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A
to Z
Recipes
February
2,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Hello,
it's me again. You know, the one who asked for more cool weather? Wellllllll... be careful what you ask for!
We have plenty of cool weather in my part of Texas. And a really
not-so-nifty thing is... I am traveling upstate with Trey in the
morning. We have been looking forward to this trip. The sleet and snow
on the roadways was not included in our plans, however. Oh, well... say
a little prayer for us, ok? We will return late Sunday. Oh, not to
worry... I'm working today on the Sunday Monthly Theme issue to get it
scheduled for posting while we are gone, ok? Good Lord willing, we'll
see you here next week, for real!
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 announced in today's issue. 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.
Today, you'll enjoy the selection of recipes shared here. You'll also
find something to make you think, as well as a tickle for your funny
bone. Some of you have been a little lax in sending recipes. A to Z is
not the same without you. I hope this little tug on your sleeve is
enough to get you in the sharing mood! Have a great day!
Your Sunday issue will be set to post on time, and 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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It's
so cold out, I saw a Chicago Politician with his hands in his own
pockets.
~From the http://Suntimes.com
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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ONE
~Shared by Treva, NC
One song can spark a moment
One flower can wake the dream
One tree can start a forest
One bird can herald spring
One smile begins a friendship
One handclasp lifts a soul
One star can guide a ship at sea
One word can frame the goal
One vote can change a nation
One laugh will conquer gloom
One step must start each journey
One hope will raise spirits
One touch can show you care
One voice can speak with wisdom
One heart can know what’s true
ONE LIFE CAN MAKE A DIFFERENCE!
That difference starts with you.
~Unknown
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Removing Glass Jar Labels
~Shared by Marilyn,
Canton, OH
To soften that glue on the label, put the jar in the microwave and
place a damp towel over it. Select the low setting and microwave for 30
seconds or as long as it takes to soften the glue, so the label can
easily be lifted off.
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: "Heart-Healthy
Recipes"
This month's theme
topic is "Heart-Healthy Recipes".
Let's celebrate American Heart Month with fresh-tasting recipes low in
sodium, saturated fat, and cholesterol. As attractive as a trim
waistline and great abs are, a gorgeous heart is more crucial than
outer appearance. And we all know that eating better and making wiser
dietary decisions will keep that ticker looking good! Share in this
Monthly Theme topic by sharing recipes that are good for your heart.
Even your favorite recipe that you made healthier by changing up some
of the ingredients would be perfect for sharing. 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
"Heart-Healthy 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 March. 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: "Heart-Healthy
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 "Heart-Healthy
Recipes" has a deadline of
February 28, 2011,
and will be posted on March 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Heart-Healthy
Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Placing a vote takes
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SHOPPING MATH
A man will pay $20 for a $10 item he needs.
A woman will pay $10 for a $20 item that she doesn't need.
GENERAL EQUATIONS
& STATISTICS
A woman worries about the future until she gets a husband.
A man never worries about the future until he gets a wife.
A successful man is one who makes more money than his wife can spend.
A successful woman is one who can find such a man...
HAPPINESS
To be happy with a man, you must understand him a lot and love him a
little.
To be happy with a woman, you must love her a lot and not try to
understand her at all.
LONGEVITY
Married men live longer than single men do, but married men are a lot
more willing to die...
PROPENSITY TO CHANGE
A woman marries a man expecting he will change, but he doesn't.
A man marries a woman expecting that she won't change, and she does
DISCUSSION TECHNIQUE
A woman has the last word in any argument.
Anything a man says after that is the beginning of a new argument.
HOW TO STOP PEOPLE
FROM BUGGING YOU
ABOUT GETTING MARRIED
Old aunts used to come up to me at weddings, poking me in the ribs and
cackling, telling me, "You're next." They stopped after I started doing
the same thing to them at funerals.
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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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:
BEAVER TAILS
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine)
Makes 10
Preheat oil in deep fryer to 350.
Serve warm, these sweet rich treats have become a must-have during
Canadian winters. They are similar to bear claws & elephant ears.
1 c milk
1 egg
3/4 tsp salt
3 tbsp sugar
1 tbsp butter
3 1/4 c flour
3/4 tsp yeast
Measure ingred into baking pan in order recommended by machine. Select
dough cycle. Remove dough to a lightly floured surface, cover with lg
bowl & let rest 10-15 mins. Divide dough into 10 pcs. Gently
stretch into 8x6 ovals. Deep fry 30-45 seconds holding the beaver tails
under fat until lightly browned, turning once. Drain well. Top warm
beaver tails with 1-2 tbsp of favorite topping.
Tip- Stretch dough gently over fingertips. The edges will be slightly
thicker.
Suggested toppings- sugar & cinnamon, sausage, cream cheese
& grn onion, apple & cinnamon, maple butter or syrup.
TACO BURGER
~Shared by Jim D.,
WA
1 lb. ground beef
2 tsp. taco seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 C canned chopped green chilies
1/2 C onions, chopped lettuce, shredded
1 sm tomato, chopped
1/2 avocado, sliced
3/4 C shredded cheddar cheese
4 English muffins, split, toasted and buttered sour cream
Mix meat, taco seasoning, garlic salt, pepper, chilies and 1/2 the
onions together. Form into 4 patties.
Brown and cook til done.
