Cookbook" by The Junior League of Owensboro, KY
CARAMEL BANANA
MOCHACCINO FREEZE
~Shared by Barb C.,
Chula Vista, CA
A creamy cup of coffee with the flavors of banana split--yum!
Ingredients:
1 ripe banana
3/4 cup caramel ice cream sundae topping
3 cups cold espresso or double strength coffee
1 cup dry milk
1/4 teaspoon cocoa powder
1/8 teaspoon ground cinnamon
2 cups ice
Whipped cream (optional)
2 Tablespoons caramel topping (optional)
Directions:
Place all ingredients in a blender and mix on high until smooth &
frosty. Pour into glasses and top with whipped cream and a drizzle of
caramel topping, if desired.
Number of Servings: 4
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
PORK MEATBALLS
~Shared by Leasa, IA
2 lbs ground pork
2 eggs
1/2 C milk
3 slices bread
2 t salt
1 large onion, chpd
1/2 t chili powder
1/2 t oregano
1/2 t pepper
1/2 t garlic powder
1 t Worcestershire sauce
1 can cream of onion soup.
Beat eggs, mix with milk. Soak torn bread in egg mixture for a
few minutes. Mix all ingredients except soup together.
Shape into balls. Brown in 400° oven about 30 minutes.
Drain fat. Pour onion soup over meatballs. Bake 30 minutes
at 350°
Source: the St. Paul Lutheran Church cookbook, 1981, Courtesy of Audrey
Dittmer
SWEET AND TART
MARINATED VEGETABLE
SALAD
~Shared by Luanne,
FL
1 can (14 1/2 ounces) French-cut green beans, drained
1 can (15 1/4 ounces) white corn, drained
1 can (15 ounces) tiny peas, drained
1/2 cup chopped sweet onions
1/2 cup chopped green bell peppers
1/2 cup thinly sliced celery
1/4 cup sliced roasted red bell pepper
1 cup sugar
2/3 cup vinegar
1/2 cup vegetable oil
1 tablespoon water
Mix all of the vegetables in a serving bowl. Combine the sugar,
vinegar, oil and water in a saucepan; heat to boiling, and pour over
the vegetables. Cover vegetables and marinate in the refrigerator
overnight. Drain, and serve.
HOMEMADE MEATBALLS
~Shared by Jim H.,
Calgary, Alberta,
Canada
Just like it is nice to have a variety of pastas or any other dishes,
it's also good to have a variety of recipes for meatballs - here are
five for you - hope you enjoy them! The directions are the same for all
varieties - the ingredients are listed below:
Directions:
In a large bowl,combine 2/3 cup of fresh bread crumbs with 1/2 cup of
water. let stand until absorbed - about 5 minutes. Beat in 1 egg; 1
clove of garlic (minced), 1/2 teaspoon of each salt and pepper. Mix in
1 lb. of fresh ground beef and seasoning fro the recipe you are using.
Roll by tablespoon into balls. Brush non-stick skillet with vegetable
oil, hear over medium heat. Brown meatballs, in batches - for about 5
minutes. Transfer meatballs into a bowl. Drain fat from pan,add garlic
and one finely chopped onion. Cook over medium heat, stirring often for
about 3 minutes. Add sauce ingredients and simmer slowly, stirring
often - for about 25 minutes. Return meatballs and any accumulated
juices to pan, simmer, turning meatballs occasionally until no longer
pink inside and the sauce is thickened - about 20 minutes.
Meatball Ingredients:
1. Classic Italian Meatballs: Add-Ins: 1/4 cup of grated Parmesan
cheese, 1/.4 cup of fresh chopper parsley Sauce Ingredients: 1 can 28
oz.) of diced tomatoes, i cup of beef stock, 1 zucchini (grated), 1/2
teaspoon of each dried basil and oregano Serve with: Pasta sprinkle
with grated Parmesan cheese
2. Goulash Meatballs: Add-Ins: 1 tablespoon of paprika, 1 tablespoon of
tomato paste Sauce ingredients: 4 cups of sliced mushrooms, 2 cups of
beef stock, 1 cup of water, 1/4 cup of tomato paste, 1 tablespoons of
paprika, 2 tablespoons of sherry (optional) Serve with: Noodles, top
with sour cream
3. Mexican Fiesta Meatballs: Add-Inns: 1 jalapeno pepper (seeded and
minced), 1 tablespoon of chili powder, 1/2 teaspoon of dried oregano
Sauce Ingredients: 1 can of stewed tomatoes, 1 cup of water, 1/2 cup of
salsa, 1 sweet green pepper (chopped), 1 teaspoon of chili powder, 1/2
teaspoon of dried oregano Serve with: Rice, sprinkle with shredded
cheese (Monterrey jack or Cheddar works well)
4. Saucy Barbecue Meatballs: Add-Inns:1/4 cup of fresh chopped parsley,
2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce Sauce
Ingredients: 1 can of ground tomatoes, 1/4 cup of packed brown sugar,
1/4 cup of cider vinegar, 1 tablespoon each of Dijon mustard and
Worcestershire sauce, dash of hot pepper sauce. Serve with: Baked
potatoes, sprinkle with chopped parley
5. Coconut Curry Meatballs: Add-Inns: 1/4 cup of fresh chopped
coriander, 2 tablespoons of minced ginger root Sauce ingredients: 1 can
of coconut milk, 1 cup of chicken stock, 2 tablespoons of lime juice, 1
sweet red pepper (chopped), 1 tablespoon of red or yellow mild Thai or
Indian curry paste Serve with: Egg noodles, sprinkle with coriander
Source: Mama-knows.com
DOUBLE CHEESE DILL
ROLLS WITH DIJON
MUSTARD GLAZE
ABM (automatic bread machine)
~Shared by Doe,
Oliver, B.C., Canada
Makes 18 rolls Preheat 375
1 1/4 c water
1 tsp salt
1 tbsp sugar
3 1/4 c flour
1/3 c buttermilk powder
3/4 c old cheddar
2 tbsp parmesan
1/2 tsp dill seeds
1 tsp yeast
Measure ingred into baking pan, select dough cycle. Remove dough to a
lightly floured surface, cover with lg bowl, let rest 10-15 mins.
