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A
to Z
Recipes
January
30,
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. Well, it
looks like we're back into the 70's today. It's barely daylight and the
temperature is Spring-like with humidity in the 90's. I'd love some
more cool weather, please!
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 updated the trip 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 tomorrow, 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.
You'll find plenty in today's issue to please the palate as well as
something to make
you think and laugh. I'd say that's about the best kind of newsletter!
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"May
today there be peace within. May you trust that you are exactly
where you are meant to be. May you not forget the infinite
possibilities that are born of faith in yourself and others. May you
use the gifts that you have received, and pass on the love that has
been given to you. May you be content with yourself just the way you
are. Let this knowledge settle into your bones, and allow your soul the
freedom to sing, dance, praise and love. It is there for each and every
one of us."
Click
if you have a submission for the Food For Thought section of
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~Shared by Mary H., Montreal, Canada
A Prayer Of
Thanksgiving
by Max Coots
Let us give thanks...
For generous friends...with hearts as big as hubbards
and smiles as bright as their blossoms;
For feisty friends as tart as apples;
For continuous friends, who, like scallions and cucumbers, keep
reminding us we had them;
For crotchety friends, as sour as rhubarb and as indestructible;
For handsome friends, who are as gorgeous as eggplants and as elegant
as a row of corn -- and the others -- as plain as potatoes, and so good
for you.
For funny friends, who are as silly as Brussels sprouts and as amusing
as Jerusalem artichokes, and serious friends as complex as cauliflowers
and as intricate as onions;
For friends as unpretentious as cabbages, as subtle as summer squash,
as persistent as parsley, as delightful as dill, as endless as
zucchini, and who -- like parsnips -- can be counted on to see you
through the long winter;
For old friends, nodding like sunflowers in the evening-time, and young
friends coming on as fast as radishes;
For loving friends, who wind around as like tendrils, and hold us
despite our blights, wilts, and witherings;
And finally, for those friends now gone, like gardens past, that have
been harvested - but who fed us in their times that we might have life
thereafter;
For all these we give thanks.
Amen.
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Z Newsletters. Make sure to include your
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for posting. Thanks!
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TORTILLAS
(Look in the
Publisher's Choice
section for a great recipe using tortillas!)
There were 381 tortilla manufacturing establishments in the U.S. in
2007, 1/3 of them in Texas. (US Census Bureau, 2010)
According to the U.S. Census Bureau there were 337 tortilla
manufacturing establishments in the U.S. in 2004.
A tortilla is an unleavened flat bread or pancake made either of corn
or
wheat flour, water, vegetable shortening and a little salt. They are
the plate, envelope or folder surrounding an array of delicious
fillings.
The word “tortilla” comes from the Spanish word “torta” which means
“round cake.” According to Mayan legend, tortillas were invented by a
peasant for his hungry king in ancient times. Corn tortillas date back
around 10,000 years before Christ and were made of native corn with
dried kernel. When the Spanish brought wheat to the New World, flour
tortillas were created.
A tortilla, once thought of as an ethnic food, has moved into the
mainstream. Americans today are eating meatball tacos, corned beef on
tortillas, tuna melt wraps, to name a few. Tortillas are not just for
Mexican food anymore.
The wheat flour tortilla is the fastest growing product line not only
in the tortilla industry, but in the entire grain products industry. In
2000, the overall tortilla market in the United States was an estimated
$4 billion, representing a 57 percent growth rate over the past four
years.
Source: Wheat Foods Council
The typical Mexican family of four consumes more than 2 pounds of
tortillas each day.
Nachos - A Mexican and Southwestern U.S. inspired snack of crisp
tortilla chips topped with melted cheese (usually Cheddar), and
chilies. Frequently additional toppings are added: chopped onions,
olives, refried beans, salsa, sour cream, etc.
Source: FoodReference.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for are recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Five Ingredient Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Five
Ingredient Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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THE MEMORIAL STONE
~Shared by Charlie
J., Mobile, AL
Billy died.... His will provided $30,000 for this elaborate funeral.
As the last guests departed the affair, his wife, Joyce, turned to her
oldest and dearest friend, Jonelle.
"Well, I'm sure Billy would be pleased," she said.
"I'm sure you're right," replied Jonelle, who lowered her voice and
leaned in close.
"How much did this really cost?"
"All of it," said Joyce ... "Thirty thousand dollars."
"No!" Jonelle exclaimed. "I mean, it was very nice, but $30,000?"
Joyce answered, "The funeral was $6,500. I donated $500 to the church.
The whiskey, wine, food and snacks were another $500.. The rest went
for the Memorial Stone."
Jonelle quickly computed the total of $7,500 and said "$22,500 for a
Memorial Stone? My God, how big is it?"
Joyce answered, "Two and a half carats."
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BEEF ROAST OR BRISKET
~Shared by Mary S.,
Nashville, TN
1 med bottle Ketchup
1 can or bottle of any beer
1 envelope dried onion soup
Put roast in frying pan and brown on all sides. Place in crock pot with
other ingredients and cook all day on low.