Put on bottom of English muffins, topping with lettuce, tomato, onion,
avocado, cheese and sour cream. Top with muffin top.
TOAD-IN-THE-HOLE BAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
8 slices bread
1 Tbsp. margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread
slices, using 1-1/2-inch cookie cutter or rim of drinking glass.
Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides
down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with
cut-out bread slices to make four sandwiches. Break 1 egg into each
hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.
BARBECUE SLOPPY JOES
~Shared by Johnny,
LA
Ingredients
2 lb. hamburger
1 lg. onion
1/2 cup ketchup
1 can tomato soup
1/4 cup vinegar
2 Tbsp. mustard
1/4 cup brown sugar
1 tsp. salt
Directions
Brown hamburger and onion. Add the rest of the ingredients and simmer
for 15-30 minutes. Serve on buns.
MARBLED CHOCOLATE
BARS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients needed:
1 teaspoon unsalted butter, softened
1 1/2 pounds semi-sweet chocolate, chopped
1 1/2 cups toasted pecan pieces
12 ounces white chocolate, chopped
Lightly butter a 10- x 12-inch baking sheet, or casserole dish and set
aside.
In the top of a double-boiler, or in a metal bowl set over a pot of
boiling water, melt the semi-sweet chocolate, stirring occasionally
with a rubber spatula. Add the toasted pecans and stir well. Pour the
chocolate into the buttered dish, smoothing the top with a rubber
spatula.
Melt the white chocolate in the top of a double-boiler, stirring
occasionally. Spoon melted white chocolate on top of melted semi-sweet
chocolate, then run a knife back and forth to create a random "marbled"
effect.
When chocolate is cooled and has hardened, cut or break into pieces of
desired size.
Yield: 2 1/4 pounds marbled chocolate bars
TUNA & PASTA
CHEDDAR MELT
~Shared by Treva, NC
Prep: 10 minutes; Cook: 15 minutes
This quick-cooking skillet dish delivers comfort food fast. It's ready
in less than 30 minutes and features tuna, pasta and melted cheese,
with a bread crumb topping that can't be beat.
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 soup can water 3 cups uncooked corkscrew-shaped pasta (rotini)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup milk
1 can (about 6 ounces) tuna, drained and flaked
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter, melted
Heat the broth and water in a 12-inch skillet over medium-high heat to
a boil. Stir in the pasta. Reduce the heat to medium. Cook until the
pasta is tender, stirring often. Do not drain. Stir the soup, milk and
tuna in the skillet. Top with the cheese. Stir the bread crumbs and
butter in a small bowl. Sprinkle over the tuna mixture. Cook until the
cheese is melted.
Serves: 4
Nutritional Values per Serving: Using Campbell's® Condensed Cream of
Mushroom Soup: : Calories 525, Total Fat 18g, Saturated Fat 9g,
Cholesterol 59mg, Sodium 1464mg, Total Carbohydrate 60g, Dietary Fiber
3g, Protein 27g, Vitamin A 9%DV, Vitamin C 0%DV, Calcium 30%DV, Iron
16%DV
Nutritional Values per Serving: Using Campbell's® Condensed 98% Fat
Free Cream of Mushroom Soup: : Calories 507, Total Fat 16g, Saturated
Fat 8g, Cholesterol 57mg, Sodium 1318mg, Total Carbohydrate 60g,
Dietary Fiber 3g, Protein 28g, Vitamin A 9%DV, Vitamin C 0%DV, Calcium
31%DV, Iron 16%DV
Source: Campbell's Kitchen
CINNAMON-APPLE CHEX
MIX
~Shared by Linda
H., Rosharon, TX
Yields: 16 servings
5 cups Wheat Chex® cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup dried apples
1/2 cup vanilla yogurt-covered raisins
In large microwaveable bowl, mix cereal and almonds.
In 2-cup microwaveable measuring cup, microwave butter, brown sugar,
corn syrup and cinnamon uncovered on High about 2 minutes, stirring
after 1 minute, until mixture is boiling; stir. Pour over cereal
mixture, stirring until evenly coated. Microwave uncovered on High 3
minutes, stirring and scraping bowl after every minute. Stir in apples;
microwave uncovered on High about 2 minutes or until apples just begin
to brown on edges.
Spread on waxed paper or foil to cool, about 15 minutes. Place in
serving bowl, stir in yogurt-covered raisins. Store in airtight
container.
Source: Allrecipes.com
WHITE CHOCOLATE
COCONUT COOKIES
~Shared by Marilyn,
Canton, OH
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes
For garnish:
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes
Preheat oven to 350 degrees F. In a small mixing bowl, whisk together
the baking powder, baking soda, flour and salt. In a large mixing bowl,
cream butter and brown sugar together until light and fluffy with a
hand held electric mixer. Beat in the egg. Add the dry ingredients and
beat until just combined. Fold in the oats, vanilla extract and
shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto
parchment paper-lined sheet pans. Bake in a preheated oven for about 10
minutes until the bottoms of the cookies are golden brown. Remove from
oven and cool completely.
When the cookies are cool, dip them halfway into the melted white
chocolate and then into the toasted shredded coconut flakes. Set them
down onto parchment paper-lined sheet pans to dry completely. Yield -
20 to 22 cookies
BAJA SALAD
~Shared by Larry
J., Spring Hill, TN
A feisty alternative for all salad lovers.