Choose shaping & finish.
Fan Tans- Divide dough into 3 portions. Roll out each into a 9 inch
square. Brush with 1 tbsp melted butter. With sharp knife, cut each
square into 6 strips. Make 3 stacks of 6 strips each. Cut each stack
into 6- 1 1/2 inch pcs. Place fan tans cut side up, into 18 lightly
greased muffin tins. Cover, let rise 30-45 mins. Finish as desired.
Bake at 375 for 15-20 mins.
Dijon- Mustard Glaze- Combine 1 egg & 1 tbsp Dijon. Lightly brush
over the risen rolls just before baking.
Tip- Try the glaze used here on any cheese bread, or hearth bread or
rolls.
BACON QUICHE BISCUIT
CUPS
~Shared by Marilyn,
Canton, OH
5 slices bacon
1 (8 oz) package cream cheese, softened
2 Tbsp. milk
2 eggs
1/2 cup shredded Swiss cheese (2 oz)
2 Tbsp. chopped green onions (2 medium)
1 can (12 oz) Pillsbury Grands!® Jr. Golden Layers® refrigerated
biscuits
Heat oven to 375°F. Spray 10 regular-size muffin cups with
cooking spray. In 8-inch skillet, cook bacon until crisp. Drain on
paper towels. Crumble and set aside. Meanwhile, in small bowl, beat
cream cheese until smooth. Gradually add milk and eggs, beating at low
speed until smooth; stir in cheese and onions; set aside. Separate
dough into 10 biscuits. Press or roll each to form 5-inch round.
Place 1 biscuit round in each muffin cup; firmly press in bottom and up
sides, forming 1/4-inch rim. Place half of bacon in bottom of
dough-lined muffin cups. Spoon cheese mixture evenly into cups. Bake 21
to 26 minutes or until filling is set and edges of biscuit cups are
golden brown. Sprinkle each with remaining bacon; lightly press into
filling. Remove biscuit cups from pan. Serve immediately.
CONCHI'S SANGRIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 (750 milliliter) bottles red wine
1 1/4 cups white sugar
2 Granny Smith apples - peeled, cored and sliced
4 sliced fresh peaches
2 bananas, peeled and sliced
2 cinnamon sticks, crushed
3 liters lemon-lime flavored carbonated beverage
In a large pitcher, combine red wine, sugar, apples, peaches, bananas
and cinnamon sticks. Refrigerate for 6 hours or overnight.
When you're ready to serve, stir in the lemon-lime soda.
CHEESY HASH BROWN
CASSEROLE
~Shared by Johnny,
LA
2 lbs frozen hash brown potatoes, thawed
1/2 Cup margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 Cup onion, chopped
2 Cups cheddar cheese, grated
1/2 teaspoon pepper
1 teaspoon salt
Combine soup, onion, melted butter, and seasonings, stir well. Stir in
cheese and frozen hash browns. Place in 9×13 dish and bake at 350 for
thirty minutes, or until bubbly.
*This tastes just like Cracker Barrel’s!
GRILLED HAWAIIAN
CHICKEN AND PINEAPPLE
SANDWICHES
~Shared by Treva, NC
"Marinated, grilled chicken is topped with grilled pineapple and
cheese. It may sound a little strange, but it is very tasty!"
6 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
1 cup Hawaiian style marinade
6 pineapple rings
6 slices provolone cheese
6 onion rolls, split
6 tablespoons thousand island salad dressing
6 leaves romaine lettuce
6 slices tomato
Place the chicken pieces into a large resealable bag and pour in the
marinade. Marinate in the refrigerator for at least 1 hour or up to
overnight.
Preheat a grill for medium-high heat. When hot, lightly oil the grate.
Remove the chicken from the marinade and discard the marinade.
Grill the chicken pieces until cooked through, about 10 minutes,
turning once. 5 minutes before they are done, place the pineapple rings
on the grill and cook for a couple of minutes per side. Place the
pineapple slices on top of the pieces of chicken and top with a slice
of cheese. Close the lid to the grill and allow the cheese to melt for
a minute. Toast the buns, if desired.
