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A
to Z
Recipes
January
26,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
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publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. It has
been wet and chilly here these past few days. You'll get no complaints
from me, but I do wish people knew how to drive in the rain. We've
been really busy at work because folks don't slow down, use common
sense, or drive defensively. And most of them vote... Yikes!
A very Happy Birthday goes out
to my daughter, Angela. You
make me very proud, honey. You are a hard worker, great sis to Trey,
and a
wonderful daughter! I hope your special day tomorrow is one of many,
many more birthdays!
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.
In today's issue you will find lots to make you think, laugh, and cook.
I hope you will consider being an active part of this by sharing a
recipe or two. It's made us the recipe collector's favorite all these
years!
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Treva, NC
There are two ways of spreading light: to be the candle or the mirror
that reflects it.
~Edith Wharton
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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~Shared by Mary H., Montreal, Canada
A Sinner's Prayer
Lost and adrift in a sea of despair,
I search all around me but no one is there.
No-one can hear my cry of pain,
Still I hide my tears under cover of rain.
So many times I've reached out for someone,
But no one is ever there.
I try to be strong but I can't for long,
And now I don't even care.
I've heard it said You are kind, Oh God,
Full of mercy and grace.
Have pity on me Oh God,
As I try to seek Your face.
Have mercy on me, Oh God,
And wipe away all my sin.
Hear my prayer and cleanse me Oh God,
Cleanse me deeply from within.
Breathe in me new life Oh God,
As I kneel before Your throne,
Have mercy on me Oh God,
And show me the way to come home.
Amen.
~Linda F Weeber,
Canada
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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SALAD TIDBITS
~Shared by Marilyn,
Canton, OH
If you are serving a big group and don't have time to make a fresh
salad, here's how to make a tossed salad the day before and keep it
FRESH:
Make the salad a day before and then place the salad into buckets with
lids or big bowl and completely cover the salad with water. Store
in the fridge. Drain well before serving. Salad will be fresh and
crisp the next day.
Ingredient ideas: lettuce, cucumbers, radishes, cabbage, green onions,
celery, broccoli, cauliflower, green or red peppers, carrots, red
cabbage.
Note: ONLY add tomatoes just before serving!
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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The Federal Drudge
Administration
is planning to issue a Guideline for Gourmets that advises you to:
A. List your ten favorite foods.
B. List your five favorite beverages.
C. List all green vegetables that look like marsh grass, fur balls, or
little trees.
D. List water.
E. Avoid A & B; eat only C; drink only D.
Laws Under Which We
All Live
~Shared by Barb C.,
Chula Vista, CA
1. Law of Mechanical Repair - After your hands become coated with
grease, your nose will begin to itch & you'll have to pee.
2. Law of Gravity - Any tool, nut, bolt, screw, when dropped, will roll
to the least accessible corner.
3. Law of Probability - The probability of being watched is directly
proportional to the stupidity of your act.
4. Law of Random Numbers - If you dial a wrong number, you never get a
busy signal & someone always answers.
5. Law of the Alibi - If you tell the boss you were late for work
because you had a flat tire, the very next morning you will have a flat
tire.
6. Variation Law - If you change lines (or traffic lanes), the one you
were in will always move faster than the one you are in now (works
every time).
7. Law of the Bath - When the body is fully immersed in water, the
telephone rings.
8. Law of Close Encounters - The probability of meeting someone you
know increases dramatically when you are with someone you don't want to
be seen with.
9. Law of the Result - When you try to prove to someone that a machine
won't work, it will.
10. Law of Biomechanics - The severity of the itch is inversely
proportional to the reach.
11. Law of the Theater & Hockey Arena - At any event, the people
whose seats are furthest from the aisle, always arrive last. They are
the ones who will leave their seats several times to go for food, beer,
or the toilet & who leave early before the end of the performance
or the game is over. The folks in the aisle seats come early, never
move once, have long gangly legs or big bellies & stay to the
bitter end of the performance. The aisle people also are very surly
folk.
12. The Coffee Law - As soon as you sit down to a cup of hot coffee,
your boss will ask you to do something which will last until the coffee
is cold.
13. Murphy's Law of Lockers - If there are only 2 people in a locker
room, they will have adjacent lockers.
14. Law of Physical Surfaces - The chances of an open-faced jelly
sandwich landing face down on a floor, are directly correlated to the
newness & cost of the carpet or rug.
15. Law of Logical Argument - Anything is possible if you don't know
what you are talking about.
16. Brown's Law of Physical Appearance - If the clothes fit, they're
ugly.
17. Oliver's Law of Public Speaking - A closed mouth gathers no feet.
18. Wilson's Law of Commercial Marketing Strategy - As soon as you find
a product that you really like, they will stop making it.
19. Doctors' Law - If you don't feel well, make an appointment to go to
the doctor, by the time you get there you'll feel better.. But don't
make an appointment, and you'll stay sick.
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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Submitted
by: Maggie, TX
Reviewed by:
Pat (aka Patty
Cake) and Phil, Reno, NV
Published:
January 16,
2011 Newsletter
This
recipe was
submitted by our dear Mags...Thank You!!!
We
had this last
night for dinner and it was delicious and we will have it again and
again.
The
only thing we
might add would be sliced green onions.