INGREDIENTS for Salad:
1 (16-ounce) package dried black beans, picked over, soaked overnight
in cold Water to cover, and drained
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup chopped green onions
1 (10-ounce) package frozen corn, thawed
1/3 cup chopped cilantro
8 chicken breast halves, skinned and grilled
INGREDIENTS for Cumin-Lime Dressing:
1/2 cup lime or lemon juice
1 Tablespoon Dijon mustard
2 Tablespoons ground cumin
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup olive oil
3/4 cup vegetable oil
INGREDIENTS for Garnish:
1 – 2 avocados, sliced
1 cup salsa
1/2 cup sour cream
Chopped cilantro
TO PREPARE:
1. In a large saucepan, combine the black beans and enough cold water
to cover them by 2 inches. Bring the water to a boil and simmer
for 45 minutes to 1 hour, or until tender, but not too soft.
2. Mix together dressing ingredients and let stand 1 hour or more.
3. Drain the black beans and mix with vegetables in a large mixing
bowl. Toss with Cumin-Lime Dressing.
4. Place vegetables with dressing on large round platter. Cut chicken
into strips and arrange on top with sliced avocado.
5. Drizzle salsa on top. Put extra salsa and sour cream in bowls.
NOTE: This can also be made with grilled shrimp instead of chicken.
SERVES: 8
Source: "California
Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" by
Junior League of Pasadena
SOUTHWEST TUNA SALAD
SANDWICH
~Shared by Jim D.,
WA
2 cans (6 oz) solid white tuna packed in water, drained
well
1/2 medium jalapeno pepper, seeded and minced
1 tbsp. minced cilantro
1/2 cup mayonnaise
2 tbsp. lemon juice
1 large clove garlic, peeled and forced through a press
1/4 tsp. Tabasco sauce
6 small inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened
Break up the tuna into fine flakes. Add the bell pepper, jalapeno
and cilantro. Stir together the mayonnaise, lemon juice, garlic
and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate
until ready to use.
Just before serving, stir the the shreds of romaine. Fill the
pita bread with lettuce and tuna mixture and serve.
BANANA FROSTED SHAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 med. Banana
1 cup Milk
3 - 4 scoops Vanilla Ice Cream
1 tsp Vanilla Extract
Blend the banana until smooth and then add the other ingredients. Blend
until smooth and serve.
CHICKEN SAUCE PIQUANT
~Shared by Johnny,
LA
1 (3 ½) pound chicken, deboned, cut in 1-inch pieces
Spice mix (recipe follows)
¾ cup vegetable oil or lard
1 cup flour
1 small onion, diced
1 small poblano pepper
1 tablespoon chopped garlic
3 stalks celery, diced
5 medium Roma tomatoes, diced
2 cups canned tomatoes
1 tablespoon dried thyme
4 bay leaves
5 cups chicken stock
4 dashes hot sauce
Hot cooked rice
Diced scallions, for garnish
Toss chicken in spice mix, making certain the chicken is evenly coated.
Wash your hands.
In wide bottom pot or Dutch oven, heat oil until it begins to smoke
slightly. While waiting, coat the chicken with the flour in a large
mixing bowl, tossing the chicken with your hands to make sure it all
gets coated well. Shake excess flour off the chicken, reserving the
leftover flour.
Pan fry the chicken over medium heat. Don't crowd the pan with the
chicken or it will not get the right color. The pieces should be side
by side, not on top of one another. When chicken has reached the
desired color, remove it from the pan with a slotted spatula. Most
likely you will have to do this in two batches.
Add the remaining flour to the oil in the pan, and cook over medium
heat for about five minutes to make a medium brown roux. Add onions,
peppers, garlic and celery, and cook five minutes more. Add the
tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.
Simmer over low heat for 45 minutes. Serve over rice with freshly diced
scallions.
SPICE MIX
1 ½ tablespoons salt
2 teaspoons black pepper
½ teaspoon white pepper
2 teaspoons cayenne
2 teaspoons chili powder
1 teaspoon paprika
Combine all ingredients.
EASY POLISH SAUSAGE
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
One Package Miller’s Brand Polish sausage
2 cloves of garlic, minced or pressed
2 large onions, chopped
1 large can (1 lb. 12 oz.) Italian Style Tomatoes
3 cans (14 oz. Each) beef broth
1 ½ cups dry red wine or water
½ teaspoon dry basil
3 tablespoons chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut in
¼ -inch-thick slices
5 ounces medium-size bow-shaped noodles (about three cups)
Grated Parmesan cheese
Preparation:
Cut Millers brand Polish sausages in ½ inch lengths. In a 5-quart Dutch
oven, cook Miller’s sausages over medium heat until lightly browned.
Add garlic and onions and cook, stirring occasionally until limp (about
5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a
spoon) Add broth, wine and basil. Bring to a boil; then reduce heat and
simmer. Covered, for 30 minutes. Add parsley, pepper, zucchini, and
noodles. Cover and simmer, stirring occasionally, for about 25 minutes
or until noodles are al dente. Pass parmesan at table. Makes 6
servings.
SHRIMP STUFFING AU
GRATIN
~Shared by Treva, NC
Prep: 15 minutes; Bake: 30 minutes
Serves: 6
Swiss cheese and stuffing make this tempting shrimp and broccoli
casserole especially good...and it goes from pantry to plate in just 45
minutes.