To assemble the sandwiches, place the chicken, pineapple and cheese
onto the bottom buns. Top with lettuce and tomato. Spread the thousand
island dressing onto the top buns and place onto the sandwiches.
PEPPER CRACKERS
~Shared by Linda
H., Rosharon, TX
1 box Nabisco multi-grain crackers
1 1/2 cup olive oil
2 Tbsp. crushed red pepper
2 Tbsp. garlic powder
1/2 tsp. red cayenne pepper or more if you like them really hot!
1 pkg Hidden Valley Buttermilk Salad Dressing mix
Preheat oven to 250º. Mix above ingredients. Put crackers (one sleeve
at a time) in a large (2 gal size) zip lock bag. and pour mixture
(equal amounts) over crackers. Do this until you have all of the
crackers done. Continue to turn over so that the mixture will coat the
crackers. Continue turning many times to get crackers as coated as is
possible.
Transfer to two 15-in. x 10-in. x 1-in. baking pans that have been
lined with parchment paper or foil. Bake at 250° for 45-55 minutes,
stirring every 15 minutes or so. Cool completely. Store in an airtight
container.
BROCCOLI SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 large bunch broccoli, broken into small florets
1 lb. of bacon, fried, drained, crumbled
1 small red onion, sliced into thin rings
1 cup cashews
1/2 cup raisins (I used the "jumbos")
1 cup mayonnaise
1/2 cup sugar
2T vinegar
Toss together first five ingredients* and then in a separate bowl stir
together the mayo, sugar and vinegar. Pour over the broccoli
mixture and toss to coat all ingredients. Refrigerate at least 3
hours before serving, stirring occasionally.
*As an alternative, sprinkle the bacon atop the salad just before
serving (may then want less than a pound).
LOBSTER SALAD
~Shared by Jim D.,
WA
6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1 cup mayonnaise
One quarter cup celery, chopped
1 small sweet onion, chopped
2 Tbsp. fresh lime juice
One quarter cup fresh cilantro, chopped
Salt and pepper to taste
One half tsp. hot sauce
6 - 8 cup salad greens
Combine first 8 ingredients in a large bowl and refrigerate until ready
to serve. Arrange washed greens on individual plates and place a
serving portion of lobster salad on each. You may substitute real
crabmeat, imitation crabmeat or shrimp for this recipe as well.
We have been fortunate to find cook lobster portions in our local
grocery store. It comes in a frozen package but is still very tasty.
The Skinny: Use light mayo.
PICNIC EGGS
~Shared by Marilyn,
Canton, OH
4 hard-cooked eggs
1/2 tsp. salt
1/2 tsp. dry mustard
Dash cayenne
1 tsp. vinegar
1 Tbsp. melted butter
Cut eggs into halves. Remove yolks and mash. Season yolks with the
salt, mustard, cayenne, vinegar and butter. Refill whites with mixture
and press halves together and wrap each egg in a section of Saran Wrap
and twist ends to keep the halves in place. Keep cool in a picnic
cooler. Figure one egg per person ~ for 4 people.
If desired, a bit of onion juice, chopped celery, or chopped olives can
be added to the mixture before filling the eggs. Those are just a few
options.
Source: I found this in a Culinary Arts Institute Cookbook.
BERRY CHEESECAKE PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
8 sheets phyllo dough (14x9)
6 T. butter melted
2 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 t. vanilla extract
2 eggs lightly beaten
2 C. fresh or frozen blueberries
1/2 C. strawberry jelly
1 C. whipped topping
sliced fresh strawberries and additional blueberries optional
Place one phyllo sheet in a greased 9" pie plate; brush with
butter. Repeat seven times; trim edges. Bake at 425 for 6-8
minutes or until edges are lightly browned (center will puff up).
Cool on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, sugar and
vanilla until smooth. Add eggs, beat on low speed just until
combined. Fold in blueberries. Spoon into crust.
Bake at 350 for 10 minutes; cover edges with foil to prevent
overbrowning. Bake 23-27 minutes longer or until center is almost
set. Cool on a wire rack for 1 hour. Refrigerate until
chilled. In a small mixing bowl, beat jelly until smooth; spread
over filling. Spread with whipped topping. Garnish with
strawberries and additional blueberries if desired.
MEAT LOAF
~Shared by Johnny,
LA
This is not your Moms ordinary Meat Loaf- Cooked in the pit and just
plain delicious (you can also do it in the oven)
I have always wanted to smoke a meat loaf so a few months ago at a
cook-off I decided to do just that. And for all of those that tasted
the meat loaf they just could not believe the flavor they enjoyed. And
it is absolutely wonderful.
What you will need:
3 pounds of your favorite ground beef. (I used beef chuck)
1 medium onion, minced
1 medium bell pepper, minced
1 small jalapeno pepper, minced (optional)
6 eggs
1½ stacks of Ritz crackers
½ cup of grated Parmesan cheese (I used the parmesan and Romano cheese
mixture)
1/3 cup of Texas BBQ Rub
¼ cup of Worcestershire sauce
½ cup of your favorite BBQ sauce (I used Texas ’ Own BBQ
Sauce-Original)
¼ cup of liquid smoke if you are doing this in the oven
1 large foil loaf pan or pan approx 10x5x4
In a large bowl mix all the ingredients. It is best to use your hands
for this, as a spoon just does not work as well. If you are going to
cook this in the oven add the liquid smoke to the mixture, if you are
going to cook on the pit leave out the liquid smoke. Spread evenly in
the foil pan.
