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A
to Z
Recipes
January
23,
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. Life is
odd. Learning to live it takes practice. And no one is immune to the
down side and sadness of it. Thank God, no one is left out when it can
be up and really good, either. While I celebrate my Angela's
birthday
this coming Thursday, I will pray and worry because my friend is
undergoing ovarian cancer surgery. Just last Monday when I was so
tickled about getting through a busy shift, grocery shopping, and
filling up my car tank - and - still having time for some sleep
in-between, my buddy underwent colon cancer surgery (he's doing very
well, thank you!). And to see many of my dear friends die lately has
been so very sad... yet a co-worker and his wife who've struggled for
years to have a baby, have found out they're finally going to be
parents! I can only bow my head and thank the good Lord that I am
gaining practice as witness to all of this. God never gives us more
than we can handle, right? (I must repeat that to myself daily ...
over, and over, and over again.)
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 and ends Monday, the 31st. 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 have a great issue for you today. There are many recipes included
that I would love to try and I feel you will, too.
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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Life
is full of beauty. Notice it. Notice the bumble bee, the small
child, and the smiling faces. Smell the rain, and feel the wind. Live
your life to the fullest potential, and fight for your dreams.
~ Ashley Smith
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if you have a submission for the Food For Thought section of
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Across The Miles
~Shared by Treva, NC
As I remember my dear friend,
What you have meant to me.
I know that I've been truly blessed,
In ways you cannot see.
I look forward to each day as,
You reach across the miles.
The friendship shared throughout the day,
Does linger all the while.
From different worlds we two may be,
And yet we're much the same.
Our love for God creates a bond,
As we praise His holy name.
Thank you for the friendship you give,
To all that need a friend.
For encouragement and support,
And the shoulder you lend.
Face to face we will meet someday,
And as I take your hand,
I'll still be giving thanks to God,
That beside you I do stand.
~Southbreeze
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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THE TRICK TO MOIST CRISPY FISH
Slather fish fillets with a mixture of mayonnaise and mustard. For
2 pounds of fish, use 3 tbs of mayonnaise and 2 tsp mustard. Under the
broiler this glaze will caramelize the surface of the fish, creating a
crisp crust, while insulating the flesh against high heat to keep it
moist.
I tried this on Tilapia the other night. Yum!
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "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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A Desert Love Story
~Shared by
Elizabeth P., Tupelo, OK
Once upon a time there was once a very handsome male camel with two
huge camel humps.
He fell in love and married a beautiful female camel who had one
perfect camel hump.
As time progressed, they became the proud parents of a wonderful baby
camel who had no humps.
They contemplated long and hard on what to call their beautiful little
boy.
Naturally, they decided on 'Humphrey'.
Oh stop groaning, it's a nice story.
DISPLAY OF TRUE MALE
SENSITIVITY
~Shared by Luanne,
FL
The room was full of pregnant women with their partners. The class was
in full swing. The instructor was teaching the women how to breathe
properly; and was telling the men how to give the necessary assurance
and support to their partners at this stage of the pregnancy.
She said "Ladies, remember that exercise is good for you. Walking is
especially beneficial. It strengthens the pelvic muscles and will
make delivery that much easier. Just take several steps and stay
on a soft surface like grass or a path."
She looked at the men in the room, "and Gentlemen, remember, you're in
this together -- It wouldn't hurt you to go walking with her."
The room suddenly got very quiet as the men absorbed this information.
Then a man at the back of the room slowly raised his hand.
"Yes", said the Instructor.
"I was just wondering if it would be all right if she carries a golf
bag while we walk?"
---- This kind of sensitivity just can't be taught.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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I copied this
recipe some time ago
(8/16/09), and made it today. I only made half of it, as 3 lbs. of beef
is a little much for me. For a family, it would work great. Must admit
I added mushrooms about an hour before serving and thickened the broth
a little. This is a "keeper" for ease and for flavor.
~Luanne, FL
BUTTER BEEF
~Shared by Treva, NC
"Easy, melt in your mouth onion-buttery beef from your slow cooker!
Serve over cooked egg noodles."
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
Place the beef and butter into a slow cooker. Sprinkle the onion soup
mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.
Stir once or twice.
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:
APPLES ‘N CREAM
DESSERT SQUARES
~Shared by Pat,
Reno, NV (aka:
Patty Cakes)
I just made this dessert and I have to tell you that I am sorry that I
have waited so many years to try it. This recipe comes from a
Pillsbury Bake-Off book dated 1974.
1 pkg. Pillsbury Yellow Cake Mix
1/2 cup coconut (I did not use the coconut)
1/2 cup butter or margarine, softened
21-oz can (2-1/3 cups) prepared apple fruit filling
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg
(This recipe performs satisfactorily only with Pillsbury cake mix.)
Preheat oven to 350 degrees . Combine first 3 ingredients; blend
until crumbly. Press into bottom of ungreased 13 x 9-inch pan and
1/2-inch up sides. Spread fruit filling over base. Mix
sugar and cinnamon; sprinkle over filling. Blend sour cream and
egg; spoon evenly over filling. Bake 25 to 35 minutes or until
edges are light brown. Serve warm or cold. Refrigerate any
leftovers. 12 to 15 squares.
This is so good!
PORCUPINE MEATBALLS
~Shared by Luanne,
FL
Great on a cold winter night with mashed potatoes and your favorite
side.
1½ lbs. ground beef (lean chuck)
½ cup uncooked regular rice
2/3 cup milk 1 medium onion, chopped finely
1 teaspoon salt
1/2 teaspoon pepper
1 10½ oz. can condensed tomato soup
3/4 cup water
Combine beef, rice, milk, onion, salt and pepper. Drop rounded
tablespoonfuls of mixture into shallow baking pan, 13x9x2". Combine
soup and water. Pour over meat. Cover pan tightly with foil. Bake at
350F for 1 hour.