4 & 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
3 tablespoons butter, melted
1 & 1/4 cups water
2 cups cooked broccoli florets
2 cups peeled, deveined cooked medium shrimp
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons diced pimientos
1 cup shredded Swiss cheese (about 4 ounces)
Crush 1/2 cup stuffing in a small bowl. Stir in 1 tablespoon
butter.
Stir the water and remaining butter in a medium bowl. Add the
remaining stuffing and mix lightly. Spoon the mixture into a
2-quart shallow baking dish. Top with the broccoli and shrimp.
Stir the soup, milk, pimientos and cheese in a medium bowl. Pour
the soup mixture over all. Sprinkle with the crushed stuffing
mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Nutritional Values per Serving:
Using Campbell's® Condensed Cream of Mushroom Soup: : Calories 422,
Total Fat 17g, Saturated Fat 8g, Cholesterol 183mg, Sodium 1217mg,
Total Carbohydrate 40g, Dietary Fiber 5g, Protein 28g, Vitamin A 25%DV,
Vitamin C 20%DV, Calcium 25%DV, Iron 24%DV
Nutritional Values per Serving:
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: :
Calories 410, Total Fat 15g, Saturated Fat 8g, Cholesterol 182mg,
Sodium 1119mg, Total Carbohydrate 40g, Dietary Fiber 4g, Protein 28g,
Vitamin A 25%DV, Vitamin C 20%DV, Calcium 26%DV, Iron 24%DV
Source: Campbell's Kitchen
SPRING BABY
ARTICHOKE AND SPINACH
PESTO PASTA
~Shared by Linda
H., Rosharon, TX
Salt
1 pound penne rigate pasta
4 cups (packed) baby spinach, divided
1/4 cup shelled pistachios or whole almonds, toasted
1/2 cup chicken or vegetable stock
1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
A few grates fresh nutmeg
Zest of 1 lemon, juice of 1/2
Ground black pepper
1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
1 med onion chopped
1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
2 to 3 cloves garlic, finely chopped or grated
1/2 cup white wine, optional
½ cup sour cream
Yields: 4 servings
Place a large pot of water over high heat to boil. When the water
reaches a bubble, salt it and drop the pasta. Cook just shy of al dente
according to package directions. Just before draining, reserve a large
mugful of the starchy cooking water. Drain pasta and reserve.
While the pasta is cooking, combine half of the spinach, the nuts,
stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and
pepper in the bowl of a food processor. Pulse the machine to chop
everything up then stream in about 1/4 cup EVOO (eyeball it) with the
machine running. Reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of
EVOO, about 2 tablespoons. Brown onion. Add the artichokes and
garlic to the pan, and cook until slightly golden. Add the wine and
cook until tender, 4-5 minutes.
Add the pasta, pesto, reserved cooking water (about 1 cup) and
remaining spinach to the pan and toss to combine and wilt the spinach,
2-3 minutes. Stir in sour cream. Serve warm with an
extra sprinkle of Parmigiano Reggiano.
MARINATED OLIVES,
PEPPERS, AND CHEESE
~Shared by Marilyn,
Canton, OH
1 jar Roasted Sweet Red Peppers , drained and cut into strips
1 jar Pitted Kalamata Olives , drained and cut in half
1/4 cup chopped red onion
2 cloves fresh garlic, minced
1/4 cup chopped flat leaf parsley
2 Tbsp. chopped fresh basil
1/4 cup Extra Virgin Olive Oil
3 Tbsp. lemon juice
1 cup shredded mozzarella cheese
Toasted baguette slices
In bowl combine peppers, olives, onion, garlic, parsley, basil, Extra
Virgin Olive Oil and lemon juice. Gently stir in cheese. Refrigerate
for several hours or overnight to allow flavors to blend. Serve
mixture with toasted baguette slices. Servings: 8
APPLE NOODLE
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
Serves: 6-12
1/2 cup margarine - melted
1 lb. Pkg. Egg noodles - prepare as directed
4 large Macintosh apples - peeled, cored, chopped
4 eggs - beaten
1 cup packed brown sugar
1 cup golden raisins
1 Tbsp. Lemon juice
2 tsp. Ground cinnamon
1 dash nutmeg
Pour melted margarine into a 9x13x2-inch baking dish and coat bottom Of
dish evenly. Combine remaining ingredients and pour into baking Dish.
Bake in a 375 degree oven for 45 minutes.
MEXICAN TURKEY HOT
POT
~Shared by Jim D.,
WA
2 tbsp vegetable oil
1 large onion, coarsely chopped
1 large clove garlic, minced
1/2 tsp hot pepper flakes
3 potatoes, peeled and cubed
4 cups turkey stock (recipe below) or chicken stock
1 tsp dried oregano
1 19 oz can tomatoes (undrained)
1 14 oz can pinto or kidney beans, drained and rinsed
2 cups frozen lima beans
2 cups diced cooked turkey
1-1/2 cups corn kernels
3 tbsp chopped fresh coriander or parsley
1 tbsp lime or lemon juice Salt and pepper
In saucepan, heat oil over medium heat; cook onion, garlic and hot
pepper flakes, stirring, for 3 to 5 minutes or until softened.
Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes
or until potatoes are tender.
Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey
and corn. Simmer, covered, for 5 minutes or until lima beans are
tender. Stir in coriander, lime juice, and salt and pepper to
taste. Makes 8 servings.
Turkey Stock
Keep a supply of this flavorful stock on hand and use whenever turkey
or chicken stock is called for.
Break turkey carcass into three or four pieces. In stock pot,
bring carcass and 16 cups water to boil; skim off any froth. Add
1 each chopped celery stalk, carrot and onion, 1 bay leaf, 1/2 tsp each
dried thyme and whole black peppercorns, and 3 sprigs fresh parsley;
simmer, partially covered, for 2 hours.
Strain through cheesecloth-lined sieve set over bowl; let cool.
Cover and refrigerate until fat solidifies; discard fat.
(Stock can be refrigerated in airtight container for up to 3 days or
frozen for up to 4 months).
Makes about 12 cups.
TART AND BUBBLY
WEDDING PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 (6 ounce) cans frozen pink lemonade concentrate
1 (6 ounce) can frozen pineapple juice concentrate
1 gallon cranberry juice
2 liters cranberry ginger ale
4 cups crushed ice
In a large punch bowl, mix lemonade concentrate, pineapple juice
concentrate and cranberry juice. Add ice and slowly pour in the ginger
ale.
RHENA'S STUFFED BELL
PEPPERS
~Shared by Johnny,
LA
4 large bell peppers
3 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell peppers
1 ½ pounds lean ground beef
2 medium-size eggplants, peeled and chopped
Salt and cayenne to taste
Fine dried bread crumbs
Grated Parmesan cheese
Slice the bell peppers in half lengthwise, remove the seeds, rinse
under cool water and set aside. Heat the oil in a large saucepan over
medium heat. Add the onions, celery and chopped bell peppers and cook,
stirring, until soft and lightly golden, 6 to 8 minutes.
Add the ground beef and cook, stirring, until the beef is brown and all
pink has disappeared. Add the eggplant, season with salt and cayenne,
reduce the heat to medium-low and cook, covered, for 30 to 40 minutes,
stirring occasionally and mashing the eggplant with a fork as it cooks.
The eggplant should be quite soft. If the mixture becomes dry, add a
little water from time to time to keep it moist. Remove from the heat,
then add enough bread crumbs to bind the mixture slightly. Cool the
mixture for about 10 minutes.
Fill the bell pepper halves with equal portions of the mixture and
sprinkle with the Parmesan cheese. Place the filled peppers in the
bottom of a shallow baking pan and add just enough water to cover the
bottom of the pan. Bake at 350 degrees for about 30 minutes.
If you like the peppers to be a little softer, blanch the bell peppers
(before filling) in boiling water for about 30 seconds, just enough to
soften them up.
JIFFY ORANGE NUT
BREAD WITH GLAZE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 tbs. butter
1 ½ cup boiling water
1 cup orange juice
6 tbs. orange zest
3 cup. sugar
6 tsp. vanilla
3 eggs, slightly beaten
6 cup. flour
3 tsp. baking powder
3 tsp. baking soda
1 ½ tsp. salt
1 ½ cup nuts
Melt the butter in the boiling water. Blend in orange juice, orange
rind, sugar, vanilla and eggs. Stir in flour, baking powder, baking
soda, salt and nuts. Stir until all flour is dampened. Pour into
greased pans that have been sprayed with Pam. Bake @ 350º 1 hour or
until done. This recipe makes 3 large loaves or 9 small ones. Use 1 lb.
nuts and 5 or 6 oranges.
Glaze for Bread
2 cup powdered sugar
4 tbs orange juice
Blend thoroughly and drizzle over warm bread.
STRAWBERRY DREAM
SQUARES
~Shared by Treva, NC
12 HONEY MAID Honey Grahams, finely crushed (about 2 cups)
1/3 cup Butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
1 cup drained mashed thawed frozen strawberries
3 cups thawed COOL WHIP Whipped Topping, divided
2 pkg. (3.4 oz. Each) JELL-O Vanilla Flavor Instant Pudding
3 & 1/2 cups cold milk
MIX graham crumbs and butter. Reserve 2 Tbsp. Crumb mixture; press
remaining onto bottom of 13x9-inch pan. Refrigerate while preparing
filling. MIX cream cheese and sugar until well blended. Stir in
strawberries. Gently stir in 2 cups COOL WHIP; spread over crust. BEAT
pudding mixes and milk with whisk 2 min. Pour over cream cheese
filling. Refrigerate 1 hour; top with remaining COOL WHIP and reserved
crumb mixture. Refrigerate 4 hours.
SIX WEEK BRAN MUFFINS
~Shared by Linda
H., Rosharon, TX
A recipe from the 80’s.
1 15 oz box Raisin Bran
2 c. buttermilk
1/2 shortening
1 c. sugar
2 eggs
2 1/2 c. flour
2 1/2 tsp baking powder
1/4 tsp salt
Mix all until blended. Will keep in fridge (covered) for up to 6
weeks. Bake at 400 degrees for 15-20 min in greased muffin tins.
Source: The cookbook I put together for my daughter's weddings in the
80's
AMISH BREAKFAST
CASSEROLE
~Shared by Marilyn,
Canton, OH
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain.