SAUSAGE CROISSANTS
~Shared by Treva, NC
2 pounds sausage, cooked (any flavor desired - i.e. hot, mild, etc.)
2 cans crescent rolls
16 ounces cream cheese
Press the one can of the crescent rolls together at the seams in a
jellyroll pan. Mix cooked sausage with cream cheese and place on
crescent roll dough. Put second layer of crescent rolls pressed
together on top (this is easy if placed on wax paper and pressed
together at the seams and then flip it on top of the jellyroll pan).
Bake as crescent roll packaging directs. Cut into small wedges with a
pizza cutter.
CINNAMON PRETZELS
~Shared by Marilyn,
Canton, OH
Super easy, sugary, cinnamon, salty pretzels that are great gift snack.
2/3 cup vegetable oil
1/2 cup sugar
2 teaspoons ground cinnamon
1 (16-oz) bag small pretzel twists
In a large roasting pan, stir vegetable oil, sugar and cinnamon.
Add pretzels; toss well to coat.
Bake uncovered in a 300F oven for 30 minutes, stirring twice.
Spread on waxed paper to cool.
Store in airtight container. Makes 12 cups.
LOUISIANA CRUNCH CAKE
~Shared by Johnny,
LA
Cake:
2 3/4 c. flour, sifted
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs
Topping:
2 T. flour
3 T. brown sugar
3 T. confectioners' sugar
1/4 tsp. orange extract
1/4 tsp. orange rind
1/2 c. chopped pecans, optional
Directions:
Sift together flour, baking powder and salt into large mixing bowl. Add
sugar and stir. Cut in shortening with pastry blender or two knives.
Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set
aside. For topping, combine 3/4 cup cake batter with flour, brown
sugar, confectioners' sugar, orange extract and orange rind. Mix well.
Add pecans, if using. Spread topping in bottom of well-greased tube pan
(angel food cake pan). Pour batter on top and bake at 375 degrees for
45 minutes to 1 hour. Remove from pan immediately or topping will stick.
BIT-O-HONEY CANDY
~Shared by Barb C.,
Chula Vista, CA
Ingredients:
1 cup honey
1 cup chunky peanut butter
2 cups dry powdered milk
Directions:
Melt honey and peanut butter together in microwave. Add dry powdered
milk
And knead well. Roll out on wax paper. Cut in strips and roll into
pillows.
Wrap in wax paper to store.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CAPE MALAY PICKLED
FISH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
Heat the oil in a large skillet over medium-high heat. Season the fish
with salt and place in the skillet. Fry on both sides until fish is
browned and cooked through, about 5 minutes per side. Remove from the
skillet and set aside.
Fry the onions and garlic in the same skillet over medium heat until
translucent. Add the peppercorns, allspice berries, bay leaves, and red
chile pepper. Pour in the vinegar and water and bring to a boil. Stir
in the brown sugar until dissolved. Season with curry powder, turmeric,
cumin and coriander. Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish. Pour
the liquid over until the top layer is covered. Allow to cool then
cover and refrigerate for at least 24 hours before serving.
TOMATO AND ARTICHOKE
PASTA
~Shared by Linda
H., Rosharon, TX
This is a quick sauce. The best part is that most of this can
come out of a well stocked pantry 30 min before you need to eat.
1 28 oz. can whole, peeled tomatoes (drained from liquid and chopped)
1 medium onion (diced)
8 marinated artichoke quarters (diced)
4 garlic cloves (minced)
1 Tbsp. dried oregano
1 Tbsp. dried basil, or about five leaves of fresh chopped basil
1/2 tsp. red pepper flake
1 Tbsp. vodka (optional)
1/2 cup Parmesan cheese
1/4 cup heavy cream
1/4 cup olive oil
1 cup pasta water
Salt
Pepper
In large pot, boil water and cook pasta. (Note: if you cook pasta
completely before beginning sauce, reserve one cup of the starchy pasta
water)
In a large pan over medium-high heat, add the oil. Once the oil begins
to shimmer, add the red pepper flakes and allow them to cook for 1 to 2
minutes until the oil has a subtle orange hue. Add the
onions and artichokes, lightly salt them and let cook for about 4
minutes until the onions to become slightly translucent as they cook.
Add the tomatoes and cook for about 3 minutes. Add the garlic and
cook for another 4 minutes.
Add the cracker pepper, basil and oregano, stir and continue to cook
for another 2 minutes.
Add the vodka and stir in. After adding, let it cook for 1 minute.
Turn down the heat to medium-low. Add the cream.
Once the pasta is cooking or is near ready, add the Parmesan cheese to
the sauce. Let it to melt into the mixture, Turn up the heat to
medium and stir vigorously if needed.
Add the cooked pasta to the pan with the finished sauce. Add about a
cup of the reserved pasta water. Turn off the heat. Toss the pasta to
coat and let sit for about 1 minute. Serve. Enjoy!
Source: www.grouprecipes.com
LAMB CHOPS WITH
MUSHROOMS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
These tasty lamb chops are served with a sauce made with beef broth and
red wine.