Makes 6 to 8 servings.
COCONUT PEACH BREAD
ABM (automatic bread machine)
~Shared by Doe,
Oliver, B.C., Canada
3c flour
1/3 c unsweetened shredded coconut
3/4 c canned peaches, drained
1/2 tsp cinnamon
1 1/2 tsp salt
2 tbsp marg
Drops of almond extract-2-3
2/3 c coconut milk or water
1/3 c peach syrup
1 1/2 tsp yeast
Tip- When adding canned fruit or veggies to a recipe, drain them in a
sieve to make them as dry as possible before putting into a bread pan.
Otherwise your dough will be too soft.
HERBED CHICKEN IN
PASTRY
~Shared by Jim H.,
Calgary, Alberta,
Canada
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
1 egg
1 tablespoon water Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl
with a fork or whisk.
Season the chicken with the black pepper, if desired. Heat the butter
in a 10-inch skillet over medium-high heat. Add the chicken and cook
for 10 minutes or until it's well browned on both sides. Remove the
chicken to a plate. Cover the plate and refrigerate for 15 minutes or
up to 24 hours.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 14-inch square. Cut into 4 (7-inch) squares.
Spread about 2 tablespoons cheese spread in the center of each pastry
square. Top each with 1 tablespoon parsley and 1 chicken
breast. Brush the edges of the pastry squares with the egg
mixture. Fold the corners of the pastry squares to the center
over the chicken and press to seal. Place the filled pastries
seam-side down onto a baking sheet. Brush the pastries with the
egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Let
the pastries cool on the baking sheet for 10 minutes.
Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil
and Italian dressing. For dessert serve coffee ice cream with
butterscotch sauce and whipped cream.
Source: Puffpastry.com
RICH SWEDISH CREAM
DOUGH FOR CINNAMON
ROLLS
~Shared by Marilyn,
Canton, OH
This is a good cinnamon roll recipe. This recipe makes tender and
delicious cinnamon rolls but you do have to put the dough in the fridge
overnight before rolling out to put other ingredients on, forming and
baking. It is well worth the wait.
1 envelope active dry yeast
1/4 cup warm (115 degree) water
1 cup heavy cream
1/4 cup evaporated milk
3 egg yolks, slightly beaten
3 1/3 cups flour
1/4 cup sugar
1 tsp. salt
1/2 cup cold butter (first amount)
butter at room temperature (second amount)
Dissolve yeast in warm water. In small bowl, mix the dissolved yeast,
cream, evaporated milk and egg yolks; set aside.
In large bowl stir together flour, sugar and salt. Cut in 1/2 cup cold
butter with pastry blender till mixture resembles coarse crumbs. Stir
yeast mixture into flour mixture just to moisten.
Spread dough with light film of butter at room temperature. To prevent
drying, cover bowl with plastic and refrigerate overnight or up to four
days.
For cinnamon rolls: Combine ground nuts, sugar and cinnamon to taste.
Roll dough out into a 24 x 20" rectangle. Brush with melted butter or
just softened butter, and sprinkle with nut mixture. Starting at long
side, roll up as for jelly roll, pinching to seal seam. Cut roll into
bun-sized pieces and place cut side up on greased cookie sheet. Brush
with egg white and sprinkle with 2 Tbsp. sugar. Let rise until double
(about 50 minutes). Bake in preheated 350 degree oven for 25 minutes,
or until golden. If desired, decorate with glaze and cherries or walnut
halves.
Note: As an alternate 1 1/4 cups evaporated milk and 2 whole eggs can
be used rather than the heavy cream/evaporated milk and egg yolk
amounts in this recipe. For myself, I have always used the original
recipe.
CHILI'S CHICKEN
CRISPERS COPYCAT RECIPE
~Shared by Treva, NC
Honey Mustard Dressing:
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons
Dijon mustard
pinch paprika
pinch salt
Batter:
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 & 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour
1. Make honey mustard sauce by combining ingredients in a small bowl.
Cover and chill until needed.
2. Heat shortening or oil in fryer to 350 degrees F.
3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium
bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup
self-rising flour. Let batter sit for 5 minutes.
4. When you are ready to fry the chicken, coat each piece with dry
flour (1/2 cup in a medium bowl), then dunk the chicken into the
batter. Let a little batter drip off the chicken and lower it into the
hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or 4
tenderloins at a time. Drain fried chicken strips on a rack or paper
towels for a minute or so, and serve with the honey mustard dressing on
the side for dipping.
Serves 4 as an appetizer or 2 as an entree.
Source: The Secret
Recipe Forum
SOPA DE ALBONDIGAS
(Meatball Soup)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 10-1/2-ounce cans condensed beef broth
1 6-ounce can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice
Instructions
In large saucepan cook onion and garlic in hot oil till onion is tender
but not brown. Stir in water, broth, and tomato paste. Bring to
boiling; add potatoes and carrots. Simmer for 5 minutes. Meanwhile
combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground
beef and uncooked rice; mix well. Form mixture into 1-inch meatballs.
Add, a few at a time, to the simmering soup. Return soup to boiling;
reduce heat and simmer about 30 minutes or till meatballs and
vegetables are done.
Yield: 8 to 10 servings.
MACARONI AND CHEESE
(with Butternut Squash or Cauliflower)
~Shared by Linda
H., Rosharon, TX
Serves 4
I leave a box of store-bought macaroni and cheese out on the counter
and the kids naturally assume….