In a bowl, combine remaining ingredients; stir in bacon mixture.
Transfer to a greased 13x 92-in. baking dish. Bake, uncovered, at 350
degrees for 35-40 minutes or until set and bubbly. Let stand for 10
minutes before cutting.
MEXICALI CHICKEN
SKILLET
~Shared by Jim H.,
Calgary, Alberta,
Canada
This is a recipe that I found on ChefMD. A quick & easy stove top
chicken recipe. I served this with oven roasted potatoes and asparagus.
~by LARavenscroft
30 min
5 min prep
SERVES 4
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
1 1/2 cups salsa (use your favorite salsa)
2 green onions, thinly sliced
lime wedge (optional)
1. Combine cumin, oregano, salt and cayenne pepper.
2. Rub mixture over meaty sides of chicken.
3. Heat a large nonstick skillet over medium-high heat until hot.
4. Coat with cooking spray.
5. Add chicken to skillet, seasoned side down.
6. Cook 5 minutes or until beginning to brown.
7. Add salsa to skillet.
8. Turn chicken over and cover skillet.
9. Reduce heat to medium-low and simmer 15 to 20 minutes or until
chicken is cooked through.
10. Transfer to serving plates and garnish with green onions and serve
with lime wedges if desired
Source: Recipezaar
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VERY LEMONY CHICKEN
~Shared by Luanne,
FL
This is a recipe from my HMO folder that I get each month. This one is
good enough for Diabetics and those with hypertension. I thought it
sounded very good even if you didn't have either.
1-1/2 lbs of skinless chicken breasts
1/2 cup fresh lemon juice
1/2 cup fresh lemon peel
2 tsp. white wine vinegar
3 tsp. of fresh or dried oregano
1 medium onion, sliced
1/4 tsp salt To taste black pepper
1/2 tsp paprika
Place chicken in a 13 by 9 inch baking dish.
Mix together lemon juice, lemon peel, white vinegar,oregano and onion
Pour over chicken, cover and marinate in fridge or 3-4 hours or
overnight, turning occasionally.
When ready to bake, uncover and sprinkle with paprika, salt and pepper.
Cover and bake at 325* for 30-35 minutes or until juices run clear.
Serve with rice or noodles.
EGG AND POTATO
CASSEROLE
~Shared by Treva, NC
Diced hash brown potatoes, broccoli, and Canadian-style bacon give this
egg casserole an extra helping of flavors and textures, making each
bite a new experience. Great brunch pick!
Nonstick cooking spray
2 cups loose-pack frozen diced hash brown potatoes with onion and
peppers
1 cup loose-pack frozen cut broccoli or asparagus
1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2
ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 (8-ounce) cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with
nonstick cooking spray. Arrange hash brown potatoes and broccoli or
asparagus in bottom of baking dish; top with Canadian bacon or ham. Set
aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in
egg product, half of the cheddar cheese, the basil, black pepper, and
salt. Pour egg product mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife
inserted near center comes out clean. Sprinkle with remaining cheddar
cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make-Ahead Directions: Prepare as directed through step 2. Cover and
chill for at least 4 hours or up to 24 hours. To serve, uncover and
bake as directed in step 3.
Nutrition Facts Per Serving:
Servings: 6 servings
Calories 188 Total Fat (g) 5 Saturated Fat (g) 2 Cholesterol (mg) 11
Sodium (mg) 373 Carbohydrate (g) 18 Fiber (g) 2 Protein (g) 17 Diabetic
Exchanges
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SPICED CORN AND RICE PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 1/8 of recipe
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1 (3-inch) cinnamon stick
- 3/4 teaspoon cumin seeds
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt, or to taste
- 1 cup brown basmati or long-grain brown rice
- 2-3/4 cups reduced-sodium chicken broth or vegetable broth
- 2 tablespoons hulled pumpkin seeds
- 1 cup fresh corn kernels, or frozen
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add onion and cook,
stirring often, until lightly browned, about 3 minutes. Add cinnamon
stick, cumin seeds, cardamom, salt and rice; stirring often, until
spices are fragrant, about 1 minute.
Stir in broth and bring to a boil. Reduce heat to low; cover and simmer
until the liquid is absorbed and the rice is tender, 35 to 40 minutes.
Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low
heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to
a bowl to cool.
When the rice is ready, stir in corn, cover and cook until heated
through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf
with a fork and fold in the toasted pumpkin seeds.
Nutritional Information Per Serving (1/2 cup each): Calories: 129, Fat:
3 g, Cholesterol: 2 mg, Carbohydrate: 22 g, Protein: 4 g, Fiber: 2 g,
Sodium: 126 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Source: The
Eating Well Diabetes Cookbook
GARLICKY SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: 8 to 10 servings
INGREDIENTS
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1 pound large shrimp (24 to 30 count), peeled and deveined
- 1 tablespoon fresh lemon juice
DIRECTIONS
In a large skillet, heat the butter and oil over medium heat.
Add the garlic, parsley, salt, and shrimp, and saute for 1 to 2
minutes.
Drizzle with the lemon juice and continue cooking until the shrimp are
pink. Serve immediately.