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
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:
PESCADO A LA NARANJA
~Shared by Vicki,
Sarasota, FL
Chef Jose Duran, Casa Guadalajara, Olde Towne, San Diego
Pescado a la Naranja:
1 clove garlic, chopped
1/4 cup lime juice
1 oz Maggi seasoning
Salt to taste
2 (8-oz) sea bass or cod fillets
1/4 stick butter
1/2 cup orange juice
1/3 cup stuffed green olives, sliced 1/4 inch thick
2 tsp fresh cilantro, finely chopped
Cilantro-Lime Coleslaw:
2 Tbs fresh lime juice
1 clove garlic, minced
2 Tbs fresh cilantro, finely chopped
Salt, to taste
1/2 tsp black pepper
Dash Worcestershire sauce
4 Tbs olive oil
2 cups red or mixed cabbage, chopped
PREPARATION INSTRUCTIONS
Pescado a la Naranja:
Combine garlic, lime juice, Maggi seasoning and salt in a nonreactive
bowl. Add fish and marinate 20 minutes. Grill fish 2 1/2 to 3 minutes
per side. Use fork to peek inside to see if flesh is opaque. In a
skillet, melt butter and add orange juice and olives. Cook sauce until
it thickens and turns a slight caramel color. Add chopped cilantro to
sauce. Place fish on a plate and top with sauce. Serve with
Cilantro-Lime Coleslaw.
Cilantro-Lime Coleslaw:
Place all ingredients, except cabbage, in bowl and whisk together
thoroughly. Add cabbage and toss to coat.
The following content courtesy of Ron James, "Perfect Pairing"
columnist. Copley News Service. (Used with permission)
HELPFUL HINTS, VARIATIONS OR OTHER ADVICE
Maggi (MAH-jee) is commonly used in Latin America, Africa, Asia, and
Europe. It was invented in Switzerland in the 1880s and was adopted by
the French. It looks like soy sauce and contains hydrolyzed soy, but
the taste is very different.
Be careful, a little goes a long way. This dish serves very will with
black beans.
SUGGESTED WINE PAIRING
* 2004 Luna Vineyards Pinot Grigio
* A crisp Sauvignon Blanc
* A non-tannic red like a Pinot Noir
* A light Merlot
(Wine recommendation by Ron James)
STICKY TOFFEE PUDDING
~Shared by Luanne,
FL
"This version is rich with dates. A pudding cake with caramel sauce
served over the top."
Ingredients:
1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs
1 1/8 cups self-rising flour 3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cups boiling water to cover
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine the dates and baking soda. Pour enough
boiling water over the dates to just cover them.
3. Cream 1/4 cup plus 1 tablespoon of the butter with the white sugar
until light. Beat in the eggs and mix well to combine.
4. Add the flour and date mixture (including water) to the egg mixture
and fold to combine. Pour the batter into one 8 inch round baking pan.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let
cool, slice and serve with warm caramel sauce.
6. To Make Caramel Sauce: In a small saucepan combine the brown sugar,
evaporated milk, vanilla and 1/4 cup plus 1 tablespoon butter. Cook
over medium heat and bring to boil. Turn heat down and simmer for 5
minutes, stirring occasionally. Use immediately.
ALABAMA-STYLE SHRIMP
BAKE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
1 cup butter
3/4 cups lemon juice
3/4 cups Worcestershire sauce
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon rosemary leaves
1/8 teaspoons red pepper flakes
1 tablespoon red hot pepper sauce (eg. Tabasco)
3 cloves garlic
2 1/2 pounds shrimp
2 each lemons
1 medium onion
3 each rosemary sprigs
Directions
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices,
and onion slices in an ungreased 13x9x2-inch baking dish.
Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink,
basting occasionally with pan juices.
Garnish with fresh rosemary sprigs, if desired.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
"MAGIC" CHICKEN
NOODLE SOUP
~Shared by Jim H.,
Calgary, Alberta,
Canada
My Mom taught me how to make from scratch chicken noodle soup and I
added to it until it was my own. When I was in college, I would make it
for my friends and roommates when they were sick or even just feeling
blue. That's how it earned the nickname Magic Penicillin Soup. I'm not
sure it's all that, but I sure like it.
40 min
20 min prep
SERVES 6 -8
8 cups water
chicken bouillon (Follow the directions on the package for how much to
use for 8 cups of water.)
3-4 carrots (or 1 package pre-cut carrots)
3-4 celery ribs
2-3 cups chicken (I usually just use whatever's leftover from a roasted
chicken.)
1 diced onion (Medium in size)
1 lb wide egg noodles
1/4 tablespoon oregano (just a pinch or two)
1/4 tablespoon pepper
1/4 tablespoon garlic powder
1. Put water in a tall pot and heat to a boil. Add the chicken bullion,
onions, oregano, garlic powder, and pepper.
2. Dice onions and set aside.
3. Slice carrots and add to the boiling water. (I dice them about a
quarter inch to a half inch thick, but you can dice them thin if you
want more in your soup.).
4. Slice celery (it depends on how chunky you like your soup).
5. Cut chicken into bite size pieces.
6. Allow carrots to boil for about 5 minutes before adding the celery,
chicken, and about half the package of wide egg noodles and allow to
boil until the noodles are tender.