1 1/2 cups elbow macaroni
Nonstick cooking spray
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1/2 cup nonfat (skim) milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper
Bring a large pot of salted water to a boil, add the macaroni and cook
according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, coat a large saucepan with cooking spray
and heat over medium heat. Add the oil, then the flour, and cook,
stirring constantly, until the mixture resembles a thick paste but has
not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture
begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar,
cream cheese and seasonings and stir until the cheese is melted and the
sauce is smooth. Stir in the macaroni and serve warm.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
SMOKED BOUDIN BURGER
~Shared by Johnny,
LA
Ingredients:
Large Hamburger buns
3-4 links of smoked boudin
Flour
salad items like lettuce, tomato, onion, cheese
condiments like ketchup, mustard, mayo, Tabasco, whatever
Directions:
Extract smoked boudin from the casing and form in to a large patty.
Roll patty in flour and fry until golden brown.
Toast inside of buns lightly just before patties are done frying.
Place fried boudin patty on bun and add lettuce, tomato, mayo, onions,
whatever you like on your burger.
Enjoy with home cut fries and a tall glass of sweet iced tea.
GIANT WON TONS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 (14 ounce) packages small won ton wrappers
1 1/2 pounds ground beef
1 (8 ounce) can water chestnuts, drained and minced
1 medium onion, finely chopped
2 stalks celery, chopped
salt and pepper to taste
2 dashes Worcestershire sauce
1/4 cup vegetable oil
In a large frying pan, brown the beef in 2 tablespoons vegetable oil
over medium heat. Mix in water chestnuts, onion, celery, and
Worcestershire sauce until combined; there is no need to cook the
vegetables. Season to taste with salt and pepper.
Place one tablespoon of the beef mixture into the center of each wonton
wrapper. Fold the sides of the wrapper over the filling, and then roll
the wrapper up around the filling egg roll style.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees
F (190 degrees C). Deep fry rolls until their wrappers are golden
brown; fry in batches to maintain an even temperature. Once cooked,
place the rolls on paper towels to drain. Serve warm.
HONAKER STYLE CLAM
FRITTERS
~Shared by Jim D.,
WA
Bonacker is the name given to natives of the East Hampton, Long Island.
Craig Claiborne, longtime food editor of the New York Times, lived near
Round Swamp Farm in East Hampton and was a great fan. He tirelessly
sought out authentic American cooking and in 1976 called this recipe
“Americana, pure and simple”.
INGREDIENTS
1 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 eggs
1 tablespoon lemon juice
1/3 cup clam juice (reserved from clams)
1/4 cup milk
1 tablespoon melted butter
Pinch cayenne
2 tablespoon fresh parsley, finely chopped
4 dozen cherrystone clams, shucked, drained, and coarsely chopped
Salt and freshly ground black pepper
vegetable oil
DIRECTIONS
Sift together flour, baking soda, and baking powder in a mixing bowl.
Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne,
whisking until batter is smooth. Add parsley and clams, then season
with salt and pepper. Mix well.
Add vegetable oil to a heavy skillet, to a depth of 1/8-in. and heat
over medium heat. When the oil is hot but not smoking, spoon about 2
tablespoon of clam batter for each fritter into the hot oil. (Work in
batches and avoid crowding the pan.) Fry until golden on one side, then
turn fritters and continue frying about 2 minutes more. Drain on paper
towels. Season to taste with salt and pepper.
Source: Saveur Magazine
PINEAPPLE CRUMB
SQUARE
~Shared by Mary S.,
Nashville, TN
1 1/2 cups graham cracker crumbs
3 tbs. sugar
6 tbs. melted butter/margarine
2 pkgs. vanilla pudding
2 1/2 cups water
1 8 oz. can pineapple
1 cup pineapple syrup from can
Combine crumbs, sugar and butter. Press 2/3 of mixture into 9x9" pan.
Bake 5 minutes at 375°. Allow to cool. In a saucepan combine, pudding
mix, water and pineapple juice. Cook over medium heat, stirring until
at full boil. Add pineapple and let cool 5 minutes, stirring once or
twice. Pour over crumbs in pan and sprinkle the remaining crumbs over
top. Refrigerate until firm, well set and cool. Serve with cool whip.
Source: Mom's Menu
EASY PASTA CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
1 pound pasta
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
8 ounces fresh mushrooms, sliced
1 1/4 cups Italian-style stewed tomatoes
1 cup shredded mozzarella cheese
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large skillet, brown the beef until no longer pink; drain off
grease. Add spaghetti sauce, mushrooms, and tomatoes to beef and simmer
for 10 minutes or until warmed through.
4. In a 9x13 inch baking dish, pour in beef and tomato mixture and add
pasta; mix well. Sprinkle the cheese evenly over the top.
5. Bake in preheated oven for 20 minutes or until the cheese starts to
bubble; serve immediately.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
ANDIES CANDIES
COOKIES
~Shared by Marilyn,
Canton, OH
3/4 cup butter
1 1/2 cup brown sugar
2 Tbsp. water
2 eggs
2 cups chocolate chips
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andes candies
In sauce pan over low heat, melt butter; add sugar and water. Then add
chocolate chips. Stir until partially melted, remove from heat; stir,
then let cool for 5 minutes. Add eggs and dry ingredients; mix with a
mixer on low speed until blended. Chill 1 hour. Make into little
balls and bake on an ungreased cookie sheet at 350 degrees for 10-13
minutes. While still hot, put Andies candy mint on each cookie, let it
get soft then swirl mint with spoon. Cool on baking rack.
Makes approx. 10 dozen.
CHICKEN WITH
CHIPOTLE CHEESE SAUCE
~Shared by Treva, NC
Prep Time: 15 min.
Cook Time: 25 min.
2 tablespoons olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 large onions, coarsely chopped (about 2 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/2 teaspoon ground chipotle chile pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh cilantro leaves
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high
heat. Add the chicken and cook for 10 minutes or until well
browned on both sides. Remove the chicken from the skillet.
2. Heat the remaining oil in the skillet over medium heat. Add
the onions and cook until tender-crisp, stirring occasionally.