Ingredients:
8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat
olive oil over medium-high heat. Lightly coat chops with flour; place
in hot skillet. Sear until well browned, turning once. Remove to a
plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter.
Cook the vegetables, stirring, for 4 minutes. Add beef broth and red
wine and simmer until reduced by about 1/3. Add lamb chops, cover
skillet, and cook for about 15 to 20 minutes, or until lamb chops are
done as desired.
BAKED SALMON WITH
ROSEMARY
~Shared by Treva, NC
Preparation time: 10 min; Cooking time: 10 min
1/2 tsp pepper
4 salmon steaks, about 6 oz each
2 cloves garlic, crushed
1 tbsp rosemary, crumbled, or 2 Tbsp fresh, minced
1-1/3 tbsp olive oil
2/3 cup seasoned breadcrumbs
1/4 tsp salt (optional)
Preheat oven to 425°F. Combine first 4 ingredients in a mortar or bowl
and mash to a paste. Using a fork or food processor, mix paste into
breadcrumbs. Season both sides of salmon steaks with salt to taste.
Arrange salmon steaks in a lightly oiled baking dish. Press equal
amounts of breadcrumb mixture onto the top of each piece of fish and
drizzle with oil. Place in oven and roast 10 to 12 minutes or until
fish is cooked throughout.
Servings: 4
Nutrition Facts: Calories 490; % Calories From Fat 31.2%; Total
Fat 17g; Saturated Fats 2.7g;
Mono-unsaturated Fats 6.5g; Poly-unsaturated Fats 5.2g; Cholesterol
170mg; Sodium 710mg;
Total Carbohydrates 14g; Dietary Fiber 1.1g; Sugar 1.2g; Protein
66g
PINA COLADA DUMP CAKE
~Shared by Marilyn,
Canton, OH
1 (21 oz) can coconut cream pie filling
1 (20 oz) can crushed pineapple, drained
1 (18 oz) pkg butter flavored cake mix
1 stick unsalted butter, melted
Preheat oven to 350*F. Prepare a 13x9x2-inch baking pan by spraying
with nonstick cooking spray. Layer pie filling and pineapple in pan.
Sprinkle dry cake mix evenly over top. As carefully as possible,
drizzle melted butter over all cake mix. Bake in pr4preheated oven for
25
to 35 minutes, or until top is golden brown and "crisp". Serve with
whipped cream or vanilla ice cream. YUM!
SLOPPY JOES AT THE 3
PINES RANCH
~Shared by Johnny,
LA
This Lady Can COOK.
I started out with the basic Food Network recipe and expanded from
there and tinkered with it. These are a "must" around our house. I like
to serve them open-face with cheese on top.
Serving Size: Depends on the appetites, from 2-4
1 teaspoon olive oil
1 medium onion -- finely diced
1/2 green bell pepper -- finely diced
Kosher salt and fresh ground pepper
2 large garlic cloves -- minced
1/2 teaspoon dried oregano
1 pound lean ground beef
1 bottle chili sauce (12 oz.)
3/4 can tomato sauce (of an 8 oz.can)
1/2 teaspoon Frank's Original Hot Sauce
2-4 hamburger buns -- toasted
Shredded Cheddar cheese
In a large saute pan, heat the oil over medium-low heat, add the onion
and green pepper; sprinkle lightly with salt and pepper to bring out
the flavor. Cook and stir for about 5 minutes, or until very soft but
not browned. Add the garlic; cook and stir for 1-2 minutes more
(mixture should be almost mushy). Stir in the oregano and transfer the
mixture to a plate and reserve.
Add the meat to the pan, increase the heat to medium, and cook the
meat, breaking it up with a wooded spoon, until it loses it’s color.
Pour excess fat from the pan and discard.
Return the vegetable mixture to the meat in the pan and mix to combine.
Add the chili sauce, 1/2-3/4 of the can of tomato sauce, and the hot
sauce. Stir to combine and bring the mixture to a simmer. Continue to
simmer over low heat for about 20 minutes. (If a soupier mixture is
desired or if the mixture appears to be too dry, add the remaining
tomato sauce.) When ready to serve, toast the buns and place them
open-face on serving plates. Divide the mixture evenly on both sides of
the bun halves. Serve with shredded Cheddar cheese and extra hot sauce
if desired.
Source: Food Network Kitchens and Carol Stevens, Shaboom's Kitchen
BANANA DATE SHAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
6 large Pitted Dates
1 large Banana
4 scoops Vanilla Ice Cream
1 1/2 cups Milk
Pulverize the dates and banana in a blender and then add the remaining
ingredients, blending until smooth. Serve immediately.
ZUCCHINI WALNUT
LASAGNA
~Shared by Linda
H., Rosharon, TX
2 medium zucchini
4 tsp. olive oil
2 large onions, cut into wedges
2 large carrots, sliced
4 cloves garlic
2 cups purchased marinara sauce
1 Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed
1/8 tsp. ground black pepper
1-1/2 cups shredded mozzarella cheese (6 oz.)