7. Now it's ready to serve. I love serving it with some buttered dinner
rolls on the side. Remember, you can adjust the seasoning and amount of
veggies to your taste. (I certainly never take the time to measure.).
I made this recipe just recently and it was quick, easy and very tasty!
I used leftover chicken and angel hair pasta broken into small pieces
~Jim
Source: Recipezaar
SHRIMP AND OKRA GUMBO
~Shared by Mary S.,
Nashville, TN
4-cups okra, freshly cut or frozen
1/2-cup oil
3/4-cup flour
3/4-cup oil
1-cup chopped onion
3/4-up chopped bell pepper
1/4-cup copped celery
4 quarts water
salt and pepper to taste
2-lbs fresh peeled shrimp
1/2-cup chopped green onions, tops and bottoms
Smother okra in oil for about 20 minutes on medium heat, stirring
constantly not to burn In a large pot, make a roux by browning the
flour and oil until they reach a peanut butter color. Add onion, bell
pepper, and celery and sauté until they wilt. Add okra and water and
season with salt and pepper. Cook on medium heat for an hour. Add
shrimp and green onion tops. Cook for 20 minutes at medium boil. Serve
over rice.
Source: Mom's Menu
CHEESY MASHED POTATO
POTS
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 servings
2 lbs red skinned or Yukon gold potatoes, peeled if desired & chpd
1/2 tsp salt
Dash blk pepper
Milk-optional
1/2 c whipping cream
1/3 c shredded American or cheddar
Black pepper-optional
Preheat 350. In covered lg pot, cook potatoes in enough boiling water
to cover for 15-20 mins til tender. Drain. Mash with a potato masher or
beat with elec mixer on low speed. Season with salt & dash of
pepper. If needed add a sm amount of milk for desired consistency.
Grease four- 10 to 12 oz individual casseroles or custard cups or a 1-
11/2 quart casserole. Spoon potato mix into prepared casserole(s). In a
chilled medium bowl, beat whipping cream with chilled beaters of elec
mixer on med speed til soft peaks form, fold in cheese. Spoon cheese
mix over potatoes. Place casserole(s) on a baking sheet. Bake,
uncovered about 20 mins or til lightly browned & heated through, if
desired sprinkle with additional black pepper.
JUDITH'S BUTTER
BRICKLE BREAD
~Shared by Larry
J., Spring Hill, TN
Ingredients:
1 box yellow cake mix
1 small box instant vanilla pudding
4 large eggs
3/4 cup water
1/2 cup oil
1/2 teaspoon butter flavoring (or vanilla)
1 cup almond brickle chips (alternate: toffee chips)
1 cup pecans, toasted at 350 degrees for 5 minutes
Procedure:
Preheat oven to 350 degrees. Combine cake mix and next five
ingredients; beat at medium speed for 5 minutes. Stir in chips. Spray
two medium loaf pans with cooking spray and sprinkle toasted pecans in
pans. Pour batter evenly over pecans. Bake at 350 degrees for 55
minutes or until toothpick comes out clean. Cool on wire rack for 10
minutes.
Source: www.tennesseehomeandfarm.com
NATCHITOCHES MEAT PIE
~Shared by Johnny,
LA
Filling
2 T. flour
1 T. Shortening
1/2 lb. ground beef
1 1/2lb.ground pork
2 large onions, chopped
3 T. chopped fresh parsley
Make a roux of shortening and flour, add other ingredients and salt and
red pepper to taste. cook thoroughly and let cool before putting in
dough. You may want to add: bell pepper, celery and garlic to meat
before cooking as a variation.
Pastry:
4 cups flour
2 eggs
1/2 cup melted shortening milk
2 teasp.baking powder
Sift flour and baking powder, add shortening, the eggs, add enough milk
to make a dough. Roll very thin. Use a saucer to cut
circles of dough same size as saucer. Fill half full with
meat mixture. Fold dough over,dampen edges with water and crimp with
fork. Fry in deep fat until golden brown. Yield 18 pies.
(Note) Some people like to reverse the proportions of the meat Do not
use oil as the pasty will fall apart. Some people prefer to bake them,
but mo better fried.
Better known as Hot-ta-meat pie ... Enjoy!
STRAWBERRY TARTS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
12 (4 inch) prepared tart shells, baked
2/3 cup white sugar
2 1/2 tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries
To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple
juice. Cook over a medium heat, stirring constantly until smooth and
thick. Allow to cool for 10 minutes.
Spread a small quantity of the glaze over the bottoms of the shells.
Arrange washed and hulled fresh berries over the glaze, slicing if
necessary to fit into the tarts. Spoon remaining glaze carefully over
the berries, covering them well. Chill for 2 to 4 hours. Serve
garnished with whipped cream if desired.
ZESTY PORCUPINE
MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 20 Minutes
Cook Time: 20 Minutes R
Ready In: 40 Minutes
Servings: 5
"Condensed tomato soup and beaten egg are combined with ground beef,
rice, chopped onion, parsley, and seasonings. The mixture is formed
into meatballs, and simmered in a covered skillet with additional soup
and Worcestershire sauce for 20 to 30 minutes."