Pit cooking – I like to cut about 6 slits in the side of the aluminum
pan before I place the meat loaf on the pit. Cut them about half way up
the sides of the pan. This will allow some smoke to enter the meat and
will also allow for some of the meats juices to escape so the meat loaf
is not as full of grease. Cook uncovered for about 2 to 2 ½ hours
at 225 degrees on the pit. Remove from the pit and pour the BBQ sauce
on top of the meatloaf and return to the pit for about 30 to 45 more
minutes. Cook to an internal temperature of 175 degrees. The meatloaf
should be a bit firm.
Oven Cooking – Bake in the oven at 350 degrees for about 1 to 1 ½
hours. Remove from oven and spread the BBQ sauce on the top of the
meatloaf and then return to the oven for and additional 15
minutes.
Serve the meatloaf with a big scoop of mashed potatoes. By the way when
you are making the potatoes add about 1 tablespoon of Texas BBQ Rub to
the taters for an additional great taste. And I also like to add about
2 tablespoons of cream cheese to my taters for a creamy delight.
I got so many compliments on this dish at the cook-off it was
unbelievable. Give this one a try. The leftovers make great sandwiches.
PINEAPPLE BAKED BEANS
(Slow cooker)
~Shared by Treva, NC
PREP 10 min.
COOK 240 min.
TOTAL 250 min.
1 pound ground beef
1 can (28 ounces) baked beans
3/4 cup pineapple tidbits, drained
1 jar (4 & 1/2 ounces) sliced mushrooms, drained
1 large onion, chopped
1 large green pepper, chopped
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook beef over medium heat until no longer pink;
drain. Transfer to a 5-qt. slow cooker. Add remaining ingredients and
mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in
bowls.
Yield: 6-8 main-dish or 12-16 side-dish servings.
Nutrition Facts One serving: (1 cup) Calories: 258 Fat: 9 g Saturated
Fat: 3 g Cholesterol: 45 mg Sodium: 1013 mg Carbohydrate: 28 g Fiber: 7
g Protein: 18 g
Source: Quick Cooking
ROQUEFORT WALNUT
CHEESE SPREAD
~Shared by Linda
H., Rosharon, TX
1 (8 oz.) package cream cheese
2 oz. (1/3 cup) Roquefort cheese
2 Tbsp. milk
1/4 cup chopped, toasted walnuts
2 to 3 Braeburn or golden delicious apples, cut into wedges
Blend all ingredients except walnuts and apples in food processor until
smooth. Stir in walnuts. To serve, spread on apple wedges.
DEEP-FRIED COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 c. flour
1 c. sugar
1/2 c. margarine
3 eggs
Dash of salt
1 tsp. lemon juice
2 tbsp. water
1 tsp. baking powder
Roll the dough out; cut into 2x4 rectangular strips. Put a hole
in the middle, turn inside out. It will curl. Drop into
deep fryer until they float or are golden brown. Lay on paper
towels to let excess oil out. Sprinkle sugar on powdered sugar on
top.
GRILLED STEAK SANTA
FE
~Shared by Jim D.,
WA
4 servings
Frozen margarita mix is the secret to this great tasting steak.
INGREDIENTS
1 1/4 pounds top round steak, cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate, defrosted
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, diced
1/2 cup chopped red onion
DIRECTIONS
In a small bowl, make marinade by combining margarita drink mix,
cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2
tablespoons of the marinade in a small container, cover and refrigerate.
Place the beef steak and remaining marinade in a resealable plastic
bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours,
or overnight, turning occasionally.
Remove steak from marinade and discard marinade. Place steak on grid
over medium ash-covered coals. Grill uncovered for 16-18 minutes for
medium-rare doneness turning occasionally. Remove steaks and keep warm.
Just before serving, in a medium bowl, combine avocado, onion and
reserved 2 tablespoons of marinade mixture. Toss gently to coat.
Carve steak crosswise into thin slices. Serve immediately with avocado
mixture.
Source: txbeef.org
DOUBLE CHOCOLATE
FANTASY BARS
~Shared by Marilyn,
Canton, OH
1 large (18 oz) pkg. chocolate cake mix
1/3 cup vegetable oil
1 egg
1 cup chopped walnuts
14 oz. can sweetened condensed milk (NOT evaporated)
1 small (6 oz) pkg. semi-sweet chocolate chips
1 tsp. vanilla extract
dash salt
Heat oven to 350. Grease 9x13 pan; set aside.
In a large bowl, beat cake mix, oil & egg on medium speed until
crumbly; add nuts. Reserve 1 1/2 cups of crumbly mixture for topping.
Press rest of crumbly mixture firmly into bottom of prepared pan.
In small saucepan, combine remaining ingredients. Over medium heat,
cook and stir constantly until chips just melt. Pour evenly over
prepared crust in pan. Top with reserved crumbly mix. Bake 25 to 30
minutes or until bubbly. Cool. Cut into bars. Store covered at room
temperature.