1/2 cup grated Parmesan cheese
9 no-boil lasagna noodles
1/2 cups chopped walnuts, toasted
Chopped walnuts, toasted (optional)
Preheat broiler. Lightly grease a 2-quart square baking dish; set
aside. Trim ends off zucchini. Slice zucchini lengthwise into
1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush
with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5
minutes or until zucchini is crisp-tender, turning once. Cool. Adjust
oven temperature to 375 degrees F.
Meanwhile, for sauce: In a food processor, combine onions, carrots, and
garlic. Cover and process until finely chopped. In a large saucepan,
heat the remaining 3 teaspoons oil over medium-high heat. Add onion
mixture; cook and stir about 5 minutes or until tender. Add marinara
sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and
simmer for 10 minutes, stirring occasionally.
In a small bowl, combine mozzarella cheese and Parmesan cheese.
To assemble, arrange three of the noodles in the prepared baking dish.
Spread with one-third of the sauce. Sprinkle with about 3 tablespoons
of the nuts. Top with one-third of the zucchini and one-third of the
cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and
cheese mixture, alternating the direction of the zucchini in each
layer. Top with the remaining noodles, remaining sauce, remaining nuts,
and remaining zucchini.
Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining
cheese mixture. Uncover and bake about 20 minutes more or until heated
through. Let stand for 15 minutes before serving. If desired, sprinkle
with additional chopped walnuts. Makes 6 servings.
CHICKEN WING DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 8-oz pkgs Cream Cheese
1 c Blue Cheese Dressing
1 c Frank's Hot Sauce
In saucepan on low heat combine above until melted add:
2 Large cans of Chicken (drained)
1 8-oz Monterey Jack Cheese shredded
Put in baking dish and bake for 25 mins in 350 degree oven. Serve with
crackers or Nachos enjoy.
Taste just like you are eating chicken wings.
CUCUMBER RYE
SANDWICHES
~Shared by Jim D.,
WA
1 pkg. softened Cream Cheese (8 oz.)
4 Tbsp. Mayonnaise
2 tsp. Good Season's Italian Seasoning Mix (red package)
Cucumber, sliced thin
Cocktail rye Bread
Mix first 3 ingredients well. Spread on Cocktail Rye Bread. Top with a
very thin slice cucumber. Sprinkle with dill weed.
CHEESE TORTELLINI
WITH ROASTED GARLIC
AND HERB SAUCE
~Shared by Treva, NC
Prep: 10 minutes; Cook: 35 minutes
You can make warm, comforting Italian-style pasta in less than 45
minutes. Using prepared sauce is the key to this easy dish, that
includes tortellini, sausage and frozen peas.
2 tablespoons olive oil
2 cloves garlic, cut in half
1 pound bulk pork sausage
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1 cup frozen peas
3/4 cup heavy cream
16 ounces uncooked frozen cheese tortellini
1 package (10 ounces) Pepperidge Farm® Five Cheese Garlic Bread
1/2 cup grated Parmesan cheese
Heat the oven to 400°F. for the bread.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and
cook until it's golden brown. Remove the garlic from the skillet and
set it aside. Add the sausage and cook until it's well browned,
stirring often. Pour off any fat.
Stir the sauce in the skillet and heat to a boil. Stir the garlic, peas
and cream in the skillet. Reduce the heat to low. Cook and stir for 5
minutes or until the mixture is hot and bubbling.
Cook the tortellini according to the package directions. Drain the
tortellini well in a colander. Meanwhile, bake the bread according to
the package directions.
Stir the tortellini in the skillet. Sprinkle with the cheese. Cut the
bread into 2-inch diagonal slices. Serve the bread with the tortellini.
Serves: 4
SPICY CRACKERS
~Shared by Marilyn,
Canton, OH
Very good with pasta salad or chili.
1 box (4 sleeves) saltine crackers
1 cup canola oil
1 package dry Original Buttermilk Ranch Dressing Mix
2 Tbsp. red pepper flakes
Stand crackers on edge in Tupperware container with tight fitting lid.
Mix together canola oil, ranch dressing mix and red pepper flakes.
Drizzle over crackers. Seal container and turn over several times to
evenly distribute oil mixture. Let stand overnight. (I usually turn the
container over, let it sit until I pass by again, turn it over, and
repeat several times so flavors are well mixed).
HASSELBACK POTATOES
~Shared by Johnny,
LA
From Eating Inn.
Ingredients
1 lb of Medium Size Thin Skinned Potatoes of Choice
1/4 cup of Hard Grated Cheese of Choice
1 Tsp of dry Oregano
1 Tsp of Paprika
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
1 Tsp Salt
1 Tsp of Ground Pepper
2 Tbl of Vegetable Oil
Step 1
Combine all dry ingredients and the grated cheese in a large bowl with
oil and mix well..
Step 2
Cut each potato into wedges then place each wedge in a large wooden
spoon skin side down and slice the wedge not quite all the way through
stopping at the skin in a series of crosswise slices about 1/4-inch
apart or closer so that they are still joined together at the bottom.