3. Stir the soup, milk, chile pepper and tomatoes in the skillet and
heat to a boil. Return the chicken to the skillet. Reduce
the heat to low. Cook for 5 minutes or until the chicken is
cooked through. Sprinkle with the cilantro, if desired.
Makes: 6 servings.
NOTE Chipotle chile peppers are smoked, dried red jalapenos. If you
can't find ground chipotle chile pepper, substitute regular chili
powder or 1/4 teaspoon of cayenne pepper.
Source: Campbell's Kitchen
LATIN LACE
FLORENTINES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
3/4 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoon (1 1/4 sticks) unsalted butter, melted
1/4 cup half-and-half or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped
Shopping note:
For the best chocolate flavor, look for bittersweet chocolate with a
minimum of 60 percent cocoa solids.
Cooking Directions:
Preheat the oven to 350ºF with oven rack in the middle. Line baking
sheet with a silicone baking mat or heavy-duty aluminum foil buttered
generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili
powder, baking soda and salt. Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to
combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3
inches apart, six cookies per sheet. Bake one sheet at a time until the
cookies are flat and browned around the edges, 7 to 9 minutes. Cool
cookies on the sheet several minutes, until firm enough to transfer to
a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over
a pan of simmering water. Using a very small tipped pastry bag or the
tines of a fork, drizzle the chocolate in a zigzag pattern over the
tops of the cookies.
Source: Wisconsin Milk Marketing Board
CARAMEL APPLE BARS
GINGERBREAD CARAMEL
CORN
~Shared by Linda
H., Rosharon, TX
15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda
Place popcorn into 2 13x9" pans. Mix together salt, butter, brown
sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large
saucepan. Heat over medium heat until mixture comes to a boil, stirring
frequently. Boil for 5 minutes. Remove pan from heat and mix in baking
soda.
Mixture will foam up - this is why you need a large pan!
Pour this foamy mixture over popped corn in the prepared pans and mix
thoroughly.
Bake both pans at 250 degrees for one hour, stirring every 15 minutes,
until corn is glazed and crisp.
Cool completely, then store in airtight containers.
YIELD: 30 1/2 cup servings
GRILLED RIB-EYE
STEAKS
~Shared by Johnny,
LA
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or 1/2 cup for 6 steaks)
Sprinkle generous amounts of the three salt-mixes on the steaks. Use
each in amounts to suit individual tastes. Pour some kitchen bouquet
over the steaks, each side, and rub salt and liquid well into the meat.
Wrap in foil together until ready to grill.
Grill steaks until of desired doneness, basting with the butter or
margarine as needed. Remove from grill when ready to wrap back in the
foil to take to table. The juices which come from the steaks are very
good to pour over the steaks from the foil.
SEAFOOD ANGEL HAIR
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
12 oz. uncooked angel hair pasta
1/2 lb. uncooked medium shrimp, peeled and deveined
2 garlic cloves minced
2 T. olive oil
2 1/2 lb. fresh tomatoes (about 8 medium) chopped
1/4 C. chicken broth
1 t. sugar
1 t. chicken bouillon granules
1/2 t. salt
1/8 t. pepper
1 (8 oz) pkg. imitation crab meat chopped
Cook pasta according to package directions. Meanwhile in a large
nonstick skillet, saute shrimp and garlic in oil for 5 minutes or until
shrimp turn pink. Remove and keep warm.
In the same skillet combine the tomatoes, broth, sugar, bouillon, salt
and pepper. Bring to a boil. Reduce heat, simmer uncovered
for 15 minutes. Stir in crab and reserved shrimp; heat
through. Drain pasta; serve with seafood mixture.
SPINACH CAESAR SALAD
~Shared by Jim D.,
WA
6 cups baby spinach, washed and patted dry
1 clove garlic
Two thirds cup freshly grated Parmesan cheese
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
One quarter cup olive oil
One half tsp. fresh ground pepper
Salt and pepper to taste
Croutons
Rub the garlic clove along the inside of a wooden bowl and discard
clove. Place spinach in bowl and sprinkle with cheese. Mix together
mustard, vinegar, oil and salt and pepper in a salad cruet and shake
well. Pour over spinach just before serving and toss. Sprinkle with
croutons and serve.
MARVELOUS MUNCHIES
~Shared by Marilyn,
Canton, OH
3 oz. can potato sticks
12 oz. can mixed nuts
3 cups corn chex cereal
5 oz. package sesame sticks
5 oz. package sunflower seeds
6 Tbsp. butter
1 Tbsp. Worcestershire sauce
1/4 cup grated Parmesan cheese
Mix first 5 ingredients. Melt butter in large, add Worcestershire sauce
and Parmesan cheese; mix well. Then add dry mix and toss until
everything is well coated with the butter mixture Spread on ungreased
baking sheet and bake in preheated 350 oven for 15 minutes. Stir once
or twice. Watch carefully, as it burns easily. Drain on paper towels.
then cool. Can be made ahead and stored in airtight container.
MAPLE-HONEY BARBECUE
RIBS
~Shared by Treva, NC
3 pounds spareribs
1 can (10 1/2 ounces) beef broth
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce (low sodium)
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
Place spareribs on a broiler rack and broil for 15 minutes. Drain fat
off. Cut ribs into serving size pieces. Combine remaining ingredients
in the slow cooker; stir well. Add ribs; cover and cook on LOW for 8 to
10 hours.
Serves 4.
APRICOT GLAZED
CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 Cup apricot preserves
1/3 Cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts, (not thawed)
Mix the first 3 ingredients together. Place chicken in crock pot and
cover with apricot mixture. Cook on LOW 5 to 6 hours.
This recipe yields 6 servings.
LASAGNA-STYLE
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Love lasagna? Here's a version that's only 15 minutes away from the
oven!