STEAK FAJITAS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/4 cup vegetable oil
Juice of 3 limes
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 beef skirt or flank steak (about 1 pound)
3 red, green and/or yellow bell peppers, seeded and cut into strips
3 onions, cut into wedges
6 (8-10 inch) flour tortillas, warmed
In a large shallow bowl, combine 3 tblsp oil, lime juice, garlic
powder, salt and black pepper. Add steak and turn to coat. Cover and
marinate in refrigerator for 1 hour. In a large skillet, heat 1 tblsp
oil over medium heat. Add bell peppers and onions and cook 12-14
minutes, or until tender and slightly browned, stirring occasionally.
Meanwhile, place another large skillet over medium heat. Remove steak
from marinade and place in the skillet (discard marinade). Cook 5-6
minutes on each side for medium. Transfer steak to a cutting board and
slice across the grain into thin strips. Place sliced steak, bell
pepper and onion mixture and warm tortillas on serving plates and let
everyone make their own fajitas. Set out bowls of your favorite
toppings - salsa, guacamole, shredded cheddar cheese, black olives,
jalapeno peppers, sour cream and let everyone have fun stuffing
tortillas.
SUE'S BIG BATCH
SPAGHETTI SAUCE
~Shared by Johnny,
LA
TNT
1/4 cup olive oil
3 medium onions, chopped
2 whole heads garlic, minced or 4 heaping TBSP canned minced garlic
2 (28 oz) cans whole tomatoes (can use fresh tomatoes, see below)
2 (28 oz) cans crushed tomatoes
3 (12 oz) cans tomato paste
3 TBSP brown sugar
4 tsp. salt
3/4 cup fresh basil leaves, chopped
1/2 cup fresh oregano, chopped
2 TBSP fresh rosemary leaves, minced
2 TBSP fresh marjoram, minced
1 tsp. dried black pepper
1 tsp. red pepper flakes
Heat oil in large pan. Saute onions and garlic until tender. Add rest
of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered
for 2 hours. Stir occasionally. After it has simmered, cool completely
and store in freezer bags or containers in increments that you find
best for your family. When ready to use, thaw and heat. Favorite
ingredients can be added like sliced mushrooms, cooked/drained sausage,
hamburger, etc. This sauce is great for any Italian dish. We use it as
a sauce for several types of pasta and as a pizza sauce.
Fresh tomatoes may be substituted for large cans. You will still need
to include the tomato paste. Peel, core and chop enough tomatoes to
make approximately 12 cups. The rest of the recipe remains the same.
Spice Conversion for the big batch sauce:
3/4 cup basil leaves = 3 Tbsp dried basil leaves, crushed
1/2 cup fresh chopped oregano = 2 Tbsp dried oregano
2 Tbsp fresh rosemary leaves, minced = 2 tsp dried rosemary leaves,
crushed
2 Tbsp fresh marjoram minced = 2 tsp dried marjoram crushed or ground
CHOCOLATE PEANUT
BUTTER COMBOS
~Shared by Treva, NC
These delicious candies have a filling that tastes like peanut butter
cups, sitting on top of a pretzel and covered with chocolate.
Prep Time: 1 hours, 15 minutes; Cook Time: 10 minutes
1 cup of peanut butter, smooth or crunchy crunchy or smooth
1/2 cup (1 stick) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners'
sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4
cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved
In a large bowl, combine peanut butter, butter, graham cracker crumbs,
club cracker crumbs, and confectioners' sugar on low to medium-low
speed until well-mixed. Scrape sides often. Mixture will be very thick.
Using your hands, roll mixture into small balls about the diameter of a
dime and place each on a pretzel. Press down gently to cover the
pretzel and place on a jelly roll pan. Repeat until all of peanut
butter mixture is used. Refrigerate at least one hour to firm up.
Melt chocolate and paraffin in the top of a double-boiler until smooth.
Remove from heat. Swirl the tops of each of the pretzel candies in the
melted chocolate, shaking gently to remove excess and return to the
jelly roll pan with pretzel-side down. Refrigerate again to set
chocolate.
Store leftovers between sheets of waxed paper or plastic wrap. Cover
and refrigerate.
Yield: about 8 dozen candies
SALAMI ROLL-UPS
~Shared by Linda
H., Rosharon, TX
1 carton (8 ounces) whipped cream cheese
1/4 pound hard salami, finely chopped
2 Tbsp. dill pickle relish
4 flour tortillas (10 inches), room temperature
In a small bowl, combine the cream cheese, salami and pickle relish.
Spread over tortillas. Roll up tightly; wrap in plastic wrap.
Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in.
slices. Yield: 3-1/2 dozen.
LAMB STEW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Lamb stew recipe with shoulder chops, potatoes, carrots, and other
vegetables, along with seasonings.
Cook Time: 1 hour, 20 minutes
Ingredients:
1 pound lamb shoulder chops
2 medium potatoes, quartered
3 small carrots, cut in 2-inch pieces
1 medium onion, quartered
2 ribs celery, cut in 1/2 inch pieces
1 small green bell pepper, cut in 1/2 inch strips
1/2 cup diced rutabaga, optional
1 1/4 teaspoons salt
dash pepper
3 tablespoons cold water blended with 1 1/2 tablespoons flour
2 tablespoons chopped parsley
Preparation:
Trim fat from lamb chops then cut meat in 1-inch pieces. Place chops
and bones in a stock pot or Dutch oven; barely cover with about 1 1/4
cups water. Cover pan and simmer for 45 minutes (do not boil). Add
potato, carrots, celery, green pepper, rutabaga, salt, and pepper.