Ingredients:
1 egg
2 (10.75 ounce) cans condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce
Directions:
1. Lightly beat egg with a fork, then add a heaping tablespoon of the
soup and mix lightly. Mix in rice, onion, parsley, onion salt and
pepper. Stir in the ground beef and mix well with hands. From mixture
into 1 1/2 inch round meatballs.
2. Coat a large skillet over medium heat with cooking spray. Cook
meatballs and brown on all sides.
3. Combine remaining soup with Worcestershire (you can increase or
decrease Worcestershire to your liking), stir until smooth, then spoon
over meatballs. Cover with lid and simmer for 20 to 30 minutes,
stirring every few minutes.
Source: AllRecipes.com
MOIST CHOCOLATE
CUPCAKES
~Shared by Treva, NC
Cook Time: 30 minutes; Total Time: 30 minutes
1 & 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup canola oil
1 cup brewed coffee, cooled slightly
2 teaspoons vanilla extract
2 teaspoons white vinegar
Grease a muffin pan or line with cupcake papers. Heat oven to 350°.
Combine all ingredients in a mixing bowl and beat on medium speed of an
electric mixer until smooth and well blended. Fill the prepared cupcake
cups about half full. Bake for 25 to 30 minutes, or until a cake tester
or wooden pick comes out clean when inserted into the center of a
cupcake.
Makes 12 to 15 cupcakes.
BANANA OAT BREAKFAST
COOKIES
~Shared by Marilyn,
Canton, OH
These soft and chewy breakfast cookies are a real treat (and a
favorite!). Peanut butter and banana combine with oats and dried
cranberries to create a breakfast cookie that actually fills you up!
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter (unsalted and unsweetened) or
regular chunky peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat two cookie sheets with
cooking spray; set aside. In a large bowl, stir together banana, peanut
butter, honey, and vanilla. In a small bowl, combine oats, flour, milk
powder, cinnamon, and baking soda. Stir the oat mixture into the banana
mixture until combined., then stir in dried cranberries. Using a
1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking
sheets. With a thin metal or small plastic spatula dipped in water,
flatten and spread each mound of dough to a 2 3/4-inch round, about
1/2-inch thick. (Once baked, each cookie will be about 3-1/2 to 4
inches in diameter.) Bake, one sheet at a time, for 14 to 16 minutes or
until browned. Transfer to wire racks to cool completely. Store in an
airtight container or resealable plastic bag for up to 3 days or freeze
for up to 2 months; thaw before serving.
Servings Per Recipe: 12 breakfast cookies
GEORGIA PEACH BREAD
~Shared by Linda
H., Rosharon, TX
3 C fresh peaches, sliced
6 tbsp. Sugar
2 C flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 C sugar
1/2 C shortening
2 eggs
1 C pecans, finely chopped
1 tsp. vanilla
Place peaches and 6 tbsp. sugar in blender or food processor container.
Process until pureed. Mixture should yield about 2-1/4 cups.
Combine flour, baking powder, soda, salt, and cinnamon; set
aside. Combine 1-1/2 cups sugar and shortening. Cream well. Add
eggs and mix well. Add peach puree and dry ingredients; mix until
dry ingredients are moistened.
Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch
loaf pans. Bake at 350F or until done. Cool for 10 minutes in
pan. Turn out on rack and let cool completely.
Source: Good Neighbour Recipes from Recipe du Jour
KEY LIME PIE
~Shared by Jim D.,
WA
1 9-inch graham cracker piecrust
1 14-oz. can sweetened condensed milk
4 egg yolks
One half cup key lime juice
Whipped topping for garnish
Key lime slices
Place condensed milk, egg yolks and lime juice in a bowl and whisk
together until mixture starts to thicken. Pour into piecrust and bake
for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top
with whipped cream if desired and key lime slices and serve.
The Skinny: Use fat free condensed milk, your favorite egg substitute
and fat free whipped topping.
LARRY'S DIRTY-LAYA
~Shared by Johnny,
LA
This is a protein-rich dish that combines dirty rice and jambalaya.
1 lb. cubed jambalaya pork (Boston butt pork roast)
1 large onion, chopped
1 tsp. Tony Chachere's Creole Seasoning
1 lb. smoked sausage, sliced (hot or mild)
1 lb. ground beef
1 lb. boneless, skinless chicken thighs or breasts
1 lb. boudin sausage
5 cups water
1 (8-oz.) box Zatarain's jambalaya mix
1 (8-oz.) box Zatarain's dirty rice mix
1. Combine cubed pork, chopped onions and 1 teaspoon of Tony's in a
black iron pot. Sauté over medium heat for about 15 minutes.
2. Add smoked sausage and ground beef. Sauté for 10 minutes more.
3. Add chicken and sauté for 5 minutes.
4. Remove casing from boudin sausage. Stir the boudin into the mixture.
Add 5 cups of water and stir.
5. Allow grease to rise to the surface, then using a spoon, skim as
much of the grease off as possible.
6. Bring to a boil. Add jambalaya mix and dirty rice mix. Return to a
boil and stir often, allowing some of the water to evaporate.
7. Reduce heat, stir, cover and simmer over low heat for 20 minutes.
8. Remove from heat, and let stand for 5 minutes before serving.
Serves 10-12 Cajuns
LEMON GIN SLUSH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
7 cups water
2 pints lemon gin
1 cup cold tea
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
1/2 cup white sugar
2 liters lemon-lime flavored carbonated beverage
In a mixing bowl, combine water, gin, tea, frozen lemonade, frozen
orange juice, and sugar. Mix well and store in the freezer (covered)
until ready to use.