The spoon helps from cutting the potato completely through the skin.
Step 3
Put the cut potatoes in the bowl with the oil mixture and toss
until all the potatoes are covered in the oil mixture.
Step 4
In a roasting or baking pan large enough to place potatoes in a single
layer, pour the mixed potatoes from the bowl into the pan spreading
them out across the bottom and then cover the pan tightly with a sheet
of aluminum foil and place the pan in a 375 degree preheated oven for
approx. 45 minutes*.
Step 5
Remove foil and give the potatoes a nice toss trying to place the skin
side down in the pan, cover again with foil and bake for another 10 to
15 minutes.
Step 6
Remove foil and place under a broiler if needed to crisp them up being
careful not to let them burn.
Serves 4
*Note: Exact cooking time will depend on the size of the potatoes.
Eating Inn Tip: Completely spray your pan with some non stick spray
before putting in the potatoes because they have a tendency to stick
and you may loose the skins to the pan.
BACON AND POTATO
BREAKFAST PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough
sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic &
herbs
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
If using crescent rolls: Unroll dough into pan; press in bottom and 1/2
inch up sides to form crust; press perforations to seal. If using dough
sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to
form crust.
Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes
pouch; microwave on High 2 to 3 minutes or until thawed. Remove
potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese,
the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly
over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake 20 to 25 minutes longer or until set and edges are
golden brown. Cut into squares.
CHILI AND GARLIC
SNACK MIX
~Shared by Linda
H., Rosharon, TX
Parmesan, peanuts and popcorn are featured in a savory cereal snack mix.
8 cups Rice Chex® cereal
1 bag (3 oz) 94% fat-free butter-flavor microwave popcorn, popped
1/4 cup dry-roasted peanuts
3 tablespoons canola or vegetable oil
1/3 cup grated Parmesan cheese
2 teaspoons chili powder
2 teaspoons garlic powder
Make-Ahead
For an anytime snack, prepare this tasty mix up to 1 week before
serving, and store in an airtight container.
Heat oven to 300°F. In very large bowl, mix cereal, popcorn and
peanuts. Drizzle with oil; toss until evenly coated.
In small bowl, mix remaining ingredients. Sprinkle over cereal mixture;
toss until evenly coated. Spread cereal mixture in ungreased large
roasting pan.
Bake uncovered 15 minutes, stirring once. Spread on waxed paper to
cool, about 10 minutes. Store in airtight container.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g
(Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total
Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g
Source: www.chex.com
APPLE CRUMBLE PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in
unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over
apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly.
Spoon mixture over apples. Bake in preheated oven for 35 to 40 minutes,
or until apples are soft and top is lightly browned.
Makes 1 deep dish 9 inch pie
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STUFFED GRILLED TURKEY TENDERLOIN
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 small turkey tenderloins, about 1/2 pound each
Nonstick vegetable spray
1 cup chopped onion
2 cloves garlic, minced
1 (4 oz) can chopped green chilies or jalapeno pepper, as desired
1/2 cup coarsely chopped cilantro
1 tsp olive oil
Cut deep pocket horizontally in side of each tenderloin, making sure
not to cut all the way through. Spray non-stick skillet with vegetable
spray. Saute onion and garlic until softened, about 3 minutes. Stir in
green chilies and cilantro. Stuff onion mixture into pockets in
tenderloins; secure with metal skewer or wooden picks. Brush
tenderloins lightly with oil. Grill, covered, over medium coals or
broil 6 inches from heat source 15 minutes per side or until
tenderloins are cooked through. Cut into 1/2-inch slices.
Serves 4 (1/2 tenderloin)
148 Calories, 2g Fat, 1g Fiber, 4g Carbs, 28g Protein, 177mg Sodium
HALIBUT WITH
JAPANESE FLAVORS
~Shared by Jim D.,
WA
4 servings
Active Time: 30 minutes
Total Time: 40 minutes
Ingredients
2 tablespoons white miso paste
1 tablespoon sugar
1 tablespoon rice wine, or dry sherry (see Note)
1 teaspoon reduced-sodium soy sauce
1 pound halibut fillet, skinned and cut into 4 portions
2 sheets nori seaweed, cut into julienne strips
2 scallions, trimmed, thinly sliced
Preparation
Preheat oven to 400°F. Prepare 4 parchment or foil papillotes (see
Tip).
Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in
a small bowl until smooth.
Open the papillotes and place a piece of halibut in the center half of
each opened paper heart. Brush the miso mixture over the halibut and
top with seaweed and scallions. Seal the packages and place them on a
baking sheet. Bake until the packages are puffed, 10 to 12 minutes.
(You may open one package to check that the fish is opaque.) Transfer
to plates; let each diner open his or her own package.
Tips & Notes
To prepare a papillote: Cut a piece of parchment paper or foil about 12
inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut
into a half-heart shape as you would a Valentine.