Cover and simmer for 20 to 30 minutes, until meat and vegetables are
tender. Remove bones. Remove from heat; stir in the flour and water
mixture. Return to heat. Cook, stirring, until stew is thickened. Add
parsley and taste and adjust seasonings.
Lamb stew serves 4.
GRILLED CORN WITH
CHIPOTLE-LIME BUTTER
~Shared by Jim D.,
WA
4 servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon
adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Preparation
Preheat grill to high. Wrap each ear in foil. Place on the grill and
cook, turning frequently, for 10 minutes. Remove from the grill and let
stand in the foil while preparing the butter. Combine butter, lime
zest, lime juice, chipotle and adobo sauce (or ground chipotle) and
salt in a small bowl. Carefully unwrap the corn. Serve with the butter.
Tips & Notes
Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a
flavorful sauce. Look for the small cans with the Mexican foods in
large supermarkets. Once opened, they'll keep up to 2 weeks in the
refrigerator or 6 months in the freezer.
Nutrition
Per serving: 129 calories; 7 g fat (4 g sat); 15 mg cholesterol; 17 g
carbohydrates; 3 g protein; 2 g fiber; 222 mg sodium; 245 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
Source: EatingWell
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CAFE AU LAIT ANGEL
FOOD CAKE
~Shared by Treva, NC
The custard, a versatile dessert sauce that's also great with fresh
fruit, makes use of some of the extra egg yolks. For a fitting garnish,
arrange a few chocolate-covered coffee beans around the cake.
Cake:
1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 teaspoon ground cinnamon
2 tablespoons instant espresso granules or 2 tablespoons instant coffee
granules
2 tablespoons hot water
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Sauce:
3 large egg yolks, lightly beaten
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3 cups 2% reduced-fat milk, divided
1 vanilla bean, split lengthwise
3 tablespoons Frangelico (hazelnut-flavored liqueur)
Remaining ingredient:
1/2 cup chopped hazelnuts, toasted
Preheat oven to 350°.
To prepare cake, lightly spoon flour into a dry measuring cup; level
with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with
a whisk, and set aside. Combine espresso and hot water, stirring until
espresso dissolves; set aside.
Place egg whites in a large bowl; beat with a mixer at high speed until
foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks
form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff
peaks form.
Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour
mixture over egg white mixture; fold in. Repeat procedure with
remaining flour mixture, 1/4 cup at a time.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
Break air pockets by cutting through batter with a knife. Bake at 350°
for 50 minutes or until cake springs back when lightly touched. Invert
pan; cool completely. Loosen cake from sides of pan using a narrow
metal spatula. Invert cake onto plate.
To prepare sauce, place egg yolks in a large bowl; set aside. Combine
1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan.
Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in
remaining milk. Scrape seeds from vanilla bean into the milk mixture;
add bean to mixture. Heat milk mixture over medium heat to a boil.
Remove from heat; gradually add hot milk mixture to egg yolks, stirring
constantly with a whisk.
Return milk mixture to pan. Cook mixture over medium heat until thick
and bubbly (about 4 minutes), stirring constantly. Remove from heat.
Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl
for 10 minutes or until milk mixture comes to room temperature,
stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and
chill completely.
Remove and discard vanilla bean. Serve angel food cake with sauce, and
sprinkle with toasted hazelnuts.
Yield: 12 servings (serving size: 1 cake slice, about 3
tablespoons sauce, and 2 teaspoons hazelnuts)
CALORIES 271 (18% from fat); FAT 5.5g ; IRON 1.1mg; CHOLESTEROL 58mg;
CALCIUM 90mg; CARBOHYDRATE 46.8g; SODIUM 162mg; PROTEIN 7.7g; FIBER
0.6g
Cooking Light, APRIL 2003
MEXICAN CHICKEN
~Shared by Maggie,
TX
Yield: 4 servings
Ingredients
2 cups deli fresh salsa
1/4 cup chopped cilantro
1 cup fat-free sour cream
1/4 cup low-fat shredded cheddar cheese
1/2 package taco seasoning (or 1-2 teaspoons chili powder to REDUCE
SODIUM)
Nonstick cooking spray
4 (4 ounce) boneless, skinless chicken breasts
Directions
Preheat oven to 350 degrees F. In a mixing bowl, mix together salsa,
cilantro, sour cream, cheddar cheese, and taco seasoning. Place chicken
into a glass baking dish sprayed with nonstick cooking spray. Pour
sauce over chicken and bake 40-45 minutes, until the chicken registers
170 degrees F. on an instant read thermometer.
Nutritional Information (Per Serving) Calories: 250 Protein: 30g
Cholesterol: 74 mg Fat: 3 g Carbohydrates: 24 g
Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
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ROASTED PLUM TOMATOES
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 plum tomatoes
- 2 tablespoons chopped fresh basil
DIRECTIONS
Preheat the oven to 450 degrees F. In a large bowl, combine all the
ingredients except the tomatoes and basil.