To serve: in a tall glass combine frozen mixture to taste with
lemon-lime flavored carbonated beverage.
APPLE CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 1/4 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 c. sugar
1/2 c. shortening
2 eggs
6 tbsp. buttermilk
3 c. unpeeled apples, cut in big chunks
BROILED ICING:
6 tbsp. butter
2/3 c. brown sugar
1/4 c. cream or evaporated milk
1 c. coconut
Cream together sugar and shortening. Add eggs, mixing, then add other
dry ingredients, sifted together. Alternate them with milk (sour milk
may be used). Finally stir in apples. Bake at 350 degrees for 45
minutes in a greased 9"x13" pan. (Dough is thin in pan.)
ICING: While cake bakes, mix together ingredients; heat from warm oven
helps to blend them. Spread on baked warm cake. Broil, watching
carefully.
BBQ QUESADILLAS
~Shared by Treva, NC
1 pound Bob Evans Zesty Hot Sausage
1/2 cup Bob Evans Wildfire BBQ sauce
1/2 cup thinly sliced red onion
4 10" flour tortillas
1 cup (4 oz.) shredded Monterey Jack Cheese
Sour cream
Salsa
In skillet over medium heat crumble and cook sausage and onions until
brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top
each with 1/4 cup cheese. Divide sausage mixture between the two.
Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat
large skillet over medium heat. Add a small amount of oil to coat
bottom of skillet. Cook one quesadilla at a time until golden grown on
each side, about 2-3 minutes per side. Cut into wedges and serve with
sour cream and salsa.
Makes 6 servings
Source: From a Bob Evans cookbook
SHRIMP STUFFED CELERY
~Shared by Marilyn,
Canton, OH
4 1/4 oz. can tiny or broken shrimp, rinsed and drained
1/4 cup salad dressing or mayonnaise (I used mayonnaise)
1/4 cup well drained crushed pineapple
1 to 2 finely chopped green onions or scallions or chives
1 tsp. lemon juice
Dash hot pepper sauce
1 Tbsp. chopped nuts
Dash salt
6 to 7 stalks celery cut into 3 inch pieces
In small bowl, mix all ingredients together except celery; mix well.
Spoon about 2 tsp. mixture into each celery piece. If desired, garnish
with paprika or additional sliced onion or chopped chives. Tip: To make
ahead, prepare, cover and refrigerate up to 4 hours before serving.
Makes 24 to 28 pieces.
HEARTY PIZZA LOAF
~Shared by Linda
H., Rosharon, TX
A quick bread filled with all the things you love about pizza.
Grated Parmesan cheese
1 cup milk
¼ cup olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil
leaves
1/4 teaspoon crushed red pepper, if desired
1 egg
2 ¼ cups Gold Medal(r) all-purpose flour
3/4 cup shredded mozzarella cheese (3 ounces)
1/3 cup chopped pepperoni
1/4 cup sliced ripe olives
2 tablespoons grated Parmesan cheese
3 teaspoons baking powder
Heat oven to 350ºF. Generously grease loaf pan, 8 1/2x4 1/2x2 ½ or
9x5x3 inches; coat with Parmesan cheese. Mix milk, oil, basil,
red pepper and egg in large bowl. Stir in remaining ingredients. Spread
in pan. Sprinkle with additional grated Parmesan cheese if desired.
Bake 45 to 50 minutes or until toothpick inserted in center comes out
clean.
Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from
pan and place top side up on wire rack. Cool completely before slicing.
Store tightly wrapped in refrigerator up to 2 days.
CORN BREAD WITH
CHIVES
~Shared by Jim D.,
WA
Active Time: 10 Minutes
Total Time: 30 Minutes
Makes 8 servings
INGREDIENTS
1 cup coarsely ground cornmeal
1 cup all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons chopped fresh chives
1/4 cup vegetable oil
1 cup buttermilk
2 egg whites, lightly beaten
DIRECTIONS
Preheat the oven to 400 degrees F. Lightly grease an 8-inch square
baking dish.
In a medium-sized bowl, combine the dry ingredients. Stir in the
chopped chives.
Add the oil to the dry ingredients. With your fingers, work until the
oil is evenly mixed with the dry ingredients.
In a small bowl, combine the buttermilk and the egg whites, then pour
this mixture into the dry ingredients. Stir quickly to blend.
Spread the batter evenly in the prepared baking dish. Bake for 20
minutes, until the top is golden and a toothpick inserted in the center
comes out clean. Cool on a rack before serving.
Nutrition Information
Makes 8 servings - Facts Per Serving:
Calories: 205 Fat. Total: 8g Carbohydrates, Total: 29g
Cholesterol: 1mg Sodium: 593mg Protein: 5g
Fiber: 2g % Cal. from Fat: 35% Fat, Saturated: 0g
Source: Burt Wolf's Menu Cookbook
HOMEMADE ANDOUILLE
~Shared by Johnny,
LA
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes. Using a meat grinder
with four one quarter inch holes in the grinding plate, grind pork and
pork fat. If you do not have a grinding plate this size, I suggest hand
cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining
ingredients. Once well blended, stuff meat into casings in one foot
links, using the sausage attachment on your meat grinder. Tie both ends
of the sausage securely using a heavy gauge twine.