Makes: 6 servings
1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high
heat 5 to 7 minutes, stirring occasionally, until no longer pink;
drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.
In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until
mixed. Drop by heaping tablespoonfuls onto sausage mixture.
In small bowl, stir Bisquick mix, milk and 1 egg with fork until
blended. Pour over cheese and sausage mixtures.
Spray sheet of foil large enough to cover baking dish with cooking
spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28
minutes or until light golden brown. Sprinkle with mozzarella cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted.
To Freeze and Bake: Spray sheet of foil large enough to cover baking
dish with cooking spray. Place sprayed side down on unbaked casserole;
seal tightly. Freeze up to 2 months. Bake covered at 400ºF for 1 hour
to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella
cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to 33 to 38
minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20
minutes.
Freeze the unbaked casserole in a disposable foil pan, or line your
baking dish with foil. Use the foil to lift the frozen casserole from
the dish, then wrap tightly and freeze. Pop the frozen casserole back
into the original dish to bake.
Serve With
Toss together a simple salad of mixed greens, sliced plum (Roma)
tomatoes and your favorite dressing.
Special Touch
Add a label with the baking instructions and give this lasagna
casserole as a gift.
Source: Betty Crocker
COUNTRY BUMPKIN
SQUEEZE SAUCE
~Shared by Johnny,
LA
This is a recipe I got from someone's family picnic - I asked for it
knowing I was never going to get it and low and behold it had already
been written down for me. It is the perfect "squeeze on" sauce I have
ever had.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
2 pounds brown sugar
1 5-oz. bottle of each of A-1 Steak Sauce, Worcestershire, and Heinz 57
steak sauce
1 14-oz. bottle ketchup
1 18 oz. bottle BBQ sauce (I think I used Bull's Eye Original)
4 tablespoons garlic salt
4 tablespoons onion salt
1/2 gallon apple cider vinegar
A bottle of Texas Pete
Preparation:
Mix all and heat to melt brown sugar. Add 1/2 bottle of Texas Pete to
start then add more to taste.
BANANA OATMEAL BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat
until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add
dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes;
remove from oven and cover for 5 minutes.
PORK TACOS
~Shared by Jim D.,
WA
Active Time: 3 Hours
Total Time: 3 Hours
8 servings
Pork tacos with feta, avocado, cilantro and a tomatillo salsa.
INGREDIENTS
2 pounds boneless pork chops
6-8 corn tortillas
1 can of chipotle peppers in adobo sauce (take out seeds)
fresh cilantro
2 cans of tomatillos (drained)
4 cloves of fresh garlic
1/4 cup of lime juice
1 cup of feta cheese
2 fresh avocados
small red onion
salt (to taste)
pepper (to taste)
1 tbs cumin
sour cream
DIRECTIONS
Preheat oven to 350 degrees.
In a blender or food processor put tomatillos, chipotle peppers,
cilantro, garlic, onion, salt, pepper,lime juice and cumin. Blend until
combined.
Take pork chops and put into a baking dish. Pour the mixture from
blender onto the pork chops. Cover dish with aluminum foil and put into
preheated oven for about 3 hours. The longer the better.
Take out of the oven and let sit for about 15 minutes. Take pork out of
pan and slice for tacos. Put juices from pan into a small bowl and use
as salsa for your tacos.
Chop the cilantro, dice red onion, slice avocados and put onto a
serving plate. Put cheese in a separate dish.
Heat a skillet with a little olive oil and cook corn tortillas for a
few minutes on each side. Put onto a paper towel when done cooking.
Create your taco however you like and viola! Your ready to eat.
Source: Cooking.com
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HEART-HEALTHY APPLE
COFFEE CAKE
~Shared by Treva, NC
This was really easy to make and tasted wonderful!!!
Makes: 10 servings
Prep: 25 minutes/ Bake: 30 minutes/ Cool: 10 minutes
Nonstick cooking spray
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 &1/2 cups peeled, cored, and finely chopped apple (2
large), such as Jonathan or Granny Smith
1/4 cup frozen or refrigerated egg product, thawed
3/4 cup sugar *
1/4 cup chopped walnuts or pecans
1/4 cup applesauce
1 tablespoon all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon margarine
1/4 cup chopped walnuts or pecans
1/4 cup packed brown sugar
1. Lightly coat a 9-inch round baking pan with cooking spray; set
aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup
whole wheat flour, baking soda, the 1 teaspoon cinnamon, and salt; set
aside.
2. In a large mixing bowl toss together the chopped apple and egg
product. Stir in the 3/4 cup sugar, the 1/4 cup nuts, and applesauce.
Add flour mixture and stir just until combined. Pour batter into
prepared pan. For topping, stir together the brown sugar, the remaining
all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine
until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping
over batter in pan.
3. Bake in 350 degree F oven for 30 to 35 minutes or until a toothpick
inserted near the center comes out clean. Cool in pan for 10 minutes.
Remove from pan and serve warm. Makes 10 servings.
Make-Ahead Tips: Cool coffee cake completely. Wrap in foil and place in
airtight freezer container or plastic freezer bag. Seal, label, and
freeze up to 1 month. Thaw at room temperature for 2 hours. Or, reheat
by placing frozen, wrapped coffee cake in 300 degree F oven for 30
minutes.
* Sugar substitute may be used instead of sugar.
Nutrition Facts
Servings Per Recipe 10 servings Calories 203, Total Fat (g) 5,
Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 207, Carbohydrate
(g) 37, Fiber (g) 2, Protein (g) 4, Percent Daily Values are based on a
2,000 calorie diet
CHICKEN SUPREME
CASSEROLE
~Shared by Maggie,
TX
4 servings
Prep: 30 minutes
Bake: 40 minutes
Cook: 10 minutes
Ingredients
6 cups water
1 1/3 cups dried bow tie or rotini pasta (6 ounces)
1 16-ounce package frozen pepper stir-fry vegetables
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of
chicken soup
1 1/4 cups fat-free milk
3 tablespoons light mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
1 cup cubed cooked chicken breast (6 ounces)*
1/4 cup sliced green onions
Directions
Preheat oven to 350°F. In a large saucepan, bring the water to boiling.
Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring
occasionally. Stir in frozen vegetables. Return to boiling; reduce
heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is
tender but still firm (al dente); drain. Rinse with cold water; drain
again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper
seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to
a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15
minutes more or until mixture is heated through and bubbly. Let stand
for 10 minutes before serving. Sprinkle individual servings with green
onions.
*Since using a packaged, cooked chicken product will increase the
sodium, it is best to cook your own chicken breasts to use in this
recipe. You may grill, roast, or poach the chicken.
Nutrition facts per serving:
Calories 359
Total Fat (g)7
Saturated Fat (g)1
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)1
Cholesterol (mg)40
Sodium (mg)441
Carbohydrate (g)51
Total Sugar (g)10
Fiber (g)3
Protein (g)22
Vitamin C (DV%)69
Calcium (DV%)13
Iron (DV%)14
(DV%) Percent Daily Values are base on a 2,000 calorie diet
Source: My
Heart Healthy Online
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WINTER FLOWER BUD RICE
~Shared by Doe,
Oliver, B.C., Canada
When fresh cauliflower & broccoli are at their seasonal peak, try
this savory, vegetable studded rice as an accompaniment to your
favorite veal & poultry entrees.
2 c cauliflower florets
2 c broccoli florets
1 lg onion, finely chopped
3 garlic, pressed
1 c short grain white rice
1/2 c dry white wine
3-3 1/4 c fat free reduced sodium chicken broth
2/3 c parmesan or Romano cheese
Pepper
In 3-4 qt pan, bring 2 quarts water t a boil. Add cauliflower &
cook for 3 mins, add broccoli & continue to cook til both veggies
are barely tender when pierced, about 2 more mins. Drain, immerse in
ice water til cool, & drain again. Melt butter in a wide non-stick
frypan over med heat. Add onion & garlic. Cook, stirring often,
until onion begins to brown, about 5 mins. Add rice & cook,
stirring often until rice begins to look opaque, about 3 mins. Stir in
wine & 3c of the broth, cook, stirring til mix comes to a boil.
Reduce heat so mix boils gently, continue to cook, uncovered, stirring
occasionally, for 10 more mins. Stir cauliflower & broccoli into
rice mix. Continue to cook til rice is tender to bite & almost all
broth has been absorbed, 8-10 more mins. Add more broth if rice becomes
too dry. Stir in 1/3 c of the cheese, season to taste with salt &
pepper. To serve, spoon rice mixture into a warm serving bowl &
sprinkle with remaining 1/3 c cheese.
Exchanges per serving
1 1/2 starch 0 fruit 0 milk 1/4 other
carbs/sugar 2 veggies 1/2 high fat meat/ protein 1/2
fat 240 calories-24% calories from fat 6g total fat 3g sat
fat 12mg chol 264 mg sodium 36g carbs 3g
fiber 10g protein 172mg calcium 2mg iron
GARDEN-FRESH BURGERS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3/4 cup dry bread crumbs, divided
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 3 cups warm cooked brown rice
- 1 medium carrot, peeled and grated
- 1/3 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 3 tablespoons light soy sauce
- 2 eggs
DIRECTIONS
Preheat the broiler. Coat a rimmed baking sheet with nonstick cooking
spray. Place 1/2 cup bread crumbs in a shallow dish; set aside.
In a large nonstick skillet, heat the oil over medium-high heat. Saute
the onion, garlic, and thyme for 4 to 5 minutes, or until the onion is
tender; transfer to a large bowl.
Add the remaining ingredients except the reserved bread crumbs; mix
well.
Form the mixture into six 1/2-inch-thick patties and coat with the
reserved 1/2 cup bread crumbs. Place on the baking sheet and broil for
6 to 7 minutes per side, or until golden and heated through.
Nutritional Information Per Serving (1 patty): Calories: 251, Fat: 7 g,
Cholesterol: 76 mg, Sodium: 538 mg, Carbohydrate: 38 g, Dietary Fiber:
3 g, Sugars: 5 g, Protein: 9 g
Diabetic Exchanges: 2 Starch, 1 Vegetable, 1-1/2 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GREEN BEANS WITH
POPPY SEED DRESSING
Yield: 4 servings
INGREDIENTS
- 1 teaspoon poppy seeds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon white-wine or rice-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound green beans, stem ends trimmed
DIRECTIONS
To prepare dressing: Heat a small dry skillet over medium-low heat. Add
poppy seeds and toast, stirring, until fragrant, about 1 minute.
Transfer to a small bowl (or jar) and let cool. Add oil, vinegar,
mustard, honey, shallot, salt and pepper; whisk (or shake) until
blended.
To prepare beans: Cook beans in a large pot of boiling water
until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large
skillet over medium heat. Add beans and toss to coat.
Nutritional Information Per Serving (3/4 cup each): Calories: 113, Fat:
8 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 4 g,
Sodium: 104 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
BEET MASHED POTATOES
Yield: 8 servings
INGREDIENTS
- 6 medium potatoes (about 2 pounds), peeled and cut into chunks
- 1 can (15 ounces) beets, undrained
- 1/4 cup (1/2 stick) butter, softened
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
DIRECTIONS
Place the potatoes in a soup pot and add just enough water to cover
them. Add the beets and their liquid and bring to a boil over high
heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until
the potatoes are fork-tender; drain and place in a large bowl.
Add the remaining ingredients to the potatoes, and beat with an
electric mixer on medium speed until well blended. Serve immediately.