Cut the tomatoes in half lengthwise and gently squeeze out the seeds
and juice. Toss in the oil mixture then pour into a 9" x 13" baking
dish.
Roast for 20 to 25 minutes, or until tender but not overcooked.
Sprinkle with the basil, and serve.
Nutritional Information Per Serving (4 tomato halves): Calories: 68,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 398 mg, Carbohydrate: 6 g, Dietary
Fiber: 1 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
LEMONY SUGAR SNAP
AND CHICKEN STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 cups, about 1-1/2 cups each
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/3 cup all-purpose flour
- 3 teaspoons extra-virgin olive oil, divided
- 12 ounces sugar snap peas or snow peas (4 cups), trimmed of
stem ends and strings
- 1 (14 ounce) can reduced-sodium chicken broth
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon lemon juice
DIRECTIONS
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place
flour in a shallow pan and dredge the chicken strips in it, shaking off
excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add
peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a
large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on high until
very hot. Add chicken and cook, stirring, until lightly browned and
opaque in the center, about 4 minutes. Transfer the chicken to a bowl
with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7
minutes. Reduce heat to medium and return the chicken and peas to the
pan. Cook until heated through. Add parsley, lemon zest and lemon
juice. Serve immediately.
Nutritional Information Per Serving (1-1/2 cups each): Calories: 263,
Fat: 6 g, Cholesterol: 68 mg, Carbohydrate: 15 g, Protein: 31 g, Fiber:
3 g, Sodium: 290 mg
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
Source: The
Eating Well Diabetes Cookbook
ROASTED RED PEPPER
SUBS
~Shared by Mary S.,
Nashville, TN
Yield: 4 sandwiches
INGREDIENTS
- 1 (12-ounce) jar roasted red peppers, rinsed
- 1 clove garlic, minced
- 1 tablespoon red-wine vinegar
- 1 teaspoon extra-virgin olive oil
- Pinch of salt
- Freshly ground pepper to taste
- 1 (16 to 20 inch) baguette, preferably whole-wheat
- 3 tablespoons olive paste
- 4 ounces creamy goat cheese
- 1-1/2 cups arugula leaves
DIRECTIONS
Combine peppers, garlic, vinegar and oil in a small bowl; toss to
combine. Season with salt and pepper.
Slice baguette in half lengthwise. Spread one half with olive paste and
the other half with goat cheese. Layer pepper mixture and arugula over
olive paste. Top with remaining baguette. Cut across into 4 pieces.
Nutritional Information Per Serving (1/4 of recipe): Calories: 221,
Fat: 15 g, Cholesterol: 13 mg, Carbohydrate: 16 g, Protein: 7 g, Fiber:
1 g, Sodium: 429 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
CARROTS WITH FENNEL
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups baby carrots
- 3 tablespoons port wine
- 1 tablespoon fennel seeds
- 1 tablespoon olive oil
- Fresh ground pepper and salt to taste
DIRECTIONS
Preheat the oven to 350 degrees. Ear aluminum foil into 6 pieces large
enough to seal the carrots.
Divide all ingredients evenly among all 6 pieces of foil. Crimp to
seal. Place the packets in the oven and bake for 15 minutes, until
carrots are tender.
Place the packets on individual plates and let each person carefully
open the packet.
Nutritional Information Per Serving (1/2 cup): Calories: 60, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 72 mg, Dietary Fiber: 3 g, Sugars: 3 g,
Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 2 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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MIDGET POT ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste
Directions
Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking
dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce
and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours. Turn
meat; add potato, carrots and onions. Cover; return to oven for 30-45
minutes or until meat and vegetables are tender. Remove meat and
vegetables and keep warm. To prepare gravy, skim fat from pan juices.
Measure 1 cup of the juices and place in a small saucepan. Combine
remaining flour and cold water; stir into juices. Cook and stir until
thickened and bubbly; cook and stir 1 minute longer. Season with salt
and pepper. Serve with meat and vegetables. Yield: 2 servings.
CHILI-RUBBED STEAKS
& PAN SALSA
~Shared by Maggie,
TX
Any cut of steak will work for this recipe, but we especially like the
flavor and texture of rib-eye with these seasonings. To get dinner on
the table fast, look for thinly-cut steak. Make it a meal by adding a
cold ale, sweet potato fries and vinegary coleslaw.
Serves: 2
Preparation time: 20 minutes
Ingredients
2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
Preparation
1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.
2. Heat oil in a medium skillet over medium-high heat. Add steaks and
cook, turning once, 1-2 minutes per side for medium-rare. Transfer
steaks to a plate, cover with foil and let rest while you make the
salsa.
3. Add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan
and cook, stirring often, until tomatoes soften, about 3 minutes.
4. Remove from heat, stir in cilantro and any accumulated juices from
the steaks. Serve steaks topped with the salsa.