In your home style smoker, smoke andouille at 175-200°F for
approximately four to five hours using pecan or hickory wood. The
andouille may then be frozen.
Source: Chef John Folse
SPANISH BARS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 cups packed brown sugar
1/2 cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon distilled white vinegar
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch baking pan.
In a large bowl, cream shortening and sugar. Add eggs one at a time and
mix until light and fluffy. Sift together the flour, cinnamon, cloves,
ginger, and baking soda. Add dry ingredients to sugar mixture
alternately with the buttermilk and vinegar. Mix well with an electric
mixer for 2 to 3 minutes.
Pour the batter into the prepared pan and bake in preheated oven for 35
to 40 minutes or until cookie feels firm.
After cooling, cut cookie into 2 inch bars. Roll each bar in sugar and
store in covered tins. This one of my favorite Christmas cookie
recipes. Enjoy!!
GLAZED PORK CHOPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 C flour
1/2 t salt
1/8 t pepper
1/2 t dry mustard
4-6 pork chops
2 T margarine
2 T flour
2 T brown sugar
1-1/2 C apple juice
2 apples, peeled and sliced
1/3 C raisins
1/2 t cinnamon
Combine 1/4 C flour, salt, pepper and mustard and coat pork chops in
mixture; brown in margarine. Remove chops; stir 2 T flour and brown
sugar into drippings to make a thick paste. Gradually stir in apple
juice, cook and stir until thickened. Place chops in 13x9 pan.
Arrange apple slices and raisins over chops; cover with apple juice
mixture and sprinkle with cinnamon. Cover and bake at 350 for 1 hour.
SHRIMP BOW TIES
~Shared by Treva, NC
Looking for an easy weeknight meal that looks company fancy? Well,
check out this fresh-tasting and flavorful recipe for plump shrimp
served over bow tie pasta! Two quick-cooking ingredients that add up to
one amazing dish!
1 pound bow tie pasta
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
2 cups fresh baby spinach, washed
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 plum tomatoes, chopped
1/4 cup sun-dried tomatoes, thinly sliced
1 pound large cooked shrimp
Cook pasta according to package directions; drain, rinse with cold
water, and drain again. In a large serving bowl, combine remaining
ingredients; mix well. Add pasta and toss until well combined. Serve,
or cover and chill until ready to serve. Serves: 8
MAKE ME NUTS PIE
~Shared by Marilyn,
Canton, OH
Crust:
1 1/2 cups flour
1/2 tsp salt
1 stick butter, melted
1/4 cup milk
1 can mixed nuts
Mix ingredients, except nuts, together and press into pie plate. Top
with mixed nuts. Place in freezer.
Over low heat mix:
1/2 cup light colored or golden syrup
1 stick butter, soft
1 cup brown sugar
1 tsp vanilla
3 eggs, lightly beaten
Let stand 15 minutes to cool. Add eggs to cooled mix. Remove shell from
freezer and pour mix in. Bake 350 oven 40 minutes. Cool. Serve with
whipped cream.
SUPER SCONES
~Shared by Linda
H., Rosharon, TX
This mix is rather gooey, but the end result is a MUCH lighter scone.
1 Cup Sprite drink
4 Cups Self-rising flour
1 Cup Cream
1 Cup Dried fruit
Combine all the above ingredients and shape into 2 round patties.
Flatten dough into 2 1/2 inch circles . Place on greased cookie sheet
and bake at 425 degrees about 10-12 minutes or until golden brown.
Source: www.50plusfriends.com
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
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UNSTUFFED PEPPERS
~Shared by Treva, NC
Prep: 10 minutes; Cook: 25 minutes
Serves: 4
If you love the flavor of stuffed peppers, but don't want all the fuss,
try this easy skillet dish that features great taste and less
work...what could be better?
1 tablespoon vegetable oil
1/2 pound ground turkey
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon dried basil leaves, crushed
2 cups V8® 100% Vegetable Juice
1/2 cup uncooked regular long-grain white rice
2 medium green peppers, cut into 1-inch pieces (about 2 cups)
Heat the oil in a 10-inch skillet over medium heat. Add the turkey,
onion and basil and cook until the turkey is browned, stirring often to
separate the meat. Pour off any fat. Stir the juice and rice in the
skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10
minutes. Stir the peppers in the skillet. Cover and cook for 10 minutes
or until the rice is tender and most of the liquid is absorbed.
Dietary Exchange: 1 Starch, 2 Vegetable, 1 1/2 Medium Fat Meat, 1/2 Fat
Source: Campbell's Kitchen
TOMATO-BASIL SKEWERS
~Shared by Jim D.,
WA
Active Time: 10 Minutes
Total Time: 10 Minutes
16 pieces
INGREDIENTS
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil to drizzle
Coarse salt & freshly ground pepper to taste
DIRECTIONS
Thread mozzarella, basil and tomatoes on small skewers. Drizzle with
oil and sprinkle with salt and pepper.