Note: Sherry is a type of fortified wine originally from southern
Spain. Don't use the “cooking sherry” sold in many supermarkets—it can
be surprisingly high in sodium. Instead, purchase dry sherry that's
sold with other fortified wines in your wine or liquor store.
Nutrition
Per serving: 160 calories; 3 g fat (1 g mono); 36 mg cholesterol; 6 g
carbohydrates; 24 g protein; 378 mg sodium; 539 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 3 1/2 very lean meat
Source: EatingWell Magazine
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TEX-MEX BLACK BEAN DIP
~Shared by Mary S.,
Nashville, TN
Yield: 16 servings
INGREDIENTS
- 2 cans (16 ounces each) black beans, rinsed and drained,
divided
- 1 cup salsa, divided
- 1 teaspoon vegetable oil
- 1 medium onion, finely chopped
- 1 medium-sized red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon dried cilantro leaves
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 cup finely shredded reduced-fat Cheddar cheese
- 1 medium tomato, chopped
DIRECTIONS
In a blender or a food processor fitted with its metal cutting blade,
combine 1 can beans and 1/4 cup salsa; blend or process until smooth.
Heat the oil in a large nonstick skillet over medium heat and saute the
onion, pepper, and garlic for 5 to 7 minutes, or until the onion and
pepper are tender.
Add the pureed bean mixture, the cilantro, cumin, salt, and the
remaining can of beans and salsa; mix well. Reduce the heat to low and
simmer for about 5 minutes, stirring frequently.
Pour the dip into a shallow serving dish, top with the cheese and
tomato, and serve immediately.
Nutritional Information Per Serving (1/4 cup): Calories: 72, Fat: 1 g,
Cholesterol: 1 mg, Sodium: 144 mg, Carbohydrate: 12 g, Dietary Fiber: 4
g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
RUSSIAN BEEF AND
CABBAGE STEW
~Shared by Mary S.,
Nashville, TN
Yield: Makes about 3 quarts (10 Servings)
INGREDIENTS
- One 2-pound boneless chuck roast, trimmed and cut into 1-inch
cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1 cup diced green bell pepper
- 1/4 cup packed brown sugar
- 1 cup plain low-fat yogurt
DIRECTIONS
Season the meat with salt and pepper; place in a large pot or Dutch
oven. Add the onions and enough water to cover the meat (about 2
quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.
Add all the remaining vegetables and the brown sugar. Cover and simmer
2 hours longer.
Skim the fat from the top of the stew with a spoon. Serve the stew in
bowls, each topped with 1 rounded tablespoon of yogurt.
Nutritional Information Per Serving (about 1-1/4 cups): Calories: 223,
Fat: 5 g, Cholesterol: 53 mg, Sodium: 527 mg, Carbohydrate: 25 g,
Fiber: 5 g, Protein: 21 g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
SLICED FENNEL SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 large fennel bulb
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Trim base from fennel bulb. Remove and discard the fennel stalks;
reserve some of the feathery leaves for garnish. Pull off and discard
any discolored parts from the bulb. Stand the bulb upright and cut
vertically into very thin slices. Arrange the slices on 4 salad plates.
Whisk oil, lemon juice and salt in a small bowl. Drizzle the mixture
over the fennel and garnish with a grinding of pepper and a few fennel
leaves.
Nutritional Information Per Serving (1/4 of recipe): Calories: 51, Fat:
4 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 1 g, Fiber: 2 g,
Sodium: 103 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
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PENNE WITH MUSHROOMS, TOMATOES, AND
GORGONZOLA CHEESE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 Tablespoons Olive oil
6 ounces fresh mushrooms, sliced
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper
1 large tomato, chopped
6 Tablespoons chicken stock
1 teaspoon chopped fresh garlic
2 teaspoons chopped fresh parsley
Salt and pepper to taste
8 ounces penne, cooked, drained
6 ounces Gorgonzola cheese, crumbled
TO PREPARE:
Heat the olive oil in a 10-inch saute pan over medium-high heat.
Add the mushrooms, basil, thyme, oregano and red pepper and mix well.
Saute until the mushrooms are tender. Stir in the tomato. Saute
for 1 minute. Add the stock and garlic and mix well. Simmer for 1
minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to
mix. Spoon onto a serving platter. Sprinkle with the
Gorgonzola cheese. Serve immediately.
NOTE: When cooking pasta, use plenty of boiling Water with a
little vegetable oil and a generous pinch of salt. Cook until the pasta
is tender but still firm to the bite, or al dente. Drain quickly
and add a small quantity of butter or vegetable oil before serving.
SERVINGS: 2
Source: "Great
Lake Effects: Buffalo Beyond Winter and Wings: A Cookbook by the Junior
League of Buffalo"
BETTER DEVILED EGGS
~Shared by Maggie,
TX
Ingredients:
2 hard cooked eggs, cooled
2 tsp fat-free sour cream
1 tsp sweet pickle relish
1 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
1 pinch salt
2 tbsp minced celery
Instructions:
Cut each egg in half. Carefully remove the yolks. Discard one yolk. In
a custard cup, mash the remaining egg yolk. Add the sour cream, pickle
relish, mayonnaise, mustard and salt. Stir to mix well. Stir in the
celery. Serve at once or cover and refrigerate. The eggs will keep in
the refrigerator for 1 to 2 days.