Nutritional Information Per Serving (3 shrimp): Calories: 72, Fat: 4 g,
Cholesterol: 71 mg, Sodium: 166 mg, Carbohydrate: 1 g, Dietary Fiber: 0
g, Sugars: 0 g, Protein: 7 g
Diabetic Exchanges: 1 Very Lean Meat, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SPAGHETTI WITH
CREAMY SMOKED SALMON
SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Note: A favorite elegant luncheon or dinner party entree. The cream
sauce balances well with the rich flavors of the Smoked Salmon. Salmon
is a good source of Omega-3 fatty acids.
INGREDIENTS
- 16 ounces Dreamfields Linguine or Spaghetti (one box)
- 4 green onions, washed and trimmed
- 3 ounce package cream cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 6 ounces smoked salmon, cut into small strips
DIRECTIONS
Cook the pasta according to package directions.
Meanwhile, cut the green onions into 2" pieces and chop in the food
processor, pulsing on and off.
Add the softened cream cheese and blend together. Pour in the cream and
process into a smooth sauce.
When the pasta is drained return it to the hot pot. Toss in the cheese
mixture, tossing to coat the pasta well.
Season to taste with salt and pepper and toss in the salmon strips.
Serve immediately.
Nutritional Information Per Serving: Calories: 412; Calories from Fat:
237; Protein: 16g; Sodium: 237mg; Cholesterol: 49mg; Fat: 15g;
Digestible Carbohydrates: 8g
Source: Dreamfields
Healthy Carb Pasta, Marilyn Harris
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if you have a submission for the Diabetic Choices Recipe section of
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BAKED CUSTARD FOR TWO
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and
salt until combined. Pour into two ungreased 6-oz. custard cups.
Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in.
of hot water to the pan. Bake at 350° for 35 minutes or until a knife
comes out clean. Yield: 2 servings.
CHICKEN CURRY
~Shared by Maggie,
TX
1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley
Heat butter in a heavy skillet over medium-high heat until foam from
butter subsides. Add chicken strips and cook until browned. Add cumin,
coriander, ginger, red-pepper flakes (if using) and garlic and cook,
stirring occasionally, 2 minutes. Add chicken stock and bring to a
boil. Reduce heat to medium-low; simmer, stirring occasionally, 5
minutes. Slowly add heavy cream and simmer (do not let mixture come to
a boil) until heated through, 3 minutes. Transfer chicken and sauce to
a serving plate. Garnish with cilantro.
Serves 2
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QUICK CHICKEN VINDALOO
This was featured by Janet K. Keeler in the St. Petersburg Times.
"Vindaloo is a hot Indian dish that gets tamed quite a bit in this
recipe. If you want to try your hand at some Indian cooking at home,
this is a good recipe to start with. All of the ingredients can be
found at your grocery store and you might even have some of them in
your pantry. Serve it with Jasmine rice and naan bread, which is sort
of like a tortilla only thicker. I have noticed naan in two local
grocery stores, near the deli and by the pita bread. If you don't have
hot paprika, use Hungarian and then add a few shakes of cayenne."
1 1/2 tablespoons curry powder
2 teaspoon hot paprika
Freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into
3/4- to 1-inch pieces
8 medium cloves garlic, minced
4 tablespoons red wine vinegar
Kosher salt
2 tablespoons canola oil
1 medium yellow onion, thinly sliced
1 tablespoons grated fresh ginger
1 (14.5 ounces) can diced tomatoes, drained, 1/3 cup juice reserved
3 tablespoons chopped fresh cilantro
In a small bowl, stir the curry powder, paprika, and 3/4 teaspoon black
pepper.
Put the chicken in a medium nonreactive bowl, sprinkle with 1
tablespoon of the curry powder mixture, about half of the garlic, 2
tablespoons of the vinegar, and 3/4 teaspoon salt; toss to coat. Set
aside at room temperature.
Heat the oil in a 10- to 11-inch straight-sided sauté pan over high
heat until shimmering. Add the onion and ¼ teaspoons salt and cook,
stirring occasionally with a wooden spoon, until it softens and begins
to brown around the edges, 4 to 5 minutes. Reduce the heat to medium
high, add the ginger, the remaining garlic, and the remaining curry
powder mixture and cook, stirring, until fragrant and well combined,
about 45 seconds.
Add the tomatoes and mix to combine, scraping the bottom of the pan
with the spoon. Stir in the chicken, reserved tomato juice, remaining 2
tablespoons vinegar, and 2/3 cup water. Bring to a boil, cover
partially, reduce the heat to medium, and simmer, stirring
occasionally, until the chicken is tender and cooked through, 15 to 20
minutes. Season to taste with salt and pepper. Serve sprinkled with the
cilantro.
Serves 4.
Nutritional information per serving: 360 calories, 20 gm fat, 33 gm
protein, 12 gm carbohydrates, 670 mg sodium, 2 gm fiber.
Source: Fine Cooking
HAM & CHEESE
POTATO BAKE
1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper
In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In
another bowl, combine sour cream, soups and pepper; add potato mixture
and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with
remaining cheese. Bake uncovered 60-65 minutes or until bubbly and
potatoes are tender. Let stand 10 minutes before serving.