Nutrition Information
16 pieces - Facts Per Serving:
Calories: 46 Fat. Total: 3g Carbohydrates, Total: 1g
Cholesterol: 8mg Sodium: 217mg Protein: 3g
Fiber: 0g % Cal. from Fat: 59% Fat, Saturated: 2g
Source: EatingWell Magazine
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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COD AU GRATIN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 pound mushrooms, chopped
- 1 medium onion, chopped
- 1/2 cup fresh chopped parsley
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 6 cod fillets (about 2 pounds total)
- 3/4 cup dry white wine
- 3/4 cup plain bread crumbs
- 2 tablespoons butter, melted
- 1 cup (4 ounces) shredded Swiss cheese
DIRECTIONS
Preheat the oven to 450 degrees F. Coat a 9" x 13" baking dish with
nonstick cooking spray.
In a medium bowl, combine the mushrooms, onion, parsley, 1/4 teaspoon
salt, and 1/4 teaspoon pepper; mix well.
Spoon into the baking dish. Place the cod fillets over the mushroom
mixture and pour the wine over them.
In a medium bowl, combine the remaining ingredients, including the
remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
Sprinkle over the fish and bake for 15 to 20 minutes, or until the fish
is golden and flakes easily with a fork. Serve immediately.
Nutritional Information Per Serving (1 fillet): Calories: 321, Fat: 11
g, Cholesterol: 94 mg, Sodium: 496 mg, Carbohydrate: 16 g, Dietary
Fiber: 2 g, Sugars: 3 g, Protein: 36 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
OLD-FASHIONED
BARBECUED SIRLOIN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon chili powder
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 small onion, minced
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 pounds boneless top sirloin steak, well trimmed
DIRECTIONS
Combine all marinade ingredients, then add the sirloin and marinate in
the refrigerator overnight. Prepare an outside grill with an oiled rack
set 6 inches above the heat source. On a gas grill, set the heat to
medium.
Grill the sirloin, turning once, according to the following guidelines:
15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for
well done. Carve into thin slices to serve.
Nutritional Information Per Serving (3-4 ounces): Calories: 227, Fat:
10 g, Cholesterol: 87 mg, Sodium: 77 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
PAN-SEARED FLOUNDER
ALMONDINE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup almonds, crushed or sliced
- 4 flounder filets, 6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup reduced fat (2%) milk
- 1 cup all-purpose flour
- Nonstick cooking spray
- 1 lemon, cut into wedges
DIRECTIONS
Preheat the oven to 350 degrees F. When the oven has heated, place the
almonds on a baking sheet and bake until they are lightly browned,
about 8 - 10 minutes. Remove from the oven and cool.
Season the flounder with salt and pepper. Dip the filet into the milk,
then dredge it through the flour.
Spray a pan with nonstick cooking spray and heat it over medium heat.
Place the filets in the pan. Lightly brown one side, then turn the
filets to brown the other side. When the filets are done, serve with a
lemon wedge and a garnish of the toasted almonds.
Nutritional Information Per Serving (1 filet): Calories: 227, Fat: 4 g,
Cholesterol: 124 mg, Sodium: 190 mg, Carbohydrate: 4 g, Dietary Fiber:
0 g, Sugars: 1 g, Protein: 43 g
Diabetic Exchanges: 6 Very Lean Meat
Source: Cooking
with the Diabetic Chef by Chris Smith and the ADA
Click
if you have a submission for the Diabetic Choices Recipe section of
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ARUGULA SALAD WITH WALNUT VINAIGRETTE
~Shared by Jim D.,
WA
Serves 2.
We prefer to toast nuts in a dry skillet over medium heat until
fragrant, which takes four or five minutes. Make sure to shake the pan
occasionally to turn the nuts. If you don’t have walnut oil, replace
the canola and walnut oils with 3 tablespoons extra-virgin olive oil.
Ingredients
Walnut Vinaigrette:
1 tablespoon lemon juice
1/8 teaspoon table salt
Pinch ground black pepper
2 tablespoons canola oil
1 tablespoon walnut oil
Salad:
4 cups arugula, washed and dried
1 1/2 tablespoons chopped walnuts, toasted
Instructions
1. Combine lemon juice, salt, and pepper in bowl with fork. Add oils,
then whisk or mix with fork until smooth, about 30 seconds. The
dressing will separate after 5 to 10 minutes, so use immediately or
cover and refrigerate; mix again before tossing with greens.
2. Place arugula and walnuts in large salad bowl. Drizzle with dressing
and toss until greens are evenly coated. Serve immediately.
Source: Cooks Illustrated
PARSLEY-HERB RICE
~Shared by Maggie,
TX
Start to Finish: 25 minutes
Ingredients
2/3 cup water
1/3 cup long grain or brown rice
1 teaspoon margarine or butter
1/8 teaspoon salt or 1/2 teaspoon instant chicken bouillon
granules
1/4 teaspoon dried basil, crushed
2 tablespoons snipped parsley
Directions
1. In a small saucepan combine the water, rice, margarine or butter,
basil, and salt or chicken bouillon granules. Bring to boiling; reduce
heat. Cover and simmer about 15 minutes for long grain rice (about 40
minutes for brown rice) or until rice is tender and liquid is absorbed.