Nutritional Information Per Serving (1/2 cup): Calories: 138, Fat: 6 g,
Cholesterol: 15 mg, Sodium: 281 mg, Carbohydrate: 20 g, Dietary Fiber:
2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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OVEN-FRIED CHICKEN
~Shared by Luanne,
FL
A friend said this was a W.W. recipe and it is for two.
Ingredients
Vegetable oil spray
1 cup high fiber breakfast cereal
3 tablespoon low sodium chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon canola oil ( you choose )
2 egg whites, slightly beaten
8 oz or 250g skinless chicken breast
Directions
1. Preheat over to 180C (350F). Coat a cookie sheet with vegetable oil
spray.
2. In a food processor, combine cereal, both types of bouillon, chili
powder and pepper. Process until it is fine ‘meal’. Alternatively,
crush the cereal with a rolling pin or other means. Be sure it is
exceptionally fine. Place in a small, flat container.
3. In another small, flat container, whisk together the oil and egg
whites.
4. Cut chicken into strips and dip into egg-oil mixture. Then dredge in
cereal meal, coating each strip well.
5. Place each strip on the cookie sheet and coat tops of strips with
vegetable oil spray.
6. Bake for 30 minutes
TEX-MEX MIGAS
~Shared by Maggie,
TX
I love Migas and hardly ever met a Migas recipe I didn't love (except
for ones from Spain calling for stale bread instead of FRESH corn
tortillas).
Serves 2
4 eggs
2 tablespoons salsa
1 tablespoon olive oil
1 small onion (about 1/3 cup), diced
1 jalapeño, seeded and minced
2 FRESH corn tortillas, cut or torn into 1/2-inch pieces (I slice them
into strips)
1/2 cup grated cheese (Cheddar or Monterrey Jack)
Salt and pepper, to taste
Any or all for garnish: salsa, pico de gallo, cheese, sour cream,
avocado, cilantro, scallions
Any or all for serving: corn or flour tortillas, beans
In a small bowl, whisk together the eggs and salsa. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and
jalapeño and cook until onion is soft and translucent. Add tortillas
and cook, stirring frequently, another minute or two until soft.
Reduce heat to low and add eggs. Scramble until eggs are almost set,
then fold in cheese and remove from heat.
Garnish and serve immediately.
Source: Adapted from www.thekitchn.com
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BUFFALO CHICKEN DIP
My friend serves a dip almost identical to this only she uses canned
chicken (2, 12.5-ounces each, drained) and only 1/2 cup Franks RedHot
sauce. It turns out pretty well her way, too! (I also like to
substitute Bleu cheese dressing for Ranch.)
Ingredients
1 1/2 lbs chicken breasts, cut into small chunks
3/4 cup Franks RedHot sauce (more or less to your own preference)
2 (8-ounce) packages cream cheese
1 1/2 cups Ranch dressing
1 cup cheddar cheese, shredded
Celery sticks and/or Tostitos Scoops for dipping
Directions
Cook chicken with hot sauce in medium size saute pan. Mix together
cream cheese and Ranch dressing in a medium bowl, adding a dash of hot
sauce if desired. Add cheese and dressing mixture to cooked chicken,
and reduce heat to low. Simmer, until creamy and well blended. Pour
into casserole dish (I use deep-dish glass pie plate), and sprinkle
with cheddar cheese. Cook at 350 until cheese is bubbly, approximately
25 minutes. Best served warm, with celery sticks and/or Tostitos Scoops.
OYSTER FILLING FOR
PATTY SHELLS
3/4 stick butter
1 bunch spring onions, minced
3 Tbs. minced parsley
2 cloves garlic, put through press
5 Tbs. flour
1 pint oysters, drained on paper towel and cut in half
Saute onions in butter; add garlic, stir in flour till smooth. Add
oysters (will get thinner as they cook, but a little water may be added
if too thick). Season with salt and pepper. This fills 3 dozen small
shells.
Source: High Hampton Hospitality, Best of the Best from North Carolina
- Select Recipes from North Carolina's Favorite Cookbooks
BUTTERY BASIL
PARMESAN PUFFS
With such a distinct and appealing texture, these Buttery Basil
Parmesan Puffs are a great addition to any meal.
Following are some ideas to keep in mind when preparing this recipe:
Keep it Fresh: Using fresh herbs can add more flavor than dried ones.
Obtaining fresh basil can be as easy as picking it from your own
garden, or buying some from the grocery store or local farmers' market.
Picture Perfect: To get round, airy puffs, place some of the dough in a
plastic sandwich bag, seal it, and cut 1/4 inch off the bottom corner.
Then squeeze out about 1 tablespoon of dough per puff.
Offer a Spread: Make a delicious butter spread, such as a sun-dried
tomato butter, to complement the puffs. Combine 1 pound of butter, 1
cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of
fresh garlic in a mixing bowl. Mix together, then salt and pepper to
taste.
Plan Ahead: To prepare now and bake later, unbaked puffs can be
refrigerated for up to six hours before baking, or frozen on cookie
sheets and baked directly from the freezer. Allow an extra five minutes
baking time for frozen puffs.
Ingredients:
3/4 cup water
6 tablespoons (3/4 stick) unsalted butter, cut in cubes
3/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups basil leaves, gently packed
4 large eggs
1 cup freshly grated Parmesan
Directions:
Finely chop basil leaves and set aside. Preheat the oven to 400
degrees. Bring water, butter and salt to a rolling boil in a
medium-sized saucepan. When butter has melted, add flour, all at once,
and whisk vigorously over medium heat until mixture forms a smooth
thick dough that pulls away from sides of the pan. Transfer dough to
the mixing bowl of a heavy-duty electric mixer.
Using the paddle attachment, beat mixture on medium until slightly
cool. Add basil and mix until incorporated and dough is bright green.