Nutrition Facts
Per serving:
174 calories
9 g fat (3 g sat, 4 g mono)
60 mg cholesterol
4 g carbohydrate
20 g protein
1 g fiber
336 mg sodium
421 mg potassium
Nutrition Bonus: zinc (27% Daily Value), vitamin A (20% DV), vitamin C
(15% DV)
Source: EatingWell
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OATMEAL RAISIN CHEESECAKE CRUMBLE
Serving Size: 16
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Ingredients
1 package (16 oz) Pillsbury® Big Deluxe™ refrigerated oatmeal raisin
cookies (12 cookies)
2 cups Fisher® Chef's Naturals® Chopped Pecans
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla
2 EGGLAND’S BEST eggs
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup packed light brown sugar
1/2 cup cold LAND O LAKES® Unsalted or Salted Butter
3/4 cup Hershey’s® cinnamon chips
1 cup raisins
1/2 cup old-fashioned or quick-cooking oats
Instructions
Heat oven to 350°F. In bottom of ungreased 13x9-inch pan, press cookie
dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press
firmly into dough. Bake 13 to 17 minutes or until golden brown.
Meanwhile, in large bowl, beat cream cheese with electric mixer on
medium speed until smooth. Add milk, vanilla and eggs; beat until well
blended. On low speed, beat in 1/2 cup of the flour. Pour over crust;
spread evenly.
In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in
butter, using pastry blender or fork, until mixture looks like coarse
crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup
pecans. Sprinkle over cheese mixture.
Bake 35 to 45 minutes longer or until set. Cool completely, about 2
hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.
Source: Eagle
Brand
TACO PIE
1 deep dish pie crust
1 lb. ground beef
1 med. onion, chopped
1 pkg. (1 1/4 oz.) taco seasoning mix
1 can (16 oz.) refried beans
1 jar (8 oz.) taco sauce
2 c. shredded Cheddar cheese
Lettuce, shredded
Tomato, chopped
Preheat oven and cookie sheet to 400 degrees. Thaw pie crust 10
minutes. Pinch bottom and sides of pie crust thoroughly with fork. Bake
pie shell on cookie sheet for 10 minutes. Remove from oven and reduce
heat to 350 degrees.
In skillet, cook ground beef and onion until meat is browned, drain
fat. Add taco seasoning mix to meat according to package directions.
In a small mixing bowl, combine refried beans and 1/3 cup taco sauce,
mix well. Layer half of the refried bean mixture in bottom of crust.
Top with half of the seasoned meat, 1 cup Cheddar cheese. Repeat
layers. Bake on preheated cookie sheet 20 to 25 minutes. Remove from
oven. Top with lettuce and tomato, add additional taco sauce to taste.
Source: Cooks.com
POPEYE'S RED BEANS
& RICE
(The Real One)
Serves/Makes: 8
1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock
1 pound red beans, soaked and drained
9 cups chicken stock
2 cups cooked white long grain rice, warm
Garnish: 2 tablespoons chopped green onions and Essence
Crusty loaf of bread
In a stock pot, saute the onions, celery, and garlic for 1-2 minutes.
Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt,
saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture
with the stock. Bring up to a boil and reduce heat to a simmer. Cook
the bean mixture for 2 hours or until the beans are tender.
Mash 1/4 of the mixture against the side of the pot with a spoon.
Re-season with salt and pepper if needed. Remove the ham hock and slice
the meat off the bone. To assemble, spoon the warm rice onto the
serving bowl. Ladle the bean mixture right over the top.
SPINACH ENCHILADAS
Servings: 5
1 Tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and
squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Preheat the oven to 375°F (190°C). Melt butter in a saucepan over
medium heat. Add garlic and onion; cook for a few minutes until
fragrant, but not brown. Stir in spinach, and cook for about 5 more
minutes. Remove from the heat, and mix in ricotta cheese, sour cream,
and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm
tortillas one at a time until flexible, about 15 seconds. Spoon about
1/4 cup of the spinach mixture onto the center of each tortilla. Roll
up, and place seam side down in a 9x13 inch baking dish. Pour enchilada
sauce over the top, and sprinkle with the remaining cup of Monterey
Jack. Bake for 15 to 20 minutes in the preheated oven, until sauce is
bubbling and cheese is lightly browned at the edges.
FRESH STRAWBERRY CAKE
1 (18.25 oz.) Betty Crocker White cake mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 cups crushed fresh strawberries (pulse with food processor leaving
some bits and pieces)
1/4 cup sugar (add to crushed strawberries)
1 (8 oz.) container Cool Whip, thawed
Fresh Strawberries for garnish
Prepare cake according to box directions and bake in a 13" x 9" inch
dish. Poke holes in hot cake and then pour condensed milk over top.
Allow cooling completely. Top with crushed strawberries. Make sure you
have added the sugar to the strawberries and then spread with Cool
Whip. Garnish with fresh strawberries and serve.
CINNAMON APPLE PORK
CHOPS
4 boneless pork loin chops (4 ounces each)
2 tablespoons reduced-fat butter, divided
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans
In a large skillet over medium heat, cook pork chops in 1 tablespoon
butter for 4-5 minutes on each side or until a meat thermometer reads
160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon,
nutmeg and salt. Remove chops and keep warm. Add the apples, pecans,
brown sugar mixture and remaining butter to the pan; cook and stir
until apples are tender. Serve with chops.
Yield: 4 servings.
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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