Remove from heat. Let stand, covered, for 5 minutes. Stir the parsley
into the cooked rice just before serving.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 128,
Total Fat (g) 2,
Saturated Fat (g) 0,
Cholesterol (mg) 0,
Sodium (mg) 157,
Carbohydrate (g) 24,
Protein (g) 2
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
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EGGPLANT CASSEROLE
This is a great side dish. It is scaled down for smaller families. I
think doubling up and making two (freeze one for later) is good, too.
Adjust cooking time if the casserole is still cold.
Serves: 6
Ingredients
1/2 can of golden mushroom condensed soup
1/2 cup mayonnaise
1 egg, beaten
1 tablespoon onion, grated (I like more)
1 cup cheese, shredded
1 medium eggplant
3/4 cup crushed Ritz crackers, about 15
1 tablespoon butter
Instructions
1. Peel and dice eggplant, and cook in boiling, salted water for 10
minutes.
2. Mix soup, mayonnaise, egg, onion, and cheese with parboiled
eggplant. Place in a greased 1 1/2 quart casserole and cover with
crackers.
3. Bake for 25 minutes at 350 degrees F.
CHICKEN DIVAN
2 bunches fresh broccoli
4 cups sliced cooked chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
1 t. lemon juice
1 t. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs
1 T. melted butter
Steam broccoli until tender - drain. Arrange in a greased baking
dish. Place chicken evenly on top. Combine soups, mayo,
lemon juice and curry. Pour over chicken. Sprinkle with
cheese. Top with buttered crumbs - Bake 350 for 30 minutes.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
CHEESY WILD RICE
CASSEROLE
Makes: 6 to 8 servings
Prep: 20 minutes
Bake: 35 minutes
Ingredients
1 6-ounce package long grain and wild rice mix
1 4-ounce can sliced mushrooms, drained
2-1/2 cups water
1 10-ounce package frozen chopped spinach
3/4 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons prepared mustard
1/4 teaspoon ground nutmeg
1 8-ounce package cream cheese, cut into cubes
Directions
1. In a 2-quart casserole, combine rice mix and seasoning packet with
mushrooms. In a medium saucepan, combine water, spinach, onion, butter,
mustard, and nutmeg. Bring to boiling; remove from heat. Stir mixture;
pour over rice mixture. Stir in cream cheese.
2. Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture.
Cover; bake 15 to 20 minutes more or until rice is tender. Stir again.
Let stand 5 minutes before serving.Makes 6 to 8 servings.
Test Kitchen Tip: This rice dish tastes just as creamy when you make it
with reduced-fat cream cheese (Neufchatel). And the casserole can be
assembled ahead and refrigerated for up to 2 hours before baking. Add a
few extra minutes to the baking time to heat the casserole through.
Nutrition Facts
Servings Per Recipe 6 to 8 servings Calories 271, Total Fat (g) 16,
Saturated Fat (g) 10, Cholesterol (mg) 47, Sodium (mg) 692,
Carbohydrate (g) 26, Fiber (g) 3, Protein (g) 7, Starch (d.e.) 1,
Vegetables (d.e.) 2, Fat (d.e.) 3, Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens Magazine
STUFFED CREAM CHEESE
ROLL WITH OYSTERS
OR CLAMS
2 (8 oz.) pkgs. cream cheese
2 Tbs. mayonnaise
2 tsp. Worcestershire sauce
Dash hot pepper sauce
1 Tbs. grated onion
1/2 tsp. salt
Garlic salt
6-1/2 oz. smoked oysters or minced clams
Lots of fresh parsley, minced
Combine cheese, mayonnaise, and seasonings. Spread into a rectangle
1/2-inch thick on a large piece of foil spread on a baking sheet. Drain
clams well and mash slightly (same with oysters). Spread over cheese
rectangle. Chill thoroughly. Roll up jelly roll fashion. Refrigerate.
Cover generously with fresh minced parsley. Serve with crackers.
Serves 8-10.
Source: Taste Buds, Best of the Best from North Carolina - Select
Recipes from North Carolina's Favorite Cookbooks
BURGUNDY MEATBALLS
1 lb. ground beef (very lean)
1 Tbs. parsley flakes
1 cup dry grated bread crumbs
1 Tbs. instant minced onion
1 tsp. monosodium glutatmate
1 egg
1 tsp. salt Pepper, to taste
1 can cream of chicken soup or cream of mushroom soup
2/3 cup soup can Burgundy
Combine first 8 ingredients, blend well. Form into small balls. Brown
in electric skillet. Add Burgundy to soup gradually, pour sauce over
meatballs. Simmer, covered, for 30 minutes.
Source: Mountain Potpourri Best of the Best from North Carolina -
Select Recipes from North Carolina's Favorite Cookbooks
BUTTERSCOTCH OATMEAL
MUFFINS
1 1/2 cups old fashioned rolled oats
2 cups buttermilk
1 1/2 cups brown sugar, packed
1/2 cup butter, melted and cooled
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup butterscotch chips
Preheat oven to 350ºF. Grease muffin cups. In large bowl, combine the
oats, buttermilk and brown sugar; set aside. In separate bowl, combine
the eggs and butter; add to the oats and mix well. Sift together the
flour, baking powder, salt, and baking soda. Stir in the butterscotch
chips. Add the flour mixture to the oat mixture. Spoon batter into
muffin cups. Bake for 15 minutes. Batter can be kept, covered, in
fridge for up to 7 days. Makes 18 muffins.
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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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