Add eggs, one at a time, to mixture and beat until smooth. Continue to
mix for one minute. Add cheese and process until incorporated.
Line two cookie sheets with parchment paper. Drop dough in tablespoon
sized balls on cookie sheets, allowing about 1 inch of space between
each. Bake for 25 to 30 minutes or until lightly browned and crisp.
Serve while still warm. (Dough may be piped onto cookie sheet using a
piping bag and plain tip, #8 or #9.)
Prep time: 20 minutes - Bake time: 30 minutes
Serving Size: Makes: 24
Source: The Herbfarm Cookbook
ACADIAN RIGATONI
Three ingredients form the foundation of this Acadian dish - onion,
celery, and green bell pepper. It's delectable!
Serves: 4
Prep. time: 10 minutes
Cooking time: 28 minutes
- 1 tablespoon cooking oil
- 1 pound hot Italian sausage, or andouille, casings removed, sausage
cut into 1-inch pieces
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 large green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound rigatoni
In a large frying pan, heat the oil over moderate heat. Add the sausage
and cook, stirring, for 3 minutes. Stir in the onion, celery, green
pepper, and garlic. Cover the pan and cook over moderately low heat,
stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper. Cover and simmer for 15
minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just
done, about 14 minutes. Drain and toss the pasta with the sauce.
Source: Food and Wine - Quick from Scratch
HAM AND CHEESE BRAID
1 pkg. active dry yeast
1 1/4 cups warm milk (100 to 110 F)
1 Tbs. sugar
1 Tbs. vegetable oil
1 1/2 tsp. salt
1 egg
3 to 3 1/2 cups all-purpose flour
1 1/2 cups ham, coarsely chopped
1 1/2 cups shredded sharp cheddar cheese
1/2 cup walnuts, chopped (optional)
1 egg white, beaten with 1 Tbs. water
Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add
sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in
enough of remaining flour to form a soft dough. Knead for 6 to 8
minutes. Rinse and dry the bowl, then oil the surface of the dough and
place in the bowl. Cover with a clean, dry dish towel, and let rise in
a warm place free from drafts for about one hour, or until doubled in
volume.
Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out
dough 10" x 18". Spread filling lengthwise in the center third of the
dough; press filling together slightly. Using a sharp knife, cut each
outer third of the dough (the part not covered by filling) into 5 to 7
diagonal strips, cutting from the edge of the dough to about 1" from
the edge of the filling. Brush the strips lightly with water.
Fold the dough strips over the filling, alternating left and right,
being careful not to stretch the dough. Tuck in the ends of the last
strips to seal. Carefully transfer loaf to a lightly greased nonstick
9" x 13" cake pan. Cover and let rise in a warm, draft-free place for
30 minutes, or until doubled in size. Brush the surface of the dough
with the egg white wash.
Bake at 400 in a preheated oven for 30 minutes, or until the top is
golden brown and the temperature of the filling is about 160.
Source: "Breaking Bread with Father Dominic" by Father Dominic
Garramone
CHICKEN AND WILD
RICE CASSEROLE
3 lbs. chicken breasts
1/2 cup water
1/2 cup cooking sherry
3/4 tsp. salt
1/4 tsp. curry powder
1 small onion, sliced
1/4 cup diced celery
1/2 lb. fresh mushrooms
1/4 cup butter
1 (6 oz.) pkg. Uncle Ben's wild and long grain rice with seasonings
1/2 cup sour cream
1/2 can condensed cream of mushroom soup
Place chicken in deep pot. Add water, sherry, salt, curry, onion and
celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour or
till chicken is tender. Remove from heat; strain broth and reserve.
Refrigerate chicken and broth. When chicken cools, remove meat from
skin and bones and cut into bite-sized pieces. Saute mushrooms in
butter until brown. Measure chicken broth with water, if necessary, to
equal amount on package for cooking firm rice. Cook and then combine
rice with chicken and mushrooms. Blend sour cream and soup, then toss
together with chicken. Pour into a 2-quart casserole and bake at 350
degrees for 1/2 hour.
Serves 5 to 6.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
OLIVE GARDEN BROWNIE
BANANA FUNTASTICO
1 package Brownie mix
1 env. Whipped Topping mix
1/2 C. Milk
1 pkg. instant banana/chocolate/strawberry pudding
1 C. Milk
As Needed:
bananas
Chocolate Topping
Pineapple Topping
Maraschino Cherries
Chopped Nuts
Whipped Cream
Banana Mousse
Prepare brownie mix according to package directions. Beat whipped
topping mix and add 1/2 C. milk at high speed with an electric mixer
for 5 minutes. Transfer topping to a separate bowl and reserve. Do not
wash mixer bowl. Add your choice of pudding mix to bowl and 1 cup of
milk. Mix on low speed for 2 minutes. Fold in whipped topping into
pudding, by hand or on very low speed until well mixed. Chill while
assembling banana splits. Place a brownie in the bottom of a large
bowl. Spread brownie with pineapple topping. Split a banana in half
lengthwise and place it next to the brownie on either side. Place
desired amount of banana mousse on top of the brownie. Top with whipped
cream, chocolate topping, nuts and a cherry
Source: CopyCats, Clones'n Brand Names by Jacqueline Austin
SPINACH AU GRATIN
This rich side dish makes a great compliment to grilled steak.
Serves 4
1 Tablespoon Butter
1 Tablespoon Flour
1 cup Half and half
10 ounce Spinach, chopped, frozen, defrosted and drained
1 cup Swiss cheese, grated
Melt the butter in a saucepan. Whisk in the flour and cook for 5
minutes, stirring frequently. Stir in the half and half. Simmer for 15
minutes. Stir in the spinach. Place in a small casserole dish. Top with
the cheese and place under the broiler until lightly browned. Serve
immediately.
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A
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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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