This recipe yields 2 servings. Serving size: 1 egg.
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts:
Calories 64; Total Fat 3g; Saturated Fat 1g; Calories from Fat 30;
Cholesterol 107mg; Sodium 121mg; Carbohydrates 3g; Dietary Fiber 0g;
Sugars 2g; Protein 5g.
Source: "The Webb Cooks" by Robyn Webb, MS, LN
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QUESO FLAMEADO
Angela
(my youngest daughter) absolutely loves this stuff (with veggies - no
meat!). She can eat her weight of it (well, almost, lol). She orders a
similar dish at a local restaurant and they set it on fire with
Everclear. A spectacular presentation!
Ingredients:
3 cups of shredded asadero cheese
1 cup of shredded Monterey Jack
1 poblano chile
1/2 cup of Mexican chorizo
Flour tortillas
Method:
Heat the poblano chile under the broiler for five minutes on each side
or until its blackened. Place the chile in a paper sack, close it and
let the chile steam for 15 minutes. After this time, rub off the skin,
remove the stem and seeds and cut into strips.
Preheat the oven to 350 degrees.
Break up the chorizo and cook it in a skillet until it’s done, about
five minutes. Lightly grease a medium-sized cast-iron skillet or a
casserole dish and add the cheese. Top with the crumbled, cooked
chorizo and poblano strips and cook for 15 minutes or until bubbling.
Spoon out the melted queso flameado onto tortillas. Serve immediately.
Note: If you can’t find asadero cheese, Chihuahua cheese is a good
substitute. But if you can’t find it either, then use Muenster. And if
you can’t find Mexican chorizo, make your own chorizo—it tastes better
anyway!
Source: Adapted from Homesick
Texan Blog
ARTICHOKE-STUFFED
CHICKEN BREASTS
This goes together really quickly with ingredients that can be used in
many excellent recipes (I hate wasting money on items I may never use
again!). Sun-dried tomatoes store well in the fridge and are great with
pasta, rice, and wraps. Fresh basil makes great appetizers, snacks,
Italian dishes, etc. Weber’s
Big Book of Grilling is an excellent book containing over 350
excellent recipes for grillers and all cooks alike. And Amazon sells it
for under $10!
Stuffing:
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 jar (7 ounces) artichoke hearts
2 teaspoons minced garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 ounces goat cheese, crumbled
3 tablespoons minced sun-dried tomatoes (oil-packed)
2 tablespoons finely chopped fresh basil leaves
4 boneless chicken breasts halves (with skin), about 8 ounces each
Extra-virgin olive oil
Kosher salt
Ground black pepper
1. In a medium sauté pan combine the oil, thyme, and red pepper flakes.
Set the pan over medium-high heat to warm the oil mixture for 1 to 2
minutes. Drain, rinse, and coarsely chop the artichokes and add to the
pan along with the garlic, salt, and pepper. Cook for 3 to 4 minutes,
stirring occasionally. Remove from the heat. Add the goat cheese,
sun-dried tomatoes, and basil. Mix to evenly distribute the
ingredients. Set aside to cool.
2. Prepare the grill for direct cooking over medium heat (350° to
450°F).
3. Place each chicken breast between two sheets of plastic wrap and,
with a meat mallet or the back of small pan, pound to flatten to an
even thickness of about 1/4-inch. Place the breasts, skin side down,
and spread each one with a quarter of the stuffing. Fold the breasts in
half over the stuffing and use toothpicks to skewer the sides closed.
Brush both sides with oil and season with salt and pepper.
4. Brush the cooking grates clean. Grill the chicken breasts over
direct medium heat, with the lid closed as much as possible, until the
juices run clear and the cheese is melted, 8 to 12 minutes, turning
once (if flare-ups occur, finish grilling the breasts over indirect
medium heat). Remove from the grill and carefully remove the
toothpicks. Serve warm.
Makes 4 servings
Source: Weber’s
Big Book of Grilling by Jamie Purviance and Sandra S. McRae
CHOCOLATE BANANA
CREAM PIE
One 9-inch pie crust (store-bought or homemade)
1/2 cup white sugar
1/2 cup high-quality cocoa powder
1/4 cup all-purpose flour
1/4 tsp kosher salt
2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tsp vanilla extract
2 ripe bananas, thinly sliced on diagonal
1 cup heavy cream
2 tbsp confectioners' sugar
Chocolate shavings, for garnish
SPECIAL EQUIPMENT: PIE WEIGHTS OR DRY BEANS
Preheat the oven to 425 F.
Place the pie crust in a pie plate and pinch the edges to create a rim.
Use a fork to prick holes in the dough. Fill the crust with pie weights
or beans. Bake 15 minutes. Remove the pie weights. Reduce the oven
temperature to 375 F and bake an additional 15 to 20 minutes, until
golden brown. Let cool completely.