HEAVENLY FRIED
OYSTERS
Serves 4 to 6
1/2 cup flour
18 large fresh oysters, shucked
2 eggs
4 tablespoons heavy cream
1 cup fine dry bread crumbs
2 tablespoons dried parsley
1 teaspoon each garlic powder, salt, citrus pepper
Lemon wedges for garnish
Heat oil at highest setting in a T-Fal Maxi-Fry. Put flour in a paper
bag. Drain oysters, drop in paper bag and shake until coated. Set
aside. Beat eggs and cream in bowl. Combine all other ingredients in
other bowl. Dip floured oysters in cream and egg mixture, then into the
bread crumbs. Fry 2-3 minutes, or until golden brown. Drain on paper
towels. Serve with lemon wedges.
Source: The Frequent Fryer Cookbook by Rick Browne
GLAZED MEATLOAF
Ingredients:
2 cups packaged croutons (any flavor)
1/2 tsp. ground black pepper
1 tsp. cumin
2 tsp. dry Italian herbs
1 medium onion, roughly chopped
3 cloves garlic, minced fine
1/2 red bell pepper
1 lb. ground chuck
1 lb. ground sirloin
1 large egg, beaten
1 Tbsp. Gulden's¨ mustard
1 1/2 tsp. kosher salt
Glaze:
1/2 cup Hunt's Perfect Squeeze ketchup
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 Tbsp. honey
Directions:
Heat oven to 325 F.
In a food processor bowl, combine croutons, black pepper, cumin and dry
Italian herbs. Pulse until the mixture reaches the consistency of
coarse crumbs. Move to a large bowl. Combine the onion, garlic and red
pepper in the food processor bowl and pulse until finely chopped. Add
to the crumbs along with the meat, egg, mustard and salt. Mix with
clean hands, but avoid squeezing.
If desired, pinch off an ounce or so of the mixture and cook it in a
pan on the stovetop over medium heat, hamburger style. Taste and adjust
seasonings to your liking.
Line a loaf pan with wax paper so that several inches hang over the
long sides, then pack in the mixture. Turn the meatloaf out of the pan
onto the center of a parchment-lined sheet pan or jelly roll pan and
peel off the wax paper. (A cookie sheet will work, too, as long as it
has a lip all the way around to catch any rendered fat.) Precook for 15
minutes.
Meanwhile combine the ketchup, chili powder, Worcestershire sauce and
honey in a small bowl. After 15 minutes, remove the meatloaf and
liberally brush on the glaze. Return to the oven and cook until an
instant-read thermometer inserted into the middle of the loaf registers
160 F (45 minutes to an hour).
Prep Time: 15 minutes Cook Time: 1 hour
Serving Size: Yields 8 servings
Source: I'm Just Here For the Food by Alton Brown
LINGUINE SALAD WITH
PEANUT SAUCE
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
8-oz. box dry linguine
1/2-1 cup chopped scallions
1 diced cucumber
1/4 cup peanut butter
1/3 cup cider or rice vinegar
1/4 cup soy sauce
1/4 cup warm water
1/3 cup sesame oil
2 cloves minced garlic
1/2 tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish
Directions:
Cook linguine as directed on box, but undercook slightly. Drain. Rinse
with cool water.
In a large bowl, combine linguini, scallions, and cucumber.
In a separate bowl, whisk together peanut butter, vinegar, soy sauce,
water, oil, garlic, 5-spice powder, and hot sauce.
Arrange lettuce on platter. Spoon linguine mixture into the middle.
Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.
Variations:
For a heartier dish, add cubed cooked chicken or turkey.
Serve hot, replacing the cucumbers with cooked zucchini.
Tip: I like to triple the peanut sauce and keep it in the refrigerator
to use as a salad dressing or dipping sauce for grilled chicken.
Serving Size: Makes 6 Servings
Source: Fix-It
and Enjoy-It Cookbook by Phyllis Pellman Good
CHIPOTLE CHICKEN
QUESADILLA WITH
AVOCADO
Prep Time: 15 mins
Total Time: 1 hr
Ingredients
FOR THE CHIPOTLE CHICKEN FILLING
3 tablespoons olive oil
1 red onion, finely chopped (about 1 1/2 cups)
Sea salt and freshly ground black pepper
3 garlic cloves, finely chopped
5 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tablespoon honey
3 cups coarsely shredded roasted chicken breast
FOR THE QUESADILLAS
4 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
2 avocados, peeled, pitted, sliced
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges
Directions
Heat the oil in a large sauté pan over medium heat. Add the onion,
sprinkle with salt, and sauté until tender, about 3 minutes. Add the
garlic and sauté until the onions are translucent, about 2 minutes.
Stir in the chipotle chiles then the tomatoes. Cook until most of the
liquid from the tomatoes has evaporated and the mixture begins to
thicken, stirring often, about 20 minutes.
Stir in the green onions and honey. Stir in the chicken. Season to
taste with salt and pepper. Keep warm.
Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on
the griddle and cook until hot but not crisp, about 2 minutes. Turn the
tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves
of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even
layer atop the cheese over each tortilla. Top each with 1/4 cup of
cheese then with half of the avocado slices. Fold the tortillas over to
cover the fillings and form a half-moon shape. Cook until the tortillas
are crisp and golden and the cheese has melted, about 3 minutes on each
side. Repeat to make 2 more quesadillas.
Open the quesadillas and scatter the cilantro over the filling. Drizzle
the crema over the filling then close the quesadillas.
Cut the quesadillas into wedges. Serve with lime wedges and enjoy
immediately.
Source: Curtis Stone
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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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