While the crust is cooling, in a medium saucepan over medium heat,
combine the white sugar, cocoa, flour, and salt. Mix well. Whisk in the
milk. Stir constantly with a wooden spoon while the mixture comes to a
boil and becomes thick, 5 to 7 minutes. Reduce the heat to very low.
Stir a couple of tablespoons of the hot mixture into the egg yolks.
Stir the egg yolks back into the hot milk mixture. Stir constantly
until thickened, 3 to 4 minutes. Remove from the heat and stir in 1
teaspoon of the vanilla extract.
Line the crust with half of the banana slices. Pour the pudding into
the pie crust. Top with the remaining banana slices. Cover with plastic
wrap and refrigerate until chilled, about 2 hours.
Using an electric mixer on high speed, beat the cream, confectioners'
sugar, and remaining 1 teaspoon vanilla until stiff peaks form. Spread
the whipped cream on the pie. Top with chocolate shavings. Refrigerate
until serving time.
6 to 8 SERVINGS
PREP TIME: 20 MINUTES
INACTIVE PREP TIME: 2 HOURS TO CHILL PIE
COOK TIME: 45 MINUTES
Source: The
Comfort Table: Recipes for Everyday Occasions by Katie Lee
LOW COUNTRY CHICKEN
PILAU
This recipe comes from Florida Coast recipes by Diana Rattray. I
anticipate we will become friendly with this dish during our next
annual a2z gathering in Charleston, SC.
Pilau/Pilaf is a dish in which a rice is cooked in a seasoned broth
(zirvak). In some cases, the rice may also attain its brown color by
being stirred with bits of burned onion, as well as a large mix of
spices. The English term pilaf is borrowed directly from Turkish, which
in turn comes from (Classical) Persian, Urdu pulao and Hindi pulav, and
ultimately derives from Sanskrit pulaka. Depending on the local
cuisine, it may also contain a variety of meat and vegetables.
Ingredients:
3 tablespoons olive oil
3 pounds chicken pieces
1 cup chopped onion, divided
2 cups chicken broth, divided
1/4 cup diced lean bacon or country ham
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 rib celery, diced
2 cups uncooked long-grain rice
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 can (14.5 ounces) diced tomatoes
2 tablespoons fresh chopped parsley
Preparation:
Heat 2 tablespoons of the olive oil in a Dutch oven; add the chicken
and brown lightly, turning frequently. Push the chicken to the side or
remove and set aside; add 1/2 cup onions and sauté 2 minutes. Rearrange
the chicken evenly in the pan; add 1 cup of chicken broth. Cover pan
and simmer 30 minutes or until the chicken is tender. Remove chicken
and pour the pan juices into a 2-cup measure. When cool, skin chicken
and remove the meat from the bone in large pieces. Set chicken aside.
In the same Dutch oven, heat the remaining 1 tablespoon of oil and the
diced bacon or ham. Sauté for about 3 minutes over medium heat. Add the
remaining onion, green and red bell pepper, and celery. Sauté until the
chopped onion is tender. Add the rice and sauté, stirring, for about 2
minutes. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour
enough of the remaining chicken broth into the measuring cup with the
pan juices to make 1 3/4 cups and add along with the tomatoes to the
vegetables. Cover and simmer 25 minutes, until the rice is tender and
liquid is absorbed. If necessary, add more chicken broth or water.
Gently stir cooked chicken into the rice; heat through. Taste and add
salt and pepper, if needed. Spoon into a serving dish and sprinkle with
freshly chopped parsley.
Serves 4.
AU GRATIN PEAS AND
POTATOES
This is a favorite at our house.Shh! Don't tell Trey it has
mayonnaise in it!!!
6 bacon strips, diced
1 medium onion, chopped
4 C. sliced, peeled, cooked potatoes
1/2 tsp. salt
1 pkg. (10 oz) frozen peas, cooked and drained
2 C. shredded sharp Cheddar cheese, divided
1/2 C. mayonnaise
1/2 C. milk
In a skillet, cook bacon till crisp. Remove with a slotted spoon to
paper towels. Drain. Reserve 1 T. drippings.
In the drippings, saute onion until tender. Layer with potatoes, salt,
peas, 1 C. cheese and bacon. Reduce heat, cover and simmer for 10
minutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle
with remaining cheese.
Remove from heat and let stand for 5 minutes before serving
Serves 4
LIGHT AND CHEESY
BROCCOLI CASSEROLE
10 oz. pkg. frozen chopped broccoli, thawed and drained
1 cup sour cream
1 cup creamed cottage cheese
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 cup grated Parmesan cheese
1. Heat oven to 350.
2. Grease lightly square baking dish, 8x8". spread broccoli in dish.
3. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with
hand beater 1 minute. Pour over broccoli. Arrange tomato slices on top;
sprinkle with Parmesan cheese.
4. Bake until golden brown and knife inserted halfway between center
and edge out clean, about 30 minutes. Cool 5 minutes. 6 to 8 servings.
Source: Bisquick (magazine ad)
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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